October 10, 2024 • 17 mins
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Speaker 1 (00:01):
The Robin and Jit Podcast. Well, we love it when
somebody brings gifts, Kurt, and we love it even more
when it's wine or champagne. So welcome, Welcome to the studio.
Normally this is not a drinking studio, but I love
that we're going to try something different today because you
are a somelier correct for Imporium hotel at South Bank.
(00:23):
All right, So how does one become a semelier?
Speaker 2 (00:26):
Years and years of training and experience but a lot
of drinking.
Speaker 3 (00:30):
Yeah, is a smelia. It's a French name for wine
x wine expert.
Speaker 1 (00:35):
Yes, let's know me that, okay?
Speaker 2 (00:37):
Yeah?
Speaker 1 (00:37):
And so did you start off with the goon bags
at high school? We've all been there.
Speaker 2 (00:42):
Okay, good, but yes, much more restraints now.
Speaker 4 (00:46):
So it's I've got a final palette.
Speaker 2 (00:48):
And that's just purely from chasing wine every day, right,
literally every day.
Speaker 3 (00:53):
Got a great job. Are you one of those silly
people that takes a swig and then spits it out?
Speaker 4 (00:58):
Yes, one hundred. If I don't like it, it's gone, right.
Speaker 1 (01:01):
What about if you do? Like you you drink it?
Speaker 4 (01:02):
There, I definitely swallow.
Speaker 1 (01:03):
Oh okay, And so there's there's quite what's happening with
champagne at the moment. There's a lot going on with
importing a champagne.
Speaker 4 (01:11):
Absolutely.
Speaker 2 (01:12):
So we have a massive event coming up on the
twenty fifth of October at seven pm we are hosting
World Champagne Day. We are calling it the Tour de Champagna.
You can try over twenty maisons and that equates to
over forty couves.
Speaker 4 (01:27):
In the room.
Speaker 3 (01:28):
I don't know what you're saying, what does that mean?
Speaker 2 (01:30):
So it means that you're going to try over forty
different types of champagnes in the room.
Speaker 3 (01:35):
Wow.
Speaker 2 (01:36):
And if you purchase a premium ticket, you can try
all the premium wines that are from different maisons in
the room. Well, now, what's a mason, great, It's it's
like a chateau. So a mason is a house referred to. Yes,
for example, all the different brands there that is a mason, right,
And what's a couv cove a couveuve their style of
(01:58):
wines that they're representing, so from a brute all the
way up to their absolute premium one offering. So every
mason has a particular brand or name of a champagne
that they it's their primary style, their stylistic ways.
Speaker 1 (02:16):
When when we're talking about champagne, how important is the price?
Like you know, you know sometimes that you get these
hundred two hundred thousand dollars bottles and then you've got
the real cheap ones, Like is the price always an
indicator that it's going to be good?
Speaker 4 (02:30):
No? Okay, not always.
Speaker 2 (02:33):
As I was just saying earlier, your palette is as
unique an individual as your thumb print.
Speaker 4 (02:38):
So it really comes down to the buyer. So what
you might like might.
Speaker 2 (02:43):
Be different to what you're into, as as am I,
And so the price doesn't have.
Speaker 4 (02:48):
To reflect the quality or whether it's better.
Speaker 5 (02:53):
What's your Yeah, what's your old time favorite champagne?
Speaker 4 (03:01):
I always go back to pol.
Speaker 1 (03:03):
Is that does it look like Paul Rodgers? Yes? Yes, okay?
And is that what about bang for your buck or
is that.
Speaker 4 (03:11):
That's that's exactly where it sits.
Speaker 2 (03:13):
But we were talking about their premium offering, so that
is sir Winston Churchill. Yes, it comes with a price tag,
but it's worth every sight.
Speaker 3 (03:21):
And how much is the price tag?
Speaker 4 (03:23):
Usually around four hundred dollars?
Speaker 1 (03:25):
Wow, okay, it's well worth It must be delicious.
Speaker 3 (03:30):
Is there any of the really ritzy ones you don't like.
Speaker 1 (03:33):
Yes, all right, So now and you've got a lot
of poured We can't see any labels, but you've poured
some glasses of champagne. I know these are not champagne flutes.
These are more like they look like a white wine glass.
Speaker 2 (03:48):
These are actually lemon glasses. They are made in France,
ram which is one of the most famous cities of champagne,
and they're made specifically for.
Speaker 4 (04:01):
Crew champagnes. They are flutes. They are just grand flute.
Speaker 1 (04:06):
They're much bigger, aren't they.
Speaker 3 (04:07):
Wow, you can get more champagne bag for your button?
Speaker 1 (04:10):
Yeah, yes, decent poor Yeah okay, And so what are
we going to do. We're going to try these and
work out if it's or how are we going to
play this game?
Speaker 2 (04:21):
So we've got three bottles of champagne, three different brands,
and there's three different price points. Yes, and we'll taste
the wines and I just want you to guess what
you think the price point is for the wine and
what style of wine it is. Okay, if it's vintage,
it's non vintage.
Speaker 3 (04:41):
I have no idea.
Speaker 5 (04:42):
I'll just be like, this is the most expensive. So
have we got a range from what towards?
Speaker 2 (04:47):
Yes, we'll go from one hundred dollars a bottle, yes, correct,
up to four forty.
Speaker 1 (04:54):
Okay, we're drinking four nice. This is fine, okay, all right, okay, right,
thank you?
Speaker 3 (05:05):
With champagne wine like smell or whatever.
Speaker 2 (05:09):
Let's look at the color. I would say it's definitely
a yellow hue. Yes, yes, almost straw like.
Speaker 1 (05:16):
Yes.
Speaker 4 (05:16):
Yes.
Speaker 2 (05:17):
Now you look at the base of the glass, and
you look at the beads that are coming up the bubble.
That's a very fine bubble, yes, yes, exactly, yes. But
that's a sign of quality, is it.
Speaker 4 (05:31):
Yes? Okay, so that's great of that. Now let's actually
smell okay, yeah, it's amazing. What would you like to add?
Can you taste anything? Smell anything?
Speaker 3 (05:46):
It's really fresh, very fresh.
Speaker 2 (05:49):
I'm getting briosh, got grapes, grapeue.
Speaker 4 (06:02):
So let's take a sitka.
Speaker 5 (06:06):
Oh that's really light wow yeah, really yeah soft.
Speaker 2 (06:12):
There's like a minerality to this wine. But I'm getting
definitely stone fruit. What else, pear?
Speaker 5 (06:21):
Now you say that it seemed a little tangy.
Speaker 4 (06:27):
Yes, it is a little zippy this morning, I must say.
Speaker 2 (06:30):
Okay, it's that's very that's very easy to drink.
Speaker 1 (06:35):
That's yes. I mean you're not comparing that to yellow.
Speaker 2 (06:39):
No, So what do we think about this wine? I
won't tell you the answers until the end.
Speaker 3 (06:44):
Okay, Well I think that's really expensive.
Speaker 1 (06:48):
Yeah, because it's so easy to drink, it's.
Speaker 3 (06:50):
So light, you don't feel like it's not sort of.
Speaker 1 (06:52):
Yeah, it's definitely more than a hundred. I reckon, I'm
putting it maybe without knowing what the others are like,
I'm putting this one in the middle for an how's.
Speaker 4 (07:00):
You're putting in the middle.
Speaker 3 (07:01):
I don't know. I need to check with the others.
Speaker 2 (07:04):
Leave the glass there, right, yeah, okay, So now let's
try our second wine.
Speaker 3 (07:09):
This is totally different, totally.
Speaker 4 (07:12):
Different, and that's what we want.
Speaker 1 (07:14):
There's almost rose color doesn't work.
Speaker 2 (07:16):
Correct, So you've got that right, You're actually better than
what you thought.
Speaker 1 (07:19):
Okay, thank you.
Speaker 2 (07:20):
So we are looking at a rose wine, ah, which
is fabulous.
Speaker 4 (07:24):
And let's do the look of the color. You can
see I would I would nearly say it's orange.
Speaker 2 (07:31):
Yeah, yes, yep, yeah, it's not one hundred pink. It's
got a little orange tint to it.
Speaker 1 (07:35):
Its like apparol sprits sort of color. Almost.
Speaker 4 (07:38):
Let's look at the bead.
Speaker 5 (07:39):
The bubbles are really different in comparison, Like one's got
lots and lots and lots of tiny bubbles and the one,
the first one has just like a stream of bigger bubbles.
Speaker 3 (07:50):
Does that make a different?
Speaker 1 (07:51):
This is It's like there's a like a bubbler you
get in a fish tank down the bottom. It's just
going and just so many bubbles coming.
Speaker 4 (07:58):
Yeah, okay, this is a very fine bubble, I must say.
So let's have a smell.
Speaker 3 (08:05):
I would say rose, but then I would write, well.
Speaker 4 (08:08):
That works, it's still a correct term. Yes, keep.
Speaker 1 (08:17):
Is there apricot?
Speaker 4 (08:20):
Actually that's a very like a dried fruit.
Speaker 1 (08:23):
Yes, fruit.
Speaker 4 (08:25):
And now let's have a sip.
Speaker 1 (08:31):
Hm oh, I like that one.
Speaker 4 (08:35):
This is really good.
Speaker 5 (08:36):
Yeah, nothing like drinking really good champagne.
Speaker 1 (08:40):
So earlier, I like that.
Speaker 5 (08:43):
I didn't have the same sort of tangy response to
this one.
Speaker 3 (08:46):
This one's even lighter.
Speaker 4 (08:47):
It's almost crisper than the Yes.
Speaker 3 (08:50):
Yeah, yeah, wow, okay, I like all of them.
Speaker 1 (08:54):
Yeah, I'm putting that one off the top, one up
that top.
Speaker 4 (08:57):
That's great, So we may have to pour all no.
Speaker 1 (09:02):
Tp it out. Yeh, unless we get producers will just
come and next let's let's got to come and glasses
can't empty these glasses put it.
Speaker 3 (09:11):
I need get to more glass doing it for the show.
Speaker 4 (09:14):
Just gonna, We're gonna because I need.
Speaker 3 (09:18):
To compare them and then you connect them from the producers.
Just what you want to.
Speaker 1 (09:25):
That's really good.
Speaker 4 (09:25):
That rose, It says my breakfast. Literally, you know.
Speaker 1 (09:31):
I'm gonna go to gym after this. It will be fun.
Speaker 4 (09:34):
Can you go for me?
Speaker 1 (09:35):
Yes, you got a big Should we pour the beautiful?
Should we pour pour these into the fancy glass and
then you can pour it into the proper one.
Speaker 4 (09:46):
It's a great idea.
Speaker 3 (09:47):
Does it change the taste of it?
Speaker 2 (09:48):
Yes?
Speaker 4 (09:49):
It does. That's another day. We'll do a glass tasty, a.
Speaker 3 (09:53):
Glass tasting direct. That's insanity.
Speaker 2 (09:56):
I used to be the national ambassador. Yes, we're doing
the which everyone.
Speaker 1 (10:01):
I'm that's empty.
Speaker 4 (10:02):
Thanks.
Speaker 3 (10:06):
Do we need to clean these glasses?
Speaker 4 (10:08):
No? No, if we were.
Speaker 2 (10:10):
A fun fact is if you rinse with water, it
actually does more damage yes than just the wine?
Speaker 1 (10:17):
Wow?
Speaker 4 (10:18):
Really yeah? Wine with wine is always better.
Speaker 3 (10:20):
Like the funnest person to take to a.
Speaker 4 (10:25):
Well, I'm always partying.
Speaker 3 (10:29):
Okay, this is the last one.
Speaker 1 (10:31):
Now, why you're pouring Kurt these glasses because I've got
stemless wine glasses at home, so I don't knock things over.
Are they do they make a difference to the taste?
Do they need to have stemps?
Speaker 2 (10:43):
You don't have to have stems. In fact, I drink
a lot of my wine in stemless.
Speaker 1 (10:47):
Oh good.
Speaker 2 (10:48):
The only thing I must say to point, and this
is more of technicality.
Speaker 4 (10:53):
You then are actually holding them.
Speaker 2 (10:55):
They get warm, so that can add Yeah, you're warming
the glass raper than what you ever do holding the
stem Okay, so, but otherwise I have.
Speaker 4 (11:03):
No problem with it. I drink out so.
Speaker 1 (11:05):
At a party, for example, when you're standing around, you
want stems. Okay, yeah, that makes sense.
Speaker 2 (11:11):
That being said, a lot of the time I'm sitting
on the couch and sitting next to me, so I'm
not right last the whole time.
Speaker 1 (11:17):
Yeah, okay, yeah, okay, but.
Speaker 2 (11:19):
They're very functional, I must say, yeah aside, Okay.
Speaker 3 (11:25):
This is the final one, yes, all right, thank you?
Oh different smell?
Speaker 1 (11:31):
Wow, very bubbly, maybe because it's just been poured, but
this seems very bubbly and probably the lightest in color
of the three would you say.
Speaker 4 (11:42):
I would definitely say yes to that.
Speaker 2 (11:44):
It's actually a little more opaque than all the other lines.
Speaker 4 (11:50):
The bubble. Look at the bubble. It's absolutely just going off.
Speaker 1 (11:53):
It's crazy. It's like a beer. Go ahead on it.
Speaker 4 (11:56):
Yeah, it does. Now let's have smell.
Speaker 3 (12:06):
Something something.
Speaker 2 (12:10):
I'm definitely getting citrus, yes, okay, and floral notes, like
more floral than fruit, and then maybe some chalky notes.
Speaker 1 (12:25):
Chalky is what you want at the end of the day.
Speaker 2 (12:27):
Chalk chalk as in a lot of the time we
say chalk, but we're referring to chalk the soil because
technically that's Champagne.
Speaker 4 (12:35):
That's what it's renowned for, the chalky soils.
Speaker 2 (12:38):
Yes, actually we talk about it as minerality that comes
through the wine.
Speaker 4 (12:45):
Hmm. Okay, have a sip. Oh it's lovely. Now I'm confused.
Speaker 1 (12:56):
I'm so confused. I don't know anything.
Speaker 5 (12:58):
Now I have I have a theory, is too how
I'm going to judge this, which I will have given
me absolutely I have no reason for believing it. But
if I were to rate them one, two, three, I
would go purely on bubbleality, yes, right, because I'm guessing
that the more bubbles.
Speaker 3 (13:16):
The greater, the better the champagne.
Speaker 1 (13:18):
Oh really is that a thing? Okay, don't tell us.
Speaker 5 (13:24):
Yeah, probably actually in that because our pink one stopped bubbling. Yes, so,
and these two are continuing. So it's a toss up
between either of these two as to number one, number two,
number three, Okay, I'll stick with that, the last one
we had, number one, number two, number three.
Speaker 4 (13:45):
Okay. So you're saying the last one is the best.
Speaker 5 (13:48):
Yes, and then and then we go down you watch,
it'll be the cheapest and nastiest.
Speaker 1 (13:55):
I think that the rose was the best, right, and
I think this one last one is second, and the
first one we had is the is the cheapest one.
Speaker 2 (14:05):
Well, I can confirm that you're both wrong. Wow, okay,
so the number one wine is actually let me.
Speaker 1 (14:13):
Show you, k that's the first one we tast, four.
Speaker 4 (14:18):
Hundred and forty dollars a bottle, the.
Speaker 1 (14:20):
First one we taste.
Speaker 2 (14:22):
Wow, yes, yeah, just quickly on that note that wine
is made from one hundred and thirty one wines with
over twelve different years of vintagers. That's so it's even
though it's non vintage, it's Kruge Grand Couve and it's
literally made with one hundred and thirty one wines, like,
(14:43):
all mixed in twelve years.
Speaker 4 (14:45):
Wow, different years. Yeah, can you believe that?
Speaker 3 (14:48):
That's a lot?
Speaker 4 (14:50):
Okay, So that is number one, number two, forty number two.
Speaker 3 (15:02):
And what is that?
Speaker 2 (15:03):
That's this is Charles hide sek Rose non vintage mind you. Yeah,
beautiful one, absolutely stunning.
Speaker 4 (15:12):
That's one hundred and thirty five. Yeah.
Speaker 3 (15:15):
Wow, and I got it totally wrong. Bubble bubbling, it's
got nothing to do with it.
Speaker 2 (15:20):
Last, but not least, the third one is Champagne Louis
Roto Yes, their collection two four four envy so non
vintage fun fact collection two four four. This is all
to do with climate change. They've decided to they change
their name from Brute Premiere to the collection because every
year is changing in Champagne over the last thirty years
(15:43):
because of climate change.
Speaker 4 (15:44):
So they've now referred to this. It's unbelievable.
Speaker 1 (15:48):
And so what and how much was that one?
Speaker 4 (15:50):
One hundred and five?
Speaker 1 (15:51):
One hundred and five?
Speaker 3 (15:51):
So that's still beautiful Champagne.
Speaker 1 (15:53):
So the last the last one we had was the
cheapest one cheapest.
Speaker 3 (15:56):
Wow, Well I got it totally wrong.
Speaker 2 (15:58):
But see you asked me about the pricing and whether
it reflects quality. Yes, it can be an outstanding champagne,
but it doesn't have to be the highest priced one that.
Speaker 4 (16:09):
You purchase, not at all for quality. Yeah, this is.
Speaker 2 (16:13):
Constantly renowned around the world as one of the best
entry level champagnes.
Speaker 1 (16:18):
Yeah, that was that was really good.
Speaker 3 (16:20):
It's extraordinary.
Speaker 4 (16:21):
Another sip.
Speaker 5 (16:25):
Wow that you have the best job. You are so
fun and we have some tickets to give away to
this amazing, amazing experience.
Speaker 1 (16:37):
Yeah, there's so many things on actually at the Emporium
over the coming days before the is International Champagne Day.
Speaker 4 (16:44):
So it's World Champagne World.
Speaker 1 (16:47):
Yeah right, sorry, So that's.
Speaker 2 (16:51):
We're celebrating by hosting this huge event in our ballroom,
the friend Jipenny Ballroom at the Emporium Hotel with over
twenty maisons on show with over forty kbs.
Speaker 4 (17:02):
Now that you know what that is.
Speaker 2 (17:03):
Yes, And there are two styles of tickets. There's general
admission or there's a premium pass.
Speaker 3 (17:09):
And how much are they?
Speaker 2 (17:10):
So they are one ninety our two point fifty for
the premium pos how extra can try every fascinating premium
champagne in the room, including Crystal Sir Winston Churchill, and
the list goes on.
Speaker 3 (17:25):
But it's also great if you're going to be there
informing people.
Speaker 5 (17:28):
Because I've learned more in the last fifteen minutes than
I have in my entire lifetime about champagne exactly.
Speaker 4 (17:35):
I'll definitely be there.
Speaker 1 (17:36):
I learned, come and visit, learn how to get the
best champagne. Save yourself three hundred and fifty bucks. You
you don't have to spend four forty to get the
best stuff. No, yeah, thank you so much.
Speaker 4 (17:45):
You're welcome. If you head to the Reserve seller website,
you can buy tickets there.
Speaker 2 (17:49):
Okay, perfect, Thank you, Bye guys.
Speaker 1 (17:53):
The Robin and Podcast
The Robin and Jit Podcast. Well, we love it when
somebody brings gifts, Kurt, and we love it even more
when it's wine or champagne. So welcome, Welcome to the studio.
Normally this is not a drinking studio, but I love
that we're going to try something different today because you
are a somelier correct for Imporium hotel at South Bank.
(00:23):
All right, So how does one become a semelier?
Speaker 2 (00:26):
Years and years of training and experience but a lot
of drinking.
Speaker 3 (00:30):
Yeah, is a smelia. It's a French name for wine
x wine expert.
Speaker 1 (00:35):
Yes, let's know me that, okay?
Speaker 2 (00:37):
Yeah?
Speaker 1 (00:37):
And so did you start off with the goon bags
at high school? We've all been there.
Speaker 2 (00:42):
Okay, good, but yes, much more restraints now.
Speaker 4 (00:46):
So it's I've got a final palette.
Speaker 2 (00:48):
And that's just purely from chasing wine every day, right,
literally every day.
Speaker 3 (00:53):
Got a great job. Are you one of those silly
people that takes a swig and then spits it out?
Speaker 4 (00:58):
Yes, one hundred. If I don't like it, it's gone, right.
Speaker 1 (01:01):
What about if you do? Like you you drink it?
Speaker 4 (01:02):
There, I definitely swallow.
Speaker 1 (01:03):
Oh okay, And so there's there's quite what's happening with
champagne at the moment. There's a lot going on with
importing a champagne.
Speaker 4 (01:11):
Absolutely.
Speaker 2 (01:12):
So we have a massive event coming up on the
twenty fifth of October at seven pm we are hosting
World Champagne Day. We are calling it the Tour de Champagna.
You can try over twenty maisons and that equates to
over forty couves.
Speaker 4 (01:27):
In the room.
Speaker 3 (01:28):
I don't know what you're saying, what does that mean?
Speaker 2 (01:30):
So it means that you're going to try over forty
different types of champagnes in the room.
Speaker 3 (01:35):
Wow.
Speaker 2 (01:36):
And if you purchase a premium ticket, you can try
all the premium wines that are from different maisons in
the room. Well, now, what's a mason, great, It's it's
like a chateau. So a mason is a house referred to. Yes,
for example, all the different brands there that is a mason, right,
And what's a couv cove a couveuve their style of
(01:58):
wines that they're representing, so from a brute all the
way up to their absolute premium one offering. So every
mason has a particular brand or name of a champagne
that they it's their primary style, their stylistic ways.
Speaker 1 (02:16):
When when we're talking about champagne, how important is the price?
Like you know, you know sometimes that you get these
hundred two hundred thousand dollars bottles and then you've got
the real cheap ones, Like is the price always an
indicator that it's going to be good?
Speaker 4 (02:30):
No? Okay, not always.
Speaker 2 (02:33):
As I was just saying earlier, your palette is as
unique an individual as your thumb print.
Speaker 4 (02:38):
So it really comes down to the buyer. So what
you might like might.
Speaker 2 (02:43):
Be different to what you're into, as as am I,
And so the price doesn't have.
Speaker 4 (02:48):
To reflect the quality or whether it's better.
Speaker 5 (02:53):
What's your Yeah, what's your old time favorite champagne?
Speaker 4 (03:01):
I always go back to pol.
Speaker 1 (03:03):
Is that does it look like Paul Rodgers? Yes? Yes, okay?
And is that what about bang for your buck or
is that.
Speaker 4 (03:11):
That's that's exactly where it sits.
Speaker 2 (03:13):
But we were talking about their premium offering, so that
is sir Winston Churchill. Yes, it comes with a price tag,
but it's worth every sight.
Speaker 3 (03:21):
And how much is the price tag?
Speaker 4 (03:23):
Usually around four hundred dollars?
Speaker 1 (03:25):
Wow, okay, it's well worth It must be delicious.
Speaker 3 (03:30):
Is there any of the really ritzy ones you don't like.
Speaker 1 (03:33):
Yes, all right, So now and you've got a lot
of poured We can't see any labels, but you've poured
some glasses of champagne. I know these are not champagne flutes.
These are more like they look like a white wine glass.
Speaker 2 (03:48):
These are actually lemon glasses. They are made in France,
ram which is one of the most famous cities of champagne,
and they're made specifically for.
Speaker 4 (04:01):
Crew champagnes. They are flutes. They are just grand flute.
Speaker 1 (04:06):
They're much bigger, aren't they.
Speaker 3 (04:07):
Wow, you can get more champagne bag for your button?
Speaker 1 (04:10):
Yeah, yes, decent poor Yeah okay, And so what are
we going to do. We're going to try these and
work out if it's or how are we going to
play this game?
Speaker 2 (04:21):
So we've got three bottles of champagne, three different brands,
and there's three different price points. Yes, and we'll taste
the wines and I just want you to guess what
you think the price point is for the wine and
what style of wine it is. Okay, if it's vintage,
it's non vintage.
Speaker 3 (04:41):
I have no idea.
Speaker 5 (04:42):
I'll just be like, this is the most expensive. So
have we got a range from what towards?
Speaker 2 (04:47):
Yes, we'll go from one hundred dollars a bottle, yes, correct,
up to four forty.
Speaker 1 (04:54):
Okay, we're drinking four nice. This is fine, okay, all right, okay, right,
thank you?
Speaker 3 (05:05):
With champagne wine like smell or whatever.
Speaker 2 (05:09):
Let's look at the color. I would say it's definitely
a yellow hue. Yes, yes, almost straw like.
Speaker 1 (05:16):
Yes.
Speaker 4 (05:16):
Yes.
Speaker 2 (05:17):
Now you look at the base of the glass, and
you look at the beads that are coming up the bubble.
That's a very fine bubble, yes, yes, exactly, yes. But
that's a sign of quality, is it.
Speaker 4 (05:31):
Yes? Okay, so that's great of that. Now let's actually
smell okay, yeah, it's amazing. What would you like to add?
Can you taste anything? Smell anything?
Speaker 3 (05:46):
It's really fresh, very fresh.
Speaker 2 (05:49):
I'm getting briosh, got grapes, grapeue.
Speaker 4 (06:02):
So let's take a sitka.
Speaker 5 (06:06):
Oh that's really light wow yeah, really yeah soft.
Speaker 2 (06:12):
There's like a minerality to this wine. But I'm getting
definitely stone fruit. What else, pear?
Speaker 5 (06:21):
Now you say that it seemed a little tangy.
Speaker 4 (06:27):
Yes, it is a little zippy this morning, I must say.
Speaker 2 (06:30):
Okay, it's that's very that's very easy to drink.
Speaker 1 (06:35):
That's yes. I mean you're not comparing that to yellow.
Speaker 2 (06:39):
No, So what do we think about this wine? I
won't tell you the answers until the end.
Speaker 3 (06:44):
Okay, Well I think that's really expensive.
Speaker 1 (06:48):
Yeah, because it's so easy to drink, it's.
Speaker 3 (06:50):
So light, you don't feel like it's not sort of.
Speaker 1 (06:52):
Yeah, it's definitely more than a hundred. I reckon, I'm
putting it maybe without knowing what the others are like,
I'm putting this one in the middle for an how's.
Speaker 4 (07:00):
You're putting in the middle.
Speaker 3 (07:01):
I don't know. I need to check with the others.
Speaker 2 (07:04):
Leave the glass there, right, yeah, okay, So now let's
try our second wine.
Speaker 3 (07:09):
This is totally different, totally.
Speaker 4 (07:12):
Different, and that's what we want.
Speaker 1 (07:14):
There's almost rose color doesn't work.
Speaker 2 (07:16):
Correct, So you've got that right, You're actually better than
what you thought.
Speaker 1 (07:19):
Okay, thank you.
Speaker 2 (07:20):
So we are looking at a rose wine, ah, which
is fabulous.
Speaker 4 (07:24):
And let's do the look of the color. You can
see I would I would nearly say it's orange.
Speaker 2 (07:31):
Yeah, yes, yep, yeah, it's not one hundred pink. It's
got a little orange tint to it.
Speaker 1 (07:35):
Its like apparol sprits sort of color. Almost.
Speaker 4 (07:38):
Let's look at the bead.
Speaker 5 (07:39):
The bubbles are really different in comparison, Like one's got
lots and lots and lots of tiny bubbles and the one,
the first one has just like a stream of bigger bubbles.
Speaker 3 (07:50):
Does that make a different?
Speaker 1 (07:51):
This is It's like there's a like a bubbler you
get in a fish tank down the bottom. It's just
going and just so many bubbles coming.
Speaker 4 (07:58):
Yeah, okay, this is a very fine bubble, I must say.
So let's have a smell.
Speaker 3 (08:05):
I would say rose, but then I would write, well.
Speaker 4 (08:08):
That works, it's still a correct term. Yes, keep.
Speaker 1 (08:17):
Is there apricot?
Speaker 4 (08:20):
Actually that's a very like a dried fruit.
Speaker 1 (08:23):
Yes, fruit.
Speaker 4 (08:25):
And now let's have a sip.
Speaker 1 (08:31):
Hm oh, I like that one.
Speaker 4 (08:35):
This is really good.
Speaker 5 (08:36):
Yeah, nothing like drinking really good champagne.
Speaker 1 (08:40):
So earlier, I like that.
Speaker 5 (08:43):
I didn't have the same sort of tangy response to
this one.
Speaker 3 (08:46):
This one's even lighter.
Speaker 4 (08:47):
It's almost crisper than the Yes.
Speaker 3 (08:50):
Yeah, yeah, wow, okay, I like all of them.
Speaker 1 (08:54):
Yeah, I'm putting that one off the top, one up
that top.
Speaker 4 (08:57):
That's great, So we may have to pour all no.
Speaker 1 (09:02):
Tp it out. Yeh, unless we get producers will just
come and next let's let's got to come and glasses
can't empty these glasses put it.
Speaker 3 (09:11):
I need get to more glass doing it for the show.
Speaker 4 (09:14):
Just gonna, We're gonna because I need.
Speaker 3 (09:18):
To compare them and then you connect them from the producers.
Just what you want to.
Speaker 1 (09:25):
That's really good.
Speaker 4 (09:25):
That rose, It says my breakfast. Literally, you know.
Speaker 1 (09:31):
I'm gonna go to gym after this. It will be fun.
Speaker 4 (09:34):
Can you go for me?
Speaker 1 (09:35):
Yes, you got a big Should we pour the beautiful?
Should we pour pour these into the fancy glass and
then you can pour it into the proper one.
Speaker 4 (09:46):
It's a great idea.
Speaker 3 (09:47):
Does it change the taste of it?
Speaker 2 (09:48):
Yes?
Speaker 4 (09:49):
It does. That's another day. We'll do a glass tasty, a.
Speaker 3 (09:53):
Glass tasting direct. That's insanity.
Speaker 2 (09:56):
I used to be the national ambassador. Yes, we're doing
the which everyone.
Speaker 1 (10:01):
I'm that's empty.
Speaker 4 (10:02):
Thanks.
Speaker 3 (10:06):
Do we need to clean these glasses?
Speaker 4 (10:08):
No? No, if we were.
Speaker 2 (10:10):
A fun fact is if you rinse with water, it
actually does more damage yes than just the wine?
Speaker 1 (10:17):
Wow?
Speaker 4 (10:18):
Really yeah? Wine with wine is always better.
Speaker 3 (10:20):
Like the funnest person to take to a.
Speaker 4 (10:25):
Well, I'm always partying.
Speaker 3 (10:29):
Okay, this is the last one.
Speaker 1 (10:31):
Now, why you're pouring Kurt these glasses because I've got
stemless wine glasses at home, so I don't knock things over.
Are they do they make a difference to the taste?
Do they need to have stemps?
Speaker 2 (10:43):
You don't have to have stems. In fact, I drink
a lot of my wine in stemless.
Speaker 1 (10:47):
Oh good.
Speaker 2 (10:48):
The only thing I must say to point, and this
is more of technicality.
Speaker 4 (10:53):
You then are actually holding them.
Speaker 2 (10:55):
They get warm, so that can add Yeah, you're warming
the glass raper than what you ever do holding the
stem Okay, so, but otherwise I have.
Speaker 4 (11:03):
No problem with it. I drink out so.
Speaker 1 (11:05):
At a party, for example, when you're standing around, you
want stems. Okay, yeah, that makes sense.
Speaker 2 (11:11):
That being said, a lot of the time I'm sitting
on the couch and sitting next to me, so I'm
not right last the whole time.
Speaker 1 (11:17):
Yeah, okay, yeah, okay, but.
Speaker 2 (11:19):
They're very functional, I must say, yeah aside, Okay.
Speaker 3 (11:25):
This is the final one, yes, all right, thank you?
Oh different smell?
Speaker 1 (11:31):
Wow, very bubbly, maybe because it's just been poured, but
this seems very bubbly and probably the lightest in color
of the three would you say.
Speaker 4 (11:42):
I would definitely say yes to that.
Speaker 2 (11:44):
It's actually a little more opaque than all the other lines.
Speaker 4 (11:50):
The bubble. Look at the bubble. It's absolutely just going off.
Speaker 1 (11:53):
It's crazy. It's like a beer. Go ahead on it.
Speaker 4 (11:56):
Yeah, it does. Now let's have smell.
Speaker 3 (12:06):
Something something.
Speaker 2 (12:10):
I'm definitely getting citrus, yes, okay, and floral notes, like
more floral than fruit, and then maybe some chalky notes.
Speaker 1 (12:25):
Chalky is what you want at the end of the day.
Speaker 2 (12:27):
Chalk chalk as in a lot of the time we
say chalk, but we're referring to chalk the soil because
technically that's Champagne.
Speaker 4 (12:35):
That's what it's renowned for, the chalky soils.
Speaker 2 (12:38):
Yes, actually we talk about it as minerality that comes
through the wine.
Speaker 4 (12:45):
Hmm. Okay, have a sip. Oh it's lovely. Now I'm confused.
Speaker 1 (12:56):
I'm so confused. I don't know anything.
Speaker 5 (12:58):
Now I have I have a theory, is too how
I'm going to judge this, which I will have given
me absolutely I have no reason for believing it. But
if I were to rate them one, two, three, I
would go purely on bubbleality, yes, right, because I'm guessing
that the more bubbles.
Speaker 3 (13:16):
The greater, the better the champagne.
Speaker 1 (13:18):
Oh really is that a thing? Okay, don't tell us.
Speaker 5 (13:24):
Yeah, probably actually in that because our pink one stopped bubbling. Yes, so,
and these two are continuing. So it's a toss up
between either of these two as to number one, number two,
number three, Okay, I'll stick with that, the last one
we had, number one, number two, number three.
Speaker 4 (13:45):
Okay. So you're saying the last one is the best.
Speaker 5 (13:48):
Yes, and then and then we go down you watch,
it'll be the cheapest and nastiest.
Speaker 1 (13:55):
I think that the rose was the best, right, and
I think this one last one is second, and the
first one we had is the is the cheapest one.
Speaker 2 (14:05):
Well, I can confirm that you're both wrong. Wow, okay,
so the number one wine is actually let me.
Speaker 1 (14:13):
Show you, k that's the first one we tast, four.
Speaker 4 (14:18):
Hundred and forty dollars a bottle, the.
Speaker 1 (14:20):
First one we taste.
Speaker 2 (14:22):
Wow, yes, yeah, just quickly on that note that wine
is made from one hundred and thirty one wines with
over twelve different years of vintagers. That's so it's even
though it's non vintage, it's Kruge Grand Couve and it's
literally made with one hundred and thirty one wines, like,
(14:43):
all mixed in twelve years.
Speaker 4 (14:45):
Wow, different years. Yeah, can you believe that?
Speaker 3 (14:48):
That's a lot?
Speaker 4 (14:50):
Okay, So that is number one, number two, forty number two.
Speaker 3 (15:02):
And what is that?
Speaker 2 (15:03):
That's this is Charles hide sek Rose non vintage mind you. Yeah,
beautiful one, absolutely stunning.
Speaker 4 (15:12):
That's one hundred and thirty five. Yeah.
Speaker 3 (15:15):
Wow, and I got it totally wrong. Bubble bubbling, it's
got nothing to do with it.
Speaker 2 (15:20):
Last, but not least, the third one is Champagne Louis
Roto Yes, their collection two four four envy so non
vintage fun fact collection two four four. This is all
to do with climate change. They've decided to they change
their name from Brute Premiere to the collection because every
year is changing in Champagne over the last thirty years
(15:43):
because of climate change.
Speaker 4 (15:44):
So they've now referred to this. It's unbelievable.
Speaker 1 (15:48):
And so what and how much was that one?
Speaker 4 (15:50):
One hundred and five?
Speaker 1 (15:51):
One hundred and five?
Speaker 3 (15:51):
So that's still beautiful Champagne.
Speaker 1 (15:53):
So the last the last one we had was the
cheapest one cheapest.
Speaker 3 (15:56):
Wow, Well I got it totally wrong.
Speaker 2 (15:58):
But see you asked me about the pricing and whether
it reflects quality. Yes, it can be an outstanding champagne,
but it doesn't have to be the highest priced one that.
Speaker 4 (16:09):
You purchase, not at all for quality. Yeah, this is.
Speaker 2 (16:13):
Constantly renowned around the world as one of the best
entry level champagnes.
Speaker 1 (16:18):
Yeah, that was that was really good.
Speaker 3 (16:20):
It's extraordinary.
Speaker 4 (16:21):
Another sip.
Speaker 5 (16:25):
Wow that you have the best job. You are so
fun and we have some tickets to give away to
this amazing, amazing experience.
Speaker 1 (16:37):
Yeah, there's so many things on actually at the Emporium
over the coming days before the is International Champagne Day.
Speaker 4 (16:44):
So it's World Champagne World.
Speaker 1 (16:47):
Yeah right, sorry, So that's.
Speaker 2 (16:51):
We're celebrating by hosting this huge event in our ballroom,
the friend Jipenny Ballroom at the Emporium Hotel with over
twenty maisons on show with over forty kbs.
Speaker 4 (17:02):
Now that you know what that is.
Speaker 2 (17:03):
Yes, And there are two styles of tickets. There's general
admission or there's a premium pass.
Speaker 3 (17:09):
And how much are they?
Speaker 2 (17:10):
So they are one ninety our two point fifty for
the premium pos how extra can try every fascinating premium
champagne in the room, including Crystal Sir Winston Churchill, and
the list goes on.
Speaker 3 (17:25):
But it's also great if you're going to be there
informing people.
Speaker 5 (17:28):
Because I've learned more in the last fifteen minutes than
I have in my entire lifetime about champagne exactly.
Speaker 4 (17:35):
I'll definitely be there.
Speaker 1 (17:36):
I learned, come and visit, learn how to get the
best champagne. Save yourself three hundred and fifty bucks. You
you don't have to spend four forty to get the
best stuff. No, yeah, thank you so much.
Speaker 4 (17:45):
You're welcome. If you head to the Reserve seller website,
you can buy tickets there.
Speaker 2 (17:49):
Okay, perfect, Thank you, Bye guys.
Speaker 1 (17:53):
The Robin and Podcast
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