WEBVTT 1 00:00:00.080 --> 00:00:03.960 First of all, we have to get big food news. Finally. 2 00:00:04.879 --> 00:00:09.160 Now there is a Chick fil A in concourse at 3 00:00:09.199 --> 00:00:10.640 the Denver International Airport. 4 00:00:10.679 --> 00:00:14.119 Can we all just have a moment in a golf clap? 5 00:00:14.119 --> 00:00:15.240 But thought there always was one? 6 00:00:15.320 --> 00:00:18.679 No, it's been in B. No, yeah, there's always been 7 00:00:18.679 --> 00:00:21.640 one in B. And now there's one in C in 8 00:00:21.679 --> 00:00:24.359 the center core. I mean you eat there every day 9 00:00:24.359 --> 00:00:28.160 but Sunday, right, why are you not a Chick fil 10 00:00:28.160 --> 00:00:31.120 A person? Not really, I don't know the obsession with 11 00:00:31.239 --> 00:00:31.679 Chick fil A. 12 00:00:31.800 --> 00:00:33.960 Like, I get it. It's a good chicken sandwich. I 13 00:00:34.000 --> 00:00:35.920 used to. I used to enjoy it, but I don't 14 00:00:35.920 --> 00:00:37.960 really eat fast food. I don't really eat fast food. 15 00:00:38.240 --> 00:00:39.520 But it doesn't even make the cut. 16 00:00:39.640 --> 00:00:41.679 Like if I decide, you know, every once in a 17 00:00:41.679 --> 00:00:43.359 while you get a craving, right, you're like, oh you 18 00:00:43.520 --> 00:00:46.799 really need some fredge Friser. Oh you know, they're never 19 00:00:46.840 --> 00:00:49.119 in my I don't ever think about Chick fil A. 20 00:00:49.479 --> 00:00:51.560 Yeah, I just we just don't. We really just don't 21 00:00:51.600 --> 00:00:53.880 too fast food anymore, hardly at all. And part of 22 00:00:53.880 --> 00:00:57.039 it is because my husband has uh foods and stuties. Right, 23 00:00:57.520 --> 00:00:59.439 It's like, eh, it's just not even worth it. I 24 00:00:59.479 --> 00:01:01.520 make it better exactly. 25 00:01:02.560 --> 00:01:05.560 Speaking of making it better, let's talk about the French 26 00:01:05.680 --> 00:01:07.400 and wine for a moment, shall we. 27 00:01:07.760 --> 00:01:10.840 It is bubble season. I mean, do you have any 28 00:01:11.040 --> 00:01:11.959 go ahead, I'm gonna correct you. 29 00:01:12.640 --> 00:01:15.079 WoT we were gonna say that, But for many people 30 00:01:15.640 --> 00:01:19.319 it's bubble season. We're celebratory. There's nothing more celebratory than 31 00:01:19.359 --> 00:01:23.560 a wine of sparkle, a bottle of sparkling wine. And 32 00:01:23.840 --> 00:01:28.400 today on our blog, if you've ever wondered about how 33 00:01:28.480 --> 00:01:31.840 bubbles became bubbles and why it's only a champagne if 34 00:01:31.840 --> 00:01:35.239 it's from the Champagne region of France, you can check 35 00:01:35.280 --> 00:01:37.120 it out on the blog today. So let's start with 36 00:01:37.159 --> 00:01:39.840 a little bit of that. Yeah, when we talk about 37 00:01:40.200 --> 00:01:42.439 how we make wine, it's pretty basic, right. I mean, 38 00:01:42.480 --> 00:01:45.359 you've got the grapes, you've got a little fermentation, you've 39 00:01:45.319 --> 00:01:47.439 got a little sugar, you got a little whatever. But 40 00:01:47.560 --> 00:01:50.640 what makes it bubble? When it is? What makes one 41 00:01:50.680 --> 00:01:53.680 wine bubble and another wine not so. 42 00:01:53.959 --> 00:01:59.680 When yeast consumes sugar, it releases two things, alcohol and 43 00:01:59.719 --> 00:02:01.159 carbon dioxide CO two. 44 00:02:01.680 --> 00:02:03.319 And so that's why. 45 00:02:03.120 --> 00:02:06.519 When we are making if you've ever taken yeast and 46 00:02:06.519 --> 00:02:08.599 added it to some warm water, and some sugar. Because 47 00:02:08.639 --> 00:02:11.039 you're going to make some bread, it's going to start bubbling. 48 00:02:11.280 --> 00:02:13.919 So that's a good thing because that's what triggers the 49 00:02:14.039 --> 00:02:15.240 rise in yeast bread. 50 00:02:16.080 --> 00:02:18.199 So same thing happens when we're making wine. 51 00:02:18.680 --> 00:02:20.319 The question is are we going to trap that CO 52 00:02:20.560 --> 00:02:23.159 two that's produced from the fermentation process or are we 53 00:02:23.240 --> 00:02:25.400 just going to let it breathe off naturally? And so 54 00:02:25.479 --> 00:02:28.520 if you're just if you're just taking grape must, so 55 00:02:28.560 --> 00:02:31.960 that's the grape juice from crushing grapes, and either allowing 56 00:02:32.240 --> 00:02:35.159 natural yeast that's kind of floating around the vineyard, or 57 00:02:35.199 --> 00:02:40.400 you're injecting a commercialized yeast for wine making. That yeast, 58 00:02:40.479 --> 00:02:43.599 once it starts consuming the sugars from the grape must, 59 00:02:43.759 --> 00:02:46.599 it's going to produce alcohol and carbon dioxide. 60 00:02:46.639 --> 00:02:50.319 So in theory, you could make any wine a sparkling 61 00:02:50.360 --> 00:02:51.000 wine totally. 62 00:02:51.000 --> 00:02:52.080 You just have to capture it. 63 00:02:52.159 --> 00:02:55.599 So typically, so like champagne, a secondary fermentation is going 64 00:02:55.639 --> 00:02:58.240 to take place in the bottle. And the reason why 65 00:02:58.319 --> 00:03:03.039 champagne is as expensive as it is and why it 66 00:03:03.120 --> 00:03:07.120 has kind of this rich brioche bread biscuit yeast flavor 67 00:03:07.400 --> 00:03:10.560 to it is because they allow the wine then to 68 00:03:10.599 --> 00:03:13.719 remain in contact with the expended y cell. So after 69 00:03:13.759 --> 00:03:16.120 they've done their hard work and they've consumed all the 70 00:03:16.120 --> 00:03:19.080 sugar that they can, they've produced the alcohol, and they've 71 00:03:19.159 --> 00:03:22.120 produced that carbon dioxide which has been captured because they've 72 00:03:22.280 --> 00:03:24.400 they've put it in this bottle with a beer cap 73 00:03:24.400 --> 00:03:24.719 on it. 74 00:03:25.560 --> 00:03:26.840 Then it's going to sit there and it's just going 75 00:03:26.879 --> 00:03:27.360 to hang out. 76 00:03:27.360 --> 00:03:30.080 The wine's going to hang out intermingling with the lees 77 00:03:30.240 --> 00:03:33.159 or the expended e cells. That's known as surly and 78 00:03:33.319 --> 00:03:36.879 a lot of wines do that, whether they've if they're 79 00:03:36.919 --> 00:03:40.479 trapping it to kind of capture that the bubbles, or 80 00:03:40.879 --> 00:03:42.039 even if they're not doing that. 81 00:03:42.240 --> 00:03:43.800 Chardonnay often or you'll. 82 00:03:43.639 --> 00:03:46.960 See descriptions of it's spent six months on the lees. 83 00:03:47.400 --> 00:03:48.280 That's what they're saying. 84 00:03:48.360 --> 00:03:52.479 They're they're leaving that expendedy cell uh in contact with 85 00:03:52.560 --> 00:03:54.800 the wine to give it a different flavor profile. 86 00:03:55.360 --> 00:03:56.879 Is that what you see in the bottle, like the 87 00:03:56.919 --> 00:03:58.719 silt in the bottle of the wine. 88 00:03:58.759 --> 00:04:01.800 It can be especially if they are sometimes that is 89 00:04:01.840 --> 00:04:04.560 just that natural process if they have not fined and 90 00:04:04.599 --> 00:04:08.439 filtered the wine. Finding it helps remove some of the 91 00:04:08.439 --> 00:04:12.599 proteins out of the wine that can occur from harvest 92 00:04:12.680 --> 00:04:17.040 and everything that's going into the wine itself, but also 93 00:04:17.120 --> 00:04:20.920 sometimes that sediment can be from the grapes themselves if 94 00:04:20.920 --> 00:04:22.319 they have not filtered it off. 95 00:04:23.079 --> 00:04:24.800 But you'll hear terms like. 96 00:04:24.839 --> 00:04:28.120 You know, then you're racking the wine off of the 97 00:04:28.199 --> 00:04:30.759 expended YE cells. So I kind of described the difference 98 00:04:30.759 --> 00:04:32.759 between method champ and wahs. 99 00:04:33.000 --> 00:04:34.560 So that's the method used to. 100 00:04:34.519 --> 00:04:38.360 Make Champagne, crimon kava, all of these sparkling wines that 101 00:04:38.399 --> 00:04:43.079 are in that Champagne fashion versus the Italian sparkling wine 102 00:04:43.079 --> 00:04:47.639 called Prosecco, which most people kind of know about. Prosecca 103 00:04:47.720 --> 00:04:50.079 was made in It was actually a French wine maker 104 00:04:50.120 --> 00:04:52.879 with last named Charmont who came up with the charmont 105 00:04:52.959 --> 00:04:55.759 or tank method. And so what happens with that is 106 00:04:55.800 --> 00:05:00.480 after fermentation, they rack that wine off. Takes place in 107 00:05:00.480 --> 00:05:03.560 the stainless steel tank, but they'll rack the wine off 108 00:05:03.600 --> 00:05:04.600 of the expended E cells. 109 00:05:04.639 --> 00:05:05.920 What does that mean racking the wine? 110 00:05:06.319 --> 00:05:10.279 It's getting that wine off of your expended YE cells. Okay, okay, 111 00:05:10.279 --> 00:05:11.800 they want to get rid of them. So I'm just 112 00:05:11.879 --> 00:05:12.920 using an example here. 113 00:05:12.920 --> 00:05:15.360 Like your gravy separator, you're going to put it into 114 00:05:15.399 --> 00:05:17.279 a gravy separator and you're going to run the wine 115 00:05:17.319 --> 00:05:19.519 off and put the rest of the waste off, and you're. 116 00:05:19.360 --> 00:05:20.879 Going to put it some You want to get rid 117 00:05:20.920 --> 00:05:22.120 of these because you don't want that. 118 00:05:22.160 --> 00:05:24.160 You want to clean, crisp. 119 00:05:23.879 --> 00:05:29.079 Flavor profile for persecco versus having that discidy, briosh, bready 120 00:05:29.319 --> 00:05:31.439 kind of flavor profile that you have with those wines 121 00:05:31.480 --> 00:05:34.439 that are made and more of that traditional method. You 122 00:05:34.600 --> 00:05:37.360 also can find if you are doing more of the 123 00:05:37.480 --> 00:05:43.439 natural method, which is the ancient method of producing sparkling wine. 124 00:05:43.839 --> 00:05:48.279 It's what method Championwaw stems from. They also they don't 125 00:05:48.319 --> 00:05:50.519 remove it at all, so you will find bubbly wines 126 00:05:50.519 --> 00:05:52.319 that will have a little bit of that cloudiness and 127 00:05:52.360 --> 00:05:53.279 sediment in it. 128 00:05:53.319 --> 00:05:56.399 But it was are they the wheat beer of wine making? 129 00:05:56.480 --> 00:05:59.279 Is that what sort of sort of you know a 130 00:05:59.279 --> 00:05:59.639 lot of. 131 00:05:59.560 --> 00:06:04.319 Those also naturally petulant wines, their pet nats or what 132 00:06:04.360 --> 00:06:06.079 they're known of, they do tend to take on. I 133 00:06:06.120 --> 00:06:08.519 wouldn't say wheet beer. I'd say it's more of kind 134 00:06:08.519 --> 00:06:11.079 of like almost that sour beer. It almost has kind 135 00:06:11.079 --> 00:06:15.040 of that kind of tangy taste profile, which I if 136 00:06:15.120 --> 00:06:17.920 you have beer drinkers who at the first thing I asked, 137 00:06:17.920 --> 00:06:19.000 do you like sour beers? 138 00:06:19.120 --> 00:06:19.720 Well, yes, I do. 139 00:06:19.800 --> 00:06:21.399 Well, I'm going to point you over here to these 140 00:06:21.480 --> 00:06:24.639 petro you know, naturally petulant wines, because they, to me, 141 00:06:24.839 --> 00:06:26.560 have a lot more of that kind. 142 00:06:26.360 --> 00:06:28.600 Of close proximity to those sour beers. 143 00:06:28.680 --> 00:06:31.279 I had some interesting questions on the Common Spirit Health 144 00:06:31.319 --> 00:06:33.720 text line at five six six nine oer So is 145 00:06:33.759 --> 00:06:37.600 sparkling wine and cider technically the same thing? 146 00:06:39.199 --> 00:06:42.319 First of all, yes, wine is made from Vitus vnifera 147 00:06:42.639 --> 00:06:43.600 and or some type. 148 00:06:43.480 --> 00:06:47.199 Of talking about sparkling smarty pants. They know it's made 149 00:06:47.240 --> 00:06:50.800 with two different things, So yeah, I mean sparkling cider. 150 00:06:50.920 --> 00:06:53.800 It's okay. First of all, if it's the l chipo. 151 00:06:53.639 --> 00:06:56.480 Ones that you're going to get at the cap end 152 00:06:56.600 --> 00:07:00.360 in your grocery store that are made to look like champagne, no, 153 00:07:00.480 --> 00:07:03.399 those have probably had CO two injected into apple juice 154 00:07:03.480 --> 00:07:04.560 right to make them bubbly. 155 00:07:04.639 --> 00:07:06.399 Are you talking about my Martinelli's? Is that what you're 156 00:07:06.399 --> 00:07:08.720 talking about right now? Because I love the Martinelli's. When 157 00:07:08.720 --> 00:07:11.879 I want to feel fancy without any alcohol, I am 158 00:07:11.920 --> 00:07:15.360 going for the Martinelli's cranberry apple and I regret nothing. 159 00:07:15.279 --> 00:07:16.240 And I'm not judging. 160 00:07:16.279 --> 00:07:18.959 I'm just saying it's it's just injected with CO two. 161 00:07:19.240 --> 00:07:21.079 And if I'm going to do that, I'm probably going 162 00:07:21.160 --> 00:07:22.600 to do something with all that sugar. 163 00:07:22.680 --> 00:07:24.160 I'll be doing sparkling water. 164 00:07:24.360 --> 00:07:27.879 So this one, Mandy, what does your guests think about 165 00:07:27.959 --> 00:07:30.680 champagne from New Mexico. First of all, we cannot have 166 00:07:30.759 --> 00:07:31.839 champagne from New Mexico. 167 00:07:31.959 --> 00:07:33.720 It is Grue. And I know what you're talking about. 168 00:07:33.800 --> 00:07:36.240 It's right outside of Albuquerque, and I love Gruet. Greue 169 00:07:36.439 --> 00:07:41.439 is actually a champagne house in Champagna. The two sons 170 00:07:41.480 --> 00:07:44.800 came over, found a little micro climate right outside of Albuquerque. 171 00:07:44.879 --> 00:07:48.000 I've brought in Greuet. I love it. You've had it 172 00:07:48.040 --> 00:07:53.199 before with me, Okay, But these they send back every vintage. 173 00:07:53.240 --> 00:07:56.240 They send back wine that is certified by the champagne 174 00:07:56.240 --> 00:07:58.720 house in Champagna, but you cannot call it champagnecause it's 175 00:07:58.759 --> 00:07:59.839 not made in Champagna. 176 00:08:00.279 --> 00:08:01.759 In the first that's like a law. 177 00:08:01.959 --> 00:08:02.120 Right. 178 00:08:02.920 --> 00:08:04.240 Things you have to know about Europe. 179 00:08:04.439 --> 00:08:08.680 There are certain places like in Germany, they exactly prescribe 180 00:08:08.680 --> 00:08:11.199 what you can put in beer, right, and you have 181 00:08:11.279 --> 00:08:13.519 to follow and the rules for beer go back to 182 00:08:13.519 --> 00:08:15.959 the fourteen hundreds. What are they for wine in front of. 183 00:08:16.319 --> 00:08:17.720 It really just depends on the region. 184 00:08:18.160 --> 00:08:22.000 You know, Champagna itself, it's relatively new in terms of 185 00:08:22.040 --> 00:08:24.160 wine making, but like especially when you look at like 186 00:08:24.160 --> 00:08:28.759 Burgundy and Bordeaux, a lot of these wine making regions 187 00:08:28.759 --> 00:08:31.839 that have that rich history. Yeah, you are dating back 188 00:08:31.959 --> 00:08:36.360 to Middle Ages of when they're starting there, starting to 189 00:08:36.440 --> 00:08:38.799 establish some kind of the rules that they now still 190 00:08:38.879 --> 00:08:42.600 will adhere to. Thanks to technology, some things have been improved, 191 00:08:42.600 --> 00:08:45.039 but there are certain requirements, like it has to be 192 00:08:45.120 --> 00:08:49.679 grapes grown within this certain you know, specific village. 193 00:08:49.480 --> 00:08:50.960 For it to be called whatever. 194 00:08:51.000 --> 00:08:53.519 You I mean, that's right, it's kind of crazy, but 195 00:08:53.559 --> 00:08:55.960 I also kind of like it. And I always think 196 00:08:56.000 --> 00:08:58.240 that the Commonwealth of Kentucky should have passed some kind 197 00:08:58.279 --> 00:09:01.120 of rules about bourbon because now people are making bourbon 198 00:09:01.120 --> 00:09:02.799 all over the place, and I'm like, y'all, it's not 199 00:09:02.840 --> 00:09:04.759 real bourbon unless it comes from Kentucky. And I don't 200 00:09:04.759 --> 00:09:07.440 even drink bourbon. I'm just a snob about it. Mandy, 201 00:09:07.480 --> 00:09:10.399 why is the wine yogi sounding kind of sad? Is 202 00:09:10.440 --> 00:09:12.480 it because you and a rod are eating and drinking, 203 00:09:12.799 --> 00:09:14.879 you need to make her happy next time and eat 204 00:09:14.960 --> 00:09:17.840 and drink just saying no, the wine Yogi totally respects 205 00:09:17.840 --> 00:09:19.240 the fact that a Rod and I are trying to 206 00:09:19.240 --> 00:09:21.600 take off our thanksgetting weight. I don't think you're bothered 207 00:09:21.600 --> 00:09:24.120 by that. No, no, not at all. No, trust me, 208 00:09:24.279 --> 00:09:24.799 it's the weather. 209 00:09:25.159 --> 00:09:27.159 It's the weather. I'm trying to be serious. 210 00:09:27.200 --> 00:09:29.519 I just watched the NPR on Saturday Night Live with 211 00:09:29.759 --> 00:09:30.519 Alec Baldwin. 212 00:09:30.639 --> 00:09:37.399 So yeah, this ask your guest about chocolate wine. Is 213 00:09:37.440 --> 00:09:38.279 it really wine? 214 00:09:38.399 --> 00:09:38.559 Now? 215 00:09:38.600 --> 00:09:40.399 What is? I've seen it? 216 00:09:40.519 --> 00:09:43.120 I've just not because I love dark chocolate with like 217 00:09:43.159 --> 00:09:45.519 a bold red like a Timbornello or a just what 218 00:09:45.639 --> 00:09:47.320 you should do Rioha or Malbeck? 219 00:09:48.000 --> 00:09:49.600 What is this chocolate wine business? 220 00:09:49.639 --> 00:09:49.799 Time? 221 00:09:49.840 --> 00:09:53.159 It is basically they're taking cheap wine and it's usually 222 00:09:53.200 --> 00:09:57.480 going to be a sweet based red, cheap wine that 223 00:09:57.519 --> 00:10:00.360 they're adding in probably cheap chocolate into. And yes, it 224 00:10:00.399 --> 00:10:02.919 is a thing, and it's not my thing. And but 225 00:10:03.080 --> 00:10:05.440 if what does it even taste like? It tastes like 226 00:10:05.440 --> 00:10:06.679 like chocolate. 227 00:10:06.440 --> 00:10:07.480 You who with wine in it? 228 00:10:07.679 --> 00:10:08.120 Oh? No? 229 00:10:08.799 --> 00:10:10.799 I mean is it as bad as the diet red 230 00:10:10.840 --> 00:10:12.559 bull with wine? I don't know. 231 00:10:12.639 --> 00:10:14.320 I just smelled that now I was I had to 232 00:10:14.519 --> 00:10:16.399 had to you made a good choice to not I 233 00:10:16.399 --> 00:10:16.919 couldn't do that. 234 00:10:17.039 --> 00:10:19.679 Not consume that. I'm just I'm just saying some people 235 00:10:19.720 --> 00:10:23.080 love the chocolate wine. It's not my thing. 236 00:10:23.200 --> 00:10:26.639 I would much rather have chocolate fondu and a beautiful 237 00:10:26.840 --> 00:10:30.559 Chammi Sarrah that I'm gonna enjoy them together on my 238 00:10:30.639 --> 00:10:32.759 palette with and keep the two separate. 239 00:10:33.519 --> 00:10:36.600 Mandy, I thought you were against mommy wine culture. Look, 240 00:10:36.600 --> 00:10:39.120 we're not talking about knocking back a box of Phrensia 241 00:10:39.200 --> 00:10:42.240 every single night, which to me is much much different. 242 00:10:42.360 --> 00:10:44.080 I love wine. 243 00:10:44.440 --> 00:10:46.519 I love having a beautiful glass of wine with a 244 00:10:46.559 --> 00:10:49.919 really incredible meal. Unfortunately it doesn't like me. But I 245 00:10:49.960 --> 00:10:53.679 do think that you can have and appreciate wine and 246 00:10:53.720 --> 00:10:57.000 not be in the mommy wine culture where everything you 247 00:10:57.279 --> 00:10:59.440 have is like Mommy drinks because of you. I mean, 248 00:10:59.480 --> 00:11:02.240 you know, it's like there's a difference there, truly is, 249 00:11:02.320 --> 00:11:05.200 and I think that the nuance of it is important. 250 00:11:05.480 --> 00:11:07.320 It just is. So I'm glad you asked the question. 251 00:11:07.440 --> 00:11:09.840 I hope I answered it so. 252 00:11:09.919 --> 00:11:14.120 According to her explanation, someone was asking for clarification. Technically, 253 00:11:14.200 --> 00:11:17.840 sparkling wine is healthier because the yeast is eating the sugar, 254 00:11:18.120 --> 00:11:20.759 which means there's less sugar and sparkling wine compared to 255 00:11:20.799 --> 00:11:23.240 others that are probably just injected. 256 00:11:22.799 --> 00:11:23.320 With CO two. 257 00:11:23.639 --> 00:11:28.440 Now, so all wine when it is made goes through 258 00:11:28.480 --> 00:11:31.519 the same fermentation process. Yeast is going to consume the 259 00:11:31.559 --> 00:11:34.559 sugar and it will it's going to release two things, 260 00:11:34.639 --> 00:11:39.320 alcohol and carbon dioxide. Sparkling wine just captures both red. 261 00:11:39.159 --> 00:11:42.879 Wine white wine. Oh, it's still going to consume the sugar. 262 00:11:43.639 --> 00:11:46.600 Now, the question is when do they stop the fermentation process. 263 00:11:47.399 --> 00:11:50.120 How much sugar was in? How many bricks of sugar. 264 00:11:49.840 --> 00:11:52.799 And they measure it by bricks brix How many bricks 265 00:11:52.799 --> 00:11:55.480 of sugar was in the grape must to begin with, 266 00:11:55.559 --> 00:11:59.559 some grape varietals are going to have higher levels your beastlings, 267 00:11:59.559 --> 00:12:02.960 for example those moscato. There are grapes that are going 268 00:12:03.000 --> 00:12:06.519 to be naturally higher in sugar when they begin the 269 00:12:06.559 --> 00:12:10.960 fermentation process than others, say a Cabernet franc or Sirah 270 00:12:11.279 --> 00:12:12.320 or Merlow. 271 00:12:12.639 --> 00:12:14.480 They're going to have those higher bricks of sugar. 272 00:12:14.879 --> 00:12:19.399 So when they stop the fermentation process, that level of 273 00:12:19.559 --> 00:12:22.600 sugar that's left. The residual sugar is a term you'll 274 00:12:22.639 --> 00:12:27.200 often hear wine folks use rs residual sugar will determine 275 00:12:27.320 --> 00:12:29.440 how sweet that wine is. In fact, I go through 276 00:12:29.600 --> 00:12:32.799 a breakdown in the Black Post your different terminology when 277 00:12:32.799 --> 00:12:35.919 you're looking at sparkling wine, what does this mean when 278 00:12:36.080 --> 00:12:37.720 I see brute extra brute. 279 00:12:37.799 --> 00:12:38.799 Let's talk about that now. 280 00:12:38.879 --> 00:12:40.399 Let's talk about that for a minute, because I think 281 00:12:40.440 --> 00:12:45.120 that is the most confusing labeling in the history of labeling. 282 00:12:45.240 --> 00:12:47.679 But she actually doesn't just break down what it is. 283 00:12:47.720 --> 00:12:51.120 It tells you how much sugar per leader is in 284 00:12:51.159 --> 00:12:53.480 these and it's visually the way you have it written 285 00:12:53.759 --> 00:12:56.240 super helpful. But let's start at the very bottom. When 286 00:12:56.240 --> 00:13:00.440 you're talking about sweet wines. You know, your lambruscos whatever 287 00:13:00.480 --> 00:13:02.759 you got there, that's going to be do I don't 288 00:13:02.759 --> 00:13:03.960 even know if I've ever seen. 289 00:13:03.799 --> 00:13:05.159 A do d o at u x. 290 00:13:05.320 --> 00:13:08.519 Oh they're out there, Yeah, they're out there, and uh 291 00:13:08.639 --> 00:13:09.759 they those are going to be deaf. 292 00:13:09.879 --> 00:13:12.120 That's your sugar water, as my nephew calls it. 293 00:13:12.159 --> 00:13:16.159 And wine, yeah, that's your that's definitely it's going to 294 00:13:16.200 --> 00:13:17.240 be in that chocolate wine. 295 00:13:17.799 --> 00:13:18.799 Okay. 296 00:13:18.879 --> 00:13:21.519 Yeah, So and then they're just going to step them 297 00:13:21.559 --> 00:13:23.919 up where it really gets confusing, and I think on 298 00:13:24.039 --> 00:13:29.480 English labels is extra dry because extra dry it's lost 299 00:13:29.480 --> 00:13:33.639 in translation. So instead of it being demi sec which 300 00:13:33.679 --> 00:13:39.080 is half dry, or demi do which is half sweet, 301 00:13:39.279 --> 00:13:41.679 they decided to put in their extra dry and that 302 00:13:41.759 --> 00:13:43.960 you are still going to have some residual sugar in 303 00:13:44.080 --> 00:13:47.120 extra dry. If you like dry wine and you don't 304 00:13:47.159 --> 00:13:49.720 want residual sugar and you don't want a sweet wine, 305 00:13:50.480 --> 00:13:53.399 you want to look for brute or anything above brute. 306 00:13:53.440 --> 00:13:55.679 So that's when you get extra brute. Brute, not tour. 307 00:13:56.080 --> 00:13:58.559 That's what you're looking for, is the term brute, and 308 00:13:58.600 --> 00:13:59.960 that is the French term for dry. 309 00:14:00.879 --> 00:14:03.559 To be clear, root in a tour will suck the 310 00:14:03.559 --> 00:14:06.120 moisture out of your mouth and it is like fabulous. 311 00:14:06.200 --> 00:14:09.759 You better be ready because it is. I bought that 312 00:14:09.840 --> 00:14:12.679 one time and I you know me, I like dry wine. 313 00:14:12.840 --> 00:14:16.799 It was too like the I felt the water evaporating 314 00:14:16.840 --> 00:14:18.960 out of my mouth with every bubble that popped. 315 00:14:19.039 --> 00:14:21.600 That's why you need to have immediately right next to it. 316 00:14:23.320 --> 00:14:25.559 On a slice of back yet that also has a 317 00:14:25.559 --> 00:14:28.440 butter on it, and then that you've replaced the moisture 318 00:14:28.519 --> 00:14:29.480 and with fat. 319 00:14:29.679 --> 00:14:32.720 Here's the question wine yogi. I bought prosecco from Costco 320 00:14:32.759 --> 00:14:34.960 a few years ago. Is it okay to store upright 321 00:14:35.559 --> 00:14:37.159 heated basement on a shelf. 322 00:14:38.279 --> 00:14:41.120 So with sparkling wines, the whole laying down of a 323 00:14:41.159 --> 00:14:45.679 sparkling wine isn't necessary per se, because eventually what's going 324 00:14:45.720 --> 00:14:48.159 to happen is if you store it for too long, 325 00:14:48.200 --> 00:14:50.519 you're gonna lose your bubbles. If it's too warm, you 326 00:14:50.559 --> 00:14:54.799 can actually trigger more. If there's any residual yease leftover, 327 00:14:54.879 --> 00:14:58.600 it can actually trigger another fermentation, and it'll explode your 328 00:14:58.600 --> 00:15:01.519 bottle if it gets too hot. So you have to 329 00:15:01.519 --> 00:15:04.639 be really careful with storing wines. I typically do not 330 00:15:04.799 --> 00:15:10.919 store my sparkling wines laying down just because they're already 331 00:15:10.960 --> 00:15:13.480 under pressure. If you think about it that it doesn't 332 00:15:13.519 --> 00:15:16.200 think the gas itself is also creating that seal. 333 00:15:16.600 --> 00:15:17.600 The whole reason. 334 00:15:17.320 --> 00:15:22.440 Why we lay wines down in a wine cellar, in 335 00:15:22.519 --> 00:15:25.360 a cold wine cellar, not hot next to the furnace. 336 00:15:26.759 --> 00:15:28.679 The reason why you do that is because you want 337 00:15:28.720 --> 00:15:31.159 that wine to stay in contact with the quark so 338 00:15:31.240 --> 00:15:33.759 that the cork doesn't dry out and then allow air 339 00:15:33.840 --> 00:15:36.039 to seep in and begin to oxidize that wine. 340 00:15:36.360 --> 00:15:37.559 When you already have something. 341 00:15:37.480 --> 00:15:40.720 Under pressure, that's not going to happen what's going to 342 00:15:40.759 --> 00:15:42.919 happen before that is you're going to lose all that 343 00:15:42.960 --> 00:15:45.759 pressure and that bubbly wine is going to be flat 344 00:15:45.919 --> 00:15:47.919 and then it's it's not sparkling wine and you need 345 00:15:47.960 --> 00:15:48.440 to pour it out. 346 00:15:48.519 --> 00:15:49.320 This is a good question. 347 00:15:49.440 --> 00:15:50.919 What's the best kind of wine to give as a 348 00:15:50.960 --> 00:15:52.960 gift when you don't know if the person prefers red 349 00:15:53.080 --> 00:15:53.480 or white? 350 00:15:53.759 --> 00:15:54.360 You can always go. 351 00:15:54.480 --> 00:15:57.720 Rose, Always go right down the middle with a beautiful rose. 352 00:15:57.919 --> 00:16:02.639 And honestly, I personally think that if you are around 353 00:16:02.679 --> 00:16:04.639 the holiday season and if you're not really sure what 354 00:16:04.720 --> 00:16:07.039 kind of wine that they drink, going with kind of 355 00:16:07.080 --> 00:16:10.440 something that is very middle of the road, So a 356 00:16:10.440 --> 00:16:11.879 sparkling rose that way. 357 00:16:12.240 --> 00:16:13.240 Yeah, if it. 358 00:16:13.240 --> 00:16:15.960 Is for the New Years or you know, the holidays, 359 00:16:16.039 --> 00:16:18.279 Christmas or whatever that they want to enjoy some bubbles, 360 00:16:18.279 --> 00:16:22.159 they can if you're not sure, if you're even more 361 00:16:22.200 --> 00:16:25.559 nervous about that, I personally I would always show up 362 00:16:25.600 --> 00:16:26.879 with just one of each. 363 00:16:27.360 --> 00:16:30.080 Here's a red, here's a white, and then let them 364 00:16:30.159 --> 00:16:30.480 kind of. 365 00:16:32.320 --> 00:16:35.200 You can, you can't go wrong, and then that wayactly 366 00:16:35.480 --> 00:16:37.279 if they can enjoy what they want and then they 367 00:16:37.279 --> 00:16:39.679 can regift whatever wine that they didn't like. 368 00:16:39.759 --> 00:16:42.240 I am a queen regifter. 369 00:16:42.480 --> 00:16:44.639 Will I'm just gonna say this, guys, when I do 370 00:16:44.799 --> 00:16:49.279 drink wine, I cannot drink red wine at all anymore. 371 00:16:49.320 --> 00:16:51.000 And I know most people drink red wine because it 372 00:16:51.000 --> 00:16:54.000 has lower calories and a lower blood sugar had I 373 00:16:54.039 --> 00:16:56.399 cannot drink red wine at all, and everybody brings me 374 00:16:56.480 --> 00:16:58.480 red wine and I'm just like, no gifts, It's fine. 375 00:16:58.480 --> 00:17:01.159 I don't eat anything. It's it's good, so be aware. 376 00:17:01.279 --> 00:17:04.359 That's a great question textor I appreciate that. And as 377 00:17:04.480 --> 00:17:07.160 Crystal does so well when she is here the wine Yogi. 378 00:17:07.200 --> 00:17:09.599 By the way, she got a great blog post about 379 00:17:09.640 --> 00:17:12.519 all of this stuff, plus some suggestions and a bunch 380 00:17:12.599 --> 00:17:15.319 on shark huterie that we didn't even get to that. 381 00:17:15.440 --> 00:17:20.160 I love a good shark COUCHI board. I mean, come on, snacks, meat, cheese. 382 00:17:19.920 --> 00:17:21.519 There's nothing better. Anyway. 383 00:17:22.319 --> 00:17:24.720 Now it's time for the most exciting segment all the 384 00:17:24.799 --> 00:17:30.160 radio of its guide in the world. 385 00:17:29.720 --> 00:17:34.160 Of the day. All right, what is our dad joke 386 00:17:34.240 --> 00:17:35.599 of the day, please, Anthony. 387 00:17:35.839 --> 00:17:39.400 I don't think I'll ever find a stable job, because honestly, 388 00:17:39.480 --> 00:17:41.000 I'm not that comfortable around horses. 389 00:17:43.039 --> 00:17:45.680 That was bad. I knew where that was going. As 390 00:17:45.680 --> 00:17:49.200 soon as you said, I did, I really did. 391 00:17:49.279 --> 00:17:51.640 I was thinking about it, you know, being a horround horses, 392 00:17:51.680 --> 00:17:53.200 et cetera, et cetera. 393 00:17:53.400 --> 00:17:55.720 Anyway, on today's word of the day, please it is 394 00:17:56.400 --> 00:17:59.640 noun parsimony. Oh, this is one of those words that 395 00:17:59.680 --> 00:18:00.960 I always have to look up when I see it. 396 00:18:01.400 --> 00:18:04.559 When you're splitting hairs, you're parsing something. 397 00:18:04.799 --> 00:18:08.279 Maybe that sounds kind of right when you're parson. 398 00:18:08.480 --> 00:18:12.279 It's a parsimony is being, it's snobbery, it's looking down 399 00:18:12.319 --> 00:18:13.440 your nose at someone. 400 00:18:13.440 --> 00:18:16.000 Extreme frugality or stingyness. 401 00:18:16.400 --> 00:18:17.240