Wine with Meg + Mel
The fun + frank podcast which helps you navigate the world of wine. Hosted by Australia's first female Master of Wine Meg Brodtmann, and self-titled Master of Sabrage Mel Gilcrist.
Wine with Meg + Mel
How light strike is ruining your wine
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What Meg's been drinking: Andre Clouet Dream Vintage 2006
Final Drop: Billy Button Rosso $25
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Light Strike
Speaker 1Just a quick test One, two, three. Can you say something?
Speaker 2One, two, three. Sorry, I'm just obsessed with it.
Speaker 1Hi and welcome to One with Meg and Mel. We're here to help you navigate the world of wine. I'm Melko, co-starring by Master of Wine Meg Brotman. Meg, what are we doing today? Side strike. If anyone didn't hear that like Yoda talking Light, strike Light.
Speaker 2Strike that was supposed to be my deathbed Jesus.
Speaker 1In fairness, I was scared Light Strike Okay. So quickly explain Light Strike so.
Speaker 2Light Strike is when wine is affected by light. So basically light can cause chemical reactions to occur in wine. Changing one flavour compound to another flavour compound, never positive, always a negative net effect and results in sort of cabbagey garlicky smells in wines or vegetal, herbal smells as well. So it's been known since the 70s.
Speaker 1Yeah.
Speaker 2But yeah, that's what we're talking about today.
Speaker 1So I feel like I have faith that none of our listeners are storing their wines next to a window. But did you see Meg's eyes? No, I think they wouldn't. I have real lot of trust in our listeners, Okay.
Speaker 2They may not be, but if they buy wine in a clear glass bottle, they're buying it from a supermarket or a store when you have no control, that has lights on often 24 hours a day, yeah. Or a restaurant big windows, lovely atmosphere shining in on your beautiful wine sitting on the bench, and the effects can start after two days of exposure. Wow, so we've got lots of science today.
Speaker 1We have lots of science and we're going to test it out, so that'll be really fun. That's an experiment Best yeah, that'll be really fun. It's an experiment Best yeah, if it'll be really fun. Drinking cabbage what have you been drinking?
Speaker 2So I had a 2006 Andre Clouet, the Dreams champagne. So the Dreams is Andre Clouet is a producer in champagne and he has mainly Pinot Noir vineyards in fact, only red vineyards so his wines are very rich in style. You know, Chloé, they've got that hot cross bun character, but every year he gets some Chardonnay grapes we're not sure whether it's actually grapes or he buys the wine.
Speaker 1Yeah.
Speaker 2But whatever he calls it the dream and he releases a series of vintage wines. So on Good Friday we had the Good Friday breakfast at Yarra Yearing, which is an annual thing that was started by James Halliday in the 1990s. Yep, it's to have all the winemakers who usually were in vintage, but this year, because it was such an early and short year, they were all pretty much finished. They all turn up Yarra Yearing, put on hot cross buns and croissants and they make eggs with trout and yummy, yummy, yummy stuff. And everyone has to bring a bottle of champagne, pay $10, of which $5 goes towards the Good Friday appeal. So you get to taste a number of champagnes. I took the 2006 Andre Clouet and I was very disappointed. What so I was with Loic.
Speaker 1Oh my God, I just put it in the show notes. Like everyone's going to want to taste this. No, okay, backstairs.
Speaker 2I was with Loic, who's the winemaker at Domaine Chandon. Yeah, and he's French and he knows everything about champagne, obviously.
Speaker 2He does and we were discussing it and he just said I think it's a bad cork. It was just it wasn't corked, it was just a little bit oxidised. Because I said I just don't really understand vintage champagne. I like my champagne fresh and lively and bubbly and Chardonnay driven usually. And this was much more complexing. You know, it was what's that? 2006,. Is that 15, 16, 17, god, almost 18 years old. Yeah, it's old, that's really old. It was. I should know it was 18, because my son was born in 2006, but I always get their birth years confused.
Speaker 2It was interesting. Okay, I'm glad I took it and I'm glad that I had someone like Loic standing next to me when I was tasting it so that he could kind of walk me through it. Yeah, except disappointing especially if you paid a bit of money for it. I think I got them for $95 each, which is really cheap.
Speaker 1Yeah, what A deal For an 18-year-old, I think it was $350 for three or four of them.
Speaker 2Yeah, okay, it was interesting. Yeah, okay, and do you Bummer?
Speaker 1It was interesting. Yeah, okay, and do you have a fun fact?
Speaker 2I do. So I'm going to try and do fun facts, because we've done misery and gloom.
Speaker 1Oh yeah, make it fun.
Speaker 2Yes, so every year in Norway, at the beginning of January, a large line of people with tents and sleeping bags forms outside the state-controlled wine shop Because on the 1st of February and this begins in the first week of January Domaine Romani Conti is released for sale. What People stay there for three to four weeks. Where do you say Norway? This is in Norway. There is a ticketing system in place for it, so you basically only one person can buy one bottle and people queue up so they're paying thousands of dollars for the bottle of wine. They're sleeping, and they interviewed one of the guys and he said I just want to thank all the local cafes and everything around us because they let us use their toilets and give us coffee and they sleep outside.
Speaker 1Wow, do you know what is the funniest thing about this is that these people buying this wine yeah, worth what? Thousands, thousands, and they're sleeping outside and using cafe toilets and stuff.
Speaker 2They interviewed these two young guys. They were 24 and they just do it every year and they get a group of 10 people to go in to buy the wine because they can't afford it.
Speaker 1That's actually really cute, that's really sweet, we like that.
Speaker 2And then they rotate in turns. Who is sleeping in the tent?
Speaker 1But they started the first week of.
Speaker 2January they spent nearly a month in Norway. Imagine in January, a month they mustn't have jobs.
Speaker 1That is a fantastic story. I like that, Meg.
Speaker 2So I've had that one on the go for a while. Wow, I keep forgetting about it. 31 slightly chilly days on the street what you can't do for some grape juice. Thanks for good company, all of the visitors and not least the food gang. See you next year. And it costs £4, half thousand pound, so 10 grand, say, for a bottle of the wine I wonder how they decide how it's distributed around the world like it's on that location.
Speaker 1Obviously, yeah, they wonder how like many australia cats compared to norway and stuff, you know what I mean. Like who gets the Romani condo? Yeah, I know.
Speaker 2I don't know. That's actually a good question. I wonder if it's population based.
Speaker 1Yeah, whether they, just like you know they're French, it's probably just like we like those people better, I bet. True, true, they have taste.
Speaker 2They can have it. They didn't like us for a while, but anyway, I'm just staring at the most beautiful face in the world at the moment.
Speaker 1Thanks, Meg Little Billy.
Speaker 2Hello little cutie pie On the radio. Yeah, Anyway, I have to concentrate.
Speaker 1I keep getting distracted by her. I know I shouldn't have got her out of her thing. You always get distracted by her.
Speaker 2Mel was talking to me before and I was just like staring at her sucking her fingers. Oh sorry, sorry, sorry, you've got to talk to her.
Speaker 1She said to me Okay, we are getting into Lac Strat Med. What is this experiment we're doing?
Speaker 2Okay, so basically I listened to a podcast called Wine Blast with Susie and Peter, the MW husband and wife team.
Speaker 1Yeah, so they're way more like technical and stuff, right?
Effects of Light Strike on Wine
Speaker 2Yeah, and they've got access. They do a lot of interviews. They interviewed a guy who's been doing experiments, so I've got the results of that experiment. But interestingly, when I was in Dan Murphy's last night I was talking to Dom, who's kind of you know, my go-to fellow there, and he had been listening to a German podcast on exactly the same topic.
Speaker 2So, clearly it's a little bit of a thing. It's a thing. So basically, light strike's been known about in champagne originally since the 1970s, and what it is is the UVA, which is sunlight and fluorescent light. So invisible light can cause photochemical reactions. So photochemical just means light. It's driven by light. So photosynthesis is making glucose synthesis from light. So basically, these chemicals change and it's the rose and the floral characters and the apple and everything, and they change, they're affected by the light and they change into these cabbage herbal characters and it's only a problem in bottles that are clear glass. Now they interviewed the guy, professor Panagiotis, from Italy, yeah, and he said in his experience that 80% of wines were affected, across all wine styles bottled in clear glass. They spoke to Liz Gabbay, who's an MW who specialises in rosé wine, and she said that 30% of all rosés that she tastes are affected by light strike.
Speaker 1And this is the thing that marketers and winemakers fight about this, because you can sell wine on the basis of its colour, like easy. People see a beautiful colour and they want to buy it, so marketers want it in clear glass, but winemakers are always like no, well.
Speaker 2Professor Panagiotis says blame the marketers. It's the marketer's fault 100%. No winemaker would ever want their wine bottled in a clear bottle, but they made the comment. Susie and Peter made the comment on their podcast. Why not have a display bottle and have the wine in carton? That's never going to happen.
Speaker 1Okay, I'm glad you said that. I was like that's stupid, like what? In every store, every restaurant, yeah, basically I've got all this science I want to read you.
Speaker 2It's so interesting. Um, so it's, daylight and fluorescent light are the most damaging. They took an experiment where they had chardonnay and pinot gris of current vintage and they measured the aroma profile. They then exposed it to UVA and fluorescent light and after two months they seemed identical. Sorry, they experimented on them for two months. They initially seemed identical. You could see that one was Chardonnay and one was Pinot Gris, but after two months you could not identify which was.
Speaker 2Pinot Gris and which was Chardonnay based on scientific studies in the laboratory, you could not measure those chemicals. Yeah, it happens two days into exposure. Okay that's nothing. That is scary. They measured it at two days, one week, three weeks and 50 days and the biggest changes are happening in the first seven days and it affects the fruity and floral aromas and you can lose 70% of those flavours. So basically, lightstrike is muting the wine, it's making it sort of unidentifiable, it's taking away its aromatic characteristics that identify it as a grape variety.
Speaker 1Is this why I hate rosé? Aromatic characteristics that identify it as a grape variety. Is this why I hate?
Speaker 2rosé. Well, yes, it was interesting. You did the rosé rendezvous the other night and they sent me the information and all the slides. So I sat down and looked at two of the wines and one of them was quite savoury and vegetal and herbal and I was thinking, mmm, delicious. And then, when I was listening to this, I thought, oh, maybe it's. I still like the wine, though. That was the the thing. So what I've done, yeah, is I've taken exactly the same wine a 2023 rob doll and true color sauvignon blanc. Okay, for seven days, since good friday last week. Okay, one bottle has been in a clear bottle. I transferred it into a clear bottle because it's not in a clear bottle using Coravin.
Speaker 1Yep, okay.
Speaker 2So there was no effect. There's no effect from oxygen. Yep. I then sparged. I previously sparged the bottle with Wine Saver and then sparged it afterwards. So with Argon in the bottle at the start and Argon at the end, Yep. So there's no oxidative effect. Yep. One bottle sat in the full sunlight beautiful weather on the weekend.
Speaker 2Yeah, it was Pete was going oh, it might be heat, how can you do it without heat? And I'm going oh, I can't control for the heat. Anyway, another one sat under a fluorescent light for 12 hours a day for seven days.
Speaker 1Oh, Meg, that's so cool In a clear bottle.
Speaker 2And I had to leave a note for Bernadette, who cleans her house, yesterday and saying please don't open the blinds in the spare bedroom or turn off the light. I'm doing an experiment. I did turn off the light at night because a my husband was whinging that he could see it coming out under the door when he was trying to sleep but be in most stores they would turn off, they would turn yeah, yeah.
Speaker 1So that's fair.
Speaker 2So I did turn it, but I left it on for 12 hours because I figured most booze shops are open for 9 to 9. Yeah, sort of thing. And so you have in front of you three blind glasses and I want you to taste all three and smell them.
Speaker 1Oh, so you're not going to tell me which is which. I'm not going to tell you which is which. Okay.
Speaker 2Now, it is so in your block, so it is a little bit vegetal to start with, but usually so in your block, and this wine is much more pineapple and grapefruity than vegetal.
Speaker 1Yep, it is. Now. I should have done the glasses different, because we do have one glass that's Riddell, and the other two are.
Speaker 2So this is the less exciting part. Have I got any more science, to tell you?
Speaker 1I mean, so far, I can tell you they're the first one. I don't know if it's just the glass, but it is definitely the most fruity. And yeah, like that canned pineapple, it's just the glass, but it is definitely the most fruity. And yeah, like that canned pineapple, it's got passion fruit, it's got grapefruit. That is standing out whether or not, it's the glass as the most vibrant and fruity at this point yep.
Speaker 2So they start off looking savoury, vegetable, herbal, with light strike and then it becomes stronger to cabbage. And sparkling wine while you're tasting is most effective because yeast release riboflavin, which is vitamin B, and this increases the chances of sulphide being formed in the bottle because the precursors increase. Rhabroflamin is basically a precursor for sulfide, so the photosensitive B vitamins in sparkling wine a traditional method react with the sulfur-containing amino acids in the wine to cause dimethyl sulfide. So cabbage, garlic, onion aromas Isn't that awesome? Listen to the podcast, isn't that awesome? And it was really funny because we had a. I was talking about the podcast yesterday at work and Rob Dolan walked in and goes oh yeah, light struck. It's been around for years. Can't tell those bloody marketers. I'm like yep, yep, yep, 100%. So walk me through the wine, smell. What are you seeing?
Speaker 1Okay, Yep, I stand by it. The first one is the most vibrant, most fruit retained. The second one I'm getting heaps of vegetal Like. It is like drinking asparagus.
Speaker 2Completely different wine.
Speaker 1Yeah, and the third one everything is just muted, like the flavours are just really muted.
Speaker 2It tastes super neutral almost so what you've got is the wine straight out of the bottle, so not any experiment. The second wine is under the fluorescent light, ah, and the third one is in the sunlight. Wow, so I'm just wondering. We had so those of you who don't live in Melbourne Friday, saturday, sunday, monday were full sunshine days, and this was sitting on a windowsill in what's effectively a glass room in my house. Then we had very overcast weather from Monday, tuesday, wednesday. Yesterday wasn't too bad Foggy mornings, so it may not have been exposed for as much time, and it gets lighter later. So yeah, but there's a distinct difference For me. I agree. The second one, which is the fluorescent light, excuse me is the most muted, but also has that asparagus herbal green.
Speaker 1But that's the one that's mimicking stores.
Speaker 2Well, that's the one that's mimicking a New Zealand. Yeah, exactly, but it looks moreicking a New Zealand. Yeah, exactly, yeah, but it looks more like a New Zealand Sauvignon Blanc, it does. Yes, it is seriously taking a fruity, juicy, yummy, vibrant Yara Sauvignon Blanc and making it taste like it's come from Marlborough and those thiols is part of Marlborough Sauvignon Blanc or New Zealand Sauvignon Blanc or New Zealand Sauvignon Blanc very aromatic and it is definitely changing it high from fresh pineapple and grapefruit into that much more herbal spectrum. Yeah, so pretty.
Speaker 1Hey Tom, do you want to take a baby?
Speaker 2It's just woken up, not really, she's lost her sock.
Speaker 1She has lost her sock, always gently. I can't wait, okay, okay. So my question is files have an like. If you put it under a microscope, they have their own like compound that you can see, right, yes, so has that been created? Would you see that same compound in this one? That like? Has it literally changed?
Speaker 2It has changed the chemistry? Wow, yeah, so it takes flavour compounds and esters, for example, are what we call flavonoids. So the science is it's, but basically it's, it's moving. There's electrons, that sort of flow around. It's moving it so to another spot so that it tastes different. It's changing the chemistry, it's caused by photosynthesis. Basically, it's like when you tan so you no sun, yeah, you're white then there's a chemical reaction in your skin that causes you to tan. And that's what's happening. Driven by light, there is a chemical reaction that changes the aromatic profile and the actual compound, causing that aroma to a different compound, and it's irreversible and it only gets worse.
Speaker 1So the thing is we're not going to change it. Like rosé, try a salve, rosé in a green bottle. So what's the answer? Why can't you sell? Why do people have to see what the wine looks like? Because you're not going to change consumers that much. Consumers, 100%, buy rosé, at least rosé with their eyes.
Speaker 2So 30% of the wines, based on liz gabay's studies, are faulty or not the way the winemaker made them. Yeah, that's mental. So if the consumer would like to continue to have rosé, 30 percent of the rosés, that's not the way it was supposed to be yeah, that's fine but I. That's one of the reasons I very rarely buy rose okay, okay.
Speaker 1This leads me to a new experiment that I think we should do. Oh god, here we go I think it should be. Can you tell how a rose is going to taste based on its color? So maybe I should get a bunch of roses, give them to you to taste and try and tell me what you think the colour looks like based on the taste.
Shades of Rosé Wine Influences
Speaker 2Oh yeah, and we'll see if they actually correspond. And it was interesting. I saw something on Instagram. I don't know who it was. They were in France and they were drinking rosé and they were talking about how French rosé we always think is that very light pink colour In.
Speaker 2in actual fact it's what they call onion skin or pigeon's eye so it's a little bit more of that orange tinge, yeah, and promenade rosé winemakers are actually chasing thiols, yeah. So some of them are looking like a little bit like Sauvignon Blanc. Yeah, because they're chasing that. They're using enzymes in the production process to get more of that thiol in wine, but maybe what they're seeing is light strike after the wine's been bottled. I don't know.
Speaker 1So, okay, and it affects champagne.
Speaker 2Don't buy champagne in a clear bottle.
Speaker 1Yeah, do you make any at DC? No, well, no. And here's the thing. Do you make any at DC? Well, no. And here's the thing Garden Spritz is this beautiful orange colour and no one realises that it's going to come out orange. They think that it's like part of a mixer and you have to mix orange stuff into it. And it's a problem with, yeah, marketing that people don't realise it's going to come out orange, but we can't change the bottle to show them that the liquid is orange because of this.
Speaker 2Can you say anything like this orange tinged wine?
Speaker 1I mean, yeah, it says plenty on the label, but we know that people like they shop, they skim with their eyes in store. I was actually at.
Speaker 2DC yesterday. Domain Shandong. Domain Shandong. Sorry, I've stand corrected. No, no, I just mean people don't know what it is. Oh okay, yeah, he's got this beautiful floral arrangement at the front. Yeah, cellar door that reflects obviously the garden.
Speaker 1But we, we digress, we do um, okay, so, um, that was interesting. Let's just talk about what. What are, what are our options now? If we want to keep drinking rosé as a consumer, I'd say one is by direct from wineries, because they're more likely to safeguard it. And in the cases, yes and yeah.
Speaker 2So for bottles that don't take them off the shelf, ask them to actually take it out of the case. Will they think you're a knob too bad?
Speaker 1you're paying for it yeah, okay, okay, that's good actually in rob dollar ones.
Speaker 2We have our rosé in a clear bottle. Yeah, I would actually respect someone turn your mic around um. You'd respect someone for doing it yeah, I'd respect someone that's more, more, more, more. Yeah, okay, I'd respect someone that's more, more, more more.
Speaker 1Yeah, okay.
Speaker 2I'd respect someone more if they asked for me to take it out of the case. Yeah, because it hasn't been exposed to light. Yeah, one of the things that we do is we do less rosés on display. Yeah, because we have a rosé sparkling, a rosé cuvee rosé as well in a clear bottle.
Speaker 1you know ticks all the boxes, but people love it Look at like Well, people know we are one people who really care and you have to meet the consumer halfway. You really do. We are never going to educate every bloody rosé drinker about this.
Speaker 2No, so at some point, if you're drinking rosé, you're not go on meg, you're just it's, it's, it's a bevy, you're not thinking hard.
Speaker 1You're by the pool.
Speaker 2No, exactly, you are just having a black one and I would argue, sauvignon Blanc at that sort of $25, $15 to $25 price point as well, but interestingly not a lot of Moulin Sauvignon Blancs. They're usually into that sort of amber or, you know, falling leaf. We've got a number of names for the different colours of glass, but any um works, basically, it's just the clear. We call them flint bottles, okay, but most people know them as clear. I don't know why we call them flint, but clear, clear bottles are the problem. But two to seven days, that's when the most damage is done.
Speaker 2So by the time it's been unstacked and you've bought it, like when I was at dan's yesterday wall, a wall of clear bottles of rosé, fluorescent lights and I'm just wondering if I don't know much about light science, I have to say but LED lights, like, are they different? Like I had to get a fluorescent light out to actually do which. Fortunately, in Chile you have these earthquake lights which are fluorescent lights, and we still had it, so I used that. Oh my God, I know right, Crazy. Look at me going all soency.
Speaker 1Oh, my God you are. It was such good fun. I took it so seriously and made sure that the wine wasn't affected by heat. Oh, you should have taken photos for our Instagram.
Speaker 2Oh, I should have. Well, they were in different bottles because obviously I had to decant them into different bottles.
Speaker 1I'll get you to go home and take photos of all your different set-ups.
Speaker 2Yeah, okay, oh, I've still got. Have I got the set-up? No, I think we've got it.
Speaker 1Oh okay, maybe not then. Sorry guys missed out. All right, well, that is it for this week. Next week, what have we got?
Speaker 2How to taste white wine.
Speaker 1Yeah, so this was actually a request that came in when we put out like what do you want us to talk about? And someone said that they wanted blind tasting tips, so wines that taste similar. What are the key things in each that you look for to charm a pot?
Speaker 2So I've got five whites and then we'll do again another one on reds later. I've actually bought the reds, so I'm all good to go, but I thought eight wines in one session was probably a bit too much. Yeah, it's just hit 10 am Exactly. We're doing this early. So I've got, yeah, a range of aromatic and non-aromatic wines. Yeah, just so you can have a look at the differences between them. Cool, yeah, okay, and how to taste. Getting loose now.
Speaker 1All right, we forgot to do final drops. So we are back to do our final drop, because Maggie bought one and it looks yummy and when you told me what it was, I was like yeah, I want to do it. Let's go back and do our final drop.
Speaker 2Yeah, and people have made the effort to send these through to us. Yeah, so this is what we tend to use for our final drop is the wine that people have sent to us. Yeah, we've got the Billy Button 2021 Alpine Valleys King Valley Rosso.
Speaker 1Now maybe we should. I think that we should start putting a bit more context around some of the wineries, because some are smaller wineries, female winemakers doing awesome stuff, experimenting, like. Let's make an effort to shout out the ones that are really good to support, and I think Billy Button is one of them. Oh, it's one of your faves. Yeah, I know, I love it Because you love that part of the world.
Speaker 2I do, sorry, I've turned my microphone around the wrong way. You love that part of the world and I remember you went up there for a holiday or something and you came back with like a gazillion bottles of Billy Button. Yeah, and Joe Marsh is an amazing winemaker. I'm just actually Googling to see if I can find out what the blend is, because it doesn't tell us. But so, Alpine Valleys, King Valley, cool region of Victoria at altitude, often known for more alternative, particularly Italian grape varietals, because after the Snowy Mountains water scheme-y thing, I visited the tourist thing but I can't remember what it was. Snowy Mountains, what was it? Hydroelectric scheme, I don't know. Anyway, a lot of the Italian immigrants that they brought out settled around the region and so they've planted. There's a very big Italian influence and they've planted great varieties that reflect their home. It was a big tobacco growing region and wherever you can grow tobacco you can grow grapes. I didn't know about that little tidbit. So Billy Button says the 2021 Billy Button Rosso is a smashable I really don't like that word blend of.
Speaker 1Barbera.
Speaker 2Yeah.
Speaker 1Oh, did you smell that? Yeah, that's. The main thing I can taste is Barbera.
Speaker 2Barbera Tempranillo, dolcetto Rifaffosco and Sangiovese Raffosco. I think I bought a Raffosco from them. I don't know what Raffosco is, but anyway, everything that Billy Button does is small, you know, hands on, and this is where I love to see Australian winemakers not naming grapefruities, just putting together a really delicious blend.
Speaker 1Yeah, I bet it doesn't sell, though, if it's not named. It's awesome, it's so yum.
Speaker 2It's so yum. I'm taking that home, since you've got the Riesling and the Semillon. That's awesome. It's so yum. It's so yum. I'm taking that home, since you've got the Riesling and the. Semiam, that's fair, that is so fresh and delicious and, I hate to say it, smashable.
Speaker 1Yeah, it is. Even though I hate that term, that's what I thought I had tasted it. When you said smashable, I was like, oh, it's fair in this case.
Speaker 2No, it is so what these blends bring, particularly Barbera's got that always, that black fruit, but fresh bright acidity. So blackberry Tempranillo, I think, is bringing a bit of a duskiness on the palette. Everything else maybe a bit of Sangiovese structure, because Barbera tends to me, for me, to be more of a short Lego block in structure rather than a long Lego block in Sangiovese. So I'm feeling that length that Sangio tannins are probably bringing to it. But it doesn't matter. It's just a really delicious drinkable wine.
Speaker 1And it is. It's got this freshness. It doesn't weigh down on the palate. It's nice and light on the palate. It could be chilled. It could be chilled. It's nice and light on the palate. It could be chilled, it could be chilled. It's still got a lot of flavour despite having this lightness to the weight.
Speaker 2That is beautiful. I've got carne asada tonight this time of year this autumn.
Speaker 1This is what you want to drink in autumn Transitional wine, transitional wine.
Speaker 2Yeah, absolutely. It is a transitional wine from $25, mate Awesome, oh, $25, mate Awesome, oh God. That is so good. Buy it online Again. Don't dick around with retailers, just go straight to the producer. You may have to pay for shipping, but we've reviewed quite a few of their wines. They're all pretty delicious.
Speaker 1They're all good and buy stuff that you don't know. If you see a great variety and you haven't heard of it before, that is a reason to buy it, not a reason not to buy it and in autumn in Victoria, perfect time to visit this region because the trees are awesome.
Speaker 2Yes, mel loves bright. Go to bright. Did I tell you we're planning a holiday to Griffith? Oh, are you. And Pete said to me why. And I said we're helping the people.
Speaker 2My mum heard the podcast and now she's planning a holiday, so we were going to go to the Riverland, but that's eight hours, so that's not kind of a long weekend, whereas Griffith is five hours. Oh my God, griffith rocks. But then we're going to do a week towards Mildura and into Bury and Remarnell and stuff. Yeah well, I mean, I've always been there for work, I've never been there for fun. So why not a bit of a road trip?
Speaker 1Awesome, watch out people who are on their way. All right, well, that was delightful. Go buy it online. We are back with you next week and until then, enjoy your next glass of wine.
Speaker 2And drink well, like I am now.
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