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Spill The Wine Episode 5: A new podcast idea is born at London Born Winery! · Spill The Wine

• 0:00
  Andrea Morris [00:00:00]: Hello, friends. I'm Andrea Morris, and welcome to another episode of Spill the Wine. Spill the Wine, of course, is a podcast about, you guessed it, wine. And, we take you on taste testings to wineries around the Niagara bench region and of course in the future we'll be going to other regions as well but since I live here I want to promote the wines in the area that I live. We're also trying to debunk a little bit of the myths about wine like you have to know something about wine in order to enjoy it and the wine has to be expensive in order to be good. So today, we're going to be having a tasting at London Born Wineries. And, if you listen to our first podcast, you would know Sarah because she popped in and was a special guest on Cornerstone. But today, the show is all yours, Sarah.
• 0:01
  Andrea Morris [00:00:42]: So welcome to Spill the Wine.
• 0:02
  Sarah [00:00:44]: Hello. Yay. Thank you. This is awesome. I'm so glad that you're here and I'm here and that we're all here at, at our, our winery. We're actually at our new winery, in Vineland, just on Cherry Avenue. But we'll talk about that in a bit. But, yeah, super excited to be here.
• 0:03
  Sarah [00:01:04]: And have you tried some of our wines and some of the wines that, honestly, I I don't think I've even tried yet, but they're that new. Wow. This is exciting.
• 0:04
  Andrea Morris [00:01:14]: This is an amazing experience. So London born, tell
• 0:05
  Sarah [00:01:17]: me a little bit about the history of the winery. How did you guys get started? Yeah. So anything I mean, you've done you've done some of these podcasts before. You've done a few of them. You probably ask the winemakers or the the winery owners the same question. And I'm probably gonna give you the same answer. Why did we do this? How did we get into the how did we get into the wine industry? Because we're insane. Like that's like that no one no one in their right mind wakes up and like, I'm gonna have a winery.
• 0:06
  Sarah [00:01:52]: No. You gotta be a little bit you gotta be a little bit crazy to to actually do that. But, all jokes aside, we came the winery came about through kind of one of those crazy ideas that it's like, Yeah. Okay. And then it actually became a thing. Let's, I'm trying to decide what part what part of the story I should start at. Like from the very very beginning.
• 0:07
  Andrea Morris [00:02:22]: Did you start growing grapes first? Were you farming grapes first? Or did you
• 0:08
  Sarah [00:02:25]: just So okay. We'll go right from the very beginning. So as you can probably tell, not originally from Canada. So we moved from England to Canada when I was about 3 years old. Yes. I somehow kept the accent. Don't know how but people like it. So cool.
• 0:09
  Sarah [00:02:46]: We moved from England to New Brunswick. Nothing to do with wine in New Brunswick. Now now so I mean, Nova Scotia's got a great wine scene. If you're ever in Nova Scotia, go check out the wine scene there. But we moved to New Brunswick for something completely different. My dad is a electrical engineer. And he was told to set up a division of the company in Canada. And it was a take your family out, it'll be like 3 years, we'll help you get settled.
• 0:10
  Sarah [00:03:20]: Take your family out, set it up, and then you can all come back home. It's fine, don't worry about it. 3 years, that's all we want from you. And then we never went back. And then we were in Moncton. We lived in Moncton. And we were kind of at this sort of as a family, we had this awesome opportunity to kind of do whatever we wanted, wherever we wanted. We were kind of thinking about a move.
• 0:11
  Sarah [00:03:47]: My parents were sort of thinking about a move and it was like, okay if we were gonna move, where would we go and why? What are we moving to? And because we're a European family, we will all be drinking. Okay. Well okay. Let me let me not like I'm not gonna make my parents sound like horrible parents, but like we're a European family. So if you're 16, you get a little glass of wine. Wine. So we're all sitting in the back, in our back patio area, having some wine. And we we get this crazy idea of oh, what about a winery? We like wine.
• 0:12
  Sarah [00:04:22]: Again, New Brunswick at the time, not not a good wine scene. And it's funny that one of the wines we're going to taste later today is the only wine that you could get in New Brunswick, and we hated it. But we drank our cousin's the only thing. But it was, oh my god. So bad. And so we got to this idea where it was like, well, what about a winery? Okay. That's a crazy idea. And then we looked into it more.
• 0:13
  Sarah [00:04:52]: And we're like, okay. Where are wineries? And we'll go through the whole we'll skip the whole, like, back and forth part. We landed on Ontario. We landed on the Niagara region because we're out in the country. It's gorgeous. It's nice and quiet. And then you have Toronto an hour away. So if you want that hustle and bustle city life, you can go do that.
• 0:14
  Sarah [00:05:13]: And Buffalo is Exactly. An hour away. Yeah. So you have the city life if you want, but you're out here in the country and it's it's nice. And so we we started a winery with absolutely no wine knowledge other than we'd like to drink wine. So we did the courses at Niagara College. And between that and just the support of the entire industry. And kind of just learning as we go.
• 0:15
  Sarah [00:05:47]: We created a winery. Now what year was
• 0:16
  Andrea Morris [00:05:49]: that that you just that you started everything? Oops. Oops. Sorry about that. You can edit
• 0:17
  Sarah [00:05:55]: that out. So we have had the winery in existence for about 12 years now. Mhmm. Where we are now is a brand new building. Can you
• 0:18
  Andrea Morris [00:06:09]: just hang on for
• 0:19
  Sarah [00:06:10]: a second? Yeah. Of course.
• 0:20
  Andrea Morris [00:06:13]: Hi. It's Andrea. Hi. No. I'm recording a podcast right now.
• 0:21
  Sarah [00:06:25]: So, yeah, we we've had the winery for 12 years now, and we've gone through some changes as we've, as as the years have gone by and we've learned from the changes. And, you know, every every it sounds so cheesy, but every day's a new day to be better. And I I'm super excited, about our new spot. We actually our 1 year anniversary was, last this weekend. Or what are we yeah. Well, Wednesday. So last weekend. June sorry.
• 0:22
  Sarah [00:07:04]: July 29th. We have officially been open at this location for a year now. So we're we're absolutely loving this location. Best thing to do, I'm going to describe it to everybody listening, but obviously, the best thing to do is come out and see it for yourself. But it's very much a smaller, smaller location. Wine bar and retail store. We're sitting in the main retail, wine bar area, inside. And what I wanted to do is very much make it not so much a winery.
• 0:23
  Sarah [00:07:41]: Yes. We're a winery, obviously. Not so much a winery, but more of a, like, when you go downtown and you go to a cool, chic little bar and they and it looks pretty and it's all trendy and everything. That's sort of a little bit of the vibe that I was going for. And then there's a a couple little, nods to, to London born theme that you'll see as you look around. And then the blatantly obvious one as you come in the driveway with our, The phone box. The the phone booth, the British phone booth, which we actually had shipped right from England. Wow.
• 0:24
  Sarah [00:08:18]: Yes.
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  Andrea Morris [00:08:18]: That's a nice touch. Wow. Now what made you want to move location to here from where you were before?
• 0:26
  Sarah [00:08:25]: That that one's a simple one. Better exposure. The other property, which we still have, we use it as an event space. We do small intimate weddings there. We do pop up weddings there, kind of where we're we're hosting the Sunflower Fest, later in August. We so we still have that property, but it's it's a little bit out of the way. And so we'd have this we'd have this great great location, great wines, we really wanted to have everybody come out but people just didn't know where it was. It wasn't a place where you would stumble across.
• 0:27
  Sarah [00:09:10]: Here on Cherry Avenue people stumble across us all the time. We have people come in and just come in, they're like, never been here before. We were just driving by, thought we'd check it out. We're like, yes. Thank you, please. So that's exactly what we wanted. And it's it's nice that we have a bunch of great wineries on the street as well. And so we kind of all work together on like the Cherry Avenue wineries.
• 0:28
  Sarah [00:09:39]: And it's awesome that we can be like, oh, yeah. You've had a great time here. Go check out Redstone. They're literally 3 minutes away. Go to Megalomania. Go to Ridge Point. They've got great pizza. You know, you can go around a Taos.
• 0:29
  Sarah [00:09:53]: Yeah. Exactly.
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  Andrea Morris [00:09:54]: They've got they've got a donkey.
• 0:31
  Sarah [00:09:55]: Yes. Sorry. It's Tawes here in Redstone Down on
• 0:32
  Andrea Morris [00:09:58]: the Yeah.
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  Sarah [00:09:59]: On the, on King Street there. But, yeah, Tawes. Great whites Yeah. Great chin. And they have a donkey. Yes. That's always a bonus. Yeah.
• 0:34
  Sarah [00:10:10]: People people love it. And I also often see the donkeys or the the goats munching away in different areas. I'm like, hi.
• 0:35
  Andrea Morris [00:10:20]: Yeah. There are a couple of wanderers that have sheep too around here. Yeah. Yeah. But well, let's you know what? I'm getting thirsty. Let's Uh-huh. Let's have some wine.
• 0:36
  Sarah [00:10:27]: Yeah. We've got a bunch of bottles sweating here on the table. So, let's crack them open.
• 0:37
  Andrea Morris [00:10:34]: And What are we gonna start with, Sarah?
• 0:38
  Sarah [00:10:36]: I think you know what? Let's start with, our 2023, so brand new Woo. South Kensington Pinot Grigio. So as I go through these, you'll notice that I'm saying names and I was like, wait. Is that a is that a varietal? What does South Kensington mean? That's not a varietal. Right? It's, what we've done with all of our wines is all of what we call our borough series. So, are named after specific boroughs or neighborhoods in London that have some sort of meaning to the family, have meaning to things that my parents did as they grew up. And so we've kind of done a little bit of just made it a little bit more interesting, a little bit more different than just putting the varietal on there.
• 0:39
  Andrea Morris [00:11:29]: Right.
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  Sarah [00:11:29]: And then we keep the tasting notes on the back of the labels very, very brief because with wine, it's yeah. We're here as the, quote, quote, professionals to kind of tell you how what you're tasting. But honestly, really, it's all
• 0:41
  Andrea Morris [00:11:48]: about what you taste. Exactly. Because we all have different palate.
• 0:42
  Sarah [00:11:51]: Exactly. So I don't wanna influence we don't wanna influence you being like, oh, this has lots of notes of pear and undertones of grass and blah blah blah. Yeah. No. If you don't get pear, then you don't get pear. That's okay. So we keep the tasting notes short.
• 0:43
  Andrea Morris [00:12:05]: I'm gonna grab that one.
• 0:44
  Sarah [00:12:06]: Okay. There we go. And, put in little stories on the back labels about what that borough means to us. So right now, the 2023 South Kensington Pinot. So it's a Pinot Grigio. It's kind of
• 0:45
  Andrea Morris [00:12:24]: It's very light colored.
• 0:46
  Sarah [00:12:25]: It is. Yes. It's almost clear. It is. Yeah. And it's super cool. I don't know whether we've made a wine like this before. It is a pinot grigio.
• 0:47
  Sarah [00:12:35]: It drinks a little bit more like a pinot grig. For those who are wondering what the difference between pinot grigio and pinot gris is. They're they're the same grape. Oh, I didn't know that. Yeah. They're the same grape varietal. It's the pinot grigio versus pinot gris is comes down to how it's produced. And, also, it's it's slightly geographical.
• 0:48
  Sarah [00:13:07]: So it'll be Pinot Grigio in Italy, but often in kind of France Or Spain. They do Pinot Grigio.
• 0:49
  Andrea Morris [00:13:15]: Right? They do Pinot Grigio. Right. Yes. Got you.
• 0:50
  Sarah [00:13:18]: So, yeah, it drinks like a Pinot Gris. You'll you'll notice kind of on the nose, and I'm gonna talk about wine tasting nose even though I just told you about you. That I'm not gonna do that, but I am.
• 0:51
  Andrea Morris [00:13:30]: Right. Right. But it's got it's really the, the nose on it is very fruity.
• 0:52
  Sarah [00:13:35]: Yes. It's it's quite aromatic. It it smells to me. It's like super rich and like a very ripe pear. Like, bartlett pears that you get here in the area. Like, it just smells super, super juicy pear.
• 0:53
  Andrea Morris [00:13:48]: Mhmm. I don't have a redfish. Pear on it?
• 0:54
  Sarah [00:13:52]: I haven't tried it yet.
• 0:55
  Andrea Morris [00:13:53]: Oh, well, I'm trying it now. Mhmm. It's very light, and it's a really nice summertime wine.
• 0:56
  Sarah [00:14:03]: Oh, yes. Because it's it's
• 0:57
  Andrea Morris [00:14:04]: very light. It's very flavorful. Like, I'm getting more for me on my palate. I'm getting a little bit of peach, not so much pear. Okay. But I tend to not like pear. So maybe I'm just avoiding that and going like I don't like pear.
• 0:58
  Sarah [00:14:20]: I go, I don't like pear and therefore there was no pear in here.
• 0:59
  Andrea Morris [00:14:23]: It's like if you said it had beet overtone, they'd be like
• 1:00
  Sarah [00:14:26]: I hate beets. And and that's the that's that's a great point though. It's like you don't like pear. So if I gave you this wine without trying it and it was like lovely notes of pear, you're like, oh, don't like pear.
• 1:01
  Andrea Morris [00:14:39]: Not my bread. I don't even wanna try it because
• 1:02
  Sarah [00:14:40]: I don't Exactly. Yes. I say nothing like now I'm not gonna say anything. Try it. If you hate it after you try it, that's okay. But if I tell you anything before you try it,
• 1:03
  Andrea Morris [00:14:50]: I No. Yeah. It's really amazing because it is so light. And when you, like, again, you look at it, and it's almost clear. And I would think, like, oh, is this like a sparkling water except it's not bubbling. Mhmm. But it's, it's just got this really interesting flavor. Like I said, I'm tasting a little bit of peach, but it's got a nice little bit of a body to it.
• 1:04
  Andrea Morris [00:15:12]: And I think it's the perfect wine for a hot summer day.
• 1:05
  Sarah [00:15:15]: It is. And it it does have a tiny touch of sweetness on it.
• 1:06
  Andrea Morris [00:15:21]: Mhmm.
• 1:07
  Sarah [00:15:21]: But it is backed up with some nice refreshing acidity on the back of the palate after you've drank it. Really nice kind of bright, flavor profile. Now what's the story with Kensington borough to your family? So South Kensington is kind of a quintessential place of where my parents would go. It's it's where the museums are. It's sort of kind of long and trendy sort of where you find all the sort of the museums and the art galleries. And so it's like a field trip or Right. When they they would go for school field trips. It's like, oh, we're going to South Kensington and it's like a cool little spot now.
• 1:08
  Sarah [00:16:00]: And it's interesting that my parents' views of these boroughs would them growing up and now they've changed. Like, when we get to, the Marichel Foch, it's like the the borough that that's named after. They said when they were growing up, it was like, oh, do not go there. Now it's it's like, again, this kind of like oh, how would I describe? It's like an industrial sort of area. Kind of like the Kind of like the district. Or like
• 1:09
  Andrea Morris [00:16:31]: in New York, the meatpacking district. Yeah. That used to be really seedy. Yeah. And now it's really trendy. Exactly. Yeah. Yes.
• 1:10
  Andrea Morris [00:16:37]: Yeah. Yeah. That's, that's really fantastic. And I highly recommend that for a summertime drink.
• 1:11
  Sarah [00:16:44]: Oh, yes. Yeah. That's What
• 1:12
  Andrea Morris [00:16:45]: would you pair that with food wise? Okay.
• 1:13
  Sarah [00:16:48]: Oh, you know, we were talking pear. We were talking peach. What if you did I'm gonna use your peach. Do like a grilled peach salad. Get maybe like a soft cheese like a fresh burrata or something like that. Grilled peaches. Probably not an arugula lettuce but more of a sort of mellow type lettuce. And then, yeah, that peach and the burrata, I think that would go Oh,
• 1:14
  Andrea Morris [00:17:16]: that would be fantastic.
• 1:15
  Sarah [00:17:17]: Oh, yeah. Grilled grilled fruit in the summer is so cool. It's so fun. Yes. Yeah.
• 1:16
  Andrea Morris [00:17:23]: With some balsamic Yes.
• 1:17
  Sarah [00:17:25]: Yes. Yeah. A little balsamic. That would go great, actually.
• 1:18
  Andrea Morris [00:17:27]: Yeah. See, not just the wine tasting, our friends, but it also some restaurant. Just some food tips
• 1:19
  Sarah [00:17:32]: as well. I I could talk about wine. Wine and food is what I do. I yeah. I've I have a whole other Instagram page that isn't related to the winery where I just talk about
• 1:20
  Andrea Morris [00:17:43]: Food, food, food.
• 1:21
  Sarah [00:17:44]: Wine, food, beer. Yeah. So yeah. Perfect.
• 1:22
  Andrea Morris [00:17:49]: Well, what are we gonna move on to next? Now we're moving
• 1:23
  Sarah [00:17:52]: out of South Kensington to what bureau? We are skipping a burrow for a minute. So this is now so we have some of our wines that don't have a burrow on them. Those are our reserves. Okay. And you'll see on the labels and again, lovely listeners, you'll just have to come in to see what we're seeing. But on the borough series, you'll see Oh, the map. Yes. Perfect.
• 1:24
  Sarah [00:18:18]: Aerial view of Central London. On our reserve ones, we don't have the map. We just have the logo in gold and then just the
• 1:25
  Andrea Morris [00:18:29]: The name.
• 1:26
  Sarah [00:18:30]: The the name and the navy blue logo. Right. So the these ones are our reserved ones are all of state wines. State meaning a 100% estate ground fruit. And now we're doing something a little bit different. We are now trying a wine. I wow. I'm so rude.
• 1:27
  Sarah [00:18:49]: I poured myself first. Oh,
• 1:28
  Andrea Morris [00:18:51]: that's alright.
• 1:29
  Sarah [00:18:52]: We're going we're going to pretend I didn't do that. I guess I guess, like, no one needed to know.
• 1:30
  Andrea Morris [00:18:57]: That we wouldn't the listener wouldn't have known you and told them.
• 1:31
  Sarah [00:19:01]: I'm just I'm just too honest.
• 1:32
  Andrea Morris [00:19:03]: This looks like a riesling bottle.
• 1:33
  Sarah [00:19:06]: It is. It is in a riesling bottle. It's not a riesling. Oh, What? That would be too easy. This is, a grape variety called Siegrebe. Now I'm sorry every German person listening. That is probably not how you pronounce it.
• 1:34
  Andrea Morris [00:19:23]: Mhmm. Schrebe or something like that.
• 1:35
  Sarah [00:19:25]: Yeah. That sounds cool. That sounds like, you know, we I pretend like I'm I'm German. Exactly. Yeah. We call it.
• 1:36
  Andrea Morris [00:19:34]: I have never heard of that varietal.
• 1:37
  Sarah [00:19:36]: It's it's so funny enough. It's originally a German varietal. Mhmm. It grows at our Walker Road property. So our original property where I was saying we have all the events and everything. And zigrebe is a cool varietal in so it first of all, it's quite winter hardy, so it grows quite well here. The zigrebe is cool in that depending on the season, depending on the the growing season that year, it can come off being a little bit more gewurtztraminer y.
• 1:38
  Andrea Morris [00:20:12]: I was gonna say because it has a very nose like reverse Germania. Mhmm. It's very, very similar.
• 1:39
  Sarah [00:20:18]: Yes. Or it can come off as more Sauvignon Blanc like. For me, this vintage is right down the middle. We just talked about how on the nose it smells floral. It it's it's floral. And, honestly, I I I don't like using the word floral because it's so
• 1:40
  Andrea Morris [00:20:36]: it's so freaking vague. It was off putting some to some people. Exactly.
• 1:41
  Sarah [00:20:40]: Right? But there there is that is what it is. That is a Gabor Seremina is a floral wine. It's an aromatic wine. So, like yeah. What do you mean it's an aromatic wine? I mean when you put your nose in that glass, it's like, hello. There's a lot going on. But like so Gevarsha Munnet. It's got that like lychee, like that canned lychee thing.
• 1:42
  Sarah [00:21:04]: You get a little bit of
• 1:43
  Andrea Morris [00:21:06]: You get sweetness on the nose. It's weird to say that you can smell sweetness.
• 1:44
  Sarah [00:21:11]: Which is an interesting thing about bruscheminer. Yeah. Because you'll smell it and you're like oh it's going to be sweet. Sometimes kabirscheminers are sweet but they're not always sweet. They're very aromatic though. So, yeah, that lychee. You get a little bit of like this sort of we're gonna say it rose rose sort of musky rose thing going on as well.
• 1:45
  Andrea Morris [00:21:36]: Yeah. Really, like, initially, you would think that you're gonna be tasting sweet flowers. Yeah. Yeah. But I just took a sip, and it's very dry. Mhmm. Which is which is exactly what I was not expecting.
• 1:46
  Sarah [00:21:50]: Exactly. Which is why it's so good.
• 1:47
  Andrea Morris [00:21:52]: Like a
• 1:48
  Sarah [00:21:52]: hard left turn. Yeah. And I love putting this wine in a tasting for people or just being like, hey. You wanna try something new? I've yeah. You've done your tasting. You've done your 4 wines, but try something try something cool because you didn't try this one. And then and then some people are like, oh, no. I don't.
• 1:49
  Sarah [00:22:10]: I don't. I'm like, just try it. What's what's gonna hurt? That one's gonna hurt you.
• 1:50
  Andrea Morris [00:22:15]: Are you the only, winery in the area that does this wine?
• 1:51
  Sarah [00:22:17]: I don't believe so. There's only a few. I can't remember exactly. I don't know. Vineland may. I don't know. Because I I that's the first time
• 1:52
  Andrea Morris [00:22:30]: I've actually seen it on the label. Okay.
• 1:53
  Sarah [00:22:34]: If you just kind of start the word and then sort of just mumble it, it it sounds It just kinda sounds like you know what you're saying. Yeah. So yeah. It's like Gevirtz, you mean? Half the people don't know how to say Gevirtz. Right.
• 1:54
  Andrea Morris [00:22:49]: And
• 1:55
  Sarah [00:22:49]: it makes you look like you know what you're saying. It's like
• 1:56
  Andrea Morris [00:22:51]: Well, I was, like, thinking you you could call it cigar baby,
• 1:57
  Sarah [00:22:54]: and then it's almost the the same thing. Oh, I like that. Yeah. Cigar baby.
• 1:58
  Andrea Morris [00:22:57]: Cigar baby. Yeah.
• 1:59
  Sarah [00:22:59]: Yeah. Yeah. Cigar baby. It's more
• 2:00
  Andrea Morris [00:23:01]: Cigar baby. That's how I'll remember it. Cigar baby.
• 2:01
  Sarah [00:23:03]: Yeah.
• 2:02
  Andrea Morris [00:23:04]: Cigar baby. My mom.
• 2:03
  Sarah [00:23:05]: Groupeztraminer, girls, or mino.
• 2:04
  Andrea Morris [00:23:07]: Right. See? Yeah. Mhmm. Yeah. Those little tricks that you have to remember people's names. This is really interesting because it did not taste at all like what I thought it would taste. I from from the nose on it, which I said was sweet and floral Mhmm. It's very dry and and almost citrus y.
• 2:05
  Andrea Morris [00:23:24]: Yep. Which is completely opposite to what you would expect.
• 2:06
  Sarah [00:23:27]: It's so
• 2:07
  Andrea Morris [00:23:28]: cool, isn't it? Yeah. It really is. It's like magic wine. Right. Hi. It's Andrea. Hi. You know what? I told you not to call me.
• 2:08
  Andrea Morris [00:23:41]: I'm doing a podcast. Please stop calling me. You're interrupting my work. Okay? Don't call me back. It's Belle. And, like, they called yesterday. I'm like, please stop calling me in the middle of the day. I'm working.
• 2:09
  Sarah [00:23:53]: Oh my god.
• 2:10
  Andrea Morris [00:23:54]: I'm like, Jesus fucking Christ. I need
• 2:11
  Sarah [00:23:55]: to Put it on the on the other side. Just It can't seem to
• 2:12
  Andrea Morris [00:23:58]: be over there. Yeah. I mean, it's just, like, driving me insane. What she wasn't. Okay.
• 2:13
  Sarah [00:24:02]: So we're
• 2:14
  Andrea Morris [00:24:03]: back to this.
• 2:15
  Sarah [00:24:03]: Yes. I'm sorry. You're gonna
• 2:16
  Andrea Morris [00:24:04]: have to do a lot of editing on this one.
• 2:17
  Sarah [00:24:05]: Okay. Okay. Go back. So okay. Yeah. So we're talking about the cigar vein.
• 2:18
  Andrea Morris [00:24:10]: It is. It is completely different. Oh.
• 2:19
  Sarah [00:24:13]: Oh. Puppy. I have to tell I have to tell people who are listening. Andrea brought her 11 week old puppy, and he's the most adorable thing in the world. Next to my dog, obviously.
• 2:20
  Andrea Morris [00:24:26]: Obviously, we all we all say that. But, yes, Nandor is my dog my new puppy, and Nandor is being very well behaved today.
• 2:21
  Sarah [00:24:32]: She is. Yeah. He is loving all the attention.
• 2:22
  Andrea Morris [00:24:35]: Yes. He definitely is. Now, Take the credit card, honey.
• 2:23
  Sarah [00:24:40]: That's good. That'd be awesome.
• 2:24
  Andrea Morris [00:24:42]: Mommy taught mommy taught you well. So, yes, back to our magic wine here.
• 2:25
  Sarah [00:24:52]: Yeah. I I wanna tell you about our cool pairing. I'm ready for this pairing because I know you're gonna
• 2:26
  Andrea Morris [00:24:56]: watch this. Our cool pairing. Sushi. Oh, I can see that.
• 2:27
  Sarah [00:25:02]: And hey, just a little plug here, sushi Saturdays at London Born Wines. We do a sushi and wine pairing flight. For $40, we partner with Izumi Sushi in Saint Catharines. You get this amazing tray of sushi, and we pair it with 4 different wines.
• 2:28
  Andrea Morris [00:25:19]: Well, that sounds like a put it on the list of things to do on a Saturday.
• 2:29
  Sarah [00:25:24]: Oh, yeah. Yeah. Date night, girls night out, friends
• 2:30
  Andrea Morris [00:25:28]: who are Bring your puppy because you don't have a date. It's fine.
• 2:31
  Sarah [00:25:31]: That's fine. He can nom on some of the sushi.
• 2:32
  Andrea Morris [00:25:34]: Yeah. Yeah. I don't know if he'd like it. But
• 2:33
  Sarah [00:25:35]: Probably. Yeah. I don't know. I've never given a dog raw fish, though.
• 2:34
  Andrea Morris [00:25:40]: I don't think they're I don't know if they're supposed to have it.
• 2:35
  Sarah [00:25:41]: Probably not.
• 2:36
  Andrea Morris [00:25:42]: Alright. Somebody will write in and say Yeah.
• 2:37
  Sarah [00:25:44]: No. You should not feed your dog raw fish. These are the reasons. Okay then.
• 2:38
  Andrea Morris [00:25:51]: Thank you. Yeah. No. This is a really interesting wine. I've never had this before, and I'm really pleasantly surprised with just how it presents itself as one thing and becomes something else.
• 2:39
  Sarah [00:26:03]: Yep. Yeah. And again Cigar baby. Cigar baby. Cigar baby. And again, this is another super easy patio wine. Yes. Super easy.
• 2:40
  Sarah [00:26:16]: Alright.
• 2:41
  Andrea Morris [00:26:17]: Moving on to more super easy wines.
• 2:42
  Sarah [00:26:19]: Oh, yes. This is one of my favorites, so I'm very excited. We are we're going back to the boroughs. So this is the Camden Rose Gamay.
• 2:43
  Andrea Morris [00:26:30]: Guess who poured herself first again?
• 2:44
  Sarah [00:26:32]: Oh my god. You know what? I just see a glass in front of me. I was like, this glass doesn't have wine. It must have wine in it. Next one. Next one. Why do you know, it's interesting.
• 2:45
  Andrea Morris [00:26:44]: Why do people think that that's a no no? It's because it's a rude thing to do?
• 2:46
  Sarah [00:26:47]: It is. It it's like the professionally speaking in the hospitality and sommelier world. You you don't put yourself first because it's rude. And I don't know whether this is a 100% true, but it's, you know, could do with something of, like, you want to make sure all your guests have wine. And then you get
• 2:47
  Andrea Morris [00:27:14]: In case the bottle runs out.
• 2:48
  Sarah [00:27:16]: Exactly. Exactly. And then if there's some left, you know. Then
• 2:49
  Andrea Morris [00:27:20]: it's for you.
• 2:50
  Sarah [00:27:21]: Then it's for you. Right. Yeah. How much you pour in each each person's glass is up to you. If you pour everyone else a 5 ounce glass and you get a 9 ounce glass, well, you know. Well, you are the host. Exactly. Right.
• 2:51
  Andrea Morris [00:27:31]: I think you deserve it.
• 2:52
  Sarah [00:27:32]: Yeah. Okay. So the Camden Rose Gamay and the color people sometimes look at the color. And honestly, I'm I'm trying not to give you too much information because I could go on and on about different wines and blah blah blah blah and go into detail about them. But you look at the color of this wine. It's a deep pink. It is. It's a deep pink.
• 2:53
  Sarah [00:27:59]: Like free range salmon pink. Yes. It's kind of a pinky orange. Specifically the free range salmon not the like the grocery store stuff. People see this type of rose and they're like, oh, sweet. And that people do that because of white Zinfandel. White Zinfandel came in and was like, oh, I'm a rose. And I'm like, no.
• 2:54
  Sarah [00:28:24]: And it's a super sweet wine. And so people see that color, and they're like, oh, that's gonna be sweet. I don't want it. This is definitely not sweet.
• 2:55
  Andrea Morris [00:28:35]: What's the grape on this? Is it Gamay?
• 2:56
  Sarah [00:28:36]: A 100% Gamay, which is really cool. And we actually have 3 different styles of Gamay that we produce. But I love this one. So we're gonna we're gonna try this one. But the way I describe this one is it's everything you love about strawberry jam minus the sweetness. It's got that, like, sort of cooked jammy kind of smell.
• 2:57
  Andrea Morris [00:29:04]: It does have strawberry on the nose.
• 2:58
  Sarah [00:29:06]: Yes. And it's got a little bit more viscosity on the palate. It it drinks a little bit heavy heavier. It's a fuller bodied rose.
• 2:59
  Andrea Morris [00:29:14]: It is. It's not sweet at all. It's not but it's not terribly dry. No. It's kind of that nice middle of the road, like, take the middle lane
• 3:00
  Sarah [00:29:22]: Yeah. Yeah.
• 3:01
  Andrea Morris [00:29:23]: To the middle lane of rose
• 3:02
  Sarah [00:29:25]: Yeah.
• 3:03
  Andrea Morris [00:29:25]: Where it's not sweet. It's not dry. It's right down the middle. And really, really nice taste to it. Little I can taste a little bit of strawberry, but it's not overly sweet. No. No.
• 3:04
  Sarah [00:29:36]: Yeah. But, because some of them
• 3:05
  Andrea Morris [00:29:38]: you get are, like, have raspberry overtones.
• 3:06
  Sarah [00:29:41]: Yeah. Yeah. The the thing with rose, it's it's it's so different. And people again we're debunking wine myths. We said we were going to do that. We're debunking another myth here. People rose isn't just for summer. Okay.
• 3:07
  Sarah [00:30:00]: Yes. We're going to drink a ton of rose in summer. I'm going the winery is going to a rose festival next next month. Where it's just all rose. A rose festival next next month. Where it's just all rose. But rose is not just for summer. Sure some of those really delicate pretty little Provencal roses from France.
• 3:08
  Sarah [00:30:12]: That's summer. Poolside, little little baguette,
• 3:09
  Andrea Morris [00:30:22]: cheese from Brie. With some red, some hot pepper jelly on it.
• 3:10
  Sarah [00:30:26]: That's a summer wine. These are a little bit more full bodied roses. Be nice with pork, I think. Yes. Goes really well with pork, goes really well with ham. So thanksgiving, Easter, Christmas, boom. Also, fun food pairing for this one. We should have a segment called Sarah's fun food Pairing.
• 3:11
  Andrea Morris [00:30:46]: Wait. There could be another podcast.
• 3:12
  Sarah [00:30:48]: Oh, I love it. Let's do
• 3:13
  Andrea Morris [00:30:49]: it. Okay. Alright.
• 3:14
  Sarah [00:30:50]: We'll record that one tomorrow.
• 3:15
  Andrea Morris [00:30:52]: Yes. Perfect.
• 3:16
  Sarah [00:30:53]: This one, grilled hamburger, goat's cheese, roasted red pepper. Oh. Mhmm. Nice. Yeah. Yeah. Maybe a little bit of arugula in there too. The spices, like, the spicy arugula really, like, pairs with Yeah.
• 3:17
  Sarah [00:31:09]: As you said, more of that medium body, not too dry, not too sweet, kinda works well. But, yeah, that is, like, my go to pairing. I tell everybody about them. Like, oh my god. Can I can I can I can I tell you the greatest pairing ever?
• 3:18
  Andrea Morris [00:31:21]: Yeah. And they're like, no. You're like, I'm telling you anyway. Kind of. Yeah. So do it. Yeah. Yeah.
• 3:19
  Andrea Morris [00:31:25]: And why Camden?
• 3:20
  Sarah [00:31:27]: So Camden, is
• 3:21
  Andrea Morris [00:31:29]: One of my favorite areas in London.
• 3:22
  Sarah [00:31:31]: Is it? Yes.
• 3:23
  Andrea Morris [00:31:32]: I spent a lot of time there.
• 3:24
  Sarah [00:31:34]: Okay. Yes. Oh, I forgot. Yeah. You you wait.
• 3:25
  Andrea Morris [00:31:37]: I lived in the UK.
• 3:26
  Sarah [00:31:38]: Yes. That's right. I didn't know whether you lived there or I
• 3:27
  Andrea Morris [00:31:42]: then moved down though spent a lot of time in London because I worked in the music industry.
• 3:28
  Sarah [00:31:45]: Yes. Yes. Yeah. That's right. Yeah. No. So Camden was kind of like the chill out area. It's sort of like where you'd hang out after school or where my where my mum would hang out after school.
• 3:29
  Sarah [00:31:58]: And you'd bell ring, kids run out in their little school uniforms. And then you just go hang out in the parks or on the Heath as they they had, in in Camden and just chill out there. And so that was, like, the after the the cool after school hangout.
• 3:30
  Andrea Morris [00:32:17]: And it's a perfect wine for chilling out. Exactly. Very aptly named. Yeah. Because I could chill out with this wine all afternoon.
• 3:31
  Sarah [00:32:23]: Oh, I this one for me goes down very, very, very easy. Mhmm. Mhmm.
• 3:32
  Andrea Morris [00:32:30]: Yeah. And, you know, some of the sweeter roses I find I have to cut with club soda because the sweetness is I don't like overly sweet wine, but
• 3:33
  Sarah [00:32:39]: the sweetness can be overpowering for me.
• 3:34
  Andrea Morris [00:32:40]: But if I cut it with club soda, the bottle lasts longer Yes. And the sweetness level goes down. Yeah. Little wine express. This I wouldn't cut at all because it's really, really, really, really fantastic. And, again, perfect for a hot summer day, but also perfect for a winter day as well.
• 3:35
  Sarah [00:32:55]: Yes. Yeah. Yep. You're and you're so right. It would go great with, like, a stuffed tenderloin or something, some little roasty potatoes. Mhmm. Yeah. Put some peppers in that too.
• 3:36
  Sarah [00:33:08]: Because Rose loves red peppers.
• 3:37
  Andrea Morris [00:33:10]: Okay. How about banana peppers? I have a lot of those in my yard.
• 3:38
  Sarah [00:33:14]: Sure. Go for it. Try it out. Try it out. Let me
• 3:39
  Andrea Morris [00:33:16]: I'll make some stuffed peppers and use them.
• 3:40
  Sarah [00:33:19]: Oh. Oh, we like that.
• 3:41
  Andrea Morris [00:33:20]: Stuffed banana peppers. There we go. Oh. I think I sent another podcast.
• 3:42
  Sarah [00:33:24]: Oh, I think so.
• 3:43
  Andrea Morris [00:33:24]: Yeah. Yeah.
• 3:44
  Sarah [00:33:25]: Oh, yeah. Wait. Yes. And then we eat food on that one. Yes. Oh,
• 3:45
  Andrea Morris [00:33:29]: yes. Yes. We chew with our mouths open, and then people are like, oh, no. Don't listen to that podcast. They're rude.
• 3:46
  Sarah [00:33:36]: They pull their own golf before anyone else. They serve themselves food before anyone else.
• 3:47
  Andrea Morris [00:33:43]: And then we'll have the etiquette podcast after that.
• 3:48
  Sarah [00:33:45]: Yes, exactly. Celebrate planning. Okay. Next up. Okay. We are going to do a crazy one before we move on to some reds. Okay. So this one is called the troubled one orange wine.
• 3:49
  Sarah [00:34:01]: What's an orange wine? It is not with oranges. It is not made with oranges. It is not something you put to make a mimosa. I had to stop someone buying it once because they said I'm gonna put that in a mimosa.
• 3:50
  Andrea Morris [00:34:15]: I'm like no. You know what?
• 3:51
  Sarah [00:34:17]: I I really want you to buy our wine. I do. I cannot in good conscience let you buy that knowing that's what you can do with it. So I got them to try it first, and then they're like, oh, thank you. That would be bad for a mimosa. I like it, but not for a mimosa. So the trouble one, an orange wine refers to the the method of how you make the wine. A lot of orange wines are going to be unfiltered, meaning that they're a little hazy kind of you think a hazy IPA? Those are unfiltered.
• 3:52
  Sarah [00:34:52]: A lot of times, low intervention wines do the same thing. So they're unfiltered. This one is not. But another thing that is quintessential to orange wine is that it's wild ferment. Wild ferment meaning you're not using any commercial yeast. It's relying specifically on the natural occurring yeast on the grapes themselves.
• 3:53
  Andrea Morris [00:35:14]: What does low intervention mean?
• 3:54
  Sarah [00:35:16]: Low intervention is, like, you're not doing a lot to it. So, like, like like the orange wines, they're wild ferments, so you're not adding yeast to it. They could be unfiltered, so you're not putting it through the filtration system. And quite often, they're organic or biodynamic, which I'm not even going to start talking about because we'll be here all day and people have other things to do. But they're a natural wine. And so it is also an orange wine also means that it is skin contact. So this is your chardonnay grape. It's really cool to, you know, if if you're still listening.
• 3:55
  Sarah [00:36:04]: Right now, Google Chardonnay grape and look at the images. You'll see that it's it's it's not exactly a white grape as you may think it is. It's it's spotted. It's freckled. It's got brown spots on it. So when you make a skin contact wine with that, some of that pigmentation is going to go into the wine. Yeah. You're not gonna get that pigmentation like you're doing a red, but that color is going to transfer into the juice.
• 3:56
  Sarah [00:36:32]: And it's because of
• 3:57
  Andrea Morris [00:36:33]: the speckles that's making it that orange color?
• 3:58
  Sarah [00:36:35]: Yeah. So any any white grape, if you do skin contact, is going to have some some pigment pigmentation to it for the final product. So we're gonna try this now. 100% Chardonnay. This is
• 3:59
  Andrea Morris [00:36:52]: not like any Chardonnay you've tried before. Really interesting because it
• 4:00
  Sarah [00:36:56]: is a very orangey color. Yes. It's kind of like, copper sort of color.
• 4:01
  Andrea Morris [00:37:02]: And the label is much different from any of your other labels. Yes. And I I have heard that the troubled one is because your brother made the wine?
• 4:02
  Sarah [00:37:10]: Yes. Yes. He's so this was like a side a side project with him, and some of his sommelier friends and his wine industry friends. And they're like, we want to do something different and crazy. So this is one of their products. And the label was, made by a local Toronto artist, which is, someone in their their circle, their friend group. And they designed a label for them. So it's super local Mhmm.
• 4:03
  Sarah [00:37:38]: Which is which is awesome. But, yeah, the the label is just like this crazy, like, artwork sort of watercolor thingy. And it's really cool. It definitely stands out. It does.
• 4:04
  Andrea Morris [00:37:50]: It's like, that would be a great t shirt.
• 4:05
  Sarah [00:37:52]: Yes. It would. Even just the back, like, the back label is just a
• 4:06
  Andrea Morris [00:37:56]: load of, like Splotches
• 4:07
  Sarah [00:37:59]: of color. Splotches of color. Yeah. I was trying to find a pretty word to describe that. Yeah.
• 4:08
  Andrea Morris [00:38:03]: It's like a watercolor that you just kinda like, Monet would have done something like that if he was, like, screwing around with just being Kudinski.
• 4:09
  Sarah [00:38:11]: Yeah.
• 4:10
  Andrea Morris [00:38:12]: Oh, look at me. So arty. Oh, we're cultured here. Yes. We're not just wine drinkers. We're also cultured wine drinkers. Yes. So this has, also a slightly sweet floral nose.
• 4:11
  Andrea Morris [00:38:24]: Okay. I'm not gonna
• 4:12
  Sarah [00:38:25]: tell you anything about this one. I'm just gonna let you let you tell me what you think.
• 4:13
  Andrea Morris [00:38:34]: But it's got somewhat of a a very a sour taste to it. Oh, yeah. It's really again, it's come to magical where it presents itself as being light and airy, but it's actually heavy and almost sour.
• 4:14
  Sarah [00:38:48]: A lot of acidity. They wanted crazy acidity on that. So, yeah, you definitely get that that that sort of sour note.
• 4:15
  Andrea Morris [00:38:57]: This is wine that's definitely not for everybody.
• 4:16
  Sarah [00:38:59]: No. It it even says on the label not for the faint of heart. We also discovered through a happy little accident, bob ross style, that this drink's better at room temp. People are like oh it's a white, it's a chardonnay but it's room temperature. When it's room temperature, because it's such a complex wine, when it's room temperature, all of those flavor profiles are going to come out. When it's cold, all of that gets frozen. It's muted. You can't taste it.
• 4:17
  Sarah [00:39:28]: Kind of like it is with the red. Yeah. Yeah. And also when it was cold, all you tasted was acidity. It was just like, wow. And that was it. Which some people loved. You warm it up a bit for that kind of more room temp, and you get the acidity coming through, but you get those really kind of cool, fruity flavor profiles.
• 4:18
  Sarah [00:39:55]: I describe it as like an orchard at the end of harvest season. You know? Kinda got, like I'm using beer words now, but it's a bit dank. That's a good thing. That's a good thing, by the way. But it it's it's funky. It's cool. It's not for the finger part.
• 4:19
  Andrea Morris [00:40:14]: I have a friend that really loves this wine, the orange wine, and she always serves it with pork. She does a nice pork roast with a lot of garlic and serves and serves it with that. Okay. And it actually pairs really nicely with that.
• 4:20
  Sarah [00:40:27]: I could see that, especially with the garlic. Yeah. Yeah. I actually just bought a haven't tried it yet, but I just bought a garlic infused galdum. And I think that would work really with that too. Or like a super strong, Parmesan cheese, something like that.
• 4:21
  Andrea Morris [00:40:45]: Maybe a really even like a really strong Stilton might Yeah. Might kind of
• 4:22
  Sarah [00:40:49]: I was wondering. I was just thinking about a blue, whether that would be too much or more. Well I don't know. I don't know one way to find out. Yep. Try a bottle, buy some cheese, have a good time.
• 4:23
  Andrea Morris [00:40:59]: And then go, oh, that didn't work. What's next?
• 4:24
  Sarah [00:41:01]: Yeah. Exactly. I'll have a great day.
• 4:25
  Andrea Morris [00:41:03]: Okay. Okay. This is really interesting wine. Again, not for the faint of heart, but it is it's not not everyone's gonna like this wine. If you like sweet wines, you will hate the toutache. Yeah. But if you're adventurous and you like to try different food pairings, I think that this is a really interesting and very complex wine
• 4:26
  Sarah [00:41:20]: Mhmm.
• 4:27
  Andrea Morris [00:41:21]: That I think a lot of people that are into wine might take a chance on this.
• 4:28
  Sarah [00:41:26]: Yeah. Yeah. Yeah. It's definitely something cool. And you're one
• 4:29
  Andrea Morris [00:41:29]: of the few wineries in
• 4:30
  Sarah [00:41:30]: the area that make this wine. Yeah. There isn't a I mean, orange wine is popping up here and there. I know Rosewood, does an orange wine as well.
• 4:31
  Andrea Morris [00:41:39]: Southbrook in Niagara on the lakes as well? Yes.
• 4:32
  Sarah [00:41:42]: Yeah. And I just thought of another one, but I completely Quinta Mile. I don't know whether they do an orange no. They do Petinats, which are cool. So, but we're not talking about those wineries. We're talking about me.
• 4:33
  Andrea Morris [00:41:55]: By London board. So
• 4:34
  Sarah [00:41:56]: let's move on to
• 4:35
  Andrea Morris [00:41:57]: let's move on to reds then.
• 4:36
  Sarah [00:41:58]: Yeah. That because I know
• 4:37
  Andrea Morris [00:42:00]: that you have some reds that no one else has.
• 4:38
  Sarah [00:42:02]: Exactly, now do we wanna do the reds and then finish with a little bit something limey or do we wanna do something limey and then go to the reds?
• 4:39
  Andrea Morris [00:42:12]: Well, do you think that the limey will affect the taste of the reds?
• 4:40
  Sarah [00:42:19]: Probably not. Okay, then let's do let's take a let's take a
• 4:41
  Andrea Morris [00:42:22]: wine break and do a limey. Okay. Alright. Okay. Lime break. Limey break.
• 4:42
  Sarah [00:42:29]: Okay. So we were talking about limey. We're we're not we're, we're not being rude. We're not we're not saying derogatory terms. Is limey really a Yeah. Oh, let me story time. Oh, yay. So what we're drinking now is our limey lager.
• 4:43
  Sarah [00:42:46]: We now produce a beer. You know, it just makes sense where English English people are known for beer. Although they are one of the highest, one of the top sparkling wine drinking countries in the world. Yeah. And they are actually growing some too. And that's great,
• 4:44
  Andrea Morris [00:43:08]: but we're not talking about surrounded by water, so
• 4:45
  Sarah [00:43:10]: we're not. Right? Yeah. Yeah. Yeah. It's like akin to champagne. So good for you, England. Anyway, before they go into wine, they did beer. So it only made sense for us to do beer as well.
• 4:46
  Sarah [00:43:22]: So we have, our limey lager, which is a lager style ale infused with real lime. Now limey was it's not so much now, but limey used to be a derogatory term for the sailors, I think. Right. Because they would eat a lot of limes for the and and Surgery.
• 4:47
  Andrea Morris [00:43:45]: For scurvy.
• 4:48
  Sarah [00:43:45]: Right? Yeah. And so, you know, if you were a washed up sailor, you know, like, oh, you loivy? You have to say it with, like, a really bad cockney accent too. Or Liverpool. Yeah. Yeah. Moivy me. Yeah. I just started watching Peaky Blinders again.
• 4:49
  Sarah [00:44:02]: So I'm like, what are you saying? I had to concentrate so hard. It was like, I'm too tired for this.
• 4:50
  Andrea Morris [00:44:09]: Oh my gosh. I know. I remember the first time I ever went to Liverpool, I sat on a park bench and couldn't understand a word anyone said.
• 4:51
  Sarah [00:44:14]: But and it's so embarrassing. It was like, we're talking the same language. Yes. You're speaking English, but I'm just like, I'm sorry. What? And then it's like, how many times can you say sorry what before it's like, no. I'm just gonna pretend I knew what he was saying.
• 4:52
  Andrea Morris [00:44:26]: Go to Newcastle. You're just like, I I don't know. I'm sorry. Sorry. No. Don't don't don't Just
• 4:53
  Sarah [00:44:31]: just pretend you speak a different language. Get a word. Yeah. Probably ended up with some fun times. It's like, this isn't what I ordered. This isn't chicken.
• 4:54
  Andrea Morris [00:44:41]: You're like, okay. Yeah. I remember when I when I moved to the UK, I would go to a restaurant and order a glass of water. And they'd look at me and go, like, like, just give me this weird look.
• 4:55
  Sarah [00:44:50]: Like, what is it? And I have to go water. I have to do the the
• 4:56
  Andrea Morris [00:44:53]: the I
• 4:57
  Sarah [00:44:54]: have to do the opposite here.
• 4:58
  Andrea Morris [00:44:55]: Really? Because you think
• 4:59
  Sarah [00:44:56]: water? Yeah. I'll be like, oh, I'll just get a glass of water, please. And then and and and service will be like, sorry? What? I'm like, water? What? And sometimes I would just whoever I was with,
• 5:00
  Andrea Morris [00:45:07]: I would just like water.
• 5:01
  Sarah [00:45:08]: Can you just order me some liquid with no taste in it? Not fizzy. The stuff that you come out of the tap.
• 5:02
  Andrea Morris [00:45:17]: It's easy to just stick to wine then because Yeah. Exactly. That's how everyone can understand wine.
• 5:03
  Sarah [00:45:21]: So this is a a hot tip for all of our Yeah.
• 5:04
  Andrea Morris [00:45:24]: Listening friends. Don't order water or water.
• 5:05
  Sarah [00:45:27]: Yeah. Just order wine. Everybody understands that word.
• 5:06
  Andrea Morris [00:45:29]: Or some limey lager, which I might add
• 5:07
  Sarah [00:45:31]: is really nice. Okay. Yes. Yes. So, again, super refreshing. This is it's it's not meant to be a complex beer. It is meant to be refreshing. This is your camping beer.
• 5:08
  Sarah [00:45:45]: This is the I just mowed the lawn beer. This is your come home after work beer. This is your This is like my
• 5:09
  Andrea Morris [00:45:52]: puppy won't stop biting me beer.
• 5:10
  Sarah [00:45:53]: Yes.
• 5:11
  Andrea Morris [00:45:54]: Yeah. Exactly. I need a drink. Yeah.
• 5:12
  Sarah [00:45:56]: This is my basement leaked again beer.
• 5:13
  Andrea Morris [00:45:59]: This is damn, I don't know what I'm gonna have for dinner. I'll just have beer. Beer.
• 5:14
  Sarah [00:46:03]: Never done that before. No.
• 5:15
  Andrea Morris [00:46:05]: No. No. No. No. Because beer technically isn't you know, it it has malt in it. It's bread. Yeah. So, yeah, it's drinkable bread.
• 5:16
  Andrea Morris [00:46:13]: So yeah. Liquid diet. That was a good Really nice little touch of lime to this. It's not overpowering. Not like a Mexican lager where you can really taste the lime. The lime is kind of, like, almost at the back of your tongue.
• 5:17
  Sarah [00:46:24]: Yeah. And I find with this, it's very much natural lime flavor. And as you said not so much like I'm one of those crazy people who actually likes to eat the whole lime. Like if I get a margarita or something I will like peel the lime eat it like an orange.
• 5:18
  Andrea Morris [00:46:41]: I do as well. Yeah.
• 5:19
  Sarah [00:46:42]: So you get a little bit of that rind in there as well. So you get some of that rind in the the lager as well. So it's like a very natural lime.
• 5:20
  Andrea Morris [00:46:50]: Why did you decide to do a beer? You obviously don't do it on prem do you do it
• 5:21
  Sarah [00:46:54]: on the premises? We contract. Contract. Okay. So, why did we decide to do a beer? Because we thought it be first of all, actually, it was my brother I think, actually, it was my brother who came up with the name originally, and he's like, wouldn't that be awesome? And so then we we we actually made it work, and we're like, yeah. That makes sense. It was something we were kind of thinking about, and we're like, meh. I don't know. Yeah.
• 5:22
  Sarah [00:47:23]: Maybe. And then William came up with the name. We're like, yes. But also people expect us to have a beer. You know? To be British. Yeah. Yeah. So we'll give the people what they want.
• 5:23
  Andrea Morris [00:47:40]: That's right. And it's it's absolutely wonderful as a beer. Mhmm. Like I said, it's light. It's slight taste of lime, but I would drink this in a hot summer day like today and have no problem drinking 2 or 3.
• 5:24
  Sarah [00:47:54]: Hot top beer. It's a fantastic, terrifyingly dangerous hot top beer. Yes. Just from what I've heard, though. Yeah. Yeah. Yeah. I'm sure it's
• 5:25
  Andrea Morris [00:48:03]: a good pool beer as well.
• 5:26
  Sarah [00:48:04]: Oh, it's a good everything beer. I think it's what we're we're saying.
• 5:27
  Andrea Morris [00:48:07]: I think we have rounded that out. Yeah. Yes. Yes. We well, we've enjoyed this. This is a nice break between wine, by the way. Mhmm. Yeah.
• 5:28
  Andrea Morris [00:48:14]: And it cleanses the palate before the red.
• 5:29
  Sarah [00:48:17]: Yes. Yes. Yes. In our, like, multi cools wine tasting.
• 5:30
  Andrea Morris [00:48:20]: Yeah. And, you know, and the other thing is you don't have to tell anyone what goes good with beer because basically in the summertime, burgers, corn on the cob, hot dogs, like, everything is good with beer.
• 5:31
  Sarah [00:48:29]: You know what goes well with beer? More beer. So cheesy. I had to. It's alright. Yeah. We we have it so we have it in cans for retail sales, so you can take the cans home with you, of course. We have it in select beer stores. I believe the one in Beams or maybe Grimsby.
• 5:32
  Sarah [00:48:58]: I think the one in Grimsby, one in Stony Creek, one in Hamilton. I don't remember which one that I should know because I pass it all the time. I'm horrible with directions. And a couple in St. Catharines as well. But we have it on tap, here in the at the retail store, which is why they just three glasses of beer magically appeared from behind. From the beer gods. Exactly.
• 5:33
  Sarah [00:49:23]: I thought
• 5:34
  Andrea Morris [00:49:23]: it was a gift from the beer gods. Oh, yes. There you go. Yeah. Yeah. No. It's fantastic. And I love beer on the tap too.
• 5:35
  Andrea Morris [00:49:29]: So that's what's really nice about that.
• 5:36
  Sarah [00:49:31]: Which is why I kinda wanted to mention it because it is definitely different. My my dad, he he definitely appreciates a beer on tap. So he likes
• 5:37
  Andrea Morris [00:49:42]: to drink. I have sat and drinks here
• 5:38
  Sarah [00:49:44]: with your father. Exactly. So you know. Yeah. Yeah. Yeah. So he he will come down here on a Friday after, you know, around 5 o'clock and come down. And, usually, as he's pulling up, either Rose or Mike have already got a beer poured for him because they know.
• 5:39
  Sarah [00:50:03]: They know it's Friday. It's 5 o'clock. Yep. Dad's down here for a beer. But
• 5:40
  Andrea Morris [00:50:09]: That's perfect.
• 5:41
  Sarah [00:50:10]: It's great. We we really enjoy it.
• 5:42
  Andrea Morris [00:50:11]: Well, now we have cleansed our palates. We're ready to move on to some reds.
• 5:43
  Sarah [00:50:15]: So I have 2 reds. We can definitely explore some other reds if there's something that you're interested in, but I'm gonna start with these 2, and then we'll go from there. So we're gonna start with oh, we're gonna start with and then apparently finish, a Gamay. This is our Hoban 2021 Gamay. As I said, this is absolutely brand new. We kind of just did, like, a soft. We haven't, like, officially released this. And when I say officially, it means I haven't put a post on Instagram yet.
• 5:44
  Sarah [00:50:58]: But we haven't yeah. That'll be fine. We haven't, like, officially released this. So brand new. 2020, Gamay. This is part of our borough series. This is Holborn. 2021.
• 5:45
  Sarah [00:51:12]: 2021. What did I say?
• 5:46
  Andrea Morris [00:51:13]: You said 2020.
• 5:47
  Sarah [00:51:14]: Oh, okay.
• 5:48
  Andrea Morris [00:51:15]: 20 21. Holborn. Yes. Another London borough.
• 5:49
  Sarah [00:51:18]: Yes. So Holborn, it's also funny. The boroughs, I like how half of them the proper way to pronounce it is just don't say half of the letters. So this phonetically is Holborn.
• 5:50
  Andrea Morris [00:51:35]: Right.
• 5:51
  Sarah [00:51:35]: But it's apparently pronounced Hoborn.
• 5:52
  Andrea Morris [00:51:37]: Hoborn. Yeah.
• 5:53
  Sarah [00:51:39]: So h o b o n, Hoborn. Hoborn. Yeah. Holborn, the story behind that is that is where my mom grew up. And actually I was in last May. I was visiting my aunt in Southampton and then did went to Ireland for a couple days, and then did a weekend in London. And I stayed in Herman. Nice.
• 5:54
  Sarah [00:52:13]: And it was awesome. I walked I had done it before, but, I walked down the street where my mom lived. That's so cool. And and so and we named it Hoven because it's Gamay is one of her favorites.
• 5:55
  Andrea Morris [00:52:28]: That makes sense. It's a nice color. It's not too dark Yes. But it's not pink. It's kind of like that sort of, light red.
• 5:56
  Sarah [00:52:36]: Yes. And and Gamay Gamay is a light style red. It's got
• 5:57
  Andrea Morris [00:52:42]: a nice fruity nose to it as well.
• 5:58
  Sarah [00:52:44]: This one is oh, hello. Oh, sorry. Sorry. I got distracted. There's more dogs here. I'm a other sucker for dogs.
• 5:59
  Andrea Morris [00:52:51]: I'm a big dog sucker as well. I mean, that sounded like dog sucker. That's sucker for dogs. Dog sucker sounds disgusting.
• 6:00
  Sarah [00:52:58]: That's so cute.
• 6:01
  Andrea Morris [00:52:59]: Yeah. Oh, big puppy compared to my little nugget who's still asleep.
• 6:02
  Sarah [00:53:03]: I'm surprised. I'm surprised your dog hasn't barked at, you know, the scary intruders.
• 6:03
  Andrea Morris [00:53:08]: Well, I took him for 3 or 4 walks before we left so that he would sleep. So he missed his call.
• 6:04
  Sarah [00:53:14]: He's doing very well.
• 6:05
  Andrea Morris [00:53:15]: This is really nice. It's light, but it's not, it's still got a lot of I I find it's light, but it's got some body to it. It's kind of Oh, woah. There's the dog. Yes.
• 6:06
  Sarah [00:53:29]: There is a dog.
• 6:07
  Andrea Morris [00:53:31]: And he's like this.
• 6:08
  Sarah [00:53:33]: Oh, oh, now we're
• 6:09
  Andrea Morris [00:53:34]: all told. There's the little man bark.
• 6:10
  Sarah [00:53:38]: Yeah. Little man bark.
• 6:11
  Andrea Morris [00:53:40]: She's very nice
• 6:12
  Sarah [00:53:40]: to people, but she doesn't like the dogs. She doesn't like other dogs. Oh. Oh, hi.
• 6:13
  Andrea Morris [00:53:50]: This seems to get deeper every time I taste it. It's like the initial the initial taste was, like, light. Okay. But then it's like the more I'm drinking it, it seems like it gets more complex.
• 6:14
  Sarah [00:54:02]: Oh, dude. That's different.
• 6:15
  Andrea Morris [00:54:04]: Sorry about that. There's an agreement from the dog.
• 6:16
  Sarah [00:54:06]: It
• 6:17
  Andrea Morris [00:54:06]: gets more complex, and it gets it gets fruitier.
• 6:18
  Sarah [00:54:10]: Yes. Yeah. And and gamay is gamay is cool because it can be, again, so many different things. This is actually a lighter style gamay than our previous one. For me, gamay is black pepper. Black pepper and bright cherry. And I love black pepper. I'm like when you go to an Italian restaurant and they're like, do you want fresh cracked black pepper? Yes.
• 6:19
  Sarah [00:54:34]: And I'm and they're just like and they're like, say when. I'm like, keep going. Keep going. And I have to say, okay. Stop. Because then it's like,
• 6:20
  Andrea Morris [00:54:42]: the guy's the guy's arm is in a cast.
• 6:21
  Sarah [00:54:44]: Yeah. Yeah. Yeah.
• 6:22
  Andrea Morris [00:54:45]: He's been doing that.
• 6:23
  Sarah [00:54:46]: More pepper. And they have those, like, 3 per tool pepper shaker things.
• 6:24
  Andrea Morris [00:54:51]: And then you've used the whole thing on your Exactly. Meal. Yeah.
• 6:25
  Sarah [00:54:54]: Yeah.
• 6:26
  Andrea Morris [00:54:55]: But I find that you know, it's funny because I always find that I always call Gamay a gateway red. Whereas if you've never been a red wine drinker and you've only like, you know, you're new to wine and you're like, I only like Chardonnay, I only like Sauvignon Blanc. Gamet is the way to ease into reds. Yes. Because it's lighter and it's but this is a more complex Gamet than I've had in a long time.
• 6:27
  Sarah [00:55:19]: That's awesome. And, I mean, as I said, this this is a brand new Gamay for us. We just released it. And so I haven't I haven't drank a lot of it. I I don't think I've I've had a couple of sips here and there, but I haven't drank enough of it to figure it out. So it's cool to to get your opinion. Well, and it's interesting because
• 6:28
  Andrea Morris [00:55:44]: I am also not a huge Gamay fan. Okay. But then when I drink it, I'm like, I like it. So what's my problem?
• 6:29
  Sarah [00:55:51]: Yeah. It it's I I think some people are like, oh, it's a light wine. It doesn't really taste like much. Oh, no.
• 6:30
  Andrea Morris [00:55:59]: That's the assumption. And I think I always have that in the back of my head that I'm not a beginning wine drinker, so why would I drink a Gamay? And then I drink a Gamay, and I'm like, what's my issue? Why don't I drink Gamay? Why am I why am I being such a snob?
• 6:31
  Sarah [00:56:11]: And then I So But yeah. Fun thing about Gamay, chill it slightly. Really? Oh, yes. Another cool thing. Your birthday? Mist. Wine mist debunked again.
• 6:32
  Andrea Morris [00:56:23]: Yes. Debunk the wine mist that you can't chill a red.
• 6:33
  Sarah [00:56:26]: Yeah. Oh, please do. We generally drink our wines, our reds too warm. And without going into a full, like, wine education segment, the lighter the red, the colder you want it. So I'm not saying put all of your reds in the fridge and keep them there. Right. But something like a Gamay, a Pinot Noir.
• 6:34
  Andrea Morris [00:56:54]: Chill it for an hour or 2 before you serve it? An hour. Half an hour?
• 6:35
  Sarah [00:56:57]: You just want it like I love when I go to a restaurant. And because, you know, I'm in the wine industry and everything, I I do these annoying little things that I try not to. But every time if we're getting a bottle 3 to 8 I will hold the bottle to see how cold it is. Uh-huh. And and, like, as soon as I touch the bone, I'm like, yeah.
• 6:36
  Andrea Morris [00:57:16]: You can.
• 6:37
  Sarah [00:57:16]: I the bone. This is gonna be a good place. They know how to store their wine.
• 6:38
  Andrea Morris [00:57:20]: So if you serve this slightly chilled Yes. Does it change the flavor of it?
• 6:39
  Sarah [00:57:25]: So what it does, it it it it gives it more expression. All of those fun, fruity flavor profiles that you were getting, those are gonna be elevated.
• 6:40
  Andrea Morris [00:57:34]: Bang in your face?
• 6:41
  Sarah [00:57:36]: Crispy, bright, fruity. Like crunching an apple?
• 6:42
  Andrea Morris [00:57:40]: Yes. Yes. That makes sense. Yeah. Okay. Perfect. That's good to know. I did not know that you should chill gamma, so I learned something.
• 6:43
  Sarah [00:57:49]: And oh, I just bumped the microphone here. I'm flailing. And in the same same sort of wavelength as that fuller bodied reds, like the next one I'm gonna try, you want to drink again, you want to drink them warmer, but not necessarily maybe as warm as we usually drink them. But because they're fuller bodied, they've got more flavor profile. There's more complexity into them. You have that at a slightly warmer temperature. All of those flavors are gonna come up. Kind of like when you have an oak chardonnay, if you're a fan of a super oaky chardon, you get it from the fridge, you pour into your glass, you go about whatever you're doing, having dinner, chilling out, relaxing.
• 6:44
  Sarah [00:58:37]: And as you sit there with the glass, your glass is gonna warm up. And then you realize it's like, oh, wow. This this chardonnay.
• 6:45
  Andrea Morris [00:58:43]: Better as it warms up. Yes. Yeah.
• 6:46
  Sarah [00:58:45]: Yep. Because it's more complex.
• 6:47
  Andrea Morris [00:58:47]: But you don't ever think about serving a chardonnay room temperature?
• 6:48
  Sarah [00:58:50]: No. No. And you wouldn't wanna serve it quite room temp, but
• 6:49
  Andrea Morris [00:58:55]: You wanna chill it, let it sit, then drink it.
• 6:50
  Sarah [00:58:58]: Yes. Yeah. And I'm saying I I I'm I'm I'm saying the fuller bodied wines are more complex. That's not to say that lighter style wines aren't can't be complex. It's just it's it's it's stupid to say, but they're fuller bodied. Right. So they need more time to warm up kind of thing.
• 6:51
  Andrea Morris [00:59:18]: Alright. I I don't know why I just got this image of Chris Farley going fat man in a little soup. It makes
• 6:52
  Sarah [00:59:27]: no sense. It makes no sense, but
• 6:53
  Andrea Morris [00:59:28]: I just got that image and so I just had
• 6:54
  Sarah [00:59:30]: to sit down. No. I have that image in
• 6:55
  Andrea Morris [00:59:32]: my head.
• 6:56
  Sarah [00:59:32]: A fat man in a little soup. A fat man in a little soup.
• 6:57
  Andrea Morris [00:59:35]: I guess That's how you know what winds you have to chill or what winds you serve at room temperature.
• 6:58
  Sarah [00:59:41]: Whatever works for you, Andrew.
• 6:59
  Andrea Morris [00:59:45]: The Chris Farley image. Okay.
• 7:00
  Sarah [00:59:48]: This this
• 7:01
  Andrea Morris [00:59:48]: is an absolutely beautiful deep deep red,
• 7:02
  Sarah [00:59:52]: deep color. So this is something that is very much London born wines. There is a bittersweet story to this. There
• 7:03
  Andrea Morris [01:00:04]: is Tell us what it is.
• 7:04
  Sarah [01:00:05]: There are two stories to this, actually. So we are drinking the Marochelle Foch. This is the Docklands Marochelle Foch. So another one of our borrower series. And the Docklands, as we kind of were talking about earlier, I think, almost
• 7:05
  Andrea Morris [01:00:20]: Another area that's really gone under renovation.
• 7:06
  Sarah [01:00:22]: Yes. Yeah. It's it's cool, like, a little industrial. Seedy. Yes. Exactly. You know, it's the docks, the dock lands.
• 7:07
  Andrea Morris [01:00:33]: There is.
• 7:08
  Sarah [01:00:34]: So it's an old vine fish. Old vine marichel fish.
• 7:09
  Andrea Morris [01:00:37]: Let's talk about the the, the color of this fish, which is very, very deep. Oh, yes. It's like a almost like a purplish red.
• 7:10
  Sarah [01:00:46]: It is it is definitely opaque. Like Yeah. You you can't see through it.
• 7:11
  Andrea Morris [01:00:53]: But not much on the legs I'm seeing. But that's okay. And also has kind of like I'm finding it to have like a plum kind of peppery nose to it. Okay. Which to me would signify this is gonna be a really deep, rich wine. But let me taste it. It's interesting because when I taste it, I find it to be kind of thin. Interesting.
• 7:12
  Andrea Morris [01:01:19]: I don't know if that's just me.
• 7:13
  Sarah [01:01:20]: It could, I mean, again, it could just be you, and that's okay.
• 7:14
  Andrea Morris [01:01:23]: Yeah. Because only because that's my palate. My palate's used to a red that's, like, wants to punch me in the face. Exactly. So because it's so deep.
• 7:15
  Sarah [01:01:31]: I love how you use the term punch you in the face because I do that too. I do that too. And it's it's so great. I'm I'm get weird with my wine descriptions. So yeah.
• 7:16
  Andrea Morris [01:01:41]: Yeah. The cab Franc. They punch you in the face, cab Franc. Oh. I like that. No. I I
• 7:17
  Sarah [01:01:47]: think a Foch to me is an acquired taste. It is. Foch is they're funky. And, it's funny because when we lived in New Brunswick, marichaud Foch was what you drank.
• 7:18
  Andrea Morris [01:02:01]: I knew that that was what you were going to talk about because being a new I've been to New Brunswick and Foch is rampant there.
• 7:19
  Sarah [01:02:06]: And and and it is Marichal Foch has come a long way. And honestly, our first vintage of the Foch was oh, oh, man. Like moonshine? I I I don't know. I mean, it doesn't help that I don't like Marachael Foch. It's funny that what what, like, has been something that is, like, known to us and that we're known for, and what for a really long time was our bestseller, is the wine the entire family hates the most. Marechal Foch is it's it's it's funky. It's it's smoky. It's leathery.
• 7:20
  Sarah [01:02:46]: When people like, oh, what what what's it similar to? I say baccaratnoir. It's kinda got that sort of baccaratnoir. It's a little bit funky. It's sort of sometimes barnyard y. Mothery. Yes. But people love it. One of my, my, best friend, their sibling, they they every time they're in the area, they will grab a whole case of it because they just love it.
• 7:21
  Andrea Morris [01:03:11]: But again, when you talk about everyone has a different palate.
• 7:22
  Sarah [01:03:14]: Yeah.
• 7:23
  Andrea Morris [01:03:14]: You know, this wine could be $300 a bottle and some people would love it, and some people don't. It's it's all about what you like personally.
• 7:24
  Sarah [01:03:21]: If you like a $10 bottle of wine, go for it. Yeah. No one cares. No. Like, drink what you like. Yeah.
• 7:25
  Andrea Morris [01:03:29]: And then just put a different label on it and pretend you're pretentious. It's great.
• 7:26
  Sarah [01:03:32]: Exactly. Yes.
• 7:27
  Andrea Morris [01:03:33]: Yeah. Yeah. Make sure pinky's up. Oh, it's up. Yeah. Pinky's always up. Yes. Be proper.
• 7:28
  Andrea Morris [01:03:37]: Be proper. No. I mean, I think it's really cool that Foch is something that you're known for that not a lot of people in this region do, but it's not, I'll be honest, not my favorite wine.
• 7:29
  Sarah [01:03:46]: No. It's not mine either. Yeah. But, as you said, something a little different. People really like it. It gives something different to offer. But it also make it gives
• 7:30
  Andrea Morris [01:04:00]: you something different than anyone else. Yeah. Just like with your cigar.
• 7:31
  Sarah [01:04:04]: What was it? Cigar baby?
• 7:32
  Andrea Morris [01:04:05]: Cigar baby. Cigar baby. Cigar baby.
• 7:33
  Sarah [01:04:07]: Yes. But this Marechal Foch is people think immediately steak. Yeah. Sure. It'll go great with steak. But because it's kind of funky, it's kind of got that leathery boneyard y thing, put it up against game game meat.
• 7:34
  Andrea Morris [01:04:24]: So like a venison?
• 7:35
  Sarah [01:04:26]: Venison, lamb, lamb roast. If you wanna get, like, crazy into like game meat, if you hunt or you know a butcher that will do different cuts like elk. I mean, elk is kind of lean but because it's so gamey, it's gonna pair really well with these sort of, like, funky things going on in the Mary Childs ocean.
• 7:36
  Andrea Morris [01:04:46]: But speaking of steak, we have one last wine Yeah. To test to try from you. And it is one of my favorite steak wines. Just saying. Just just FYI. FYI. In case you ever wanna take me out. Are you asking me out on a date? No.
• 7:37
  Andrea Morris [01:05:04]: I'm asking you out on a food podcast.
• 7:38
  Sarah [01:05:10]: So this one that I'm pouring in everybody else's glass first.
• 7:39
  Andrea Morris [01:05:16]: Oh, she's so mannered now.
• 7:40
  Sarah [01:05:17]: Yes. I have learned. I have learned. This is our 2018 Cabernet franc. This isn't a steak row one, so a 100% owl grapes.
• 7:41
  Andrea Morris [01:05:30]: Beautiful deep color once again.
• 7:42
  Sarah [01:05:32]: It won a few awards. We're happy about that. That's nice.
• 7:43
  Andrea Morris [01:05:36]: Beautiful legs on this one. Mhmm.
• 7:44
  Sarah [01:05:38]: It is it is what did I just try to
• 7:45
  Andrea Morris [01:05:42]: on the nose.
• 7:46
  Sarah [01:05:44]: Like, black pepper or
• 7:47
  Andrea Morris [01:05:45]: I'm thinking black pepper for sure. Like, that Italian guy just came with a
• 7:48
  Sarah [01:05:48]: Oh, yeah.
• 7:49
  Andrea Morris [01:05:48]: Pepper let that pepper thing and just Yeah.
• 7:50
  Sarah [01:05:50]: The 3 foot
• 7:51
  Andrea Morris [01:05:51]: The pepper grinder. The 3 foot tall pepper grinder
• 7:52
  Sarah [01:05:53]: and just put it right into this glass. Maybe. Yeah. Could have. But you're right. This is a this is a steaky wine. Like a pepper crusted steak done maybe, like, not grilled on the barbecue, but, like, cast iron pan fry it. Yeah.
• 7:53
  Andrea Morris [01:06:10]: Yeah. With
• 7:54
  Sarah [01:06:10]: a lot of butter too.
• 7:55
  Andrea Morris [01:06:11]: With and with some blue cheese on top. Now we're now
• 7:56
  Sarah [01:06:15]: I'm I feel like you like blue cheese. I do like blue cheese. Yeah. It's come up a bit.
• 7:57
  Andrea Morris [01:06:21]: No. It's it's interesting because it has such a, a peppery smell to it, but it tastes so rich.
• 7:58
  Sarah [01:06:30]: It is. It is rich. This one has that cannon structure, kind of dries out your mouth a bit. All those sort of All the
• 7:59
  Andrea Morris [01:06:39]: things that make a steak taste great. Yeah. The tannins are really taking effect and Yeah. Breaking down the steak and making it just melt in your mouth. And this wine is really great.
• 8:00
  Sarah [01:06:49]: Yeah. We it's this may be one of my favorites.
• 8:01
  Andrea Morris [01:06:54]: I can see why because it's really, really nice.
• 8:02
  Sarah [01:06:56]: It's sophisticated. It's elegant.
• 8:03
  Andrea Morris [01:06:58]: It's Much like ourselves. Exactly. Yes. Yes.
• 8:04
  Sarah [01:06:59]: Yeah. No wonder we like it so much. Oh, quite. No. It it's smooth, and it just
• 8:05
  Andrea Morris [01:07:02]: has a really nice finish to it. Mhmm. It's a good way to finish the podcast. Oh, definitely. Well Yeah.
• 8:06
  Sarah [01:07:10]: Because now I really want a steak dinner.
• 8:07
  Andrea Morris [01:07:13]: Oh, podcast. Oh, definitely. Wow. Yeah. Because now I really want a steak dinner. It's just and and if listener, if you could see the the legs on these glasses, it's amazing because the wine is just leaving just deep, long legs on the glass, and it's just so good. I noticed it in Lucas, our producer's glass. It's just really amazing.
• 8:08
  Andrea Morris [01:07:36]: Does that mean what does the legs mean?
• 8:09
  Sarah [01:07:39]: So I was going I was I was going to talk about it, and then I was like, we did talk about it when I, you know, crashed Nina's podcast at Cornerstone. Which is
• 8:10
  Andrea Morris [01:07:49]: in case someone didn't hear that
• 8:11
  Sarah [01:07:50]: one again. So the legs, we've talked about legs a bit. We're not, you know, we're not we're not sitting here checking each other out. But the legs refer to when you swell your glass of red wine, and it kind of drips down the side. You get that sort of like you get a little bit of the residual wine dripping down the side of the glass. And those are the legs or sometimes known as wine ears. And that is going to refer to 2 things. And this is where it's kind of like you you sort of make assumptions.
• 8:12
  Sarah [01:08:35]: It refers to sugar and or alcohol. So if you swirl your if you swirl the glass and the legs of the wine tears drip really slowly, that means it's going to be higher alcohol or high in sugar. So if you have an iced wine or a late harvest wine and you do that, then the the the the wine tears or legs are gonna drip very slowly because there's a lot of sugar in there. It's it's it's got high viscosity, So it's gonna take a lot longer to drip. It's good to
• 8:13
  Andrea Morris [01:09:07]: know that this has a lot of alcohol in it. Yes. We like that.
• 8:14
  Sarah [01:09:11]: We like that. It's actually We like it. So it's actually not super super high in alcohol. It's 12%. That's not bad. No. But it's
• 8:15
  Andrea Morris [01:09:20]: just a it's a beautiful tasting wine. It's it's it's rich. It's full bodied. I would highly recommend this 2018 Cab Franc. Like, I think it's one of my wines I've tasted.
• 8:16
  Sarah [01:09:33]: Yay. I like that.
• 8:17
  Andrea Morris [01:09:35]: The nice stamp of approval.
• 8:18
  Sarah [01:09:36]: We've got a stamp of approval. You need a stamp thingy.
• 8:19
  Andrea Morris [01:09:39]: I do. Like, bing. Yeah. Wow. Yeah. But I I'm so happy that we tasted this. Yeah. Oh, yes.
• 8:20
  Andrea Morris [01:09:45]: Yeah. And you know what? We have to cheers. Cheers. Uh-huh. Well, I just wanna say that thank you, Sarah, so much for your time. Yeah. And listeners, I hope that you have enjoyed our wine tasting with Sarah at London Born on this latest episode of spill the wine. Be sure to visit our show notes because I'll have, photos of the winery and also, the website contact info that you can get in touch with Sarah and come visit the winery.
• 8:21
  Andrea Morris [01:10:08]: Also, don't forget to like and follow spill the wine because that's very important. And if you have any topics or suggestions, or wineries that you'd like us to visit, then you can email us at podcast spill the wine at gmail dot com. That's podcast spill the wine at gmail dot com. Now one more time, let's cheers. Thanks for being here, and we'll see you on the next episode. Awesome. Thank you.