Wine Situation Final Five! With Caroline Liem

The final five are questions posed to guests at the end of Ellen Clifford’s “The Wine Situation” podcast. This week she is joined by casting director, notable vegan, and (surprise!) winemaker Caroline Liem. Liem recently opened The Village, an acting school Ellen counts herself lucky to be studying at. Hear the full episode here and learn more about Caroline’s situation…with wine. THE FINAL FIVE (edited for length): Ellen: What is the best pairing—any kind of beverage and any kind of food—you can ever remember having? Caroline: Champagne and everything. Ellen: Okay! Actually you’re 100% right on! If there is anything hard to pair you just say Champagne. Good one. Best vegan wine? Caroline: For me it's Albero . That’s my go-to. It’s the one that I have with meals; it’s the one when friends come over and drop in; it’s just really easy. I’m really open, by the way, for your listeners to chime in with some other ones I should try. (Albero was a delightful wine Caroline shared earlier in the episode.) Ellen: How do you feel about wine as an industry gift? Caroline: Know the person; do a little research. If you are going to give a gift, it’s personal; it’s not a pat thing, so sometimes I’ll get wine and Champagne, and sometimes I’ll get a gift card to the most random place, but it’s the right place for me, if that makes sense. Ellen: Do you have an example of that? Caroline: Yeah, I got a gift certificate for a spa, but it very specifically said a cranial massage with facial. And I’m like ‘who would have thought of a cranial massage’ but—it’s because that person knows me. So, just sayin’. Ellen: I guess I’ll take my Chateauneuf du Pape and walk out the door. Another standard question: If you made a wine, what would you make and what would you name it? Caroline: I have made a wine, I have made a wine! Ellen: Oh my god. Caroline: I have. Omigosh—do I have it here? (recording took place in Liem’s home) It’s in this house somewhere. Ellen: What did you make and what did you call it? Caroline: Caroline’s Wine, and I designed the label. The label was a mannequin but just the form of the mannequin, you couldn’t really see it was a woman, and instead of a head we had a bouquet of flowers. And it was a mix—I want to say it was like—I think it was a Cab/Merlot. I made it in Oxnard. A friend and I decided that year we wanted to make it as gifts for people who we adore. It was a two-month process, and I said let’s do it. Let’s get in. We mixed it. We bottled it. We waited on it and we labeled that thing and delivered it. Ellen: That’s incredible. Well this brings us to our last question that everyone has gotten since the beginning of time or at least this podcast: What is currently bringing you joy? Caroline: Oh, wow, that’s going to make me cry! What is currently this moment bringing me joy is knowing that the people around me are all doing good things and they’re moving forward. They may not know they’re moving forward, but even today—because I do a Village idiot thing monthly with my business students—today they are like “oh I didn’t hit any of my goals” and we talk about, well what did you do this month actually, and they actually surpassed their goals. So I think today, where I’m at today, it’s all about authenticity—everyone talks about authenticity; everyone talks about that realness, but, you know we wouldn’t be sitting here talking if I weren’t being real and you weren’t being real. So, we are doing the best we can and we just keep moving forward. Wise words from a wise woman. Cheers! Check out the previous Wine Situation podcast with Adam Roberts here .

Dom Pérignon

Brut Champagne Blend 2008

Fresh but all the different parts have been well integrated, whether it’s the acidity, fruit, or mineral. Rolls off your palate with a silky mouthfeel. — a month ago

Aaron, Ira and 20 others liked this

Domaine La Barroche

Signature Châteauneuf-du-Pape Grenache Blend 2016

A really lovely Chateauneuf. All of the GSM qualities that you know and love. — 2 months ago

Hermes and Peter liked this

Albero

Spanish Monastrell 2017

Love! Easy to drink but still nice and dry, and organic!! Wow! — 2 months ago

Duckhorn Vineyards

Three Palms Vineyard Merlot 2016

The 2016 Duckhorn ‘Three Palms Vineyard’ is another stellar release by the talented Renee Ary. Aged in 100% new French oak for eighteen months, the Merlot has 6% Cabernet Sauvignon and 1% Malbec blended in. The nose exudes class with ripe chocolate covered bing cherry and shades of sweet pipe tobacco that mingle with the dusty terroir tones on the nose. The palate is plush, giving an err of decadence. The silky mouthfeel really gives a feel of opulence. Black Forest cake and dark licorice flavors collide with the dusty minerals and cigar box flavors. Simply outstanding in its youth following a one hour decant, this stunning Merlot will cellar well for decades. Drink 2020-2040- 94 — 2 months ago

Severn, Stuart and 22 others liked this
Ryan Vento

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First Merlot I ever had that blew me away.
Dr. Owen Bargreen

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@Neil Valenzuela This is sure no cheap treat but I absolutely love the layered approach here 🍷
Dr. Owen Bargreen

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@Ryan Vento Truly sensational new Merlot 🍷

Ridge Vineyards

Monte Bello Vineyard Cabernet Sauvignon Blend 2015

Alder Yarrow
9.7

Stellar. Many young vintages of this wine show their oak more than this. Sure there’s a coconut whiskey barrel note but more prominently incredibly smooth and supple tannins wrapped around cherry and plum notes with hints of dried herbs and graphite. Stunner. Drink now or hold for three decades or anywhere in between. — 2 months ago

Shay, Joe and 19 others liked this

Maybach Family Vineyards

Materium Cabernet Sauvignon 2016

Insanely young, however just needed to try this. Double decanted, but still pretty much an impenetrable fortress. The nose is completely intoxicating; molasses, caramelized brown sugar, fresh Madagascar vanilla bean. The palate explodes with black and purple fruits; black plum, cassis, Christmas spice cake, blackberry tart, crushed allspice, deep mineral rich soil, field stones. Finishes with awesome structure. Bury this in the cellar for at least 5 years, more like 10. — a month ago

Diana L
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Shay A

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Nice pull @Joe Lucca !
Mike R

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That is definitely badass in a glass