April 11, 2025 • 51 mins
Congrats on the new house
@scharffenbergercellars @perrierjouet @Champagnelanson #wine #champagne #sparklingwine #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – Get ready to pop some bubbly in this effervescent episode of Sips, Suds, & Smokes! Join our hosts as they dive into the sparkling world of wines, featuring a delightful lineup that includes Scharffenberger Brut Excellence, Perrier Jouet Blanc de Blanc, and Lanson Le Vintage 2012, among others. With lively discussions, expert insights, and plenty of humor, this episode is sure to tickle your taste buds and elevate your knowledge of sparkling wines. Tune in as we sip, savor, and rate these exquisite selections, all while sharing our favorite moments and memories. Don't miss out on this sparkling adventure! The episode title comes from the practice of a realtor that Good ol Boy Mike used that always gifted a bottle of Perrier Jouet with each house purchase. We will be discussing these sparkling wines and rating them from 1-5 with 5 being the best:
Scharffenberger Rose SIPS – 4
Scharffenberger Brut Excellence SIPS – 3
Scharffenberger 2019 Blanc de Blancs SIPS – 4
Perrier-Jouët Blanc de Blancs SIPS – 3
Perrier-Jouët Grand Brut SIPS – 4
Perrier-Jouët Blason Rosé SIPS -4
Maison Lanson's Green Bio-Organic SIPS – 4
Maison Lanson Le Vintage 2012 SIPS - 5
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Credits:
TITLE: Maxwell Swing/ Flapperjack
PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Made Man Bob
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Sparkling Wine, Scharffenberger, Perrier Jouet, Lanson, Wine Tasting, Champagne, Bubbly, Wine Ratings, California Sparkling Wine, Wine And Food Pairing, Vintage Wine, Organic Wine, Wine Reviews, Wine Enthusiasts, Wine Culture, Wine Education, Wine Regions, Wine History, Wine Styles, Wine Appreciation
Scharffenberger Cellars
https://scharffenbergercellars.com/
Perrier Jouet
https://www.perrier-jouet.com
Lanson
https://www.champagnes-lanson.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Harm (00:00):
On the next episode of Sips, Suds and
Smokes.
>> Brent (00:03):
Today is a wine show and actually today
is a sparkling wine show, so
hooray.
>> Harm (00:10):
Hooray.
>> Brent (00:11):
Yeah, it's.
>> Harm (00:12):
You have something French. I am very
aroused.
>> Brent (00:15):
Here are the wines we're going to be discussing today. From Scharffenberger, we
have the Scharffenberger. The
Scharffenberger Brut Excellence. The
Scharffenberger Blanc de Blanche. We
have the Perio Jouer. Blanc de Blanc. The
Perioger Grand Brut.
>> Harm (00:31):
The Perio Jouert de who?
>> Brent (00:33):
The Perio Jouert
Jouer.
>> Harm (00:36):
Yeah, you slurted on the second one. You didn't drink
that much champagne.
>> Brent (00:41):
The Grand Brut, the Perriere Jouer Blazon
Rose. And from Lanson, we have the
Lanson Le Green Bio Organic and the
Lanson Le Vintage
2012.
>> Harm (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff is.
Sips, Suds and smokes with your
smoking host, the good old boys.
>> Harm (01:49):
And now it's sippin time.
>> Brent (01:56):
Hey. Yes, it's sipping time again. And welcome to
this sips episode where everything good in life is worth
discussing. As always, we are the best thing
on at 2am no,
nobody's going to challenge it.
>> Maury (02:09):
No, you know, I'm not going to.
>> Harm (02:10):
Challenge at 2am Last night I was
on Apple TV starting severance season two.
>> Brent (02:16):
2Am I was watching,
um, Money Pythons.
Holy Grail.
>> Harm (02:21):
So, you know, I have that on DVD somewhere, but I don't know where my DVD player
is.
>> Brent (02:24):
I have the entire Money Python.
>> Harm (02:26):
So do I.
>> Brent (02:26):
Everything on a DVD kit. I've got all the episodes, all the
movies, everything.
>> Harm (02:30):
I literally haven't seen my DVD player in years.
>> Maury (02:32):
I don't even know where I put it.
>> Harm (02:34):
Of course we would, dude.
>> Bob (02:36):
I was watching Wall Street Week, but I cut off the end because I didn't want to
know how it turned out.
>> Brent (02:42):
You're broke. Never mind.
That's how it ends.
Well, this is Made Man Bob. And joining me today are
Made Man Justin. Oh, uh, good old boy Justin. Whatever.
Yeah, Made Man Maury.
>> Bob (02:55):
Pleasure to be here.
>> Maury (02:56):
Good morning, Bob. Very bubbling with
excitement to be here today.
>> Brent (03:00):
And what's his name? Harmeet.
>> Harm (03:02):
What's his name? I've got good old boy on my shirt.
>> Brent (03:05):
Made man, whatever the hell.
>> Harm (03:07):
I'm the only one wearing the official shirt for
the show today.
>> Brent (03:10):
What's the anchor for? What, do you like trying to pick up
sailors?
>> Harm (03:13):
I went to the, uh, High Sailor Rum Congress
a couple weeks ago. The Black Tot
P. It's getting smaller, but the quality is
still great. There's some wonderful producers at Rum Congress.
>> Bob (03:25):
Cool.
>> Harm (03:26):
I was going to make a video about it, but I just got so busy.
>> Brent (03:28):
There's so many good rums that most Americans will never
see. That's the sad thing.
>> Harm (03:33):
Oh, I'm carrying a lot of the rum at my store now because people
like Florida Rum Society are really pushing it in Florida.
Really?
>> Maury (03:39):
Yeah.
>> Harm (03:40):
I've got all those, you know, uh, wonderful,
like, funky stuff coming out of Jamaica and Barbados.
And, um, let me not talk about the
store. But anyway, the rum selection is
starting to rival the, uh, bourbons.
>> Maury (03:54):
I would argue that, um, you can
interchange the two, especially in a cocktail. A lot of people are making
rum based old fashioned.
>> Harm (04:01):
Yes.
>> Maury (04:02):
And since we know that all of the color comes from the
barrel and a very large percentage, we can
debate about that of the flavor. You can see where a barrel age
spirit, regardless of what the substrate is, be it rum or be it
whiskey mash, they start to approach similar
notes.
>> Harm (04:16):
When you sip it in as you age them longer.
>> Maury (04:19):
And so I find people who love brown spirits, uh, they can
drink almost any brown spirits.
>> Harm (04:24):
But the problem is in this country, we have such bad rum.
>> Brent (04:27):
Well, you know what Homer says, if.
>> Maury (04:29):
It'S brown, drink it down.
>> Harm (04:31):
Although, you know, we've gone off on a tangent. Today is not
about brown.
>> Brent (04:35):
So today is a wine show, and actually
today is a sparkling wine show, so.
Hooray.
>> Harm (04:42):
Hooray.
>> Brent (04:43):
Yeah, it's French.
>> Harm (04:46):
Well, Jean Luc Picard is ostensibly French, but he's
a British man. Come on, where's. Where's the French sound effect?
>> Brent (04:52):
Chateau Picard. Come on. Yeah,
well, today we're going to be drinking sparkling
wine, so I am damn excited. So
here are the wines we're going to be discussing today. From Scharffenberger, we
have the Scharffenberger. The
Scharffenberger Brut Excellence. The
Scharffenberger Blanc de Blanc, we
have the Perrier Jouer Blanc de Blanc. The
(05:14):
Perrier Grand Brute. The Perri
Jouert.
>> Harm (05:17):
The who?
>> Brent (05:18):
The Perio Jouert Pirouet Pierre
Jouer.
>> Harm (05:21):
Yeah, you flirted on the second one. You didn't drink
that much champagne.
>> Brent (05:25):
And the, um, Grand Brut, The Perrier
Jouer Blazon Rose.
And from Lansing, we have the Lansun Le Gris
Bio Organic in the Lanson Le
Vintage
2012. I am
very aroused, very
happy today. So we're gonna go to
(05:46):
our sips ratings and we're gonna have
our.
>> Harm (05:51):
Why?
>> Brent (05:52):
Yeah, I know we're gonna have our.
Okay, fine, Justin, just do it.
>> Bob (05:58):
All right, well, today I'm gonna.
California state of mind. I'm your
ex president Bill Clinton.
>> Brent (06:07):
That has something to do with California.
>> Harm (06:09):
Apparently he's from Arkansas. Dude.
>> Brent (06:11):
Yep.
>> Maury (06:12):
Your minor detail.
>> Bob (06:13):
All right, one sip.
Give me a glass of water to wash out my
mouth.
Water.
>> Harm (06:24):
Bring water.
>> Brent (06:25):
Bring water. That's what she said.
Two sips.
>> Bob (06:30):
Uh, n. But what.
>> Harm (06:32):
What else do you have?
>> Maury (06:33):
Hillary.
>> Harm (06:34):
Well, isn't that nice?
>> Brent (06:37):
Three sips.
>> Bob (06:40):
That's interesting. But what
was this again?
>> Harm (06:45):
Interesting. Monica, you can't tell. We're all
laughing on the inside.
>> Brent (06:49):
Monica Oinsky for
sips.
>> Bob (06:53):
Let's keep this sacred to ourselves
and pour me another.
>> Brent (07:00):
That's classified.
That was definitely what he told Monica. Let's keep this
secret to ourselves. Yeah.
>> Bob (07:08):
Five sips. Oh my.
I was unaware anything could be this good. It's
like McDonald's. My God.
>> Brent (07:18):
Oh my goodness.
>> Harm (07:23):
For good old days.
>> Brent (07:24):
Yeah. Slick Willy, what are you gonna do?
Uh, okay, so
man, what are we at? Six, uh, minutes already in the
toilet. Way to go. So we're gonna have, uh,
Maury, tell us about our first
wines.
>> Maury (07:41):
Thank you, Bob. The history of Scharffenberger
cellars begins in 1981 in the heart
of Mendocino's Anderson Valley. Situated
only miles from the coastal influences of the Pacific
Ocean, Scharffenberger Sellers also
enjoys the deep soils and sunshine within
the protected valley. Originally founded
by John Scharffenberger, the winery entered a new chapter
(08:04):
as a member of the rotor collection in
2004. The winery's commitment to
preserving and nourishing the land runs deep and has
been a guiding principle since the early days.
In 1992, Scharffen Berger sellers granted
63 acres to the Anderson Valley Land
Trust. Today, the entirety of their 120
acre estate is sustainably farmed and
(08:26):
fish Friendly Farming certified.
All of Scharffenberger's wines are made in the
two step method traditionnel
process where the wines are individually bottle
fermented before being riddled and disgorged.
>> Harm (08:40):
You almost said method champoinehs.
>> Maury (08:42):
Uh, it's really the same, is it not?
>> Harm (08:44):
I don't know why they changed the tradition.
>> Maury (08:45):
I wanted to say method champenois and I. Yeah,
startled. So, yes, it's method champenois or
method traditional. I believe they are synonymous.
>> Bob (08:54):
We, uh.
>> Maury (08:55):
Approximately 80% of their wines undergo malolactic
fermentation and it is a signature of the Scharffenberger
style and contributes to Contributes to the
wine's rich, creamy texture. Every
bottle ages a minimum of 24 months on the
leaves and after disgorgement is aged on the
cork for six months. The
first selection today is the Scharffenberger Rose. It is a
(09:18):
non vintage, coming in at 12.5%
ABV from Mendocino County. It is
55% Chardonnay, 45% Pinot
Noir. The fruit balance and color are achieved by
adding between 4 and 5% of Pinot Noir
wine to the blend before undergoing
second fermentation in the bottle.
This wine is a very, very pale
(09:41):
rose color. Uh, it's crystal
clear. It's got very fine, beautiful
bubbles on the nose, Lots of fresh raspberry
jam, wild strawberries and a hint of cream
covered pastry on the
palate. The flavors are layered. There's fruit,
there's definitely pastry, there's a bit of
yeast
(10:03):
harm, don't you think? It's just lovely.
Now I, ah, find that it's, it's luscious,
it's mouth coating. Um, I do agree with the
creaminess. Now a lot of times we think mallow will give that buttery
flavor here it just really gives more of a
creaminess, a uh, mouth texture that's really quite
pleasant. This wine has improved considerably in
the glass. When I first poured it, it was perhaps a little
(10:26):
cold.
>> Brent (10:26):
Blistering cold. Yeah.
>> Maury (10:27):
Thank you. It was extremely cold. So number one, please don't drink
your champagne blisteringly cold. It should be drunk
just, uh, below room temperature. And secondly,
the air, uh, both.
>> Bob (10:38):
Florida room temperature or France room
temperature.
>> Maury (10:41):
Florida room temperature.
>> Brent (10:42):
Antarctica room temperature.
>> Maury (10:44):
And uh, I really find that the, uh,
air and, and the combination of warming up has done
it well. Uh, again, beautifully long finish. This wine
is delicious. It's, it's very well made and
uh, I enjoyed it very much. What did you think, Justin?
>> Bob (10:58):
So on the nose I got rose
petals, lemon and like
creme on the palette. It was
fruity and refreshing and the
finish was like bready and lightly
chalky. But as it warmed up,
the chalkiness kind of went away. What do you
think, Bob?
>> Brent (11:19):
Just so everybody knows we do, whenever we have
especially a sparkling wine or white wine, we always started out with
it cold. Probably colder than it needs to be.
>> Harm (11:28):
Well, most people drink their champagne because.
>> Brent (11:30):
So many people do. Exactly. So we're trying to,
I mean it. Is it proper? I don't think
so. Um, but so many people do drink it
blistering cold. So we start out with that and it takes a
couple hours to do a 52 minute show. So
we let it sit and we let it warm up and we let it change
and we let it evolve, and it. It's a different wine
(11:50):
than when it was, when we first opened it.
>> Maury (11:52):
And I think, patience, again, we extol this
virtue on a regular basis. But patience will
reward you.
>> Bob (11:59):
Yeah. Drink a glass over an hour, you'll get a lot more.
>> Brent (12:02):
Yeah, it's. It's absolutely delicious. There's, there's,
there's some lovely fresh berries on it.
A little bit of a citrus, almost Myers lemon on the
back palate.
>> Harm (12:12):
Um, I'm getting orange peel.
>> Brent (12:14):
It's got a nice roundness to it.
It's got a good mouth coat. That mallow
really seems to round it out. I, I think it's
excellent. I was, I was stunned how good it was.
>> Maury (12:28):
I must admit, I never really used the word
mallow or malolactic fermentation in
champagne in the same sentence before.
Um, but in this case, it doesn't give the buttery
note that it might, you might expect, like in a Chardonnay. It gives that
round, beautiful, uh, viscosity and creamy
mouthfeel.
>> Harm (12:46):
Well, the acidity of champagne is so much higher. Yeah,
but this, I mean, I, I think everything you guys have
said is right. This is. It's gotten much better. I'm
getting the raspberry jam and the strawberry,
but I'm getting more orange peel rather than lemon.
And again, the roundness and the fruit,
it's so well balanced. The acid bounces all that
(13:06):
mallow out, and it's got a medium
long finish, which nobody said. I think we need to
raise the score up, I think, right from our original,
Our original, uh, notes.
>> Brent (13:17):
I mean, it's, it's.
>> Harm (13:19):
And there's a spice coming out.
>> Brent (13:21):
Yeah. I mean, you said it was great.
>> Harm (13:23):
Yeah.
>> Bob (13:23):
Yeah.
>> Brent (13:25):
Well, we'll be back. Hey.
And we're back, and we were just finishing up discussing
the Scharffenberger rose. Not vintage.
Anybody else have anything else to say before I throw a rating on this?
>> Harm (13:37):
The quality of this wine has gone up over the years so much.
I used to not enjoy Scharffenberger. It looks like
when Roederer bought it, they really improved the quality.
Um, I mean, I've always loved Rotor Estate.
Roeder Estate champagnes. Tastes just
as good as the French stuff. I mean. Sorry. Roederer Estate
sparkling wine from California, Anderson Valley. Tastes just as
(13:57):
good as the French stuff for half the price.
>> Brent (14:00):
Yeah.
>> Harm (14:00):
This is a little bit less.
>> Brent (14:01):
Yeah.
>> Harm (14:02):
Oh, and it's amazing.
>> Brent (14:03):
A lot less. Yeah, it's It's.
>> Harm (14:05):
Yeah.
>> Maury (14:05):
I think that this is a, uh, huge value for
a high quality rose, uh, sparkling.
I, uh, don't think you can find one for less money that tastes any
better. No, I don't think you can find one for more money.
That's.
>> Harm (14:18):
There's good cremat coming out of Alsace, but it's not going to be the
same grapes. It won't be the champagne grapes. They'll be using, uh,
different, uh, different things like,
um, what am I thinking? They'll be using
Riesling and um, they'll be using full
blanche and weird stuff like that.
>> Brent (14:32):
Well, during the, during the commercial, we were all talking about how
we need to buy a few cases of some of the Scharffen Burger.
So, uh, we're going to be giving the Scharffen Burger
Rose a well deserved. Four sips.
>> Harm (14:44):
That's classified.
>> Maury (14:46):
Bob, would you like to tell us about the, uh, next Scharffenberger
one?
>> Brent (14:50):
Takes us off to our next one, which is the
Scharffenberger Brute Excellence. It's non vintage,
12.5% ABV, Mendocino, uh,
county. It's a 60% Chardonnay, 40%
Pinot Noir. Has a dosage of
8.5 grams per liter.
On the nose, I get a toasted oak.
(15:12):
I get apples and pears. Harm, you have the
bottle and I get white
flowers.
None on the palate. Hold on.
>> Maury (15:25):
Mhm.
>> Brent (15:28):
This is the one. We, we were discussing it before we
actually started recording. How um, this
is, it's not sweet, it's just.
>> Harm (15:37):
It smells sweet to me.
>> Brent (15:38):
Sweeter than I was expecting as a
brute. Both on the nose, on the
palate, Just, just a slight edge.
But you know, it's more American in
taste. I think. Um, there's a
brioche in here. There's,
there's like a lemon curd and a
citrus note to it.
(16:06):
Really well done. What'd you think are, um.
>> Harm (16:09):
It's a beautiful golden color I got. When I first approached it, when it was
really cold, I got like
toasty oak, toasted, uh, bread
and sweet candied nuts. Like candy pecans. But that's
gone now. Now it's, it's, it's
settled down. We've got that brioche
note, um, that like toasted brioche.
The candied nuts are not, are gone, but there's still like an
(16:32):
almond thing going on here. A balanced
acidity. A little bit of citrus on the nose as well.
M On the palate. Balanced
acidity. You said lemon curd. I think that's a Good
call. I was thinking lemon peel, but you're right, it's lemon
curd. Um, golden apples and
toast.
>> Brent (16:49):
Creamy, lemony, dirty. Yeah, yeah.
>> Harm (16:52):
But as it's warmed up, it's gotten more creamy.
>> Brent (16:54):
When it was colder, it was sharp, edgy.
Yeah.
>> Harm (16:58):
Medium, um, short finish. That's the only thing I have to say against
it.
>> Brent (17:02):
Yeah. I mean, honestly.
>> Maury (17:04):
Yeah, Yeah. I think I agree with everything you said,
Harm. Uh, I think it's, uh, very nicely
done. Uh, I enjoyed it. I found this is
more of a kind of an all day sipper for me. This is just something
you can just sit and relax and
enjoy by the poolside. It's
bright, it's refreshing. Uh, I liked
it quite a lot.
>> Bob (17:24):
Justin, so
I thought the color was like a pretty light
yellow. It was zesty,
lemony tangerine, new car smell and
soapy on the nose.
>> Harm (17:36):
But I, uh, didn't get that soapy note you're talking about.
>> Bob (17:39):
It. It evaporated over time.
But when I first opened it up, I got that
on, uh, the palette. It was very
refreshing. I got bright
green apple on the finish. It started
off with that green apple again and ended in some
nice effervescence. So I enjoyed it.
>> Harm (17:59):
Yeah. Did I say green? I said apple, but I think you're right. Screen
apple, Maury.
>> Maury (18:05):
Yeah. As I said, I agree with you. I think it's a little more green than
red apple. Uh, beautifully done.
>> Brent (18:10):
All right, well, we're gonna be giving the
Scharffenberger brute excellence a
well deserved three sips.
>> Harm (18:18):
You know, this would be a great mimosa.
Yeah.
>> Maury (18:22):
Yes, yes, yes.
>> Harm (18:23):
Could people use Prosecco? I find Prosecco's way too sweet. If you.
>> Maury (18:25):
100.
>> Harm (18:26):
If you use champagne to make a mimosa.
>> Maury (18:28):
Brute.
>> Harm (18:29):
Brute. Champagne. It's. It's so much better. I think I would use
this orange.
>> Brent (18:34):
Juice to say this, but I think a
Bellini.
>> Harm (18:38):
You know what I. That is sacrilege.
Completely. Bellini is the peach nectar. You know, the
Harry's bar from Venice. Uh, then that's always
been.
>> Brent (18:47):
This would go with a Bellini, though.
>> Harm (18:49):
Okay. I think there's. I think there's other things. I've got
customers who walk in and use by Dom Perignon for their
mimosas. I just.
>> Brent (18:56):
Nice.
>> Harm (18:56):
I. I mean, I can't really relate, but I'm happy to sell to them.
>> Bob (18:59):
Yeah.
>> Harm (18:59):
But I would use this.
>> Brent (19:00):
Damn right. Happy to take dummies money, so. All
right, let's go on to our next wine. We're going to have Justin tell us about
that.
>> Bob (19:07):
So now we get to talk about Scharffenberger Blanc de
blanc. It's non vintage, 12 and a
half percent alcohol by volume. It's from
Mendocino County, California. It's
100% Chardonnay. The color
for me was like a cream, light
yellow. The nose was a little
fishy. More cream
(19:29):
and tort pastry.
>> Brent (19:31):
Did you wash your hands where you came in here?
>> Harm (19:32):
Yeah.
>> Bob (19:33):
And, uh, on the palate, um, I.
>> Harm (19:36):
Got like making the dirty joke.
>> Brent (19:37):
Yeah, I'm not either. I'm not going there. No, not going anywhere near
that one.
>> Bob (19:41):
On palate, I got lemon frosty
and toasted bread points. The
finish was like a lemony
effervescence. What did you think, Harm?
>> Harm (19:53):
You're not off? I think, uh, the fish note is weird to me.
Um, I got yeasty, bready notes.
Maybe, maybe when it was cold, it was smelling a little bit fishy to you.
I have no idea. I don't. Didn't do that to me. I
got golden, uh, apple again, orange peel
and lemon peel. Um, maybe now it's
as it's warmed up, it's got some good
(20:13):
spice coming out. Um,
it's. The palate's just like the nose, a little more minerally. I got
some floral notes, maybe lilac, I'm not sure.
Mhm. Um, there's more floral
notes on the palette, which is kind of weird. It's not on the nose.
There's a minerally salinity to it. Just a
tint, um, medium
(20:34):
long finish. And that salinity comes back on the finish now that
it's warmed up.
>> Bob (20:37):
And what do the fish. Swimming.
>> Brent (20:42):
Apparently. Champagne. Yeah.
>> Bob (20:44):
Yes, if they're lucky.
>> Harm (20:46):
Well, this is more limestone than salt, but go
ahead. Maury, what do you
think?
>> Maury (20:52):
I like this one. I think this is a bit of a step up.
Um. Oh, yeah, a lot of, for a lot of people, uh,
if they're not aware, a blanc de blanc is typically a
little bit of a step up. These are 100%
Chardonnay, Blanc de blanc, referring to the fact that it's a
white champagne made exclusively from white
grapes. Um, as you notice with the one above,
there was 40% Pinot Noir, which is a red grape.
(21:13):
Um, and that is a whole nother story.
But in any event, I think this, ah, this level, this wine has a
level of sophistication that I really like. It's got
a little bit more yeast, a little more brioche and bread
notes to it, which I personally like. To me, this
is more of a, an evening sipper.
Uh, something I like to wind down with either as an aperitif or
(21:34):
an after dinner with some cheese. Um,
I find the other one more bright and refreshing for during the
day. But this is my kind of go to, to just sit down.
>> Harm (21:43):
The minerality here, now that it's warmed up, I want oysters.
Yeah, I pair this with oysters any day. Make a
champagne based mignonette with this champagne drink or this
sparkling wine.
>> Maury (21:52):
I agree, but the, but the, the minerality is,
to me is the, is the, um, back end to the,
to the upfront yeastiness and the minerality just sort
of carries through the mid palate.
>> Harm (22:03):
But as it's warmed up, it's been become more pronounced.
>> Maury (22:06):
I agree.
>> Brent (22:07):
The minerality and the salinity come through and
it, if you, if you
handed this to me and told me this came from France, I
would 100% believe you.
>> Harm (22:17):
Now, the quality here is. I mean, I used
to not love Scharffenberger. I mean, Rotor Estate was
my go to American sparkling wine because, you
know, Rotor makes Cristal, they know how to make champagne. And
their American stuff was always as good as the French stuff and
cheaper. And now they've really elevated Charfenberg.
>> Maury (22:33):
Well, let me tell you a story. I did a blind tasting and I called it Big
Brother, Little Brother, for a wine group a few years back. And we looked at
the French versus the California, uh, version, right?
The winner of the night, it was done blindly
was the Anderson Rotor. Anderson Valley Champagne was
the wine of the night. It beat out Cristal,
it beat out Dom. No, um, I poured them
(22:54):
blind, but.
>> Harm (22:54):
It'S not that good.
>> Maury (22:55):
I'm telling you, I poured them blindly. This is going back about
eight years ago, and we did Cristal
and Anderson. We did. You name it, we've done them.
And, uh, on that particular night, and.
>> Brent (23:06):
Just in case the people from Rotor Estate are listening because they
own Scharffenberger as well, um, yeah, we,
we'd love to do Rotor Estate on the show. Just saying.
>> Harm (23:15):
Yeah, no, agree, uh, those wines have gotten more expensive.
>> Maury (23:18):
My point is that the folks in champagne have
really translated their knowledge and experience to
California properties. And you can get,
uh, France, French quality champagne
out of California.
>> Brent (23:31):
Yeah, absolutely. I mean, this.
>> Harm (23:33):
Now, you didn't used to be able to, but you can now.
>> Maury (23:35):
But I thought the Blanc de Blanc was excellent. I
generally do love Blanc to blanc Champagnes, they're just so
sophisticated.
>> Harm (23:42):
And we keep saying champagne. We mean sparkly wine here.
>> Bob (23:45):
Well, pinkies up, folks.
>> Harm (23:46):
Pinkies up.
>> Brent (23:49):
So well done. The minerality,
the Chalkiness, the salinity to it. Again, if you
told me, you know, this came from rem, I would
go, yeah, of course it does, it, it's
so well done, so well put
together.
The lemon curd is there, the brioche is there,
(24:09):
the minerality is there. That salinity is
there. Mhm.
It's got a lovely roundness to the palate.
This is absolutely delicious. Yeah.
Again, Scharffenberger, I'm stunned. I
mean, really, honestly, guys, you should
be buying Scharffenberger. This is for the money. You're not going to get a
(24:31):
better sparkling wine out of California, for damn sure.
>> Maury (24:34):
I would agree. Uh, the last couple times I've had sort of, you
know, pick it up and go, California sparkling, they've been good,
but not blow your socks off. But this is a step up from
what most people are buying.
>> Brent (24:44):
We've been discussing 20 years ago, sparkling wines in
California. They were, they were working, they were trying,
they were doing everything.
>> Harm (24:50):
I think the ROTOR was always a step up, but now the
ROTOR owns the.
>> Brent (24:54):
They have all really as a class,
all of them have stepped up so far
to the point where they're challenging their
French rivals. I mean, it's there, there's some
amazing sparkling wine in California.
>> Harm (25:07):
You wonder why so many French companies are buying California property.
>> Brent (25:10):
Exactly. Yeah. They're not dumb. They've been doing
it for a couple of hundred years. They figured it out. So we're
going to be giving the Scharffenberger Blanc de Blanc a well
deserved four sips. That's
classified.
So that takes us to our
next house of, uh, sparkling wine. We're going to have Harm tell
(25:30):
us about that.
>> Harm (25:32):
Thanks, Bob. Pierre Nicholas Perrier
and Rose Adelaide
Jouer Jouet. Uh, so
Perrier Jouet, we were saying Jouer earlier.
Uh, let me address the. That there's an umlaut over the
E. You have to pronounce the T. They
shared a love of nature and the arts. She was the daughter of
(25:52):
Norman Calvado, a Norman Calvados producer.
And he was an based cork supplier, vintner and
botanist. A year after their wedding in 1811, the year of the
comet, they founded Maison Perrier Jeuette.
Shipments of from to Great Britain began in 1815
and to the United States in 1837. Their son,
Charles Perrier, a botanist like his father, took over the house
(26:13):
in 1848. In 1858,
Eugene Galise and Charles
Perrier's brother in law became, um. Oh, Charles Perrier's
brother in law became a partner in Perrier Jouet. In
1878, Eugene's son Louis Adolfe
Octave Galise and his, uh, brother
Henri inherited the company. And in Paris,
(26:33):
uh, during that period of Belle Epoque,
the start of the 20th century, the
octavement M. Uh, Emile Gallet, one of the
pioneers of art Nouveau movement, and
commissioned him to design a bottle for Perry
Jet. The four magnums featured a spray of
Japanese white anemones. Were delivered
in in 1902 and the design became an emblem of the
(26:56):
house. You've all seen that beautiful hand painted
bottle.
>> Brent (27:00):
Unfortunately we don't have one today. But yeah, that's.
>> Harm (27:02):
That's drinking today.
>> Brent (27:04):
That is so. I mean everybody
knows that bottle.
>> Bob (27:07):
That's how I brought in the millennium.
>> Brent (27:09):
Yeah.
>> Bob (27:10):
Yep.
>> Harm (27:10):
There you go. Good stuff. So we're drinking their base
wine and this is the
Perugia base wine. Like it's. Yeah,
okay. Actually we're not drinking their base wine
first. I think we're drinking the,
um, the Grand Brut. The Grand Brut
next. This is the blanc de blancs. But this is
not their vintage blanc de blanc. The vintage Blanc de
(27:31):
Blanc is way, way above this. We're
drinking the non vintage 12.5% ABV 100
Chardonnay dosage of 8 grams per liter of
sugar. Up to 15% of the wines are reserve wine.
Sage for at least three years. On the lees, it's a pale
gold. Uh, the nose,
tons of flowers. Flowers, uh,
like I can't identify them. I mean there's
(27:54):
acacia there, there's honeysuckle there, I guess.
But I get a lot of citrus on the nose.
Uh, that lemon curd we heard earlier. But here, to
me it's still more like, um, the lemon peel.
Lemon peel and orange peel. A little bit orange marmalade on
the nose.
On the palate, it's so minerally and
(28:15):
fresh. Um, very
mellow. Tons of good golden
apple, A little bit of,
um, sweet lemon and orange. And
then it's but soft and slightly
salty. Medium long finish. Uh, but
it's not my favorite blanc to blancs because I'm
spoiled. Because I've had the shirt. I've had their vintage stuff.
>> Brent (28:37):
Yeah.
>> Harm (28:38):
Mori, what did you think on this one?
>> Maury (28:40):
You know, as much as I hate to admit it, Harm,
um, I think you're right all the way around.
For me, this was a bit of a citrus bomb. I found it
to be fairly, uh,
citrusy and a little
less, uh, a little more one
note than some of the other, uh, um,
(29:01):
offerings we've had. I found there was some nice minerality
there. Was definitely a hint of, uh, of brioche there.
I agree with you. On the nose with the floral. Ah, nature
the color again, super light finished,
medium. I mean, there's nothing wrong with it. It's. It's delicious. I would
definitely not pour it out. Uh, very well made.
And, uh, definitely, uh, you know, you could sit and
(29:21):
drink this all day and all night.
Uh, Justin.
>> Bob (29:25):
So on the nose, I found it was very
floral. Um, a little bit fishing.
I got scallions.
>> Harm (29:33):
I don't know what's going on.
>> Brent (29:35):
Wash your hands.
>> Bob (29:36):
Yeah. On the palette is like.
>> Harm (29:39):
I think he had sushi before he came here.
>> Bob (29:40):
Nah, I don't.
>> Brent (29:42):
I don't want to know what he's been doing.
>> Bob (29:45):
And the palette, it was like Lacroix lemon.
And the finish was lemony.
>> Harm (29:51):
It's not that. Lemme like Lacroix. Come on,
man. It's got that.
It's got a great citrus note.
>> Maury (29:58):
It's very citrusy.
>> Harm (29:59):
There's other. Like, those floral notes are really balancing it out. Bob,
what do you think?
>> Brent (30:03):
I think it's delicious. I think they did a very good job.
I m mean, in my note, I'm on the nose. I'm getting a lot of
flowers, mostly
like, white honeysuckle.
>> Harm (30:20):
There's a hint of pear there. Coming now.
>> Brent (30:22):
Now, there's definitely pear there. There's
pear.
Uh,
it's, uh, more of a. Like an overripe pear.
>> Harm (30:31):
Yeah.
>> Brent (30:31):
When they. Once it gets. Once they get soft and sticky, but it's.
>> Harm (30:34):
It's not as sweet. The acidity is coming out from
that citrus note.
>> Brent (30:38):
The minerality on this is really
m. It's really excellent.
I. I enjoy the minerality. The salinity comes
through. It's got a beautiful color on it.
>> Harm (30:50):
I want oysters again. I just think I'm craving
oysters today.
>> Brent (30:54):
Yeah, Oyster crackers, medium.
>> Harm (30:56):
There you go. M,
that should be your brand name.
>> Brent (31:00):
Yeah, Absolutely. Lovely.
>> Bob (31:01):
That would be prime rib incident. That's another story.
>> Brent (31:04):
Yeah, that's. Yeah, yeah.
Prime. Yeah, we'll. We'll tell you all about that.
>> Maury (31:10):
Yeah.
>> Harm (31:11):
But, uh, yeah, that's an off the air story, Right?
>> Brent (31:14):
Absolutely. Wonderful, Wonderful champagne.
So we're going to be giving the Parrishoue blanc de
blanc a well, dessert. Three sips.
>> Harm (31:23):
Interesting.
>> Brent (31:25):
That takes us to our next. We're going to have Maury tell us about that one.
>> Maury (31:28):
Thank you, Bob. Uh, the next wine will be the Perrier Jouer
Grand Brute Vintage
12.5% ABV. It is 20%
Chardonnay, 40% Pinot Noir, and
40% Pinot Meniere. The
dosage is 8 to 10 grams per liter, and
it contains up to 15% of Reserve
wines. Now of note here, as with the previous wine,
(31:51):
this is aged for three years on the leaves. We didn't hear
anything from Scharffenberger about how long they leave their
wines.
>> Brent (31:57):
No, they did say two years.
>> Maury (31:59):
Do they?
>> Brent (31:59):
Yeah.
>> Maury (32:00):
Okay.
>> Harm (32:00):
The reserve wines tend to be 10 years. Right. For
seven, something like that.
>> Maury (32:04):
I don't really know if there's a set number. But nonetheless,
aging on the leaves is what's going to give that brioche,
that yeast, that bready kind of nature to the, uh, to the
wines. Anyway, this wine has a beautiful
silvery gold, very, uh,
light color in the glass. It's got
beautiful, uh, aromas. And we'll be back.
>> Brent (32:25):
Hey. And we're back, and we were discussing.
>> Harm (32:28):
Some lovely Pare Jouet,
Juette, Moet,
Chandon, Perrier. Jouette. You've got an umlaut over the E. You pronounced
the T. I was told by snotty French people they
know French.
>> Brent (32:41):
People or they were from white Quebec.
>> Harm (32:43):
No, these were French people from France.
>> Brent (32:45):
Okay.
>> Harm (32:45):
They're not champagne representatives.
>> Brent (32:46):
Yeah. So they're not eating poutine.
>> Harm (32:48):
So who's the, uh, who came up with that cheese? Eating
surrender monkeys?
>> Brent (32:53):
Don't look at me. Yeah, don't look at me.
>> Harm (32:55):
It was a cheesy surrender monkey.
>> Brent (32:57):
Yeah.
>> Maury (32:57):
Okay. As we were saying, on the nose,
some delicate floral aromas. There's definitely some fresh fruit
and hints of buttery brioche and vanilla. And
again, uh, my philosophy is that that's coming from the
three years aging on the leaves, on, uh, the palate.
It's crisp, it's light. There's definitely a,
ah, freshness and a
(33:18):
crisp acidity. It's got a medium
to long finish.
Um, I found
this wine to be a really nice step up from the previous wine. There was
nothing.
>> Harm (33:29):
Which is surprising because usually the Blanc de Blanc is something I prefer
more.
>> Maury (33:32):
I agree with you. I said that earlier.
Um, the Blanc de Blanc is usually a step up, but in this
particular case, today at this table, the
Grand Brut just hits my palate a little nicer than the Blanc
de Blanc. Harm, you want to elaborate on that?
>> Harm (33:46):
There's nothing to elaborate. You said it right. We've got three more
wines after this.
>> Maury (33:50):
I'll keep it short.
>> Harm (33:51):
Delicate, um, floral aromas. The brioche is there.
Um, it's just. It's just more generous.
It's more. It's more. It's got a longer finish.
Much longer finish than the Blanc de Blanc, which is crazy.
And it's, it's just a better balanced wine. I really
enjoyed this one.
>> Maury (34:08):
And that just goes to show you got a taste.
>> Harm (34:10):
It's less expensive than the Blanca Blanc. It's really
wonderful, Justin.
>> Bob (34:14):
So right off the that
I got some weird notes. Well, I
expected that iron magnet shavings, light
iodine and fresh biscuits. But that all
faded off.
>> Brent (34:26):
At least the fish went away.
>> Bob (34:28):
The fish went away.
>> Maury (34:29):
It's coming back. Don't worry.
>> Bob (34:32):
It all faded off and now it's just, you know, light
floral.
>> Harm (34:35):
I'm gonna take my wife to get some oysters now.
Since I leave here, I'm out of here. Where 10 fish
shuck and dive.
>> Maury (34:44):
I do like shuck and dive. I haven't been there in eons.
>> Brent (34:47):
Two blocks down the street.
>> Maury (34:48):
Yeah.
>> Harm (34:48):
Ah, but shuck and dive. The oysters are so good. Go on,
Justin.
>> Bob (34:52):
So, you know, then, then it just became like normal after a
half hour in the glass. So
pour it cold, but leave it alone for half hour.
You're gonna get some weird notes.
Reminds me of, you know, third grade again.
>> Brent (35:08):
All right, well, we are going to give the Perry a grom
Brute a well deserved four
sips.
>> Harm (35:15):
Yeah, it's surprising. It was just really out.
>> Maury (35:18):
Yeah.
>> Harm (35:18):
Ah, maybe the bottle is off. Maybe we have to.
Maybe Perry Jouette should send us another bottle of the Blanc to Blanc.
>> Brent (35:25):
Usually the Blanc to Blanc is my jam, but yeah, the Brute
definitely has it this time. So we're gonna outclassed it. Let's have
Justin tell us about our next one from Perrier Jouet.
>> Bob (35:34):
So we're going to talk about Jouette
Perrier, Jeff.
Non vintage. 12 and a half percent alcohol by
volume it's 25
Chardonnay, 50 Pinot
Noir, 25 Pinot
Monier. Dosage was 8
(35:54):
to 10 grams per liter and it's up to
15% reserve wines age for
three years on the lease. 10 to
15% Pinot Noir wine is added for
color. Color of this was salmon
pink.
>> Harm (36:09):
I got more berry than salmon. But you're, you're close
on the nose.
>> Bob (36:14):
It was like, uh, a bouquet of like
zesty fruits and just
a little bit of
pomegranate on the
palate. It was like a little party in
my mouth, you know. Finished
really nicely. Was like fruity. Kind
of reminded m me of a carbonated Capri sun.
>> Harm (36:37):
You know, I, I'm not gonna disagree with you on that
one. It's so fruity.
>> Bob (36:42):
Yeah.
>> Harm (36:43):
You know what, what's that, what's that, uh, fruit juicy.
What's that bouquet of those bouquets where they send you like
fruit on sticks? What's that called?
>> Maury (36:51):
Edible arrangements.
>> Harm (36:52):
Edible, yeah. The smell like that.
>> Maury (36:53):
Fruit, flowers.
>> Harm (36:54):
Yeah.
>> Bob (36:55):
The finish for me was all mid and back palette but it
was sweet and pleasant.
>> Maury (37:00):
I found the finish to be a little bit short. That was the only thing I
wanted more on the finish. It just sort of, to me it just sort of stopped.
>> Harm (37:05):
You just drink more then you buy the vintage
champagne, spend 400 bucks on it instead of.
>> Maury (37:11):
Well, I agreed. It hinted, I think
that these wines showed beautifully. But I'm hopeful that next
year uh, the folks at Perrier
Jouette will supply us with some of their vintage
selections to review. But I thought these for non
vintage champagnes and sparkling wines, again
the French or champagnes, uh, are fantastic and
showed extremely well. And I would agree with you harm the
(37:33):
vintage ones you pay a big upcharge. But you
will definitely get an improvement in quality.
But it's a uh, lot more
dollar to get that raisin quality.
>> Harm (37:44):
It's not. But there's a thing. They have vintage
champagne and they have tete de couve. Tech de
cuvee is their higher end.
>> Brent (37:51):
That's when the money goes crazy.
>> Harm (37:53):
That's where the money goes crazy. You can buy vintage
like Veuve, uh, Clicquot for um,
you know, 100 bucks. Whereas the grande dame will be
two to three.
>> Brent (38:03):
You can buy vintage Perry Auet for a certain
price but you know the flower bottle costs you more money.
>> Harm (38:09):
Yeah, it, the hand painted flower
bottle.
>> Brent (38:12):
Is always going to be more expensive. And that's just, that's
just how it is. Deal with it.
>> Harm (38:17):
Yeah, but they make less.
>> Brent (38:18):
But honestly they're non vintage is fantastic.
>> Maury (38:20):
But they're not. That's my point.
>> Harm (38:21):
Points.
>> Maury (38:22):
They're not vintage is value priced. You're getting a
lot of bang for your buck.
>> Harm (38:27):
This year is so much better than previous, uh, previous
releases.
>> Brent (38:31):
Right.
>> Maury (38:31):
But you have to pay a lot more to get a little step up in
quality when you go to tuve.
>> Bob (38:35):
But the flower bottle will give you the fishy notes on the next
show.
>> Harm (38:39):
It will not eat fishy notes. I have no idea what's wrong
with you today.
>> Brent (38:42):
Well, we're going to give the Perette uh,
blazon rose a well deserved four sips.
This is classified absolutely delicious,
guys. So this brings us to
our next champagne house.
So founded in 1760 by
Francois Delmonte Lanson is the fourth
oldest champagne house. In
(39:04):
1798 Francois was succeeded by his son
Nicholas Louis, who then partnered with Jean
Baptiste Lanson, who began. Who gave the house
Lancelot name. On December 4,
1900, Maison Lanson received the royal
warrant from the Queen Victoria.
So, you know, it's got to be pretty good because if there's
anyone who loves champagne, it's definitely the
(39:26):
Vicky. Um, the British.
>> Harm (39:30):
No, Vicky, who. Who ruled India.
Champagne and rubies and diamonds.
>> Brent (39:37):
So, uh, Lancelot also supplies champagne
to the royal courts of Sweden and Spain. Um,
Maison Wynson has been the official champagne and, um,
partner of Wimbledon in 2001 and
forward, serving over 150,000
glasses of lunch on champagne each year at the
championships. The house remained family
owned up until 1980 and has been owned by the Lancelin
(39:59):
BCC Group since 2006.
Urve Danton, the current cellar master,
joined the house in 2013.
>> Harm (40:08):
Every time I see the name Irving, I think Irv Villa shows
the plane,
boss. The plane.
>> Brent (40:16):
I'll say, man. So what we have here is the
ones on Le Green Bio Organic. This is a non
vintage, 12.5% ABV
46 Pinot Noir,
36% Chardonnay, uh, and
18% Pinot Meunier.
Age four years. The dosage is six grams per
liter. No malolactic fermentation. This
(40:37):
is the first Champagne to carry the organic
certification that allows it to state made
where the organic grapes on the label in the usa.
The Lagrange Bio Organic is exclusively made
from grapes from the Malmaison Estate, a 16
hectare pilot vineyard.
Pilot.
>> Maury (40:55):
Hm.
>> Harm (40:55):
Not plot the plot. Not pilot.
>> Brent (40:57):
That's what I said. Pilot.
>> Harm (40:58):
Yeah, it's a 16 hectare plot. Oh, Pilot
Vineyard, yeah.
>> Brent (41:01):
Pilot Vineyard, yeah.
>> Bob (41:03):
16 hectare pilots barely fit in the plane.
>> Brent (41:05):
Situated in the heart of the Valley de Menar. We've
been drinking the Valley Mon. So, uh, it
constitutes one of the largest biodynamically
farmed estates in Champagne and demonstrates
Maison Lanson's commitment to
sustainable viticulture. So
it's got a beautiful color to it. Just
like a straw golden
(41:27):
color to it.
>> Harm (41:30):
The nose M.
Wow.
>> Brent (41:36):
It's really come forward since it's warmed up.
Um, on the nose,
the black currants are leaping
forward. Um,
definitely the pears are there. There's a
citrus. There's like a bitter orange
and a lemon
(41:57):
and then really nice minerality to it.
And on the palate.
On the palate, the
minerality definitely jumps forward.
There's a nice salinity, uh, to it.
(42:17):
There's definitely a citrus, um, a
Myers lemon. The
salinity comes forward again
a little Bit of a tropical fruit note underneath the
salinity.
>> Harm (42:29):
I was wondering when you're gonna mention that tropical fruit, because I got a lot of it.
>> Brent (42:32):
Yeah, it didn't come forward when we first opened it because it was
blistering cold. But now that it's warmed up, by.
>> Harm (42:38):
The time I got to it, I was. I was taking my time. So I
got it earlier on.
>> Brent (42:42):
M. Yeah, there's
definitely a tropical fruit there. What do you think, Harm?
>> Harm (42:47):
That tropical fruit is lychee, my friend. Lychee and mango.
>> Brent (42:50):
So I think you're dead on with that.
>> Maury (42:52):
It's definitely, uh, lychee.
>> Harm (42:53):
It's beautiful. Black current like you said. But I didn't get the black current
earlier on. But no, it's colder now.
Lychee and I got toast and pear
notes, lots of pear, a little bit of peach. And
the minerality you kept coming back to, I agree with.
And I get. Especially when it's colder, but
now even still there. Toasted cumin.
(43:14):
Lightly toasted cumin. Like, I remember the.
I know my mom, you know, when she makes the hurom garam masala at
home, she'll toast the spices. This is toasted cumin.
And, um, a little bit of, like, star
anise.
>> Brent (43:27):
He's not far off on that.
>> Maury (43:28):
Yeah, toasted.
>> Harm (43:29):
Ah, cumin. Toasted star anise.
>> Brent (43:31):
Um, it's not overwhelming, but it's definitely an
underturn.
>> Harm (43:35):
Salt the spices.
Um, it's got a long finish, which we've been
missing in the earlier wines. This is
beautiful. Absolutely gorgeous.
>> Bob (43:46):
Justin on the nose. I got smoked, um,
Wheaties.
>> Harm (43:51):
Okay. I don't know what that is.
>> Brent (43:53):
Yeah, I don't know either.
>> Bob (43:54):
It's a wheat based cereal.
>> Harm (43:55):
I know what Wheaties are. What are smoked Wheaties?
>> Bob (43:58):
Put it on the smoker. Half hour. I
did.
>> Harm (44:02):
You're such a weirdo.
>> Bob (44:03):
You smoke everything just for the hell of it. See what happens?
>> Harm (44:06):
I think you've been smoking something else.
>> Brent (44:07):
Yeah.
>> Bob (44:07):
And then, uh, on the palate, I got, like,
fruit and, uh, Cream of Wheat.
>> Brent (44:12):
Different cereal.
>> Harm (44:13):
You know, I don't get the Cream of Wheat. No, but I kind of see where
you're solid.
>> Bob (44:16):
Kind of goes to the finish.
>> Harm (44:18):
Oh, yeah, there's something there.
>> Bob (44:21):
Orange, uh, zest after the Cream of Wheat
note.
>> Harm (44:25):
Okay.
>> Bob (44:25):
I enjoyed it very, very much.
>> Brent (44:27):
What'd you think, Marty?
>> Maury (44:29):
I'd like to say that to me, this is the wine that was the most
transforming throughout the morning, uh,
when this wine was straight out of the bottle, I really was.
It was closed.
>> Brent (44:39):
It was weird.
>> Maury (44:40):
It was very cold. It was very one nose.
>> Brent (44:42):
Uh, green.
>> Maury (44:43):
It was green.
>> Harm (44:44):
Yeah.
>> Brent (44:44):
It was just once it warmed up.
Wow.
>> Maury (44:48):
Not really very pleasant. So I would say do
not drink this wine too cold. Do not rush it.
Be patient and you'll be rewarded with really
interesting stuff. So while I initially gave it a very
low rating and it came up, I think as we've been
tasting this.
>> Harm (45:02):
Wine, this was the most divisive wine. Some people
gave very high ratings and Mari gave a very low rating.
I was kind of in the middle, but it's come up.
>> Brent (45:10):
Well, we. I got to try this in New
York at the wine, uh, spectators big
event and, and I was very interested in it and it
was not blistering cold like when we first opened it.
So this one has absolutely
changed. So we're going to give the Lanson
Wagreen Bio Organic a well
deserved four sips.
>> Maury (45:33):
That's classified.
>> Brent (45:34):
So let's have Harm tell us about our last one.
>> Harm (45:37):
Okay, thanks, Bob. I'll be quick. We're running out of time. I
think so. Lanson Le Vintage
2012. 12.5%
ABV 52 Pinot Noir 48
Chardonnay. 10 years of aging. The dosage is 7
grams per liter. It's a brute. Exclusively made from grand
and Premier Cruise. Uh,
Versane. I Boozy.
(45:59):
I can't pronounce that next one. Meryla Surai.
>> Brent (46:02):
Yeah, my friend sucks. I'm sorry.
>> Maury (46:05):
Please forgive us.
>> Harm (46:07):
Crema La Mencile Surrogate.
That's where Ceylon is made. Yeah. That's good
stuff. Trappeo. Uh, I never heard of
Tropeo Yellow. Uh, color.
Uh, it's got. It had some nice bubbles. Not like some of these.
These are um. The bubbles have gone away by now. But
this is that spice I got on the previous
(46:27):
one is all there. Candied fruit, almond
notes.
Those toasted spices on the nose
and on the palate. This is the most
distinctive one of the night.
Beautiful texture, great
acidity. This guts. I don't. They say. I don't think
they say anything about, um. They don't say anything
(46:49):
about um, uh. What uh, do you
call malolactic fermentation. But this got 10 years of
aging. So there's a creamy texture from the
oak and it's just, it's just a
beautiful, well integrated wine with full of brioche and
fruit and toasted
spice. I get those. All those spices coming out.
Tell me, what weirdness did you taste, Justin?
>> Bob (47:12):
So I got dried fruits on the nose and those
little shrimp in the fried rice, the
dried ones and the palette Was
intense, clean, fruity. I got
blueberries in the beginning. Those faded off.
Um, and the finish was like
Cream of Wheat with, like,
(47:33):
lemon preserves.
>> Harm (47:35):
We got, ah, a lot of Cream of Wheat today. Maury.
>> Maury (47:37):
Well, he's still thinking about breakfast.
>> Brent (47:39):
Yeah.
>> Maury (47:39):
Um, I love this wine. I thought it was, uh, my
favorite of the morning. Uh, very
nicely done. It had a little bit more color, I would say. The last one,
I was almost colorless. This one had a nice little hint of
gold. I, uh, agree with everything you've said
about, uh, the, uh, palette. I love the hints
of almonds on the nose,
(47:59):
the apricots. And I was referring
to Harm, not you.
>> Harm (48:04):
But thank you for taking credit.
>> Maury (48:09):
I love the mouthfeel. I love the palate. It's got some nice
viscosity. It's got a long finish. To me, this is
everything. I want a champagne. I love vintage champagne.
I love the fact that it's been aged 10 years on the Lees. It
just gives a dimensionality that I just really enjoy.
>> Brent (48:24):
It gives it that backbone that you don't get with
most other champagne. That's the thing.
And Lanson has always been a favorite house of mine.
I don't know why, but it was one that always sort of sang to
me. This one is absolutely delicious.
And we're going to give the LANSON Lay, vintage
2012, a well deserved five, six.
(48:44):
Oh, my goodness.
>> Harm (48:46):
That went up from our original. Our original rating
wasn't this good as it warmed up.
>> Maury (48:51):
Once it warmed up, both the Lansons came up. So again,
temperature and time is the
mantra.
>> Brent (48:57):
And again we try them blistering cold because
that's how most people do it.
>> Harm (49:02):
So I hate spinning.
>> Maury (49:03):
We can allow, allow them to warm up. We can't cool them down in the
middle.
>> Brent (49:07):
Yeah, we've got all afternoon, so it is
what it is. But, uh, in
any event. So,
uh, thanks for joining us. Thank you,
Justin.
>> Bob (49:19):
Thank you so much. Pleasure to be here.
>> Brent (49:21):
Thank you, Maury.
>> Maury (49:22):
Thank you, Bob. Another bubbly day in the basement. Can't complain.
Thank you.
>> Brent (49:26):
And thank you, Harm.
>> Harm (49:27):
You know, I would thank you, Bob, but I've got a big,
uh, bill coming for I take my wife to dinner
tonight. Thanks for putting oysters in my
head. Was it you or Justin with the fish?
I think you know what the fish. But the champagne.
I want some oysters.
>> Brent (49:42):
Yeah, yeah. It was the sparkling wine, please.
Uh, delicious.
>> Announcer (49:50):
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>> Brent (49:59):
Give it a little Tappy tap tap
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(50:22):
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(50:43):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
>> Harm (50:59):
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Boys will see your all
next time.
On the next episode of Sips, Suds and
Smokes.
>> Brent (00:03):
Today is a wine show and actually today
is a sparkling wine show, so
hooray.
>> Harm (00:10):
Hooray.
>> Brent (00:11):
Yeah, it's.
>> Harm (00:12):
You have something French. I am very
aroused.
>> Brent (00:15):
Here are the wines we're going to be discussing today. From Scharffenberger, we
have the Scharffenberger. The
Scharffenberger Brut Excellence. The
Scharffenberger Blanc de Blanche. We
have the Perio Jouer. Blanc de Blanc. The
Perioger Grand Brut.
>> Harm (00:31):
The Perio Jouert de who?
>> Brent (00:33):
The Perio Jouert
Jouer.
>> Harm (00:36):
Yeah, you slurted on the second one. You didn't drink
that much champagne.
>> Brent (00:41):
The Grand Brut, the Perriere Jouer Blazon
Rose. And from Lanson, we have the
Lanson Le Green Bio Organic and the
Lanson Le Vintage
2012.
>> Harm (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff is.
Sips, Suds and smokes with your
smoking host, the good old boys.
>> Harm (01:49):
And now it's sippin time.
>> Brent (01:56):
Hey. Yes, it's sipping time again. And welcome to
this sips episode where everything good in life is worth
discussing. As always, we are the best thing
on at 2am no,
nobody's going to challenge it.
>> Maury (02:09):
No, you know, I'm not going to.
>> Harm (02:10):
Challenge at 2am Last night I was
on Apple TV starting severance season two.
>> Brent (02:16):
2Am I was watching,
um, Money Pythons.
Holy Grail.
>> Harm (02:21):
So, you know, I have that on DVD somewhere, but I don't know where my DVD player
is.
>> Brent (02:24):
I have the entire Money Python.
>> Harm (02:26):
So do I.
>> Brent (02:26):
Everything on a DVD kit. I've got all the episodes, all the
movies, everything.
>> Harm (02:30):
I literally haven't seen my DVD player in years.
>> Maury (02:32):
I don't even know where I put it.
>> Harm (02:34):
Of course we would, dude.
>> Bob (02:36):
I was watching Wall Street Week, but I cut off the end because I didn't want to
know how it turned out.
>> Brent (02:42):
You're broke. Never mind.
That's how it ends.
Well, this is Made Man Bob. And joining me today are
Made Man Justin. Oh, uh, good old boy Justin. Whatever.
Yeah, Made Man Maury.
>> Bob (02:55):
Pleasure to be here.
>> Maury (02:56):
Good morning, Bob. Very bubbling with
excitement to be here today.
>> Brent (03:00):
And what's his name? Harmeet.
>> Harm (03:02):
What's his name? I've got good old boy on my shirt.
>> Brent (03:05):
Made man, whatever the hell.
>> Harm (03:07):
I'm the only one wearing the official shirt for
the show today.
>> Brent (03:10):
What's the anchor for? What, do you like trying to pick up
sailors?
>> Harm (03:13):
I went to the, uh, High Sailor Rum Congress
a couple weeks ago. The Black Tot
P. It's getting smaller, but the quality is
still great. There's some wonderful producers at Rum Congress.
>> Bob (03:25):
Cool.
>> Harm (03:26):
I was going to make a video about it, but I just got so busy.
>> Brent (03:28):
There's so many good rums that most Americans will never
see. That's the sad thing.
>> Harm (03:33):
Oh, I'm carrying a lot of the rum at my store now because people
like Florida Rum Society are really pushing it in Florida.
Really?
>> Maury (03:39):
Yeah.
>> Harm (03:40):
I've got all those, you know, uh, wonderful,
like, funky stuff coming out of Jamaica and Barbados.
And, um, let me not talk about the
store. But anyway, the rum selection is
starting to rival the, uh, bourbons.
>> Maury (03:54):
I would argue that, um, you can
interchange the two, especially in a cocktail. A lot of people are making
rum based old fashioned.
>> Harm (04:01):
Yes.
>> Maury (04:02):
And since we know that all of the color comes from the
barrel and a very large percentage, we can
debate about that of the flavor. You can see where a barrel age
spirit, regardless of what the substrate is, be it rum or be it
whiskey mash, they start to approach similar
notes.
>> Harm (04:16):
When you sip it in as you age them longer.
>> Maury (04:19):
And so I find people who love brown spirits, uh, they can
drink almost any brown spirits.
>> Harm (04:24):
But the problem is in this country, we have such bad rum.
>> Brent (04:27):
Well, you know what Homer says, if.
>> Maury (04:29):
It'S brown, drink it down.
>> Harm (04:31):
Although, you know, we've gone off on a tangent. Today is not
about brown.
>> Brent (04:35):
So today is a wine show, and actually
today is a sparkling wine show, so.
Hooray.
>> Harm (04:42):
Hooray.
>> Brent (04:43):
Yeah, it's French.
>> Harm (04:46):
Well, Jean Luc Picard is ostensibly French, but he's
a British man. Come on, where's. Where's the French sound effect?
>> Brent (04:52):
Chateau Picard. Come on. Yeah,
well, today we're going to be drinking sparkling
wine, so I am damn excited. So
here are the wines we're going to be discussing today. From Scharffenberger, we
have the Scharffenberger. The
Scharffenberger Brut Excellence. The
Scharffenberger Blanc de Blanc, we
have the Perrier Jouer Blanc de Blanc. The
(05:14):
Perrier Grand Brute. The Perri
Jouert.
>> Harm (05:17):
The who?
>> Brent (05:18):
The Perio Jouert Pirouet Pierre
Jouer.
>> Harm (05:21):
Yeah, you flirted on the second one. You didn't drink
that much champagne.
>> Brent (05:25):
And the, um, Grand Brut, The Perrier
Jouer Blazon Rose.
And from Lansing, we have the Lansun Le Gris
Bio Organic in the Lanson Le
Vintage
2012. I am
very aroused, very
happy today. So we're gonna go to
(05:46):
our sips ratings and we're gonna have
our.
>> Harm (05:51):
Why?
>> Brent (05:52):
Yeah, I know we're gonna have our.
Okay, fine, Justin, just do it.
>> Bob (05:58):
All right, well, today I'm gonna.
California state of mind. I'm your
ex president Bill Clinton.
>> Brent (06:07):
That has something to do with California.
>> Harm (06:09):
Apparently he's from Arkansas. Dude.
>> Brent (06:11):
Yep.
>> Maury (06:12):
Your minor detail.
>> Bob (06:13):
All right, one sip.
Give me a glass of water to wash out my
mouth.
Water.
>> Harm (06:24):
Bring water.
>> Brent (06:25):
Bring water. That's what she said.
Two sips.
>> Bob (06:30):
Uh, n. But what.
>> Harm (06:32):
What else do you have?
>> Maury (06:33):
Hillary.
>> Harm (06:34):
Well, isn't that nice?
>> Brent (06:37):
Three sips.
>> Bob (06:40):
That's interesting. But what
was this again?
>> Harm (06:45):
Interesting. Monica, you can't tell. We're all
laughing on the inside.
>> Brent (06:49):
Monica Oinsky for
sips.
>> Bob (06:53):
Let's keep this sacred to ourselves
and pour me another.
>> Brent (07:00):
That's classified.
That was definitely what he told Monica. Let's keep this
secret to ourselves. Yeah.
>> Bob (07:08):
Five sips. Oh my.
I was unaware anything could be this good. It's
like McDonald's. My God.
>> Brent (07:18):
Oh my goodness.
>> Harm (07:23):
For good old days.
>> Brent (07:24):
Yeah. Slick Willy, what are you gonna do?
Uh, okay, so
man, what are we at? Six, uh, minutes already in the
toilet. Way to go. So we're gonna have, uh,
Maury, tell us about our first
wines.
>> Maury (07:41):
Thank you, Bob. The history of Scharffenberger
cellars begins in 1981 in the heart
of Mendocino's Anderson Valley. Situated
only miles from the coastal influences of the Pacific
Ocean, Scharffenberger Sellers also
enjoys the deep soils and sunshine within
the protected valley. Originally founded
by John Scharffenberger, the winery entered a new chapter
(08:04):
as a member of the rotor collection in
2004. The winery's commitment to
preserving and nourishing the land runs deep and has
been a guiding principle since the early days.
In 1992, Scharffen Berger sellers granted
63 acres to the Anderson Valley Land
Trust. Today, the entirety of their 120
acre estate is sustainably farmed and
(08:26):
fish Friendly Farming certified.
All of Scharffenberger's wines are made in the
two step method traditionnel
process where the wines are individually bottle
fermented before being riddled and disgorged.
>> Harm (08:40):
You almost said method champoinehs.
>> Maury (08:42):
Uh, it's really the same, is it not?
>> Harm (08:44):
I don't know why they changed the tradition.
>> Maury (08:45):
I wanted to say method champenois and I. Yeah,
startled. So, yes, it's method champenois or
method traditional. I believe they are synonymous.
>> Bob (08:54):
We, uh.
>> Maury (08:55):
Approximately 80% of their wines undergo malolactic
fermentation and it is a signature of the Scharffenberger
style and contributes to Contributes to the
wine's rich, creamy texture. Every
bottle ages a minimum of 24 months on the
leaves and after disgorgement is aged on the
cork for six months. The
first selection today is the Scharffenberger Rose. It is a
(09:18):
non vintage, coming in at 12.5%
ABV from Mendocino County. It is
55% Chardonnay, 45% Pinot
Noir. The fruit balance and color are achieved by
adding between 4 and 5% of Pinot Noir
wine to the blend before undergoing
second fermentation in the bottle.
This wine is a very, very pale
(09:41):
rose color. Uh, it's crystal
clear. It's got very fine, beautiful
bubbles on the nose, Lots of fresh raspberry
jam, wild strawberries and a hint of cream
covered pastry on the
palate. The flavors are layered. There's fruit,
there's definitely pastry, there's a bit of
yeast
(10:03):
harm, don't you think? It's just lovely.
Now I, ah, find that it's, it's luscious,
it's mouth coating. Um, I do agree with the
creaminess. Now a lot of times we think mallow will give that buttery
flavor here it just really gives more of a
creaminess, a uh, mouth texture that's really quite
pleasant. This wine has improved considerably in
the glass. When I first poured it, it was perhaps a little
(10:26):
cold.
>> Brent (10:26):
Blistering cold. Yeah.
>> Maury (10:27):
Thank you. It was extremely cold. So number one, please don't drink
your champagne blisteringly cold. It should be drunk
just, uh, below room temperature. And secondly,
the air, uh, both.
>> Bob (10:38):
Florida room temperature or France room
temperature.
>> Maury (10:41):
Florida room temperature.
>> Brent (10:42):
Antarctica room temperature.
>> Maury (10:44):
And uh, I really find that the, uh,
air and, and the combination of warming up has done
it well. Uh, again, beautifully long finish. This wine
is delicious. It's, it's very well made and
uh, I enjoyed it very much. What did you think, Justin?
>> Bob (10:58):
So on the nose I got rose
petals, lemon and like
creme on the palette. It was
fruity and refreshing and the
finish was like bready and lightly
chalky. But as it warmed up,
the chalkiness kind of went away. What do you
think, Bob?
>> Brent (11:19):
Just so everybody knows we do, whenever we have
especially a sparkling wine or white wine, we always started out with
it cold. Probably colder than it needs to be.
>> Harm (11:28):
Well, most people drink their champagne because.
>> Brent (11:30):
So many people do. Exactly. So we're trying to,
I mean it. Is it proper? I don't think
so. Um, but so many people do drink it
blistering cold. So we start out with that and it takes a
couple hours to do a 52 minute show. So
we let it sit and we let it warm up and we let it change
and we let it evolve, and it. It's a different wine
(11:50):
than when it was, when we first opened it.
>> Maury (11:52):
And I think, patience, again, we extol this
virtue on a regular basis. But patience will
reward you.
>> Bob (11:59):
Yeah. Drink a glass over an hour, you'll get a lot more.
>> Brent (12:02):
Yeah, it's. It's absolutely delicious. There's, there's,
there's some lovely fresh berries on it.
A little bit of a citrus, almost Myers lemon on the
back palate.
>> Harm (12:12):
Um, I'm getting orange peel.
>> Brent (12:14):
It's got a nice roundness to it.
It's got a good mouth coat. That mallow
really seems to round it out. I, I think it's
excellent. I was, I was stunned how good it was.
>> Maury (12:28):
I must admit, I never really used the word
mallow or malolactic fermentation in
champagne in the same sentence before.
Um, but in this case, it doesn't give the buttery
note that it might, you might expect, like in a Chardonnay. It gives that
round, beautiful, uh, viscosity and creamy
mouthfeel.
>> Harm (12:46):
Well, the acidity of champagne is so much higher. Yeah,
but this, I mean, I, I think everything you guys have
said is right. This is. It's gotten much better. I'm
getting the raspberry jam and the strawberry,
but I'm getting more orange peel rather than lemon.
And again, the roundness and the fruit,
it's so well balanced. The acid bounces all that
(13:06):
mallow out, and it's got a medium
long finish, which nobody said. I think we need to
raise the score up, I think, right from our original,
Our original, uh, notes.
>> Brent (13:17):
I mean, it's, it's.
>> Harm (13:19):
And there's a spice coming out.
>> Brent (13:21):
Yeah. I mean, you said it was great.
>> Harm (13:23):
Yeah.
>> Bob (13:23):
Yeah.
>> Brent (13:25):
Well, we'll be back. Hey.
And we're back, and we were just finishing up discussing
the Scharffenberger rose. Not vintage.
Anybody else have anything else to say before I throw a rating on this?
>> Harm (13:37):
The quality of this wine has gone up over the years so much.
I used to not enjoy Scharffenberger. It looks like
when Roederer bought it, they really improved the quality.
Um, I mean, I've always loved Rotor Estate.
Roeder Estate champagnes. Tastes just
as good as the French stuff. I mean. Sorry. Roederer Estate
sparkling wine from California, Anderson Valley. Tastes just as
(13:57):
good as the French stuff for half the price.
>> Brent (14:00):
Yeah.
>> Harm (14:00):
This is a little bit less.
>> Brent (14:01):
Yeah.
>> Harm (14:02):
Oh, and it's amazing.
>> Brent (14:03):
A lot less. Yeah, it's It's.
>> Harm (14:05):
Yeah.
>> Maury (14:05):
I think that this is a, uh, huge value for
a high quality rose, uh, sparkling.
I, uh, don't think you can find one for less money that tastes any
better. No, I don't think you can find one for more money.
That's.
>> Harm (14:18):
There's good cremat coming out of Alsace, but it's not going to be the
same grapes. It won't be the champagne grapes. They'll be using, uh,
different, uh, different things like,
um, what am I thinking? They'll be using
Riesling and um, they'll be using full
blanche and weird stuff like that.
>> Brent (14:32):
Well, during the, during the commercial, we were all talking about how
we need to buy a few cases of some of the Scharffen Burger.
So, uh, we're going to be giving the Scharffen Burger
Rose a well deserved. Four sips.
>> Harm (14:44):
That's classified.
>> Maury (14:46):
Bob, would you like to tell us about the, uh, next Scharffenberger
one?
>> Brent (14:50):
Takes us off to our next one, which is the
Scharffenberger Brute Excellence. It's non vintage,
12.5% ABV, Mendocino, uh,
county. It's a 60% Chardonnay, 40%
Pinot Noir. Has a dosage of
8.5 grams per liter.
On the nose, I get a toasted oak.
(15:12):
I get apples and pears. Harm, you have the
bottle and I get white
flowers.
None on the palate. Hold on.
>> Maury (15:25):
Mhm.
>> Brent (15:28):
This is the one. We, we were discussing it before we
actually started recording. How um, this
is, it's not sweet, it's just.
>> Harm (15:37):
It smells sweet to me.
>> Brent (15:38):
Sweeter than I was expecting as a
brute. Both on the nose, on the
palate, Just, just a slight edge.
But you know, it's more American in
taste. I think. Um, there's a
brioche in here. There's,
there's like a lemon curd and a
citrus note to it.
(16:06):
Really well done. What'd you think are, um.
>> Harm (16:09):
It's a beautiful golden color I got. When I first approached it, when it was
really cold, I got like
toasty oak, toasted, uh, bread
and sweet candied nuts. Like candy pecans. But that's
gone now. Now it's, it's, it's
settled down. We've got that brioche
note, um, that like toasted brioche.
The candied nuts are not, are gone, but there's still like an
(16:32):
almond thing going on here. A balanced
acidity. A little bit of citrus on the nose as well.
M On the palate. Balanced
acidity. You said lemon curd. I think that's a Good
call. I was thinking lemon peel, but you're right, it's lemon
curd. Um, golden apples and
toast.
>> Brent (16:49):
Creamy, lemony, dirty. Yeah, yeah.
>> Harm (16:52):
But as it's warmed up, it's gotten more creamy.
>> Brent (16:54):
When it was colder, it was sharp, edgy.
Yeah.
>> Harm (16:58):
Medium, um, short finish. That's the only thing I have to say against
it.
>> Brent (17:02):
Yeah. I mean, honestly.
>> Maury (17:04):
Yeah, Yeah. I think I agree with everything you said,
Harm. Uh, I think it's, uh, very nicely
done. Uh, I enjoyed it. I found this is
more of a kind of an all day sipper for me. This is just something
you can just sit and relax and
enjoy by the poolside. It's
bright, it's refreshing. Uh, I liked
it quite a lot.
>> Bob (17:24):
Justin, so
I thought the color was like a pretty light
yellow. It was zesty,
lemony tangerine, new car smell and
soapy on the nose.
>> Harm (17:36):
But I, uh, didn't get that soapy note you're talking about.
>> Bob (17:39):
It. It evaporated over time.
But when I first opened it up, I got that
on, uh, the palette. It was very
refreshing. I got bright
green apple on the finish. It started
off with that green apple again and ended in some
nice effervescence. So I enjoyed it.
>> Harm (17:59):
Yeah. Did I say green? I said apple, but I think you're right. Screen
apple, Maury.
>> Maury (18:05):
Yeah. As I said, I agree with you. I think it's a little more green than
red apple. Uh, beautifully done.
>> Brent (18:10):
All right, well, we're gonna be giving the
Scharffenberger brute excellence a
well deserved three sips.
>> Harm (18:18):
You know, this would be a great mimosa.
Yeah.
>> Maury (18:22):
Yes, yes, yes.
>> Harm (18:23):
Could people use Prosecco? I find Prosecco's way too sweet. If you.
>> Maury (18:25):
100.
>> Harm (18:26):
If you use champagne to make a mimosa.
>> Maury (18:28):
Brute.
>> Harm (18:29):
Brute. Champagne. It's. It's so much better. I think I would use
this orange.
>> Brent (18:34):
Juice to say this, but I think a
Bellini.
>> Harm (18:38):
You know what I. That is sacrilege.
Completely. Bellini is the peach nectar. You know, the
Harry's bar from Venice. Uh, then that's always
been.
>> Brent (18:47):
This would go with a Bellini, though.
>> Harm (18:49):
Okay. I think there's. I think there's other things. I've got
customers who walk in and use by Dom Perignon for their
mimosas. I just.
>> Brent (18:56):
Nice.
>> Harm (18:56):
I. I mean, I can't really relate, but I'm happy to sell to them.
>> Bob (18:59):
Yeah.
>> Harm (18:59):
But I would use this.
>> Brent (19:00):
Damn right. Happy to take dummies money, so. All
right, let's go on to our next wine. We're going to have Justin tell us about
that.
>> Bob (19:07):
So now we get to talk about Scharffenberger Blanc de
blanc. It's non vintage, 12 and a
half percent alcohol by volume. It's from
Mendocino County, California. It's
100% Chardonnay. The color
for me was like a cream, light
yellow. The nose was a little
fishy. More cream
(19:29):
and tort pastry.
>> Brent (19:31):
Did you wash your hands where you came in here?
>> Harm (19:32):
Yeah.
>> Bob (19:33):
And, uh, on the palate, um, I.
>> Harm (19:36):
Got like making the dirty joke.
>> Brent (19:37):
Yeah, I'm not either. I'm not going there. No, not going anywhere near
that one.
>> Bob (19:41):
On palate, I got lemon frosty
and toasted bread points. The
finish was like a lemony
effervescence. What did you think, Harm?
>> Harm (19:53):
You're not off? I think, uh, the fish note is weird to me.
Um, I got yeasty, bready notes.
Maybe, maybe when it was cold, it was smelling a little bit fishy to you.
I have no idea. I don't. Didn't do that to me. I
got golden, uh, apple again, orange peel
and lemon peel. Um, maybe now it's
as it's warmed up, it's got some good
(20:13):
spice coming out. Um,
it's. The palate's just like the nose, a little more minerally. I got
some floral notes, maybe lilac, I'm not sure.
Mhm. Um, there's more floral
notes on the palette, which is kind of weird. It's not on the nose.
There's a minerally salinity to it. Just a
tint, um, medium
(20:34):
long finish. And that salinity comes back on the finish now that
it's warmed up.
>> Bob (20:37):
And what do the fish. Swimming.
>> Brent (20:42):
Apparently. Champagne. Yeah.
>> Bob (20:44):
Yes, if they're lucky.
>> Harm (20:46):
Well, this is more limestone than salt, but go
ahead. Maury, what do you
think?
>> Maury (20:52):
I like this one. I think this is a bit of a step up.
Um. Oh, yeah, a lot of, for a lot of people, uh,
if they're not aware, a blanc de blanc is typically a
little bit of a step up. These are 100%
Chardonnay, Blanc de blanc, referring to the fact that it's a
white champagne made exclusively from white
grapes. Um, as you notice with the one above,
there was 40% Pinot Noir, which is a red grape.
(21:13):
Um, and that is a whole nother story.
But in any event, I think this, ah, this level, this wine has a
level of sophistication that I really like. It's got
a little bit more yeast, a little more brioche and bread
notes to it, which I personally like. To me, this
is more of a, an evening sipper.
Uh, something I like to wind down with either as an aperitif or
(21:34):
an after dinner with some cheese. Um,
I find the other one more bright and refreshing for during the
day. But this is my kind of go to, to just sit down.
>> Harm (21:43):
The minerality here, now that it's warmed up, I want oysters.
Yeah, I pair this with oysters any day. Make a
champagne based mignonette with this champagne drink or this
sparkling wine.
>> Maury (21:52):
I agree, but the, but the, the minerality is,
to me is the, is the, um, back end to the,
to the upfront yeastiness and the minerality just sort
of carries through the mid palate.
>> Harm (22:03):
But as it's warmed up, it's been become more pronounced.
>> Maury (22:06):
I agree.
>> Brent (22:07):
The minerality and the salinity come through and
it, if you, if you
handed this to me and told me this came from France, I
would 100% believe you.
>> Harm (22:17):
Now, the quality here is. I mean, I used
to not love Scharffenberger. I mean, Rotor Estate was
my go to American sparkling wine because, you
know, Rotor makes Cristal, they know how to make champagne. And
their American stuff was always as good as the French stuff and
cheaper. And now they've really elevated Charfenberg.
>> Maury (22:33):
Well, let me tell you a story. I did a blind tasting and I called it Big
Brother, Little Brother, for a wine group a few years back. And we looked at
the French versus the California, uh, version, right?
The winner of the night, it was done blindly
was the Anderson Rotor. Anderson Valley Champagne was
the wine of the night. It beat out Cristal,
it beat out Dom. No, um, I poured them
(22:54):
blind, but.
>> Harm (22:54):
It'S not that good.
>> Maury (22:55):
I'm telling you, I poured them blindly. This is going back about
eight years ago, and we did Cristal
and Anderson. We did. You name it, we've done them.
And, uh, on that particular night, and.
>> Brent (23:06):
Just in case the people from Rotor Estate are listening because they
own Scharffenberger as well, um, yeah, we,
we'd love to do Rotor Estate on the show. Just saying.
>> Harm (23:15):
Yeah, no, agree, uh, those wines have gotten more expensive.
>> Maury (23:18):
My point is that the folks in champagne have
really translated their knowledge and experience to
California properties. And you can get,
uh, France, French quality champagne
out of California.
>> Brent (23:31):
Yeah, absolutely. I mean, this.
>> Harm (23:33):
Now, you didn't used to be able to, but you can now.
>> Maury (23:35):
But I thought the Blanc de Blanc was excellent. I
generally do love Blanc to blanc Champagnes, they're just so
sophisticated.
>> Harm (23:42):
And we keep saying champagne. We mean sparkly wine here.
>> Bob (23:45):
Well, pinkies up, folks.
>> Harm (23:46):
Pinkies up.
>> Brent (23:49):
So well done. The minerality,
the Chalkiness, the salinity to it. Again, if you
told me, you know, this came from rem, I would
go, yeah, of course it does, it, it's
so well done, so well put
together.
The lemon curd is there, the brioche is there,
(24:09):
the minerality is there. That salinity is
there. Mhm.
It's got a lovely roundness to the palate.
This is absolutely delicious. Yeah.
Again, Scharffenberger, I'm stunned. I
mean, really, honestly, guys, you should
be buying Scharffenberger. This is for the money. You're not going to get a
(24:31):
better sparkling wine out of California, for damn sure.
>> Maury (24:34):
I would agree. Uh, the last couple times I've had sort of, you
know, pick it up and go, California sparkling, they've been good,
but not blow your socks off. But this is a step up from
what most people are buying.
>> Brent (24:44):
We've been discussing 20 years ago, sparkling wines in
California. They were, they were working, they were trying,
they were doing everything.
>> Harm (24:50):
I think the ROTOR was always a step up, but now the
ROTOR owns the.
>> Brent (24:54):
They have all really as a class,
all of them have stepped up so far
to the point where they're challenging their
French rivals. I mean, it's there, there's some
amazing sparkling wine in California.
>> Harm (25:07):
You wonder why so many French companies are buying California property.
>> Brent (25:10):
Exactly. Yeah. They're not dumb. They've been doing
it for a couple of hundred years. They figured it out. So we're
going to be giving the Scharffenberger Blanc de Blanc a well
deserved four sips. That's
classified.
So that takes us to our
next house of, uh, sparkling wine. We're going to have Harm tell
(25:30):
us about that.
>> Harm (25:32):
Thanks, Bob. Pierre Nicholas Perrier
and Rose Adelaide
Jouer Jouet. Uh, so
Perrier Jouet, we were saying Jouer earlier.
Uh, let me address the. That there's an umlaut over the
E. You have to pronounce the T. They
shared a love of nature and the arts. She was the daughter of
(25:52):
Norman Calvado, a Norman Calvados producer.
And he was an based cork supplier, vintner and
botanist. A year after their wedding in 1811, the year of the
comet, they founded Maison Perrier Jeuette.
Shipments of from to Great Britain began in 1815
and to the United States in 1837. Their son,
Charles Perrier, a botanist like his father, took over the house
(26:13):
in 1848. In 1858,
Eugene Galise and Charles
Perrier's brother in law became, um. Oh, Charles Perrier's
brother in law became a partner in Perrier Jouet. In
1878, Eugene's son Louis Adolfe
Octave Galise and his, uh, brother
Henri inherited the company. And in Paris,
(26:33):
uh, during that period of Belle Epoque,
the start of the 20th century, the
octavement M. Uh, Emile Gallet, one of the
pioneers of art Nouveau movement, and
commissioned him to design a bottle for Perry
Jet. The four magnums featured a spray of
Japanese white anemones. Were delivered
in in 1902 and the design became an emblem of the
(26:56):
house. You've all seen that beautiful hand painted
bottle.
>> Brent (27:00):
Unfortunately we don't have one today. But yeah, that's.
>> Harm (27:02):
That's drinking today.
>> Brent (27:04):
That is so. I mean everybody
knows that bottle.
>> Bob (27:07):
That's how I brought in the millennium.
>> Brent (27:09):
Yeah.
>> Bob (27:10):
Yep.
>> Harm (27:10):
There you go. Good stuff. So we're drinking their base
wine and this is the
Perugia base wine. Like it's. Yeah,
okay. Actually we're not drinking their base wine
first. I think we're drinking the,
um, the Grand Brut. The Grand Brut
next. This is the blanc de blancs. But this is
not their vintage blanc de blanc. The vintage Blanc de
(27:31):
Blanc is way, way above this. We're
drinking the non vintage 12.5% ABV 100
Chardonnay dosage of 8 grams per liter of
sugar. Up to 15% of the wines are reserve wine.
Sage for at least three years. On the lees, it's a pale
gold. Uh, the nose,
tons of flowers. Flowers, uh,
like I can't identify them. I mean there's
(27:54):
acacia there, there's honeysuckle there, I guess.
But I get a lot of citrus on the nose.
Uh, that lemon curd we heard earlier. But here, to
me it's still more like, um, the lemon peel.
Lemon peel and orange peel. A little bit orange marmalade on
the nose.
On the palate, it's so minerally and
(28:15):
fresh. Um, very
mellow. Tons of good golden
apple, A little bit of,
um, sweet lemon and orange. And
then it's but soft and slightly
salty. Medium long finish. Uh, but
it's not my favorite blanc to blancs because I'm
spoiled. Because I've had the shirt. I've had their vintage stuff.
>> Brent (28:37):
Yeah.
>> Harm (28:38):
Mori, what did you think on this one?
>> Maury (28:40):
You know, as much as I hate to admit it, Harm,
um, I think you're right all the way around.
For me, this was a bit of a citrus bomb. I found it
to be fairly, uh,
citrusy and a little
less, uh, a little more one
note than some of the other, uh, um,
(29:01):
offerings we've had. I found there was some nice minerality
there. Was definitely a hint of, uh, of brioche there.
I agree with you. On the nose with the floral. Ah, nature
the color again, super light finished,
medium. I mean, there's nothing wrong with it. It's. It's delicious. I would
definitely not pour it out. Uh, very well made.
And, uh, definitely, uh, you know, you could sit and
(29:21):
drink this all day and all night.
Uh, Justin.
>> Bob (29:25):
So on the nose, I found it was very
floral. Um, a little bit fishing.
I got scallions.
>> Harm (29:33):
I don't know what's going on.
>> Brent (29:35):
Wash your hands.
>> Bob (29:36):
Yeah. On the palette is like.
>> Harm (29:39):
I think he had sushi before he came here.
>> Bob (29:40):
Nah, I don't.
>> Brent (29:42):
I don't want to know what he's been doing.
>> Bob (29:45):
And the palette, it was like Lacroix lemon.
And the finish was lemony.
>> Harm (29:51):
It's not that. Lemme like Lacroix. Come on,
man. It's got that.
It's got a great citrus note.
>> Maury (29:58):
It's very citrusy.
>> Harm (29:59):
There's other. Like, those floral notes are really balancing it out. Bob,
what do you think?
>> Brent (30:03):
I think it's delicious. I think they did a very good job.
I m mean, in my note, I'm on the nose. I'm getting a lot of
flowers, mostly
like, white honeysuckle.
>> Harm (30:20):
There's a hint of pear there. Coming now.
>> Brent (30:22):
Now, there's definitely pear there. There's
pear.
Uh,
it's, uh, more of a. Like an overripe pear.
>> Harm (30:31):
Yeah.
>> Brent (30:31):
When they. Once it gets. Once they get soft and sticky, but it's.
>> Harm (30:34):
It's not as sweet. The acidity is coming out from
that citrus note.
>> Brent (30:38):
The minerality on this is really
m. It's really excellent.
I. I enjoy the minerality. The salinity comes
through. It's got a beautiful color on it.
>> Harm (30:50):
I want oysters again. I just think I'm craving
oysters today.
>> Brent (30:54):
Yeah, Oyster crackers, medium.
>> Harm (30:56):
There you go. M,
that should be your brand name.
>> Brent (31:00):
Yeah, Absolutely. Lovely.
>> Bob (31:01):
That would be prime rib incident. That's another story.
>> Brent (31:04):
Yeah, that's. Yeah, yeah.
Prime. Yeah, we'll. We'll tell you all about that.
>> Maury (31:10):
Yeah.
>> Harm (31:11):
But, uh, yeah, that's an off the air story, Right?
>> Brent (31:14):
Absolutely. Wonderful, Wonderful champagne.
So we're going to be giving the Parrishoue blanc de
blanc a well, dessert. Three sips.
>> Harm (31:23):
Interesting.
>> Brent (31:25):
That takes us to our next. We're going to have Maury tell us about that one.
>> Maury (31:28):
Thank you, Bob. Uh, the next wine will be the Perrier Jouer
Grand Brute Vintage
12.5% ABV. It is 20%
Chardonnay, 40% Pinot Noir, and
40% Pinot Meniere. The
dosage is 8 to 10 grams per liter, and
it contains up to 15% of Reserve
wines. Now of note here, as with the previous wine,
(31:51):
this is aged for three years on the leaves. We didn't hear
anything from Scharffenberger about how long they leave their
wines.
>> Brent (31:57):
No, they did say two years.
>> Maury (31:59):
Do they?
>> Brent (31:59):
Yeah.
>> Maury (32:00):
Okay.
>> Harm (32:00):
The reserve wines tend to be 10 years. Right. For
seven, something like that.
>> Maury (32:04):
I don't really know if there's a set number. But nonetheless,
aging on the leaves is what's going to give that brioche,
that yeast, that bready kind of nature to the, uh, to the
wines. Anyway, this wine has a beautiful
silvery gold, very, uh,
light color in the glass. It's got
beautiful, uh, aromas. And we'll be back.
>> Brent (32:25):
Hey. And we're back, and we were discussing.
>> Harm (32:28):
Some lovely Pare Jouet,
Juette, Moet,
Chandon, Perrier. Jouette. You've got an umlaut over the E. You pronounced
the T. I was told by snotty French people they
know French.
>> Brent (32:41):
People or they were from white Quebec.
>> Harm (32:43):
No, these were French people from France.
>> Brent (32:45):
Okay.
>> Harm (32:45):
They're not champagne representatives.
>> Brent (32:46):
Yeah. So they're not eating poutine.
>> Harm (32:48):
So who's the, uh, who came up with that cheese? Eating
surrender monkeys?
>> Brent (32:53):
Don't look at me. Yeah, don't look at me.
>> Harm (32:55):
It was a cheesy surrender monkey.
>> Brent (32:57):
Yeah.
>> Maury (32:57):
Okay. As we were saying, on the nose,
some delicate floral aromas. There's definitely some fresh fruit
and hints of buttery brioche and vanilla. And
again, uh, my philosophy is that that's coming from the
three years aging on the leaves, on, uh, the palate.
It's crisp, it's light. There's definitely a,
ah, freshness and a
(33:18):
crisp acidity. It's got a medium
to long finish.
Um, I found
this wine to be a really nice step up from the previous wine. There was
nothing.
>> Harm (33:29):
Which is surprising because usually the Blanc de Blanc is something I prefer
more.
>> Maury (33:32):
I agree with you. I said that earlier.
Um, the Blanc de Blanc is usually a step up, but in this
particular case, today at this table, the
Grand Brut just hits my palate a little nicer than the Blanc
de Blanc. Harm, you want to elaborate on that?
>> Harm (33:46):
There's nothing to elaborate. You said it right. We've got three more
wines after this.
>> Maury (33:50):
I'll keep it short.
>> Harm (33:51):
Delicate, um, floral aromas. The brioche is there.
Um, it's just. It's just more generous.
It's more. It's more. It's got a longer finish.
Much longer finish than the Blanc de Blanc, which is crazy.
And it's, it's just a better balanced wine. I really
enjoyed this one.
>> Maury (34:08):
And that just goes to show you got a taste.
>> Harm (34:10):
It's less expensive than the Blanca Blanc. It's really
wonderful, Justin.
>> Bob (34:14):
So right off the that
I got some weird notes. Well, I
expected that iron magnet shavings, light
iodine and fresh biscuits. But that all
faded off.
>> Brent (34:26):
At least the fish went away.
>> Bob (34:28):
The fish went away.
>> Maury (34:29):
It's coming back. Don't worry.
>> Bob (34:32):
It all faded off and now it's just, you know, light
floral.
>> Harm (34:35):
I'm gonna take my wife to get some oysters now.
Since I leave here, I'm out of here. Where 10 fish
shuck and dive.
>> Maury (34:44):
I do like shuck and dive. I haven't been there in eons.
>> Brent (34:47):
Two blocks down the street.
>> Maury (34:48):
Yeah.
>> Harm (34:48):
Ah, but shuck and dive. The oysters are so good. Go on,
Justin.
>> Bob (34:52):
So, you know, then, then it just became like normal after a
half hour in the glass. So
pour it cold, but leave it alone for half hour.
You're gonna get some weird notes.
Reminds me of, you know, third grade again.
>> Brent (35:08):
All right, well, we are going to give the Perry a grom
Brute a well deserved four
sips.
>> Harm (35:15):
Yeah, it's surprising. It was just really out.
>> Maury (35:18):
Yeah.
>> Harm (35:18):
Ah, maybe the bottle is off. Maybe we have to.
Maybe Perry Jouette should send us another bottle of the Blanc to Blanc.
>> Brent (35:25):
Usually the Blanc to Blanc is my jam, but yeah, the Brute
definitely has it this time. So we're gonna outclassed it. Let's have
Justin tell us about our next one from Perrier Jouet.
>> Bob (35:34):
So we're going to talk about Jouette
Perrier, Jeff.
Non vintage. 12 and a half percent alcohol by
volume it's 25
Chardonnay, 50 Pinot
Noir, 25 Pinot
Monier. Dosage was 8
(35:54):
to 10 grams per liter and it's up to
15% reserve wines age for
three years on the lease. 10 to
15% Pinot Noir wine is added for
color. Color of this was salmon
pink.
>> Harm (36:09):
I got more berry than salmon. But you're, you're close
on the nose.
>> Bob (36:14):
It was like, uh, a bouquet of like
zesty fruits and just
a little bit of
pomegranate on the
palate. It was like a little party in
my mouth, you know. Finished
really nicely. Was like fruity. Kind
of reminded m me of a carbonated Capri sun.
>> Harm (36:37):
You know, I, I'm not gonna disagree with you on that
one. It's so fruity.
>> Bob (36:42):
Yeah.
>> Harm (36:43):
You know what, what's that, what's that, uh, fruit juicy.
What's that bouquet of those bouquets where they send you like
fruit on sticks? What's that called?
>> Maury (36:51):
Edible arrangements.
>> Harm (36:52):
Edible, yeah. The smell like that.
>> Maury (36:53):
Fruit, flowers.
>> Harm (36:54):
Yeah.
>> Bob (36:55):
The finish for me was all mid and back palette but it
was sweet and pleasant.
>> Maury (37:00):
I found the finish to be a little bit short. That was the only thing I
wanted more on the finish. It just sort of, to me it just sort of stopped.
>> Harm (37:05):
You just drink more then you buy the vintage
champagne, spend 400 bucks on it instead of.
>> Maury (37:11):
Well, I agreed. It hinted, I think
that these wines showed beautifully. But I'm hopeful that next
year uh, the folks at Perrier
Jouette will supply us with some of their vintage
selections to review. But I thought these for non
vintage champagnes and sparkling wines, again
the French or champagnes, uh, are fantastic and
showed extremely well. And I would agree with you harm the
(37:33):
vintage ones you pay a big upcharge. But you
will definitely get an improvement in quality.
But it's a uh, lot more
dollar to get that raisin quality.
>> Harm (37:44):
It's not. But there's a thing. They have vintage
champagne and they have tete de couve. Tech de
cuvee is their higher end.
>> Brent (37:51):
That's when the money goes crazy.
>> Harm (37:53):
That's where the money goes crazy. You can buy vintage
like Veuve, uh, Clicquot for um,
you know, 100 bucks. Whereas the grande dame will be
two to three.
>> Brent (38:03):
You can buy vintage Perry Auet for a certain
price but you know the flower bottle costs you more money.
>> Harm (38:09):
Yeah, it, the hand painted flower
bottle.
>> Brent (38:12):
Is always going to be more expensive. And that's just, that's
just how it is. Deal with it.
>> Harm (38:17):
Yeah, but they make less.
>> Brent (38:18):
But honestly they're non vintage is fantastic.
>> Maury (38:20):
But they're not. That's my point.
>> Harm (38:21):
Points.
>> Maury (38:22):
They're not vintage is value priced. You're getting a
lot of bang for your buck.
>> Harm (38:27):
This year is so much better than previous, uh, previous
releases.
>> Brent (38:31):
Right.
>> Maury (38:31):
But you have to pay a lot more to get a little step up in
quality when you go to tuve.
>> Bob (38:35):
But the flower bottle will give you the fishy notes on the next
show.
>> Harm (38:39):
It will not eat fishy notes. I have no idea what's wrong
with you today.
>> Brent (38:42):
Well, we're going to give the Perette uh,
blazon rose a well deserved four sips.
This is classified absolutely delicious,
guys. So this brings us to
our next champagne house.
So founded in 1760 by
Francois Delmonte Lanson is the fourth
oldest champagne house. In
(39:04):
1798 Francois was succeeded by his son
Nicholas Louis, who then partnered with Jean
Baptiste Lanson, who began. Who gave the house
Lancelot name. On December 4,
1900, Maison Lanson received the royal
warrant from the Queen Victoria.
So, you know, it's got to be pretty good because if there's
anyone who loves champagne, it's definitely the
(39:26):
Vicky. Um, the British.
>> Harm (39:30):
No, Vicky, who. Who ruled India.
Champagne and rubies and diamonds.
>> Brent (39:37):
So, uh, Lancelot also supplies champagne
to the royal courts of Sweden and Spain. Um,
Maison Wynson has been the official champagne and, um,
partner of Wimbledon in 2001 and
forward, serving over 150,000
glasses of lunch on champagne each year at the
championships. The house remained family
owned up until 1980 and has been owned by the Lancelin
(39:59):
BCC Group since 2006.
Urve Danton, the current cellar master,
joined the house in 2013.
>> Harm (40:08):
Every time I see the name Irving, I think Irv Villa shows
the plane,
boss. The plane.
>> Brent (40:16):
I'll say, man. So what we have here is the
ones on Le Green Bio Organic. This is a non
vintage, 12.5% ABV
46 Pinot Noir,
36% Chardonnay, uh, and
18% Pinot Meunier.
Age four years. The dosage is six grams per
liter. No malolactic fermentation. This
(40:37):
is the first Champagne to carry the organic
certification that allows it to state made
where the organic grapes on the label in the usa.
The Lagrange Bio Organic is exclusively made
from grapes from the Malmaison Estate, a 16
hectare pilot vineyard.
Pilot.
>> Maury (40:55):
Hm.
>> Harm (40:55):
Not plot the plot. Not pilot.
>> Brent (40:57):
That's what I said. Pilot.
>> Harm (40:58):
Yeah, it's a 16 hectare plot. Oh, Pilot
Vineyard, yeah.
>> Brent (41:01):
Pilot Vineyard, yeah.
>> Bob (41:03):
16 hectare pilots barely fit in the plane.
>> Brent (41:05):
Situated in the heart of the Valley de Menar. We've
been drinking the Valley Mon. So, uh, it
constitutes one of the largest biodynamically
farmed estates in Champagne and demonstrates
Maison Lanson's commitment to
sustainable viticulture. So
it's got a beautiful color to it. Just
like a straw golden
(41:27):
color to it.
>> Harm (41:30):
The nose M.
Wow.
>> Brent (41:36):
It's really come forward since it's warmed up.
Um, on the nose,
the black currants are leaping
forward. Um,
definitely the pears are there. There's a
citrus. There's like a bitter orange
and a lemon
(41:57):
and then really nice minerality to it.
And on the palate.
On the palate, the
minerality definitely jumps forward.
There's a nice salinity, uh, to it.
(42:17):
There's definitely a citrus, um, a
Myers lemon. The
salinity comes forward again
a little Bit of a tropical fruit note underneath the
salinity.
>> Harm (42:29):
I was wondering when you're gonna mention that tropical fruit, because I got a lot of it.
>> Brent (42:32):
Yeah, it didn't come forward when we first opened it because it was
blistering cold. But now that it's warmed up, by.
>> Harm (42:38):
The time I got to it, I was. I was taking my time. So I
got it earlier on.
>> Brent (42:42):
M. Yeah, there's
definitely a tropical fruit there. What do you think, Harm?
>> Harm (42:47):
That tropical fruit is lychee, my friend. Lychee and mango.
>> Brent (42:50):
So I think you're dead on with that.
>> Maury (42:52):
It's definitely, uh, lychee.
>> Harm (42:53):
It's beautiful. Black current like you said. But I didn't get the black current
earlier on. But no, it's colder now.
Lychee and I got toast and pear
notes, lots of pear, a little bit of peach. And
the minerality you kept coming back to, I agree with.
And I get. Especially when it's colder, but
now even still there. Toasted cumin.
(43:14):
Lightly toasted cumin. Like, I remember the.
I know my mom, you know, when she makes the hurom garam masala at
home, she'll toast the spices. This is toasted cumin.
And, um, a little bit of, like, star
anise.
>> Brent (43:27):
He's not far off on that.
>> Maury (43:28):
Yeah, toasted.
>> Harm (43:29):
Ah, cumin. Toasted star anise.
>> Brent (43:31):
Um, it's not overwhelming, but it's definitely an
underturn.
>> Harm (43:35):
Salt the spices.
Um, it's got a long finish, which we've been
missing in the earlier wines. This is
beautiful. Absolutely gorgeous.
>> Bob (43:46):
Justin on the nose. I got smoked, um,
Wheaties.
>> Harm (43:51):
Okay. I don't know what that is.
>> Brent (43:53):
Yeah, I don't know either.
>> Bob (43:54):
It's a wheat based cereal.
>> Harm (43:55):
I know what Wheaties are. What are smoked Wheaties?
>> Bob (43:58):
Put it on the smoker. Half hour. I
did.
>> Harm (44:02):
You're such a weirdo.
>> Bob (44:03):
You smoke everything just for the hell of it. See what happens?
>> Harm (44:06):
I think you've been smoking something else.
>> Brent (44:07):
Yeah.
>> Bob (44:07):
And then, uh, on the palate, I got, like,
fruit and, uh, Cream of Wheat.
>> Brent (44:12):
Different cereal.
>> Harm (44:13):
You know, I don't get the Cream of Wheat. No, but I kind of see where
you're solid.
>> Bob (44:16):
Kind of goes to the finish.
>> Harm (44:18):
Oh, yeah, there's something there.
>> Bob (44:21):
Orange, uh, zest after the Cream of Wheat
note.
>> Harm (44:25):
Okay.
>> Bob (44:25):
I enjoyed it very, very much.
>> Brent (44:27):
What'd you think, Marty?
>> Maury (44:29):
I'd like to say that to me, this is the wine that was the most
transforming throughout the morning, uh,
when this wine was straight out of the bottle, I really was.
It was closed.
>> Brent (44:39):
It was weird.
>> Maury (44:40):
It was very cold. It was very one nose.
>> Brent (44:42):
Uh, green.
>> Maury (44:43):
It was green.
>> Harm (44:44):
Yeah.
>> Brent (44:44):
It was just once it warmed up.
Wow.
>> Maury (44:48):
Not really very pleasant. So I would say do
not drink this wine too cold. Do not rush it.
Be patient and you'll be rewarded with really
interesting stuff. So while I initially gave it a very
low rating and it came up, I think as we've been
tasting this.
>> Harm (45:02):
Wine, this was the most divisive wine. Some people
gave very high ratings and Mari gave a very low rating.
I was kind of in the middle, but it's come up.
>> Brent (45:10):
Well, we. I got to try this in New
York at the wine, uh, spectators big
event and, and I was very interested in it and it
was not blistering cold like when we first opened it.
So this one has absolutely
changed. So we're going to give the Lanson
Wagreen Bio Organic a well
deserved four sips.
>> Maury (45:33):
That's classified.
>> Brent (45:34):
So let's have Harm tell us about our last one.
>> Harm (45:37):
Okay, thanks, Bob. I'll be quick. We're running out of time. I
think so. Lanson Le Vintage
2012. 12.5%
ABV 52 Pinot Noir 48
Chardonnay. 10 years of aging. The dosage is 7
grams per liter. It's a brute. Exclusively made from grand
and Premier Cruise. Uh,
Versane. I Boozy.
(45:59):
I can't pronounce that next one. Meryla Surai.
>> Brent (46:02):
Yeah, my friend sucks. I'm sorry.
>> Maury (46:05):
Please forgive us.
>> Harm (46:07):
Crema La Mencile Surrogate.
That's where Ceylon is made. Yeah. That's good
stuff. Trappeo. Uh, I never heard of
Tropeo Yellow. Uh, color.
Uh, it's got. It had some nice bubbles. Not like some of these.
These are um. The bubbles have gone away by now. But
this is that spice I got on the previous
(46:27):
one is all there. Candied fruit, almond
notes.
Those toasted spices on the nose
and on the palate. This is the most
distinctive one of the night.
Beautiful texture, great
acidity. This guts. I don't. They say. I don't think
they say anything about, um. They don't say anything
(46:49):
about um, uh. What uh, do you
call malolactic fermentation. But this got 10 years of
aging. So there's a creamy texture from the
oak and it's just, it's just a
beautiful, well integrated wine with full of brioche and
fruit and toasted
spice. I get those. All those spices coming out.
Tell me, what weirdness did you taste, Justin?
>> Bob (47:12):
So I got dried fruits on the nose and those
little shrimp in the fried rice, the
dried ones and the palette Was
intense, clean, fruity. I got
blueberries in the beginning. Those faded off.
Um, and the finish was like
Cream of Wheat with, like,
(47:33):
lemon preserves.
>> Harm (47:35):
We got, ah, a lot of Cream of Wheat today. Maury.
>> Maury (47:37):
Well, he's still thinking about breakfast.
>> Brent (47:39):
Yeah.
>> Maury (47:39):
Um, I love this wine. I thought it was, uh, my
favorite of the morning. Uh, very
nicely done. It had a little bit more color, I would say. The last one,
I was almost colorless. This one had a nice little hint of
gold. I, uh, agree with everything you've said
about, uh, the, uh, palette. I love the hints
of almonds on the nose,
(47:59):
the apricots. And I was referring
to Harm, not you.
>> Harm (48:04):
But thank you for taking credit.
>> Maury (48:09):
I love the mouthfeel. I love the palate. It's got some nice
viscosity. It's got a long finish. To me, this is
everything. I want a champagne. I love vintage champagne.
I love the fact that it's been aged 10 years on the Lees. It
just gives a dimensionality that I just really enjoy.
>> Brent (48:24):
It gives it that backbone that you don't get with
most other champagne. That's the thing.
And Lanson has always been a favorite house of mine.
I don't know why, but it was one that always sort of sang to
me. This one is absolutely delicious.
And we're going to give the LANSON Lay, vintage
2012, a well deserved five, six.
(48:44):
Oh, my goodness.
>> Harm (48:46):
That went up from our original. Our original rating
wasn't this good as it warmed up.
>> Maury (48:51):
Once it warmed up, both the Lansons came up. So again,
temperature and time is the
mantra.
>> Brent (48:57):
And again we try them blistering cold because
that's how most people do it.
>> Harm (49:02):
So I hate spinning.
>> Maury (49:03):
We can allow, allow them to warm up. We can't cool them down in the
middle.
>> Brent (49:07):
Yeah, we've got all afternoon, so it is
what it is. But, uh, in
any event. So,
uh, thanks for joining us. Thank you,
Justin.
>> Bob (49:19):
Thank you so much. Pleasure to be here.
>> Brent (49:21):
Thank you, Maury.
>> Maury (49:22):
Thank you, Bob. Another bubbly day in the basement. Can't complain.
Thank you.
>> Brent (49:26):
And thank you, Harm.
>> Harm (49:27):
You know, I would thank you, Bob, but I've got a big,
uh, bill coming for I take my wife to dinner
tonight. Thanks for putting oysters in my
head. Was it you or Justin with the fish?
I think you know what the fish. But the champagne.
I want some oysters.
>> Brent (49:42):
Yeah, yeah. It was the sparkling wine, please.
Uh, delicious.
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(50:43):
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sipping.
>> Harm (50:59):
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Boys will see your all
next time.
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