The Evolution of Bordeaux: Old Vines, Climate Change, and the Future of Fine Wine

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I think the main point is, do you like or not the wine?

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What pleasure do you have to. Or emotion do you have to drink it?

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And this is also the message that has to be delivered by the

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Somme. Don't make it too complex. Even

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with fine wines, they are produced to be drunk and to give you

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pleasure. Sit back and grab a glass.

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It's Wine Talks with Paul King.

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Hey, welcome to Wine Talks with Paul Kay. And we are in studio today in

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beautiful Southern California, January day. And we are going to have a conversation with

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Cyprien Champagne from Chateau Aubailly. Hey, have a watch. I

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just came out with a podcast about Winter Song.

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It's a rom com, which I just heard this term romantic comedy

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held in Armenia. It's the first one ever done. It's in Prime Video. It's

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really quite interesting. And I had the whole production crew in here

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to talk about the production and how it came about. Have a listen to that.

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But not why we're here. It's good to see you, Ciprian. Again. We met

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either at the chateau, passing when we were there, or.

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Or maybe here in Los Angeles. Maybe here, yes, in a tasting,

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as we are pretty often in the US and pretty often in

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California. Yeah. Chateau Bailly, which.

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We've been there. We've. Veronique, the

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directories has been there how long she's been there, like 20 years, 30 years or

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something? Almost 30 years, yes.

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But it seems to be on the cutting edge of

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today's wine environment, particularly when the

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industry is sort of slow. Bordeaux's got its woes,

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but you guys are out there shaking the tree all the time. You are traveling

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all the time. She's traveling all the time. You're going to be in Paris at.

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I mean, is that the strategy? You're the sales director and marketing

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communications director. I don't know if it's a

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strategy, but for sure it's in the DNA of the chateau

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to never stay and to always

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question how to do better, how to improve. How to be more

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precise, how to improve the quality, how to improve the

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hospitality also. And that's where we.

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We decide everything. So each time we have a decision to make,

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is it going to improve the quality of the wines, improve the quality of the

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relationship with our partners, improve the quality of the hospitality, improve the quality

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of how we welcome people at the chateau. Is that done

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as a group, like in a board meeting type of thing, or is this passing

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in the vineyard having conversations or how these strategies sort

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of develop? No. So we have a board meeting, we have

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the owners, the Wilmers family, with

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whom we are discussing very frequently, they are very well

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involved, I mean, in the. In the decisions made at the chateau. But

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that's also, I would say, a spirit within the team. And

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people joining Aubain, they immediately

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embrace that spirit. And

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I think seeing the other being in

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that mindset helps you being yourself in that mindset. You see what

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I mean? Well, isn't he a teacher, Santa Cruz

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or something? Yeah. Chris Wilmers, who is the chairman of

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the board and the owner, he's a

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professor of ecology and environmental science at the University

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of California in Santa Cruz. Absolutely. Yeah. Well, that would

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have an influence, wouldn't it? That sort of philosophy that he's bringing around?

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For sure, it has an influence and it's a great asset for Obei because,

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of course, environmental questions are crucial,

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particularly since a couple of years, and having

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him helping us, deciding or

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researching also, what is the best way to do at

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Obai is a great asset.

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Let's talk about that for a second. The sustainability side of things. I was thinking

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about it, and you said something very interesting that made me trigger this. And this

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is this idea of terroir, which I guess you're

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starting out learning about wine. You read about terroir and you sort of grasp

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this idea of the soil and the earth rotation and everything, and

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then you start thinking a little deeper and that, that terroir, of course,

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part of it has to be the winemaker's philosophy about

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wine, their history, what they've done, where they've been, that

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little nuances, a little, you know, fermentation

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techniques or barrel techniques or in the vineyard, techniques

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that start to evolve because of somebody's history can be part of the terroir.

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But now, that thought that you just said reminds me

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that that terroir also probably starts in

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the boardroom as well. Isn't that part of that

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energy that's coming from the wine? Yeah, definitely.

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I think the terroir is central, I would say,

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and we are. The terroir will remain, and all

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the people working now at Obai will. Will. Will move

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at some point. So that's why it's key and central.

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And. Yeah, so we all. What we do is

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to first, of course, respect that terror, but also

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to try to. To take the best of it. I mean,

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and it's a. It's a mark of respect to. To. To do the best

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from. From that. You see what I mean? Yeah.

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So I wonder, this whole movement for sustainability, which

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clearly the owner being. What he. What he does

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is. Is Interested in having. And

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Bordeaux seems to be one of the spearheads in the wine industry for

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sustainability. But it was always like that. How long have you been doing this? Have

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you always sensed that idea of respect for the terroir, even

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when times were tough? Yeah, no, that's a good question. I think

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generally speaking, Bordeaux in the

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70s, in the 80s, was more in a

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approach of producing as much as possible.

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And also at that time, clearly we were less

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globally, all of us conscious about all these

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sustainability and environmental questions. Since

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now, I would say 10, 15 years, huge progress

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have been made and Bordeaux is really

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doing extremely well on this point with different

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strategies, some being organic or biodynamic. It's not

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our strategy. With the

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help of Chris Wilmers or Orner,

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we are following a kind of third way, which is trying

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to. For any decision made, to take

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into account, of course, the impact on biodiversity, but also

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the impact of carbon impact and the impact

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on health for the people working in the vineyard, but also for the neighbors

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and of course, for the consumer. And this

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is also central. But even in the past,

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I think sustainability was already a question.

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At Obai, we have never used any weed killers, we have

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never used any insect killers. We have a very old

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vineyard, which means that it's also a way to be sustainable.

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We mentioned it earlier, some plots that

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are 120 years old, still alive, still producing.

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To. To maintain such an old vineyard, you have to

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have a sustainability in. In your. In your approach.

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Necessary. Yeah, it's interesting because old vineyards,

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deeper vines get their nutrients. You can

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screw it up for sure by doing these things. Has that.

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Has that made that vineyard or your vineyards, these old vineyards, a

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little more resilient to the global climate change?

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Yeah, absolutely. It is. It's

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interesting to see that our very old vines, they are

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resisting pretty well to more extreme weather. So what we see is that

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the yields are, generally speaking, a bit

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lower, but much more constant. Which means

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exactly what you mentioned, that or vineyard. This old vineyard

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is particularly resistant and resilient and.

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And is facing extremely well. The more extreme weather we have, we have to

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face. Now, you know, this is a brilliant. This is a brilliant

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thing I came up with. Okay, you have to listen to this very carefully. Yeah.

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Okay, so I'm listening to you. I have to tell myself this,

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that in a vineyard like Obie, and

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probably most vineyards and board though, that are

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earnestly a sustainable b, trying to protect the vineyard and

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pass it on to the next generation, that mentality. Right, yeah. That

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there are no bad vintages. That's a

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good thing. I think we have no more

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bad vintages also for two important

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reasons. First reason is climate

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change. We are benefiting. It's not

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politically. Politically correct. That's what you say. This political show,

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but we are benefiting from warmer, longer,

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drier summers and particularly late grape vitals such as Cabernet

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Sauvignon that requires such warm, long and dry

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summers is benefiting from

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the global warming and these conditions. On the other hand,

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we are impacted by the climate

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change mostly in spring, and we are facing more extreme

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spring conditions now with higher risk of frost,

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higher mildew pressure, and so on. But this longer and

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better summer, I would say, helps us producing fruits

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that are riper. We have a better control of maturity,

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and therefore we can produce a better wine. And the second

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reason why we have no more bad vintages is that

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incredible progress have been made in vinification in the

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tools. Also, important investments have been made in. In the wineries

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to. Yeah. To. To. To vinify more softly and to

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get a better expertise in vinification. Yeah. Now,

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here's my. Here's the ultimate definition. Yeah.

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And that is given the way Obay functions and the

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way you have an honest, humble

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approach to what you're doing, that as long as that vintage,

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that what's in the bottle is representing what you

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were given. If you're. However the grapes came out, however

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you. With all the experience and I. It's hard for me to explain this

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sometimes to people that are learning wine

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that it could take a hundred years to understand

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what you're going to get from this vineyard. Like, in other words, you ha. It's

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just experience. You and I can start a vineyard tomorrow, but we have no

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idea what we're going to get, how we're going to get it. But if you

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represent that vintage, the

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terroir, the weather, the soil, all the different things

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that go into a vintage, that you've created an honest

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expression of that vintage. Yes. And that's clearly

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one of our goal. I mean, we don't want a wine that is

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standardized and every year the same. And that's a

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challenge. What we want to do is to have a recognizable

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style that is constant and some

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variations around that style that are the

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reflection of the weather of the year. Okay. So it's

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like in music, you have the theme that is the style of the estate

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and variations around that theme. And these variations

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are the reflection of what happened during the year. And we are very happy to

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have differences from a year to another. And personally, I think it would be

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boring if it would be. It was every year the same. Yeah. So that leads

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into this. And since you're in the marketing, sales side,

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that and I love the way you said that there's a style, the Obail

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style. So if I'm an Obail fan, I know that I'm going to get

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in the bowels of the Obailee. We're trying to create the style that represents

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Obail, but we are also influenced by the vintage

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and things that go on. And I think that's a great way of putting it.

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But wine is consumer driven.

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And so years ago I read an article where

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this gentleman was lambasting, criticizing the

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wine trade because we were not going to the consumer asking them what they want.

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We're only delivering what the vineyard and the terroir gives us, which is what

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the expression of wine should be. Right. But you go to

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the supermarket and that's what you see. All the consumer driven wines that seem to

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have, I'm not sure you can tell the difference between half the wines

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that are in the shelf because they're all driven towards a formula.

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And so I'm wondering, what I try to

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wrestle with was, is that consumerism, that formula driven

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wine, more prevalent today

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2026 than it was

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1985 or 2000 or even 20 years ago?

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Like is the industry moving more towards

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consumer driven products, including

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packaging, and less about an honest

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glass of wine or in my opinion, this is my

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opinion. Every generation comes around to understanding what,

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what's in a bottle of Obail? That's

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tough question, tough question, tough question.

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I can answer at least for all category of wine, such

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as Obail Classified growth. And I think

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of course, we are more than happy when our wines

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are bought and drank. And that's the reason of

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doing that job for all the teams or raison d' etre is to

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produce high qualitative wines that are drunk

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and that creates emotions and pleasure to the consumer.

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But on the other hand, with the nature,

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you, you cannot really cheat with nature, I think.

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And we want also to be the reflection

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of where we are from, of the weather of the year and so on. And

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therefore we cannot just answer what we

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think the consumer needs are because we are fully dependent on

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nature. However, what we see in

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the recent years is generally speaking, people are

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less patient to age their wine in their cellar

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and they have less space and they prefer drinking wines

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younger than in the past. And it

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happens that the weather conditions and the progress

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made in vinification in the recent years help us to propose

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wines that are much more approachable in their youth than they were in the past.

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But I wouldn't say we are. We have changed

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significantly our way of making our wines to please

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some consumers. Palate. I wouldn't say so. And I

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also say that even more as

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Aubay, because Haubai's

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style is very recognizable and is very

245
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constant. And that's something we are very proud of, that

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if you taste a haubai that is 10, 20, 30 or 40 years old,

247
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you will recognize this same style. And we were not impacted, impacted by

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some trends or other. And we are

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very loyal to our style. And that's something in the end that

250
00:15:53,790 --> 00:15:57,550
the consumers, the sommeliers and the collectors

251
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love with obey. It's precisely that consistency in

252
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terms of style and quality. Of course, the most poignant, let's say the

253
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most obvious, the most rewarding thing

254
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that happens with me and my friends who

255
00:16:13,370 --> 00:16:16,330
have come to wine over the years is

256
00:16:17,290 --> 00:16:20,570
they latch onto the mainstream versions.

257
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I'm not going to name any names, but there's many wines, of course, in Napa

258
00:16:24,570 --> 00:16:28,289
Valley and Paso Robles that, that people see the

259
00:16:28,289 --> 00:16:32,130
label and they've created great branding, but they get bored

260
00:16:32,130 --> 00:16:35,450
of them because they don't represent anything.

261
00:16:36,730 --> 00:16:40,180
They just add sugar or micro

262
00:16:40,180 --> 00:16:43,500
oxygenate or whatever they do to make this character that is

263
00:16:43,580 --> 00:16:46,860
pleasing to the palate, to the, to the novice, so to speak.

264
00:16:47,660 --> 00:16:51,300
And then when they taste an obai or any other classified

265
00:16:51,300 --> 00:16:55,140
growth that has character and interest and most importantly, the word you

266
00:16:55,140 --> 00:16:58,700
used earlier, emotion, their light goes on.

267
00:16:58,780 --> 00:17:02,580
Yeah, and, and I think that's the ace in the hole for

268
00:17:02,580 --> 00:17:06,190
us. In other words, that is what keeps the wine industry

269
00:17:06,510 --> 00:17:09,950
going because of that curiosity and that emotion

270
00:17:10,190 --> 00:17:13,550
like no other beverage. Yeah, that's true. It doesn't happen with beer.

271
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Bourbon. Right. You know, you get it's. Though I do know people

272
00:17:18,790 --> 00:17:22,550
that drink the same bourbon every night, every time they go somewhere. But, but, but

273
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I think this is what. When I read all the

274
00:17:26,310 --> 00:17:29,430
pundits and we have to rethink the industry, we have to come up with new

275
00:17:29,430 --> 00:17:33,110
language. And I'm like, I don't think so. You know, we're just

276
00:17:33,110 --> 00:17:36,030
going through this phase. Yeah, exactly. And

277
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yeah. And of course, number

278
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one criteria will be keep doing high qualitative wines.

279
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I think it's absolutely necessary. And you cannot

280
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play with quality. And

281
00:17:52,350 --> 00:17:55,070
then it's a matter of education also.

282
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And we work hard to, to educate

283
00:18:00,060 --> 00:18:03,660
the younger generation to the pleasure you can

284
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find with these fine wines,

285
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discovering the differences from a vintage to another, from a

286
00:18:10,620 --> 00:18:12,860
vineyard to another, from an appellation to another.

287
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And when you put your finger in that discovery,

288
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it's an endless story and usually people love

289
00:18:22,820 --> 00:18:26,270
it. So education is, is crucial also. It is

290
00:18:26,270 --> 00:18:29,950
endless. And that's, maybe that comes circles back to the very first part of our

291
00:18:29,950 --> 00:18:33,710
conversation, which is that's why you get on a plane and you fly around and

292
00:18:33,710 --> 00:18:37,350
you have these conversations. A very slow industry

293
00:18:37,510 --> 00:18:41,150
anyway. And then it's even slower to get the wines

294
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into the hands of the people that could, could make a difference

295
00:18:44,990 --> 00:18:48,790
for the, for the brand. And you said something earlier which sort of.

296
00:18:49,030 --> 00:18:52,550
It aligns with the idea that, you know, in California we've pulled up, I think,

297
00:18:52,550 --> 00:18:56,050
50,000 acres of white vines, cannot

298
00:18:56,050 --> 00:18:59,850
predict the changes in the industry. But in wine, you have

299
00:18:59,850 --> 00:19:03,650
to think at least five years out as what you're doing. And so all of

300
00:19:03,650 --> 00:19:07,490
a sudden, five years out, the marketplace has changed

301
00:19:07,650 --> 00:19:11,489
and you have way too much wine. Yeah. And what's interesting, I

302
00:19:11,489 --> 00:19:15,330
do a lot of business and work with the Armenian wine community because they're.

303
00:19:15,490 --> 00:19:19,090
And what they've done in the short amount of time since technology

304
00:19:19,410 --> 00:19:23,100
showed up after the Soviet era is pretty

305
00:19:23,100 --> 00:19:26,820
amazing that they've been able to change. Not unlike the Bordeaux change from

306
00:19:26,820 --> 00:19:30,420
the 70s to, to now, but they

307
00:19:30,420 --> 00:19:34,260
have a glut now. Yeah. Everybody jumped in. They

308
00:19:34,260 --> 00:19:36,380
want to be part of the industry and they think it's going to make a

309
00:19:36,380 --> 00:19:38,540
lot of money and all the rest of it. And I get my own brand

310
00:19:38,540 --> 00:19:41,460
and taste my own wine and all that, and all of a sudden there's not

311
00:19:41,460 --> 00:19:45,220
enough drinkers for all the brands. Right. And it's very

312
00:19:45,220 --> 00:19:48,750
hard to get going. But that's always been the case. We see that at the

313
00:19:48,750 --> 00:19:52,590
moment in Bordeaux, in less renowned appellations, you

314
00:19:52,590 --> 00:19:56,350
have also a lot of vineyards that are pulling out some vines and so on.

315
00:19:56,350 --> 00:19:59,230
And we are. And we estimate that in

316
00:19:59,230 --> 00:20:02,550
2026, after all these

317
00:20:03,270 --> 00:20:06,990
vines pulled out, we will go back to the size of the

318
00:20:06,990 --> 00:20:09,190
vineyard in the early 80s.

319
00:20:10,390 --> 00:20:14,230
Wow. So that's really going back. So. Yeah. And it

320
00:20:14,230 --> 00:20:17,590
reflects also these cycles we were

321
00:20:17,590 --> 00:20:21,390
mentioning. It's very sad for those who

322
00:20:21,390 --> 00:20:25,030
are obliged to pull out and to reduce the size of their

323
00:20:25,030 --> 00:20:28,629
vineyard, but

324
00:20:28,870 --> 00:20:32,710
that's life also. I mean, margins are hard enough in this industry.

325
00:20:32,710 --> 00:20:36,510
And then to have the expense of, you know, it

326
00:20:36,510 --> 00:20:40,170
costs money to pull vines out and start all over again. But what

327
00:20:40,170 --> 00:20:43,330
you're right about is it's a long term

328
00:20:43,890 --> 00:20:46,770
business anyway. So each time you take a decision,

329
00:20:47,730 --> 00:20:51,290
you have to look forward and very far away

330
00:20:51,290 --> 00:20:54,210
forward. And when you pull out vines,

331
00:20:55,730 --> 00:20:59,250
you need to wait minimum 15 years before

332
00:21:00,050 --> 00:21:03,810
you can get qualitative fruits produced

333
00:21:03,810 --> 00:21:07,660
by new, new plant advance. So if you decide to pull out

334
00:21:07,660 --> 00:21:11,300
now, you need to estimate what will be the

335
00:21:11,300 --> 00:21:14,820
need in 15 years. I mean, how. Yeah, impossible. And

336
00:21:16,180 --> 00:21:19,780
also everything that is made in the vineyard will

337
00:21:20,499 --> 00:21:24,020
most of the time benefit more to the next generation than to ourselves.

338
00:21:24,260 --> 00:21:28,020
So that's also the beauty of that job. Yes,

339
00:21:28,340 --> 00:21:31,940
but the difficulty of that job. We're all just passing

340
00:21:31,940 --> 00:21:35,660
through this. Yes. You know, one of the things that I thought was

341
00:21:35,660 --> 00:21:39,500
very fascinating, particularly with the new Obailee tasting room

342
00:21:39,500 --> 00:21:43,300
and the experience there and this patch here. Les Amis

343
00:21:43,300 --> 00:21:46,540
Devant was a group in America. There were 150

344
00:21:46,540 --> 00:21:50,300
chapters. My dad had a chapter in the wine

345
00:21:50,300 --> 00:21:54,060
shop in that picture. And it was about the experience of wine.

346
00:21:54,060 --> 00:21:57,760
Now he's talking about 70. So you're talking about the judgment of Paris. You're talking

347
00:21:57,760 --> 00:22:01,440
about prior to that where nobody knew drank wine. The.

348
00:22:01,440 --> 00:22:05,160
The wine shop. The liquor store my father bought in 1969 was a

349
00:22:05,160 --> 00:22:09,000
liquor store. Yeah, it was beer, ice and booze and a little bit of wine.

350
00:22:09,160 --> 00:22:12,319
And he turned it into one of the top five wine shops in Los Angeles

351
00:22:12,319 --> 00:22:16,000
by 1975. And Jim Barrett, the

352
00:22:16,000 --> 00:22:19,800
owner of Chateau Montelena, would come in. It was a neighbor. And my dad carried

353
00:22:19,800 --> 00:22:23,560
the wines. We even carried the 1972 Chardonnay the year before they

354
00:22:23,560 --> 00:22:26,870
won. And because wine was

355
00:22:26,870 --> 00:22:29,510
experiential and they'd hold these dinners

356
00:22:30,630 --> 00:22:34,350
at the local venues and people would come and everybody be dressed up and

357
00:22:34,350 --> 00:22:37,630
Robert Mondavi would speak and all the, you know, even Michael

358
00:22:37,630 --> 00:22:41,269
Broadbent spoke. And I think

359
00:22:41,269 --> 00:22:44,990
that's coming back. I think it's almost necessary to come back. I think

360
00:22:44,990 --> 00:22:48,230
it's part of what builds

361
00:22:48,870 --> 00:22:52,470
the thought process of wine and the emotion around wine. And I think what you've

362
00:22:52,470 --> 00:22:56,260
done at Obailee is amazing for that exact thing. Yeah,

363
00:22:56,260 --> 00:23:00,060
you are, you are perfectly right. I think what's wine is

364
00:23:00,060 --> 00:23:03,780
also all about sharing. So I mean, what's nice

365
00:23:03,780 --> 00:23:07,620
with wine is sharing the bottle with friends, discussing, arguing

366
00:23:07,620 --> 00:23:11,420
and so on and all of that going on. And I

367
00:23:11,420 --> 00:23:15,260
think what's doing very well in Bordeaux

368
00:23:15,420 --> 00:23:18,700
at the moment, and Bordeaux was a bit late on this topic, is

369
00:23:19,100 --> 00:23:22,700
all the wine tourism and how we

370
00:23:23,380 --> 00:23:27,100
host events and welcome people. And we have opened now the

371
00:23:27,100 --> 00:23:30,780
doors of the chateaus. And since 10, 15 years now, big, big

372
00:23:30,780 --> 00:23:34,260
progress have been made in Bordeaux for that. And it's a booming

373
00:23:34,260 --> 00:23:36,740
activity. And that's the best way

374
00:23:39,139 --> 00:23:42,940
to reboost, I would say, or

375
00:23:42,940 --> 00:23:46,500
to boost the sales and the wine

376
00:23:46,500 --> 00:23:50,080
consumption because people are coming, they are seeing where the, the

377
00:23:50,080 --> 00:23:53,840
wine is made, how it is made, where it comes from. They meet

378
00:23:53,840 --> 00:23:57,560
the people making the wine and they can enjoy now

379
00:23:57,560 --> 00:24:01,080
in a lot of estates, lunch, dinner or whatever. And that's the case at

380
00:24:01,080 --> 00:24:04,400
Obei. And we are welcoming more and more visitors, always with

381
00:24:04,400 --> 00:24:08,200
personalized visits and taking a lot of time

382
00:24:08,200 --> 00:24:12,000
with our visitors to explain them, to show

383
00:24:12,000 --> 00:24:15,760
them around the vineyard, the winery, the chateau,

384
00:24:16,320 --> 00:24:20,160
taste with them, some wines and so on. And some of them are staying for

385
00:24:20,400 --> 00:24:24,180
also because we have some rooms or are. Are coming for lunch and dinner.

386
00:24:24,180 --> 00:24:27,900
Don't I know it. Yeah, and, and, and I think that's also

387
00:24:28,540 --> 00:24:31,940
a way to recreate some

388
00:24:31,940 --> 00:24:35,740
desires about, about wine. And, and,

389
00:24:35,740 --> 00:24:39,260
and these experiences are part of the pleasure of

390
00:24:39,260 --> 00:24:42,780
drinking wine now. Yeah. But I think Eno tourism is up

391
00:24:43,500 --> 00:24:47,220
all over. Yeah. And even with we,

392
00:24:47,220 --> 00:24:50,860
we're, we're going to Ireland and a few months we're going to drink

393
00:24:50,860 --> 00:24:54,540
whiskey. But the idea of visiting a facility that

394
00:24:54,540 --> 00:24:57,980
makes libations like that I think is part of

395
00:24:59,100 --> 00:25:02,900
almost all itineraries. I have coffee every morning at Starbucks, you know,

396
00:25:02,900 --> 00:25:06,140
which costs the plenty and so, and

397
00:25:06,700 --> 00:25:10,540
everybody, it's the neighborhood. So parents that I've known since

398
00:25:10,540 --> 00:25:13,740
little league days, my kids and all that. So they always stop at the table

399
00:25:14,220 --> 00:25:17,780
and they're always going somewhere and they're always saying where do you, where should we

400
00:25:17,780 --> 00:25:20,620
visit? And it's always about the winery. Now of course I'm in the wine trade,

401
00:25:20,840 --> 00:25:24,680
but it seems like so much of tourism

402
00:25:24,680 --> 00:25:28,480
in general is that you want to visit a winery. Maybe now,

403
00:25:28,480 --> 00:25:32,200
maybe it's not the primary function of your tour, but

404
00:25:32,360 --> 00:25:36,160
you want to do it. It's a destination, it's an interest factor. It's

405
00:25:36,160 --> 00:25:39,840
something fun to do. So Bordeaux never did

406
00:25:39,840 --> 00:25:43,360
that. Right. I remember going to Pouillac not even that long ago, maybe

407
00:25:43,360 --> 00:25:47,000
20, 15 or 14 and walking down the road,

408
00:25:47,320 --> 00:25:50,990
you can't go into the tasting rooms. It's appointment only. But that's

409
00:25:50,990 --> 00:25:54,670
changing a lot. A lot. Now. Almost, almost all

410
00:25:54,670 --> 00:25:57,390
the chateaus are. Have people

411
00:25:58,350 --> 00:26:02,190
dedicated to welcoming visitors to show them around

412
00:26:02,270 --> 00:26:05,710
the estates. And that's a good thing. And this activity

413
00:26:05,950 --> 00:26:09,510
is booming in Bordeaux. Not only in Bordeaux, but also in Bordeaux. And

414
00:26:09,510 --> 00:26:13,150
Bordeaux has so many assets because you have all these chateaus, all

415
00:26:13,150 --> 00:26:16,670
these various appellations with their specificities.

416
00:26:16,750 --> 00:26:20,510
The city of Bordeaux also is beautiful. You know

417
00:26:20,510 --> 00:26:23,130
what? That's an interesting maybe that is the

418
00:26:24,410 --> 00:26:28,210
consumer, consumer driven products don't have to

419
00:26:28,210 --> 00:26:31,690
be just sugared up wine on the shelf at the Ralph's market.

420
00:26:32,010 --> 00:26:35,530
But consumerism can be driven through innotourism

421
00:26:36,090 --> 00:26:39,370
that's consumer oriented. Right. I want to go visit

422
00:26:39,370 --> 00:26:43,050
Bordeaux Chateau. And then you

423
00:26:43,050 --> 00:26:46,490
get. And then the economics come into play

424
00:26:46,890 --> 00:26:50,020
and marketing comes into play. And this is what I mean by that.

425
00:26:50,820 --> 00:26:54,660
The original premise of social networking, and I did a lot of

426
00:26:54,660 --> 00:26:57,940
it at the Wine of the Month Club was, and it still is,

427
00:26:58,260 --> 00:27:01,820
if one person tells 10 people and they tell 10, they tell 10, they tell

428
00:27:01,820 --> 00:27:05,580
10%, they've sold a hundred thousand people. Now, what about, you know, tourism?

429
00:27:05,580 --> 00:27:09,140
If 10 people show up in a group to taste wine, they go home, they

430
00:27:09,140 --> 00:27:12,620
pour wines for 10 of their friends, and all of a sudden, even though they

431
00:27:12,620 --> 00:27:16,400
didn't visit, this emotion for the experience has

432
00:27:16,400 --> 00:27:19,920
been conveyed to them through a dinner or through whatever they're doing.

433
00:27:19,920 --> 00:27:23,280
Yeah, definitely. And we treat any

434
00:27:23,280 --> 00:27:27,040
visitors very well also because we

435
00:27:27,120 --> 00:27:30,720
think, and I'm sure about, about that, I'm convinced about that,

436
00:27:30,720 --> 00:27:34,320
that they are becoming our ambassadors when they go back home.

437
00:27:34,800 --> 00:27:38,480
And we want ambassadors to be convinced as well. So we

438
00:27:38,480 --> 00:27:41,790
treat people particularly well also for that because

439
00:27:42,590 --> 00:27:46,390
we want them to go back home and to tell to their friends, we went

440
00:27:46,390 --> 00:27:50,030
to Obai, we drank amazing wines, we were, we had a beautiful

441
00:27:50,030 --> 00:27:53,790
visit, we had a beautiful lunch or whatever. And then these people,

442
00:27:54,110 --> 00:27:57,830
they will either buy our wines or come to

443
00:27:57,830 --> 00:28:01,630
visit us. And it's a way to increase the

444
00:28:01,630 --> 00:28:05,350
sales. The trip that we made to Chateau baida, there were 12 people. Now, let

445
00:28:05,350 --> 00:28:08,930
me tell you something. I did not set out to take

446
00:28:09,010 --> 00:28:12,690
12 people around, you know, not only Monaco for the Grand

447
00:28:12,690 --> 00:28:15,810
Prix, but Bordeaux in Paris. That was not my intention.

448
00:28:16,610 --> 00:28:20,210
And I opened my big mouth to my friends. You know, maybe

449
00:28:20,210 --> 00:28:23,090
there's two or three couples we love to travel with, but I thought, oh, we're

450
00:28:23,090 --> 00:28:26,770
going to Monaco, why don't you come? Thinking they would say no, because Monaco is

451
00:28:26,770 --> 00:28:30,610
perceived to be very expensive and you know, what a trip. Well, they all said

452
00:28:30,610 --> 00:28:34,330
yes. So I end up with signed up with 12 people and

453
00:28:34,330 --> 00:28:37,870
thank goodness Le Pape was open, the six

454
00:28:37,870 --> 00:28:41,150
rooms. We stayed at the chateau, which is an amazing experience. But the point of

455
00:28:41,150 --> 00:28:44,710
that is every one of the chateau that we visited, we went to

456
00:28:44,710 --> 00:28:47,950
Baili, went to Cheval Blanc, we went to La Grange,

457
00:28:49,230 --> 00:28:52,990
there was Angelou's. There was something that

458
00:28:52,990 --> 00:28:56,750
happened that if I have dinner with that group, which I'm probably

459
00:28:56,750 --> 00:28:59,470
going to do tonight, there'll be a comment

460
00:29:00,590 --> 00:29:04,190
of one of the events that happened at that chateau that day.

461
00:29:04,720 --> 00:29:08,560
It always changes whatever people remember at the time. And that's what's so important about

462
00:29:08,560 --> 00:29:12,240
this is this sort of memory and experience

463
00:29:12,480 --> 00:29:15,760
that they'll always bring home. Exactly. And also,

464
00:29:16,080 --> 00:29:19,600
I mean, drinking wine is

465
00:29:19,920 --> 00:29:22,720
always telling a story. And when you've been there

466
00:29:23,600 --> 00:29:27,400
and you, and then you're back home, you open the bottle of Ubai and you

467
00:29:27,400 --> 00:29:31,160
explain to your guests that you were there, you

468
00:29:31,160 --> 00:29:34,720
have met the technical director, you have seen the

469
00:29:34,960 --> 00:29:38,160
harvest or you've seen or whatever.

470
00:29:40,400 --> 00:29:44,120
It's something. Plus, I would say it will not change the taste of the

471
00:29:44,120 --> 00:29:47,520
wine, of course, but I think it's part of the wine

472
00:29:47,600 --> 00:29:51,360
telling story. And that's why I come back to what we

473
00:29:51,360 --> 00:29:55,080
were discussing earlier with the variations

474
00:29:55,080 --> 00:29:58,840
around that theme with the vintages. It's also, we

475
00:29:58,840 --> 00:30:02,450
are happy to remember what happened during that year. When we,

476
00:30:02,610 --> 00:30:06,250
when you open a vintage, it can be the vintage of your wedding or the

477
00:30:06,250 --> 00:30:09,930
vintage of your, the birth of your. Your son or girl or

478
00:30:09,930 --> 00:30:13,690
whatever, or something happened and you remember that and then you

479
00:30:13,690 --> 00:30:17,010
maybe remember the weather that was. And so on and all this

480
00:30:17,250 --> 00:30:20,970
is part of the wine. It's an emotion. Yeah. I

481
00:30:20,970 --> 00:30:23,570
will say in my career of tasting,

482
00:30:24,930 --> 00:30:28,690
every Tuesday for 35 years, unless I was sick or traveling,

483
00:30:28,690 --> 00:30:32,490
I tasted wine right on the other side of this wall, which

484
00:30:32,490 --> 00:30:35,690
amounted to a hundred thousand wines one time.

485
00:30:36,730 --> 00:30:39,130
The taste changed when the price went down.

486
00:30:41,130 --> 00:30:44,330
Only happened once, but it did change for whatever reason.

487
00:30:45,210 --> 00:30:48,930
So, you know, Veronique was

488
00:30:48,930 --> 00:30:52,490
gracious enough to house or to bring

489
00:30:52,490 --> 00:30:56,050
in a young woman from Cornell enology school,

490
00:30:56,050 --> 00:30:59,900
Lisa. Lisa K. She's been on the show. I

491
00:30:59,900 --> 00:31:03,300
told you that she, her vid, her video. And Veronica's

492
00:31:03,460 --> 00:31:07,300
seen it. Yeah, I've seen it too. Yes, it did very well

493
00:31:08,180 --> 00:31:11,940
in the realm of podcasts because it made its

494
00:31:11,940 --> 00:31:15,380
way around Cornell University. It was in the newspaper and all those kind of things.

495
00:31:15,380 --> 00:31:19,060
But is that a typical stagier type thing where

496
00:31:19,060 --> 00:31:22,900
you do that at Obie, or is it. Yes, we welcome

497
00:31:22,900 --> 00:31:24,340
a lot of intense

498
00:31:26,290 --> 00:31:29,490
frequently. So we always have every year intense

499
00:31:29,890 --> 00:31:32,850
in their final year of enologist

500
00:31:33,170 --> 00:31:36,690
diploma. And they are coming during two or three months

501
00:31:36,690 --> 00:31:40,530
during vinification. But on top of that, we

502
00:31:40,930 --> 00:31:44,770
very frequently open our doors to different intents.

503
00:31:45,010 --> 00:31:48,130
A lot of them usually, so they come from either Australia,

504
00:31:49,170 --> 00:31:52,530
South Africa, here it was California with Lisa.

505
00:31:52,770 --> 00:31:54,780
But usually they come from families

506
00:31:56,220 --> 00:31:59,180
involved somehow in the wine industry

507
00:32:00,780 --> 00:32:04,380
and very often from producers. So

508
00:32:04,460 --> 00:32:08,220
that was funny because last summer we had Lisa and

509
00:32:08,220 --> 00:32:11,940
just when Lisa left, we had a

510
00:32:11,940 --> 00:32:15,700
girl from South Africa coming. And then what is nice is

511
00:32:15,700 --> 00:32:19,380
that we have then that community of people all around

512
00:32:19,380 --> 00:32:23,180
the world who can talk about Obai, but it's also

513
00:32:24,540 --> 00:32:28,140
nice friends now friends of Obai, but also personal

514
00:32:28,140 --> 00:32:31,900
friends. We can visit, we can discuss about wine and

515
00:32:33,260 --> 00:32:36,780
we can go to visit them and they can come back

516
00:32:37,020 --> 00:32:40,860
and visit us and so on. So we always welcome people. And also

517
00:32:40,940 --> 00:32:43,980
because we are happy to share our experience,

518
00:32:44,620 --> 00:32:48,250
we are lucky to have this beautiful winery now that was

519
00:32:48,250 --> 00:32:51,010
built in 2020. That is really.

520
00:32:53,010 --> 00:32:56,810
I think she's a piece of art. She

521
00:32:56,810 --> 00:33:00,130
was very cute. And I think if you watch the video, I think I brought

522
00:33:00,130 --> 00:33:03,490
it up, I don't remember, but when we first started talking about it,

523
00:33:04,130 --> 00:33:07,690
you know, her interest in wine and this probably. Probably each

524
00:33:07,690 --> 00:33:11,330
intern has their own path. But her interest in wine

525
00:33:11,330 --> 00:33:14,970
came because they do have a small vineyard around their home in the San

526
00:33:14,970 --> 00:33:18,750
Fernando Valley. And they made a win from

527
00:33:18,750 --> 00:33:22,350
it. It was a Cabernet field blend. Yeah, Cabernet and

528
00:33:22,670 --> 00:33:26,270
Merlot. And it turned into a small brand.

529
00:33:26,990 --> 00:33:30,750
So a couple things happened with this one. It piqued Lisa's interest, so we

530
00:33:30,750 --> 00:33:34,070
sent them to Napa. She interviewed or had a chance to sit with the female

531
00:33:34,070 --> 00:33:37,910
winemaker up there at Sequoia Grove and spark her

532
00:33:37,910 --> 00:33:41,590
interest. And then when she went to enology school, you know, that more then, of

533
00:33:41,590 --> 00:33:44,830
course, you know, I can't imagine.

534
00:33:46,800 --> 00:33:50,480
Probably hard to quantify the impact the internship

535
00:33:50,480 --> 00:33:54,200
at OBAIL has on a person like that. Right. But what was cute

536
00:33:54,200 --> 00:33:57,360
was when she first said, she goes, you know, uncle Paul, I'm not so sure

537
00:33:57,840 --> 00:34:00,480
if I want to do this because they told me I'm going to go in

538
00:34:00,480 --> 00:34:03,920
the vineyard. And I don't know if I want to be in the vineyard.

539
00:34:04,480 --> 00:34:08,240
And I said, look, honey, if you don't want to be in the vineyard, you're

540
00:34:08,240 --> 00:34:12,040
not going to be a winemaker. Exactly. That's where you're going to be. And she

541
00:34:12,040 --> 00:34:14,140
goes the first day we're in the vineyard. And she goes, I love the vineyard.

542
00:34:14,450 --> 00:34:18,130
Yeah, she did really all the different jobs. So

543
00:34:18,450 --> 00:34:21,570
she was in the vineyard, she was in the winery. She was in my team

544
00:34:21,570 --> 00:34:25,370
also for the communication, marketing, wine tree Sim. She took part

545
00:34:25,370 --> 00:34:29,130
to some dinners with sommeliers from Los Angeles, by

546
00:34:29,130 --> 00:34:32,930
the way. Yeah, I know. Sebastian was in town. Yeah, exactly.

547
00:34:33,010 --> 00:34:36,770
So it was great. But you are perfectly right.

548
00:34:36,850 --> 00:34:40,210
If you want to work in that industry, at some point

549
00:34:40,930 --> 00:34:44,640
you need to go in the vineyard, in the winery, do

550
00:34:44,640 --> 00:34:48,080
the things to understand even if you are not going to be a vitner,

551
00:34:49,200 --> 00:34:53,000
spending time in the vineyard with the

552
00:34:53,000 --> 00:34:56,720
people, with the master of cellar is very important. And

553
00:34:56,960 --> 00:35:00,600
I personally. So I'M not in the technical part, but when I joined

554
00:35:00,600 --> 00:35:04,440
Obay, I spent three months with all this

555
00:35:04,440 --> 00:35:08,200
team. I've done the entire harvest. I've done the

556
00:35:08,200 --> 00:35:11,840
entire vinification of the vintage 2020,

557
00:35:12,120 --> 00:35:15,480
which is very dear to my hurt now. But

558
00:35:16,440 --> 00:35:20,080
I use that every day in my job, so it's important. And

559
00:35:20,080 --> 00:35:23,800
all the members of my team, every year they

560
00:35:23,800 --> 00:35:27,600
spend one or two days harvesting, one or two days in the

561
00:35:27,600 --> 00:35:31,240
cellar to make some tasks for the verification and so on. And I think

562
00:35:31,240 --> 00:35:34,520
it's important to keep the link with the production

563
00:35:35,160 --> 00:35:38,920
because it's the hurt of our job.

564
00:35:41,380 --> 00:35:45,180
My dad used to say, you know, you've gotta, you've gotta. I. I packed

565
00:35:45,180 --> 00:35:48,980
wine here. I charged the credit cards. When I first started with him,

566
00:35:49,140 --> 00:35:52,820
you know, I tasted with him. You know, it's kind of interesting when, when

567
00:35:54,660 --> 00:35:58,260
he called me, he says, I'm gonna sell the company I was working. I sold

568
00:35:58,260 --> 00:36:01,980
software. And he says, I've got an offer from the

569
00:36:01,980 --> 00:36:05,660
South African Wine of the Month Club. This is 1984, 87 or

570
00:36:05,660 --> 00:36:09,420
88. And he goes, maybe you should come check this place out. And so

571
00:36:09,420 --> 00:36:12,940
I came and I packed the wine and I charged the credit cards and

572
00:36:13,180 --> 00:36:16,860
I tasted with him. And then we went to a Bordeaux tasting in

573
00:36:16,860 --> 00:36:20,660
downtown la, and we were separated by different. This

574
00:36:20,660 --> 00:36:24,420
is really interesting to me, different rooms even. We tasted

575
00:36:24,420 --> 00:36:27,980
the same 25 wines. And it was a classroom type tasting.

576
00:36:28,380 --> 00:36:32,140
And we got in the car and he says, tell me your scores. And

577
00:36:32,140 --> 00:36:35,140
my scores, the way we scored at one of the month club is one, two

578
00:36:35,140 --> 00:36:38,910
or three. Yeah. And then I put. I added a 100 point scale after that.

579
00:36:38,910 --> 00:36:42,150
But one was no good at any price.

580
00:36:42,230 --> 00:36:45,830
Yeah. Two was just the way it is. We could use the

581
00:36:45,830 --> 00:36:49,390
wine in our club. And three was, the wine was good, but a little

582
00:36:49,390 --> 00:36:52,990
overpriced. And we were. Of the 25

583
00:36:52,990 --> 00:36:56,790
wines, we were only off on two of them. And then

584
00:36:56,790 --> 00:37:00,070
he says, I think you're ready. And he left. Never saw him again.

585
00:37:01,110 --> 00:37:04,790
He decided that he was done with this and moved on.

586
00:37:05,270 --> 00:37:08,700
You know, we're going to wrap up here because we're almost done with time here.

587
00:37:08,700 --> 00:37:12,380
But, you know, there is an interesting phenomenon in the wine trade, particularly in Napa.

588
00:37:13,580 --> 00:37:17,020
You know, tasting room

589
00:37:17,020 --> 00:37:20,620
traffic is off 30%. Yeah. And it's because

590
00:37:21,020 --> 00:37:24,740
of the cost. And this is what's kind of an undue

591
00:37:24,740 --> 00:37:28,460
influence, at least in the Napa Valley, where the hotels

592
00:37:29,660 --> 00:37:33,070
are charging the same amount they would if the place was full. Yeah.

593
00:37:33,460 --> 00:37:37,180
But they're not. They're running like 30% occupancy, but they're running

594
00:37:37,180 --> 00:37:40,580
with such less costs because they have a skeleton crew,

595
00:37:40,820 --> 00:37:44,420
housekeepers and all the rest of it, that now all

596
00:37:44,420 --> 00:37:47,900
that's affected is that the industry, the lack of

597
00:37:47,900 --> 00:37:51,740
tourism, because of the cost of tourism has. The

598
00:37:51,740 --> 00:37:55,300
tasting rooms are suffering. And it's a. I'm not sure what

599
00:37:55,300 --> 00:37:59,050
the resolve is because the economy is the way it is, but,

600
00:38:00,320 --> 00:38:03,240
you know, it's. It's a. It's a problem. So I think. And the point of

601
00:38:03,240 --> 00:38:06,840
that is I just drew this picture of a stool. It's kind of a three

602
00:38:06,840 --> 00:38:10,240
legged stool, right? You have tourism traffic, which is important, and you have

603
00:38:10,240 --> 00:38:13,880
wholesale traffic, which is important. And you have direct sales, which are

604
00:38:13,880 --> 00:38:16,080
important. How do you guys manage that?

605
00:38:19,920 --> 00:38:23,720
Very difficult. No, it's difficult. We. No, we

606
00:38:23,720 --> 00:38:27,370
have. So if you compare with Napa, I

607
00:38:27,370 --> 00:38:29,930
think the tourism is up

608
00:38:31,050 --> 00:38:34,810
in our. Vineyard, which is interesting. And the main difference is

609
00:38:35,450 --> 00:38:39,130
that when you go. Most of the time when you go to visit a chateau

610
00:38:39,130 --> 00:38:42,570
in Bordeaux, you go to the vineyard, you see the

611
00:38:42,570 --> 00:38:46,330
cellar, you see the barrel cellar, and then you taste. It's not

612
00:38:46,330 --> 00:38:50,090
just a tasting, it's a visit. You see,

613
00:38:50,170 --> 00:38:53,290
when I visited a couple of Napa vineyards, and

614
00:38:55,120 --> 00:38:58,920
actually I didn't visit vineyards, but I went to tastings, so

615
00:38:58,920 --> 00:39:02,320
it's interesting to taste, but that's. A really interesting thought.

616
00:39:02,400 --> 00:39:06,160
But what you want when you go to a

617
00:39:06,160 --> 00:39:09,760
vineyard is not only to taste the wine, is to

618
00:39:10,240 --> 00:39:13,960
see how it is made. You know, the backstage is something

619
00:39:13,960 --> 00:39:17,280
that people want to see, so that helps a lot.

620
00:39:18,160 --> 00:39:20,890
But of course, it's. It takes a lot of time.

621
00:39:22,330 --> 00:39:25,370
And on the same time, we need to

622
00:39:26,010 --> 00:39:29,530
deal with professionals, sommeliers, because that's the same for them.

623
00:39:29,770 --> 00:39:33,450
If you want your wine to be listed on a wine list,

624
00:39:33,610 --> 00:39:37,290
the best way to do it is to welcome the sommelier, to show the sommelier

625
00:39:37,290 --> 00:39:40,730
around the estate, taste some wines with him,

626
00:39:41,210 --> 00:39:44,890
and then he's marked with the experience.

627
00:39:45,210 --> 00:39:48,930
And normally he will buy your wine, list your wine, and

628
00:39:48,930 --> 00:39:52,730
then tell his clients, I went there and

629
00:39:52,730 --> 00:39:56,290
I tasted beautiful wines. But the estate is like this, like this. These are the

630
00:39:56,290 --> 00:40:00,090
specificities and so on. And he can be the right ambassador for wine.

631
00:40:00,970 --> 00:40:04,650
You know, I was thinking more dumb, but I have to touch,

632
00:40:04,650 --> 00:40:07,690
I have to touch on this before I ask you our medical question here.

633
00:40:09,130 --> 00:40:12,620
The world of sommeliers, you know, is an

634
00:40:12,620 --> 00:40:15,700
interesting world. And part of the

635
00:40:15,940 --> 00:40:19,300
contemporary conversations that occur around wine are

636
00:40:20,420 --> 00:40:23,460
changing the language of wine. Meaning, I think that means

637
00:40:24,180 --> 00:40:28,020
trying to remove the aristocracy, right? The snobby part of wine

638
00:40:28,420 --> 00:40:32,140
and There are many psalms that have embraced that, that

639
00:40:32,140 --> 00:40:34,660
I've met. We were in

640
00:40:37,020 --> 00:40:40,460
Palermo in Sicily. Yeah.

641
00:40:40,780 --> 00:40:44,580
And went to a restaurant on the seaside. And I couldn't

642
00:40:44,580 --> 00:40:48,380
get over the way that the energy and the enthusiasm and

643
00:40:48,380 --> 00:40:51,580
the inspiration he was.

644
00:40:51,580 --> 00:40:54,900
Slavic Psalm had. It was the best

645
00:40:54,900 --> 00:40:58,740
presentation. And anybody, whether you're a novice or an experienced

646
00:40:58,740 --> 00:41:02,500
person, would respect the way that this

647
00:41:02,500 --> 00:41:05,950
guy respected wine. Yeah. Then I went to

648
00:41:06,990 --> 00:41:10,710
extraordinary port tasting in Beverly Hills and I had

649
00:41:10,710 --> 00:41:14,350
a conversation with. With the Psalm there. And it was a

650
00:41:14,350 --> 00:41:17,990
totally different mentality. It was the old school song

651
00:41:17,990 --> 00:41:21,790
mentality where I know and you don't. And I think that's

652
00:41:21,790 --> 00:41:25,510
part of the, like I said, aristocracy of

653
00:41:25,510 --> 00:41:29,230
wine. Yeah. I think you have good and

654
00:41:29,230 --> 00:41:32,510
bad sums everywhere. Yeah. I guess that's the bottom line. But.

655
00:41:33,550 --> 00:41:36,810
But where I agree with you is

656
00:41:38,010 --> 00:41:41,810
people sometimes are afraid of not. Are not

657
00:41:41,810 --> 00:41:44,730
comfortable with wine, with all this ceremony or

658
00:41:45,770 --> 00:41:49,410
too many technical things. I think the main point is, do you

659
00:41:49,410 --> 00:41:53,250
like or not the wine? What pleasure do

660
00:41:53,250 --> 00:41:57,010
you have to. Or emotion do you have to drink it? And this is also

661
00:41:57,010 --> 00:42:00,010
the message that has to be delivered by the Somme.

662
00:42:00,910 --> 00:42:04,190
Don't make it too complex. Yes. Even with fine wines,

663
00:42:04,750 --> 00:42:08,350
they are produced to be drunk and to give you pleasure. So

664
00:42:08,510 --> 00:42:11,790
let's go with that. Yeah. It's a pleasure. It's a pleasure product. It's.

665
00:42:12,110 --> 00:42:15,870
Before being a technical product, it's a pleasure product. That's a good point. Yeah.

666
00:42:16,509 --> 00:42:20,310
Maybe I was just inspired by this Slavic guy who's. Yeah.

667
00:42:20,310 --> 00:42:22,790
I even gave him a separate tip. I said, look, that was. That was so

668
00:42:22,790 --> 00:42:26,590
fun to watch. All right, this is the book. All right.

669
00:42:26,590 --> 00:42:30,390
It's called Wine is the Best Medicine. It's written by Dr. E.A.

670
00:42:30,390 --> 00:42:33,670
murray. This is from 1974. He was a medical doctor in France,

671
00:42:34,150 --> 00:42:37,990
and he was also a homeopathic doctor. And so he took a bunch

672
00:42:37,990 --> 00:42:41,350
of human ailments and wrote around

673
00:42:41,909 --> 00:42:45,510
based on the. I don't know, I guess the chemical.

674
00:42:45,670 --> 00:42:48,950
The chemical breakdown of a glass of wine from a different region.

675
00:42:49,430 --> 00:42:53,220
And fortunately for you, they're all French wines. Good. Because

676
00:42:53,220 --> 00:42:57,020
he's a French doctor. So I'm going to give you

677
00:42:57,020 --> 00:43:00,660
a. A human ailment. I'm going to give you three

678
00:43:00,660 --> 00:43:04,500
choices of a red wine or white wine that could solve the

679
00:43:04,500 --> 00:43:07,900
problem. All right? Now, just so you understand, there's no pressure.

680
00:43:07,900 --> 00:43:11,500
Yeah. Because when on the average

681
00:43:12,300 --> 00:43:16,060
66 of the people get it wrong, because it's just. Because there's only three choices,

682
00:43:16,060 --> 00:43:19,440
you have three. Three options. Okay, so

683
00:43:19,600 --> 00:43:23,440
we're going to go with nervous Depression. Okay, okay. In fact, he

684
00:43:23,440 --> 00:43:26,560
writes, we cannot ignore the great disease of this country.

685
00:43:28,320 --> 00:43:32,080
And this is France. You guys are nervously depressed. Would you have

686
00:43:33,600 --> 00:43:37,440
a champagne, a Cote de Bonne, or

687
00:43:37,440 --> 00:43:41,160
a Medoc red? And why.

688
00:43:41,160 --> 00:43:44,240
This is like the master of wine test. Why would you choose that? So I

689
00:43:44,240 --> 00:43:47,180
would choose Cote de Beaune.

690
00:43:48,540 --> 00:43:52,380
And the reason why is a historical reason. Not because of the

691
00:43:52,860 --> 00:43:56,220
specificity of the wine, because I think these

692
00:43:56,300 --> 00:43:59,900
wines from Burgundy, at the time of the

693
00:43:59,900 --> 00:44:03,260
kingdom in France, they were renowned for

694
00:44:03,500 --> 00:44:07,260
keeping you in good health and in good mental health. Oh, wow. That's a good.

695
00:44:07,420 --> 00:44:11,150
They were given to the kings to. To maintain

696
00:44:11,150 --> 00:44:14,390
their. Their good,

697
00:44:14,790 --> 00:44:18,110
good mentality. Well, I'm sorry. You're part of the

698
00:44:18,110 --> 00:44:21,870
66%. Sorry. And it was

699
00:44:21,870 --> 00:44:25,510
the Madox. Yeah. I set you guys up. Yeah. When I had the

700
00:44:25,510 --> 00:44:28,950
tape tanger in here, I, you know, the answer was a champagne. But

701
00:44:29,110 --> 00:44:31,910
it's. I'll tell you why it says the red Medoc wine. It says because the

702
00:44:31,910 --> 00:44:35,550
glycerin it contains combines in the intestine with the

703
00:44:35,550 --> 00:44:38,390
phosphates of the fermented grape juice to form glycerol

704
00:44:39,020 --> 00:44:42,700
phosphates of natural lime which have tonic virtues

705
00:44:43,180 --> 00:44:46,820
in which do not interfere with the functionality integrity of the

706
00:44:46,820 --> 00:44:50,660
nervous system. All right. I've learned. Yeah. Something that was like

707
00:44:50,660 --> 00:44:53,660
another good reason to drink border wine. That's right.

708
00:44:54,699 --> 00:44:58,500
And the dosage is. We think that. How much should we

709
00:44:58,500 --> 00:45:02,340
have? Looks like a bottle a day. Says one

710
00:45:02,340 --> 00:45:04,300
or two glasses before and during meals.

711
00:45:06,330 --> 00:45:09,930
So that means no less than the bottle a day because we consider

712
00:45:09,930 --> 00:45:13,770
two. Only two meals in just lunch and dinner. Okay. So four glasses.

713
00:45:13,770 --> 00:45:16,890
Four glasses, yeah. Can't have it at breakfast. Yeah, you can.

714
00:45:19,450 --> 00:45:23,170
Such a pleasure having you guys here. Thank you very much. I really appreciate

715
00:45:23,170 --> 00:45:26,490
it. Are you going to be in Paris? Vervon

716
00:45:26,490 --> 00:45:29,210
Expo, for one. Paris. Absolutely.

717
00:45:30,810 --> 00:45:34,530
Veronica. So our president will be there. Gabriel Villa, or

718
00:45:34,530 --> 00:45:38,230
technical writer, will be. There o go visit. So come and visit us.

719
00:45:38,710 --> 00:45:42,510
Monsieur Van Beek. Chateau Guiscore. Is he going to be there? Of course he will

720
00:45:42,510 --> 00:45:45,110
be there. Of course. I got to keep an eye on his wife.

721
00:45:47,190 --> 00:45:50,750
Keep an eye on you. Yeah, that's right. Thanks for coming in.

722
00:45:50,750 --> 00:45:54,010
Cheers. Thank you very much. I was happy to be there. Thank you.