Full Transcript for Champagne Problems: The Deepest Dive In Sparkling Wine! Part 2

what that means. 00:03:53.180 --> 00:04:03.180 So we've we've made the wine, and instead of doing that final process of taking the leaves out and putting in the dosage and stuff, we've just left that thing chilling for how many years ago? 00:04:03.259 --> 00:04:03.980 It was 13. 00:04:04.460 --> 00:04:05.180 13. 00:04:05.420 --> 00:04:06.860 Oh, yeah, 13. 00:04:07.500 --> 00:04:09.099 So maybe like 11 years. 00:04:09.580 --> 00:04:09.819 Wow. 00:04:09.980 --> 00:04:13.500 At least it's been just sitting like that with leaves. 00:04:14.060 --> 00:04:29.019 So leaves give these kind of flavors of like real toast, brioche, even kind of almost sometimes can be yogurty, like a like a slight dairy can come in, can be kind of nutty and stuff as well. 00:04:29.259 --> 00:04:35.180 So that is a late disgorged or a normally a vintage wine that has been disgorged later. 00:04:35.420 --> 00:04:39.180 You know, you're still gonna have kind of some freshness from the fruit. 00:04:39.340 --> 00:04:43.579 So if you age it in a bottle later, you lose a lot of fruit freshness. 00:04:43.819 --> 00:04:47.180 But the leaves are somewhat of a preservative. 00:04:47.340 --> 00:04:53.579 So even though they're putting in flavor, you're not necessarily losing as much of that nice fruity flavor. 00:04:53.819 --> 00:05:02.780 This one actually has been made a little bit differently as well, because a portion of it is from 2013, but was in like a tank. 00:05:03.420 --> 00:05:07.500 So tanks keep wine really, really fresh. 00:05:07.579 --> 00:05:11.340 Like the the closest to the original that it could be is in that tank. 00:05:11.660 --> 00:05:13.259 And some of that is in this as well. 00:05:13.420 --> 00:05:26.459 So this is all from 2013, but think of it as someone who likes to remake cars, and all the parts have been perfectly preserved as ingredients. 00:05:26.620 --> 00:05:28.860 So they want to remake like a Mustang or something. 00:05:28.939 --> 00:05:33.980 So they've taken some of this, some of this, some of this, and it's all still from the same year that the car was made. 00:05:34.939 --> 00:05:44.139 But it's like different ingredients from the same year to recreate a really cool version of a car with a lot of intention, though. 00:05:44.379 --> 00:05:53.019 I think intention is the real word there because you're taking all these different bits, but you're doing them with precision for a reason. 00:05:53.340 --> 00:05:57.899 So if I thought regular method traditional was involved, this is even that further step. 00:05:58.139 --> 00:05:58.699 Even further. 00:05:58.860 --> 00:05:58.939 Yeah. 00:05:59.579 --> 00:06:03.660 Yes, like like that is baseline, and then this is just even more. 00:06:04.060 --> 00:06:08.379 So we've got that is the 2013 salary release. 00:06:08.459 --> 00:06:09.660 It is late disgorged. 00:06:09.740 --> 00:06:12.939 What's really important as well is that bubble is going to have a lot of integrity. 00:06:13.019 --> 00:06:14.860 So it's got it's got a fresh bubble. 00:06:14.939 --> 00:06:20.220 Even though the bubble was made so long ago, the bubble's fresh because it was only just disgorged. 00:06:20.300 --> 00:06:29.019 But the second wine we've got, and the one that we're lucky to have, thank you, Loic, is a 2026 Blanc de Blanc. 00:06:29.100 --> 00:06:31.340 Now the difference is this is a vintage wine. 00:06:31.579 --> 00:06:32.540 2026? 00:06:32.780 --> 00:06:34.540 Sorry, 2006. 00:06:36.300 --> 00:06:38.780 And I can't What were we doing in 2006? 00:06:39.740 --> 00:06:41.180 Holy shit, I was in high school. 00:06:41.340 --> 00:06:42.939 You're in high school, yeah. 00:06:43.259 --> 00:06:45.980 Your wine where your wine loving days started. 00:06:46.860 --> 00:06:48.220 Yeah, I was drinking Passion Pot. 00:06:50.220 --> 00:06:50.780 Probably. 00:06:51.100 --> 00:06:51.899 Fair enough. 00:06:52.220 --> 00:06:54.220 What were you doing in 2006? 00:06:55.259 --> 00:06:56.780 Watching my parents get divorced. 00:06:56.860 --> 00:06:59.500 Like I got sad. 00:06:59.660 --> 00:07:00.139 No, no, no. 00:07:00.860 --> 00:07:02.060 That was a fun little joke. 00:07:02.220 --> 00:07:04.060 Uh was it grade grade three? 00:07:04.300 --> 00:07:05.100 Grade three. 00:07:05.340 --> 00:07:07.420 Yeah, that was a good time, good year. 00:07:07.740 --> 00:07:10.220 Okay, I'm finding those numbers really hard to read. 00:07:10.540 --> 00:07:11.180 May I have a look? 00:07:11.420 --> 00:07:12.540 Um, let me pour it first. 00:07:12.780 --> 00:07:12.939 Okay. 00:07:13.100 --> 00:07:13.980 So I can keep talking. 00:07:14.220 --> 00:07:28.379 So basically, we can assume that there was probably like I don't know, at least what at least 18 months on here, but possibly, you know, four or five years on lease. 00:07:29.180 --> 00:07:35.340 But the rest of the time, but this is a wine that was made to be consumed probably around 2010. 00:07:35.579 --> 00:07:35.899 Okay. 00:07:36.300 --> 00:07:42.860 And so the rest of the time, it hasn't been in this hyper-preserved state. 00:07:43.180 --> 00:07:45.100 It has been in a bottle. 00:07:45.819 --> 00:07:51.500 Now, uh sparkling wine doesn't necessarily isn't necessarily recommended for aging in bottle. 00:07:52.379 --> 00:07:53.660 You do lose some bubble. 00:07:54.060 --> 00:07:54.379 Okay. 00:07:54.860 --> 00:08:05.100 And in terms of the aging, you're going to get a more aging characteristic that you would find in like a white wine if you aged a white wine. 00:08:05.340 --> 00:08:15.579 So that dried fruit, um, that kind of walnutty type thing, like cooked dried fruit, that's like caramel, they're the more type characters that are going to come through. 00:08:16.060 --> 00:08:21.819 The first thing that you notice straight away, yeah, that colour is so different. 00:08:21.980 --> 00:08:26.300 It is so much deeper in this 2006 Blanc de Blanc. 00:08:26.459 --> 00:08:27.420 It is, wow. 00:08:27.660 --> 00:08:27.819 Yes. 00:08:28.060 --> 00:08:34.779 And

yes, I I can understand sort of the the moose definitely dissipated quite quickly compared to what we were looking at just before. 00:08:35.100 --> 00:08:35.740 Absolutely. 00:08:36.299 --> 00:08:44.539 And as I say, that aging on Lee's is preservatives as seen as bad things, but it's almost like a natural preserve. 00:08:44.779 --> 00:08:50.460 If it preserves this like freshness to the wine while making the characters evolve. 00:08:50.779 --> 00:09:02.779 But because that isn't there in this bottle that's been aged in the bottle, that's why that colour is going to be so much deeper. 00:09:03.019 --> 00:09:03.980 That's that's so interesting. 00:09:04.299 --> 00:09:12.460 So by 2013, I'm getting a toastiness, I'm getting like a really nice dairy, yogurt y type, like a walnut on the nose. 00:09:12.700 --> 00:09:13.340 Yes. 00:09:14.620 --> 00:09:15.659 Still fruit though. 00:09:15.740 --> 00:09:18.139 Like I'm still getting freshener. 00:09:18.220 --> 00:09:24.379 I so I'm actually getting a lot less, and I think it's because I did just smell the 2006 in between while we were chatting. 00:09:24.620 --> 00:09:29.019 And so when we're talking about nutty, so I'm still getting a lot fruit, it still feels a lot lighter. 00:09:29.179 --> 00:09:29.500 Yes. 00:09:29.659 --> 00:09:37.899 And then when you get the 2006, the 2006 is like caramel mix fudge and walnut, like a walnuty, fudgy. 00:09:38.379 --> 00:09:39.019 Yes. 00:09:39.340 --> 00:09:41.179 The caramel, like that's massive. 00:09:41.419 --> 00:09:42.379 Like salted caramel. 00:09:42.539 --> 00:09:43.259 There you go, like a toffee. 00:09:43.580 --> 00:09:45.740 It's like even, yeah, yes, yeah. 00:09:46.539 --> 00:09:47.899 Yeah, it is like toffee. 00:09:47.980 --> 00:09:48.620 Oh my god. 00:09:48.700 --> 00:09:54.779 It's like my god, why there is something about aged wine that just my god, it's my favorite smell in the whole world. 00:09:54.940 --> 00:09:57.820 Can someone make a perfume that makes me smell like aged wine? 00:09:58.139 --> 00:09:58.460 Please. 00:09:58.779 --> 00:10:02.460 I'll go, I'll I'll broach it with my perfumers. 00:10:02.779 --> 00:10:03.259 Yeah. 00:10:03.419 --> 00:10:03.820 I do. 00:10:04.539 --> 00:10:05.500 Wait, no, you don't. 00:10:05.659 --> 00:10:06.940 I s I swear I'll give them. 00:10:08.299 --> 00:10:11.259 I know I have I have someone who has a very has quite a pink. 00:10:11.980 --> 00:10:12.779 I don't have a personal one. 00:10:13.019 --> 00:10:13.980 Perfumer, I'll write species. 00:10:14.299 --> 00:10:15.820 I thought you were just like there's a friend of ours. 00:10:15.980 --> 00:10:16.779 Friend of the show, in fact. 00:10:17.259 --> 00:10:18.139 Oh, friend of the show. 00:10:18.379 --> 00:10:19.820 So we should we need to do a thing with it anyway. 00:10:19.899 --> 00:10:20.539 I'll talk to you later. 00:10:20.860 --> 00:10:22.940 Yeah, make me smell like this. 00:10:23.659 --> 00:10:24.220 That's gorgeous. 00:10:24.460 --> 00:10:25.740 Okay, so

let's just taste the first one. 00:10:25.899 --> 00:10:27.179 We're gonna taste it. 00:10:27.259 --> 00:10:28.220 So the 2013. 00:10:28.299 --> 00:10:37.740 And so if we were to use the same car analogy, this is like if you have a Mustang from the 70s and it's the original car. 00:10:37.899 --> 00:10:38.220 Yep. 00:10:38.379 --> 00:10:44.539 It's been put in a garage, but it hasn't been maintained in anyway. 00:10:44.700 --> 00:10:47.820 Nothing has it's just been put in a garage and left there. 00:10:47.980 --> 00:10:48.860 Yep, dust covered. 00:10:48.940 --> 00:10:50.299 In the right conditions. 00:10:51.580 --> 00:10:56.779 And the difference is this this is a all the parts have been intentionally kept and rebuilt. 00:10:56.940 --> 00:10:57.259 Yes. 00:10:57.419 --> 00:10:59.419 But it's still from an old year. 00:10:59.580 --> 00:11:15.980 Now, like to be clear, there's still a massive amount of time between them, but it's still a good way to taste how Age on Lees or Age or like disgorging late compares to, or like even just, yeah, yeah, let's call it that. 00:11:16.940 --> 00:11:19.259 Compares to bottling. 00:11:19.580 --> 00:11:21.100 So it's different kinds of age. 00:11:21.980 --> 00:11:25.340 And it does feel like the smell, even compared to the other one. 00:11:25.500 --> 00:11:26.539 Feels very refined. 00:11:26.700 --> 00:11:35.019 It does feel very, very clean compared to this other one, which is it's sort of it's so filling, it takes up a lot of space in your nose, if that makes sense. 00:11:35.259 --> 00:11:37.179 But refined is is is what it feels like. 00:11:37.580 --> 00:11:43.179 It's got alley, but the thing is, you would never say it's refined and elegant if you smelt it without smelling the other one. 00:11:43.259 --> 00:11:44.299 It is so yum. 00:11:44.539 --> 00:11:45.340 I know, isn't it? 00:11:46.379 --> 00:11:47.259 Are you okay? 00:11:47.419 --> 00:11:48.379 That's so good. 00:11:49.100 --> 00:11:51.500 So to be clear, Austin's talking about the salary lease. 00:11:51.980 --> 00:11:52.539 I haven't, I haven't. 00:11:52.940 --> 00:11:54.379 Um, this is the 2013. 00:11:54.460 --> 00:11:57.100 And then luckily the one that you love is available for purchase. 00:11:57.340 --> 00:11:57.820 There you go. 00:11:58.060 --> 00:12:00.779 So that yeah, that 2013 is brilliant. 00:12:00.940 --> 00:12:05.820 It is the reason it is so good is because there is control over it. 00:12:05.980 --> 00:12:15.419 It's it's aged, but it's aged with precision and intention and has been remade almost recently to be something astounding. 00:12:15.659 --> 00:12:19.500 It's it certainly feels like a master winemaker or like a winemaker had their fingerprints on the street. 00:12:19.659 --> 00:12:20.460 It's like a work of art. 00:12:20.700 --> 00:12:20.940 It is. 00:12:21.100 --> 00:12:21.340 Yeah. 00:12:21.580 --> 00:12:22.620 I can that's gorgeous. 00:12:22.700 --> 00:12:23.419 That was really beautiful. 00:12:23.500 --> 00:12:29.899 Um, still

lighter than I probably thought, even like with the smells that were coming through, and it was sort of nutty, but it's this beautiful, really light palette. 00:12:29.980 --> 00:12:31.019 It's really, really um. 00:12:31.419 --> 00:12:37.820 I think a couple of things that point to the the quality of what we're tasting. 00:12:38.139 --> 00:12:42.220 Did would you say that you found the bubbles in the mouth feel different? 00:12:42.620 --> 00:12:45.659 Yeah, I think I think from those early ones, it was quite sharp. 00:12:45.820 --> 00:12:45.899 Yeah. 00:12:46.060 --> 00:12:47.659 That that mouthfeel was was very sharp. 00:12:47.740 --> 00:12:58.539 And I know that we spoke about last week, we spoke about how you have a sort of there's a broad palette that you can feel, and then that sharper one, depending on often the grape variety that you get with it, even compared with those two. 00:12:58.620 --> 00:13:00.220 Whatever their grape variety is, doesn't matter. 00:13:00.299 --> 00:13:02.139 This one here, it's a lot smoother. 00:13:02.299 --> 00:13:03.500 It coats your mouth a little bit. 00:13:03.659 --> 00:13:04.139 It's really juicy. 00:13:04.700 --> 00:13:05.820 In your mouth, it's just beautiful. 00:13:06.060 --> 00:13:08.940 And when we spoke about that mousse at the start, that was there for ages. 00:13:09.340 --> 00:13:11.580 Like there's still bubbles in this, it's been it's been open for a while. 00:13:11.740 --> 00:13:15.100 So the mousse is beautiful, but then the last thing to think about is the finish. 00:13:15.340 --> 00:13:25.019 So, what I want you to do is have a sip, swallow it, and then start counting in your head how long you can taste pleasant flavors for. 00:13:26.220 --> 00:13:31.899 This is gonna be weird content because he's just sitting there thinking, but we'll we'll give you some time. 00:13:33.899 --> 00:13:34.940 I think that's there. 00:13:35.179 --> 00:13:35.580 Mm-hmm. 00:13:35.820 --> 00:13:37.580 That was about 13, 14 seconds. 00:13:37.740 --> 00:13:38.460 That's amazing. 00:13:38.539 --> 00:13:39.500 That was and it was beautiful. 00:13:39.659 --> 00:13:43.980 Generally like it's still there now, but now it's just this sort of like sharp acid feel that's that still feels lovely. 00:13:44.220 --> 00:13:48.860 So with Wesse, when I teach people, I'm like, if you get to about five seconds, that's pretty good, that's like medium. 00:13:49.259 --> 00:13:51.580 If it cuts off straight away, that's like a short finish. 00:13:51.740 --> 00:13:53.179 About five seconds is medium. 00:13:53.419 --> 00:13:56.779 If you can get, if you can hit 10 seconds or close, that's a long finish. 00:13:56.860 --> 00:14:01.820 That and that is not that common at all in wine across the board, sparkling or still. 00:14:02.139 --> 00:14:07.259 So to get that long finish is one of your surest signs of quality. 00:14:07.419 --> 00:14:16.860 And it has to be the positive flavors, not not if you're if you can taste something for a long time but it's not a good flavor, doesn't count. 00:14:17.740 --> 00:14:21.179 But this, these lovely, beautiful flavors just linger. 00:14:21.500 --> 00:14:22.299 Gorgeous. 00:14:22.620 --> 00:14:34.860 All right, let's taste the 06 20-year-old wine that has just been chilling in its bottle for probably not quite 20 years, but almost 20 years. 00:14:37.100 --> 00:14:37.980 Oh, wow. 00:14:38.220 --> 00:14:39.340 I'm gonna let you react first. 00:14:39.659 --> 00:14:40.379 That's fantastic. 00:14:40.460 --> 00:14:45.340 It tastes like you know when you're a holiday as a kid, I'm gonna give you a whimsical answer that you normally like to do. 00:14:45.580 --> 00:14:46.060 Yeah, I love it. 00:14:46.220 --> 00:14:50.539 You know, when you and you'd go to like a Sovereign Hill, for example, and they go to those confectioner stores. 00:14:50.700 --> 00:14:50.779 Yeah. 00:14:51.019 --> 00:14:52.700 And they've got the little fudge packets almost. 00:14:53.019 --> 00:14:54.700 I was like, that's what that reminds me of. 00:14:54.779 --> 00:15:02.220 There's yeah, a little, there's that sort of like acidity that you were getting in these early ones that was almost a little bit sour, a little bit gawn in the not gorn. 00:15:02.460 --> 00:15:02.940 Yes, yeah, yeah. 00:15:03.340 --> 00:15:03.899 Just the flavour changes. 00:15:04.299 --> 00:15:05.580 Acidity completely mellows. 00:15:05.820 --> 00:15:06.620 Mallows, yeah. 00:15:06.700 --> 00:15:11.179 Um, and it tastes like, yeah, it tastes like uh that fudginess is so good. 00:15:11.820 --> 00:15:13.580 The the earlier call of like toffee. 00:15:13.659 --> 00:15:15.179 I'm even like toffee apple even. 00:15:15.419 --> 00:15:16.220 So yeah, I can see it. 00:15:16.299 --> 00:15:18.620 Yeah, and that's where that's sort of acid and sharpness. 00:15:18.940 --> 00:15:25.100 Um, it's a really stark look at what happens to fruit though, because there's not much fruit in this one. 00:15:25.259 --> 00:15:29.259 We're saying that we taste this like, yeah, like a walnut fudge. 00:15:29.500 --> 00:15:32.060 That was gonna say the what's the nut that's really specific in this? 00:15:33.100 --> 00:15:35.100 Just skull this in the background and figure it out. 00:15:35.419 --> 00:15:40.940 It might be more like actually it's a pistachio rather than a walnut, which I think the other one was more walnut-y. 00:15:42.299 --> 00:15:49.980 It's got a little bit of the creaminess, it's still got a little bit of that kind of dairy thing going on, but definitely not as heavy as the first one. 00:15:50.299 --> 00:15:51.419 Sugar almonds. 00:15:51.820 --> 00:15:52.700 Sugar almonds. 00:15:52.860 --> 00:15:53.740 Yeah, like a wedding. 00:15:53.899 --> 00:15:54.460 Nice, yeah. 00:15:54.779 --> 00:15:56.940 You know that sort of uh no, I do, I know exactly what you mean. 00:15:57.259 --> 00:16:01.100 And there's that chalky one that you get that's like a slab, it's like a Turkish thing. 00:16:01.259 --> 00:16:01.500 Yes. 00:16:01.659 -->

00:16:02.379 That's what I'm getting. 00:16:02.620 --> 00:16:03.980 That's 100%. 00:16:04.539 --> 00:16:06.700 It is something really special. 00:16:06.779 --> 00:16:08.620 It's it's a time capsule. 00:16:09.419 --> 00:16:11.340 I wouldn't want a bottle of it. 00:16:12.379 --> 00:16:17.419 Like it's it's beautiful to drink, but it's a lot, it's rich, it's it's a lot going on. 00:16:17.659 --> 00:16:24.139 It's you want a glass of that, you want to savor it, and you want to feel how special it is, but it's like a really rich piece of chocolate cake. 00:16:24.220 --> 00:16:25.100 You couldn't eat a whole cake. 00:16:25.259 --> 00:16:25.980 I agree. 00:16:26.379 --> 00:16:40.940 Whereas there is something about the late Disgorge, the 2013, that is being put together so that it's special and it's intense and it's got length and it's got all these things, but it's super like palatable, and you can you just want to keep drinking it. 00:16:41.100 --> 00:16:43.259 I think that really speaks to your analogy as well. 00:16:43.340 --> 00:16:54.299 If we're looking at these as vintage cars, if this one is from the 1965 and it's all original and it's everything, and it's sit it sits in there and it's almost designed to be looked at and appreciated in really small doses. 00:16:54.700 --> 00:17:04.619 And when you have something that you've built and you've found all these parts from this the pa place that you want them to be and the years that you want them to be, it's to be enjoyed as as is like straight away. 00:17:04.700 --> 00:17:06.460 And and I can see the difference between the two. 00:17:06.700 --> 00:17:08.379 I love that you took that analogy further. 00:17:08.539 --> 00:17:11.259 On my way in, I didn't really prep for this episode. 00:17:11.339 --> 00:17:12.379 I knew what I was gonna do. 00:17:12.619 --> 00:17:15.099 I knew the like things that I didn't write down anything or anything. 00:17:15.179 --> 00:17:17.979 And I was like, oh, let me just I don't know if you ever do this. 00:17:18.059 --> 00:17:19.739 I talk to chat to JPT. 00:17:20.299 --> 00:17:21.739 Like, so I just hit me and Gemini. 00:17:22.539 --> 00:17:26.219 Um I just hit like the button and you can talk back and forth. 00:17:26.379 --> 00:17:29.339 And I said to it, I think I'm what's an analogy? 00:17:29.419 --> 00:17:30.379 I'm sitting there thinking about it. 00:17:30.459 --> 00:17:32.459 Because first I was gonna use food, like ingredients. 00:17:32.539 --> 00:17:37.179 I was like, that doesn't really work because you don't sit on food, like you don't use food from 20 years ago. 00:17:37.339 --> 00:17:38.299 So I'm like, that doesn't work. 00:17:38.379 --> 00:17:40.379 And I was like, maybe like a car, you restore a car. 00:17:40.459 --> 00:17:43.899 I was gonna chat Gibert, and it was like, no, I think you should say this. 00:17:44.059 --> 00:17:46.219 And I was like, no, mine's better. 00:17:46.379 --> 00:17:47.099 I'm using a car. 00:17:47.179 --> 00:17:49.179 And it was like it was really offended. 00:17:49.419 --> 00:17:49.739 Yes. 00:17:50.299 --> 00:17:51.979 This episode was done with no AI. 00:17:53.339 --> 00:17:55.339 And I was like, You're wrong, I'm right. 00:17:55.500 --> 00:17:56.619 It's a good analogy. 00:17:56.779 --> 00:17:57.339 Shut up. 00:17:57.579 --> 00:17:58.299 I think it's perfect. 00:17:58.459 --> 00:17:59.899 So I'm glad that you took it around with me. 00:18:00.059 --> 00:18:00.779 I think it's really good. 00:18:00.859 --> 00:18:01.579 I think it's very good. 00:18:01.659 --> 00:18:03.019 And these wines are delicious. 00:18:03.179 --> 00:18:03.419 Yes. 00:18:03.659 --> 00:18:06.299 Like, wow, they're special, very different, very good. 00:18:06.779 --> 00:18:07.419 They are. 00:18:07.739 --> 00:18:14.379 I feel almost, oh, there's something with age wine that I feel, I feel it emotionally. 00:18:15.179 --> 00:18:20.299 I feel this real sense of specialness and occasion, and and uh I'm almost reverent. 00:18:20.379 --> 00:18:26.139 It's like it's a moment in history, and I'm so appreciative that I get to experience that. 00:18:26.379 --> 00:18:29.259 And something like this, 2006. 00:18:30.299 --> 00:18:31.339 You can't buy that. 00:18:31.579 --> 00:18:39.339 Like that's something that when I told Loick I want to explore Age in Bottle, he went and found it for me. 00:18:39.579 --> 00:18:49.500 And there is a limited amount, and and those limited amounts are gonna run out, and it's so special that we get to experience it. 00:18:49.899 --> 00:18:50.699 It really is. 00:18:50.779 --> 00:18:52.379 And uh thank you again, Loick. 00:18:53.500 --> 00:18:54.219 I appreciate you. 00:18:54.459 --> 00:19:07.739 Like, if anyone ever opens an old wine for you, just uh I just really think you should like take in how special it is, because there's probably only like a few of them left of that particular wine of that particular vintage. 00:19:07.819 --> 00:19:09.579 It takes you a place to a time. 00:19:09.819 --> 00:19:18.939 Oh, and like as you say, you think about what were you doing in that year, and you think about I was in a year eight maths class while this wine was being made. 00:19:19.019 --> 00:19:21.739 That's amazing that we're tasting it now. 00:19:22.139 --> 00:19:22.619 I agree. 00:19:23.259 --> 00:19:25.739 So sparkling wine. 00:19:26.859 --> 00:19:28.699 Don't necessarily age it. 00:19:29.019 --> 00:19:45.500 Some you can age, some specific people who really know that they like aged sparkling will put it down to create something like this, the second one, the the older one, the bottle-aged one that we uh had. 00:19:46.459 --> 00:19:58.859 But most of the time, if you want a really good, ready-to-drink, nice aged one, it's better to buy it pre-aged because it will have been disgorged later or assembled later. 00:19:59.019 --> 00:20:08.139 That means you're gonna get more integrity of bubble, you're going to get much more fruit still coming through, and it's gonna be a lot more kind of

drink now friendly. 00:20:08.219 --> 00:20:12.459 But these older ones built in bottle are just something really rich and really special. 00:20:12.779 --> 00:20:13.099 Special. 00:20:13.259 --> 00:20:13.899 Is that a good summation? 00:20:14.219 --> 00:20:15.179 Still is the way to put it. 00:20:15.259 --> 00:20:15.739 I love that. 00:20:15.979 --> 00:20:16.299 Okay. 00:20:16.619 --> 00:20:17.500 Beautiful. 00:20:18.059 --> 00:20:26.619 Last thing that we are going to do, and I've had to leave it till last because one of these is sweet and it just screws up our palate when we have a sweet wine. 00:20:26.779 --> 00:20:28.059 I want to talk about rose. 00:20:28.779 --> 00:20:39.099 So, rose generally, it's illegal in France if you're making a still rose to blend the wine to be a colour like pink. 00:20:39.339 --> 00:20:42.539 So if you are making wine, is it a colour pink? 00:20:42.619 --> 00:20:42.779 Yeah. 00:20:42.859 --> 00:20:43.500 I didn't know that. 00:20:44.859 --> 00:20:48.379 In Venice, I it makes sense because it should be easy to do, wouldn't it? 00:20:48.619 --> 00:20:49.899 Uh, yeah, no, no. 00:20:49.979 --> 00:20:52.059 So it depends how strict the rules are, depends where you are. 00:20:52.619 --> 00:20:53.819 In Australia, it's not illegal. 00:20:53.899 --> 00:20:54.379 You can do it. 00:20:54.539 --> 00:20:54.779 Okay. 00:20:54.939 --> 00:21:01.339 Uh, but for the in like integrity of the rose and the grape and stuff, in France, and it's seen as the better way to do it. 00:21:01.419 --> 00:21:02.539 It's called maceration. 00:21:02.619 --> 00:21:04.219 Like you macerate your tea. 00:21:04.299 --> 00:21:08.699 When you make a cup of tea, the act of putting in the teabag, you macerate teabag in water. 00:21:08.779 --> 00:21:10.299 That's what maceration is. 00:21:10.699 --> 00:21:18.299 So maceration with rose is basically you start the process of making a red wine, you put the skins in, and then you take the skins out. 00:21:18.459 --> 00:21:22.459 Maybe if a red wine, you might have the skins in for like two weeks. 00:21:22.619 --> 00:21:28.859 But with a rose, you might only have the skins in for 10 hours or a day or two, depending on what kind of colour you're hoping to produce. 00:21:29.019 --> 00:21:31.659 So it's more about the colour, not about like the tannin? 00:21:31.899 --> 00:21:33.019 You will get some tannin. 00:21:33.099 --> 00:21:37.099 You're gonna extract a bit of tannin, and generally colour can go hand in hand. 00:21:37.259 --> 00:21:42.619 The more colour you extract, the more flavor and tannin and stuff you're gonna extract. 00:21:42.859 --> 00:21:45.819 You need to have it in there for a long time to get like a lot of tannin. 00:21:45.979 --> 00:21:46.299 Okay. 00:21:46.539 --> 00:21:50.939 But generally, you're also using a thinner skinned grape, so you're gonna have less tannin. 00:21:51.099 --> 00:21:55.019 Pinot Noir is commonly used, Grenache is commonly used. 00:21:55.179 --> 00:21:59.019 Thin skinned

grapes have less tannin to give. 00:21:59.179 --> 00:22:02.779 So you can get colour but less tannin, and that's why they're good in rose. 00:22:04.059 --> 00:22:10.699 If you use something like Cabernet is used, but Mainly because we have an oversplay of cabinet. 00:22:10.859 --> 00:22:11.019 Yep. 00:22:11.179 --> 00:22:19.500 And so you need to do a lot more deliberate winemaking to try and extract that colour without the tannin, or sometimes it's going to be like a richer, denser style of rose. 00:22:19.899 --> 00:22:24.379 I had a beautiful Cabernet rose from Down in the Morning to Peninsula. 00:22:24.459 --> 00:22:24.859 It was lovely. 00:22:25.019 --> 00:22:25.979 It's going to give you more flavour. 00:22:26.139 --> 00:22:29.259 It's definitely going to give you a bit more, it might be picked earlier as well. 00:22:29.419 --> 00:22:29.659 Yep. 00:22:29.819 --> 00:22:43.419 And in which case, like if it if it was picked with the intention of making rose, then it might be picked earlier, which will mean that it might have almost this like refreshing green capsicum, almost herbal type thing running through it, which can be really nice as well. 00:22:43.579 --> 00:22:49.259 Cab Franc makes nice rose for that reason too, but that's a very specific taste that you either love or hate. 00:22:49.579 --> 00:22:51.739 So the same kind of goes with sparkling wine. 00:22:51.819 --> 00:22:54.939 You can macerate and that creates your base. 00:22:55.259 --> 00:23:07.659 However, the one rule, the one exception in champagne specifically, to or in in France specifically, you can't blend rose, but you can if you're making sparkling wine. 00:23:08.299 --> 00:23:11.659 And that is because it's look, it's hard, right? 00:23:11.739 --> 00:23:24.379 It's sparkling wine to get the precision that you need with the base wine and with the colour and everything, the blending becomes just a lot more fail-safe. 00:23:25.259 --> 00:23:27.899 So it's typically totally fine. 00:23:27.979 --> 00:23:34.139 It's not poo-pooed in any way, it's not seen as any less quality because that's the done thing. 00:23:34.859 --> 00:23:37.019 But the blending is done at the start. 00:23:37.179 --> 00:23:43.099 So in both the scenarios that I just painted, you decide on the colour at the start, at that baseline stage. 00:23:43.179 --> 00:23:48.219 So what you tasted earlier, that super citrusy type thing, that's right at the start. 00:23:48.379 --> 00:23:50.699 And that is the stage that you make your colour. 00:23:50.939 --> 00:23:52.299 So that is what we're tasting right now. 00:23:52.539 --> 00:23:53.179 Which makes sense. 00:23:53.339 --> 00:23:56.459 When I saw the base, they were two very different colours. 00:23:56.619 --> 00:23:57.019 Yeah. 00:23:57.179 --> 00:23:59.019 So that was a Pinot Noir. 00:23:59.099 --> 00:24:04.059 So what actually that was was a Pinot Noir base, but that's not intended for rose. 00:24:04.379 --> 00:24:06.139 That's probably still going to go into a white wine. 00:24:06.219 --> 00:24:11.739 And once that's mixed in with the white wine, you won't really see the colour, especially after everything it's gone through. 00:24:11.899 --> 00:24:12.139 Okay. 00:24:12.379 --> 00:24:16.539 If it's made for rose, it's probably going to be have a bit more colour. 00:24:16.859 --> 00:24:19.579 So we've got Shandon Vintage Brute Rose. 00:24:19.819 --> 00:24:21.019 This is a 2018. 00:24:21.579 --> 00:24:24.779 How we get the colour is that maceration. 00:24:25.019 --> 00:24:26.059 It's a beautiful colour too. 00:24:26.219 --> 00:24:26.779 Oh, isn't it? 00:24:27.419 --> 00:24:27.979 Beautiful colour. 00:24:28.299 --> 00:24:28.859 Oh my god. 00:24:28.939 --> 00:24:30.859 It's almost a it's like a dark salmon. 00:24:31.099 --> 00:24:32.539 Yeah, salmon's good. 00:24:32.619 --> 00:24:36.299 That's just right in the perfect spot between the orange and the pink. 00:24:36.619 --> 00:24:37.099 Yeah. 00:24:37.339 --> 00:24:40.139 So we get our Pinot Noir grapes in. 00:24:40.619 --> 00:24:42.779 They start to ferment. 00:24:42.859 --> 00:24:44.219 They we start to make the wine. 00:24:44.379 --> 00:24:50.299 And then after only a short amount of time, I have to ask Lobik if I can watch this happen next year. 00:24:50.379 --> 00:24:51.179 I wonder what it's like. 00:24:51.259 --> 00:24:52.779 Is he is he heat there? 00:24:52.939 --> 00:24:56.299 Just like getting little samples and being like, not yet, not yet, not yet. 00:24:56.619 --> 00:24:57.339 That's what I assume. 00:24:57.579 --> 00:24:59.259 The very limited amount I know of him. 00:24:59.339 --> 00:25:00.619 That's what I think he'd be like. 00:25:00.939 --> 00:25:03.339 He'd be sort of I'm just drained scientists. 00:25:03.659 --> 00:25:07.019 The amount of time is, yeah, it can be eight, ten hours, it can be a few days. 00:25:07.099 --> 00:25:09.259 So it's like it's a short amount of time though. 00:25:09.419 --> 00:25:11.979 Like it's not like down to the second, but it's down to the hour. 00:25:12.299 --> 00:25:13.179 Like that's enough to be. 00:25:13.500 --> 00:25:13.659 Wow. 00:25:13.899 --> 00:25:19.179 That is why vintage is stressful, and that is why vintage work such long hours because and it is. 00:25:19.339 --> 00:25:23.419 I know that the other week we were criticizing the hours, but there is some. 00:25:24.299 --> 00:25:37.179 Yeah, there is a a part that is true that that needs to be taken into consideration that if it's in the middle of the night and this they need to filter out to make a particular colour, then someone needs to be there, do it. 00:25:37.419 --> 00:25:40.859 You know, that's an argument for split shifts and not just making someone work around the clock. 00:25:40.939 --> 00:25:42.939 But that's probably the strong argument which we covered. 00:25:43.819 --> 00:25:44.859 What was already covered. 00:25:45.019 --> 00:25:50.859 So we have here a wine where the colour was determined first. 00:25:51.739 --> 00:25:56.219 It has

gone through all that steps of method traditional. 00:25:56.299 --> 00:26:02.459 The dosage at the end was probably a similar colour that was put in to just create this nice lovely thing at the end. 00:26:02.939 --> 00:26:09.259 Now, the next wine I'm gonna pour for you, the colour was determined at the end. 00:26:10.059 --> 00:26:12.219 So we have a base wine. 00:26:12.779 --> 00:26:15.659 It might have been white, it might have been kind of pink. 00:26:15.819 --> 00:26:18.939 Yeah, it's very well it's not necessarily lighter than pink. 00:26:19.259 --> 00:26:20.459 It's very pink. 00:26:20.939 --> 00:26:26.779 In fact, when you taste it, you will almost think that it should look darker. 00:26:27.979 --> 00:26:30.139 It's pink rather than that orangey. 00:26:30.539 --> 00:26:35.739 So it's got this more like flash type colour, not an age type colour. 00:26:35.819 --> 00:26:35.979 Yeah. 00:26:36.219 --> 00:26:40.619 Because it hasn't gone through that whole winemaking process with the rest of the wine. 00:26:40.699 --> 00:26:42.059 The colour comes in at the end. 00:26:42.299 --> 00:26:47.259 So looking at the colour, this was almost definitely a white base. 00:26:47.659 --> 00:26:48.059 Yeah. 00:26:48.619 --> 00:26:53.819 And at the end, Logic, or what year is this? 00:26:54.699 --> 00:26:57.099 Oh no, yes, it's if it's been made recently. 00:26:57.339 --> 00:27:10.139 Either Lowick or Dan, because we've had it kind of transition to winemaker lately, but the winemaker at the end gets to the final bit and goes, Alright, time to put in colour. 00:27:11.259 --> 00:27:13.819 You put in colour by using grape mast. 00:27:14.219 --> 00:27:14.379 Yes. 00:27:15.019 --> 00:27:23.899 But Austin, what if we put in grape mast at the start with blending, we add yeast, what's gonna happen? 00:27:24.219 --> 00:27:25.179 The alcohol will go up. 00:27:25.419 --> 00:27:25.979 It's alcohol. 00:27:26.059 --> 00:27:26.139 Yeah. 00:27:26.379 --> 00:27:27.819 So that all the sugar turns into alcohol. 00:27:27.899 --> 00:27:32.459 But if we put it in at the end without yeast, what can we conclude? 00:27:33.099 --> 00:27:34.619 I love that I'm treating you like a student. 00:27:34.699 --> 00:27:35.500 Like I'm in Western. 00:27:35.899 --> 00:27:38.859 Okay, that if we're putting it at the end, that the sweetness will go up. 00:27:39.019 --> 00:27:39.339 Exactly. 00:27:39.500 --> 00:27:40.699 So we keep the sweetness. 00:27:41.019 --> 00:27:49.659 So if you do it at the end, you have ultimate control over exactly what the color's gonna be and exactly what that sweetness and the flavor and everything at the end. 00:27:49.899 --> 00:27:57.659 So there is a I recently went hard into the definition of tache. 00:27:58.379 --> 00:28:03.579 Tashe is a let's call it colloquial term for that process. 00:28:03.739 --> 00:28:03.899 Okay. 00:28:04.139 --> 00:28:04.459 At the end. 00:28:04.619 --> 00:28:11.259 So if you use it, if you put that colour in at the end, then using great mast. 00:28:12.539 --> 00:28:20.299 A winemaking business in Australia did this like 20 years ago or something, 20, 30 years ago, and they called that Tashay. 00:28:20.379 --> 00:28:21.819 They said this is called Tasche. 00:28:22.059 --> 00:28:24.619 I've recently learned that that's not like the official word for it. 00:28:24.699 --> 00:28:25.500 They just called it that. 00:28:25.579 --> 00:28:32.539 They tried to, and then they tried to like copyright it, but then there's like a burgundy wine that has Tasche in the name. 00:28:32.619 --> 00:28:37.339 And so like they stepped into Australia and they were like, you can't use the word Tashe, and it's this whole thing. 00:28:37.659 --> 00:28:43.339 But you might hear of the process referred to as Tashe. 00:28:43.659 --> 00:28:43.819 Okay. 00:28:44.299 --> 00:28:49.979 Because the original ones who did it, Teltani, they made it kind of famous. 00:28:50.139 --> 00:28:50.619 Yep. 00:28:51.019 --> 00:28:53.579 But that's not the official term. 00:28:54.939 --> 00:28:57.579 So this process was made famous in arts. 00:28:58.219 --> 00:29:01.099 Uh, I guess you could say so in a very specific way. 00:29:01.339 --> 00:29:17.899 Not globally, but in Australia, if you speak to a lot of people and say this is a Tashe wine, like if I said to most people in wine, especially if they're sort of older, not not necessarily me, I've had to learn this because I wasn't around when Taltani was big. 00:29:17.979 --> 00:29:23.099 But say Meg, if I said to Meg, this wine has been made, maceration, this one Tashe, should know what I meant. 00:29:23.259 --> 00:29:24.219 Yeah, I understand. 00:29:24.459 --> 00:29:26.779 Even though that was kind of coined by Taltani. 00:29:26.939 --> 00:29:27.979 So this is kind of their thing. 00:29:28.139 --> 00:29:30.699 Loick also worked for Taltani in that. 00:29:30.779 --> 00:29:32.539 So he was part of that becoming a big thing. 00:29:32.619 --> 00:29:37.019 But it's also a legitimate way to make it and something that others do as well. 00:29:37.739 --> 00:29:49.979 So give them both a try and tell me what what you notice that's different when you put that colour and stuff in at the start or the end of the process. 00:29:50.379 --> 00:29:51.179 Oh, okay. 00:29:57.579 --> 00:30:06.219 It is sweeter, straight away, and quite a lot sweeter, which I think I wasn't expecting it as much having a lot of the dry wines that we've had today. 00:30:06.539 --> 00:30:08.699 It's delicious, but a lot lighter. 00:30:09.099 --> 00:30:23.259 Very, very sweet, still fruit forward compared to this previous one, which has that toasty, nuttier characters, which is really beautiful, and then that that colour, and that could be my brain just tricking me going, it looks like toast. 00:30:23.339 --> 00:30:27.019 You say it looks like toast, but I I can really taste that and smell it, especially. 00:30:27.179 --> 00:30:31.179 And then this one, yeah, that comes in at the end, the Tassage? 00:30:31.500 -->

00:30:35.179 Tashay, Tasha, whatever Tashay. 00:30:35.419 --> 00:30:41.419 Yeah, it does have that sort of sweeter confectionery almost a little bit of a little bit of lolly flavour to it. 00:30:41.500 --> 00:30:44.939 So if I was a younger drinker, that that would have been what I went for. 00:30:45.099 --> 00:30:47.899 And now that I'm a little bit more weathered. 00:30:48.059 --> 00:30:48.859 Yeah, weathered. 00:30:50.699 --> 00:30:52.459 Unfortunate way to describe yourself. 00:30:52.859 --> 00:30:54.059 But that it's beautiful. 00:30:54.859 --> 00:31:00.939 Yeah, so the vintage brute is when you hear sparkling rose, you don't think that. 00:31:01.099 --> 00:31:01.739 No, that's what I was. 00:31:02.139 --> 00:31:06.939 You think berry and strawberry and yummy, and you think of the girlies. 00:31:07.339 --> 00:31:08.379 Yes, yeah, that's what I think. 00:31:09.179 --> 00:31:09.739 It's nice. 00:31:09.979 --> 00:31:10.859 This is not it. 00:31:11.099 --> 00:31:14.939 If it is a vintage sparkling, that's gorgeous. 00:31:15.339 --> 00:31:20.939 God, like this one specifically, it has just mallowed and savory is the word I would use. 00:31:21.099 --> 00:31:24.779 It is like a real savory style because it's not bright fruit. 00:31:24.859 --> 00:31:31.979 It is, it's that it is raspberry, but it's like raspberry on short bread, but without the sweetness almost. 00:31:32.219 --> 00:31:41.179 It's it's like it's not just bright fruit, it is fruit with brioche and like nuttiness and and all these things. 00:31:41.339 --> 00:31:43.659 And like that is a great, great, great. 00:31:43.899 --> 00:31:46.219 Speaking of food, that is a great food. 00:31:46.379 --> 00:31:46.699 That's cool. 00:31:46.939 --> 00:31:47.419 Sparkling. 00:31:47.739 --> 00:31:51.739 Pair that with like the classic pairing, and Meg rolls her eyes at this is charcuterie. 00:31:51.819 --> 00:31:53.579 Like charcuterie is really, really good. 00:31:53.659 --> 00:31:56.539 But I think she roll her eyes because it's a broad term. 00:31:56.779 --> 00:31:59.899 No, she rolls her eyes because it's the one that people quote most commonly. 00:32:00.139 --> 00:32:01.819 Oh my god, she's so pretentious. 00:32:03.019 --> 00:32:04.619 She's not here so we can say it. 00:32:04.939 --> 00:32:06.139 Give your hands up, Meg. 00:32:06.619 --> 00:32:07.259 Yes. 00:32:07.739 --> 00:32:08.779 Yeah, no, totally. 00:32:08.859 --> 00:32:14.859 Because she's more like, she's just kind of like be more, you know, like be more, what's the word, creative? 00:32:15.019 --> 00:32:15.259 Okay. 00:32:15.419 --> 00:32:20.859 Okay, if I were to be more creative, like pork, like something like pork belly and like apple in there as well. 00:32:21.179 --> 00:32:23.339 Yeah, like uh oh yeah. 00:32:23.899 --> 00:32:26.139 Sort of Vietnamese pork with that, yeah, yeah, yeah. 00:32:26.219 --> 00:32:29.419 A tie uh Vietnamese salad that's sort of higher acidity. 00:32:30.059 --> 00:32:30.699 So good. 00:32:31.019 --> 00:32:40.539 But those sort of like meats that are maybe like um once you start getting into that like savory, gamey type meat, this type of wine goes so well with it. 00:32:40.619 --> 00:32:49.579 And like everyone, if you want to start exploring pairing sparkling wine with your food, this might be the most fail-safe one. 00:32:49.659 --> 00:32:55.819 Like it is refreshing, but also really has that depth and generosity to stand up to your food. 00:32:56.139 --> 00:33:00.939 We'll do a really self-serving episode where we just and it's just for us. 00:33:01.019 --> 00:33:01.979 We might not even record it. 00:33:02.379 --> 00:33:08.219 All these wines and everything we said, we want to eat with them, so we're not actually testing anything, we're just having a nice time. 00:33:09.019 --> 00:33:10.059 Yeah, that's it. 00:33:10.619 --> 00:33:12.459 Oh, my mic wasn't plugged in that whole time. 00:33:12.539 --> 00:33:13.739 Who'd have thought? 00:33:13.979 --> 00:33:14.859 That's all right. 00:33:15.099 --> 00:33:16.459 We'll invite listeners to come down. 00:33:16.939 --> 00:33:17.899 Shoot listener episode. 00:33:18.139 --> 00:33:18.939 Oh, they can come down. 00:33:19.099 --> 00:33:21.579 We're not proving any point except for yum. 00:33:22.699 --> 00:33:23.979 Yeah, I have a hunch. 00:33:24.059 --> 00:33:24.619 There you go. 00:33:24.779 --> 00:33:25.099 Right. 00:33:25.179 --> 00:33:26.619 So that is kind of the first one. 00:33:26.699 --> 00:33:38.699 Now, this second one, like, yes, as you say, the sweetness factor does make it a little bit more if you were newer to the wine category and or lack a sweeter kind of style, it is a friendlier place to start. 00:33:39.019 --> 00:33:49.099 But also the thing that people forget sometimes is that sweeter styles sometimes are there for a reason, and normally like with food pairing and stuff. 00:33:49.339 --> 00:33:49.579 Yes. 00:33:49.739 --> 00:33:50.059 Yeah, right. 00:33:50.459 --> 00:33:54.699 I can understand that, and and I didn't mean it to at all talk down on this wine. 00:33:54.779 --> 00:33:56.459 Like, I I mean it, it is delicious. 00:33:56.619 --> 00:34:02.139 It's just sweet, and it's yum, but it's like, you know, you could uh smash that all day. 00:34:02.459 --> 00:34:08.059 But you would you would want it with like I would pair it with a dessert, not not something too sweet. 00:34:08.139 --> 00:34:12.860 I wouldn't it's not sweet enough to pair it with like a sticky date pudding or a chocolate type based wine. 00:34:13.019 --> 00:34:18.460 Uh that's really hard to pair, and you almost exclusively need like a Porsche or something for that. 00:34:18.859 --> 00:34:25.259 This would be like a delicate raspberry pastry, would be absolutely beautiful with this. 00:34:25.339 --> 00:34:27.980 Or even because it's got oh, do you know what you'd do? 00:34:28.219 --> 00:34:29.019 Breakfast wine? 00:34:29.099 --> 00:34:30.539 Oh, breakfast wine totally. 00:34:30.779 --> 00:34:31.339 That's yeah.

00:34:31.579 --> 00:34:38.299 But but because it's added at the end, oh no, it doesn't necessarily change. 00:34:38.460 --> 00:34:40.779 Well, it doesn't change the alcohol, it's still just as much alcohol. 00:34:40.859 --> 00:34:43.980 Whereas Astie normally, what Meg calls her breakfast wine is lower alcohol. 00:34:44.299 --> 00:34:45.099 Yeah, lower alcohol. 00:34:45.259 --> 00:34:46.699 But you know, who cares? 00:34:46.940 --> 00:34:48.779 Shouldn't say that, RSA overren. 00:34:49.179 --> 00:34:53.099 But so when we talk about food pairing, sometimes we say contrast. 00:34:53.420 --> 00:34:54.219 Con compliment. 00:34:54.539 --> 00:34:54.779 Yes. 00:34:55.259 --> 00:34:59.339 Compliment would be like a steak and a red wine because you're pairing heavy with heavy. 00:34:59.579 --> 00:35:09.500 Contrast would be like a Riesling with carbonara because something fatty and rich, and you're pairing it with something super sharp that comes through and cleanses your mouth. 00:35:09.659 --> 00:35:20.699 And then the last one that people don't often talk about, but I love and it's the most impressive food pairing I've ever seen has been using this, is when you use it to complete, to complete the mouthful. 00:35:21.099 --> 00:35:21.339 Great. 00:35:21.579 --> 00:35:35.019 So say you had a lemon-based dessert, like a lemon tart or a lemon pastry or something, which would be so nice if it had that like a berry compote on top or something. 00:35:35.259 --> 00:35:35.659 Yes. 00:35:36.059 --> 00:35:36.779 Don't put the berry. 00:35:37.500 --> 00:35:38.859 Don't put the berry compote on top. 00:35:39.019 --> 00:35:39.259 Yep. 00:35:39.500 --> 00:35:49.019 Have your lemon tart as it is and have this as the wine you drink with it, and it completes the mouthful. 00:35:49.420 --> 00:35:53.579 That's a that's very amazing that you could even think of that on the spot. 00:35:53.819 --> 00:35:53.980 Yeah. 00:35:54.219 --> 00:35:54.779 And I agree. 00:35:54.859 --> 00:35:55.659 I think that's really interesting. 00:35:55.819 --> 00:35:56.859 And now I want to test that out. 00:35:56.940 --> 00:36:03.500 I do want to go try something that I think that Raspberry needs or something because you because the raspberry is the one that really stands out in this wine. 00:36:03.659 --> 00:36:05.179 And I wish, I wish people did this more. 00:36:05.259 --> 00:36:07.099 I wish this was a bigger thing in food pairing. 00:36:07.259 --> 00:36:12.940 Is like, I, oh my god, I wish chefs sometimes went, this needs one final thing. 00:36:13.099 --> 00:36:15.579 This needs, man, this would be good with like a slice of apple. 00:36:15.659 --> 00:36:16.619 Like it needs one more thing. 00:36:16.779 --> 00:36:23.739 I wish that they just said this Riesling is a really, really apple-y Riesling. 00:36:24.619 --> 00:36:29.659 Use that instead of just, you know, old school pairing rules or whatever. 00:36:29.819 --> 00:36:36.940 Yeah, it's like the chef is using it as the last ingredient because that is the ultimate food pairing, is it not? 00:36:37.019 --> 00:36:38.299 Like so good. 00:36:38.539 --> 00:36:38.859 Yeah. 00:36:39.019 --> 00:36:39.739 I love this idea. 00:36:39.819 --> 00:36:41.019 I think that's such a great concept. 00:36:41.179 --> 00:36:41.339 Yeah. 00:36:41.739 --> 00:36:45.420 We're gonna have to reach out to it and do a little bit. 00:36:45.579 --> 00:36:47.980 Maybe as part of our our live, our live show. 00:36:48.139 --> 00:36:48.299 Yeah. 00:36:48.539 --> 00:36:49.500 We should have a look at that and see how to do that. 00:36:49.659 --> 00:36:52.059 Our live show, which we've been talking about for so long and yet. 00:36:52.219 --> 00:36:54.779 I mean, I found a cool location, but I've done absolutely nothing. 00:36:54.859 --> 00:36:55.579 So it's fine. 00:36:55.659 --> 00:36:56.699 We'll start doing it. 00:36:56.859 --> 00:36:58.139 We'll get there right in, guys. 00:36:58.460 --> 00:36:58.779 Okay. 00:36:58.940 --> 00:36:59.179 Yeah. 00:36:59.259 --> 00:36:59.819 Oh my god. 00:36:59.900 --> 00:37:03.579 Or if you have a location, we do have a lot of people in the trade that listen. 00:37:03.819 --> 00:37:06.139 Do you feel like a wine bar or something you want to host? 00:37:06.380 --> 00:37:07.420 That sounds easy too. 00:37:07.579 --> 00:37:08.139 Anyway. 00:37:08.460 --> 00:37:09.259 Beautiful wines. 00:37:09.339 --> 00:37:09.579 Wow. 00:37:09.819 --> 00:37:09.980 Yes. 00:37:10.059 --> 00:37:11.659 So that's a different start versus finish. 00:37:11.739 --> 00:37:15.019 So we've reached the end of our method traditional deep dive. 00:37:15.099 --> 00:37:18.619 Do you have any more questions, or do you feel just much more familiar now? 00:37:18.859 --> 00:37:19.179 I do. 00:37:19.259 --> 00:37:20.380 I feel much more familiar. 00:37:20.539 --> 00:37:24.940 I feel I feel more like accomplished and ready to go when I try and buy a wine. 00:37:25.019 --> 00:37:27.819 I know what I want to be looking for, seeing the difference between the two. 00:37:27.980 --> 00:37:31.579 Now, just the last question that I'm going to ask you on these last two here. 00:37:31.980 --> 00:37:34.779 They say on the bottle which way these are, or nope. 00:37:34.940 --> 00:37:36.779 No, you just kind of have to know. 00:37:36.940 --> 00:37:37.819 We're just taking a guess. 00:37:38.619 --> 00:37:41.819 Which is fun, by the way, because you're going to have a good time drinking either of these. 00:37:41.980 --> 00:37:42.460 Yes. 00:37:42.699 --> 00:37:49.900 I'm saying if you're listening to this episode and it excites you, you either you just you want to go taste sparkling wine, you want to taste sparkling wine in a nerdy way. 00:37:50.139 --> 00:37:54.299 Either either come to Shandon or book your plane ticket to Tasmania. 00:37:54.460 --> 00:37:57.500 Unless people in Tasmania are listening, in which case just go. 00:37:57.819 --> 00:38:00.619 Because this is this is nerdy stuff. 00:38:00.779 --> 00:38:09.659 Like, even

people at Shandon will know this, but like not everyone, even who does tastings and stuff with wine, like it's almost a mean question to ask. 00:38:09.819 --> 00:38:13.179 Like, where was this was this colour added at the start of the finish? 00:38:13.339 --> 00:38:15.659 A lot of people will be like, I don't know. 00:38:15.900 --> 00:38:17.739 After this, though, you could taste the difference. 00:38:17.900 --> 00:38:18.139 Yes. 00:38:18.299 --> 00:38:19.659 I feel like I wouldn't need to ask that. 00:38:19.819 --> 00:38:21.179 I think I would be able to tell. 00:38:21.339 --> 00:38:21.579 Yeah. 00:38:21.739 --> 00:38:25.819 Um, and now I guess if any listeners didn't know, you'd be able to tell as well if it has that. 00:38:26.859 --> 00:38:30.699 Did you have a favorite wine out of all the ones that we've done in the sparkling episodes? 00:38:30.940 --> 00:38:32.219 Uh I did. 00:38:32.859 --> 00:38:33.179 Yes. 00:38:33.579 --> 00:38:34.219 Which one? 00:38:34.539 --> 00:38:35.819 The 2013. 00:38:35.980 --> 00:38:37.099 Yeah, it's good, isn't it? 00:38:37.339 --> 00:38:38.139 Vintage was beautiful. 00:38:38.380 --> 00:38:40.699 The 2006 was amazing as well for very different reasons. 00:38:40.859 --> 00:38:41.019 Yeah. 00:38:41.339 --> 00:38:46.380 But that 2013 that we just had moments ago was a real standout. 00:38:46.539 --> 00:38:50.460 It sort of was the middle point, I think, from a lot of what we're talking about. 00:38:50.619 --> 00:38:50.859 Yeah. 00:38:51.179 --> 00:38:53.980 Easy to drink and really complex and beautiful. 00:38:54.059 --> 00:38:55.819 Uh so that is my that's my standout. 00:38:56.139 --> 00:39:01.259 And then what if I were to do one more shout-out and one more thing that we didn't mention, probably is the difference. 00:39:01.339 --> 00:39:05.900 So non-vintage won't necessarily if you see a vintage, if you see a ear in there, you know it's a vintage one. 00:39:06.059 --> 00:39:07.259 It's all come from the one vintage. 00:39:07.339 --> 00:39:12.859 If you don't see a vintage and you're not paying a whole hip for it or whatever, you know it's non-vintage. 00:39:12.940 --> 00:39:15.099 So no, but non-vintage can also be expensive. 00:39:15.339 --> 00:39:21.739 God, non-vintage champagne can be heaps, which just means that they have wine from all different years. 00:39:22.139 --> 00:39:24.219 The bird still has this twig in the mouth. 00:39:24.380 --> 00:39:25.099 Oh my god. 00:39:25.339 --> 00:39:30.539 Mel saw a bird with a twig in its mouth earlier and hasn't stopped talking about it. 00:39:31.179 --> 00:39:34.139 You shouldn't have let me record in a room with a window. 00:39:34.299 --> 00:39:35.579 I'm easily distracted. 00:39:36.779 --> 00:39:39.739 So you have non-vintage, you have vintage. 00:39:39.819 --> 00:39:49.739 Non-vintage doesn't come from a single gear, and often wines like let's say normal Shandon, so not vintage Shandon, normal Shandon, the one that costs you about 30 bucks. 00:39:50.059 --> 00:39:53.019 That one is non-vintage. 00:39:53.339 --> 00:39:54.059 NV Brute? 00:39:54.219 --> 00:39:54.699 Is that what it is? 00:39:54.779 --> 00:39:54.859 Yeah. 00:39:55.179 --> 00:39:56.059 Because the NV stands for vegan. 00:39:56.299 --> 00:39:57.579 Technically, we yes, it does. 00:39:57.739 --> 00:39:57.900 Yeah. 00:39:58.059 --> 00:39:59.980 But technically we just call it Chandon Brute. 00:40:00.059 --> 00:40:00.940 We don't call it non-vintage. 00:40:01.019 --> 00:40:01.339 Oh, okay. 00:40:01.500 --> 00:40:02.219 It's not really non-vintage. 00:40:02.460 --> 00:40:04.139 Why did I think that they all had NV on them? 00:40:04.619 --> 00:40:05.179 No, they don't. 00:40:05.259 --> 00:40:05.980 It's non-vintage. 00:40:06.059 --> 00:40:07.980 Some might have non-vintage, but it's not a rule at all. 00:40:08.299 --> 00:40:10.380 Some non-vintage wines will just say brute. 00:40:10.619 --> 00:40:10.859 Yep. 00:40:11.019 --> 00:40:12.380 Or whatever they decide to call it. 00:40:12.619 --> 00:40:20.380 So there's non-vintage, then there's vintage, which has to come from a single year, but non-vintage can still have an average age time that's really, really old. 00:40:20.460 --> 00:40:27.339 But maybe just for like blending reasons, they've decided to bring in bit of this, bit of that type thing. 00:40:27.900 --> 00:40:29.739 Sometimes it is a quality indicator. 00:40:29.900 --> 00:40:34.699 In a lot of cases, vintage is higher quality, but non-vintage can equally be amazing. 00:40:34.859 --> 00:40:37.099 So that's not too much reason. 00:40:37.259 --> 00:40:40.940 There's not vintage wines won't be made unless it's really good. 00:40:42.059 --> 00:40:47.099 But non-vintage can be made in good and not as good. 00:40:47.420 --> 00:40:55.019 So in vintages where you might have variation, you can use blending to make it taste pretty similar still. 00:40:55.259 --> 00:40:55.579 Okay. 00:40:55.900 --> 00:41:00.779 But you might still make a non-vintage wine that's incredible out of this world. 00:41:00.940 --> 00:41:01.099 Yeah. 00:41:01.259 --> 00:41:03.339 So non-vintage wine can kind of go either way. 00:41:03.420 --> 00:41:06.380 You can't assess the quality based on the fact that it's non-vintage. 00:41:06.539 --> 00:41:13.819 But normally if you're tasting vintage wine, there's a good chance it's going to be high quality because it's would have had to be made in a good year to be that good. 00:41:14.299 --> 00:41:17.500 The last term is multi-vintage MV. 00:41:17.739 --> 00:41:18.059 Okay. 00:41:18.460 --> 00:41:22.619 And it's kind of technically like non-vintage, but the fancy version. 00:41:22.779 --> 00:41:22.940 Yeah. 00:41:23.019 --> 00:41:23.179 Okay. 00:41:24.219 --> 00:41:25.739 But multi-vintage wine. 00:41:26.059 --> 00:41:38.059 Yeah, it's it's kind of different because that is where all these parcels are kept aside for a longer amount of time and it is made into a really, really, really exceptional special type wine. 00:41:38.219 --> 00:41:43.099 If you go back and listen to the Shandonna Twile episode that we did, that's what multi-vintage is. 00:41:43.339 --> 00:41:49.339 Kruk is like a$500 sparkling, which most people will know as being like one of the fancy ones. 00:41:49.420 --> 00:41:50.460 That's multi-vintage. 00:41:50.619 --> 00:41:51.019 Wow. 00:41:51.179 --> 00:41:54.940 Yeah, so they take parcels that are really, really old and they mix them. 00:41:55.019 --> 00:42:00.380 So that's not a vintage wine, but it is still one of the most famous champagnes in the world. 00:42:00.460 --> 00:42:04.460 So that's the that's the difference between non-vintage, vintage, and multi-vintage. 00:42:04.699 --> 00:42:06.699 And I think that we've covered most terms now. 00:42:06.779 --> 00:42:13.099 If you've made it to the end of this episode without hearing a sparkling wine term, I I think we've thrown them all in. 00:42:13.259 --> 00:42:13.500 Yeah. 00:42:13.659 --> 00:42:15.980 And if you can call us out for anything, go for it. 00:42:16.139 --> 00:42:16.219 Yeah. 00:42:16.619 --> 00:42:17.500 Here's in the DMs. 00:42:17.739 --> 00:42:19.179 Oh, you mean if there's any terms we've missed out? 00:42:19.339 --> 00:42:21.420 If there's any terms we've missed out, let us know. 00:42:21.739 --> 00:42:21.980 True. 00:42:22.139 --> 00:42:26.460 Loic, this is your chance to send a voice note and correct anything I got wrong. 00:42:26.539 --> 00:42:28.139 But I think I'm I'm pretty confident. 00:42:28.380 --> 00:42:28.859 And Meg. 00:42:29.339 --> 00:42:31.179 It'll be in here. 00:42:32.460 --> 00:42:32.779 Okay. 00:42:34.219 --> 00:42:38.299 And Meg, apologies that we did this episode without you. 00:42:39.339 --> 00:42:40.779 And it was so good. 00:42:40.940 --> 00:42:42.940 I'm so sorry, Meg, but it was gorgeous. 00:42:43.179 --> 00:42:44.699 I'm so mad that she missed that OSI. 00:42:44.859 --> 00:42:46.779 She's somewhere in the countryside of Spain. 00:42:47.259 --> 00:42:48.699 If it's in Spain, she'll be fine. 00:42:48.940 --> 00:42:50.779 All right, that is all we have for this week. 00:42:50.859 --> 00:42:51.900 We'll be back with you next week. 00:42:51.980 --> 00:42:53.500 Until then, enjoy your next glass of wine. 00:42:53.659 --> 00:43:01.019 And drink well, and then we're going to be a