#6 The Pour Over on Decanting and the Brambleberry Essence

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As the clock struck midnight, Jazzy and I clinked glasses, a symphony of fireworks punctuating the start of a new year filled with promise. Celebrating in style, I regaled my guests with an 'Oysters and Bubbly' soirée, while Jazzy opted for an intimate evening, toasting with cherished local wines. Our latest episode captures the essence of these moments, spiraling into a rich discussion about the timeless ritual of decanting wine. With a passion that rivals the age of a fine vintage, we reveal the transformative power of this practice, particularly for bottles that have gracefully matured over a decade. As we meander through tales of New Year's spirits and laughter, we extend a hand to join us in the Bung Pod Jabrone Gang on Patreon, where the conversation continues with vivacity.
Unveiling the secrets behind Mourvedre's charming allure, our episode dances through its complexities, likening its profile to the wild brambleberries that echo the wine's harmonious blend of earthy and fruity notes. Like a treasure map to oenophiles, we plot a course through the terroir of Rotie Cellars in the Rocks District of Milton-Free Water, drawing connections to the finesse of Southern Rhone's gems. Our narrative doesn't shy away from the practical side of wine enjoyment, sharing the virtues of the two-prong wine opener for preserving the integrity of aged corks. This episode isn't just about sipping—it's a toast to the art of wine appreciation, a glimpse into the wild heart of foraging, and an exploration of the sensory adventure that awaits within each bottle. Join us, and find out if the enchanting Mourvedre will make it into my top five varietals by the end of the season.

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챕터

1. #6 The Pour Over on Decanting and the Brambleberry Essence (00:00:00)

2. Decanting Wine (00:00:01)

3. Discussion on Morvedra Wine and Brambleberries (00:15:42)

4. Decanting and Wine Openers (00:20:46)