(animal noises) – Welcome to Good Mythical More. Can we use this 12 piece wine essence test to train our schnozzes to be sommeliers? – I’m sure we can. But first we’ve got to take a new selfie face picture selfie with our faces. This one’s called “My lips are gone, but my heart is pure.” I think I just have to just smile. – That’s like old, old men. Old man and a guy. – We’re gonna be one soon. – So this is interesting, Epicureanist 12 piece wine essence kit, train your sense of smell to identify the subtle aromas of wine. – So it totally makes sense that this thing exists. So, you know, like when you look at the back of a bottle of wine, it’s like “Subtle notes of chocolate, honey, raspberries and horse foot.” And then you’re like, “Hmm, I don’t know if I can smell that.” – Horse foot, you mean hoof? – And so this actually takes what are the most common 12 essences that make up wine and you smell them isolated. So we’re literally gonna try to match these to specific wines- – Think you have to open it to smell ’em. – Yeah. – I don’t smell anything. – We do also want to let you know, before we get into this wild experiment that, you know, Mythical Kitchen, they’re doing all kinds of stuff over there. Josh and Trevor this week, they’re traveling back in time to 2014, we got them a time machine. They’re recreating the discontinued Taco Bell waffle taco. The latest addition to Past Food. And also they got a podcast called “Hot Dog is a Sandwich” where Josh and Nicole, always talking about some food debates. They’re talking about the fusion food craze right now. They’re trying to tell you what’s actually fusion food and what’s just a bloated phony, listen to that on your preferred podcast platform. So are you gonna tell me what that is? – I will, but just, I mean, what do you think? – Some kind of fruit. – Strawberry. – Oh, strawberry. – ‘Cause they get, oh yeah, that’s very specific. – I think you just need to tell me all the things that are on there. Like violet, licorice, cherry, French, there’s French oak and American oak are two of the 12. – I opened both of those. – That’s how specific it gets. – Violet. – Oh, that’s definitely French oak. – I ended up watching that documentary called “Somm,” I think, years ago, where these people were training to be sommeliers. I don’t recommend it. Something about like devoting that much of my time to that type of person. And like there were, I mean it was very self serious, at least that’s how I remember it. – Well, yeah, they’re sommeliers, man. The most serious people on earth. – Yeah. Just not the… – See if you can tell the difference between American oak and French oak. I think there is a difference but I can’t tell you what it is. One has a slight accent. But which one? Depends on where you’re from. – Wow. And once you taste one how do you clean it out? – If you are in France, you think Americans have an accent. It’s all relative. Can we have the first bottle of wine? – Yeah. Bring it out. – All right, don’t read anything on the wine ’cause it will say some things to you. – Okay. So we’ve got garblyano. Gabbiano. – Garglyano, just gargle it. So are we just sniffing, not tasting? What do we want to taste? – [Stevie] I think you can take a taste. – There’s some tannins in that one. – That was very winey. I’m bad at this. I mean, once I get one smell in my nose, it’s hard to clean it out. – Okay. I’m gonna go with… I think there’s an American oak in there. – You think? That’s the last thing you smelled though, so… – True. I’m just guessing. – Yeah, it does have a darkness. Like there’s butter. A lot of these are sweet, like strawberry, pineapple. You got flowery violet, licorice. And then you got the two oaks. – I’m doing cherry and oak. That’s the two things that are happening for me. – I think there’s an apricot, which I’m gonna… Nope. There’s not any apricot in there. – I guess I should smell it. – Lemme smell the licorice and then I’ll give a final answer. – Yeah, okay. – What is this, cherry? – It’s super strong. – Yeah, it definitely has a cherry. – Cherry and oak. – All right. I don’t disagree. I’m also bad at this. – [Stevie] So I don’t know if it says it on the back of the thing. So it’s floral and fruit aromas of violets and red berries. – Well, a red berry is a cherry. – [Stevie] Sure, yeah. – Is a strawberry a red berry? – [Stevie] Yeah. – So you said violet? Lemme smell violet. – All right, so we struck out on that one. – I didn’t strike out! Cherry’s a red berry! – Is it really? Cherry’s not a berry. Cherry’s a fruit. – Well it’s a berry in my book. – [Stevie] Is one of the essences wood berries? Red berries? – No, so we have strawberries and cherries are the only two things that could be berries. – [Stevie] Okay, well then you got, yeah, that’s a berry. – I understand that cherry has a pit, so it’s not technically a berry, right? But, whatever. – Murphy-Goode. – [Stevie] Oh, I like this design. This label. – Melon is the first thing, and it’s real strong. – It looks like a label for a liquor, not for a wine. – [Stevie] Yeah, you’re right. – Super melon smell. – I don’t know, I think I might be going back to the apricot, ’cause I really wanna smell. – [Stevie] I like a good rose when you’re having a dozen oysters. – Can you do melon and apricot? – The honey is strong. – [Stevie] Some fries. Nice glass of rose. – I mean, does rose smell like a rose? – [Stevie] No. – Not really. I mean, of course everything is more subtle than these little bottles. I think it’s pineapple. – It’s definitely fruity, so we should just keep going to the fruits. – Pineapple and strawberry. The strawberry tampers it down, that’s my answer. – You said apricot was strong. You going away from it now? – I’m going away from it. – Melon is the one that is the most prominent to me, but I’m saying melon and apricot. – [Stevie] Strawberry, grapefruit, and apricot. – Oh, so we both were half right. I got the strawberry. – How come there’s not a citrus? – When you have that many notes, it’s kinda difficult to… I guess that’s the point. – Okay, there is a citrus in pineapple. – All right, so we’re resetting these, bringing in the next. – I don’t know what I’m learning here. – I go through little stints where I’ll drink wine, maybe a glass of wine. Never a white, always a red, but then it’s, most of the time I just don’t drink wine. – There’s been a few meals- – A couple of weeks out of the year, a couple of different times. – Your wine weeks, you have some wine weeks. There’s been a couple of meals that I’ve been at, where something about the way that the food and the wine complimented each other was so intense that I was like “I should do this all the time!” – [Stevie] And that’s why I do it every night. (Rhett laughs) I go back and forth between a Cab and a Zin. And a blend. Blends get crapped on, but… – Blends are the best wines for a reason. – Because they’re the best of two worlds? – Because they’ve been blended. You had that Troublemaker? – That Troublemaker. – Troublemaker, that’s a good blend. And Apothic Red? You had that? – [Stevie] I usually go for the same, not cheap, but pretty cheap, bottle. – Yeah, you don’t need to spend a lot of money on wine to have a good time. – [Stevie] I like 19 Crimes. I think it’s also the design, but… – I don’t know about any of this. – I’m going back to oak again. – I was trying to flirt with cherry. – Gotta watch it when you start flirting with cherry. – Is there a little licorice in it? I think there is. You like licorice, do you smell any licorice in there? Licorice and… lemme smell this butter. – I don’t know. – That butter smells strange. – It smells a little too floral to be butter. – That’s weird, isn’t it? – Licorice is a good guess, but I’m not gonna say it, because I don’t actually smell it. I’m going back to cherry and oak again. – I’m just glad it seems like I can smell, at least these things. I’ll be honest with you, I am quickly losing interest in this exercise. – You know what, I’m getting more interested as we go. – Because I’m getting frustrated. My, the spectrum of smells that I can differentiate are just not… – [Stevie] You don’t wanna guess at all? – No, I said licorice, did you take it? – No, no, I didn’t take licorice. – I thought there was licorice in it. – You should say licorice and French oak, because that’s available. – Okay. What is it? – [Stevie] It’s red berry, spice, cherry, blueberry, and vanilla. – Well I said cherry. – When you mix all that together, it smells like licorice, I think. – And what about oak? – So that didn’t work for us. – I like that wine. – All right, I’m doubling down on my efforts this time, ’cause you know what, if I can get good at this, if I can prove this to myself, then I can be like “Hey, I still got that, my smeller still works!” – Lemme just tell you, I’m beginning to think that this is a- – Chateau Michelle. – This is a ripoff kit, because what it doesn’t have, is it doesn’t have tobacco, it doesn’t have grass, it doesn’t have, I said horse foot as a joke, but there is a horse smell, like a, what is the specific wine smell of horse blanket? Horse blanket is a… Horse blanket, tobacco, and grass are not in there, and those are commonly used. So y’all got to reconfigure this thing, Epicureanist. Melon. – There’s a spice in this. – Is this a Pinot Grigio? A Riesling. – There is a little bit of a- see, there’s no spice, there’s no pepper on here. – Is it a Riesling? Do you have a Riesling? Give me your finest Riesling. I’ll take a moderately priced Riesling. Hey, do they have a Riesling? Do they have a Riesling? – I don’t know. I’m not paying. – [Stevie] It is very, like Chardonnay is very nom, and Riesling feels very mom. – My momma does not like red wine, in fact, my parents only had, for all growing up, the only thing they had is a wine that’s not even a wine, which is white Zinfandel. And they would have, it would be Sutter Home in the little bottles, you know, like the one bottle is a glass. You screw off the little thing and it’s just “I’m gonna have a glass of wine, I’m gonna have a glass of Sutter Home white Zinfandel.” – [Stevie] My mom’s allergic to red wine. Her face gets all red and she’s like “Whehh!” – Well that’s horrible. – Her face turns red and she gets drunk? – [Stevie] No, like sick feeling. – Oh. – So I’m going with melon. – I need something a little spicy. – And honey, I think there’s some honey in this Riesling. – I don’t know, I feel completely incapacitated. – The thing I like to do, and I’ve only done it like twice, is go to somebody’s home who- – Oh, and look, this just says, this whole bottom is white wine aromas, and the top is red wine. – That’s why I just took the two from the white. Going to somebody’s house who really knows, we had a mutual friend that- – We broke up with? – We didn’t break up with him, we just, we haven’t been in contact. But I don’t know if you remember the time, you may have not been there, but he was like a wine dude. Like, the kinda guy that would break out a 25 year old bottle of wine at a gathering. And you’re like “Oh, what?” And he starts telling you things about it, and pouring, and giving you things to eat with it, that was fun. – I wasn’t there. – Well, okay, well you should’ve come. – [Stevie] Yeah, wine tasting is really fun. I don’t like to do wine tasting and be like “Oh, it has a scent of this,” but I like to be like “This is better than this one.” – Yeah, have you done a Wine Country thing, where you just go to the winery and you just- – [Stevie] I want to, ’cause they have that train, you know? – You need to be driven by someone else. Because once you go to one, you’re like “Okay, I don’t feel safe anymore.” You definitely need to be on a shuttle. – [Stevie] I’m like half of your size. – Oh, did you taste this? There’s definitely honey. – You want me to taste the straight up flavor? – No. So I’m also, now that I tasted it- – Honey and melon. – Definitely honey and I said apricot. What is it? – [Stevie] Floral aromas, white peach, and subtle mineral notes. – Oh gosh, come on. So you’re saying we don’t have an option. – [Stevie] I guess not. – Subtle mineral notes is not one of our options. – Are we done? We’re done with that, okay. Cheers, we did it, let’s go back to the red, knock this out. – Are these crystal? – I guess I don’t have a red, I’m gonna stick with this. – I’m gonna drop it in the oil, I’m gonna use a paint scraper to jam it down and curve it. – Josh, it’s not a paint scraper, okay, it’s used for tempering chocolate. – I’ve been scraping paint off the walls with this when I get nervous for the last year.