Happy Hour: The Secret Science of Wine

Summary

Kennedy Saves the World – "Happy Hour: The Secret Science of Wine"
Host: Kennedy
Guest: Katie Carter, Winemaker at DeLoach Vineyards
Air Date: July 17, 2026

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Episode Overview

In this lively "Happy Hour" edition of Kennedy Saves the World, Kennedy sits down with acclaimed California winemaker Katie Carter to unlock the science, art, and everyday joy behind wine. They take listeners through the journey of winemaking, from vineyard to glass, blending nerdy fermentation facts with relatable kitchen wisdom, parenting analogies, and personal anecdotes. They taste their way through US-grown wines — particularly Cabernet Sauvignon and Pinot Noir — while demystifying how wine is made, what makes each bottle unique, and how intuition and science collide in the cellar.

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Key Discussion Points & Insights

1. Winemaker Origins & Background

• Katie Carter's Path to Wine
  • Grew up in Sonoma County’s Russian River Valley, surrounded by vineyards.
  • Original interest in biology and microbiology led her to wine science.
  • “My dad built a wine cellar under our house. He was a vineyard manager.” (Katie Carter, 01:05)
  • “I went everything from the dissecting of the frogs to microbiology and organic chemistry, all the background of what do yeast and bacteria do?” (Katie Carter, 01:22)
  • Fascination with the living organisms—yeast and bacteria—that make wine (and beer) possible.

2. The Nature & History of Wine

• Nature, not people, invented wine: “If we just let fly fruit and, you know, natural sugars, you know, nature’s gonna do its thing. We’re just kind of taking notes, so. And refining it, putting some boundaries on it.” (Katie Carter, 01:43)
• Primate ancestors probably got tipsy on naturally-fermenting fruit: “Probably some primates back in the day... they're, like, feeling a little happy about it.” (Katie Carter, 02:02)

3. Making Wine: Science, Art, and Intuition

• The Process
  • Starts in the vineyard: the terroir—soil, climate, and environment—defining every wine.
  • “Terroir is what makes the wine. Terroir is the expression of what the earth is laying out.” (Katie Carter, 03:37)
  • Grape picking is a critical call (“pick call”), affected by ripeness, weather, and winemaker goals. (08:54–09:28)
• Fermentation & Barrel Aging
  • Red wine ferments on skins for weeks; length and temperature vary, guided by both control and natural forces.
  • “Nature's gonna do what nature's gonna do. And there's only so much control that I can put into that process, temperature-wise. I could maybe add yeast.” (Katie Carter, 11:29)
  • Adjustments along the way are mostly small, responding to sensory and chemical cues.
• Intuition vs. Rationality
  • Winemaking is a “balancing act” between science and gut feeling.
  • “You're guiding it. You're sensing it. You need to step back half a step from only what the chemistry is telling you and let your intuition guide.” (Katie Carter, 12:16–13:00)
  • Kennedy: “Just the way you're describing it, the grapes, the yeast, the sugar, the bacteria, they all have their own intelligence.” (13:22)
• Motherhood & Winemaking
  • Parenting analogies abound—trust, boundaries, and support are needed for both grapes and kids.
  • “It is trusting that your baby grapes... have a path, and that path will be optimized with support [and] boundaries...” (Katie Carter, 15:08–15:11)
  • Embracing complexity and letting go is part of nurturing both.

4. Wine Tasting with Kennedy and Katie

• Cabernet Sauvignon Tasting (03:09–05:55)
  • Napa Valley Cab described as “so smooth” by Kennedy, pairing well with steaks or lasagna.
  • Katie highlights “dark cherries, the cassis, the beautiful berry fruit… there’s oak supporting that too. That softens the tannins.” (Katie Carter, 06:03–06:24)
  • Details on aging: French and American oak barrels, integrating flavor over two years or more.
• Pinot Noir Tasting (19:06–20:39)
  • Pinot’s lighter color and earthy, strawberry-driven profile; ideal with Oregon’s salmon, crabs, or mushroom-based dishes.
  • “You can have this with a lot of the things that naturally sprout out of Oregon, like salmon and Dungeness, crab and mushrooms.” (Kennedy, 19:56)
  • “It's caressing. It really caressed your little collarbone there... It's like a gentle hug.” (Katie Carter, 20:23)
  • Pinot’s higher acidity makes it an excellent food wine.

5. Wine, Travel & Inspiration

• Katie is inspired by wines and unique terroir from around the world, acknowledging limitations and possibilities based on climate and soil:
  • “I could never grow that style of fruit in my particular region because the terroir influence is different.” (Katie Carter, 17:14)
  • Fantasizes about exploring further: “I'd love to explore more Pinot Blanc, to go to Spain and explore Alvarino… it's endless.” (Katie Carter, 18:06)
  • Exchange about Santorini and its ancient vines: “Assyrtiko on that island is one of the only vines that's still own rooted… one of the most durable vine varietals in the world.” (Katie Carter, 18:35)

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Notable Quotes & Memorable Moments

• On the origins of wine:
  "Nature's gonna do its thing. We're just kind of taking notes, so. And refining it, putting some boundaries on it."
  – Katie Carter, 01:43

• On the blend of science and art:
  "You're guiding it. You're sensing it. You need to step back half a step from only what the chemistry is telling you and let your intuition guide."
  – Katie Carter, 13:00

• Winemaking as parenting:
  “It is trusting that your baby grapes... have a path, and that path will be optimized with support, with certain boundaries, with certain atmospheric and environmental support.”
  – Katie Carter, 15:08

• On the magic of Pinot Noir:
  "It's caressing. It really caressed your little collarbone there... It's like a gentle hug."
  – Katie Carter, 20:23

• Pairing wines:
  "You can have this with a lot of the things that naturally sprout out of Oregon, like salmon and Dungeness, crab and mushrooms."
  – Kennedy, 19:56

• On wine exploration:
  “Every region is so unique… it's endless.”
  – Katie Carter, 18:20

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Key Timestamps

• 00:10: Kennedy introduces Katie Carter and the Fox News Wine Shop project.
• 01:05–01:32: Katie Carter describes her science background and how it led to winemaking.
• 03:09–06:24: Cabernet Sauvignon tasting; discussion of barrels, flavors, and food pairing.
• 08:54–09:28: The challenges and timing of harvesting grapes.
• 12:16–13:40: Intuition versus science in the art of winemaking.
• 15:08–16:32: Parallels between motherhood and wine nurturing.
• 19:06–20:39: Pinot Noir tasting and food pairing.
• 18:06–18:55: Katie’s wine travel aspirations and what makes winemaking regions unique.

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Conclusion

With chemistry-fueled curiosity and candid humor, Kennedy and Katie Carter show that wine is both a science and a story — shaped by the land, guided by the winemaker, and ultimately elevated by the joy of sharing. The episode is an approachable crash course for wine novices and a treat for connoisseurs, brimming with tips, recommendations, and a celebration of American wine for the country’s 250th birthday. Cheers!

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Transcript

[Katie Carter]

Foreign.

[Kennedy]

Hello and welcome to this episode of Kennedy Saves the World. I want to save your summer by making sure you are appropriately celebrating the 250th anniversary of our nation's founding with some of the finest wines from the Fox News Wine Shop. So if you didn't know already on Fox Nation, there is a show, Wine Nation that takes you into the curation of these incredible USA 250 bottles that have been designed and crafted just for our Fox News Wine Shop viewers and Fox Nation fans. You can go there if you love wine. You will absolutely adore this process. And one of the winemakers is here with me, Katie Carter. Welcome to Kennedy Saves the World.

[Katie Carter]

Thank you.

[Kennedy]

Part of the the UC system that produced the both of us in the mid aughts.

[Katie Carter]

Absolutely. Go California.

[Kennedy]

So did you know you wanted to study wine in college?

[Katie Carter]

I grew up in the wine wine area in Russian River Valley, Sonoma County. My dad built a wine cellar under our house. He was a vineyard manager. But I studied biology in college.

[Kennedy]

Okay.

[Katie Carter]

I was all about the.

[Kennedy]

How did that lead you to wine? Were you, like, first dissecting frogs and then you were like, oh, I like grapes better.

[Katie Carter]

Oh, man. You know, I went everything from the dissecting of the frogs to microbiology and organic chemistry, all the background of what do yeast and bacteria do?

[Kennedy]

Yeah.

[Katie Carter]

And those are the creatures that are making this wine. We would not have wine or beer without these little microbiological parties that are going on.

[Kennedy]

So who invented wine?

[Katie Carter]

Oh, you know, nature. If we just let fly fruit and, you know, natural sugars, you know, nature's gonna do its thing. We're just kind of taking notes, so. And refining it, putting some boundaries on it.

[Kennedy]

So who do you think were the first beings to get drunk?

[Katie Carter]

I mean, probably some primates back in the day and discovering little puddles of fruit that had fermented and they're, like, feeling a little happy about it, you

[Kennedy]

know, feel a little dizzy.

[Katie Carter]

Yeah, exactly.

[Kennedy]

Joyful at the same time. So you are a winemaker. You have been with Deloche for 20 years now.

[Katie Carter]

It is 20 years.

[Kennedy]

It's your 20th anniversary.

[Katie Carter]

That's right.

[Kennedy]

With that vineyard. That's incredible.

[Katie Carter]

I know. It's been an arc of winemaking for me along with Jean Charles Boisset, who is the proprietor of deloache jcb. Jcb, yeah. You know him?

[Kennedy]

Yeah. Great guy. I know great wines, and I want to taste what you yourself have crafted. Like, how did you pour yourself into this? What is the process? And how do you know when a wine. Wine is Ready.

[Katie Carter]

Ready to bottle, ready to drink.

[Kennedy]

Exactly. All of it.

[Katie Carter]

I mean, it's a process. It steps from the winemaking all the way through the aging. You want to taste some wine?

[Kennedy]

Yeah. Let's try some wines. Come on, Katie Carter. Oh, my goodness. Let's do this.

[Katie Carter]

We're gonna skip right to Cabernet Sauvignon.

[Kennedy]

Beautiful.

[Katie Carter]

Yeah. We're gonna go for.

[Kennedy]

Do you think the best cabs are in California?

[Katie Carter]

So, I mean, Cabernet Sauvignon thrives in many areas of the world from the great chateaus in Bordeaux. There are wonderful.

[Kennedy]

But it's different than a Bordeaux, Correct?

[Katie Carter]

It is different. And that's where the difference. You know, it's the wine growing region. It is the climate, the terroir, the soil.

[Kennedy]

What is terroir?

[Katie Carter]

Terroir is what makes the wine. Terroir is the expression of what the earth is laying out. The soil, the climate, and all the interactions of that specific, specific place. And how does that translate into what you're tasting in the glass?

[Kennedy]

Okay.

[Katie Carter]

And so the climate and the soils are different in Bordeaux or in Washington state or Oregon. Oregon. And certainly in the Napa Valley. So this is Napa Valley Cabernet Sauvignon.

[Kennedy]

Oh, that is so smooth. That is really. That is so good. And I've said this before. I will say it again. I am not a nonophile. I do not have a refined palette. I just know I can tell smooth from pointy. And this is very smooth. This would go well with so many different things. And I always like to think, what do I like to cook? Because I always make meals within 20 minutes. Like, I cannot. I do not have three hours. I don't have an hour for prep and then execution. It's all gotta be like 20 minutes. And I think, what would something like this go well with? And, man, a couple weeks ago, the McLemore boys made me a three pound tomahawk ribeye. And this would go beautifully with that. I'm sad that I can't get in a time machine and pair the two.

[Katie Carter]

Now you're talking.

[Kennedy]

What else would it go well with?

[Katie Carter]

That celebratory steak? I mean, definitely grilled meats, barbecue, you know, a good lasagna, too. Oh, yes, meatballs. Like, you know, I made a noodleless

[Kennedy]

chicken lasagna a few weeks ago, and it was. It was one of those noodleness. Yes. It was so easy to make that I'm like, I'm making it again.

[Katie Carter]

Yes.

[Kennedy]

Because you don't. It was just like, chicken Breasts that I scored. Sauce, chicken breast, ricotta with lemon and fresh garlic and basil. And then mozzarella parmesan. Another layer of sauce, more mozzarella, more parmesan. Bake it with foil at 375 for 40 minutes. Take the foil off 15 minutes. It was so good.

[Katie Carter]

I need your recipes. I have a six year old little kid.

[Kennedy]

I need a recipe that's an easy peasy one. Yeah. Because I like you. Like, I don't have time. But when you make something that is super yummy and hits a bunch of notes, you. You need the perfect beverage to go with it. And I would say this is perfection.

[Katie Carter]

Absolutely. You know, Napa cabs can range from being plush and that velvety texture that

[Kennedy]

is velvet it face almost like cherry. Like.

[Katie Carter]

Yes. You know, I really want the fruit to sing from this and show how Napa Valley expresses those dark cherries, the cassis, the beautiful berry fruit out of Napa Valley. But there's oak supporting that too. That softens the tannins. It gives it a little bit more earthy structure.

[Kennedy]

But this is cabin barrels. Excuse me, do you use bourbon, discarded bourbon barrels? No. Okay.

[Katie Carter]

French oak and a little bit of American oak in this. So a mixture of new barrels. So oak that is fresh, that hasn't touched any alcohol, and then barrels that have been filled a couple times with wine, but no, not.

[Kennedy]

And when. So obviously, like, this tastes complete, it tastes finished. It's perfect. Like, you would open this and you would never have any worries if you had company over or if you were presenting it as a gift. But when you taste something and it's not quite there, what do you do? Like, is there a panic? Is it like, oh, no, let's add some sugar. This tastes bitter. Like, what do you do that?

[Katie Carter]

That's not my technique, but, you know, it depends on the wine. With Cabernet Sauvignon, these. These really nice, rich, developed ones, especially if they're coming with a lot of tannin from the vineyard, they benefit from a little bit longer time in barrel for those flavors to integrate, for the. For everything to soften and broaden. This will be in barrel for two years or more.

[Kennedy]

Okay.

[Katie Carter]

And some even a little.

[Kennedy]

Do you taste it throughout or.

[Katie Carter]

So you taste it.

[Kennedy]

Is it like a souffle where you can't touch it or it will collapse?

[Katie Carter]

Oh, no. We, we. We taste as we go along. We monitor, we test the wine to make sure that things are stable and that things aren't getting spoiled.

[Kennedy]

But it's not like moonshine, where you can add something to it. If you're missing part of the profile, you know what?

[Katie Carter]

We can make micro adjustments. And it depends on what's going on. So if I'm tasting a barrel, that barrel, I think it has enough oak. I think I need to, you know, take that new oak out and, you know, put it in a neutral barrel. I want to soften that oak impact. That's just one example.

[Kennedy]

Okay.

[Katie Carter]

In this one, it's a few different.

[Kennedy]

And vessel. Those are the things that you can control. Post. Squashing of the grapes.

[Katie Carter]

The squashing of the grapes as well. Where the magic happens. And that's where all the activity and the aliveness is the most robust. It's like maybe it's like raising a child a little. You go from babies into schoolhood, you know, you have a little bit more. A little bit more influence.

[Kennedy]

Yeah, it's a window of receptivity.

[Katie Carter]

Window of receptivity. I choose, you know, what the menu is, you know, and you know, where they go to school and stuff. And you know, it's like the elevage of a wine, you know, at some point that's on its own path and there's only little micro bumper adjustments.

[Kennedy]

So when you're affirming, when you're making major adjustments in the squishing period, what do you do? What are those?

[Katie Carter]

What's major adjustments? The first thing for sure is always in the vineyard. Vineyard is where everything starts. You cannot make good wine if you don't have good terroir and you don't have good fruit. Okay, so you are making a pit call. You're walking the vines, tasting the fruit, testing the sugars and the acid and just kind of getting that sense. You're getting tuned into the vintage about what are the possibilities here? You're making a pick call. You say, I want to pick on this day. That tells you what sugar are you starting with, what phenolic profile? And from there the race is on.

[Kennedy]

How narrow is the window of depends

[Katie Carter]

on the style of wine you want to make. And also, what is the weather bringing you?

[Kennedy]

I mean, is it, is it quick to turn? Is it like when I make gluten free cookies where it goes from raw to overcooked within a minute?

[Katie Carter]

I mean, it depends on the day.

[Kennedy]

Like if, if you choose Wednesday, but you have to get your hair curled and set that day. So. And then by Friday morning you're like, oh no, I've missed the window. Is it that narrow?

[Katie Carter]

It can be. If a big weather event is coming in, for example, if A huge heat wave is about to hit. I don't want that fruit to be fried, sunburned, desiccated. I might want to pick before that. That said, if the fruit's still kind of under ripe, you know, we might, we might ride it out and, and let it ripen more with a bit more heat. So you're kind of making that, making that call. But if you have very steady, even growing season, like the 2023 season in Russian River Valley, you know, things were relatively cool and, you know, we had a little bit more relaxed time. Time period to make that decision.

[Kennedy]

What is the most labor intensive part for you personally? I mean, are you there when they're picking grapes? Are you up for like two days straight and like galoshes and some, some picks?

[Katie Carter]

You're definitely there. And making sure they're picking the right blocks and that you're. That things are going smoothly. I mean, scouting the vineyards prior to picking to make maturity assessments of the fruit, I mean, that's a lot of hiking up and down vineyards. Some vineyards are on big slopes and things like that. You know, at the end of the squishing period and the end of fermentation, red wine always ferments on the skins. And so you have to physically dig out the vats. I don't always do that part. We have our hired interns from all over the world that like to do that, but I always do a couple tanks and get a sweat on.

[Kennedy]

Thanks for the memories. Yes, exactly. Right. That's also a cool process. So how long do they ferment?

[Katie Carter]

A couple weeks. So it depends on how quickly the fermentation goes again. Nature's gonna do what nature's gonna do. And there's only so much control that I can put into that process, temperature wise. I could maybe add yeast.

[Kennedy]

And is there anything supernatural you do that you feel influences that process? Like, do you have monks come and pray over the vats?

[Katie Carter]

I mean, I like.

[Kennedy]

Do you sit there and meditate? Like, is there, is there something supernatural?

[Katie Carter]

I meditate in the vineyard. I definitely commune with what the energy is in the vineyard and what that land is speaking to the intention of this fruit and these vines. The home estate at deloach is organic and biodynamics.

[Kennedy]

That's awesome.

[Katie Carter]

There are more connections to the cycles of life and the cycles of the celestial system out there that really touch into energy and intention beyond what we can know and fully understand. And that translates into fermentation and the process itself, because all of those yeast and bacteria and, and all of the hundreds and hundreds of chemical compounds that go into what makes a great wine can never be fully quantified. You can never know exactly what those are. You are just. You're guiding it. You're sensing it. You need to step back half a step from only what the chemistry is telling you and let your intuition guide

[Kennedy]

that is my question. So how much of it is intuition and how much of it is rationality and, you know, a degree and a basis in science, like, at what point does each take the lead?

[Katie Carter]

It is that balancing act. Right. So, you know, because it sounds like

[Kennedy]

just the way you're describing it, the grapes, the yeast, the sugar, the bacteria, they all have their own intelligence. So how do you. How do you let your rationality be your guide as opposed to your intuition? And when do you go back and forth?

[Katie Carter]

I mean, I ultimately, if I am dealing with wonderful fruit from a great site, my job is not to up. Like, I need to let that translate into the wine. That said, I look at the different parameters that I'm presented with, each vintage is going to have its unique impression on that fruit. The. The acid balance is going to be different. The sugar level. There might be a kind of a strange, different microbial balance that's going on again, that we can't necessarily quantify. But there are clues, sensory clues. Something smells a little funny. The fermentate, the rate of the fermentation. How fast is it fermenting Or a little bit slower. And you're flexing with that all the time again, I'm a mom. Like, it's like, all right, it's not quite.

[Kennedy]

Yeah, it's like reading your child's moods.

[Katie Carter]

Yeah, yeah. And you're flexing and making decisions along the way to accommodate that. Maybe put some boundaries on, but also just you have trust in the process, too. You're like, okay, this isn't a red flag. This is just a direction and we are embracing it and we are going to support that.

[Kennedy]

Don't go anywhere more. Kennedy Saves the World right after this.

[Katie Carter]

Cheers to America's 250th birthday.

[Kennedy]

Get 20% off your first purchase at

[Katie Carter]

foxnewswineshop.com with code FNRADIO20DEQUOUNT. Excludes wine club offers and cannot be combined with any other promotion.

[Kennedy]

Expires July 31, 2026. Must be 21 order to order.

[Katie Carter]

Please drink responsibly.

[Kennedy]

Has becoming a mom made you a better winemaker? And how so?

[Katie Carter]

Oh, I think so. I think I just touched on that.

[Kennedy]

Yes.

[Katie Carter]

You know, it is. It is Trusting that your. Your baby grapes that they have. They have a path, and that path will be optimized with support, with these. With certain boundaries, with certain atmospheric and environmental support. So for me, as a winemaker, that's choosing a fermentation vessel, choosing the oak, choosing the temperature and things like that. And if there are further little tweaks, we kind of need to bolster blending. These are ways that I'm making decision. But there's also ways where you just need to kind of step back a little, and you're like, let her ride a little. This is, you know, I. The. Things are not. The wheels aren't coming off. Yeah, I know. Things are. Things are going to be okay. We'll check in in a month. And I think that creates more complexity in wine, too. And so as a parent, too, my kid's only six. You know, I haven't dealt with, like, preteen and everything that comes after that. But, you know, you know, you have to have some faith and trust in that individual, you know, is part of you, and you are responsible for that, but you are also there to see it on its way.

[Kennedy]

Yeah, it's bittersweet. It is the bittersweet journey of motherhood. And it has to be the same for a winemaker.

[Katie Carter]

It is. I talked about the elevage of wines and. And nurturing even before I had kids. So.

[Kennedy]

Yeah, it was preparing you.

[Katie Carter]

Yeah, it definitely was. And you know what? Having a glass of red wine after a long day with your kid, it's really nice. You know what I'm talking about?

[Kennedy]

Yeah, that mommy juice.

[Katie Carter]

Have a little glass of wine. It's gonna smooth it all over.

[Kennedy]

Do you have wine with dinner when you go to restaurants, that is not your own?

[Katie Carter]

Oh, definitely.

[Kennedy]

Are there ever wines where you almost get mad and say to yourself, like, man, I wish I had bottled that.

[Katie Carter]

I am continually impressed and inspired by other wines, other wine styles, especially from different regions with fruit that I've never worked with. You know, I could. I could never grow that style of fruit in my particular region because the terroir influence is different. You know, I am fascinated by how winemakers are capturing really delicate. Intense. Delicate and intense dichotomy. Very unique aromatics in particular for, like, say, certain white styles that are beyond what I've ever been able to.

[Kennedy]

Where's that? Like, where. Where is somewhere unique that you would either like to travel just to consume their white wines or that people should investigate where the terroir is so unique that you have not found it replicated anywhere?

[Katie Carter]

Else. Oh, I mean, every region is so unique. I mean, whether it's Pinot gris in Oregon. I just returned from France and I'd love to explore more Pinot Blanc to go to Spain and explore Alvarino. I mean, it's. It's endless.

[Kennedy]

Yeah. And you've got. Oh, yes. I've been on Santorini where they.

[Katie Carter]

I know I've never been there, but

[Kennedy]

I've bottle white wine and like little liter bottles, like, they recycle their bottles and little old ladies sell them. It's pretty cute.

[Katie Carter]

That is one of the most old school. I haven't been to Santorini. I have been to some islands, but my understanding is that Assyrtiko on that island is one of the only vines that's still own rooted. That means that it is like one of the most durable vine varietals in the world. Like, it's just its own energy.

[Kennedy]

Yeah. Anyway, it's staying there. It studied the ancient Greeks and it's sticking with it.

[Katie Carter]

Absolutely. Yeah.

[Kennedy]

I like that. All right, so can we.

[Katie Carter]

Let's try another wine.

[Kennedy]

Can we try the Pinot Noir?

[Katie Carter]

Yes, we can.

[Kennedy]

I love Pinot Noir. That's my favorite. Okay, just slam it.

[Katie Carter]

I'm gonna slam it.

[Kennedy]

Get it, girl.

[Katie Carter]

It's afternoon.

[Kennedy]

That's right.

[Katie Carter]

Although, you know, I taste wine at all hours of the day.

[Kennedy]

Well, it's.

[Katie Carter]

If it's 9am and I gotta taste through 50 Zinfandel Derrols, it would be

[Kennedy]

professional malpractice if you weren't.

[Katie Carter]

We are gonna do it. We're gonna make it work. So look at that color difference.

[Kennedy]

Wow. It's so much lighter.

[Katie Carter]

So Pinot Noir is always gonna be lighter than varieties like Cabernet Sauvignon. The phenolic content, that color is less, but Pinot Noir is going to have more earthy, delicate, kind of brighter, strawberry red, fruit driven style.

[Kennedy]

And you can have this with a lot of the things that naturally sprout out of Oregon, like salmon and Dungeness, crab and mushrooms.

[Katie Carter]

So anything that has a mushroom base is also a very, very good pair for Pinot Noir.

[Kennedy]

Oh, that's lovely. Totally different. It's not as berrylicious, but I love it. It is smooth and gentle and it wants to hold your hand and be with you.

[Katie Carter]

It's caressing. It really caressed your little collarbone there, so it feels nice. It's like a gentle hug. Pinot Noir tends to have a bit more acid presence too, which is an elevated pairing with food. You know, it makes your mouth water a Little bit more. Yeah.

[Kennedy]

And it, that's, it makes everything so much more appetizing. That's why wine pairings are critical. That's why you have to go to the Fox News wine shop and you have to watch Wine Nation. You have to enjoy all of these things, order a few bottles, pick a few things out, and then, you know, if you want to try some more, have at it. These are so incredible. Like the design on these bottles. You got your friend Abe Lincoln. He's just waiting for you to have a little pinot. You've got your heritage red with General Washington. And of course, is that Patrick Henry?

[Katie Carter]

Paul Revere.

[Kennedy]

That's exactly who that is.

[Katie Carter]

This is a revolution cab from Napa Valley.

[Kennedy]

It is a revolutionary cab. And Katie Carter made that herself with her own hands. She walked the vineyard. She travised the hills. That's not a word. And with her mind and her heart and her intuition, that bottle was made for you. Cheers to you, Katie, your expertise and the incredible joy and knowledge that you put into making all the wines that you do.

[Katie Carter]

Thank you.

[Kennedy]

It's awesome.

[Katie Carter]

Yes. It's awesome to share.

[Kennedy]

That's right. So go uncork a bottle on us. This has been Kennedy Saves the World along with Katie Carter. I'm Kennedy. Listen ad free With a Fox News podcast plus subscription on Apple podcasts and Amazon Prime. Members can listen to this show ad free on the Amazon music app. Oh, go ahead and leave me a review while you're there. I'd love to hear what you have to say. You've been listening to Kennedy Saves the World on the Fox News podcast network. Evening. Buyer's remorse. Buy a new car. I'll be moving in. Let's get started. Sorry, I think there's been a mistake. I bought it from Carvana. You what? Yeah, Great price. I even have seven days to love it or return it. So there's no. No, no buyer's remorse. More like buyers rejoice. I guess I'll let myself out. Congratulations. I mean it. Buyers rejoice. Buy your car today on Carvana. Limitations and exclusions may apply. See our seven day return [e-mail].