As the clock struck midnight, Jazzy and I clinked glasses, a symphony of fireworks punctuating the start of a new year filled with promise. Celebrating in style, I regaled my guests with an 'Oysters and Bubbly' soirée, while Jazzy opted for an intimate evening, toasting with cherished local wines. Our latest episode captures the essence of these moments, spiraling into a rich discussion about the timeless ritual of decanting wine. With a passion that rivals the age of a fine vintage, we reveal the transformative power of this practice, particularly for bottles that have gracefully matured over a decade. As we meander through tales of New Year's spirits and laughter, we extend a hand to join us in the Bung Pod Jabrone Gang on Patreon, where the conversation continues with vivacity.
Unveiling the secrets behind Mourvedre's charming allure, our episode dances through its complexities, likening its profile to the wild brambleberries that echo the wine's harmonious blend of earthy and fruity notes. Like a treasure map to oenophiles, we plot a course through the terroir of Rotie Cellars in the Rocks District of Milton-Free Water, drawing connections to the finesse of Southern Rhone's gems. Our narrative doesn't shy away from the practical side of wine enjoyment, sharing the virtues of the two-prong wine opener for preserving the integrity of aged corks. This episode isn't just about sipping—it's a toast to the art of wine appreciation, a glimpse into the wild heart of foraging, and an exploration of the sensory adventure that awaits within each bottle. Join us, and find out if the enchanting Mourvedre will make it into my top five varietals by the end of the season.
As the clock struck midnight, Jazzy and I clinked glasses, a symphony of fireworks punctuating the start of a new year filled with promise. Celebrating in style, I regaled my guests with an 'Oysters and Bubbly' soirée, while Jazzy opted for an intimate evening, toasting with cherished local wines. Our latest episode captures the essence of these moments, spiraling into a rich discussion about the timeless ritual of decanting wine. With a passion that rivals the age of a fine vintage, we reveal the transformative power of this practice, particularly for bottles that have gracefully matured over a decade. As we meander through tales of New Year's spirits and laughter, we extend a hand to join us in the Bung Pod Jabrone Gang on Patreon, where the conversation continues with vivacity.
Unveiling the secrets behind Mourvedre's charming allure, our episode dances through its complexities, likening its profile to the wild brambleberries that echo the wine's harmonious blend of earthy and fruity notes. Like a treasure map to oenophiles, we plot a course through the terroir of Rotie Cellars in the Rocks District of Milton-Free Water, drawing connections to the finesse of Southern Rhone's gems. Our narrative doesn't shy away from the practical side of wine enjoyment, sharing the virtues of the two-prong wine opener for preserving the integrity of aged corks. This episode isn't just about sipping—it's a toast to the art of wine appreciation, a glimpse into the wild heart of foraging, and an exploration of the sensory adventure that awaits within each bottle. Join us, and find out if the enchanting Mourvedre will make it into my top five varietals by the end of the season.
Welcome everybody. Welcome back to the Bung Pod. It's your boy, wine wonder boy and Jazzy. What up, hi? What'd you do for New Year's Eve, the eve of the new? It worked.
Speaker 2:
Yeah, and then that's excited. We did an Oysters and Bubbly event. Love it, oysters and big fan of Oysters. So, the Champagne. Waw, yes, I am very much here for it, love it.
Speaker 2:
And then I went home, let my dogs out and brought one of those Champagnes over to my neighbor's house, or Sparklings, actually, brought two over and popped those, because they do a neighborhood fire. Oh cool, so that's super fun. And yeah, so it was really fun. This neighbor is having a hard time, so it was good to see everybody come together. It's something really special to him that he looks forward to, and then he buys a bunch fireworks for it. So we had an amazing fireworks show.
Speaker 1:
Dang, that sounds like fun, yeah, so, and then I look at you doing something good for the neighbors starting up the new year.
Speaker 2:
Yeah, I went and said hi, yeah, and then I went home and got fucking baked. That's what I did for New Year's.
Speaker 1:
Nice, so that's awesome. Yeah, what'd you do? I mean, we didn't do any crazy wines or anything. We just had like a bunch of friends over that aren't really into wine, except for a few of them. They brought me some pretty cool stuff actually, really.
Speaker 2:
Yeah, they did. Did you open it or did you save it? No, I was like sneak it behind the TV or something and like I was gonna open it, open one of them.
Speaker 1:
He brought me two bottles. There are listeners on the show. They're part of the Gibroni gang. I love them to death. But yeah, he gave me two awesome bottles All local stuff but like older, yeah, barrel, slack stuff. So I'm excited to try them and nice, yeah, okay, I'll put down one of them for a little bit. The other one will be yeah, I'll let it sit. Yeah, yeah, we'll. Probably we might open it on the pod.
Speaker 1:
Maybe one day he'll be, because he works for a winery Close by and maybe he can talk about it. Yeah, a little bit more. Maybe he'll be a guest in pod.
Speaker 2:
So I went to go look for the lot of wine.
Speaker 1:
Yeah, we talked about it.
Speaker 2:
Yeah, might have already drank that, but I do have like sleight of hands and yeah, nice. I was also thinking I could probably just order it, but I think I also have it in my seller tracker. You don't have seller tracker and you have a lot of wine. Yeah, not sponsored by them. They want to sponsor me. I'm here for it, but I might have what it was, so I could always order it again.
Speaker 1:
So trackers dope. It is a lot of work sometimes, but it is really in the beginning. It's in the beginning.
Speaker 2:
Yes, every time you put wine into your seller. Yes, but then if you're consistent, yeah, and you're like actually good, which I have not been, it's awesome.
Speaker 1:
Yeah, okay, what do I want to drink? And just kind of like on your phone, your app and be like this is available, this is available.
Speaker 2:
Yeah you know, and it tells you a little about it here.
Speaker 1:
It does. Yeah, because they have automated things, because people just add to it add to that same.
Speaker 2:
I've added a couple of wine.
Speaker 1:
Yeah. Yeah, I used to use seller tracker all the time. Maybe I should start doing it again. Yeah, so yeah, but yeah, today we are going to be talking about decanting decanting wine. Why do you do it and where did it come from? Where did it come from? Yeah, so awesome.
Speaker 2:
So today we have so today, just a little New Year's goal of mine. Yeah, I'm gonna work on my laugh, you laugh, so I was listening to some of our podcast.
Speaker 1:
Yeah.
Speaker 2:
And I'm gonna be the fucking next Chanel West Coast. Fuck my life. Like I know, I have a very unique laugh. It needs to like and it's fun.
Speaker 1:
Your laugh makes me laugh, not like in the bad way.
Speaker 2:
I need to like, notch it down, like, yeah, eight steps.
Speaker 1:
So you don't have to change yourself.
Speaker 2:
No, but it's like, really obnoxious. It's very distinct, you can hear me from a mile away, but it is very obnoxious. Yeah, all right, so decanting. Well, what are we opening?
Speaker 1:
This one here's from ROTY sellers, one of my favorite producers in Washington state. They have a consistently great product. They are in Milton Freewater area. We had a ROTY on the second podcast with Charles and Piatori, which I wasn't there for. You weren't there for that one, but this one is a more Vedra. They call it Dre Dre Day Cool, so it's kind of another ode to Dr Dre Cool, which is awesome. That's another reason why I like it. I love more Vedra. It's a great variety, I would say one of my favorites. But it's on my top Ted List, maybe top five Actually it might be on my top five, depending on how it's made.
Speaker 2:
But yeah.
Speaker 1:
All right, guys, take a break for a minute because if you enjoy the show, I have some amazing news for you. Do you want exclusive content, more episodes per week behind the scenes, snippets, discounts Every time we drop some dope ass merch. Do you want your opinions and hot takes to be heard on the show and be a producer on the show? Because if you do, head to patreoncom slash official Bung Pod. We want to hear what you have to say. We want to see your hot takes. We want your opinions, we want to cover your topics on this show. Just be a part of the Bung Pod Jabroni Gang. Head to patreoncom slash official Bung Pod. Now let's get back to the show.
Speaker 1:
So decanting why do you decant? So there are a few reasons why you decant. One of them it might be you have an older bottle of wine, and what happens with old wine? It throws sediment at the bottom because the tannins bind up, the acid bind up and also the alcohol, and drops and sinks to the bottom of the bottle. So, which is why you age it you want it to become a little bit more round. Maybe you think it will be better over time. Not all wine is better over time.
Speaker 1:
And not all wines better decanted and not all wines better decanted, especially faulty wines I have found, especially the VA. Sometimes if you decant a shitty wine it makes it better, but that wine can't be faulty. If it's faulty, like has VA or whatever in it, then it'll just throw more of that same character when it's decanted and that sucks. That really sucks. Yeah, va tastes or smells like how Balsamic vinegar tastes. Would you like to explain what VA is? So I did that. On Maddie's episode Pizza Maddie.
Speaker 2:
I know you did the third episode.
Speaker 1:
At least tell us what it is. I will do it in a more concise fashion this time. So yeah, va is volatile acidity, something that enters into the wine when people are careless or lazy about wine making and about topping barrels sometimes, too, although one person I know only tops twice a year, which is fucking insane to me. I don't know how to use VA out of those barrels, but he also never opens the barrels. So there's that, yeah. So anything you use like if you have any, like fruit flies can throw VA into a wine as well, which is why fruit flies suck when you're making wine. If you have a lot of them, they're just useless creatures.
Speaker 1:
They really suck. I hate fruit flies so much. Literally useless creatures. It's like snakes the bane of my existence. When an harvest is going on, yeah, snakes suck too. Snakes also suck, but snakes don't throw VA in wine.
Speaker 2:
And if you're a snake supporter, keep your comments to yourself. It's just how I feel about it, yeah.
Speaker 1:
So that's what VA is. So anything like if it's corked, if the wine's corked, it'll throw more in that too.
Speaker 2:
And have you discussed corked?
Speaker 1:
wine we have discussed because we had an open. I opened a bottle with Maddie, actually, that's why we started talking about it.
Speaker 2:
We've talked about that before, and that didn't get airy and life happened yeah.
Speaker 1:
We had technical difficulties on our first episode so we didn't get to talk about that. But corked happens, life happens. So one reason to decant is if your wine is old and it throws sediments and you want to carefully put it in the decanter. This is ours. This is a decanter from Riedel that we have. It is a pretty basic silhouette of a decanter. It do come in forms of some artistic expression and very, very fancy decanters out there for sure, which I kind of want. One of those. I used to hate them, but now I kind of want one.
Speaker 2:
We could experiment with different decanters one day.
Speaker 1:
We can. That would be really fun.
Speaker 2:
Bring Sam back for that podcast. Bring Sam back in for that podcast. He would be all for it.
Speaker 1:
Maybe his audio would be better that time. Yeah, it was kind of a bummer that his episode got messed up on the audio, but we're changing that.
Speaker 2:
We're working on it. We're working on it. We're getting better audio.
Speaker 1:
Thank you for listeners and thank you for Christmas for that for your audio equipment. So it's coming soon, but yeah, so one way to decant.
Speaker 2:
Okay, I do want to mention something.
Speaker 1:
Yes.
Speaker 2:
So if you do have an old wine that's sitting on its side, make sure to take it and put it vertically so that that sediment can settle to the bottom.
Speaker 1:
Yeah, I feel like an hour.
Speaker 2:
You don't want even a day. I mean, you really don't want it to just linger and go back into the whole reason why you're decanting. Really yeah.
Speaker 1:
Sometimes that sediment can actually stick on the side of the bottle and it won't go to the bottom, even if you do keep it vertical for over a day.
Speaker 1:
So what I do is I rotate, I find where the sediment was laying down and I rotate the bottle the other way and pour from the other side, so none of that gets into your wine. Yes, so the way you want to do it I know it's going to be hard for the listeners, but you really want to tilt the decanter so it is on its kind of 45 degree angle. So you're actually pouring into the side of the decanter because you want as much oxygen as possible. For older bottles it's not as important to oxidate it, because time already did that and your main objective is to really filter out the sediment. So some people can do a metal filter over a decanter that will catch the sediment. There's also the lighter trick, which I really like If you don't have one of those which is when you hold a lighter or an iPhone flashlight over the underneath the neck of the bottle so you can see through the wine it's okay, so you can see through the wine and see where the sediment is coming from, if there is any.
Speaker 1:
And the second reason why you want it you can't is to open the wine up. If it's really tight, if it's a young bottle and you really have a special dinner or something like that, or you just want to see it in its fullness, then you're also impressed people. You're impressed, yeah, impressed people. And that's especially when you really want to tilt the decaner, so it is on a 45 degree angle, and really hit the decaner on the side so as much oxygen gets into the wine as possible. And then what you want to do after you've done that can you put that bottle over there on the next hand, thanks or on the side table. Then you want to swirl the wine and the decaner. So if you're decanning because of sediment and it's an older bottle, you really don't want to swish it around, depending on how old it is, because it can really just make the wine fall apart, because, especially really old bottles, they fall apart very quickly in the decanner. So wines like that you don't need to let sit for any period of time. Wines that you want to open up because it is a younger bottle, you really want to make sure that you're oxidating it by swirling the decanner, and also you can wait at least like an hour, depending on how patient you are. That's up to you.
Speaker 1:
But if I'm planning on having a certain wine for dinner, like I do every year for Christmas Eve, I make this braised lamb shank with a red wine reduction I will before I start cooking.
Speaker 1:
This thing takes like two hours to make so, or three hours, so I decant the wine first and then I set the wine aside and I might put something over the top of the decanner, but something like a paper towel or a cork ball or something like that.
Speaker 1:
So no flies or any weird or dust or get into it and I let it sit there while I'm making dinner. Sometimes I use the wine for making dinner as well for cooking, because this one does have a wine reduction and I like to use the wine that I pair with the dinner for the reduction myself, instead of using a shit bottle of wine that's on the counter, which makes everything taste better. So, yeah, so those are the two reasons why someone would want to decant and you really want to swirl it around making sure you get a lot of oxygen in there as well when doing it, and so so this is a technique that we can think that ancient Romans for, they did this again to remove the sediment out of their wine If it was coming straight from the barrel or straight from the bottle.
Speaker 2:
So that's where.
Speaker 1:
Back then they didn't really have any way to filter the wines so they could I mean, Romans drink like fucking crazy. So more likely than not, they were young wines and they wanted the everything out, all the sediment out of there, and they didn't have a filtration process back then like we do now.
Speaker 2:
So yeah, cheers, cheers.
Speaker 1:
The Morvedra from ROTE, Milton Free Water, the Rocks District. This one's wonderful. It is Medium minus medium and body I feel like.
Speaker 2:
Yeah, definitely has some body.
Speaker 1:
Maybe medium minus, onto the lighter side, which I really, I'm gonna say, adore, because that's so true. I really adore wines that are made in this way. I am I know some people say burgundy, pallet or whatever you want to say I do like lighter wines that are complex and lighter in body, lighter in alcohol, usually lighter in Tannin, but Tannin doesn't really scare me. So I think this is made really well. It has a funky the Rocks District you can definitely tell like the funkiness is there of the Rocks and Morvedra is in general, very earthy. It has fruit components but it's also very earthy. I give you have a Morvedra from the Southern Rhone Region of France where this grape comes from. You can get notes of, I like to say, brambleberry, brambleberries, and what is a Brambleberry, I'll tell you. I'll tell you A Brambleberry also underbrush Dried leaves, like when you're hiking an ungroomed area, and it's just like you can smell the underbrush of dried leaves, especially like in the summertime. That's kind of what Morvedra reminds me of For some reason.
Speaker 2:
I just picture you like Army Crawling.
Speaker 1:
What I need to get the notes. I need to remember this place for the next time I drink anyone Brambleberry is. You're from the Northwest, you don't know where Brambleberry is. No, maybe A lot of people in California ask what Brambleberries were, because they don't sell them in markets and they don't have them growing there, unless you're from like Sonoma. They have Brambleberries. Sometimes Brambleberry is think of a raspberry and think of a blackberry and then coming together in one berry bush.
Speaker 2:
That's what a Brambleberry is, like a Salmonberry.
Speaker 1:
A Salmonberry. Have you ever had a Salmonberry? No, I've never had a Salmonberry.
Speaker 2:
Wait, what color is this? Now you're talking crazy.
Speaker 1:
What color is this Brambleberry? It's actually interesting because Brambleberries they throw off red and also black fruits.
Speaker 2:
So it's very interesting. I'm looking this up, look it up, and then I'm telling you what a Salmonberry is.
Speaker 1:
Please do I need to be learnt. Lert me, Lert me, Jazzy. Oh man, this is tasting great, so I really love you. That's a Salmonberry.
Speaker 2:
It just looks like a raspberry blackberry.
Speaker 1:
So it looks like a raspberry, but it's more. I mean, some of them are yellow.
Speaker 2:
Yes.
Speaker 1:
And some of them are kind of a salmon color, like slightly pink, yes, so yeah, oh, it looks like one bush, one harvest Someone. One big old bush. One big old bush. Someone harvested some Salmonberries and threw them into one bowl and they're a mix of yellow and red and slightly pink in there too.
Speaker 2:
Oh, cool, and we have those here.
Speaker 1:
Nice Almost looks like the color of our Rose Blanc de Noir that we just did this year.
Speaker 2:
Cool yeah, which I love, which I love, and then a Brambleberry is what I'm looking up.
Speaker 1:
Oh, God, all right. Also the Bea Cart. Salmon Bea Cart is one of my favorite.
Speaker 2:
Oh, I know what you're talking about. I thought those were poisonous.
Speaker 1:
No Brambleberries.
Speaker 2:
Yes.
Speaker 1:
Come on now, that's an. Oh damn, I got it wrong. But yeah, those aren't. No, I grew up eating Brambleberrys my whole life. Um, I was thinking of a Marion Berry. All right, guys, take a break for a minute because if you enjoy the show, I have some amazing news for you. Do you want exclusive content, more episodes per week behind the scenes, snippets, discounts every time we drop some dope ass merch? Do you want your opinions and hot takes to be heard on the show and be a producer on the show? Because, if you do, head to patreoncom slash official Bung Pod. We want to hear what you have to say. We want to see your hot takes. We want your opinions. We want to cover your topics on this show. Just be a part of the Bung Pod Jabroni gang. Head to patreoncom slash official Bung Pod. Now let's get back to the show, but let's just have a little red current kind of profile to it as well. Marion Berry, red current um, underbrush, dried underbrush of a hiking trail.
Speaker 2:
All right, but these are also something that you have to be like cautious about eating, right.
Speaker 1:
There is a lookalike that are poisonous, yes, so you got to watch out for them.
Speaker 2:
Yes, yeah, okay, so I'm not wrong.
Speaker 1:
No, there was a bush that my mom like in the backyard, uh, growing up, that my mom said were poisonous and don't eat them. They ate one one time and it tasted really good, so I kept eating them and it turned out to be red currents. And you're so high slash brambleberries. Yeah, and they weren't poisonous, but there's a lookalike that does um, they actually the lookalike grows on the ground. Okay, cause those were also in front of my house.
Speaker 2:
And I think they have almost, and they grow wild. They grow wild, but they almost have a like prickly leaves.
Speaker 1:
Yeah, they do, so I'm not sure if you're going to be able to tell me what that is. That's, what is it called? It's the red, um, brambleberries, or red currents, uh, black currents, which is a common tasting note in a cabernet, selvignon Mary, and berries. It's called skunk Current, raspberry and blackberries, all grown natively Wild in the Northwest, which is what I grew up eating it's called what?
Speaker 2:
Skunk.
Speaker 1:
Yeah, I didn't know what they were called, but those little red berries in front of my house are very poisonous. I never, ate those ones. All right, so which is why I'm still alive that way, yeah.
Speaker 1:
It's exactly. I'm so left. So what do you think of this roti? Morbid, it's delicious. I Know we can't wait an hour because I just decanted this so one of people to see me do it, but I'll shake it up really good. See if we can tell the difference between this decanted bottle and also the bottle it's in or the wine that's in the bottle. So what decanting can do is it can soften tannins. It does a Very similar things to aging. So if you don't want to age a wine for that long but you really want to see it's full potential, you can decan it for like a Couple hours if you really want to.
Speaker 2:
Yeah, like if you're gonna have a nice dinner this evening, start it like even to.
Speaker 1:
Yeah, also, when you remember also some, some people that work in taste rooms. I know I I Get this all the time. When people open like a sarah or like a Cab sauver, cab frang, anything like kind of heavier, even something that's medium, bi-lecimer, low, they'll open it in the taste room for the poor tastings and they'll take a taste of it because they want to make sure the wine Is sound for the customer and then the next day they'll have it and they said this is better the next day.
Speaker 2:
Yes, I have heard that. That's what I was waiting a day.
Speaker 1:
Yeah, that's because of the, the oxygen getting into the wine, which, during winemaking, you don't want that to happen at all. You don't want oxygen in your wine. You want to make sure it's reductive line, making as much as possible, keeping oxygen out and protecting the wine.
Speaker 2:
But when you are a consumer and you're tasting wine, oxygen is good for it to open up and actually so Become what's supposed to be made for if I brought you like Really, difference between decanting a very new wine and a very old wine, or like To just put it out there for our viewers Mm-hmm, I when would you recommend new versus old, or what kind of wines like? Just simple, to the point.
Speaker 1:
For aging.
Speaker 2:
For decanting.
Speaker 1:
For decanting.
Speaker 2:
We'll go on aging when you should age a wine down the road.
Speaker 1:
I would say if the bottle is, if the vintage on the bottle is 10 years old, decant it. Look for a sediment and decant it.
Speaker 2:
What if it's three years old?
Speaker 1:
No point.
Speaker 2:
Okay, what if it's 15?
Speaker 1:
Then, yes, absolutely decant that. So my real thumb is this is also another kind of topic, but I'll just go over it really quickly. This is about wine openers. If a bottle has a natural cork, honestly I just go with any cork whatever, just to be safe and it's 10 years old. I don't use a corkscrew because if it is a natural cork, it'll completely disintegrate the cork and then you'll have cork in your wine and then you'll need it to canter and filter it Definitely afterwards. So in order to avoid a corkscrew obliterating an old cork and fucking up the old wine that you just we're letting sit in the cellar for however long, or your gift to the bottom that you're excited about it can be really annoying when cork particles are all up in your business right.
Speaker 1:
So that's why there is this thing called an. Also, it's a two prong. Two prong wine opener really inexpensive. You can get them. Any wine shop will have them. Or hotel yeah Well, hotels have them also. They used to Back in the disay, yeah, although Nicole, that was on the podcast. She went to a hotel in Seattle recently, oh my God, and she brought a bottle of wine and she forgot an opener, went to the front desk didn't have shit for her.
Speaker 2:
They, yeah, but that would be her luck.
Speaker 1:
That would be her luck, though Kind of sucks. I always bring an opener. I haven't opened on my key chain, the one on my key chain sucks, but it's for emergency purposes. Yeah, literally I never open it, but yeah, so that's one thing you want to do. It's an. Also, it's a two prong, so you slip the two prongs in there and then you twist clockwise or counter, it doesn't matter, just twist up and pull up and then should come up. And there's also a thing called Durand which I used to have, but in the when I was moving to this place, this house, I lost it and it's very expensive. And I got it in Napa when I was doing my WSET3 exam, as a gift to myself for completing the exam and hopefully passing it, which I did, and I lost it.
Speaker 2:
So Recently like that reason yeah.
Speaker 1:
I'm so bummed I don't know where it is. We've had a lot of parties at the house. Some of my snagged it, I don't know.
Speaker 2:
Anyways, you are one of our friends and you have it.
Speaker 1:
Give it back. But Durand is basically, it's an, also the two prong and a corkscrew. So what you do? They come apart and then you put the corkscrew in the cork of an old this is for very old bottles. So what happens when the cork disintegrates? It's not really the cork going into it, it's more of the going out of it that you pull out and completely disintegrate the whole thing and then so, after you put the corkscrew in, the two prong goes over it and it fits very nicely, and then you pull it up in unison and it comes back as a complete cork.
Speaker 1:
So yeah, that's the reason to do it also. And then you want to decant the wine and make sure there's no sediment in there, because if the cork's flowing apart, there's definitely sediment in that wine. Oh yeah, totally yeah, and it's not really a filtration thing, it's a time thing. Cannons bind up, acids bind up.
Speaker 2:
Okay, so I have this little thing at my house. It's about this tall and I occasionally, when I'm feeling fancy, well, take this thing and put it over my glass and pour my wine into it. It goes the aerator. Yes, that feels cool. Would that be similar to decanting?
Speaker 1:
Not really. I think aerators they do allow oxygen and wine. I don't like those things personally, as just a personal thing. I don't really think they do a whole lot.
Speaker 2:
I think I like the noise more than I like what's happening with it.
Speaker 1:
But yeah, I mean, the aerator does the same thing as swirling, does? It lets oxygen into the glass, into the wine. So I mean, yeah, you can aerate it for sure. I just, I personally don't know If there's a benefit to those aerators because it's not a long enough time. If it was a long aerator and it went through a whole thing.
Speaker 2:
Yeah, it's like you know, just a little tease and then it's done.
Speaker 1:
Some of them filter too, so you can use those for filtering sediment. If, the if it has a metal mesh in it. Some of them don't mind Right.
Speaker 2:
So yeah, I don't know, I just like the noise, makes me feel nice, makes me feel bougie, yeah.
Speaker 1:
One of my friends used to have one of those. It was like a whole package. It was a electronic wine opener that had a corkscrew in it I fucking hated that thing and then an all stone aerator, which I'm like. Okay, that doesn't really whatever, but it makes them feel like bougie. Sometimes the process makes it more special, and so you want to feel the process and if to them that makes it feel more special than all power to you, yeah, you know, I just don't personally know the benefit of that, but I can see how it could. I mean aerating the wine in general with more oxygen, it's never a bad thing. So I mean, if you have one, then sure use it. Yeah, I just don't have one because I swirl a bunch. Oh, so this wine is opening up a lot. Oh yeah, way more.
Speaker 2:
Oh yeah.
Speaker 1:
So does wine. Do you feel like wine sometimes makes you more congested? Or, for me, when I'm congested I don't drink anything alcoholic, because I feel like it makes me more congested, unless it's like a hot toddy, like some whiskey. See, I think alcohol kills germs so you're going with the old college, yeah.
Speaker 2:
Yeah, yeah, we'll go with that. We'll go with that. Yeah, it probably does make me a little bit more congested though.
Speaker 1:
Yeah Well, I'm just wondering because a lot of times people because of the tannin level, they'll get headaches. It's not sulfites people, it's the tannins Tannins, people that are sensitive to histamines. It can swell up, make you congested, which also can give you headaches too. So if you're sensitive to histamines, usually white wine is a better option, although I've heard people get headaches from that too, which maybe in that case you're just not drinking enough water or eating food during the day when you're tasting, or you just suck.
Speaker 1:
Or your body just sucks. Your body just doesn't like alcohol. Sometimes people can put additives into their wine. I've had the issue. I'm not going to name names, but certain additives give me a reaction.
Speaker 2:
Oh, totally, because they don't say anything about those.
Speaker 1:
Yeah, mostly it's like because I'm in production, I know certain things, because industry people talk about things I'm not going to name anybody. But some people add like tannin powder or something or like what we call sardis as well. It's similar thing. It's a more concentrated level of vanilla and sweetness, but it's not that natural. But it's not natural and they add it to a vat of wine to give an oaky flavor like it was in a barrel when it wasn't.
Speaker 1:
That's for mass produced volume stuff. Again, I'm not going to name people, but high volume grocery store wines it's probably safe to say that they have that in there. Those give me massive headaches. They actually swell my hands up a lot. My fingers become sausages and then, because it's not clean, it's not clean wine. And then also that term clean wine I don't know about, but you might just said it. I hate that term, but ever since Camindia's did her thing, oh my God, in wine, you're like please don't do that. Yes, I'm not in the industry, so please don't fuck up our consumer base by giving me the vocabulary that they don't know about.
Speaker 2:
I don't know about people that come in to the wine industry with no experience and think they know about wine.
Speaker 1:
It's fun.
Speaker 2:
Or like they have?
Speaker 1:
I lost my head a lot.
Speaker 2:
They have money, so they're now opening a winery.
Speaker 1:
Oh God.
Speaker 2:
Yeah, that's the best.
Speaker 1:
Yeah, I mean, if you want to pass a project and you really like wine a lot and you want to be involved, then I can see the reason why you'd open up a winery. But you have to know it's not for profit, because this business, wine business is not a profitable business. No, not at all, unless you're doing it by volume, which is unfortunate. Yeah, just the way it is. It's just the price of the bottles, especially in the US, because I'm not going to go down this rabbit hole, but I will talk about it for two seconds. I'm going to have to snip it. But cost of land is definitely a huge reason why the cost of bottles go up.
Speaker 1:
Oh, totally, old world Generations pass down French, spanish, especially Spanish wines and Italian wines. No cost of land. Therefore, bottle prices are less expensive. Also, a lot of them don't use new French oak. They use, especially in Italy, they use bowties, which is reused wooden tanks, so they don't have costs of new French oak either. New French oak is very expensive, anyways. So that's why that can be another topic, we'll go to a topic in more in depth on a later episode. But yes, that's why you'll see, sometimes a grower champagne will be $45, where a domestic method champagne wallet's high quality will be $65.80. Yeah, so that's something to be considered as well, but yeah, anyways. That concludes our episode today, mostly about decanting and other things.
Speaker 2:
Yeah, yeah, and we will do a little side by side For the Patreon you're broading gang For the Patreon, let's go. Awesome. Well, we'll see you there.
Speaker 1:
Also real quick before we conclude this episode, I just want to pay just thank you to everybody. The viewer numbers are amazing and thank you guys so much for listening to this pod. Thank you for our jaboni gang. It keeps rising. I really appreciate it. You guys are the reason why this podcast will continue to be a thing. So thank you to the jaboni gang. Peace out, cheers, cheers, cheers, cheers.