March 20, 2025 • 22 mins
We dive into the world of chillable red wines,
What Meg's drinking: Running with Bulls
- Fringe Societe Gamay $21
- Garage Project Fairy Bread Red $28
- Chaffey Bros Not Your Grandma's Chillable Red $25
- Domane Wachau Blauer Zweigelt $30
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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.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, I'm yourmaster of wine, meg Brotman.
Speaker 2 (00:15):
Meg, we are doing some chilled reds, we are Last
days of summer, but I thinkthese can take you through right
to deepest, darkest winter, infact, because they're a good
transitional drink.
Good transitional drink, buteven in winter when you feel
like a white, but it's just,that's just a bit too cold.
Yeah, you can go for achillable red, because the
beauty about chillable red isyou're not really drinking at
(00:36):
fridge temperature.
Put it in the fridge, folks,but then get it out for at least
15 minutes, I think, and thattakes the real chill off it and
then they're eminently drinkable.
So I have been really gettinginto them these summer.
In fact, I've been throwingevery red that I own just in the
fridge, and I'll tell you whatit works.
Speaker 1 (00:55):
I reckon so far this year I've had just from people I
know, about five or six peoplejust reach out to me and say I
want to put reds in the fridge.
What should I buy?
So people are into it.
It's a growing category.
So look, we've done it beforebut we're like let's revisit it
because there's even more funstuff out there.
Speaker 2 (01:11):
Well, and Dan Murphy's.
I went onto the website whichI've been banned from.
What On my computer it comes upas, like, you can no longer
access this site.
I don't know what I've done.
It might just be a broken link.
No, this has happened formonths.
Okay, that's weird.
I can't buy this.
I have to do it from my phoneand then it's too hard.
Speaker 1 (01:30):
Anyway, I don't think DMM is as bad, Julie.
Speaker 2 (01:34):
No, I told Raph at my store and he went.
That sounds odd but I'll showyou.
Anyway, I just went in thereand I said chillable reds, and I
had like options, lots ofoptions.
Wow, they had to go all overthe store to find them, which I
thought was interesting.
Speaker 1 (01:49):
So they haven't made.
Yeah, maybe we should be askingsomeone from Dan to ask that
question.
Speaker 2 (01:57):
One of them is Ines Weigelt.
Speaker 1 (01:59):
Were any in the fridge.
Speaker 2 (02:00):
No, Interesting no, and it was yesterday which was
30 degrees.
Yeah, okay, Actually, tell alie, they may have been.
No, they weren't.
They were all room temperaturewhen I got them.
Speaker 1 (02:11):
Well, expect a call from us.
Sheds, yeah, all right, okay,so look, we're not getting into
it yet because first I have toask you what you've been
drinking.
Speaker 2 (02:20):
So, speaking of Chewable Reds, I had a running
with the Bulls 2021, I think itwas Garnacha the other night and
I wanted something light,cherry, fruity Grenache and put
it in the fridge Perfect and itwas bloody, bloody, bloody
delicious.
I bet it was.
And I had it with spag, whichpets go, that's not going to,
(02:44):
it's going to be too light.
It was actually really just theperfect wine for it.
It was because, you know,bolognese sauce isn't that heavy
or umami, it's pretty simple.
Mine is.
It was just really delightfuland it reminds me that I just
don't drink enough reds.
I have got so many reds in mywine fridge.
It's ridiculous.
(03:05):
Yep, yep, and I'll go to Dan'sand I'll buy a dozen bottles of
white for us to have during theweek you know, weeknight
drinking and then we never drinkred, even really in winter.
So I'm just forcing myself todo it.
Oh, why force yourself?
Well, the thing is the beautyabout doing this podcast is now
we get back tasting.
Well, the thing is the beautyabout doing this podcast is now
(03:25):
we get back tasting.
Speaker 1 (03:26):
So I've missed getting excited by all the wines
that we taste.
Speaker 2 (03:27):
You just get a bit lazy and complacent over summer,
yeah, anyway.
So yes, that's what I had.
Speaker 1 (03:32):
It was lovely.
Okay, that's what you've beendrinking, and have you got a fun
fact?
Speaker 2 (03:35):
A fun fact.
It's just the French, so youknow how the French have their
appellation system.
Yeah, and the Medoc has theCrou Bourgeois.
So it was really interestingwhen they did the classification
in 1855 of all the chateaux inBordeaux.
The chateaux were owned by therich, so the Crou Bourgeois
(03:56):
classification came about in the30s when people were very,
quite communist, as a kind ofwell, us farmers are actually
quite good at making wine aswell, so the rich had their posh
classification, whereas theaverage farmer wasn't allowed in
that classification because, hewasn't rich enough.
(04:17):
So, anyway, that's how theCrou-Bouchoir classification
came about.
Anyone in the Médoc that had acertain amount of land, rah, rah
, it was all fine, you could do.
It changed in 2000 where theyintroduced I think it was 2000,
a tiered system.
So there's Crue Bourgeois CrueBourgeois Exceptionnel, crue
Bourgeois Supérieur 470 peopleapplied and only 200 and
something 260 actually got it.
(04:40):
So that pissed off a lot ofpeople who then took it through
the courts for 12 years.
And in 2012, they came out witha new classification that
anyone with seven hectares Ithink it was, maybe it's four
hectares in the MEDOC couldapply for Crue Bourgeois year on
year.
You had to have five vintagesthat you had to show and they
(05:00):
were tasted, and then thiscommittee or panel would decide
if you could get it.
Speaker 1 (05:03):
So what does that?
Just live alongside theclassification system?
Yeah, they both just exist inharmony.
Speaker 2 (05:10):
And then in 2020, they redid it again.
Yeah, because it's supposed tobe done every eight years,
reintroducing, I think, cruBourgeois, exceptionnel
Superieur, and people's nosesare out of joint, and now people
are going.
We're not even going to bebothered doing it anymore, so
it's just but even just like.
Speaker 1 (05:30):
The border classification system is the
stupidest thing I've ever heard,like everyone just sat around.
What would you say?
40s?
1855 it was first day.
Oh my God, it was 1855 and westill use it.
Yeah, and the only change thathas been in 1973.
Speaker 2 (05:44):
Okay, the only change that has been in 1973.
Speaker 1 (05:48):
Okay, so 1855.
Yeah, bordeaux was just like.
We categorically decide thatwhat is it?
14 or something?
Speaker 2 (05:58):
No, there's five levels.
Five levels.
Speaker 1 (06:01):
But there's like a key.
I don't know how many producersor whatever, how many Grand
Crus are there.
Speaker 2 (06:07):
There's five premier Grand Crus.
So the top one.
There's five of the top one.
Speaker 1 (06:12):
Yeah, the top one, so there's only five.
That, yeah, okay.
So Bordeaux was like we've gotfive of the top, top, top and
they rank everyone, and that wasjust like how it will be for
the next 150 years, except forwhat this one changed.
It's so stupid.
Speaker 2 (06:25):
The one change was in 1973, Mouton Ross Shield became
a premier crew.
Speaker 1 (06:31):
And you'll still pay out the arse for them.
Speaker 2 (06:33):
Yep.
And then sometimes the Sankeumcrew or the fifth crews.
You're actually paying morethan you are for the second
crews because their qualitieshave improved.
Yes, it is Absolute bullshit,but they love a ranking.
Speaker 1 (06:44):
They love tradition, even when it doesn't make sense.
Speaker 2 (06:47):
Despite the, revolution, they still love a
ranking.
Speaker 1 (06:54):
I hate the idea of like tradition for the sake of
it when it's nonsensical, and Ithink French might be the kings
and queens of that.
Sorry French people.
Speaker 2 (07:02):
Le tradition.
Okay, so let's move tosomething that's not traditional
and French.
Speaker 1 (07:07):
No, absolutely not traditional at all.
Where are we starting with ourchildren's ranks?
Speaker 2 (07:10):
Matt, we're starting in France with Fringe Société
Gamay, from the southwest ofFrance, so it's called Comte
Tolozane, which is an IGP.
So southwest, no idea.
Céniac, all right.
So Southwest, no idea.
Ceniac, all right, okay.
14% alcohol.
(07:30):
It's a ripe and juicy gamay,plum and berry, with warm spices
and lively acidity.
Life is more interesting on thefringe.
That's cool.
Pricing Oops, I put the pricingaway, but Mella posted in her
notes $21.
Smells a bit bunchy kebmecky.
Speaker 1 (07:54):
Yeah, it smells yummy , it smells freaking delicious.
Speaker 2 (07:59):
It's actually really yummy.
Speaker 1 (08:00):
It smells.
Speaker 2 (08:02):
It's a bit like a cherry ripe it is, but it's even
got a chocolatey smell to it.
There's no coconut in there,people, but there's definitely
like a chocolate-coatedraspberry.
Speaker 1 (08:15):
It's a chocolate-coated raspberry.
That's what it is.
It's not a Cherry Ripe, it's achocolate-coated raspberry.
Speaker 2 (08:19):
Speaking of which?
Did you know how?
There's pineapple chunks.
Apparently, there's raspberrychunks.
Courtney was telling me aboutthem.
Speaker 1 (08:27):
We Apparently, there's raspberry chunks.
Mm-hmm, Courtney was telling meabout them.
We need to explore that.
Yummy.
It's fantastic, isn't it?
How freaking yum would that be?
Just like I don't know.
Nice weather.
Speaker 2 (08:36):
You know what?
It is, so fruity, you canalmost have that with
strawberries.
And you know, sitting downhaving your morning well, don't
say morning fruit, but you knowwhat I mean.
That would be a nice morningone that is really yummy.
And it's people.
This is, for me, is a big thing.
It's Gamay, which I'm not a fanof.
Oh my God, that is big for youto say that that's delicious,
that is just delicious.
Speaker 1 (08:58):
Oh my God, if you were.
No, it's so to be clear, it'snot serious, but it is so
delicious, what do you thinkit's a serious, it's not a
serious wine.
But wine doesn't have to beserious, it's just delicious.
Yeah, I know, but that's whatI'm trying to.
I'm saying that's a good thing.
Speaker 2 (09:14):
Yeah, that's.
That is like perfect.
That would please everyone.
Yeah, it's really yummy.
It's got a cute, I think, likea summer barbecue.
It a summer barbecue.
It's got a cute monkey on theback, or sort of a monkey, and
on the front it's strawberry.
And what do you think thatfruit is?
Looks a bit like apple but,yeah, it's cute fringe societe
(09:34):
gamay.
Is it non-vintage 2023?
Speaker 1 (09:38):
yeah, all right, absolutely yeah, we'll pay that.
That's great.
Good start cracking start.
Speaker 2 (09:44):
So chillable reds, they just the thing.
And it's a bit of a warm daytoday, so we're even though I'm
wearing 100% black.
So now I've got Fairy Bread Red, 2020 Field Blend Red from New
Zealand.
Speaker 1 (09:59):
Does it say Fairy Bread Red or just Fairy?
Oh yeah, fairy Bread Red, meg.
I don't know if I like thesound of that.
Speaker 2 (10:04):
Okay, so you will Okay.
2020.
Field Blend Red Nelson fromNelson in New Zealand.
We're throwing a party andwe've invited Nelson.
Pinot Noir 78%.
Riesling at 11%, gewurztraminerat 11%, fermented together for
an electric blend GewurztraminerA garage project made with help
(10:25):
from Kindali Wines, nice.
Speaker 1 (10:28):
I can't believe this is in Dan Murphy's.
That is so not something youwould ever expect to find in Dan
Murphy's.
Speaker 2 (10:34):
I think this one it might have been this one had a
sign on it.
When I looked on my phonerather than on my computer,
since I'm blocked.
I think it said clearance orsomething.
So this may be really cheap andI'm guessing it is it's.
It's got some leaves down thebottom of it and it's a 2020.
So they probably want to moveon pretty quickly.
(10:56):
So it is cloudy.
Speaker 1 (10:57):
I like.
I like everything you saidabout what's gone into it.
I just hate that it's calledfairy bread.
It makes me think it's going totaste like that one that we
tasted.
The 20 Crimes 19 Crimes.
Speaker 2 (11:09):
Oh, Kelly Red.
Speaker 1 (11:10):
Yeah, that's what I expect to taste when I hear
Fairy Bread.
Speaker 2 (11:12):
Well, this smells.
It's in a clear bottle.
Mm-hmm, it smells a little bittired.
Speaker 1 (11:20):
Oh, okay, mm-hmm.
Yeah, like it's not jumpingfrom the glass.
Speaker 2 (11:32):
No, and it is 2020 and it is in a clear bottle.
I think in its youth, thisprobably would have been really
lovely, but we're probablygetting it at a bit past its
best.
It's oxidative yeah, a bitcappuccino, but nice ideaative
yeah, a bit cappuccino, mm-hmm,but nice idea yeah, no.
(11:52):
No, mel didn't like that.
Okay, we're going to move on.
I would be a little less crueland say maybe some food Cook
with it Bam, jesus, I thoughtyou were trying to really be
nice.
Speaker 1 (12:05):
No, next we have Chaffee Brothers.
Speaker 2 (12:06):
Jesus, I thought you were trying to really be nice.
No.
Next we have Chaffee Brothers.
Okay, chillable Red, not yourGrandma's Red Barossa Grenache
and Mouvedre, again in a clearbottle, in a Riesling bottle,
which is interesting.
This is Not your Grandma's Red.
Grandma never tasted a red likethis Juicy and vibrant.
(12:26):
Handpicked Old vine, barossaGrenache, mouvedre, handcrafted
with minimal intervention.
The ultimate gillable red, coolfermented, with whole bunches
Unfind, vegan friendly, a lot ofinformation.
I actually had this in the UK.
Oh yeah, where's it fromChaffee Brothers?
I think they're sort of well,it's Barossa fruit.
Okay, barossa Grenache andMouvet.
(12:47):
Okay, I had a funny feelingthey were up around the
Riverland, though, but I couldbe wrong, okay.
Speaker 1 (12:56):
So this is 25.
And sorry, the last one was 28.
Yeah.
Speaker 2 (13:04):
So this is the UK label.
I was going to say, becausethey are imported by the same
importer that we, that Rob Dolanuses in the UK label.
I was going to say, becausethey are imported by the same
importer, that we, that RobDolan uses in the UK Notria.
Okay.
Speaker 1 (13:14):
How much would you want to spend on a chillable
bread?
What's your price range?
$20.
Yeah, I'd agree, this is $28.
It's getting up there, oh no,$25.
Speaker 2 (13:33):
Oh, fairy bread was 28.
That's very much like myrunning with the bulls.
Garnacha chilled down, it's gotthat lovely grenache red fruit,
confected red fruit, lovely,real sweet spot in the middle of
the palate.
Speaker 1 (13:48):
It's got more of a finish.
So the Gamay to start withexploded in your mouth and it
made itself known.
But this one has a softer start, but I think it has more of a
mid palate and finish.
Speaker 2 (14:02):
More of a serious wine, as you would say.
It's a bit more refined.
Yes, it's less of a drink andmore of a wine.
Speaker 1 (14:09):
Yeah, but I know I like it.
Speaker 2 (14:11):
Oh, I like it too.
I think it's lovely you knowwhat?
Speaker 1 (14:19):
that's really nice, oh, and it just needs sausages
pork and fennel sausages like ona warm night, watching maths,
that's oh my god oh my god,maybe I love it we'll do a maths
episode well, no, this is myequivalent to you.
You find food to pair witheverything.
Speaker 2 (14:38):
I'll find a tv show well, I just saw the one who's
57 cracking it that her bloke isupset, that she's.
I don't watch it, so don'tstart.
Everyone at work talks about it, do they?
No one, not enough people talkabout it.
In the UK it is Australianmaths On my political podcast,
pod Save the UK.
No, they didn't talk about it.
(14:59):
She talks about maths.
Speaker 1 (15:00):
Australian maths.
Okay, well, it's fantastic,it's great TV, and I'll fight
anyone who tries to tell me thatit's not.
Speaker 2 (15:06):
Courtney's sister-in-law, who's from Czech
in Europe.
She's a psychologist and she'sbeen really getting into it
because of the psychology.
Speaker 1 (15:15):
No, it is Like the fact that these producers this
is not a maths podcast, okaywell, it's not an American
podcast, american politics, giveme my moment.
The fact that these producerscan unleash so much crazy in
these people, I find soimpressive, and that's all I'll
say.
It's a great show to watch.
Speaker 2 (15:35):
Okay, so for those of you who watch Mavs, who is this
in a glass?
Speaker 1 (15:42):
Oh, it's subtle and nice.
So it's like Rhi, it's justlike that nice girl.
Speaker 2 (15:49):
Rhi.
Speaker 1 (15:49):
Who is, yeah, no, but like the Gamay, who's like big
and bouncy and making itselfknown but like awesome and we
love it, is that blonde chickand I don't know her name that
she's like super awesome and hasthis great personality but we
actually love her, whereasnormally the ones with the big
personalities end up beingvillains.
Speaker 2 (16:08):
But okay, so back to chillable reds.
I'll just nod it off there.
For me, yeah, the beauty aboutchillable reds is what makes
them chillable versus any red isthat the fruit has to be
brought forward and the tanninswill often appear dustier and
chalkier, but they won'toverpower the fruit and that's
(16:30):
how you know.
I think for me, that is mydefinition of a chillable red
that the fruit has to come tothe fore and the tannins may be
a little bit heightened by thechill, but they're not
overpowering the fruit.
Love it.
Heightened by the chill, butthey're not overpowering the
fruit.
Love it.
So that one's from Australia.
The next one that I've got is aZweigelt from Austria Awesome.
So this wasn't in the funky,chillable red section.
(16:53):
This is just a wine that we'veactually had before, but maybe
not from this producer.
Okay, I just thought it mightbe a nice chill chillable room.
I love it.
My only concern is that it hasquite high acid sveigelt, so
it's a blur sveigelt.
So blur just means like blue orred.
2022 domain vacal sveigelt, andthis is an austrian variety.
(17:21):
Um, yeah, just thought I'd tryit.
This was a little bit moreexpensive.
I think it was like a $31.
So you're paying wine pricesversus wine drink prices, I
guess.
But I guess, yeah, yeah.
But this is the thing about theChilliwool Ritz.
I think it is a market.
(17:41):
I think PetN's hit its.
Yeah, no, it's not getting anybigger than it is now, whereas I
think Chilliwool Reds will, andI think for those inland,
warmer regions, it's somethingthat they could really start to
focus on because it is a validyou know people the older guard
(18:08):
of the wine industry don't likewine-based drinks.
Do you know what I mean?
Yes, like where we're mixingthings and I don't see that
there's any problem with us,particularly in a time of
oversupply.
True Of trying somethingdifferent.
It's not going to be foreveryone.
There's still the people youknow who collect, like we were
talking about last week, theirloo and estates and everything.
(18:28):
But for you and me, and morefor your young, funky crowd, you
know, on a Sunday night theyjust want something cool and
easy to drink.
That's not going to give them,you know, hangover, because it's
14.5% alcohol they don't haveto think about.
They can watch maths and watchtheir brain cells dissolve,
watching maths and drink thewine and not dissolve anymore.
Yeah, brain cells, I mean.
(18:50):
That's why we watch it no I knowit is like I assume that maths
was for idiot people, but all myreally intelligent friends
watch it it is.
Speaker 1 (19:00):
It's an exercise in psychology.
It's fascinating.
Back to the wine.
Okay, I don't know, I'mreserving.
I don't know you talk first.
It's savory, it's not fruitforward.
It's a really differentexpression.
You're right and I think that Ilike the nose.
(19:25):
There's something wrong.
Is it bready or something?
There's just something.
No, it's got.
Speaker 2 (19:29):
it's a little bit like under, it's like horsey.
Speaker 1 (19:34):
Oh, I taste horse and you know what.
I don't mind that in normalwine, especially European wine,
but I wonder if chilling it hasbrought it forward more.
Speaker 2 (19:50):
I don't smell horse.
For me it's a little bit green.
Speaker 1 (19:55):
Yeah, okay, yeah, I'm happy with it.
Speaker 2 (19:57):
And that's sort of like a bit like Cabernet Franc
when it's not ripe.
Speaker 1 (20:00):
Yes, and so I guess chilling it has made that, so
that was just an experiment.
Speaker 2 (20:05):
I mean the Austrians don't say you know, chill it.
But, I just thought, having hadit before, that it could be a
good option, although, that said, a bit of a stupid idea,
because I'm not spending $30 ona wine I'm putting in the fridge
.
No, I'm just not.
No.
Speaker 1 (20:20):
Okay.
So then, to finish off, if yougo to a liquor store and there
are no wines that specificallysay, tell me what should people
look for?
We've talked about Grenache.
Speaker 2 (20:33):
Thin-skinned varieties, because you don't
want anything with too muchtannin to start with and you
want something that you know hasgot berry fruit.
So Gamay is a good one, gamayThin Skin Pinot.
Speaker 1 (20:45):
Gamay Grenache Pinot yeah, and Grenache.
Speaker 2 (20:49):
Yeah, all of those they would be the top three and,
like the Fairy Bread, maybesomething that's blended in with
some whites, because you cancall it whatever you like.
Yeah, that's the other thing.
You don't have to play by therules.
The other thing I would say ifthey name the vintage, make it
current, as close to when you'redrinking, if you're in 25, as
(21:11):
close to 2025 as you possiblycan.
I think that's what poor FairyBread's issue was Too old mate,
yeah.
Speaker 1 (21:18):
Okay, what's your pick of the tasting?
Speaker 2 (21:22):
The Gamay, the Fringe Société Gamay.
Speaker 1 (21:26):
Never thought I'd see a day where your pick of the
tasting was Gamay.
Speaker 2 (21:29):
I know I loved that.
Speaker 1 (21:31):
And it's 14% alcohol.
Yeah, you would never know,would you?
That's crazy.
Mine would definitely be theChaffee Brothers.
Speaker 2 (21:38):
Chaffee Brothers.
Speaker 1 (21:39):
Yeah, at the start I wasn't sold on it.
I think after the Gamay, theGamay is so big and vibrant and
it just makes itself so knownand at the start I was like, nah
, it's not as good.
But the more I drank it, themore I understood and I was like
, oh, I like you, well done, allright.
So we will see you next week.
Until then, enjoy your nextglass of wine.
Hi and welcome to Wine with Meg and Mel.
We are here to help younavigate the world of wine.
I'm Mel Gilchrist, I'm yourmaster of wine, meg Brotman.
Speaker 2 (00:15):
Meg, we are doing some chilled reds, we are Last
days of summer, but I thinkthese can take you through right
to deepest, darkest winter, infact, because they're a good
transitional drink.
Good transitional drink, buteven in winter when you feel
like a white, but it's just,that's just a bit too cold.
Yeah, you can go for achillable red, because the
beauty about chillable red isyou're not really drinking at
(00:36):
fridge temperature.
Put it in the fridge, folks,but then get it out for at least
15 minutes, I think, and thattakes the real chill off it and
then they're eminently drinkable.
So I have been really gettinginto them these summer.
In fact, I've been throwingevery red that I own just in the
fridge, and I'll tell you whatit works.
Speaker 1 (00:55):
I reckon so far this year I've had just from people I
know, about five or six peoplejust reach out to me and say I
want to put reds in the fridge.
What should I buy?
So people are into it.
It's a growing category.
So look, we've done it beforebut we're like let's revisit it
because there's even more funstuff out there.
Speaker 2 (01:11):
Well, and Dan Murphy's.
I went onto the website whichI've been banned from.
What On my computer it comes upas, like, you can no longer
access this site.
I don't know what I've done.
It might just be a broken link.
No, this has happened formonths.
Okay, that's weird.
I can't buy this.
I have to do it from my phoneand then it's too hard.
Speaker 1 (01:30):
Anyway, I don't think DMM is as bad, Julie.
Speaker 2 (01:34):
No, I told Raph at my store and he went.
That sounds odd but I'll showyou.
Anyway, I just went in thereand I said chillable reds, and I
had like options, lots ofoptions.
Wow, they had to go all overthe store to find them, which I
thought was interesting.
Speaker 1 (01:49):
So they haven't made.
Yeah, maybe we should be askingsomeone from Dan to ask that
question.
Speaker 2 (01:57):
One of them is Ines Weigelt.
Speaker 1 (01:59):
Were any in the fridge.
Speaker 2 (02:00):
No, Interesting no, and it was yesterday which was
30 degrees.
Yeah, okay, Actually, tell alie, they may have been.
No, they weren't.
They were all room temperaturewhen I got them.
Speaker 1 (02:11):
Well, expect a call from us.
Sheds, yeah, all right, okay,so look, we're not getting into
it yet because first I have toask you what you've been
drinking.
Speaker 2 (02:20):
So, speaking of Chewable Reds, I had a running
with the Bulls 2021, I think itwas Garnacha the other night and
I wanted something light,cherry, fruity Grenache and put
it in the fridge Perfect and itwas bloody, bloody, bloody
delicious.
I bet it was.
And I had it with spag, whichpets go, that's not going to,
(02:44):
it's going to be too light.
It was actually really just theperfect wine for it.
It was because, you know,bolognese sauce isn't that heavy
or umami, it's pretty simple.
Mine is.
It was just really delightfuland it reminds me that I just
don't drink enough reds.
I have got so many reds in mywine fridge.
It's ridiculous.
(03:05):
Yep, yep, and I'll go to Dan'sand I'll buy a dozen bottles of
white for us to have during theweek you know, weeknight
drinking and then we never drinkred, even really in winter.
So I'm just forcing myself todo it.
Oh, why force yourself?
Well, the thing is the beautyabout doing this podcast is now
we get back tasting.
Well, the thing is the beautyabout doing this podcast is now
(03:25):
we get back tasting.
Speaker 1 (03:26):
So I've missed getting excited by all the wines
that we taste.
Speaker 2 (03:27):
You just get a bit lazy and complacent over summer,
yeah, anyway.
So yes, that's what I had.
Speaker 1 (03:32):
It was lovely.
Okay, that's what you've beendrinking, and have you got a fun
fact?
Speaker 2 (03:35):
A fun fact.
It's just the French, so youknow how the French have their
appellation system.
Yeah, and the Medoc has theCrou Bourgeois.
So it was really interestingwhen they did the classification
in 1855 of all the chateaux inBordeaux.
The chateaux were owned by therich, so the Crou Bourgeois
(03:56):
classification came about in the30s when people were very,
quite communist, as a kind ofwell, us farmers are actually
quite good at making wine aswell, so the rich had their posh
classification, whereas theaverage farmer wasn't allowed in
that classification because, hewasn't rich enough.
(04:17):
So, anyway, that's how theCrou-Bouchoir classification
came about.
Anyone in the Médoc that had acertain amount of land, rah, rah
, it was all fine, you could do.
It changed in 2000 where theyintroduced I think it was 2000,
a tiered system.
So there's Crue Bourgeois CrueBourgeois Exceptionnel, crue
Bourgeois Supérieur 470 peopleapplied and only 200 and
something 260 actually got it.
(04:40):
So that pissed off a lot ofpeople who then took it through
the courts for 12 years.
And in 2012, they came out witha new classification that
anyone with seven hectares Ithink it was, maybe it's four
hectares in the MEDOC couldapply for Crue Bourgeois year on
year.
You had to have five vintagesthat you had to show and they
(05:00):
were tasted, and then thiscommittee or panel would decide
if you could get it.
Speaker 1 (05:03):
So what does that?
Just live alongside theclassification system?
Yeah, they both just exist inharmony.
Speaker 2 (05:10):
And then in 2020, they redid it again.
Yeah, because it's supposed tobe done every eight years,
reintroducing, I think, cruBourgeois, exceptionnel
Superieur, and people's nosesare out of joint, and now people
are going.
We're not even going to bebothered doing it anymore, so
it's just but even just like.
Speaker 1 (05:30):
The border classification system is the
stupidest thing I've ever heard,like everyone just sat around.
What would you say?
40s?
1855 it was first day.
Oh my God, it was 1855 and westill use it.
Yeah, and the only change thathas been in 1973.
Speaker 2 (05:44):
Okay, the only change that has been in 1973.
Speaker 1 (05:48):
Okay, so 1855.
Yeah, bordeaux was just like.
We categorically decide thatwhat is it?
14 or something?
Speaker 2 (05:58):
No, there's five levels.
Five levels.
Speaker 1 (06:01):
But there's like a key.
I don't know how many producersor whatever, how many Grand
Crus are there.
Speaker 2 (06:07):
There's five premier Grand Crus.
So the top one.
There's five of the top one.
Speaker 1 (06:12):
Yeah, the top one, so there's only five.
That, yeah, okay.
So Bordeaux was like we've gotfive of the top, top, top and
they rank everyone, and that wasjust like how it will be for
the next 150 years, except forwhat this one changed.
It's so stupid.
Speaker 2 (06:25):
The one change was in 1973, Mouton Ross Shield became
a premier crew.
Speaker 1 (06:31):
And you'll still pay out the arse for them.
Speaker 2 (06:33):
Yep.
And then sometimes the Sankeumcrew or the fifth crews.
You're actually paying morethan you are for the second
crews because their qualitieshave improved.
Yes, it is Absolute bullshit,but they love a ranking.
Speaker 1 (06:44):
They love tradition, even when it doesn't make sense.
Speaker 2 (06:47):
Despite the, revolution, they still love a
ranking.
Speaker 1 (06:54):
I hate the idea of like tradition for the sake of
it when it's nonsensical, and Ithink French might be the kings
and queens of that.
Sorry French people.
Speaker 2 (07:02):
Le tradition.
Okay, so let's move tosomething that's not traditional
and French.
Speaker 1 (07:07):
No, absolutely not traditional at all.
Where are we starting with ourchildren's ranks?
Speaker 2 (07:10):
Matt, we're starting in France with Fringe Société
Gamay, from the southwest ofFrance, so it's called Comte
Tolozane, which is an IGP.
So southwest, no idea.
Céniac, all right.
So Southwest, no idea.
Ceniac, all right, okay.
14% alcohol.
(07:30):
It's a ripe and juicy gamay,plum and berry, with warm spices
and lively acidity.
Life is more interesting on thefringe.
That's cool.
Pricing Oops, I put the pricingaway, but Mella posted in her
notes $21.
Smells a bit bunchy kebmecky.
Speaker 1 (07:54):
Yeah, it smells yummy , it smells freaking delicious.
Speaker 2 (07:59):
It's actually really yummy.
Speaker 1 (08:00):
It smells.
Speaker 2 (08:02):
It's a bit like a cherry ripe it is, but it's even
got a chocolatey smell to it.
There's no coconut in there,people, but there's definitely
like a chocolate-coatedraspberry.
Speaker 1 (08:15):
It's a chocolate-coated raspberry.
That's what it is.
It's not a Cherry Ripe, it's achocolate-coated raspberry.
Speaker 2 (08:19):
Speaking of which?
Did you know how?
There's pineapple chunks.
Apparently, there's raspberrychunks.
Courtney was telling me aboutthem.
Speaker 1 (08:27):
We Apparently, there's raspberry chunks.
Mm-hmm, Courtney was telling meabout them.
We need to explore that.
Yummy.
It's fantastic, isn't it?
How freaking yum would that be?
Just like I don't know.
Nice weather.
Speaker 2 (08:36):
You know what?
It is, so fruity, you canalmost have that with
strawberries.
And you know, sitting downhaving your morning well, don't
say morning fruit, but you knowwhat I mean.
That would be a nice morningone that is really yummy.
And it's people.
This is, for me, is a big thing.
It's Gamay, which I'm not a fanof.
Oh my God, that is big for youto say that that's delicious,
that is just delicious.
Speaker 1 (08:58):
Oh my God, if you were.
No, it's so to be clear, it'snot serious, but it is so
delicious, what do you thinkit's a serious, it's not a
serious wine.
But wine doesn't have to beserious, it's just delicious.
Yeah, I know, but that's whatI'm trying to.
I'm saying that's a good thing.
Speaker 2 (09:14):
Yeah, that's.
That is like perfect.
That would please everyone.
Yeah, it's really yummy.
It's got a cute, I think, likea summer barbecue.
It a summer barbecue.
It's got a cute monkey on theback, or sort of a monkey, and
on the front it's strawberry.
And what do you think thatfruit is?
Looks a bit like apple but,yeah, it's cute fringe societe
(09:34):
gamay.
Is it non-vintage 2023?
Speaker 1 (09:38):
yeah, all right, absolutely yeah, we'll pay that.
That's great.
Good start cracking start.
Speaker 2 (09:44):
So chillable reds, they just the thing.
And it's a bit of a warm daytoday, so we're even though I'm
wearing 100% black.
So now I've got Fairy Bread Red, 2020 Field Blend Red from New
Zealand.
Speaker 1 (09:59):
Does it say Fairy Bread Red or just Fairy?
Oh yeah, fairy Bread Red, meg.
I don't know if I like thesound of that.
Speaker 2 (10:04):
Okay, so you will Okay.
2020.
Field Blend Red Nelson fromNelson in New Zealand.
We're throwing a party andwe've invited Nelson.
Pinot Noir 78%.
Riesling at 11%, gewurztraminerat 11%, fermented together for
an electric blend GewurztraminerA garage project made with help
(10:25):
from Kindali Wines, nice.
Speaker 1 (10:28):
I can't believe this is in Dan Murphy's.
That is so not something youwould ever expect to find in Dan
Murphy's.
Speaker 2 (10:34):
I think this one it might have been this one had a
sign on it.
When I looked on my phonerather than on my computer,
since I'm blocked.
I think it said clearance orsomething.
So this may be really cheap andI'm guessing it is it's.
It's got some leaves down thebottom of it and it's a 2020.
So they probably want to moveon pretty quickly.
(10:56):
So it is cloudy.
Speaker 1 (10:57):
I like.
I like everything you saidabout what's gone into it.
I just hate that it's calledfairy bread.
It makes me think it's going totaste like that one that we
tasted.
The 20 Crimes 19 Crimes.
Speaker 2 (11:09):
Oh, Kelly Red.
Speaker 1 (11:10):
Yeah, that's what I expect to taste when I hear
Fairy Bread.
Speaker 2 (11:12):
Well, this smells.
It's in a clear bottle.
Mm-hmm, it smells a little bittired.
Speaker 1 (11:20):
Oh, okay, mm-hmm.
Yeah, like it's not jumpingfrom the glass.
Speaker 2 (11:32):
No, and it is 2020 and it is in a clear bottle.
I think in its youth, thisprobably would have been really
lovely, but we're probablygetting it at a bit past its
best.
It's oxidative yeah, a bitcappuccino, but nice ideaative
yeah, a bit cappuccino, mm-hmm,but nice idea yeah, no.
(11:52):
No, mel didn't like that.
Okay, we're going to move on.
I would be a little less crueland say maybe some food Cook
with it Bam, jesus, I thoughtyou were trying to really be
nice.
Speaker 1 (12:05):
No, next we have Chaffee Brothers.
Speaker 2 (12:06):
Jesus, I thought you were trying to really be nice.
No.
Next we have Chaffee Brothers.
Okay, chillable Red, not yourGrandma's Red Barossa Grenache
and Mouvedre, again in a clearbottle, in a Riesling bottle,
which is interesting.
This is Not your Grandma's Red.
Grandma never tasted a red likethis Juicy and vibrant.
(12:26):
Handpicked Old vine, barossaGrenache, mouvedre, handcrafted
with minimal intervention.
The ultimate gillable red, coolfermented, with whole bunches
Unfind, vegan friendly, a lot ofinformation.
I actually had this in the UK.
Oh yeah, where's it fromChaffee Brothers?
I think they're sort of well,it's Barossa fruit.
Okay, barossa Grenache andMouvet.
(12:47):
Okay, I had a funny feelingthey were up around the
Riverland, though, but I couldbe wrong, okay.
Speaker 1 (12:56):
So this is 25.
And sorry, the last one was 28.
Yeah.
Speaker 2 (13:04):
So this is the UK label.
I was going to say, becausethey are imported by the same
importer that we, that Rob Dolanuses in the UK label.
I was going to say, becausethey are imported by the same
importer, that we, that RobDolan uses in the UK Notria.
Okay.
Speaker 1 (13:14):
How much would you want to spend on a chillable
bread?
What's your price range?
$20.
Yeah, I'd agree, this is $28.
It's getting up there, oh no,$25.
Speaker 2 (13:33):
Oh, fairy bread was 28.
That's very much like myrunning with the bulls.
Garnacha chilled down, it's gotthat lovely grenache red fruit,
confected red fruit, lovely,real sweet spot in the middle of
the palate.
Speaker 1 (13:48):
It's got more of a finish.
So the Gamay to start withexploded in your mouth and it
made itself known.
But this one has a softer start, but I think it has more of a
mid palate and finish.
Speaker 2 (14:02):
More of a serious wine, as you would say.
It's a bit more refined.
Yes, it's less of a drink andmore of a wine.
Speaker 1 (14:09):
Yeah, but I know I like it.
Speaker 2 (14:11):
Oh, I like it too.
I think it's lovely you knowwhat?
Speaker 1 (14:19):
that's really nice, oh, and it just needs sausages
pork and fennel sausages like ona warm night, watching maths,
that's oh my god oh my god,maybe I love it we'll do a maths
episode well, no, this is myequivalent to you.
You find food to pair witheverything.
Speaker 2 (14:38):
I'll find a tv show well, I just saw the one who's
57 cracking it that her bloke isupset, that she's.
I don't watch it, so don'tstart.
Everyone at work talks about it, do they?
No one, not enough people talkabout it.
In the UK it is Australianmaths On my political podcast,
pod Save the UK.
No, they didn't talk about it.
(14:59):
She talks about maths.
Speaker 1 (15:00):
Australian maths.
Okay, well, it's fantastic,it's great TV, and I'll fight
anyone who tries to tell me thatit's not.
Speaker 2 (15:06):
Courtney's sister-in-law, who's from Czech
in Europe.
She's a psychologist and she'sbeen really getting into it
because of the psychology.
Speaker 1 (15:15):
No, it is Like the fact that these producers this
is not a maths podcast, okaywell, it's not an American
podcast, american politics, giveme my moment.
The fact that these producerscan unleash so much crazy in
these people, I find soimpressive, and that's all I'll
say.
It's a great show to watch.
Speaker 2 (15:35):
Okay, so for those of you who watch Mavs, who is this
in a glass?
Speaker 1 (15:42):
Oh, it's subtle and nice.
So it's like Rhi, it's justlike that nice girl.
Speaker 2 (15:49):
Rhi.
Speaker 1 (15:49):
Who is, yeah, no, but like the Gamay, who's like big
and bouncy and making itselfknown but like awesome and we
love it, is that blonde chickand I don't know her name that
she's like super awesome and hasthis great personality but we
actually love her, whereasnormally the ones with the big
personalities end up beingvillains.
Speaker 2 (16:08):
But okay, so back to chillable reds.
I'll just nod it off there.
For me, yeah, the beauty aboutchillable reds is what makes
them chillable versus any red isthat the fruit has to be
brought forward and the tanninswill often appear dustier and
chalkier, but they won'toverpower the fruit and that's
(16:30):
how you know.
I think for me, that is mydefinition of a chillable red
that the fruit has to come tothe fore and the tannins may be
a little bit heightened by thechill, but they're not
overpowering the fruit.
Love it.
Heightened by the chill, butthey're not overpowering the
fruit.
Love it.
So that one's from Australia.
The next one that I've got is aZweigelt from Austria Awesome.
So this wasn't in the funky,chillable red section.
(16:53):
This is just a wine that we'veactually had before, but maybe
not from this producer.
Okay, I just thought it mightbe a nice chill chillable room.
I love it.
My only concern is that it hasquite high acid sveigelt, so
it's a blur sveigelt.
So blur just means like blue orred.
2022 domain vacal sveigelt, andthis is an austrian variety.
(17:21):
Um, yeah, just thought I'd tryit.
This was a little bit moreexpensive.
I think it was like a $31.
So you're paying wine pricesversus wine drink prices, I
guess.
But I guess, yeah, yeah.
But this is the thing about theChilliwool Ritz.
I think it is a market.
(17:41):
I think PetN's hit its.
Yeah, no, it's not getting anybigger than it is now, whereas I
think Chilliwool Reds will, andI think for those inland,
warmer regions, it's somethingthat they could really start to
focus on because it is a validyou know people the older guard
(18:08):
of the wine industry don't likewine-based drinks.
Do you know what I mean?
Yes, like where we're mixingthings and I don't see that
there's any problem with us,particularly in a time of
oversupply.
True Of trying somethingdifferent.
It's not going to be foreveryone.
There's still the people youknow who collect, like we were
talking about last week, theirloo and estates and everything.
(18:28):
But for you and me, and morefor your young, funky crowd, you
know, on a Sunday night theyjust want something cool and
easy to drink.
That's not going to give them,you know, hangover, because it's
14.5% alcohol they don't haveto think about.
They can watch maths and watchtheir brain cells dissolve,
watching maths and drink thewine and not dissolve anymore.
Yeah, brain cells, I mean.
(18:50):
That's why we watch it no I knowit is like I assume that maths
was for idiot people, but all myreally intelligent friends
watch it it is.
Speaker 1 (19:00):
It's an exercise in psychology.
It's fascinating.
Back to the wine.
Okay, I don't know, I'mreserving.
I don't know you talk first.
It's savory, it's not fruitforward.
It's a really differentexpression.
You're right and I think that Ilike the nose.
(19:25):
There's something wrong.
Is it bready or something?
There's just something.
No, it's got.
Speaker 2 (19:29):
it's a little bit like under, it's like horsey.
Speaker 1 (19:34):
Oh, I taste horse and you know what.
I don't mind that in normalwine, especially European wine,
but I wonder if chilling it hasbrought it forward more.
Speaker 2 (19:50):
I don't smell horse.
For me it's a little bit green.
Speaker 1 (19:55):
Yeah, okay, yeah, I'm happy with it.
Speaker 2 (19:57):
And that's sort of like a bit like Cabernet Franc
when it's not ripe.
Speaker 1 (20:00):
Yes, and so I guess chilling it has made that, so
that was just an experiment.
Speaker 2 (20:05):
I mean the Austrians don't say you know, chill it.
But, I just thought, having hadit before, that it could be a
good option, although, that said, a bit of a stupid idea,
because I'm not spending $30 ona wine I'm putting in the fridge
.
No, I'm just not.
No.
Speaker 1 (20:20):
Okay.
So then, to finish off, if yougo to a liquor store and there
are no wines that specificallysay, tell me what should people
look for?
We've talked about Grenache.
Speaker 2 (20:33):
Thin-skinned varieties, because you don't
want anything with too muchtannin to start with and you
want something that you know hasgot berry fruit.
So Gamay is a good one, gamayThin Skin Pinot.
Speaker 1 (20:45):
Gamay Grenache Pinot yeah, and Grenache.
Speaker 2 (20:49):
Yeah, all of those they would be the top three and,
like the Fairy Bread, maybesomething that's blended in with
some whites, because you cancall it whatever you like.
Yeah, that's the other thing.
You don't have to play by therules.
The other thing I would say ifthey name the vintage, make it
current, as close to when you'redrinking, if you're in 25, as
(21:11):
close to 2025 as you possiblycan.
I think that's what poor FairyBread's issue was Too old mate,
yeah.
Speaker 1 (21:18):
Okay, what's your pick of the tasting?
Speaker 2 (21:22):
The Gamay, the Fringe Société Gamay.
Speaker 1 (21:26):
Never thought I'd see a day where your pick of the
tasting was Gamay.
Speaker 2 (21:29):
I know I loved that.
Speaker 1 (21:31):
And it's 14% alcohol.
Yeah, you would never know,would you?
That's crazy.
Mine would definitely be theChaffee Brothers.
Speaker 2 (21:38):
Chaffee Brothers.
Speaker 1 (21:39):
Yeah, at the start I wasn't sold on it.
I think after the Gamay, theGamay is so big and vibrant and
it just makes itself so knownand at the start I was like, nah
, it's not as good.
But the more I drank it, themore I understood and I was like
, oh, I like you, well done, allright.
So we will see you next week.
Until then, enjoy your nextglass of wine.
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