Latest / Brian Thomas / Keegan Corcoran - Wine pairings after election defeat

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Keegan Corcoran - Wine pairings after election defeat · Brian Thomas

0:03
Speaker 1: Eighty nine at fifty five KRC detalk station slight dramatic
0:09
Speaker 1: build up in anticipation of post election defeat. Wine choices
0:15
Speaker 1: in studio the fifty five KRC residents Samier, we keep
0:19
Speaker 1: them parked in a closet Keegan Corcorand no, actually he's
0:21
Speaker 1: from Magnician wines Win Wine Wholesaler. Keegan is almost as
0:25
Speaker 1: high as you can get in terms of standings globally
0:27
Speaker 1: for Samier, he is just below the highest most lofty
0:33
Speaker 1: status ever. You're one of four hundred six hundred roughly,
0:36
Speaker 1: and what's the level advanced Saier Advance and then there's master, right, Yeah, okay,
0:42
Speaker 1: so somedays the snobbery only increases from here. Oh lord almighty,
0:46
Speaker 1: you won't even be in the same room at me
0:47
Speaker 1: with Matt. I read the tests questions, Yeah, your dad
0:51
Speaker 1: sent them over to me or your mind?
0:53
Speaker 2: Really? Yeah?
0:54
Speaker 1: Yeah, the fifty pages single space questions, like you know,
0:59
Speaker 1: I just it is the most insane amount of volume
1:01
Speaker 1: of information. I could not believe the stuff you're supposed
1:04
Speaker 1: to know for that test.
1:05
Speaker 2: Those were if he sent you the file.
1:08
Speaker 3: I'm thinking because my dad and my mom, But my
1:12
Speaker 3: dad was the one who was like reading the questions
1:13
Speaker 3: for me, like in preparation leading up to the exam,
1:17
Speaker 3: the Masters of the Exam, which yes, at for in April,
1:21
Speaker 3: you know that. That is yeah, single space questions and
1:25
Speaker 3: it's about seven I think it's about seventy five pages.
1:28
Speaker 2: Yes, that's total. That's just the the written part.
1:33
Speaker 3: Well, that's just me like transponting my note cards for
1:36
Speaker 3: this exam to that. So the volume information extends out
1:41
Speaker 3: beyond further than that, Yes, certainly, just stuff. You know,
1:44
Speaker 3: there's no point for me like to burn questions that
1:47
Speaker 3: I already know. So it's you know, the theory is anyways,
1:50
Speaker 3: like once you start to really cement the information, you
1:52
Speaker 3: can start eliminating questions and then hopefully you know, minimize
1:58
Speaker 3: your quote unquote deck.
1:59
Speaker 2: Yeah questions.
2:00
Speaker 1: Well that's why there are only four hundred of them
2:02
Speaker 1: in the planet because looking at those questions, we're all
2:05
Speaker 1: nuts and you are so many people you are absolutely
2:08
Speaker 1: insane wine people. But congratulations, I'm glad we have folks
2:11
Speaker 1: like that. You will pass at some point, and most
2:13
Speaker 1: people do not pass their first, second, third, fourth time.
2:16
Speaker 1: It's just the extraordinary challenge in studio. Also, I can remember,
2:20
Speaker 1: look Thomas Woodley, who's here from Lydian Winery, which is
2:24
Speaker 1: located in outside of Seattle, Washington, and he's brought some selections.
2:28
Speaker 1: What we're doing today is using the Tuesday election, we'll
2:31
Speaker 1: say losses. I don't even know what your political affiliation is, Thomas,
2:34
Speaker 1: it doesn't matter. But if you're reeling from an election
2:36
Speaker 1: loss and you're feeling blue, or you're in a celebratory mood,
2:39
Speaker 1: you want to drink something. You brought some great wines
2:41
Speaker 1: with you to talk about today.
2:43
Speaker 4: Thank you. Yeah, it's wines for every occasion. I think
2:47
Speaker 4: either way, it's good angst relief. So that's kind of
2:49
Speaker 4: what we're going for.
2:50
Speaker 1: We're always looking for an excuse to drink. It's a
2:53
Speaker 1: okay so, and you're fine doing that here in the
2:55
Speaker 1: Morning Show. Although there are rules that prohibit the drinking
2:58
Speaker 1: of wine in the studio, we're going to certainly by
3:00
Speaker 1: by those rules. At least we're going to give the
3:01
Speaker 1: perception that we are.
3:03
Speaker 4: Uh.
3:03
Speaker 2: Starting with.
3:06
Speaker 1: Hold on, it's Justine. Yes, that's the name of the wine.
3:11
Speaker 1: And remember this is a Venia winery. A ve e
3:15
Speaker 1: n N I A I got that right, yeah, Jachima Valley,
3:19
Speaker 1: Oh no, I'm looking at the red wine. That's not
3:21
Speaker 1: the one we're talking about. We're on the Lydian SBS
3:25
Speaker 1: Lydion SBS. I apologize, I'm not the Saumier. That's what
3:29
Speaker 1: we got one here to keep me on track. So
3:31
Speaker 1: this is a white one with an eighty percent so
3:35
Speaker 1: on bloc and twenty percent sem semion.
3:37
Speaker 2: Yeah yeah.
3:38
Speaker 4: And the name Lydian refers to the musical mode in
3:43
Speaker 4: so the winery where there's six of us, half of
3:46
Speaker 4: them are classically trained musicians, so there's a lot of
3:48
Speaker 4: music nerds, and uh, Lydian is one of the classical
3:52
Speaker 4: building blocks in music theory. So that scale that's on
3:57
Speaker 4: the label is the actual Lydian mode at off. And
4:00
Speaker 4: you can play that on piano, no kidding.
4:02
Speaker 1: Yeah, well, I throw my what eight years of piano,
4:06
Speaker 1: six years of trumpet, a little bit of clarinet out
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Speaker 1: the window because I never took music theory.
4:11
Speaker 2: Yeah yeah, so you're on triangle now.
4:14
Speaker 1: Basically I can still reach music slowly and very very painfully.
4:20
Speaker 1: I can get through the piano still, but I don't
4:22
Speaker 1: I don't practice much anymore. But this this wine, you know,
4:26
Speaker 1: if I was able to taste it, I would call
4:27
Speaker 1: it amazingly refresh refreshing, light, not dry. What would you
4:33
Speaker 1: characterize it in terms of, you know, on a scale
4:36
Speaker 1: of you know, really dry, too sweet?
4:39
Speaker 2: I mean, it's.
4:39
Speaker 4: It's it's it's technically dry in the sense that it
4:41
Speaker 4: doesn't have a whole lot of residual sugar. But a
4:44
Speaker 4: lot of times you get with with especially with semion,
4:46
Speaker 4: you get like perceptible fruit sweetness. M hm. So yeah,
4:51
Speaker 4: it's kind of always hard to parse out when you're
4:53
Speaker 4: talking about sweetness because some people refer to actually, when
4:56
Speaker 4: we're in the wine world, how much residual sugar is
4:59
Speaker 4: left over from firmin I got you. So they stop
5:01
Speaker 4: the fermentation at a certain level, you know, especially just
5:04
Speaker 4: taking like German reesling for example, At certain levels they
5:07
Speaker 4: stop the fermentation. Those wines have a resultant lower alcohol
5:14
Speaker 4: ABV because some of that sugar was left to not
5:18
Speaker 4: metabolize and stay in the wine.
5:20
Speaker 1: That's what impacts the alcohol level.
5:22
Speaker 2: Yep.
5:23
Speaker 1: Okay, Because I was jokingly saying to Keegan when he
5:26
Speaker 1: came in, I said, we're drowning our sorrows. I suspect
5:28
Speaker 1: what you brought in are all the highest alcohol by
5:31
Speaker 1: volume wines that are out there.
5:32
Speaker 4: Yeah, I mean these are. This one isn't super high,
5:35
Speaker 4: it's like thirteen percent.
5:36
Speaker 2: But the but the.
5:38
Speaker 4: Idea is is that when the grapes come in, when
5:41
Speaker 4: the grapes come in ripe, they all are fully ripe
5:45
Speaker 4: in terms of potential, sort of think of it in
5:48
Speaker 4: terms of like high school physics, like potential and kinetic energy,
5:50
Speaker 4: right right, And they so they have they're all fully ripe.
5:53
Speaker 4: It's just a question of how far do you let
5:56
Speaker 4: that sugar metabolize into alcohol during fermentation.
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Speaker 1: Okay, So one of my favorites kigging those dulcea it's
6:02
Speaker 1: a dessert wine, ice wines, that kind of thing. They
6:05
Speaker 1: let the grape go as far as it can go
6:07
Speaker 1: in terms of ripening. It's almost to the point where
6:09
Speaker 1: it's mushy.
6:10
Speaker 4: Right Yeah, that's like would be like considered like a
6:12
Speaker 4: late harvest. So that's even like pushing the sugar levels
6:15
Speaker 4: beyond what a normal table wine would be, gotcha. And
6:19
Speaker 4: then and then they still have to they still have
6:22
Speaker 4: to ferment the hell out of it just to get
6:25
Speaker 4: it to even that level. And typically, and typically those
6:29
Speaker 4: wines are even more difficult to make because you have
6:32
Speaker 4: to have really strong yeasts that are going to continue
6:34
Speaker 4: to metabolize the sugar into alcohol.
6:38
Speaker 1: And a huge human element in terms of harvesting too,
6:40
Speaker 1: because you have to pick them just at the exact
6:42
Speaker 1: right now.
6:42
Speaker 4: Yeah, I mean, or if you get into stuff that's
6:44
Speaker 4: actual ice wine. Yeah, you know, you get you get
6:47
Speaker 4: like in you know, they can make ice wine by
6:49
Speaker 4: actually freezing with grapes, but it kind of is. But
6:53
Speaker 4: but traditional ice wine extraction. Yeah, but traditional ice wine.
6:57
Speaker 4: They they actually harvest it after the clusters have have
7:00
Speaker 4: frozen on their own just because of weather, and then
7:03
Speaker 4: they pick them in.
7:04
Speaker 1: But that accounts for why they're they're comparatively expensive. Yes,
7:07
Speaker 1: very laborious, very laborious. We're gonna continue with Thomas Woodley
7:11
Speaker 1: and Keegan Corcoran. Keegan, you can find Kegan if you're
7:13
Speaker 1: interested in commercial or wholesale purchases of wine, if you're
7:17
Speaker 1: a winery or a wine store, a restaurant, anybody out
7:21
Speaker 1: there that's interested in working with Keegan. He's amazing. He's
7:23
Speaker 1: the greatest guy in the world. When it comes up,
7:25
Speaker 1: you know, it's just his personality, his friendliness, his knowledge
7:28
Speaker 1: is clearly impaccable. In ignitionwines dot com and you focus
7:35
Speaker 1: primarily on domestic wines or because I was going to
7:39
Speaker 1: ask you about plus I'm gonna ask you about tariffs
7:42
Speaker 1: sure and see if that's impacted your world and given
7:45
Speaker 1: what you sell, because I know it's a real problem
7:46
Speaker 1: for some European wineries or things like that. So last
7:49
Speaker 1: we'll pause, bring Keegan and Thomas back. It's eight thirty
7:51
Speaker 1: seven right now. If do you five KCV talk station.
7:54
Speaker 2: Something is happening.
7:55
Speaker 4: It's time to.
7:58
Speaker 2: Forty one.
7:58
Speaker 1: But do you five kr CEV talk State San Brian
8:00
Speaker 1: Thomas with resident wine ser Keegan Corkoran Intudio, Ignitionwines dot
8:06
Speaker 1: com and one of the restaurant groups that works with Keegan.
8:11
Speaker 1: You may have heard of, Jeff Ruby. Jeff Ruby Restaurant Keegan.
8:14
Speaker 1: You were there for twenty years as their their head,
8:17
Speaker 1: so may a uh not in that in that position
8:20
Speaker 1: as beverage director for about the last eight I was
8:22
Speaker 1: with them for twenty years. Yeah, all right, And if
8:24
Speaker 1: you accumulated all that knowledge and experience, that's when you
8:26
Speaker 1: broke off and decided you're going to go on your
8:27
Speaker 1: own and do a wholesale wine and you've been very
8:29
Speaker 1: successful that you still work with the Ruby restaurants, and
8:32
Speaker 1: I failed to mention this amazing uh SPS from Lydian
8:36
Speaker 1: Wine or he's Thomas Woodley in studio from Lydian is
8:39
Speaker 1: available at E and O restaurant.
8:40
Speaker 2: Yeah, E and O.
8:41
Speaker 3: Yeah, for sure, all three of their restaurants, and uh,
8:43
Speaker 3: you know they do. They do a great job. Shout
8:46
Speaker 3: out to my buddy Tim that works over there. He's
8:49
Speaker 3: he's the man.
8:49
Speaker 2: Tim.
8:50
Speaker 1: Appreciate it and you're working with the right guy. Keigon
8:52
Speaker 1: Corkoran moving over, Oh real quick on the uh Lydion SPS,
8:58
Speaker 1: which is again the Sauvignon blancs on your own mix.
9:01
Speaker 2: What you would you.
9:01
Speaker 1: Recommend serving this with? It's pretty much it's just really good.
9:06
Speaker 1: I can see this having very broad applications including like
9:09
Speaker 1: you know, just sitting down and drinking.
9:11
Speaker 4: Yeah, I mean, it's it's great for first course. You know.
9:14
Speaker 4: It's a day where even when you get a sunny
9:16
Speaker 4: day like we had like yesterday, Oh yeah, just go
9:19
Speaker 4: sit out on the back deck and enjoy it.
9:21
Speaker 3: Thomas always brings the great weather, by the way, when
9:23
Speaker 3: he comes in like every market visit, like Gus, the
9:25
Speaker 3: weather is just perfect.
9:27
Speaker 2: This is not normal I think that's I think.
9:28
Speaker 4: That's just due to the fact that I'm a born
9:31
Speaker 4: and raised Seattleite, and the weather gods look upon me
9:35
Speaker 4: unfavorably most of the year being from Seattle, so I
9:38
Speaker 4: come here they do me a solid in any place
9:40
Speaker 4: I travel to there like, hey, you know what, We're
9:42
Speaker 4: gonna give you some some ringer weather for a few days.
9:45
Speaker 1: All right, Well, consider I grab the wrong wine when
9:47
Speaker 1: I was talking about the the sbs now in hand,
9:52
Speaker 1: the Avenia, that is the winery.
9:54
Speaker 4: Avenni is the main winery.
9:56
Speaker 1: Yeah, Justine is the name of the wine, and it's
9:58
Speaker 1: it's just a described as a red wine, which I
9:59
Speaker 1: pres is a blend.
10:00
Speaker 4: Yeah, it's a it's a what we call a GSM,
10:03
Speaker 4: so it's a it's a that's sort of a catch
10:06
Speaker 4: all term for a Southern rond blend. It's primarily almost
10:09
Speaker 4: two thirds grenache with maved and sarrah. So we're equal
10:14
Speaker 4: fans of Bordeaux and Roan varieties at of Ania, so
10:18
Speaker 4: you can find examples, really beautiful examples of both great
10:24
Speaker 4: varietal blends. And the name Justine is is a cool story.
10:28
Speaker 4: It's there was a writer by the name of Lawrence Durell,
10:33
Speaker 4: and he was his first book that was a part
10:36
Speaker 4: of the Alexandria trilogy came out in nineteen fifty seven,
10:39
Speaker 4: and Justine was the sort of mysterious heroine that he
10:43
Speaker 4: followed around and was beguiled him. So that's why Chris
10:46
Speaker 4: our Winemaker, who's a literary guy like me, came up
10:49
Speaker 4: with the you guess you.
10:50
Speaker 2: Got a fun crew over your one.
10:52
Speaker 4: It's a fun crew. Stereo wars are a real thing, man.
10:54
Speaker 4: I mean, you got three classically trained musicians, and Chris
10:57
Speaker 4: and I both worked in record stores growing up. It's
11:00
Speaker 4: it's knock down, drag out.
11:01
Speaker 1: There's a lot of opinions I can absolutely imagine. All right,
11:04
Speaker 1: Keegan Corcoran, since you are so amazing at breaking down flavors,
11:09
Speaker 1: I just recounted the story about this little note. I
11:11
Speaker 1: was thinking it was like black pepper. There was a
11:13
Speaker 1: little bite in this wine that I really love, and
11:15
Speaker 1: I'm like, drive me crazy, I asked Keegan. I send
11:18
Speaker 1: him a text, what the hell is that ginger?
11:21
Speaker 4: That's it?
11:21
Speaker 1: That's right, because there's a bite to ginger, that ginger
11:23
Speaker 1: flavors right there. I kind of sat for years and
11:26
Speaker 1: thought about it. Never would have come up with that.
11:28
Speaker 1: It took you two seconds. What would you say this
11:31
Speaker 1: of any Justine has by way of flavor.
11:33
Speaker 3: So I think it's a very classic interpretation of or
11:37
Speaker 3: a domestic take on you know what Thomas said, so
11:40
Speaker 3: rowned varieties, particularly for me, Southern Rhone, which is a classic.
11:44
Speaker 3: So it's a part of France and the kind of
11:46
Speaker 3: southeastern ish part of the country. But you know where
11:50
Speaker 3: they grow a lot of grenache, Surah mor vedra, and
11:53
Speaker 3: you know the the flavor profiles for those wines. And
11:56
Speaker 3: then also on this wine typically is you got this
12:00
Speaker 3: kind of brambly black blue, kind of purple fruited character
12:04
Speaker 3: mixed with my biggest marker besides like like almost a
12:08
Speaker 3: chewy meatiness, but my biggest marker for both that place
12:12
Speaker 3: and then this style of wine is typically white pepper
12:14
Speaker 3: versus like coarse black pepper, So it has like a
12:18
Speaker 3: which anyone that cooks a lot of what there's a
12:20
Speaker 3: difference between course of black pepper and then powder, and
12:24
Speaker 3: and that soft note of white pepper always takes me
12:27
Speaker 3: to not only those particular particular particular varieties, but also
12:31
Speaker 3: a particular region too, So it helps you kind of
12:34
Speaker 3: narrow it down and like I, you know, I like
12:36
Speaker 3: to talk to or envision like an old timey switchboard operator.
12:40
Speaker 2: That's usually my thing.
12:41
Speaker 3: So like when I when I am describing how people
12:44
Speaker 3: can make those connections in their brains, it's very similar
12:47
Speaker 3: to that. So learning how to taste wine describe wine
12:49
Speaker 3: aptly is very much experiential. And the more of those
12:53
Speaker 3: dots that you connect, so again, like to the switchboard
12:56
Speaker 3: kind of thing, imagine your you know, I know that
12:59
Speaker 3: maybe for gins this doesn't track, but you know it does.
13:02
Speaker 2: Right, But my audience understands where you're.
13:03
Speaker 3: Coming, right, Yeah, But I mean, you know, if you're
13:05
Speaker 3: the switchboard operator and the call comes in like hey,
13:08
Speaker 3: I want to talk to banana, it's like, okay, well
13:09
Speaker 3: I know exactly where that goes because you know, I
13:12
Speaker 3: recognize the voice. Right, We've all had bananas a million times. Sure,
13:16
Speaker 3: if you close your eyes and I gave you a
13:18
Speaker 3: banana to be like, there's no doubt that this is banana. Well,
13:21
Speaker 3: if you extrapolate that out across you know, all these
13:24
Speaker 3: different types of fruits, flavors and then conditions. So for example,
13:27
Speaker 3: like overripe banana, green banana, those have very different flavors
13:32
Speaker 3: and textures. Right, Yeah, So apply that to the entire world,
13:35
Speaker 3: which is billions and billions and billions of different you know,
13:38
Speaker 3: flavors and whatnot. You know, you can you can build
13:41
Speaker 3: this switchboard of like you recognize very rapidly the voices
13:46
Speaker 3: when they call.
13:46
Speaker 1: If that makes so, you're basically saying, we should just
13:49
Speaker 1: keep drinking more and more and more line until we
13:52
Speaker 1: finally can connect our switchboards and break this until the
13:55
Speaker 1: light bulb goes.
13:55
Speaker 4: On and while you're drinking. The other fun fact is
14:01
Speaker 4: that when you're picking up all these flavors, you're not
14:04
Speaker 4: picking up analogs of those flavors, the esters and flavor
14:09
Speaker 4: combinations that are present in a berry, a grape berry,
14:14
Speaker 4: regardless of whatever variety it is. It's the same chemical
14:17
Speaker 4: compounds that make say, strawberry tastes like strawberry, or banana
14:20
Speaker 4: tastes like banana. It's not reminiscent of those things. It
14:23
Speaker 4: literally is those things.
14:24
Speaker 1: Gotcha or snotsberry taste. No Willie Walker fans out there.
14:28
Speaker 1: Eight forty seven will continue with Thomas Woodley and Keegan Corcoran.
14:32
Speaker 1: Ignitionwines dot Com is where you find kee gonna be
14:34
Speaker 1: right back in the morning. We have breaking news, comedy
14:38
Speaker 1: rc the talk station, Hey fifty two, the fifty five
14:47
Speaker 1: p RCD talk station Little PG there four years to
14:50
Speaker 1: close out the morning show Here on a beautiful Friday
14:53
Speaker 1: Eve with Keegan Corcoran from Ignition Wines online at Ignition
14:55
Speaker 1: Wines dot com, wholesale distributor if you are interested in
14:58
Speaker 1: wholesale purchases. He is the man uh and Thomas Woodley
15:01
Speaker 1: from Lidion Wines. He's outside of Seattle, Washington with some
15:04
Speaker 1: amazing wines they brought in today. Drown your sorrows or celebrate.
15:07
Speaker 1: Either way you go. You've got outstanding options. These options
15:10
Speaker 1: that we're dealing with today, the Avenia Justine, the Lydian
15:14
Speaker 1: SBS and finally the Avenia grav Lura, not Guevara, the wine.
15:22
Speaker 2: Don't tell me that, Thomas, it's not.
15:23
Speaker 1: It's it's a political, a political grov Vora. Where'd the
15:27
Speaker 1: name come from? This is another red wine, but it
15:29
Speaker 1: is remarkably different in taste than the other one, even
15:32
Speaker 1: though I'm not allowed to taste it.
15:33
Speaker 4: Yeah, so it's so. Grava is a tribute to the
15:37
Speaker 4: grove region of Bordeaux. So just just south of the
15:40
Speaker 4: left bank, there's an area if you look on a
15:42
Speaker 4: map called grove and it's gravelly soil, but it's a
15:46
Speaker 4: place where Cabernet Sauvignon and Merlau play as kind of
15:51
Speaker 4: equal partners.
15:52
Speaker 1: Oh and look, it's Cabernet Sauvignon, Merlau and Cabernet franc
15:56
Speaker 1: So perfect name.
15:57
Speaker 2: Yeah.
15:58
Speaker 4: So it's a it's a like quintessential Washington State Bordo blend.
16:03
Speaker 1: Right, And if I was allowed to drink it, I
16:07
Speaker 1: would think this will be drier than the last one
16:09
Speaker 1: we had, which was also a red blend.
16:11
Speaker 2: Correct, Yeah, what do you apathetically?
16:15
Speaker 1: I think every time I think of a cabernet tasting wine,
16:17
Speaker 1: which probably this is leaning it because it has predominantly
16:20
Speaker 1: cabernet great blend, I always think of red meat rich,
16:25
Speaker 1: like holiday feast type food.
16:28
Speaker 4: Oh, this is both the Justine and the Griver exceptional
16:32
Speaker 4: holiday wines. I mean they whether you're doing turkey for
16:36
Speaker 4: Thanksgiving or you're gonna get into a you know, standing
16:38
Speaker 4: rib roast type scenario for Christmas time, it'll it'll absolutely
16:43
Speaker 4: play well with both.
16:45
Speaker 1: Okay, and note comments on this one Kegan. It's delicious.
16:49
Speaker 2: I mean.
16:52
Speaker 1: That's what you expect to saw to say it's delicious.
16:55
Speaker 2: No, you know, it's a supertentious wine.
16:57
Speaker 3: Yeah, I you know this is uh, it's the fruit
17:02
Speaker 3: I think is softer. It has a nice mix of
17:04
Speaker 3: like red and black fruit. But the nice thing that
17:08
Speaker 3: I think are the the one of the main attributes
17:11
Speaker 3: that have attracted or has attracted me to this winery
17:14
Speaker 3: and this wine making team and the style.
17:16
Speaker 2: Of wines that they do is they're not to hang
17:19
Speaker 2: out with.
17:19
Speaker 3: Well, yeah, that first and foremost, but it's you know,
17:22
Speaker 3: they're they're wines that are they're not overt. They don't
17:26
Speaker 3: just you know, hit you over the head with flavor
17:29
Speaker 3: by way of like you know, that's you're only getting
17:32
Speaker 3: one thing. There's a lot of like wines you can
17:33
Speaker 3: call the food not overwhelmed me exactly. I mean you
17:36
Speaker 3: can there's a lot of wines on the shelf that
17:38
Speaker 3: certainly have their stylistic you know the places, but so
17:43
Speaker 3: you can you can pull something off the shelf sometimes
17:44
Speaker 3: and you and you drink and is that man, all
17:46
Speaker 3: I get is this one thing and it's just like
17:49
Speaker 3: it's right in the middle of the stage that kind
17:51
Speaker 3: of thing, and that's the only thing I can focus on,
17:53
Speaker 3: no matter what I'm eating with it. But these are
17:55
Speaker 3: very complimentary to to food.
17:56
Speaker 2: All right.
17:57
Speaker 1: Other than eno restaurants where these are all served, where
18:00
Speaker 1: else can people get them? If you want to buy
18:01
Speaker 1: in bulk, they go through you in egnition.
18:03
Speaker 3: But yeah, Country Fresh, jungle gyms certainly, Yeah, they're they're
18:09
Speaker 3: they're kind of all over the place.
18:11
Speaker 1: You're not going to experience the price point I'm going
18:13
Speaker 1: to ask you, but not at a jungle gyms where
18:16
Speaker 1: these might be available. What are the price points the
18:18
Speaker 1: range for the wines that we've had here today in
18:20
Speaker 1: front of it.
18:21
Speaker 3: So retail, you know, talking high teens to you know,
18:25
Speaker 3: the Griva would be closer to fifty Oh okay, you know,
18:30
Speaker 3: well still.
18:30
Speaker 1: Within the realm of affordability. From my standpoint, I agree
18:33
Speaker 1: a lot cheaper than something will be imported from France,
18:36
Speaker 1: which are subject to tariffs. I didn't get around to that,
18:38
Speaker 1: but right, that's what does that increase the price for
18:43
Speaker 1: what was the tariff on the like a Bordeaux or well.
18:45
Speaker 3: So I have I have a palette of a Spanish
18:47
Speaker 3: wine that just landed, and so now I'm looking at
18:49
Speaker 3: you know, the ten percent, and that's and you know
18:51
Speaker 3: it's but added on to especially for a small distributor
18:55
Speaker 3: like myself, that that's that impacts my business in a
18:58
Speaker 3: massive way. But then also you know Thomas is in
19:01
Speaker 3: Washington and the business with Canada is significant. You can
19:04
Speaker 3: speak to this better than well at a time. Sorry,
19:07
Speaker 3: Joe's already give me the hairy eyeball. That's why I'm
19:09
Speaker 3: sorry for waiting so long. Dance and ask the terriff question.
19:12
Speaker 3: Keeking corkan edition of wines dot Com. Thomas Woodley, It's
19:15
Speaker 3: been a real pleasure having you in studio. Man, you
19:17
Speaker 3: do some great work out there. Thanks for having me
19:19
Speaker 3: sounding a great crew too, we're good eggs.
19:22
Speaker 1: I'm gonna change my careers, I think based upon what
19:24
Speaker 1: you said about that place. A fifty seven jank you
19:26
Speaker 1: Joe Strekkers second