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
Affordable crowd-pleaser wines
What Meg's drinking: Humis 2024 Grenache Blanc $29
Wines tasted:
- Red Hill Estate Sparkling Cuvee $14
- Jim Barry Watervale Riesling $15
- De Bortoli Rosé $14
- Z Wine Rustica Barossa Valley Grenache $19
Sydney Wine Bar: Flight Path
Follow us on instagram @winewithmegandmel
Hi and welcome to One with Meg and Mel. We are here to help you navigate the world of one. I'm Mel Gilchrist, joined by Master of One, meg Brotman. Meg, we know you're in the middle of a crazy course. How's it going?
Speaker 2:It's good. It's hard, but I've now finished my contact day so I can sit there and read it, but I can get how you use the information. It's all about application of knowledge rather than just regurgitation of knowledge, so I'll get there.
Speaker 1:I'm learning, which is good, good, well, good luck. I hope it's going well. Today we have a challenge. So someone messaged us last week. Actually, before let's go back a step, because thank you for your messages last week, our last one news we got a flurry of messages.
Speaker 2:Well, did we talk about something um controversial? I can't even remember.
Speaker 1:Yeah, we did um so well. I mean, firstly, a couple of people said it was the best one you so far. Oh wow, so they enjoyed it um. And then there was some comments about nepotism and people pointing out that there's nepotism in every industry.
Speaker 2:Yeah, true.
Speaker 1:That was a good point. Oops, and then what else? So there was a few comments about some speculation about the CEO of Australian Vintage. Yeah, some speculation about the CEO of Australian Vintage. Yay, so it was a juicy episode, I think, but it's nice to hear your thoughts, so definitely keep messaging us, but we did get a fun message this week, so this is a challenge. This is from Nick. Nick has said I've been asked for some wine recommendations for work drinks. Yesterday they served Squealing Pig, sablonk, tintara, cab Sav and a random rosé. I'm sure you could make better choices for a similar budget Must be available in Dan's, so I've put that to Meg.
Speaker 2:It was hard to get wines that weren't pinnacle wines. Yeah, because we set a price of around the $15 mark. That's a good point. So I spoke to Mel and I said $15 and Mel said oh, maybe under. And then she came back and said no, it's still around $15. So it's between sort of $13 and, I think, $16. And I was adamant that I was buying.
Speaker 1:From wineries. From wineries and let's to remind those, pinnacle is like home brand. They're the ones that yeah.
Speaker 2:But it's not wearing a black and gold label. It's squealing pig. Yeah, it's so many of them. Anything under $15 is a home brand wine, but I have managed to do it and it shouldn't have taken that long. It should have been really easy. They are more big brand wines. There's one from a company called Zed Wine that I didn't know anything about, which apparently is a family-owned winery. Okay, so that's good. I've got Jim Barry, I've got De Bortoli. It's all family-owned. And then Red Hill Estate.
Speaker 1:Awesome. Well, we definitely like supporting wineries, so we're going to get into that today, but first, what have you been drinking?
Speaker 2:So I drank excuse me, I was just telling Mel I'm doing a women in wine dinner Victorian women in wine dinner with Estelle, part of the picket group, and I get to choose the wines and then I give them to the chef and the chef designs a course around each of the wines. So there's four wines, yep. And I contacted Missy at Humus and said, oh, can you send me some wines? And she sent me a pig pool and a Grenache Blanc. We love pig pool and they were the Grenache Blanc which I'm actually using.
Speaker 2:So come to the dinner. It was just. I think it's my new fave. Yeah, it's so textural. The acidity's not too high, which is kind of against mostly what I drink, but just this beautiful texture, awesome. Now, with the sort of spring veggies and stuff coming on, we had it with just some asparagus and some broad beans and things and it was just a perfect wine. But it would go equally as well with something rich, because it's quite rich and textured. We had a porchetta the following night. The acid probably wouldn't sit up to the porchetta but, you know, with the sort of fennel and sage herbs in it it's an amazing wine. I don't know where you buy it. It's probably about $30,. I think she said Probably just go online and order it directly from them.
Speaker 1:It was the Picpul.
Speaker 2:No, it was the Grenache Blanc. The Picpul was really good too.
Speaker 1:Oh, there we go. Grenache Blanc. Okay, I found it online, I'll put it in the show notes. It is $29.
Speaker 2:Yeah, love nice label too. Love the label. Yeah, they do nice labels.
Speaker 1:And also worth noting. They're just awesome people. They are Like reward awesome people for being brave.
Speaker 2:I just worked out that Hugh and Missy, because I didn't know her partner was called Hugh, hugh and Miss Mind blown, I never, I never. Well, I made that connection. Correct me if I'm wrong, Missy, but yeah.
Speaker 1:It would be weird if it was a coincidence.
Speaker 2:Yeah, exactly.
Speaker 1:Awesome Fun fact.
Speaker 2:Fun fact I was on my Instagram feed came up this Channel 7 news report that there's a wine shop in Preston selling wine for a dollar a bottle.
Speaker 1:You're kidding.
Speaker 2:No, apparently, a few years ago he did 99 cents a bottle. You're kidding? No, apparently, a few years ago he did 99 cents a bottle wine and he sold 46,000 bottles. He's bought 25,000. It's a maximum of two dozen per customer, a dollar a bottle. So it's just such a sad commentary on where we are in the industry. Because he would have had to buy that, unless it's on consignment, which means that he doesn't pay until he's sold the wine. Yeah, but even so he's got to make some profits. So say he makes 50 cents and the winery makes 50 cents. The bottling costs would be more than that. People are just flogging off. There's no front label, there's only a back label with the mandatories on it.
Speaker 2:So, yeah, I just thought that was good for the punter. Get down there. I think it's at the Paran. Yeah, well, we don't know if it's any good. We don't know if it's good for the punter, do we no? Well, people came in it's a Ch and we're saying, oh yeah, this is great. We bought the last one, which wasn't so good, and this is a little bit better, so people seem to like it. But yeah, I think you might be inside the Preston market, or near the Preston market for those of you in Melbourne.
Speaker 1:Yeah, okay, all right. Well, on the topic of affordable wine, the slightly higher price than a dollar, we have our wine. So this is, you've taken Nick's challenge and you have said if you were doing, and I guess, like the, the specific challenge is a corporate setting, but in reality it's anything where there's a bunch of people with different palettes, right, so it might be like a wedding or a party of some sort, any sort of work thing, group of people. So you have to still be able to cater to a bunch of palettes and there can't be anything too out there, yep, and it has to be affordable and Drinkable Drinkable and from Dan's, apparently, because they must have an account with Dan's or something. Yes, that was his thing.
Speaker 2:So I wanted to get Pinot Grigio. I could not find one. Oh, I'm so glad you didn't. That wasn't a pinnacle brand, oh really. Or was lower in alcohol, and I only wanted to buy Australian, yay good.
Speaker 2:So I was determined I needed to buy Australian, because this is where people are suffering, particularly in this price point, yep. So there was some Italian Pinot Grigios and there was some of the Gießen Gießen, new Zealand lighter styles. There was Y Series, you know, the Yolamba, yep, but I didn't. So I thought, since it's work drinks, excuse my throat. Today, mm-hmm, I got a sparkling wine. So this is Red Hill Estate. This was $14 on a member offer. It doesn't have any appellation Appellation what am I saying? Any GI on it. But I mean, red Hill is In Mornington, so it's trading on its name. It's from Chardonnay and Pinot Noir. It would be definitely Charmat method. So it's re-fermented in tank because just call it sparkling wine, we have to. It's called sparkling cuvee. This is where the champagnoises have given us a whole heap of marketing terms that mean really jack shit at the end of it. I've got billy in the room. I've got to watch my language she's nine months.
Speaker 1:I don't think she's going to be repeating it, although she's almost walking, so she's clearly ahead of her time.
Speaker 2:So yeah, red Hill Estate sparkling cuvee $14.20, $16.20, a normal price.
Speaker 1:So do you think, when you see this right and you know that Red Hill is a Mornington winery, do you think that they've brought in all grapes and they're only using grapes from a different region, or do you think they're still using mostly their grapes and just bought in some to bulk it out? Or is there a generalisation we can make about wines like this?
Speaker 2:One of two options. I don't think they'd probably be making it. I think they'd be buying sparkling base on the bulk market. Or secondly, they might be buying Clee's Skins and throwing their label and hood on it, so they may be bringing it in. I don't know how big the winery is. This seems to be a pretty high-volume brand, yep. So if they were bringing it in, you'd have the cost of the grapes. You'd have transport costing, then winemaking costs on top of that. It would probably be cheaper for them just to buy the sparkling base. But it is Chardonnay and Pinot. It's quite dark in colour, yep, a fairly big bubble by the looks of it.
Speaker 1:No, it is I mean. But let's be honest at work drinks. Are you criticising the size of the bubble?
Speaker 2:Very aptly. It's super like tart apple. Yeah, I'd say the base wine's a little bit older than it doesn't? It's not vintage. It doesn't have any vintage on it, but I wouldn't say that was from the 2023 or 2024 vintage. It just feels a bit older, a bit of that cooked apple character as well, but actually perfectly drinkable?
Speaker 1:yeah, I would really.
Speaker 2:It's probably not cold enough, so I imagine the bubble would stay in it more if it was colder. I got stuck in traffic this morning so the wine heated up a little bit. It's just crazy school traffic on this street.
Speaker 1:Oh yeah, school traffic it is. It's crazy. I quite enjoy that. I like that. Oh God, I'm going to At this price point. Often residual sugar is a little higher. Yep, I like that. That's not the case at all.
Speaker 2:It is really fresh, it is really fresh. You know, if you've got a bottle of Aperol hanging around, you can make them Aperol Spritz. It's very versatile. You could make a little champagne cocktail, you know, with the sugar thing in the bottom with the bitters on it, but that is very drinkable and for $14.20, an absolute bargain and not a separative. Yeah, supporting you. Know, an Australian, I think, family owned. Is it the Meyer family that owns Red Hill?
Speaker 1:Don't know, don't know, lose me at that point, but I could keep drinking that.
Speaker 2:It is only at 10 in the morning people.
Speaker 1:Yeah, drinking that. Yeah, it is only 18 in the morning. People, yeah, no, I'm not mad, all right, um great sorry.
Speaker 2:I've just looked up and there's like a dinosaur. What is a giraffe on the roof? It was not what I was expecting to see, mom life yep. So the next one I've got is a jim barvale Riesling. This was $14.95. Okay Now, as I said, I thought Pinot Grigio would be more of a party friend to people.
Speaker 1:Yeah, but I have a feeling.
Speaker 2:I struggled to find something that was made by a privately owned winery.
Speaker 1:I also think that our friend Nick, who messaged in, probably wants something a little nicer, considering the question, than Sauvignon.
Speaker 2:Blanc. Yeah yeah, if you're going to do drinks, you know I know Sauvignon Blanc appeals to a lot of people, but they know what it tastes like. Maybe test them a little bit with something a little bit fresh and delicious. Totally this is covered in bling. Gold medal 95 points gold medal gold medal gold medal 2023. Water veil riesling 50th vintage from jim barry yeah, nice I will know this is delicious because I've just poured it into my spittoon. That's a bit stupid. It's clear I want to be chugging, chugging in the big cup.
Speaker 1:We're using those like red college.
Speaker 2:Where you pay beer pong.
Speaker 1:Yeah.
Speaker 2:Yeah, not that I do anything like that.
Speaker 1:I mean, we don't even need to taste this, do we? We know how good it is.
Speaker 2:Well, no, I drink this quite a lot in my IGA. It's a little bit more expensive. Now this, the acidity, may bother you know people, but if you're having drinks at work you will invariably have those salami twiglet things which are pretty poxy. There'll be some salami, some prosciutto, there'll be some fatty foods. So it goes really really well with fatty foods, anything that's had pork in it. If you've got a few tubs of dips, I think it'll work with, you know, cream cheese based dips, because it's because of the acidity, the aptly green flavors, very mineral I, but on the scale of riesling, this is not.
Speaker 1:This is still approachable.
Speaker 2:I think this is still has broad appeal and it's so good it's just so floral and fresh and fresh lime juice and lime juice cordial and everything that you'd expect. It's from a region it speaks to place. You know, squealing pig soving and glonk great drink, but it could be made anywhere in, yeah, new zealand, yes, whereas this is definitely a water veil clear Riesling, you know it definitely has that lime juice characteristic and I just love the acidity. And the other beauty about it is I tried to find wines with a little bit lower-ish alcohol because you know there's nothing worse than the person getting pissed at the work drink. So this is probably about 12.5%. What does it say? Say 12 alcohol and the sparkling was 12 and a half they say on the back it's a party in your mouth.
Speaker 1:Well, that's a bit embarrassing yeah, it's not what I would have said, but yeah but, um, that is absolutely delicious, and what a bargain 15 bucks. Ridiculous, absolutely ridiculous. I reckon they'll rise the price. Everything is going up. You'd think they'd have to soon. I hope not.
Speaker 2:And that wasn't even on special. That's just like standard. I swallowed that Standard pricing.
Speaker 1:Nick, I hope you're taking these on board and you're going to give us notes about if people liked them. Yeah, you have to come back and take them and see what people thought of them, because I really want to know if people like that.
Speaker 2:Because we might really embarrass you when you say I got this off a podcast. It's recommendations from two people who know about wine and they'll go the wine's crap.
Speaker 1:It's like where's my Saviour blog.
Speaker 2:Yeah, we haven't got Saviour blog for a reason, because they can drink that any time. Let's give them something that they may not go out and actually buy. So next we have De Bortoli's Pale and Dry 2024 Rosé Very lovely, floral, beautiful label 13% alcohol from the King Valley.
Speaker 2:So King is it? Yeah, so De Bort's have a winery in Griffith, so that's their sort of volume and their cask wine and everything. And then they have a winery in the Yarra Valley and Steve Weber and his wife, leanne de Bordelais, are great proponents of Victorian wine and Yarra Valley wine and they really invest in the region and a lot of the you know sort of famous winemakers from the Yarra have started off in de Bordelais, so they've started off working there. Yeah, this is incredibly pale. Pale, as one would expect. I like there's a sort of stippling on the punt of the bottle. Can you see it? Oh, I've never noticed that.
Speaker 1:That's nice. This is um. They've gotten awards for their designer. This, I think.
Speaker 2:Oh, have they yeah so this was, let me find it, 139513.95.
Speaker 1:Steal. Yeah, and you know what, if anyone's scared of Riesling, they'll drink the rosé, that's right, that's what I thought, and Also rosé.
Speaker 2:If you don't like it, just throw some fruit in it and a bit of soda water and make a sangria out of it.
Speaker 1:You know what that was? A really nice nose.
Speaker 2:Well, it is, it's almost. I mean, I don't think it probably is Grenache, but it's almost Grenache-y strawberry.
Speaker 1:It actually a lot of rosé, I find doesn't have much on the nose, it's just so boring, but this actually a bit jumping out there.
Speaker 2:Great acidity, super floral, really refreshing. I'm starting to turn a little bit on rosé, turn toward it rather than away from it, and we've got a lot of rosés.
Speaker 1:Do we All right?
Speaker 2:The people like it, I know, and it's coming into summer and it's coming into um, that celebratory time where all of you are having parties, so this can be transferred. All of these wines can be transferred from your work party, yep to your at home party and you look pretty classy, I think, because they actually look quite fancy. They don't look like they cost under $15.
Speaker 1:Yep, no, that's great, all right, definitely, I think that that one is an excellent choice, hmm.
Speaker 2:That's quite good. Yeah, it is quite good. I sound surprised.
Speaker 1:Well, no De Portally, it is good De.
Speaker 2:Portally's good wine? Yeah, it always is yeah. So next I got. I didn't want to get Cabernet Sauvignon. It's heading into the warmer months, Christmas party time, it's too big. And they had the Tintara Cabernet. Yep Didn't want to get Shiraz because, hey, if we don't know Shiraz by now, we're never going to know it. So I thought I would get a Grenache.
Speaker 1:So I went on and had a look and this is 2024 Rustica Grenache from the Barossa Valley. Meg. That is really risky, I think. Do you? Yes, I don't think Grenache is, but you know me, I think that Grenache is out of balance. So often it's too alcoholic and at a cheap price point. As a single varietal I wouldn't be putting my money there. But we'll see.
Speaker 2:My rationale was if I was going to get a Shiraz from the Barossa, which is a crowd pleaser, it's going to be 14% anyway.
Speaker 1:Yes, this is 14%, but you can't taste it as much in the Shiraz. At least, they're normally balanced, okay, whereas Listen to my second rationale Okay, chill it, oh, yeah, out. Okay, chill it, oh, alright, alright, alright, alright.
Speaker 2:I see where you're going. Chill, it's going to knock off the alcohol yeah, it's also, so it's going to be more appealing, so you can throw some of it into an ice bucket for some people to enjoy. Chill Again, you're going to look like a funk star because you're serving a chilled red. Look at me go.
Speaker 1:There might be some raised eyebrows amongst some pretentious wine.
Speaker 2:True, the bosses who are maybe a little bit older, yeah, but also it's one of Australia's great, great varieties. It's having a bit of a resurgence at the moment.
Speaker 1:Okay, grenache always smells amazing, Like I love the nose on this, but it's the palate where it often disappoints.
Speaker 2:This has got a bit of savoury earthiness about it. It's not just all that strawberry and cherry and sort of bright popping red fruits that's good. Have I won you over? Oh good, yeah, it's good yeah, that's yum.
Speaker 1:Oh my god, people are getting smashed on that. That's too good, that is smashable. That is so young, that's really good I can't believe that's. How much was that it's 15, no 15.
Speaker 2:Member offer 19, normal, 20, normally. Yeah, but I'm assuming if you guys have got an account. If not, it's free to join. Just join up. I don't know what the benefits are. I think you just get the member benefit, the member cheap wines. But I got a sake last night because my son's decided he wants to be a sake brewer. That's his job for life.
Speaker 1:Doesn't Wesset do sake, they do so we're going to put him through.
Speaker 2:I might do it as well with him.
Speaker 1:He doesn't want to do it with me.
Speaker 2:That's so cool, I don't want to sit next to you. So anyway, he. And then he's going off. That's funny. He's going to travel by train from Singapore to Lisbon, oh my God, through Mongolia and China, and.
Speaker 1:Russia To be. What is he?
Speaker 2:19, 20? He's 18. To be 18. No, elliot's going off to England next year for six months. Okay, 18. No, elliot's going off to England next year for six months.
Speaker 1:Okay, for uni. I was not doing all this when I was 18. Oh my God.
Speaker 2:Anyway, stop talking about the family, we'll catch up later. The Grenache, let's talk about it. Lovely tannins, it's got a little bit of structure, so I think it would appeal to your Shiraz drinkers. They may look at the colour and go well, that looks like like blood, which is something that my father would say. But tell them to actually taste it because it's got quite a lot of structure to it. And the alcohol well, for it is 14, it's integrated.
Speaker 1:It doesn't jump out at me. I'm, I'm quite happy, I'm pleased and, um, I also find that I can find grenache a bit disjointed. I can find the palette to I don't know like drop off really quickly.
Speaker 2:But this has such a nice finish, oh and this is the other thing about this place Zed Wine. It's two sisters Cool.
Speaker 1:Okay, we love that.
Speaker 2:I think they might have inherited their parents were growers or something All right. And then they decided and it's the only sister team that one's a viticulturist and one's the winemaker Winemaker, I'm mad, sister team that one's a viticulturist and one's the winemaker.
Speaker 1:Winemaker, I'm mad yeah.
Speaker 2:So go out and support them for $15, remember off of that and chilled it's good, yeah, that would be unreal, chilled. So we've got every base covered here. Yeah, I'm sorry Billy's just grown so much in the last month since I've seen her. Bye, she's obsessed with my shoes. Bye, she's obsessed with my shoes. Bye.
Speaker 1:Have a good day.
Speaker 2:She's sitting up and she's nearly crawling and she's about to teeth, but she's just so beautiful, I'm just a bit distracted.
Speaker 1:Sorry, that's a really good choice. That's a really good one. I thought you were crazy. Well, I was ready to be like bad move Meg. Lucky, lucky ready to be like bad move bag, lucky, lucky. But yeah, I wanted to get stuff. That's not your standard. People listening are like the audacity of mal. She always goes up against this master of wine she's got balls, she has got balls.
Speaker 2:But, um, I almost looked at cask wine, but then I thought, oh yeah, that would look a bit, it would just look office.
Speaker 1:Yeah, it would, even though we know that, like from a perspective of the actual packaging, it's really good, it has integrity, it's quality, but yeah.
Speaker 2:Wow, that Grenache. They're all good and seriously, I would happily if I was having a Christmas party this year. I would happily serve any of those. Me too, you know quite proudly. And everyone would think what would you drink, though? Well, the Riesling and the Sparkles. But I'd put something in the Sparkles. Yeah, would you. What do you mean? You'd put something in it. Aperol yeah, I might make an Aperol out of it but, I could drink it on its own as well.
Speaker 1:I hope that helps and please get back to us.
Speaker 2:We want to know if you know if Meg's actually the other thing people when you are having office drinks, let us know what people think Are drinking. Yeah, like I know, tess Dolan, Rob Dolan's daughter, at Woods Bagot, where she works, which is an architectural firm, they drink Rob Dolan wine, clearly because she gets very good rates on it. But yeah, I mean, what are people drinking?
Speaker 1:I think that is our challenge to you out there. If you are organising stuff like this, especially if a business is paying for it, try and go through privately owned wineries. Make sure that the wine that you were buying is a privately owned winery I just think, particularly now, nothing.
Speaker 2:The pinnacle wines are all really, really good, don't get me wrong but I just think at the moment, with you know we just saw the fox creek has gone into receivership. Yeah, I just think it's important to try and support these, even established brands like Jim Barry and possibly Red Hill Estate. Everyone's doing it. They are really doing it tough at the moment.
Speaker 1:Yeah, absolutely All right, but they're still making great wine. Yeah, yeah, it's crazy. Look to finish it off. We just have some stuff that have been written in that I thought I'd just bring up. So one is thank you, deb has sent in. I sent in one of the episodes I said let us know what wine bars you're loving and we'll do shout outs. So we have a shout out. So Deb has sent us a wine bar in Sydney that said they have amazing wine by the glass suggestions. They showcase a different winery each month with wine flights. That's cool. They do mystery flights. Love that. And it's Levantine Hill at the moment. So it is called Flight Path Wine Bar in Sydney. So that definitely sounds. Is it in the?
Speaker 2:flight path. Is it very noisy? Are you sitting under all the planes going in and out of Mascot?
Speaker 1:I don't know, but no, that sounds worth trying. If you're in Sydney, that is a great recommendation. Thank you, deb, kate. Kate has sent us a message. Oh, long-time listeners, first-time commenters Isn't that nice, oh sweet. So they were thinking about our GSM episode and they love Australian blends. It's wild to us, to them, that Mount Mary is a top three wine in Australia with its quintet, but still everyone turns their noses up at Australian blends. They want to hear more about us, about Australian blends, and they have been embracing the motto of if you don't know it, try it.
Speaker 2:Awesome, um, thank you kate, that's nice for the message. That's a good episode to do, maybe do some more on blends.
Speaker 1:We did specifically jsm, but we can do more on blends. We have.
Speaker 1:We have the white blends we're gonna do this on my fridge, oh okay, cool, all right, okay, we'll do that. And Max Max has a question. So thank you, first-time messenger as well. Thanks for joining us. Max on the pod, he listened to the Cab Franc episode. He's keen to try some more. Found one it was really good, but it was high alcohol. Cool, but it wasn't actually. It tasted like it was high alcohol, however, it wasn't actually. It tasted like it was high alcohol. However, it wasn't actually percentage wise, high abv. So he was saying overwhelming alcohol burn. We are curious about what causes wine to taste like alcohol, even if it's lower in alcohol. Is it a fault or something to do with flavors and balance?
Speaker 2:it's balance and lack of fruit supporting the flavours. So sometimes what happens? When grapes accumulate sugar so they might get to 13.5%, they're doing it quickly and they aren't accumulating the right number of flavours. So when they ferment that out you've got maybe a 14, 12, 13% alcohol wine, which is pretty, pretty standard. But it just there's not enough fruit to support the alcohol, so it sits on top of it and usually my first indicator for that is you can smell the alcohol. So I often write down in tasting notes hot nose, which means to me that high alcohol, it smells hot. You can smell the alcohol coming off the wine.
Speaker 1:Yeah.
Speaker 2:And it is just about balance. It's not getting enough fruit flavour and aroma compounds to support the amount of alcohol In those instances. If it were me, I would start off doing a wild ferment, because they produce less alcohol for more sugar Really Okay.
Speaker 2:And then possibly leave it with a tiny amount of residual sugar in there but add a little bit more acid to balance out the sugar, just so you're not getting the alcohol. But it really comes down to picking yeah, picking time and not having optimally ripe fruit, which we know everyone puts on the back of their labels Optimally ripe fruit they do they love it?
Speaker 1:the back of their labels Optimally ripe fruit. They do they love it. We pick it at the perfect time.
Speaker 2:Yes, we pick this at the not perfect time, like no one's ever going to say that Optimal, optimal, all right.
Speaker 1:Well, that's a good response. Hope that helps and that's all we have for this week. Next week, what are we doing? Meg, celebrity wines, and I've got one I'm so excited about. It's so true, I think. Actually, I think we might have done some before, but we probably have new ones this time.
Speaker 2:Well, no, we did. Who was your footy dude From the horse?
Speaker 1:Oh no, Rich Evanderbeck.
Speaker 2:Yeah, with the, he does the pills and bottles and everything out. So we've done his wine, and I think, have we done?
Speaker 1:Oh no, Do you know what? Maybe we've just done Riccardo and we've done Brad Pitt's wine in a different episode.
Speaker 2:We've got Brad Pitt's wine again, because you know we did it for.
Speaker 1:But it wasn't Celebrity Wines, it was for a different episode.
Speaker 2:Possibly Rose, yeah, and rosé yeah, and we've also done. We've done daniel ricardo, um, as a last drop, and we've also done. Did we do ricky pontings? Oh, because someone, everyone, when I said celebrity wines, everyone at work who is really into footy and sport said um, or particularly ben dolan, oh, you could do ricky ponting wines. And then there's bustusty Malone, some rapper.
Speaker 2:I don't know. And then they were talking about some other football player and I was just like, no, no, I have got like one of the greatest celebrities to ever walk this path.
Speaker 1:All right, all right. Well, we'll leave it there. We'll tease that and we will be back with you with those celebrity wines next week. And until then, enjoy your next glass of wine and drink well.
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