The Bossticks - The Nasty Truth About What's In Your Wine, Alcohol, & How To Decide What To Drink

Episode Date: December 15, 2022

#526: On today's episode we are joined by Todd White. Todd White. Todd is the founder of Dry Farm's Wine. Todd joins the show to discuss the nasty truth about what's in your wine, alcohol, and how to make the decision on what you decide to drink.  This episode is brought to you by The Skinny Confidential. Check out our NEWEST COLLAB with Dry Farm Wines. DRY FARM WINES are all the things: natural, sustainable & biodynamic, farmed & made using traditional wine making practices, no sulfites & no commercial yeast. Go to www.dryfarmwines.com/theskinnyconfidential to order your GIGGLE WATER BOX today. To connect with Dry Farm Wines click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE  Read More on The Skinny Confidential HERE  For Detailed Show Notes visit TSCPODCAST.COM  To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) This episode is brought to you by Rocket Money The app shows all your subscriptions in one place, and then cancels for you whatever you don't still want. Get rid of useless subscriptions now with Rocket Money. Go to www.rocketmoney.com/skinny to find out more. This episode is brought to you by Cymbiotika Cymbiotika is a health supplement company, designing sophisticated organic formulations that are scientifically proven to increase vitality and longevity by filling nutritional gaps that result from our modern day diet. Use code SKINNY at checkout to receive 15% off your first purchase at cymbiotika.com This episode is brought to you by Versed Skin's complicated. Skincare shouldn't be. That's why Versed offers clean, high-performance, results-driven skincare at prices your bank account will appreciate. Visit versedskin.com/skinny and use code SKINNY10 at checkout for 10% off your purchase. This episode is brought to you by Live Conscious Beyond Collagen® is your secret ingredient for bringing out the full radiance of your skin, hair, & nails—promoting skin elasticity and firmness. For a limited time, get your next purchase of Beyond Collagen® with an exclusive 15% OFF for TSC listeners only. Go to www.weliveconscious.com/skinny or use code SKINNY on their site. This episode is brought to you by Route App If you shop online, Route is a must-have free app that tracks everything you order online in one place. Visit www.route.com/skinny to download Route and for more information.  This episode is brought to you by Perfect Snacks Don't go nuts this holiday season, Fuel yourself with Perfect Bar: The original refrigerated protein bar. Go to perfectsnacks.com/skinny to find out how you can get a free Perfect Bar today. Produced by Dear Media  

The following podcast is a dear media production. Here's one for all the neurotic, anxiety-driven listeners that are like myself. Let's talk about Route. If you are like me and you get anxiety wondering where your online orders are, tracking them down, wondering about delivery times, wondering if you're going to be home when it's delivered, wondering if you're ever going to get your package, then I have the solution for you. And it is called Route. Rout is a free app that tracks everything you order online all in one place.

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route.com slash skinny to download route and more information. That's www. R-O-U-T-E.com slash skinny. She's a lifestyle blogger extraordinaire. Fantastic. And he's a serial entrepreneur. A very smart cookie. And now Lauren Everts and Michael Bostic are bringing you along for the ride. Get ready for some major realness. Welcome to the Skinny Confidential, him and her. The problem started in the 1920s with the advent of chemical application to farm. So prior to 1925, everything was organic. Chemical farming didn't come into play until sometime in the early 1920s, between 1920s, between 1920 and 1925.

Since then, it's become prolific. So if you care about what you're eating, care about what you're putting your body, you should care what kind of wine you're drinking. Welcome back, everybody. Welcome back to the skinny confidential him and her show. That clip was from our guest of the show. today, Todd White, the founder of Dry Farm's wines. And today, it's a big day, everybody. Big, big day. We got some Gigawater coming out. Maureen, take it away. So, you guys, you're going to love

this episode. There's so many takeaways, but I became so obsessed with drinking organic, non-toxic wine that I decided to create a box, a curated box by yours truly with Dry Farm wines. It's called the Skinny Confidentials Gigal Water Box. It's pink. It's adorable. It has stickers on the wine that say the skinny confidential, and it is all clean, organic, delicious wine picked by Michael and I, and Weston. There's no sulfates, no commercial yeast. This one has no added sugar. It's sugar-free, and I picked wines only from Italy and France. This episode that you're about to listen to is so incredible with Todd. We didn't just sit around one day saying, hey, we were just going to come out with a wine collaboration. We have had bad experiences drinking wine like I'm sure many of you

had too. I get terrible headaches. I get terrible hangovers. I can't do it, even with quality wines. And it's because there is so much shit that we don't know about in wine. There are so many bad things that they do not have to disclose in the wine industry that they put in your wine. So when you hear this episode with Todd and he drops all of these truth bombs about everything that takes place in the wine industry, what you're putting in your body, doesn't matter how expensive. You are going to be blown away if you don't already know this stuff. And so when Lauren and I discovered this wine brand, we thought, okay, we're making a full switch. We're not drinking traditional wine anymore. We're not going to have stuff that we don't know where the ingredients come from.

And this episode with Todd is incredible because he is such an authority and he really is just lighting up the airwaves with everything you need to know about the truth about wine. If you want to check out the Skinny Confidentials gigawater box with Dry Farm Wines, all you have to do is head over to DryFarmwines.com slash the Skinny Confidential. All the info is there. Todd, welcome to the show. This is the Skinny Confidential, him and her. Todd, I have been wanting to interview you since I became a fan of this brand, which I feel like was like five years ago. Maybe longer.

How long has it been around? Six years. Okay. So maybe you were an early adapter. Yes. I actually heard about it through Kristen Cavalieri. She was like, you have to try this wine on the podcast when she came on. I fell in love with it.

It's all I order from my house. Nice. And I wanted to have you on because I want to dissect the wine industry because I think so many people don't know. what really goes on. So just to set this up, tell us a little bit how you got into wine. I've been drinking wine since I was nine years old. Wow. Right. So not so much in the beginning, but occasionally family dinners and that kind of thing. So I've been a lifelong wine a fictionado and had drank wines from all over the world. And I became a biohacker 20 years ago when I was about 40s and really for sanity and vanity and also for

for life extension, longevity, wellness, staying lean, just started biohacking is how we deploy our behavior to influence our neurological or biological outcome. And the most common biohack is a diet. I started experimenting with the ketogenic diet through the Atkins diet in the 1980s. And from there, I just became interested in wellness and longevity. And so about seven or eight years ago, I started experimenting with what would be called a therapeutic ketogenic diet. Don't do that any longer. I did it for about two years.

Therapeutic keto is very extreme. And when I did, and it could have been a result of aging as well. I'm 62. So it could have been aging as well. But I found that wine was causing me to feel bad. and I stopped drinking wine for a while. I stopped drinking. I haven't drank spirits since I was in my 40s, but I've been drinking wine exclusively for the last 20-so years. And so I thought it was just that alcohol was affecting me adversely. And some people report when they go ketogenic that they have

a different relationship with alcohol. So I thought it might be a side effect of that. What I didn't know, even though I lived in the Napa Valley at the time, and the most important wine appellation in North America, didn't know was what was really happening in wine. That's what we're going to talk about today, which is what we refer to as the dirty dark secrets of the wine business. And even people in the wine business don't talk about it. That's the name of the podcast, by the way. Thanks, Todd. Keep going. The dirty, dark secrets of the wine business. So I have a few notes here. So I look down, it's just because there's so much to tell you that I don't want to leave anything out because it's so staggering. What was the first epiphany, dark?

secret that you found that you were like, holy fuck? Well, there's 76 additives approved by the FDA for the use in winemaking. 76 additives. Let me just go through a few. Two of them are classified by the NIH, which is a National Institute of Health. Two of them are classified by the NIH as acute toxins. And there is a definition for acute toxin. Acute toxin is defined as adverse health effects or death

on a single dose or multiple doses within a 24-hour period. Two are acute toxins. One is classified as an environmental hazard. Two are classified as mycotoxins. One is an okrotoxin A. We'll talk about what that means. Mycotoxin A are both mold, black molds. They're toxic.

We'll talk a lot about that because they're approved additives for wine. In addition to being an approved additive, okrotoxin A can also grow on-grate. as a mold in the vineyard. Now, it's interesting to note that in Europe, okra toxin A testing is required for all wines by law. And it cannot go in. It can't be present.

Okay. It can be present up to two parts per billion under EU law, two parts per billion. That gives you a reference of what that means, the EU allows 10 parts per billion in coffee. So for wine, it's even stricter. two parts per billion is statistically not present, right? But okra toxin A testing, because it's so toxic and adverse health effects to humans,

is required for all EU wines. In the U.S., it is not required. So you can be drinking, not only is it not required for testing, it's an approved additive by the FDA. Can I ask you maybe an ignorant question as we go through this? Why would we want, or why would anyone want these? additives and does it drive the price down? Is it easier to create? It's super easy. It's about money and greed. And we're going to talk about money and greed in the wine industry in this $300 billion

industry and how we got to where we are. We're also going to talk about when these laws were written. So most of the alcohol regulation at the federal government was written between 1935 and 1945 and 1945 and have not been updated since then. I mean, this is a bizarre, crazy story that is hard to believe. But everything I'm telling you, well, we're going to reference everything on all official documents published all on the internet. And for those listening and not seeing this, he's got a stack of documents here. But everything I'm telling you is verifiable by a Google search.

So this is not Todd, the wine guy trying to have marketing spend. Everything I'm going to tell you, every single fact I'm going to share with you, you can do a Google search on and verify. I'm going to leave all these documents behind for you so you can review them later. These are all National Institute of Health, World Health Organization. Wikipedia, this is a real deal. This is not kind of something I'm making up to sell wine. So let me just go through a few more of these things.

two of these additives are classified as corrosive. Corrosives like drain cleaner, right? Two of these additives are classified as flammable. And eight are classified by the National Institute of Health as irritants. Now, these are all in your wine, or maybe in your wine. The problem is you don't know what's in your wine. You don't know about the 76 additives. And the reason you don't know about is because the wine industry has spent millions of dollars in lobby money in Washington, D.C.,

where money exchanges hands for favors, to keep contents labeling and nutritional information off of wine. So unlike the food industry where they have to put certain things on the labels, they do not have to do it in this space. You don't know how many carbs, you don't know how many calories, you don't know the ingredients. Go look at your wine, you won't be able to see it. You have no idea what's in your wine,

including these additives I just referred to. Now, there's 76 additives. And in fairness to the additive list, most of them are okay. However, there's eight that are toxic. At nine, actually, that are toxic. But imagine if you were eating a food and you're like, hey, eight of the things that are in this product are toxic. If you'd have people up in arms. But that's what they're drinking.

So if you care about what you eat, you should care even more about the wine you're drinking. acetaldehyde, dimethyl dicharbonate, Aspergillus Niger, rhizopuss-oose, copper sulfate, ammonia phosphate, fomacetacet, potassium metabysulfate, and finally sulfur dioxide. And if you're a vegan or a vegetarian, you care about this. There are seven animal products. And let me list those for you. seven animal products that are approved for the use in wine making.

That they don't have to disclose. Nothing is disclosed. So you could be a practicing vegan or vegetarian or whatever and you could be having animal products without even knowing it. Nothing is disclosed. Now, what I'm going to leave you with is this list right from the government's website, we're going to talk about this list of the 76 approved additives by the government that you don't know about because contents labeling are not on wine bottles. That's not an accident that there's not a contents label.

In fact, let me describe the animal products before I get to the nasty list of ingredients here that are going to freak you out. Cow liver, pig stomach, pig pancreas, fish bladder, pig stomach, cow pancreas, cow liver, and egg whites. These are all on the approved additives. I knew about the fish.

Why would you need to put these kind of products as additives in wine? What does that do to the product? They're used for various things. All these additives are used for various things. The animal products are typically used for a process called fining. And fining is how you increase the lipidity of a liquid or the lipidity of wine. So the lipidity of wine is the clarity in wine. So you'll notice some natural wines, not any of the ones that we have here, but some natural wines have a slight cloudiness to them.

That's because the lipidity level is lower because it still contains fine particles that were left behind in the winemaking process. And we believe that that adds texture and taste to the wine. We believe that it makes the wine better and it certainly makes it healthier. But Americans believe the wine needs to be crystal clear like this wine, right? And so there are various ways to get to this kind of lipidity, but the use of these animal proteins is one of the permitted ways in the United States. Okay, let me ask you this. Michael and I go to this restaurant all the time we sit down. We order a great bottle of Bernello from obviously Italy and we drink it with our steak. Since we ordered it and it's from Italy, does it still have all these things in it?

The EU has 56 approved adjectives. So it's a different list. Now, additives tend to be historically used at a lower level in Europe. Now, we don't sell domestic wine, as you know. There's no wines grown in the United States that meet all of our criteria of purity and health. Which is why I love you guys. Right. So we always sell European, South African, and South American wines. They're all natural.

They contain no additives. Zero. Now, we'll get to what natural wine is and what it means, but let's just run through the additives thing real quickly, because it's so crazy that these things are toxic. And rather than go through every single one, I'm going to leave this behind for you. It outlines all of the additives.

And then corresponding with that are all of the documents on, well, let's take mycotoxins as an example. Mycotoxins can cause a variety of adverse health effects impose a serious help threat to both humans and livestock. That's from the World Health Organization. This is what's in your wine. Humans and livestock. Right, right. This is what's in your wine. The adverse health effects of mycotoxins range from acute poisoning to long-term effects such as immune deficiency in cancer.

Holy shit. That's from the world health organization. I mean, this is real. So here's what's happening. 19 years ago, the Center for Science in Public Interest, a non-profit think tank in Washington, D.C., filed a petition with the government to disqual to disqualify. disclose these ingredients and other disclosures on wine bottles. 19 years ago, this petition was filed and no action has ever been taken. This week, they filed a lawsuit against the federal government. Now, I will tell you that I predict that this lawsuit will, just like the petition from 2003, I predict it'll go nowhere. And you think this is because there's so many lobbyists in Washington that'll just bury this thing or somebody?

Absolutely. This happens in special. interest every day. It happens in the food industry. It happens in the alcohol industry. This bill, this legislation, this lawsuit won't see the light of day. First of all, it'll take five to ten years to even litigate a suit, right? And they may not even have the money to stay in it. I mean, this will go nowhere. This is, I mean, we appreciate and we're supportive of what they're doing in the lawsuit, but it's not going to change the power of the lobby of the alcohol and wine industry in Washington. That's just kind of how it is.

And so we as consumers are charged with our own health. Same thing with the food that we're eating, although with the food, at least there's a disclosure of what's in it. Now, a lot of us, I don't eat processed food. You probably don't either. So I don't eat anything that's got one of those contents labels that look like that. Right. And so about the most processed thing I eat might be mustard or mayonnaise,

and I'll buy my mayonnaise from avocado oil from Mark Susson, right? Who's a huge fan of your brand? He is, he is. Huge fan of your brand. He's a huge fan and has written for years about us. He always tweets about your biodynamic wine. Mark's a friend. We love Mark.

Mark's a great guy. In fact, I live five minutes from Mark now. I just moved to Miami Beach. All right. So the next podcast is you and Mark on here. We're all drinking wine. Nice, nice, nice. We're coming to Miami.

Yeah, come to Miami. We'll do it there. So anyway, this okrotoxin A.M. Microoxins is coming to wine through an additive called Asbergus Niger. right? It's a fungus. It's a black mold. In fact, right here from Wikipedia, it's a disease called black mold, right? This is an additive for your wine. So if your mold sensitive, you could be drinking molds. I know it's kind of crazy, right? No, it's not that crazy when you describe it, right? It's just frustrating because it seems like nowadays you can't

drink or eat anything or even put makeup on or be like you really have to be a your own guru. Right. You know, the other thing is that some of the pushback, Lauren and I get on this show is when we question things at face value, right, like on anything. And it's because like even in wine here, right? Like there is obviously to your point, real and serious government intervention to go into protecting this industry because of lobbyists. And so, you know, some of the pushbacks like, oh, you're just saying pseudoscience or rattling on about these things. But it's like, well, this stuff is happening. And if it's happening in wine, it's happening in a lot of other places. too. It's not pseudoscience. This is 100% fact. No, I know. I'm saying that. I know, but I'm

telling you backed up by real science. And so the wine industry is out there. The wine industry fears me. I'm the only person with this knowledge. Well, and you've built a business showing that there's a better way. We've been fortunate enough to build a business by doing the right thing. Yep. And we did that because that's how I live, right? We meditate. We use cold thermogenesis. We do zone 2 and 5 training. We're ketogenic or slow carb. This is our life. This is not, I sell this wine.

I got to this because I wanted to find a better way to drink when I discovered all this. And as a health advocate, a health evangelist helping other people be helped. But yes, I'm fortunate enough to get paid for what I do. But what I do is good work that helps people live a healthier life. Well, and if I didn't say this earlier, and I was telling Lauren this the other day in the car, I was like the guys that I look up to are the guys like you and Mark C's saying, who I would never have guessed that you're in your 60s ever if you came in here and I didn't know that. And I look at you guys like you and I'm like, those are the guys that are doing it right because they look like they're in their 40s when in their 60s. You don't look like the average 60 year old Americans. Like obviously you're doing something right. There's something going on here with both you and guys like Mark that like you're on to something.

I now refer to myself as a wellness and longevity lifestyle designer. Right. And so there's the design of living well. And part of that is that I like to drink wine. mine. And let me, I think this really surprises people. And you, you, you, you kids are young. So you don't, you don't, you don't have the same, the same, alcohol doesn't have the same effect on you that has on. Mark and I just had, I was in Italy. Mark was in France about a month ago and we had an hour long conversation about this. He called me up and he said, how much are you drinking? And I said, well, a lot. And so, you know, we talked about, we, he said, yeah, I'm giving drinking a lot of thinking, you know, I only drink wine and I love it. I don't want to give it up. And it was like, we don't have to give it up. You know, we don't have to give it up.

You know, we had this conversation about it, but most people would be surprised to hear me say the following. Because they think I'm here selling wine. And I'd love for you to buy my wine because I think it's better for you. And we're going to get into why in a moment. But, you know, I said, Mark, I said, look, you know, my life could be better off if I didn't drink at all. My wellness could be more advanced. I don't know. That's not going to happen. I love drinking wine. I love celebrating with wine. I love the euphoric effects of wine. I love the joy that wine and the community that wine brings. So I'm not going to stop drinking wine, even though I know alcohol is a dangerous neurotoxin. That's just a fact alcohol is toxic.

I'm happy to tell you that. That isn't going to stop you from drinking. But you need to understand that if you're going to drink, the way we approach it, the way we think about it, the way we think you should think about it, is through what we call conscious consumption. So consume consciously. And that means lower alcohol. That means sugar-free.

That means a natural product with all of these poisons in. Let me ask you this, because some people are sitting at home and they're like, oh, well, I don't drink wine. I drink tequila. I drink gin. Right. I drink beer. Can you sort of blow the lid off that? And you mentioned earlier you don't drink spirits at all anymore.

I don't. I don't. There's a reason. So I'm, you know, I'm a biohacker, as we've talked about. And in the biohacking community, which has now become just sort of more of a large health awareness. biohacking has, you know, had kind of its day in the sun with Dave Asprey and whatnot. And it's just become a more health conscious, bigger community other than just what people would think is kind of extreme biohacking. But in the biohacking community or in much of the

health community, people talk about tequila being the spirit of choice. If you're going to drink, Dave Asprey's famous for this, I don't drink alcohol, but if you're going to drink, you should drink tequila. My problem with tequila is it's 45% alcohol. And we've already talked about, I believe alcohol is toxic. I want to be conscious of my relationship with alcohol. And for me, that means drinking less alcohol, not more. And so while I agree that distilled spirits are clean, if you will, right, and they're certainly additive free.

Not true for darker spirits, but I'm talking about vodka or not gin either, but vodka or particularly tequila. And tequila always rises up as the sort of. sort of spirit of choice for health fanatics. I don't disagree with any of the points, although my problem with it is that it's 45% alcohol. And I'm trying to lower my alcohol content. I'm trying to lower my alcohol intake for conscious reasons, for spiritual reasons, and for health and longevity reasons.

We know that alcohol can be very damaging and very toxic and high amounts, which is why we only sell low alcohol wines. Our wines are from 6% to 12.5%. American wines, most of the wines sold in the store today are teetering around 14 and a half to 15% alcohol. That doesn't sound like a big difference, but there's a huge difference between 11% and 15% both on your brain help and also how you feel. So I know you guys have been drinking dry farm wines for a while. And if you go somewhere and you drink a commercial wine, you feel differently. Yeah, yep. And it tastes way different.

The hangover is so different. And I would love for you to elaborate more on that. I mean, I'm sure it's from the additives, but I want to hear more about like the sugar. Because I heard and tell me if I'm wrong, I feel like it was through your team that there's up to 40 grams of sugar added to a bottle of wine, which is like three or four Snickers bars, right? Yeah, it's not added. Let's get to sugar in a moment. Well, let's say this about sugar. And I'm going to give you an example of how sugar compounds your hangover.

And I give you a real simple example that everybody listening that drinks and that you will certainly have an experience with this. This tells you everything you need to know about sugar and your hangover. And we'll get to sugar and wines in a moment. But if you drink two shots of tequila, that's a very different outcome in terms of your buzz and hangover than if you were to drink two more. Margaritas. So if you take four shots of tequila or drink four margaritas, you will suffer an immeasurably worse hangover. If I have four margaritas, I ain't coming out for a week.

Right, right. If you have two or three, though, you're going to have an immeasurably worse hangover with the sugar than you do with just the alcohol. And everybody who's ever drank a margarita or taking a tequila shot, which will include all drinkers that you know can testify to that. I'm sure you've had this experience. I have many times. Yes, many times.

Many times. Many times. I stopped drinking spirits 20 years ago because it was a choice of both my wellness and my sanity. And I just, I tend to go, you know, I'm kind of like I'm full charge. Like I'm type A. I drink like that too. So it's just best for me to drink lower alcohol, natural wines and just kind of skip the spirits altogether. So for me, it was about brain health.

And when we drink excessively, it's very damaging to our neurological state over time. right and not to mention other biological functions like kidney and bladder and other biological adverse effects from drinking a lot of alcohol so i just determine i really love wine i don't really love alcohol i like it in smaller doses again i want to stay in that zone of euphoric joy right without crossing over into kind of the other side you know where because because there's this window of opportunity with alcohol that is really fun, right? It's euphoric. It's joyful.

It builds community. It opens. It makes us more vulnerable. People we drink with, people that we bond with people that we drink with, right? We tend to tell them more. You know, the wine goes in and the truth comes out. And so this is a great thing for building human relations and community. And so I think that's amazing.

But there's a point where alcohol tips us over to where it's not any longer amazing, it's kind of dumb. And I'm trying to stay on the amazing side. I feel like that kind of euphoric buzz stage is always amazing. But as soon as it crosses to drunk, if I'm drunk and somebody else is not, you don't feel great about it. Or even worse, in my case, because maybe I'm a little selfish. If I'm just a little buzzer and someone else is drunk and I have to deal with it. It's very annoying. It's annoying, right? And I stayed sober just as an experiment for like almost 170 days. And I realized like when people got drunk, like how pointless the conversation was. You're just sitting there for hours and hours

and hours on end wasting all this time. So I think that to your point, there is that period where it's amazing. But if you go past it, it's like, oh, God, this is terrible. Well, it's an occupational hazard. I do get drunk from time to time. I'd be happy to share that with you. I mean, it is, it does happen. Same. What I call glorious exceptions. But generally, I want to stay on the right side of how that feels. But I get drunk on a, you know, not on a fairly often basis. It happens. It's occupational hazard of what I do. But I also don't drink during the daytime. I don't recommend other people drink during the daytime either. As we know when we ingest an exogenous compound that has an energy source like alcohol, the body stops burning fat immediately. And so I want to

spend my days burning fat all day long. That's the reason I'm slow carb or ketogenic. I want to stay in a fat burning state. I only eat once per day. I've been eating one meal a day for the last six years. And I think, you know, people say, what's your greatest biohacking is there too? I think that meditation and fasting are the two most significant advances in my wellness. Quick break to talk about saving you money with Rocket Money. Listen, guys, the economy is a bit shaky right now, as you may have heard. Inflation is out of control. And more so than ever, it is so important to make sure you aren't wasting or throwing away your hard-earned money, which is why we love Rocket Money. Rocket Money is an app that shows all of your subscriptions

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managing the holiday spend, an app like this can really make the difference, especially if you find things you didn't realize you were paying for. So get rid of use of subscriptions with Rocket Money now. Go to RocketMoney.com slash Skinny. Seriously, it could save you hundreds per year. That's rocket money.com slash skinny. Cancel your unnecessary subscriptions right now at RocketMoney.com slash skinny. Symbiotica is part of my entire family's day. In the morning, Zaza and I do the B12. It's like in this red bottle. And then we also do the D3. And the trick to the D3 I learned from Sherveen is that it needs to be mixed with K2. And those are two staples in my house. I squirt it under my tongue. I do one squirt under her tongue. She loves it. She asks me for red and yellow.

And we've made it a part of our routine. For the amount of supplements I take from symbiotica, I haven't had a tattoo in a while. But I think if I did it would probably say symbiotica. I take so many of their supplements. Michael is such a fan. He literally takes, I think, almost every supplement they sell. Here's the thing, too, about this company. Every single ingredient is the highest quality you can possibly find.

I have had you guys DM me about how things. have changed in your life. Your immunity, your inflammation, it boosts your energy. I'm just so much about this and there's so many ways to get creative. Like I even take their longevity chocolate mushrooms and I'll put it on top of like a vanilla ice cream for Zaza. Like there's so many things that you can do when the vitamin is something that taste good, especially for the child. We have a code for you. You can use code skinny at checkout for 15% off your first purchase. This is in addition to custom bundle discounts. So you get 45% off. I'm just saying I would like this. I would like this. as a gift for Christmas. If you're looking for a gift to give your mom, your dad, your sister, your brother,

your significant other, you can go create your custom bundle at symbiotica.com. That's C-Y-M-B-I-O-T-I-K-A.com, and you get 30% off. Make sure you use code skinny. I would agree with meditation. I started a year ago and it's changed my life. I'm trying to get my husband. I told him, I said it's like a strategy session with yourself every day. I've been working on it every, I've been doing it every morning, but I just can't have you trip into my ear anymore. I'm going to stop. Sorry, I can't stop. If you keep doing it every show, I'm so annoying. I'm going to do it just to spot you. I want to know Todd's meditation routine exactly what it is in the morning. And it's so great with dry farm wines when I wake up in the morning and I don't drink dry

farm wines. I almost can't meditate because I'm still hung over. But with dry farm when I wake up, I have no problem meditating. So speak on your meditation routine and how it sort of intertwines with the drinking the night before. And no matter how much I drink, as long as long as you, I'm drinking dry form wines, I don't suffer a hangover. I don't generally drink enough to get to that stage. Now, if I drink any amount of commercial wine, I will have adverse feelings, both while drinking it. I have frontal lobe kind of like sensitivity here to something that's in it. We don't know exactly what it is. We just know when we remove all these poisons that you don't have that experience. And so there's no research out there to tell you which one of these poisons or the

combination of them is making you feel bad. Again, because you don't even know what you're drinking in the first place. Well, we don't know what anytime you drink, you don't have no idea what you're drinking anyway. But there's no research to support it because research requires funding, right? And there's nobody to fund this. What we do know is when they're not present in the bottle, you feel differently, both while drinking and afterwards, right?

And so, and everybody who drinks dry farm wines or natural wines, but we'll get into the difference between dry farm and natural and just a moment because it's, There is no international certification for what a natural wine is yet. France is reportedly next year going to certify a natural wine, although dry farm wines has a certification, that each of our wines must meet very strict criteria, and natural wine is just the foundation. Then we have a whole another set of benchmarks that dry farm wines has to meet,

like has to be sugar-free. Not all natural wines are sugar-free. It has to be lower alcohol. not all wines, natural wines are lower in alcohol. Must be dry farm. Most natural wines are dry farm. It's not required as a part of the international classification. So we put in place for health reasons because we're really health advocates who happen to sell wine.

We wanted to, we're fanatics. We wanted to get down to what's the very healthiest wine experience you could possibly have. And that's what we created the certification around. and so that's exclusive to dry farm wines. If you're going to drink wine is not ours, you should drink natural wine first or organic at the very least. But, and this is the organic, and I'm going to come back to how all this happened around money and greed,

but one thing I mentioned about organic, everything, a lot of this is very confusing, including this. So not all organic wines are natural, but all natural wines are always organic. So if you go into Whole Foods and you see an, an organic wine, that doesn't mean that it's a natural wine or that it's any healthier for you, it just means that it was farmed organically. It could still contain any of these additives. It could contain sugar. It could be lots of things except it's organic. And so a natural

wine is the only way to get to the additive-free state. And in dry farm wines, as I mentioned, we have a number of other criteria and benchmarks that every wine must meet. We lab test, independently lab tests. We're the only wine company in the world who does independent lab testing. So to make this further confusing, after this was start to how this happened around money and greed, to make this further confusing, since Stryffon wines has been very successful and has enjoyed a terrific journey as a business, now we've got like 15, 20 knockoffs. It's made the space very confusing for people now. Sugar-free this. We got some celebrity wines, making the same claims, but unfortunately, they're not natural wines. They're made in the same.

wine factories in California that are making the rest of the toxic wine. They're not additive free. They've come out and said, I'm sure you've seen them on social. And this wine is made in a factory in California. I'm sorry, it's just the way it is. Getting back to, speaking of factories in California, let's talk about how this happened. 50 or 60 years ago or 80 years ago, all wines were natural. They were also dry farms. There was no irrigation in. grape farming in the United States until the 1970s. Prior to that, everything was dry farming. Now, why do you use irrigation?

The same reason you use these additives. These companies, and I'm going to tell you who they are, these companies are not trying to make wine better or healthier. They're trying to make it faster and cheaper to increase their profit margins. And so the top three wine companies in the United States make over 52% of all U.S. wines. Oh, wow.

It's a big statistic. The top 30 wine companies in the United States make over 70% of U.S. wines. Now, you go in the grocery store into a wine shop and you see hundreds or thousands of bottles right, down a long shelf in an aisle. Most of these wines are made by just a handful of companies.

Now, they don't want you to know that. Remember, the top 30 wine companies make over 70% of U.S. wines. They don't want you to know this. So these multi-billion dollar wine conglomerates, marketing conglomerates, hide behind thousands of brands and labels to confuse you. So they'll put a farmhouse on the label, right?

Or an animal or something cute, or a chateau. So they put this farmhouse on the label because they want you to believe that this wine is made on a small family farm. This wine is made in giant factories located in central California. These factories where 90% of U.S. wines are made in California. Where these wine factories, which are multiple football fields large, they're huge. They're gigantic. These are factories that make these wines for just a handful of companies that make almost all the wine on U.S. shelves.

And these aren't the places you're touring when you go to Napa. No, no, no, no, no, no, no. You don't see these places. Well, there's an interesting example. Let me give you an interesting example, speaking in Napavala. This is how this is done. So 15 years ago or so, Robert Mandevi, you've probably heard. Robert Mendevi and his family are wonderful people, who I'm friends with a number of them.

Robert Mandevi, one of the most famous American wine names in history, maybe the most famous. Yeah, I was going to say, like, who else? Yeah, well, we could go down the list, but let's just use this one as an example because this is a great example of how this happens. 15 years ago or so, Robert Mandevi sold Robert Madovi winery to one of the top three wine companies. They paid $1.2 billion for it 15 years ago when a billion dollars still meant something. Now, it was a lot of money. Let's just use, I'm going to use some round numbers to tell you how this works. Let's say at the time Robert Madovi was making, say, a million cases a year.

Most of that wine was being made in factories and fairness. Most of it was not being made in Oakville, California, where the famous Robert Madovy winery is that appears on almost all of their bottles. It's a beautiful and iconic winery designed by a now deceased, but very famous California architect named Cliff May. It's a beautiful place. And Robert and his wife, they're both dead, but they were amazing. people, right? She was an artist. He was a vavant. I mean, he's just a great, great guy and a pioneer,

considered the pioneer of Napa Valley. But in fairness of those million cases, very few of them were actually made in that winery that appears on the bottle that is in Oakville, California, that can produce very little wine. So here's what happens. This wine company comes along and purchases for $1.2 billion. Let's just say at the time they were producing a million cases a year. What happens next? is that they take that name. They bought the use of the name, and the family can never use the Mendevi name again because it's owned by this company.

And now they ramp up production to say 10 million cases a year, still putting the Robert Madovi, still the association, and when you pick up food and wine magazine or Bon Appetit, and you see the Robert Mandevi add in the magazine where you see the beautiful girl and her new husband standing in the vineyard in front of this iconic winery in Oakville, California. You think that's where it's coming from. But you don't make 10 million cases a year there.

Say when they sold it, they had, let's just say, 25 skews. They had 25 different wines. Now they may have 250 skews, still with the same name on it, still with the same imaging. That's kind of how this is done, right? And filled with potentially, we don't know what's in it because there's no contents label. We can assume that many of these wines contain some of these 76 additives we talked about. What happened and how that happened, just in the Robert Maddadi case, how that happened is, what in private equity, we call roll up. So we had a whole bunch of publicly funded wine companies

using public money, publicly traded companies, roll up the wine industry, which means they- Take a bunch of private companies and put them under- Put a bunch of, and put them all back in put them all back under their ownership. So everybody still thinks that they're drinking from these little mom-in-shop or their small wineries, but now they're all from these publicly traded companies that are using now their operations of mass production to use basically the this is kind of how it's done. It's called money and greed. It's done in the food industry. Today, basically nine or ten companies produce most everything in the grocery store. And they do it by acquiring, well, in some cases, health brands like when Kraft bought Mark Sisson's company. Primal

Kitchen is now owned by Kraft. Craft is one of those 10 companies. Not everything Kraft puts out is terrible, but much of it is like mac and cheese. It's made with all kinds of artificial things. Yeah, they have those images now online where you can like pull up craft and then it shows all the lines of all the brands that it owns. And it's not just small brands. I mean, they're big. They're huge. It's huge company. Huge company. Public, again, public money. So we only sell wines grown by very small farm, family farms. We work with about 600. There are about 1,000 natural wine growers in the world. It's a less than 1% of all wine produced in the world is natural. Only 5% of the world produced is organic. Now think about that from a of all the

wine produced, only 5% of it is organic. Which is a shame because it should be a completely organic product because, you know. It should be. The problem is it costs more money to farm organically. No, but I'm just talking about the origins of wine throughout history. Like it should be a pretty natural product. For 9,000 years, we've been drinking wine. Yes. And Europeans have been making wine for 3,000 years. And for the most of the propensity of that, it was all organic, it was all natural and it was all dry farmed. Yep. And so we didn't get into chemical farming, which is another problem. Remember, 95% of vineyards farmed or farmed with chemicals, including herbicides and pesticides and fertilizers, nitrogen. The problem started in the 1920s with the advent of chemical

application to farm. So farming, prior to 1925, everything was organic, right? Chemical farming didn't come into play until sometime in the early 1920s, between 1922 and 1925. Since then, it's become prolific. And as I mentioned, in grape farming, it's 95% of all grapes are farmed with chemical. So if you care about what you're eating, you care about what you're putting your body, you should care what kind of wine you're drinking. Let's get to sugar and wine for a moment, because that is a super common question that I get, particularly from our audience, which are health advocates. How much sugar is in wine? What sugar-free wine mean? How does sugar get in wine? Doesn't great few have sugar in it? Let's talk about the wine-making practices, the protocol about how you make wine. And this will tell you how. Because surprisingly, and this is a common myth, sugar is not added to wine. Generally. That's not a universal statement, but generally, it's called chapilization. Generally, sugar is not added to wine. There's some specific

exclusions to that, but more or less, that's not the way how sugar gets into wine. How sugar gets into wine is in the winemaking practice, the protocol of making wine. So the winemaker decides how much sugar is going to be in the wine. There's a little device. So here's how you make wine. You press the juice from the berries and a bladder press. The juice runs over into a tank. That juice is filled with sugar. It's super sweet. The wine is inoculated with yeast, and we'll into this process a little bit more on yeast in a moment, but the wine is inoculated with yeast either naturally or unnaturally. And the yeast eats the sugar. And the byproduct of the yeast eating the sugar is ethyl alcohol and carbon dioxide. Now, here's how sugar gets in wine.

There's a little device that goes on the edge of the tank that hangs down into the tank that tells the winemaker at any given time how much sugar is left in the juice. And at the desired amount of sugar left in the juice that the winemaker wants to use, that the winemaker wants to use because Americans love sugar and sugar adds mouth feel to wine and it gives you that long syrupy finish that people seem to like you know long finish you'll notice dry farm wines you drink this they don't have any long finish it's very crisp it's very light and fresh right because there's no sugar in it at the moment that the winemaker has achieved whether he's in a factory or no matter where when the winemaker has achieved the level of sugar they want in the wine they

pour one of the acute toxins that are on the additive list called sulfur dioxide. They pour sulfur dioxide in, and that will kill the yeast because it's toxic. When it kills the yeast, the yeast stop eating the sugar, and it leaves behind the desired amount of sugar, and the industry is known as RS or residual sugar. Sulfur dioxide is used three times in commercial winemaking practices. And I'll get into the first time that it's used because it relates. relates to this yeast thing back. So with our wines, because we lab tests for sure, glucose and fructose, which are two sugars found in wine, in our wines, the winemaker

allows the yeast to eat all of the available sugar and never kills the yeast with sulfur dioxide. The yeast will die in the end in what's known as a complete fermentation because they eat all of the available sugar than wine is sugar-free. And since they don't have any food source, the yeast then die. I'm reading about the sulfur dioxide, not to cut you off, but it's very toxic by inhalation and may irritate the eyes and mucus membranes. Under prolonged exposure to fire and heat containers may rupture violently and rocket. Used to manufacture chemicals and paper pulping and metal food processing rate of onset immediate and delayed persistence. Which makes sense because when you wake up

in the morning and you're probably consuming this in your commercial line, your eyes hurt. I mean, it makes sense. Disinfectant and preserving in breweries and food canning, textile industry and batteries. Oh, fuck. So anyway, gross. So we could go on about about these additives,

but let's talk about what's the difference between a conventional wine and a natural wine. Because it's only three components. There are many components to a conventional wine including additives and all the things we've talked about. But a natural wine, there are three components. And this comes back to the yeast in one of them. So number one, natural wines

are always organic or biodynamically farmed. Always. Number two, they are fermented with wild indigenous native yeast. What's that mean? Well, conventional wines, commercial wines, are fermented with GMO lab cultured and grown yeast. Well, why don't they just use the natural yeast? Because on the grape skin of every grapeberry in the world at the time of harvest, there's a white-waxy film on the great skin, and that is wild yeast that's been collected through the air in the vineyard where the grape was grown. It's known as wild indigenous native yeast.

Why don't these commercial companies just use the wild yeast to ferment this wine? Well, there's a couple of reasons. One, the wild yeast will die if the alcohol level gets too high. Number two, you can't make wine enlarge volumes using this native yeast. It's too temperamental and fragile. Number three, you can buy these GMO commercial yeast to have certain flavor profiles. Let's say if you want a wine to taste like it's from Italy, you can buy yeast for that. Because they've been modified to have flavor profiles.

Now, you will know that yeast has flavor profiles for this simple explanation. During the pandemic, you might remember we had a big sourdough baking craze, right? And everybody was always trying to get their friend's mother yeast because it has a better complexity to it. So yeast can be grown or yeast will have different flavor profiles, right? Well, you can actually alter them to have flavor profiles that you want. And so the commercial yeast industry made these very sturdy that you are very easy to work with. They're very robust and you can make wine in large volumes with them with low risk. Not true for the native yeast.

And the third component that makes a natural wine different from a commercial wine is that it's additive-free. But let's talk about sulfur dioxide, the additive we were just talking about. The battery additive. Yeah, the battery additive. There are sulfites in all wine. The sulfites. There's a difference between sulfur dioxide and a sulfite. Sulfite is naturally occurring in any food that's fermented and many other types of foods.

These are naturally occurring sulfites, and those are in natural wines because natural wines are a fermented product. And that's not necessarily a bad thing is what you're saying. that's not sulfur dioxide this attitude. Okay, okay. Sulfur dioxide is used to sterilize and preserve wine, but the first time it's used in the commercial wine-making operation is, remember when you make wine, you press the juice from the skins, it goes into a tank, then it's going to inoculate with yeast.

That's when the yeast starts eating the sugar. But in the conventional commercial winery, first you have to kill the native yeast. Remember I said on every grapeberry in the world at the time of harvest, there is yeast on the skin. They don't use it because it's too unreliable for them. And because it doesn't create a high enough alcohol content, right? Is that? Well, if the alcohol content gets too high for a native yeast, it will kill the native yeast. If you buy a commercial yeast, you'll see on the package, it'll say, we'll withstand alcohol

levels up to 20%. So before they inoculate it with this GMO commercial yeast, before that happens, they first dump sulfur dioxide into the tank to kill the native yeast. because you can't have the native yeast and the commercial yeast warring with each other. Right? You'll end up with a broken fermentation which is a real problem in wine maker.

So to kill the natural process even further, they dump this in here because... They dump sulfur dioxide in to kill the native yeast before they inoculate it with the commercial lab grown yeast. Because they need the commercial lab grown yeast to be the main flavor profile or... Yeah, to be the most stable yeast. Okay, okay.

I don't know, kids. What the fuck can I tell you? I mean, it's complicated. I know we're just... deep down into the woods, you know, the wormhole on this. What you can tell me is I will be purchasing a hundred boxes of the skinny confidential curated box for dry farm wines. And I want to go through the wines that we chose.

Nice. Real quick. Nice. Knowing all this now, if you're out and you don't have out, I mean, you're unique because obviously it's your company and you have. You bring a bottle in corkage. So if you're in even a nice restaurant, what are you ordering if you don't have access to?

You corkage. Well, in Texas, you can do corkage. Not every state allows it. Oh. That's what I'm saying. So sometimes you can't. So what do you, like if you're not drinking spirits. Yeah, what do you do?

In this particular case, I'd always drink rosé or white. I never drink commercial reds because they just tend to be more toxic for a bunch of different reasons we don't have time to get into. But I'll drink a rosé or a white. And I will drink usually a French wine. I will drink a European wine. I don't drink, I don't drink domestic wines. I'll drink a European wine, even if it's not natural.

I'll choose a white or a rosé for this reason. I will usually add cold spring water like this spring water we're drinking. I will add spring water to it in amount of a third to a half of water. So this is, in fact, reducing the alcohol level in the wine. I mean, I'll still drink the same amount over time. What about ice? ice is fine too if you want it's not spring water I guess no but I mean I don't like I don't like tap water using because tap water's got chlorine and it's got you know it smells a bottle water or something yeah just just just a bottle water and I cut it down this is in effect cutting the alcohol down cutting any additives down that might be in it and it just makes it more pleasurable for me to drink and enjoy that's what I do yeah the reason I wanted to ask you is if someone didn't have this property I think they all should but if they didn't and they're at a restaurant and their thinking, okay, I want to get a bottle of wine, like your go-to would be a French white or rosé and

then kind of spiking it a little bit. And I was in Uchikow last night. That's a great restaurant. And we took, we took four bottles of wine, but there was four of us and we drank all four. And so we actually ended up ordering a fifth bottle. And we from them. And it was a wine from a gruner veld liner, which is a grape grown in Austria. And I just know that most people who grow this great are more conscientious growers. But if you're not out to dinner with Todd and you're not on text basis, you've got to bring your own wine if you can. Yeah.

If you're in time, like we, as I said, we took four bottles and drank them also. You brought four of your bottles. Oh, yeah. I brought four of my bottles. These, these bottles, by the way, the champagne and the rosé are coming to dinner with us tonight. Nice. All right.

Switch gears. Okay, switch gears. Yeah, I just want to know because I know people are going to have that on their mind. They're like, if we don't. Oh, yeah. That's a great question. We're going to talk about getting access to this. know. I do not screw around when it comes to my lip oil. This is something that I do every single day. And I do it

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balance your mind, body, and spirit. I recently organized my fridge, and what I did was I stocked our fridge in these really cute acrylic organizers with perfect bars. Okay, here's the thing. These are so good, and they're also full of protein. There's no, like, chalky artificial aftertaste, and Zaza likes them, Michael likes them, I like them. Everyone that comes to my house, too, I'll be like, do you want some water? And oh my God, you have to try this perfect bar. The one that Michael and I cannot get enough of is the dark chocolate chip peanut butter and it has sea salt in it. It's so delicious. There's 17 grams of protein per bar and it comes in 10 delicious flavors. Many people are running around with not nearly enough protein in their system. And so if you're

feeling a little hungry, feeling you're not like getting the results that you want, feeling like you're a little bit lethargy, a little slow, it may be because you're lacking protein. So having a few of these things that taste phenomenal around the house in your bag on the go is a no-brainer. They also have the mini bars too are the ones that I like because they're quick, they're easy. Like if your husband's like being a dick because he's hungry, this is absolutely perfect for you. You should know all the bars are made with freshly ground nut butter, organic honey, and 20 organic superfoods. So they have you covered. These are so popular people are obsessed. They're non-GMO. Perfect bar knows it will be love at first bite. So for a limited time, they're offering you a chance to try their refrigerated

protein bars for free. So here's how it works. You're going to sign up for email or text and upload a picture of your receipt from your local grocery store and they'll reimburse you for the cost of one bar directly in your Venmo or PayPal account. Pretty cool, right? All you have to do is go to perfect snacks.com slash skinny to get a free perfect bar today. That's perfect snacks.com slash skinny and you get a free perfect bar today. Happy snacking. I decided to partner with you because I'm sick of all the misinformation. I've been a practitioner of this wine. I've drank it. My husband's drank it. My friends have drank it. We did a wine tasting test. We were very specific about the wines that we put in the skinny confidential times dry farm wine. We had fun with your team. We sat down to

the virtual tasting and went through everything, all the things. And I wanted to make sure that each one that I chose was an experience. So like we love going to get oysters. Like what, what is that wine? We love a nice steak. We love to be, you know, home sometimes by the fire. Like whatever it is, we went through. So I would love to go through each of these wines and just hear like your take on it. And maybe I can just, Michael and I can sort of talk about why we picked it. So I'm in a let you pronounce it because... Well, that may or may not work. I don't speak French. Okay. Well, then why don't we just...

Fortunately, we have... Fortunately, we have... Nabiolo, Cabernet and Merlot, which is a... It's an Italian blend. And I would pair this with, you know, heavier, more robust food. This was like our steak one, I think. Right. This is like a steak wine. I love Nabiola. This is a blend of three grapes.

I actually just love Nabiola alone. This is Nabiolo, Cabernet Savignon and Merlot. I picked this one because like I said, I love this wine. When I go out to dinner. This is a good one when you go out to dinner. It's beautiful. I love this wine. And then I picked two reds.

And the reason that I did that is because your team told me that the red, like you just said, the red industry is like so crazy. So the other red we picked, I'm going to let you, is from France too. Yes. It's a movadre. Is it great? Yes. And this is, you can do this red wine during the day, which I loved.

Yeah. It's lighter. it's a little, it's not as dense as the Italian wine. And what food would you particularly pose with, or if anything? I drink, this is what I would call a fish red, meaning that it's so light and fresh that other than shellfish, I would drink it with anything. Like a white fish, chicken, you know,

the conventional thought over time, this is not true, particularly for our wines, but, you know, that white wines go with fish and chicken and red wines with beef pork and whatever. That's not, that would be true for many, many red wines that you see,

particularly in the American marketplace because they're so heavy, big and rich and extracted and high alcohol. Alcohol adds density to wine. And so when you remove the alcohol, the wine gets lighter and fresher. And so it also makes it more food friendly.

So like, I'm a red wine drinker. I love red wine. I drink white and rosé some, but I generally default to reds and I generally drink lighter reds. If you look at this wine, the wine in question here, is that, is that the one we're talking about?

Well, you can see, you can't see here, but if you look, you can see the color of the wine. It's much lighter. It's much lighter. When we had it, that's what we, because we love reds too. We're like, okay, we picked two of them because we, the other one's a little heavier. And just, we had this, we had it with a drunken goat cheese, which was so good. And then we had it with prosciutto and melon. So, like, that's, it was delicious, you guys.

It's great for melon. It's great for white fish. It's great for anything. Chicken, it's just because it's so light and fresh. You know, you don't have to follow this rule that it's kind of a red meat or pork kind of. I like that you said that, though, because I think a lot of people think red like you can't do with fish. It depends. It depends on what it is.

And as you know, we have a wine app that you can just take a photograph of the label of the wine. And it will describe the wine, give you pairing notes. It will tell you. what to expect the taste of the wine. And what I loved about this whole experience is I really got to choose from so many different wines. So this is the wines that I drink at home that I would drink. Michael likes.

Weston tried them. Mimi tried them. Everyone tried them. The next one we did, I wanted to have a really great white wine from France. And this. Oysters. For oysters. This is like huge oyster wine.

This is the oyster wine. This is the oyster wine. You put your horseradish on your oyster. You have a little bit of tabasco. a bunch of lemon. And then this is something Michael and I would probably have chilled. Maybe we put a few ice cubes in it. And maybe you can describe, Todd, your vibe on this. It's super, it has a lot of salinity. Salinity is the saltiness. It tastes like you're, it kind of feels like like you're by the sea. It's a super mineral wine, which is why it pairs really well with

oysters and shellfish. The grape is a melon bryong. And it's very citrus and fresh and just really, really pairs nicely with oysters and shellfish. And then cheese as well. Cheese is so good. The drunken goat. You guys have to try it. Okay. So then another one that I wanted that I had to have, and this was a non-negotiable. Talk to your team about it was a sparkling wine. I wanted it from France. Come on. Yes. And I wanted something that was bubbly and crisp and just delicious with again cheese. I'm a big cheese fan. What's your thoughts on this one? Well, this is, so there, there are two types of sparkling wine in the natural wine world. One is called a cage over cork. That's what you have. This is the cage over the cork. Everybody's familiar with champagne. Champagne is always cage over cork. Because the pressure in

this type of sparkling wine is so high, the cage is required to hold the cork in, so it won't get pushed out from the pressure of the carbon dioxide. It's a very specific style. It's champagne like. The other sparkling wine that that comes in the natural wine world is called Pet Nat and it typically has a bottle cap closure on it. It's a much smaller bubble and a much lower pressure. It doesn't taste anything like champagne. It tastes like a sparkling wine more so than a champagne. Champagne's are only grown in the champagne region, although a Cremont is a champagne-like style of making sparkling wine. So this is wine's made exactly the same way that champagne is made. And so it tastes and feels like champagne, but it's not champagne because it didn't come from the champagne region. There are two grapes in this

wine. One is Chardonnay and the other is Pino noir. And this one, you guys, is going to have a real bite at the end. I like a bite with the sparkling wine. And then the last one, you know, we had to do a pink rosé, of course. And this one is from France. And it is absolutely delicious. you can pair this one with food or you can just have it without. I wanted a wine that you could just drink on a summer day. I just drink this wine. We like it just in the day. It's just like so good.

You can drink it by the pool. You can drink it at soccer practice in a flask. No, I'm just kidding. You can drink it wherever you want to drink it, but it's crisp. You don't need a lot of food with it or you could have food. But I will tell you the thing about all these wines. I personally think that we really went for not.

And not that you guys even have this syrupy, thick, sweet wine. We don't have any. You guys don't have it. So it was very easy for me to make the decision. I want to tell you these are all dry wines to me. It tastes very dry, crisp, right? They're all super light and fresh and crisp and mineral driven. And those are the wines that we sell.

But we only sell 21% of the wines that we taste, right? So either they fail labs or they failed our initial taste. So taste is super important to us. We're super taste driven. The wine's not delicious. Now, you're going to have some wines that you prefer more than others because we're all different, right? But we're super, super driven by taste. I don't care how healthy the wine is.

If it doesn't taste great, I'm not interested in drinking. Sure. We have a tasting panel of five professionals who are wine professionals and are also health evangelists who taste every wine. and then I personally taste every wine before it goes out. I pick the wrong job, Learn. I got to go. I know. What a job.

What a job. You guys, the skinny confidential times dry farm wines, boozy box. It's pink. We curated the box for you. There is a beautiful note card when you open it up. The whole slogan is there is nothing worse than waking up with a crusty, dehydrating hangover, especially when it's hangover from one glass of wine or two. There's nothing worse in dry farm.

I've tried. I'm the practitioner of this wine. I do not have a hangover. You're going to love this curated box. It comes with cute skinny confidential stickers. Todd, that episode blew my mind. Todd, I need to get a special bag for me now because I'm thinking every time I go to a restaurant now and awesome, I'm just going to be lugging around the wines. Yeah, do you have like a cute bag? You know what? I need like a special wine bag to bring this. This is my wine bag that I travel with and also my occasion. So it goes to my suitcase. It's super light. Yeah, I just carry a backpack. That's your next product to drive. dry farm bag. We need that. And the other thing we're about to come out with, which is super cool. Funny, you mentioned the soccer game. We're about to come out with what we call a walkie. And it is a, I don't know if you've seen these. They're not super common, but I love them. It's a coffee cup. It's got black ridges on. Have you ever seen the ridged coffee cup? No. Okay, well, anyway, it's black. It's a really beautiful coffee cup. It's paper. but we're about to sell it branded as and you can put a cup top on it and it looks like a cup of coffee and you can carry your wine out with you. So put my rosé in there, put a bunch of ice. You guys,

go check out the box. I'm very proud of this. Like I said, I handpicked every single one. And just to know all of the research behind this Todd is so incredible. I feel so good about putting the brand with you guys. Like this is 10 out of 10. Thank you so much for partnering with me. And Michael and I will be bringing this wine to our oyster dinner tonight. Thanks so much for doing this. I really admire what you're doing. I think if people are going to partake, like being able to provide them an alternative like this and educate them

and make sure that they actually know what they're getting is good is an amazing thing. So congratulations. Thanks for having us. It's a lot to cover. And I know it's a deep down in the weeds, but it's important that people know. And we just covered kind of part of it. We could do another hour on the rest of the toxins.

But thanks for having it's a great time. Next time in Miami with you and Mark. And you guys, I will leave the link in the show notes. Where can everyone find you and Dry Farm Wines? Pimp yourself out. We are Dry Farm Wines on all social. You'll see us everywhere. Todd, you're a wealth of knowledge. Thank you.

Thank you, Todd. Cheers. Thanks. Go shop our pink box. You guys, it's so cute. It's all my favorite wines. I'm especially obsessed with the sparkling one. You're going to love it.

You can go get the Skinny Confidentials giggle water box with Dry Farm Wines on DryFarmwines. com slash the skinny confidential. I'm so excited about this. It's $192. You're going to get six bottles of organic, no sugar added, biodynamic wine. Trust me, I'm telling you, I was very serious when I picked these wines. And the fact that they're sugar-free and they're all from Italy and France, it's a plus. This box is so perfect for New Year's Eve, just saying. Also, we're doing a giveaway. If you want to win the Skinny Confidentials Gigawater Box, all you have to do is tell us your favorite part of this episode on my latest post at Lorne Bostic. On that note, thank you so much for the support and we'll see you next time. Here's one for all the neurotic, anxiety-driven listeners that are

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