December 19, 2024 • 19 mins
Our top picks from every wine we tried this year!
9.2022 MDI Picolit $29
8. Horton white classic $10
7. 2022 Wallis Chardonnay $90
6. Mumm 4 Ans $77
5. 2021 Carranco Etna Bianco Villa dei Baroni $60
4. 2021 Yarra Yering Pinot Noir $130
3. Velich Welschriesling 2021 $40
2. 2022 Sabi Wabi Semillon $39
1. Howard Park Riesling - 2018 $45
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
Hi and welcome to Wine with Meg and Mel.
I am our girl, christian, mymaster of wine, meg Brotman.
And welcome to our finalepisode of the year.
Can you believe?
I can't believe.
Speaker 2 (00:20):
I know it's been a fractured year.
Oh my god.
I mean I can't believe that weactually got the number of
episodes done that we have doneOops, microphone's falling apart
.
So I think hats off to you formanaging to do it around
breastfeeding and crying babiesand pooey nappies and walking
babies, and we've done it Welldone you.
Speaker 1 (00:41):
Yeah, and well done you.
You've been doing courses andexams.
Speaker 2 (00:50):
Well, no, but we've done it well done you, yeah, and
well done you.
Speaker 1 (00:51):
You've been doing courses and exams, well no, but
you know I don't have anyoneelse distracting my time.
I just ignore my children.
Now they're at a good age.
You can ignore them.
They're grownups now, uh.
So, um, I tell you what.
Though I was listening to theearly episodes, I can't believe
she was just a little newbornand now she's like.
Speaker 2 (01:03):
Now she's sitting up looking at us providing a laugh
track, as Mel just said, to whatwe say.
Speaker 1 (01:08):
She learns how to.
When other people laugh, shedoes this funny like oh, I meant
to laugh too.
So she's our laugh track.
She's a people pleaser.
She is Well, as always.
Our last episode is our topwines, our top picks of the year
.
Yep, we will get there, butfirst, meg, what have you been
(01:29):
drinking?
Speaker 2 (01:30):
So I had a 2010 Vina Tordonia Rioja Reserva.
Wow Lots of words.
Yes, lots of words.
So Rioja, spain, 2010,.
So, 14 years old, I had boughta few and they'd been hit or
miss.
It had been a 50-50 split onwhat was good and what was
(01:50):
drinkable just drinkable.
But this was actually reallylovely.
It showed what Rioja could do.
Speaker 1 (01:56):
They're all on the same case.
Yeah, how was that a hit ormiss?
It's the cork.
Yeah, okay.
Speaker 2 (02:01):
Had a couple of cork ones, but just a couple of dried
out ones.
You could see the cork hadfailed a little bit.
Yeah, it was really lovely.
I mean I don't know what I paidfor it, but I was actually
really impressed and I'dforgotten how.
It's kind of like Russianroulette with these old wines,
(02:22):
so you just don't know whatyou're going to get so it's a
little bit exciting.
Speaker 1 (02:24):
That is kind of fun, except that you have to pay for
every bottle.
Speaker 2 (02:27):
No, I know, but sometimes it works, sometimes it
doesn't.
Yeah, life's like that.
Love drugs, see.
Thanks, billie.
All right, what's your fun fact?
Okay, so we talked about this afew weeks ago about safe level
of drinking.
So the World HealthOrganisation has come out and
said that there is no safe levelof alcohol consumption and
(02:53):
they've said in this article thescience is complex and well
covered elsewhere.
But even if you accept there isa tiny risk, it is laughably
small.
Professor David Spiegelhalter,emeritus Professor of Statistics
at Cambridge, has said of thewidely quoted study on which no
safe level is based, the Lancetstudy means 25,000 light
drinkers need the annualequivalent of 400,000 bottles of
(03:16):
gin for one serious healthproblem among them each year.
And it just goes to show thatyou can skew statistics any way
you want.
I'm not saying that you shouldall go out and get drunk every
night, but moderate consumptionof something like wine alcohol,
which has shown to haveparticularly red wine health
benefits, is fine, yeah.
Speaker 1 (03:40):
I, in my head, think that we should stop even just
saying that red wine has healthbenefits, because you can get
that other places.
Like I feel like it's a stretch.
Don't you think you can buyresveratrol?
But the thing is, you know, Ijust think we accept, don't we
accept it in the same way weaccept chocolate.
Yeah, and it's you know, know,it's like we mcdonald's yes has
(04:03):
no health benefit whatsoever.
Speaker 2 (04:03):
Yes, exactly, and we well, true, we, we know that.
Look, I just think thescaremongering is enough that we
, as a wine industry, wineindustry, should just stand up
and say drink in moderation,drink really drink, really well,
enjoy, relax.
You know it's part of yourcultural life, just drink in
moderation.
Speaker 1 (04:18):
People are Like culturally I actually I guess I
don't really represent, I don'thang out with people that abuse
alcohol really but like it justfeels like at least culturally
people don't really go out andget super pissed and stuff
anymore, like no, evenstatistically, not just in my
(04:40):
circles, and they sure as shitdon't do it on wine.
Speaker 2 (04:42):
Yeah, I don't know if my, if my, teens, 20 year olds,
are pre-drinking, which is athing now.
Um, oh, it's always been athing.
You mean, it's a thing now inyour house?
Well, no, it wasn't a thingwhen we oh, I did pre's.
Yeah, booze wasn't thatexpensive in the pub.
Oh, really, like you could geta jug of beer for $15.
(05:03):
So we didn't need to pre-drink.
Oh, I did pre's in my day.
Speaker 1 (05:07):
Yeah, we didn't need to pre-drink.
I know it is a thing on spirits, man, they are not doing it on
wine.
Yeah, I guess that's an agething as well.
All right, top ones of the year.
Um, so I think I go first, okay, so that the drum roll can be
for your top one.
So I'll do number 10.
My number 10 is the mdi.
Speaker 2 (05:30):
Pick a lit I had that on my short list.
Speaker 1 (05:34):
Oh, did you.
Yeah, it was so good.
Speaker 2 (05:37):
It was good.
It was good.
Speaker 1 (05:39):
It was almost like a natural winey textural orange.
Speaker 2 (05:42):
It was cool.
Yeah, it was lovely wine and Ijust love the texture.
I like the packaging.
If I remember, it was in aclear bottle, which you know now
in hindsight.
Hey, if the taste worked then,and also as long as it's fast
moving and you know it's notbeen sitting on a shelf forever,
yeah, I thought that was agreat wine yeah, 29 bucks.
It was like a natural wine typevibe, but it's not a total
(06:05):
natural wine and if it pleasedmeg broughtman, it must be good
and when I was scrolling through, looking at all the wines that
we did and that caught myattention and I wrote it down on
my short list, I was justthinking, god, I'd love a glass
of that now with some sausages,or just a sausage in a bun, like
proper sausages, sausage,that's so random.
Speaker 1 (06:21):
I want a bowl of chippies.
I know, okay, that was number10.
What is your, what's yours?
So this will be number nine.
Speaker 2 (06:29):
So the Horton White Classic that we did a few weeks
ago, the what a few weeks agomakes their blended whites, oh
yeah, I just thought, was it $10?
It was cheap.
I just thought, good on you, itwas something that I would
happily go out and buy a dozenof and I'd serve it to my mates.
And you know, it was balanced,it was refreshing, it was light
(06:53):
bodied.
It's perfect summer drinking.
Yeah, I just thought it wasreally really yummyied.
It's perfect summer drinking.
Yeah, I just thought it wasreally really yummy that was
really yummy okay all right,yeah, just something that's an
australian classic, um, and nottoo expensive yeah, no, I can't
love it because they can't allbe expensive.
Speaker 1 (07:09):
No, well, all right.
My next one is 10 minutesutesby Tractor 2022, chardonnay Bang
.
How good was that?
Speaker 2 (07:19):
All those wines were amazing and all those maps and
everything they sent.
Speaker 1 (07:23):
So I was re-listening to the episode this morning.
You're like this collateral isso nice.
I love this flyer.
Look at this map.
Speaker 2 (07:30):
So cute.
Speaker 1 (07:31):
And then I go and then I'm like Meg, it's an audio
platform.
Speaker 2 (07:39):
You can't just keep talking about it, and I actually
think the people from 10Minutes by Tractor contacted you
or me saying we've got more ofthat information.
Speaker 1 (07:43):
The funniest thing you said you go oh, mel's going
to put them on the Instagram.
I'm like I'm not going to putpictures of their flyers.
Speaker 2 (07:49):
They're collateral on the Instagram.
The Mel's were fantastic.
Those wines are great.
I mean, he can do nothing wronghonestly.
Oh my God, it was amazing.
The wines are beautiful andthat's you know.
A few weeks ago we were talkingabout Sense of Place with
Chardonnay and, I would argue,pinot, and that is just a
beautiful wine, so much anchoredfrom where it's from.
Speaker 1 (08:09):
Yes, and.
Speaker 2 (08:10):
I mean it's not cheap .
No, which one did you go?
Speaker 1 (08:14):
for Was it the older one?
No, the newer one, the 2022.
Oh, so I preferred remember, Ipreferred the older one, you
preferred the older one, Ipreferred the newer one, and
that was like 89.
Speaker 2 (08:23):
And it's really good when that happens, because we
get to take them home.
Speaker 1 (08:25):
We take home our preferred one.
Yep, yep, all right, what'syours?
Oh, so my next.
Speaker 2 (08:32):
You just sat back with your wine like ah, you've
got a hundred jobs to do.
The next one was that Moum 14.
So the four years on Shit, thatwas good, that was so good.
So thank you to husband, hedoesn't listen, it's one of his
wines and I do have to replaceit.
I just thought I've neverreally been a huge fan of Moum
(08:53):
and I think that I've underratedthem, and I think we said it
was just over a hundred andsomething dollars at Dan's.
I think it was available atDan's.
Four years on yeast leaves justbeautiful, like if you want to
do a splurge on champagne andyou want something with lots of
character, I would recommendgoing out and getting that you
(09:13):
and I often recommend them.
more growers, more crisp styles,a Chardonnay-based style, but I
thought well done.
You can see why it's a globalbehemoth, really why it's such a
big brand.
Yeah yeah, so very, verydelicious.
Speaker 1 (09:29):
And I actually think for what it is like it's.
It's what I mean.
They haven't put too much of aprice premium on the age, so
that's cool, okay, my next oneis and going off.
Remember how we said that weliked different ones.
You liked the older one and Iliked the younger one of the
Chardonnay when drumroll.
(09:51):
2021.
Etna Bianco, villa de Baroni.
Oh yes, oh no.
Ico, villa de Baroni oh yes, ohno.
I've put the 2021 here.
I actually the older one wasthe one that I was fighting.
I didn't know which one to putdown because the younger one was
$60, and I thought that wasamazing value and if you're
(10:12):
going to buy one, I think you'regoing to buy one.
The other one was $100.
The other one was $100, theolder, older one.
And that was where we differedyou liked the younger one and I
liked the older one yeah, and Ijust think for the price
difference.
Speaker 2 (10:23):
Um, yeah, I'd rather drink, yeah, fresh, and that's
what I like about those etnawhites.
Is that crispness, um, but itwas interesting.
I liked the older one.
It was interesting to try anolder one, but I would still.
It's a wine for me that shouldbe enjoyed in its youth.
Speaker 1 (10:39):
Yeah, yeah, fair enough it was just a
philosophical difference.
I think With wines we struggledto put words, to which I think
is always a good sign.
Speaker 2 (10:48):
Yes, if Mel's lost for words and there's something
really good going on in theglass.
And, to be fair, me too.
Speaker 1 (10:54):
I mean, it's not like we're short on opinions here.
Speaker 2 (10:57):
You're so shy.
Okay, what's next?
My next one was the YarraYearing 2021 Pinot.
I was hoping you'd do a YarraYearing, so I'm not going for
the big reds, mainly becauseit's $130 and I just think Yarra
(11:18):
Valley Pinot can be a littlebit sort of bunchy and trendy at
times and I just think thatSarah's making a style.
That is from where it is from.
Yeah, okay, and not the bestPinot site in the world.
Yeah, but really, really solid,beautiful pinot.
(11:40):
$130, that is a lot.
It's a lot.
I'd love to see how it ages andI just think hats off for
making you know a pinot fromwhat people associate with a dry
red site.
So that's part of theviticulture team.
I think the amount of work thatthey do there and I just, yeah,
I thought that and theChardonnay were both really good
(12:02):
, but I went the Pinot.
Speaker 1 (12:03):
If I was spending my money, I would be getting the
Chardonnay yeah.
Speaker 2 (12:06):
I've got the Chardonnay at home.
Speaker 1 (12:10):
Actually, I've got a Chardonnay here too.
I'm going to stay there soonnext week.
To stay there soon next week.
Why the homestead?
Oh, did you for fun with somefriends?
Yeah, okay, um, I'm next.
So I'm actually I'm down to mylast two and I'm like which one
do I make my top?
I think I've decided, um, okay,my top, my second top top.
(12:34):
So this is technically.
Number four Is Valsch WelshRiesling.
It is that on your listing.
Speaker 2 (12:45):
That was my number one.
Speaker 1 (12:47):
Oh, no, okay, well we can pick the same wine, can't
we?
I mean, that makes it prettygood, to be honest.
Speaker 2 (12:53):
You go, you tell me about why you liked it.
Speaker 1 (12:56):
Because when we went back through it once again, we
really struggled to put words toit.
When I first smelt it, I waslike it smells like a curry and
you were like it is, it's curryleaf.
And we ended up saying lime,honey and curry and we were like
it's weird.
And I just love wines thataren't what you expect.
Speaker 2 (13:13):
Yep, and it was $40 from.
I mean that's like an LUC price, so maybe $60.
I was the same with you.
There were two wines in thattasting.
There was the Welsh Riesling,but also the Muscat Autonel,
yeah, which I thought was.
Speaker 1 (13:29):
The Muscat Autonel was really good too.
Yeah, that was a really goodwine.
Speaker 2 (13:33):
So can we do that as a dual second, even though that
was my number one.
Okay, okay, that can be a dualone.
Dual second yes, so now mynumber two.
I thought you would have pickeda pit.
Now a perfect day.
You remember the orangey nattyone?
Speaker 1 (13:45):
Oh yeah, no, that was fun, but I already did my one,
the Vellic.
Speaker 2 (13:49):
Velsch Riesling 2021.
Yeah, it was awesome $.
Yeah, it was awesome, $40.
All right, so I'll do my numberone now.
This is your number one.
So it was the 2022 Sabi WabiSemi from Hunter Valley.
No way, really.
No-transcript.
(14:10):
That was good.
Dull regions, not dull regions.
What was it called?
Dull hot regions?
No, it was a cool wines hotregions?
No, it was.
Anyway, it was about, you know,a lot of the Riverland and some
of the cool stuff that theywere doing up there, and I'd
previously had the Sabi WabiSemillon at Young Guns of Wine
(14:31):
Tasting and I was blown away byit.
It's not like super out thereSemillon, but it was just a
really nice iteration of whatSemillon should be and I, just
having tasted some recently thisweek Hunter Semillon, it just
is such a great wine.
Yeah, oh, I want to have itagain now Do you remember how
(14:53):
much it was?
No, I didn't write down theprice.
Speaker 1 (14:55):
I'll look it up because I really want to try it
again now.
I think it's $34.
Speaker 2 (15:05):
$30 to $40.
Okay, I mean it differs quite alot.
Speaker 1 (15:08):
What did we have?
The $22?
Speaker 2 (15:10):
Yeah, we had the $22.
Speaker 1 (15:12):
I want to try it again now.
I've kind of forgotten it, yep.
Speaker 2 (15:14):
Okay, it's a female woman winemaker too.
Speaker 1 (15:19):
That's cool, okay, so now it's just up to me to
finish it off.
So what are you?
The Mel Gilchrist is oh, I'mreading, okay, I've got your
quote here.
This is what you said about itA stunning beauty without makeup
is what you said about it astunning beauty without makeup
is what you said about this wine.
Can you guess, can you?
Speaker 2 (15:41):
guess the variety?
Um well, it can't.
Speaker 1 (15:42):
It can't be chardonnay, because makeup on,
so be riesling it's a riesling,it's the howard park riesling,
but it's the one from 2018.
That was amazing.
It was southern, so good, so itwasn't expensive 45 dollars,
meg, and I just like I know thatI hang shit on you when you
talk about riesling, and nowI've done this, um, so I'm a bit
(16:03):
of a hypocrite, but the like Ijust think about riesling, it's
like, oh yeah, oh what, you're adwan, you like riesling?
Speaker 2 (16:09):
yeah, I know, but see um.
But it is the thing aboutriesling is.
It comes in so many iterationsyou could never get.
It's like Paris.
If you're bored of life, what'sit say?
If you're bored of Paris,you're bored of life.
If you're bored of Riesling,you're bored of life.
There's so many versions of itin the world.
It never ceases to amaze andimpress me.
Speaker 1 (16:29):
Just the aged styles.
They make me melt.
They could make me cry.
I listened back to this episodeand I was speechless and you
were having to speak for mebecause I was having like a
moment.
Speaker 2 (16:39):
God Mel speechless.
Speaker 1 (16:40):
That is amazing I know, so that's my top one of
the year.
Thank you, Howard Park sent usthat one as well.
So thank you, Howard Park, forthat one.
All of the ones I mean.
We have such a diverse listhere, so I think that's awesome.
We will be putting up this liston our Instagram.
Definitely go revisit them,because we tasted some brilliant
(17:00):
wines this year.
Look, that's all for us.
Speaker 2 (17:08):
Yeah, I just want to say we introduced Wine News this
year for the first time and mypeople, the feedback that I've
got from people is that theylove it.
Yeah, and I was a bit worriedthat well, they just want to
hear us talk about wine.
But I think even people whoaren't in the wine industry like
to hear not only what's goingon in the news but an opinion on
it.
And we are opinionated and wehave got ourselves into trouble
(17:28):
a few times, but that's all goodbecause we, just as I said,
keep questioning.
Never take everything as fact.
You're allowed to have youropinion.
You're allowed to question whatthe gurus of the wine industry
say.
Yeah, and don't be afraid to doit.
Speaker 1 (17:42):
I think it's great we're making people chat and if
someone came in here today andsaid you were wrong when you
said about that, you'd say cool,I'm interested to know what you
think.
Yeah, so I think that we shouldall just be talking more and
just not accepting, because younecessarily You've got balls
telling me I'm wrong, okay.
Speaker 2 (18:01):
No, I yeah, I might sound like an arrogant wanker,
but I can be wrong and I but Ialso have my opinion.
No, but you accept it.
I think it's good.
Speaker 1 (18:17):
So, okay, the last thing I wanted to say is that
when we first started, it waslike we're going to do an
episode on pin and one I'm goingto do an episode.
It was like explaining things.
It was really simple.
But you know, as time goesalong, it just stuff gets harder
and so, um, we're kind ofstretching for topics all the
time.
So, definitely, let us knowwhat you want to hear from us.
Do you want to hear more onenews?
Do you want to hear moreinternational?
Do you want to hear more Idon't know cheaper stuff, more
expensive stuff.
Speaker 2 (18:34):
It will really help guide the direction of the
podcast for next year yeah, andI think that we don't want to be
in our own bubble, so yesexactly important to hear what
people want us to talk about.
I'm just laughing becausebilly's been eating milo out of
a cup, kind of and she's nowdeveloped a whole heap of
freckles around her face thatare my life.
Speaker 1 (18:50):
She does too.
She's found an old spoon.
Speaker 2 (18:54):
That had Milo on it and she's gorgeous.
And Billy Milo will be back atwork.
Are you saying goodbye?
Merry Christmas?
Oh, it's her first Christmas.
Oh, my God, all the firsts whenyou're having a baby.
I know she's Slytherin, ifpeople want to know what house
she's in, but we'll just leavethat for another day.
Speaker 1 (19:13):
She's ambitious, yeah , so next year it's going to be
a shake-up again.
We'll have to figure out how werecord next year.
I know We'll sort it out.
Anyway, we'll be back in NewYear's one way or another.
Have a wonderful Christmas andNew Year.
We will see you then.
Enjoy your next glass of wineand drink well.
Hi and welcome to Wine with Meg and Mel.
I am our girl, christian, mymaster of wine, meg Brotman.
And welcome to our finalepisode of the year.
Can you believe?
I can't believe.
Speaker 2 (00:20):
I know it's been a fractured year.
Oh my god.
I mean I can't believe that weactually got the number of
episodes done that we have doneOops, microphone's falling apart
.
So I think hats off to you formanaging to do it around
breastfeeding and crying babiesand pooey nappies and walking
babies, and we've done it Welldone you.
Speaker 1 (00:41):
Yeah, and well done you.
You've been doing courses andexams.
Speaker 2 (00:50):
Well, no, but we've done it well done you, yeah, and
well done you.
Speaker 1 (00:51):
You've been doing courses and exams, well no, but
you know I don't have anyoneelse distracting my time.
I just ignore my children.
Now they're at a good age.
You can ignore them.
They're grownups now, uh.
So, um, I tell you what.
Though I was listening to theearly episodes, I can't believe
she was just a little newbornand now she's like.
Speaker 2 (01:03):
Now she's sitting up looking at us providing a laugh
track, as Mel just said, to whatwe say.
Speaker 1 (01:08):
She learns how to.
When other people laugh, shedoes this funny like oh, I meant
to laugh too.
So she's our laugh track.
She's a people pleaser.
She is Well, as always.
Our last episode is our topwines, our top picks of the year
.
Yep, we will get there, butfirst, meg, what have you been
(01:29):
drinking?
Speaker 2 (01:30):
So I had a 2010 Vina Tordonia Rioja Reserva.
Wow Lots of words.
Yes, lots of words.
So Rioja, spain, 2010,.
So, 14 years old, I had boughta few and they'd been hit or
miss.
It had been a 50-50 split onwhat was good and what was
(01:50):
drinkable just drinkable.
But this was actually reallylovely.
It showed what Rioja could do.
Speaker 1 (01:56):
They're all on the same case.
Yeah, how was that a hit ormiss?
It's the cork.
Yeah, okay.
Speaker 2 (02:01):
Had a couple of cork ones, but just a couple of dried
out ones.
You could see the cork hadfailed a little bit.
Yeah, it was really lovely.
I mean I don't know what I paidfor it, but I was actually
really impressed and I'dforgotten how.
It's kind of like Russianroulette with these old wines,
(02:22):
so you just don't know whatyou're going to get so it's a
little bit exciting.
Speaker 1 (02:24):
That is kind of fun, except that you have to pay for
every bottle.
Speaker 2 (02:27):
No, I know, but sometimes it works, sometimes it
doesn't.
Yeah, life's like that.
Love drugs, see.
Thanks, billie.
All right, what's your fun fact?
Okay, so we talked about this afew weeks ago about safe level
of drinking.
So the World HealthOrganisation has come out and
said that there is no safe levelof alcohol consumption and
(02:53):
they've said in this article thescience is complex and well
covered elsewhere.
But even if you accept there isa tiny risk, it is laughably
small.
Professor David Spiegelhalter,emeritus Professor of Statistics
at Cambridge, has said of thewidely quoted study on which no
safe level is based, the Lancetstudy means 25,000 light
drinkers need the annualequivalent of 400,000 bottles of
(03:16):
gin for one serious healthproblem among them each year.
And it just goes to show thatyou can skew statistics any way
you want.
I'm not saying that you shouldall go out and get drunk every
night, but moderate consumptionof something like wine alcohol,
which has shown to haveparticularly red wine health
benefits, is fine, yeah.
Speaker 1 (03:40):
I, in my head, think that we should stop even just
saying that red wine has healthbenefits, because you can get
that other places.
Like I feel like it's a stretch.
Don't you think you can buyresveratrol?
But the thing is, you know, Ijust think we accept, don't we
accept it in the same way weaccept chocolate.
Yeah, and it's you know, know,it's like we mcdonald's yes has
(04:03):
no health benefit whatsoever.
Speaker 2 (04:03):
Yes, exactly, and we well, true, we, we know that.
Look, I just think thescaremongering is enough that we
, as a wine industry, wineindustry, should just stand up
and say drink in moderation,drink really drink, really well,
enjoy, relax.
You know it's part of yourcultural life, just drink in
moderation.
Speaker 1 (04:18):
People are Like culturally I actually I guess I
don't really represent, I don'thang out with people that abuse
alcohol really but like it justfeels like at least culturally
people don't really go out andget super pissed and stuff
anymore, like no, evenstatistically, not just in my
(04:40):
circles, and they sure as shitdon't do it on wine.
Speaker 2 (04:42):
Yeah, I don't know if my, if my, teens, 20 year olds,
are pre-drinking, which is athing now.
Um, oh, it's always been athing.
You mean, it's a thing now inyour house?
Well, no, it wasn't a thingwhen we oh, I did pre's.
Yeah, booze wasn't thatexpensive in the pub.
Oh, really, like you could geta jug of beer for $15.
(05:03):
So we didn't need to pre-drink.
Oh, I did pre's in my day.
Speaker 1 (05:07):
Yeah, we didn't need to pre-drink.
I know it is a thing on spirits, man, they are not doing it on
wine.
Yeah, I guess that's an agething as well.
All right, top ones of the year.
Um, so I think I go first, okay, so that the drum roll can be
for your top one.
So I'll do number 10.
My number 10 is the mdi.
Speaker 2 (05:30):
Pick a lit I had that on my short list.
Speaker 1 (05:34):
Oh, did you.
Yeah, it was so good.
Speaker 2 (05:37):
It was good.
It was good.
Speaker 1 (05:39):
It was almost like a natural winey textural orange.
Speaker 2 (05:42):
It was cool.
Yeah, it was lovely wine and Ijust love the texture.
I like the packaging.
If I remember, it was in aclear bottle, which you know now
in hindsight.
Hey, if the taste worked then,and also as long as it's fast
moving and you know it's notbeen sitting on a shelf forever,
yeah, I thought that was agreat wine yeah, 29 bucks.
It was like a natural wine typevibe, but it's not a total
(06:05):
natural wine and if it pleasedmeg broughtman, it must be good
and when I was scrolling through, looking at all the wines that
we did and that caught myattention and I wrote it down on
my short list, I was justthinking, god, I'd love a glass
of that now with some sausages,or just a sausage in a bun, like
proper sausages, sausage,that's so random.
Speaker 1 (06:21):
I want a bowl of chippies.
I know, okay, that was number10.
What is your, what's yours?
So this will be number nine.
Speaker 2 (06:29):
So the Horton White Classic that we did a few weeks
ago, the what a few weeks agomakes their blended whites, oh
yeah, I just thought, was it $10?
It was cheap.
I just thought, good on you, itwas something that I would
happily go out and buy a dozenof and I'd serve it to my mates.
And you know, it was balanced,it was refreshing, it was light
(06:53):
bodied.
It's perfect summer drinking.
Yeah, I just thought it wasreally really yummyied.
It's perfect summer drinking.
Yeah, I just thought it wasreally really yummy that was
really yummy okay all right,yeah, just something that's an
australian classic, um, and nottoo expensive yeah, no, I can't
love it because they can't allbe expensive.
Speaker 1 (07:09):
No, well, all right.
My next one is 10 minutesutesby Tractor 2022, chardonnay Bang
.
How good was that?
Speaker 2 (07:19):
All those wines were amazing and all those maps and
everything they sent.
Speaker 1 (07:23):
So I was re-listening to the episode this morning.
You're like this collateral isso nice.
I love this flyer.
Look at this map.
Speaker 2 (07:30):
So cute.
Speaker 1 (07:31):
And then I go and then I'm like Meg, it's an audio
platform.
Speaker 2 (07:39):
You can't just keep talking about it, and I actually
think the people from 10Minutes by Tractor contacted you
or me saying we've got more ofthat information.
Speaker 1 (07:43):
The funniest thing you said you go oh, mel's going
to put them on the Instagram.
I'm like I'm not going to putpictures of their flyers.
Speaker 2 (07:49):
They're collateral on the Instagram.
The Mel's were fantastic.
Those wines are great.
I mean, he can do nothing wronghonestly.
Oh my God, it was amazing.
The wines are beautiful andthat's you know.
A few weeks ago we were talkingabout Sense of Place with
Chardonnay and, I would argue,pinot, and that is just a
beautiful wine, so much anchoredfrom where it's from.
Speaker 1 (08:09):
Yes, and.
Speaker 2 (08:10):
I mean it's not cheap .
No, which one did you go?
Speaker 1 (08:14):
for Was it the older one?
No, the newer one, the 2022.
Oh, so I preferred remember, Ipreferred the older one, you
preferred the older one, Ipreferred the newer one, and
that was like 89.
Speaker 2 (08:23):
And it's really good when that happens, because we
get to take them home.
Speaker 1 (08:25):
We take home our preferred one.
Yep, yep, all right, what'syours?
Oh, so my next.
Speaker 2 (08:32):
You just sat back with your wine like ah, you've
got a hundred jobs to do.
The next one was that Moum 14.
So the four years on Shit, thatwas good, that was so good.
So thank you to husband, hedoesn't listen, it's one of his
wines and I do have to replaceit.
I just thought I've neverreally been a huge fan of Moum
(08:53):
and I think that I've underratedthem, and I think we said it
was just over a hundred andsomething dollars at Dan's.
I think it was available atDan's.
Four years on yeast leaves justbeautiful, like if you want to
do a splurge on champagne andyou want something with lots of
character, I would recommendgoing out and getting that you
(09:13):
and I often recommend them.
more growers, more crisp styles,a Chardonnay-based style, but I
thought well done.
You can see why it's a globalbehemoth, really why it's such a
big brand.
Yeah yeah, so very, verydelicious.
Speaker 1 (09:29):
And I actually think for what it is like it's.
It's what I mean.
They haven't put too much of aprice premium on the age, so
that's cool, okay, my next oneis and going off.
Remember how we said that weliked different ones.
You liked the older one and Iliked the younger one of the
Chardonnay when drumroll.
(09:51):
2021.
Etna Bianco, villa de Baroni.
Oh yes, oh no.
Ico, villa de Baroni oh yes, ohno.
I've put the 2021 here.
I actually the older one wasthe one that I was fighting.
I didn't know which one to putdown because the younger one was
$60, and I thought that wasamazing value and if you're
(10:12):
going to buy one, I think you'regoing to buy one.
The other one was $100.
The other one was $100, theolder, older one.
And that was where we differedyou liked the younger one and I
liked the older one yeah, and Ijust think for the price
difference.
Speaker 2 (10:23):
Um, yeah, I'd rather drink, yeah, fresh, and that's
what I like about those etnawhites.
Is that crispness, um, but itwas interesting.
I liked the older one.
It was interesting to try anolder one, but I would still.
It's a wine for me that shouldbe enjoyed in its youth.
Speaker 1 (10:39):
Yeah, yeah, fair enough it was just a
philosophical difference.
I think With wines we struggledto put words, to which I think
is always a good sign.
Speaker 2 (10:48):
Yes, if Mel's lost for words and there's something
really good going on in theglass.
And, to be fair, me too.
Speaker 1 (10:54):
I mean, it's not like we're short on opinions here.
Speaker 2 (10:57):
You're so shy.
Okay, what's next?
My next one was the YarraYearing 2021 Pinot.
I was hoping you'd do a YarraYearing, so I'm not going for
the big reds, mainly becauseit's $130 and I just think Yarra
(11:18):
Valley Pinot can be a littlebit sort of bunchy and trendy at
times and I just think thatSarah's making a style.
That is from where it is from.
Yeah, okay, and not the bestPinot site in the world.
Yeah, but really, really solid,beautiful pinot.
(11:40):
$130, that is a lot.
It's a lot.
I'd love to see how it ages andI just think hats off for
making you know a pinot fromwhat people associate with a dry
red site.
So that's part of theviticulture team.
I think the amount of work thatthey do there and I just, yeah,
I thought that and theChardonnay were both really good
(12:02):
, but I went the Pinot.
Speaker 1 (12:03):
If I was spending my money, I would be getting the
Chardonnay yeah.
Speaker 2 (12:06):
I've got the Chardonnay at home.
Speaker 1 (12:10):
Actually, I've got a Chardonnay here too.
I'm going to stay there soonnext week.
To stay there soon next week.
Why the homestead?
Oh, did you for fun with somefriends?
Yeah, okay, um, I'm next.
So I'm actually I'm down to mylast two and I'm like which one
do I make my top?
I think I've decided, um, okay,my top, my second top top.
(12:34):
So this is technically.
Number four Is Valsch WelshRiesling.
It is that on your listing.
Speaker 2 (12:45):
That was my number one.
Speaker 1 (12:47):
Oh, no, okay, well we can pick the same wine, can't
we?
I mean, that makes it prettygood, to be honest.
Speaker 2 (12:53):
You go, you tell me about why you liked it.
Speaker 1 (12:56):
Because when we went back through it once again, we
really struggled to put words toit.
When I first smelt it, I waslike it smells like a curry and
you were like it is, it's curryleaf.
And we ended up saying lime,honey and curry and we were like
it's weird.
And I just love wines thataren't what you expect.
Speaker 2 (13:13):
Yep, and it was $40 from.
I mean that's like an LUC price, so maybe $60.
I was the same with you.
There were two wines in thattasting.
There was the Welsh Riesling,but also the Muscat Autonel,
yeah, which I thought was.
Speaker 1 (13:29):
The Muscat Autonel was really good too.
Yeah, that was a really goodwine.
Speaker 2 (13:33):
So can we do that as a dual second, even though that
was my number one.
Okay, okay, that can be a dualone.
Dual second yes, so now mynumber two.
I thought you would have pickeda pit.
Now a perfect day.
You remember the orangey nattyone?
Speaker 1 (13:45):
Oh yeah, no, that was fun, but I already did my one,
the Vellic.
Speaker 2 (13:49):
Velsch Riesling 2021.
Yeah, it was awesome $.
Yeah, it was awesome, $40.
All right, so I'll do my numberone now.
This is your number one.
So it was the 2022 Sabi WabiSemi from Hunter Valley.
No way, really.
No-transcript.
(14:10):
That was good.
Dull regions, not dull regions.
What was it called?
Dull hot regions?
No, it was a cool wines hotregions?
No, it was.
Anyway, it was about, you know,a lot of the Riverland and some
of the cool stuff that theywere doing up there, and I'd
previously had the Sabi WabiSemillon at Young Guns of Wine
(14:31):
Tasting and I was blown away byit.
It's not like super out thereSemillon, but it was just a
really nice iteration of whatSemillon should be and I, just
having tasted some recently thisweek Hunter Semillon, it just
is such a great wine.
Yeah, oh, I want to have itagain now Do you remember how
(14:53):
much it was?
No, I didn't write down theprice.
Speaker 1 (14:55):
I'll look it up because I really want to try it
again now.
I think it's $34.
Speaker 2 (15:05):
$30 to $40.
Okay, I mean it differs quite alot.
Speaker 1 (15:08):
What did we have?
The $22?
Speaker 2 (15:10):
Yeah, we had the $22.
Speaker 1 (15:12):
I want to try it again now.
I've kind of forgotten it, yep.
Speaker 2 (15:14):
Okay, it's a female woman winemaker too.
Speaker 1 (15:19):
That's cool, okay, so now it's just up to me to
finish it off.
So what are you?
The Mel Gilchrist is oh, I'mreading, okay, I've got your
quote here.
This is what you said about itA stunning beauty without makeup
is what you said about it astunning beauty without makeup
is what you said about this wine.
Can you guess, can you?
Speaker 2 (15:41):
guess the variety?
Um well, it can't.
Speaker 1 (15:42):
It can't be chardonnay, because makeup on,
so be riesling it's a riesling,it's the howard park riesling,
but it's the one from 2018.
That was amazing.
It was southern, so good, so itwasn't expensive 45 dollars,
meg, and I just like I know thatI hang shit on you when you
talk about riesling, and nowI've done this, um, so I'm a bit
(16:03):
of a hypocrite, but the like Ijust think about riesling, it's
like, oh yeah, oh what, you're adwan, you like riesling?
Speaker 2 (16:09):
yeah, I know, but see um.
But it is the thing aboutriesling is.
It comes in so many iterationsyou could never get.
It's like Paris.
If you're bored of life, what'sit say?
If you're bored of Paris,you're bored of life.
If you're bored of Riesling,you're bored of life.
There's so many versions of itin the world.
It never ceases to amaze andimpress me.
Speaker 1 (16:29):
Just the aged styles.
They make me melt.
They could make me cry.
I listened back to this episodeand I was speechless and you
were having to speak for mebecause I was having like a
moment.
Speaker 2 (16:39):
God Mel speechless.
Speaker 1 (16:40):
That is amazing I know, so that's my top one of
the year.
Thank you, Howard Park sent usthat one as well.
So thank you, Howard Park, forthat one.
All of the ones I mean.
We have such a diverse listhere, so I think that's awesome.
We will be putting up this liston our Instagram.
Definitely go revisit them,because we tasted some brilliant
(17:00):
wines this year.
Look, that's all for us.
Speaker 2 (17:08):
Yeah, I just want to say we introduced Wine News this
year for the first time and mypeople, the feedback that I've
got from people is that theylove it.
Yeah, and I was a bit worriedthat well, they just want to
hear us talk about wine.
But I think even people whoaren't in the wine industry like
to hear not only what's goingon in the news but an opinion on
it.
And we are opinionated and wehave got ourselves into trouble
(17:28):
a few times, but that's all goodbecause we, just as I said,
keep questioning.
Never take everything as fact.
You're allowed to have youropinion.
You're allowed to question whatthe gurus of the wine industry
say.
Yeah, and don't be afraid to doit.
Speaker 1 (17:42):
I think it's great we're making people chat and if
someone came in here today andsaid you were wrong when you
said about that, you'd say cool,I'm interested to know what you
think.
Yeah, so I think that we shouldall just be talking more and
just not accepting, because younecessarily You've got balls
telling me I'm wrong, okay.
Speaker 2 (18:01):
No, I yeah, I might sound like an arrogant wanker,
but I can be wrong and I but Ialso have my opinion.
No, but you accept it.
I think it's good.
Speaker 1 (18:17):
So, okay, the last thing I wanted to say is that
when we first started, it waslike we're going to do an
episode on pin and one I'm goingto do an episode.
It was like explaining things.
It was really simple.
But you know, as time goesalong, it just stuff gets harder
and so, um, we're kind ofstretching for topics all the
time.
So, definitely, let us knowwhat you want to hear from us.
Do you want to hear more onenews?
Do you want to hear moreinternational?
Do you want to hear more Idon't know cheaper stuff, more
expensive stuff.
Speaker 2 (18:34):
It will really help guide the direction of the
podcast for next year yeah, andI think that we don't want to be
in our own bubble, so yesexactly important to hear what
people want us to talk about.
I'm just laughing becausebilly's been eating milo out of
a cup, kind of and she's nowdeveloped a whole heap of
freckles around her face thatare my life.
Speaker 1 (18:50):
She does too.
She's found an old spoon.
Speaker 2 (18:54):
That had Milo on it and she's gorgeous.
And Billy Milo will be back atwork.
Are you saying goodbye?
Merry Christmas?
Oh, it's her first Christmas.
Oh, my God, all the firsts whenyou're having a baby.
I know she's Slytherin, ifpeople want to know what house
she's in, but we'll just leavethat for another day.
Speaker 1 (19:13):
She's ambitious, yeah , so next year it's going to be
a shake-up again.
We'll have to figure out how werecord next year.
I know We'll sort it out.
Anyway, we'll be back in NewYear's one way or another.
Have a wonderful Christmas andNew Year.
We will see you then.
Enjoy your next glass of wineand drink well.
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