Jessie and Lennie do Malibu

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0:35Hello and welcome to Table Manners. I'm Jessie Ware and I'm here in a parking lot with Lenny in Malibu on a very overcast day. That's not stopping me looking cool. It's not stopping us doing an episode either. No. We've decided to not cook this episode. And you enjoyed the last episode where it was just Lenny and I so much that we thought we'd give you another one. So we have a Californian day lined up. Yeah. We woke up. A sand of waves. Dolphins. And dolphins and whales all on the beach. A few herons flying over. Sure, no big deal. It is an overcast day. And one of my happy places is Malibu Country Mart.

1:18It is a very peaceful shopping centre where you can get the most delicious pizza at Prince Street Pizza. Where they do have a picture of Benny Blanco and Little Dickie eating. I've been here before. You haven't tried the famous, they call it the world famous. Can I get on this bloody bench? Hold on. I've got very tight jeans. But why have I? Okay, right. So I've been here before. Everyone tells you if you're in Malibu, you've got to go and have the Broad Street Oyster Lobster Roll. Does anybody ever eat oysters here? Yeah, I'm sure. But you don't. No. So we're here in their parking lot. They've got loads of different places.

2:04Yeah. And we've ordered a lot of the menu. Yeah. We've gone for caviar as a snack because, sure, why not? It's on the company card. How much should I just spend? Don't worry. We've gone for a warm lobster roll and a chilled lobster roll. Yeah. So we can have an opinion on both. Okay. We got tacos. Tacos. Baja tacos. Baja. Wish you got the shrimp instead of the fish, but whatever. Boom. And we've got Topo Chico for sparkling water. Topo Chico. Now, what are we doing after this, Mum? A wine tasting. Did we go for the three wines or the seven? I said go for the three. You said go for the seven. I say let's omakasi that shit.

2:47What's omakasi? Well, you just keep on having the food. How will we know when ours is... They're going to shout Lenny. What have we been up to whilst we've been here, Mum? Well, I stayed with number one, Hannah, for the first four or five days. Yeah. Went to South Street Seafood. Very nice. Where's that? I don't know. Near where they live, near Eagle Rock. I also went to Houston's... In Pasadena. In Pasadena, which is delicious. We also went to Pie and Burger in Pasadena. We've got photos of that. I think I went past the Father of the Bridehouse. I went to Huntington Gardens, which was heaven.

3:25But Pie and Burger was like this institution. Yeah, it was a highlight, wasn't it? It was lovely. the chocolate malt milkshake fab I've been to Jit Lada which is Anthony Bourdain's was Anthony Bourdain's favourite Thai place in LA, it was delicious Jessie when you hear a helicopter do you think it's someone famous or is it just the sheriff I don't know Sam said it's always a sheriff it's got a star on the side and it says sheriff anyway where have I been eating Jit Lada where else we went to John and Vinny's shout out to Brianna for getting us a table because it was delicious. Okay. I went to Speranza, which I love.

4:04Where's that? Speranza is in Silver Lake. And it's a really lovely, it looks like a garage from outside. I guess this episode should be helpful for people, anybody that's coming, if anybody's coming to Los Angeles, we'll do a little footnote or whatever. We'll do some notes. Of what you should eat. Yeah, I think so. Yeah, well, Speranza was great for, it's great for pasta, but also great lamb chops. Is it Lenny? Oh, yeah. Order ready for, ready. Lenny. Lenny. Thank you. Order. Lenny. Lenny. Right, we're going to do a potato chip with a bit of caviar. And sour cream. And sour cream. I think the sour cream probably goes on first.

4:49This looks pretty good. Do you like caviar, Lenny? Yeah, I do. Okay, right.

4:57Any good? Jessie, all the stuff is blowing away now. Mmm. Yeah. Mmm. That is delicious. I like that a lot. Are you up for your next thing, Mum? Now you're eating the lobster roll. What do you think? Nice? Delicious. Next up. What else did we get? We got tacos. We got salad. yeah oh lovely oh that does look good mmm this is divine a really good Sousa salad do you want to try the chilled lobster roll with mare this is very delicious this fish taco I told you oh and it's all around my face does he give me napkins darling it's heavier. Shit. Look! You could have worn me Jess. How is that my fall every time

6:07what is wrong with you I need a beer you do you do oh my god

6:24so we've had our mains here would you return for the world famous lobster roll? I wouldn't rush, but I did think it was delicious. Would you return if he was on the e-till? Yeah. Okay. Jessie, I've discovered What? That you have lots of quite handsome middle-aged waiters, and I think they're really actors. I think he'll be really offended if you call him middle-aged. How old do you think he is? He's older than you. He's middle-aged. You're going to be middle-aged. Fuck off, am I? Yeah. Am I? Well, you're not in your 20s. It's not young, is it? 40 is mid-late. 40? Oh, yavay. Okay, so we're going to go now for some pud.

7:08Is this before the wine? This is before the wine. Line our stomachs. Yes.

7:18So we're going to go and try, apparently, the Rolls-Royce of chocolates. This Diana Cron lady that's in the Malibu Country Mart, because, honestly, this is like heaven here. But I just saw Sun Life Organics, which I really like, because when I'm neurotic and on tour, I'm usually in there for an elixir shot or wellness shot. So I decided before we go wine tasting, we'd detoxify. This could really work in the reverse, I don't know. but I got Lenny and I an aloe and chlorophyll shot to see how that helps hydrate and help us after a day in the sun yesterday and about a day of drinking, actually two weeks of drinking.

8:04So let's see how Lenny fares with an aloe and chlorophyll shot from Sun Life Organics.

8:14We are, Lenny's just joined us for about 20 minutes. Thank God we're not going to the organics. Mum, I've got you. a shot of chlorophyll and aloe. It's supposed to hydrate, detoxify before we go for wine tasting, bottoms up, when in Rome. I'm definitely not drinking that.

8:37An actual vomit. No, you've got to now. Join me. I'm not doing it. Join me. No. It's like ink. That was disgusting. I'm not doing it. I'm not going to have a hangover tomorrow No I bought it Why? Well I bought it for us please just have it Come on it's gone now I'm not doing it I knew that as soon as I saw it You're a bad sport I don't care Would you like a chocolate instead? Darling I can't drink that How much was it? Enough Enough for you to bloody drink it How's your chakras now darling? Go and rub a bit of... Oh, look, that looks nice. What are they having? Nice coffee. Yeah. Come on, let's go and have a chocolate.

9:26You would drink that. She is insubordinate.

9:34We are in the Rolls Royce of chocolate in Malibu. Ronald Reagan's written notes. I love that. Hello. If we were going to try your favourite... Okay, what is it? It's the Truffles, very famous Truffles. Jackie's Kennedy's favourite. Well, if it's good enough for Jackie, it's good enough for them. Where is Jackie Kennedy born? See? I don't know. Malibu? No. Where? Southampton, New York. Is that where you're from? Is that where you're from? Okay. That was a clue. We should have said, where are you from? Yes. Is that why you're here? No. Those are gorgeous. I know, right? Are they boozy? Yeah. They are.

10:20What's in them? Rum. Mm-mm. Oh, they are good. Yeah. Have you had one? Yes, I have. Mm. Mm. If you're looking for more boozy, we have scotch, tequila. No. It's not so sore Lenny coming. Did you see that in my face? She could tell. I could tell you they'd pick me up. That is delicious, and I believe we should probably buy them. So we're going to have a pack of those for my husband. Bye. Oh. That's my favourite. Chocolate ginger. Right, we'll get some of them. Yeah. Some chocolate gingers. Darling, what's a dark lucky? Dark chocolate, 72%, pure dark chocolate. Yeah. Maybe I should buy them for Hannah.

11:00Okay. Right, we're going to get the dark luckies. Okay. Because it's good for you, isn't it? Yeah. Honestly, if you want really good for your chocolate, see the cake. No, that's too good for me. I just had the aloe and chlorophyll. Thank you. No, thank you. Great. I think that's it. Thank you.

11:22We're now at Cornell. What do you call this place? Cornell Wine Co. And we're here with the owner, Matt. Yeah, Matt Morris. Matt Morris. And your wife? Natalie Fortunel. You own this place. You've been owning it for the last what? A year now. So I came here, I was telling you, I came here to the old place, which is next door. We're like in the hills of, I don't know. I'd say the hills of Malibu. Santa Monica Mountains. Okay. So Santa Monica Mountains. It's a little nippy. There's some peacocks on a roof. Did you inherit the peacocks? They're not ours. They're wild. Wild peacocks? Actually, yeah.

11:58Well, the park across the street, it's run by the National Park Service. It's called Peter Strauss Park. But originally it was an amusement park. And they had rides and a massive swimming pool and they had a big aviary. and it closed in the 60s and they just let all the birds out and the peacocks have just been around. So how many peacocks to pee hens? How many peacocks to pee hens? I would probably say 60 % pee hens. Oh really? There's more girls. And who's noisy? The boys are the noisy ones. The boys are the noisy ones. And it's mating season. It is the beginning of mating season so they're very loud.

12:39Does this go on all night? Oh no. Oh yeah. That was on cue. On cue. At a certain point they'll slow down a little bit. They are like banshees aren't they? They are. They also, if you have a black heart and it's too clean, if they see the reflection, it might go after it and start scratching it. They're not very bright. They're like chickens. And we're also on the side of a road so you may hear trucks as well. A highway. A highway. but it's the most charming little spot and I remembered coming into the wine shop you've done loads to it, you and your wife it kind of feels like it's got a bit of everything in it yeah, we've always kind of sold fun crafts from locals, we've found some new things, we've added some snacks love a snack, in fact could we have a snack with this?

13:30so we're going to do, how many wines are we tasting today? We're going to taste five different wines today Okay, and Lenny spoke to you about our palate before I was here. Okay, she's going to renew it. So don't let her speak for me. Okay, okay. So you tell us what you like. Well, I like Chardonnay. Okay. I'm quite anti-Pinot Noir, however, Mom told you that we like the bread and butter wine, which apparently you... I used to work for a distributor that sold that. Okay. So I'm familiar with that. But I like quite big reds, but I also just want you to leave the way. No, I've got some fun stuff.

14:05We're going to do some wines from here in Malibu and a couple from Santa Barbara. So is it a good spot to make wines, Malibu, then? It is and it isn't. Okay. It is really difficult. First of all, real estate is very expensive here. So to buy land, you've got to have a lot of money. There's a lot of things that will kill your grapes. There's a lot of regulation here against winemaking. For example, there's about 40 to 50 vineyards in Malibu Coast, which is our designated wine region. None of them make wine here. They all take it outside of L.A. actually to make it. So are you a winery or a vineyard?

14:43We're neither, actually. We're just a tasting room. Okay. When we first opened, it was with the intent to feature some of these really small producers, which we still do. We've kind of expanded our selection a little bit. But, yeah, we're one of the few places where you can come and taste wines from Malibu. So you and it's Natalie. Yeah. You and Natalie, were you both into wine before? Was it? Mostly me. She is French, so she just by nature is into wine. Yeah. But I'm a certified sommelier. I've been in the wine industry for a while. Right. So that's kind of how I got my interest in this. And also I grew up in this area.

15:20I grew up around the corner. And Natalie and I now live down the street at Malibu Lake. Oh, that's so nice. Yeah. How lovely. So what are we starting with, Matt? We're starting with Stringer Ranch Roussan. Stringer Ranch is a new producer out of Malibu. They're actually friends of mine. Roussan is a Rhone varietal. It is a dry white that has a little more body to it. So it is similar to Chardonnay. It's kind of got that creamy texture without being too oaky and buttery. All right, come on, hit me. Cheers. I hope so. Oh, yeah. Is that like the perks of the job, Matt? That is the perks of the job.

15:53So I went on a wine tasting course, which I have to tell you, I won. Oh, really? Because you dropped the most? Tribute to my notes. So what are you going to tell us what to do? What you should smell first. Hang on, should we let Matt tell us what to do? He's going to ask you what you can smell. The first thing you should do is look at the wine. It's quite viscous. I'm looking. Yeah, it's got a little more of the texture. You're showing off. Smell it. I think it's pineapple-y. Yeah, there's definitely a little bit of pineapple on the nose. It's a little bit tropical fruit. It's tropical, yeah. And then on the palate, I get a little more citrus.

16:28Yeah. It has a little more texture. My lads taste it, yeah. Oh, please do, yeah. And what did you do? You did a... I did a... Yeah, I can't even help it at this point. I kind of slurp my wine to get it to touch all the different parts of your tongue. It's nice, but it's really hard. That's delicious. Yeah. Really, really great stuff. Oh, my goodness. Oh, I like that. Actually... That's gorgeous. Do you drink every glass going like that? Can you not help yourself? Like when you're out with your wife? I do it with water. Yeah, I can't help it sometimes. What does your wife say about that? She is very annoyed by it, yeah.

17:05Actually, she's probably a little bit more used to it now. Wait till the baby starts copying you. I know, she already does. She, uh. I like, so what kind of, what is it? The grape is Roussain. Roussain? I don't know Roussain well. It's from the Rhone originally. I don't know that much about wine. Thank you. Thank you, Lenny. It's really a lovely kind of alternative to Chardonnay, where it's got that bigger texture, but it doesn't necessarily have that kind of oaky, creamy flavor to it. And it's not a Sauvignon Blanc, thank God. How much is that going to cost? That, I believe, is$35. Okay. Yeah.

17:46Do you ever go to Trader Joe's for wine? It's so good for wine. It's exceptional value. I tell people all the time. What's your, I mean, I know that you have your own wine tasting shop. Yeah. What would be your Trader Joe's go-to? I'm blanking on the, there's a really lovely rosé with a hen on it. Okay, fine. That's all you need to say. It's like$6.99 or something like that. I think I bought that. It's really good. There's also a Vino Verde I like from there, I'm blanking on the name. But they just, they get really good quality wines for good prices. I like this a lot. Yeah, I'm glad you like it.

18:18All of our stuff is small label. It's delicious. Family owned. I'm going to hydrate now, Mum. Let's hydrate. This family that makes this wine, they have a one-year-old daughter who's friends with my one-year-old daughter. Perfect. Fun Malibu wine families. I love that. It's very yellow. Yes, the colour is definitely kind of that almost gold, yellow, dark. Yeah, it's really fun wine. I like that one. What are we going to have next? Jessica. I think we're gonna do a rosé next. It's a really fun new rosé from Cavalletti Vineyards. So I'm gonna go grab that. See, I'm not that fussed about rosé, but I'm willing to be.

19:01Okay. I love rosé. Mum loves it. It's interesting how quickly it kind of became so popular in this country. For a very long time it had a really negative distinction. People thought it was sweet all the time. It had to do with a long history. It started in the 70s of pink wines in the United States being sweet slowly but surely we got some other stuff in here and now it's a huge phenomenon we probably sell in the summer more rosé than anything else see just yeah no I'm excited this is a really fun one it's a unique one it's made out of San Giovese which is the grape used in Chianti oh yeah we had a really weird year last year where we had like a like a hurricane We had all these crazy storms.

19:43I don't know if you remember hearing about it. Yes, yes. Floods. Yeah, it's a really interesting expression of rosé. I'm going to go grab it. And I'll be right back. What's the color pink? It is actually, so it is, rosé is made out of red wine grapes. Yeah. The difference between red wine and rosé is the amount of skin contact it has. Okay. So after a certain amount of time, they'll bleed all the juice. when it's fermenting they'll leave the skins on they'll bleed all the juice off throw out the skins and finish fermenting the juice whereas red wine you leave the skins on you mix them in you punch it down you get that skin to give the juice more color and texture um actually that's where in red wine all the color comes from the skin so if you didn't have the skins it would be a white wine yeah um anyway thank you yeah you got it i'll be right back with rosette brilliant thanks matt

20:43The market's uncertain. Revenue's tied and hiring on hold. That's why results-driven companies are using Upwork to keep work moving. Go to Upwork.com today and start hiring proven freelance talent fast. No bulky overhead. No rigid long-term contracts. Just the right expert right when you need them. Work smarter and faster with Upwork. Go to Upwork.com now and find your freelance expert. That's U-P-W-O-R-K dot com. Post a job for free and get started today.

21:19Okay, so this is Cavaletti. Vineyard's from... Let me see, we should take pictures of the label. It's Ventura County, which is close by. It's made by Patrick Kelly, who is another local L.A. winemaker, known for a little while now. like I said this he's wearing Sangiovese which is the grape use for Chianti weird year didn't get ripe enough to really make a good full red wine and so he made into rosé it's really lovely the alcohol levels a little low it's like 11.5 it's dry yeah great because we're doing yeah so this was just making well lemonade out of lemons, basically. Yeah, which happens. Making rosé out of...

22:08That happens a lot out here, I find. You know, we've had a lot of instances that have been difficult for winemakers, a lot of fires, droughts. Another thing I've seen a lot of producers do now is starting to make co-ferments. So it'll be not only wine, but they'll mix it or blend it with cider. And it's kind of this fun, light, juicy thing that a lot of producers are making now. What would you call that? I call them co-ferments. Co-ferments, not like... They drink a little bit more like a cider. Not like a sign or a wider. I like that. I like wider. Wider? Yeah, wider. Okay. It's not as dry. It's nice.

22:52Ooh. It's smooth. Yeah, it's smooth. It's got a little more texture than a lot of other rosés. It's unique. I kind of get this cotton candy thing on there. It is. It's very nice. It's not necessarily sweet, but I do kind of a little candied flavor. Yeah, it's not sharp dry. I'm not getting the cotton candy, but I definitely could drink the whole glass. It's easy to drink. It's really nice. Because it doesn't really taste like maybe the roseo stuff. It does, darling. You just don't drink a lot of roseo. This is lovely. Why do you like it? I like that it's very drinkable. I did realize I forgot to bring the spit bucket.

23:34Is that okay? What? Oh, do we need... The spit bucket? No, you don't need to do it. No, I don't want to spit. Do you want to spit, Mom? No, I do not. Or some people pour it out if they don't like it. No, no, no. Yeah, okay. So the next wine, I'm thinking about bringing a... Well, do you guys drink orange wine at all? Do you hate it? I had, actually... Yes. We had a barbecue yesterday, and my friend brought one from Whole Foods. that she bought only because the label looked quite cute. Yeah, they usually do. And it said, I love you, or something like that. Love you bunches, probably. I don't know, but it was.

24:04I love you bunches rosé. I liked that one. Okay. And I don't... It was rosé. You just rolled your eyes. You raised your eyes and went, oh, basic bitch. No, I know what you're going to like. That's not true. I don't like... I love you bunches. It was nice. It's from a great producer. Stoltman Vineyards is a wonderful producer. Okay. Family owned small. But it was a rosé. What would you call that? It was skin contact. Then it was probably orange. and I was like they make a rosé all the time I kind of went when she brought it I was like I winced and she went I'm not sure and I went oh god and I tried it and I thought this is actually really delicious I'm going to bring one that I haven't had that in a little while but I think is similar and I think it's a cuter label okay well we love a label so thanks Matt I'll be right back alright thank you Lenny I'm enjoying myself I can tell you are you?

24:48do you feel like potentially we should incorporate this aspect into every season yeah in a different country okay we'll do Italy next year we haven't got the budget for that France, don't we Greece Greece there's a car Lenny's really looking for that Netflix series about tasting wines everyone does food but I think wine might be our strong point do you yeah well drink Lenny eat Phil is it eat Phil somebody feed Phil someone eat Phil someone drink Lenny someone someone oh yeah I think they're going to run to someone give wine to Lenny

25:30Hi Natalie Hi She's going to jump in She's going to go get the baby Where's the baby? The baby's with grandma right now Okay We're very lucky Hey nice to meet you Alright Let's see the label then Is it cute? Marengo Tango Marengo Tango Yep Okay This is from Jornata In Paso They focus on skin contact wine Yes, Paso, darling. Paso Robles is just north of Santa Barbara. And what do you mean by skin contact? Skin contact is white wine with the skins on it. Remember I was talking about how red wine is... It's not that you touch or try anything. No. I always wondered what it meant. How we were talking about rosé and red wine before the color comes from the skins.

26:12White wine, you don't use the skins traditionally. Such a bugger, this one. He heard me talking. He keeps trying to interrupt me. He honestly tries to interrupt every time. That skin contact isn't my strong point. White. Go on, go on then. This is white wine. Okay. And they leave the skins on. It smells a bit strong. I mean, I am so bad at this. It smells stronger. So what's the alcohol content? Is it more acidic? Good question. I feel a bit tiddly. If I actually, honestly, I've not had this vintage, the 23. That packs a punch. I actually like that. I like that. orange wine, yeah. Are you big into orange wine, Natalie?

26:54Not usually. No. That's why I brought her out. It's got a blossomy taste. Oh, Lenny. She's really trying to do that. But it's got a bite as well. It's kind of white flower. Yeah, it's like a flower blossomy. Like a honeybee sting. But it's got a bit of an aftertaste. Well, I will say, this is a little more acidic than I remember. Oh, yeah. Some of them have a little kind of a creamier feel to it or a little softer. Not disappointed. But the Love You Bunches, I think is a little bit softer. I think it's a bit softer, but I'm not mad at this. I could. I actually, orange wine, I'm not the biggest fan of, but I think certain food pairings are really wonderful.

27:31Fish tacos with orange wine is the best pairing. We just have fish tacos. We just have fish tacos. Malibu. Next time. There's a lot of fish tacos out here. Yeah. All over California. Yeah. I like the blossoming taste. I actually really like that and I usually am like, because it tastes like cider. Yeah. That doesn't taste like cider. No, this is really well done. I think that's quite good. It is one of the cutest bottles. Yeah, and I do judge a wine bottle by its cover. I'm sorry, I do it. Everyone does. But you think that looks just trendy, I think. What's the picture on the front, darling? It's an orangutan.

28:08Oh, a orangutan. Oh, I see. You know, as you do. Like you, Lenny, in a minute, when you finish that glass. I like this. It's fun. I do. I didn't at first, and now I like it more. I think it's really big, especially out here in California, orange wine. I think it'll kind of recede. Its popularity will kind of fall back a little bit, but it'll always kind of be there. I don't know why I've asked for Pinot Noir, because actually I've never liked Pinot Noir, probably because it always looks like this. Light. Light, yeah. I would say this one is maybe a little more extracted. Pinot Noir, as a grape, has thin skins, so it's not super heavy.

28:52It never is. But some people will leave the skins on and punch them down, which this one does. This is gorgeous. Glad you like it. So actually, as I said, it's Bruno D 'Alfonso, Chris Curran. Chris Curran is kind of the rock star of the two. Okay. She got, I think, like a 100-point score from Wine Enthusiast. I think she was the first woman to get that. She started Sea Smoke, which has this huge cult following. It's very expensive. It's highly allocated, so it's hard to find. So she's like a rock star winemaker. And they're just really fun and cool. How much is this going? This one's$35 also. This is delicious.

29:27See, this isn't my bag. It's too acidic. It's acidic. It might not be my bag, but I think it's delicious to eat with food. Yeah, I agree. It isn't a wine you'd sit and drink on your own with. What would you pair this way? So I oftentimes think about the food that's served at the restaurant next door. Yeah. The old place. The old place. I would say a BLT, something with that kind of like bacon, savory flavor and like some kind of aioli. Not a big kind of... Yeah, not like a steak. Not a cordon bleu meal. No, no. A sandwich. But I would pair this with food rather than have it on my... I actually also think if you want to do fish with a red, salmon, it's really nicely with this.

30:15Can I tell you, you're fabulous. Everything we've had has been delicious. Thank you so much. I drink a lot. I couldn't say anything was horrible. Yeah, I drink a lot, so I have a lot of practice. This next one's really fun. I'm really a big fan of them. It's, well, just go get it. Okay, go get it. I'm feeling quite drunk, and I'm waiting for snacks. I just thought you could have a snack for a burger. I'm feeling quite drunk and I'm scared about those roads. Oh, God. No, we're going back on the highway thing. It's all kind of sitting in my diaphragm. Because we've drunk it quite quickly. Oh, my God.

30:55It was a bad move to travel that way. Oh, yeah, very. I'm ready for bed. God, don't drink. I think I drank too quickly, Matt. For absolutely shiffle. Right, what's next? Okay, so this is a very small producer, Bodega Gomez. This is their Syrah. It's 2012. Oh, vintage. It is vintage. It is. You know, it's definitely got some age to it. The red wines from Malibu with some age, if you see an older bottle, it usually means the winemaker cares a little bit more about it. One issue we have in Malibu is our red wines tend to be very acidic when they're young. We have a big diurnal shift, hot days, really cold nights.

31:43It helps develop a lot of acidity in our wines. So when they're young, just super tart. And so the way to resolve that is to let it sit and age in the bottle. And so this might seem like a special vintage. This is one year old. I think their current release is 2013. So they wait over 10 years before they release the bottle to the public to kind of mellow out that acidity. So then how much does that cost? I think every single thing I've brought you has been$35. That one might be$36. That's, you know, an approachable bottle. You know, especially the Malibu producers, no one's making a ton of money off of it.

32:20It's all passion projects. And for these guys in particular, it's more about making good wine than a lot of wine and making money off of it. Sadly, they lost their vineyard in 2017 during the Woolsey fire here. So there's no more of it? There is no more. I mean, it's 2012, so we have five more vintages until they run out. um but remember i was saying they uh they can't really do much the ph of their soil has changed significantly so they really don't have the ability to grow grapes and then like i mentioned earlier there's a lot of restrictions on winemakers in malibu there is a law against expanding your own vineyard even on your own property so they can't go to a different part of the property and try to to plant there so they're just kind of uh working with what they got and selling out the rest and that'll be it which is unfortunate but luckily they do let their stuff age so we have some stuff to solve.

33:12That's like having a terminal illness. That's another thing about Malibu, there's fires, there's grouts, there's all sorts of things.

33:25I know I'm gonna like this. I just know. It's darker, you can see, a little more extracted yeah i mean more oak quite cloudy it's also unfiltered unfined which makes it vegan people a lot of people filter their wines using egg whites it's an old process you put an egg white we heard it was fish bands i've heard yeah that's it's mostly egg whites i'd say the biggest percentage of wine matt thanks so much for hosting oh yeah i'm drunk this has been a lot of fun and It's been really delicious. That means I did a good job. Apart from no snacks coming out. Yeah, that... We can grab some snacks. I think it was a first-class experience.

34:07I'm sorry. I'm terrified about the journey. I'm going out, and I actually feel like I'm going to fall asleep. Where are you going to go? I'm going to Felix in Venice. Yeah, I love it out there. Okay, good. Fine. That was so great. I need to drink some more. Thank you so much. No, thank you so much. This was great.

34:29I'm so drunk. Why am I so drunk? Because it's in the afternoon, Jessie. It's five o 'clock. We're not going to get back. Thank you to Matt and Natalie at the Cornell Wine Tasting Rooms. Oh, delicious wine. We've had a lovely, lovely time. And I just, I need some cheese. I hope you've enjoyed this special. I think, Mum, what should we call it? Don't spill food down your front. No. So, should we call it a guide to Malibu? A guide to Malibu. Table Manor's guide to Malibu. Or not. No, I mean, it's like the miniest guide. Yeah, it's not a guide to Malibu. Okay, no. We've not been to Malibu, darling.

35:09It's just Lenny and Jessie having a jolly. A good time in Malibu. Good times. Yeah, yeah. Cheers, Mum. L 'chaim. L 'chaim.