Pop the cork! This is our 200th episode of Wine Time Fridays! Pour yourself a glass of your favorite Champagne and raise a toast along with us! In this extra special episode full of cheers, we open a Champagne, an Italian Syrah, in honor of Syrah Day and we review our Blending Experience at Northstar. Salud to 200 episodes of deep dives, laughs and libations – here’s to 200 more! #HappyFriday! #ItsWineTime! #Cheersing #SighOfRelease #SyrahDay
Wines this episode:
– NV Paul Bara Brut Réserve Grand Cru Champagne ($75 at Pilgrims Market) – Disgorge Date: November, 2022
– 2020 Tenimenti D’alessandro Toscana IGT Syrah Rosso ($30 Wine Library)
For more information on the Paul Bara Brut Réserve Grand Cru Champagne, please visit https://shop.kermitlynch.com/product/detail/23FBA01/
For more information on the Tenimenti D’alessandro Toscana IGT Syrah Rosso, please visit https://www.tenimentidalessandro.it/en/wines/rosso/
A HUGE thanks to our sponsors: Rivaura and Elsom Cellars!
Rivaura: There’s a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d’Alene! Visit https://rivaura.com for more information or simply call, 208 667-1019!
Elsom Cellars: Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com or call them at 425-298-3082.
And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, which is ANYthing but average. Please visit https://todhornby.com or contact him at veryaveragemusic@gmail.com
The Social Web Wine Word of the Week – Non-Vintage vs Multi-Vintage
Non-vintage wines are blended from grape harvests across two or more vintages to ensure consistency between years.
Multi-vintage wines, on the other hand, are blended from grapes harvested during a designated range of excellent vintages.
The Social Web Are you a small business owner that’s ready to grow your business through social media without having to hire a full time staff or a third party company? Honor your business and yourself and become educated in social media! Visit https://thesocialweb.news for more information. The Social Web AND The Social Web Inner Circle: Helping you untangle the web of social media marketing.
Mentions: Sam Lange, Pilgrim’s Market, Jesse Balsimo, Matt Sparkman, CDA Gourmet, Andrea Robinson, M.S., Sara Fowler, Peju, GaryVee Wine Club, Wine Library, John Bookwalter, Fast Eddy Holmes, Tirridis, Northstar, Jan Wessel, Luke Marquis and Mollydooker Wines.
For more information on the Northstar Blending Experience, please visit https://www.northstarwinery.com/visiting/northstar-blending-experience and check out Shelley’s blog post about her experience at https://meaningfulmidlife.com/my-northstar-winery-wine-blending-experience/
Some Wines we enjoyed this week: Trchard Premiere Napa Valley Cabernet Sauvignon, Domaine de Gry Sablon Dominique Morgon Douby, Mont Blois Kirby Estate Sauvignon Blanc and Juggernaut Chardonnay.
Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Check out all of our current sponsors by visiting our Wine Time Fridays Resource Page by visiting https://winetimefridays.com/wine-time-fridays-resources/
Wine Time Fridays Rating System:
Phenomenal 💥
Practically Perfect 🤩
Pretty Damn Good! 🥰
Pleasant 😋
Problematic 🤐
Pleagth (Pitiful and Pathetic) 🤮
© 2024 Wine Time Fridays – All Rights Reserved
#winetasting #winelovers #wineeducation #winepodcast #ItalianWine #FrenchWine #Champagne #Syrah #Episode200
It’s been a long week right are you ready to wind down why not it’s time for the wine time Friday’s podcast with Shelly and Phil neither are somier but both have a deep passion for life each other and of course delicious wine and now here to talk about this week over a
Glass of wine is Shelly and Phil it’s Wine Time hello and welcome to another episode of wine time Fridays with Shelly and Phil a Monumental episode we’ve been working at this for 28 weeks what the eight weeks come from well there’s 52 weeks oh
What no I I I was told there would be well 104 weeks ago we did episode 100 so yeah that’s that makes no sense you would have to be working at it for 200 weeks yeah 100 oh I was told there would be no math shell brought it up well we’re off
To a great start um anyway happy Friday happy uh February 16th episode 200 happy Friday it’s wine time I’ve gotten our notes right at the very top let’s pop a champagne let’s do it we’re going to do that um we’ve got some we’ve got some things we’ve this is the first uh
Non-guest episode of 2024 wow you should be very happy about that okay I don’t like sitting here what I don’t know for those of you that are watching on YouTube you can see Shelly’s not extremely happy right now where the heck’s the little tab well so this is a non
Vintage you want to talk a little bit about this well I attempt to open it a non vintage I have to be able to read There we go Paul Barra brute Reserve Grand crew champagne wow that has got got a great Rhythm say that again a Paul barute Reserve Grand crew
Champagne I love a real champagne yeah from boozy the village of boozy yeah um and we’ve got these titiss These are unused tius uh corks by the way where did you get those well they gave no he gave those to us I never saw him give
This yeah so well those are cute they are cute um they are unused in the basket and everything remember when we had Sam Lang on he said when you’re opening a sparkler or a champagne pain you want to make sure that you keep that thumb on once you take the basket off like
This okay Shake It Up don’t shake it up but you twist the bottle oh it’s gonna come out nice here we go um oh happy 200th episode nice hold on I have oh germs on YouTube there’s confetti flying everywhere okay thank you sloppy a hard champagne
Pour okay okay now what does Sam say about the stress or something oh hashtag sweet release sweet release is that right I don’t think so sweet sound of release might be it that might be it so I’m put that right there there we go brought To Us by Kermit Lynch yeah so
Uh we picked this up well let’s do a proper toast to health wealth and abundance gratitude romance and peace on Earth peace on Earth to your oh we don’t do that anymore oh dear giggles oh that is very bubbly and it tastes like a French champagne you know we’ve had a lot of
Sparklers in the first six weeks of 2024 we’ve had three different Champagnes now and then a whole slew of Washington sparklers from tius this has been uh a lot of fun actually Shelly has told me now when we go to a restaurant she’s going to have champagne
Or a sparkler and French Friesen fries yeah I’m like that’s really cool uh so this is this is delicious we got this at pilgrims Market uh if you wouldn’t if you’d be so kind thanks Jessie thanks Jesse and thanks Sarah uh go in and say hi to Sarah at uh pilgrims market and
Let them know you heard about this champagne on the Wine Time Friday’s podcast it’s about 75 bucks um non-vintage and actually I think this would be a perfect time Shelly to go uh into our Social Web wine word of the week which is non-vintage versus multi
Vintage oh okay I’m glad you’re going to explain that well so non-vintage versus uh multi vintage this is non-vintage many if not most Champagnes come as non-vintage they are Blended from grape Harvest across two or more vintages to ensure consistency between the years okay where these great champagne houses
They have uh history of a certain profile they’re trying to save that to be consistent multi vintage are Blended from grapes harvested during a designated range of excellent vintage it’s and and so I I’m still kind of wrapping my head around this but remember um some of these great champagne houses um will
Actually have a vintaged wine okay 104 weeks ago 100 episodes ago okay we had a 20 do we remember what it was 20 it was a vintage it was yeah cryistal so it was vintaged it was a 2012 cryistal and cryistal is a part of the Louis rorer champagne house um their
Topnotch uh vintaged Champagnes are they are crystal yeah um but it’s interesting because that particular Crystal was named the number one seller selection of 20 22 by the wine enthusiasts wow yeah so that’s pretty because that’s when we had it it was 2022 uh March 18th 2022 episode 100
Sorry have to take a sip this is this is really good bubbles have M out a little bit um oh they’re still bubbly so uh I’m going to do a really quick segue uh our friend Matt Sparkman Rumor Has It coming back to Seattle in a week from today coming home
From Seattle coming home from Seattle Seattle um still um fighting the fight but doing well doing well yes but uh as CDA Gourmet they’re not on today’s episode as a sponsor but uh rumor has it they may be bringing in these these glasses yes I and so this is a the one
White wine glass from Andrea Robinson that we love to have a champagne and sparklers and so um I’m going to give myself a little bit more because we’re celebrating tonight Shelly ah not too much because I have to make a chocolate mousse cake still tonight okay I’ll just
Keep this over here then okay um yeah we’re gonna have one of those fun um drinks with the orange too oh I need to put this so some of the other top layers or of vintage champagne yeah is you would know that ker is comp do you know
Did you know that one I did I’ve had that okay um Paul roer CU Sir Winston Churchill bander is Rd reserved to labant Krug is CLA mne where T okay tater and Binger um and then ruart ruart D ruinart Lauren perier is the Granda is it pronounced Grand or grand grand in French
Yeah and then V Cleo the grand D we know that we just had V not too long ago and we had that whole little dissertation about her hyper heitek KU Sublime and I don’t know any so um French words were getting too hard to but but it’s it’s kind of fun
That you get to spiff up on your French a little bit she rolls her eyes that’s super funny um the village of is it pronounced booie Bouie bougie um and champagne Paul Bara uh are practically synonymous uh this historic house boasts over 170 years of History throughout which
Generation after generation of bar has crafted celebrated champagne uh Champagnes from The vages Villages uh south facing slopes boues Vineyards booes boo booes we had a restaurant in Orange County called boozy Rouge boozy Rouge and so it’s boozy um those Vineyards enjoy Grand crew status thanks to an exposure that
Favors excellent ripeness and chalky soil that provide stimulating freshness in addition to housing the Deep cooler cell is essential uh to aging champagne um this I believe the do we have a breakdown on what this is 80% P Noir and 20% Chardon perfect so um aged in the bottle three years before
Release it’s 12.5% alcohol oh and we have a disc Gorge date oh yeah remember last week we were talking to wasn’t last week two weeks ago Lucy no come here Lucy stop two weeks ago when we had Sarah feron from pesu she asked have we ever had different uh sparklers Discord dates
And and we had I don’t I don’t think we have it would be really fun to taste this dis this was disgorged on November of 2022 I just said that oh you said the Discord date oh okay thank you just in case so over a year ago or even two
Years oh yeah that’s right your math is bad tonight B my bath is so mad it’s usually pretty good it really is generally but but I’m right about the weeks it is right cuz every 100 episodes is 52 weeks 52 weeks in a year that makes sense so we’re 104 episodes
That does not make sense yeah it does okay we’ll talk about it yeah we will over a glass of wine a little later oh by the way the the Aromas of a lovely roast are wafting through the house we get to have that tonight guess what
We’ll have it with well we’re gonna have it with this and another one there’s sneak peak right there uh I want just a little bit more about this I think uh this also was named in the top 10 of the top 100 Wines of 2022 by wine spectator
So that not this one but that cryistal that we had which well no I that was really fun and special and this is very fun and special as well because this is a this is a very renowned champagne house in Champagne France so in the village of boozy boozy that’s
Kind of a fun thing to say boozy um okay uh we did the social we wine more of the week we’re going to take a break and when we come back we’ve got still a whole lot to to talk about and uh we’ll see you in a minute cats and
Kittens we’ll catch you cats and kittens was it cats and kittens M please hello and welcome back to to another episode of wine time Fridays it’s our episode 200 which is cause for celebration so we are having champagne I just did the confetti Again on
YouTube I like it that we can do that that’s pretty fun okay uh we are going to move past champagne and work because today is special day it’s s raw day oh yes it is it’s not only our 200th episode it’s also SRA day and so we’ve got this SRA that we got
From the Gary ve wine club it’s about 30 bucks at Wine Library but it’s from Italy it’s from Tuscany that is interesting from Tuscany so this is it’s also not aged in Oak no well um yeah it’s concrete yeah that’s right um I thought there’s a little oak on
This though I didn’t see that anywhere this is a 2020 um 10 NTI the alesandro doana IGT SAR Roso $30 thank you thank you Wine Library we’re we’re still in talks with Brandon to get him on um there’s sad news as far as the Gary ve wine club goes it’s not going
Anywhere it’s just going up in price which everything is up in oh this this is delicious doesn’t smell like a s well you’re gonna this is gonna be different because it’s from Italy yeah um it’s not big and fruit forward so I’m getting the fruit forward really but not the big uh hashtag
Cheersing Cheersing tastes like a SRA maybe I mean it’s just not as big um this alcohol is 13.5% which is kind of big for a European wine little bit Yeah I get some um balsamic but it could be coming from the kitchen well yeah uh we had a little
Issue with a balsamic vinegar today it didn’t want to come out so I had to damn near break the bottle get get the the vinegar out uh 15 months between steel and cement you’re right no oak on this at all I I I I saw the an cement I just assumed Oak
Uh which I think five days of mation on the skins and then fermented in steel and Oak you 15 minutes yeah this is organic also oh that’s kind of fun yeah this uh they say you can drink this immediately or even lay it down five six years um it
It seems like for 30 10 oh really okay um this is very very good um and this we’re we’re gonna we have a uh a seven sellers cabernet from John Elway collection that we’re going to have with that roast tonight as well as try this
Uh we’re gonna do as well as it’s in the roast yeah well not this but the the the Cabernet yeah uh so we had a great time at hospice um about a week almost two weeks ago and we were pouring fundraising event yep we’re no well no I’m at the hospice
Fundraising event thank you uh we had a really great time because we were with Jesse Balo and we were pouring South African wines and almost to a person Shelly really we would pour these wines and they were like these are fantastic yeah wait till you see the price point
And we were pouring a couple of the higher price point ones as well but that remember that game boal that’s 15 16 bucks we have that so Blan the page BL we love gosh it’s so so cool so um uh Jesse wants to be back on as a guest so
We’re gonna make that happen uh it’ll be a little later in the year probably but we should do that um just kind of state of the union for South African wines so to speak but in the middle of January about a month ago you and I took
A trek to the tri cities we sat with John bookwalter and fast Eddie with Jay bookwalter we sat with the tius team um and we had ourselves a little fun time at Northstar with their blending blending experience we got to make our own red blends yes so here they are right yeah
So we’re going to start with Shell’s yep it says Merry Christmas Mero because this was a Christmas present that experience was a Christmas present and mine is predominantly Mero so that’s what it is and yours um mine well both of ours is predominantly mer they’re a
Bordo blend this is mine here I put all my my blend on the front of the bottle but there’s mine mine is actually named WTF Phils blend stop it Lizzy come over here and lie down grab your bone grab your don’t don’t suck up to me what is in your
Hair jeez you are a pest have to go on the back end jeez what is in your so uh mine is 75% Mero 10% Cabo and 5% petite Verdo but I have a breakdown of the Mero 25 Columbia Valley 25 Horse Heaven Hills 20 Red Mountain and 15 Walla Wala so we had
When you go to the blending experience there are different barrels of wine already and so there were four merlos to choose from a Cabernet and a PE so you could make anything you wanted so it was helpful to know that if you were going to make a a bordo blend you wouldn’t
Want to use mostly right but you could do um you could do the majority Cabernet and then put some Mero in that would be a Left Bank bord o blin and then the majority of Mero would be a right Bank yeah Bordeaux blend so both of ours were more
Of a right Bank Bordeaux blend they were right and we actually went in with somewhat con preconceived ideas this uh Columbia Valley Mero you know we’re like yes I we’ll taste it through it but when we got to the Red Mountain I’m like yes honestly my Columbia Valley this get over
Here honestly my Columbia Valley uh was 25 and My Horse Heaven Hills was 25 was way up there my Red Mountain was less and so was Walla Wala both of the Red Mountain Walla Wala you would think that fruit would be much more well they were
All good it just depends on your taste taste that day yeah these um blending experiences are 125 bucks a person uh unless your club members $65 if you’re again one of the benefits of being a wine club member at a winery or Bottle Shop is you get these little perks
So what do you got mine was mostly Columbia Valley so mine is 80% Mero 15% cab and 5% petite Verdo and I only used two of the merlos and it was 60% of Columbia Valley and 20% Red Mountain oh nice and I didn’t use the
Other two at all so my Red Mountain we both use 20% Red Mountain oh yeah so you go through and taste each of the wines and you take notes like you have your um each one you take notes about and then you sort of write do you think
You’d like that or not and then once you taste all of those then you get a beaker and you go to the barrel and there’s calculations about how many millimeters you’re going to add to your Beaker in order to make like 20% these are my notes so it’s pretty extensive yeah um
And then you pour them all into I guess it’s another glass speaker but a bigger one it is it a graduated cylinder I’m can’t remember back in my K wait the graduated cylinder was the little one and then the beaker is the bigger one I think not positive anyway
Once you decide what you want then you put it all in there and then you taste it again and you decide if you like it or not so hopefully you’re going to like it because you don’t want to start all over again would let you make another one but they’re probably dissuading you
About you know making another bottles we were really lucky we were the only two there it was like minus 85 de un below zero it was very cold and uh and so we had yawn was guiding us through uh Yan is fantastic but had there been more people
We wouldn’t have had quite the experience honestly because well it been a little different because we would have had the conversation with other people right but to your point I think that they probably he would have said yeah go ahead if you don’t like this one at all
But the point is is to kind of get the idea of what it’s like for a wine maker to to create a blend that’s going to be good on that that wine maker enjoys and that he thinks or she thinks other people will enjoy and so that part of it
Was really fun and mine at first I’m like this is lackluster it needs something else so we increased the petite Vero from 3% to 5% and that helped a bit isn’t that amazing 2% but P Vero is kind of aggressive yeah and so yeah for sure that’s that’s just so fun
Uh so we wanted to make mention of that I think that shelle’s going to write or has written have you written yet I did write about it yes so I will put a link in the notes about uh her blog post about this experience um it was really
Her Christmas present that I went along with for the ride and it was just a lot of fun it’s a lot of fun and we got to by the way we didn’t even mention this we actually got to go out into the vineyard now now it
Was snow on the vineyard and it was very chilly uh but we got to go out in the vineyard and look at the rows of of vines that are very dormant at that time of year um although we’ve had some warming weather and you know I I had
Asked one of the wine makers I guess it was John bookwalter I had asked what happens when um you get like are you worried about these cold cold he if it’s a couple three days no but if it’s a week or more yeah then we start kind of worrying about
That that um I actually have some food pairings down for the um Classic champagne pairings you know we got the oysters fries french fries fried chicken fried chicken anything fried uh you know it’s um it’s interesting the dynamic between the two of the those but oysters caviar
Sushi Sashimi soft cheeses salads all go well by the way almost everything goes with champagne uh remember Sam Lang said sure why not a steak I don’t know if I’d do it but it could be done so it’s really interesting uh for this sarra from Tuscany which is amazing in and of
Itself grilled Meats roasted vegetables some hard cheeses Tuscan hard cheeses and pasta with Rich sauces say not not bigger bigger things with this one it’s not that big of a s no but um something with a red sauce would be good for sure um let’s see what else have I got I’ve
Got oh by the way some statistics I was gonna lead with this and I didn’t some statistics about the current current state of podcasting we hit 200 that’s kind of a milestone okay number of podcasts worldwide over two million it’s up from 800,000 just four years ago okay wow
That’s quite a bit uh podcast listeners over 190 million in the US listen to podcast each month uh and that’s up from 170 million in 2021 the 190 million is from 2022 so that’s still that’s that’s another 20 million listeners in a year average podcast listener age 54% Center between
The ages of 18 and 34 the highest percentage of any digital platform wow that’s from neelson um so business news podcasts are the most popular boo his business finance podcasts have the highest number of weekly listeners at 14 and a half million that’s from NPR but how about
Some other stats the average number of episodes per podcast is what 25 30 30 yeah uh very popular shows with dedicated Crews how many crews do we have no Cru we have really just you and I okay uh they publish two to three times episodes per week resulting in hundreds of total episodes
The Amateur hobbyist podcast which we’re not there I don’t think anymore but they average around 12 to 25 episodes before going inactive yeah okay Wine and Spirits podcast we would qualify at this they seem to average between 50 and 100 episodes usually recording seasonally to discuss Harvest releases
Etc screw that we’re doing it every week so in our case sorry you don’t have to listen though yes do so in our case reaching 200 episodes puts our Wine Time Fridays podcast firmly in the top top producer tier yay what percentage um top 1% really yeah at 200
Episodes uh maintaining such consistent publishing schedule over many years demonstrates our longevity and high quality content Shelly they haven’t listened you’re horrible uh we have been dedicated we have a passion for exploring wine sharing uh this is fun 200 oh I’m gonna do one more time with confetti burst on
YouTube Boom there we go all right playing with my little toys okay what else do we have before we wrap this thing up some wines we enjoyed this week yeah you’re gonna make me read them no I can do it I think that’s [ __ ] there’s a youu missing oh okay Premier Napa Valle
Cabernet main degree sablone Dominique Morgan duie that is a long name that’s also the balet that we had oh Mount B Kirby estate s block and Juggernaut Chardon announcements oh yeah what do we have coming up we have fun stuff coming up March March the 3D mulge wine day why is
It so late this confetti is still going oh yeah I’ll take it off turn it up okay uh on fifth Global nebbiolo day Ah that’s good we’re gonna have a nebbiolo yes we are going to have a nebbiolo with uh Jared Funk with Sava we’ve got a
Nebula in fact can’t I’m gonna let the cat out of the bag we’re gonna have a Sava nebiolo two weeks in a row there’s a reason though we’re not just doing it okay the recing day on the 13th on the 26th International VI day 27th world marelon day didn’t we already have one
Of those we kept having to say marelon yeah it seems like it’s every year oh no and coming up Jared Funk with SAA Jonathan and Dan with Bru Hardy and another another surprise guest yeah should I should I say a little something what’s this mean it’s Molly dooker we have Molly dooker
From Australia from Australia coming on I was just doing the Molly Shake although it’s supposed to be in the left hand yeah um we’re gonna have the son of the founders of Molly dooker his name is Luke Marquis and he’s gonna be a guest and we are gonna taste through six Molly
Duer wines including the velvet glove which is we need to have the Coran yeah so we kind of made I think we made mention before or maybe we did it off a but Shelley got a Corvin for Christmas from her daughter and the kids yeah and now we’re really worried because we
Don’t want to do it on our use it next week open that bottle night 2024 we are pulling out and we’re gonna make we’re gonna wrap so much into this episode next week we are pulling out a 2013 bolo which is nebiolo we are pulling out a barbaresco also nebiolo and we’re going
To have that Sav nebiolo only because Shelly I can’t find a new world nebiolo anywhere well we do have one Sava savaya yeah I I mean that’s why we’re we’re gonna do that two weeks in a row which is not something typically do yeah so really excited about that and then so
That’s next week open that bottle night we have not got a party um it stresses us out to do that and so we’re taking the the year off of doing that it’s a lot of people it’s a lot of pressure show because we’re going south yes uh
Actually we will be in San Diego I think I think I don’t know we’re gonna be in San Diego coming up here in two days uh with a little bit of knowledge wine becomes a lot less overwhelming thank you for being here 200 episodes and let’s get through uh another 100 who
Knows what’s going to happen yeah uh until next week have a great Weekend thank you for spending part of your day to wind down with Shelly and Phil remember you can listen to any episode of the winetime Fridays podcast by visiting winetime fridays.com or where wherever you get your podcasts and join us on our winetime Friday’s Facebook page Instagram or on Twitter
Which is @ vintage tweets for daily conversation until next week here’s our toast to you to health wealth abundance gratitude peace on Earth and of course Romance