CONNECT W/ PAIGE:
Website: https://www.winewithpaige.com/
Freebies: https://www.winewithpaige.com/downloads/
Instagram: @winewithpaige
BUNG POD:
Instagram: @officialbungpod
Merch: bungpod.store
_______
Uncork the secret life of a wine influencer with our special guest, Wine with Paige, as we traverse her journey from novice to certified American wine expert. The Bung Pod's very own Wine Wonderboy and Jazzy J welcome you to a world where Washington vintages dazzle and wine trends like milk meets Merlot make for eyebrow-raising sips. Paige spills the grapes on her Walla Walla adventures, and together, we tackle the genuine palette of experiences that come with the title of 'wine influencer' – all while savoring the crisp notes of a Loire Valley Shannon Blanc.
Raise your glass as we share the eclectic side of oenophilia through our personal escapades, from mixing Coca-Cola with reds to the surprise wine gems waiting in the United States' less acclaimed wine regions. We even recount travel gaffes that serve as learning moments for any aspiring globetrotter, emphasizing the wealth of history and culture in storied wine destinations. Blending becomes an art form in our discussions, where a small grape percentage change can lead to a symphony of flavors, and wine marketing emerges as a craft that's as intricate as the winemaking process itself.
Tune in for a toast to community and craftsmanship, where we navigate social media's complexities, the labyrinth of wine laws, and the joy of sharing a good vintage. We share our insights into the importance of a diverse tasting regimen, the wonders of honing your aroma dictionary, and the warm tradition of enjoying a bottle among friends. Our episode concludes with a hearty cheer to Paige, inviting our listeners to support her wine-fueled passion and to join us in celebrating the vibrant, ever-evolving narrative of wine on the Bung Pod.
Join our Jabrone Gang! https://www.patreon.com/officialbungpod
Instagram: @officialbungpod
TikTok: @officialbungpod
CONNECT W/ PAIGE:
Website: https://www.winewithpaige.com/
Freebies: https://www.winewithpaige.com/downloads/
Instagram: @winewithpaige
BUNG POD:
Instagram: @officialbungpod
Merch: bungpod.store
_______
Uncork the secret life of a wine influencer with our special guest, Wine with Paige, as we traverse her journey from novice to certified American wine expert. The Bung Pod's very own Wine Wonderboy and Jazzy J welcome you to a world where Washington vintages dazzle and wine trends like milk meets Merlot make for eyebrow-raising sips. Paige spills the grapes on her Walla Walla adventures, and together, we tackle the genuine palette of experiences that come with the title of 'wine influencer' – all while savoring the crisp notes of a Loire Valley Shannon Blanc.
Raise your glass as we share the eclectic side of oenophilia through our personal escapades, from mixing Coca-Cola with reds to the surprise wine gems waiting in the United States' less acclaimed wine regions. We even recount travel gaffes that serve as learning moments for any aspiring globetrotter, emphasizing the wealth of history and culture in storied wine destinations. Blending becomes an art form in our discussions, where a small grape percentage change can lead to a symphony of flavors, and wine marketing emerges as a craft that's as intricate as the winemaking process itself.
Tune in for a toast to community and craftsmanship, where we navigate social media's complexities, the labyrinth of wine laws, and the joy of sharing a good vintage. We share our insights into the importance of a diverse tasting regimen, the wonders of honing your aroma dictionary, and the warm tradition of enjoying a bottle among friends. Our episode concludes with a hearty cheer to Paige, inviting our listeners to support her wine-fueled passion and to join us in celebrating the vibrant, ever-evolving narrative of wine on the Bung Pod.
Join our Jabrone Gang! https://www.patreon.com/officialbungpod
Instagram: @officialbungpod
TikTok: @officialbungpod
Bung 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 bung Wine with mayhem. That's what it's about. Welcome back everybody. Welcome back to the Bung Pod. It's your boy, ian King, aka Wine Wonderboy.
Speaker 1:I have my co-host with me, jazzy J Say what's up. We have an awesome guest today. For you guys, this is our first remote podcast experience, so this will be very fun and a learning experience as well. But we have Wine with Paige with us. What up, paige? How's it going?
Speaker 2:Hello, hello, hello, excited to be here. Thanks for having me.
Speaker 1:How are you doing today?
Speaker 2:Good, could use some more sunshine. It's been gray and dairy in Napa, but uh, other than that great.
Speaker 1:Nice, so you're based in Napa. We're up here in Washington state, um Shalan area to be specific. Um, you were up here recently, um, how was your visit here? Did you enjoy it?
Speaker 2:It was great. I need to come back. I was there just like two days, so too short yeah.
Speaker 1:Super short.
Speaker 2:But it was beautiful, it was fantastic. Great wine, great people. It was fun. Have you had many Washington wines before? Um, yes, I will say I drink a lot of California, being in California, um, but I love Washington wine and so, yeah, I've had a fair share okay, nice, mostly from Walla, walla or yeah, so Walla Walla was my first Washington trip.
Speaker 2:I went nice 2022, I think, um and so that was my first Washington trip and I feel like, yeah, I drink a lot of Walla Walla, um, just kind of Washington in general. So Lake Chillon and then um, rocky Rocky Ridge were new to me.
Speaker 1:So yeah, yeah, absolutely. Do you remember any uh Walla Walla wines that you had that were of note, any producers that you can remember? It was probably a while ago, but I should have referenced my notes.
Speaker 2:Even I have to reference my notes for everything.
Speaker 1:I mean you have so many wines it's hard to like remember all of them. You know he's actually really good at that.
Speaker 3:For some reason, like he just has like a little index in his head and I'm like how in the world do you remember all that? I don't understand.
Speaker 2:I wish I could Like. My new year's resolution this year was to keep a running Excel sheet of everything I've tasted this year, and I did really well in January, and I haven't updated it. Oh no, I have like photos because, like when you're doing walk around tastings or when you're, like, out tasting with people, it's hard to, like, obviously, update an Excel sheet. So like I've taken photos of everything intending to put it in, but yeah, it's been two months now so I might've lost that.
Speaker 1:Yeah, are you drinking anything right now? Just water, just water. You got some water. That's cool. We have a little shannon blanc right here from the loire valley. Um, francois chedain, the producer, uh, near vouvray, but he's amazing. He's a really um small producer in the loire valley, the wine shop I used to work for in santa barbara. We always brought it in it's. Yeah, it's really good. Um, so let me ask you the first question I have on my list Um, tell us a little bit about your wine background, like what's your experience in wine and how you got into doing what you're doing now.
Speaker 2:Yeah, so my wine background started with wine for dummies. Um, I was in college. I was like freshly 21. I was going through a business program, um, and I felt like I really didn't fit in with the other business school kids. Um, and. I was like, okay, what do business people know about? Like, like, how do I fit in this business world? Um, and I was like wine and golf, but it was like December when I decided this, so wine was the choice. Um, and it was Christmas december when I decided this so wine was the choice.
Speaker 2:Yeah, um, and it was christmas break. I picked up wine for dummies over break, like, devoured it and immediately fell in love with, like, just the depth and breadth that wine covers. Like I I like wasn't even drinking it at that point, I just really, like from a nerdy perspective, fell in love with it.
Speaker 2:Um, and was it well written yes, yes okay very well written, very easy to understand like my parents don't drink at all, so I had no wine background at all. Um, and I I felt like it covered everything really well. I really liked it. I still it's like my most recommended book to people when they're trying to figure things out oh, that's awesome and from there I picked up every single book I could find in my library and just became obsessed. And since then I've done my W set two, my W set three and I'm a certified American wine expert.
Speaker 1:Nice, hey, that's awesome, congratulations.
Speaker 2:You eventually want to go on and do more. But uh, it's hard to run a business and study at the same time.
Speaker 1:Yeah, definitely, I want to do my diploma at some point. And then the French wine scholar is really interesting. I'm a little bit of a Francophile, so yeah, that would be really fun. I think that would be. So can you tell us, like, what exactly is an influencer, and can you give us like a behind the scenes look at what your day is like?
Speaker 2:Yes, ish to both of those. Okay, I feel like for a long time. I like hated and still sometimes internally cringe at the word influencer because I think there's such a negative connotation that goes along with it. But in the wine world there's this incredible group of people who are really knowledgeable about wine. Most of us have credentials, we're very passionate, we love it and it's just somebody who acts as kind of a conduit between wineries and consumers.
Speaker 2:We translate the knowledge because a lot of people in the wine industry like speak the wine nerd terms like I love that, but you have to be, able to speak, consumer too yeah, so it's really just somebody who, like, is creating content that's fun and engaging and translates the information and brings it to people where they're at, on social media. Um, as for what my day-to-day looks like, it really varies it really really varies.
Speaker 2:I try to. I thrive on routine, so I try to structure my day or my weeks, on a day-to-day basis. Monday I sit down and I review what content is doing well and I write all my scripts for things that I have coming up. That week I send recaps of projects if I had paid partnerships to partners and just kind of like get a feel for what's trending. Um Tuesday is when I film everything. The other perk of doing this bulk thing is I only put on makeup like twice a week. I like I like to gremlin, so I like gremlin days where I don't see or talk to anybody. I can just like be on a computer.
Speaker 2:Um but so Tuesdays I will film everything, uh, edit videos, engage with the community. Wednesday's my client day, so I do have some clients who I do social media for, so I'll run their social media pages, or, um, if I have photos to edit, cause I do freelance photography as well. That's what. Wednesday is for, just things for other people, thursday is when I write, so I have a website in addition to Instagram, and so I'll do all my content writing on Thursday. And then Friday is a catch up day, whatever I didn't get done the rest of the week, but, but, but. But. The caveat to that is that there's always opportunities to taste with winemakers these events. So, like yesterday, I spent all day over in Lodi, um, so I did not get any blog writing done, but I made a bunch of content. I met with people.
Speaker 1:I learned a lot more about the region, um a lot of uh and Zinfandel over there right and Lodi, yes, yeah, Like lots of really beautiful old gnarly vines yeah. Um they have.
Speaker 2:I think it's 40% of California's old vines are in Lodi, which.
Speaker 1:I didn't know, but that was pretty cool. That's pretty awesome.
Speaker 2:I love old vines. They're just so pretty yeah.
Speaker 3:They're so pretty, um, all right. So I'm going to ask a question is so you kind of explained that you brought, or like picked up, wine for dummies, but when did you really decide like I'm going to make this a career and like launch it?
Speaker 2:it was never like a singular moment, um, it really just kind of happened and didn't happen. Like I never set out to be an influencer or content creator. So at some point it was when I was doing my WSET3. I had just moved to California. I had lived in New York prior.
Speaker 2:I moved out to California for a different corporate job, but I was coming up to Wine Country all the time because I loved it. I was doing my WSET3 because I loved it, and so I had this moment where I knew I didn't want to work in corporate America forever. But for these corporate companies, like I was doing e-commerce, I was doing digital marketing, I was doing strategy, and I looked at these winery websites that I was visiting and their social media and most of it was really terrible at the time. It's gotten better, but there's still a lot of really bad winery websites, yeah, um. And so I was like, okay, what if? What if someday I work for myself and I do like something with either winery websites, wine strategy, digital marketing strategy or photography, because I also have a photography background and I love photography. Um, so that's kind of what I like was like something over here is what I want to do.
Speaker 2:And I started posting on Instagram as a way to build my photo portfolio and just kind of share about what I was learning and nerd out some more, and accidentally became an influencer along the way. Turns out other people wanted to learn about wine from social media and I enjoyed sharing about it and it really just brought together so many pieces of my background in a way that I never expected or even really knew existed when.
Speaker 3:I began. So you brought up websites. How important do you think for a winery, how important do you think having a good website is Like? How many people do you really think go to the website and use it?
Speaker 2:I mean, I think it's crucial whether you're doing like, whether you're selling wine online, like whether that's your goal to sell the wine online, or whether you're trying to get people in your tasting room. They're going to visit the website and they want information, and they want information to be easy. Um, so, like, it doesn't have to be like a complex, like crazy website, but it needs to be easy to navigate. Um, and that's actually so. I did wine with page on the side for what? Three years ish, I think? Um, no, two years, two years before I transitioned full time, and that was really, honestly, talking about winery websites was like what made me make the full dive.
Speaker 2:It was during 2020, when all of the wineries were panicking and realizing they lost their foot traffic and needed digital traffic, and so I started doing winery website feedback sessions, like for free Cause I was still being paid by corporate America at the time, yeah, yeah. So like I was just having these great calls with winemakers about how they could like improve their website, make things easier for people to find and buy their wine, and I realized that was really what I wanted to do so did you like cold call them, or did you like drop off a business card um?
Speaker 2:I wine with. Page was already like two years old at that point, so I had a good good site as an audience at the time. Okay, um, so I just posted on there. I posted on the offering, the free sessions, and people were more than happy to take me up on it yeah, yeah, were they, what would you say?
Speaker 3:like your website sucks, let me help you like, honestly, nicely. Yes, you need a facelift, honey. Yeah.
Speaker 2:I mean I would go through the whole, like I would go through their website. I would look at, like if I was a consumer, like going in, like can I find, like can I even find the wine to buy? Can I find information like why would I want to buy this wine? Like I mean, now their hours matter it didn't matter at the time because it was COVID but like yeah, or like can I even find, like your events? Cause so many people were doing digital events at the time. And I mean I feel like to me as both somebody who worked in e-commerce and like was working on websites all the time, but also as generally just a young person who's chronically online, some of the things seem obvious, but they aren't to everybody yeah yeah, I can totally understand that, especially for, like I hate to say, but, like, the older generation that didn't grow up with, like, having an iphone or yeah, whatever it is, you know it.
Speaker 3:you really got to dumb it down for all generations and we're just not at the point of, like this is going to sound terrible, but we're not at the point of, like, getting rid of that older generation that, like has no knowledge.
Speaker 2:Um, but I feel like people are getting much better with being able to handle social media and just any websites I mean, I think I think we had to in 2020 was really like a wake-up moment for a lot of people yeah, yeah, absolutely yeah, so many people got um, uh, uncomfortably introduced, I feel like to e-commerce.
Speaker 3:Yeah.
Speaker 1:You know, and also just marketing on social media.
Speaker 3:So yeah, so with social media and just in general, what wine trend do you absolutely hate?
Speaker 2:I don't know that I hate any. If you could, I I mean I think I hate the people who hate on wine trends more than anything like um, I'm on, are you on grape loop, the wine community for people in the industry no, no it's. It's kind of like slack ish okay for people in the wine industry okay, so like people, all right. Yeah, it's a great website down um, but somebody recently on there was complaining about apparently there's a tiktok trend where people are adding milk to wine.
Speaker 3:Yeah, okay there's also another trend, that is, boxed wine with sprite, and I saw someone do it and I was like I saw like red red wine with coca-cola one time that's popular in spain.
Speaker 2:That's been popular in spain for oh yes, and it's really good is it really good?
Speaker 1:it's really good, it sounds so gross okay, so you've tried it. It's like a cherry coke yeah, I can see if it's, if it's like a mexican coke, um with the uh cane sugar sugar yeah, the real sugar instead of like the american coke.
Speaker 2:I hate them yeah, and then you want like a fruity, a fruity fresh wine, like a young company. You know, like spain, something else to wine like a young.
Speaker 1:Campanile like.
Speaker 2:Spain. You'll have to try it. It's good. I guess no doctor said you should try it.
Speaker 1:I guess you know.
Speaker 3:I know I've been just hating on this and I don't even know it's good. I also saw Did you try it in Spain? Yeah, I did, yeah, okay, so it was authentic, it was real.
Speaker 2:Yeah, it was an authentic Coke wine, authentic Coke yeah, that's amazing. The other one, though, that I saw recently was sweet and condensed milk mixed with red wine, what which sounds disgustingly good, and I actually bought a can of it, but I haven't tried it yet.
Speaker 1:Okay, you got to let me know how you like that. Yeah, I don't know if I'll try that one I can't.
Speaker 2:I need to find a bottle of wine that I don't mind wasting a glass of.
Speaker 3:Did you just find that online or were you Like, is that?
Speaker 2:trending on TikTok. I just scrolled and it came up Okay, like went to the shop or whatever it is, yeah.
Speaker 1:Oh, interesting. Or putting wine through like a blender for a while.
Speaker 3:Oh yeah, or like using it they get frothy yeah, frothy yeah. Oh, that's that stresses me out.
Speaker 2:Okay, I might hate that one that might be the one. There we go. Yes, totally, there's better ways to do that.
Speaker 1:Do you need everything to be a latte? I don't know. Um. Well, speaking of other wine regions, um, do you have a favorite wine region that you've traveled to? It's hard to choose Um or one that you're pleasantly surprised by.
Speaker 2:I've been pleasantly surprised by a lot, Cause my life goal is to visit all 50 States and go to a winery in that state.
Speaker 1:Oh okay, so I've been to some bad places but yeah, don't um bring out I mean don't call out the bad place, obviously, but um which States have you been to thus far?
Speaker 2:um washington, oregon, california, texas, alabama, georgia.
Speaker 1:Okay I've been to georgia as well for wine, the state they like to bring in napa grapes, they do that oh interesting yeah, more juice than grapes.
Speaker 2:Um what? New york, connecticut, tennessee? Tennessee was my first wine region. I actually visited right outside now, oh wow interesting michigan, I'm from michigan.
Speaker 3:Okay, I might be forgetting somewhere, but that's the gist of it okay, and then have you traveled to like any European areas or yeah, and I will say, when it comes to like the most beautiful wine regions, those take the cake for sure.
Speaker 2:Like I was in Chianti Classico a couple of years ago and that was stunning. Um last summer I was in um the Duero Valley.
Speaker 1:Okay.
Speaker 2:Duero Valley also incredible because they have the terraced vineyards that was just so cool to see.
Speaker 1:Yeah, I really want to see the go to Rias Baixas and see the pergola system that they have for their albarino there.
Speaker 2:Yeah, that would be really cool. I have not been there yet, but that's high on my list too. Or uh, in greece. I would love to go to greece where they do the like, the little nests oh yeah, baskets yeah I'm going there in 2025 and I'm so excited, so excited.
Speaker 3:Yeah, I'm gonna go all the places. Is that your first time going to g Um? So, like back in like eighth grade, for my mom's like 50th or whatever, we took a cruise from Spain to Turkey and you know I couldn't appreciate it at the time. I probably could have drank, don't get me wrong, but I didn't. And even if I did, it's not like I could really embrace what I could embrace now.
Speaker 1:Yeah, yeah, yeah so.
Speaker 3:I can't even remember what I had last week. Um so, but yeah, I'm going to Greece and, like some of the Greek islands, and then we also are ending up in Italy, so obviously I'll be staying there for a couple extra days to, yeah, go see some fun places yeah, I've never been to europe, I still need to go.
Speaker 1:I know ever I need to go.
Speaker 3:Yeah, you do, I need to go he, he had a trip plan and then and then his passport was gonna expire what? In like a month three months, three months, and they wouldn't let him in yeah, I don't really travel.
Speaker 1:You know, I obviously I don't really travel uh that often um internationally at least. And I didn't know the whole rule of the eu about the three-month thing or some countries at six months your passport can't expire. I was one day off. They tried to get me on the plane. They said if your, if your flight was booked um yesterday, then you would be on this plane right now. I'm like mother.
Speaker 3:That's heartbreaking he called me and he's like you will not not believe what happened, and I was like, only to you, only to you. And he's like working on Duolingo, like working on his French and everything, french and everything. Oh gosh, it was so bad.
Speaker 1:Luckily, I mean. My girlfriend picked me up from the airport and she was just so bummed out for me that we oh yeah.
Speaker 1:At this point we like just started dating, so she wasn't coming with, I wasn't going to take a year trip. You know, someone just started to date. So, um, she picked me up from the airport and then she was so nice. She was like, okay, let's go to all the parisian uh bakeries and kitchens and wine bars in Seattle, and so that's what we did for like the whole afternoon and I was like, okay, this is good, this is fine, it's okay.
Speaker 3:I'm having a good time right now, this is okay.
Speaker 1:She's like you should order in French. I'm like no, no, Settle down there, shut up.
Speaker 2:No, oh, that's so sweet of her though, yeah.
Speaker 3:I know right, you need to reclaim that, so nice.
Speaker 1:Yeah, this time she's coming with me, since you know she's with me still.
Speaker 3:Surprisingly yeah.
Speaker 1:Surprisingly Enough. So what is so? We talked about trends that you hate, but is there like a tasting note that you I wouldn't say hate but just like disagree with, or you're like I don't really agree with that tasting note for this varietal, or a popular tasting note that's out there.
Speaker 2:Like I don't like how it tastes or I don't want. Like I think the note itself is wrong. Like the note itself, you're like I don't want like I think the note itself is wrong.
Speaker 1:Like the note itself, you're like I don't think that's right.
Speaker 2:Um, I think the term foxy is interestingly debated, Right I so I grew up in Michigan. Like I taste, I've tasted a lot of Michigan wines and a lot of weird I mean now my parents are in Georgia, so I've tasted a lot of southern wines.
Speaker 2:Yeah, I think I know what foxy is like I've had a lot of muscadine in my life, a lot of it, um, but I've had, like I've gotten into like debates with psalms who have never had muscadine, but they think they know what like foxy is when you're describing it and I'm like, okay, I'm like I've actually tasted it. Yeah, I can tell you that it's like, it's not that yeah, yeah, what about um mousy?
Speaker 1:because? That one mousy is one that I, I wouldn't say disagree with. I just haven't really experienced or know exactly what mousy is um, or I haven't, I don't know.
Speaker 2:I feel like it tastes like wet, like you know, like do you ever have a friend who had a hamster? Yes, or have a hamster, multiple? Like I feel like mousy to me is like what, like when their bedding gets wet, that's what it smells like it's like wet
Speaker 1:hamster bedding gotcha okay like I've also heard of like day old kombucha. Like if you have like a kombucha bottle, that's been like you know you drank half of it and you just leave it on the counter room temperature and then you try it the next day, it's like furry and it kind of stuck sticks in your throat like right here it's nasty and that's what I've never done, that I don't think I want to, based on that descriptor yeah yeah, it's not great, I wouldn't
Speaker 3:I want to hear that story. I wouldn't recommend it.
Speaker 2:I feel like I would be afraid to drink kombucha. I left out.
Speaker 1:Yeah, like it's literally, it's been a while for me. I haven't drank kombucha since college.
Speaker 3:Since that experience.
Speaker 1:Yeah, Since that experience really, I used to be big on kombucha in college, you know it was all the rage. And then I was like after that day, old one, I was like I can't get this taste out of my throat Because it's stuck in my throat, kind of.
Speaker 2:Yuck, I learned to make it once. Oh, that's fun At a winery an event where they taught us how to make kombucha, which was very interesting, but then I was. They gave us us everything to take it home and keep doing it, but I was convinced that I was going to poison myself.
Speaker 3:I could understand that.
Speaker 1:Like the Mother Scobie. Yeah, yeah, yeah.
Speaker 3:Have you ever done blending trials?
Speaker 2:Not in official capacity. I've done where wineries have blending workshops for consumers. So I've done that a few times, which is always interesting and what have you created? Um, I have a beautiful blend over here that I'm waiting to try still. Um, it tasted like blueberry pie when I bottled it. It's been like a year um it's like aussie Shiraz to me.
Speaker 3:Blueberry pie.
Speaker 2:I like blueberry pie. When I bottled it it's been like a year.
Speaker 1:Um, it's like aussie shiraz to me. Blueberry pie, I like blueberry pie.
Speaker 2:I feel like the most interesting, like insightful one that I did was in chianti classico actually. Um, that's cool. It's like they allow small amounts of like cabernet and blend and you wouldn't think like 1% of cab mixed with San Giovese would make a huge difference, but it completely changes everything. It was really interesting to see, like how, how the very small amounts can make such a big change.
Speaker 1:Yeah, that reminds me of those uh memes, that like shitty wine memes, you know, or you know whoever on Instagram posts and they're like oh, I can taste that one percent of petite verdot you can. You can, though, like yeah, especially when you're doing blending trials and you see the such a huge difference of uh with it. I mean, I'm doing that right now, we're blending for bottling soon and, um, yeah, it's.
Speaker 2:It's wild that one percent can really do to something you know do you ever, or whatever, when you're doing your blending trials, do you ever, like, accidentally forget to take a note of what you made in the testing tube and you're like this was great, what was that?
Speaker 1:um, not really I've. We're pretty, pretty good about writing everything down.
Speaker 2:Much more professional than I have been in my blending sessions.
Speaker 1:Yeah, I mean, when we're doing blending, that takes like the whole afternoon, that's like our whole day is like we're doing blending stuff. And so at the first round we usually taste for faults. Um, we taste, taste each barrel like like okay, this one's faulty, or um, or like this one just doesn't have the fruit notes that we want, but it has some earth, so let's mark it for you know something to add into a blend, for something complex, um, but, and then we do like another round for each kind of blend that we're looking at, because we have a couple different, like you know, bordeaux blends that we do um, and so we'll mark. We have like a high end, a mid-tier and like a low end bordeaux blends. Um, it's not really like low, it's just like um, approachable it's not yeah yeah, exactly approachable entry level.
Speaker 1:You know people pleaser um kind of wine, and so our bottom of the barrel stuff goes into a completely different blend that we don't even sell in Tastetree Mountain, I think. But yeah, so we do about like I don't know, I taste each barrel probably eight different times. I want to say it's a lot. All 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, 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.
Speaker 1: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. Update 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 bungpodpodstore. Now let's get back to the show. Yeah, it's a rough life, it's a lot, and so I do a lot of. I always have my phone on me, so all my blending notes and stuff I'm like, okay, it's just like in my phone, like I don't even have it yeah, and I'm still um copied on that.
Speaker 3:So everything you've been doing I've been getting notified I'll take you off of that, yeah because we used to work together and now I'm somewhere else and so we still have a shared tasting notes, and so all day today I've just been I was doing tasting notes for the upcoming releases making you thirsty If you're reading them.
Speaker 2:I was like I'm so excited for my interview today.
Speaker 3:I was like I'm so excited for my interview today.
Speaker 1:Good stuff coming up.
Speaker 3:So what do you love most about?
Speaker 2:your job being a blogger and everything that you get to do. I really love creating, Like I loved photography and I love storytelling. I used to. Before I did this, once upon a time in another life, I used to shoot weddings.
Speaker 3:Did you finish, like, with your business degree? Yeah, okay, yeah.
Speaker 2:Yeah, so when I was in college I used to shoot weddings and high school senior portraits and I really wanted to be a fashion photographer but I was like that's not practical.
Speaker 1:So I'll get a business degree.
Speaker 2:So I got my business degree and worked in corporate for several years, but the creativity factor and just having the opportunity to tell stories and engage with people's stories and share those stories is really my favorite part.
Speaker 3:Oh, that's so fun, gosh, she gets me. She's like another me Big golfer wino into photography. I'm here for it. Business.
Speaker 1:Business and marketing.
Speaker 3:Business and marketing, yeah.
Speaker 1:She's a business lady, I just create things.
Speaker 3:Yeah.
Speaker 1:And then do post-production.
Speaker 3:Yeah, that's all I do. I just point fingers and tell them what to do.
Speaker 2:Yeah, basically Men typically need that, do post-production yeah I just point fingers and tell them what to do.
Speaker 3:Yeah, basically, men typically need that yeah, yeah, especially when I'm in business with him, I'm like all right, here's what your tasks are this week. Yeah, um, not wrong, not wrong. Hey, you get it done though I try and if you don't, you're like I'm always falling behind on everything you are.
Speaker 2:Yeah I feel like that's just the chronic state of everyone's life right now I don't know, oh my gosh, it feels like they're up to date on everything they need to be doing. Not at all. Not at all. I need to pay my taxes I do too.
Speaker 3:I did get that done. Actually, I made my boyfriend do that for me. Oh, that's nice.
Speaker 1:There you go, so you know. So I have a question just about social media in general for marketing. Do you still think because it seems Instagram is so like saturated Do you still think it's a great place to build a community and reach new people? Or do you think there's other social media platforms are better for reach and then the others more for kind of marketing?
Speaker 2:I think Instagram still has a place. I mean, I still know so many people who are pretty much only on Instagram and don't use TikTok, Um, so I think it still has a place. It's definitely changed and evolved in the last couple of years, Um, but I still think it has a place and I I, I mean, I have great conversations in my DMS all the time, um, with people asking me for recommendations or where they should go or telling me like the wine they're drinking. So I think I think it's a little bit harder to have community on Instagram and the way during the pandemic, it was so much easier because people were doing Instagram lives and people were chronically online and it was easy. Um, I do think it's gotten harder and it's gotten more saturated, like you said, but I do think it still has a place and I love it.
Speaker 3:I will say I love how I mean, even when we reached out to you, you were so supportive and I mean I appreciate it so much, but you were really good at responding and even with so many followers or whatever it is like, it was still you behind the screen, whereas, like some people, yeah, they have, have a social media, but they don't have any control over it.
Speaker 2:So I really did appreciate that well, thanks, and I think that's somewhere like small wineries can win, because it's typically like them behind the scenes answering the dms like being able to have those one-on-one conversations with people who are asking like, oh, I have a bottle of your wine, what should I pair it with tonight? Or questions like that. But yeah, thank you. I'm not always, I'll admit I'm not always great at answering my DMs. I'm trying to be better. Another one of my newest resolutions. Hey well you did it for us.
Speaker 2:It is always me who answers.
Speaker 1:Yeah.
Speaker 3:It is you Exactly? Yeah, it is you exactly.
Speaker 1:It's a lot of work, like one person you know and you get so many totally especially spam a lot.
Speaker 2:It is um also, though. Hold on circling back, though, to your original question, because I think it's interesting too no, I mean I love it. I just I think this is such an interesting question because things are evolving so quickly on social media right now, um, and I think tiktok is really interesting. I know there's the like will we still have tiktok in three, six months, like because of the legislation stuff.
Speaker 2:But I do think tiktok is really interesting from an opportunity to educate consumers, because I think people have longer attention spans on tiktok. Like I use it to learn things, like I will watch a three minute five minute long video on there to learn something, whereas on Instagram it's still much more aesthetic. So I think it has a place. There's also some like conflicting, confusing stuff, though, about wineries being on TikTok. So wineries themselves can't because the platform is still largely under 21,. But there's been, like there's been great examples like bell gloss, like their wine, their winemaker has a tiktok and he does stuff and so it's not officially the brand, it's him, but he's obviously using the wine and showing the wine and like wait, so for wait.
Speaker 3:Okay, so a winery. I'm so confused. Yeah, technically a winery. I'm so confused.
Speaker 2:Technically, a winery should not have a Tik TOK account because the platform as a whole has like, the percentage of age group that's on there is still largely under 21. I am just like people are doing it it exists, oh yeah I've connected with people on there.
Speaker 1:I'm not gonna name who it was, but yeah totally. And then like as a creator, like technically, I can't post anything that's directly selling wine on tiktok interesting and that's why we're allowed to be on there, because we just talk about why we don't sell it yeah, yeah, exactly exactly know that yeah, oh interesting, that's cool, and so wait, did someone like did someone reach out to you?
Speaker 3:or is it like in the fine print it's nobody reached out.
Speaker 2:This is just a general general thing that social media managers are aware of. Okay, based on like, so like. There was a tipping point for like instagram, like once upon a time, technically, wineries weren't allowed to be on there, but then the platform became older and so okay so that kind of yeah, that kind of goes on to the topic.
Speaker 3:Back to like websites is when you click on the shop it says are you 21? You know how easy it be to click yes, even when I'm 15. Like yeah, how, how do I? I mean?
Speaker 2:it just it protects the winery. Obviously people can lie, but it protects the winery, yeah just legality because, god, I wish I knew that when I was young united states is not a friendly to wine or alcohol beverages, unfortunately.
Speaker 1:Oh yeah, there's so many weird laws that are left over from, like prohibition, that are just ridiculous, even in certain states, yeah, like alabama being one of those yeah utah, utah. Yes, more of a religious thing, which pennsylvania used to be that way as well, but they're getting better they changed their laws, I think yeah, pennsylvania is still a monopoly state, though, right um I kind
Speaker 3:of think so so we know someone that actually works for the distribution company of Pennsylvania.
Speaker 1:Um he came one of them, yeah.
Speaker 3:Yeah. And he came to Washington and did a like, went through all these Walla, walla, shalan, wherever it was, and was like okay, we're going to take this one one, like if you have this amount of quantity, we will take this wine and we will take that wine and yeah, he bought like pallets yeah, pallets of wine to take back to, or take back, obviously, but to ship to uh pennsylvania to sell it there.
Speaker 2:Um and like their liquor stores yeah, yeah, because it's like state run. Yes, when I, when I was doing my w set three, I swear I used to have more hours in my day like I was working in corporate.
Speaker 3:I worked for I was doing my w set three. Funny how that works.
Speaker 2:I was building wine with page, and then I also, on top of all of that, was doing like 10 to 12 hours a week for um this Martin Reyes, who does all sorts of fun things in the wine industry and one of them was import distribute and he like pretty much exclusively worked with Pennsylvania because it was a monopoly state, so like if you could get the buyers for the state to buy the wine, it was like the whole state.
Speaker 3:So even for like Utah, you have to go through this whole, um, you can get your wine in there. But it's like a process, like so I actually talked to someone and they're like um, I will send you the excel sheet and then if we, they have these weird ass numbers and I had no idea what they were. They're like if it's minus one, we're like if it's minus one, we need more. Or if it's plus one, we need. Or like plus three, we need less, or something. I'm like what, where are you getting these numbers? First off, but so you could hit like the variety, so like we had a negative one on Riesling and it also was based on like how much people bought.
Speaker 1:So if they had a?
Speaker 3:negative one on Riesling. You, um, they needed more Riesling but they would also only take so many companies and you had to like send them so many pallets because obviously it went to the whole state of Utah. So it's a fascinating way to get wine to Utah. I mean, I know people here in Chelan that live in Utah but I don't want to expose their secret. But there's a place in Wyoming that they would send their wine to and that was the place.
Speaker 2:And you get it sent to wyoming and they just pick it up.
Speaker 1:Yeah, I have a wine influencer friend who's based in utah, and she does the same thing. That's crazy. That's crazy.
Speaker 3:Okay, that's not wyoming, you gotta do whatever it takes, I guess.
Speaker 1:Yeah, I have family in Alabama and Georgia so I go down there. I try to go down there once every two years, sometimes turns into Once every four. Sometimes I've had a bunch of wine from Georgia, dolonaga, georgia specifically. There was a winery I was in in Dahlonega and they had the grapes shipped from. It was Sonoma, and then some Napa, and then they had just juice from Washington State and I was like that's crazy, just in a refrigerated truck, it's just like so weird. Yeah, it's gnarly. And then they were growing grapes on the property too. But I did some viticulture education as well and I've worked in, you know, our vines that we have here, and so I'm familiar with how vines should be propagated and I definitely weren't doing a great job in that specific area at least. Yeah, well, yeah, it was interesting.
Speaker 2:So I went wine tasting there this summer with my boyfriend and um, because my family's there. So we went up, yeah, and it was funny because we were tasting through all the wines and like I'm like I need to try local things because I like that's the whole point of my like resolution is to taste wine that's grown in all 50 states. Um, and as we were tasting through, it was funny because, like the, the, our um host like came back and was like, oh, like, which one's your favorite? And like, consistently, time after time, my boyfriend's favorites were the ones that were sourced from napa or sonoma. Yeah, and like he wouldn't know ahead of time and then he'd be like I like this one and yeah it's funny because we had a, uh, we have a friend, we did an interview with her.
Speaker 3:Actually, uh, bree and she, I think it was in Michigan, and because, yeah, she's from Michigan, she's also from there and she goes to this winery and they do a tasting and it was a blind tasting and I don't know if it was the same variety or if it's just a general tasting. But she goes, oh uh, at the end she goes I really like this particular wine. And they go, oh well, that's from walla walla. And she's like, yep, that sounds right. Yeah, but literally all the rest were from michigan or wherever, and she just happened to fall back on washington, because that's what she knows, some stuff too through her wine education and, uh, she's a rep for Crew Selections, which is a local Washington distributor here in Porter as well.
Speaker 2:There's definitely truth to be said about having a house palate to wherever you drink frequently.
Speaker 1:Totally A thousand percent. Yeah, I still have, I think, a house palate for Santa Barbara wines.
Speaker 3:I think you do too.
Speaker 1:They're just the most interesting to me. Yeah, I have a house palette, for sure.
Speaker 3:I definitely have a house palette in Chelan, that's for sure.
Speaker 1:Yeah, I don't necessarily.
Speaker 3:Yeah.
Speaker 1:I'm still learning Washington too, because I've only. I mean, I grew up here but I after high school I went down to Santa Barbara and that's where I picked up. Wine was down there and I was working in production. I was a manager of tasting room and then worked at a wine shop as well, and I tried so many local Santa Barbara wines, especially Pinot Noir from like Santa Rita Hills and Santa Maria Valley, and then Chardonnay, and they're also their Rhone's, the kind of lighter, lighter, elegant style of like grenache. That's beautiful, um, and I still I just crave those kinds of wines now, um.
Speaker 1:And then coming up to washington, I'm like learning more about the state.
Speaker 1:Still, um, I still don't know as much, I feel like as I should, because, well, the winery I work for I keep it usually pretty ambiguous on the podcast of who I work for, but they're all a state.
Speaker 1:And so I came here because I was kind of excited, because I heard a lot of Washington winemakers source from different vineyards and I was like, cool, I've been to all these different vineyards within Santa Barbara, I'm excited to go and see other vineyards. And I was like, cool, I've been to all these different vineyards within santa barbara, I'm excited to go and see other vineyards. And then I came here and I was with one vineyard the whole time and it's, it's totally fine because, uh, they're making good wines now and, um, I love them to death. But, uh, I was excited to go see the rest of the state, you know. So now I have to do my own kind of traveling. I've been to walla walla now and um, but to, like the red mountain area, um, I still need to do more traveling over here well, it just shows the importance of regions, I mean right even down to the washington, like to the state avas.
Speaker 1:Yeah, um, where in uh, california, I did a lot of blind tasting with my tasting groups and my friends in the industry and I felt like there was a lot of like taste variation between, like, napa, sonoma, paso, santa barbara, san luis obispo. Um, I felt like there was a big taste variation between those AVAs and then, coming up here, it's so subtle sometimes to me because I feel like they're all I don't know. California's a really big state, so there is that. Yeah, it's long, but Washington is kind of short, but yeah, it's so interesting. Um, but yeah, I've, it's so interesting. I'm still kind of learning the, uh, the taste tasting portion of like different vineyards, like where they're grown, like Walla, walla versus Red Mountain, versus Yakima, et cetera, et cetera.
Speaker 2:How long have you been there now?
Speaker 1:I've been here for two years.
Speaker 3:Um yeah, I grew up North of Seattle, um really I feel like I've dealt with you longer than that.
Speaker 1:Yeah, two years man, that's it.
Speaker 3:Huh Interesting. Two years April 22. Huh, okay.
Speaker 1:Yeah, it's been crazy kind of mentioned that you're like the liaison between the general, like consumer, wine consumers and winemakers, that, and also sommeliers that could have just more head knowledge and more technical vocabulary to explain things, and I've I agree with you that I feel like a lot of times it just kind of goes over the head of a lot of people when they're trying to taste wine or trying to learn about it. So for people new to wine, what is a two part question, do you have advice for them? Also, do you have any wines that you would recommend to them as well?
Speaker 2:Biggest thing is to taste as much as you can. Um, biggest thing is to taste as much as you can. So as soon as I finished wine for dummies, I started going through each of the um. Is it 12, 12 noble varieties, 18 noble varieties? It's been a long time since I did this but, like each of the main grape varieties I like would sit down once a week. I would go buy a nice bottle from my wine shop and I would make a dinner that was supposed to pair with it like traditionally pair with it, and and I would sit down, try the wine, try the pairing, like read about it while I was drinking it.
Speaker 2:Be a nerd. It was like my me date time. It was really fun. But that taught me a lot. Like I started to develop a palate, I realized what I liked. It gave me an opportunity to actually experience what I was reading about. Um, and so I mean there's no substitute for tasting. You can read as much as you want, but like it comes down to actually tasting things and then totally develop. That too is to smell everything, like literally everything. Like smell fruits in the grocery store, smell socks, smell hamster cages, smell everything.
Speaker 1:So when I first the mousy thing man.
Speaker 3:So when I first met him, he was totally he was telling me about that and I was like, like I get it, I understand why you're doing this, but, like, if I saw you in a grocery store, I would be like what is this crackhead doing? Just smelling everything Scratching the orange, and be like, oh yes, that's citrus.
Speaker 2:Yeah, and orange peel smells different than like the actual inside of an orange, totally.
Speaker 1:Versus the pith.
Speaker 3:Yeah, yes, totally.
Speaker 1:Big difference, man. I was doing tasting notes today. We came up with some crazy ones, which is fun.
Speaker 2:You always have some weird ass crazy it's like the more you smell and the like nerdier you get about it, the more developed your aroma dictionary gets, and so, like, totally, it's just practice. Biggest thing is practice.
Speaker 2:Drink all the wine, yeah so do you do, uh, very much blind tasting at all not typically, um, because I mean, with what I do, I've thought about it for reviewing wine purposes, like yeah, and it might be kind of fun to do. But typically I mean because I'm talking to consumers, I feel like it makes sense to have all the information a consumer would have. So, like yeah, no, I don't usually blind taste. Every once in a while I do for fun.
Speaker 2:I also like joke that it's a party trick, like totally, if you're like you're good at it, then it is I'm not, I'm not good at it, I'll admit that either am I for if you're at a party, if you're at a party and it's not wine industry people, it's. It's easy to do there because it's almost always a cab, yes, a pinot, a chardonnay, a sauv blanc, and nobody expects you to go beyond that like. So, if you can like, name that variety. So you do it as a party trick, but never with industry people.
Speaker 3:Yes, and I'm out oh my gosh, that's hilarious.
Speaker 1:Yeah, I used to do it all the time with my buddy, axel. We kind of came up in the wine industry together and he's a winemaker now in Santa Barbara. So, um, I was just down there last weekend and I got to see him, which is nice. But, yeah, we used to blind taste each other and we used to do like the, the, the three you have to guess the region, the great variety and the vintage, um, and you know that was our goal, uh for sure, is to learn as much as we can about it. And, uh, and also the winemaker at carhartt, uh, chase carhartt. He used to blind taste me on great variety, um, because obviously it's going to be from the same area. It's his winery.
Speaker 3:Yeah, we did a blind tasting recently and I brought a local wine actually.
Speaker 1:I botched that. So bad, so bad.
Speaker 3:It's a winery that he should know very well actually, or like decently well. And then he brought a Chardonnay and I'm I'm not going to say I hate Chardonnays because I there's a lot of Chardonnays I have found that I like, but immediately I like, tasted it and I looked at him. I was like why do I want to just immediately say Chardonnay right now? And it was, it was a Chardonnay, and that was the only time I've ever gotten it right.
Speaker 1:Well, that was your first Burgundy, too, that you've ever had.
Speaker 3:Yeah, that's pretty cool. So I was just like immediately new. So at least I can say I know my Chardonnays.
Speaker 1:You do, you definitely do. Yeah, I tried to bring you one that you would actually guess, so there's that.
Speaker 2:What's wrong with you?
Speaker 3:that doesn't help my like. Let her have her ego moment. Thank you, page.
Speaker 2:Thank you hi the um, the guy who I used to work for martin reyes. He's a master of wine, so I feel like every time I meet up with him, he also tries to blind taste me. What is this?
Speaker 1:I love those friends. Oh, my God.
Speaker 2:But I feel like, because I know him well enough, I know what he gets excited about, that I can usually get close using like the context clues of him, like totally, I've done that before.
Speaker 1:Yeah, they're like okay, what, using the context clues of him Totally, I cheat. I've done that before. Yeah, they're like okay, what is his budget? Is this Chateauneuf-du-Pape or is this Gigandasse?
Speaker 3:So at the winery that I currently work at, we actually have a sandstone Chardonnay which is super unique, definitely different, but I have been and I put it at the first of our tasting list. So anytime I like, before they even grab the menu and can look at the tasting menu, I'm like are you planning on doing a tasting? And then I hand them the first tasting and say try this. And don't look at the menu, see how you like it. And they're like. And then I asked like what do you think it is like? Work on their taste buds especially.
Speaker 3:You know, as a tasting you've got to, you've got to work on those little things. And they're like maybe a salt Blanc or a Pinot Gris. And then I'm like actually it's a Chardonnay but it's fermented in sandstone and so it's. It's really fun to see the different vessels and show what grapes can do. I mean the whole like. But I hate buttery chardonnays, blah, blah, blah. And it even goes down the same path as like merlots. Yeah, you know, there's seems like there's always a bad rap about merlots and chardonnays and it is so misunderstood.
Speaker 3:I love misunderstood, and so I've been doing that and every person that's just like. When I do it, they're like well, now I kind of want to buy a bottle of chardonnay because I actually like this one and because I blind tasted them and you know I understand the whole. I don't like buttery Chardonnays or blah, blah blah, and I do love stainless, but the sandstone is very unique and if you haven't had one, you should definitely try it.
Speaker 2:My, uh, my hot take is that I love party buttery Chardonnay, but I also really like it at a cold room temperature Okay. Room temperature, but a little chilled above room, not like a hot room, but I keep my house pretty cold because I have wine.
Speaker 1:Like cellar temp like 55?.
Speaker 2:I like it a little warmer than cellar temp and it's funny because I have a video of one of my best friends literally calling me a sociopath. Because of this I like just found it again yesterday and sunday too where I was like remember when you were really mean, because I like my room temperature buttery chardonnay, thanks do you go around and rotate all your bottles, like every so often?
Speaker 3:no, not formally. No, yeah, not formally and I'm looking for something yes how many bottles do you think you have in your little cellar?
Speaker 2:I'm not sure right now. At one point it was over 400 um. Oh my goodness but. I think I've been. I've been trying to I mean, the reason I have them is to taste them and go through them, so I've been trying to be better about uh, making my way through them so do you think you have more or less than 400? It's probably less than 400. It's probably somewhere between two and four hundred right now but there's like 12 boxes.
Speaker 3:Well, I know where to come to your house if we ever really shut down please come help, I think yeah, I had like two, I think 250, whatever bottles, and then we started this podcast.
Speaker 1:Now I'm like down to, you know, probably, I don't know 75 you need an excuse to like.
Speaker 2:You need an excuse and someone to drink with, because that was my problem for the longest time, because I had moved up to napa in january of 2021 and things were still shut down.
Speaker 2:That was like the second wave, like post-holiday of shutdowns and I feel like it took like a good year and a half for the world to be normal, and so it took until like really this last year to like make local friends and feel like I had a community here, until I was just like sitting on the bottles being like well, I can't drink them.
Speaker 3:All that's literally why we started the podcast is so we can drink our wine I need to start breaking out mine more.
Speaker 1:Wine is so much more fun with friends, oh, totally, especially with someone you can appreciate it with yeah, I don't like opening wine by myself, unless it's like a bottle that I really don't give a shit about. You know, um stuff that I love.
Speaker 3:I'm just like I feel like it's wasted on me well, and I like warn him, like if I have things to do later, I'm like open a bottle, that's like meh, and then when I have time, I'm like all right, let's get bougie yeah, yeah, I have um a specific section on my rack that's for for, because it's usually not me who wants to open wine, like just like two bottles so it's specifically for my boyfriend to open when I'm like I'm not drinking tonight.
Speaker 2:You want wine? Choose from that box, like I don't care yeah, yeah, you can't appreciate the good stuff yeah, no not at all, because now I'm gonna have to drink.
Speaker 3:Yeah, exactly, that's so fun. I love it.
Speaker 1:It's funny, my girlfriend. She likes wine. She used to work in the industry, she works in the restaurant industry now, um, but she just never. She never drinks it like ever. If she opens a bottle, she'll never open bottle by herself. It has to be with someone else because she'll drink like a half of a glass and be like I'm done for the for the whole evening I will say I love my corbin for that reason.
Speaker 2:Cause if I I like wine as part of the meal to me, so, like if I'm home alone, I don't really want, like I don't want to open a whole bottle, but I still want wine as part of the meal, and so I will Corbin.
Speaker 3:I actually got my pretty much like my in-laws and also my parents that and they're like so what do I do with it? I'm like you know when you don't want the whole bottle this? Is a solution.
Speaker 2:Yeah, like, oh, you like don't want the whole bottle, though, and I'm like, oh my god every time I post about the caravan there's people who are like why didn't you just open the bottle? Or I've been using it more. I have like a girl dinner series with pairings and so like I love it, thank you, I'm not going to open like a whole bottle for girl dinner, I just want my one glass.
Speaker 3:And there's so many people every time I show using the Coravin in those videos where they're like why didn't you open it? Like what are you doing? Yeah, I feel like that whole concept is underrated. Especially, at least here in the U? S is just like no, you don't have to just open the bottle and get hammered. Yeah.
Speaker 2:Like, yeah, okay, actually, going back to your question about wine trends, that I hate. I think that's something it does so well on social media. Anytime I'm like, haha, I'm drinking from the bottle, doing something ridiculous, but I don't like it. I show that very, very little because I don't like it. That's not what wine is to me. Wine is about like community and coming together and the stories and it's part of the meal, like it's. It's not. I feel like you show that very well on your social media.
Speaker 1:I feel like you show that so well. Like you're very elegant in your approach and you show your love for wine um all the time.
Speaker 2:Uh, but yeah, you're not like crazy excessive about like oh, drink the whole bottle and like you know which is awesome so you're doing a great job with the views that that type of content gets. It's tempting sometimes, but yeah for sure, yeah Um um page.
Speaker 3:Do you have time for doing like a quick patreon episode after this? Uh, sure what it yeah like it's not the same thing same thing. It's just a second episode that we put on our patreon. Sure you're good with that? Yeah, yeah, it's a quick 30 okay, yeah, cool, so we'll just pause this one and then continue our conversation I'll send you a new invite link.
Speaker 1:Okay, um, but for this episode I do want to wrap it up real quick.
Speaker 2:Um page, anything that you've got going on that you want to plug at all um, yes, so I have a bunch of fun free, free downloadables for people both in the wine industry and consumers. I have a checklist for how to work with wine influencers for small wineries, and then I also have free Napa maps and Sonoma maps and all sorts of guides on wine with pagecom slash downloads. And then also please follow me on Instagram at wine with page.
Speaker 1:Awesome. You guys heard it here. All of her links will be in the show notes. So go check out the show notes. It'll be the first thing you see when you go to the description of this episode. It'll be her links. So go there, support her. She's awesome. She's doing a great job. She loves wine. She's a great educator to go support. Thank you, paige. Job she loves wine. She's a great educator to go support. Thank you, page appreciate it. Cool cheers, thank you.