>> Announcer: Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smokin host, the good old boys. And now it's sipping time. >> Brent: Hey, welcome to this quick shot episode where everything good in life is worth discussing. As always, we are the best thing on at 2:00am um, yes, we are. >> Harm: Not really. I watched Wrath of Con Night on my Apple tv. Oh, that was the best.
>> Maury: That wasn't live. You were streaming. >> Harm: So we're not live. Are we live? What's on somebody's radios? >> Brent: We are reach Corinthian. >> Maury: That's right. >> Harm: We're. >> Brent: We're. >> Harm: We're pre taped. >> Brent: Cordova. >> Harm: Cordova. Yeah. >> Brent: The coolest dude ever. Honestly. >> Maury: Really? >> Brent: I mean, honestly, just.
>> Harm: You have a soundboard there? I could. I could have asked. You could have gave me a con. Right. You know, geez. >> Brent: Oh, I've got Corinthian leather buried in his computer somewhere. I'll dig it up. Give me. Give me a couple of minutes. >> Harm: Don't worry about that. >> Brent: Well, this is Made Man Bob. And joining me today is Made Man Maury. >> Maury: Good morning, Bob. It's a pleasure to be here. I'm excited for this special episode and.
>> Brent: Good old boy arm. >> Harm: Thanks, Bob. I really enjoy doing these wine shows. We should do more of these. >> Brent: I'm trying. I'm trying because I enjoy the wine shows just as much as we're doing. >> Harm: Once a week on the radio, though. What. What stops us from doing more podcasts than being on? >> Brent: Oh, those guys that do the beer and the cigars and the food and everything to get in our way. Dave and that whole crew.
>> Harm: Yeah, it's like you guys want beer all the time. Oh, my God. >> Brent: What are you gonna do? >> Harm: And they're burping sound effects. I can't deal with that. >> Maury: Yeah, well, I don't like the burps. >> Harm: A good burp is nice. That's fine. I have no problem with it. >> Maury: No, but it's. I find it. I'd rather enjoy my own burp than listen to their burps. >> Brent: A good scratch is better than any burp, so. >> Maury: Correct.
>> Brent: Well, uh, this is going to be a very different, uh, quick shot episode. So this is a sips episode. And our sip episodes are all about wine, distilled spirits, coffee, tea, anything that you can sip. Um, and here are the wines that we're going to be talking about. So we're going to be doing the Cloudy Bay, um, 2023 New Zealand Sauvignon.
Blanc. We're doing the Marsalil 2020 Reserve Chardonnay, the Cloudy Bay 2021 New Zealand Pinot Noir, and the Dariush Cabernet Sauvignon 2021, 25th anniversary release. But this is different because we are also doing this with very specific glassware designed for each varietal of wine. So when we do our wine episodes, um, we do them with a very specific set of Riedel crystal wine glasses. >> Maury: Standard. >> Harm: They're called the Overture series red. They're used in restaurants.
They're small, they're sturdy, they're beautiful for. >> Brent: Use, but they're well made, they're nice thin rim, good crystal quality glasses. And that's what we use. That's our standard glass. But Riedel makes glasses for different styles of wine. So we're going to be be tasting, discussing our wines using a generic glass, a water glass or a, A rocks glass or whatever. Um, and then we're going to be. >> Harm: I asked for red solo cups, but we couldn't come through.
>> Brent: I'm sorry, I'm only so hillbilly. >> Harm: So he tries. >> Brent: And then we're going to be using the glasses because they have specific wine glasses that Rideau makes for each specific wine. A one for a cab, one for a Pinot. >> Harm: Varietal specific stemware. >> Brent: So Redel was founded back in 1756 and began pioneering great varietal specific stemware in 1958. So the company is owned and operated by Georg J.
Riedel. He is the 10th generation, and Maximilian Riddell, who is the 11th generation of the family. Um, they've done a lot of research on the impact of the size and the shape of the glass across all of the different types of grapes, as well as spirits, whiskeys, cognacs, all kinds. >> Harm: They have an amazing Coca Cola glass. I cannot tell you how amazing. >> Brent: I have one. >> Maury: I don't know if they still make that, but everybody really. I have one.
>> Brent: I have one. I just don't have any Coke in the house. So I was gonna pull it out, but I don't have any Coke in the house. >> Harm: I got a guy. >> Brent: Yeah, I've got wrong kind. Um, yeah, it's. The Coke glass is mind blowing how good it is. I mean, you put it into like a red Solo cup and it tastes like Coke. And you put it into their Coke glass and it blows your mind. >> Harm: Yeah, you taste the vanilla, the lime, lime, this clove. Everything's fantastic.
>> Brent: Well, the story I was told by the guy from there was, uh, they. They used it at A board meeting for Coca Cola in Atlanta, and a couple of the guys on the board freaked out because they were worried people could figure out the formula. So. So they've. They've spent a lot of time researching various shapes and sizes of wine glasses for different varietals of wine and making very specific stemware for each particular type of beverage. So we're going to be
using. They were kind enough to send us the Riedel Veloce tasting kits. He's got four glasses, one each for Cabernet Pinot Noir, Sauvignon Blanc and Chardonnay. And we're going to see what difference it makes. >> Harm: We're going to make two different Veloce tasting kits. The other one has the, uh. The other kit that we did not get today is the Syrah, the Champagne glace, the Riesling, and the rose glass.
>> Brent: Yeah, this is the more common one. So. But we're going to be, um, tasting and discussing and giving SIPs ratings on these individual wines using their specific glasses, which are made to highlight the quality of those wines. And then we'll go back and try it in a water glass or a red cup or whatever and see how different that wine tastes, which I think is going to be really kind of interesting.
So again, you know, we, we use their, their generic wine glasses on all of our shows, but these are actually specific to the particular wines we're doing. So. >> Maury: And we are not using their generic glasses today. We're just using Ord Non glass as our quote unquote, dummy glasses. >> Harm: Basic. I've got in front of me four different water goblets.
>> Brent: Exactly. So. So we're going to be tasting and discussing these wines with these glasses, and we're going to be using our sips ratings and our signature sounds. So one sip. >> Maury: Give me a glass of water to wash out my mouth. >> Harm: Two sips. >> Brent: We still messed up. It should have been. He should have done that. >> Maury: Yeah, we should. >> Brent: Okay, I know. >> Harm: All right, two sips. Nice. But what else do you
have? Well, isn't that nice? >> Brent: Three sips. Interesting. What was this again? >> Maury: Interesting. Four sips. Let's keep this a secret to ourselves. Pour me another. >> Brent: That's his sexy time voice. It doesn't work. >> Harm: Really creepy. >> Brent: Yeah, I know. >> Harm: Really creepy. >> Brent: Beyond creepy. >> Harm: Five sips. Oh, my. I was unaware anything could be this good. Sounds like Bo now, see, I tried to out creep himself.
>> Brent: You sound like boss Hog when you say that. >> Harm: Uh, uh, I upset myself with that one. >> Brent: I think you should. So. All right. So, Harm, tell us a Little bit about Cloudy, babe. >> Harm: Thanks, Bob. In 1983, David Honan tasted his first Marlboro Sauvignon Blanc. Captivated by its intensity, he began a journey to bottle the essence of Marlborough and share it with the world. Marlboro, by the way, is in New Zealand. >> Brent: Fantastic winery.
>> Harm: Yes. He and the winemaker Kevin Judd launched Cloudy Bay in 1985. Today, Cloudy Bay forms 163 parcels of vines and works with 65 grower blocks. The founding member of Sustainable Wine Wine Growing New Zealand in 1995, Cloudy Bay has consistently pioneered deep green practices, including regenerative agriculture, using solar and hydroelectric systems, and reducing its carbon footprint and upholding their social
responsibility. Our first wine, or only our first wine from Carlee Bay today is the Cloudy Bay 2023 New Zealand Sau Blanc. 13.5% ABV. So this is not the Marlboro appellation or. Yeah, so this is from other blocks as well? I guess so. Cloudy Bay Sauvignon block vineyard sits across three sub regions in the heart of Wairu Valley, uh, Rapara, Renwick and Brancot Valley. Almost all the vines live in this, uh, coarse, free draining gravity soil, uh, off the old river valley, gravelly.
It was this soil that David Honan identified as ideal for the style Sauvignon Blanc. You wanted to make this soil and the valley's climate come together in harmony, created perfect conditions for growing Sauvignon Blanc grapes. And it's a screw cap bottle, like they do in New, uh, Zealand and Australia mostly. Unless you. Unless the wines are very expensive, they won't use. Yeah. >> Brent: God bless the folks in Australia and New Zealand because
they're not afraid to put a good wine with a screw cap. Yeah, screw caps don't go bad. >> Harm: That's right. I love the fact that they. I love screw caps, they're called these days. Um, so I'm using my Riedel Sauvignon Blanc glass, which we're gonna put pictures up on the site. Yeah, this, uh, is a very narrow, what people would consider almost like a Champagne flute. Um, kind of a tulip shape. It's tulip shape. Yeah, exactly. And it's got an intensely thin,
uh, stem to it. This is frighteningly. I'm. Frightening. That's the word I was looking for. I'm afraid I'm gonna break this glass. But it does a great job concentrating the aroma. >> Maury: Very delicate. >> Harm: The color is straw, uh, super pale straw, almost clear. The nose is intense
with passion fruit. Fresh, uh, cut grass, citrus gooseberry, little grapefruit, yellow grapefruit and, uh, on the palate, the way the glass has the wine enter your palate, it's right in the right spot and gets all this beautiful tropical fruit. Um, I mean, hints of pineapple. I'm getting guava. I'm getting passion fruit. I'm getting lime. There's tons of grapefruit on the finish. And then it's got a medium long finish. It's just a perfect Marlboro Sauvignon Blanc. How's the wine?
>> Maury: You know, Harm, as much as I want to just poke myself in the eye, I have to agree with everything you said. I mean, you nailed it. Uh, everything from soup to nuts, I think you nailed it. And I think the glassware really enhances every one of these things. Um, we haven't really gone back and talked about the. The dummy glass, quote, unquote, but I. >> Harm: Think now you want to talk about it. >> Maury: Yeah. >> Brent: Taste it. Next to it. >> Harm: Right.
>> Maury: It's unbelievable. It's very ordinary. It's just everything amped up to 11 with the Riedel glass. But yet the standard ordinary glass is just that. It's an ordinary software. >> Harm: I can't smell the wine in this water goblet. I can't smell. >> Maury: Uh, it has virtually no nose. >> Harm: It's a hint of lime, maybe. >> Brent: Yeah. That's all I get out of it. >> Maury: Out of the water. Lime. >> Brent: It's like lime water.
>> Maury: M. Right. And then you go to the Riedel. >> Harm: And it's like, wow, even the palate is watery and gross. >> Brent: Yeah. >> Harm: Using the wrong glass is a huge deal. >> Maury: Yeah. So, uh, again, nicely made wine. I thought that as far as New Zealand Sauv Blancs go, this is a, uh, prototype against which many are judged. >> Harm: I mean, they make higher end. This is their entry level. Cloudy base. Marlboro Sab. Ah, Blanc.
>> Maury: No, But I think that this is a beautiful benchmark. There's nothing wrong with this wine. It is what it is. It stands on its own as a New Zealand Sauv Blanc. >> Harm: Bob, what do you think? >> Brent: I think the. The difference is amazing. Um, I mean, on its own, a fantastic wine. Really, really well done. The nose. >> Harm: I want to break your water goblets. >> Brent: The nose. >> Harm: Pour my wine back in the right gloves.
>> Brent: Yeah. There's so much going on in the nose, and when you compare it to just the standard glass, there's literally no nose in that glass. >> Maury: Come m on, Harm, say it. You're drinking out of the wrong glass. You're a heathen. >> Harm: There's all sorts of heathens out there and people Always use the wrong glass. You know, I hate when they go to a fancy restaurant and they give you this huge goblet for the red wine and it's not the right shape.
>> Maury: It's. >> Harm: That's really. Well, we'll get that to our next. Our next. Our next one. Our next class. But anyway. Yeah, because of the movies in the 1940s, Americans always use the wrong glasses. Yeah, there's no reason for a, um, um, cognac, um, snifter because all it does is concentrate the alcohol. So get your shoe, your face in there, all you get is burn your nose hairs. Use a proper tulip glass if
you want to taste. Or a Glencairn if you want to taste proper cognac, you know, or the, or the Riedel cognac glass, which is a tulip on a delicate stem that has a flaring, uh, flaring, uh, uh. It makes a huge difference. You will taste things that you would never get in the improper glass. >> Brent: Well, glassware makes such a difference. >> Maury: Well, I think that will be the take home. And I hate to cut to the punchline
because you'll stop listening. But at the risk of doing that, um, invest in good glassware before you buy your next super fancy expensive bottle of whatever. Invest in the proper glassware. It will pay you dividends beyond what you'll ever really know. >> Brent: I teach whiskey steward classes all over the country, online and in person. And that's one of the things that I go over with them is proper glassware. >> Harm: Yeah, I do that in the store all the time.
>> Brent: If you don't have proper glassware, you're, you're, you are basically wasting money on the higher end stuff. I mean, again, on this, I mean, on the regular glass, there's literally no nose on this. On the radio glass. Honeydew citrus, lime, lemon, Myers lemon. Just bright and beautiful on the palate, lemongrass, lime, citrus. >> Harm: You're not getting that passion fruit. >> Brent: I got white passion fruit, white grapefruit. Just, it's
all there. And on the other glass. >> Harm: Lemon water. >> Brent: Lemon water? Yeah, lemon and lime water. I mean, it's just, it's just, it completely washes out. >> Harm: It's not bad. It's just not good. >> Brent: No, it's just not good. And that just shows you this is an excellent wine. So we're going to be giving the Quadibe 2023 New Zealand Sauvignon Blanc a well deserved three sips. >> Maury: Interesting. >> Harm: I think it deserves higher, but I.
>> Brent: Think it deserves higher too. But in that water glass one, it. >> Harm: Didn'T show at all. >> Brent: Yeah, it just doesn't even taste like wine. We'll, uh, be back. >> Julianna: Down this lover's avenue as slow as the willow blows or as fast as the whirlwind grows we glide beneath the stars and cobalt. >> Harm: Blue. >> Julianna: Look to the left to the right Keep your eyes on the road, my darling Wondering if we're only passing.
>> Maury: Through. >> Julianna: Open roads and open windows My hand is yours forever sweet love Our eyes are head on these back roads With a view. >> Brent: So insanely thin hey. And we're back, and we've been discussing some very interesting wines along, uh, uh, with some Riedel crystal specific stemware. So we just finished talking about the, uh, Quadibe New Zealand Sauvignon. Um, and we are moving on to our
next wine. We have a Rideau glass specifically made for Chardonnay and then just a generic glass for the Chardonnay. So we're going to move on to that one and we're going to have Maury tell us about that one. >> Maury: Thank you, Bob. Um, the next wine will be the Marsolet 2020 Reserve Chardonnay. Santa Lucia Highlands. Fermentation and aging were in a mix of old and new French oak for 11 months. Malolactic fermentation on a portion of the wine and the barrels were hand stirred to promote
a creamy texture. The wine comes in at 14.5% ABV, and it retails in the range of approximately $20. >> Harm: You can get on sale for 15 or less. >> Maury: Yes. Uh, this is the reserve. Is that still true? Um, Harmeet? >> Harm: Yeah. >> Maury: Okay. The, uh, Marsalille began 30 years ago with a drive from Napa Valley down to the Santa Lucia Highlands in search of the best land
to plant Chardonnay. The first vineyards were planted in 1988 on that land that previously was dedicated to grow crops and cattle grazing. Only about 20 miles from the coast, the Santa Lucia Highlands has a drama all its own, with morning fog, bright sunshine, and howling gusts of afternoon wind. Marsalil is led by Charlie Wagner, Chuck Wagner's son. In addition to the vines, they also grow Lisbon and Meyer lemons on the property. And over time, an
unprecedented benefit emerged. Hints of its delicate lemon blossoms began gracing the Chardonnay, their scent and flavor carrying over from the nearby orchard. So this is a beautiful pale golden yellow on the nose. It's got lemon bars, honeydew, apricot, a hint of oak, and a bit of apples. The palette is round with some sharp acidity. There's some citrus, there's melon, there's honeydew there's a hint of earthiness and a little bit of oakiness. And the finish is pleasant. I would call it
medium finish. This is really a very nice wine. I thought it was very nicely enhanced by the glass. Uh, I'm gonna hold to my comments in terms of, uh, comparing it, but let's stick to the wine itself at the moment. Harm, what did you think of the wine? >> Harm: I didn't love it as much as you did. Uh, the lemon is there, the honeydew is there. But this is funky muskiness coming out too. It's almost like this one's a little bit reduced. >> Brent: Did you wash your hands?
>> Harm: I did wash my hands. >> Brent: I'm not sure about that. >> Harm: Um, so there's like the little sulfur note coming out. It's. It's a little bit slightly reduced. Um, it's. It's okay. The, the sharp acidity is, is, is a little bit unbalanced for me. That earthy note is weird. >> Maury: You're drinking it out of the ordinary glass or the specific glass.
>> Harm: Varietal specific class, by the way, which in the old days, you, uh, go to a restaurant, this is what they'd serve you. Cabernet in the big wide glass with the open, open mouth. That's not the proper glass for Cabernet. This is good for Chardonnay. You need that, you need that air to get nice. The glass for the white wines. So out of the white. The water goblet. M. It tasted a little bit better in the water goblet because the water goblet is
not accentuating the funk. I find that these glasses are going to accentuate some flaws. >> Maury: Uh, if, if there are flaws. >> Harm: If there are flaws in your. If they're flaws in your wine, you'll taste them with this. These wines accentuate the varietal correct things. I would love to have this one. Do we have any Chardonnay left from the previous show? I'll pour some of that in there later while you guys discuss this last one. Bob, what do you think?
>> Brent: I mean, for me, I think it's a lovely wine. >> Harm: Nice. Mhm. >> Brent: Acidity, citrus melon. A little bit earthiness to it. But in the plain glass and not the Riedel glass. >> Maury: Very ordinary. >> Brent: Not just ordinary, but almost vegetal. >> Maury: Yeah. Well, you and I are in agreement that, that it was, uh, less pleasant than the ordinary glass and much more pleasant and enjoyable in the
varietal specific glass. Harm, on the other hand, you know, felt that the varietal specific glass accentuated the flaws. And he actually Preferred the pedestrian glass because it just tasted like generic wine. But, you know, we have a heathen at every table, so once in a while that happens. I'm spoiled. >> Harm: We have really great Chardonnays on this show and also in my store, and I get a chance to taste some of the best wines. And I know these guys know how to make Chardonnay.
I just don't like this one, you know, so. >> Maury: Fair enough. >> Brent: Fair enough. >> Harm: And, uh, while you guys are drinking that, I just poured some of the previous Chardonnay from our other show in here. The Frank family stuff. Now that this put this in the Chardonnay glass. >> Brent: Yeah, but it is night and day. The difference
between, oh, the glassware is stunning. The regular glass and the other one, again, I mean, just like, literally, it's barely a one in the regular glass. >> Harm: Oh, I see. Bob Wright is Coca Cola glass. But there's no Coca Cola here. >> Brent: Yeah, I don't have any Coke in the house. >> Harm: It's got that traditional feminine shape, too. >> Maury: Oh, I've seen that glass. I forgot about that. >> Harm: Nice.
>> Brent: So in any event. In any event, we're going to be giving the, uh, Marisol 2020 Reserve Chardonnay three sips under protesting. You're just in, uh, a salty mood. >> Harm: But it's not a one by any means. >> Brent: But again, huge difference. Huge difference. Whether you like the wine or you didn't like the wine. Everybody noticed a huge, huge spread on the flavor and the nuts.
>> Maury: But unfortunately, Riddell, if I may make a slight criticism, has miles to go in terms of educating not only consumers, but restaurants. It starts in the restaurant. How often do you go to a restaurant and you have a correct glass for the wine or spirit you're drinking? >> Harm: If you go to the really expensive stuff, they usually do now. >> Maury: Yes, but they're few and far between. Even the really expensive ones is not a guarantee, believe me.
>> Brent: The guys at Rideau are constantly trying to get the restaurants to listen, but it's like, you know, you're talking to a wall sometimes. >> Maury: But the point is, on one given night in a restaurant, you can influence hundreds of customers. >> Brent: Well, that's why they make these tasting kits. Because, I mean, you've been to one of these classes, and so have I, where they go to restaurants and bars and wine shops and they do these glasses to tell you.
>> Harm: But the glasses that we're using today, this. This series. What's it called again? >> Brent: Veloce. >> Maury: It's called the Veloce series. >> Harm: Veloce series is for home use. This would never survive In a restaurant. These are too delicate. >> Brent: No, I mean, it's like a 16th. >> Harm: They make restaurant series glasses as well, which I'm very happy about because they're actually dishwasher safe crystal.
>> Brent: All right, Harm, what do you think about our, uh. Tell us about our next one. >> Harm: Sure. So this next one is The Cloudy Bay 2021 New Zealand Pinot Noir, 13.5% ABV. The grapes for this expression come from the north facing slopes of Marlboro's southern valley region. The fruit was gravity fed into open top fermenters with 5% whole cluster bunch inclusion with 21 days of skin contact followed by
100% malolactic fermentation. The wines were aged for 11 months in French oak, 30% of which was new. Aren't almost all red wines 100% mallow? >> Maury: Well, it's interesting that you mentioned that, Harm, because I wanted to ask that question. I didn't think mallow applied to red wines at all. >> Harm: No, I'm gonna think almost all red wines are mal. They don't talk about it because almost. >> Maury: Um, nobody talks about it. It's only a reference to white.
>> Harm: Well, because in white, it's optional. And you can, if you want to keep a fresh wine without that buttery. You don't want to change the malic acid. The malic acid gives you that green apple flavors and those pear flavors into lactic acid using lactobacillus. That's malolactic fermentation. So why, if you want to change the texture of your wine, you do batonage and you introduce lactobacillus. And I believe red wines, it's almost always done.
>> Maury: That's the part I wasn't sure about. But nobody ever talks about mallow with regard to reds. >> Harm: You'll. You'll see with the creamy texture, there's different. There's different with some Pinot. We had a Pinot Noir on a previous show where the texture was super creamy. You could tell that was 100 mallow. Some may not go 100 or it also depends on the oak regimen. So anyway, this Pinot Noir has got a beautiful color. It's, uh, it's not quite.
It's a beautiful garnish. A little bit over extracted for me. Again, this is, I don't know, is it 100 Pinot Noir, we say. They don't say 100% Pinot Noir, do they? So there may be something else in here giving that beautiful color. Um, it is a little darker than I like for most Pinot Noirs. I like the More translucent. Um, the nose is about warm spice, forest floor and cherry. I got cherry. Um, there's another berry. I'm not sure. >> Maury: Predominantly cherry though.
>> Harm: Cherry. There's beautiful licorice, uh, and clove and cinnamon and orange peel and forest floor. And let me try the palette. M. Cranberry. >> Maury: That's what the other he's done for doing that. >> Harm: I have to spit, dude. I've got work to do. Cherry, cranberry. The tannins are just silky, silky smooth. Very good. Not too much grip, medium long finish. I enjoyed it. Bob, what do you think? >> Brent: I think it's an excellent wine. I mean it's.
>> Harm: And the creaminess comes back on that finish. >> Brent: There's the mallow, the cherries, the berries on the nose. It's kind of bright, it's kind of fruity on the nose, but. >> Harm: It'S not too acidic. >> Brent: Not too acidic at all. It's got a nice mouthfeel to it. It's got a good coat to the tongue. There's no holes in the palate. I mean front, middle and back of the palate. There's a nice coat, covers everything. Um, dark
cherries. That tartness. The cranberries is definitely there. I definitely get that forest floor. A little bit of herbal. >> Harm: Are you getting the orange peel or. >> Brent: No, not so much. >> Maury: Not so much. I'm getting. >> Brent: Honestly, I'm getting a little more lime, but. But there's, there's a slight citrus there. Um, but really, really well done. I mean really well done. But let's go to the water glass here.
>> Harm: Maybe it's not, maybe it's not orange peel. It's another citrus peel. >> Brent: Let's try it in the generic glass. >> Harm: Oh yeah. >> Brent: Mhm. >> Harm: No nose. >> Brent: In the generic glass. There's no nose. >> Harm: If you cover the top of the generic glass with your hand and then put your nose in through like a little gap between your thumb and your forefinger, you'll get the nose in the generic glass. Still, still light.
>> Brent: There's no nose on the palate. I can barely taste the cherries. The cranberry note. The tartness comes out but the fruitiness basically dies. I mean that beautiful round fruitiness, sweetness, that's all gone. Completely gone. >> Harm: It's not completely gone. It's there a little bit. You can find it. >> Brent: Well, you got different shaped glass I. >> Maury: Really found on a guy. >> Harm: Oh, he's eating.
>> Maury: I got a lot of pucker on the uh, on the dummy glass as compared to the. >> Brent: Exactly. It's very tart. >> Maury: The correct glass was beautiful. The wine was delicious. I went back to the standard water goblet. >> Brent: It's like drinking cran. Like cranberry cocktail. >> Harm: Even, uh, even the tannins hit differently. >> Maury: Right. >> Harm: Which is amazing. >> Maury: How does this.
>> Harm: I mean, even the tannins are hitting me wrong because in the proper glass, the tannins are silky. Here's a little bit jangly in the water glass. >> Maury: Yeah. Every time I do one of these, I'm still incredibly amazed. I've done it dozens of times, but it's still just dramatic and amazing and amazing how many people are still getting it wrong with the wrong glassware. >> Harm: Yeah, well, it applies to whiskey, too.
>> Brent: Yeah, it. It's same thing with whiskey. You have to have the proper glassware. I've been forever. >> Harm: If you want to. If you really want to appreciate your whiskey and get the taste, you do. The proper glassware. I like to do that at the store as well. Here's a water glass. Here's a Glen Cairn. It's a big difference. >> Maury: Yeah, yeah. I think in the past, people thought it was a little pretentious. And so, yeah, uh, I can drink out of, you know, a solar cup.
>> Harm: I mean, a rock glass is fine. Rocks glass is great for cocktails on the rocks. >> Maury: Right. >> Harm: Not for your whiskey neat. >> Brent: Yeah, correct. Yeah, there. There's a reason why you use a proper glass. So we're going to be giving The Cloudy Bay 2021 New Zealand Pinot Noir a well deserved four sips. >> Maury: That's classified. >> Brent: All right, so that takes us to our last wine. And this is actually a reboot because we
did another show where we. Honestly, we ran out of time, so we decided to. For the Cabernet, for this experiment with the Reno glass, we decided to swap out the Cabernet that we had before and swap in this magnificent Dariush Cabernet Sauvignon. >> Harm: So, uh, we couldn't have gone wrong either way. I mean, you picked. >> Brent: Yeah, the one that I picked was pretty damn good. So I will drink that with dinner tonight. >> Maury: Oh, no, no, no. Not if I drink it first.
>> Brent: So I paid for that one. That one I'm keeping. >> Maury: So, Dariush, better to bring it home since you actually paid for something. >> Brent: Dariush and Shapar Khalidi, uh, founded Dariush Estate Winery in Napa Valley, um, back in 1998. Since that time, they've accumulated 120 acres of estate winter vineyards spanning Mount Veder, Oak Knoll, Coombesville Avas, and have focused on Bordeaux and
Rhone varietals. The director of winemaking, Hope Goldie, is A dariush veteran of 20 years, which darn. Which never happens. >> Maury: Never. >> Brent: Everybody in the valley bounces around back and forth, left and right. Um, Dariush focuses on the visitor experience and employs 30 hospitality hosts with WSET Level 2 and 3 certification, as well as multiple diploma level sommeliers. I've got level two. I don't even have level three. And I'm, you know, come on, it's.
>> Harm: Like W Set Level 3 is a tough one. >> Brent: And let me tell you, I've. I've been to the winery. You've been to the winery. The guest experience there is unparalleled. Beautiful winery. Stunning visually. They. They treat you like absolute gold. Um, they have their own kitchens, uh, there, preparing all kinds of amazing foods with the wines from their state gardens. >> Harm: They could live there. >> Brent: All kinds of things. Yeah. It's fantastic.
So we're going to be tasting the Dariush Cabernet Sauvignon 2021, 25th anniversary release. It's 15.4% ABV. This is released to honor the 25th anniversary of Dariush. 78% Cabernet, 20% Merlot, 2% Petit Verdot from the Dariush estate vineyards in Napa Valley, Mount Veeder and Coombsville with contributions from the hillside vineyards and Spring Mountain. It is hand harvested descend and then fermented in stainless steel tanks aged 21 months in 75% new French oak barrels.
The barrel watts were racked twice per year for clarity. So on the color, well, let's use the redoubt. Beautiful, inky, dark, just opaque. That. I mean, absolutely marvelous. On the nose. Huge black cherries, dark berries, a little bit of cigar box. And cedar. It's like your grandmother's cedar chest in the basement. On the palate. Hold on. The tannins are huge, but not they. They don't hit you over the head. They're not rough. They're beautiful. They're thick.
It's like chewing on a steak. There's blackberries in there, dark flowers, violets, blackberries, boysenberries. >> Harm: M. You know, I have boys and berries forever. >> Brent: A little bit of dark chocolate. >> Maury: Dark cocoa berry farm in California. >> Brent: So beautiful. I mean, just absolutely fantastic wine. >> Maury: Now, uh, this wine was delicious when we reviewed it once before, but in. >> Harm: This glass, it's even better.
>> Maury: It is mine. >> Harm: You're using redo glasses. >> Maury: Both times we were using Redel. >> Brent: You know, the. >> Harm: The regular, generic, the generic glass, which. >> Brent: Which are fantastic glass, but this one is specific for this wine. And wow, what a difference. Hold on, let me. Let me get My rocks glass that has a small pour of this. And let's try what it is in just any glass.
>> Harm: I hate seeing even drink from that. Not wine. >> Maury: But, you know, I used to say. >> Brent: There'S no nose, there's almost no palate. There is. The cherries are gone. I still taste the cedar, but the cherries, the fruitiness is gone. And now I'm pouring it into the Redel glass. >> Harm: What were you saying? >> Maury: This is just, I was gonna say, you know, once upon a time, I used to say in my sort of anti snob approach of I could drink good stuff
out of anything. And I think that's not true. It's really not true. >> Brent: No. >> Maury: Once upon a time, you want to. >> Harm: Be a man of the people. Do you want red solo cup, sir? >> Maury: No, but this is, this is I o. It's shocking. >> Brent: Do you necessarily need a complete set of glasses for every wine drink? >> Maury: No, but a good quality glass goes a long way.
>> Brent: The Overture series that we use for the regular wine shows shows very well. >> Maury: I was just about to interject. So you just talked about how poor the water glass was. Now, I actually had the privilege of using a standard wine show overture glass that we used to taste most of our wines with, as my quote unquote, dummy glass. And I would say it's between.
It's not as beautiful and gorgeous as the varietal specific glass, but it's far improved over what you described from the water raw or rocks glass. So again, a good quality standard glassware will serve you well across the board. >> Brent: And we use those for a very specific reason, because every wine we taste goes in those glasses. So it gives us sort of a base basis. Might it be better in a particular. Yes, it might. >> Maury: But we're also consistent.
>> Brent: It's consistent from tasting to tasting, from show to show to show. So I mean, we do that on purpose. They're excellent glasses. But these are, you know, those are. >> Harm: The glasses we use for tastings in the store. >> Maury: And we buy those glasses. We are not sponsored by Riddell. We buy those glasses because they intend. >> Brent: We wouldn't mind being sponsored by Redel.
>> Harm: I, I, I'm always, always having to replace those glasses because people walk out of the store, they develop feet, uh, there's nothing. I hate them. >> Brent: Then getting a cheap wine glass where it's got a really thick rim that sits up against your lip and your teeth, you know where. And I understand why they have it because they're putting it into a commercial dishwasher. I mean, it makes it, I get it. But when you get thick, thick glass with
a thick, thick rim and it's really heavy, it just. It ruins the experience. >> Maury: Now. >> Harm: Now you're signing with the snob. He doesn't want to be, but I understand. I totally agree. I'm drinking out of a water goblet. This is absolutely gorgeous. I love your water goblets here, Bob. Yeah, but they don't smell. The wine doesn't smell anything like it should. >> Maury: But I. I think even though.
>> Harm: But this wine is so fragrant, I am actually getting a nose out of it. Unlike the other ones. >> Maury: I think the moral of the story is, unlike that beautiful piece of steak that will taste just as good on a paper plate as it will on fine china, your glassware really matters. And at the very minimum, if you can't get varietal specific, get a good quality glass, like one of the Rideau glasses. >> Harm: They're great. I mean, right? R makes generic red and
white glasses. They're champagne glasses. And don't drink champagne out of a fluke. >> Brent: There are other companies that make excellent wine glasses as well. I mean, we're not, you know, I mean, they're. They're. >> Harm: We're not married to R. They don't sponsor us. They could, you know, if you go. >> Brent: Out to Napa and you go to the various wineries there, they use a
mix of all kinds of different companies glass. But if you notice, it doesn't matter where you go to any tasting room in Napa, they're using quality glassware. >> Harm: Exactly. >> Maury: And on our whiskey shows, we're using Glencairn glasses, which is their own glassware company. They're not Riddell. Riddell has their own version of a scotch glass. >> Harm: And they. It's a nice glass. I love the glass, too. >> Brent: Yeah. But this one is just. I mean, this
Dariush is fantastic. So we're going to be giving. >> Maury: Can we give it six? >> Brent: We're going to be giving the Dariush Cabernet Sauvignon 2021, 25th anniversary release. >> Harm: Uh, it's only five sips, dude. >> Brent: Oh, my goodness. >> Harm: Have you noticed how much good spice comes out now in this class? Oh, my God. >> Brent: I'm giving it five because I don't have a button for six. So it is absolutely fantastic. But it was great before.
>> Maury: But the Riddell, uh, thank you for bringing it back for an encore with the Riddell glasses. >> Brent: Yeah, yeah. It's just. >> Maury: Really. Just takes it to a whole nother level. >> Brent: So much better. Well, poured out of that demiglass. >> Maury: Good glass already did. >> Brent: So much better. >> Maury: Hey, Mama Ray's no fool. >> Brent: Yeah, well, again, this is, uh, this is an eye opening kind of
experiment. This is something that I've been trying to do for quite some time. I finally found the right folks, uh, over at Riedel to kindly send us these tasting, uh, kits. Um, because Maury's done it and I've done it and Harm's done it where we've, they've had company sponsored things where they said, hey, you know, try it in this glass. And I mean, they had generic wine glass. We're doing it all kinds of glasses here, but they had generic wine glasses and then varietal
specific. And the difference is clear. It absolutely is clear. There is a huge difference. >> Maury: Um, so thank you, Riddell. >> Brent: Yeah, yeah, thank you for sending us the glasses. Uh, we really appreciate it, but it's no, it came as no surprise to anybody at this table because we've all, we've all noticed the difference before. So, um, and we've had some good wine today. So. >> Harm: Yeah, thank you for our wine sponsors as well. >> Brent: Yeah.
>> Maury: Yes, thank you to our wine sponsors. Another great day in the basement. >> Brent: And, uh, yeah, well, that's all the time we have for today, so I want to thank everybody for joining us. Thank you, Maury. >> Maury: Thank you, Bob. Again, another privilege to be here in the basement today. >> Brent: I just wish we had more of the Dariush good room. And ah, thank you, Harm. >> Harm: Thank you, Bob. And again, I don't say it often, but I mean it this time.
>> Brent: I'm not buying it. Well, this is made man, Bob, and we thank you for joining us. And remember, life is too short to drink bad wine. And fortunately, today we didn't have to do that. >> Harm: Yeah. >> Announcer: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button. >> Brent: Give it a little tappy. Tap, tap, taparoo.
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>> Announcer: This has been a wonderful Tanhan production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios, your host, the good old boys. We'll see you all next time.