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Bung Pod!
Based in Washington State, Bung Pod is a wine podcast fusing comedic and unfiltered, unapologetic conversation with the passion of wine and unruly hot takes. Hosted by Ian King and Jas Shattuck with interviews by special guests within the wine community. Whether you are ready to learn something new about wine and grow your knowledge, or you are just here to have a good time, this podcast is for you!
Bung Pod!
#15 Blind Tasting Adventures & Unforgettable Wine-Food Romances
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Embark on a sensory exploit that'll change how you sip and savor! Wine Wonderboy, joined by the vivacious Jazzy J to escort you through the hidden alleys of blind wine tasting. We strip away the veil of the bottle, teaching you to trust your taste over sight. Whether you're toasting with titans or just wine-curious, our live sip-along will enhance your vino vocabulary and have you swirling like a sommelier in no time.
This episode isn't just about the 'aha' moments; it's a toast to the stories poured from every glass. We share heartwarming sips from Alta Cellars, revealing how they craft wines that dance on the palate, while also spinning tales of memorable wine jaunts and the climatic quirks that make each label unique.
And because no great wine is complete without a companion, we recount the euphoric marriage of Dom Perignon to the briny kiss of oysters, and those sun-soaked Cardiff afternoons that linger on the lips and mind. With candid anecdotes of wine rendezvous and the settings that make them iconic, we raise our glasses to those serendipitous pairings that resonate long after the last drop. So join us, raise your glass, and let's celebrate the symphony of flavors that life, when paired with the perfect wine, can offer. Cheers to unforgettable pairings and the stories they tell!
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Blind Tasting Wine Education Detective
Speaker 1Bung pod. Welcome back, wine Wonderboy. And we got Jazzy J, jazzy. What is a bung? The hole of the barrel is called a bung hole. Inside the bung hole is called a host, ian king, aka wine wonder boy. And I got my co-host with me, jazzy jay, and the build-in. Uh, so today we are going to be going over blind tasting. Sure are tasting with your eyes closed, just kidding. Um, so basically, what blind tasting is? If you do not know what it is, we are brown bagging wines.
Speaker 1You brought a wine that I don't know of and you have it in a brown bag, and I brought one as well in a brown bag that you don't know of and we're going to try and guess it. Yeah, we sure are. So it is a really—.
Speaker 2Just so you know, he is much better than I am at this. I'm just here for looks.
Speaker 1So I just want to go over something really quick, because so many people have so much anxiety over blind tasting.
Speaker 2I already do.
Speaker 1They want to get it right, which is a noble goal, yeah, totally.
Speaker 1But really all blind tasting is is education. It's just a more. It's a fun game for education. That's how I see it. If I get it wrong most people get it wrong it doesn't matter If I hit it on the nose and I know why I hit it on the nose or I know why I got it wrong. That's when I'm learning and then, and that's when you know that your learning is working when you get it right, and that's when you know that your learning is working when you get it right. So, basically, when you blind taste, you are basically a detective. So you're trying to find all these different clues that lead you to a certain area in the world or a certain great variety. Usually, you want to start with the world and just cut out regions automatically, so if it's old world versus new world and why that's different.
Speaker 1your success of blind tasting is contingent on your experience level. So the amount of wines that you've tasted not really the amount, but the variety that you've tasted not really the amount but the variety that you've tasted and also your ability to remember things that you've tasted as well, and also knowing no wonder why I'm not good at this. And also knowing basic, uh, having a basic understanding of cool versus warm climates, because you can taste that in a wine as well.
Speaker 2Um, so yeah, further ado, so we're not going to introduce the wines yet, because that'll be at the very end. Sweet, all right, do you want to start, or do you want me to start?
Speaker 1um, you can pour me what you brought, okay and I'll, I'll give it a go, give it a a go here, so we'll see.
Speaker 2We'll see what happens.
Speaker 1I haven't blind tasted in a very long time. Everybody yeah.
Speaker 2I feel like.
Speaker 1So all right, so it's a white wine. So we're already cutting things out it's a white wine.
Speaker 2So we've cut out rosé, and red, yes, and sparkling, I guess.
Speaker 1So we're, almost there are we though?
Speaker 1not quite all right. So the way you blind taste, um, it's important that you taste every wine. If you want to be good at blind tasting, that is, um, it's important. You taste every wine the same every that. You taste every wine if you want to be good at blind tasting, that is, it's important. You taste every wine the same every time you taste wine. So therefore, there's less hiccups and stumbles. So the first thing you do is I'm going to look at the color here and we have a nice white background.
Speaker 1This is a white wine. It kind of has a little green tinge on the edge, but it is mostly golden. I'd say, uh, I give it a straw color. It is straw, has kind of a green hue on the edges and it is a straw color, light intensity. So you can definitely see right through this bad boy and swirl, swirl, swirl, bring up to the nose. Oh, interesting. So this is what we call an aromatic grape variety. So we're already cutting things out. So examples of non-aromatic grape varieties would be Albarino, gruner, veltliner, albarino, gruner, veltliner, pinot, gris.
Speaker 2There's many others that are not coming to mind right now. It's really nice to know what this is and see where you're going with this.
Speaker 1So I'm getting a little SO2 on that nose, but is it aromatic now?
Speaker 2Now I feel like the nose is falling off.
Speaker 1Now I feel like the nose is falling off, geez, all right, okay. Yeah, at first it was very expressive and now it's just not so much, so I'm gonna backpedal on that. I'm not getting much on the nose actually. That's so crazy how that happens. Your first instinct is like boom, aromatic, and then now I'm like it's not aromatic at all go back to the whole world.
Speaker 2Yeah, go back to the every single great variety.
Speaker 1it's white, though, so I'm just getting a lot of florals, white florals on the nose. All right, let's see how this guy tastes.
Speaker 2So if you can't hear it, he kind of slurps it in yeah to get some more air in it, and he does this every single time he tastes I do because when you do that I mean if you do the same thing over and over again it you will have a better understanding of certain wines and you will actually open it up on your palate. When you do that yeah, all right.
Speaker 1So I'm getting. It's kind of steely, so I think this was stainless steel. So it didn't see oak. Um. There's no hint of malolactic fermentation. It's not. Buttery acid is driving through the palate, has a lot of kind of white peach characteristics. I'm gonna say this is new world um.
Speaker 2And why would you say that?
Speaker 1Just how it expresses itself. I mean, this could also easily be old world. One thing about white wines and also the new technology, and not necessarily new technology but the way winemakers are making wine now in the new world, those lines between old and new are becoming very, very blurred. With white wines I feel like it's a little bit more difficult to pinpoint a region on it, because sometimes they're less expressive. A lot of people make white wines in the same way, but let's see. So I don't think this is Chardonnay. It could be a stainless steel Chardonnay. I'm thinking it could be something like a Chablis, but there's not. I'm going to say the M word real quick. There's not enough mineral components in the palette for me to call it like a chablis or a loire valley white wine, so that that could be chardonnay or chenin blanc, um, not saying it's not one of those two I really have my poker face going, if you guys are just listening this is not cold either.
Speaker 1This is room temperature white yeah, sorry about that no, it's fine. It's actually a little bit easier because you know room temperatures, the and flavors and stuff. Okay, didn't see oak. I'm not really getting any kind of like diesel or petrol, so I don't think it's Riesling. I'm getting a lot of white florals but I can go with a lot of white wines. I don't think this is a Pinot Gris or Pinot Grigio, because with those wines I usually get kind of like a stale beer taste or flavor to it, or aromatics as well.
Speaker 1So I don't think it's Pinot Grigio or Pinot Gris. This is what you do you knock off what it's not and then you're left with what you have and then you make a guess on what you have. So it's not Riesling, it's not Pinot Gris or Pinot Grigio, it's not Pinot Blanc. I don't think it's Viognier, because Viognier has a very perfumey floral nose to it and if it underwent malolactic fermentation it could be kind of oily that's kind of how I call it and buttery. This is very acid-driven white wine. So we can go a lot of places here.
Speaker 1I'm going to say this is my guess is a stainless steel Chardonnay or a stainless steel Chenin Blanc? Those two are difficult for me. Shannon blanc those two are difficult for me. Um, sometimes shannon, especially like in the loire valley, it can have like a woolly kind of texture to it, but a lot of shannons in the new world don't necessarily have that woolly characteristic. Um, woolly is a very weird. It took me a long time to actually understand what that is I was gonna say I don't know if I it's more of a texture, less of a taste.
Speaker 2Okay, okay, kind of see that.
Speaker 1All right, let's take a quick break for a second because I got something I want to tell you guys about. If you want an extra episode per week, if you want exclusive discounts on some dope ass merch that we got discounts on some dope ass merch that we got. Also, if you want to add your two cents, your opinions, your hot takes or your topic ideas, we want to hear about it. Go to patreoncom slash officialbungpod and talk to us. Now let's get back to the show. All right, guys, we got some news. We have an official BungPod store. We got some merch going BungPodstore.
Wine Tasting
Speaker 1Update your life, update your wardrobe. You need some new clothes. You need to look fresh. Update your life, update your style. We got hoodies, we got handbags, we got stickers, we got beanies. We got more coming on the way. So if you like the show and you want to cop yourself some merch, go to bungpodstore. Now let's get back to the show. White peaches, pear, new world shannon or new World Chardonnay. I'm going to go with New World Shannon Blanc. Current release vintage that's probably 22 or 23.
Speaker 2Okay 2023.
Speaker 1Shannon Blanc New World.
Speaker 2Cool climate, warm climate.
Speaker 1I think this is from a fairly cool climate, warm climate. Um, I think this is from a cool, a fairly cool climate area. Um, so it's, I don't think this fruit is getting baked in the sun that much, okay, um. So I'm gonna say it's probably not going to be like a napa, it's not gonna be like paso robles when we actually just kind of went over cool and warm climates recently with the vineyard talk.
Speaker 2So you know, I kind of mentioned certain areas.
Speaker 1Yeah, I don't think this is getting baked in the sun really, and let's see. In Washington State those areas would probably be like Red Mountain, yakima For a cool climate. For a warm climate, okay, getting really baked over there like Walla Walla, so cool climates within Washington State. I'm still new to these wine regions so I don't know them all yet, but I'm going to say it's you know, home, home territory, chenin Blanc, lake Chelan.
Speaker 2Can you specify the winery?
Speaker 1No.
Speaker 2Oh Well, you suck, all right. Do you want me to reveal and expose?
Speaker 1her the reveal. Oh the bottle shape is kind of Bordeaux-like, so I probably got this wrong.
Speaker 2Sure did.
Speaker 1Yeah, what is it?
Speaker 2You actually know this wine. You had it last weekend, that's a Sauvignon Blanc.
Speaker 1So it is an aromatic wine. Motherfucker, can I get a little bit more of that? All right, and so when you get it wrong, oh the green hue, that's sauvignon blanc all right, this is from alta sellers 2022 sauvignon blanc um.
Speaker 2It comes from the walupe slope um in rosebud vineyards in the woop soap um, yeah, I mean, I was curious to see how you would that's interesting.
Speaker 1It's not really. It's more like a sancerre kind of yeah blanc because but I'm not really getting a lot of minerals off of it. So this one was difficult. Like sauvignon blanc is usually an aromatic great variety, but this is very I couldn't pull any aromas out of this one, yeah, so I was curious if you'd be able to taste this, because we just had this recently. Us both.
Speaker 2Yes, when we all went down to Ulta.
Speaker 1Okay.
Speaker 2And this is what Nicole actually bought with the Sau Blanc Gotcha.
Speaker 1So I wanted to get something where I think I bought a bottle of red that day. Actually I didn't have it.
Speaker 2Oh yeah, well, this was something that. Well, you have Ulta quite a bit also in general, probably. I used to yeah, but this is one where I was like oh, I thought you had recently had it, but also knowing.
Speaker 1This is a good one to bring.
Speaker 2Yeah, keep it close, but also keep it difficult.
Speaker 1Mm-hmm Damn Interesting right, yeah, hold on, I'm going to get a little dump bucket here. Here bye.
Speaker 2Pussy, pussy. But yeah, I was. I love we haven't mentioned Ulta sellers here on the podcast. Very much Succession. They own Ulta actually, which is here in Lake Chelan and here in the Well, actually in Manson in the Lake Chelan, ava is what I should be saying. Brock Lindsey worked on these, did a great job.
Speaker 1Got the dump bucket.
Speaker 2And you know he's done some wonderful things over there. Rip, RIP, Love him to death. Love that man.
Speaker 1Love that whole things over there.
Speaker 2Rip, rip.
Speaker 1Love him to death, love that man Love that whole family to death, yep.
Speaker 2Lindsay family's amazing yes, they're wonderful people. But yeah, so I wanted to expose Alta. I mean, they're a wonderful winery here in Manson. They're actually in the old firehouse downtown Manson. They have live music all the time, great place to go. If you're here in town, definitely recommend stopping in. I think they have beautiful whites. I got this one and actually they're albarino. Yeah.
Speaker 1Yeah, their whites are always very acid driven and very lean style. So yeah, they do a good job. They're very drinkable whites Go ahead and dump that.
Speaker 2It also probably doesn't help that I didn't cool it down.
Speaker 1Um, for blind tasting actually helps, if you don't.
Speaker 2Yeah, yeah, opens it up a little bit yeah.
Speaker 1All right, let's see if you can guess mine Pouring this bad boy.
Speaker 2Okay, so I'm really bad at this. Wow, they have like the exact same color.
Speaker 1I almost introduced this wine. Whew, good thing I didn't.
Speaker 2I was not paying attention. I was more focused on how they have almost the same color. What if we had brought the same wine?
Speaker 1Well, my bottle's amber and yours is flint glass. Flint glass in the wine production means clear.
Speaker 2Do I know this?
Speaker 1wine Do you? I don't know, I don't know.
Speaker 2All right. So we are getting about the same color Very golden Actually, has a beautiful color, but kind of does have that green tint to it. Again, you can correct me if you.
Speaker 1Yeah, no, go ahead. Yeah, it does have a little green tint.
Speaker 2Yeah, smells like it's been on oak. God, I hate not knowing.
Speaker 1I like the other way around so what are you getting rid of right now? All stainless steel, all stainless steel what great varieties are you getting rid of so far?
Speaker 2god see, this is where it gets hard. It almost smells, it almost has that buttery flavor to it, mm-hmm, which just narrows me into Chardonnay. It does have a very like butterscotchy, I guess, maybe.
Speaker 1A little bit yeah.
Speaker 2So what grape varieties? God, I haven't done this in so long.
Speaker 1What grape varieties are you getting rid of? Think of every white grape variety you can think of and start marking them off.
Speaker 2Well, I get rid of majority of. Like crispy, which you know, any wine could be fermented in stainless steel, but not all wines are really fermented in barrels anymore.
Speaker 1Mm-hmm.
Speaker 2I would go New World.
Speaker 1Okay.
Speaker 2I think it does seem decently young. I would probably say it's a 21, 22.
Speaker 1Remember it's in barrel, so if it's in barrel, then, you're going back a little further.
Speaker 2Yeah, god, I'm so bad at this.
Speaker 1So for barrel aging it's usually most people do like 24 months, some people do 36, depending.
Speaker 2Okay, so I'd say 2020.
Speaker 1Okay.
Speaker 2I'm going to get rid of Shannon. I'm going to get rid of Albrino Sal Blanc. Okay, God, I'm just narrowing into.
Speaker 1Chardonnay Yep.
Speaker 2I'm going to narrow into Chardonnay here.
Speaker 1Okay, so you're vintage, you're calling the vintage 2020, and you're calling the great variety Chardonnay here. Okay, um, so your vintage, you're calling the vintage 2020 and you're calling the great variety chardonnay. Yeah, so what region do you think it's from? Where in the world is carmen san diego?
Speaker 2huh yeah that, that song where in the world is carmen san diego? Tell me where. Where in the world is carmen san?
Speaker 1I was like did you just tell me where it was. Where in the world is Carmen Sandiego? Where's this wine from?
Speaker 2Almost seems warm.
Speaker 1Okay.
Speaker 2I'll say the like Walla, walla area.
Speaker 1Okay.
Speaker 2So I'm going to say it's a 2020 Chardonnay from the Walla Walla area, which is New World.
Speaker 1All right, ready for the reveal.
Speaker 2No, because I probably just butchered that.
Speaker 1So you got the grape variety right. Oh, I did. It is a Chardonnay. It's a Chardonnay, but it's not New World, it's Old World.
Speaker 2That's where I knew you'd get me this is 2019. I was close to the vintage 2019 Domin 2019,. I was close to the vintage 2019, Dominique Lafon, Of course you had some fucking bougie thing From Bourgogne Blanc.
Speaker 1So this is from Burgundy, this is a village level. Burgundy white. So yeah, chardonnay 2019, burgundy.
Speaker 2Is that a warm climate? Cool climate that is?
Speaker 1a cooler, like continental climate. Okay, yeah, it's not super cool, it's like Mid Middle. Yeah, it can get very cold there, though Like it's not too far away from Champagne and Champagne is extremely cold yeah. And they're notorious for having shitty weather in Champagne, Wow Like rainy, overcast a lot okay, interesting.
Speaker 2Oh, I'm so proud of me, boom good job, got the grape ready.
Speaker 1You're only one year off of the the vintage yeah, actually that wasn't.
Speaker 2That's probably the best. I'm so glad we have this on camera, probably the best tasting I've ever done. Nice, hey, good job. So yay me, yay you. Does it say how many months in barrel? Did you tell me that?
Speaker 1I did not tell you that, but Does it even say it? Probably won't say yeah, it doesn't say 13% alcohol. Dominique Lafon, appalachian Bourgogne, controlli 2019. Product of France. But there you go. Huh, you want to guess the price point? Just for funsies.
Speaker 2On both of them. Yeah, let's do both.
Speaker 1Be fun.
Speaker 2Show the difference between Old World and New World, I mean I have the price tag still on this guy. I can probably give you a general idea of what this one's at. I think that the Sauvignon Blanc from Alta is probably like $28. Yeah, so I'm like it might even be more than that.
Speaker 1Yeah.
Speaker 2I'd say it's in the $30s. I don't know, oh, you don't know I, I mean, I let me look it up really quick guess, uh, the price one, this guy 17, 40 oh wow 40 bucks well I guess it's been imported in so it's burgundy as well.
Speaker 1Anything from burgundy is going to be upper.
Speaker 2Let's see the Saab Blanc 2022.
Speaker 1Especially if it's in barrel.
Speaker 2It is 32. 32? Yeah.
Speaker 1I thought it was going to be 30.
Speaker 2Yeah, that's pricey for a white. No comment. People are getting more expensive.
Speaker 1Yeah, it's crazy, can't fault them. Yeah, do you?
Speaker 2have a favorite between the two. I really like that charnay, but I need it with food me too.
Speaker 1I'm the same.
Speaker 2I need some goat cheese or something with it yeah, yeah, we should have made a charcuterie a charcuterie, a charcuterie board a charcuterie board um charcuterie um I'll go back to that savvy bee real quick or the that one I, that would be really good with that, the morels the morel mushrooms.
Speaker 1Um, how did you make that again, you sauteed the morels with like garlic onions and garlic and all that good stuff fire.
Speaker 2Oh my gosh, it was such on the christines.
Speaker 1And then what was it?
Speaker 2goat cheese goat cheese oh yeah, pair of chardonnay with that, especially one that's a little oaky. I hate buttery Chardonnays.
Speaker 1I'm not like a biggest fan. It depends on where it's from and the quality and everything. Totally, I've had some really amazing ones and I've had some really terrible ones.
Speaker 2Yeah.
Speaker 1It's all about like balancing the acidity with the oak, balancing the acidity with the oak. So if your wine has good acid and it's oaked and buttery, then your whole palate will, it'll envelop your whole palate and it'll excite your palate because the acid's carrying it through. Yeah, and it won't. That butter kind of texture is won't linger as much on your palate. Um, I've had some pretty amazing ones, like some high-end burgundies that luckily I didn't have to pay for. That I got treated to Like La Flav Pellini. Montrachet still is in my brain.
Speaker 2Yeah.
Speaker 1That is orgasmic.
Speaker 2What was the one that you brought over? Was it that one?
Speaker 1No, that was Au Bon Clement. They're based in Santa Barbara, like in Santa Maria area. Okay, santa Maria Valley, it's a cooler climate area, but they do amazing oh gosh, I literally had an orgasm over that pairing.
Speaker 2That was probably one of the best food pairings I've ever had.
Speaker 1That's called when you get goosebumps.
Speaker 2Yeah.
Speaker 1That's called a thing. It's a thing called frission Frission. I've learned yeah, so people who enjoy people that are creative and have a creative intelligence yeah, people that are creative and have a creative intelligence.
Speaker 2Yeah.
Speaker 1When they look at a piece of art or when they hear a certain music cadence or a certain song and they get chills. Or they take a bite of something amazing and they get chills Really. It's called Frisian, it's a creative orgasm. Huh, which is fun.
Speaker 2I'm always in the search of Frisians, I love Frisian.
Speaker 1It's a creative orgasm, huh, which is fun. I'm always in the search of Frisians, I love Frisians.
Speaker 2Yeah.
Speaker 1Yeah.
Speaker 2Well, especially, oh God, I love food in general.
Speaker 1Yeah, I was listening to this other podcast about music and they're going over Frank Ocean and his song Self Control.
Speaker 2Yeah.
Speaker 1And it goes into the part where it goes and the way his harmonics are and also the chords, it's just instant frisson, just chills up and down my spine. I'm like, oh my god, this guy's crazy oh my god, that's great.
Speaker 2I learned something new today yeah, absolutely.
Speaker 1Or um, adele's, what's her, what's adele's? Uh, for her first, like big hit, do you remember? Because I fucking don't, anyways, it doesn't really matter, but that song also when she hits the high note in that one.
Speaker 2I feel like I know what song you're talking about. Yeah, it's like on tip of my tongue.
Speaker 1It's on tip of my tongue, oh, rolling in the Deep.
Speaker 2Oh yes.
Speaker 1Oh no, Someone Like you.
Speaker 2Oh, never mind, I won't fight. Yeah, someone like you.
Speaker 1And then when she hits the high note, you're just like holy shit.
Speaker 2Who is this woman? God, she is such a babe. Instant Frisian.
Speaker 1And you're like, oh my God, I have to listen to that song over and over and over again because I just want to feel this way all the time.
Speaker 2Yes, yes, there's been multiple songs like that.
Speaker 1Plenty of wines have given me Frisian. Do you have?
Speaker 2any wines by memory that gave you a sense of goosebumps? Yes, definitely when I was, like I'm not walking out without it.
Speaker 1Yeah, or you're like oh my God, that was so fucking amazing.
Speaker 2It's like ingrained in your brain forever, actually even during. I can't recall exactly what they were, but when we were sitting on the deck at Cardiff's we were doing a blind tasting.
Speaker 1Right.
Speaker 2And there was one there that I I believe it was might have been a red, and I was just what is this?
Speaker 1yeah, like it's blown away blown away do you remember the bottle?
Speaker 2no, I probably have a photo of it, though. Yeah, um, because I can remember that exact day yeah, for me um obon climat, pinot noir.
Speaker 1They did a a library tasting yeah one time and I had their 1997 pinot noir from their estate, from like biennacido oh my fucking goodness it was. It was amazing like I. I was shocked and I'm like I have to get like three bottles of this well, even there was a couple.
Speaker 2Well, I've told you about the one from melisoni's that the straw cab blend. Yes, it was a 2015, and I mean also you know, I definitely think that my environment affects my oh, totally, when it's sunny when it's, yeah, snowing, etc, etc.
Speaker 2Those definitely affect what I want to drink, like as you said last podcast, like I've been in a very white mood, yeah, and for obvious reasons, it's beautiful. It's like 70 this week, yeah, finally. But we were up at Sudden Mountain Lodge sitting by a fire and popped that baby open and time and place was just perfect and I think that also helped. We were pairing it with a steak, which was beautiful.
Speaker 2Yeah, I mean the whole thing just. And then I think we got like a chocolate cake or something for dessert, and it was just beautiful. Beautiful.
Speaker 1One of my best memories with food and wine was in Santa Barbara working at Jaffers, and it was the winemaker Stephen's birthday. And it was the winemaker Stephen's birthday, so the owner treated all of us to a lunch to toast to Stephen's birthday. He got to pick out all the wines.
Speaker 2Oh.
Speaker 1And.
Speaker 2I don't think there was a budget Must be nice.
Speaker 1It was just amazing. So we got to this place called the Miramar Hotel. It was a brand-new hotel on the beach in Santa Barbara and it's super fucking expensive to stay there. But we went there for lunch cause their restaurants amazing and they had 2009 Dom Perignon on the menu, and so Steven definitely picked that one out. And he also picked out a literary Chardonnay and that literize from Sonoma and it's basically like when I taste Litter-Eye I think of Grand Cru Burgundy really their quality is so fucking amazing and they're expensive.
Speaker 1I don't think I've ever their balls are really expensive, but for good reason but we had a bunch of oysters fresh oysters, pacificific oysters um with the 2009 dom perignon. Fuck me up bro I love seafood and especially oysters with sparkling absolutely and there's this, there's this guy that was there, uh, jeremiah, who's a good friend of mine today still, and he was brand new to the tasting room Like just started, like probably a week ago, maybe two, can't even.
Speaker 1And, just you know, hit the fucking lottery on wineries to work at, especially timing-wise. So he is, he's super green. He was super green, so the wine industry didn't know shit. But like no, not to trade. I was thought, just like you know bottom, you know budget trade shows wine, not knowing what he was doing.
Speaker 1Yeah, for sure. You know, I used to do that too, and of course we groomed him and now his palate is wrecked, so he has to drink the good stuff now. But he was there sitting right next to me and I'm like yo, I remember being in his shoes and drinking something like this and did not appreciate it. And so I looked at him and I was like, look, I'm going to tell you how to do this wine pairing real quick. Because you need to do this wine pairing real quick, because I you need to appreciate this, because this is not an everyday occurrence, this is a rarity.
Speaker 2Yeah.
Speaker 1So cement this moment in your brain, you know, because most people they can't be doing that all the time, like if you have money and you're doing it, then fucking that's awesome. I want to be in your shoes, but you know, for us people that really can't afford to do that. I could probably do that like once a year maybe.
Speaker 2If that.
Speaker 1If that. And so I told him how to do the wine and food pairing, and then his mind was just blown. He was like I don't even know. He's like I have no words, I can't process this.
Speaker 2It's just like when you information overload, literally when you have that perfect pairing and you understand what you're doing. There's a moment where you just sit there and you're like holy shit, is anybody else appreciating this like I am? Yeah like even sam could appreciate it with me. Oh yeah, because, like his, he loved that pairing with the obon clement and the morales yeah and like, but if he was like a little virgin I'd be like oh honey, oh we have you don't know what you're getting yourself into right.
Speaker 2We have so much work to do um, but seriously, I mean it's when you have that moment and again the goosebumps of like wow, yeah, like my taste buds just like went off in my mouth yeah yeah, it's that's. That's a moment and there's very I mean, I've only probably had a handful of those, like the first time I had pizza was probably one of those moments do you remember the first time you had pizza?
Overcoming Food Allergies and Preferences
Speaker 1because I don't know, I probably had one of those moments yeah, yeah oh my god um, I so a little little information about me real quick. I used to be allergic to garlic used to be or you're just like it's not.
Speaker 1I just don't care anymore it used to be so it would make me itch like on my legs and whatnot. And I was. I loved Italian food, so I like I love pizza so much yeah and like my mom, bless her heart she, when we're at restaurants she's like could you make the sauce without garlic? It's like all the sauces are already made yeah they made them this morning like like no, you can't just make one without without garlic in it yeah, so I'll just like suck it up.
Speaker 1Um, she used to give me some antihistamine sometimes, but I would just suck it up. I'm like you know what? I fucking love pizza. I love italian food. I'll just don't even care just scratch and then I just ate so much garlic that my body just gave up and was like you're not allergic to it anymore. You're immune now yeah, you're immune, so I'm like sick, you should try that with fish.
Speaker 2I wish All right, you're going to be immune now. Yeah, you're immune.
Speaker 1So I'm like sick. You should try that with fish. I wish I could do it with fish. I wish I could do it with fish. But the thing about fish is that it makes my throat close up. That's okay. I can't suck it up.
Speaker 2I have an empty pen, because then I just can't breathe.
Speaker 1Yeah.
Speaker 2I have an EpiPen. I just got signed off on my Epi yesterday, so let's go.
Speaker 1I don't like fish enough to do that, though I really don't care about fish at all.
Speaker 2I actually didn't eat fish.
Speaker 1Except for shellfish. Fucking love shellfish.
Speaker 2Yeah, I actually didn't eat fish for the longest time as well as chicken nuggets, because there was one time, in middle school probably where there was a bone in one of the chicken nuggets and it got wrapped in my braces and I couldn't get it out and I was like ugh, ugh. And I couldn't handle that thought again.
Speaker 1In a chicken nugget there was a bone. Yes, what kind of chicken nuggets were you eating Fresh? Apparently Like a million dollar chicken nuggets. Remember, I'm from.
Speaker 2Bainbridge.
Speaker 1Never been there.
Speaker 2But also fish. I hated fish because the bones yeah, and like getting stuck in my braces.
Speaker 1I just don't like the taste personally stuck in my braces.
Speaker 2I just don't like the taste. Personally, I think you haven't had a good like.
Speaker 1I don't think you've had a good fish, I don't know. I've been around people at a dinner table. They're like oh my god, this fish is so good, you have to try some which reminds me I really need to make Sam. And I tried it and I was like mid.
Speaker 2Sam makes really good fish tacos.
Speaker 1Is it cod or halibut?
Speaker 2I think cod.
Speaker 1I can have halibut, which is random, I think you're just like making up an allergy. No, I'm not.
Speaker 2It's like when people come in and they're like I'm allergic to Cab Franc. I wouldn't make up an allergy, I just don't like it.
Speaker 1It's a real allergy, but I don't care enough about that food group to actually do anything about it or try and not be allergic to it. I love shellfish, though I can eat every shellfish. I can eat scallopsops, clams, oysters. I love octopus and eel, so I want to go to sushi restaurants fuck me up.
Speaker 1Actually, there's one fish that I would try and not be allergic to it's tuna okay it's tuna, because I fucking love tuna like tuna sandwiches I grew up on tuna sandwiches and I was fine, but then I went to a sushi restaurant and had like a white truffle like real tuna like it was bluefin, I think.
Speaker 1I think that's the one with like kind of like a white flesh yeah, probably. Um, so I had that. And then, instant breakout. My friend, heidi song was with me and we're in santa monica and at the sushi restaurant on the beach and I was like fuck, I need benjo right now or an antihistamine. And I was like I was like you're super sexist, but I was like you're a female, you have a purse, you probably have something in there, right, and she was like, actually no, I'm organized.
Speaker 2I was like, damn that sucks, here we go.
Speaker 1So we had to walk like five blocks to find the nearest, like anything that had an antihistamine yeah. I was like that was rough. Yeah, it was a rough one.
Speaker 2I know I was just thinking about I have like really bad seasonal allergies and I need to start popping those allergy pills to get a. Yeah, that's one thing I don't have is seasonal allergies and I need to start popping those allergy pills to get a.
Speaker 1Yeah, that's one thing. I don't have the seasonal allergies yeah, go uh like yeah, I'm allergic to fish, so I would rather be allergic to fish me too because I see everyone, like in the spring and summertime, like eyes all red, oh my god, nose all puffed out, and I'm like, hey, I won the lottery on allergies.
Speaker 2To be honest, yeah, there was a couple years ago where it was just so bad like I was scratching my eyes, couldn't wear my contacts. Nose running inhaler like no spray. Eye drops for allergies. Allergy medicine, double triple dose if I need it.
Speaker 2Because that's what I needed to do and I didn't have any allergy medicine. We're driving down and I look at Sam. I was kind of starting to feel my started wheezing and just like slowly my throat closing up and I was like so we got about 15 minutes. And he's like what do you mean? We have about 15 minutes. I'm like I can't breathe right now. We have about 15 minutes before you hit me with an epi and he's like what are you talking about?
Speaker 2I was like, no, seriously, yeah, um, yeah, allergies suck. I feel bad for the people that have more than I do yeah, my brother gets it really bad yeah, yeah. There's points where I was like I'd rather die yeah no, I don't. I don't, but for anybody listening, who is going to take that seriously?
Speaker 1yeah, just in case alright, great, blind blah, blah, blah, blah, blah. Yeah, wow, I feel like the fucking Tasmanian devil over here. Okay, thank you for listening to this blind tasting episode of the blind pod.
Speaker 2We crushed that. Cheers, cheers, bitches, we crushed that.
Speaker 1Cheers Bitches, thank you, thank you.
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