Duff Bevill

They're different styles, and again, that's part of the marketing. The Lambert Bridge is in what's called a Bordeaux style. Okay. Because Sauvignon Blanc Bordeaux, it's an original region. And then the other one you're pouring right now is a Burgundy style bottle. And then you get into colors, and there's smoke, and there's green, and there's all sorts of different shades. It smells different.

They're different styles, and again, that's part of the marketing. The Lambert Bridge is in what's called a Bordeaux style. Okay. Because Sauvignon Blanc Bordeaux, it's an original region. And then the other one you're pouring right now is a Burgundy style bottle. And then you get into colors, and there's smoke, and there's green, and there's all sorts of different shades. It smells different.

They're different styles, and again, that's part of the marketing. The Lambert Bridge is in what's called a Bordeaux style. Okay. Because Sauvignon Blanc Bordeaux, it's an original region. And then the other one you're pouring right now is a Burgundy style bottle. And then you get into colors, and there's smoke, and there's green, and there's all sorts of different shades. It smells different.

Does it? Do your finger test, Dave.

Does it? Do your finger test, Dave.

Does it? Do your finger test, Dave.

But I think he was just screwing with me. The purpose of that is, it's really mostly for red wines, is my belief, my understanding. And so when they're lying on their side aging for years and years and years, they start dropping sediment out. And so when you get ready to drink that bottle of wine and you turn it upright, you want the sediment to fall down into the edges.

But I think he was just screwing with me. The purpose of that is, it's really mostly for red wines, is my belief, my understanding. And so when they're lying on their side aging for years and years and years, they start dropping sediment out. And so when you get ready to drink that bottle of wine and you turn it upright, you want the sediment to fall down into the edges.

But I think he was just screwing with me. The purpose of that is, it's really mostly for red wines, is my belief, my understanding. And so when they're lying on their side aging for years and years and years, they start dropping sediment out. And so when you get ready to drink that bottle of wine and you turn it upright, you want the sediment to fall down into the edges.

So when you're pouring the wine, it's not getting in your glass. So that's sort of part of that story on that.

So when you're pouring the wine, it's not getting in your glass. So that's sort of part of that story on that.

So when you're pouring the wine, it's not getting in your glass. So that's sort of part of that story on that.

Could be. Now, it's interesting. The Lambert Bridge is 100% Sauvignon Blanc grape, but the Nori is, and I just read, and I have the owner of Nori send me some footnotes on tasting notes, and I didn't realize he blends that. with 3% of a variety called Gewurztraminer, and that's an Alsatian or a German-Austrian grape variety that goes back hundreds and hundreds of years.

Could be. Now, it's interesting. The Lambert Bridge is 100% Sauvignon Blanc grape, but the Nori is, and I just read, and I have the owner of Nori send me some footnotes on tasting notes, and I didn't realize he blends that. with 3% of a variety called Gewurztraminer, and that's an Alsatian or a German-Austrian grape variety that goes back hundreds and hundreds of years.

Could be. Now, it's interesting. The Lambert Bridge is 100% Sauvignon Blanc grape, but the Nori is, and I just read, and I have the owner of Nori send me some footnotes on tasting notes, and I didn't realize he blends that. with 3% of a variety called Gewurztraminer, and that's an Alsatian or a German-Austrian grape variety that goes back hundreds and hundreds of years.

And that just gives it a little bit different, like, I think, fruity quality to it. So there's an influence of that in there, too, and I can't tell you exactly what it is. What are you getting out of it?

And that just gives it a little bit different, like, I think, fruity quality to it. So there's an influence of that in there, too, and I can't tell you exactly what it is. What are you getting out of it?

And that just gives it a little bit different, like, I think, fruity quality to it. So there's an influence of that in there, too, and I can't tell you exactly what it is. What are you getting out of it?

And that's the acidity. And that's a winemaker style. They'll choose to make them in one particular style or the other, and they have certain emphasis and the balance. And both of them are – the reputation of Sauvignon Blanc is it's really good with seafood. That's like the go-to. You want to have like a Cabernet Sauvignon or a Zinfandel. They sell just steaks, hamburger even, you know. Right.

And that's the acidity. And that's a winemaker style. They'll choose to make them in one particular style or the other, and they have certain emphasis and the balance. And both of them are – the reputation of Sauvignon Blanc is it's really good with seafood. That's like the go-to. You want to have like a Cabernet Sauvignon or a Zinfandel. They sell just steaks, hamburger even, you know. Right.