So for champagnes in particular and CO2, talk to us about how those two things dance together with temperature.

So hugely, like temperature would affect the wine in a great way here because if you open a bottle of warm sparkling wine, it will explode.

Right.

So CO2, we kind of, I'm sorry, cold wine would hold the CO2 more effectively.

It would make it not explode.

So then once open, the colder champagne would lose its bubbles less fast and the warmer champagne would lose its bubbles faster.

So the bubbles also help carry those compounds towards your nose.

Should reds be at room temperature or not? Or does it depend on the red?

You had an experiment.

Yeah, you completely destroyed my brain.

Well, it's fair to say I often have a lot of open bottles in my house, and that's because I actually don't drink a lot, believe it or not.

I drink wine kind of academically.

So I had three bottles of wine that were fully open, and I didn't put them in the fridge.

I left them next to my sink, and I wanted to stress them.

And a week later, I had a sip of all of them, and were they bad? Did they die? No.

What does that mean? It's

Take us through these degrees.

So the degrees are, it can either be barely noticeable and only two or three nerds in the room notice, like me.

It can also be so overwhelming you can't even drink the wine.

Actually, when I'm opening a bottle at a table, I can smell it.

I actually have a reflex of putting my body right above the wine and I kind of take a whiff in once the bottle opens and you can get it right away.

But a lot of times, some people will detect it, some people won't.

Some people will say that they smell it even though it's not there.

You should be able to bring it back to the SAQ, no?

Did it help Canadian wineries, do you think?

Yes, it did.

It did, but not as much as we think it did.

It's not necessarily as if we boycotted American wines and suddenly these automatically become replaced with Canadian wines.

That's not how it works at all.

You know, you're also making room for more markets that have similar climates.

We're saying Australia, because those would produce kind of the same flavor or body of wines-ish.

And basically, a little bit of the strategy seemed to have worked, but not as much as they're saying.

What kind of expensive wine are we talking about?

We're talking about stuff that's sold on Sotheby's.

Anyways, I want to talk about this big one because this is my favorite one.

There's a movie called Red Obsession, which went through basically a lot of stuff in the wine business.

but mostly focused on this guy named Rudy Carniwan.

And he was introduced into these high-end circles as this mysterious guy from Singapore with high culture, American educated.

But in reality, he was blending Costco wines, actually, and it's not even a joke, in his apartment and was creating fake labels, but was incredibly skilled at doing it.

So I guess why not? Why not wine?

What are these wines?

This is my sweet spot.

This is where you could find good quality wines made by an actual farmer and not distributed by a marketing company.

And you could find great wines here that are sometimes even good for aging.

$35, by the way, I believe, is a good amount of money to be spending on wine.

A lot of people try to bring their wallets down and want to spend $80, $100 at the FAQ.

I find that's totally crazy.

Everything stops making sense.