Speaker 1: Welcome to Wine Soundtrack USA. Listen to the passion with
Speaker 1: which producers narrate their winery and their world team thirty
Speaker 1: answers discover their stories, personalities and passions.
Speaker 2: Hello, friends and listeners of Wine Soundtrack. This is Alison
Speaker 2: Levine and today I'm in the Livermore Valley at Couda
Speaker 2: Ridge Wines with winemaker proprietor Larry Dino. Larry, welcome to
Speaker 2: Wine Soundtrack and tell us about Couda Ridge Wines.
Speaker 3: Well, thank you, Allison, and thank you for coming out
Speaker 3: and visiting Livermore Valley and our winery, Coon Ridge Wones. Yeah.
Speaker 3: So my wife and I started the winery back in
Speaker 3: two thousand and seven. I always call it a hobby
Speaker 3: gone wild. So we were into wine and we'd go
Speaker 3: to NAPA doing wine, tasting a lot and bringing friends
Speaker 3: and doing the whole wine lifestyle type thing. And then
Speaker 3: we started doing home wine making in our garage in
Speaker 3: nineteen ninety nine.
Speaker 2: Were you living here in the Livermore Valley at that time?
Speaker 3: We were in Fremont, so we were making wine in
Speaker 3: our garage next to our car, and then we moved
Speaker 3: to Livermore and then started continue to do wine a
Speaker 3: home wine making here, learned a lot about the business,
Speaker 3: and we moved here. The wine started getting better and better,
Speaker 3: and then in two thousand and seven we decided to
Speaker 3: start up the winery. So we rented a small space
Speaker 3: in Livermore and we got it bonded and started started
Speaker 3: as a small production boutique winery.
Speaker 2: And fifteen years later you have a tasting room and
Speaker 2: a winery and everything.
Speaker 3: So we're still small, but much bigger than we were
Speaker 3: back then.
Speaker 2: So where does the name M. Kuda Ridge come from?
Speaker 3: Oh that's a good question. So I mentioned my car earlier.
Speaker 3: So well there's a story. Should you want the long
Speaker 3: story or the short story?
Speaker 2: The best story?
Speaker 3: The best story? Okay, so I'll give you the medium story.
Speaker 3: So we were living at Fremont and we were looking
Speaker 3: to move out of Fremont, moved to Wine Country. We
Speaker 3: actually were looking at some property up in Windsor, which
Speaker 3: is up next to Sonoma. We actually put an offer
Speaker 3: on some property there and we drive all the way
Speaker 3: up there and the real estate agent wasn't very nice
Speaker 3: and they weren't willing to negotiate our price, and we
Speaker 3: just weren't happy with the old experience. So we decided
Speaker 3: not to proceed with that. So we were driving home
Speaker 3: and I saw this car on the side of the
Speaker 3: road and it was nineteen seventy Barracuda and it was
Speaker 3: had a for sale sign on it and was parking
Speaker 3: front of this bar. And so I told my wife Margie,
Speaker 3: I said, well, if we can't get that property, I'd
Speaker 3: like to get this car. She was not thrilled with
Speaker 3: that idea, and we talked to her to go into
Speaker 3: the bar. We found the owner ended up buying the bar,
Speaker 3: So are the car.
Speaker 4: I was gonna say about a bar.
Speaker 3: Just the car. So then when we were doing our
Speaker 3: home wine making in our gag, we were rebuilding the car.
Speaker 3: It was a multi year process, and so then the
Speaker 3: barrels of wine were always next to the car. So
Speaker 3: then one day we're having a party at her house
Speaker 3: and we were trying to figure out what we were
Speaker 3: going to name this first vintage of wine. And our
Speaker 3: last name is Dino, and Margie goes, let's call this
Speaker 3: Dino's Veno. And I said, it's not a good rhyne,
Speaker 3: but it doesn't sound sound like very good wine. And
Speaker 3: she goes, well, it's not. It tastes like the car,
Speaker 3: and I got admit, the first couple home, why making
Speaker 3: vintages weren't the best?
Speaker 2: Well, that's the terwa right, it was just picking up
Speaker 2: what it was made.
Speaker 3: Around, Yeah, gasoline. And so then my buddy was there
Speaker 3: and he's a car enthusiast, and he said, Larry, why
Speaker 3: don't we call this Couda Ridge Wines? And I said, oh,
Speaker 3: that's great. So when we did our home wine making,
Speaker 3: every time we bottled the wine, we had a picture
Speaker 3: of the car, and we just put the picture of
Speaker 3: the car on the label. So then when we started
Speaker 3: the winery back in two thousand and seven, we decided
Speaker 3: to carry that name forward. It has a story, so
Speaker 3: that's where.
Speaker 2: We are, but no more car on the label that
Speaker 2: is there is yeah if you look closely.
Speaker 3: So well the label is plumb crazy purple, which is
Speaker 3: the color of the car. And the subliminal ridge is
Speaker 3: really a subliminal drying of the car. So it's all
Speaker 3: subliminal message.
Speaker 2: And I like the car, and I do like how
Speaker 2: he came up with the name Cootera Ridge, and I
Speaker 2: get the bearra kuda, but the ridge was probably just
Speaker 2: a fanciful made you sound just official. So we were
Speaker 2: saying that today you are in a in a proper
Speaker 2: win ring, not in a warehouse downtown or something. And
Speaker 2: do you own vineyards?
Speaker 3: So we have a couple of vineyards. We do have
Speaker 3: a small vineyard in our house. We leased this space here,
Speaker 3: we're responsible for this vineyard. Year. We source from a
Speaker 3: lot of vineyards across the Livermore and we do one
Speaker 3: hundred percent little More Valley. So some of the vineyards
Speaker 3: that we source from our small family owned vineyards. So
Speaker 3: like some of our smaller ritals that we do, like
Speaker 3: carmon Air, which we can talk about later, comes from
Speaker 3: these small vineyard blocks that are owned by individuals. I
Speaker 3: have my own vineyard manager, and so me and the
Speaker 3: vineyard manager managed Joe's blocks exactly how we want them.
Speaker 3: They might as well be our vineyards, right, And then
Speaker 3: we buy some of our larger blocks from various other
Speaker 3: growers throughout the valley.
Speaker 2: And what you mentioned carmen Air.
Speaker 4: What other great varieties do you work with?
Speaker 3: Yeah, so we focus on doing Bordeaux wines, so Bordeaux
Speaker 3: style wines. We'll talk about that later, but so we
Speaker 3: do basically all the Bordeaux ridols. So we do well
Speaker 3: we only do sab Blanc. We used to do Semeon,
Speaker 3: but we don't do that anymore. And then we do
Speaker 3: the well I call them the six Reds of Bordeaux,
Speaker 3: so Murlow and cab cab Fronc, mall back Petit Verdeau,
Speaker 3: and then Carmen Air, which is our new one in
Speaker 3: the lineup.
Speaker 2: You've gotten way back into the Bordeaux to pull up
Speaker 2: grapes they don't even make anymore exactly.
Speaker 3: We do various blends as well, and we'll do some
Speaker 3: one off ridls of non Bordeaux, just a couple of those,
Speaker 3: but the focus is really on the on the Bordeaux lines.
Speaker 2: And what's your total case production?
Speaker 3: We do about twenty four hundred cases a year, so
Speaker 3: plus our minus a couple hundred depending on the And then.
Speaker 2: Are you exclusively direct to consumer like online and here
Speaker 2: in the tasting room or do you have distribution you know,
Speaker 2: anywhere in across the country.
Speaker 3: Right, So, yeah, we are primarily direct to consumer. So
Speaker 3: from the tasting room we have pretty sizable wine club.
Speaker 3: We do do have online so we can ship to
Speaker 3: most of the states through online, and then we're at
Speaker 3: a lot of local restaurants and wine bars and wine
Speaker 3: stores and such. But it's all direct from winery to
Speaker 3: the retail, so we don't have any brokers or distributors.
Speaker 2: So grew up kind of around the Livermore Valley in neighborhoods,
Speaker 2: you know, twenty thirty minutes away, and obviously got into
Speaker 2: wine as an adult. But I'm curious what your first
Speaker 2: memory is relevant to wine.
Speaker 3: Yeah, so I have a couple. So my first one
Speaker 3: is really just kind of growing up. And as I
Speaker 3: was a child, you know, my dad drank a lot
Speaker 3: of wine. And what I remember is he always drank
Speaker 3: these These were non varietal wines, but his favorite was
Speaker 3: Christian Brothers. Now I don't know that they make wine anymore.
Speaker 3: I know they do brandy, but back then they did
Speaker 3: a Christian Brother's wine and it was just goldish orange
Speaker 3: colored wine and he let me taste it and it
Speaker 3: was like really sweet. And then of course he drank Lancers,
Speaker 3: you know, when he got fancy and that type of stuff.
Speaker 3: So then after that, I would say, where we really
Speaker 3: got into it was when my wife and I were
Speaker 3: dating back in the Oh, my god, a long time ago.
Speaker 3: Don't make sure she doesn't hear that part. The early
Speaker 3: early eighties, and we'd always we'd always get together with
Speaker 3: friends and we would watch Miami Vice. Kind of dating
Speaker 3: myself here with wine. Have you heard of Miami Vice?
Speaker 3: So we'd watch. It was a weekly thing. We'd sit
Speaker 3: down and watch. Yeah, and then we uh so we
Speaker 3: The wines we started with was Green Hungarian, which is
Speaker 3: a sweet white wine from White White Bell Winery. And
Speaker 3: then when it was called Green Hungarian, I could not
Speaker 3: tell you what the britol is. And then when we
Speaker 3: got fancy and we were stepping up in life, we
Speaker 3: started with a Navarro. It was a Navarro a gritzminer,
Speaker 3: which was also a sweeter style wine, but definitely upscale
Speaker 3: from our green Hyperica.
Speaker 2: Well, I know, you know, it's very common to when
Speaker 2: you start out with wine to have more of an
Speaker 2: appeal towards residual sugar. To sweetness is more appealing than
Speaker 2: sometimes the big tannic bombs or anything like that.
Speaker 4: But obviously you.
Speaker 2: Have graduated, you've graduated into making more do varieties, which
Speaker 2: is quite a departure from Green Hungarian sweet wines. But
Speaker 2: I'm curious, what was what was one of those aha
Speaker 2: moments for you and wine? What was a wine that
Speaker 2: you had that just sort of made you kind of
Speaker 2: shake your head and go wow.
Speaker 4: And what was the occasion.
Speaker 3: Yeah, So that would have been in probably the nineteen nineties.
Speaker 3: And we had some friends in Fremont and they owned
Speaker 3: a cabin up in Bear Valley. And the only way
Speaker 3: you could get to this cabin or a winter is
Speaker 3: on a sled, on a like a snow sled, so
Speaker 3: it was buried kind of in that in the snow.
Speaker 3: And so we were at their house one day and
Speaker 3: he wasn't really into wine, but he was a lawyer,
Speaker 3: and he had all these wines lined up in his
Speaker 3: cabinet and we were snowed in, and of course we
Speaker 3: were drinking, and he goes, Larry, why don't you go
Speaker 3: pick a wine up there? And I start looking in
Speaker 3: his cabinet and he's got all these phenomenal wines. But
Speaker 3: he didn't have one clue on what these wines. They
Speaker 3: could have been Gallo, I mean, he had no clue.
Speaker 2: Would have been green Hungarian, It would have been green Hungarian.
Speaker 3: I would not have picked that one at this time.
Speaker 3: So he had a it was an opus one. So
Speaker 3: it was like a it was about I don't remember
Speaker 3: the exact vintage. It was like in the mid nineteen eighty,
Speaker 3: so it was like an it was like it was
Speaker 3: a ten to twelve year old opus one. And the
Speaker 3: mice were actually eaten into the cork because when the
Speaker 3: cabin was like locked up, I guess the mics were
Speaker 3: trying to get good wine.
Speaker 4: I guess it was they knew what was there.
Speaker 3: So I saw, I said, yeah, so I said, hey,
Speaker 3: we'd better open this bottle since the mice already started
Speaker 3: to get into the court. And this is a pretty
Speaker 3: should be a pretty decent bottle of wine. So we
Speaker 3: went ahead and opened it, and yeah, that was our
Speaker 3: hot moment. I mean that wine was just so so phenomenal,
Speaker 3: and it was bold, but it was softened with age
Speaker 3: and had complexity, and it was just at the time,
Speaker 3: the best wine we had ever had.
Speaker 2: So I guess that's the one that set you on
Speaker 2: your Bordeaux path. A.
Speaker 3: Yeah, I'm not really, you know that came later.
Speaker 2: So now, if we were to come to your home,
Speaker 2: what would we find in your home, in your cellar,
Speaker 2: in your wine fridges, under your bed, wherever you keep wine.
Speaker 2: What kind of wines do you keep in there? Are
Speaker 2: they the wines you make, are they winds of your neighbors,
Speaker 2: they winds from another country? Is it mostly Bordeaux varieties?
Speaker 3: Yes, yes, yes, and no. So yeah, I mean, we
Speaker 3: have a pretty sizeable wine cabinet. But the I mean,
Speaker 3: I would say the majority of the wines that we
Speaker 3: have in there are our local wines. It's mostly because
Speaker 3: we live in they're very accessible and we're always trying
Speaker 3: everyone's wine here locally and such. But we've been to
Speaker 3: many wine regions, so I would say some of the
Speaker 3: finer wines that we have are mostly from Bordeaux, Burgundy,
Speaker 3: and a Napa. We have quite a few Napa, so
Speaker 3: probably Napa would be the largest, and then Bordeaux and
Speaker 3: then Burgundy. We also have wines from other Appalachians through California,
Speaker 3: so I would say, uh, Pasa Robos, we have quite
Speaker 3: a few, and then like Plymouth, Fiddleton area kind of
Speaker 3: areas that we you know, we visit that we tend
Speaker 3: to purchase wine and accumulate wine from those regions.
Speaker 2: Is there anything you opened up recently that drank really well?
Speaker 3: Hmmm, other than couter Ridge. I don't know.
Speaker 2: Maybe that's what you opened most recently, but no, I mean,
Speaker 2: you know, sometimes we open up wines from our cellar
Speaker 2: that maybe we been holding on too, or maybe just
Speaker 2: because that's where they're stored. Was there anything recently you
Speaker 2: opened up that just gave you joy?
Speaker 3: Yeah? That, I mean we're always drinking wine, and we
Speaker 3: always having friends over and doing blind tastings and wine
Speaker 3: tastings and stuff, so there's lots of opportunities and stuff.
Speaker 3: The one, I guess, the one that would come to
Speaker 3: mind is it was a white. I mean, we typically
Speaker 3: drink red, but it was a Marsal from Burgundy and
Speaker 3: it was a it was a it was a charnay,
Speaker 3: so it was in neutral oak charnay. But it was
Speaker 3: just yeah, phenomenal. You know, I'm not a huge chardonnay drinker,
Speaker 3: but that style, with all the earthiness and the rocky
Speaker 3: granted minerality, just is just right up my alleys.
Speaker 2: Do you remember what vintage it was?
Speaker 3: It would have been it was when we went. We
Speaker 3: were in Burgundy last year, so then it would have
Speaker 3: been I would say a couple of years before that,
Speaker 3: so it wasn't real old. It was a premiere crew,
Speaker 3: but a grand crew, but it was let's see what
Speaker 3: we're in twenty twenty, I'd say around twenty probably twenty twenty,
Speaker 3: probably twenty twenty, twenty twenty one.
Speaker 2: Nice. Nice, So you have a focus on what you make,
Speaker 2: as you said, Bordeaux varieties, and I'm curious if you
Speaker 2: think among the bordou varieties or maybe beyond, there's a
Speaker 2: such thing as a perfect variety.
Speaker 3: I would say, no, you know, I mean, there's of
Speaker 3: course certain ritals that we drink more of and gravitate
Speaker 3: more towards than others. But in my mind, I mean,
Speaker 3: I have a very open mind on wine and the
Speaker 3: different varietals, and I think pretty much. I mean, any
Speaker 3: rityle that's grown in the right place, made by the
Speaker 3: right winemaker can be phenomenal. So to me, it's about
Speaker 3: the sense of place where that verrietal is grown, and
Speaker 3: then the winemaker doing a good job with that wine.
Speaker 3: Of course, there's certain styles that I prefer than other styles,
Speaker 3: but that's personal preference exactly, But doesn't mean the wines
Speaker 3: there's anything wrong with the wine. It's not much time.
Speaker 3: But no, I mean, I mean, I can't think of
Speaker 3: a verietyl that I have had that I said, I've
Speaker 3: never drink that ritle again. I mean I might with
Speaker 3: from certain areas or certain wine makers. However that wine
Speaker 3: that varietyl made in the right place, with the right winemakers.
Speaker 3: I mean drinking all day long.
Speaker 2: So if somebody were to, if somebody hasn't had the
Speaker 2: pleasure of tasting Couda Ridge wines, yet, what do you
Speaker 2: think they're missing out on?
Speaker 3: You know? So, yeah, we do Bordeaux wines, but we
Speaker 3: like to say that we do Bordeaux style wines, with
Speaker 3: style being the keyword here, So we try to make
Speaker 3: wines more of the old World style. So my pre
Speaker 3: I mean, I really got a liking for wine going
Speaker 3: or different styles of wine taking classes at the local
Speaker 3: community college here. They had a really good viticulture and
Speaker 3: knowlogy program there, especially on sensory analysis, and that's whally
Speaker 3: I got my liking for French wines just old World
Speaker 3: style wines in general. So that's what we strive for.
Speaker 3: So I would say our wines are typically less fruit
Speaker 3: forward than a lot of the wines, the local wines
Speaker 3: or even you know, California style wines. We try to
Speaker 3: get more earthiness, minerality, lower alcohol, well balanced wines so
Speaker 3: that you can have more than one glass and continue
Speaker 3: drinking on or they pair well with food, so fantastic.
Speaker 2: You know. I see that you have, you know, a
Speaker 2: few articles up on your wall, and I'm going to
Speaker 2: assume a few metals around the way, And I'm curious
Speaker 2: what your opinion is on wine critics and scores. I mean, clearly,
Speaker 2: when you do well.
Speaker 4: You showcase it.
Speaker 2: But in general, I mean, what is the role of
Speaker 2: a wine critic and a score play in a winery, lakers,
Speaker 2: or for you as a wine drinker.
Speaker 3: Yeah, I mean to me, they're critically important. You know
Speaker 3: some I think some have more recognition or I'm trying
Speaker 3: to get to the right word more. You know, they're
Speaker 3: more respected, I guess than others. But to me, it's
Speaker 3: not so much any one individual award because there's always
Speaker 3: error in the process, no matter if it's one person
Speaker 3: tasting them or whether it's a competition or whatever. But
Speaker 3: to me, it's more looking at the accumulation of awards. So,
Speaker 3: you know, some wineries, you know, if they're consistently getting
Speaker 3: you know, eighty eight to ninety, you know we have
Speaker 3: that wine is going to be good. It's a good
Speaker 3: decent wine. If you know, if they're getting in the nineties,
Speaker 3: so let's say ninety four. Well, then they're going to
Speaker 3: be pretty solid, pretty decent wines if that's consistent over time.
Speaker 3: Similarly with the wine competitions, right if if people are
Speaker 3: consisting it in golds and higher, you know, that speaks
Speaker 3: to me versus you know, silvers and one gold hair
Speaker 3: type thing. So to me, it's consistency of the awards
Speaker 3: from the competitions, which matters.
Speaker 2: Yeah, absolutely so of your wines, assuming they were all consistent.
Speaker 4: I'm pretty equal.
Speaker 2: If space aliens were to land on your property right now,
Speaker 2: knock on the door, and you had to choose one
Speaker 2: of the wines to welcome them with, which one would
Speaker 2: it be?
Speaker 3: Yeah, that was a hard question because I'm biased, But
Speaker 3: I think all of our wines are good. And then
Speaker 3: of course it varies from year to year, but I mean,
Speaker 3: I mean in general, I mean I would say I
Speaker 3: do Caberny fronc. That's what we're known for, is our
Speaker 3: Cabernet franc So I like to share that whenever I can.
Speaker 3: But also, you know, it's a nice wine. It's got
Speaker 3: good it's got good complexity to it, it's got a
Speaker 3: softness to it. It's not over bold. It's a wine
Speaker 3: that I think you know, appeals to a large consumer base.
Speaker 3: So it's the wine you.
Speaker 2: Gave me when I arrived. So I guess you know
Speaker 2: perhaps now you mentioned obviously you make predominantly red wines.
Speaker 2: You do have sauvignon blanc, but as a wine drinker,
Speaker 2: red white or rose red still or sparkling still. And
Speaker 2: you also mentioned that you make wines that are a
Speaker 2: little lower in alcohol, a little less fruit forward, a
Speaker 2: little more mineral driven, balance something to pair with food.
Speaker 2: So how do you approach food and wine pairing? Do
Speaker 2: you believe in the rules of you know, white wine
Speaker 2: and fish, red wine and meat. When you have a
Speaker 2: selection of predominantly red wines, you make it work with everything, right.
Speaker 3: So we have so I guess you can answer that
Speaker 3: a couple of ways. So you know, we pretty much
Speaker 3: always have wine open at the house. A lot of
Speaker 3: times we just have wine left over from our tasting
Speaker 3: room that we have you on the counter for a
Speaker 3: couple of days. So pretty much almost every meal that
Speaker 3: we have at the house we're paired with wines. But
Speaker 3: when we're doing more formal pairings like with restaurant, we
Speaker 3: do a lot of winemaker dinners or formal wine pairing
Speaker 3: competitions that type of stuff. You know, the protein to
Speaker 3: me takes a back seat. So I mean, there are
Speaker 3: certain things in the protein I think that that are
Speaker 3: important for the wine, like the vattiness, the body, and
Speaker 3: the weight of the protein. However, to me, it's the spices,
Speaker 3: the sauces and all the other companiments that go with
Speaker 3: that protein that influences as much as anything else. I
Speaker 3: guess my AHA experience there was we were doing a
Speaker 3: winemaker dinner at a nice local restaurant here uncle Use.
Speaker 3: It's an Asian restaurant and the owner is a Sawmine
Speaker 3: and I brought my Cabernet fronc. Well he had had
Speaker 3: my cabernate fronc, but I had brought it. We was
Speaker 3: gonna be on the menu, and he goes, Larry, we're
Speaker 3: gonna pair this little white fish. I go, I go, Nick,
Speaker 3: here crazy, not because you followed the rules. I was
Speaker 3: trying to follow the rules. And he goes, no, really,
Speaker 3: So anyway, we had He brought it out with a
Speaker 3: It was with a peaking sauce, so kind of a
Speaker 3: spicy red sauce with a little bit of sweetness to it,
Speaker 3: and it just it was just a parry made in heaven.
Speaker 3: So when I worked with like chefs and stuff like,
Speaker 3: we have our big wine tasting event come up here
Speaker 3: and live more later this year. It's called Taste Ar
Speaker 3: Tear War. We've actually done quite well at that competition.
Speaker 2: More awards on the other side of my wall. I
Speaker 2: didn't notice those, but no, yes.
Speaker 3: So we work with you know, high end chefs and
Speaker 3: coming up with those pairings, and what we always like
Speaker 3: to do is I always like to have them decompose
Speaker 3: the dishes. So you know, when we go to do this,
Speaker 3: don't bring the full you know, your full stack food
Speaker 3: and your your full pairing. Can we just can we
Speaker 3: decompose that and bring out the components of that and
Speaker 3: taste each individual component and how that component is doing
Speaker 3: with the wine that we're thinking of parent with it,
Speaker 3: and then let's started putting those pieces together, you know,
Speaker 3: and then the cheft is you know that the chefs
Speaker 3: are great and then putting it together to present it
Speaker 3: nice and everything, but let's get what the core ingredients are,
Speaker 3: you know, in this pairing with that wine. So that's
Speaker 3: kind of how I like to approach it.
Speaker 2: So you let you adjust the food to fit the wine.
Speaker 3: Yes, yes, and you know in the back on the
Speaker 3: protein component of that. You know, last year we did
Speaker 3: our taste Arte War with Elbie Steak, which is a
Speaker 3: high end steakhouse here locally, and we initially were going
Speaker 3: to do it with the wago be right, how can
Speaker 3: you go wrong with the wagu beef. We ended up
Speaker 3: scaling that back and we ended up doing it with
Speaker 3: the ribbi, which was like half the price of this wago. However,
Speaker 3: in that case, the the ribbi had more fat, so
Speaker 3: we really wanted to get the wago was like just
Speaker 3: so lean, so we wanted to get some of the
Speaker 3: fattiness from the protein. But then at the end of
Speaker 3: the day, it was the sauces and the spices and
Speaker 3: stuff that really made you know, really made the dish absolutely.
Speaker 2: So you started as a garages wine maker in your home,
Speaker 2: you are you source fruit from different vineyards. How much
Speaker 2: time do you spend in the vineyard A lot?
Speaker 3: I mean I'm very very active in the vineyards. And
Speaker 3: I mean the cliche goes it starts in the vineyards,
Speaker 3: but you know, I've been doing this now, I've had
Speaker 3: seventeen harvests. Eighteen harvests, and you know, at the end
Speaker 3: of the day, it really does. I mean it really
Speaker 3: The fruit that comes in is defining the wine that
Speaker 3: you make right from the beginning. So I have a
Speaker 3: lot of experience and formal education in viticulture. And part
Speaker 3: of the reason why we source from Livermore Valley is
Speaker 3: because that way I can be out in the vineyards
Speaker 3: a lot more and have those close relationships with the
Speaker 3: growers or the vineyard managers and you know, give them
Speaker 3: input if I don't think the vineyards being done right
Speaker 3: or needs leaf pooling, or whether you know the irrigation
Speaker 3: strategy is problematic or I think it's problematic. We pick
Speaker 3: the harvest dates and all the vineyards. You know, I
Speaker 3: was talking about the Bordeaux style earlier. One of the
Speaker 3: key things for us, and how I think I get
Speaker 3: the Bordeaux style as we tend to pick our grapes
Speaker 3: earlier than most of the other local wineries. So we
Speaker 3: will actually project when those grapes are ripe and then
Speaker 3: line up the pickers based on the projection.
Speaker 2: Are there are there any sort of signs or predictors
Speaker 2: that you look for that are going to tell you
Speaker 2: what a harves is going to give you so that
Speaker 2: you can plan this way in advance, or does it
Speaker 2: not allow you to plan so early?
Speaker 3: Well, I mean I would say yes and no. I
Speaker 3: mean as a wine maker, I mean I've been sourcing
Speaker 3: from the same vineyards for years, so you know, I
Speaker 3: have my history of what bridal gets picked at what time,
Speaker 3: so we have you know, when I put my initial
Speaker 3: plans together, I base it on that. However, you know,
Speaker 3: mother nature always has her way of doing things, so no,
Speaker 3: things get all mixed up as we get into it.
Speaker 3: But no, I mean we're picking based on ripeness and
Speaker 3: you know where where the fruit is to our liking.
Speaker 2: So in the time that you've spent here in the
Speaker 2: seventeen years you've been making wine and being in the
Speaker 2: vineyard all the time. We know every vintage tells a
Speaker 2: different story. But my question for you is in a
Speaker 2: place like Livermore with the fruit that you source, do
Speaker 2: you see more variation year to year? Do you see
Speaker 2: more you know commonality?
Speaker 3: Yeah, it's that's an interesting question, so it depends. You know. First,
Speaker 3: the first thing I would say is that you know,
Speaker 3: things are very consistent in Livermore valleys. So our growing
Speaker 3: seasons tend to be fairly consistent. Our weather patterns, for
Speaker 3: the most part, tend to be pretty consistent. So and typically,
Speaker 3: I mean, the fruit that comes off the vineyards is
Speaker 3: phenomenal and unless we have you know, I don't know
Speaker 3: when it was it twenty twenty when we had the
Speaker 3: one hundred and fifteen degree temperatures for a week or two,
Speaker 3: which I guess we just had here, but that was
Speaker 3: right during harvest time. That screwed up the fruit. But
Speaker 3: but in general, there's it's pretty consistent. So where alas
Speaker 3: a going what was the question again?
Speaker 2: If you see it, do you see more variation from
Speaker 2: year to year? More consistency? And you're saying consistency. So
Speaker 2: I'm experienced in.
Speaker 3: Seed, but I guess what I would add to that is,
Speaker 3: you know, when my first commercial harvest was in two
Speaker 3: thousand and seven, you know, and back then in seven
Speaker 3: eighth nine, the harvest was later and we were processing
Speaker 3: fruit up to Thanksgiving and I remember it was freezing
Speaker 3: out there. There was ice on the on the bins
Speaker 3: and it was just you know, and that was a
Speaker 3: normal thing back then. You know. I think we got
Speaker 3: spoiled here in the twenty tens through twenty twenty where
Speaker 3: everything just started coming in right around labor day and
Speaker 3: we were pretty much finishing up by end of October
Speaker 3: for the most part. I mean, some stuff might trickle in,
Speaker 3: but now recently it's kind of been all over the
Speaker 3: place last three or four years, so I think we're
Speaker 3: having more variations in the temperatures, so we are tending
Speaker 3: to harvest stuff a little bit earlier, and then it
Speaker 3: does seem like stuff is trickling in a little bit
Speaker 3: later as well.
Speaker 2: Yeah, an extended picking season as opposed to extended growing
Speaker 2: season exactly. So, because you spend time in the vineyards
Speaker 2: and you know you're sourcing from so many different places,
Speaker 2: do you feel that you have sort of a relationship
Speaker 2: with each vineyard? Do you talk to the vines? Do
Speaker 2: you know each of them kind of individually? And do
Speaker 2: they communicate to you as much as you communicate to them?
Speaker 3: You know, a big communicator with non verbal objects. But
Speaker 3: you know, I do you know in these vineyards and
Speaker 3: the bigger blocks. I mean, yeah, I'm very familiar with
Speaker 3: most of these vineyard blocks, and you know, we have
Speaker 3: our favorite rows, you know that will will source from,
Speaker 3: so you know, we'll go out there, I'll look at them.
Speaker 3: I'm tasting them frequently and deciding whether i want to
Speaker 3: do those same rows or move to a different section.
Speaker 3: But as far as talking to them, I would.
Speaker 2: Say no, although maybe you know they know you play favorites,
Speaker 2: so they don't.
Speaker 4: Talk to you.
Speaker 3: That's right.
Speaker 2: When do you have any sort of good luck rituals
Speaker 2: that you do at the start of harvest for yourself
Speaker 2: or for your team, any sort of traditions that you've established.
Speaker 3: I mean, other than just getting the equipment out and
Speaker 3: cleaning it and make sure it's ready. That's a good start.
Speaker 3: But no, not really. We do have our end of
Speaker 3: harvest ritual. We all go we go to a local
Speaker 3: Mexican restaurant and do shots.
Speaker 2: But no, not before well, I mean a tradition at
Speaker 2: the end is equally important to a tradition at the start.
Speaker 2: Exactly at least one of them you know you're finished.
Speaker 2: The other one is sort of the anticipation. So you
Speaker 2: came to wine a little bit later in your career.
Speaker 2: I assume this is as you said, Hobby gone Wild,
Speaker 2: gone to Haywire, and maybe it's a second career when
Speaker 2: you were little, What did you want to be when
Speaker 2: you grew up? And what did you end up doing
Speaker 2: before you came to wine?
Speaker 3: So, growing up, I wanted to be either an architect
Speaker 3: or an airline pilot.
Speaker 4: And what did you become? Neither of those?
Speaker 3: Although some days I wish I became an architect. I did.
Speaker 3: I do like architecture, but no, I went into software engineering,
Speaker 3: so I was in computer programming software engineering for twenty
Speaker 3: seven years. So we started making wine at the end
Speaker 3: of my software engineering career as a hobby. This is
Speaker 3: where the hobby gone Wild comes in, but in the garage.
Speaker 3: And then we had moved to Livermore and in two
Speaker 3: thousand and seven started that commercial winery in the garage
Speaker 3: as very small, small wine production as I was still
Speaker 3: working in Silica Valley. And then I got laid off
Speaker 3: in eight and then we decided to ramp up the production.
Speaker 3: We moved to a new facility, not this one, an
Speaker 3: intermediate intermediary one, and and increased our production, opened our
Speaker 3: tasting room there.
Speaker 2: You're it's almost like you were forced into letting your
Speaker 2: hobby take over.
Speaker 3: We were, yeah, it's interesting because we may have never
Speaker 3: done it otherwise because we did. We were doing the
Speaker 3: home why making and then you know, we always were
Speaker 3: going to do it as a hobby, and then a
Speaker 3: hobby a retirement business, I guess, is a way to
Speaker 3: put it. What we did not realize at the time
Speaker 3: is how much work this business is.
Speaker 2: So it's almost better you didn't do it for retirement exactly.
Speaker 3: So it was kind of it was a blessing that
Speaker 3: we actually, I got laid off, we got forced into
Speaker 3: doing it and making that my my sole career and
Speaker 3: then building upon that. So otherwise we would have never
Speaker 3: been got to where we are today.
Speaker 2: And here you are today making wine and having a
Speaker 2: tasting room and selling it and doing all the things
Speaker 2: you have to do in addition to just spending time.
Speaker 2: I'm in the vineyard. And when you're not doing all
Speaker 2: of that, how do you like to spend your free time?
Speaker 3: Huh?
Speaker 2: Do you remember what free time is? No?
Speaker 3: I forgot what that is.
Speaker 2: Yeah, So if you had free time, how would you
Speaker 2: like to spend it?
Speaker 3: I like music, I like going to concerts, so we
Speaker 3: like good food and friends and family. So I would
Speaker 3: say those things, you know, the outdoors, you know, camping
Speaker 3: and snow skiing and that type stuff, although we seem
Speaker 3: to be doing less and less of that nowadays, but
Speaker 3: we still like to get outdoors when we can so,
Speaker 3: but I say mostly yeah, music, music, food and friends.
Speaker 4: Do you have a favorite band?
Speaker 3: I do?
Speaker 2: And who are they?
Speaker 3: Neil Young is my favorite, ourst of all time?
Speaker 1: Yes?
Speaker 4: Nice?
Speaker 2: And if you could, you know, share a bottle of
Speaker 2: wine with Neil Young, which one would you pick?
Speaker 3: Ah, that's a good question. He would he would want
Speaker 3: the I think he would want these bolder one, petit
Speaker 3: d I think I would do petitva. You know, Pati
Speaker 3: Da is our It's my go to wine when we're
Speaker 3: smoking cigars with my buddy's out in the backyard.
Speaker 2: What does that?
Speaker 3: Yes? And then he'll may be smoking cigars or other things.
Speaker 3: But I think that would be a good daring.
Speaker 2: So if you're planning a romantic evening for you and
Speaker 2: your wife, what kind of wines get open? Then? Now
Speaker 2: I'm really curious because if we got the cigar wine,
Speaker 2: we got the But what sets a romantic tone on
Speaker 2: the table with wine? What makes your wife happy?
Speaker 3: I should say, right, yeah, usually we will. You know,
Speaker 3: we do have a sizable wine cabinet, so we have
Speaker 3: quite a few wines in there from I would say,
Speaker 3: from Napa, Bordeaux and Burgundy that are you know, ten
Speaker 3: fifteen year old wines. And we kind of use those
Speaker 3: for those special occasions, either just us going out to dinner,
Speaker 3: or if we have I'm loving friends over that enjoy
Speaker 3: and appreciate wine, we'll crack them open. But I would say,
Speaker 3: typically we would open a cab, probably a you know,
Speaker 3: a Napa cab, a ten to fifteen year old Napa cab,
Speaker 3: or a Bordeau ten fifteen year old Bordeau, I would say, and.
Speaker 4: Set the mood.
Speaker 2: So you had an illustrious career prior to this, you know,
Speaker 2: very illustrious, well, you know, working in the tech sector,
Speaker 2: and now you're working on wine. And of course no
Speaker 2: one had ever told you, as you had said, how
Speaker 2: much work having a winery is. But I'm curious, is
Speaker 2: there something someone did tell you along the way, a
Speaker 2: piece of advice that someone gave you, a parent, a
Speaker 2: mentor a teacher somewhere, that that did stick with you
Speaker 2: as opposed to the person who never warned you about
Speaker 2: getting into wine.
Speaker 3: Yeah, So I guess my story on that one is
Speaker 3: I would say it's David Everett, who is an instruct
Speaker 3: at the Lost Pacidas Community College, which I referred to earlier,
Speaker 3: and before we had started the winery, I was probably
Speaker 3: doing homeline making at the time. I was taken a
Speaker 3: lot of classes at the community college, mostly in viticulture
Speaker 3: and in in Winston's re analysis and in the wine
Speaker 3: stensory analysis class. He started the class by doing a
Speaker 3: blind tasty and there was a couple of people in
Speaker 3: the class who were very vocal and thought they were
Speaker 3: wine experts.
Speaker 4: And always one more two, oh yes, they.
Speaker 3: Let everyone know it, and et cetera. So then so
Speaker 3: then we go to taste these wines and they were sherries,
Speaker 3: and so we're in some of there were sherries from
Speaker 3: all over the world. So we taste these wines and this,
Speaker 3: and then he was and David asked, well, which one
Speaker 3: do you like the best? Well, this guy stands up
Speaker 3: and oh it's this one here, this one is the
Speaker 3: best one out of all of these lineup hands down.
Speaker 3: So David is okay, very interesting, and so then ask
Speaker 3: other people. Everyone gets in and putting. So then he
Speaker 3: unveils these wines. Well, that wine was a setter Home
Speaker 3: White Zipadel at about six dollars a bottle.
Speaker 2: Not really a sherry style line exactly.
Speaker 3: And you know, and then he had some of those
Speaker 3: that were, you know, wines from Warez Spain and some
Speaker 3: real true sherrys which a lot of people don't have
Speaker 3: experience with and such. And so what I learned on
Speaker 3: that experience was number one, keep your mouth shut, so
Speaker 3: you know, be objective and not subjective. So when you're
Speaker 3: describing wines, you know, talk about more what you get
Speaker 3: in those wines, not what your feelings are about those wines.
Speaker 3: They've pressed against the wall. And you can do that,
Speaker 3: but you know, be aware that it may not be
Speaker 3: what you think it is.
Speaker 2: Wine is pretty deceiving that way, correct. It's probably one
Speaker 2: of the few industries that can keep you humble, yes.
Speaker 3: Exactly, once you think you got to figure it out
Speaker 3: here back to square wine.
Speaker 2: Well, so when you look back at your career, your
Speaker 2: entire career, what would you say is one of your
Speaker 2: proudest achievements to date?
Speaker 3: Yeah, I mean, I mean, I would say it's the
Speaker 3: winery starting the winery, And I would say it has
Speaker 3: to do with the just kind of what we have
Speaker 3: built and built a place for people to come and
Speaker 3: enjoy wine and socialize and meet people. And you know,
Speaker 3: to us, looking back on this, I never dreamed that
Speaker 3: that's what would be created. It was more of we
Speaker 3: want to make good wine, the best wine we can
Speaker 3: possibly make. How do we build this business? Is blah
Speaker 3: blah blah, But never thought about it from the perspective
Speaker 3: of this is really an experience and a place of
Speaker 3: that people come to enjoying and meet people and enjoy
Speaker 3: wine and enjoy wine and food. And we met some
Speaker 3: of our best friends in the world through the Wiry.
Speaker 4: So that's wonderful.
Speaker 2: It's yeah, you know, it's it's it's you know, it's
Speaker 2: not just an achievement, but it's something that that is.
Speaker 4: It affects your whole lifestyle, so.
Speaker 3: Correct, correct, and it will be with us, you know, forever.
Speaker 3: So yeah, well, now I'm.
Speaker 2: Going to have you fill in a question, finish the sentence.
Speaker 2: For me, a table without wine is like.
Speaker 3: How about a car without wheels. I'll stick with the
Speaker 3: car theme.
Speaker 4: Beautifully done.
Speaker 2: I love the full circle of thing.
Speaker 3: Perfect. But I guess the reason I say that, For us,
Speaker 3: wine is an integral part of our meals, So you know,
Speaker 3: it feels like something is missing if we don't have
Speaker 3: wine with our meals. So that's why I would say that.
Speaker 2: Well, so now I have a question, and maybe maybe
Speaker 2: you answered it already, but maybe they're there's another name
Speaker 2: that'll come to mind. But we're sitting at a table.
Speaker 2: You're pouring a little wine in my glass, little cabinet
Speaker 2: from a little cabernet, fronk a little in your glass.
Speaker 4: There's another glass, another empty seat next to you.
Speaker 2: And I'm curious, who, from any walk of life, living
Speaker 2: or deceased do you wish that you could sit next
Speaker 2: to and share a bottle of your wine that you made.
Speaker 3: Yeah, I don't have any person in individually, I would say,
Speaker 3: you know, I guess I guess I would say a
Speaker 3: renowned kind of wine critic. So I mean, we've tasted
Speaker 3: wine with a lot of sawmy a's and you know,
Speaker 3: and people educated in the wine business, but not really
Speaker 3: a I guess I would say a real world class
Speaker 3: wine critic. And you could name your favorites, but really
Speaker 3: we'd like to just sit down with them and because
Speaker 3: of the you know, I'd like to get just get
Speaker 3: the real input, constructive input on the wines and how
Speaker 3: they think they would compare to some of the finest
Speaker 3: wines that they've tasted, because they've tasted a lot more
Speaker 3: fine wines than I have. I've had some good ones,
Speaker 3: but not like the So anyway, you know what, you
Speaker 3: know what differentiates you know, this style of wine from
Speaker 3: you know, Romanee Conte or from Petrus or from Obrio
Speaker 3: or whatever. So what is the you know what, what
Speaker 3: is the differentiating factor?
Speaker 2: You want some critical feedback, yes, not a philosophical talk,
Speaker 2: but critical feedback. Yes, yes, so and Neil Young will
Speaker 2: be at the other table. Be a different discussion. Yes,
Speaker 2: I don't know that.
Speaker 3: We've been talking about the finer points of one.
Speaker 2: So you know, you're talking about some of the wines
Speaker 2: you collect, and I know the wines that you make
Speaker 2: and that you drink. And if you had to select
Speaker 2: three wines, any three wines to take to a deserted island,
Speaker 2: what are the three wines?
Speaker 3: You would pick three wines? Usually people ask what the
Speaker 3: one wine?
Speaker 4: Ah see, I'm more generous.
Speaker 3: You are well, Cavity franc would be one like yours?
Speaker 2: Or would it be from a particular producer, a particular region.
Speaker 3: I have to pick one of those?
Speaker 2: You thought I was being nice with three, but.
Speaker 3: I would say probably a franc blend from Palmeerol or
Speaker 3: Saint Similian, That's what I would say there. That would
Speaker 3: be one number two. I would get a Marsas from Burgundy.
Speaker 3: Just I don't drink a lot of white, but if
Speaker 3: you're on a deserted island, you're gonna want some variation.
Speaker 3: And it can be very warm and hot, and there
Speaker 3: might be days for some white wines, so you.
Speaker 4: Gotta gotta mix it up a little bit. It's okay,
Speaker 4: So you got you got to be cab.
Speaker 3: I mean, we drink cab all the time. We feel
Speaker 3: life would be empty without a Caberny semyon.
Speaker 2: So we have a Bordeaux cab franc. We have a
Speaker 2: Burgundy so Chardonnay, and then the cabinet Sauvignon is.
Speaker 3: Oh my goodness, from where Bordeaux would be Bordeaux. Yeah, yeah,
Speaker 3: you know the you know Napa, I mean, I love
Speaker 3: Napa cabs. I have a lot of them, but you know,
Speaker 3: a lot of them to me tend to be overly
Speaker 3: bold and overly tannic for my liking. So I tend
Speaker 3: to like the softer style cabs. And then I don't
Speaker 3: like extremely fruit forward style wine, so I think my
Speaker 3: safest bet would be a Bordeaux cab I love it. Well.
Speaker 2: Now we have four of your wine sitting here, and
Speaker 2: you've talked a little bit about the Cabinet franc and
Speaker 2: you mentioned the petite verdeaux as wines who are given
Speaker 2: out to people that would come here and Neil Young
Speaker 2: or the aliens or myself. But I'm curious now if
Speaker 2: you can sort of pair these wines with music or
Speaker 2: you're going to kind of end on this lovely note
Speaker 2: of wine centric. I know you you don't sing to
Speaker 2: your vines, but let's see if wine conjures up in
Speaker 2: emotion the way the wine does. Uh yeah, music conjures
Speaker 2: up in emotion the way wine does. So let's start
Speaker 2: with your Cabernet Frank that I've been sipping on.
Speaker 3: Okay, that would be so that's kind of, you know, soft, elegant, relaxing,
Speaker 3: you know, just kind of sets the mood. That would
Speaker 3: be Neil Young Harvest.
Speaker 2: Okay, your Petite for dough.
Speaker 3: Yes, so that I'm gonna go Neil Young with that
Speaker 3: one too. I'll change it up on the next one,
Speaker 3: but on the Petit for doe It would be Neil
Speaker 3: Young like a hurricane, So you can do.
Speaker 2: The same artist but different songs.
Speaker 3: Okay, So like a hurricane because it's a rockin' loud.
Speaker 3: Jamming's song, which Petit for Doeau is kind of bold
Speaker 3: and in your face, but then it's about it's about.
Speaker 3: The song is a about a love story and loving
Speaker 3: this uh, this girl who is wild like a hurricane,
Speaker 3: but there's true love. So that would be my petibrido.
Speaker 1: Okay.
Speaker 2: And what about Cabernet Savignon.
Speaker 3: M gonna do Carmen Air instead, maybe Cabernet Sevignon. That
Speaker 3: would be uh, putting me on the spot here on
Speaker 3: this one. So we do different styles of cab. This
Speaker 3: one is more of our fruit forward kind of style cab.
Speaker 3: So I would go with maybe Tom Petty with how
Speaker 3: about breakdown?
Speaker 2: Okay, okay, look at you see, we got the rock thing.
Speaker 2: I'm going to throw you another, you know, left field
Speaker 2: one because you only make one white wine, but we
Speaker 2: should do white wine. What about your savignon blanc?
Speaker 3: Yeah, the Saviyon blanc is our soft blanc, is done
Speaker 3: in stainless steel. It's very aromic, nose, very a lot
Speaker 3: of aromic flavors, very citrusy, kind of that style of
Speaker 3: sabbyon blanc. So maybe Jimmy Buffett, maybe like a Jimmy
Speaker 3: Buffett song, you know, because it reminds me of the
Speaker 3: beach and being outdoors and that kind of lifestyle.
Speaker 4: I love it.
Speaker 2: Okay, I'll throw you a softball for the last one.
Speaker 2: So you're doing really well in this and I like
Speaker 2: your rock theme. I would normally stop at three wines,
Speaker 2: but you're on a roll here, so let's do your
Speaker 2: Kerman year.
Speaker 3: Okay, that would be Steppenwolf Born to be Wild. You
Speaker 3: were just.
Speaker 4: Waiting to give that to me.
Speaker 3: So that is out of all of our wines, the
Speaker 3: carmonr is the most different out of all of them.
Speaker 3: I tell people it's the most really boredo style we make.
Speaker 3: It's a very herbaceous. It's got that green pepper, that
Speaker 3: herbaceousness to it. The fruit is hard to find. I mean,
Speaker 3: it's really layered underneath the wine. So it's kind of
Speaker 3: the wild wine out of the bunch.
Speaker 2: Well, fantastic, See Larry, you survived, you did it, you
Speaker 2: got your music. I'm ready to rock out with some
Speaker 2: of your wines. But I have one more question to
Speaker 2: end it. The first part of it is you've traveled around.
Speaker 2: You said you've collected wines from different places, but what
Speaker 2: wine region in the world is at the top of
Speaker 2: your bucket list to explore?
Speaker 3: Yeah, I think right now, my wife and I've been
Speaker 3: talking about South America, so Chili and Argentina. So we've
Speaker 3: done a lot of the wine regions in Europe, and
Speaker 3: you know, we'd like to try there, you know, I think, Mike,
Speaker 3: I'm thinking Chili wines might have some carmon air well
Speaker 3: that too, but the Chili wines might be somewhat similar
Speaker 3: to California and as far as climate and stuff goes.
Speaker 3: But then, yeah, you got the carmon air and mall back.
Speaker 3: We're very well known for our all back so yeah,
Speaker 3: so I think Chile and Argentina would be a fun
Speaker 3: place to go to, but a fun place to go
Speaker 3: to for wine as well.
Speaker 2: Absolutely, And let's just finish up and you tell me,
Speaker 2: if people want to come visit here and they want
Speaker 2: to taste Cooda Ridge wines, how can they find you?
Speaker 2: Where can they find you? And what can they experience
Speaker 2: when they come here?
Speaker 3: Yeah, So we're pretty easy to find, so we're you
Speaker 3: go to our website so www dot Kudah ridgewines dot
Speaker 3: com all one word. You can make find information about
Speaker 3: our wines there, purchase wines there. We do ship most states.
Speaker 3: You can make reservations for the winery. We also take
Speaker 3: walk ins. And then you know, as far as our experience,
Speaker 3: I'm very family oriented. We're very low key here. Our
Speaker 3: staff is low key. Our family is typically here and
Speaker 3: if not, our staff is like family, so you'll feel
Speaker 3: that way. We have a beautiful outdoor patio area, so
Speaker 3: you know, during you know, the nice days here, sitting
Speaker 3: out and the vineyards having wine is a very enjoyable experience.
Speaker 2: Just come and relax. Maybe you'll get Larry to put
Speaker 2: on some rock and roll in the background and you
Speaker 2: can sip along with the petite Fordeau or cap Fronk
Speaker 2: or any of the Bordeaux grapes with a little rock music,
Speaker 2: of course, and.
Speaker 3: On a very rare day, I may even bring the kudah.
Speaker 4: You still have it, We still have.
Speaker 3: It, Yes, there's the pictures of it around here somewhow,
Speaker 3: and it's what year, it's nineteen seventy, wow, So we
Speaker 3: still have it. And I don't drive a lot. Everyone
Speaker 3: that comes here ass where's the car. It's well, it's
Speaker 3: at home.
Speaker 2: I'm just surprised that none of your wines conjured up
Speaker 2: the song Barracuda. I know, well no, let's go find
Speaker 2: on but Larry, thank you for joining us today on
Speaker 2: Wine Soundtrack. It's been a joyed talking with you. Really
Speaker 2: fun and cheers.
Speaker 1: Thank you Elson, Thanks for listening to a new episode
Speaker 1: of Wine Soundtrack USA. For details and updates, visit our
Speaker 1: website windsoundtracks dot com.