December 12, 2024 • 18 mins
Uncover the secrets to enjoying a festive wine selection without breaking the bank this Christmas!
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Episode Transcript
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Speaker 1 (00:09):
Hi and welcome to Wine with Meg and Mel.
We're here to help you navigatethe world of wine.
I'm Mel Gilchrist, run byMaster of Wine Meg Rotman.
I know we said Meg Gilchrist.
What is going on with me?
Oh goodness me, I know.
Quick apologies for Billy, whois almost definitely going to be
making some noises this podcast, but you do what you can,
that's right.
Speaker 2 (00:29):
Meg, we are doing Aldi today.
We are.
So I met Jason Bauer, the winebuyer for Aldi, who I personally
think is really rejuvenatingthe category in Aldi.
Yeah, and I just thought it'dbe good for us to do another
Aldi episode, given the cost ofliving crisis and we're coming
close to Christmas, so I'veselected four.
He sent quite a few wines andwe will cover them all off over
(00:51):
a period of time, but I justselected four for your Christmas
day.
Speaker 1 (00:55):
I love it, I love it and so typically we're not going
like low-end Aldi.
Is this like higher end of Aldi?
Speaker 2 (01:01):
$14.99, $13.99, that's premium for Aldi $17.99
and $11.99.
So it'll be interesting to see.
So when we do judge these wines, you are judging them within
their price point to a degree,but I've always found that Aldi
really over delivers at theirprice point.
(01:22):
And the thing about Aldi is,you know they because they make
their own wine.
Well, they don't physicallymake the wine, but they're
selecting the wine and puttingit into bottle.
It's their own brands.
They don't have all those costsassociated with branding and
marketing and everything.
So yeah, anyway, we thoughtwe'd do Aldi.
Speaker 1 (01:41):
All right, Meg First.
What should we be drinking?
Speaker 2 (01:43):
So I, had a Yangara Old Vines Grenache, $325.
Yeah, so at the MW seminar wedid an Old Vines seminar and
there was Old Vine Semillon,there was old vine semi-yong,
(02:04):
there was um old vine riesling.
There was this interestingvineyard that had 16 different
varieties in it, um in edenvalley, and they'd made a
natural wine out of it, which Ithought was a bit disappointing
because I couldn't really tastethe vineyard, um.
But we had the, yeah, theyangara, uh, peter fraser, um
part of the Jackson Family Winesgroup, beautiful mineral
(02:27):
Grenache, but $325.
Wow.
But the reason Was it aged?
No, it was current vintage,2022, 2023.
Okay, but the reason I wantedto mention that today is because
this is my fun fact the OIV hascome down with an adopt
resolution deciding what definesan old grapevine.
Speaker 1 (02:49):
Who's the OIV?
Speaker 2 (02:50):
The Enological International Enological
Viticulture.
So, it's the international UNover all things wine.
Speaker 1 (03:03):
Okay, un of wine, okay, un Award.
Speaker 2 (03:06):
So they set all the limits on winemaking additives
and everything for Europe, andso we follow a lot of what they
do here.
Speaker 1 (03:13):
Okay, so what do they say here?
Old?
Speaker 2 (03:15):
grapevine is a single plant officially documented to
be 35 years or older, regardlessof any other factors.
In the case of grafted plants,the graft connection between
rootstock and scion should havebeen understir for at least 35
years.
An old vineyard is a block ofvineyard terrain, continuous and
legally delimited, where atleast 85% of the grapevines
(03:36):
correspond to the previousdefinition.
So that's kind of why I raisedit, because at this seminar we
had the 1927 vines Shadow toBilk Marsan.
We had some vines that wereplanted in the 1800s, but you've
got to remember okay, billy,they're old, but you've got to
(03:56):
remember that we don't havephylloxera in South Australia.
No, this is bullshit.
I'm rioting.
Speaker 1 (04:04):
This is bullshit.
We have rioting.
This is bullshit.
We have wines that are like 160years old.
They should be able to cold old.
I don't care who hasn't hadphylloxera.
Speaker 2 (04:14):
I knew it would get you started, so there you go,
mel, there's an officialdefinition.
Speaker 1 (04:18):
All right, I need their email address.
I need their Twitter Sure.
I'll get on to it.
Speaker 2 (04:24):
Changeorg, it's covering the French.
It's making the French or theEuropeans look good, but we
certainly tried.
You know a Tyrell's wine,jono's Semillon yeah, that was
from, I think, 1917.
It was just amazing.
It was interesting, though, inthe seminar no one really said
what old wine's ad.
(04:44):
And when we asked what theyield on the Grenache was Giles
Cook, was it talked around andaround and around and around and
around and never actually gaveus the yield.
So I'm guessing it's quite high.
But there was a guy that was onbefore who's done his PhD in
old vines, dylan someone, and hesaid that yield old, old wines
(05:06):
don't necessarily yield less.
It's more to do with how youprune them.
Speaker 1 (05:09):
Okay, do they actually change the flavour then
?
Speaker 2 (05:11):
Well, we didn't have the young wines to compare it to
.
Speaker 1 (05:13):
I bet they don't.
Speaker 2 (05:15):
Yeah, look, all of the wines were really really,
really good, except for this onenatty wine that I thought was a
bit disappointing.
Speaker 1 (05:21):
But anyway, it just tasted like cider.
Speaker 2 (05:23):
That's what I've been drinking and that was my fun
fact.
All rolled into one, that was agreat fun fact.
Speaker 1 (05:27):
Yep, it really did get me welled up.
Okay, let's go.
Aldi, christmas Day, aldi winesI feel like there's Aldi wines
that are over $20.
I want to try like the mostexpensive wines in Aldi.
Oh, maybe we should thechampagne's like $35, isn't it?
Yeah, I want to try the mostexpensive Montanaldi.
Speaker 2 (05:44):
So what we have here is the Collezioni Oro a solo
Prosecco Superiori DOCG at$14.99.
And Jason has kindly given mesome notes.
He said DOCG quality andsomething a little different as
opposed to Valdobbiadene Fresh,interesting, offering, great
value going into Christmas.
Speaker 1 (06:05):
So I mean, yeah, it's nice, it's just Prosecco.
Speaker 2 (06:12):
Yeah, well, that's what you want for $15.
Yeah, how's the sugar?
Speaker 1 (06:17):
It's a little bit, but it's not, it's fine.
Yeah, no, it's good.
Speaker 2 (06:21):
Lovely with your prawns.
Yeah, prawn cocktail.
Speaker 1 (06:24):
Bit of smoked salmon on a blimmy.
That's an easy Prosecco.
Speaker 2 (06:26):
That is very lovely.
Yep and Aperol Spritz, ifyou're into it.
I know everyone gets upset whenI say that, but Aperol Spritz
is made from Prosecco, so Ithink that's lovely.
There is a touch of residualsugar.
Speaker 1 (06:40):
It's pear-.
Speaker 2 (06:41):
And a little bit of green apple kind of fine mousse.
Yeah, that's what it says onthe bottle.
Speaker 1 (06:49):
Yeah, it's always like there's not much else to
say it's a good Prosecco for $3.
Speaker 2 (06:54):
My argument with Prosecco is the sugar level that
you just never know what you'regoing to get.
I don't think it actuallyreferences anything.
Speaker 1 (07:00):
And my argument with Prosecco is why wouldn't you
just drink nice Australian?
Speaker 2 (07:06):
Okay, so it says it's a 2023 and it says Brut, which
can be quite high.
Speaker 1 (07:13):
Yes, true, I just never choose Prosecco.
I want a nice Australiansparkling that has been aged on
lease.
That's just my vibe.
Speaker 2 (07:22):
Well, yes, I mean, champagne is just.
Speaker 1 (07:25):
Well, except for champagne.
I want champagne.
Well, we do need to do the Aldichampagne, because we haven't.
Well, we've done it before.
We liked it yeah.
Speaker 2 (07:33):
It was great.
So now we have Big BearCalifornia Chardonnay 2022 on
the label.
I love the way $13.99.
Sorry you go, you finish yourinformation Brands, but
different, yeah.
So Jason has said we launchedthis to compete against Fat
(07:54):
Bastard and the other trendingAmerican Chardonnays.
That's funny, a tale ofdifferent styles between the two
wines, but a Chardonnay thattaps into that rich, buttery
style.
Speaker 1 (08:04):
It's just like it's so funny how they, how all these
big Chardonnays, try and tellyou that they're big and okay,
without saying it.
They're like what is big?
Bears are big, put a bear onthe label.
Speaker 2 (08:22):
Oh, actually that's really nice.
Yeah, this will do.
Could do a little bit of acid,but you know this is a mass
market appeal and you need acreamy, soft, easy drinking.
Speaker 1 (08:40):
Buy the glass offering as well as having
something that's a bit moremineral.
What do you think I like Coke?
I like a big Chardonnay likethat.
I think that will be verypopular.
Speaker 2 (08:50):
It says on the back an aromatic, buttery Chardonnay
with fresh acidity, livelyaromas of citrus, passion, fruit
and intensity that leaps out ofthe glass, providing a lasting
finish.
Speaker 1 (08:56):
Like I agree, I personally would like acidity,
but I actually don't think thepeople who want to drink that
even want acidity.
Speaker 2 (09:02):
No, I agree, and you don't always want acidity.
So if you are just sitting downand having this before your
meal, or even with turkey, whichis the most bland food that's
ever worked, that walked theplanet, it would go well with
turkey, because at least thewine would have some flavour.
It says on the back big, boldand aromatic, and, it's
interesting, it's clearlyshipped here in bulk, which is
(09:23):
environmentally friendly becauseit says product of the United
States, but packed in Australia,which is great, because I was
thinking shipping that acrossthe world, you know, not very
sustainability, but it'sobviously bottled here.
Speaker 1 (09:38):
I just don't understand the reason that you
would drink a US Chardonnay,like just because we could make
something that tastes exactlythe same, like why import
Chardonnay from the US?
Speaker 2 (09:54):
Well, diversity of range.
It's interesting.
Yeah, I guess so, and I mean,California is actually doing a
really big push into Australiaat the moment.
Speaker 1 (10:01):
Vice versa with Australian Chardonnay too Like.
I feel like we can do the samething.
We can, but.
Speaker 2 (10:07):
I think it's interesting.
I would pick that up and takethat and buy it.
Speaker 1 (10:16):
To be fair, californiaia how I was talking
about yesterday, how you youjust want to know what you're
going to get.
That's why regions should dothings a little differently.
So you pick up a chardonnay,you know vaguely what's going to
taste like california.
If I pick up a californiachardonnay, I know it's going to
taste like that.
Speaker 2 (10:29):
Yeah, I will hand that to them and, like the
prosecco, it does what it sayson the label.
Yeah, it does, and that's good.
That's a good, interestingstyle of Chardonnay and one that
would have broad appeal.
Yeah, so not in the little finemineral stage by any
imagination.
No, I wonder if it's got alittle bit of sugar on it.
(10:50):
If you don't want to go, thatof course go our old friend
Golden Oak from Dan McPherson.
Speaker 1 (10:57):
Golden Oak.
Speaker 2 (10:59):
No, I know what you're saying, that we should be
drinking Australian.
But I think hats off to Aldi, Ithink it's interesting.
Speaker 1 (11:05):
No, it is interesting .
I'm not even like we should bedrinking Australian, I'm just
like is it worth all theimportance?
Speaker 2 (11:12):
It's important in bulk yeah.
Speaker 1 (11:15):
Something is it worth all the important it's imported
in bulk.
Speaker 2 (11:16):
Yeah, it's something that could come from South
Australia.
That's all True, but it's not.
It's Californian.
That's the whole point.
Speaker 1 (11:20):
Okay, I'm sorry, you could have a South.
Speaker 2 (11:22):
Australian Chardonnay and a Californian Chardonnay
and a burger, whatever.
Okay.
Next we're moving to CentralOtago.
Are you upset that they'reimporting Pinot Noir from
Central Otago?
Nah, because it's different.
Keora Bay, central Otago, pinotNoir 2022.
Speaker 1 (11:39):
Yeah, you'll like this, and this is what I mean
Regionally.
I know what Central Otago.
I know what it's going to tastelike In my head.
Speaker 2 (11:49):
I know exactly how that tastes, different as a
region.
Okay, so this is a blend of 70%Cromwell Basin and 30% Gibson
fruit.
So they're going down to thesub-regions.
Wow, 15% to 20%, whole bunchFrom a solid 2022 vintage and
quality Central Targum PinotNoir under $20, $17.99.
So Central Targum Pinotgenerally is a little bit bigger
(12:11):
and bolder, spicy, spicy.
It has more black cherry thanred cherry.
It can be quite perfumed.
The tannins are certainly, Ithink, less velvety and more
chalky than you get on, say,yarra Valley or Mornington or
Adelaide Hills Pinot.
It's interesting 15% to 20%,whole bunch.
(12:34):
My question is how can theyproduce it for $18?
Again, I'm guessing this isprobably shipped in bulk.
I can't really see.
Anyway.
Speaker 1 (12:43):
That's a good example .
That's literally everything wejust said in a glass, so maybe
we should be using some Aldiwines in.
Speaker 2 (12:50):
WC2, because they are buying the brand of the region,
the beacon wine, the classicstyles of wines 100% no.
I think you've just nailed it.
Speaker 1 (13:05):
I mean so far three of three, though you'd say what
you would stereotypically expectfrom that region, and it is
that to a T.
Speaker 2 (13:16):
Yeah, and that's where the buyers are really
clever.
Yeah, they know that thesewines have a certain style
attached to them and they'regoing out and fulfilling that
style.
That is lovely.
That would go well with turkey,again with cranberry sauce Pork
.
I reckon it's got a nice lineof acidity.
The tannins are restrained.
(13:37):
I find sometimes Central Otagolooks a little bit like a dry
red.
I reckon it's got a nice lineof acidity.
The tannins are restrained.
I find sometimes Central Otagolooks a little bit like a dry
red.
I agree that is definitelyPinot.
Speaker 1 (13:42):
It doesn't cut off too soon.
It's got a little bit of finishtoo.
$18.
$18, that's a steal, that's anice Pinot, that is a really
good Pinot For $18.
Speaker 2 (13:51):
Yeah, nice.
Speaker 1 (13:53):
Well, and as you say, though, if someone do, you know
what, if someone gave me thatPinot and said here's a Pinot
Noir, I'd be like, hmm, it's abit heavy, or whatever.
But if someone said here's aPinot Noir from central Otago,
I'd drink it and I'd go oh,that's delicious.
Yeah, exactly.
Speaker 2 (14:07):
Because it delivers on what you want.
Your expectations are changing.
Yeah, it's interesting, isn'tit, that I would think that was
about $35.
Yeah.
Speaker 1 (14:15):
Yep could be so.
Well done, man.
Easy drinking though You'd getrid of that.
Speaker 2 (14:21):
Yeah, I want to polish that off pretty quickly.
It just feels a wee bit warm,but I did bring them straight
from my car.
Yeah, no, I think that's theactual temperature.
Speaker 1 (14:30):
Okay, I think.
Oh does it say on there?
Speaker 2 (14:35):
No, but I'm a blind Betty sometimes oh.
Does it say on there no, butI'm a blind Betty sometimes, oh,
13.
It's very hard to say 13, butit could be.
Speaker 1 (14:43):
Yeah, okay.
Speaker 2 (14:45):
And the last one is we have a Rioja.
Is it Rioja?
Oh, this is the one I've hadthe Marques del Altrio Rioja
Reserva 2017.
So the wine has seven years ofage on it.
Yeah, $11.99.
And it's interesting in Jason'snotes that he sent to me, he
said bottled in screw cap, whichwas pretty cool.
(15:05):
That's like a good thing, yeah,because you know, it would have
been bottled seven years ago inscrew cap.
That's true.
Reserva quality a nice,something nice.
Nice to have somethingdifferent.
Speaker 1 (15:20):
So Rioja is Spain and Reserva so that means this is
going to be most likely mainlyTempranillo, with maybe a couple
other things blended inGraciano.
Speaker 2 (15:35):
Tannins are a wee bit dry, but I do find that in
Rioja, you know, and it's sevenyears old, but it needs food.
That would be great with food.
Yeah, it needs meat.
Don't eat turkey.
Do you ever have lamb forChristmas?
Speaker 1 (15:52):
Maybe I don't know.
I don't really do Like my mum,just like cooks and I eat it.
I don't really know what it isright.
Speaker 2 (15:59):
So your mum goes to all that effort and you're just
like, oh, this could be I just,I don't eat much meat.
Speaker 1 (16:04):
I don't know.
Okay, I know we have.
I know we have like threedifferent types of meat.
I just can't tell you what theyare.
One's turkey, I know that.
One's ham, I think sometimesthere is lamb, yes, no, yeah,
there's lamb.
I liked the drank tannins.
They weren't rough.
No, it needs food.
(16:25):
They were dry, but they weren'trough and they were dry in an
enjoyable way, and if you had itwith food, that would be good.
Speaker 2 (16:31):
That's right.
It's a perfect food winebecause it's saying to you eat
something while you're drinkingit and it doesn't feel too
alcoholic, so it feels likesomething that you could easily
drink throughout the mealwithout you know feeling like
you're going to fall over or thealcohol fumes are going to take
over you if it's 37 degrees onChristmas Day.
They're all wines, so you couldbuy all of that for what, say,
(16:52):
an average of $15, $13, under$60 you could probably get.
Speaker 1 (16:56):
It's pretty crazy.
It's great.
We're trying all the ones Ijust love.
Every now and then I pick up arandom one, yeah no, I think
it's Like what are you?
Speaker 2 (17:02):
It's great and I think, like you said, it does
exactly what it says on thelabel.
Yeah, charlie does.
What do you think, billy?
Speaker 1 (17:10):
I do.
Dog, dog, dog.
She thinks Dog, dog, dog.
She said dog before she saidmum, so that was cool.
That's because Zoe's moreimportant.
Yeah, she's obsessed Doggy, allright.
Well, that's it for this week.
We've ticked off Aldi, althoughI still want to try like the
fanciest ones we can possiblybuy from Aldi.
Speaker 2 (17:30):
All right, we'll keep that for next year, because
we've only got one more episodeto go five back.
Okay, that's right.
I think I have six.
They're all white too.
Speaker 1 (17:45):
I'm going to go back and revisit, all right, well,
we're going to go through everywine we've tasted this year.
We choose our top five each andthen yeah, this is what I was
thinking Do we release them inorder or just do we release here
are 10 wines that we thoughtwere the best or do we actually
try and get down to like?
Speaker 2 (18:05):
I think we did.
Speaker 1 (18:06):
We haven't passed on, and that was one of the years,
yeah it was okay, we did thatall right, so that is what we
will be back with next week.
Until then, enjoy your nextglass of wine and drink well.
Hi and welcome to Wine with Meg and Mel.
We're here to help you navigatethe world of wine.
I'm Mel Gilchrist, run byMaster of Wine Meg Rotman.
I know we said Meg Gilchrist.
What is going on with me?
Oh goodness me, I know.
Quick apologies for Billy, whois almost definitely going to be
making some noises this podcast, but you do what you can,
that's right.
Speaker 2 (00:29):
Meg, we are doing Aldi today.
We are.
So I met Jason Bauer, the winebuyer for Aldi, who I personally
think is really rejuvenatingthe category in Aldi.
Yeah, and I just thought it'dbe good for us to do another
Aldi episode, given the cost ofliving crisis and we're coming
close to Christmas, so I'veselected four.
He sent quite a few wines andwe will cover them all off over
(00:51):
a period of time, but I justselected four for your Christmas
day.
Speaker 1 (00:55):
I love it, I love it and so typically we're not going
like low-end Aldi.
Is this like higher end of Aldi?
Speaker 2 (01:01):
$14.99, $13.99, that's premium for Aldi $17.99
and $11.99.
So it'll be interesting to see.
So when we do judge these wines, you are judging them within
their price point to a degree,but I've always found that Aldi
really over delivers at theirprice point.
(01:22):
And the thing about Aldi is,you know they because they make
their own wine.
Well, they don't physicallymake the wine, but they're
selecting the wine and puttingit into bottle.
It's their own brands.
They don't have all those costsassociated with branding and
marketing and everything.
So yeah, anyway, we thoughtwe'd do Aldi.
Speaker 1 (01:41):
All right, Meg First.
What should we be drinking?
Speaker 2 (01:43):
So I, had a Yangara Old Vines Grenache, $325.
Yeah, so at the MW seminar wedid an Old Vines seminar and
there was Old Vine Semillon,there was old vine semi-yong,
(02:04):
there was um old vine riesling.
There was this interestingvineyard that had 16 different
varieties in it, um in edenvalley, and they'd made a
natural wine out of it, which Ithought was a bit disappointing
because I couldn't really tastethe vineyard, um.
But we had the, yeah, theyangara, uh, peter fraser, um
part of the Jackson Family Winesgroup, beautiful mineral
(02:27):
Grenache, but $325.
Wow.
But the reason Was it aged?
No, it was current vintage,2022, 2023.
Okay, but the reason I wantedto mention that today is because
this is my fun fact the OIV hascome down with an adopt
resolution deciding what definesan old grapevine.
Speaker 1 (02:49):
Who's the OIV?
Speaker 2 (02:50):
The Enological International Enological
Viticulture.
So, it's the international UNover all things wine.
Speaker 1 (03:03):
Okay, un of wine, okay, un Award.
Speaker 2 (03:06):
So they set all the limits on winemaking additives
and everything for Europe, andso we follow a lot of what they
do here.
Speaker 1 (03:13):
Okay, so what do they say here?
Old?
Speaker 2 (03:15):
grapevine is a single plant officially documented to
be 35 years or older, regardlessof any other factors.
In the case of grafted plants,the graft connection between
rootstock and scion should havebeen understir for at least 35
years.
An old vineyard is a block ofvineyard terrain, continuous and
legally delimited, where atleast 85% of the grapevines
(03:36):
correspond to the previousdefinition.
So that's kind of why I raisedit, because at this seminar we
had the 1927 vines Shadow toBilk Marsan.
We had some vines that wereplanted in the 1800s, but you've
got to remember okay, billy,they're old, but you've got to
(03:56):
remember that we don't havephylloxera in South Australia.
No, this is bullshit.
I'm rioting.
Speaker 1 (04:04):
This is bullshit.
We have rioting.
This is bullshit.
We have wines that are like 160years old.
They should be able to cold old.
I don't care who hasn't hadphylloxera.
Speaker 2 (04:14):
I knew it would get you started, so there you go,
mel, there's an officialdefinition.
Speaker 1 (04:18):
All right, I need their email address.
I need their Twitter Sure.
I'll get on to it.
Speaker 2 (04:24):
Changeorg, it's covering the French.
It's making the French or theEuropeans look good, but we
certainly tried.
You know a Tyrell's wine,jono's Semillon yeah, that was
from, I think, 1917.
It was just amazing.
It was interesting, though, inthe seminar no one really said
what old wine's ad.
(04:44):
And when we asked what theyield on the Grenache was Giles
Cook, was it talked around andaround and around and around and
around and never actually gaveus the yield.
So I'm guessing it's quite high.
But there was a guy that was onbefore who's done his PhD in
old vines, dylan someone, and hesaid that yield old, old wines
(05:06):
don't necessarily yield less.
It's more to do with how youprune them.
Speaker 1 (05:09):
Okay, do they actually change the flavour then
?
Speaker 2 (05:11):
Well, we didn't have the young wines to compare it to
.
Speaker 1 (05:13):
I bet they don't.
Speaker 2 (05:15):
Yeah, look, all of the wines were really really,
really good, except for this onenatty wine that I thought was a
bit disappointing.
Speaker 1 (05:21):
But anyway, it just tasted like cider.
Speaker 2 (05:23):
That's what I've been drinking and that was my fun
fact.
All rolled into one, that was agreat fun fact.
Speaker 1 (05:27):
Yep, it really did get me welled up.
Okay, let's go.
Aldi, christmas Day, aldi winesI feel like there's Aldi wines
that are over $20.
I want to try like the mostexpensive wines in Aldi.
Oh, maybe we should thechampagne's like $35, isn't it?
Yeah, I want to try the mostexpensive Montanaldi.
Speaker 2 (05:44):
So what we have here is the Collezioni Oro a solo
Prosecco Superiori DOCG at$14.99.
And Jason has kindly given mesome notes.
He said DOCG quality andsomething a little different as
opposed to Valdobbiadene Fresh,interesting, offering, great
value going into Christmas.
Speaker 1 (06:05):
So I mean, yeah, it's nice, it's just Prosecco.
Speaker 2 (06:12):
Yeah, well, that's what you want for $15.
Yeah, how's the sugar?
Speaker 1 (06:17):
It's a little bit, but it's not, it's fine.
Yeah, no, it's good.
Speaker 2 (06:21):
Lovely with your prawns.
Yeah, prawn cocktail.
Speaker 1 (06:24):
Bit of smoked salmon on a blimmy.
That's an easy Prosecco.
Speaker 2 (06:26):
That is very lovely.
Yep and Aperol Spritz, ifyou're into it.
I know everyone gets upset whenI say that, but Aperol Spritz
is made from Prosecco, so Ithink that's lovely.
There is a touch of residualsugar.
Speaker 1 (06:40):
It's pear-.
Speaker 2 (06:41):
And a little bit of green apple kind of fine mousse.
Yeah, that's what it says onthe bottle.
Speaker 1 (06:49):
Yeah, it's always like there's not much else to
say it's a good Prosecco for $3.
Speaker 2 (06:54):
My argument with Prosecco is the sugar level that
you just never know what you'regoing to get.
I don't think it actuallyreferences anything.
Speaker 1 (07:00):
And my argument with Prosecco is why wouldn't you
just drink nice Australian?
Speaker 2 (07:06):
Okay, so it says it's a 2023 and it says Brut, which
can be quite high.
Speaker 1 (07:13):
Yes, true, I just never choose Prosecco.
I want a nice Australiansparkling that has been aged on
lease.
That's just my vibe.
Speaker 2 (07:22):
Well, yes, I mean, champagne is just.
Speaker 1 (07:25):
Well, except for champagne.
I want champagne.
Well, we do need to do the Aldichampagne, because we haven't.
Well, we've done it before.
We liked it yeah.
Speaker 2 (07:33):
It was great.
So now we have Big BearCalifornia Chardonnay 2022 on
the label.
I love the way $13.99.
Sorry you go, you finish yourinformation Brands, but
different, yeah.
So Jason has said we launchedthis to compete against Fat
(07:54):
Bastard and the other trendingAmerican Chardonnays.
That's funny, a tale ofdifferent styles between the two
wines, but a Chardonnay thattaps into that rich, buttery
style.
Speaker 1 (08:04):
It's just like it's so funny how they, how all these
big Chardonnays, try and tellyou that they're big and okay,
without saying it.
They're like what is big?
Bears are big, put a bear onthe label.
Speaker 2 (08:22):
Oh, actually that's really nice.
Yeah, this will do.
Could do a little bit of acid,but you know this is a mass
market appeal and you need acreamy, soft, easy drinking.
Speaker 1 (08:40):
Buy the glass offering as well as having
something that's a bit moremineral.
What do you think I like Coke?
I like a big Chardonnay likethat.
I think that will be verypopular.
Speaker 2 (08:50):
It says on the back an aromatic, buttery Chardonnay
with fresh acidity, livelyaromas of citrus, passion, fruit
and intensity that leaps out ofthe glass, providing a lasting
finish.
Speaker 1 (08:56):
Like I agree, I personally would like acidity,
but I actually don't think thepeople who want to drink that
even want acidity.
Speaker 2 (09:02):
No, I agree, and you don't always want acidity.
So if you are just sitting downand having this before your
meal, or even with turkey, whichis the most bland food that's
ever worked, that walked theplanet, it would go well with
turkey, because at least thewine would have some flavour.
It says on the back big, boldand aromatic, and, it's
interesting, it's clearlyshipped here in bulk, which is
(09:23):
environmentally friendly becauseit says product of the United
States, but packed in Australia,which is great, because I was
thinking shipping that acrossthe world, you know, not very
sustainability, but it'sobviously bottled here.
Speaker 1 (09:38):
I just don't understand the reason that you
would drink a US Chardonnay,like just because we could make
something that tastes exactlythe same, like why import
Chardonnay from the US?
Speaker 2 (09:54):
Well, diversity of range.
It's interesting.
Yeah, I guess so, and I mean,California is actually doing a
really big push into Australiaat the moment.
Speaker 1 (10:01):
Vice versa with Australian Chardonnay too Like.
I feel like we can do the samething.
We can, but.
Speaker 2 (10:07):
I think it's interesting.
I would pick that up and takethat and buy it.
Speaker 1 (10:16):
To be fair, californiaia how I was talking
about yesterday, how you youjust want to know what you're
going to get.
That's why regions should dothings a little differently.
So you pick up a chardonnay,you know vaguely what's going to
taste like california.
If I pick up a californiachardonnay, I know it's going to
taste like that.
Speaker 2 (10:29):
Yeah, I will hand that to them and, like the
prosecco, it does what it sayson the label.
Yeah, it does, and that's good.
That's a good, interestingstyle of Chardonnay and one that
would have broad appeal.
Yeah, so not in the little finemineral stage by any
imagination.
No, I wonder if it's got alittle bit of sugar on it.
(10:50):
If you don't want to go, thatof course go our old friend
Golden Oak from Dan McPherson.
Speaker 1 (10:57):
Golden Oak.
Speaker 2 (10:59):
No, I know what you're saying, that we should be
drinking Australian.
But I think hats off to Aldi, Ithink it's interesting.
Speaker 1 (11:05):
No, it is interesting .
I'm not even like we should bedrinking Australian, I'm just
like is it worth all theimportance?
Speaker 2 (11:12):
It's important in bulk yeah.
Speaker 1 (11:15):
Something is it worth all the important it's imported
in bulk.
Speaker 2 (11:16):
Yeah, it's something that could come from South
Australia.
That's all True, but it's not.
It's Californian.
That's the whole point.
Speaker 1 (11:20):
Okay, I'm sorry, you could have a South.
Speaker 2 (11:22):
Australian Chardonnay and a Californian Chardonnay
and a burger, whatever.
Okay.
Next we're moving to CentralOtago.
Are you upset that they'reimporting Pinot Noir from
Central Otago?
Nah, because it's different.
Keora Bay, central Otago, pinotNoir 2022.
Speaker 1 (11:39):
Yeah, you'll like this, and this is what I mean
Regionally.
I know what Central Otago.
I know what it's going to tastelike In my head.
Speaker 2 (11:49):
I know exactly how that tastes, different as a
region.
Okay, so this is a blend of 70%Cromwell Basin and 30% Gibson
fruit.
So they're going down to thesub-regions.
Wow, 15% to 20%, whole bunchFrom a solid 2022 vintage and
quality Central Targum PinotNoir under $20, $17.99.
So Central Targum Pinotgenerally is a little bit bigger
(12:11):
and bolder, spicy, spicy.
It has more black cherry thanred cherry.
It can be quite perfumed.
The tannins are certainly, Ithink, less velvety and more
chalky than you get on, say,yarra Valley or Mornington or
Adelaide Hills Pinot.
It's interesting 15% to 20%,whole bunch.
(12:34):
My question is how can theyproduce it for $18?
Again, I'm guessing this isprobably shipped in bulk.
I can't really see.
Anyway.
Speaker 1 (12:43):
That's a good example .
That's literally everything wejust said in a glass, so maybe
we should be using some Aldiwines in.
Speaker 2 (12:50):
WC2, because they are buying the brand of the region,
the beacon wine, the classicstyles of wines 100% no.
I think you've just nailed it.
Speaker 1 (13:05):
I mean so far three of three, though you'd say what
you would stereotypically expectfrom that region, and it is
that to a T.
Speaker 2 (13:16):
Yeah, and that's where the buyers are really
clever.
Yeah, they know that thesewines have a certain style
attached to them and they'regoing out and fulfilling that
style.
That is lovely.
That would go well with turkey,again with cranberry sauce Pork
.
I reckon it's got a nice lineof acidity.
The tannins are restrained.
(13:37):
I find sometimes Central Otagolooks a little bit like a dry
red.
I reckon it's got a nice lineof acidity.
The tannins are restrained.
I find sometimes Central Otagolooks a little bit like a dry
red.
I agree that is definitelyPinot.
Speaker 1 (13:42):
It doesn't cut off too soon.
It's got a little bit of finishtoo.
$18.
$18, that's a steal, that's anice Pinot, that is a really
good Pinot For $18.
Speaker 2 (13:51):
Yeah, nice.
Speaker 1 (13:53):
Well, and as you say, though, if someone do, you know
what, if someone gave me thatPinot and said here's a Pinot
Noir, I'd be like, hmm, it's abit heavy, or whatever.
But if someone said here's aPinot Noir from central Otago,
I'd drink it and I'd go oh,that's delicious.
Yeah, exactly.
Speaker 2 (14:07):
Because it delivers on what you want.
Your expectations are changing.
Yeah, it's interesting, isn'tit, that I would think that was
about $35.
Yeah.
Speaker 1 (14:15):
Yep could be so.
Well done, man.
Easy drinking though You'd getrid of that.
Speaker 2 (14:21):
Yeah, I want to polish that off pretty quickly.
It just feels a wee bit warm,but I did bring them straight
from my car.
Yeah, no, I think that's theactual temperature.
Speaker 1 (14:30):
Okay, I think.
Oh does it say on there?
Speaker 2 (14:35):
No, but I'm a blind Betty sometimes oh.
Does it say on there no, butI'm a blind Betty sometimes, oh,
13.
It's very hard to say 13, butit could be.
Speaker 1 (14:43):
Yeah, okay.
Speaker 2 (14:45):
And the last one is we have a Rioja.
Is it Rioja?
Oh, this is the one I've hadthe Marques del Altrio Rioja
Reserva 2017.
So the wine has seven years ofage on it.
Yeah, $11.99.
And it's interesting in Jason'snotes that he sent to me, he
said bottled in screw cap, whichwas pretty cool.
(15:05):
That's like a good thing, yeah,because you know, it would have
been bottled seven years ago inscrew cap.
That's true.
Reserva quality a nice,something nice.
Nice to have somethingdifferent.
Speaker 1 (15:20):
So Rioja is Spain and Reserva so that means this is
going to be most likely mainlyTempranillo, with maybe a couple
other things blended inGraciano.
Speaker 2 (15:35):
Tannins are a wee bit dry, but I do find that in
Rioja, you know, and it's sevenyears old, but it needs food.
That would be great with food.
Yeah, it needs meat.
Don't eat turkey.
Do you ever have lamb forChristmas?
Speaker 1 (15:52):
Maybe I don't know.
I don't really do Like my mum,just like cooks and I eat it.
I don't really know what it isright.
Speaker 2 (15:59):
So your mum goes to all that effort and you're just
like, oh, this could be I just,I don't eat much meat.
Speaker 1 (16:04):
I don't know.
Okay, I know we have.
I know we have like threedifferent types of meat.
I just can't tell you what theyare.
One's turkey, I know that.
One's ham, I think sometimesthere is lamb, yes, no, yeah,
there's lamb.
I liked the drank tannins.
They weren't rough.
No, it needs food.
(16:25):
They were dry, but they weren'trough and they were dry in an
enjoyable way, and if you had itwith food, that would be good.
Speaker 2 (16:31):
That's right.
It's a perfect food winebecause it's saying to you eat
something while you're drinkingit and it doesn't feel too
alcoholic, so it feels likesomething that you could easily
drink throughout the mealwithout you know feeling like
you're going to fall over or thealcohol fumes are going to take
over you if it's 37 degrees onChristmas Day.
They're all wines, so you couldbuy all of that for what, say,
(16:52):
an average of $15, $13, under$60 you could probably get.
Speaker 1 (16:56):
It's pretty crazy.
It's great.
We're trying all the ones Ijust love.
Every now and then I pick up arandom one, yeah no, I think
it's Like what are you?
Speaker 2 (17:02):
It's great and I think, like you said, it does
exactly what it says on thelabel.
Yeah, charlie does.
What do you think, billy?
Speaker 1 (17:10):
I do.
Dog, dog, dog.
She thinks Dog, dog, dog.
She said dog before she saidmum, so that was cool.
That's because Zoe's moreimportant.
Yeah, she's obsessed Doggy, allright.
Well, that's it for this week.
We've ticked off Aldi, althoughI still want to try like the
fanciest ones we can possiblybuy from Aldi.
Speaker 2 (17:30):
All right, we'll keep that for next year, because
we've only got one more episodeto go five back.
Okay, that's right.
I think I have six.
They're all white too.
Speaker 1 (17:45):
I'm going to go back and revisit, all right, well,
we're going to go through everywine we've tasted this year.
We choose our top five each andthen yeah, this is what I was
thinking Do we release them inorder or just do we release here
are 10 wines that we thoughtwere the best or do we actually
try and get down to like?
Speaker 2 (18:05):
I think we did.
Speaker 1 (18:06):
We haven't passed on, and that was one of the years,
yeah it was okay, we did thatall right, so that is what we
will be back with next week.
Until then, enjoy your nextglass of wine and drink well.
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