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Congrats on the new house · Sips, Suds, & Smokes

• 0:00
  > Harm>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>Today is a wine show and actually today is a sparkling wine show, so hooray.
• 0:10
  > Harm>Hooray.
• 0:11
  > Brent>Yeah, it's.
• 0:12
  > Harm>You have something French. I am very aroused.
• 0:15
  > Brent>Here are the wines we're going to be discussing today. From Scharffenberger, we have the Scharffenberger. The Scharffenberger Brut Excellence. The Scharffenberger Blanc de Blanche. We have the Perio Jouer. Blanc de Blanc. The Perioger Grand Brut.
• 0:31
  > Harm>The Perio Jouert de who?
• 0:33
  > Brent>The Perio Jouert Jouer.
• 0:36
  > Harm>Yeah, you slurted on the second one. You didn't drink that much champagne.
• 0:41
  > Brent>The Grand Brut, the Perriere Jouer Blazon Rose. And from Lanson, we have the Lanson Le Green Bio Organic and the Lanson Le Vintage 2012.
• 0:53
  > Harm>We'll be right back after this break.
• 1:17
  > Harm>Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Maury>Because that's where the good stuff is.
• 1:24
  > Maury>Sips, Suds and smokes with your smoking host, the good old boys.
• 1:49
  > Harm>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's sipping time again. And welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 2am no, nobody's going to challenge it.
• 2:09
  > Maury>No, you know, I'm not going to.
• 2:10
  > Harm>Challenge at 2am Last night I was on Apple TV starting severance season two.
• 2:16
  > Brent>2Am I was watching, um, Money Pythons.
• 2:20
  > Brent>Holy Grail.
• 2:21
  > Harm>So, you know, I have that on DVD somewhere, but I don't know where my DVD player is.
• 2:24
  > Brent>I have the entire Money Python.
• 2:26
  > Harm>So do I.
• 2:26
  > Brent>Everything on a DVD kit. I've got all the episodes, all the movies, everything.
• 2:30
  > Harm>I literally haven't seen my DVD player in years.
• 2:32
  > Maury>I don't even know where I put it.
• 2:34
  > Harm>Of course we would, dude.
• 2:36
  > Bob>I was watching Wall Street Week, but I cut off the end because I didn't want to know how it turned out.
• 2:42
  > Brent>You're broke. Never mind.
• 2:45
  > Brent>That's how it ends.
• 2:48
  > Brent>Well, this is Made Man Bob. And joining me today are Made Man Justin. Oh, uh, good old boy Justin. Whatever.
• 2:54
  > Brent>Yeah, Made Man Maury.
• 2:55
  > Bob>Pleasure to be here.
• 2:56
  > Maury>Good morning, Bob. Very bubbling with excitement to be here today.
• 3:00
  > Brent>And what's his name? Harmeet.
• 3:02
  > Harm>What's his name? I've got good old boy on my shirt.
• 3:05
  > Brent>Made man, whatever the hell.
• 3:07
  > Harm>I'm the only one wearing the official shirt for the show today.
• 3:10
  > Brent>What's the anchor for? What, do you like trying to pick up sailors?
• 3:13
  > Harm>I went to the, uh, High Sailor Rum Congress a couple weeks ago. The Black Tot P. It's getting smaller, but the quality is still great. There's some wonderful producers at Rum Congress.
• 3:25
  > Bob>Cool.
• 3:26
  > Harm>I was going to make a video about it, but I just got so busy.
• 3:28
  > Brent>There's so many good rums that most Americans will never see. That's the sad thing.
• 3:33
  > Harm>Oh, I'm carrying a lot of the rum at my store now because people like Florida Rum Society are really pushing it in Florida.
• 3:38
  > Harm>Really?
• 3:39
  > Maury>Yeah.
• 3:40
  > Harm>I've got all those, you know, uh, wonderful, like, funky stuff coming out of Jamaica and Barbados.
• 3:46
  > Harm>And, um, let me not talk about the store. But anyway, the rum selection is starting to rival the, uh, bourbons.
• 3:54
  > Maury>I would argue that, um, you can interchange the two, especially in a cocktail. A lot of people are making rum based old fashioned.
• 4:01
  > Harm>Yes.
• 4:02
  > Maury>And since we know that all of the color comes from the barrel and a very large percentage, we can debate about that of the flavor. You can see where a barrel age spirit, regardless of what the substrate is, be it rum or be it whiskey mash, they start to approach similar notes.
• 4:16
  > Harm>When you sip it in as you age them longer.
• 4:19
  > Maury>And so I find people who love brown spirits, uh, they can drink almost any brown spirits.
• 4:24
  > Harm>But the problem is in this country, we have such bad rum.
• 4:27
  > Brent>Well, you know what Homer says, if.
• 4:29
  > Maury>It'S brown, drink it down.
• 4:31
  > Harm>Although, you know, we've gone off on a tangent. Today is not about brown.
• 4:35
  > Brent>So today is a wine show, and actually today is a sparkling wine show, so.
• 4:41
  > Brent>Hooray.
• 4:42
  > Harm>Hooray.
• 4:43
  > Brent>Yeah, it's French.
• 4:46
  > Harm>Well, Jean Luc Picard is ostensibly French, but he's a British man. Come on, where's. Where's the French sound effect?
• 4:52
  > Brent>Chateau Picard. Come on. Yeah, well, today we're going to be drinking sparkling wine, so I am damn excited. So here are the wines we're going to be discussing today. From Scharffenberger, we have the Scharffenberger. The Scharffenberger Brut Excellence. The Scharffenberger Blanc de Blanc, we have the Perrier Jouer Blanc de Blanc. The Perrier Grand Brute. The Perri Jouert.
• 5:17
  > Harm>The who?
• 5:18
  > Brent>The Perio Jouert Pirouet Pierre Jouer.
• 5:21
  > Harm>Yeah, you flirted on the second one. You didn't drink that much champagne.
• 5:25
  > Brent>And the, um, Grand Brut, The Perrier Jouer Blazon Rose.
• 5:31
  > Brent>And from Lansing, we have the Lansun Le Gris Bio Organic in the Lanson Le Vintage 2012. I am very aroused, very happy today. So we're gonna go to our sips ratings and we're gonna have our.
• 5:51
  > Harm>Why?
• 5:52
  > Brent>Yeah, I know we're gonna have our.
• 5:56
  > Brent>Okay, fine, Justin, just do it.
• 5:58
  > Bob>All right, well, today I'm gonna.
• 6:01
  > Bob>California state of mind. I'm your ex president Bill Clinton.
• 6:07
  > Brent>That has something to do with California.
• 6:09
  > Harm>Apparently he's from Arkansas. Dude.
• 6:11
  > Brent>Yep.
• 6:12
  > Maury>Your minor detail.
• 6:13
  > Bob>All right, one sip.
• 6:16
  > Bob>Give me a glass of water to wash out my mouth.
• 6:22
  > Bob>Water.
• 6:24
  > Harm>Bring water.
• 6:25
  > Brent>Bring water. That's what she said.
• 6:28
  > Brent>Two sips.
• 6:30
  > Bob>Uh, n. But what.
• 6:32
  > Harm>What else do you have?
• 6:33
  > Maury>Hillary.
• 6:34
  > Harm>Well, isn't that nice?
• 6:37
  > Brent>Three sips.
• 6:40
  > Bob>That's interesting. But what was this again?
• 6:45
  > Harm>Interesting. Monica, you can't tell. We're all laughing on the inside.
• 6:49
  > Brent>Monica Oinsky for sips.
• 6:53
  > Bob>Let's keep this sacred to ourselves and pour me another.
• 7:00
  > Brent>That's classified.
• 7:03
  > Brent>That was definitely what he told Monica. Let's keep this secret to ourselves. Yeah.
• 7:08
  > Bob>Five sips. Oh my.
• 7:11
  > Bob>I was unaware anything could be this good. It's like McDonald's. My God.
• 7:18
  > Brent>Oh my goodness.
• 7:23
  > Harm>For good old days.
• 7:24
  > Brent>Yeah. Slick Willy, what are you gonna do?
• 7:28
  > Brent>Uh, okay, so man, what are we at? Six, uh, minutes already in the toilet. Way to go. So we're gonna have, uh, Maury, tell us about our first wines.
• 7:41
  > Maury>Thank you, Bob. The history of Scharffenberger cellars begins in 1981 in the heart of Mendocino's Anderson Valley. Situated only miles from the coastal influences of the Pacific Ocean, Scharffenberger Sellers also enjoys the deep soils and sunshine within the protected valley. Originally founded by John Scharffenberger, the winery entered a new chapter as a member of the rotor collection in 2004. The winery's commitment to preserving and nourishing the land runs deep and has been a guiding principle since the early days.
• 8:14
  > Maury>In 1992, Scharffen Berger sellers granted 63 acres to the Anderson Valley Land Trust. Today, the entirety of their 120 acre estate is sustainably farmed and fish Friendly Farming certified.
• 8:29
  > Maury>All of Scharffenberger's wines are made in the two step method traditionnel process where the wines are individually bottle fermented before being riddled and disgorged.
• 8:40
  > Harm>You almost said method champoinehs.
• 8:42
  > Maury>Uh, it's really the same, is it not?
• 8:44
  > Harm>I don't know why they changed the tradition.
• 8:45
  > Maury>I wanted to say method champenois and I. Yeah, startled. So, yes, it's method champenois or method traditional. I believe they are synonymous.
• 8:54
  > Bob>We, uh.
• 8:55
  > Maury>Approximately 80% of their wines undergo malolactic fermentation and it is a signature of the Scharffenberger style and contributes to Contributes to the wine's rich, creamy texture. Every bottle ages a minimum of 24 months on the leaves and after disgorgement is aged on the cork for six months. The first selection today is the Scharffenberger Rose. It is a non vintage, coming in at 12.5% ABV from Mendocino County. It is 55% Chardonnay, 45% Pinot Noir. The fruit balance and color are achieved by adding between 4 and 5% of Pinot Noir wine to the blend before undergoing second fermentation in the bottle.
• 9:37
  > Maury>This wine is a very, very pale rose color. Uh, it's crystal clear. It's got very fine, beautiful bubbles on the nose, Lots of fresh raspberry jam, wild strawberries and a hint of cream covered pastry on the palate. The flavors are layered. There's fruit, there's definitely pastry, there's a bit of yeast harm, don't you think? It's just lovely.
• 10:06
  > Maury>Now I, ah, find that it's, it's luscious, it's mouth coating. Um, I do agree with the creaminess. Now a lot of times we think mallow will give that buttery flavor here it just really gives more of a creaminess, a uh, mouth texture that's really quite pleasant. This wine has improved considerably in the glass. When I first poured it, it was perhaps a little cold.
• 10:26
  > Brent>Blistering cold. Yeah.
• 10:27
  > Maury>Thank you. It was extremely cold. So number one, please don't drink your champagne blisteringly cold. It should be drunk just, uh, below room temperature. And secondly, the air, uh, both.
• 10:38
  > Bob>Florida room temperature or France room temperature.
• 10:41
  > Maury>Florida room temperature.
• 10:42
  > Brent>Antarctica room temperature.
• 10:44
  > Maury>And uh, I really find that the, uh, air and, and the combination of warming up has done it well. Uh, again, beautifully long finish. This wine is delicious. It's, it's very well made and uh, I enjoyed it very much. What did you think, Justin?
• 10:58
  > Bob>So on the nose I got rose petals, lemon and like creme on the palette. It was fruity and refreshing and the finish was like bready and lightly chalky. But as it warmed up, the chalkiness kind of went away. What do you think, Bob?
• 11:19
  > Brent>Just so everybody knows we do, whenever we have especially a sparkling wine or white wine, we always started out with it cold. Probably colder than it needs to be.
• 11:28
  > Harm>Well, most people drink their champagne because.
• 11:30
  > Brent>So many people do. Exactly. So we're trying to, I mean it. Is it proper? I don't think so. Um, but so many people do drink it blistering cold. So we start out with that and it takes a couple hours to do a 52 minute show. So we let it sit and we let it warm up and we let it change and we let it evolve, and it. It's a different wine than when it was, when we first opened it.
• 11:52
  > Maury>And I think, patience, again, we extol this virtue on a regular basis. But patience will reward you.
• 11:59
  > Bob>Yeah. Drink a glass over an hour, you'll get a lot more.
• 12:02
  > Brent>Yeah, it's. It's absolutely delicious. There's, there's, there's some lovely fresh berries on it.
• 12:08
  > Brent>A little bit of a citrus, almost Myers lemon on the back palate.
• 12:12
  > Harm>Um, I'm getting orange peel.
• 12:14
  > Brent>It's got a nice roundness to it.
• 12:20
  > Brent>It's got a good mouth coat. That mallow really seems to round it out. I, I think it's excellent. I was, I was stunned how good it was.
• 12:28
  > Maury>I must admit, I never really used the word mallow or malolactic fermentation in champagne in the same sentence before.
• 12:36
  > Maury>Um, but in this case, it doesn't give the buttery note that it might, you might expect, like in a Chardonnay. It gives that round, beautiful, uh, viscosity and creamy mouthfeel.
• 12:46
  > Harm>Well, the acidity of champagne is so much higher. Yeah, but this, I mean, I, I think everything you guys have said is right. This is. It's gotten much better. I'm getting the raspberry jam and the strawberry, but I'm getting more orange peel rather than lemon.
• 13:01
  > Harm>And again, the roundness and the fruit, it's so well balanced. The acid bounces all that mallow out, and it's got a medium long finish, which nobody said. I think we need to raise the score up, I think, right from our original, Our original, uh, notes.
• 13:17
  > Brent>I mean, it's, it's.
• 13:19
  > Harm>And there's a spice coming out.
• 13:21
  > Brent>Yeah. I mean, you said it was great.
• 13:23
  > Harm>Yeah.
• 13:23
  > Bob>Yeah.
• 13:25
  > Brent>Well, we'll be back. Hey.
• 13:27
  > Brent>And we're back, and we were just finishing up discussing the Scharffenberger rose. Not vintage.
• 13:34
  > Brent>Anybody else have anything else to say before I throw a rating on this?
• 13:37
  > Harm>The quality of this wine has gone up over the years so much.
• 13:40
  > Harm>I used to not enjoy Scharffenberger. It looks like when Roederer bought it, they really improved the quality.
• 13:46
  > Harm>Um, I mean, I've always loved Rotor Estate.
• 13:49
  > Harm>Roeder Estate champagnes. Tastes just as good as the French stuff. I mean. Sorry. Roederer Estate sparkling wine from California, Anderson Valley. Tastes just as good as the French stuff for half the price.
• 14:00
  > Brent>Yeah.
• 14:00
  > Harm>This is a little bit less.
• 14:01
  > Brent>Yeah.
• 14:02
  > Harm>Oh, and it's amazing.
• 14:03
  > Brent>A lot less. Yeah, it's It's.
• 14:05
  > Harm>Yeah.
• 14:05
  > Maury>I think that this is a, uh, huge value for a high quality rose, uh, sparkling.
• 14:11
  > Maury>I, uh, don't think you can find one for less money that tastes any better. No, I don't think you can find one for more money.
• 14:17
  > Maury>That's.
• 14:18
  > Harm>There's good cremat coming out of Alsace, but it's not going to be the same grapes. It won't be the champagne grapes. They'll be using, uh, different, uh, different things like, um, what am I thinking? They'll be using Riesling and um, they'll be using full blanche and weird stuff like that.
• 14:32
  > Brent>Well, during the, during the commercial, we were all talking about how we need to buy a few cases of some of the Scharffen Burger.
• 14:38
  > Brent>So, uh, we're going to be giving the Scharffen Burger Rose a well deserved. Four sips.
• 14:44
  > Harm>That's classified.
• 14:46
  > Maury>Bob, would you like to tell us about the, uh, next Scharffenberger one?
• 14:50
  > Brent>Takes us off to our next one, which is the Scharffenberger Brute Excellence. It's non vintage, 12.5% ABV, Mendocino, uh, county. It's a 60% Chardonnay, 40% Pinot Noir. Has a dosage of 8.5 grams per liter.
• 15:07
  > Brent>On the nose, I get a toasted oak.
• 15:12
  > Brent>I get apples and pears. Harm, you have the bottle and I get white flowers.
• 15:21
  > Brent>None on the palate. Hold on.
• 15:25
  > Maury>Mhm.
• 15:28
  > Brent>This is the one. We, we were discussing it before we actually started recording. How um, this is, it's not sweet, it's just.
• 15:37
  > Harm>It smells sweet to me.
• 15:38
  > Brent>Sweeter than I was expecting as a brute. Both on the nose, on the palate, Just, just a slight edge.
• 15:46
  > Brent>But you know, it's more American in taste. I think. Um, there's a brioche in here. There's, there's like a lemon curd and a citrus note to it.
• 16:06
  > Brent>Really well done. What'd you think are, um.
• 16:09
  > Harm>It's a beautiful golden color I got. When I first approached it, when it was really cold, I got like toasty oak, toasted, uh, bread and sweet candied nuts. Like candy pecans. But that's gone now. Now it's, it's, it's settled down. We've got that brioche note, um, that like toasted brioche.
• 16:29
  > Harm>The candied nuts are not, are gone, but there's still like an almond thing going on here. A balanced acidity. A little bit of citrus on the nose as well.
• 16:38
  > Harm>M On the palate. Balanced acidity. You said lemon curd. I think that's a Good call. I was thinking lemon peel, but you're right, it's lemon curd. Um, golden apples and toast.
• 16:49
  > Brent>Creamy, lemony, dirty. Yeah, yeah.
• 16:52
  > Harm>But as it's warmed up, it's gotten more creamy.
• 16:54
  > Brent>When it was colder, it was sharp, edgy.
• 16:56
  > Brent>Yeah.
• 16:58
  > Harm>Medium, um, short finish. That's the only thing I have to say against it.
• 17:02
  > Brent>Yeah. I mean, honestly.
• 17:04
  > Maury>Yeah, Yeah. I think I agree with everything you said, Harm. Uh, I think it's, uh, very nicely done. Uh, I enjoyed it. I found this is more of a kind of an all day sipper for me. This is just something you can just sit and relax and enjoy by the poolside. It's bright, it's refreshing. Uh, I liked it quite a lot.
• 17:24
  > Bob>Justin, so I thought the color was like a pretty light yellow. It was zesty, lemony tangerine, new car smell and soapy on the nose.
• 17:36
  > Harm>But I, uh, didn't get that soapy note you're talking about.
• 17:39
  > Bob>It. It evaporated over time.
• 17:42
  > Bob>But when I first opened it up, I got that on, uh, the palette. It was very refreshing. I got bright green apple on the finish. It started off with that green apple again and ended in some nice effervescence. So I enjoyed it.
• 17:59
  > Harm>Yeah. Did I say green? I said apple, but I think you're right. Screen apple, Maury.
• 18:05
  > Maury>Yeah. As I said, I agree with you. I think it's a little more green than red apple. Uh, beautifully done.
• 18:10
  > Brent>All right, well, we're gonna be giving the Scharffenberger brute excellence a well deserved three sips.
• 18:18
  > Harm>You know, this would be a great mimosa.
• 18:21
  > Harm>Yeah.
• 18:22
  > Maury>Yes, yes, yes.
• 18:23
  > Harm>Could people use Prosecco? I find Prosecco's way too sweet. If you.
• 18:25
  > Maury>100.
• 18:26
  > Harm>If you use champagne to make a mimosa.
• 18:28
  > Maury>Brute.
• 18:29
  > Harm>Brute. Champagne. It's. It's so much better. I think I would use this orange.
• 18:34
  > Brent>Juice to say this, but I think a Bellini.
• 18:38
  > Harm>You know what I. That is sacrilege.
• 18:41
  > Harm>Completely. Bellini is the peach nectar. You know, the Harry's bar from Venice. Uh, then that's always been.
• 18:47
  > Brent>This would go with a Bellini, though.
• 18:49
  > Harm>Okay. I think there's. I think there's other things. I've got customers who walk in and use by Dom Perignon for their mimosas. I just.
• 18:56
  > Brent>Nice.
• 18:56
  > Harm>I. I mean, I can't really relate, but I'm happy to sell to them.
• 18:59
  > Bob>Yeah.
• 18:59
  > Harm>But I would use this.
• 19:00
  > Brent>Damn right. Happy to take dummies money, so. All right, let's go on to our next wine. We're going to have Justin tell us about that.
• 19:07
  > Bob>So now we get to talk about Scharffenberger Blanc de blanc. It's non vintage, 12 and a half percent alcohol by volume. It's from Mendocino County, California. It's 100% Chardonnay. The color for me was like a cream, light yellow. The nose was a little fishy. More cream and tort pastry.
• 19:31
  > Brent>Did you wash your hands where you came in here?
• 19:32
  > Harm>Yeah.
• 19:33
  > Bob>And, uh, on the palate, um, I.
• 19:36
  > Harm>Got like making the dirty joke.
• 19:37
  > Brent>Yeah, I'm not either. I'm not going there. No, not going anywhere near that one.
• 19:41
  > Bob>On palate, I got lemon frosty and toasted bread points. The finish was like a lemony effervescence. What did you think, Harm?
• 19:53
  > Harm>You're not off? I think, uh, the fish note is weird to me.
• 19:56
  > Harm>Um, I got yeasty, bready notes.
• 19:58
  > Harm>Maybe, maybe when it was cold, it was smelling a little bit fishy to you.
• 20:01
  > Harm>I have no idea. I don't. Didn't do that to me. I got golden, uh, apple again, orange peel and lemon peel. Um, maybe now it's as it's warmed up, it's got some good spice coming out. Um, it's. The palate's just like the nose, a little more minerally. I got some floral notes, maybe lilac, I'm not sure.
• 20:22
  > Harm>Mhm. Um, there's more floral notes on the palette, which is kind of weird. It's not on the nose.
• 20:28
  > Harm>There's a minerally salinity to it. Just a tint, um, medium long finish. And that salinity comes back on the finish now that it's warmed up.
• 20:37
  > Bob>And what do the fish. Swimming.
• 20:42
  > Brent>Apparently. Champagne. Yeah.
• 20:44
  > Bob>Yes, if they're lucky.
• 20:46
  > Harm>Well, this is more limestone than salt, but go ahead. Maury, what do you think?
• 20:52
  > Maury>I like this one. I think this is a bit of a step up.
• 20:54
  > Maury>Um. Oh, yeah, a lot of, for a lot of people, uh, if they're not aware, a blanc de blanc is typically a little bit of a step up. These are 100% Chardonnay, Blanc de blanc, referring to the fact that it's a white champagne made exclusively from white grapes. Um, as you notice with the one above, there was 40% Pinot Noir, which is a red grape.
• 21:13
  > Maury>Um, and that is a whole nother story.
• 21:16
  > Maury>But in any event, I think this, ah, this level, this wine has a level of sophistication that I really like. It's got a little bit more yeast, a little more brioche and bread notes to it, which I personally like. To me, this is more of a, an evening sipper.
• 21:31
  > Maury>Uh, something I like to wind down with either as an aperitif or an after dinner with some cheese. Um, I find the other one more bright and refreshing for during the day. But this is my kind of go to, to just sit down.
• 21:43
  > Harm>The minerality here, now that it's warmed up, I want oysters.
• 21:45
  > Harm>Yeah, I pair this with oysters any day. Make a champagne based mignonette with this champagne drink or this sparkling wine.
• 21:52
  > Maury>I agree, but the, but the, the minerality is, to me is the, is the, um, back end to the, to the upfront yeastiness and the minerality just sort of carries through the mid palate.
• 22:03
  > Harm>But as it's warmed up, it's been become more pronounced.
• 22:06
  > Maury>I agree.
• 22:07
  > Brent>The minerality and the salinity come through and it, if you, if you handed this to me and told me this came from France, I would 100% believe you.
• 22:17
  > Harm>Now, the quality here is. I mean, I used to not love Scharffenberger. I mean, Rotor Estate was my go to American sparkling wine because, you know, Rotor makes Cristal, they know how to make champagne. And their American stuff was always as good as the French stuff and cheaper. And now they've really elevated Charfenberg.
• 22:33
  > Maury>Well, let me tell you a story. I did a blind tasting and I called it Big Brother, Little Brother, for a wine group a few years back. And we looked at the French versus the California, uh, version, right?
• 22:42
  > Maury>The winner of the night, it was done blindly was the Anderson Rotor. Anderson Valley Champagne was the wine of the night. It beat out Cristal, it beat out Dom. No, um, I poured them blind, but.
• 22:54
  > Harm>It'S not that good.
• 22:55
  > Maury>I'm telling you, I poured them blindly. This is going back about eight years ago, and we did Cristal and Anderson. We did. You name it, we've done them.
• 23:04
  > Maury>And, uh, on that particular night, and.
• 23:06
  > Brent>Just in case the people from Rotor Estate are listening because they own Scharffenberger as well, um, yeah, we, we'd love to do Rotor Estate on the show. Just saying.
• 23:15
  > Harm>Yeah, no, agree, uh, those wines have gotten more expensive.
• 23:18
  > Maury>My point is that the folks in champagne have really translated their knowledge and experience to California properties. And you can get, uh, France, French quality champagne out of California.
• 23:31
  > Brent>Yeah, absolutely. I mean, this.
• 23:33
  > Harm>Now, you didn't used to be able to, but you can now.
• 23:35
  > Maury>But I thought the Blanc de Blanc was excellent. I generally do love Blanc to blanc Champagnes, they're just so sophisticated.
• 23:42
  > Harm>And we keep saying champagne. We mean sparkly wine here.
• 23:45
  > Bob>Well, pinkies up, folks.
• 23:46
  > Harm>Pinkies up.
• 23:49
  > Brent>So well done. The minerality, the Chalkiness, the salinity to it. Again, if you told me, you know, this came from rem, I would go, yeah, of course it does, it, it's so well done, so well put together.
• 24:06
  > Brent>The lemon curd is there, the brioche is there, the minerality is there. That salinity is there. Mhm.
• 24:15
  > Brent>It's got a lovely roundness to the palate.
• 24:19
  > Brent>This is absolutely delicious. Yeah.
• 24:22
  > Brent>Again, Scharffenberger, I'm stunned. I mean, really, honestly, guys, you should be buying Scharffenberger. This is for the money. You're not going to get a better sparkling wine out of California, for damn sure.
• 24:34
  > Maury>I would agree. Uh, the last couple times I've had sort of, you know, pick it up and go, California sparkling, they've been good, but not blow your socks off. But this is a step up from what most people are buying.
• 24:44
  > Brent>We've been discussing 20 years ago, sparkling wines in California. They were, they were working, they were trying, they were doing everything.
• 24:50
  > Harm>I think the ROTOR was always a step up, but now the ROTOR owns the.
• 24:54
  > Brent>They have all really as a class, all of them have stepped up so far to the point where they're challenging their French rivals. I mean, it's there, there's some amazing sparkling wine in California.
• 25:07
  > Harm>You wonder why so many French companies are buying California property.
• 25:10
  > Brent>Exactly. Yeah. They're not dumb. They've been doing it for a couple of hundred years. They figured it out. So we're going to be giving the Scharffenberger Blanc de Blanc a well deserved four sips. That's classified.
• 25:25
  > Brent>So that takes us to our next house of, uh, sparkling wine. We're going to have Harm tell us about that.
• 25:32
  > Harm>Thanks, Bob. Pierre Nicholas Perrier and Rose Adelaide Jouer Jouet. Uh, so Perrier Jouet, we were saying Jouer earlier.
• 25:43
  > Harm>Uh, let me address the. That there's an umlaut over the E. You have to pronounce the T. They shared a love of nature and the arts. She was the daughter of Norman Calvado, a Norman Calvados producer.
• 25:55
  > Harm>And he was an based cork supplier, vintner and botanist. A year after their wedding in 1811, the year of the comet, they founded Maison Perrier Jeuette.
• 26:04
  > Harm>Shipments of from to Great Britain began in 1815 and to the United States in 1837. Their son, Charles Perrier, a botanist like his father, took over the house in 1848. In 1858, Eugene Galise and Charles Perrier's brother in law became, um. Oh, Charles Perrier's brother in law became a partner in Perrier Jouet. In 1878, Eugene's son Louis Adolfe Octave Galise and his, uh, brother Henri inherited the company. And in Paris, uh, during that period of Belle Epoque, the start of the 20th century, the octavement M. Uh, Emile Gallet, one of the pioneers of art Nouveau movement, and commissioned him to design a bottle for Perry Jet. The four magnums featured a spray of Japanese white anemones. Were delivered in in 1902 and the design became an emblem of the house. You've all seen that beautiful hand painted bottle.
• 27:00
  > Brent>Unfortunately we don't have one today. But yeah, that's.
• 27:02
  > Harm>That's drinking today.
• 27:04
  > Brent>That is so. I mean everybody knows that bottle.
• 27:07
  > Bob>That's how I brought in the millennium.
• 27:09
  > Brent>Yeah.
• 27:10
  > Bob>Yep.
• 27:10
  > Harm>There you go. Good stuff. So we're drinking their base wine and this is the Perugia base wine. Like it's. Yeah, okay. Actually we're not drinking their base wine first. I think we're drinking the, um, the Grand Brut. The Grand Brut next. This is the blanc de blancs. But this is not their vintage blanc de blanc. The vintage Blanc de Blanc is way, way above this. We're drinking the non vintage 12.5% ABV 100 Chardonnay dosage of 8 grams per liter of sugar. Up to 15% of the wines are reserve wine.
• 27:42
  > Harm>Sage for at least three years. On the lees, it's a pale gold. Uh, the nose, tons of flowers. Flowers, uh, like I can't identify them. I mean there's acacia there, there's honeysuckle there, I guess.
• 27:57
  > Harm>But I get a lot of citrus on the nose.
• 28:00
  > Harm>Uh, that lemon curd we heard earlier. But here, to me it's still more like, um, the lemon peel.
• 28:05
  > Harm>Lemon peel and orange peel. A little bit orange marmalade on the nose.
• 28:12
  > Harm>On the palate, it's so minerally and fresh. Um, very mellow. Tons of good golden apple, A little bit of, um, sweet lemon and orange. And then it's but soft and slightly salty. Medium long finish. Uh, but it's not my favorite blanc to blancs because I'm spoiled. Because I've had the shirt. I've had their vintage stuff.
• 28:37
  > Brent>Yeah.
• 28:38
  > Harm>Mori, what did you think on this one?
• 28:40
  > Maury>You know, as much as I hate to admit it, Harm, um, I think you're right all the way around.
• 28:46
  > Maury>For me, this was a bit of a citrus bomb. I found it to be fairly, uh, citrusy and a little less, uh, a little more one note than some of the other, uh, um, offerings we've had. I found there was some nice minerality there. Was definitely a hint of, uh, of brioche there.
• 29:06
  > Maury>I agree with you. On the nose with the floral. Ah, nature the color again, super light finished, medium. I mean, there's nothing wrong with it. It's. It's delicious. I would definitely not pour it out. Uh, very well made.
• 29:18
  > Maury>And, uh, definitely, uh, you know, you could sit and drink this all day and all night.
• 29:24
  > Maury>Uh, Justin.
• 29:25
  > Bob>So on the nose, I found it was very floral. Um, a little bit fishing.
• 29:31
  > Bob>I got scallions.
• 29:33
  > Harm>I don't know what's going on.
• 29:35
  > Brent>Wash your hands.
• 29:36
  > Bob>Yeah. On the palette is like.
• 29:39
  > Harm>I think he had sushi before he came here.
• 29:40
  > Bob>Nah, I don't.
• 29:42
  > Brent>I don't want to know what he's been doing.
• 29:45
  > Bob>And the palette, it was like Lacroix lemon.
• 29:48
  > Bob>And the finish was lemony.
• 29:51
  > Harm>It's not that. Lemme like Lacroix. Come on, man. It's got that.
• 29:56
  > Harm>It's got a great citrus note.
• 29:58
  > Maury>It's very citrusy.
• 29:59
  > Harm>There's other. Like, those floral notes are really balancing it out. Bob, what do you think?
• 30:03
  > Brent>I think it's delicious. I think they did a very good job.
• 30:09
  > Brent>I m mean, in my note, I'm on the nose. I'm getting a lot of flowers, mostly like, white honeysuckle.
• 30:20
  > Harm>There's a hint of pear there. Coming now.
• 30:22
  > Brent>Now, there's definitely pear there. There's pear.
• 30:26
  > Brent>Uh, it's, uh, more of a. Like an overripe pear.
• 30:31
  > Harm>Yeah.
• 30:31
  > Brent>When they. Once it gets. Once they get soft and sticky, but it's.
• 30:34
  > Harm>It's not as sweet. The acidity is coming out from that citrus note.
• 30:38
  > Brent>The minerality on this is really m. It's really excellent.
• 30:44
  > Brent>I. I enjoy the minerality. The salinity comes through. It's got a beautiful color on it.
• 30:50
  > Harm>I want oysters again. I just think I'm craving oysters today.
• 30:54
  > Brent>Yeah, Oyster crackers, medium.
• 30:56
  > Harm>There you go. M, that should be your brand name.
• 31:00
  > Brent>Yeah, Absolutely. Lovely.
• 31:01
  > Bob>That would be prime rib incident. That's another story.
• 31:04
  > Brent>Yeah, that's. Yeah, yeah.
• 31:07
  > Brent>Prime. Yeah, we'll. We'll tell you all about that.
• 31:10
  > Maury>Yeah.
• 31:11
  > Harm>But, uh, yeah, that's an off the air story, Right?
• 31:14
  > Brent>Absolutely. Wonderful, Wonderful champagne.
• 31:17
  > Brent>So we're going to be giving the Parrishoue blanc de blanc a well, dessert. Three sips.
• 31:23
  > Harm>Interesting.
• 31:25
  > Brent>That takes us to our next. We're going to have Maury tell us about that one.
• 31:28
  > Maury>Thank you, Bob. Uh, the next wine will be the Perrier Jouer Grand Brute Vintage 12.5% ABV. It is 20% Chardonnay, 40% Pinot Noir, and 40% Pinot Meniere. The dosage is 8 to 10 grams per liter, and it contains up to 15% of Reserve wines. Now of note here, as with the previous wine, this is aged for three years on the leaves. We didn't hear anything from Scharffenberger about how long they leave their wines.
• 31:57
  > Brent>No, they did say two years.
• 31:59
  > Maury>Do they?
• 31:59
  > Brent>Yeah.
• 32:00
  > Maury>Okay.
• 32:00
  > Harm>The reserve wines tend to be 10 years. Right. For seven, something like that.
• 32:04
  > Maury>I don't really know if there's a set number. But nonetheless, aging on the leaves is what's going to give that brioche, that yeast, that bready kind of nature to the, uh, to the wines. Anyway, this wine has a beautiful silvery gold, very, uh, light color in the glass. It's got beautiful, uh, aromas. And we'll be back.
• 32:25
  > Brent>Hey. And we're back, and we were discussing.
• 32:28
  > Harm>Some lovely Pare Jouet, Juette, Moet, Chandon, Perrier. Jouette. You've got an umlaut over the E. You pronounced the T. I was told by snotty French people they know French.
• 32:41
  > Brent>People or they were from white Quebec.
• 32:43
  > Harm>No, these were French people from France.
• 32:45
  > Brent>Okay.
• 32:45
  > Harm>They're not champagne representatives.
• 32:46
  > Brent>Yeah. So they're not eating poutine.
• 32:48
  > Harm>So who's the, uh, who came up with that cheese? Eating surrender monkeys?
• 32:53
  > Brent>Don't look at me. Yeah, don't look at me.
• 32:55
  > Harm>It was a cheesy surrender monkey.
• 32:57
  > Brent>Yeah.
• 32:57
  > Maury>Okay. As we were saying, on the nose, some delicate floral aromas. There's definitely some fresh fruit and hints of buttery brioche and vanilla. And again, uh, my philosophy is that that's coming from the three years aging on the leaves, on, uh, the palate.
• 33:12
  > Maury>It's crisp, it's light. There's definitely a, ah, freshness and a crisp acidity. It's got a medium to long finish.
• 33:23
  > Maury>Um, I found this wine to be a really nice step up from the previous wine. There was nothing.
• 33:29
  > Harm>Which is surprising because usually the Blanc de Blanc is something I prefer more.
• 33:32
  > Maury>I agree with you. I said that earlier.
• 33:35
  > Maury>Um, the Blanc de Blanc is usually a step up, but in this particular case, today at this table, the Grand Brut just hits my palate a little nicer than the Blanc de Blanc. Harm, you want to elaborate on that?
• 33:46
  > Harm>There's nothing to elaborate. You said it right. We've got three more wines after this.
• 33:50
  > Maury>I'll keep it short.
• 33:51
  > Harm>Delicate, um, floral aromas. The brioche is there.
• 33:55
  > Harm>Um, it's just. It's just more generous.
• 33:58
  > Harm>It's more. It's more. It's got a longer finish.
• 34:01
  > Harm>Much longer finish than the Blanc de Blanc, which is crazy.
• 34:04
  > Harm>And it's, it's just a better balanced wine. I really enjoyed this one.
• 34:08
  > Maury>And that just goes to show you got a taste.
• 34:10
  > Harm>It's less expensive than the Blanca Blanc. It's really wonderful, Justin.
• 34:14
  > Bob>So right off the that I got some weird notes. Well, I expected that iron magnet shavings, light iodine and fresh biscuits. But that all faded off.
• 34:26
  > Brent>At least the fish went away.
• 34:28
  > Bob>The fish went away.
• 34:29
  > Maury>It's coming back. Don't worry.
• 34:32
  > Bob>It all faded off and now it's just, you know, light floral.
• 34:35
  > Harm>I'm gonna take my wife to get some oysters now.
• 34:39
  > Harm>Since I leave here, I'm out of here. Where 10 fish shuck and dive.
• 34:44
  > Maury>I do like shuck and dive. I haven't been there in eons.
• 34:47
  > Brent>Two blocks down the street.
• 34:48
  > Maury>Yeah.
• 34:48
  > Harm>Ah, but shuck and dive. The oysters are so good. Go on, Justin.
• 34:52
  > Bob>So, you know, then, then it just became like normal after a half hour in the glass. So pour it cold, but leave it alone for half hour.
• 35:01
  > Bob>You're gonna get some weird notes.
• 35:04
  > Bob>Reminds me of, you know, third grade again.
• 35:08
  > Brent>All right, well, we are going to give the Perry a grom Brute a well deserved four sips.
• 35:15
  > Harm>Yeah, it's surprising. It was just really out.
• 35:18
  > Maury>Yeah.
• 35:18
  > Harm>Ah, maybe the bottle is off. Maybe we have to.
• 35:21
  > Harm>Maybe Perry Jouette should send us another bottle of the Blanc to Blanc.
• 35:25
  > Brent>Usually the Blanc to Blanc is my jam, but yeah, the Brute definitely has it this time. So we're gonna outclassed it. Let's have Justin tell us about our next one from Perrier Jouet.
• 35:34
  > Bob>So we're going to talk about Jouette Perrier, Jeff.
• 35:41
  > Bob>Non vintage. 12 and a half percent alcohol by volume it's 25 Chardonnay, 50 Pinot Noir, 25 Pinot Monier. Dosage was 8 to 10 grams per liter and it's up to 15% reserve wines age for three years on the lease. 10 to 15% Pinot Noir wine is added for color. Color of this was salmon pink.
• 36:09
  > Harm>I got more berry than salmon. But you're, you're close on the nose.
• 36:14
  > Bob>It was like, uh, a bouquet of like zesty fruits and just a little bit of pomegranate on the palate. It was like a little party in my mouth, you know. Finished really nicely. Was like fruity. Kind of reminded m me of a carbonated Capri sun.
• 36:37
  > Harm>You know, I, I'm not gonna disagree with you on that one. It's so fruity.
• 36:42
  > Bob>Yeah.
• 36:43
  > Harm>You know what, what's that, what's that, uh, fruit juicy.
• 36:46
  > Harm>What's that bouquet of those bouquets where they send you like fruit on sticks? What's that called?
• 36:51
  > Maury>Edible arrangements.
• 36:52
  > Harm>Edible, yeah. The smell like that.
• 36:53
  > Maury>Fruit, flowers.
• 36:54
  > Harm>Yeah.
• 36:55
  > Bob>The finish for me was all mid and back palette but it was sweet and pleasant.
• 37:00
  > Maury>I found the finish to be a little bit short. That was the only thing I wanted more on the finish. It just sort of, to me it just sort of stopped.
• 37:05
  > Harm>You just drink more then you buy the vintage champagne, spend 400 bucks on it instead of.
• 37:11
  > Maury>Well, I agreed. It hinted, I think that these wines showed beautifully. But I'm hopeful that next year uh, the folks at Perrier Jouette will supply us with some of their vintage selections to review. But I thought these for non vintage champagnes and sparkling wines, again the French or champagnes, uh, are fantastic and showed extremely well. And I would agree with you harm the vintage ones you pay a big upcharge. But you will definitely get an improvement in quality.
• 37:39
  > Maury>But it's a uh, lot more dollar to get that raisin quality.
• 37:44
  > Harm>It's not. But there's a thing. They have vintage champagne and they have tete de couve. Tech de cuvee is their higher end.
• 37:51
  > Brent>That's when the money goes crazy.
• 37:53
  > Harm>That's where the money goes crazy. You can buy vintage like Veuve, uh, Clicquot for um, you know, 100 bucks. Whereas the grande dame will be two to three.
• 38:03
  > Brent>You can buy vintage Perry Auet for a certain price but you know the flower bottle costs you more money.
• 38:09
  > Harm>Yeah, it, the hand painted flower bottle.
• 38:12
  > Brent>Is always going to be more expensive. And that's just, that's just how it is. Deal with it.
• 38:17
  > Harm>Yeah, but they make less.
• 38:18
  > Brent>But honestly they're non vintage is fantastic.
• 38:20
  > Maury>But they're not. That's my point.
• 38:21
  > Harm>Points.
• 38:22
  > Maury>They're not vintage is value priced. You're getting a lot of bang for your buck.
• 38:27
  > Harm>This year is so much better than previous, uh, previous releases.
• 38:31
  > Brent>Right.
• 38:31
  > Maury>But you have to pay a lot more to get a little step up in quality when you go to tuve.
• 38:35
  > Bob>But the flower bottle will give you the fishy notes on the next show.
• 38:39
  > Harm>It will not eat fishy notes. I have no idea what's wrong with you today.
• 38:42
  > Brent>Well, we're going to give the Perette uh, blazon rose a well deserved four sips.
• 38:48
  > Brent>This is classified absolutely delicious, guys. So this brings us to our next champagne house.
• 38:56
  > Brent>So founded in 1760 by Francois Delmonte Lanson is the fourth oldest champagne house. In 1798 Francois was succeeded by his son Nicholas Louis, who then partnered with Jean Baptiste Lanson, who began. Who gave the house Lancelot name. On December 4, 1900, Maison Lanson received the royal warrant from the Queen Victoria.
• 39:21
  > Brent>So, you know, it's got to be pretty good because if there's anyone who loves champagne, it's definitely the Vicky. Um, the British.
• 39:30
  > Harm>No, Vicky, who. Who ruled India.
• 39:34
  > Harm>Champagne and rubies and diamonds.
• 39:37
  > Brent>So, uh, Lancelot also supplies champagne to the royal courts of Sweden and Spain. Um, Maison Wynson has been the official champagne and, um, partner of Wimbledon in 2001 and forward, serving over 150,000 glasses of lunch on champagne each year at the championships. The house remained family owned up until 1980 and has been owned by the Lancelin BCC Group since 2006.
• 40:02
  > Brent>Urve Danton, the current cellar master, joined the house in 2013.
• 40:08
  > Harm>Every time I see the name Irving, I think Irv Villa shows the plane, boss. The plane.
• 40:16
  > Brent>I'll say, man. So what we have here is the ones on Le Green Bio Organic. This is a non vintage, 12.5% ABV 46 Pinot Noir, 36% Chardonnay, uh, and 18% Pinot Meunier.
• 40:31
  > Brent>Age four years. The dosage is six grams per liter. No malolactic fermentation. This is the first Champagne to carry the organic certification that allows it to state made where the organic grapes on the label in the usa.
• 40:46
  > Brent>The Lagrange Bio Organic is exclusively made from grapes from the Malmaison Estate, a 16 hectare pilot vineyard.
• 40:54
  > Brent>Pilot.
• 40:55
  > Maury>Hm.
• 40:55
  > Harm>Not plot the plot. Not pilot.
• 40:57
  > Brent>That's what I said. Pilot.
• 40:58
  > Harm>Yeah, it's a 16 hectare plot. Oh, Pilot Vineyard, yeah.
• 41:01
  > Brent>Pilot Vineyard, yeah.
• 41:03
  > Bob>16 hectare pilots barely fit in the plane.
• 41:05
  > Brent>Situated in the heart of the Valley de Menar. We've been drinking the Valley Mon. So, uh, it constitutes one of the largest biodynamically farmed estates in Champagne and demonstrates Maison Lanson's commitment to sustainable viticulture. So it's got a beautiful color to it. Just like a straw golden color to it.
• 41:30
  > Harm>The nose M.
• 41:33
  > Harm>Wow.
• 41:36
  > Brent>It's really come forward since it's warmed up.
• 41:39
  > Brent>Um, on the nose, the black currants are leaping forward. Um, definitely the pears are there. There's a citrus. There's like a bitter orange and a lemon and then really nice minerality to it.
• 42:01
  > Brent>And on the palate.
• 42:06
  > Brent>On the palate, the minerality definitely jumps forward.
• 42:12
  > Brent>There's a nice salinity, uh, to it.
• 42:17
  > Brent>There's definitely a citrus, um, a Myers lemon. The salinity comes forward again a little Bit of a tropical fruit note underneath the salinity.
• 42:29
  > Harm>I was wondering when you're gonna mention that tropical fruit, because I got a lot of it.
• 42:32
  > Brent>Yeah, it didn't come forward when we first opened it because it was blistering cold. But now that it's warmed up, by.
• 42:38
  > Harm>The time I got to it, I was. I was taking my time. So I got it earlier on.
• 42:42
  > Brent>M. Yeah, there's definitely a tropical fruit there. What do you think, Harm?
• 42:47
  > Harm>That tropical fruit is lychee, my friend. Lychee and mango.
• 42:50
  > Brent>So I think you're dead on with that.
• 42:52
  > Maury>It's definitely, uh, lychee.
• 42:53
  > Harm>It's beautiful. Black current like you said. But I didn't get the black current earlier on. But no, it's colder now.
• 42:59
  > Harm>Lychee and I got toast and pear notes, lots of pear, a little bit of peach. And the minerality you kept coming back to, I agree with.
• 43:08
  > Harm>And I get. Especially when it's colder, but now even still there. Toasted cumin.
• 43:14
  > Harm>Lightly toasted cumin. Like, I remember the.
• 43:17
  > Harm>I know my mom, you know, when she makes the hurom garam masala at home, she'll toast the spices. This is toasted cumin.
• 43:23
  > Harm>And, um, a little bit of, like, star anise.
• 43:27
  > Brent>He's not far off on that.
• 43:28
  > Maury>Yeah, toasted.
• 43:29
  > Harm>Ah, cumin. Toasted star anise.
• 43:31
  > Brent>Um, it's not overwhelming, but it's definitely an underturn.
• 43:35
  > Harm>Salt the spices.
• 43:38
  > Harm>Um, it's got a long finish, which we've been missing in the earlier wines. This is beautiful. Absolutely gorgeous.
• 43:46
  > Bob>Justin on the nose. I got smoked, um, Wheaties.
• 43:51
  > Harm>Okay. I don't know what that is.
• 43:53
  > Brent>Yeah, I don't know either.
• 43:54
  > Bob>It's a wheat based cereal.
• 43:55
  > Harm>I know what Wheaties are. What are smoked Wheaties?
• 43:58
  > Bob>Put it on the smoker. Half hour. I did.
• 44:02
  > Harm>You're such a weirdo.
• 44:03
  > Bob>You smoke everything just for the hell of it. See what happens?
• 44:06
  > Harm>I think you've been smoking something else.
• 44:07
  > Brent>Yeah.
• 44:07
  > Bob>And then, uh, on the palate, I got, like, fruit and, uh, Cream of Wheat.
• 44:12
  > Brent>Different cereal.
• 44:13
  > Harm>You know, I don't get the Cream of Wheat. No, but I kind of see where you're solid.
• 44:16
  > Bob>Kind of goes to the finish.
• 44:18
  > Harm>Oh, yeah, there's something there.
• 44:21
  > Bob>Orange, uh, zest after the Cream of Wheat note.
• 44:25
  > Harm>Okay.
• 44:25
  > Bob>I enjoyed it very, very much.
• 44:27
  > Brent>What'd you think, Marty?
• 44:29
  > Maury>I'd like to say that to me, this is the wine that was the most transforming throughout the morning, uh, when this wine was straight out of the bottle, I really was.
• 44:38
  > Maury>It was closed.
• 44:39
  > Brent>It was weird.
• 44:40
  > Maury>It was very cold. It was very one nose.
• 44:42
  > Brent>Uh, green.
• 44:43
  > Maury>It was green.
• 44:44
  > Harm>Yeah.
• 44:44
  > Brent>It was just once it warmed up.
• 44:47
  > Brent>Wow.
• 44:48
  > Maury>Not really very pleasant. So I would say do not drink this wine too cold. Do not rush it.
• 44:53
  > Maury>Be patient and you'll be rewarded with really interesting stuff. So while I initially gave it a very low rating and it came up, I think as we've been tasting this.
• 45:02
  > Harm>Wine, this was the most divisive wine. Some people gave very high ratings and Mari gave a very low rating.
• 45:08
  > Harm>I was kind of in the middle, but it's come up.
• 45:10
  > Brent>Well, we. I got to try this in New York at the wine, uh, spectators big event and, and I was very interested in it and it was not blistering cold like when we first opened it.
• 45:22
  > Brent>So this one has absolutely changed. So we're going to give the Lanson Wagreen Bio Organic a well deserved four sips.
• 45:33
  > Maury>That's classified.
• 45:34
  > Brent>So let's have Harm tell us about our last one.
• 45:37
  > Harm>Okay, thanks, Bob. I'll be quick. We're running out of time. I think so. Lanson Le Vintage 2012. 12.5% ABV 52 Pinot Noir 48 Chardonnay. 10 years of aging. The dosage is 7 grams per liter. It's a brute. Exclusively made from grand and Premier Cruise. Uh, Versane. I Boozy.
• 45:59
  > Harm>I can't pronounce that next one. Meryla Surai.
• 46:02
  > Brent>Yeah, my friend sucks. I'm sorry.
• 46:05
  > Maury>Please forgive us.
• 46:07
  > Harm>Crema La Mencile Surrogate.
• 46:09
  > Harm>That's where Ceylon is made. Yeah. That's good stuff. Trappeo. Uh, I never heard of Tropeo Yellow. Uh, color.
• 46:18
  > Harm>Uh, it's got. It had some nice bubbles. Not like some of these.
• 46:21
  > Harm>These are um. The bubbles have gone away by now. But this is that spice I got on the previous one is all there. Candied fruit, almond notes.
• 46:33
  > Harm>Those toasted spices on the nose and on the palate. This is the most distinctive one of the night.
• 46:41
  > Harm>Beautiful texture, great acidity. This guts. I don't. They say. I don't think they say anything about, um. They don't say anything about um, uh. What uh, do you call malolactic fermentation. But this got 10 years of aging. So there's a creamy texture from the oak and it's just, it's just a beautiful, well integrated wine with full of brioche and fruit and toasted spice. I get those. All those spices coming out.
• 47:09
  > Harm>Tell me, what weirdness did you taste, Justin?
• 47:12
  > Bob>So I got dried fruits on the nose and those little shrimp in the fried rice, the dried ones and the palette Was intense, clean, fruity. I got blueberries in the beginning. Those faded off.
• 47:27
  > Bob>Um, and the finish was like Cream of Wheat with, like, lemon preserves.
• 47:35
  > Harm>We got, ah, a lot of Cream of Wheat today. Maury.
• 47:37
  > Maury>Well, he's still thinking about breakfast.
• 47:39
  > Brent>Yeah.
• 47:39
  > Maury>Um, I love this wine. I thought it was, uh, my favorite of the morning. Uh, very nicely done. It had a little bit more color, I would say. The last one, I was almost colorless. This one had a nice little hint of gold. I, uh, agree with everything you've said about, uh, the, uh, palette. I love the hints of almonds on the nose, the apricots. And I was referring to Harm, not you.
• 48:04
  > Harm>But thank you for taking credit.
• 48:09
  > Maury>I love the mouthfeel. I love the palate. It's got some nice viscosity. It's got a long finish. To me, this is everything. I want a champagne. I love vintage champagne.
• 48:18
  > Maury>I love the fact that it's been aged 10 years on the Lees. It just gives a dimensionality that I just really enjoy.
• 48:24
  > Brent>It gives it that backbone that you don't get with most other champagne. That's the thing.
• 48:30
  > Brent>And Lanson has always been a favorite house of mine.
• 48:33
  > Brent>I don't know why, but it was one that always sort of sang to me. This one is absolutely delicious.
• 48:39
  > Brent>And we're going to give the LANSON Lay, vintage 2012, a well deserved five, six.
• 48:44
  > Brent>Oh, my goodness.
• 48:46
  > Harm>That went up from our original. Our original rating wasn't this good as it warmed up.
• 48:51
  > Maury>Once it warmed up, both the Lansons came up. So again, temperature and time is the mantra.
• 48:57
  > Brent>And again we try them blistering cold because that's how most people do it.
• 49:02
  > Harm>So I hate spinning.
• 49:03
  > Maury>We can allow, allow them to warm up. We can't cool them down in the middle.
• 49:07
  > Brent>Yeah, we've got all afternoon, so it is what it is. But, uh, in any event. So, uh, thanks for joining us. Thank you, Justin.
• 49:19
  > Bob>Thank you so much. Pleasure to be here.
• 49:21
  > Brent>Thank you, Maury.
• 49:22
  > Maury>Thank you, Bob. Another bubbly day in the basement. Can't complain.
• 49:25
  > Maury>Thank you.
• 49:26
  > Brent>And thank you, Harm.
• 49:27
  > Harm>You know, I would thank you, Bob, but I've got a big, uh, bill coming for I take my wife to dinner tonight. Thanks for putting oysters in my head. Was it you or Justin with the fish?
• 49:38
  > Harm>I think you know what the fish. But the champagne.
• 49:41
  > Harm>I want some oysters.
• 49:42
  > Brent>Yeah, yeah. It was the sparkling wine, please.
• 49:46
  > Brent>Uh, delicious.
• 49:50
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• 50:59
  > Harm>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios.
• 51:10
  > Harm>Your host, the Good Old Boys will see your all next time.