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Put Some Altitude in Your Glass
17: The Label Show
May 19, 2018
17: The Label Show
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FULL TRANSCRIPT
0:00
[upbeat music] Okay. That hour, that hour's over. [laughs] Sorry about that. Thank you, sir. And now we're on.
0:09
Welcome to we're live on Facebook and we're live on, uh, Spreaker now, our podcast. [upbeat music] All right. [laughs] There we go. It's Denver Wine Radio.
0:24
Hey, it's Denver Wine Radio, Paul Bonacquisty, Cha Cha Chavez. Hello. So, uh, Denver Wine Radio, if you're new to this, um, we've been doing this for about three months now. Yeah, about three months.
0:36
Except we, we were doing it on, uh, regular r- real radio. And- Terrestrial radio... ter- Like going into a radio station. Yeah, like going into a radio station.
0:44
Uh, we were doing it, uh, down at Mile High Sports, um, talking about wine. Mm-hmm, and music. And music. And Denver. Old school music. That's right, Denver.
0:53
And, and we, we were, we taste wines, uh, from all over and we compare them to Colorado, Colorado wines. Mm-hmm. That's kind of our focus. Colorado against the world. Exactly.
1:05
So, uh, but today is a, uh, brand-new style of broadcast. It is. We're- And we've come a long way, Paul. We have.
1:13
[laughs] We came from 975 Lincoln down to, uh, we're live inside the winery here, um, at, uh, my place, Bonacquisty Wine Company. And the address? 4640 Pecos. Thank you. Thank you for asking. [laughs] Right off of I-70.
1:27
It's a, it's a nice place. It's a great place. Thank you so much. A lot of wines. So, um, so yeah, um, we're gonna start doing this, uh, weekly here from the, from the winery.
1:39
Uh, tasting wines and, um, seeing what you think. Uh, we're gonna invite the, uh, people to come down. We have a small studio audience today. Woo. Yay. Would you like to see our studio audience?
1:51
[laughs] Yes, let's see the studio audience. Okay. If I hit the right button. See, there you go. Yeah. That's- Yay. [laughs] Thanks for, thanks for coming, guys. [laughs] Yeah. We all have to start somewhere.
2:02
[laughs] Yeah, we do. Yeah. [laughs] All right. So, uh, so what's the deal today? Well, over the last three months we've, uh, we've had a lot of wine sampling. We've, we've had, uh, expensive bottles of wine. Yep.
2:15
We've had great tasting wines in cans. Yep. Which is the new thing now. Yeah, we did, yeah, we did two weeks of canned wine. Yeah, and it was awesome. Yeah, there was a lot of good canned wines. I- Yeah. Yeah.
2:26
And it's very easy to, you know, transport, and especially with summer and stuff coming up too, you know. So if you think, uh, you wanna take some wine up camping with you, a, a nice canned wine would be great.
2:36
But today, Paul, I thought that I would choose wine based on labels. That's a good, that's a good idea. And I'm not the only one that just buys bottles of wine based on labels. No. Yeah, a lot of people buy...
2:51
Uh, that's why labels are so- Exactly, right?... friendly and try to relate- Exactly... to, uh, the customer and, and yeah. So what did you, what'd you go pick up today?
3:00
So today I picked up kind of the theme of, uh, you know, kinda my life. Freak Show is number one. All right. [laughs] Be careful, those, those bottles are open. Okay? Oh, they are open. Okay. Yeah. Sorry, Paulie. Okay.
3:12
And then this one is, uh, Gnarly Head. [laughs] We got some Gnarly Head. Yes. That's a good one too. 'Cause my hair's in, in that in-between stage. Women will understand. [laughs] Hi, Judy. Hi. Do you understand?
3:25
It's in that don't know what quite to do with it yet. Okay. And, uh, what's this one? And then, uh, that's a wine from, uh, my neighbor here, Riker Cellars. Okay. And it's called Doggles. Dog- [laughs] Okay.
3:37
So it's a- That's really cool... it, it's a dog wearing goggles. On a scooter. On a scooter. Hey. So. He looks like he drank this bottle of wine and it was very tasty, and he just went out for a cruise on the scooter.
3:49
Yeah, he went out on the scooter, his little, um- Uh, huh... little Vespa. Yeah, little Vespa. Yep.
3:55
So anyways, I, uh, I, so I brought in, uh, and they're reds because today is, we decided to do reds today because it's May the 19th, but it's what? 50 degrees- [laughs] Yes... outside, so it's, uh, chilly.
4:06
So we thought we'd get something that could warm the soul and the panza at the same time. That's, that's a good idea. Mm-hmm. Yeah. It was very, uh...
4:14
Yeah, 'cause today I w- actually, originally I was, I was thinking we should have done some, uh, celebratory wines for the, uh, because of the royal wedding. Right.
4:23
And, uh, bring out some sparklers and, and you know what? Uh, that's been the, like the biggest secret.
4:28
Well, everything about that wedding has, has been the secret, but the wine they were gonna serve has been like the most locked up secret. Really? Oh, yeah. So what are they serving up?
4:36
I don't know what they're serving up. Uh- Oh, they, you, they still didn't- No. Yeah. And maybe it's, it'll come out today. Wow. Uh, 'cause now the part- you know, the party's on. But, um, yeah. Was there...
4:45
Well, how do they pick that? Is it like a specific thing? Something they, they probably like. Uh, maybe a- Wow... a producer that they, they like. And, um, so, so if you are the producer of the wine
4:59
and they came to you and said, "Hey, we're gonna use your wine for the royal wedding-" Yeah... "and, but you can't say anything," of course you're not gonna say anything. Yeah, you're right.
5:05
They'll never buy any wine from you again. [laughs] Right. Right. Yeah.
5:08
So, so- And do you think that they pay for the wine, or do you think the wine is given to them because it's a big honor for your vineyard to be chosen as the wine to be served at the royal wedding? Yeah.
5:19
I'm, I'm sure they buy it. 'Cause we're not talking Boones Farm. Right. We, I, we, so yeah, they're probably having something good and, and yeah, of course they're gonna buy it. They'll buy it. Yeah. [laughs] I guess.
5:28
I don't know. Would you give- Where do they get all the bo- well- Would you give the wine away? For product placement? Yes, I would. [laughs] See? I would too. There you go. I would too.
5:37
I'd say, "Here, take as much as you want. Spread it around." Yeah. So, um, all right. So- Okay, what are we gonna taste first? So do you wanna taste the, the dog on the scooter? Do you wanna taste Freak Show or-
5:52
Or the Gnarly Head?... Gnarly Head? Um, yeah, let's go, um, yeah, let's try one. Let's go with Gnarly Head. Okay. And then we'll go over to, we'll go over, try Riker's, and then we'll come back to the Freak Show. Okay.
6:04
All right, so- And then we can get some members of our studio audience to come and sample it too. Oh yeah, we'll get them involved too. So, uh- Whoa, look at the color of this one, Paul. That's pretty gnarly. Oh my God.
6:13
That's a really gnarly head. That's peanut butter grape there. [laughs] Right? Yeah, this one's pretty inky. And, um, so this one we're drinking- Wow... uh, Gnarly Head Authentic Black. Ooh.
6:23
Bold, sophisticated, hint of gnarly. And, um, doesn't really tell us, uh, what's in it, and I didn't r- go look it up, so, um- It is- Oh, it is Lodi. It's from Lodi, California 2015 vintage. Lodi. That's...
6:38
Do you know, y- there's a song- There is... with Lodi in the, in the, uh- Yes, there is. That's, uh- What is it? That's, uh, Creedence Clearwater Revival. There. Volley. Ding, ding, ding, ding, ding, ding.
6:46
Winner, winner, chicken dinner. Thank you. [laughs] Yeah, it's down in Lodi. Yep. Okay. Wow, look at the color of this. Isn't this amazing? I don't know. Check this out. Look how deep red.
7:02
I hear a, I hear a duck quacking over here. [laughs] Yes. [laughs] All right, we got more- Hey... uh, more of the studio audience coming in. Thanks a lot. Welcome to Denver Wine Radio.
7:11
You're the, looks like, uh, Northside Nick- Oh... who, uh, called us a few times over on my high school. [laughs] Hey, Northside Nick, what's up? What's up, guys? [laughs] How you doing? This is really good.
7:22
You know, it's ber- Yeah, it's- It's sweet. Does it taste sweet to you? Yeah. I haven't tasted it yet, but it do- it smells, um, real jammy. Very jammy. You know, a lot of dark fruit. Yep. What do you think? Mm-hmm.
7:37
Sweet, huh? Like almost desserty. Mm. Yeah. This one, uh, yeah, has a... It does. It- it's a little bit sweet. Like a dessert kinda. Uh, not quite. Or soaked peaches?
7:48
Not, I wouldn't say dessert, because dessert wines are, uh, are really technically a lot higher in sugar. Oh, okay. This one, jeez, you know, it has, um... This is, this is made to drink in the backyard, barbecues.
8:01
Um, yeah, a little bit sweet. It's a hot day. It's gonna go down. Yeah. But yeah, for a red wine, uh... So, but w- okay, so how much was that bottle of wine? You remember? Uh.
8:11
'Cause you just picked these up today at, uh, what? I don't remember. Total Beverage? No, I think that one was only, like, 10 bucks. Okay. [coughs] Excuse me. That sounds about right for Gnarly Head.
8:19
Yeah, about 10 bucks. Yeah. Yeah, 10 bucks. Authentic Black. Yeah. Really inky. Very inky. Probably has, uh, some zin, some Petite Sirah. I'm just guessing, but yeah, it is a l- it's a little bit...
8:27
It's really fruit forward, jammy, uh, cocktail-ish. [laughs] You know, I think this would be good with a sangria. A little fruit in it. You could throw some fruit in it, make sangria out of it, yes. Don't you think?
8:40
What do you guys think? Yeah. Studio audience. It's a winner. It's a winner? It's a... Oh, yeah. [laughs] Come here, Nick. Let's talk to, to Nick and see what, uh, what, what he tastes in this wine.
8:57
What did you taste, Nick? So I think it did, it did have a fruit forward flavor on it. Let's go right here. But I just finished up some Vini. I just finished up some Vini, so it's hard to get...
9:05
I'm gonna have to clean my palate, and I'll get back to you on that. Okay. It did have a lot of fruit forward on it. Okay. Mm-hmm. Well, go wash your mouth out with soap and then come back. [laughs] Yeah.
9:14
I'm just teasing. Clean that dumper. All right. Clean that dumper. [laughs] Yeah. This is good. I, I like this. It was swe- it was a lot sweeter, but- Okay, so, so you bought this for the label- Yes...
9:21
'cause it's got a cool label. Gnarly. And now what do you think after you tasting it? You're like, "Okay, good label." Yeah, good wine. Okay. It is good. All right.
9:29
I mean, for 10 bucks, 10.99 or something like that, I mean... Yeah. Yeah. Okay. Whatever. So it's good. Okay. For me- Yeah... yeah, whatever. Okay. [laughs] I can let it go. Okay. All right.
9:41
All right, so now [laughs] let's switch over to, um- Your neighbors... my neighbor, yeah, Riker Cellars. Okay. Wow, that's just as inky too. Did you like that? Yeah, this one, um, yeah, this is looking pretty good too.
9:53
Real inky. Riker Cellars Red Wine. Doggles is the name of this label, and, um, let's, uh, let's check this one out too. Not as fruity. So this one's made right here on the north side. Not as fruity.
10:12
I mean, there's some there. Yeah, more... Yeah, so th- yeah, not as fruity, but, uh, yeah, but this has more, uh, this is more cherry. Yeah, that's exactly what I was smelling, cherries. Yep.
10:28
Mm-mm. Oh. Eh. All right, so this one- Whoa. Not, I mean, r- We probably should've tasted this one first [laughs] First [laughs]... before we went to the- Yeah.
10:42
[laughs] Kind of like, oh [laughs] 'Cause after tasting the sweet, that sweet Gnarly Head. Yeah, so this, uh, this has more acid to it. More. A lot more acid. And, um, but definitely this is, this is a fruitier wine too.
10:52
Yeah. This is an easy drinker but has a, uh, more acid and, and dry [laughs] compared to the Gnarly Head, so. Yeah. Yeah. Very much so. Very much so. I mean, it's, it's good, but... But you prefer...
11:06
I know you, you- I prefer the sweet... that's right. Yeah. So we gotta tell- These are- We gotta give a little backstory here on, you know, we... Cha Cha started, uh, three months ago with, um, no wine experience. None.
11:20
Doesn't drink wine. Zilch. [laughs] Don't drink alcohol at all. [laughs] Doesn't drink at all. That's right. But now, hey, boy. But she's built- Oh. [laughs] All right, I been gnarly.
11:32
But she's built, she's built a really nice vocabulary. [laughs] I have. Tannins, tannins. [laughs] What other words have I learned? I don't know. Huh?
11:41
Um, you, you've thrown out some good adjectives recently, like, um, bold. Crisp. Um, what, rustic. Rustic. Yeah. Yeah. You've had, uh- No, seriously.
11:51
In, in all seriousness, I mean, you really have taught me a lot, not only in, um, the different kinds of grapes, 'cause I just thought a grape was a grape was a grape. Yeah.
12:00
I didn't know there was different types of grapes, hence different types of wine. Duh. Um, I didn't get it. But now I get it, and now I can...
12:08
Like, like, like you just said, I just tasted this, this Gnarly Head as opposed to this Rykers, and I can so already taste the difference that I would have never three months ago gone, "Well- Right...
12:21
this one, I don't know what you're- But now, now that you're tasting side by side or tasting a bunch of wines, you know what you like and what you don't like. Yeah. Exactly. Right.
12:28
And I, I like the ones that lean a little on the sweeter side. Yeah. Yeah. 'Cause I'm so sweet. But this is good. This is... This was good, but it's like you with, with the Gnarly Head, I could, I could leave it. Yeah.
12:41
And then Rykers comes in at, um, I don't know, I think 16 bucks or 18 bucks, something like that. Okay. So- And the next one I brought in is called Freak Show. Yeah, Freak Show. And look at...
12:53
See, look how dark that one is, too. Whoa. Sorry, Paulie. Um- So Freak Show is another, uh... Freak Show's a one made by, uh, Michael David Winery. They're in, um... Well, this says Graton, but I know they're in Lodi.
13:07
They have a place in Lodi. In Cali? Uh, yeah, in Cali. And, um, so we've been to that. We've, we've been to that winery. Uh, they make a lot of different wines. They make, um, you know, Seven Deadly Zins.
13:19
It's a big label. What? Seven Deadly Zins? Seven... Yeah, Seven Deadly Zins. Wow. So yeah. So let's give this one a whirl. What's, uh... I don't know, what does it say it's in it? I, I couldn't read the label, Paulie.
13:30
I can't either. [laughs] You just picked it up for the label. I just picked it up for the label. Doesn't matter. We're gonna drink it. That's why it's the label show today. It was called Freak Show.
13:38
We're tasting wines for the labels. Yes. The Freak Show. And how mu- how much was this one? Man, this one put me on Spam for all next week. It's 20 bucks. [laughs] Yep. You blew your whole government check.
13:52
I, I blew my government check. Gotta eat Spam. But now they have it with jalapenos. [laughs] They do. I love fried Spam and mustard sandwiches. Shut up. [laughs] They eat Spam in Hawaii? They do.
14:09
It's their number one food. Oh. Okay. Mm. So this one's, um... This one's really good. Not as, uh... No? [laughs] You're giving me the, the pucker face. Mm-mm. No?
14:27
Mm-mm. Mm-mm. Spit it out. Taste it again. Mm-mm. All right. So this one- I feels me. Oh, no... this one's dry. Ugh. Um, smells like it has some Cabernet in it. So I don't...
14:38
And I don't know what else, but that's what kinda comes through to me. And, um, I actually like this one. You do? Yeah. [laughs] See, I, I'm not feeling it, Paulie, at all. I like the Rykers. Yeah.
14:55
See- You like the Rykers? I do. This has a little more tannin to it than you're used to probably, and you need something to combat that tannin for you to drink this, this wine. It's very woody. It is. It's got...
15:09
It has some more oak. It is structured, uh, because of the grapes that are in this, and, uh, but has a lot of good fruit to it. And, um, yeah, that's a good one. I can smell the fruit, a lot of fruit. [laughs] Mm-mm.
15:26
[laughs] Mm-mm. [laughs] Mm. Mm. [laughs] I gotta go to the side camera now. Oh, Paulie. Yeah. [laughs] Oh, no. Freak Show [laughs]... midwife.
15:44
Uh-uh, I don't like that one. [laughs] No, uh-uh. No. [laughs] Uh-uh. Well- That's not good. You can, you can keep this one. Okay. I'll keep that one. You can, uh- Yeah. You can take it away...
15:56
you can take that one home, and then, um, and then we'll share. It's the label. Yeah. But it is. See? [laughs] It's got a really- It is... it's a cool label. It's the coolest label- [laughs]... until you open it.
16:07
So- It was very, very dry... okay, so here's something we, we wanna try for our s- Too much acid... if anybody's watching in the, the, uh, live audience. Uh, let's see if I can put up the right graphic here.
16:20
We have a request line, and I just put the phone number up. Okay? [laughs] 720-445-6644. We're, we'll play your, we'll play your song, and we'll, uh, answer a wine question if you have it.
16:34
So, uh, we'll just sit here and wait for the phone to ring. But in the meantime- Have you been baking lately, Paulie? [laughs] It's a different show. Yeah. [laughs] What? All right.
16:46
So in the meantime, uh, let's talk about Cha's Back in the Day Cafe. Oh, yay-yay. Yep.
16:51
Cha's, uh, launching an online radio station, uh, playing all the old school from, from all the days, uh, that you spent here in Denver radio. Yeah. Uh, yeah, uh, we're, we play a little rock.
17:02
We play a little soul, mo- mostly soul and R&B, old school R&B, but yeah. Okay. It's, it'll be fun. It'll be a whole lot of fun. We'll go back in the day, like when we'd go to Lakeside for concerts and
17:15
Coors Federal and- Yeah. And you know what? Lakeside's getting a new, um- Rollercoaster... rollercoaster. What? Yeah. Wait a minute. Do they still have that wooden one? Da, da, da, da. They do.
17:26
Yeah, they have the wooden, the Cyclone. What's it called? What's it called? Trivia. The Cyclone? Yeah. Is that what it... Wow, they're getting a new one, like, like, like state of the art, kinda like- Yeah.
17:35
No, it's a refurbished one. Oh, it's re- Oh. [laughs] Is it really refurbished? [laughs] It's been passed up for 45 years. They're refurbishing that bad boy. That's Northside Nick. Oh, really? Man, Nick knows. See?
17:46
Northside Nick. That's why he's Northside Nick. Nick, man. Dude. [laughs] Is it... It's not one of those that came from the parking lot at the Kohl's, right? No. Those little carnivals they set up. It's a big deal.
17:58
[laughs] Even that is- Wow... they haven't been used. Lakeside. That's one of the best. Anything new on Lakeside is news. It... Yes. Yeah. Anything... I know. A, a, a new rollercoaster at Lakeside's a big deal.
18:09
It is a big deal. When... Do you know when it's supposed to, uh... Like this summer? I think they're still working on it. I think this, uh, this summer. I, I, I thought I read something like in June, late June or- Wow...
18:22
it's gonna- I thought it was coming out. It's... Yeah. But I thought it was already here. Wow. And another- We should all get together and go write it. Hey, now check this out. In other North Side news- What?
18:32
You won't even believe this. Okay, so Food & Wine Magazine, uh, couple of weeks ago, put out a, uh, an article, uh, with the best burritos from around the country, the 50 best burritos. So they, one from every state.
18:46
Okay. Okay. So the, the burrito they picked for Colorado is from La Fuente right up here at 44th and Federal. Really? Yeah. Out of the whole, like, city, state, whatever? Out of the whole state.
19:00
Yeah, that's what- That's awesome. Yeah. So, um, so I went, I went over there yesterday morning, and I sat down, and I went, "The world's best burrito." Was it w- world's best? Oh, yeah, it was really good.
19:12
It was, it was- Right on... it was the best. The guy, uh, Jose, uh, I was the only... He was cooking. I was the only one in there. So I sat down. I said, "Yeah, I wanna eat it here."
19:21
So, and he said, uh, "What do you want? You know, chorizo? What do you want in it?" He was, 'cause he was cooking up an order of 60 burritos. Wow. Yeah, 'cause of the article. That's awesome.
19:30
Somebody called in an order for 60. But, um, yeah, so I got, uh, I got the smothered deluxe with the chorizo. It was, uh, it was super good. Right on.
19:39
So, so rather than, I don't wanna start a, a burrito war, but you all have your favorites, I'm sure. And they probably are in Pueblo or something like that. Yeah. [laughs] Pueblo with that- Yeah. Yeah, like it-...
19:52
that kind of green chili they got down there... Pueblo's in the house. Pueblo has the best green chili. Yeah, that Pueblo green chili- Yeah... that always comes in second to Hatch. There's our live studio audience.
20:01
[laughs] Yeah, 'cause, you know- So-... Hatch is where the chili's at. So Nick, yeah, have, have you ever been up there? Oh, it's been a while.
20:12
They, they changed ownership, but they, I used to go in there a lot for the express burritos, 'cause they really do have good breakfast burritos. Yeah. It's been a while, though. Okay. It's time to go back.
20:21
Tacos Jalisco is more tasty. Oh, Tacos Jalisco, yeah. Very good. Yeah, very good. That's one of my favorites. And then tamales by La Casita. Oh, yeah. Yeah. Nor- And pork legitos. Yeah, pork legitos, yeah. Oh, I know it.
20:32
So see, the, the North Side's got a lot of- The North Side has a lot of- We got a lot of great burritos... authentic food. So- Food and wine There's different regions of Mexico, not just one region.
20:42
Just different regions. They're not all the same. Like, what do you mean? Like Jalisco's a region in Mexico. They make their own style of Mexican food. Right. Just like South- Wow...
20:52
in, like the southern food in America here, you know, they all- Right... have their regions. They do it all different. Right. We're gonna have to hook up a microphone out for the studio audience next week.
21:01
I think we should. [laughs] I think we totally should. Because- We can just call in. [laughs] The feature call-in line. My call-in line, it's on the screen. It's 720-445-6644.
21:18
It's the Vinny No Neck hotline. That's the North Side hotline right there. The North Side hotline. Yeah. Oh, yeah, that's right. Down- downtown it was the Vinny No Neck hotline, but- Is it calling?
21:29
Actually, Tammy's calling, but she needed a phone. Oh, okay. Oh. We got Tammy Q. All right. Let's stand by. Talking about, and somebody who knows the North Side. She's like Siri for the North Side.
21:40
[laughs] You wanna know anything about the North Side, you just go- Or anybody... or anybody in the North Side, that's right. You just ask Siri. [laughs] She'll tell you. Ask Tammy. Ask Tammy.
21:58
[laughs] All right. So, um, while we're waiting for the phone to ring. [laughs] We totally look like a Saturday Night Live skit. "So tell me about your schwitty balls."
22:11
[laughs] Yeah, might be, it might be time to wrap this up. [laughs] See, what did I tell you? After three good sips, I got me a buzz. [laughs] Yeah. So, well, all right. That's it for this week. The Label Show.
22:29
The Label Show. Does anybody have any questions? Please? Anything. Ask us about potholes on I-70. We don't care. Where did you purchase these wines?
22:38
Well, I purchased them from a little liquor store around the corner from my house in Th- in... Tha- in- Oh, I'm, I'm sorry. We have a phone call. Oh, we do. [laughs] Okay. Hi, welcome to Denver Wine Radio.
22:52
You're on the air. [laughs] Hey, Wine Radio friends. It's your friend TQ. How are you? What's happening, TQ? What's going on? I love your show. Oh, well, thank you. Can you, uh, can you hear us okay?
23:07
I can hear you just fine. Oh, great. You know you're the only one- What's happening?... that loves the show. You're special. Well, I wanted to call and put in a request. And put in a request? Yes.
23:20
Okay, a North Side request. You're from the North Side, right? That's right. Yeah. We were just talking about you off mic. No, actually, we were on mic. [laughs] Wow. So your phone should be blowing up soon.
23:34
So hey, what's going on? How are things going on down there? I just wanted to call in and say how much I love your show, and wanted to put in a request. And congratulations, Troy.
23:42
You know, I've been, I know you guys have been working really hard at this, and, um, I'm really proud of you. So, um- Not so much... you know, I just wanted to call in to show some love. Thanks, Tammy. Appreciate it. TQ.
23:55
TQ. TQ. Thanks, TQ. Sorry. TQ from the North Side. We're on secret names today. I forgot. [laughs] You sound like Adam. Oh, yeah. So, hey, um, have you ever eaten over at La Fuente? 44th and Federal?
24:08
I'm sorry, what was that called? What's that? What was that? Have you ever eaten at La Fuente? I, I, I'm getting a little bit of feedback. Oh, come on. I'm not quite clear what you're saying.
24:19
We don't have technical issues here. Okay, stand by. Have you ever eaten at La Fuente? Okay, how's that? Is there feedback now? Okay. Sounds a little better. Okay. Okay.
24:33
So have you ever eaten over at La Fuente, 44th and Federal? La Fuente on 44th and Federal, yes I have. I've had some breakfast there. They've had some... I think I had some menudo there one morning. Oh, right on.
24:44
'Cause, you know, uh, Food & Wine Magazine, uh- Uh-huh... to- yeah, they put out the, uh, 50 best burritos in the United States, and they, they won Colorado. Oh, wow. Okay. Congratulations to them.
24:59
Yeah, I've had some, I've had some good meals there. It's a great place. Great, great family-owned restaurant. So do you know any of them there that work there, or...? I don't. Oh. I don't know. I don't know the family.
25:11
What? They're newer owners. Oh, they're newer owners. 'Cause we were just talking about how you know everybody on the North Side, so we just figured you knew them. [laughs] Well.
25:20
[laughs] Well, yeah, unfortunately I don't know them, but they do have, they do have some good food there, so. Right on.
25:26
But, um, anyhow, so yes, I just wanted, again, I just wanted to call in and show some love, and I wanted to put a request in if you have the opportunity. Yeah, what is it? To squeeze in some Her- some Herb Alpert, Rise.
25:37
Some what? Herb Albert, Rise? Herb, Herb Alpert. Rise. Her- yeah, Herb Albert, Rise. I remem- I remember. Yep. Oh, okay. [laughs] Yep. I was just about to- You're acting like you don't remember...
25:48
all the songs on the planet. [laughs] Were you in North Korea with those dudes or what? [laughs] Did you just get released? [laughs] I'm sorry. No, that's a good song. That's okay. I like the one with Janet. Me too.
26:04
The one that Herb Albert does with Janet. Which, what, what song is that one? And you know what? Herb Albert, great artist, great song. If you have an opportunity, squeeze it in for me. Okay.
26:12
You guys enjoy the rest of your day, and we'll definitely see you soon. Keep up the good work. Okay, Kim. All right. Right on, TQ. Take care. Much love. Bye. Bye.
26:22
Do, what's the name of the song with, with, um, Janet and... What is it, Diamonds? Diamonds. Yeah. I think it is Diamonds. Diamonds. Yeah. Diamonds Are a Girl's Best Friend or something like that, right? No?
26:33
Yeah, I don't- Just Diamonds? I think Diamonds. I don't, I don't think they have one- And then did Janet do one with, um, Luther? Did she do a duet with Luther? Yeah. Skinny Luther or fat Luther?
26:44
[laughs] How did you know that? Herb Albert and Melissa were playing on the Memorex tape on the commercial. He did? Is it live or is it Memorex? And they played that song. They did? Yep.
26:57
Meet our Nick from the North Side, full of trivia. He is, man. He's got it all. [laughs] I appreciate that. [laughs] All right. I'll take trivia for 500. Nick. It's time to wrap this up. [laughs] Okay.
27:13
Well, yeah, thanks everybody for being here in the studio audience. Woo! Thank you, uh, for watching our, uh, first, uh, live in-house show of Denver Wine Radio. Um, we'll do it next week. Yeah.
27:26
And, um, we'll get some more wine, and we'll, um... You know, I still, I wanna do boxed wine, uh, 'cause there's some boxed wine in Colorado now. Okay. So, uh, I'm thinking about that.
27:35
And there's a lot of other, there's so much, so many, so many more wines, so, um- Do you think wine will ever come in a keg? Oh. Come on. John? [laughs] [laughs] Of course wine c- is in a keg.
27:47
But not like a keg like this. No, I know. You're not gonna be like... That's all we, we love keg wine. Oh, it comes in a keg? Yes. [laughs] Dude, I didn't know that.
27:57
I thought it came out of these little th- these big things right here. Comes out of the big things, and then we put it in kegs, and that's how we fill our growlers. Oh. D- [laughs] Excuse me while I have another drink.
28:08
All right. Not of that one. Give me the sweet one. Okay. That'll be enough of that. Oh. So, uh, your job this week is to put some altitude in your glass. [laughs] And not in a keg. [laughs] And then, uh- Wow... yeah.
28:22
Look at that. Join us next time on Denver Wine Radio. [upbeat music] We're gonna play some cool game too, okay?
28:32
I gotta work on that. [upbeat music]
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