I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Right, I'll tell you're going to be able.

Yes.

Food and Wine magazine.

Right, exactly.

Nice to see you.

Nice to see you too.

So you're the executive wine editor of Food and Wine magazine? I am, that's my title, yeah. How many times then does that mean that you have to prove you're not a wine snob? You know, I don't have to prove it that often in a weird way because I spent so much time

actively trying to get rid of wine snobbery if I can you know to stomp it out where it raises its head because so much of what I do is dealing with an audience that

is kind of getting into wine and is is thinking they like wine doesn't know that much and the last thing you want to do is land all that snobbery

on top of them and have them immediately, like back pedal

and say, oh, God, it's really annoying.

But it is true that, I mean, and you know this from seeing all the online things and online public kind of notes that you see and so on about how wine tasting is all BS and how you know in no one can tell expensive one from a cheap wine and so there's an innate kind of

cultural desire to feel that wine is innately snobbish and annoying and it kind of drives some bonkers.

I mean it's originally a peasant beverage.

It's fermented grape juice.

It's about as unsnob as you can get.

And what's that audience like for Food and Wine magazine?

I would imagine it's fairly big.

Yeah, it's huge.

It's, so Food and wine is circulation is around, I mean I forget exactly, but it's around

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