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. It’s the solo season, as host Ellen Clifford is in quarantine, but listen in with a glass, and nobody is drinking alone! In lieu of guests, at the end of every action-packed episode Ellen is phoning a friend with her Final Five questions. This week Ellen talks to Lydia Richards, creator of Vino Concierge, offering wine services in English and Spanish! Find Lydia online @vinoconcierge or at her site Check out the full episode here THE FINAL FIVE (Ever so slightly edited for length!): QUESTION ONE Ellen: Question number one, the really hard question I ask everyone…whatcha drinking these days? Lydia: I feel like with the pandemic it’s definitely been more, in terms of volume, but I will say that sparkling wine has just been something I just can’t seem to stop drinking. I love fizziness, and I’ve been going through the crémants of the world, and Cavas and Prosecco and Champagne . Anything I can get my hands on. You can pair it with different foods, you can enjoy it on its own, you can do cocktails…so it’s super versatile. Even in a regular year, I always keep a bottle of bubbly nearby for any potential usage. QUESTION TWO Ellen: I love it. I’m in the midst of my sparkling exam for the Diploma; studying for that so I’ve been into the bubbles myself. Okay, question number two is what is your favorite, or the most interesting pairing you’ve experience? Lydia: Lately, ice cream and PX— Pedro Ximénez , while Netflixing my life away. It’s just so good. And it really pairs well with the vanilla ice cream, or really honestly whatever kind of ice cream you have. I think those two are sort of my favorite. Sometimes I even add a little bit of olive oil, like good olive oil on top of it. QUESTION THREE Ellen: Omigod that sounds amazing. Okay question number three: when this pandemic is done enough that we can travel, where would you like to go? Lydia: Whenever we’re able to, I’ll leave for like six months; I’ve been so claustrophobic in my own place, but the place I would love to visit would be the Canary Islands, where there are amazing vineyards that look like you are on Mars—that’s sort of been my go-to place. I’ve been putting it off for years, but I think if the pandemic shows us something, it’s that we gotta do this as soon as we’re able. QUESTION FOUR Ellen: I don’t see Canary Islands wines around enough, and they’re so good. Okay, question number four, if you were to make a wine, what would you make, and what would you call it? Lydia: Oof that’s a toughie. Ellen: Sorry, I always feel like I should tell people that one in advance… Lydia: I would love to do—in theory I’d love do sparkling but I think it’s too hard so I might just do beautiful rosé , like a little bit of the best of both worlds. I think I might call it something—cause my mom loves rosé—her name is also Lydia, but maybe something in Spanish like Lydia Rosado, just for her. Something in honor of her. QUESTION FIVE Ellen: Awesome, oh I love that. And the last question, that we’ve been asking people since the beginning of the show, what’s bringing you joy these days? Lydia: This year has been difficult, but I think it’s shown a lot of issues that we needed to address. It has been stressful, it has been painful, but at the same time, for the first time in a while I think I see hope. I think if we look back, we will be able to see a lot of the good that it did. For sure with a glass in hand. I’m looking forward to more progress, and more diversity and inclusion, and so many other things that are so important. Check out the previous Wine Situation podcast with Kiersten Dolbec here .

Frédéric Magnien

Extra Brut Blanc de Noirs Crémant de Bourgogne Pinot Noir

Casey Curbow

Simple, stiff small berry fruit that screams of summer. — 3 years ago

Raventos i Blanc

Reserva Brut Cava Macabeo-Xarel-lo-Parellada 2017

Mmmmmm. Crisp, light and refreshing. Lots of bubbles and soft flavour. — 4 years ago

Cleora liked this

Juvé y Camps

Brut Cava Pinot Noir Rosé

If you don’t want to think about this wine, no problem, you’ll have fun. If you do there’s a lot to cogitate on. The Animaniacs of wine. It has complexity (intriguing watermelon/river stone/candied watermelon/underripe strawberry/strawberry leaf) but also is just so pleasant in a way that I think: oh a non-wine snob would adore this too. Bubs are plush albeit don’t last so long as I might yearn for but then is that what I got for pouring into a syrah glass? You tell me Riedel lovers. — 4 years ago

Severn, Paul and 13 others liked this

Bodegas Los Bermejos

Maceración Carbónica Lanzarote Listan Negro 2018

Smokey and smooth with pyrazines (reminds me of cab franc) — 3 years ago

Ellen Christen
with Ellen
Keith, David and 2 others liked this


Brut Rosé Champagne Blend

Oh my goodness gracious. I have too many words. I’ll keep it short. This is good. Very very good. — 4 years ago

Paul, S.S. and 20 others liked this
Ellen Clifford

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@Paul T- Huntington Beach oh is this your casual Friday sparkler? Lol, but also if it is you are doing life right
Ellen Clifford

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@Paul T- Huntington Beach oh my sounds like there is a story there. If I could drink this weekly I would.
David T

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@Paul T- Huntington Beach Any day is the right day.

Bodegas Toro Albala

Don P.X. Seleccion Pedro Ximenez 1965

Wow. Figs. Syrupy. Reminds me of a tawny port. — 4 years ago

Shay, Paul and 4 others liked this


Brut Rosé Champagne Blend

The NV Bollinger Rose Champagne is comprised of 62% Pinot Noir, 24% Chardonnay with 14% Pinot Meunier, which was almost entirely sourced from a combination of premier and grand cru vineyards. Right away the mouthfeel really entices, as this shows wonderful verge and tension once on the attack. Layers of sour red fruits parade with shades of kumquat zest, wild mushroom and peat moss tones on the palate. The length here is excellent as this great new NV Rose will drink nicely over the next decade. Drink 2020-2028- 91 — 3 years ago

Dr., Shay and 33 others liked this

Bisol 1542

Crede Superiore Valdobbiadene Brut Prosecco

Last night I opened the 2017 Bisol Valdobbiadene Crede Prosecco Superiore Brut. A blend of 85% Glera, 10% Pinot Bianco and 5% Verdiso (Estate Grown).

On the nose there is nice citrus tones with lemon, green apples, pear, honey and good minerality.

On the palate is the same citrus notes, lemon, green apples, pear and minerality.

This sparkling wine is medium bodied that has fine long lasting bubbles with a creamy dry mouthfeel and medium + acidity that move smoothly into a long citrusy mineral finish. Have a great weekend with continued health and please stay safe. Nostrovia! 🍾🍾🍾🍾
— 4 years ago

Severn, Paul and 12 others liked this

Jean Albrecht

Crémant d'Alsace Brut Rosé Blend

I might not know it was rosé if blind tasted and I might not mind. But it DOES have that berry thing. Barely but just enough. It is cherry-berry it is mineral it is just fun. And white peaches and salt. And thyme. Hmm. It’s someone to hang out with when you need a friend also when that friend needs food friendly and if your friends don’t like food I’d be concerned. — 4 years ago

Chris, Severn and 27 others liked this
Shawn Thompson

Shawn Thompson

Nice review Ellen! Cheers 🍷
Ellen Clifford

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Thanks @Shawn Thompson ! Cheers to you too 🥂