Gevrey-Chambertin wine

And I think that's like how I get to, it's hard to nail Etna Rosso in a blind.

And it's how I get there where I'm like, why am I thinking of Gevrey Chambertin? and Barolo in the same sentence which at this point of my game I usually wouldn't they're very distinct different like styles and different kind of wheelhouses of clusters of grapes that I put in and so that's how I get there is like why am I wanting to call it this but it's not quite

yeah oh that's that's a good tip for any anyone studying out there

yeah Some other things that I really like to lean on, Campania, right? You can get some aged aglianico for a fraction of the price of Bordeaux.

[laughs] I know.

Michelle Bernardin- Should I eat the wall or, you know, what am I doing here? [laughs] Or you don't know how to pronounce a wine, you know, properly and, uh, they correct you and say, "No, it's Gevrey-Chambertin." Yeah.

And, uh, somebody's like Gevrey-Chambertin or whatever, you know.

So I think, uh, we have changed so much and, uh, opened our eyes, opened the world to America, in America, what the possibilities are.

And that's why it's so great now for the young chefs to start and basically build on the foundation.

"Come back tomorrow." So I came back the next day and sat down, and he said...

What was his first question? "Tell me the 13 premier crus of Gevrey-Chambertin." I was like-

Oh

... "Fuck."