Speaker 1: Welcome to Stuff from the Science Lab from how stuff
Speaker 1: works dot com. Hey guys, and welcome to the podcast.
Speaker 1: It's also not don'tolk the science editor how stuff works
Speaker 1: dot com. And this is Robert Lamb, science writer at
Speaker 1: how stuff works dot com. And this week we're talking
Speaker 1: about wine and uh well, wine and science. So first
Speaker 1: of all, we need a stress that kids don't go
Speaker 1: drinking glass of wine while you listen to this podcast. Yeah,
Speaker 1: don't let this inspire you because trust me, you're not
Speaker 1: gonna like what it tastes like anyway when you're old
Speaker 1: enough to drink it. So yeah, later it's gonna take
Speaker 1: a while, so don't rush it. So yeah, we're there's
Speaker 1: all there are. How stuff works dot com has a
Speaker 1: lot of really cool articles about how wine is made,
Speaker 1: about some of the possible health benefits of drinking, like
Speaker 1: a glass of red wine a day, how to make
Speaker 1: your own wine, et cetera. But we're not really going
Speaker 1: to get into all that. If if you want that,
Speaker 1: hit the site because we've got it. The guy covered. Um,
Speaker 1: what we're going to talk about are a few cases
Speaker 1: where science and wine sort of you know, hang out
Speaker 1: together and uh and and conduct some really cool experiments
Speaker 1: or if some or and also in some cases some
Speaker 1: really interesting chance encounters between the world of science and
Speaker 1: the world of wine. And a friendly used to live
Speaker 1: in Atlanta who was a microbiologist, and he went out
Speaker 1: to California with his wife and wound up working as
Speaker 1: a microbiologist out there for one of the vineyards. Yeah,
Speaker 1: I mean there's a real chemistry to it. Um. I
Speaker 1: don't know anybody that um it's like that heavy into
Speaker 1: the science of it, that specific area of the science
Speaker 1: of it. Um. I have a friend who's a dietitian,
Speaker 1: and she when she talks about wine, she definitely has
Speaker 1: a diet dietitian's stance on it. And then I have
Speaker 1: another friend who's who like took courses in like you know,
Speaker 1: the Hawaiian is made in the different regions, and and
Speaker 1: she's you know, she advises people on you know, which
Speaker 1: one to to get in, which you know to pair
Speaker 1: with which cheese, et cetera. So do you think you
Speaker 1: have a good palate? I really, I like in a lot,
Speaker 1: but I'm not like super you know, I don't have
Speaker 1: this amazing po I'm not a super taster or anything. No, No,
Speaker 1: I don't think I'm a super taste either. I think
Speaker 1: as some of my in laws might be super tasters.
Speaker 1: They seem to have amazing palettes and they can discern
Speaker 1: all these amazing tones and flavors and all sorts of
Speaker 1: things in wine that I can never detect. Yeah, I
Speaker 1: tend to like choose bottles based on what kind of
Speaker 1: animals on the label or what price tag they have.
Speaker 1: That also helps a lot. Yeah, but but no, I
Speaker 1: like a good one. But I'd tell you who else
Speaker 1: liked a good wine. Frederic Brochet cognitive neuroscientists at the
Speaker 1: University of Bordeaux in France. What's what did you do? Well?
Speaker 1: This is this is pretty awesome. Um he uh. He
Speaker 1: decided he was going to have some wine specialists he
Speaker 1: knew over for a tasting, fifty four of them. In fact,
Speaker 1: that's a lot of wine knowledge in one room. Yeah,
Speaker 1: and Brochet himself is is quite the wine enthusiast as well.
Speaker 1: So you know this guy invite you over and for
Speaker 1: a tasting, You're like, all right, you know he knows
Speaker 1: his stuff, let's do it. So what happens tasting? Well,
Speaker 1: he decided that he was going to uh to first
Speaker 1: give them a pair of a pair of wines red
Speaker 1: and white taste, um, which they did, and they all
Speaker 1: they all made their notes on the on the wine
Speaker 1: and everybody. And if you provided them with spittoons, probably yeah,
Speaker 1: they're all about the other. You spit it out and
Speaker 1: then you cleanse your palate and all that, and you know,
Speaker 1: switch around some some water, um, and then you describe
Speaker 1: it in all of this rather elegant language, which I
Speaker 1: imagine a number of people have heard before. Um. We
Speaker 1: have a whole list of of these that came from
Speaker 1: the study that Brochet later published. But I mean, I
Speaker 1: love how there are things like you talk about the
Speaker 1: like raspberry tones and uh, you talk about you know,
Speaker 1: the distinct lemon, honey straw floral tastes and the wine
Speaker 1: those would be whites primarily. Yeah, and then you get
Speaker 1: into the reds and I heard one person describe it
Speaker 1: as a leather leather. I thought that was fairly interesting.
Speaker 1: And then they're you know, plumb, final, dark, intense, deep
Speaker 1: in all those sorts of things. My wife has a
Speaker 1: theory that the the more um advanced, the the wine
Speaker 1: condoseur or or or wine snob if you want to
Speaker 1: be judgmental, Um, the more advanced your knowledge of wine,
Speaker 1: the crazier and kind of disgusting your terminology will be
Speaker 1: for even a good wine. So you might be like, hmmm,
Speaker 1: I detect the hint of dog some light takeion notes,
Speaker 1: you know, it'll be stuff that like that. What does
Speaker 1: that even mean? Tachy on that's a sub atomic particle.
Speaker 1: How does the wine taste like that? But but yes,
Speaker 1: so everybody knows the kind of language we're talking about,
Speaker 1: so they would. They tasted the red and the white,
Speaker 1: and they made all these complicated, uh, you know, descriptions,
Speaker 1: and you know, and some of the additives are very
Speaker 1: much white wine describers and others are red wine describers. Okay,
Speaker 1: so you know everybody ha ha ha tries the wine,
Speaker 1: comments on it, puts down their notes. Then he brings
Speaker 1: out a second pair of wine again, a red and
Speaker 1: a white. Everybody does the same thing. You know, they
Speaker 1: taste them, they put down their comments on it, and
Speaker 1: they make their notes. You know that in white language
Speaker 1: for the white wine, red language for the red wine.
Speaker 1: But then the big reveal, the second couple of wines
Speaker 1: are both the same white wine. He just put red
Speaker 1: food coloring, so flavorless red food coloring into one of
Speaker 1: the whites. Kidding. Yeah. And the thing is nobody figured
Speaker 1: it out, like nobody, not a single person. And these
Speaker 1: are all specialists. Not a single one said, hey, I
Speaker 1: think these are the same. This is the same wine,
Speaker 1: and you just put food coloring in one of them. Like,
Speaker 1: no one even said, hey, these are very similar that
Speaker 1: they they used to distinct language to describe the red
Speaker 1: and the white. All right, So if apartually wasn't done,
Speaker 1: that's right, he threw another wine party. He must have
Speaker 1: had to invite a whole different set of specialists. I
Speaker 1: can't imagine the same set of specialists would come back
Speaker 1: after reveal, it seems, or if they would, they would
Speaker 1: be very suspicious, like, all right, what's this wine? What
Speaker 1: you do is the soda water experiment? Yeah, which actually
Speaker 1: he kind of did some things similar to that, because
Speaker 1: he what he did is he told everybody beforehand that
Speaker 1: he was going to serve a common table wine and
Speaker 1: a premium vintage. Alright, something fancy, you know. Um. So
Speaker 1: he he, he starts off, He makes a show of
Speaker 1: tasting each of them, and he responds in a predictable manner.
Speaker 1: You know, he you know, he tastes the table wine,
Speaker 1: he's like, oh, you know, it's table wine. Al right,
Speaker 1: it was, you know, pretty good. Fits it out, and
Speaker 1: then he, you know, and then he tastes the vintage
Speaker 1: and he you know, he sort of waxes poetic about
Speaker 1: how how nice the premium vantage, right, yeah, yeah, the
Speaker 1: premium advantage. Um so, And then everybody else tries it
Speaker 1: as well, and of course they have they do the
Speaker 1: same thing. You know, Okay, you know that this is
Speaker 1: the premium vantage, is this, this and that and the
Speaker 1: you know, the how the the table wine is oh,
Speaker 1: you know, it's it's it's alright, it's table wine. It's
Speaker 1: pretty good. But they don't there's no comparison except they're
Speaker 1: the same common like Bordeaux wine. Oh yeah, there is
Speaker 1: no premium vantage. It's just a very basic wine. And again,
Speaker 1: no one picked up on No one picked up on it. Yeah,
Speaker 1: so what's the lesson here? It seems that taste is
Speaker 1: more than what's on your tongue. It's a combination of
Speaker 1: all the senses, especially what you're seeing and what you're perceiving.
Speaker 1: Is that what Prochet was trying to get at. Yeah,
Speaker 1: and you know, he's not just being a jerk, you know,
Speaker 1: because he's very adamant in the paper that he you know,
Speaker 1: he he likes wine, and that this is actually the
Speaker 1: benefit of people who are in the tasting wine and
Speaker 1: talking about it. It's like, we don't just taste, um,
Speaker 1: you know, a glass of Pinot grigio. You know, we're
Speaker 1: we're looking at it. We're um, we're smelling it, and
Speaker 1: we're bringing in all these preconceptions based on what someone
Speaker 1: just told us about it, what the label looks like, Um,
Speaker 1: you know, how much you paid for it. Uh, you know,
Speaker 1: all these different things end up affecting our experience with
Speaker 1: the wine. Didn't Prochet also predict that the more honed
Speaker 1: a palette um the wine specialists have, the more likely
Speaker 1: they were to fall for this trick, the red dot
Speaker 1: trick at least. Yeah, yeah, they they're the more the
Speaker 1: more into wine you are, and the more of a
Speaker 1: specialist you are, the more likely are to fall for
Speaker 1: the red dye and the white wine. Uh experiment. So
Speaker 1: this made me think of have you ever heard of
Speaker 1: bartenders using like top shelf liquors, or at least the
Speaker 1: bottles of top shelf flickers and filling them with the
Speaker 1: cheap stuff and then serving them to people. Yeah, yeah,
Speaker 1: I've I've heard about that. Yeah, I don't know if
Speaker 1: I would pick up the difference. Do you think you would?
Speaker 1: Probably not? Say, if somebody was giving you pop Off
Speaker 1: versus Kettle one vodka, do you think you would pick
Speaker 1: up on it? Probably not, I'm because I mean one thing,
Speaker 1: if you're having like an Opinia colote or something, I mean,
Speaker 1: it's what what You're probably not going to notice. But
Speaker 1: what about something like a martini or can I don't
Speaker 1: know if I would because I'm just not I don't
Speaker 1: have mixed drinks that often, but I can definitely see
Speaker 1: for somebody especially it was like say a sipping like
Speaker 1: vodka or a sipping tequila or something, right, I think
Speaker 1: it would be harder and if it were served neat
Speaker 1: as opposed to with ice. Yeah. Now, if you just
Speaker 1: it was like Irish car bombs, I thout anybody's gonna notice. Um.
Speaker 1: But that that actually brings up another point. There's a
Speaker 1: friend of mine who's um graphic design person, and she
Speaker 1: has this theory that you could make money selling like
Speaker 1: fake fancy labels that that slide over your bottles of
Speaker 1: two buck chuck absolutely, and uh, and so you can
Speaker 1: just you know, you got to the stories, spend two
Speaker 1: bucks on a bottle of wine, but then you put
Speaker 1: the fancy label on it and everybody's cool with it,
Speaker 1: or you bring it as a gift, to bring a gift,
Speaker 1: and science backs this up as a solid plan. So
Speaker 1: let's move on to our next intersection of science and
Speaker 1: wine are more accurately medicine in wine in this case, Yeah, yeah,
Speaker 1: we have actually yeah, we have a flight of two
Speaker 1: wines here to present to everyone. And the first one
Speaker 1: is h well, I don't want to spoil anything, so
Speaker 1: I guess I'll kind of set it up with the story.
Speaker 1: Right where are we? Um? So two thousand seven, we're
Speaker 1: in Spain, right, and what starts happening is there are
Speaker 1: wine drinkers and they're winding up in the hospital and
Speaker 1: they're having severe allergic reactions. In fact, I think one
Speaker 1: of the five people that shows at the hospital is anaphylactic. So, uh,
Speaker 1: this person is going to die from constricted airways if
Speaker 1: they don't get medical help. Yeah. So this is not
Speaker 1: just oh my face turn red because I had wine.
Speaker 1: This is I'm in the hospital and I'm in some
Speaker 1: serious pain. Right, So the doctors conducted a couple of
Speaker 1: tests and it eventually ruled out all the likely suspects.
Speaker 1: And these were all wine drinkers. We should mention that's
Speaker 1: a very important detail. Um. So, the doctors conducted tests
Speaker 1: and they were trying to figure out what was what.
Speaker 1: So there are a couple of likely suspects, maybe like
Speaker 1: egg way, which is sometimes given to wine to clarify
Speaker 1: it and reduced harshness. But when the doctors started scrutinizing
Speaker 1: the patient's blood, they found antibodies that suggested a recent
Speaker 1: beer wasp sting. Except none of these people have been
Speaker 1: stung recently by a wasp or b. All they've been
Speaker 1: doing was checking down wine. Yeah, so they you know,
Speaker 1: they started investigating and what they what they came up
Speaker 1: with is that everybody, everybody knows the one step in
Speaker 1: the process of wine making, you know, even if you
Speaker 1: don't know all the chemical stuff. You know, like people
Speaker 1: with their bare feet squashing grapes or a machine squashing
Speaker 1: grapes up. Well, what if there's something crawling on the grapes, right,
Speaker 1: what if you have yellow jackets which happened to like
Speaker 1: ripe fruit like grapes but you know, I think everybody
Speaker 1: knows these guys from picnics. They love picnics, and apparently
Speaker 1: they love grapes. So what was happening is yellow jackets
Speaker 1: were getting smashed up with the grapes, and you were
Speaker 1: getting wasp venom in the wine. And then when when
Speaker 1: these people drank it, they had an allergic reaction to
Speaker 1: that venom. So this would probably be more of a
Speaker 1: problem in a wine that hadn't been allowed to age then, right, Yeah,
Speaker 1: they found that older wines were safe because even if
Speaker 1: there's venom in there, the venom will have had time
Speaker 1: to just to grade and lose its potency um. And
Speaker 1: they said it's probably would be good with even just
Speaker 1: a couple of weeks of aging. So something like a Beaujolais.
Speaker 1: Aren't those very new? And don't you drink them very
Speaker 1: quickly after they're produced? I think I've heard that. Yeah,
Speaker 1: so yeah, that would if you had a wine it
Speaker 1: was really fresh, like made yesterday. Uh, this would not
Speaker 1: be a wine to drink if you had, you know,
Speaker 1: some sort of like severe allergic reaction to say, wasp stings.
Speaker 1: This is really interesting. My mother in law actually has
Speaker 1: an allergy to um be stings. She always forgets to
Speaker 1: carry eppiepen around with her. It makes me a little nervous.
Speaker 1: So I guess that means that we can only drink
Speaker 1: the really good stuff with her, the really good old
Speaker 1: stuff of her nine good stuff. Um. So, our next
Speaker 1: wine in our little flight of wines for this tasting
Speaker 1: is a Chinese super wine, most excellent. What does it
Speaker 1: do for you? Well, here's the deal, all right. So
Speaker 1: everybody's read like we were talking about earlier, these articles
Speaker 1: about hey, red wine is good for you, all these studies.
Speaker 1: You know, red wine is good for you because of this.
Speaker 1: It'll um um, you know, it'll it'll make it'll keep
Speaker 1: you younger, it will make you live longer, it'll fight
Speaker 1: cancer or heart disease or you know, you name it.
Speaker 1: There's a lot of It boils down to the antioxidants,
Speaker 1: right right, So the anti accidents and red wines are
Speaker 1: called polyphenols, and the ideas that they're thought to protect
Speaker 1: the lining of blood vessels in your heart according to
Speaker 1: the MAO Clinic. And then there are these two main
Speaker 1: types of antioxidants, so the flavonoids like flavor flavor and
Speaker 1: non flavonoids and there's one non flavonoid that you guys
Speaker 1: have heard a lot about, I'm betting, called raspy tal. Yeah,
Speaker 1: you can butt and supplement front form, right, you can,
Speaker 1: although you can't internationally. I think you can buy it
Speaker 1: in the States. I don't know if the FDA is
Speaker 1: regulated it yet or what. Yes, some of the stuff
Speaker 1: is is weird, like you can get melotone in here
Speaker 1: just over the counter, but I think it's more control
Speaker 1: and like the UK. So, raspital is a compound found
Speaker 1: naturally in grapeskins, and there have been various studies conducted
Speaker 1: on it, and some of them have found that high
Speaker 1: doses can improve muscle endurance and mice and also that
Speaker 1: the compound keeps them slim. And of course again we'll
Speaker 1: stress that the wine skins, uh, those end up more
Speaker 1: in the process for red wine that's white. Red wine
Speaker 1: is red and white wine is white. Right. So, other
Speaker 1: studies have linked respiratual to improving longevity, and then of
Speaker 1: course you have the people who say it doesn't but
Speaker 1: it improves your overall health. Yeah, there's just seems like
Speaker 1: for a while there's like a study every week somebody
Speaker 1: else was hitting it and It's understandable because there's a
Speaker 1: lot of money to be made and things like staying
Speaker 1: young and living forever, indeed immortality. So it's been quite
Speaker 1: the fat Yeah, to say nothing of, um, you know,
Speaker 1: some sort of health reason to drink that glass of
Speaker 1: wine every evening. So as if you needed an excuse, yeah,
Speaker 1: you gotta say, I'm probably staying young. So if for
Speaker 1: spiritual is really great for us, then why not make
Speaker 1: this super wine that has a lot of it in
Speaker 1: it and make a profit from it? Yeah, exactly. So
Speaker 1: what's going on in China? Is that what they're after? Um,
Speaker 1: well sort of, it's Um, there's some researchers at China's
Speaker 1: Northwest Agriculture and Forestry University, and they've been working to
Speaker 1: produced a genetically modified grapevine. Okay, so what they're doing
Speaker 1: is they're throwing in a gene variant from a particular
Speaker 1: wild Chinese vine that increases rez virtral production. Um, they're
Speaker 1: but they're they're not doing this specifically with the idea of, hey,
Speaker 1: we will make some crazy wine that will make people
Speaker 1: think they're gonna live forever. No, because it turns out
Speaker 1: red virtral also works as an effective anti fungal agent
Speaker 1: in the plant, protecting it, you know, from from fungus.
Speaker 1: So that's really what they're going after with this. But
Speaker 1: that's that's not what was necessarily picked up on by
Speaker 1: by various media outlets, you know, because any fungal wine
Speaker 1: and any fungal grapes and I may not read that,
Speaker 1: but not a sexy but super Chinese wine that could
Speaker 1: make me not age, you know. That sounds great, I'll
Speaker 1: click on that. So what about robots and wine? What's
Speaker 1: going on there? Oh? Well? Um, on one level, you
Speaker 1: have the I think a number of people may have
Speaker 1: seen this and actually did a blog entry about this
Speaker 1: like a year ago. Um, and it's kind of old news.
Speaker 1: But the Samoier robot from Japan's ANYC System Technologies, Um,
Speaker 1: this is like, you know, and like all Japanese robots,
Speaker 1: it's this cute little guy that you know, it was
Speaker 1: kind of like a little like pudgy dwarf or something.
Speaker 1: But it looks like he just came round of an anime,
Speaker 1: you know. And but he can identify wines with an
Speaker 1: infrared scanner and give food pairing recommendations. You can also
Speaker 1: taste leftovers and tell you what they are, And can
Speaker 1: we just stop right there? Why why is he tasting leftovers?
Speaker 1: Why don't you know what the leftovers are in your fridge?
Speaker 1: I mean, do you need a robot to tell you
Speaker 1: what your leftovers are in your fridge? I thinst so unrecognizable?
Speaker 1: And if if they're so unrecognizable in your fridge, then
Speaker 1: perhaps you should just throw them away. Well, if you
Speaker 1: start asking do we need a robot to do this,
Speaker 1: that or the other, then I mean you're gonna end up.
Speaker 1: I mean that crosses out most of the robotic stuff
Speaker 1: that's going on in Japan. Well, this particular Summilier robot
Speaker 1: identified human flesh as bacon, So it seems like there
Speaker 1: are a few flaws to be worked out. Maybe I
Speaker 1: don't know, maybe human flesh taste like bacon. I think
Speaker 1: I've heard that before. Really, yeah, so maybe the robots
Speaker 1: correct I suppose. Well, we have another pretty cool story
Speaker 1: about one robots, and this one was detailed and Astrobiology magazine. Yeah,
Speaker 1: this one is a pretty cool story. Um. It centers around, uh, basically,
Speaker 1: a couple of years ago centers around this. Uh. You
Speaker 1: see Berkeley chemistry professor by the name of Richard Matthews
Speaker 1: all right, and uh. During the day, he was working
Speaker 1: on a prototype for the Mars Organic Analyzer or MOA. Uh,
Speaker 1: and this is the most sophisticated life detection instrument ever
Speaker 1: to be sent to the Red planet and will be
Speaker 1: going to So that's his day job. At night, like
Speaker 1: a lot of us, who likes to come home, you know,
Speaker 1: we sit on his porch, You have a little dinner,
Speaker 1: have little red wine, and then go to sleep and
Speaker 1: then wake up at like three thirty am, like hot,
Speaker 1: flustered with a racing heart and uh, you know, has
Speaker 1: to get out of bed and somehow call himself back downs.
Speaker 1: We shouldn't going through menopause. What was going on? Um No,
Speaker 1: But what was happening was something called tyramine. Okay, tyramine
Speaker 1: the modified amino acid that sets off a chemical reaction
Speaker 1: that causes the body to produce adrenaline. I mean, that
Speaker 1: would be it. And it's common in a lot of
Speaker 1: foods that are made with bacterial fermentation. So you're pungent cheeses, age, meats,
Speaker 1: you know, all the good stuff. Yeah, so you know
Speaker 1: he was probably was a little bummed out about this.
Speaker 1: Professor Matthews had this idea. He wanted to know what
Speaker 1: produces it, and then wham, he realized, well, what do
Speaker 1: you know, he can marry his nighttime wine drinking with
Speaker 1: his daytime job because he spent a decade of his
Speaker 1: life in fact, building a machine that can analyze organic compounds. Yeah,
Speaker 1: the most advanced one on the planet, you know. Yeah,
Speaker 1: so that's pretty sweet to have that at your at
Speaker 1: your disposal. Yeah. So what he did is he got
Speaker 1: in touch with the local wine cellar and they started
Speaker 1: running wines through this device. And the the original the
Speaker 1: article which you can you can look up. It's online, um,
Speaker 1: and we'll probably link to it on the blogs when
Speaker 1: we sure well yeah, uh, there's a real detailed description
Speaker 1: of how this device works. Um, And it's really detailed,
Speaker 1: so we'll just trust trust is it works. That involves
Speaker 1: lasers and uh and um and like tagging the molecules
Speaker 1: and then analyzing them. And it's far more advanced than
Speaker 1: anything that like the Viking. Um, you know Rover's head
Speaker 1: on Mars in the past. But anyway, so he goes
Speaker 1: the winery, they start running wine through it, and not
Speaker 1: just the finished product, but like wine from every step
Speaker 1: of the fermentation process. To figure out, you know, when
Speaker 1: when the tyraman is coming into play, and uh, they
Speaker 1: ended up keying in on the secondary fermentation process, also
Speaker 1: known as the malolactic formation, where malik acid converts into
Speaker 1: lactic acid um. And this is like malik is typically
Speaker 1: in the fruits and it can be a bit bitter,
Speaker 1: so lactic acid softens the taste. Right, So this is
Speaker 1: the process that fills the wine with not only tira means,
Speaker 1: but also histamines which cause allertic reactions, right, anti histamines. Sure. Yeah,
Speaker 1: the research is still continuing, um, and they're looking at
Speaker 1: like which which wines are more likely to contain tiramine
Speaker 1: and which even which wineries are more likely to produce it.
Speaker 1: But there's actually really even more incredible possible future for
Speaker 1: this technology, right. You could see it being deployed on
Speaker 1: a much grander scale. I mean, there's so many food
Speaker 1: allergies and we're so hypper aware of what we're eating
Speaker 1: these days, and peanuts have made the headlines numerous times.
Speaker 1: You could see apparent wielding you know, handheld device like
Speaker 1: this and analyzing sample of that airplane food to see
Speaker 1: if it had peanuts in it or whatever your allergy
Speaker 1: was Yeah. Matthews even predicts that this technology could be
Speaker 1: incorporated into um like other food related gadgets, like it
Speaker 1: could be part of a food processor or or something
Speaker 1: even like in refrigeration, where you wouldn't have to look
Speaker 1: in the refrigerator and and be like, mmmmm, I wonder
Speaker 1: if the tuna fish is going to kill me today,
Speaker 1: because the refrigerator will tell you, hey, dude, don't eat
Speaker 1: that tuna fish because it will kill you. You You know
Speaker 1: that kind of thing. So it's pretty pretty amazing. Yeah,
Speaker 1: I would totally be your call if you disobeyed the device,
Speaker 1: which I would be likely to do. I hate to
Speaker 1: see food go to waste. I thought you'd like, you
Speaker 1: hate to be bossed around by refrigerators to close the door.
Speaker 1: I don't want to close the door. So there you
Speaker 1: have it. There's some some science and wine UM. So
Speaker 1: if you're of legal age and in the next time
Speaker 1: you partake of of a fine vintage, I hope you
Speaker 1: think of us. So, hey, we got a little reader
Speaker 1: mail by the way, Oh why didn't you eat it?
Speaker 1: We recently heard from Shantal from Australia and she had
Speaker 1: a couple of things to correct us on. First, in
Speaker 1: the Venom podcast. Uh, we were talking about a gusset
Speaker 1: um which and it turns out this is a part
Speaker 1: of the pantyhose and it's not a specifically an Australian thing. Okay,
Speaker 1: so good, good to know on that part. Also, she
Speaker 1: wanted to clarify we were kind of having a little
Speaker 1: fun with Australia and it's many venomous things and talking
Speaker 1: about people having to wear pantyhose everywhere to keep from
Speaker 1: being killed by horrible, horrible lives. She set a straight
Speaker 1: on the difference between panty house and stockings, which I
Speaker 1: was not aware of. I think I used the terms
Speaker 1: interchangeably until now, but now I will not. Yeah, I
Speaker 1: was not aware either. But she also points out and
Speaker 1: should I do that Australian accident? No, I don't think so.
Speaker 1: I think I think no Australian accent um, she says.
Speaker 1: By the way, we don't live in caves. We all
Speaker 1: have electricity, and none of us ride kangaroos to work
Speaker 1: each day. Good. You know, the spider and venomous creatures
Speaker 1: are only found out in the wild, and our National
Speaker 1: geographic shows our cities and towns are much the same
Speaker 1: as those in the USA, just with less junk food outlets.
Speaker 1: Good to know. I still want to visit badly. Yeah, yeah,
Speaker 1: I'd like to get down there. So if you want
Speaker 1: to tell us what's on your mind, whether it's about
Speaker 1: Australia wine or anything else and Usnina signed stuff that
Speaker 1: has to firk start come yeah and check out the blogs.
Speaker 1: We have a lot of cool blog entries. The fact
Speaker 1: we have one that did recently about like what is
Speaker 1: the coldest wine can get? And where where's the coldest
Speaker 1: place in the universe you could possibly drink? It? Sounds good? Yeah,
Speaker 1: it's pretty funn have to read it over a glass
Speaker 1: of one. Yeah. Oh, and we have a Twitter and
Speaker 1: a Facebook. We do, yeah, so check that out. We're
Speaker 1: lab stuff on Twitter and you can also just do
Speaker 1: a search for lab stuff on on Facebook as well.
Speaker 1: We're Google. Yeah. All right, that's all we have. Thanks
Speaker 1: for listening, guys for more on this and thousands of
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