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Celebrating Texas Wine Month with Special Event at Newsom Vineyards, Comfort, Texas October 24th · GO TEXAN THE Truly Significant

0:21
Speaker 1: Hey, welcome back to Truly Significant Texans. I'm Rick Tocchini.
0:29
Speaker 1: This is our special show and actually a series we're doing.
0:51
Speaker 2: On Newsome Vineyards and we've got a big event coming
0:54
Speaker 2: up October 24th at Newsome Vineyards and back with us
0:58
Speaker 2: is Nolan Newsome and it's so good to see you again.
1:03
Speaker 2: How you doing?
1:04
Speaker 3: Doing wonderful. Good morning, senor.
1:07
Speaker 2: Good morning to you and we are now in the
1:11
Speaker 2: thick of Texas Wine Month country and I don't know
1:15
Speaker 2: why we have just one month. I think every month
1:18
Speaker 2: people should be drinking Texas wine. But tell us about
1:22
Speaker 2: how the celebration is going so far. How's the month going?
1:26
Speaker 3: Well, for the wine tasting room, it's kind of the
1:28
Speaker 3: start of the busy season. Labor Day weekend is the
1:33
Speaker 3: busy weekend after, you know, July and August, the slowest
1:36
Speaker 3: couple of months of the year. Labor Day equals all
1:40
Speaker 3: of July and August combined for the most part. And
1:42
Speaker 3: that's when it kind of finally starts to get busier.
1:45
Speaker 3: Through September, it starts to cool off. In October, it
1:48
Speaker 3: finally gets cool and people start getting out and about again.
1:50
Speaker 3: And of course, it's Texas Wine Month. So there's people
1:54
Speaker 3: traveling around doing the passports and things. So we see
1:58
Speaker 3: people through for the first time that have never been in,
2:00
Speaker 3: which is always fun.
2:03
Speaker 2: That is fun. When you look at the number of
2:06
Speaker 2: people that are repeat customers versus new ones, do you
2:10
Speaker 2: have a beat on.
2:11
Speaker 3: That, Nolan? Well, sure. You have to get them in
2:16
Speaker 3: the door for the first time to ever turn them
2:18
Speaker 3: into a repeat customer. But it, I mean, the number's
2:23
Speaker 3: kind of useless, but it works out. You have to
2:25
Speaker 3: go through 100 people to find two that are the
2:27
Speaker 3: right customer. So without new people and tourists, you're not
2:32
Speaker 3: gaining any new customers. How about that? That actually understand
2:36
Speaker 3: and appreciate dry wine and or Texas wine because people
2:40
Speaker 3: are looking for different things. They want sweet wine or
2:42
Speaker 3: they walk in and where's the beer? Like, well, it's
2:44
Speaker 3: a wine tasting group.
2:48
Speaker 2: Yeah, that's unusual. So this time of year, you are
2:53
Speaker 2: getting in busloads of people, I suspect, and we were
2:58
Speaker 2: talking before the show started about these 20-some-odd humans that
3:02
Speaker 2: came in the other day, and people, when you go,
3:07
Speaker 2: if you went to vineyards in California, or you went
3:13
Speaker 2: anywhere in France or Italy, let me tell you that
3:17
Speaker 2: Newsom's has the Lowest price, highest quality wine, and tastings
3:25
Speaker 2: are the least expensive at Newsom's. We've been on tasting
3:29
Speaker 2: where you pay 50, 60 bucks. And so when somebody
3:34
Speaker 2: comes to Newsom's, what can they expect to enjoy in
3:38
Speaker 2: a tasting? Is it a flight or what are you
3:41
Speaker 2: serving up?
3:43
Speaker 1: Sure.
3:43
Speaker 3: Well, the tasting sheet currently, I think I have 28
3:47
Speaker 3: different wines on it. And with the wine tasting, you
3:50
Speaker 3: get to try five different wines and keep the wine glass.
3:53
Speaker 3: I'm one of the few wine tasting rooms in the
3:55
Speaker 3: Hill Country that gives the nice wine glass with the tasting.
3:59
Speaker 3: And it's a 19 and a half ounce Schatzweizel titanium
4:04
Speaker 3: oxide crystal wine glass. And everybody always asks, well, why
4:06
Speaker 3: the nice wine glass? I'm like, well, you can drink
4:09
Speaker 3: bad wine out of a good glass, but you can't
4:11
Speaker 3: drink good wine out of a bad glass, which I
4:13
Speaker 3: think is important. It's a monogram glass, but. then we
4:19
Speaker 3: also do a reserve tasting that comes with a lot
4:21
Speaker 3: more of a lesson so the wines that i'm almost
4:24
Speaker 3: out of on the back page you know stuff i
4:28
Speaker 3: kind of try to save for wine club we'll go
4:30
Speaker 3: through a lot more than just five or six wines
4:33
Speaker 3: we'll actually do some side by sides and multiple vintages
4:37
Speaker 3: and get a lot more into the education of things
4:39
Speaker 3: which is always fun when people actually want to learn
4:41
Speaker 3: of course they taste more than 10 wines before it's
4:44
Speaker 3: over with but They can taste what weather does to
4:48
Speaker 3: us in Texas because every year is different.
4:53
Speaker 2: One of the times you and I were talking, you
4:55
Speaker 2: told me about the best year in Texas wine history,
5:00
Speaker 2: and your dad did also. Tell us about the weather
5:03
Speaker 2: this year and its effect on the crops and the outcome.
5:09
Speaker 3: Well, for the last three years, we've had a total
5:12
Speaker 3: of two and a half inches of rain, at least
5:14
Speaker 3: through harvest. We finally got some rain this year. So
5:17
Speaker 3: now we're up to like five and a half or
5:19
Speaker 3: six inches at the vineyard in three years. It doubled
5:21
Speaker 3: this year. But low yields this year because of almost
5:26
Speaker 3: no rainfall. We need some help from Mother Nature. Running
5:28
Speaker 3: the drip irrigation nonstop for years at a time is
5:32
Speaker 3: not the best way to go. Although we can still
5:35
Speaker 3: get some water to the vine. So we made about
5:38
Speaker 3: 30% of a crop this year. So definitely not the
5:40
Speaker 3: best year ever. But as I've mentioned before on the podcast,
5:44
Speaker 3: a vine under stress will give you better in the press.
5:47
Speaker 3: So what little bit of fruit that I did get
5:49
Speaker 3: this year and last year is fantastic quality. It's kind
5:53
Speaker 3: of hard to beat on the wine side of things.
5:56
Speaker 3: I won't have much of it, but it'll be good.
5:59
Speaker 2: That's great. And so let's kind of dig deeper into
6:05
Speaker 2: the group that came the other day. You said most
6:10
Speaker 2: of them were retirees.
6:12
Speaker 3: Yeah, they were a RV group. They all meet at
6:15
Speaker 3: different places. I don't know how they met each other,
6:17
Speaker 3: but they were from all over the United States and
6:20
Speaker 3: I think a couple from Canada. And they all just
6:23
Speaker 3: meet at the different places. So can't really call them
6:26
Speaker 3: snowbirds because it's a retiree group and not all of
6:29
Speaker 3: them from up north. But they came to stay. They
6:35
Speaker 3: were staying in Centerpoint seven miles down the road, but
6:37
Speaker 3: they were going to visit all the wine tasting rooms
6:39
Speaker 3: in the comfort area.
6:41
Speaker 2: How about that? Have you noticed that taste buds change
6:48
Speaker 2: the older you get, and then when you hit 60
6:51
Speaker 2: years old, something happens where you go, where's the sweet wine?
6:59
Speaker 3: Yes and no to some degree. It depends on where
7:01
Speaker 3: everybody starts. If you're used to traveling... around the world
7:08
Speaker 3: somebody that's more traveled where you get a glass of
7:10
Speaker 3: wine with the meal because wine's cheaper or beer's cheaper
7:13
Speaker 3: for that matter than a glass of water that's just
7:17
Speaker 3: what you do as they say when in Rome well
7:20
Speaker 3: so somebody that's well traveled that understands you get a
7:23
Speaker 3: glass of wine with dinner and it makes the food
7:25
Speaker 3: better will drink drier bigger wines of course when you
7:33
Speaker 3: You know, the older you get, the more your palate develops,
7:36
Speaker 3: so you just start to understand some of these things,
7:38
Speaker 3: or you start to understand that sweetness gives you a
7:42
Speaker 3: worse hangover, maybe. Well, the older you get, you're not
7:45
Speaker 3: worried about drinking enough to get a hangover. You want
7:47
Speaker 3: to drink what you enjoy. So that's when you kind
7:50
Speaker 3: of start getting back into the sweeter side of things,
7:53
Speaker 3: because you're not going to have enough of it to
7:54
Speaker 3: hurt yourself, because you've learned those lessons the hard way.
7:59
Speaker 2: That's right. The day after... Or the dry mouth effect
8:04
Speaker 2: or other things. When did you and your dad start
8:10
Speaker 2: producing or testing one's ability to do a Riesling?
8:18
Speaker 3: We've never done one, actually. But do you mean to
8:21
Speaker 3: drink one?
8:22
Speaker 2: That was an inside test because I knew you were
8:27
Speaker 2: going to say no.
8:29
Speaker 3: So.
8:29
Speaker 2: Let's start with this. Because you are so knowledgeable, let's
8:33
Speaker 2: start with telling our listening audience about how a Riesling
8:36
Speaker 2: is made.
8:39
Speaker 3: Well, a Riesling is just the name of the grape.
8:41
Speaker 3: You can ferment it dry or sweet. That's a choice,
8:44
Speaker 3: not a requirement. Well, if you go to Germany, all
8:48
Speaker 3: Riesling in Germany, for the most part, is dry or
8:52
Speaker 3: very dry. And as the Germans say, we send all
8:56
Speaker 3: the sweet shit to America. And dry Riesling is one
9:02
Speaker 3: of the most fantastic wines to me. It's got a
9:04
Speaker 3: lot of fruit notes. It goes really well with spicy food.
9:07
Speaker 3: So I've got two or three bottles of dry Riesling
9:09
Speaker 3: in my wine fridge at any given time. It's one
9:11
Speaker 3: of my favorite wines.
9:13
Speaker 2: How does it go with brisket?
9:17
Speaker 3: I guess it depends on the brisket and the sauce.
9:19
Speaker 3: If you had a good tangy sauce, it would go
9:21
Speaker 3: well with it.
9:22
Speaker 2: Yeah, that's what I'm thinking.
9:23
Speaker 3: Because, you know, tannins... The tannins in a wine offset
9:28
Speaker 3: the fats in food, so you'd want a good red
9:31
Speaker 3: to go with some brisket or chopped brisket, but it
9:34
Speaker 3: depends on how tangy the sauce was. That's why that's a...
9:38
Speaker 3: Because Riesling has no tannins in it to speak of.
9:41
Speaker 2: You're getting tannins from the skin, correct?
9:45
Speaker 3: Yes. Skin contact and fermentations where the tannins come from
9:49
Speaker 3: are most Where a white wine is pressed off of
9:52
Speaker 3: the skins and there's almost no tannins in it. All
9:54
Speaker 3: you get is the acidity from the juice. And the
9:59
Speaker 3: fruit notes.
10:00
Speaker 2: Right-o, exactly. Having done a little bit of work with
10:05
Speaker 2: the Texas Department of Agriculture, I'm watching the consumption of
10:11
Speaker 2: white meat, chicken, and the other white meat, pork, and
10:15
Speaker 2: as that has shifted, Nolan, away from beef.
10:20
Speaker 2: What have you seen in terms of wine sales that
10:23
Speaker 2: are associated with the proper pairing with chicken and pork
10:28
Speaker 2: versus beef?
10:31
Speaker 3: Interesting question. I think the shift is just because beef
10:34
Speaker 3: prices have gone up. I don't think people have shifted
10:37
Speaker 3: their wine drinking habits. And then in that regard, I
10:41
Speaker 3: would just say it's seasonal. People drink the lighter reds
10:43
Speaker 3: in the hot time of year. And the heavier reds
10:46
Speaker 3: in the winter, unless they're having a steak dinner in
10:48
Speaker 3: the summer, then they still want their dry reds to
10:50
Speaker 3: go with it. Very good.
10:54
Speaker 2: Have you read anything recently about the health benefits of
10:58
Speaker 2: drinking wine?
11:01
Speaker 3: Well, those studies have been out for a long, long time.
11:04
Speaker 3: Have I read any recently? Not personally, but I get
11:07
Speaker 3: to hear the talks once or twice a year that Dr.
11:10
Speaker 3: Bob at Bending Branch does. And he was a retired...
11:15
Speaker 3: medical doctor that opened the winery in Texas, Bending Branch Winery,
11:19
Speaker 3: and he's been doing the study on all of the
11:22
Speaker 3: anthocyanins and health benefits that come out of wine. So
11:24
Speaker 3: he's the person you need to interview and talk health
11:29
Speaker 3: benefits and wine because he can go on for hours
11:31
Speaker 3: on that one. That's his specialty.
11:34
Speaker 2: We've contacted him, courtesy of you, and I hope he's
11:37
Speaker 2: going to be there or minimally do a remote podcast
11:43
Speaker 2: when we're there on the 24th. We've read over the
11:47
Speaker 2: course of the years about the health benefits, and when
11:52
Speaker 2: you listen to it, it's like it gives us a
11:55
Speaker 2: liberation to go drink more wine.
11:58
Speaker 3: Well, moderation is the key in anything. Is it? Ultimately.
12:04
Speaker 3: I mean, too much wine can still be bad, but
12:07
Speaker 3: it's better for you than many other things. But it's
12:10
Speaker 3: not saying beer is bad or liquor is bad. It's
12:12
Speaker 3: how much of it.
12:14
Speaker 2: That's right. As we celebrate Texas Wine Month, what are
12:19
Speaker 2: a few things that you want to share with the
12:21
Speaker 2: audience about the surprises, the surprise benefits of drinking wine,
12:26
Speaker 2: and maybe some things that they've never known that you
12:29
Speaker 2: want to share some secrets about today?
12:33
Speaker 3: Well, coming from the food world, as a chef... Wine,
12:41
Speaker 3: when you're having wine with the meal, cleanses your palate.
12:44
Speaker 3: So it makes every bite of food taste like the
12:46
Speaker 3: first bite. And then every bite of food makes every
12:49
Speaker 3: sip of wine taste like the first sip. So if
12:53
Speaker 3: you really and truly want to learn wine and what
12:55
Speaker 3: you do and don't like, I would say start trying
12:58
Speaker 3: wine dinners and finding things that pair well together. Of course,
13:02
Speaker 3: that pairing and what's enjoyable can go with beer or
13:06
Speaker 3: cocktails or anything else. There is a new cidery opening
13:10
Speaker 3: here in Comfort. Of course, they're not going to be
13:13
Speaker 3: open for a year or two because they're moving an
13:14
Speaker 3: operation from south of San Antonio somewhere, but they've started
13:19
Speaker 3: doing cider pairing dinners with the guest chef out here,
13:24
Speaker 3: and they've done a fantastic job. I have bottles of
13:28
Speaker 3: traditional crabapple cider in my fridge now that pairs wonderfully
13:32
Speaker 3: with different foods in there. He has anywhere from sweet
13:35
Speaker 3: to very dry cider. So it just depends on what
13:39
Speaker 3: you enjoy.
13:41
Speaker 2: How about that? Yeah, I like the news because I
13:46
Speaker 2: think it's good for consumers to continue to taste and experiment.
13:51
Speaker 2: But I think, just my take on it, is that
13:58
Speaker 2: native Texans still have to develop a palate for wine.
14:03
Speaker 3: Sure, most people are still not wine drinkers, but that's changing.
14:07
Speaker 2: Yeah, it is changing. And the spirits industry is not
14:11
Speaker 2: doing so great, I think, because more people are drinking
14:15
Speaker 2: wine and maybe less of the old hard stuff like
14:19
Speaker 2: they used to.
14:20
Speaker 3: That's not true. It's alcohol sales are down across the board.
14:25
Speaker 3: That's worldwide. It's not just liquor. I want to say
14:30
Speaker 3: it's 15% since 2022 or 2023, which is not insignificant.
14:37
Speaker 3: But I think the ultimate answer there is inflation. Alcohol
14:42
Speaker 3: is ultimately a luxury item. Would you rather eat or
14:45
Speaker 3: would you rather have something to drink? That's right.
14:49
Speaker 2: And then our doctors remind us constantly, first thing they say,
14:52
Speaker 2: do you drink? Do you smoke? So it's like you're
14:56
Speaker 2: going to get guilty within the first five seconds of
15:00
Speaker 2: a physical every year.
15:03
Speaker 3: I just smile and say, you remember I'm a winemaker, right?
15:08
Speaker 2: That's right. Okay, we're going to cut to a commercial
15:12
Speaker 2: here and Nolan and I are going to do it
15:14
Speaker 2: because on October the 24th, he has a major event
15:19
Speaker 2: at Newsome Vineyards. Give the address of your fabulous place
15:26
Speaker 2: and the time that people can head out there and
15:29
Speaker 2: start doing the tastings.
15:32
Speaker 3: Yeah, well the event is the truly significant texan podcast
15:37
Speaker 3: going to be doing a live stream out of the
15:38
Speaker 3: backyard in the middle of comfort texas the address is
15:43
Speaker 3: 717 front street we do open up at 10 a.m
15:46
Speaker 3: that day i think the podcast is starting at noon
15:50
Speaker 3: and then the truly significant texas band will start on
15:53
Speaker 3: the stage at 4 p.m and play till seven i believe.
15:58
Speaker 2: Playing until seven and now the sun will set and
16:01
Speaker 2: then the light kit's gonna come on and and so
16:04
Speaker 2: um We need everybody to come out there, and it's
16:07
Speaker 2: an easy drive from Austin, an easy drive from San Antonio,
16:13
Speaker 2: and what a great weekend. And we're praying for good
16:16
Speaker 2: weather and to get everybody out there to enjoy it
16:22
Speaker 2: and to meet you and to learn more about wine.
16:27
Speaker 2: I think that that's the– you are one of the–
16:32
Speaker 2: treasures hidden treasures in the state of texas and viticulture
16:35
Speaker 2: and people need to take the time to go out
16:39
Speaker 2: and meet you and learn about what they're drinking and enjoy.
16:44
Speaker 3: It more yeah absolutely that's the it matters and who
16:49
Speaker 3: you go with too if you're having you know if
16:52
Speaker 3: you have a good group of people that actually wants
16:54
Speaker 3: to learn Otherwise, we get a group of 20 people in,
16:57
Speaker 3: and I talk to the two people that actually pay
16:59
Speaker 3: attention and care. It's kind of funny how that works.
17:02
Speaker 3: Everybody else is doing their own conversations, and I'm talking
17:05
Speaker 3: to two people, and then they go, wait, wait, I
17:06
Speaker 3: didn't hear. Well, you should have been paying attention.
17:10
Speaker 2: That's right, exactly. On the 24th, when people come out,
17:16
Speaker 2: there's not going to be any grapes left on the
17:19
Speaker 2: vine to pick.
17:21
Speaker 3: Oh, no. It's just the tasting room and comfort.
17:24
Speaker 2: Tasting room, okay. Will there be any processing taking place
17:28
Speaker 2: that day, anything that they can watch and see how
17:30
Speaker 2: things are made?
17:32
Speaker 3: No. In Comfort, it really is just a tasting room.
17:35
Speaker 3: I make most of my wine at other wineries. I
17:37
Speaker 3: pay for custom winemaking. There are two other big production
17:43
Speaker 3: wineries in Comfort. You can go out and do the
17:45
Speaker 3: winery tour and see how it all works. But on
17:48
Speaker 3: a Saturday, most wineries aren't in production unless it's harvested.
17:52
Speaker 3: or bottling time, so they could be finishing up with harvest.
17:55
Speaker 3: You could go see some punchdowns or some presses, and
17:58
Speaker 3: that's not five miles down the road at Singing Water
18:00
Speaker 3: or Bending Branch Winery. But the Comfort Tasting Room really
18:05
Speaker 3: is just a tasting room. It's a building that will
18:07
Speaker 3: hold 16 people comfortably at the tasting bar. Otherwise, there's
18:11
Speaker 3: seating for 100 people out the back door and a
18:13
Speaker 3: stage and music and chairs and just a place to
18:18
Speaker 3: hang out. It's called the Comfort Backyard. Because if you
18:21
Speaker 3: can't find comfort while you're there, we can't help you.
18:24
Speaker 2: I love that. Wow. You've got a built-in marketing name
18:33
Speaker 2: given that you're in Comfort, Texas. Over the course of
18:38
Speaker 2: the last 10 years or so, how has Comfort become
18:42
Speaker 2: even better than it was before?
18:46
Speaker 3: Oh, it's changed and it's changing, yeah. COVID put the
18:49
Speaker 3: squeeze on a lot of things. Only about half of
18:51
Speaker 3: the businesses made it through COVID, so it's always changing,
18:55
Speaker 3: but it's a, you know, it's, as the sign says,
18:59
Speaker 3: it's an antique town. There's quite a few antique shops.
19:02
Speaker 3: That's one of the big things around Comfort, and there's
19:04
Speaker 3: some boutiques, but town is really only about two blocks wide.
19:08
Speaker 3: It's an unincorporated township, so there is no city, so
19:13
Speaker 3: you can get a Do a tasting, get to keep
19:15
Speaker 3: your free glass, fill up the glass of wine, and
19:17
Speaker 3: go walk around in Power Shop and quite literally get
19:20
Speaker 3: a refill in half the places in town.
19:23
Speaker 2: That's what I'm talking about. That means that you're the mayor, right?
19:28
Speaker 3: Well, if you ask around, you'll get six names, but
19:30
Speaker 3: my name's on the list.
19:34
Speaker 2: What does it mean to be unincorporated these days?
19:39
Speaker 3: There is no city. There's no city government, so everything
19:42
Speaker 3: here falls under the kindle county which is bernie's the
19:46
Speaker 3: county seat yeah so the county judge that's over this
19:51
Speaker 3: precinct and the county commissioner the you know the two
19:55
Speaker 3: people out here to go to if you need something
19:59
Speaker 3: otherwise it's just the sheriff's department we.
20:01
Speaker 2: Do will they be there on the 24th to party with.
20:04
Speaker 3: Us i could certainly invite them That would.
20:08
Speaker 2: Be great to actually interview them because there's something priceless
20:14
Speaker 2: and liberating about the story of an unincorporated area because
20:19
Speaker 2: people despise their HOA, their city council.
20:25
Speaker 3: And bureaucracy.
20:26
Speaker 2: There's got to be a little bit of, there's a
20:28
Speaker 2: spirit of the old west there.
20:31
Speaker 3: Well, comfort. Comfort, ultimately, this part of Texas was founded
20:35
Speaker 3: by German freethinkers. So there's even at the freethinkers store here,
20:39
Speaker 3: there's a freethinkers monument. But freethinkers were German area peoples
20:46
Speaker 3: that fled the Napoleonic Wars and the Holy Roman Empire.
20:51
Speaker 3: So they are anti-government, anti-establishment, you know, freedom of religion
20:57
Speaker 3: because they were oppressed by all of them. So that's
21:00
Speaker 3: why this little town's one of the few that's still
21:02
Speaker 3: unincorporated like no we don't want more government which is
21:06
Speaker 3: not necessarily a bad thing.
21:10
Speaker 2: It is so reagan.
21:13
Speaker 3: I'm from the government i'm here to help.
21:17
Speaker 4: It is so beautiful is every is anybody really marketing
21:23
Speaker 4: and promoting that like they should be because it's it's
21:26
Speaker 4: got a it's got a certain tang.
21:29
Speaker 3: To it you know a Yeah, we're trying all kinds
21:33
Speaker 3: of stuff out here. There's a new organization that's formed
21:38
Speaker 3: in conjunction with the Chamber of Commerce because the Chamber
21:41
Speaker 3: of Commerce is the closest thing to a city council
21:44
Speaker 3: around here. But there are several big groups out here.
21:49
Speaker 3: Comfort America being a retirement community, the people that are
21:53
Speaker 3: out here are retired, bored, and horribly overqualified. So we
21:56
Speaker 3: end up with a lot of high-powered people that are
21:59
Speaker 3: bored with time on their hands that are trying to
22:01
Speaker 3: get a lot of things done. It's interesting to see.
22:06
Speaker 2: Someone called those people in the last couple of months
22:12
Speaker 2: PIPs and I went, what does that stand for? And
22:16
Speaker 2: they said, previously important people.
22:20
Speaker 3: Well, yeah.
22:22
Speaker 2: But they still have a purpose in life and they
22:25
Speaker 2: still want to live a vibrant life and and they're
22:30
Speaker 2: choosing comfort to do that, it's a good story. It's
22:33
Speaker 2: a great story that you got going on there.
22:35
Speaker 3: Oh, yeah, it's a lot of fun. Any given day
22:37
Speaker 3: you might have three or four colonel doctors sitting on
22:40
Speaker 3: the porch with the retired rear admiral and brigadier general,
22:44
Speaker 3: and they're having a discussion with the NASA employees on
22:46
Speaker 3: whose rockets are better, which is kind of funny to
22:48
Speaker 3: watch and listen to.
22:51
Speaker 2: You got it. And speaking of that, when Nolan and
22:55
Speaker 2: I were putting all this together, He gives me a
23:01
Speaker 2: list of people, and I've called every one of them.
23:06
Speaker 2: And what a cast of characters, from NASA to Grammy
23:11
Speaker 2: Award winners to politicians, military veterans. I mean, it's just,
23:18
Speaker 2: you have a chorus of characters that are in your circle.
23:25
Speaker 3: Well, it's called The First Liars Club for a reason.
23:30
Speaker 3: better bring in big fish story because the second liar
23:32
Speaker 3: never has a chance.
23:36
Speaker 2: That is great that's a great way to wrap up
23:39
Speaker 2: today's program you're going to enjoy the personality of nolan
23:43
Speaker 2: newsome come out and do the wine tasting let's tell
23:47
Speaker 2: them what it's going to cost them the minimal amount
23:51
Speaker 2: so everybody will bring money and be ready to drink
23:54
Speaker 2: and taste and have a great.
23:55
Speaker 3: Time well the uh It's free to come to the
23:58
Speaker 3: tasting room if you're interested in a wine tasting. It's
24:01
Speaker 3: $ 20 and you get to keep the wine glass. So
24:04
Speaker 3: one of the cheapest in the state and cheapest in
24:07
Speaker 3: the United States as far as I know. Of course,
24:10
Speaker 3: if you're in the industry, you get an industry discount,
24:12
Speaker 3: but we will be there. Otherwise, live music every Saturday
24:16
Speaker 3: through Christmas in Comfort, which is the Saturday after Thanksgiving.
24:21
Speaker 3: That's kind of the end of our being able to
24:23
Speaker 3: be outside season.
24:26
Speaker 4: That's right.
24:27
Speaker 2: Well, we can't wait. People, come on out October the 24th.
24:31
Speaker 2: Come early. It's going to start. It opens at 10.
24:35
Speaker 2: We'll start podcasting probably before noon, and the music starts
24:40
Speaker 2: at least 4, if not earlier. It runs to 7.
24:44
Speaker 2: Weather is going to be great, I'm betting. It's going
24:47
Speaker 2: to be nice and cool, and come out there and
24:52
Speaker 2: tap the brain and sense of humor of one nolan
24:55
Speaker 2: newsome and get to meet all these characters that we're
24:58
Speaker 2: talking about just take your time and have a fun
25:02
Speaker 2: easy day yeah taste something of texas that's really.
25:06
Speaker 3: Important and i think the parentals will be there so
25:09
Speaker 3: they'll be on the porch to pester with everybody else.
25:13
Speaker 2: That's great thank you mr newsome we look forward to
25:16
Speaker 2: seeing you and uh Give out the address one more
25:20
Speaker 2: time and your website. That would be helpful.
25:24
Speaker 3: 717 Front Street in Comfort, Texas. We are 20 miles
25:28
Speaker 3: south of Fredericksburg or between Bernie and Kerrville on I-10.
25:32
Speaker 3: And the website is www.newsomevineyards.com.
25:38
Speaker 2: Thank you, sir. And as Sid Miller always reminds me,
25:43
Speaker 2: Texas agriculture truly matters. So come out and enjoy it
25:48
Speaker 2: and take advantage of this great weekend. Thanks, sir. We
25:53
Speaker 2: appreciate you.
25:54
Speaker 3: You're very welcome. Have a wonderful day.
25:57
Speaker 2: You too.
26:19
Speaker 1: Big hearted Texans found across our state. Pride is how
26:26
Speaker 1: we're looking.
26:27
Speaker 3: Risk it is on our plate.
26:30
Speaker 1: Boots, it's what we're wearing. Horses, yeah, we may ride.
26:35
Speaker 1: Farming is so rewarding.