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Put Some Altitude in Your Glass
23: Jo Mama and Guy Drew Vineyards Part 1
Nov 1, 2018
23: Jo Mama and Guy Drew Vineyards Part 1
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FULL TRANSCRIPT
0:01
You're listening to Denver Wine Radio. It's a DJ and a winemaker yakking about music and wine Presented by Bota Quisti Wine Company. And now here's Cha and Paulie. [upbeat music] All right, I need a microphone.
0:14
There we go, there we go. [laughs] I'm trying to Face-time this live, and I don't know how to do this, but we, we'll stop. [laughs] We'll stop, because I can't play with electronics. We'll try that later.
0:23
[laughs] I barely got the camera rolling. I know. It w- All of a sudden, boom, we were on the air. Hey, welcome everybody, Denver Wine Radio.
0:31
It is a beautiful day in the Mile High City, and it's a really special show today. I, I, I can't even begin to tell you.
0:37
I, I'm telling you, I wish I could learn how to do this thing, because I wanna video this, and I wanna FaceTime it live, because Paul? Yeah? You know me. You've known me for a long time. Long time.
0:47
Okay, and I'm just so excited. [laughs] Well, I, I gotta preface it by a story, okay? I moved to Denver in 1985 to come to the big city. Little New Mexico girl, you know, is coming to the big city.
0:58
Okay, and when I came to the big city to do radio, uh, there was this woman on the air on a station by the name of KAZY that I wanted to be when I grew up.
1:09
Imagine this little small-town girl coming to the big city, as a female personality, to hear this voice on the radio that was like, to me, the Beyonce of radio. The one and only Jo Mama Myers. Oh my God. Right here.
1:24
KAZY. Yeah. [clapping] Oh, thank you. Thank you. Thank you, both of you. Thank you. You're very welcome. Welcome. Jo Mama Myers. Jo Mama Myers.
1:32
I remember I used to sit, Jo, seriously, I used to sit in my driveway, because I did an overnight shift on an AM station, and you were, uh, doing mornings on a rock station that was- Kind of a big deal [laughs] It was a huge deal.
1:45
I mean, very, very, very... You were probably one of maybe the only one that was hosting her own show. Not a co-host. Okay? Not a giggle box. You were hosting your own show back in the mid to late 80s, 90s.
2:02
That was because I was so hard to get along with. [laughs] People know it. Yeah. So I gotta tell you, for you, uh, it was always my dream to do a show with, uh, with you.
2:12
And okay, so it's a few years later, but I can't even tell you that it's a pleasure. It is an honor- You know, you always gush... for me to be sitting here with you. You always gush. I do, because you're the goat.
2:22
But I, but I gush about you. No. Pfft. When I first heard you, I thought, "That girl can hold her own on the radio. I needed somebody else in the room with me, someone like Paul to make fun of." You know what I mean?
2:33
[laughs] Yeah. But you really could pull it off. Well, thank you. And I was not very good by myself. I couldn't run the board and talk. It's like chewing gum and talking. I couldn't do it.
2:41
Well, I, I, I had a great, uh, uh, teacher in you, because I, seriously, I would sit, and I would study what you would do. Seriously, because what we do, uh, is an art. I, I, that's, I truly believe that.
2:53
Not everybody can get behind a microphone and entertain. It, it's a talent. To me, it is. It's a God-given talent. I mean, you can go on the internet right now, and you can, there's a bazillion shows, but come on.
3:04
Really? Oh, I don't know. Come on. [laughs] Oh my. So are they live? They're all, like, horrible. Everybody thinks they're a star nowadays, but it's an art. It's a talent. You learn it.
3:12
You groom it, just like a basketball player, a baseball player, since we're in a sports station. Right. You know, it just, it... And I learned a lot of things from you, and I just wanna say thank you.
3:21
Well, thank you, 'cause I learned a lot of things from you. Well, thank you. [laughs] It is great to be here. Right. Paul, would you like to say something? Yeah. No, I'm just gonna sit back and, uh...
3:30
[laughs] It's like I'm listening. I'm just driving down the road listening to, uh, my two favorite jocks on the, on the radio. Oh. Oh, Paulie, we love you. Oh. And you are our favorite winemaker. Oh, well thank you. Yes.
3:43
We're gonna talk about wine. Yeah. Jo, thank you, uh, so much for being here today, and- I love wine. I know. And see, I don't, I don't drink.
3:50
I should say that I don't drink anymore, Paulie, because since we've been doing this show, you know, I've been tasting different wines, and- And you've been drinking. Yeah. Uh-huh.
3:58
Just a little bit at a time, and you know, it's, it's, I, I like it. She, she's not a boozer yet, but, uh- No, I'm not a boozer yet... and we haven't, we haven't taken li- you know, like, a life expectancy off your- No.
4:08
No, we haven't taken 30 minutes off. No, no, no. [laughs] Is that what a glass of wine does? For drinking.
4:12
[laughs] No, there was a, a report this week that if you had over five drinks a week, uh, then you, you would take 30 minutes off of your life. Yeah, right. [laughs] Really? Wow. Five drinks? Wow. I don't know. Okay.
4:24
Five a week? Well, yeah. I'm not to the uber stage yet. But there's way, there's way more, uh, studies that I can, I can, uh, you know, rebut those, rebut that one. Oh yeah. Yeah. Absolutely.
4:34
And wine, there's so many good things about, you know, uh, drinking wine. Oh, definitely. I mean, it's very benefit, health benefit. Number one. Yeah. Yes. And number two? Well, you get a good buzz and you relax.
4:45
[laughs] You know? Okay. That's right.
4:47
And that mentally, and that mentally, come on, we all need the break for mental health too, and if a good couple of glasses, maybe a bottle or two, helps you do that every now and then, why not?
4:57
A bottle or two would help. It's cheaper than throwing up on a therapist's shoes. Yeah, that's true. It's more mellowing. It is. It's not, yeah. It's not like doing shots or- Exactly... or doing beer bongs. Exactly.
5:09
Okay? Doesn't get you ramped or amped. Well, I'd have to try beer bongs first- [laughs]... before I could speak to it. So, um, before we get into the wine, just tell us a little bit about what you've been doing.
5:20
I've been living in Mexico part-time. Woo-hoo, andele, orale. Yes, I love it. Have you learned a, uh, the language? I've learned a lot of the language. Right. Right on.
5:28
And there are some days when I'm there I speak nothing but Spanish. That's awesome. Yes. God. And did you know any before you went there? Uh, only a little bit.
5:36
My son is marrying, he's engaged to be married to a girl from Ciudad Juarez originally. Uh-huh. And so I feel like if w- we have grandkids- Yeah... um, I need to know how to talk to them. You sure do.
5:49
Because her mother does, and I won't be able to talk to them in Spanish. Well, the two go-to words, mijo and mija. Mijo? Mijo is for son. Yes. Yeah, yeah. And mija is for little girl.
6:03
But you're shorting, it's mi-ijo, right? Yeah, mi-ijo, but- But you say mijo. Yeah, mijo. Mijo and mijita. I learned something today. Yes. Mijo. Yeah, yeah. You, you just shorten it, mijo and mijito or mija. I love it.
6:13
Yeah. Yeah. Right on. I'm studying Duolingo and something called BrainScape. Okay. And I just learned about slow news in Spanish. About what? Slow news in Spanish. What is that?
6:25
It's s- it's the news in Spanish, but it's slow. It's really slow. It's not fast. Like they don't speak very fast. Right. Okay. All right. 'Cause that's the number one problem when anyone is learning a language.
6:37
I- exactly. They speak it so fast you're like, "What?" Yeah. So you can read it a- along with listening to it and, um, it's online. All that's online. Very cool. Yeah.
6:47
So there's a few things you can- And you enjoy, uh, you enjoy living down there? I do. Well, it's not what people are thinking, oh, nice beach, everything. Yeah. No, no. We're outside of Guadalajara- Okay...
6:57
on Lake Chapala. Okay. There are a lot of expats there, mostly Canadians. Oh, okay. But you're in a village- Uh-huh... called Ajijic. Okay. And, uh, it is just as charming and wonderful as it can be.
7:09
Dude, I'm on your hammock. Two weeks, I'm there. Please come. Oh, I will. You'll wanna stay longer. I promise I will.
7:15
And, uh, Ciudad Juárez is, uh, 'cause I grew up in New Mexico, small town, Las Cruces, 45 minutes from the El Paso border, and that's where Juárez is. Yes. So I grew up going back and forth. Yes. Yeah, right on. Yeah.
7:26
So do they have good wine in Mexico? Do they grow wine? Do they grow grapes and stuff? You know, I had some Mexican wine. They have a market that is, uh, an organic market on Tuesdays in this community.
7:36
They call it the gringo market 'cause it's gringos that go there. Yeah. [laughs] And, uh, they, they sold a raspberry wine, and I just, I took it right to the balsamic vinaigrette. Oh, yum. I mean, I just- Yeah.
7:47
It was awful. Oh. I mean, I couldn't drink it. Oh, it was bad. Oh, that was... Oh. [laughs] Oh, okay. I thought you mixed it. Yeah, I mixed it in with the- It was bad... vinaigrette. Mm-hmm. Yeah.
7:55
So- So, n- I, 'cause I don't think- Well, there is, there's Mex- there is Mexican wine, uh, grown, uh, it's called Valle de Guadalupe. Uh-huh. And it, it would be, um, you know, I g- uh, Ensenada era, area.
8:06
Oh, yeah, yeah, yeah, yeah. Yeah. Oh, okay. So Baja, it's grown- Right... grown in the Baja. Well, you know, Tequila is- Right... close to where- Yeah... this is.
8:15
It's like two hours away to go to Tequila, and Tequila has become a favorite drink now. [laughs] Really? Yeah. Yeah. [laughs] But I love wine. I just don't know about Mexican wine. Does it flow like water?
8:27
Does it- Yeah, I was gonna say... does tequila flow like water? [laughs] Yes. I went to a tequila tasting and a mezcal tasting. It was like two in one. Wow, so they ha- I was just gonna say that.
8:36
Can you, do they have different types where you can go and have little samples? Yeah, they have these events. [laughs] Only I did not participate in the event, but my friends did. Right.
8:45
And let's just say by the end of the night, my friend Laurie would, um, sound like a goat whenever I asked her. [laughs] What does the goat say? Mah. [laughs] So anyway- Oh my goodness...
8:59
if she's listening, hello Laurie. Sounds awesome. So good tequila. Mah. Good tequila, that's what I call it sometimes, tequila. Ah. Yeah. Oh, yeah? It w- Yeah. What? I don't know.
9:12
I'm g- I, you, you look like- He's a wine man... you're gonna say something that I was gonna say. I totally, no, I'm just- Okay, I'm sorry, Paul. You can- I'm just enjoying my time here. I'll just kick it back.
9:18
You feel like you're like at a baby shower or something, don't you? [laughs] Yeah. [laughs] I'm like- You're like, "Oh, why am I here?" I was the driver and I'm stuck. [laughs] And I can't get picked up yet.
9:27
Because we are chatting so much. You do. [laughs] You totally look like you're at a baby shower. Well, now you have a story too. You have a background in radio. He does.
9:36
With people who might have just tuned into the show and said- Right... "Wow, these girls sound like they know what they're talking about." Right. Paul does too. I do. So does Paul.
9:43
Not only in radio, but in wine making, and we promise when we come back, Joe and I will talk, we'll talk about wine. We're doing just fine. [laughs] All right? We're gonna talk about wine. We're gonna sample wine.
9:54
Sounds good to me, 'cause I got some good ones today, and special surprise coming up at the bottom of the hour. What? Um, uh, you know what? What? I'll tell you when we come back, okay? Okay. All right.
10:06
You're listening to Denver Wine Radio on Mile High Sports. Come on. Boogie Nights. Right on. Yeah. Cha's Back in the Day Cafe, we've set a date. We did. May the 4th. I made Cha set a date.
10:20
[laughs] Cha's Back in the Day Cafe will debut on May the 4th at Bona Quisti Wines. Wow. I know. And was this your first song? Uh, no. But it makes you think of that. You know what my first song was?
10:35
Actually, it was Oh Honey by Delegation. The album version. Oh, really? Yes. I remember it vividly. It was like six- From your first gig? Yeah, six minutes and 40 some seconds. That's probably right.
10:49
How many seconds for an intro? Oh man, you could ramp that one up for days. [laughs] Yeah. Yeah. All right. Ramp it up to the post. To the post. [laughs] Yeah, hit the post toasty. [laughs] All right.
11:03
Welcome everybody back to Denver Wine Radio. [laughs] It's, uh, it's Paul with a couple of old radio mavens. Yeah. Paul- Yeah... Paul's at a baby shower.
11:12
[laughs] And he, what he's doing is is he's sampling wine at this baby shower. This is where do we talk sports. [laughs] And I just, I just keep shaking my head.
11:21
[laughs] So what kind of wine did you bring for us today to sample? Well, I brought, um, I brought some Colorado wine of course, and, uh, I brought some Guy Drew Vineyards, okay?
11:32
So Guy Drew is a, uh, he's a, that's his real name, Guy Drew. He's down in, uh, Cortez, Colorado. Okay.
11:38
So way down in the Four Corners area of the state, and, uh, he grows some, he grows grapes down there, and he also, uh, makes wine with grapes from Palisade.
11:47
So, um, so we're gonna taste, like this segment we'll taste th- this Guy Drew, uh, unoaked Chardonnay. Mm-hmm. But then- Uh, we're gonna talk to him here at the bottom of the hour, and he- we're gonna taste...
12:01
He's gonna be... You know, he's in Cortez, but we're gonna taste these, uh, next two with him live on the air. Oh, nice. Okay?
12:06
And he'll tell us about them, 'cause, uh, we've got his, uh, 2015 Meritage, and we also have his 2015, uh, uh, Colorado Syrah, which, uh, won a double gold last year in the Governor's Cup.
12:19
It was featured in the Governor's Cup Case- Wow... where they- they take the top 12, the highest scoring- the top 12 highest scoring wines in the Governor's Cup. He's one of them. Nice. And this one's phenomenal.
12:31
And, uh, you're gonna be blown away by the pricing and how available it is. That's just what I gotta tell you right now. Really? Okay? Well, can I ask a question about the Chardonnay? Yes- Yeah...
12:39
Joe Mama Meyers, you can. So it says un-oaked. Correct. That means it's- it's not gonna taste oaky. That's right. It means it's not gonna taste oaky because it was never in a barrel. Okay. It ne- it never, it...
12:52
So a lot of Chardonnays either get, uh, barrel fermented, so they'll- they'll put the- the... After we, you know, we crush the- crush the grapes, we have the juice. Fill up a barrel. You can ferment in the barrel. Mm.
13:04
Or you can ferment in stainless steel, and then you can fill up barrels too, at later, after the fermentation.
13:10
So, uh, but that's where that, uh, that, the oakiness, the- the buttery, the creaminess- Okay, now let's go to the buttery. Is it buttery? This one? Yeah. No, this is absolutely not buttery. Because Chardonnay, ugh. No?
13:24
Usually. It's so oaky and buttery, I can't stand it. It's thick. It's like, I don't know. It's like you put corn starch in it or something. Yeah, and a lot of those get- are overdone- Yes... in- in my opinion. Yes.
13:35
So they- So- so Polly, if it's not, um, ba- you know, in oak, what- what- what's the material? In- in stainless steel. Oh, okay. Yeah, which is a neutral- Right... it's d- it's a neutral container. Okay.
13:45
And it, uh, helps, uh, bring out fruit and, um, keep it crisp.
13:49
And typically, un-oaked Chardonnays won't go through a secondary fermentation, which is very common, uh, for red wines and- and for those oaky, buttery Chardonnays, which is called malolactic fermentation, which turns the malic acid, which is the same acid in apples, turns it into lactic acid, which is, uh, the acid in milk.
14:10
That's what gives it that creamy, buttery texture. Hm. That some people like so much. Yes. [laughs] Some people do. I'm one of them. I mean, it's a, it's really, it's a love/hate thing, um, with it. Yeah. So- It is...
14:22
I mean, just say, "Hey, try the..." Just like what you just did. "Try this Chardonnay." And you, you know, and the first reaction is usually like, "Ew, I don't- I don't like Chardonnay." Oaky, buttery. Yeah.
14:29
But then when you say, "You try un-oaked Chardonnay," then, um, you go, "Oh." It smells very light. It doesn't have legs. Oh, it has a little bit of legs. Little bit of legs. Legs? [laughs] Legs? Yeah, Joe.
14:44
That's the- She's got legs... the streaks. [laughs] Oh, the streaks. Is that what it's called? That's the streaks coming down the glass. Yeah, I- I don't give that too much, uh, too much credence, okay?
14:53
Uh, I was just- Okay... being a smart aleck. See, I learned... showing off. There you go. Yeah. I learned. That's called legs. Yeah, so, uh, the question always is, what is the first thing you smell?
15:02
And, you know, the first thing that pops into your mind, there's no wrong answer. [laughs] I like it. You do? I do. It's quite tart. I wish the camera was on your face. Oh. [laughs] It's a little on the tart side.
15:15
Oh, it is on your face. [laughs] Oh, go- I better not see that on the internet, Polly, I swear. Mm-hmm. You better... [laughs] Yeah. As my dad used to say- They can edit that out... "You better don't."
15:25
[laughs] Okay, what you need to do- [laughs] It was my dad... the first sip doesn't count after you have a cup of coffee in front of you, okay? Oh, that's... Oh, that's true. Sorry. Yeah. Would you like some water? Yes.
15:34
Thank you, Joe. There you go. Thank you very much. Let me- Mm-hmm... cleanse my palate. It's like the people that come into the tasting room and then say, they say, "Hey, do you have a place for this gum?" [laughs] Oh.
15:43
[laughs] Oh, no. Yeah. Like a water- So what are you saying, Polly? Don't walk in with a water, gum? Okay. Does that actually happen? Yeah, does that happen? Seriously? Wow. Oh, it happens. [laughs] It happens.
15:52
People walk in with a, even with a cup of coffee. Like- like a Starbucks cup. "Oh, yeah," and they- they wanna taste some wine, and okay, well. Don't you make them sip water and spit first? I don't know.
16:04
I just tell them, "You know- Actually, that one was better... yeah, take the first sip. It'll- Yeah... it'll- Now it's tart the second time...
16:09
clear your palate, and then give it the second one, and- and then the objective that way. Yeah, not bad. Yeah. I like Guy Drew's Chardonnay. Yeah. It's good. I like that. I would drink this. I would buy this. You would?
16:19
Yes. You would? It's not buttery? No. No. And- Oaky? No. No. Yep, it's real- real crisp. Got a lot of good fruit. Really? Apple, pear. It does. It really does. Um, and then, but it's, it does have, uh...
16:30
it has some nice body to it. Mm-hmm. Like a medium bodied, so, um, without being really, you know, really light bodied and- Mm-hmm... high acid. It's just nice, good- Yeah, it's not like-... good fall wine...
16:40
pop syrup... yep. It's gonna hold up to a lot of foods. So- Consistency... yeah. So Joe, like, um, what would you pair this up, like, if you were home in, uh, in Mexico? Like what would you... Fish, something like that?
16:50
What would you make with this? Me? Yeah. Do you cook? No. Oh, never mind then. My husband does all the cooking. Okay, what, so what would your husband- And he works at the winery. [laughs] He's working now. Awesome.
16:59
So what would he... Probably some fish or shrimp or something like that? Or what would you- I- I guess. You know, usually he gets a Sauvignon Blanc. Uh-huh. Because I don't think he cares for the oaky, buttery- Okay.
17:11
Chardonnay... typical Chardonnay. Mm-hmm. But we have had Chardonnays. We've had, uh, your Chardonnay before- Mm-hmm... Paul. Yeah. From Botaquisty. And it's- it's crisp. It's not- Yeah, it's an, it's a no oak.
17:20
It, yeah, last year I had a no oak Chardonnay, and, um- Mm-hmm... but right now I have that. I have, well, I took what was left of it and I put it in a, a, a whiskey barrel. So- So now it's oaky. Oh, that's right. Yes.
17:32
[laughs] Yeah. It's not oaky. I would say this- It's whiskey... because the- Yeah... the barrel was, uh, was on the verge of being neutral, so I'm not g- you're not gonna get that oaky, woody flavor.
17:43
But it is definitely creamy. I tasted it a couple weeks ago, a little sample, and it's, um, it's got the creaminess without the oakiness. Huh. So not a cream soda, a cream wine. [laughs] That's right. Do they make those?
17:56
Did we just invent something? We did. I think we just did The whiskey. Huh, that's gonna be interesting, Polly. It is. Hmm, that's cool. Yeah. I wanna try it. Me too. Okay. But this is good. It is good.
18:07
Yeah, this is great. Seriously, very good. Yeah, Guy Drew, uh, 2015- Yeah... UnOaked Chardonnay. This one, uh, I believe won a, uh, this one won a medal in the Governor's Cup too.
18:16
I thought, I think it was a silver medal, but, um- That's good... um, 15 bucks, 15.99- Oh... at, um, at Molly's, so that's where I went. And where is Molly's?
18:27
Uh, Molly's is over at Lakeside, um, the old Lakeside, uh, shop. Amusement park? Remember the... Yeah, right, right next to [laughs] Seriously? [laughs] So it was the Lakeside Shopping Center- Oh my God...
18:37
back in the day, but they, you know, they leveled it a long time ago, and they built a Walmart, and then they've built some other, uh, uh, like, other shopping stuff. Mm-hmm.
18:45
But there's a, a giant liquor store called Molly's, and they've got great stuff. Oh, I should know that then. Yeah, they carry a little bit of everything. They got... Oh yeah, they have everything. It's really cool.
18:53
Awesome. Great store. All right. Your new advertiser. I know. Well, yeah. There you go. Come on, Molly's. Yes. Give me a call. That's right, Molly's. [laughs] What's, what's the number? We love your, your store, Molly's.
19:06
You carry everything. Oh, yeah. So a little bit about Guy Drew, by the way, the Syrah that we're gonna taste- Yeah... in a little while.
19:13
There's a wine blog called Vinography, uh, and a guy named Alder Yarrow writes that, and he was one of the judges i- in the Governor's Cup last year.
19:21
And, uh, he just wrote a, a blog, uh, last week, "Two Wines that Prove Colorado is the Next Wine Region to Watch". Wow. And- And these are it?... one of, one of the wines is- What about-... Guy Drew Syrah Wow.
19:34
Ooh, can't wait. That's awesome. Yeah, so we're gonna get him on the- Yep... on the hotline, the Vinny No-Neck hotline. Yep. Coming up. [laughs] I'm telling you, in a few years, it's gonna be Napa who? Napa what? Yep.
19:45
It's gonna be Colorado. They're coming our way. It's gonna be Colorado. Yeah, so then, uh, and then we're gonna tell, we gotta tell some more radio stories too- Yeah, let's tell some more...
19:51
'cause there's plenty of that. Mm. All right. [laughs] We, we might ought to talk about that before we tell. Yeah. [laughs] Okay. Exactly. We'll be back. Denver Wine Radio on Mile High Sports.
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