Wine Situation Final Five (Now With Drunk Dialing!)

The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. At the end of each episode host Ellen Clifford phones a friend to ask them The Final Five. This time, it’s Dan Ahdoot, a comedian, actor (Cobra Kai), host of the Green Eggs and Dan podcast, and author of the upcoming Undercooked: How I Let Food Become My Life Navigator and How Maybe That’s a Dumb Way to Live. Check out the full episode here QUESTION ONE Ellen: Question one, what are you drinking these days? What are you into? Dan: I’m a big Gamay nerd. I’m on the constant search for the perfect Gamay for around 20 bucks. My favorite, used-to-be daily drinker was Lapierre Morgon . Ellen: That’s a daily drinker? Nice! Dan: That’s the problem, it’s gotten expensive, it’s like 33, 35 bucks a bottle, and that’s too much for a daily drinker, so I’m on this constant search, and I’ve probably spent thousands of dollars trying to find the best 20 dollar Beaujolais. QUESTION TWO Ellen: Question number two is do you have a favorite or unusual pairing? Any kind of two things that you can consume together. Dan: I mean, ricotta and honey is probably my favorite combination, but I’m sure that can go well with some booze. Honestly, I’m not a big pairing nerd. I know that that’s not cool to say, but I don’t care. I will have a big red wine with a light flakey fish. I don’t care. But I’m trying to think of some pairings I really, really love. Well, I’ll tell you, I was doing dry January, and it was day four, and my girl was going to make a boeuf bourguignon, and I was like, “how are we going to have boeuf bourguignon and not have wine?” And so, we broke it on day four. So, boeuf bourguignon with a big glass of Syrah . That’s my pairing of choice. QUESTION THREE Ellen: Question number three which—oh I forgot to say congratulations that Cobra Kai just got renewed! And my Cobra Kai-related question is a two-part question. One, crafty vs. catering* which is better? And two, did you have anything you ate or drank to keep you going on set? *NOTE: “crafty” refers to craft services, the people that provide snacks and drinks between meals, whereas catering is responsible for meals. Dan: So crafty on Cobra Kai is great, as is the catering, they’re both great for a couple reasons. Number one is that Atlanta has a very proud food culture and number two is when you are on a hit show, the budget for that stuff gets more and more every year. So, first season, we were getting peanut butter and jelly sandwiches. Last season, it was Lobster Thermidor for lunch. And I’m not gonna fall for your trap of dividing and conquering crafty vs. catering. They’re both great; they’re both amazing. I will say the thing on Cobra Kai that’s really awesome that you never get on most sets, no matter how good they are, is good coffee. The crafty person is a real coffee nerd, and they are brewing the weird local artisan coffee shop coffee in Atlanta for everyone, and it’s so good. Most of the time set coffee sucks. It’s sludge. QUESTION FOUR Ellen: Question number four, alcoholic or not, do you have a favorite non-wine beverage? Or go crazy and give me one non-alcoholic and one alcoholic if you want. Dan: A Negroni is my cocktail of choice. I also love [sake]( I don’t know enough about sake. I feel like no one knows about sake. I know that I love most sakes. And the non-alcoholic drink that I’m obsessed with…you know lately I’ve been getting into a lot of these sparkling waters because I had a water sommelier on my podcast. I like nerding out on sparkling waters. QUESTION FIVE Ellen: The last question is just, what is giving you joy these days? Dan: I went to Oregon and had many of the wines there, and there’s a winery called Soter , and they are making sparkling Chardonnay . It is so fun and so good and so unbelievable I have no desire to buy Champagne anymore. The bubbles from Soter in Oregon are bringing me immense joy. Wines from Oregon in general are bringing me immense joy. *** You can find Dan @standupdan on Twitter and Instagram, and preorder his book How I Let Food Become My Life Navigator and How Maybe That’s a Dumb Way to Live wherever you buy books…click the link on his Instagram bio for links to everything! Check out the previous Wine Situation podcast with Megan Bell here .

Jean Foillard

"Cuvée Corcelette" Morgon Gamay 2018

Yes, ‘18 was a warm vintage and this wine reflects that. It’s ripe and rich, but it wears it well: black plum, cassis, licorice, dark clay, violets. Doesn’t feel hot ever. Foillard’s silky tannins are more velvety. Maybe not the most nuanced and elegant vintage but still a great wine with depth and the most sublime mouthfeel. — a year ago

Ira, Ericsson and 21 others liked this
Deborah M

Deborah M

Love Morgon Gamay.

Roger Sabon

Les Olivets Châteauneuf-du-Pape Red Rhône Blend 2016

This wine is deep ruby with intensely concentrated black fruit (blackberry, plum, cassis) aromas and flavors, along with black pepper, licorice, nutmeg, cedar, clove, wet earth, mushroom, and leather notes. Lovely complement to the Boeuf Bourguignon with strong acidity and tannins, high alcohol, and full body.
Châteauneuf-du-Pape, Les Olivets, Roger Sabin, S.Rhône, France. Vintage 2016. ABV 15%.
— 3 years ago

with Deked1
Deked1, Bob and 11 others liked this
James Cahill

James Cahill

Meal looks amazing


@James Cahill Many thanks 🙏 It’s definitely warm and comforting. Cheers 🍷

Casella Wines

The Black Stump Durif Shiraz 2021

2021 Vintage. Blackberry and dark chocolate flavor stood out with hints of spice & oak. Would recommend. Served with beef bourguignon. — a year ago

Katoukichibee Shouten

Born Special Junmai Daiginjo Sake

This was on the richer, sweeter spectrum, while still maintaining a level of brightness that made it very digestible. Enjoyable. — 2 years ago

Peter, Daniel and 8 others liked this

Marcel Lapierre

Morgon Gamay 2021

All the sayisfying, licorice-filled, clean, floral brightness I’ve come to expect from this cuvée. Ripe red berry fruit on the palate. Very enjoyable if less concentrated than the past few vintages. — a year ago

Severn, Aaron and 29 others liked this

Tentaka Shuzo

Hawk in Heavens Junmai Rice Sake 2019

Vanilla and almond on the aroma. Creamy body upfront that quickly turns into a high drying acid that reminds me of grapefruit zest. Lemongrass on the mid palate and as it gets closer to room temp, the nuttiness turns into pistachio. Definitely the best Sake I’ve had in a long time. — 2 years ago

Severn liked this