Inside Georges Duboeuf Wines: Andrea Feugueur on Beaujolais Nouveau, Macon Villages & Saint-Amour

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Join Laurie Forster as she sits down with Andrea Feugueur for a journey that starts in New York’s wine world and lands in the heart of Paris with the legendary Duboeuf family. Andrea opens up about her path into the French wine industry, the heritage behind Georges Duboeuf’s iconic bottles, and what makes Macon Villages and Saint-Amour so beloved. With Beaujolais Nouveau Day arriving tomorrow, you'll also get the inside scoop on the celebration that turns the wine world into one big party. A perfect listen for anyone who loves French wine, great stories, and a little holiday-in-a-glass excitement. 

Takeaways

•  Andrea Feugueur shares her journey from New York’s wine scene to working with the iconic Duboeuf family in Paris.
•  Georges Duboeuf’s legacy continues to shape how the world discovers and enjoys French wine.
•  Macon Villages stands out for its fresh, vibrant Chardonnay with a distinctly Burgundian soul.
•  Saint-Amour offers one of Beaujolais’ most expressive and romantic Gamays.
•  Beaujolais Nouveau Day (tomorrow!) remains one of France’s most festive wine traditions — and a global celebration of the new vintage.
•  The Duboeuf family helped elevate Beaujolais Nouveau into an international cultural moment. 

Wines Tasted

Mâcon-Villages Blanc Domaine Les Chenevieres

Saint-Amour Château De Saint Amour

Get out there and celebrate Beaujolais Nouveau and let me know what you think of the 2025 vintage!

Transcript

Laurie Forster (00:27)
this week on The Sipping Point, we're celebrating Beaujolais Nouveau Day with Andrea from Georges Duboeuf Winery. Georges Duboeuf, the man and the winery, are responsible for making this day a worldwide phenomena. But before I do that, a couple of reminders. Definitely go to thewinecoach.com slash events.

Check out my Bubbly Bash 2025, which is gonna happen on December 10th at 7 p.m. I'm gonna celebrate three amazing Bubblies that are perfect for the holidays and beyond. And guess what? Those three are the exact ones in the Wine Coach Club, which are my Bubbly Pack offering right now. Just go to thewinecoachclub.com. You can check out the wines at my event page. You can sign up for the tasting and we can all celebrate this amazing year of wine that we've had together.

All right, I'm gonna bring in Andrea here in a second. Andrea Faguer is the export director for Georges Duboeuf and Georges Duboeuf is pretty much responsible making Beaujolais Nouveau Day a worldwide phenomena. And it was officially codified in 1985, but it's been celebrated since the 1800s. And basically you're celebrating the new wines of the harvest.

it's fun, it's fruity, it's a celebration of the harvest. And Andrea is going to tell us everything we need to know.

Laurie Forster (01:46)
Andrea, welcome to The Sipping Point.

ANDREA MME FEUGUEUR (01:49)
Hi, I'm Andrea. I lived in New York for six years and I was working in the wine industry. I was working mainly for importers and distributors with a French portfolio most of the time. So I have experience, you know, representing like French domains and brands and mainly in New York, but also in the East coast and all over the States.

Laurie Forster (02:01)
Nice.

ANDREA MME FEUGUEUR (02:11)
And then I decided to come back home after six years and I was looking for job in Paris and I met the Duboeuf family, the Duboeuf family, which is an exceptional family, really kind people, passionate people. So then I decided to work with them two years ago.

Laurie Forster (02:28)
Nice.

That's amazing. And I guess why your English is so fabulous because you had all that time in New York City. And you are coming to us from Paris. what was your...

ANDREA MME FEUGUEUR (02:35)
Yes.

Laurie Forster (02:39)
aha moment or what happened in your life that you said, I want to go into the wine business.

ANDREA MME FEUGUEUR (02:45)
So I basically grew up in my father's restaurant because he's a chef in France. So I was like always living in this, know, foodie and wine environment. So that's also what led me to do that.

Laurie Forster (03:00)
I love that. I'm married to a chef. And so I think my daughter could probably relate to that as well. Awesome. Okay. Well, Georges Duboeuf is a household name. I guess if you are a wine lover, you have to be acquainted at some point with Georges Duboeuf . But if you could give us a, cause there's so much amazing history there and innovation, but maybe just in general, a little bit about the Georges Duboeuf winery and some of that history behind it.

ANDREA MME FEUGUEUR (03:04)
Thank

Yes.

Sure.

So basically Georges Duboeuf was born in Pouilly Fuisse which I think people know it's a white Burgundy. So it's actually a village in southern Burgundy. And people always think about Beaujolais when they think about Georges Duboeuf, but he was actually born in a family of Pouilly Fuisse grower. And so he started to sell Pouilly Fuisse with his brother back in the early 60s.

and they had a sign like post in front of the house to sell the Pouilly Fuisse So it was really, you know, like a unique non-traditional way. And then he went to Lyon, which was the closest big city from where he was, which is like 50 minutes from Pouilly Fuisse and like an hour. And then he made some connections with in particular one famous chef.

Paul Bocuse and he made a lot of friends and they wanted to they liked Georges Duboeuf so much that they wanted to buy wine from him and buy other wines than Pouilly Fuisse so they were like why don't you sell Beaujolais, Cru of the Beaujolais because we we want to buy from you and so Georges Duboeuf was really good at making friends and you know creating new relationships and

business-wise, also he was just getting along with everyone. So he went to see the small wineries all around the region. And he was like, you know how to make wine. I can come with my truck. He had a truck and he was bottling the wines in the truck. So he was really new back at the day. I no one was doing that. So he was doing that. And then he was putting their labels on the bottle.

Laurie Forster (04:41)
Nice.

ANDREA MME FEUGUEUR (05:02)
which is the wines that you have behind you that we're gonna taste today. So they've been working with these producers for decades. And so that's how they started. And then in the late sixties, he created his own company and with like the big bottling chains that we have now. And he started to do so to sell Beaujolais and always also Pouilly Fuisse and Maconnais. And he started also to sell Beaujolais Nouveau.

Laurie Forster (05:28)
Yes.

ANDREA MME FEUGUEUR (05:29)
And so he traveled the world with Paul Bocuse to sell his Beaujolais Nouveau in Japan, in the United States, in London, everywhere. So that's basically how it started.

Laurie Forster (05:39)
Yes.

That's great. he sounds like he was a very charismatic person. Obviously people love to work with him and they wanted to buy from him, which is amazing, but also so many innovations and things that he brought to the entire region, not just his own winery that he created. And so there are wines produced, I guess what I'm hearing you say under the Georges Duboeuf label, but then he has other wines in his

ANDREA MME FEUGUEUR (05:45)
Yes, he was.

Yes.

Yes.

Laurie Forster (06:07)
portfolio that are labeled under the estates that he's been working with for many, many years. Great. first one that you sent me was the Macon Villages And tell me a little bit about this estate.

ANDREA MME FEUGUEUR (06:11)
Yeah. Yes.

Mm-hmm.

So this estate is located really close by Pouilly Fuisse so where it was born. It's Macon Village. So when they started to work with this domain back in the 80s, and so they've been working together for many, years, and it's been in the US for many, years. It's a very small domain. And so the idea behind the ranch domain and chateau was to really keep their labels.

And now it's putting our label so it can represent the family.

Laurie Forster (06:48)
Nice. And it's.

ANDREA MME FEUGUEUR (06:49)
And so my convivage

is 100 % Chardonnay too.

Laurie Forster (06:52)
So 100 % Chardonnay. But what I find fascinating, if people are not that versed with Macon or any of the Burgundian whites, if you will, is that this Chardonnay is going to be totally different than a New World Chardonnay that someone may have tried.

ANDREA MME FEUGUEUR (06:54)
Yes.

I

Laurie Forster (07:09)
And I already took a little preview of it. I understand this is done in stainless steel, but also

ANDREA MME FEUGUEUR (07:15)
which is

why it's very different from the old world too.

Laurie Forster (07:19)
Yes, yeah. And with the malolactic or the secondary fermentation, you do get some of that creaminess, but not the oakiness that turns off some people from Chardonnay. The Macon is one of the warm, because it's in the southern part of Burgundy, it is some of the warmer areas. Tell me about the villages that make up

You know, the ability to label as a Maycone village is only afforded to certain villages to be in this mix.

ANDREA MME FEUGUEUR (07:47)
Yes.

Yeah, so it's all over like the area and yeah, you have to fit certain like criteria ⁓ to be able to be called Macon Villages It's really about the soil and like the legacy that you have for these domains.

Laurie Forster (07:57)
Mm-hmm.

And I believe I was reading there are over 40 villages that comprise what is in this bottling here. And what I love about it is you do get that apple, maybe even stone fruit, know, anything with a pit,

ANDREA MME FEUGUEUR (08:10)
Yes.

Is that?

Yeah, it's really well balanced, which is why it's loved in the US too. Because like you say, the people got a little tired of overly buttered and oaky Chardonnay from California.

Laurie Forster (08:32)
Yes, and we are all gearing up for Thanksgiving here in another week. this is a Chardonnay style that I think would be fabulous on the Thanksgiving table, as opposed to other oakier styles, which I would kind of shy away from. And I think it's interesting.

ANDREA MME FEUGUEUR (08:33)
For example.

Mm-hmm. Yep.

Laurie Forster (08:48)
on the bottle now, it does say Chardonnay on the bottle. So it used to be that that was not a thing that was done on the French labels. How did that, when did that change? And were you guys a part of bringing that? Because I think that simplifies it certainly for a lot of consumers.

ANDREA MME FEUGUEUR (08:52)
Yes.

Exactly Yeah,

especially for you guys in America. That's like certainly something that is important I personally try to convince the family and to put the gamay on the bottle for the reds for the reds and But for Chardonnay, yeah, it's been I mean all the producers they know that they have to put the The name of the grape it just makes it easy

easier because it's so hard to remember all the name of the villages. There's so many in France that if you could just make it easier, it's just better to try to help the consumers because sometimes they don't really want to talk to someone at a wine shop. They just want in a hurry or they just want to select by themselves.

Laurie Forster (09:29)
Mm-hmm.

Mm-hmm.

ANDREA MME FEUGUEUR (09:48)
I think the more information you put on the label, the better. think now people, want to know what they're drinking, know what they're eating as well, but they want to know what they're drinking. As opposed to before where you had to be mysterious. Now people want to have the information. I feel like especially younger consumers.

Laurie Forster (10:02)
I agree.

And in general, what would this retail for in the US?

ANDREA MME FEUGUEUR (10:09)
It depends, I guess it depends on what we do. Sometimes we do some offers with the importers, but it's like around $20 I would say. Between $20 and $25.

Laurie Forster (10:19)
Okay. All right. Great. Well,

that's a great price point that people are kind of, I think that's the sweet spot these days as far as in the retail. say it right. So everyone, if they're looking for it.

ANDREA MME FEUGUEUR (10:29)
Yeah,

Genevieve.

Laurie Forster (10:31)
that sounds so much better coming from you. Wonderful. And now tomorrow is Beaujolais Nouveau Day. And we're going to talk about that in a minute. But, and that has its own personality and history that we'll get to. But I've always long been a proponent of trying to get people to drink more of the Crus coming out of Beaujolais that are a little more age worthy, maybe a little more serious.

ANDREA MME FEUGUEUR (10:37)
Yes.

Right.

Laurie Forster (10:54)
You know, think of Nouveau as the party gal, but the Crus as a little bit more of something you can enjoy all year round and even put in your cellar or wine fridge and age for a little bit. So you sent me the Chateau Saint-Amour and Saint-Amour being one of the northernmost Crus and Gamay is the grape. We already previewed that. You already mentioned that of Beaujolais. So tell me a little bit about your Saint-Amour.

ANDREA MME FEUGUEUR (11:02)
Mm-hmm.

Yes.

sadly.

Mm-hmm. Right?

Laurie Forster (11:20)
and what you think of this village or Cru

ANDREA MME FEUGUEUR (11:24)
Yes. So the Chateau Saint-Amour, so we've been working with them for quite a long time as well. And I think it's also nice to have the Chateau Saint-Amour, Saint-Amour, because you have other names of domains in Saint-Amour. And it's pretty small appellation because you have 10 Crus in Beaujolais.

and this is one of the 10th and it's a pretty small appellation. It is perfect for Thanksgiving, of course, perfect around Valentine's Day too, which is coming soon in February. And I like the Saint-Amo because I think, you know, each Cru has this personally and this one can be pretty deep, even if it's a Gamay It's well balanced, but it has a bone structure.

And all the wines that we do at Duboeuf, they're like old style Gamay because right now you can see a lot of Gamay that are super, super light. And I'm not talking about Beaujolais Village and not even like Beaujolais Nouveau, which are supposed to be super, super light, especially Beaujolais Nouveau. But we're talking about the Crus. I see in Paris, especially because now I live in Paris, but even in New York or other major cities, people love Gamay, but it tends to be...

Laurie Forster (12:08)
Mm-hmm.

ANDREA MME FEUGUEUR (12:35)
sometimes like a little too light because the gamay is supposed to be like a lighter style ⁓ grape but it's supposed to have some richness to and some body to it so you can like pair it with a lot of type of food. So this is what we offer at Duboeuf. We offer like classic style gamay and anchors. We don't do like natural like super super light wine.

We do very classic Crus like we always did, like it's always been basically. So if you want to taste like a true Cru, that's what it is.

Laurie Forster (13:03)
Mm-hmm. Yeah, it has some really...

has some really nice weight to it, body of the wine, like you said. And so I could even see this, you know, we're talking about Thanksgiving next week. So this certainly would go great with that meal because, you know, it would matching the weight of the turkey, but then all the fruit that's on the palate there, there's so much red fruit, but not in a tutti frutti way, you know, in a really elegant way.

ANDREA MME FEUGUEUR (13:09)
Yes.

Yeah.

Mm.

Yes. ⁓

Laurie Forster (13:30)
that this could

also outside of Thanksgiving, I could see putting this with a meat dish as well because it does have that body and structure that you mentioned. It's absolutely beautiful. And I think people really miss out if they are not exploring the Crus. There's so much great wine there, I feel like, and value.

ANDREA MME FEUGUEUR (13:35)
Yes.

Yeah.

Yeah, and what's good with our wines is that people that could think that it's too light, it's not going to be too light with our wines because it's really traditional gamay and traditional gamay isn't supposed to be super light. It's supposed to get closer to what a Pinot Noir could feel, but it's very different, of course, but it's not supposed to be super light. So it can please like a lot of consumers and you can pair it with so many types of food.

Laurie Forster (14:01)
Mm-hmm.

Yes.

ANDREA MME FEUGUEUR (14:14)
and which is why Gamay is very popular now in the US actually. Gamay and mean, Crus of the Beaujolais and white wines are the two categories that are actually rising. And when you like, it's very, it's very nice because some other categories are not rising at all. So the numbers for sales have been, I've been pretty good for Crus of the Beaujolais and white wine. They've been up because people are looking for

like lightest seal of wines and like affordable but not too cheap. So it's like ticking all the boxes kind of.

Laurie Forster (14:49)
love that. Yeah. And I agree. you

know, that is interesting that you mentioned, white wine, white wines are outpacing red wines as far as sales ⁓ in the US. And I find that so interesting because red was king for so long. You know, some people only drink red and they never drink white. I don't understand that. It's like, how can you do that? But we're I'm here based in the Maryland area on on the East Coast. And so

ANDREA MME FEUGUEUR (14:57)
Yes.

Yes.

Is it?

Laurie Forster (15:15)
This is very seafood rich in our menus and the things we eat here. And so that macronvillage would be delicious. But I also love that the Beaujolais are light enough that if you had a meaty fish, could, you you can do red with fish now. It's not against the law. What, you know, if you're in Paris, I'm dreaming right now, sitting in Paris at a cafe that you might be.

ANDREA MME FEUGUEUR (15:18)
Right.

Yes.

Laurie Forster (15:40)
What would be the traditional fare that you might put with either of these wines?

ANDREA MME FEUGUEUR (15:44)
Like if I was at a restaurant, what would I pair it with? So for the macron village, I would pair it like poultry. It would go really well with poultry actually. So yeah, Thanksgiving, perfect, even Christmas. But even like regular week, of course. So, and then it would go really well with fish, of course.

Laurie Forster (15:59)
Yes.

ANDREA MME FEUGUEUR (16:03)
with like lobster, especially if you have like a vanilla based like sauce, ⁓ which sometimes they do. It would go well with like any type of dessert, I would say also. So that would be the main things for the Macon Villages for me personally, but you know, I recently passed the WSET3 and I learned because we were like a group of

Laurie Forster (16:09)
Mm-hmm.

ANDREA MME FEUGUEUR (16:26)
people like tasting together and I learned like, it is not like one truth, like, you know, everyone has a different palette and taste and preferences, but that's what I would do.

Laurie Forster (16:36)
Nice. And what about the St. Amor?

ANDREA MME FEUGUEUR (16:39)
And the Saint Amour so I would pair it with poultry for sure as well. And I would also pair it with like duck, that would go really well with duck, you know, magret de canard. That would go really well. Like anything like, you know, like.

Laurie Forster (16:48)
Mmm. That sounds delicious. Lovely.

ANDREA MME FEUGUEUR (16:56)
That would go well with any meat I would say, but especially the poultry, the duck, that would be good I think with it. then I would pour it with pasta too.

Laurie Forster (17:07)
Love it.

And

Mm-hmm. yeah, absolutely Absolutely. so one of the the methods that you employ in Beaujolais that Is not unique. I know other regions use it but the carbonic maceration And so that's something of course we always talk about when we talk about Beaujolais and I know that's semi done on on this Cru ⁓

ANDREA MME FEUGUEUR (17:31)
right.

Laurie Forster (17:32)
Just for those who may not be familiar with it, can you give us a little idea of how that process works at the winery and how is it translate differently to the wine than a typical fermentation?

ANDREA MME FEUGUEUR (17:44)
Yeah, I mean it gives a lot of like lightness and it but it gives also like some deepness to the to the wine and it's like a slow maceration where the the oxygen is like I don't know how to say in English ⁓ the oxygen yeah yeah like very like slowly and so that gives like a really type like a really special type of wine I would say

Laurie Forster (18:00)
removed.

Yeah. And it really retains the fruit flavors and characters of the grapes. And so with this one, I'm assuming they do it partially so that they get the fruit on the one hand, but also get the depth with the other fermentations as well. So you kind of have the best. Yes, absolutely. It's so delicious. Would this be in about that $25 range as well?

ANDREA MME FEUGUEUR (18:13)
No. Exactly.

Yes.

Yeah, and you can taste it in the wine.

Uh, yes, approximately, but like leaning towards the 30, I would say, but like 27, 27 something.

Laurie Forster (18:39)
Okay, yep.

Which for burgundy is quite a value because, yeah.

ANDREA MME FEUGUEUR (18:46)
Yeah, yeah,

but which is also why this category is really popular because people are tired of paying so much money for burgundies and they know it's part of burgundy when you explain to them. And gamay, just the name of the grape, we were talking about putting name of the grapes on the labels, is becoming really important now. And why? Because people, don't know that Beaujolais is gamay.

They think they like, they love Gamay when you tell them, this is Gamay. They're like, I like it. Because Gamay has such a good reputation. I don't really know why, but I think in my mind it's because people like natural, like small, you know, small domain, like wineries. And they associate Gamay with a type of like crafty wine.

Laurie Forster (19:16)
Yes.

ANDREA MME FEUGUEUR (19:31)
So that's why it's so popular, especially in the younger generation, in the new generations. They really love Gamay I think also wine lovers love Gamay because it's really elegant and you can enjoy it.

Laurie Forster (19:31)
Mm-hmm.

Yes, and New World producers are using Gamay as well. So it is grown all over the world. And so I love the idea. I don't know if you won the debate on putting Gamay on the bottle, but I love that idea because if someone's had one, maybe even from somewhere else and not had a French, they know, ⁓ Gamay, I kind of have an idea what this is going to be.

ANDREA MME FEUGUEUR (19:49)
Also, yeah, exactly.

That's awesome.

Yeah.

at the end of the day

you want to spread the news and sell to the more customers as possible. So I wrote on the Beaujolais Village I won. They put it in small letters so it's not such a victory. I didn't win on the cruise. They don't want to put it on the labels for the cruise. Because they think people that...

Laurie Forster (20:18)
Okay.

Okay, all right.

Okay, all right.

ANDREA MME FEUGUEUR (20:31)
They think people that drink Crus know that it's Gamay so it could be like not well perceived but I don't agree because you know, people don't know that the Crus are Gamay so but I'm gonna keep fighting to put it on the label. Yeah.

Laurie Forster (20:40)
They...

Well, I was going to say keep up the good fight. Keep up the good fight. Well, speaking

of news, at midnight tonight, the new vintage will be announced for Beaujolais and it's considered nouveau day, always the third Thursday in November. And I would love for you to tell a little of the story about how Georges Duboeuf created nouveau day.

and tell us a little bit about what happens this year's vintage. I'm looking forward to getting my hands on it tomorrow. I think it's such an amazing story.

ANDREA MME FEUGUEUR (21:18)
Yes, so I was telling you earlier that he started his business in the 60s he was an incredible, you know, person, but he was also a good businessman and he noticed that no one was really, you know, capturing the momentum of the the Beaujolais Nouveau. Like it was he always it was already there, but no one was really like putting it on the map, like making it like a phenomenon like.

like it's been since. so he created like a, like he was helped with this brand, Paul Bocuse, and he had so many good relationships that he was, you know, it was all over the news in the US. It was on billboards in New York. They had a race from, like it was back in the days, in the seventies, they had a race from Lyon to London.

to bring the Beaujolais Nouveau to London and it was like they were really going fast on the interstate and everything. So it was a lot of crazy, know, but really fun moments create like just in Japan too, they were doing it like they were taking like bath with Beaujolais Nouveau and a lot of like, you know, really like fun moments all over the world. And it was like, really like, you know, a party and like a festive concept.

Laurie Forster (22:11)
Wow.

ANDREA MME FEUGUEUR (22:31)
So that's how it's been created. So I think he really thought that would work and he put the effort on it. So it worked, you know.

Laurie Forster (22:40)
Yeah, to make it a celebration and, people having release parties around the world. And certainly the Nouveau wines have a much different character than our Cru because they are, you know, basically picked. Yeah. And fermented and then wine like so quickly. They're like babies, like babies. ⁓ So tell me a little bit about, you know, what can people expect from this year's vintage?

ANDREA MME FEUGUEUR (22:42)
Yeah, exactly.

Right.

Made in one day. Yeah.

Yes. Yeah, they're like babies.

Laurie Forster (23:08)
because every year is different.

ANDREA MME FEUGUEUR (23:10)
Yeah, of course. So this vintage, so we had a pretty long summer this year. We had some rain in August, but not so much. So this vintage is going to be like a pretty like classic vintage. It's going to have like each year like some like banana taste and some like strawberry.

each year we come up with a different label to that an artist that do this label for us each year. been working with the same artists for decades. And so this is really important to the label of the, of the Beaujolais Nouveau. And so, yes. So this, this year that's, that's how it's going to be. Yeah. It ⁓ is good.

Laurie Forster (23:40)
Great.

So it sounds like a good vintage since you had the long.

ANDREA MME FEUGUEUR (23:52)
stable vintage. No, we had no issue this year, honestly.

Laurie Forster (23:56)
Okay.

Fabulous. I love it. And now, certainly, you know, at one point there were parties around the world and in Paris, will you be doing anything special on nouveau day in Paris? Are people going to be celebrating? You know, I know we're all going to be, you know, getting our hands on it and enjoying it with dinner potentially, but what goes on in Paris when this happens?

ANDREA MME FEUGUEUR (24:17)
So I'm gonna go to like big places like big like malls like as you call it in Paris like the famous one like the Galerie Lafayette you know the this famous which is like the equivalent of Sax when you're in New York so do like tasting

Laurie Forster (24:35)
All right. Well, Andrea, thank you so much for joining us. I am so much more excited for Nouveau Day tomorrow. And I appreciate all of the background on Georges Duboeuf, the winery, the man and Nouveau Day and the two delicious wines that we had. I'll post a link to your website, the list of the wines we tasted. And if you send me the label art for the Nouveau this year, I'll post that too so everybody can

ANDREA MME FEUGUEUR (24:40)
Of course, my pleasure.

Mm-hmm.

Laurie Forster (25:01)
get a look at it and know exactly

what they're looking for when they go to the wine store tomorrow. But I appreciate you coming on The Sipping

ANDREA MME FEUGUEUR (25:07)
Yes.

Thank you.

Laurie Forster (25:09)
Cheers, Andrea.

Laurie Forster (25:10)
I hope you enjoyed learning a little bit more about Georges Booth, the winery and the man. And I hope you're gonna get on out there and grab yourself a bottle of Beaujolais Nouveau tomorrow to celebrate the new wines of the year. We don't have to take it seriously. It can be fun and fruity and just a celebration of the day. So go on out, I'll list the wines we tasted as well as information about how to connect with the winery if you want to get their wines. Also a reminder

My Bubbly Bash 2025 is December 10th at 7 p.m. You can go to thewinecoach.com slash events, sign up, invite your friends over, order my bubbly pack at thewinecoachclub.com and you have a ready-made party with me as your host. All right guys, until next week, cheers.