Wine Camp Podcast

Tricks and Treats: A Wine Camp Halloween Special

• Niel and Monica • Season 2 • Episode 4

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At Wine Camp, we believe wine makes every occasion better, including Halloween! In this episode, we raid our favorite treats from the candy stash and see which wines play well and wrong!

#WinePairing #WineEnthusiast #WineTasting #HersheysSpecialDark #ReesePeanutButterCups #BrachsCandyCorn #Starburst

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Music: Windows Rolled Down by The 126ers, Wes Hutchinson
Windows Rolled Down - The 126ers Wes Hutchinson % - Free Music Download For Creators (happysoulmusic.com)

SPEAKER_02:

Welcome to Wine Camp. Hi, I'm Neil. And I'm Monica. So, Neil, we're back. Tell them what, tell our campers what we are doing today.

SPEAKER_01:

Well, we saw a wine pairing on uh Wine Enthusiast on their Instagram post. And so we are pairing Halloween candy with wines.

SPEAKER_02:

And this is a perfect timing to do this.

SPEAKER_01:

Because it's almost Halloween. That's right.

SPEAKER_02:

And you know, a lot of our campers are gonna have leftover Halloween candy. And the ones that are younger that really like to listen to two boomers talking about wine in juice and things.

SPEAKER_01:

They're gonna go look. Kids have all this wine, all this candy. Right, right. And I've got all this wine. So we're here to help. You know, we just try to facilitate everybody's well-being. That's what we do. Help us help you. That's right.

SPEAKER_02:

Okay. And so we are going to start out.

SPEAKER_01:

We're gonna start out with a sparkling wine with candy corn. Now, very few people actually like candy corn.

SPEAKER_02:

I do.

SPEAKER_01:

Do you?

SPEAKER_02:

I do.

SPEAKER_01:

It's like I find it addictive. It's so sweet. Nothing but sugar. Yeah. And it's just like, well, I gotta have more and more and more.

SPEAKER_02:

Just see dangerous. And I like it paired with dry roasted peanuts, planters, dry roasted peanuts. And it's got to be a ratio of two to three peanuts to one piece of candy corn.

SPEAKER_01:

That's funny because I that sounds yummy. But I'd probably throw some chocolate in there.

SPEAKER_02:

There you go.

SPEAKER_01:

You because you just need to kick it up a notch. That's that well, that's how I am. Now, but my big question is uh, does everybody eat candy corn like I eat candy corn? No. Which is one layer at a time. Just nibble nibble nibble like a frickin' squirrel or something.

SPEAKER_02:

No, I I don't know. Well, I'm sure there's people that do, but I don't.

SPEAKER_01:

You just like cram it all in there.

SPEAKER_02:

I do with my two to three peanuts.

SPEAKER_01:

But I can tell you that the different layers do not have different flavors.

SPEAKER_02:

Right. They don't.

SPEAKER_01:

I keep trying. Keep testing that.

SPEAKER_02:

The way that I like to eat it, it actually tastes like a payday candy bar. With the peanuts, of course, because that's sugar and peanuts. Nougat. Yeah, yeah. It's kind of nougat and peanuts, yeah. Okay, so I'm gonna start off. I'm gonna pour a little bit of this sparkling wine. We're just doing it's fuzzy Sonoma pours here today.

SPEAKER_01:

Don't pour too much, I gotta drive home. Oh, that's right. Unless your spare room is made up for me. Always. So uh do we drink and then Nosh?

SPEAKER_02:

I think the scrap. Okay, I think you take a sip and then a bite, probably more than just the just a white little nibble on there. End. Just not just okay, okay. And then you sip some more. But not bad for actually that's pretty good.

SPEAKER_01:

Cheap sparkling wine. We certainly didn't spend a lot of money on these wines.

SPEAKER_00:

Hmm.

SPEAKER_01:

Do those uh candy corns taste a little lemony? No, that's probably the whole point of this meal. Oh, maybe it's pretty good cheap wine. Yeah, it's it's sweet too, but it's pretty tasty.

SPEAKER_02:

Ballatore.

SPEAKER_01:

Oh, it's Italian. Grand Spimanti, sparkling wine. It's pretty good. I like it with the candy corn.

SPEAKER_02:

And I actually have this at the house. I did not buy this. Someone brought this. I don't even know when.

SPEAKER_01:

Well, I I have I was bringing wine from the house too, but when I arrived, Monica goes, You got the wine? I'm like, no. What about the candy? No, it's in the bag with the wine on my counter. Yeah. I gotta leave and go to the grocery store and pick up some wine and candy. How many bags of candy corn can one person have?

SPEAKER_02:

Well, if you've got the dry roasted peanuts, please know why I shouldn't be eating this stuff. Um, that's that's a good combination.

SPEAKER_01:

I kind of like that.

SPEAKER_02:

I might have to try again.

SPEAKER_01:

Yeah, yeah. I'm just gonna pop the whole thing in my mouth.

SPEAKER_02:

Yeah. So if you have some candy corn lying around after Halloween or who doesn't, and this would be a fun activity to do with a group of friends, or do it on Halloween if you're hosting some people for Halloween.

SPEAKER_01:

Or if I'm just waiting for some kids to knock on my door, which actually never happens.

SPEAKER_02:

Yeah, you're well, it's kind of a long walk up to your house, and your road is kind of dark at night, right? Are there street lights? No, yeah, that's the challenge.

SPEAKER_01:

And the houses are far apart. Far apart.

SPEAKER_02:

Yeah. Yeah.

SPEAKER_01:

And I'm it's kind of scary, I'm gonna be honest.

SPEAKER_02:

Yeah. Yeah. On Halloween. No, oh, just the door out there. Yeah, because you got critters.

SPEAKER_01:

Oh my gosh, I was driving over here today and uh through my neighborhood, and I'm like, it's kind of late for that big old coyote to be running across the street, but you do you, boo-boo.

SPEAKER_02:

Um that's good. Um, I like that. Sparkly wine and candy corn. Mm-hmm. There we go.

SPEAKER_01:

Our next one's going to be So we're doing the Riesling with the uh Starburst.

SPEAKER_02:

Okay. So we have to unwrap our starburst. All right. Riesling. This is a lovely uh Chateau St. Michelle out of Columbia Valley in Oregon, I'm assuming.

SPEAKER_01:

Washington, I think.

SPEAKER_02:

Oh, Washington. You're right. Okay. Here's a little uh Sonoma pour right. Are you Neil? Gotta drive. That's right. Neil's gotta drive pour. Okay.

SPEAKER_01:

A little wig starburst.

SPEAKER_02:

Riesling. It is white. What are you talking about?

SPEAKER_01:

No, but I can't quite discern anything else. Maybe some apples or something. What do you think? I am I am pairing this with an orange starburst, so it might taste like a creamsickle. I don't know.

SPEAKER_02:

I am too, but um I'm gonna give it um I don't love it. I don't know. I don't love it.

SPEAKER_01:

Honestly, I feel like it brought out some acidity in the wine for me. Kind of a in the back of my throat.

SPEAKER_02:

Yeah. Me too.

SPEAKER_01:

And that's interesting because I just had a swig, a sip, and I didn't have the Starburst, and I didn't get that in the back of my throat. So I don't know if it's a sugar from the Starburst or um reflux. I really, I really don't know. I don't know what I'm supposed to be tasting here, but I know they did. That's the thing is they said try these things, but they didn't tell us why. But it's in their magazine.

SPEAKER_02:

Oh. Oh, we failed.

SPEAKER_01:

We just looked at the Instagram.

SPEAKER_02:

That's all right. We were just here for the candy and the fancy.

SPEAKER_01:

We're just here for the yeah, the wine.

SPEAKER_02:

Um, it's not bad, but I don't love it. Yeah, I don't love it. I would agree. Okay.

SPEAKER_01:

So our next one. But I am gonna finish off the code. I got it. I am not gonna never waste a wine. There's people dying of thirst in other places. You know what there are? There are people that work for a living and they're not drinking wine in the afternoon. Oh, right. It's like 1:30 in the afternoon.

SPEAKER_02:

Okay.

SPEAKER_01:

What should our next one be?

SPEAKER_02:

It should be, I think this Souternes.

SPEAKER_01:

Oh, okay. We're pairing that with Snickers. Yes.

SPEAKER_02:

Um okay, this is very cheap because I did not want to spend a lot of money because I've never had it before.

SPEAKER_01:

Yeah. And it's a tiny bottle. It is.

SPEAKER_02:

It's like a little dessert bottle, it looks like. It's a product of France. Uh, I can't even say the name of the chateau or whatever. Let uh I'm not even gonna try. Sauternes appellation d'origine protege. Um, Sauternes is spelled S-A-U-T-E-R-N-E-S. Sauternes. You're more of a sweet wine person than I am. This is kind of yellow.

SPEAKER_01:

Um, I've had well, one of my favorite wineries had scotten now from Amador. They uh were a sweet wine. Uh Spinetta was up in Amador, you know?

SPEAKER_02:

Yeah, they did have sweet.

SPEAKER_01:

They were sweet. Most people didn't like it, but I'm kind of a sweet type of girl. Yeah. Um not with all the wines, but my my palate has changed some. But they also had a frost wine because you can't really make ice wine up there in Amador because it doesn't freeze. So, like with frost wine, they would make it in Canada, eh? And they would and they wait till the um the freeze cut comes and the grapes are frozen, and they pick it at night because it condenses the sugars and makes it really sweet. Anywho, it's very sweet, it's like syrup, and it's totally a dessert wine. Okay, okay. So, what are we pairing this one with? I don't know. I have the list. Hold on, I'll tell you. Snickers. Snickers, okay. All right, and Snickers does a body good. So I'm gonna oh yeah, that's yeah, they they say so, so it's gotta be true.

SPEAKER_02:

It's like a protein bar, it's like a protein bar, but not.

SPEAKER_01:

That's why I it's my whole meal.

SPEAKER_02:

That's sweet.

SPEAKER_01:

It's sweet, it's got a kind of honey thing going on. The Snickers is delicious.

SPEAKER_02:

Snickers is bootyful. Okay. I feel like it does give the Snickers a a little bit of a different flavor, or is it giving the wine a flavor?

SPEAKER_01:

I feel like it's giving the wine a little bit different flavor.

SPEAKER_02:

Okay.

SPEAKER_01:

Not that that matters. There's a different flavor.

SPEAKER_02:

There are no tasting notes on the back of this bottle. Maybe they don't do that in France.

SPEAKER_01:

It's um proprietary. I'll tell you what it is.

SPEAKER_02:

It tastes like bugs and hisses.

SPEAKER_01:

It's okay.

SPEAKER_02:

It's okay.

SPEAKER_01:

I mean, I really like the Snickers.

SPEAKER_02:

Yeah, the Snickers is excellent.

SPEAKER_01:

Exactly. Top notch.

SPEAKER_02:

They're consistent.

unknown:

Yeah.

SPEAKER_01:

Snickers. Snickers are always good.

SPEAKER_02:

Okay.

SPEAKER_01:

All right. Not a not a fan of the wine. I don't know also if it's the varietal or the wine itself.

SPEAKER_02:

Or the fact that I think it was like$7.

SPEAKER_01:

Well, I think I think then we're we're pretty doing pretty well because I think all the wines were like$7. Because we're not bougie to buy the expensive stuff. Bougie. Boogie. Okay. Okay, so our okay. Next on our list. Next on our list is a sherry with um Reese's peanut butter cups.

SPEAKER_02:

Okay, I don't drink sherry, and I don't think you do either.

SPEAKER_01:

No, I mean I've cooked with it.

SPEAKER_02:

Don't they don't they drink that in or didn't they I look at me, like didn't they drink that back at the turn of the last century?

SPEAKER_01:

But you know what it is, is that it was like cordials, right? So they have those little tiny, teeny tiny glasses. Right. And they'd have just a sip, like, you know, in the drawing room after dinner before the men went to the other room to sm smoke cigars and play pool. Right. Uh the women would sit there and sip a sherry.

SPEAKER_02:

And you know, to be honest, those little sherry glasses are a shot glass with a pretty stem.

SPEAKER_01:

Yes. You know, it's funny. My uh mother-in-law had these beautiful martini glasses. Uh-huh. I never saw her drink a martini. But anyway, she had these beautiful martini glasses that she brought with her from Japan. Crystal.

SPEAKER_00:

Uh-huh.

SPEAKER_01:

So, you know, our martini glasses are like the size of a swimming pool, right? They're just huge. Could dive in. Um, these were so tiny. They're still shaped the same. I thought they were but they're teeny tiny. They're kind of like those little teeny tiny sherry glasses, but they're shaped like a martini glass. I'm like, well, no wonder you're gonna have a whole bunch of them. You're hardly getting anything. So sherry with is going to be with the Reese's. Okay, are we ready for this? Again, I do love a Reese's peanut butter cup.

SPEAKER_02:

All right, let's do it. Okay, wait, you just drank the sherry. I did get the cheap sherry, too. But it is not cooking sherry, according to the guy at Bevmo. Oh.

SPEAKER_01:

No, because I cook with things that I like. Oh my god. Not to insult the Christian brothers, but um okay.

SPEAKER_02:

That was bat to the bone. That was horrible.

SPEAKER_01:

Ugh. That's horrible. Yeah.

SPEAKER_02:

Okay. That's horrible. Reese's are pretty good. Yeah. Duh. And I think that we should. I'll pour out the sherry. I think that we should, in a little bit, pair this Reese's with one of the reds that we have here, too.

SPEAKER_01:

I think that's a good idea. Because maybe the Zen or something.

SPEAKER_02:

We're gonna have to pour these out. Did you drink all that sherry? Oh no, I did not.

SPEAKER_01:

It was gonna take the paint off of my inner typing.

SPEAKER_02:

That was horrible.

SPEAKER_01:

Horrible. Okay. Not my favorite.

SPEAKER_02:

Hold please. We're gonna get the reds out. Okay, hold on just a minute, Neil. Yeah. I got up to go dump my sherry and I thought, let me just try this one more time. Okay, let me I take a bite of my Reese's. Thanks for taking one for the team.

unknown:

Okay.

SPEAKER_02:

Bite of my Reese's. And now I feel like it made the sherry on the cusp of tolerable. On the cusp. It did. Try it. Maybe we went backwards.

SPEAKER_01:

So I'm gonna do it with a Reese. Didn't we just do Reese?

SPEAKER_02:

Yeah, we're still back to the Reese's. Grab another piece of Reese's. Okay. Mine's melting now.

SPEAKER_01:

Twist my arm. Okay. Now what do I you what do you want to do?

SPEAKER_02:

Take a bite of your Reese's and let it kind of get on your tongue. Oh, now take a little sip. Just a little sip. Don't drink too much.

SPEAKER_01:

Trust me, that's not an issue. Nope, you're wrong. Still tastes like varnish smells.

SPEAKER_02:

That's a good clarification.

SPEAKER_01:

Okay, hold, please.

SPEAKER_02:

Okay. We are back at it.

SPEAKER_01:

So we're gonna do the Zen. The Lord's work. Jesus touched my water. Right? Um we're gonna try a Zen with uh Hershey's special dark. And actually, you can't go wrong with the special dark chocolate. Right. In my opinion. Or Zen. In my humble opinion.

SPEAKER_02:

Maybe we should have let the Zen breathe. This is a decent.

SPEAKER_01:

Actually, it's it's it's really good. I like Michael Davidson.

SPEAKER_02:

Ooh, jammy.

SPEAKER_01:

I know. It's pretty smooth too. It's like like buttery, but not already. It's excellent. How do you improve?

SPEAKER_02:

Zin and special dark chocolate.

SPEAKER_01:

That is it. It's perfect for fall.

SPEAKER_02:

Yeah.

SPEAKER_01:

You know, it is. It's very warming and soothing. And yeah. That's like fire in the fireplace, blanket, and two dogs laying on top of you. Oh, wait, that's my house. But yes, this is what I'm gonna be doing. And the dogs will just sit there and love on me.

SPEAKER_02:

Delicious.

SPEAKER_01:

Oh, that's really good.

SPEAKER_02:

This ranks number one so far.

SPEAKER_01:

Pretty freaking tasty. I don't know why.

SPEAKER_02:

And I don't need to know why. It's excellent.

SPEAKER_01:

I don't need to know what the chemistry involved and why it works and all that. The only chemistry I need to know is that when I eat something really hot and spicy and it's burning my mouth, I'm either gonna have milk or alcohol with it to do get rid of it because the chemical interactions with that stuff. And I only know that because my neighbor's a chemist and she told me.

SPEAKER_02:

Well, you went straight to the exact. Oh, yeah, you gotta do that.

SPEAKER_01:

Go right to the store. So this Michael David uh Zinfindel, it's a 2023 out of Lodi, and it comes in an adorable bottle. Yes. I really like the bottle. It's got it's like um embossed.

SPEAKER_02:

Yeah, they have beautiful bottles. But I also want to try it with this um Reese's.

SPEAKER_01:

Oh, yeah. How is that? I'm gonna try it with Snickers.

SPEAKER_02:

Very good.

SPEAKER_01:

Snickers and the Michael David Zen. So equally delicious.

SPEAKER_02:

So far, we know that your Zen, a good Zen, can be paired with Hershey's Special Dark, uh, Reese's peanut butter cup. I don't care what wine enthusiasts says. Yeah. Um Snickers.

SPEAKER_01:

Let's just face it, it can be paired with chocolate.

SPEAKER_02:

But remember the uh Girl Scout cookie thin mints.

SPEAKER_01:

Oh my gosh, that's delicious with a Zen. That is delicious.

SPEAKER_02:

I am telling you.

SPEAKER_01:

Yeah, that's pretty good. So our next one we're going to do. Hey, finish your wine. Finish mine. We've got six. Does anybody want to come over?

SPEAKER_02:

We'll start waving a wine flag out front and see if my neighbors come over.

SPEAKER_01:

SOS.

SPEAKER_02:

Yeah, that's uh put out an SOS text to our friends.

SPEAKER_01:

They would be here. So our next one that we're doing is a Pinot Noir with MMs.

SPEAKER_02:

And you know, Pinot Noir, when you first started got when you first got me tasting Pinot Noirs, I was like, meh. But there are a few people who make excellent Pinot Noirs, but I'm a little particular.

SPEAKER_01:

You're a Syrah girl.

SPEAKER_02:

I am.

SPEAKER_01:

And I love a Syrah. Pinot's easy drinking.

unknown:

Yeah.

SPEAKER_01:

So let's try this. Oh, we went with the decoy.

SPEAKER_02:

Oh, yeah. So we have a decoy Pinot Noir. A little swiggy swiggy.

SPEAKER_01:

Yeah. A couple of MMs. I mean, yeah, I could have had just one MM. But can you really?

SPEAKER_02:

It's like lazy potato chips.

SPEAKER_01:

Exactly. It's tasty. It's good. It works. Not my favorite wine.

SPEAKER_02:

I'm going to try it with a special dark.

SPEAKER_01:

I have the other favorite Pinot Pinot Noirs that I like, but it's pretty good. It's good with it. I'm going to try it with candy corn.

SPEAKER_02:

Oh, there you go. Um I guess I just think that the Zin is like rich in flavor enough. I don't even know what I'm talking about, but let me just pretend. Yeah, go ahead. It was just jammy enough that the chocolate enhanced the flavor.

SPEAKER_01:

I'll tell you what I think. Okay. Because I know what you want to know. Tell me what you know. Inquiring man to know. I think that a zen is really good with spicy and acidic foods. So you're thinking like pasta sauces and things like that. And these chocolates have acid in them. There's an acid to it. And that's why I think that they go really well. Just I like the Zen goes with a spicy sauce, that type of thing. From the acid in that, um, it goes with the acid in the chocolates.

SPEAKER_02:

And I think you may be right. And I think there may be some science to that. Because let me just tell you, you know, I was recently diagnosed. As a scientist. You know me. When I'm diagnosed with something, it's serious.

SPEAKER_01:

I play a doctor on TV, so go ahead.

SPEAKER_02:

It's not serious. I went to the doctor because, and I'm sure our campers have heard my voice can be very hoarse sometimes. And at first I thought it was seasonal allergies or something because I feel like it started back in winter. But then the winter came and went, and the spring came and went, and the summer came and went. And it would still happen to me, and I couldn't figure it out. So I finally went to the doctor and I got referred to the ENT. And they scoped my throat down to the cockles of my soul. And they told me that I have acid reflux, which is not a big deal, right? But she basically cut my life off as I've known it. I have to hand over, I have to hand over every card I ever had. You're our camper. Some of you know, some of you don't. I'm Mexican. She told me spicy food, avoid spicy food, the blasphemy.

SPEAKER_01:

I just I just can't even imagine. What are you supposed to eat? Like nothing but bland food. Right.

SPEAKER_02:

Uh wine? Oh. Okay.

SPEAKER_01:

Does she know who she's dealing with?

SPEAKER_02:

You know, it's funny, she does because she asked me if I talked a lot in this, you know, during the questions that she had for me, if I talked a lot. And I said, well, no, not really, but I do have a podcast with my friend. So sometimes we do. And then she asked me what my podcast was about, and I was really embarrassed to tell her. But she said, spicy food, wine, chocolate, mint, and those were like on the same in the same bread.

SPEAKER_01:

Coffee. Did she cut? Shut up. She cut the grill. She cut it away. I know.

SPEAKER_02:

I know. So what else did she? Onions. I love onions. I love them.

SPEAKER_01:

Grilled, man. They're so yummy.

SPEAKER_02:

And I can't remember. There was something else that was.

SPEAKER_01:

Well, everything that's enjoyable in life.

SPEAKER_02:

Right. So I just said to myself, I said, self.

SPEAKER_01:

Let me guess. She said, you know what? Stick to water and uh uh lean proteins and dark leafy green. You know what? Shoot me now.

SPEAKER_02:

But she gave me a prescription medication too. And I gotta go back in two months.

SPEAKER_01:

So I'm solved. Problem solved. I am cutting back.

SPEAKER_02:

I'm cutting back on all of the above. Oh, carbonated drinks. Really? So I don't really drink a lot of soda. Fizzy ones from Walmart or Fizzy waters, yeah. Uh so anyway, I'm cutting back on everything. I'm taking the prescription. And in two months, we're gonna see where we are.

SPEAKER_01:

But so if I'm to understand this correctly, you're cutting back on everything. So not as many onions, not as many uh fizzy drinks. Right. Not as many, I don't know, something else. Not as much Mexican food.

SPEAKER_02:

Spicy food.

SPEAKER_01:

Spicy food. Um I put but if you cut back on some of these other things, that allows you to tr to have your wine and but I put hot sauce on everything. I know you do.

SPEAKER_02:

So I have to go like mild.

SPEAKER_01:

What the heck? You're gonna have to question your your life and its value going forward. I will have some explaining to do at the end of my time. I mean, if if Jesus is Mexican, by the time you get to heaven, you got some splaining to do. I sure do.

SPEAKER_02:

I'm I'm hopeful that he'll understand because uh he is a merciful.

SPEAKER_01:

That's right. And and he touched your water and made it to wine. What option you have? You're just following the word of the Lord.

SPEAKER_02:

I can't tell you how many times he's turned my water to wine. I know. Um, but yeah, so anyway, so you're lucky I'm sitting here today with you.

SPEAKER_01:

Um I think I would have to drink all by myself because I haven't had that diagnosis. And I don't really eat that much spicy food. So that's probably why.

SPEAKER_02:

Yeah, it's probably why. I know.

SPEAKER_01:

I thought I thought with the the voice thing, I don't know. I think you were kind of going for some sort of like, I don't know, demmy more type of thing or something.

SPEAKER_02:

I thought you know, when I finally it when it happened in the fall, I or sort of ended at the end of fall, my voice came back to normal. I thought to myself, is fall the only season that I'm not allergic to? Drink up.

SPEAKER_01:

That's the time. Well, I just think it's really good that you know, some some like actresses and models and all that, you know, they have their legs insured by Lloyds of London. Is your voice insured? We should look into that by Kaiser. I think I was gonna say Jennifer Lopez is behind and all this type of stuff, and Monica's voice.

SPEAKER_02:

No, it's hardly a voice. I cannot sing to save my life, but um anyway. So, yeah, there we go. Okay, uh, the Zen wins and can be paired with virtually all the chocolates.

SPEAKER_01:

Yeah, you know, I was not a fan of the majority of these wines. I like the Zen, it's a known quantity to uh to me because we've had this before. Right. The sparkling was pretty good. Yep, pretty good. I didn't even add orange juice or anything, right? Um, so it was pretty good. The others, eh, I don't I don't think so. The candy was with the exception of the candy corn, it was all the candy was all pretty good.

SPEAKER_02:

Uh that sherry was horror. Horror.

SPEAKER_01:

My god, I wouldn't even cook with it. Oh, the horror. The horra.

SPEAKER_02:

Yeah, we won't be doing that again. But we'll be back with another episode for you.

SPEAKER_01:

Thanks for joining us. Bye.

SPEAKER_02:

Okay, one final action item we have to do here today is we must dispose of the sherry. So this is um, I don't know if we're gonna call this a Sacramento Greater Area pour or a sherry pour, but here you go. Down the sink it goes. All done.