Speaker 1: Hey, besties, Hello Sunshine.
Speaker 2: Today on the bright Side, So Mallier Alison Morris Roslyn
Speaker 2: is here to give us all the insider tips on
Speaker 2: picking and.
Speaker 1: Buying the right wine. It's hard.
Speaker 2: Plus we play a little game of no way rose
Speaker 2: or wine not. Yeah, we know how that sounds. It's Friday,
Speaker 2: May twenty fourth. I'm Danielle Robe.
Speaker 3: And I'm Simone Boyce and this is the bright side
Speaker 3: from Hello Sunshine. Before we get started, I have to
Speaker 3: give you a shout out. Last night, I used your
Speaker 3: makeup preservation technique.
Speaker 2: You know, we've only talked about this privately, not publicly,
Speaker 2: so nobody knows what you're talking about.
Speaker 3: I think it's time. I think it's time to share
Speaker 3: it with our closestriths.
Speaker 1: Honestly, a good tip.
Speaker 3: It is, okay. So here's Danielle's technique. Whenever she gets
Speaker 3: her glam done, she sleeps in the eye shadow makeup,
Speaker 3: so she removes very carefully removes the rest of her
Speaker 3: face makeup, but then the eye makeup the same. And
Speaker 3: then do you just kind of like mummify when you sleep?
Speaker 3: How do you? Because I tried to do it last
Speaker 3: night and I have a rogue eyelash corner that needs
Speaker 3: to be glued back down.
Speaker 2: First of all, easy to fix the eyelash, you know,
Speaker 2: like hard to redo the whole eye.
Speaker 3: You know.
Speaker 2: I learned this when I was doing a morning show
Speaker 2: in Chicago because I was up at like three am
Speaker 2: every day and I was exhausted and there was no.
Speaker 1: Way I was going to redo my eye makeup every day.
Speaker 2: So I would just wash my face and then you
Speaker 2: can redo the face real easily, right, like you put
Speaker 2: some foundation on. But it's a preservation technique, and yours
Speaker 2: looks great.
Speaker 3: It's okay, It's I kind of wish I had just
Speaker 3: like redone it.
Speaker 2: I feel like everyone's going to come for me too,
Speaker 2: because I hear people on the other end going ooh.
Speaker 3: I think it's fine because you're not going to clog
Speaker 3: any pores on your eyes. It's not like you get
Speaker 3: pimples on your eyes. You get pimples on your cheeks
Speaker 3: and your chin and forehead and everything.
Speaker 2: Yeah, you can't do it for more than one day? Sure, No,
Speaker 2: I'm sure.
Speaker 3: Okay. I have a related question. How long do you
Speaker 3: reuse the same pair of eyelashes for? Honest?
Speaker 2: Yeah, honest, See, I think you're supposed to just do
Speaker 2: them like one, two or three times. But like, if
Speaker 2: I'm traveling, I have a separate travel set of makeup,
Speaker 2: and if it's all I have, I'll read use them
Speaker 2: a bunch until they lose shape.
Speaker 3: For sure. Yeah, I do the same thing. Yeah, I mean,
Speaker 3: especially if I'm paying extra for one of those Minks eyelashes.
Speaker 3: You best believe I'm going to be reusing that.
Speaker 2: The Ardell fake eyelashes that are at the drugstore are
Speaker 2: my very favorite.
Speaker 1: I get the individuals.
Speaker 3: Oh, the individuals are good.
Speaker 2: Yeah, yeah, yeah, and they're cheap. Okay, this is kind
Speaker 2: of related what we're talking about today because we're talking
Speaker 2: about summer trends. It's almost Memorial Day and I can't
Speaker 2: believe it, but that means summer's upon us. So there's
Speaker 2: a whole new wave of fashion trends hitting the streets
Speaker 2: and of course the innerweb.
Speaker 3: So because I am chronically online, I have found this
Speaker 3: social media account that I'm really interested in. I'm fascinated
Speaker 3: by this woman. It's called Data but Make It Fashion,
Speaker 3: and it's by a creator named made Laporta, and she's
Speaker 3: taking a really interesting approach when it comes to trends.
Speaker 3: So we all are curious. Okay, what should I be
Speaker 3: buying this season? What's out? What should I get rid of?
Speaker 3: This account tracks fashion trends based on data points like
Speaker 3: search terms, related posts on social media as an indicator
Speaker 3: of what's catching on right now.
Speaker 2: You know, once in a while you get a gem
Speaker 2: from somebody like who they follow? This was a gem.
Speaker 2: H this is a very cool account.
Speaker 3: It's really really cool. I love you know, I love science.
Speaker 3: I mean I love the research backed approach to fashion.
Speaker 3: She's a computer scientist. M I know.
Speaker 1: Very cool. Okay, tell us about the trends.
Speaker 3: Okay, So low rise jeans are up about forty one
Speaker 3: percent in popularity recently.
Speaker 2: Bye, who I need to know who is wearing these?
Speaker 3: I'm wearing low rise jeens right now, wide leg asos.
Speaker 3: These were so cheap, like thirty dollars.
Speaker 2: It's not the price point, it's the style.
Speaker 1: I can't do that.
Speaker 2: I don't have the stomach for that.
Speaker 1: What do you mean low ride?
Speaker 2: Like that wasn't good for me When I was in
Speaker 2: eighth grade. I was so happy when high rise came out.
Speaker 3: But you wear cargo pants.
Speaker 2: I do wear cargoes.
Speaker 3: Cargoes are kind of in the low rise family. They're
Speaker 3: a cousin to low rise.
Speaker 1: I buy a high rise cargo. I'm a high rise girl.
Speaker 1: Low rise.
Speaker 2: That's like, remember when Brittany was doing Toxic and had
Speaker 2: like all those abs.
Speaker 1: It's just not my thing. I like cheeseburger.
Speaker 3: You never got into the Brazilian jeans with the tiny
Speaker 3: little zipper. Do you remember those? It was like the
Speaker 3: micro zipper.
Speaker 2: No, okay, maybe this this is for tall people, you
Speaker 2: can do that.
Speaker 3: No, this is a Miami thing because in Miami. In Miami,
Speaker 3: we literally had this like Brazilian Jeans superstore and you
Speaker 3: would go in. I swear to you, the zipper was
Speaker 3: probably an inch long. It's like a hind size of
Speaker 3: a penny. Yes, you can see your hip bones like
Speaker 3: all of it. It like shows everything. But anyways, I
Speaker 3: don't think you need to go that. I know they're back,
Speaker 3: but I'm I'm loving it. I love the low rise jeans.
Speaker 1: I love that for you.
Speaker 3: Okay, tortoises shell sunglasses are up thirty eight percent in
Speaker 3: popularity according to data, But make it fashion.
Speaker 1: That's cool.
Speaker 3: I love yeah, I tortoiseshell timeless. Yes on the heels
Speaker 3: of that brown leather accessories are actually down eighteen percent
Speaker 3: in popularity, So I understand.
Speaker 2: That I want to know where this has come, Like
Speaker 2: how why?
Speaker 3: I think maybe, I guess maybe black. I'm seeing a
Speaker 3: lot of black and gold belts, belts are back, belts
Speaker 3: are back, black and gold sunglasses, gold frame. You know
Speaker 3: those tiny gold frame sunglasses with the black lenses.
Speaker 2: Yes, yeah, I'm laughing because I dated a guy one
Speaker 2: time who was so stylish, like he I would feel
Speaker 2: uncomfortable almost getting dressed during the day because I was like,
Speaker 2: I can't walk next to him like he's so he
Speaker 2: must think my outfits are horrible. So one day I
Speaker 2: asked him, I was like, do you think, like, would
Speaker 2: you get rid of anything in my closet? Do you
Speaker 2: hate anything I wear? And you know, I like feedback
Speaker 2: And he was like, let me think about it. I
Speaker 2: think the belts And I was like, what do you mean?
Speaker 2: And he's like, there's like a lot of belts with jeans,
Speaker 2: and I think I would just get rid of the belts.
Speaker 1: I don't know how I'm gonna bring them back.
Speaker 3: Well, send them over to data, but make it fashion
Speaker 3: and he can eat his own words. Yeah, Okay, we
Speaker 3: have to talk about flip flops. Okay, this is your opus,
Speaker 3: flip flops.
Speaker 2: I am.
Speaker 3: I'm really devastated to report that flip flops are up
Speaker 3: twenty five percent in popularity. You guys, this is an
Speaker 3: epidemic that is affecting a lot of people right now,
Speaker 3: and it's just not it's not good for the country,
Speaker 3: it's not good for the culture. It's it's really tragic.
Speaker 3: I don't like this at all.
Speaker 2: I think you just have to be a little more
Speaker 2: specific because you don't mind slides, you don't like the
Speaker 2: flippity flaps.
Speaker 3: I don't like the sound that flip flops make, you know,
Speaker 3: the smacking sound.
Speaker 1: Yeah, I don't let I don't like that. Do you
Speaker 1: have a core memory that's bothering you?
Speaker 3: I wore them. I wore them a lot growing up,
Speaker 3: and I think it just this is, you know what.
Speaker 3: I'm just going to show up and be myself and
Speaker 3: just say the thing that I want to say, because
Speaker 3: this is kind of harsh, but I just think that
Speaker 3: flip flops are cheap. They're cheap looking like there's a
Speaker 3: place for flip flops. Wear them from the hotel room
Speaker 3: to the pool, wear them to the beach. I totally
Speaker 3: get it. They're practical, functional, but in everyday life, I
Speaker 3: just think they're cheap looking and it reminds me of
Speaker 3: like when I was broke. You know, so you have PTSD.
Speaker 1: Yeah, yeah, no, I get it.
Speaker 2: I have a hard time with flip flops because I
Speaker 2: have a hard time with anything flat because I'm five
Speaker 2: to one. So I also have a hard time with
Speaker 2: like ballet toe or ballet slipper flats.
Speaker 1: All those.
Speaker 2: Yeah, some people can pull them off. It's not for me.
Speaker 2: I need a little wedge, like I love my Air
Speaker 2: Force once because they give me an inch or two.
Speaker 3: After the break, we're talking and tasting wines with Alison
Speaker 3: Morris Roslin and.
Speaker 2: It feels like we're already tipsy. We'll be right back.
Speaker 2: We're back in summer season is quickly approaching, and Simone,
Speaker 2: I don't know about you, but I'm already day dreaming
Speaker 2: of those late summer afternoons in the park or by
Speaker 2: the pool with a cool glass of wine.
Speaker 3: That sounds like a dream. A glass of wine. It's
Speaker 3: a favorite summer accessory here on the bright Side, which
Speaker 3: is why we've asked level three PM Leier Alison Morris
Speaker 3: Roslin to join us today. Alison is a former news
Speaker 3: anchor and now the founder of Francy Not Fancy. It's
Speaker 3: a luxury wine consulting company. She's also a dear, dear
Speaker 3: friend of mine and I'm so excited to see her.
Speaker 3: Welcome Allison.
Speaker 1: Hi, guys, I'm so happy to be with you.
Speaker 2: Okay, So you became a level three somalier. I need
Speaker 2: to separate those two things. What does it even mean
Speaker 2: to become a psalm? And then what does it mean
Speaker 2: to become a level three palm?
Speaker 1: So Sam is a wine prow We say some because
Speaker 1: some of you as a French word that is annoying
Speaker 1: for non French speaking people to say, so we say salm.
Speaker 1: Let's just keep it simple. Level three is the wine
Speaker 1: certification level where you can work on a restaurant. You
Speaker 1: have to do blind tastings, pass a big exam, and
Speaker 1: so like level three is the one you want to
Speaker 1: get to. There are masters which are four and five.
Speaker 1: You can go higher than that, but that's like the
Speaker 1: crazy kind of stuff.
Speaker 2: Okay, but I feel like we need to tell everybody
Speaker 2: that you guys used to work together.
Speaker 3: Yes we did. Alison and I have worked together in
Speaker 3: two different locations.
Speaker 1: So you guys did local news together. Yeah, yes, we.
Speaker 3: Work together in New York City and then we also
Speaker 3: work together at National News, so too, scene is all.
Speaker 1: Yes, I'm so curious about your pivot.
Speaker 2: How does somebody go from news to being a palm?
Speaker 2: Like did you just drink every night after you did
Speaker 2: these stories?
Speaker 1: And we're like, maybe I should. It's a career.
Speaker 2: Yeah.
Speaker 1: First, let me just say, you go so quickly when
Speaker 1: like you have the idea like end them out, but
Speaker 1: I so quick version out of college, I moved to France.
Speaker 1: My mom's family's from France, and I worked in Paris
Speaker 1: for a while and just by happenstance, made a friend
Speaker 1: there who family owned a chateau in Bordeaux for years
Speaker 1: and years and years. Was like the best friend you
Speaker 1: could ever meet. And I didn't really know anything about wine,
Speaker 1: but Jeange, as my husband makes fun of me when
Speaker 1: we call him, taught me everything. Like he knew about
Speaker 1: wines and we were always drinking great wines at his
Speaker 1: house and it was just always something that was kind
Speaker 1: of a hobby for me. I was working in news
Speaker 1: at the time then, so I just you know, it
Speaker 1: was just fun. And then this is totally true but
Speaker 1: sounds completely bonkers. I was nearing the end of my
Speaker 1: last TV contract. I was homesick with COVID. I started
Speaker 1: like binge watching the Julia Child Show on Max or whatever,
Speaker 1: and had a dream, like a crazy dream overnight that
Speaker 1: I quit the news became a sum It was nuts.
Speaker 3: I have to brag on Alison for a little bit,
Speaker 3: because Alison, we love celebrating multidimensional women on the show,
Speaker 3: and Alison, your multitudes are just incredible shining. Alison graduated
Speaker 3: from Yale, then she became a financial reporter. She did
Speaker 3: that in Europe, she worked for CNBC. Then she became
Speaker 3: a news anchor and covered a lot of hard news,
Speaker 3: breaking news, and now she's a level three song So
Speaker 3: talk about like you've just had so many incredible different eras.
Speaker 1: Right back at you.
Speaker 2: By the way, all of the psalms I've ever met
Speaker 2: have sort of their own philosophy on wine.
Speaker 1: Do you yeah? They doan yeah. For me, it's just
Speaker 1: like keep it simple and there are no rules. I
Speaker 1: think there are a lot of parallels, which sounds a
Speaker 1: little bit crazy, between the business world and the wine world.
Speaker 1: There are people who've been doing it forever who are
Speaker 1: old school, who are very often older white men, and
Speaker 1: they just kind of like this is how it's done.
Speaker 1: There are a lot of people are like, well, one
Speaker 1: needs to be served this way, and we talk about
Speaker 1: it this way because then it's in a accessible to
Speaker 1: people and you can gatekeep it. And so my kind
Speaker 1: of philosophy is just like, let's not talk about it
Speaker 1: that way. So my business is called Francy, not fancy.
Speaker 1: And the whole concept was like, to me, wine should
Speaker 1: be French. They shouldn't be fancy, like they should be
Speaker 1: of France and have these beautiful flavors that we love.
Speaker 1: But they don't need to be expensive. They don't need
Speaker 1: to be show offee. They don't need to be elitists.
Speaker 1: Like we should be less bougie. We should be spending
Speaker 1: less on wines. We should be enjoying the good stuff.
Speaker 1: Like spending your last time to get a good bottle
Speaker 1: of wine. It's not necessary. So people are looking for
Speaker 1: wine tips. I give away a ton of wine knowledge
Speaker 1: and I'm just so you also know, I'm not in
Speaker 1: partnership with any wine. So like the stuff I pick,
Speaker 1: I pay for myself. I drink myself I don't take
Speaker 1: wines free from anybody, So like, if I recommended you,
Speaker 1: it's because I'm like, I would drink this in my house.
Speaker 3: Alison. You bring this philosophy of simplicity and accessibility into
Speaker 3: your consultancy. And you also have a newsletter, which I
Speaker 3: love because I an email from you and you'll just
Speaker 3: the subject line is, here's one thing to know about
Speaker 3: wine today.
Speaker 1: It's just so simple, it's genius. We're gonna get you
Speaker 1: on the mailing list. Yes, I need to be in.
Speaker 2: I'm actually interested, but I want to know what's one
Speaker 2: thing we need to know about picking a bottle of wine.
Speaker 1: I would just say, learn a couple of things that
Speaker 1: are definites for you about wine, and then maybe spend
Speaker 1: a little time at your local local store. Pop in
Speaker 1: and talk to someone, tell them a little bit about
Speaker 1: what you like, have them help you and guide you
Speaker 1: a little bit, and then you can start doing it
Speaker 1: on your own, or you know, when you're online read
Speaker 1: some of the descriptions. I have to admit something admitted.
Speaker 1: You will not upset me.
Speaker 2: I might upset listeners, though, Okay, I'm here to defend you.
Speaker 1: Thank you.
Speaker 3: So.
Speaker 2: My favorite way to drink wine is with ice. I
Speaker 2: like a red wine with ice, and it's in Italy
Speaker 2: it's called something.
Speaker 1: So they do they serve drinks like that, Like you
Speaker 1: can do drinks, certain wines and certain drinks on ice.
Speaker 1: But and I have a lot of friends who do this,
Speaker 1: so don't feel badly. The one thing I would ask you,
Speaker 1: is it because you don't like the temperature of the wine.
Speaker 1: You don't like the taste without the ice?
Speaker 2: A little bit of both?
Speaker 3: Okay?
Speaker 1: Because I would say chilling is not a bad thing.
Speaker 3: Love a childred, love a childred.
Speaker 1: I just drank a red this week that is actually
Speaker 1: called chillible red because I was like, phenomen love a
Speaker 1: childred and certain reds. It's good to do that with.
Speaker 1: Like you don't want to chill your Cabernet sevenion ear molow,
Speaker 1: like those are heavier wines. You lose so much of
Speaker 1: the wine and chilling it. But like a Beaujelai, a
Speaker 1: pino noir, totally cool to chill. So I would even
Speaker 1: say think about drinking your red maybe cool, but like
Speaker 1: using those like you know, those like plastic ice cubes
Speaker 1: that don't melt or because you're really just watering it down.
Speaker 2: A lot.
Speaker 1: But if you're not into like a heavy alcoholic drink,
Speaker 1: and that makes it more palatable for you, enjoy enjoy
Speaker 1: your wine. If you're not enjoying it, it's what's the point.
Speaker 2: Let's talk price, because this is a huge conversation around wine.
Speaker 2: A lot of times the the idea is that it's
Speaker 2: really expensive to get a great bottle. I know from
Speaker 2: researching that's not the case. No, But how do you
Speaker 2: determine what's what's good? Like if you walk in to
Speaker 2: a liquor store and you're this happens to me all
Speaker 2: the time, like I'm going to somebody's house, I want
Speaker 2: to bring a bottle. I want it to be reasonable, right,
Speaker 2: how do you go about that?
Speaker 1: So one thing I would say is there have been
Speaker 1: some studies done where they say that once you get
Speaker 1: to like the thirty dollars level, that it doesn't necessarily
Speaker 1: get better from there. Like a thirty dollars bottle of
Speaker 1: wine made the same way as one hundred dollars bottle
Speaker 1: of wine are comparable.
Speaker 3: So that's good.
Speaker 1: My suggestion for people is outside of champagne bubbly, which
Speaker 1: can be a little bit more expensive, if you're buying
Speaker 1: a bottle of wine. If you can just get to
Speaker 1: that fifteen ninety nine nineteen ninety nine category, you're talking
Speaker 1: about better stuff. So if you can just step it
Speaker 1: up a little bit into there, it doesn't have to
Speaker 1: be expensive. These bottles here the most expensive bottles that
Speaker 1: I brought to you, the most expensive twenty seven dollars.
Speaker 1: So and I just tried a Mountipolgiano the other day.
Speaker 1: It's an Italian red that I eleven ninety nine. So
Speaker 1: you don't have to spend a lot. And that's not
Speaker 1: to say that you know, a fifty dollars champagne isn't good,
Speaker 1: but you can get them for twenty five dollars thirty dollars.
Speaker 1: I have a ton of examples on my website where
Speaker 1: I'm like, hey, if you need to bring a decent
Speaker 1: champagne to a party, I happen to love Nicola Foyat
Speaker 1: is a champagne that you can get in like the
Speaker 1: thirty dollar range. It's always something I bring. It's half
Speaker 1: the price of some of the other fancier labels that
Speaker 1: you all know that I won't mention, and it's excellent.
Speaker 1: So you can find things and you don't have to
Speaker 1: break the bank and then you know you spend fifty
Speaker 1: seventy five hundred when it's really a special occasion.
Speaker 3: That is such a good tip, the thirty dollars tip.
Speaker 3: I love that it is Memorial Day weekend. We have
Speaker 3: three bottles of wine in the studio that Alison brought
Speaker 3: for us. They're staring me in the face right now
Speaker 3: and they're looking very cold, and it looks like we're
Speaker 3: losing some condensations. So I think that we should crack it.
Speaker 3: Cry me.
Speaker 2: I think this is the first time ever that I'm
Speaker 2: drinking at work.
Speaker 3: Oh, big day, not.
Speaker 1: For me, Okay, So first rule, I brought a white
Speaker 1: a rose in a red. First thing I would just
Speaker 1: say is this is the French way, and it makes
Speaker 1: a lot of sense and good to know. When you're
Speaker 1: serving at home, you should always go from light to heavy.
Speaker 1: So when you're having a meal, when you're drinking at home,
Speaker 1: start with the lightest thing. So like it's typical to
Speaker 1: start with a champagne or a white wine, then go
Speaker 1: to your pink, then go to your red, and then
Speaker 1: if you're really being fancy, do your dessert wine. So
Speaker 1: you kind of taste in that order, and what do
Speaker 1: you think we should be looking for. I'm going to
Speaker 1: start with a white It's a reasoning. It is from
Speaker 1: the finger Lakes in Upstate New York. The finger Lakes
Speaker 1: make great reasonings, much more affordable than other reasons which
Speaker 1: will come from like Germany or Alsas in France, or
Speaker 1: so if you want a well priced this guy, depending
Speaker 1: on where you buy it from. This is the what
Speaker 1: is it? The doctor Frank Constant I brought this goes
Speaker 1: for like sixteen ninety nine. So this is not expen
Speaker 1: It's like really really pale. Most wines are pale straw.
Speaker 1: This almost border's unclear. It's got like very little color
Speaker 1: to it, but that does not mean that it doesn't
Speaker 1: have a lot going on. Key thing though, with reasoning,
Speaker 1: A lot of people think reasoning is sweet, and that's
Speaker 1: because reasoning can be sweet. They make dry, somewhat dry,
Speaker 1: somewhat sweet. There's a whole range. So this makes sure
Speaker 1: it says dry on the bottle, or you're gonna get
Speaker 1: a sugar mom that you weren't asking for.
Speaker 3: I always thought reasling was kind of sweet.
Speaker 1: This is so I see you swirling, so we're supposed
Speaker 1: to swirl. Here's what you do with wine. You sniff first,
Speaker 1: take a smell, Just see what it smells like. Do
Speaker 1: you smell anything? If you don't, that's cool, don't worry
Speaker 1: about it.
Speaker 2: Okay, No, I smell. I just don't know how to
Speaker 2: describe what I'm smelling.
Speaker 1: Yelling does it remind you anything? That's really what wine
Speaker 1: people are doing. They're like yelling out the things that
Speaker 1: it like triggers in their brain that it reminds you of.
Speaker 1: I don't want to tell you what I'm smelling because
Speaker 1: I want to see.
Speaker 3: I'm smelling sweet.
Speaker 1: I'm smelling laundry detergent, just kidding. I don't know you're
Speaker 1: smelling glasses that were probably really clean. Well, like I
Speaker 1: smell the dish, I'm just gonna sip it. You smell,
Speaker 1: you swirl and then you see if you notice any difference.
Speaker 1: And the only reason you swirl, you're just giving it
Speaker 1: a little air. It's exactly helps you realma's get out.
Speaker 1: They just need to get into me.
Speaker 3: That's really nice, right.
Speaker 2: Oh, you actually do smell a big difference when you swirl,
Speaker 2: So see.
Speaker 1: How that that's this is not It's got a lot
Speaker 1: of fruit flavor, but this is not a sweet one.
Speaker 3: It's fruity, but it's so balanced, not overly sweet.
Speaker 1: Someone knows her wines. So this wine. One of the
Speaker 1: things I love about it, why it's great for this
Speaker 1: time of year is it's got like really nice. It's crisp.
Speaker 1: I would serve it just like a touch hold on this.
Speaker 1: It'll be really crisp. But it's crisp, it's clean, it's
Speaker 1: got some fruit, a little floral to it. It's got
Speaker 1: enough going on that it's not boring.
Speaker 2: And I can't take an elevated grape juice in a
Speaker 2: great way.
Speaker 3: Am I getting?
Speaker 2: It's basically the wine is right, I guess I elevated
Speaker 2: grape juice?
Speaker 3: Am I getting green apple?
Speaker 2: Yeah?
Speaker 1: You might get a touch?
Speaker 3: Yeah, when I taste it, I get.
Speaker 1: Some green app What do you smell a little bit
Speaker 1: of honey or almost like a honeysuckle, like a blossom.
Speaker 3: That's what I was trying to put my finger on.
Speaker 1: Yeah, And then you'll find that's really common and a
Speaker 1: lot of floral notes and wines like honeysuckle and blossom.
Speaker 1: You'll find that in a reasoning. You'll find that in
Speaker 1: a shed and blanc I get like Simona does this?
Speaker 1: It does have grain to it, like a little greenappoli
Speaker 1: a little maybe like a like a honeydew a little bit.
Speaker 2: I think part of wine though, is learning a fully
Speaker 2: new vocabulary. And so I'm hearing you say, like if
Speaker 2: I were to categorize it, it's fruits, it's foliage.
Speaker 1: And like how else would you characterize We call it few,
Speaker 1: so it'll be like fruit earth w can be wood
Speaker 1: for if something's oaked, okay, but awesome trick for this
Speaker 1: wine that I love. Chinese food is one of the
Speaker 1: hardest things on Earth to pair with wines, because like
Speaker 1: think about when you order Chinese food for dinner, You're
Speaker 1: getting like pork fried rice, beef with broccoli, shrimp, and
Speaker 1: it's like what goes with oh dumpling, ha, gonna get everything? Yeah,
Speaker 1: promise you this reasoning or a dry reasoning like this boom,
Speaker 1: try it with Chinese food. It's got like enough acidity
Speaker 1: and like minerality to cut through like the greasy and
Speaker 1: the fried. It's got a little floral and like friggance
Speaker 1: to stand up to the spice. And then it's just
Speaker 1: it's not a thin wine that like I would this
Speaker 1: would be fine with beefrom brocolate. This would be fine
Speaker 1: with a little bit of pork. It works. That's why
Speaker 1: most people drink beer with Chinese food, because it's just
Speaker 1: hard to find wine.
Speaker 3: My mother is the most bougie wine drinker I know,
Speaker 3: and everything I know about wine I learned from her.
Speaker 3: She was not a reasling fan, but Sheila, I hope
Speaker 3: you're listening. I have a new dry reasling that you're gonna.
Speaker 1: Like, Shila, call me, I'll send you some.
Speaker 3: Okay, can you pour us this next one? Alison's yes.
Speaker 3: Ooh do you hear the sound of that?
Speaker 2: Wait?
Speaker 1: But what's this song called? It's wolfer Estate Summer in
Speaker 1: a Bottle Rose? Except this is their coat to Provence rose.
Speaker 1: They make a rose now in France. And for people
Speaker 1: who don't know, wolfer Estate is an awesome family owned
Speaker 1: vineyard and sagaponic in the Hamptons, and so this is
Speaker 1: their French and why I love their Long Island rose too,
Speaker 1: But why I prefer the French. If you're someone who
Speaker 1: looks at pink wine and thinks like I don't drink pink,
Speaker 1: that's sweet. If you want to make sure that you're
Speaker 1: drinking a dry rose, always pick a French one. I
Speaker 1: smell honey in this.
Speaker 2: This is the one I smell honey.
Speaker 3: Is that incorrect?
Speaker 2: You're looking at me with.
Speaker 1: Not incorrect, No, it's not incorrect. I get like a
Speaker 1: little like a really light peach, really faint peach. Okay,
Speaker 1: really melon yeps go and fruits yep, little like you
Speaker 1: get strawberry always.
Speaker 3: I'm getting extremely drinkable. This is an extremely drinkable glass
Speaker 3: of wine.
Speaker 1: Yeah, just taste it. It's so soft and round, it's
Speaker 1: so lovely. How good is that? How many times have
Speaker 1: you been at a pool party or a picnic or
Speaker 1: somewhere where they're pouring rose and it's a hot day
Speaker 1: and it's refreshing until you swallow it and then it
Speaker 1: like burns the back of your throat because the alcohol
Speaker 1: is too high. It's not good. This is this to me,
Speaker 1: wine is so drinkable. It's dangerous.
Speaker 3: I want some more.
Speaker 1: People call these wines pink, but it's really not. It's
Speaker 1: almost like what we call in wine and the onion skin,
Speaker 1: because it really looks like kind of like a yellow
Speaker 1: onion skin. It's got that like orangish peachy tine butter. Yeah,
Speaker 1: it's got like a like a just slight copper color
Speaker 1: to it. And this, of course, because it's a rose,
Speaker 1: you want to serve an nice and chilled, so like
Speaker 1: no one's gonna be mad if you are having a
Speaker 1: barbecue and you put this on ice, keep it in
Speaker 1: the fridge like chilled. That's totally fine. Yes, fridge cold
Speaker 1: can make wines a little too cold, and so you
Speaker 1: don't get all the flavors. But I will just say
Speaker 1: this Memorial Day week in summertime, keep your wines fridge cold,
Speaker 1: because you pour them and they're gonna be not fridge
Speaker 1: cold real fast. So in the summer, in the cooler weather,
Speaker 1: give them a pick it up a little bit.
Speaker 3: You'll also recognize this bottle the instant that you see
Speaker 3: it in your store because it's covered in this explosion
Speaker 3: of flowers. It's so colorful. It has a.
Speaker 1: Summer all over it, a secret garden.
Speaker 3: It's just beautiful.
Speaker 1: It's the prettiest bottle to put out on a table
Speaker 1: when you're having company.
Speaker 3: Butterfly, I want to drink this with chicken, of course,
Speaker 3: my favorite slathered in barbecue sauce. But I love it
Speaker 3: because it reminds me of summer Okay, I want to
Speaker 3: drink it out of barbecue. I want to have some watermelon,
Speaker 3: maybe some corn, a nice salad like this is just
Speaker 3: perfect for a barbecue.
Speaker 1: Like a day outside. Right, And this is something that
Speaker 1: most people don't know. That's like a sleeper thing. So
Speaker 1: you can sneak your roseana all times of year. Rosea
Speaker 1: is awesome. A Thanksgiving dinner, it's great. Wait, oh my god,
Speaker 1: that's cool.
Speaker 3: I'm going to do that.
Speaker 1: So great.
Speaker 2: So in the last five years, I would say I've
Speaker 2: done a lot of work on myself as I'm in
Speaker 2: the dating world, and I have to tell you when
Speaker 2: I go on dates, the one thing I still don't
Speaker 2: feel totally confident about is picking a glass or a
Speaker 2: bottle of wine.
Speaker 1: Oh, we can help you with that. I leave it
Speaker 1: to the guy. No, because here's the thing. No, No,
Speaker 1: because here's the thing. The guy is sitting there being like,
Speaker 1: I don't know what the hell to order, but she
Speaker 1: thinks I do, right. I actually get that vibe from people.
Speaker 2: So if like in a very simplistic world, because I
Speaker 2: know you could give me a ton of great advice.
Speaker 2: If I don't know what to do and I see
Speaker 2: a large menu, Yes, what's my ghost?
Speaker 1: Okay, So here are a couple of things that I
Speaker 1: would just say. One thing, and this is totally a
Speaker 1: restaurant trick that's just helpful to know, and this is
Speaker 1: so applicable to you because it's a dating thing. Do
Speaker 1: not order the second cheapest wine on the menu. Restaurants
Speaker 1: know that usually it's the guy who's ordering, and he
Speaker 1: doesn't want to look cheap, and so he won't order
Speaker 1: the cheapest. He will order the second cheapest. And so
Speaker 1: what they do is they actually take the worst wine
Speaker 1: on the list in many cases and jacket up so
Speaker 1: that they make a great margin on the wine that
Speaker 1: you buy the most. Whoa hot tip, right, Like, if
Speaker 1: you walk into a restaurant and the second cheapest wine
Speaker 1: happens to be saying, you know and love by all means,
Speaker 1: go for it. But a lot of restaurants are like,
Speaker 1: he doesn't want to order that nine dollars. He thinks
Speaker 1: he's looking good if he orders that eleven dollars by
Speaker 1: the glass. So we're going to make the you know
Speaker 1: one that's really eight dollars eleven dollars, and we're gonna
Speaker 1: make all this money on it. So avoid the second
Speaker 1: cheapest one on the menu. That is such a hot tip.
Speaker 1: Don't be afraid to ask your server for advice. Tell
Speaker 1: them a couple of things. For example, like I usually
Speaker 1: put ice in my red wine. That will tell them
Speaker 1: that you don't like something that's like really intense. Tell
Speaker 1: them how you drink your wines and ask them to
Speaker 1: help you. Or when in doubt, ask the bartender. No
Speaker 1: one knows wine better than the bartender, and especially if
Speaker 1: you're ordering by the glass, he's gonna kick you a
Speaker 1: little taste and just like, try this, you like it,
Speaker 1: order it great? Heck, asking for help, ask questions hurs sorr.
Speaker 1: I shouldn't say him, but ask your bartender for help.
Speaker 1: They are happy to I go into our local restaurants
Speaker 1: and they know that I know, and I'll just be
Speaker 1: like hey, and he's like, people are ordering this one
Speaker 1: a lot. Just taste it for a second, see what
Speaker 1: you think. They love to help. But another cool thing,
Speaker 1: just keep in mind that ordering wines from where your
Speaker 1: food is from makes a lot of sense. Those wines
Speaker 1: and those foods were made to work together. Like Italian
Speaker 1: food and Italian wines, they come from the same region.
Speaker 1: They're designed to pair well.
Speaker 3: Together.
Speaker 1: They're designed to go with the foods of the regions.
Speaker 1: So like I'm always a big fan of like I
Speaker 1: prefer French wines, but I'm not ordering French wine and
Speaker 1: an Italian restaurant ever, you know, so pick from the place.
Speaker 3: I hate to move us along here, but we do
Speaker 3: have one more bottle to finish off and you need some.
Speaker 1: So I was talking to one of your producers on
Speaker 1: the phone and she was like, I know which wine
Speaker 1: it is, but can you say it because it's it's
Speaker 1: like a lot of French words. So this is domain
Speaker 1: d'An signan petit grop and petit grop means like little bunches,
Speaker 1: so it's like little bunches of grapes. And this is
Speaker 1: from the cot Rousillon and Russions in the south of France. Zapard.
Speaker 1: I cannot try to wrap the case speak friends, but
Speaker 1: like you can say it like, it's okay if you
Speaker 1: call it like petit grapes from the resilient that's fly.
Speaker 1: Like the guy the wine stir will help you. He
Speaker 1: knows you won't be the first person who said it.
Speaker 2: We just need a voice note from you that we
Speaker 2: can replay to the wine people.
Speaker 3: Exactly.
Speaker 2: So this one is a deep red. It's the first
Speaker 2: red that we're trying.
Speaker 1: This is our red. And this is fifty, which is
Speaker 1: like a grape that most people haven't heard of. You
Speaker 1: don't see it a lot out of version, but it's
Speaker 1: it's a really big, blending grape. It can be on
Speaker 1: its own. So this is for a red. It's gonna
Speaker 1: be heavier than anything we've had. But for a red,
Speaker 1: this is like on the lightered to medium side.
Speaker 3: So this is not full body and you can see
Speaker 3: through it and that's completely opaque.
Speaker 1: Look at you, pro.
Speaker 2: What does this smell like? I'm having trouble with the
Speaker 2: vocabulary of it.
Speaker 1: No, you know the vocabulary. You're like, this smells like
Speaker 1: nice grapes.
Speaker 2: You can't say everything smells like grapes.
Speaker 1: Hellas in, okay, you smell this Because I feel like,
Speaker 1: what how I'm going to describe this? I feel like
Speaker 1: you might describe it like this, like smell tell me
Speaker 1: what it smells like to because.
Speaker 2: I I'm I can't because it's going to sound mean.
Speaker 2: It smells like rubbing alcohol, but it doesn't taste like rubbing.
Speaker 1: Han smell though, do you pick up any fruitiness to
Speaker 1: it like when I smell this, this smells to me like.
Speaker 3: Jam I got cherries, I got a little bit of
Speaker 3: chocolate maybe or no, you know.
Speaker 1: Amore, maybe a little especially from the Granachhi and get
Speaker 1: herb smells. You might pick up a little lavender. You'll
Speaker 1: get like little white pepper when you taste it. A
Speaker 1: wine like this, a wine like a peano water. These
Speaker 1: are the kinds of reds that you want to start
Speaker 1: drinking in the summer because they're just a little bit lighter.
Speaker 1: They're lighter than a cab, They're lighter than amr low.
Speaker 1: They they're just a little more easy drinking. This isn't
Speaker 1: going to put you to sleep in the sun. It's
Speaker 1: just a little bit lighter because I just I can't
Speaker 1: sit down with a heavy, heavy glass of wine.
Speaker 3: It'll put me to sleep. I've seen a lot of
Speaker 3: celebrities getting into the wine space. Are there any good
Speaker 3: ones out there? Are there any standouts that we should
Speaker 3: know about.
Speaker 1: Yes, Sarah Jessica Parker's in vivo is really good and
Speaker 1: she's really involved in the process. It's great. I love
Speaker 1: hearing that. I love her so much everything she does,
Speaker 1: so I should just say quick answer Sarah, Jessica Parker,
Speaker 1: Cameron Diaz, and John bon Jovi's wines. John bon Jovi
Speaker 1: makes Hampton Water. It's a rose, It's a French rose.
Speaker 1: It's great. All three of them consistently get rated ninety
Speaker 1: points are higher. They are good wines, and they're inexpensive.
Speaker 3: Can you give us a few tried and true wine
Speaker 3: pairings looking ahead to summer Memorial Day weekend? I mean,
Speaker 3: we know red for meat's whites for fish, but are
Speaker 3: there certain wines that break the mold?
Speaker 1: Yes. Champagne is an outrageous wine with food, and people
Speaker 1: don't think of champagne that way. They toast with it,
Speaker 1: they celebrate with it. Champagne is also delicious with really
Speaker 1: basic food, so like I will never ever ever in
Speaker 1: my life you've tried chicken without champagne. It really cuts
Speaker 1: through rich and heavy food. So it's a great move.
Speaker 1: So Champagne, so champagne, but also rose. As I mentioned,
Speaker 1: it's fantastic with salmon, which we know great with like turkey,
Speaker 1: grilled chicken on the barbecue. Like rose is a great
Speaker 1: food pairing and people don't always think of it that way,
Speaker 1: and don't be shy, like if it's just too too
Speaker 1: hot on a summer day and you just can't do red.
Speaker 1: But you want wine, do rose with a burger. It'd
Speaker 1: be fine, and don't be embarrassed. If you really love
Speaker 1: red wine. Red wine can also work with fish.
Speaker 3: All right, we're pausing the party for just a moment
Speaker 3: to take a quick break.
Speaker 2: Stay with us, and we're back.
Speaker 1: Okay.
Speaker 2: Tomorrow, May twenty fifth is National Wine Day, so to celebrate,
Speaker 2: we want to play a little game with you.
Speaker 1: And it's very kitchy. You have to bear with us.
Speaker 1: I love kitsch. It's always national one day in my house.
Speaker 3: Okay, Allison, bear with us. We are calling this no
Speaker 3: way Rose or wine not okay, I love it. We're
Speaker 3: gonna present a few different scenarios and if you don't
Speaker 3: think it's okay, you'll say no way Rose. And if
Speaker 3: you do think it's okay, you just give us a wine.
Speaker 3: Not okay. So I'm ready, you ready to get started?
Speaker 3: All right? So let's say I'm out a friend's dinner
Speaker 3: party and she serves me a glass of wine with
Speaker 3: ice cubes in it. Danielle's favorite.
Speaker 1: It's gonna be my dinner party.
Speaker 3: Basically, I'm at Danielle Robe's house, and she serves me
Speaker 3: a glass of wine with a couple of Honkin ice
Speaker 3: cubes in it. No Way Rose or wine, not.
Speaker 1: Unless you're Danielle. No Way Rose.
Speaker 3: It's gonna get It's a no way for It's a
Speaker 3: no Way Roses the record.
Speaker 2: I wouldn't serve it to anybody else, but I am
Speaker 2: drinking it with ice for sure.
Speaker 1: Okay.
Speaker 2: One of my favorite wine brands is a screw top.
Speaker 2: But I heard a chef say that cork top wines
Speaker 2: are actually the best, So please be the tie breaker.
Speaker 2: Is it okay for me to drink from a screw
Speaker 2: top wine bottle?
Speaker 1: No Way Rose? Or why not? Why not? Two of
Speaker 1: the wines I brought here today are excellent screwtops.
Speaker 3: Okay, let's say open a new bottle of wine to
Speaker 3: enjoy on my own. And then I had a glass
Speaker 3: or two and I just decided to save the rest,
Speaker 3: but I left it uncovered on the countertop overnight. Can
Speaker 3: I still drink it? No Way Rose or whine?
Speaker 1: Not taste it? Potentially? Why not? But probably no Way Rose?
Speaker 1: Cook with it?
Speaker 3: How long does it last?
Speaker 1: It's so it totally depends. Some wins. The next day
Speaker 1: might still be okay, but you've given out a lot
Speaker 1: of oxygen exposure. You might have killed it. Yeah, cooking
Speaker 1: with it is a great You can always cook with it,
Speaker 1: but taste it it might be bad, but like, I've
Speaker 1: also not been above drinking that the next day.
Speaker 2: Do you know it's bad right away?
Speaker 3: Oh?
Speaker 1: Yeah, and it's not necessarily bad. You're just like, mm,
Speaker 1: that tasted so much better last night.
Speaker 3: It tastes like vinegar if it's if, it's.
Speaker 1: Bad sometimes and sometimes it's not even vinegar. It just
Speaker 1: loses its flavor. But like you know, sometimes you're hungover,
Speaker 1: and if you're like, I don't care. Okay, this is
Speaker 1: the last one.
Speaker 2: I'm running late to a summer picnic and the store
Speaker 2: on my way only has boxed wine. Is it okay
Speaker 2: for me to bring boxed wine? I can't even believe
Speaker 2: I'm asking this.
Speaker 3: I can't believe they made us ask this question.
Speaker 1: So there actually are some great boxed wines out there now,
Speaker 1: but not good enough that you should bring it to
Speaker 1: someone's house. So I try to find really good beer
Speaker 1: or just bring a book bearing a difference.
Speaker 2: So bring it, no way, bring olive oil, bring a book.
Speaker 3: I do not walk up into somebody's house with a
Speaker 3: box of wine.
Speaker 2: Okay, y'all, Alison, thank you so much for joining us.
Speaker 1: Guys. This was so fun. You made this very fun.
Speaker 1: Thanks for drinking with me pre Memorial Day. This was awesome.
Speaker 2: Alison Morris Roslin is a Somalier, former news anchor, and
Speaker 2: the CEO of Francy Not Fancy.
Speaker 3: That's it for today's show. We are wishing you a fantastic, RESTful,
Speaker 3: and fun Memorial Day weekend. Danielle and I will see
Speaker 3: you next week.
Speaker 2: That's right, We'll be back with a very special episode
Speaker 2: on Monday.
Speaker 1: Get ready to rely. We have some big laughs.
Speaker 2: And big truths with linguist and author Amanda Montel, Mary
Speaker 2: Jane Fahey of Glorious Broad's an author of the book
Speaker 2: The Art of Gathering Priya Parker.
Speaker 3: Listen and follow The Brightside on the iHeartRadio app, Apple Podcasts,
Speaker 3: or wherever you get your podcasts.
Speaker 2: The bright Side is a production of Hello, Sunshine and
Speaker 2: iHeart Podcasts and is executive produced by Reese Witherspoon.
Speaker 3: Production by Arcana Audio. Courtney Gilbert is our associate producer.
Speaker 3: Our producers are Steph Brown, Jessica Wank, and Olivia Briley.
Speaker 3: Our engineer is PJ. Shahamat, and our senior producers are
Speaker 3: Itsy Quintanilla and Jenis Jamoka.
Speaker 2: Arcana's executive producers are Francis Harlowe and Abby Ruzka.
Speaker 1: Arcana's head of production is Matt Schultz.
Speaker 3: Natalie Tulloff and Maureen Polo are the executive producers for
Speaker 3: Hello Sunshine.
Speaker 2: Julia Weaver is the supervising producer, and Ali Perry is
Speaker 2: the executive producer for iHeart Podcasts. Tim Palazzola is our showrunner.
Speaker 2: This week's EP pisodes were recorded by Graham Gibson, Carl Catl,
Speaker 2: Jessica Crinchitch, and Bahi Frasier.
Speaker 3: Our theme song is by Anna Stump and Hamilton Lighthouser.
Speaker 2: Special thanks to Connell Byrne and Will Pearson.
Speaker 3: I'm Simone Boyce. You can find me at Simone Boyce
Speaker 3: on Instagram and TikTok.
Speaker 2: And I'm Danielle Robe on Instagram and TikTok.
Speaker 1: That's r O B A.
Speaker 3: Y See you Monday, fam. Keep looking on the bright side.