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This day would be so much better with Champagne · Sips, Suds, & Smokes

• 0:00
  > Announcer>Um, on the next episode of Sips, Suds and Smokes.
• 0:04
  > Brent>This is about as bad, as good as you can get because it's. It's champagne.
• 0:08
  > Harm>Champagne. This is Lifestyles of the Rich and Famous, Television's unchallenged authority on wealth, prestige, and the good life.
• 0:19
  > Brent>Champagne's wishes and caviar dreams. It's Robin the Leech. So, um, here are the champagnes we're going to be discussing today. We have Moet Chandon Nectar Imperial. We have rouenord blanc singular edition 19.
• 0:35
  > Brent>We have vve clicquot riche. We have Veuve Clicquot Riche Rose.
• 0:41
  > Brent>And then we have Veuve Clicquot La Grande Dame 2015 and Krug Grand Cuvier 172nd edition.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios.
• 1:21
  > Harm>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:50
  > Announcer>And now it's sipping time.
• 1:59
  > Harm>Hey.
• 1:59
  > Brent>Yes, it's sipping time. Welcome to this SIPS episode where everything good in life is worth discussing. As always, we are the best thing on at 2am not true anymore.
• 2:07
  > Harm>I've been watching the Murderbot series on Apple TV right around 2am that's why it's streaming. You watch whenever you want.
• 2:14
  > Harm>But, uh, you know, I read all the books, and now that Alex, uh, what's Alexander Skarsgard, that tall Viking dude and my wife's in love with from True Blood Streaming.
• 2:24
  > Brent>I thought, like, you know, you went out, drank a lot of beer that night, and then.
• 2:27
  > Harm>That's a different type of streaming completely. Oh, okay.
• 2:30
  > Bob: 2>00Am I watched Dallas does taxes.
• 2:33
  > Harm>What is that? Is that a, uh.
• 2:35
  > Brent>It's a norm for CPAs. Ah, Dallas does taxes.
• 2:38
  > Bob>Yeah, she did Dallas. Now she's doing taxes.
• 2:43
  > Harm>Who is? Debbie Does Dallas. Yeah. Debbie does taxes.
• 2:45
  > Bob>Yeah, yeah, he does taxes.
• 2:48
  > Harm>Yeah.
• 2:48
  > Brent>There you go.
• 2:49
  > Bob>Yeah, I've been drinking champagne.
• 2:51
  > Harm>That's. That's a, uh, call to the, what, the 80s or 70s? When is that?
• 2:54
  > Bob>80S?
• 2:55
  > Harm>Yeah.
• 2:55
  > Brent>Why do you know so much about this? I'm a little freaked out.
• 2:59
  > Bob>I'm a Dallas fan.
• 3:01
  > Harm>You know, I. I remember seeing. I remember seeing it with the, uh, the squiggly line.
• 3:05
  > Harm>You know, when my parents left the house and they turn on tv. On tv?
• 3:10
  > Harm>Uh, yeah, yeah.
• 3:12
  > Bob>Oh, yes, the squiggly line. That was my access point.
• 3:15
  > Brent>Yeah, it was. It was broadcast over the air, but you had to have the real receiver to decode it. Kind of thing.
• 3:21
  > Bob>Every once in a while the line would clear up for a few seconds.
• 3:25
  > Brent>You could see like.
• 3:27
  > Harm>Or an arm. Yeah. Or a whole titillating bit. Yeah. All right.
• 3:34
  > Brent>Straighten the toe.
• 3:35
  > Harm>Uh, if you're. Unless you're a 13 year old teenage boy. We're not the best thing on a 2am but you know, we could be.
• 3:40
  > Brent>Well, this is Made man Bob joining me today, good old boy Justin.
• 3:48
  > Bob>Pleasure to be here.
• 3:49
  > Brent>And good old boy Harm.
• 3:51
  > Harm>I've driven the store, the show into the toilet already. Thank you though.
• 3:54
  > Bob>Well, you know, a nice double entendre there.
• 3:57
  > Brent>Yeah, it's a. Well, it's a record.
• 3:58
  > Bob>Freudian slip.
• 3:59
  > Brent>Look at it this way, it's a record.
• 4:01
  > Harm>Yeah.
• 4:02
  > Brent>So our sip segments are all about wine, distilled spirits, tea, coffee and anything else you can sip. And this is a lovely show because, uh, this is a champagne show and.
• 4:13
  > Harm>The bubbles have gone to my head. I apologize now.
• 4:16
  > Brent>Yeah. Uh, well, I mean this is, this is bad. As bad. As good as you can get because it's, it's champagne.
• 4:22
  > Harm>Champagne. This is Lifestyles of the Rich and Famous. Television's unchallenged authority on wealth, prestige and a good life.
• 4:33
  > Brent>Champagne's wishes and caviar dreams. It's Robin the Leech. So here are the champagnes we're going to be discussing today. We have Moet Chandon Nectar Imperial. We have Ruinar Blanc Singular Edition 19.
• 4:49
  > Brent>We have Veuve Clicquot Riche. We have Veuve Clicquot Riche Rose.
• 4:55
  > Brent>And then we have Vov Clicko La Grande Dame Rose 2015 and Krug Grand Couvi 172nd edition.
• 5:08
  > Harm>I love all these things.
• 5:09
  > Brent>Yeah. Yeah.
• 5:10
  > Harm>They are such lucky men.
• 5:12
  > Brent>Oh, yeah.
• 5:13
  > Harm>Yeah.
• 5:13
  > Brent>This is about as bad as good as life can get if you're, if you're a wine guy and I'm a wine guy, but I'm, uh, even more of a champagne guy. So I am beyond happy. So we're going to be tasting and discussing these fine bottles and rating them with our signature sounds and our sips ratings from 1 to 5. We'll play one of them for you. One sip.
• 5:35
  > Harm>Gangadheen Water.
• 5:38
  > Harm>Bring water. Bring water. All right, we played that one because you're not going to hear it on this episode. Yeah, you're just not going to hear it.
• 5:47
  > Bob>You have to imagine the sounds.
• 5:48
  > Brent>So let's have Harm tell us about our first champagne house.
• 5:51
  > Harm>Thank you, Bob. So our first champagne house is the Moet as Chandon, established, uh, in 1743 by Claude Moet, an Epernay wine trader. Demand for champagne increased significantly during the reign of King Louis xv and soon their clientele included many nobles. The royal court. In 1833, the company was renamed Muet Echandon when Pierre Gabriel Chandon de Brielle.
• 6:19
  > Brent>Uh, my French is horrible.
• 6:22
  > Harm>Remy Moet's son in law, joined the company as a partner of Jean Remy Moet and Claude Muet's grandson. Uh, the Moet's first vintage champagne was released in 1842 and their brute imperial expression was introduced in the 1860s. In 1971, Moet & Chandon and Hennessy cognac merged and in 1987 that company merged with Louis Vuitton, becoming LVMH Louis Vuitton MOA, Tennessee. Moet currently owns the largest vineyards in the region of 1300 hectares of, uh, which 50% are classified as grand crew and 25 are classified as premier crew. They also have 25 kilometers of aging caves.
• 7:02
  > Harm>25 kilometers.
• 7:03
  > Brent>28.
• 7:04
  > Harm>28.
• 7:04
  > Brent>Put on your glasses.
• 7:05
  > Harm>Yeah, I need my glasses cleaned, actually.
• 7:07
  > Harm>They're on. It's not clean. Uh, all the.
• 7:11
  > Brent>That's a long cave.
• 7:12
  > Harm>That's a lot of caves. Aging, uh, wine.
• 7:15
  > Harm>They produce over 28 million bottles annually.
• 7:18
  > Brent>I consume at least 10% of that.
• 7:20
  > Harm>Yeah, you know, we, somebody has to put a dent in it. So Moynt Chandon Nectar Imperial is our first Champagne. Today it's 12% ABV.
• 7:27
  > Harm>Non vintage, it's 40 to 50% Pinot Noir and 30 to 40% Pinot Meunier.
• 7:33
  > Harm>Chardonnay varies between 10 and 20%. 20 to 30% of the blend is from specially selected reserve wines. The dosage or the sugar added, uh, for the second fermentation is 45 grams per liter. So the color is a beautiful golden. And the nose, uh, at first, when you first pour it, the yeast gives off this smoky quality. Um, that goes away. But then you come to tropical fruit. Uh, it's gorgeous with pineapple. Well, that. More mango first for me. M. Mango. Hints of pineapple and there's plum and a tiny hint of vanilla and a little bit of white flower, but not much. Uh, you'll get more of that in some of the others, but it's all there on the nose. And it's a sweet champagne because, ah, this is what they call a demisek. So this is something that you'd want with dessert. Perfect for dessert. This is a, uh, if you're having wedding cake, Nectar Imperial, is it? You know, I tell people, you, you can.
• 8:37
  > Brent>If you can't afford any more wedding Cake.
• 8:39
  > Brent>Last one cost you a house.
• 8:40
  > Harm>Wow. That was the first one. The second one I'm still paying for. Yeah, because she's still around. She gave me a kid. I gotta keep her. Anyway, the, uh, that's the theory.
• 8:51
  > Bob>I think Hallmark wrote that.
• 8:55
  > Brent>Uh, happy anniversary. I have to keep you.
• 8:58
  > Harm>I think this show will come out right after the anniversary. My wedding anniversary is coming next week. It's great.
• 9:02
  > Brent>That's definitely a Hallmark moment.
• 9:03
  > Harm>This week. Damn. It's this week.
• 9:08
  > Brent>I know where the. I know where some of these half drunk bottles are going to go then.
• 9:13
  > Harm>So this has got such a great tropical fruit sweetness up front.
• 9:22
  > Harm>Medium, medium to long finish, but, uh, with a hint of citrus. Like a tangy note to it. I really enjoy this champagne, but you do need to pair it with something sweet. What do you think, Justin?
• 9:35
  > Bob>So I got like, uh, many different fruits. It was really creamy.
• 9:41
  > Bob>I got like a nice chalky taste on the palate. I got mangoes, pears, plums. I even got like the pear on this one. Pulp of durian in it.
• 9:53
  > Bob>Just a touch.
• 9:55
  > Harm>You know, most people find durian disgusting.
• 9:57
  > Harm>I don't know why you would, but I like it.
• 9:59
  > Harm>You do like durian? Yeah. I'm one of those people who do not like durian. You know it's illegal to eat on the subway and in public places in Singapore?
• 10:07
  > Bob>Yes.
• 10:08
  > Harm>Yeah.
• 10:08
  > Bob>Only because you told me, but yes.
• 10:10
  > Brent>Well, you know, um, I'm not even.
• 10:13
  > Harm>Bob, are you a durian fan? But do you see durian this. What do you get? You get the tropical fruits.
• 10:17
  > Brent>Durian's delicious if you can hold your nose closed while you eat it. It's just if you, if you open up your nose, that's where it all falls apart. Right? There's. There's a market quarter of a mile from my house, right down the street that sells durian.
• 10:29
  > Harm>I shop there. I shop there.
• 10:30
  > Brent>Yeah. Great place. I think this is a lovely.
• 10:35
  > Harm>And that creamy mouthfeel is a good call.
• 10:37
  > Harm>Just. I didn't, I didn't think about that when I was doing my nose. But yeah, you're right. Great creamy mouthfeel.
• 10:41
  > Brent>Yeah, it's got a nice coat to it. It's got a lovely cream to it. The mousse on it is nice. It's. It's not aggressive like some champagnes are. There's a nice light mousse to it, but a beautiful, a beautiful drink.
• 10:54
  > Harm>Just pour some more.
• 10:55
  > Brent>Yeah, pour some more and we'll come back and finish talking about it.
• 11:02
  > Brent>Hey. And we're back. And we Were just sort of wrapping up our discussion of this lovely Moet Shandon nectar, uh, Imperial.
• 11:09
  > Brent>It's the nose on. It is beautiful.
• 11:14
  > Brent>I'm with you on the nose. I get more mango, get a little bit of pineapple, a little papaya. It's that tropical fruity thing. But the mango sort of leaps front forward with me.
• 11:24
  > Harm>You know why? Because it's mango season in Florida and there's mangoes everywhere. We're just inundated.
• 11:28
  > Brent>There's one right across the street. Yeah.
• 11:31
  > Brent>M. I get a little bit of an apricot to it, and there's a little bit of a creamy vanilla to the nose. But on the palate, again, it's a tropical fruit bomb.
• 11:46
  > Brent>When I'm just drinking champagnes. Just drinking champagne, not pairing it with anything. I prefer more along the lines of a brew. This is more like you said, I think this with a dessert, it tries out for some absolutely just stunning.
• 12:02
  > Harm>If you're not doing wedding cake, how about petit for some. Some beautiful little petit force, some angel.
• 12:06
  > Brent>Food cake, some, uh, you know, vanilla cream pastries.
• 12:10
  > Bob>Or even dark chocolate.
• 12:13
  > Harm>Yeah, I don't do this with dark chocolate.
• 12:15
  > Harm>I would do this with a creme brulee. Because the vanilla accents.
• 12:18
  > Brent>Yes.
• 12:18
  > Harm>Yeah.
• 12:18
  > Bob>Uh, okay.
• 12:19
  > Brent>Creme brulee would be perfect.
• 12:20
  > Harm>You want that cream. Like the creamy texture of champagne matches the creamy of the. The creme brulee.
• 12:24
  > Bob>So you're not contrasting.
• 12:25
  > Harm>You're not contrasting.
• 12:26
  > Brent>But again, so well done. I mean, just beautiful.
• 12:29
  > Harm>And, you know, there's. There's another thing people don't think about if you mentioned Justin. Contrasting flavors.
• 12:36
  > Harm>This would go great with spicy Asian food.
• 12:39
  > Brent>Oh, uh, yeah, yeah, yeah. 100.
• 12:42
  > Harm>So the sweetness contrasts the spice, the creaminess. Works good with the Asian. Uh, yeah, this would.
• 12:48
  > Brent>Thai food.
• 12:49
  > Harm>I mean, uh, yeah, I mean, I prefer the minerality of a Riesling, but this has enough minerality to carry it through.
• 12:55
  > Bob>Yeah, I was thinking four star heat pad Thai.
• 12:57
  > Harm>Yeah, yeah, that works.
• 12:59
  > Brent>Pick a protein, but nonetheless, uh, an absolutely beautiful wine. Um, I think on our last wine episode we did, um, the Chandon from California, which is some of the best California stuff. Fantastic wine.
• 13:11
  > Harm>Um, but the French stuff is still better.
• 13:13
  > Brent>Well, well, in. In this case, I will. I will concede that I. This one is just a step up for me, but it's also a step up in price. So you have that as well.
• 13:22
  > Harm>Yeah, about double.
• 13:23
  > Brent>But, um.
• 13:23
  > Harm>Or maybe more. Maybe more.
• 13:25
  > Brent>But a fabulous wine nonetheless. So we're going to be giving the Much and on Nectar Imperial a well Deserved four sips.
• 13:34
  > Harm>That's classified.
• 13:35
  > Brent>So let's have Justin tell us about our next winery.
• 13:38
  > Bob>All right, we're going to talk about Ruinar Blanc Singulae Edition 19.
• 13:45
  > Bob>It's 12 and a half percent alcohol by volume.
• 13:48
  > Brent>You missed the whole reading.
• 13:50
  > Harm>Okay, go back one page.
• 13:53
  > Brent>One page back.
• 13:54
  > Bob>There you go.
• 13:55
  > Harm>There you go.
• 13:55
  > Brent>Thanks.
• 13:56
  > Bob>Dumb theory. Ruina was a modest Benedictine monk who lived from 1657 to 1709 and was a contemporary of Louis XIV. At the age of 23, he left his home in Champagne, um, to go to the Abbey of Saint Germain de Prix near Paris. There he learned of a new wine with bubbles, not yet known as Champagne, which was already popular among young aristocrats. On September 1, 1729, in Reims, in the heart of the Champagne region, Dom Ruina's nephew, Nicholas Ruina, drafted the founding charter of Maison Ruina.
• 14:44
  > Harm>Maison. All right, dude, just. You're treated too slow. Now go to the next lord.
• 14:48
  > Bob>Creating the world's first ever champagne producing company.
• 14:52
  > Harm>Okay, you're, uh. That was. That was the.
• 14:53
  > Harm>That was the money shot right there. The world's first champagne company.
• 14:58
  > Bob>All right, and we're going to talk about the Ruina Blanc Singule.
• 15:03
  > Bob>It's 100 Chardonnay. It's hand harvested. 70 of the wines are from the 2019 harvest and 23 from Perpetual Reserve. Half stored in oak cast, the other in half stainless steel vats.
• 15:20
  > Bob>Fermentation is in the temperature controlled stainless steel tanks with complete malolactic fermentation and three years of aging in the cellars. No dosage on this 10 grams, which.
• 15:32
  > Harm>Just makes it brute nature.
• 15:35
  > Bob>And the color is a light yellow. There's, um, beautiful blueberries, sweet fruits, light floral notes on the palate.
• 15:50
  > Bob>It was, uh, zingy, powerful and delicious.
• 15:56
  > Bob>What did you think, Harm?
• 15:58
  > Harm>Um, you threw me off with the blueberry because I actually, you know, it smells like. It smells like the freshly washed blueberries before you bite them. Yes, maybe that's where it is, but it's more reminisce to me of white fruit because I got pears. Lots of pears, lots of white flowers.
• 16:16
  > Harm>A hint of jasmine, but, like way far in the distance, but more like, um, like, uh, just, I don't know, like gardenia. Some just like white flower going on. And maybe some honeysuckle. But, um, on the nose, it's just this chalky minerality.
• 16:34
  > Harm>Gorgeous, gorgeous texture.
• 16:41
  > Harm>A powerful mousse. Like you said.
• 16:43
  > Brent>Um.
• 16:44
  > Harm>Did you say that or as I just read that.
• 16:45
  > Harm>Powerful mousse. It's powerful it's like it grips you because there's zero dosage. This is a brute nature. There's. There's no residual sugar here. It's citrus on the mid palate and finish was pear up front. And the finish goes on quite.
• 17:00
  > Harm>Sometimes a little bit of salinity. Bob, what do you think?
• 17:03
  > Brent>Well, the salinity is definitely there.
• 17:06
  > Harm>M. It just really comes out on the finish, though.
• 17:08
  > Brent>This is a fantastic champagne.
• 17:11
  > Brent>Uh, I've always been a fan of Ruinar.
• 17:14
  > Brent>It's not one that people who are not into champagne don't know it that well.
• 17:20
  > Harm>Um, I sell lots of champagne. I have to show them Ruinar.
• 17:23
  > Brent>Exactly, exactly. And it's a shame because it is a fantastic producer. It's one of my favorites, to be honest with you. Um, it's got a beautiful.
• 17:34
  > Brent>There's white flowers, there's a citrus top note to it.
• 17:44
  > Brent>And on the palate.
• 17:49
  > Harm>It'S bracing. It's bracing.
• 17:51
  > Brent>It's bright. It's like sunshine.
• 17:54
  > Brent>It. It just lights up your mind when you drink it. That's the thing that I like about it. There's white fruit in there.
• 18:01
  > Brent>There's citrus notes in there. A lot of floral notes in there. A really nice salinity minerality, which I kind of dig is kind of one of my things.
• 18:12
  > Harm>Justin, which we didn't mention earlier.
• 18:14
  > Harm>Justin brought caviar for us. Yeah, thank you, sir. Yeah. Uh, this was the pair. This was the perfect pairing with the caffeine.
• 18:20
  > Harm>Now, we did have, uh, on today's table, we've got some, um, some dessert champs and some demisex. They don't really go with the caviar and I blame you, dude. We.
• 18:30
  > Harm>You should have brought some pet for or something. Was the French bakery not open when you went?
• 18:35
  > Bob>Yeah, I'm a work in progress, my friend.
• 18:37
  > Brent>He's working on it.
• 18:38
  > Harm>What time did you leave the strip club? 6.
• 18:41
  > Harm>So the French bakery was. Should have been open by then by four.
• 18:45
  > Bob>It was right next door to the caviar place too.
• 18:48
  > Brent>So we're going to get ruin Our Blanc Singular Edition 19A well deserved for sips.
• 18:56
  > Harm>Absolutely fantastic.
• 18:57
  > Brent>Fantastic.
• 18:58
  > Harm>I will say it's not my favorite ruin art, but it's the one of the best.
• 19:02
  > Brent>So let's move on to our next wine. Um, so the house of Clico was founded in 1772 by Philippe Clico, a man from a banking and textile family. The vineyards were eventually taken over by his son, Francois.
• 19:15
  > Brent>He died in 1805, leaving behind a young wife, uh, Barbie Nicole. Clico Bar ponsardin wintered at 27, she took control of her own destiny and became one of the first modern female entrepreneurs. In an era when women were excluded from the business world, she took over operation of the company. Her creativity and thirst for innovation led to many firsts for champagne. The first known vintage champagne, the invention of the ribbling table. The first known blended rose champagne. Uh, three inventions that relouch champagning, which were widely adopted by other producers, become the basis for the modern champagne production. And we'll be back.
• 20:01
  > Brent>Hey. And we're back. And we were just discussing VUV. Uh, cue.
• 20:04
  > Harm>CO.
• 20:05
  > Brent>So. Yeah, sorry. 100% right.
• 20:08
  > Harm>Rise of love.
• 20:11
  > Brent>Been in America too long. So she was the thing I love about her. She was the one who opened the market in Russia.
• 20:17
  > Harm>Yes.
• 20:18
  > Brent>Which the Russian czars and the Russian court became the biggest consumer of champagne on planet Earth for many, many, many, many years. 100% of results of her.
• 20:29
  > Brent>And there's an excellent movie.
• 20:31
  > Brent>Um, I saw it, um, when we were flying to Ireland on the plane about the widow Clicot. Really, really great movie.
• 20:41
  > Harm>Means widow Clicko. What? VAV means widow.
• 20:44
  > Brent>So our first one during my trace having is the vaucli cl riche is 12% ABV, not vintage. 50% Pinot Noir, 30, uh, percent Meunier, 20, uh, percent Chardonnay Reserve. Uh, wines are 40 to 45%. And the dosage is 40 or 55. Yeah. Fairly high. So let's have a taste here and we'll see what we've got.
• 21:11
  > Brent>So on the nose, we've got a lot of tropical fruit. I get a lot of the pineapple on it.
• 21:18
  > Brent>There's a grassy note to it. On the nose, there's, um, There's a definite citrus to it, almost like a Myers lemon. And on the palette, while it is sweet, the dosage is very high.
• 21:38
  > Brent>Um, it's more of a. For me, it's more of a back palate sweetness as opposed to a front palate sweetness. I get white fruit, a little bit of pear.
• 21:49
  > Brent>I get some. There's actually, underneath all that sweetness, there's a tart green apple note that I get that sort of clouds its way through the sweetness.
• 21:57
  > Harm>Um, it's not hard enough for me.
• 22:00
  > Harm>I think there's too much sugar for me.
• 22:01
  > Brent>Again, this is one I would pair with dessert.
• 22:04
  > Harm>Yeah. Justin, what do you think?
• 22:06
  > Brent>And would deserve to be fantastic.
• 22:07
  > Bob>So it's funny he said Meyer's lemon, because I was thinking Myers rum, but.
• 22:11
  > Harm>It'S supposed to be Meyer would be the ass.
• 22:13
  > Harm>But that's okay.
• 22:14
  > Bob>Yeah, but I was thinking Myers.
• 22:16
  > Harm>We've been drinking champagne, so everything's got an extra S on it. Yeah, we're going silivant. Yeah. Ah, yeah.
• 22:21
  > Bob>Lots of fruit, but it's kind of overshadowed by the dosage a little bit.
• 22:26
  > Harm>So this wine, I think years ago I used to like more. I've had it recently for the first time just now, and I think it's gotten too cloying for me. But I will say this, one of the first, uh, Valve Clico dinners we did back in the day, uh, out east in Fort Lauderdale, we did a fantastic dinner where this wine was served at the beginning and at the end of the dinner, at the beginning with the pastor, uh, d' oeuvres that were kind of sweet, but we served it decanted. Decanted for three hours, zero bubbles. It became an amazing dessert wine. So this has some versatility. Yeah, but it's just a little bit too sweet for me.
• 23:11
  > Harm>We have a rating for it, Bob.
• 23:12
  > Brent>Well, we're going to be giving, uh, the Verbico, um, rich, well deserved, three sips.
• 23:19
  > Harm>Interesting.
• 23:20
  > Brent>Again, I think with the proper food pairing then, I mean.
• 23:24
  > Harm>Well, you know what? On its own, blame Justin. He brought caviar.
• 23:27
  > Brent>On its own, a little sweet for me personally. Um, but a lot of people prefer their champagne sweeter, especially Americans, which is totally fine. Damn it. Small accident, paper towels.
• 23:39
  > Brent>Yep. So that's going to take us to our next wine. We're going to have Harm tell us about that.
• 23:44
  > Harm>So while, uh, Bob cleans that up, we're talking about the vauclicot riche rose, 12% ABV, non vintage Pinot Noir 50%. 50. 50%, uh, 30% Pinot Meunier, 20% Chardonnay. The reserve wines are up to 45% red wine, 15%. So they're going to add, um, when they do the dosage, they do some Pinot Noir added to this. It's 55 grams per liter of dosage. The color is a gorgeous, a berry pink. This is not salmon. This is like bright berry, like raspberry pink. The nose is all about sweet strawberry and hints of wispy smoke.
• 24:18
  > Harm>Wispy, wispy white smoke.
• 24:20
  > Harm>Like, uh, a chalkiness. And strawberries and maybe some currants on the palate. It is sweet, ripe Italian strawberries. These are those, those, uh, those, those wild strawberries you get, um, just absolutely rich, ripe. There's not that hit of, of acidity that you get like grocery store strawberries. These are like over overly, overly ripe.
• 24:51
  > Harm>There's a hint of Raspberry coming out and some spice. I don't know what the spice is. Like maybe some clove, but, um. Gorgeous. And the finish is medium.
• 25:03
  > Harm>Justin, what do you think?
• 25:04
  > Bob>So on the nose, I definitely got some, like, cloves and rich pepper, but not overdone.
• 25:12
  > Harm>White pepper.
• 25:14
  > Bob>Yeah, like white pepper. On the palette.
• 25:17
  > Bob>Um, I got some light fruit. Then it kind of climaxed into like the middle of pixie sticks and then went back into light fruit. And the finish was sweet as well. It was enjoyable.
• 25:28
  > Harm>Bob, you got that champagne cleaned up?
• 25:31
  > Brent>Well, the one that I. The one that I just spilled was the one we were drinking, which broke.
• 25:35
  > Harm>M. We got more. There's the bottle right there.
• 25:37
  > Brent>Oh, I've already poured some more. Thank God.
• 25:39
  > Brent>So, um, absolutely beautiful. Um, again, a little bit sweet for.
• 25:44
  > Harm>Me, but I actually enjoy this more than the first one, though.
• 25:47
  > Brent>I enjoyed this one more than the first one because it has more body, so it stands up to the sweetness a little better. But on this one, it's. I mean, it's not just a beautiful, beautiful pink salmon color, but it's not salmon, dude.
• 26:01
  > Harm>It's berry. That is very pink, but it is.
• 26:05
  > Brent>It's 100%, like you said, wild strawberries, not store bought strawberries. Wild strawberries are tiny.
• 26:13
  > Brent>Tiny, like the size of a pea. And they smell 10 times better than the biggest strawberry you've ever smelt in your life. And that's what we get here. This is like strawberries in a glass.
• 26:24
  > Harm>There's some raspberry, but not much.
• 26:27
  > Brent>Absolutely delicious.
• 26:31
  > Harm>And the mousse is good, but I don't think it lasts as long as it should.
• 26:36
  > Brent>Could be a little bit more, but, I mean, we're splitting hairs at this point.
• 26:40
  > Harm>I, uh, gotta be. I. I have to criticize them because, you know, if they brought me, they.
• 26:44
  > Harm>They sent us too much sweet, sweet champagne.
• 26:47
  > Harm>Well, I want the dry stuff.
• 26:48
  > Brent>You always have to criticize. That's just who you are.
• 26:50
  > Harm>So I also have to criticize Justin for not bringing petty force. Come on.
• 26:53
  > Brent>Yeah, well, at least macaroons, man, he did.
• 26:57
  > Harm>He did splurge for caviar. I saw the receipts.
• 26:59
  > Brent>Yeah. So we're going to give the Vuff Clicot Riche Rose a well deserved four sips.
• 27:07
  > Harm>Oh, yes, classified.
• 27:11
  > Brent>So that's going to take us to our next wine from our friends at Vuvklyko, and we're gonna have Justin tell us about that.
• 27:19
  > Harm>All right.
• 27:21
  > Bob>We're going to talk about. We're talking about La Grande Dame Rose.
• 27:27
  > Harm>Yes, sir. Turn the Page man. Yeah.
• 27:29
  > Bob>So that's 12 and a half percent alcohol. By volume, it's 90 pinot noir, 10 chardonnay.
• 27:37
  > Bob>The dosage is 6 grams per liter.
• 27:40
  > Harm>That's more like it, baby.
• 27:42
  > Bob>And it's 13. Red wine.
• 27:46
  > Bob>The color is a, um, beautiful light red, dark pink. The snows was spicy and rich. It's like, um, Mom's, uh, cabinet for.
• 28:06
  > Harm>The spices with you said white pepper for the last one. I'm getting a lot of white pepper here. But what else?
• 28:12
  > Bob>I'm getting like nutmeg, clove.
• 28:16
  > Harm>Nutmeg's good. Yeah. I'm getting.
• 28:21
  > Bob>Strawberries, grapefruit, black tea. The palette was well balanced. More fruit pulp than fruit rind. Hints of raspberry, strawberry. And the finish was smooth.
• 28:36
  > Harm>Oh, my. Yeah. Long finish.
• 28:39
  > Bob>What'd you think, Bob?
• 28:40
  > Harm>Um, I would be devastated if you did not join me for at least one glass of fine champagne. Yeah.
• 28:51
  > Harm>The continental. Yeah.
• 28:54
  > Brent>How much better can life be? I mean, come on.
• 28:57
  > Brent>Um, you know what I need? I need that. That bottle of, um, One Grand Dome right there.
• 29:02
  > Harm>That's what I need right here.
• 29:03
  > Brent>That's what I need. Okay. Uh, we need to pour just, uh, scotch, more of that in the glass and just top that back up and make everybody happy.
• 29:14
  > Brent>The color on it.
• 29:16
  > Harm>I'll join you.
• 29:17
  > Brent>Is an absolutely beautiful, just like bright rose.
• 29:25
  > Harm>We're on the radio. Nobody cares about the color, talks m about the wine. Come on.
• 29:30
  > Brent>On the nose there, there is absolutely a spiciness, spicy note to it. There's a little bit of a pepper, a little bit of a. I don't want to say baking spice, but it's almost a baking spice.
• 29:43
  > Harm>It's not the same baking spice you get like in. In whiskey.
• 29:46
  > Brent>No, not at all. No.
• 29:48
  > Bob>Like baking soda for me.
• 29:53
  > Harm>We have another commercial.
• 29:55
  > Brent>Yeah, we have another commercial. We'll be back.
• 30:01
  > Brent>Hey. And we're back, and we were gushing over the VVe Clicquot La Grande Dame Rose 2015. So again, there's a baking spice to the nose.
• 30:13
  > Harm>Mhm.
• 30:14
  > Brent>Red fruit on the palate.
• 30:23
  > Brent>On the palate. There's a lovely minerality to it, which I crave in champagne.
• 30:30
  > Brent>Um, it's.
• 30:33
  > Brent>You can almost. You can literally. It's like licking the chalk. You can taste it. You can taste the terroir, uh, of the champagne. There's a little bit of a strawberry to it.
• 30:44
  > Harm>And he said black tea, but I say BlackBerry and black tea.
• 30:49
  > Brent>I get more BlackBerry than black tea. There is a tea note to it.
• 30:52
  > Harm>There's a tea note.
• 30:53
  > Brent>But It's.
• 30:53
  > Harm>I thought he was right.
• 30:54
  > Brent>No, it's very. It's Earl Grey. Yeah.
• 30:57
  > Harm>It's not Earl Gray. Earl Grey has bergamot.
• 31:00
  > Harm>M. There's citrus here, but it's not bergamot. Bergamot is very distinctive.
• 31:04
  > Brent>Yeah, bergamot's very different. Um, I definitely get a black tea to it. I definitely get the berry notes to it.
• 31:11
  > Brent>There's definitely a current note to it.
• 31:14
  > Harm>Yeah. Red currants. Definitely.
• 31:17
  > Brent>I mean, their tasting notes say black currants. I'm with you. I taste more red currant.
• 31:20
  > Harm>Um, it's not black, it's red.
• 31:23
  > Brent>Yeah. The citrus comes forward, but it's just so violets.
• 31:29
  > Harm>That's what I'm missing. Violets.
• 31:30
  > Brent>Steely. Just so solid. So well made. It's absolutely fantastic. What'd you think?
• 31:39
  > Harm>I. Dude, I'm just chiming in through the whole thing. I could not restrain myself. I freaking love this champagne. So Vuv Clicot Grande Dame is their Tetu Cuvee.
• 31:48
  > Harm>So, like, you have Moet Chandon, their tete de cuvee is Dom Perignon. So you have the regular Veuve Clicquot. Only in the best vintages will they declare, like, uh, a superior Cuvee Grande Dame. So Grande Dame Rose is even more rare. Yeah, we get Grande Dame in America.
• 32:07
  > Harm>Well, I sell lots of Grand Dame.
• 32:08
  > Brent>We were discussing neither one of us harder to get it in 10 years or more.
• 32:12
  > Harm>10 years. M more. Last time I had Grande Dame rose, I think, uh, we were talking about my wedding anniversary coming up this week. Um, probably ten years ago.
• 32:22
  > Brent>Thank you to the folks at LVMH for sending us samples.
• 32:25
  > Harm>Ah.
• 32:25
  > Brent>Because they not only sent us a but they sent us 2015. So something was a proper age on it.
• 32:30
  > Harm>Yeah. Thank you so much. Um, so that's probably had this maybe 10, 15 years ago.
• 32:35
  > Harm>This is fantastic stuff.
• 32:37
  > Brent>So we're going to be giving the La Grande Dame Rose 2015 A well deserved. Oh, my goodness.
• 32:43
  > Harm>Yes, yes, yes, yes, yes.
• 32:47
  > Brent>And that takes us to our final wine.
• 32:49
  > Harm>This totally just. These last two wines totally justify that. The caviar that Justin scores for. Again, thank you, Justin.
• 32:57
  > Harm>So I will always blame you for not bringing petit force with a sweet champagne.
• 33:01
  > Bob>Fair enough.
• 33:02
  > Brent>So Johannes Johan Joseph Krug left his home in Mainz on the rhine river in 1824 to travel to France. In 1834, he arrived in Paris and joined Champagne Jacques Son as a bookkeeper.
• 33:15
  > Brent>During his time, he learned the wine business and the art of blending champagne. In 1841, he got married. And the following Year he welcomed a son, Paul Krug. That same year he moved the family to rheims. And in 1843 Krug Etz was founded. When he died in 1866, his son Paul took over the family business and moved it to their current home in Rheims. Paul died in 1810 and was succeeded by his son Joseph Krug II. Joseph was taken prisoner World War I, leaving his wife to run the business for several years. And after the war's end, Joseph's health made it necessary to appoint his nephew to be the joint manager. In 1924, his son Paul Krug II began working the business, became manager from 59 to 77. Paul II's son Henry Krug joined the firm in 62 along with his brother Remy in 65.
• 34:06
  > Brent>Henry, ah, being named president in 77. In 1999 they were sold to LVMH and Henry retired in 2002, leaving his son Olivier to replace him who runs the brand to this day.
• 34:17
  > Harm>We met Olivier, you and me, Bob.
• 34:18
  > Brent>At the, uh, event down at the Satai.
• 34:20
  > Harm>We had it. No, not the Satai. We did it at Coconuts.
• 34:23
  > Brent>Oh yeah, Coconuts.
• 34:24
  > Harm>We did it in Fort Lauderdale. Yeah, yeah, that was great. Olivier took over. One of his brand ambassador was called away for a family emergency, a tragedy.
• 34:33
  > Brent>And uh, we had about 14 people. We drank 28 bottles of croup.
• 34:38
  > Harm>It was, it was a cold night, real cold night in Fort Lauderdale and people just, just flaked out. I was embarrassed at the low turnout, but we.
• 34:46
  > Brent>Oysters more than our weight.
• 34:48
  > Harm>And crude oysters and Champagne.
• 34:51
  > Brent>Krug Grand Cuvee 172nd Edition, 12.5 ABV. It's a blend of 146 wines from 11 different years, the youngest of which is in 2016. The oldest date backs to 1998. 44 Pinot Noir, 36 Chardonnay 20 Cent, 20% Meunier. So the color, a very light straw. But on the nose, white flowers, almonds, citrus, a little bit of marshmallow. And on the palate.
• 35:25
  > Harm>Yeah. Thank you, sir.
• 35:27
  > Brent>I'm pouring some more M.
• 35:30
  > Brent>Beautiful, beautiful fruit.
• 35:32
  > Harm>Bob, your glasses looking half empty.
• 35:34
  > Brent>Beautiful white fruit. The lemon is amped up to 11.
• 35:39
  > Harm>Mhm.
• 35:40
  > Brent>There's a nuttiness to this. The minerality is there, but it's not as chalky as some champagnes. There's a brioche, a sweetness, beautiful, buttery, just. Oh my God, I love this.
• 35:55
  > Harm>Yes, it's the nuttiness, it's the minerality that's so balanced here.
• 36:01
  > Harm>It's the Chalkiness doesn't overtake your palate. The, um, the almond becomes almost like marzipan with the sweetness and the creaminess.
• 36:12
  > Harm>The hazelnut is not becoming Nutella. It's not that. It's. It's. It's all there. It's just this gorgeous. I cannot get enough of this champagne. Justin, just talk while I just smell this stuff.
• 36:25
  > Bob>Well, uh, this is the river of life.
• 36:28
  > Bob>Is the root of all things. It will pair with anything. Whatever you eat or drink, it will accentuate that.
• 36:35
  > Brent>Oh, this is good with fish. It's good with foul. It's good with meat. It's good with dessert. It's good with everything.
• 36:41
  > Bob>It paired with the caviar really well.
• 36:43
  > Brent>To quote my favorite doctor, Oysters Seuss. I would drink this here, I would drink this there. I would drink this anywhere.
• 36:50
  > Harm>This is. You know, I've had champagne that cost three, four times as much. Actually.
• 36:55
  > Harm>Actually ten times as much. I've had thousand dollar champagnes. Whatever. This is still my, um. For me and my wife, this is our favorite champagne, Grand Cube. It's non vintage. It's not vintage champagne. It's a blend of a lot of reserve wines. How many champagnes each?
• 37:11
  > Brent>Yeah.
• 37:12
  > Bob>Well over a hundred.
• 37:13
  > Harm>Yeah. Yeah. Well over 100 different wines.
• 37:15
  > Harm>Yeah. This is amazing. This is the blender's art.
• 37:18
  > Bob>Could drink it on a yacht. Uh, you could drink it on a rock.
• 37:20
  > Harm>Yeah.
• 37:21
  > Brent>Drinking in a tree. You can drink it with me.
• 37:23
  > Brent>Even the bottle is elegant than the neck on the bottle is so thin, long. As opposed to everyone. Every other bottle you have. I mean, it's just so well planned and so well thought out.
• 37:35
  > Bob>I'll be calling Fine Wine and Spirits. Find out if I can order a case.
• 37:38
  > Harm>It's just, uh, fine spirits. How long. Are you okay?
• 37:41
  > Bob>Fine spirits.
• 37:41
  > Harm>Yeah. Thank you. Yeah.
• 37:43
  > Brent>Just so well done again and again.
• 37:46
  > Harm>A couple cases today, actually.
• 37:47
  > Brent>That night. Oh, God. Ten odd years ago when Orish showed up and did that event for us.
• 37:53
  > Harm>Olivier. Olivier.
• 37:54
  > Brent>It was Olivier. It was Olivier. What a great night. We drank oodles and oodles of Krug. I ate nine dozen oysters. Great day.
• 38:04
  > Harm>You want to give it a rating?
• 38:06
  > Brent>We're going to be giving the Krug Grand Cuve 172nd Edition a well deserved 5 SIPS because I can't do 11.
• 38:15
  > Harm>I'm still getting used to the show being short for more commercials. Yeah, I could have gone on forever about.
• 38:21
  > Brent>Oh yeah, I could do an entire show on this one. So. Well, it's. That's all the time we have. For today, I want to thank our co host for joining us. Thank you, Justin.
• 38:29
  > Bob>Thank you so much.
• 38:30
  > Brent>And thank you, Harm.
• 38:32
  > Harm>Bob, I don't always mean it, but I do today.
• 38:34
  > Harm>Thank you. Yeah, thank you for having me.
• 38:36
  > Brent>M. This is a good day. So well for sip says and smokes this made man. Bob, thank you for joining us. And remember, life is too short to drink bad wine. And fortunately today that has not been an issue.
• 38:49
  > Harm>Not a single one. My friend.
• 38:52
  > Harm>Justin, Cheers. Thank you for this caviar.
• 38:55
  > Bob>Cheers.
• 38:59
  > Brent>All I remember is eating oysters and drinking bottles and bottles of this and oh my God.
• 39:04
  > Bob>Uh, sounds good.
• 39:05
  > Harm>Oysters and fried chicken. People don't think about pairing the champagne with something great.
• 39:10
  > Brent>They were good.
• 39:10
  > Harm>Yeah.
• 39:12
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• 39:21
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• 39:34
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• 40:07
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• 40:24
  > Announcer>This has been a 110 hand production of SIP, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement Studios. Your host, the good old boys will see you all next time.