Bung Pod!
Based in Washington State, Bung Pod is a wine podcast fusing comedic and unfiltered, unapologetic conversation with the passion of wine and unruly hot takes. Hosted by Ian King and Jas Shattuck with interviews by special guests within the wine community. Whether you are ready to learn something new about wine and grow your knowledge, or you are just here to have a good time, this podcast is for you!
Bung Pod!
#13 BONUS - Brie Cheese EXTINCTION!
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Ever wondered why some wines leave you reaching for the aspirin while others have you dancing with delight? Pop a cork with us as we sip on Sonder Wines and debunk the sulfite-headache myth once and for all. You'll be laughing your way to becoming a savvy sipper, as we blend humor with insight on all things wine, from the misunderstood 'natty wines' to the truth behind those pesky headaches. Plus, we'll even spill the beans on wine ingredients that could be the real party crashers.
Imagine pairing the perfect cheese with your favorite glass of vino—yes, we're talking a cheese lover's utopia. As we wax poetic about the future of Brie and share mouthwatering picks for your next charcuterie board, you'll feel like you're right there with us, sharing stories and savoring the raw truth about milk products. Get ready to add cheese maker to your resume, or at least impress your friends with some creamy, dreamy cheese board inspiration.
And for those with a thirst for knowledge as well as a good Merlot, we chew over the FDA's push for ingredient transparency on wine labels. It's a game-changer for allergy sufferers and anyone curious about what's really in their glass. We also explore how celebrity winemakers shake up the vineyard, from Clooney's latest venture to Pitt's grape escapades. It's a toast to the power of community support in the wine world and a call to embrace an abundance mindset, so let's raise our glasses to learning, toasting, and thriving together.
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Wine Tasting and Vegan Wines
Speaker 1Bung pod, welcome back Wonderboy. And we got Jazzy J. What is a bone? The whole of the barrel is called a bong hole. Inside the bong hole is called a bong wine with mayhem. That's what it's about.
Speaker 2Welcome Zoney, gang then gang 진행. Well, it's one of your hosts.
Speaker 1In the building.
Speaker 2Yeah, here I feel like you need a cape, like.
Speaker 1It's wonder boy too. It's not even like the main superhero, it's like the little sidekick that's like Robin. That's a little bitch boy sidekick. That's right, robin.
Speaker 2Oh, my god, I love.
Speaker 1Jazzy J. Jazzy J is the main superhero. I'm just a little bitch sidekick but yeah, I could be like poison ivy. Yeah, who's that again?
Speaker 2Poison ivy.
Speaker 1Yeah, who's poison ivy? I don't know poison ivy.
Speaker 2I yeah the one that controls the plants. Oh Wow, yeah, you have a bit right head.
Speaker 1You do have a bit of a green thumb.
Speaker 2So there it is. All right.
Speaker 1No, if you haven't watched the main episode. We are drinking a natty wine tonight and we talked about natty wine and what natty wine is.
Speaker 2So would you like to go into what we're drinking, what it, and give us the notes on it?
Speaker 1This is the saunder wines. It's 50% Grenoche noir and 50% Pickpool Blanc, co fermented together in the same tank. It is really good. It's juicy. My buddy in Oregon calls it juice box. He's been. I. He's like I've been on this juice box kick lately. Man, I just love that. Those porch pounders 11.5 baby 11.5 a bv. Yeah, it's really fucking good, Honestly actually I'm very impressed.
Speaker 2So I Said on the last episode I'm pretty sure this is probably one of the first natural wines that I've had. Haven't had many of them but I for a light wine. It hits it. I mean you say the grape variety?
Speaker 1Yeah, I blocked out Grenoche noir and Pickpool Blanc.
Speaker 2Yeah, okay, cool.
Speaker 1Yeah, all from the southern Rhone region of France. Originally nude, these grapes aren't, but these are from Washington state.
Speaker 2Yes, but yeah, I'm actually very impressed. This is a great one. I said by the pool side on a hundred and five day, chill this baby down facts. I Could drink this all day. That's 11.5. Give me four of these facts, let's go. Let's go join the wine club. Join the wine club.
Speaker 1Yeah, saunder wine club. We should we. Yeah, we're gonna do a wine club at some point, got it yeah?
Speaker 2What is it gonna be called?
Speaker 1Bung bitches. Bunghole wine club.
Speaker 2All right, so let's catch you guys up. So we talked about Natty wine, we talked a little bit about soul fights. So, to sum up, the soul fights, because that's more. Not saying natural wine isn't important, because that is a huge topic, but Ian did a great job explaining it. I'm not gonna have him explain it again because I know he won't remember, so I'll remember just take another 30 minutes of our time.
Speaker 2We brought up soul fights, which is a very big topic, I think, because I listen to people. Come into my tasting room that I work at. I don't own it, but maybe one day I'll own own something, have my name on it. Besides this, yeah, which actually I could just do this, okay, so okay, but we want to make it clear that soul fights Aren't the reason why you're getting headaches. Soul fights are in a lot of processed foods Dried fruits, nuts, potato chips. If you feel like soul fights are the problem, please research. It is not the problem. Nope, maybe try having it with food.
Speaker 2Maybe try drinking some water yeah and remember, when you go wine tasting, to eat, to drink water, you're probably dehydrated. Yep, that's probably a main reason why you have a headache. It is not soul fights. Another topic that we brought up was People coming in and saying, for example, I'm allergic to cabfronk.
Speaker 1Go fuck yourself lies.
Speaker 2I mean it is so, if you aren't aware, wine is a big recipe for winemakers. They don't have to specify what is on or what they've done to the wine or how they did it or anything like that. So it's not Probably the wine.
Speaker 1I'll be right back. I forgot my zins.
Speaker 2Oh Jesus continue. It's probably not because of the wine itself. It's that recipe that they made that gave you that headache. They could have added so many things, including soul fight, or yeah, soul fights. Or say like Tan and powder.
Speaker 1Tan and powder is one oak powder. There's like basically the same thing, but there's so many cell stab like there's cell stab is terrible like so many I worked with only one winery. I've worked for like five wineries and only one of them that produces wine On like a larger scale than the other ones. Kind of they Put cell stab in their wine before bottling it's both stabilize the wine.
Speaker 2Yeah, and that's a big thing for soul fights.
Speaker 1I mean it's to stabilize your wine but the less you add to the wine, the better your wine is gonna be, because every time you move the wine, if you move the wine from like with a pump or with gravity, from a tank to something else, you're losing complexity at that point and then so the less you move the wine and the less you add to the wine, the more complexity and interesting your wine is yes, you're gonna get those natural flavors of that specific grape.
Speaker 2Yeah so facts. I just want to make that clear, especially for our patreon.
Speaker 1So this kind of transitions started interject, but this kind of transitions into our first kind of topics. So we're gonna go going over two topics here in this patreon episode. We're gonna be talking about Ingredient lists on the back of wine bottles and then we're gonna be talking about the extinction, possible extinction, of the free cheese, which is gonna be really sad.
Speaker 2Yeah, don't.
Speaker 1But there's other soft cheeses out there. There's other soft cheeses.
Speaker 2Also, I'd like to bring up the topic that you know more about, and that's vegan wines.
Speaker 1Oh shit, we can talk about vegan wines in the last one.
Speaker 2Yeah, which. Yeah, I'm fine, but I just want to bring that up again.
Speaker 1Okay, the vegan thing. Let's do that first, because I feel like that has some most questions.
Speaker 2Vegan. Again, this is a topic I'm not very knowledgeable about. Ian might say some things I'm aware of, but this is all on him.
Speaker 1On that side of things, so if you're a vegan D and it really depends on what kind of a Gandhi you are you could be a V Gandhi that is More based on the ethical side, the Euro vegan, because you don't like the usage of animals, period, and anything that you consume or wear, which, if you don't wear. Settle down then yeah, maybe you should just be making your own clothes.
Speaker 2But and it's our cute, let me know.
Speaker 1But so most, most V Gandhi's, I feel like, are more in the realm of I just don't eat it or consume it Anything else. I'm not an ethical V Gandhi, it is Just not something that I eat. So vegan wines what is it? Why is a wine not vegan? Because it is liquid Wine, does not come from animals, so it's a fruit but I do have a I I honestly have a question for vegans, or V Gandhi's as I call them.
Speaker 1If you know that that movie Scott Pilgrim versus the world, so that comes from. It's hilarious. He gets vegan powers because he's V? V Gandhi anyways. So gosh that movie. Gosh that movie.
Speaker 1If a wine is Vegan friendly, it means they did not use things such as egg whites, fish bladder and pig intestine to Find their wines. What is finding it is taking out the small little microscopic Particles in the wine that can sometimes make wine cloudy here and there. I have never worked for a winery that has done fish bladder or pig intestine, but I've done egg whites. Usually this is done before you filter, so those Products will not be physically in the wine bottle when you have the wine. So you don't have to worry about any weird flavors or anything Weird in the wine period. You're just drinking liquid Because it is filtered out.
Speaker 1The finding happens before you filter everything. So let me make that super clear. But if you're, if you're vegan and you really love Spanish red wines, you're gonna have some trouble finding Wines that are not fine with egg whites, because Rioja it's an area in Spain where Temporneo is from they exclusively, exclusively, use egg whites to find their wines and that takes out a lot of phenolic bitterness at the end of the wine, really to hone in the wine drinking experience and make it the wine as beautiful as it could possibly be To the wine drinker. That is the reason for the egg whites, or the fish bladder, or the fucking pig intestine another.
Speaker 1It's. I've only heard of the last two, the pig intestine and the fish bladder. I've only heard of it. I've never Experienced making wine in that way.
Speaker 2You're making your wine like that. You are so messed up. Send it to me so I can try it.
Speaker 1But that being said, like a, the fish bladder and the pig intestine cannot be a physical. I'm trying to get it here. It has to be liquid, right? It can't. It can't be like a physical thing. So you're not filtering, you're not actually putting a pig intestine on the tank and filtering it through an actual intestine. You, it is a liquid that you're adding to the wine and mixing it in there, making sure it's homogenized in there before you filter it out. So Whenever you find a wine, there's always going to be Sediment or residue left over in the tank. At least you hope so, because that means it worked right. So that's what egg whites do. I've used egg whites a few times, but mostly people fine with Bentonite. Clay has been the yeah, the whole egg white thing is really to take out phenolic bitterness at the end of wines.
Speaker 1You could pause and it's pretty much exclusively used with red wines, but some people use it in whites too. But, yeah, rioja, spain uses it and pretty much all of their all their red, especially Lopez a heredia, one of the biggest and most famous producers of Rioja. They make amazing Tempranillo wines. They always use egg whites and all their wines. So, that being said, their wines tastes great. So there is that, yeah, so that that's Veganism in wine and there's. So my challenge to vegans, or the vegan these, as I call them sometimes, is they usually like the use of biodynamic or organic grapes. But the thing with biodynamics is you are using animals to Grow your grapes. You're not adding their, their particles in the soil, but you're using them as working tools, whether it be goats or horses or cows or chickens, to fertilize or something like that. Usually, horses and cows are used to hoe your your vineyard and the olden days, if you want to go that deep.
Speaker 2And still used.
Speaker 1I mean, yeah, some people do still do kind of wild to do that still with all this technology. But yeah, so my, my challenge of vegans with drinking wine, if you're really that particular Into it, are you making sure that the wine isn't biodynamic because that has the use of animals and fertilizer and their poop In the soil to grow the grapes? So that's my challenge. I don't understand that whole thinking so technically your wines. In my opinion, if you're an ethical vegan, then your the whole biodynamic thing is not vegan technically.
Speaker 2Yeah, technically in my opinion, so I'm still using animal product.
Speaker 1You're still using animals to make wine. You're just growing grapes. So you're not putting the animal products into your wine like you're not, you know consuming the grape getting it, which is the grapes are consuming it, though off the fertilizer and where does it end? Where does it start? Is it the chicken or is it the egg? Is it the, is it the goat or is it the wine? Who?
Speaker 2knows, is it the goat or is it the brie?
Speaker 1Oh, speaking of brie this is so stressful.
Speaker 2This is really stressful. I need to drink to this one.
Speaker 1I'm not gonna cheers to it though.
Speaker 2I'm not cheers into that. Breachies gonna extinct people so the other day, I you know, okay, I I Saw a post. Yes, I relied this on social media, but I did follow up with it.
Speaker 1So I read the article. I clicked on it. I read the article.
Speaker 2So I read a post that said brie cheese is going extinct. I Am cheese fanatic me too.
Speaker 1Breachies is a Cornerstone to your charcuterie board. It is I mean it's go with what perfect.
Speaker 2It goes with everything. Throw a little jelly on there or throw a big jam cracker, you know, could do it all day. So the concept behind this is that the what was it? The yeast or whatever? It's a bacterium, the bacteria bacteria that goes on to or that helps make this brie brie.
Speaker 1She's asked a mold, and with mold you need a certain bacteria for each cheese.
Speaker 2Well, that particular bacteria is actually going extinct, like it's literally being Used.
Speaker 1It's kind of like if anyone that listens to this has ever or ever if they know about kombucha and how to make kombucha. You need a scoby, which is a mother Yeast bacteria making sourdough. Yeah, yeah, thank you. That's that's a lot more. Yes, that's a lot more relatable.
Speaker 2Yeah, so you have your mother yeast and then you go face off that well the mother.
Speaker 1Brittle apparently can only use the same bacteria so many times yes, so Apparently okay.
Speaker 2So that was according to the French and which is like the main domain.
Speaker 1Yeah the French are really upset because they that's our cheese and wine is their culture the word charcuterie. Charcuterie is French, it means meat and cheese.
Speaker 2Literally, You're just so bougie.
Speaker 1I'm not making that up, that's just true.
Speaker 2I know, but you pronounced it so well.
Speaker 1Schachelschli.
Speaker 2All right, settle down there. Boom, but yeah. So apparently Ian was reading this article earlier that was explaining that they are trying to come up with something to be able to continue it.
Speaker 1They're creating another bacterium that is very similar to it, but they did say the taste and the texture. Are we going?
Speaker 2to be the same.
Speaker 1Yeah, experts are saying that it's not going to be the same, so that's sad.
Speaker 2Buy your breed, I guess.
Speaker 1Buy all of the breed.
Speaker 2Buy all of the breed it's like talk about anxiety? Yeah, I hate it, it's all like it's breed and like a couple other cheeses. It's not like a couple other cheeses, and then maybe I'll grab breed.
Speaker 1Top five. Top five cheeses right now. What's your top five?
Speaker 2A charcuterie board Smokuda Breed.
Speaker 1Let's go.
Speaker 2I like the crumbly, the one that comes in the circle.
Speaker 1Borson cheese.
Speaker 2Maybe yes, I think that's it.
Speaker 1Fuck me up with that.
Speaker 2Oh, so good.
Speaker 1Is it garlic and herbs in it?
Speaker 2Oh, yes, that's the one. Damn, oh damn, that's my number one.
Speaker 1You got one more right. You just named four.
Speaker 2I named three.
Speaker 1You named three, so you got two more.
Speaker 2Top five. Good cheddar cheese is always I love, like a smoked cheese.
Speaker 1Any smoked cheese, smoked cheddar, yeah, yeah.
Speaker 2I'm here for.
Speaker 1Yeah.
Speaker 2I don't know. I'm being put on the spot Do you know five cheeses. I just ate them.
Speaker 1Let me give you, I give you my top five.
Speaker 2Go.
Speaker 1I love aguda, although I'm not a huge. I didn't have good, I did have good Smoke. It was your number one, although I would.
Speaker 2Good is definitely my favorite.
Speaker 1I would go without the smoked. I do like the double, like the creamy Gouda, okay.
Speaker 2That's a whole. I feel like that's like a big fan, I mean it's a different vibe. Yeah, smoke good. Compared to like creamy Gouda is like two different Goudas. Yeah, like it's not even the same.
Speaker 1But they're all pretty good. They are pretty good Okay.
Speaker 2I would put that like creamy Gouda for me Like a good creamy. Yeah.
Speaker 1Breeze, another one for me.
Speaker 2Yeah.
Speaker 1So I'm two on the cream right there, borson. Borson is my number one, this guy being number one.
Speaker 2You've said that before.
Speaker 1The garlic and herb Borson is fucking phenomenal.
Speaker 2I like the farmhouse cheese that we used to have, or that a winery has Actually some wine. A lot of wineries have it. I like that one.
Speaker 1Yeah.
Speaker 2Oh, and balsamic.
Speaker 1Balsamic what oh, balsamic?
Speaker 2It's, I don't remember the kind.
Speaker 1Okay.
Speaker 2I just know I can buy it at Safeway.
Speaker 1There you go. I like Gruyere, and Manchego is a good one.
Speaker 2Well, you're getting really fancy.
Speaker 1I'm at like white trash over here I like a Gruyere and, yeah, a good Manchego, although Manchego can be kind of funky sometimes. Some good, some goat cheese with some like blackberry, like jam.
Speaker 2Oh God.
Speaker 1That shit's fire the jams too.
Speaker 2They just slapped. So that was my top five, sam made a pepper jelly this year and we just used the last of it last night.
Speaker 1Pepper jelly, oh so good or no.
Speaker 2It was this morning, I think it was this morning, but we've been doing like toast cream cheese.
Speaker 1Yeah.
Speaker 2With a little which goes on to my next pepper jelly and then like an egg and bacon, but cream cheese like, put that on a bagel, Fuck me up every time. Or even, just, like for your charcuterie, whip a little smoked salmon in that baby.
Speaker 1Yeah, although I can't eat salmon.
Speaker 2I can fuck with cream cheese any day.
Speaker 1Yeah, I love cream cheese. It's fire. Yeah, put that on everything.
Speaker 2Have you ever had like?
Speaker 1have you had the cheese? That's so. Have you ever purchased raw milk before?
Speaker 2Yes.
Speaker 1That's not pasteurized, yes, so.
Speaker 2To make mozzarella.
Speaker 1Yeah, so like on the top they have that little kind of has a cream on top with on some toast it's fire. It's fire. Huh, it's really good.
Speaker 2Fascinating.
Speaker 1It's been married to a very natural sort of person Human, human, organic kind of person and she did not like the whole pasteurized milk thing, so she got raw milk, so would you like scoop it?
Speaker 2off and then it would just like add more.
Speaker 1No it wouldn't add more, like you mean, like the cream on top.
Speaker 2Yeah, would it be like a one time wonder?
Speaker 1It's a one time thing. Take the cream off, put on some toast, okay, it's bomb.
Speaker 2Interesting.
Speaker 1Super fucking good though.
Speaker 2Alright, the next topic. Now that we're telling you the bad news, let's go to some other news. You wanted to talk about labels.
Speaker 1Yeah, I'm not really a fan of labels. You know, I'm neither Republican nor Democratic, so I'm Democrat, although I am Democratic, but not Democrat or Republican. I'm purple. I don't like labels, but when it comes to wine, labels are important. So there is a thing with the whole natural wine and conventional wine conversation. This was brought up when I was first getting into the wine industry about six years ago, where people were starting to put ingredients on the back of the wine bottles and so the FDA kind of teased this idea out to see what would happen if, you know, winemakers were to put their ingredients list on the back of their bottle. And there's a huge backlash. And who were the loudest voices in wine? I wonder, who owns Justin Coca-Cola? Come on, so a lot of Coca-Cola owns a decent amount of I can say a lot.
Speaker 2They own a few wine brands. Everybody has money. A hastone, a winery, yeah.
Discussion on Wine Ingredients Labeling
Speaker 1George Clooney is coming out with one Rose and Provence, so original. I don't know if we talked about the George Clooney thing. I did a post on it with the article in the background talking about how people felt about it, and there was a lot of people saying fuck George Clooney. So I love the Ocean's movies. I love George Clooney. George Clooney is dope. It's hot as fuck I Okay. So going to the, I was about to go on a tangent here and we don't have time for that To Okay, we'll do the tangent after this wine thing. Well, that was almost the end of the topic. It was basically the idea that FDA wanted to put the ingredients list on the back of wine bottles. Natural winemakers, of course, are like fuck yeah, do it. Boutique winemakers who don't add a lot they're lower intervention are like fuck yeah, do it. But a lot of these big wine labels that added a ton of shit to their wines are super resistant.
Speaker 1They're the ones that have all the money and they it's similar to putting like ingredients list on like I don't know, like big pharma stuff, you know, Like are they cutting their ingredient list? Who knows? They're probably cutting it because every drug dealer cuts. That's how you make a profit. Cocaine used to be cut with vitamin C and caffeine pills. That's how the drug dealers made money. Now it's cut with fentanyl and that's why people are dying. Go back to caffeine and vitamin C pills. Okay, cocaine dealers. That being said, I've never had cocaine in my life, but anyways, but for From a medical stance.
Speaker 2Please cut that out.
Speaker 1Seriously, stop doing that stupid shit. There's a lot of people that do coke and they're dying. But with wine stuff, like, I'm very much for labels on the ingredient list on the back of labels. I like the idea. Some natural producers I've seen already do it just based off of like okay, this is what we want. So they're saying they're putting their voice in and putting on the back of the labels and they're saying let's do this, which is cool, and I like that idea.
Speaker 2I mean, I agree you have to put your ingredients on everything else, like, why is it the only thing that's? I get it, but like I don't, yeah, yeah, and things are important. I mean, if you don't look at them, definitely start looking at them. I mean, you learn a lot about wine just by the back of the label.
Speaker 1Yep, you do, and I'm very much for adding ingredients on the back. I think people should be up front about what they're doing, especially in wine, because there's so many things that the public they don't know about that goes into the wine and they could be allergic to it, like for me when I go to the grocery store, because I do buy wine from grocery stores for my everyday drinking wines, like my Tuesday night wine or my Wednesday night wine, whatever. If I'm in the mood to having wine that evening, I'm going to open a wine that's cheap and I don't care about, but that tastes good.
Speaker 1Yes totally, and so I want I know I have certain labels I go to For me that's in Washington state, that's hedges the C. Is it called CSW, I think I don't know CWS, cws and also Clodela Siete from Argentina and also a lot of Spanish stuff. That's what I buy for my everyday drinking stuff. But I would like personally to know if I'm going to have a reaction to this, because I do get a reaction from tan and powder. A lot of people don't but I do and it gives me a headache. My sinuses start to close up, my hands swell up like the sausages.
Speaker 2It's not sulfites and it's not the sulfites people.
Speaker 1It's everything else I put into the fucking wine, All the bullshit that they're hiding.
Speaker 2Again, it's one big recipe and you know people keep their recipes quiet. I get that, but at the same time you know if you're allergic to something major.
Speaker 1Yeah, I'd like to know. So, that being said, we're going to go a little over time here with the next topic, because I brought it up and it was a tangent and honestly I owe you guys more time because you've got.
Speaker 2You always deserve more time.
Speaker 1I've been slacking on releasing the Patreon episodes.
Speaker 2I've been swamped with a lot of things We've been trying to get updated on a lot of stuff, including the merch. We're trying to get you guys out some newsletters that we've been working on and there's just a lot of like marketing that we've had to work on.
Speaker 1Lots of things in motion.
Speaker 2A lot of things in motion for the good, but just work with us a little bit.
Speaker 1Yeah, trying to get everything out to you guys.
Speaker 2We have 40-hour jobs and so many other things beyond that. I showed him my calendar earlier, and even to sit here for two hours or however long it takes, it's time-consuming, especially when it's taking away from my significant other as well 1,000% so we're working with you guys, we're trying to do it.
Speaker 1We've also got to make a living, so please continue with the numbers, yeah we're trying to do it and we will do it Because we love you guys and we thank you. So this next topic George Cooney. George Cooney is coming out with a wine brand.
Speaker 2Yeah, I saw it, it is interesting.
Speaker 1I did post it on social media. I asked people what they thought. A lot of people were resistant.
Speaker 2Why.
Mindset of Abundance vs Scarcity
Speaker 1Well, it's people within the wine community. So here's my thought on this you either have the mindset of abundance or you have the mindset of scarcity, and I've seen the most successful people not only within the wine industry, but music industry, et cetera, et cetera, when they feel like things are getting diluted or whatever. There is a vast difference in the mindset of certain people. So when you're in the mindset of abundance and you celebrate more coming into the industry, there might be the thing called karma that helps you out, and a lot of people in the mindset of scarcity, they seem to lose.
Speaker 2And my thought is is like I get that, he has money, I get that there's. I'm not saying that doesn't help you. Good for him, he worked for it, but it's the jealousy concept that really hurts me to. You know, it's like we're all trying, but we're all trying to find our path and the only person that's gonna hold you back is you. Not to give you like a life lesson on this but-.
Speaker 1It's true, though.
Speaker 2He worked for what he's doing. He has a career in acting and-.
Speaker 1He seems to like wine.
Speaker 2And he was successful with it. And you know what? Now he has money to create a winery and create this wine label. Don't we already have so much hate in this world?
Speaker 1And don't shit on people for doing a creative project, and even if it's a side project or a side hobby, who cares?
Speaker 2It's just like-.
Speaker 1It's definitely a hobby, it's-.
Speaker 2And it's just like what we're doing here. It's like we're trying to create a dream and yeah, we don't have a lot of money to just go out and make a whole producing room and do all this stuff, but we're still trying, we're still working for it and that's the biggest thing is that he's just fortunate because he was an actor and now he has the money. But you gotta give him some lenience that he also worked to become an actor. He also worked to be proud of these people. Stop hating on so many people Like you don't need to like their wine, but some people might. Who cares?
Speaker 1Yeah, I also found it interesting the I guess the economic climate that he started the winery in. Yeah, that's it. That stood out to me because us in the wine industry there is a big recession going on with wine purchasing and-.
Speaker 2Everywhere.
Speaker 1Like, yeah, everywhere is global. It's not just the US, it's in France. The French people are taking out, the government is taking out vineyards in South of France.
Speaker 2They're literally going in protest.
Speaker 1Bordeaux. Farmers and vineyard workers are protesting in Bordeaux, seeing the costs are way too high. So it's like it's not-. The wine industry is in recession currently and it doesn't seem to get any better. I think there is like a global recession going on, something like that.
Speaker 2Well, especially for wine. I mean, wine is such a you know it's a luxury item. It's something that people and I've said it in the past that people you know, you know about wine and you can get anyone off about it, yeah, but the concept behind this industry is also so much more than that. And yeah, there's everybody struggling. I get that in this like time we're in, and it's weird to think that we're in this time and that you know all this could be a movie one day, but at the same time, like, support local, give each other a break, yeah, and just stop being so fucking negative.
Speaker 1Yeah, I'm tired of it and anything that will Support each other will help us. And anything that will get people to drink more wine or purchase more wine, I'm all for.
Speaker 2And if you're depressed, drink more wine.
Speaker 1And go to therapy. And go to therapy if you're happy, drink more wine. And go to therapy.
Speaker 2Someone's a big therapy advocate.
Speaker 1Everyone should go to therapy. I think so.
Speaker 2No, that's why I have friends.
Speaker 1Yeah, and therapists are great, but anything that will get people to you purchase more wine and drink more wine, like I'm all for. And George Clooney wants to start a project in Provence, which Provence is the leading producer of Rosé stemming from the Grenache Great Variety, which I am a huge fucking fan of. I love Provence style. His homie, brad Pitt, has Miravol that he started with Angelin Jolie when they were together. Now they're not together, but Brad still has the brand and Post Malone has a Provence Rosé as well. Like there's a lot of these celebrities that get into the wine game and they want to create a label and so that's. I'm totally fine with that because, honestly, miravol is not a bad wine in my opinion. It's cheap. It has an interesting, fun bottle silhouette that makes it fun to drink with other people, especially if you're having a big party or whatever. It's a cost, effective, good, decent Rosé. Like it's not bad at all. And I think George Clooney it seems like, based off of his brand name, which I don't remember, it's French, there's about four words in it it seems like he is going on the higher tier of Provence Rosé's. That's what it seems like, and so it seems like it's quality.
Speaker 1But there was a lot of backlash on the post that I put up on Instagram asking people's thoughts. Most people in the wine industry most of them were. They were not keen to it, but I'm like, hey, interesting, whatever. I mean, a lot of people just don't want competition. But that being said, I go back to the. What I opened with was you have a mindset of scarcity or a mindset of abundance and you can leverage that however you want. Yeah, on that note, cheers.
Speaker 2Cheers, Cheers. Speaking of. Thank you so much for watching and have a good day you.
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