Speaker 1: I gave you a task the wine Yogi. Yeah, I
Speaker 1: gave you a task. A listener sent an email. Of course,
Speaker 1: if I was a good host, i'd have the email
Speaker 1: here to read. But I'm not, because we just chatted
Speaker 1: the entire time about how much we love theme parks,
Speaker 1: even though we're not going back, like we both love
Speaker 1: theme parks.
Speaker 2: No, I'm going back, I.
Speaker 1: Know, but I'm talking about Disney too. We both have
Speaker 1: a soft spot. Well, yeah, we're not going there anymore anyway,
Speaker 1: I asked her. A listener sent an email and said, Hey,
Speaker 1: I live in a rural area. My only options for
Speaker 1: wine are at the grocery store. How do I choose
Speaker 1: the best wine at.
Speaker 2: The grocery store?
Speaker 1: And I want to start there because you wrote great
Speaker 1: blog posting that I linked on the blog that everybody
Speaker 1: can go read from her. I am thewinyogi dot com website.
Speaker 1: But let's talk about the basics of shopping for wine
Speaker 1: at the grocery store. Even the same stuff applies though,
Speaker 1: I mean the same tip supply wherever you're buying wine.
Speaker 2: It does.
Speaker 3: And I began by prefacing, you have to understand if
Speaker 3: the grocery store is your only option, the people who
Speaker 3: are buying the wine and bringing it in are not
Speaker 3: going to be very knowledgeable, and it's probably whatever the distributor,
Speaker 3: and it's probably just one rep that's going to come in,
Speaker 3: and it's probably a large distributor, and there are some
Speaker 3: that are nationwide and so they all have the same portfolio.
Speaker 3: So that's why you can go into if it's a
Speaker 3: grocery store or even just your small liquor store that's
Speaker 3: like right next right to the grocery store, or a
Speaker 3: state run ABC store red Dot if you're in South Carolina,
Speaker 3: those liquor stores, you're going to see the same usual suspects.
Speaker 2: Nineteen crimes is.
Speaker 3: You know the Snoop Dogg has a Nineteen Crimes red blend.
Speaker 3: You're going to see if you're looking at more expensive wines,
Speaker 3: things like Camus and Marsileat for Shardonay, you'll see these
Speaker 3: kind of standard wines and that's because they come from
Speaker 3: the same portfolio or book and that's from that distribution
Speaker 3: company that sells it. And so they're going to have
Speaker 3: certain quotas, just like any kind.
Speaker 2: Of sales rep. Is I have a quota that they
Speaker 2: got to meet.
Speaker 3: So a lot of times when you are stuck dealing
Speaker 3: with stores that don't provide kind of that personalized service,
Speaker 3: and it's a reality. I definitely have been in those places.
Speaker 3: Where I was in Indianapolis, I didn't have enough time
Speaker 3: to go find a local wine shop and get to
Speaker 3: know the wine, you know, the owner's shop, and then
Speaker 3: start talking to and maybe have the rep come in
Speaker 3: and taste them while I happen.
Speaker 2: To be standing there, which I have a knack for doing.
Speaker 3: I just did it in Golden so but you know,
Speaker 3: I didn't have that time, so we stopped off, you know,
Speaker 3: on our way back to the hotel, because we wanted,
Speaker 3: you know, a decent bottle of wine. So I always
Speaker 3: begin first with if you have a good idea of
Speaker 3: what you enjoy, that's where I would gravitate towards. And
Speaker 3: so for me, I'm definitely as I'm getting older, my
Speaker 3: palette is evolving and continues to evolve. I am much
Speaker 3: more of an old World or European style wine drinker.
Speaker 3: I don't like the higher alcohol. I don't like a
Speaker 3: lot of sugar. I like dryer, lower in alcohol wines
Speaker 3: that have a lot of nuance, not just big tannin
Speaker 3: bombs or big fruit bombs. Want. I want some acidity
Speaker 3: and I want different layers of various things in that
Speaker 3: class of wine. So I tend to find and not
Speaker 3: old Not all Old world wine is like that because
Speaker 3: they do cater to the American palette. But there were
Speaker 3: some there are some definite go tos for me that
Speaker 3: I know that are going to have those kinds of things.
Speaker 3: But if you enjoy those other things, if you like
Speaker 3: Oki shardon ay and you like big cab sab California
Speaker 3: style cab sab, then that's what I would look for
Speaker 3: when you are going into your grocery store setting or
Speaker 3: a small liquor store setting.
Speaker 1: So I do want to point this out. Let's talk
Speaker 1: about AVV, which is alcohol by volume, because I didn't
Speaker 1: know this until I read it in your blog today. So
Speaker 1: you look at the ABV to determine the range of
Speaker 1: whether this is going to be a sweeter wine to
Speaker 1: a more acidic wine. Explain that that ratio.
Speaker 3: So if you kind of just and it's not necessarily
Speaker 3: always hard and fast rule. But let's say you pick
Speaker 3: up a bottle of prosecco and you don't know based
Speaker 3: off of the verbage that they're telling you is this
Speaker 3: going to be a dry percho semi sweet or is
Speaker 3: it going to be sweet?
Speaker 1: Because I get that a lot.
Speaker 3: I don't like prosecco because it's sweet, right, and typically
Speaker 3: because a lot of times.
Speaker 2: It is, especially if it's from cupcake.
Speaker 3: But if you flip that bottle around and you look
Speaker 3: at ABV, and by law, all wine in the United
Speaker 3: States that is sold in the United States has to
Speaker 3: list alcohol by volume and that's ABV, that's that percentage,
Speaker 3: and so if it is under that ten percent range, it's.
Speaker 1: Going to be sweet.
Speaker 2: There's going to be residual sugar in that.
Speaker 1: Is that because the sugar was not all kind of
Speaker 1: consumed by the yeast and that's why it has lower
Speaker 1: alcohol as well.
Speaker 3: Or they halted fermentation to preserve some of that sugar. Okay, So,
Speaker 3: because the byproduct of yeast consuming sugar is it produces
Speaker 3: alcohol and CO two carbon dioxide, and so if it's
Speaker 3: a still wine, no bubbles, that just breathes off and
Speaker 3: then what you're left with is alcohol. Now, sometimes you
Speaker 3: can't have sweet wines that are going to be higher
Speaker 3: in alcohol content because they're pushing more of that fortified wine.
Speaker 1: Right, So they're.
Speaker 3: Actually adding in it's a sweeter wine that they're adding
Speaker 3: in a brandy. It's some type of fortified distilate to
Speaker 3: bring up the alcohol to make more of a dessert wine.
Speaker 3: So if you find instead of it's a seven hundred
Speaker 3: and fifty mili liter bottle, which is your standard size,
Speaker 3: if it's half of that, that three twenty five and
Speaker 3: it says things like late harvest or you know, ice fine,
Speaker 3: you may notice that those alcohol numbers might be.
Speaker 2: Slightly higher just because of that.
Speaker 1: Because it is fortified with something else.
Speaker 2: It might be. It might be expressibly, could be.
Speaker 1: And I guess the sweet spot or not sweet spot,
Speaker 1: depending on your palette is between eleven and where I
Speaker 1: would say for me personally that thirteen and a half.
Speaker 3: I like to stay under fourteen, just because when I
Speaker 3: start getting into fourteen and above and a lot of
Speaker 3: your bigger California wines, your New World wines could also
Speaker 3: be South American. They because of the the demographic that
Speaker 3: they're targeting, they want those ports pounders is what I
Speaker 3: would refer to it as a party which pounders and
Speaker 3: that's just wine.
Speaker 1: That you serve to everybody.
Speaker 3: Yeah, it's at a party, You're not necessarily eating. It's
Speaker 3: not the idea isn't to pair this with dinner and
Speaker 3: or with this course or that, you know whatever. It's
Speaker 3: just a drink and to you know, feel the effects
Speaker 3: of the wine. So if you're thinking, like you're at
Speaker 3: a party, or you know, you've just had a really
Speaker 3: long day and maybe just need something, but you don't
Speaker 3: want to drink you know, bourbon or whiskey or that's
Speaker 3: kind of you know, spirit. These these wines tend to
Speaker 3: be higher in that alcohol content, but it's affecting me,
Speaker 3: you know, and just as yeah you've said, but more
Speaker 3: so my husband and I have noticed it's just when
Speaker 3: we have those higher alcohol wines, we just feel it
Speaker 3: the next day. It may affect our sleep, but it
Speaker 3: may also just like whether it's stomach or just kind.
Speaker 2: Of that residual malaise.
Speaker 3: And I have just found that that under fourteen, so
Speaker 3: like if I can get around thirteen twelve to thirteen,
Speaker 3: for me as a sweet spot, I have a lot
Speaker 3: of lovely nuance. Whether it's acids that I'm looking for
Speaker 3: in the wine. Softer tannins often occur in that range,
Speaker 3: although it really it does depend on the varietal. But
Speaker 3: for me that just seems to be those kind of wines,
Speaker 3: and a lot of them are old world wines that
Speaker 3: just kind of are more for the wine itself, not
Speaker 3: the alcohol.
Speaker 1: I was kind of surprised to see number three to
Speaker 1: cork or not to cork, and you came out saying, look,
Speaker 1: there's nothing wrong with a screw top. That's become a thing,
Speaker 1: because honestly, quark's cause a lot of problems for wine makers.
Speaker 1: They do.
Speaker 3: They're expensive. It is because it's a tree, so it
Speaker 3: has to be harvested. So also a lot of you know,
Speaker 3: when you start getting into sustainability issues, it's just it
Speaker 3: becomes an issue and can be very expensive. We had
Speaker 3: recently in the last couple of years, glass was also
Speaker 3: very expensive.
Speaker 2: So you're seeing a lot of wine makers.
Speaker 3: The mom and pop, smaller productions moving towards canned wine
Speaker 3: as well. But the idea of cork, while I love it,
Speaker 3: you'll see a lot of them are synthetic.
Speaker 2: That's a less expensive.
Speaker 3: It also prohibits the interaction of a little bug TCA.
Speaker 3: I'm not going to give the lung scientific version, but
Speaker 3: it's a little bug that lives on natural cork and
Speaker 3: it affects anywhere from ten to fifteen percent of all
Speaker 3: wine out there that has natural cork.
Speaker 2: And what this bug does.
Speaker 3: Is it interacts with the wine when it comes into contact,
Speaker 3: and it leaves the wine smelling like wet dog, wet carbuilding.
Speaker 2: It's skunky.
Speaker 3: And I have experienced enough with people when I have
Speaker 3: said this wine is corked when trying to return something,
Speaker 3: to know that they have absolutely no no me what
Speaker 3: I'm saying. Of course it's corked, it has a cork
Speaker 3: in it. That's not what I'm talking about. And most places,
Speaker 3: reputable wine stores will take corked wine back and replace it.
Speaker 1: I've never had a problem taking corked wine back to
Speaker 1: any place. I've taken it back to grocery stores. I've
Speaker 1: taken it back to publics in Florida.
Speaker 2: Publix is a different kind of grocery. I mean, I
Speaker 2: know it's magical.
Speaker 1: It is a magical question that someone's got. And by
Speaker 1: the way, there's more stuff in this blog posting that
Speaker 1: you can find linked on my blog at Mandy's blog
Speaker 1: dot com. Mandy asked the wine Yogi if the score
Speaker 1: cards in the wine store actually means something, So if.
Speaker 3: You want to taste what Robert Parker and it's not
Speaker 3: even Robert Parker anymore, or you know, whether it's Wine Spectator,
Speaker 3: wine Independent, all of these different This is a group
Speaker 3: of editors that are going to go in and they're gonna
Speaker 3: taste wine and it's their palette. And then also, while
Speaker 3: people will deny it, it's who's who's advertising in their magazine,
Speaker 3: who's got big buys in their magazine yep, and things
Speaker 3: like that. Yes, the wine score cards can be a
Speaker 3: good place to start, but I personally don't pay any
Speaker 3: attention to what Wine Spectator says because that's.
Speaker 2: Not my palette. I don't really care.
Speaker 3: I can maybe look at it to see how they're
Speaker 3: describing the wine if if I didn't get a enough
Speaker 3: description on like the back of the bottle. But honestly,
Speaker 3: if you have your phone right there, google what grenache
Speaker 3: should be like? Uh, if you are looking at grenache
Speaker 3: to ra mouved blend from the Rhone River Valley, what
Speaker 3: are the typical tasting notes of that that particular blend.
Speaker 1: Do you use a wine app because I use Levino,
Speaker 1: but the vino is for me. Just like Amazon reviews,
Speaker 1: you have to read all the reviews and look for
Speaker 1: the common threads and take everything else out.
Speaker 3: I would say I used to encourage people to use
Speaker 3: Vivino because it is a great place just to snap
Speaker 3: a photo of like and get information and get information,
Speaker 3: but like you're out of dinner. For me for the
Speaker 3: longest time, I just used it just to kind of remember,
Speaker 3: and now.
Speaker 2: I don't really need to do that kind of thing.
Speaker 2: I will take pictures of.
Speaker 3: Wines, but then I would I just file that in
Speaker 3: a different right, you know, file in my gallery on
Speaker 3: my phone. Wine Folly is a great website that I
Speaker 3: think does less about because they sell their own stuff.
Speaker 3: They sell more like educational wine MESP right right and
Speaker 3: books like that. But they I think provide a very
Speaker 3: h fantastic baseline and introduction to different grape styles, different regions,
Speaker 3: different approaches to wine making.
Speaker 2: Without all of the.
Speaker 3: Purchasing power of certain winemakers out of California that influence
Speaker 3: all of your wine spectator type magazines.
Speaker 1: It would be lovely if every wine was like the
Speaker 1: what is it Taska? I Taska wanted? Because the winemaker
Speaker 1: of this wine out on the Western Slope writes the best,
Speaker 1: most perfect descriptions of her wines. Ever, so I grabbed
Speaker 1: the bottle. I want to read this description, just as
Speaker 1: if any other winemakers are listening. Where is it?
Speaker 2: I don't know what I did with it.
Speaker 1: You just left a bottle of wine somewhere.
Speaker 2: I think it's in my bag.
Speaker 1: Okay, ang on one second, because I want to see this.
Speaker 1: It would be so nice if all winemakers wrote their
Speaker 1: descriptions on because sometimes you'll flip because I always look
Speaker 1: at the description on the back, and sometimes it's like
Speaker 1: imagine walking to a field of golden rod. It'll hit
Speaker 1: your palette like a bright sunshiny ray, and then it
Speaker 1: is strong. You won't know what hit you. That is
Speaker 1: not helpful. It's like the people who named the odorant,
Speaker 1: so it has told me what it smells like.
Speaker 3: I would like to say, though, I like to make
Speaker 3: fun of those kind of reviews, So when I write
Speaker 3: my wine notes for my wine classes, I will say,
Speaker 3: pair's great with the Broncos getting blown out by sixty
Speaker 3: points versus Miami.
Speaker 2: Things like that.
Speaker 1: So this one says this wine is tropical, floral and
Speaker 1: citrusy with a sharp natural acidity and dry finish, And
Speaker 1: that is exactly what it tastes like it is that
Speaker 1: is exactly what it tastes like.
Speaker 3: Well and Jamie, So, Jamie Henderson, she has an amazing palette.
Speaker 3: This is the storm cellar of her and Paionia in Colorado,
Speaker 3: and she and her husband Steve were psalms at Shanahan's
Speaker 3: and so they her background is being able to describe
Speaker 3: things to customers so that they can understand it's not
Speaker 3: just wine, it's the cocktail she's going to create for you.
Speaker 3: So she's just fantastic at taking, you know, these understandable
Speaker 3: vocabulary words and not sat challenging words and to kind of,
Speaker 3: you know, convey like what this wine is gonna taste like,
Speaker 3: what it should taste like to you it may not
Speaker 3: and that's please always take that kind of with the
Speaker 3: grain of salt.
Speaker 1: That it is.
Speaker 3: The scripture, the scriptures that on the talking points that
Speaker 3: are from the winemakers themselves. A lot of times, if
Speaker 3: they're big and they're in your grocery store, it's a
Speaker 3: marketing team that has come up with these things because
Speaker 3: they know that words like strong suppultanins or you know,
Speaker 3: uh blovity blogging forward, they know that these things will
Speaker 3: capture also ladies I do, and I'm guilty of this too.
Speaker 2: They know that we buy based off of what the
Speaker 2: label looks.
Speaker 1: Correct and well, I used to, and then I bought
Speaker 1: a bottle of gropa in Italy and it ended my
Speaker 1: love affair with pretty bottles because gropa is disgusting. Well,
Speaker 1: that's when you just.
Speaker 3: Pour it out and you keep the bottle. I turn
Speaker 3: it into a camp I still have bad feeling.
Speaker 1: About that, just really bad feeling about that. What is
Speaker 1: it that, I wait, Why is it that I drink
Speaker 1: wines in Spain and don't get a headache, but if
Speaker 1: I drink spain wines in the US, I do so.
Speaker 3: Oftentimes part of it is just the experience of where
Speaker 3: you're at.
Speaker 1: There is just.
Speaker 3: Something to be said for you know, walking in the
Speaker 3: rolling hills of Tuscany.
Speaker 2: Yes, and you know you're sipping on your Kiani.
Speaker 1: Class a field of golden rod.
Speaker 4: There you go.
Speaker 3: But there is something to be said with because you're
Speaker 3: relaxed already.
Speaker 2: You're just you're in that vacation enactment.
Speaker 3: Also, if you are drinking like the local produced wine.
Speaker 2: They don't have.
Speaker 3: The the the soul fights and the preservatives that wine
Speaker 3: that is going to have to be traveled, transported across
Speaker 3: the Atlantic or from the Pacific and come into a.
Speaker 2: Port or maybe sit there off of those ports.
Speaker 3: If they got stuck in the traffic jams waiting to
Speaker 3: come in and then make their way to Colorado. So
Speaker 3: I hate to say it everybody that's like, you know,
Speaker 3: I don't drink red wines because sulfights give me headaches.
Speaker 3: Your white wines have even more because they have to
Speaker 3: be even more shelf stable because they don't have the
Speaker 3: tannins as a natural preservative.
Speaker 1: So when there's there's also so many wines over there
Speaker 1: that they're never intending for expert exactly. So like in Switzerland,
Speaker 1: I think like seventy five to eighty percent of the
Speaker 1: wine produced in Switzerland is consumed in Switzerland, so they
Speaker 1: don't put any of that crap in it because it's
Speaker 1: not going anywhere.
Speaker 3: And a lot of times the alcohol is slightly lower
Speaker 3: because it's not meant to lay down for ten years.
Speaker 3: It's not going to be, you know, sitting in a
Speaker 3: cellar somewhere. It's meant to be drunk with your payea
Speaker 3: or if you're in the Asorus texted Mandy the other day,
Speaker 3: I love the Asors. First time I ever had red
Speaker 3: wine with fish, I had Portuguese red wine in the
Speaker 3: Asors with swordfish and it was amazing and it was
Speaker 3: life changing.
Speaker 2: And I love the Asorus.
Speaker 1: So this texter just said, Colorado wine is trash, peaches
Speaker 1: and corn. That's what Colorado does when I moved here
Speaker 1: eleven years ago. That was also my experience. Since I've
Speaker 1: been having the wine Yogi on the show, she has
Speaker 1: introduced me to an absolute wealth. Would have wines from
Speaker 1: Colorado that are outstanding, and you could put them up
Speaker 1: against any wine from anywhere in the world.
Speaker 3: And I would encourage that texter to follow ted Lasso's advice,
Speaker 3: and that's don't be judgmental, be curious, and maybe expand
Speaker 3: your horizons and try something that isn't from your big producers.
Speaker 3: On the Western Slope, there are a lot of small,
Speaker 3: mom and pop producers. I talk about them frequently anytime
Speaker 3: I bring in I'm doing a.
Speaker 2: Whole I'm doing two whole classes that I've sold out on.
Speaker 3: Colorado wines, which if anybody calls the Wine Gallery right now,
Speaker 3: I'm opening up two spots in the one thirty and
Speaker 3: the three o'clock classes.
Speaker 2: But you got to call the Wine Gallery to reserve
Speaker 2: your spots.
Speaker 1: Because they are sold out. Otherwise, what's that phone number?
Speaker 1: Oh my gosh, you're you know it's the Wine Gallery
Speaker 1: in Colorado Springs and tell them Crystal, just open how
Speaker 1: many more spots? Two in each class? Okay, but you
Speaker 1: have to call. You can't do it online. Now you
Speaker 1: know what time it is. It's time for the most
Speaker 1: exciting segment all the radio of.
Speaker 3: Its kind in the world of the day. Well done,
Speaker 3: Snide backed away so that I could I did use my.
Speaker 2: I could use my command voice, Ryan Edwards does it
Speaker 2: back away?
Speaker 1: No?
Speaker 3: No?
Speaker 1: Oh, here we go, all right? What is our dad
Speaker 1: joke with the day?
Speaker 2: Please?
Speaker 1: It's a wine dad joke? Okay? How do you determine
Speaker 1: how much wine to drink?
Speaker 2: Whatever's in my glass?
Speaker 1: I do not know. It's taking on a case by
Speaker 1: case basis. That's a good one. That is a good one.
Speaker 1: By the way, Crystal has information about the itask of wine,
Speaker 1: her class and everything on her blog. You can find
Speaker 1: that at my blog Today's jeopardy or excuse me, oh
Speaker 1: the day you'll get there. Word of the day is
Speaker 1: a verb. Perry P A R. R. Y. Doesn't that
Speaker 1: mean something to do with sword fighting?
Speaker 2: Word counter? Yeah, the counter.
Speaker 4: Two basic meanings to perry can be to defend yourself
Speaker 4: by turning away from, or pushing aside a weapon, or
Speaker 4: to evade something such as a question, especially by using
Speaker 4: a clever response.
Speaker 1: We're giving ourselves credit for that. Yes, I feel like
Speaker 1: we got there. What would I know this? And I'm
Speaker 1: so super excited that I know this answer? What was
Speaker 1: the title of Olivia Rodrigo's debut studio album, Absolutely no idea, sour,
Speaker 1: so good care It's so good.
Speaker 2: You know I took fencing in college.
Speaker 1: Did you really have never looked?
Speaker 3: I bet amazing because you're constantly in that little squat.
Speaker 1: I bet. Okay. Here is what we're doing now, Jeopardy
Speaker 1: and category Okay, can you make sure I'm a fever?
Speaker 1: I literally had a tiny tiny bit of wine too,
Speaker 1: but like she was barely a taste.
Speaker 4: Why should be just a little bit. She's already plastered.
Speaker 4: Haven't been drinking prepping for Chicago. The category is say
Speaker 4: it with Chocolate?
Speaker 1: Say it with chocolate? Okay. I feel like either of
Speaker 1: us is God go either way.
Speaker 4: The bitter Native drink Chaco Latti had sugar added to
Speaker 4: it by these sixteenth.
Speaker 1: Century who were the Aztecs?
Speaker 4: Wroteenth century conquerors?
Speaker 3: Crystal the Spanish from keyst Do from Keysta doors is
Speaker 3: what I would say.
Speaker 4: Okay, you determined as you get credit. It's the Spaniards.
Speaker 4: Oh yeah, i'll give her that. I'll give her that.
Speaker 1: And I said, no.
Speaker 4: Making sure?
Speaker 1: Okay, yeah, so let's us wonder one.
Speaker 4: Yes, it might ring a bell that these chocolate cakes
Speaker 4: from Hostess debuted in nineteen.
Speaker 1: Oh dang it, what a ding dongs ding dong?
Speaker 4: Charlie Bucket is the title character. It was Willy Wonk
Speaker 4: on the Chocolate Factor. What in this nineteen sixty four
Speaker 4: children's book.
Speaker 1: You're gonna hate yourself? Come on, Charlie in the chocolate factory?
Speaker 1: What did I say? You said, Willy Wonk?
Speaker 2: Willy Wonk?
Speaker 1: Oh my god, man mass ah way, anyway, it's a disaster.
Speaker 4: Originally it meant coffee that came from Yemen. Later it
Speaker 4: came to mean coffee flavored with chocolate.
Speaker 1: Manny, what is mocha? Correct? That one minus one?
Speaker 4: In addition to its famous square in San Francisco?
Speaker 2: What is Gia Deli correct?
Speaker 1: Okay, I'm back to zero solid wind my crystol with
Speaker 1: two zero, I just had to be quiet, but I did.
Speaker 1: I did manage to avenge my earlier stupid answers. You're
Speaker 1: cut up.