Does Price Matter? The Ultimate Langhe Nebbiolo Blind Taste Test

We test a bold theory about Langhe Nebbiolo by blind tasting four bottles across wildly different price points. The surprise isn’t just which wine wins, but how often this Piedmont red delivers that savoury, cherry-driven “drink well, don’t think” comfort. 

Play along at home and check out the wine below!

Wine 1: Rivetto Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_68716/rivetto-langhe-nebbiolo?srsltid=AfmBOorN2gz9HPOrsMgQaplLjdGVWDw5Hg1GHUA3rXc3HtC75ynPQWEv

Wine 2: Fontanafredda Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_318128/fontanafredda-langhe-nebbiolo?srsltid=AfmBOoq_GuKJvUwf_HHILn5obBBbiQ6_nDtlydEgf4f0oRZBx01s-CK-

Wine 3: Massolino Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_275885?store=1026&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:A212+-+Standard+Shopping+-+PLA+-+All+Products:All+Products:ds_keywords%3Dds_kw:PRODUCT_GROUP&gad_source=1&gad_campaignid=21000445336&gbraid=0AAAAADidTxD23Pb7HRued-uaMRy3M-_sF&gclid=CjwKCAjwgO7RBhBKEiwAZNP85iE-n9RQjNKEcA8qviMXDoCATML4it1_nAkin4GZikeyKT2JfvRLVRoC29oQAvD_BwE

Wine 4: BelColle Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_260173?store=1038&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:A212+-+Standard+Shopping+-+PLA+-+All+Products:All+Products:ds_keywords%3Dds_kw:PRODUCT_GROUP&gad_source=1&gad_campaignid=21000445336&gbraid=0AAAAADidTxD23Pb7HRued-uaMRy3M-_sF&gclid=CjwKCAjwgO7RBhBKEiwAZNP85lIpyq0GjjnRGVg7p9LHX5W_N9S0vftvvzHsQP_mpcfBWgvMi8U0ZxoClbkQAvD_BwE

If you want don't want to know the winner DON'T read on

OUR FAVE

WINNER: Wine 4 BelColle Langhe Nebbiolo! 

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Transcript

Welcome And A Big Wine Theory

SPEAKER_03 0:08

Let's go.

SPEAKER_02 0:09

Sorry.

SPEAKER_03 0:09

Hi, and welcome to Wine with Megan Balwick. I was clapping to start, not to shut you up, by the way.

SPEAKER_02 0:16

Bullshit, I saw the face. That was the mum face. That was so let's get on with it.

SPEAKER_03 0:23

Austin makes us clap so he can sing the video. Anyway, we're here to help you navigate the world of wine. I'm Algo Grow my master of one, Meg Brookman. Austin is here. Here's our producer from McCleary Productions. And today, I'm so glad that you did this because I came in with like a big statement and I was like, Meg, I want to do langy because I have this theory that no matter what you pay for langy, it's going to be good. And let me explain. Something like Pinot Noir, you don't pay enough, it's going to be shit. Almost universally. Step back.

SPEAKER_02 0:53

Langy Nebbiolo.

SPEAKER_03 0:55

Yeah, okay, sorry. Langy Nebbiolo is from Italy. So you might be more familiar with Barolo,

Langhe Nebbiolo Vs Barolo Basics

SPEAKER_03 1:02

which is the premium fancy Nebbiolo.

SPEAKER_02 1:05

Over a hundred bucks a bottle.

SPEAKER_03 1:07

You might be familiar with the term uh barbaresco, which is also, you know, we're in that fancy premium ether. But we're talking broader region here, the bigger how can we? It's a sub-region of the Piemonte. I'm trying to similar it to Australia the. I can't think of a there is no actually, there's no comparison in Australia, is there? It's it's Tasmania instead of Tama Valley, maybe.

unknown 1:41

Yeah.

SPEAKER_03 1:42

Yeah. Let's say that. So let's say Barolo is Tema Valley, and let's not make comparisons. Let's not make comparisons.

SPEAKER_02 1:51

Langy is an area, a sub-region of Piemonte, so Nebbiolo is the great variety, and generally is associated with more approachable wines in terms of price. They're not in the stratospheric area of Barolo and Barbarisco's ending up there. Age requirements are reduced, yield is usually higher. But Mel is right. When we have had Langies on here, including one from Costco, I seem to remember. Ages ago, they always drink well. Always. And so Mel's theory, or theory? Big call. Theory, big call was I reckon Langhi Nebbiolo is the same at whatever price point.

SPEAKER_03 2:28

I don't think I said the same.

SPEAKER_02 2:29

Well, that's kind of how I read it.

SPEAKER_03 2:31

Okay, you read it. Interpretation, it's always perception. Okay, well, yours is gonna make a better headline, so that's what we'll call the episode. But but no, I I just think Why pay more? The the the spectrum of Pinot Noir is like crazy. It goes from very shit to holy my god, amazing. And Langy has a much smaller spectrum, and I just think whenever you buy one, it's a smaller spectrum, and it's it's almost like it goes from good to very good, but it's always going to be enjoyable. And so that's what I wanted to test today.

SPEAKER_02 3:05

So we were testing the enjoyment factor or quality.

SPEAKER_03 3:09

Yeah. Yeah, enjoyment factor. That's a very good point.

SPEAKER_02 3:11

So,

The Blind Tasting Setup And Prices

SPEAKER_02 3:12

what I think we should do, since Mel's made this call, we want her to rank the wine. She's got four wines in front of her from cheapest to most expensive. So I'll let you, I'll I'll set it up because I've bought these wines. There's a 23.

SPEAKER_03 3:26

Oh, wait, maybe I should rank it from most enjoyable to least or something. And then if that lines up with cheapest to most expensive, then it's disproved, my point.

SPEAKER_02 3:36

The algorithms are getting complicated. We will defer to our producer, Austin. What is better content, Austin? Um can she get it right?

SPEAKER_01 3:44

Is her theory I think it's can you get it right? Okay, I think if you can actually it won't matter the price point. Can we do theoretically?

SPEAKER_02 3:52

You could do both. You could say this is true. Yes. Okay, fair. And they they may align. So can I just line it up for you so you've got the full knowledge?

SPEAKER_00 4:00

We have a 23 We have a $23 bottle, we have a $38 bottle, a $46 bottle, and a $65 bottle.

SPEAKER_03 4:11

Oh my god, can we use rounded numbers? What 20, 20?

SPEAKER_02 4:14

20, 25, 40, 25, 40, 45, 40. Well, no, 48, 40, 50. Okay, so 20, 30, 50, 60.

SPEAKER_03 4:23

Okay. 20, 40, 50, 60. There you go. 20, yeah, better. Okay. Well, we don't know that that's the order that they're in. That's the order. Okay. Something else that I just thought we'd quickly cover. If you were to liken it to grapes that you might be more familiar with, it is probably going to be more like powerful than a Pinot at the same price point. But it's probably going to taste more savory, maybe have this like European forest floor danky yumminess to it, which is how I'd describe it. If you drink Sandrovese, it is likely going to have less sharp tannin. So we're looking at some Meg, that is horrible. You need to stop spitting into in front of the microphone. Oh my god. Bon is going to be very upset.

SPEAKER_02 5:16

I do not swallow it. I've got to go to the hairdressers.

SPEAKER_03 5:22

Spit away from the back. Okay. So we are looking somewhere in between Pinot and Sandrovese in terms of wines you would be familiar with. Meg, yes, would you agree? Yes. Yeah, I mean I think if we were to describe Nebbiolo is a more forgiving grape variety than Pinot Noir. But like langy in particular, it acts so differently. Because a Barolo, you could almost compare to a Shiraz, right? But a Langy you're gonna compare to a No Tan and the acid. Yeah, yeah, yeah. Body like Yep. Yep. So with that, I think is there any other things that we need to give as background to the Grape or Region, Meg?

SPEAKER_02 6:06

No, but I'm expecting Order. Should I give you any top tips?

SPEAKER_03 6:09

No, not yet. If I'm struggling.

SPEAKER_02 6:12

No. No, I won't give you any top tips. So Lengy, big region, a range of producers. Can I just ask quickly, do you have vintage on these ones? Because that's one thing I actually didn't check when I ordered them. Can you just have a quick look and tell us what what sort of range we're sitting in? Don't tell us by why, but just are they around the same age? Some of it might be like not getting there. Has to.

SPEAKER_00 6:38

22, 23, 24.

SPEAKER_01 6:39

Oh, okay.

SPEAKER_03 6:40

And one I that's right, nothing's really old. Like, no. So they're all fairly young. Give me a hand it to you.

SPEAKER_02 6:49

Am I going crazy? 2023, you dickhead. Thank goodness. You're looking at my big well, I think it's because it looks like my handwriting. And the pricing is almost the same. To be fair, I just called him a dickhead, but it's written almost like handwriting on the side of the bottle, and I have put the pricing on the side of the bottle.

SPEAKER_03 7:10

Okay. Okay.

SPEAKER_02 7:11

Why number one, Mel?

SPEAKER_03 7:13

Point number one. Why number one on the nose is sour cherry is the main thing that sticks out to me. There's like this red plum.

Wine One: Sour Cherry And Autumn Leaves

SPEAKER_03 7:20

It has this like European-ness, which is like a forest floor, or like a forest floor, but it's not wet. Like what's a what's a forest floor that's not wet? Like leaves, like autumn leaves. But maybe wet forest floor as well.

SPEAKER_02 7:33

Yeah, no, it's like, well, as we're experiencing now, you've got those lovely autumn autumnal leaves all on the ground.

SPEAKER_03 7:39

Like it is right now.

SPEAKER_02 7:40

Yeah. But it's not, it hasn't decomposed.

SPEAKER_03 7:42

Yes, that's exactly what it smells like.

SPEAKER_02 7:44

I have this beautiful Japanese maple that is literally that colour in my garden and it's just shedding. Yeah.

SPEAKER_03 7:51

Yeah, there might be like a hint of Britannomyces. By oh my god, I was gonna say spice. No, actually, I'm not getting bread. Are you? Oh, maybe. I hate it when you point it out. Far out. I hate it when you do that. You take wines that I really like and you tell me there's bread in them, and then I can't get it out of my head.

SPEAKER_02 8:15

Sorry.

SPEAKER_03 8:15

Shit. Okay, fine. Okay, so palette.

SPEAKER_02 8:18

This is higher acid.

SPEAKER_03 8:21

Tannin is like a medium. It's not as big as Nebbiolo can be often. I find that quite smooth and easy drinking. I wouldn't rate that so far as a as like one of the cheaper ones. I'm not sure I'd say it was super expensive, but isn't that my point? Eh. Yeah, okay. So can we leave it there for now? It's finished though. I feel like it's still lingering. So that's a good thing. One number two smells bad. One number two smells sweet, like a mocha.

Wine Two: Mocha Notes And Glycerol Talk

SPEAKER_03 8:55

I often describe Shiraz like a really oaked Shiraz. Like mocha because it has this bitterness with this sweet.

SPEAKER_02 9:04

Okay, we can just say you can't smell bitterness, but I know what you mean. It's that because you associate coffee with bitterness.

SPEAKER_03 9:10

Yes.

SPEAKER_02 9:11

So in your head, you think you're smelling bitter. Exactly.

SPEAKER_03 9:14

So the reason we go.

SPEAKER_02 9:15

Association rather than actual physiological smell.

SPEAKER_03 9:18

Just clarifying. Sorry, clarifying. So I'm I'm smelling this like chocolate uh sorry, like a sweet coffee is like what I'm smelling with this mocha. And so normally when that's what I'm smelling, it is an overripe red grape that has been oaked. Sometimes maybe in like an American oak, can I find doing it?

SPEAKER_02 9:39

I don't think Italian can use American oak.

SPEAKER_03 9:42

I was wondering that. So I guess it's still French, but it's I I do often find the oak paired with the high toast versus true. Okay, so maybe that's what it is. Palette is smoother than I was it's much nicer in the palette. I'm not getting the same. There's a little bit there's a lovely soft suppleness, actually. That often a cheaper wine can so maybe it's a tiny bit of residual sugar getting us to this suppleness. No, you don't recognize it, or is it the yolkiness?

SPEAKER_02 10:14

Glycerol is just could be glycerol in the fermentation, so they've gone for a higher glycerol producing yeast, because I agree with you. There is a there is and glycerol is a higher alcohol that you can perceive as sweetness.

SPEAKER_03 10:28

I find that yummy. Like I just find it, it's like we were talking about it. Is it langi nibbiolo? Yeah. I think so. I think it's I don't know about identifying it as a the grape original. But it's what do you expect? But it is.

SPEAKER_02 10:42

So if I said to you, I'm Mel, I'm bringing a good bottle of langy nibiolo and you drank that, you would not be disappointed.

SPEAKER_03 10:47

Oh no.

SPEAKER_02 10:48

So it's on your enjoyment.

SPEAKER_03 10:49

On my enjoyment factor, that's way up there. And I think one of the main things is we spoke about the jigsaw puzzle. That's a complete jigsaw puzzle. Like it is going down as one complete piece. I would it's a it is like langy is the most drink, don't think, but drink well, don't think. Like drink well, don't think. Like, drink, like have friends over, open pizza, give them something cool and different, but you don't need to sit there analysing it. It's not crazy. Like, it is just nice one. Okay, I like that too. One number three. Uh, it's it's a cherry on the nose, it's less sour, it's maybe like a wrapper red cherry.

Wine Three: Oak, Chips Rules, Study Reality

SPEAKER_03 11:26

It's got a little bit of that uh spiciness that does imply oak, and oak often does mean it's gonna be higher quality because oak is expensive. Can they use chips in Italy?

SPEAKER_02 11:42

No, what are chips? Oak chips. You can't use oak chips in any appellated denominated wine or PDO wine in Europe. So wines from DOC or DOCG or AOC.

SPEAKER_01 11:57

Where do they put the chips?

SPEAKER_03 11:59

Like a teabag.

SPEAKER_01 12:00

Oh, there you go.

SPEAKER_03 12:01

Yeah, they literally like teabag the wine.

SPEAKER_02 12:05

We don't say teabag the wine though, because people associate that with other things. Exactly. I have learned that you can literally no, people have like I've had students laugh in front of me when I was just it's like a teabag and they'd go teabag the wine. I've learnt you you basically put the chips in a sack, or in the case of a red ferment, you can actually just throw them literally in and they'll mix in with the skins. But illegal in Italy and Europe or they are illegal in protected designation of origin wines, PDO wines. They were allowed for a short period of time on an experimental basis, but they are legal in IGT or Van to Pay Pay wines, so the lower level wines.

SPEAKER_03 12:55

This is why not to say they don't high-level wine study is hard, is that what you just tested Meg on is basically how many PDOs, like how many re PDOs, do you know how many just guess would be in Italy? Just Italy.

SPEAKER_02 13:11

Oh Jesus, hundreds, hundreds.

SPEAKER_03 13:12

300 and something. So you just said can and sheg was able to say for this region, one of 300. For it for any PDO. Or for any PDO. But in theory, there are rules that Meg needs to know the answer of for every single one. For my level of study, I only know it for like the No, the top, top, top ones.

SPEAKER_02 13:32

I only know because Meg needs to I made wine in a lot of these areas, and we actually brought in chips, and so we would have to illegally put them in the tanks before anyone. I love it when you tell stories like that. And tartaric acid, because when I was working in France, in Kaole particularly, you weren't allowed to chaptilize and acidify in the same winery. Fucking stupid law. I mean, just pull laws out of your bum, and you weren't allowed to use chips. So I used to drive in chips and acid and we'd do it at night. And we'd go down here. We we we not that's that's for off offline. But we we used to go out to the local the the Lot River, which is this massive river, and we'd pick the stones and we'd be licking the stones, going, Oh, do you reckon that's going to impact the taste of wine? Because you had people coming around from the local consortium, so they would be testing your wines, and you had to do it before they do. Yeah, it was fun times.

SPEAKER_03 14:32

Anyway, back to the wine. So, can I just also make a point that when you're studying what's it you have to call the colour of the wine? Yeah, and there's a whole spectrum of colours that are at your disposal. And I always say just five. Most of them, though, they're gonna be ruby. They're almost always ruby. Like, I'm sorry, like 80% of red wine is gonna be ruby, and everyone's always trying so hard to call things purple and garnet and stuff. If you've got Nebbiolo in front of you, you've got a good chance of it actually being garnet. 100%. So that is one thing that I will say about Nebbiolo is that if you ever are trying to like hone what different colours are by a neb, it's probably garnet.

SPEAKER_02 15:12

Garnet has an orange, brown, orange terracotta rim, Ruby has a pink rim.

SPEAKER_03 15:17

Yeah. Okay. One number three, I found I got this sweetness. I got, it was very integrated. It wasn't a puzzle, but it was like, and maybe the sweetness is from oak, but it was it, it might be oak mixed with overripeness that's being in my head becoming this sweetness. I found it more simple. I was less interested in the structural elements, and by that I mean I I didn't find the tannin interesting or the oak. Everything worked together pretty well, but it was all worked to well at a lower level than wanted.

SPEAKER_02 15:53

Yeah, not not just wondering if there's what there is one wine under cork. I'm wondering if it's that that wine.

SPEAKER_03 15:58

Yeah. Yeah, so maybe that would explain it.

SPEAKER_02 16:01

One I don't I I don't know, but I agree with you that it's it's it feels a little dull, and that could be a quality question. Yeah, or that could be a closure question.

SPEAKER_03 16:12

Okay, wine number four. I should point out the wine number four is in the best glass. So we know we've done these tests before, and we know the glass does uh change things, but

Wine Four: Precision, Tannin, Best Glass Factor

SPEAKER_03 16:23

what I am getting is the best no so far, and I will do my best to try and explain why. Sour cherry, a autumn leaf like we're talking about on the ground now, but like a month ago when they were just starting, which I think is this beautiful, like bricky, clay, early autumn, slight savouriness that's not like a danky, wet, overdone.

SPEAKER_02 16:45

Yeah, it's like baked earth versus wet earth.

SPEAKER_03 16:49

Yeah, it is.

SPEAKER_02 16:50

Definitely.

SPEAKER_03 16:51

Oh my god, it it's uh that to me is that that nose is what I want. Okay. On the palate. The tannins are making themselves known more than the others. It's pleasant, it's not overdone, but they are just more present. This cherry uh red fruit savouriness is swirling around, well integrated. I would definitely put that as my pick for the highest quality one. I just think the the precision and the fruit and the there's there's a uh purity or something to it that I think is done really well. In fact, that's maybe done more well than I would expect langy. So I would put that, like I've never paid more than like $30, $40 for a langy. So I think that's why I think that's the top one. So are you talking about in terms of quality?

SPEAKER_02 17:50

You think wine four is the top the most expensive? I guess we're associating cost and quality.

SPEAKER_03 17:57

Then wine probably uh wine wine I really enjoyed. Hang on. I'm not gonna think it through too much of time, I'm just gonna taste it.

SPEAKER_02 18:07

Just do your enjoyment factor now. Which one would you buy for for enjoyment out of these? Because I guess at the end of the day, that's it. If Mel's spending if Mel's spending nearly 70 bucks on a langy, she's gonna have high expectations.

SPEAKER_03 18:23

Okay. Okay, you got your but not remarkably different, and I think that's my point. Yes, I have a particular order. I wine number four is my favorite, wine number one is my second favourite, followed by two, then three. However, I believe if I was giving these wines to friends. Jesus. If I was giving these wines to friends, I don't think they could tell the difference.

SPEAKER_02 18:47

And is that quality or enjoyment factor? Yeah. Because you've lost lined them up and I'm very confused. We have the same glasses, so we I've I'll send them in order.

SPEAKER_03 18:58

I've I've decided this is my enjoyment factor. You can probably link that to what I would assume is the quality.

SPEAKER_02 19:07

Do you want to hear mine before you reveal? I would, I do want to hear me. Okay, great. So I think wine number two is the simplest one there. There's not a lot going on. Or did I think this was the simplest one here? This is what happens when we had multiple. I think wine number yes, I remember now. I think wine number one, the moment number two is the simplest. Then I would go the first wine. I'm talking, I'm doing quality and price here.

SPEAKER_01 19:40

Yeah, yeah, I got it.

SPEAKER_02 19:41

Because I think this is very juicy and and it's Nebbiolo-esque, but it's trying to be nebbiolo. It's good, it's got a little bit of makeup on it to make it look like nebbiolo.

SPEAKER_03 19:52

Okay.

SPEAKER_02 19:54

And it just feels a wee bit dilute. So lowest quality, second lowest quality. Here I'm really, really, really confused because I agree with you that this seems wine number four seems like the highest quality. Uh but I do worry that this has got a little bit of cork taint muting the wine. I don't know.

SPEAKER_03 20:16

You think three has so three I put is my last one.

SPEAKER_02 20:20

And you think that cork taint might be muting it rather than make there's just something on the palette that's not right based on the the nose.

SPEAKER_03 20:30

The interesting thing is the one that I put as number one. I think has less oak than a couple of them, but I just think that the fruit is really high quality.

SPEAKER_02 20:39

I will I'm gonna call it. So one, two.

SPEAKER_03 20:44

Hang on, can you put in order for me? Okay, so you have rated wine number two the the best. Or the least expensive, sorry.

SPEAKER_01 20:54

And we ready? Yeah.

SPEAKER_02 20:57

Uh yeah.

SPEAKER_01 20:59

Let's talk through what Meg's gotten from now. Meg has.

SPEAKER_02 21:01

Wine number two is my least expensive.

SPEAKER_01 21:03

Wine and then wine number one, second least expensive.

Rankings, Price Reveal, Theory Tested

SPEAKER_02 21:06

Yes, yeah.

SPEAKER_01 21:07

Wine number four, which is Nel's favourite, is your second most expensive, and wine number three is your most expensive.

SPEAKER_02 21:15

Yeah, yeah. Okay. How far wrong?

SPEAKER_03 21:18

This is my kick and use.

SPEAKER_01 21:21

Can we feel the tension rising team?

SPEAKER_03 21:24

Start from the cheapest.

SPEAKER_01 21:26

You want to start from the cheapest? The cheapest wine is wine number four. Proved your theory, correct. Yes, I'm right. Wine number three, which make which uh Mal had at her lowest is the most expensive.

SPEAKER_03 21:45

And then my wait, and then so what was the because the structure on that was right.

SPEAKER_02 21:50

It that the it was just muted. And what about these two?

SPEAKER_01 21:52

Wine number one, this one here, that's your second most expensive. Oh, so I was right.

SPEAKER_03 21:59

Okay, but then going Enjoyment. Like do would you equally enjoy these wines? This is proving your theory correct. Yeah. It doesn't matter what it's bloody.

SPEAKER_02 22:09

Bloody delicious and it's 23 dollars.

unknown 22:14

Yes.

SPEAKER_02 22:14

And the wine is Austin will put it on the show notes.

SPEAKER_00 22:18

Yeah, I'll put them all on the show notes.

SPEAKER_02 22:20

So it's a little bit unfair because wine number four, I I get what you're saying, but you you look at the structure of that wine and it's it's as it should be. And the reason not to not to overstate things. It's $70. Yeah, that is, yeah, you're right. We've spent a decent amount of money on that. And I can't go back to Dan's now and go, this is cool. Can't you? No, because we're halfway through the bottle because it's on the podcast. Right, okay. This, yes. This is if you're teaching it. The cheapest one at $23. If you're teaching Langy Nebbiolo, that's your glass. And if you've got your trains over.

SPEAKER_03 23:06

What was it?

SPEAKER_02 23:06

The Bella something?

SPEAKER_03 23:09

No way. I've never even seen this one. Okay, there is a tree on the label.

SPEAKER_02 23:18

That's the most expensive. The Masolino.

SPEAKER_03 23:21

Oh, yeah, that's the massive mascalino.

SPEAKER_02 23:23

And was that was that under court?

SPEAKER_01 23:27

So it wasn't under court. I was wrong.

SPEAKER_02 23:30

So which one's under court?

SPEAKER_01 23:32

So sorry.

SPEAKER_02 23:32

No, that's fine.

SPEAKER_01 23:34

Because it is a bit the second cheapest. So which is uh wine. This one.

SPEAKER_03 23:40

Okay, so my friends are getting married, and they gave me the wine list and said go nuts. And I was like, Do you want wines that people actually know and like and is going to make their life easy by

What To Serve It With And Final Takeaways

SPEAKER_03 23:48

do you charge for this? No, of course, they're my friends. I'm going. I'm going to do that.

SPEAKER_02 23:51

That's their wedding present.

SPEAKER_03 23:53

And she said, no, go nuts. I was like, so I can just pick cool stuff. And they said yes. And there was a langy, and I was like, you're a hundred percent putting that langy on the list because it is going to be good, even though it is cheap and it is going to be awesome, and you're going to give people a taste of something nice and delicious, and everyone's going to love it. Right? And so instead of getting like a you know, a Shiraz or something.

SPEAKER_02 24:17

Is it a go to you know, go back and keep chugger, chugger, chugger while you're having a party?

SPEAKER_03 24:23

Not in a party, but we had friends over the other night. We made pizza and we sat outside and drank wine and ate pizza for a couple hours into the evening, a winter evening in a heated little, not outside, like are we coming there next weekend? Yes. On my little deck with um better all the bread. Oh god. Okay, so uh yeah, whatever. My deck, we made it warm and we sat outside drinking the and you could just drink this. I'm sorry, but something like we also had open a very expensive Australian Tras cab and a high-quality Chianti, which is uh Saint Gervese, the main region in San Gervese in Italy. And they were nice when we were eating pizza, but when it just gets into the evening, you're chatting with friends, you're sitting around, you're just sipping red, this is what you want. You want langy.

SPEAKER_02 25:14

I agree. And this time of year, we were Austin and I were talking about transitional wines because you didn't get involved in the conversation. And I think this is the perfect transitional. She has had a week, to be fair.

SPEAKER_03 25:26

Hey, I was sending reports to sponsors.

SPEAKER_02 25:29

I was still busy. I think this is a good trans. I this is the perfect wine for this time of year when you're doing your Osabuco's and your slow brace papa di, you know, ragus and exactly.

SPEAKER_03 25:41

That's exactly what I'm making at home at the moment. That's that's that's what my life looks like.

SPEAKER_02 25:46

Austin cooks, don't you? I do. Yeah, I do. He gets it. It's got an Italian Lebanese Lebanese background, yeah. Does that have to cook? Do you have no choice?

SPEAKER_01 25:57

Yes.

SPEAKER_02 25:58

Oh, I'm sure it's born into your black.

SPEAKER_03 26:01

Okay, okay, we're at half now. We gotta go. Enjoy next class wine.

SPEAKER_02 26:04

Yes, that's my that's my line.

SPEAKER_03 26:06

Oh shit. What do I say drink well, drink well, drink well? No, that's not what I thought you gated up with me and you're a wrong.