1 00:00:07,880 --> 00:00:10,120 Speaker 1: Hello, and welcome to Saber production of I Heart Radio. 2 00:00:10,160 --> 00:00:12,560 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we 3 00:00:12,600 --> 00:00:16,079 Speaker 1: have an episode for you about mere Low. Yes, and 4 00:00:16,120 --> 00:00:20,159 Speaker 1: as always with these, drink responsibly. Yes, okay, but I 5 00:00:20,160 --> 00:00:24,640 Speaker 1: gotta start out immediately with the Seinfeld reference. Okay. So, 6 00:00:27,080 --> 00:00:30,840 Speaker 1: I I don't know if I've ever really explained this, 7 00:00:31,520 --> 00:00:33,599 Speaker 1: but the reason I know sein felt so well as 8 00:00:33,640 --> 00:00:36,680 Speaker 1: I had four channels, one of them being TBS here 9 00:00:36,680 --> 00:00:41,680 Speaker 1: in Atlantic Well, Georgia, UM growing up okay UM. On TBS, 10 00:00:41,760 --> 00:00:44,839 Speaker 1: they played Seinfeld all of the time, and it was 11 00:00:44,880 --> 00:00:48,240 Speaker 1: one of the few things that I could get consistently, 12 00:00:48,240 --> 00:00:49,640 Speaker 1: even though sometimes I had to touch to the TV 13 00:00:49,720 --> 00:00:52,000 Speaker 1: and raised my hand. I don't know if that actually works, 14 00:00:52,040 --> 00:00:53,840 Speaker 1: but it felt like it did. Yeah, it felt like 15 00:00:53,840 --> 00:00:56,560 Speaker 1: it was helping. You felt like you were participating. Yes. 16 00:00:57,000 --> 00:01:00,440 Speaker 1: So I was obviously not old enough to drink or 17 00:01:00,480 --> 00:01:03,360 Speaker 1: low in the nineties when these episodes were coming out, 18 00:01:04,280 --> 00:01:08,840 Speaker 1: but I did for better are for worse taking these 19 00:01:08,880 --> 00:01:13,000 Speaker 1: messages of what adult ing our adult wife looks. And 20 00:01:13,040 --> 00:01:16,480 Speaker 1: I know everyone's screaming that's worse, but yeah, I was like, okay, 21 00:01:18,680 --> 00:01:21,639 Speaker 1: I even asked my mom this wasn't just Seinfeld's fault, 22 00:01:22,040 --> 00:01:25,040 Speaker 1: but like sitcoms in general, it's like it's the only 23 00:01:25,120 --> 00:01:27,000 Speaker 1: way to meet people is like you meet them at 24 00:01:27,040 --> 00:01:29,039 Speaker 1: a bar and then you dumped them a week later, 25 00:01:29,080 --> 00:01:35,760 Speaker 1: and she was like no. Um. Anyway. Anyway, there is 26 00:01:35,800 --> 00:01:40,800 Speaker 1: an episode where Kramer and his friend Mickey are going 27 00:01:40,840 --> 00:01:46,000 Speaker 1: on a double date and they don't know who the 28 00:01:46,120 --> 00:01:52,240 Speaker 1: two women involved in this scenario are interested in. Oh okay, 29 00:01:52,640 --> 00:01:55,840 Speaker 1: they kind of like forgot, and so their plan is 30 00:01:56,440 --> 00:01:59,320 Speaker 1: to show up at the restaurant early and then the 31 00:01:59,400 --> 00:02:02,120 Speaker 1: two women will sit across whoever they choose to sit 32 00:02:02,160 --> 00:02:07,240 Speaker 1: across will yes, but the women were there before they 33 00:02:07,280 --> 00:02:13,680 Speaker 1: got there. Anyway. There's a really awkward conversation that ensues. Um, 34 00:02:13,760 --> 00:02:16,400 Speaker 1: that's just like I like your shirt. Oh well I 35 00:02:16,440 --> 00:02:18,079 Speaker 1: have the same shirt. Well I also like the shirt. 36 00:02:18,120 --> 00:02:22,680 Speaker 1: Like the no, nothing is getting decided. Um. And the 37 00:02:22,720 --> 00:02:26,240 Speaker 1: waiter comes and they're like kind of waffling on what 38 00:02:26,280 --> 00:02:29,120 Speaker 1: they should drink, and one of the women says something 39 00:02:29,160 --> 00:02:32,240 Speaker 1: like what about Merl. The other person says like, oh 40 00:02:32,320 --> 00:02:34,920 Speaker 1: I love mer Low. I do too, and then Kramer says, 41 00:02:35,040 --> 00:02:37,920 Speaker 1: I live for more Low, and then the waiter says, 42 00:02:38,160 --> 00:02:43,480 Speaker 1: we're out of more Low and Kramer of course falls 43 00:02:43,520 --> 00:02:46,200 Speaker 1: out of the seat, and yeah, that's how it goes. 44 00:02:46,720 --> 00:02:49,679 Speaker 1: But that's one of my very first like, oh, it 45 00:02:49,840 --> 00:02:53,520 Speaker 1: was popular. It's something people seem to like, which is 46 00:02:53,520 --> 00:02:56,520 Speaker 1: really funny given the turn that happens that we're going 47 00:02:56,560 --> 00:03:00,480 Speaker 1: to talk about um in the in the this kind 48 00:03:00,480 --> 00:03:03,840 Speaker 1: of discourse around Marlow in the United States specifically. But 49 00:03:04,080 --> 00:03:06,040 Speaker 1: I just remember being young and watching that and thinking 50 00:03:06,040 --> 00:03:10,200 Speaker 1: were Low must be so good and sophisticated, like everyone 51 00:03:10,280 --> 00:03:16,520 Speaker 1: loves it. Wow, huh. I was not keyed into characters 52 00:03:16,560 --> 00:03:22,200 Speaker 1: like alcohol choices in media until much later, I don't think, 53 00:03:23,000 --> 00:03:28,440 Speaker 1: uh huh, yeah, I mean I was really I don't know. 54 00:03:28,520 --> 00:03:30,560 Speaker 1: I was just trying so hard to figure out what 55 00:03:30,639 --> 00:03:34,280 Speaker 1: it was going to look like whenever eventually left my home. 56 00:03:35,200 --> 00:03:37,520 Speaker 1: Which is funny because I know we've discussed this too, 57 00:03:37,560 --> 00:03:40,040 Speaker 1: but I made a lot of ordering mistakes at bars 58 00:03:40,120 --> 00:03:43,480 Speaker 1: just because I didn't know what else to order. Um, Like, 59 00:03:43,560 --> 00:03:46,160 Speaker 1: I know what a screwdriver is, so I'll order a screwdriver. 60 00:03:46,280 --> 00:03:49,000 Speaker 1: And yes, it is like eleven PM at night, but 61 00:03:49,120 --> 00:03:51,200 Speaker 1: that's the only drink that I know or like, you know, 62 00:03:51,280 --> 00:03:59,640 Speaker 1: things like that. Yeah, I do like Merlo um me too. Yeah. 63 00:03:59,840 --> 00:04:03,160 Speaker 1: I honestly, I'm more of a There are certain ones 64 00:04:03,160 --> 00:04:05,640 Speaker 1: that I'll lean more towards, but I'm more of like 65 00:04:05,680 --> 00:04:09,240 Speaker 1: a flavor profile than a specific great normally and more 66 00:04:09,320 --> 00:04:13,520 Speaker 1: like visit bold and like dry I like it probably, yeah, yeah, 67 00:04:13,680 --> 00:04:16,880 Speaker 1: those are generally my preference. But I don't know. I mean, 68 00:04:16,880 --> 00:04:19,720 Speaker 1: you know, it's it's different, different moods, different foods, different 69 00:04:20,120 --> 00:04:23,960 Speaker 1: whatever it is. Um and so I like different moods, 70 00:04:24,000 --> 00:04:28,200 Speaker 1: different foods. I like that could become a shirt or 71 00:04:28,240 --> 00:04:31,839 Speaker 1: something something. So we've done that. We've done past episodes 72 00:04:31,839 --> 00:04:35,359 Speaker 1: that are related to this, perhaps tangentially, but San Gria 73 00:04:35,440 --> 00:04:41,960 Speaker 1: recently rose um and our very first episode on sparkling wine, 74 00:04:42,520 --> 00:04:46,440 Speaker 1: very very first episode was right about sparkling So yeah, 75 00:04:46,760 --> 00:04:49,240 Speaker 1: and to this day, every time I opened a bottle 76 00:04:49,279 --> 00:04:50,919 Speaker 1: of sparkling wine, I think of that because I was 77 00:04:50,960 --> 00:04:55,479 Speaker 1: so scared to do it until you walked through the process, Laura. 78 00:04:56,160 --> 00:04:57,640 Speaker 1: I mean, it makes a big noise, and I know 79 00:04:57,640 --> 00:05:02,159 Speaker 1: how easily startled you are, but it can just just 80 00:05:02,160 --> 00:05:05,240 Speaker 1: just get a dish towel and wiggle. It's fine, and 81 00:05:05,520 --> 00:05:08,280 Speaker 1: it has been fine. I love that every time I 82 00:05:08,360 --> 00:05:12,760 Speaker 1: do it. I think I did have a bottle open 83 00:05:13,520 --> 00:05:18,680 Speaker 1: by itself on me recently. Yeah, that was that was something. 84 00:05:18,920 --> 00:05:21,000 Speaker 1: Was it? Was it when you were preparing to drink 85 00:05:21,000 --> 00:05:23,680 Speaker 1: it anyway or was it just out of nowhere? Okay, wells, 86 00:05:23,680 --> 00:05:27,080 Speaker 1: and the foil was off. I believe the wire cage 87 00:05:27,120 --> 00:05:31,800 Speaker 1: was off as well. But it just boop, it went huh. Definitely, 88 00:05:31,839 --> 00:05:38,080 Speaker 1: it definitely booped. But all right, I'm not talking about's 89 00:05:38,080 --> 00:05:42,520 Speaker 1: farkling wine today. Not today. Let's get to our question. Merlot. 90 00:05:45,520 --> 00:05:49,280 Speaker 1: What is it? Well, merlot is a type of grape 91 00:05:49,320 --> 00:05:53,719 Speaker 1: that's used to make wines, both single varietals and blends, 92 00:05:53,800 --> 00:05:56,920 Speaker 1: and wine grapes, stepping back a little bit, are a 93 00:05:56,920 --> 00:05:59,960 Speaker 1: type of fruit that grow on woody vines. Merlot grapes 94 00:06:00,040 --> 00:06:04,039 Speaker 1: particularly develop in these large, loose clusters of big grapes 95 00:06:04,080 --> 00:06:07,280 Speaker 1: that are blue black in color when they're mature. Um. 96 00:06:07,279 --> 00:06:09,480 Speaker 1: They like temperate climates that don't get too cold in 97 00:06:09,520 --> 00:06:13,000 Speaker 1: the winter, and these grapes are primarily used to create 98 00:06:13,080 --> 00:06:15,680 Speaker 1: red wines um, that is, wines that are pressed with 99 00:06:15,680 --> 00:06:18,080 Speaker 1: the skins on so that they're kind of burgundy color 100 00:06:18,160 --> 00:06:21,599 Speaker 1: when when they're done wining um. Although although rose's and 101 00:06:21,640 --> 00:06:25,320 Speaker 1: whites made from this varietal are not unheard of. Um 102 00:06:25,560 --> 00:06:29,160 Speaker 1: super quick wine making run down. So what you do 103 00:06:29,680 --> 00:06:32,400 Speaker 1: is you grow some grapes, you pick them, um, you 104 00:06:32,480 --> 00:06:34,920 Speaker 1: press them, and then collect the juice, which is also 105 00:06:34,960 --> 00:06:38,839 Speaker 1: called the must um. You add some friendly yeast to 106 00:06:38,920 --> 00:06:41,400 Speaker 1: that and then let the yeast eat the sugars in 107 00:06:41,440 --> 00:06:49,000 Speaker 1: the must and poop alcohol and flavor yees food, and 108 00:06:49,000 --> 00:06:50,960 Speaker 1: then you typically let the wine age for a bit 109 00:06:51,000 --> 00:06:54,560 Speaker 1: in barrels or bottles. But so, yeah, yeah, that's that's 110 00:06:54,560 --> 00:06:57,719 Speaker 1: how it works. Um Marlow is one of the most 111 00:06:57,760 --> 00:07:00,599 Speaker 1: prominent types of wine grapes from the Bordeaux growing region 112 00:07:00,640 --> 00:07:03,600 Speaker 1: of France, which surrounds this river system in the southwest 113 00:07:03,640 --> 00:07:06,479 Speaker 1: corner of the country. Compared with other grapes used to 114 00:07:06,480 --> 00:07:10,800 Speaker 1: make red wines there and in similar climates, Marlow grapes 115 00:07:10,840 --> 00:07:14,040 Speaker 1: tend to have thinner skins and ripen a little bit 116 00:07:14,040 --> 00:07:16,800 Speaker 1: easier and a little bit earlier, which tends to mean 117 00:07:16,920 --> 00:07:20,720 Speaker 1: that these grapes produce wines that contain less acids and 118 00:07:20,840 --> 00:07:25,200 Speaker 1: less tannin. Then, for example, Cabernet Sevignyon, which is also 119 00:07:25,360 --> 00:07:28,760 Speaker 1: from Bordeaux. Um Marlow wines thus tend to taste a 120 00:07:28,760 --> 00:07:32,320 Speaker 1: little fruity and soft, um like not sweet, but not 121 00:07:32,440 --> 00:07:35,800 Speaker 1: very bitter either. Three frequent tasting notes that you hear 122 00:07:35,880 --> 00:07:40,280 Speaker 1: when you when people are talking about marlos are velvet, plums, 123 00:07:40,320 --> 00:07:46,239 Speaker 1: and spice. But of course, grapes are a product of nature. Um, 124 00:07:46,360 --> 00:07:49,640 Speaker 1: you know, they used sunlight and water and soil to grow, 125 00:07:49,960 --> 00:07:52,760 Speaker 1: and so small differences in all of those things, along 126 00:07:52,760 --> 00:07:56,520 Speaker 1: with the temperatures and other factors like pruning and pests, 127 00:07:56,560 --> 00:07:59,800 Speaker 1: all of that can produce slightly different grapes, which produces 128 00:08:00,200 --> 00:08:04,920 Speaker 1: different wines um. And there are two based categories of 129 00:08:04,920 --> 00:08:10,160 Speaker 1: of merlot grapes being turned into wines um, cool climate 130 00:08:10,280 --> 00:08:14,200 Speaker 1: and warm climate. Cool climate merlos are considered the classic type. 131 00:08:14,480 --> 00:08:17,160 Speaker 1: They're the ones grown in places like France, Northern Italy, 132 00:08:17,200 --> 00:08:20,760 Speaker 1: and Chile. They tend to taste a little uh savory 133 00:08:20,800 --> 00:08:24,680 Speaker 1: and earthy and like a purple fruit. Like they're they're 134 00:08:24,680 --> 00:08:29,200 Speaker 1: a little bit softer. Uh. Warm climate merlos are sometimes 135 00:08:29,240 --> 00:08:32,680 Speaker 1: called New World merlos, even though yes, Chile is in 136 00:08:32,720 --> 00:08:35,320 Speaker 1: the America's anyway. Um yeah, these are grown in places 137 00:08:35,320 --> 00:08:38,640 Speaker 1: like California, Argentina, and Australia, and they tend to taste 138 00:08:38,679 --> 00:08:41,600 Speaker 1: a little spicier, a little bit chocolate and more like 139 00:08:41,720 --> 00:08:45,120 Speaker 1: red fruit, like perhaps than purple fruit like um, they're 140 00:08:45,120 --> 00:08:48,280 Speaker 1: they're a little bit stronger. They're perhaps closer to a 141 00:08:48,360 --> 00:08:55,360 Speaker 1: Cabernet savignon than um than a traditional merlot. Oh yeah. Interesting. 142 00:08:57,760 --> 00:09:01,679 Speaker 1: In the world of wine, um, merlo are considered often 143 00:09:02,000 --> 00:09:06,160 Speaker 1: a a less challenging wine. UM. Both on the production 144 00:09:06,280 --> 00:09:09,680 Speaker 1: end um uh. They're considered to be good for adding 145 00:09:09,720 --> 00:09:13,640 Speaker 1: to wine blends because they can mellow stronger wines out, 146 00:09:14,120 --> 00:09:17,360 Speaker 1: and also on the consumer end in that they're easy 147 00:09:17,400 --> 00:09:20,240 Speaker 1: to pair with foods. They're not too harsh, and that's 148 00:09:20,280 --> 00:09:24,480 Speaker 1: good for people who are still developing their palate for wine. Um. 149 00:09:24,600 --> 00:09:26,680 Speaker 1: They're considered to pair well with dishes that contain a 150 00:09:26,679 --> 00:09:30,120 Speaker 1: lot of savory or umami flavors, roasted meats and fish 151 00:09:30,240 --> 00:09:34,520 Speaker 1: and mushrooms, stews, tomato based sauces, cheeses, stuff like that. 152 00:09:34,640 --> 00:09:37,240 Speaker 1: But of course, the best wine to pair with anything 153 00:09:37,440 --> 00:09:42,120 Speaker 1: is a wine that you like. Beautiful, beautiful, so true, 154 00:09:42,559 --> 00:09:45,400 Speaker 1: she reminds me. When we first started, I was determined 155 00:09:45,400 --> 00:09:48,400 Speaker 1: to do like pairings of everything, and then that quickly 156 00:09:48,440 --> 00:09:51,560 Speaker 1: fell off the world. Yeah, it's just like, this is 157 00:09:51,559 --> 00:09:53,720 Speaker 1: not a science, this is not even an art. That's 158 00:09:53,760 --> 00:09:57,120 Speaker 1: just like, I don't know, do you like it. Do 159 00:09:57,160 --> 00:10:01,760 Speaker 1: you like it? Do that? Yes? Uh? Well what about 160 00:10:01,800 --> 00:10:09,000 Speaker 1: the nutrition? Drink responsibly? Yes, we do have some numbers 161 00:10:09,000 --> 00:10:12,720 Speaker 1: for you, we do. According to the International Organization of 162 00:10:12,840 --> 00:10:16,480 Speaker 1: Vine and Wine, merlot is the most widely planted grape 163 00:10:16,480 --> 00:10:19,080 Speaker 1: in the Bordau region of France. As of two thousand four, 164 00:10:19,200 --> 00:10:21,800 Speaker 1: estimates put it at the third most grown wine grape 165 00:10:21,920 --> 00:10:24,480 Speaker 1: in the world, and at the time that number was 166 00:10:24,559 --> 00:10:29,400 Speaker 1: only going up. Yeah. Um, the three top producers are France, 167 00:10:29,440 --> 00:10:32,160 Speaker 1: the United States, and Italy. But right, it's grown just 168 00:10:32,280 --> 00:10:36,559 Speaker 1: all over the world. Yes, um, And according to some sources, 169 00:10:36,600 --> 00:10:40,880 Speaker 1: merlaut is America's second favorite red wine, behind Cabernet sauvignon. 170 00:10:41,520 --> 00:10:45,480 Speaker 1: Apparently I was reading that that buying single varietals instead 171 00:10:45,520 --> 00:10:49,800 Speaker 1: of blends is like more an American thing than really 172 00:10:50,440 --> 00:10:53,200 Speaker 1: than in most other places, that perhaps just a just 173 00:10:53,280 --> 00:10:57,600 Speaker 1: a Bordeaux thing. I read that in Bordeaux blends are preferred, 174 00:10:58,080 --> 00:11:04,319 Speaker 1: and the same article was explaining that, um, that California 175 00:11:04,400 --> 00:11:08,559 Speaker 1: wines can label themselves as like whatever varietal as long 176 00:11:08,600 --> 00:11:13,560 Speaker 1: as they contain more of that varietal, which makes me 177 00:11:13,640 --> 00:11:17,920 Speaker 1: suspect that blends are more common and American wines or 178 00:11:18,080 --> 00:11:22,400 Speaker 1: Californian wines anyway than we consumers think. So, oh that's 179 00:11:22,480 --> 00:11:25,400 Speaker 1: interesting because that does come up in the history as well, 180 00:11:25,440 --> 00:11:28,680 Speaker 1: and I thought that was kind of It made me 181 00:11:28,760 --> 00:11:34,199 Speaker 1: take notice of why California. It seems be like, you 182 00:11:34,240 --> 00:11:39,200 Speaker 1: know what, we're just sticking with this one. Great, Well, 183 00:11:39,920 --> 00:11:43,480 Speaker 1: I don't know. Well, uh, well, we are going to 184 00:11:43,520 --> 00:11:47,920 Speaker 1: discuss that in the history section. We are, but first 185 00:11:47,960 --> 00:11:49,600 Speaker 1: we are going to get into a quick break for 186 00:11:49,600 --> 00:12:01,160 Speaker 1: a word from our sponsor, and we're back. Thank you sponsoring, Yes, 187 00:12:01,240 --> 00:12:05,000 Speaker 1: thank you. Uh so. Uh. Bordeaux has been a wine 188 00:12:05,040 --> 00:12:09,760 Speaker 1: producing region for about two thousand years, um, started up 189 00:12:09,760 --> 00:12:14,680 Speaker 1: by the Romans in the way back. Yes, but merlot 190 00:12:15,320 --> 00:12:18,840 Speaker 1: is actually relatively new compared to these other grapes, which 191 00:12:19,400 --> 00:12:22,320 Speaker 1: of course could be a matter of what was getting recorded. 192 00:12:22,360 --> 00:12:28,319 Speaker 1: As we always say, um, despite that, um, it's relative newness. Anyway, 193 00:12:28,320 --> 00:12:32,600 Speaker 1: The history on this one is a bit spotty. Yes, 194 00:12:32,960 --> 00:12:36,120 Speaker 1: Depending on the source, Merlau may have first appeared in 195 00:12:36,120 --> 00:12:40,760 Speaker 1: the written record in France's Bordeaux region, when an official 196 00:12:40,920 --> 00:12:43,760 Speaker 1: in that area claimed that the wine made from these 197 00:12:43,760 --> 00:12:47,680 Speaker 1: grapes was superior. A wine maker from the region may 198 00:12:47,720 --> 00:12:50,439 Speaker 1: have officially used it in a Bordeaux blend around them 199 00:12:50,440 --> 00:12:53,400 Speaker 1: as well. Um, from what I can understand, this is 200 00:12:53,480 --> 00:12:56,960 Speaker 1: mostly going off a label that we're assuming. But that 201 00:12:57,040 --> 00:13:00,240 Speaker 1: kind of confused me because the name wasn't being used 202 00:13:00,320 --> 00:13:05,840 Speaker 1: until later mysteries histories exactly. Others put the first mentioned 203 00:13:05,840 --> 00:13:09,000 Speaker 1: of Marlot even later in the nineteenth century, when the 204 00:13:09,080 --> 00:13:12,480 Speaker 1: name was first coined in the written record. Um. And 205 00:13:12,520 --> 00:13:16,040 Speaker 1: I didn't dig into this too deeply, but the popular 206 00:13:16,080 --> 00:13:19,360 Speaker 1: stories about the name are it comes from the kind 207 00:13:19,360 --> 00:13:22,440 Speaker 1: of a French word for blackbird, and that being either 208 00:13:22,520 --> 00:13:24,800 Speaker 1: because of the color was very dark and close to 209 00:13:24,800 --> 00:13:28,120 Speaker 1: the blackbird's color, or that the blackbird liked this grape. 210 00:13:28,760 --> 00:13:31,160 Speaker 1: That is what I've read as well. I received no 211 00:13:31,240 --> 00:13:37,520 Speaker 1: further clarity. Yes, no further clarity, but certainly by then 212 00:13:37,559 --> 00:13:40,480 Speaker 1: the grape was being widely harvested and used to make 213 00:13:40,520 --> 00:13:44,600 Speaker 1: wine in France. Growers appreciated how well it blended with 214 00:13:44,840 --> 00:13:48,559 Speaker 1: one of the region's most popular wine grape varieties, cavernet 215 00:13:48,559 --> 00:13:52,200 Speaker 1: sauvignon um, and the softness that it often lent to 216 00:13:52,720 --> 00:13:56,479 Speaker 1: resulting wines. They really liked it as this blending grape. 217 00:13:57,520 --> 00:14:01,079 Speaker 1: The grape was first recorded in Venice, Italy in eighteen 218 00:14:01,200 --> 00:14:05,360 Speaker 1: fifty five. It was introduced to Switzerland via Bordeaux around 219 00:14:05,400 --> 00:14:09,600 Speaker 1: the same time, and records from a Swiss region mentioned 220 00:14:09,720 --> 00:14:13,040 Speaker 1: Merlau between nineteen o five and nineteen ten. Um Merlau 221 00:14:13,120 --> 00:14:15,840 Speaker 1: made it to California in the mid eighteen hundreds, where 222 00:14:15,880 --> 00:14:18,480 Speaker 1: many wine growers opted to make wines that were one 223 00:14:19,400 --> 00:14:22,800 Speaker 1: blow yes, which I thought was interesting that they were like, 224 00:14:23,240 --> 00:14:28,040 Speaker 1: this is it sticking with this one frances Merlot grapes 225 00:14:28,080 --> 00:14:31,400 Speaker 1: were almost entirely wiped out after a severe freeze in 226 00:14:31,400 --> 00:14:35,200 Speaker 1: the nineteen fifties. Growers attempted to replant merlot grapes to 227 00:14:35,280 --> 00:14:38,000 Speaker 1: replenish their stock as quickly as possible, but a lot 228 00:14:38,040 --> 00:14:42,600 Speaker 1: of these grapes were destroyed by rot the next year. Yeah. 229 00:14:43,200 --> 00:14:45,960 Speaker 1: Several similar things happened in the following years, the point 230 00:14:46,000 --> 00:14:49,240 Speaker 1: that the French government banned the planting of merlou grapes 231 00:14:49,280 --> 00:14:52,160 Speaker 1: in nineteen seventy as a way to mitigate and prevent 232 00:14:52,600 --> 00:14:56,560 Speaker 1: further financial and physical loss. The band didn't last long, though, 233 00:14:56,720 --> 00:14:59,200 Speaker 1: it was lifted in nineteen seventy five due to the 234 00:14:59,240 --> 00:15:04,920 Speaker 1: growing popular of merlot around the world. Yeah. Meanwhile, over 235 00:15:05,000 --> 00:15:08,520 Speaker 1: in California, wine grapes in general saw a huge boom 236 00:15:08,560 --> 00:15:12,480 Speaker 1: in plantings in the nineteen seventies, UM and UH and 237 00:15:12,520 --> 00:15:16,040 Speaker 1: then particularly picked up in the late eighties, and Merlow 238 00:15:17,080 --> 00:15:20,920 Speaker 1: more particularly particularly um Yeah. Marlow was the second most 239 00:15:20,920 --> 00:15:26,760 Speaker 1: planted grape there from seven through seven and Washington State 240 00:15:27,400 --> 00:15:30,120 Speaker 1: they are also involved in this. Washington State's marlow production 241 00:15:30,200 --> 00:15:33,880 Speaker 1: helped bring global attention to their wine industry in the 242 00:15:33,960 --> 00:15:37,640 Speaker 1: nineteen eighties. Americans taste for Merlow and red wine in 243 00:15:37,760 --> 00:15:40,760 Speaker 1: general saw abuse in the nineteen nineties, in part because 244 00:15:40,760 --> 00:15:44,840 Speaker 1: of a sixteen Minutes report on red wines, potential health benefits, 245 00:15:45,280 --> 00:15:49,480 Speaker 1: and perhaps specifically chemical red wine contains called res vera 246 00:15:49,520 --> 00:15:52,000 Speaker 1: tral and I hope I'm somewhere in the ballpark that's 247 00:15:52,280 --> 00:15:54,800 Speaker 1: to be pronounced um. There were other things that play 248 00:15:54,840 --> 00:15:56,960 Speaker 1: in the growing popularity of marlow in this country and 249 00:15:57,080 --> 00:16:00,320 Speaker 1: of red wine in general, the trendy Mediterranean and died 250 00:16:00,400 --> 00:16:03,760 Speaker 1: at the time, UM, that it had this generally softer, 251 00:16:03,920 --> 00:16:09,520 Speaker 1: fruitier profile that was more you know, approachable, as they say, um, 252 00:16:09,960 --> 00:16:14,040 Speaker 1: and that it was pretty easy to pronounce, which I've 253 00:16:14,080 --> 00:16:16,000 Speaker 1: done before. Sometimes I'm like, hey, I'm in you at 254 00:16:16,040 --> 00:16:17,440 Speaker 1: a bunch of wines, and I'm like, I know what 255 00:16:17,560 --> 00:16:20,880 Speaker 1: to say. This one. As long as it's not exorbitedly expensive, 256 00:16:21,000 --> 00:16:24,120 Speaker 1: that's probably the one I'll go with. I do. I 257 00:16:24,200 --> 00:16:27,920 Speaker 1: do a lot of pointing at menu items. Yes, you 258 00:16:27,960 --> 00:16:31,840 Speaker 1: can also point, never forget never, you can always point 259 00:16:31,840 --> 00:16:33,920 Speaker 1: and and most of the time, I mean, I don't know, 260 00:16:34,000 --> 00:16:37,840 Speaker 1: Like I suppose it depends servative server in situation to situation. 261 00:16:37,920 --> 00:16:39,800 Speaker 1: But I feel like most of the time, if you're like, oh, man, 262 00:16:39,840 --> 00:16:41,560 Speaker 1: I'm excited about this, I don't know how to say 263 00:16:41,560 --> 00:16:43,640 Speaker 1: words like like, no one's going to really judge you 264 00:16:43,680 --> 00:16:46,720 Speaker 1: for it. Oh, of course not. But I do totally 265 00:16:46,800 --> 00:16:54,400 Speaker 1: like multiple publications mentioned this now, I sympathize absolutely m 266 00:16:56,200 --> 00:17:01,320 Speaker 1: that Seinfeld episode game out in the nineties. At one point, 267 00:17:01,400 --> 00:17:05,600 Speaker 1: the merlot market was growing about twenty percent per year. 268 00:17:06,840 --> 00:17:11,080 Speaker 1: I know. In that same decade, Chilean officials realized that 269 00:17:11,160 --> 00:17:16,560 Speaker 1: Chilean merlot's were widely mislabeled, made instead with the Carmenaire grape. 270 00:17:16,920 --> 00:17:19,439 Speaker 1: When it was discovered this wasn't the only instance of 271 00:17:19,440 --> 00:17:22,440 Speaker 1: wine miss laboring in the country, owners of the Chilean 272 00:17:22,480 --> 00:17:26,560 Speaker 1: Winery Domain, Paul Bruno, invited experts to inspect their grapes 273 00:17:26,600 --> 00:17:30,359 Speaker 1: to make sure everything was correct, but this is another 274 00:17:30,400 --> 00:17:32,840 Speaker 1: instance of I would have had no idea, I don't know. 275 00:17:33,000 --> 00:17:38,120 Speaker 1: And also that grade is closely related to merlo. Okay, 276 00:17:38,160 --> 00:17:41,119 Speaker 1: but I'm excited to talk about this, okay. Um. In 277 00:17:41,200 --> 00:17:45,760 Speaker 1: two thousand four, the critically acclaimed movie Sideways came out, 278 00:17:45,880 --> 00:17:50,120 Speaker 1: which had a much debated impact on the merlo industry. 279 00:17:50,720 --> 00:17:54,760 Speaker 1: If you haven't seen it, which I haven't, no, no, 280 00:17:54,880 --> 00:17:56,800 Speaker 1: but I'm excited to talk about this because it did 281 00:17:56,840 --> 00:18:00,119 Speaker 1: in fact me nonetheless. Um. It stars Paul Giamante as 282 00:18:00,119 --> 00:18:02,879 Speaker 1: an unsuccessful and unhappy teacher who never made it as 283 00:18:02,920 --> 00:18:05,119 Speaker 1: a writer who goes on a weekend trip with a 284 00:18:05,160 --> 00:18:08,639 Speaker 1: friend to California wine country. It's based on the book 285 00:18:08,800 --> 00:18:13,080 Speaker 1: by the same name by Rex Picket, and the film 286 00:18:13,119 --> 00:18:17,439 Speaker 1: is directed by Alexander Payne. Yes um and Gamnte's character 287 00:18:17,600 --> 00:18:24,119 Speaker 1: loves wine except for Merlow, which he is apparently vocal about. 288 00:18:24,359 --> 00:18:28,080 Speaker 1: He has a bit much, preferring pino noir over it. 289 00:18:28,720 --> 00:18:31,040 Speaker 1: Um And after this movie came out, US sales of 290 00:18:31,080 --> 00:18:35,359 Speaker 1: pino noir rose by about sixteen per cent. All sales 291 00:18:35,400 --> 00:18:39,359 Speaker 1: of Merlow dropped by about two causing a decrease in price. 292 00:18:39,520 --> 00:18:43,760 Speaker 1: Although the US wine industry overall experienced growth in sales, 293 00:18:44,119 --> 00:18:48,480 Speaker 1: and the UK saw a similar trend m and people 294 00:18:48,520 --> 00:18:52,160 Speaker 1: have legitimately dug into the impact this year on Merlo 295 00:18:52,280 --> 00:18:57,800 Speaker 1: in America. Some people say that they people who saw 296 00:18:57,880 --> 00:19:02,000 Speaker 1: this just switched out Merlo for Pino Noir. Others say, 297 00:19:02,000 --> 00:19:05,480 Speaker 1: thanks to over proliferation and saturation of the market when 298 00:19:05,520 --> 00:19:08,800 Speaker 1: it comes to Merlow, Merlo sales were already declining, so 299 00:19:08,840 --> 00:19:12,000 Speaker 1: we're reading too much into this. Still, others say that 300 00:19:12,040 --> 00:19:16,360 Speaker 1: the movie actually did deter a whole generation from blow. 301 00:19:17,080 --> 00:19:19,440 Speaker 1: Some producers argued that this was actually a good thing 302 00:19:19,480 --> 00:19:23,879 Speaker 1: for Burlow because it caused less serious producers of Marlow 303 00:19:24,560 --> 00:19:28,800 Speaker 1: um and they're resulting lower quality Merlo's to leave the 304 00:19:28,880 --> 00:19:33,280 Speaker 1: market UM. So that that led to the overall quality 305 00:19:33,520 --> 00:19:36,080 Speaker 1: rising when it came to Marlow, and that those acres 306 00:19:36,119 --> 00:19:38,680 Speaker 1: that were going to this, like lower quality Merlow, could 307 00:19:38,680 --> 00:19:41,760 Speaker 1: go to something else. Our producers who were more serious 308 00:19:41,800 --> 00:19:45,919 Speaker 1: of it. Yes, But as I said, I did, I 309 00:19:46,000 --> 00:19:49,879 Speaker 1: had not seen it, but I heard about all of 310 00:19:49,920 --> 00:19:53,159 Speaker 1: this and when when it came out, and I know 311 00:19:53,240 --> 00:19:55,520 Speaker 1: for me at the time, it made me feel basic, 312 00:19:55,600 --> 00:19:59,920 Speaker 1: like Burlow was basic, and that it was I had 313 00:20:00,040 --> 00:20:02,920 Speaker 1: no taste Like that meant I actually didn't really like 314 00:20:03,080 --> 00:20:07,560 Speaker 1: wine that this was like is common denominator of wine. 315 00:20:08,200 --> 00:20:15,639 Speaker 1: And that's why, oh man, see this has always mystified 316 00:20:15,680 --> 00:20:18,680 Speaker 1: me a tiny bit because like M's character in this 317 00:20:18,720 --> 00:20:22,320 Speaker 1: film is such a jerk, Like he's so clearly not 318 00:20:22,640 --> 00:20:27,400 Speaker 1: a role model for any type of like life experience, 319 00:20:27,960 --> 00:20:33,680 Speaker 1: Like like, why would anyone listen to what this dude said? Uh, 320 00:20:32,680 --> 00:20:36,359 Speaker 1: he's so mean about it. He's like he's he's like 321 00:20:36,640 --> 00:20:38,359 Speaker 1: I think the quote is something along the lines of 322 00:20:38,400 --> 00:20:40,840 Speaker 1: like of like if anyone orders him were low, I'm leaving, 323 00:20:40,840 --> 00:20:48,520 Speaker 1: I'm not drinking up pain below whoa and uh yeah, 324 00:20:48,800 --> 00:20:52,960 Speaker 1: and so like I like I I took it. It's 325 00:20:53,040 --> 00:20:54,959 Speaker 1: like it's like a it's like a joke, like you know, 326 00:20:55,040 --> 00:20:59,000 Speaker 1: like like just this other arbitrary thing on top of 327 00:20:59,040 --> 00:21:01,040 Speaker 1: all of the other arbitry, very things that he has 328 00:21:01,119 --> 00:21:04,560 Speaker 1: chosen to be like just like way up his own 329 00:21:04,560 --> 00:21:08,800 Speaker 1: but about and so I don't know, um And the 330 00:21:08,840 --> 00:21:10,399 Speaker 1: wine that he drinks at the end of the film 331 00:21:10,480 --> 00:21:14,320 Speaker 1: is a merlow blend. It's the thing that he's been 332 00:21:14,359 --> 00:21:18,960 Speaker 1: he's been so excited about, he's been like waiting to anyway. So, yeah, 333 00:21:20,040 --> 00:21:22,400 Speaker 1: I didn't really drink wine when I saw this film, 334 00:21:22,400 --> 00:21:25,280 Speaker 1: which was right around when it came out. Um uh, 335 00:21:25,640 --> 00:21:29,679 Speaker 1: So I don't I didn't really have an opinion about 336 00:21:29,840 --> 00:21:33,359 Speaker 1: Marlow or any other type of wine grape um uh. 337 00:21:33,720 --> 00:21:36,040 Speaker 1: And I guess I internalized it a little bit too. 338 00:21:36,840 --> 00:21:40,520 Speaker 1: M I was like, oh, Marlow must be silly and 339 00:21:40,680 --> 00:21:45,040 Speaker 1: peanut and wire must be good, I guess. But then 340 00:21:45,040 --> 00:21:46,360 Speaker 1: I drank some more Lows and I was like, oh 341 00:21:46,359 --> 00:21:52,560 Speaker 1: I like this. Oh yeah, yeah, it's it's as as 342 00:21:52,560 --> 00:21:55,280 Speaker 1: we said, the best and as many other people say 343 00:21:55,320 --> 00:21:57,639 Speaker 1: that have a lot more experience in wine than either 344 00:21:57,720 --> 00:22:01,520 Speaker 1: of us combined. Probably, Um, the best wine is the 345 00:22:01,560 --> 00:22:03,879 Speaker 1: wine that you like. So you know, if you like 346 00:22:03,960 --> 00:22:07,040 Speaker 1: Marlow by it, I mean heck By because that character 347 00:22:07,080 --> 00:22:12,360 Speaker 1: hated it. I don't know. Oh, this is a different podcast, 348 00:22:12,400 --> 00:22:14,720 Speaker 1: but this I actually have been thinking about this a lot. 349 00:22:15,080 --> 00:22:19,760 Speaker 1: And kind of the glorification of the asp yeah yeah, 350 00:22:20,119 --> 00:22:25,320 Speaker 1: the damage it's done. Um, and how we take like 351 00:22:25,800 --> 00:22:29,400 Speaker 1: in this instance, kind of an angry jerk white man's 352 00:22:30,080 --> 00:22:33,399 Speaker 1: he says it's bad, it must be bad. Um. Like 353 00:22:33,440 --> 00:22:35,760 Speaker 1: I just trusted, like, oh, I hadn't even seen it, 354 00:22:35,760 --> 00:22:39,080 Speaker 1: and I was like, okay, you're like, yep, sure that 355 00:22:39,160 --> 00:22:43,920 Speaker 1: must be true. Um, yeah, I have been thinking about 356 00:22:43,920 --> 00:22:46,879 Speaker 1: that a lot lately actually, and just like who gets 357 00:22:46,880 --> 00:22:51,480 Speaker 1: to decide these things? And right, yeah, it's ridiculous. Drink 358 00:22:51,560 --> 00:22:55,320 Speaker 1: merlo if you like to drink Merlo. Yeah, yes, don't 359 00:22:55,359 --> 00:22:59,440 Speaker 1: drink it if you don't want to. It's cool. So, 360 00:23:00,600 --> 00:23:06,199 Speaker 1: researchers from University of California Davis used DNA analysis to 361 00:23:06,320 --> 00:23:09,560 Speaker 1: determine that the merla and grape originated from Cabernet franc 362 00:23:09,920 --> 00:23:16,840 Speaker 1: and Magdalene noir de schantre Great Varieties in two thousand nine. Yes, 363 00:23:17,400 --> 00:23:22,680 Speaker 1: unrelated to the film Sideways and or yes, um as 364 00:23:22,680 --> 00:23:25,520 Speaker 1: far as I'm aware. Yeah, I'm sure it was spurred 365 00:23:25,560 --> 00:23:28,840 Speaker 1: off probably like did call it quite quite a thing? 366 00:23:29,600 --> 00:23:31,800 Speaker 1: It did? It did? Um, But but yeah, yeah, this 367 00:23:31,920 --> 00:23:33,679 Speaker 1: this was super cool to see, like right, like like 368 00:23:33,720 --> 00:23:37,119 Speaker 1: genetically speaking, where um Marlow had come from, since there 369 00:23:37,119 --> 00:23:40,159 Speaker 1: had been so little written about it, um in the 370 00:23:40,320 --> 00:23:44,280 Speaker 1: history and research is ongoing, um, not necessarily into that, 371 00:23:44,320 --> 00:23:48,480 Speaker 1: but in lots of related Murlowy areas. Over the past 372 00:23:48,520 --> 00:23:50,320 Speaker 1: five or ten years there have been just a lot 373 00:23:50,640 --> 00:23:55,960 Speaker 1: of fancy chemistry and agricultural research done um with wines 374 00:23:56,000 --> 00:23:59,600 Speaker 1: and wine making trying to like tease out what compounds 375 00:23:59,600 --> 00:24:03,800 Speaker 1: are respond possible for particular flavors and textures and wine 376 00:24:03,640 --> 00:24:06,399 Speaker 1: by textures, I mean like the levels and types of 377 00:24:06,440 --> 00:24:10,520 Speaker 1: a stringency and stuff like what makes the wine feel um, 378 00:24:10,760 --> 00:24:15,439 Speaker 1: feel dry in your mouth versus like like sharply dry 379 00:24:15,680 --> 00:24:18,400 Speaker 1: versus kind of softly dry. It's all different, all different 380 00:24:18,440 --> 00:24:23,360 Speaker 1: chemical compounds um and super interesting. Uh and yeah, lots 381 00:24:23,359 --> 00:24:26,040 Speaker 1: of this has been playing with like really specific growing 382 00:24:26,080 --> 00:24:30,640 Speaker 1: conditions like soil and gravel content in that soil and uh, 383 00:24:31,119 --> 00:24:34,800 Speaker 1: water and shade, seeing what effects all of these things 384 00:24:34,800 --> 00:24:38,400 Speaker 1: have on the grapes and then seeing what effects that 385 00:24:38,480 --> 00:24:43,480 Speaker 1: has on wines. That is cool one I I can 386 00:24:43,520 --> 00:24:46,560 Speaker 1: I can never resist talking about this when it comes up. 387 00:24:46,920 --> 00:24:49,720 Speaker 1: One bit of research that was done in a French 388 00:24:49,760 --> 00:24:55,480 Speaker 1: startup called Space Cargo Unlimited sent a bunch of Cabernet 389 00:24:55,480 --> 00:24:58,720 Speaker 1: savignon and were low plants in the form of little 390 00:24:58,760 --> 00:25:01,000 Speaker 1: bits of bud wood that can be um kept in 391 00:25:01,119 --> 00:25:03,679 Speaker 1: like cold stasis um. They sent them up to the 392 00:25:03,840 --> 00:25:06,080 Speaker 1: to the I S S, the International Space Station. The 393 00:25:06,119 --> 00:25:08,600 Speaker 1: plants stayed there for ten months, then came back to 394 00:25:08,640 --> 00:25:11,800 Speaker 1: Earth and have been revived and planted um and the 395 00:25:11,840 --> 00:25:14,280 Speaker 1: resulting fruit is going to be studied for for any 396 00:25:14,359 --> 00:25:18,760 Speaker 1: changes that exposure to microgravity and space bound radiation might 397 00:25:18,800 --> 00:25:21,800 Speaker 1: have caused. The researchers working with the vines hope to 398 00:25:21,840 --> 00:25:26,000 Speaker 1: like sell these space great varietals in the future, Oh 399 00:25:26,040 --> 00:25:28,480 Speaker 1: my goodness, and you know people would buy it. Oh yeah, 400 00:25:28,520 --> 00:25:36,520 Speaker 1: space wine absolutely. Uh. Part of the same experiment did 401 00:25:36,520 --> 00:25:41,800 Speaker 1: send twelve bottles of finished wine UM from Chateau Petris 402 00:25:41,920 --> 00:25:47,159 Speaker 1: up as well. UM specifically Petris two thousand of vintage 403 00:25:47,160 --> 00:25:49,520 Speaker 1: from the year two thousand and Uh. Petrius is a 404 00:25:49,640 --> 00:25:53,480 Speaker 1: is a Bordeaux house that UM uses mostly, if not all, 405 00:25:53,840 --> 00:25:57,720 Speaker 1: Merlot grapes in their wines. Uh. There was an initial 406 00:25:57,760 --> 00:26:03,480 Speaker 1: tasting of this space wine in March of UM that 407 00:26:03,600 --> 00:26:06,880 Speaker 1: Moore comments that the space wine seemed two to three 408 00:26:06,960 --> 00:26:10,119 Speaker 1: years more matured than control samples of the same vintage 409 00:26:10,119 --> 00:26:15,320 Speaker 1: that were kept on Earth. Interesting. Yeah, huh. Oh, this 410 00:26:15,359 --> 00:26:17,320 Speaker 1: is something else I've been thinking about a lot lately, 411 00:26:17,359 --> 00:26:20,200 Speaker 1: and that's how time works differently in space. I don't 412 00:26:20,200 --> 00:26:24,160 Speaker 1: feel like it'd be less mature. What do I know, Well, 413 00:26:24,520 --> 00:26:26,280 Speaker 1: I mean, you know, it's it's not just not just 414 00:26:26,359 --> 00:26:33,000 Speaker 1: the time factor, but but all those all that space radiation, microgravity, 415 00:26:33,160 --> 00:26:37,320 Speaker 1: who knows who knows. I gotta take this into account. Yeah, yeah, 416 00:26:37,359 --> 00:26:38,720 Speaker 1: it could have just could have just mucked with the 417 00:26:38,760 --> 00:26:45,520 Speaker 1: flavor compounds without actually having the time dilation or contraction effect. Yeah, 418 00:26:45,920 --> 00:26:51,000 Speaker 1: we're talking about a game, yea food show. Hi. Um. Anyway, 419 00:26:53,680 --> 00:26:57,640 Speaker 1: this hypothetically, um, this whole I S. S Wine thing 420 00:26:57,800 --> 00:27:00,600 Speaker 1: isn't isn't just a publicity stunt. Although it's definitely a 421 00:27:00,600 --> 00:27:04,720 Speaker 1: publicity stunt. Um, but but it's it's again about um, 422 00:27:04,800 --> 00:27:09,000 Speaker 1: you have different different stresses that can happen to vines 423 00:27:09,359 --> 00:27:13,720 Speaker 1: and um and and wines, and seeing what happens when 424 00:27:14,000 --> 00:27:18,080 Speaker 1: those products, uh and and biological samples are under stressed. 425 00:27:18,200 --> 00:27:24,399 Speaker 1: So yeah, fascinating to send everything up to space and 426 00:27:24,440 --> 00:27:30,920 Speaker 1: see what happens. Yeah. Yeah, Oh this has been a 427 00:27:31,040 --> 00:27:37,520 Speaker 1: fun one. We've talked about space and pop culture jerks. 428 00:27:40,440 --> 00:27:47,200 Speaker 1: Very very interesting. Indeed, it is thank you Merlo, Thank 429 00:27:47,280 --> 00:27:52,680 Speaker 1: you Merlow. I live from a low. It's a very 430 00:27:52,840 --> 00:27:57,399 Speaker 1: That quote is ingrained in my head. Uh well, I 431 00:27:57,440 --> 00:28:00,120 Speaker 1: guess that's what we have to say about Merlo for now. 432 00:28:00,400 --> 00:28:03,720 Speaker 1: It is um. But we do have some listener mail 433 00:28:03,760 --> 00:28:06,280 Speaker 1: for you. We do, but first we have one more 434 00:28:06,320 --> 00:28:17,400 Speaker 1: quick break for words from our sponsor and we're back. 435 00:28:17,440 --> 00:28:20,560 Speaker 1: Thank you, sponsor. Yes, thank you, and we're back with 436 00:28:21,000 --> 00:28:34,320 Speaker 1: this lovely glass of Merlough, nice soft, approachable. I feel 437 00:28:34,320 --> 00:28:36,000 Speaker 1: like you were like like raising it up to the 438 00:28:36,040 --> 00:28:39,160 Speaker 1: sunlight and kind of checking the color for a second 439 00:28:39,200 --> 00:28:45,760 Speaker 1: there and maybe doing a swirl. Beautiful in my cosplay closet, 440 00:28:46,720 --> 00:28:53,320 Speaker 1: I can still envision you can California Wine Country. Yes. 441 00:28:53,440 --> 00:28:58,080 Speaker 1: One day. One day, Amberley wrote, I loved your recent 442 00:28:58,080 --> 00:29:01,920 Speaker 1: episode on Star. I am half Lebanese and therefore Lebanese 443 00:29:01,920 --> 00:29:04,520 Speaker 1: cuisine makes up a lot of my personal food culture. 444 00:29:04,840 --> 00:29:06,840 Speaker 1: We always have a container of our families that tar 445 00:29:06,920 --> 00:29:09,960 Speaker 1: blend in our kitchen, equal parts of regano and time 446 00:29:10,080 --> 00:29:12,840 Speaker 1: a slightly smaller amount of sumac salt to taste, and 447 00:29:12,880 --> 00:29:15,719 Speaker 1: then we pour equal parts olive oil and neutral vegetable 448 00:29:15,760 --> 00:29:19,600 Speaker 1: oil overtop and mix it. I tried to get a 449 00:29:19,680 --> 00:29:22,560 Speaker 1: more exact recipe from my mom, but this is the best. God. 450 00:29:24,200 --> 00:29:26,000 Speaker 1: I live in Canada and we don't have a good 451 00:29:26,040 --> 00:29:28,920 Speaker 1: access to the actual zas are herb as. I have 452 00:29:28,920 --> 00:29:31,600 Speaker 1: an anapylactic allergy to sesame seeds. We omit that from 453 00:29:31,640 --> 00:29:34,240 Speaker 1: our blend, so I am curious how sun flour seeds 454 00:29:34,320 --> 00:29:37,000 Speaker 1: might work. As a substitute, though they would likely need 455 00:29:37,040 --> 00:29:40,440 Speaker 1: to be chopped into smaller pieces. I was also surprised 456 00:29:40,480 --> 00:29:43,440 Speaker 1: that zat are usually refers to a wild o regano, 457 00:29:43,560 --> 00:29:45,720 Speaker 1: since I always thought it referred to a wild time, 458 00:29:46,520 --> 00:29:50,560 Speaker 1: which I guess it also does. In my opinion, Culture 459 00:29:50,560 --> 00:29:53,720 Speaker 1: and food have such strong ties, but living with severe 460 00:29:53,800 --> 00:29:56,800 Speaker 1: food allergies, it limits the foods I can safely eat. 461 00:29:57,240 --> 00:29:59,920 Speaker 1: Although a lot of Lebanese cuisine uses sesame seeds, we 462 00:30:00,000 --> 00:30:03,440 Speaker 1: have found ways to adapt recipes to accommodate my allergies, 463 00:30:03,440 --> 00:30:06,800 Speaker 1: such as finding ways to make humus without tahini um. 464 00:30:06,840 --> 00:30:08,840 Speaker 1: But this has only happened because it is a part 465 00:30:08,880 --> 00:30:11,320 Speaker 1: of my family's culture. I am sad that I haven't 466 00:30:11,360 --> 00:30:13,440 Speaker 1: been able to try out of Asian foods and cuisines 467 00:30:13,480 --> 00:30:15,720 Speaker 1: because so much of it features sessame or another one 468 00:30:15,720 --> 00:30:17,880 Speaker 1: of my allergies, and I have no way to understand 469 00:30:17,920 --> 00:30:23,320 Speaker 1: how to adapt the recipes and preserve the integrity of dish. Yeah, 470 00:30:23,360 --> 00:30:25,640 Speaker 1: this is a this is a difficult one that that 471 00:30:25,920 --> 00:30:28,680 Speaker 1: um uh yeah, yeah. I I don't have I don't 472 00:30:28,720 --> 00:30:30,320 Speaker 1: have any food allergies that I'm aware of, but I 473 00:30:30,320 --> 00:30:33,760 Speaker 1: do have several intolerances that it's really better for everybody 474 00:30:33,760 --> 00:30:38,120 Speaker 1: involved if I avoid um and uh. And so sometimes 475 00:30:38,160 --> 00:30:41,200 Speaker 1: I'll look at a recipe and I'll go like, oh, 476 00:30:41,320 --> 00:30:43,440 Speaker 1: I think I just can't eat that. I think I 477 00:30:43,560 --> 00:30:45,960 Speaker 1: just like I don't know how to I don't know 478 00:30:46,000 --> 00:30:47,880 Speaker 1: how to solve for this equation like if I take 479 00:30:47,920 --> 00:30:54,920 Speaker 1: out this element, like how do I write? Yeah? Yeah, um, 480 00:30:55,280 --> 00:30:58,760 Speaker 1: you know it is it is true. Like that's one 481 00:30:58,800 --> 00:31:00,640 Speaker 1: of our big things on this show, is that link 482 00:31:00,720 --> 00:31:06,000 Speaker 1: between culture and food. And um, I'm glad. I'm very 483 00:31:06,040 --> 00:31:08,200 Speaker 1: happy to hear like in your family you found around 484 00:31:08,200 --> 00:31:10,720 Speaker 1: it and that you're still like looking for like what 485 00:31:10,840 --> 00:31:15,560 Speaker 1: could work for the sesame seed in this case and um, 486 00:31:15,640 --> 00:31:18,800 Speaker 1: but you know that being said that there's a lot 487 00:31:18,800 --> 00:31:21,560 Speaker 1: of foods that you just can't have. Yeah, yeah, I 488 00:31:22,040 --> 00:31:25,000 Speaker 1: do feel like like another another seed or nut would 489 00:31:25,040 --> 00:31:28,880 Speaker 1: probably would probably turnsfer well into a lot of those 490 00:31:28,920 --> 00:31:32,560 Speaker 1: types of recipes, um that they use either sesame oil 491 00:31:32,720 --> 00:31:34,640 Speaker 1: or I mean if it's just sesame seeds as a 492 00:31:34,720 --> 00:31:39,120 Speaker 1: dusting like yeah, but yeah, just just like a like 493 00:31:39,160 --> 00:31:41,120 Speaker 1: a because the base note in there is kind of 494 00:31:41,160 --> 00:31:46,600 Speaker 1: like sweet and nutty and creamy and so um. Anything 495 00:31:46,640 --> 00:31:48,120 Speaker 1: with that kind of any fat with that kind of 496 00:31:48,120 --> 00:31:52,120 Speaker 1: flavor profile might might work for you. Yeah, yeah, and 497 00:31:52,200 --> 00:31:53,920 Speaker 1: let us know if you come across anything like that. 498 00:31:54,320 --> 00:31:57,240 Speaker 1: I still have not been able to find star. I'm 499 00:31:57,280 --> 00:32:04,040 Speaker 1: determined to do it, but now potentially could make it. Yes, 500 00:32:04,600 --> 00:32:08,600 Speaker 1: Oh goodness, Um Salvador wrote, I'm from northern Mexico and 501 00:32:08,640 --> 00:32:11,040 Speaker 1: corn dogs are common in fairs and a snacks in 502 00:32:11,160 --> 00:32:15,600 Speaker 1: children's parties. In Spanish, we call them bendarias, meaning little flags, 503 00:32:15,600 --> 00:32:19,200 Speaker 1: probably because of the stick and the colors of mustard, 504 00:32:19,200 --> 00:32:22,000 Speaker 1: mayo and ketchup. Being closer to the US means we 505 00:32:22,040 --> 00:32:24,680 Speaker 1: get some influence on our food and culture from this proximity. 506 00:32:24,880 --> 00:32:27,000 Speaker 1: So I'm not sure if bendori is are common in 507 00:32:27,040 --> 00:32:30,520 Speaker 1: all of Mexico or just the northern states. But here's 508 00:32:30,520 --> 00:32:33,640 Speaker 1: a big difference. Mexican bendori is are made using a 509 00:32:33,680 --> 00:32:38,160 Speaker 1: wheat batter, specifically pancake batter, so you get a soft, fluffy, 510 00:32:38,320 --> 00:32:41,240 Speaker 1: kind of sweet covering on your hot dog that somehow 511 00:32:41,280 --> 00:32:43,960 Speaker 1: works really well with the mustard and ketchup. I would 512 00:32:43,960 --> 00:32:46,320 Speaker 1: have expected that being Mexico, corn would have been a 513 00:32:46,400 --> 00:32:49,480 Speaker 1: natural choice, but for some historical chance, we have wheat 514 00:32:49,520 --> 00:32:52,600 Speaker 1: dogs instead. I enjoy bendoria is every now and then, 515 00:32:52,720 --> 00:32:54,840 Speaker 1: But I'm curious to try corn dogs and see how 516 00:32:54,840 --> 00:33:00,840 Speaker 1: they compare to what I grew up eating. Right See, 517 00:33:01,320 --> 00:33:04,000 Speaker 1: See as much as I like kind of came out 518 00:33:04,040 --> 00:33:07,640 Speaker 1: hard against corn dogs and like specifically, what I dislike 519 00:33:07,640 --> 00:33:10,719 Speaker 1: about them is that I've always had them sweet, like 520 00:33:10,760 --> 00:33:15,000 Speaker 1: the coating being sweet. Yeah, but now I'm like hot 521 00:33:15,000 --> 00:33:16,880 Speaker 1: dog and a pancake. I want to try a hot 522 00:33:16,880 --> 00:33:19,959 Speaker 1: dog and a pancake. I would eat a hot dog 523 00:33:20,000 --> 00:33:26,000 Speaker 1: and a pancake right now. Yeah. I that's very I'm 524 00:33:26,120 --> 00:33:27,800 Speaker 1: very excited. I hope that you do get to try 525 00:33:27,880 --> 00:33:32,480 Speaker 1: corn dog compare because that also in that episode that's 526 00:33:32,520 --> 00:33:34,760 Speaker 1: kind of been my hesitation, is this sweetness. And also 527 00:33:34,800 --> 00:33:38,080 Speaker 1: I think, like I said, old oil, Yeah, just don't 528 00:33:38,120 --> 00:33:42,720 Speaker 1: like that. I don't like that taste. Um, but yeah, 529 00:33:42,720 --> 00:33:44,760 Speaker 1: I could see I could see a hot dog in 530 00:33:44,760 --> 00:33:47,280 Speaker 1: a pancake situation. If I was in the right mood, 531 00:33:47,400 --> 00:33:53,000 Speaker 1: I could see that being good. Um. I have really, really, 532 00:33:53,040 --> 00:33:55,800 Speaker 1: really enjoyed how many people have written in about corn dogs. 533 00:33:55,800 --> 00:33:59,280 Speaker 1: It's like, brighten, my heart is so warm that so 534 00:33:59,320 --> 00:34:06,160 Speaker 1: many of you of thoughts about cornsholl Yeah. Yeah, it's 535 00:34:06,200 --> 00:34:09,520 Speaker 1: apparently one of those things that just brings humanity together. 536 00:34:10,200 --> 00:34:13,880 Speaker 1: Mm hmmmmmm. I recently had some friends who were so 537 00:34:13,920 --> 00:34:18,480 Speaker 1: excited that they encountered corn dogs in the wild. So 538 00:34:18,560 --> 00:34:24,600 Speaker 1: happy for them, um well, thanks to both of those 539 00:34:24,640 --> 00:34:26,440 Speaker 1: listeners for writing to us. If you would like to 540 00:34:26,480 --> 00:34:28,200 Speaker 1: write to us, we would as I always love to 541 00:34:28,200 --> 00:34:30,879 Speaker 1: hear from you our emails. Hello at savor pod dot com. 542 00:34:31,120 --> 00:34:34,120 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 543 00:34:34,160 --> 00:34:36,920 Speaker 1: and Instagram at savor pod, and we do hope to 544 00:34:36,960 --> 00:34:39,560 Speaker 1: hear from you. Savor is a production of my Heart Radio. 545 00:34:39,680 --> 00:34:41,840 Speaker 1: For more podcasts my Heart Radio, you can visit the 546 00:34:41,960 --> 00:34:44,560 Speaker 1: heart Radio app, Apple Podcasts, or wherever you listen to 547 00:34:44,600 --> 00:34:48,120 Speaker 1: your favorite shows. Thanks as always to superproducers Dylan Fagan 548 00:34:48,160 --> 00:34:50,279 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 549 00:34:50,320 --> 00:34:52,120 Speaker 1: hope that lots more good things are coming your way.