WEBVTT - Star Wine Winners Take Center Stage 0:00:01.320 --> 0:00:09.040 The bottle of bottle of red. All right, everybody. Well, 0:00:09.119 --> 0:00:12.280 we thought, first of all, thank you Billy Joel for 0:00:12.360 --> 0:00:15.320 that song. We love it. Um, we thought after this week, 0:00:16.640 --> 0:00:19.280 it's been a little crazy. It's been. We've had about 0:00:19.280 --> 0:00:21.440 a twenty four hour news cycle dominated by j Powell 0:00:21.480 --> 0:00:24.720 upon Capitol Hill. We've had investors freaking out a little 0:00:24.760 --> 0:00:28.640 bit about rates soaring, and then they backtracked a little bit. 0:00:28.680 --> 0:00:31.680 And then of course you had Silvergate Capital, Silicon Valley Bank. 0:00:32.800 --> 0:00:35.479 We're worried about bank contage, and so a lot going on, um, 0:00:35.760 --> 0:00:38.680 and of course the labor markets. Right, it's just a lot, NonStop. 0:00:38.960 --> 0:00:41.640 So we thought we would wrap up with wine. Our 0:00:41.680 --> 0:00:44.519 thanks to our producer Paul Brennan for that. With us 0:00:44.640 --> 0:00:47.280 is christ bank Son. He is founder and publisher of 0:00:47.320 --> 0:00:49.560 Star Wine List. He joins Jess and myself here in 0:00:49.600 --> 0:00:54.320 a Bloomberg Interactive Broker studio. Welcome, Welcome, Happy Friday. UM, 0:00:54.400 --> 0:00:57.080 nice to have you here. So tell us Star Wine List. 0:00:57.200 --> 0:00:59.640 Not familiar with it, so tell us about it. Sure, 0:00:59.720 --> 0:01:02.320 it's a guide to great wine bars and wine restaurants. 0:01:02.320 --> 0:01:04.800 So it's a it's a bit like a restaurant guy, 0:01:04.840 --> 0:01:08.320 but focused on wine and it's gonna happen. It's a website. 0:01:08.600 --> 0:01:12.160 And my background is in media and wine and start 0:01:12.160 --> 0:01:15.479 a few companies in communications and wine. And I thought 0:01:15.480 --> 0:01:19.240 there's something missing for wine lovers, both pro pros and amateurs. 0:01:19.319 --> 0:01:21.520 That you know, there's so many restaurant guys in the 0:01:21.520 --> 0:01:25.200 world Michelean, etc. But often when you're a wine lover, 0:01:25.720 --> 0:01:27.240 you go to city and you start asking your friends 0:01:27.240 --> 0:01:29.520 where should I go, Like I'm going to Berlin with 0:01:29.640 --> 0:01:33.280 your favorite places, and you trade the lists of these places, right, 0:01:33.520 --> 0:01:35.720 and so we thought there's a space there we need 0:01:35.720 --> 0:01:38.839 to start working on. So that's the original. I said 0:01:38.840 --> 0:01:40.679 it just before, you know, when you were coming in, 0:01:40.720 --> 0:01:42.399 and I said, when I was in college a few 0:01:42.480 --> 0:01:45.320 years ago, I remember this great wine bar down in 0:01:45.360 --> 0:01:47.000 the village. And then I'm like, are there even wine 0:01:47.040 --> 0:01:49.600 bars around anymore? Because it's such a great way to 0:01:49.840 --> 0:01:53.400 sample wines. Yeah, absolutely there are. I mean you have 0:01:53.480 --> 0:01:55.960 great ones in New York where you celebrate it at 0:01:56.040 --> 0:02:00.880 a company on Central Street this week, and great wine 0:02:00.920 --> 0:02:03.760 bars in New York for sure. Something I was curious 0:02:03.800 --> 0:02:06.240 about because you were just named the winners of the 0:02:06.280 --> 0:02:09.000 twenty twenty three Star Wine List of the Year New 0:02:09.080 --> 0:02:14.399 York who else was on it, So we are organizing 0:02:14.440 --> 0:02:17.560 those awards, so we're handing out to that and actually 0:02:17.560 --> 0:02:20.480 the awards started so we're started in the Nordics six 0:02:20.560 --> 0:02:23.919 years ago and then we're growing country to country with 0:02:24.040 --> 0:02:27.079 professionals years and wine writers sharing their addresses. And we 0:02:27.160 --> 0:02:30.080 started the awards to really highlight the best winalists and 0:02:30.200 --> 0:02:32.560 the teams behind them, and we've done that in a 0:02:32.639 --> 0:02:36.040 number of countries around the world. And we were invited 0:02:36.080 --> 0:02:38.720 to join Vnexpo America this week and bring it there. 0:02:38.720 --> 0:02:41.120 And we've been talking to Psalms for years. They wanted 0:02:41.160 --> 0:02:43.639 to have it in the city, said it would be 0:02:43.680 --> 0:02:45.960 like a good addition to the wine scene, and we said, yeah, Charlotte, 0:02:46.000 --> 0:02:47.639 we'll did one day, and now it was the time. 0:02:47.680 --> 0:02:50.120 So on Wednesday we did it and we had a 0:02:50.160 --> 0:02:52.040 lot of great finalists, a lot of the best some 0:02:52.280 --> 0:02:55.800 years in the country joining heading out awards and it 0:02:55.880 --> 0:02:58.600 was just a great party. So Christian, I've been lucky 0:02:58.680 --> 0:03:00.640 enough to talk to some some ye and it's just 0:03:00.720 --> 0:03:04.320 really wonderful to pick their brain and their education and experience. 0:03:04.560 --> 0:03:07.240 How do you guys figure out who are the winners? 0:03:07.320 --> 0:03:09.880 Especially in a place like a great city, whether it's Berlin, 0:03:09.880 --> 0:03:11.359 whether it's New York, where there are just kind of 0:03:11.360 --> 0:03:13.120 the cream of the crops. First of all, we have 0:03:13.440 --> 0:03:16.400 different categories, so best by the Glass list and I 0:03:16.480 --> 0:03:19.160 love that ideas short lists, et cetera. So a couple 0:03:19.200 --> 0:03:23.240 of different categories and the judges actually previously we had 0:03:23.320 --> 0:03:26.680 more defined criteria with you know, with depths and stuff 0:03:26.720 --> 0:03:29.360 like that, but to this year we changed that because 0:03:29.360 --> 0:03:30.639 we have a lot of the best so many years 0:03:30.639 --> 0:03:33.240 in the world. In the jury ranch par yeah, past 0:03:33.360 --> 0:03:36.720 into earlier and plast elevens and etcetera, were like, no, 0:03:36.960 --> 0:03:39.200 let's drink that and just say, okay, vote for the 0:03:39.240 --> 0:03:41.960 list that you find most exciting because they are the best. 0:03:41.960 --> 0:03:44.920 So and then they bounced that around the jury and said, well, 0:03:44.960 --> 0:03:46.920 this is really one of those stands out and for 0:03:46.920 --> 0:03:50.080 different reasons. This could be going down the rabbit hole 0:03:50.120 --> 0:03:54.440 of really peculiar choices or being really wide on a 0:03:54.480 --> 0:03:57.960 lot of fine wines, so it's on the winner list. 0:03:58.040 --> 0:04:00.480 This time we had eleven Madison Park the best buy 0:04:00.480 --> 0:04:04.160 the golf list, yeah, and then a place like Pinch 0:04:04.280 --> 0:04:07.120 Chinese for the best medium scized list. So you know, 0:04:07.160 --> 0:04:10.200 it's all the range and diversity that you see in 0:04:10.200 --> 0:04:12.800 one list in restaurants today, it's really cool. How exactly 0:04:12.800 --> 0:04:16.360 do you go about trying to categorize in the process 0:04:16.440 --> 0:04:19.039 of choosing, kind of walk us through that so to 0:04:19.200 --> 0:04:21.040 make sure, like, if you're going to be the winner, 0:04:21.560 --> 0:04:23.880 what stages do you go through to choose that this 0:04:23.920 --> 0:04:27.719 one would be the best? Yeah, So we invite everybody 0:04:27.760 --> 0:04:31.320 to submit, and you know, and they sent into the deadline. 0:04:31.320 --> 0:04:33.080 A couple didn't make it to deadlines, so we'll be 0:04:33.120 --> 0:04:36.560 next year, sorry guys. And then the jury we divided 0:04:36.600 --> 0:04:38.760 into the different categories. If you have a large list 0:04:38.800 --> 0:04:41.040 for the Grand Prix, so more than six hundred references 0:04:41.040 --> 0:04:44.160 the bigger ones and buy the glass. And we also 0:04:44.200 --> 0:04:48.479 have a sustainability price, so that's also that's interesting judge 0:04:48.480 --> 0:04:53.080 different categories. Yeah, so that category is judging both the 0:04:53.240 --> 0:04:55.599 list and the wines on them that they are made 0:04:55.640 --> 0:04:58.200 in a sustainable way, but also how the restaurant works, 0:04:58.200 --> 0:05:01.839 thest sory involved. And then the jury then scores these 0:05:01.880 --> 0:05:03.880 and then comes together for a jury discussion and say, 0:05:03.920 --> 0:05:06.680 you know, okay, well bounce it around and come to 0:05:06.800 --> 0:05:10.599 a conclusion which were the ones that won the gold 0:05:10.640 --> 0:05:13.440 starts that we call the prizes here. No, it's interesting, 0:05:13.520 --> 0:05:15.240 and I do feel like, you know, when we have 0:05:15.240 --> 0:05:18.360 conversations about the wine industry or just different vineyards. I mean, 0:05:18.640 --> 0:05:20.760 it can be very overwhelming. And I think people if 0:05:20.760 --> 0:05:23.560 you're not familiar, you know, you walk into a wine 0:05:23.600 --> 0:05:25.400 store or you're looking at a wine list and it's 0:05:25.440 --> 0:05:29.200 just a lot. What do you think about when you 0:05:29.480 --> 0:05:32.240 got somebody, maybe it's a friend or a relative, and 0:05:32.240 --> 0:05:35.640 they're like, so Christal helped me, how do I begin? 0:05:35.720 --> 0:05:38.560 I always say just begin and just try something. Yeah, 0:05:38.600 --> 0:05:41.560 that's a great way to do. I mean shops, that's 0:05:41.560 --> 0:05:44.039 one thing. But I think one cool thing with wine 0:05:44.040 --> 0:05:46.960 bars and restaurants is not there you have pros psalms, 0:05:47.080 --> 0:05:48.680 especially wine barts, where you can taste a lot of 0:05:48.680 --> 0:05:53.000 stuff and get you know, knowledge and pick their brains 0:05:53.160 --> 0:05:56.320 and find what you like. I think that's very important 0:05:56.360 --> 0:05:59.320 what you mean, because there's always been a lot about 0:05:59.360 --> 0:06:02.839 scores and wines. These are the best prestige browns, et cetera. 0:06:02.960 --> 0:06:05.680 But if it's not to your taste, it doesn't matter. 0:06:05.760 --> 0:06:08.599 Why do you find it what you like yourself and 0:06:08.720 --> 0:06:11.720 go from there. I always find it hard to have 0:06:11.760 --> 0:06:14.240 any sort of like the cabernets or pino noirs are 0:06:14.240 --> 0:06:16.280 always a bit too tart for me. I always a 0:06:16.360 --> 0:06:18.360 lean a little bit more towards like say the reasonings. 0:06:18.360 --> 0:06:21.280 I was talking with Carol about this earlier. But I mean, 0:06:21.279 --> 0:06:22.920 what a kind of advice do you have for people 0:06:22.960 --> 0:06:25.720 who are trying to learn more about that and trying 0:06:25.760 --> 0:06:28.000 to even if you're trying to pair it with particularly 0:06:28.000 --> 0:06:30.200 whether you're with a steak or maybe you're eating it 0:06:30.240 --> 0:06:33.479 with fish. I was trying to convince just to come 0:06:33.480 --> 0:06:35.359 over to the red side because I was telling her 0:06:35.360 --> 0:06:42.200 about some great cabernets with a good piece of beef. Side. Well, 0:06:42.240 --> 0:06:46.040 do you have a preference? Uh No, I just love 0:06:46.080 --> 0:06:49.719 too many wines. Well you have a lot of long broadcast. 0:06:49.760 --> 0:06:51.240 If we're going to go through all that stuff, it's 0:06:51.480 --> 0:06:54.640 just too much snow. But I think same thing there, 0:06:54.839 --> 0:06:57.800 you know, followed, if you find some people out you 0:06:57.839 --> 0:07:00.800 read and like, you know, stuff to be friends or 0:07:01.000 --> 0:07:03.600 somebody or a wine writer or you know, a magazine, 0:07:03.839 --> 0:07:07.400 start trying trying your own way. It's funny that's how 0:07:07.440 --> 0:07:09.279 I do, like through friends and family. But it's funny 0:07:09.320 --> 0:07:11.040 that you know, wine bars I think are just really 0:07:11.120 --> 0:07:13.720 wonderful and we're gonna you actually bought when you walked 0:07:13.760 --> 0:07:15.440 in and you brought this bottle and I'm like, oh 0:07:15.480 --> 0:07:17.800 my god, this is so good and we're gonna open 0:07:17.840 --> 0:07:20.360 it up and drink it in just a moment. But 0:07:21.080 --> 0:07:24.200 like San Francisco's airport, they've got some great little, you know, 0:07:24.400 --> 0:07:26.760 places while you're waiting to get your flight and you 0:07:26.760 --> 0:07:28.240 can just try a glass. And I can't tell you 0:07:28.240 --> 0:07:29.760 how many times I've just kind of taken a picture 0:07:29.760 --> 0:07:32.480 of a label and it's just a fun way to 0:07:32.480 --> 0:07:36.200 try something out. Yeah. Yeah, we're talking about trends before, 0:07:36.240 --> 0:07:39.040 and I think it's just become so many places an 0:07:39.200 --> 0:07:45.320 unexpected places sometimes at a airport or in suburbs. You know, 0:07:45.400 --> 0:07:47.880 it doesn't have to be massive lists and all that stuff. 0:07:48.200 --> 0:07:50.440 A lot of places kind of have really interesting things 0:07:50.440 --> 0:07:52.160 and we try to find that as well on the guide. 0:07:52.400 --> 0:07:54.400 So tell us about the wine that you brought in. 0:07:54.600 --> 0:07:56.800 I'm gonna maybe start pouring it and then we're gonna 0:07:56.840 --> 0:07:58.680 come back and talk some more. But tell us about 0:07:58.880 --> 0:08:01.200 first of all, the able and I'll send it out 0:08:01.200 --> 0:08:04.120 on Twitter as well. Um, it's a mailback which is 0:08:04.160 --> 0:08:07.600 just incredible from Argentina exactly, so that was one of 0:08:07.600 --> 0:08:10.240 the wines we brought a tasting with the Psalms this 0:08:10.320 --> 0:08:12.240 week and a lot of them really loved it and 0:08:12.440 --> 0:08:14.440 me too, so we totally really cool. And there were 0:08:14.440 --> 0:08:17.400 actually people who didn't love it. No, I've never met 0:08:17.400 --> 0:08:19.760 anyone who didn't like this. As you mentioned the labels, 0:08:20.080 --> 0:08:25.320 so it's Katina Argentina, so it's old vineyards in Mendoza 0:08:25.800 --> 0:08:28.840 at high altitude, and I think it's it's bringing to 0:08:28.880 --> 0:08:30.400 the others you see on the label as well, the 0:08:30.440 --> 0:08:34.760 history of the grape that comes from France, ancient from 0:08:34.800 --> 0:08:37.560 southwest of France and then came, you know, with immigrants 0:08:37.920 --> 0:08:41.440 to Argentina and become the flagship grape there and it's 0:08:41.480 --> 0:08:45.760 come full circle and this is um Yeah. I think 0:08:45.760 --> 0:08:47.559 it's a special wine, so it'll be interested it's here. 0:08:47.880 --> 0:08:49.880 You said, that's great. I was just chatting with Carol 0:08:49.880 --> 0:08:52.000 about how usually when it comes to the reds, I 0:08:52.080 --> 0:08:54.880 like to have the mail back. So that's exciting that 0:08:55.040 --> 0:08:56.920 you that's the one that you ended up choosing. It 0:08:57.320 --> 0:09:00.560 was meant to be. Well, we're going to continue conversation. 0:09:00.640 --> 0:09:03.120 We are gonna sample this um or I'm going to 0:09:03.160 --> 0:09:06.200 get to sample it again. Just having had it, which 0:09:06.200 --> 0:09:08.080 I'm just delighted about. But when we come back, Christer, 0:09:08.200 --> 0:09:10.720 I want to talk about some of what we're seeing. 0:09:10.760 --> 0:09:12.680 You talk about sustainability, and I feel like more and 0:09:12.720 --> 0:09:15.120 more brands and more vineyards are are concerned about this, 0:09:15.280 --> 0:09:18.640 even more spirits in general. They're thinking about the climate 0:09:19.280 --> 0:09:21.599 and just get into some of the interesting things. I 0:09:21.640 --> 0:09:24.560 also love that there's just newer vineyards I feel like 0:09:24.600 --> 0:09:27.320 popping up that are just giving us so many more choices. 0:09:27.320 --> 0:09:29.640 So we're going to continue with Krister banks And he 0:09:29.760 --> 0:09:32.679 is founder and publisher of Star Wine List. I love 0:09:32.720 --> 0:09:35.319 a list. I'm a list kind of person, and we're 0:09:35.320 --> 0:09:37.280 gonna talk a little bit more about what he's seeing 0:09:37.320 --> 0:09:40.800 in the industry. Let's get back to our guest. Banks 0:09:40.800 --> 0:09:42.800 And is with us, founder and publisher of Star Winds, 0:09:43.200 --> 0:09:46.760 a Star Wine List in studio with us, and I 0:09:46.800 --> 0:09:48.120 want to talk a little bit more about kind of 0:09:48.160 --> 0:09:50.360 industry trends if I will, But in the meantime, I 0:09:50.440 --> 0:09:54.800 am going to open up. It's already been quirked. Right 0:09:56.800 --> 0:09:59.559 there we go. We're gonna pour some wine, so remind 0:09:59.600 --> 0:10:01.280 us you you said what we're going to be drinking. 0:10:01.559 --> 0:10:04.600 So it's like getting us about malbec at Quentino. So 0:10:04.760 --> 0:10:10.319 it's really great. Maldbeck from Argentina, from a great producer 0:10:10.320 --> 0:10:14.280 and mendelsoh, thank you. So talk to us a little 0:10:14.280 --> 0:10:17.199 bit about some of the trends that are going on 0:10:17.360 --> 0:10:20.520 in the wine industry that you find our most industry 0:10:20.520 --> 0:10:22.959 and I'm going to be interesting. Um, we talked a 0:10:22.960 --> 0:10:24.960 little bit about sustainability. Jess, I'm going to pass this 0:10:25.000 --> 0:10:26.800 to you. Get a little bit of an assist here, 0:10:26.920 --> 0:10:31.120 that's okay, Um, sustainability is that more and more important 0:10:31.120 --> 0:10:34.280 to most vineyards at this point? Yeah, definitely. I mean 0:10:34.360 --> 0:10:38.240 it's it's society as a whole, but beverages as a 0:10:38.280 --> 0:10:40.440 whole and wine as well. And our focus of course 0:10:40.559 --> 0:10:42.360 is wine in restaurants. We're a you know, a guy 0:10:42.400 --> 0:10:45.160 to wine bars and wine restaurants. So it's one in 0:10:45.200 --> 0:10:49.359 the on trade. And I think, you know, do consumers 0:10:49.400 --> 0:10:52.479 care because I think about right, just with products increasingly 0:10:52.520 --> 0:10:54.840 talk about that, people are looking at how things are 0:10:54.880 --> 0:10:58.760 manufacturing manufactured, how things you know, are impacting the environment. 0:10:59.080 --> 0:11:01.840 Do consumers think about that? Yeah? I think it's you know, 0:11:01.880 --> 0:11:04.720 maybe it's a bit of a generational thing, but you know, 0:11:04.960 --> 0:11:07.280 all of society is doing it, and the one industry 0:11:07.559 --> 0:11:10.760 there's you know, real impact on everything from packaging and 0:11:10.800 --> 0:11:15.320 transports and how the vineyards are treated and everything. So 0:11:15.440 --> 0:11:18.280 I think all chains of that are really looked at 0:11:18.400 --> 0:11:20.480 a lot throughout the one industry and it's changed a 0:11:20.480 --> 0:11:24.720 lot in the last just a few years before because 0:11:24.720 --> 0:11:28.120 they're seeing it firsthand. Yeah, I mean, you live off 0:11:28.160 --> 0:11:30.200 the earth. It's it's farming, right, you need to be 0:11:31.400 --> 0:11:34.559 you know, treat the earth with care. And the consumers 0:11:34.559 --> 0:11:38.120 are definitely asking for it. And some years especially it's 0:11:38.120 --> 0:11:39.800 a young and pretty young for profession. You know, you 0:11:39.840 --> 0:11:42.439 have a new generations coming up and for them it's 0:11:42.440 --> 0:11:43.960 a given. I mean other ones you don't want to 0:11:43.960 --> 0:11:46.920 work with it, right, So yeah, it's a younger generation 0:11:47.120 --> 0:11:51.000 interested in being some oys. Um, I mean it was 0:11:51.440 --> 0:11:58.400 we have the pandemics just before please please schools. But 0:11:58.480 --> 0:12:01.040 are they interested in? I wonder? Right, Like that's an 0:12:01.080 --> 0:12:06.360 interesting It's tough during the pandemic. I mean, first you know, 0:12:06.360 --> 0:12:09.520 a restaurant shutting down or you're being furloughed. A lot 0:12:09.559 --> 0:12:13.480 of people switched career started studying, and the restaurants are 0:12:13.760 --> 0:12:16.280 struggling through the pandemic and then coming back and suddenly 0:12:16.360 --> 0:12:18.760 guests coming back wanted to go out, but a lot 0:12:18.760 --> 0:12:20.600 of people had left the industry, so you know, it's 0:12:20.640 --> 0:12:23.160 a huge staffing shortage and that's just being picked up 0:12:23.160 --> 0:12:27.000 a little bit now and it's been a huge challenge 0:12:27.000 --> 0:12:29.640 for them. But we've seen now, at least in Europe, 0:12:29.760 --> 0:12:32.319 vising a little bit. People are you know, it's it's 0:12:32.320 --> 0:12:36.320 always been an entry level career for people to start out. Yeah, 0:12:36.400 --> 0:12:41.040 and yeah, thankfully it's or joining there. Can I just 0:12:41.040 --> 0:12:45.760 say this is magical, it's delicious. Did you like it? Yes, 0:12:45.880 --> 0:12:49.400 I loved it. It's great. Good bring you over to 0:12:49.440 --> 0:12:54.040 the red wine side exactly. I was like, I've always 0:12:54.040 --> 0:12:56.320 been curious about the process to become a small ya. 0:12:56.720 --> 0:12:58.720 I mean, can you walk us through that. What are 0:12:58.760 --> 0:13:02.640 the steps that take? What does the course like work 0:13:02.840 --> 0:13:05.000 to study for this? If you want to be one? 0:13:05.120 --> 0:13:06.920 How do you think? Yeah, that's a good question. We're 0:13:06.920 --> 0:13:08.920 talking about earlier. I mean it's different. I'm based in 0:13:08.960 --> 0:13:11.680 Europe and of course in different countries, so you have 0:13:11.800 --> 0:13:14.920 some of your schools or you're studying restaurant schools where 0:13:14.920 --> 0:13:18.840 it's very you know, formalized in France, et cetera. Another 0:13:18.840 --> 0:13:21.160 country it's not so much in England. It's more you 0:13:21.240 --> 0:13:23.600 start from the floor and you work with your way up, 0:13:23.679 --> 0:13:27.800 or you're an immigrant from France or somewhere you asked. 0:13:27.840 --> 0:13:32.080 You have more training programs as well, and I think 0:13:32.400 --> 0:13:34.480 a lot of them. You start working in a restaurant 0:13:34.520 --> 0:13:37.600 maybe or even as a chef, and you get the bug. 0:13:37.720 --> 0:13:41.080 You're like, you take something maybe like this, and you 0:13:41.200 --> 0:13:43.439 hear from people who are passionate, you think, wow, this 0:13:43.520 --> 0:13:45.640 is really something, and then you get rolled into that's 0:13:45.640 --> 0:13:48.360 a little big step of it as well. But is 0:13:48.400 --> 0:13:51.600 it easy, like can is it fair to say anybody 0:13:51.600 --> 0:13:53.600 could be one? Or is it there are certain people 0:13:53.600 --> 0:13:57.360 that there's just a knack. I think, you know, I 0:13:57.360 --> 0:14:00.840 think it's like a lot of other careers that's you know, 0:14:00.920 --> 0:14:04.319 I think most people can't if you're interested. But there 0:14:04.320 --> 0:14:06.880 are certainly people we know who are just you know, 0:14:07.120 --> 0:14:12.120 have a gift. But it's also about hospitality and theory 0:14:12.160 --> 0:14:14.360 and being you know, being taking out of your guests 0:14:14.360 --> 0:14:20.720 and I'm loving wine as well. Christ one of the 0:14:20.760 --> 0:14:22.600 things that was interesting too, and I think about during 0:14:22.640 --> 0:14:25.320 the pandemic. Don't ever want to go through that again. 0:14:25.360 --> 0:14:28.040 But nonetheless, you know, we did you know. Funnily enough, 0:14:28.040 --> 0:14:29.760 we talked about everybody who was drinking a lot and 0:14:29.760 --> 0:14:33.240 then also if they were home and they could um. 0:14:33.440 --> 0:14:37.440 But also kind of the increased digitization of access to wine. 0:14:37.480 --> 0:14:39.760 I know, we ordered stuff in and a lot of 0:14:39.800 --> 0:14:42.360 people did. Um. What are some of the things that 0:14:42.400 --> 0:14:46.280 have stayed with us post pandemic. Well, I think the 0:14:46.440 --> 0:14:50.000 usage of you know, online ordering and delivery and depending 0:14:50.040 --> 0:14:54.200 on you know, the legal markets, legality of the markets 0:14:54.240 --> 0:14:57.360 smaller as a result because of that. Yeah, but alcohol 0:14:57.480 --> 0:14:59.960 is of course heavily regulated, right, so it's depending on 0:15:00.000 --> 0:15:02.560 where you are in countries and states you need to 0:15:03.040 --> 0:15:05.920 follow the rules from that. But and in some places, 0:15:05.960 --> 0:15:08.160 like you you were allowed to buy and bring home 0:15:08.240 --> 0:15:12.400 from the restaurant strike. Um. So I think a lot 0:15:12.440 --> 0:15:15.680 of that has stayed. But at the same time, it's 0:15:15.760 --> 0:15:18.040 kind of funny all the predictions during the pandemic. Oh, 0:15:18.040 --> 0:15:20.520 everything's going to change, We're gonna work from home. We don't, 0:15:20.560 --> 0:15:22.320 you know, we're not going to go out. I mean 0:15:22.760 --> 0:15:25.920 we are. We want to meet more afterwards. You want 0:15:25.920 --> 0:15:27.640 to meet your friends, go out for dinner, have a 0:15:27.640 --> 0:15:30.800 glass of wine. That's what makes life worth living. On 0:15:30.800 --> 0:15:32.760 a Frida night, you don't want to say on zoom 0:15:34.600 --> 0:15:38.240 doing that. One thing I was curious about because we 0:15:38.280 --> 0:15:41.800 always were talking about inflation prices groceries, but it seems 0:15:41.800 --> 0:15:44.600 as if wine prices haven't necessarily been keeping up quite 0:15:44.600 --> 0:15:46.880 as much, and I feel like that might be a 0:15:46.920 --> 0:15:48.840 good thing for us. Is that supposed to continue? We 0:15:48.880 --> 0:15:53.160 had to ask that question in order to justify this interplation. 0:15:54.920 --> 0:15:56.960 I think the wine producers will be happy for you 0:15:57.040 --> 0:15:59.600 to say that. I think they're facing a lot of 0:15:59.600 --> 0:16:03.720 pressure to race prices. And I was talking to just 0:16:04.280 --> 0:16:08.840 one small, um, you know, artisanal producer and just the 0:16:08.920 --> 0:16:11.760 glass bottles were double the cost in a couple of 0:16:11.840 --> 0:16:14.120 months and just getting access to them. It's been really 0:16:14.120 --> 0:16:21.280 hard through everything. And yeah, so the price is um. 0:16:21.720 --> 0:16:24.240 There was a huge build up after the pandemic as well, 0:16:24.320 --> 0:16:27.160 you know, the shipping and containers in the wrong places 0:16:27.320 --> 0:16:32.800 and all that and people grabbing what they could find. Um, 0:16:32.920 --> 0:16:35.600 that's the east. But the pricing has definitely been on 0:16:35.640 --> 0:16:39.800 a pressure glob so that's will be visible in wireless 0:16:39.800 --> 0:16:41.560 as well. But it was quite a funny during the 0:16:42.160 --> 0:16:46.520 on stage this week because the jury discussed the wireless 0:16:46.520 --> 0:16:49.520 and we have dog frost mass assimilar mustard wine, lives 0:16:49.800 --> 0:16:51.440 in the middle of the country. Come in and said, 0:16:52.480 --> 0:16:55.800 one thing about the wine is New York though, WTF 0:16:55.960 --> 0:17:03.560 what are these prices? That is interesting all right, needs 0:17:03.600 --> 0:17:06.800 no interpretation. Christ, Thank you so much. Christ. Thanks and 0:17:07.080 --> 0:17:12.280 founder and publisher Cash Blomberg. Wall Street Week with David 0:17:12.320 --> 0:17:14.440 weston tonight at six pm Wall Street Time. David is 0:17:14.520 --> 0:17:17.480 joined by Equity Group Investments founder and chairman Sam Zell, 0:17:17.520 --> 0:17:20.200 a former Treasury Secretary Larry Summers. That's Wall Street Week 0:17:20.240 --> 0:17:22.160 tonight at six I'm Bloomberg Radio.