Latest / Out of Bounds with Bo Bounds / Wine Pairing Secrets from Taste Italian Kitchen 🍷 with Bobbie Burgess

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Wine Pairing Secrets from Taste Italian Kitchen 🍷 with Bobbie Burgess · Out of Bounds with Bo Bounds

• 0:00
  Speaker 1: Started at quarterback. They win thirteen games in a row
• 0:02
  Speaker 1: and win the state championship. Because that's how all of
• 0:06
  Speaker 1: our high school careers have gone. How they drew it up.
• 0:09
  Speaker 1: That's it's how they good point, that's how they drew
• 0:12
  Speaker 1: it up in the spring and summer. Throw them off
• 0:15
  Speaker 1: of that year.
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  Speaker 2: Well, oh and three start and you know, get everybody
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  Speaker 2: off of you know, just off our you know, we
• 0:19
  Speaker 2: don't want to know it.
• 0:20
  Speaker 1: We're good, that's right.
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  Speaker 2: And then uh yeah, we'll make some changes.
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  Speaker 1: I think I hear our guests. All right, yes, all right,
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  Speaker 1: welcome in, Welcome into the show. Y'all. Make yourself at
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  Speaker 1: home over there at the bar if you need to,
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  Speaker 1: like get the wine rolling or whatever, and then Bobby
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  Speaker 1: can join us. It's good to see Craig and Michelle
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  Speaker 1: and the uh Taste Italian Kitchen team in the house
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  Speaker 1: as they get ready for their big Orange Swift party
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  Speaker 1: party Monday and start bill at Taste and Tuesday Taste
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  Speaker 1: in Ridgeland in the Renaissance. We've talked about the fabulous
• 1:00
  Speaker 1: menu that they have put together. If you want to
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  Speaker 1: have a great night on Monday and Startbell or Tuesday
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  Speaker 1: in Ridgeland, go to taste Italian Kitchen dot com and
• 1:13
  Speaker 1: well we've gone from Dbost and now we're going to
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  Speaker 1: have a sommelier in studio to do a little wine
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  Speaker 1: and talk good food and all that kind of good stuff.
• 1:24
  Speaker 1: So I know that Bant remembers d Bost. I mean,
• 1:29
  Speaker 1: come on, great player, three time all sec Hooper and
• 1:34
  Speaker 1: we were talking about it earlier. Was inserted into the
• 1:37
  Speaker 1: quarterback position as a high school three games into his
• 1:41
  Speaker 1: high school senior year, and they went it all thirteen
• 1:43
  Speaker 1: games in a row. He got arrested in Qatar, the
• 1:47
  Speaker 1: whole team did, and for not doing anything naturally. Seriously,
• 1:52
  Speaker 1: I mean, that's exactly what I said every time too.
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  Speaker 1: And they held the whole team for six or seven days.
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  Speaker 1: And once he got out he left. Oh wow, they
• 2:01
  Speaker 1: they wow, Yeah, and I would have I would have two.
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  Speaker 1: So they held him that long. Now, I know those
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  Speaker 1: glasses are not up to maybe Bobby and Craig's standards,
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  Speaker 1: but that was all I had. I took a big
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  Speaker 1: box of wine glasses home a couple of months ago,
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  Speaker 1: and of course I never brought him back. So we'll
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  Speaker 1: just you know, they're not the beautiful reedles that Bobby
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  Speaker 1: is used to, but they'll they'll work for now in
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  Speaker 1: a sports talk radio, I will up my game and
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  Speaker 1: have four to six reedles going forward now that we're
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  Speaker 1: going to do some of these wine tastings with tastes.
• 2:41
  Speaker 1: How excited were you when d Boss started talking about
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  Speaker 1: all the Nikes that he has, considering you on seventy
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  Speaker 1: seven pairs of Nikes a lot.
• 2:50
  Speaker 2: You know, people who play ball, they're all they're typically
• 2:53
  Speaker 2: gonna be sneaker heads. Yeah, it just comes with the territory.
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  Speaker 2: And like to hear that he hooped in Jordan tenth.
• 2:59
  Speaker 2: That's when I played in I was, you know, younger Hooper. Perfect,
• 3:03
  Speaker 2: Thank you, Siah. Look at that? That is beautiful? All right,
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  Speaker 2: I got to go over the uh, I got to
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  Speaker 2: go over the thing. Or should Maybe I should wait
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  Speaker 2: for Bobby to come over here before I start to
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  Speaker 2: correct you ripping through the menu here that we went
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  Speaker 2: through this wild mushroom risotta are you kidding me?
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  Speaker 1: Hey, Bobby Burgess, thanks for bringing me booze. I'm a
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  Speaker 1: big believer in day drinking, so uh yeah, no doubt. Hey,
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  Speaker 1: this is R and D right, so research and development.
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  Speaker 1: Good morning, How are you good? We've known each other
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  Speaker 1: for I think about ten years somewhere in there over that. Yeah,
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  Speaker 1: because I ran into you and I realized how much
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  Speaker 1: you know about wine, and then we got into the
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  Speaker 1: whole Spanish wine, and then you showed me some of
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  Speaker 1: these French wines, and the we just all sorts of
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  Speaker 1: different directions. But congratulations on being part of the Taste team.
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  Speaker 3: Now, Yes, I'm so excited.
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  Speaker 4: Which it's funny because I've known you the same amount
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  Speaker 4: of time that I've known Craig, because I used to
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  Speaker 4: wait on both of y'all back in the day. So
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  Speaker 4: it's crazy. I still remember when you said Spanish. I
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  Speaker 4: was talking to someone the other day about how hospitality
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  Speaker 4: when you are in the service industry, you remember your regulars. Yeah,
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  Speaker 4: and I can tell you, like Spanish wine, I can
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  Speaker 4: tell you what they used to come in in order.
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  Speaker 4: I can tell you what all of the regulars I
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  Speaker 4: know who are around here to this day, what they drink.
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  Speaker 1: Yeah, he's at a different price point than me, But
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  Speaker 1: I appreciate all kinds of wine. You know that I
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  Speaker 1: love Timpernello and granache and all that kind of stuff.
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  Speaker 1: But I'm not going to turn down good venos. So
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  Speaker 1: we've got a couple of exciting before I get into that.
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  Speaker 1: First of all, you're so mieir, okay, walk me through
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  Speaker 1: how many courses? How long does it take to become
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  Speaker 1: a wine sell me?
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  Speaker 4: Yet? So I do the Quartermaster so Man Days of America,
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  Speaker 4: and the last exam is actually the hardest exam in
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  Speaker 4: the entire world to take and past. Okay, So it
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  Speaker 4: can take some people up to ten years just to
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  Speaker 4: pass that one. Sometimes some people it take some even longer.
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  Speaker 4: So I actually just found out too that I have
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  Speaker 4: to restart my advance because I had taken part of
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  Speaker 4: it and because I went on a six year hiatus
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  Speaker 4: to go sell wind a restaurant. Sure, now I have
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  Speaker 4: to restart that one. I can't just go take the
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  Speaker 4: tasting abortion, I've got to retake theory. So that's about
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  Speaker 4: a year process. Once I passed that, then I'll start
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  Speaker 4: studying again for the Masters. But you usually start with
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  Speaker 4: the first exam, which is kind of an overview on education.
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  Speaker 4: It's like a multiple choice test, gets you interested in it,
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  Speaker 4: and then you move on to your second exam, which
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  Speaker 4: is where you have the tasting and the service portion.
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  Speaker 4: So I walked into a room for the tasting portion
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  Speaker 4: on this exam the next one six not four wines.
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  Speaker 4: There were four wines set up on the table, two whites.
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  Speaker 3: Too, red.
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  Speaker 4: You had to say what they were, where they were from, explained.
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  Speaker 1: Blind tasting, blind tasting.
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  Speaker 4: Pick acid, the alcohol level you thought it was, what year,
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  Speaker 4: what variety you thought it was, flavor profile, and you
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  Speaker 4: had about one hundred and seventy five grapes, including different regions,
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  Speaker 4: to be able to pick from.
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  Speaker 1: So that's impressive. One goes even deeper, I'm sure. Okay,
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  Speaker 1: so it gets even more difficult. All right. Bobby Burgess,
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  Speaker 1: head of the wine program for Taste Italian Kitchen, joining
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  Speaker 1: us on the Out of Bounds show. Here did shop
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  Speaker 1: House coming Startle, Mississippi, among other spots. So that's exciting too.
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  Speaker 1: But we'll stay with where we are right now. All right,
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  Speaker 1: So let's talk taste in Start and taste in Ridgeland.
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  Speaker 1: We've got this amazing orange Swift dinner Monday night and
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  Speaker 1: Starble Yes and Tuesday night in Ridgeland. All right, do
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  Speaker 1: you want to start with the Yeah, we'll.
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  Speaker 4: Start with the first one you're me trying is the
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  Speaker 4: blank stare. Okay, So that's the Sauvignon blanc and this
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  Speaker 4: comes from Russian River Valley in Sonoma. So right now
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  Speaker 4: we're gonna have Russian River Valley and then we're gonna
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  Speaker 4: have some Napa wines. Okay, so these are all from
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  Speaker 4: Dave Finny or in Swift. A lot of people are
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  Speaker 4: very familiar with him. Sure he created a feast of
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  Speaker 4: a brand. Yes, and he still makes these wines. So
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  Speaker 4: even though he sold for billions of dollars, Oh love
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  Speaker 4: that he is still behind all of these wines. There's
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  Speaker 4: no really like crazy story of oh, his grandmother or
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  Speaker 4: somebody did this.
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  Speaker 3: It was actually his college.
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  Speaker 4: Roommate family were wine makers, and what was so funny
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  Speaker 4: is they actually wouldn't let him go work for them.
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  Speaker 4: He had to go and apply for his own job.
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  Speaker 4: So he actually got one harvesting at Robert Mndovi.
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  Speaker 1: Really yeah, So.
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  Speaker 4: And he's like, it's not even like if you're He's like,
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  Speaker 4: if you think about a restaurant Austry, a lot of
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  Speaker 4: people think you start like as a dishwasher in the
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  Speaker 4: back of the kitchen. He's like, I didn't even get
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  Speaker 4: to start as a dishwasher. I had to start as
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  Speaker 4: pretty much the person that hands the plate to the dishwasher.
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  Speaker 1: Son, it's like not.
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  Speaker 4: Even getting to like pick the grapes for the wines
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  Speaker 4: at this point at harvesting. He's doing all the part
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  Speaker 4: you don't want to do, right, So he really started
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  Speaker 4: from the bottom up. His parents invested in them, and
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  Speaker 4: they just kept investing in investing, And his thing was,
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  Speaker 4: I want to make wines for people who like wine.
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  Speaker 4: He's not chasing who the next person is, right, He's saying,
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  Speaker 4: I don't care who's what it may be twenty years
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  Speaker 4: from now. I want to give people who are drinking
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  Speaker 4: wine what they like. So his labels, he'll tell you,
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  Speaker 4: are art focused, they're bold. He wants his labels as
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  Speaker 4: bold as the wines that he creates are.
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  Speaker 3: So you have the Sauvignon.
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  Speaker 1: Blanc and it is delicious California.
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  Speaker 4: Soaven Block's fun because it's like a nice segue between
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  Speaker 4: France and New Zealand. Some people think New Zealand's a
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  Speaker 4: little too pungent, okay, like lots of grapefruit, guava, and
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  Speaker 4: then you have France that's very like mineral driven.
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  Speaker 3: It's a nice in between.
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  Speaker 4: You get a little bit best of both worlds, not
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  Speaker 4: too grassy, not too much pineapple.
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  Speaker 1: I like that, all right, Bobby Burgess, head of the
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  Speaker 1: wine program Taste Italian Kitchen. We've got the Orange Swift
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  Speaker 1: wine dinner Monday and Starbull at Taste, and then Tuesday
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  Speaker 1: in Ridgeland at Taste, and that will be with the
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  Speaker 1: seafood salad, and then uh, we don't have all of them,
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  Speaker 1: but we're trying this one. So this is delicious. Is
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  Speaker 1: this one of your favorites?
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  Speaker 4: I love sauvignon blanc from California. I'm not a savignon
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  Speaker 4: blanc fan either, so when I taste California sab blanc,
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  Speaker 4: I get really excited because I do kind of see
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  Speaker 4: myself liking it a little bit more. I will say,
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  Speaker 4: I'm not the biggest Chardonnay fan, but I think he
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  Speaker 4: does a great job and he hits exactly.
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  Speaker 3: Who he needs to hit. You can see how gold
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  Speaker 3: this is in color. Yeah, he's pretty Look at that
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  Speaker 3: and tell you it's on it.
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  Speaker 1: Yeah. So is that the mannequin Charday? That'll be paired
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  Speaker 1: with the wild mushroom wild mushroom rosetta. Okay, And fun fact.
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  Speaker 4: His assistant actually takes photographs and she actually published a book. Okay,
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  Speaker 4: So one of the books is named Advice from John
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  Speaker 4: because she saw it written on a bar bathroom she took.
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  Speaker 3: A picture of it.
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  Speaker 4: So one of the wines is called Advice from John.
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  Speaker 4: It's got a picture from that. So all of this
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  Speaker 4: artwork and stuff, most of it has come from actually
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  Speaker 4: his personal assistant. You're gonna this is very buttery, so
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  Speaker 4: you're gonna get a lot of like almost like baking
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  Speaker 4: spices too.
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  Speaker 1: Right, So people.
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  Speaker 3: Either love her hate Shardnay.
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  Speaker 4: Right, And I say people either love her hate Shardinay
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  Speaker 4: because people who say they hate chardonnay also drink champagne.
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  Speaker 3: And it's one of the main grapes.
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  Speaker 5: Yeah that's great. Okay, well I think it's good. Oh
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  Speaker 5: this is more my go to. They're both, you know,
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  Speaker 5: quality and delicious.
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  Speaker 1: The Sauvegnan blanc is wonderful, but the mannequin Chardinay is good,
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  Speaker 1: and it's gonna match. It's gonna pair well, as Craig
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  Speaker 1: knows with the wild mushroom rosetta.
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  Speaker 4: I always tell people, I'm like, if you think you
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  Speaker 4: don't like big bold California chardonnay, put it with.
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  Speaker 1: Food and then see the world.
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  Speaker 4: Yeah, yeah, it's like maybe you don't want to drink
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  Speaker 4: it by itself, but with the right thing.
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  Speaker 1: Okay, now what made you take this? When did you
• 11:42
  Speaker 1: find this love for one? How many years ago? Ten fifteen?
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  Speaker 3: Why?
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  Speaker 4: About ten years ago? I was bartending in the guest room. Yes,
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  Speaker 4: and I was in school for social work. Well, we
• 11:56
  Speaker 4: don't have to say why I stopped in that, not exactly.
• 12:02
  Speaker 4: I was making more money bartending, let's just sure. So
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  Speaker 4: I was like, what else can I do? And I
• 12:07
  Speaker 4: had a bottle of plump Jack Merlow, I fell in love,
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  Speaker 4: and I learned very early on that I like expensive things.
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  Speaker 1: Well, then you're you're working for the right guy. So,
• 12:18
  Speaker 1: I mean, he's one of my friends that I reference.
• 12:21
  Speaker 1: I've got one in a couple others that when I'm
• 12:24
  Speaker 1: talking about them, they're they're just people who like nice
• 12:28
  Speaker 1: blank stuff, right, And so that fits perfectly of course
• 12:32
  Speaker 1: plump Jack, which is a rock star wine and absolutely
• 12:35
  Speaker 1: and another wine maker who's uh, he's like Kobe Bryan
• 12:39
  Speaker 1: type level. Fair enough crack. Yeah, all right, So we're
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  Speaker 1: visiting with Bobby Burgess. She is the new wine director
• 12:49
  Speaker 1: for Taste Taste Italian Kitchen in start Well, Taste Italian
• 12:53
  Speaker 1: Kitchen in Ridgeland. You'll see more of those, and Heritage
• 12:58
  Speaker 1: Shop House coming to art Well, which is going to
• 13:01
  Speaker 1: be amazing, and it'll be going in the building where
• 13:04
  Speaker 1: forty four was. So that's exciting for football season or
• 13:07
  Speaker 1: whenever that opens, that's gonna be great.
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  Speaker 2: Uh.
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  Speaker 1: And I will be there.
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  Speaker 3: Uh.
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  Speaker 1: And we're visiting with Bobby Burgess, who I've known for
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  Speaker 1: about a decade and she's been kind enough because I'm
• 13:18
  Speaker 1: a rookie, but I love wine that when I would
• 13:21
  Speaker 1: talk to her, she'd be like, you'll like this or
• 13:23
  Speaker 1: you'll like that, and every time it worked out.
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  Speaker 3: All right, plenty of Timporanias going on a heritage so
• 13:28
  Speaker 3: don't worry.
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  Speaker 1: And that's that's my love language is Spanish red wine. Okay,
• 13:36
  Speaker 1: what do we have here?
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  Speaker 3: Speaking of expensive things? You know, we.
• 13:39
  Speaker 4: Couldn't we couldn't come and be on the show and
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  Speaker 4: not bring you the highlight of the night.
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  Speaker 3: Okay to me, I say the highlight of the night.
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  Speaker 3: I think all these wines really speak for themselves.
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  Speaker 4: But when you have Mercury Head, this is a twenty
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  Speaker 4: twenty two Napa Cabernet, oh wow. And to be able
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  Speaker 4: to try this wine, especially at the day, or try
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  Speaker 4: all of them, but to be able to try this
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  Speaker 4: one when it is on the more expensive side. It
• 14:06
  Speaker 4: is the most expensive one in his lineup. Most people
• 14:10
  Speaker 4: can't come into the restaurant and dine and get a
• 14:13
  Speaker 4: bottle outside of really nice celebration.
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  Speaker 1: Sure so anniversaries and birthdays and big promotions and things
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  Speaker 1: like that. Absolutely, So that's.
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  Speaker 4: The fun part of the dinner. You get to try
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  Speaker 4: all the wines, and some of these that you may
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  Speaker 4: not necessarily gravitate towards on the list unless you're celebrating
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  Speaker 4: something special. Yeah, So it gives you the opportunity to
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  Speaker 4: be able to try one a super affordable price, and
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  Speaker 4: two to just try all of them, and some of
• 14:40
  Speaker 4: them that you know you may have always wanted to
• 14:44
  Speaker 4: now you have the opportunity to.
• 14:45
  Speaker 3: So we do still have seats open.
• 14:48
  Speaker 1: Seats Open Taste Italian Kitchen dot com for the Orange
• 14:51
  Speaker 1: Swift dinner, Startbull Taste on Monday and then Ridgelin Renaissance
• 14:57
  Speaker 1: Taste on Tuesday. He's talking about this Mercury Head Cabernet
• 15:02
  Speaker 1: Sauvignon and Craig and them are pairing it with the
• 15:05
  Speaker 1: steak Florentine, so that sounds amazing. Also, another one of
• 15:11
  Speaker 1: the wines is ah and I don't know if I'm
• 15:14
  Speaker 1: gonna butcher this, but it's a machete petite Sarah Sarah
• 15:17
  Speaker 1: and Grenache Blend. And I don't know how to say this,
• 15:22
  Speaker 1: but the way I pronounced it yesterday was a b bracioli. Okay,
• 15:28
  Speaker 1: So I absolutely butchered that.
• 15:30
  Speaker 3: Oh, my grandfather, so proud of me.
• 15:35
  Speaker 1: You did well there, I did not. I wasn't even
• 15:38
  Speaker 1: in the right zip code. And then the wild Boar
• 15:41
  Speaker 1: ragout is in eight years in the desert Zippindel Blend.
• 15:47
  Speaker 1: Those are incredible pairings, not counting the two whites that
• 15:50
  Speaker 1: we talked about earlier, the Savignon Blanc and the Charnay.
• 15:53
  Speaker 3: And these are all very bold wines.
• 15:55
  Speaker 1: Which I'm all in favor of.
• 15:57
  Speaker 4: Yes, I love bold wines, but a lot of people
• 15:59
  Speaker 4: are afraid to pair them with food, and a lot
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  Speaker 4: of people outside of a steak right, and a lot
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  Speaker 4: of people are afraid to pair them with Italian food too.
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  Speaker 4: So to see, you know, chef and everybody create this
• 16:11
  Speaker 4: menu and be like, well, we're going to show people
• 16:13
  Speaker 4: that these big, bold California wines can, in fact pair
• 16:18
  Speaker 4: with different types of especially Italian cuisine.
• 16:21
  Speaker 1: Yes that okay, So the mercury had is delicious.
• 16:25
  Speaker 4: You already knew that, You already knew your life it
• 16:27
  Speaker 4: look we even Greg.
• 16:28
  Speaker 3: Did expensive taste.
• 16:29
  Speaker 1: Yeah. I'm big on. I mean, I wish I had
• 16:32
  Speaker 1: his budget, but I'm big on when I'm with someone
• 16:36
  Speaker 1: that wants to order a great bottle of wine or
• 16:38
  Speaker 1: I had a great bottle of wine at his house
• 16:39
  Speaker 1: a couple of weeks ago when he cooked dinner for us.
• 16:43
  Speaker 1: So again Heritage chop House opening in Startbell and then
• 16:49
  Speaker 1: Taste Italian Kitchen. Two awesome wine dinners, one in Startbule Monday,
• 16:53
  Speaker 1: one in Ridgelind. We're visiting with Bobby Burgess. She is
• 16:56
  Speaker 1: one of the most talented wine people in the region.
• 17:00
  Speaker 1: I'm excited that I didn't even know until Craig. I
• 17:03
  Speaker 1: didn't know they were talking until Craig texted me a
• 17:05
  Speaker 1: couple of weeks ago that Bobby would be running their
• 17:07
  Speaker 1: wine program for taste and heritage and all the other
• 17:12
  Speaker 1: concepts that they'll be rolling out. Uh, but I want
• 17:15
  Speaker 1: to I want to talk about this machete. Yeah, Petite
• 17:18
  Speaker 1: Sarah I love petit Sarah. I love Sarah, and I
• 17:21
  Speaker 1: love garage. Okay, so tell me about that's a that's
• 17:24
  Speaker 1: a wine that people will drink in Starbull on Monday
• 17:27
  Speaker 1: and in Original on Tuesday.
• 17:28
  Speaker 3: The fun thing.
• 17:28
  Speaker 4: About Petite Sarah it is not like its name. There's
• 17:31
  Speaker 4: nothing petite about it. It's actually fuller bodied and more
• 17:36
  Speaker 4: bold than Sarah. So if you like Sarah, think of
• 17:39
  Speaker 4: Sarah on steroids like you may want to carry a
• 17:46
  Speaker 4: toothbrush just so you can maybe having red wine mouth
• 17:49
  Speaker 4: like I am, because Petite Sarah, yeah, is going to give.
• 17:53
  Speaker 3: You red mouth.
• 17:54
  Speaker 1: It's one of my favorite grapes.
• 17:55
  Speaker 4: It's so good, it's so juicy, it's so flavorful. And
• 17:58
  Speaker 4: the reason it is called petitz Sara's because the berries
• 18:00
  Speaker 4: are so small. And the way that it's able to
• 18:03
  Speaker 4: be more bold is because there's more skin to juice
• 18:08
  Speaker 4: contact going.
• 18:09
  Speaker 1: Okay, Okay, Craig, you a fan of petitz Ra. I
• 18:14
  Speaker 1: knew it so good. I know it.
• 18:16
  Speaker 4: Look get some petite perdeau going, and then it's a
• 18:18
  Speaker 4: whole nother ballgame too that's even bolder than petitza Ra
• 18:22
  Speaker 4: And there's a little splash of petite for dough in there.
• 18:24
  Speaker 1: I saw that, and I love this combo kind of
• 18:27
  Speaker 1: wrapping it up with the grenache. I bet that's going
• 18:29
  Speaker 1: to be great with the beef. Whatever you said it
• 18:31
  Speaker 1: was say that a word again. And you said they
• 18:34
  Speaker 1: don't sell that wine in box, right? No?
• 18:36
  Speaker 3: Unfortunately, Yeah, they had.
• 18:40
  Speaker 1: See, we've got a wint He would drink barefoot on
• 18:44
  Speaker 1: the rocks all the and it's a problem for me.
• 18:47
  Speaker 1: But we're going to try to break him out of
• 18:50
  Speaker 1: some of this over the next few months or year.
• 18:53
  Speaker 3: Once you get started drinking good wine, there's no time.
• 18:56
  Speaker 1: There is no turning back.
• 18:57
  Speaker 3: Once you drink real champagne, you get stuck on that.
• 19:01
  Speaker 1: That is a great boy, cook. I love the way
• 19:04
  Speaker 1: you said that too. You cut that out. I love
• 19:06
  Speaker 1: the way she said champagne. Yeah, once you have Okay,
• 19:11
  Speaker 1: do you agree with this? I know this rock star
• 19:14
  Speaker 1: over here has had six hundred, eight hundred thousand dollars
• 19:17
  Speaker 1: balls of wine, but don't you agree that there's a
• 19:19
  Speaker 1: lot of value too still in thirty sixty hundred dollars
• 19:22
  Speaker 1: balls of one?
• 19:23
  Speaker 4: Oh? Absolutely, ye look at Spain right, And now they're
• 19:26
  Speaker 4: getting more expensive because people have caught on.
• 19:28
  Speaker 1: We had a bottle of Orney's Last Night, the Little
• 19:31
  Speaker 1: Brother of Namanthia. I love both of them, you know
• 19:34
  Speaker 1: that because we drank it together.
• 19:36
  Speaker 3: But such a good one.
• 19:37
  Speaker 1: That's a value wine for thirty four bucks on the
• 19:40
  Speaker 1: shelf and seventy five in a restaurant.
• 19:42
  Speaker 4: H So, Spain still kind of at that threshold. They
• 19:46
  Speaker 4: are getting a little bit more pricey. You have Uruguay
• 19:49
  Speaker 4: coming up.
• 19:50
  Speaker 3: Chile. Chili's making some beautiful wines.
• 19:54
  Speaker 4: Obviously, you could people know the big expensive like the
• 19:58
  Speaker 4: Mons Alpha, the Purple Angel Chile, but the other wines
• 20:02
  Speaker 4: have always kind of been seen as bulk wine. So
• 20:04
  Speaker 4: now they're starting to get better quality and they're still
• 20:07
  Speaker 4: great prices.
• 20:09
  Speaker 3: United States wise, Washington's doing a lot.
• 20:14
  Speaker 4: Okay, good California is just gets more extensive, right, just
• 20:18
  Speaker 4: don't look at Nappa.
• 20:19
  Speaker 3: We are as beautiful for a reason.
• 20:22
  Speaker 1: Fair enough out of bounds. ESPN one oh five nine
• 20:25
  Speaker 1: The Zone. Bobby Burgess on the show. She's head of
• 20:28
  Speaker 1: the wine program for Taste Italian Kitchen. They've got an
• 20:30
  Speaker 1: Orange Swift Wine Dinner Monday and Starbull it's gonna be
• 20:36
  Speaker 1: fantastic Taste Italian Kitchen dot com. And then they have
• 20:39
  Speaker 1: an orange Swift Wine dinner here in Ridgeland at the
• 20:43
  Speaker 1: Renaissance at Taste, and we went over some of the items,
• 20:48
  Speaker 1: including the wild Mushroom Risotto, which we just had some of,
• 20:51
  Speaker 1: the Mannequin Chardonnay, which is wonderful. We mentioned the wild
• 20:55
  Speaker 1: Boar ragou, which is a dessert Zippendale Blynn out of
• 20:59
  Speaker 1: the Orange Swift portfolio, and then we talked about the
• 21:05
  Speaker 1: machete Petite Sarah, Slash Sarah and grenache. And then to
• 21:10
  Speaker 1: wrap it up, the steak Florentine which we're sipping on
• 21:13
  Speaker 1: is the mercury Head Cabernet sauvignon, Bobby Burgess. We're going
• 21:17
  Speaker 1: to do this again. Thank you so much for hanging
• 21:19
  Speaker 1: out with us today.
• 21:20
  Speaker 3: Thank you for having me.
• 21:21
  Speaker 1: And congratulations on joining the Taste team.
• 21:24
  Speaker 3: I'm so excited and grateful for the opportunity.
• 21:26
  Speaker 4: So thank you for having me and go ahead.
• 21:30
  Speaker 1: Hey, Also, you know, Taste Nashville's opening with this year
• 21:34
  Speaker 1: a bit Aupry Mills Mall, so we're expanding outside the
• 21:37
  Speaker 1: state of Mississippi Taste Italian Kitchen in Nashville before the
• 21:43
  Speaker 1: end of twenty twenty six, and we'll talk more about
• 21:46
  Speaker 1: that too. Be awesome for Craig Fan and Bobby Burgess.
• 21:49
  Speaker 1: I'm your host, Bo Bounds. Don't forget Taste Italian Kitchen,
• 21:52
  Speaker 1: Range Swift Wine Dinners Monday and Tuesday, Start Bull and
• 21:56
  Speaker 1: Ridgelind