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Special Edition: Grape Expectations · Coffee In The Park with Jennifer and Cam

• 0:01
  Hi, I'm Karen Principe and you are listening to Coffee In The Park with Jennifer and Cam.
• 0:22
  Jennifer, there is snow on the ground.
• 0:25
  Can you believe it?
• 0:26
  I can, because we are almost in December.
• 0:28
  Almost?
• 0:29
  I mean, we woke up the other day, and it was just snowing, and it's beginning to look a lot like Christmas.
• 0:35
  Minus 21 degrees.
• 0:36
  I know, a little cold.
• 0:37
  If you don't live maybe in Alberta or a cold climate, you must be thinking, minus 21, they can't be serious.
• 0:45
  It's cold. No, it's really cold, and it might get a little bit colder, but hey, you know what, it is, it's coming into December, and coming up to Christmas, and I'm all excited about that, and you know, we live in Alberta, we put up with the cold, but it's kind of nice.
• 0:57
  We do, and we want to tell our listeners where we're coming from.
• 1:01
  Now listen, we are actually not coming to you live from the Wall Coffee Roaster.
• 1:05
  We are not at the Wall Coffee Roaster today, but we are still in beautiful downtown Acheson.
• 1:11
  That's right, just a little different location, and you'll find out why in just a moment or two.
• 1:15
  There's a reason.
• 1:16
  There is a reason for this, yes.
• 1:17
  So hey, but you got to go to the Wall Coffee Roasters, they got all their seasonal drinks out.
• 1:21
  Holiday drinks are on right now.
• 1:23
  I think, okay, I'm going to try to list some, are you ready?
• 1:25
  Okay, eggnog latte.
• 1:27
  Eggnog latte.
• 1:28
  I think an eggnog chai.
• 1:30
  Eggnog chai latte, yes.
• 1:31
  I believe so.
• 1:32
  Peppermint bark mocha.
• 1:34
  Mocha, yes.
• 1:34
  And an espresso.
• 1:37
  Tonic cranberry.
• 1:39
  Thingamedooey, yeah.
• 1:40
  Yes.
• 1:40
  I never had that one.
• 1:41
  I haven't had that one either.
• 1:41
  Yeah, anyway, but check out their drinks, because, yeah, the Wall makes great coffee, great drinks.
• 1:46
  And we also want to tell you about some important people to Coffee In The Park with Jennifer and Cam, and that is our sponsors.
• 1:52
  Yeah, so our sponsors, starting with our friends over at Wing Snob, where you will have the best wings you will ever have because they are fresh, never frozen.
• 2:03
  Best wings you will ever have. They're amazing, that's right.
• 2:04
  16 flavors and four rubs, and they're incredible.
• 2:08
  And I ask you this all the time, what is your favorite flavor?
• 2:11
  Well, it switches now, there's so many good ones.
• 2:13
  I love the Mango Habanero.
• 2:15
  That's a new one for me.
• 2:16
  It is a good one.
• 2:17
  That's right.
• 2:17
  So Wing Snob has the most amazing wings.
• 2:19
  They have great fries.
• 2:20
  They have cornbread.
• 2:21
  They have all kinds of stuff.
• 2:22
  If you've never had a Wing Snob wing, you got to have one.
• 2:25
  They're pretty incredible.
• 2:26
  Ten locations in the city of Edmonton, one in Calgary.
• 2:30
  And expanding.
• 2:31
  That's right.
• 2:32
  From what we hear.
• 2:33
  Growing.
• 2:33
  So hey, you got to check out Wing Snob, www.wingsnob.ca.
• 2:38
  And we were talking about game days.
• 2:41
  They have a Oilers game day special.
• 2:43
  So today the Edmonton Oilers are playing.
• 2:45
  Well, at least when we're recording this, the Edmonton Oilers are playing.
• 2:48
  Yeah, that's right.
• 2:50
  I don't want people to come back and say, when you dropped this podcast, the Edmonton Oilers were playing, and I couldn't get a game day pack.
• 2:55
  Don't phone Wing Snob and yell at them that you heard it on the podcast, and we were wrong.
• 2:59
  But every day the Oilers play.
• 3:01
  Yes.
• 3:02
  You can order the game day pack.
• 3:03
  You can order the game day pack, which is absolutely amazing.
• 3:05
  So friends, you got to check Wing Snob out.
• 3:07
  If you don't have anything planned for dinner tonight.
• 3:09
  That's right.
• 3:10
  I'm hoping to go.
• 3:11
  Are you going?
• 3:11
  Maybe.
• 3:12
  Before or after hockey.
• 3:13
  Well, there you go.
• 3:14
  And we also want to say thank you to Mprint.
• 3:17
  Our friends over at Mprint Sign & Print Solutions here in Acheson.
• 3:21
  Cam, they are the preferred printer of Coffee In The Park with Jennifer and Cam.
• 3:25
  And they are absolutely amazing.
• 3:27
  They do incredible stuff.
• 3:29
  Everything from your business cards all the way up to...
• 3:33
  They wrap.
• 3:34
  They wrap.
• 3:35
  Not Christmas wrap.
• 3:36
  And not Christmas wrap.
• 3:37
  No, no.
• 3:38
  What kind of wrap?
• 3:39
  Well, they wrap vehicles.
• 3:40
  Yes, they do.
• 3:41
  If you have your motor home ready for the summer and you want it to look a little special, they'll wrap that.
• 3:45
  They'll wrap your motor home.
• 3:46
  Yes.
• 3:47
  I heard they'll even wrap your helicopter.
• 3:49
  Well, if you have one, yes.
• 3:51
  Yeah, not planning on getting one, but hey, that's pretty cool.
• 3:54
  So listen, Mprint, they are amazing no matter where you live, anywhere, whether it's in the city of Edmonton or outside of the city of Edmonton.
• 4:00
  They do amazing work.
• 4:01
  Give them a call.
• 4:02
  Check out their website at...
• 4:04
  www.mprint.ca Let's get that right.
• 4:07
  M, not N, Mprint.
• 4:11
  That's right,.
• 4:12
  .ca.
• 4:12
  Not mm, M.
• 4:14
  I was getting confused.
• 4:15
  People, I don't know.
• 4:16
  I know.
• 4:16
  They just say Mprint, Mprint.
• 4:18
  So thank you to everyone over at Mprint. Don and Jan.
• 4:20
  Yeah, they're amazing.
• 4:21
  So, oh, I'm so excited.
• 4:23
  I'm so excited for today because we're doing something so exciting today.
• 4:27
  Can you tell I'm excited?
• 4:28
  I'm really excited.
• 4:29
  You are excited.
• 4:30
  So this is for our listeners.
• 4:33
  You know, Cam and I sat down.
• 4:34
  First of all, thank you to everybody that listens to Coffee In The Park with Jennifer and Cam.
• 4:39
  Oh, yeah.
• 4:40
  Thank you.
• 4:41
  It's amazing.
• 4:41
  It is amazing.
• 4:42
  All over the world.
• 4:42
  We took a look at our target demographics, Cam.
• 4:45
  Yeah.
• 4:46
  And we thought, what is our target demographic interested in?
• 4:50
  I thought it would really be the young people because we're really cool.
• 4:54
  It is not the young people.
• 4:58
  I guess we're not that cool.
• 4:59
  I think we're cool.
• 5:00
  I think we're cool.
• 5:01
  And this new featured segment that we're about to launch came as a result of a Coffee In The Park that we did with a former guest.
• 5:11
  That's right.
• 5:11
  One of our, almost one of our very first guests.
• 5:13
  Yes.
• 5:14
  Yes, she was on.
• 5:15
  And if you go back and listen to it, she said something that caught us all by surprise, that this is incredible, absolutely incredible.
• 5:22
  So we thought, why not launch this new segment?
• 5:26
  That's right.
• 5:26
  So as you all know, we do a Wing Flavor Of The Month segment.
• 5:31
  And we're going to introduce another new segment coming up in the new year.
• 5:36
  Well, today we're going to start.
• 5:37
  We are.
• 5:37
  And then in the new year.
• 5:38
  And it's going to be phenomenal because our guest is phenomenal of doing what we're going to do the segment on.
• 5:42
  Yes.
• 5:42
  So the featured segment is called Grape Expectations.
• 5:47
  Grape Expectations.
• 5:48
  Yes.
• 5:49
  That's awesome.
• 5:50
  And basically what we're going to be doing is talking about wine.
• 5:55
  Wine comes from grapes.
• 5:57
  It does.
• 5:58
  I read that somewhere.
• 6:01
  I figured that out not long ago actually.
• 6:03
  But we're also going to be talking about what wine pairs with what food.
• 6:06
  That's right.
• 6:08
  Because I heard a rumor that there are certain drinks.
• 6:11
  We'll get into it.
• 6:12
  I don't want to give it, let it out of the bag too early.
• 6:14
  But there are certain drinks that go with Kentucky Fried Chicken.
• 6:17
  I can't wait for that episode.
• 6:18
  Me too.
• 6:19
  And that probably means they go with Wing Snob.
• 6:21
  Yes, Chicken Wings.
• 6:23
  So this is really exciting.
• 6:25
  We're kicking it off today as our podcast, and then we're going to do a monthly segment.
• 6:29
  All next year, every month, there's going to be a Grape Expectations segment.
• 6:34
  That's right.
• 6:34
  So why don't you introduce our guest and let's get into it.
• 6:36
  Our guest today is Karen Principe.
• 6:41
  Welcome, Karen, who is a wine sommelier.
• 6:44
  That's right.
• 6:44
  And if you can spell sommelier, I'll give you 10 bucks.
• 6:48
  I don't even think I know how to spell sommelier.
• 6:51
  Karen, when I was writing it down, my Google didn't even know what I was talking about.
• 6:54
  But you are a wine sommelier and you told us that.
• 6:57
  Well, close to a wine sommelier.
• 7:00
  I have two levels.
• 7:01
  I need the third level in order to have entry level sommelier designation.
• 7:04
  Maybe after this, they'll give you the third level.
• 7:06
  Yeah, maybe.
• 7:07
  Because we're doing this.
• 7:08
  I'm so excited about this too Cam! This is so incredible.
• 7:13
  And we've talked about it.
• 7:14
  We've all sat down.
• 7:15
  We've talked.
• 7:16
  And the more we talked, the better it got.
• 7:18
  And we thought we were just going to do this.
• 7:19
  This is incredible.
• 7:20
  I know. This is going to be fun! All right.
• 7:21
  But first of all, Karen, yes, we need you to tell our listeners, what does it mean to be a wine sommelier?
• 7:28
  Yeah.
• 7:29
  Well, being a wine sommelier is really not necessarily any different than being a wine lover, really.
• 7:37
  It's just about knowing how to advise or give advice on how to pair wines with different foods, what will like, compliment or balance your food or your wine.
• 7:51
  So there's so many different pairings, some unusual ones that you would never think of, you know?
• 7:57
  So I'm really excited about our future segments where we can, you know, dive in a little bit deeper into the different aspects.
• 8:04
  I have to be honest, the first time I ever heard about a wine sommelier was at a restaurant.
• 8:09
  They had a wine sommelier, the resident wine sommelier who picked the wines for the restaurant.
• 8:15
  I thought, wow, like that's pretty, like I just thought you went down and got a bottle of wine and brought it out.
• 8:20
  Obviously not.
• 8:21
  Obviously, I was wrong.
• 8:22
  Little more to this.
• 8:23
  And so you train to know wine and then to, yeah.
• 8:28
  Right.
• 8:29
  Yeah.
• 8:29
  And there's, you know, there's an art to wine.
• 8:31
  Yes, I know.
• 8:33
  Well, it's a science as well.
• 8:34
  So it's really quite fascinating.
• 8:36
  There's so much to learn.
• 8:37
  And hey, you know, practicing is fun too.
• 8:41
  That's what we're going to be doing today, everybody.
• 8:44
  That's why we were in an undisclosed location today.
• 8:47
  Not at the Wall Coffee Roasters.
• 8:51
  Yes.
• 8:52
  Okay, but I have a question.
• 8:53
  Okay.
• 8:54
  Okay.
• 8:55
  So Karen, how long does it take to get that designation?
• 8:58
  Because it's not easy.
• 9:00
  No.
• 9:00
  No, no.
• 9:01
  So I took it through my courses through an organization called Fine Vintage.
• 9:07
  And they do the WSET designation.
• 9:12
  So there are different levels.
• 9:13
  And, you know, it's for me, it's been fascinating.
• 9:17
  You know, a great group of people and very interesting and fun.
• 9:22
  Yeah.
• 9:22
  So, yeah, I encourage.
• 9:23
  Why?
• 9:24
  Why?
• 9:24
  Why?
• 9:26
  Like, I know.
• 9:27
  Yeah.
• 9:27
  Why?
• 9:28
  Why wine sommelier?
• 9:29
  Yeah.
• 9:29
  It was just something that really intrigued me.
• 9:31
  You know, I like wine and I like learning.
• 9:34
  And so I thought, why not combine the two?
• 9:35
  Sure.
• 9:36
  And it's just so fascinating.
• 9:38
  Yeah.
• 9:38
  It really is.
• 9:39
  Yeah.
• 9:39
  OK.
• 9:39
  Is there a test?
• 9:40
  I don't know if I could do it if there is a test.
• 9:42
  There is.
• 9:42
  Oh, yeah, I'd fail.
• 9:43
  But anyway, yeah, there is a test.
• 9:45
  Yeah, there is.
• 9:46
  Cam, do you have test anxiety?
• 9:47
  I have test anxiety in a big way.
• 9:50
  I have test anxiety when I go to the DMV and they ask me what my name is.
• 9:54
  And anyway, I just don't like tests.
• 9:57
  So I don't know if I could ever be a wine sommelier.
• 10:00
  There are tests, but, you know, they're very good at helping to learn the content.
• 10:05
  How long does it take?
• 10:06
  Like, is this like a four year program, a 12 year program, self-paced?
• 10:10
  So it's actually, yeah, it's actually through, you do most of the learning at home, and then you take a weekend course, or over two weekends, over three weeks.
• 10:21
  So there, it depends on which level you're taking.
• 10:25
  The higher the level, the longer the course is.
• 10:27
  So it's not just some like fly by night thing. It's a lot of self learning.
• 10:30
  Yeah, it's intense.
• 10:31
  Yeah, cool.
• 10:32
  Yeah, and you do a lot of wine tasting.
• 10:34
  And because you're learning, you need to spit out the wine.
• 10:39
  Okay, that's going to be it.
• 10:40
  Did you hear this, Cam?
• 10:41
  We can't drink the wine today.
• 10:42
  We're supposed to spit it out.
• 10:45
  Oh, my goodness.
• 10:46
  We're going to have the Sheriff's Department planted outside here waiting for us to come out.
• 10:50
  But I guess if you spit it out, you're not, you know, there's no need for it.
• 10:53
  No, that's right.
• 10:55
  I've never spit out wine into anything before.
• 10:57
  This is going to be a first for you, isn't it?
• 10:59
  I know.
• 10:59
  I think Karen's going to be watching us going, oh, these people anyway.
• 11:04
  But this is so cool because, so just to let everybody know again, so Karen, we had her on way back when, and she was great and we loved her.
• 11:12
  And she at that time, you recommended a wine in that episode.
• 11:15
  You did, and we both bought the wine.
• 11:17
  It was great.
• 11:17
  Yeah, it was really good.
• 11:19
  And so yeah, we thought, let's bring Karen back to do this.
• 11:23
  So this is cool.
• 11:24
  So today, we're doing a full podcast with Karen.
• 11:27
  And then in the months to come, we're going to each month do a little 20 minute...
• 11:32
  Featured segment.
• 11:34
  Yeah, we're going to let Karen come to us with her wine selections and what it pairs with.
• 11:39
  That's right.
• 11:40
  So you can feel free.
• 11:41
  You can email us.
• 11:43
  You can text us, whatever you do to get a hold of us at Coffee In The Park.
• 11:46
  If you have any questions, then we can give them to Karen.
• 11:50
  Or if you're having a...
• 11:51
  I remember this from Julia Childs, that if you're having a dinner...
• 11:55
  No, if you're having a dinner party, you could ask her what you should do.
• 11:59
  So maybe somebody's having a dinner party.
• 12:02
  This is it.
• 12:02
  And doesn't know what wine to do what with.
• 12:04
  Absolutely.
• 12:05
  Yeah.
• 12:05
  There's just so much.
• 12:06
  I know.
• 12:06
  This is just already it's overload, but it's really great.
• 12:10
  Okay.
• 12:10
  Should we get into this?
• 12:11
  Let's get into it.
• 12:12
  So Karen, you lead the way.
• 12:13
  What are we going to do?
• 12:14
  She's going to tell us about the wine.
• 12:16
  We're going to taste it.
• 12:17
  We're going to...
• 12:17
  Yeah, you lead the way here.
• 12:19
  So we'll be talking about Christmas wines.
• 12:22
  Yes.
• 12:22
  You know, what can you pair with your Christmas dinner?
• 12:25
  So what we're going to start with today is a bottle of champagne.
• 12:32
  Champagne.
• 12:34
  Okay.
• 12:34
  So champagne is a sparkling wine.
• 12:37
  Now, not all sparkling wine is champagne though.
• 12:41
  Okay.
• 12:41
  This is a good distinction.
• 12:42
  So you need to explain this to us.
• 12:45
  Well, if the sparkling wine is champagne, it must come from the champagne region of France.
• 12:52
  So there are other sparkling wines.
• 12:55
  In Italy, they have prosecco.
• 12:58
  Oh, yes.
• 12:58
  Germany, they have sect.
• 13:00
  In Spain, it's cava.
• 13:02
  So there are different types of sparkling wine.
• 13:04
  Right.
• 13:05
  But champagne specifically comes from the champagne region of France.
• 13:10
  All right.
• 13:10
  So nobody can copy or copy that.
• 13:12
  Nobody can claim their champagne.
• 13:13
  It's got to come from...
• 13:14
  Okay.
• 13:15
  Yes.
• 13:15
  All right.
• 13:15
  I didn't know that.
• 13:16
  Did you know that?
• 13:17
  I had no idea.
• 13:18
  I had no idea.
• 13:19
  No.
• 13:19
  I didn't know that.
• 13:19
  No.
• 13:20
  And so Karen's going to open this and it might pop.
• 13:24
  It might pop.
• 13:25
  I hope it pops.Hopefully it does.
• 13:26
  Yeah.
• 13:26
  As a matter of fact, champagne should be...
• 13:31
  There are different temperatures that wine should be stored at.
• 13:34
  This is a question I have.
• 13:36
  I have so many questions.
• 13:37
  Now, should champagne be cold or room temperature or...?
• 13:40
  Champagne should be very cold.
• 13:41
  It should be one of the coldest.
• 13:42
  Oh, really?
• 13:43
  Okay.
• 13:43
  This is the one that you want it to be cold.
• 13:45
  Yeah.
• 13:45
  And when you're taking off champagne, remember it's under pressure, so be very careful.
• 13:51
  Don't hit somebody with your champagne cork.
• 13:53
  Be very careful.
• 13:54
  Trust me.
• 13:54
  I know, it's happened.
• 13:56
  Did you hit Gene once when you were opening the...
• 14:00
  Gene shows up on TV with a black eye.
• 14:02
  What happened?
• 14:03
  Champagne cork.
• 14:05
  So even when you're twisting off, make sure you're holding it away from you or anyone else, because it actually, the pressure can make it pop.
• 14:14
  And now if you have it stored at the right temperature, then it's less likely to pop.
• 14:19
  Oh, I didn't know that either.
• 14:22
  So if it was cooler, yeah, cooler, okay, yeah.
• 14:24
  Cool, then it's less likely to pop.
• 14:26
  So here we go.
• 14:27
  So what we want to do is carefully take it out.
• 14:30
  I'm very excited about this.
• 14:31
  And let's hope we hear the pop here.
• 14:34
  Oh, man.
• 14:35
  This always makes me nervous.
• 14:36
  I know, me too.
• 14:38
  Me too.
• 14:39
  Makes us all like...
• 14:42
  Oh, my goodness.
• 14:45
  Okay, folks.
• 14:48
  This is the one time I wish we were on video.
• 14:51
  I got to admit, that was the best.
• 14:53
  That was absolutely the best.
• 14:56
  All of us, including Karen, jumped about three feet out of our seats.
• 15:02
  Oh, my goodness.
• 15:03
  And we're not even editing this out.
• 15:05
  And Karen might have got a little covered in champagne.
• 15:08
  Yeah.
• 15:08
  Yeah, she's a little.
• 15:11
  Oh, my goodness.
• 15:12
  Okay.
• 15:13
  Wow.
• 15:14
  Good thing we got paper towel.
• 15:15
  Yes.
• 15:16
  See, we were prepared.
• 15:17
  We were prepared.
• 15:20
  It's just folks, that was the best.
• 15:22
  I wish we had that on video, but you just let your imaginations wander.
• 15:27
  And we'll tell you.
• 15:28
  So I'll pour a little bit of champagne here.
• 15:31
  And we should tell everybody that we have champagne.
• 15:34
  Flutes.
• 15:35
  Proper champagne.
• 15:36
  Now it's important.
• 15:37
  Tell us why champagne should be drunk, drunk, drank, drunk.
• 15:43
  I think so.
• 15:44
  I got nothing to say.
• 15:46
  I got nothing to say about that.
• 15:48
  In this type of glass.
• 15:49
  So with this type of glass, it really enhances the bubbles.
• 15:52
  So the flute shape will, it just helps enhance the bubbles just to give it more effervescence.
• 15:59
  So with the champagne, you don't want to swish it in your mouth because of the bubbles.
• 16:07
  It's not, when you're doing a test of champagne, you don't want to swish it.
• 16:13
  I think I do pretty good with this because I drink a lot of Bubbly.
• 16:16
  Yeah.
• 16:19
  Okay.
• 16:20
  So it's bubbling.
• 16:21
  I see the bubbles.
• 16:22
  Yes.
• 16:22
  That's a good thing.
• 16:23
  That's a good thing.
• 16:23
  Okay.
• 16:24
  Now, are we drinking this and spitting it or what are we doing with this?
• 16:27
  Well, because it's champagne, you can, yeah, but just a little sip.
• 16:32
  Just a little sip.
• 16:33
  So smell.
• 16:33
  Okay.
• 16:34
  So take a smell first.
• 16:35
  Oh.
• 16:36
  What do you smell?
• 16:37
  What do you think?
• 16:39
  Well, I don't, it's a unique smell.
• 16:41
  It smells a little fruity.
• 16:42
  A little fruity?
• 16:43
  Fruity.
• 16:43
  Yeah, it is very good.
• 16:45
  Yeah, fruity.
• 16:45
  Yeah.
• 16:46
  Do you smell that?
• 16:47
  Yeah, I smell it.
• 16:51
  Do you know what he said?
• 16:52
  It smells like grapes.
• 16:53
  It smells like grapes.
• 16:54
  Yeah, a bunch of grapes, yeah.
• 16:55
  It smells lovely, doesn't it?
• 16:56
  It does smell nice.
• 16:56
  Are we tasting it now?
• 16:57
  Okay.
• 17:01
  Oh, that's very nice.
• 17:03
  That's very sparkly.
• 17:04
  That's a very nice champagne.
• 17:05
  That's bubbly.
• 17:06
  Yeah.
• 17:06
  So champagne tends to be a little bit more acidic.
• 17:09
  Right.
• 17:09
  So what you want to pair with a champagne is something, a food that is a little bit richer.
• 17:15
  And that's something that you would want to serve with appetizers like maybe bacon wrapped scallops.
• 17:21
  Oh yeah.
• 17:22
  Because you have, yeah.
• 17:24
  When we do these segments next year, definitely we're going to have the food here.
• 17:28
  Well, there will be.
• 17:29
  So we could, yeah.
• 17:30
  So, okay.
• 17:32
  So yeah.
• 17:32
  So you want to find something that will balance with the champagne and something like that.
• 17:38
  That's very nice.
• 17:39
  Scallops.
• 17:39
  Yeah.
• 17:40
  But just something a little like on the heavier side, is that?
• 17:44
  Yeah.
• 17:45
  Yeah.
• 17:46
  Yeah.
• 17:46
  That's right.
• 17:47
  And something that has a little bit of fat content.
• 17:49
  You'll see when you taste it with something that has a little bit of fat content, you'll see that it cuts through, it kind of cleanses the palate a little bit, the champagne.
• 17:57
  Okay.
• 17:58
  Yeah.
• 17:59
  Like watering down the champagne.
• 18:01
  Yeah.
• 18:02
  Like what's the whole, what's the whole mimosas deal?
• 18:05
  Good question.
• 18:06
  Yeah.
• 18:06
  I think it's just a way to have a glass of champagne in the morning.
• 18:11
  I think it's just a good excuse because you got to have orange juice.
• 18:15
  So yeah, so you got to have your orange juice.
• 18:16
  That makes sense.
• 18:17
  So, okay.
• 18:19
  Is it equal parts orange juice to champagne?
• 18:21
  I don't know.
• 18:22
  I'm not sure.
• 18:23
  I think it's really just preference.
• 18:25
  And that's something that I always encourage people to do.
• 18:28
  Just drink what you like, right?
• 18:30
  And we'll give you ideas of what pairs well, what will complement, what will balance.
• 18:35
  I have another question, too.
• 18:36
  But drink what you like.
• 18:38
  Karen, what is a decent bottle of champagne cost?
• 18:43
  Because you can get some that are...
• 18:46
  And why is some more expensive than others?
• 18:50
  Is it aging or is it...
• 18:52
  Yeah, well, there are many different reasons why some wines will be more expensive.
• 18:58
  They're just in higher demand, better quality.
• 19:01
  Sometimes, you know, but that doesn't necessarily mean a better quality.
• 19:05
  Like this bottle of champagne here, I bought, it was $50, just under $50.
• 19:10
  So really reasonable.
• 19:13
  Still, it's not cheap, but champagne is not cheap.
• 19:16
  Is not, right.
• 19:17
  Coming up to the new year, everybody loves a bottle of champagne.
• 19:21
  It pops the cork when the ball drops and away we go.
• 19:24
  So yeah, awesome.
• 19:25
  It's good.
• 19:26
  It's awesome.
• 19:26
  I like it.
• 19:27
  It's really good.
• 19:28
  Reminds me of bubbly.
• 19:30
  Yeah.
• 19:32
  Right now, right now, every wine connoisseur in the world is going, that guy's an idiot.
• 19:36
  It reminds you of bubbly.
• 19:38
  Seriously.
• 19:39
  And I admit, I'm a rookie in all of this.
• 19:41
  So it's all good.
• 19:42
  Yeah.
• 19:43
  Okay.
• 19:43
  Okay, Karen, what are we doing next?
• 19:45
  We're going on to wines now.
• 19:46
  Yes, we're going to try.
• 19:47
  This is a Canadian wine.
• 19:49
  It's a Sawmill Creek Pinot Grigio.
• 19:52
  So a Pinot is, it's a lighter wine and not too sweet.
• 20:00
  So you often, if you're pairing foods with, or wine with food, you don't want to overly sweet wine unless you're pairing it with something sweet.
• 20:12
  Like a dessert wine you would eat with your dessert.
• 20:15
  So you don't want to sweet wine with your steak?
• 20:17
  No, no, preferably not.
• 20:19
  Or your turkey dinner.
• 20:19
  Or your turkey dinner.
• 20:21
  Right, right.
• 20:21
  So Pinot Grigio is a nice one.
• 20:22
  Coming into Christmas, yeah.
• 20:24
  It's a light one, but it has some body as well.
• 20:29
  So it's good.
• 20:29
  And this is what you would want to maybe serve with your first.
• 20:32
  Ah, okay.
• 20:33
  You can hear the...
• 20:34
  Yeah.
• 20:35
  There you go.
• 20:36
  There it is.
• 20:37
  Now we were talking about this earlier.
• 20:38
  Yes, we were.
• 20:39
  Wine always used to be corked, like the champagne was.
• 20:43
  And now it's gone to twist tops.
• 20:46
  Why?
• 20:47
  Is it...
• 20:48
  Well...
• 20:49
  Easier or just...
• 20:50
  You know what?
• 20:51
  It actually does...
• 20:51
  Makes no difference or...
• 20:52
  From my understanding, the caps actually do a better job of maintaining the wine, keeping that...
• 20:58
  Right.
• 20:59
  Yeah, here.
• 21:00
  So what do you want to keep out?
• 21:01
  Air?
• 21:02
  You want to keep...
• 21:03
  Yes, exactly.
• 21:04
  Air.
• 21:04
  And you want to make sure that you're storing it consistently.
• 21:08
  You don't want to change the temperatures of the wine.
• 21:11
  You don't want it to go from warm to cold to warm.
• 21:14
  You want to try to keep...
• 21:16
  Constant temperature.
• 21:17
  So with your white wine, should you keep it at room temperature until you're about to serve it and then chill it?
• 21:24
  It should stay chilled.
• 21:25
  It should stay chilled.
• 21:26
  You should keep it in preferably a wine fridge or a fridge.
• 21:31
  But yeah, it should stay chilled.
• 21:34
  So with this Pinot Gris...
• 21:35
  So this is the one, we'll swirl it.
• 21:36
  I like how you're swishing that around.
• 21:38
  A little bit, we'll take a sniff.
• 21:39
  That's a bit of an art, swirling.
• 21:41
  It is actually.
• 21:42
  No, I'm serious because I can't get mine to swirl.
• 21:46
  And so this is the one we'll be spitting out.
• 21:49
  What you can do is take a little sip, swish it around a little bit.
• 21:53
  This is all new.
• 21:54
  This is.
• 22:02
  Oh, I just spit all over my computer.
• 22:04
  Check that out.
• 22:08
  Alright.
• 22:11
  That was fun.
• 22:12
  But do you...
• 22:13
  You can kind of feel it in your mouth.
• 22:15
  You can feel it.
• 22:18
  With a wine like this, you would want to pair it with something, maybe a salad with a vinaigrette.
• 22:23
  You see how they would complement each other.
• 22:26
  They don't overpower each other.
• 22:28
  They would complement each other.
• 22:30
  Yes.
• 22:30
  So with the champagne, we were finding two things that actually would balance each other out, like the acidity of the champagne would balance out the fatty or the of the bacon.
• 22:46
  Okay.
• 22:47
  With this one, you'd maybe pair it with a salad with a vinaigrette.
• 22:50
  Yeah.
• 22:50
  I could see that.
• 22:51
  Yeah.
• 22:52
  No, I could see that too.
• 22:53
  Yeah.
• 22:53
  This would go nice with a salad.
• 22:55
  It would.
• 22:55
  Yeah.
• 22:55
  Right.
• 22:56
  Yeah.
• 22:56
  And I love the smell of this.
• 22:57
  It's a lovely smell.
• 22:58
  It's really nice.
• 22:59
  Yeah.
• 22:59
  It's different than the champagne.
• 23:01
  It has a whole different smell.
• 23:02
  And so Sawmill Creek, Karen, where is this one produced out of?
• 23:06
  British Columbia?
• 23:07
  This one is in Ontario.
• 23:09
  Oh, Ontario.
• 23:10
  Ontario.
• 23:11
  Shout out to Ontario.
• 23:13
  Yes.
• 23:14
  Sawmill Creek.
• 23:15
  You know, we have a lot of great Canadian wines.
• 23:17
  Yes.
• 23:18
  One of my favorites, the Wayne Gretzky.
• 23:20
  Yes.
• 23:20
  Yes.
• 23:21
  I know.
• 23:22
  It is good.
• 23:24
  And I had the pleasure of going to the winery with my daughter when we went to Niagara Falls.
• 23:30
  It was beautiful, lovely.
• 23:32
  Yes.
• 23:33
  We're very fortunate.
• 23:34
  We have some great wines in Canada.
• 23:36
  And so Karen, what's the price point for our listeners of the Sawmill Creek Pinot Grigio?
• 23:41
  I can't remember this one, but around $20.
• 23:44
  Okay.
• 23:44
  That's a good price.
• 23:45
  Yes.
• 23:46
  That's not bad.
• 23:46
  This one actually, I think was maybe even $15.
• 23:49
  Okay.
• 23:49
  Yeah.
• 23:50
  So I like that because you can get wines for not a huge dollar amount that are very good.
• 23:57
  Well maybe not a $7 bottle of wine, then you're drinking jam.
• 24:04
  Just saying.
• 24:04
  I don't.
• 24:05
  Yeah.
• 24:05
  No, but that's not out of reach.
• 24:08
  $15 or $17 for a bottle of wine.
• 24:11
  That's really decent.
• 24:12
  It is.
• 24:13
  It is decent.
• 24:13
  Yeah.
• 24:14
  And it's a nice tasting wine.
• 24:16
  Yeah.
• 24:16
  It is very nice.
• 24:17
  Very nice.
• 24:18
  So that's a nice compliment to your Christmas dinner.
• 24:21
  Okay.
• 24:22
  So you'd start out with that at the table.
• 24:24
  That would be first course wine right there.
• 24:26
  All right.
• 24:26
  Yeah.
• 24:26
  Exactly.
• 24:27
  And then going on to the second course, if we're looking at maybe like pastas or with meat.
• 24:36
  You know, I am a big fan of Cabernet Sauvignon.
• 24:39
  Yeah.
• 24:39
  It's a heavier wine though.
• 24:41
  It's kind of...
• 24:42
  Now when you say heavier, why?
• 24:43
  Why?
• 24:44
  What does...
• 24:45
  Tell us about heavier.
• 24:46
  What does that mean?
• 24:46
  It's...
• 24:47
  Yeah.
• 24:47
  Yeah.
• 24:48
  Thicker.
• 24:48
  It's...
• 24:49
  No, no.
• 24:50
  It's just...
• 24:51
  It's more of a feel.
• 24:52
  Okay.
• 24:52
  It's the body of the wine.
• 24:54
  Yeah.
• 24:54
  It's the body of the wine.
• 24:56
  Very good.
• 24:57
  Thank you.
• 24:57
  Thank you.
• 24:59
  Ay, here we go.
• 25:00
  Yeah, she's good.
• 25:01
  She's going to be tracking all over the place now.
• 25:04
  Their wines.
• 25:05
  Right.
• 25:07
  But, you know, not everyone is a big fan of Cabernet Sauvignon or having a heavier wine with dinner.
• 25:15
  So this one, a Pinot Noir is good because it is one that's not as heavy.
• 25:22
  So it will go with your turkey, with your ham, even with a steak and pasta.
• 25:27
  So this one is a nice, this is the Innescalen Pinot Noir, and it's also from Ontario.
• 25:34
  Okay.
• 25:35
  And yeah, it will just go with many different, right, many different entrees.
• 25:41
  So this is a good one to do.
• 25:43
  All right.
• 25:43
  Okay.
• 25:43
  Well, Karen's cracking the wine.
• 25:45
  That was always the, you know, a little bit of the controversy.
• 25:49
  Can you have a red with your turkey?
• 25:52
  Because people always would say it's got to be white.
• 25:55
  Really?
• 25:57
  Yes.
• 25:58
  You're right.
• 25:58
  You know so much about this.
• 26:00
  That's great.
• 26:03
  If you could see Cam rolling his eyes at me right now.
• 26:05
  Are you kidding me?
• 26:06
  It's true.
• 26:06
  Yeah.
• 26:07
  Yeah.
• 26:08
  And that's why I brought the Pinot, because that is often what we hear.
• 26:14
  Okay.
• 26:14
  That you need with the lighter meats, you need to have a white wine.
• 26:18
  I'm going to get this swishing down.
• 26:19
  But if you like red wine, I suggest trying a Pinot because it's a lighter.
• 26:24
  A lighter wine.
• 26:24
  A lighter wine.
• 26:25
  Okay.
• 26:25
  By the time we're done these segments, I will have this swishing down because right now I'm in a little trouble.
• 26:29
  Okay.
• 26:30
  So, Cam, you know the swishing.
• 26:32
  And Karen, tell me if I'm wrong.
• 26:34
  So when you swirl it around, if it sticks to your glass, Very good.
• 26:40
  It's heavier in your body, right?
• 26:42
  Yeah.
• 26:42
  Very good.
• 26:42
  So that's called the legs.
• 26:44
  You see how...
• 26:46
  Why are you laughing at me?
• 26:46
  It is.
• 26:47
  It is.
• 26:48
  Cam's just jealous of my wine knowledge.
• 26:51
  Yeah, right.
• 26:52
  Exactly it.
• 26:53
  Right there.
• 26:54
  Yeah.
• 26:54
  Okay.
• 26:55
  Take a sniff.
• 26:55
  So we can take a sniff.
• 26:57
  Oh.
• 26:58
  Oh, I like that.
• 26:59
  Yeah, it smells nice.
• 27:00
  Yeah.
• 27:01
  That's really nice.
• 27:02
  Yeah.
• 27:04
  I like that.
• 27:05
  I like that better than the white one.
• 27:08
  Okay.
• 27:08
  Are we taking a taste of this now?
• 27:10
  All right.
• 27:11
  Swishing and spitting.
• 27:18
  Yeah.
• 27:19
  Mm.
• 27:21
  I like that.
• 27:21
  It's nice, isn't it?
• 27:22
  It is nice.
• 27:23
  And that's a good one that you can pair with different types of meats.
• 27:27
  That's really nice, actually.
• 27:28
  Yeah.
• 27:29
  I can see where that would go with meat.
• 27:31
  Yeah.
• 27:32
  Wow.
• 27:32
  Okay.
• 27:33
  Incredible.
• 27:34
  What did you think of that one?
• 27:34
  Do you like that one?
• 27:35
  Well, I like that one, actually.
• 27:36
  Well, I like the champagne, but I really like that one.
• 27:39
  I got a lot of taste to that one.
• 27:40
  It's really nice.
• 27:41
  Yeah.
• 27:42
  It's good.
• 27:43
  I drank mine.
• 27:44
  Taste the fruit.
• 27:48
  Jennifer is not spitting out.
• 27:51
  I did, but it's a shame to waste good wine.
• 27:54
  Well, yeah.
• 27:57
  It's got a little spice to it, Karen.
• 27:58
  It does, doesn't it?
• 27:59
  Yeah, it does.
• 28:00
  More flavor.
• 28:00
  It's more flavorful.
• 28:02
  Yeah.
• 28:02
  Yeah.
• 28:02
  Interesting.
• 28:03
  Okay.
• 28:04
  So that goes with the turkey.
• 28:05
  Yeah.
• 28:06
  That can go with the turkey.
• 28:07
  Any kind of meat.
• 28:08
  Any kind of meat that you're having.
• 28:09
  Yeah.
• 28:10
  With the Christmas dinner.
• 28:12
  And, you know, on Christmas Eve, we don't eat meat on Christmas Eve.
• 28:17
  We eat fish.
• 28:19
  So that is something that you can also get.
• 28:21
  Oh, that would go with fish.
• 28:23
  Yeah, that's good.
• 28:24
  Yeah.
• 28:25
  Or if you're like a really big fan of Cabernet Sauvignon, you can go with something that's kind of in between a Pinot Noir and a Cabernet Sauvignon, which is a Merlot.
• 28:34
  A Merlot.
• 28:35
  Yeah, a Merlot is lovely as well, but it has a little bit more body and structure.
• 28:40
  Because right there, when you walk into the wine store, and you see Merlot and all these other names, you're not sure how to make that work together.
• 28:49
  Yeah.
• 28:49
  Where do you go with that?
• 28:50
  So yeah, that's very interesting.
• 28:51
  Okay.
• 28:52
  It's good.
• 28:52
  Yeah.
• 28:53
  And there's like so much more I want to tell you, but I'm not sure how much I could just go on and on.
• 29:02
  Share away! You just keep rolling.
• 29:03
  No.
• 29:04
  You keep rolling.
• 29:05
  This is great.
• 29:06
  You keep rolling.
• 29:06
  Yeah.
• 29:07
  So one of the other things that I wanted to share with you is with a white wine.
• 29:15
  When you're looking to pick a white wine and you're not sure if a wine is going to be sweet or not.
• 29:21
  This is what I need to know because I used to only drink red, but now I've started drinking white.
• 29:25
  Okay.
• 29:26
  So sometimes it's hard to know if a white wine is sweet or not.
• 29:31
  Well, look at the alcohol content.
• 29:33
  Okay.
• 29:34
  Now, this is not a guarantee, not always, but as a general rule, the higher the alcohol content of a white wine, the drier of a wine it is.
• 29:46
  I did not know that.
• 29:46
  Meaning it's not as sweet?
• 29:48
  It's not as sweet.
• 29:49
  Okay.
• 29:49
  So the lower the alcohol content, the sweeter it will be.
• 29:52
  Typically, yes, unless it's a fortified wine, or unless it's a late-harvest wine where the grapes have the concentrated juice.
• 30:03
  So what happens is, and this is the science of it, the yeast is fermenting, but the yeast needs the sugar to ferment.
• 30:14
  So the more sugar it has, the more it ferments, the higher alcohol content it will have.
• 30:19
  So once the fermentation stops, if there's a lot of sugar in the wine and the fermentation has stopped and not creating more alcohol, the wine will be sweeter.
• 30:33
  So it will have a lower alcohol content.
• 30:36
  That's amazing.
• 30:37
  I had no idea.
• 30:38
  We're learning so much.
• 30:38
  I know.
• 30:39
  I had no idea.
• 30:40
  That's pretty incredible.
• 30:40
  I know.
• 30:41
  That's really something.
• 30:42
  And I always thought it was based on grape.
• 30:44
  Yeah.
• 30:45
  No, no.
• 30:45
  And that's not as strict.
• 30:47
  That's not as strict because as like we have here today, yes, we have an ice wine, an ice wine.
• 30:54
  Yeah.
• 30:54
  An ice wine that you would pair with your dessert.
• 30:58
  So an ice wine is quite sweet and it's usually a late harvest.
• 31:03
  I have one here.
• 31:05
  It's also a Canadian one from Niagara region as well.
• 31:09
  So why is it called ice wine?
• 31:11
  It's called ice wine because often it's created, it's made, the grapes are frozen when it's made.
• 31:18
  Oh, really?
• 31:19
  Yeah.
• 31:20
  So when the grapes are frozen, the juices concentrate and become sweeter.
• 31:25
  So they pick the grapes and freeze them?
• 31:27
  Yes.
• 31:28
  No, no, no.
• 31:29
  They freeze on the vine.
• 31:30
  Yes.
• 31:30
  Yeah.
• 31:31
  So it's, again, it's very, you know, they have to watch very carefully because there's a fine line between when they freeze and when they're no longer usable, right?
• 31:43
  So at around what temperature would the grapes freeze?
• 31:46
  Oh, I'm not sure.
• 31:47
  Like minus two, minus three.
• 31:50
  I'm not positive.
• 31:51
  I'm not sure on that.
• 31:52
  I can't imagine.
• 31:53
  That's, there's a major science to that.
• 31:55
  Yeah, for sure.
• 31:56
  There really is.
• 31:57
  Yeah.
• 31:58
  I didn't know.
• 31:58
  I thought you were saying they picked the grapes and threw them in the freezer.
• 32:01
  No, yeah.
• 32:02
  That wouldn't work.
• 32:03
  Yes, no.
• 32:04
  Wow.
• 32:05
  I didn't know.
• 32:05
  This is, I didn't know this.
• 32:08
  Yeah.
• 32:08
  This is incredible.
• 32:09
  Isn't it amazing?
• 32:09
  Not like you over here.
• 32:11
  You're just like a wealth of knowledge.
• 32:12
  I know none of this.
• 32:15
  And unfortunately, I forgot to bring a corkscrew.
• 32:17
  Yeah.
• 32:17
  So we don't get to try that one.
• 32:18
  But that's okay.
• 32:19
  Yeah.
• 32:20
  If we had a sword, I could, no, I don't do that.
• 32:22
  But we don't have a sword.
• 32:24
  I saw it on TV once.
• 32:25
  I could try.
• 32:26
  But anyway, yeah.
• 32:27
  Okay.
• 32:28
  So the ice wine is a dessert wine.
• 32:30
  It's a dessert wine.
• 32:31
  So that's something, when you're having a dessert, that's where you want a wine that complements it.
• 32:36
  So you're having a sweeter dessert, you would like to have a sweet, a sweet.
• 32:41
  I think in one of our segments, we should just do ice wine.
• 32:45
  Yeah.
• 32:46
  And then have sweets from Teresa Spinelli at the Italian Center.
• 32:50
  Yeah.
• 32:51
  Of course.
• 32:51
  Okay.
• 32:52
  We'll figure that one.
• 32:53
  That would be a great one.
• 32:54
  Yeah.
• 32:55
  Stay tuned.
• 32:55
  Maybe Teresa would come on as well and tell us about the sweets.
• 32:58
  I know.
• 32:59
  They have so many.
• 33:00
  They have the best.
• 33:01
  Wow.
• 33:01
  Incredible.
• 33:02
  The best.
• 33:03
  Wow.
• 33:04
  This is incredible.
• 33:05
  So we've got one, two, three, four bottles here.
• 33:08
  Yeah.
• 33:08
  And then the champagne would go with the Wing Snob wings.
• 33:13
  I know.
• 33:14
  Yeah.
• 33:14
  Okay.
• 33:15
  See people, I don't think would equate champagne with Wing Snob wings.
• 33:19
  Right.
• 33:20
  So I mentioned it earlier, you were telling us earlier that champagne also would go with like Kentucky Fried Chicken.
• 33:26
  Kentucky Fried Chicken.
• 33:27
  Fried foods.
• 33:28
  Really?
• 33:29
  Yes.
• 33:29
  Yeah.
• 33:30
  Do you know anyone that actually mixes their champagne with Kentucky Fried Chicken?
• 33:35
  Well, I would.
• 33:37
  Is it kind of like when I have wine with my Hawkins Cheezys because I feel it's cheese?
• 33:42
  Yes.
• 33:43
  There you go.
• 33:44
  See?
• 33:44
  Oh my goodness.
• 33:49
  Do you have a Canadian wine?
• 33:50
  Because Hawkins Cheezys are Canadian.
• 33:51
  This is what I'm saying.
• 33:52
  I'm saying.
• 33:52
  Yeah.
• 33:53
  All right.
• 33:54
  Well, there you have it folks.
• 33:55
  If you have nothing to do tonight, go grab a bag of Hawkins.
• 33:59
  And grab a bottle of wine.
• 34:02
  Do you dip the Hawkins in the wine?
• 34:03
  No, you don't do that.
• 34:04
  No, no, no, no.
• 34:05
  Okay.
• 34:06
  Wow.
• 34:06
  Incredible.
• 34:07
  Like I can see right now that we could probably just go on for hours.
• 34:11
  Yeah.
• 34:11
  And for months, we could probably do this for months.
• 34:15
  There's a lot of things to talk about with wine.
• 34:17
  Yeah.
• 34:18
  So over the next while, I'm pretty excited because you're also going to bring to us names of good wines and things like that.
• 34:25
  And so people, because to me, I never know what to buy.
• 34:28
  I don't know what to buy.
• 34:29
  Well, sometimes it's really overwhelming when you walk into the liquor store and it's especially like a Wine & Beyond, which I love and I could spend hours in there, but it's just, whoa.
• 34:38
  It's huge.
• 34:38
  It can be overwhelming.
• 34:39
  And I know there are a lot of, you know, I've been to Wine & Beyond myself and often very knowledgeable staff there that can help you as well.
• 34:48
  It's like the Toys R Us of wine.
• 34:50
  It's like incredible.
• 34:51
  That's a good comparison.
• 34:52
  No, I mean, of course, I spend more time at Toys R Us than at the Wine Store, but just saying, yeah.
• 34:56
  And there are a lot of little boutique wine stores as well.
• 35:00
  There are some great ones.
• 35:01
  There are so many to choose from.
• 35:03
  No, there is.
• 35:05
  I have another question, though, about wines in your holiday dinner.
• 35:09
  OK.
• 35:10
  Karen, does the glass make a difference?
• 35:12
  Yes.
• 35:13
  When you're serving the different kinds of wine.
• 35:15
  I heard it does make a difference.
• 35:16
  It does.
• 35:17
  As we were discussing earlier, the flutes, the champagne flutes help to just to make the bubbles a little bit, you know, just to help enhance the bubble effect.
• 35:29
  When you're drinking a red wine, you want to have a larger one where you're able to aerate the wine, basically by swirling it around.
• 35:37
  That's what you're doing when you're swirling.
• 35:39
  Stem or no stem?
• 35:40
  Oh, this is controversial too, I've heard.
• 35:42
  Because I've seen those wine glasses.
• 35:44
  I have the stemless wine glasses, but then I heard that they're not good because your hand heats up the wine.
• 35:48
  Right.
• 35:48
  True.
• 35:49
  But yeah, that's true.
• 35:53
  But, you know, it's still, you'll still have the effect of being able to swirl the wine, which helps aerate it and helps to enhance the flavor.
• 36:03
  And then it will narrow at the top.
• 36:06
  Yes.
• 36:06
  So that you can smell the aromas.
• 36:09
  So the aroma doesn't get lost.
• 36:11
  Because if it's open too much, the aroma gets lost.
• 36:13
  It'll dissipate.
• 36:14
  Yeah, right.
• 36:14
  Yeah.
• 36:15
  I just like to say, I felt that was a very knowledgeable question about stem or no stem.
• 36:19
  It was good.
• 36:20
  It was good.
• 36:20
  Yeah.
• 36:21
  And I've heard that as well, nothing like baiting for praise or anything.
• 36:28
  Good job, Cam.
• 36:29
  Thanks, Karen.
• 36:32
  All right.
• 36:34
  Okay.
• 36:34
  This is wow.
• 36:35
  I know.
• 36:36
  I know.
• 36:36
  It's incredible because it truly is a science.
• 36:38
  It is.
• 36:39
  But it's a good science.
• 36:40
  It's a really cool science.
• 36:41
  It's a science and it's an art as well.
• 36:43
  Yeah.
• 36:44
  Yeah.
• 36:45
  It's fascinating, isn't it?
• 36:47
  I'm very excited about this.
• 36:48
  Karen, I'm so excited that you're doing this with us because already today, we've learned so much.
• 36:54
  I mean, I don't want to write a test or anything, but we've learned a lot.
• 36:57
  We have learned a lot.
• 36:58
  Yeah.
• 36:58
  It's been incredible.
• 36:59
  I feel maybe we should take a quiz at the end of every episode.
• 37:03
  You take the quiz and I'll just sit here.
• 37:06
  I'm not taking the quiz.
• 37:10
  Well, I mean, I don't know where to go from here, but other than to say, I'm really looking forward to us doing this segment in the days to come.
• 37:18
  I think this is going to be great.
• 37:19
  Folks, you're going to love it no matter where you are in the world.
• 37:22
  Wine is wine.
• 37:23
  It's there.
• 37:24
  And sometimes we don't know.
• 37:26
  And I think we're going to learn a lot.
• 37:28
  It's going to be incredible.
• 37:29
  That's great.
• 37:29
  Yeah.
• 37:29
  I'm so looking forward to our future segments.
• 37:32
  As am I.
• 37:33
  And take a look for the holiday wines.
• 37:36
  We'll take a picture and we'll put it on our social channels.
• 37:39
  Put it on our social media.
• 37:40
  So that people can see for each segment the wines that we're talking about.
• 37:44
  Yeah.
• 37:44
  Awesome.
• 37:45
  Well, thanks everybody for listening.
• 37:46
  And again, we want to thank our sponsors, Mprint and Wing Snob.
• 37:51
  Which you can have with champagne.
• 37:54
  Just like Mike Chadi.
• 37:54
  Did you hear this, man?
• 37:56
  Your champagne goes with your wings.
• 37:57
  This is awesome.
• 37:58
  And yeah, check it out.
• 38:00
  Check them out if you're looking for dinner tonight.
• 38:02
  Grab some wings and grab a bottle of champagne and have a great evening.
• 38:06
  And this is going to be super.
• 38:08
  Thanks everybody for listening.
• 38:09
  Make sure you tell people about the podcast.
• 38:11
  Tell your friends, tell your neighbors, tell your enemies, tell your coworkers.
• 38:15
  If you don't have a friend, make a friend, because you're going to want to tell them about this segment.
• 38:19
  Matter of fact, you will have a lot of friends if you tell them about this segment of Coffee In The Park.
• 38:24
  They'll all be, they just want to listen.
• 38:27
  Listen, it's how you can make a friend.
• 38:28
  Give them a bottle of wine.
• 38:29
  Say, here's a bottle of wine and listen to Coffee In The Park on their wine segment, because it's amazing.
• 38:35
  So yeah, actually, that's a very good plan.
• 38:37
  And again, if you have any questions, send them to us.
• 38:41
  And we'll read them and Karen can answer and that'll be awesome.
• 38:44
  Yeah, send your questions to our website.
• 38:47
  You can submit a form at www.coffeeinthepark.com.
• 38:53
  C-A-com.
• 38:55
  It's not the wine, because I spit mine out, so it ain't that, I'm glad you're right up.
• 38:59
  All right, everybody, thanks for listening and we will thank you, Karen.
• 39:02
  Yes, thank you, Karen.
• 39:03
  It's going to be exciting and we'll see you all next week.
• 39:06
  Thanks.
• 39:06
  Thanks, everyone.