December 13, 2024 • 20 mins
LET'S TALK HOLIDAY CELEBRATIONS With The Wine Yogi Kristal Alfonso. Find her blog post about everything we're talking about here.
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Episode Transcript
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Speaker 1 (00:00):
Christmas is in twelve days, and this is the this
is the fuzzy season, at least if you're celebrating the
holidays and you want some sparkly bubbles, the wine Yogi
is here to walk us through a little course on bubbles.
And we've already had a little sample of several delicious
Colorado wines that you can find on the blog post
(00:20):
that the wine Yogi always does, so you don't have
to make notes as you're driving.
Speaker 2 (00:23):
You can just go to my blog or just go
to her website.
Speaker 1 (00:26):
I am the Wineyogi dot com, or just go to
Mandy's blog dot com and you can click over through there.
Speaker 2 (00:31):
Win Yogi. Good to see you, hey, and you brought
me bree. I did. I love bri Reasa to be specific.
It's just so good type of bre I love it.
Speaker 1 (00:41):
It's my favorites, I know, because popcorn and sparkling wine
are like a match made in heaven.
Speaker 2 (00:46):
Not all.
Speaker 1 (00:47):
I mean, what about the sweeter wines that you never
bring me because you know I don't like them.
Speaker 3 (00:51):
I think they would work even with that, just simply
because you have salt content in popcorn that in the
butter is the fat. So what it does is it
plays off of the carbonation that these sparkling wines have.
Speaker 2 (01:03):
And if you've ever had like a kettle corn which.
Speaker 3 (01:06):
Has a sweetness to it, I think it would also
be a lovely pairing with a mescata to Austi, for example,
with your just having a nice kind of popcorn that's
your traditional I.
Speaker 2 (01:15):
Wish you had. I should have thought about it and
asked you to make your Gee popcorn. I would have too.
We could a chowed down on that. I would.
Speaker 1 (01:22):
Although Gee has now become like liquid gold in terms
of pricing, I might have to start making my own.
Speaker 2 (01:26):
But I'm a easy way.
Speaker 4 (01:27):
I know that.
Speaker 2 (01:27):
I'm so lazy.
Speaker 1 (01:28):
I know, I mean, I'm just I'm legit. I'm I'm
just lazy about it. Like do I have to stand
in the stove for a whole five minutes? You can
do in the microwave.
Speaker 2 (01:36):
You know, I'm even too lazy for that.
Speaker 1 (01:37):
So let's talk about wine making overall, because a couple
of things are happening right now. We've talked so much
about the Colorado wine scene, and there's some phenomenal winemakers now,
some of them that have never done a sparkling wine.
Before dipping their toe in. Yes, we tried an amazing
I mean, she said, storm Cellar just made the first
sparkling wine they've ever made. Talk about like beginner's luck
(02:00):
or whatever you want to call it. It is outstanding.
I think it's part in part.
Speaker 3 (02:04):
You know, they're just perfectionists too, and so I don't
think if if it hadn't met their standards, they wouldn't
have released it. And it is the one that I
brought in today is specific to club members only, but
it's super easy to join their club and then get
access to it so that you can pick up a
bottle and they're great at shipping and bringing their wine
over to the front range for those club members when
(02:24):
they have their club releases.
Speaker 2 (02:26):
But the yeah, so Cloudburst is their method champinwahs or
traditional method.
Speaker 3 (02:32):
Sparkling reestling, and so it is not sweet, It doesn't
have a lot of residual sugar. What it has is
bright acidity, like really popping acidity, really kind of fun
when you think of bubbles, these are bubbles at last.
They're the ones that are going to keep kind of
churning in your champagne flute. And then so yeah, and
then pairs just so beautifully with those heavy fat things
(02:54):
like a bree cheese, which is salty and a little funky, samy,
creamy and rich in its fatness, and sparkling wine is meant.
Speaker 2 (03:03):
To go with rich, decadent food.
Speaker 3 (03:05):
So your fois gras, your caveat, oysters on the halfshell,
lobster dipped in butter, everything that you can imagine that
when you think about it, immediately puts five pounds on
your hips.
Speaker 2 (03:16):
It's that kind of food, and it just not necessarily
high sugar food.
Speaker 3 (03:20):
You know, you want to avoid that sugar because these
are dry wines unless you're getting anything that is in
kind of that extra dry or demi sec.
Speaker 1 (03:28):
Let's go through that because this is one of the biggest,
I think, most confusing things for people to understand.
Speaker 2 (03:33):
Included a list. Yes, this is all on the blog.
Speaker 1 (03:35):
That's actually why I brought it up, because it's on
the blog. If you've ever been standing at the store
trying to figure out whether something is going to be
sweet or something is going to be on the dryer side,
there's a very easy way to do it. Explain to
people extra brute brute what.
Speaker 2 (03:50):
Comes after brute. So it actually goes.
Speaker 3 (03:52):
When you're talking about I always start from brute. Brute
is what the one you're going to find the most right.
Brute means dry. When you see the phrase extra dry,
that's where people kind of get messed up at because
you think, oh, that's going to be even drier than brute,
it's actually not. It's often used with prosecco and it
will indicate there is some residual sugar on it.
Speaker 2 (04:12):
It's a step below your brute.
Speaker 3 (04:13):
Okay, So you want to look for brute, extra brute
brute in a tour and has that's how as they
move up, less and less sugar okay.
Speaker 1 (04:21):
And the rout a tour is going to suck the
water out of your mouth a little bit.
Speaker 2 (04:24):
Okay, it's going to be super super dry.
Speaker 3 (04:26):
And when you are going and we see things like
demi sex so sec means dry and so or seco
means dry in Italian. So if you see demi, they're
telling you it's half dry, which means that's going to
be even sweeter than say you're extra dry.
Speaker 1 (04:40):
So you're telling me that dry in the sense of
wine actually means sweet.
Speaker 2 (04:45):
Yes, yes, okay, it means sweet.
Speaker 3 (04:48):
Well, but when tied in with demi because demi is
the word half.
Speaker 2 (04:53):
So when you're saying.
Speaker 3 (04:54):
Half dry, it means saying half sweet. You're saying half sweet.
Speaker 1 (04:58):
So extra sec not as dry, seck a little sweeter
than the extra sac and demisec sweeter still, so.
Speaker 3 (05:07):
Extra dry is the is going to be the first
start of your sweetness?
Speaker 2 (05:10):
So yeah, okay it we want to if you like.
Speaker 3 (05:12):
Your your wine dry, stick with brute and anything that
has brute in the name.
Speaker 2 (05:17):
Okay.
Speaker 1 (05:17):
And I've never even seen anything that is due which
is fifty plus Graham's per liter of sugar.
Speaker 2 (05:23):
Where is that? Is that? Like cough syrup.
Speaker 3 (05:25):
They're out there and they're they're they're definitely getting into
your very very sweet dessert wine options.
Speaker 2 (05:30):
So I can't do that.
Speaker 1 (05:31):
We did a progressive dinner on the ship, which was
amazing on our vacation, but they tried to get me
to drink dessert wine like that.
Speaker 2 (05:38):
No, I'm not doing that too.
Speaker 1 (05:40):
Crystal is getting ready to go on the same cruise
line we went on You in the World, which I
there's not enough good words to say about this cruise line.
If you've never been on a cruise I almost don't
want you to go on that one first because everything
else will pale in comparison.
Speaker 3 (05:53):
And when we booked, I said, I heard about you
from Mandy Connell.
Speaker 2 (05:55):
She was like what. I was like, sorry, that's the
video host I heard of vit.
Speaker 3 (06:00):
You guys from, so if I can get her anything,
And and then you were supposed to go find.
Speaker 2 (06:04):
Out I got my booking number that perfect is it?
Speaker 1 (06:08):
Does she ever drink good wine or just Colorado wines?
Speaker 2 (06:12):
That's really funny.
Speaker 3 (06:14):
Texter, You're you're a riot at My wine collection would
probably floor you if you came into my house.
Speaker 1 (06:20):
Fast Dance includes everything, But do not do not demonstrate
your snobbery about Colorado wine because, and I've said this before,
when I got here eleven years ago and people gave
me bottles of Colorado.
Speaker 2 (06:31):
Wine, I found them to be undrinkable.
Speaker 1 (06:34):
Crystal has introduced me to so many Colorado wines that
are doing incredible things. And these these bubbles that we tried,
because it wasn't just the bubbles from Storm Cellar. We
also tried bubbles from Carboy tried another way. The wine
industry is like it's been leaps and bounds of advancement
over the past decade.
Speaker 3 (06:55):
And it's mainly because you know, you have folks that
are coming in that have it's a younger generation, and
we have this turnover happening across around the world in
the wine industry, and more and more wine makers that
you're seeing they're.
Speaker 2 (07:08):
My age or younger, and they are really.
Speaker 3 (07:11):
Starting to kind of because the reality is there's so
much wine out there. They have to figure out how
to compete with everything that's out there. They don't have
the brand, the regional association with Champagna or Bordeaux or
the Loire River valley, you know where you talk about
Chinon or you know, pai Fume, these names that people
(07:33):
will naturally associate when you think about, say a Grand
Crew out of Burgundy, which to that texture.
Speaker 2 (07:41):
I have a lot of that in my collection as well.
Speaker 3 (07:43):
I have very expensive bottles of wine from places other
than Colorado. But they what we're seeing here in Colorado
is they're influenced by that traditional Old World style and
so instead of trying to be Napa here in Colorado,
they're trying to bring a little bit of Italy.
Speaker 2 (08:00):
And when you're talking.
Speaker 3 (08:01):
About like whether it's valde Asta or the Piedmont or
they're trying to bring in Burgundian wine making style here.
Speaker 2 (08:08):
To produce classically.
Speaker 3 (08:12):
Old world style wines with the grapes that grow best
here in Colorado.
Speaker 2 (08:16):
And I want to I want.
Speaker 3 (08:17):
To emphasize that because guess what, they don't have a
marketing budget, right, and they don't they don't have the ability,
they don't have that name recognition because people think that
Colorado is bad wine, and you know, makes bad wine,
and so it's I've become just like I've tried to
convince people that rose is not White's infandel.
Speaker 2 (08:34):
Yes, I am trying to convince.
Speaker 3 (08:35):
People that Colorado does produce quality, beautiful, balanced, classic wines.
Speaker 1 (08:42):
You know, the wine that we get here, especially from
like Germany. I had some phenomenal gourge remeiner and reestling
that that are not the reestlings or gourdz remeanors I
tried when I was young, because those are the ones
that are full of sugar that we get here. Over
in Germany and Switzerland and the Austrian areas, they produce
these beautiful, very mineral white wines. And it seems to
(09:04):
me like some of those grapes should be able to
work here.
Speaker 3 (09:07):
And they are the sparkling wine we have from storm
Cellar recently, and Goavertz does extremely well. Hell Alberina, which
is a Spanish grape, also does extremely well here in Colorado,
simply because we are that drier climate, more of that
desert climate. The grapes that don't do well here are
the ones that are going to grow and do really
(09:27):
well in northern California. So when you're kind of looking at,
you know, Cabernet savignan, the cap fronk does better, which
is a little bit heardier of a grape Merlow that
doesn't do that well here because Marleau likes its feet wet,
and so that's why it's a right bank Bordeaux grape,
because that's a clay soil which has a little bit
more water in it, so the roots like to have
(09:48):
a little bit more water content. Whereas we struggle with
our water here in Colorado. Some of your newer wine
makers are realizing, we got to get those grapes that
are a little bit more ay when it comes to
uh drought. They have to be hardier for cold, you know,
for the cold, and so you're starting to see a
(10:10):
lot of movement towards those hybrids, and as the wine
world changes, as certain regions are warming up now where
you can start seeing grapes being grown in places that
have never seen it before, such as Brittany and Normandy,
which A Rod mentioned world War two tour.
Speaker 2 (10:26):
That's what we're doing at times, excited about Normandy.
Speaker 3 (10:29):
But yeah, so you're starting to see some introduction.
Speaker 2 (10:33):
Of of wine growing.
Speaker 3 (10:35):
There versus what has traditionally been more of a cider
stone fruit based brandy type in Germany.
Speaker 1 (10:45):
Ops it out of everything, Yes, I mean, like stuff
that should not have made out of it, they make
out of it. Somebody asked this question on the text
line what about Texas wines? But I think that goes
to a bigger question in the sort of section of
the country that we're in, I'll call it the left
of center Midwest.
Speaker 2 (11:05):
Okay, that's the only way I can.
Speaker 1 (11:06):
Think about what I'm New Mexico, Upper Texas, those areas
are we seeing new wine making and is.
Speaker 2 (11:13):
It any good?
Speaker 1 (11:14):
I mean, especially in New Mexico where you have a
much more arid climate. Lots of Texas is a very
arid climate. Are they also having this kind of wine
renaissance that we're having here?
Speaker 3 (11:23):
So really so I can speak to New Mexico. Is
just simply because when we're talking about bubbles, Grue is
one of my favorite go to sparkling wines that is
out of the most unlikely place in the world, and
that's a small little microclimate right outside of Albuquerque, New Mexico.
And it is Grue is a family house out of
Champagna and two of the sons of the patriarch of
(11:44):
this Champagne house. This came and they were researching, trying
to look for a place where they could really produce
quality wine without paying Champagne land prices, and so they
discovered there outside of Albuquerque this perfect microclimate that it
was the right level of moisture, it was the right temperatures, swings,
(12:05):
and so they are producing quality sparkling wine.
Speaker 2 (12:09):
Right there outside of Albuquerque.
Speaker 3 (12:11):
Is called grew Age and it's on I listed it
on the blog post as well, that you can get
for under twenty bucks.
Speaker 2 (12:17):
And they also make still wines.
Speaker 3 (12:19):
But their bubbles are sensational and it's a great example
of Old World influenced wine makers bringing those techniques and
approaches and taking advantage of what is around them instead
of trying to force feed. Oh well, this is really
popular and sells really well right now, so we're going
to grow it here even if that climate is not
(12:40):
meant for it, the soil is wrong for it.
Speaker 2 (12:43):
And so that's what you.
Speaker 3 (12:45):
Typically can see as these wine industries mature, people realizing, Okay,
if we don't want to only produce sweet wine, we're
going to have to start looking at other types of
grapes versus these you know, Native American grapes really well
here wherever you are in the But if they're trying
to go more into that dry wine and compete more
(13:07):
with traditional table wine type, you know, old world wine,
then that's where you're kind of seeing that evolution take place.
Speaker 2 (13:13):
I can't speak to Texas. I'm interested in that.
Speaker 3 (13:16):
Everybody always asks me about Texas wine. But there is
a lot of influence down it from Mexican influence of
Mexican winemakers coming up from the Baja Peninsula that are
coming into parts of Texas that are again bringing more
of that Old World influence and winemaking techniques. So it
will be interesting to see what we start coming out
(13:36):
of Texas.
Speaker 1 (13:37):
And when Crystal says old World, she's talking about European yes,
that is European winemaking obviously is far older. Everything in
Europe is far older than we are here. But what's
interesting is that over in Europe, and this goes for beer,
it goes for wine making, there are such strict rules
that you have to follow in order to be considered
a champagne or a beer by those individual governments. So
(14:00):
I feel like one of the benefits that we have
here in the United States is we're not afraid to
throw the rules out the window and try something new
and do something different. And I think that's where some
of these wines are differentiating them in themselves.
Speaker 2 (14:12):
And that's where you have.
Speaker 3 (14:13):
These winemakers coming in even if they are European, and
they are coming in here a because they can afford
to purchase the land that they need if they want
to have it basically be a state grown.
Speaker 2 (14:23):
So they want to grow the grapes.
Speaker 3 (14:24):
Take care of everything on the vine, so from rootstock
to the finished product that goes into your glass.
Speaker 2 (14:30):
They want control over over that, and they.
Speaker 3 (14:33):
Want to manipulate things that they couldn't do necessarily back
in whatever country they maybe have come from.
Speaker 2 (14:39):
So you are starting to see a lot.
Speaker 1 (14:40):
Of that I will tell you if you have no
idea what we're talking about, as one of the textures
just said and said, I have no idea what you're
talking about. This is why the winog does a blog post,
so if you do want to educate yourself, she's got
a really good blog posting that goes through a lot
of details about the different kinds of sparkling wines, so
you can kind of act like you know what you're
talking about. And she all also has suggestions and explanations
(15:02):
of all the wines that we've tasted today.
Speaker 2 (15:04):
Where can people get these wines?
Speaker 1 (15:06):
I know that you can get the Carboy wine at
Carboy and the Coseco.
Speaker 2 (15:10):
You guys, if you're.
Speaker 1 (15:11):
Looking for a great bottle of holiday bubbles, the Carboy
cose Eco is a delight, absolutely a delight, and you
can get it at their winery. They have, of course
the place on Santa Fe. They got another one downtown too. Yeah,
so they got another one to But where can we
get some of this other stuff?
Speaker 3 (15:26):
The Carboy is available at most Whole Foods and Trader
Doughs as well in the front range. Storm Cellar has
limited availability in certain you know, more of your boutique
wine shops, so for them though, they ship.
Speaker 2 (15:38):
As well, So a lot of your smaller Colorado.
Speaker 3 (15:41):
Winemakers, if they don't have the distribution opportunity, they will
ship to you and they'll get it to you pretty fast.
Speaker 1 (15:48):
So if you order the Star the cloud Ers today
from Storm Cellar, you could probably have it by New Year's.
Speaker 3 (15:55):
Well, you'd have to be a club member though, that
is one of those things. But they do have another
sparkling wine that I don't think is that is restricted
to club this Cloudburst. To me, it's worth just becoming
a club member and then you can pose it or
cancel it whenever you need to.
Speaker 2 (16:08):
Just become a club member and pick up this Cloudburst.
It's gorgeous.
Speaker 1 (16:11):
So she's got all of these things on the blog
post today which I linked to on my blog, and
I would urge you if you want to just have
a better idea of what you're talking about and be
able to make a more educated decision when you're standing
at a wine store looking at all the bubbles trying
to figure out what you want. It's really a great primmer,
as they say, to the kind of sparkling wines.
Speaker 3 (16:32):
And then I did I will mention. I did bring
in Pittsilado, which is an Italian organic vegan wine.
Speaker 2 (16:37):
Delicious.
Speaker 3 (16:38):
So those are the twenty dollars range sparkling wines in
that twenty range. And yes, their prosecco's are just off
the hook, really approachable, party type wines. They make a
great mescotta of austy that I'm sitting home with a
rod for he and his lovely wife to enjoy this evening.
Speaker 2 (16:54):
Excellent, excellent, all right, because.
Speaker 1 (16:57):
Now it's time for the most exciting segment the radio
of its kind.
Speaker 3 (17:02):
In the world.
Speaker 2 (17:05):
Of the day.
Speaker 1 (17:07):
All right, what is our dad joke of the day, please, Anthony?
Speaker 4 (17:10):
Where do penguins go to vote? Penguins go to vote.
Speaker 2 (17:16):
The South Pole, the North Pole.
Speaker 1 (17:19):
The North Pole, but penguins living in the South Pole.
I'm just throwing that out there. Do you make it
more accurate to the pole?
Speaker 4 (17:30):
I know?
Speaker 1 (17:30):
But Dad, where penguins live?
Speaker 2 (17:33):
I'm just throwing that out there. What is our word
of the day, please? It's a noun. It's not the
r h y m E.
Speaker 4 (17:40):
It's the noun of rhyme r I M E.
Speaker 2 (17:42):
Are I know that rhyme ice is?
Speaker 3 (17:45):
It's a It forms that little ledge on an aircraft foil.
So I would say it's probably like a like kind
of a condensing of something I don't know.
Speaker 2 (17:55):
She said. She sounded like she knew what she was
talking about.
Speaker 4 (17:58):
Opaque coating of ice by rapid Yeah, that's why I.
Speaker 2 (18:02):
Went with her. She said.
Speaker 1 (18:03):
It was such authority that I was like, I'm going
with that. That's the answer today's trivia question. I feel
like I should know this, but I absolutely do not.
What does the coding acronym HTML stand for?
Speaker 2 (18:17):
How do we know? How do I know something? No,
it's not hot too, it's a computer something something.
Speaker 1 (18:24):
Hypertext markup language. Yeah, that's what I don't feel like.
Speaker 2 (18:30):
I really do feel like I should know what that is,
and I did not. I'm disappointed. Wait a minute, I
gotta get a pen piece for Oh, you're gonna win.
You don't kind of keep score? Okay, here we go.
What oh dag nab it? Okay, all right, now, I'm
really actually going to play this for you? What is
our jeopardy category? What is play that game? Okay, play that?
(18:54):
Gage just turned my microphone off.
Speaker 4 (18:56):
It it's gotta be hard to catch them all when
new video games keep going out, But in twenty twenty
two folks gave it a shot with this Legends r Chaus.
Speaker 2 (19:07):
I should know how to pronounce that game, but I don't.
Speaker 4 (19:09):
RCUs legends, RCUs catch them all, you gotta catch them all.
Speaker 2 (19:13):
Oh my god, I have no clue. What is Pokemon?
That's what I.
Speaker 4 (19:21):
Get?
Speaker 1 (19:22):
Please tell me they're not all video game questions, because
I will get a.
Speaker 4 (19:24):
Single card in this game offers a ride on the
reading with the possibility what is Monopoly?
Speaker 2 (19:30):
Correct?
Speaker 4 (19:31):
Now? This casino game with numbers on a ticket from
one to eighty is correct if the five dice you
roll show the same number. Well that's the name of
this has Bro.
Speaker 3 (19:46):
Love.
Speaker 4 (19:46):
Yet finally, this five letter, This five letter card game
of English origin helped construct some bridges, Auction Bridge and
contract Bridge.
Speaker 2 (19:56):
I've never heard of this game five letters, never contract bridge.
I have no idea. A W starts with a W.
What is the idea? Wist? Wist wist? I've heard of it?
But yes I do.
Speaker 3 (20:14):
Marry Christmas, everybody, Mary Christmas
Christmas is in twelve days, and this is the this
is the fuzzy season, at least if you're celebrating the
holidays and you want some sparkly bubbles, the wine Yogi
is here to walk us through a little course on bubbles.
And we've already had a little sample of several delicious
Colorado wines that you can find on the blog post
(00:20):
that the wine Yogi always does, so you don't have
to make notes as you're driving.
Speaker 2 (00:23):
You can just go to my blog or just go
to her website.
Speaker 1 (00:26):
I am the Wineyogi dot com, or just go to
Mandy's blog dot com and you can click over through there.
Speaker 2 (00:31):
Win Yogi. Good to see you, hey, and you brought
me bree. I did. I love bri Reasa to be specific.
It's just so good type of bre I love it.
Speaker 1 (00:41):
It's my favorites, I know, because popcorn and sparkling wine
are like a match made in heaven.
Speaker 2 (00:46):
Not all.
Speaker 1 (00:47):
I mean, what about the sweeter wines that you never
bring me because you know I don't like them.
Speaker 3 (00:51):
I think they would work even with that, just simply
because you have salt content in popcorn that in the
butter is the fat. So what it does is it
plays off of the carbonation that these sparkling wines have.
Speaker 2 (01:03):
And if you've ever had like a kettle corn which.
Speaker 3 (01:06):
Has a sweetness to it, I think it would also
be a lovely pairing with a mescata to Austi, for example,
with your just having a nice kind of popcorn that's
your traditional I.
Speaker 2 (01:15):
Wish you had. I should have thought about it and
asked you to make your Gee popcorn. I would have too.
We could a chowed down on that. I would.
Speaker 1 (01:22):
Although Gee has now become like liquid gold in terms
of pricing, I might have to start making my own.
Speaker 2 (01:26):
But I'm a easy way.
Speaker 4 (01:27):
I know that.
Speaker 2 (01:27):
I'm so lazy.
Speaker 1 (01:28):
I know, I mean, I'm just I'm legit. I'm I'm
just lazy about it. Like do I have to stand
in the stove for a whole five minutes? You can
do in the microwave.
Speaker 2 (01:36):
You know, I'm even too lazy for that.
Speaker 1 (01:37):
So let's talk about wine making overall, because a couple
of things are happening right now. We've talked so much
about the Colorado wine scene, and there's some phenomenal winemakers now,
some of them that have never done a sparkling wine.
Before dipping their toe in. Yes, we tried an amazing
I mean, she said, storm Cellar just made the first
sparkling wine they've ever made. Talk about like beginner's luck
(02:00):
or whatever you want to call it. It is outstanding.
I think it's part in part.
Speaker 3 (02:04):
You know, they're just perfectionists too, and so I don't
think if if it hadn't met their standards, they wouldn't
have released it. And it is the one that I
brought in today is specific to club members only, but
it's super easy to join their club and then get
access to it so that you can pick up a
bottle and they're great at shipping and bringing their wine
over to the front range for those club members when
(02:24):
they have their club releases.
Speaker 2 (02:26):
But the yeah, so Cloudburst is their method champinwahs or
traditional method.
Speaker 3 (02:32):
Sparkling reestling, and so it is not sweet, It doesn't
have a lot of residual sugar. What it has is
bright acidity, like really popping acidity, really kind of fun
when you think of bubbles, these are bubbles at last.
They're the ones that are going to keep kind of
churning in your champagne flute. And then so yeah, and
then pairs just so beautifully with those heavy fat things
(02:54):
like a bree cheese, which is salty and a little funky, samy,
creamy and rich in its fatness, and sparkling wine is meant.
Speaker 2 (03:03):
To go with rich, decadent food.
Speaker 3 (03:05):
So your fois gras, your caveat, oysters on the halfshell,
lobster dipped in butter, everything that you can imagine that
when you think about it, immediately puts five pounds on
your hips.
Speaker 2 (03:16):
It's that kind of food, and it just not necessarily
high sugar food.
Speaker 3 (03:20):
You know, you want to avoid that sugar because these
are dry wines unless you're getting anything that is in
kind of that extra dry or demi sec.
Speaker 1 (03:28):
Let's go through that because this is one of the biggest,
I think, most confusing things for people to understand.
Speaker 2 (03:33):
Included a list. Yes, this is all on the blog.
Speaker 1 (03:35):
That's actually why I brought it up, because it's on
the blog. If you've ever been standing at the store
trying to figure out whether something is going to be
sweet or something is going to be on the dryer side,
there's a very easy way to do it. Explain to
people extra brute brute what.
Speaker 2 (03:50):
Comes after brute. So it actually goes.
Speaker 3 (03:52):
When you're talking about I always start from brute. Brute
is what the one you're going to find the most right.
Brute means dry. When you see the phrase extra dry,
that's where people kind of get messed up at because
you think, oh, that's going to be even drier than brute,
it's actually not. It's often used with prosecco and it
will indicate there is some residual sugar on it.
Speaker 2 (04:12):
It's a step below your brute.
Speaker 3 (04:13):
Okay, So you want to look for brute, extra brute
brute in a tour and has that's how as they
move up, less and less sugar okay.
Speaker 1 (04:21):
And the rout a tour is going to suck the
water out of your mouth a little bit.
Speaker 2 (04:24):
Okay, it's going to be super super dry.
Speaker 3 (04:26):
And when you are going and we see things like
demi sex so sec means dry and so or seco
means dry in Italian. So if you see demi, they're
telling you it's half dry, which means that's going to
be even sweeter than say you're extra dry.
Speaker 1 (04:40):
So you're telling me that dry in the sense of
wine actually means sweet.
Speaker 2 (04:45):
Yes, yes, okay, it means sweet.
Speaker 3 (04:48):
Well, but when tied in with demi because demi is
the word half.
Speaker 2 (04:53):
So when you're saying.
Speaker 3 (04:54):
Half dry, it means saying half sweet. You're saying half sweet.
Speaker 1 (04:58):
So extra sec not as dry, seck a little sweeter
than the extra sac and demisec sweeter still, so.
Speaker 3 (05:07):
Extra dry is the is going to be the first
start of your sweetness?
Speaker 2 (05:10):
So yeah, okay it we want to if you like.
Speaker 3 (05:12):
Your your wine dry, stick with brute and anything that
has brute in the name.
Speaker 2 (05:17):
Okay.
Speaker 1 (05:17):
And I've never even seen anything that is due which
is fifty plus Graham's per liter of sugar.
Speaker 2 (05:23):
Where is that? Is that? Like cough syrup.
Speaker 3 (05:25):
They're out there and they're they're they're definitely getting into
your very very sweet dessert wine options.
Speaker 2 (05:30):
So I can't do that.
Speaker 1 (05:31):
We did a progressive dinner on the ship, which was
amazing on our vacation, but they tried to get me
to drink dessert wine like that.
Speaker 2 (05:38):
No, I'm not doing that too.
Speaker 1 (05:40):
Crystal is getting ready to go on the same cruise
line we went on You in the World, which I
there's not enough good words to say about this cruise line.
If you've never been on a cruise I almost don't
want you to go on that one first because everything
else will pale in comparison.
Speaker 3 (05:53):
And when we booked, I said, I heard about you
from Mandy Connell.
Speaker 2 (05:55):
She was like what. I was like, sorry, that's the
video host I heard of vit.
Speaker 3 (06:00):
You guys from, so if I can get her anything,
And and then you were supposed to go find.
Speaker 2 (06:04):
Out I got my booking number that perfect is it?
Speaker 1 (06:08):
Does she ever drink good wine or just Colorado wines?
Speaker 2 (06:12):
That's really funny.
Speaker 3 (06:14):
Texter, You're you're a riot at My wine collection would
probably floor you if you came into my house.
Speaker 1 (06:20):
Fast Dance includes everything, But do not do not demonstrate
your snobbery about Colorado wine because, and I've said this before,
when I got here eleven years ago and people gave
me bottles of Colorado.
Speaker 2 (06:31):
Wine, I found them to be undrinkable.
Speaker 1 (06:34):
Crystal has introduced me to so many Colorado wines that
are doing incredible things. And these these bubbles that we tried,
because it wasn't just the bubbles from Storm Cellar. We
also tried bubbles from Carboy tried another way. The wine
industry is like it's been leaps and bounds of advancement
over the past decade.
Speaker 3 (06:55):
And it's mainly because you know, you have folks that
are coming in that have it's a younger generation, and
we have this turnover happening across around the world in
the wine industry, and more and more wine makers that
you're seeing they're.
Speaker 2 (07:08):
My age or younger, and they are really.
Speaker 3 (07:11):
Starting to kind of because the reality is there's so
much wine out there. They have to figure out how
to compete with everything that's out there. They don't have
the brand, the regional association with Champagna or Bordeaux or
the Loire River valley, you know where you talk about
Chinon or you know, pai Fume, these names that people
(07:33):
will naturally associate when you think about, say a Grand
Crew out of Burgundy, which to that texture.
Speaker 2 (07:41):
I have a lot of that in my collection as well.
Speaker 3 (07:43):
I have very expensive bottles of wine from places other
than Colorado. But they what we're seeing here in Colorado
is they're influenced by that traditional Old World style and
so instead of trying to be Napa here in Colorado,
they're trying to bring a little bit of Italy.
Speaker 2 (08:00):
And when you're talking.
Speaker 3 (08:01):
About like whether it's valde Asta or the Piedmont or
they're trying to bring in Burgundian wine making style here.
Speaker 2 (08:08):
To produce classically.
Speaker 3 (08:12):
Old world style wines with the grapes that grow best
here in Colorado.
Speaker 2 (08:16):
And I want to I want.
Speaker 3 (08:17):
To emphasize that because guess what, they don't have a
marketing budget, right, and they don't they don't have the ability,
they don't have that name recognition because people think that
Colorado is bad wine, and you know, makes bad wine,
and so it's I've become just like I've tried to
convince people that rose is not White's infandel.
Speaker 2 (08:34):
Yes, I am trying to convince.
Speaker 3 (08:35):
People that Colorado does produce quality, beautiful, balanced, classic wines.
Speaker 1 (08:42):
You know, the wine that we get here, especially from
like Germany. I had some phenomenal gourge remeiner and reestling
that that are not the reestlings or gourdz remeanors I
tried when I was young, because those are the ones
that are full of sugar that we get here. Over
in Germany and Switzerland and the Austrian areas, they produce
these beautiful, very mineral white wines. And it seems to
(09:04):
me like some of those grapes should be able to
work here.
Speaker 3 (09:07):
And they are the sparkling wine we have from storm
Cellar recently, and Goavertz does extremely well. Hell Alberina, which
is a Spanish grape, also does extremely well here in Colorado,
simply because we are that drier climate, more of that
desert climate. The grapes that don't do well here are
the ones that are going to grow and do really
(09:27):
well in northern California. So when you're kind of looking at,
you know, Cabernet savignan, the cap fronk does better, which
is a little bit heardier of a grape Merlow that
doesn't do that well here because Marleau likes its feet wet,
and so that's why it's a right bank Bordeaux grape,
because that's a clay soil which has a little bit
more water in it, so the roots like to have
(09:48):
a little bit more water content. Whereas we struggle with
our water here in Colorado. Some of your newer wine
makers are realizing, we got to get those grapes that
are a little bit more ay when it comes to
uh drought. They have to be hardier for cold, you know,
for the cold, and so you're starting to see a
(10:10):
lot of movement towards those hybrids, and as the wine
world changes, as certain regions are warming up now where
you can start seeing grapes being grown in places that
have never seen it before, such as Brittany and Normandy,
which A Rod mentioned world War two tour.
Speaker 2 (10:26):
That's what we're doing at times, excited about Normandy.
Speaker 3 (10:29):
But yeah, so you're starting to see some introduction.
Speaker 2 (10:33):
Of of wine growing.
Speaker 3 (10:35):
There versus what has traditionally been more of a cider
stone fruit based brandy type in Germany.
Speaker 1 (10:45):
Ops it out of everything, Yes, I mean, like stuff
that should not have made out of it, they make
out of it. Somebody asked this question on the text
line what about Texas wines? But I think that goes
to a bigger question in the sort of section of
the country that we're in, I'll call it the left
of center Midwest.
Speaker 2 (11:05):
Okay, that's the only way I can.
Speaker 1 (11:06):
Think about what I'm New Mexico, Upper Texas, those areas
are we seeing new wine making and is.
Speaker 2 (11:13):
It any good?
Speaker 1 (11:14):
I mean, especially in New Mexico where you have a
much more arid climate. Lots of Texas is a very
arid climate. Are they also having this kind of wine
renaissance that we're having here?
Speaker 3 (11:23):
So really so I can speak to New Mexico. Is
just simply because when we're talking about bubbles, Grue is
one of my favorite go to sparkling wines that is
out of the most unlikely place in the world, and
that's a small little microclimate right outside of Albuquerque, New Mexico.
And it is Grue is a family house out of
Champagna and two of the sons of the patriarch of
(11:44):
this Champagne house. This came and they were researching, trying
to look for a place where they could really produce
quality wine without paying Champagne land prices, and so they
discovered there outside of Albuquerque this perfect microclimate that it
was the right level of moisture, it was the right temperatures, swings,
(12:05):
and so they are producing quality sparkling wine.
Speaker 2 (12:09):
Right there outside of Albuquerque.
Speaker 3 (12:11):
Is called grew Age and it's on I listed it
on the blog post as well, that you can get
for under twenty bucks.
Speaker 2 (12:17):
And they also make still wines.
Speaker 3 (12:19):
But their bubbles are sensational and it's a great example
of Old World influenced wine makers bringing those techniques and
approaches and taking advantage of what is around them instead
of trying to force feed. Oh well, this is really
popular and sells really well right now, so we're going
to grow it here even if that climate is not
(12:40):
meant for it, the soil is wrong for it.
Speaker 2 (12:43):
And so that's what you.
Speaker 3 (12:45):
Typically can see as these wine industries mature, people realizing, Okay,
if we don't want to only produce sweet wine, we're
going to have to start looking at other types of
grapes versus these you know, Native American grapes really well
here wherever you are in the But if they're trying
to go more into that dry wine and compete more
(13:07):
with traditional table wine type, you know, old world wine,
then that's where you're kind of seeing that evolution take place.
Speaker 2 (13:13):
I can't speak to Texas. I'm interested in that.
Speaker 3 (13:16):
Everybody always asks me about Texas wine. But there is
a lot of influence down it from Mexican influence of
Mexican winemakers coming up from the Baja Peninsula that are
coming into parts of Texas that are again bringing more
of that Old World influence and winemaking techniques. So it
will be interesting to see what we start coming out
(13:36):
of Texas.
Speaker 1 (13:37):
And when Crystal says old World, she's talking about European yes,
that is European winemaking obviously is far older. Everything in
Europe is far older than we are here. But what's
interesting is that over in Europe, and this goes for beer,
it goes for wine making, there are such strict rules
that you have to follow in order to be considered
a champagne or a beer by those individual governments. So
(14:00):
I feel like one of the benefits that we have
here in the United States is we're not afraid to
throw the rules out the window and try something new
and do something different. And I think that's where some
of these wines are differentiating them in themselves.
Speaker 2 (14:12):
And that's where you have.
Speaker 3 (14:13):
These winemakers coming in even if they are European, and
they are coming in here a because they can afford
to purchase the land that they need if they want
to have it basically be a state grown.
Speaker 2 (14:23):
So they want to grow the grapes.
Speaker 3 (14:24):
Take care of everything on the vine, so from rootstock
to the finished product that goes into your glass.
Speaker 2 (14:30):
They want control over over that, and they.
Speaker 3 (14:33):
Want to manipulate things that they couldn't do necessarily back
in whatever country they maybe have come from.
Speaker 2 (14:39):
So you are starting to see a lot.
Speaker 1 (14:40):
Of that I will tell you if you have no
idea what we're talking about, as one of the textures
just said and said, I have no idea what you're
talking about. This is why the winog does a blog post,
so if you do want to educate yourself, she's got
a really good blog posting that goes through a lot
of details about the different kinds of sparkling wines, so
you can kind of act like you know what you're
talking about. And she all also has suggestions and explanations
(15:02):
of all the wines that we've tasted today.
Speaker 2 (15:04):
Where can people get these wines?
Speaker 1 (15:06):
I know that you can get the Carboy wine at
Carboy and the Coseco.
Speaker 2 (15:10):
You guys, if you're.
Speaker 1 (15:11):
Looking for a great bottle of holiday bubbles, the Carboy
cose Eco is a delight, absolutely a delight, and you
can get it at their winery. They have, of course
the place on Santa Fe. They got another one downtown too. Yeah,
so they got another one to But where can we
get some of this other stuff?
Speaker 3 (15:26):
The Carboy is available at most Whole Foods and Trader
Doughs as well in the front range. Storm Cellar has
limited availability in certain you know, more of your boutique
wine shops, so for them though, they ship.
Speaker 2 (15:38):
As well, So a lot of your smaller Colorado.
Speaker 3 (15:41):
Winemakers, if they don't have the distribution opportunity, they will
ship to you and they'll get it to you pretty fast.
Speaker 1 (15:48):
So if you order the Star the cloud Ers today
from Storm Cellar, you could probably have it by New Year's.
Speaker 3 (15:55):
Well, you'd have to be a club member though, that
is one of those things. But they do have another
sparkling wine that I don't think is that is restricted
to club this Cloudburst. To me, it's worth just becoming
a club member and then you can pose it or
cancel it whenever you need to.
Speaker 2 (16:08):
Just become a club member and pick up this Cloudburst.
It's gorgeous.
Speaker 1 (16:11):
So she's got all of these things on the blog
post today which I linked to on my blog, and
I would urge you if you want to just have
a better idea of what you're talking about and be
able to make a more educated decision when you're standing
at a wine store looking at all the bubbles trying
to figure out what you want. It's really a great primmer,
as they say, to the kind of sparkling wines.
Speaker 3 (16:32):
And then I did I will mention. I did bring
in Pittsilado, which is an Italian organic vegan wine.
Speaker 2 (16:37):
Delicious.
Speaker 3 (16:38):
So those are the twenty dollars range sparkling wines in
that twenty range. And yes, their prosecco's are just off
the hook, really approachable, party type wines. They make a
great mescotta of austy that I'm sitting home with a
rod for he and his lovely wife to enjoy this evening.
Speaker 2 (16:54):
Excellent, excellent, all right, because.
Speaker 1 (16:57):
Now it's time for the most exciting segment the radio
of its kind.
Speaker 3 (17:02):
In the world.
Speaker 2 (17:05):
Of the day.
Speaker 1 (17:07):
All right, what is our dad joke of the day, please, Anthony?
Speaker 4 (17:10):
Where do penguins go to vote? Penguins go to vote.
Speaker 2 (17:16):
The South Pole, the North Pole.
Speaker 1 (17:19):
The North Pole, but penguins living in the South Pole.
I'm just throwing that out there. Do you make it
more accurate to the pole?
Speaker 4 (17:30):
I know?
Speaker 1 (17:30):
But Dad, where penguins live?
Speaker 2 (17:33):
I'm just throwing that out there. What is our word
of the day, please? It's a noun. It's not the
r h y m E.
Speaker 4 (17:40):
It's the noun of rhyme r I M E.
Speaker 2 (17:42):
Are I know that rhyme ice is?
Speaker 3 (17:45):
It's a It forms that little ledge on an aircraft foil.
So I would say it's probably like a like kind
of a condensing of something I don't know.
Speaker 2 (17:55):
She said. She sounded like she knew what she was
talking about.
Speaker 4 (17:58):
Opaque coating of ice by rapid Yeah, that's why I.
Speaker 2 (18:02):
Went with her. She said.
Speaker 1 (18:03):
It was such authority that I was like, I'm going
with that. That's the answer today's trivia question. I feel
like I should know this, but I absolutely do not.
What does the coding acronym HTML stand for?
Speaker 2 (18:17):
How do we know? How do I know something? No,
it's not hot too, it's a computer something something.
Speaker 1 (18:24):
Hypertext markup language. Yeah, that's what I don't feel like.
Speaker 2 (18:30):
I really do feel like I should know what that is,
and I did not. I'm disappointed. Wait a minute, I
gotta get a pen piece for Oh, you're gonna win.
You don't kind of keep score? Okay, here we go.
What oh dag nab it? Okay, all right, now, I'm
really actually going to play this for you? What is
our jeopardy category? What is play that game? Okay, play that?
(18:54):
Gage just turned my microphone off.
Speaker 4 (18:56):
It it's gotta be hard to catch them all when
new video games keep going out, But in twenty twenty
two folks gave it a shot with this Legends r Chaus.
Speaker 2 (19:07):
I should know how to pronounce that game, but I don't.
Speaker 4 (19:09):
RCUs legends, RCUs catch them all, you gotta catch them all.
Speaker 2 (19:13):
Oh my god, I have no clue. What is Pokemon?
That's what I.
Speaker 4 (19:21):
Get?
Speaker 1 (19:22):
Please tell me they're not all video game questions, because
I will get a.
Speaker 4 (19:24):
Single card in this game offers a ride on the
reading with the possibility what is Monopoly?
Speaker 2 (19:30):
Correct?
Speaker 4 (19:31):
Now? This casino game with numbers on a ticket from
one to eighty is correct if the five dice you
roll show the same number. Well that's the name of
this has Bro.
Speaker 3 (19:46):
Love.
Speaker 4 (19:46):
Yet finally, this five letter, This five letter card game
of English origin helped construct some bridges, Auction Bridge and
contract Bridge.
Speaker 2 (19:56):
I've never heard of this game five letters, never contract bridge.
I have no idea. A W starts with a W.
What is the idea? Wist? Wist wist? I've heard of it?
But yes I do.
Speaker 3 (20:14):
Marry Christmas, everybody, Mary Christmas
The Mandy Connell Podcast News
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