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Speaker 1: Hello Sunshine. What's up bright Side Messies.

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Speaker 2: Today on the bright Side, we're celebrating the launch of

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Speaker 2: Hello Sunshine's new wine label, Drop of Sunshine, with Master

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Speaker 2: Sommeleer Jillian Balance, and it is delish, It's so good, y'all.

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Speaker 3: And later we're talking to broadcaster Angela Yee. She's here

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Speaker 3: to talk all things business, community and entrepreneurship.

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Speaker 2: It's Thursday, November seventh. I'm Simone Boye.

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Speaker 3: I'm Danielle Robe and this is The bright Side from

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Speaker 3: Hello Sunshine, a daily show where we come together to

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Speaker 3: share women's stories, to laugh, learn and brighten your day.

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Speaker 1: Danielle, We've got a really fun show today.

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Speaker 3: I'm staring at some wineglasses, which I know means we're

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Speaker 3: gonna have some fun.

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Speaker 2: Absolutely today we are uncirking connection, y'all. We're celebrating the

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Speaker 2: launch of Hello Sunshine's very first wine label, Drop of Sunshine.

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Speaker 3: And this is Hello Sunshine new venture with Treasury Wine Estates,

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Speaker 3: which is the world's largest premium wine company. And like

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Speaker 3: everything with Hello Sunshine, values are at the heart of

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Speaker 3: this venture. In each bottle is designed to be the

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Speaker 3: perfect wine for any occasion, whether it's reading a book

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Speaker 3: in a bubble.

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Speaker 1: Bath, or hosting a gathering. Yeah.

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Speaker 2: Speaking of gathering, we got to try some of the

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Speaker 2: wines at shine Away this past fall, and oh it

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Speaker 2: was so good. The debut collection includes a sparkling Rose,

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Speaker 2: a chardenay, a red. I think my favorite is a

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Speaker 2: sparkling rose. I could not put my flute down.

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Speaker 3: The sparkling rose was so delicious. There was a Hello

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Speaker 3: Sunshine collective party ahead of shine Away, and I was

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Speaker 3: standing with Emily Bear, who's an incredible composer, and she goes,

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Speaker 3: you have to try this, and I was like, no,

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Speaker 3: I don't drink that much. She was like, no, no, no,

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Speaker 3: it's really good.

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Speaker 1: I try it.

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Speaker 3: We are both loving it, and then I realized it

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Speaker 3: was Hello Sunshine sparkling wine.

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Speaker 1: Yeah. It's honestly crazy how delicious it is. And you

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Speaker 1: know what, it was refreshingly crisp. The bubbles were the

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Speaker 1: perfect size. I'm a bubble expert.

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Speaker 3: Her bubble connoisword, I would say, because, for instance, when

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Speaker 3: you drink sparkling water, the bubbles can be too big.

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Speaker 3: This sparkling wine had the perfect sized bubble to go

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Speaker 3: down just right. So I will tell you at that

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Speaker 3: party that we were at Hello Sunshine. CEO Sarah Harden

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Speaker 3: gave a toast to launch Drop of Sunshine, and she

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Speaker 3: said something I loved about the new wines. She said,

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Speaker 3: this is a toast to women, to our connections and

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Speaker 3: to the stories that bring us together.

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Speaker 2: I really love that. That is the ethos of this

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Speaker 2: wine label. And they even included that sentiment on the

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Speaker 2: back of the label, so it's worth a read. Well,

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Speaker 2: I think we need to raise a glass to our

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Speaker 2: guest today because Jillian Balance is a Master som leier

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Speaker 2: who is here to talk more about these wines and

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Speaker 2: how we compare them with our favorite holiday dishes.

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Speaker 1: Her resume is truly impressive.

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Speaker 3: Jillian is a Master somlier and she's the national education

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Speaker 3: manager at Treasury Wine Estates, and she helped Hello Sunshine

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Speaker 3: develop Drop of Sunshine.

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Speaker 2: Well, I think that's enough talking from us. Let's go

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Speaker 2: ahead and welcome Jillian Balance to the bright Side.

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Speaker 1: Thank you, it's great to be here. We're so happy

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Speaker 1: to have you.

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Speaker 3: You are one of less than twenty women in the

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Speaker 3: United States and one of twenty five women in the

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Speaker 3: entire world with a Masters samo Ye accreditation.

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Speaker 1: That's correct.

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Speaker 3: Wow, what is the process of becoming a sami Ye?

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Speaker 4: Well, gosh, I mean, the journey is long.

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Speaker 1: How did it start for you?

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Speaker 4: It started for me because I was a ballet dancer

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Speaker 4: and got a scholarship to New York University when I

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Speaker 4: was seventeen and moved to New York, and like most performers,

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Speaker 4: you had to work in a restaurant to make some cash,

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Speaker 4: and so I really fell in love with wine working

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Speaker 4: in restaurants. It's in New York City, Okay. I enjoyed

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Speaker 4: the social benefits. I enjoyed turning a hohum evening into

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Speaker 4: something really incredible just by serving a bottle of wine

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Speaker 4: to my guests, and that just kind of sparked this

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Speaker 4: desire in me to travel around the world to learn

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Speaker 4: as much about it as I could. And so here

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Speaker 4: I am today. It's been a great journey.

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Speaker 3: Tell me about the accreditation of being a somier versus

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Speaker 3: a master.

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Speaker 4: Yeah, And I think it can be confusing, right, because

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Speaker 4: the somolier is an actual role in a restaurant. So

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Speaker 4: historically in Europe, the somolier was somebody that served your

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Speaker 4: cocktail before dinner, prepared your wine, served your after dinner.

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Speaker 4: Drink prepared your cigar when it was acceptable back in

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Speaker 4: the day. So that was really the role now becoming

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Speaker 4: a master sommelier. It's it's an organization that was created

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Speaker 4: in the la sixties and really designed to give us

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Speaker 4: a way to speak the language of wine to selmore,

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Speaker 4: to be able to define it and bring people in

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Speaker 4: to enjoying wine as a part of everyday life. Certainly

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Speaker 4: we all know it pairs so beautifully with food, It

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Speaker 4: aids in the digestion process and just makes, like I said,

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Speaker 4: what could be a jo hum evening something extraordinary, especially

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Speaker 4: if you're with people that you love to be around.

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Speaker 3: I can't think of very many people that I've met

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Speaker 3: that are able to say they're one of twenty or

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Speaker 3: one of twenty five.

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Speaker 1: In the entire world.

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Speaker 3: It's a pretty remarkable statistic in your opinion. Why are

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Speaker 3: there so few women with a master's accreditation?

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Speaker 4: Well there, I mean, in fairness, there's only about one

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Speaker 4: hundred and seventy five in the world total. So that

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Speaker 4: tells you that it's a pretty hard, rigorous exam to pass.

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Speaker 4: One of the pieces is in twenty four minutes, identifying

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Speaker 4: six wines down to the year that the grapes were picked,

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Speaker 4: and the vineyard that the grapes were coming from, and

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Speaker 4: maybe even the.

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Speaker 1: Producer if you're that good.

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Speaker 4: Wow, So that's one of the pieces.

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Speaker 1: Do you have a genetically spectacular nose or or palette?

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Speaker 1: Not at all.

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Speaker 4: I just taste a lot of wine and I remember

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Speaker 4: it right, all of our experiences through our life.

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Speaker 1: Wow, we have built.

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Speaker 4: Up an arsenal right in our minds, and so I

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Speaker 4: dip into that arsenal whenever I'm tasting a wine to

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Speaker 4: where have I tasted that before? Where were these grapes grown,

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Speaker 4: how were they treated by the time they ended up

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Speaker 4: in the bottle?

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Speaker 2: And it's a fun process. I love the way you

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Speaker 2: light up whenever you talk about wine. What's your favorite

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Speaker 2: wine memory?

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Speaker 1: Is there?

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Speaker 2: Is there a memory that comes to mind of cracking

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Speaker 2: open a really special bottle and I want to hear

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Speaker 2: about that night?

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Speaker 1: Seriously?

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Speaker 4: Oh my gosh, that's such a hard question.

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Speaker 1: Or maybe do you have top three? Really? I do?

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Speaker 4: Well, So most of the ones that stick out in

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Speaker 4: memory obviously had the most impact on me and my career,

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Speaker 4: and for the most part, those are wines that live

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Speaker 4: way beyond their expected life cycle, right, So for me,

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Speaker 4: it was Madeira's imports that were from the late eighteen hundreds,

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Speaker 4: what so that were still delicious and vibrant.

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Speaker 2: How yeah, how exactly destroyed disintegrated.

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Speaker 4: So some bottles get recorked over time, but now these

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Speaker 4: were still in place intact. If wine stored properly, it

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Speaker 4: can last a very long time. But what I think

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Speaker 4: is so special about tasting something from the late eighteen hundreds.

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Speaker 4: I'm a big history buff right, So for me, wine

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Speaker 4: is history in the bottle. It's also geography, geology, It's

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Speaker 4: so many things wrapped up and so for me, those

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Speaker 4: have been sort of some of those aha wines, wines

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Speaker 4: from the fifties, you know, champagnes and wines from the

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Speaker 4: Lawar Valley that were over fifty years old and still

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Speaker 4: just like jaw droppingly beautiful when you tasted them.

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Speaker 3: So you've been a part of the development of Drop

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Speaker 3: of Sunshine and these wines from an educational standpoint, Can

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Speaker 3: you take us into that process?

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Speaker 1: I don't even know what that means.

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Speaker 4: Absolutely, So my role within our company and certainly with

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Speaker 4: the development of this brand is sort of being the

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Speaker 4: conduit between the wine making team and how we bring these.

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Speaker 1: Wines to life.

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Speaker 4: Yes, the whole thing is developed for the reason of communication.

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Speaker 4: And it's still is surprising to me at how many

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Speaker 4: people don't have confidence in what they are tasting. So

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Speaker 4: if you can give them that little bit of confidence,

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Speaker 4: that drop of sunshine, right, it goes a very long

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Speaker 4: way in terms of their what they're going to drink

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Speaker 4: in the future and how they approach wine. So that's

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Speaker 4: you know, sort of what I do and kind of

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Speaker 4: matching the profiles to specific occasions or food types or

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Speaker 4: you know, things like that as well.

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Speaker 3: I'm curious how you are bringing the values of the

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Speaker 3: wine to life through storytelling.

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Speaker 4: Well, I think I mean for me personally, my journey

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Speaker 4: with wine has been nothing short of exceptional. My most

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Speaker 4: celebrated moments in life are with wine. My most you know,

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Speaker 4: defeated feeling defeated moments in life have involved wine. So

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Speaker 4: it's just it's a part of every story for everyone

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Speaker 4: that enjoys wine.

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Speaker 1: Right.

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Speaker 4: So I think if somebody said, Jillian, you go out

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Speaker 4: and make a wine, what do you want to call it?

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Speaker 1: This is what I would call it.

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Speaker 2: Well, you brought three drop of sunshine wines that you

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Speaker 2: help develop for us to try today there is a

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Speaker 2: red blend, a chardenay, and a sparkling Rose's right, should

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Speaker 2: we start with the sparkling rose.

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Speaker 1: Let's do it.

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Speaker 4: You know you're you're supposed to when you pop a

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Speaker 4: cork on a bottle of champagne or sparkling wine, you're

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Speaker 4: supposed to just hear it whisper, right, just instead of popping.

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Speaker 1: Really, I didn't know that, So I'm going to try

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Speaker 1: to do that. Yeah, and what does that do? Whilly?

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Speaker 4: My skills are not going to disappoint me today. Well,

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Speaker 4: so if you if you take the cork out really

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Speaker 4: fast because of the gas that's trapped in the bottle,

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Speaker 4: you will lose wine.

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Speaker 1: That's what they call pop and bottles. That was good.

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Speaker 1: That was pretty muffled. That was not a big, you know,

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Speaker 1: explosive pop.

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Speaker 4: All right, So we have a traditional champagne flute to

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Speaker 4: pour this into. The reason that you have a fluted

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Speaker 4: stem is so that you can see the beautiful stream

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Speaker 4: of bubbles. If you have it in a bowl shape,

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Speaker 4: which is also fine, you just don't really see that

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Speaker 4: that stream that gives you that sense of something exceptional

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Speaker 4: is about to happen, right, We're about to celebrate Let's

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Speaker 4: be honest, it's.

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Speaker 2: Not as fun drinking sparkling wine out of a regular

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Speaker 2: wine glass.

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Speaker 4: For me, it's not, but you know a lot of

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Speaker 4: people like to do that.

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Speaker 3: And you're pouring it sideways so the bubbles catch the

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Speaker 3: side of the glass.

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Speaker 4: Yeah, and just to sort of control the movement a

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Speaker 4: little bit so that you know, it doesn't go spilling

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Speaker 4: out over the top.

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Speaker 3: Ye, I feel like we need a cheers, sure, okay

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Speaker 3: to a drop of sunshine to.

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Speaker 4: The bright side and a drop of sunshine.

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Speaker 1: Yeah, amazing. So I love this sparkling rose, don't you.

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Speaker 1: It's so good.

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Speaker 4: I think that it's it's beautiful in its versatility. You

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Speaker 4: can pair this wine with just about anything, but you

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Speaker 4: can drink it on its own. And I think the

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Speaker 4: color it's like this pale, sort of delicate, almost salmon

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Speaker 4: pink is what we call it. And it's just a

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Speaker 4: beautiful color. I think you can see the stream of

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Speaker 4: bubbles happening there.

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Speaker 3: And does the color come from the contact with the

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Speaker 3: grape skins. It sure does, because this is a bit

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Speaker 3: deeper than a usual rose.

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Speaker 1: I actually I think it's white, prettier.

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Speaker 4: Yeah, it is deeper, but it's you know, on the

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Speaker 4: deep spec it's actually not quite as deep and interesting.

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Speaker 4: I think that back in the day, you know, we

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Speaker 4: used to think that color was a sign of high

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Speaker 4: quality and intensity in a wine, and that is definitely

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Speaker 4: not the case. This achieves. It's very soft pink color through. Yes,

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Speaker 4: just like you said, when we pick the grapes, red

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Speaker 4: grapes so predominantly pean and no water here, when we

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Speaker 4: macerate the skins with the juice for a very short time,

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Speaker 4: we get that delicate pink color. Now, I think what

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Speaker 4: is so great about this wine is because you're pressing

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Speaker 4: the skins right off the juice at a very early stage,

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Speaker 4: the aromas are a lot more delicate than of wine

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Speaker 4: that sees a full alcoholic fermentation. So you get these

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Speaker 4: really bright, sort of gentle citrus notes. Some strawberry I

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Speaker 4: always get on this wine, like a hint of watermelon,

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Speaker 4: but not like super ripe watermelons, right, that sort of

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Speaker 4: sweet note on the nose.

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Speaker 3: You can actually smell the fruitiness more than you can

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Speaker 3: taste it. I would say, exactly, Yeah, I love this.

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Speaker 3: You can smell the watermelon.

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Speaker 1: You can't.

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Speaker 4: I can't really taste the watermelon when I was growing up,

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Speaker 4: people only drank champagne on New Year's Eve? Right, or

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Speaker 4: sparkling wine.

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Speaker 3: Oh, it's good for every holiday, and it's good for

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Speaker 3: it's Christmas, New Year's It's gone.

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Speaker 1: Every day, right.

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Speaker 2: I mean this feels like a charcuterie wine to me,

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Speaker 2: Like it's perfect to pair with the charcuterie board and

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Speaker 2: some fresh berries.

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Speaker 4: Absolutely, any salty snacks, fried foods are perfect with the

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Speaker 4: bubbles and the and the sparkling wine.

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Speaker 1: So salty foods salty? Why salty?

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Speaker 4: Because salt will bring out the sweetness and the sweetness

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Speaker 4: will tame the salt, so they work together. Also, fried

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Speaker 4: foods tend to be a little higher in fat, so

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Speaker 4: when you have bubbles and acidity, it can help to

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Speaker 4: really cut through that and help you digest it better

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Speaker 4: and just makes it taste better.

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Speaker 2: I love that we're drinking California sparkling rose. I'm curious

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Speaker 2: about the difference between how sparkling rose is made here

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Speaker 2: versus champagne.

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Speaker 1: Is it truly you know?

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Speaker 2: I know that can't be called champagne outside of champagne France?

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Speaker 2: Is that the only distinguishing factor what separates sparkling rose

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Speaker 2: made here from champagne, so.

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Speaker 4: Many things, but I will say right in California, we

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Speaker 4: are blessed right, everything grows here. We've got plenty of sunshine.

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Speaker 4: Our fruit tends to get a little bit riper. If

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Speaker 4: you look at where champagne is located northern France, very

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Speaker 4: cold winters, very continental climate versus here, you know, the

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Speaker 4: aromatics and the fruit profile of champagnes are much more subtle,

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Speaker 4: and so they developed the process of turning wine into

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Speaker 4: champagne to make it palatable because it's so cold there.

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Speaker 4: So we don't have those challenges. And so what I

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Speaker 4: think we get in our sparkling rose from California is

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Speaker 4: that extra bit of warmth and ripeness in the fruit profile.

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Speaker 1: Does that make sense totally?

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Speaker 3: Yeah, we need to take a short break, but don't

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Speaker 3: go anywhere. We will get back to our holiday happy

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Speaker 3: hour in just a moment, and we're back with Gillian balance. Well,

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Speaker 3: we have the chardonnay right in front of us, we do,

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Speaker 3: so let's pour that up please, Okay.

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Speaker 2: So what I think is so interesting about shardonnay is

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Speaker 2: I remember it having a moment in the nineties and

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Speaker 2: then it kind of fell out of favor with the public,

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Speaker 2: but it seems like it's making a huge comeback.

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Speaker 4: Still is the number one planted varietal in the world

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Speaker 4: white wine varietal, and is still the number one white

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Speaker 4: wine consumed in the world. And I think that there

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Speaker 4: are some some reasons for that, one being that.

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Speaker 1: It's pretty easy to grow.

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Speaker 4: You can grow shardnay in a very broad range of climates,

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Speaker 4: okay and soil types. Whereas other varietals are much more picky,

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Speaker 4: shardnay is not as picky. You can also kind of

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Speaker 4: this sounds this might not be the right word, but

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Speaker 4: manipulate chardnay on its own. It's a pretty neutral varietal.

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Speaker 4: So it's up to the wine maker on whether we

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Speaker 4: want to ferment this in oak right and give it

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Speaker 4: a big, oaky, toasty characteristic, whether we want to put

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Speaker 4: it through a secondary fermentation called malalactic. Not to sound

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Speaker 4: too geeky, but where you're turning the tart acid into

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Speaker 4: a creamier or lactic acid. Byproduct of that is diacetyl,

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Speaker 4: which is butter. Right, So you can make a style

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Speaker 4: that is big, huge, oaky, buttery, or you can go

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Speaker 4: in the extreme opposite direction and make it in a

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Speaker 4: very lean sort of crisp way also, so it can

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Speaker 4: mutate into so many different styles, but it's just the

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Speaker 4: same grape variety. Now, with this wine, we opted out

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Speaker 4: of the big, oaky buttery characteristic.

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Speaker 1: It's really subtle. It's very subtle.

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Speaker 4: We wanted ripe fruit, right because it's California, so we

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Speaker 4: need some citrus fruit. We need some golden, delicious apple,

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Speaker 4: and there are some melon characteristics, but we didn't want

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Speaker 4: to mask it with a lot of oak. And I

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Speaker 4: think that women can appreciate that. They appreciate sort of

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Speaker 4: the lighter, crisp profile.

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Speaker 1: I hope. So most started drinking without me list here

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Speaker 1: and you looked her in the eye, which was good.

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Speaker 1: I did take a seat. I'm not trying to have

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Speaker 1: bad sex.

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00:19:02,320 --> 00:19:06,360
Speaker 2: For seven years, I forgot you are the wo wou friend.

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Speaker 1: I I.

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Speaker 2: There was such a big smile on my face when

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Speaker 2: I took a sip of this, because I normally don't

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Speaker 2: like shardonnay.

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Speaker 1: Normally it's too much, you.

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Speaker 2: Know, it's too overpowering.

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Speaker 1: This is delicious. It's delicious, No, it really is. This

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Speaker 1: is great. It's delicious to me.

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Speaker 4: This is a This is a white wine that if

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Speaker 4: you like pinot grigio, yes, or you like exactly yes,

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Speaker 4: or you like shardonay' you will like this style.

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Speaker 1: They all get along like they all are kind of

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Speaker 1: in conversation.

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Speaker 3: Yeah, so, I've always heard that white wine best pairs

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Speaker 3: with poultry or fish. In thinking about holiday meals, What

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Speaker 3: do you recommend we pair this chardonnay.

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Speaker 4: With because this does not have a very buttery, toasty,

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Speaker 4: oaky profile, right, I think that you can pare them

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00:20:00,359 --> 00:20:07,119
Speaker 4: with things like Kisha's. Certainly young fresh cheeses like a

355
00:20:07,160 --> 00:20:09,600
Speaker 4: goat cheese salad would be perfect with us.

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00:20:09,680 --> 00:20:11,000
Speaker 1: Some apples ridiculous.

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Speaker 4: Some apples, yeah, exactly apples, and maybe some toasted nuts

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Speaker 4: or almonds or something like that.

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00:20:17,920 --> 00:20:22,240
Speaker 1: Even thinking some sushi would be nice. Sushi would be great.

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Speaker 4: So one of my great mentors, she was one of

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Speaker 4: the first female master so ways in the world, and

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Speaker 4: I got to work with her at Windows on the

363
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Speaker 4: World in New York City in the World Trade Center,

364
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Speaker 4: and she always told me that a good sign of

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00:20:37,440 --> 00:20:44,399
Speaker 4: wine quality is to taste the wine and time it, like,

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Speaker 4: look at your watch, right, I would say we tasted

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Speaker 4: this chardonnay at least two minutes ago. I still have

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00:20:51,840 --> 00:20:55,920
Speaker 4: the flavors resonating on my palate, and they're not just resonating,

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00:20:55,960 --> 00:20:59,280
Speaker 4: they're kind of broadening, right, And so that's always the

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00:20:59,359 --> 00:21:02,199
Speaker 4: sign of a good quality wine is something that doesn't

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Speaker 4: just you taste it and it just immediately fades away.

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Speaker 1: That's a good right, Yeah.

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Speaker 3: So the sign of a good quality wine is that

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00:21:09,440 --> 00:21:12,040
Speaker 3: it resonates on your tongue in your mouth.

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00:21:12,000 --> 00:21:15,640
Speaker 4: One of them, one of them that you even retro nasally,

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Speaker 4: can still taste the wine minutes.

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00:21:17,720 --> 00:21:23,320
Speaker 1: After you've tasted it. So retro nasally, I do feel

378
00:21:23,320 --> 00:21:25,919
Speaker 1: it retro nasally. No, it's like in the back of

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00:21:25,960 --> 00:21:28,720
Speaker 1: my throat slash nose. I get what you mean by that.

380
00:21:28,800 --> 00:21:30,600
Speaker 4: When you blow through your nose you're like, oh, yeah,

381
00:21:30,640 --> 00:21:33,800
Speaker 4: I'm still getting those you know. I mean, it's no mystery.

382
00:21:33,920 --> 00:21:36,440
Speaker 4: Right when we all have a cold, Yeah, you can't

383
00:21:36,440 --> 00:21:40,240
Speaker 4: taste wine. You can taste the alcohol, but it's because

384
00:21:40,520 --> 00:21:45,000
Speaker 4: your old factory nerves are blocked and you're not getting

385
00:21:45,040 --> 00:21:45,920
Speaker 4: the aromas.

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Speaker 1: And wine is eighty five percent aroma.

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Speaker 2: So okay, finally we have a red blend from drop

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00:21:54,680 --> 00:21:55,760
Speaker 2: of Sunshine to try.

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00:21:55,920 --> 00:22:01,119
Speaker 4: Yeah, so you know, all most wines blends, even if

390
00:22:01,160 --> 00:22:04,560
Speaker 4: they're single variety listed on a label. You know, in

391
00:22:04,640 --> 00:22:08,680
Speaker 4: the United States, to varietally label a wine, you only

392
00:22:08,720 --> 00:22:12,440
Speaker 4: have to have seventy five percent of that variety to

393
00:22:12,560 --> 00:22:15,080
Speaker 4: state it on the label. And so we wanted to

394
00:22:15,119 --> 00:22:20,920
Speaker 4: create something that was fun to drink right on the

395
00:22:21,320 --> 00:22:26,440
Speaker 4: certainly on the lighter side in terms of tannin. Right,

396
00:22:26,520 --> 00:22:30,720
Speaker 4: Tannin's come from the skins of the grapes. Some grapes

397
00:22:30,760 --> 00:22:33,560
Speaker 4: have a lot more tannin than others. Tannin is that

398
00:22:33,680 --> 00:22:36,840
Speaker 4: really drying effect that takes place in your mouth when

399
00:22:36,880 --> 00:22:40,480
Speaker 4: you set red wine. We wanted to kind of dial

400
00:22:40,560 --> 00:22:43,119
Speaker 4: that back a little bit and make this really just

401
00:22:43,160 --> 00:22:46,640
Speaker 4: a more fun, kind of easy drinking, almost a red

402
00:22:46,640 --> 00:22:48,560
Speaker 4: wine that you might want to put a little bit

403
00:22:48,560 --> 00:22:52,720
Speaker 4: of a chill on right before you before you have it.

404
00:22:52,800 --> 00:22:55,040
Speaker 3: But okay, I'm going to tell you something that is

405
00:22:55,200 --> 00:22:57,400
Speaker 3: sacrilegious to a masters some way.

406
00:22:57,840 --> 00:22:59,239
Speaker 1: There's no way.

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00:22:59,240 --> 00:23:02,360
Speaker 4: I don't I bear by the way, there's no such thing.

408
00:23:02,680 --> 00:23:05,280
Speaker 1: There's no such thing. Embarrass me.

409
00:23:05,840 --> 00:23:09,720
Speaker 3: Well, she said chilled, which made me think of how

410
00:23:09,800 --> 00:23:14,240
Speaker 3: I best prefer my wine, which is with ice in it.

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00:23:14,480 --> 00:23:17,240
Speaker 1: Yeah, I love a pissine. Yeah, no problem.

412
00:23:17,520 --> 00:23:24,440
Speaker 3: You know you're not upset about that, not at all, really, Simone.

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00:23:25,080 --> 00:23:27,520
Speaker 1: The masters. I'm happy for you, Danielle.

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00:23:27,600 --> 00:23:31,040
Speaker 4: I mean, wine is like ninety percent water, ninety five

415
00:23:31,080 --> 00:23:35,280
Speaker 4: percent water. So if you're encouraged, I mean what you

416
00:23:35,320 --> 00:23:37,560
Speaker 4: what what I would do if it was a really

417
00:23:37,920 --> 00:23:40,600
Speaker 4: like expensive bottle of wine and I didn't want the

418
00:23:40,680 --> 00:23:44,119
Speaker 4: ice to dilute the flavor, I might do those cubes

419
00:23:44,160 --> 00:23:47,840
Speaker 4: that don't melt. Yes, you know, smart, but but yeah,

420
00:23:47,960 --> 00:23:48,440
Speaker 4: I mean.

421
00:23:48,640 --> 00:23:51,320
Speaker 1: To have right call, I forget cubes that don't melt.

422
00:23:51,760 --> 00:23:53,800
Speaker 1: How about you stick your bottle in the fridge like

423
00:23:53,800 --> 00:23:56,800
Speaker 1: a normal person. I actually put in the freezer sometimes. Yeah,

424
00:23:56,800 --> 00:23:58,760
Speaker 1: if you need it to like do an instant chill.

425
00:23:58,880 --> 00:24:01,879
Speaker 4: Well, and that's dangerous because then youop and set a

426
00:24:01,920 --> 00:24:04,960
Speaker 4: timer if you do that, because you don't want frozen wine.

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00:24:05,080 --> 00:24:05,840
Speaker 1: Got it right?

428
00:24:07,080 --> 00:24:09,560
Speaker 4: And you go off and you do other things. You

429
00:24:09,560 --> 00:24:12,360
Speaker 4: probably answer a thousand emails and you go back and you're.

430
00:24:12,200 --> 00:24:15,080
Speaker 3: Like, oh, no, it exploded. It's happened to me. I know,

431
00:24:15,240 --> 00:24:18,160
Speaker 3: but yeah last week, Yeah stile it camus.

432
00:24:18,400 --> 00:24:22,720
Speaker 2: Boom, seventy dollars down the drain. Yeah, okay, okay, So

433
00:24:23,680 --> 00:24:26,440
Speaker 2: I love that this red is a bit lighter because

434
00:24:27,040 --> 00:24:30,160
Speaker 2: I love chilling, lighter reds.

435
00:24:30,520 --> 00:24:32,880
Speaker 1: What kind of holiday meals would you pair this with?

436
00:24:33,480 --> 00:24:33,560
Speaker 2: So?

437
00:24:33,760 --> 00:24:36,600
Speaker 1: Yeah, I mean right, all the holidays are coming up.

438
00:24:36,680 --> 00:24:42,600
Speaker 4: I love Thanksgiving because it doesn't involve gift giving or anything.

439
00:24:42,760 --> 00:24:47,400
Speaker 4: It's just about being thankful for your family and friends.

440
00:24:48,240 --> 00:24:53,159
Speaker 4: And I also think with like roasted turkey, cranberry sauce,

441
00:24:53,280 --> 00:24:56,560
Speaker 4: all of the different flavors, you don't really want a

442
00:24:56,680 --> 00:24:59,720
Speaker 4: huge red wine, you know, you want something that's a

443
00:24:59,720 --> 00:25:04,560
Speaker 4: little bit more subtle. I mean, you know, Christmas celebrations,

444
00:25:04,920 --> 00:25:09,679
Speaker 4: every every kind of of celebration. I think you know

445
00:25:09,720 --> 00:25:13,280
Speaker 4: where you have a lot of different foods, it's always

446
00:25:13,320 --> 00:25:16,320
Speaker 4: good to have a wine on the lighter side. Yea

447
00:25:16,800 --> 00:25:22,440
Speaker 4: peanut noir, right, dulchettou boujelat this red blend, just think

448
00:25:22,720 --> 00:25:25,560
Speaker 4: of the lighter you know, fresh lively fruit.

449
00:25:26,119 --> 00:25:29,240
Speaker 3: In thinking about this red blend, can you describe the

450
00:25:29,280 --> 00:25:30,560
Speaker 3: palette for all of us?

451
00:25:30,600 --> 00:25:33,600
Speaker 1: Sure? Here? What do you get on the nose?

452
00:25:33,680 --> 00:25:33,840
Speaker 5: Right?

453
00:25:34,040 --> 00:25:38,119
Speaker 4: Like I always so with red wines, You're always gonna

454
00:25:38,119 --> 00:25:41,760
Speaker 4: get sort of red or dark fruit characters, whether it's BlackBerry,

455
00:25:41,840 --> 00:25:45,720
Speaker 4: black cherry, plum, or red cherry. For me, I get

456
00:25:45,720 --> 00:25:49,159
Speaker 4: a lot of like red fruits almost even sort of

457
00:25:49,160 --> 00:25:56,119
Speaker 4: a slight cranberry note and cherry cranberry. There is also

458
00:25:56,320 --> 00:26:01,719
Speaker 4: some really nice you know, is made up of a

459
00:26:01,760 --> 00:26:07,720
Speaker 4: lot of different aromatic compounds that are just molecules that

460
00:26:07,800 --> 00:26:10,320
Speaker 4: are found in everything that grows in nature, and the

461
00:26:10,359 --> 00:26:14,240
Speaker 4: process of fermentation can bring those out in a wine.

462
00:26:14,240 --> 00:26:16,119
Speaker 4: So when we say there's cherry in this wine, it

463
00:26:16,119 --> 00:26:18,800
Speaker 4: doesn't mean that we put cherries into the wine. It

464
00:26:18,880 --> 00:26:21,360
Speaker 4: means that it has the exact same sort of chemical

465
00:26:21,400 --> 00:26:24,840
Speaker 4: compounds that are found in cherries are found in certain

466
00:26:24,880 --> 00:26:29,040
Speaker 4: grape varieties. So you know, knowing a little bit about

467
00:26:29,200 --> 00:26:33,840
Speaker 4: the molecular structure, not to get too nerdy about specific

468
00:26:33,840 --> 00:26:37,040
Speaker 4: grape varieties, can help you understand why and where these

469
00:26:37,080 --> 00:26:38,040
Speaker 4: flavors come from.

470
00:26:38,520 --> 00:26:41,320
Speaker 2: I am picking up the black cherry, the dark cherry

471
00:26:41,320 --> 00:26:45,199
Speaker 2: for sure. Also a bit of cocoa, yeah, yeah, a

472
00:26:45,240 --> 00:26:47,639
Speaker 2: bit of chocolatey flavor. M h.

473
00:26:48,400 --> 00:26:52,120
Speaker 3: So, because this tastes a bit different from a regular

474
00:26:52,600 --> 00:26:56,360
Speaker 3: red wine, would you recommend this for somebody who normally

475
00:26:56,440 --> 00:26:58,120
Speaker 3: isn't a red wine drinker.

476
00:26:58,800 --> 00:27:02,040
Speaker 4: Absolutely, It's lighter, Like I said, it doesn't have the

477
00:27:02,080 --> 00:27:05,119
Speaker 4: same drying tannins that you get out of say a

478
00:27:05,160 --> 00:27:10,360
Speaker 4: cabernet Sauvignon and so yeah, I would definitely start somebody

479
00:27:10,359 --> 00:27:11,240
Speaker 4: on something like this.

480
00:27:11,960 --> 00:27:14,480
Speaker 2: Well, Jillian, this has been a dream. I wish you

481
00:27:14,480 --> 00:27:15,960
Speaker 2: could just hang out with us all the time and

482
00:27:16,000 --> 00:27:18,040
Speaker 2: tell us what we're drinking. This is so much fun.

483
00:27:18,160 --> 00:27:20,639
Speaker 1: Thank you for bringing your knowledge to us. Thank you.

484
00:27:21,320 --> 00:27:24,639
Speaker 4: I can't say enough great things about all of the

485
00:27:24,680 --> 00:27:29,439
Speaker 4: collaboration that's gone into this, into these wines. I just

486
00:27:29,480 --> 00:27:32,919
Speaker 4: hope that people gravitate towards these wines. I hope that

487
00:27:33,000 --> 00:27:39,000
Speaker 4: they grace your holiday tables, right, and yeah, here's to

488
00:27:39,119 --> 00:27:43,240
Speaker 4: you for the bright Side for bringing brightness to everybody's day.

489
00:27:43,960 --> 00:27:46,159
Speaker 4: It's really so meaningful and important.

490
00:27:47,680 --> 00:27:48,400
Speaker 1: And huge.

491
00:27:48,440 --> 00:27:50,560
Speaker 2: Congrats to you on the culmination of this project. And

492
00:27:50,680 --> 00:27:52,359
Speaker 2: know that this has been years in the works.

493
00:27:52,480 --> 00:27:53,720
Speaker 1: Yeah, thank you both.

494
00:27:56,040 --> 00:27:58,160
Speaker 3: I know that if our besties want to order now,

495
00:27:58,720 --> 00:28:01,840
Speaker 3: they will get wine ahead of Thanksgiving and the winter holidays,

496
00:28:01,840 --> 00:28:04,520
Speaker 3: which is really exciting. And for a limited time, you

497
00:28:04,560 --> 00:28:06,840
Speaker 3: can go to drop of Sunshine dot com and use

498
00:28:06,840 --> 00:28:10,439
Speaker 3: the code bright Side fifteen to save fifteen percent on

499
00:28:10,480 --> 00:28:12,880
Speaker 3: your order of Drop of Sunshine wines. And you can

500
00:28:12,920 --> 00:28:14,919
Speaker 3: go to our show notes for more info and the

501
00:28:14,960 --> 00:28:19,359
Speaker 3: link and everything. Jillian Balance is a master samolier and

502
00:28:19,480 --> 00:28:22,840
Speaker 3: member of the James Beard Foundation Beverage Advisory Board. You

503
00:28:22,880 --> 00:28:25,840
Speaker 3: can follow Drop of Sunshine Wines on Instagram and visit

504
00:28:25,920 --> 00:28:30,040
Speaker 3: Drop of Sunshine dot com to order the debut collection today.

505
00:28:30,400 --> 00:28:32,879
Speaker 3: You must be of legal drinking age to order. Please

506
00:28:32,960 --> 00:28:33,879
Speaker 3: enjoy responsibly.

507
00:28:34,240 --> 00:28:36,040
Speaker 2: We have to take one more quick break, but when

508
00:28:36,040 --> 00:28:39,080
Speaker 2: we come back, we're joined by radio personality and entrepreneur

509
00:28:39,160 --> 00:28:42,320
Speaker 2: Angela Yee.

510
00:28:46,800 --> 00:28:47,480
Speaker 1: And we're back.

511
00:28:47,680 --> 00:28:49,719
Speaker 3: Before we close out the show, we've got a special

512
00:28:49,720 --> 00:28:52,040
Speaker 3: segment for you in partnership with Airbnb.

513
00:28:52,640 --> 00:28:55,280
Speaker 2: We're joined today by a legend in the broadcast world.

514
00:28:55,440 --> 00:28:58,360
Speaker 2: Angela Yee is a founding member of the iconic Breakfast

515
00:28:58,400 --> 00:29:01,440
Speaker 2: Club morning shows, also the host of Way Up with

516
00:29:01,560 --> 00:29:05,280
Speaker 2: Angela Yee and the podcast Angela Yee's Lip Service Plus.

517
00:29:05,320 --> 00:29:06,960
Speaker 1: If that's not enough, she is.

518
00:29:06,920 --> 00:29:10,160
Speaker 2: The epitome of entrepreneurship, y'all, and she's here with us

519
00:29:10,200 --> 00:29:13,800
Speaker 2: now to talk all things business, community and hosting on Airbnb.

520
00:29:14,440 --> 00:29:16,040
Speaker 1: Welcome to the bright Side, Angela.

521
00:29:16,120 --> 00:29:18,440
Speaker 5: Hi, thank you guys for having me. I'm excited to

522
00:29:18,480 --> 00:29:18,840
Speaker 5: be here.

523
00:29:19,000 --> 00:29:19,800
Speaker 1: Welcome, Welcome.

524
00:29:20,440 --> 00:29:24,520
Speaker 2: I'm really excited to talk to you about your entrepreneurial instincts.

525
00:29:24,560 --> 00:29:26,800
Speaker 2: Angela so we're going to start there. You've been in

526
00:29:26,840 --> 00:29:29,680
Speaker 2: the haircare business, the coffee business. You are a real

527
00:29:29,800 --> 00:29:33,120
Speaker 2: estate investor, also an Airbnb host, which we're going to

528
00:29:33,160 --> 00:29:36,720
Speaker 2: get into. What do you lead with in business? Is

529
00:29:36,760 --> 00:29:40,520
Speaker 2: it problem solving? Is it your personal passion? Is it

530
00:29:40,800 --> 00:29:41,560
Speaker 2: your intuition?

531
00:29:42,360 --> 00:29:45,760
Speaker 5: I would say it starts with my intuition. Sometimes something

532
00:29:45,800 --> 00:29:49,000
Speaker 5: will spark an idea me and when that happens, I

533
00:29:49,000 --> 00:29:52,000
Speaker 5: feel like I have to follow through and see, Okay,

534
00:29:52,000 --> 00:29:54,240
Speaker 5: what's the next step if I can make this happen,

535
00:29:54,840 --> 00:29:57,840
Speaker 5: and then I do my research after that, because there's

536
00:29:57,880 --> 00:29:59,560
Speaker 5: sometimes I'm like this would be a good idea. Then

537
00:29:59,600 --> 00:30:02,520
Speaker 5: I do some research and realize it won't. I always

538
00:30:02,520 --> 00:30:05,640
Speaker 5: put together my own business plan just for myself. Yeah,

539
00:30:05,640 --> 00:30:09,320
Speaker 5: and that helps me figure out, Okay, here's what's possible,

540
00:30:09,360 --> 00:30:12,200
Speaker 5: here's what this person did, here's what's comparable, and then

541
00:30:12,240 --> 00:30:13,000
Speaker 5: I go from there.

542
00:30:13,600 --> 00:30:17,959
Speaker 3: Angela, you do so much in New York in your community,

543
00:30:18,080 --> 00:30:21,160
Speaker 3: like the coffee shop you opened. How does your community

544
00:30:21,160 --> 00:30:25,280
Speaker 3: inform the work that you do and the entrepreneurial ventures

545
00:30:25,280 --> 00:30:25,920
Speaker 3: that you take on.

546
00:30:26,560 --> 00:30:29,000
Speaker 5: I'm from Brooklyn, so I love being able to do

547
00:30:29,080 --> 00:30:31,200
Speaker 5: stuff where I'm from. It's not anything that I ever

548
00:30:31,240 --> 00:30:33,960
Speaker 5: could have envisioned for me. A lot of the decisions

549
00:30:33,960 --> 00:30:35,800
Speaker 5: that I make is like, Okay, I live here, but

550
00:30:35,840 --> 00:30:37,560
Speaker 5: I also know it's a great investment to live here

551
00:30:37,600 --> 00:30:40,200
Speaker 5: because I see where Brooklyn is going. I have a

552
00:30:40,200 --> 00:30:42,960
Speaker 5: business here. The first business I did was a juice bar,

553
00:30:43,040 --> 00:30:45,440
Speaker 5: and I did that because I could not find a

554
00:30:45,440 --> 00:30:47,880
Speaker 5: healthy juice bar in my neighborhood. And I know that

555
00:30:47,960 --> 00:30:50,680
Speaker 5: because I felt that other people did too. And so

556
00:30:50,840 --> 00:30:53,280
Speaker 5: when we did do the juice bar, being able to

557
00:30:53,400 --> 00:30:56,240
Speaker 5: educate people on you know, why wheat grass is good

558
00:30:56,240 --> 00:30:58,520
Speaker 5: for you, or if you get sick, we have a

559
00:30:58,560 --> 00:31:00,480
Speaker 5: cold remedy that can help you with that. Well, what

560
00:31:00,600 --> 00:31:03,840
Speaker 5: is this fruit investable good for? And so I was

561
00:31:03,880 --> 00:31:06,840
Speaker 5: passionate about that and doing that someplace where I'm from.

562
00:31:07,160 --> 00:31:09,600
Speaker 3: Well, it works because it comes from your heart. Yeah,

563
00:31:09,600 --> 00:31:11,160
Speaker 3: you know, like you could tell.

564
00:31:11,400 --> 00:31:14,840
Speaker 2: Yeah, it's so clear how hard you go for your community.

565
00:31:15,360 --> 00:31:18,440
Speaker 2: Which one of your businesses has brought you the greatest

566
00:31:18,720 --> 00:31:19,440
Speaker 2: learning curve?

567
00:31:19,840 --> 00:31:23,440
Speaker 5: I would say, for sure real estate. This all started

568
00:31:23,440 --> 00:31:26,120
Speaker 5: with me buying my first property. And the first property

569
00:31:26,120 --> 00:31:29,000
Speaker 5: I bought was a two family brownstone in Brooklyn. And

570
00:31:29,120 --> 00:31:31,760
Speaker 5: once I did, I learned so much just from going

571
00:31:31,800 --> 00:31:34,120
Speaker 5: through it, it just made me say, Okay, the stability

572
00:31:34,120 --> 00:31:36,200
Speaker 5: that I have. I'm in a home. It's a two

573
00:31:36,280 --> 00:31:39,520
Speaker 5: family home. The rent downstairs helps pay the mortgage. I

574
00:31:39,560 --> 00:31:42,320
Speaker 5: feel like I can now spend a little more money

575
00:31:42,640 --> 00:31:44,480
Speaker 5: and not have to be concerned because one of my

576
00:31:44,520 --> 00:31:47,800
Speaker 5: main things New York is expensive, is will I ever

577
00:31:47,840 --> 00:31:50,000
Speaker 5: be able to retire and still have a place to live?

578
00:31:50,480 --> 00:31:52,360
Speaker 5: And so once I feel comfortable in that, then I

579
00:31:52,400 --> 00:31:54,800
Speaker 5: felt like, Okay, it's okay for me to start investing

580
00:31:54,840 --> 00:31:57,840
Speaker 5: because I know I have this as my backup. So

581
00:31:58,040 --> 00:32:00,920
Speaker 5: after investing in a few different things, I was like,

582
00:32:01,160 --> 00:32:02,960
Speaker 5: let me go ahead and get my real estate license.

583
00:32:02,960 --> 00:32:08,160
Speaker 5: But I've learned so much about interior design, about contracting,

584
00:32:08,560 --> 00:32:10,960
Speaker 5: you know, just every little thing, and a lot of

585
00:32:11,000 --> 00:32:13,160
Speaker 5: the houses. The first house I did when I bought it,

586
00:32:13,160 --> 00:32:15,840
Speaker 5: it was fully gutted, and so I was able to

587
00:32:15,960 --> 00:32:19,040
Speaker 5: watch the whole process of them putting down the floors,

588
00:32:19,120 --> 00:32:23,440
Speaker 5: putting up the walls, choosing the kitchen appliances. All of

589
00:32:23,480 --> 00:32:25,600
Speaker 5: those things were things that I learned, and so it

590
00:32:25,640 --> 00:32:28,800
Speaker 5: was fascinating to me because there's so many different aspects.

591
00:32:28,840 --> 00:32:32,120
Speaker 5: And now I've bought my first ever thirty unit building

592
00:32:32,520 --> 00:32:35,920
Speaker 5: in midtown Detroit, and that was like such a journey

593
00:32:36,200 --> 00:32:39,000
Speaker 5: and a lot of times there's mistakes that you make,

594
00:32:39,120 --> 00:32:41,800
Speaker 5: but that's all part of the education of learning how

595
00:32:41,880 --> 00:32:44,240
Speaker 5: to do things better. And then it's nice to be

596
00:32:44,320 --> 00:32:46,320
Speaker 5: able to learn these things so I can also help

597
00:32:46,360 --> 00:32:47,320
Speaker 5: other people learn them.

598
00:32:47,960 --> 00:32:51,120
Speaker 2: Well, Angela, we have something major in common. We are

599
00:32:51,160 --> 00:32:55,240
Speaker 2: both hosts on Airbnb. And you have this gorgeous airbnb

600
00:32:55,360 --> 00:32:58,520
Speaker 2: in upstate New York and the Catskills called the Roxbury House.

601
00:32:58,880 --> 00:33:00,000
Speaker 1: Yes, right side, besties.

602
00:33:00,040 --> 00:33:01,920
Speaker 2: If you haven't seen it yet, you gotta go on

603
00:33:01,960 --> 00:33:05,320
Speaker 2: Angelee's Instagram. She's got a link to the Roxbury House page.

604
00:33:05,360 --> 00:33:08,720
Speaker 2: It's absolutely gorgeous. Tell me about this name though, Why

605
00:33:08,840 --> 00:33:09,600
Speaker 2: Roxbury House?

606
00:33:10,440 --> 00:33:12,920
Speaker 5: Oh, well, that's the neighborhood that it's in. So I'm

607
00:33:13,000 --> 00:33:15,960
Speaker 5: actually partners with my broker who got me my first house,

608
00:33:16,440 --> 00:33:18,880
Speaker 5: and so we both during the pandemic were looking at

609
00:33:18,920 --> 00:33:21,600
Speaker 5: different properties because we were like, we want a place

610
00:33:21,600 --> 00:33:23,520
Speaker 5: that we can go to, but that we can also

611
00:33:23,600 --> 00:33:26,040
Speaker 5: rent out to our friends and then expand it from there.

612
00:33:26,480 --> 00:33:28,479
Speaker 5: And so as we were coming up with names, we

613
00:33:28,480 --> 00:33:30,760
Speaker 5: were like, well, I think if you're googling a neighborhood,

614
00:33:31,280 --> 00:33:33,440
Speaker 5: that's easier right to come up with a name that

615
00:33:33,680 --> 00:33:36,240
Speaker 5: is the area that's in and then we just the

616
00:33:36,840 --> 00:33:38,960
Speaker 5: house Sunday Cooler than house.

617
00:33:39,000 --> 00:33:39,640
Speaker 1: Oh totally.

618
00:33:39,920 --> 00:33:48,280
Speaker 2: We love the little Swedish touch onus.

619
00:33:45,520 --> 00:33:48,480
Speaker 5: Just the location of where it is to when you

620
00:33:48,520 --> 00:33:50,400
Speaker 5: go there and you sit in that living room and

621
00:33:50,440 --> 00:33:52,480
Speaker 5: the windows are up and you're just looking out into

622
00:33:52,520 --> 00:33:56,080
Speaker 5: the mountains because the way it's located, there's nothing around it,

623
00:33:56,600 --> 00:33:58,960
Speaker 5: so when you look outside you literally see the mountains.

624
00:33:59,000 --> 00:34:02,960
Speaker 5: I mean it's just like grass everywhere, trees, that's all

625
00:34:03,000 --> 00:34:06,840
Speaker 5: you see, and you just feel so just private and

626
00:34:06,960 --> 00:34:08,160
Speaker 5: like it's a retreat.

627
00:34:08,360 --> 00:34:12,040
Speaker 3: You know, you talked about interior design earlier. I'm curious

628
00:34:12,040 --> 00:34:15,840
Speaker 3: what your creative process was like. Because you have mountain views,

629
00:34:15,880 --> 00:34:17,920
Speaker 3: you have a sauna, you have a movie room.

630
00:34:18,600 --> 00:34:19,560
Speaker 1: Where do you start.

631
00:34:19,600 --> 00:34:21,799
Speaker 3: I've heard some people start with the coffee table and

632
00:34:21,840 --> 00:34:23,000
Speaker 3: then work around the room.

633
00:34:23,160 --> 00:34:24,280
Speaker 1: What's your focal point?

634
00:34:24,560 --> 00:34:27,600
Speaker 5: Okay, So the person who actually designed it is like

635
00:34:27,640 --> 00:34:31,719
Speaker 5: a very famous architect, and then the people who owned

636
00:34:31,719 --> 00:34:34,960
Speaker 5: it before us, the wife was an interior designer. And

637
00:34:35,040 --> 00:34:37,200
Speaker 5: so when I tell you we came in and saw

638
00:34:37,239 --> 00:34:41,759
Speaker 5: how perfect everything looked, we were like, okay, so how

639
00:34:41,800 --> 00:34:44,480
Speaker 5: can we like purchase this because I think for me,

640
00:34:45,000 --> 00:34:46,879
Speaker 5: I've done a lot of things from the ground up.

641
00:34:46,960 --> 00:34:49,400
Speaker 5: It was really nice to step into something that was

642
00:34:49,800 --> 00:34:54,120
Speaker 5: amazing already because this is definitely a high end, super

643
00:34:54,200 --> 00:34:58,040
Speaker 5: detail oriented space. And so the other touches that we

644
00:34:58,080 --> 00:35:00,239
Speaker 5: added were just on top of a great bay that

645
00:35:00,280 --> 00:35:05,160
Speaker 5: we already had. And so there's literally like Lenye Rose couches,

646
00:35:05,320 --> 00:35:07,520
Speaker 5: I mean things that I'm like, I would love to

647
00:35:07,560 --> 00:35:10,840
Speaker 5: have this in my house in Brooklyn. Yeah, the furniture

648
00:35:10,960 --> 00:35:14,000
Speaker 5: is tap notch, and you know what we really did

649
00:35:14,200 --> 00:35:17,280
Speaker 5: was we made sure we got all fresh bedding, robes,

650
00:35:17,719 --> 00:35:21,000
Speaker 5: toilet tries. I think those touches are really important. You know,

651
00:35:21,040 --> 00:35:23,040
Speaker 5: when you go stay someplace nice, you want to make

652
00:35:23,040 --> 00:35:24,759
Speaker 5: sure that that's all taken care of and you don't

653
00:35:24,760 --> 00:35:26,880
Speaker 5: need to get anything. Whatever you need is going to

654
00:35:26,880 --> 00:35:29,400
Speaker 5: be there for you, but also going to be like

655
00:35:29,960 --> 00:35:32,880
Speaker 5: something luxury because this is a luxury property, so we

656
00:35:32,920 --> 00:35:35,960
Speaker 5: want to make sure there's luxury amenities that's available, and

657
00:35:36,040 --> 00:35:38,560
Speaker 5: even the welcome basket when you first get there, we

658
00:35:38,719 --> 00:35:42,919
Speaker 5: literally have like a delongy coffee machine to make espressos

659
00:35:43,280 --> 00:35:45,440
Speaker 5: and my coffee for my coffee company. So when you

660
00:35:45,520 --> 00:35:47,160
Speaker 5: check in, you get that added touch.

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Speaker 1: Oh so it feels like you.

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00:35:49,280 --> 00:35:50,120
Speaker 5: Yeah, it does.

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00:35:50,680 --> 00:35:51,440
Speaker 1: That's special.

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Speaker 3: Well, how is it similar or are there any similarities

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00:35:54,920 --> 00:35:58,359
Speaker 3: to your apartment? Like I'm wondering what every Angela Yee

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00:35:58,360 --> 00:35:59,360
Speaker 3: spot has.

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00:35:59,640 --> 00:36:02,120
Speaker 5: You know, I will say this is so much nicer

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00:36:02,120 --> 00:36:06,760
Speaker 5: than my house. But I mean it is like Florida

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00:36:06,840 --> 00:36:09,799
Speaker 5: stealing windows that the automatic blinds that go up and

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00:36:09,840 --> 00:36:13,719
Speaker 5: come down. I do love bedding. I think that's so important.

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00:36:13,719 --> 00:36:15,960
Speaker 5: Like when I would lay down in my bed, I

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00:36:16,000 --> 00:36:19,120
Speaker 5: want to feel like, you know, this is some magnificent

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00:36:19,320 --> 00:36:22,520
Speaker 5: the red counts and so there's that, and then also

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00:36:22,600 --> 00:36:25,719
Speaker 5: even certain details like on the TVs, making sure that

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00:36:25,800 --> 00:36:28,000
Speaker 5: we have already provided for you a lot of the

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00:36:28,000 --> 00:36:31,040
Speaker 5: streaming services, cause you know, nobody wants to have to

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00:36:31,080 --> 00:36:32,960
Speaker 5: log in all the time and do all of those things.

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00:36:33,040 --> 00:36:35,239
Speaker 5: So when you come up there, you can lay down,

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00:36:35,560 --> 00:36:37,799
Speaker 5: be in the bed, in the sheets, and then put

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00:36:37,840 --> 00:36:39,440
Speaker 5: on whatever you want to put on and not have

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00:36:39,480 --> 00:36:41,960
Speaker 5: to worry about that. It really is a great escape.

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00:36:42,000 --> 00:36:44,680
Speaker 5: And then in the kitchen, you know, just even from

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00:36:44,840 --> 00:36:47,960
Speaker 5: all of our pots and pans and all of the

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00:36:48,000 --> 00:36:49,840
Speaker 5: things that we have there, I think that feels like

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00:36:49,920 --> 00:36:52,280
Speaker 5: me it's just kind of like high end touches.

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00:36:53,040 --> 00:36:55,640
Speaker 1: Why are we staying at Roxbury House? Didn't yell for real?

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00:36:56,000 --> 00:36:58,640
Speaker 5: You let me know because when I tell you, the

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00:36:58,680 --> 00:37:01,279
Speaker 5: best thing is when people stay there and then they

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00:37:01,360 --> 00:37:04,480
Speaker 5: leave a great review. And that means a lot to me.

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00:37:04,560 --> 00:37:07,239
Speaker 5: Because we do put a lot of detail into everything.

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00:37:07,680 --> 00:37:09,680
Speaker 5: We are always trying to think of ways to elevate

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00:37:09,719 --> 00:37:11,360
Speaker 5: it in different touches that we can add.

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00:37:12,080 --> 00:37:14,640
Speaker 3: Why did you decide to get into the Airbnb game

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00:37:14,960 --> 00:37:15,640
Speaker 3: to begin with?

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00:37:15,960 --> 00:37:18,120
Speaker 5: Well, I love real estate and I thought it was

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00:37:18,160 --> 00:37:20,399
Speaker 5: a great way for me to have a place where

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00:37:20,440 --> 00:37:22,920
Speaker 5: I could escape to. And I did want something where

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00:37:22,960 --> 00:37:25,279
Speaker 5: I could drive there, and so what's great about it

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00:37:25,320 --> 00:37:27,080
Speaker 5: is coming from New York, it's like a two and

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00:37:27,120 --> 00:37:30,680
Speaker 5: a half hour drive, and something that also could make

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00:37:30,719 --> 00:37:34,200
Speaker 5: me some money, because that's important too, And so I

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00:37:34,239 --> 00:37:36,920
Speaker 5: wanted it to at least be able to maintain itself,

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00:37:37,280 --> 00:37:39,120
Speaker 5: but also be a place where I could get away,

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00:37:39,160 --> 00:37:41,839
Speaker 5: but also be a place where my friends are like, Hey,

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00:37:41,880 --> 00:37:43,520
Speaker 5: let's all go somewhere. How about we just go to

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00:37:43,520 --> 00:37:46,080
Speaker 5: my place up state. I think that's important. It's a

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00:37:46,200 --> 00:37:48,399
Speaker 5: luxury to be able to have this, but it's also

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00:37:48,560 --> 00:37:53,360
Speaker 5: practical and I'm really big on practical luxury because it's beautiful,

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00:37:53,440 --> 00:37:55,000
Speaker 5: but it also does make money.

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00:37:55,239 --> 00:37:57,920
Speaker 1: Angela, when are you writing an entrepreneurial book?

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00:37:58,239 --> 00:38:01,760
Speaker 5: I know so everybody like, well, ask me about a memoir.

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00:38:01,800 --> 00:38:04,360
Speaker 5: But I do think you're right, like, maybe something based

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00:38:04,400 --> 00:38:07,279
Speaker 5: on some of the business decisions that I've made, because

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00:38:07,280 --> 00:38:11,520
Speaker 5: I'm really big on doing things that make me feel scared.

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00:38:11,560 --> 00:38:13,920
Speaker 5: And everything doesn't always work the way that you went.

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00:38:14,360 --> 00:38:17,080
Speaker 5: But it's also a matter of knowing when something isn't

717
00:38:17,280 --> 00:38:19,040
Speaker 5: working how you wanted to, how can I fix it?

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00:38:19,040 --> 00:38:22,160
Speaker 5: Because everything can be fixed. I am so inspired by

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00:38:22,239 --> 00:38:25,160
Speaker 5: other people's stories too. Even before we started this interview,

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00:38:25,239 --> 00:38:27,279
Speaker 5: I was talking to you about a guest that I'm

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00:38:27,320 --> 00:38:30,600
Speaker 5: having for a Wealth Wednesday and her entrepreneurial journey, and

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00:38:30,640 --> 00:38:33,520
Speaker 5: I get excited hearing other people talk about their story

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00:38:33,680 --> 00:38:34,680
Speaker 5: their success stories.

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00:38:34,920 --> 00:38:37,000
Speaker 2: Angela Yee, thank you so much for joining us on

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00:38:37,040 --> 00:38:37,800
Speaker 2: the bright side.

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00:38:37,960 --> 00:38:39,279
Speaker 5: Thank you, this is really fun.

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00:38:41,719 --> 00:38:45,200
Speaker 3: Angela Yee is a radio personality, entrepreneur, host of the

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00:38:45,200 --> 00:38:48,520
Speaker 3: broadcast radio show Way Up with Angela Yee and the

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00:38:48,560 --> 00:38:51,080
Speaker 3: host of the podcast Angela Yee's Lip Service.

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00:38:51,480 --> 00:38:53,680
Speaker 1: This segment was in partnership with Airbnb.

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00:38:58,960 --> 00:39:02,160
Speaker 3: That's it for Today's show, and tomorrow we're popping off

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00:39:02,239 --> 00:39:04,799
Speaker 3: with a little extra joy and inspiration.

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00:39:05,560 --> 00:39:09,080
Speaker 2: Join the conversation using hashtag the bright Side and connect

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00:39:09,120 --> 00:39:12,319
Speaker 2: with us on social media at Hello Sunshine on Instagram

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00:39:12,400 --> 00:39:15,560
Speaker 2: and at the bright Side Pod on TikTok oh, and

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00:39:15,600 --> 00:39:18,200
Speaker 2: feel free to tag us at Simone Voice and at

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00:39:18,280 --> 00:39:19,280
Speaker 2: Danielle Robe.

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00:39:19,840 --> 00:39:22,800
Speaker 3: Listen and follow the bright Side on the iHeartRadio app,

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00:39:22,840 --> 00:39:25,520
Speaker 3: Apple Podcasts, or wherever you get your podcasts.

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00:39:25,920 --> 00:39:32,920
Speaker 2: See you tomorrow, folks, keep looking on the bright side.