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And the winner is · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds, and smokes.
• 0:03
  > Brent>This is our wines of the Academy Awards episode. The folks at, uh, domain Clarence Dillon were selected as the official wine partners for the 2024 Academy Museum of Motion Pictures, the Oscars ceremony at the Dolby Theater and the governor's Ball and all other Oscar related events. The wines that we have and that, uh, all the movie stars had was, uh, Clarendell Amber wine 2021. The Clarendel White Bordeaux 23, la clarte d'Aubrion 21, Clarendel Bordeaux 2016.
• 0:40
  > Brent>Uh, la dragon quintus St. Emilienne 2016, la chapelle de a mission, Aubrion 2010. And Leclarence de Aubrion 2008.
• 0:51
  > Harm>Nice.
• 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. Why? Cause that's where the good stuff is. It sits, suds and smokes, with your smokin host, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's sippin time again. Welcome to this sips episode, where everything good in life is worth discussing.
• 2:02
  As always, we are the best thing on 02: 00 a.m.
• 2:05
  As always, we are the best thing on 02: nope.
• 2:05
  > Harm>I've been watching friends lately. Uh, gonna do the rewatch 35 years back. Jennifer Aniston is so hot.
• 2:11
  > Harm>Jennifer Aniston beats us. She beats us.
• 2:14
  > Bob>She stayed hot.
• 2:16
  > Harm>She stayed hot.
• 2:16
  > Brent>You just wish she beat you.
• 2:18
  > Harm>I would pay her to beat me.
• 2:19
  > Brent>Yeah, yeah.
• 2:20
  > Harm>It's not my kink, but I'll do it.
• 2:22
  > Brent>Please, hit me. Beat me. I'm a bad boy. Yeah, that's what you're doing.
• 2:25
  > Bob>She's great, all right.
• 2:27
  > Harm>My wife knows. She's on the list.
• 2:28
  > Brent>I'll give you that.
• 2:29
  > Bob>I'll give you. Get a free pass.
• 2:31
  > Harm>Free pass for all. Pass for Jennifer Aston.
• 2:33
  > Bob>Nice.
• 2:34
  > Harm>As if.
• 2:34
  > Brent>See, I always figured he'd be a Joey kind of guy.
• 2:39
  > Brent>How you doing? Yeah. Well, this is maid man, Bob, and joining me today, our good old boy harm.
• 2:46
  > Harm>Thanks for having me, Bob. It was wonderful to be here and actually try some good wine today. You know, we, uh. I was listening to a suds episode earlier, and Mike, uh, went on a road trip and brought beer back. We should do a road trip episode.
• 3:00
  > Harm>We should go to France. Oh, I see. A mike to pay for it.
• 3:03
  > Brent>We do road trip episodes, we just don't invite you.
• 3:05
  > Harm>Damn you.
• 3:10
  > Brent>He wasn't expecting that answer.
• 3:12
  > Maury>We set yourself up for that.
• 3:13
  > Harm>Yeah, I know. Well, last time we did an episode in, uh, Sarasota. Wait, you listen to this show? I was listening.
• 3:22
  > Harm>I was listening to a suds episode.
• 3:23
  > Brent>Not even anybody listen to this show.
• 3:25
  > Bob>I was, like, eight years ago.
• 3:26
  > Harm>Yeah, yeah. The Saratoga thing.
• 3:28
  > Bob>Yeah.
• 3:29
  > Brent>He doesn't get out a lot. It seems like eight weeks or.
• 3:31
  > Harm>Sarasota. Sarasota. Yeah.
• 3:35
  > Brent>All right, that's enough from you and maid man Mori.
• 3:39
  > Maury>Good morning. Pleasure to be here in the damp, dark basement, drinking good wine. Early morning.
• 3:44
  > Brent>And, um. Good old boy Justin.
• 3:46
  > Bob>Always a pleasure to be here in the basement.
• 3:49
  > Brent>He's starting to get. He's starting to get long. They're gonna start playing him off like they do at the Oscars.
• 3:53
  > Bob>Yep. Start playing the music.
• 3:55
  > Brent>Well, this man m speaking of the.
• 3:56
  > Harm>Oscars, so I would like to thank.
• 3:58
  > Brent>Our sip segments are all about wine, distilled spirits, tea, coffee, and anything else we can sip.
• 4:04
  > Brent>And this is our wines of the Academy Awards episode.
• 4:15
  > Harm>I knew you'd have that queued up. I'm glad you did that.
• 4:18
  > Brent>Well, me, the two of us were in LA. Was it last year or year before? Last year. And we ended up. We looked for a hotel, like in Hollywood, where all the tourists were. Turns out it was the hotel next to the theater where they do the damn oscars. And, uh, we were there that day. It's like they wouldn't even let us in the hotel without showing them proof. We were supposed to be there. There were snipers. There were cops everywhere.
• 4:41
  > Brent>Yeah, don't go there when the academy awards are on.
• 4:43
  > Bob>Um, correct.
• 4:44
  > Brent>And none of them wave.
• 4:45
  > Bob>You're attending.
• 4:46
  > Brent>None of them wave back. We waved at them, and they just ignored us. I'm so stars are stuck up.
• 4:52
  > Brent>Well, for the second year, um, the folks at, uh, domain Clarence Dillon were selected as the official wine partners for the 2024 Academy Museum of Motion Pictures, the Oscars ceremony at the Dolby Theater, and the governor's ball, and all other Oscar related events. And theirs will be the exclusive red and white wines poured for the stars of Hollywood. At all of these events for 2024, all the biggest stars were able to enjoy the wines, and they were paired with food made. Bye, Wolfgang puck, who, again, every year does the food at the oscars, so you're probably eating pretty well.
• 5:28
  > Brent>Um, while we don't have the food here, unfortunately, we've got a bowl of bread, and that's about it.
• 5:33
  > Harm>It's a nice sourdough baguette.
• 5:35
  > Brent>Yeah. It's not Spago now, is it?
• 5:41
  > Harm>You couldn't even spring for butter bob cheese.
• 5:43
  > Brent>Well. Well, we don't have the food, but we do have the wine. So we're going to go ahead and, uh, give those a taste now. So the wines that we have and that, uh, all the movie stars had was, uh, Clarendell Amber wine 2021. The Clarendell White Bordeaux 23, la carte d'Aubrion 21.
• 6:03
  > Brent>Claren del Bordeaux 2016.
• 6:07
  > Brent>Uh, la dragon quintus St. Emilienne 2016. La chapelle de a, uh, mission Aubrion 2010. And la clarence de Aubrion 2008.
• 6:18
  > Harm>Nice.
• 6:19
  > Brent>Yeah. So, you know, we're not drinking, uh, you know, night rain on this one, so. Yahoo.
• 6:27
  > Brent>So, proper Bordeaux. Yay.
• 6:29
  > Brent>So, let's have Justin tell us all about our sips ratings.
• 6:33
  > Bob>Oh, uh, thank you, Bob. Uh, my name is Emmanuel Macron, but my friends call me Al. One sip.
• 6:42
  > Bob>Yeah. Give me a glass of water to wash out my mouth.
• 6:48
  > Brent>I thought it was Peter Sellers after drinking too much.
• 6:52
  > Bob>Two sips. Nice.
• 6:55
  > Bob>But, uh, what else do you have?
• 6:58
  > Maury>Well, isn't that nice?
• 7:01
  > Bob>Three sips. This is, um. Interesting. What was this again?
• 7:08
  > Harm>Interesting. It's not quite french. It's not quite german. I don't know what it is.
• 7:12
  > Maury>I don't know what it is.
• 7:13
  > Harm>Is it alsatian?
• 7:13
  > Maury>Are you leprechaun?
• 7:16
  > Bob>Forceps. Let's keep this secret to ourselves. Pour me another.
• 7:23
  > Harm>That's classified. Yeah. Drunk Peter sellers.
• 7:26
  > Brent>Yeah.
• 7:27
  > Bob>Five sips. Oh, my. Ah. I was. Underwear. Uh, anything could be this good.
• 7:33
  > Brent>Yeah, definitely sounded like drunk Peter sellers.
• 7:38
  > Bob>Messi booku. Everyone overlap?
• 7:43
  > Brent>All right, well, we survived that, so let's have harm tell us about domain. Uh, Clarence Dillon.
• 7:52
  > Harm>Okay, thanks, Bob. Uh, born in San Antonio in 1882. Clarence Dillon or Dion.
• 7:57
  > Harm>Is it Dylan or Dion?
• 7:59
  > Brent>He's american.
• 8:00
  > Harm>It's Dylan.
• 8:00
  > Brent>It's Dylan.
• 8:01
  > Harm>Graduated from Harvard in 1905 and avowed francophile. He was interested in french gastronomy and even took introductory courses at the famous Paris cooking school. Le cordon bleu. Domain. Clarence Dillon's history began in 1935 when Clarence Dillon purchased Chateau Aubreyon. And the goal? Uh, with the goal of restoring its former glory in 1953. Douglas Dillon. Douglas Dillon and Clarence's son, was appointed ambassador to France in 1975.
• 8:30
  > Harm>Joan Dillon, Douglas's daughter and Princess of Luxembourg, succeeded her cousin, Seymour wellerhouse at the head of the company in 1978. The widow of Prince Charles of Luxembourg, she married Philippe de Noir. Noy. How do you spell m?
• 8:46
  > Brent>That one I can't pronounce.
• 8:47
  > Harm>Uh, I can't pronounce this. Philippe de Sainte, Duke of Nuit.
• 8:52
  > Maury>I think you say it.
• 8:53
  > Brent>Nui.
• 8:53
  > Harm>Noi, is it? His friends call him al Nuyi.
• 8:57
  > Brent>I just don't. I don't have the tongue. For French. I don't. I'm sorry.
• 9:00
  > Harm>From 1979 until his retirement. I once tongued a french girl. Until his retirement in 2002. Did I say that out loud? Yeah. Um. The duke was managing the director of Domain Clarence Dillon, working hand in hand with his wife and giving her valuable assistance in managing the company's operations. In 1983, the neighboring company, Chateau le michonne Aubrion and its wines came under the wing of Domain Clarence Dillon. 70 years after Mister Clarence Dillon acquired Chateau Aubrion in Bordeaux, his great grandson, Prince Robert de Luxembourg, opened a new chapter in the Dylan family history by creating a fine wine merchant.
• 9:38
  > Brent>Horrible.
• 9:38
  > Harm>He's a prince. How can he sully his hands with gross commerce? Anyway, Clarence Dillon's wines are major wine. Is, uh, a major wine merchant in Bordeaux now. He's fallen. He's touching money. It's wrong. The aristocracy doesn't do that.
• 9:56
  > Bob>He's fallen and he can't get up.
• 9:57
  > Harm>Yeah.
• 9:58
  > Harm>So our first wine is going to be their white Bordeaux, the Clarendon. The Clarendel White Bordeaux 2023. Uh, it's imported by, uh. I'm sorry. It's 49% sauvignon blanc, 37% semio, and 14% muscadel. The Clarendon del Bordeaux white was inspired by. Inspired by the subtle structure of domain.
• 10:24
  > Harm>Clarence Dillon's white wines contain the unique mystery of rare and illustrious cousins. I am having a hard time today. Yeah.
• 10:32
  > Brent>You have a problem reading?
• 10:33
  > Harm>Yeah. The tongue. Is the french girl still affecting me?
• 10:36
  > Harm>Clarendel Bordeaux white is a delicate blend of two traditional Bordeaux varietals, Samuel and sauvignon blanc, to which, in some years, a, uh, flourish of muscadel may be added. And this one actually has 14% muscadelle.
• 10:51
  > Harm>Uh, this is a boy tracized wine, I believe, right? No, no, this one isn't. This is the, uh, dryer style.
• 10:57
  > Maury>This is the dry style.
• 10:58
  > Harm>Yeah. So this is. It's got a, uh. It's a pale yellow with golden highlights on the nose. I get citrus, and they say blackcurrant buds from the sauvignon. But I'm getting more like tomato leaf, and I'm getting white grapefruit. And there's white flowers from the muscadel.
• 11:17
  > Harm>Definitely on the palate.
• 11:23
  > Harm>It's a little bit unripe pango, uh, unripe pineapple, touch of mango, definitely the grapefruit.
• 11:30
  > Harm>Um, it's really concentrated. It's got a good minerality to it.
• 11:36
  > Harm>Medium long finish, very clean and lemony at the end. What, uh, do you think, Justin?
• 11:42
  > Bob>I thought this tasted a lot like, um, a chardonnay.
• 11:47
  > Harm>There's zero chardonnay in this, but it.
• 11:50
  > Bob>Tasted a lot like it to me.
• 11:51
  > Maury>You're the only one who thinks that.
• 11:53
  > Brent>Yeah.
• 11:53
  > Bob>What else is new?
• 11:55
  > Brent>The only one on earth.
• 11:56
  > Harm>Even. Even if it were 100% asian, stainless steel chardonnay would have different flavor profile than this.
• 12:03
  > Bob>M that's all I've got.
• 12:06
  > Maury>Well, I agree.
• 12:09
  > Brent>You agree what?
• 12:10
  > Maury>I agree with harm that the profile would be quite a bit different. Yeah. Uh, I think harm nailed it. Uh, I would not describe it as intense yellow, but rather a very pale straw color.
• 12:22
  > Maury>No, you didn't say that. But that's what their notes say. Um, I agree with you. It's got a lot of lemon. It's got a lot of citrus. It's pleasant. It's improved with time in the glass. It's got some tropical notes. I definitely get the pineapple. Not, uh, so much.
• 12:36
  > Harm>No, I think that's the tropical I'm getting.
• 12:38
  > Maury>M but I thought it was nice. I thought it was pleasant. It does have some minerality. It has a medium finished, uh, uh, well made wine.
• 12:47
  > Brent>Bob? Um, I think it's a lovely one.
• 12:50
  > Brent>It's. It's really opened up now that it's warmed up.
• 12:55
  > Harm>I think we started too cold earlier.
• 12:56
  > Maury>Yeah, it's definitely improved with air and time in the glass and warmth.
• 13:00
  > Bob>That's kind of a leachy martini finish.
• 13:03
  > Brent>There's lemon and orange blossom, white flowers on the nose, on the palate. The tropical fruit really jumps out.
• 13:13
  > Maury>I think harm might be right. I think one of you guys might be right about the unripe pineapple. There's definitely a hint of pineapple in there.
• 13:18
  > Brent>Oh, there's. The pineapple jumps out for me. I get the pineapple.
• 13:22
  > Harm>I get a little bit of grapefruit, mango, too.
• 13:25
  > Brent>And we'll be back.
• 13:28
  > Brent>Hey, and we're back, and we've been discussing the, uh, Clarendo white Bordeaux 2023.
• 13:34
  > Brent>Um, again, tropical fruits, a little bit of citrus. The pineapple leaps out for me. And the grapefruit, I definitely get both of those.
• 13:42
  > Brent>Um, this wine is significantly improved. As soon as it warmed up, we had it. We definitely had it. Way too cold, but a really nice nose, a nice palate on it.
• 13:53
  > Brent>Yeah. Overall, a solid one.
• 13:55
  > Harm>You know, I've. I've tasted other white Bordeaux that are better. No problem. But this one is a different. It's like they're not trying to be that.
• 14:04
  > Bob>They're.
• 14:05
  > Harm>This is a cousin of those higher end white Bordeaux. So, um, this will be more affordable I like it.
• 14:09
  > Brent>Well, it's. It's their Clarendon, which is sort of more, you know, the approachable, you know, this is the one you can drink every day kind of thing. So, um, given that, I think it's an excellent one for for the value. So we're going to be giving the Clarendo White Bordeaux 2023 a well deserved three sips.
• 14:28
  > Harm>Interesting.
• 14:31
  > Brent>So we're going to have Justin tell us about our next wine.
• 14:35
  > Bob>So, our next wine comes from Chateaubriand. The, uh, earliest written mention of a wine that was specifically identified as being produced from these soils can be traced back to 1521.
• 14:48
  > Bob>Located in the town of Pesach, a few kilometers from Bordeaux, Chateau Aubriand is the oldest wine growing property in the region.
• 14:59
  > Bob>Jean de Pontac married Jean de Bayonne in 1525, and her dowry was a portion of the Aubrion land. In 1549, he began building the chateau. He passed away at the advanced age of 101 on April 5, 1589. Wow, that's a long. That's a long time in the 15 hundreds.
• 15:23
  > Brent>Man, most guys made it to, like, 30.
• 15:26
  > Bob>Yeah, I know. Having lived through the reigns of five kings.
• 15:32
  > Bob>Louis XII, Francois the first, Henri the second, Charles the 9th, and Henri the third.
• 15:44
  > Bob>After Jean de Pontech's death, his fourth son, Onoda Pontec, inherited the chateau, followed.
• 15:52
  > Harm>By John Jeans, his wife.
• 15:55
  > Brent>All right.
• 15:55
  > Bob>Merci Beaucoup. By his nephew Joffrey in 1605.
• 16:01
  > Bob>Arnaud the third Joffrey son, was a true Renaissance man. He was reported to have had one of the largest private libraries in France and quickly became one of the most influential politicians in Bordeaux. When he was appointed the first president of the Guyenne parliament, Arno III began to expand the residence, adding an additional wing to the chateau and doubling the surface area of the vineyard. He also pioneered a new style of wine, which became the precursor to all modern day grand cru reds.
• 16:38
  > Bob>This innovative style of wine, known as the new french claret, became hugely popular on.
• 16:44
  > Harm>Claret. Claret, it's an english word. French claret.
• 16:47
  > Bob>Okay. Became hugely popular on the english market, probably because they could pronounce it the traditional customer of Bordeaux wines. It was a vin des garde, long keeping wine that ultimately sparked a wine revolution, according to many historians.
• 17:04
  > Bob>In 1660, the english monarchy was restored. Charles II served Chateaubriand at his table.
• 17:13
  > Bob>Thomas Jefferson visited the estate on May 25, 1787, purchasing six dozen bottles.
• 17:21
  > Bob>Jefferson identified in his writings four first quality vineyards for the red wine.
• 17:27
  > Bob>Chateau Lafitte, Chateau Margaux, Chateau Latour, and Chateau Aubrion. In 1855, at the Paris World's Fair.
• 17:38
  > Bob>The association of Bordeaux Wine merchants, upon request of the Gerond member of commerce, drew up an official classification of the best wines of Bordeaux. The merchants based their conclusions on the prices obtained in markets over past several centuries. Chateau Aubreyon was named one of the four premier grand cru classe for red wine, alongside Margot Lafitte and Latour mirroring Jefferson selections.
• 18:10
  > Bob>We're going to talk about Leclerc d'Aubrion 2020.
• 18:14
  > Bob>113.5% alcohol.
• 18:17
  > Bob>By volume, it's 56% Samillon, 44% Sauvignon blanc, and 46% new barrels. Le clarte de Aubrion boasts a legendary and unique kinship. Made from the grapes grown on the aubrion terroir was born of two prestigious estates.
• 18:39
  > Bob>Chateaubriand.
• 18:41
  > Bob>Chateaune Aubreyon.
• 18:44
  > Bob>The color is pale yellow with green glints.
• 18:50
  > Bob>I got kind of a zesty nose to it with some lemon on the palate. It was, um, like a high minerality. I got notes of, like, steakhouse, and on the finish, it was pretty lemony. What did you think, Bob?
• 19:10
  > Harm>Steak?
• 19:11
  > Bob>Yeah, I got a steak note right in the mid palate.
• 19:14
  > Harm>I think that's part of that sulfur note.
• 19:16
  > Brent>Okay, well, steak. I'm not getting steak.
• 19:22
  > Brent>Uh, I thought I was picking up the note that harm was saying, but.
• 19:27
  > Maury>I'm just blew off.
• 19:28
  > Brent>It's not there. Yeah, I'm getting. I get the white flowers, get a little bit of apple. I get a little bit of mineral note and a very distinct salinity.
• 19:45
  > Brent>And on the palette.
• 19:46
  > Harm>Hold on.
• 19:49
  > Brent>Mhm.
• 19:52
  > Brent>Lemon more. The mineral note, a little bit.
• 19:55
  > Brent>Now the solemnity. The salinity comes for me on the back palate. On the finish. Yeah, not bad wine. What do you think, Maury?
• 20:03
  > Maury>I would agree with you. Uh, for me, uh, the two overwhelming adjectives would be lemon and minerality. It's got a lot of lemon on both the palate and the nose, as well as on the finish.
• 20:15
  > Maury>It finishes strong with lemon. It's got a lot of minerality. It's a light and lively style wine. It's nicely made. It's easy drinking. Uh, I thought it was very nice. It was very pleasant.
• 20:28
  > Brent>Arb.
• 20:29
  > Harm>I thought it has a flaw. I still think I smelled that sulfur. It was a heavy sulfur nosed earlier. Uh, and it went away. It blew off. I'm getting more apple peel and white flowers now, but the sulfur nose keeps coming back. I'm pretty sensitive to it, so maybe it's just.
• 20:47
  > Harm>Just me, but, uh, Bob got it earlier as well. Um, I like the first wine we did better. Um, but this one, I would agree.
• 20:58
  > Maury>With you on that.
• 20:58
  > Harm>This one should be better by the pedigree, but I think this. This one's slightly flawed.
• 21:03
  > Harm>Um, it's got a good saline finish, which I really enjoy, that lemon and saline and apple.
• 21:13
  > Harm>Um. Um, and it's got a good length.
• 21:15
  > Brent>But.
• 21:19
  > Harm>I can't seem to get past that sulfur on the nose.
• 21:23
  > Harm>It tastes fine. They taste right. It's just, I don't know, slightly sulfurous on the front. I don't taste the sulfur, but there you go.
• 21:33
  > Brent>Yeah, I'm not getting it now.
• 21:34
  > Harm>When we first poured, it was definitely reduced. So it's gotten better with our.
• 21:42
  > Harm>Got a rating, sir?
• 21:43
  > Brent>Uh, we are.
• 21:44
  > Harm>You guys shut me down. Shut me down.
• 21:47
  > Brent>Well, we've been trying to ignore you for years. Just keep finding your way home. We're going to be giving the la corte de aubrey on, uh, two sips.
• 21:56
  > Maury>Well, isn't that nice?
• 21:58
  > Brent>So it brings us to our next wine, and we're going to have more.
• 22:01
  > Brent>Tell us about that one.
• 22:02
  > Maury>Why, thank you, Bob. Uh, the next wine is the Clarendel Bordeaux 2016.
• 22:08
  > Maury>It is 13.5% abv. It comes in at 84% merlot, 10% cab Sauvignon, and 6% cabernet franc. The subtle character and structure of the Clarendel Bordeaux red comes from its blend of three classic bordeaux varietals, cabernet sauvignon, merlot, and Cabernet franchise. Uh, the wine has a, uh, beautiful deep garnet color, um, on the nose, lots of red fruit, some black currant, and definitely some flowers. There's definitely some floral notes and overtones to the nose.
• 22:48
  > Maury>On the palate, it's velvety, it's fruit forward.
• 22:52
  > Maury>It's generous. On the palate, the tannins are well integrated. Uh, it's a medium bodied wine. It's got some nice freshness. It's well balanced. Goes, uh, down easy, has, uh, a medium to short finish for me. It's improved quite a lot in the glass. It definitely rewards, uh, patience and aeration. But, uh, this is a beautiful wine. It's, ah, very well made. Justin, what'd you think?
• 23:18
  > Bob>So, I definitely got really nice, well balanced fruits. I, uh, got a faint note of french fries with it.
• 23:27
  > Maury>Steak and fries.
• 23:29
  > Bob>Steak was the last one. On this one, the palate was nice and dry. It had a nice, refreshing acidity to it and a really good finish. What do you think, harm?
• 23:42
  > Harm>I disagree with you guys a little bit. Um, um, no fries. I don't get any fries. Uh, uh, the black current is there on the nose. It's not super fruity. I think. I think Maury's overemphasize the fruitiness on this one. I think this is a little more restrained.
• 23:57
  > Maury>I've got fruit bomb, but I. Yeah.
• 23:59
  > Harm>It'S not California fruit bomb. Um, but. And even for a french one, I think I've had more fruit. This is on the drier side.
• 24:05
  > Harm>There's a little bit of red fruit and black fruit, but I got more violets and a hint of pipe tobacco, which I'm surprised you didn't see, Justin, because you're sensitive to that stuff.
• 24:14
  > Bob>I missed it.
• 24:15
  > Harm>There's a little. There's a little bit of pipe tobacco.
• 24:16
  > Maury>Here where the cigar smoke was obscuring his pipe tobacco radar.
• 24:22
  > Harm>And then, um, it's got. It does have the velvety texture.
• 24:26
  > Harm>It could be more plush. It's a little bit lean.
• 24:29
  > Harm>I think, uh, the tannins attack, um, pretty early, and it's. It's still fresh with good acidity that balances out that tannin. I think this wine needs more time in the bottle. Medium to short finish. I mean, it's decent effort, but it's not my favorite.
• 24:48
  > Maury>I think it will improve a type. I do agree with you there, young. We are drinking it. Yeah.
• 24:53
  > Harm>Bobby Joe, what do you think?
• 24:55
  > Brent>It's got a pretty nose.
• 24:59
  > Brent>You know, more of a classic bordeaux. Red nose.
• 25:02
  > Brent>The fruits there, it's not leaping at you, but it's. Again, it's not California, so it's not supposed to.
• 25:11
  > Brent>Dark red fruit, black currants. Got some nice silky tannins to it.
• 25:21
  > Brent>Hmm.
• 25:27
  > Brent>Got a nice mouth feel to it.
• 25:28
  > Harm>Silky is velvety. Velvety has that more. More different. It's a different texture than silk.
• 25:33
  > Brent>That is this velvet. This is beautiful.
• 25:35
  > Harm>Yeah, yeah.
• 25:38
  > Brent>Remember Eddie Murphy?
• 25:39
  > Bob>I did.
• 25:41
  > Brent>Um, yeah, I mean, honestly, you know, I'm, again, an inexpensive wine, and, uh, I think it's, you know, delivering a good bang for your buck. So, uh, we're going to give the Clarendell Bordeaux 2016, uh, three sips.
• 25:58
  > Harm>Interesting.
• 26:01
  > Brent>So that's going to take us to our next wine. Let me grab it. And that is the la dragon quintus St. Uh, a million 2016.
• 26:13
  > Brent>It is 15% abv, 90% merlot, ten, um, percent pinot noir, and 29% cap.
• 26:22
  > Harm>Rock and order.
• 26:25
  > Brent>Oh, yes, sorry. 90% merlot, 10% cobb. Frank, I'm not looking. I don't want my glasses on. 29% new barrels. Um, 2011, domain Clarence Dillon purchased this property in St a million and renamed it to Chateauquintus. The Galloway Romans, the original creators of the vineyards of St. A million, had a custom of naming their first or their fifth child a quintus, which is latin for fifth. So you can tell they're real imaginative people. So, like, George Foreman's got 26 kids and all named George.
• 26:59
  > Maury>Yeah.
• 27:00
  > Brent>So, uh, domain Clarence Dalen decided to pay homage to its, uh, predecessors by renaming this, uh, growth the chateau quintus.
• 27:09
  > Brent>What? Uh, dragon de quintus is the second wine of chateau quintus. The name originates from the dragon statue that towers above the terroir of St. Emilian, purchased high upon a promontory where the estate is located.
• 27:20
  > Brent>So on the color, nice dark ruby.
• 27:29
  > Brent>Got a fairly decent concentration. A little.
• 27:32
  > Brent>A little bit thinner page, you know? Uh, it's.
• 27:35
  > Brent>Yeah, the center is definitely got some color to it.
• 27:41
  > Brent>On the nose, it's red fruits.
• 27:47
  > Brent>Nice. A little bit hint of a fresh oak, red flowers. And on the palate, this is another one that just continues to get better the longer it sits in that glass. It's got a nice acidity to it. Um, it's got a very good, very good balance between the acidity and the tannin.
• 28:14
  > Brent>Black currants, dark stewed red fruit, classic bordeaux profile for me.
• 28:23
  > Brent>What'd you think? Arm?
• 28:24
  > Harm>I don't get as much black current as you do. I'm getting, like, black cherries.
• 28:30
  > Brent>Yeah.
• 28:30
  > Harm>Um, black cherries. The oak is really, uh, present, and. But it's integrated well. Um, the nose, I had a subtle hint of smoke from that oak. Um, there's a little bit of dark, um, baking spices as well. Um, on the palate, it's very smooth. And the fruit really comes with the shines through the black cherry.
• 28:59
  > Harm>The grip is medium. It's got a fairly nice hit of acidity with the cherry.
• 29:04
  > Harm>Um, it's a little hint of pepper coming from the cab franchi, but it's really submerged. There's 90% merlot here. I was expecting it to be more plumby. I'm surprised it's as much cherry, but it's quite good. It's. It's a second label that I would pay money for. This is nice, Mary.
• 29:23
  > Maury>I think you nailed it. I think you got it spot on. I'm having a hard time disagreeing with anything you've said. So rather than repeating, just to admit I'm always right, I will admit that even a blind squirrel gets a nut now and then.
• 29:34
  > Brent>And broken clocks right twice in a day.
• 29:36
  > Maury>Yeah. So you got. You were right today. Uh, so thank you. Uh, I thought it was delicious. I thought it was very well balanced. I thought it was very, very pleasant. And mouth, um, coating on the palate. Very, uh, smooth, lengthy finish. Um, I think as far as Merlot's go, it's one of the best merlots I've had in a long time.
• 29:57
  > Maury>I think it's delicious.
• 29:58
  > Harm>That 10% cab franc really adds some depth to it.
• 30:01
  > Maury>It absolutely does. You nailed it. I think the, uh, pepperiness comes from the cab franc, but I think you're right on.
• 30:08
  > Harm>Yummy. Bring me more of this, Justin, you.
• 30:13
  > Bob>Gotta let this one sit in the glass for a while. When I first nose it, I got some, like, processed candy that all blew off, and now I get, like, really nice fruit balance.
• 30:24
  > Bob>This thing is smooth. It's got a nice finish. It's very, very pleasant, given enough time in the glass.
• 30:34
  > Harm>Oh, I poured it through the aerator again. We'd already, uh, decanted this wine, and I think you put through the aerator. But I put the aerator again. I couldn't. You know, I don't want to wait 3 hours for this.
• 30:47
  > Brent>When you impatient or something?
• 30:48
  > Harm>A little bit.
• 30:49
  > Brent>Yeah, one would. One would think, apparently.
• 30:53
  > Brent>Well, I don't know. I. I think. I think it's. I think it's a pretty wine. And, you know, thanks for sending it.
• 31:00
  > Brent>For sure.
• 31:01
  > Bob>Yes.
• 31:03
  > Brent>What does Robert Downey junior think?
• 31:07
  > Brent>I'd like to thank my terrible childhood and the academy in that order. Mhm.
• 31:17
  > Brent>Well, we're going to be rating the Ladragon quintus stimulian.
• 31:22
  > Brent>Uh, well deserved. Four, six.
• 31:25
  > Harm>That's classified.
• 31:29
  > Brent>So that's going to bring us to our next wine, and we're going to have Justin tell us about that.
• 31:34
  > Bob>So the next wine we're going to talk about is La chapelle de la Macion aubreyon 2010.
• 31:45
  > Bob>15% alcohol by volume, it's 27% merlot, 47% cabernet sauvignon, 26% Cobb franc with 35% new barrels. With the history intertwined with chateaubriand Chateau le michonne au Brion, history goes back to the 15 hundreds. The Dillon family purchased the estate in 1983 and immediately set to work on an ambitious renovation program for the property, including new sellers and equipment.
• 32:16
  > Bob>This is the second wine of La Chateau, uh, Michonne aubreyon. And we'll be back.
• 32:24
  > Brent>Hey. And we're back. So let's have Justin finish telling us about, uh, the wine he's got.
• 32:30
  > Bob>So before the break, we were talking about la pal demision aubreyon 2010. This is the second wine of Chateau la macion aubrion. Its name is a nod to the chapel O'Brien built by Lazarus priest in 1698.
• 32:51
  > Harm>And I heard a screeching between. A screeching, a whistle.
• 33:00
  > Harm>I agree.
• 33:01
  > Bob>Got a beautiful dark garnet color. The wine has, like, a really beautiful variety of fruit on the palate. It's got beautiful tannins. It's fresh, it's dark.
• 33:20
  > Bob>The finish is pleasant. What did you think, Maury?
• 33:24
  > Harm>I am very aroused.
• 33:27
  > Brent>Thank you, Maury.
• 33:29
  > Maury>Most welcome, Bob. I think this wine, again, uh, demonstrates what we know of the old world and french wines. That it needs time in the glass. It needs oxygen.
• 33:38
  > Maury>And, um, we've decanned.
• 33:40
  > Harm>2010 is 14 years already. It's got another 30 years to live.
• 33:45
  > Maury>Correct. It's very young.
• 33:46
  > Harm>It's still young.
• 33:46
  > Maury>And as much as I hate to quote some of the older folks that I, uh, often drink with, uh, this is young. And the air and time in the glass has definitely helped it quite a bit and made it very pleasant for today. But I think the sky is the limit. I think this wine is only going to improve as everything integrates. Tannins soften and, uh, the finesse just kind of grows. Um, it's got a really nice, uh, palette. The tannins are already well integrated. They're silky, they're smooth.
• 34:17
  > Maury>Um, it's fresh, it's well concentrated. It's got a medium finish. I thought it was delicious now, but I think it's got miles to go. What do you think, Karm?
• 34:28
  > Harm>I think neither of you guys actually use any descriptions of fruit.
• 34:31
  > Harm>Uh, it is black cherry, blueberries, star anise and pencil shavings. I'm getting that cedar from the pencil and the graphite of the lead.
• 34:40
  > Maury>I'm sorry, I didn't realize those were fruits. Pencil shavings and lead and graphite, the star.
• 34:44
  > Harm>Yeah, well, the BlackBerry and cherry definitely are, though. There's black.
• 34:47
  > Brent>Well, one of them is a fruit. The other one, I think, is a legume.
• 34:49
  > Harm>Yeah, there you go. It's blueberries and cherries.
• 34:52
  > Harm>It's a, uh, little bit hint of it's.
• 34:55
  > Harm>The spices are there from the star, anise and cinnamon and. Wow, that pencil, that graphite is just such a great nose. It's. It's not quite the scorched earth you get on some of the more expensive wines, but this is quite fantastic.
• 35:10
  > Harm>I, uh. It gets better and better as it sits there. I keep coming back to it and I just. It's so young and fresh. I can't believe it's a 2010 that's why you have to pay so much for, like, Le Chapelle, Michel or Michonne, obrien stuff. Or aubrey on. In general, these wines are. Can live for longer than you will. Hmm.
• 35:33
  > Brent>Well, having seen your medical file, I'm sure.
• 35:37
  > Harm>This wine is a 2010. And I'll be dead before it's ready, probably. Who knows?
• 35:41
  > Harm>This is so good. And this is. This is their.
• 35:44
  > Brent>Don't threaten us with a good time.
• 35:45
  > Harm>This is the second label of Le Michon.
• 35:48
  > Bob>Sounds like a challenge.
• 35:49
  > Harm>Yeah. You're a complete bastard.
• 35:51
  > Brent>We all hate.
• 35:52
  > Harm>It's got tons of grapefruit.
• 35:55
  > Harm>Again, that pencil ed just balances it out, that graphite note. I just freaking love this wine. This is. This is great french wine. That's not as expensive as some of its cousins, but definitely worth getting. Bob, what do you think?
• 36:11
  > Brent>This is everything I love about Bordeaux. I mean, everything that you want is there. Um, it's got legs. This. This is gonna far.
• 36:20
  > Brent>We're all gonna be senile by the time this thing hits its peak.
• 36:23
  > Harm>Um, well, maybe you will.
• 36:26
  > Harm>I'll keep my faculties. Huh?
• 36:28
  > Bob>Huh?
• 36:28
  > Harm>Well, keep my.
• 36:30
  > Brent>It's beautiful. Beautiful, beautiful. It's bursting with fruit.
• 36:36
  > Brent>Um, I hate to agree with him, but, yeah, the graphite is absolutely there.
• 36:42
  > Brent>But that's. Any great Bordeaux is always going to have that. If it doesn't, then you're not having a great Bordeaux. It just.
• 36:50
  > Brent>It's so pretty. I mean, there's just.
• 36:53
  > Harm>Could be bigger, but, you know. But then you'd have to spend a bottle.
• 36:56
  > Harm>Whatever.
• 36:56
  > Brent>Yeah, exactly. So.
• 36:59
  > Brent>Oh, so lovely. Well, we're gonna be giving the Le Chapel de la Michel, um, Brian 2010, a well deserved five star.
• 37:08
  > Harm>Oh, my goodness.
• 37:14
  > Brent>Hmm. So that brings us to our next wine, and we're gonna have harm tell us about that one.
• 37:20
  > Harm>I'm still enjoying this one, dude.
• 37:22
  > Brent>Yeah, I know.
• 37:23
  > Harm>All right, where are we? Uh. Uh, let's see.
• 37:26
  > Brent>Could you put down the obrien and try the other obrien.
• 37:29
  > Harm>Okay. Try the other aubrey on?
• 37:30
  > Brent>Yes, that would be nice.
• 37:31
  > Harm>So, le clarence de aubrion. La clarence. Le clarence de Aubrion 2008 is 14% abv, 45% merlot, 40. 41% cabernet sauvignon, 14% cabernet franc, and it's 34% new barrels. New, uh, french barrels, obviously. This is the second wine to the elder chateau aubrion bred, and the wines carried the name Chateaubriand, uh, Bahans Aubrion since the first years in the 20th century, was renamed Les Clarence de Aubrion, and beginning with vintage 2007 as a tribute to Clarence Dillon, who acquired the property in 1935. This color is a, uh, intense, opaque, uh, garnet with violet edges.
• 38:19
  > Harm>It's maturing. Uh, 2008 is perfectly mature. The nose is freaking stunning with redolent of spice and berries. Red fruit.
• 38:31
  > Harm>I get black plums. I get cherries. Black cherries. Um, a little bit of sandalwood, a touch of cardamom. The pencil lead is just not quite there on the, uh, graphite's not quite there on the nose. But I'll trade that for sandalwood and cardamom any day on the palate. Let's take a look again.
• 38:54
  > Harm>Hm. Can't believe it's 2008. It's still drinking young.
• 39:00
  > Harm>Great structure, great acidity.
• 39:03
  > Harm>It's super powerful. Full bodied, um, blueberry, BlackBerry. And what is this? This is black cherry again.
• 39:14
  > Harm>Yeah, it's. And it just keeps coming back in waves.
• 39:17
  > Harm>It's great wine, this. The, uh, herbal notes aren't quite there. And the, uh, what's that? The sandalwood's not there on the palate, but the nose is. It just combined. It's just gorgeous. I want more of this. Why? What do you think?
• 39:33
  > Maury>Well, I, for the most part, I agree with you. I think this is more fruit forward than some of the previous wines. It's got a lot of fruit. I definitely get a lot of that black cherry.
• 39:42
  > Maury>Um, and there's a little bit of red fruit on the nose.
• 39:44
  > Maury>It's beautiful on the palette. It's got a nice balance to it. It's got a nice finish to it. This is a lovely, lovely wine. I'm really enjoying this. And again, patience was rewarded. I was not as overly impressed when I first poured it into the glass, but it's definitely improved with time, patience, and aeration.
• 40:04
  > Brent>It's been trapped in that bottle for 16 years. It's just now starting to stretch its leg.
• 40:09
  > Maury>Yeah, but I agree with harm. It still tastes very young and very fresh.
• 40:12
  > Maury>It's got miles to go.
• 40:13
  > Brent>That's the scary thing. I mean, this is an zero eight.
• 40:16
  > Maury>It tastes like it was bottled last week.
• 40:17
  > Brent>Exactly like, dear.
• 40:19
  > Maury>Very fresh, very fruit forward. Still, the fruits have not begun to fade at all.
• 40:23
  > Brent>Oh, gosh, no. If anything, if anything, they're muted, and they're just starting to come forward as this glass sits.
• 40:30
  > Maury>I agree. Very nicely done, Justin.
• 40:35
  > Bob>Why do these french wines take so much longer to age than, like, napa wines?
• 40:39
  > Brent>Because they're made that way.
• 40:41
  > Maury>It's intentional there.
• 40:43
  > Harm>It's also terroir.
• 40:46
  > Harm>They are also harvesting with less ripeness than they do in California, less sugar.
• 40:52
  > Bob>Um, so that makes it age slower.
• 40:55
  > Harm>Less sugar, I guess. I mean, I'm not a winemaker, but I think. So that's what it is when you. When you.
• 41:03
  > Maury>I think it's technique, it's design, it's tradition. Thousands of years of tradition.
• 41:10
  > Bob>It's amazing they can wait that long to get their money.
• 41:13
  > Harm>You know, people were thinking this wine would have already been 2008, it already would have hit its peak. But I think this has got years more and at least another decade. This wine is great. It shouldn't be drinking this young.
• 41:30
  > Brent>So you're saying you like it?
• 41:31
  > Harm>I'm saying. I'm saying that when the. The marketing people from Obrean sent you this, they sent you stuff from deep in the cellar that was absolutely perfectly maintained.
• 41:40
  > Brent>Well, this is. This is what they served at the oscars.
• 41:43
  > Harm>Yeah, absolutely. What you're saying is now, if you don't have a good wine cellar at home for this, it won't last that long. This wine was held at the right conditions. So other people's 2000 eight's may not be.
• 41:55
  > Brent>So you're saying you think they kind of like us because they sent us some good ones?
• 41:58
  > Harm>Yeah, I think, uh, we're on somebody's good.
• 41:59
  > Maury>Listen.
• 42:05
  > Harm>Oh, I freaking love this wine.
• 42:08
  > Bob>Yeah, very good.
• 42:10
  > Brent>Yeah, it's just.
• 42:14
  > Brent>Boom. It's just. It's literally everything that I want in a border.
• 42:19
  > Harm>No, they make better wine. It just can't afford it.
• 42:21
  > Brent>Oh, no, I'm not saying it's. I'm not saying I haven't had. You know, I've had.
• 42:26
  > Harm>Yeah. When I do tastings where I didn't pay for the wine, I've had better.
• 42:29
  > Brent>Aubrey on yeah, but, yeah, but I. Yeah, this is their second.
• 42:32
  > Brent>But we weren't paying for it. Exactly. Yeah, different story. Yeah, this is this, uh. That's what I'm saying. This is what I am m looking for in any top quality Bordeaux. It's just so well put together. It's still so fresh, it's so bright and just vibrant in the glass that you'd never guess there's a hint of.
• 42:53
  > Harm>Smoke I'm getting now. Love it if I tell.
• 42:55
  > Brent>Yeah, yeah, there is. Just at the top of the glass. I mean, if I told you this was, you know, what, 21, you'd go, oh, yeah.
• 43:03
  > Maury>Okay.
• 43:04
  > Brent>You'd never guess. This is no apes.
• 43:06
  > Maury>True.
• 43:07
  > Brent>Well, we're gonna be rating the, uh, Lacrance de Aubrey on 2008. Five sips. Oh, my goodness.
• 43:19
  > Brent>So that's gonna bring us to our final wine of the day. Um, the final wine that going back to Clarendel. So, um, we're going to have more. Tell us about this one.
• 43:32
  > Maury>Why, thank you, Bob. The final wine is the Clarendell Amber wine 2021.
• 43:38
  > Maury>It's 12% abv, it's 80% semillon and 20% muscadel. The character is subtle and subtle structure of clarendel. Amber wine comes from the combination of the two types of grape maturation.
• 43:53
  > Maury>Botrytis zanaris. The grapes develop noble rot, as in Sauternes and the late harvest. Amber wine takes its name from the magnificent amber color that it takes on as it ages. Amber wine is a blend of simeon and muscadel grapes. This charming, accessible and modern wine is distinguished by its freshness and its intrinsic balance of floral fruit and acidity. Well, it definitely has a beautiful golden amber color to it. The nose is just jumping out of the glass. It is exploding from the glass with tropical fruit. There's pineapple, papaya, mango, some candied stone fruit like peach and apricot. It's really a pretty amazing nose. You could sit here and just enjoy it for hours, just smelling it and nosing it, or you could drink the.
• 44:45
  > Harm>Whole bottle and get diabetes.
• 44:47
  > Maury>Well, that would be true. Um, on the palate, it is.
• 44:50
  > Brent>Diabetes.
• 44:51
  > Harm>Diabetes, yep. Yeah, I need some ochre Quaker oats on the palate.
• 44:57
  > Bob>He passed away. He drank a whole bottle of sunturn.
• 44:59
  > Brent>Yeah.
• 45:01
  > Harm>Who?
• 45:02
  > Bob>Quaker oats guy.
• 45:03
  > Maury>Oh.
• 45:03
  > Brent>Wilford Brummel.
• 45:04
  > Harm>Wilfred Brummell.
• 45:05
  > Maury>Yeah, sorry, missed that one. Little known fact, well concentrated, very velvety, some minerality, lots of honey and apricot.
• 45:13
  > Maury>And again, tropical fruit notes. This is really. It's a. It's a unique and modern style and a modern take on what would otherwise be a traditional, classic sautern.
• 45:24
  > Harm>Yeah, exactly.
• 45:25
  > Maury>Uh, and the finish is relatively long. It just lingers. This is dessert in a glass. This doesn't, in my opinion, ever pair well with a lot of desserts. Perhaps some cheeses.
• 45:35
  > Harm>But this is foie gras.
• 45:38
  > Harm>That's.
• 45:42
  > Brent>Theme. I wait.
• 45:44
  > Maury>Absolutely.
• 45:45
  > Harm>Thank you for the pop songs earlier.
• 45:48
  > Maury>I love this wine. I thought it really reminds her of a beautiful sautern. I don't know where the price point is, but I would argue it's probably a lot cheaper than your average sautern.
• 45:57
  > Harm>Yeah.
• 45:57
  > Maury>And although it's young, it's drinking beautifully. Now, I'm not sure what time will do for this wine, but I really thoroughly enjoyed this today. What did you think? Harm?
• 46:05
  > Harm>I agree with you. I am very aroused.
• 46:08
  > Harm>Exactly. Exactly. Bob, I'm very aroused. So, like, compare, uh, this to a chateau d'kam, which is mostly semio, and, ah, sau blanc, a little bit of salt blanc. This has this muscadel instead of the sau blanc.
• 46:24
  > Harm>You can do muscadel in white borders as well, like d chem. But whereas d cam, a half bottle is, like, $500.03 to 500, even, even more these days. Um, this wine may not match that, but it's a lot more approachable and easier to get.
• 46:41
  > Harm>And, uh, it's, it's not quite the same thing you expect from a Saturn.
• 46:46
  > Harm>It's got its approaches very close.
• 46:49
  > Harm>There's a little bit of salinity on the nose as well, not just all that ripe tropical fruit. The spice from the botrytis is very evidence as well. And it's got a beautiful viscous palette. I really enjoy the viscosity of this.
• 47:03
  > Maury>It does have a beautiful viscosity.
• 47:04
  > Brent>Oh, it's thick.
• 47:06
  > Harm>It's, it's honey and apricot, like you said, uh, Maury. And I'm just getting, just smelling the. But you can if, you know, if you've ever had a boy trussized wine, you know that smell.
• 47:17
  > Brent>Yeah.
• 47:17
  > Harm>And it's, it's always there.
• 47:19
  > Brent>Yeah. And once you have one, you'll never forget it as long as you live.
• 47:24
  > Harm>So I hate to spit it out, but I am diabetic, so let's not be killing myself over it.
• 47:28
  > Bob>Justin, I think this would pair so well with a, uh, high cocoa content, dark chocolate.
• 47:36
  > Harm>I don't know about that, though.
• 47:38
  > Maury>Yeah, I don't agree.
• 47:39
  > Bob>I think you need, I like to test it.
• 47:41
  > Harm>We should test it.
• 47:42
  > Harm>But I think I would like some maybe fruit tart with some cream, like, uh, some like, like those little, those ones with the strawberry and mango.
• 47:51
  > Brent>And you want a dessert that's not overly sweet.
• 47:53
  > Maury>I. Dessert that's more savory. If anything, cheese or foie gras would go.
• 47:58
  > Harm>Cheese and foie gras. A great pairing, too. Great. Just let's do foie gras. But let's do some foie gras with some glazed apricots and some peaches, maybe.
• 48:06
  > Harm>There you can do sweet and savory together. Be happy. I don't know where chocolate fits with this.
• 48:12
  > Bob>What a difference between now and first out of the bottle. Yeah.
• 48:17
  > Maury>No, it needed time, for sure.
• 48:18
  > Bob>It balanced way too cold, and we.
• 48:20
  > Maury>Needed a little bit air.
• 48:22
  > Brent>Well, that's how we do it. We always start out with them cold because, you know, you can't cool them down as they sit on the table all you can, just warm them up. So you let them start cold and let them start slowly warming and then see if they get any better or worse.
• 48:34
  > Maury>And then you find a sweet spot.
• 48:35
  > Brent>You can always. You can always throw it in an ice bucket once you find it, you know?
• 48:38
  > Harm>Yeah. When it's too cold, you mute. You mute a lot of the fruit and acid.
• 48:42
  > Brent>Well, we're going to be giving the Clarendell Amber wine 2021 a well deserved four sips.
• 48:48
  > Harm>That's classified.
• 48:50
  > Brent>So I think the guys at the Oscars did fairly well.
• 48:55
  > Harm>They did.
• 48:56
  > Brent>I think they had some pretty good wine.
• 48:58
  > Brent>So want to thank everybody for coming and joining us on this episode. Thank you, Harm.
• 49:05
  > Harm>Thank you, Bob. And this time, I mean it.
• 49:07
  > Brent>I don't believe you. Thank you, Maury.
• 49:10
  > Maury>Always a pleasure, Bob. Uh, life's too short to drink bad wine.
• 49:16
  > Brent>And thank you, Justin.
• 49:17
  > Bob>Great day in the basement. Thank you very much.
• 49:21
  > Brent>Thank you, Jimmy Kimmel.
• 49:22
  > Harm>So we have strict policies in place.
• 49:25
  > Harm>If anyone in this theater commits an act of violence at any point during the show, you will be awarded the Oscar for best actor.
• 49:33
  > Brent>Yeah.
• 49:34
  > Maury>Okay.
• 49:35
  > Brent>Well, for sip sudden smokes, this is made man. Bob, thanks for joining us and to basically, uh, say what I always say, but Maury had to try and steal it. Remember, wife is too short to drink bad wine.
• 49:46
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 49:55
  > Brent>Give it a little tappy. Tap, tap, tap a roo.
• 49:58
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• 50:58
  > Announcer>This has been a one tan 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. We'll see y'all next time.