Why Do You Like the Wines You Do? Video

In their new book, Passion for Wine, our guests answer that tough question:

“Why do I like certain wine styles and not others?”

They do it through a simple, but brilliant “Spectrum of Style” and powerful infographics to help you understand this and other wine questions.

Marnie Old is an award-winning writer and sommelier.

Jean-Charles Boisset is the head of his family’s collection of world-respected wineries in both France and California.

And they join me live now from the Buena Vista winery in Napa Valley: Welcome to the Sunday Sipper Club Marnie and Jean-Charles!

What was the trigger — the exact moment — when you decided to create this book? Where were you? What were you talking about or what was happening?

Tell us in a nutshell what this book is about?

How can we use your Spectrum of Style to pinpoint the types of wines we like (and don’t)?
What was the most surprising insight you discovered while writing this book?
What was the most difficult or challenging part of writing this book?
For those attending, what are your favorite tips for getting the most from the California Wine Fair?

Let’s Taste!

Briefly, how does your Spectrum of Style work?
Which wine would you like to start with for this tasting?
Where does it fit in your spectrum? Why? Surprising food matches for this wine?

Join us Sunday, April 16th 6:00 p.m. EST, for our video chat Celebrate Malbec World Day, with author Tatiania Nessier, Brand Ambassador for Alamos Wines and Lucia Veleretti, Alamos Winemaker, to chat about Alamos Malbecs in preparation for Malbec Day.

Want to know when we go live?

Click on “Get Reminder” on the page below:

www.nataliemaclean.com/live

Click on “Get Notified” at the link above to know when we go live.

You can also click on the “Follow” and “Like” buttons.

This is a terrific warm-up for the California Wine Fair, which comes to 8 cities across the country starting next week.

 

Watch previous episodes  of the Sunday Sipper Club (SSC) and find out who’s coming up next.

 

Here’s where you can buy the book Passion for Wine:

https://my.boissetcollection.com/basicproduct/passion-wine-book

 

 

 

Marnie Old & Jean-Charles Boisset

 

 

 

Marnie Old

 

 

Marnie Old & Jean-Charles Boisset

 

 

 

 

 

 

Buena Vista Cabernet Sauvignon 2013
Napa Valley, California, United States

 

 

 

 

 

 

Jean-Charles Boisset

 

 

Jean-Charles Boisset

 

 

Marnie Old

 

 

Marnie Old & Jean-Charles Boisset

 

 

 

 

 

 

 

Buena Vista Legendary Badge Petite Sirah 2016
California, United States

 

 

 

 

 

Jean-Charles Boisset

 

 

Marnie Old

 

Marnie Old & Jean-Charles Boisset

 

 

Marnie Old

 

 

Marnie Old & Jean-Charles Boisset

 

 

 

 

 

Buena Vista The Count Founder’s Red 2014
Sonoma County, California, United States

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sommelier and author Marnie Old is a breath of fresh air in the wine world. An engaging performer and gifted teacher, she is refreshingly direct and down-to-earth. Marnie’s focus on matters of real-world relevance to consumers, not winemakers or brewers, puts her in demand as an expert speaker on wine and beer around the country, most notably as a featured seminar presenter at the annual Food & Wine Classic in Aspen. She is also the founder and organizer of Philly Bierfest, an annual festival celebrating Pennsylvania’s German brewing heritage.

Teaching is Marnie’s passion. Formerly Director of Wine Studies for Manhattan’s renowned French Culinary Institute, she served as the founding education chair for the American Sommelier Association4and has taught for New York’s Astor Center and Philadelphia’s Temple University. A pioneer of online video, Marnie designed “Wine Online”, a long-distance learning program for the University of Delaware’s department of Hotel, Restaurant and Institutional Management. Best known for her innovative presentations on wine, she also lectures on wine marketing, beer, hospitality and service.

Marnie is best known as an author, and her most recent publication is the culmination of a decade’s work. Wine: A Tasting Course [DK 2014] is the first wine basics book to harness the power of images to explain complex wine concepts. Like all of DK’s books, it is vibrantly colorful, fully-illustrated and beautifully designed. Like all of Marnie’s books, it is engaging, easy to read and packed with ‘aha!’ insights. Her first book was the acclaimed He Said Beer, She Said Wine [DK 2008], a lively and entertaining debate on food pairing with co-author Sam Calagione, founder of Dogfish Head Craft Brewery. Marnie’s second book Wine Secrets [Quirk 2009], is a collection of down-to-earth wine advice from 40 international wine experts. In 2012, she launched her first interactive digital book Wine Simplified [Inkling 2012], later honored with a Publishing Innovation Award by Digital Book World as the “Best Non-Fiction App” of the year.

In addition to writing books, Marnie pens a humorous wine column for the Philadelphia Daily News called ‘Cheap Buzz’ – documenting hypothetical conversations between the sophisticated sommelier and her penny-pinching blue-collar neighbor Buzz. Marnie is a familiar face in Philadelphia as the former host, writer and co-producer of over 100 webisodes of Philly Uncorked, Philly.com’s weekly online video series. She previously served as Philadelphia Magazine’s beverage columnist and as a contributing editor for Sommelier Journal magazine. She is recognized internationally as an expert wine commentator, most recently by the Wall St. Journal, MSNBC, Real Simple magazine, Salon.com, Time Out New York and the UK’s Fine Wine Press. Features on Marnie have run in the Philadelphia Inquirer, the New Jersey Courier-Post and the Pittsburgh Tribune-Review, and her events have been highlighted in USA Today and the New York Times.

Marnie first earned national recognition as sommelier for Philadelphia’s leading seafood restaurant, Striped Bass and as Executive Beverage Director for its premier restaurant group. After five years with the company, she launched her independent consulting venture, Old Wines LLC, in 2001, serving restaurants, consumers and corporate clients. She has advised world class organizations, like ResidenSea’s opulent ship The World, as well as independent start-ups and nonprofits. Since 2010, she has provided consulting services for the Pennsylvania Liquor Control Board, one of the world’s largest purchasers and retailers of wine and spirits.

Marnie has consulted on beverage programs ranging from New York’s Morimoto to Fort Lauderdale’s Steak 954. In Philadelphia, Marnie has designed dynamic wine programs from the ground up for 16 restaurants, from Rittenhouse Square’s iconic bistros Parc and Rouge, to the edgy Spanish tapas lounge Bar Ferdinand in Northern Liberties. Among the many distinctions earned by her creative wine lists, Food & Wine magazine has twice honored her wine programs as ranking among the country’s “Ten Best New Wine Lists”, first for a cutting edge all-Italian wine list at Avenue B in 2001 and again in 2005 for an innovative seafood-oriented wine list at Striped Bass.

Marnie has earned expert-level credentials from internationally-recognized organizations, having passed the rigorous Level III Advanced Sommelier exams given by the Court of Master Sommeliers and holding the respected Advanced Certificate from the London-based Wine & Spirits Education Trust. A native of Winnipeg in Canada, she has made Philadelphia her home for over 25 years.

 

Jean-Charles Boisset was born into the world of wine in the village of Vougeot, Burgundy, France. His lifelong passion for wine began as a child, growing up above the cellars and within view of the centuries-old vineyards of Château du Clos Vougeot, the epicenter and birthplace of Pinot Noir and Chardonnay.

His parents, Jean-Claude and Claudine, founded the family winery in 1961 with an innovative and entrepreneurial spirit in one of the most traditional winegrowing regions in the world. Today, the family collection includes wineries that share more than 18 centuries of combined winemaking heritage and tradition in some of the world’s most prestigious terroirs, from Burgundy to the South of France, to California’s Napa Valley and Russian River Valley.

Jean-Charles leads the family firm with passionate commitment to fine wine, history, quality and a deep respect for the environment. He implemented organic and Biodynamic farming at all of the family’s estate vineyards in Burgundy and California. Together with his sister Nathalie, he created Domaine de la Vougeraie, uniting the family’s Burgundy vineyards, including prestigious monopoles such as the Vougeot 1er Cru Clos Blanc de Vougeot — planted in 1110 by the Cistercian monks, into one of Burgundy’s leading domaines. He instituted the concept of “viniculteur”, redefining the company’s traditional role to encompass a close and active interest in all aspects of winegrowing to ensure premium quality and sustainable farming practices. He refashioned and elevated the family’s founding winery bearing his father’s name — Jean-Claude Boisset — into a premier boutique vigneron in the Cotes de Nuits.

In 2003 Jean-Charles brought DeLoach Vineyards, a pioneering producer of Pinot Noir, Chardonnay and Zinfandel in Sonoma’s Russian River Valley, into the family collection. He immediately recognized the similarities to Burgundy: each boast a confluence of river, mountains, and soil that is perfect for growing world-class Pinot Noir. He began a mission, inspired by his Burgundian heritage to produce terroir-driven wines with the same commitment to terroir and organic and Biodynamic farming he had instituted in Burgundy. In 2009 Jean-Charles’ quest for California wineries with a sense of history, heritage and a pioneering spirit, led him to Raymond Vineyards in the Napa Valley, where five generations of family winemaking anchors it to the earliest days of the Napa Valley. Under his vision, Raymond has become a leading producer of luxury fine wines, implemented organic and Biodynamic farming on its 100 acre Rutherford estate, and become among the most dynamic winery destinations in California, earning “Winery of the Year” honors from Wine Enthusiast magazine. In 2011, Jean-Charles’ dream of championing California wine history became a reality when Buena Vista Winery, California’s first premium winery, founded in 1857, became a part of Boisset Family Estates.

From this great foundation of historical, pioneering wineries in France and California, Jean-Charles’ sets forth a vision of the wine world centered on family, passion, history, innovation, a commitment to fine wines, and a dedication to sustainable winegrowing. Decanter magazine has included him on its “Power List” of the 50 most important people in the wine world each year of its publication since 2007; in March 2008, he received the Meininger’s International Wine Entrepreneur of the Year; and in December 2008, he was named “Innovator of the Year” by Wine Enthusiast Magazine. The French-American Foundation awarded him their first-ever French-American Partnership Award in 2013, bestowed upon an extraordinary individual or organization that has contributed to creating a strong and enduring French-American partnership in business, government or academia. Haute Living Magazine named him to the Haute List San Francisco, recognizing the 100 most influential people in the San Francisco Bay Area.

He was honored with the 2014 Jefferson Award by the Pennsylvania Academy of Fine Arts, which celebrates the museum’s historical connection to wine. Also in 2014, JFK University in Concord named Jean-Charles and his wife Gina Gallo its
“Entrepreneurs of the Year.” In 2015 Jean-Charles was named an Honorary Co-Chair of that year’s Sonoma Harvest Wine Auction, which broke all records by raising a staggering $4.5 million. In March 2016, Jean-Charles and Gina received the Mondavi Food & Wine award Robert Mondavi Wine & Food award by The Collins College of Hospitality Management in honor of their vision and leadership to advance the wine industry.

The Boisset Collection of wineries includes: Buena Vista, Raymond, DE Loach in california, and Domaine de La Vougeraie, Bouchard Aine & Fils, J. Moreau & Fils (Chablis), Chateau de Pierreux (Beaujolais), Mommessin (Beaujolais), Bonpas (Rhone Valley) and Fortant (Languedoc) in France.

Full Transcript:

Natalie: 00:00:00 Wines you like, but would you like to discover why exactly it is
that you liked them and maybe for was that you don’t like.
Would you like to pinpoint that reason? Would you last tips and
strategies for finding those wines that you like in the liquor
store, new wines to you, but the style that you like. That’s
exactly what we’re going to learn tonight with our two guests
that joined me live here this evening. I’m Natalie MacLean,
editor Canada’s largest wine review site at Natalie
MacLean.com, and we gather here at Sundays at 6:00 PM
eastern. That’s Toronto New York time every Sunday on a
Sunday supper club to talk to the most interesting people in the
world of wine. All right. Marnie Old is an award-winning writer
and sommelier and she and Jean Charles Boisset who was head
of his family’s collection of world respected wineries both in
France and California are joining me and they join us live now
from the Buena Vista winery in California. Welcome to the
Sunday supper club show, Marnie and Jean Charles. Hello.
Thanks for having us.Oh right. So maybe we can start off with
what was the trigger, maybe the exact moment when you
decided to create this book to coauthored this book together.
Do you remember where you were, what you were talking
about? Alright,

Marnie: 00:02:10 yes. Well, as it happens, in addition to the many things that I do,
I write and teach and talk and speak about wine. One of the
things I do is I write columns for newspapers, recommending
wines and eight or nine years ago now, Jean-Charles was doing
a press tour and I was invited. I was one of three wine writers,
invited to the fanciest restaurant in Philadelphia to have a lovely
five-course lunch with great wines from both France and
California. That Boisset produces, so I was very excited to go
and I arrived, but as it happened, it was terrible weather that
day and none of the other writers showed up. It was Jean and I
together. We had a four hour must’ve been seven-course
launch. By the end of it, we were the best of friends and ever
since we have been doing a little bit of work together and in the
course when I showed him my last book called wine tasting
course, he just by serendipity opened it in the center to a
graphic about.

Marnie: 00:03:13 It was infographic about Chardonnay and it was explaining this
very, very simple concept that grapes taste different in different
climates. So it explained how in places that are very cold, like
champagne and Chablis, the Chardonnay grapes give wines that
taste more like crab apples are green apples and as you move
into a warmer zone, like maybe coastal Australia or the central
the coast of California, they get riper and juicier, more like golden
apples or pineapples and that as you move into even warmer
regions, they get riper still and you get more dessert like
qualities more like apple tarts or apple butter and that graphic.
Every point on that graphic, let’s say had a chardonnay wine
that he could think of and point to and say, this graphic was
designed to explain my wines and convenience. We started
talking immediately about doing this book, which is now just
being launched.

Marnie: 00:04:05 It’s called passion for wine. I’ll hold it closer to the camera.
Please hold it up. Yeah, there you go. Perfect. Passion for wine
and the French ideal and the American dream. Because if you’re
going to understand how the wine world works, there is no
better place to start than France. And in particular from the
Burgundy region, the Joan Shaw comes from this man grew up
in the ego, which was the first vineyard farmed by the Cistercian
monks in the 11 hundreds. And that was the cradle of
civilization for fine wine and spread from there. That’s quite a
history. I know that winemaking goes back generations in your
family doesn’t, Jean Charles. It does, tell them the story about
Buena Vista about when you were visiting here when you were
a child because this extends the story to California. Well, you
know, to Natalie’s question, indeed. I was born and raised in a
bedroom where below was the winery so can you imagine the
dining room?

Marnie: 00:05:01 And my bedroom was the winery so I go to make wine. the
vineyard was really my garden and my best friend obviously
mother nature. So I really got the opportunity to learn one
really deeply from the making of it to the forming of it. So you
know, when we talked about this broken, many people have
told Jean-Charles, when are you writing the book and when are
you doing? And Natalie is, you know, it’s the same with you,
you’ve, you’ve published so much. , I had never come around
doing it, so I thought the best way would be to team up with
someone who’s done a very good job at doing it before and
bring really are passionate as well to it and the two parts of the
world which I think are the most important into the history of
wine and the future of wine, which is obviously France and
America at large, including Canada.

Marnie: 00:05:52 How diplomatic. That’s great. So in a nutshell, you’re getting at
this and you’re telling us pieces already, but in a nutshell, what
is this book about? So the book is essentially a high level
an overview that introduces the beginner, the newcomer to wine,
to those useful generalizations that we use in the wine trade to
make sense of the world of wine. And the reason that wine
education and most wine books are so intimidating is because
they tend to start with all the memorization that you have to
learn how to do, which is usually a bunch of great names, a
bunch of Appalachians and regions. And so on, and it ends up
being a little hard to remember if you don’t have a context and
a framework for where to put that information. So passion for
wine starts at the very beginning, tells a little bit of the history
of how the wine world developed the way it did, which helps
make sense of wine labeling and so many other issues.

Marnie: 00:06:46 It also gives you a crash course in sensory science and how
most of what we think of is flavor is a really old factory for
example. And once you understand that distinction between
the tastes, you proceed with your tongue and the flavors that
you proceed with your knows so much about wine starts making
more sense. We then start moving into what I think is probably
the most innovative part of the book, which is to take a few
steps back instead of getting real up close to the details of the wine,
to the minutia that can make it so overwhelming and
challenging to learn. We take a step back and we think about
what are the primary factors that make one wine taste different
from another. That makes one suit your taste more than mine,
for example, and we talked primarily about ripeness, about how
the sun is actually the number one flavor factor in wine, and we
group wines into flavor families so that whether it’s made with
Sauvignon Blanc or Chardonnay, if it’s bright, clean, unoaked,
tart in a fairly low and alcohol, we call those wines vivacious.

Marnie: 00:07:46 Whereas if you took those same grapes, whether it’s sodium on
blockers, Chardonnay raping them further on the vine, they
develop more flavor intensity. We then are often more likely to
barrel ferment them, which further enriches their texture and
adds that spicy smoky layer of flavor. We associated with things
like Bourbon and Cognac. We would call those lines made with
the same grapes more voluptuous because they feel richer in
the mouth and are more suitable for richer foods and colder
weather. So we take this kind of high-level conceptual approach
and created a color-coded navigation system for wine so that
you can figure out for yourself in white wines. Do I feel more
like drinking a vivacious or voluptuous mine tonight among the
reds? Should it be more elegant and food oriented? More
sensuous and easy drinking or perhaps more powerful? more
concentrated. Tannic and age-worthy more like the steakhouse
stuff. That’s brilliant. I must say, you know, there are lots of books
out there, but I love your approach of, of summarizing because
that’s the only way we can remember things. Otherwise, we get
overwhelmed. We can’t remember anything which is not useful.
And also the strength of the infographics that you’ve done in
the past, Marnie, and that the two of you bring together in this
book.

Natalie: 00:09:55 Tell us about this wine, maybe what its flavor profile. Is that
how it would fit in that style spectrum that you folks have come
up with? So first I’ll let you in Charlotte, tell you a little bit about
the wine and about the idea of the badge at Buena Vista. And
then I’ll talk about the flavor show.

Jean-Charles: 00:10:16 Sure. What is exciting about Buena Vista? For many of you
already know because you have the wine in front of you. This is
the oldest winery in the state of California, first gravity field
winery, and the men who really brought Buena Vista to life
account brought 345,000 cuttings from Europe and really
introduced Vitis Vinifera, which are Cabernet, Chardonnay, Pinot
Noir, Zinfandel to the history of California. So this is really
fascinating to have dedicated or wine for him. Legendary badge
really signifies the history of the account in one bottle of wine. I
personally, love Buena Vista because I came here when I was 11
years old with my grandparents who were school teachers and
as a little Burgandy boy who only knew chardonnay and Pinor
Noir. I was fascinated with all the great varieties like Zinfandel I
knew some of them obviously in the valley and other places, but
mainly I just discovered here and this is why I fell in love with it.

Jean-Charles: 00:11:19 So the dream to eventually one day leave Buena Vista and
inspire the future, That was really, really exciting. So this one,
is. So. Yes. So naturally that’s, that’s really the history as you
asked for it. Sure. I’m, I’m, I’m fascinated with this Buena Vista
because as the last thing I would say, this is really the national
the identity I feel of American people. This is the first, this is the
beginning, this is your passport to wine and therefore we build
a whole museum which upstairs from where we are right now,
where we use all the tools, Natalie, you would love it, all the
tools that really craft viticulture viniculture into an amazing
motion and the tools tell the history of wine, so we probably
have 75,000 guests coming here year to really understand the
history of California and one for the Northern American
continent.

Marnie: 00:12:17 Wow. In fact, the. He’s too modest to mention it, but the state
of California recognizes the founder of Buena Vista, the
Hungarian count, as the father of California wine. There’s a
historical marker here on the outside of the winery to recognize
his contribution and what how important that was. This was the
gentleman who arrived with a vision of how to improve
California’s viticulture, which at the time in the 18 hundreds,
was driven by primarily the mission grape, which we know is
very easy to grow, but doesn’t necessarily make very satisfying
red wines. It gives very pale and fairly weak tasting wines, and
at the time Zinfandel was considered kind of the big boom. It
was the one that was a significant improvement over the
mission grapes, but the governor of California hired count
heresy to travel to Europe, green those cuttings back and
improve California’s potential for making fine wine using the
grapes or Burgundy grape support.

Marnie: 00:13:17 Bourdeaux the grapes in Germany, the grapes in every region in
Europe was brought back by that couch it in the 18 sixties. It’s
just an amazing history. Wow. This man was also a sheriff. He
was, in fact, you had an amazing life. I have to tell you, Natalie,
if you ever get a chance to study the count, I’ll give you the
short version. He was a Hungarian nobleman who came to
America with his wife to find his fortune. He first landed in
Wisconsin where he was the captain of the first steamboat on
the Mississippi. He eventually ended up moving further west,
looking for better weather and found himself in San Diego and
in San Diego. He was the first sheriff of San Diego County and
there’s a whole line of wines that honor that heritage here at
Buena Vista, but from there he moved up at the time of the
gold rush to the San Francisco area.

Marnie: 00:14:11 He became the mayor for the first US mint in California. You’re
in San Francisco and then discovered he had been looking for
good wine country as he traveled around because he does come
from the Tokai region and understood what kind of conditions
were necessary for making fine wine. He knew that the valley’s
north of San Francisco was ideal, and so he found a little dry
farmed vineyard which became what is now the one of Vista
winery. Now, the amazing thing is he brought those cuttings
over from Europe, but because he was the first pioneer planting
all those videos in different grape varieties, he was also the first
one to suffer from Phylloxera. Documented cases of Phylloxera
started ground zero in the sixties here at Vista winery and
unfortunately, it bankrupted the count. He ended up losing his
shirt, losing his business and trying to start over in. Was it
Guatemala or Nicaragua? Nicaragua. He bought an estate in
Nicaragua to try and start over. And in the process of trying to
scout his property, the count disappeared. They found his own
horse tied next to a lake full of alligators. Oh, I can only suspect
that the reason they didn’t find his body is that the alligators got
the count.

Jean-Charles: 00:15:30 Well, this is what you have on the back Every batch, a little bit
of a navigator tail. And we wanted to have a little twist to it and
this was fun. That’ll lead to bring back the swipe. I remember
forever, I was in San Diego and I see Sheriff Museum and you
know, as a Frenchman when you’re a young boy you play the
sheriff and the cowboys and Indians always, you know, when I
was five, six, seven years old, so I toured the museum and the
first person to welcome me was the Dica Board of the counter
without this stuff. So I called the winery immediately and said,
let’s talk about relaunching or launching a line called the sheriff
in history because what is so important to, to other people,
this thing and to wine in specifically is the fact that we need to
honor history as well.

Jean-Charles: 00:16:22 It’s not just about what we do. It’s not about what Joel shall is
doing it wine or Marnie or whoever. It’s about what other
people have done before and recognize and you know, and light
the world about the people who are great people who were
there before we learned from the past as we know. And we get
inspiration for the past to better manage the present and
certainly anticipate the future. So we’re very pleased to, to
really release the wine. And the wine obviously as Marnie is
about to show us, really fits perfectly into the metrics of the
book.

Marnie: 00:16:58 And I might just say that people love the story about the count,
and of course you’re, you’re saying that you know, wine is
history and history is storytelling. So bringing that all together,
this, the history, the story of the wine, the story of the count, I
mean that, that really wraps it up nicely in terms of what, what
this wine is about it, it makes the visit to this winery, such an
exceptional destination. I mean this is a hotspot for anybody
heading to California for wine tourism. You have to start at one
of stuff because it makes so much more sense once you’ve seen
where the story began. And so we’re talking right now about
the legendary badge, which is the petite saraz. And so I want
to give you a sense of where this fit into that navigation
system we were talking about in the book.

Marnie: 00:17:40 Yeah. So we created something a little more. Oh, thank you. So
we created something that you can see on your screen there
called the spectrum of style. It gives a different color coach. Two
different categories of wines that I sent mentioned earlier.
Whites are either vivacious or voluptuous reds or either elegant,
if they’re making that French Burgundian tradition, designed to
taste better with food. We call them sensuous. If there were
easy drinking blend where neither the acidity north Atlanta and
is too strong, where you can just open a bottle and drink it in
front of the TV without any worries. But there is a category that
we call powerful. Now powerful is the category of the Petite
Sirah and we chose to illustrate all the different categories with
different Hollywood actresses to get you, give you a sense of
their personality. So we chose Liz Taylor and I’m going to give
you a closeup of this image. Oh my goodness. She’s Erin down
the cameras. I think most powerful images of her I have ever
seen, but that’s exactly capturing the spirit of this wine because
when we give it a swirl in a snip, the aromas are so
concentrated, so qc darkened desert. Like it reminds me of
things like blueberry pie and cherry jam or compote. It’s got an
almost concentrated quality to it rather than the fruit fresh off
the tree and when you taste notice as well,

Marnie: 00:19:02 that concentration coming through and not just the fruit. Now
in the pilot is where I really noticed those flavors we mentioned
earlier that come from they’re more associated with cognac or
bourbon that come from the barrel aging of the wine, not just
from the fruit and the fermentation itself. Now, what makes this
to me a warning that fits in our powerful category, one that
alcohol content is on the higher end that gives it that rich
mouth feel. It makes it feel like somebody added a little dollop
of butter while they were making it to give it that old
lusciousness in the mouth. We also have that tremendous
concentration of flavor. We have that high level of oak flavor as
well. All of these things are characteristics that we associate
with the powerful categories, but then also in the finish, after
you swallow, you notice a little bit of that.

Marnie: 00:19:49 Almost velvety, feel like somebody decided to wallpaper the
inside of your mouth with velvet or Suede, that is Chan, and
now tannin comes from the skins of the grapes and in particular
is a grape variety that’s known for both its intensity of color. It’s
density of flavor and it’s 10, and because all three of those
things come from the same source, they’re all locked in the
skins of the grapes, not in the juice or the flesh inside. So
whenever we grow grapes that have small berries and thick
skins like petite sirah, like Cabernet Souvignon, we know we’re
going to get a blockbuster in the glass. We know we’re going to
get tremendous concentration, depth of inky color, and a little
blast of that town and as well and 10, and he’s a force a
preservative. It’s blocks oxidation, so it helps preserve wine
from spoilage over time and the higher the level of Tan and the
more we get that kind of mouth drying effect, the more we
know this wine will age gracefully overtime as well. Absolutely,
and Marnie, people are loving your description. Andrea says

Natalie: 00:20:48 powerful. Yes. Love this breakdown of the different components
and flavors. I’m patty is saying she’s loving the history lesson
and that was the count. Dana Dobson is watching. Linda
Alexander is watching. Lori Kilmartin says hello and a Christian
Markku says, can we get your book on Amazon? I know it’s just
launching this month, so I’m not sure where it is.

Marnie: 00:21:09 It is coming to Amazon soon. It is not quite ready yet. Right
now. You can get it to bless a website, correct. Collection the
easiest, and we should be to your right away with the French
kiss as well. That’s great that you are an amazing wine taster
and we may be talking too much on our side. What you think
about the what?

Natalie: 00:21:34 Oh, I love this. I mean, as Marnie said, Marnie has great
descriptions and she’s thought a lot about your wine, so I leave
it in her capable hands and Palette, but it’s. I, I get that you
know that that velvet texture, I love when mouthfeel, it’s one of
the most important things for me is just texture and
voluptuousness and filling every crevice and your palette. I love
that. When that happens, and of course it’s the luscious black,
fleshy, ripe fruit and fruit,

Marnie: 00:22:02 many people, their decision of what they prefer, their personal
preferences. One of the reasons it’s hard to put your finger on
exactly what it is that you like or dislike about a wine is because
it’s so difficult to learn to recognize and describe the tactile
elements of wine, the things that you feel on impact, the prickle
of carbonation, that the kind of bracing, knife, edge of acidity,
the mouth-filling richness that we get with higher alcohol
content in the wine and so on. These are not simply aspects of
wine that are important to its taste or smell, but also to the way
that it impacts on the pallet and that I have to tell you is often
the make or break factor for many people about whether they
like a wine and want to try it again or whether they would
rather try something new next time.

Natalie: 00:22:47 Absolutely, and with this style of wine, is there sort of a
category or some general food pairings you recommend with it?

Marnie: 00:22:54 Oh sure. When you’re talking about wines that have this level of
intensity, you need more seasoning. You need a little bolder
touch with these spice rack in the kitchen because when you
have this amped up flavor level, if you try and just take a simple
piece of, even if it’s b for some kind of red meat, if you just
drizzle it with all of oil and sprinkle it with sea salt, it’ll get lost. It
will. It will kind of fade next to the intensity of the flavors of the
wine, so think more like slow cooking, braised short ribs,
thinking about things like Korean barbecue. You could also be
talking about Persian food, you know, getting layers with
multiple seasoning elements. However, one word of warning,
this is not a style of wine that really benefits from being served
next to sugary sauces in particular. So leave the honey and the
barbecue, all of that stuff for the sensuous reds, the powerful
red start tasting, a little sour and thin.

Marnie: 00:23:50 When you put them next to something that has a lot of sugar
content and the other thing to be careful and avoid, well two
things, really high levels of spicy heat will make this kind of burn
and feel a little aggressive on the pallet and if you go in with
something pickled is really high in vinegar or acidity that will
just make this wine, unfortunately, taste a little clunkier than it
really is and that that is not what we want to do to this poor,
lovely wine. We need to be nice to the wine and it will reward
subconscious image and you use that image to describe the
wine.

Jean-Charles: 00:26:40 So that was really the fascinating part in. And I think we got the
best components of my mother who started the winery with
my father in 1961 a few weeks ago now, nine days ago she
called me and she said, Jean Charles when we started, I wish I
had written this. I had read this book and this was a great
company when, because you know, why is very bewildering.
Wine is very intimidating, so both our style, Marnie and I are
really not intimidating because  we very much about the other
person. I think if you love people and if you love wine, you’re
going to love this book because it’s all about the other person
rather than yourself. And I think that was the simple way to
write this book.

Natalie: 00:27:29 That’s fantastic. And I love that. Your aim is simplicity, clarity,
and concision. If it calls to mind the, who was it that said? I think
it was Mark Twain who said I would have written you a short
letter, but I didn’t have the time. It’s hard. It’s hard to put things
in concise terms because you have to pick your words carefully.
And then Marty, you also bring to it that powerful infographic
sense.

Jean-Charles: 00:28:41 another thing obviously, you know, I always, as you were asked
to talk a lot in to describe what people saying we experts and
my favorite expression in the world is an expert is someone who
knows how it’ll be wrong with a lot of authority. And why do I
say that? Because the more I taste wine and I taste per week,
hundreds and hundreds of why besides making the wine with
our winemaking team, I taste a ton of other people’s life. Which
I love to do and sometimes the more you taste, the less you
know and I think it’s important, you know, whether you’re born
making wine like I was or you’ve been tasting wine like Marnie
forever. It’s important to be very humble because you evolve as
an individual. Taste evolves. Your taste buds evolve, you evolve
as far as your mouth feel and mouth and your palate altogether.

Jean-Charles: 00:29:37 And the season evolved. You know, I love to taste wine
personally. It’s the right time within the, by the end of the
calendar or the calendar. And this is something I personally take
a lot into account. So I think you know, for everybody listening, I
repeat, one is the lesson or humidity and the fact of lined. It’s
again all about what you feel. So I always recommend using the
five different guidance of steps that we recommend in the
book. I think it’s on page 44 or 43 and it’s all about the different
steps from color to obviously knows to texture which is very
important to feel and the aftertaste and write your own
emotions and be yourself, US and the book to guide you, but
really the most important is to use your own term because
again, your terms will define who you are and you learn about
yourself by they.

Jean-Charles: 00:30:37 Well, this is why and I believe that tell you when we first met six
years ago, we had a discussion about the wine is your friend.
You’re getting to know him or her and you’re having a
discussion and use wine as some of you open a bottle of wine
tonight and, and make it part of that intimate romantic
relationship or discussion. And over the course of that evening,
if it takes you 10 minutes to drink a bottle of wine or 10 hours
or two hours, make it that very great dialogue between you and
the wine, the wine and you and your friends. And that makes so
much sense as you’ll see your opinion evolved over each other.

Natalie: 00:31:17 Absolutely, and I love your point, Josh Charles, about the wine,
you know, it says something about you and how you appreciate
it and you know, you just trigger a triggering, a, um, a
connection for me in that, you know, if I have a wide and then I
go back to it the same way maybe in a couple of years, what’s,
what’s changed often more than the wine is me and how I react
to it. It’s like a book. So, you know, I’ve read Anna Karenina a
couple of times, that’s all I can manage so far, but my
perception of it as a 19-year-old was so different from, you
know, when I was 28 and I think wines, you come back to them
and you see how your changing, not just the wine, but that’s on
your point, Josh Charles, about how you know, you appreciate
wine, says something about you. That’s right. And that’s also
something that we have a difficulty with, particularly in North
America. I mean, Jean Charles is lucky that he

Marnie: 00:32:10 grew up in Burgundy, which is, you know, there’s no better
the region in the world if you’re a wine person to be born and
raised, but for those of us in North America who did not grow
up in families that had wine on the table at every meal, there’s
kind of an inherent misunderstanding that our first sip of wine is
when we should make up our mind about whether we enjoy the
wine or not, whether we want to drink it again or not, whether
we want a second glass or not. Europeans don’t think that way
about why they understand very well that the first impression is
misleading because wine is almost never something that we’re
enjoying by itself in and of itself independently with nothing but
the wine. We’re almost always enjoying something. It could be
popcorn, it could be peanuts. It could be a cheeseboard. It can
be a fancy dinner.

Marnie: 00:32:56 It doesn’t matter, but everything that you put into your mouth
will change the way the next sip of wine will taste. And we
spend a chapter in the book introducing this idea of context
with food, but talking about it from a very different perspective
then most people talk about wine and food pairing because if
you come at it from this idea that there’s some platonic ideal
that, oh, well, chicken with Pesto needs Chardonnay, or you
know, sauvignon blanc from the Loire valley can only go with
great goat cheese. It gets so specific is to be overwhelming and
that also has the problem that it doesn’t factor in your personal
taste.

Jean-Charles: 00:33:32 That’s right. And what is so what is so important on food and
wine pairing? I was just in India and tasting a lot of wine and I
came with my typical French preconceived ideas that I was
wrong. Ninety percent of the time when you think shattered,
have to path is going to go get it fully with this drone or maybe
a very intense rich tannin sharp cabernet. So I think what is so
great is to learn the guidelines. And then to go around them. So
a very good friend in Italy who I love having a big family for many
big oil company and he became a lawyer and I said, why are you
becoming a lawyer? The junk catalog in order to go around the
law, you’ve got to know, and I hope this helps you to find what I
back up one second too, to come back to something that he was
saying about using the spectrum of style as a pairing tool
because that is really why we created it, was to make it easier
for people to make decisions about what to drink with what,
because that is so paralyzing for people who were just getting
into wine. Once they realize the complexity of the wine world,
of course, you start feeling insecure and paralyzed about making
a decision. It’s actually much easier than most people think
because it’s not about the final dish because wine, it’s almost
more useful to think of this as the sauce on the side, right?

Marnie: 00:36:37 This is a condiment to go with what you’re eating and we focus
so much on main ingredients and proteins. We think about red
meat or we think about seafood. We think about white meats
like chicken or poultry. It’s actually not about the protein. The
protein is some of the least flavorful stuff on the plate. Usually,
it’s the sauce, it’s the marinade. It’s the rub. It’s the cooking
process that ends up being the dominant flavor and nine out of
10 times pairing should be oriented around those questions
about whether something is okay. Let’s talk about salmon for
example, or let’s compare salmon and beef. You can take
salmon serve it raw, Sushimi style, right? You could do beef raw
too. You could do a tartar or a Carpaccio, right? Just because
one is seafood and one is me. It does not mean that this one
goes with white wine and this one goes with red and it’s actually
the same line that will pair boat with both of them because
they’re raw because they’re being served cold because they’re
being very lightly dressed with hardly any interference in the
natural flavor of the flesh and the protein.

Marnie: 00:37:40 You’re doing your job, but if you keep those same pieces of
salmon and beef and let’s say that we owe, maybe saute them
in a Pan, right? Get a little bit of that caramelization of flavor
that comes when we brown food. Oh, well now they’re going to
taste better with something that has spent some time in oak
barrels. Maybe with the salmon, I might go voluptuous with a
white simply because salmon is lower in fat content and doesn’t
need that 10 and kind of clashing, but maybe with the very
simply seared steak, I might go to an elegant wine, I might go to
one of the lighter reds had a little taste of Oak, but
enough grip from the tannin to offset the fat content in that
Pinot Noir. But then if you take those same pieces of salmon
and beef and give them a bolder treatment, something more
in the Indian Moroccan Persian something with tremendous
concentration of flavor that adds texture as well during the
cooking process. both of those, the salmon and the beef can
both handle a bigger, more powerful red wine.

Natalie: 00:38:42 That is fantastic

Marnie: 00:39:39 We are now going to taste the count, the eponymous wine for
Buena Vista winery and we chose this one a of course because
it’s available in Canada, but also because it’s a perfect example
of that. Central is the category that we mentioned earlier. Red
Wine. When we taste red wine, it’s often a style that is an
acquired taste that people don’t. It’s not usually the first style of
wine that people embrace because we. Many red wines are a
little too acidic. Maybe a little too earthy, maybe a little too
tannic to enjoy on their own. Sensuous wines embody that
instant gratification. That’s the sensual quality of giving, making you
smile on the first contact with the tongue, and to me, this blended
red wine absolutely does that. When you try it after the
legendary badge in particular, you notice how much lower it is
in tannin and how much softer it is and it’s tannic impact how
much it’s a little bit lighter but doesn’t necessarily make you feel
like it’s lightweight red wine. It just is not quite as ponderous,
quite as concentrated as the petite Sirah, but best of all, the
thing that makes it the most centralist when you taste it, there’s
a faint, subliminal whisper of sweetness on the tip of the
tongue. That is exactly what gives this red wine. It’s Palette
pleasing. Instant gratification.

Natalie: 00:41:01 Oh, you’re right. It’s right there at the tip, or maybe it’s the
power of suggestion. I’m just going along with what you’re
saying, but I can see. I can feel it and taste it.

Marnie: 00:41:08 Yes. It’s just that whisper of sweetness and that’s exactly what
makes sense. You is, why is it so funny? People assume that
because this wine tastes great by itself, that it doesn’t pair well
with food that’s absolutely not true at all, and in fact wines like
this are the ones that can pair best with some of the foods that
gave more traditional one, more like the Burgundies that your
family is known for, those very classical French wines and some
of them more that kind of steakhouse classic styles. Those
wines weaknesses, as I mentioned, the first and biggest
weakness is sugar. Any sweetness in the sauce can throw those,
throw a monkey wrench into those wines, but because there’s a
hint of sweetness here, Huh? The wine can actually handle
more of that sugar and spice that we find, especially in cuisines
outside of Europe because if you think about it, there are.

Marnie: 00:41:58 There’s a region of Europe and I’m going to send her on
Burgundy since Jean-Charles is standing right here in Europe. I
want you to think about this for a moment. There are three
elements you can add to any recipe. Breakfast, lunch, dinner,
doesn’t matter. It could be seafood, could be vegetables, could
be noodles, could be me, it’s doesn’t matter a little bit of fat, a
little bit of salt, a little bit of sugar generally makes the food
taste better and that’s what restaurants do. That’s what makes
the food we dine out with taste better than what we do at
home. A little bit of fat, a little bit of salt, a little bit of sugar.
However, only two of those things are flattering traditional fat.
That’s the fat. So I would say yes. So when I say that they are
very wonderful group cruise recently passed and he said if you
don’t like butter, if you don’t like the creek, why you coming to any
of my restaurant?

Marnie: 00:42:52 That’s great. This is such a great wine. At his funeral, I mean he
died at the age of 90 incredible chefs and he was very big into
using new regions as we just said So in these regions where
the wine was on the table, everyday salt and fat are in pretty much
all of the traditional foods. Wine is high in acidity, the salt and
the fat in the food counteracts that acidity to bring them both
to their happy place so that the food that is loaded with salt and
fat and the wine that is very acidic taste better together than
they do apart makes sense, but if you throw sugar into the mix,
sugar makes an acidic beverage, tastes more acidic, not less,
and that is almost never a flattering thing, so if you pay
attention to the cuisines and places around the Mediterranean,
whether it’s France or Italy or Spain, regions where wine has
been part of the daytime dietary culture forever, you’ll notice
that they use salt in that in spades and everything, but they
saved the sugar for breakfast and dessert because that’s when
you’re drinking coffee and it won’t ruin your wine and make it
taste funny.

Marnie: 00:43:57 Wow. Yeah. If you go anywhere outside of that part of Europe,
you could go north into Scandinavia where they put those
lingonberries sauces on their meatballs. You could go to Asia
where they use more sugar in their marinades and sauces as
well. You could code to the southern hemisphere. You could go
to the Americas were, hello? Oh, we need to do is hook up a
Thanksgiving dinner to know what we do here on this continent.
A lot of sugar. Right. And this is exactly the style of wine that
can best handle those recipes, whether they’re Asian or
American that has a little bit more sugar and spice. That’s a
fascinating

Natalie: 00:44:32 insight. The way the cuisine sort of is built around the wine in
Burgundy and in that region, but elsewhere, including here in
Canada, the US, we’ve used lots of sweet cheese and spices
and it’s like, I don’t know what this is going to do to my wine,
Then we have the third wine if you have it there as well. The um,
it’s, this is a big bottle of wine. It’s a heavy hitter. Going to tell
us about the story behind this one because it’s fascinating.

Jean-Charles: 00:45:30 So when you think about, and you think about the history of
California, you got to think about Sonoma and Napa Valley
locally located right at the fork of the cinema and now this is the
beautiful winery which is a sketch made in 18, 60 of the winery
in 18, 60. And as you knew the boundaries in both and when I
started both regions at the time, none of the regions would you
find as we defined them today and therefore should not be just
gotten there, should not be just Sonoma but needs obviously to
encompass the magnificent region of Napa Valley. So the
foundation of Napa Valley which is really more 18, 61. So
literally for years after the foundation of the winery, 1857 Buena
Vista where Charles Group worked at whatever stuff. So in the
building we’re in right now, you can see the beautiful back door
was the cellar under us is the seller was still aging.

Jean-Charles: 00:46:37 This magnificent line. We had the press that the account that 80
to Charles screwed and that’s where he started to make Napa
valley as well, Cabernet Sauvignon. So as we brought the winery
into our circle of, of wineries, we said we got to be starting
again in amazing Napa Valley Cabernet Sauvignon. So very
fortunately, we own a lot of vineyards in Rutherford incentive
and we said suddenly not succeeds to bring that feminine and
masculine attributes or personality that really magnetize in the
glass l So the son of red grape in white grape, that’s why it’s
very delicate, very powerful. And at the same time very central.
And we wanted to create a one which was his statement.

Jean-Charles: 00:47:35 We wanted to create a wine that was chateau s. that’s why we
call the shadow because in the old days the winery was the first
really phenomenal three-story building in stone, a beautiful
stone, so people called it, of course, so we said, let’s revive a
hundred and 50 years later. The Chateau Buena Vista So you
have 100 percent job on this. You have really the wine to you
and to all our friends with us today, this is the one I take all
around the world. You rather than of where I am, whether it’s
the shadow, whether it’s Japan, whether it’s friends, whether it was
last week in Ontario or Quebec. I was at the famous provide
show and I tasted a lot of Canadians. Everybody knows this.
Why? This is the idea for us was to create a wine that you love
at first sight. This is like the first time I met Lee, I said, the first
time I met Marty I said we got to do something together, and
obviously we gave birth to a book.
Marnie: 00:48:49 I believe his wife approved his wife being Gina Gallo, correct?
Yes. Yes. I forgot to mention that dinner party last night at Jean-
Charles and Gina’s home celebrating the Persian New Year,
which was just absolutely spectacular and that’s why we have
Persian sauces on the side. Oh my goodness. So, so if I may,
because people will be curious. So when did you get married
Jean-Charles to Gina?
Jean-Charles: 00:49:14 Well, I got married to Gina in 2009. Okay. So, both of us from
different parts of the world. I was still living in Burgandy until
2007 full time. And then we started to acquire a few wineries in
Sonoma specifically. And I was always in love with California and
the US and Canada because as you know, Natalie we were very
involved. We own the wonderful on a wonderful project in
Quebec, which is Nash. Oh yes, that’s yes. And way back we
found that closure of that don’t tell you. So I’ve been to your
lovely region probably more than 80 times A. I’m a big lover of
Canada and Northern America at large. So when I met Gina, I
was still living in France and we bought a winery there next to
her Laguna fabulous vineyard in the Russian river and we build a
fabulous friendship and obviously relationship and we got
married in 09 and our lovely twin ladies. Can you believe twins?
Yes.
Marnie: 00:50:23 Twins. Wow.
Jean-Charles: 00:50:25 Gemini born may six, 2011. So really funny story, but you know,
it takes us back to this one. You know, what is so interesting in
life. What are the first vineyard of Charles is that the hill of
where we live today, which is the basis of the Charles vineyard,
which was. And we live in Chapel Hill, which used to be a
Mondavi estate and at the boundary of the hill is where this
vineyard was planted in 18, 61. So we’re going full circle in
history. That’s why history is so important.

Marnie: 00:51:03 And I have to tell you what I’m trying to explain, Jean-Charles
impact on the wine business very quickly. I just sneak in those
two facts that he grew up in Burgundy, but his family is one of
the most important in burgundy, but then when he moved to
California, within 10 years he had married Gina Gallo and
moved into Robert Mondavi’s house. Wow. There you go. Thank
you, Marnie, I never summarize it that way.people love those
history. Bits and Trivia and backstories. Yeah, absolutely from
ocean to across oceans

Jean-Charles: 00:51:42 and the, you know, it talks about the definition of life and I’m
sure it’s 6:00 PM for many people, almost seven times for
appetizers and dinners. it’s funny how life is in many ways. I
think life is defined for you before you start at seven, then I
really didn’t evolve in a certain way, but I’m a huge believer in
this city. I feel very early on I was deciding to be in the US and
Canada. Spent a lot of time in northern America. My
grandparents were resistant in the Second World War and
always loved the US for all the reasons we know and all the
reasons we should know that America is the best place to be.
And I really luckily, uh, discovered that when I was 11, so I knew
I would come back, whether it was in the circumstances, Marnie
explained. I came to school here at our, started literally not in
the conditions I mean now because we started from zero in, in a
tiny little office south of the market street, which is called the
tenderloin and seven Cisco. We were a few of us. And if you left
a bottle of wine was drunk and a matter of seconds, she left to
the computer to stolen in a matter per second. And if you were
wearing nice shoes and a nice suit, you were robbed in or
matter.

Jean-Charles: 00:53:10 But, um, you know, I think life is so cool to see. And that’s it.
Thank you for doing what you’re doing tonight. And this is great
because you don’t, whether you bored like I am in the art of
wine or many of are listening tonight and just opening a bottle
of wine and saying, besides spirit and spirits and port, I want to
do one. It’s such an exciting element that wine brings people
together. And the circle of wine lovers is so unique and it goes
beyond one. It goes with food, it was with art, it goes with
architecture, it goes with interior design and it goes with
writing. It goes with poetry, it goes with fashion. It goes with
absolutely everything. Why is a catalyst for jewelry design? Both
Marnie and I are wearing jewelry that we design. That’s really
the fun of it is what allows you, when you start to understand it
and everybody will if they will do it in their mouth and their
mind to it. If you start to get into wine, you discovered only
yourself or the world around you that you could never fathom

Marnie: 00:54:20 one last tip with your viewers. So we’ve just moved from wine
that is fairly affordable, right? Do a truly special wine. And I
know that I, because I worked with an entry level audiences and
beginners so often, one of the biggest questions people have
when they first started getting into wine is whether or not the
good wines, the expensive wines are worth it, and why they
cost so much more. Well, there is a simple little demonstration
that anyone can do when they’re tasting wines like this. We just
came off the wine. I’m not sure what your retail pricing is there,
but we have a significant difference between the couch and the
shutter one of this stuff, and I’ll leave the dollar amount to your
imagination, but I want people who are tasting all of the wines,
if they happen to be doing this, to pay attention to something
that happens when we taste wines like this final wine, the
shadow of one of his.

Marnie: 00:55:17 It’s not just that. It smells so nice, so, so beautifully crafted on
the nose and I’ll tell you when I smell this wine, I don’t just. I can
smell the money, right? I can smell. There’s a smell that reminds
me of my lawyers’ office. Great Cigars, street furniture, polished
leather, cash flow. Exactly. First of all, I can smell the money
because I knew what it takes to make a wine like this, but I want
to show your viewers this simplest, easiest way to judge quality
and why not a personal preference because that varies from one
individual to another. I can’t tell you whether you’ll prefer this
wine over that wine any more than I can judge your taste in
music or fashion or art. They are correct for you based on your
preferences. However, there is a simple, easy, extraordinarily
basic way to judge craftsmanship in wine and to know if you’re
getting your money’s worth when you move into these upper
echelons of a premium reserve, tier collector worthy wines, and
that is to pay attention to what after you swallow the wine.

Marnie: 00:56:25 So I’m going to demonstrate this really quickly, right? Take a sip.
Okay. They are doing it all right. I am too, and I always push it
around like mouthwash before I swallow to make sure I hit
every surface in there and get the most intense experience
possible. I want you to pay attention and just you can almost
look at the second hand on your watch and wait. Wanting that
we were tasting earlier was delightful for its price range, but it’s
flavor faded much faster than this one. Does everyone feel you
can feel this extended resonance? We call this the finish in
wine. It’s a fancy word for the aftertaste, but it’s talking about. It’s
so funny. It’s almost not a taste or smell or texture as much as it
is like vibrational energy. I call it a residence on the pallets,
feel lists, willing reverberating in your mouth, and I could walk
out to my car and grabbed my keys, come back and still be
tasting this wine five minutes later and he does that finish.

Marnie: 00:57:25 That actually determines whether the wine was well made and
well stored before you open the bottle and pour yourself a glass
and the way that I give an analogy in the book for this and Jean-Charles
was so helpful in putting this together. We talked about it in terms of sound like if you’re tasting the entry-level box
wine, right? It’s kind of like you take two coffee cups and link
them together. You get this kind of donk sound. It just kind of
falls flat, but if you take two nice crystal glasses, right, you can
hear that in the air. I love that analogy. Just continues, but if you
taste a fine wine like the Chateaux Bueno Vista, it goes even
beyond that hanging in the air. It’s almost like you’ve struck a
tuning fork and it just keeps going and going and going like the
energizer bunny. Now that is quality. It’s something that people
are willing to pay more for. It’s something that costs more to
produce and that is the simplest way to determine if what
you’re tasting has been well made and stored properly and is
a fantastic way to put it. Speaking of energizer bunnies, Marnie,
you have so much energy. You reverberate yourself and then
you guys are a great pair because then Jean-Charles comes in
with a swirl of coolness, but I. I agree with you with the long
finish, it’s just infusing your senses. It’s just, it’s everywhere.

Jean-Charles: 00:58:48 That’s anyway. It’s always so important is beside the terms that
we always know, texture and finish and thinking as human
beings. Marnie used the word vibration, which is something I do
a lot from pendulum analysis to sourcing, to identify a magnetic
flow. Everybody has a current within their body. Everybody has
a certain level of orientation. Everybody has a certain level of
reception and receptive in their body to indicate a certain
direction and that’s really the key is to think about it as far as
how are you get magnetized by one and how the wine is
amplifying what and how the wine is going to the distributor of
your own body and creating to your own mind and your own
body as well. Those goosebumps elements and then as I drink
this wine

Natalie: 00:59:45 energy. I know I was just going to say you magnetize the whole
roof, electrical power outage with your magnetic personality
and the way we attract and Jean-Charles and I, this is what I
always tell people. We both have similar energy level when we
present, which is one of the reasons we work so well together,
but we also have completely different approaches. Not just
male and female or French and American and technically I guess
I qualify as Canadian. I grew up in Winnipeg. We have different
styles of communication. I always say that I bring a little sesame
street he brings a little the sex in the city and somehow it
works. It does. And with that folks, I cannot believe we’re at the
hour. I can go on for another hour. I, I, you know, you guys have
gone way over because you’re so interesting. So holy smokes.
I’m so I am going to pour just a little bit more of this Buena
Vista, chateau and I’m going to raise my glass to both of you so
we look forward to getting your book into our hands of from
now. The website is Boissetcollections.com. Thank you. Yes.
Okay, perfect. There it is. Passion for wine and the wines of
course, in the American dream that says, well

Jean-Charles: 01:01:07 yeah, that’s one thing too. Lastly, say, which is a very important
statement that I’ve repeated endlessly. An ocean separates us.
Wine brings us together and that’s very important for everyone.
Whether wherever from wherever is that background, whatever
our religion or skin color, one is the comes with the catalyst and
the energizer of everything we do.

Natalie: 01:01:33 I’ll raise a glass to that and I’ll raise a glass to the two of you.
Thank you so much for joining us tonight. Cheers. So I’ll say
goodbye, for now, folks and we will be in touch again, hopefully
in person. So that said, okay, we’ll see you to the two of you.
Take care. All right folks,