Amberly: WELCOME INTO THE KITCHEN FOR A FRIDAY HAPPY HOUR. HERE’S MY PAL, RICH FLEETWOOD. RICH, WHAT DO YOU HAVE FOR ME TODAY? WELL, FIRST OF ALL, I’M GLAD YOU’RE FILLING INCH WE DON’T GET TO DO THESE ENOUGH. Amberly: WE DON’T, WE DON’T WELL, THERE IS THIS THING AT MY HOUSE THAT WE KIND OF — IT’S PERFECT. SO YOU TRY TO BUILD THEM. YOU TRY TO. AND SO I FIGURED, YOU KNOW, FOR THE NEXT FEW WEEKS BECAUSE WE’LL DO SOME CLASSICAL BEAUTIFUL PAIRINGS THAT ARE PERFECT. Amberly: AWESOME. SO WHAT I HAVE TODAY IS RATHER INTERESTING. Amberly: YOU BROUGHT THE MAP TODAY. I LOVE WHEN RICH BRINGS THE MAP. MAP OF FRANCE. WE’RE GOING TO DO TWO DESSERT WINES. Amberly: I LOVE A DESSERT WINE THANK YOU. THEY ARE DELICIOUS. IDY NOT MAKE THEM, BUT I DID BRING THEM. SO WE’RE GOING TO DO ONE FROM BORDEAUX HERE ON THE COAST. AND THEN THIS ONE IS ALSO FROM BORDEAUX, BUT JUST A LITTLE BIT NORTH AND NOT QUITE AS FAMOUS. BUT WHAT’S INTERESTING ABOUT THIS IS EVERYBODY KNOWS YOU CAN PURCHASE — SOMETIMES YOU CAN FIND BARGAINS THAT ARE DELICIOUS IF YOU JUST GO A LITTLE BIT OUTSIDE OF WHERE THEY’RE CLASSICALLY FAMOUS. SO WE HAVE SOTURN HERE, AND THAT IS GOING TO BE THE FIRST WINE. SO WHAT I WANT YOU TO DO IS TASTE IT. BUT I WANT YOU THE TASTE IT WITH EITHER THIS STILTON CHEESE OR THIS HUMBOLDT FOG CHEESE. Amberly: OKAY. PERFECT. I COOK MORE THAN ONCE, BUT YOU CAN PUT IT ON THE CRACKER. IT’S INTERESTING THAT THESE WINES HAVE, ALTHOUGH THEY ARE VERY SWEET, THEY HAVE A TREMENDOUS AMOUNT OF ACIDITY IN THEM. WHICH IS WHY THEY ARE, IN MY OPINION, THE BEST WINES IN THE WORLD TO LIKE STEP BACK, Amberly: IT STAYS FRESH. IT STAYS PRETTY GOOD. SO WHAT CHEESE IS THIS ONE? THIS IS HUMBOLDT FOG FROM CYPRUS GROVE. Amberly: OKAY. THIS IS AN AMERICAN CHEESE. RIGHT HERE WE HAVE THIS CLASSIC BLEU. BUT THE SAVORINESS AND THE SALTINESS IN THIS — Amberly: COMES TOGETHER. BECAUSE THERE IS ACID AND SWEETNESS. Amberly: VERY GOOD. ONE PLUS ONE EQUALS FIVE Amberly: OKAY. I LIKE THAT. I LIKE THAT PAIRING. SO NOW THIS OTHER WINE, IT CAN GO GOOD WITH EITHER OF THESE TWO? CORRECT. THIS IS MADE IN THE SAME STYLE. SO THIS ONE — Amberly: I FEEL LIKE I NEED TO GET THE OTHER ONE. GIVE IT A SHOT. Amberly: WHY NOT, RIGHT? THIS IS FROM A LESSER KNOWN REGION, JUST IN THE NORTH OF BORDEAUX. BUT IT STILL HAS THE SAME SWEETNESS OR IT’S MADE IN THE SAME WAY. BUT YOU CAN TELL THIS ONE IS A LITTLE MORE GOLDEN. SO THERE’S CUPS. SO YOU CAN USE THE EXACT SAME PAIRING METHODS, WHEREAS THIS IS $70 AND THIS IS $15. Amberly: I FEEL THIS ONE IS A LITTLE MORE ACIDY. YEP. Amberly: SO WHICH ONE IS THE MORE EXPENSIVE ONE? THE ONE FROM SOTURN Amberly: THAT’S VERY GOOD THOUGH, RICH ISN’T THAT FUN Amberly: I LIKE IT. SO HOW DO YOU… ARE YOU JUST SITTING AROUND THINKING, OKAY, WHAT’S GOING TO GO WITH WHICH AND THAT’S HOW YOU JUST DO IT AT YOUR HOUSE? THERE ARE ACID, THERE’S FAT, THERE’S — YOU TRY TO GET THOSE THINGS IN LINE WITH WHAT YOU LIKE AND WHAT IS GOOD FOR YOU WALLET. IT’S INEXPENSIVE TO EAT REALLY WELL IF YOU JUST SPEND A LITTLE BIT OF TIME AND THINK ABOUT IT. Amberly: THIS IS GREAT FOR A PARTY, KIND OF LIKE A LITTLE APPETIZER. SO TELL ME WHAT THIS IS. I’M NOT GOING TO TRY IT. THIS IS DUCK PATE. Amberly: IT’S A GOOD OPTION FOR PEOPLE. FOIE GRAS WORKS WELL. CREME BRULEE. Andy: MAKE GOOD COCKTAIL SAUCERS. Amberly: I THINK I’M GOING TO FINISH THIS UP. HERE’S TO YOU, MY FRIEND. THANK YOU FOR COMING IN. LOVE IT. WE’LL HAVE MORE “STUDIO 4” AFTER THIS.