Hey, you're listening to Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's. I'm Jenna, I also do communications at Binny's. I'm Chris, I do wine and various other things. I'm Roger, your resident expert on ranch water, long drink, seltzers, cider, and one unlucky beer. Have some pride in that, Roger. Hey, tame that ego, buddy. Resident expert on ranch water. I mean, come on. It takes a lifetime to master ranch water. It takes about three minutes. There's more coming this summer. Oh my. More ranch water on the way. Well, a dark preview of things to come. All right. We have returning guest for episode number two. Emily. Hi, I'm Emily. I'm with the wine department. I do not have any snacks today. Last time I was on, we did junk food wine pairings. Boy, how do you did we? Yeah. No sad nachos this time. Totally not fair. I missed that one. Come on. Snacks. Snacks for everyone. They got mad at me for bringing Pizza Hut pizza. That was the point. Right. We don't have an oven to cook them for. Meanwhile, the photo for that episode is Brophy holding up just microwaved shredded cheese on tortilla chips, on what look like Tostitos, but they're going to judge Pizza Hut pizza. Right. Exactly. One plate size nacho is fine. Just to mention together. Okay. Listen, I have eaten nachos like that though, and then you just fold it all into one perfect bite. I'm a disgusting human. So it's a little quesadilla now. Exactly. Anyway. So Emily called that sad nachos. The saddest nachos, I think. Which was the correct description. Stoner nachos. Yes. Well folks, she's back and she brought a concept. You want to kick it off? Yeah. Today we're doing music and wine pairings today. Now, you may be thinking we may have lost it a little bit, but it's actually a growing trend in popularity. You see more people thinking more creatively about wine and not really more the science behind it. I feel like that the stretch between music and wine isn't all that different. I had a friend who was a wine consultant in one of the stores. Shout out to Steve, it's Cokie. Steve, way back, sold hi-fi equipment, and we were talking about music and wine. I, way back in jazz band in high school, I remember this concept that teacher was like, we want to create a sound that's like a pyramid. There's a lot of bass at the bottom, it's thick and full. The whole thing is held together by this skeleton-like drums, and then in the middle, you've got tenor saxophone, and then above that, you've got alto saxophone. Above that, you've got trumpets, and maybe some flutes. The whole thing creates this glob of sound that's supported in its framework, yet it has shape. Yeah, Chris, I know this is insane. No, I just was thinking of Phil Spector's famous glob of sound. Well, no, that would be excellent. But I think about it just like metaphorically, or maybe it's some kind of weird synesthesia that I have, where there's this feeling, there's this texture, and I absolutely think about wine in the same way, especially like a big red wine. You've got, at the bottom, you've got cocoa and vanilla that comes from the wood, and the whole thing is supported by tan and acidity, and that's kind of like the drums to me. And then in the middle, you've got some horns, and that's like the flesh of the wine. It's like the fruit of the wine. The whole thing, maybe it's a stretch, but yeah, just like the way that we experience different senses really aren't as different as we all kind of think. So anyway, Roger pointed out that I've been trying to do this one for years, but I was too much of a coward, I think is what he said. Not exactly what I said. So completely hiding behind Emily, she's going to lead us through it. I'm just going to react. This is one of the first ideas that I had. I feel like it just goes so harmoniously together. I love the idea of thinking about wine in more of a feeling kind of a way. Like I said, instead of more scientific, more like instead of the percentage of how much French oak or the percentage of how much rainfall or anything. It's just kind of like- That's the way people experience things. It's not how they feel. And this is about feeling. I would go maybe one step further and say that both wine and music are a synthesis of art and science because you have lots of math involved in music for whatever rhythm you're playing in. And of course, the artistic side, the creative side, and the same is true with all wine. You have to know some science and you have to have a creative bone in your body to make something great. Yeah. And just sociologically, who doesn't love to listen to music and drink wine? I mean, you have to be the worst curmudgeon on the planet. I mean, that was 2020 for me. Drinking wine and just thinking music? Yeah. In my apartment alone. Beer has been doing it for years. Welcome to the show, wine. Beer is always ahead of the curve. A tremendous amount of math goes into both music and winemaking. You don't have to understand it in order to enjoy it, but it can't hurt your appreciation. Absolutely. It's like gazing at the stars. You don't have to understand astrophysics to enjoy looking at stars, right? Yeah. Craig, you better not bring up math rocker. I'm going to hit you harder than JK. Simmons. I was going to make a Dillinger escape plan reference. So, this is a weird episode, but we're starting right off with a weird wine. Yeah, so I decided to do an orange wine and compare it to like a hip hop and rap. So the reason why I did this is because I feel like wine makers in this genre of music are always kind of pushing the boundaries on the status quo. They're kind of creating new avenues. They are socially aware, they're kind of funky and controversial. I feel like orange wine kind of gets a bad rap, but literally, boom. Oh, we look a good point here. But it's very much mainstream. I feel like more people now are coming into the stores and they are asking for orange wine. So I decided to go with the Skins from Field Recordings and this thing is very orange. It is orange. It is super pretty. I think I might have only had orange wine one other time. What is this? So it's a white wine. This one's mostly Chenin Blanc, Pinot Gris, Alberino, and they ferment it with the skins on. So that gives it a little bit of that color. It also can give a little bit of tannin and texture, which this one you can feel that bit of a mouth feel on it, because it is so orangey. It is so pretty. It's almost marmalady in color. Do they all usually look like this, this orange? This is pretty deep, I think. This is pretty vibrant. Yeah, pretty interesting. Super orange. The grapes, Chenin Blanc, Pinot Gris, Alberino, Valtverdejo, and Riesling, which is that's all from California. It's all from Central Coast. Yeah, these guys are located in Paso Robles. Skins by Field Recordings. Trippy. How much is this too? because weird wine usually gets up there in price. No, this one's only $15.99. Shut up. Oh, yeah. This is nice. I don't know if it's because of the orange color, but I am getting an orange hue, or like a mandarin orange skin kind of note to it, but it could just be my head. Chris, what do you think? I agree. I think there's definitely some citrusy orange here. I think that the tannins are really obvious. That's the one thing that neophytes, when it comes to orange wine, will really notice first off, is the textural component to this wine. It's very interesting, a good wine to pair with food, but it's also fun to kind of drink on its own, just to explore it. There's definitely more on the mouthfeel than you would usually get from, especially a white wine of these grapes. These grapes I associate with like a fruit cocktail. These are like the pears and peaches kinds of grapes, but man, there's a texture that definitely doesn't usually come from those grapes and weirdly complex flavors. It's really vibrant. I feel like there's a good amount of sweetness and acidity balancing each other. So it gives it kind of that lifted character that I think appeals. These wines are popular with the younger crowd, right? Right. So I mean, that tracks with the corollary into other categories of things being that are very intensely flavored. There's a lot going on here. Yeah. This could have been a flavor blasted wine. It's really interesting that kids are glomming onto this now, and it's really a very ancient style, dating way back to Georgia and Slovenia and the Italian border. Things aged in Amphora and Kiviri and even buried in the ground with the skins for a long time. Very old practice, but totally revitalized and new now. That all sounds scary, but this is totally clean and fresh and modern too. With the color and then the nose, I totally expect like a sherry or a Madeira kind of thing, and then it's much more fresh and vibrant. Yeah, this is going to be an awesome wine to drink this summer when it's warm outside. It's 15 bucks. 15 bucks. Yeah, it's the trick of the skin color being a factor here. You look at that and you think oxidation, but there's no oxidation in this wine at all. It's all coming from the skins. Exactly. Yeah, not to mention the fact that there's Pinot Gris in here, which is of course a gray grape that has color in the skin. So that gives it a slightly deeper color probably. There's actually Northern Italian, Slovenian style where Pinot Grigio alone is fermented with the skins. This is a really old style too called Romato. So this kind of has a Romato-esque feel to it. Although it's predominantly other grapes. Does it give the percentage? because this is much darker in color than I remember it being. Yeah, 41 Shenin, 37 Pinot Grigio, 9% Alberino, 8% Verdejo, 5% Riesling. I don't know what the percentages have been in the past, but I wonder if it's more Pinot Grigio than before. because I was thinking that there was a Romato that we sold at Arlington Heights that was a very similar color to this. I don't remember the skins being quite this orangey before. A welcome change, though, in my opinion. I think this is better than past vintages. So you have the acidity and the tannic structure of red wine that you wouldn't usually get in a white wine. And that's kind of like the drum beat. And then you've got some fruit on top, and that's a little bit like a melody and an accessibility that I think pretty much anybody can pop down 15 bucks for this. And you've got the rap or hip hop of wines right here on the table. You got it. Do you guys like rap hip hop? You guys into, you know, like Kendrick Lamar, M&M, Lil Wayne, Travis Scott? Sure. I mean, the hip hop I think of with this wine is like old school stuff, like Public Enemy with the Bomb Squad doing their beats, because all of their production was so complex and dense. There's always funky James Brown drum beats, but then there's noises and all kinds of action going on. And there's a lot of things going on here. You've got the texture and the acidity and the color. So a really dense production is what it reminds me of, even though the wine is light and heavily sampled. Yeah, heavily sampled. And drawing from different vineyard sites and different grape varieties, it's like sampling, right? Yeah. Totally. Field recordings, you know? The other thing this reminds me of completely is the concept of a field recording. Now, I don't know why this guy named his winery field recordings, but I love it because a field recording, of course, is like a sounds of nature or something that you capture in situ out in the field, right? You just go out and record. But there was this huge movement by John and Alan Lomax in the early to mid 20th century, where they went around and recorded American folk songs in the field. So they kind of discovered people like Lead Belly and Woody Guthrie and all of this and recorded them right where they found them, sometimes in jails and sometimes in the weirdest places. But amazing collection. It's all in the Smithsonian. If you want to understand American traditional music, check out the Lomax field recordings. Didn't Moby discover that and turn it into his record? Yeah. It's like just a bunch of gospel samples. I think he's got some sampled in the background or something. Yeah. Well, I tend to listen to, if I was listening to any hip hop, it's probably older school stuff. And I'm a big Beastie Boys fan. Oh, same. Who made more references to wine and food than the Beastie Boys? I mean, they call it chateauneuf du Pop and Thunderbird, as you would love, Roger, and Rio Nidi. That's a real citrus wine. They were all over the place. That's an orange wine actually made from oranges. Yeah. Buzz balls, my girl. Right. So you're saying it's a hit, you guys. Oh, we're full of these today. Oh, yeah. Let it be known that the usual Barrel to Bottle participants who are not on this episode are definitely ducking it for fear or they don't like music, which makes them like basically lesser human beings. Losers. Yeah, there's a couple that we're saying is they're losers. Do we need this episode to figure that out? I'm just saying. It's a little bit of imagination, that's all it takes. All right, what's next? All right, we're going to rock music now, and I picked the Casa Silva Carmenere from Chile. I picked it because rock music is often, well, obviously, loud, aggressive, long guitar riffs, powerful vocals, thunderous drums, big structure like a Carmenere, especially this one. You can smell this from across the room. It smells so much like green pepper, that almost it's sometimes polarizing, which is kind of what rock music is. If you're not into it and you hear it, you hear some lyrics from, you know, Korn and Slipknot and you're like, I feel like this is just leaping off the glass, almost like a singer leaps off the stage and crowd starts, you know. I have always associated tannins with distortion. I don't know why. It's abrasive, it's granular and distortion is the way that it clips. It creates a texture and tannin is the texture of wine. So yeah, that's my mental illness. What's funny is that the pyrenes are so huge on this with the green pepper that in beer, I always associate that with coffee beers. So the minute I smelled it, I was like, it's like smelling a Heffa Whites and being like, oh, bananas. Like, I smell this and I'm like, oh, coffee beer. There's a lot of green pepper, but it's not all green pepper on the palette. Plums and raspberries abound. Yeah, mainly the nose. Yeah, exactly. I get only green pepper on the nose. I don't really get any on the palette. It's definitely not for everyone, which is why I relayed it to Rock. It's just because if you like it, you love it and sometimes you have to dip into it a little bit. I don't think this is a really polarizing one, but I know that Carmenere can be big, especially with that green pepper punching you in the face in a mosh pit. I mean, I take offense to that. I'm a big rock guy. Oh, me too. Is this the Nickelback of Rock? You know, millions of people like Nickelback. I don't even understand. They do. See, I would go the exact opposite direction, Roger. When I smell this green edge, I think of inexperience and things that are edgy. So, I go straight to really raw punk rock. You've got that edge to it, and you've got those tannins that provide the distortion. So, I'm thinking dead boys, young, loud and snotty, because it smells young and green, or I don't know. Minor threat. If Ian McKay didn't have black Xs on his hands, this would be the wine that represents that band. Yeah. I think- A little DC hardcore. Yeah. Blending in the punk. I mean, I could see this being like a black flag. Black flag. Yeah. Yeah. I like that crusty late 80s, when it was still like dangerous and underground, the LA scene. You see Henry Rollins and you're afraid at first and grows on you. Like this is abrasive, but I like it nonetheless. Yeah, the germs. I honestly think rock concerts are some of the most fun. Everyone's always in a great mood. Everyone's always so nice, which you wouldn't think that, but- The greenness of this, I could see appealing to the hippier side of things. That's true too. Some crunchy jams for all our fish fans out there. Hey. Sure. How about Joni Mitchell's Big Yellow Taxi, big environmental song? Yeah, there you go. The other thing that springs to mind is the history of Carmenere in Chile where it was misidentified as Merlot for so long and the fact that it pretty much was extinguished in bordeaux, its native area. So it kind of makes it this incognito outsider. So I'm thinking of bands like The Shags or Daniel Johnston or Chicago Zone, Wesley Willis Fiasco. Really, you know, it was marginalized for so long, but there's really something very interesting there going on. People didn't recognize it. What's that Wesley Willis song where he's like, get a haircut? They're all like that. The frogs. The frogs. I like the Daniel Johnston reference. I could see that. Great documentary on him if you've never watched that. Yeah, because it's just an oddball. Velvet Underground, maybe how it's dissonant, and it hides its melody behind dissonance. Sure. This is a glass full of Sister Rae. Having been in junior high and high school in the early 2000s, I am now what we consider in 2022 an elder emo, and this is screaming to me something like screaming. This is coming out like Hawthorne Heights, Ohio is for Lovers. The chorus is cut my wrist and black my eyes, very abrasive, but then it's also jam, that song is a bop. It is. I still scream it in my car all the time, so that's what I'm getting off of this. Yes. Just going to throw that one out of left field for you guys. The Thursday of wines in the glass right here. Yes. Do you ever find that when you go to a concert, you like self sort? I mean, the entire tiny room when I go to a concert, the obscure middle-aged fat guy band that I'm listening to is just other middle-aged fat guys, like with their arms crossed, just nodding in agreement, and nobody judges anyone else for having No. Yeah. I do. I judge them. I was like, Roger, you want some beer plugs? Roger was like, have this shot of 1792. I used to be right up front at concerts and now I'm usually closer to the bar. Yeah. Right. I would definitely set all the way through a Boris show, and the dudes I was with were younger than me, but they were cool with sitting. I don't know, maybe they were really observing the band and their pedals and stuff, but I just had a hernia. I couldn't stand it. Oh, actually, before we quit this one, the longer it sits in the glass, the more the green pepper seems like red pepper and it hides like a dusting of cocoa, and you wouldn't expect, I mean, this is a value wine, but it is gaining complexity just Yeah. I got to say, I'm not usually the biggest proponent of Chilean wines. I mean, there are select options that I've really enjoyed, but overall, it's not a category I gravitate to, but this is really nice. Yeah. It's only $13.99, so not a bad deal at all. Not at all. Casa Silva is one of the premier producers of Carmenere in the Colchagua Valley, and I mean, for a really good price, you get a fine wine here. Sticking with the rock theme, except we were going back in time to the classic rock. Rolling Stones, Metallica, I got some Queen, kind of Molly Crew kind of scene. I picked the two- Hey, wait, real quick, time out. Roger? What? This is your wheelhouse? Oh, this is my wheelhouse. Dad music. So we got the Two Hands Shiraz by the Gnarly Dudes. It's about 30 bucks on the shelf. I picked this one because it used to be kind of on the verge of... Well, it used to be radical at first, and now it's kind of verged on the mainstream. It is still explosive, and I mean, it's Shiraz, especially for the mustard. The red hat put chili peppers of wine. Where it seems passe, but if you take a minute to actually listen to it, you can understand how it was kind of terrifying in 1968. The blind faith in a glass. Yeah, but now you see Shiraz grown all over the world. People are a little bit more familiar with it. It's not as crazy and I will say radical, but it's so good. Where is this from again? Where is the winery? It's McLaren and Vale, right? Barossa Valley. Barossa. Barossa. Australia. Barossa. Australia. A no-brainer for AC-DC pairings. Oh, yeah. One thing I would point out about the winery is, although they're located in Barossa and this wine is grown there, they work as a negotiant and one of their big things is to source grapes from all over Australia. They do have McLaren-Vale wines and Heathcote wines and etc. They all have a slightly different character. What I've always appreciated about their approach, Emily, you've picked a bunch of relatively young wineries. These first three wines, although Casa Silva has a deep history, are from the early 2000s or late 90s for their debuts. But anyway, that puts them more in the candle box era. Matchbox 20. I always appreciated that they get out of Barossa grapes, they can get really good natural acidity. Totally. The wines are not totally overblown. I mean, they're very fruit forward, but they're not over-oaked. They're not necessarily fruit bombs, but they're rich and complex and focused. Yeah. I like that about them. I totally agree. This area definitely is in danger of getting to become just like a bowl of jelly, and this keeps focused very well. Yeah. The acidity in this completely lifts up a lot of that heavier fruit balanced by some really nice tannin on the end there. So it has more flesh, but it still has a good beat. I think it's more like Sabbath, black Sabbath. Sabbath. Yeah. Hey, Chris, why is it that cutting edge bands in the early 70s and late 60s, like making scary music like black Sabbath and like King Crimson, why did they throw in stupid bulls**t tracks with flutes and s**t? Like fairies wear boots or whatever track too is on Court of the Crimson King. It's like suddenly, we just had a rocking five minutes of acid freakout and then like, everybody calm down. Right. We're going to sing about 21st century schizoid man. See, that's awesome. But then the follow-up track is like, where have you been? It's like, oh my God. It's true. Very medieval sounding. because paganism is the stepping stone into the full dark side. Yeah. Okay. Emily, this is your fault. You're the one who brought the classic rock of wine to the table. You're welcome. This is pretty explosive. I mean, it's a big wine. It is spicy, it is jammy, it's fruity. It is definitely, I feel rock totally in the glass. But like I said, it's pretty nostalgic. I mean, Schraz is pretty mainstream now, but this is a really good wine. It's big though. It is big wine. I bet you if you put the cap on and shake the bottle, it would fill with bubbles. There's definitely suspended sulfur in this one. Yeah. Like it's prickly. Yeah. Yeah, it is. Yeah. That cutting edge to this makes me think, I mentioned ACDC before. I have to give them more of a plug since I'm, it's made my favorite band. This is the let there be rock live ACDC expression. Some added gnarliness to it and some of those gravelly, more sinister, Bon Scott era songs. The Angels share, of course, would have been the studio cut. It's definitely straddling on power and grace for sure. I totally dig the ACDC thing, but I think of also Australian punk rock from the 70s again, like the Saints doing I'm Stranded or the birthday party with Nick Cave, really raw. But I also look at the name Gnarly Dudes and I think surf rock, like 60s American surf rock, Dick Dale and the Deltones and the Ventures with their Moserite guitars. Or give it the 90s pop punk glean on top and make it Man or Astro Man. Yeah, exactly. Man or Astro Man. Or split the difference and go back to early 80s Orange County, where Dick Dale was from. You had Agent Orange, who did. Yeah. Dick Dale's Surf Rock, baby. Not the Beach Boys with their harmonies, or Jan and Dean. We're talking about ripping guitars, the Shantays doing Pipeline. Drum beats going so fast, it could fall apart at any minute. Right. Yeah. Yeah. Ramshackled. Twangy Fender guitars. Gnarly dudes. Reverb. Gnarly. Gnarly. Gnarly. I was listening to the radio on the way over here, and April 14th, today, in 1980, Iron Maiden released their first album. I didn't know that. Really? Wow. Yeah. Shout out to Maiden, still alive and kicking. Bruce Dickinson is still flying. They're full of airliner jet around the world as well. He's like the John Travolta of metal. Me. Run to the hills. I'm shocked that there hasn't been more bad singing on this so far. Well, there's not going to be any good singing, I can guarantee that. So just like Queen, the Shiraz will rock you. There you go. Oh, yeah. There's my singing. Oh, man. You just clapped like somebody's aunt. You're doing so well, honey. I thought you guys would get into it and maybe clap with me, but you just left me hanging there. You left me hanging on the We Will Rock You beat. Oh, we're in the ****. Yeah. No, I watched it come and go. It wasn't a good one. Wait, I guess that does make me an ****. All right. Oh, this is the most clever and the one I'm most afraid of. Thank you. What do we got now? The name is a little spot on for what she's about to say. We're moving on to country. I decided to go with a Zinfandel because Zinfandels are kind of the nickname is America's Grape. People usually think it's Cabernet, but Zinfandel's been around, I think it was first planted in 1869, so it's been around for a while. But I put a spin on it. I decided to go with a Bourbon Barrel-aged Buck Shack. Bourbon Barrel-aged Zinfandel, called Buck Shack. It's called the Buck Shack. I feel like you got to say it with an accent. It's in this squatty bottle that looks like Bourbon. It can only get more country if it was aged with a Bud Light barrels or something. The Bourbon Barrel this was aged in had to sit next to a container of Bud Light and then it'd be country. Under an American flag. Yes, yes, yes. With a pickup truck somewhere nearby. There's a wine called Buck Shack. Roger, not only is it called Buck Shack, but it's in a Templeton Rye bottle. Did you notice that? It's not in a wine bottle. It's in a clear glass medicine bottle, weirdly enough. Oh boy. Buck Shack. Are you ready? Let's go. Here, I got it. I didn't mean to cause a big scene when I took your glass. Buck Shack. It says ye old on it. We can keep going. There's an actual buck. There's an actual buck on there. I meant like a deer, not a dollar. There's literally a shack on the back of the label too. Really? I was going to say that there's an actual Buck Shack on their property. It's an old deer skinning shack that was just abandoned up in a high elevation vineyard. Wait, they have a property? I assumed that this was like a grocery store lifestyle label. This is a real place? Yeah. This is from Shannon Ridge Winery in Lake County. I didn't know that. High elevation vineyards. Also, another young winery from maybe mid-90s, they started up. They also produced the Vigilance line that we sell. Oh, yeah. That's good stuff. One other that we saw, sauvignon Blanc, which I can't remember, under another label, what's it called, High Valley, I think. Sticking with the Southern theme, also Zinfandel is a classic pairing with barbecue food as well. Another note to the Zinfandel and the Southern cuisine. But easy recommendation for the 4th of July. Yeah, right. The bourbon actually isn't too overpowering. When you say country, what are you talking about? Are you talking about modern slick Nashville stuff? I mean, this is modern slick. This is modern pop country. Yeah, it's pop country. I mean, I think that country is, it goes from the bluegrass to more that modern type. But country music as a whole has that deep historic route with working class, patriotism, family life, and just the overall working cowboy. So I mean, anything that- That's a polite way of saying that, yes, in general, modern country is all about drinking. Every single one is about drinking. That's true. Yes, with those undertones, but yeah. Of course, old country was about drinking too. I mean, listen to Hank Williams' honky-tonking or something like that. Yeah. Outlaw country is more about crying in your drink. Modern country is about having a grand old time with your bucket, on the front porch or in a pickup truck. I dig the idea of bluegrass. It makes that Kentucky connection with the bourbon barrels. You got the progenitor of bluegrass, Bill Monroe. Incredible. If you never listen to traditional bluegrass, and you like rock and roll like hot guitar solos, the picking that's done on these things, on mandolin and banjo and guitar, blow your mind completely. Lester Flat and Earl Scruggs who came out of Bill Monroe fan, they did the Foggy Mountain Breakdown as their famous thing. You probably have heard that. It's just amazing banjo picking. If you like non-stop guitar solos, if you like grindcore, Yeah. You can give yourself. Occasional fiddle. The other thing I think of just because Zinfandel is so inextricably linked with California, is the Bakersfield sound of country, and ironically, one of the greatest artists out of Bakersfield, which is a Central Valley location and actually was a pretty rough scrabble town, and there are a lot of agricultural workers, people who worked with grapes, who would go out and party. But you got Buck Owens and the Buckaroos. If that doesn't fit with Buck Shack, I don't know what those. Merle Haggard, things like that. That's what springs to mind for me, is that Western country sound of Bakersfield. Well, this is more, I can't say I'm not a fan of modern country at all. Riffing off what Chris was saying, maybe I would say this was because this is pretty austere and it's got a lot booze in your face. Maybe like some of the Reverend. Let me teach you how to eat. Little Horton Heat. Reverend Horton Heat, yeah. I mean, you got that crazy bluegrass, cycle billy thing going on. We haven't even talked about the wine yet. Oh, yeah. We should actually talk about the wine. Okay. It's a bourbon barrel wine. You would expect it to be vanilla and dill and stuff like that, but it stays pretty fruity. It stays pretty robust. Yeah, it's pretty harmonious. It's almost does have that bit of a twang with the bourbon, almost a little smoky on it, I'm getting, but it's well incorporated. It's not overpowering the Zinfandel at all, but Zinfandel in itself is pretty big. I think it can stand up to that bourbon age a little bit, but this is nice. Zin on its own is already wacky. I do think it's a better canvas or is the wood the canvas. I don't know. It seems like a better wine, a better varietal to go with bourbon barrels because Cabernet needs its structure and its elegance to- and yes, this feels like less of a sacrilege. I'm trying not to be negative. The wine is way better than I expected. It's actually quite drinkable. It's got a lot of vanilla. Yes, and it's big. I don't know what the percentage is, but you can feel that booze on there. This wine tastes like a strawberry fruit roll up in the finish. It does. I was thinking pastry pop tart. I think it was everything. Yes, like a strawberry pop tart. I have some of those at home. Maybe a little strawberry alarm clock, old psychedelic band. Yes, it's nice. Oh, yes, and this is Emily's last wine. Oh, and it's 20 bucks on the shelf. Not bad at all. And In Steps, a little band from Georgia to say, obviously, the song pairing for this is Buck Shack Baby. Ew. I've got me a car, it's as big as a whale. It's about to set sail. While they're doing this, just transition to the next wine as quickly as you can. They're going to break out into rock lobster next year. Is it a rock? Oh, God. It's starting. All right, so we have, it was a rock lobster. Keep going. You're living in your own private Idaho. We have two more wines, two of which Emily did not pick out. We thought we'd surprise her with a couple of additions to her plan here. So this first one we're gonna try is Silt Bar Prosecco. And we want Prosecco to represent the current pop music and pop genre, mostly cause like you pop a cork. Or the bubbles in it pop. But also Prosecco is a new, you drink it young, it's very trendy, it's very popular right now, it's very affordable. And so it's used for a lot for parties, for weddings and big events. A lot of people are using that for mimosas during the holidays and so forth. I went with Silt Bar in particular, because it's one that I hadn't had, so I thought it'd be fun to try with the group. And then I went to their website. And again, I have not had this wine, I have not tasted it yet, so I'm not trashing the wine. The website is exactly what I pictured Gen Z, if they were to make a website for a winery, it just talks all about, I mean, they go on relentlessly, about it being no sugar added, very low sugar. This was even tested by the Diabetes Research Center at the University of Florida or something, I have it written down somewhere. So on their website, irony is dead. Yes, yes. And it's all, it's vegan, and they go into great detail to explain how it's vegan and why other wines aren't vegan. So irony is dead and it's scoldy. Yeah. So this is the Ariana Grande of Prosecco. I love that you picked Prosecco too with pop music, because pop music has, it's trendy, it's there's not much depth to pop music. Yes, there are the exceptions, but usually it's just they focus on the chorus a lot because the chorus is catchy, there's not a lot of depth to it. And that's why I like that you picked Prosecco, is because usually there's like tank fermentation, it's done in large quantities, there's not a lot of tension to detail, although there are the exceptions of small wineries and they do it. But most Prosecco's are kind of made in that mass production kind of form. So I thought this was on par with pop music. Speaking of music, every time I've ever seen this brand name, I didn't read it Silt Bar, I read it Swolabber, which is that song by Cream from Disraeli Gears. She was like a bearded rainbow. Right. Right? And the rainbow had a beard. Yeah. That's a good one though. This is a good wine. That's a great one. Yeah. This is a good wine. It's fruity and complex almost. It's got some good floral notes. I'm not going to lie, I wanted to hate it because of their stupid website. But this wine is pretty good. This is what you would expect out of a Prosecco. It reminds me of we were recording another podcast, the question and answer one, and somebody asked about low-carb beer. But this is ultra low-carb. There's like 50 calories in a six ounce glass of this. I don't believe they add a dosage or any sulfites to this. Oh, no. No, they don't. I know because it's mentioned many times on the website. That sunk in, huh? If there's anything that I'm going to think of when I see silt bar, it's going to be no sugar added and no sulfites added. You think with them taking out so much, it just seems like they just are saying that they're taking everything out of the wine, but it's actually got some good flavor to it. It's pretty good even though they're claiming that they took everything out of the wine. It's bracingly vibrant. It's a very lively Prosecco, not flabby at all. Yeah, this would be one I wouldn't even recommend using this for mimosas or Bellinis or any other sparkling wine cocktail. I would just drink this one on its own. This is going to be standalone. Emily, did you have a response to the pop music idea here, the Ariana Grande of wine? I am more of a Lady Gaga fan than I am an Ariana Grande fan, but I do enjoy her music. I will say she is wildly talented, Ms. Ariana Grande. Oh, yeah. I will give credit where credit is due. Yeah. And she is very- Pop music is not my go-to choice of music, but I definitely on this playlist I have on Spotify, I just call it the kitchen sink because it's a mage posh of just songs that I enjoy. And there's several pop songs on there. Pop music reminds me of- this is very on the nose, it reminds me of very Andy Warhol, pop art that's very appropriate, but it's very the tomato soup can, you grab one off the shelf, there's another one right behind it, sort of feel to it. Typically, I also associate that with Prosecco a little bit. But yeah, like we were saying, this one has a little more complexity to it than some other, so kudos to them for that. I think it tracks with- for pop being a reflection of pop culture, right now, in the beer world and the beer-adjacent world, everything is about tropical flavors and fruit flavors. This is definitely a very fruit-forward, tropical-leaning wine to me. The aroma is very interesting. It's got a floral character to it, but I also pick out kiwi and starfruit and just these interesting non-conventional, I don't know how much they track when you're tasting this to other Prosecco's. I've only had a handful, but it seems like it's more of a fruit-driven, more brighter tropical that I'm used to with Prosecco. Yeah, I agree. Yeah, definitely. Kiwi is spot on that I did not pick that out on my own, but that's something that I have not gotten from other Prosecco's that I've had anyway. It is fruity, and Clara the Grape is well-known for making a very fruity sparkling wine as opposed to things that are made by the traditional method like champagne or Franciacorta, another Italian sparkling wine. What's your music thing here, Roger? Oh, boy. I'm not a huge pop music guy by any means. I'm struggling what I would even say. Britney Spears, Madonna, Pink. I feel like Britney hasn't been relevant for so long that like, is it even, can you even say her as like pop culture? Did you miss the free Britney movement? Come on. Leave Britney alone. I want to be alone. I go back to more like 70s power pop because that's more in my wheelhouse. But something just sprang into my mind that there used to be a category in the late 60s, early 70s called bubblegum pop. There are a lot of bands that play just really bouncy, fun music that fell under this category. The thing that I think of in particular was their band called The Archies who did a song called Sugar Sugar. The lack of sugar here makes me think that you might want to listen to Sugar Sugar while drinking this. But then I also go to moving up a little bit in time things like Big Star, great power pop band from Memphis in the early 70s, or even Rockford's Own Cheap Trick, or The Knack. If you remember The Knack, My Sharona, or Good Girls Don't, which is a great song, or The Razz Berries featuring Eric Carmen, or even some more wilder stuff like the Buzzcocks from Britain, or the Undertones from Ireland who did pop punk, that thing. That's what springs to mind for me. Yeah. I guess I naively was thinking of only modern pop music, which is silly. I definitely have listened to plenty of 80s pop music, if nothing else. I mean, REM is famous for their take on pop music, so I could see drinking this to some shiny, happy people. Yeah. You can trace REM straight back to Big Star, and Velvet Underground, and things like that for sure. Yeah. I think this probably, in my mind, after tasting it now, definitely, I align it more with that style of pop music than the more common current pop music, which is a little more dime a dozen. I associate that era of pop music from the 80s and early 90s and so forth. It has a little more complexity to it, and after tasting this wine, has more complexity to it than I was assuming going into it. So yeah. It's not as basic as modern pop music. On with the show. Is it the encore? Ooh, all right. All right, so for the encore. This is the enticement to get Roger in the room. Yeah, this was our bribe to get Roger to do this. We're like, but there will be sherry. Oh, look at that color. So for this last, well, as you heard, we're doing a sherry for our last wine. Is the, Chris, correct me if I'm pronouncing any of this wrong? Pronunciation is definitely my weak spot. The Elvira Pedro Jimenez Solera, 1927. Elvira. Elvira. Pedro Jimenez. Yes. Wow, it almost looks like maple syrup. Yeah, it has a thicker consistency in it. Yeah, this very dark brown color to it. This is nice. This is sherry adjacent. It's actually from an area called Montia Morales, which is right nearby. They make sherry style wines. In fact, Montia is the root of the word amontillado, literally in the Montia style. The really interesting thing about this area is that they make all of the quote unquote sherry styles, including Fino's with Pedro Jimenez. Wait, they make a Pedro Jimenez Fino? Yeah. All the styles, amontillado, Fino, Oloroso are all made with Pedro Jimenez, which just points out the fact that PX, when it's labeled as such, is this beast we have here, but it is very versatile grape. That's interesting. In fact, I've had dry table wines made of it as well. That sounds interesting. We have a Salera that started in 1927. Yeah. Hell yeah. If we want to get into some tech information really fast before we get into what music this pairs with, the vines were planted originally in 1927 at this particular vineyard that they're pulling from. Oh, the grapes. Yes. Yeah. The actual winery was founded in 1729, according to their website. Do we know when the Salera began? It doesn't really say. Oh, Salera system was started. It says 27. Jenna, I'm not sure, but I think that's the Salera when the Salera was started. Yeah, that's what it says on the back. Yeah, I believe so. But we chose this one, or I guess I chose this one to go with classical opera music, anything in that wheelhouse. My reasoning was because watching Frasier reruns as a kid, they went to a lot of opera and they drink a lot of sherry. So that was my association. It's a contemplative wine. It's something you take your time with and enjoy slowly, much like that kind of music. But it's also instantly, overwhelmingly hedonistic, which a fine symphony can be as well. Hearing, what's the ode to joy? It's a part of something bigger. Yeah, that's the Beethoven's 9th. Sorry to jump straight to Beethoven's 9th. But here it is. Does anyone else think of Die Hard? I mean, classical music is generally considered to be serious and kind of long-lasting, which kind of goes with the sherrys. I mean, it's not such a serious wine, but it definitely has a long-lasting taste. It lingers in your mouth for quite a while. That kind of nutty, caramely note to it. But I can see how this compares with classical music for sure. This is a badass wine. I enjoy this a lot. Yeah, this style is so rich that famously in Spain, people, one way to enjoy this is to be literally pouring it on ice cream. Maybe put some walnuts on top too. Or just like cooking it in a little spoon. Injecting it in there. It's the heroin of cherries. I'm sorry, but this is really so good. It's so good. This is so good. That brings us right back around to the Velvet Underground, Greg. Russian on your sugar run. Okay, but think about this. Think about, I'm back to my original stupid metaphor. Think about the way that a symphony is constructed and how all of those, so many different instruments come together into this one cohesive singular body, this one cohesive sound. And this wine is totally like that. It's so fleshy, but it still has some racist EDB on top, but it's like all the violins and cellos and basses all at the same time overwhelming you. Yeah, agreed. It's elegant. Yeah, for sure. It's harmonious. Yeah, using the classical music analogy makes me think of the Baroque period, maybe a fugue where there's multiple melody lines happening all at once, but it all comes together into a piece. Segovia is where he's going with this. Oh, sure. One of the greatest guitarists ever. Yeah, Andres Segovia. So classical music, if you think it's not your cup of tea, may I suggest classical guitar, which has inspired countless rock and roll guitarists. Some Mason Williams. Is this the classical gas wine? And if Andres Segovia is a little too old school for you, may I suggest, have any of you listened to Rodrigo e Gabriela? Yeah. They're pretty rad. Exactly. And classical music is really still embedded into our culture today. I was looking at Mozart and Beethoven, and some of Mozart's work is still in modern movies. It's an alien. I found it in Ace Ventura. There's something about Mary, Charlie's Angels. Every toothpaste commercial. So if you're not into classical, if you just are into our culture and just tapped into TV programs or movies, you'll find this kind of linked all over. I thought the Ace Ventura reference was pretty funny. You know what taught every kid for about 40 years classical music is Looney Tunes. Yeah. Looney Tunes taught everyone everything. Except for my generation, all popular culture has been filtered through The Simpsons. That's kind of true. They predict the future. Yeah. I've got a completely different angle on this. One of the essential aspects of this wine is something called asoleo, which is sun drying the grapes until they're raisinated, which is why you get this deep richness. If you don't do that, that's also why you can get lighter styles. These wines are put in the hot Andalusian sun to be desiccated. So it came to mind like desert forms of music like stoner rock or desert rock. Kayus. Or Queens of Stone Age, Sleep, that kind of stuff. Vista Chino. Fu Manchu. Yeah, Fu Manchu. But it also brought to mind the kind of Northwest African desert blues as typified by Ali Farka to Ray. You guys ever hear any of that? Can we just go back to listing stoner rock bands? Whatever brand Bjork is working on these days. I would tie this into Roger's statement about Andrei Segovia and his amazing guitar technique. There are these North African, West African musicians who play these incredible, what they call, desert blues, and Ali Farka Toure is one of the best. It's mind-blowing stuff. You should really check it out. Rock and roll fans would like it. Blues fans would like it. It feels appropriate too that we're going from classical music to desert rock and what have you, because the Solera method of making this wine is by taking wine that's very old and layering it with newer wine, and you're creating this wine that is- Well, okay. Yeah, explicitly, so people don't know. A Solera system is a multiple-barrel system, and you always keep some of the very, very old wine. As you introduce new wine to the system, you pull off some of the older barrels, and that way you've always have some of the literally 1927 batch in there. This is supposed to create a consistent quality and flavor profile that you're getting when you pick out a bottle of this, you know what it's going to taste like. It's so much like borrowing and building on tradition and taking existing culture and adding your own twist on it and creating something new. Yeah, that's a great observation. Hey, this was fun. This was a lot of fun. Thank you for being the catalyst to finally make this happen. I was just as excited as you guys. This is a fun one. Super good. Some interesting wines today. Actually, some stuff I would never try. I would have tried this orange wine, and I'm really grateful that I had a chance to. Yeah, it's a good one. I think that the wines really went well with the genres of music that we picked. I mean, the thing about it is like these wines compare with different genres too, but I feel like we picked a really good batch. Yeah. No wrong answers, right? Right. That's the fun about it. Yeah, it's all theoretical, it's all just fun, and it's just about the feeling of wine, and about the feeling of music, and how we feel when we listen to it, and how we drink it, and the comparisons between that. So, I think it was- It helps people remember too. I think sometimes when they try wine varietals, they think if they've had one or two, they've tried it all. They know what that tastes like, and this can show you just like music. You shouldn't give up on a whole genre because one or two bands weren't for you. There can be a lot within the category. Yeah. Even if it's just a couple of songs, just like it might be just a couple of producers, add it to your playlist. Just because you like a band doesn't mean you like every band in that genre. Sometimes it's the other qualities of that music that you really latch on to and that same spark might be in all these different sub-genres or different bands or wherever it is. So, it is about trying new things and it's also about exactly what Roger just said. Those grapes in that orange wine, I would not have expected that. But it was this combination of these things that really made it something different than what it usually is. It worked very harmoniously together. I think we're just all trying to say have an open mind and try all kinds of stuff and be receptive to weird and wacky thoughts like this theoretical wine episode. I'm telling you, whoever wrote that review that said wine shows are boring. I hope you eat your words, sir or ma'am. Eat your words and update that review to say otherwise. All right, cool. I recommend listening to the podcast with the volume down and cranking up some music. Yeah, right. There you go. Just download it. All right. Emily, thanks for bringing this. Most of the wines. Thanks for getting us together on this one. Yeah, thanks for hanging out. It's fine. Thanks for the invite, guys. Thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. We'll be back in your feed next week with something probably more concrete. I don't know. Until next time, I'm Greg. I'm Jenna. I'm Roger. I'm Chris, the human abstraction. I'm Emily. Keep tasting.