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
Reds in the Fridge? We revisit this exploding category
We dive into the world of chillable red wines,
What Meg's drinking: Running with Bulls
- Fringe Societe Gamay $21
- Garage Project Fairy Bread Red $28
- Chaffey Bros Not Your Grandma's Chillable Red $25
- Domane Wachau Blauer Zweigelt $30
Follow us on instagram @winewithmegandmel
Hi and welcome to Wine with Meg and Mel. We are here to help you navigate the world of wine. I'm Mel Gilchrist, I'm your master of wine, meg Brotman.
Speaker 2:Meg, we are doing some chilled reds, we are Last days of summer, but I think these can take you through right to deepest, darkest winter, in fact, because they're a good transitional drink.
Speaker 2:Good transitional drink, but even in winter when you feel like a white, but it's just, that's just a bit too cold. Yeah, you can go for a chillable red, because the beauty about chillable red is you're not really drinking at fridge temperature. Put it in the fridge, folks, but then get it out for at least 15 minutes, I think, and that takes the real chill off it and then they're eminently drinkable. So I have been really getting into them these summer. In fact, I've been throwing every red that I own just in the fridge, and I'll tell you what it works.
Speaker 1:I reckon so far this year I've had just from people I know, about five or six people just reach out to me and say I want to put reds in the fridge. What should I buy? So people are into it. It's a growing category. So look, we've done it before but we're like let's revisit it because there's even more fun stuff out there.
Speaker 2:Well, and Dan Murphy's. I went onto the website which I've been banned from. What On my computer it comes up as, like, you can no longer access this site. I don't know what I've done. It might just be a broken link. No, this has happened for months. Okay, that's weird. I can't buy this. I have to do it from my phone and then it's too hard.
Speaker 1:Anyway, I don't think DMM is as bad, Julie.
Speaker 2:No, I told Raph at my store and he went. That sounds odd but I'll show you. Anyway, I just went in there and I said chillable reds, and I had like options, lots of options. Wow, they had to go all over the store to find them, which I thought was interesting.
Speaker 1:So they haven't made. Yeah, maybe we should be asking someone from Dan to ask that question.
Speaker 2:One of them is Ines Weigelt.
Speaker 1:Were any in the fridge.
Speaker 2:No, Interesting no, and it was yesterday which was 30 degrees. Yeah, okay, Actually, tell a lie, they may have been. No, they weren't. They were all room temperature when I got them.
Speaker 1:Well, expect a call from us. Sheds, yeah, all right, okay, so look, we're not getting into it yet because first I have to ask you what you've been drinking.
Speaker 2:So, speaking of Chewable Reds, I had a running with the Bulls 2021, I think it was Garnacha the other night and I wanted something light, cherry, fruity Grenache and put it in the fridge Perfect and it was bloody, bloody, bloody delicious.
Speaker 2:I bet it was. And I had it with spag, which pets go, that's not going to, it's going to be too light. It was actually really just the perfect wine for it. It was because, you know, bolognese sauce isn't that heavy or umami, it's pretty simple. Mine is. It was just really delightful and it reminds me that I just don't drink enough reds. I have got so many reds in my wine fridge. It's ridiculous. Yep, yep, and I'll go to Dan's and I'll buy a dozen bottles of white for us to have during the week you know, weeknight drinking and then we never drink red, even really in winter. So I'm just forcing myself to do it. Oh, why force yourself? Well, the thing is the beauty about doing this podcast is now we get back tasting. Well, the thing is the beauty about doing this podcast is now we get back tasting.
Speaker 1:So I've missed getting excited by all the wines that we taste.
Speaker 2:You just get a bit lazy and complacent over summer, yeah, anyway. So yes, that's what I had.
Speaker 1:It was lovely. Okay, that's what you've been drinking, and have you got a fun fact?
Speaker 2:A fun fact. It's just the French, so you know how the French have their appellation system. Yeah, and the Medoc has the Crou Bourgeois. So it was really interesting when they did the classification in 1855 of all the chateaux in Bordeaux. The chateaux were owned by the rich, so the Crou Bourgeois classification came about in the 30s when people were very, quite communist, as a kind of well, us farmers are actually quite good at making wine as well, so the rich had their posh classification, whereas the average farmer wasn't allowed in that classification because, he wasn't rich enough.
Speaker 2:So, anyway, that's how the Crou-Bouchoir classification came about. Anyone in the Médoc that had a certain amount of land, rah, rah, it was all fine, you could do. It changed in 2000 where they introduced I think it was 2000, a tiered system. So there's Crue Bourgeois Crue Bourgeois Exceptionnel, crue Bourgeois Supérieur 470 people applied and only 200 and something 260 actually got it. So that pissed off a lot of people who then took it through the courts for 12 years. And in 2012, they came out with a new classification that anyone with seven hectares I think it was, maybe it's four hectares in the MEDOC could apply for Crue Bourgeois year on year. You had to have five vintages that you had to show and they were tasted, and then this committee or panel would decide if you could get it.
Speaker 1:So what does that? Just live alongside the classification system? Yeah, they both just exist in harmony.
Speaker 2:And then in 2020, they redid it again. Yeah, because it's supposed to be done every eight years, reintroducing, I think, cru Bourgeois, exceptionnel Superieur, and people's noses are out of joint, and now people are going. We're not even going to be bothered doing it anymore, so it's just but even just like.
Speaker 1:The border classification system is the stupidest thing I've ever heard, like everyone just sat around. What would you say? 40s? 1855 it was first day. Oh my God, it was 1855 and we still use it. Yeah, and the only change that has been in 1973.
Speaker 2:Okay, the only change that has been in 1973.
Speaker 1:Okay, so 1855. Yeah, bordeaux was just like. We categorically decide that what is it? 14 or something?
Speaker 2:No, there's five levels. Five levels.
Speaker 1:But there's like a key. I don't know how many producers or whatever, how many Grand Crus are there.
Speaker 2:There's five premier Grand Crus. So the top one. There's five of the top one.
Speaker 1:Yeah, the top one, so there's only five. That, yeah, okay. So Bordeaux was like we've got five of the top, top, top and they rank everyone, and that was just like how it will be for the next 150 years, except for what this one changed. It's so stupid.
Speaker 2:The one change was in 1973, Mouton Ross Shield became a premier crew.
Speaker 1:And you'll still pay out the arse for them.
Speaker 2:Yep. And then sometimes the Sankeum crew or the fifth crews. You're actually paying more than you are for the second crews because their qualities have improved. Yes, it is Absolute bullshit, but they love a ranking.
Speaker 1:They love tradition, even when it doesn't make sense.
Speaker 2:Despite the, revolution, they still love a ranking.
Speaker 1:I hate the idea of like tradition for the sake of it when it's nonsensical, and I think French might be the kings and queens of that. Sorry French people.
Speaker 2:Le tradition. Okay, so let's move to something that's not traditional and French.
Speaker 1:No, absolutely not traditional at all. Where are we starting with our children's ranks?
Speaker 2:Matt, we're starting in France with Fringe Société Gamay, from the southwest of France, so it's called Comte Tolozane, which is an IGP. So southwest, no idea. Céniac, all right. So Southwest, no idea. Ceniac, all right, okay. 14% alcohol. It's a ripe and juicy gamay, plum and berry, with warm spices and lively acidity. Life is more interesting on the fringe. That's cool. Pricing Oops, I put the pricing away, but Mella posted in her notes $21. Smells a bit bunchy kebmecky.
Speaker 1:Yeah, it smells yummy, it smells freaking delicious.
Speaker 2:It's actually really yummy.
Speaker 1:It smells.
Speaker 2:It's a bit like a cherry ripe it is, but it's even got a chocolatey smell to it. There's no coconut in there, people, but there's definitely like a chocolate-coated raspberry.
Speaker 1:It's a chocolate-coated raspberry. That's what it is. It's not a Cherry Ripe, it's a chocolate-coated raspberry.
Speaker 2:Speaking of which? Did you know how? There's pineapple chunks. Apparently, there's raspberry chunks. Courtney was telling me about them.
Speaker 1:We Apparently, there's raspberry chunks. Mm-hmm, Courtney was telling me about them. We need to explore that. Yummy. It's fantastic, isn't it? How freaking yum would that be? Just like I don't know. Nice weather.
Speaker 2:You know what? It is, so fruity, you can almost have that with strawberries. And you know, sitting down having your morning well, don't say morning fruit, but you know what I mean. That would be a nice morning one that is really yummy. And it's people. This is, for me, is a big thing. It's Gamay, which I'm not a fan of. Oh my God, that is big for you to say that that's delicious, that is just delicious.
Speaker 1:Oh my God, if you were. No, it's so to be clear, it's not serious, but it is so delicious, what do you think it's a serious, it's not a serious wine. But wine doesn't have to be serious, it's just delicious. Yeah, I know, but that's what I'm trying to. I'm saying that's a good thing.
Speaker 2:Yeah, that's. That is like perfect. That would please everyone. Yeah, it's really yummy. It's got a cute, I think, like a summer barbecue. It a summer barbecue. It's got a cute monkey on the back, or sort of a monkey, and on the front it's strawberry. And what do you think that fruit is? Looks a bit like apple but, yeah, it's cute fringe societe gamay. Is it non-vintage 2023?
Speaker 1:yeah, all right, absolutely yeah, we'll pay that. That's great. Good start cracking start.
Speaker 2:So chillable reds, they just the thing. And it's a bit of a warm day today, so we're even though I'm wearing 100% black. So now I've got Fairy Bread Red, 2020 Field Blend Red from New Zealand.
Speaker 1:Does it say Fairy Bread Red or just Fairy? Oh yeah, fairy Bread Red, meg. I don't know if I like the sound of that.
Speaker 2:Okay, so you will Okay. 2020. Field Blend Red Nelson from Nelson in New Zealand. We're throwing a party and we've invited Nelson. Pinot Noir 78%. Riesling at 11%, gewurztraminer at 11%, fermented together for an electric blend Gewurztraminer A garage project made with help from Kindali Wines, nice.
Speaker 1:I can't believe this is in Dan Murphy's. That is so not something you would ever expect to find in Dan Murphy's.
Speaker 2:I think this one it might have been this one had a sign on it. When I looked on my phone rather than on my computer, since I'm blocked. I think it said clearance or something. So this may be really cheap and I'm guessing it is it's. It's got some leaves down the bottom of it and it's a 2020. So they probably want to move on pretty quickly. So it is cloudy.
Speaker 1:I like. I like everything you said about what's gone into it. I just hate that it's called fairy bread. It makes me think it's going to taste like that one that we tasted. The 20 Crimes 19 Crimes.
Speaker 2:Oh, Kelly Red.
Speaker 1:Yeah, that's what I expect to taste when I hear Fairy Bread.
Speaker 2:Well, this smells. It's in a clear bottle. Mm-hmm, it smells a little bit tired.
Speaker 1:Oh, okay, mm-hmm. Yeah, like it's not jumping from the glass.
Speaker 2:No, and it is 2020 and it is in a clear bottle. I think in its youth, this probably would have been really lovely, but we're probably getting it at a bit past its best. It's oxidative yeah, a bit cappuccino, but nice ideaative yeah, a bit cappuccino, mm-hmm, but nice idea yeah, no. No, mel didn't like that. Okay, we're going to move on. I would be a little less cruel and say maybe some food Cook with it Bam, jesus, I thought you were trying to really be nice.
Speaker 1:No, next we have Chaffee Brothers.
Speaker 2:Jesus, I thought you were trying to really be nice. No. Next we have Chaffee Brothers. Okay, chillable Red, not your Grandma's Red Barossa Grenache and Mouvedre, again in a clear bottle, in a Riesling bottle, which is interesting. This is Not your Grandma's Red. Grandma never tasted a red like this Juicy and vibrant. Handpicked Old vine, barossa Grenache, mouvedre, handcrafted with minimal intervention. The ultimate gillable red, cool fermented, with whole bunches Unfind, vegan friendly, a lot of information. I actually had this in the UK. Oh yeah, where's it from Chaffee Brothers? I think they're sort of well, it's Barossa fruit. Okay, barossa Grenache and Mouvet. Okay, I had a funny feeling they were up around the Riverland, though, but I could be wrong, okay.
Speaker 1:So this is 25. And sorry, the last one was 28. Yeah.
Speaker 2:So this is the UK label. I was going to say, because they are imported by the same importer that we, that Rob Dolan uses in the UK label. I was going to say, because they are imported by the same importer, that we, that Rob Dolan uses in the UK Notria. Okay.
Speaker 1:How much would you want to spend on a chillable bread? What's your price range? $20. Yeah, I'd agree, this is $28. It's getting up there, oh no, $25.
Speaker 2:Oh, fairy bread was 28. That's very much like my running with the bulls. Garnacha chilled down, it's got that lovely grenache red fruit, confected red fruit, lovely, real sweet spot in the middle of the palate.
Speaker 1:It's got more of a finish. So the Gamay to start with exploded in your mouth and it made itself known. But this one has a softer start, but I think it has more of a mid palate and finish.
Speaker 2:More of a serious wine, as you would say. It's a bit more refined. Yes, it's less of a drink and more of a wine.
Speaker 1:Yeah, but I know I like it.
Speaker 2:Oh, I like it too. I think it's lovely you know what?
Speaker 1:that's really nice, oh, and it just needs sausages pork and fennel sausages like on a warm night, watching maths, that's oh my god oh my god, maybe I love it we'll do a maths episode well, no, this is my equivalent to you. You find food to pair with everything.
Speaker 2:I'll find a tv show well, I just saw the one who's 57 cracking it that her bloke is upset, that she's. I don't watch it, so don't start. Everyone at work talks about it, do they? No one, not enough people talk about it. In the UK it is Australian maths On my political podcast, pod Save the UK. No, they didn't talk about it. She talks about maths.
Speaker 1:Australian maths. Okay, well, it's fantastic, it's great TV, and I'll fight anyone who tries to tell me that it's not.
Speaker 2:Courtney's sister-in-law, who's from Czech in Europe. She's a psychologist and she's been really getting into it because of the psychology.
Speaker 1:No, it is Like the fact that these producers this is not a maths podcast, okay well, it's not an American podcast, american politics, give me my moment. The fact that these producers can unleash so much crazy in these people, I find so impressive, and that's all I'll say. It's a great show to watch.
Speaker 2:Okay, so for those of you who watch Mavs, who is this in a glass?
Speaker 1:Oh, it's subtle and nice. So it's like Rhi, it's just like that nice girl.
Speaker 2:Rhi.
Speaker 1:Who is, yeah, no, but like the Gamay, who's like big and bouncy and making itself known but like awesome and we love it, is that blonde chick and I don't know her name that she's like super awesome and has this great personality but we actually love her, whereas normally the ones with the big personalities end up being villains.
Speaker 2:But okay, so back to chillable reds. I'll just nod it off there. For me, yeah, the beauty about chillable reds is what makes them chillable versus any red is that the fruit has to be brought forward and the tannins will often appear dustier and chalkier, but they won't overpower the fruit and that's how you know. I think for me, that is my definition of a chillable red that the fruit has to come to the fore and the tannins may be a little bit heightened by the chill, but they're not overpowering the fruit. Love it. Heightened by the chill, but they're not overpowering the fruit. Love it.
Speaker 2:So that one's from Australia. The next one that I've got is a Zweigelt from Austria Awesome. So this wasn't in the funky, chillable red section. This is just a wine that we've actually had before, but maybe not from this producer. Okay, I just thought it might be a nice chill chillable room. I love it. My only concern is that it has quite high acid sveigelt, so it's a blur sveigelt. So blur just means like blue or red. 2022 domain vacal sveigelt, and this is an austrian variety. Um, yeah, just thought I'd try it. This was a little bit more expensive. I think it was like a $31. So you're paying wine prices versus wine drink prices, I guess. But I guess, yeah, yeah. But this is the thing about the Chilliwool Ritz. I think it is a market. I think PetN's hit its.
Speaker 2:Yeah, no, it's not getting any bigger than it is now, whereas I think Chilliwool Reds will, and I think for those inland, warmer regions, it's something that they could really start to focus on because it is a valid you know people the older guard of the wine industry don't like wine-based drinks. Do you know what I mean? Yes, like where we're mixing things and I don't see that there's any problem with us, particularly in a time of oversupply. True Of trying something different. It's not going to be for everyone. There's still the people you know who collect, like we were talking about last week, their loo and estates and everything. But for you and me, and more for your young, funky crowd, you know, on a Sunday night they just want something cool and easy to drink. That's not going to give them, you know, hangover, because it's 14.5% alcohol they don't have to think about. They can watch maths and watch their brain cells dissolve, watching maths and drink the wine and not dissolve anymore. Yeah, brain cells, I mean.
Speaker 2:That's why we watch it no I know it is like I assume that maths was for idiot people, but all my really intelligent friends watch it it is.
Speaker 1:It's an exercise in psychology. It's fascinating. Back to the wine. Okay, I don't know, I'm reserving. I don't know you talk first. It's savory, it's not fruit forward. It's a really different expression. You're right and I think that I like the nose. There's something wrong. Is it bready or something? There's just something. No, it's got.
Speaker 2:it's a little bit like under, it's like horsey.
Speaker 1:Oh, I taste horse and you know what. I don't mind that in normal wine, especially European wine, but I wonder if chilling it has brought it forward more.
Speaker 2:I don't smell horse. For me it's a little bit green.
Speaker 1:Yeah, okay, yeah, I'm happy with it.
Speaker 2:And that's sort of like a bit like Cabernet Franc when it's not ripe.
Speaker 1:Yes, and so I guess chilling it has made that, so that was just an experiment.
Speaker 2:I mean the Austrians don't say you know, chill it. But, I just thought, having had it before, that it could be a good option, although, that said, a bit of a stupid idea, because I'm not spending $30 on a wine I'm putting in the fridge. No, I'm just not. No.
Speaker 1:Okay. So then, to finish off, if you go to a liquor store and there are no wines that specifically say, tell me what should people look for? We've talked about Grenache.
Speaker 2:Thin-skinned varieties, because you don't want anything with too much tannin to start with and you want something that you know has got berry fruit. So Gamay is a good one, gamay Thin Skin Pinot.
Speaker 1:Gamay Grenache Pinot yeah, and Grenache.
Speaker 2:Yeah, all of those they would be the top three and, like the Fairy Bread, maybe something that's blended in with some whites, because you can call it whatever you like. Yeah, that's the other thing. You don't have to play by the rules. The other thing I would say if they name the vintage, make it current, as close to when you're drinking, if you're in 25, as close to 2025 as you possibly can. I think that's what poor Fairy Bread's issue was Too old mate, yeah.
Speaker 1:Okay, what's your pick of the tasting?
Speaker 2:The Gamay, the Fringe Société Gamay.
Speaker 1:Never thought I'd see a day where your pick of the tasting was Gamay.
Speaker 2:I know I loved that.
Speaker 1:And it's 14% alcohol. Yeah, you would never know, would you? That's crazy. Mine would definitely be the Chaffee Brothers.
Speaker 2:Chaffee Brothers.
Speaker 1:Yeah, at the start I wasn't sold on it. I think after the Gamay, the Gamay is so big and vibrant and it just makes itself so known and at the start I was like, nah, it's not as good. But the more I drank it, the more I understood and I was like, oh, I like you, well done, all right. So we will see you next week. Until then, enjoy your next glass of wine.
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