Latest / Coffee In The Park with Jennifer and Cam / Grape Expectations: The Launch with Karen Principe

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Grape Expectations: The Launch with Karen Principe · Coffee In The Park with Jennifer and Cam

• 0:18
  Hey there, welcome to a very special edition of Grape Expectations! Jennifer?
• 0:26
  This is the first official segment, Cam, that we're doing.
• 0:30
  Now, we did do a podcast before Christmas.
• 0:33
  But this is the inaugural segment of Grape Expectations.
• 0:37
  Right, and so, get your expectations.
• 0:40
  Ha ha, you like how I did that one?
• 0:42
  Jennifer, that's amazing.
• 0:43
  I don't know how you come up with these.
• 0:44
  That's incredible.
• 0:46
  Do listen to these monthly.
• 0:47
  That's right.
• 0:48
  So, this is going to be a monthly segment that we do with our very, very special guest.
• 0:53
  And Jennifer, as always, I'm going to let you introduce our guest.
• 0:57
  Cam, our guest today is our resident wine expert.
• 1:03
  This woman is amazing.
• 1:05
  She is none other than Karen Principe.
• 1:09
  That's right.
• 1:10
  Well, thank you for that beautiful introduction.
• 1:12
  That's so kind of you.
• 1:14
  Well, and I channeled Gene a little bit with my expectations there.
• 1:18
  I caught that.
• 1:19
  I caught that.
• 1:20
  She caught that.
• 1:21
  I didn't catch that.
• 1:22
  I caught it.
• 1:24
  I caught it.
• 1:26
  Anyway, so folks, we're glad to have you join us.
• 1:28
  This is a segment we're going to do monthly.
• 1:30
  And we thought it would be very interesting, as when we talked about in our podcast, to do a segment on wine and wine tasting and all that goes with that.
• 1:39
  And that's why we have Karen with us, because Karen, you are a wine expert.
• 1:44
  Well, yeah, I like to think I am, anyway.
• 1:47
  I study it.
• 1:48
  I've taken two levels with the WSET, W-S-E-T, and I'm practicing a lot as well.
• 1:57
  Right.
• 1:58
  That's the best part.
• 1:59
  That's the best part of being a wine expert, is you get to practice.
• 2:02
  So you have two levels.
• 2:03
  If you take the third level and then you will become an official wine sommelier.
• 2:08
  That's kind of the base level, like the starting level of a sommelier.
• 2:12
  So I know you have a very busy life, but are you planning on doing that third level?
• 2:16
  I sure am.
• 2:16
  You are?
• 2:17
  Yeah.
• 2:17
  Do you go somewhere to do that or how do you do that?
• 2:19
  Well, they actually offer it right here in Edmonton.
• 2:21
  Okay.
• 2:22
  Well, that's fantastic.
• 2:23
  Okay.
• 2:23
  So folks, we have the expert here for Grape Expectations.
• 2:27
  This is going to be an exciting segment.
• 2:29
  I am so excited about this.
• 2:30
  So why don't we get started this morning?
• 2:32
  Let's turn it over to Karen.
• 2:33
  All right.
• 2:34
  Let's do this.
• 2:34
  I'm so excited.
• 2:35
  I'm so glad to be back here with you.
• 2:38
  I had so much fun the last time and I'm looking forward to many more.
• 2:42
  Yeah, this is going to be great.
• 2:43
  Yeah, this is great.
• 2:44
  So today I brought two wines, one red one and one white one.
• 2:49
  We'll start off with the white one here.
• 2:50
  It's called, it's the Gray Monk Pinot Gris.
• 2:54
  Gray Monk?
• 2:55
  Gray Monk.
• 2:55
  Yeah, this is a Canadian wine in BC. From BC.
• 3:01
  Actually, Jennifer, would you mind doing the pouring? Sure! Would you pour out here three glasses?
• 3:05
  If I'm correct, Gray Monk is Kelowna or West Kelowna.
• 3:09
  It's in the Okanagan.
• 3:10
  Okanagan, yeah, yeah.
• 3:11
  Yes, that's right.
• 3:12
  Oh, can you get it?
• 3:15
  I have hand lotion on, people.
• 3:16
  Yeah, that's what she says, but that's not really the reason.
• 3:19
  Okay, so.
• 3:20
  So here we're starting off with the Pinot Gris.
• 3:22
  Pinot Gris.
• 3:23
  Yeah, Pinot Gris.
• 3:25
  Now, the interesting fact, Pinot Gris is a French style wine, where the Pinot Grigio is the same grape, but that's an Italian style wine.
• 3:37
  So we are drinking the Pinot Gris, which would be a French style wine.
• 3:42
  However, it's made right here in Canada.
• 3:44
  Okay.
• 3:45
  Now, but let me ask you the question then.
• 3:47
  So you explain to us perfectly the grapes and all of that.
• 3:51
  So whenever these wineries started, did they import these grapes from say France or Italy?
• 3:58
  How did they get started with this?
• 3:59
  Is it?
• 4:00
  Yeah, well, that would have been many years ago and they likely would have started their own vineyards.
• 4:06
  Right.
• 4:07
  With growing the grapes here.
• 4:09
  There is a chance.
• 4:10
  I'm not sure I know if they imported the grapes here or if they just grew the grapes themselves.
• 4:16
  Ah, I see.
• 4:17
  Okay.
• 4:18
  Yeah.
• 4:18
  Likely both.
• 4:19
  Yeah.
• 4:19
  Likely.
• 4:21
  So with this Pinot Gris, what I want to do before we actually start and sample the lovely wine we have here, we're going to cleanse our palates.
• 4:32
  So I brought us each a piece of bread.
• 4:35
  Okay.
• 4:36
  So when Karen walked in the door, I asked if we were having sandwiches.
• 4:39
  Yeah, that's right. You say the bread and thought...
• 4:40
  Because she walked in with the bread. Gonna be having peanut butter and jam or something.
• 4:42
  And this, I'm so excited to learn about why bread.
• 4:46
  Why bread?
• 4:48
  It's just a good cleanser for your palate.
• 4:50
  So you don't want to have, you know, if your teeth hurt, if you just brushed your teeth, or if you just had a glass of orange juice, it can really change the flavor of the wine.
• 4:59
  Interesting.
• 5:00
  So having a piece of bread, here we go.
• 5:02
  Let's just munch a little piece of bread.
• 5:04
  Yeah.
• 5:04
  Let's have a little piece of bread.
• 5:05
  There's a little bread.
• 5:08
  It's like a mini sandwich with nothing on it.
• 5:11
  It's kind of cool.
• 5:11
  It helps cleanse your palate.
• 5:13
  I feel it cleansing already.
• 5:14
  Yeah.
• 5:15
  Just to get ready for the flavor.
• 5:17
  So it just enhances the flavor.
• 5:18
  Yeah.
• 5:19
  And now another thing that you want to do is cleanse your nose.
• 5:23
  Now cleansing your nose, I have right here with me, the Wall Coffee Roasters Coffee Beans.
• 5:31
  See, I did know this as a way to cleanse your palate.
• 5:33
  Yeah.
• 5:34
  The coffee beans.
• 5:35
  To cleanse your nose, yes.
• 5:37
  I knew this not with wine though, but with perfume.
• 5:40
  When you go to like the perfume section, they, yeah, to cleanse it, yeah.
• 5:44
  Yeah.
• 5:46
  That smells good, doesn't it? It's a nice blend.
• 5:47
  I know.
• 5:48
  I could just, yeah.
• 5:49
  It smells so lovely.
• 5:51
  It smells so lovely.
• 5:52
  Okay.
• 5:52
  I feel my nose and my palate are now cleansed.
• 5:54
  Now, if you don't have your Wall Roasters coffee beans on you, you know what you can do?
• 6:02
  And this is, I think, a very interesting fact.
• 6:05
  Yeah.
• 6:06
  Sniff yourself.
• 6:07
  Now, like your arm.
• 6:08
  Yeah, not your arm pit.
• 6:10
  I wouldn't suggest your arm pit, but just sniff your forearm.
• 6:14
  Give it a sniff.
• 6:14
  Okay, wait a minute.
• 6:15
  Wait.
• 6:16
  Sniff your forearm.
• 6:18
  That's a way to cleanse your nose.
• 6:19
  Really?
• 6:20
  Yes.
• 6:21
  Okay, that's fascinating.
• 6:24
  That is the first time in my life.
• 6:26
  Yeah, that's amazing.
• 6:27
  I didn't know that's, yeah, okay.
• 6:29
  That's good.
• 6:29
  Isn't that great?
• 6:30
  Yeah, I like that.
• 6:30
  So you don't need anything but yourself.
• 6:32
  That's right.
• 6:33
  A little bread and yourself, and you're good to go.
• 6:36
  That's right.
• 6:36
  I like this.
• 6:37
  All right.
• 6:38
  So now we're going to take a sip of our lovely wine here, the Pinot Gris.
• 6:43
  So y'all can't see us because we're not on video.
• 6:47
  We can cheers, though.
• 6:48
  But yeah, we can cheers, and we actually are taking a sip of this.
• 6:52
  So here we go.
• 6:53
  Yeah.
• 6:57
  Now, flavors that you may be tasting here is stone fruit, like peach or nectarines.
• 7:05
  Oh, I do.
• 7:06
  I really like this.
• 7:07
  Maybe taste some pear.
• 7:09
  Pear?
• 7:10
  Pear.
• 7:10
  I taste pear.
• 7:11
  Can you taste pear?
• 7:12
  Yeah, sometimes it's hard to recognize what you're tasting, but when someone points it out, you're like, oh yeah, I can pick up a hint of that.
• 7:20
  I definitely feel the bread and the coffee bean has helped.
• 7:23
  Yeah.
• 7:23
  And then a hint of citrus, orchard fruits, melon, and there's actually just delicate spice notes.
• 7:30
  So it's not very spicy wine.
• 7:32
  I was going to say it's very fruity and floral.
• 7:35
  Yes, it's floral.
• 7:36
  Yeah, very good.
• 7:37
  See, you picked up on that. Thank you.
• 7:38
  Yes.
• 7:39
  Excellent.
• 7:40
  That's wonderful.
• 7:41
  This is a...
• 7:42
  It is. I'm sorry.
• 7:42
  She's good at this.
• 7:44
  She is.
• 7:45
  In the podcast, we saw that.
• 7:46
  She talked about it for days after.
• 7:49
  I did.
• 7:49
  Cam's just a little jealous of my wine knowledge.
• 7:51
  She's going to catch up.
• 7:52
  She'll take level one and two and she'll do level three with me.
• 7:55
  Then away we go.
• 7:56
  Then it'll be...
• 7:57
  I got to...
• 7:57
  This is a lovely wine.
• 7:59
  Full disclosure, I'm not a big wine drinker at all.
• 8:02
  I'm not.
• 8:04
  But I really like this.
• 8:05
  Yeah, it's lovely, isn't it?
• 8:06
  Yeah, it's a medium body.
• 8:07
  It's an off dry wine.
• 8:09
  And this is something that pairs well with seafood or a pasta with cream sauce.
• 8:15
  I could see that.
• 8:16
  Or even a chicken sandwich.
• 8:18
  Yes.
• 8:19
  Yeah.
• 8:19
  Now, you know what?
• 8:20
  You're so kind to bring some cheese today.
• 8:23
  Yeah.
• 8:24
  So we have some cheese to try with this wine.
• 8:28
  Cheeses that would pair well with this are creamy, mild.
• 8:31
  You drank all your wine. You're supposed to like keep the wine so that you can have the cheese.
• 8:34
  You're not supposed to say that.
• 8:35
  Yes, I can.
• 8:36
  No, you're not.
• 8:36
  Yeah, you're supposed to sample it, okay, we need to give him more wine.
• 8:39
  I'll sample the cheese.
• 8:40
  No, no more wine, but this could be a very long segment.
• 8:46
  So the cheeses that would pair well with this are creamy, mild type cheese, like a brie, which we have here today. We have some brie here.
• 8:54
  So yeah, we can try the brie and just see how it complements this wine.
• 8:58
  Well, that's a nice brie.
• 9:00
  I like that.
• 9:01
  Isn't that lovely?
• 9:02
  It's fabulous.
• 9:07
  And see how just it intensifies the flavor of the wine and the cheese is just lovely together.
• 9:13
  Oh, that's delicious.
• 9:16
  That really changes even what I'm tasting in the wine.
• 9:20
  Right.
• 9:20
  Yeah.
• 9:21
  Yeah.
• 9:21
  Isn't that fascinating how that happens?
• 9:25
  Just that how it enhances the flavors.
• 9:27
  It does.
• 9:29
  So you like that one?
• 9:30
  I love this one.
• 9:31
  I love that one.
• 9:32
  Great.
• 9:32
  And Karen, I think that this would be even just a nice like sipping wine without food.
• 9:38
  Some wines I feel you need food.
• 9:40
  You're right.
• 9:40
  And others like this, I feel you could just have a glass and be okay.
• 9:44
  You're absolutely right.
• 9:45
  Yeah.
• 9:45
  It's a lovely wine to sit out on the deck and have a glass of wine.
• 9:50
  You don't necessarily have to eat food with it.
• 9:52
  It's very, very lovely to have on its own.
• 9:56
  So this is the Gray Monk, 2024 Pinot Gris.
• 10:02
  Limited edition.
• 10:03
  We'll put this up on our website so people can see it.
• 10:06
  And yeah, I really like this.
• 10:08
  This is really nice. I'm glad you like this one.
• 10:10
  Karen, I have another important question.
• 10:12
  Karen, price point of a wine like this?
• 10:14
  Yes.
• 10:15
  Oh, good question.
• 10:16
  I was going to write it down. Even a range.
• 10:19
  I think that one was about $25.
• 10:21
  Okay.
• 10:22
  And for a Canadian wine, that's not out of line.
• 10:24
  No, it isn't.
• 10:26
  No, it isn't.
• 10:27
  No, I bought a $30 wine at Christmas for my stew.
• 10:31
  Oh, yeah.
• 10:32
  Yeah, the guy told me it will be perfect in my stew.
• 10:35
  Yes.
• 10:36
  Yeah.
• 10:36
  It was all right.
• 10:37
  But anyway, yeah.
• 10:38
  Oh, wine is lovely.
• 10:39
  Yeah.
• 10:39
  Yeah, no, it was good.
• 10:40
  Yeah, you got to.
• 10:41
  Yeah, it's great.
• 10:41
  Just saying.
• 10:42
  I didn't know.
• 10:43
  I just asked the guy.
• 10:44
  He didn't know either.
• 10:45
  A lot of people have the expertise at the stores nowadays, and it's great to just ask advice.
• 10:52
  Next time I'm phoning you, I'm calling Karen.
• 10:55
  I should have done that.
• 10:56
  I didn't want to bother you, but next time I'm bothering you.
• 10:58
  No, you never.
• 10:59
  It's never a bother.
• 11:00
  Anytime.
• 11:01
  Anytime.
• 11:02
  Jennifer, could you pour this next one for us as I start chatting about this one?
• 11:07
  This one is a Bordeaux.
• 11:09
  So this is called Fleur de Charme, I think.
• 11:12
  I'm not sure.
• 11:13
  My French isn't very good.
• 11:15
  This Bordeaux is a blend typically of Cabernet Sauvignon and Merlot.
• 11:23
  This wine itself also has a blend of Cabernet Franc, and it's a French wine.
• 11:30
  So this is from France.
• 11:34
  With this one, with the blend, because it's a blend, it helps balance.
• 11:38
  So Cabernet Sauvignon can be a heavier wine, a very bold wine.
• 11:42
  So when you mix it in with the Merlot, it helps just to balance it.
• 11:48
  And this one, so the tannins are nice and balanced in this one.
• 11:53
  And this, we have a Merlot cheese here.
• 11:56
  Oh, yeah.
• 11:57
  To sample.
• 11:58
  Okay.
• 12:00
  Should we taste this?
• 12:00
  Cam, do you have any Merlot cheese?
• 12:01
  I do.
• 12:01
  I have a little piece of Merlot here.
• 12:03
  So should we try it without first?
• 12:05
  Try it without first?
• 12:06
  Perfect, Jennifer.
• 12:07
  See, she knows what she's doing.
• 12:08
  Don't egg her on.
• 12:09
  Yeah, she's so good.
• 12:10
  It'll just be all week.
• 12:12
  I mean, seriously.
• 12:16
  Okay, that's nice.
• 12:20
  Oh, it's definitely different than the last one, for sure.
• 12:24
  But yes.
• 12:24
  Yeah.
• 12:25
  One of the, I think you can you maybe taste the dark fruits?
• 12:32
  Oh, yeah.
• 12:32
  Definitely darker. Like a plum or blackberry?
• 12:33
  Yes.
• 12:34
  Yes.
• 12:34
  Yeah.
• 12:35
  Yeah.
• 12:36
  So this is what you, and some spices.
• 12:38
  I was going to say, I can taste the spice.
• 12:39
  This one has a little bit of spice in it.
• 12:42
  Interesting.
• 12:43
  And this is very interesting.
• 12:45
  Yeah.
• 12:45
  Yeah.
• 12:46
  And you know, the floral is more like a violet.
• 12:49
  Right.
• 12:50
  Floral.
• 12:50
  So what would you so so this would go well with meat?
• 12:53
  Yes.
• 12:54
  Yeah.
• 12:54
  So the types of meat that it pairs well with would be, very good.
• 12:57
  See, Cam, you're good too.
• 12:59
  Thank you, Karen.
• 13:00
  Very good.
• 13:01
  Very good.
• 13:03
  Not a competition.
• 13:07
  This one, yeah, chicken, pork, potatoes, that kind of dish would pair well.
• 13:13
  And then with the Merlot cheese, because there's Merlot in the wine and in the cheese, it would be a good complement.
• 13:21
  A little bit of cheese and...
• 13:28
  Oh, I wish you could all taste this online.
• 13:30
  That is so good.
• 13:32
  Oh, that's amazing.
• 13:33
  That's fabulous.
• 13:34
  It's delicious.
• 13:36
  Folks, listen, we're going to start selling tickets to this segment because y'all are going to want this.
• 13:41
  This is amazing.
• 13:42
  Isn't that great?
• 13:42
  Didn't you used to get a red wine cheese at Costco?
• 13:47
  Yes.
• 13:47
  Yeah, I did.
• 13:49
  Yeah.
• 13:49
  Yeah.
• 13:49
  Yeah.
• 13:50
  And it was, and this is, this totally reminds me of that.
• 13:53
  Love it.
• 13:53
  Yeah.
• 13:54
  This is fabulous.
• 13:55
  It's delicious.
• 13:55
  I should have put this in my stew.
• 13:57
  This is way better.
• 13:58
  And again, it changes the flavor that you taste.
• 14:02
  Yeah.
• 14:02
  This is so good.
• 14:03
  Oh, that's great.
• 14:04
  I'm glad you're enjoying it.
• 14:05
  Unbelievable.
• 14:07
  I could just do this all day.
• 14:09
  Oh, you know what?
• 14:09
  We forgot to cleanse our palate in between.
• 14:11
  Oh, I'm good.
• 14:13
  I mean, this is fabulous though, man.
• 14:15
  But it probably would have been, yeah, it's probably a good idea, right, to get a clean, full, clean taste.
• 14:20
  But this is, I really love the taste of this.
• 14:24
  Yeah, the good thing is, yeah, the difference when you're trying a white wine and a red wine.
• 14:27
  Yes.
• 14:28
  They're significantly different.
• 14:30
  That's really good.
• 14:31
  So it's not as important.
• 14:32
  That's fantastic.
• 14:33
  Yeah, great.
• 14:34
  Let me see that, so we can tell everybody what this is over here.
• 14:34
  You want to take a look at that bottle of wine?
• 14:36
  There you go.
• 14:37
  Fleur de Charme Bordeaux, Superior, 2022, Product of France.
• 14:46
  Yeah, what would this cost?
• 14:47
  That one was $25.
• 14:49
  $25.
• 14:49
  So we're still in a good price range.
• 14:51
  We're still in a good price range.
• 14:52
  Yeah, very good price range.
• 14:53
  So this is a very nice wine.
• 14:55
  I can see this, like you say, with maybe your main course.
• 14:58
  And I would use, I would, not that I'm an expert on anything, but I would definitely use this in cooking.
• 15:03
  This would be a good cooking red wine.
• 15:04
  Yeah, and that's usually what we recommend, is if you like the wine to drink it, then you'll like to cook with it as well.
• 15:13
  Very nice.
• 15:14
  Fabulous.
• 15:14
  Well, we'll have this one on our website as well.
• 15:16
  I don't know how often I've gone to the French section in the wine store.
• 15:21
  No, it's true.
• 15:22
  People get used to, I think, certain countries and what they like.
• 15:26
  And sometimes you're a little afraid to like try outside the box.
• 15:31
  Yeah, it's good to experiment a little bit as well.
• 15:33
  But that's why we have Karen here, because she's helping us to step out of the box a little bit.
• 15:36
  And this is fantastic.
• 15:38
  So a beautiful white wine, a great red wine.
• 15:41
  This was fantastic.
• 15:42
  Great cheese.
• 15:44
  Incredible.
• 15:45
  I know.
• 15:46
  Folks, we'll have the wines up on our website so you can take a look at them.
• 15:50
  And you got to check it out because this is just amazing.
• 15:54
  And wow, what great wines.
• 15:56
  Oh, I'm so glad you enjoyed it.
• 15:57
  I really enjoyed it myself.
• 15:59
  Anything else you want to tell us?
• 16:01
  It went so well with the cheeses.
• 16:02
  Anything else you want to tell us about any of these?
• 16:05
  No, just I hope you all enjoy it, give it a try.
• 16:08
  And yeah, I think that's a great idea.
• 16:11
  We should start having like a course and bring, inviting people. Because I just want to share it with everyone.
• 16:16
  Folks, where this could lead, one never knows, but we may have to have a studio audience.
• 16:20
  Yeah.
• 16:21
  And Karen can do the whole deal. Or a little event, Cam.
• 16:23
  A little event.
• 16:24
  A little event.
• 16:25
  We are talking about an event.
• 16:27
  Anyway, stay tuned for the Coffee In The Park event.
• 16:31
  And who knows how that'll shape out.
• 16:32
  But nonetheless, this is fantastic, folks.
• 16:35
  Check it out.
• 16:36
  Check out our website and share this weekly or monthly.
• 16:40
  I guess we're doing a monthly segment with everybody.
• 16:42
  Because I think this is fantastic.
• 16:44
  And let us know, did you try these wines and what did you think?
• 16:48
  Yes, that's right.
• 16:49
  Drop us a line.
• 16:50
  Go to our www.
• 16:52
  That's not the wine, folks.
• 16:53
  That's not the wine, folks.
• 16:55
  It's just Cam today.
• 16:56
  www.coffeeinthepark.com.
• 17:00
  And you can leave a comment in our section there.
• 17:03
  And just tell us what you think about this.
• 17:04
  Or maybe tell us, you might have served it at a party or at a dinner or something and what your guests thought about it or how you served it, that kind of stuff, and what you paired it with.
• 17:12
  Yeah.
• 17:13
  Thank you, Karen.
• 17:13
  Thank you, Karen.
• 17:14
  So I'm so excited about this every month.
• 17:16
  This is going to be incredible.
• 17:17
  Folks, tell your friends, tell your neighbors, tell your enemies.
• 17:21
  If you don't have a friend, this definitely is a good way to get a friend by saying, hey, listen, have you listened to Grape Expectations with Cam and Jennifer and Karen?
• 17:30
  It's fabulous.
• 17:31
  So every month we're going to be doing this and we hope you take a listen.
• 17:34
  Thanks, everybody.
• 17:34
  Thanks, everyone.
• 17:35
  Bye.