Odell’s Bagel / The Counter

Am I going? Oh, I have to introduce myself, don't I? Hi, I'm Sam.

I'm the owner of Somebody People and one of your contestants today on Three Blind Wines. >> My name is Paul Lys. I'm a partner in Benny and Zoid Selections and we're here at the bagel shop. >> Who the hell am I? We don't really know, but I do work at Somebody People.

My name is Justin Freeman. I'm the executive chef. We are here at Odell's Bagels.

The best bagels in Denver. Odell's Bagel. Not bagels. >> Bagels. >> Odell's Bagel.

You're only allowed one. We're at Odell's Bagels in Denver, Colorado. Bagel. >> Bagel. >> Sorry, just pluralize everything.

You know, >> I'm the general manager of Odell's Bagel and the counter at Odell's. >> We're drinking wines as well. Very excited to be tasting these three wines and I cannot wait. >> And welcome to Three Blind Wines. >> Wine number one. really generous paws on this number, which is going to be fabulous cuz I'm a little hung over from the Aussie wine dinner last night. So, see how this goes.

Pretty delicate nose. Uh, not that aromatic, muted flavors. That's not flavors, scents.

Very restrained little wine. Kind of like a very shy person trying to order something at a restaurant. On the nose, there's not a lot going on on the palette.

You're getting very kind of citrus notes. Super fresh, like super elegant. knowing poor and you would probably go for really elegant wines. He's an elegant human, you know.

Um, very graceful as a ballerina. The acid and the balance within this wine is is on point. It's like got great acidity, super silky texture.

But now I'll get into the nut and analysis of the wine. So yeah, neutral flavors on the nose, soft green, yellowing apple, yellow pear, white flour, dandelion, greater acidity. There's a hint of salinity on the one.

There's a directness. It's really good length. It's a little bit too sophisticated for me.

I feel like I'm that one that really dressed down at a party, you know, and wasn't told about the the smart casual wear and I'm just wearing board shorts. It's not so herbaceious, so I'm ruling out Savon Blanc. Um, it's not like screaming texture, so I'm kind of ruling out Italian wines.

I would say that the citrus and the appley characters could be a Chardonnay, but it doesn't really have much oak. There's a hint of mayo on there. Um, I think that's adding to the creaminess, maybe a slightly stirring because there's kind of a hint of vanilla notes, but it's not like outstanding.

And that's what's so great about this one. Like everything's really well integrated. Like the fruit, the acid, the secondary characteristics, they're not pronounced, but there's like a slither of them.

So, there's like layered but not. It's kind of like a cigaras song. All right, cool.

I'm leaning to something that's a little bit more maritime, maybe Mediterranean. Uh I'm thinking like either muskete or arberinho. There's no oak influence that I can notice straight off the bat.

Could be old oak for that texture. Doesn't taste like a Greek wine. Color, there's definitely a little bit of green in there.

There's no oak or anything, so I'd say there's definitely some stainless steel. I definitely smell some ripe fruits, go like green fruits, maybe like a little bit of green apple. Uh there's a little bit of grass in there and a touch of hay on the back end.

This wine's pretty dry. It's definitely got like nice roundness and a good amount of fruit. There's also this like lime flavor that like kind of hits your like coats your pallet throughout the whole entire uh set.

I'm gonna say this is a Muskete from the L Valley 2023 from L. Oh, I said L Valley already. France.

Couldn't tell you the producer. I would say this glass is Shannon Blanc. I would go Shannon Blanc from [Music] France, maybe Leor Valley.

Sam is making a cough, so I must be right. >> I would say this is $35 in a bottle. >> I would say this bottle probably is $57. >> Wine number one is >> Can I open my eyes? >> Chiro Picello Fo. >> I have no idea what that is, but it was super [ __ ] tasty. Where is it from? from southern Italy. >> I got the coastal region right. >> Kind of >> my favorite thing to drink in the summertime. Mineral driven.

Has that like classic Italian um sort of bitter quality to it. Crisp, zesty, fruit, citrusy notes. >> I was like positive was a Shannon Blanc. That's really [ __ ] good though. >> I was surprised you cut out Savon Blanc early on because to me it kind of has some of those like >> Yeah, I think I I love that one as well. you're really unapproanted. >> I think it goes well with all sorts of summer produce and is also kind of just a thing to drink uh on the porch or sitting by the pool on a hot hot summer day. >> Yeah.

Sick. Such a good wine. >> It's really classic, but a little bit off the beaten path that I think it might still give Sam and Justin a little bit of trouble. >> Okay, wine number two in the glass. There's a slight translucent to it.

You can see kind of see through. It's got a beautiful kind of ruby >> almost like a little browning toy edge to it. It might just be the reflection of the wood that I'm trying to see through it.

Off the color lets me think maybe game, maybe pino, maybe ganache. So those thin skin varieties on the nose. There is a hint of acidity on the nose um that we kind of get from more natural wines.

I get this kind of I don't want to say plasticky, but that kind of balloon smell to the to the wine. probably a precursor aroma that comes out once the wine is fermenting and because there's no additions to kind of take that smell out. It adds another complexity to the wine. General fruit characteristics, this is slightly more merated fruits.

It's got a hint of this kind of more buried but still this red fruit characteristic as well. Um you're getting a little bit of spice but you also get this kind of like aroma from acidity which might come out whether that's a little hint of volatile acidity. And volatile meaning that the aroma is released under a certain pressure, you know, not volatile like me after a couple of beers watching Manchester United lose, you know, that that's not that kind of volatility.

It's got a hint of bit of chocolate to the nose, ruby red fruit, baking spice. It's pretty charming. I don't really know where it's from.

Uh we'll go for a little sippy sip. On the palette, you're getting kind of waxy, grippy tannins. getting really good acidity. I'm not getting any of that kind of natural harshness that I kind of first expected.

It's actually really really rounded and elegant on the on the palette. It does have this chocolatey edge, but it also had this kind of like a almost like a little zingy zinfendol kind of stewness to the fruit. Uh there's an element of sweetness to the berry.

Could be pino from a warm climate. I'm ruling out ganache. Uh sorry, game.

Holding ganache in there quite tightly. I don't think it's Sarra cuz you can get more paler Saras depending on how they're treated. Could have partial carbonic on there.

Semicarbonic. Sorry, not partial. Could be a blend.

Could be a blend. Could be a blend. Could be a blend.

It's really nice. Tannins juicy. Delicious.

Could be temper. Just stunted right at the end. Uh I'm going to stick with what I originally thought.

Uh, I'm going to say ganache from a new world area. Maybe a California ganache. California ganache.

Is that a thing? Stemi. Yes.

With semicarbonic on there. So, whole bunches. Really good wine.

Great thing is I'm sure it's like got probably got no additives to it. Uh, it's a naturally made wine. Really caring for it in the vineyard.

Wine. Number two, smell for sure. cherry cola. It's really sweet.

There's definitely a lot of like merrated cherry smell to it. So, I'm definitely not gonna know where this is going to be. That's really [ __ ] good.

I have no idea. I'm going to go really I'm going to take a big guess. I think it's ganache from California.

And I think it's probably retailing for about $40 at your local bottle. Neuro Diablo or how do you pronounce that? How do you pronounce that one?

Nurero Nurero Diablo. Definitely butchering it. Sorry everyone who's Italian that watches this.

This is definitely an Italian wine. Um, and I'm going to guess I don't really know what part of the region of Italy that comes from. But I'm going to say Italian red.

And this is really [ __ ] tasty. I'd say this bottle probably runs you $42. Don't think I go that wrong.

You got basically as close as you can get without being correct. >> Damn it. >> Frank Cornelison Mascal. >> What do I say? Gren >> Mounta. >> Yeah. >> God damn it. >> Wine number two is from Frank Cornelison, sort of a benchmark uh natural wine producer in Sicily. Sources from vineyard sites.

Nurella Mascalaz is a grape. uh sources from vineyard sites around Mount Etna, which is an active volcano. Uh really famous in the world of natural wine for making wines that are made uh thoughtfully and correctly. Some of the most beautiful and ethereal wines I think in the world.

Uh so I'm excited to open that one cuz it's always a real treat. >> What was my guess? What did I say? >> Nero Davala. >> I knew it was an Italian wine. >> I've got this on the list. >> That's stunning. So good. >> Pretty.

Right. I really unpressed that one. [ __ ] Sorry. >> These wines got really popular a few years ago thanks to Action Bronson and and his uh YouTube video series. Kind of popped off with Suzukaru. >> This was probably my favorite one of all of them for sure. >> It's a special bottle. >> Cool.

On the nose. I think Pauliey's pulling out all stops on this one. Deep Garnet brush on the nose is uh Cabernet Merlloish.

Um could be Sanjiv. Yeah. This cool vein of cassiss fresh off with this uh kind of woodland wet woodland smell to it.

And there's definitely a sense of just an element of Brett. There's a little farmousy note to it which always kind of pulls me towards France. It seems esteemed like an old person riding a bicycle in a suit, if you know what I mean.

Like has a hat on, probably has the New York Times or the Financial Review in his basket just riding through. It's a little bit cold for it to really come out. Could also be someone from Italy.

So, one of those kind of like small spicier grapes, maybe Nurella Mascalazi, something where you are getting this element of of of spice from volcanic soils or something like that. Or it could just be a straight down the line fun cabernet Merlo uh from Bordeaux. I love Clarret.

I really wish I was like kind of an old geyzer just drinking clar every day with those kind of blood spots on my nose. It's a dream and it will happen. Very mature tannins on the wine.

Good acidity, grippy. It's leading me away from Sicily a little bit. Although you can get tanners in Narella Muscalazi, but it tends to be a little bit more stewed, warmer climate.

This is seems more like a moderate climate to me just because of the clarity of fruit. It's not as dark as what I would find. When I say dark, I mean like brooding.

And it's slightly more translucent than I would think in the glass. Beautiful smells going on in the kitchen right now. I feel like I'm going to get this wrong. >> Wine number three.

Let's go, baby. I'm hoping I win again this this this time. This wine definitely has been sitting in a bottle for a long time.

You can definitely smell the age, the grape. There's not much sugar or fruit that's coming up front. I don't know what this is going to be either, so we'll have to taste it.

A good amount of tannins. Kind of um all sits up in the front of your palette. Fruit.

It's not very fruit forward, but it's like it's really juicy, I would say. I don't know. What are we going to say?

This is >> cab 7 bord $57 at your local bottle shop. >> A very elegant Australian pino noir that's had some age in it. And I would say this is $100 a bottle. >> Wine number three is Bonote Santio Sanjves Merllo Sarra Blend from Columbia Valley. >> Sarra. See, that's why I thought it was Italian or Australian, dude. >> Sarah, for sure. >> That was close.

I said Porto. >> Sarra. Saras. Australian. >> For sure.

Maybe off the beaten path stylistically. I think part of what's fun about what we do at the counter is that we have a lot of fun with the pairings in terms of sake, different styles of wine and find that the nuance of all of these flavors, you can really find some unexpected combinations that are really exciting. >> I'm going to finish these cuz they were delicious. They were all delicious.

Thank you. Uh, thanks boy. That was such a good tasting. >> Yeah, this was really fun. >> Went with an Italian theme today. nice like wide spectrum of of flavors and um styles of wine.

So, uh things that are going to really pair nicely with a wide spectrum of ingredients uh that Miles is going to use in the hand roll. Freshly toasted nori, >> very important. You want to work with uh kind of moist hands when you're dealing with sushi rice here.

Since this nori is really crispy, we're just going to try to work as quick as possible here. so that Sam and Justin can have the best experience possible. So, this is one I've been wanting to try for a while. Heirloom tomato season.

We roasted these just with some salt and olive oil. Got some chewy cherry tomatoes. So, these have been dehydrated and then rehydrated in a sambu.

It's basically soy sauce, rice vinegar, and a little sake. Going to hit it with our housemade chili garlic that has everything bagel spice in it. This is really similar to what we serve on our bagel in the morning.

Um, heirloom tomato, chili garlic, a little yuzu and extra virgin olive oil, frispy garlic, onion blossom, little mixed local flowers. These are Greek basil tips. Going to finish with a little mold and salt. >> Thanks, chef.

This looks >> This looks amazing. Yeah. Yeah.

Yeah. Yeah. So, this looks so beautiful.

I don't even know how to eat it. like a taco. Um, some people would say one bite. You know the game, you know the rules. >> Oh god, that was [ __ ] perfect. >> Oh yeah.

Has this almost like Mediterranean taste to it. Do you know what I mean? >> Tomatoes are roasted perfectly. There's like >> salt, sugar, crispy.

The rice is [ __ ] tasty. >> Yeah. like you're sitting on the Amalfi Coast and just eating freshly line caught fish, >> but it's not fish. >> I don't know which one I would want to drink with it. I'm going to say the cherry cola one just because cherry cola goes well with everything. >> Yeah. Yeah, it does. >> I'm going to say that that by itself is is really intense.

The subtleness and the elegance of the Fiano kind of gets a little bit lost with the the the amount of flavor that's in this little bite and you kind of need something a little bit more broad and strong to kind of get through it. >> I would disagree. I think the Fiono actually works really well with it. >> Yeah. I think there's like a lot of fat and there's a lot of like things going on in the in the hand roll.

So that the FOD with like slight minerality and lime actually helps brighten the rest of the dish and you don't really get to taste much of the wine, but I do think that it's a great pairing if you're looking to have something that's like going to counterbalance all the other flavors that are going on. I think that this one brings out the sweetness, the ripeness of the tomatoes. Uh dials back a little the acidity.

You really get a taste like a little bit of nori. You can taste the rice itself. Um, I think it just compliments the all the everything.

The third one you can drink with it for sure, but I think the first two I would I would prefer. I think that the first wine is like Mike Tyson in a fight with a 12-year-old child. Do you know what I mean?

Like the flavor in here is like massive. This is >> 12-year-old child that plays the cello. Let's just say that.

Uh, very elegant wine. ultimately talented. Mike Tyson would just defeat it. I agree with you.

The middle wine pairs really well because you bring out these like tomato vine notes within the Nurella Muscalazi plus a little bit of spice and stuff like that. But this one I think is like subtly really powerful. Like it's not a big wine.

It stays on your palette for a long time. So like it's big enough. I always say the first one just because I like the I like how it kind of clears your palette a little bit, but the lime out of everything kind of like helps bring in like it neutralize like neutralizes your palette >> to then help like bring all the flavors back.

So if you weren't an animal like myself, taking another bite, you'd actually be able to like clear your palette a little bit and then have then have that whole experience all over again, >> which I think is kind of cool. If you're an animal, you just one bite. We all know the rules, you know. >> So, what's our favorite one out of everything? >> The second one for sure. >> Yeah, this one. >> Yeah. >> Hands down.

Frankie, you're a dead set legend. Makes amazing wines. You should look him up.

He's a really great little wine maker. He's obsessed with doing everything correct in a definitely a natural way with caring for the earth and making sure that um we can produce wine for many many many years to come. So amazing.

Also, if you're watching this, I would like to uh get a trip to Italy. So, reach out. Don't be afraid. >> Don't be afraid. >> You have to put that one in there, Chris.

We need to get >> I think it's crucial to have slightly warm sushi rice and chilled ingredients to really have that temperature contrast. Works well with the rice vinegar in the rice and also the brightness and acidity and soy and the other flavors. So this one very thinly sliced cucumber.

Going to hit it with a little more of that yuzu olive oil. This is an um bushi paste that I make in house. So, salted, underripe Japanese plums.

I want to go pretty heavy on this. Little dash of a nice roasted sesame oil. And then we're going to hit it with some freshly ground sesame.

And as always, some molden salt. This is an aged tamari soy, so I want this to melt over the sesame and everything and really combine all the flavors. >> Cheers. Cheers. >> Oh, so quick.

I went with a I went with a third one to start with because I kind of thought like all the acidity in there with like that back note wasabi would really and like the sesame would really >> be nice with this. I kind of like the third one more than the rest of them. >> The the first one definitely really works just because I think like >> and again you were right like the texture really helps out stays on your palette nicely with all the fat from the sesame oil. >> Yeah. the wasabi like really lingers there which is really nice and you get like that sweetness of the cucumber. >> Yeah. But there's something weird about the third one for me that like does it. >> And I don't know if it's like the soy and like the wasabi with like the toasted nori and everything else is going on that kind of like makes it like a weird pairing but >> I think it's kind of fun. >> And the third one doesn't make sense at all but it's perfect. you don't get as much tannin, which is really nice.

And you're really just going to taste like a little more more of like the actual fruit itself. >> It brings out some of the more savory qualities, you know, >> cuz you have all that new world fruit, >> but the the the plum and the >> the freshness of the cucumber and >> Yeah. >> the >> those like deeply savory flavors in the hand roll, you know. >> Uh, okay. So, wine number three with the second hand roll is the porter note. You better say broio.

Santa Brojo, >> my sort of chief pairing mantra is whatever food you're craving and whatever wine you're craving is going to go great together no matter what the pairing actually is. So, I was in the mood for some Italian wine like I always am. So, I knew that, you know, maybe it's not your classic approach or pairing, but there's no rules and we just get sushi around here whenever whenever we say the word.

So that's Chef Miles for you. But something like this, a classic piece of nigiri is going to go great with any of these wines because I'm super excited to eat this and I'm super excited to drink that. The nuance has its way of of lining up.

Of course, any fish, any raw fish, southern Italian wines, you think of like crude and citrusy things. Um that little piece of nigiri had is that like a little yuzu kosho or yuzui or >> ume ume and chiso. >> Um so that herbaceious note, the tartness from the ume um is going to go great with the chiro, the fiano. Yeah, it's delicious.

And again, it just kind of goes back to what you're in the mood for and what you're feeling. You know, >> it was truly like amazing experience to be able to taste these like outstanding I would say cultish producers from Italy, the first two and one of the best or one of my favorite producers out of California. Bon is like incredible.

Hopefully check it out and yeah, thank you so much. Thanks mate. >> Cheers to our friend at somebody. >> Thank you. >> Last little message here, please like and subscribe, smash some buttons uh and get on the three by wines train. Um, yeah.

We'd love to uh see you uh watching our videos. Thanks so much. Maybe we can go to Italy. >> Maybe we can go to Italy.

Yeah, >> I'm coming. >> Yeah. Yeah. Yeah. >> I love watching this back and I just get so I just get embarrassed.

But Justin's a real professional when he's tasting wine. Like he gets it right all the time. I just like always [ __ ] I over analyze.

Maybe I over analyze. I don't really know. Are you filming right now?

Do you need me to do that again or we get I turned Good thing I turned my emotions on this morning. I love blind tasting. It's the most fun in the world.

It is.