← All Of It with Alison Stewart
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- [00:08]
A
This is all of it. I'm Alison Stewart live from the WNYC studios in soho. Thank you for spending part of your day with us. I'm really grateful that you're here. On today's show. We'll continue our coverage of the DOC NYC Film Festival with Furman Aloy Acosta, the director of the new documentary Museum of the Night. We'll speak with Jeff Chang, author of Water Mirror Echo, Bruce Lee and the Making of Asian America. Plus we'll hear from artist Lorna Simpson. Her exhibit at the Metropolitan Museum of Art is in its final weekend and you really should get a catch to get a chance to see it before it goes. That's the plan. So let's get this started with how to choose the right bottle of wine for your holiday. T. Our week long tribute about what to serve this holiday season continues. With wine, we're turning to someone who thinks about wine and food pairings at the highest possible level. Aldousam is the longtime acclaimed wine director at Le Bernardin. The restaurant has a wine list of about, oh, 900 wines. But when he sat down to write his new book, he realized something. If he wanted home cooks to pair wines with confidence, he needed to turn a very instinctive process into something practical and actually usable, especially on nights like Thanksgiving. Look, this book comes with cheat sheets, everybody. The result is a method that anyone can learn just in time for the holidays. The book is called Wine Simple Perfect Pairings. Aldousam, welcome back to all of it.
- [01:53]
B
Hello and thank you for having me, listeners.
- [01:55]
A
We would love to hear from you. What wine questions do you have for Thanksgiving or your holiday parties? Our phone line is 212-433-WNYC 212-433-9692. You can call in or you can text that number or maybe you have a wine question for Aldo Song. That's pretty cool. Our number is 212-433-WNYC. What part of your job brings you joy?
- [02:22]
B
Actually, I see this on a daily basis at my wine bar, which is just next to Le Berdan Aldousum Wine Bar. You know, you assemble, you have 10 random people at the bar from all walks of life. You give them one or two glasses of wine and they start talking with each other. It's the most amazing thing. And what I learned about even with the book, if we give them a third glass of wine, they start talking about mom's cooking and that's when the magic happens.
- [02:48]
A
How is, what would you say is your approach to a big event like Thanksgiving versus Your approach to every day with wine.
- [02:59]
B
You know, it's a great question. I would say it's almost the same to me, because Thanksgiving is actually one of my favorite holidays because it's just. You get friends together with family together, and it's just. There's no gift pressure. There's no nothing. You just eat and drink, and those are the most beautiful things in life. That being said, to answer your question is, I think, look, it's like having a good conversation. Wine keeps your conversation lubricated. It loosens you up a little bit. And if the wine actually supports the flavors of the dish and vice versa, you have a relationship and you have a different emotional response, right? And you come. This comes a certain happiness, Right?
- [03:44]
A
It's interesting you said relationship because you describe food and wine as like it's a marriage.
- [03:50]
B
It is, right?
- [03:52]
A
And you know that sometimes food and wine can fight one another. Sometimes they complement one another. What's an example of food and wine really going together well? And then what's one example that gets a thumb down? It's not a good match.
- [04:08]
B
Let's start with the negative first. Let's do it to finish on a high note. You know, I see one thing constantly is people eat blue cheese, which is in a very. You know, Americans love blue cheese. And drinking a big red wine with.
- [04:20]
A
It, that's a lot.
- [04:22]
B
If you really able to maintain and look into the mirror, keep a straight face without throwing any wrinkles in, I salute you. It's just not possible. It's just a tough one because all that salt and, you know, the sharpness of the blue cheese will basically just blow up those tannins and the alcohol, and it just becomes sour and astringent and really unpleasant.
- [04:44]
A
Tell me why this broke my heart a little bit. Chocolate and champagne, shouldn't that go together?
- [04:51]
B
Chocolate cake, it's another tough love. You might love both. I get it. But everything at times, right? Because look, first of all, what does chocolate mean? How many percentage of cocoa butter do you have? Is it 80% or is it milk chocolate? Right. Or make matters even worse, go with a white chocolate. It has so much sugar, and that sugar will basically suck the life out of that champagne. You can drink club soda as well, and you just experience. Experience as much.
- [05:21]
A
All right, let's talk about two things that go wonderfully together.
- [05:27]
B
I think look wonderful together to me is like, take your turkey, right? With all the stuffing and all the elements. I actually have a glass of Pinot Noir or slightly something like a finger Lake Riesling from ravines or from Hermann Wiemer. Right. They basically complement that, and it's soothing. And another thing, the reason why I love about think about Thanksgiving wines constantly is those are wines where you have to think a little bit differently and think about, you know, I shouldn't feel guilty if I open a second bottle. Right. And you want to share this, you know, generously. So it shouldn't break your bank, and you should feel good about it.
- [06:04]
A
Yeah. You talk about going with the sauce, not necessarily aiming for the protein, but going for the sauce and sort of the.
- [06:11]
B
The.
- [06:11]
A
The basic braising sauce is got thyme in it, it's got onion in it, it's got rosemary in it. With those kind of ingredients, what would you suggest?
- [06:24]
B
You know, I hear this myth all the time. You know, white wine goes with white meat and fish, and red wine goes with dark meat. Life is a little bit more complicated than that. That myth has debunked a long, long time ago. However, it sticks around. No, I mean, look, I work with Erica Bear, and Erica Bear is so playful when it comes on sauces.
- [06:42]
A
A good guy.
- [06:43]
B
Yeah, he's. He's great. Well, that's why I've worked with him also for 18 years. It's a perfect partnership. But he's very playful in the sauce. And the sauce, for me is basically the driver in the dish. The protein is X. Right. You can change that if it's seared, Is it poached, is it grilled? You can work around. You can do white or you can do red, but the sauce gives you access. And we play with this at liberal on quite a bit, because if he gives me a red wine focused sauce, I can bring a red wine on to fish with no problem.
- [07:15]
A
My guest is Aldo Salle. He's a longtime wine director at La Bernardin and author of Wine Simple Perfect Pairings. We're talking about wines that actually work with the foods that we eat at this time of year. We want your holiday wine questions. Our number is 212-433-WNYC-212-433-9692. Let's talk to Molly in Park Slope. Hi, Mol. Molly, thank you for making the time to call all of it.
- [07:44]
C
Hi, thanks so much for having me on. I'm here with my brother in law, Dave, and he's making a kind of unconventional green bean dish for Thanksgiving. Dave, what's in the dish? So I wanted to steer away from kind of a fatty green bean dish and do something a little brighter, more acidic with garlic, lemon, maybe Chili crisp to counteract some of the fattiness in the meal. So doing something a little bit differently this year and was curious your thoughts on what could potentially pair well, you.
- [08:16]
B
Know, green beans actually perfect bridge builders because they give you segway into red but also white wine. So the more you increase the acidity and the more raw you keep the garlic. I would stare. I would keep it because the garlic has kind of this oniony, pungent flavor I would stick in my white wine territory. If you saute the garlic and make caramelize a little bit, you give she's immediately access into red wines.
- [08:42]
A
Good luck to you. Let's talk to Shari from Chelsea. Hi, Shari, thanks for calling all of it.
- [08:49]
C
Hi there. I know this is a little bit off topic, but I was just wondering now that all these wines have sulfites in them, I was wondering about how that might adversely affect the flavor and the development of the wine.
- [09:04]
B
That's an excellent question and it's an interesting question in many ways. Every fermentation which you will have is sulfite is a byproduct. What often winemakers add is sulfuric acid to make this wine shippable. Let's say from Europe to the United States or from South Africa or from Australia to the United States. That's basically a preservative. When you add that sulfuric acid, it's basically cramps up the wine a little bit and it will loosen up after two months, three months, half a year in the bottle. But it's just basically you make it shippable because sadly, the best place to taste wine is at the winery. But not everyone has the luxury to visit every winery every day. No.
- [09:48]
A
My guest is Aldo Sahm. We are talking about his new book, Wine Simple Perfect Pairings. We want to know about your holiday wine questions, your wine questions in general. Our phone number is 212433, WNYC 212-43396. You have a list of rules in here. You think that people should. You just ditch them.
- [10:10]
B
Yeah, because I mean, look, eating and drinking should be fun. This book was basically targeted to take people. First of all, my first book, Wine simple, was basically how to take the intimidation away from people because wine can be often stuffy, intimidating. And then of course, you open the page where the whether bottles of wine, $1,000. It doesn't have to be expensive either. Wine should be inclusive in many ways. It brings people together to me, you know, when we created this book was when Christine and I started writing. We Created had to create a fictional person for us. A young foodie who is very eager and excited about food, but just to take too intimate about wine. And Christine named her Josephine. Right? Like Josephine Schmo. Right. And so we always said, you know, if Josephine reads this, would she understand it?
- [11:05]
A
Yes.
- [11:05]
B
Right. Just to take ourselves onto the reins a little bit. And in this book, to me, you know, we all have different angles. How to study or how to learn or even how to read. Christine, for instance, likes all the cheat sheets. You know, turkey goes with this and that. Right? This goes with that. Right. And to me, I said I could care less about that. To me, it's basically to experience open Thanksgiving, you know, three bottles of wine and taste what which wine works better, which wine, you know, what does it do? And it's the journey, it's the discovery that's the playful part.
- [11:38]
A
I'm with you on this one rule you should ditch. Champagne is only for toast and aperitifs.
- [11:43]
B
100%. It's the best food pairing wine on the planet.
- [11:46]
A
It's the best.
- [11:47]
B
Yeah, 100%.
- [11:48]
A
What other rule would you like to see? Just go by the wayside. People should just forget it.
- [11:54]
B
In terms of these rules.
- [11:56]
A
Yes.
- [11:57]
B
I think we should keep we open. You know, Dog Polana, a very, very important wine importer, has one of the slogans, open your mind and taste. And I think that's such a sketchy line, which to me, you know, I often take this on because I think send people on a journey to discover. Right. It's like going eating a different, eating a different cuisine. You might be completely new to these spices or might be completely new to that type of sauce. But just explore it, right? Take it with you, think about it. And then maybe implementing in your style of cooking.
- [12:29]
A
This text says, can I serve Chianti Classico all the time?
- [12:36]
B
I mean, I love Chianti Classico. And people who follow me on Instagram, they realized I'm really. That's currently a little bit one of my sweet spots of drinking wine, because first of all, it's totally overlooked and delivers so much value because people gravitate to the super Tuscans of Dubornello di Montalcino. No, but I mean, it's like drinking Coca Cola every day, right? Let's enjoy the wealth we have in terms of wines and food and don't have only a one dimensional type of life though.
- [13:10]
A
Let's talk to Bill in Burgundy. Hi, Bill, thank you so much for calling us from Burgundy. Burgundy, France, by the way.
- [13:15]
B
Oh, yeah.
- [13:18]
C
Hi, thanks for taking my call. Earlier. You said that blue cheese and red wine was definitely something you wouldn't recommend. My question is, would you recommend blue cheese with a Coteau de l' Ayon or some other maybe sweeter white wine or what wine would you recommend with blue cheese?
- [13:38]
B
Yes, 100%. You're right at the money. Actually, Cote a Leon is not necessarily in Burgundy, but whatever you have with sweet wine, if it is a Sauterne, it's a port. The sweetness will take basically away that harshness and cover basically the saltiness, and it coats the fat. And it's one of the most magic experiences and good things for people who don't eat gluten. You don't even eat bread with it either. It's just a perfect combination.
- [14:06]
A
Let's talk to Alana, who's calling in from Staten Island. Hi, Alana. Thank you for making the time to call all of It. You're on with Aldo. Sam.
- [14:16]
C
Hi. How are you doing? Well, great. My question is I have a couple of bottles of Gewurt strimmer that I'm planning to take to a friend's for our Thanksgiving meal. And I was curious whether the sommelier felt that would be a good choice for a fairly traditional turkey dinner. You know, Brussels sprouts, green beans, corn souffle, corn dressing, because they're Southern. That means stuffing, basically, whether gewurztromer would be a good choice.
- [14:49]
B
You know, I love Gewurztraminer. However, it's a variety which often, you know, you people love it or people hate it. There's nothing sadly, in between. Right. Because people often get ticked off by the sweetness. I wouldn't go that far because again, you look the relationship to the food and can often be absolutely magic, especially for Thanksgiving, especially when you add the cranberry and some sweet elements to it.
- [15:12]
A
My guest is Aldo Sahm. He's written a new book called Wine Simple Perfect Pairings. We'll have more after a quick break. This is all of it. You are listening to ALL OF IT on wnyc. I'm Alison Stewart in studio. I have Aldo Somme, the longtime wine director at La Bernardin and author of Wine Simple Perfect Pairings. We're taking your calls about holiday wines. Any questions that you have. I do want to get to some of your suggestions, though. You write that Riesling Cabernet is a perfect Thanksgiving wine, especially with cranberry sauce and sweet potatoes. What makes it a good fit?
- [15:58]
B
Because it ticks off many elements, especially Thanksgiving. You know, you have savory Elements. You have fatty elements. Think of the gravy. Right. Then you have Brussels sprouts, especially when they are roasted, they deliver sweetness. Again, we don't think about it, but it's there. Then maybe you have some cake with it after. Right. So it's a style of wine which, first of all, a cabinet is always low in alcohol. It's always typically, you know, below 10% alcohol, which has one advantage. The alcohol doesn't hit us right away. Right. And assuming the Thanksgiving takes a couple of hours, so, like this, I can sip and sip and sip and won't get fatigue of it. Secondly, it has a fair amount of acidity, even though it's basically a little bit covered up by the residue sugar. So you don't feel it right away, but it's there. And so basically, you won't get tired of that wine because you keep drinking and drinking. And to me, the best bottle of wine is always the bottle which is finished first.
- [16:56]
A
Let's talk to Steve in New Jersey. Hi, Steve, thanks for calling, all of it. You're on with Aldosom.
- [17:02]
C
Hey, how are you? Yeah, so my family, we do traditional Thanksgiving stuff, and then also we're Italian American, so we always have some meatballs and some kind of pasta too. So I was looking for like a lighter, medium kind of Italian wine that would bridge the gap a little bit between the fact that we have turkey and then we also go for the red sauce.
- [17:23]
B
You know, actually if you go to Alto Adiche, they actually make Pinot Noir up there. Quite good. Some good Pinot Noirs, like, for instance, Hofstetter makes a very, very good Pinot. But I think there's one thing which to me strikes me always as a wine which you can consume in raw amounts in work attired, if you have a Lambrusco, for instance, right. Because you have a little bit of fizziness, there's a little bit of a sweetness, and it's just a wine with the charcuterie. Even with the turkey and all the stuffings, it just gives you such a broad access.
- [17:55]
A
I like the fizzy part.
- [17:56]
B
Yeah, it's just. Yeah, you keep sipping and sipping and sipping and you won't get tired of it.
- [18:02]
A
Let's talk to Mary from Milford, Connecticut. Hi, Mary, thank you for making the time to call all of it.
- [18:08]
C
Hi, thank you. Speaking of fizzy, I had a question. What you thought about having a Pinot Noir cava with our turkey for Thanksgiving?
- [18:20]
B
Sparkling wine is always good. And to me, I think kava. I. I have actually, in that region, I Have a producer, which I absolutely love. And it's kind of always a hidden gem is Ravento Ziblanc. It's to me like an equivalent of a grower Champagne. He farms biodynamically. He plows with his horse the vineyards. And he has a fantastic. But he has also a fantastic blanc de blanc and really delicious wines. You don't necessarily have to splurge and go to Champagne. You can have also something simple.
- [18:50]
A
This text says, I started drinking alcoholic beverages in my 40s and am obviously clueless. I hear rose wines are frowned upon, but wineries make them anyway because there's money to be made. What's your professional opinion? Thank you. From Long island by way of Brazil and Germany.
- [19:06]
B
Oh, my God. You know, I hope Eric Repair is not listening. Look, to me, it's a mood driven wine. I am not a moody person, but I'm a very moody drinker. And look, rose has its quality. When you sit on the beach or when you sit on the pool, it's just this crisp, fresh, lean style of wine. Right? Is it the wine which you bring out when you close a business deal? Probably not. But everything has its right and its place. It's all context driven. And to me, see, this is such a good question because wine can often, people often feel belittled by it. You like what you like. If somebody else disagree with it, it's a them problem, not a you problem. And I really feel that way because the world of wine can be so exciting and, you know, delicious is personal. You know what is? Some people love oysters, some people don't. There's no right or wrong. And just because you don't like it today doesn't mean you don't like it in two years. Same goes with uni, right? It's a certain flavor. I never liked uni and now I'm loving it.
- [20:18]
A
In your perfect pairings chart, you list Beaujolais, Pinot Noir and Trousseau as the top choices for your Thanksgiving plate. Why do they all work?
- [20:28]
B
Because they're very accessible. They have a certain lightness, they have a certain drinkability. Their fruit is a little bit more either from red berries to dark berries, but the alcohol is on the lower spectrum for the majority. Right. So. And the tannins are pronounced. So again, there's a certain drinkability and there's a lightness. I would not bring a big Bordeaux into it, maybe to conclude the meal, but that's about it.
- [20:51]
A
Let's take some more calls. Yvonne is calling in from Westchester. Hi, Yvonne. Thanks for calling, all of it. You're on with Aldo Sahm.
- [21:01]
C
Hi, Aldo, it's Yvonne Russo.
- [21:04]
B
Oh my God.
- [21:09]
C
So happy to hear your voice. But I have a question for you. We have a traditional Thanksgiving feast and we love like, I love the three Bs, which I've talked to you about. Brunello, Barbaresco and Barolo's. Which one do you think is best with a turkey meal?
- [21:29]
B
Probably the two from Piedmont, Barolo and Barbaresco. Right. They're Nebbiolo based. Nebbiolo is an interesting variety and it's actually the best time to drink them now because it gets. And these wines get more eclectic. However, these wines kind of fetch your attention. They don't support the conversation. They basically distract the conversation a bit because they're particular. I like that. I like to be challenged in terms of the palate also professionally. But I like those style of wines, but they don't necessarily support your conversation. Does that make sense?
- [22:01]
A
It does. Did you say they're Piemontis in Northern Italy?
- [22:04]
B
Yes. Correct. And Yvonne actually was the director of the audiobook of Wine Simple. So that's why she was laughing.
- [22:12]
A
Hahaha. Let's talk to Peter. He's calling from midtown. He's not sure as a question you can answer, but I think you might be able to answer this. Hey, Peter, you're on the air.
- [22:23]
C
Hi. Thank you for taking my call. I am a big sake fan and I know it is not a wine, it's actually brewed, but I do enjoy it and I would love to know if you have any thoughts about pairing with any traditional Thanksgiving servings or dishes.
- [22:42]
B
I have to admit, sake is a field for me. I like it. I don't drink it as much because it. It hits me very quickly. It's. It's weird. I don't know why that is. After my second glass, I. I feel a little bit lightheaded already. So I know there's certain styles. I have to admit this is one thing I. I'm not. I'm afraid I'm not the right person necessarily to give you a proper recommendation on that.
- [23:10]
A
How about this one? A wine pairing for goat cheese with fig jam.
- [23:16]
B
How fresh is the goat cheese? Probably fresh. Otherwise you wouldn't have to go the fig jam with it.
- [23:21]
A
I'm guessing yes.
- [23:22]
B
I'm guessing yes. To me, goat cheese, like a cotton de Chavignol is to me Sancerre, like impurity. If you go to even the ones from Chavignol, they're Just absolutely divine. Crisp, fresh, and refreshing.
- [23:35]
A
My guest is Aldo Somm. His name is Book is wine. Simple, perfect pairings. We're talking about wines that actually work with all the food that we're serving this time of year. We want your holiday questions. What are you cooking? What wine do you want to know to bring? Our number is 212-433-WNYC 212-433-9692. You can learn a lot from your book. There's a sort of a glossary at the front. I want you to explain for me the difference between aroma and flavor.
- [24:06]
B
Aroma and flavor. That's something I wrestled with Christine, who co wrote the book with me. You know, when we smell, we have the aroma, and when we taste, we have the flavor. So it's a distinct thing. And interesting that this, of course, is quite confusing because. And I'm adding another layer into it because I hear quite a bit when I talk about strawberry flavors, right? Or the smell of a strawberry. People say, I've never smelled on a strawberry. And to me, how is this impossible? Because that's one of the most sensual scents you can have. But when we eat a strawberry, we chew and we swallow, we exhale, and that's when we basically smell. So most things we actually believe we taste, we actually smell. Hence, when we have a cold and are congested, not even our favorite food is delicious, because, again, we can't smell.
- [25:05]
A
You also talk about the weight of a wine. If I say that to you, what does that mean, the weight of a wine?
- [25:10]
B
You know, the challenge was food and wine pairings are very, very complicated. How do you crack that enigma and break that code and make this accessible for Josephine? So when we said about wine, I actually, me personally, I would call it texture. But this is me being a European sommelier. When we talk about texture, you often in America, we see Rice Krispies or something crunchy. So viscosity, but it's also not a very clear form. The weight is often, you know, think about water versus milk versus heavy cream. That has a different weight. And I keep looking. Of course, heavy cream is. No wine has that texture. But at least everyone knows where to go with this. So I look for that for the reader or the listener of wine. Simple to build basically a foundation because that's actually important to connect the wine or the food to it.
- [26:13]
A
This text says, I loved chilled red wine. Three exclamation points. How many rules am I breaking? Thank you.
- [26:23]
B
I have to admit, I had a teacher in high school, and we asked him at the exam, if cheating was allowed. And he paused for a moment. He said, absolutely. The only thing that's not allowed is being hot. And look, once you have to go something like that, it was a great statement. If you start playing with that look, your playground becomes a little bit more narrow. It's still possible it becomes more narrow. You mute certain flavors. Right. But it can be fun.
- [26:57]
A
Let's talk to Jessica in Manhattan. Hi, Jessica. Thank you so much for calling, all of it.
- [27:03]
C
Hi. Thank you so much for taking my call. And, Aldo, I am so honored to speak with you. I really thank you for everything you do.
- [27:10]
B
The honor is mine.
- [27:11]
C
My question for you. My question is that I have fallen in love with a wine from Jura. It's by a producer called Ganeva.
- [27:21]
B
Yes.
- [27:21]
C
But it's very expensive or more expensive than I'd like to have it. And I'm just wondering, are there alternatives that have that same kind of trousseau ish flavor that maybe don't break the bank for Thanksgiving?
- [27:37]
B
Yes. I mean, you could go in that region and keep tasting and tasting and look, this is what I do sometimes, sadly, you know, we push a wild winery and we endorse it and we post it on social media. And five years after, I can't afford it myself anymore, hence, my wife prohibited me to be to post these wines on social media. That's. That's the way of life. I keep still tasting and looking in the region because there's always possibilities. Or I do one thing, I look around it in that. What borders that region, and then I keep looking there as well. Right. Because it's a little bit like, you know, you buy a house in Manhattan or you buy a house in Queens, you know, so you have a different thing.
- [28:23]
A
You say in your book on Thanksgiving, you skip turkey entirely.
- [28:27]
B
It gets bad now.
- [28:30]
A
And you have braised short ribs. What do you serve with your braised short ribs?
- [28:34]
B
You have to put context onto this. As you hear from my accent, I'm from Austria. I did not grow up with a turkey. As a result, you're not gonna like that bird. And I get it. Mom's turkey is the best. I totally respect it. And with the gravy, short ribs is. It's just better with red wine on top of it. That's why I love it. And I have, since it's an American holiday, I love old Zinfandel's. I think this is one of the really overlooked drinks. And Zinfandel often has a bad rep. But there's so many great Producers out there right now which produce really interesting style of wines.
- [29:11]
A
This says, what do you think of Pinot Noirs from the Willamette Valley in Oregon?
- [29:19]
B
Great wines. I mean, go to Bergstrom, go to Lingua Franca. I mean, Cristom. There's tons and tons of grape producers. They just have a little bit more earthy element. They're not as soft as the ones from California, from Sonoma, for instance, but fantastic wines.
- [29:35]
A
Let's talk to Jahar from San Francisco. Hi, Jahar, what's your question? Hi.
- [29:42]
C
Thanks for taking my call. I'm actually from New York City visiting San Francisco. So good afternoon to you. Although it's morning here. Enjoying your conversation. Look, I'd like to know what you think of the Bourgeolet Nouveau, which comes in every year at this time during Thanksgiving, and how do you think it should be paired with, you know, turkey or the other fixings, generally? What's your thoughts? What are your thoughts on this?
- [30:17]
B
Bourgeois nouveau is a great marketing tool, and it got quite some attention to it, especially by some bigger producers. However, I think bourgeois nouveau, but it brought basically also a little bit of a different perspective on the region. Bourgeois itself, which reinvented itself quite a bit because there's so many great producers, not necessarily nouveau style. We do go to Julien Sonier or Dutrev or Marcel Lapierre. That became some really, really interesting wine. Maybe not as light. Right. Maybe not as skinny. To me, at Monovo, I would drink with charcuterie, something, you know, which you can really jog, jog, jog, and slightly chilled. But I would move a step up and go to one of the cruise and that. Those are your turkey wines.
- [31:01]
A
All right. We've got, after Thanksgiving, lots of holiday parties along the way. What do you bring? What do you suggest people go out and show up with at the party? Here's a bottle of wine.
- [31:12]
B
One thing I often do, if you don't know, you know what, what is the host having or serving? Is it hors d' oeuvres or are they cooking something? I often, for the holidays, just bring a simple bottle of sparkling wine or champagne. It fits pretty much with anything. Everybody will like it, with few exceptions. But that's okay because this can happen with other wines too. But you actually hit a very, very broad spectrum.
- [31:39]
A
Is there any wine or region you're particularly excited about right now?
- [31:46]
B
Yeah, I mean, I get excited very quickly. One of them I mentioned was Ischante Classico, because I think because of a couple of large producers, people looked away from it. I look for the finesse in its traditionally very historically rich area. Plus also I look to Spain, to Andalusia. Super interesting wines. And naturally, I think right now, even though I'm biased, but forget about that for a second. Austria and Germany I think, is on fire in terms of production. Just people shy away because the words are too long and they are basically hard to read. But when you taste the wines, you'll be blown away and it doesn't break your bank.
- [32:26]
A
The name of his book is Wine. Simple, Perfect pairings. My guest has been Aldo Sahm. Aldo, thank you so much for coming to the studio.
- [32:34]
B
Thank you so much for having me. Limu Emu and Doug. Here we have the Limu Emu in its natural habitat, helping people customize their car insurance and save hundreds with Liberty Liberty Mutual. Fascinating. It's accompanied by his natural ally, Doug.
- [32:54]
A
Uh, Limu is that guy with the binoculars watching us.
- [32:57]
C
Cut the camera.
- [32:58]
B
They see us. Only pay for what you need@libertymutual.com Liberty Liberty, Liberty. Liberty Savings Fairy, underwritten by Liberty Mutual Insurance Company and affiliates. Excludes Massachusetts. En la tienda oper Internet note, pierdas.
- [33:35]
A
Black Friday and the home depot.