1 00:00:08,240 --> 00:00:10,559 Speaker 1: Hello, and welcome to favor Protection of iHeart Radio. I'm 2 00:00:10,600 --> 00:00:13,119 Speaker 1: Annie Reese and I'm Lauren Bogelbaum, and today we have 3 00:00:13,119 --> 00:00:17,400 Speaker 1: an episode for you about Beaujolais Nouveaux. Yes, this was 4 00:00:17,440 --> 00:00:22,000 Speaker 1: gonna be fun for multiple reasons. Yeah. One fun with pronunciation, 5 00:00:22,000 --> 00:00:28,480 Speaker 1: which we've already had some French fringe. Also, I have 6 00:00:29,200 --> 00:00:33,280 Speaker 1: heard of Bogelais Nuveaux. I've definitely had some. I was 7 00:00:33,320 --> 00:00:36,840 Speaker 1: aware of its reputation, which we're going to talk about 8 00:00:37,280 --> 00:00:40,839 Speaker 1: kind of a lesser wine, but I really didn't know 9 00:00:40,880 --> 00:00:43,200 Speaker 1: more than that. But I didn't know about this whole 10 00:00:43,280 --> 00:00:47,120 Speaker 1: like dad fanfare, and that's sort of happening like right 11 00:00:47,159 --> 00:00:51,199 Speaker 1: now as we record this. Yeah, yeah, as we record this, 12 00:00:51,360 --> 00:00:57,720 Speaker 1: it is uh it is Bojolais Nouveaux day. It is November. Yes, 13 00:00:57,840 --> 00:01:00,000 Speaker 1: we are recording the day before this episode comes out. 14 00:01:00,560 --> 00:01:06,479 Speaker 1: Um and uh so, so I assume that some fanfare 15 00:01:06,720 --> 00:01:11,240 Speaker 1: has occurred. I assume it has. And you know, happy 16 00:01:11,520 --> 00:01:17,960 Speaker 1: bas new vote to you and to listeners. It has arrived. 17 00:01:18,600 --> 00:01:21,680 Speaker 1: It has arrived. Was funnily enough. I saw him the 18 00:01:21,720 --> 00:01:23,679 Speaker 1: background of a show I was watching recently, and I 19 00:01:23,720 --> 00:01:28,280 Speaker 1: was like, Oh, what's the thing the poster, and I 20 00:01:28,360 --> 00:01:35,959 Speaker 1: was like, oh, whoa funny coolicity. Yeah yeah, yeah I 21 00:01:35,959 --> 00:01:39,560 Speaker 1: I I had a friend who I had Thanksgiving with 22 00:01:39,720 --> 00:01:42,600 Speaker 1: for a number of years and she was very fond 23 00:01:42,600 --> 00:01:45,400 Speaker 1: of it. So maybe her mom was very fond of it. 24 00:01:45,440 --> 00:01:48,560 Speaker 1: Either way, we always had it on Thanksgiving. Um. So 25 00:01:48,600 --> 00:01:50,400 Speaker 1: it's still a thing that I like, kind of get 26 00:01:50,400 --> 00:01:53,240 Speaker 1: excited about and like sort of like like I like 27 00:01:53,280 --> 00:01:55,920 Speaker 1: getting a bottle and all of my friends make fun 28 00:01:55,960 --> 00:02:02,840 Speaker 1: of me about it. I think that's lovely. I I 29 00:02:02,880 --> 00:02:08,639 Speaker 1: like it. Um. As always with these episodes, drink responsibly, yes, um, 30 00:02:08,680 --> 00:02:12,040 Speaker 1: And I did as I was thinking about this, And 31 00:02:12,600 --> 00:02:16,280 Speaker 1: I've been working on uh something else about like all 32 00:02:16,320 --> 00:02:19,000 Speaker 1: of the shortages and how they're impacting the holidays. And 33 00:02:19,000 --> 00:02:20,960 Speaker 1: I've just talked to my mom yesterday about all this. 34 00:02:21,000 --> 00:02:24,000 Speaker 1: And I know Wine is one of the ones that 35 00:02:25,120 --> 00:02:31,079 Speaker 1: watch out about the line shortages. So just to make 36 00:02:31,080 --> 00:02:42,600 Speaker 1: you nervous about something, happy holidays, all right, cool, thanks Anny. 37 00:02:41,919 --> 00:02:46,520 Speaker 1: I like new things to be nervous about. It's just 38 00:02:46,560 --> 00:02:48,359 Speaker 1: at the top. I like to put things that are 39 00:02:48,400 --> 00:02:50,600 Speaker 1: on my mind, and in this case, it happens to 40 00:02:50,639 --> 00:02:55,040 Speaker 1: be that. Yeah, no great, um yes um. Also, you 41 00:02:55,080 --> 00:02:58,800 Speaker 1: can see our past episodes on Sparkling Wine, rose Merlow 42 00:02:59,040 --> 00:03:02,280 Speaker 1: san Gria. I feel like maybe there's more than that, 43 00:03:03,040 --> 00:03:06,440 Speaker 1: but those were the ones that Yeah, have there been 44 00:03:06,960 --> 00:03:10,080 Speaker 1: a good question. That's good question, listeners. Let us know, 45 00:03:12,600 --> 00:03:15,080 Speaker 1: ah man, we really do need to do more great varietals. 46 00:03:15,880 --> 00:03:20,400 Speaker 1: We do. Yeah. But okay, so does this does this 47 00:03:20,480 --> 00:03:24,760 Speaker 1: bring us to our question? I suppose it does. Bog 48 00:03:25,160 --> 00:03:32,640 Speaker 1: nouveau what is it? Well? Uh? Bojelis nouveau is a 49 00:03:32,760 --> 00:03:35,880 Speaker 1: type of wine released the same year that it's made. 50 00:03:36,120 --> 00:03:39,360 Speaker 1: When it's very young and very bright. It tastes kind 51 00:03:39,360 --> 00:03:42,240 Speaker 1: of fresh. It's it's low acid, low tannin, has a 52 00:03:42,240 --> 00:03:45,680 Speaker 1: lot of fruity flavors like banana and strawberry. Um. It's 53 00:03:45,720 --> 00:03:48,800 Speaker 1: often served chilled, and it's a It's a wine that 54 00:03:48,840 --> 00:03:59,880 Speaker 1: doesn't take itself too seriously, the chill wine. Yeah, always okay. 55 00:04:00,560 --> 00:04:04,640 Speaker 1: Um and it is It is released, yes, with a 56 00:04:04,680 --> 00:04:08,360 Speaker 1: bit of fanfare, um at twelve oh one am local 57 00:04:08,440 --> 00:04:13,160 Speaker 1: time on the third Thursday of November every year in France. 58 00:04:13,320 --> 00:04:17,320 Speaker 1: Um uh and this is marketed yes as Bojelie neveaude. 59 00:04:19,080 --> 00:04:21,280 Speaker 1: Sure is. I can't believe I'd never heard of this. 60 00:04:22,080 --> 00:04:25,800 Speaker 1: It's a whole thing. There's there's a ceremonial on corkings, 61 00:04:25,880 --> 00:04:32,280 Speaker 1: there's there's celebrations. M m um. This this release, by 62 00:04:32,320 --> 00:04:37,080 Speaker 1: the way, requires like a complex industry effort of exports 63 00:04:37,120 --> 00:04:40,520 Speaker 1: and imports and shipping because it releases at twelve oh 64 00:04:40,560 --> 00:04:44,360 Speaker 1: one am the third Thursday of every November around the world. 65 00:04:44,800 --> 00:04:48,599 Speaker 1: Um so, so it takes some effort to get there. 66 00:04:48,680 --> 00:04:51,360 Speaker 1: And I hadn't really ever thought about that. Um uh. 67 00:04:51,560 --> 00:04:54,560 Speaker 1: And a lot of that effort is by air freight, interestingly, 68 00:04:54,760 --> 00:04:57,440 Speaker 1: um interestingly, because that's not how most wine is transported. 69 00:04:57,720 --> 00:04:59,560 Speaker 1: You know, wine is heavy, the glass bottles are heavy. 70 00:04:59,720 --> 00:05:03,000 Speaker 1: Why wouldn't you do c freight? Well, if you really 71 00:05:03,040 --> 00:05:06,080 Speaker 1: need to get it there on time, if you're trying 72 00:05:06,120 --> 00:05:10,840 Speaker 1: to get that twelve oh one yeah, midnight release. Yeah, 73 00:05:11,160 --> 00:05:17,680 Speaker 1: people dressed as bottles of wine trying to get in. Oh. 74 00:05:17,720 --> 00:05:19,880 Speaker 1: I wonder what blue laws if like anywhere in the 75 00:05:19,960 --> 00:05:22,719 Speaker 1: United States, I certainly in Georgia, I don't think you 76 00:05:22,760 --> 00:05:25,719 Speaker 1: can buy wine at twelve o one am most of 77 00:05:25,760 --> 00:05:31,599 Speaker 1: the time anyway, you can anyway. Um. All of this 78 00:05:31,720 --> 00:05:35,080 Speaker 1: means that it is only about two months old upon 79 00:05:35,120 --> 00:05:38,200 Speaker 1: its release, maybe three. If like there was an early 80 00:05:38,240 --> 00:05:41,120 Speaker 1: harvest one year. Um, and it's not a wine that 81 00:05:41,120 --> 00:05:44,560 Speaker 1: you really want to age. Um. It's tanning content is low. Um, 82 00:05:44,600 --> 00:05:47,440 Speaker 1: and tannins are the things that interact with oxygen in 83 00:05:47,480 --> 00:05:49,520 Speaker 1: a wine, like little bit of oxygen in a wine 84 00:05:49,560 --> 00:05:54,080 Speaker 1: and develop lovely complex flavors over time. Um, that is 85 00:05:54,120 --> 00:05:56,000 Speaker 1: not what happens with this. It just kind of tastes 86 00:05:56,040 --> 00:05:59,760 Speaker 1: like vinegar. That lack of tannins also means that, Yeah, 87 00:05:59,760 --> 00:06:03,159 Speaker 1: the pty flavors from the grapes and the fermentation are 88 00:06:03,400 --> 00:06:07,320 Speaker 1: very forward in a nouveaux um. Some would say cloying. 89 00:06:08,000 --> 00:06:15,040 Speaker 1: It's been compared to like bubble gum. Um. Sony and 90 00:06:15,200 --> 00:06:19,279 Speaker 1: Magazine once called it quote a moderately good red wine 91 00:06:19,480 --> 00:06:30,120 Speaker 1: Comma at best day and I was like, right, it's 92 00:06:30,160 --> 00:06:33,119 Speaker 1: the at best, like the Comma at best that really 93 00:06:33,160 --> 00:06:37,360 Speaker 1: gets me anyway, Um it is it is inexpensive and 94 00:06:37,360 --> 00:06:44,800 Speaker 1: and and easy drinking. I guess you could say, yeah, yes, yes, 95 00:06:44,920 --> 00:06:54,280 Speaker 1: I feel like easy drinking could cover a lot of things. Um. Yes. 96 00:06:55,120 --> 00:06:58,800 Speaker 1: It is made in the Bougelais region of France, that's 97 00:06:58,839 --> 00:07:01,840 Speaker 1: a south of Burgundy, north of leon Um, with a 98 00:07:01,880 --> 00:07:05,120 Speaker 1: grape varietal called game which is a like a like 99 00:07:05,160 --> 00:07:08,200 Speaker 1: a light to medium bodied type of grape. And you 100 00:07:08,279 --> 00:07:11,280 Speaker 1: can also make neuvo style wines with other grapes, and 101 00:07:11,320 --> 00:07:14,080 Speaker 1: some wine makers do some rather cashing in on the 102 00:07:14,120 --> 00:07:18,040 Speaker 1: whole uh Begelais Day tradition. But it's really just another 103 00:07:18,080 --> 00:07:22,280 Speaker 1: category of wine you know, um, sometimes called Vin's primers 104 00:07:22,600 --> 00:07:26,320 Speaker 1: or early wines. Um just yeah, which means they're released 105 00:07:26,400 --> 00:07:30,280 Speaker 1: the same year that they're produced. And a thing I 106 00:07:30,320 --> 00:07:33,760 Speaker 1: didn't know, that's that's super fascinating. Um. Uh. The way 107 00:07:33,800 --> 00:07:37,520 Speaker 1: that winemakers get nouveaux wines out so quickly, um is 108 00:07:37,560 --> 00:07:43,360 Speaker 1: that they're not using um, the usual wine making process. UM. 109 00:07:43,400 --> 00:07:49,040 Speaker 1: They're using instead a technique called semi carbonic maceration. So 110 00:07:49,600 --> 00:07:52,280 Speaker 1: usually when you make wine, um, you press the grapes 111 00:07:52,360 --> 00:07:55,640 Speaker 1: and separate the juice called the must from the solids. 112 00:07:55,800 --> 00:07:59,040 Speaker 1: You discard the solids and then ferment the must using yeasts, 113 00:07:59,280 --> 00:08:01,679 Speaker 1: which are friendly microbes that occur naturally on the skins 114 00:08:01,720 --> 00:08:03,760 Speaker 1: of grapes and that you can also add more of 115 00:08:03,800 --> 00:08:05,920 Speaker 1: to your must, and those will eat some of the 116 00:08:05,960 --> 00:08:10,080 Speaker 1: sugars in the must and poop alcohol and carbon dioxide 117 00:08:10,160 --> 00:08:16,680 Speaker 1: and flavor. But yeast pool almost said bacteria poop. That's 118 00:08:16,760 --> 00:08:19,920 Speaker 1: related but different anyway. Um, this is not what you 119 00:08:19,960 --> 00:08:25,120 Speaker 1: do with new vow so semi carbonic maceration. What you're 120 00:08:25,160 --> 00:08:29,200 Speaker 1: doing here is fermenting whole bunches of grapes, stem on 121 00:08:29,240 --> 00:08:33,600 Speaker 1: and everything by letting them squish and soak and break 122 00:08:33,640 --> 00:08:39,040 Speaker 1: down on a cellular level. I know, here's how it works. 123 00:08:41,200 --> 00:08:42,720 Speaker 1: And he was giving me a look. It worked really 124 00:08:42,720 --> 00:08:45,559 Speaker 1: good on radio, I think, I definitely. I think you 125 00:08:45,600 --> 00:08:48,000 Speaker 1: could feel the weight of my look. I I hope 126 00:08:48,040 --> 00:08:51,520 Speaker 1: so it was very weighty. Um. All right. So, so 127 00:08:51,559 --> 00:08:53,920 Speaker 1: when you put a whole load of grapes into a 128 00:08:53,960 --> 00:08:56,480 Speaker 1: big old vat, you're gonna have a few layers of 129 00:08:56,520 --> 00:08:59,480 Speaker 1: things going on. Um. The grapes on the bottom are yeah, 130 00:08:59,520 --> 00:09:03,079 Speaker 1: I'm gonna get squished and released juice, which the yeasts 131 00:09:03,120 --> 00:09:06,200 Speaker 1: that are naturally present on the grape's skin, UM will 132 00:09:06,240 --> 00:09:09,719 Speaker 1: start to eat the sugars in that juice, and um, 133 00:09:09,760 --> 00:09:13,960 Speaker 1: they'll start creating alcohol and carbon dioxide and flavor. In 134 00:09:14,120 --> 00:09:16,840 Speaker 1: the middle of the tank, you've got grapes that haven't 135 00:09:17,120 --> 00:09:22,320 Speaker 1: burst but are soaking or or macerating in that juice, 136 00:09:22,520 --> 00:09:24,240 Speaker 1: which is going to pull some of the tannins and 137 00:09:24,360 --> 00:09:27,800 Speaker 1: pigments and flavors um out of the grape skin and 138 00:09:27,880 --> 00:09:31,360 Speaker 1: into that juice. And then at the top you've got 139 00:09:31,400 --> 00:09:34,840 Speaker 1: a layer of grapes that's steadily being exposed to more 140 00:09:34,880 --> 00:09:38,800 Speaker 1: and more carbon dioxide as it replaces the normal air 141 00:09:38,840 --> 00:09:42,240 Speaker 1: in the tank from the fermentation process. And this creates 142 00:09:42,240 --> 00:09:48,720 Speaker 1: a really cool phenomenon called intracellular fermentation. And basically, enzymes 143 00:09:48,760 --> 00:09:52,600 Speaker 1: in the grapes are taking that carbon dioxide and using 144 00:09:52,600 --> 00:09:55,760 Speaker 1: it to break down sugars and malic acid, which is 145 00:09:55,760 --> 00:09:59,400 Speaker 1: a type of acid that's found in grapes. Um, it's 146 00:09:59,440 --> 00:10:04,720 Speaker 1: breaking those down and producing alcohol and flavors with no 147 00:10:04,880 --> 00:10:11,160 Speaker 1: yeast involved. This is wild. I know, I'm like, grape enzymes, 148 00:10:11,160 --> 00:10:13,000 Speaker 1: what are you up to? Why do you do this? 149 00:10:13,000 --> 00:10:18,240 Speaker 1: This is so cool? So yeah, Once the alcohol level 150 00:10:18,640 --> 00:10:21,920 Speaker 1: inside the grapes reaches around two, the grapes will burst, 151 00:10:22,280 --> 00:10:24,720 Speaker 1: adding to the juice in the tank. Now, this is 152 00:10:24,720 --> 00:10:29,240 Speaker 1: called semi carbonic because in fully carbonic maceration, which is 153 00:10:29,240 --> 00:10:31,760 Speaker 1: also a thing, um, you would seal the tank, pump 154 00:10:31,760 --> 00:10:35,439 Speaker 1: out the oxygen, and pump in CEO two UM. But 155 00:10:35,760 --> 00:10:39,600 Speaker 1: bogalais producers leave the tanks unsealed and sort of based 156 00:10:39,679 --> 00:10:43,480 Speaker 1: the grapes in their own juices in a process called ramontage. Um. 157 00:10:43,520 --> 00:10:45,079 Speaker 1: They they draw the juice from the bottom of the 158 00:10:45,120 --> 00:10:48,920 Speaker 1: tank and poured over the top. So yeah, uh, semi 159 00:10:48,960 --> 00:10:51,240 Speaker 1: carbonic maceration. You let the whole mess ferment for a 160 00:10:51,280 --> 00:10:53,440 Speaker 1: few days um in the case of nouveaux, like four 161 00:10:53,480 --> 00:10:56,319 Speaker 1: to six days. Then you filter out the solids, maybe 162 00:10:56,320 --> 00:10:59,320 Speaker 1: adds more yeast, and continue the fermentation process until the 163 00:10:59,320 --> 00:11:02,360 Speaker 1: wine it's your target M A B V. And then 164 00:11:02,400 --> 00:11:04,920 Speaker 1: you bottle it and get it the heck out there. Um. 165 00:11:05,000 --> 00:11:07,920 Speaker 1: The whole process, Yeah, it takes just a couple of months, 166 00:11:08,000 --> 00:11:11,560 Speaker 1: and it creates this super fruity, sort of floral like 167 00:11:11,640 --> 00:11:14,880 Speaker 1: bright purple juicy wine with a with right really soft 168 00:11:14,960 --> 00:11:17,520 Speaker 1: tannins and low acidity. It is meant to be consumed 169 00:11:17,559 --> 00:11:21,360 Speaker 1: within like six months. I was just thinking about that 170 00:11:21,440 --> 00:11:25,360 Speaker 1: because I assumed and we're going to go over this, 171 00:11:25,480 --> 00:11:31,280 Speaker 1: but most Bois nuvou is sold like now yeah, yeah, yeah, yeah, 172 00:11:31,360 --> 00:11:34,400 Speaker 1: it's um. Yeah, it really goes pretty quickly. It's really 173 00:11:34,520 --> 00:11:38,800 Speaker 1: rare to find bottles still on store shelves, um, even 174 00:11:38,880 --> 00:11:43,040 Speaker 1: in December, like like certainly past December. I would be 175 00:11:43,080 --> 00:11:47,560 Speaker 1: surprised to find any interesting So, like if I got 176 00:11:47,600 --> 00:11:52,439 Speaker 1: a craving in May. Oh no, yeah, even if you 177 00:11:52,520 --> 00:11:55,440 Speaker 1: even if you could find it, you probably wouldn't enjoy 178 00:11:55,520 --> 00:11:58,840 Speaker 1: that bottle as much as you would have fresh Yeah, yeah, 179 00:11:58,920 --> 00:12:04,200 Speaker 1: I mean that makes sense. Yeah, Apparently that that that 180 00:12:04,200 --> 00:12:09,120 Speaker 1: that banana flavor um is really typical of that intracellular 181 00:12:09,160 --> 00:12:12,800 Speaker 1: fermentation process that um that I was talking about. And 182 00:12:12,880 --> 00:12:17,280 Speaker 1: so it's just that process creates a slightly different set 183 00:12:17,880 --> 00:12:24,120 Speaker 1: of flavors than regular fermentation does. So yeah, right. Other 184 00:12:24,160 --> 00:12:27,240 Speaker 1: types of wine from the Bojelais region also use semi 185 00:12:27,280 --> 00:12:30,600 Speaker 1: carbonic maceration UM, but they probably treat the solids differently, 186 00:12:30,640 --> 00:12:32,440 Speaker 1: like maybe give them more of a press to get 187 00:12:32,440 --> 00:12:36,520 Speaker 1: more tannin out um, and might do the second fermentation differently. 188 00:12:36,960 --> 00:12:39,199 Speaker 1: And we'll go on to age the wine in um 189 00:12:39,320 --> 00:12:42,480 Speaker 1: wood barrels or what have you to create richer, more 190 00:12:42,559 --> 00:12:48,800 Speaker 1: complex wines. Not all wine from Bogelais is nouvel, yes, 191 00:12:49,040 --> 00:12:51,680 Speaker 1: and that is a they have been trying to make 192 00:12:52,679 --> 00:12:58,880 Speaker 1: with some success recently. Um. But what about the nutrition 193 00:12:59,000 --> 00:13:04,360 Speaker 1: drink responsibly? Yes, yes, we do have some numbers for 194 00:13:04,400 --> 00:13:08,400 Speaker 1: you though, we do. Okay, So, on an average Boujolais 195 00:13:08,520 --> 00:13:12,760 Speaker 1: day around twelve sixty five million bottles would hit the shelves. 196 00:13:14,040 --> 00:13:19,520 Speaker 1: Annual public celebrations were taking place in Beaujolais alone, I 197 00:13:19,720 --> 00:13:24,800 Speaker 1: know all right. As of twenty twelve, Japan was the 198 00:13:24,880 --> 00:13:28,480 Speaker 1: largest importer of bojelating vot, followed by Germany and then 199 00:13:28,760 --> 00:13:31,720 Speaker 1: the US. I think japan is still might still be 200 00:13:31,760 --> 00:13:35,880 Speaker 1: the leader. Interesting. I'd love to hear from someone in 201 00:13:36,000 --> 00:13:39,040 Speaker 1: Japan if you know you've experienced this, you've gone to 202 00:13:39,080 --> 00:13:43,120 Speaker 1: any like I seen any fanfare? Yeah? Absolutely, I um. 203 00:13:43,160 --> 00:13:45,520 Speaker 1: I saw a photograph attached to one of the articles 204 00:13:45,520 --> 00:13:48,080 Speaker 1: I was reading for this that had um it was. 205 00:13:48,120 --> 00:13:52,240 Speaker 1: It was a wine spa and someone was pouring this 206 00:13:52,320 --> 00:13:56,080 Speaker 1: bottle of Beaujolais New Vaux out into this wine spa. 207 00:13:56,280 --> 00:13:59,080 Speaker 1: And I had more questions than frankly I could google 208 00:13:59,120 --> 00:14:02,920 Speaker 1: in that moment. And now you're passing them onto me, 209 00:14:03,080 --> 00:14:09,920 Speaker 1: like spa pouring wine on people. Are you drinking wine 210 00:14:09,960 --> 00:14:21,800 Speaker 1: at the spa? I don't know any answers, so yes. Anyway. 211 00:14:22,040 --> 00:14:26,040 Speaker 1: In recent years, sales of Boujelais Nouveaux, I've seen some 212 00:14:26,120 --> 00:14:30,080 Speaker 1: real ups and downs. In the UK, for instance, sales 213 00:14:30,120 --> 00:14:35,400 Speaker 1: went from about seven hundred forty bottles to one hundred 214 00:14:35,520 --> 00:14:45,600 Speaker 1: thousand bottles in eleven. That's pretty significant. Yep. In Beaujolais, 215 00:14:45,680 --> 00:14:49,200 Speaker 1: the region, Boujelais Nouveaux accounts for about one five of 216 00:14:49,240 --> 00:14:54,120 Speaker 1: wine sales, though yes, they do produce other wines, and 217 00:14:54,360 --> 00:14:58,120 Speaker 1: thanks to some wine education, export of wines from Beaujolais 218 00:14:58,200 --> 00:15:01,960 Speaker 1: the region have searched by twenty two. This is a 219 00:15:02,000 --> 00:15:04,520 Speaker 1: real big push of like, no, we do other things, 220 00:15:05,320 --> 00:15:10,080 Speaker 1: it's not just this. And yes, the pandemic has had 221 00:15:10,120 --> 00:15:13,080 Speaker 1: a massive impact on Bougelais Nouveau sales in the US, 222 00:15:13,160 --> 00:15:23,240 Speaker 1: where they've plummeted according to a market survey. Yes, yes, yes, yes, Um, 223 00:15:23,360 --> 00:15:28,120 Speaker 1: we'll see what happens this year. I wonder, yeah, next 224 00:15:28,120 --> 00:15:30,920 Speaker 1: time I go to the store, keep an eye out. Absolutely, yeah. 225 00:15:30,920 --> 00:15:33,640 Speaker 1: I wonder if um, if right, like like less people 226 00:15:33,720 --> 00:15:37,880 Speaker 1: were buying that kind of thing just because like they 227 00:15:37,880 --> 00:15:41,480 Speaker 1: weren't doing Thanksgiving celebrations the same way, or if less 228 00:15:41,600 --> 00:15:46,120 Speaker 1: was imported or um, yeah, what the situation was. Many 229 00:15:46,240 --> 00:15:51,800 Speaker 1: many factors at play, yes, um, And many factors have 230 00:15:51,920 --> 00:15:55,240 Speaker 1: been at play throughout the history. Yes, And we are 231 00:15:55,240 --> 00:15:56,800 Speaker 1: going to get into that as soon as we get 232 00:15:56,800 --> 00:15:58,200 Speaker 1: back from a quick break from a word for our 233 00:15:58,200 --> 00:16:10,400 Speaker 1: sponsor and we're back. Thank you sponsor, Yes, thank you 234 00:16:11,400 --> 00:16:14,400 Speaker 1: so again. You can see our past episodes for more 235 00:16:14,440 --> 00:16:16,360 Speaker 1: stuff about the history of grapes, although we have yet 236 00:16:16,400 --> 00:16:19,480 Speaker 1: to do I don't think we've touched on a broad 237 00:16:20,160 --> 00:16:24,240 Speaker 1: brushstrokes of the history of grapes. Yeah, yeah, we haven't. 238 00:16:24,280 --> 00:16:26,640 Speaker 1: We haven't done an episode on grapes yet. It's one 239 00:16:26,680 --> 00:16:30,440 Speaker 1: of those that it seems too big to possibly ever conquer. 240 00:16:30,760 --> 00:16:32,960 Speaker 1: Um it does. We probably have to break it up 241 00:16:33,000 --> 00:16:36,560 Speaker 1: by grape types. Yeah, yeah, yeah, And I am excited 242 00:16:36,560 --> 00:16:40,800 Speaker 1: about doing more. Um. Great varietals like Merlot was a 243 00:16:40,800 --> 00:16:44,080 Speaker 1: lot of fun to go into. So yes one day, 244 00:16:44,720 --> 00:16:47,800 Speaker 1: um and yes, see other episodes on we've done online 245 00:16:47,960 --> 00:16:51,200 Speaker 1: like Merlot to get more into stuff like that today. 246 00:16:52,840 --> 00:16:57,200 Speaker 1: Vote yeah, yes, specifically yes, all right. Thousands of years ago, 247 00:16:57,480 --> 00:17:00,040 Speaker 1: the Romans planted the first grape vines and what is 248 00:17:00,120 --> 00:17:03,800 Speaker 1: now the Bougelais region of France. In the following years, 249 00:17:03,840 --> 00:17:06,719 Speaker 1: the vines were cared for by monks and later lords. 250 00:17:06,760 --> 00:17:09,000 Speaker 1: And actually this is one of those things. Do you 251 00:17:09,040 --> 00:17:10,439 Speaker 1: ever have a moment where you're like, why did it 252 00:17:10,520 --> 00:17:13,760 Speaker 1: take me so long to realize this? But I just 253 00:17:14,000 --> 00:17:16,520 Speaker 1: I was thinking about how we still call like I 254 00:17:16,560 --> 00:17:23,440 Speaker 1: still have a landlord. Oh yeah, yep, bops, just put 255 00:17:23,480 --> 00:17:28,000 Speaker 1: that together, like the lord of the land, your landlord, 256 00:17:29,359 --> 00:17:32,680 Speaker 1: one of those yep, yep, yep. Most of the wine 257 00:17:32,800 --> 00:17:35,720 Speaker 1: made in this region was consumed there or a nearby 258 00:17:35,800 --> 00:17:38,040 Speaker 1: areas accessible by river, so it's very it was a 259 00:17:38,119 --> 00:17:43,639 Speaker 1: very regionable regionable is that a word? Now? It is 260 00:17:45,760 --> 00:17:49,520 Speaker 1: compared to other nearby wines. Beaujolais was frequently viewed as 261 00:17:49,920 --> 00:17:53,760 Speaker 1: less desirable um and less prestigious as far back as 262 00:17:53,880 --> 00:18:00,240 Speaker 1: thirty yes, when the then Duke of Burgundy feel Leap 263 00:18:00,440 --> 00:18:04,280 Speaker 1: the Bold prohibited cultivating the Bogelis grape and Burgundy because 264 00:18:04,280 --> 00:18:11,399 Speaker 1: it was quote bad and disloyal. Wow. No, he valued 265 00:18:11,440 --> 00:18:15,800 Speaker 1: it significantly less than the quote elegant pinon noir. But 266 00:18:15,880 --> 00:18:18,639 Speaker 1: of course that that might have been less to do 267 00:18:18,720 --> 00:18:21,520 Speaker 1: with the taste or quality of Vogelis nuveaux or the 268 00:18:21,560 --> 00:18:25,560 Speaker 1: Bojelis grapes, and more to do with regional loyalty. Who's 269 00:18:25,600 --> 00:18:31,040 Speaker 1: to say, I I haven't asked him. I couldn't tell you. 270 00:18:32,400 --> 00:18:35,919 Speaker 1: That's the one area we're lacking in time travel interviews. 271 00:18:36,440 --> 00:18:41,200 Speaker 1: Oh man, that would absolutely be. I mean, look, there's 272 00:18:41,200 --> 00:18:43,480 Speaker 1: a lot of good reasons to time travel and a 273 00:18:43,480 --> 00:18:47,480 Speaker 1: lot of bad reasons to time travel, but conducting interviews 274 00:18:47,520 --> 00:18:51,000 Speaker 1: and being like not, really, what were you thinking? Um? Yes, 275 00:18:51,240 --> 00:18:52,920 Speaker 1: and I would love I love the idea of trying 276 00:18:52,960 --> 00:18:56,679 Speaker 1: to explain to this Philip the bold guy, like the 277 00:18:57,600 --> 00:18:59,920 Speaker 1: we do a podcast. Don't worry about what that is? 278 00:19:00,280 --> 00:19:03,359 Speaker 1: That Um it's like newspaper do you have that? Okay, 279 00:19:03,359 --> 00:19:10,800 Speaker 1: wait anyway, just tell us why you said this mean 280 00:19:10,800 --> 00:19:14,680 Speaker 1: thing about beaually for real though, like, not depressed? Why 281 00:19:14,680 --> 00:19:18,880 Speaker 1: did you say? But our hundreds of thousands of listeners 282 00:19:18,880 --> 00:19:21,440 Speaker 1: on Apple podcasts, don't worry about what that is? Are 283 00:19:21,520 --> 00:19:31,760 Speaker 1: really gonna neat? Didn't know they'd be great up our game. Uh. 284 00:19:32,160 --> 00:19:35,320 Speaker 1: Dating back to at least the eighteen hundreds, the nouveaux 285 00:19:35,359 --> 00:19:41,040 Speaker 1: wines from the region were a local and locally consumed product, 286 00:19:41,359 --> 00:19:44,720 Speaker 1: mostly by people in the wine industry growers and and 287 00:19:44,720 --> 00:19:47,760 Speaker 1: and and makers. Uh. It was sort of like a 288 00:19:47,880 --> 00:19:51,800 Speaker 1: like an inexpensive and unpretentious celebration of the end of 289 00:19:51,800 --> 00:19:56,120 Speaker 1: the harvest season. Like you've just got done bottling all 290 00:19:56,160 --> 00:19:58,840 Speaker 1: of this wine. Most of it is going to set 291 00:19:58,880 --> 00:20:01,080 Speaker 1: an age for a while, but this one is fresh 292 00:20:01,160 --> 00:20:04,560 Speaker 1: and right there and cheers. Yeah, yeah, that makes sense 293 00:20:04,560 --> 00:20:09,679 Speaker 1: to me. When train travel allowed for faster, easier travel. 294 00:20:09,720 --> 00:20:13,399 Speaker 1: In the nineteenth century, growers sold bourgelas neeu vaux to cities, 295 00:20:13,440 --> 00:20:16,439 Speaker 1: where they became a popular choice at bisto's. One of 296 00:20:16,440 --> 00:20:20,199 Speaker 1: the reasons behind this popularity was yes, something called carbon 297 00:20:20,280 --> 00:20:23,919 Speaker 1: ac maceration or semi carbon acmaceration, a technique studied by 298 00:20:24,040 --> 00:20:29,280 Speaker 1: Louis pasteur Um that allowed for fresh, fruity flavors. Though 299 00:20:29,400 --> 00:20:31,399 Speaker 1: bourgelas Neuveau was mentioned in The New York Times in 300 00:20:31,440 --> 00:20:34,240 Speaker 1: eighteen seventy three up until World War to the wine 301 00:20:34,359 --> 00:20:37,119 Speaker 1: was for the most part only available in France. The 302 00:20:37,119 --> 00:20:39,639 Speaker 1: paper would go on to call it a quote good 303 00:20:39,760 --> 00:20:47,040 Speaker 1: picnic companion. In nineteen the modern process of carbonic maceration 304 00:20:47,200 --> 00:20:50,680 Speaker 1: as we know it today was developed by a French 305 00:20:50,720 --> 00:20:55,720 Speaker 1: scientist by the name of Michelle Flansy. In four He 306 00:20:55,840 --> 00:20:59,560 Speaker 1: was working on ways to preserve grapes and observed that 307 00:20:59,640 --> 00:21:06,360 Speaker 1: carbon dioxide had this um intercellular framentation effect on them. 308 00:21:06,400 --> 00:21:09,399 Speaker 1: The first restrictions around the wind, where and how a 309 00:21:09,480 --> 00:21:14,400 Speaker 1: Bougelais nouveau went into place. In nineteen that was when 310 00:21:14,560 --> 00:21:19,160 Speaker 1: France gave the Bougelais region, its own controlled certification, its 311 00:21:19,160 --> 00:21:22,960 Speaker 1: own like like, you can't call a wine a Bougelais 312 00:21:22,960 --> 00:21:25,720 Speaker 1: wine unless it is actually from that region. Um. But yeah, 313 00:21:25,760 --> 00:21:30,080 Speaker 1: those first legal definitions of what a Beaujolais wine was 314 00:21:30,680 --> 00:21:34,800 Speaker 1: actually precluded the Neuveau style because no wines at that 315 00:21:34,840 --> 00:21:38,440 Speaker 1: time carrying the region's name could be released before December 316 00:21:39,960 --> 00:21:43,360 Speaker 1: on the year of their harvest. UM. That would change 317 00:21:43,400 --> 00:21:50,200 Speaker 1: in the nineteen fifties. Yes, in Lunnon into Professionale Dvine 318 00:21:50,240 --> 00:21:53,199 Speaker 1: de Bougay gave the wine it's name then De premure 319 00:21:53,359 --> 00:21:56,919 Speaker 1: Are Bougelais Nouveaux and designated that it be released on 320 00:21:57,000 --> 00:22:01,360 Speaker 1: November fifte although they updated that to the third Thursday 321 00:22:01,400 --> 00:22:08,600 Speaker 1: after harvest slash November UM, most likely banking on people 322 00:22:08,640 --> 00:22:11,520 Speaker 1: looking to dive into the weekend looking for this wine. 323 00:22:11,880 --> 00:22:18,520 Speaker 1: Sure earlier star we kid Thursday night. Yea importers were 324 00:22:18,560 --> 00:22:21,880 Speaker 1: not allowed to sell it before then. Yes, in France 325 00:22:22,040 --> 00:22:26,720 Speaker 1: it was called Bogolais Nouveaux day. More and more winemakers 326 00:22:26,800 --> 00:22:29,000 Speaker 1: got in the game in the following decades, competing with 327 00:22:29,119 --> 00:22:33,520 Speaker 1: mass marketing campaigns and racing to get the first bottles 328 00:22:33,560 --> 00:22:37,440 Speaker 1: to Paris. The media covered this race. They even came 329 00:22:37,520 --> 00:22:41,800 Speaker 1: up with the slogan the neu veaux at rive the 330 00:22:41,880 --> 00:22:49,280 Speaker 1: new has arrived, yes. Um. Speaking of nouveaux races, there's 331 00:22:49,320 --> 00:22:53,560 Speaker 1: also one to London called the Beaujolais Run, which apparently 332 00:22:53,560 --> 00:22:56,560 Speaker 1: was started in nineteen seventy when two wine writers made 333 00:22:56,560 --> 00:22:59,399 Speaker 1: a bet about who could get a case from Paris 334 00:22:59,480 --> 00:23:03,640 Speaker 1: to London first. Um. It's still going, though it has 335 00:23:03,720 --> 00:23:07,000 Speaker 1: shifted to be about who can get it there via 336 00:23:07,040 --> 00:23:10,920 Speaker 1: the shortest route um. Purportedly for the sake of road safety. 337 00:23:11,480 --> 00:23:16,439 Speaker 1: People were going a little bit a little bit wild there. Um. 338 00:23:16,720 --> 00:23:19,680 Speaker 1: One winner in the nineteen eighties took a dang Harrier 339 00:23:19,760 --> 00:23:27,560 Speaker 1: jet like this is wild. I love it, okay. But meanwhile, 340 00:23:28,040 --> 00:23:31,639 Speaker 1: work with carbonic maceration really picked up in the nineteen 341 00:23:31,720 --> 00:23:35,679 Speaker 1: sixties and seventies when this French chemist and a fourth 342 00:23:35,680 --> 00:23:41,120 Speaker 1: generation winemaker from Beaujolais by the name of Jules Chauvais 343 00:23:41,880 --> 00:23:46,359 Speaker 1: Uh started looking into ways to produce wines without using 344 00:23:46,400 --> 00:23:52,120 Speaker 1: herbicides or pesticides or synthetic fertilizers in vineyards. UM. He's 345 00:23:52,160 --> 00:23:55,400 Speaker 1: considered the godfather of the natural winemaking movement UM, and 346 00:23:55,480 --> 00:23:59,320 Speaker 1: he was studying the semi carbonic maceration of game grapes 347 00:23:59,480 --> 00:24:07,119 Speaker 1: that are you in? So Yeah, that that that technique 348 00:24:07,359 --> 00:24:13,680 Speaker 1: UM really influenced the entire natural winemaking movement. And I 349 00:24:13,760 --> 00:24:16,840 Speaker 1: love that this wine that is like kind of hardcore 350 00:24:16,880 --> 00:24:21,720 Speaker 1: looked down on a lot of people, UM is directly 351 00:24:21,800 --> 00:24:30,160 Speaker 1: responsible for the natural winemaking movement. So that is really interesting. UM. 352 00:24:30,240 --> 00:24:34,200 Speaker 1: And then winemaker George du Bouff, who launched his own 353 00:24:34,280 --> 00:24:39,560 Speaker 1: label in ninety four, really helped solidify the overseas popularity 354 00:24:39,640 --> 00:24:44,240 Speaker 1: of Bougel nouveau with his approachable and inexpensive wines UM. 355 00:24:44,280 --> 00:24:47,360 Speaker 1: And he also really pushed the holiday, the whole celebratory 356 00:24:47,480 --> 00:24:51,680 Speaker 1: nature of the whole thing. UM. Yeah. At their peak, 357 00:24:51,840 --> 00:24:54,560 Speaker 1: these wines were selling one point one eight five million 358 00:24:54,960 --> 00:25:00,680 Speaker 1: nine cases in US stores. I know a bare in France. 359 00:25:00,720 --> 00:25:02,800 Speaker 1: At twelve o one am on the day release, folks 360 00:25:02,920 --> 00:25:06,720 Speaker 1: would be pouring themselves this glass of Bourgelais nouveaux UM, 361 00:25:06,800 --> 00:25:10,639 Speaker 1: and some merchants looking to get some attention would have 362 00:25:10,640 --> 00:25:14,960 Speaker 1: wine delivered via elephants or rickshaws. Yeah, he really was 363 00:25:15,080 --> 00:25:20,040 Speaker 1: like a big force find all of this. Yeah, Debuff's 364 00:25:20,200 --> 00:25:25,000 Speaker 1: Debuff's Bojelais Neuveaux premiered in the United States in nine two. 365 00:25:25,560 --> 00:25:27,960 Speaker 1: You've you've probably seen the bottles. They're the ones that 366 00:25:28,119 --> 00:25:31,440 Speaker 1: um that are printed with confetti patterns, or at least 367 00:25:31,440 --> 00:25:36,080 Speaker 1: were for a long time. Yes, definitely, I have seen those. 368 00:25:37,000 --> 00:25:40,359 Speaker 1: The annual November release of Bogela Neuveaus had a large 369 00:25:40,520 --> 00:25:44,800 Speaker 1: enthusiastic passionate following in the nineteen seventies and nineteen eighties. 370 00:25:45,160 --> 00:25:48,080 Speaker 1: It was in the eighties that Bougelais Nouveaus became a 371 00:25:48,080 --> 00:25:50,679 Speaker 1: big hit in the US, and by the nineties it 372 00:25:50,840 --> 00:25:54,240 Speaker 1: was a go to dinner wine, and a part of 373 00:25:54,280 --> 00:25:58,400 Speaker 1: the appeal was that Bougelais nouveau da happened around Thanksgiving 374 00:25:58,680 --> 00:26:03,680 Speaker 1: in the US, just in time for Turkey based holiday celebrations. 375 00:26:04,320 --> 00:26:07,399 Speaker 1: At the time, Americans also had a taste and affinity 376 00:26:07,600 --> 00:26:12,439 Speaker 1: for French taste, including wines. Sure um and uh and 377 00:26:12,600 --> 00:26:15,280 Speaker 1: give me a grape. Wines are a great pairing for 378 00:26:15,320 --> 00:26:18,800 Speaker 1: a lot of food. So it's not like totally off 379 00:26:18,800 --> 00:26:22,280 Speaker 1: and weird, like you know, it's anyway um um. It's popularity. 380 00:26:22,560 --> 00:26:26,080 Speaker 1: New Vos popularity was ramping um in the UK at 381 00:26:26,080 --> 00:26:28,760 Speaker 1: the same time and peaked there actually in the in 382 00:26:28,800 --> 00:26:34,359 Speaker 1: the late eighties, however, an influx of lower quality wines 383 00:26:34,400 --> 00:26:38,360 Speaker 1: and oversaturation in general lead to a decline of popularity, 384 00:26:38,480 --> 00:26:41,360 Speaker 1: and not just of bouchelis nouveau, but for all wines 385 00:26:41,680 --> 00:26:46,199 Speaker 1: in that region by association. UM. On top of that, 386 00:26:46,320 --> 00:26:51,080 Speaker 1: American wine taste shifted to domestic wines in the two thousands, 387 00:26:52,000 --> 00:26:55,920 Speaker 1: interest has been trickling back, especially in new vos made 388 00:26:55,920 --> 00:26:59,719 Speaker 1: by smaller producers with with more care UM. In an 389 00:26:59,720 --> 00:27:04,920 Speaker 1: inter you, a winemaker working in Beaujalets estimated that UM 390 00:27:05,000 --> 00:27:10,600 Speaker 1: some of nouveaux sold is from big industrial producers and 391 00:27:10,600 --> 00:27:13,760 Speaker 1: speaking of UM kind of like side note, but I 392 00:27:13,760 --> 00:27:17,720 Speaker 1: found it super interesting those producers do have some power. UM. 393 00:27:17,760 --> 00:27:21,800 Speaker 1: In two eight during the economic downturn here in the States, 394 00:27:22,200 --> 00:27:26,760 Speaker 1: Debuff and It's American importer lobbied the French ministers of 395 00:27:26,800 --> 00:27:30,200 Speaker 1: Agriculture and Finance to move up the legal shipping date 396 00:27:30,640 --> 00:27:34,800 Speaker 1: of that year's new veaux because the usual quick air 397 00:27:34,840 --> 00:27:38,840 Speaker 1: freight is more expensive than the slower C freight, and 398 00:27:38,880 --> 00:27:41,560 Speaker 1: they were afraid that Americans were not going to absorb 399 00:27:41,680 --> 00:27:44,439 Speaker 1: the two bucks a bottle more that air freight cost 400 00:27:44,640 --> 00:27:51,000 Speaker 1: that year UM and they succeeded so sang just change, 401 00:27:51,000 --> 00:27:53,200 Speaker 1: just just going and change in the industry. You just like, well, 402 00:27:53,760 --> 00:27:56,159 Speaker 1: this is what needs to get done. Are you going 403 00:27:56,200 --> 00:27:58,600 Speaker 1: to let us? And they were like, yep, we are. 404 00:27:59,480 --> 00:28:11,040 Speaker 1: We've got to have our Bourget twelve one. It's critical critical. Wow. Yeah, Now, 405 00:28:11,080 --> 00:28:13,920 Speaker 1: I definitely want to research. You're right about the US 406 00:28:13,960 --> 00:28:18,440 Speaker 1: and blue laws. I'm just curious. Um, But this has 407 00:28:18,480 --> 00:28:21,840 Speaker 1: been a really interesting and fun, fun one because I 408 00:28:21,920 --> 00:28:27,000 Speaker 1: had no idea about Yeah. Yeah, fun, fun, fun reading 409 00:28:27,080 --> 00:28:30,639 Speaker 1: for a fun wine. Yes, yes, yes, yes, I'm definitely 410 00:28:30,640 --> 00:28:34,680 Speaker 1: gonna see if I can I can find some um 411 00:28:34,720 --> 00:28:36,440 Speaker 1: in the meantime. I guess that's what we have to 412 00:28:36,480 --> 00:28:40,280 Speaker 1: say about bougelas new vote for now it is. We 413 00:28:40,360 --> 00:28:42,280 Speaker 1: do have some listener mail for you, though, and we 414 00:28:42,320 --> 00:28:44,000 Speaker 1: are going to get into that as soon as we 415 00:28:44,040 --> 00:28:45,680 Speaker 1: get back from one more quick break for a word 416 00:28:45,720 --> 00:28:57,360 Speaker 1: from our sponsor. And we're back Thank you, sponsor, Yes, 417 00:28:57,440 --> 00:29:11,960 Speaker 1: thank you, And we're back with listen celebration. That reminds 418 00:29:11,960 --> 00:29:14,480 Speaker 1: me of that photo shoot we did. I know me too, 419 00:29:14,960 --> 00:29:20,440 Speaker 1: Me too, step wrote, I wanted to write in about 420 00:29:20,440 --> 00:29:22,800 Speaker 1: a very specific type of borsch that you briefly touched 421 00:29:22,840 --> 00:29:25,800 Speaker 1: upon in your Borshed episode. I'm talking about Hong Kong 422 00:29:26,000 --> 00:29:28,920 Speaker 1: style borish, which to me belongs in a category all 423 00:29:28,920 --> 00:29:31,800 Speaker 1: of its own. As you noted on the show, borsh 424 00:29:31,880 --> 00:29:35,120 Speaker 1: was introduced to China when Russian refugees migrated to Shanghai. 425 00:29:35,400 --> 00:29:38,640 Speaker 1: When the Sino Japanese War broke out, many Shanghnese fled 426 00:29:38,680 --> 00:29:41,320 Speaker 1: to Hong Kong, and they brought with them Russian food. 427 00:29:42,480 --> 00:29:44,680 Speaker 1: There are no beats in Hong Kong style borshed, so 428 00:29:45,160 --> 00:29:47,880 Speaker 1: instead it's a beef and tomato based soup with lots 429 00:29:47,880 --> 00:29:51,040 Speaker 1: of vegetables such as cabbage, carrots, onions, potatoes, and celery. 430 00:29:51,560 --> 00:29:53,600 Speaker 1: This is one of the many instances where the people 431 00:29:53,640 --> 00:29:56,840 Speaker 1: in Hong Kong took recipes from other, mostly Western countries 432 00:29:57,000 --> 00:29:59,400 Speaker 1: and adapted them to fit local taste. As a result 433 00:29:59,440 --> 00:30:01,760 Speaker 1: of its past as a British colony with a lot 434 00:30:01,800 --> 00:30:06,600 Speaker 1: of international trade. Outside of this, Russian food never really 435 00:30:06,600 --> 00:30:09,400 Speaker 1: took off in Hong Kong, so minor correction to your 436 00:30:09,400 --> 00:30:11,320 Speaker 1: episode where you said it was a popular dish at 437 00:30:11,360 --> 00:30:15,080 Speaker 1: Russian restaurants there. Rather, borsch gained populating in Hong Kong 438 00:30:15,160 --> 00:30:19,360 Speaker 1: style cafes. These cafes served both Chinese Chinese dishes and 439 00:30:19,400 --> 00:30:23,080 Speaker 1: the aforementioned Hong Kong style Western cuisine, which in itself 440 00:30:23,160 --> 00:30:25,640 Speaker 1: is very much Chinese, much in the way that Americanized 441 00:30:25,720 --> 00:30:28,840 Speaker 1: Chinese food is very much American. I grew up in Vancouver, 442 00:30:28,920 --> 00:30:31,840 Speaker 1: Canada in the nineties, where there were numerous other immigrants 443 00:30:31,880 --> 00:30:34,440 Speaker 1: from Hong Kong. At many of the Hong Kong style 444 00:30:34,560 --> 00:30:36,720 Speaker 1: cafes there, when you order an entree, you get a 445 00:30:36,720 --> 00:30:39,800 Speaker 1: complimentary hot beverage as part of a set meal. For 446 00:30:39,840 --> 00:30:42,160 Speaker 1: an extra dollar two, you can upgrade to a soup. 447 00:30:42,480 --> 00:30:45,120 Speaker 1: As a souper lover, I always went for the upgrade. 448 00:30:46,120 --> 00:30:48,920 Speaker 1: The soup options were almost always a cream based soup 449 00:30:49,280 --> 00:30:53,280 Speaker 1: like a corn chowder, or tomato based borshed. Because this 450 00:30:53,360 --> 00:30:55,640 Speaker 1: was my only exposure to borsh for the longest time, 451 00:30:55,680 --> 00:30:58,640 Speaker 1: I actually had no idea that real borish wasn't tomato base. 452 00:31:00,080 --> 00:31:02,240 Speaker 1: I only found out when I went to a Ukrainian 453 00:31:02,240 --> 00:31:04,720 Speaker 1: restaurant for the first time in my early twenties, saw 454 00:31:04,760 --> 00:31:06,760 Speaker 1: borished on the menu and ordered it just to see 455 00:31:06,800 --> 00:31:09,600 Speaker 1: how compares to the Hong Kong version. Up to this point, 456 00:31:09,680 --> 00:31:12,120 Speaker 1: I had never had beats either. I had seen them 457 00:31:12,120 --> 00:31:14,080 Speaker 1: at the grocery store since I worked as a cashier 458 00:31:14,120 --> 00:31:16,800 Speaker 1: at one but they were never super popular with our customers. 459 00:31:17,160 --> 00:31:20,160 Speaker 1: Imagine my surprise when I first tasted the earthiness of 460 00:31:20,200 --> 00:31:23,800 Speaker 1: the beats in a real borshed and discovered the lack 461 00:31:23,840 --> 00:31:26,880 Speaker 1: of any other vegetables. I wasn't a big fan at 462 00:31:26,880 --> 00:31:29,840 Speaker 1: the time, but made myself finish it to be more cultured. 463 00:31:31,520 --> 00:31:33,719 Speaker 1: I since grew into love beats, though I prefer them 464 00:31:33,800 --> 00:31:36,720 Speaker 1: roasted or marinated versus being in a soup. My husband 465 00:31:36,720 --> 00:31:38,400 Speaker 1: and I live in Seattle now and my mom is 466 00:31:38,440 --> 00:31:41,600 Speaker 1: still in Vancouver. Due to COVID, the US Canada land 467 00:31:41,640 --> 00:31:44,120 Speaker 1: border have been closed to non essential workers until August 468 00:31:44,120 --> 00:31:46,440 Speaker 1: of this year, so the U s I didn't reopen 469 00:31:46,480 --> 00:31:49,640 Speaker 1: to Canadian travelers until November eight. We drove up to 470 00:31:49,680 --> 00:31:51,760 Speaker 1: see my mom for the first time in two years 471 00:31:51,760 --> 00:31:53,960 Speaker 1: this past September. The first meal we had when we 472 00:31:54,080 --> 00:31:56,800 Speaker 1: arrived after the three point five hour drive was at 473 00:31:56,800 --> 00:31:59,400 Speaker 1: a Hong Kong South cafe, where we ordered a Chinese 474 00:31:59,400 --> 00:32:02,360 Speaker 1: noodle soup, a Chinese Western dish of baked yin young 475 00:32:02,600 --> 00:32:05,320 Speaker 1: our yin yang rice with pork chop and tomato sauce 476 00:32:05,360 --> 00:32:07,680 Speaker 1: on one side and seafood and cream sauce on the other, 477 00:32:07,880 --> 00:32:10,720 Speaker 1: and of course a bowl of Hong Kong style borshed. 478 00:32:11,120 --> 00:32:15,960 Speaker 1: It was the perfect homecoming. Oh that's great, I know. 479 00:32:16,400 --> 00:32:20,240 Speaker 1: I'm so happy to hear. That sounds lovely. I really 480 00:32:20,280 --> 00:32:25,000 Speaker 1: want to try that. Um oh yeah, absolutely, Oh it 481 00:32:25,120 --> 00:32:27,760 Speaker 1: sounds so good to me. Um. As I said, I 482 00:32:27,760 --> 00:32:29,520 Speaker 1: think Hong Kong is one of my favorite cities I've 483 00:32:29,520 --> 00:32:33,360 Speaker 1: ever visited, and the food there was amazing, but I 484 00:32:33,440 --> 00:32:37,680 Speaker 1: never encountered this. All right, well, we'll have to go. 485 00:32:37,920 --> 00:32:39,760 Speaker 1: We'll just have to go. We'll just have to go. 486 00:32:39,880 --> 00:32:46,120 Speaker 1: That's the only way. Okay, Well, until we can get 487 00:32:46,120 --> 00:32:49,360 Speaker 1: to that, Emerald wrote, I have two things I must 488 00:32:49,480 --> 00:32:51,840 Speaker 1: say as I pause to the Putine episode. And I 489 00:32:51,880 --> 00:32:54,120 Speaker 1: want to preface that I feel like y'all are part 490 00:32:54,120 --> 00:32:56,200 Speaker 1: of the family, even though i've never actually met you. 491 00:32:57,040 --> 00:33:02,000 Speaker 1: Um One, in Nance nonce U, there is a Putine 492 00:33:02,040 --> 00:33:04,320 Speaker 1: specific restaurant down the street from my apartment that I've 493 00:33:04,360 --> 00:33:06,760 Speaker 1: been meaning to try, and you have now pushed me 494 00:33:06,840 --> 00:33:09,000 Speaker 1: to make a plan to have it tomorrow. I'll let 495 00:33:09,000 --> 00:33:12,760 Speaker 1: you know how it goes. Two, I'm originally from Zion, Illinois, 496 00:33:12,760 --> 00:33:15,160 Speaker 1: which is about ten minutes away from Wisconsin, so I 497 00:33:15,160 --> 00:33:18,800 Speaker 1: consider myself somewhat of a cheesehead. With that said, I 498 00:33:18,840 --> 00:33:21,640 Speaker 1: will never forgive you both if you do an episode 499 00:33:21,680 --> 00:33:25,600 Speaker 1: about cheese kurds without going to Wisconsin. I left for 500 00:33:25,720 --> 00:33:28,920 Speaker 1: joy when Annie mentioned the Mars Cheese Castle. It's twenty 501 00:33:28,920 --> 00:33:31,240 Speaker 1: minutes from my childhood home and I have fond memories 502 00:33:31,240 --> 00:33:34,640 Speaker 1: of chocolate cheese. But I audibly gasped at the thought 503 00:33:34,680 --> 00:33:39,600 Speaker 1: of you skipping Wisconsin to go to Canada for cheese kurds. 504 00:33:40,160 --> 00:33:42,560 Speaker 1: If you do that, I will literally hold a grudge 505 00:33:42,600 --> 00:33:45,560 Speaker 1: towards you, like Jim the Vampire did to Laslow and 506 00:33:45,600 --> 00:33:49,480 Speaker 1: what we do in the Shadows, the blasphemy. I cannot 507 00:33:49,560 --> 00:33:54,000 Speaker 1: believe that was even considered. Canada has poutine, but no 508 00:33:54,080 --> 00:33:57,160 Speaker 1: one does cheese cards like Wisconsin. I don't even have 509 00:33:57,200 --> 00:34:00,120 Speaker 1: a recommended place because all of them are amazing. You 510 00:34:00,120 --> 00:34:02,920 Speaker 1: should just have three trips, one to Canada, one to Wisconsin, 511 00:34:03,160 --> 00:34:05,400 Speaker 1: and one to France because it is just as good 512 00:34:05,440 --> 00:34:10,600 Speaker 1: as everything you hear in stories. So a lot of trips, 513 00:34:10,719 --> 00:34:17,120 Speaker 1: A lot of trips are building up here. Ongkong, Canada, Wisconsin. Friends. 514 00:34:18,800 --> 00:34:23,320 Speaker 1: That's wonderful. Yes, well, I do love the March Cheese Castle. 515 00:34:23,920 --> 00:34:28,520 Speaker 1: It was a delight. There were so many free samples 516 00:34:28,600 --> 00:34:31,600 Speaker 1: and also bloody Mary and also beer, which here where 517 00:34:31,680 --> 00:34:36,120 Speaker 1: I grew up, that's unheard of. But it was wonderful. 518 00:34:36,120 --> 00:34:37,799 Speaker 1: And I got a whole bag of cheese kurds and 519 00:34:37,800 --> 00:34:39,920 Speaker 1: I delighted every time I've been into them and they squeaked. 520 00:34:39,960 --> 00:34:46,280 Speaker 1: I was like, so fun. I hope you're a prutin 521 00:34:46,360 --> 00:34:53,319 Speaker 1: experienced it. Well, we don't Jim the Vampire level grudge. Yeah, no, no, no, no, 522 00:34:53,680 --> 00:34:57,959 Speaker 1: um uh, that's the hot episode, right, No, I wish 523 00:34:58,120 --> 00:35:00,279 Speaker 1: I'll know Billy Vass Billy the vest I don't know 524 00:35:00,280 --> 00:35:02,759 Speaker 1: why I'm bringing that up. Um, So it makes no 525 00:35:02,800 --> 00:35:05,160 Speaker 1: since anyone who've seen it, but it's Mark Cammell's episode. 526 00:35:05,640 --> 00:35:11,000 Speaker 1: Mark camel right, the Vampire. I had totally forgotten, Okay. 527 00:35:11,120 --> 00:35:13,640 Speaker 1: I was like, we grudge against Laslow? Are we talking 528 00:35:13,640 --> 00:35:18,200 Speaker 1: about there's many grudges. There's many grudges, but Laslow gives 529 00:35:18,239 --> 00:35:20,960 Speaker 1: them like a Billy Is that called Billy the best 530 00:35:21,000 --> 00:35:25,520 Speaker 1: talking fish. It's a ton of money and that's how 531 00:35:25,560 --> 00:35:26,960 Speaker 1: he saves it. But then of course it breaks and 532 00:35:27,000 --> 00:35:30,719 Speaker 1: it all falls apart um. But also you get to 533 00:35:30,760 --> 00:35:35,880 Speaker 1: hear Mark Cammell's say one human alcoholic beverage. It's really fun. 534 00:35:38,840 --> 00:35:42,080 Speaker 1: Oh my goodness, I do adore that show deeply, deeply. 535 00:35:42,200 --> 00:35:46,000 Speaker 1: It's so good, so good, um, and we adore hearing 536 00:35:46,080 --> 00:35:49,799 Speaker 1: from you listeners as well. UM. Thanks to both of 537 00:35:49,800 --> 00:35:51,799 Speaker 1: these listeners writing in. If you would like to write 538 00:35:51,840 --> 00:35:54,000 Speaker 1: to us that you can our emails Hello at savor 539 00:35:54,040 --> 00:35:56,759 Speaker 1: pot dot com. We're also on social media. You can 540 00:35:56,800 --> 00:36:00,239 Speaker 1: find us on Twitter, Facebook, and Instagram at savor pod 541 00:36:00,320 --> 00:36:02,480 Speaker 1: and we do hope to hear from you. Savor is 542 00:36:02,480 --> 00:36:05,160 Speaker 1: production of I Heart Radio four more podcasts my heart Radio. 543 00:36:05,239 --> 00:36:07,640 Speaker 1: You can visit the i Heart Radio app, Apple Podcasts, 544 00:36:07,680 --> 00:36:10,520 Speaker 1: or wherever you listen to your favorite shows. Thanks as 545 00:36:10,560 --> 00:36:13,800 Speaker 1: always to superproducers Dylan Fagan and Andrew Howard. Thanks to 546 00:36:13,840 --> 00:36:15,520 Speaker 1: you for listening, and we hope that lots more good 547 00:36:15,520 --> 00:36:24,160 Speaker 1: things are coming your way