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Call Me a Cab Show S2E2 (2019) – Hosted by JoAnne McGrath w/Mercedes Maria – Wine Show

Call Me a Cab Show S2E2 (2019) – Hosted by JoAnne McGrath w/Mercedes Maria – Wine Show


♪ I’ll bring the wine ♪ ♪ you bring the glasses ♪ ♪ what a great time ♪ ♪ we’ll have while it lasts us ♪ ♪ I can’t wait to toast with you so… ♪ ♪ call me a cab ♪ Hi, I’m JoAnne and this is Call Me a Cab a show about tasting wine without intimidation. Today we’ll be celebrating Thanksgiving by pairing wines with some traditional
Thanksgiving foods. My special guest today is Mercedes Maria who you can see in an upcoming show at Teatro Luna, Talking While Female. She is also featured in Voyage LA. So without any further ado let’s get started. This is Mercedes. Hi. How do you actually pronounce your name? Mercedes. Mercedes. Mmm-hmm. I try. I can’t. I was named after my grandmother. That’s awesome. Mercedes Maria. So I have a question for you before we start well two things. One, do you like wine? I do. Okay alright do you feel like you know a lot about wine? I know nothing. That’s why I’ve been watching your show. Nice, nice. Okay well I will definitely share with
you the information that I have about wine. And while I’m opening this – this is the Villa Sandi Il Fresco or Villa Sandi. I don’t know how they say it in Italian. So I’m gonna go with Villa Sandi Brut Rosé. So this is a sparkling rosé. While I open this I want you to tell me all about the upcoming theater show you have. Well first of all I love sparkling – oh perfect – so I’m already excited for this. In December I will be in a show at Teatro Luna. It’s a storytelling session that they do every month called Talking While Female. Every month they choose a different theme. In December the theme is canela
which is cinnamon in Spanish. We each write a story based on that theme. Have you already written yours then? Yes. Wow. That is awesome. Oh I didn’t do my napkin. I can never open bottles. I’m usually much more careful and I have this over the top of it just in case. Those scare me. You’re brave. (Pop) It always looks like cool when the – like the vapors rising the top just like yeah flies off. But it’s not cool at home. Oh no. No. I almost broke a window once. It’s not fun. Alright so go ahead and grab yourself a glass there. Okay. And what we’re gonna do is for each wine we will smell it, taste it and then we’ll pair the food with it and taste it again. Let’s give it a smell. See if you can smell any fruits or spices or anything
in it. Hmm. This is always a really difficult thing
for me. I think I’m like you. I smell like wet towels. I smell that too. Yeah. It’s like
laundry which i think is a word – but it’s fruity – they use to describe it. It’s definitely fruity. Wow that’s so weird. Kind of citrusy. Wow. It’s almost like yeah fruit and
laundry. Which doesn’t sound like it’s gonna be good but I have a feeling this is
gonna be good. Yeah. Alright so let’s taste our fruity laundry and see if we
taste anything. Here. Cheers – Cheers. Mmm. I like it It’s more tart than I expected. Mmm hmm. Like it doesn’t smell like as tart of fruits as it tastes like. I would say if I pick
fruits like maybe like a grapefruit watermelon kind of combo. Yeah. What does it taste like to you? It tastes like, well, grapefruit. Mmm-hmm.
Kind of peachy. Oh yeah yeah yeah okay. What’s your opinion right now of it? I like it. It tastes the way it smells but not – but not laundry – not that I’ve eaten wet towels – it doesn’t taste like laundry. Yeah. But that fruitiness – but yeah –
and it no but you’re right though. It’s like the fruit that’s been affected in
some way. Exactly. Like it doesn’t just tastes like straight fruit juice or anything.
Okay well they Thanksgiving food that the internet suggests I pair with this
was cranberry sauce. Which we have all Thanksgiving foods that are your and my favorite Thanksgiving foods. I know and these look amazing. Yeah. Grab a little spoon. We’re
gonna taste our cranberry sauce. Now did you make this cranberry sauce? Yep, fresh made cranberry sauce. When I was a kid we only did the cranberry sauce in a can. Me too.
So I didn’t even know that cranberry sauce could be like this cuz I hated it
when I was little. Actually the can is my favorite. Is it really? Yeah. That would have been funny if I just had the big can one here. I think it’s better than the can but you might not. So go for it? Alright yeah go ahead grab one. Dig in. I tried making my own cranberry sauce at home and it came out pretty well but it’s suggested using a port wine. Oh. Did you use a port? No there’s no wine in it but that actually I can see. Mmm. (Danny) It looks good. It’s delicious. Oh you like it? I’m so happy. Mmm-hmm. This is just basically sugars and cranberry. It’s the right amount of thickness too. Mmm. It’s not too watery. Okay well that’s
delicious. I guess we should get back to the wine. Okay I actually like it. To me,
and I don’t know if you’ll like it, but the fruitiness is gone now. It is. Cuz that’s so fruity and tart – mmm hmm – and now it’s just almost like the soda part of it like the bubbles – exactly – but it’s not bubbles like champagne it’s like uh – more
like a sparkling water now. You’re right. It is. You don’t notice it but – It’s like those flavored – it’s one of those that hit you after a few glasses. Okay do you like it better with the food pairing or before? I like it better I would say -me too – with it. Me too. I like that. Villa Sandi or Villa Sandi Brut Rosé. So if you’re ever in Italy. Brut Rosato. I say that’s a win. I like it. Mmm hmm. I would definitely drink that again. For
sure. Alright cool. Well moving on to the next wine. Our next wine takes us to South Australia. It is the Yalumba Y Series viognier. We’ll
give it a pour in a swirl and sniff and all that good stuff to see what we think
of this. While I’m pouring though I will ask you a quick question before we do
that. Do you remember the first time you had wine? First time I believe was at
home. Maybe I was fourteen. Okay. That’s older than most of my guests. Maybe I think I
was 14 and it was New Year’s Eve and my mom was like you can try a little. She’s
like you know if you’re gonna try it have a sip at home. It’s safer to try that here – yeah – have that experience here. And was it champagne because it was New Year’s
or was it something else? I think there was champagne but my mom loves vermouth. Oh wow. Which is extreme – is that what you had – she had… Hi Mom. I love you. She loves very very sweet, just straight – okay. So sweet vermouth? Yes. So it was a sweet vermouth. Okay. I remember vermouth from bartending and
it’s dry vermouth. It’s not sweet at all. and it’s like you add it to a martini with olives. So when I think it somebody drinking vermouth I’m like whew. She found a very sweet one. Yeah there are. That’s true. That’s true. Okay so we’re gonna get started with this. Okay. Before we taste this I did want to mention, I was thinking about how you said your first wive was probably
around 14 years old. Mmm. Most of the guests I’ve had on the show say somewhere
around six to ten years old was their first encounter with wine or alcohol.
Wow. But yeah so – early tastings at home – yeah. And right before school. And always at home. It’s always with a parent. Oh okay. That has been everybody’s first so far.
You mentioned first communion. Oh right right right yeah. Or any communion in
church . So if that counts that was my first wine tasting. Okay. Right? And that’s what seven – maybe – second grade, right? Yeah. Maybe yeah. Did you like it? I did like it. Whatever the wine they use in church, I love it. And those crackers – Oh I know. Oh the crackers. I know they’re not called crackers. I know but I used to wait for mine. But they’re tasty. I’m like I’m so hungry. That’s terrible. Well let’s go ahead and grab a glass and
give a little swirl. So this you were talking of earlier that you don’t – you do
this swirl cuz people do it but you don’t know why. Yeah. So – it looks fancy –
it does look fancy and it also supposedly opens up the wine because
it’s letting the air get in it and so the aromas are supposed to come out more
when you do that. So now let’s give it a smell and see if we smell any fruits or
spices. It’s definitely sour. It’s funky. It is funky. (laughing) But I don’t always hate funky. Like when
it smells funky, it sometimes tastes better to me. It’s like my gym shirts.
Yeah it’s got that – so there’s a wine word that I don’t know what it is that
they say in wine tasting circles and basically it smells a little bit like
cat pee. It does. It does. And they don’t and there’s a there’s a nicer word that you can say besides cat pee (laughing) and I don’t know what it is. So I’ll try to look it up on
the next break and see if I can tell but that – I’m smelling that. So what
you’re saying is they should never make wine candles cuz they don’t smell too – No! You’re right. Yeah. You’re right. This is not an aromatherapy smell. Okay. And so if I were to try to make
it more of a food smell I’d say it also has like a bitter salty something. Salty yes. If that’s a thing. I can’t smell anything specific though. Yeah yeah. A little funky. Alright I’m gonna go to a taste. Okay. That’s a savory wine. That tastes like – it is savory – it tastes salty kind of. Mmm-hmm. Almost like salty caramely but
not really sweet. I can see why this was a suggestion though because I can taste this
like with your turkey, your holiday turkey. Well this one is actually gonna be paired
with the stuffing. That was the funny thing too about all of the holiday foods
cuz in reality if I used my turkey leftovers I would put the cranberry
sauce on the turkey leftovers but I didn’t do that because I was trying to being
trying to be really specific with the pairings. So this one we’re gonna try
with the stuffing. So go ahead and help yourself to one. Oh these are so cute. These are our cappuccino cups. (laughing) Ya gotta get creative. I love it. Let’s see if I can do
this without dropping any on the floor. Mmm. Man you’re good. Okay here we go. It tastes very similar. It’s very savory – lots of seasonings in the stuffing. Mmm-hmm. Alright well one more bite – I love this – so I can get like a good hearty bite. You can go ahead. Mmm. Yeah, I can see why. Huh okay. It’s almost like you could use this in the – in the – in the mix. Yeah. Yeah that’s true. Usually I feel like when I try a savory
thing the wine gets sweeter. That didn’t happen with this one. No it didn’t. It’s almost
like the acid in the wine went up a notch. Mmm hmm. But I don’t hate that as a palate cleanser thing. It’s almost like, so we
have our sparkling at the beginning of the meal with our cranberry, then we’re
digging into this. This thing cleanses my palate to make way for the turkey. Mmm hmm. But I think you’re right. I think this as a cooking wine would be really good. And
I don’t know how this stacks up to other viogniers because the first one I’m
having that I’m aware of. I love cooking pasta and shrimp with a
wine. Mmm. I’m gonna have another little bite and see if I can open up any other
flavors. I do love stuffing. So I’m probably just
happy that they’re stuffing in my mouth. Alright, let’s do this one more time. That’s just part of the holidays…all the food. I feel like a person that would like this; people that don’t tend to be
wine people but they tend to be harder liquor people. Mmm. Because I feel like
this has that astringency that things like gin and vodka and whiskey – like it has
that more kick to it and I feel like this has that. Well the next wine that
we’re gonna have is gonna take us away from Australia and move us to Oregon. for the Rainstorm pinot noir. I’ve recently started doing wines from the Pacific
Northwest because I thought it would be nice to branch out to California. There’s
so many California wines available in California as there should be. True. Oregon,
for some reason, is known for their Pinot Noirs. So this is a pinot noir from Oregon. Hopefully that’ll be a good one. We were talking in between takes about headaches that you get. So tell me a little bit
about that. I get cluster headaches which a lot of people aren’t aware of. So I like to raise awareness – heck yeah – whenever I can. Cluster headaches is a chronic illness. And it’s like migraines except the pain is a lot more severe and – I can’t even imagine that –
they come in clusters And so when you say clusters like I get a headache and
then I get another headache behind it. It’s continuous. For me I’m like I got a
headache here or I get a headache here. It’s all of that? With clusters it’s
usually on one side. So for me it’s from the right temple here all the way down
my jaw. And they don’t know what brings it on? No. So that’s why whenever I’m having cluster headaches I’ll stay away from
wine just because I’ve heard that it’s – yeah yeah. yeah – a trigger for headaches. We will give this a try. Hopefully no headaches are coming from this. No, I’m headache free. Perfect. Perfect. That’s what we like to see. So we will give this a try and see how it does. Rainstorm Pinot Noir. I like the rainstorm. I like the whole rainy idea. Let’s give this a swirl and a sniff -nice – and see. Okay color wise, Pinot Noirs are
always a little thinner. Like you can see through them a little better. Mmm. Alright, we’re back to funky again. I drank it. So okay I smell salty laundry. That’s what I smell. And maybe a little bit of like turpentine. (laughing) I kind of smelled berries. Good for you – and – I’m trying to see – I can’t smell – a wet lawn. And wetness for sure. Yeah. All of that rain. Maybe dirt even. Like a little wet dirt. Like the wet lawn, dirt. Mmm hmm. Okay alright I think we’re there. Alright I’m gonna – you already tasted it but I’m gonna taste it now. I’ll pretend I didn’t. Hmm Okay. (laughing) I don’t taste anything fruity in this. It’s like salty savory. It also has a very coastal
essence to it. Well that makes sense. It is technically a coastal wine. I can
taste the beach though. I wonder if it’s because it’s the north. So I’m from
Massachusetts and this is reminding me of like the beaches in New Hampshire and New England. Oh interesting. Well it’s funny because I don’t know how close to the beach this
is actually grown but – mmm hmm – if you think about it climate why is Oregon and
Massachusetts I think are probably fairly similar. They are. I feel like Oregon might
be wetter. It’s wetter. Yeah. Interesting. Okay. It’s making me poetic. It’s like a rainy May the season of rain. (crickets chirping) Okay well this is the big kahuna because this one gets paired with the turkey. I did not prepare a full roast turkey to prepare for this. So I went – I’m leaving. No. (laughing) I went with I went with the idea of Thanksgiving leftovers. Okay. Because that’s
like the second best part of Thanksgiving. The first best part is the day of.
The second best part is like – there’s still so much food. So I made some little
hors d’oeuvres – nice – with some turkey and some brie and some parsley and a little
honey butter. So go ahead and help yourself to one of the hors d’oeuvres. I
hope I won’t make a mess here. Yeah no. Make a mess. Live your life. Honey butter you said? Honey butter. Mmm-hmm. Mmm. There’s something sweet on here is it the honey – thats
the honey butter. Yep. Okay I really like this thing. It’s really good. I actually like this better than a sandwich. The right amount of carbs. Actors man. That’s really good. Mmm. Oh I’ll do the same. Mmm-hmm. Now let’s see. There was that little sweetness. So I think I might have thrown it. I feel like the
acidity on it went up a little bit. I feel like they’re opposites. Like the
white wine almost tasted like the stuffing but this one is the opposite of what we just had. The opposite of it. Yeah. I like it okay. I’m a little worried that the honey
butter is throwing it. So I’m gonna grab us just in Turkey and see if just the
turkey changes it at all. The wine pairing was Turkey and the wine. mmm hmm. So I made us just little turkey hors d’oeuvres. Perfect. So help yourself. I’m gonna
just give a gobble. Shoutout to all the turkeys. Gobble gobble gobble. I love turkey. Turkey’s good. What’s your favorite part of the turkey? I recently have switched from me a white meat person to
a dark meat person. Mmm. I fight for the wings. Really? I love the wings. Have you always been that way? Mmm-hmm. Interesting. My uncle was
always the dark meat guy. Mmm. Hmm. It’s almost made it like irony – mmm-hmm – to me. It’s definitely better cuz the honey butter was absolutely delicious but it affected it – but the sweet was so opposite – yeah. Yeah. Yeah, I think so. This I’d say is a pretty good match. I
wish we had dark meat right now because I would love to taste this with the dark meat – I can see that – and I have a feeling it would be even better. Yeah. (Danny) I’m dark meat. And i like dark meat. I do. I’ll…I’ll step aside for a moment. Can you give us a minute? No. (laughing) This is good though because it’s not too dry.
Some Reds are really dry and oaky. It’s juicy. Like even though it’s got that irony meaty
quality to it it’s also juicy. Yeah it is. Do you know which winds increase in
value? Literally it’s just like everything else; supply and demand. If
there is a need for it and want for it and people are willing to pay for it
that’s gonna increase the value. That doesn’t necessarily reflect whether the
wine is good or bad. That’s the thing with supply and demand if people are
willing to pay the price, that’s the value. When I was a kid I thought the older the wine, the better the wine. Yeah that’s what I was thinking too. Yeah. But that’s not always the
case. I think it’s like anything you invest in. Yeah. There’s no way to really know
this is gonna go up in value. You know what’s gonna make a wine bottle valuable?
If you are an NBA basketball player and you start a winery… You already get to charge a lot for your wine. Well I’ve met a lot of wine collectors
and I wonder if they’re going off of celebrity or quality. I bet they’re more in quality. I feel like if you’re a collector, you’re not influenced by that. (Danny) Whats the most expensive wine you’ve had? Oh wow. Me personally, I stick to the cheaper wine cuz that’s my budget. Have your collectors shared any wine with you? Um yes but I didn’t
ask them how much it was worth. Of course. But I know that they did have a few bottles
that were worth like 10,000. Wow. Yeah. Sometimes it does have to do with the
age like for instance, Thomas Jefferson – mmm hmm had wines and a few bottles are still in existence. Oh wow. So even if the wine is crap – there’s history – it doesn’t matter because there’s this
history. If you had an opportunity to own a collectible bottle? Mmm. But we live in a place that has brush fires and earthquakes. Oh my gosh. That could be gone. Wow. See? Or you could keep one in your emergency kit. (laughing) Keep one collectible. That is pretty much all I need in
my emergency kit. Just one to get you through. I just need wine and maybe some grapes and yeast so that I
can make some more wine – there you go – while we’re hiding under ground. I guess we’re gonna move
on because we’re almost to desert. I’m very excited about my homemade pies. And
we’re going to drink something I think that your mom might like actually. Ooh okay. Yeah. We are moving on to Harvey’s Bristol Cream. Harvey’s Bristol Cream is based in
England. The grapes themselves originated in Jerez, Spain. I used to bartend and
people would order this and it’s a sherry which is an after-dinner aperitif.
It always sounded like shaving cream to me. Harvey’s Bristol cream – I need a
little bit of that – for a clean close shave. For the pairing with pumpkin pie, the ultimate finale of a
Thanksgiving meal, they said a sherry and once I heard it was a sherry I was like
well, I gotta try this Harvey Bristol Cream because I sold a lot of glasses of
it and never once tasted it. So we will give sherry a little try. See what we
think. And I literally have no idea how this is gonna taste. I have no idea what
to expect. We’ll give it a try and then we’ll try some homemade pumpkin pie and
see how that goes. What do you think of the port. I actually am surprised. They’re
brown. I thought I was expecting like a really deep red when you said sherry. It’s kind of a pretty
brown though it’s like a dark amber – yes or something. When I was bartending I would
pour any kind of port and it smelled like maple
syrup. I have no idea what this is. Like I said, it always sounded like shaving
cream. It doesn’t look anything like shaving cream. Let’s give it a little smell and
then a taste and tell me what you smell. I don’t hate the smell at all. It so it does smell syrupy
actually. But not overly sugary. No. It’s like maple syrup without the sugary part. With alcohol. Like – yeah. Oh that doesn’t sound like a
bad idea at all, fermented maple syrup. Yeah. But can you think of a thing that it
smells like other than maple syrup? Mmm, let me see. It reminds me of hard candies – Oh interesting – that my grandmother would have lying around for years. Your grandma’s coming up a lot today. Rest in peace, grandma. Aw. Hi Grandma. It does have a smell like it’s gonna have a sweet taste – mmm hmm – but I have no idea if it’s
gonna have a sweet taste. I’m gonna give it a whirl. Almost like medicine too. Oh. To me. This doesn’t have that too much for me but – Or maybe you just have better medicine than I do. It’s illegal. No, I’m kidding. Oh there we go. Alright I’m gonna give it a taste. I like this okay. Mmm.
By itself I like this okay. It’s tasty. It’s very smooth. And it is sweet and I wasn’t
sure if it was be sweet or not. But it’s not like insanely sweet. But it’s, yeah it’s not overly – it’s like caramel and a root beer candy combined. Mmm hmm. I can taste the root beer
like you said. There’s some other extra little warm and fuzzy flavor. I like this.
I could have this with vanilla ice cream. Oh my gosh. That sounds really good. Alright so this – mm hmm – was said to pair excellently with pumpkin pie and you and
I – my favorite – share of love of pumpkin pie – yes. So it is homemade pumpkin pie. Ooh. So
let’s take a little bite of pumpkin pie. Just help yourself. We even made a third
one for Danny our cameraman because it’s just cruel to torture him and not let
him have one. You gotta be fair. Alright. Give it a taste. Pumpkin pie is my favorite dessert in general. Cuz it’s so good. Mmm-hmm. Okay I’m gonna take one
more bite then I’m gonna follow it up. Do you say pecan or pecan. I say pecan.
What about you? I say pecan. Did you spend any time in the south? No. That’s such a
southern way to say it. Pecan pie. Yeah? Mmm hmm. Hmm. My point was, I don’t really like pecan
pecan pie. I had a friend that was like Oh my god we gotta get some pecan pie. It’s so good, so good. So I tried my first piece – I was like probably in my thirties when I tried my first piece – and I get why like people like it. It’s just pure sugar.
And there’s some nuts in it but it’s just pure sugar. I’m like you don’t even
know if you like a pecan. You’re just like sugar and you need a vehicle to put
the sugar in your face. Here’s to ya. Cheers I don’t know if it changed it at all. I feel like it made it more, like it
brought it to life. Okay. I don’t know how to explain it but like – Yeah, no I can see
that. It’s like a little more (sniffing) I can breathe it now. Yeah. Okay. It is a good pairing honestly. It is. And look the colors almost identical. That’s beautiful. But with dessert wines and you can correct me if I’m wrong – or not. I don’t know – Dessert wines, I always thought that
was the dessert, just the wine itself. I think it can be. Unless you’re at a very
expensive restaurant, dessert is never that size, It’s so funny, the more money
you pay the smaller the portions are. Mmm-hmm. And the truth is the smaller
portions are actually better for us overall. But I feel like we’re like, we’re American and we’re spending our money and we better get a lot for it and then yo u
want a cake the size of your face. Too much. Everything has to be so big. I think
these two at this size could go together very nicely. Exactly. If you needed one or
the other, this would satisfy me and it would be beautiful and this was
satisfy me and would be beautiful. I don’t mind this at all. Thanks for the pie. (laughing) Mmm. It’s pretty good. (Danny) We should invent a pie and call it “Cutie Pie”. You’re a cutie pie. Okay. As soon as I finish chewing… I was about to take the whole bottle. (laughing) That’s the problem when you taste four wines on a show. You lose track of a few things. So I have a question for you. Okay. Two things. One, did you learn anything about
wine today? I tried new wines like sherry. I don’t even think I’ve ever had sherry in my life. So yeah. This is sherry, right? You opened my eyes. Yeah. Sherry. Says right there. Sherry. I also learned that we make wines in every state in the United States. Mmm hmm. I never thought that. I haven’t had a North Dakota anything yet but I will be in search of it. I wanna try all 50 states. Done. My other question for you is of all the wines we
tried today what was your favorite? I would have to go with the rosé. Alright. That was a really nice surprise there.
The rosé. Nice. Yeah. Well we’re gonna finish up the day with another glass of the rosé then. Yes. I think I might do this glass the rosé as well. Before we toast,
what are you thankful for? I’m thankful for my family. I’m thankful for just very special people in my life, like you, Aww- my friends, just people who support each other and – yes – it’s been a big thing this year. I definitely feel like you’re a very supportive
person if you know somebody a little or you know somebody a lot and that’s nice
I feel like the world needs more of that. So I am too thankful for you. Oh thank you. I’m
thankful for this show cuz this has been really great. I’m thankful for my one-man
crew – I know – (laughing) who does a lot – he does it all – and he only complains a little and that’s okay when
I give him wine and then he’s fine. Well Cheers. Cheers. And Happy Thanksgiving
Happy Holidays to you. (Danny) CUT!!! Was that necessary? We’re having a beautiful moment (laughing) Do you want any wine, Puppy? (laughing) I’ve had enough. Clearly. CUT!!! (laughing) ♪ I can’t wait to toast with you so… ♪ ♪ call me a cab ♪

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