November 8, 2024 • 25 mins
Ever wondered why white wine blends don't get the same spotlight as reds? Join us as we explore their hidden complexities and charmWe know red blends are 'a thing' - what about whites? We find out.
What Mel's drinking: 2018 Crittenden Cri de Coeur Savagnin Sous Voile $95
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hi and welcome to Wine with Meg and Mal.
We are here to help younavigate the world of wine.
I'm Malgou Christerman by verydusty Meg Rutland today.
A little bit hungover today,honey.
You were at a wedding lastnight, so you've got a good
reason.
Speaker 2 (00:20):
I was at a wedding of Llewellyn, who I work with at
Rob Dolan, who's now at HirshHill, and Krista, who's our
videographer, who works for theABC as a producer.
Gorgeous young couple, theirwedding.
It was just delightful.
But lack of sleep and a few toomany bevies.
You're going to ask me whatI've been drinking.
I can't even think.
What did you drink last night?
It was all rocked, all in wine.
Speaker 1 (00:43):
Yeah, no, you don't want to drink stuff from your
own work there was a lovelyspritzy thing that they'd made.
Speaker 2 (00:49):
You know, those red hard candy lollies that you get.
Yeah, it tasted like that.
It was really lovely.
I don't know, I'm not sure whatthe kind of spirit thing it was
.
That was lovely.
And then we had sparkling andsome chardonnay, and then I went
back to sparkling and then wehad a bottle of champagne before
we started and what just averve okay, I like a bit I did
(01:10):
like verve.
I didn't.
I couldn't be bothered.
I was running a bit late so Icouldn't be driving to dance or
anything, so I just got it likemy local iga.
So you're not gonna getanything fancy, um, but it was
delicious.
Actually I've forgotten howgood verve is really good
because I tend not to drink thebig houses.
Yeah but they are actuallyreally really good wines oh, hey
(01:31):
, I can offer.
Speaker 1 (01:32):
So I don't know, I don't know what the um, what
it's called.
I was gonna say I can offer itwas something I've been drinking
because I went to gimletfinally.
Oh, because we were talkingabout gimlet a few weeks ago,
because they won the best winelist award, so I got there,
you've been drinking, I was likehand me that wine list.
Um, well, I started withchampagne and then, um, so there
(01:54):
was like a floor oxidated winessection by the glass, all these
different wines with flooroxidation, and I was like I'm in
heaven.
So I spoke to the chick and Iwas like what do in heaven?
So I spoke to the chick and Iwas like what do you recommend?
And she's like do you wantsomething?
Do you want like a full sherrystyle or do you want just like
something with a touch?
I'm like just a touch.
There's something fromMornington I'm sorry everyone,
(02:15):
I'll put it in the show notes.
Speaker 2 (02:17):
Um, but it was like a Mornington one so good I can't
remember what I drank yeah, well, I had a few because I had a
night out without the baby andit's gimlet um when, in Rome, be
Roman exactly, but I will sayso.
Speaker 1 (02:30):
Tom was looking at the list and he was like, um,
should I get this thing?
And it was a southern rhonegrenache the pod.
Oh, neil, neil, we had it withneil.
Uh, it was a long time fondue,fondue, summer cat.
(02:53):
Anyway she, I said to tom look,I personally like I think
grenache can be kind of riskyand southern Rhone might be, but
it's Gimlet, so if you order itit shouldn't be too high
alcohol, it should be nice.
Problem was it came out andbecause it was a warm day it was
too warm and it did it tastedreally alcoholic.
Speaker 2 (03:15):
Yeah.
Speaker 1 (03:15):
And I was like everything else was flawless
there.
But I was just like maybe theyneed to have wines like that a
little chilled so that itdoesn't on a warm day.
So that's my only.
Speaker 2 (03:29):
But I can say that it was a really good wine.
Speaker 1 (03:30):
It has to be Fun Fact , not Fun Fact yeah yeah, oh my
God, fun Fact, fun Fact.
Speaker 2 (03:38):
No, this is going to be really boring for everyone
today.
Speaker 1 (03:41):
I can't think of anything off the top of my head
either.
Oh no, because I did a wholeheap of.
Speaker 2 (03:44):
I cut and pasted some fun facts into my fun facts
document.
What was it?
It was a whole article, but Idon't have my computer here.
I'm not on my best people.
I do apologize.
I'm just looking up 50 funfacts about wine.
Speaker 1 (03:57):
Okay, let me just okay.
In ancient Greece would takethe first sip of wine to assure
that the wine served to guestswasn't poisoned.
The act of courtesy is wherethe phase drinking to one's
health originated.
There you go that was a goodfun fact.
Thank you, google Salute.
All right, let's push on.
Let's hope Meg's brain kicksoff.
I'll be all right.
Speaker 2 (04:18):
I'll be all right as soon as you have a sip of wine
here.
Speaker 1 (04:20):
The dog will do it.
Okay, the dog will do it okay.
So we have decided to do umblended.
So this actually originated.
We got a message from someonesaying that they loved our red
blends and they've beenexploring more red blends, and
so we went okay, well, whatabout white blends?
No one ever, ever gets whiteblends, um, so let's see if they
can be any good.
Speaker 2 (04:40):
There's not a lot, I I've got to say.
I seem to remember I got thesefrom a different drop, but I
really can't remember.
I suddenly remember, oh, Idon't remember, but the first
one we've got is what is trulyAustralia's first white blend.
It used to be called Horton'sWhite Burgundy.
Oh, really, it was one of thefirst wines that I ever drank
(05:01):
and I drank a lot of it.
It was like six bucks back inthe day, okay, and it was
primarily Chenin Blanc.
Oh, that's fun.
So it was out of the SwanValley.
So this is now called WhiteClassic Dry White 2023.
I've Googled it to find out whatthe blend is.
Doesn't actually tell us, itjust says it's a blend of
(05:22):
aromatic whites, but I'mguessing that there's going to
be Chenin Blanc in there.
And I remember, um, when I wasstudying at wine school, I must
have bought a dozen of these andI found them when I was moving
back to the Yarra, yeah, and itwas about two or three years old
and it started to get thislovely honey nougat, like it was
(05:44):
good aged wine.
That's fun, and it was sixbucks.
Speaker 1 (05:47):
Okay, yeah, so this is a $10 wine.
It's a great wine.
I can't even find, wait, who?
Even I've never heard ofHortons?
What yeah.
Speaker 2 (05:58):
They are a massive winery in WA in the Swan Valley.
They have been around fordecades.
It used to be family owned.
I don't know who owns it now,but they're really good.
Okay, you're right.
And the thing that alwaysamazed me about back in the day,
the Shannon Swan's really warmas a climate, but it always had
(06:21):
this fantastic acidity and itused to have this kind of peach,
almost passion fruit, a littlebit like Sauvignon Blanc, before
Sauvignon Blanc got bastardisedin a good way, yeah, in a good
way.
Speaker 1 (06:34):
Okay, I can't find the breakdowns.
No, it won't tell us what it is.
Oh my God.
Speaker 2 (06:38):
I've looked everywhere.
I even went online to Hortonsthemselves.
Speaker 1 (06:43):
Is that even legal?
Speaker 2 (06:43):
but Hortons themselves.
Is that even legal?
I thought they had to discloseBecause they're not claiming a
variety on the front, so theydon't have to disclose.
Speaker 1 (06:49):
Oh well, Master of Wine.
Master of Wine, go ahead, tellus Okay, Based on Semyon-ish,
don't you reckon?
Speaker 2 (06:58):
Yeah, there's some Semyon-ish in there.
It's kind of lemon pithy, lessfloral aromatics which is what I
was expecting.
Yeah, it does.
Oh, there is a sort of chalkywaxy flower character that I
would put down to Shannon.
Do you know those white waxflowers?
Yeah, yeah.
But it is.
(07:18):
It's not varietal in any way.
Shape or form, okay.
Speaker 1 (07:28):
It's honestly not half bad.
Speaker 2 (07:30):
Oh, it's obviously bottled with a little bit of CO2
.
It's got just a slight unlessit's the acid.
Just, you know, reacting withmy mouth, it feels like
someone's shaved my tongue, youknow what I think, that's the
perfect hair in the duck line.
Speaker 1 (07:46):
It's like nice, but not over the top.
Speaker 2 (07:49):
I really enjoy that Me too.
I like it.
It's in a lightweight bottle.
It is a clear flint bottle, butit has a slight green tinge to
it.
Or is that the wine?
It's hard to tell.
It's almost like one of thosebottles that you find washed up
on the sea with a note in it.
How polemic, I know, but howmuch was it?
(08:10):
$10.
$10.
That is really good, that is areally good wine.
$10 wine.
Add this to your Christmasdrinks wine please.
Speaker 1 (08:19):
Or like yeah, if you're doing a I don't know
having an engagement party orsomething that you've got to buy
a lot of wine for, this is areally good option.
Do you reckon there's a touchof sugar in there?
Nah, I'm not getting it, but mylogical brain thinks a wine at
(08:39):
this price, you'd think it mightbut I'm not tasting it.
Speaker 2 (08:41):
The thing that I find quite amazing is it's quite
textured.
Yeah, it is.
When you hold it in your mouthit's not really watery, because
often at these cheap pricesthey're high volume.
Pump up the grapes, so thegrapes don't have a lot of
concentration and so the winesare a little bit dilute and thin
.
This is actually a really goodwine.
Speaker 1 (08:58):
So I tried Stonely Lighter last night.
It's yeah, Is it Sauvignon yeahit's Sauvignon and so I just
wanted something and so I got itout and I was like, okay, I'll
have a taste of this.
And I said to Tom, like it'sinoffensive, but I don't even
want it, like it's not evenworth drinking, like I just
(09:19):
don't want to drink it.
But it was like this big bit offlavor at the start and then it
kind of eased out of the flavorand I was expecting that from
this.
But it actually has a fair bitof texture, fair bit of really
finished.
No, this one, yeah, oh, thisone does, yeah, yeah yeah, I
wouldn't say that no, no, youneed alcohol, I'm sorry, wine to
(09:44):
do wellness.
It just doesn't work.
Just give it a rest, guys.
Speaker 2 (09:48):
So the next one.
I've got to say this I woulddefinitely drink again.
I'd drink that again.
I would have that in my fridge.
I'm finishing my glass and Imight actually buy some if I've
got the patience to lay it downfor a couple of years to see how
it goes.
Speaker 1 (10:00):
Oh my god, that's such a good idea.
I want to do that too.
Speaker 2 (10:02):
Yeah, the next one we've got is 11th House, sorella
2023.
So this, apparently, is ErinPooley's wine.
It's a fermentino dominant winewith Pinot Gris and Fulano in
it.
They get fermented in barrels,aged on lees, and they claim
(10:24):
coming out as a really charmingand flavourful wine, filled with
citrus and stoned fruit.
Yeah, so something A little bitdifferent.
I love the label.
I love the label too.
Show the camera.
Show the camera.
There's the label.
Probably doesn't do any justice.
Better than looking at me today, trust me.
Speaker 1 (10:45):
Thank you, glasses, you actually look quite nice.
You just got your hair done.
Speaker 2 (10:48):
I just got my hair done, but don't look too close
to the face because it's allpuffy and gross.
And I woke up with lipstick allover my face so I just look
like a horror movie this morning.
Speaker 1 (10:56):
My hairdresser is in Thailand for the next two months
and I was looking at how deadmy ends look this morning, so I
literally just got scissors andcut my ends off.
Mel, I'm impulsive, thank you.
Speaker 2 (11:09):
Okay, so vermentino dominant.
Vermentino for me is lots oflemon, quite phenolic-y, you can
feel the alcohol on it.
But I think maybe the pinotgris is lots of lemon, quite
phenolic-y, you can feel thealcohol on it.
But I think maybe the PinotGris and the Furulano will bring
that back a little bit and adda little bit of acidity, because
Vermentino tends, because it'sgrown in warmer climates, the
(11:32):
acid tends to be a little bitlower.
This is aged, well fermented,in barrels but I'm assuming
they're probably really oldbarrels and then aged on leaves,
so we might see some creaminessLeaves.
That is cool.
Speaker 1 (11:48):
Oh, it smells.
Speaker 2 (11:50):
I just smell mandarin .
Speaker 1 (11:51):
I smell yogurt, yogurt.
Yeah, peach yogurt.
Speaker 2 (11:56):
Well, that would check with the sort of Leigh's
character.
Speaker 1 (12:02):
Okay, okay, that's what it is.
Have you ever used the creamthat takes hair off your legs,
like, instead of shaving yourlegs, nair?
Yeah it's that it smells likenair.
Speaker 2 (12:16):
I know what that smells like because I have the
pleasure of doing my husband'swelcome mat when it comes to
summer.
Speaker 1 (12:22):
Oh my God, your poor husband.
He's off to Italy tomorrow,today, so we're allowed to say
whatever we like about him.
He doesn't listen.
Speaker 2 (12:32):
But I think, oh, you know, it just arrived.
I think you know there shouldbe secrets.
I don't expect him to do mylandscaping, I shouldn't have to
do his.
Speaker 1 (12:41):
So when you say there should be secrets, you say that
on the podcast From me.
Oh right, secrets from you, notfrom the world, okay, hello.
Speaker 2 (12:54):
Oh, the most beautiful girls.
Oh, I've got two of them, zopo.
Okay, actually, the mostbeautiful girls.
Oh, I've got two of them, zopo.
Okay, actually, you're right,it does smell a little bit like
me, I told you, but without theoh my God, it's burning the
hairs in my nostrils it's not ina bad way, somehow, I don't
know.
Speaker 1 (13:08):
There's like a funk.
It's a cool funk.
I like it.
Speaker 2 (13:11):
Yeah, now I can.
Speaker 1 (13:20):
I smelt mandarin um there's a pithiness to it as
well.
Speaker 2 (13:22):
Yeah so white blends are just really rare.
Um, people don't tend to drinkthem.
We love a varietal label hereand in France, so we take a lot
of our winemaking and a lot ofour cues from France.
So a GSM is kind of acceptedbecause it's a southern Rhone
blend.
But what French wine is a blend?
(13:43):
Bordeaux Blanc is SauvignonSemillon, but apart from that a
lot of them are just straightvarietals.
Speaker 1 (13:53):
All the Bordeaux's Blend Blends, rhone blends,
rhone whites, though RoanWhite's, though how many?
Oh White's?
Sorry, I thought you meant ingeneral, yeah.
Yeah, no, I'm talking aboutWhite's.
Speaker 2 (14:04):
Yeah, you're right.
You're right, Roan White's areblends.
You're right.
Oh my God, I'm just distracted,isn't she cute?
I heard she didn't do very wellin her photo shoot, though she
didn't smile once.
Speaker 1 (14:17):
She was very serious.
Speaker 2 (14:20):
And then as soon as she got in the car, she was like
, yeah, I'm going to smile.
Anyway, back to the wine.
Sorry, Billie, you're a bit toodistracting, baby.
Speaker 1 (14:27):
I'm like I was saying to Anitra I swear to God, I
promise she's the happiest, mostgorgeous smiley baby in the
world.
Speaker 2 (14:36):
She was just giving a nitro, nothing.
Anyway, she wasn't paid to getout of bed to be a model that
day.
No, that's true.
That's true.
So yeah, 11th House.
Sorella, I like it.
Erin Pooley, I do.
I think it's good to produce.
I think it's in a lightweightbottle, do?
Speaker 1 (14:50):
you think that it's as important to blend whites.
So, like say in GSM, there's areally good reason why those
things are blended together.
They fill gaps that you knowother wines need filling.
Is it the same thing withwhites?
Do they need it as much as reds?
Speaker 2 (15:07):
Generally I'd say no.
I mean you, I think, withSauvignon Semillon, say in
Bordeaux.
They've got them planted.
They do a number of things.
They make sweet wines, you know, with Sauternes and Barsac, so
they do.
Semillon does soften the acidof Sauvignon and does fill out
(15:28):
the palate, whereas when we lookat SSBs here, so Semillon
Sauvignon Blanc blends out of WA, they still have really high
acidity and that real savvygrassy character.
So I think the Semillon'spossibly picked a little bit
earlier.
So again it comes down to thewinemaking as well.
But I think these guys arelocated in Beechworth.
Speaker 1 (15:48):
Oh yeah, that's cool, so lovely acidity.
I have to admit I findVermentino kind of boring
usually yeah same.
Like I was at a wine bar theother day and I was like, what
do you recommend?
He was like Vermentino's next.
Speaker 2 (16:02):
Yeah, I agree, it's just very samey.
Speaker 1 (16:06):
Yeah, isn't it?
I guess it says what it is onthe label.
Speaker 2 (16:08):
That's got a bit more floralness from the green.
Speaker 1 (16:10):
It added something a bit more interesting.
Speaker 2 (16:13):
Very good wine.
How good wine how much was that, do you know?
Speaker 1 (16:22):
yes, 28 oh, that's good value.
Yeah, yeah, it's good value.
Speaker 2 (16:25):
All right now, small producer too.
We love small producers.
This one, I don't know what'sprompted me to buy it, but it's
actually from treasury um.
So treasury wine estates, bigaustralian company.
So Treasury Wine Estates, bigAustralian company, who are very
classic in what they do.
Yes, it's called Sun Monkey.
It kind of looks like.
Was it called Monkey man?
That TV show Pete's got aT-shirt.
Speaker 1 (16:47):
I don't know, you use so many references that I'm
just like what?
Speaker 2 (16:52):
Luca got him a T-shirt.
I think it's called Monkey man.
Anyway, it's white wine infusedwith sake flavor which is
awesome.
Speaker 1 (17:02):
Do you think, if there's actually sake in it?
When they say infused, I wantto know what they mean.
You know what I mean.
Like is it one person sake, oris there actually a good chunk
of sake?
Speaker 2 (17:11):
no, it's inspired by chinese icon of freedom, the
defiant monkey king, remixedwith the energy of street art.
Featuring Shanghai streetartist Jax experienced sun
monkey made for a liberatedgeneration.
But they're using sake which isJapanese.
It's a tutti-Ozzy tremolo,chardonnay and Riesling blend
(17:34):
infused with exotic sakeflavours.
So what does sake taste like toyou?
Oh God, I don't know.
Alcohol, that's all I can thinkof.
So we've been on a bit of asake journey because Luca just
has decided he wants to be asake brewer.
Do you brew sake?
Yes, you do.
Oh, and we had one the othernight that was just so herbal,
(17:56):
and then there was another onethat was like violets.
It really is like wine.
It's really cool and it's veryexpensive.
I haven't had sake in ages.
Don't have it hot.
Okay, keep it in the fridge andhave it.
Speaker 1 (18:09):
I feel like I've only had sake where they've added
flavour, so it doesn't reallycount.
Speaker 2 (18:13):
Oh, like the yuzu one , yeah, that's really yummy,
though.
Speaker 1 (18:22):
In DMF is MBWS, like it's not just like a random
thing, like it's Well, maybeI've got it.
This is Treasury as well.
That's interesting.
This is Treasury.
How come Is Tremina differentto Gewurztremina?
Speaker 2 (18:39):
Yes, Gewurztremina is spicy.
Tremina Tremina is more neutral.
It doesn't have that rose petalcharacteristics.
We've got a lot of it plantedin Australia.
Neutral it doesn't have thatrose petal characteristics.
We've got a lot of it plantedin australia.
It's a filler um straightchamomile wines.
It still has the floralness toit, yeah, but it's not as um
rose petally, as gewurz, and ittends to have a slightly higher
(19:01):
acidity, picked a little lessripe, than you do with gewvitz.
Speaker 1 (19:05):
Yeah, okay, that's interesting.
Speaker 2 (19:12):
So it was released last year.
Chardonnay and Riesling,Tremina.
Chardonnay and Riesling.
Speaker 1 (19:18):
And Tremina yeah.
I'm trying to figure out howmuch Sake Sake is in it.
Speaker 2 (19:23):
It's interesting, isn't it?
They don't tell you what's thealcohol on it, Because sake is
well, it can be about 15%.
Fused could mean anything.
Oh, it's low alcohol.
6.5 standard drinks.
I can't see the alcohol.
Speaker 1 (19:38):
It's a fresh, fruity flavor that challenges
traditional expectations.
Speaker 2 (19:41):
It actually smells like kevets Does it Having just
said that Tremont doesn't smelllike kevets.
Speaker 1 (19:44):
Having just said that , Tremont doesn't smell like
kevets.
Ooh, it smells cool, it'sreally floral.
Oh, your face doesn't look good.
Speaker 2 (19:53):
It's sweet.
Speaker 1 (19:55):
Oh, of course it's sweet.
Speaker 2 (19:59):
Okay, disappointment is just failed expectation, so I
wasn't expecting it to be sweetMusk Muskity.
It is like musk lollies.
Yeah, it is.
It's actually quite nice.
Yeah, I know it's kind of yum.
Yeah, have that with somesalami.
Speaker 1 (20:13):
Not what I wanted, but it's yum.
Speaker 2 (20:15):
I can't see any sake in it.
Mm-mm, I don't know what I'msupposed to be looking at.
It's yum To be fair, that'sactually really like a florally
muscly slack.
Speaker 1 (20:30):
I'm like I've got a little Billie's like obsessed
with you today.
I know Maybe she just wants thewine Do you want the wine?
Speaker 2 (20:36):
Look at her, go, she's crawling yeah.
Speaker 1 (20:42):
With those glasses.
We haven't had an interestingenough podcast today.
This is like 40% Billie content.
Speaker 2 (20:49):
Really good one.
I would have dialed back thesugar on that.
How much is it?
22.
I don't think it needs thesugar.
I think you could have a touch,but not that much because at
$22 it's not appealing toentry-level drinkers.
Who is buying it?
That's a very good question.
And will they like the sugar?
Speaker 1 (21:10):
Because it has been on the market for what?
Over a year now, which meansit's doing okay, yes, especially
if it's in dance.
They haven't pulled it.
So I mean it's clearly anexclusive for dance.
They're not going to.
Speaker 2 (21:26):
Well, the thing is with the way you get wines into
store.
If you want our Grangeallocation, then you have to
stock blah, blah, blah, blah,blah, blah, blah blah.
So that's possibly how they gotit in.
Speaker 1 (21:40):
Must be nice.
Speaker 2 (21:41):
Yes, that kind of, but it's definitely drinkable
and it must be low alcoholbecause it's only six and a half
standard drinks.
But it's definitely drinkableand it must be low alcohol
because it's only six and a halfstandard drinks.
But I can't see it's 11%.
Speaker 1 (21:50):
If you sold that to me differently and you were like
now for the next one, it'sgoing to be completely different
touch of sweetness, it's allabout flowers.
You should drink it in thisscenario and you set me up to
love that.
I think I would love it.
Speaker 2 (22:03):
It's actually a really good summer drink.
Speaker 1 (22:05):
It's yummy.
I think I would love it.
It's actually a really goodsummer drink.
It's yummy.
Yeah, it's just not what I wasexpecting or wanted.
Thai food yeah, yeah, thatwould be good.
Like something spicy?
Speaker 2 (22:13):
Yeah, yeah, that would be really good with spice.
Speaker 1 (22:16):
That's actually.
That would be nice with like acurry that has like floral,
leafy, like herbaceous notes.
Speaker 2 (22:23):
That's good.
Hmm, well done.
Speaker 1 (22:25):
All right, we've really talked ourselves around
in that one.
That didn't start off well.
No, we've ended somewhatpositive.
Speaker 2 (22:32):
No, I think it's always you go in expecting
something.
Yes.
Speaker 1 (22:37):
And we've got something completely different.
Speaker 2 (22:40):
When you, I mean, I'm assuming that they've made this
for a niche market.
It's lower alcohol, you know.
Speaker 1 (22:49):
Yeah.
Speaker 2 (22:49):
It's got a little bit of residual sugar in it, so
it's a guggable wine.
Yeah, it is, but $22, it'sstill kind of up there.
Speaker 1 (22:58):
Yeah, yeah, all right .
Well, look, take home.
Do you think that white blendshave we decided they're good,
worth buying, worth drinking,definitely, yeah.
Do you think that white blendshave we decided they're good,
worth buying, worth drinking,definitely.
Speaker 2 (23:10):
Yeah, okay, chardonnay and Riesling as much
as I love them both, they get abit boring after a while.
Yeah, and you know, arnais byitself delicious, but why not?
You know, pinot Gris can addfloralness to something.
Yeah, semillon can add a littlebit of fatness.
Yeah, why something?
Yeah, semi-young can add alittle bit of fatness.
Yeah, why not play around withdifferent blends?
(23:31):
And also it gives the winemakera fun.
You know they can experiment.
Yeah, but also just a bit moreflexibility.
Yeah, you know, in case oneyear your shannon's not doing
great but your riesling is doingreally well tends to be by the
looks of more aromatic varietiesis where they're headed.
So if you're going to, dosomething like Chardonnay.
Speaker 1 (23:50):
Well, you can already blend so much with Chardonnay.
There's so much you can dobeyond the varietal.
Yeah, exactly.
Well, hey, if you at home or inthe winery, wherever you are,
listening, if you know of ormake any good white blends, let
us know.
Speaker 2 (24:09):
We want to taste them and we'll do this again if we
get enough recommendations ofgood white blends.
Yeah, I want to get some of theChocoli one that's from the
north of Spain.
It's got like 17 differentvarieties.
There are wines out there, butthey're harder to find.
Yeah, okay, and yeah, you needa bit of research, because
trying to find out what's inthem often as we can see from
that Horton is quite difficult.
Speaker 1 (24:24):
Yeah, hey.
Speaker 2 (24:25):
Before we finish up yeah, super perky, she's
forgotten.
Speaker 1 (24:30):
No, don't worry, I've just realised.
By the time this episode islive, chardonnay Symposium will
have happened.
Speaker 2 (24:35):
We had a great time at Chardonnay Symposium.
Speaker 1 (24:43):
Man, it was good, it was so much fun.
Speaker 2 (24:46):
You guys should have been there, people would have
seen from Mel's Instagram thatshe won a scholarship to
Chardonnay Symposium.
Speaker 1 (24:55):
Also, like part of the scholarship is like
promoting it.
So I'm like trying to do mypart, you did.
I saw your Instagram.
Speaker 2 (25:01):
It was very good, thank you.
Speaker 1 (25:03):
Thank you, yes, it was very good, all right.
Well, we'll give a bit of arundown last time of how it
actually went.
We might have some coollearnings.
Maybe we'll do a shot of theepisode again if we learn some
cool stuff.
Speaker 2 (25:13):
Yeah, maybe we should try the ones that we try on
that day.
Yeah, love that.
Okay, not all of them.
This is a lot.
Speaker 1 (25:27):
We're not that rich.
Yeah well, maybe we can takesome home.
I think there's a.
I'll say to Helen I'll be likewe'll do an episode if we can
have one of everything.
Anyway, enjoy your next glassof wine and drink well.
Hi and welcome to Wine with Meg and Mal.
We are here to help younavigate the world of wine.
I'm Malgou Christerman by verydusty Meg Rutland today.
A little bit hungover today,honey.
You were at a wedding lastnight, so you've got a good
reason.
Speaker 2 (00:20):
I was at a wedding of Llewellyn, who I work with at
Rob Dolan, who's now at HirshHill, and Krista, who's our
videographer, who works for theABC as a producer.
Gorgeous young couple, theirwedding.
It was just delightful.
But lack of sleep and a few toomany bevies.
You're going to ask me whatI've been drinking.
I can't even think.
What did you drink last night?
It was all rocked, all in wine.
Speaker 1 (00:43):
Yeah, no, you don't want to drink stuff from your
own work there was a lovelyspritzy thing that they'd made.
Speaker 2 (00:49):
You know, those red hard candy lollies that you get.
Yeah, it tasted like that.
It was really lovely.
I don't know, I'm not sure whatthe kind of spirit thing it was
.
That was lovely.
And then we had sparkling andsome chardonnay, and then I went
back to sparkling and then wehad a bottle of champagne before
we started and what just averve okay, I like a bit I did
(01:10):
like verve.
I didn't.
I couldn't be bothered.
I was running a bit late so Icouldn't be driving to dance or
anything, so I just got it likemy local iga.
So you're not gonna getanything fancy, um, but it was
delicious.
Actually I've forgotten howgood verve is really good
because I tend not to drink thebig houses.
Yeah but they are actuallyreally really good wines oh, hey
(01:31):
, I can offer.
Speaker 1 (01:32):
So I don't know, I don't know what the um, what
it's called.
I was gonna say I can offer itwas something I've been drinking
because I went to gimletfinally.
Oh, because we were talkingabout gimlet a few weeks ago,
because they won the best winelist award, so I got there,
you've been drinking, I was likehand me that wine list.
Um, well, I started withchampagne and then, um, so there
(01:54):
was like a floor oxidated winessection by the glass, all these
different wines with flooroxidation, and I was like I'm in
heaven.
So I spoke to the chick and Iwas like what do in heaven?
So I spoke to the chick and Iwas like what do you recommend?
And she's like do you wantsomething?
Do you want like a full sherrystyle or do you want just like
something with a touch?
I'm like just a touch.
There's something fromMornington I'm sorry everyone,
(02:15):
I'll put it in the show notes.
Speaker 2 (02:17):
Um, but it was like a Mornington one so good I can't
remember what I drank yeah, well, I had a few because I had a
night out without the baby andit's gimlet um when, in Rome, be
Roman exactly, but I will sayso.
Speaker 1 (02:30):
Tom was looking at the list and he was like, um,
should I get this thing?
And it was a southern rhonegrenache the pod.
Oh, neil, neil, we had it withneil.
Uh, it was a long time fondue,fondue, summer cat.
(02:53):
Anyway she, I said to tom look,I personally like I think
grenache can be kind of riskyand southern Rhone might be, but
it's Gimlet, so if you order itit shouldn't be too high
alcohol, it should be nice.
Problem was it came out andbecause it was a warm day it was
too warm and it did it tastedreally alcoholic.
Speaker 2 (03:15):
Yeah.
Speaker 1 (03:15):
And I was like everything else was flawless
there.
But I was just like maybe theyneed to have wines like that a
little chilled so that itdoesn't on a warm day.
So that's my only.
Speaker 2 (03:29):
But I can say that it was a really good wine.
Speaker 1 (03:30):
It has to be Fun Fact , not Fun Fact yeah yeah, oh my
God, fun Fact, fun Fact.
Speaker 2 (03:38):
No, this is going to be really boring for everyone
today.
Speaker 1 (03:41):
I can't think of anything off the top of my head
either.
Oh no, because I did a wholeheap of.
Speaker 2 (03:44):
I cut and pasted some fun facts into my fun facts
document.
What was it?
It was a whole article, but Idon't have my computer here.
I'm not on my best people.
I do apologize.
I'm just looking up 50 funfacts about wine.
Speaker 1 (03:57):
Okay, let me just okay.
In ancient Greece would takethe first sip of wine to assure
that the wine served to guestswasn't poisoned.
The act of courtesy is wherethe phase drinking to one's
health originated.
There you go that was a goodfun fact.
Thank you, google Salute.
All right, let's push on.
Let's hope Meg's brain kicksoff.
I'll be all right.
Speaker 2 (04:18):
I'll be all right as soon as you have a sip of wine
here.
Speaker 1 (04:20):
The dog will do it.
Okay, the dog will do it okay.
So we have decided to do umblended.
So this actually originated.
We got a message from someonesaying that they loved our red
blends and they've beenexploring more red blends, and
so we went okay, well, whatabout white blends?
No one ever, ever gets whiteblends, um, so let's see if they
can be any good.
Speaker 2 (04:40):
There's not a lot, I I've got to say.
I seem to remember I got thesefrom a different drop, but I
really can't remember.
I suddenly remember, oh, Idon't remember, but the first
one we've got is what is trulyAustralia's first white blend.
It used to be called Horton'sWhite Burgundy.
Oh, really, it was one of thefirst wines that I ever drank
(05:01):
and I drank a lot of it.
It was like six bucks back inthe day, okay, and it was
primarily Chenin Blanc.
Oh, that's fun.
So it was out of the SwanValley.
So this is now called WhiteClassic Dry White 2023.
I've Googled it to find out whatthe blend is.
Doesn't actually tell us, itjust says it's a blend of
(05:22):
aromatic whites, but I'mguessing that there's going to
be Chenin Blanc in there.
And I remember, um, when I wasstudying at wine school, I must
have bought a dozen of these andI found them when I was moving
back to the Yarra, yeah, and itwas about two or three years old
and it started to get thislovely honey nougat, like it was
(05:44):
good aged wine.
That's fun, and it was sixbucks.
Speaker 1 (05:47):
Okay, yeah, so this is a $10 wine.
It's a great wine.
I can't even find, wait, who?
Even I've never heard ofHortons?
What yeah.
Speaker 2 (05:58):
They are a massive winery in WA in the Swan Valley.
They have been around fordecades.
It used to be family owned.
I don't know who owns it now,but they're really good.
Okay, you're right.
And the thing that alwaysamazed me about back in the day,
the Shannon Swan's really warmas a climate, but it always had
(06:21):
this fantastic acidity and itused to have this kind of peach,
almost passion fruit, a littlebit like Sauvignon Blanc, before
Sauvignon Blanc got bastardisedin a good way, yeah, in a good
way.
Speaker 1 (06:34):
Okay, I can't find the breakdowns.
No, it won't tell us what it is.
Oh my God.
Speaker 2 (06:38):
I've looked everywhere.
I even went online to Hortonsthemselves.
Speaker 1 (06:43):
Is that even legal?
Speaker 2 (06:43):
but Hortons themselves.
Is that even legal?
I thought they had to discloseBecause they're not claiming a
variety on the front, so theydon't have to disclose.
Speaker 1 (06:49):
Oh well, Master of Wine.
Master of Wine, go ahead, tellus Okay, Based on Semyon-ish,
don't you reckon?
Speaker 2 (06:58):
Yeah, there's some Semyon-ish in there.
It's kind of lemon pithy, lessfloral aromatics which is what I
was expecting.
Yeah, it does.
Oh, there is a sort of chalkywaxy flower character that I
would put down to Shannon.
Do you know those white waxflowers?
Yeah, yeah.
But it is.
(07:18):
It's not varietal in any way.
Shape or form, okay.
Speaker 1 (07:28):
It's honestly not half bad.
Speaker 2 (07:30):
Oh, it's obviously bottled with a little bit of CO2
.
It's got just a slight unlessit's the acid.
Just, you know, reacting withmy mouth, it feels like
someone's shaved my tongue, youknow what I think, that's the
perfect hair in the duck line.
Speaker 1 (07:46):
It's like nice, but not over the top.
Speaker 2 (07:49):
I really enjoy that Me too.
I like it.
It's in a lightweight bottle.
It is a clear flint bottle, butit has a slight green tinge to
it.
Or is that the wine?
It's hard to tell.
It's almost like one of thosebottles that you find washed up
on the sea with a note in it.
How polemic, I know, but howmuch was it?
(08:10):
$10.
$10.
That is really good, that is areally good wine.
$10 wine.
Add this to your Christmasdrinks wine please.
Speaker 1 (08:19):
Or like yeah, if you're doing a I don't know
having an engagement party orsomething that you've got to buy
a lot of wine for, this is areally good option.
Do you reckon there's a touchof sugar in there?
Nah, I'm not getting it, but mylogical brain thinks a wine at
(08:39):
this price, you'd think it mightbut I'm not tasting it.
Speaker 2 (08:41):
The thing that I find quite amazing is it's quite
textured.
Yeah, it is.
When you hold it in your mouthit's not really watery, because
often at these cheap pricesthey're high volume.
Pump up the grapes, so thegrapes don't have a lot of
concentration and so the winesare a little bit dilute and thin
.
This is actually a really goodwine.
Speaker 1 (08:58):
So I tried Stonely Lighter last night.
It's yeah, Is it Sauvignon yeahit's Sauvignon and so I just
wanted something and so I got itout and I was like, okay, I'll
have a taste of this.
And I said to Tom, like it'sinoffensive, but I don't even
want it, like it's not evenworth drinking, like I just
(09:19):
don't want to drink it.
But it was like this big bit offlavor at the start and then it
kind of eased out of the flavorand I was expecting that from
this.
But it actually has a fair bitof texture, fair bit of really
finished.
No, this one, yeah, oh, thisone does, yeah, yeah yeah, I
wouldn't say that no, no, youneed alcohol, I'm sorry, wine to
(09:44):
do wellness.
It just doesn't work.
Just give it a rest, guys.
Speaker 2 (09:48):
So the next one.
I've got to say this I woulddefinitely drink again.
I'd drink that again.
I would have that in my fridge.
I'm finishing my glass and Imight actually buy some if I've
got the patience to lay it downfor a couple of years to see how
it goes.
Speaker 1 (10:00):
Oh my god, that's such a good idea.
I want to do that too.
Speaker 2 (10:02):
Yeah, the next one we've got is 11th House, sorella
2023.
So this, apparently, is ErinPooley's wine.
It's a fermentino dominant winewith Pinot Gris and Fulano in
it.
They get fermented in barrels,aged on lees, and they claim
(10:24):
coming out as a really charmingand flavourful wine, filled with
citrus and stoned fruit.
Yeah, so something A little bitdifferent.
I love the label.
I love the label too.
Show the camera.
Show the camera.
There's the label.
Probably doesn't do any justice.
Better than looking at me today, trust me.
Speaker 1 (10:45):
Thank you, glasses, you actually look quite nice.
You just got your hair done.
Speaker 2 (10:48):
I just got my hair done, but don't look too close
to the face because it's allpuffy and gross.
And I woke up with lipstick allover my face so I just look
like a horror movie this morning.
Speaker 1 (10:56):
My hairdresser is in Thailand for the next two months
and I was looking at how deadmy ends look this morning, so I
literally just got scissors andcut my ends off.
Mel, I'm impulsive, thank you.
Speaker 2 (11:09):
Okay, so vermentino dominant.
Vermentino for me is lots oflemon, quite phenolic-y, you can
feel the alcohol on it.
But I think maybe the pinotgris is lots of lemon, quite
phenolic-y, you can feel thealcohol on it.
But I think maybe the PinotGris and the Furulano will bring
that back a little bit and adda little bit of acidity, because
Vermentino tends, because it'sgrown in warmer climates, the
(11:32):
acid tends to be a little bitlower.
This is aged, well fermented,in barrels but I'm assuming
they're probably really oldbarrels and then aged on leaves,
so we might see some creaminessLeaves.
That is cool.
Speaker 1 (11:48):
Oh, it smells.
Speaker 2 (11:50):
I just smell mandarin .
Speaker 1 (11:51):
I smell yogurt, yogurt.
Yeah, peach yogurt.
Speaker 2 (11:56):
Well, that would check with the sort of Leigh's
character.
Speaker 1 (12:02):
Okay, okay, that's what it is.
Have you ever used the creamthat takes hair off your legs,
like, instead of shaving yourlegs, nair?
Yeah it's that it smells likenair.
Speaker 2 (12:16):
I know what that smells like because I have the
pleasure of doing my husband'swelcome mat when it comes to
summer.
Speaker 1 (12:22):
Oh my God, your poor husband.
He's off to Italy tomorrow,today, so we're allowed to say
whatever we like about him.
He doesn't listen.
Speaker 2 (12:32):
But I think, oh, you know, it just arrived.
I think you know there shouldbe secrets.
I don't expect him to do mylandscaping, I shouldn't have to
do his.
Speaker 1 (12:41):
So when you say there should be secrets, you say that
on the podcast From me.
Oh right, secrets from you, notfrom the world, okay, hello.
Speaker 2 (12:54):
Oh, the most beautiful girls.
Oh, I've got two of them, zopo.
Okay, actually, the mostbeautiful girls.
Oh, I've got two of them, zopo.
Okay, actually, you're right,it does smell a little bit like
me, I told you, but without theoh my God, it's burning the
hairs in my nostrils it's not ina bad way, somehow, I don't
know.
Speaker 1 (13:08):
There's like a funk.
It's a cool funk.
I like it.
Speaker 2 (13:11):
Yeah, now I can.
Speaker 1 (13:20):
I smelt mandarin um there's a pithiness to it as
well.
Speaker 2 (13:22):
Yeah so white blends are just really rare.
Um, people don't tend to drinkthem.
We love a varietal label hereand in France, so we take a lot
of our winemaking and a lot ofour cues from France.
So a GSM is kind of acceptedbecause it's a southern Rhone
blend.
But what French wine is a blend?
(13:43):
Bordeaux Blanc is SauvignonSemillon, but apart from that a
lot of them are just straightvarietals.
Speaker 1 (13:53):
All the Bordeaux's Blend Blends, rhone blends,
rhone whites, though RoanWhite's, though how many?
Oh White's?
Sorry, I thought you meant ingeneral, yeah.
Yeah, no, I'm talking aboutWhite's.
Speaker 2 (14:04):
Yeah, you're right.
You're right, Roan White's areblends.
You're right.
Oh my God, I'm just distracted,isn't she cute?
I heard she didn't do very wellin her photo shoot, though she
didn't smile once.
Speaker 1 (14:17):
She was very serious.
Speaker 2 (14:20):
And then as soon as she got in the car, she was like
, yeah, I'm going to smile.
Anyway, back to the wine.
Sorry, Billie, you're a bit toodistracting, baby.
Speaker 1 (14:27):
I'm like I was saying to Anitra I swear to God, I
promise she's the happiest, mostgorgeous smiley baby in the
world.
Speaker 2 (14:36):
She was just giving a nitro, nothing.
Anyway, she wasn't paid to getout of bed to be a model that
day.
No, that's true.
That's true.
So yeah, 11th House.
Sorella, I like it.
Erin Pooley, I do.
I think it's good to produce.
I think it's in a lightweightbottle, do?
Speaker 1 (14:50):
you think that it's as important to blend whites.
So, like say in GSM, there's areally good reason why those
things are blended together.
They fill gaps that you knowother wines need filling.
Is it the same thing withwhites?
Do they need it as much as reds?
Speaker 2 (15:07):
Generally I'd say no.
I mean you, I think, withSauvignon Semillon, say in
Bordeaux.
They've got them planted.
They do a number of things.
They make sweet wines, you know, with Sauternes and Barsac, so
they do.
Semillon does soften the acidof Sauvignon and does fill out
(15:28):
the palate, whereas when we lookat SSBs here, so Semillon
Sauvignon Blanc blends out of WA, they still have really high
acidity and that real savvygrassy character.
So I think the Semillon'spossibly picked a little bit
earlier.
So again it comes down to thewinemaking as well.
But I think these guys arelocated in Beechworth.
Speaker 1 (15:48):
Oh yeah, that's cool, so lovely acidity.
I have to admit I findVermentino kind of boring
usually yeah same.
Like I was at a wine bar theother day and I was like, what
do you recommend?
He was like Vermentino's next.
Speaker 2 (16:02):
Yeah, I agree, it's just very samey.
Speaker 1 (16:06):
Yeah, isn't it?
I guess it says what it is onthe label.
Speaker 2 (16:08):
That's got a bit more floralness from the green.
Speaker 1 (16:10):
It added something a bit more interesting.
Speaker 2 (16:13):
Very good wine.
How good wine how much was that, do you know?
Speaker 1 (16:22):
yes, 28 oh, that's good value.
Yeah, yeah, it's good value.
Speaker 2 (16:25):
All right now, small producer too.
We love small producers.
This one, I don't know what'sprompted me to buy it, but it's
actually from treasury um.
So treasury wine estates, bigaustralian company.
So Treasury Wine Estates, bigAustralian company, who are very
classic in what they do.
Yes, it's called Sun Monkey.
It kind of looks like.
Was it called Monkey man?
That TV show Pete's got aT-shirt.
Speaker 1 (16:47):
I don't know, you use so many references that I'm
just like what?
Speaker 2 (16:52):
Luca got him a T-shirt.
I think it's called Monkey man.
Anyway, it's white wine infusedwith sake flavor which is
awesome.
Speaker 1 (17:02):
Do you think, if there's actually sake in it?
When they say infused, I wantto know what they mean.
You know what I mean.
Like is it one person sake, oris there actually a good chunk
of sake?
Speaker 2 (17:11):
no, it's inspired by chinese icon of freedom, the
defiant monkey king, remixedwith the energy of street art.
Featuring Shanghai streetartist Jax experienced sun
monkey made for a liberatedgeneration.
But they're using sake which isJapanese.
It's a tutti-Ozzy tremolo,chardonnay and Riesling blend
(17:34):
infused with exotic sakeflavours.
So what does sake taste like toyou?
Oh God, I don't know.
Alcohol, that's all I can thinkof.
So we've been on a bit of asake journey because Luca just
has decided he wants to be asake brewer.
Do you brew sake?
Yes, you do.
Oh, and we had one the othernight that was just so herbal,
(17:56):
and then there was another onethat was like violets.
It really is like wine.
It's really cool and it's veryexpensive.
I haven't had sake in ages.
Don't have it hot.
Okay, keep it in the fridge andhave it.
Speaker 1 (18:09):
I feel like I've only had sake where they've added
flavour, so it doesn't reallycount.
Speaker 2 (18:13):
Oh, like the yuzu one , yeah, that's really yummy,
though.
Speaker 1 (18:22):
In DMF is MBWS, like it's not just like a random
thing, like it's Well, maybeI've got it.
This is Treasury as well.
That's interesting.
This is Treasury.
How come Is Tremina differentto Gewurztremina?
Speaker 2 (18:39):
Yes, Gewurztremina is spicy.
Tremina Tremina is more neutral.
It doesn't have that rose petalcharacteristics.
We've got a lot of it plantedin Australia.
Neutral it doesn't have thatrose petal characteristics.
We've got a lot of it plantedin australia.
It's a filler um straightchamomile wines.
It still has the floralness toit, yeah, but it's not as um
rose petally, as gewurz, and ittends to have a slightly higher
(19:01):
acidity, picked a little lessripe, than you do with gewvitz.
Speaker 1 (19:05):
Yeah, okay, that's interesting.
Speaker 2 (19:12):
So it was released last year.
Chardonnay and Riesling,Tremina.
Chardonnay and Riesling.
Speaker 1 (19:18):
And Tremina yeah.
I'm trying to figure out howmuch Sake Sake is in it.
Speaker 2 (19:23):
It's interesting, isn't it?
They don't tell you what's thealcohol on it, Because sake is
well, it can be about 15%.
Fused could mean anything.
Oh, it's low alcohol.
6.5 standard drinks.
I can't see the alcohol.
Speaker 1 (19:38):
It's a fresh, fruity flavor that challenges
traditional expectations.
Speaker 2 (19:41):
It actually smells like kevets Does it Having just
said that Tremont doesn't smelllike kevets.
Speaker 1 (19:44):
Having just said that , Tremont doesn't smell like
kevets.
Ooh, it smells cool, it'sreally floral.
Oh, your face doesn't look good.
Speaker 2 (19:53):
It's sweet.
Speaker 1 (19:55):
Oh, of course it's sweet.
Speaker 2 (19:59):
Okay, disappointment is just failed expectation, so I
wasn't expecting it to be sweetMusk Muskity.
It is like musk lollies.
Yeah, it is.
It's actually quite nice.
Yeah, I know it's kind of yum.
Yeah, have that with somesalami.
Speaker 1 (20:13):
Not what I wanted, but it's yum.
Speaker 2 (20:15):
I can't see any sake in it.
Mm-mm, I don't know what I'msupposed to be looking at.
It's yum To be fair, that'sactually really like a florally
muscly slack.
Speaker 1 (20:30):
I'm like I've got a little Billie's like obsessed
with you today.
I know Maybe she just wants thewine Do you want the wine?
Speaker 2 (20:36):
Look at her, go, she's crawling yeah.
Speaker 1 (20:42):
With those glasses.
We haven't had an interestingenough podcast today.
This is like 40% Billie content.
Speaker 2 (20:49):
Really good one.
I would have dialed back thesugar on that.
How much is it?
22.
I don't think it needs thesugar.
I think you could have a touch,but not that much because at
$22 it's not appealing toentry-level drinkers.
Who is buying it?
That's a very good question.
And will they like the sugar?
Speaker 1 (21:10):
Because it has been on the market for what?
Over a year now, which meansit's doing okay, yes, especially
if it's in dance.
They haven't pulled it.
So I mean it's clearly anexclusive for dance.
They're not going to.
Speaker 2 (21:26):
Well, the thing is with the way you get wines into
store.
If you want our Grangeallocation, then you have to
stock blah, blah, blah, blah,blah, blah, blah blah.
So that's possibly how they gotit in.
Speaker 1 (21:40):
Must be nice.
Speaker 2 (21:41):
Yes, that kind of, but it's definitely drinkable
and it must be low alcoholbecause it's only six and a half
standard drinks.
But it's definitely drinkableand it must be low alcohol
because it's only six and a halfstandard drinks.
But I can't see it's 11%.
Speaker 1 (21:50):
If you sold that to me differently and you were like
now for the next one, it'sgoing to be completely different
touch of sweetness, it's allabout flowers.
You should drink it in thisscenario and you set me up to
love that.
I think I would love it.
Speaker 2 (22:03):
It's actually a really good summer drink.
Speaker 1 (22:05):
It's yummy.
I think I would love it.
It's actually a really goodsummer drink.
It's yummy.
Yeah, it's just not what I wasexpecting or wanted.
Thai food yeah, yeah, thatwould be good.
Like something spicy?
Speaker 2 (22:13):
Yeah, yeah, that would be really good with spice.
Speaker 1 (22:16):
That's actually.
That would be nice with like acurry that has like floral,
leafy, like herbaceous notes.
Speaker 2 (22:23):
That's good.
Hmm, well done.
Speaker 1 (22:25):
All right, we've really talked ourselves around
in that one.
That didn't start off well.
No, we've ended somewhatpositive.
Speaker 2 (22:32):
No, I think it's always you go in expecting
something.
Yes.
Speaker 1 (22:37):
And we've got something completely different.
Speaker 2 (22:40):
When you, I mean, I'm assuming that they've made this
for a niche market.
It's lower alcohol, you know.
Speaker 1 (22:49):
Yeah.
Speaker 2 (22:49):
It's got a little bit of residual sugar in it, so
it's a guggable wine.
Yeah, it is, but $22, it'sstill kind of up there.
Speaker 1 (22:58):
Yeah, yeah, all right .
Well, look, take home.
Do you think that white blendshave we decided they're good,
worth buying, worth drinking,definitely, yeah.
Do you think that white blendshave we decided they're good,
worth buying, worth drinking,definitely.
Speaker 2 (23:10):
Yeah, okay, chardonnay and Riesling as much
as I love them both, they get abit boring after a while.
Yeah, and you know, arnais byitself delicious, but why not?
You know, pinot Gris can addfloralness to something.
Yeah, semillon can add a littlebit of fatness.
Yeah, why something?
Yeah, semi-young can add alittle bit of fatness.
Yeah, why not play around withdifferent blends?
(23:31):
And also it gives the winemakera fun.
You know they can experiment.
Yeah, but also just a bit moreflexibility.
Yeah, you know, in case oneyear your shannon's not doing
great but your riesling is doingreally well tends to be by the
looks of more aromatic varietiesis where they're headed.
So if you're going to, dosomething like Chardonnay.
Speaker 1 (23:50):
Well, you can already blend so much with Chardonnay.
There's so much you can dobeyond the varietal.
Yeah, exactly.
Well, hey, if you at home or inthe winery, wherever you are,
listening, if you know of ormake any good white blends, let
us know.
Speaker 2 (24:09):
We want to taste them and we'll do this again if we
get enough recommendations ofgood white blends.
Yeah, I want to get some of theChocoli one that's from the
north of Spain.
It's got like 17 differentvarieties.
There are wines out there, butthey're harder to find.
Yeah, okay, and yeah, you needa bit of research, because
trying to find out what's inthem often as we can see from
that Horton is quite difficult.
Speaker 1 (24:24):
Yeah, hey.
Speaker 2 (24:25):
Before we finish up yeah, super perky, she's
forgotten.
Speaker 1 (24:30):
No, don't worry, I've just realised.
By the time this episode islive, chardonnay Symposium will
have happened.
Speaker 2 (24:35):
We had a great time at Chardonnay Symposium.
Speaker 1 (24:43):
Man, it was good, it was so much fun.
Speaker 2 (24:46):
You guys should have been there, people would have
seen from Mel's Instagram thatshe won a scholarship to
Chardonnay Symposium.
Speaker 1 (24:55):
Also, like part of the scholarship is like
promoting it.
So I'm like trying to do mypart, you did.
I saw your Instagram.
Speaker 2 (25:01):
It was very good, thank you.
Speaker 1 (25:03):
Thank you, yes, it was very good, all right.
Well, we'll give a bit of arundown last time of how it
actually went.
We might have some coollearnings.
Maybe we'll do a shot of theepisode again if we learn some
cool stuff.
Speaker 2 (25:13):
Yeah, maybe we should try the ones that we try on
that day.
Yeah, love that.
Okay, not all of them.
This is a lot.
Speaker 1 (25:27):
We're not that rich.
Yeah well, maybe we can takesome home.
I think there's a.
I'll say to Helen I'll be likewe'll do an episode if we can
have one of everything.
Anyway, enjoy your next glassof wine and drink well.
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