1 00:00:09,080 --> 00:00:12,520 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese. 2 00:00:12,240 --> 00:00:14,160 Speaker 2: And I'm Lorn vogel Baum, and today we have an 3 00:00:14,200 --> 00:00:16,160 Speaker 2: episode for you about mulled wine. 4 00:00:17,120 --> 00:00:23,479 Speaker 1: Yes, as always with these drink responsibily. Yeah, yes, I 5 00:00:23,520 --> 00:00:25,400 Speaker 1: mean I feel like the answer is obvious. What was 6 00:00:25,440 --> 00:00:30,800 Speaker 1: there any particular reason this was on your mind? Lord? Nope? 7 00:00:31,400 --> 00:00:35,320 Speaker 2: I mean, yes, holidays. This is a winter and or 8 00:00:35,400 --> 00:00:41,080 Speaker 2: holiday drink, and I I don't usually drink a lot 9 00:00:41,080 --> 00:00:46,200 Speaker 2: of it because it's like wine plus sugar equals bad 10 00:00:46,280 --> 00:00:49,519 Speaker 2: times for me. I don't want to drink too much 11 00:00:49,520 --> 00:00:52,479 Speaker 2: of either of those things. And when so when they're together, 12 00:00:52,520 --> 00:00:57,040 Speaker 2: I'm like, oh, oh, dear, oh, I feel terrible. But yeah, 13 00:00:57,040 --> 00:00:59,080 Speaker 2: I was just looking for it. Was like kind of 14 00:00:59,240 --> 00:01:01,880 Speaker 2: like a booze top was sort of next up in 15 00:01:01,960 --> 00:01:12,080 Speaker 2: our ever ever increasingly strange complex of topics. And yeah, 16 00:01:12,360 --> 00:01:13,200 Speaker 2: it seems seasonal. 17 00:01:14,400 --> 00:01:17,319 Speaker 1: Yeah, yeah, I don't think. I think I've had it 18 00:01:17,360 --> 00:01:19,520 Speaker 1: a couple of times in my life. I did try 19 00:01:20,520 --> 00:01:25,200 Speaker 1: the you not like this, lad, but I tried the 20 00:01:25,240 --> 00:01:27,520 Speaker 1: hot chocolate red wine thing that was really popped up 21 00:01:27,560 --> 00:01:28,040 Speaker 1: for a while. 22 00:01:28,760 --> 00:01:31,080 Speaker 2: I mean I would probably enjoy a sip of it. 23 00:01:31,440 --> 00:01:34,760 Speaker 1: Oh yeah, it's like again kind of with the muld wine. 24 00:01:34,920 --> 00:01:42,280 Speaker 1: Also limitations, but it was very good. But I did 25 00:01:42,280 --> 00:01:47,360 Speaker 1: have a very bad experience with sangria. Oh it was 26 00:01:47,400 --> 00:01:54,240 Speaker 1: my fault. I went overboard drink responsibily, but boy, oh boy, 27 00:01:54,320 --> 00:01:56,400 Speaker 1: did it look like someone had died in my bathroom 28 00:01:56,520 --> 00:02:00,400 Speaker 1: old friend. Oh, I'm sorry. Yeah, so, I I do 29 00:02:00,640 --> 00:02:05,600 Speaker 1: have I think, a reservedness around it. But I think 30 00:02:05,600 --> 00:02:09,200 Speaker 1: it's a good, healthy Yeah, that's good. 31 00:02:09,360 --> 00:02:11,120 Speaker 2: That's probably that's probably for the best. 32 00:02:12,240 --> 00:02:12,920 Speaker 1: Yeah. 33 00:02:13,040 --> 00:02:18,000 Speaker 2: Oh, I've made it dozens of times. It's definitely been 34 00:02:18,120 --> 00:02:21,320 Speaker 2: like a kind of yearly tradition, especially with some of 35 00:02:21,320 --> 00:02:26,160 Speaker 2: my uh like Solstice celebrating friends. It's very big in 36 00:02:26,160 --> 00:02:31,120 Speaker 2: that circle. Pun intended because they're cheap anyway. 37 00:02:31,320 --> 00:02:34,480 Speaker 1: Yeah, today is also the Solstice. 38 00:02:34,680 --> 00:02:38,280 Speaker 2: Yeah, so hey, happy Solstice to those who do celebrate. 39 00:02:39,240 --> 00:02:40,720 Speaker 1: I'm in fact going to. 40 00:02:40,680 --> 00:02:43,640 Speaker 2: A Solstice party later. And I had some muld wine 41 00:02:43,720 --> 00:02:46,120 Speaker 2: last night, so we're all we're all doing great. 42 00:02:46,320 --> 00:02:50,160 Speaker 1: Yeah, yeah, nice. All right, Well you'll have to report 43 00:02:50,200 --> 00:02:54,519 Speaker 1: back about that. Oh yeah, sure, you can see our 44 00:02:55,280 --> 00:03:00,760 Speaker 1: wine episodes. Sure, yeah, we did want on and with 45 00:03:01,040 --> 00:03:03,240 Speaker 1: sale Bossile. 46 00:03:04,160 --> 00:03:06,280 Speaker 2: I think we talked about it in. 47 00:03:07,840 --> 00:03:10,960 Speaker 1: Oh gosh, did it did we all right? 48 00:03:11,000 --> 00:03:11,560 Speaker 2: I believe you. 49 00:03:12,160 --> 00:03:17,240 Speaker 1: I feel like listeners. You are the bigger you know 50 00:03:17,560 --> 00:03:21,720 Speaker 1: more about what we've talked about. I could have sworn 51 00:03:21,800 --> 00:03:23,320 Speaker 1: we did it. Maybe we did it. 52 00:03:24,639 --> 00:03:26,840 Speaker 2: Unless I'm spelling it wrong. It's not coming up in 53 00:03:26,840 --> 00:03:27,880 Speaker 2: my spreadsheet, So. 54 00:03:29,400 --> 00:03:36,320 Speaker 1: Mystery. I don't know. There's no way we'll ever know. 55 00:03:37,640 --> 00:03:40,680 Speaker 1: There's no way of finding out. No, it's zero percent. 56 00:03:41,640 --> 00:03:47,600 Speaker 1: Uh oranges, okay, yeah sure, especially their kind of holiday 57 00:03:48,560 --> 00:03:52,360 Speaker 1: connotation relation all of the spices. 58 00:03:52,880 --> 00:03:56,920 Speaker 2: Uh, eggnog, Yeah, yeah, sure sure. 59 00:03:57,760 --> 00:04:02,960 Speaker 1: M hm. Well, I guess that brings us to our question. 60 00:04:03,440 --> 00:04:11,040 Speaker 1: I guess so mold wine? What is it? Well? 61 00:04:11,560 --> 00:04:14,760 Speaker 2: Mold wine is an alcoholic beverage made of spices and 62 00:04:14,840 --> 00:04:19,280 Speaker 2: often fruit, steeped in warmed wine and served warm. It 63 00:04:19,320 --> 00:04:21,919 Speaker 2: can also be further flavored with things like a sweetener 64 00:04:22,080 --> 00:04:26,000 Speaker 2: and a liquor. Red wine is the more common base, 65 00:04:26,200 --> 00:04:29,040 Speaker 2: but white can be used to The spices are usually 66 00:04:29,080 --> 00:04:32,920 Speaker 2: warm and woody things like cinnamons, dar annis, ginger, and cloves. 67 00:04:33,400 --> 00:04:36,920 Speaker 2: The fruit is usually oranges, but can be other sweet 68 00:04:36,960 --> 00:04:40,480 Speaker 2: tart things like apples or lemons. The liquor is usually 69 00:04:40,480 --> 00:04:43,200 Speaker 2: something smooth and woody as well, and like a little 70 00:04:43,200 --> 00:04:46,440 Speaker 2: bit sweet, like a cognac or a rum. The sweetener 71 00:04:46,480 --> 00:04:49,120 Speaker 2: can be a sugar of whatever kind. Brown sugar kind 72 00:04:49,120 --> 00:04:51,920 Speaker 2: of works well, or honey. Every batch is going to 73 00:04:51,960 --> 00:04:55,360 Speaker 2: be different and to taste, but you've generally got like 74 00:04:55,480 --> 00:04:59,920 Speaker 2: just an overall really warming beverage. You know, you've got 75 00:04:59,920 --> 00:05:03,000 Speaker 2: the physical heat, the burn of the alcohol and the 76 00:05:03,080 --> 00:05:05,919 Speaker 2: and the different burn like the pungency of the spices, 77 00:05:06,640 --> 00:05:10,640 Speaker 2: and then hopefully a balance of sweet and tart and 78 00:05:10,720 --> 00:05:15,440 Speaker 2: puckery and bitter and floral and fruity flavors, all kinds 79 00:05:15,440 --> 00:05:19,200 Speaker 2: of complex things going on. It's like it's like a 80 00:05:19,240 --> 00:05:23,960 Speaker 2: wine tea. It's it's like a warm sangria or a 81 00:05:24,160 --> 00:05:29,080 Speaker 2: spice cake and a glass with wine. It's uh, it's 82 00:05:29,160 --> 00:05:32,200 Speaker 2: actually a little bit overwhelming taste wise. It's just got 83 00:05:32,200 --> 00:05:36,799 Speaker 2: a lot happening, but in a way that feels filling, 84 00:05:37,520 --> 00:05:42,359 Speaker 2: like like sensorily filling, rather than overwhelming to me personally anyway. 85 00:05:43,800 --> 00:05:46,880 Speaker 2: It's like it's like the moment that you step into 86 00:05:46,920 --> 00:05:50,800 Speaker 2: a hot bath, or or when you get in from 87 00:05:50,839 --> 00:05:52,960 Speaker 2: the cold and and your fingers and the tip of 88 00:05:53,000 --> 00:05:56,640 Speaker 2: your nose have finally started to warm up again. But 89 00:05:56,640 --> 00:05:57,839 Speaker 2: but you can drink that moment. 90 00:06:00,040 --> 00:06:03,400 Speaker 1: Once again, Lauren, you're a poet. You could have another 91 00:06:03,520 --> 00:06:09,839 Speaker 1: life as writing marketing for mold wine. It makes me 92 00:06:09,920 --> 00:06:13,679 Speaker 1: want it very badly. I'm freezing right now. Oh no, 93 00:06:14,080 --> 00:06:16,640 Speaker 1: oh you are. Yeah, you are very. 94 00:06:16,480 --> 00:06:20,560 Speaker 2: You're a little bit less warmly dressed than you were yesterday. 95 00:06:20,760 --> 00:06:23,440 Speaker 2: But I assume it's just heck and very cold in 96 00:06:23,480 --> 00:06:28,599 Speaker 2: your apartment. Yeah, for listeners, I have radiator. It's fine, 97 00:06:28,720 --> 00:06:29,600 Speaker 2: it works. 98 00:06:29,279 --> 00:06:33,760 Speaker 1: But this particular room where I record, if it's cold outside, 99 00:06:33,880 --> 00:06:36,400 Speaker 1: it is cold in here. If it's hot outside, it 100 00:06:36,480 --> 00:06:40,400 Speaker 1: is hot in here. It's just not anyway, I'm very 101 00:06:40,400 --> 00:06:41,719 Speaker 1: cold and this sounds lovely. 102 00:06:44,760 --> 00:06:47,560 Speaker 2: Well, get ready to continue being angry because I have 103 00:06:47,720 --> 00:06:51,440 Speaker 2: more more delicious sounding things coming up. All right, because 104 00:06:51,839 --> 00:06:55,240 Speaker 2: right again, the variations on this one are truly endless 105 00:06:55,320 --> 00:06:59,120 Speaker 2: and can be based on traditions or whatever you personally 106 00:06:59,240 --> 00:07:02,280 Speaker 2: like or whatever you happen to have around you, know, 107 00:07:02,440 --> 00:07:09,359 Speaker 2: like you can put in pear or cranberries or blackberries, currants, mescal, port, 108 00:07:09,640 --> 00:07:15,120 Speaker 2: orange liquor, black pepper, cayenne pepper, nutmeg, vanilla, maple syrup. 109 00:07:15,480 --> 00:07:20,800 Speaker 2: Oh heck, all of those things sound good. Mess cow Okay. Anyway, 110 00:07:21,640 --> 00:07:23,440 Speaker 2: I will say that this isn't the best time to 111 00:07:23,440 --> 00:07:27,120 Speaker 2: bust out like your most expensive wine bottles, because any 112 00:07:27,120 --> 00:07:30,400 Speaker 2: subtlety that a wine has is gonna be lost, and 113 00:07:30,440 --> 00:07:33,480 Speaker 2: not like lost like your keys, like like when your 114 00:07:33,520 --> 00:07:35,880 Speaker 2: socks go to another dimension like gone. 115 00:07:36,040 --> 00:07:38,080 Speaker 1: All right, So free. 116 00:07:37,880 --> 00:07:42,160 Speaker 2: Buck chuck is fine, or boxed wine or you know whatever. Again, 117 00:07:42,280 --> 00:07:45,200 Speaker 2: tastes do vary, but I would generally recommend starting with 118 00:07:45,200 --> 00:07:48,000 Speaker 2: something dry, like a cab salve or a you know, verde, 119 00:07:48,080 --> 00:07:52,760 Speaker 2: or like a dry reasling. Interestingly, some of the flavor 120 00:07:52,840 --> 00:07:56,680 Speaker 2: compounds in the common ingredients in mold wine do mirror 121 00:07:57,200 --> 00:08:00,560 Speaker 2: the scent and or flavor compounds in pine trees, you know, 122 00:08:00,760 --> 00:08:03,800 Speaker 2: like Christmas trees and garlands, which I love, by the way, 123 00:08:03,840 --> 00:08:05,640 Speaker 2: and I haven't gotten for a few years because I've 124 00:08:05,640 --> 00:08:09,040 Speaker 2: been too lazy to go out and get. Need to 125 00:08:09,080 --> 00:08:09,600 Speaker 2: rectify that. 126 00:08:10,360 --> 00:08:16,280 Speaker 1: Oh my tree, Lauren, so many Star Wars ornaments believe 127 00:08:16,720 --> 00:08:17,440 Speaker 1: she probably would. 128 00:08:17,600 --> 00:08:18,680 Speaker 2: I would actually believe that. 129 00:08:18,800 --> 00:08:21,920 Speaker 1: Yeah, I think it's pretty cool. 130 00:08:23,080 --> 00:08:29,040 Speaker 2: Yeah, but yeah. Compounds like lemonine from the wine and 131 00:08:29,120 --> 00:08:31,960 Speaker 2: the citrus are both present in pine needles, and sap 132 00:08:32,320 --> 00:08:36,480 Speaker 2: or alpha terpinol in wine and clothes are similar to 133 00:08:36,520 --> 00:08:40,600 Speaker 2: the pining in pine tannins happen in wine and also 134 00:08:40,880 --> 00:08:44,720 Speaker 2: in bark and wood. These these spices are also often 135 00:08:44,840 --> 00:08:47,360 Speaker 2: used in holiday dishes, of course, from like clothes studded 136 00:08:47,400 --> 00:08:50,680 Speaker 2: hams to gingerbread. So it all just goes well together. 137 00:08:51,440 --> 00:08:52,040 Speaker 1: Mmmmm. 138 00:08:52,920 --> 00:08:56,000 Speaker 2: And all right, a little bit more science. So, mold 139 00:08:56,000 --> 00:09:00,520 Speaker 2: wine works because you are increasing the solubility of all 140 00:09:00,559 --> 00:09:03,720 Speaker 2: of these flavor compounds in your ad ins by heating 141 00:09:03,720 --> 00:09:07,240 Speaker 2: them up in a solution that contains water and alcohol 142 00:09:07,440 --> 00:09:11,200 Speaker 2: and acids, which are three of the primary things that 143 00:09:11,240 --> 00:09:13,600 Speaker 2: stuff is soluble in. So you've kind of got your 144 00:09:14,600 --> 00:09:18,199 Speaker 2: dealer's choice of whatever it wants to be soluble in. 145 00:09:19,520 --> 00:09:22,480 Speaker 2: And yeah, heating helps because heat is a form of 146 00:09:22,559 --> 00:09:25,400 Speaker 2: energy that helps break the bonds that are holding molecules 147 00:09:25,440 --> 00:09:29,280 Speaker 2: together in solid objects like a slice of orange or 148 00:09:29,320 --> 00:09:33,880 Speaker 2: a cinnamon stick. However, heating can also evaporate some of 149 00:09:33,920 --> 00:09:37,240 Speaker 2: the stuff that you want in your solution, mostly the alcohol, 150 00:09:37,320 --> 00:09:39,880 Speaker 2: but also some of those flavor compounds as well. So 151 00:09:40,679 --> 00:09:42,480 Speaker 2: you might want to bring your mold wine to a 152 00:09:42,520 --> 00:09:45,000 Speaker 2: simmer just to get it started, but then lower it 153 00:09:45,040 --> 00:09:48,080 Speaker 2: to the point that it's steaming or just below steaming 154 00:09:48,160 --> 00:09:51,480 Speaker 2: even and keep it mostly covered so that any vapors 155 00:09:51,800 --> 00:09:54,720 Speaker 2: condense on the lid and then fall back into the solution. 156 00:09:55,600 --> 00:09:58,040 Speaker 2: Like remember that alcohol vaporizes at just one hundred and 157 00:09:58,080 --> 00:10:03,880 Speaker 2: seventy three degrees fahrenheit or seventy gates celsius, so well 158 00:10:04,040 --> 00:10:07,960 Speaker 2: well below a boil. The longer that you let your 159 00:10:07,960 --> 00:10:10,480 Speaker 2: add in steep, the more flavor they will lend to 160 00:10:10,559 --> 00:10:13,160 Speaker 2: mold wine. So if you like it strongly flavored, do 161 00:10:13,200 --> 00:10:15,560 Speaker 2: it kind of low and slow, not too too long, 162 00:10:15,640 --> 00:10:17,440 Speaker 2: or some of those flavors will start to break down 163 00:10:17,480 --> 00:10:22,960 Speaker 2: and taste weird or muddy, and some of those flavor 164 00:10:23,000 --> 00:10:25,240 Speaker 2: compounds are going to make it into the air no 165 00:10:25,240 --> 00:10:28,480 Speaker 2: matter what you do, which is actually terrific because a 166 00:10:28,559 --> 00:10:31,360 Speaker 2: lot of our flavor receptors are in our nose, not 167 00:10:31,520 --> 00:10:34,640 Speaker 2: our mouth, which is part of what makes the experience 168 00:10:34,640 --> 00:10:37,640 Speaker 2: of mold wine so pleasant. It's also why hot food 169 00:10:37,679 --> 00:10:41,160 Speaker 2: can feel more satisfying than cold food. Like, no matter 170 00:10:41,200 --> 00:10:44,800 Speaker 2: how much you enjoy a spot show, and I mean 171 00:10:45,520 --> 00:10:50,000 Speaker 2: we all do right, right right, like a like a 172 00:10:50,040 --> 00:10:53,760 Speaker 2: good marinara sauce smells so much more strongly and just 173 00:10:53,840 --> 00:11:00,000 Speaker 2: hits differently. Yeah, I did read some recipes where you 174 00:11:00,200 --> 00:11:03,000 Speaker 2: cold infuse your muld wine for like a full twenty 175 00:11:03,040 --> 00:11:06,360 Speaker 2: four hours in the fridge and then heat it gently 176 00:11:06,400 --> 00:11:09,320 Speaker 2: prior to serving. So I haven't tried that form. I'm 177 00:11:09,320 --> 00:11:11,080 Speaker 2: interested in it. 178 00:11:11,320 --> 00:11:14,720 Speaker 1: Interesting. So do you have a go to recipes? 179 00:11:14,800 --> 00:11:18,200 Speaker 2: Laurn? Oh, I just throw on whatever I want, Okay. 180 00:11:17,920 --> 00:11:21,080 Speaker 1: So that's whatever you're feeling at that moment. 181 00:11:21,280 --> 00:11:27,040 Speaker 2: Yeah, yeah, definitely, some some cinnamon sticks, some clothes, I 182 00:11:27,040 --> 00:11:32,800 Speaker 2: don't know, some oranges and lemons maybe, yeah, Like like 183 00:11:32,840 --> 00:11:36,840 Speaker 2: whatever box of wine I have around, If I have 184 00:11:36,960 --> 00:11:41,920 Speaker 2: some whiskey or rum or like a fruit brandy sometimes 185 00:11:42,000 --> 00:11:43,880 Speaker 2: on my on my bar, then that I might put 186 00:11:43,920 --> 00:11:46,800 Speaker 2: some of that in there. I don't know, you know, Yeah, yeah, 187 00:11:46,840 --> 00:11:54,120 Speaker 2: I like that whatever whatever you're going on. Yeah, And 188 00:11:54,600 --> 00:11:57,080 Speaker 2: if you don't drink for whatever reason, and there are 189 00:11:57,080 --> 00:12:00,120 Speaker 2: many good reasons, you can totally make non alcoholic mold wine. 190 00:12:00,600 --> 00:12:02,840 Speaker 2: You know. Your base can be anything that gives you 191 00:12:02,880 --> 00:12:05,480 Speaker 2: some of that like sweet tart drying combo that that 192 00:12:05,559 --> 00:12:09,560 Speaker 2: wine has. I think, like tart juices like pomegranate, grape, 193 00:12:09,679 --> 00:12:13,960 Speaker 2: cranberry or apple cider, or maybe some black tea or 194 00:12:14,000 --> 00:12:17,400 Speaker 2: hibiscus tea, or like a like a non alcoholic wine 195 00:12:17,480 --> 00:12:20,640 Speaker 2: or cider maybe with an extra kick from fresh orange 196 00:12:20,679 --> 00:12:24,280 Speaker 2: or lemon juice. If you don't mind spicy hot flavors, 197 00:12:24,320 --> 00:12:27,040 Speaker 2: A little something that brings that in will will help 198 00:12:27,080 --> 00:12:30,000 Speaker 2: replicate the burn of alcohol. If that's something that you want. 199 00:12:30,679 --> 00:12:33,720 Speaker 2: The afore mentioned black pepper or cayenne red pepper flakes, 200 00:12:33,880 --> 00:12:40,640 Speaker 2: maybe some dried chilies. Yeah, I am Hibiscus and dried 201 00:12:40,720 --> 00:12:44,280 Speaker 2: chilies are two things that I intensely want to try 202 00:12:44,320 --> 00:12:45,360 Speaker 2: in a mold wine right now. 203 00:12:46,000 --> 00:12:50,439 Speaker 1: Oh my gosh, I have so many dried chilies on hand. Yeah. 204 00:12:50,800 --> 00:12:55,160 Speaker 1: We talked about with rose water. I recently made brea 205 00:12:55,360 --> 00:13:00,440 Speaker 1: and it made a stunning help listeners. But the dried 206 00:13:00,520 --> 00:13:02,680 Speaker 1: chili's I needed. I only needed like two to four 207 00:13:02,720 --> 00:13:06,199 Speaker 1: of each of them, but they all came this huge path. 208 00:13:07,200 --> 00:13:10,760 Speaker 1: So once again, if you have any recipes to use 209 00:13:11,160 --> 00:13:14,880 Speaker 1: dry chilies, very happy to have them. And maybe this 210 00:13:14,920 --> 00:13:15,800 Speaker 1: is something I could. 211 00:13:15,600 --> 00:13:17,160 Speaker 2: Look at to Oh there you go. 212 00:13:17,360 --> 00:13:20,280 Speaker 1: Yeah, yeah, yes, Well what about the nutrition? 213 00:13:20,679 --> 00:13:27,160 Speaker 2: Drink responsibly? Yeah, alcohol is a treat. Treats are nice. 214 00:13:27,880 --> 00:13:31,400 Speaker 2: I will say that scientific studies have shown that mulling 215 00:13:31,440 --> 00:13:36,440 Speaker 2: wine with spices increases the phenol content and antioxidant properties 216 00:13:36,640 --> 00:13:41,080 Speaker 2: of that wine. There has been scientific research into this. 217 00:13:42,720 --> 00:13:48,439 Speaker 1: I did find sometimes in these outlines, I'll find a 218 00:13:48,559 --> 00:13:50,880 Speaker 1: resource that I'll just put in and I'm like, Lauren 219 00:13:50,920 --> 00:13:53,960 Speaker 1: can deal with this. But I did find one that 220 00:13:54,040 --> 00:13:57,200 Speaker 1: was very science heavy and it was about like all 221 00:13:57,240 --> 00:14:04,000 Speaker 1: of the things mold wine is doing. Geez. Yeah. But 222 00:14:04,120 --> 00:14:07,560 Speaker 1: my point being, yes, people have uh looked into it, 223 00:14:08,920 --> 00:14:11,440 Speaker 1: but that being said, they haven't. Really It's hard to 224 00:14:11,440 --> 00:14:14,280 Speaker 1: put down numbers for mold wine. 225 00:14:14,600 --> 00:14:17,000 Speaker 2: Yeah, I mean, you know, to be honest, I didn't 226 00:14:17,000 --> 00:14:18,720 Speaker 2: look too hard because I felt like that's not really 227 00:14:18,800 --> 00:14:21,600 Speaker 2: the focus of something like this. You're not gonna I 228 00:14:21,640 --> 00:14:24,360 Speaker 2: mean like like you could hype I could hypothetically have 229 00:14:24,480 --> 00:14:27,560 Speaker 2: dug into like because there are totally brands that put 230 00:14:27,600 --> 00:14:30,600 Speaker 2: out like mold wine, like like pre mixed mould wine 231 00:14:30,680 --> 00:14:36,000 Speaker 2: seasoning packets or I don't know, like like the the 232 00:14:36,320 --> 00:14:39,880 Speaker 2: the ranking of mold wine on you know, like one 233 00:14:39,960 --> 00:14:42,400 Speaker 2: hundred top Cocktails in the World lists. 234 00:14:42,120 --> 00:14:42,920 Speaker 1: Or something like that. 235 00:14:43,080 --> 00:14:46,200 Speaker 2: But yeah, it's something that people make at home. 236 00:14:47,720 --> 00:14:51,000 Speaker 1: Yes, you can get it. I did see it recently 237 00:14:51,160 --> 00:14:53,240 Speaker 1: at one of our holiday pop up bars here and 238 00:14:53,240 --> 00:14:57,800 Speaker 1: at Last absolutely, but in my experience that is when 239 00:14:57,840 --> 00:15:00,440 Speaker 1: I encounter it or when someone makes it. So yes, 240 00:15:01,040 --> 00:15:07,680 Speaker 1: h but it has experienced an ebb and flow of popularity. 241 00:15:07,960 --> 00:15:10,080 Speaker 1: Oh yeah, I say, yeah yeah, And. 242 00:15:10,000 --> 00:15:11,840 Speaker 2: We are going to get into that history as soon 243 00:15:11,840 --> 00:15:13,280 Speaker 2: as we get back from a quick break for a 244 00:15:13,280 --> 00:15:25,400 Speaker 2: word from our sponsors, and we're back. Thank you, sponsor, Yes, 245 00:15:25,520 --> 00:15:25,880 Speaker 2: thank you. 246 00:15:26,880 --> 00:15:31,120 Speaker 1: And again see our episodes on wine for more context. 247 00:15:30,720 --> 00:15:33,240 Speaker 2: Information and all the spices yep, yep. 248 00:15:33,400 --> 00:15:37,160 Speaker 1: Oh yes, the story of mold wine is a bit murky, 249 00:15:37,240 --> 00:15:39,160 Speaker 1: or at least specific details are because a lot of 250 00:15:39,200 --> 00:15:43,440 Speaker 1: people pointed out, like you can kind of speculate based 251 00:15:43,480 --> 00:15:45,480 Speaker 1: on what was around and what people were doing, what 252 00:15:45,560 --> 00:15:49,440 Speaker 1: was happening, but we don't have the like hard evidence. 253 00:15:49,760 --> 00:15:53,680 Speaker 2: Yeah yeah, I mean it's definitely one of those things 254 00:15:53,720 --> 00:15:56,440 Speaker 2: that it's like, do you have wine, do you have spices? 255 00:15:57,560 --> 00:16:00,560 Speaker 2: Do you have a heat source? Rightbably going to put 256 00:16:00,560 --> 00:16:01,840 Speaker 2: those together at some point. 257 00:16:02,360 --> 00:16:08,640 Speaker 1: Right, yes. But by some accounts, it was first consumed 258 00:16:08,640 --> 00:16:10,840 Speaker 1: in ancient Greece as a way to use up a 259 00:16:10,880 --> 00:16:13,800 Speaker 1: great harvest that was otherwise like not good, gonna go 260 00:16:13,840 --> 00:16:18,120 Speaker 1: to waste, and to improve the taste of lower quality 261 00:16:18,160 --> 00:16:21,040 Speaker 1: wine made from this harvest, they would add a bunch 262 00:16:21,040 --> 00:16:23,920 Speaker 1: of spices and heat it up. The Greeks may have 263 00:16:24,040 --> 00:16:28,080 Speaker 1: called this spiced wine hippocrass after Hippocrates. We'll talk about 264 00:16:28,080 --> 00:16:31,400 Speaker 1: that a bit more in a second, okay. But other 265 00:16:31,400 --> 00:16:34,440 Speaker 1: people say the ancient Romans did it first, and or 266 00:16:34,520 --> 00:16:37,880 Speaker 1: it was kind of happened concurrently, because they had a 267 00:16:37,880 --> 00:16:42,960 Speaker 1: similar take called candietum paradoxum, which was wine warmed with 268 00:16:43,040 --> 00:16:46,600 Speaker 1: honey and pepper. As early as the second century CE, 269 00:16:46,760 --> 00:16:49,160 Speaker 1: they would warm and spice wine as a way to 270 00:16:49,280 --> 00:16:51,680 Speaker 1: ward off the cold of winter, and because of the 271 00:16:51,680 --> 00:16:56,520 Speaker 1: preservative properties of honey, it was recommended to travelers. The 272 00:16:56,600 --> 00:17:02,320 Speaker 1: practice spread and was adopted throughout their empire. One source 273 00:17:02,640 --> 00:17:06,480 Speaker 1: that I found claimed that condeit and paradoxom was integrated 274 00:17:06,520 --> 00:17:10,800 Speaker 1: into ancient rooms suturnally a festival, a celebration of the 275 00:17:10,840 --> 00:17:13,920 Speaker 1: winter sol to the winter solstice, which is today as 276 00:17:14,000 --> 00:17:17,760 Speaker 1: we record, the shortest day of the year, and the 277 00:17:17,760 --> 00:17:21,080 Speaker 1: rebirth of the sun. I only found that one place, 278 00:17:21,119 --> 00:17:27,240 Speaker 1: but interesting. Epicius's fifth slash sixth century cookbook featured a 279 00:17:27,280 --> 00:17:30,280 Speaker 1: recipe for wine and honey boiled down and reduced with 280 00:17:30,400 --> 00:17:34,119 Speaker 1: fresh wine, pepper, dates, saffron, and bay leaves. So that 281 00:17:34,160 --> 00:17:34,920 Speaker 1: sounds pretty cool. 282 00:17:36,359 --> 00:17:40,880 Speaker 2: Leaves, bay leaves, I know, right, Okay? Ideas cool? 283 00:17:41,000 --> 00:17:41,600 Speaker 1: Yeah, ideas. 284 00:17:42,440 --> 00:17:44,000 Speaker 2: Yes, yeah, yes. 285 00:17:45,359 --> 00:17:49,119 Speaker 1: However, most sources that I found claimed that mould wine 286 00:17:49,160 --> 00:17:52,200 Speaker 1: really rose in popularity in the Middle Ages in Europe 287 00:17:52,560 --> 00:17:56,440 Speaker 1: in part because people thought that the spices added health 288 00:17:56,480 --> 00:18:01,880 Speaker 1: benefits and made the wine more tasty. Sometimes they'd add herbs, 289 00:18:01,960 --> 00:18:06,480 Speaker 1: natural sweeteners, and flowers as well. At this point in history, 290 00:18:06,760 --> 00:18:11,119 Speaker 1: water was still a bit dicey to drink, and the 291 00:18:11,160 --> 00:18:13,760 Speaker 1: wine selection could be pretty slim, maybe not the best 292 00:18:13,800 --> 00:18:18,879 Speaker 1: quality of wine. And there were fears of the plague 293 00:18:19,119 --> 00:18:22,520 Speaker 1: of black deff and people were really worried about their health, 294 00:18:23,040 --> 00:18:28,520 Speaker 1: so they turned for all of these reasons to mold wine. 295 00:18:28,680 --> 00:18:33,280 Speaker 1: According to Merriam Webster, the verb mole, meaning to heat, 296 00:18:33,400 --> 00:18:36,840 Speaker 1: sweeten and flavor as wine or citer with spices, was 297 00:18:36,880 --> 00:18:41,040 Speaker 1: first recorded in sixteen eighteen, but before the word had 298 00:18:41,080 --> 00:18:44,240 Speaker 1: been coined, there were earlier records and recipes that indicate 299 00:18:44,280 --> 00:18:48,640 Speaker 1: people were making it before then, including this recipe from 300 00:18:48,640 --> 00:18:52,560 Speaker 1: fifteen ninety six. Is the good housewife take a gallon 301 00:18:52,560 --> 00:18:56,080 Speaker 1: of white wine, sugar, two pounds of cinnamon, ginger, long pepper, 302 00:18:56,200 --> 00:19:01,960 Speaker 1: mace not bruised, galangol, and clove not bruised. You must 303 00:19:02,000 --> 00:19:05,160 Speaker 1: bruise every kind of spice a little and put them 304 00:19:05,200 --> 00:19:08,520 Speaker 1: in an earthen pot all day and then cast them 305 00:19:08,560 --> 00:19:11,720 Speaker 1: through your bags two times or more as you see calls. 306 00:19:12,280 --> 00:19:19,240 Speaker 1: And so drink it as you see calls. I love 307 00:19:19,440 --> 00:19:24,679 Speaker 1: reading these recipes. They feel like I'm making a potion, 308 00:19:24,880 --> 00:19:28,480 Speaker 1: and I know it's just a difference, but yeah, I 309 00:19:28,480 --> 00:19:33,040 Speaker 1: love it. I love it. You must bruise them some 310 00:19:33,240 --> 00:19:34,679 Speaker 1: but not too much. 311 00:19:35,080 --> 00:19:36,239 Speaker 2: And so drink it. 312 00:19:36,600 --> 00:19:42,879 Speaker 1: Yeah, and so drink it over time. Despite these amazing, 313 00:19:42,960 --> 00:19:46,280 Speaker 1: in my opinion, recipes, the popularity of mold wine did 314 00:19:46,359 --> 00:19:50,760 Speaker 1: diminish across Europe, except for in Sweden, where the love 315 00:19:50,840 --> 00:19:55,040 Speaker 1: for it only seemed to grow. Two varieties in particular 316 00:19:55,480 --> 00:20:00,320 Speaker 1: were Swedish specialties clarets, which, from what I understand not 317 00:20:00,560 --> 00:20:03,280 Speaker 1: what I would assume clarent to be It was a 318 00:20:03,320 --> 00:20:07,159 Speaker 1: mix of ren wine with spices that was sweetened with 319 00:20:07,200 --> 00:20:10,720 Speaker 1: sugar and honey and luten drunk. I hope I'm not 320 00:20:10,760 --> 00:20:14,240 Speaker 1: butchering that I couldn't find the pronunciation wine mixed with 321 00:20:14,320 --> 00:20:17,439 Speaker 1: milk and spices. So these were really popular, and the 322 00:20:17,440 --> 00:20:22,160 Speaker 1: monarchy in in particular was fond of these mulled wines 323 00:20:22,280 --> 00:20:26,760 Speaker 1: and popularized them for centuries. And these varieties went on 324 00:20:26,800 --> 00:20:31,120 Speaker 1: to inspire other varieties, and recipe books started including them 325 00:20:31,200 --> 00:20:36,240 Speaker 1: under a wide category called look Good Look, a term 326 00:20:36,280 --> 00:20:39,240 Speaker 1: that started popping up as early as sixteen oh nine. 327 00:20:40,119 --> 00:20:44,320 Speaker 1: Several hundred years later, a new variety called Cognac's Look 328 00:20:45,240 --> 00:20:49,920 Speaker 1: emerged and became a favorite. All right, yeah. 329 00:20:50,160 --> 00:20:55,240 Speaker 2: Meanwhile, another version of gluevine developed in Germanic Europe. The 330 00:20:55,240 --> 00:20:57,720 Speaker 2: first known written recipe is from All the Way in 331 00:20:57,760 --> 00:21:01,000 Speaker 2: eighteen thirty four, but it is certainly around longer than that. 332 00:21:02,160 --> 00:21:05,560 Speaker 2: There is, for example, a gold plated tankard that this 333 00:21:05,640 --> 00:21:08,440 Speaker 2: one nobleman like the first guy to grow riasling grapes, 334 00:21:08,480 --> 00:21:12,679 Speaker 2: apparently used to drink mold wine, dating from fourteen twenty. 335 00:21:13,080 --> 00:21:17,800 Speaker 2: So yeah, i'd say today like outdoor Christmas markets with 336 00:21:18,000 --> 00:21:20,280 Speaker 2: arts and crafts and other gifts are a popular thing 337 00:21:20,400 --> 00:21:24,000 Speaker 2: in Germany, and both glue fine and in a non 338 00:21:24,040 --> 00:21:29,040 Speaker 2: alcoholic version called kinder punch are commonly available. I love 339 00:21:29,080 --> 00:21:29,800 Speaker 2: that kid's punch. 340 00:21:29,960 --> 00:21:35,320 Speaker 1: Yeah, yes, yeah, Well, the association that many of us 341 00:21:35,400 --> 00:21:39,919 Speaker 1: have with mold wine and the holidays, and not just 342 00:21:39,920 --> 00:21:41,640 Speaker 1: as something to warm you up in the cold, because 343 00:21:41,640 --> 00:21:44,560 Speaker 1: a lot of these holidays do take place for many 344 00:21:44,600 --> 00:21:49,000 Speaker 1: of us in the cold, stems from traditions of drinking 345 00:21:49,040 --> 00:21:53,919 Speaker 1: it to celebrate during Victorian England, although some things I 346 00:21:53,960 --> 00:21:56,960 Speaker 1: read argue it goes back much further, possibly all the 347 00:21:57,000 --> 00:22:00,240 Speaker 1: way back to Saturn Alien but this seems to be 348 00:22:00,280 --> 00:22:01,400 Speaker 1: when it really took hold. 349 00:22:01,600 --> 00:22:04,720 Speaker 2: Yeah, yeah, a little bit of both. And also the 350 00:22:04,720 --> 00:22:07,920 Speaker 2: eighteen hundreds was kind of when Germany was going through 351 00:22:08,040 --> 00:22:13,400 Speaker 2: a big wave of revival of old traditional stuff like this, 352 00:22:13,640 --> 00:22:18,200 Speaker 2: and it kind of became like like repopular through England 353 00:22:18,480 --> 00:22:24,480 Speaker 2: because the English monarchy had had close relations to Germany 354 00:22:24,600 --> 00:22:27,640 Speaker 2: at that time. So yeah, fun times. That's also where 355 00:22:27,640 --> 00:22:32,840 Speaker 2: we get Christmas trees from. Basically, I'm sure. 356 00:22:32,640 --> 00:22:38,240 Speaker 1: They could never envision Christmas tree decked with star wars 357 00:22:38,320 --> 00:22:47,200 Speaker 1: and ornaments. But yeah, well, also Charles Dickens mentioned mould 358 00:22:47,280 --> 00:22:50,960 Speaker 1: wine in a Christmas Carol in eighteen forty three. 359 00:22:51,280 --> 00:22:54,080 Speaker 2: Yeah, at the end, when Scrooge has had his change 360 00:22:54,080 --> 00:22:57,480 Speaker 2: of heart, he offers Bob Cratchett the chance to talk 361 00:22:57,520 --> 00:23:01,480 Speaker 2: more about like workplace improvementsote over a Christmas bowl of 362 00:23:01,520 --> 00:23:04,919 Speaker 2: smoking Bishop, which, if you're unfamiliar, is a mix of 363 00:23:04,960 --> 00:23:11,600 Speaker 2: red wine and port steeped with roasted lemon and clothes. Again, 364 00:23:11,920 --> 00:23:16,080 Speaker 2: historical sources coming through roasted lemon. I've had lemon in 365 00:23:16,160 --> 00:23:18,960 Speaker 2: mulled wine, but roasting at first is such a good idea. 366 00:23:19,600 --> 00:23:23,800 Speaker 1: That is a good idea. Heck yeah. 367 00:23:23,840 --> 00:23:26,480 Speaker 2: Also one more historical note here, because I just did 368 00:23:26,480 --> 00:23:29,160 Speaker 2: a brain stuff episode about all of this. I mean 369 00:23:29,240 --> 00:23:31,320 Speaker 2: and or I know a lot about a Christmas Carol. 370 00:23:32,840 --> 00:23:37,359 Speaker 2: It's really impossible to overstate the influence that a Christmas 371 00:23:37,400 --> 00:23:42,880 Speaker 2: Carol has had on our modern American slash English concept 372 00:23:43,000 --> 00:23:47,440 Speaker 2: of Christmas. Like it is a very very very strong influence, 373 00:23:48,000 --> 00:23:50,720 Speaker 2: partially because Dickens was just a heck and rock star 374 00:23:50,880 --> 00:23:55,320 Speaker 2: in his time, and partially because right like because of that, 375 00:23:56,280 --> 00:23:59,959 Speaker 2: this literary work has stayed with us and men reiterated 376 00:24:00,119 --> 00:24:03,919 Speaker 2: so many different times. I will say that I'm a 377 00:24:03,960 --> 00:24:08,960 Speaker 2: little bit tired of straightforward productions of a Christmas Carol, 378 00:24:09,160 --> 00:24:11,159 Speaker 2: Like I've just seen it too many times and I 379 00:24:11,200 --> 00:24:18,280 Speaker 2: don't care anymore. But local menshes Dad's Garage, which is 380 00:24:18,280 --> 00:24:21,600 Speaker 2: an improving comedy company here in Atlanta. They do a 381 00:24:21,640 --> 00:24:24,800 Speaker 2: thing called Invasion Christmas Carol every year. If y'all are 382 00:24:24,800 --> 00:24:28,240 Speaker 2: in the Atlanta area, go check it out. They have Okay, 383 00:24:28,320 --> 00:24:32,639 Speaker 2: I'm sorry, this is along, This is along aside. What 384 00:24:32,760 --> 00:24:38,040 Speaker 2: they have is a cast that learns the text of 385 00:24:38,080 --> 00:24:42,200 Speaker 2: the play a Christmas Carol, and then every night they 386 00:24:42,240 --> 00:24:46,960 Speaker 2: have a different improver invader come in and that can 387 00:24:47,000 --> 00:24:51,000 Speaker 2: be That can be anything from like a robot from 388 00:24:51,000 --> 00:24:55,840 Speaker 2: the future to like ted Lasso to like the one 389 00:24:55,840 --> 00:24:57,919 Speaker 2: time I've been so far. This year they had David 390 00:24:57,960 --> 00:25:01,080 Speaker 2: from Shit's Creek come on. It was Yeah, it's always 391 00:25:01,200 --> 00:25:06,280 Speaker 2: absolutely delightful because it just throws the entire thing into chaos, 392 00:25:06,880 --> 00:25:10,000 Speaker 2: delightful chaos while they're still trying to work out the 393 00:25:10,000 --> 00:25:10,919 Speaker 2: basics of the plot. 394 00:25:11,080 --> 00:25:17,520 Speaker 1: So I love it. I love it. Okay, Yeah, I definitely. 395 00:25:17,520 --> 00:25:20,520 Speaker 1: I would love to check that out. My I love 396 00:25:21,160 --> 00:25:24,119 Speaker 1: I feel like I've been singing this song my whole life. 397 00:25:24,119 --> 00:25:26,960 Speaker 1: But now everybody's on board the Muppet Christmas Carol. 398 00:25:27,040 --> 00:25:29,000 Speaker 2: Oh yeah, oh yes. 399 00:25:28,960 --> 00:25:37,560 Speaker 1: Michael Caine plays it so seriously, every their Muppets. Yeah, 400 00:25:37,560 --> 00:25:40,720 Speaker 1: it's so good and I feel like this year everybody's 401 00:25:40,760 --> 00:25:42,800 Speaker 1: like the Mumpet Christmas Carols. 402 00:25:43,080 --> 00:25:46,840 Speaker 2: Yeah, it's vindicated they Yeah, it's become another another like 403 00:25:46,880 --> 00:25:48,680 Speaker 2: holiday movie meme kind of situation. 404 00:25:49,000 --> 00:25:49,840 Speaker 1: Yes. Yeah. 405 00:25:49,880 --> 00:25:56,160 Speaker 2: In the comparison between Michael Caine treating all the Muppets 406 00:25:56,200 --> 00:26:00,280 Speaker 2: like serious actors versus Tim Curry and Muppet Treasure Island 407 00:26:00,720 --> 00:26:04,440 Speaker 2: treating himself as a Muppet. Yes, both terrific performances. 408 00:26:04,880 --> 00:26:05,680 Speaker 1: Yeah, very good. 409 00:26:05,960 --> 00:26:09,560 Speaker 2: Yeah, yes, at any rate, At any rate, that was 410 00:26:09,600 --> 00:26:11,080 Speaker 2: a very long dickens aside. 411 00:26:11,119 --> 00:26:14,199 Speaker 1: Sorry, it did have a big impact. So I have 412 00:26:14,200 --> 00:26:16,320 Speaker 1: a lot of friends that it scarred when they watched 413 00:26:16,400 --> 00:26:17,720 Speaker 1: these kids. It's kind of a. 414 00:26:17,800 --> 00:26:22,720 Speaker 2: Scary it is. There's four ghosts. Man Marley is hecking creepy. 415 00:26:25,720 --> 00:26:30,280 Speaker 1: But anyway, okay, okay, so yes, we've got this holiday 416 00:26:30,320 --> 00:26:35,760 Speaker 1: association happening. Yeah. By the eighteen nineties, mold wine was 417 00:26:35,920 --> 00:26:39,400 Speaker 1: very firmly established as a holiday at tradition in much 418 00:26:39,400 --> 00:26:43,320 Speaker 1: of Europe. Wine merchants would whip up their own recipes 419 00:26:43,440 --> 00:26:46,800 Speaker 1: and some even from what I read, most would put 420 00:26:47,280 --> 00:26:51,040 Speaker 1: something like Santa Claus on the labels, just very clearly 421 00:26:51,119 --> 00:26:55,320 Speaker 1: indicate yes, it's kind of a holiday thing. And soon 422 00:26:56,160 --> 00:26:58,800 Speaker 1: the holiday mold wine spread across the world and it 423 00:26:58,840 --> 00:27:03,760 Speaker 1: became global tradition, bigger in some places than others, and 424 00:27:03,800 --> 00:27:06,800 Speaker 1: all kinds of varieties were created using all kinds of 425 00:27:06,800 --> 00:27:11,280 Speaker 1: alcohols and ingredients. I found kind of an interesting chart 426 00:27:11,520 --> 00:27:20,800 Speaker 1: of where certain ones got really popular. Yeah. Interestingly, during 427 00:27:20,880 --> 00:27:25,120 Speaker 1: the nineteenth and twentieth centuries Australian cookbooks, they were much 428 00:27:25,160 --> 00:27:29,359 Speaker 1: more likely to use it as a curative as opposed 429 00:27:29,400 --> 00:27:32,600 Speaker 1: to like a holiday thing, so they would include recipes 430 00:27:32,640 --> 00:27:36,080 Speaker 1: for mold wine that were meant for healing someone who 431 00:27:36,160 --> 00:27:37,920 Speaker 1: might be sick or helping someone who might be sick, 432 00:27:38,040 --> 00:27:40,280 Speaker 1: which a lot of cookbooks just a Reminder did have 433 00:27:40,320 --> 00:27:41,280 Speaker 1: a section like that. 434 00:27:41,520 --> 00:27:44,359 Speaker 2: I was like, sure, yeah, yeah, I mean that was 435 00:27:44,400 --> 00:27:48,720 Speaker 2: definitely the start of what cookbooks were so right. 436 00:27:49,680 --> 00:27:53,000 Speaker 1: But yeah, I mean, I feel like it's got a 437 00:27:53,040 --> 00:27:55,920 Speaker 1: steady place now. Maybe it's not like a huge thing, 438 00:27:56,160 --> 00:27:58,000 Speaker 1: but it's not forgotten either. 439 00:27:58,280 --> 00:28:04,560 Speaker 2: Yeah. Yeah, it is definitely right. Like if a bar 440 00:28:05,080 --> 00:28:07,560 Speaker 2: is going to put together a holiday cocktail menu, I 441 00:28:07,600 --> 00:28:10,560 Speaker 2: feel like it's increasingly likely to see like a mold 442 00:28:10,560 --> 00:28:13,320 Speaker 2: wine alongside a hot toddy or something like that. 443 00:28:14,080 --> 00:28:18,480 Speaker 1: I agree, I agree, And I think like that hot 444 00:28:18,560 --> 00:28:21,520 Speaker 1: chocolate wine thing I mentioned at the top, that that 445 00:28:21,560 --> 00:28:24,719 Speaker 1: went viral on TikTok, like that's kind of verging into 446 00:28:26,840 --> 00:28:29,320 Speaker 1: I feel like people have an interest in drinking wine 447 00:28:29,320 --> 00:28:34,240 Speaker 1: that is warm in one way or another. Maybe I'm wrong, 448 00:28:35,359 --> 00:28:40,280 Speaker 1: but I don't know. I feel like it's it is nice, 449 00:28:40,480 --> 00:28:42,360 Speaker 1: it's a nice treat when you can have it. 450 00:28:42,680 --> 00:28:44,600 Speaker 2: Yeah, yeah, there you go. 451 00:28:45,240 --> 00:28:47,880 Speaker 1: Yeah, but that's what we have to say about muld 452 00:28:47,880 --> 00:28:48,600 Speaker 1: Wine from now. 453 00:28:49,120 --> 00:28:55,840 Speaker 2: It is. If you have any traditions or recipes or memories, 454 00:28:55,960 --> 00:28:59,000 Speaker 2: we would love to hear them. But in the meanwhile, 455 00:28:59,040 --> 00:29:00,600 Speaker 2: we do have some listeners mail for you. 456 00:29:01,440 --> 00:29:03,720 Speaker 1: We do, but first we have one more quick break 457 00:29:03,760 --> 00:29:05,400 Speaker 1: for word from our sponsors. 458 00:29:14,240 --> 00:29:17,040 Speaker 2: And we're back. Thank you sponsors, Yes, thank you, and 459 00:29:17,080 --> 00:29:18,520 Speaker 2: we're back with listen. 460 00:29:24,600 --> 00:29:26,920 Speaker 1: I'm always so impressed with how you're able to do 461 00:29:27,000 --> 00:29:31,040 Speaker 1: this without being able to hear me, Lauren. Every time 462 00:29:31,120 --> 00:29:34,480 Speaker 1: we hear the like episodes before we release them, I'm like, Wow. 463 00:29:35,200 --> 00:29:38,240 Speaker 2: I've I've learned I will A your your hand gestures 464 00:29:38,280 --> 00:29:41,880 Speaker 2: really really help, and and B I've learned how to 465 00:29:42,240 --> 00:29:47,040 Speaker 2: how to pitch my my my loudness so that it's 466 00:29:47,120 --> 00:29:49,200 Speaker 2: not so that I can hear most of it. 467 00:29:49,960 --> 00:29:58,800 Speaker 1: Oh nice, Yeah, I'm learning skills skills. 468 00:29:59,560 --> 00:30:02,680 Speaker 2: Also, I I genuinely believe that super producer Andrew gives 469 00:30:02,720 --> 00:30:06,560 Speaker 2: me a little bit of a boost, just just pitches 470 00:30:06,600 --> 00:30:08,640 Speaker 2: me a little bit closer to whatever you're doing. 471 00:30:09,160 --> 00:30:16,040 Speaker 1: Yeah. Wow, he is amazing. But we must triloge. Okay, 472 00:30:16,600 --> 00:30:21,360 Speaker 1: So I wrote the Vegas stuff was fun. I've been 473 00:30:21,400 --> 00:30:24,080 Speaker 1: once back in twenty fourteen and would like to go again, 474 00:30:24,200 --> 00:30:27,040 Speaker 1: just to try some different food options. The amount of 475 00:30:27,160 --> 00:30:30,880 Speaker 1: choices in smaller in a smaller area makes it interesting 476 00:30:31,240 --> 00:30:34,520 Speaker 1: how to choose, roll the dice and see what comes up. 477 00:30:36,360 --> 00:30:40,080 Speaker 1: I've zeles, Oh how I love them. My favorite are 478 00:30:40,360 --> 00:30:43,520 Speaker 1: Annis and Lemon, although all of them are good. Now 479 00:30:43,560 --> 00:30:46,000 Speaker 1: I have to see if my parents have the Pazzelli 480 00:30:46,080 --> 00:30:49,320 Speaker 1: iron we had when I was growing up. As Lauren mentioned, 481 00:30:49,480 --> 00:30:55,080 Speaker 1: the opinions on the irons are interesting. Russian, Polish and 482 00:30:55,120 --> 00:30:58,120 Speaker 1: Slavic heritage on my mom's side, my mom and grandma 483 00:30:58,240 --> 00:31:02,200 Speaker 1: made great ones. Pittsburgh definitely has a number of good 484 00:31:02,200 --> 00:31:05,880 Speaker 1: places around here that make them. A winter day snow 485 00:31:05,920 --> 00:31:08,320 Speaker 1: on the ground, a hot cup of tea, a couple 486 00:31:08,320 --> 00:31:11,320 Speaker 1: of pazzilla and a book. What a way to relax. 487 00:31:13,320 --> 00:31:16,680 Speaker 1: What would you like to know about the cookie table? 488 00:31:17,600 --> 00:31:21,960 Speaker 1: It is definitely an extremely common thing around Pittsburgh, especially 489 00:31:22,000 --> 00:31:25,040 Speaker 1: if both parties are from the area. The deeper the ties, 490 00:31:25,240 --> 00:31:28,720 Speaker 1: the bigger the table. It seems my wife and I 491 00:31:28,800 --> 00:31:31,239 Speaker 1: did not have one years ago, as we had a 492 00:31:31,240 --> 00:31:35,360 Speaker 1: more informal reception that really did not have space For one, 493 00:31:35,400 --> 00:31:37,880 Speaker 1: my cousin had a pretty good sized table at her wedding. 494 00:31:38,200 --> 00:31:41,040 Speaker 1: I think there were twelve different types, and probably six 495 00:31:41,120 --> 00:31:46,880 Speaker 1: to eight dozen of me also had small boxes so 496 00:31:47,000 --> 00:31:50,320 Speaker 1: you could take them home. That is something else that 497 00:31:50,440 --> 00:31:52,880 Speaker 1: is pretty common with them. Make a lot and have 498 00:31:52,960 --> 00:31:56,440 Speaker 1: take home boxes. Some families will go into baking mode 499 00:31:56,480 --> 00:31:59,840 Speaker 1: the week before and bake everything. And there are bakeries 500 00:32:00,040 --> 00:32:03,560 Speaker 1: specialize in cookie tables. Not sure if my oldest is 501 00:32:03,600 --> 00:32:06,600 Speaker 1: going to have one. I stay away from the planning 502 00:32:06,680 --> 00:32:15,920 Speaker 1: to be on the safe side. Oh yeah, I love this, 503 00:32:17,040 --> 00:32:19,160 Speaker 1: and several of you have written about the cookie tables, 504 00:32:19,160 --> 00:32:20,400 Speaker 1: so we have more of those coming out. 505 00:32:20,680 --> 00:32:22,760 Speaker 2: Excellent, so good. 506 00:32:22,800 --> 00:32:27,600 Speaker 1: It's amazing. I this is so new to me, but 507 00:32:28,000 --> 00:32:31,440 Speaker 1: reading this message, I did remember. I had a friend's 508 00:32:31,520 --> 00:32:33,200 Speaker 1: a really close friend when I was growing up, who 509 00:32:33,280 --> 00:32:38,080 Speaker 1: was her relatives were from New York, Okay, and she 510 00:32:38,120 --> 00:32:43,120 Speaker 1: would do this huge baking week like before Christmas, and 511 00:32:43,160 --> 00:32:45,840 Speaker 1: one year I volunteered to help, and it was foolish. 512 00:32:46,080 --> 00:32:50,920 Speaker 1: It was so intense. They made so many cookies and 513 00:32:50,960 --> 00:32:52,920 Speaker 1: I just was exhausted at the end of it. And 514 00:32:52,920 --> 00:32:54,760 Speaker 1: then every year after that I found a reason to 515 00:32:54,840 --> 00:33:00,520 Speaker 1: be busy. But it was like they made so many 516 00:33:00,520 --> 00:33:03,240 Speaker 1: cookies and like the numbers you're saying, I do think 517 00:33:03,280 --> 00:33:06,400 Speaker 1: the take home boxes is a really cool idea. 518 00:33:06,240 --> 00:33:09,840 Speaker 2: Like yeah, yeah, well, from what I was reading about 519 00:33:09,840 --> 00:33:12,400 Speaker 2: cookie tables, okay, to answer your question, what we want 520 00:33:12,400 --> 00:33:16,400 Speaker 2: to know about cookie tables is literally everything. But from 521 00:33:16,400 --> 00:33:20,120 Speaker 2: what I was reading, yeah, there are like also capital 522 00:33:20,160 --> 00:33:23,680 Speaker 2: o opinions about like all right, like how many different 523 00:33:23,720 --> 00:33:26,880 Speaker 2: varieties of cookies it's appropriate to have, whether you like, 524 00:33:26,960 --> 00:33:32,400 Speaker 2: reveal the table before dinner or only after, whether if 525 00:33:32,440 --> 00:33:35,880 Speaker 2: the table is there during dinner, is it appropriate to 526 00:33:35,920 --> 00:33:42,200 Speaker 2: go get cookies before dessert? How many cookies of each 527 00:33:42,320 --> 00:33:44,600 Speaker 2: kind is it appropriate to take before everyone's kind of 528 00:33:44,640 --> 00:33:48,280 Speaker 2: had a chance to do you have boxes or not? 529 00:33:50,440 --> 00:33:54,440 Speaker 2: There's there, right, Like from what I understand, there are 530 00:33:54,680 --> 00:33:57,640 Speaker 2: strong opinions, and from what I read, yeah, like at 531 00:33:57,720 --> 00:33:59,960 Speaker 2: least six dozen of each type of cookie is reckoned 532 00:34:00,120 --> 00:34:02,000 Speaker 2: ended whoa. 533 00:34:07,440 --> 00:34:14,600 Speaker 1: My goodness me, I honestly like I was exhausted after 534 00:34:14,640 --> 00:34:19,360 Speaker 1: helping my friend. Yes, I was covered in flower my 535 00:34:19,560 --> 00:34:20,520 Speaker 1: hands hurt. 536 00:34:20,440 --> 00:34:24,320 Speaker 2: Like yeah, yeah, yeah, I love I love the idea 537 00:34:24,600 --> 00:34:28,000 Speaker 2: of giving out boxes of cookies around the holidays, but 538 00:34:28,239 --> 00:34:30,319 Speaker 2: I certainly am not motivated enough to do that. 539 00:34:30,920 --> 00:34:32,760 Speaker 1: I do. I do. I have friends. 540 00:34:33,200 --> 00:34:34,920 Speaker 2: I have a number of groups of friends who have 541 00:34:35,000 --> 00:34:37,200 Speaker 2: a tradition of like doing like a like a cookie party, 542 00:34:37,239 --> 00:34:39,800 Speaker 2: like a cookie spot party, so that you all wind 543 00:34:39,920 --> 00:34:44,240 Speaker 2: up with a box of holiday cookies, but you're only 544 00:34:44,280 --> 00:34:47,239 Speaker 2: making one kind, like maybe two if you're ambitious. 545 00:34:49,000 --> 00:34:52,400 Speaker 1: Yeah, that sounds very nice. I did go through a 546 00:34:52,400 --> 00:34:54,759 Speaker 1: period where I was making a lot of cookies for 547 00:34:54,920 --> 00:34:59,680 Speaker 1: my mom's church. But I liked it because it was 548 00:34:59,760 --> 00:35:01,520 Speaker 1: that when I was really into baking. So it was 549 00:35:01,560 --> 00:35:04,960 Speaker 1: a fun way to experiment. And then like, I don't 550 00:35:05,000 --> 00:35:08,960 Speaker 1: need twenty four cookies, no, as one person, and so 551 00:35:09,000 --> 00:35:11,920 Speaker 1: I would make all these cookies. But then I started 552 00:35:11,920 --> 00:35:15,279 Speaker 1: getting requests and it got out of control. Oh yeah, 553 00:35:15,640 --> 00:35:19,879 Speaker 1: so I stopped. But I love this. I can't wait 554 00:35:19,880 --> 00:35:22,960 Speaker 1: to share the other messages we've got. Also, yes, if 555 00:35:23,000 --> 00:35:27,960 Speaker 1: you find this Pizzelli iron, please write in. And indeed, 556 00:35:28,080 --> 00:35:31,480 Speaker 1: Vegas is a every time you go to a city 557 00:35:31,760 --> 00:35:33,960 Speaker 1: that you haven't been to before, maybe even you have, 558 00:35:34,080 --> 00:35:36,680 Speaker 1: and they just have a million food choices, the choices. 559 00:35:37,920 --> 00:35:39,640 Speaker 2: It's definitely it's hard. Yeah, it's hard. 560 00:35:40,000 --> 00:35:43,000 Speaker 1: It's hard work, typicult hard work. 561 00:35:43,120 --> 00:35:50,279 Speaker 2: Yeah, yeah, okay, Nicole wrote, I was so excited to 562 00:35:50,280 --> 00:35:53,120 Speaker 2: see a pizzell episode of my feed. I had just 563 00:35:53,160 --> 00:35:56,520 Speaker 2: finished making pizzelli's for the holidays. It isn't Christmas until 564 00:35:56,600 --> 00:36:01,200 Speaker 2: at least one house smells like Annas. To throw another 565 00:36:01,280 --> 00:36:05,440 Speaker 2: contender into the pronunciation ring, my family says it pitzel 566 00:36:05,920 --> 00:36:09,880 Speaker 2: at the soft tea like pizza. We've definitely americanized a 567 00:36:09,920 --> 00:36:12,560 Speaker 2: lot of the Italian words for things, including our last name. 568 00:36:12,960 --> 00:36:16,480 Speaker 2: I'm originally from Pittsburgh, and considering the lukewarm reception I've 569 00:36:16,480 --> 00:36:18,920 Speaker 2: gotten over my cookies in Columbus the past couple of years, 570 00:36:19,040 --> 00:36:21,600 Speaker 2: they might be more popular in the Cleveland Youngstown part 571 00:36:21,600 --> 00:36:25,080 Speaker 2: of Ohio. My dad's side is the Italian side of 572 00:36:25,080 --> 00:36:27,520 Speaker 2: the family, and there were some great stories when we 573 00:36:27,560 --> 00:36:30,359 Speaker 2: met up with his extended family this past summer. It's 574 00:36:30,400 --> 00:36:32,239 Speaker 2: so big that you need a family tree just to 575 00:36:32,239 --> 00:36:35,239 Speaker 2: know who's related to who. My dad's one cousin told 576 00:36:35,239 --> 00:36:37,879 Speaker 2: the story about how one of his aunts asked his 577 00:36:37,920 --> 00:36:42,200 Speaker 2: future wife, who was not Italian, how she made her pizzelles. 578 00:36:43,040 --> 00:36:46,080 Speaker 2: She asked, what's a pizzelle and the aunt said, We've 579 00:36:46,080 --> 00:36:48,840 Speaker 2: got a lot of work to do with this one. 580 00:36:49,320 --> 00:36:52,240 Speaker 2: When they got married, they were gifted a custom pizzele 581 00:36:52,400 --> 00:36:56,359 Speaker 2: iron with their family crest in it. Those ladies were 582 00:36:56,440 --> 00:36:59,120 Speaker 2: the cookie Brigade, and my grandma was folded into that 583 00:36:59,160 --> 00:37:01,560 Speaker 2: when she married my grandma father. We used to make 584 00:37:01,680 --> 00:37:04,960 Speaker 2: dozens upon dozens of cookies for holidays and special events, 585 00:37:05,040 --> 00:37:08,040 Speaker 2: just for my dad's immediate family. I tried to eat 586 00:37:08,080 --> 00:37:10,600 Speaker 2: my weight in cookies every holiday when I was a child. 587 00:37:11,120 --> 00:37:13,000 Speaker 2: We don't make quite as money now, but I make 588 00:37:13,040 --> 00:37:16,920 Speaker 2: sure to have my favorites. Sometimes there are still opportunities 589 00:37:16,920 --> 00:37:19,040 Speaker 2: for cookie tables, but I feel like all the diet 590 00:37:19,080 --> 00:37:21,799 Speaker 2: crazes have killed that in my family. At least. I've 591 00:37:21,800 --> 00:37:24,399 Speaker 2: attached a picture of the last big cookie table I saw, 592 00:37:24,520 --> 00:37:26,759 Speaker 2: which was my cousin's wedding on my mom's side, from 593 00:37:26,800 --> 00:37:30,200 Speaker 2: almost a decade ago. We made a couple dozen Ladylocks 594 00:37:30,239 --> 00:37:33,319 Speaker 2: and my competitive mother was ecstatic that our cookies were 595 00:37:33,320 --> 00:37:36,120 Speaker 2: so popular that we didn't have any leftovers we had 596 00:37:36,120 --> 00:37:36,680 Speaker 2: to take home. 597 00:37:38,120 --> 00:37:42,319 Speaker 1: Oh, the picture is spectacular, listeners, it is like a 598 00:37:42,800 --> 00:37:49,200 Speaker 1: full table yes of cookies. Also, I have to say 599 00:37:49,320 --> 00:37:53,480 Speaker 1: I really relate to your last statement because my mom 600 00:37:54,400 --> 00:37:58,279 Speaker 1: my mom does this. She's like, I'm tired of having 601 00:37:58,360 --> 00:38:02,160 Speaker 1: leftovers and then whenever everyone eats everything, then she's like, 602 00:38:02,239 --> 00:38:05,640 Speaker 1: we didn't have enough leftover, so she makes more and 603 00:38:05,640 --> 00:38:12,160 Speaker 1: I'm like, no, we're trapped in a cycle. It means 604 00:38:12,160 --> 00:38:15,400 Speaker 1: that you made enough and people liked it. 605 00:38:14,600 --> 00:38:17,360 Speaker 2: We don't have to make more. 606 00:38:19,480 --> 00:38:22,360 Speaker 1: But it's just funny. I feel like a lot of times, 607 00:38:22,560 --> 00:38:24,440 Speaker 1: I bet a lot of listeners can relate to that 608 00:38:25,040 --> 00:38:29,759 Speaker 1: or another. But yeah, I love that you have a 609 00:38:30,320 --> 00:38:33,239 Speaker 1: pizzelle with family crest. 610 00:38:33,320 --> 00:38:38,160 Speaker 2: Yeah, family, yes, yes, oh yeah, the Irons yeah, and 611 00:38:38,120 --> 00:38:41,720 Speaker 2: and oh man, I think okay, So I I'm pretty 612 00:38:41,760 --> 00:38:44,399 Speaker 2: sure that we've been saying it a little bit wrong 613 00:38:44,440 --> 00:38:48,560 Speaker 2: this whole time, because the zip, the the that that 614 00:38:49,239 --> 00:38:52,440 Speaker 2: double z in Italian really should be like a like 615 00:38:52,480 --> 00:38:58,680 Speaker 2: a soft tea like pizza, so pizzel or pizzelle would 616 00:38:58,719 --> 00:39:02,800 Speaker 2: be the more correct pronuncia. So I just further americanized 617 00:39:03,000 --> 00:39:05,839 Speaker 2: and an already Americanized thing. 618 00:39:06,520 --> 00:39:12,719 Speaker 1: So my bad, sorry about that. I one of my 619 00:39:12,800 --> 00:39:17,120 Speaker 1: favorite line reads of all time, speaking of the holidays, Pizza, 620 00:39:17,320 --> 00:39:22,319 Speaker 1: Tim Curry, I'm alone too, pizza. He says it like 621 00:39:22,400 --> 00:39:26,800 Speaker 1: he's never heard it before. It's beautiful if you've. 622 00:39:26,600 --> 00:39:30,680 Speaker 2: Seen it, Yeah, Tim, Tim Curry's accent is so. 623 00:39:33,239 --> 00:39:33,640 Speaker 1: Unique. 624 00:39:35,000 --> 00:39:37,600 Speaker 2: I don't say unique about many things because most things 625 00:39:37,640 --> 00:39:40,719 Speaker 2: are not. Heck and unique, that's that's not what they are. 626 00:39:41,680 --> 00:39:45,160 Speaker 2: But I where is he from? Nobody knows that accent 627 00:39:45,320 --> 00:39:48,640 Speaker 2: is from a little bit of everywhere. It's and it's beautiful. 628 00:39:48,760 --> 00:39:52,919 Speaker 2: It's a beautiful voice. So good, Yes, big fan, big fan, good. 629 00:39:53,280 --> 00:39:56,600 Speaker 1: Yes, yes, And I also love that both of these 630 00:39:56,640 --> 00:40:02,360 Speaker 1: listeners are kind of from Pittsburgh area, have a relation 631 00:40:02,520 --> 00:40:06,560 Speaker 1: to Pittsburgh and they wrote about this. Yeah, those localities, 632 00:40:06,600 --> 00:40:08,320 Speaker 1: those like very specific things. 633 00:40:08,680 --> 00:40:11,000 Speaker 2: Yeah, yeah, yeah, And and I will tell you that 634 00:40:11,120 --> 00:40:17,440 Speaker 2: a yes, yes, totally. The culture in Columbus, Ohio is 635 00:40:17,480 --> 00:40:20,080 Speaker 2: extremely different from the culture in the Tri state area. 636 00:40:21,239 --> 00:40:25,520 Speaker 2: My grandparents, my mom's parents are from Youngstown area, and 637 00:40:25,600 --> 00:40:28,040 Speaker 2: so yes, I can tell you that those are very 638 00:40:28,040 --> 00:40:28,640 Speaker 2: different things. 639 00:40:31,600 --> 00:40:34,040 Speaker 1: Yes, and we love hearing about those different things. 640 00:40:34,080 --> 00:40:36,279 Speaker 2: Oh yeah, oh yeah yes. 641 00:40:37,040 --> 00:40:40,239 Speaker 1: So thank you to both of these listeners writing in. 642 00:40:40,400 --> 00:40:42,319 Speaker 1: If you would like to write to us, we would 643 00:40:42,320 --> 00:40:44,480 Speaker 1: love to hear from you. You can email us at 644 00:40:44,480 --> 00:40:46,160 Speaker 1: hello at savorpod dot com. 645 00:40:46,320 --> 00:40:49,280 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 646 00:40:49,280 --> 00:40:51,960 Speaker 2: and Instagram at saber pod and we do hope to 647 00:40:52,000 --> 00:40:55,400 Speaker 2: hear from you. Is production of iHeartRadio. For more podcasts 648 00:40:55,440 --> 00:40:57,920 Speaker 2: from my heart Radio, you can visit the iHeartRadio app, 649 00:40:58,080 --> 00:41:00,920 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 650 00:41:01,280 --> 00:41:03,920 Speaker 2: Thanks as always to our super producers Dylan Fagan and 651 00:41:03,920 --> 00:41:06,319 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 652 00:41:06,320 --> 00:41:15,760 Speaker 2: that lots more good things are coming your way.