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📝 Vino 101: Anne Marie Smith - Raines Cellars - Ups OOB's Wine Intellect 🍷 · Out of Bounds with Bo Bounds

• 0:20
  Speaker 1: Hi, ooh what.
• 0:27
  Speaker 2: Good morning to you. By the way, I'm a fan.
• 0:29
  Speaker 2: I love you. Out of Bounds ESPN one oh five
• 0:33
  Speaker 2: nine the Zone. We're drinking a little wine in studio.
• 0:37
  Speaker 2: We're so excited to have our friend from rain Sellers in,
• 0:41
  Speaker 2: Anne Marie, one of the most knowledgeable wine people that
• 0:45
  Speaker 2: I know, and uh, she's been great walking us through
• 0:48
  Speaker 2: wines for a few years now. And rain Sellers is
• 0:53
  Speaker 2: on the show. We're excited to have them. Check them
• 0:55
  Speaker 2: out if you haven't been out to Flora. And then
• 0:57
  Speaker 2: right beside there is Flora Butcher and they're doing a
• 1:01
  Speaker 2: great job too, with amazing steaks and seafood and wygou
• 1:06
  Speaker 2: and all kinds of stuff. So Amory's in the house
• 1:08
  Speaker 2: with rain Sellers and good morning. Thank you for coming in.
• 1:13
  Speaker 3: Yeah, thanks for having me bo.
• 1:14
  Speaker 2: All right, so we're gonna try No, let's start with
• 1:18
  Speaker 2: rain Sellers first. All right, how long have you all
• 1:21
  Speaker 2: been open?
• 1:22
  Speaker 3: We have been open for four years and one month.
• 1:26
  Speaker 2: Time flies.
• 1:27
  Speaker 3: I can't have that fun.
• 1:28
  Speaker 2: Yeah, I can't believe I've been going to rains for
• 1:30
  Speaker 2: four years. Y'all have tastings on Thursday.
• 1:36
  Speaker 3: Thursday through Saturday.
• 1:37
  Speaker 4: We do wine tastings and so generally we'll offer two
• 1:40
  Speaker 4: reds and two whites. Sometimes we'll have a cocktail in
• 1:44
  Speaker 4: place of one of those, or a different spirit to try.
• 1:47
  Speaker 4: And then once the spirits are open, you can actually
• 1:49
  Speaker 4: try them anytime that we're open, so Monday through Saturday,
• 1:51
  Speaker 4: once they're open, you can just stop by and try
• 1:53
  Speaker 4: something before you buy it.
• 1:56
  Speaker 2: Yes, yeah, legally you can have a little little area.
• 1:59
  Speaker 2: And it's great because if a Marie or one of
• 2:03
  Speaker 2: her colleagues is featuring a red or white, or they've
• 2:06
  Speaker 2: gotten a barrel pick in or whatever's going on, they're like, hey,
• 2:09
  Speaker 2: check this out. And depending on what you're doing, if
• 2:13
  Speaker 2: you're hosting three or four couples, or you're just throwing
• 2:15
  Speaker 2: some good food on the grill or getting everything salted
• 2:18
  Speaker 2: up in the kitchen. All right, walk us through how
• 2:22
  Speaker 2: you got you run rain Sellers? How did you you're
• 2:25
  Speaker 2: the GM of brain Sellers. How did you get into
• 2:30
  Speaker 2: the hospitality, wine and spirit business.
• 2:34
  Speaker 4: Well, I've been in the hospitality industry my entire career
• 2:37
  Speaker 4: and I was looking for a change and David approached
• 2:40
  Speaker 4: me with running rain Sellers, and I told him that
• 2:42
  Speaker 4: would never happen ever, and then Low and boothold it
• 2:47
  Speaker 4: was just meant to be. And so now I get
• 2:49
  Speaker 4: to play with wine and spirits all day and I
• 2:51
  Speaker 4: love it. I learned something new every day and then
• 2:53
  Speaker 4: get to chase my kids around a lot more.
• 2:55
  Speaker 2: Right, So you do a great job, because you know,
• 2:58
  Speaker 2: I'm one that will come in and ask you, you know, questions.
• 3:01
  Speaker 5: Right.
• 3:02
  Speaker 2: I love wine and I think it's such a fun
• 3:06
  Speaker 2: part of life and conversation and food and friends and
• 3:10
  Speaker 2: around the island in the kitchen. I mean, you know, hey,
• 3:13
  Speaker 2: try this and all the different styles and fun stuff.
• 3:18
  Speaker 2: When did you really start to do a deep dive
• 3:24
  Speaker 2: into knowing about all the varietals and this and that
• 3:27
  Speaker 2: in the wine space.
• 3:29
  Speaker 4: So the way that it works is the reps will
• 3:32
  Speaker 4: come to the store and bring us new things to try,
• 3:35
  Speaker 4: and so they want to get their product on the shelves, right,
• 3:37
  Speaker 4: So they'll come in and make an appointments and sometimes
• 3:39
  Speaker 4: they have the actual wine maker with them, and then
• 3:42
  Speaker 4: they'll highlight different things and give you some of the
• 3:44
  Speaker 4: history behind it. So it's really fascinating to learn like
• 3:46
  Speaker 4: the different grapes and the climate with it, and then
• 3:48
  Speaker 4: the history behind it is probably my favorite part. So
• 3:52
  Speaker 4: it's really easy to start deep diving into it when
• 3:54
  Speaker 4: you're getting so much information every day from all of
• 3:56
  Speaker 4: our liquor reps.
• 3:58
  Speaker 2: Because it's overwhelming for or you know, a CPA, a
• 4:04
  Speaker 2: dad CPA or a mom pharmaceutical sales. But they enjoy wine.
• 4:08
  Speaker 2: They want to go in and bounce a couple of
• 4:10
  Speaker 2: ideas or things around off you so that you can
• 4:14
  Speaker 2: point them in the right direction red white rose or
• 4:17
  Speaker 2: whatever they're looking for.
• 4:18
  Speaker 3: Right, Yeah, absolutely.
• 4:19
  Speaker 4: I think people understand the core grapes like they know Pinogriggio, Sauvion, Blanc,
• 4:23
  Speaker 4: Panora and cabernet, but they may want to try something
• 4:25
  Speaker 4: different or from a different region. And so that's one
• 4:27
  Speaker 4: of my favorite things to do is for somebody to
• 4:29
  Speaker 4: be like, I like this, but I'm tired of drinking
• 4:32
  Speaker 4: the same thing every day, which should I try instead?
• 4:34
  Speaker 2: Right, So somebody comes in and say, hey, I heard
• 4:37
  Speaker 2: about this, or you can say hey, we've got a
• 4:39
  Speaker 2: French Sarah or a Spanish tchipor Neo that I really
• 4:43
  Speaker 2: like that I think would match up with your palette. Yes,
• 4:46
  Speaker 2: and then you kind of go down the road of
• 4:48
  Speaker 2: where this like me, you know what I like? And
• 4:51
  Speaker 2: so you always steer me in here, whether it's Spain
• 4:55
  Speaker 2: or France or South Africa or whatever. And it's fun
• 5:00
  Speaker 2: to try new things. I mean, that's what I love.
• 5:04
  Speaker 2: I've got I've got a couple of wind folders in here.
• 5:07
  Speaker 4: Yeah.
• 5:08
  Speaker 5: Right.
• 5:09
  Speaker 2: So when I'm traveling bouncing around and I always show
• 5:11
  Speaker 2: Am Marie, She's like, oh god, Bo's here again, and
• 5:14
  Speaker 2: he's pulling up a bottle from where, you know, wherever
• 5:17
  Speaker 2: he's been. But do you like that? Do you enjoy
• 5:20
  Speaker 2: that interaction and fun conversation with you?
• 5:24
  Speaker 4: Yeah?
• 5:25
  Speaker 3: Absolutely.
• 5:26
  Speaker 4: It's super fun to hear what people have tried and
• 5:28
  Speaker 4: what they're interested in, and then to see what we
• 5:29
  Speaker 4: can get in Mississippi. Because one of the common misconceptions
• 5:33
  Speaker 4: is that Mississippi has a terrible selection, which just isn't true.
• 5:37
  Speaker 4: There's actually a mega book that Mississippi offers that most
• 5:41
  Speaker 4: stores and restaurants just don't dive into, and so therefore
• 5:44
  Speaker 4: people don't know that it's an option if it's not
• 5:46
  Speaker 4: available at their local story.
• 5:47
  Speaker 2: Okay, am Marie Smith Rain sellers on the Out of
• 5:51
  Speaker 2: Bound show ESPN one oh five nine, the Zone Beautiful
• 5:55
  Speaker 2: Wine and Spirits Store in Flora, and of course their
• 5:58
  Speaker 2: sister business Flora Butcher. Great spot to grab you know,
• 6:03
  Speaker 2: a wago steak or a big bone in rabbi or
• 6:06
  Speaker 2: a stuffed pork chop and pair it with like a
• 6:09
  Speaker 2: Marie was saying, maybe you want a grenache or a
• 6:12
  Speaker 2: big Cabernet franc or something like that, whatever you're looking for.
• 6:18
  Speaker 2: I think the blends are fascinating today too. Here's what
• 6:22
  Speaker 2: I emory, the creativity around I know it's always been good,
• 6:28
  Speaker 2: but the last twenty to twenty five years, new blood
• 6:31
  Speaker 2: coming in and the creativity around wine making is pretty spectacular.
• 6:35
  Speaker 3: Yeah. Absolutely, Yeah, out.
• 6:38
  Speaker 2: Of bound ESPN one oh five nine the zone. Okay,
• 6:41
  Speaker 2: so this is delicious. First of all, the nose is amazing.
• 6:46
  Speaker 2: Tell our listeners what me, you and Jackson are sipping
• 6:50
  Speaker 2: on this morning.
• 6:51
  Speaker 4: So we are trying Laskolka. This is Gavy. Gavy is
• 6:55
  Speaker 4: one hundred percent Cortes from the Piedmont region in Italy.
• 7:00
  Speaker 2: Nice and it is like Italian It's fantastic.
• 7:03
  Speaker 3: It is a highly aromatic white wine. That's what it's like.
• 7:07
  Speaker 3: Acacium like white flower smells to.
• 7:09
  Speaker 2: It jumps out of the glass. And by the way,
• 7:13
  Speaker 2: we were actually able to find some wine glasses in here.
• 7:18
  Speaker 2: I used to have about fifty of them, and I
• 7:20
  Speaker 2: thought I got tired of having them here and took
• 7:23
  Speaker 2: them home and haven't brought them back. But Amerie was
• 7:25
  Speaker 2: able to make some things happen, all right. So this
• 7:30
  Speaker 2: is a fun wine from Italy. Yes, and it's light
• 7:37
  Speaker 2: crisp and Jackson meadows.
• 7:41
  Speaker 5: It is lighting cris that's good. I mean it's refreshing,
• 7:44
  Speaker 5: very refreshing.
• 7:45
  Speaker 1: It is aromatic.
• 7:46
  Speaker 2: And this is a good day drinking wine. Or you
• 7:49
  Speaker 2: can obviously pop it it at night.
• 7:51
  Speaker 4: Yeah, I'd be really great with seafood dishes. The nice
• 7:54
  Speaker 4: thing about this wine is that it's not aggressive in
• 7:58
  Speaker 4: any one particular flavor. I think a lot of times people,
• 8:02
  Speaker 4: especially guys, may shy away from the white wine because
• 8:04
  Speaker 4: they don't want it to be assalted with grapefruit or
• 8:07
  Speaker 4: grass or white wine parties.
• 8:10
  Speaker 1: It's always part It partied way harder than red wine.
• 8:13
  Speaker 2: Oh I didn't know that all the time. Okay, no doubt,
• 8:16
  Speaker 2: all right, So go ahead, go ahead to a Marie
• 8:19
  Speaker 2: on the on how it tastes and guys thinking about
• 8:23
  Speaker 2: a white wine.
• 8:24
  Speaker 4: So this wine doesn't have any aggressive flavors to it.
• 8:26
  Speaker 4: It's just very bright, so it still has the nice acidity,
• 8:29
  Speaker 4: but it's not going to shoot up your cheek.
• 8:32
  Speaker 3: It's dry.
• 8:32
  Speaker 4: A lot of people equate white wine with sweetness for
• 8:35
  Speaker 4: whatever reason.
• 8:36
  Speaker 2: I won't dry one.
• 8:37
  Speaker 4: Yeah, and so this one's like very crisp. It's got
• 8:40
  Speaker 4: a lot more minerality to it.
• 8:42
  Speaker 2: Oh yes, I love that. And she's right, you know,
• 8:46
  Speaker 2: because I don't. I know, she probably sells a lot
• 8:49
  Speaker 2: of it, and I think that's great. But I don't
• 8:52
  Speaker 2: want to buttery shardonnay kennel Jackson. I want something like
• 8:55
  Speaker 2: what am Marie brought in this morning? Is that? Is
• 8:59
  Speaker 2: that fair?
• 9:00
  Speaker 3: That's fair?
• 9:01
  Speaker 2: And you said so this would go great with halibut salmon.
• 9:06
  Speaker 2: I mean any number of things. A charcooterie board does matter. Yeah,
• 9:10
  Speaker 2: because just thinking breakfast well.
• 9:12
  Speaker 3: And for you, for you and your solo cup is a.
• 9:15
  Speaker 1: Great breakfast one.
• 9:17
  Speaker 2: He put the wine. We've got a Blues Trail solo
• 9:23
  Speaker 2: cup that Jackson Meadows put his wine in.
• 9:29
  Speaker 5: I needed I needed to dial it back alone time right,
• 9:32
  Speaker 5: and then I needed a reminiscen of bit and this
• 9:33
  Speaker 5: is how I remember.
• 9:34
  Speaker 2: It getting it.
• 9:35
  Speaker 1: I mean going to the fridge looking for the box.
• 9:39
  Speaker 2: So we've made fun of him over the years because
• 9:42
  Speaker 2: he talks about his college days and a little bit
• 9:46
  Speaker 2: of post drinking wine out of a box. However, you model,
• 9:51
  Speaker 2: you have about four hundred options that are better than that, right.
• 9:54
  Speaker 3: At least at.
• 9:56
  Speaker 2: Least uh and Mays Smith rain sellers on the Out
• 10:02
  Speaker 2: of Bounds show ESPN one oh five nine The Zone.
• 10:05
  Speaker 2: I want to go back to guys. So when we
• 10:08
  Speaker 2: started talking about wine on the show and Marie seventeen
• 10:13
  Speaker 2: or eighteen years ago, there was some pushbacks from our
• 10:18
  Speaker 2: typical Mississippi dude. Now you go to restaurants and you
• 10:23
  Speaker 2: see guys that fifteen twenty years ago were not drinking wine.
• 10:29
  Speaker 2: They're drinking wine. Yes, I think it's cool. I love it.
• 10:32
  Speaker 2: And look, women are into Vino two and they're like,
• 10:35
  Speaker 2: we've there's so many places to explore and it's fun.
• 10:39
  Speaker 2: But now you got the Mississippi dude who hunts and
• 10:42
  Speaker 2: fishes like crazy, but he wants a bold sarad here breaking.
• 10:46
  Speaker 1: It down too.
• 10:47
  Speaker 2: Now.
• 10:47
  Speaker 5: Yeah, I mean, yeah, they got the whole deal going on. Yeah,
• 10:50
  Speaker 5: they are fully investing.
• 10:52
  Speaker 2: And we were showcased before the bourbon boom, right, we
• 10:55
  Speaker 2: were showcasing wine and then twenty ten. We got on
• 10:59
  Speaker 2: the bourbon boom, so on, no got Now we're in
• 11:01
  Speaker 2: the tequila boom is amrinos and we're going to get
• 11:03
  Speaker 2: to that in just a minute. But what I think
• 11:06
  Speaker 2: is great is guys have given wine and a chance
• 11:10
  Speaker 2: and they they now know that they like veno with
• 11:14
  Speaker 2: their ribbi or their rack of lamb or brisket or
• 11:18
  Speaker 2: whatever they're doing. Are you seeing more of that?
• 11:19
  Speaker 4: Oh? Yeah, absolutely? And I think the guys also like
• 11:22
  Speaker 4: the history behind it. They like to be able to
• 11:24
  Speaker 4: break it down and they want to share it with
• 11:25
  Speaker 4: their buddies and compare the notes and see what the
• 11:29
  Speaker 4: equivalent of a mash bill is for the wine.
• 11:32
  Speaker 3: If it's blended.
• 11:33
  Speaker 2: It's the same thing with steak cuts and different bourbons,
• 11:37
  Speaker 2: as you know. And that's where the supplies for wine.
• 11:44
  Speaker 2: This is delicious. What is this retail for?
• 11:46
  Speaker 3: About twenty two?
• 11:47
  Speaker 2: That's a great price point. Can I see that bottle?
• 11:50
  Speaker 4: Yeah?
• 11:50
  Speaker 2: And I love the bottle, love the label. Okay, so Laskolka,
• 11:56
  Speaker 2: did I say that rice?
• 11:57
  Speaker 3: Yes?
• 11:58
  Speaker 2: And the wine God love that. And I'm gonna have
• 12:04
  Speaker 2: to pick up about twenty two dollars at Raine Cellars.
• 12:08
  Speaker 2: It's Laskoka Govi wine. It is absolutely delicious. All right,
• 12:16
  Speaker 2: let's talk about let's go bourbon first. Let's switch gears
• 12:23
  Speaker 2: because it's still popular. It couldn't be vertical forever. It
• 12:26
  Speaker 2: has plateaued some However, men and women love a good
• 12:31
  Speaker 2: glass of bourbon tonight or on a Thursday Friday night,
• 12:36
  Speaker 2: like we're talking about. So let's talk about that. Did
• 12:38
  Speaker 2: you ever think that we would see the bourbon boom
• 12:43
  Speaker 2: of the last fifteen years.
• 12:45
  Speaker 3: No, but I think everybody was surprised by that.
• 12:47
  Speaker 2: Yeah, we landed Four Roses in twenty ten, and I
• 12:53
  Speaker 2: had no idea what kind of ride we were about
• 12:56
  Speaker 2: to go. Actually, I didn't even know what four Roses was. Yeah, okay,
• 12:59
  Speaker 2: so I grew up, and you know, I knew what
• 13:02
  Speaker 2: a lot of the Bourbons were makers and Jack Daniels
• 13:06
  Speaker 2: and even the small batch that Jim Beam had rolled
• 13:10
  Speaker 2: out in the late nineties with Knob Creek and all that.
• 13:14
  Speaker 2: But I didn't know what we were doing. And Four
• 13:18
  Speaker 2: Roses reboots as a brand, throws out the Yell label
• 13:22
  Speaker 2: small batch and then the single barrel, and then we
• 13:25
  Speaker 2: go into Russell's Reserve and all that. Now we're with
• 13:27
  Speaker 2: Elijah Craig. But that thing was like a rocket ship,
• 13:32
  Speaker 2: and I know you witnessed it and lived it in
• 13:36
  Speaker 2: the what we're in the entertainment hospitality industry, right, yeah,
• 13:42
  Speaker 2: And so now y'all have literally dozens hundreds of bourbons
• 13:47
  Speaker 2: at Brain Sellers.
• 13:48
  Speaker 3: We probably have five hundred on the shelf right now.
• 13:50
  Speaker 2: Jeez, five hundred bourbons. And the premium game took off,
• 13:58
  Speaker 2: and even though it's plateau still very popular, it's.
• 14:01
  Speaker 3: Still our number one selling category in the store by far.
• 14:04
  Speaker 2: Wow. Okay, because we landed a bourbon before we landed Tito's,
• 14:09
  Speaker 2: how about that?
• 14:10
  Speaker 1: Yeah, that makes it well, yeah, what was Tito's two thousand?
• 14:14
  Speaker 2: Yeah, right, like twenty thirteen fourteen, we landed Tito we
• 14:19
  Speaker 2: had already had a bourbon on the show.
• 14:20
  Speaker 3: So Tito's is our number one product seller.
• 14:23
  Speaker 4: But as far as category overall, our highest sellers is bourbon.
• 14:27
  Speaker 1: That's pretty dope. That's cool.
• 14:29
  Speaker 4: Like probably ten percent down from that is cabernet.
• 14:32
  Speaker 1: Wow.
• 14:33
  Speaker 2: Okay, okay, so it's bourbon, Tito's, cab CAB's red.
• 14:37
  Speaker 4: Well cap Tito's is our number one item. But as
• 14:39
  Speaker 4: far as like category category, it's a bourbon.
• 14:42
  Speaker 2: And then Cabernet Cabernet. That makes sense because dudes still
• 14:46
  Speaker 2: want big oh yeah, bold cabs, whether it's out of
• 14:50
  Speaker 2: California or otherwise, that's still gonna drive. But people are
• 14:54
  Speaker 2: trying more. Are you are seeing? I know y'all been
• 14:57
  Speaker 2: open four years either last four years, that men and
• 15:01
  Speaker 2: women are trying more things other than cap Yes.
• 15:04
  Speaker 4: But that's also like how our story is set up.
• 15:06
  Speaker 4: So the idea is to get them to try something
• 15:08
  Speaker 4: different when they come out.
• 15:09
  Speaker 2: Right, which I'll do a great job of. Right when
• 15:11
  Speaker 2: you walk in with the import or whatever international racks
• 15:17
  Speaker 2: of wine both on the left, and then your picks
• 15:20
  Speaker 2: and David Picks are on the right, and then you
• 15:22
  Speaker 2: can kind of just navigate your way around the store,
• 15:26
  Speaker 2: which I want to talk about. Your store has a
• 15:28
  Speaker 2: lot of character. It's a very cool factor. You know,
• 15:31
  Speaker 2: it's like rustic but high end, you know, Mississippi store.
• 15:37
  Speaker 2: Y'all did a good job with its, like.
• 15:39
  Speaker 3: The Library of Wine and Spirits.
• 15:41
  Speaker 2: Like a Library of Wine and Spirits. They have tastings
• 15:43
  Speaker 2: Thursday through Saturday at rain Sellers in Flora right beside
• 15:49
  Speaker 2: Flora Butcher. Should we talk tequila? Yeah? You thought I
• 15:56
  Speaker 2: wasso say wine in the box. Well, I mean I
• 15:57
  Speaker 2: thought you.
• 15:58
  Speaker 5: Were going to go funnel ability of wine, which I
• 16:01
  Speaker 5: mean that's how I grate them.
• 16:02
  Speaker 1: And this is gonna be a ten. That's a funneable wine.
• 16:05
  Speaker 2: Great, twenty two dollars drinks like it's thirty plus Luskulka
• 16:12
  Speaker 2: and from Italy? Fabulous.
• 16:15
  Speaker 1: Where are your favorite wines from? Do you have a preference?
• 16:18
  Speaker 2: Oh?
• 16:18
  Speaker 1: This will be good because I know that's a tough one.
• 16:20
  Speaker 1: I'm sorry, but I'm Italian.
• 16:22
  Speaker 2: So well, how about let's do this right now? Sure,
• 16:25
  Speaker 2: what's your favorite region? Are part of the world that
• 16:29
  Speaker 2: ane Marie is? I know you're trying things from all
• 16:32
  Speaker 2: over all the time, but what's your favorite.
• 16:36
  Speaker 3: Area in general? My favorite region is France?
• 16:39
  Speaker 5: Okay, wow, I'll take that as a slight.
• 16:43
  Speaker 2: It's just not an oh because you're Italian?
• 16:46
  Speaker 5: Okay, okay, Well, you didn't even know that she was
• 16:51
  Speaker 5: bringing an Italian wine.
• 16:53
  Speaker 1: Had no idea.
• 16:54
  Speaker 3: So for you to drink out of a Soloxee.
• 16:58
  Speaker 2: That is very that's very Mississippi Delta it is. And
• 17:01
  Speaker 2: the fact that it says Blues Trail or something like
• 17:03
  Speaker 2: that cup is even better. Yeah, Blues Cup of the World.
• 17:06
  Speaker 2: About that blues Cup of the World. I remember when
• 17:09
  Speaker 2: we did all that years ago. So much fun. Okay,
• 17:14
  Speaker 2: do we want to go to the Red One? Yeah?
• 17:16
  Speaker 5: Poured off all right. I'm a what do you think
• 17:19
  Speaker 5: the funnel ability rating on that is?
• 17:21
  Speaker 2: You want to do it?
• 17:22
  Speaker 5: Okay, I'm thinking the funnel ability has got to be
• 17:24
  Speaker 5: yeah seven ish eightish?
• 17:25
  Speaker 2: Thanks you so much.
• 17:26
  Speaker 5: Yeah, because I mean that that's a that's a ten,
• 17:28
  Speaker 5: right there, dude.
• 17:29
  Speaker 2: Look at think about how cultured you're becoming and refined
• 17:33
  Speaker 2: on this show. Seasoned A Marie Smith rain Sellers on
• 17:38
  Speaker 2: the Out of Bounds show just poured us a delicious
• 17:42
  Speaker 2: Italian white wine that they have in the store for
• 17:44
  Speaker 2: twenty two dollars. It's great for mid afternoon or of
• 17:49
  Speaker 2: course a night beverage, pairing it with a charcoterie board
• 17:54
  Speaker 2: or some salmon or hal of it or whatever is
• 17:58
  Speaker 2: you want. Jackson Bados is drinking out of a blue
• 18:02
  Speaker 2: solo cup, I mean straight out of Clinton. But y'all
• 18:07
  Speaker 2: didn't serve wine until like the last few years, four
• 18:10
  Speaker 2: years ago, so we give you a pass.
• 18:11
  Speaker 5: It should I mean wine, right, That's that's what my
• 18:15
  Speaker 5: parents got on me for doing true wine.
• 18:19
  Speaker 2: Uh. When you grab your bottle of wine, you can
• 18:22
  Speaker 2: step over to Flora Butcher and you can grab an
• 18:25
  Speaker 2: amazing steak or several. Good lord, they do well. And
• 18:32
  Speaker 2: that I mean, that's like a kid in the candy store.
• 18:34
  Speaker 2: You walk in a Marie's store and you're like, uh,
• 18:38
  Speaker 2: great wine, premium bourbon, premium, tequila everywhere, and then you
• 18:42
  Speaker 2: go into Flora Butcher and you get a great, great meal.
• 18:46
  Speaker 2: All right, what do we have here, Emory?
• 18:48
  Speaker 4: So this is a goo may from a gamey noir
• 18:53
  Speaker 4: good may from the Lowa Valley in France.
• 18:56
  Speaker 2: Oh my goodness, and it smells delict just I haven't
• 19:00
  Speaker 2: even tasted it yet. You can watch the show on
• 19:03
  Speaker 2: YouTube search Out of Bound Sports Scared.
• 19:06
  Speaker 1: If I swivel it around and will spill it.
• 19:08
  Speaker 3: You're supposed to it around in.
• 19:10
  Speaker 2: Your glass, just like that Jackson.
• 19:13
  Speaker 5: Oh yeah, here I'll show you.
• 19:18
  Speaker 1: Yeah yeah, let me see this thing.
• 19:21
  Speaker 5: Go ah, Okay, that aer rates it. Okay, Oh it
• 19:34
  Speaker 5: does give it a little boots. Yeah, she's chugging it.
• 19:39
  Speaker 2: Okay. This would be great with any number of things,
• 19:43
  Speaker 2: But the first thing that came to mind was rack
• 19:45
  Speaker 2: a lamb. I mean, and then and you could go
• 19:49
  Speaker 2: any number of directions here. Does that sound good?
• 19:53
  Speaker 3: Yeah? Absolutely?
• 19:53
  Speaker 4: This is a plush, juicey gamay and it would just
• 19:58
  Speaker 4: like bring out the guns of the lamb.
• 20:01
  Speaker 2: Well man.
• 20:01
  Speaker 1: I wish she could infuse her vow cabin to me.
• 20:03
  Speaker 1: I love it.
• 20:04
  Speaker 2: Wouldn't that be so? Now if you went to one
• 20:07
  Speaker 2: of Anne Marie's, like even if you just did a
• 20:10
  Speaker 2: twenty minute wine session with her and all the terminology
• 20:16
  Speaker 2: that she used, you wouldn't even know what to do
• 20:18
  Speaker 2: when you were locked out of rain Sellers.
• 20:20
  Speaker 1: I wouldn't. And I do appreciate the vow cab. It's
• 20:23
  Speaker 1: very good.
• 20:23
  Speaker 2: I like it a lot. Look you're going to walk
• 20:25
  Speaker 2: around later tonight and say I had a gammet noir
• 20:29
  Speaker 2: and people are going to be like, what you didn't?
• 20:31
  Speaker 1: Sorry? Yeah, Ga, I don't even how do you spell
• 20:34
  Speaker 1: that word?
• 20:35
  Speaker 2: You know how to spell G A M A Y.
• 20:38
  Speaker 2: I would go, what is this retail for it? Rain Sellers?
• 20:41
  Speaker 3: This is twenty two as well?
• 20:43
  Speaker 1: Wow?
• 20:44
  Speaker 2: Great, great price point for our listeners, I asked Anne Marie.
• 20:48
  Speaker 2: She crushed it. I said, please bring in two high
• 20:51
  Speaker 2: quality bottles of wine between eighteen and twenty five dollars
• 20:55
  Speaker 2: twenty two bucks apiece this white from a Italy and
• 21:01
  Speaker 2: this read from France are both delicious. You can drink
• 21:04
  Speaker 2: them this weekend with your friends and have a big time.
• 21:09
  Speaker 2: All right, tell me about this one again, sorry, and
• 21:13
  Speaker 2: then we'll wrap it up.
• 21:14
  Speaker 4: So Gamay is probably a close cousin to Peanu and
• 21:16
  Speaker 4: no Warm makes sense, so we recommend it a lot
• 21:19
  Speaker 4: to people that come in that are looking for a
• 21:20
  Speaker 4: peanut but may want something a little different. So you
• 21:23
  Speaker 4: may pick up on like the light fruity notes from this,
• 21:26
  Speaker 4: but it's a lot.
• 21:27
  Speaker 3: It's very balanced.
• 21:28
  Speaker 4: There's a good bit of earthiness to it, a little
• 21:30
  Speaker 4: bit more spicelessness than you would expect from an American pean.
• 21:33
  Speaker 2: And no Warm another one that would go great with
• 21:37
  Speaker 2: the charcouterie board. Yes, oh my god, the meats and
• 21:40
  Speaker 2: the cheese all day long tonight or whatever you get
• 21:44
  Speaker 2: ready for the feful World Cup and everything else we
• 21:47
  Speaker 2: got going on. This is delicious, Amory gave me.
• 21:49
  Speaker 4: It is very versatile and you actually serve this chill,
• 21:52
  Speaker 4: so that's why your one is a not room temperature.
• 21:56
  Speaker 5: Yes, is there like a golden or rule of thumb
• 21:59
  Speaker 5: where you like when you do that, I.
• 22:01
  Speaker 2: Want to jump in and see if she corrects me
• 22:03
  Speaker 2: or says we drink our red too warm and are
• 22:07
  Speaker 2: white too cold in the South. I see that, But
• 22:09
  Speaker 2: I'm going in America. I'm in America. I'm going to tea.
• 22:12
  Speaker 2: We got about a minut and a half. I'm gonna
• 22:13
  Speaker 2: tam Marie up on that your thoughts.
• 22:16
  Speaker 4: So lots of people have their ones in a chiller
• 22:18
  Speaker 4: at home and then they'll pull it out and serve it,
• 22:21
  Speaker 4: which is correct, Like you want your reds to be
• 22:23
  Speaker 4: closer to like maybe the fifty five sixty range, whereas
• 22:26
  Speaker 4: in our house in Mississippi it's probably like seventy two maybe.
• 22:34
  Speaker 4: But this one benefits if you chill it and then
• 22:36
  Speaker 4: when you're ready to serve it. I know sometimes it's
• 22:37
  Speaker 4: hard to wait, but just pull it out of the
• 22:39
  Speaker 4: fridge and give it about thirty.
• 22:41
  Speaker 3: Minutes to kind of like come down a bit.
• 22:44
  Speaker 4: Yeah, you have to do a little prep for it.
• 22:47
  Speaker 4: Or if you're ready to go, you can also open it.
• 22:49
  Speaker 4: Poor you some when you're starting up the grill, throw
• 22:51
  Speaker 4: it in the fridge real quick and see if it
• 22:53
  Speaker 4: will kind of chill up a bit.
• 22:54
  Speaker 2: Yeah, yeah, I like that. Well, these were delicious. Thank
• 22:59
  Speaker 2: you for.
• 22:59
  Speaker 3: Coming in thanks for having me, guys, all right.
• 23:01
  Speaker 2: Next time and this was good that we kind of
• 23:04
  Speaker 2: kept this in our back pocket. We'll talk premium tequila,
• 23:08
  Speaker 2: which has They've got an unbelievable premium tequila booty premium
• 23:13
  Speaker 2: tequila selection at rain Sellers. And that's what is vertical
• 23:18
  Speaker 2: right now in the business. Go see a Marie Smith
• 23:21
  Speaker 2: and her team at rain Sellers in Flora, and also
• 23:25
  Speaker 2: stop into Flora Butcher and get dinner and a big
• 23:29
  Speaker 2: feast for the weekend and pair it with the great
• 23:31
  Speaker 2: Vola Wine, premium bourbon like Elijah Cragg or premium tequila
• 23:37
  Speaker 2: like Espalone. We'll see you tomorrow live from the Mississippi
• 23:40
  Speaker 2: Gulf Coast