Intro: The Buffalo Brews Podcast.

Jason: Welcome back to the podcast where pores are flowing in, the glasses are swirling and tasting notes are about to get more dramatic as a couple arguing over the finishing notes of the last bottle of Cabernet. Tonight, our hosts are entertaining the vineyard, looking for one thing the perfect pour. But will they find a crisp Sauvignon blanc that sweeps them off their feet? A bold Cabernet that's got more red flags than a dating show recoupling, or a sweet Riesling that's trying to be a little too hard to be everybody's favorite.

Bri: Oh my gosh, I love, love love that.

Jason: So welcome back.

Bri: So for anyone else who is a Trash TV opening I've ever done. I love it so much. If anybody else is like a trash TV addict like we are. Love Island, USA just wrapped up and we love it. Okay, so I loved it first. Then I introduced Jay to it and he was like, what is this? And I was like, just watch it. There's going to be a whole bunch of hot girls in bikinis. And he's like, really?

Speaker 4 Love Island USA is not what you. Oh, no, I'm still doing the accent.

Bri: And he goes, he said, really? And I said, yes. And then he said, all right, I'll, I'll watch one episode. Right. And he's like playing on his phone. Next thing I know I look over and his phone is just on his lap and he's just staring at the television because not only is it a bunch of people, well, actually, I think I introduced you to Love Island Australia first. And so not only is there a whole bunch of people like in bathing suits for this whole thing, but like watching.

Jason: The.

Speaker 4 Emergency committee is met and we're okay.

Bri: With it. Watching all of these young kids bicker about, like, the most pointless things on earth after a stressful day of working, I cannot tell you how much I love to watch this drama unfold. That is not real drama now. It's real to them. They are like under thirty, thirty and under. You would say, right? Like, I don't know that anybody's been over the age of thirty ever.

Speaker 4 I don't think so. Not that I remember.

Bri: And I've never looked up the cap of the age, but I feel like that's been the thing. So these kids are young. So this stuff that's happening to them, they this is really traumatizing, affecting them. And I totally get it. If I was that age, it would also affect me. But as a forty eight year old watching it, I love, love it. It is just thoughtless. It's funny to watch and I just I absolutely love it. So that was our introduction. And we're going to be drinking our three brothers Winery, winery and Estates Cabernet Franc Zweigelt out of our Love Island.

Jason: Uh, yes.

Bri: Glasses.

Jason: You found these at, um, Aldi, right?

Bri: Yeah, yeah.

Jason: So if you watch Love Island Australia, they use these brass.

Bri: Yeah.

Jason: Well, there are they plastic or. No. Are they.

Bri: Actual there? Yeah.

Jason: So there are these brass. Yeah. Brass wine glasses. And then we have some brass stemless upstairs. But yeah, I mean they.

Bri: They drink like not always wine or alcohol out of them. A lot of times they just have water in them. But it's just so funny because the whole Love Island does it. If you guys have ever seen Love Is Blind, okay, if you haven't watched Love Island, you've seen Love Is Blind on Netflix. They use the same ones. And it's so funny because back to I'm a trash TV addict with all this love stuff. If you watch Love Is Blind in any country, they all use the same brass cups.

Jason: Okay, okay.

Bri: Every single country. I'm watching season two of Argentina right now. Same cups.

Jason: I do not I, I only watch, I watch the occasional USA season this season. Weird. Like whatever it is what it is. I mean.

Bri: All.

Jason: Right. Thank you. And but Australia, that's where it's at guys. If you're listening to the sound of my voice, if you want to see attractive young Australian women who.

Bri: I hope they're listening to the sound of your voice.

Jason: Yes.

Bri: Yeah.

Jason: That's like like, look, we've met and the emergency committee has convened.

Bri: So funny. We're back to the emergency committee. That's fine. All right.

Jason: Cheers. Cheers.

Bri: Delicious. Mhm.

Jason: Got a little chicken parm on the menu for tonight.

Bri: So this is fifty percent Cabernet Franc and fifty percent zweigelt.

Jason: Yeah. Three brothers and three brothers. I mean, they, uh. What a great campus. They've got their their main winery.

Bri: Mhm.

Jason: You've got back there, which is their more sweeter varieties, kind of, um, backwoods. I don't want to say trashy, but it's kind of trashy.

Bri: You know? They make it that way. Yeah. Like the motorcycle. Yeah. Like the, you know.

Jason: The rider.

Bri: Right. It's like the rugged wine place.

Jason: Which is, you know, the Three Brothers campus is probably the best campus in all of the Finger Lakes.

Bri: Oh it's huge. Yeah.

Jason: It's massive.

Bri: Yeah.

Jason: So you've got the main campus you've got back there. You've got War Horse Brewing, which if I lived close to there, I would have a mug club membership like that. What else is there. This was the Iron Heart soda.

Bri: Yeah. And this winery that we actually. Or this spot on the campus, I should say that we bought this bottle of wine from was when I didn't know the upstairs was a winery.

Jason: Yeah, that's the main.

Bri: Yeah. I didn't know that that even served wine. I thought it was just like a storage facility because behind where they serve beer is another spot where they're serving wine. So I was like, oh, there can't be wine up there too. Oh well, why yes there is. There's also wine up there.

Jason: Dry wines are up here. Your sweet wines are back there.

Bri: Yeah. And then the, the winery that's like behind where the brewery is is a mix. Yeah. So they do like a wine slushy. They have sweet, they have dry. They have kind of everything over there.

Jason: If you're ever in. Uh, so I guess it's, is that considered Geneva?

Bri: Yes.

Jason: So that's because Geneva is a pretty big area, right? Yeah. So if you're in the northern part of Seneca Lake in the Finger Lakes, you go to three brothers, the campus, the winery worth the time to go there for a tasting. War horse brewing, second to none.

Bri: Mhm.

Jason: Uh, you know, just they make. I mean, you talk about a place that makes the same stuff all the time. They don't need to be different. They don't need to prove themselves because they have things that have stood the test of time.

Bri: But they make different stuff.

Jason: Oh, yeah, they do. Over time.

Bri: They'll have your Lieutenant Dan every single time or a variation of it, you know. But then they also do all their fun things. And now lately, when they've been doing these shows of their beers mixed with the cider, I can't get past that because then they do a bombshell cider, which they have. Like if you are not a beer drinker, they do like what, six to eight ciders always.

Jason: Probably probably six to eight. Yeah. That they have on tap. Yeah. Always. Yeah. That's a, that's a safe. That's a safe.

Bri: So the past two times that we've been there, they've had like these cuvées up on the wall that tell you to mix this beer with this cider. And what a fun, fun little science experiment.

Jason: Two things because. Because Three Brothers is always the last stop on our wine tour.

Bri: Because we spend the most time there.

Jason: Right. And they always give us a free flight at as part of our ticket at War Horse, which I am happy to partake in.

Bri: Well, you can have it at any place. Yeah. Any of the.

Jason: Place. But I love the fact they give it to us at War Horse.

Bri: Oh. Big time.

Jason: Yeah. World war Two themed. Looks like an aircraft hangar in there. Incredible vibe inside. The people are cool.

Bri: Yeah.

Jason: I mean, they're constantly recommending it. And then there's one thing as being. Hey, I'm friendly to veterans. Hey, I'm friendly to military. Hey, we're sympathetic to military. Hey. We're sympathetic. They are immensely over the top when it comes to military. Complimentary that it's just a huge part of what they do there. Yeah. So that was the last thing that we yeah.

Bri: You get a free beer there. Like usually we are drinking all day and then we're having a flight, so you never partake. But I mean, when we're just in there for a stop or whatever. Yeah.

Jason: I don't remember the last time I paid for a flight or a beer there, honestly.

Bri: Well, yeah, because when we had full pours, you as a veteran, you get a free, one free sixteen ounce.

Jason: And if I wanted to let me take the glass home, which is, is absolutely huge. But God, you know, my undying. But if I but if if there was a mug club, I would pay for that too.

Bri: Well, there is, but it's an hour and a half.

Jason: I mean, if I, you know.

Bri: Move to Geneva.

Jason: For a few times a year that I.

Bri: Start packing your boxes.

Jason: Oh, man. The liquor emporium, the laundromat, the golf dome. It's it's a. My life would be a living hell. Anyway, we, uh, we made our way back out to the Finger Lakes for the summer. This this sizzling summer barbecue event.

Bri: Which was my favorite. I feel like I love the Finger Lakes in the summer. Like, okay guys, I really enjoy getting all dressed up for all of the fun that Christmas brings and the cheer and the jolliness and all that other stuff that goes with Christmas. But this one was so good. Like, the weather was nice and the food was really good. Like this is stuff that I like, really want to make and eat. And I don't know, I felt like it was less of a crowd and people were happy. Everybody was just, I don't know, it was a different vibe being there in the summer.

Jason: Huge eternal thanks go to to Brittany Gibson, who is the executive director of the Seneca Lake Trail, because after our interview with her several months ago.

Bri: We learned so much.

Jason: We learned so much, and she set us up with this opportunity to come back for this event. And really now, so, you know, I still have a reel that needs to come out for this event while it's still summertime. it goes. It goes to say that we've been busy.

Bri: Oh my.

Jason: God. Super super busy.

Bri: So busy.

Jason: Yeah. Between, you know, work and life, you know. Kieran coming home. The transition. He's about to go through my my car. Oh.

Bri: Right. Rest in peace.

Jason: Whatever. So anyway, here's what I'm gonna say about my car in 60s. One hundred and fifty seven thousand miles, twenty ten Corolla. You said drive it into the ground. We damn near did that.

Bri: Yeah. Why not?

Jason: It got to the point where when we hit this heat wave, when the temperatures were heat indexes in the one hundred seconds, the front, the front wheels were starting to swell on this thing. I get this death shimmy when I would slow down at the intersections. It was time. It was just time. So I went to, you know, Wester Toyota. Kudos to them. Uh, Farhad, you know, he he set me up with a great deal where I was able to walk off the lot. Some military discounts later. Next thing you know, I'm driving around in a twenty twenty six Toyota Corolla. Yes, I'm a little bit bougie that way.

Bri: It's not really bougie. You're not.

Jason: Driving.

Bri: You're not driving a Porsche.

Jason: Dramatic pause.

Bri: Or BMW.

Jason: Dramatic pause.

Bri: Or Mercedes.

Jason: Dramatic pause. Okay, so that's where I'm at with that. So now no more twenty ten. Hello twenty twenty six. And now we have air conditioning and we have no more death shimmy. Yeah. And we.

Bri: Have.

Jason: Yes. And we have brakes that we don't, you know that we have to we're comfortable will never fail right. Or shouldn't fail. Right. Anyway, there we are.

Bri: So right. A lot of drama over here, a lot of busyness, a lot of drama. A lot has gone on in the past, like six weeks. It's been absolutely positive.

Jason: So is this the part where you, like do ten minutes into an episode of a of a episode of a show, and then they roll the credits. So like you're listening to the Buffalo Braves podcast brewing one conversation at a time. I'm Jason. She's Sabrina. Welcome. We are talking about the summer the summer sizzling summer barbecue event on Seneca Lake. Uh, we were out there in the spring for the wine and cheese event, which nine stops and nine compliments on a pair on a shirt that we were.

Bri: Yeah.

Jason: And we got almost as equally as many compliments from a barbecue shirt that we.

Bri: Wore for this event. Yeah.

Jason: Ladies and gentlemen, embrace the gimmick. If you're going to do something, just do it just right. Just do it to the nines.

Bri: Have so much fun.

Jason: Yeah. So we already talked about the very end of it with going to War Horse Brewing.

Bri: Which was.

Jason: Actually the last stop. But we started our day with talking to, uh, Mike at Cain and Vine.

Bri: Hilarious. So in April, we made our first stop at toast. Yeah. And then we said, oh, we should, we, we should switch it to Cain and Vine when we go in June. Mike.

Jason: Mike.

Bri: Yeah. So.

Jason: So Mike and Jane Gibbs, who were the owners of Canaan Vine, um, Canaan Vine Cellars and Toast Winery.

Bri: Mhm.

Jason: Um, I think you go back to, I think it's episode thirty two of the podcast. Great interview with them from their beginnings going from North Carolina to Jersey to, to central New York, you know, fast forward and now they have this thriving, beautiful winery in the south, uh, southwestern corner of Seneca Lake. And then they ended up opening Canaan Vine Cellars, which all the Canaan's Vine Cellar wines are unique to them. They don't do the same stuff that they do at toast. So they're two completely different wines and experiences.

Bri: But for the event, we thought, oh, maybe Jane's just doing Canaan Vine. So they. And the second event they switched and we were like, hey, it's Mike again.

Jason: So they also have a series.

Bri: On YouTube.

Jason: Called Toast Tuesdays.

Bri: Which they.

Jason: Talk.

Bri: Which is so fun.

Jason: So they had announced that they were for that weekend. They were going to switch it up. So I say to Bree, hey, by the way, when we go there, it's going to be Mike, not Jane.

Bri: Hilarious.

Jason: Haha.

Bri: And here we thought we were being smart, so we.

Jason: Cozied up with a little jalapeno cornbread. We talked with Mike. We started with a nice with a fun mimosa flight.

Bri: Oh yeah, because they're doing these new cocktail.

Jason: I left that sheet upstairs.

Bri: Oh yeah. They're having all the new cocktails, which is so fun. So of course, you know, we know we're going to drink wine all day, but we had a good plan. And I said, well, what do you think if we just started off since it's early with a fun mimosa flight? So it was really cool. It was fun to try new stuff. Besides just wine.

Jason: What would you say about twenty, twenty or twenty four different mimosas they have? The sheet is literally sitting on my desk upstairs.

Bri: And there's so many like, I don't know. I feel like it was hard to pick four, honestly. Yeah. Because there were so many good ones. It was so delicious. I loved, loved, loved it. But it was so much.

Jason: It was it was a lot of fun. And again, I mean, maybe we'll bring it up one of these other times, but I kept the sheet and it's up on my desk upstairs. But anyway, the other wine that we really enjoyed that was unique to Kane and Vine was Island Time. Pineapple. Coconut really like a really great summer refresher. Great wine. Had a lot of fun with them. Mike. Always a great conversation. And we learn so much about the, the, you know, the wine industry. He's so he really knows how to, to, to get you to connect with the process on how they, how they do things. So one of these days, we'll have to wander their vineyards out back once they get grown up a little bit and really take things in, really enjoy the experience. Right?

Bri: Yeah, yeah. I mean, I love everything. There's not one thing I've ever had that I'm like, oh, not for me.

Jason: Their biggest advocates just down the road is Fox Run Vineyards.

Bri: Oh my gosh. For sure.

Jason: Right now, the cool thing about this event is that you get three wine pairings. Typically a lot of places go, do you like sweet or do you like dry? If you schmooze them and you ask the questions.

Bri: Them.

Jason: They will let you mix and match things. And Fox Run is one of those opportunities.

Bri: Yes.

Jason: So we go to Fox Run. We have the Moroccan smoked pork with the harissa barbecue.

Bri: Which I.

Jason: Was.

Bri: So excited to have. They gave us. They were actually one that knew exactly what they were going to make, and they gave us the information.

Jason: They told.

Bri: Us that.

Jason: When we were.

Bri: There at Wine and Cheese.

Jason: In April.

Bri: Yeah. When we were there at Wine and Cheese. And I literally was so excited for this.

Jason: Thing on that.

Bri: one. And we didn't say a word and it was delicious. It's okay. Excited as I was, it it was good. It was good.

Jason: But a great photo spot. We got some fantastic photos while we were there, and that's one of the only places in the entire Seneca Winery region where we always drink sweet wine. Well, I shouldn't say we drink all sweet wine. Arctic fox is our correct. But we love that one. Yeah, it's just a it's a sweeter wine that has a great flavor. You wouldn't know. It's as sweet as it is, right? The twenty twenty five Dry Rosé Light fruity, perfect for summer. So here we are keeping up the trend of of fun summer wines.

Bri: Yeah.

Jason: A lot of fun. Uh, from there, we broke off immediately and we were like, okay, well, one of the places that I've been wanting to go for ages, and I know you wanted to at least check out and we talked about, we've talked about this previously with Spotted Duck Flex.

Bri: Oh my gosh, guys. Okay, so every single time we've been out there, I wanted to go to Spotted Duck. And it never, ever, ever was in the plan because of their hours compared to what our plans were compared to what their location is, because it's a little off of Seneca going towards Cayuga. Right. And I think it's actually technically they say they're like on Cayuga, I don't know. Yeah. But, um, so the whole situation is, is we never have it where we can go at the particular time that they are serving this ice cream. Right. So the whole idea of this place is they use duck eggs for their ice cream. And when we're there, I, I had no idea until we're there, they actually just have like free range ducks all out there. You know, I mean, they're in a pen, but they can wander around wherever they want to go, whatever. And I got super excited because they also had dairy free of having this amazing ice cream. And when I tell you this ice cream, what just happened? You just destroyed everything coming down.

Jason: Oh, no.

Bri: You didn't even have to go upstairs. It was sitting right there.

Speaker 5 Right there the whole time.

Bri: Oh my.

Jason: God. Hi, guys. I'm back.

Bri: All right, well, let's just start with Spotted Duck again.

Jason: Okay. Where were you? Spotted duck?

Bri: I don't know, whatever you had said, the lead in. Oh, so we said that our, uh, I don't know. You can figure it out. I said something about like, the times never connect or whatever, so you can chop it off from that point forward.

Jason: There you.

Bri: Go. Okay, so we arrive at this place and there's actual ducks, like in a pen running around and they have dairy free. So I'm super excited. So I have the dairy free and honest to God, when they scoop this ice cream and they give it to you, it looks just like every single picture that you have, every that you've seen on, on Instagram.

Jason: Yeah.

Bri: And it was incredible.

Jason: Think about tiny mason jars about yay big. And then a single perfect scoop of yeah, ball of ice cream that goes in. Yeah.

Bri: So you had that. And then I had one in this like silver dish.

Jason: Yeah.

Bri: That looks literally just like the thing on Instagram. It was crazy.

Jason: Uh, we had the Fleur blue, which was the blueberry and lavender.

Bri: Amazing.

Jason: Uh, the ditch mint chip, which is.

Bri: I don't have barely words.

Jason: This trough, this dirt trough of mint that they grow wild in a trough, basically.

Bri: So it's not mint extract like you guys are used to. It's actual minced fresh mint.

Jason: I'm thinking dehydrated. Now this is just me because I mean if this is a spotted spotted duck is listening to this and they want to correct me. Yeah. But I'm guessing.

Bri: It looks fresh to me.

Jason: Like I'm talking mint in a dehydrator and then ground into the ice cream itself.

Bri: I don't think they do it that way, honestly. I think they mess it up. It's fresh and all those oils are going into it. And I think then when it's frozen, I think that's how it is.

Jason: I mean, they're real cookies. And cream is made with the duck eggs on the farm.

Bri: Yeah. Everything is amazing. And then what else did you have? You had four, right?

Jason: I feel like I just had like the maybe the classic vanilla because I'm a vanilla guy.

Bri: Oh, I think we did. Because then there was like vanilla bean.

Jason: Vanilla bean. And then you're getting the I mean, an ice cream that's like genuinely made with just the duck egg.

Bri: Yeah, yeah. And then I had the dairy free, which was just, it was so incredible. Like it was the freshest ice cream I have ever tasted. And I like slightly dipped into every single one of yours because I couldn't go without trying just a little lick of every single one of these flavors.

Jason: It's all about.

Bri: Flavor. It was incredible. Incredible. The freshest ice cream I have ever had in my entire life. And I don't know that I'll ever have anything fresher, honest to God.

Jason: No, it's I would go back there again just to have those.

Bri: At this point, I feel like it never fit into our situation, and now I want to force it. When I go out there, like I will make sure whatever my plans are, they're actually around the fact that I have to go to Spotted Duck.

Jason: There's a small area. There's a. There's a byway that goes between Cayuga Lake.

Bri: And.

Jason: Seneca and Seneca Lake, and it's on. It's just off of that road. Yeah. So technically, when you're on that road, there's a point at the apex of the roadway where you can see Seneca Lake and Keuka Lake at the same time if you look for that car.

Bri: Yeah.

Jason: So that's the really cool thing about it. That's the only place where the two Finger Lakes come that close together.

Bri: Very interesting.

Jason: Not that I know of any way that you could that you could see it. But yeah, I would definitely go back there in a second. It was worth the wait. Every bit of hashtag food porn that that that happened. Seriously, as a result of that. But I mean just incredible the people so nice. The presentation. Amazing. Yeah. The back garden. There were some guys that were there. I forget where where they were from. I apologize for not remembering.

Bri: Everything.

Jason: Like honey sodas.

Bri: Oh yeah. The honey tastings.

Jason: Yeah, yeah.

Bri: But I love that everything is served to you in an actual dish. Like I had a metal dish. You had glass dish like dish.

Jason: Miniature mason jars, right?

Bri: That you just were like, bring it back. We're gonna wash them up and serve them again. You know what I mean?

Jason: Yep.

Bri: Instead of just like a paper cup with a paper spoon, like I had real silverware with a real like, like, as if I was enjoying this at home. They made you feel like when you were on their farm, that you were invited into their home. And that I absolutely love to. Yeah. Amazing.

Jason: I love presentation.

Bri: Loved.

Jason: It. Probably the best presentation of any ice cream I've ever encountered. Yes. Really?

Bri: With the best ice cream I think I've ever had in my life.

Jason: Like, oh, it never looks like the picture look just like the picture. Yes, we went from there. We went to Off Leash Brewing, which is a new brewing, uh, experience that we took in. Now they don't brew their own beer.

Bri: Yeah. Which I was surprised.

Jason: Yet I, I think I think it's coming.

Bri: They did have several taps, which was cool because.

Jason: They.

Bri: Had yeah, they had like a whole bunch of beers from all over the Finger Lakes.

Jason: They had.

Bri: Selections.

Jason: From Finger Lakes Beer Company, Prison, City Brewery, Our Den.

Bri: So they had a good selection.

Jason: Nice back patio, very dog friendly, obviously off leash brewing. Yeah. So the very dog friendly. Um nice view. Yeah. From the back of their place. So it's, uh, it was definitely worth it. I feel like. Yeah, I mean, the wood's probably not water. I don't think you could quite see the Keuka there, but.

Bri: You could see the lake.

Jason: Could you see Keuka?

Bri: Yeah. You could see the lake when you were sitting there.

Jason: Okay. Yeah, it was definitely, uh, definitely a great experience.

Bri: I feel like they were far enough up the hill that you could like, see out. You're not on it, but you could see it.

Jason: Yeah. But yeah. Um, yeah, good dozen or so taps there at least. And, you know, it was really great to check out something new. I think it, I think it worked out well. I think it was, it was Derek Edinger that at brewery, he was telling us that things were coming along there and they were almost ready to open. And then when we saw their grand opening, we're like, all right, put it on the map.

Bri: Yeah, we'll check it out. I like to check out places.

Jason: Yeah. Uh, Tabora. Tabora farm, some little some smoked Gouda crostini there.

Bri: Mhm. Delicious.

Jason: Yeah. Uh, this is a cool thing about having like these, like barbecue, uh, selections there. Tabora is another aesthetically pleasing place. People are super nice.

Bri: Always so wonderful.

Jason: Yeah. I mean, great shopping experience. If you're looking for whether it's wine, if you're looking for accessories, if you're looking for like, you know, finger Lakes, yeah.

Bri: They have a lot of cute stuff. And then they have their extra little store out in the back that has like tons of food and baked goods. And I think.

Jason: In the spring, didn't we get like some grape leaves or something?

Bri: Oh yeah, we had grape leaves. We got some cookies. We got some stuff. This time we didn't get any extra food because at Tabora.

Jason: Let's talk about it.

Bri: When we were fixing to leave, I brought out our snack tray, and the guy next to us is like pointing at me. So I rolled down my window and he was like, okay, that is amazing. And I had gotten this thing where it had like six little snack chambers and it was from where do we.

Jason: Did.

Bri: We get Hobby Lobby? Hobby lobby and each little thing was filled with something different. So we had one that had like crunchy Cheetos in it. We had one that had like gummies like, um, red, white and blue, like sour gummy bites or something.

Jason: Those gummy bites again.

Bri: Like I know.

Jason: So mad.

Bri: So sad. Um, we had like a little like caramel popcorn cookie mix in there. Yeah, I don't know. We just had like this whole fun thing that was going on. And, uh, I swear to God, if we would have put these things together. I could have sold them for like, seventy five dollars a pop.

Jason: I probably could probably.

Bri: I mean, people were like, really, really loving it. I really, really.

Jason: Love again, again, you know, and we like things that are like pleasing to the eye. and that's lots of color.

Bri: And it was organized and it had a lid, so nothing was going to spill out. The lid had a handle, so you could move it around the car easily. Like it was just, it was awesome. What else do we have in there? Oh, we had brownie bites. We had chocolate covered pretzels. We had peanut butter filled pretzels. That was the other ones that we had in there.

Jason: Those peanut butter pretzels were really good. Yeah, those were those. Come in handy in a pinch, I know.

Bri: Right. So it was like protein with carbs, right. But I mean, we're even though they're giving you like a little bit of food in each of the places we like to be able to snack because we're not really stopping for a meal. So, you know, we're having all of these different drinks and then, you know, we're having like the little bits of fun tasters, we'll call it a food that every winery has to offer. But like we want to keep going. So we're not stopping for a lunch, we're not stopping for anything. So we love to just pack snacks.

Jason: Glenora wine, uh, peach passion barbecue pulled chicken bites that they did. Always great views, always a destination. I was only sad that they didn't advertise their America two fifty wines. Yeah, so they had a red and a white and a blue wine.

Bri: Yeah.

Jason: That that they had in stock there. But you said it was probably probably because of a small batch I.

Bri: Right. I think that they weren't tasting that because they didn't make enough of it. I mean, they had a few signs up for you to be able to see. And they had a special on that if you bought all three of them. Right. So I feel like they only made a certain amount. And if they started giving those out for tastings, they wouldn't have enough to like sell.

Jason: I think everybody.

Bri: You know.

Jason: Jumped at that. Yeah, yeah.

Bri: But I mean, when I'm there, I drink all the bubbly.

Jason: Oh yeah. Glamorous. Yeah.

Bri: They have a lot of good bubbly wines there. Yeah. And I love that.

Jason: The glitter is great because when you go in there's always a jar that you have to guess how many of whatever. And I've.

Bri: Never won. I've never won. And I would love it. By the way, Glenora, if you're ever listening to this, I would love it if like on Instagram or something you actually post. Hey everybody who put their guest number in here. This is actually how many were in there, because I would like to know how close I was to guessing it or how far off I was.

Jason: What the what was the correct, what was the correct number?

Bri: Yes.

Jason: Because it's not like they're taking your email and selling it like information. We never get like errant emails from Glenora.

Bri: Right. So and I get it, if they don't want to email everybody, but like, just do a post on Instagram, there.

Jason: Are obviously selecting a winner.

Bri: Just, I know they are, but you don't have to email everybody to tell you what the number is. Right? But take the picture.

Jason: On social media.

Bri: Tell me the number, put it on Instagram because like, I know, I guessed eighty nine on this last trip. Okay, I want to know how close I was.

Jason: From.

Bri: eighty nine.

Jason: We're gonna send a message to Glenora and say, hey, from your friends at the Buffalo Brewers podcast.

Bri: But I just think that would be so cool because I wonder how many people are filling that out like me and and know what they guessed. And then you're like, it's like the thing you'll never know. Was I close? Was I way off? Did I guess eighty nine and there's like one hundred and seventy or did I guess eighty nine and there's ninety one. Yeah. And then somebody did ninety one or ninety did one up from me and they were the winner. You know what I mean? I don't know.

Jason: When we were there in the spring you bought a pair of earrings.

Bri: Yes.

Jason: Oh my.

Bri: God.

Jason: So our next.

Bri: Stop.

Jason: Our next stop was at Fulkerson.

Bri: Yes, yes. And the girl who was pouring our wine was actually the maker of my earrings. And she said, you have my earrings on. And I said, I know we match. And she goes, no, I made those. And I was like, wait, what? So it was really cool.

Jason: It was very cool. Nice, nice, nice personal curation. Uh, what was it? Ambrosia. Fruit crumble. So it was the food that they did. But yeah, it was such a cool.

Bri: That.

Jason: Cool interaction that I was like, hey, you're wearing my earrings.

Bri: Yeah. And she had the same earrings in just a different color. So I thought, oh yeah, we're matching. And she was like, no, no, I make these. Yeah. I loved that. So she was actually the artisan who makes them, and she only sells them in three places, Glenora, Fulkerson and then a little shop.

Jason: Someplace up in Penn. Yan.

Bri: Yeah. She said it's like a little shop that she also has her stuff in. Yeah. And that's.

Jason: It. Yeah. Uh, and then she told us, uh, what else did she tell us? Oh, she said that, um, when she started working at Fulkerson, she wanted to work at a place that a a and most importantly, she liked the wine. Mhm. Um, but b she liked the people.

Bri: And she could afford the wine.

Jason: And she could afford the wine.

Bri: Right. Because if you like it, you want to drink it, you need to be able to afford to buy it.

Jason: And she likes the people she works with.

Bri: Mhm.

Jason: So. Yep. Yeah. We ended up making a, making a friend at, uh, at Fulkerson. We made other friends, but we're gonna get to that.

Bri: But yeah, that was a cool experience. That was super fun.

Jason: Yeah. Uh, toast winery. We saw Jane, um, obviously the aforementioned switcheroo there, right. Um, but, uh, it was a little bit, you know, so the big thing we were there for was the spicy Rita because oh.

Bri: My gosh, guys. Okay. I love spicy. And they did their margarita tasting wine in a spicy version. It actually came out on my birthday, right? I think it was Cinco de Mayo is when they released it. And, um.

Jason: We knew ahead of time it was coming out.

Bri: Yeah. We did. They told us in April that.

Jason: It was sworn to secrecy and we did a good job of that too.

Bri: So I said, well, I cannot wait until we're out in June to have some. And I had actually purchased the Rita the regular Rita wine when we were there in April, because I wanted to be able to have it for my birthday celebration. And the people who we were celebrating with are not a tequila drinker. So like a traditional margarita, is made with tequila. So they're not big tequila, but they're beer, wine, you know, whatever. So I bought this and they absolutely loved it. And I brought two bottles. And honestly, I could have probably brought a third. Yeah. Yeah. And it would have been gone in two seconds. But yeah, so then they made a spicy one and oh my gosh, it is so freaking good. It's so good. I was super impressed.

Jason: Um, they're one of their latest episodes of Toast Tuesday. They were talking about they were making another batch of it. So we'll, I don't know, I don't think it'll make it to December when we get back out there.

Bri: It's fine. I bought a bunch of bottles this past time. We were there just to make sure that I had it. But oh my gosh, what a treat.

Jason: We had MJ, we had bougie.

Bri: Mhm.

Jason: We had blaufrankisch there twenty four. One of these days we're gonna have to do an episode on because Lemberger and Blaufrankisch are the same thing. It's just wherever you are that calls it by that name. So we'll have to do a like a history of the Blaufrankisch.

Bri: That would be fun.

Jason: Maybe we can bring Mike in on that as a little history and wine. Who knows? Right? Figure out what we can do there.

Bri: Drink some wine.

Jason: Uh.

Bri: Learn some facts.

Jason: We get to go down and see, uh, Lakewood Vineyards. They had grilled pork tenderloin with pretty pineapple salsa.

Bri: Oh, yeah. I was like, I'll take his salsa.

Jason: It was always good to have a conversation. Uh, we saw Liz for, for a hot minute who was bouncing all over, like, doing all the things she does. Now that I know Liz, who I, we talked about in the episode with, um, with Brittany Gibson is the, she was the founder of Deck the halls for Seneca Lake. So now I'm going there and like, oh yeah, I'm supposed to talk to Liz. I'm like, hi, I'm Liz. You know, like I'm literally talking to them. So now they're being able to put everything together.

Bri: Now she came over and said hi because she remembered our faces when we were there for, uh, June.

Jason: Yeah yeah yeah. Castle caprese skewers. You know, that's always a great stop.

Bri: Yeah. I mean, I ate your tomato. You ate my cheese. It was perfect.

Jason: Yeah. My chocolate. My peanut butter. Yummy. Peanut butter.

Bri: My chocolate.

Jason: But that ended day one on wine. So that means we get to stop at upstate and then we.

Bri: Can have beer.

Jason: Get beer.

Bri: With our girl Lindsey.

Jason: Get to see our girl Lindsey.

Bri: Hey, Lindsay. Yeah.

Jason: Hey hey.

Bri: Hey hey.

Jason: Fifteenth anniversary IPA. That was our.

Bri: That was what I was so excited to try. Yeah. And it was so good. I really enjoyed it. Yeah, I liked it a lot.

Jason: Yeah, it was fun. Lindsay's always up for taking a photo of the two of us because we're always, you know, whatever matchy matchy t shirts or.

Bri: I know she takes the cutest pictures of us. And then we picked up some beers to go. And she's such a sales person like, oh, yeah, she's so cute.

Jason: She can sell ice to Eskimos. Like I.

Bri: I don't even remember what the deal was going on, but I was already purchasing beer because I always take a picture of what's in the cooler. Send it back home. And I'm like, does anybody want anything? Because it's not like you can just go in the store and get it. Sure. So then my son was like, yeah, I'll have some of this and some of that. And I was like, all right, perfect. I'll get that and I'll do a mixed pack. I'll give you two and then we'll keep two and whatever. So he's like, awesome. So then she was like, you know, we have this German Pils in there that's like only eight dollars.

Jason: Why does she sound like a nineteen twenties gangster?

Bri: Yeah, she.

Jason: Got.

Bri: It.

Jason: I got the pilsner in the cab.

Bri: It's only eight dollars and.

Jason: eight dollars to you, my friend.

Bri: Right. That's like one glass of beer, and you're getting four cans. And I was like, I'm not gonna drink it, but I'm sure you and Josh will. And Josh was really excited. He already drank his. So. Yeah, but it's just she's so cute. She's always there's always something. Yeah, yeah.

Jason: Um, we, we ended up getting a and well, I'm, I'm going to say the words Airbnb, although it wasn't technically Airbnb, but the place that we stayed at was like interesting. It was, um, you know, it was weird because like half the outlets didn't work in the place, but at the same time, it wasn't, there wasn't anything wrong with the place.

Bri: It wasn't marketed on Airbnb. It was technically marketed on a hotel website.

Jason: Yeah.

Bri: Which I don't feel like it was a hotel either, because when we got there, there's people who actually live in the front, and then there's no explanation that you have to like, walk down a hill to get to the door.

Jason: I mean, there's, there.

Bri: Was a place.

Jason: That we were staying, like we're walking around this place. I'm gonna get down there like, and finally we figured out there was a path behind the place. He walked down there.

Bri: Yeah. You know, it was interesting.

Jason: Then we had to call him because the code didn't work. But they changed the code.

Bri: Yeah.

Jason: Like, okay. But, I mean, the guy was cool.

Bri: I mean, he's clearly renting it before it's ready. Yeah. because he's almost done renovating the bathroom. Yeah, which is looking pretty good. Um, I feel like he did some of the kitchen, but there's like a lot more that needs to be done.

Jason: I think kitchen looked good.

Bri: I feel like it's not ready to have people in there, but I feel like he's probably renting it because he needs the money to finish the project. And I think that once the project is finished, it's probably going to be a beautiful place.

Jason: Yeah, the bedroom and the overflow sleeping was, I mean, adequate. I'll say that.

Bri: Yeah.

Jason: I mean, I mean, you would say that the, the, the main bedroom area was, was good, right.

Bri: I mean it was fine. Yeah. I, I wouldn't.

Jason: Overflow like it was weird. It was like the couch was that.

Bri: Yeah. And the couch was uncomfortable. Like there was.

Jason: The couch would fold flat like a.

Bri: It could be a bed.

Jason: I forget what they call those things. Yeah. It can fold flat. The chair could fold flat into a single bed.

Bri: But everything was kind of very uncomfortable and I don't know.

Jason: Yeah. I mean, it was so I mean, the word I put down was May. I was like, right. It was probably wouldn't go back. It was safe place one hundred times. Right. We've seen it.

Bri: It was in a good location. It was safe. And we were pretty much comfortable.

Jason: Yeah.

Bri: You know, I mean, for what we needed, it was one night. I can do almost anything for one night.

Jason: Yeah. So rest your head. It was affordable. Yeah. Yeah. It was, it worked. But the the next day. So like the when we were there in the spring for wine and cheese, we had never been to Red note before. Wine and cheese. Now this was our second experience. Smoked salmon toast, garlic aioli.

Bri: Okay. Can I just like make a little note about that? It was really cool. They had a vegan selection. Yeah, that they brought out. And I was like, this is amazing. Thank you so much. Because I said, no, I'm going to pass. And then she's like, we do have a vegan selection.

Jason: Oh, they did do a vegan selection.

Bri: And I said, that would be amazing. Thank you so much.

Jason: Salmon just does not appeal to me.

Bri: I don't eat salmon. No. So when she said vegan I was all in. Yeah. So it was like this homemade hummus situation. It was. It was delicious. I was pretty, I was happy about that.

Jason: Right. But the one thing that that got under our skin about that visit was those women from out of town to our left.

Bri: Wow.

Jason: Rude. I feel uncouth, as my mother would say.

Bri: I feel so bad for the wine curator. Whatever you want to. Is that what they're called? The people who pour your wine?

Jason: Yeah, I.

Bri: Don't I don't know.

Jason: What.

Bri: Somebody told me, what they're actually called. Like the poor person, the the person who pours your wine. That girl handled herself incredibly well.

Jason: Professional.

Bri: I could not believe it.

Jason: These three were.

Bri: Because I wanted to punch them in the face.

Jason: Listen, you'll battle axe like. Wow, stop acting a fool. Your mama called and said, stop now with all this nonsense.

Bri: This one woman was like, this wine is disgusting. And she just immediately ported in the thing and she drank another one. Oh, I hate sweet wine. Girl, you're picking the wine. Then why'd you pick sweet wine?

Jason: R s means residual sugar. Anything over one percent is going to be. A little.

Bri: Girl explained this to them.

Jason: Right?

Bri: Yeah. I was like.

Jason: So I don't think, you know, wine. If you're picking one, one point one percent residual sugar and complaining about.

Bri: It, I don't know. They were rude and obnoxious.

Jason: I like wine like my sense of humor. Dry. No, I'm just kidding.

Bri: Was. And that was our first stop encountering them.

Jason: It was our first stop on day two.

Bri: On day.

Jason: Right?

Bri: Um, so this means that these people are not even drunk yet. This is the morning.

Jason: This was the this was the first thing in the morning, right? Literally when they opened. Yeah, yeah. Because there I did like the twenty two, uh, cab franc, which um, it was, you know, floral, like oaked. It was like according to the description, it had violet as their, as the floral notes in it. I don't know what it's supposed to taste like, but.

Bri: I don't.

Jason: Either. I did notice a floral note to it that was part of my notes that I put down for it. And cherry, uh, the Glacier Ridge, which we had there when we were there in April twenty twenty. Noir was really good, so I would keep going back and get that spicy tannins, dark fruit, um, like again, nice and oak. You know me, I like them nice and woody. Mhm. Give me my Pinot Noir. Nice and Woody. I'll take him all day. Yeah. So then what we were going to do is we were going to go to leidenfrost. Leidenfrost leidenfrost.

Bri: Leidenfrost.

Jason: Leidenfrost. Yeah, but we saw their car and went, oh, hell no.

Bri: We passed there.

Jason: So just beyond them on the right is Hazlitt eighteen fifty two. And we're like, let's go to Hazlitt.

Bri: Then we walk in and we see our guy.

Speaker 6 Our guy. We're like, hey, one of these.

Jason: Days we're gonna have to get his.

Bri: Name. Oh my gosh, I think he's actually told us his name, but we just don't remember. I don't know. But anyways, we walked in and it was so funny because he noticed. We noticed him and he noticed us. So he was like, come on over, guys. But I love him. He's so. He knows everything that's going like everything. Everything. So it was nice to, like, really learn about what's going on, what they're coming out with. He gave us a taste of what was the sparkling like red cap.

Jason: Red cap fizz.

Bri: Yes. And it had just come out and I'm like, I want to taste this.

Jason: I don't even think they dropped the video on it yet.

Bri: I'm not a Red cap fan, but he was like, I really want you to try this. So he opened up a bottle. We tried it, of course we took some home. It is a summer wine, like it has the fizz in it. The fun summer sweetness into it, like this is.

Jason: With carbonation.

Bri: Right? This is like put it in the fridge, chill by the pool, enjoy something awesome. Or like bring it to a cookout where you're just having something fun with your friends or even like if you just want to chill at the end of the night on your porch and like, pour something like that. Tastes like summer. So that was really cool. I was really impressed. He, um, he poured us like two different years of what was that? The Pinot.

Jason: It was the Pinot.

Bri: Grigio.

Jason: Pinot Grigio.

Bri: Pinot Grigio.

Jason: To twenty four. And the twenty five? Yes, five.

Bri: Yes. I feel like it was maybe. Yeah, but it was one year apart. And what a huge difference. So he was having a conversation with us on how everything can change from year to year. And not everybody notices it because what you're doing is you're drinking like what you've just tasted that's bottled now, right? So you're not always like doing the whole, oh, let me taste last year to this year and da da da da. But the winemakers are right. Like they know what they're doing. What's changed, how the soil was, what the rainfall was, what the grapes did. How cold the winter was.

Jason: Everybody will tell you.

Speaker 6 All.

Jason: twenty twenty great year for.

Speaker 6 For wine.

Bri: Like all of these scientific things that we know about, but we don't really know about as like consumers, right? Like, because I'm not a winemaker, you know, I know a little bit about wine. I love to drink wine. Therefore, I start to like try to learn different things. But having a side by side of the exact wine in one year to the next year, so different.

Jason: We know we like, we like hot and dry. I loved it, I loved it. Good for wine grapes. Twenty five because twenty five we won't see the yield on that until twenty six is or the nose. Twenty six now. So twenty six twenty seven right. We're not going to see.

Bri: You won't know this year's until next year. Yeah.

Jason: It's going to be a low yield because there was the the frost that they had was destroyed. They lost almost half their crop. Everybody it was uh it was pretty catastrophic for them. But yeah, that twenty four degrees. I remember orange blossom, starfruit like very exotic with with its flavor.

Bri: And it was so funny because there's one year I loved it and next year I didn't, I hated it. I actually was like, I wouldn't buy this wine.

Jason: Yeah.

Bri: It was crazy. So and that's the thing is you think to yourself like, oh, I don't like that wine. I'm not going to buy that wine because I already know I don't like it. But that's the point. Now you see what it tastes like having the same exact wine from this year to this year. And you can't even say, I don't like it.

Jason: Right? And it's interpreted.

Bri: It's a it's a very different wine, but it's the same wine.

Jason: Yeah. Go back to that Glacier Ridge twenty twenty Pinot Noir from Red note. Now why. So why do they have a five year old wine still in stock? Because a the twenty twenty yield was huge. So who knows where they got their grapes from or where they grow their if they're their own grapes or their bought grapes. So they had a huge yield. So it's going to take time to burn through those. To some, they'd be like, ah, it's not a good Pinot. To us we like it.

Bri: Yeah. I mean, every I guess it just all depends. I mean, it's interpretive. So and I thought of that interesting like taste test that he gave us. I said to myself, this is like rosé. I'm a rosé drinker. Rosé is probably my. If I had to pick one single wine, that would be my absolute favorite wine of all time. It would be rosé. And I will be the first to tell you that every rosé is different and nobody, unless you're like, um, who's the big guy out in California that like, does all the wines? Oh my God, why.

Speaker 6 Can't.

Bri: Mondavi. Thank you. Unless you're somebody like that who specifically will make almost every single one of his rosés tastes exactly the same for the purpose of mass produced. Like wine, right? Because when you buy that bottle of wine, you want it to taste like that.

Speaker 6 So he finds the right.

Jason: Blend to make it.

Bri: Right. No matter how that grew that year, whatever science they have to do to make it, it is consistent, right? Because somebody says, I want to drink Robert Mondavi Rosé, and I want Robert Mondavi Rosé to taste the same exact way that it tastes every single time I open that bottle. Well, that's not going to happen when you're going out to little small, local things. And who knows when you go to that vineyard, if the wine tastes like that, or if they serve wines that are. This is what we grew and did. Sure. And then we had to make it different for mass production. Right. You know, but I can tell you the reason why you like certain wines that are mass produced is because of the taste, right? So I am a rosé girl from France. Those are my favorite rosés, right? Their dryer, their their, their complexity is very different. But when you're going out to like, local vineyards. I thought that was so cool to say, okay, well, this, this, but the same thing happens with rosé. One year, you might love somebody's rosé and the next year you're like, ah, it's okay.

Jason: Why? Because it's weather.

Bri: Yes. Right. So like some.

Jason: Years it's hot and dry. This year it was, uh, not as sunny, cooler and wetter. Right?

Bri: So all these small vineyards that you're visiting are making stuff according to whatever happened, right? So now I taste melon. Next year I take strawberry, next year I taste, you know, like everything is just changing. So anyways, that was that was one of the biggest highlights I think of this trip for me.

Jason: Was.

Bri: Tasting that and going, wow.

Jason: Because it was noticing.

Bri: It was significant.

Jason: Range and difference.

Bri: Was significant. So, um, yeah, so then those people walked in and we walked out and went to Leon.

Jason: Frost and we went to yeah, we went.

Bri: To Leidenfrost. I want to call a lead in Frost.

Jason: That's right. We doubled back like two hundred yards. Go to Leidenfrost. Now they're well ahead of us.

Bri: Yeah.

Jason: So good bye. See you when we.

Bri: Didn't have to deal with that.

Jason: Anymore. Leidenfrost Bluebird twenty three.

Bri: Yeah. Give it to me all day.

Jason: Three. It's a it's a three. White grape blend. Pineapple. Clementine.

Bri: Mhm.

Jason: Another summer refresher. And then burlesque. That's that semi-dry. That's got the the cherry and pomegranate. That's probably one of my favorite. And their bottle art is amazing.

Bri: I know, and it's always changing. And it's so cool.

Jason: Yeah. Either or. So when we were there, we had, uh, some corn salsa. I think, uh, you had my salsa because I don't think I eat corn salsa.

Bri: You do not.

Jason: I do not. But while we were there, we bumped into the same guy that we bumped into at Tabora. Who was who was in love. Snack tray?

Bri: Yes. So I explained to him, like where I got it they were from. Where were they in from? They traveled.

Jason: I. And the funny thing was, I never made the note on my phone about this one, and I.

Bri: Well, they traveled so they, they were not like local. Like we just travel a few hours to come in from Buffalo. Like they traveled from out of state to come to this event.

Jason: I want to say like Maryland or something.

Bri: Yeah. So but the fun fact was, is that this was their first wine tasting like event besides the Christmas one. So they said that they do the Christmas one every single year. Deck the halls. And they were like, we want to try a different one. So they figured they'd come out for this one because it was summer. It was beautiful weather, easy to drive, you know, whatever. And they loved it because we I asked him, I said, well, how do you like this one? And his wife or was he sure his wife and his daughter. Right. I think that was his daughter and then her husband. But anyways, there was four of them and they were saying like, the thing that they loved about Deck the Halls was you get to dress up everybody, you know, it's very Christmassy. And they love the holiday spirits. But they said that coming out to this one was so much fun because the beautiful weather, the fun foods they made, other stops like discovering, like they were asking us about like other places, breweries and all this other stuff that they probably weren't doing during the wine festival. But now it's gorgeous. You want to sit outside, you want to sit on a deck, you want to enjoy something afterwards, you know? I mean, most of the time you're staying someplace close to the lake.

Jason: Yeah.

Bri: You know, and they're from out of town, so they were there for a few days, so I thought that was cool.

Jason: Yeah. Uh, after after either or, um, we doubled back to two Goats brewing because the night before, when we went there.

Bri: It was.

Jason: Over fracking run with people. And I'm like, nope.

Bri: There were so many people there that people were parking like in the vineyard.

Jason: In the vineyard.

Bri: It was.

Jason: I hate repeating that, but like, like.

Bri: It was insane. And I said to Jay, I can't, I that's two people. That's for me.

Jason: That's too much.

Bri: Like, I can't do that.

Jason: Like if you think in the back of your mind, you people that was like you.

Bri: That's too much for me. So, um, when we doubled back, they had just opened. Maybe there was like six other people there. When we got there, we were the first ones in the parking.

Jason: There was a little birthday shindig in the corner.

Bri: We were the first ones in the parking lot, and then some other people showed up and I was like, this is my kind of way to enjoy it. And fun fact that we learned from the girls over at Leidenfrost. They do a whole bunch of fun cuvées of beer at two goats.

Jason: I got some goats listed. Ten goats.

Bri: twenty goats.

Jason: Two goats.

Bri: Two.

Jason: Two goats. Nine maidens. Trip hammer.

Bri: I just make up names.

Jason: But brewery of broken dreams. There you go. As opposed to crying dog. Crying duck. Seven nuns. Stack of bunnies. Anyways. Anyways, I always love having fun with that. Um, the goat Gasm, which is their Kolsch and their Zyppah, which is an IPA.

Bri: And it was incredible. Like, talk about taking two beers that you really love. Like I love in the summertime, a kolsch is like probably my favorite kind of beer to have because it's light, it's refreshing, it's super good. Right? So they mix that with an IPA, which is hands down my absolute go to like favorite beer is an IPA, right? Mix it together. Incredible. It was awesome.

Jason: Yeah. Uh, the goat juice, which was their hazy IPA and kolsch.

Bri: And I feel like that's what you had.

Jason: I think that's what I had.

Bri: Yeah, yeah, because we had two different ones.

Jason: Yeah. Uh, headbutt is their, their stout. It's a special stout though. And I, I forget what it was off the top of my head and their cream ale mixed together together. And then the red X which is, which is the red and the x I p a imperial.

Bri: Okay. Yeah, yeah. Um so and then the girls were telling us about something else that they loved, and they come up with like fun names for this stuff. Like it was like dirty pants or something.

Jason: Yeah. Well, yeah, dirty but dirty.

Bri: But was that it dirty? But I don't know if.

Jason: They want to drink a cute name dirty, but here we are.

Bri: But that was like a cream ale and something else too that he said they didn't have currently on tap, but he knew what beer it was they were talking about. But anyways, so it was really fun to stop in there and then know like, hey, look at what they're putting together. Yeah. You know, so it was cool.

Jason: Um, I'm gonna fast forward one just to go back because I feel like the one should be the, the, the appropriate ending for this episode. Okay. Uh, idle Ridge, we had the Texas caviar there and then we bumped into that couple, uh, and had a conversation with them for quite some time about.

Bri: Oh yeah, about all the different places we travel. And yeah, it was funny because I was talking to his wife and you were talking to the husband.

Jason: Yep. And funny, we were talking about the same things, right?

Bri: And then we just intertwined. The conversation was hilarious.

Jason: It was it was idle rich. I love anybody who knows idle rich. So we talked about either or just a moment ago, idle rich either or. And there's another, uh, winery up in the north part of the Finger Lake called Montezuma. And they're all part of the same family. Uh, so, uh, if you ever go to either or idle Rich or Montezuma, they're all part of the same family.

Bri: Well, the cool thing about either or. And the cool thing about idle Rich is spirits.

Jason: Unique spirits.

Bri: Correct. So they do fun, unique spirits on top of brandy, right on top of having their wine. Yeah. So that was really cool.

Jason: Yeah. They do some, some really fun stuff. What do we have right there from because it's called Alder Creek as well. What's that right there on that second shelf? Is that is that the rye whiskey? This is the rye whiskey. So this is part of what they what they make there.

Bri: And I bought a bourbon cream that we had tried um, for Josh because Black Button being out of business forever.

Jason: So if you ever wondered if we actually have a liquor emporium over here.

Bri: I just reached for it.

Jason: It's like.

Bri: Literally.

Jason: four shelves of just booze. Yeah. Liquor emporium. Uh, laundromat.

Bri: He calls this laundromat, which is just the washer and dryer.

Jason: Fitness center, which is behind me here, which is nothing more than a a heavy.

Bri: Bag bag.

Jason: Um, golf dome, which is the, the putting.

Bri: The putting green here.

Jason: Got some exercise equipment over here. And then, uh, once it gets back up and running, uh, role for Bruce will be eventually back. So I just, I had to make some serious tweaks to that anyway. But the main event. Yes, because we've already talked about three brothers. We don't have to talk about that. I'm rolling. Yeah. We can, you know, if you want. Yeah. Let's talk about Wagner Vineyards.

Bri: Uh, Wagner.

Jason: Incredible story that came out of Wagner Vineyards. Yes. If you're listening, our good friend Douglas, you know who we're talking about. We're talking about you smoked sausage skewers with honey rose glaze. Uh, was, was the offering that they had there. Uh, and we also learned about Douglass. Now we've met Douglass or.

Bri: Dougie, as everybody was calling him.

Jason: We have met Dougie in the past and Dougie is a IC. He is an IC attendee. He is a member of the IC cats football team. And he shared an incredible story about his father's frat brother.

Bri: Who.

Jason: Who listens to the Buffalo Brews podcast and said that we were talking about some guy.

Bri: At Wagner.

Jason: Who was an SEC football player who worked at Wagner and notified his dad, who notified him.

Bri: And now everybody there is like Dougie, and he was.

Jason: Like.

Bri: A celebrity. These are the guys.

Jason: Stop talking about.

Bri: It. He's like, these are the guys that I was on their podcasts. And the girl was like, she came over and she said, he really thinks he's a celebrity and he won't stop talking about it.

Jason: Dougie, you're a celebrity.

Bri: You are a celebrity. Yeah you are.

Jason: Welcome to the Buffalo Bruce podcast family. Welcome to the universe.

Bri: So he's as sweet as can be. And I was so happy to have him again. And I was so happy to hear the little story. And he does a perfect little wine curation for us. And he really knows his stuff and learns his stuff to be able to do great events.

Jason: Great guy.

Bri: And he's so fun. He's so fun. So I have children, obviously his age, and I just, it's, I love like visiting with him because he's so excited about life, just like my kids are, right? Like you're just young and there's so much ahead of you. And they get so excited about so many cool things. So it was fun to see him again. And, uh, shout out to you, Douglas. I am hoping you, uh, you listen.

Jason: Use your full government name on that one.

Bri: Right?

Jason: Yeah. Hey, what's what's upcoming on the Seneca Wine trail? They have gone to the dogs tasting pass that goes from August twenty first to August. August twenty first to August twenty eighth. So now if you go there, I'm going to click on that. Now for fifty dollars, you get a tasting pass that includes taxes and fees. So there's no extras on that. It's a nonrefundable pass with tickets available, insurance available. If you want an extra fee to check out through their third party sponsor, one pass is good for one complimentary tasting at each of the wineries that are on the trail now. The participating wineries as boundary breaks. Fun fact I learned about boundary breaks, so we know that they have that location down by the water that you have to drive all the way down, take a right and into their parking lot on the left. They're talking about moving their tasting room up toward the road more. So we'll see what happens. But that's something I, I caught in the news Cain and Vine wine cellars. We happen to know the people c k cellars. Either or Fulkerson Hickory Hollow wine cellars, which we haven't had the pleasure of going to yet. Idol Ridge j.r. Dill, which we always love.

Bri: Mhm.

Jason: Uh, Lakewood vineyards, Seneca. Shaw. If you're into anything medieval or I don't know anything in Middle Ages history, that's a fun place to visit. Three brothers, wineries and estates, Toast Winery and Wagner Vineyards. So you can get a. With that pass for that week, you can get tastings at all of those places. Yep.

Bri: And if you're at Wagner, don't forget to pick up your root beer on the way out. Yeah, yeah. Because a root beer. Stellar.

Jason: Stellar.

Bri: And we made root beer floats with it. Incredible. I'm just saying. I'm just saying.

Jason: Let's see. Uh, I think that's a that pretty much covers everything, but that's all the things that they've got going on with that. And then their next event obviously will take them to deck the halls. You're going to want to get your tickets on that. I'm going to actually. Oh for.

Bri: Sure. Not only are you going to get your tickets for this event, but you're going to figure out how many days you're going to be out there. Now it starts on a Friday, goes Friday, Saturday, Sunday, whatever days you're going to be there, you make sure you have something fun to wear because everyone should be dressing up.

Jason: Embrace the gimmick, right?

Bri: Most people are doing something fun, and when you're not doing something fun, you're going to look like the one who was left out of the park.

Jason: We're always playing around with Christmas vacation. Uh.

Bri: Just anything. Yeah, you just have fun. Just anything. Whatever, anything. Holiday. Just go with something. Holiday. Even if it's a holiday hat, whatever you want to do, outfit, go crazy or go minimal. It doesn't matter. But please, please, please come in. Something fun and festive.

Jason: Cane and vine, wine cellar, Fox Run vineyard, Seneca Shore wine cellar, Tabora farm and winery, Glenora wine cellars, Fulkerson Winery, Toast Winery, Lakewood Vineyards, Castle Grisch winery, J.R Dill Winery, Leidenfrost Wine Vineyards, Hazlitt eighteen fifty two vineyards, either or wine, whiskey and cheese bar, Wagner Vineyards, Idle Ridge Winery, Boundary breaks and Three Brothers Winery and Estates.

Bri: And you're going to have a tasting at each, and you're going to get an ornament at each that they're going to give you a wreath to either hang it on or you can do something fun. Like last year we did a, an, an entire tree, right, of just all of the ornaments that we got. And it was funny because we walked into J.R dill and we saw that they had done a tree with all of the years of J.R dill ornaments and, um, or was it j.r dill? No, you know what it was? It was at the place that you go downstairs.

Jason: Fox run.

Bri: Fox run. It was fox run. And it was the J.R dill ornament that I was like obsessed with. And that's why J.R dill is in my head. And they actually had that still. And she brought me one. Yep. Yeah. And we hung it on the tree. It was our it was the one that was front and center.

Jason: Two weekends are available November twentieth through twenty second. So it's a Friday through Sunday. And then there's also December fourth through sixth. That's where you're going to find us. Uh, we'll be out there on the trail deck the halls for our fifth year.

Bri: Yeah. Fifth. Fifth year.

Jason: It's it's, it's a must do. It is my.

Bri: Absolute favorite one just because it's like the holly jolly Christmas.

Jason: Although Holly.

Bri: Jolly Christmas. I have to say, if you want to do two events in a year, I definitely recommend going for the summer.

Jason: And some of those are sold out. I just realized that the way our selections are are going here. Let me find one that's not sold out so I can pull up some pricing.

Bri: Or or tell us where the ones are already sold out. Like you guys.

Jason: Have to go through each individual one.

Bri: Oh, you guys are gonna oh, they don't do it the way that they used to, where it showed you which ones are sold out.

Jason: Yes, ma'am.

Bri: All right. Well, guys, if you are interested, you're going to have to get on here.

Jason: And a lot of November's sold out already. All right.

Bri: So where are they going to buy these tickets for Deck the Halls?

Jason: Well, you would go to Seneca Lake wine dot com. Go into the events section, look for Deck the Halls, and then you can select either of the weekends. You'll have to look through to see which weekends work for you, but I've.

Bri: And then which winery you'd like to start at. So just because one of the wineries could be sold out, that's just your starting point. So that's where your first stop will be to collect your wreath and your first tasting and your first ornament. And then from there, you can make whatever plans you want around the lake for whichever days you want to make them for Friday, Saturday and Sunday, Saturday and Sunday. Some crazy people have done it all in one day.

Jason: The first one I was able to come to was Seneca Shore. That still had some availability in November. Couples ticket. That's two tickets to get you. One reef, one reef per couple. And then that gives you the tasting, uh, and all of the locations and the ornaments. That's one hundred and twenty dollars for the couple's ticket. Single tickets are eighty five dollars. So Seneca Shaw was the first one down the list. I had to go down through a few before I actually hit one. They also have a designated driver ticket for thirty five dollars. Uh, some fun, some fun things that you can find in the different locations for designated drivers. Don't worry, you're not just going up someplace and go like we have water. Some of them have water. We'll have a little conversation later about that, but some come up with some great ideas. I know there's.

Bri: Some fun punches.

Jason: Toast comes up with a non-alcoholic kind of.

Bri: Like wine.

Jason: Juice thing.

Bri: Yeah, yeah. Oh, I should say malt juice. Yeah. It's not really wine because.

Jason: It's like spiced juice that they put together. Yeah. But it's, you know, it's better than, you know, drinking soda. All right. Yeah. They're just as creative as the, the ornaments and the foods that they put together during the summertime. So. Okay, guys, I know this was a long episode, but thanks for hanging with us.

Bri: It's okay.

Jason: Yeah, we just like. Like. Like, just like word vomit. Just, you know.

Bri: Sometimes they're longer than others.

Jason: That's fine. It's one of the few times because we love wine, we love food, and we love Seneca Lake and adventures. Yeah. So the opportunity to get out there and take in these, uh, these adventures yourself. That's why we do this. We want to share the, the experience so that you can go out there and do these things yourself. Right? So you have been listening to the Buffalo Brews podcast, where we are brewing conversations one step at a time. And I am Jason, I'm Sabrina. We'll talk to you soon. So long.