BUNG POD Merch: www.bungpod.store
_____
Ever wondered why some wines leave you reaching for the aspirin while others have you dancing with delight? Pop a cork with us as we sip on Sonder Wines and debunk the sulfite-headache myth once and for all. You'll be laughing your way to becoming a savvy sipper, as we blend humor with insight on all things wine, from the misunderstood 'natty wines' to the truth behind those pesky headaches. Plus, we'll even spill the beans on wine ingredients that could be the real party crashers.
Imagine pairing the perfect cheese with your favorite glass of vino—yes, we're talking a cheese lover's utopia. As we wax poetic about the future of Brie and share mouthwatering picks for your next charcuterie board, you'll feel like you're right there with us, sharing stories and savoring the raw truth about milk products. Get ready to add cheese maker to your resume, or at least impress your friends with some creamy, dreamy cheese board inspiration.
And for those with a thirst for knowledge as well as a good Merlot, we chew over the FDA's push for ingredient transparency on wine labels. It's a game-changer for allergy sufferers and anyone curious about what's really in their glass. We also explore how celebrity winemakers shake up the vineyard, from Clooney's latest venture to Pitt's grape escapades. It's a toast to the power of community support in the wine world and a call to embrace an abundance mindset, so let's raise our glasses to learning, toasting, and thriving together.
Join our Jabrone Gang! https://www.patreon.com/officialbungpod
Instagram: @officialbungpod
TikTok: @officialbungpod
BUNG POD Merch: www.bungpod.store
_____
Ever wondered why some wines leave you reaching for the aspirin while others have you dancing with delight? Pop a cork with us as we sip on Sonder Wines and debunk the sulfite-headache myth once and for all. You'll be laughing your way to becoming a savvy sipper, as we blend humor with insight on all things wine, from the misunderstood 'natty wines' to the truth behind those pesky headaches. Plus, we'll even spill the beans on wine ingredients that could be the real party crashers.
Imagine pairing the perfect cheese with your favorite glass of vino—yes, we're talking a cheese lover's utopia. As we wax poetic about the future of Brie and share mouthwatering picks for your next charcuterie board, you'll feel like you're right there with us, sharing stories and savoring the raw truth about milk products. Get ready to add cheese maker to your resume, or at least impress your friends with some creamy, dreamy cheese board inspiration.
And for those with a thirst for knowledge as well as a good Merlot, we chew over the FDA's push for ingredient transparency on wine labels. It's a game-changer for allergy sufferers and anyone curious about what's really in their glass. We also explore how celebrity winemakers shake up the vineyard, from Clooney's latest venture to Pitt's grape escapades. It's a toast to the power of community support in the wine world and a call to embrace an abundance mindset, so let's raise our glasses to learning, toasting, and thriving together.
Join our Jabrone Gang! https://www.patreon.com/officialbungpod
Instagram: @officialbungpod
TikTok: @officialbungpod
Bung pod, welcome back Wonderboy. And we got Jazzy J. What is a bone? The whole of the barrel is called a bong hole. Inside the bong hole is called a bong wine with mayhem. That's what it's about.
Speaker 2:Welcome Zoney, gang then gang 진행. Well, it's one of your hosts.
Speaker 1:In the building.
Speaker 2:Yeah, here I feel like you need a cape, like.
Speaker 1:It's wonder boy too. It's not even like the main superhero, it's like the little sidekick that's like Robin. That's a little bitch boy sidekick. That's right, robin.
Speaker 2:Oh, my god, I love.
Speaker 1:Jazzy J. Jazzy J is the main superhero. I'm just a little bitch sidekick but yeah, I could be like poison ivy. Yeah, who's that again?
Speaker 2:Poison ivy.
Speaker 1:Yeah, who's poison ivy? I don't know poison ivy.
Speaker 2:I yeah the one that controls the plants. Oh Wow, yeah, you have a bit right head.
Speaker 1:You do have a bit of a green thumb.
Speaker 2:So there it is. All right.
Speaker 1:No, if you haven't watched the main episode. We are drinking a natty wine tonight and we talked about natty wine and what natty wine is.
Speaker 2:So would you like to go into what we're drinking, what it, and give us the notes on it?
Speaker 1:This is the saunder wines. It's 50% Grenoche noir and 50% Pickpool Blanc, co fermented together in the same tank. It is really good. It's juicy. My buddy in Oregon calls it juice box. He's been. I. He's like I've been on this juice box kick lately. Man, I just love that. Those porch pounders 11.5 baby 11.5 a bv. Yeah, it's really fucking good, Honestly actually I'm very impressed.
Speaker 2:So I Said on the last episode I'm pretty sure this is probably one of the first natural wines that I've had. Haven't had many of them but I for a light wine. It hits it. I mean you say the grape variety?
Speaker 1:Yeah, I blocked out Grenoche noir and Pickpool Blanc.
Speaker 2:Yeah, okay, cool.
Speaker 1:Yeah, all from the southern Rhone region of France. Originally nude, these grapes aren't, but these are from Washington state.
Speaker 2:Yes, but yeah, I'm actually very impressed. This is a great one. I said by the pool side on a hundred and five day, chill this baby down facts. I Could drink this all day. That's 11.5. Give me four of these facts, let's go. Let's go join the wine club. Join the wine club.
Speaker 1:Yeah, saunder wine club. We should we. Yeah, we're gonna do a wine club at some point, got it yeah?
Speaker 2:What is it gonna be called?
Speaker 1:Bung bitches. Bunghole wine club.
Speaker 2:All right, so let's catch you guys up. So we talked about Natty wine, we talked a little bit about soul fights. So, to sum up, the soul fights, because that's more. Not saying natural wine isn't important, because that is a huge topic, but Ian did a great job explaining it. I'm not gonna have him explain it again because I know he won't remember, so I'll remember just take another 30 minutes of our time.
Speaker 2:We brought up soul fights, which is a very big topic, I think, because I listen to people. Come into my tasting room that I work at. I don't own it, but maybe one day I'll own own something, have my name on it. Besides this, yeah, which actually I could just do this, okay, so okay, but we want to make it clear that soul fights Aren't the reason why you're getting headaches. Soul fights are in a lot of processed foods Dried fruits, nuts, potato chips. If you feel like soul fights are the problem, please research. It is not the problem. Nope, maybe try having it with food.
Speaker 2:Maybe try drinking some water yeah and remember, when you go wine tasting, to eat, to drink water, you're probably dehydrated. Yep, that's probably a main reason why you have a headache. It is not soul fights. Another topic that we brought up was People coming in and saying, for example, I'm allergic to cabfronk.
Speaker 1:Go fuck yourself lies.
Speaker 2:I mean it is so, if you aren't aware, wine is a big recipe for winemakers. They don't have to specify what is on or what they've done to the wine or how they did it or anything like that. So it's not Probably the wine.
Speaker 1:I'll be right back. I forgot my zins.
Speaker 2:Oh Jesus continue. It's probably not because of the wine itself. It's that recipe that they made that gave you that headache. They could have added so many things, including soul fight, or yeah, soul fights. Or say like Tan and powder.
Speaker 1:Tan and powder is one oak powder. There's like basically the same thing, but there's so many cell stab like there's cell stab is terrible like so many I worked with only one winery. I've worked for like five wineries and only one of them that produces wine On like a larger scale than the other ones. Kind of they Put cell stab in their wine before bottling it's both stabilize the wine.
Speaker 2:Yeah, and that's a big thing for soul fights.
Speaker 1:I mean it's to stabilize your wine but the less you add to the wine, the better your wine is gonna be, because every time you move the wine, if you move the wine from like with a pump or with gravity, from a tank to something else, you're losing complexity at that point and then so the less you move the wine and the less you add to the wine, the more complexity and interesting your wine is yes, you're gonna get those natural flavors of that specific grape.
Speaker 2:Yeah so facts. I just want to make that clear, especially for our patreon.
Speaker 1:So this kind of transitions started interject, but this kind of transitions into our first kind of topics. So we're gonna go going over two topics here in this patreon episode. We're gonna be talking about Ingredient lists on the back of wine bottles and then we're gonna be talking about the extinction, possible extinction, of the free cheese, which is gonna be really sad.
Speaker 2:Yeah, don't.
Speaker 1:But there's other soft cheeses out there. There's other soft cheeses.
Speaker 2:Also, I'd like to bring up the topic that you know more about, and that's vegan wines.
Speaker 1:Oh shit, we can talk about vegan wines in the last one.
Speaker 2:Yeah, which. Yeah, I'm fine, but I just want to bring that up again.
Speaker 1:Okay, the vegan thing. Let's do that first, because I feel like that has some most questions.
Speaker 2:Vegan. Again, this is a topic I'm not very knowledgeable about. Ian might say some things I'm aware of, but this is all on him.
Speaker 1:On that side of things, so if you're a vegan D and it really depends on what kind of a Gandhi you are you could be a V Gandhi that is More based on the ethical side, the Euro vegan, because you don't like the usage of animals, period, and anything that you consume or wear, which, if you don't wear. Settle down then yeah, maybe you should just be making your own clothes.
Speaker 2:But and it's our cute, let me know.
Speaker 1:But so most, most V Gandhi's, I feel like, are more in the realm of I just don't eat it or consume it Anything else. I'm not an ethical V Gandhi, it is Just not something that I eat. So vegan wines what is it? Why is a wine not vegan? Because it is liquid Wine, does not come from animals, so it's a fruit but I do have a I I honestly have a question for vegans, or V Gandhi's as I call them.
Speaker 1:If you know that that movie Scott Pilgrim versus the world, so that comes from. It's hilarious. He gets vegan powers because he's V? V Gandhi anyways. So gosh that movie. Gosh that movie.
Speaker 1:If a wine is Vegan friendly, it means they did not use things such as egg whites, fish bladder and pig intestine to Find their wines. What is finding it is taking out the small little microscopic Particles in the wine that can sometimes make wine cloudy here and there. I have never worked for a winery that has done fish bladder or pig intestine, but I've done egg whites. Usually this is done before you filter, so those Products will not be physically in the wine bottle when you have the wine. So you don't have to worry about any weird flavors or anything Weird in the wine period. You're just drinking liquid Because it is filtered out.
Speaker 1:The finding happens before you filter everything. So let me make that super clear. But if you're, if you're vegan and you really love Spanish red wines, you're gonna have some trouble finding Wines that are not fine with egg whites, because Rioja it's an area in Spain where Temporneo is from they exclusively, exclusively, use egg whites to find their wines and that takes out a lot of phenolic bitterness at the end of the wine, really to hone in the wine drinking experience and make it the wine as beautiful as it could possibly be To the wine drinker. That is the reason for the egg whites, or the fish bladder, or the fucking pig intestine another.
Speaker 1:It's. I've only heard of the last two, the pig intestine and the fish bladder. I've only heard of it. I've never Experienced making wine in that way.
Speaker 2:You're making your wine like that. You are so messed up. Send it to me so I can try it.
Speaker 1:But that being said, like a, the fish bladder and the pig intestine cannot be a physical. I'm trying to get it here. It has to be liquid, right? It can't. It can't be like a physical thing. So you're not filtering, you're not actually putting a pig intestine on the tank and filtering it through an actual intestine. You, it is a liquid that you're adding to the wine and mixing it in there, making sure it's homogenized in there before you filter it out. So Whenever you find a wine, there's always going to be Sediment or residue left over in the tank. At least you hope so, because that means it worked right. So that's what egg whites do. I've used egg whites a few times, but mostly people fine with Bentonite. Clay has been the yeah, the whole egg white thing is really to take out phenolic bitterness at the end of wines.
Speaker 1:You could pause and it's pretty much exclusively used with red wines, but some people use it in whites too. But, yeah, rioja, spain uses it and pretty much all of their all their red, especially Lopez a heredia, one of the biggest and most famous producers of Rioja. They make amazing Tempranillo wines. They always use egg whites and all their wines. So, that being said, their wines tastes great. So there is that, yeah, so that that's Veganism in wine and there's. So my challenge to vegans, or the vegan these, as I call them sometimes, is they usually like the use of biodynamic or organic grapes. But the thing with biodynamics is you are using animals to Grow your grapes. You're not adding their, their particles in the soil, but you're using them as working tools, whether it be goats or horses or cows or chickens, to fertilize or something like that. Usually, horses and cows are used to hoe your your vineyard and the olden days, if you want to go that deep.
Speaker 2:And still used.
Speaker 1:I mean, yeah, some people do still do kind of wild to do that still with all this technology. But yeah, so my, my challenge of vegans with drinking wine, if you're really that particular Into it, are you making sure that the wine isn't biodynamic because that has the use of animals and fertilizer and their poop In the soil to grow the grapes? So that's my challenge. I don't understand that whole thinking so technically your wines. In my opinion, if you're an ethical vegan, then your the whole biodynamic thing is not vegan technically.
Speaker 2:Yeah, technically in my opinion, so I'm still using animal product.
Speaker 1:You're still using animals to make wine. You're just growing grapes. So you're not putting the animal products into your wine like you're not, you know consuming the grape getting it, which is the grapes are consuming it, though off the fertilizer and where does it end? Where does it start? Is it the chicken or is it the egg? Is it the, is it the goat or is it the wine? Who?
Speaker 2:knows, is it the goat or is it the brie?
Speaker 1:Oh, speaking of brie this is so stressful.
Speaker 2:This is really stressful. I need to drink to this one.
Speaker 1:I'm not gonna cheers to it though.
Speaker 2:I'm not cheers into that. Breachies gonna extinct people so the other day, I you know, okay, I I Saw a post. Yes, I relied this on social media, but I did follow up with it.
Speaker 1:So I read the article. I clicked on it. I read the article.
Speaker 2:So I read a post that said brie cheese is going extinct. I Am cheese fanatic me too.
Speaker 1:Breachies is a Cornerstone to your charcuterie board. It is I mean it's go with what perfect.
Speaker 2:It goes with everything. Throw a little jelly on there or throw a big jam cracker, you know, could do it all day. So the concept behind this is that the what was it? The yeast or whatever? It's a bacterium, the bacteria bacteria that goes on to or that helps make this brie brie.
Speaker 1:She's asked a mold, and with mold you need a certain bacteria for each cheese.
Speaker 2:Well, that particular bacteria is actually going extinct, like it's literally being Used.
Speaker 1:It's kind of like if anyone that listens to this has ever or ever if they know about kombucha and how to make kombucha. You need a scoby, which is a mother Yeast bacteria making sourdough. Yeah, yeah, thank you. That's that's a lot more. Yes, that's a lot more relatable.
Speaker 2:Yeah, so you have your mother yeast and then you go face off that well the mother.
Speaker 1:Brittle apparently can only use the same bacteria so many times yes, so Apparently okay.
Speaker 2:So that was according to the French and which is like the main domain.
Speaker 1:Yeah the French are really upset because they that's our cheese and wine is their culture the word charcuterie. Charcuterie is French, it means meat and cheese.
Speaker 2:Literally, You're just so bougie.
Speaker 1:I'm not making that up, that's just true.
Speaker 2:I know, but you pronounced it so well.
Speaker 1:Schachelschli.
Speaker 2:All right, settle down there. Boom, but yeah. So apparently Ian was reading this article earlier that was explaining that they are trying to come up with something to be able to continue it.
Speaker 1:They're creating another bacterium that is very similar to it, but they did say the taste and the texture. Are we going?
Speaker 2:to be the same.
Speaker 1:Yeah, experts are saying that it's not going to be the same, so that's sad.
Speaker 2:Buy your breed, I guess.
Speaker 1:Buy all of the breed.
Speaker 2:Buy all of the breed it's like talk about anxiety? Yeah, I hate it, it's all like it's breed and like a couple other cheeses. It's not like a couple other cheeses, and then maybe I'll grab breed.
Speaker 1:Top five. Top five cheeses right now. What's your top five?
Speaker 2:A charcuterie board Smokuda Breed.
Speaker 1:Let's go.
Speaker 2:I like the crumbly, the one that comes in the circle.
Speaker 1:Borson cheese.
Speaker 2:Maybe yes, I think that's it.
Speaker 1:Fuck me up with that.
Speaker 2:Oh, so good.
Speaker 1:Is it garlic and herbs in it?
Speaker 2:Oh, yes, that's the one. Damn, oh damn, that's my number one.
Speaker 1:You got one more right. You just named four.
Speaker 2:I named three.
Speaker 1:You named three, so you got two more.
Speaker 2:Top five. Good cheddar cheese is always I love, like a smoked cheese.
Speaker 1:Any smoked cheese, smoked cheddar, yeah, yeah.
Speaker 2:I'm here for.
Speaker 1:Yeah.
Speaker 2:I don't know. I'm being put on the spot Do you know five cheeses. I just ate them.
Speaker 1:Let me give you, I give you my top five.
Speaker 2:Go.
Speaker 1:I love aguda, although I'm not a huge. I didn't have good, I did have good Smoke. It was your number one, although I would.
Speaker 2:Good is definitely my favorite.
Speaker 1:I would go without the smoked. I do like the double, like the creamy Gouda, okay.
Speaker 2:That's a whole. I feel like that's like a big fan, I mean it's a different vibe. Yeah, smoke good. Compared to like creamy Gouda is like two different Goudas. Yeah, like it's not even the same.
Speaker 1:But they're all pretty good. They are pretty good Okay.
Speaker 2:I would put that like creamy Gouda for me Like a good creamy. Yeah.
Speaker 1:Breeze, another one for me.
Speaker 2:Yeah.
Speaker 1:So I'm two on the cream right there, borson. Borson is my number one, this guy being number one.
Speaker 2:You've said that before.
Speaker 1:The garlic and herb Borson is fucking phenomenal.
Speaker 2:I like the farmhouse cheese that we used to have, or that a winery has Actually some wine. A lot of wineries have it. I like that one.
Speaker 1:Yeah.
Speaker 2:Oh, and balsamic.
Speaker 1:Balsamic what oh, balsamic?
Speaker 2:It's, I don't remember the kind.
Speaker 1:Okay.
Speaker 2:I just know I can buy it at Safeway.
Speaker 1:There you go. I like Gruyere, and Manchego is a good one.
Speaker 2:Well, you're getting really fancy.
Speaker 1:I'm at like white trash over here I like a Gruyere and, yeah, a good Manchego, although Manchego can be kind of funky sometimes. Some good, some goat cheese with some like blackberry, like jam.
Speaker 2:Oh God.
Speaker 1:That shit's fire the jams too.
Speaker 2:They just slapped. So that was my top five, sam made a pepper jelly this year and we just used the last of it last night.
Speaker 1:Pepper jelly, oh so good or no.
Speaker 2:It was this morning, I think it was this morning, but we've been doing like toast cream cheese.
Speaker 1:Yeah.
Speaker 2:With a little which goes on to my next pepper jelly and then like an egg and bacon, but cream cheese like, put that on a bagel, Fuck me up every time. Or even, just, like for your charcuterie, whip a little smoked salmon in that baby.
Speaker 1:Yeah, although I can't eat salmon.
Speaker 2:I can fuck with cream cheese any day.
Speaker 1:Yeah, I love cream cheese. It's fire. Yeah, put that on everything.
Speaker 2:Have you ever had like?
Speaker 1:have you had the cheese? That's so. Have you ever purchased raw milk before?
Speaker 2:Yes.
Speaker 1:That's not pasteurized, yes, so.
Speaker 2:To make mozzarella.
Speaker 1:Yeah, so like on the top they have that little kind of has a cream on top with on some toast it's fire. It's fire. Huh, it's really good.
Speaker 2:Fascinating.
Speaker 1:It's been married to a very natural sort of person Human, human, organic kind of person and she did not like the whole pasteurized milk thing, so she got raw milk, so would you like scoop it?
Speaker 2:off and then it would just like add more.
Speaker 1:No it wouldn't add more, like you mean, like the cream on top.
Speaker 2:Yeah, would it be like a one time wonder?
Speaker 1:It's a one time thing. Take the cream off, put on some toast, okay, it's bomb.
Speaker 2:Interesting.
Speaker 1:Super fucking good though.
Speaker 2:Alright, the next topic. Now that we're telling you the bad news, let's go to some other news. You wanted to talk about labels.
Speaker 1:Yeah, I'm not really a fan of labels. You know, I'm neither Republican nor Democratic, so I'm Democrat, although I am Democratic, but not Democrat or Republican. I'm purple. I don't like labels, but when it comes to wine, labels are important. So there is a thing with the whole natural wine and conventional wine conversation. This was brought up when I was first getting into the wine industry about six years ago, where people were starting to put ingredients on the back of the wine bottles and so the FDA kind of teased this idea out to see what would happen if, you know, winemakers were to put their ingredients list on the back of their bottle. And there's a huge backlash. And who were the loudest voices in wine? I wonder, who owns Justin Coca-Cola? Come on, so a lot of Coca-Cola owns a decent amount of I can say a lot.
Speaker 2:They own a few wine brands. Everybody has money. A hastone, a winery, yeah.
Speaker 1:George Clooney is coming out with one Rose and Provence, so original. I don't know if we talked about the George Clooney thing. I did a post on it with the article in the background talking about how people felt about it, and there was a lot of people saying fuck George Clooney. So I love the Ocean's movies. I love George Clooney. George Clooney is dope. It's hot as fuck I Okay. So going to the, I was about to go on a tangent here and we don't have time for that To Okay, we'll do the tangent after this wine thing. Well, that was almost the end of the topic. It was basically the idea that FDA wanted to put the ingredients list on the back of wine bottles. Natural winemakers, of course, are like fuck yeah, do it. Boutique winemakers who don't add a lot they're lower intervention are like fuck yeah, do it. But a lot of these big wine labels that added a ton of shit to their wines are super resistant.
Speaker 1:They're the ones that have all the money and they it's similar to putting like ingredients list on like I don't know, like big pharma stuff, you know, Like are they cutting their ingredient list? Who knows? They're probably cutting it because every drug dealer cuts. That's how you make a profit. Cocaine used to be cut with vitamin C and caffeine pills. That's how the drug dealers made money. Now it's cut with fentanyl and that's why people are dying. Go back to caffeine and vitamin C pills. Okay, cocaine dealers. That being said, I've never had cocaine in my life, but anyways, but for From a medical stance.
Speaker 2:Please cut that out.
Speaker 1:Seriously, stop doing that stupid shit. There's a lot of people that do coke and they're dying. But with wine stuff, like, I'm very much for labels on the ingredient list on the back of labels. I like the idea. Some natural producers I've seen already do it just based off of like okay, this is what we want. So they're saying they're putting their voice in and putting on the back of the labels and they're saying let's do this, which is cool, and I like that idea.
Speaker 2:I mean, I agree you have to put your ingredients on everything else, like, why is it the only thing that's? I get it, but like I don't, yeah, yeah, and things are important. I mean, if you don't look at them, definitely start looking at them. I mean, you learn a lot about wine just by the back of the label.
Speaker 1:Yep, you do, and I'm very much for adding ingredients on the back. I think people should be up front about what they're doing, especially in wine, because there's so many things that the public they don't know about that goes into the wine and they could be allergic to it, like for me when I go to the grocery store, because I do buy wine from grocery stores for my everyday drinking wines, like my Tuesday night wine or my Wednesday night wine, whatever. If I'm in the mood to having wine that evening, I'm going to open a wine that's cheap and I don't care about, but that tastes good.
Speaker 1:Yes totally, and so I want I know I have certain labels I go to For me that's in Washington state, that's hedges the C. Is it called CSW, I think I don't know CWS, cws and also Clodela Siete from Argentina and also a lot of Spanish stuff. That's what I buy for my everyday drinking stuff. But I would like personally to know if I'm going to have a reaction to this, because I do get a reaction from tan and powder. A lot of people don't but I do and it gives me a headache. My sinuses start to close up, my hands swell up like the sausages.
Speaker 2:It's not sulfites and it's not the sulfites people.
Speaker 1:It's everything else I put into the fucking wine, All the bullshit that they're hiding.
Speaker 2:Again, it's one big recipe and you know people keep their recipes quiet. I get that, but at the same time you know if you're allergic to something major.
Speaker 1:Yeah, I'd like to know. So, that being said, we're going to go a little over time here with the next topic, because I brought it up and it was a tangent and honestly I owe you guys more time because you've got.
Speaker 2:You always deserve more time.
Speaker 1:I've been slacking on releasing the Patreon episodes.
Speaker 2:I've been swamped with a lot of things We've been trying to get updated on a lot of stuff, including the merch. We're trying to get you guys out some newsletters that we've been working on and there's just a lot of like marketing that we've had to work on.
Speaker 1:Lots of things in motion.
Speaker 2:A lot of things in motion for the good, but just work with us a little bit.
Speaker 1:Yeah, trying to get everything out to you guys.
Speaker 2:We have 40-hour jobs and so many other things beyond that. I showed him my calendar earlier, and even to sit here for two hours or however long it takes, it's time-consuming, especially when it's taking away from my significant other as well 1,000% so we're working with you guys, we're trying to do it.
Speaker 1:We've also got to make a living, so please continue with the numbers, yeah we're trying to do it and we will do it Because we love you guys and we thank you. So this next topic George Cooney. George Cooney is coming out with a wine brand.
Speaker 2:Yeah, I saw it, it is interesting.
Speaker 1:I did post it on social media. I asked people what they thought. A lot of people were resistant.
Speaker 2:Why.
Speaker 1:Well, it's people within the wine community. So here's my thought on this you either have the mindset of abundance or you have the mindset of scarcity, and I've seen the most successful people not only within the wine industry, but music industry, et cetera, et cetera, when they feel like things are getting diluted or whatever. There is a vast difference in the mindset of certain people. So when you're in the mindset of abundance and you celebrate more coming into the industry, there might be the thing called karma that helps you out, and a lot of people in the mindset of scarcity, they seem to lose.
Speaker 2:And my thought is is like I get that, he has money, I get that there's. I'm not saying that doesn't help you. Good for him, he worked for it, but it's the jealousy concept that really hurts me to. You know, it's like we're all trying, but we're all trying to find our path and the only person that's gonna hold you back is you. Not to give you like a life lesson on this but-.
Speaker 1:It's true, though.
Speaker 2:He worked for what he's doing. He has a career in acting and-.
Speaker 1:He seems to like wine.
Speaker 2:And he was successful with it. And you know what? Now he has money to create a winery and create this wine label. Don't we already have so much hate in this world?
Speaker 1:And don't shit on people for doing a creative project, and even if it's a side project or a side hobby, who cares?
Speaker 2:It's just like-.
Speaker 1:It's definitely a hobby, it's-.
Speaker 2:And it's just like what we're doing here. It's like we're trying to create a dream and yeah, we don't have a lot of money to just go out and make a whole producing room and do all this stuff, but we're still trying, we're still working for it and that's the biggest thing is that he's just fortunate because he was an actor and now he has the money. But you gotta give him some lenience that he also worked to become an actor. He also worked to be proud of these people. Stop hating on so many people Like you don't need to like their wine, but some people might. Who cares?
Speaker 1:Yeah, I also found it interesting the I guess the economic climate that he started the winery in. Yeah, that's it. That stood out to me because us in the wine industry there is a big recession going on with wine purchasing and-.
Speaker 2:Everywhere.
Speaker 1:Like, yeah, everywhere is global. It's not just the US, it's in France. The French people are taking out, the government is taking out vineyards in South of France.
Speaker 2:They're literally going in protest.
Speaker 1:Bordeaux. Farmers and vineyard workers are protesting in Bordeaux, seeing the costs are way too high. So it's like it's not-. The wine industry is in recession currently and it doesn't seem to get any better. I think there is like a global recession going on, something like that.
Speaker 2:Well, especially for wine. I mean, wine is such a you know it's a luxury item. It's something that people and I've said it in the past that people you know, you know about wine and you can get anyone off about it, yeah, but the concept behind this industry is also so much more than that. And yeah, there's everybody struggling. I get that in this like time we're in, and it's weird to think that we're in this time and that you know all this could be a movie one day, but at the same time, like, support local, give each other a break, yeah, and just stop being so fucking negative.
Speaker 1:Yeah, I'm tired of it and anything that will Support each other will help us. And anything that will get people to drink more wine or purchase more wine, I'm all for.
Speaker 2:And if you're depressed, drink more wine.
Speaker 1:And go to therapy. And go to therapy if you're happy, drink more wine. And go to therapy.
Speaker 2:Someone's a big therapy advocate.
Speaker 1:Everyone should go to therapy. I think so.
Speaker 2:No, that's why I have friends.
Speaker 1:Yeah, and therapists are great, but anything that will get people to you purchase more wine and drink more wine, like I'm all for. And George Clooney wants to start a project in Provence, which Provence is the leading producer of Rosé stemming from the Grenache Great Variety, which I am a huge fucking fan of. I love Provence style. His homie, brad Pitt, has Miravol that he started with Angelin Jolie when they were together. Now they're not together, but Brad still has the brand and Post Malone has a Provence Rosé as well. Like there's a lot of these celebrities that get into the wine game and they want to create a label and so that's. I'm totally fine with that because, honestly, miravol is not a bad wine in my opinion. It's cheap. It has an interesting, fun bottle silhouette that makes it fun to drink with other people, especially if you're having a big party or whatever. It's a cost, effective, good, decent Rosé. Like it's not bad at all. And I think George Clooney it seems like, based off of his brand name, which I don't remember, it's French, there's about four words in it it seems like he is going on the higher tier of Provence Rosé's. That's what it seems like, and so it seems like it's quality.
Speaker 1:But there was a lot of backlash on the post that I put up on Instagram asking people's thoughts. Most people in the wine industry most of them were. They were not keen to it, but I'm like, hey, interesting, whatever. I mean, a lot of people just don't want competition. But that being said, I go back to the. What I opened with was you have a mindset of scarcity or a mindset of abundance and you can leverage that however you want. Yeah, on that note, cheers.
Speaker 2:Cheers, Cheers. Speaking of. Thank you so much for watching and have a good day you.