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GO TEXAN Truly Significant Texans in Agriculture with Guy Stout, veteran grape grower · GO TEXAN THE Truly Significant

• 0:01
  Speaker 1: Hot in Texas. Found a cross sea ride. It's how
• 0:06
  Speaker 1: we look kid risk. It is honestly boots, it's what
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  Speaker 1: we're wearing.
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  Speaker 2: Horses.
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  Speaker 1: Yea, we may ride farm it is so rewarding branch
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  Speaker 1: should we do with riding?
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  Speaker 3: And we a sub s.
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  Speaker 1: What's left is justinn.
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  Speaker 2: It's done.
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  Speaker 1: What you go say, it's going true sign.
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  Speaker 4: And welcome to Go Texan Podcast. I am Rick Tokini
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  Speaker 4: and we are reporting from San Marcos, Texas at the
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  Speaker 4: Texas Wine and.
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  Speaker 3: Grape Growers Association.
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  Speaker 4: And today's series is going to include so many wonderful pioneers.
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  Speaker 4: And then this first one is Guy Stout, who's been
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  Speaker 4: in the industry for over four decades in a number
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  Speaker 4: of different roles as a wine maker, as a grape grower.
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  Speaker 3: I know you're going to enjoy.
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  Speaker 4: This conversation of significance, and here's the one and only
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  Speaker 4: Guy Stout.
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  Speaker 3: Enjoy. Okay, we are back at.
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  Speaker 4: The Texas Wine and Grape Growers Association convention here in
• 1:30
  Speaker 4: San Marcos, Texas. And thanks to Merrill for bringing us
• 1:36
  Speaker 4: Guy Stout, native Texan master.
• 1:42
  Speaker 3: So some of yet twenty years grape grower, fifteen.
• 1:48
  Speaker 4: Years as a winery owner, ten plus years in restaurants,
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  Speaker 4: thirty years as a distributor, third generation Texan. Wow, nice
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  Speaker 4: to me, you welcome, Thank you man. This this could
• 2:03
  Speaker 4: be the wrap up show of all wrap up shows.
• 2:07
  Speaker 4: You have got a world of experience, and I don't
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  Speaker 4: think we've met anybody who's done it all. So what's
• 2:16
  Speaker 4: it like to be here and what's this experience been
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  Speaker 4: for you today?
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  Speaker 2: Well? I get the visit with old friends. You know,
• 2:24
  Speaker 2: you stick around long enough, you get to say say
• 2:28
  Speaker 2: hi to everybody.
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  Speaker 3: That's right.
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  Speaker 2: Well, yeah, it's it's really good reconnecting with people that
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  Speaker 2: you know. This this is an environment that brings everyone
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  Speaker 2: together and we don't see each other.
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  Speaker 3: Any Yeah, not enough time, that's right.
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  Speaker 2: You always been so busy, right, So if.
• 2:48
  Speaker 4: You were to write a farmer's almanac on the industry,
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  Speaker 4: knowing you've been through every conceivable rainstorm, dust storm, tornado,
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  Speaker 4: Hurricane I storm, what would be the time all of
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  Speaker 4: that farmer's almanite?
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  Speaker 2: Ah, if you don't like the weather, wait to nour
• 3:08
  Speaker 2: it'll it'll change it.
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  Speaker 4: Soeunds like the meteorologies we used to have in Dallas,
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  Speaker 4: Fort were Harold have I think that's what he said.
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  Speaker 2: Yeah, I knew him, well, I knew of him. Yeah.
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  Speaker 3: Yeah, he's sort of everybody's hero who.
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  Speaker 2: Actually shared was my sports.
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  Speaker 3: Is that right? Oh?
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  Speaker 4: In the Dallas Morning News. Yeah yeah, yeah, that's so cool.
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  Speaker 4: Are where are you from in Texas?
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  Speaker 2: Dallas?
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  Speaker 3: In Dallas, I was from Sherman.
• 3:36
  Speaker 2: Yeah, and we used Sherman. That's that's TV Munson.
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  Speaker 3: It is Munson.
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  Speaker 4: Tell us about the Munson's from your perspective, you're the
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  Speaker 4: only one who may have mentioned them today, the Munson family.
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  Speaker 2: You know, you know, it's it's it's easy for me
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  Speaker 2: to say, is a Texan that European wine growers owe
• 4:03
  Speaker 2: their crops their success to TV Munths out of Dennison, Texas.
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  Speaker 2: The first vineyard I ever visited back in the seventies
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  Speaker 2: as a young man really getting interested in wine working
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  Speaker 2: in restaurants, I got tired of reading about vineyards and things.
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  Speaker 2: So he was the closest thing I could get to.
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  Speaker 2: And there's still some right there by the Junior College
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  Speaker 2: by the airscript out.
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  Speaker 3: There, Inson County.
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  Speaker 2: Grayson County College, Right, that's it. Yeah, there are some
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  Speaker 2: of his original varieties that he came up with are
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  Speaker 2: still planted there, which is great. And it was his
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  Speaker 2: rootstock that kind of saved the European vineyards. They have
• 4:55
  Speaker 2: been all over the country trying to find something that
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  Speaker 2: would well, and not all varieties grafted well. I think
• 5:06
  Speaker 2: in the Lower Valley where I was traveling, they said,
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  Speaker 2: you know, this is one hundred forty some odd years
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  Speaker 2: ago that there was more pinon nooi in the Lower
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  Speaker 2: Valley where we know Sincere and we who may. Uh
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  Speaker 2: there was Sauvillon bloc in Pino and Roue, but Pino
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  Speaker 2: noir did not take to the grafting as well, so
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  Speaker 2: Sauvignon Blanc did. So that's how Sauviona got so popular
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  Speaker 2: in sanser. So. Yeah, the little stories like that, and
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  Speaker 2: you know, the the ability of months and to be
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  Speaker 2: able to ship out as much as it was to
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  Speaker 2: European and to have them propagate those same rootstocks. Yeah,
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  Speaker 2: it's it's pretty amazing. I wish I had met him,
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  Speaker 2: but uh, I'm not that old.
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  Speaker 3: So I understand.
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  Speaker 4: To my recollection, there's pioneers like the Munson's and you
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  Speaker 4: MARYL and Paul that have made this difference.
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  Speaker 3: And I'm wondering if you.
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  Speaker 2: Were to you know, the Hollers and the Beckers, Ed
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  Speaker 2: and Susan Ohler, and then Richard and Bunny Becker they are,
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  Speaker 2: and then McPherson out of love it. Those are solid
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  Speaker 2: core of of Texas that brought Texas back to where
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  Speaker 2: it is today. It's without ghost families, and they are
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  Speaker 2: all families. McPherson's still out there kicking it. I saw
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  Speaker 2: Doc Uh Richard Becker not too long ago, and I
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  Speaker 2: haven't had all his past, but Susan Olwer is still here.
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  Speaker 2: But those families put it together. That's back in the seventies.
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  Speaker 3: And true pioneering days. I want you to kind of take.
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  Speaker 2: The I'm sure I missed somebody in there.
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  Speaker 3: You might have, but I think you get the biggest.
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  Speaker 4: I want you to take the podium and just thank
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  Speaker 4: anybody who ever shaped your career and made a difference
• 7:24
  Speaker 4: in in your life, especially in the wine industry.
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  Speaker 2: Well it would have been h I think his name
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  Speaker 2: was Jean Lafleur. At the Dominick's Restaurant in Dallas. UH
• 7:38
  Speaker 2: as a bus boy there fine dining. My job was
• 7:42
  Speaker 2: to stock the wine shelves when the orders came in,
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  Speaker 2: and you know, he threatened me every time I got
• 7:50
  Speaker 2: something wrong. Loud, proud French, and you know, he taught
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  Speaker 2: me how to pronounce the wine. See, he really spiked
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  Speaker 2: my interest. And then the owner of that restaurant, Danny Russo,
• 8:05
  Speaker 2: on my eighteenth birthday, he sent me a half bottle
• 8:09
  Speaker 2: of the red Burgundy palmart and half a half. I
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  Speaker 2: was eighteen years old, and you know, I already knew
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  Speaker 2: what drinking was, all right, but I hadn't been drinking
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  Speaker 2: real fine wine. And at that point he sent it
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  Speaker 2: on my birthday there at the restaurant with my high
• 8:32
  Speaker 2: school schuel, and I fell in love with it. I went, jeez,
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  Speaker 2: that's good. And it sparked my interest. And then the
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  Speaker 2: true mentor of mine was Larry and Jack Shapiro at
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  Speaker 2: Marty's in Dallas. They had the finest wine shop in
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  Speaker 2: the state. They were second and nine. You'd have to
• 8:56
  Speaker 2: go to Martin's Wine Cellar in New Orleans to catch
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  Speaker 2: uh with what we were doing back in the seventies there.
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  Speaker 2: So that's it. And then the little Barbara family, James
• 9:08
  Speaker 2: and James and Tony Lebarbara kind of helped me along
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  Speaker 2: the pathway. There's so many people that now my winery
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  Speaker 2: friends that I got to meet over the generations and
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  Speaker 2: who are many many have passed now, so.
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  Speaker 3: Of course that's that's sweet. Thank you for doing that.
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  Speaker 2: There is.
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  Speaker 4: To the outsider of your industry. There's a mystique about
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  Speaker 4: the right wines that are paired with food. And I
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  Speaker 4: bet you over the course of your career you've seen
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  Speaker 4: an evolution in and maybe one could call it an
• 9:48
  Speaker 4: advancement and how wines are paired with food. Tell us
• 9:51
  Speaker 4: about the big headlines there and what you've what you
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  Speaker 4: would go oner for today's person who wants to go
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  Speaker 4: out and pair a wine with.
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  Speaker 2: Orst, Well, you know, it is amazing that whatever I
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  Speaker 2: order off the menu goes with the wine that I'm drinking.
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  Speaker 3: You kind of cut it to the.
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  Speaker 2: I cand of pick the wine first.
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  Speaker 3: No stuffiness, nos snottiness.
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  Speaker 2: Well no, no, it's grape juice. You know, everybody's made
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  Speaker 2: it out to be this super sophisticated thing, and you
• 10:36
  Speaker 2: know that you must be somebody if you're drinking wine
• 10:40
  Speaker 2: that was back in the day. It needs to be
• 10:43
  Speaker 2: more of a household beverage. You know, it doesn't you know,
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  Speaker 2: you drink a beer, you don't think about it. You
• 10:51
  Speaker 2: drink a glass of wine. Everybody's like, ooh, mister, mister
• 10:55
  Speaker 2: high falutin over here, got got your glass of wine.
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  Speaker 2: But uh, you know, wine is you know, it's it's
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  Speaker 2: just a health beverage. Take the alcohol equation out of it.
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  Speaker 2: There is a complexed matrix of components that are in
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  Speaker 2: wine that are so good. Everyone talks about, well, I
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  Speaker 2: eat my you know my my vitamin pills and probiotics
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  Speaker 2: and all that stuff. If you've got a healthy system. Uh,
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  Speaker 2: wine is all about that. So there, it's it's just incredible.
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  Speaker 2: I mean I could run down a list of nutrients, polyphenols,
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  Speaker 2: peptons and things that are in wine at the Scientis
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  Speaker 2: that are good for your system, but we don't hear
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  Speaker 2: about it. You just hear why it's got alcohol. Yeah,
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  Speaker 2: it's we need to get that message out there. And
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  Speaker 2: and the big message that I would tell every Texas
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  Speaker 2: grapegrower winery would be, you know, put loud and proud
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  Speaker 2: on your materials, no sugar added, because people are so
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  Speaker 2: obsessed with sugar they are and carbos and proteins.
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  Speaker 3: Sugar has cancer to us.
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  Speaker 2: So you know, the entire Industrial Revolution was fueled by
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  Speaker 2: cheap wine. In the South of France, I mean, you're
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  Speaker 2: your pay was basically a couple of liters of wine
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  Speaker 2: for lunch and then an onion or a potato or
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  Speaker 2: something to generate. Anyway, I'm taking off when you're there. Sorry, No,
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  Speaker 2: that's all on. That's the kind of history that we crave.
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  Speaker 3: It's a.
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  Speaker 4: This group that we've talked with today, maybe one hundred
• 12:44
  Speaker 4: and fifty some odd people here at the convention, and
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  Speaker 4: I think that there's up to eight hundred vineyards in Texas.
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  Speaker 4: We researched it and found out, okay, so there's so
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  Speaker 4: much wine that's sold, but what's the real economic impact.
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  Speaker 3: And we found out that it's thirty five billion dollars
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  Speaker 3: a year.
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  Speaker 4: People coming to visit these vineyards, have events there, drink
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  Speaker 4: the wine.
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  Speaker 3: And all that. That's a big business.
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  Speaker 2: That's that's a good number.
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  Speaker 3: It's a it was surprising.
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  Speaker 4: And then and then we walk in here and we go, well,
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  Speaker 4: how many people are actually associated with building that business?
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  Speaker 4: And my big question walking away today is are we
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  Speaker 4: on the cusp of a renaissance for the wine industry?
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  Speaker 2: Yeah? I think we've seen it over the past ten years.
• 13:43
  Speaker 2: You know, the worst kept secret in the state is Fredericksburg, Texas.
• 13:50
  Speaker 2: That that little Corridor Wineries now it. The good part
• 13:55
  Speaker 2: is that it's really drawn some attention and that it's
• 13:59
  Speaker 2: become an attraction and like every girl that has our
• 14:03
  Speaker 2: little bride's made parties are going out to the Hill
• 14:07
  Speaker 2: Country and having a blast and it's great. But the
• 14:13
  Speaker 2: batside of that is the population of the wineries has
• 14:16
  Speaker 2: grown so much that it depletes any one winery from achieving,
• 14:22
  Speaker 2: you know, more sales than than they could had it
• 14:26
  Speaker 2: not been for the proliferation. But we need the wineries.
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  Speaker 2: I go back to the vineyards and most of them
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  Speaker 2: are located up in Lubbock. Even some of those guys
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  Speaker 2: that outside of the Hill Country are putting in tasting
• 14:42
  Speaker 2: rooms in the Corridor to take advantage of just that
• 14:48
  Speaker 2: that that tourism that that occurs. You can't get them
• 14:52
  Speaker 2: to go to love as much as that we'd love
• 14:55
  Speaker 2: to and love. It's beautiful. Mcpheerson Winery chemic For has
• 15:00
  Speaker 2: built a beautiful facility and it's right there. You know,
• 15:05
  Speaker 2: if you're Texas tech van, you've got a great place
• 15:09
  Speaker 2: to go and have fun. It's great, But most of
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  Speaker 2: the grapes are down to Brownfield South, and there's a
• 15:16
  Speaker 2: lot of custom crush facilities that have popped up. We're
• 15:20
  Speaker 2: finally getting enough vineyards in the ground to supply the industry.
• 15:28
  Speaker 2: Now Texas Wine has, you know, had to supplement from
• 15:33
  Speaker 2: out of state because the brands have gotten very popular
• 15:38
  Speaker 2: and they can't shut down the chasing room. You can't
• 15:42
  Speaker 2: send your staff home when you run out of your
• 15:46
  Speaker 2: grapes Texas grapes, and so they've supplemented them without a
• 15:51
  Speaker 2: state product. And I know some of the growers would
• 15:56
  Speaker 2: are our right, well, I still have fruit. Well, you know,
• 16:00
  Speaker 2: let's let's get them fruit in the right hands. Let's
• 16:03
  Speaker 2: get it out to the right wineries. I don't fault
• 16:07
  Speaker 2: of winery from wanting to keep their employees employed, to
• 16:13
  Speaker 2: keep their their staffs together, to keep the ball rolling,
• 16:19
  Speaker 2: and you can't just shut her up. So you know,
• 16:23
  Speaker 2: there's there's bits amount of state stuff coming in and
• 16:29
  Speaker 2: some are blended with Texas wants to to kind of
• 16:33
  Speaker 2: stretch it. I guess as a filler, right right, But
• 16:38
  Speaker 2: what we're doing at Texas is spectacle. The quality of
• 16:42
  Speaker 2: the wines over the past ten years is just fantastic.
• 16:46
  Speaker 2: And I'm pretty objective. I taste wints from all over
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  Speaker 2: the planet. And if you can't compete on the global scale,
• 16:56
  Speaker 2: you know, then you're a novelty. Then just people, well
• 17:00
  Speaker 2: it's Texas white, so we got to have it. And uh,
• 17:03
  Speaker 2: it's not a novelty, it's it's you got to compete
• 17:07
  Speaker 2: on the world stage, and Texas is starting to do that.
• 17:10
  Speaker 2: We're beating the French with Vionnier, We're we're cracking out
• 17:14
  Speaker 2: some of the best temporadillo in the world, you know
• 17:17
  Speaker 2: that saying they're better than the Spanish. But we're doing
• 17:21
  Speaker 2: a very good job. Some of the Italian varieties are
• 17:25
  Speaker 2: Vera Nero, Daola, Sangovees are doing well here as well.
• 17:31
  Speaker 2: So we're not your cabinet chardonay kind of state. Now,
• 17:36
  Speaker 2: we do a good job with cabinet and chortenay, but
• 17:40
  Speaker 2: you know, it's not our what we hang our hat on.
• 17:44
  Speaker 2: I think in the White Wines it's the Rown varieties. Fionnier,
• 17:50
  Speaker 2: Marson Rousso and then Shirah and Temperanillo have really done
• 17:57
  Speaker 2: very well here too. So we're not the usual chart net.
• 18:01
  Speaker 3: Kevin, you probably are the singular.
• 18:08
  Speaker 4: Most informed and sophisticated person i've interviewed today.
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  Speaker 2: Yeah, I mean there's a there's a whole bunch of
• 18:17
  Speaker 2: them out there. Texas has got a lot of knowledge,
• 18:24
  Speaker 2: and it's it's not the oh, let's let's just make
• 18:27
  Speaker 2: wine because I hear it's good for you. You know,
• 18:31
  Speaker 2: there's good science behind all the wineries. Now that wasn't
• 18:35
  Speaker 2: there in place years ago, decades ago. But now it's
• 18:39
  Speaker 2: good science. It's good viticultural practice and exactly it's great
• 18:43
  Speaker 2: clonal selections. It's put the right grape in the right place.
• 18:48
  Speaker 2: You know, there's a lot of knowledge in the industry. Yeah,
• 18:54
  Speaker 2: thank you for saying.
• 18:55
  Speaker 3: That you truly aren't.
• 18:58
  Speaker 4: And then I'm gonna say now the other side of
• 19:01
  Speaker 4: my mouth about the industry here. Having been in food
• 19:07
  Speaker 4: and beverage and run Colombo yogurt, we knew how to
• 19:12
  Speaker 4: play Colombo yogurt in New England because it was out
• 19:16
  Speaker 4: of andover mass Okay. But we figured out how to
• 19:21
  Speaker 4: play Colombo yogurt in California. So we didn't say we
• 19:25
  Speaker 4: were from New England.
• 19:27
  Speaker 3: Because people hate people from Boston.
• 19:30
  Speaker 4: And when I stepped into that role up there, the
• 19:33
  Speaker 4: minute I said word one, they knew I was native Texan.
• 19:37
  Speaker 3: So there's a light just between me, me and you Texans.
• 19:42
  Speaker 4: Sometimes when they hear we're from Texas, it's like oh
• 19:50
  Speaker 4: and then they a stigma takes over and they don't think.
• 19:53
  Speaker 3: Now does that apply to wine as well?
• 19:56
  Speaker 2: Oh? Absolutely, yeah, yes, they wanted to know words, where's
• 20:01
  Speaker 2: your horse, where's your gut? You make it wine? You
• 20:05
  Speaker 2: got to be kidding, see, And so that's detrimental. Yeah,
• 20:08
  Speaker 2: there's still tell people that my hometown's doubtless and they
• 20:13
  Speaker 2: go a j r. Yeah, of course, and that how
• 20:18
  Speaker 2: long ago was that?
• 20:19
  Speaker 4: Heally people in the northeast to go, oh November twenty second.
• 20:29
  Speaker 3: Nineteen sixty three.
• 20:30
  Speaker 4: Yeah, you're part of what killed Kennedy to this day
• 20:35
  Speaker 4: and they're dying off of course. But there's so you're
• 20:38
  Speaker 4: with me on the Texas stigma, and it's not that
• 20:42
  Speaker 4: may not be good for us to be pushing marketing
• 20:45
  Speaker 4: Texas wine.
• 20:47
  Speaker 2: Well no, it's uh, it's not about Texas. It's about
• 20:53
  Speaker 2: quality and that's the issue. And that's what I mentioned.
• 20:57
  Speaker 2: You've got to be able to stand with the world market.
• 21:01
  Speaker 2: You got to you got to play on the big stage.
• 21:04
  Speaker 2: It's not about is it Texas. I grew grapes here
• 21:08
  Speaker 2: for twenty years, and all I want to do is
• 21:10
  Speaker 2: make a world class red wine. I didn't want to
• 21:13
  Speaker 2: make the best Sarah you ever had in your life.
• 21:17
  Speaker 2: I grew Sarahan timper to Ork. I wanted to make
• 21:21
  Speaker 2: a great bottle of red wine. And you know, about
• 21:26
  Speaker 2: three out of twenty vintages, I was getting close. I
• 21:31
  Speaker 2: never got there. So about five years ago, was sold
• 21:35
  Speaker 2: our vineyard. I did very well with the real estate,
• 21:39
  Speaker 2: but I missed my tractor. You know, I can't hardly
• 21:43
  Speaker 2: talk about my venue without my tractor. Got dang it.
• 21:48
  Speaker 2: I had two of them, Alice Chamdlers fifty with the
• 21:54
  Speaker 2: wheels in the front.
• 21:56
  Speaker 3: Now we're talking to sentimental stuff. Yeah, that's that's so,
• 22:00
  Speaker 3: that's stuff with the heart.
• 22:04
  Speaker 2: You know. The thing about Texas and what I'm going
• 22:07
  Speaker 2: to talk about tomorrow is all about working with distributorships
• 22:12
  Speaker 2: and how to work with retailers and restaurant tours. And
• 22:16
  Speaker 2: it's got to be more than just Texas. It's got
• 22:19
  Speaker 2: to be in the bottle. It's got to be in
• 22:21
  Speaker 2: the price point. You've got to deliver, you know, you've
• 22:24
  Speaker 2: got to be relevant, and you have to be a
• 22:27
  Speaker 2: money source for the restaurant, for the retailer, for the distributor.
• 22:32
  Speaker 2: If you try to cut them out, Uh, then you
• 22:36
  Speaker 2: better just sell it yourself. And you better be ready
• 22:40
  Speaker 2: to write that hand right that case, put it in
• 22:43
  Speaker 2: your car and go deliver it and you want to
• 22:46
  Speaker 2: and you go and do that every week if you're successful.
• 22:51
  Speaker 2: So you know, I'm preaching tomorrow a little bit about
• 22:55
  Speaker 2: Texas getting away from Texas wine section on a wine list.
• 23:00
  Speaker 2: There you go and and incorporate into the regular list
• 23:04
  Speaker 2: and uh, you know where you belong.
• 23:07
  Speaker 3: Yeah, that's right.
• 23:08
  Speaker 2: And you know, show your quality, show your price sensitivity
• 23:15
  Speaker 2: and relativity that you have being there and doing that. Uh,
• 23:21
  Speaker 2: that's where you got to compete. That's where, Yeah, you've
• 23:25
  Speaker 2: got to get in there. Take off the gloves because
• 23:29
  Speaker 2: it's tough out there right now.
• 23:31
  Speaker 4: Absolutely it's getting it's getting magatively even a little bit tougher.
• 23:34
  Speaker 3: But highest quality always.
• 23:37
  Speaker 4: Stands out right. It's and even though this is an
• 23:40
  Speaker 4: apples and origins comparison, Bluebell has gone national and they
• 23:47
  Speaker 4: command the space and they have the highest prices outside
• 23:51
  Speaker 4: of the state of Texas. But they didn't say Texas
• 23:56
  Speaker 4: may it says blue Bell with a cow and little
• 24:00
  Speaker 4: girl on the front, and it's about great taste on
• 24:03
  Speaker 4: their homemade vanilla.
• 24:05
  Speaker 3: Everybody likes home so it's apples and oranges. But look what.
• 24:10
  Speaker 4: They've done without boasting about Brennam Texas. Right, So I
• 24:18
  Speaker 4: think I think our industry here is in for a
• 24:22
  Speaker 4: renaissance if they'll get off of Texas.
• 24:25
  Speaker 2: Well, you don't lead with Texas, you lead with price
• 24:31
  Speaker 2: and uh, you know, back on the stage, you got
• 24:35
  Speaker 2: to play, That's exactly. You've got to be willing. You've
• 24:37
  Speaker 2: got to be capable of playing on the on the
• 24:42
  Speaker 2: on the field. You belong on the field. That's just like,
• 24:45
  Speaker 2: put me in, coach, I'm ready to play. There you go, Fogarty.
• 24:53
  Speaker 4: Okay, final question at our agent stage. You and I
• 25:00
  Speaker 4: I probably have our own definition of success versus significance.
• 25:04
  Speaker 4: I'll talk about this all the time. What is success
• 25:07
  Speaker 4: versus real significance?
• 25:11
  Speaker 2: Success versus significance? Wow, I mean just small question, right,
• 25:19
  Speaker 2: Not for you, No, it's for me. You know, success
• 25:26
  Speaker 2: is having a nice home, nice wife, nice family, all
• 25:32
  Speaker 2: of the things that you know. Yeah, and that's it.
• 25:39
  Speaker 2: I love what I do, but I've been doing it
• 25:41
  Speaker 2: pretty much my whole life. Significance significance of I'm not
• 25:50
  Speaker 2: following the question very well, sure you are.
• 25:55
  Speaker 4: A lot of people today have said that significance is
• 25:59
  Speaker 4: about others and success was about me. They also said
• 26:04
  Speaker 4: that there's metrics around success, and significance is when you
• 26:09
  Speaker 4: decide to start teaching other people about the wine industry
• 26:13
  Speaker 4: and creating your replacements.
• 26:17
  Speaker 2: Yeah, yeah, succession planning, and well it's you know, I
• 26:23
  Speaker 2: like to be thought of as somebody that gave back
• 26:27
  Speaker 2: to the industry. So and that is one of the
• 26:30
  Speaker 2: things I feel very strongly about. I've taught a generation
• 26:37
  Speaker 2: or two behind me about wine in restaurants, in retail.
• 26:43
  Speaker 3: That's significant in.
• 26:45
  Speaker 2: Wine schools, so you know that's that's significance too.
• 26:51
  Speaker 4: Okay, now let's talk about your significant other. I'll phone
• 26:54
  Speaker 4: a bonus questions. Tell us about you love her so much?
• 27:01
  Speaker 2: Well, I work for her. I work for her and
• 27:07
  Speaker 2: she first me about every week and then I wake
• 27:13
  Speaker 2: up employed again.
• 27:15
  Speaker 4: So that's uh, that's great.
• 27:22
  Speaker 2: So she's uh wow, you learn. You learn a lot
• 27:28
  Speaker 2: about each other as you grow older, and the older
• 27:33
  Speaker 2: we get, the better we get.
• 27:36
  Speaker 3: Sure.
• 27:37
  Speaker 4: Thank you for joining us on this Go Texan podcast.
• 27:41
  Speaker 4: We thank Commissioner Sid Miller and the team at the
• 27:44
  Speaker 4: Texas Department of Agriculture for their support, and we urge
• 27:47
  Speaker 4: you to support the Texas wine industry and the hundreds
• 27:51
  Speaker 4: of wineries and thousands of great growers out there in
• 27:54
  Speaker 4: our state. When dining out, consider ordering Texas wines and
• 27:59
  Speaker 4: remember Texas agriculture truly matters and our wine industry is
• 28:04
  Speaker 4: robust because of you. This show is produced in connection
• 28:08
  Speaker 4: with the Texas Department of Agriculture. The original music is
• 28:12
  Speaker 4: from Tsbrocks dot Com, the truly significant band. Until next
• 28:17
  Speaker 4: time we go Taxan hot in Texas.
• 28:20
  Speaker 1: Found a processing ride is how we look is brisk.
• 28:25
  Speaker 1: It is honestly boss. What we're wearing horses yea, we
• 28:31
  Speaker 1: may ride farm.
• 28:33
  Speaker 2: It is so rewarding.
• 28:35
  Speaker 1: Branch should we do with rime and wea sucks?
• 28:42
  Speaker 2: What's left is just empty.
• 28:47
  Speaker 1: It's done what you classes, it's no in true SIGNI.
• 38:54
  Speaker 3: And welcome to Go Texan Podcast.
• 38:58
  Speaker 4: I am Rich Tokini and we are reporting from San Marcos,
• 39:03
  Speaker 4: Texas at the Texas Wine and Grapegrowers Association. And today's
• 39:11
  Speaker 4: series is going to include so many wonderful pioneers in
• 39:14
  Speaker 4: the industry. This first one is Guy Stout, who's been
• 39:19
  Speaker 4: in the industry for over four decades in a number
• 39:22
  Speaker 4: of different roles as a wine maker, as a grapegrower.
• 39:27
  Speaker 4: I know you're going to enjoy this conversation of significance,
• 39:31
  Speaker 4: and here's the one and only guy Stout enjoy