1 00:00:03,279 --> 00:00:09,320 Speaker 1: Eighty nine at fifty five KRC detalk station slight dramatic 2 00:00:09,400 --> 00:00:15,480 Speaker 1: build up in anticipation of post election defeat. Wine choices 3 00:00:15,520 --> 00:00:19,040 Speaker 1: in studio the fifty five KRC residents Samier, we keep 4 00:00:19,079 --> 00:00:21,360 Speaker 1: them parked in a closet Keegan Corcorand no, actually he's 5 00:00:21,360 --> 00:00:25,400 Speaker 1: from Magnician wines Win Wine Wholesaler. Keegan is almost as 6 00:00:25,480 --> 00:00:27,720 Speaker 1: high as you can get in terms of standings globally 7 00:00:27,840 --> 00:00:32,760 Speaker 1: for Samier, he is just below the highest most lofty 8 00:00:33,080 --> 00:00:36,840 Speaker 1: status ever. You're one of four hundred six hundred roughly, 9 00:00:36,960 --> 00:00:42,000 Speaker 1: and what's the level advanced Saier Advance and then there's master, right, Yeah, okay, 10 00:00:42,040 --> 00:00:45,960 Speaker 1: so somedays the snobbery only increases from here. Oh lord almighty, 11 00:00:46,120 --> 00:00:47,519 Speaker 1: you won't even be in the same room at me 12 00:00:47,640 --> 00:00:51,600 Speaker 1: with Matt. I read the tests questions, Yeah, your dad 13 00:00:51,680 --> 00:00:53,080 Speaker 1: sent them over to me or your mind? 14 00:00:53,240 --> 00:00:54,600 Speaker 2: Really? Yeah? 15 00:00:54,640 --> 00:00:58,240 Speaker 1: Yeah, the fifty pages single space questions, like you know, 16 00:00:59,000 --> 00:01:01,920 Speaker 1: I just it is the most insane amount of volume 17 00:01:01,960 --> 00:01:04,800 Speaker 1: of information. I could not believe the stuff you're supposed 18 00:01:04,840 --> 00:01:05,680 Speaker 1: to know for that test. 19 00:01:05,760 --> 00:01:08,000 Speaker 2: Those were if he sent you the file. 20 00:01:08,040 --> 00:01:11,920 Speaker 3: I'm thinking because my dad and my mom, But my 21 00:01:12,040 --> 00:01:13,840 Speaker 3: dad was the one who was like reading the questions 22 00:01:13,840 --> 00:01:17,040 Speaker 3: for me, like in preparation leading up to the exam, 23 00:01:17,680 --> 00:01:19,959 Speaker 3: the Masters of the Exam, which yes, at for in April, 24 00:01:21,760 --> 00:01:25,160 Speaker 3: you know that. That is yeah, single space questions and 25 00:01:25,240 --> 00:01:27,800 Speaker 3: it's about seven I think it's about seventy five pages. 26 00:01:28,040 --> 00:01:33,479 Speaker 2: Yes, that's total. That's just the the written part. 27 00:01:33,600 --> 00:01:36,280 Speaker 3: Well, that's just me like transponting my note cards for 28 00:01:36,319 --> 00:01:41,200 Speaker 3: this exam to that. So the volume information extends out 29 00:01:41,360 --> 00:01:44,520 Speaker 3: beyond further than that, Yes, certainly, just stuff. You know, 30 00:01:44,880 --> 00:01:47,120 Speaker 3: there's no point for me like to burn questions that 31 00:01:47,120 --> 00:01:50,720 Speaker 3: I already know. So it's you know, the theory is anyways, 32 00:01:50,720 --> 00:01:52,960 Speaker 3: like once you start to really cement the information, you 33 00:01:52,960 --> 00:01:58,280 Speaker 3: can start eliminating questions and then hopefully you know, minimize 34 00:01:58,440 --> 00:01:59,560 Speaker 3: your quote unquote deck. 35 00:01:59,720 --> 00:02:00,520 Speaker 2: Yeah questions. 36 00:02:00,560 --> 00:02:02,240 Speaker 1: Well that's why there are only four hundred of them 37 00:02:02,240 --> 00:02:05,040 Speaker 1: in the planet because looking at those questions, we're all 38 00:02:05,120 --> 00:02:08,280 Speaker 1: nuts and you are so many people you are absolutely 39 00:02:08,400 --> 00:02:11,680 Speaker 1: insane wine people. But congratulations, I'm glad we have folks 40 00:02:11,720 --> 00:02:13,799 Speaker 1: like that. You will pass at some point, and most 41 00:02:13,840 --> 00:02:16,440 Speaker 1: people do not pass their first, second, third, fourth time. 42 00:02:16,480 --> 00:02:20,240 Speaker 1: It's just the extraordinary challenge in studio. Also, I can remember, 43 00:02:20,280 --> 00:02:24,239 Speaker 1: look Thomas Woodley, who's here from Lydian Winery, which is 44 00:02:24,280 --> 00:02:28,600 Speaker 1: located in outside of Seattle, Washington, and he's brought some selections. 45 00:02:28,600 --> 00:02:31,959 Speaker 1: What we're doing today is using the Tuesday election, we'll 46 00:02:31,960 --> 00:02:34,360 Speaker 1: say losses. I don't even know what your political affiliation is, Thomas, 47 00:02:34,400 --> 00:02:36,639 Speaker 1: it doesn't matter. But if you're reeling from an election 48 00:02:36,760 --> 00:02:39,760 Speaker 1: loss and you're feeling blue, or you're in a celebratory mood, 49 00:02:39,800 --> 00:02:41,760 Speaker 1: you want to drink something. You brought some great wines 50 00:02:41,800 --> 00:02:42,919 Speaker 1: with you to talk about today. 51 00:02:43,120 --> 00:02:47,320 Speaker 4: Thank you. Yeah, it's wines for every occasion. I think 52 00:02:47,320 --> 00:02:49,680 Speaker 4: either way, it's good angst relief. So that's kind of 53 00:02:49,680 --> 00:02:50,400 Speaker 4: what we're going for. 54 00:02:50,880 --> 00:02:53,320 Speaker 1: We're always looking for an excuse to drink. It's a 55 00:02:53,520 --> 00:02:55,400 Speaker 1: okay so, and you're fine doing that here in the 56 00:02:55,400 --> 00:02:58,200 Speaker 1: Morning Show. Although there are rules that prohibit the drinking 57 00:02:58,200 --> 00:03:00,200 Speaker 1: of wine in the studio, we're going to certainly by 58 00:03:00,320 --> 00:03:01,880 Speaker 1: by those rules. At least we're going to give the 59 00:03:01,880 --> 00:03:02,760 Speaker 1: perception that we are. 60 00:03:03,320 --> 00:03:03,440 Speaker 4: Uh. 61 00:03:03,840 --> 00:03:04,600 Speaker 2: Starting with. 62 00:03:06,040 --> 00:03:11,519 Speaker 1: Hold on, it's Justine. Yes, that's the name of the wine. 63 00:03:11,880 --> 00:03:15,080 Speaker 1: And remember this is a Venia winery. A ve e 64 00:03:15,240 --> 00:03:18,760 Speaker 1: n N I A I got that right, yeah, Jachima Valley, 65 00:03:19,480 --> 00:03:21,560 Speaker 1: Oh no, I'm looking at the red wine. That's not 66 00:03:21,560 --> 00:03:25,600 Speaker 1: the one we're talking about. We're on the Lydian SBS 67 00:03:25,760 --> 00:03:29,079 Speaker 1: Lydion SBS. I apologize, I'm not the Saumier. That's what 68 00:03:29,200 --> 00:03:31,320 Speaker 1: we got one here to keep me on track. So 69 00:03:31,760 --> 00:03:34,679 Speaker 1: this is a white one with an eighty percent so 70 00:03:35,040 --> 00:03:37,720 Speaker 1: on bloc and twenty percent sem semion. 71 00:03:37,880 --> 00:03:38,600 Speaker 2: Yeah yeah. 72 00:03:38,600 --> 00:03:42,680 Speaker 4: And the name Lydian refers to the musical mode in 73 00:03:43,240 --> 00:03:46,040 Speaker 4: so the winery where there's six of us, half of 74 00:03:46,120 --> 00:03:48,400 Speaker 4: them are classically trained musicians, so there's a lot of 75 00:03:48,480 --> 00:03:52,000 Speaker 4: music nerds, and uh, Lydian is one of the classical 76 00:03:52,040 --> 00:03:57,080 Speaker 4: building blocks in music theory. So that scale that's on 77 00:03:57,160 --> 00:04:00,280 Speaker 4: the label is the actual Lydian mode at off. And 78 00:04:00,320 --> 00:04:02,160 Speaker 4: you can play that on piano, no kidding. 79 00:04:02,440 --> 00:04:05,760 Speaker 1: Yeah, well, I throw my what eight years of piano, 80 00:04:06,000 --> 00:04:08,920 Speaker 1: six years of trumpet, a little bit of clarinet out 81 00:04:08,960 --> 00:04:10,840 Speaker 1: the window because I never took music theory. 82 00:04:11,000 --> 00:04:13,839 Speaker 2: Yeah yeah, so you're on triangle now. 83 00:04:14,000 --> 00:04:20,320 Speaker 1: Basically I can still reach music slowly and very very painfully. 84 00:04:20,360 --> 00:04:22,760 Speaker 1: I can get through the piano still, but I don't 85 00:04:22,839 --> 00:04:26,279 Speaker 1: I don't practice much anymore. But this this wine, you know, 86 00:04:26,320 --> 00:04:27,760 Speaker 1: if I was able to taste it, I would call 87 00:04:27,800 --> 00:04:33,480 Speaker 1: it amazingly refresh refreshing, light, not dry. What would you 88 00:04:33,560 --> 00:04:36,000 Speaker 1: characterize it in terms of, you know, on a scale 89 00:04:36,080 --> 00:04:38,039 Speaker 1: of you know, really dry, too sweet? 90 00:04:39,000 --> 00:04:39,719 Speaker 2: I mean, it's. 91 00:04:39,560 --> 00:04:41,919 Speaker 4: It's it's it's technically dry in the sense that it 92 00:04:41,960 --> 00:04:44,080 Speaker 4: doesn't have a whole lot of residual sugar. But a 93 00:04:44,120 --> 00:04:46,560 Speaker 4: lot of times you get with with especially with semion, 94 00:04:46,760 --> 00:04:51,400 Speaker 4: you get like perceptible fruit sweetness. M hm. So yeah, 95 00:04:51,440 --> 00:04:53,320 Speaker 4: it's kind of always hard to parse out when you're 96 00:04:53,320 --> 00:04:56,360 Speaker 4: talking about sweetness because some people refer to actually, when 97 00:04:56,400 --> 00:04:59,040 Speaker 4: we're in the wine world, how much residual sugar is 98 00:04:59,080 --> 00:05:01,520 Speaker 4: left over from firmin I got you. So they stop 99 00:05:01,560 --> 00:05:04,400 Speaker 4: the fermentation at a certain level, you know, especially just 100 00:05:04,520 --> 00:05:07,120 Speaker 4: taking like German reesling for example, At certain levels they 101 00:05:07,160 --> 00:05:13,160 Speaker 4: stop the fermentation. Those wines have a resultant lower alcohol 102 00:05:14,120 --> 00:05:17,960 Speaker 4: ABV because some of that sugar was left to not 103 00:05:18,120 --> 00:05:20,240 Speaker 4: metabolize and stay in the wine. 104 00:05:20,760 --> 00:05:22,600 Speaker 1: That's what impacts the alcohol level. 105 00:05:22,720 --> 00:05:22,920 Speaker 2: Yep. 106 00:05:23,240 --> 00:05:26,200 Speaker 1: Okay, Because I was jokingly saying to Keegan when he 107 00:05:26,279 --> 00:05:28,760 Speaker 1: came in, I said, we're drowning our sorrows. I suspect 108 00:05:28,760 --> 00:05:31,000 Speaker 1: what you brought in are all the highest alcohol by 109 00:05:31,080 --> 00:05:32,680 Speaker 1: volume wines that are out there. 110 00:05:32,760 --> 00:05:35,000 Speaker 4: Yeah, I mean these are. This one isn't super high, 111 00:05:35,360 --> 00:05:36,800 Speaker 4: it's like thirteen percent. 112 00:05:36,880 --> 00:05:37,960 Speaker 2: But the but the. 113 00:05:38,040 --> 00:05:41,440 Speaker 4: Idea is is that when the grapes come in, when 114 00:05:41,480 --> 00:05:45,440 Speaker 4: the grapes come in ripe, they all are fully ripe 115 00:05:45,480 --> 00:05:48,120 Speaker 4: in terms of potential, sort of think of it in 116 00:05:48,200 --> 00:05:50,839 Speaker 4: terms of like high school physics, like potential and kinetic energy, 117 00:05:50,920 --> 00:05:53,599 Speaker 4: right right, And they so they have they're all fully ripe. 118 00:05:53,600 --> 00:05:56,520 Speaker 4: It's just a question of how far do you let 119 00:05:56,520 --> 00:05:59,120 Speaker 4: that sugar metabolize into alcohol during fermentation. 120 00:05:59,279 --> 00:06:02,760 Speaker 1: Okay, So one of my favorites kigging those dulcea it's 121 00:06:02,760 --> 00:06:05,400 Speaker 1: a dessert wine, ice wines, that kind of thing. They 122 00:06:05,480 --> 00:06:07,240 Speaker 1: let the grape go as far as it can go 123 00:06:07,279 --> 00:06:09,680 Speaker 1: in terms of ripening. It's almost to the point where 124 00:06:09,680 --> 00:06:10,159 Speaker 1: it's mushy. 125 00:06:10,240 --> 00:06:12,440 Speaker 4: Right Yeah, that's like would be like considered like a 126 00:06:12,520 --> 00:06:15,799 Speaker 4: late harvest. So that's even like pushing the sugar levels 127 00:06:15,920 --> 00:06:19,160 Speaker 4: beyond what a normal table wine would be, gotcha. And 128 00:06:19,200 --> 00:06:22,440 Speaker 4: then and then they still have to they still have 129 00:06:22,520 --> 00:06:25,239 Speaker 4: to ferment the hell out of it just to get 130 00:06:25,279 --> 00:06:29,440 Speaker 4: it to even that level. And typically, and typically those 131 00:06:29,480 --> 00:06:31,960 Speaker 4: wines are even more difficult to make because you have 132 00:06:32,000 --> 00:06:34,560 Speaker 4: to have really strong yeasts that are going to continue 133 00:06:34,600 --> 00:06:37,800 Speaker 4: to metabolize the sugar into alcohol. 134 00:06:38,520 --> 00:06:40,680 Speaker 1: And a huge human element in terms of harvesting too, 135 00:06:40,680 --> 00:06:42,320 Speaker 1: because you have to pick them just at the exact 136 00:06:42,400 --> 00:06:42,680 Speaker 1: right now. 137 00:06:42,760 --> 00:06:44,360 Speaker 4: Yeah, I mean, or if you get into stuff that's 138 00:06:44,360 --> 00:06:46,960 Speaker 4: actual ice wine. Yeah, you know, you get you get 139 00:06:47,000 --> 00:06:49,360 Speaker 4: like in you know, they can make ice wine by 140 00:06:49,400 --> 00:06:53,159 Speaker 4: actually freezing with grapes, but it kind of is. But 141 00:06:53,160 --> 00:06:57,040 Speaker 4: but traditional ice wine extraction. Yeah, but traditional ice wine. 142 00:06:57,040 --> 00:07:00,200 Speaker 4: They they actually harvest it after the clusters have have 143 00:07:00,279 --> 00:07:03,040 Speaker 4: frozen on their own just because of weather, and then 144 00:07:03,080 --> 00:07:04,279 Speaker 4: they pick them in. 145 00:07:04,360 --> 00:07:07,599 Speaker 1: But that accounts for why they're they're comparatively expensive. Yes, 146 00:07:07,920 --> 00:07:11,239 Speaker 1: very laborious, very laborious. We're gonna continue with Thomas Woodley 147 00:07:11,240 --> 00:07:13,320 Speaker 1: and Keegan Corcoran. Keegan, you can find Kegan if you're 148 00:07:13,360 --> 00:07:17,440 Speaker 1: interested in commercial or wholesale purchases of wine, if you're 149 00:07:17,440 --> 00:07:21,160 Speaker 1: a winery or a wine store, a restaurant, anybody out 150 00:07:21,200 --> 00:07:23,920 Speaker 1: there that's interested in working with Keegan. He's amazing. He's 151 00:07:23,960 --> 00:07:25,600 Speaker 1: the greatest guy in the world. When it comes up, 152 00:07:25,600 --> 00:07:28,760 Speaker 1: you know, it's just his personality, his friendliness, his knowledge 153 00:07:28,880 --> 00:07:34,880 Speaker 1: is clearly impaccable. In ignitionwines dot com and you focus 154 00:07:35,040 --> 00:07:39,880 Speaker 1: primarily on domestic wines or because I was going to 155 00:07:39,920 --> 00:07:42,120 Speaker 1: ask you about plus I'm gonna ask you about tariffs 156 00:07:42,440 --> 00:07:45,040 Speaker 1: sure and see if that's impacted your world and given 157 00:07:45,080 --> 00:07:46,920 Speaker 1: what you sell, because I know it's a real problem 158 00:07:46,960 --> 00:07:49,080 Speaker 1: for some European wineries or things like that. So last 159 00:07:49,440 --> 00:07:51,680 Speaker 1: we'll pause, bring Keegan and Thomas back. It's eight thirty 160 00:07:51,680 --> 00:07:53,360 Speaker 1: seven right now. If do you five KCV talk station. 161 00:07:54,520 --> 00:07:55,640 Speaker 2: Something is happening. 162 00:07:55,840 --> 00:07:56,440 Speaker 4: It's time to. 163 00:07:58,160 --> 00:07:58,600 Speaker 2: Forty one. 164 00:07:58,640 --> 00:08:00,480 Speaker 1: But do you five kr CEV talk State San Brian 165 00:08:00,480 --> 00:08:06,800 Speaker 1: Thomas with resident wine ser Keegan Corkoran Intudio, Ignitionwines dot 166 00:08:06,840 --> 00:08:10,200 Speaker 1: com and one of the restaurant groups that works with Keegan. 167 00:08:11,320 --> 00:08:14,840 Speaker 1: You may have heard of, Jeff Ruby. Jeff Ruby Restaurant Keegan. 168 00:08:14,920 --> 00:08:17,040 Speaker 1: You were there for twenty years as their their head, 169 00:08:17,080 --> 00:08:19,960 Speaker 1: so may a uh not in that in that position 170 00:08:20,080 --> 00:08:22,520 Speaker 1: as beverage director for about the last eight I was 171 00:08:22,560 --> 00:08:24,120 Speaker 1: with them for twenty years. Yeah, all right, And if 172 00:08:24,160 --> 00:08:26,000 Speaker 1: you accumulated all that knowledge and experience, that's when you 173 00:08:26,040 --> 00:08:27,560 Speaker 1: broke off and decided you're going to go on your 174 00:08:27,600 --> 00:08:29,800 Speaker 1: own and do a wholesale wine and you've been very 175 00:08:29,880 --> 00:08:32,200 Speaker 1: successful that you still work with the Ruby restaurants, and 176 00:08:32,400 --> 00:08:36,800 Speaker 1: I failed to mention this amazing uh SPS from Lydian 177 00:08:36,840 --> 00:08:39,160 Speaker 1: Wine or he's Thomas Woodley in studio from Lydian is 178 00:08:39,200 --> 00:08:40,720 Speaker 1: available at E and O restaurant. 179 00:08:40,840 --> 00:08:41,360 Speaker 2: Yeah, E and O. 180 00:08:41,480 --> 00:08:43,760 Speaker 3: Yeah, for sure, all three of their restaurants, and uh, 181 00:08:43,920 --> 00:08:46,600 Speaker 3: you know they do. They do a great job. Shout 182 00:08:46,600 --> 00:08:48,520 Speaker 3: out to my buddy Tim that works over there. He's 183 00:08:49,040 --> 00:08:49,560 Speaker 3: he's the man. 184 00:08:49,880 --> 00:08:50,120 Speaker 2: Tim. 185 00:08:50,200 --> 00:08:52,480 Speaker 1: Appreciate it and you're working with the right guy. Keigon 186 00:08:52,520 --> 00:08:58,079 Speaker 1: Corkoran moving over, Oh real quick on the uh Lydion SPS, 187 00:08:58,120 --> 00:09:00,880 Speaker 1: which is again the Sauvignon blancs on your own mix. 188 00:09:01,200 --> 00:09:02,000 Speaker 2: What you would you. 189 00:09:01,960 --> 00:09:06,480 Speaker 1: Recommend serving this with? It's pretty much it's just really good. 190 00:09:06,520 --> 00:09:09,440 Speaker 1: I can see this having very broad applications including like 191 00:09:09,520 --> 00:09:11,280 Speaker 1: you know, just sitting down and drinking. 192 00:09:11,600 --> 00:09:14,400 Speaker 4: Yeah, I mean, it's it's great for first course. You know. 193 00:09:14,480 --> 00:09:16,880 Speaker 4: It's a day where even when you get a sunny 194 00:09:16,920 --> 00:09:18,920 Speaker 4: day like we had like yesterday, Oh yeah, just go 195 00:09:19,160 --> 00:09:20,960 Speaker 4: sit out on the back deck and enjoy it. 196 00:09:21,000 --> 00:09:23,000 Speaker 3: Thomas always brings the great weather, by the way, when 197 00:09:23,000 --> 00:09:25,840 Speaker 3: he comes in like every market visit, like Gus, the 198 00:09:25,840 --> 00:09:27,040 Speaker 3: weather is just perfect. 199 00:09:27,400 --> 00:09:29,080 Speaker 2: This is not normal I think that's I think. 200 00:09:28,960 --> 00:09:31,280 Speaker 4: That's just due to the fact that I'm a born 201 00:09:31,320 --> 00:09:35,440 Speaker 4: and raised Seattleite, and the weather gods look upon me 202 00:09:35,559 --> 00:09:38,480 Speaker 4: unfavorably most of the year being from Seattle, so I 203 00:09:38,520 --> 00:09:40,680 Speaker 4: come here they do me a solid in any place 204 00:09:40,720 --> 00:09:42,719 Speaker 4: I travel to there like, hey, you know what, We're 205 00:09:42,720 --> 00:09:45,319 Speaker 4: gonna give you some some ringer weather for a few days. 206 00:09:45,600 --> 00:09:47,679 Speaker 1: All right, Well, consider I grab the wrong wine when 207 00:09:47,679 --> 00:09:52,240 Speaker 1: I was talking about the the sbs now in hand, 208 00:09:52,360 --> 00:09:54,959 Speaker 1: the Avenia, that is the winery. 209 00:09:54,920 --> 00:09:55,960 Speaker 4: Avenni is the main winery. 210 00:09:56,040 --> 00:09:58,160 Speaker 1: Yeah, Justine is the name of the wine, and it's 211 00:09:58,320 --> 00:09:59,760 Speaker 1: it's just a described as a red wine, which I 212 00:09:59,760 --> 00:10:00,840 Speaker 1: pres is a blend. 213 00:10:00,960 --> 00:10:03,400 Speaker 4: Yeah, it's a it's a what we call a GSM, 214 00:10:03,520 --> 00:10:06,280 Speaker 4: so it's a it's a that's sort of a catch 215 00:10:06,280 --> 00:10:08,959 Speaker 4: all term for a Southern rond blend. It's primarily almost 216 00:10:09,000 --> 00:10:14,600 Speaker 4: two thirds grenache with maved and sarrah. So we're equal 217 00:10:14,679 --> 00:10:17,960 Speaker 4: fans of Bordeaux and Roan varieties at of Ania, so 218 00:10:18,920 --> 00:10:24,880 Speaker 4: you can find examples, really beautiful examples of both great 219 00:10:24,920 --> 00:10:28,520 Speaker 4: varietal blends. And the name Justine is is a cool story. 220 00:10:28,559 --> 00:10:33,240 Speaker 4: It's there was a writer by the name of Lawrence Durell, 221 00:10:33,559 --> 00:10:36,400 Speaker 4: and he was his first book that was a part 222 00:10:36,440 --> 00:10:39,600 Speaker 4: of the Alexandria trilogy came out in nineteen fifty seven, 223 00:10:39,679 --> 00:10:43,040 Speaker 4: and Justine was the sort of mysterious heroine that he 224 00:10:43,160 --> 00:10:46,839 Speaker 4: followed around and was beguiled him. So that's why Chris 225 00:10:46,840 --> 00:10:49,240 Speaker 4: our Winemaker, who's a literary guy like me, came up 226 00:10:49,280 --> 00:10:50,520 Speaker 4: with the you guess you. 227 00:10:50,600 --> 00:10:52,080 Speaker 2: Got a fun crew over your one. 228 00:10:52,080 --> 00:10:54,480 Speaker 4: It's a fun crew. Stereo wars are a real thing, man. 229 00:10:54,559 --> 00:10:57,680 Speaker 4: I mean, you got three classically trained musicians, and Chris 230 00:10:57,679 --> 00:10:59,920 Speaker 4: and I both worked in record stores growing up. It's 231 00:11:00,160 --> 00:11:01,440 Speaker 4: it's knock down, drag out. 232 00:11:01,480 --> 00:11:04,320 Speaker 1: There's a lot of opinions I can absolutely imagine. All right, 233 00:11:04,400 --> 00:11:08,640 Speaker 1: Keegan Corcoran, since you are so amazing at breaking down flavors, 234 00:11:09,200 --> 00:11:11,760 Speaker 1: I just recounted the story about this little note. I 235 00:11:11,800 --> 00:11:13,640 Speaker 1: was thinking it was like black pepper. There was a 236 00:11:13,679 --> 00:11:15,760 Speaker 1: little bite in this wine that I really love, and 237 00:11:15,760 --> 00:11:18,160 Speaker 1: I'm like, drive me crazy, I asked Keegan. I send 238 00:11:18,200 --> 00:11:20,400 Speaker 1: him a text, what the hell is that ginger? 239 00:11:21,160 --> 00:11:21,600 Speaker 4: That's it? 240 00:11:21,640 --> 00:11:23,760 Speaker 1: That's right, because there's a bite to ginger, that ginger 241 00:11:23,800 --> 00:11:26,520 Speaker 1: flavors right there. I kind of sat for years and 242 00:11:26,559 --> 00:11:27,920 Speaker 1: thought about it. Never would have come up with that. 243 00:11:28,000 --> 00:11:30,640 Speaker 1: It took you two seconds. What would you say this 244 00:11:31,120 --> 00:11:33,559 Speaker 1: of any Justine has by way of flavor. 245 00:11:33,760 --> 00:11:37,880 Speaker 3: So I think it's a very classic interpretation of or 246 00:11:37,920 --> 00:11:40,680 Speaker 3: a domestic take on you know what Thomas said, so 247 00:11:40,840 --> 00:11:44,439 Speaker 3: rowned varieties, particularly for me, Southern Rhone, which is a classic. 248 00:11:44,480 --> 00:11:46,000 Speaker 3: So it's a part of France and the kind of 249 00:11:46,040 --> 00:11:50,320 Speaker 3: southeastern ish part of the country. But you know where 250 00:11:50,320 --> 00:11:52,840 Speaker 3: they grow a lot of grenache, Surah mor vedra, and 251 00:11:53,600 --> 00:11:56,600 Speaker 3: you know the the flavor profiles for those wines. And 252 00:11:56,640 --> 00:12:00,040 Speaker 3: then also on this wine typically is you got this 253 00:12:00,160 --> 00:12:04,079 Speaker 3: kind of brambly black blue, kind of purple fruited character 254 00:12:04,640 --> 00:12:08,560 Speaker 3: mixed with my biggest marker besides like like almost a 255 00:12:08,640 --> 00:12:12,160 Speaker 3: chewy meatiness, but my biggest marker for both that place 256 00:12:12,160 --> 00:12:14,560 Speaker 3: and then this style of wine is typically white pepper 257 00:12:14,679 --> 00:12:17,800 Speaker 3: versus like coarse black pepper, So it has like a 258 00:12:18,320 --> 00:12:20,319 Speaker 3: which anyone that cooks a lot of what there's a 259 00:12:20,360 --> 00:12:24,400 Speaker 3: difference between course of black pepper and then powder, and 260 00:12:24,640 --> 00:12:27,280 Speaker 3: and that soft note of white pepper always takes me 261 00:12:27,360 --> 00:12:31,800 Speaker 3: to not only those particular particular particular varieties, but also 262 00:12:31,880 --> 00:12:34,599 Speaker 3: a particular region too, So it helps you kind of 263 00:12:34,679 --> 00:12:36,640 Speaker 3: narrow it down and like I, you know, I like 264 00:12:36,720 --> 00:12:40,600 Speaker 3: to talk to or envision like an old timey switchboard operator. 265 00:12:40,600 --> 00:12:41,600 Speaker 2: That's usually my thing. 266 00:12:41,679 --> 00:12:44,840 Speaker 3: So like when I when I am describing how people 267 00:12:44,840 --> 00:12:47,200 Speaker 3: can make those connections in their brains, it's very similar 268 00:12:47,280 --> 00:12:49,920 Speaker 3: to that. So learning how to taste wine describe wine 269 00:12:49,960 --> 00:12:53,080 Speaker 3: aptly is very much experiential. And the more of those 270 00:12:53,120 --> 00:12:56,280 Speaker 3: dots that you connect, so again, like to the switchboard 271 00:12:56,360 --> 00:12:59,160 Speaker 3: kind of thing, imagine your you know, I know that 272 00:12:59,280 --> 00:13:01,960 Speaker 3: maybe for gins this doesn't track, but you know it does. 273 00:13:02,040 --> 00:13:04,080 Speaker 2: Right, But my audience understands where you're. 274 00:13:03,920 --> 00:13:05,920 Speaker 3: Coming, right, Yeah, But I mean, you know, if you're 275 00:13:05,920 --> 00:13:08,120 Speaker 3: the switchboard operator and the call comes in like hey, 276 00:13:08,160 --> 00:13:09,840 Speaker 3: I want to talk to banana, it's like, okay, well 277 00:13:09,920 --> 00:13:12,400 Speaker 3: I know exactly where that goes because you know, I 278 00:13:12,760 --> 00:13:16,040 Speaker 3: recognize the voice. Right, We've all had bananas a million times. Sure, 279 00:13:16,040 --> 00:13:18,240 Speaker 3: if you close your eyes and I gave you a 280 00:13:18,280 --> 00:13:21,319 Speaker 3: banana to be like, there's no doubt that this is banana. Well, 281 00:13:21,320 --> 00:13:24,160 Speaker 3: if you extrapolate that out across you know, all these 282 00:13:24,200 --> 00:13:27,920 Speaker 3: different types of fruits, flavors and then conditions. So for example, 283 00:13:27,960 --> 00:13:32,240 Speaker 3: like overripe banana, green banana, those have very different flavors 284 00:13:32,240 --> 00:13:35,200 Speaker 3: and textures. Right, Yeah, So apply that to the entire world, 285 00:13:35,240 --> 00:13:38,440 Speaker 3: which is billions and billions and billions of different you know, 286 00:13:38,520 --> 00:13:41,040 Speaker 3: flavors and whatnot. You know, you can you can build 287 00:13:41,080 --> 00:13:46,120 Speaker 3: this switchboard of like you recognize very rapidly the voices 288 00:13:46,160 --> 00:13:46,679 Speaker 3: when they call. 289 00:13:46,800 --> 00:13:49,480 Speaker 1: If that makes so, you're basically saying, we should just 290 00:13:49,559 --> 00:13:52,480 Speaker 1: keep drinking more and more and more line until we 291 00:13:52,559 --> 00:13:55,000 Speaker 1: finally can connect our switchboards and break this until the 292 00:13:55,080 --> 00:13:55,920 Speaker 1: light bulb goes. 293 00:13:55,720 --> 00:14:01,000 Speaker 4: On and while you're drinking. The other fun fact is 294 00:14:01,080 --> 00:14:04,240 Speaker 4: that when you're picking up all these flavors, you're not 295 00:14:04,320 --> 00:14:09,480 Speaker 4: picking up analogs of those flavors, the esters and flavor 296 00:14:09,520 --> 00:14:13,520 Speaker 4: combinations that are present in a berry, a grape berry, 297 00:14:14,120 --> 00:14:17,160 Speaker 4: regardless of whatever variety it is. It's the same chemical 298 00:14:17,200 --> 00:14:20,480 Speaker 4: compounds that make say, strawberry tastes like strawberry, or banana 299 00:14:20,520 --> 00:14:23,000 Speaker 4: tastes like banana. It's not reminiscent of those things. It 300 00:14:23,080 --> 00:14:24,560 Speaker 4: literally is those things. 301 00:14:24,360 --> 00:14:28,640 Speaker 1: Gotcha or snotsberry taste. No Willie Walker fans out there. 302 00:14:28,680 --> 00:14:31,920 Speaker 1: Eight forty seven will continue with Thomas Woodley and Keegan Corcoran. 303 00:14:32,000 --> 00:14:34,120 Speaker 1: Ignitionwines dot Com is where you find kee gonna be 304 00:14:34,200 --> 00:14:38,480 Speaker 1: right back in the morning. We have breaking news, comedy 305 00:14:38,600 --> 00:14:47,760 Speaker 1: rc the talk station, Hey fifty two, the fifty five 306 00:14:47,800 --> 00:14:50,680 Speaker 1: p RCD talk station Little PG there four years to 307 00:14:50,720 --> 00:14:52,920 Speaker 1: close out the morning show Here on a beautiful Friday 308 00:14:53,000 --> 00:14:55,880 Speaker 1: Eve with Keegan Corcoran from Ignition Wines online at Ignition 309 00:14:55,920 --> 00:14:58,440 Speaker 1: Wines dot com, wholesale distributor if you are interested in 310 00:14:58,480 --> 00:15:01,760 Speaker 1: wholesale purchases. He is the man uh and Thomas Woodley 311 00:15:01,800 --> 00:15:04,240 Speaker 1: from Lidion Wines. He's outside of Seattle, Washington with some 312 00:15:04,320 --> 00:15:07,760 Speaker 1: amazing wines they brought in today. Drown your sorrows or celebrate. 313 00:15:07,800 --> 00:15:10,560 Speaker 1: Either way you go. You've got outstanding options. These options 314 00:15:10,560 --> 00:15:14,040 Speaker 1: that we're dealing with today, the Avenia Justine, the Lydian 315 00:15:14,280 --> 00:15:22,440 Speaker 1: SBS and finally the Avenia grav Lura, not Guevara, the wine. 316 00:15:22,480 --> 00:15:23,840 Speaker 2: Don't tell me that, Thomas, it's not. 317 00:15:23,960 --> 00:15:27,560 Speaker 1: It's it's a political, a political grov Vora. Where'd the 318 00:15:27,600 --> 00:15:29,520 Speaker 1: name come from? This is another red wine, but it 319 00:15:29,600 --> 00:15:32,040 Speaker 1: is remarkably different in taste than the other one, even 320 00:15:32,080 --> 00:15:33,200 Speaker 1: though I'm not allowed to taste it. 321 00:15:33,320 --> 00:15:37,360 Speaker 4: Yeah, so it's so. Grava is a tribute to the 322 00:15:37,400 --> 00:15:40,400 Speaker 4: grove region of Bordeaux. So just just south of the 323 00:15:40,480 --> 00:15:42,400 Speaker 4: left bank, there's an area if you look on a 324 00:15:42,440 --> 00:15:46,960 Speaker 4: map called grove and it's gravelly soil, but it's a 325 00:15:46,960 --> 00:15:51,240 Speaker 4: place where Cabernet Sauvignon and Merlau play as kind of 326 00:15:51,280 --> 00:15:52,080 Speaker 4: equal partners. 327 00:15:52,280 --> 00:15:56,000 Speaker 1: Oh and look, it's Cabernet Sauvignon, Merlau and Cabernet franc 328 00:15:56,080 --> 00:15:57,440 Speaker 1: So perfect name. 329 00:15:57,560 --> 00:15:58,000 Speaker 2: Yeah. 330 00:15:58,040 --> 00:16:03,160 Speaker 4: So it's a it's a like quintessential Washington State Bordo blend. 331 00:16:03,800 --> 00:16:07,240 Speaker 1: Right, And if I was allowed to drink it, I 332 00:16:07,240 --> 00:16:09,600 Speaker 1: would think this will be drier than the last one 333 00:16:09,640 --> 00:16:11,120 Speaker 1: we had, which was also a red blend. 334 00:16:11,160 --> 00:16:14,080 Speaker 2: Correct, Yeah, what do you apathetically? 335 00:16:15,040 --> 00:16:17,520 Speaker 1: I think every time I think of a cabernet tasting wine, 336 00:16:17,680 --> 00:16:20,440 Speaker 1: which probably this is leaning it because it has predominantly 337 00:16:20,520 --> 00:16:24,880 Speaker 1: cabernet great blend, I always think of red meat rich, 338 00:16:25,960 --> 00:16:28,040 Speaker 1: like holiday feast type food. 339 00:16:28,080 --> 00:16:31,920 Speaker 4: Oh, this is both the Justine and the Griver exceptional 340 00:16:32,200 --> 00:16:36,000 Speaker 4: holiday wines. I mean they whether you're doing turkey for 341 00:16:36,040 --> 00:16:38,520 Speaker 4: Thanksgiving or you're gonna get into a you know, standing 342 00:16:38,600 --> 00:16:43,880 Speaker 4: rib roast type scenario for Christmas time, it'll it'll absolutely 343 00:16:43,960 --> 00:16:44,880 Speaker 4: play well with both. 344 00:16:45,560 --> 00:16:49,880 Speaker 1: Okay, and note comments on this one Kegan. It's delicious. 345 00:16:49,920 --> 00:16:50,320 Speaker 2: I mean. 346 00:16:52,360 --> 00:16:55,240 Speaker 1: That's what you expect to saw to say it's delicious. 347 00:16:55,440 --> 00:16:57,560 Speaker 2: No, you know, it's a supertentious wine. 348 00:16:57,640 --> 00:17:02,080 Speaker 3: Yeah, I you know this is uh, it's the fruit 349 00:17:02,120 --> 00:17:04,240 Speaker 3: I think is softer. It has a nice mix of 350 00:17:04,280 --> 00:17:08,639 Speaker 3: like red and black fruit. But the nice thing that 351 00:17:08,680 --> 00:17:11,359 Speaker 3: I think are the the one of the main attributes 352 00:17:11,400 --> 00:17:14,520 Speaker 3: that have attracted or has attracted me to this winery 353 00:17:14,880 --> 00:17:17,080 Speaker 3: and this wine making team and the style. 354 00:17:16,800 --> 00:17:19,200 Speaker 2: Of wines that they do is they're not to hang 355 00:17:19,240 --> 00:17:19,520 Speaker 2: out with. 356 00:17:19,800 --> 00:17:22,879 Speaker 3: Well, yeah, that first and foremost, but it's you know, 357 00:17:22,920 --> 00:17:26,560 Speaker 3: they're they're wines that are they're not overt. They don't 358 00:17:26,600 --> 00:17:28,680 Speaker 3: just you know, hit you over the head with flavor 359 00:17:29,480 --> 00:17:32,040 Speaker 3: by way of like you know, that's you're only getting 360 00:17:32,040 --> 00:17:33,560 Speaker 3: one thing. There's a lot of like wines you can 361 00:17:33,600 --> 00:17:36,520 Speaker 3: call the food not overwhelmed me exactly. I mean you 362 00:17:36,560 --> 00:17:38,760 Speaker 3: can there's a lot of wines on the shelf that 363 00:17:38,840 --> 00:17:42,959 Speaker 3: certainly have their stylistic you know the places, but so 364 00:17:43,040 --> 00:17:44,919 Speaker 3: you can you can pull something off the shelf sometimes 365 00:17:44,960 --> 00:17:46,520 Speaker 3: and you and you drink and is that man, all 366 00:17:46,560 --> 00:17:48,639 Speaker 3: I get is this one thing and it's just like 367 00:17:49,280 --> 00:17:51,479 Speaker 3: it's right in the middle of the stage that kind 368 00:17:51,520 --> 00:17:53,040 Speaker 3: of thing, and that's the only thing I can focus on, 369 00:17:53,080 --> 00:17:54,920 Speaker 3: no matter what I'm eating with it. But these are 370 00:17:55,040 --> 00:17:57,040 Speaker 3: very complimentary to to food. 371 00:17:56,920 --> 00:17:57,320 Speaker 2: All right. 372 00:17:57,359 --> 00:18:00,360 Speaker 1: Other than eno restaurants where these are all served, where 373 00:18:00,359 --> 00:18:01,719 Speaker 1: else can people get them? If you want to buy 374 00:18:01,720 --> 00:18:03,360 Speaker 1: in bulk, they go through you in egnition. 375 00:18:03,560 --> 00:18:09,960 Speaker 3: But yeah, Country Fresh, jungle gyms certainly, Yeah, they're they're 376 00:18:09,960 --> 00:18:11,040 Speaker 3: they're kind of all over the place. 377 00:18:11,400 --> 00:18:13,240 Speaker 1: You're not going to experience the price point I'm going 378 00:18:13,320 --> 00:18:16,200 Speaker 1: to ask you, but not at a jungle gyms where 379 00:18:16,200 --> 00:18:18,720 Speaker 1: these might be available. What are the price points the 380 00:18:18,840 --> 00:18:20,840 Speaker 1: range for the wines that we've had here today in 381 00:18:20,840 --> 00:18:21,280 Speaker 1: front of it. 382 00:18:21,320 --> 00:18:25,399 Speaker 3: So retail, you know, talking high teens to you know, 383 00:18:25,440 --> 00:18:30,040 Speaker 3: the Griva would be closer to fifty Oh okay, you know, 384 00:18:30,440 --> 00:18:31,160 Speaker 3: well still. 385 00:18:30,920 --> 00:18:33,399 Speaker 1: Within the realm of affordability. From my standpoint, I agree 386 00:18:33,520 --> 00:18:35,960 Speaker 1: a lot cheaper than something will be imported from France, 387 00:18:36,240 --> 00:18:38,480 Speaker 1: which are subject to tariffs. I didn't get around to that, 388 00:18:38,600 --> 00:18:42,879 Speaker 1: but right, that's what does that increase the price for 389 00:18:43,240 --> 00:18:45,640 Speaker 1: what was the tariff on the like a Bordeaux or well. 390 00:18:45,520 --> 00:18:47,280 Speaker 3: So I have I have a palette of a Spanish 391 00:18:47,280 --> 00:18:49,320 Speaker 3: wine that just landed, and so now I'm looking at 392 00:18:49,320 --> 00:18:51,520 Speaker 3: you know, the ten percent, and that's and you know 393 00:18:51,600 --> 00:18:55,360 Speaker 3: it's but added on to especially for a small distributor 394 00:18:55,440 --> 00:18:58,280 Speaker 3: like myself, that that's that impacts my business in a 395 00:18:58,280 --> 00:19:00,960 Speaker 3: massive way. But then also you know Thomas is in 396 00:19:01,119 --> 00:19:04,199 Speaker 3: Washington and the business with Canada is significant. You can 397 00:19:04,240 --> 00:19:06,800 Speaker 3: speak to this better than well at a time. Sorry, 398 00:19:07,880 --> 00:19:09,639 Speaker 3: Joe's already give me the hairy eyeball. That's why I'm 399 00:19:09,640 --> 00:19:12,359 Speaker 3: sorry for waiting so long. Dance and ask the terriff question. 400 00:19:12,800 --> 00:19:15,800 Speaker 3: Keeking corkan edition of wines dot Com. Thomas Woodley, It's 401 00:19:15,800 --> 00:19:17,520 Speaker 3: been a real pleasure having you in studio. Man, you 402 00:19:17,600 --> 00:19:19,480 Speaker 3: do some great work out there. Thanks for having me 403 00:19:19,520 --> 00:19:22,000 Speaker 3: sounding a great crew too, we're good eggs. 404 00:19:22,040 --> 00:19:24,080 Speaker 1: I'm gonna change my careers, I think based upon what 405 00:19:24,119 --> 00:19:26,359 Speaker 1: you said about that place. A fifty seven jank you 406 00:19:26,440 --> 00:19:27,320 Speaker 1: Joe Strekkers second