March 5, 2025 • 42 mins
It must be the glass
@cloudybay @mersoleilwines @darioushwinery #wine #glassware #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Made Man Maury, Made Man Bob
SIPS – On this episode we discuss wine, but it’s really about the glass. Each wine is tasted using varietal-specific Riedel glasses, highlighting the significant impact glassware has on flavor and aroma.
Join us as we uncover the nuances of these wines, share our tasting notes, and provide our signature SIPs ratings. From the crisp notes of the Sauvignon Blanc to the rich complexity of the Cabernet, this episode is packed with insights and laughter. Whether you're a wine novice or a seasoned connoisseur, you won't want to miss this enlightening discussion! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
Cloudy Bay 2023 New Zealand Sauvignon Blanc 3 SIPS
Mer Soleil 2020 Reserve Chardonnay 3 SIPS
Cloudy Bay 2021 New Zealand Pinot Noir 4 SIPS
Darioush Cabernet Sauvignon 2021 25th Anniversary Release 5 SIPS
info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
COURTESY OF: AudioSparx
TITLE: Back Roads
PERFORMED BY: Woods & Whitehead
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Producer: Made Man Bob
Wine Tasting, Riedel Glasses, Cloudy Bay, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Wine Varietals, Tasting Notes, Glassware Impact, Wine Appreciation, Distilled Spirits, Coffee And Tea, Wine Ratings, Sustainable Wine Practices, Marlborough Wines, Wine Glass Shapes, Wine Tasting Kits, Wine Reviews, Wine And Food Pairing
Riedel
https://www.riedel.com
Cloudy Bay
https://www.cloudybay.co.nz
Dariush Estate Winery
https://www.dariush.com
Marlborough
https://www.marlboroughwine.com
Santa Lucia Highlands
https://www.santaluciahighlands.com
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:18):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smokin host, the good old
boys.
(00:47):
And now it's sipping
time.
>> Brent (00:53):
Hey, welcome to this quick shot episode
where everything good in life is worth discussing. As always, we
are the best thing on at 2:00am um, yes, we are.
>> Harm (01:01):
Not really. I watched Wrath of Con Night on my Apple
tv. Oh, that was the best.
>> Maury (01:07):
That wasn't live. You were streaming.
>> Harm (01:09):
So we're not live. Are we live? What's on somebody's
radios?
>> Brent (01:13):
We are reach Corinthian.
>> Maury (01:15):
That's right.
>> Harm (01:16):
We're.
>> Brent (01:16):
We're.
>> Harm (01:17):
We're pre taped.
>> Brent (01:19):
Cordova.
>> Harm (01:20):
Cordova. Yeah.
>> Brent (01:22):
The coolest dude ever. Honestly.
>> Maury (01:24):
Really?
>> Brent (01:25):
I mean, honestly, just.
>> Harm (01:26):
You have a soundboard there? I could. I could have asked. You could have gave me
a con. Right. You know, geez.
>> Brent (01:32):
Oh, I've got Corinthian leather buried in his computer somewhere. I'll
dig it up. Give me. Give me a couple of minutes.
>> Harm (01:37):
Don't worry about that.
>> Brent (01:38):
Well, this is Made Man Bob. And joining me today is Made
Man Maury.
>> Maury (01:42):
Good morning, Bob. It's a pleasure to be here. I'm excited
for this special episode and.
>> Brent (01:47):
Good old boy arm.
>> Harm (01:48):
Thanks, Bob. I really enjoy doing these wine shows. We should do
more of these.
>> Brent (01:52):
I'm trying. I'm trying because I
enjoy the wine shows just as much as we're doing.
>> Harm (01:57):
Once a week on the radio, though. What. What stops us from doing
more podcasts than being on?
>> Brent (02:01):
Oh, those guys that do the beer and the cigars and the food and
everything to get in our way. Dave and that whole crew.
>> Harm (02:06):
Yeah, it's like you guys want beer all the time.
Oh, my God.
>> Brent (02:10):
What are you gonna do?
>> Harm (02:11):
And they're burping sound effects. I can't deal with that.
>> Maury (02:13):
Yeah, well, I don't like the burps.
>> Harm (02:17):
A good burp is nice. That's fine. I have no problem with it.
>> Maury (02:20):
No, but it's. I find it. I'd rather enjoy my own burp than
listen to their burps.
>> Brent (02:24):
A good scratch is better than any burp, so.
>> Maury (02:27):
Correct.
>> Brent (02:28):
Well, uh, this is going to be a very different,
uh, quick shot episode. So this is a sips episode.
And our sip episodes are all about wine, distilled
spirits, coffee, tea, anything that you can sip.
Um, and here are the wines that we're going to be talking about.
So we're going to be doing the Cloudy Bay,
um, 2023 New Zealand Sauvignon.
(02:49):
Blanc. We're doing the Marsalil
2020 Reserve Chardonnay,
the Cloudy Bay 2021 New
Zealand Pinot Noir,
and the Dariush Cabernet Sauvignon
2021, 25th anniversary
release. But this is different
because we are also doing this with
(03:11):
very specific glassware designed for each
varietal of wine. So when we
do our wine episodes,
um, we do them
with a very specific set of Riedel
crystal wine glasses.
>> Maury (03:27):
Standard.
>> Harm (03:29):
They're called the Overture series red. They're used in restaurants.
They're small, they're sturdy,
they're beautiful for.
>> Brent (03:36):
Use, but they're well made, they're nice thin
rim, good crystal
quality glasses. And that's what we
use. That's our standard glass. But Riedel makes
glasses for different styles of wine.
So we're going to be be tasting, discussing our
wines using a generic
glass, a water glass or a, A
(03:58):
rocks glass or whatever. Um, and then we're going
to be.
>> Harm (04:01):
I asked for red solo cups, but we couldn't come through.
>> Brent (04:04):
I'm sorry, I'm only so hillbilly.
>> Harm (04:06):
So he tries.
>> Brent (04:07):
And then we're going to be using the glasses because
they have specific wine glasses that Rideau makes for each
specific wine. A one for a cab, one for a Pinot.
>> Harm (04:16):
Varietal specific stemware.
>> Brent (04:18):
So Redel was founded back in
1756 and began
pioneering great varietal specific
stemware in 1958. So the
company is owned and operated by Georg J.
Riedel. He is the 10th generation, and
Maximilian Riddell, who is the 11th generation of
the family. Um, they've done a lot
(04:39):
of research on the impact of the size and the
shape of the glass across all of the different
types of grapes, as well as spirits,
whiskeys, cognacs, all kinds.
>> Harm (04:50):
They have an amazing Coca Cola glass. I cannot
tell you how amazing.
>> Brent (04:54):
I have one.
>> Maury (04:55):
I don't know if they still make that, but everybody really. I have one.
>> Brent (04:57):
I have one. I just don't have any Coke in the house. So I was gonna pull it out, but I don't have
any Coke in the house.
>> Harm (05:02):
I got a guy.
>> Brent (05:03):
Yeah, I've got wrong
kind. Um, yeah, it's. The Coke glass
is mind blowing how good it is. I mean, you put
it into like a red Solo cup and it tastes like Coke. And you put it into their
Coke glass and it blows your mind.
>> Harm (05:16):
Yeah, you taste the vanilla, the lime, lime, this clove. Everything's
fantastic.
>> Brent (05:19):
Well, the story I was told by the guy from there was, uh,
they. They used it at A board meeting for Coca Cola in
Atlanta, and a couple of the guys on the board freaked out because they
were worried people could figure out the formula.
So. So they've. They've spent a
lot of time researching various shapes and
sizes of wine glasses for different
(05:39):
varietals of wine and making very
specific stemware for each particular
type of beverage. So we're going to be
using. They were kind enough to send us the
Riedel Veloce tasting kits. He's got four glasses,
one each for Cabernet Pinot Noir, Sauvignon Blanc and
Chardonnay. And we're going to see what difference it makes.
>> Harm (05:59):
We're going to make two different Veloce tasting kits. The other one has
the, uh. The other kit that we did not
get today is the Syrah, the Champagne glace,
the Riesling, and the rose glass.
>> Brent (06:09):
Yeah, this is the more common one. So. But we're going to
be, um, tasting and discussing and giving SIPs
ratings on these individual wines using their specific
glasses, which are made to highlight the
quality of those wines. And then we'll go back and try
it in a water glass or a red cup or whatever and see
how different that wine tastes, which I think is going to
(06:29):
be really kind of interesting.
So again, you know, we, we use
their, their generic wine glasses on all of our
shows, but these are actually specific to the particular wines we're
doing. So.
>> Maury (06:42):
And we are not using their generic glasses today.
We're just using Ord Non
glass as our quote unquote, dummy
glasses.
>> Harm (06:50):
Basic. I've got in front of me four different water goblets.
>> Brent (06:53):
Exactly. So. So we're going to be
tasting and discussing these wines with these glasses, and
we're going to be using our sips ratings and our signature
sounds. So one
sip.
>> Maury (07:05):
Give me a glass of water to wash out my mouth.
>> Harm (07:14):
Two sips.
>> Brent (07:15):
We still messed up. It should have been. He should have done that.
>> Maury (07:17):
Yeah, we should.
>> Brent (07:18):
Okay, I know.
>> Harm (07:21):
All right, two sips. Nice. But what else do you
have? Well, isn't that nice?
>> Brent (07:27):
Three sips. Interesting. What was this
again?
>> Maury (07:31):
Interesting. Four
sips. Let's keep this a secret to ourselves.
Pour me another.
>> Brent (07:38):
That's his sexy time voice. It doesn't work.
>> Harm (07:41):
Really creepy.
>> Brent (07:41):
Yeah, I know.
>> Harm (07:42):
Really creepy.
>> Brent (07:43):
Beyond creepy.
>> Harm (07:44):
Five sips. Oh, my.
I was unaware anything could be this good. Sounds
like Bo now, see, I tried to out creep
himself.
>> Brent (07:53):
You sound like boss Hog when you say that.
>> Harm (07:55):
Uh, uh, I upset myself with that one.
>> Brent (07:58):
I think you should. So. All right. So,
Harm, tell us a Little bit about Cloudy, babe.
>> Harm (08:03):
Thanks, Bob. In 1983, David
Honan tasted his first Marlboro Sauvignon Blanc.
Captivated by its intensity, he began a journey to bottle the
essence of Marlborough and share it with the world.
Marlboro, by the way, is in New Zealand.
>> Brent (08:17):
Fantastic winery.
>> Harm (08:18):
Yes. He and the winemaker Kevin Judd launched
Cloudy Bay in 1985. Today, Cloudy Bay
forms 163 parcels of vines and works
with 65 grower blocks. The founding
member of Sustainable Wine Wine Growing New Zealand
in 1995, Cloudy Bay has consistently
pioneered deep green practices, including
regenerative agriculture, using solar and
(08:40):
hydroelectric systems, and reducing its carbon
footprint and upholding their social
responsibility. Our first wine, or
only our first wine from Carlee Bay today is the Cloudy Bay
2023 New Zealand Sau Blanc. 13.5%
ABV. So this is not the
Marlboro appellation or. Yeah, so this is
from other blocks as well? I guess so. Cloudy Bay
(09:02):
Sauvignon block vineyard sits across three sub regions in the heart of
Wairu Valley, uh, Rapara,
Renwick and Brancot Valley. Almost all the vines
live in this, uh, coarse, free draining
gravity soil, uh, off the old
river valley, gravelly.
It was this soil that David Honan identified as
(09:22):
ideal for the style Sauvignon Blanc. You wanted to make this soil
and the valley's climate come together in harmony, created perfect
conditions for growing Sauvignon Blanc grapes.
And it's a screw cap bottle, like they do in New, uh,
Zealand and Australia mostly. Unless you. Unless
the wines are very expensive, they won't use. Yeah.
>> Brent (09:39):
God bless the folks in Australia and New Zealand because
they're not afraid to put a good wine with a screw cap. Yeah,
screw caps don't go bad.
>> Harm (09:48):
That's right. I love the fact that they. I love screw caps,
they're called these days. Um, so
I'm using my Riedel Sauvignon Blanc
glass, which we're gonna put pictures up on the site.
Yeah, this, uh, is a very narrow,
what people would consider almost like a Champagne flute.
Um, kind of a tulip shape. It's tulip shape. Yeah,
(10:08):
exactly. And it's got an
intensely thin,
uh, stem to it. This is frighteningly. I'm.
Frightening. That's the word I was looking for. I'm afraid I'm gonna break this
glass. But it does a great job
concentrating the aroma.
>> Maury (10:22):
Very delicate.
>> Harm (10:23):
The color is straw, uh,
super pale straw, almost clear. The
nose is intense
with passion fruit. Fresh, uh, cut
grass, citrus gooseberry, little
grapefruit, yellow grapefruit and, uh, on the
palate,
(10:48):
the way the glass has
the wine enter your palate, it's right in the right spot
and gets all this beautiful tropical fruit.
Um, I mean, hints of pineapple. I'm getting guava. I'm
getting passion fruit. I'm getting lime. There's tons of
grapefruit on the finish. And then it's got a medium
long finish. It's just a perfect Marlboro
(11:09):
Sauvignon Blanc. How's the wine?
>> Maury (11:13):
You know, Harm, as much as I want to just
poke myself in the eye, I have to agree with
everything you said. I mean, you nailed
it. Uh, everything from soup to nuts, I think
you nailed it. And I think the glassware
really enhances every one of these things.
Um, we haven't really gone back
(11:33):
and talked about the. The dummy glass, quote, unquote,
but I.
>> Harm (11:37):
Think now you want to talk about it.
>> Maury (11:40):
Yeah.
>> Brent (11:40):
Taste it. Next to it.
>> Harm (11:41):
Right.
>> Maury (11:41):
It's unbelievable. It's very ordinary.
It's just everything amped up to 11
with the Riedel glass. But yet the
standard ordinary glass is just that. It's an
ordinary software.
>> Harm (11:54):
I can't smell the wine in this water goblet. I can't smell.
>> Maury (11:56):
Uh, it has virtually no nose.
>> Harm (11:59):
It's a hint of lime, maybe.
>> Brent (12:01):
Yeah. That's all I get out of it.
>> Maury (12:03):
Out of the water. Lime.
>> Brent (12:04):
It's like lime water.
>> Maury (12:06):
M. Right. And then you go to the Riedel.
>> Harm (12:08):
And it's like, wow, even the palate is watery
and gross.
>> Brent (12:12):
Yeah.
>> Harm (12:12):
Using the wrong glass is a huge deal.
>> Maury (12:15):
Yeah. So, uh, again, nicely made
wine. I thought that as far as New Zealand Sauv
Blancs go, this is a, uh, prototype against
which many are judged.
>> Harm (12:26):
I mean, they make higher end. This is their entry level. Cloudy
base. Marlboro Sab. Ah, Blanc.
>> Maury (12:30):
No, But I think that this is a beautiful benchmark. There's
nothing wrong with this wine. It is what it is. It stands
on its own as a New Zealand Sauv Blanc.
>> Harm (12:39):
Bob, what do you think?
>> Brent (12:42):
I think the. The difference is amazing.
Um, I mean, on its own, a fantastic
wine. Really, really well done.
The nose.
>> Harm (12:52):
I want to break your water goblets.
>> Brent (12:54):
The nose.
>> Harm (12:54):
Pour my wine back in the right gloves.
>> Brent (12:56):
Yeah. There's so much
going on in the nose, and when you compare
it to just the standard glass,
there's literally no nose in that glass.
>> Maury (13:07):
Come m on, Harm, say it. You're drinking out of the wrong glass.
You're a heathen.
>> Harm (13:12):
There's all sorts of heathens out there and people Always
use the wrong glass. You know, I hate when they go to a
fancy restaurant and they give you this huge goblet for the red
wine and it's not the right shape.
>> Maury (13:23):
It's.
>> Harm (13:24):
That's really. Well, we'll get that to our next.
Our next. Our next one. Our next class. But anyway.
Yeah, because of the movies in the
1940s, Americans
always use the wrong glasses. Yeah, there's no reason
for a, um, um, cognac, um,
snifter because all it does is concentrate the
alcohol. So get your shoe, your face in there, all you get is
(13:46):
burn your nose hairs. Use a proper tulip glass if
you want to taste. Or a Glencairn if you want to taste proper
cognac, you know, or the, or the
Riedel cognac glass, which is a tulip on a
delicate stem that has a flaring, uh,
flaring, uh, uh.
It makes a huge difference. You will taste things that you
(14:07):
would never get in the improper glass.
>> Brent (14:09):
Well, glassware makes such a difference.
>> Maury (14:11):
Well, I think that will be the take home. And I hate to cut to the punchline
because you'll stop listening. But at the risk of doing
that, um, invest in
good glassware before you buy your next
super fancy expensive bottle of whatever. Invest
in the proper glassware. It will pay you
dividends beyond what you'll ever
really know.
>> Brent (14:32):
I teach whiskey steward classes all
over the country, online and in
person. And that's one of the things that I go over with
them is proper glassware.
>> Harm (14:42):
Yeah, I do that in the store all the time.
>> Brent (14:43):
If you don't have proper glassware, you're, you're,
you are basically wasting money on the higher end
stuff. I mean, again, on this, I mean,
on the regular glass, there's literally no
nose on this.
On the radio glass. Honeydew
citrus,
(15:05):
lime, lemon, Myers lemon.
Just bright and beautiful on the
palate,
lemongrass, lime,
citrus.
>> Harm (15:19):
You're not getting that passion fruit.
>> Brent (15:20):
I got white passion fruit, white grapefruit. Just, it's
all there. And on the other glass.
>> Harm (15:27):
Lemon water.
>> Brent (15:29):
Lemon water? Yeah, lemon and lime water. I mean,
it's just, it's just, it completely washes out.
>> Harm (15:34):
It's not bad. It's just not good.
>> Brent (15:36):
No, it's just not good. And that just shows you this is an
excellent wine. So we're going to be giving the
Quadibe 2023 New Zealand Sauvignon
Blanc a well deserved three
sips.
>> Maury (15:48):
Interesting.
>> Harm (15:48):
I think it deserves higher, but I.
>> Brent (15:50):
Think it deserves higher too. But in that water
glass one, it.
>> Harm (15:55):
Didn'T show at all.
>> Brent (15:56):
Yeah, it just doesn't even taste like wine.
We'll, uh, be back.
>> Julianna (16:05):
Down this lover's
avenue
as slow as the willow
blows or as fast as the
whirlwind grows we glide
beneath the stars and cobalt.
>> Harm (16:23):
Blue.
>> Julianna (16:27):
Look to the left to the
right Keep your eyes on the road,
my darling Wondering if
we're only passing.
>> Maury (16:38):
Through.
>> Julianna (16:43):
Open roads and open
windows My hand is yours
forever sweet love Our eyes are
head on these back roads With a
view.
>> Brent (16:59):
So insanely thin
hey. And we're back, and we've been discussing
some very interesting wines along, uh, uh, with some
Riedel crystal specific
stemware. So we just finished talking about the,
uh, Quadibe New Zealand Sauvignon.
Um, and we are moving on to our
next wine. We have a Rideau
(17:22):
glass specifically made for
Chardonnay and then just a generic glass for
the Chardonnay. So we're going to move on to that
one and we're going to have Maury tell us about that
one.
>> Maury (17:34):
Thank you, Bob. Um, the next wine will be the Marsolet
2020 Reserve Chardonnay. Santa Lucia
Highlands. Fermentation and aging were in a mix
of old and new French oak for 11 months.
Malolactic fermentation on a portion of the wine
and the barrels were hand stirred to promote
a creamy texture. The wine comes in at
14.5% ABV, and it
(17:56):
retails in the range of approximately $20.
>> Harm (17:59):
You can get on sale for 15 or less.
>> Maury (18:01):
Yes. Uh, this is the reserve. Is that still
true? Um, Harmeet?
>> Harm (18:06):
Yeah.
>> Maury (18:06):
Okay. The, uh, Marsalille began 30
years ago with a drive from Napa Valley down
to the Santa Lucia Highlands in search of the best land
to plant Chardonnay. The first vineyards were planted
in 1988 on that land that previously
was dedicated to grow crops and cattle
grazing. Only about 20 miles from the
coast, the Santa Lucia Highlands has a drama
(18:29):
all its own, with morning fog, bright
sunshine, and howling gusts of afternoon
wind. Marsalil is led by Charlie
Wagner, Chuck Wagner's son. In addition
to the vines, they also grow Lisbon and
Meyer lemons on the property. And over time, an
unprecedented benefit emerged. Hints of its
delicate lemon blossoms began gracing the
(18:51):
Chardonnay, their scent and flavor carrying over
from the nearby orchard.
So this is a beautiful pale golden
yellow on the nose. It's got lemon
bars, honeydew, apricot, a
hint of oak, and a bit of apples.
The palette is round with some sharp acidity.
(19:11):
There's some citrus, there's melon, there's
honeydew there's a hint of earthiness and
a little bit of oakiness.
And the finish is pleasant. I would call it
medium finish. This is really a very nice
wine. I thought it was very nicely enhanced by the
glass. Uh, I'm gonna hold to my
(19:33):
comments in terms of, uh, comparing it, but
let's stick to the wine itself at the moment. Harm, what did you think of the
wine?
>> Harm (19:40):
I didn't love it as much as you did. Uh,
the lemon is there, the honeydew is there. But this is
funky muskiness coming out too. It's almost like
this one's a little bit reduced.
>> Brent (19:49):
Did you wash your hands?
>> Harm (19:51):
I did wash my hands.
>> Brent (19:52):
I'm not sure about that.
>> Harm (19:54):
Um, so there's like the little sulfur note coming
out. It's. It's a little bit
slightly reduced. Um, it's.
It's okay. The, the sharp
acidity is, is, is a little bit unbalanced for me.
That earthy note is weird.
>> Maury (20:12):
You're drinking it out of the ordinary glass or
the specific glass.
>> Harm (20:17):
Varietal specific class, by the way, which
in the old days, you, uh, go to a restaurant, this is what they'd serve
you. Cabernet in the big wide glass with the
open, open mouth. That's not the proper
glass for Cabernet. This is good for Chardonnay. You need that, you need
that air to get nice. The glass for the white wines. So out
of the white. The water goblet.
(20:41):
M.
It tasted a little bit better in the water goblet because the water goblet is
not accentuating the funk. I find that these glasses
are going to accentuate some flaws.
>> Maury (20:53):
Uh, if, if there are flaws.
>> Harm (20:56):
If there are flaws in your. If they're flaws in your wine, you'll taste them with
this. These wines accentuate the varietal
correct things. I would love to have this one. Do we have any
Chardonnay left from the previous show? I'll pour some of
that in there later while you guys discuss this last one.
Bob, what do you think?
>> Brent (21:11):
I mean, for me, I think it's a lovely
wine.
>> Harm (21:19):
Nice. Mhm.
>> Brent (21:19):
Acidity, citrus melon. A little bit
earthiness to it. But
in the plain glass and not the Riedel
glass.
>> Maury (21:29):
Very ordinary.
>> Brent (21:30):
Not just ordinary, but almost vegetal.
>> Maury (21:35):
Yeah. Well, you and I are in agreement that, that it
was, uh, less pleasant than the ordinary glass and
much more pleasant and enjoyable in the
varietal specific glass. Harm, on the other hand,
you know, felt that the varietal specific glass
accentuated the flaws. And he actually
Preferred the pedestrian glass because it just
(21:55):
tasted like generic wine. But, you know, we have a
heathen at every table, so once in a while that happens. I'm
spoiled.
>> Harm (22:01):
We have really great Chardonnays on this show and also in my
store, and I get a chance to taste some of the best wines.
And I know these guys know how to make Chardonnay.
I just don't like this one, you know,
so.
>> Maury (22:13):
Fair enough.
>> Brent (22:14):
Fair enough.
>> Harm (22:15):
And, uh, while you guys are drinking that, I just poured
some of the previous Chardonnay from our other show in here. The Frank family
stuff. Now that this put this in the Chardonnay
glass.
>> Brent (22:26):
Yeah, but it is night and day. The difference
between, oh, the glassware is stunning. The regular
glass and the other one, again, I mean, just
like, literally, it's barely a
one in the regular glass.
>> Harm (22:40):
Oh, I see. Bob Wright is Coca Cola glass. But there's no Coca
Cola here.
>> Brent (22:43):
Yeah, I don't have any Coke in the house.
>> Harm (22:45):
It's got that traditional feminine
shape, too.
>> Maury (22:50):
Oh, I've seen that glass. I forgot about that.
>> Harm (22:54):
Nice.
>> Brent (22:55):
So in any event. In any event,
we're going to be giving the, uh, Marisol 2020 Reserve
Chardonnay three sips under
protesting. You're just in, uh, a salty
mood.
>> Harm (23:07):
But it's not a one by any means.
>> Brent (23:09):
But again, huge difference.
Huge difference. Whether you like the wine or you didn't like the wine.
Everybody noticed a huge, huge spread
on the flavor and the nuts.
>> Maury (23:21):
But unfortunately, Riddell,
if I may make a slight criticism, has
miles to go in terms of educating not only
consumers, but restaurants. It
starts in the restaurant. How often do you go to a restaurant and you
have a correct glass for the wine or spirit
you're drinking?
>> Harm (23:38):
If you go to the really expensive stuff, they usually do
now.
>> Maury (23:41):
Yes, but they're few and far between. Even the really expensive
ones is not a guarantee, believe me.
>> Brent (23:45):
The guys at Rideau are constantly trying to get the restaurants to listen,
but it's like, you know, you're talking to a wall
sometimes.
>> Maury (23:52):
But the point is, on one given night in a restaurant, you
can influence hundreds of customers.
>> Brent (23:57):
Well, that's why they make these tasting kits. Because, I mean, you've
been to one of these classes, and so have I, where they go
to restaurants and bars and wine shops and they
do these glasses to tell you.
>> Harm (24:07):
But the glasses that we're using today, this. This series. What's
it called again?
>> Brent (24:11):
Veloce.
>> Maury (24:11):
It's called the Veloce series.
>> Harm (24:12):
Veloce series is for home use. This would never
survive In a restaurant. These are too delicate.
>> Brent (24:17):
No, I mean, it's like a 16th.
>> Harm (24:19):
They make restaurant series glasses as well, which I'm very happy
about because they're actually dishwasher
safe crystal.
>> Brent (24:26):
All right, Harm, what do you think about our, uh. Tell us about our next
one.
>> Harm (24:30):
Sure. So this next one is The Cloudy Bay
2021 New Zealand Pinot Noir, 13.5% ABV.
The grapes for this expression come from the north
facing slopes of Marlboro's southern valley region.
The fruit was gravity fed into open top fermenters with
5% whole cluster bunch inclusion
with 21 days of skin contact followed by
100% malolactic fermentation. The wines were
(24:52):
aged for 11 months in French oak, 30% of which was
new. Aren't almost all red wines 100%
mallow?
>> Maury (25:00):
Well, it's interesting that you mentioned that, Harm, because I wanted to ask
that question. I didn't think mallow applied to red wines at all.
>> Harm (25:06):
No, I'm gonna think almost all red wines are mal. They don't talk about it because
almost.
>> Maury (25:09):
Um, nobody talks about it. It's only a reference to
white.
>> Harm (25:12):
Well, because in white, it's optional. And you can, if you
want to keep a fresh wine without that buttery. You don't want to
change the malic acid. The malic acid gives you that green apple
flavors and those pear flavors into
lactic acid using lactobacillus. That's malolactic
fermentation. So why, if you want to change the
texture of your wine, you do batonage and you introduce
lactobacillus. And I believe
(25:34):
red wines, it's almost always done.
>> Maury (25:36):
That's the part I wasn't sure about. But nobody ever talks about
mallow with regard to reds.
>> Harm (25:42):
You'll. You'll see with the creamy texture,
there's different. There's different with some Pinot.
We had a Pinot Noir on a previous show where the texture was super creamy. You could tell
that was 100 mallow. Some may not go
100 or it also depends on the oak
regimen. So anyway, this Pinot
Noir has got a beautiful color. It's,
uh, it's not quite.
(26:04):
It's a beautiful garnish. A little bit over extracted for me. Again, this
is, I don't know, is it 100 Pinot Noir, we say.
They don't say 100% Pinot Noir, do they?
So there may be something else in here giving that beautiful color.
Um, it is a little darker than I like for most Pinot
Noirs. I like the More translucent. Um,
the nose is about warm spice, forest floor
(26:24):
and cherry. I got cherry.
Um, there's another berry. I'm not
sure.
>> Maury (26:32):
Predominantly cherry though.
>> Harm (26:33):
Cherry. There's beautiful
licorice, uh, and clove and
cinnamon and orange peel and
forest floor. And let me try the
palette.
M.
Cranberry.
>> Maury (26:54):
That's what the other he's done for doing that.
>> Harm (26:56):
I have to spit, dude. I've got work to do. Cherry,
cranberry. The tannins are just
silky, silky smooth. Very
good. Not too much grip, medium long finish.
I enjoyed it. Bob, what do you think?
>> Brent (27:11):
I think it's an excellent wine. I mean it's.
>> Harm (27:13):
And the creaminess comes back on that finish.
>> Brent (27:16):
There's the mallow, the cherries, the
berries on the nose.
It's kind of bright, it's kind of fruity on the nose,
but.
>> Harm (27:27):
It'S not too acidic.
>> Brent (27:30):
Not too acidic at all. It's got a nice mouthfeel to it.
It's got a good coat to the tongue. There's no holes in the
palate. I mean front, middle and back of the palate. There's a nice
coat, covers everything. Um, dark
cherries. That tartness. The cranberries is
definitely there. I definitely get that forest floor.
A little bit of herbal.
>> Harm (27:48):
Are you getting the orange peel or.
>> Brent (27:49):
No, not so much.
>> Maury (27:51):
Not so much. I'm getting.
>> Brent (27:53):
Honestly, I'm getting a little more lime, but. But there's, there's
a slight citrus there.
Um, but really, really well done.
I mean really well done. But let's go to
the water glass here.
>> Harm (28:06):
Maybe it's not, maybe it's not orange peel. It's another citrus
peel.
>> Brent (28:10):
Let's try it in the generic glass.
>> Harm (28:13):
Oh yeah.
>> Brent (28:15):
Mhm.
>> Harm (28:17):
No nose.
>> Brent (28:17):
In the generic glass. There's no nose.
>> Harm (28:21):
If you cover the top of the generic glass with your hand and then put your
nose in through like a little gap between your thumb and your forefinger,
you'll get the nose in the generic glass. Still, still
light.
>> Brent (28:30):
There's no nose on the palate. I can barely
taste the cherries. The cranberry note. The tartness
comes out but the fruitiness basically dies.
I mean that beautiful round
fruitiness, sweetness, that's all gone. Completely gone.
>> Harm (28:46):
It's not completely gone. It's there a little bit. You can find it.
>> Brent (28:48):
Well, you got different shaped glass I.
>> Maury (28:50):
Really found on a guy.
>> Harm (28:51):
Oh, he's eating.
>> Maury (28:53):
I got a lot of pucker on the
uh, on the dummy glass as compared
to the.
>> Brent (28:59):
Exactly. It's very tart.
>> Maury (29:01):
The correct glass was beautiful. The wine was delicious. I went
back to the standard water goblet.
>> Brent (29:06):
It's like drinking cran. Like cranberry cocktail.
>> Harm (29:09):
Even, uh, even the tannins hit
differently.
>> Maury (29:12):
Right.
>> Harm (29:12):
Which is amazing.
>> Maury (29:13):
How does this.
>> Harm (29:15):
I mean, even the tannins are hitting me wrong because
in the proper glass, the tannins are silky. Here's a little bit
jangly in the water glass.
>> Maury (29:23):
Yeah. Every time I do one of these, I'm
still incredibly amazed. I've done it dozens
of times, but it's still just dramatic
and amazing and amazing how many
people are still getting it wrong with the wrong glassware.
>> Harm (29:36):
Yeah, well, it applies to
whiskey, too.
>> Brent (29:40):
Yeah, it. It's same thing with whiskey. You have to have the proper
glassware. I've been forever.
>> Harm (29:45):
If you want to. If you really want to appreciate your whiskey and get the taste, you
do. The proper glassware. I like to do that at the store as
well. Here's a water glass. Here's a Glen Cairn.
It's a big difference.
>> Maury (29:54):
Yeah, yeah. I think in the past, people thought it was
a little pretentious. And so, yeah, uh, I can drink out of, you know,
a solar cup.
>> Harm (30:01):
I mean, a rock glass is fine. Rocks glass is great for
cocktails on the rocks.
>> Maury (30:05):
Right.
>> Harm (30:06):
Not for your whiskey neat.
>> Brent (30:06):
Yeah, correct. Yeah, there. There's a reason why you
use a proper glass. So we're
going to be giving The Cloudy Bay 2021 New Zealand
Pinot Noir a well
deserved four sips.
>> Maury (30:20):
That's classified.
>> Brent (30:24):
All right, so that takes us to our last
wine. And this is actually a reboot because we
did another show where we. Honestly, we ran out of
time, so we decided to.
For the Cabernet, for this experiment with the
Reno glass, we decided to swap
out the Cabernet that we had before and
swap in this magnificent
(30:47):
Dariush Cabernet Sauvignon.
>> Harm (30:49):
So, uh, we couldn't have gone wrong either way. I mean,
you picked.
>> Brent (30:53):
Yeah, the one that I picked was pretty damn good. So I will drink that with
dinner tonight.
>> Maury (30:57):
Oh, no, no, no. Not if I drink it first.
>> Brent (30:59):
So I paid for that one. That one I'm keeping.
>> Maury (31:01):
So, Dariush, better to bring it home since
you actually paid for something.
>> Brent (31:06):
Dariush and Shapar Khalidi, uh,
founded Dariush Estate Winery in Napa
Valley, um, back
in 1998. Since that time, they've accumulated
120 acres of estate winter vineyards
spanning Mount Veder, Oak Knoll, Coombesville
Avas, and have focused on Bordeaux and
Rhone varietals. The director of winemaking,
(31:29):
Hope Goldie, is A dariush veteran of 20
years, which darn. Which
never happens.
>> Maury (31:35):
Never.
>> Brent (31:36):
Everybody in the valley bounces around back and forth, left and
right. Um, Dariush focuses on the
visitor experience and employs 30 hospitality
hosts with WSET Level 2 and 3
certification, as well as multiple diploma level
sommeliers. I've got level two.
I don't even have level three. And I'm, you know, come on,
it's.
>> Harm (31:56):
Like W Set Level 3 is a tough one.
>> Brent (31:59):
And let me tell you, I've. I've been to the winery. You've been to the
winery. The guest experience there is
unparalleled. Beautiful winery.
Stunning visually. They. They treat you
like absolute gold. Um,
they have their own kitchens, uh, there, preparing all kinds
of amazing foods with the wines from their state
(32:20):
gardens.
>> Harm (32:20):
They could live there.
>> Brent (32:21):
All kinds of things. Yeah. It's fantastic.
So we're going to be tasting the Dariush Cabernet Sauvignon
2021, 25th anniversary release. It's
15.4% ABV. This
is released to honor the 25th anniversary
of Dariush. 78% Cabernet,
20% Merlot, 2% Petit Verdot from
(32:42):
the Dariush estate vineyards in Napa Valley, Mount Veeder
and Coombsville with contributions from the hillside
vineyards and Spring Mountain. It is hand harvested
descend and then fermented in stainless steel tanks
aged 21 months in 75%
new French oak barrels.
The barrel watts were racked twice per year for
(33:02):
clarity. So on the color, well,
let's use the redoubt.
Beautiful, inky, dark,
just opaque.
That. I mean,
absolutely marvelous. On the
(33:23):
nose. Huge black
cherries, dark berries,
a little bit of cigar box. And cedar.
It's like your grandmother's cedar chest in the basement.
On the palate. Hold on.
(33:45):
The tannins are huge, but
not they. They don't hit you over the head. They're not
rough. They're beautiful. They're thick.
It's like chewing on a steak. There's
blackberries in there, dark
flowers, violets,
blackberries,
(34:06):
boysenberries.
>> Harm (34:06):
M. You know, I
have boys and berries forever.
>> Brent (34:10):
A little bit of dark chocolate.
>> Maury (34:11):
Dark cocoa berry farm in
California.
>> Brent (34:17):
So beautiful. I mean,
just absolutely
fantastic wine.
>> Maury (34:23):
Now, uh, this wine was delicious when we reviewed it
once before, but in.
>> Harm (34:28):
This glass, it's even better.
>> Maury (34:30):
It is mine.
>> Harm (34:30):
You're using redo glasses.
>> Maury (34:31):
Both times we were using
Redel.
>> Brent (34:35):
You know, the.
>> Harm (34:36):
The regular, generic, the generic glass, which.
>> Brent (34:38):
Which are fantastic glass, but this one is specific for this
wine. And wow, what a
difference. Hold on, let me.
Let me get My rocks glass that has a small
pour of this. And let's try what it
is in just any glass.
>> Harm (34:57):
I hate seeing even drink from that. Not
wine.
>> Maury (35:01):
But, you know, I used to say.
>> Brent (35:03):
There'S no nose, there's almost no
palate. There is.
The cherries are gone. I still
taste the cedar, but the cherries, the fruitiness is gone.
And now I'm pouring it into the
Redel glass.
>> Harm (35:19):
What were you saying?
>> Maury (35:20):
This is just, I was gonna say, you know, once upon a time,
I used to say in my sort of anti
snob approach of I could drink good stuff
out of anything. And I think that's
not true. It's really not true.
>> Brent (35:33):
No.
>> Maury (35:34):
Once upon a time, you want to.
>> Harm (35:35):
Be a man of the people. Do you want red solo cup, sir?
>> Maury (35:38):
No, but this is, this is I o. It's
shocking.
>> Brent (35:41):
Do you necessarily need a
complete set of glasses for every wine
drink?
>> Maury (35:47):
No, but a good quality glass goes a long way.
>> Brent (35:50):
The Overture series that we use for the regular wine
shows shows very well.
>> Maury (35:55):
I was just about to interject. So you just talked about how
poor the water glass was. Now, I actually
had the privilege of using a standard
wine show overture glass that we used to
taste most of our wines with, as my quote unquote,
dummy glass. And I would say it's between.
It's not as beautiful and gorgeous as
the varietal specific glass, but it's far
(36:17):
improved over what you described from the water raw or
rocks glass. So again, a good
quality standard glassware will serve you well
across the board.
>> Brent (36:26):
And we use those for a very specific reason,
because every wine we taste goes in those glasses. So
it gives us sort of a base basis. Might it be better in a
particular. Yes, it might.
>> Maury (36:37):
But we're also consistent.
>> Brent (36:38):
It's consistent from tasting to tasting, from show to show
to show. So I mean, we do that on purpose. They're excellent glasses.
But these are, you know, those are.
>> Harm (36:47):
The glasses we use for tastings in the store.
>> Maury (36:49):
And we buy those glasses. We are not sponsored by
Riddell. We buy those glasses because they intend.
>> Brent (36:54):
We wouldn't mind being sponsored by Redel.
>> Harm (36:57):
I, I, I'm always, always having to replace those
glasses because people walk out of the store, they
develop feet, uh, there's nothing. I hate
them.
>> Brent (37:07):
Then getting a cheap wine glass where it's got a really
thick rim that sits up against your lip and your teeth, you
know where. And I understand why they have it because they're putting it into
a commercial dishwasher. I mean, it makes it, I get
it. But when you get thick, thick glass with
a thick, thick rim and it's really heavy, it just. It ruins
the experience.
>> Maury (37:25):
Now.
>> Harm (37:25):
Now you're signing with the snob. He doesn't want to be, but I understand. I
totally agree. I'm drinking out of a water goblet. This is absolutely gorgeous. I
love your water goblets here, Bob. Yeah, but they
don't smell. The wine doesn't smell anything like it should.
>> Maury (37:37):
But I. I think even though.
>> Harm (37:38):
But this wine is so fragrant, I am actually getting a nose out of
it. Unlike the other ones.
>> Maury (37:42):
I think the moral of the story is, unlike that beautiful piece of
steak that will taste just as good on a paper plate as
it will on fine china, your glassware
really matters. And at
the very minimum, if you can't get varietal
specific, get a good quality glass,
like one of the Rideau glasses.
>> Harm (38:00):
They're great. I mean, right? R makes generic red and
white glasses. They're champagne glasses. And
don't drink champagne out of a fluke.
>> Brent (38:07):
There are other companies that make excellent wine glasses
as well. I mean, we're not, you know, I mean, they're. They're.
>> Harm (38:13):
We're not married to R. They don't sponsor us. They could, you
know, if you go.
>> Brent (38:16):
Out to Napa and you go to the various wineries there, they use a
mix of all kinds of different companies glass. But if you
notice, it doesn't matter where you go to any tasting room in
Napa, they're using quality glassware.
>> Harm (38:27):
Exactly.
>> Maury (38:28):
And on our whiskey shows, we're using Glencairn glasses, which
is their own glassware company. They're not Riddell. Riddell
has their own version of a scotch glass.
>> Harm (38:36):
And they. It's a nice glass. I love the glass,
too.
>> Brent (38:40):
Yeah. But this one is just. I mean, this
Dariush is fantastic. So we're going to be
giving.
>> Maury (38:46):
Can we give it six?
>> Brent (38:47):
We're going to be giving the Dariush Cabernet Sauvignon 2021,
25th anniversary release.
>> Harm (38:54):
Uh, it's only five sips, dude.
>> Brent (38:57):
Oh, my goodness.
>> Harm (38:58):
Have you noticed how much good spice comes out now in this
class? Oh, my God.
>> Brent (39:03):
I'm giving it five because I don't have a button for
six. So it is
absolutely fantastic.
But it was great before.
>> Maury (39:14):
But the Riddell, uh, thank you for bringing it back
for an encore with the Riddell
glasses.
>> Brent (39:19):
Yeah, yeah. It's just.
>> Maury (39:21):
Really. Just takes it to a whole nother level.
>> Brent (39:23):
So much better. Well, poured out of that demiglass.
>> Maury (39:26):
Good glass already did.
>> Brent (39:27):
So much better.
>> Maury (39:29):
Hey, Mama Ray's no fool.
>> Brent (39:30):
Yeah, well, again, this is,
uh, this is an eye opening kind of
experiment. This is something that I've been trying to do for quite
some time. I finally found the right folks, uh, over at
Riedel to kindly send us these tasting, uh,
kits. Um, because Maury's done it and I've done
it and Harm's done it where we've, they've had
company sponsored things where they said, hey, you know,
(39:53):
try it in this glass. And I mean, they had generic
wine glass. We're doing it all kinds of glasses here, but
they had generic wine glasses and then varietal
specific. And the difference
is clear. It absolutely is clear. There is
a huge difference.
>> Maury (40:10):
Um, so thank you, Riddell.
>> Brent (40:11):
Yeah, yeah, thank you for sending us the glasses. Uh, we really
appreciate it, but it's no, it came as no surprise
to anybody at this table because we've all, we've all noticed the
difference before. So,
um, and we've had some good wine today.
So.
>> Harm (40:26):
Yeah, thank you for our wine sponsors as well.
>> Brent (40:28):
Yeah.
>> Maury (40:28):
Yes, thank you to our wine sponsors. Another great day in the basement.
>> Brent (40:31):
And, uh, yeah, well, that's all the time we have for
today, so I want to thank everybody for joining us. Thank you,
Maury.
>> Maury (40:37):
Thank you, Bob. Again, another privilege to be here in the basement
today.
>> Brent (40:41):
I just wish we had more of the Dariush good room. And ah, thank you,
Harm.
>> Harm (40:45):
Thank you, Bob. And again, I don't say it often, but I mean
it this time.
>> Brent (40:49):
I'm not buying it. Well, this is made man,
Bob, and we thank you for joining us. And remember, life is too short
to drink bad wine. And fortunately, today we didn't have to
do that.
>> Harm (40:58):
Yeah.
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(42:20):
life from the dude in the basement studios,
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(00:47):
And now it's sipping
time.
>> Brent (00:53):
Hey, welcome to this quick shot episode
where everything good in life is worth discussing. As always, we
are the best thing on at 2:00am um, yes, we are.
>> Harm (01:01):
Not really. I watched Wrath of Con Night on my Apple
tv. Oh, that was the best.
>> Maury (01:07):
That wasn't live. You were streaming.
>> Harm (01:09):
So we're not live. Are we live? What's on somebody's
radios?
>> Brent (01:13):
We are reach Corinthian.
>> Maury (01:15):
That's right.
>> Harm (01:16):
We're.
>> Brent (01:16):
We're.
>> Harm (01:17):
We're pre taped.
>> Brent (01:19):
Cordova.
>> Harm (01:20):
Cordova. Yeah.
>> Brent (01:22):
The coolest dude ever. Honestly.
>> Maury (01:24):
Really?
>> Brent (01:25):
I mean, honestly, just.
>> Harm (01:26):
You have a soundboard there? I could. I could have asked. You could have gave me
a con. Right. You know, geez.
>> Brent (01:32):
Oh, I've got Corinthian leather buried in his computer somewhere. I'll
dig it up. Give me. Give me a couple of minutes.
>> Harm (01:37):
Don't worry about that.
>> Brent (01:38):
Well, this is Made Man Bob. And joining me today is Made
Man Maury.
>> Maury (01:42):
Good morning, Bob. It's a pleasure to be here. I'm excited
for this special episode and.
>> Brent (01:47):
Good old boy arm.
>> Harm (01:48):
Thanks, Bob. I really enjoy doing these wine shows. We should do
more of these.
>> Brent (01:52):
I'm trying. I'm trying because I
enjoy the wine shows just as much as we're doing.
>> Harm (01:57):
Once a week on the radio, though. What. What stops us from doing
more podcasts than being on?
>> Brent (02:01):
Oh, those guys that do the beer and the cigars and the food and
everything to get in our way. Dave and that whole crew.
>> Harm (02:06):
Yeah, it's like you guys want beer all the time.
Oh, my God.
>> Brent (02:10):
What are you gonna do?
>> Harm (02:11):
And they're burping sound effects. I can't deal with that.
>> Maury (02:13):
Yeah, well, I don't like the burps.
>> Harm (02:17):
A good burp is nice. That's fine. I have no problem with it.
>> Maury (02:20):
No, but it's. I find it. I'd rather enjoy my own burp than
listen to their burps.
>> Brent (02:24):
A good scratch is better than any burp, so.
>> Maury (02:27):
Correct.
>> Brent (02:28):
Well, uh, this is going to be a very different,
uh, quick shot episode. So this is a sips episode.
And our sip episodes are all about wine, distilled
spirits, coffee, tea, anything that you can sip.
Um, and here are the wines that we're going to be talking about.
So we're going to be doing the Cloudy Bay,
um, 2023 New Zealand Sauvignon.
(02:49):
Blanc. We're doing the Marsalil
2020 Reserve Chardonnay,
the Cloudy Bay 2021 New
Zealand Pinot Noir,
and the Dariush Cabernet Sauvignon
2021, 25th anniversary
release. But this is different
because we are also doing this with
(03:11):
very specific glassware designed for each
varietal of wine. So when we
do our wine episodes,
um, we do them
with a very specific set of Riedel
crystal wine glasses.
>> Maury (03:27):
Standard.
>> Harm (03:29):
They're called the Overture series red. They're used in restaurants.
They're small, they're sturdy,
they're beautiful for.
>> Brent (03:36):
Use, but they're well made, they're nice thin
rim, good crystal
quality glasses. And that's what we
use. That's our standard glass. But Riedel makes
glasses for different styles of wine.
So we're going to be be tasting, discussing our
wines using a generic
glass, a water glass or a, A
(03:58):
rocks glass or whatever. Um, and then we're going
to be.
>> Harm (04:01):
I asked for red solo cups, but we couldn't come through.
>> Brent (04:04):
I'm sorry, I'm only so hillbilly.
>> Harm (04:06):
So he tries.
>> Brent (04:07):
And then we're going to be using the glasses because
they have specific wine glasses that Rideau makes for each
specific wine. A one for a cab, one for a Pinot.
>> Harm (04:16):
Varietal specific stemware.
>> Brent (04:18):
So Redel was founded back in
1756 and began
pioneering great varietal specific
stemware in 1958. So the
company is owned and operated by Georg J.
Riedel. He is the 10th generation, and
Maximilian Riddell, who is the 11th generation of
the family. Um, they've done a lot
(04:39):
of research on the impact of the size and the
shape of the glass across all of the different
types of grapes, as well as spirits,
whiskeys, cognacs, all kinds.
>> Harm (04:50):
They have an amazing Coca Cola glass. I cannot
tell you how amazing.
>> Brent (04:54):
I have one.
>> Maury (04:55):
I don't know if they still make that, but everybody really. I have one.
>> Brent (04:57):
I have one. I just don't have any Coke in the house. So I was gonna pull it out, but I don't have
any Coke in the house.
>> Harm (05:02):
I got a guy.
>> Brent (05:03):
Yeah, I've got wrong
kind. Um, yeah, it's. The Coke glass
is mind blowing how good it is. I mean, you put
it into like a red Solo cup and it tastes like Coke. And you put it into their
Coke glass and it blows your mind.
>> Harm (05:16):
Yeah, you taste the vanilla, the lime, lime, this clove. Everything's
fantastic.
>> Brent (05:19):
Well, the story I was told by the guy from there was, uh,
they. They used it at A board meeting for Coca Cola in
Atlanta, and a couple of the guys on the board freaked out because they
were worried people could figure out the formula.
So. So they've. They've spent a
lot of time researching various shapes and
sizes of wine glasses for different
(05:39):
varietals of wine and making very
specific stemware for each particular
type of beverage. So we're going to be
using. They were kind enough to send us the
Riedel Veloce tasting kits. He's got four glasses,
one each for Cabernet Pinot Noir, Sauvignon Blanc and
Chardonnay. And we're going to see what difference it makes.
>> Harm (05:59):
We're going to make two different Veloce tasting kits. The other one has
the, uh. The other kit that we did not
get today is the Syrah, the Champagne glace,
the Riesling, and the rose glass.
>> Brent (06:09):
Yeah, this is the more common one. So. But we're going to
be, um, tasting and discussing and giving SIPs
ratings on these individual wines using their specific
glasses, which are made to highlight the
quality of those wines. And then we'll go back and try
it in a water glass or a red cup or whatever and see
how different that wine tastes, which I think is going to
(06:29):
be really kind of interesting.
So again, you know, we, we use
their, their generic wine glasses on all of our
shows, but these are actually specific to the particular wines we're
doing. So.
>> Maury (06:42):
And we are not using their generic glasses today.
We're just using Ord Non
glass as our quote unquote, dummy
glasses.
>> Harm (06:50):
Basic. I've got in front of me four different water goblets.
>> Brent (06:53):
Exactly. So. So we're going to be
tasting and discussing these wines with these glasses, and
we're going to be using our sips ratings and our signature
sounds. So one
sip.
>> Maury (07:05):
Give me a glass of water to wash out my mouth.
>> Harm (07:14):
Two sips.
>> Brent (07:15):
We still messed up. It should have been. He should have done that.
>> Maury (07:17):
Yeah, we should.
>> Brent (07:18):
Okay, I know.
>> Harm (07:21):
All right, two sips. Nice. But what else do you
have? Well, isn't that nice?
>> Brent (07:27):
Three sips. Interesting. What was this
again?
>> Maury (07:31):
Interesting. Four
sips. Let's keep this a secret to ourselves.
Pour me another.
>> Brent (07:38):
That's his sexy time voice. It doesn't work.
>> Harm (07:41):
Really creepy.
>> Brent (07:41):
Yeah, I know.
>> Harm (07:42):
Really creepy.
>> Brent (07:43):
Beyond creepy.
>> Harm (07:44):
Five sips. Oh, my.
I was unaware anything could be this good. Sounds
like Bo now, see, I tried to out creep
himself.
>> Brent (07:53):
You sound like boss Hog when you say that.
>> Harm (07:55):
Uh, uh, I upset myself with that one.
>> Brent (07:58):
I think you should. So. All right. So,
Harm, tell us a Little bit about Cloudy, babe.
>> Harm (08:03):
Thanks, Bob. In 1983, David
Honan tasted his first Marlboro Sauvignon Blanc.
Captivated by its intensity, he began a journey to bottle the
essence of Marlborough and share it with the world.
Marlboro, by the way, is in New Zealand.
>> Brent (08:17):
Fantastic winery.
>> Harm (08:18):
Yes. He and the winemaker Kevin Judd launched
Cloudy Bay in 1985. Today, Cloudy Bay
forms 163 parcels of vines and works
with 65 grower blocks. The founding
member of Sustainable Wine Wine Growing New Zealand
in 1995, Cloudy Bay has consistently
pioneered deep green practices, including
regenerative agriculture, using solar and
(08:40):
hydroelectric systems, and reducing its carbon
footprint and upholding their social
responsibility. Our first wine, or
only our first wine from Carlee Bay today is the Cloudy Bay
2023 New Zealand Sau Blanc. 13.5%
ABV. So this is not the
Marlboro appellation or. Yeah, so this is
from other blocks as well? I guess so. Cloudy Bay
(09:02):
Sauvignon block vineyard sits across three sub regions in the heart of
Wairu Valley, uh, Rapara,
Renwick and Brancot Valley. Almost all the vines
live in this, uh, coarse, free draining
gravity soil, uh, off the old
river valley, gravelly.
It was this soil that David Honan identified as
(09:22):
ideal for the style Sauvignon Blanc. You wanted to make this soil
and the valley's climate come together in harmony, created perfect
conditions for growing Sauvignon Blanc grapes.
And it's a screw cap bottle, like they do in New, uh,
Zealand and Australia mostly. Unless you. Unless
the wines are very expensive, they won't use. Yeah.
>> Brent (09:39):
God bless the folks in Australia and New Zealand because
they're not afraid to put a good wine with a screw cap. Yeah,
screw caps don't go bad.
>> Harm (09:48):
That's right. I love the fact that they. I love screw caps,
they're called these days. Um, so
I'm using my Riedel Sauvignon Blanc
glass, which we're gonna put pictures up on the site.
Yeah, this, uh, is a very narrow,
what people would consider almost like a Champagne flute.
Um, kind of a tulip shape. It's tulip shape. Yeah,
(10:08):
exactly. And it's got an
intensely thin,
uh, stem to it. This is frighteningly. I'm.
Frightening. That's the word I was looking for. I'm afraid I'm gonna break this
glass. But it does a great job
concentrating the aroma.
>> Maury (10:22):
Very delicate.
>> Harm (10:23):
The color is straw, uh,
super pale straw, almost clear. The
nose is intense
with passion fruit. Fresh, uh, cut
grass, citrus gooseberry, little
grapefruit, yellow grapefruit and, uh, on the
palate,
(10:48):
the way the glass has
the wine enter your palate, it's right in the right spot
and gets all this beautiful tropical fruit.
Um, I mean, hints of pineapple. I'm getting guava. I'm
getting passion fruit. I'm getting lime. There's tons of
grapefruit on the finish. And then it's got a medium
long finish. It's just a perfect Marlboro
(11:09):
Sauvignon Blanc. How's the wine?
>> Maury (11:13):
You know, Harm, as much as I want to just
poke myself in the eye, I have to agree with
everything you said. I mean, you nailed
it. Uh, everything from soup to nuts, I think
you nailed it. And I think the glassware
really enhances every one of these things.
Um, we haven't really gone back
(11:33):
and talked about the. The dummy glass, quote, unquote,
but I.
>> Harm (11:37):
Think now you want to talk about it.
>> Maury (11:40):
Yeah.
>> Brent (11:40):
Taste it. Next to it.
>> Harm (11:41):
Right.
>> Maury (11:41):
It's unbelievable. It's very ordinary.
It's just everything amped up to 11
with the Riedel glass. But yet the
standard ordinary glass is just that. It's an
ordinary software.
>> Harm (11:54):
I can't smell the wine in this water goblet. I can't smell.
>> Maury (11:56):
Uh, it has virtually no nose.
>> Harm (11:59):
It's a hint of lime, maybe.
>> Brent (12:01):
Yeah. That's all I get out of it.
>> Maury (12:03):
Out of the water. Lime.
>> Brent (12:04):
It's like lime water.
>> Maury (12:06):
M. Right. And then you go to the Riedel.
>> Harm (12:08):
And it's like, wow, even the palate is watery
and gross.
>> Brent (12:12):
Yeah.
>> Harm (12:12):
Using the wrong glass is a huge deal.
>> Maury (12:15):
Yeah. So, uh, again, nicely made
wine. I thought that as far as New Zealand Sauv
Blancs go, this is a, uh, prototype against
which many are judged.
>> Harm (12:26):
I mean, they make higher end. This is their entry level. Cloudy
base. Marlboro Sab. Ah, Blanc.
>> Maury (12:30):
No, But I think that this is a beautiful benchmark. There's
nothing wrong with this wine. It is what it is. It stands
on its own as a New Zealand Sauv Blanc.
>> Harm (12:39):
Bob, what do you think?
>> Brent (12:42):
I think the. The difference is amazing.
Um, I mean, on its own, a fantastic
wine. Really, really well done.
The nose.
>> Harm (12:52):
I want to break your water goblets.
>> Brent (12:54):
The nose.
>> Harm (12:54):
Pour my wine back in the right gloves.
>> Brent (12:56):
Yeah. There's so much
going on in the nose, and when you compare
it to just the standard glass,
there's literally no nose in that glass.
>> Maury (13:07):
Come m on, Harm, say it. You're drinking out of the wrong glass.
You're a heathen.
>> Harm (13:12):
There's all sorts of heathens out there and people Always
use the wrong glass. You know, I hate when they go to a
fancy restaurant and they give you this huge goblet for the red
wine and it's not the right shape.
>> Maury (13:23):
It's.
>> Harm (13:24):
That's really. Well, we'll get that to our next.
Our next. Our next one. Our next class. But anyway.
Yeah, because of the movies in the
1940s, Americans
always use the wrong glasses. Yeah, there's no reason
for a, um, um, cognac, um,
snifter because all it does is concentrate the
alcohol. So get your shoe, your face in there, all you get is
(13:46):
burn your nose hairs. Use a proper tulip glass if
you want to taste. Or a Glencairn if you want to taste proper
cognac, you know, or the, or the
Riedel cognac glass, which is a tulip on a
delicate stem that has a flaring, uh,
flaring, uh, uh.
It makes a huge difference. You will taste things that you
(14:07):
would never get in the improper glass.
>> Brent (14:09):
Well, glassware makes such a difference.
>> Maury (14:11):
Well, I think that will be the take home. And I hate to cut to the punchline
because you'll stop listening. But at the risk of doing
that, um, invest in
good glassware before you buy your next
super fancy expensive bottle of whatever. Invest
in the proper glassware. It will pay you
dividends beyond what you'll ever
really know.
>> Brent (14:32):
I teach whiskey steward classes all
over the country, online and in
person. And that's one of the things that I go over with
them is proper glassware.
>> Harm (14:42):
Yeah, I do that in the store all the time.
>> Brent (14:43):
If you don't have proper glassware, you're, you're,
you are basically wasting money on the higher end
stuff. I mean, again, on this, I mean,
on the regular glass, there's literally no
nose on this.
On the radio glass. Honeydew
citrus,
(15:05):
lime, lemon, Myers lemon.
Just bright and beautiful on the
palate,
lemongrass, lime,
citrus.
>> Harm (15:19):
You're not getting that passion fruit.
>> Brent (15:20):
I got white passion fruit, white grapefruit. Just, it's
all there. And on the other glass.
>> Harm (15:27):
Lemon water.
>> Brent (15:29):
Lemon water? Yeah, lemon and lime water. I mean,
it's just, it's just, it completely washes out.
>> Harm (15:34):
It's not bad. It's just not good.
>> Brent (15:36):
No, it's just not good. And that just shows you this is an
excellent wine. So we're going to be giving the
Quadibe 2023 New Zealand Sauvignon
Blanc a well deserved three
sips.
>> Maury (15:48):
Interesting.
>> Harm (15:48):
I think it deserves higher, but I.
>> Brent (15:50):
Think it deserves higher too. But in that water
glass one, it.
>> Harm (15:55):
Didn'T show at all.
>> Brent (15:56):
Yeah, it just doesn't even taste like wine.
We'll, uh, be back.
>> Julianna (16:05):
Down this lover's
avenue
as slow as the willow
blows or as fast as the
whirlwind grows we glide
beneath the stars and cobalt.
>> Harm (16:23):
Blue.
>> Julianna (16:27):
Look to the left to the
right Keep your eyes on the road,
my darling Wondering if
we're only passing.
>> Maury (16:38):
Through.
>> Julianna (16:43):
Open roads and open
windows My hand is yours
forever sweet love Our eyes are
head on these back roads With a
view.
>> Brent (16:59):
So insanely thin
hey. And we're back, and we've been discussing
some very interesting wines along, uh, uh, with some
Riedel crystal specific
stemware. So we just finished talking about the,
uh, Quadibe New Zealand Sauvignon.
Um, and we are moving on to our
next wine. We have a Rideau
(17:22):
glass specifically made for
Chardonnay and then just a generic glass for
the Chardonnay. So we're going to move on to that
one and we're going to have Maury tell us about that
one.
>> Maury (17:34):
Thank you, Bob. Um, the next wine will be the Marsolet
2020 Reserve Chardonnay. Santa Lucia
Highlands. Fermentation and aging were in a mix
of old and new French oak for 11 months.
Malolactic fermentation on a portion of the wine
and the barrels were hand stirred to promote
a creamy texture. The wine comes in at
14.5% ABV, and it
(17:56):
retails in the range of approximately $20.
>> Harm (17:59):
You can get on sale for 15 or less.
>> Maury (18:01):
Yes. Uh, this is the reserve. Is that still
true? Um, Harmeet?
>> Harm (18:06):
Yeah.
>> Maury (18:06):
Okay. The, uh, Marsalille began 30
years ago with a drive from Napa Valley down
to the Santa Lucia Highlands in search of the best land
to plant Chardonnay. The first vineyards were planted
in 1988 on that land that previously
was dedicated to grow crops and cattle
grazing. Only about 20 miles from the
coast, the Santa Lucia Highlands has a drama
(18:29):
all its own, with morning fog, bright
sunshine, and howling gusts of afternoon
wind. Marsalil is led by Charlie
Wagner, Chuck Wagner's son. In addition
to the vines, they also grow Lisbon and
Meyer lemons on the property. And over time, an
unprecedented benefit emerged. Hints of its
delicate lemon blossoms began gracing the
(18:51):
Chardonnay, their scent and flavor carrying over
from the nearby orchard.
So this is a beautiful pale golden
yellow on the nose. It's got lemon
bars, honeydew, apricot, a
hint of oak, and a bit of apples.
The palette is round with some sharp acidity.
(19:11):
There's some citrus, there's melon, there's
honeydew there's a hint of earthiness and
a little bit of oakiness.
And the finish is pleasant. I would call it
medium finish. This is really a very nice
wine. I thought it was very nicely enhanced by the
glass. Uh, I'm gonna hold to my
(19:33):
comments in terms of, uh, comparing it, but
let's stick to the wine itself at the moment. Harm, what did you think of the
wine?
>> Harm (19:40):
I didn't love it as much as you did. Uh,
the lemon is there, the honeydew is there. But this is
funky muskiness coming out too. It's almost like
this one's a little bit reduced.
>> Brent (19:49):
Did you wash your hands?
>> Harm (19:51):
I did wash my hands.
>> Brent (19:52):
I'm not sure about that.
>> Harm (19:54):
Um, so there's like the little sulfur note coming
out. It's. It's a little bit
slightly reduced. Um, it's.
It's okay. The, the sharp
acidity is, is, is a little bit unbalanced for me.
That earthy note is weird.
>> Maury (20:12):
You're drinking it out of the ordinary glass or
the specific glass.
>> Harm (20:17):
Varietal specific class, by the way, which
in the old days, you, uh, go to a restaurant, this is what they'd serve
you. Cabernet in the big wide glass with the
open, open mouth. That's not the proper
glass for Cabernet. This is good for Chardonnay. You need that, you need
that air to get nice. The glass for the white wines. So out
of the white. The water goblet.
(20:41):
M.
It tasted a little bit better in the water goblet because the water goblet is
not accentuating the funk. I find that these glasses
are going to accentuate some flaws.
>> Maury (20:53):
Uh, if, if there are flaws.
>> Harm (20:56):
If there are flaws in your. If they're flaws in your wine, you'll taste them with
this. These wines accentuate the varietal
correct things. I would love to have this one. Do we have any
Chardonnay left from the previous show? I'll pour some of
that in there later while you guys discuss this last one.
Bob, what do you think?
>> Brent (21:11):
I mean, for me, I think it's a lovely
wine.
>> Harm (21:19):
Nice. Mhm.
>> Brent (21:19):
Acidity, citrus melon. A little bit
earthiness to it. But
in the plain glass and not the Riedel
glass.
>> Maury (21:29):
Very ordinary.
>> Brent (21:30):
Not just ordinary, but almost vegetal.
>> Maury (21:35):
Yeah. Well, you and I are in agreement that, that it
was, uh, less pleasant than the ordinary glass and
much more pleasant and enjoyable in the
varietal specific glass. Harm, on the other hand,
you know, felt that the varietal specific glass
accentuated the flaws. And he actually
Preferred the pedestrian glass because it just
(21:55):
tasted like generic wine. But, you know, we have a
heathen at every table, so once in a while that happens. I'm
spoiled.
>> Harm (22:01):
We have really great Chardonnays on this show and also in my
store, and I get a chance to taste some of the best wines.
And I know these guys know how to make Chardonnay.
I just don't like this one, you know,
so.
>> Maury (22:13):
Fair enough.
>> Brent (22:14):
Fair enough.
>> Harm (22:15):
And, uh, while you guys are drinking that, I just poured
some of the previous Chardonnay from our other show in here. The Frank family
stuff. Now that this put this in the Chardonnay
glass.
>> Brent (22:26):
Yeah, but it is night and day. The difference
between, oh, the glassware is stunning. The regular
glass and the other one, again, I mean, just
like, literally, it's barely a
one in the regular glass.
>> Harm (22:40):
Oh, I see. Bob Wright is Coca Cola glass. But there's no Coca
Cola here.
>> Brent (22:43):
Yeah, I don't have any Coke in the house.
>> Harm (22:45):
It's got that traditional feminine
shape, too.
>> Maury (22:50):
Oh, I've seen that glass. I forgot about that.
>> Harm (22:54):
Nice.
>> Brent (22:55):
So in any event. In any event,
we're going to be giving the, uh, Marisol 2020 Reserve
Chardonnay three sips under
protesting. You're just in, uh, a salty
mood.
>> Harm (23:07):
But it's not a one by any means.
>> Brent (23:09):
But again, huge difference.
Huge difference. Whether you like the wine or you didn't like the wine.
Everybody noticed a huge, huge spread
on the flavor and the nuts.
>> Maury (23:21):
But unfortunately, Riddell,
if I may make a slight criticism, has
miles to go in terms of educating not only
consumers, but restaurants. It
starts in the restaurant. How often do you go to a restaurant and you
have a correct glass for the wine or spirit
you're drinking?
>> Harm (23:38):
If you go to the really expensive stuff, they usually do
now.
>> Maury (23:41):
Yes, but they're few and far between. Even the really expensive
ones is not a guarantee, believe me.
>> Brent (23:45):
The guys at Rideau are constantly trying to get the restaurants to listen,
but it's like, you know, you're talking to a wall
sometimes.
>> Maury (23:52):
But the point is, on one given night in a restaurant, you
can influence hundreds of customers.
>> Brent (23:57):
Well, that's why they make these tasting kits. Because, I mean, you've
been to one of these classes, and so have I, where they go
to restaurants and bars and wine shops and they
do these glasses to tell you.
>> Harm (24:07):
But the glasses that we're using today, this. This series. What's
it called again?
>> Brent (24:11):
Veloce.
>> Maury (24:11):
It's called the Veloce series.
>> Harm (24:12):
Veloce series is for home use. This would never
survive In a restaurant. These are too delicate.
>> Brent (24:17):
No, I mean, it's like a 16th.
>> Harm (24:19):
They make restaurant series glasses as well, which I'm very happy
about because they're actually dishwasher
safe crystal.
>> Brent (24:26):
All right, Harm, what do you think about our, uh. Tell us about our next
one.
>> Harm (24:30):
Sure. So this next one is The Cloudy Bay
2021 New Zealand Pinot Noir, 13.5% ABV.
The grapes for this expression come from the north
facing slopes of Marlboro's southern valley region.
The fruit was gravity fed into open top fermenters with
5% whole cluster bunch inclusion
with 21 days of skin contact followed by
100% malolactic fermentation. The wines were
(24:52):
aged for 11 months in French oak, 30% of which was
new. Aren't almost all red wines 100%
mallow?
>> Maury (25:00):
Well, it's interesting that you mentioned that, Harm, because I wanted to ask
that question. I didn't think mallow applied to red wines at all.
>> Harm (25:06):
No, I'm gonna think almost all red wines are mal. They don't talk about it because
almost.
>> Maury (25:09):
Um, nobody talks about it. It's only a reference to
white.
>> Harm (25:12):
Well, because in white, it's optional. And you can, if you
want to keep a fresh wine without that buttery. You don't want to
change the malic acid. The malic acid gives you that green apple
flavors and those pear flavors into
lactic acid using lactobacillus. That's malolactic
fermentation. So why, if you want to change the
texture of your wine, you do batonage and you introduce
lactobacillus. And I believe
(25:34):
red wines, it's almost always done.
>> Maury (25:36):
That's the part I wasn't sure about. But nobody ever talks about
mallow with regard to reds.
>> Harm (25:42):
You'll. You'll see with the creamy texture,
there's different. There's different with some Pinot.
We had a Pinot Noir on a previous show where the texture was super creamy. You could tell
that was 100 mallow. Some may not go
100 or it also depends on the oak
regimen. So anyway, this Pinot
Noir has got a beautiful color. It's,
uh, it's not quite.
(26:04):
It's a beautiful garnish. A little bit over extracted for me. Again, this
is, I don't know, is it 100 Pinot Noir, we say.
They don't say 100% Pinot Noir, do they?
So there may be something else in here giving that beautiful color.
Um, it is a little darker than I like for most Pinot
Noirs. I like the More translucent. Um,
the nose is about warm spice, forest floor
(26:24):
and cherry. I got cherry.
Um, there's another berry. I'm not
sure.
>> Maury (26:32):
Predominantly cherry though.
>> Harm (26:33):
Cherry. There's beautiful
licorice, uh, and clove and
cinnamon and orange peel and
forest floor. And let me try the
palette.
M.
Cranberry.
>> Maury (26:54):
That's what the other he's done for doing that.
>> Harm (26:56):
I have to spit, dude. I've got work to do. Cherry,
cranberry. The tannins are just
silky, silky smooth. Very
good. Not too much grip, medium long finish.
I enjoyed it. Bob, what do you think?
>> Brent (27:11):
I think it's an excellent wine. I mean it's.
>> Harm (27:13):
And the creaminess comes back on that finish.
>> Brent (27:16):
There's the mallow, the cherries, the
berries on the nose.
It's kind of bright, it's kind of fruity on the nose,
but.
>> Harm (27:27):
It'S not too acidic.
>> Brent (27:30):
Not too acidic at all. It's got a nice mouthfeel to it.
It's got a good coat to the tongue. There's no holes in the
palate. I mean front, middle and back of the palate. There's a nice
coat, covers everything. Um, dark
cherries. That tartness. The cranberries is
definitely there. I definitely get that forest floor.
A little bit of herbal.
>> Harm (27:48):
Are you getting the orange peel or.
>> Brent (27:49):
No, not so much.
>> Maury (27:51):
Not so much. I'm getting.
>> Brent (27:53):
Honestly, I'm getting a little more lime, but. But there's, there's
a slight citrus there.
Um, but really, really well done.
I mean really well done. But let's go to
the water glass here.
>> Harm (28:06):
Maybe it's not, maybe it's not orange peel. It's another citrus
peel.
>> Brent (28:10):
Let's try it in the generic glass.
>> Harm (28:13):
Oh yeah.
>> Brent (28:15):
Mhm.
>> Harm (28:17):
No nose.
>> Brent (28:17):
In the generic glass. There's no nose.
>> Harm (28:21):
If you cover the top of the generic glass with your hand and then put your
nose in through like a little gap between your thumb and your forefinger,
you'll get the nose in the generic glass. Still, still
light.
>> Brent (28:30):
There's no nose on the palate. I can barely
taste the cherries. The cranberry note. The tartness
comes out but the fruitiness basically dies.
I mean that beautiful round
fruitiness, sweetness, that's all gone. Completely gone.
>> Harm (28:46):
It's not completely gone. It's there a little bit. You can find it.
>> Brent (28:48):
Well, you got different shaped glass I.
>> Maury (28:50):
Really found on a guy.
>> Harm (28:51):
Oh, he's eating.
>> Maury (28:53):
I got a lot of pucker on the
uh, on the dummy glass as compared
to the.
>> Brent (28:59):
Exactly. It's very tart.
>> Maury (29:01):
The correct glass was beautiful. The wine was delicious. I went
back to the standard water goblet.
>> Brent (29:06):
It's like drinking cran. Like cranberry cocktail.
>> Harm (29:09):
Even, uh, even the tannins hit
differently.
>> Maury (29:12):
Right.
>> Harm (29:12):
Which is amazing.
>> Maury (29:13):
How does this.
>> Harm (29:15):
I mean, even the tannins are hitting me wrong because
in the proper glass, the tannins are silky. Here's a little bit
jangly in the water glass.
>> Maury (29:23):
Yeah. Every time I do one of these, I'm
still incredibly amazed. I've done it dozens
of times, but it's still just dramatic
and amazing and amazing how many
people are still getting it wrong with the wrong glassware.
>> Harm (29:36):
Yeah, well, it applies to
whiskey, too.
>> Brent (29:40):
Yeah, it. It's same thing with whiskey. You have to have the proper
glassware. I've been forever.
>> Harm (29:45):
If you want to. If you really want to appreciate your whiskey and get the taste, you
do. The proper glassware. I like to do that at the store as
well. Here's a water glass. Here's a Glen Cairn.
It's a big difference.
>> Maury (29:54):
Yeah, yeah. I think in the past, people thought it was
a little pretentious. And so, yeah, uh, I can drink out of, you know,
a solar cup.
>> Harm (30:01):
I mean, a rock glass is fine. Rocks glass is great for
cocktails on the rocks.
>> Maury (30:05):
Right.
>> Harm (30:06):
Not for your whiskey neat.
>> Brent (30:06):
Yeah, correct. Yeah, there. There's a reason why you
use a proper glass. So we're
going to be giving The Cloudy Bay 2021 New Zealand
Pinot Noir a well
deserved four sips.
>> Maury (30:20):
That's classified.
>> Brent (30:24):
All right, so that takes us to our last
wine. And this is actually a reboot because we
did another show where we. Honestly, we ran out of
time, so we decided to.
For the Cabernet, for this experiment with the
Reno glass, we decided to swap
out the Cabernet that we had before and
swap in this magnificent
(30:47):
Dariush Cabernet Sauvignon.
>> Harm (30:49):
So, uh, we couldn't have gone wrong either way. I mean,
you picked.
>> Brent (30:53):
Yeah, the one that I picked was pretty damn good. So I will drink that with
dinner tonight.
>> Maury (30:57):
Oh, no, no, no. Not if I drink it first.
>> Brent (30:59):
So I paid for that one. That one I'm keeping.
>> Maury (31:01):
So, Dariush, better to bring it home since
you actually paid for something.
>> Brent (31:06):
Dariush and Shapar Khalidi, uh,
founded Dariush Estate Winery in Napa
Valley, um, back
in 1998. Since that time, they've accumulated
120 acres of estate winter vineyards
spanning Mount Veder, Oak Knoll, Coombesville
Avas, and have focused on Bordeaux and
Rhone varietals. The director of winemaking,
(31:29):
Hope Goldie, is A dariush veteran of 20
years, which darn. Which
never happens.
>> Maury (31:35):
Never.
>> Brent (31:36):
Everybody in the valley bounces around back and forth, left and
right. Um, Dariush focuses on the
visitor experience and employs 30 hospitality
hosts with WSET Level 2 and 3
certification, as well as multiple diploma level
sommeliers. I've got level two.
I don't even have level three. And I'm, you know, come on,
it's.
>> Harm (31:56):
Like W Set Level 3 is a tough one.
>> Brent (31:59):
And let me tell you, I've. I've been to the winery. You've been to the
winery. The guest experience there is
unparalleled. Beautiful winery.
Stunning visually. They. They treat you
like absolute gold. Um,
they have their own kitchens, uh, there, preparing all kinds
of amazing foods with the wines from their state
(32:20):
gardens.
>> Harm (32:20):
They could live there.
>> Brent (32:21):
All kinds of things. Yeah. It's fantastic.
So we're going to be tasting the Dariush Cabernet Sauvignon
2021, 25th anniversary release. It's
15.4% ABV. This
is released to honor the 25th anniversary
of Dariush. 78% Cabernet,
20% Merlot, 2% Petit Verdot from
(32:42):
the Dariush estate vineyards in Napa Valley, Mount Veeder
and Coombsville with contributions from the hillside
vineyards and Spring Mountain. It is hand harvested
descend and then fermented in stainless steel tanks
aged 21 months in 75%
new French oak barrels.
The barrel watts were racked twice per year for
(33:02):
clarity. So on the color, well,
let's use the redoubt.
Beautiful, inky, dark,
just opaque.
That. I mean,
absolutely marvelous. On the
(33:23):
nose. Huge black
cherries, dark berries,
a little bit of cigar box. And cedar.
It's like your grandmother's cedar chest in the basement.
On the palate. Hold on.
(33:45):
The tannins are huge, but
not they. They don't hit you over the head. They're not
rough. They're beautiful. They're thick.
It's like chewing on a steak. There's
blackberries in there, dark
flowers, violets,
blackberries,
(34:06):
boysenberries.
>> Harm (34:06):
M. You know, I
have boys and berries forever.
>> Brent (34:10):
A little bit of dark chocolate.
>> Maury (34:11):
Dark cocoa berry farm in
California.
>> Brent (34:17):
So beautiful. I mean,
just absolutely
fantastic wine.
>> Maury (34:23):
Now, uh, this wine was delicious when we reviewed it
once before, but in.
>> Harm (34:28):
This glass, it's even better.
>> Maury (34:30):
It is mine.
>> Harm (34:30):
You're using redo glasses.
>> Maury (34:31):
Both times we were using
Redel.
>> Brent (34:35):
You know, the.
>> Harm (34:36):
The regular, generic, the generic glass, which.
>> Brent (34:38):
Which are fantastic glass, but this one is specific for this
wine. And wow, what a
difference. Hold on, let me.
Let me get My rocks glass that has a small
pour of this. And let's try what it
is in just any glass.
>> Harm (34:57):
I hate seeing even drink from that. Not
wine.
>> Maury (35:01):
But, you know, I used to say.
>> Brent (35:03):
There'S no nose, there's almost no
palate. There is.
The cherries are gone. I still
taste the cedar, but the cherries, the fruitiness is gone.
And now I'm pouring it into the
Redel glass.
>> Harm (35:19):
What were you saying?
>> Maury (35:20):
This is just, I was gonna say, you know, once upon a time,
I used to say in my sort of anti
snob approach of I could drink good stuff
out of anything. And I think that's
not true. It's really not true.
>> Brent (35:33):
No.
>> Maury (35:34):
Once upon a time, you want to.
>> Harm (35:35):
Be a man of the people. Do you want red solo cup, sir?
>> Maury (35:38):
No, but this is, this is I o. It's
shocking.
>> Brent (35:41):
Do you necessarily need a
complete set of glasses for every wine
drink?
>> Maury (35:47):
No, but a good quality glass goes a long way.
>> Brent (35:50):
The Overture series that we use for the regular wine
shows shows very well.
>> Maury (35:55):
I was just about to interject. So you just talked about how
poor the water glass was. Now, I actually
had the privilege of using a standard
wine show overture glass that we used to
taste most of our wines with, as my quote unquote,
dummy glass. And I would say it's between.
It's not as beautiful and gorgeous as
the varietal specific glass, but it's far
(36:17):
improved over what you described from the water raw or
rocks glass. So again, a good
quality standard glassware will serve you well
across the board.
>> Brent (36:26):
And we use those for a very specific reason,
because every wine we taste goes in those glasses. So
it gives us sort of a base basis. Might it be better in a
particular. Yes, it might.
>> Maury (36:37):
But we're also consistent.
>> Brent (36:38):
It's consistent from tasting to tasting, from show to show
to show. So I mean, we do that on purpose. They're excellent glasses.
But these are, you know, those are.
>> Harm (36:47):
The glasses we use for tastings in the store.
>> Maury (36:49):
And we buy those glasses. We are not sponsored by
Riddell. We buy those glasses because they intend.
>> Brent (36:54):
We wouldn't mind being sponsored by Redel.
>> Harm (36:57):
I, I, I'm always, always having to replace those
glasses because people walk out of the store, they
develop feet, uh, there's nothing. I hate
them.
>> Brent (37:07):
Then getting a cheap wine glass where it's got a really
thick rim that sits up against your lip and your teeth, you
know where. And I understand why they have it because they're putting it into
a commercial dishwasher. I mean, it makes it, I get
it. But when you get thick, thick glass with
a thick, thick rim and it's really heavy, it just. It ruins
the experience.
>> Maury (37:25):
Now.
>> Harm (37:25):
Now you're signing with the snob. He doesn't want to be, but I understand. I
totally agree. I'm drinking out of a water goblet. This is absolutely gorgeous. I
love your water goblets here, Bob. Yeah, but they
don't smell. The wine doesn't smell anything like it should.
>> Maury (37:37):
But I. I think even though.
>> Harm (37:38):
But this wine is so fragrant, I am actually getting a nose out of
it. Unlike the other ones.
>> Maury (37:42):
I think the moral of the story is, unlike that beautiful piece of
steak that will taste just as good on a paper plate as
it will on fine china, your glassware
really matters. And at
the very minimum, if you can't get varietal
specific, get a good quality glass,
like one of the Rideau glasses.
>> Harm (38:00):
They're great. I mean, right? R makes generic red and
white glasses. They're champagne glasses. And
don't drink champagne out of a fluke.
>> Brent (38:07):
There are other companies that make excellent wine glasses
as well. I mean, we're not, you know, I mean, they're. They're.
>> Harm (38:13):
We're not married to R. They don't sponsor us. They could, you
know, if you go.
>> Brent (38:16):
Out to Napa and you go to the various wineries there, they use a
mix of all kinds of different companies glass. But if you
notice, it doesn't matter where you go to any tasting room in
Napa, they're using quality glassware.
>> Harm (38:27):
Exactly.
>> Maury (38:28):
And on our whiskey shows, we're using Glencairn glasses, which
is their own glassware company. They're not Riddell. Riddell
has their own version of a scotch glass.
>> Harm (38:36):
And they. It's a nice glass. I love the glass,
too.
>> Brent (38:40):
Yeah. But this one is just. I mean, this
Dariush is fantastic. So we're going to be
giving.
>> Maury (38:46):
Can we give it six?
>> Brent (38:47):
We're going to be giving the Dariush Cabernet Sauvignon 2021,
25th anniversary release.
>> Harm (38:54):
Uh, it's only five sips, dude.
>> Brent (38:57):
Oh, my goodness.
>> Harm (38:58):
Have you noticed how much good spice comes out now in this
class? Oh, my God.
>> Brent (39:03):
I'm giving it five because I don't have a button for
six. So it is
absolutely fantastic.
But it was great before.
>> Maury (39:14):
But the Riddell, uh, thank you for bringing it back
for an encore with the Riddell
glasses.
>> Brent (39:19):
Yeah, yeah. It's just.
>> Maury (39:21):
Really. Just takes it to a whole nother level.
>> Brent (39:23):
So much better. Well, poured out of that demiglass.
>> Maury (39:26):
Good glass already did.
>> Brent (39:27):
So much better.
>> Maury (39:29):
Hey, Mama Ray's no fool.
>> Brent (39:30):
Yeah, well, again, this is,
uh, this is an eye opening kind of
experiment. This is something that I've been trying to do for quite
some time. I finally found the right folks, uh, over at
Riedel to kindly send us these tasting, uh,
kits. Um, because Maury's done it and I've done
it and Harm's done it where we've, they've had
company sponsored things where they said, hey, you know,
(39:53):
try it in this glass. And I mean, they had generic
wine glass. We're doing it all kinds of glasses here, but
they had generic wine glasses and then varietal
specific. And the difference
is clear. It absolutely is clear. There is
a huge difference.
>> Maury (40:10):
Um, so thank you, Riddell.
>> Brent (40:11):
Yeah, yeah, thank you for sending us the glasses. Uh, we really
appreciate it, but it's no, it came as no surprise
to anybody at this table because we've all, we've all noticed the
difference before. So,
um, and we've had some good wine today.
So.
>> Harm (40:26):
Yeah, thank you for our wine sponsors as well.
>> Brent (40:28):
Yeah.
>> Maury (40:28):
Yes, thank you to our wine sponsors. Another great day in the basement.
>> Brent (40:31):
And, uh, yeah, well, that's all the time we have for
today, so I want to thank everybody for joining us. Thank you,
Maury.
>> Maury (40:37):
Thank you, Bob. Again, another privilege to be here in the basement
today.
>> Brent (40:41):
I just wish we had more of the Dariush good room. And ah, thank you,
Harm.
>> Harm (40:45):
Thank you, Bob. And again, I don't say it often, but I mean
it this time.
>> Brent (40:49):
I'm not buying it. Well, this is made man,
Bob, and we thank you for joining us. And remember, life is too short
to drink bad wine. And fortunately, today we didn't have to
do that.
>> Harm (40:58):
Yeah.
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(42:20):
life from the dude in the basement studios,
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