WEBVTT - Francis Ford Coppola (Part 2) 0:00:00.120 --> 0:00:03.680 You were listening to Ruthie's Table four in partnership with Montclair. 0:00:05.040 --> 0:00:08.320 Italy is an interesting place because it was for so 0:00:08.520 --> 0:00:12.600 long these city states. There was the Vatican, of course 0:00:12.640 --> 0:00:16.680 for thousands of years, which was Rome dominated by the 0:00:16.760 --> 0:00:20.600 Roman Catholic Church, and then there were you know, in 0:00:20.640 --> 0:00:23.880 the north there was a tremendous influence from German and 0:00:23.960 --> 0:00:29.440 French foodte you have butter. Then Genoa they were fishermen, 0:00:29.520 --> 0:00:31.880 of course, because they was on the sea. Did you 0:00:31.920 --> 0:00:37.040 know that the Neapolitans make something called pastela Genovese, which 0:00:37.120 --> 0:00:41.320 is a Neapolitan dish called pastase, and it's made one 0:00:41.360 --> 0:00:44.720 hundred percent with onions. And the point the reason they 0:00:44.760 --> 0:00:48.199 call it Allergendovese is because the Neapolitans think that the 0:00:48.280 --> 0:00:49.880 Genovesi are real cheap skates. 0:00:49.920 --> 0:00:52.120 They are apparently, well, I shouldn't say that, because one 0:00:52.120 --> 0:00:54.000 of my best friend is yeah. 0:00:54.040 --> 0:00:57.720 And so they Neapolitans make the cheapest dish they can, 0:00:57.880 --> 0:01:03.840 which is onions and they call Jennavese. Uh. And of course, 0:01:03.880 --> 0:01:07.120 as you know, every every region of Italy has a 0:01:07.120 --> 0:01:11.080 different specialty, certainly its own pasta. So in the south, 0:01:11.200 --> 0:01:14.720 in Pulia, they have orichuette, which are the little the 0:01:14.800 --> 0:01:18.720 little ear like pastas, and then in Bologna they have 0:01:18.800 --> 0:01:22.280 portalini or whatever. The story I like to tell about 0:01:22.319 --> 0:01:26.720 pizza because people think that pizza is this American staple. 0:01:26.800 --> 0:01:28.560 But the truth of the matter is when I was 0:01:28.600 --> 0:01:31.840 a little kid, you know, before about five years old, 0:01:31.920 --> 0:01:35.720 we used to go to a pizza and have pizza 0:01:35.880 --> 0:01:37.760 and no one knew what that was. Where was this 0:01:38.440 --> 0:01:42.280 in New York were we lived in Queens, but we 0:01:42.319 --> 0:01:44.959 my father would take us to a restaurant I remember 0:01:45.000 --> 0:01:49.120 called Luis Gino's and it was a very authentic news. 0:01:49.160 --> 0:01:52.720 This is the forties, This would have to be, yeah, 0:01:52.760 --> 0:01:56.680 in the forties, you know, forty four, because but no 0:01:56.720 --> 0:01:59.320 one knew in America, no one had ever seen a pizza, 0:01:59.400 --> 0:02:01.280 knew it a pizza. The kids said, what are you 0:02:01.320 --> 0:02:04.600 going to a pizzaio? What's that? And in fact I 0:02:04.640 --> 0:02:07.000 remember for fifty sons they he would even make a 0:02:07.040 --> 0:02:10.600 little pizza that I would get, and pizza, of course 0:02:11.000 --> 0:02:15.639 was a Neapolitan dish. But the American soldiers came up 0:02:16.120 --> 0:02:19.840 in World War Two through North Africa and up and 0:02:19.919 --> 0:02:23.320 went right through Naples, so they brought coca Cola, and 0:02:23.360 --> 0:02:26.880 they brought back pizza, and they brought pizza back to America, 0:02:26.919 --> 0:02:30.880 and then two years later pizza was the rare new thing. 0:02:31.520 --> 0:02:34.160 As a kid, everyone knew what pizza was and. 0:02:35.280 --> 0:02:36.960 What was the food like in the forties. 0:02:37.000 --> 0:02:37.120 What. 0:02:37.400 --> 0:02:41.079 So, you grew up in a family that cooked Italian food, 0:02:41.160 --> 0:02:44.280 But I think that there's a big difference between Italian 0:02:44.280 --> 0:02:47.040 food and Italian American food, don't you know. 0:02:47.040 --> 0:02:50.200 Well, none of my family the region we come from, 0:02:50.320 --> 0:02:53.679 not my mother's side that was Naples, but my father's 0:02:53.680 --> 0:02:58.040 side and my grandfather's side, and he dominated what kind 0:02:58.040 --> 0:03:01.600 of food his wife would cook, and he loved the 0:03:01.880 --> 0:03:06.600 classic Bernaldes food, which is Lucania. Lucania is if you 0:03:06.639 --> 0:03:10.079 look at Italy as a map, the arch of the 0:03:10.960 --> 0:03:17.799 that's Lucania between Pulia and over here is Calabria, and 0:03:17.840 --> 0:03:20.919 then in the center on the water and what's called 0:03:20.960 --> 0:03:26.639 the Medponto is this region where we're from. My grandfather 0:03:26.760 --> 0:03:31.760 wanted to eat Vanlez food. So my grandmother didn't know 0:03:31.800 --> 0:03:34.160 how to cook that food because, believe it or not, 0:03:34.400 --> 0:03:38.440 she was from South Italy, but she wasn't born there. 0:03:38.560 --> 0:03:42.440 Her father was from South Italy and he went to Tunis, 0:03:42.960 --> 0:03:46.160 because Tunis was a new city built in nineteen hundred 0:03:46.240 --> 0:03:49.360 and it was all built by Italians. And so he 0:03:49.440 --> 0:03:55.200 went there and he had three girls, my grandmother, and 0:03:55.240 --> 0:03:58.360 then Tunas. You had to be in cahots with a 0:03:58.440 --> 0:04:02.840 French partner because Tunas was a French protectorate, and the 0:04:02.880 --> 0:04:05.600 French partner double crossed him, and he got mad and 0:04:05.720 --> 0:04:08.080 left and took his daughters and went to New York. 0:04:08.800 --> 0:04:12.760 So there were these three girls, very well educated. They 0:04:12.800 --> 0:04:17.000 spoke Italian because they were from an Italian family. They 0:04:17.040 --> 0:04:20.880 spoke French because Tunas was a French they spoke Arabic 0:04:21.000 --> 0:04:24.320 because their school was Arabic, and they spoke English because 0:04:24.360 --> 0:04:27.160 they were going to go to America. So my grandmother, 0:04:27.720 --> 0:04:32.400 what this wonderful grandmother was actually born in Tunis, but 0:04:33.160 --> 0:04:36.920 she married my Italian grandfather and he wanted to eat 0:04:37.000 --> 0:04:40.320 this type of food. It turned out that in the 0:04:40.440 --> 0:04:44.680 railway station of this region, the guy who cooked that 0:04:44.800 --> 0:04:48.159 the railway also went to New York, and that man's 0:04:48.200 --> 0:04:52.520 son taught her how to cook all this authentic what 0:04:52.640 --> 0:04:57.760 we call vernals food. And these are these very strange dishes. 0:04:57.880 --> 0:05:03.040 There's one I'll describe to you called new Marid New Marid. 0:05:03.200 --> 0:05:06.560 What Marid is is you take you take all the 0:05:06.720 --> 0:05:13.120 sort of sweetbreads and lungs and and and awful, and 0:05:13.160 --> 0:05:17.320 then you package it in something with it, you know, 0:05:17.400 --> 0:05:21.640 and then yeah, and you make these these new meriads, 0:05:22.120 --> 0:05:28.520 which then you cook on a grill like more like 0:05:31.160 --> 0:05:34.520 it's not but new Merid is this is nu Merid. 0:05:34.600 --> 0:05:38.560 There's only someone who knows it says this is numerid, 0:05:38.560 --> 0:05:42.120 This is not humrid. Also something called figurative. Will you 0:05:42.240 --> 0:05:45.440 take the lining of the stomach that looks like lace, 0:05:45.800 --> 0:05:49.480 and you put a pork liver and a and a 0:05:49.480 --> 0:05:52.599 bay leaf, and then you wrap all these all these 0:05:54.160 --> 0:05:57.479 It is so they ate that kind of food, even 0:05:57.520 --> 0:06:00.280 though back in Italy that kind of food was getting 0:06:00.839 --> 0:06:03.600 co opted and changed by modern influences. 0:06:03.680 --> 0:06:07.760 I mean they still there's a restaurant that has been 0:06:07.800 --> 0:06:11.120 around for centuries which only cooks awful. 0:06:11.680 --> 0:06:13.600 They give spinals slaghetti. 0:06:14.160 --> 0:06:19.920 The tragedy is in America, the food and the authorization 0:06:20.640 --> 0:06:24.840 have just blanketly refused to prove any awful whatsoever. So 0:06:24.920 --> 0:06:27.520 you really have to go to the butcher on your 0:06:27.560 --> 0:06:30.000 own and say this is just a personal. 0:06:30.200 --> 0:06:32.320 When I lived in Paris, Francis. 0:06:32.360 --> 0:06:35.800 There was a if you wanted to eat brains, they 0:06:35.800 --> 0:06:37.520 would bring you up the head of the veal. 0:06:38.080 --> 0:06:41.080 Well that we have that in our town. It's called 0:06:41.120 --> 0:06:45.240 kabutzel and kaboot cell is literally the half of a 0:06:45.400 --> 0:06:48.680 lamb's head split with the eye and everything in it 0:06:48.760 --> 0:06:52.640 and all, and then it's made of reganato like sort 0:06:52.640 --> 0:06:56.440 of regonato. Would be with the regano and breadcrumbs and 0:06:56.480 --> 0:07:01.520 stuff in the oven roasted and we would be They 0:07:01.520 --> 0:07:04.960 would bring this, and I was funny because the big 0:07:05.080 --> 0:07:08.520 challenge was no one that I knew, even my big 0:07:08.560 --> 0:07:11.760 brother who was daring and my grandfather. No one I 0:07:11.760 --> 0:07:15.520 ever knew. Did I ever eat the eye? But but 0:07:15.680 --> 0:07:16.680 I would eat the brain? 0:07:17.520 --> 0:07:19.880 But I would eat I would eat the. 0:07:19.800 --> 0:07:22.360 Brain because I thought if I ate the lamb's brain 0:07:22.960 --> 0:07:26.080 that I would become smart. You ever heard of something 0:07:26.080 --> 0:07:30.720 called lambroshone. What it is is, in reality the bulb 0:07:30.760 --> 0:07:34.440 of a hyacinth, and it's a dish that's it looks 0:07:34.480 --> 0:07:37.600 like a little onion, but it's not an onion. It's lombars. 0:07:37.840 --> 0:07:41.560 We called it lambashun. There's two hundred ways of cooking them, 0:07:42.560 --> 0:07:46.200 and it's your well, the favorite one is when you 0:07:46.280 --> 0:07:49.560 sort of you bar boil them and then you you 0:07:50.120 --> 0:07:52.200 score them, and then you put them in hot oil 0:07:52.240 --> 0:07:53.760 and they burst into flowers. 0:07:54.200 --> 0:07:56.440 What I want to talk about as well, There's so 0:07:56.480 --> 0:07:59.320 many things we should meet again. I'd like to know 0:07:59.640 --> 0:08:03.560 why did you buy a vineyard? You directed all these movies, 0:08:03.600 --> 0:08:06.160 you did great things. Why would you go and buy 0:08:06.240 --> 0:08:08.600 vineyards and start a great vineyard? 0:08:08.680 --> 0:08:10.960 Do you want to know why I bought a vineyard? Yeah? Okay, 0:08:11.000 --> 0:08:14.400 because when I was I'm an Italian American, which means 0:08:14.440 --> 0:08:18.400 I never saw a table that didn't have wine on it. Yet. 0:08:19.240 --> 0:08:22.800 United States had prohibition. But there was a rule in 0:08:22.880 --> 0:08:25.880 prohibition that a few people know about, is that wine 0:08:25.960 --> 0:08:29.120 drinking families. If you were a European or Italian, or 0:08:29.440 --> 0:08:33.400 French or Hungarian or German, you were allowed to buy 0:08:33.440 --> 0:08:36.280 the grapes and if you made it in your home, 0:08:36.360 --> 0:08:39.880 you could make two barrels of wine in your own 0:08:39.960 --> 0:08:45.840 fermenter in your home. So most Italians continued drinking wine 0:08:46.640 --> 0:08:49.800 during prohibition, but did so by buying the grapes and 0:08:49.920 --> 0:08:53.760 making the wine themselves. My grandfather did. But my grandfather 0:08:53.840 --> 0:08:57.920 had nine boys and no girls, so I had all 0:08:57.920 --> 0:09:01.520 these uncles, and these uncles told me of the fun 0:09:01.640 --> 0:09:05.000 of having the grapes come because they still used to 0:09:05.040 --> 0:09:08.360 steal the grapes because they didn't have fruit. A poor 0:09:08.360 --> 0:09:11.080 family like mine would take one orange and give each 0:09:11.160 --> 0:09:14.360 kid a segment of the orange. So they was so 0:09:14.679 --> 0:09:17.680 all I heard was how much fun it was when 0:09:17.720 --> 0:09:22.280 Grandpa made the wine and Italian Harlem. So when I 0:09:22.440 --> 0:09:24.920 made the Godfather and had a little bit of money, 0:09:25.080 --> 0:09:27.960 I suggested to my wife, let's buy a small house 0:09:29.160 --> 0:09:32.640 in Napa with grapes and we'll have like an acre 0:09:32.679 --> 0:09:35.320 of grapes, so we'll make wine and give it to 0:09:35.360 --> 0:09:38.880 the family. So we went with an agent and the 0:09:38.960 --> 0:09:42.720 agent told us this isn't for you, but they're going 0:09:42.760 --> 0:09:45.800 to auction the most beautiful wine property in a Napa 0:09:45.880 --> 0:09:49.000 valley and it's a chance to see it because it's 0:09:49.200 --> 0:09:50.959 I mean, it's not what you want to do. It's 0:09:51.040 --> 0:09:55.120 much more money, but it's it's the home of the 0:09:55.200 --> 0:09:58.839 family used to own ingle Nook because Inglenook was getting 0:09:58.880 --> 0:10:04.240 broken up at that So we went looked at it. Well, 0:10:04.400 --> 0:10:07.640 what year was this? This must have been after with 0:10:07.720 --> 0:10:11.760 the Godfather. What was the huh? So seventy five? So 0:10:11.800 --> 0:10:14.720 we went to see this place, and it had two things. 0:10:14.760 --> 0:10:18.920 That had a mountain, a whole mountain, beautiful mountain. It 0:10:19.040 --> 0:10:22.120 had one hundred acres of wine. And then there was 0:10:22.160 --> 0:10:24.520 the rest of it was that where the owner lived, 0:10:24.559 --> 0:10:27.920 and it was separate from the winery. And it had 0:10:28.920 --> 0:10:32.120 what had been a lake that was now with a dam, 0:10:32.200 --> 0:10:33.880 but it was sort of dried up, and it had 0:10:33.920 --> 0:10:36.960 a little swing on a tree, and I thought my 0:10:37.120 --> 0:10:40.840 daughter Sophia could swing on that swing. So I just 0:10:40.960 --> 0:10:43.040 my wife thought I was crazy, but I made an 0:10:43.040 --> 0:10:47.400 offer for it, and we didn't get it. Then everything 0:10:47.480 --> 0:10:51.920 we looked at seemed ridiculous compared to this gorgeous thing. 0:10:52.120 --> 0:10:55.719 So someone said that the people who did get it 0:10:56.440 --> 0:10:58.880 were going to build sixty homes on the mountain, but 0:10:58.960 --> 0:11:04.560 they ran into trouble with nap Is agricultural zoning. So 0:11:04.640 --> 0:11:07.160 I went before I was going to make apocalypse, I 0:11:07.200 --> 0:11:09.120 went to them and said, you know, I heard that 0:11:09.160 --> 0:11:13.080 your owners can't build these sixty homes, would be be 0:11:13.160 --> 0:11:15.600 interested in selling it to me? And they said yes, 0:11:16.480 --> 0:11:19.640 and I said okay, And so to borrow the money. 0:11:20.520 --> 0:11:22.320 It was about a million and a half dollars, which 0:11:22.400 --> 0:11:24.040 was a lot of money for me, but I had 0:11:24.040 --> 0:11:27.280 made the Godfather, so they gave me the loan and 0:11:27.320 --> 0:11:28.559 I went and made Apocalypse. 0:11:28.559 --> 0:11:32.600 Now do you think that having a vineyard and producing 0:11:32.640 --> 0:11:35.640 wine had parallels to making Oh? 0:11:35.720 --> 0:11:39.720 Definitely. When I came back after I had tried to 0:11:39.720 --> 0:11:44.160 buy an island in the Philippines, and my wife said, wisely, 0:11:44.240 --> 0:11:46.240 when you you know you'll never come back here again. 0:11:46.320 --> 0:11:49.840 It takes nine hours. And besides, you bought a winery 0:11:49.880 --> 0:11:51.680 and they're all asking what do you want to do 0:11:51.760 --> 0:11:54.600 with it? So I said, oh, you're right, And so 0:11:55.679 --> 0:11:58.680 it had one hundred acres of vineyards and then NAPA 0:11:58.800 --> 0:12:01.320 people come and try to put contract on. Other words, 0:12:01.400 --> 0:12:05.400 other wine makers want to get those grapes, and they'll say, okay, 0:12:05.480 --> 0:12:08.520 we'll pay for it, and we'll pay you a month. 0:12:09.040 --> 0:12:11.760 So I said, well, if everyone wants our grapes, maybe 0:12:11.800 --> 0:12:14.440 we shouldn't sell them. Maybe we should make wine ourselves. 0:12:14.880 --> 0:12:16.480 And she said to me, well, how do you know 0:12:16.520 --> 0:12:18.320 how to make wine? I said, I don't know how 0:12:18.360 --> 0:12:19.679 to make wine, but I don't know how to make 0:12:19.760 --> 0:12:23.959 films either, And so I decided to keep the grapes 0:12:24.000 --> 0:12:27.480 and make make the wine. And that's the wine you 0:12:27.559 --> 0:12:28.680 have there here. 0:12:28.800 --> 0:12:29.520 What you want to do. 0:12:30.080 --> 0:12:32.439 I want to taste this and I want to smell it, 0:12:32.520 --> 0:12:33.320 is what I want to do. 0:12:39.200 --> 0:12:42.280 Imagine a state bottled olive oil chosen and bottled for 0:12:42.320 --> 0:12:46.199 The River Cafe, arriving at your door every month. 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I just 0:13:25.360 --> 0:13:27.640 want to appreciate it so I enjoy it. 0:13:28.040 --> 0:13:33.400 So this is oscar ursa Milier, which is a cabinet 0:13:33.440 --> 0:13:34.920 blend that's. 0:13:34.760 --> 0:13:40.400 Probably seven cabinet three percent lowe something like that. Smell it, 0:13:40.880 --> 0:13:41.520 put your nose. 0:13:42.480 --> 0:13:43.439 Are you going to have one too? 0:13:44.760 --> 0:13:46.920 So you look at it. It has a beautiful color, 0:13:46.960 --> 0:13:51.360 it's this red. What do you smell well, beautiful bouquet, 0:13:52.040 --> 0:13:55.839 A real wine. Guy goes, this is my laboratory. 0:13:56.200 --> 0:13:57.439 You're pointing to your nose. 0:13:58.000 --> 0:14:02.600 This is a classic book. Yeah, and new Bordos do 0:14:02.720 --> 0:14:05.079 not or not they don't want a lot of alcohol, 0:14:05.240 --> 0:14:07.480 you know, like less than fourteen percent of. 0:14:07.679 --> 0:14:09.800 I was going to ask you what is a classic border. 0:14:10.160 --> 0:14:13.080 Classic Bordeaux is blending of cabinet with mellow and then 0:14:13.160 --> 0:14:14.000 sometimes some others. 0:14:14.040 --> 0:14:17.240 So Pett, this was actually made the man who makes 0:14:17.280 --> 0:14:21.720 Chateau Margo and his is this your own? Chateau Marco 0:14:21.960 --> 0:14:25.920 is our head of our fantastic he does both. But 0:14:26.040 --> 0:14:26.880 this is a baby. 0:14:27.640 --> 0:14:31.040 Okay, so this is the twenty nineteen, twenty nineteen. Do 0:14:31.080 --> 0:14:32.640 you think it is too soon to be drinking? 0:14:32.680 --> 0:14:33.720 Oh for sure, for sure. 0:14:33.720 --> 0:14:34.800 When would you drink it? Then? 0:14:35.240 --> 0:14:36.080 In twenty years? 0:14:36.200 --> 0:14:38.520 In twenty years? Okay, but it's good, it's good. 0:14:38.600 --> 0:14:40.400 We just have a little shake that we'll see you 0:14:40.480 --> 0:14:44.240 here years. So what are you drinking now? What year 0:14:44.280 --> 0:14:45.400 would you be drinking now? 0:14:46.040 --> 0:14:48.360 Two thousand and five, two thousand and five. 0:14:48.520 --> 0:14:49.920 Let me let me tell you how to drink it. 0:14:50.200 --> 0:14:52.680 Okay, smell it, yeah, family, smell it. 0:14:52.880 --> 0:14:55.400 Then when you take it, you put enough of it 0:14:55.440 --> 0:14:57.480 so your mouth is full, but don't swallow it, and 0:14:58.200 --> 0:15:02.200 you judge the mouthfield that it's a pleasure. Then slowly 0:15:02.920 --> 0:15:06.320 you let it go and you see how long the 0:15:06.400 --> 0:15:10.040 finish is a good wine that takes a long time 0:15:10.080 --> 0:15:12.880 to finish. So this has a nice nose, pretty color. 0:15:14.200 --> 0:15:28.400 Now now the mouthfeel h and a long finish. So 0:15:28.480 --> 0:15:32.560 that is, but that will become much softer in four years. 0:15:32.880 --> 0:15:34.520 It will become softer if you just. 0:15:36.840 --> 0:15:37.360 That's good. 0:15:37.440 --> 0:15:44.040 Now, you know it's enjoyable. Now. But let me let 0:15:44.080 --> 0:15:45.800 me tell you something incredible. 0:15:46.000 --> 0:15:46.360 Okay. 0:15:46.600 --> 0:15:52.600 I had a taste of seventeen eighty three, seventeen seventy 0:15:52.640 --> 0:15:57.040 three eighty three Margo, which was a wine that Thomas 0:15:57.160 --> 0:16:01.600 Jefferson drank and you go on take it was unbelievable. 0:16:01.960 --> 0:16:02.720 Where did teach. 0:16:03.000 --> 0:16:05.800 Margo had a big tasting in la years ago? 0:16:06.040 --> 0:16:06.440 Okay? 0:16:06.920 --> 0:16:10.320 And I tell you this wine was incredible. And then 0:16:10.520 --> 0:16:14.120 also I tasted nineteen ten, same tasting. 0:16:14.640 --> 0:16:16.920 I want to go back to the seventeen eighty three wine, 0:16:17.320 --> 0:16:19.840 so that they would have taken that wine out of 0:16:19.880 --> 0:16:22.600 the bottle many many times, not really. 0:16:22.560 --> 0:16:25.680 If it was, it was obviously kept at Bargo, so 0:16:25.840 --> 0:16:29.720 it was perfectly. They might have recooked it a few times, 0:16:29.960 --> 0:16:33.920 but now this is a This is an interesting wine 0:16:33.960 --> 0:16:35.840 here because this. 0:16:35.800 --> 0:16:37.040 Was okay, say what it is. 0:16:37.680 --> 0:16:40.360 That's nineteen seven and nine knee Bomb couple. So that 0:16:40.440 --> 0:16:42.440 was the first wine I made when I told my 0:16:42.560 --> 0:16:46.200 wife that I was going to make. Uh, you want 0:16:46.240 --> 0:16:46.640 to taste it? 0:16:46.760 --> 0:16:49.240 Yeah, of course this is nice. We should It were 0:16:49.560 --> 0:16:50.200 seventy eight. 0:16:51.200 --> 0:16:55.040 Okay, that's seventy eight. That's the first one we made. 0:16:55.200 --> 0:16:56.960 I bought it last night. Beautiful wine. 0:16:57.160 --> 0:17:01.360 Be interesting. It be interesting to compare that with this 0:17:01.560 --> 0:17:05.359 because this is made by a master winemaker in perfect conditions, 0:17:05.359 --> 0:17:08.800 and that was made by jerk me back well, who 0:17:08.880 --> 0:17:11.800 didn't know anything. When I want but the grapes will 0:17:11.880 --> 0:17:16.200 I mean the terells, Yeah, yeah, If the grapes were great, 0:17:16.280 --> 0:17:17.200 the wine will be greally. 0:17:17.280 --> 0:17:19.800 How are you finding climate change effect? 0:17:20.400 --> 0:17:23.520 So far? Our last years have been wonderful, but climate 0:17:23.640 --> 0:17:26.080 change is coming and then there's going to be some 0:17:26.160 --> 0:17:29.760 devastating events. That's what I wonder how Trump is going 0:17:29.800 --> 0:17:33.080 to explain you know, he's saying there is it's a hoax. 0:17:33.800 --> 0:17:35.879 I don't know how he's going to explain some of 0:17:35.920 --> 0:17:37.200 the disasters they're. 0:17:37.040 --> 0:17:38.080 Going to have. 0:17:38.800 --> 0:17:40.919 But the one I was talking to the people that 0:17:40.960 --> 0:17:44.800 we buy wine from in Kianti, and you know it's 0:17:44.840 --> 0:17:46.640 agriculture and it's just changing. 0:17:46.840 --> 0:17:50.439 Well, but you buy the super Tuscans, right they are 0:17:50.480 --> 0:17:54.760 competing with these that's the Tinianello and. 0:17:53.800 --> 0:17:57.680 Actually came to the Elson. 0:17:57.960 --> 0:18:00.959 But they a lot of those young winemakers came to 0:18:01.040 --> 0:18:04.240 you to learn their fathers were farmers, and the new 0:18:04.280 --> 0:18:07.400 Italian winemakers are coming to California to learn what you're 0:18:07.440 --> 0:18:07.760 doing in that. 0:18:08.280 --> 0:18:10.560 But also you know there was a lot of wine 0:18:10.800 --> 0:18:14.959 made in areas like Salento or down in Leche that 0:18:15.000 --> 0:18:17.960 they that they used to put in the super Tuscans 0:18:18.600 --> 0:18:22.520 and benefit them now that they're coming out as wines 0:18:22.600 --> 0:18:26.480 from Salento, you know from the south, like have you. 0:18:26.440 --> 0:18:28.800 Had the wine from Metna from Sicily? 0:18:29.000 --> 0:18:29.240 No? 0:18:29.359 --> 0:18:32.000 Oh we have? Do you like them? Oscar? 0:18:32.119 --> 0:18:37.040 They're real, they're they're they're growing the wine on the 0:18:37.080 --> 0:18:39.000 slopes of this is just open. 0:18:39.119 --> 0:18:41.000 But if you'll find that if you let this sit 0:18:41.119 --> 0:18:43.920 open all that I bet you this could go either way. 0:18:44.640 --> 0:18:45.280 We don't know. 0:18:46.359 --> 0:18:49.280 This is the seventy seventy eight, this is the one 0:18:49.320 --> 0:18:49.760 I made. 0:18:49.840 --> 0:18:52.920 Okay, Okay, let's see. 0:18:54.280 --> 0:18:54.840 For yourself. 0:19:00.560 --> 0:19:01.720 It's got a lot of nose. 0:19:01.920 --> 0:19:04.320 Yes, and you see immediately the color is so much, 0:19:05.240 --> 0:19:06.120 I mean brown. 0:19:06.160 --> 0:19:07.960 See when I invited you to come and do this, 0:19:08.040 --> 0:19:09.359 you didn't know you'd be drinking. 0:19:10.000 --> 0:19:11.600 It's got a beautiful nose. 0:19:11.800 --> 0:19:13.840 This is really this is fantastic. 0:19:13.920 --> 0:19:17.720 You get how old is it? If it's seventy eight, 0:19:18.320 --> 0:19:21.000 eighty eight, ninety eight, it's forty years old. 0:19:21.160 --> 0:19:25.399 No more, forty six wow, six years old and it 0:19:25.440 --> 0:19:28.480 still has this this horrible freshness today. 0:19:28.240 --> 0:19:30.840 And we just opened her, yeah, and we and we 0:19:31.080 --> 0:19:34.800 just opened this. This is so much. This is August 0:19:34.800 --> 0:19:38.080 as well. Imagine when this is forty. 0:19:37.880 --> 0:19:40.840 Years somebody bought me a nineteen forty eight bottle of 0:19:42.119 --> 0:19:45.520 Santa Mio which come in and he wouldn't decant it. 0:19:45.720 --> 0:19:48.960 He just opened it up, poured it out and said, 0:19:49.000 --> 0:19:50.119 just let's drink it right now. 0:19:50.560 --> 0:19:53.280 Said he said, it doesn't need to breathe, it doesn't 0:19:53.280 --> 0:19:55.439 need to that hold of canter myths, he said, it's 0:19:55.440 --> 0:19:55.760 a myth. 0:19:56.000 --> 0:20:01.040 Well, that's a myth. It only pertains the cabernet. I mean, 0:20:01.040 --> 0:20:05.080 if it's these other grapes, sirah or whatever, you're drinking 0:20:05.080 --> 0:20:08.040 it doesn't rowan wines. This is a pretty good for 0:20:08.200 --> 0:20:11.880 some of you. This was the wine that I told 0:20:11.920 --> 0:20:13.960 my wife, well, I don't know, I shall take this. 0:20:14.160 --> 0:20:22.160 Then the River Cafe, when you said lunch is now 0:20:22.240 --> 0:20:26.760 running from Monday to Thursday. Reserve a booking on www. 0:20:26.920 --> 0:20:30.640 Rivercafe dot co dot uk or give us a call. 0:20:35.640 --> 0:20:39.199 The thing to understand about me and cooking is that 0:20:39.280 --> 0:20:42.720 I love to eat. I just that's the most wonderful thing. Well, 0:20:42.760 --> 0:20:46.240 and I was very poor, so rather than be able 0:20:46.280 --> 0:20:49.800 to go to a restaurants, I couldn't afford that. So 0:20:49.920 --> 0:20:51.840 whenever I wanted to eat something, I would call my 0:20:51.920 --> 0:20:54.920 mother and say, Mom, how do you make spaheti with clams? 0:20:55.160 --> 0:20:57.440 And she would tell me how to make spaghetti of clams. 0:20:57.800 --> 0:21:00.800 And then I developed a technique of every time I 0:21:00.880 --> 0:21:03.840 loved something, whether it was in a restaurant, I would 0:21:03.880 --> 0:21:06.439 always if I loved it, I would go back and 0:21:06.480 --> 0:21:08.120 say how do you make it? So if I went 0:21:08.160 --> 0:21:13.119 to a Moroccan restaurant and they had a bastilla, I 0:21:13.119 --> 0:21:14.920 said how do I make it? And I learned how 0:21:14.920 --> 0:21:16.120 to make bustilla. 0:21:15.760 --> 0:21:17.200 With the almonds and yeah. 0:21:17.400 --> 0:21:21.640 So in other words, over the years, all my favorite dishes. 0:21:22.240 --> 0:21:24.840 I knew how to make most of my life. I 0:21:25.000 --> 0:21:28.280 was much heavier than I am now. But there was 0:21:28.320 --> 0:21:32.879 a time when Anthony Bourdain visited the a palazzo I 0:21:32.920 --> 0:21:37.560 have in the south of Italy, in the region of Basilicata, 0:21:38.040 --> 0:21:40.840 and it was film that I was part of it. 0:21:40.880 --> 0:21:43.880 I was there, my granddaughter was there, and I tell you, 0:21:43.960 --> 0:21:46.960 I looked like a whale. And I looked at myself 0:21:47.000 --> 0:21:50.600 in this Anthony Bourdaine segment, and all I could see 0:21:50.640 --> 0:21:53.919 was the enormity of myself, and I said, well, I 0:21:53.960 --> 0:21:58.080 have got to do something about that. And this was 0:21:58.560 --> 0:22:02.199 well about four years years ago, I guess five years ago, 0:22:02.680 --> 0:22:05.760 and he passed away since then. And you know, my 0:22:06.480 --> 0:22:09.200 wife was very petite when I married her, and she 0:22:09.480 --> 0:22:11.560 was through the sixty years of our marriage, and she 0:22:11.600 --> 0:22:13.040 was always telling me, you know, you got to do 0:22:13.119 --> 0:22:17.320 something about your weight, because you know, it's a life threat. 0:22:17.880 --> 0:22:21.120 We all know. You don't see many three hundred pound 0:22:21.160 --> 0:22:24.800 eighty five row men walking around because they don't survive. So, 0:22:25.000 --> 0:22:30.080