Hey everybody.

That's Terrence and Philip.

Hi, everybody.

Welcome to Fire Escape, buddy. Yeah. Hey, guy. Flappy head and Mike Maharty, yeah. Oh, yes. Somebody make that. You made him Canadian. Yeah. Hey, guy. Hello, everyone. My name's Dan Reichard. I am not Mike Maharty. Joining me is Mary Kish. Hi. And you may have heard a third voice there that he's new to podcasting. I don't know if he's new to podcasting, but I've never podcasted with him before, certainly. One Jeffrey Grubb. Hello, howdy. Howdy, I don't wait to be introduced. I just talk on podcasts. I think that's a dumb rule. Everyone's going to hear you eventually. Who cares? Just talk. Do you think in an average day, Jeff Grubb, most of the, if you took all the words that come

out of your mouth, are more of them into a microphone or not?

Yeah, more of them are into a microphone.

I don't like talking, actually.

I prefer not to in life.

I just rather not use this,

the whole thing I have here,

my throat and voice and stuff. That could just go quiet for hours at a time. And then I podcasted. I never shut up. So yeah. Maybe you save all your juice. Yeah, you're like, you're holding it all in. I save my essence for the people. They demand it, of course, yes. Grub came in on very short notice here today because our colleague, Mike Mahardi, had a wine

emergency. He, uh, he, uh, he was at, he, he, he was, like, look, don't, listen, I know he's a big

wine guy and you like to make jokes and stuff like that, but you don't have to like,

of course, he's not having a wine emergency. No, his, uh, his Savian Blanc was, uh, not the right degree of chilled. So he has been berating a Somalié for going on two hours now. So we've reached out. It's not a Smolier's fault. Well, talk to Mike about it. He had some very specific and confusing things to say about it. But he's the expert. So we called upon Jeff Grubb to fill in. Why don't you talk about wine? Jeff Grubb? Oh, yeah, sure. I had some wine at Disney World. God, was that at the Toy Story restaurant? I think Mike Maharty would have been very impressed by that. I don't remember which

restaurant was, which restaurant it was, but it was good. I had a cab. It was the first one I had in

quite some time. My opinion on wine is probably the exact opposite of Mike Maharty's, which is like,

this is all the same. Everything they're doing here is just labeling and names and putting pretty pictures on the bottle and setting a certain price to make you think like this one's better than that one because this one's 50 times as much.

And it's all a trick.

And I love and respect that about like the wine industry that they're able to do all those tricks.

I think that's fun.

Tricks.

If Mike were dead dead he'd be

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