Burgundy Wine Demystified: What Makes it Worth the Hype w/ Maison Shaps Winery (Part 2)

Ep 77

The world of Burgundy grapes and wine can be incredibly confusing, which is why I have the father-daughter duo, Hanna and Michael Shaps, back on the podcast. Today, they share what you really need to know about Burgundy. 

So, what should we know about Burgundy?

How about the Aligoté grape? Once the underdog of Burgundy, it has now risen to 6% of Burgundy’s wine production. 

Once considered a lesser varietal, Aligoté is making a remarkable comeback thanks to changing climates and innovative winemaking techniques. 

We also learn why Hanna thinks the Boozéron appellation is something special to be a part of. 

Then Michael delves into the importance of Burgundy’s parcellary system, explaining how the unique geographic and climatic conditions significantly influence the wine’s characteristics, even within short distances.

So, if you are ready to dive into emerging wine regions, unparalleled wine and cheese pairings, and the fascinating intricacies of Burgundy wine making - press play and listen in!

If you haven’t listened to Episode 76 go back and listen! It’s Part 1 of my interview with Hanna and Michael Shaps where we talked about the intricacies of Virginia and Burgundy wine production and how Hanna and Michael Shaps are at the forefront of the winemaking industry.

Connect with Hannah and Michael:

Burgundy Website: www.maisonshaps.com

Virginia Website: https://www.virginiawineworks.com

Cheese and Wine Pairing with Hanna: https://www.lactique974.com/

Book the best wine experiences in France: https://www.ruedesvignerons.com/

Episode Highlights:

• The most important thing to know about the Burgundy region

• Corsica - an emerging region in the French wine world

• What is the parcellary system

• Variations of flavor profiles due to the soil and growing conditions

• Main grape varieties: Pinot Noir, Chardonnay, and Aligoté

• Why Aligoté is becoming more popular

• Wine making methods at Maison Shaps

• What makes the Bouzeron Appellation special

• The Shaps’ favorite wineries that they recommend in Burgundy and Virginia

Transcript

0:09

Interested in learning about wine, but not sure where to start? You're in the right place. Welcome to the Cork and Fizz Guide to Wine Podcast. I'm your host, Haley Bullman, and I'm so glad you're here. I'm a wine enthusiast turned wine educator and founder of the Seattle based wine tasting business, Cork and Fizz. It is my goal to build your confidence in wine by making it approachable and lots of fun. You can expect to learn everything from how to describe your favorite wine to what to pair with dinner tonight and so much more. Whether you're a casual wine sipper or a total cork dork like myself, this podcast is for you. So grab yourself a glass and let's dive in. Welcome back to the Cork and Fizz Guide to Wine Podcast. I am so glad you're here. This is your first time here. Welcome. So excited that you wanted to come hear me talk about wine. And, of course, if you've been here for a while, thank you so much. Your support means so much to me. Alright. So today, we're gonna be hearing the second part of my interview with Hannah and Michael Shops. And if you haven't heard part 1, you're like, oh, crap, wait a second part 2. I highly recommend pausing this episode and going back and listening to episode 76 first. I mean, you don't have to, but it might make more sense. As a reminder, Michael and Hannah are the father daughter duo behind Maison Champs, a French American winery in Burgundy that I got to visit during my trip out there. Alright. Let's dive into the interview. Okay. I'm gonna take us back to just the kind of the Burgundy region. For a lot of folks listening, I think Burgundy sounds really confusing. Are they you know, whenever they just bring up the world of French wine in general, it's like, oh my god. And then Burgundy, what do I know? What would you say is most important to know about the region? Well, you know, since I yeah. I get tastings. I'll I'll take this one, but do a lot of tasting. I think the best and most important thing to know about burgundy is what matters is where the grapes are growing and then who makes the wine. Because in Burgundy, we have this amazing concept of the system, the partialary system, which kind of dominates the entire wine re I mean, that's that's what Burgundy is made from and made of, and it's this historical system, and it basically is telling you that grapes in the one specific spot versus even 10 meters away have this identical growing conditions with their exposition, their soil, their slope, the wind, etcetera, and so that they're gonna produce a specific tasting wine. Whereas, you know, 10 or 15 rows away, you have a different soil or a subsoil, and it's gonna make a difference. And then who is farming those grapes adds the last element, and that's really the key for burgundy. So to taste as much as you can, to try to identify which villages or which appellations suit your palate, and then dig deeper, which plots, which producers, which vintages, and kind of build your knowledge base from there. Alright. I like that. Because I thought that was very interesting while I was there. Like, yeah, there was a lot of talk of, like, well, Palamar makes, like, this kind of flavor and kind of or, like, you know, you'll notice this versus, you know, this region does does this instead and even just, like, talking about the difference between those and learning, yeah, which one suits your palate. I will say, like, for anybody listening wanting to learn, like, I don't think it's necessary to, like, learn all the regions at once. That would be very overwhelming. I like, Hannah, your technique of, like, taste them. And as you go, kinda make notes about which ones stand out to you and which ones you like that flavor of. The more you learn from burg about burgundy, learn that specific villages or specific subregions have a flavor profile. Right? So if you're looking say you were like, I wanna drink burgundy tonight, but I'm having oysters. You're like, which burgundy? And then you're like, oh, maybe it's Saint Romain or maybe it's Chablis. And then you can dig deeper based on, like, the flavor you want. And then from there, you go to specific plots or specific, you know, Premier Cru or even a Grand Cru from the general area, and that really gives you a jumping off point. Yeah. Definitely. Alright. Well, let's talk a little bit more about your wines at Maison en Champs. What is your wine making process like? What makes kinda each of the bottles difference for those that kind of because you do you sell I I did wanna double check. I know you sell in your Virginia tasting room. Does your wine make it outside of Virginia as well or to Canada at all? The wine has been sold in in Canada over the years. We've been in in Ontario, not on a regular basis, and we do sell along the mid Atlantic region. But we're small, and originally beforehand, I came into the business. Everything was was sold through the winery in Virginia. Majority, we have a distributor in, in Virginia that was selling it, but, we could sell most of the production direct to consumers. And then Hannah has now been developing other markets for us while she's in Burgundy. So we are now shipping to Denmark and England, UK, and burgundy. We have a few others in this. So it's starting to and and now we open the tasting room, the Cabo in in in. So we're selling more direct. So everything is shifting a little bit, which is good timing because, you know, fragrant prices have gone up and consumption has gone down, so it's good to be a little diversified. So so yeah. So that's, you know, in terms of the production and and breakdown, but, you know, we're making the wines, you know, more traditionally is what we try to do. All the all the vinification, all the ferments are non inoculated or just wanna call them natural or whatever the terms are for yeast. We don't add any yeast, so it's more trying to, you know, really respect the sense of place, terroir, doing that. So, that's, you know, traditional method. And same with the the reds, where we do a high percentage of whole variable cluster pinots. And that's a style that I prefer. It goes hand in hand with the natural, you know, slower vinification process. And so, you know, a little bit more old school with some modern not technique, but maybe how we say practices. Refrigeration is important and sanitation is important that maybe not all Burgundian producers are on top of. And so we've implemented a few techniques in terms of maintaining quality from some, you know, US practices that I you know, when I first started harvesting in burgundy in 05 you know, when we were buying grapes out, went on the field and and harvesting the fruit from growers, they were kinda looking at us like we were crazy because we were harvesting in small lugs like we do instead of big bins or bigger lugs. And I also back in 05, you know, nobody was renting refrigerated trucks to carry the fruit in and to hold the fruit in because a pit could take all morning. Instead of leaving the fruit out in the sun all morning in the heat, we were putting them in, you know, a refrigerated truck to to hold it, and that didn't exist. Now it does. Now you see what I've seen is that a lot of the the current winemakers in Burgundy all are next generation. They've all done internships abroad in Australia and California, and they've learned some of these techniques and now have implemented a lot of these things that, you know, I've been doing for a while. And so it's interesting to see the change in the past 20 years, in Burgundy. You know, that's kinda still maintaining the traditional winemaking approach and philosophy at, you know, emphasizing some things that could really help ensure quality. So Yeah. Absolutely. Just a quick reminder. If you are not on my mailing list yet, what are you waiting for? I would love for you to join. When you do, you'll get a free shopping guide that has 15 of my favorite wines under $15. Head to corkandfizz.com, scroll down to the bottom, and there'll be a little section where you can join the mailing list. I send out a weekly newsletter filled with wine tips, recommendations, special offers, and so much more. Now let's get back to the show. I wanna talk about one of your specific bottles that reminded me when I was thinking of the tasting. So when I think of burgundy, I tend to think of Pinot Noir and Chardonnay. Those are, like, the 2 main varieties. But I know when I tasted there, we tasted a really wonderful aligote. Can you tell us a little bit about that grape and why is it special? Yeah. So aligotay is now up to 6% of the production in burgundy. It used to be kind of the lesser respected, lesser known white varietal because it used to be made maybe in a style that was more acidic. It's generally kind of tends to be a bit more Mhmm. Not as buttery and round as So it is traditionally higher acid varietal and little green, and it was always treated as the other white grape. So it wasn't getting a lot of attention, especially when the Chardonnays were really hot and trendy past 20, 30 years. And and now with, you know, with prices going up and people, you know, trying to find more value, and then you throw in global warming. Is ripening a lot better, a lot more heat, so it's not as acidic. So it's really you know, it still has great acidity, but it's not you know, we're noticing that, you know, the harvest dates are earlier and earlier every year, so we're getting a little bit different. Now that's hurt. The other some of the other varieties that we want more acidity in, you know, whether it's charder and pinot, but that would go to benefited from from this. And so the style is changing, and I've been a a big fan of, of Algoate way. You know, it's been our our first production was in 2012, so not that long ago. But it and I've always done a a a style with some skin contact and, you know, barrel ferment and stainless blend of the 2. And so we were able to get a hold of a parcel in Boozeron, which is the main appellation for for Allegroote, and and we were very lucky. Our parcel, the Boozeron Lake Lecloux is, just under a hectare, about 3 quarters of a hectare that we have, and, it's an amazing site. Just incredible slope exposure. One of the more solar sites Yeah. It's a very hot site with a lot of rocky limestone soil that reflects a lot of heat. So it ripens very early, you know, compared to some other sites. 2 or 3 weeks before some of our our peers in the region. Yeah. It's a really interesting site. So we've been, you know, loving it and loving, you know, the winemaking. We do, you know, skin contact, then we do, you know, mix both oak old oaks. We blend we blend stainless and oak, and so it's been been really appreciated the style that we're doing and and very, very excited about the potential. And on a personal note, I really enjoyed being part of the boozeron. Like, the syndicate called the Audigy, and it's, like, the people that are everyone who's making Boozeron is there's meetings, there's required tastings, there's activities, and it's really just to promote aligotay from Boozeron and well, Boozeron is aligotay. And so it's been really nice to kind of be part of that community and kind of champion this lesser known varietal from this village that many people still don't know is producing and has, you know, produced really qualitative aligotay. And so we've had blind tastings of, like, 30 different aligotay from the from Bouzaron to see if there's, like, consistency. There's, you know, presentations, meetings, and it's really, for me, been a nice community to kind of enhance my knowledge and and participate in, and I've appreciated that. Oh, it's so cool. So is because Boozaron is like because normally, I tell people, if you wanna find aligotay, it needs to say it on the bottle. Right? It would say burgundy and aligot. But Bouzeron is aligot the only that's the only white wine they make? Under the appellation Bouzeron. Yeah. The name Bouzeron is now synonymous since 1996 with the aligot grape. Okay. So Pomard is Pinot Noir. Bouzuran is aligotay, and it's only aligotay at the village level in all of the 5 subregions of Burgundy. So it really is synonymous with that grape. And to be a Bouzuran, you have to be an aligotay. Okay. Cool. Good to know. I feel like it's just always nice to know these things and what to look for, but we could do a whole podcast. I I do plan on having a separate podcast about, like, learning a little bit more about what to look for on a burgundy bottle because, whoo, that is a lesson in and of itself. I'm curious. Is there a wine you don't currently make in burgundy that you would like to? This podcast is sponsored by VotCel. When you're enjoying a glass of wine, temperature matters. And you don't need to be a wine expert to know this. 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I got one for my mom at Christmas a couple years ago and she loves it. Head to vocill.com, that's vocill.com, to get your perfect wine chiller, and don't forget to use code corkandfizz for 15% off your order. This podcast is sponsored by The Cork Crew Virtual Wine Club. Interested in trying new wines but not sure where to start? Or maybe you've been listening to this podcast for a while, and you love the idea of tasting wine live with me. If that's you, come join my Court Crew virtual wine club, and you'll get to sip wine with me twice a month while I help you find new favorite wines. The Court Crew is not your ordinary wine club. This is a community of people who are passionate about exploring new flavors, learning about different wine styles, and having fun along the way. And the best part about this club? Purchasing the wine is completely optional. Plus, all events are recorded, and you have access to the full library of recordings as a court crew member. So you can always catch up if you can't make it live. Oh, and did I mention it's virtual, which means you get to do all of this from the comfort of your sofa in your pjs. No need to worry about driving in crappy traffic, finding a designated driver, or spending an arm and a leg on a taxi. Wanna give it a try without the commitment? You're in luck. Right now, I'm offering a free class pass to anybody who wants to try out the Court Crew virtual wine tasting club. With this pass, you'll be able to join a Court Crew event of your choosing. No strings attached. I don't need your credit card. I don't need you to sign up for anything. You'll be my guest. Simply head to corkandfizz.com/freeclasspass to get your class pass and be one step closer to becoming a member of the best wine tasting club around, the court crew. I can't wait to see you there. Now let's get back to the show. There's lots of, villages in The the ones that I mean, Roman Colsie. Right? No. There's a lot of There's always you always wanna have some other terroir to work with other applications. The No. There's nothing that you the My my favorite is yeah. I love Fellini, Montrachet full of tier. Full of deer. But But that's you know, these are, you know, always dreaming, maybe something. Yeah. I never thought I'd actually be able to buy land and burgundy either. So you never know. You never know. Right now, we're we're thrilled to have what we have at our Vineyard Holdings in Volney and Palmar primarily are are fantastic. And and so, yeah, you just never know. Opportunity comes up. There's plenty of, plenty of places we'd like to In plant in. Yeah. Absolutely. I feel like you couldn't go wrong with pretty much any most spots in Burgundy. So besides your winery, I feel like this is a great opportunity to kinda learn about what are some of your favorite wineries, both in Burgundy and Virginia that you would recommend. This is a question I always love to ask, like, wineries that I enjoy, because usually they could take me to other wineries that if I enjoyed yours, I'm gonna enjoy theirs. Why don't you go to Virginia? I'm gonna make Well, it's hard to do that. I gotta wanna leave people out. It's just so you know, there's the the kind of the legends that have been around that are well known that obviously have been respected and gained the the trust of the wine buying public. So those are obviously for me too the best producers and and you know? Yeah. In Virginia, you know, Jiminwah, Linden Vineyards, if everyone gets a chance to go there, I'd highly recommend that. He's a he's a legend and makes great wines. And then, really, the the Charlottesville area, there's so many great wineries that are, And it went well. You can speak to the wine enthusiasts, Central Virginia Oh, yeah. And and award. The Monticello AVA and which is the area around Charlottesville was chosen last year as a wine region of the year by the wine enthusiast magazine. So it's really starting to get some exposure, and all the wineries there are really in terms of Virginia's top producers are kinda coming out of the show also, the Monticello AVA. So there's so many great wineries there, whether it's, Barbersville or King Family or Pollock. Those are just to name a few. They're all great producers that that I respect their wine. Yeah. And Burgundy is hard because I have a lot of friends and and colleagues who I admire and make who make wonderful wine, but who also don't develop their their tourism. So it's kind of a a tricky kind of balance to suggest because I know that if I suggest them, they're not always able to welcome visitors. And then there's places that do have an amazing welcome, but I'm maybe less close to the team there. So there's, you know, a couple small places in Pomar. There's a couple small wineries in Meursault. But I think what I can recommend for sure is a website called Rue Devignoron, and that's actually a French platform for a lot of different wine experiences and wine wine visits in especially the French wine regions. And they have a great selection of small Burgundian producers who welcome visitors in a really, like, approachable manner and not just the big ones. But I also will say if you do come to Burgundy, it's important to go to, like, a because they have an amazing or Chateau de Merceau. You can see these amazing sellers, these historical properties, and I think it's a great balance to do at least one larger format or larger style producer. And then maybe wherever you're staying your accommodation, they usually will have a list of small producers they recommend or, you know, kind of wander around the villages and see if someone has assignments as they're open and and just pop on in and and say, hey. Oh, I love it. I'll have to have you send me the, website because for those that don't speak French, I was like, I do not know what that is, but I'll put it in the show notes for everyone. I think that's a that's a great, great suggestion. Okay. We already asked about where the the wines are available. And then finally, just the last question here for folks that are visiting Burgundy, how can they come taste your wines? I am one of those few people in Burgundy who answer my email, so you just email me. You go on our website, you email me, and, we have an email dedicated for our tasting program. So it's visit MaisonChaps, I believe, at g mail dot com, but we can confirm that. And so it's the the best though is to give me a heads up because we're not. My office is no longer in the same facility as our tasting room. So often, I'm not there unless I know I have to be there, same with my colleagues. So the best you can do is to let us know you're coming. I believe in Virginia, they're you're open every day. Yep. So it's less important to tell them you're coming. They're they're really happy to see you any day of the week. We're really a small team in Burgundy. So as much as a heads up you can give us as possible, the happier and more available we can be. No. I appreciate that you responded to email. I learned that from a friend who now lives in France. Had to have him call a few places because he was just like, France does not do email that much. You typically call. And I'm like, well, I don't speak French, so that would be an unfortunate call in a lot of places. Yeah. Email or, yeah, social media. But email is usually preferable, and we can we're usually very accommodating. We just need to know. Sure. Okay. Great. Alright. Well, the last bit of this, I always do what I call a speed round. And it doesn't mean that you have to, like, answer it super fast. It's more like don't think about it too much because, otherwise, the the question would take forever. It's just kind of like top of mind, what what comes to mind. So for example, the first one is, what is your favorite wine at the moment? Of our wines? No. I think in general. Just in general. Yeah. It can be your wines. You could answer both for your wines and a non your wine. Just what's my thought is kind of like, what are you reaching for right now? What is kind of what's really exciting, or what are you what are you drinking now? I often reach for an Alsatian white, like a Sulfonar, Gewurztraminer, or Riesling, different styles. But usually, like, the Gewurztraminer Sevonner blend is my go to. I really like the freshness and a little, maybe, bit of sweetness on the back of the palette. What did you have for lunch today? Oh, actually, today, I had a a Catalan wine, white wine. Actually, I had a great, savoir wine the other night here that was blew me away. It's well known that I'm in from. He's from. What was it? What was it? Yeah. Yeah. It was a great, blend of Persain, Mandu's, 2017 that kinda blew me when it was a great wine, really great wine. But, anyway, no. I tried everything. I don't really No. We almost we had Lebanese wine yesterday at lunch. Yep. We had a Lebanese wine. We were curious people. Yes. I love it. Okay. How about favorite wine region that you've ever visited? Tuscany. I think Tuscany is incredible. I think the wines have big personalities, but just the the wine region itself is incredible. We also we had fun in the Douro Mhmm. The other day. Yeah. The other year this last year. So not necessarily pork wines, but more No. We did like some pork like field blends. Yeah. Like, that was That was eye opening. Some you know, people are making some really great wines now there. There's still good value. I love Corsican wines. Oh, yeah. That's her big thing. Yeah. I like that. She likes Corsa. So of course, she likes the wines. Yeah. That's the second time. Let's come up with when talking to somebody who knows the French world of wine, Corsica. They she she mentioned it as, like, one of the ones that's coming coming up to be on the be on the lookout for. Cool. Okay. How about a wine region? So it's on the flip side, a wine region you'd like to visit. I think I would like to visit Tokay because I like sweet wines. And I've never been to Hungary, so why not? On my list is definitely Greece and do some of the I think it's a good Greek wines. I'd love to get into some of those. It's a combination of wine and where the wine is growing, I think. It's not it's like it's like what's the travel scene in the wine region? It's like, you know, Greece Greece is always a good idea. But That's one that I haven't gotten to yet. So Yes. Well and especially with Greece with, like, all of the indigenous varietals and and so many unique wines that you're really only gonna find in Greece. Yep. Exactly. Okay. This one this is the one that people don't love. But, again, just the first thing that comes to mind, it doesn't have to be, like, the best of the best. What favorite wine and food pairing? Oh, that's easy. Cheese and wine. It's just not hard at all. And then to go deeper because I'm sure you're gonna ask me which cheese and wine. Yeah. I'm always, always, always a fan of the Virginia petit manxangue with the blue cheese. Oh. I love the sweet and salty. I love it with, like, a fudgier blue, my favorite. And I also really like if we're gonna go back to boozerin, boozerin with the goat cheese. And that's it. That you just all you need is cheese and wine, really. So what's other food? No. But what do you What's my favorite, like Food and wine pairing. Food and wine pairing? Yeah. It's hard to eat. We like to eat. Yeah. That's lately, I'm I'm big into stewed pork cheeks with with some pomade. Okay. Yeah. I like it. Hannah, I noticed both of the wines you mentioned were white wines. What are your thoughts on pairing, like, red wine and cheese? Great. No problem. Pomard and Poise? Easy. Anything pairs with cheese and wine. So I have a whole a whole list. Yeah. I really like the way the acidity in those two whites that I mentioned really kinda play with the the creaminess of the cheese. But you can have tannins play with earthiness in cheese. You can have dark berry fruits in wine, play with kind of and the animal flavor. You know, there's a whole there's a whole gamut of things to play with. It just depends on what you like and what you're looking for, but I don't discriminate white wine, red wine, rose, sparkling. I can pair it all. I can drink it all. I'm with you. Well okay. Actually, now I just have to ask. So if people wanna do a cheese and wine pairing with you in burgundy, is that an option, and how do they book that? That is an option that is currently offered through a separate platform called La ique 974, and I can email you that. And that is a company I've started this year to really focus on cheese education and cheese and wine experiences in burgundy. More often than that, we do use I do use Maison Chaps wines, but I also create tailored experiences to kind of what the the consumer and the client is looking for. Cool. Okay. Yeah. We'll make sure to throw that in the show notes as well. Alright. Last speed round question. What is a wine that surprised you lately, good or bad? I don't even know why I just mentioned that was the surprise that I had. So that kind of The kind of oh, the Savoy? The Savoy. Yeah. Savoy wine. And the Persimonde. This one that was I mean, I've had it before, but that one was exceptional. It really fooled me. What did you think of the Lebanese wine? It was okay. I was just eating lemonade. You see, no. I had it. It was it was it was it was nice, but it was kinda you know, there was only one kind of it was a blend with local grapes, but also French varietals. So I was a little disappointed. It was Viognier and Chardonnay blended into the forget the variety with being with an o, that I never had before that I should know this. Yeah. I just did a oh, it wasn't Odessa, was it? Or no. That's the black grape that they have. Yes. I can't remember the name of that, but it was good, but it wasn't you know, you wanted something more authentic that wasn't so disappointed. We didn't know that when we got the bottle. I guess if I had to say, last night, I had, for the first time in a very long time, our dessert wine from our Virginia winery, the raison d'etre 2017, and I really liked that it was, you know, still it's what? 8, 7 years 7 years later, it really, really, like, rich, but, you know, still had acidity, and it really I didn't the vintage surprised me that it was, like, tasting so fresh and and giving a lot, and it's one of it was one of the wines I really liked when I was in the US, and I haven't had the opportunity to have it recently, and that was a nice surprise. Yeah. I love that you highlight too that you like sweet wines. I feel like so many people in the in the wine world now. Sweet wine is, like, not given, like, sweet wine is not given the attention it deserves. So it's nice hearing wine experts be like, I like sweet wine so we can keep encouraging more people to try try the the sweeter wines. But wonderful. Well, thank you guys so much again for joining me during, again, a crazy busy time. I really appreciate it. I'm so excited. Your wines are on their way to me, so we'll get to get to taste those again soon. But, yeah, thank you thank you again so much for joining. Yeah. And don't hesitate if you, you know, if you're ever moving to Virginia or coming back to Virginia. We, yeah, Virginia has a really like, we're talking about deep wine kind of experiences and wine culture, so don't hesitate to reach out if you need any suggestions or wanna come to our other property. And, yeah, we really appreciate the opportunity to share our story. Wonderful. We'll have a great, great event tonight. And, yeah, hopefully, we'll see each other again soon. I hope you enjoyed this episode of the Cork and Fizz Guide to Wine podcast. Of course, if you're taking a trip to Burgundy or Virginia or you live in the Virginia area or if you live in the Burgundy area, heck, I remember when I was out there, somebody messaged me on Instagram and said, hey, I live here. This is so cool seeing you in my city. And I'm like, oh my god, you live here? That is so cool. But anyway, I highly recommend putting Maison Chaps and Virginia Wine Works on your must visit list. And if I was going back to France, I'd 100% book a cheese and wine pairing with Hannah, so be sure to do that as well. I will put all the links in the show notes so you can do that. If you love this episode as much as I did, please just take one second, go on your app, and either rate it, so there's a spot where you could, you know, you can leave, I'm suggesting 5 stars, but it's, you know, up to you. How many stars do you feel like this was? And if you're on Apple Podcasts, you can also write a review. This does not have to be a paragraph, an essay. Like, you can literally say one sentence about what you like about this podcast. It really, really helps me and helps my podcast grow. So I would so appreciate if you could do that for me. In next week's episode, we'll be continuing the France and French wine miniseries, and I'll be sharing more about the tastings that I did in Beaujolais and Burgundy. I was just gonna do Burgundy, but then we had such an amazing tasting in Beaujolais that I was like, I can't not talk about this with you, like, I have to highlight this amazing winery. So we will be talking about that, and of course, sharing everything that I learned along the way, because I learned so many new things that I never would have thought of here, in the US and while I was there. Thanks again for listening, and if you wanna learn more about wine, come follow me at corkandfizz on Instagram. And if you're interested in exploring new wines and joining an incredible community of wine lovers, be sure to sign up for my virtual tasting club, The Court Crew. You can actually come join your 1st tasting with The Court Crew for free. All you have to do is go to corkandfizz.com/freeclasspass. You don't even have to enter a credit card, nothing. You just sign up for a class pass, choose the next event you wanna come to, and you can come see what this cool crew is all about. Alright, cheers.