My Sommelier - Sarah Foote

Summary

Podcast Summary: Tosh Show – "My Sommelier - Sarah Foote"

Episode Information:

• Title: My Sommelier - Sarah Foote
• Release Date: December 10, 2024
• Host: Daniel Tosh
• Guest: Sarah Foote, Certified Sommelier

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Introduction to Sarah Foote

In this engaging episode of the Tosh Show, host Daniel Tosh welcomes Sarah Foote, a certified sommelier with an impressive background in the culinary world. Sarah shares her journey from working at everyday establishments like Pizza Hut to landing a coveted position at the renowned French Laundry in Napa Valley.

Notable Quote:

• Sarah Foote [01:29]: "So my first tell is lime Jell. O, come on."

Sarah’s Journey to Becoming a Sommelier

Sarah recounts her initial foray into the hospitality industry, driven by her mother's discovery of her penchant for drinking. This led her to various roles in restaurants, eventually sparking her interest in wine. Encouraged by her employer, she pursued formal training, obtaining her Level One Sommelier certification on her first attempt.

Notable Quotes:

• Sarah Foote [08:43]: "I was working at a restaurant in Scottsdale, and the ownership asked whoever worked there if they wanted to get their level one sommelier, they would pay for it. So I said, why not?"
• Daniel Tosh [11:16]: "That's impressive."

Experiences at the French Laundry

A significant portion of the discussion centers around Sarah’s tenure at the French Laundry, a three-Michelin-star restaurant helmed by Thomas Keller. She describes the high-pressure environment, the demanding nature of the job, and the exceptional standards upheld by both the kitchen and service teams.

Notable Quotes:

• Sarah Foote [20:02]: "And I was like, whoa, everyone here is beautiful."
• Daniel Tosh [21:11]: "What's a meal cost you at the French Laundry? If you do everything right?"
• Sarah Foote [21:34]: "I think when I was there, it was $395 per person."

Insights into Wine Tasting and Sommelier Techniques

Sarah delves into the intricate world of wine tasting, explaining the skills required to identify varietals, regions, and vintages. She emphasizes the blend of science, history, and geography that forms the foundation of sommelier expertise. The conversation also touches upon the subjective nature of taste and the concept of a “supertaster.”

Notable Quotes:

• Sarah Foote [31:08]: "Blind tasting is a skill set that you have to hone to become a sommelier."
• Daniel Tosh [28:38]: "You are the one that has the made-up profession. I believe you. If you say no. No, to me, it is."

Gender Dynamics in the Sommelier Field

Addressing the gender disparity in the wine industry, Sarah discusses the challenges women face in what has traditionally been a male-dominated field. She highlights the gradual changes and the increasing presence of women sommeliers, fostering a more inclusive environment.

Notable Quotes:

• Daniel Tosh [23:18]: "Why is this a boys club? That's my question."
• Sarah Foote [23:25]: "I have no idea."

Wine Pricing and Perceptions

The episode explores the psychology behind wine pricing, questioning the value proposition of high-priced bottles. Sarah articulates the diminishing returns at higher price points and the varying motivations of consumers—whether genuine appreciation or status signaling.

Notable Quotes:

• Daniel Tosh [27:03]: "Are you team? Old world or new world wine?"
• Sarah Foote [28:10]: "Depends who you ask."

Personal Anecdotes and Humorous Interactions

Throughout the episode, Daniel Tosh injects humor into the conversation, often highlighting his own lack of wine knowledge and contrasting it with Sarah’s expertise. Their playful banter offers listeners both entertainment and insight into the sommelier’s role in fine dining.

Notable Quotes:

• Daniel Tosh [27:12]: "Did you know wine could cost that much until I met today's guest."
• Sarah Foote [37:15]: "I don't even know."

Wrapping Up: Wine Pairings and Final Thoughts

In the concluding segments, Sarah demonstrates wine pairing techniques, showcasing how different wines complement specific foods. Despite Daniel’s admitted disinterest in wine, he gains a newfound appreciation for Sarah’s expertise and the complexities of her profession.

Notable Quotes:

• Sarah Foote [34:28]: "Sancerre is a little sub-region of the Loire Valley in France that plants exclusively Sauvignon Blanc."
• Daniel Tosh [37:54]: "This is shit, huh?"

Conclusion

The episode offers a comprehensive look into the life of a professional sommelier, blending informative discussions with lighthearted moments. Sarah Foote's experiences and insights provide listeners with a deeper understanding of the art and science behind wine, while Daniel Tosh's comedic perspective ensures an entertaining narrative.

Final Quote:

• Daniel Tosh [47:38]: "I know I'm wrong. I know I'm wrong. But she did remind me, Carl, that we must check in on my mother."

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Selected Notable Quotes with Timestamps:

1. Sarah Foote [01:29]: "So my first tell is lime Jell. O, come on."
2. Sarah Foote [08:43]: "I was working at a restaurant in Scottsdale, and the ownership asked whoever worked there if they wanted to get their level one sommelier, they would pay for it. So I said, why not?"
3. Sarah Foote [20:02]: "And I was like, whoa, everyone here is beautiful."
4. Sarah Foote [31:08]: "Blind tasting is a skill set that you have to hone to become a sommelier."
5. Sarah Foote [23:25]: "I have no idea."
6. Sarah Foote [28:10]: "Depends who you ask."

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Key Takeaways:

• Professional Journey: Sarah Foote’s progression from basic restaurant roles to a certified sommelier highlights the dedication required in the hospitality industry.
• High-End Dining: Experiences at the French Laundry provide a glimpse into the complexities and demands of working in top-tier restaurants.
• Wine Expertise: The episode demystifies wine tasting, detailing the skills and knowledge sommeliers possess.
• Industry Challenges: Discussion on gender imbalance sheds light on broader issues within the wine and hospitality sectors.
• Consumer Insights: Understanding wine pricing and consumer behavior offers valuable perspectives for both professionals and enthusiasts.

This episode serves as both an informative guide to the sommelier profession and an entertaining showcase of Daniel Tosh’s signature humor, making it a must-listen for anyone curious about the world of fine wines.

Transcript

[Daniel Tosh]

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[Sarah Foote]

So my first tell is lime Jell. O, come on.

[Daniel Tosh]

No, I don't smell lime jello.

[Sarah Foote]

And then my other one is it's either petrol or like Vaseline.

[Daniel Tosh]

Petrol.

[Sarah Foote]

Get it?

[Daniel Tosh]

Mm. Oh, Am I supposed to taste it now?

[Sarah Foote]

What do you think?

[Daniel Tosh]

It's delicious. Posho. Tosh Show. Tosh Show. Pos Show. Welcome to Tosh Show. Smoke them if you got them. Eddie, you still a big smoker?

[Eddie]

I'm not a big smoker.

[Daniel Tosh]

You were a big smoker for a week? Yeah, for one week. Coolest week of your life. I felt so cool I never smoked and. Well, hold on now. I don't know that Big tobacco may be a sponsor of this show. And I don't want to say bad things about smoking if they're a sponsor there. Are they?

[Eddie]

I don't think they are.

[Daniel Tosh]

They're okay. Well, then I think smoking is dangerous. You know where, you know where the word isn't out yet on smoking being bad for you. Where alcoholics. You go to an AA meeting. Oh, my goodness. They just chain smoke. I'm like, was drinking that harmful?

[Eddie]

Are you going to AA meetings?

[Daniel Tosh]

Whoa, that's a better question. Why am I going to. My son's elementary school Doubles as an AA meeting place once a month. And I can always tell when it's being used for aa because instead of children in an elementary school playing, it's a bunch of really depressing people just all huddled outside just smoking. And I'm like, oh, this isn't an elementary school anymore. This is something else. Anyway, they're there once a month, and good for them, you know, getting help and talking about Jesus or whatever they do there. But we walk by it every day going to school. So my son finds this chip, this coin. It says 60 days of sobriety. And I go, oh. I go, yes, that's good treasure, buddy. But you can't keep it. We gotta leave it here because that means something important to someone else. But they're only there once a month, so every day we're passing it, and he's like, dad, the chip is still here. Can I take the coin? And I'm like, I don't think he can.

[Eddie]

It's not a thing you want your kid walking around with.

[Daniel Tosh]

Well, no, you can't steal that. I think that that's just bad juju. I don't know what's gonna happen. How soon till the guy gets another chip?

[Eddie]

90 days.

[Daniel Tosh]

So if in 30 days it's still there, my son can then take it. Because the person would have moved on to a 90 day chip, or they would have fallen off the wagon and, you know, are back to being fun.

[Eddie]

Makes yes.

[Daniel Tosh]

First of all, drinking. I'm not making light of drinking either. I've never been a drinker. My parents didn't drink, and they always told me not to drink. They said, drinking's bad. So I was like, all right, drinking's bad. And I didn't drink. And then by the time I got to an age where I realized, oh, drinking's not bad, it was like, all right, well, now I don't drink, so should I really start? I never knew what to order. I always feel silly. People are like, oh, you gotta try this wine. I'm like, what? That tastes like kerosene. And then I bring wine. Always whenever I show up someplace, you know, it's just. I just. Based on price, how much should you spend when you're bringing a bottle of wine over to somebody's house? I spend close to 20,000. Wow.

[Eddie]

I said, okay.

[Daniel Tosh]

I didn't even know wine could cost that much until I met today's guest. Enjoy the flavor.

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[Daniel Tosh]

Pao My guest today can turn a sip of wine into a 10 minute TED talk. She has worked in some of the finest restaurants in the world, from Pizza Hut to the French Laundry, and I'm sure she will pick up subtle hints of sarcasm with some notes of ignorance from my questions today. Please welcome certified sommelier Sarah hi. Do you believe in ghosts?

[Sarah Foote]

Sure.

[Daniel Tosh]

I like no follow up to an indifferent sure. Sure. Why not? You ever seen a ghost?

[Sarah Foote]

I don't think so.

[Daniel Tosh]

You ever felt one?

[Sarah Foote]

No. I was doing inventory late at night once and all the wine glasses started moving around and one of the doors opened. So I just went out there. I was like I'm scared of everything. Please leave me alone. And then they did.

[Daniel Tosh]

Uh huh. I get scared easy and my mind goes into bad places quickly. But yeah, I never connect the dots that way. I always just think it's just I'm just on the verge of being killed. That's always what I'm worried about. Now, just so you know, I'm not a drinker, but I always will drink just to show people. I don't. I'm not somebody that it's just easier to take to drink than have this long explanation of that. I have a palate of a four month old that just wants chocolate milk.

[Sarah Foote]

Sure.

[Daniel Tosh]

So anyway, that's where I'm at. I'm fascinated by your work for a few reasons. Because even though I don't drink, I love vineyards. I love going to places. I love traveling to the south of France. I love.

[Sarah Foote]

What do you do at a vineyard?

[Daniel Tosh]

I stay at the hotel.

[Sarah Foote]

Sure.

[Daniel Tosh]

Or wherever I like it. I like it for its beauty and its bougieness. I like the bougieness. I like walking around. It's peaceful. It's pretty. All right. How and when did you decide to become a professional wino?

[Sarah Foote]

I was working at a restaurant in Scottsdale, and the ownership asked whoever worked there if they wanted to get their level one sommelier, they would pay for it. So I said, why not? It's intimidating. Wine's really intimidating. And when a guest knows more than you about wine, it really sucks.

[Daniel Tosh]

Yes.

[Sarah Foote]

And I was just serving then, and so I wanted to know more. And it just was like way more interesting than I thought it would be. It's history and geography mostly, and then there's a lot of law and science. Like the juice in the glass at the end is the last moments of that wine's life. There's so much before that. And so that was like Pandora's box blew open. And I was like, I gotta get out of here. And I moved to California and started studying with master sommeliers.

[Daniel Tosh]

How much this manager of the restaurant. How much does is getting your level one sommelier?

[Sarah Foote]

I think it's like $500 to take.

[Daniel Tosh]

The exam just to take the test. And you just have to do all the prep work they did.

[Sarah Foote]

They put on the little. They put on a little course. There's no. It's not like they have it online now since COVID but they would give you like general things to study. And so the restaurant group would put on. Put on classes. Like a distributor would come in, bring a wine, put on a class. I don't know, maybe 10 weeks or so, and then you sit for the exam.

[Daniel Tosh]

And did you. Are you allowed to take the exam multiple times?

[Sarah Foote]

Yeah, I don't know the time for level one, but I passed that one on the first try.

[Daniel Tosh]

You're a level two or three?

[Sarah Foote]

I'm a two.

[Daniel Tosh]

Are you looking to continue? You're done?

[Sarah Foote]

Not interested. The commitment that it takes is pretty offensive.

[Daniel Tosh]

Okay.

[Sarah Foote]

And the way you have to eat and drink and spend your life and social life and. I have a really nice life.

[Daniel Tosh]

How long did you wait before you went to the second tier? And how many tiers are there?

[Sarah Foote]

There are four tiers. Intro, certified, advanced, and master. So the master sommelier exam is regarded as the hardest exam in any field in the world.

[Daniel Tosh]

Okay, but is it.

[Sarah Foote]

That's my response.

[Daniel Tosh]

A brain surgeon that's listening to this right now is probably like, yeah, yeah. No, it's the hardest.

[Sarah Foote]

It's demonstrably true that it's the hardest exam in the world. I'm not saying that that matches what I do. I serve rotten grape juice for a living is what I tell people. And I say that too. I don't operate on brains. I don't go to space. I don't. But it's the.

[Daniel Tosh]

Is the test subjective at all or. No, it's just factual. I just don't understand.

[Sarah Foote]

There's theory which is the base of it. So less than 300 people have passed the Level 4 exam since its inception in 1969. So it's like, not that many people.

[Daniel Tosh]

I get it. That's impressive.

[Sarah Foote]

Yeah. And so your brain has to be wired a certain type of way to memorize. And then also you have to be a supertaster at that level. So 50% of the population are average tasters. 25% are below or non. You already knew. And 25% are above are super.

[Daniel Tosh]

So no matter how much you. Some of it is out of your hands.

[Sarah Foote]

Exactly.

[Daniel Tosh]

Okay.

[Sarah Foote]

Yeah.

[Daniel Tosh]

All right. That's good to know. I like knowing stuff like that because then it's like, oh, I can't. I shouldn't even try.

[Sarah Foote]

Right. And you can train your genes, you can train yourself to understand more, but you can't out train yourself. Like my genetics. I'm six foot tall. I didn't earn that. That's not a skill. I trained my genes to play volleyball, but I was never going to the Olympics. Like, I was never gonna be those.

[Daniel Tosh]

Weird knee PA that had the three sections. Do you know what I'm talking about? The pads that had the three sections?

[Sarah Foote]

No, I feel like mine only had one section.

[Daniel Tosh]

That's good. I love volleyball.

[Sarah Foote]

Yeah, same.

[Daniel Tosh]

The problem with volleyball. Well, there's a few problems, but one problem, as someone who loves watching it, is that it's only showcased properly once every four Years at the Olympics.

[Sarah Foote]

Yeah.

[Daniel Tosh]

Now you played indoor?

[Sarah Foote]

Yes.

[Daniel Tosh]

Did you ever transition to the beach?

[Sarah Foote]

Terrible at beach.

[Daniel Tosh]

Beach is a different game.

[Sarah Foote]

Different game.

[Daniel Tosh]

And I lived in Hermosa Beach, Redondo Beach, Manhattan Beach. And there was a time that the tour would go literally a half a mile down the beach each week, and we're at a new location. I'm like, yeah, you're at a new location. Last week you're at the other court. That doesn't matter. Fun to watch beach volleyball, but during the Olympics, I just get so into. What do we call? Just regular volleyball? Just say volleyball.

[Sarah Foote]

Yeah. Indoor.

[Daniel Tosh]

Indoor. Indoor, yeah. I don't understand the. What's that bullshit position?

[Sarah Foote]

Libero.

[Daniel Tosh]

Okay. You're just allowed to be, like, somebody that's not really involved, but you just.

[Sarah Foote]

Don'T go in front row, Your back row.

[Daniel Tosh]

Is that a new rule or has that always been there?

[Sarah Foote]

No, I don't remember that. In high school, when I would watch.

[Daniel Tosh]

High school volleyball, I never saw Libero.

[Sarah Foote]

I think it started maybe when I was in high school.

[Daniel Tosh]

Okay.

[Sarah Foote]

Yeah.

[Daniel Tosh]

Can you jump?

[Sarah Foote]

Not well.

[Daniel Tosh]

Could you jump?

[Sarah Foote]

Nope. I was just taller than everyone else.

[Daniel Tosh]

Okay, so that was. Well, not everyone else. You're not breaking records at six feet in my town.

[Sarah Foote]

I was then on the boys even in like, eighth grade. Imagine with your last name Foot and your bigfoot. Oh, at 11, did you have a bigfoot? No, I'm just Bigfoot. I was six foot tall. Yeah.

[Daniel Tosh]

That's not a good one. At least you don't have that pin on you.

[Sarah Foote]

Exactly.

[Daniel Tosh]

I like that. I'm going to only focus on volleyball, so. Good. I don't care at all about this sommelier shit, okay? I want to hear by the time you spiked it. Your sister Nicole contacted us to have you on as a guest. She also tried to get you on the Bachelor. Is she your agent slash publicist?

[Sarah Foote]

Sure. Yeah. She would love that.

[Daniel Tosh]

How many siblings do you have?

[Sarah Foote]

3. I'm the baby of four.

[Daniel Tosh]

You're the baby of four? What do you got? What are the first two?

[Sarah Foote]

Girl, boy, boy, girl.

[Daniel Tosh]

Are you close with all of them? That's nice.

[Sarah Foote]

They're all awesome individually.

[Daniel Tosh]

Your parents still together?

[Sarah Foote]

No.

[Daniel Tosh]

Ah.

[Sarah Foote]

30 years.

[Daniel Tosh]

Which one of you caused it?

[Sarah Foote]

Me for sure. 100%. Yeah. Cause it's when I left the house that they were like. That was the glue.

[Daniel Tosh]

At what age were you when they separated?

[Sarah Foote]

20 something.

[Daniel Tosh]

How'd it hit you?

[Sarah Foote]

It was awful.

[Daniel Tosh]

Right?

[Sarah Foote]

Awful. I thought it would be easier as an adult, but then it just breaks your spirit. About marriage.

[Daniel Tosh]

This is the conversations I've had with people, I honestly think people that it happens to, like, at that stage, it's a tough. As opposed to a five year old, you're just like, well, it's just. What happened?

[Sarah Foote]

You get two Christmases?

[Daniel Tosh]

I guess that's one way to look at it. Where were you born?

[Sarah Foote]

Illinois.

[Daniel Tosh]

You were born in Illinois. You grew up on a small farm. Tell me what that was like.

[Sarah Foote]

Awesome. It's like an idyllic childhood. Like, my high school graduating class had 48 kids in it.

[Daniel Tosh]

48 people finished. How many started there?

[Sarah Foote]

I don't know the answer to that. But our senior class shirt, on the back of it, it says, I graduated in the top 50 of my class.

[Daniel Tosh]

Oh, that's cute.

[Sarah Foote]

It is.

[Daniel Tosh]

In my yearbook my senior year, our motto was, if there's grass on the field, play ball. Which is a reference to having sex with young people. And nobody in our school figured that out. We kind of always wore that as a badge of honor. Anyway, so you grew up on the small farm in Illinois. When did you ended up heading out west?

[Sarah Foote]

Um, after college. After I graduated, I came. Well, before I graduated, I came out for an internship, went back to graduate, and then moved out after college.

[Daniel Tosh]

What college did you go to?

[Sarah Foote]

North Park University in Chicago.

[Daniel Tosh]

And did you have a major in drinking?

[Sarah Foote]

I did, yeah. Not on purpose, but.

[Daniel Tosh]

Did you drink a lot?

[Sarah Foote]

Yeah, I. That's how I started. People ask me, like, how'd you get started in hospitality? And my mom caught me drinking and made me start working at Pizza Hut.

[Daniel Tosh]

Why Pizza Hut?

[Sarah Foote]

Cause there was that. My only other friend that had a job at the time, Jessica. That's where she works.

[Daniel Tosh]

One of my favorite Indian restaurants here in Los Angeles is a former Pizza Hut. And I just love looking at the stupid building and that they didn't do anything to change it. And I'm like, yeah, Mel, if it's just a Pizza Hut, that's now an Indian restaurant. You worked at Pizza Hut, by the way. Did you steal? I don't know. Steal's the wrong word. But did you take home a bunch of those red cups?

[Sarah Foote]

No.

[Daniel Tosh]

Oh, I loved those cups. They were such good drinking cups.

[Sarah Foote]

I think I have one of the things you put on top of your car when you do deliveries.

[Daniel Tosh]

Still, that's pretty interesting. What were you at Pizza Hut Server.

[Sarah Foote]

And then I would get annoyed. It took too long. So then I worked in the kitchen and managed. And I hated their Pizza Fair.

[Daniel Tosh]

Deep, deep. I hated it. My parents would take it. I do Have a memory from Pizza Hut as a child. It was where I had my first crushed red pepper.

[Sarah Foote]

What a moment.

[Daniel Tosh]

And I remember put my dad's like, yeah, just take one. And I put one. And he put it on, I think. I. I don't know if he put it on my tongue, like it was Passover or. But no, I took one, I put it on my tongue, and I remember not enjoying the experience, but. But now look at me now, Dad. I love crushed red peppers.

[Sarah Foote]

Wow. Wow.

[Daniel Tosh]

I don't know how I could have been three years old. I have no idea. So your mom caught you drinking. What were you drinking when she caught you?

[Sarah Foote]

No clue. Don't remember at all. Something terrible, I'm sure.

[Daniel Tosh]

Was she a drinker?

[Sarah Foote]

No. I never saw either of my parents really drink growing up.

[Daniel Tosh]

I'll show you guys.

[Sarah Foote]

Literally. Yeah, I sure did. Now I drink for a living.

[Daniel Tosh]

That's pretty great.

[Sarah Foote]

I know.

[Daniel Tosh]

How old were you when you got your level?

[Sarah Foote]

1:27.

[Daniel Tosh]

Okay. That's a good time to have some direction in your life.

[Sarah Foote]

Oh, boy. I needed it.

[Daniel Tosh]

Did you?

[Sarah Foote]

Yeah.

[Daniel Tosh]

But that was neat. Like, oh, look at this. Now I'm gonna do something cool.

[Sarah Foote]

Yes. Genuinely.

[Daniel Tosh]

And people talk to you back home, and you're like, yeah, this is what I'm doing. They're like, holy shit.

[Sarah Foote]

No. They're like, oh, you still work at restaurants. Cool.

[Daniel Tosh]

Yeah, I worked at a Greek restaurant, and I was starting to do comedy, and I would have to come back from the road and still wait tables for a few. And people would be like, didn't you graduate college? And I'm like, yeah. But I wouldn't even. I just stopped talking. I was just so embarrassed.

[Sarah Foote]

Yeah. Welcome to my life.

[Daniel Tosh]

So how did you get a job at the French Laundry? Arguably, or maybe it's not one of the greatest restaurants in the world.

[Sarah Foote]

Absolutely. It was the best restaurant in the world for a few consecutive years.

[Daniel Tosh]

Where is it?

[Sarah Foote]

Napa. Yontville. Passed my level two. I studied with Master Psalms. Passed my level two. Was running a wine program in the Bay Area. Moved up to. Or was going to move up to Napa. Had a. Just an easy little job interview at a winery in Yountville, and they hired me. And I was like, great. But I was like, I look good. I was in my interview attire. I had my everything ready, and I walked down the street. I knew French Laundry was down the street. I just kept walking. I couldn't find the front door for, like, 10 minutes.

[Daniel Tosh]

Is it because it's, like, cool. Yeah, it's just so cool.

[Sarah Foote]

And I would never know, right?

[Daniel Tosh]

I know. That's so stupid.

[Sarah Foote]

And I finally found the front door, and it was unlocked, and I went in, and there was two people standing there, hilariously, like the two best looking people that worked at French Laundry at that time. And so I was like, whoa, everyone here is beautiful.

[Daniel Tosh]

Boys or girls?

[Sarah Foote]

One of each. And I'm like, hey, my name's Sarah Foote. I think you should hire me. I think you're going to want to hire me. I want to work here. And they were like, cool. And they just took my resume, and I just assumed threw it away.

[Daniel Tosh]

And it's like talking to the front people at Abercrombie and back in the day, totally like, hey, here. And they're like, okay, but we're just hot.

[Sarah Foote]

Yeah, right? Exactly. And then they called me, and then they hired me.

[Daniel Tosh]

That's awesome.

[Sarah Foote]

Yeah. And I never.

[Daniel Tosh]

Wait, you did the interview?

[Sarah Foote]

Yeah, well, yes, they called me. I went in, did an interview, did. Came in and did a second interview. And then they're like, all right, go fit for your suits and come back next week.

[Daniel Tosh]

And what do they wear?

[Sarah Foote]

Hugo Boss suits. When I was there.

[Daniel Tosh]

Okay. They look sharp.

[Sarah Foote]

And I didn't know. I had only worked in semi fine dining. I had never worked in any Michelin star. It was three Michelin star. So that was a pretty aggressive and massive Thomas Keller.

[Daniel Tosh]

What kind of boss was he?

[Sarah Foote]

I was fortunate. He was there a decent amount while I worked because we.

[Daniel Tosh]

And you were the sommelier, you weren't like.

[Sarah Foote]

No, I was on the service team. I was not a sommelier there. But front of house. I would help with wine if I could and do whatever I possibly could to get there, but that would have taken. I would have had to be there much longer. So, again, I was fortunate. We opened the new kitchen while I worked there. So he was present a lot, and he's a presence, you know, when he's in the room. I really enjoyed it. I think that I learned more there than I'll probably ever learn anywhere else ever again. But it was a really, really amazing place to work.

[Daniel Tosh]

All right. Why are chefs allowed to be such assholes? Is there, like, no HR department in the restaurant business?

[Sarah Foote]

Well, that's the hardest working person in the restaurant business.

[Daniel Tosh]

So people are complaining to somebody. Okay. Cause I've always just felt like they get away with murder in the restaurant business.

[Sarah Foote]

It's changing. It's changed a lot, even. I went back to Napa and was talking to David Breeden, who was the. The head While I was there. And we had, like. We started laughing super hard about some shit that went down when I was there. And he's like, we can't do that anymore.

[Daniel Tosh]

Yeah. No, I mean, there used to be a pecking order and then just all the incestual nonsense that would go on always. What's a meal cost you at the French Laundry? If you do everything right?

[Sarah Foote]

I think when I was there, it was 395 per person. That doesn't include wine. It does include tax fingertips. Doesn't include wine. Or any upcharges. If you got foie or wagyu or.

[Daniel Tosh]

Mm. Biggest tip you ever received?

[Sarah Foote]

I don't know. A couple thousand dollars.

[Daniel Tosh]

I thought you were gonna say, like, one night on a guy's boat. I don't know. There's weirdos there, right?

[Sarah Foote]

Oh, totally.

[Daniel Tosh]

Yeah.

[Sarah Foote]

Super weird. The super rich one. There was four people once that ate at Per Se, which is Thomas Keller's other three Michelin star restaurant, for lunch, got on their private jet, flew to Napa, and then ate at the French Laundry for dinner. That's like six sticks of butter.

[Daniel Tosh]

Yeah.

[Sarah Foote]

In one day.

[Daniel Tosh]

Yeah. That's pretty cool, though.

[Sarah Foote]

Yeah.

[Daniel Tosh]

I like when people do stuff like that.

[Sarah Foote]

Yeah, same.

[Daniel Tosh]

It's just silly.

[Sarah Foote]

Same.

[Daniel Tosh]

After leaving the French Laundry, you took some time off to live on your mother's couch.

[Sarah Foote]

Loved it.

[Daniel Tosh]

Where was she living at the time?

[Sarah Foote]

In Illinois, where I'm from.

[Daniel Tosh]

Okay. You just went back to your home couch.

[Sarah Foote]

Yeah.

[Daniel Tosh]

Because you were just so drained.

[Sarah Foote]

Yeah. That had been years now that I had been studying and working and doing whatever. And when you work at French Laundry, you don't have a lot of free time, so you give up a lot. Holidays, weddings, things like that. So I was like, I'm just gonna go home. I'm gonna go hang out with my family. I have nieces and nephews, take them to the pool, hang out with my mom, cook dinner, see my high school friends.

[Daniel Tosh]

But nobody in Illinois really can wrap their head around what the French Laundry is.

[Sarah Foote]

No, I think I. I think someone asked me if I was. Did French people's laundry. Yeah. When I got home.

[Daniel Tosh]

That sounds about right.

[Sarah Foote]

And I was like, I don't even know.

[Daniel Tosh]

I mean, it's. It's. It's a military operation.

[Sarah Foote]

Yeah. It's the best of the best of the best.

[Daniel Tosh]

Most people are. I think most people that drink wine obviously know this. Not a lot of women in your field.

[Sarah Foote]

Yeah, right, right.

[Daniel Tosh]

Why is that?

[Sarah Foote]

It's changing. Well, why aren't there women in all Fields.

[Daniel Tosh]

Well, there are. It's just more than others.

[Sarah Foote]

It was a boys club.

[Daniel Tosh]

Why is this a boys club? That's my question.

[Sarah Foote]

I have no idea.

[Daniel Tosh]

In general, men think they know more about wine.

[Sarah Foote]

Sure. And also, oh, it's gotta be fun. Oh, it's super fun. Oh, it's super fun. And so I've learned, you know, I've been doing this long enough. Like, if I'm greeting someone, if I'm greeting a man, I never offer him help.

[Daniel Tosh]

Huh.

[Sarah Foote]

Yeah. So I say, have you made a selection or is there a bottle I can fetch for you?

[Daniel Tosh]

Fetch.

[Sarah Foote]

Fetch.

[Daniel Tosh]

You use the word fetch? Yeah, I don't like that at all.

[Sarah Foote]

Retrieve.

[Daniel Tosh]

You know what I yell at my wife for when we go out to restaurants? If the mail server says a joke that's not funny and she gives him a charity laugh, I fucking stare at her. I stare daggers at her. And I said, don't you fucking make that guy feel like he's funny. You know he's not funny. And you just did that for him.

[Sarah Foote]

Yeah. Give it to him. Maybe he's having a tough day.

[Daniel Tosh]

I don't care if he's having a tough day. He should know that he can't just come in and be like, ugh. It infuriates me. All right. When some drunk chauvinist starts mansplaining wine to you, how long do you let them ramble on before you tell them that you're a sommelier?

[Sarah Foote]

Are we talking? So this is when you're in the restaurant, right? I'm not in the restaurant.

[Daniel Tosh]

Right.

[Sarah Foote]

This is my. Like, I love that. And I just try to make them feel stupid without them knowing.

[Daniel Tosh]

But they know they do eventually.

[Sarah Foote]

Uh huh. And then they feel real bad.

[Daniel Tosh]

That's good that some of them feel bad. I bet some of them don't feel bad.

[Sarah Foote]

Yeah, I try to make them feel bad.

[Daniel Tosh]

Do you trust customers when they say, oh, this wine isn't good, I'll smell it myself?

[Sarah Foote]

For sure. Obviously.

[Daniel Tosh]

Do you ever chug it in the back?

[Sarah Foote]

No. Maybe. I'm sure I have.

[Daniel Tosh]

Have you ever pulled the old switcheroo where, you know, this person doesn't know shit, so you give them, they order something nice, you keep the nice bottle and just give them something else.

[Sarah Foote]

Never. That would truly be the least hospitable thing you could ever do.

[Daniel Tosh]

Of course. But I think maybe it's somebody that talked down to you, or you're just like, you know what I'm gonna do? I'm gonna show this idiot.

[Sarah Foote]

No, no.

[Daniel Tosh]

Then Come back out and go, hey, dumb fuck.

[Sarah Foote]

That should go over. Well. Hospitality is a little warmer than that.

[Daniel Tosh]

Listen, I was in the restaurant business and, you know, I wasn't good at it.

[Sarah Foote]

I bet.

[Daniel Tosh]

But you know what I could do?

[Sarah Foote]

What?

[Daniel Tosh]

I could write my name upside down on the paper that was put down on the table when I came and greeted them.

[Sarah Foote]

Wow.

[Daniel Tosh]

I stole that move from the Macaroni Grill, I believe. Blow people's minds and talk about how every grapevine in Europe is grafted from an American vine.

[Sarah Foote]

Yeah, I remember learning that was crazy. So phylloxera is a vine louse that got brought over to Europe and negatively affected all the roots. And so the American roots were resistant, and so everything got grafted on. Basically all of Europe is planted on American rootstock.

[Daniel Tosh]

Look at that, guys. We're still number one usa. This is what Trump is going to do.

[Sarah Foote]

Oh, God.

[Daniel Tosh]

Yeah, there it is. How are you holding up after that election, huh? Is wine good or is it for children?

[Sarah Foote]

I don't think any wine is for children.

[Daniel Tosh]

Well, you know what I meant. I meant. You get what I was saying?

[Sarah Foote]

Well, day it had a whole marketing thing. Rose's delicious.

[Daniel Tosh]

At what price point are insanely expensive bottles of wine just a status and massaging egos of the assholes that can.

[Sarah Foote]

Afford it on a wine list? 700.

[Daniel Tosh]

That's the breaking point.

[Sarah Foote]

Yep.

[Daniel Tosh]

Did that. There's a hush over the room. That's good.

[Eddie]

That's good.

[Daniel Tosh]

None of us thought we were gonna hear that number.

[Sarah Foote]

What did you think it was gonna be lower?

[Daniel Tosh]

Yes.

[Sarah Foote]

Oh. Oh. Well, I've been in super fine dining for a long time, so my friend and I talk about this a lot.

[Daniel Tosh]

So anything over 700 is like knock.

[Sarah Foote]

At all two people ordering that bottle. My friend and I have broken this down, okay? He runs the biggest list in. In Arizona. The first person is a really, really knowledgeable wine person. They have a deep seller. They know what they're talking about, they know what they like. Typically, that person spends between two and four hundred dollars on a bottle. Almost always. If they go over seven, they're celebrating. It's a milestone birthday anniversary because they know what it costs. They can drink it at home, but they'll come and have a DRC on their birthday because they can. And the other person is just trying to flex on someone else at the table. That's it. Those are the only two people.

[Daniel Tosh]

What is the most expensive bottle of wine at most restaurants? What price do you.

[Sarah Foote]

Mine is 7100.

[Daniel Tosh]

$7100. Why not just make it 7000? Are they worlds better than a $75 bottle of wine?

[Sarah Foote]

Depends who you ask.

[Daniel Tosh]

You? Yes, they're worlds better.

[Sarah Foote]

That's a world. What kind of measurement is a world?

[Daniel Tosh]

Well, you're the one that has the made up profession. I believe you. If you say no. No, to me, it is.

[Sarah Foote]

There's a diminishing return. You know the difference? You could taste a difference between a $2 bottle and a $100 bottle. You could likely say which one.

[Daniel Tosh]

I can tell you that it tastes different. I just don't enjoy the taste of it to begin with. So that's just my own problem.

[Sarah Foote]

Okay, so maybe not you specifically, but most people can taste the difference between a $5 bottle and a $20 bottle or a $30 bottle. Again, once you go over 100 retail, it starts getting more difficult. There's like a diminishing return.

[Daniel Tosh]

Can you get an amazing wine for $8?

[Sarah Foote]

Amazing.

[Daniel Tosh]

You answered it. Are you picky about wine when you go out?

[Sarah Foote]

Yes. Particular is the word I like costly.

[Daniel Tosh]

Is what I just heard.

[Sarah Foote]

Yep. Yeah. Well, yeah.

[Daniel Tosh]

Are you team? Old world or new world wine?

[Sarah Foote]

Both.

[Daniel Tosh]

What's your favorite Te Re? Was that good?

[Sarah Foote]

Yeah.

[Daniel Tosh]

All right.

[Sarah Foote]

Mm. Terroir.

[Daniel Tosh]

Terroir.

[Sarah Foote]

I drink a lot of French wine.

[Daniel Tosh]

You do?

[Sarah Foote]

I do.

[Daniel Tosh]

What's the most expensive bottle of wine you've ever tasted? And did it change your life?

[Sarah Foote]

Uh, probably over 20,000. Did it change my life? No, it was good. It was great.

[Daniel Tosh]

What's the most expensive bottle you've ever accidentally dropped and broke?

[Sarah Foote]

Ooh, uh, maybe like 200 bucks.

[Daniel Tosh]

Huh?

[Sarah Foote]

Yeah, Nothing too bad.

[Daniel Tosh]

Barely. Barely worth writing home about. I mean, it would be worth it in Illinois. That would hit the front pages. Is it true Tubuk Chuck sometimes has phenomenal bottles of wine because of how they acquire their grapes? Or is it just some myth Trader Joe's is peddling to move more of its toilet wine?

[Sarah Foote]

Well, private label stuff that you can get at grocery stores. Some big grocery stores. They'll buy fruit from really great producers. Sometimes they just can't tell you who it's from. So it's like declassified fruit. So technically, yes. I don't think Charles Shaw is one of them, but there's some other labels that. Yeah.

[Daniel Tosh]

What region of the world is the blood of Christ from?

[Sarah Foote]

Ooh, I don't think I'm gonna answer that one.

[Daniel Tosh]

What are they normally serving in church for communion?

[Sarah Foote]

I haven't been in a lot of years.

[Daniel Tosh]

Our church always did grape juice when I was a kid.

[Sarah Foote]

Probably like boxed wine, because it'll stay good longer, maybe.

[Daniel Tosh]

How advanced are you? Can you identify the grape, varietal, and year? If I pour you a glass of anything or.

[Sarah Foote]

Not always, but sometimes. I blinded two wines last week, and I called it Syrah from France, but it was Syrah from New Zealand. So I got the grape right and general age. And then there was another one I called Pinot Gris from Alsace, and it was Pinot Blanc from Alsace.

[Daniel Tosh]

I mean, that to me, is what I. And there's somebody that can always get it right, or there are some guessing.

[Sarah Foote]

No one can always get it. Well, it's a grid, and it's a deductive tasting. So you're deducing. So you're saying by color. It's. You're saying the color, so you're essentially saying what it's not. So if it's deep and ruby and rich, and you're saying it's not Pinot Noir, it's not Nebbiolo, it's not Grenache. So then you. And then you get through and you guess at the end. Okay, you do you educated guess.

[Daniel Tosh]

You do all the stuff with the wine.

[Sarah Foote]

I don't know what that means.

[Daniel Tosh]

You know what it is where it's like you're sticking your nose in, you're swishing, you're doing all of that.

[Sarah Foote]

So blind tasting is a skill set that you have to hone to become a sommelier. And for exam purposes. But I'm not often blinding anymore. What I'm tasting for usually is for the list. So I'm just tasting to see if it's sound, if it makes sense, if it's price appropriate, and if it's going to go on the wine list. But if you're a guest at a restaurant, the only thing that you're tasting, smelling for is a fault. You're just making sure it's not gross. That's it.

[Daniel Tosh]

Do all the different types of glasses for wines that let them breathe. And what's the other word I want?

[Sarah Foote]

Open.

[Daniel Tosh]

Do they really make that big of a difference?

[Sarah Foote]

They make a difference. They do make a difference. It just depends on if it matters to you or not.

[Daniel Tosh]

These chunky bottle openers that are so big, that can't fit into any drawer. And then when I put this stupid thing in a drawer, you know, it's always the nice ones that just in a one pull. But then I open the drawer, uh oh, one of the arms grabs on. And now I've got to, like, whittle my skinny arm in to do some work. Don't you feel everyone should be forced to use a corkscrew and a corkscrew only?

[Sarah Foote]

Sure.

[Daniel Tosh]

And then you should.

[Sarah Foote]

I love forcing people to do stuff.

[Daniel Tosh]

Okay. What kind of bottle opener do you use? That's my question.

[Sarah Foote]

Wader. Just corkscrew. Easy.

[Daniel Tosh]

That's it.

[Sarah Foote]

That's it.

[Daniel Tosh]

And a knife.

[Sarah Foote]

There's one on there.

[Daniel Tosh]

Yeah.

[Sarah Foote]

And then if it's an old bottle, I've got a Durand is a tool that I use.

[Daniel Tosh]

These questions are not from me. These are questions from Carrie, my wardrobe stylist. By the way, this is fucking. The itchiest thing I've had on in quite some time.

[Sarah Foote]

Great. Can't wait to hear her questions.

[Daniel Tosh]

Is organic wine better for you?

[Sarah Foote]

Well, okay, so, you know, viticulture is everything that happens before the vine and the grape is picked. Viniculture is everything that happens after. Organic is really only talking about the first half, so maybe.

[Daniel Tosh]

Is it bad to put ice cubes in your.

[Sarah Foote]

No.

[Daniel Tosh]

Okay.

[Sarah Foote]

Who cares?

[Daniel Tosh]

Who invented froze? And can we make it stop?

[Sarah Foote]

I don't know. Probably not.

[Daniel Tosh]

Why are pours so small in foodie restaurants?

[Sarah Foote]

If you're doing a tasting menu, you're gonna get a 2 to a 3 ounce pour. It depends. And then your pours are 5 or 6 ounces everywhere else.

[Daniel Tosh]

Why do wine pairings at a 10 course fine dining restaurant involve an insane amount of alcohol?

[Sarah Foote]

Because you're paying for it. It's usually pretty expensive.

[Daniel Tosh]

It's so much.

[Sarah Foote]

Yeah.

[Daniel Tosh]

Is it okay to share a pairing?

[Sarah Foote]

Yes, absolutely.

[Daniel Tosh]

That's not frowned on?

[Sarah Foote]

No, not by me.

[Daniel Tosh]

Okay. Why is Sancerre so delicious?

[Sarah Foote]

Sancerre is a little sub region of the Loire Valley in France that plants exclusively Sauvignon Blanc. And I call it like the ballerina of Sauvignon Blanc. New Zealand can be grapefruit y and grassy and super Parazenic. And then California can be ripe and pineappley and sometimes oaked. And then Sancerre just sits in the middle, pulls a little bit from each.

[Daniel Tosh]

Why does red wine cause sleepless nights?

[Sarah Foote]

Well, that seems like a deeper question. I don't know. People are affected by different things. Probably the alcohol.

[Daniel Tosh]

Why can't the people who pour tastings in wine country tone down the spiel for guests who really don't give a shit?

[Sarah Foote]

You could just lead with that. You could say, I don't give a shit. I'm here to.

[Daniel Tosh]

Okay. Cause sometimes just I'm like, ah. There's no way. Anybody that's at this taste and is processing a word that's coming out of their mouth.

[Sarah Foote]

And they're just trying to. They have to sell wine to make money. So they're just trying to weave the web and make a story and get you drunk enough to sign up for the wine club.

[Daniel Tosh]

I just like hearing about the land and how they built the house and how when a fire came through, they were out there with the hose. That's always what impresses me. Then I want to buy a barrel. And they're like, what are you going to do with it? Am I turning into a video game console or something? And then we just have a good time. You have any barrels in your house?

[Sarah Foote]

I do not.

[Daniel Tosh]

Do you like it when people repurpose a barrel for something? You don't find it charming? Not even a little bit in a cabin setting? You're still against it?

[Sarah Foote]

No.

[Daniel Tosh]

I can't come up with a scenario where you think it's cute?

[Sarah Foote]

Probably not.

[Daniel Tosh]

What's your favorite place in Europe to vacation?

[Sarah Foote]

My favorite wine region I've ever been to is Alsace.

[Daniel Tosh]

Forget wine region. Is there another region?

[Sarah Foote]

That's all I do.

[Daniel Tosh]

Okay.

[Sarah Foote]

Yeah. All of my travels surround wine regions.

[Daniel Tosh]

So what was it?

[Sarah Foote]

Alsace? Northeast. It borders Germany.

[Daniel Tosh]

I was born in Germany. I don't remember it, though. You know what? I found out recently that my mom just blew my mind with. We were talking about going to Portugal or something. And she goes, I lived there for two years. I would move back in a second. I was like, what? Didn't even. Never knew. She. There's just something horrible about how you don't realize how much life your parents had before you were born.

[Sarah Foote]

Hers sounds really cool.

[Daniel Tosh]

Just selfish. I'm just a selfish son. I should call her and check in on her. Everybody on the show gets gifts. It's just stuff from my house. A lot of his. First thing I'm giving you. Okay.

[Sarah Foote]

That's awesome.

[Daniel Tosh]

Full bottle Oxiclean. Now, the reason I'm putting it's like.

[Sarah Foote]

A half bottle, but sure. What?

[Daniel Tosh]

It hasn't been used yet.

[Sarah Foote]

No, but that's like. It's like a small format.

[Daniel Tosh]

No, no.

[I]

Sure.

[Sarah Foote]

Okay.

[Daniel Tosh]

Please. Okay. I. Do you know how much Oxiclean? I go, I have two young kids. Everything has to get sprayed. Okay. And I'm guessing you're having some wine spillage.

[Sarah Foote]

Sure.

[Daniel Tosh]

So I'm like, why don't I just give you a bottle of this? But the real reason I'm giving this to you is because I want Oxiclean to start sending me free crates of this shit. Okay. Because all I do is spray all my kids laundry all day long with oxiclean. Oh, that's max force. That's good stuff. You're gonna love that.

[Sarah Foote]

Thank you.

[Daniel Tosh]

This I got. This was in my house. No idea where it came from. It's a teeth whitening. I'm thinking with wine every now and then. Who knows?

[Sarah Foote]

Love that.

[Daniel Tosh]

There you go. This. Now this. This is. This is nice. You are gonna like this.

[Sarah Foote]

Uh.

[Daniel Tosh]

Oh, first of all. Okay. The bags, Aren't they nice? This is. It's not wine.

[Sarah Foote]

Oh, I thought it was going to be wine.

[Daniel Tosh]

I know. Oh, don't worry about it. Somebody got this for my. I think one of my wife's siblings, I don't know, got him a water bottle. My kid. But it's got a crystal in it. It was like 100 bucks or something. I don't know what. Great. It's supposed to. It's supposed to do something to the water.

[Sarah Foote]

Great.

[Daniel Tosh]

And I'm like, listen, just because my kid's in California, has long hair, I don't need to. I didn't need to set him up for failure in life. All right.

[Sarah Foote]

I bet I could put wine in there.

[Daniel Tosh]

You do whatever you want with it. It's got a crystal in it. Okay. And it's never been used. And it's. By the way, have you heard of these water sommeliers?

[Sarah Foote]

Mm.

[Daniel Tosh]

Is that just bullshit?

[Sarah Foote]

No.

[Daniel Tosh]

Well, you've got a crystal bottle of water.

[Sarah Foote]

Thank you.

[Daniel Tosh]

Good luck bringing that through security anywhere. That thing is stupid.

[Sarah Foote]

Thank you.

[Daniel Tosh]

You're taking that. This has to come off the table. Okay. Speaking of them, there's a two for. They got it. This is an old book of cheese. It's from William Sonoma. Like, I don't. It's faded. It's just like, been in a shelf. Like, I don't. Do you like cheese?

[Sarah Foote]

I love cheese.

[Daniel Tosh]

Oh, man, this is awful. What is it? Is it just a read about cheese? Is that what I'm supposed to fucking do?

[Sarah Foote]

That's great.

[Eddie]

That's great.

[Daniel Tosh]

Well, whatever. That's yours.

[Sarah Foote]

Thank you. It is really faded.

[Daniel Tosh]

I don't. Don't thumb it. Now, this is the bottle my wife was drinking two nights ago. She didn't finish it. I figured you could have the rest of it if you wanted. That's how much she left after drinking.

[Sarah Foote]

That's a very funny amount to leave.

[Daniel Tosh]

Agree.

[Sarah Foote]

Yeah.

[Daniel Tosh]

And she. I go, this is in the refrigerator. I'm like, what is the ounce and a half? Is that. Is that shit wine that she was drinking? Say it.

[Sarah Foote]

I won't.

[Daniel Tosh]

It's shit, huh?

[Sarah Foote]

I will not.

[Daniel Tosh]

But it is.

[Sarah Foote]

I won't say that.

[Daniel Tosh]

Okay, why won't you say that?

[Sarah Foote]

I won't speak negatively about wine.

[Daniel Tosh]

Oh, they can't hear you.

[Sarah Foote]

They can and will.

[Daniel Tosh]

The wine?

[Sarah Foote]

No, the winemaker, the humans.

[Daniel Tosh]

I thought you didn't want to hurt the wine because you know it's at the end of its life when it's poured into a glass.

[Sarah Foote]

Sure, sure, sure.

[Daniel Tosh]

I was going back to that and that you were like, no, no, no, shh. Let them go out peacefully, which is.

[Sarah Foote]

Also a kind thing to do.

[Daniel Tosh]

So you're not. Just go finish that off for me, okay? No, you don't have to. All right, fine. Nobody's taking that. And we're not gonna talk bad about the wine.

[Sarah Foote]

No. I made wine in New Zealand and taught me not to speak negative about it so hard.

[Daniel Tosh]

It's probably. Is it a relative? Small circle. Even though it's global. You know, all these players. What do you say to all these people that are trying to tell us that any amount of alcohol is bad for us?

[Sarah Foote]

Over it? Hate that. So. Okay. I say that because I've been to a lot of wine regions and the amount of 80, 90 year old people that are completely mentally sound and physically sound, more so than a lot of other countries have been drinking a bottle of wine a day since they were like six and they're cruising.

[Daniel Tosh]

So you think that I should offer my 6 year old a bottle of wine?

[Sarah Foote]

I don't think I should say that.

[Daniel Tosh]

No. No. I mean, I have nothing to argue with what you're saying, but I also am like. Well, just because somebody drinks a bottle of wine and lives to be 100 and healthy, that doesn't necessarily mean that it is healthy.

[Sarah Foote]

Sure, sure. But I also think that it's being like. It's the devil in the conversation. I think binge drinking is probably terrible. I think whatever's going into. Yeah, if you're, like taking sh. That might not be the best. But if you're having, like a bottle of wine that was made down the street and has nothing added to it.

[Daniel Tosh]

All right, so, Sarah, you brought some wines for me to taste. I'm a little congested. Will that affect me?

[Sarah Foote]

Yeah, of course.

[Daniel Tosh]

Okay, let's go. Whoa. Let's watch her open a bottle. So quickly and so fun. Is that your special?

[Sarah Foote]

No, no, I was gonna. Since you give gifts, I was gonna give you a used corkscrew from my car. Center console.

[Daniel Tosh]

Wait, why is it from your car?

[Sarah Foote]

It Always happens.

[Daniel Tosh]

That seems like it's a problematic if you get pulled over.

[Sarah Foote]

No, it's not like I'm. I don't have wine.

[Daniel Tosh]

Okay. What do I have to do?

[Sarah Foote]

Well, we're not gonna walk all the way through. Cause what I was telling you.

[Daniel Tosh]

Do I need to do that?

[Sarah Foote]

Sure.

[Daniel Tosh]

That's kinda. And then you just let it go. Mine wasn't doing it. Mine wasn't going pretty.

[Sarah Foote]

There you go. There you go.

[Daniel Tosh]

I was using my left hand before.

[Sarah Foote]

Oh, okay. And then dig your nose in there and take a big sniff.

[Daniel Tosh]

Mm.

[Sarah Foote]

Did you smell anything?

[Daniel Tosh]

Yeah, it smells like all alcohol.

[Sarah Foote]

Okay, so this is Riesling from the Finger Lakes. Ah, yeah.

[Daniel Tosh]

You were spending time in the Finger Lakes?

[Sarah Foote]

Yeah, I went there once. It was awesome.

[Daniel Tosh]

It's pretty, right?

[Sarah Foote]

It's beautiful. So I have different people have different tells. So I have, like, certain things that I smell in wine, and I know it can guide me to what the wine is. So I have two tells for Riesling, and I want to see if you get. If you smell either of them after I tell you what they are. So my first tell is lime jell.

[Daniel Tosh]

Oh, fuck off.

[Sarah Foote]

Come on.

[Daniel Tosh]

No, I don't smell lime jello.

[Sarah Foote]

Yes, you do.

[Daniel Tosh]

I'm the other. The 10% or whatever.

[Sarah Foote]

Sure. And you're congested, so that's not ideal.

[Daniel Tosh]

Maybe I can smell fine now that my nose is in here.

[Sarah Foote]

And then my other one is. It's either petrol or like Vaseline. Oh, dig it back in there.

[Daniel Tosh]

Petrol.

[Sarah Foote]

Get it?

[Daniel Tosh]

Mm. But I think I'll say that. Oh, Am I supposed to taste it?

[Sarah Foote]

Sure. We're not going by any rules. I just want you. I just like changing people's minds on Riesling, so. Also, people usually think Riesling is really sweet.

[Daniel Tosh]

Okay.

[Sarah Foote]

And this is not. What do you think?

[Daniel Tosh]

It's delicious.

[Eddie]

It's delicious.

[Daniel Tosh]

It's. It's fine. It seems good.

[Sarah Foote]

All right, we're only gonna do one more. Cause I want to do one food.

[Daniel Tosh]

You want me to do one with food?

[Sarah Foote]

Just a little bit of food.

[Daniel Tosh]

What kind of food do I have to eat?

[Sarah Foote]

Blue cheese.

[Daniel Tosh]

Blue cheese?

[Sarah Foote]

Oh, you hate blue cheese. Really?

[Daniel Tosh]

Yeah.

[Sarah Foote]

All right, then we won't do it.

[Daniel Tosh]

I mean, I'll eat a little blue cheese. I just don't like a lot of blue cheese.

[Eddie]

She's gonna pair well with whatever she has it is.

[Daniel Tosh]

Am I supposed to finish this?

[Sarah Foote]

You can. My stomach's growling.

[Daniel Tosh]

Oh, man, look at this.

[Sarah Foote]

So this was one of my first wine pairings with food.

[Daniel Tosh]

Any jello? That I'm supposed to smell on this one?

[Sarah Foote]

I don't know. You tell me. BlackBerry jello?

[Daniel Tosh]

No. All right, what do I need to know about this?

[Sarah Foote]

So this was one of my favorite things that change the way that I feel about food and wine. So actually, we're gonna sip the wine first. So this is vintage port. So it's gonna be kind of viscous and heavy on the tongue and really rich and sweet. So sip the wine first.

[Daniel Tosh]

Sip it.

[Sarah Foote]

It's sweet, it's thick. It's delicious. Take a little piece of blue cheese.

[Daniel Tosh]

Take a little piece of blue cheese.

[Sarah Foote]

Oh.

[Daniel Tosh]

Oh, that's a big piece.

[Sarah Foote]

You still can't cut it in half. Yep. Good. Eat it and then immediately drink the port.

[Daniel Tosh]

Mm.

[Sarah Foote]

It, like, cancels each other. Mellows each other out.

[Daniel Tosh]

It's just. It's disgusting. And by the way, I'm so glad.

[Sarah Foote]

I brought these wines, Sarah.

[Daniel Tosh]

I know I'm wrong. I know I'm wrong.

[Sarah Foote]

Sure, sure, sure, sure, sure, sure.

[Daniel Tosh]

But, like, I could gag.

[Sarah Foote]

Anyways. That's technically a perfect pairing.

[Daniel Tosh]

I still have blue cheese in my mouth. I can still feel blue cheese.

[Sarah Foote]

I'll show you a little more. There we go.

[Daniel Tosh]

There we go. So much blue cheese.

[Sarah Foote]

You have the tiniest piece.

[Daniel Tosh]

It's so thick. It, like, coats your teeth.

[Sarah Foote]

Yum. It's so good with vintage port, but.

[Daniel Tosh]

This goes with everything.

[Sarah Foote]

Sure. Goes with a lot. A lot, A ton. Most things. Oh, my God, he's eating the cheese. Sorry. Your dog's eating the blue cheese.

[Daniel Tosh]

Carl, give him the port so that he can balance it out. Carl, come here, boys. Come. Come over here. We'll reimburse you. Carl, come here. Do you want to balance out it, the blue cheese? Are you having fun? Do you say, oh, I like this life?

[Sarah Foote]

Yes.

[Daniel Tosh]

That's good.

[Sarah Foote]

Oh, yeah, I love it.

[Daniel Tosh]

Where are you going to end up? You gonna stay?

[Sarah Foote]

Probably in the south of France.

[Daniel Tosh]

Oh, good for you. That's pretty.

[Sarah Foote]

Making cheese. Maybe.

[Daniel Tosh]

When you die, are you gonna have your ashes thrown in a vineyard and.

[Sarah Foote]

Then we drink into the wine?

[Daniel Tosh]

Yeah, Right? Yeah, that's kind of cool.

[Sarah Foote]

That would be cool.

[Daniel Tosh]

I don't think I've ever thought about that.

[Eddie]

No.

[Daniel Tosh]

Then you could save a couple bottles forever and be like, yeah, one day I'm going to drink my great grandpa. Well, we're going to dump you into some soil, and we're going to drink you later.

[Eddie]

Picking up notes of cortisone.

[Sarah Foote]

Yeah.

[Daniel Tosh]

All right, listen, Sarah, I just. I wish you all the best in the upcoming volleyball season. Thank you for being here.

[Sarah Foote]

Thank you for having me and thank.

[Daniel Tosh]

You for teaching me a little something about wine and, you know, the rest is on me.

[Sarah Foote]

Thanks for having me.

[Daniel Tosh]

Travel safe.

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[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway. This holiday season, make sure you set aside time for self care now through December 31st. Shop in store and online for participating self care products and get four times points to use for discounts on future grocery and gas purchases. Stock up on self care favorites like Pantene Shampoo, Gillette Fusion and Proglide Razors, Tampax Tampons, Aussie Base, Hairspray and Pampers Swaddler's diapers. Offer ends December 31st. Restrictions apply. Promotions may vary. Visit albertsons or safeway.com for more details.

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[Daniel Tosh]

PAO. Thank you, Sarah for being on the show. I confirmed so much. Still don't like wine. What are you gonna do? But she did remind me, Carl, that we must check in on my mother. Let's see if she answers. She's getting wise to this prank. She's like, if you FaceTime, I know you wanna talk to me. Hey.

[I]

Hey.

[Daniel Tosh]

How are you doing physically? Just checking in on your wellbeing social check.

[I]

I'm feeling just fine, thank you. We had a cool day today. It was nice outside. It was like 68 and it was windy and nice and I'm feeling fine, thank you.

[Daniel Tosh]

Just fine.

[I]

I'm fine.

[Daniel Tosh]

You get your steps in today.

[I]

Grandpa got a new recliner. Oh, I said that's going to be his last one. So that's it.

[Daniel Tosh]

Yeah, that's a pretty good update. Hey, I was going to send you some photos I just saw of some women with white hair that was just mid length. Maybe that would be something that.

[Sarah Foote]

Please.

[I]

Trying to fix me up.

[Daniel Tosh]

All right.

[I]

I'm too old. I don't like long gray hair and long white hair.

[Daniel Tosh]

It's white hair. It's not gray. It's beautiful. It's beautiful. White hair. Beautiful.

[Sarah Foote]

Yeah.

[I]

Well, that's good.

[Daniel Tosh]

All right. Do you have anything to say to Carl? Carl's here. He's right sitting next to me. You want to talk to Carl? Is.

[I]

Is Eddie there?

[Daniel Tosh]

Eddie's here. Of course.

[I]

Okay, well, talk nicely. I don't like your conversation sometimes.

[Eddie]

You got it. Anything for you, Mrs. Josh.

[Daniel Tosh]

Bye. Love you.

[I]

Love you. Bye.

[Daniel Tosh]

No, I don't blame her. I don't blame her. Eddie. You say some stupid shit sometimes. We got some plugs. We got the tours. Eddie Gosling, Daniel tosh.coms. check out our tours. Buy some merch from the show toshowstore.com get yourself some cool toshow merch. What else? Boyswearpink.com Check that out before it's gone, gone, gone. Now it's time for the free plugs. Oh yeah. Let's do some music. Holy moly. Okay, if you're in Toledo, Ohio and God, why would you be? If you're looking for a Magic the Gathering league. Okay, that checks out. Head down to Checkmate games and hobbies on Central Avenue. Every Friday evening they run a fun and friendly Commander magic league. All right. That begins at 6pm runs in six week cycles. So one entry fee gets you access to all six weeks. Well that's a bargain. You can enter by either paying $10 or buying a commander pre constructed deck or buying two packs of card sleeves. I literally know what none of those words meant. This league is different however, because winning is not the only goal. Oh good, that's great. Special goal cards have been created worth varying points that create opportunities to play decks you might not have or in a different way than you were used to. Each night, depending on your goal achievement, you will earn points that at the end of each cycle you can redeem for in store rewards. Okay, I get that. I get that. Okay, you get, you get points and then you can get prizes. What kind of prizes do you think they have? If you or a friend loves magic and wants a great place to play for some awesome prizes, come discover Checkmate games on Friday nights. See you next week.

[Del Taco Advertiser]

The flavor, the tradition and the spirit of Carne Asada lives on at Del Taco. Join the Asada today with Del Taco's new limited time half pound Chipotle Carne Asada Steak Burrito packed with sweet, spicy and smoky flavor. Wrapped up and grilled to perfection, the whole Carne Asada steak menu delivers the bold flavors you crave with epic burritos, loaded fries and street tacos. Starting at just 299 only at Del Taco.

[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway this holiday season. Make sure you set aside time for Self care now through December 31st. Shop in store and online for participating self care products and get 4 times points to use for discounts on future grocery and gas purchases. Stock up on self care favorites like Pantene Shampoo, Gillette Fusion and Proglide Razors, Tampax Tampons, Aussie Base, Hairspray and Pampers. Swaddler's diapers. Offer ends December 31st. Restrictions apply. Promotions may vary. Visit albertsons or safeway.com for more details.

[Chumba Casino Advertiser]

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