Latest / Brian Thomas / Keegan Corcoran

Transcript

Keegan Corcoran · Brian Thomas

• 0:01
  Speaker 1: 8-0-6 here at 55KRC Detox Station.
• 0:04
  Speaker 2: Brian Thomas asking an outlaw question, and knowing the answer
• 0:06
  Speaker 2: to it, is this a day ending in Y?
• 0:09
  Speaker 1: Of course it is.
• 0:09
  Speaker 2: Happy Wednesday, everybody. Andy, that means it's, well, today you
• 0:12
  Speaker 2: can justify drinking. Days ending in Y are enough. And
• 0:16
  Speaker 2: in studio to provide us with some wine suggestions for
• 0:18
  Speaker 2: this time of year, I guess we're doing, I don't know,
• 0:20
  Speaker 2: Labor Day wine selections. I like to call him our
• 0:23
  Speaker 2: resident sommelier, Keegan Corcoran from Ignition Wines. He's a wholesale distributor,
• 0:27
  Speaker 2: so if you're someone out there that wants to buy
• 0:29
  Speaker 2: in bulk, excuse me, Ignitionwines.com, right?
• 0:32
  Speaker 1: Yes, sir. Got that right. Keegan, it's always a pleasure
• 0:35
  Speaker 1: to see you, man. Thanks for having me, Brian.
• 0:36
  Speaker 2: And a reminder to my listeners who are like, who
• 0:37
  Speaker 2: in the hell is Keegan Corcoran? For about, what, almost
• 0:39
  Speaker 2: 20 years you were the sommelier for all of the
• 0:42
  Speaker 2: Ruby restaurants?
• 0:43
  Speaker 1: Yeah, about 20 years. You left on good terms. Makes
• 0:45
  Speaker 1: me sound old.
• 0:46
  Speaker 2: And you're so, you left on such good terms that
• 0:48
  Speaker 2: Ruby does buy wine from you.
• 0:50
  Speaker 1: Yeah, for sure. Good, I'm glad.
• 0:51
  Speaker 2: That's a lot of stuff. That's wonderful. So there's, I
• 0:54
  Speaker 2: think that credibility established completely. He's the second tier sommelier,
• 0:57
  Speaker 2: the highest in the world. How many are there in
• 1:00
  Speaker 2: the highest, like 400 total?
• 1:02
  Speaker 3: Yeah, there's like 280-something now. Yeah, I think a couple
• 1:07
  Speaker 3: just passed recently, but that's the next level you've got
• 1:09
  Speaker 3: to reach.
• 1:09
  Speaker 1: That's the next one.
• 1:10
  Speaker 4: All right.
• 1:10
  Speaker 2: Well, try and try. People do that test over and
• 1:12
  Speaker 2: over again.
• 1:13
  Speaker 1: I'm going to do it, man. I know you are.
• 1:15
  Speaker 2: Listen, I have ultimate faith and confidence in you, my friend.
• 1:18
  Speaker 1: Hell yeah.
• 1:18
  Speaker 2: But someday you'll be there, and for those interested in
• 1:21
  Speaker 2: finding out how difficult it is, just go ahead and
• 1:22
  Speaker 2: try to find some of the sample questions you might
• 1:24
  Speaker 2: be faced on that, and you too will have your
• 1:26
  Speaker 2: eyes glazed over in disbelief that anyone could know that much.
• 1:29
  Speaker 2: You brought some folks here. It's a whole room full
• 1:31
  Speaker 2: of folks here from the Caesaree Winery in Italy. I
• 1:37
  Speaker 2: have Mike Lindell. Actually, Mike Lindell is with Specialty Wine
• 1:41
  Speaker 2: and Spirits. Yvonne is from Venice, Italy. She actually lives there,
• 1:45
  Speaker 2: and I told her I had like 9 million questions
• 1:46
  Speaker 2: to know what it's like about living in Venice. But
• 1:48
  Speaker 2: she's the export manager for Caesaree Vineyards. And the— Mardereau, have
• 1:54
  Speaker 2: I got that?
• 1:54
  Speaker 4: Yes.
• 1:55
  Speaker 2: Mardereau, you are the president?
• 1:57
  Speaker 1: Yes.
• 1:58
  Speaker 2: And you brought your daughter with. What's your daughter? It's Lucrezia.
• 2:03
  Speaker 2: Have I got that right? Do you have a title
• 2:04
  Speaker 2: yet at the winery? Are you like the.
• 2:09
  Speaker 1: Okay. I don't speak Italian. Yeah, I think there's a
• 2:11
  Speaker 1: language barrier. It is a beautiful language.
• 2:16
  Speaker 2: You're still in school, right? Okay, we'll give you time.
• 2:19
  Speaker 2: We've got a job waiting for you. Dad's going to
• 2:21
  Speaker 2: see that you're set. So you brought with you... Let
• 2:25
  Speaker 2: me see that one. Like, if we were really allowed
• 2:28
  Speaker 2: to drink in the 55 KRC Morning Studio, we would
• 2:31
  Speaker 2: be enjoying an amazing, I mean absolutely amazing, Prosecco. It's
• 2:35
  Speaker 2: called Terra Vizina. Have I got that right?
• 2:39
  Speaker 1: Yeah. I'm doing okay there. Yeah, there you go.
• 2:41
  Speaker 2: T-E-R-R-A, Vizina, V-I-Z-I-N-A. And, of course, Keegan, you do distribute
• 2:47
  Speaker 2: this one.
• 2:47
  Speaker 1: I do, yeah. In Ohio. In Ohio, I do. You
• 2:50
  Speaker 1: would bring a bottle of wine that you don't distribute. No,
• 2:52
  Speaker 1: this is what we got. Sometimes. You know, I play
• 2:54
  Speaker 1: nice in the sandbox. I can support other wines.
• 2:56
  Speaker 2: All right, okay, when I taste Prosecco, I mean, my
• 2:58
  Speaker 2: first default, and I think a lot of people probably
• 3:00
  Speaker 2: feel this way, well, this is like champagne. It's light,
• 3:03
  Speaker 2: it's bubbly, but it's not champagne.
• 3:04
  Speaker 1: It's Prosecco. It's very similar.
• 3:05
  Speaker 3: The production method is a little different, but Prosecco is
• 3:10
  Speaker 3: usually very light, refreshing, crisp, easy to drink, and complements
• 3:16
  Speaker 3: a variety of cuisine, and then also a variety of
• 3:19
  Speaker 3: social situations, too. So you mentioned Labor Day earlier. I
• 3:22
  Speaker 3: think this is one of those, and also the benefit
• 3:25
  Speaker 3: about Prosecco is is usually it doesn't break the bank.
• 3:27
  Speaker 3: You know, it's a good cost to quality ratio, you know,
• 3:32
  Speaker 3: skewed in the consumer's favor, which, you know, I always support. But,
• 3:34
  Speaker 3: you know, it's just one of those things that you
• 3:37
  Speaker 3: just pull it out on a Wednesday, hypothetically.
• 3:39
  Speaker 1: Yeah. And enjoy it at 8 o'clock in the morning. Right, exactly.
• 3:44
  Speaker 2: Well, you know, there's, what kind of, what's the alcohol volume?
• 3:47
  Speaker 2: ABV or something like this?
• 3:48
  Speaker 3: 11?
• 3:48
  Speaker 1: Yeah.
• 3:48
  Speaker 2: 11.
• 3:49
  Speaker 1: See, that's very reasonable. Yeah.
• 3:54
  Speaker 2: So you're not going to get all liquored up on
• 3:55
  Speaker 2: it unless you start pounding on multiple bottles of it.
• 3:57
  Speaker 1: Which last night we had a few bottles. Did you really?
• 4:00
  Speaker 1: We had a couple. Shocking. Yes, we did.
• 4:03
  Speaker 2: Well, now, very crisp, very refreshing, really wonderful finish. If
• 4:08
  Speaker 2: I actually was able to taste it, those are the
• 4:10
  Speaker 2: things I would probably say about it.
• 4:12
  Speaker 1: Hypothetically. On a really hot day, I can see this
• 4:15
  Speaker 1: being the perfect drink. Oh, yeah.
• 4:16
  Speaker 2: Especially when it's ice cold, like the bottle that I'm
• 4:18
  Speaker 2: holding right now, although not drinking.
• 4:21
  Speaker 1: What do you eat with it? Really anything.
• 4:24
  Speaker 3: That's the lovely thing, too, about sparkling wines in general.
• 4:28
  Speaker 3: They're very, very food flexible. So, you know, hypothetically, you
• 4:31
  Speaker 3: could have it even inclusive of something like steak or
• 4:34
  Speaker 3: something like that. But, you know, maybe at that point
• 4:36
  Speaker 3: you want a nice glass of red wine. But salads, seafood,
• 4:39
  Speaker 3: you know, even pastries at the end of a meal, too. So, like,
• 4:43
  Speaker 3: you can– I've done, you know, wine pairings, particularly, like,
• 4:47
  Speaker 3: with entirely sparkling wines. And it's really neat to kind
• 4:50
  Speaker 3: of go along because– You know, it's very, very flexible.
• 4:53
  Speaker 2: Well, to me, there's nothing like a tasting because you
• 4:57
  Speaker 2: get the opportunity to compare them next to each other.
• 5:00
  Speaker 2: Because when I have wine, I'm always going back to like,
• 5:03
  Speaker 2: first off, remember which ones I've actually had. I struggle
• 5:06
  Speaker 2: with that. But also which ones I liked better than
• 5:09
  Speaker 2: the other ones. Like, oh, this is really good. I
• 5:11
  Speaker 2: remember we had this other bottle of Prosecco about three
• 5:13
  Speaker 2: months ago, and I thought that was really good. But
• 5:15
  Speaker 2: if I only had it here to taste it next
• 5:16
  Speaker 2: to each other, I could figure out which one's better,
• 5:18
  Speaker 2: at least based on what I'm having that day.
• 5:20
  Speaker 3: I find that taking pictures with your phone is like
• 5:22
  Speaker 3: the only way for me to remember, because especially once
• 5:25
  Speaker 3: you've had a few glasses in and everything starts to
• 5:27
  Speaker 3: get a little fuzzy.
• 5:27
  Speaker 2: Yeah, it does happen that way. I'm not a picture-taking guy.
• 5:31
  Speaker 1: Okay, fine.
• 5:32
  Speaker 2: Listen, never. The last thing on my mind is taking
• 5:35
  Speaker 2: a picture of literally anything. I could be the greatest
• 5:37
  Speaker 2: family reunion event, and I'd be the last person there
• 5:40
  Speaker 2: who would ever think about pulling out his phone to
• 5:42
  Speaker 2: take a picture. But what is the price point? You
• 5:45
  Speaker 2: said this is often more affordable, Prosecco is versus Champagne. So,
• 5:50
  Speaker 2: but champagne is all over the board. Well, there's champagne,
• 5:55
  Speaker 2: which is French, definitionally speaking.
• 5:58
  Speaker 1: Correct.
• 5:58
  Speaker 2: Then there's California sparkling wines, right, which also can be
• 6:03
  Speaker 2: extraordinarily expensive. People like to lump them into the same
• 6:05
  Speaker 2: category as champagne, but they are made the same way, right?
• 6:07
  Speaker 2: French champagne, California champagne.
• 6:09
  Speaker 3: Yeah, officially it's called the method Champenoise or the champagne method.
• 6:14
  Speaker 3: So usually it's multiple fermentations, the last one taking place
• 6:17
  Speaker 3: in the bottle. It's just a different process. Well, how
• 6:21
  Speaker 3: is this made, then, by comparison?
• 6:23
  Speaker 1: Usually, so charmat, which is usually injection of CO2. Oh. Yeah.
• 6:30
  Speaker 3: Okay.
• 6:30
  Speaker 2: You can talk. Let's hear from the expert here.
• 6:33
  Speaker 1: No, no.
• 6:34
  Speaker 4: He's saying everything already. He knows everything.
• 6:38
  Speaker 1: I don't know everything. I don't know everything.
• 6:40
  Speaker 2: It's scary, isn't it?
• 6:40
  Speaker 4: No, I don't. I know.
• 6:41
  Speaker 1: It's your winery, and he probably knows more about it. Anyway,
• 6:44
  Speaker 1: can I ask you, Yvonne, about the winery? How big
• 6:47
  Speaker 1: is it? How many acres or.
• 6:49
  Speaker 4: Well, we have currently 150 hectares of wineyards, mainly grown Glera,
• 6:57
  Speaker 4: which is the grape of Prosecco, and Pinot Grigio. These
• 7:01
  Speaker 4: are the two main products we offer. And then we
• 7:05
  Speaker 4: have red wines like Cabernet, Merlot, but the main production
• 7:11
  Speaker 4: is focused on Prosecco and Pinot Grigio.
• 7:15
  Speaker 2: Well, in terms of relative size, I guess, how many
• 7:17
  Speaker 2: cases the Casseret vinegar?
• 7:20
  Speaker 4: In terms of bottles, because cases could be six-bottle cases,
• 7:25
  Speaker 4: 12-bottle cases. We are around 1 million bottles. This year,
• 7:32
  Speaker 4: we will probably reach 1.2 million bottles.
• 7:36
  Speaker 2: Is that going to be a record year for you?
• 7:38
  Speaker 4: Pardon me? Yes, it's a record.
• 7:39
  Speaker 2: Congratulations.
• 7:39
  Speaker 4: We are increasing every year, Mauro. Our success is.
• 7:44
  Speaker 2: That's wonderful.
• 7:45
  Speaker 4: Yes. Mostly domestic... Okay, 50% is domestic market, 50% is
• 7:52
  Speaker 4: international market. We are distributed in 18 countries nowadays, from
• 7:59
  Speaker 4: India to United States to Canada to Africa. China, Europe,
• 8:07
  Speaker 4: throughout Europe. So we are quite proud of our products
• 8:14
  Speaker 4: and our brands.
• 8:15
  Speaker 2: Well, that comes from demand, and the demand is generated
• 8:17
  Speaker 2: because people want what you're making. It's just the great relationships.
• 8:21
  Speaker 2: You're making a great wine and more people want it.
• 8:22
  Speaker 2: I'm just kind of curious, is the grape collection, is
• 8:28
  Speaker 2: that all still done by hand?
• 8:29
  Speaker 1: I just see these.
• 8:31
  Speaker 2: How many people do you need to harvest the grapes?
• 8:33
  Speaker 4: Well, we have until three years, until the plants are
• 8:42
  Speaker 4: reaching three years, the harvest is made by hand. After
• 8:46
  Speaker 4: from three years on, it's automatic. And we have teams
• 8:50
  Speaker 4: of people coming for harvest during harvest time to do
• 8:57
  Speaker 4: the harvest.
• 8:59
  Speaker 1: I understand. Now, I have to ask this question. I
• 9:02
  Speaker 1: guess you may have gotten the news.
• 9:03
  Speaker 2: We're currently embroiled in a trade battle with Canada, so 50%
• 9:07
  Speaker 2: tariffs on Canadian goods. Were your wines subject to, or
• 9:10
  Speaker 2: are they still subject to tariffs right now?
• 9:13
  Speaker 4: Sorry, I don't understand.
• 9:14
  Speaker 1: Tariffs?
• 9:15
  Speaker 2: Import tariffs.
• 9:16
  Speaker 1: Taxes. Yeah, currently, yeah. Currently, yes.
• 9:20
  Speaker 4: We are sharing these costs with 3%. We take care
• 9:24
  Speaker 4: of that, and 3% is.
• 9:29
  Speaker 4: At importer charge, so we try to share, and the
• 9:35
  Speaker 4: remaining is at customer charge. So we try to share.
• 9:40
  Speaker 1: Spreading the pain around. Yes, yes.
• 9:43
  Speaker 2: See, that just interrupts your profit margins, and I'm all
• 9:46
  Speaker 2: about big profit margins.
• 9:47
  Speaker 4: But most important is that since the duties came in,
• 9:52
  Speaker 4: we have increased our business in the United States. Sounds strange,
• 9:57
  Speaker 4: but it is like that.
• 9:58
  Speaker 1: That is counterintuitive. Yeah.
• 10:00
  Speaker 3: Good.
• 10:01
  Speaker 2: I'm glad it worked out to your benefit so we
• 10:03
  Speaker 2: can drink more of this wonderful Prosecco. We've got one
• 10:06
  Speaker 2: more to talk about. We're going to take a quick
• 10:07
  Speaker 2: break here. We've got another Prosecco, and this one's a
• 10:09
  Speaker 2: different hue. It's Prosecco Milsimato. Have I got that right?
• 10:15
  Speaker 2: It's a rosé, extra dry Prosecco. We'll learn about that
• 10:19
  Speaker 2: one when we return. with Keegan Corcoran and the folks
• 10:22
  Speaker 2: from KCRA Winery.
• 10:23
  Speaker 1: Don't go away. It's 816 right now, 55KRC, the talk station.
• 10:26
  Speaker 1: This is 55KRC, an iHeartRadio station. 55KRC, the talk station.
• 10:39
  Speaker 2: She's with KCRA Wine.
• 10:43
  Speaker 1: She's giving me an update.
• 10:43
  Speaker 2: She's the export manager for these wonderful wines we're enjoying
• 10:46
  Speaker 2: here in a wildly successful winery. Kay Suray is, and
• 10:50
  Speaker 2: congratulations on your growth, Yvonne. She was talking about living
• 10:54
  Speaker 2: in Venice. And, of course, the ignorant American that I am,
• 10:56
  Speaker 2: I asked her if she had to get around by
• 10:58
  Speaker 2: gondola all the time.
• 10:59
  Speaker 1: No, no, no. Those are for tourists.
• 11:02
  Speaker 2: Real people who actually live in the heart of Venice
• 11:04
  Speaker 2: and must travel by waterway use real boats with motors
• 11:07
  Speaker 2: and get there more efficiently and effectively, right?
• 11:09
  Speaker 1: Is there an Uber.
• 11:09
  Speaker 2: Version of that that's there?
• 11:11
  Speaker 1: No.
• 11:11
  Speaker 2: No?
• 11:11
  Speaker 1: Okay.
• 11:12
  Speaker 2: Coming to a theater near you, Yvonne. All right, we've
• 11:14
  Speaker 2: been talking about Prosecco. The first one was the Brut.
• 11:19
  Speaker 2: The Brut, which is dry.
• 11:21
  Speaker 1: Correct. Is that what Brut means? Yes.
• 11:23
  Speaker 2: Well, going back to the whole comparison of Prosecco to Champagne,
• 11:26
  Speaker 2: I know Champagne's more labor-intensive to create and to bottle,
• 11:32
  Speaker 2: but you can find, can you not? I'm sort of
• 11:34
  Speaker 2: asking from a taste perspective. I mean, there's Sec, there's Demi-Sec,
• 11:38
  Speaker 2: there's Brut. There's all kinds of ranges of sweetness to
• 11:41
  Speaker 2: dryness with Champagne.
• 11:42
  Speaker 1: Correct.
• 11:42
  Speaker 2: So isn't there like a champagne that sort of mirrors
• 11:45
  Speaker 2: the taste of Prosecco? Or am I missing a palate
• 11:48
  Speaker 2: component like I always do with you, brother?
• 11:51
  Speaker 4: No.
• 11:52
  Speaker 1: Well, yes. Well, first off, loaded question. Oh, I didn't
• 11:56
  Speaker 1: realize that.
• 11:57
  Speaker 3: Well, and I'll try not to get too in the
• 11:59
  Speaker 3: weeds on this. So as far as like flavor-wise, there's
• 12:03
  Speaker 3: absolutely a difference between champagne and Prosecco. Because of the
• 12:07
  Speaker 3: other steps and the other steps of fermentation with champagne,
• 12:10
  Speaker 3: usually the There's a yeastier, more kind of like bready,
• 12:13
  Speaker 3: croissant-y kind of like component to those wines. The other
• 12:17
  Speaker 3: side of it you asked about was kind of a
• 12:19
  Speaker 3: definition as far as like sweetness is concerned. So sec, demi-sec, brute,
• 12:23
  Speaker 3: you know, extra brute, dry, et cetera. All those are
• 12:25
  Speaker 3: different categories of the amount of sugar effectively that remains
• 12:30
  Speaker 3: in the bottle. So with a sparkling wine like this,
• 12:34
  Speaker 3: typically the acidity is very high. And then depending upon
• 12:36
  Speaker 3: how much sugar is in the final product, you're looking at,
• 12:41
  Speaker 3: it's just a different kind of textural component on the wine.
• 12:45
  Speaker 3: So it could either be like very, if it's like
• 12:47
  Speaker 3: low in sugar, high in acid, then it's very kind
• 12:50
  Speaker 3: of like bracing, super, super crisp. Whereas you could have like,
• 12:54
  Speaker 3: it's a Dew, D-O-U-X, for example. It's got a palatable
• 12:59
  Speaker 3: sweetness that you can detect there. So when I say
• 13:02
  Speaker 3: like there's sugar in the wine, it's not necessarily something
• 13:04
  Speaker 3: to where it tastes sweet. It's just something that- Like
• 13:07
  Speaker 3: a dessert wine.
• 13:07
  Speaker 1: Correct.
• 13:08
  Speaker 3: It's just something that balances out the flavor. So to
• 13:11
  Speaker 3: most people, inclusive of myself, it's something like a Brut,
• 13:14
  Speaker 3: for example. It tastes dry, but there's still some kind
• 13:18
  Speaker 3: of sugar in there.
• 13:19
  Speaker 1: A little hint. Correct, yeah. And we're talking about, was
• 13:22
  Speaker 1: that nine grams?
• 13:23
  Speaker 4: Nine grams of sugar.
• 13:24
  Speaker 1: Nine grams per liter, right? Oh, that's nothing.
• 13:27
  Speaker 2: Yes.
• 13:27
  Speaker 1: Right.
• 13:28
  Speaker 2: Yeah, I'm very sugar conscious in my diet, and I
• 13:32
  Speaker 2: try to keep all sugars out.
• 13:33
  Speaker 1: At least then I can. I know that I'm going
• 13:34
  Speaker 1: to get some in there anyway. Good idea.
• 13:36
  Speaker 2: So this would be an ideal thing considering the low
• 13:38
  Speaker 2: sugar volume. Yes, Brut.
• 13:40
  Speaker 1: And the difference.
• 13:41
  Speaker 2: Between the Prosecco Milsimato Rose Extra Dry, the grape, compared
• 13:50
  Speaker 2: to the other one.
• 13:51
  Speaker 1: The primary grape, I can let you talk about this.
• 13:53
  Speaker 2: No, come on.
• 13:54
  Speaker 1: You're in the United States. Use some microphone time. You
• 13:58
  Speaker 1: have a beautiful accent. It's so good.
• 14:00
  Speaker 4: He has such a high knowledge that it's a pleasure
• 14:04
  Speaker 4: to listen to Keegan-Milk. Okay, here the grape is 85% glera, 15%
• 14:10
  Speaker 4: pinot nero.
• 14:12
  Speaker 3: Okay.
• 14:13
  Speaker 4: Okay, here we have got 13 grams of sugar.
• 14:19
  Speaker 2: Yes.
• 14:19
  Speaker 1: More than the last one.
• 14:20
  Speaker 2: Yeah, it does rather, if I tasted it, it would
• 14:24
  Speaker 2: taste sweeter. Yeah.
• 14:26
  Speaker 1: Yes. Hypothetically. Caught myself there, didn't I?
• 14:28
  Speaker 4: Yes.
• 14:29
  Speaker 1: Yes.
• 14:30
  Speaker 4: For a rosé, it's more online to have a little
• 14:33
  Speaker 4: bit sugar. We also offer brut, millesimato rosé brut, with
• 14:38
  Speaker 4: less sugar. But here, they have this kind of option,
• 14:44
  Speaker 4: prosecco option.
• 14:45
  Speaker 2: All right. So, Casseret Winery, where can you get these?
• 14:50
  Speaker 2: I know, Keegan, if I was purchasing for a wholesaler
• 14:53
  Speaker 2: like you, if I was a restaurant or maybe a
• 14:56
  Speaker 2: wine shop, I could get it through you. Is this available, like, say,
• 15:00
  Speaker 2: at a Jungle Gems?
• 15:00
  Speaker 1: Jungle Gems, absolutely. Jungle Gems, Party Source. Party Source, too. Good, good, good, good, good.
• 15:06
  Speaker 1: E & O Restaurant. We were actually eating at E &
• 15:07
  Speaker 1: O last night. Liquor City and Quartz. Yeah, Liquor City.
• 15:11
  Speaker 1: You know, many different places.
• 15:13
  Speaker 2: Well, get a bottle or two, folks. I know you
• 15:16
  Speaker 2: will enjoy these wonderful wines from Quesare Winery in Italy.
• 15:20
  Speaker 2: And I'm pleased to have the folks from the winery here.
• 15:22
  Speaker 2: And Keegan, can't thank you enough for bringing in Yovana Maudo.
• 15:24
  Speaker 1: Maudo. Maudo. Mauro.
• 15:29
  Speaker 2: I'll get it someday, Mauro.
• 15:30
  Speaker 1: If you come back, I.
• 15:31
  Speaker 2: Guarantee I'll have it nailed down. Plus, Lucrezia's daughter, all
• 15:34
  Speaker 2: from Quesare Winery. It's been such a delight having you here,
• 15:37
  Speaker 2: and thank you for sharing the love of this beautiful wine.
• 15:40
  Speaker 2: I wish you all the success in the future and
• 15:42
  Speaker 2: further growth.
• 15:43
  Speaker 4: Thank you.
• 15:44
  Speaker 1: It's been my pleasure. Thank you. Don't go away. Oh,
• 15:48
  Speaker 1: please do. Are you kidding me?
• 15:49
  Speaker 2: I talk politics for four hours every morning.
• 15:51
  Speaker 1: This is a delight.
• 15:53
  Speaker 2: Judge Anna Napolitano joins the program as he does every
• 15:55
  Speaker 2: Wednesday at 8.30.
• 15:56
  Speaker 1: He'll be on next. I hope you can stick around.
• 15:57
  Speaker 1: Be right back.