- 9 months ago
Mike McGinn Interview With John Brewer Of Wyldewood Cellars
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00:00Today's hits, yesterday's favorites, Magic 98.3. It's Mike McGinn, and today we are going to test
00:06some brand new wine that I've never had before from Wildwood Cellars, and now we got the creator,
00:13the maker of all these amazing wines, Dr. John A. Brewer. What's going on, John?
00:19Oh, just lots of winemaking right now.
00:23How is the wine business these days?
00:25Well, it's percolating along. The thing with grape wine, you do one big batch in the fall.
00:32We do a lot of non-grape wine, so we're making wine constantly.
00:37Like this week, we started sand plumb wine, which is Native American wild plum,
00:44rhubarb for strawberry rhubarb wine, two different meads, and an elderberry tank.
00:52So that's about 4,000 gallons of wine.
00:55Yeah. Now, John, your story is pretty interesting because you were raised on a cattle ranch in Flint Hills of Kansas,
01:02and you have your Bachelor's of Science degree from Kansas State University,
01:07your Master's of Science, and a PhD in Physics from the University of Arkansas.
01:13And you spent 20 years building high-tech companies in integrated circuits, solar energy.
01:19Where did that come into play when you were like, I want to make some wine?
01:26Well, actually, I started making wine when I was in graduate school.
01:29Okay.
01:30I rewrote a book called Physical Science for Elementary Teachers.
01:35The idea was to get them over their fear of science.
01:38They'd teach science.
01:40Well, before that, they were trying to make them into physicists and chemists.
01:44That doesn't make sense for elementary ed teachers.
01:47So we rewrote it.
01:48We do things like make homemade ice cream.
01:51We made wine.
01:53Okay.
01:53And with the wine, I could distill it, and I could fractually distill it and talk about how this is how you make perfume.
02:02So it began to show the elementary ed teachers, which were mainly girls, that there's a reason for science,
02:09and we use science every day, and they got over their fear of it.
02:13So winemaking was just a fun thing I did for quite a little while, just as a fun hobby.
02:18Over 30 years ago now, the idea was, how do you make the family farm more profitable?
02:26You know, it was too large to be ignored.
02:28It was over 1,000 acres in the Flint Hills of Kansas, but it was too small to be self-sufficient.
02:34So about this time, my wife's best friend in college married Mike Martini of Louis Martini Wines in Napa.
02:41Mike is arguably one of the three top red wine makers in the United States.
02:44And I was vice president of Scientific Equipment Corporation, and we had an office in Livermore.
02:51So whenever I had to be in California, I'd stay with Jackie and Michael over the weekend.
02:55Well, over enough bottles of wine, Mike said, you're in high tech, and you want to do something in agriculture,
03:01so you ought to be in the highest-tech agricultural product, which is wine.
03:06Well, then came a long evaluation of what wines we could do.
03:10The ones, the wines you get out of California, what we call vinifera, they're the European varieties,
03:15and 85% of our wine here in the United States is actually vinifera, comes from California.
03:22Well, we can't grow them here, here in Kansas, mainly because we can't get them dormant.
03:28But even if we could, we've got the wrong weather.
03:31Most people don't realize it's the microclimate you're in that dictates what fruit you can grow and how it's going to turn out.
03:37Well, most grapes, red grapes, would like to see warm temperatures during the day, but cool temperatures at night.
03:45We get plenty of warm temperatures here in Kansas, but we don't get cool temperatures at night.
03:51So we have to look for other things.
03:54Yeah.
03:54So while we have our hybrids, which we can grow here, the idea was to take our domestic grapes,
04:02which are disease-resistant and cold-hardy, and give them the taste of the vinifera, the European varieties.
04:10Okay.
04:10And that's done in some cases, Traminet being one that's really, really great that way.
04:16So I started looking at those things that we could grow, but kept coming.
04:22Everybody kept asking me, why don't you make elderberry wine?
04:25Because grandma, we loved it, but grandma isn't around anymore.
04:28Why don't you make that?
04:30Well, then I asked my mother, who's kind of the grower in the family, and she said, well, I've been mean to ask you about that.
04:37She said, we've got them all over the family ranch.
04:39So between us and the neighbors, we had the equivalent of over 50 acres of elderberries just growing wild because they're native to all the temperate zones of the world.
04:48Now, real quick, John, for our audience, because before learning about your wine, I've never heard of elderberry before in my life.
04:57Well, what is an elderberry?
04:59It's its own berry.
05:02It's been around for over 3 million years.
05:05They're throughout Europe.
05:07Europe understands elderberries very, very well.
05:10They're all over.
05:11Okay.
05:12We just have guys, everybody used to know them here in the United States until they started making patent medicines and things, and they kind of went by the wayside.
05:23They're their own self-supporting bush.
05:26They look a lot like a shrunken blueberry.
05:30Gotcha.
05:31Okay.
05:32They're a small blueberry.
05:33Okay.
05:34Blueberries are already pretty small.
05:35Yeah, but very, very, very dark.
05:38Okay.
05:38They're the darkest fruit, which means the highest antioxidant fruit there is.
05:44That's where the ORAC score comes from.
05:48And again, they grow wild.
05:50So a lot of people would pick them and you never heard about them.
05:53Yeah.
05:53Okay.
05:53But there were no commercial growers.
05:56So my mom decided to become a commercial grower.
05:59And on top of that, she started plant breeding.
06:01So she'd select, get various wild ones, breed them.
06:05And she developed four named varieties of elderberries.
06:08The last one was the first European American cross.
06:12And that one, I think, has the most promise for large scale, what I mean by hundreds of acres
06:18of production in the United States, because the berries all ripen at the same time.
06:24And therefore, you can do machine harvesting.
06:26And they named that, not on my mother, Marge, for Margaret.
06:30Gotcha.
06:31So we've been working at this quite a while.
06:34Yeah.
06:34Now, before we even start the wine, what I love about doing this with you is that you
06:44became the first international wine judge in the state of Kansas.
06:48And you've judged several international wine competitions every year since then.
06:55So you know your stuff.
06:58You know what makes a good wine.
07:00Yeah.
07:01In fact, I'll teach you everything you need to know about wine in one sentence.
07:05Yeah.
07:05If it tastes good to you, it's a good wine.
07:07You know, I never really knew what to do.
07:09You know, like when you go to the restaurant with your wife and you're like, oh, let me
07:13get a bottle of wine.
07:15And the waiter or waitress will bring it to you and they'll present it to you.
07:20They'll put it in a glass and then they let you smell.
07:22I always try and act like I know what I'm doing.
07:25And at the end of the day, I'm just like, yeah, it smells good to me.
07:28Sure.
07:28Give it a bottle.
07:29What am I looking for when I do that?
07:31Okay.
07:32First off, when they bring the bottle out and if it's got a cork, okay, corks are no
07:38longer a good closure.
07:39All right.
07:40But this is where all the mystique comes from.
07:43They pull the cork out.
07:45What you want to look for on the cork is, is it crumbly?
07:47Okay.
07:48If it is, it's already a bad bottle of wine.
07:50It wasn't stored properly.
07:51Okay.
07:52Otherwise, you smell the cork.
07:54Now, wine is made from fruit.
07:56It should smell and taste like fruit.
07:59Yep.
07:59It should not smell like dill pickles.
08:02All right.
08:02That's turning to vinegar.
08:04Yeah.
08:05It shouldn't smell like fingernail polish remover.
08:07Methyl, methyl, ethyl ketone or acetone.
08:10I mean, any kind of chemical smell should not be there.
08:13We have another one that makes it smell like plastic called Bredococcus.
08:17Yeah.
08:17It really tastes, you know, band-aids.
08:19That's what I really want in my wife.
08:21So you're looking for these smells.
08:23And if it smells musty or moldy, that's a corked bottle of wine that comes actually
08:29from the processing of the cork itself.
08:32And so if you have any of those things, send the bottle back.
08:36It's bad.
08:36Okay.
08:37All right.
08:37Then they're going to pour you a little sample.
08:40What you're looking for is color.
08:42If it's a white wine, it shouldn't be tan.
08:45Yeah.
08:45I feel like every time I get white wine, it's always like yellow.
08:48Yeah.
08:48Well, it should be light yellow, but it shouldn't be real brown.
08:53Red wine, if you hold it up and look in the edge, all right, if you see brown, that
08:59means it's been oxidized.
09:00And again, that's probably a bad bottle of wine.
09:02Okay.
09:03Unless it's a port wine or a sherry that's been oxidized and has a lot of age to it.
09:09So basically, you're looking to see, does it make sense to you?
09:13You know, if you're ordering a white wine, it should be kind of a clear wine.
09:17There shouldn't be things floating around in it.
09:20Yeah.
09:20Okay.
09:22And then you smell it.
09:23And again, a lot of the faults in wine, the problems with wine, you can detect in the nose
09:30very easily.
09:31All right.
09:32So what you want to do is if it smells weird, just don't drink it.
09:35I mean, again, it's a beverage.
09:37If you don't like it, you're not going to drink it.
09:41Yeah.
09:41And from that point on, and then the taste, you're kind of on your own.
09:45Now, if you like drier wines and you get actually sweeter wines and you get too dry of a wine,
09:52add some sugar to it.
09:54Okay.
09:55I never even thought you could add sugar to wine.
09:58Sure you can.
09:58I would never think about it.
09:59I know you can, but I would never, like, that would never pop in my mind.
10:02Like, if it's a little too bitter, let me just make it more sweet.
10:06Boom.
10:07Yeah.
10:07Well, and actually, there's another little side.
10:10If you like drier wines, wine should, the taste should linger in your mouth.
10:15It should not turn bitter in the aftertaste.
10:17Yeah.
10:18What I am describing is you can't measure on a $3,000 pH meter, but your tongue can sense
10:27it every time.
10:28Yeah.
10:29And an adjustment for that kind of thing, give you an idea, could be, well, one of the
10:36things we just did here a few minutes ago, a half a cup of acid, citric acid in 300 gallons
10:44of wine.
10:46That is how sensitive your taste buds are.
10:49Yeah.
10:50So, well's down to, if you like it, you'll drink it.
10:53If you don't, you won't.
10:54So, if it tastes good, it's a good wine.
10:55And it doesn't make any difference whether it's $3 or $3,000 a bottle.
11:00Mm-hmm.
11:01There's no real correlation price to the quality.
11:05Yeah.
11:06Except that the competitions I've been at, and I've been judged typically for, for over
11:1125 years, for four each year.
11:15Usually, it's the grand champion will be between $10 and $25.
11:20I got to start making some wine.
11:21$25, you're paying for something other than the beverage.
11:25Yeah.
11:25You know, shortage, status, you know, it's been pressed by virgins under a full moon for
11:31whatever, you know, that kind of routine.
11:33And as long as you know what you're buying, that's fine.
11:37Yeah.
11:38Now, I want to get into it, because ever since you sent me these bottles of wine to try with
11:45you, I've been, it's been sitting in my office very, I've been waiting patiently, and
11:51I'm excited.
11:51So, I want to start with the wine that we discussed already that says Elderberry on it.
12:00Yeah, Elderberry Dry Reserve, yeah.
12:02Elderberry.
12:03So, what should I expect when I drink, take a sip of this?
12:08Well, first off, this tastes a lot like a Pinot Noir.
12:13We make it in a Pinot Noir type style.
12:15Okay.
12:15Okay.
12:18And let me show you something, too.
12:19As you start to, okay, pour it in the glass.
12:22Now, stop for a second.
12:24Smell it.
12:26No, don't swirl it.
12:27Just smell it.
12:28Okay?
12:28Okay.
12:29Now, swirl it around real well.
12:34I'm scared I'm going to spill it on the board.
12:37Yeah, don't spill it.
12:39My bosses would be so mad at me.
12:43See the difference?
12:44Yeah.
12:45It has like a, I feel like it has like a sweeter smell to it a little bit.
12:49It's what we call opening it up.
12:51When we store wine, we take out all of the oxygen so that you can't have the possibility
12:56of turning to vinegar.
12:58But when you want to enjoy wine, you want to put that oxygen back in.
13:01Okay.
13:0290% of what you taste is really smell.
13:04So you want the full smell to get the full taste.
13:07That is why we swirl wine.
13:09There's a really good reason for it.
13:11And yet so many restaurants sell you a full glass of wine and you can't swirl it.
13:16So...
13:16Yeah.
13:16See, I'm happy you explained that because I never really knew...
13:20Yeah, that's one of the few things in the wine industry that's not really pretentious.
13:24Yeah.
13:24And there's a really good scientific reason for it.
13:26I always try and feel a little classy when I do it, like I know what I'm doing.
13:30But now I can explain to my friends why I'm doing it.
13:33All right, let's go.
13:34Elderberry.
13:35Let's give it a try.
13:40That's good.
13:42We don't make it in a heavily tannic style, all right?
13:46And Pinot Noir is not in a heavily tannic style.
13:49I make one that's more in a cab style, which has more fruit flavor and more oaks.
13:55With non-grape wine, we can actually custom make, get to a certain flavor profile that you really can't do with straight grapes.
14:04Now, that was delicious.
14:06And...
14:06And that's zero sugar, zero residual sugar.
14:09Wow.
14:10That's really good.
14:11What's the difference between the elderberry wine I just tried and elderberry mead?
14:18Okay.
14:19Elderberry mead...
14:21Mead means made with honey.
14:23Okay.
14:24Okay?
14:25So this is elderberry wine made with honey and sweetened back with honey.
14:29What you had before was zero residual sugar.
14:32Okay.
14:32What you've got now is at 12% sugar.
14:34And your brain thinks of honey as being sweeter than sugar.
14:39So it tastes sweeter than 12% elderberry wine.
14:43Yeah.
14:43I can see it right here.
14:44It says 75% honey.
14:4625% elderberry wine.
14:48So I'm excited.
14:51I love honey.
14:52Yeah.
14:52Honey goes good on everything.
14:54Let's see the pour.
14:55Now, the interesting thing about mead, there's two kind of meads.
15:01There's honey wine, which is the ballywack of the very wealthy.
15:05And there was honey beer, which is what was in the Scandinavian mead halls.
15:11Okay.
15:12It was standard beer at the time was 2% alcohol.
15:16It had a shelf life of about three weeks.
15:19So to get the shelf life up, you needed more alcohol.
15:22Because once you get above 10% alcohol, you've got tens of years shelf life.
15:26Okay.
15:27So it had honey to it.
15:29The word for honey in Latin is mead.
15:33So anything you added honey to was called mead.
15:35Okay.
15:36So there's therefore the confusion.
15:37But the poor people drank the honey beer and the very wealthy drank the honey wine.
15:43You know, I feel like I need to go to Kansas and just sit down with you over a few glasses of wine.
15:50And I feel like you could teach me the way of the world.
15:54Because I feel like you're just a book of knowledge and you have all these like little tidbits of information.
16:00It's like, how does he know that?
16:01You know?
16:02Yeah.
16:02My wife says I'm a volume of worthless information.
16:06I wish I knew some of these key facts.
16:09Because then, you know, dinner with my wife would be more interesting rather than us just sitting there saying, how was your day?
16:15You know?
16:16But she's excited.
16:18Because I told her I have some wine that I could bring home.
16:20But first I got to taste it with Dr. John Brewer.
16:24And she was like, I love wine.
16:25And there's red wine.
16:26And she's excited for red wine.
16:27So she's excited to try it.
16:28Well, and it's something you can discuss and talk about it.
16:31But don't go overboard with it.
16:34It's basically, is it good or not?
16:37Yeah.
16:37You know, the people that say, oh, I taste essences of this, this, this, so-and-so.
16:42Well, you may, but I may not.
16:44Yeah.
16:44Somebody else may not.
16:45And they may say, you know.
16:47So the whole idea of what I call the sommelier routine, where they want to tell you all the little nuances of things that they find in the wine, it doesn't make any difference.
16:56Yeah.
16:56If you don't like it, you don't like it.
16:58So back to, if it tastes good, it's a good wine.
17:00So let's see if this one tastes good.
17:02And I'm going to be completely honest with you.
17:04I'll give you my feedback if I don't like something, I'll tell you.
17:07Yeah.
17:07But I have a feeling I'm going to like it, because I love money.
17:10Take your place.
17:11Just put yourself back in Chaucer's, England right now.
17:13See, elderberries were the grape of England.
17:19That is delicious.
17:22All of our wines have won international gold medals.
17:25So an independent panel has judged them to be correctly made for the fruit.
17:29You may not like one.
17:30I don't like cucumbers.
17:32That is so good.
17:33I feel like I could taste the honey.
17:35Yeah.
17:36Oh, yeah.
17:36Wow.
17:37Have that with a sweet dessert or a little baklava.
17:40It's really great.
17:41To anybody watching this video, when I upload it to the website, if you love honey, elderberry mead.
17:49I'm going to post some photos on our Instagram and all that.
17:52This is the wine you need to try.
17:54Holy moly.
17:56That is delicious.
17:57I've never had wine like that before.
18:01I've had dessert wine before, but I wouldn't consider that really a dessert wine.
18:06That is just a whole different flavor profile of wine that I've never tasted before.
18:13Oh, my.
18:13When you're trying to match a pair of foods with wine, the best thing is to look at the sweetness levels.
18:19Mm-hmm.
18:20Because your brain looks at things, and if you take a dry wine with death by chocolate.
18:26Yeah.
18:27Okay?
18:27Your brain's going to go, ah, there's something wrong here.
18:31It's just the way it works.
18:34It's psychology more than anything else.
18:36Yeah.
18:36So, the next bottle of wine from Wildwood Cellars is spiced wine.
18:43Yes.
18:43Tell me a little bit about this one.
18:45That is an authentic German glühwein, or English wassall.
18:49Okay.
18:49And you serve it warm.
18:51And by the way, hold the whole cap as you twist it.
18:54It's easier.
18:55Yeah, I got it.
18:56Yeah.
18:57I got to hit the gym.
18:58It's not like a water bottle.
19:00You hold the whole cap and twist it.
19:02That smells good.
19:03Yeah, that should typically warm up.
19:05So, in Europe, when you're outside, you're invited in for a cup of hot spiced wine to
19:11warm up.
19:12Mm-hmm.
19:13Wassailing meant singing some Christmas carols.
19:15You're invited in for a cup of hot spiced wine.
19:18Who do we teach this song to?
19:20Grade school kids.
19:22So, we're teaching them a song about drinking wine, but if the teachers don't even know that.
19:29This one smells good.
19:30It kind of reminds me of like a clove, maybe.
19:35Yeah, it's cinnamon and cloves.
19:37It's Christmas in a bottle.
19:39That's what I'm getting.
19:40Yeah.
19:40And our American version of this is mulled cider.
19:44So, would you say this is a good bottle of wine to have on like Christmas Eve and Christmas
19:48or holidays?
19:50Let me see.
19:51Yeah, holidays.
19:51Anytime it's cold.
19:53In fact, you can pour that over your ham as a glaze.
19:56It really works nice.
19:57Let me see.
19:58Let me see.
20:00Yeah, that's Christmas.
20:03That is 100% Christmas.
20:05That's the flavor of Christmas.
20:07That was also the only wine served in the Olympic Village in the 2002 Winter's Olympics.
20:13Wow.
20:14See, now...
20:14We want a national competition to be able to do that.
20:18Now, I'm struggling to which one I like more.
20:21The elderberry meat.
20:22That's spice.
20:23Oh, my.
20:25That is so good.
20:26You can have them at different times with different things.
20:28That's the nice part.
20:29I want them all at once.
20:33That one is delicious.
20:35Spiced wildwood cellars.
20:38And, you know, our radio station, we become an all-Christmas station around the holidays.
20:45I have to introduce our listeners.
20:46Once we play all-Christmas music to that absolute deliciousness.
20:51The first thing about that, it's already made.
20:53All you do is pour it in the glass, put it in the microwave for a few seconds, and enjoy it.
20:57So that's even, like...
20:59I know you said serve it warm, so you're not saying, like, room temperature warm.
21:03You're saying actually heat it up.
21:04Heat it up, yeah.
21:05Gotcha.
21:06Actually, if you're going to, at the radio station, you can put a couple bottles in a crock pot with a warm setting.
21:12Not low, but warm.
21:14Let's sit there and enjoy it all day long.
21:17I love that.
21:18And that was absolutely delicious.
21:20But, John, I'm a little scared right now.
21:24Because you also sent me Wildwood Cellars Green Devil Jalapeno Wine.
21:34Now, before we talk about this, don't think I didn't notice the little warning label it gives you.
21:42Now, to everybody, Wildwood Cellars warns you about something.
21:49You guys tell us.
21:51We'd love to tell you to drink this spicy jalapeno wine, but we really can't.
21:56It's the next best thing to setting your mouth on fire and try to put it out with gasoline.
22:02You can drink it.
22:04Just don't say we didn't warn you.
22:07I'm nervous and excited at the same time.
22:15Well, let me give you a little hint.
22:17Take a little bit of it and get yourself another cup of the elderberry mead that you can chase it with.
22:23Because that will cool you back down.
22:25Oh, boy.
22:26We really made this to cook with.
22:28It's wonderful to put jalapeno flavor in things.
22:32And some people love to drink it.
22:34So it just all depends on your taste.
22:35I have my elderberry mead just in case.
22:39Yeah.
22:40I'm really scared.
22:47All right.
22:48When I cook tilapia, I put a tablespoon of olive oil, a tablespoon of jalapeno wine, a half tablespoon of lemon juice and some spices.
22:59A couple of tilapia fillets.
23:01This might be better for, like, a marinade.
23:05Yes.
23:05Right.
23:06Or if you want to put it with fajitas or anything you want to put jalapeno flavor into.
23:12Before I take a sip, I got to do the smell test.
23:16Woo!
23:17That smells spicy.
23:20Uh-huh.
23:20Now, what was your inspiration to making a jalapeno wine?
23:24Well, we actually make a jalapeno jelly.
23:27Okay.
23:27And we had a whole bunch of them left over.
23:31And it was just a lark.
23:33We said, well, we kind of need to cook with.
23:35Yeah.
23:35And so that's how we started.
23:37And now we do thousands of gallons of that a year.
23:40So I have a decent amount in this cup.
23:44We're going to go for it.
23:46Cheers, John.
23:47Cheers.
23:50You have my blessing.
23:52All right.
23:52Here we go.
23:57Oh, that is a shock to the system.
24:04Woo!
24:05Okay.
24:06Woo!
24:07Chase it with the mead.
24:10Woo!
24:10Yeah.
24:13Woo!
24:16Woo!
24:18Wow, that is hot.
24:20Yeah.
24:21Woo-hoo-hoo!
24:22Woo!
24:22Your whole face is going to be red.
24:29Am I tearing up?
24:32That is spicy.
24:35Woo!
24:37The nice thing, it doesn't seem to be hurt by letting it sit out on the counter.
24:42So I've had one that I've, you know, cooked a little here and there,
24:45opened various times for over four months, and it's still perfectly fine.
24:49I don't think the capsaicin is going to let anything hurt that wine.
24:53You know what?
24:55It's spicy.
24:56And the spice is still there.
24:58And once you take a sip, it's a shock to the system.
25:02It's like a punch in the face, like, boom, here's the jalapenos.
25:05Um, but as time goes on, it cools off, and I'm just really tasting the flavor of the jalapeno
25:16rather than just the spice of the jalapeno.
25:20The heat, yeah.
25:21Yeah.
25:21And I love, like, pickled jalapenos, and I love jalapenos on my sandwiches.
25:27So I enjoy the flavor of jalapeno.
25:29So at first, it's like a, here's the spice, and then it starts to cool off.
25:34I don't know, maybe, if I took the elderberry mead and that really helped it cool off.
25:39Well, it does, yeah.
25:40But this...
25:42Take a little bit of the spiced wine, and just put a couple drops of the jalapeno in it.
25:48Oh, so like a little mixture.
25:49Yeah.
25:50All right, let's try that one out.
25:52It just gives a nice little lift to things.
25:55I'm waiting for my boss to walk into the studio.
25:58I'm like, oh, what are you doing?
26:01You having a little party?
26:03Experimentation.
26:04Yeah.
26:04All right, so we put the spiced wine with the drop of the jalapeno.
26:09Yeah.
26:11All right.
26:15Now this is more like Christmas in hell.
26:25You're on to something, John.
26:27Yeah.
26:27Ain't that fun?
26:30A little bit of a mixture.
26:33Because I do like hot sauce and all that stuff.
26:38You're on to something.
26:40Because it's like sweetness with a little baby punch.
26:43Mm-hmm.
26:44I like that.
26:46But this, I'm just picturing, you know, taking a bunch of chicken breasts, putting it in a Ziploc bag, pour a little bit in, maybe some lemon, salt and pepper, letting that marinate overnight.
27:00Ooh, that would be delicious.
27:02Yeah.
27:03Yeah.
27:03We do a marinade that's chicken stock, jalapeno wine, and a few spices.
27:10Same kind of thing.
27:11Just let it marinate.
27:12Put it on the grill and then put the smoked chicken back in that.
27:15And it makes its own nice sauce.
27:18Now I will say, these two bad boys, these are next level wines.
27:27These are flavors, I can't even put it into words.
27:33The type of wine you created with these two.
27:35And even this one, this is like, I've had plenty of red wine before.
27:43I've had like a, I find myself always gravitating to a Cabernet.
27:48Yeah.
27:48But I don't think I enjoy Cabernet anymore because this one is like, I feel like I could taste the fruit more when I drink this.
27:59Yeah, the thing what they do, they have to look at dry wines.
28:03Dry means sugar less than your threshold for sensitivity.
28:07So things don't taste sweet.
28:09And the presence of tannin, which tends to dry out your mouth.
28:12Yeah.
28:13All right.
28:13Grape tannin dries your mouth right in the front.
28:17And the oak tannin we put in there via oak barrels or oak alternatives, dries it across the rest of your palate.
28:24All right.
28:25And the idea is to have a balance.
28:27Well, so much of the time they make wines way too tannic.
28:31That's not what people want.
28:32Yeah.
28:33That's why Pinot Noir is not nearly as tannic as Cabernet or Syrah or Merlot.
28:39And that's, to me, it's a little more drinkable with food.
28:43Yeah.
28:44Now, as a young buck like myself who's big into social media and everything, this one, I could see you like sending out to,
28:58there's the content creators on social media who, like, eat spicy food and people just enjoy it and they make videos about it and they blow up.
29:07Look, I need to send a bottle of this to a spicy content creator and be like, I dare you to drink a whole glass of this and tell me your mouth isn't on fire.
29:17That, because you said people actually just, like, drink glasses of wine of this, right?
29:26Yeah.
29:27God bless them.
29:29I don't know how they do it.
29:30I mean, like you said, like I said, I would love to marinate my food in this, but I don't know if I could drink a full glass.
29:38Oh, well, and actually at Thanksgiving, my guys, our production guys, brined a turkey with that, the jalapeno wine, low temperature smoked it for an hour, and then deep fat fried it.
29:50And I just put the jalapeno smoke right through the meat.
29:53It was great.
29:54See, I think that is a great idea.
29:56I would marinate every single food I have with that just for that little zing of flavor.
30:03But if I drank a whole glass, I might cry.
30:07Like a little baby.
30:08And I love jalapenos, but that is spicy.
30:12And I think I've realized why I like pickled jalapenos rather than raw jalapenos.
30:17Because raw jalapenos is, you know, that punch to the face.
30:21That gives you the punch to the face.
30:24So if you love spicy stuff, whoever's watching this video, if you love spicy stuff, Green Devil.
30:29I'm going to create more pictures because it's kind of hard with the filter on the background.
30:34Green Devil jalapeno wine from Wildwood Cellars.
30:38Now, John, now that we went through the different types of wine, anybody watching the video needs to know how they could find you.
30:48How can they order your product?
30:50You might want to drop your website, your social media, if you know that off the top of your head.
30:57What's the website for Wildwood Cellars?
30:59It's wildwoodcellars.com.
31:02But we spell wild with the Old English spelling.
31:05So it's W-Y-L-D-E-W-O-O-D.
31:10And then Cellars, C-E-L-L-A-R-S.com.
31:13And we can ship to about 43 states right now.
31:17So not a problem.
31:19So that's awesome.
31:21And I'm going to tell you, this spiced wine, elderberry mead, I don't know how I'm going to drink any other wine, John.
31:30Well, I appreciate that.
31:31Now I'm going to be judging everybody else.
31:33I'm going to go to the store and be like, Cabernet Sauvignon.
31:37See ya.
31:39Not drinking you unless you're elderberry.
31:43Well, I appreciate that.
31:45But believe it or not, I still drink Cabernet, too.
31:47Do you?
31:47Oh, yeah.
31:48It just depends on your mood.
31:51I feel so much more sophisticated now that I've moved on to elderberry.
31:56Well, it is one of the oldest fruits around.
32:00We know that Stone Age man ate elderberries 18,000 years ago.
32:04So it's been around for a long, long time.
32:07I'll be honest with you.
32:10I'm still a little...
32:11I'm sweating.
32:15No, but all honesty.
32:18These wines, absolutely delicious.
32:20I appreciate you sending me a few bottles to try with you.
32:25I'm going to post your link to your website on the page that we create for this video.
32:32So this way, all of our listeners, anybody who visits our website could check it out.
32:38Try some wine they never had before.
32:40And I dare, I dare every single person watching this video, drink a full glass.
32:48You can't do it.
32:49You can't do it.
32:50You can't do it.
32:51You can't do a full glass of Green Devil Jalapeno wine.
32:55Unless you're like a Spice King.
32:57I don't know.
32:59Maybe some of the people that really love ghost peppers.
33:01Yeah.
33:01But just in case it burns your mouth off, just know he warned you.
33:08He said not to drink it.
33:09He said, don't do it.
33:11I'm telling you right now, don't drink it.
33:13But you decided to buy it anyway.
33:16Well, John, this has been awesome.
33:18This is the most fun I've had during an interview ever.
33:22Maybe because I got to drink a little at work.
33:27Well, you have a few other bottles to talk about one of these days.
33:32And if you need a bottle to send to one of those influencers, just let me know.
33:35We'll make it happen.
33:36I'll make it happen.
33:37If you ever need help with anything, I'll send it their way.
33:40And then we'll make it happen just for you.
33:42All right, John.
33:42All right.
33:43Sounds great.
33:43John, cheers.
33:44Hold on.
33:45Hold on.
33:45One more time.
33:46Which one do I want?
33:47Let's try the elderberry mead.
33:50There you go.
33:52Pour myself a little bit extra.
33:56Cheers, John, to some delicious wine.
33:59This has been the best time I've ever had in my life.
34:05So good.
34:06Cheers, John.
34:06Thank you so much for your time, man.
34:08I appreciate it.
34:09You bet.
34:10Same to you, man.
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