1 00:00:09,240 --> 00:00:11,760 Speaker 1: Hello, and welcome to Saber production of iHeart Radio. I'm 2 00:00:11,760 --> 00:00:12,880 Speaker 1: Annie Reeche and I'm more. 3 00:00:12,800 --> 00:00:15,960 Speaker 2: In vogel Baum and today we have another interview for 4 00:00:16,000 --> 00:00:17,480 Speaker 2: you from Las Vegas. 5 00:00:18,800 --> 00:00:26,040 Speaker 1: Yes, yes, uh, I think we have conducted two interviews, 6 00:00:26,360 --> 00:00:27,520 Speaker 1: this being one of the two. 7 00:00:28,160 --> 00:00:31,040 Speaker 2: I think that's our last trip to Vegas for a minute. 8 00:00:31,120 --> 00:00:35,400 Speaker 2: We'll see. Yeah, I mean we've been three times in 9 00:00:35,440 --> 00:00:40,440 Speaker 2: the last five months, which is a lot considering that 10 00:00:40,479 --> 00:00:45,320 Speaker 2: I had never been before. For that, and you know, 11 00:00:45,560 --> 00:00:47,880 Speaker 2: I kind of I kind of hope it's not the last. 12 00:00:47,920 --> 00:00:50,519 Speaker 2: I hope that they invite us back to do some 13 00:00:50,560 --> 00:00:53,240 Speaker 2: more weird stuff. Yeah. We had. 14 00:00:53,440 --> 00:00:55,320 Speaker 1: We had a really good time and we met some 15 00:00:55,560 --> 00:00:56,720 Speaker 1: really amazing people. 16 00:00:57,120 --> 00:01:01,000 Speaker 2: Oh yeah, absolutely, yeah. So right, So so if you 17 00:01:01,120 --> 00:01:04,920 Speaker 2: listened to our prior three interviews from the wind Las 18 00:01:05,000 --> 00:01:07,720 Speaker 2: Vegas resort, they they sponsored our trip out there and 19 00:01:07,760 --> 00:01:10,080 Speaker 2: put us up in the hotel is heck and Lovely 20 00:01:11,120 --> 00:01:15,160 Speaker 2: and got us to interview some of the food humans 21 00:01:15,560 --> 00:01:17,720 Speaker 2: at their gigantic resort. 22 00:01:19,040 --> 00:01:24,120 Speaker 1: Yes, they did, and uh, this it was a really 23 00:01:24,160 --> 00:01:26,840 Speaker 1: good time. It was funny because the first time we 24 00:01:26,840 --> 00:01:29,200 Speaker 1: were so nervous and we didn't know what to expect, 25 00:01:29,280 --> 00:01:33,120 Speaker 1: and it was a as we've said several times, but 26 00:01:33,200 --> 00:01:39,200 Speaker 1: to reiterate, their studio is like top notch, like camera equipment, 27 00:01:40,959 --> 00:01:42,280 Speaker 1: there's a digital. 28 00:01:42,360 --> 00:01:45,520 Speaker 2: Background with our yeah, with our logo. Yeah, the stuff 29 00:01:45,600 --> 00:01:48,640 Speaker 2: was so nice. Oh they're so good. We talked for 30 00:01:48,680 --> 00:01:51,640 Speaker 2: a solid like half hour with one of them about cats. 31 00:01:52,080 --> 00:01:55,040 Speaker 2: It was pretty pretty aces and star Wars and Star 32 00:01:55,040 --> 00:01:59,480 Speaker 2: Wars yeah, like saber building yeah, oh my gosh. Yeah. 33 00:01:59,560 --> 00:02:02,639 Speaker 1: And so we were like, all right, this next time, 34 00:02:04,000 --> 00:02:12,119 Speaker 1: we better understand. But then we got like much broader topics. Yeah, 35 00:02:12,160 --> 00:02:12,760 Speaker 1: maybe not. 36 00:02:15,600 --> 00:02:18,079 Speaker 2: I think I think it worked out. Okay, I believe 37 00:02:18,080 --> 00:02:18,760 Speaker 2: it did as well. 38 00:02:19,160 --> 00:02:21,320 Speaker 1: I guess we'll always find something to be nervous about, 39 00:02:21,360 --> 00:02:21,960 Speaker 1: is what I'm saying. 40 00:02:22,000 --> 00:02:25,000 Speaker 2: Oh, well, that's just us in general. I think I 41 00:02:25,040 --> 00:02:34,600 Speaker 2: feel like that is Yeah, agreed, our charm heck okay. 42 00:02:34,760 --> 00:02:39,639 Speaker 2: So so today we have a conversation with Jeff Eichelberger, 43 00:02:39,720 --> 00:02:42,400 Speaker 2: who is the senior manager of wine for the Win 44 00:02:42,520 --> 00:02:46,480 Speaker 2: Las Vegas, and he was a heck in delight to 45 00:02:46,560 --> 00:02:50,040 Speaker 2: talk to, although we are extra biased because he definitely 46 00:02:50,160 --> 00:02:51,840 Speaker 2: brought us a bottle of champagne. 47 00:02:53,080 --> 00:02:57,000 Speaker 1: He did and immediately poured us in and then told 48 00:02:57,080 --> 00:02:59,280 Speaker 1: us it was because he was trying to one up. 49 00:03:00,280 --> 00:03:07,880 Speaker 2: Marina the cocktail manager, right, yeah, which immediately I'm like, oh, okay, 50 00:03:08,160 --> 00:03:12,480 Speaker 2: champagne and competition. Yeah, I love we will participate in 51 00:03:12,520 --> 00:03:17,920 Speaker 2: your in fighting. This is terrific. It was good natured though, yes, 52 00:03:18,360 --> 00:03:20,760 Speaker 2: oh absolutely. That was actually one of my favorite parts 53 00:03:20,760 --> 00:03:23,079 Speaker 2: of this interview in the interview. Most of the interviews 54 00:03:23,120 --> 00:03:25,080 Speaker 2: we've done a lot of the interviews we've done, is 55 00:03:25,120 --> 00:03:29,160 Speaker 2: that they have such such compliments for the people that 56 00:03:29,200 --> 00:03:32,560 Speaker 2: they work with. Yeah, so it was very like a 57 00:03:32,600 --> 00:03:36,520 Speaker 2: good natured I love her, I love the work she does. 58 00:03:37,880 --> 00:03:42,640 Speaker 2: And I heard she brought a cocktail, So here you go. Yes, 59 00:03:42,920 --> 00:03:47,400 Speaker 2: am I wedding. You're like, yeah, sure you're here right. 60 00:03:47,280 --> 00:03:52,440 Speaker 1: Now, and there's champagne right now, so yeah. 61 00:03:50,880 --> 00:03:54,400 Speaker 2: Drink responsibly. But yeah, so Jeff. Jeff has been with 62 00:03:54,440 --> 00:03:56,200 Speaker 2: the Win for about two and a half years, but 63 00:03:56,240 --> 00:03:59,040 Speaker 2: he's worked as a smallier and beverage director in Las 64 00:03:59,120 --> 00:04:02,560 Speaker 2: Vegas for a bunch longer, and so he has a 65 00:04:02,640 --> 00:04:07,160 Speaker 2: lot of really fun stories and experiences to tell. But okay, 66 00:04:07,200 --> 00:04:10,840 Speaker 2: all right, we're going to get into the interview in 67 00:04:11,080 --> 00:04:13,720 Speaker 2: just a minute, but first we are going to take 68 00:04:13,760 --> 00:04:29,640 Speaker 2: a quick break for word from our sponsors. Hi there, 69 00:04:29,680 --> 00:04:33,599 Speaker 2: and welcome to Savor. We are coming to live from 70 00:04:33,640 --> 00:04:36,960 Speaker 2: Blue Wires Studios at Win, Las Vegas. I'm Lauren Vogelbaum 71 00:04:37,000 --> 00:04:39,359 Speaker 2: and Die Nannie Reese and we are here today with 72 00:04:39,800 --> 00:04:44,000 Speaker 2: Jeffrey Eichelberger, the senior manager of Wine here at Win Resorts. 73 00:04:44,600 --> 00:04:46,240 Speaker 3: Yes, Hi, thank you for having me. 74 00:04:46,360 --> 00:04:49,640 Speaker 2: Oh gosh, thank you for being here. Okay, so I 75 00:04:49,720 --> 00:04:51,840 Speaker 2: know that I just like introduced you, but we do 76 00:04:52,040 --> 00:04:54,200 Speaker 2: like to start these things off with like a nice 77 00:04:54,200 --> 00:04:56,640 Speaker 2: simple like high like who are you? 78 00:04:57,440 --> 00:04:59,160 Speaker 3: Thank you for reminding me who I am? Right? 79 00:04:59,600 --> 00:04:59,760 Speaker 1: Hi? 80 00:05:00,080 --> 00:05:03,240 Speaker 3: I am jeff Eichelberger. I am the senior wine manager 81 00:05:03,240 --> 00:05:06,240 Speaker 3: for administration at Win and on Core Resorts. 82 00:05:06,520 --> 00:05:08,760 Speaker 2: Okay, what does that entail? 83 00:05:09,800 --> 00:05:14,520 Speaker 3: So I do or coordinate everything involved in getting a 84 00:05:14,560 --> 00:05:19,240 Speaker 3: bottle of wine from our suppliers to the guest table. 85 00:05:20,080 --> 00:05:24,279 Speaker 3: So I keep a record of everything that we're currently 86 00:05:24,320 --> 00:05:27,200 Speaker 3: working with. I work with the people who do the 87 00:05:27,320 --> 00:05:30,080 Speaker 3: point of sale systems that the servers will ring things 88 00:05:30,160 --> 00:05:34,000 Speaker 3: up in. I work with the warehouse to stock control items. 89 00:05:34,720 --> 00:05:38,120 Speaker 3: I fight over money sometimes if we're not being built correctly. 90 00:05:38,400 --> 00:05:40,600 Speaker 3: So kind of all of that is where I live. 91 00:05:41,080 --> 00:05:46,760 Speaker 2: Oh wow, and that is I imagine quite a bit of wine. 92 00:05:47,040 --> 00:05:48,720 Speaker 3: We do a fair amount of print. 93 00:05:51,240 --> 00:05:53,240 Speaker 2: Like do you know off the top of your head 94 00:05:53,279 --> 00:05:55,600 Speaker 2: about how many different wines y'all serve here? 95 00:05:56,880 --> 00:06:00,280 Speaker 3: So I count it the other day and we were 96 00:06:00,680 --> 00:06:04,880 Speaker 3: just over three thy two hundred selections currently on property. 97 00:06:05,040 --> 00:06:09,720 Speaker 3: Oh but I do a trailing four month kind of 98 00:06:10,600 --> 00:06:13,440 Speaker 3: count on what we're doing, and that's how we consider 99 00:06:13,480 --> 00:06:17,520 Speaker 3: that kind of live SKUs. And that's just over forty 100 00:06:17,520 --> 00:06:18,080 Speaker 3: eight hundred. 101 00:06:19,400 --> 00:06:23,640 Speaker 2: Oh sure, okay, No I can comprehend that amount of 102 00:06:23,760 --> 00:06:26,640 Speaker 2: different kinds of wine, how much, like like what kind 103 00:06:26,680 --> 00:06:30,200 Speaker 2: of staff and sellar system supports that amount? 104 00:06:30,520 --> 00:06:33,599 Speaker 3: So we have seven outlets that have so Maier's on 105 00:06:33,640 --> 00:06:36,960 Speaker 3: the floor. We have a lead so Maia in those outlets, 106 00:06:37,000 --> 00:06:38,840 Speaker 3: and then we have a total team of twenty one, 107 00:06:38,880 --> 00:06:42,760 Speaker 3: I believe at the moment, and then my boss, Brian Weizman, 108 00:06:42,880 --> 00:06:45,080 Speaker 3: is the executive director, and then myself. 109 00:06:46,520 --> 00:06:48,200 Speaker 2: Okay, all right, sure. 110 00:06:50,360 --> 00:06:53,480 Speaker 3: But you have a staff too, right, Like every restaurant 111 00:06:53,560 --> 00:06:57,479 Speaker 3: has very talented staffs, and you know they're selling wine 112 00:06:57,480 --> 00:07:01,000 Speaker 3: as well, and it's it's a community effort here to 113 00:07:01,080 --> 00:07:01,840 Speaker 3: get it out there. 114 00:07:02,040 --> 00:07:04,960 Speaker 2: Sure. Yeah, We've gotten to go to a number of 115 00:07:05,000 --> 00:07:09,680 Speaker 2: really delightful restaurants on property, and everyone has been so 116 00:07:09,680 --> 00:07:14,120 Speaker 2: so kind and knowledgeable. How can I can I ask 117 00:07:14,160 --> 00:07:15,400 Speaker 2: how you got into wine to begin with? 118 00:07:16,720 --> 00:07:21,160 Speaker 3: So I did not drink before I was twenty one. 119 00:07:21,200 --> 00:07:23,760 Speaker 3: I never had a fake idea. I was kind of geeky, 120 00:07:23,960 --> 00:07:27,080 Speaker 3: like yeah right. My parents asked me when I turned 121 00:07:27,120 --> 00:07:28,840 Speaker 3: twenty one what I wanted to do for my twenty 122 00:07:28,840 --> 00:07:30,640 Speaker 3: first birthday, and I said, I want to go to 123 00:07:30,760 --> 00:07:33,600 Speaker 3: Napa Valley. I don't know where that came from, but 124 00:07:33,640 --> 00:07:36,360 Speaker 3: it like came out of my mouth kind of spontaneously. 125 00:07:37,200 --> 00:07:39,200 Speaker 3: So they took me to Napa Valley and we were 126 00:07:39,520 --> 00:07:42,200 Speaker 3: doing the whole thing, and you know, touring the valley. 127 00:07:42,280 --> 00:07:46,640 Speaker 3: This is many moons ago, sadly, and we stopped off 128 00:07:46,680 --> 00:07:50,160 Speaker 3: at a place called Girkagh Hills, and Mike Girkagh was 129 00:07:50,200 --> 00:07:53,960 Speaker 3: actually there in the tasting room that day and in 130 00:07:54,000 --> 00:07:58,440 Speaker 3: his derriger black beret, and he heard it was my 131 00:07:58,480 --> 00:08:01,320 Speaker 3: twenty first birthday, and he grabbed bottle of his chardonnay 132 00:08:01,600 --> 00:08:03,680 Speaker 3: and basically kind of took me out back and we 133 00:08:03,720 --> 00:08:07,120 Speaker 3: had a glass of wine together, and I was totally hooked. 134 00:08:07,320 --> 00:08:10,640 Speaker 3: And he actually just turned one hundred on April Fool's Day. 135 00:08:10,640 --> 00:08:11,000 Speaker 3: This year. 136 00:08:11,120 --> 00:08:11,880 Speaker 2: Oh my goodness. 137 00:08:12,040 --> 00:08:15,360 Speaker 3: So his daughter, now Violet actually runs runs the winery 138 00:08:15,400 --> 00:08:18,800 Speaker 3: like it's been a minute. But he was extraordinary, like 139 00:08:18,880 --> 00:08:21,440 Speaker 3: it was very inspiring. And he actually was one of 140 00:08:21,480 --> 00:08:25,680 Speaker 3: the wine makers involved in the tasting that shocked the 141 00:08:25,680 --> 00:08:29,080 Speaker 3: world in seventy six. He did one of the chardonnays. 142 00:08:29,400 --> 00:08:33,800 Speaker 2: Oh wow, that's incredible. Yeah, that was I had not 143 00:08:34,000 --> 00:08:36,560 Speaker 2: heard about the tasting that shocked the world, but I 144 00:08:36,600 --> 00:08:39,280 Speaker 2: certainly know that the seventies was when chardonay just kind 145 00:08:39,320 --> 00:08:40,560 Speaker 2: of suddenly happened. 146 00:08:41,360 --> 00:08:44,520 Speaker 3: So there was a gentleman named Stephen Spurrier who quick 147 00:08:44,559 --> 00:08:48,480 Speaker 3: side note, right, he actually coordinated this tasting. And at 148 00:08:48,480 --> 00:08:51,960 Speaker 3: the time, the French were crushing everybody and America was 149 00:08:52,000 --> 00:08:55,199 Speaker 3: unheard of. We really didn't start making quality wines until 150 00:08:55,200 --> 00:08:59,839 Speaker 3: the sixties. We had a long hiatus after Prohibition, and 151 00:09:01,320 --> 00:09:04,640 Speaker 3: we went over there and we basically had a bunch 152 00:09:04,679 --> 00:09:08,200 Speaker 3: of wines at one and so it was monumental because 153 00:09:08,200 --> 00:09:11,319 Speaker 3: it put America on the map, and Napa Valley in particular, 154 00:09:11,360 --> 00:09:12,960 Speaker 3: and they've never looked back. 155 00:09:15,000 --> 00:09:18,199 Speaker 2: Speaking, I guess of tastings do do y'all do a 156 00:09:18,240 --> 00:09:21,560 Speaker 2: lot of tastings and pairings over here. 157 00:09:22,640 --> 00:09:26,080 Speaker 3: So the leads, so Liaise on property do a lot 158 00:09:26,120 --> 00:09:30,679 Speaker 3: of tasting. I do do some tasting with Brian. We 159 00:09:30,720 --> 00:09:34,520 Speaker 3: handle the things that the leads so Liaise are not 160 00:09:34,640 --> 00:09:37,720 Speaker 3: involved with, you know, the bars and some of the 161 00:09:37,760 --> 00:09:40,840 Speaker 3: more casual venues and whatnot, and so we work together 162 00:09:41,040 --> 00:09:44,920 Speaker 3: and taste and discuss and and you know, we have 163 00:09:44,960 --> 00:09:48,400 Speaker 3: a lot of different menus. There's some super talented chefs 164 00:09:48,440 --> 00:09:52,920 Speaker 3: here on property doing some really really cool stuff and 165 00:09:53,040 --> 00:09:56,360 Speaker 3: so the wine ends up getting very much involved with 166 00:09:56,360 --> 00:09:57,000 Speaker 3: that as well. 167 00:09:58,200 --> 00:10:02,439 Speaker 2: And also special events. I hear that you have some 168 00:10:02,800 --> 00:10:04,960 Speaker 2: really big ones coming up, with some big names in 169 00:10:05,000 --> 00:10:05,560 Speaker 2: the industry. 170 00:10:06,360 --> 00:10:11,480 Speaker 3: So Brian actually his battle cry is it must be compelling. 171 00:10:11,640 --> 00:10:14,640 Speaker 2: Right, okay, and good battle cry. 172 00:10:14,480 --> 00:10:17,080 Speaker 3: Right, That's his battle cry and he lives up to 173 00:10:17,160 --> 00:10:20,320 Speaker 3: that pretty much every time. So we actually have a 174 00:10:20,320 --> 00:10:24,560 Speaker 3: couple events coming up with Harlan. We have a car 175 00:10:24,640 --> 00:10:27,559 Speaker 3: show coming up that we're going to be posting here 176 00:10:28,640 --> 00:10:32,319 Speaker 3: at when on the golf course with the Core, and 177 00:10:33,640 --> 00:10:36,440 Speaker 3: so we're doing a couple of events with them that 178 00:10:36,640 --> 00:10:40,040 Speaker 3: kind of coincide with that event right before and during 179 00:10:40,360 --> 00:10:44,360 Speaker 3: and Bill Harlan actually is going to be attending for 180 00:10:44,440 --> 00:10:49,200 Speaker 3: a lunch with us and it's really exciting. So and 181 00:10:49,240 --> 00:10:53,800 Speaker 3: we do. We also do a series of things called 182 00:10:53,880 --> 00:10:58,280 Speaker 3: master classes here on property and that involves not only 183 00:10:58,360 --> 00:11:01,840 Speaker 3: wine but like all kinds of different aspects. So for instance, 184 00:11:01,880 --> 00:11:04,680 Speaker 3: you'll see dogs that are working the floor with some 185 00:11:04,760 --> 00:11:08,480 Speaker 3: of our security officers. So they'll usually each your host 186 00:11:08,520 --> 00:11:11,920 Speaker 3: a class where they'll take the guests and walk through 187 00:11:12,080 --> 00:11:14,760 Speaker 3: like this is you know, how the dogs live and 188 00:11:14,800 --> 00:11:17,840 Speaker 3: what they do, and some training, and you know, the 189 00:11:17,920 --> 00:11:20,720 Speaker 3: chefs will get involved and do some fun stuff. We've 190 00:11:20,760 --> 00:11:24,720 Speaker 3: had the horticulture department, you know, give trainings on like 191 00:11:24,760 --> 00:11:27,559 Speaker 3: how to how to get a green thumb going. And 192 00:11:27,600 --> 00:11:29,920 Speaker 3: so we usually do in the wine department a couple 193 00:11:29,960 --> 00:11:33,280 Speaker 3: of classes each year. So, like one of the favorite 194 00:11:33,320 --> 00:11:35,720 Speaker 3: ones that we did that I really enjoyed was we 195 00:11:35,760 --> 00:11:41,920 Speaker 3: did bubbles and fried chicken yes right, and abs. So 196 00:11:41,960 --> 00:11:45,400 Speaker 3: we were actually showing people the difference and like it 197 00:11:45,440 --> 00:11:47,360 Speaker 3: was like, Okay, try the dark meat and we're gonna 198 00:11:47,360 --> 00:11:49,319 Speaker 3: do this wine. Now try the white meat and we're 199 00:11:49,320 --> 00:11:52,320 Speaker 3: gonna do this wine. Right, And we were doing some 200 00:11:52,360 --> 00:11:55,200 Speaker 3: different sparkling from all over the world, and you know, 201 00:11:55,240 --> 00:11:56,680 Speaker 3: people loved it. Was a lot of fun. 202 00:11:57,160 --> 00:11:59,400 Speaker 2: That's amazing. That's it's so funny that you say that, 203 00:11:59,480 --> 00:12:02,920 Speaker 2: because our very fit. Our pilot episode of this podcast 204 00:12:03,440 --> 00:12:09,280 Speaker 2: in twenty eight, twenty seventeen, a long time ago, was 205 00:12:09,400 --> 00:12:12,760 Speaker 2: about champagne and we went out to uh what we're 206 00:12:12,760 --> 00:12:19,080 Speaker 2: from the Atlanta area and the Greater Georgia area has 207 00:12:19,360 --> 00:12:24,160 Speaker 2: some decent wineries that are really doing some very excellent things. 208 00:12:24,640 --> 00:12:26,440 Speaker 2: And we went to one of them that is doing 209 00:12:26,640 --> 00:12:30,959 Speaker 2: a like like like traditional champagne program or a traditional 210 00:12:31,000 --> 00:12:35,520 Speaker 2: sparkling wine program. Thank you sorry and uh and we 211 00:12:35,520 --> 00:12:37,640 Speaker 2: were like, what do you pair your sparkling wine with? 212 00:12:37,679 --> 00:12:39,199 Speaker 2: And they were like, fried chicken every time. 213 00:12:40,320 --> 00:12:43,200 Speaker 3: So I'll tell you and you can. You can try 214 00:12:43,240 --> 00:12:46,520 Speaker 3: this out when you get back to Atlanta. So McDonald's fries, 215 00:12:46,600 --> 00:12:49,800 Speaker 3: but they've got to be hot and salted with champagne 216 00:12:50,280 --> 00:12:55,079 Speaker 3: or potato chips. It's it's it's an epiphany. 217 00:12:55,200 --> 00:12:57,360 Speaker 2: I just it that. I bet like the acid and 218 00:12:57,400 --> 00:13:00,400 Speaker 2: the kind of readiness just oh it must have of tail. 219 00:13:00,679 --> 00:13:03,480 Speaker 3: I mean, Champagne to me is the little black dress 220 00:13:03,520 --> 00:13:06,120 Speaker 3: of the wine world. Like it goes anywhere it wants 221 00:13:06,120 --> 00:13:10,000 Speaker 3: and fits right in. It's usually a party right once. 222 00:13:10,000 --> 00:13:12,800 Speaker 3: It's like champagne is where it's at for sure. I 223 00:13:12,840 --> 00:13:13,480 Speaker 3: love bubbles. 224 00:13:14,000 --> 00:13:16,000 Speaker 1: I love that too, because I feel like champagne for 225 00:13:16,040 --> 00:13:18,800 Speaker 1: so long has been like that. It is a fancy thing. 226 00:13:19,360 --> 00:13:22,280 Speaker 1: We only have it at fancy events. And so when 227 00:13:22,720 --> 00:13:24,720 Speaker 1: we first heard like, oh, have it with fried chicken, 228 00:13:24,760 --> 00:13:27,040 Speaker 1: I was like, oh really, And to hear you talk 229 00:13:27,080 --> 00:13:29,560 Speaker 1: about like french fries and potato chips, that's amazing, Like 230 00:13:29,600 --> 00:13:31,400 Speaker 1: we should be celebrating more things. 231 00:13:31,480 --> 00:13:35,079 Speaker 3: Yeah, we're just We're just folks here, right, I mean, 232 00:13:35,120 --> 00:13:38,680 Speaker 3: truffle popcorn, watching your favorite movie little champagne. 233 00:13:38,800 --> 00:13:43,839 Speaker 2: Oh my goodness, just telling you. I'm not going to 234 00:13:43,880 --> 00:13:52,439 Speaker 2: say no, yeah that's yes, that sold. Oh heck uh Okay. 235 00:13:52,640 --> 00:13:55,960 Speaker 2: So there there has to be just a lot of 236 00:13:56,160 --> 00:13:59,280 Speaker 2: data that has been collected over the years at a 237 00:13:59,280 --> 00:14:03,200 Speaker 2: place like the About you know, like like how and 238 00:14:03,240 --> 00:14:07,560 Speaker 2: what people order in terms of wine. So I'm sure 239 00:14:07,559 --> 00:14:11,840 Speaker 2: that is it is it a challenge balancing those traditions 240 00:14:11,880 --> 00:14:15,160 Speaker 2: and that data with trying to build wine menus that 241 00:14:15,200 --> 00:14:17,720 Speaker 2: are that are interesting and that are that are like 242 00:14:17,800 --> 00:14:19,280 Speaker 2: relevant to today's industry. 243 00:14:20,080 --> 00:14:23,160 Speaker 3: I don't think so. I mean, we we are very 244 00:14:23,200 --> 00:14:26,280 Speaker 3: responsive to guest request. It's kind of a thing for 245 00:14:26,480 --> 00:14:29,320 Speaker 3: us that I mean, that's why we're here. So we're 246 00:14:29,360 --> 00:14:32,760 Speaker 3: really focused on what they want, uh, and so we're 247 00:14:32,920 --> 00:14:37,080 Speaker 3: very kind of responsive to the idea of guest request 248 00:14:37,240 --> 00:14:40,800 Speaker 3: and if we can, we will. I hate the word no. 249 00:14:41,480 --> 00:14:43,720 Speaker 3: I just hate the word no. So you know, we 250 00:14:43,800 --> 00:14:46,640 Speaker 3: do what we can. And then you know, I think 251 00:14:46,800 --> 00:14:50,040 Speaker 3: there's so many different wines out there, and you know, 252 00:14:50,160 --> 00:14:52,600 Speaker 3: we're working with so much stuff at any given time. 253 00:14:53,440 --> 00:14:56,320 Speaker 3: It's really not hard for the team to kind of 254 00:14:56,360 --> 00:14:59,800 Speaker 3: put together things. And I think honestly that a wine 255 00:15:00,280 --> 00:15:03,960 Speaker 3: a wine program should be an active part of what 256 00:15:04,000 --> 00:15:06,760 Speaker 3: the restaurant is or it doesn't really work your whole 257 00:15:06,800 --> 00:15:10,080 Speaker 3: beverage program really because it doesn't work well otherwise. Right, Yeah, 258 00:15:10,720 --> 00:15:13,880 Speaker 3: if you were an Italian restaurant and you had some 259 00:15:13,880 --> 00:15:15,800 Speaker 3: some wine guy who's like, well, we're going to just 260 00:15:15,840 --> 00:15:18,680 Speaker 3: do allsake, like, I can't imagine they'd be around very 261 00:15:18,720 --> 00:15:22,920 Speaker 3: long because that's not really fitting with what you're doing there, 262 00:15:23,080 --> 00:15:28,080 Speaker 3: right So, and I think customers and guests I always 263 00:15:28,120 --> 00:15:31,160 Speaker 3: think of it as the one in Rome, you know thesis, Right, Like, 264 00:15:31,360 --> 00:15:35,960 Speaker 3: if you go to a restaurant you know that has 265 00:15:36,200 --> 00:15:39,920 Speaker 3: a regional cuisine or whatnot, you tend to be open 266 00:15:40,040 --> 00:15:44,400 Speaker 3: to trying things that come from there, right so you know, 267 00:15:44,480 --> 00:15:46,400 Speaker 3: it makes it fun because you can come up with 268 00:15:46,440 --> 00:15:50,280 Speaker 3: some new new adventures for people and hey, try this, 269 00:15:50,480 --> 00:15:53,920 Speaker 3: and it always makes it really entertaining when you're when 270 00:15:53,960 --> 00:15:54,800 Speaker 3: you're out on the floor. 271 00:15:55,440 --> 00:15:57,880 Speaker 2: For sure, we're a little bit biased because we got 272 00:15:57,880 --> 00:16:01,440 Speaker 2: to interview Chef Sarah Thompson Kasaplia the first time that 273 00:16:01,480 --> 00:16:04,000 Speaker 2: we were here and had just a really lovely time 274 00:16:04,240 --> 00:16:07,600 Speaker 2: at her restaurant. But it was so cool seeing the 275 00:16:07,720 --> 00:16:11,440 Speaker 2: number of not only Spanish but Mexican wines that are 276 00:16:11,480 --> 00:16:12,200 Speaker 2: on that menu. 277 00:16:12,680 --> 00:16:14,360 Speaker 3: Can I tell you a quick story about her? 278 00:16:14,680 --> 00:16:15,960 Speaker 2: I would love that. Yes. 279 00:16:16,120 --> 00:16:22,040 Speaker 3: So first of all, she's super cool. Yes, she's super cool. 280 00:16:22,960 --> 00:16:27,640 Speaker 3: And we actually we did this really amazing weekend with 281 00:16:27,840 --> 00:16:32,840 Speaker 3: Opus one and so Michael Silachi, the winemaker and his 282 00:16:32,960 --> 00:16:36,640 Speaker 3: team came out and they just took over the entire 283 00:16:36,680 --> 00:16:41,040 Speaker 3: property for a weekend and we showcased over half of 284 00:16:41,200 --> 00:16:45,080 Speaker 3: the current vintages that have ever been produced at Opus 285 00:16:45,080 --> 00:16:47,840 Speaker 3: part of the weekend in some way, as I said, 286 00:16:47,880 --> 00:16:49,480 Speaker 3: Bryan says, make it compelling, right. 287 00:16:49,600 --> 00:16:49,920 Speaker 2: Yeah. 288 00:16:50,200 --> 00:16:54,880 Speaker 3: And so the finale, the last dinner we did Chef 289 00:16:54,960 --> 00:17:00,160 Speaker 3: Lee Chef he actually with his team had the the 290 00:17:00,200 --> 00:17:05,639 Speaker 3: engineers here build this massive metal structure that had a 291 00:17:05,680 --> 00:17:08,439 Speaker 3: big fire pit in the bottom, and it had like 292 00:17:08,600 --> 00:17:12,520 Speaker 3: shelves and chains and all this stuff going on, and 293 00:17:12,800 --> 00:17:16,919 Speaker 3: I mean it's it's probably like twelve feet tall huge. 294 00:17:17,119 --> 00:17:20,760 Speaker 3: And she sat out there with all these chefs and 295 00:17:20,800 --> 00:17:22,840 Speaker 3: they built these fires and they were out there for 296 00:17:22,920 --> 00:17:25,760 Speaker 3: like nine ten hours or something, just cooking, and they 297 00:17:25,840 --> 00:17:28,280 Speaker 3: had like whole pineapples. 298 00:17:27,720 --> 00:17:29,160 Speaker 2: My goodness, all cuts of. 299 00:17:29,080 --> 00:17:33,080 Speaker 3: Meat, and she basically like right in the middle of 300 00:17:33,880 --> 00:17:36,960 Speaker 3: kind of a pavilion area we have outside, cooked the 301 00:17:37,040 --> 00:17:41,240 Speaker 3: whole meal in this giant kind of stand, right and 302 00:17:41,880 --> 00:17:44,159 Speaker 3: she fed everybody they were all sitting out there. It 303 00:17:44,200 --> 00:17:47,679 Speaker 3: was amazing, Like what she did was just so cool. 304 00:17:48,280 --> 00:17:51,440 Speaker 3: But you know, just super creative on the culinary side. 305 00:17:51,760 --> 00:17:56,040 Speaker 2: Yeah, yeah, oh no, where we're fans for sure. Yeah. 306 00:17:56,080 --> 00:17:58,440 Speaker 1: And that's been one of our favorite things doing these interviews, 307 00:17:58,480 --> 00:18:01,800 Speaker 1: is we get to talk to people and then we 308 00:18:01,880 --> 00:18:03,840 Speaker 1: get to hear them talk about other people we're going 309 00:18:03,880 --> 00:18:05,880 Speaker 1: to interview, and it just sounds like such a collaborative 310 00:18:05,920 --> 00:18:09,520 Speaker 1: process and like everyone's such a big fan, which is 311 00:18:09,520 --> 00:18:12,000 Speaker 1: a term you used when you came in. You brought 312 00:18:12,080 --> 00:18:14,600 Speaker 1: us some champagne, which we really appreciate. 313 00:18:15,280 --> 00:18:16,000 Speaker 3: I'm here to help. 314 00:18:16,680 --> 00:18:20,880 Speaker 1: Well, thank you, It is appreciated, But you imparton did 315 00:18:20,880 --> 00:18:23,320 Speaker 1: that as a competitive. 316 00:18:22,760 --> 00:18:25,960 Speaker 3: Thing, I guess I admit to nothing. 317 00:18:30,520 --> 00:18:32,399 Speaker 1: We do have some more of this interview for you, 318 00:18:32,480 --> 00:18:34,080 Speaker 1: but first we're going to get into one more quick 319 00:18:34,080 --> 00:18:45,040 Speaker 1: break for a word from our sponsor, and we're back. 320 00:18:45,040 --> 00:18:51,040 Speaker 1: Thank you sponsor. Let's get back into the interview. How 321 00:18:51,080 --> 00:18:54,240 Speaker 1: does that look for you? How do you collaborate with 322 00:18:54,400 --> 00:18:59,200 Speaker 1: everyone here in different capacities. 323 00:18:57,800 --> 00:19:01,240 Speaker 3: So it's a very open platform. We all work together 324 00:19:01,320 --> 00:19:04,880 Speaker 3: in the food and beverage department. Really well, I've been 325 00:19:04,880 --> 00:19:08,199 Speaker 3: doing this for a minute, and I think this is 326 00:19:08,240 --> 00:19:12,639 Speaker 3: honestly probably the best most open team I've ever worked 327 00:19:12,640 --> 00:19:15,480 Speaker 3: with in my career. Like I'm not just saying that, 328 00:19:15,520 --> 00:19:20,200 Speaker 3: Like there's super smart, super dedicated, great people. And in 329 00:19:20,280 --> 00:19:22,959 Speaker 3: the beverage department, I think we kind of have it 330 00:19:23,000 --> 00:19:25,919 Speaker 3: cut up into three pieces. So you know, we have 331 00:19:25,960 --> 00:19:29,840 Speaker 3: the wine side, and then Chris Boylan and his team 332 00:19:30,480 --> 00:19:32,720 Speaker 3: they do the beverage and you know, the hard liquor 333 00:19:32,720 --> 00:19:36,800 Speaker 3: and the beer, and then you know, the mixology team 334 00:19:36,880 --> 00:19:40,800 Speaker 3: is just putting out stuff that's above and beyond, and 335 00:19:40,880 --> 00:19:44,199 Speaker 3: so we're all kind of doing our own thing. But 336 00:19:44,280 --> 00:19:47,840 Speaker 3: it's just natural that as we're doing those things, the 337 00:19:47,880 --> 00:19:52,080 Speaker 3: streams cross, right, and so you know you just kind 338 00:19:52,119 --> 00:19:54,720 Speaker 3: of walk over to the next office and you're like, hey, 339 00:19:54,760 --> 00:19:56,840 Speaker 3: I got this going on, like what can we do? 340 00:19:58,040 --> 00:20:01,160 Speaker 3: And you know, then with the culinary, so they'll work 341 00:20:01,200 --> 00:20:05,000 Speaker 3: together when we do these these dinners. You know, Brian 342 00:20:05,040 --> 00:20:07,159 Speaker 3: will sit in with a whole group of people and 343 00:20:07,200 --> 00:20:10,479 Speaker 3: the chefs. The chefs will present like this is what 344 00:20:10,520 --> 00:20:13,920 Speaker 3: we think will go well, and he'll have sample wines 345 00:20:13,960 --> 00:20:17,199 Speaker 3: and they'll taste together and they'll do that two or 346 00:20:17,240 --> 00:20:20,080 Speaker 3: three times or even more if they need to to 347 00:20:20,160 --> 00:20:23,840 Speaker 3: kind of iron it out so that they're totally you know, 348 00:20:23,920 --> 00:20:25,960 Speaker 3: together on what they're going to present to the guests 349 00:20:26,000 --> 00:20:28,680 Speaker 3: when we get to the end. And so there is 350 00:20:28,720 --> 00:20:31,840 Speaker 3: a lot of collaboration and it works really well. 351 00:20:34,160 --> 00:20:38,879 Speaker 1: Yeah, well that has been our experience. Yes, thank you 352 00:20:38,920 --> 00:20:42,840 Speaker 1: on behalf of all of us. Yes, and you did 353 00:20:42,880 --> 00:20:46,520 Speaker 1: say you have been here for a long time. 354 00:20:47,000 --> 00:20:51,280 Speaker 3: Not here. I came here after COVID. I've been around 355 00:20:51,320 --> 00:20:52,200 Speaker 3: for a long time. 356 00:20:52,320 --> 00:20:55,359 Speaker 2: So, yeah, you have been working in Vegas for and 357 00:20:55,480 --> 00:20:58,800 Speaker 2: specifically in wine in Vegas for a little while. 358 00:21:00,119 --> 00:21:03,280 Speaker 3: Years and I did take about a two year hiatus 359 00:21:03,280 --> 00:21:04,760 Speaker 3: and I went to New York, and I worked in 360 00:21:04,800 --> 00:21:06,200 Speaker 3: New York for a couple of years and then I 361 00:21:06,280 --> 00:21:07,160 Speaker 3: ended up coming back. 362 00:21:07,520 --> 00:21:10,920 Speaker 2: Yeah, what's what's drawn you to Vegas? 363 00:21:11,160 --> 00:21:14,359 Speaker 3: So I think it's a couple of things. This town 364 00:21:15,160 --> 00:21:20,040 Speaker 3: historically completely reinvents itself every ten years or so, and 365 00:21:20,080 --> 00:21:23,560 Speaker 3: I mean truly reinvents itself. Like somebody does something that 366 00:21:23,680 --> 00:21:28,160 Speaker 3: is just so over the top that everybody has to respond, right, 367 00:21:28,920 --> 00:21:33,280 Speaker 3: And we're all fairly competitive, right, so when you see 368 00:21:33,280 --> 00:21:36,320 Speaker 3: that somebody else is doing something that you're not, you're like, oh, no, 369 00:21:36,400 --> 00:21:38,840 Speaker 3: like what are we going to do to respond? And 370 00:21:38,880 --> 00:21:41,000 Speaker 3: there's a part of me that really loves that, right, 371 00:21:41,080 --> 00:21:43,520 Speaker 3: And and you know, I mean we are built to 372 00:21:43,600 --> 00:21:47,119 Speaker 3: make people happy. It's what we do here, and I 373 00:21:47,119 --> 00:21:49,480 Speaker 3: mean it's why I got into the business. And so 374 00:21:49,600 --> 00:21:51,320 Speaker 3: it's just just kind of a natural fit to be 375 00:21:51,440 --> 00:21:54,359 Speaker 3: here because you know, people are coming in and they 376 00:21:54,440 --> 00:21:56,800 Speaker 3: want to be made happy. I want to make people happy, 377 00:21:56,960 --> 00:21:58,000 Speaker 3: like we're good. 378 00:21:59,359 --> 00:22:05,359 Speaker 2: Yeah. I read on the internet, and you can correct 379 00:22:05,359 --> 00:22:09,119 Speaker 2: me if this is incorrect, but I read that you 380 00:22:09,160 --> 00:22:13,920 Speaker 2: are fairly passionate about ecological practices within the wine industry, 381 00:22:14,280 --> 00:22:18,000 Speaker 2: would you yeah? Yeas true? Cool, No, that's that's good. 382 00:22:18,040 --> 00:22:20,200 Speaker 2: That's not that's not You don't need to cringe back 383 00:22:20,200 --> 00:22:20,760 Speaker 2: from that one. 384 00:22:20,880 --> 00:22:24,760 Speaker 3: No, no, I'll stand behind it. Yeah, No, that's true. 385 00:22:26,880 --> 00:22:30,000 Speaker 2: Could you talk a little bit about how you try 386 00:22:30,000 --> 00:22:31,520 Speaker 2: to incorporate that into your work here? 387 00:22:33,000 --> 00:22:37,040 Speaker 3: Yeah. So, I actually, in a previous life worked for 388 00:22:37,080 --> 00:22:41,800 Speaker 3: a chef named Rick Moonin who is an incredible chef 389 00:22:41,800 --> 00:22:45,439 Speaker 3: of seafood, and he was very very aggressive about the 390 00:22:45,440 --> 00:22:49,399 Speaker 3: idea of sustainable seafood, and you know, it was important 391 00:22:49,440 --> 00:22:53,400 Speaker 3: how things were caught and managed, you know, and he 392 00:22:53,400 --> 00:22:56,400 Speaker 3: he would talk about like the future generations and whatnot. 393 00:22:56,920 --> 00:23:00,240 Speaker 3: So when I did the beverage program for him, again, 394 00:23:00,280 --> 00:23:02,560 Speaker 3: we had talked earlier about this idea of like, you know, 395 00:23:02,600 --> 00:23:05,679 Speaker 3: the beverage program has to reflect what the restaurant is doing. 396 00:23:05,920 --> 00:23:09,120 Speaker 3: So you know, I was like, Okay, this is where 397 00:23:09,119 --> 00:23:11,400 Speaker 3: we're going. And at the time I had no idea, right, 398 00:23:11,480 --> 00:23:14,840 Speaker 3: but I'm like, he sustainable, We're going to be sustainable. 399 00:23:15,440 --> 00:23:19,840 Speaker 3: So we actually created i believe, the first survey to 400 00:23:19,880 --> 00:23:22,080 Speaker 3: get on the wine list of anybody in the country, 401 00:23:22,119 --> 00:23:24,359 Speaker 3: and it was like a four page document that we wrote, 402 00:23:25,119 --> 00:23:27,680 Speaker 3: and it asked all of these questions about farming practices 403 00:23:27,720 --> 00:23:30,680 Speaker 3: and whatnot. It kind of got mixed reviews in the industry. 404 00:23:30,720 --> 00:23:32,520 Speaker 3: I had people who kind of came up and hugged 405 00:23:32,520 --> 00:23:34,360 Speaker 3: me and said, you're amazing, and I had people who 406 00:23:34,359 --> 00:23:36,040 Speaker 3: were like, this is really kind of silly, like what 407 00:23:36,160 --> 00:23:38,760 Speaker 3: you're doing, right, But you know, I mean it was 408 00:23:38,840 --> 00:23:41,359 Speaker 3: different and it was what we were doing, and so 409 00:23:41,680 --> 00:23:45,160 Speaker 3: I learned a lot, and ever since then, I've been 410 00:23:45,280 --> 00:23:49,359 Speaker 3: very mindful of, you know, how we do things. And 411 00:23:49,480 --> 00:23:51,320 Speaker 3: you know, it's it's really not that hard on the 412 00:23:51,320 --> 00:23:55,840 Speaker 3: Wine side because the land is so specific and if 413 00:23:55,880 --> 00:23:58,200 Speaker 3: you miss the land up, you can't just get up 414 00:23:58,240 --> 00:24:01,119 Speaker 3: and like go down the street start over, right, Like 415 00:24:01,200 --> 00:24:04,040 Speaker 3: that piece of land is singular, and so it has 416 00:24:04,119 --> 00:24:07,560 Speaker 3: to be protected and preserved. So you get a lot 417 00:24:07,600 --> 00:24:11,920 Speaker 3: of I think strong farming practices just from the get 418 00:24:11,960 --> 00:24:16,800 Speaker 3: go because they have to protect. But it's it's I 419 00:24:16,800 --> 00:24:19,439 Speaker 3: think it's just important that you know. I mean, I 420 00:24:19,480 --> 00:24:22,399 Speaker 3: have a seventeen year old daughter, and I'd like to 421 00:24:22,400 --> 00:24:24,919 Speaker 3: not trash it too much on the way out the door, right, 422 00:24:24,960 --> 00:24:27,920 Speaker 3: I'd like her and her children to have the things 423 00:24:27,960 --> 00:24:30,399 Speaker 3: that I enjoy. And you know, I think if you 424 00:24:30,440 --> 00:24:34,520 Speaker 3: look at kind of what's going on, you know, with fires, 425 00:24:34,600 --> 00:24:39,120 Speaker 3: becoming more aggressive and more more often occurring, and and 426 00:24:39,760 --> 00:24:43,119 Speaker 3: you know, the hurricanes are more aggressive, Like weather is 427 00:24:43,200 --> 00:24:47,520 Speaker 3: becoming more extreme every year, and you know, I think 428 00:24:47,560 --> 00:24:51,240 Speaker 3: that we have to kind of respond, and so you know, 429 00:24:51,320 --> 00:24:53,480 Speaker 3: the way that we do things I think makes a difference. 430 00:24:55,520 --> 00:24:59,480 Speaker 2: Absolutely. Yeah, We very frequently on the show will kind 431 00:24:59,520 --> 00:25:02,720 Speaker 2: of end a timeline with today and we're like, and 432 00:25:02,760 --> 00:25:06,959 Speaker 2: now climate change is really mucking everything up. We're not 433 00:25:07,000 --> 00:25:08,959 Speaker 2: sure how that's going to happen in the future if 434 00:25:09,000 --> 00:25:10,120 Speaker 2: it shall, so if I. 435 00:25:10,040 --> 00:25:12,320 Speaker 3: Can, if I can super quick tag onto that. And 436 00:25:12,359 --> 00:25:15,720 Speaker 3: I think another thing that is I'm really mindful of here. 437 00:25:15,880 --> 00:25:19,040 Speaker 3: So we for a long time as a property have 438 00:25:19,160 --> 00:25:24,439 Speaker 3: had vegan options for guests and so like when I 439 00:25:24,480 --> 00:25:27,240 Speaker 3: do training materials for the staff and whatnot, I include 440 00:25:27,240 --> 00:25:34,040 Speaker 3: things like whether products are organic or biodynamic, whether they're vegan, kosher, right, 441 00:25:34,119 --> 00:25:36,400 Speaker 3: So anything that would have any kind of a dietary 442 00:25:36,560 --> 00:25:40,639 Speaker 3: influence on people. We try and search that out and 443 00:25:41,080 --> 00:25:43,359 Speaker 3: have those answers for the staff so that they can 444 00:25:43,520 --> 00:25:46,080 Speaker 3: they can respond to the guests and their special needs. 445 00:25:47,119 --> 00:25:52,119 Speaker 2: Yeah, is there anything going on, I guess, either in 446 00:25:52,200 --> 00:25:56,760 Speaker 2: the industry around town or in the greater wine industry 447 00:25:56,800 --> 00:25:58,440 Speaker 2: that you're really excited about right now. 448 00:26:00,160 --> 00:26:02,200 Speaker 3: So kind of a weird thing to say, but I'm 449 00:26:02,240 --> 00:26:07,800 Speaker 3: actually excited about. With COVID, there was suddenly a major 450 00:26:07,840 --> 00:26:12,439 Speaker 3: acceleration I think in online wine sales, which from my 451 00:26:12,600 --> 00:26:15,560 Speaker 3: perspective maybe not so good. But I think the thing 452 00:26:15,600 --> 00:26:18,879 Speaker 3: that I'm so excited about with that is that I 453 00:26:18,960 --> 00:26:22,639 Speaker 3: had a couple of different industry executives reach out to 454 00:26:22,680 --> 00:26:24,479 Speaker 3: me kind of on the back end of COVID when 455 00:26:24,560 --> 00:26:26,520 Speaker 3: people were still kind of locked down, but they were 456 00:26:26,520 --> 00:26:29,199 Speaker 3: starting to get outside a little bit. And you have 457 00:26:29,280 --> 00:26:31,520 Speaker 3: a lot of companies now that have people who are 458 00:26:31,560 --> 00:26:34,399 Speaker 3: telecommuting from like all over the country or even all 459 00:26:34,440 --> 00:26:38,919 Speaker 3: over the world, right like in major companies. So you know, 460 00:26:38,960 --> 00:26:41,320 Speaker 3: maybe you've got an employee that's in San Francisco and 461 00:26:41,359 --> 00:26:43,760 Speaker 3: one in Dallas and one in Atlanta, and you know 462 00:26:43,960 --> 00:26:48,840 Speaker 3: you're in New York, right. So what people were doing 463 00:26:49,000 --> 00:26:53,240 Speaker 3: was they were buying wine online and shipping it to 464 00:26:53,280 --> 00:26:57,200 Speaker 3: their respective employees, and then they'd have me like get 465 00:26:57,240 --> 00:27:01,159 Speaker 3: on teams or Zoom or whatever, and we do like 466 00:27:01,200 --> 00:27:04,639 Speaker 3: a PowerPoint presentation and everybody would have the wines and 467 00:27:04,680 --> 00:27:08,000 Speaker 3: we basically do remote tastings. And they were using that 468 00:27:08,080 --> 00:27:10,679 Speaker 3: as like a team building exercise, and I love that. 469 00:27:10,760 --> 00:27:12,800 Speaker 3: I thought that was so cool that they were like, 470 00:27:13,720 --> 00:27:16,320 Speaker 3: you know, and I think it just kind of makes 471 00:27:16,359 --> 00:27:20,720 Speaker 3: everything more accessible, and you know, it's I mean, wine 472 00:27:20,760 --> 00:27:23,359 Speaker 3: shouldn't be complicated, Wine should be fun. Wine should be 473 00:27:23,359 --> 00:27:26,679 Speaker 3: a normal part of just kind of eating and drinking 474 00:27:26,720 --> 00:27:27,400 Speaker 3: and hanging out. 475 00:27:27,560 --> 00:27:33,600 Speaker 2: Yeah, yeah, I love that is there. We've talked about 476 00:27:33,600 --> 00:27:36,280 Speaker 2: a few things already, but is there anything cool coming 477 00:27:36,359 --> 00:27:38,399 Speaker 2: up in the future that you can tell us about? 478 00:27:39,480 --> 00:27:43,320 Speaker 3: So I would say watch for our website. We did 479 00:27:43,359 --> 00:27:45,320 Speaker 3: talk about the Harlan events that are coming up. We 480 00:27:45,520 --> 00:27:49,960 Speaker 3: just finished an event with Chateau Lafitte that was really 481 00:27:49,960 --> 00:27:55,200 Speaker 3: super interesting. We do at least a couple of you know, 482 00:27:55,720 --> 00:27:59,680 Speaker 3: events a year's the wine department. And I don't think 483 00:27:59,720 --> 00:28:02,000 Speaker 3: there's anything I can really talk about yet. That's much 484 00:28:02,040 --> 00:28:05,480 Speaker 3: bad I'm sorry, right but much beyond Harlan right now. 485 00:28:05,520 --> 00:28:10,000 Speaker 3: But we're very active and so and I don't see 486 00:28:10,000 --> 00:28:12,560 Speaker 3: it ever slowing down or stopping. It's just going to 487 00:28:12,680 --> 00:28:15,959 Speaker 3: kind of become more. And the master classes too, So 488 00:28:17,080 --> 00:28:19,720 Speaker 3: you know, as we get into twenty twenty four, we'll 489 00:28:19,760 --> 00:28:22,560 Speaker 3: be having a couple of master classes. We'll be doing 490 00:28:22,680 --> 00:28:24,840 Speaker 3: for the you know, for the guests, and those are 491 00:28:24,880 --> 00:28:29,840 Speaker 3: always a blast. And yeah, there's always something happening that's awesome. 492 00:28:31,119 --> 00:28:34,280 Speaker 2: I've been hogging the microphone so much. Annie, Annie, is 493 00:28:34,280 --> 00:28:36,880 Speaker 2: there is there anything that you want to talk about? 494 00:28:37,600 --> 00:28:39,720 Speaker 1: I mean, there's so much. We don't want to take 495 00:28:39,720 --> 00:28:42,280 Speaker 1: all of your time. But I mean, immediately when you 496 00:28:42,320 --> 00:28:45,360 Speaker 1: walked in, your showed us you were one of our 497 00:28:45,400 --> 00:28:48,840 Speaker 1: people because you just opened with the story about wine 498 00:28:48,880 --> 00:28:51,520 Speaker 1: and it was this historical fact and we are such 499 00:28:51,600 --> 00:28:55,640 Speaker 1: big history nerds and science nerds. Is that something that 500 00:28:55,680 --> 00:28:59,360 Speaker 1: you do is as it become like this is your 501 00:28:59,440 --> 00:29:00,920 Speaker 1: job and you know that stuff or do you just 502 00:29:01,000 --> 00:29:02,720 Speaker 1: like seek it out and do you have like a 503 00:29:02,760 --> 00:29:05,600 Speaker 1: favorite wine story you can leave us with. 504 00:29:06,720 --> 00:29:09,080 Speaker 3: So I think one of the cool things about being 505 00:29:09,120 --> 00:29:14,920 Speaker 3: the wine guy is that there's so many different fields 506 00:29:14,920 --> 00:29:17,920 Speaker 3: of study and things that go into wine, right, So, 507 00:29:18,080 --> 00:29:21,720 Speaker 3: like you know there's geography and geology, and you know 508 00:29:21,800 --> 00:29:27,000 Speaker 3: the weather and and you know farming practices, and you 509 00:29:27,040 --> 00:29:30,160 Speaker 3: know all the science and in the winery itself, you 510 00:29:30,160 --> 00:29:33,240 Speaker 3: know about what's going on with the wine and how 511 00:29:33,280 --> 00:29:35,720 Speaker 3: to do things and everything that happens with the yeast 512 00:29:35,800 --> 00:29:39,280 Speaker 3: and whatnot. So it's never boring, you know. And then 513 00:29:39,720 --> 00:29:43,160 Speaker 3: wine is also it's a it's a living food product, 514 00:29:44,040 --> 00:29:48,400 Speaker 3: and so you know, you can never really know, right, 515 00:29:48,480 --> 00:29:51,320 Speaker 3: you learn something and you know a year later it's different. 516 00:29:51,600 --> 00:29:55,720 Speaker 3: Laws change, you know, the wines are different, I mean, 517 00:29:56,400 --> 00:30:03,600 Speaker 3: and I think as wine gets older, it becomes very individualistic, 518 00:30:05,000 --> 00:30:07,880 Speaker 3: like your kids, right, the further they kind of get away, like, 519 00:30:07,960 --> 00:30:09,719 Speaker 3: the more they become their own people. 520 00:30:10,000 --> 00:30:10,280 Speaker 2: Sure. 521 00:30:10,360 --> 00:30:13,000 Speaker 3: Yeah, And so there's a there's a there's an old 522 00:30:14,480 --> 00:30:17,000 Speaker 3: kind of saw in the wine industry that once you 523 00:30:17,040 --> 00:30:19,200 Speaker 3: get to about twenty years, there's no good or bad 524 00:30:19,280 --> 00:30:23,000 Speaker 3: vintages anymore. There's just good and bad bottles because they're 525 00:30:23,040 --> 00:30:25,840 Speaker 3: all so different, right, and how they mature, where they've been, 526 00:30:26,320 --> 00:30:31,680 Speaker 3: how they've been stored. So it's never boring. So a 527 00:30:31,720 --> 00:30:33,040 Speaker 3: good wine story. 528 00:30:33,640 --> 00:30:35,720 Speaker 2: Would you repeat what you said about So this is 529 00:30:35,760 --> 00:30:40,000 Speaker 2: a glass of perie? Did I just say that vaguely correctly? 530 00:30:40,360 --> 00:30:46,120 Speaker 3: Yeah? Right, So they're drinking perrisu at their Grandbreo. Yeah, 531 00:30:46,160 --> 00:30:50,920 Speaker 3: And so we really love this champagne here. And so 532 00:30:50,960 --> 00:30:54,479 Speaker 3: we were talking when I came in about the French 533 00:30:54,760 --> 00:30:59,160 Speaker 3: historically drank their champagne, you know, back in the day 534 00:31:00,200 --> 00:31:04,120 Speaker 3: sweeter and we don't drink sweet anymore. So how did 535 00:31:04,160 --> 00:31:07,960 Speaker 3: that happen? Right? And so Queen Victoria actually went to 536 00:31:08,040 --> 00:31:11,200 Speaker 3: this champagne house and said, hey, you know, love your champagne, 537 00:31:11,200 --> 00:31:15,040 Speaker 3: but could it be just a touch dryer? And they're like, okay, sure, 538 00:31:15,200 --> 00:31:17,440 Speaker 3: So they sent over some custom stuff for her that 539 00:31:17,640 --> 00:31:20,760 Speaker 3: was dryer, and so, you know, the emissari COEs back. 540 00:31:20,800 --> 00:31:23,200 Speaker 3: He's like, hey, it's really really good. She loves it, 541 00:31:23,240 --> 00:31:25,400 Speaker 3: but if it could just be a touch dryer, they're 542 00:31:25,440 --> 00:31:28,400 Speaker 3: like okay. So they do that a couple more times. 543 00:31:28,400 --> 00:31:31,440 Speaker 3: So now the French are kind of upset and you know, 544 00:31:31,560 --> 00:31:33,960 Speaker 3: I mean, you're you're kind of slamming on what they're 545 00:31:34,040 --> 00:31:37,040 Speaker 3: drinking and come on now, and so they send over 546 00:31:37,120 --> 00:31:40,640 Speaker 3: this bone dry champagne and they call it, you know, brut, 547 00:31:40,720 --> 00:31:44,400 Speaker 3: which is savage, right, So they're basically insulting the English 548 00:31:44,480 --> 00:31:46,720 Speaker 3: monarchy and saying, like, you don't know what you're drinking, 549 00:31:46,760 --> 00:31:51,080 Speaker 3: you're killing us. And so she sends back and she 550 00:31:51,120 --> 00:31:54,479 Speaker 3: says it's amazing, right, And so the irony of the 551 00:31:54,520 --> 00:31:57,440 Speaker 3: story is is that today, you know, root champagne is 552 00:31:57,960 --> 00:32:00,880 Speaker 3: the most consumed champagne in the world, and it's you know, 553 00:32:00,920 --> 00:32:04,120 Speaker 3: the style to drink and we almost we drink almost 554 00:32:04,120 --> 00:32:07,080 Speaker 3: no sweet champagne anymore. So even though the French were 555 00:32:07,160 --> 00:32:09,880 Speaker 3: upset at the time, they're probably really happy now because 556 00:32:09,920 --> 00:32:13,040 Speaker 3: they're right, they're running it to the bank. So but 557 00:32:13,360 --> 00:32:14,719 Speaker 3: you know, yeah, that's a fun story. 558 00:32:15,000 --> 00:32:21,760 Speaker 2: Yeah, yeah, I think certainly after the days of oh heck, 559 00:32:22,920 --> 00:32:25,040 Speaker 2: the stuff in the boxes and it's rose, but not 560 00:32:25,080 --> 00:32:30,000 Speaker 2: the kind of rose that we drink right now, the boxes. 561 00:32:30,240 --> 00:32:31,680 Speaker 3: Yeah, like white z infandel. 562 00:32:31,720 --> 00:32:32,760 Speaker 2: Yeah, white zen, thank you. 563 00:32:33,080 --> 00:32:37,440 Speaker 3: That's actually that's a cool story. Yeah. So initially white 564 00:32:37,520 --> 00:32:42,680 Speaker 3: zinfandel was because there was a stuck fermentation. So stuck 565 00:32:42,720 --> 00:32:46,920 Speaker 3: fermentation is where the yeast normally yeast eat sugar and 566 00:32:46,960 --> 00:32:50,000 Speaker 3: it gives us as a gift for eating it's sugar, right, 567 00:32:50,480 --> 00:32:51,400 Speaker 3: alcohol and co. 568 00:32:51,640 --> 00:32:55,640 Speaker 2: Two and flavor. We call this yeasto on the show. 569 00:32:55,840 --> 00:32:58,320 Speaker 3: Yeah, I'm with you. I didn't want to say that, 570 00:32:58,360 --> 00:33:03,200 Speaker 3: but right, So, when you get a stuck fermentation, the 571 00:33:03,280 --> 00:33:07,880 Speaker 3: yeast basically dies off before it finishes, pushing everything to 572 00:33:07,960 --> 00:33:12,479 Speaker 3: dry because it should consume, under normal circumstances, all of 573 00:33:12,480 --> 00:33:16,120 Speaker 3: the sugar. So he got a stuck fermentation. He had 574 00:33:16,160 --> 00:33:19,720 Speaker 3: about I think it's like, you know, four percent sugar left, 575 00:33:19,720 --> 00:33:22,720 Speaker 3: which is a fair amount, and what are you going 576 00:33:22,800 --> 00:33:24,959 Speaker 3: to do? So he bottled it and called it White's 577 00:33:24,960 --> 00:33:27,960 Speaker 3: infandel and kicked it out the door. And you know, 578 00:33:28,000 --> 00:33:30,280 Speaker 3: again there's another one where the rest was history, like 579 00:33:30,360 --> 00:33:32,239 Speaker 3: they built an empire on that. 580 00:33:32,440 --> 00:33:36,800 Speaker 2: So oh yeah, yeah, pretty cool. Yeah. I love the 581 00:33:36,840 --> 00:33:42,600 Speaker 2: ebbs and flows of distaste of just how people think 582 00:33:42,640 --> 00:33:45,000 Speaker 2: about drinking and what they're interested in drinking. 583 00:33:45,720 --> 00:33:48,400 Speaker 3: So I think it's really interesting in that there's very 584 00:33:48,480 --> 00:33:51,760 Speaker 3: few things that we as a species on the planet 585 00:33:51,920 --> 00:33:56,360 Speaker 3: all due, right, So we sleep, we're born, we die, right, 586 00:33:57,240 --> 00:33:59,600 Speaker 3: But there's so many different things we do with culture 587 00:33:59,640 --> 00:34:04,600 Speaker 3: and ideasity and religions whatever, but we all eat. And 588 00:34:04,840 --> 00:34:09,640 Speaker 3: so you know, I talk to people all the time 589 00:34:09,880 --> 00:34:12,279 Speaker 3: when when we're talking about wine and whatnot, I'm like, 590 00:34:12,360 --> 00:34:14,600 Speaker 3: you know, this is the common ground for all of us. 591 00:34:14,680 --> 00:34:18,279 Speaker 3: It's the universal language, and you know, and and it 592 00:34:18,440 --> 00:34:21,880 Speaker 3: takes us places, right Like so I think Marina actually 593 00:34:21,960 --> 00:34:24,719 Speaker 3: on your show was talking about this idea of in 594 00:34:25,160 --> 00:34:28,440 Speaker 3: you know, in aromas and whatnot, where she smells something 595 00:34:28,480 --> 00:34:30,880 Speaker 3: and it takes her to a place. And when I 596 00:34:31,040 --> 00:34:33,759 Speaker 3: was listening to that, I'm like, yes, yes, it's so true, right, 597 00:34:34,000 --> 00:34:37,920 Speaker 3: Like I say that too, and it's you know, I 598 00:34:37,960 --> 00:34:39,759 Speaker 3: mean you just you're walking down the street and you 599 00:34:39,880 --> 00:34:42,719 Speaker 3: smell a smell and you're like, I remember I was 600 00:34:42,840 --> 00:34:46,160 Speaker 3: doing this and you know, Santa Barbara or whatever, right, 601 00:34:46,280 --> 00:34:49,640 Speaker 3: and and so you know, I think that recall and 602 00:34:50,080 --> 00:34:53,920 Speaker 3: that association like really gives us comfort and and really 603 00:34:53,960 --> 00:34:57,560 Speaker 3: gives us joy. And so you know, I think it's 604 00:34:57,840 --> 00:35:00,400 Speaker 3: it's easy to underestimate food and drink and where it 605 00:35:00,520 --> 00:35:03,400 Speaker 3: takes us. But you know, and you think about COVID, right, 606 00:35:03,520 --> 00:35:06,120 Speaker 3: what was everybody really going bananas about? They couldn't get 607 00:35:06,120 --> 00:35:08,839 Speaker 3: to a bar and like talk to people and hang out. 608 00:35:08,960 --> 00:35:11,280 Speaker 3: That was what they were really upset about, right, Because 609 00:35:11,760 --> 00:35:14,040 Speaker 3: we're just social creatures and we want to be around 610 00:35:14,080 --> 00:35:14,440 Speaker 3: each other. 611 00:35:14,600 --> 00:35:17,719 Speaker 2: So yeah, yeah, and there there is something about those 612 00:35:17,840 --> 00:35:20,440 Speaker 2: those rituals that we build up. I feel like the 613 00:35:20,520 --> 00:35:24,080 Speaker 2: first time that I got to go to a restaurant 614 00:35:24,120 --> 00:35:27,080 Speaker 2: and get a to go order with that involved like 615 00:35:27,160 --> 00:35:31,000 Speaker 2: a to go gimlet, I was like, oh, civilization, I'm back. 616 00:35:31,239 --> 00:35:33,720 Speaker 2: I'm back. I'm eating a chicken wing that someone else cooked. 617 00:35:34,120 --> 00:35:35,440 Speaker 3: I'm alive and drinking. 618 00:35:37,680 --> 00:35:38,520 Speaker 2: I do exist. 619 00:35:41,280 --> 00:35:44,839 Speaker 1: Yeah, And I do love that throughout this conversation because 620 00:35:44,840 --> 00:35:48,920 Speaker 1: we've been talking about this in a lot of ways. 621 00:35:49,000 --> 00:35:51,279 Speaker 1: I feel like we've gotten removed from the fun of 622 00:35:51,680 --> 00:35:54,960 Speaker 1: food and the fun of drinking. And for me a 623 00:35:55,040 --> 00:35:57,400 Speaker 1: long time, I was really intimidated by wine, like not 624 00:35:57,560 --> 00:35:59,759 Speaker 1: just champagne, but wine. I would go into like a 625 00:36:00,120 --> 00:36:03,359 Speaker 1: at grocery store and be like, oh, no, I don't 626 00:36:03,400 --> 00:36:05,439 Speaker 1: know what to do. I've even read a whole book 627 00:36:05,440 --> 00:36:08,719 Speaker 1: about it, like what to do. But I love that 628 00:36:08,800 --> 00:36:11,400 Speaker 1: you keep talking about like the fun of it and 629 00:36:11,520 --> 00:36:14,960 Speaker 1: the joy of it and talking with guests and getting 630 00:36:15,040 --> 00:36:17,279 Speaker 1: to what they want, even if they might not have 631 00:36:17,440 --> 00:36:21,400 Speaker 1: the vocabulary. Because I'm also really bad at describing taste. 632 00:36:21,440 --> 00:36:23,480 Speaker 1: It's just funny for our show. I'm not good at it. 633 00:36:23,680 --> 00:36:27,280 Speaker 3: See I disagree. I don't think you are bad at discussing. 634 00:36:28,239 --> 00:36:28,960 Speaker 2: I thank you. 635 00:36:29,840 --> 00:36:32,920 Speaker 3: And I think people know exactly what they want, right, 636 00:36:33,120 --> 00:36:37,600 Speaker 3: So I mean, like any like any specialized you know, 637 00:36:37,760 --> 00:36:41,920 Speaker 3: career path, we have our own little language. But you know, 638 00:36:42,000 --> 00:36:44,160 Speaker 3: if you if you do this and you care like 639 00:36:44,360 --> 00:36:48,040 Speaker 3: you naturally translate things in your head for people, and 640 00:36:48,200 --> 00:36:51,319 Speaker 3: you know, right, and and like I talk to people 641 00:36:51,320 --> 00:36:52,719 Speaker 3: all the time who are like, oh, I don't know, 642 00:36:53,080 --> 00:36:55,120 Speaker 3: you know, and I guess you do Do you like 643 00:36:55,200 --> 00:36:56,120 Speaker 3: it or do you not like it? 644 00:36:56,360 --> 00:36:56,600 Speaker 2: Yeah? 645 00:36:56,760 --> 00:36:58,600 Speaker 3: If you don't like it, it's horrible, let's get rid 646 00:36:58,600 --> 00:36:58,719 Speaker 3: of it. 647 00:36:58,960 --> 00:36:59,200 Speaker 2: Yeah. 648 00:36:59,520 --> 00:37:02,280 Speaker 3: If you like it, then we're in the right spot, 649 00:37:02,520 --> 00:37:04,920 Speaker 3: you know. And you know what you like, right, and 650 00:37:06,120 --> 00:37:09,080 Speaker 3: you know it and it doesn't have to be crazy 651 00:37:09,200 --> 00:37:12,440 Speaker 3: expensive to be good, right. And I actually, just on 652 00:37:12,560 --> 00:37:16,360 Speaker 3: my own one time, as an experiment, I took fifteen 653 00:37:16,520 --> 00:37:20,080 Speaker 3: wines that were under five dollars and I had my 654 00:37:20,239 --> 00:37:22,600 Speaker 3: wife put them all in brown bags and mix them up, 655 00:37:23,000 --> 00:37:25,080 Speaker 3: and I blind tasted through all of them and I 656 00:37:25,200 --> 00:37:27,400 Speaker 3: ranked them. And there were two of them that actually 657 00:37:27,400 --> 00:37:29,880 Speaker 3: I would have put on a wine list in a restaurant. 658 00:37:29,920 --> 00:37:33,480 Speaker 3: They were that good. Oh wow. Right, And so you know, 659 00:37:33,600 --> 00:37:37,080 Speaker 3: I mean, it's there at every level. And you know, 660 00:37:37,160 --> 00:37:39,600 Speaker 3: the wines, frankly that are the most exciting are the 661 00:37:39,640 --> 00:37:43,719 Speaker 3: wines that are inexpensive because the winemaker has not a 662 00:37:43,760 --> 00:37:47,200 Speaker 3: lot to work with, right, Like, if you're charging somebody, 663 00:37:47,320 --> 00:37:49,360 Speaker 3: you know, a couple hundred dollars for a bottle of wine, 664 00:37:49,800 --> 00:37:52,040 Speaker 3: you have the luxury to use new French joke, and 665 00:37:52,480 --> 00:37:55,920 Speaker 3: plenty of time in the cellar and all this stuff, right, 666 00:37:56,040 --> 00:37:58,040 Speaker 3: But if you're trying to put something out there that 667 00:37:58,160 --> 00:38:00,600 Speaker 3: people are you going to buy for five six dollars 668 00:38:00,600 --> 00:38:03,719 Speaker 3: at the grocery store. You can't do all that, and 669 00:38:03,800 --> 00:38:06,280 Speaker 3: you've got to find a way to make it delicious anyway, 670 00:38:06,360 --> 00:38:09,480 Speaker 3: And so it's exciting when they hit it. Right. So, 671 00:38:09,719 --> 00:38:12,320 Speaker 3: but it's all out there, and you know, people should 672 00:38:12,360 --> 00:38:13,399 Speaker 3: just enjoy and have fun. 673 00:38:14,520 --> 00:38:14,960 Speaker 1: I love that. 674 00:38:15,840 --> 00:38:22,520 Speaker 2: Yeah, yes, yes, absolutely, I that's one of our well, 675 00:38:22,560 --> 00:38:24,960 Speaker 2: our our main motto is that nutrition is complicated and 676 00:38:25,000 --> 00:38:27,959 Speaker 2: that more research needs to be done. But I would 677 00:38:27,960 --> 00:38:29,719 Speaker 2: say that a vibe of the show that we try 678 00:38:29,760 --> 00:38:32,960 Speaker 2: to put out there is, yeah, that it's it's right. 679 00:38:33,239 --> 00:38:35,440 Speaker 2: It should be enjoyed. It shouldn't be intimidating. 680 00:38:35,600 --> 00:38:37,919 Speaker 3: Right. The corollary to that is you should be eating 681 00:38:38,000 --> 00:38:39,960 Speaker 3: and drinking and having a blast. And when they get 682 00:38:40,000 --> 00:38:42,000 Speaker 3: around to telling you what's good for you or bad, 683 00:38:42,080 --> 00:38:42,920 Speaker 3: you'll deal with it then. 684 00:38:43,200 --> 00:38:47,439 Speaker 2: Yeah, sure, sure, fine, we've got time for that later. 685 00:38:47,680 --> 00:38:50,560 Speaker 3: Yeah, let's we'll get to that later. And they lie 686 00:38:50,600 --> 00:38:53,920 Speaker 3: to you anyway, right, what sugar substitute have you found 687 00:38:53,960 --> 00:38:56,680 Speaker 3: that they haven't twenty years later said is like, you 688 00:38:56,760 --> 00:38:57,920 Speaker 3: know it gives you cancer? 689 00:38:58,200 --> 00:38:59,840 Speaker 2: Oh, big, sugar is a whole separation. 690 00:39:01,200 --> 00:39:03,040 Speaker 3: I don't know how long I was doing sacram before 691 00:39:03,120 --> 00:39:04,919 Speaker 3: somebody came around and said, oh, this is not good 692 00:39:05,000 --> 00:39:08,919 Speaker 3: for you. I'm all in now it's it's too late. 693 00:39:10,680 --> 00:39:12,480 Speaker 3: So you just have fun and enjoy it all the 694 00:39:12,480 --> 00:39:13,000 Speaker 3: way you can. 695 00:39:13,640 --> 00:39:17,520 Speaker 2: Absolutely, is there is there anything else that you would 696 00:39:17,600 --> 00:39:19,720 Speaker 2: like to speak to that we have not asked you about. 697 00:39:22,400 --> 00:39:27,359 Speaker 3: So I think I'm a big fan of just in general. 698 00:39:27,400 --> 00:39:29,240 Speaker 3: If I if I can talk to my beer drinking 699 00:39:30,360 --> 00:39:32,759 Speaker 3: friends out there in the world, don't drink it out 700 00:39:32,800 --> 00:39:35,359 Speaker 3: of the bottle, put it in a glass. Yeah yeah, 701 00:39:35,719 --> 00:39:40,480 Speaker 3: And you know, it's how you present it and how 702 00:39:40,560 --> 00:39:43,759 Speaker 3: you enjoy it really does make a difference, right and 703 00:39:44,400 --> 00:39:46,600 Speaker 3: and so you know, get that beer out there in 704 00:39:46,680 --> 00:39:48,759 Speaker 3: a glass and get a nice head on it, and 705 00:39:49,520 --> 00:39:51,640 Speaker 3: you know, blow off some of that CEO two and 706 00:39:52,040 --> 00:39:54,720 Speaker 3: get the aroma up and like, it's a totally different 707 00:39:54,800 --> 00:39:58,400 Speaker 3: experience if you do that. So just across the streams 708 00:39:58,440 --> 00:39:59,840 Speaker 3: for the beer public, I'm going to put that. 709 00:40:00,480 --> 00:40:04,319 Speaker 2: Yeah, yeah, I like it absolutely, Yeah. 710 00:40:04,680 --> 00:40:04,879 Speaker 3: Yeah. 711 00:40:05,719 --> 00:40:08,600 Speaker 2: Well excellent, Thank you so much for being here. 712 00:40:09,000 --> 00:40:11,239 Speaker 3: Thank you for coming to visit. So it's great to 713 00:40:11,320 --> 00:40:11,759 Speaker 3: have you here. 714 00:40:12,360 --> 00:40:14,080 Speaker 2: Excellent, You're welcome in Atlanta any time. 715 00:40:14,640 --> 00:40:16,239 Speaker 3: I appreciate that I'm going to have to take you 716 00:40:16,360 --> 00:40:16,960 Speaker 3: up at something. 717 00:40:17,280 --> 00:40:17,920 Speaker 2: Yeah, do it. 718 00:40:22,680 --> 00:40:25,440 Speaker 1: And that brings us to the end of this interview. 719 00:40:25,520 --> 00:40:29,040 Speaker 1: We do have another coming about pastries. Yeah, and our 720 00:40:29,080 --> 00:40:33,239 Speaker 1: social media have seen some teasers. But I just have 721 00:40:33,360 --> 00:40:36,279 Speaker 1: to say, with all of these interviews we've done, with 722 00:40:36,440 --> 00:40:44,080 Speaker 1: this one, I love that afterwards everyone hung out for 723 00:40:44,120 --> 00:40:46,600 Speaker 1: a little bit. Yeah, and like kept talking and we 724 00:40:47,000 --> 00:40:50,680 Speaker 1: kept going on about like our experiences and our thoughts 725 00:40:50,920 --> 00:40:53,800 Speaker 1: and in this case about wine and the beer. Also 726 00:40:54,520 --> 00:40:55,839 Speaker 1: Jeff has a lot of thoughts about beer. 727 00:40:55,960 --> 00:40:57,680 Speaker 2: Yeah. It turns out that he micro bruis at home, 728 00:40:57,840 --> 00:41:00,319 Speaker 2: so yeah, yeah, super cool. Yeah. 729 00:41:00,400 --> 00:41:02,480 Speaker 1: So it was just really nice when you get to 730 00:41:03,760 --> 00:41:07,040 Speaker 1: see the passion someone has and then talk about that 731 00:41:07,400 --> 00:41:10,799 Speaker 1: and have it feel like hopefully it was a. 732 00:41:10,800 --> 00:41:15,719 Speaker 2: Good interview for them as well. Yeah yeah. Oh and 733 00:41:15,800 --> 00:41:18,640 Speaker 2: what just just what what kind and generous people all 734 00:41:18,800 --> 00:41:22,200 Speaker 2: so so so lucky to get to meet fellow food 735 00:41:22,280 --> 00:41:24,439 Speaker 2: nerds and nerd out about stuff for a while. 736 00:41:25,360 --> 00:41:30,000 Speaker 1: Yes, absolutely absolutely well as always listeners, if you have 737 00:41:30,160 --> 00:41:34,120 Speaker 1: any thoughts about this interview about where we should go 738 00:41:34,280 --> 00:41:35,480 Speaker 1: if we go back to Vegas. 739 00:41:35,560 --> 00:41:37,319 Speaker 2: We did go to old Vegas this time. 740 00:41:37,440 --> 00:41:37,839 Speaker 3: We did. 741 00:41:38,160 --> 00:41:42,400 Speaker 1: We did, did we had a good old time some 742 00:41:42,600 --> 00:41:44,280 Speaker 1: Halloween themed music. 743 00:41:44,719 --> 00:41:49,360 Speaker 2: Yeah band, I guess. Yeah, there was a live band 744 00:41:49,480 --> 00:41:51,640 Speaker 2: that was doing a whole Halloween stick and so like 745 00:41:51,719 --> 00:41:54,359 Speaker 2: Beetlejuice was on guitar and he was really shredding y'all 746 00:41:54,480 --> 00:41:58,520 Speaker 2: like it was. It was great. Freddy Krueger, Yeah, Jack 747 00:41:58,560 --> 00:42:02,439 Speaker 2: Skellington was Yeah. But yeah, I'm sure there's a lot 748 00:42:02,560 --> 00:42:03,160 Speaker 2: to see. 749 00:42:06,080 --> 00:42:07,919 Speaker 1: Or we always just love hearing from you in general 750 00:42:07,960 --> 00:42:11,440 Speaker 1: about places we should go, that we get to fantasize 751 00:42:11,440 --> 00:42:13,960 Speaker 1: about going to and hopefully one day make those fantasies 752 00:42:14,040 --> 00:42:17,600 Speaker 1: come true. Oh yeah, yes, So you can email all 753 00:42:17,600 --> 00:42:21,239 Speaker 1: of those thoughts suggestions to us at hello at savorpod 754 00:42:21,280 --> 00:42:21,640 Speaker 1: dot com. 755 00:42:21,920 --> 00:42:25,040 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 756 00:42:25,080 --> 00:42:27,600 Speaker 2: and Instagram at saver pod, and we do hope to 757 00:42:27,640 --> 00:42:30,520 Speaker 2: hear from you. Save is a production of iHeartRadio. For 758 00:42:30,680 --> 00:42:32,759 Speaker 2: more podcasts from my Heart Radio, you can visit the 759 00:42:32,800 --> 00:42:36,160 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 760 00:42:36,200 --> 00:42:39,479 Speaker 2: favorite shows. Thanks as always to our super producers Dylan 761 00:42:39,520 --> 00:42:42,160 Speaker 2: Fagan and Andrew Howard, with special thanks today to all 762 00:42:42,200 --> 00:42:45,080 Speaker 2: of the lovely humans at Blue Wars Studios. Thanks to 763 00:42:45,080 --> 00:42:46,799 Speaker 2: you for listening, and we hope that lots more good 764 00:42:46,840 --> 00:42:47,839 Speaker 2: things are coming your way.