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
Is Nebbiolo the New Sangiovese?
What Meg's been drinking: Hirsch Hill Rose
- Pizzini La Volpe Nebbiolo $35
- 2022 Traviarti Mezzo Nebbiolo $45
- Fontanafredda Langhe Nebbiolo $40
- Fontanafredda Barolo DOCG $110
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 Goulik, who is joined by Master of Wine Meg Brotman. Meg, do you want to introduce today's episode, Nebbiolo?
Speaker 2:Nebbiolo Australia versus Italy. Well, australia versus Italy. We have discussed at length over our time together that when Australians do Italian grape varieties, the tannin is what we're looking for. We really want that sort of Italianate spear-like tannin. So we thought we'd have a look at a couple of Aussie or a couple of Victorian. To be honest, nebbiolos versus some different quality levels, including a Barolo from Italy.
Speaker 1:Yeah, and that's the thing that I had observed that Sangiovese was everywhere for a while, which led people to understanding what Chianti is, and it feels like that came before Nebbiolo, but all of a sudden, nebbiolo seems to be the one that everyone is figuring out exists.
Speaker 2:Yeah, I think Sangiovese is a bit of a gateway to Nebbiolo, because if you can handle Sangiovese tannins, then you can definitely step up and handle Nebbiolo tannins. That's true, and that's the thing that separates them. We've said it before and we've seen it in WCT students when you give them a Barolo, even though they're not the friendliest wines, their eyes are just like oh my God, they can see the quality level in a Barolo.
Speaker 1:Yeah.
Speaker 2:So it's one of our favourite. So Riesling and Nebbiolo would be my two desert island wines.
Speaker 1:I don't know Mine would be. Don't look at me, I have no idea. Yeah, champagne, yeah.
Speaker 2:Champagne.
Speaker 1:It's hard to keep cold. I'll be over everything by champagne, and you'll be like Mel, can I come to your island and I'll be like I'm not swimming all the way over there. I'm just drinking my racing in Nebbiolo. It's 40 degrees and you've got Nebbiolo. You're an idiot.
Speaker 2:Where's your fridge on your desert island?
Speaker 1:bitch. So your champagne's hot Okay.
Speaker 2:Meg. Okay, meg, what have you been drinking? So you'll know, in summer you popped in, had a bit of a swim with the beautiful little belly I did, and Pete, my husband, who is the winemaker at Hersch Hill, offered you some rosé and he offered it to me and I said I want to drink rosé and I've actually drunk it and it is pretty bloody delicious. So I need to take back everything I've said.
Speaker 1:I was also like I don't know, rose, I bet like I was being polite because you know I was at your house.
Speaker 2:Yeah, you kind of have to.
Speaker 1:You have a pool. You were giving me wine. I wasn't going to be like yuck, especially because he made it, I know.
Speaker 2:That's the thing Never judge a winemaker on their rose, though.
Speaker 1:I was like, yes, of course I'd love some. Meg was just like no, what else have you got?
Speaker 2:No, that's true it was really good, it was actually really nice and I think maybe the moment, because that's where you're going to drink rosé because you're not going to think about it. We'd had margaritas beforehand frozen, margaritas left over from Billy's birthday. So, gosh, it must have been like a month ago now.
Speaker 1:Yeah, it was a while ago.
Speaker 2:Anyway, so that's what I've been drinking Herschel Rose.
Speaker 1:Love it, yes, fun fact so.
Speaker 2:Fowles Winery in Victoria has been looking at a micro bat study. So insects in the vineyard can cause damage and there's some evidence from cotton field studies that micro bats so they're basically small bats can eat the nasty insects and can be used in vineyards.
Speaker 1:Yes, yeah, no, this is part of eco vineyards. Yeah, so this is part of the whole study.
Speaker 2:Yeah, yeah, yeah yeah, Cool, cool, cool, cool cool. So this is in the Strathbogie Ranges. They found that there were 172 fauna species recorded in their vineyards, so they had cameras. So hundreds of different things floating around and 12 species of insect-eating bats yeah, cool. And so this has all been funded. This is part of our sustainability journey and I just thought you know it's really cool. Fowls is not a particularly large. I mean it is for the region, yeah, they do. Ladies who shoot their lunch yeah, but yeah, good to see people are, you know, investing back into what hopefully will, at the end of the day, save them money if they don't have to use insecticides and can just promote the cute little bats, although I hate bats.
Speaker 1:There's a lot of really cool initiatives as part of it. Tom Hinton has a lot of bats yeah.
Speaker 2:I remember back in the day working there and there were bats everywhere at night.
Speaker 1:But like because we're part of the eco-vineyard study as well, and like the stuff that they get you to do with, like worm counts, I know it's really cool. I don't know if we're doing it, but one of the like things that they're getting some of the wineries to do is put in predator bird. Just put in a giant pole. That predator birds appeals to them so they want to sit on it and then if there's predator birds hanging around, then the little birds won't come and eat the. Yeah, exactly, so you don't need nets. How easy is that? You don't need the bird. What are the bird sprays called Herbicides, fungicides?
Speaker 2:By birds. You don't spray for birds, you use nets or the lasers. Right.
Speaker 1:Okay, wow, yes.
Speaker 2:Okay, okay, well, yes, okay, so don't need birds but anyway. But it means it's late, kind of roughly, as being in the fog, cloudy, so it means it ripens later in the year when the fog starts to come in in the autumns. Okay, so it's a late ripening grape variety, relatively thin skinned, renowned for its searing tannins. Classic grape descriptors or flavour descriptors are tar and roses. There's a lot of cherry in there, aged traditionally in old sort of 600-litre casks, but more common now, more common modern winemaking in classic barrels like 300 hogsheads or 225-litre barriques.
Speaker 1:Yeah, so what Meg just said is they used to be in really extra big barrels, but now they're in the normal barrels that you would see and recognise.
Speaker 2:Sorry, yes, and the minimum ageing it varies across the Piemonte. So Barolo is obviously the absolute apex of Nebbiolo production. I think it's two years in oak, and then Barbaresco is a little bit lower, and then you've got other regions like Lange, which makes Nebbiolo as well. So it is a great, great variety that loves the cool weather, generally growing in these cooler climates, and really is not the nicest wine when it's first released as a young wine. So in Barola, the current release, I think we're on 2019.
Speaker 1:Yes, yeah, yeah okay.
Speaker 2:So we in Australia obviously don't live by those rules. But I think it needs quite a few years at least three to four to come together, even in the Lange, which is another region of Piemonte but is not as prestigious as Barolo and doesn't have the same ageing requirements. It needs some time. So I thought if we were going to do Nebbiolo from Australia we had to be looking at a climate not dissimilar to what they were doing. So we didn't want to do a McLaren Vale Nebbiolo, no. So I've gone to. They're both Victorian wines, so Pizzini, so it's King Valley. So it's our cooler climate region, which has a great Italian heritage. Yeah, it does, it's cool. So the Italians were brought out to work in the snowy mountain scheme and then they moved on to farms and they grew tobacco and they grew hops. It was a big hops growing region.
Speaker 1:I didn't realise. That's why it's all Italian out there. That's cool, it's all the hops kilns all across.
Speaker 2:Yeah, right, yeah, that's cool, yeah, anyway, between Myrtleford and Bright, there's all the hops, yeah, anyway. So, yeah, they were brought out for the Snowy River scheme, which, for those who don't know, was a big dam. We brought in. We didn't have enough people, it was post-war, so we brought in Italians and, well, just everyone from Europe. Basically, the policy was the whiter, the better, right, this is how racist we were. I'm sorry, but we've moved on from that.
Speaker 2:Anyway, once they were finished building this scheme, they moved to their farms and it is a great region because it is very, very, very Italian. You know, pete and I were there King's birthday last year and literally, pizza on the side of the road, these guys have got a pizza oven on the back of a trailer. It's so cool, and Nonno is bringing the wood over, yeah, and they only did three types of pizzas for like 15 bucks each. It was just fantastic, anyway, yeah, so I have Pizzini. It's so good. Italian family. Yes, la Volpe Nebbiolo, king Valley 2023. So the first thing we notice it's 13% alcohol. Nebbiolo always has a light, pale garnet colour. It is always on that. It's not in that ruby, red, pink spectrum, it's always on that more orangey, bricking terracotta spectrum. So that's what you want from Nebbiolo Always pale in colour.
Speaker 1:I get more sort of cherries than rose petal with this. Yeah, it always just smells bricky to me, like bricks I can't describe. Have you ever smelled brick? Brick is no weirder thing to say than like whetstone.
Speaker 2:I know what you mean. It's like that drying clay, terracotta, pot sort of smell, baked earth kind of characteristics. Yes, thank you. Thank you, you helped me out. Yeah, it is quite sort of red berry floral, it's like something tomatoey. Yeah, you're right, it's like you know, when you grill tomatoes for the old mixed grill, no one likes a hot tomato. I mean seriously, really.
Speaker 1:No, I don't hate it. I think I'd rather it than a cold one. Yeah, I would. I don't like love it, but if I was having breakfast I'd eat it. That way I'd be less inclined to eat it.
Speaker 2:Yeah, that's why I don't like ham cheese tomato, sandwiches, toasties Just don't see how that works. Don't like hot tomato? I mean, I don't mind a tin tomato, but like a fresh anyway.
Speaker 1:I digress Not much consistency to what you're saying, but anyway, yes, tomato, okay, I love the nose. What are you thinking? Because I feel like maybe you're torn or something.
Speaker 2:I have high expectations of Nebbiolo. I'm a bit of a traditionalist and I do think I think it should smell like it comes from Italy. This is more fruit-driven than something that I would expect from Italy, but still has a familial link to Nebbiolo. And then on the palate, it definitely has those lovely Neb tannins.
Speaker 1:That's exactly what it should be, yeah and it needs pizza. I'm glad it's not a carbon copy. True, and this is the thing it's got Australian flair.
Speaker 2:These plants are probably really, really young. Yep, we're still learning how to work with it. There's no evident oak on it Price. I'd have to have a look.
Speaker 1:I think that's freaking good. I think it's $35. I just looked it up. I know that we weren't going to digress and we were going to actually try and be in time for this one, but I have to tell you that, pizzini, I saw an ad out the other day. It was Pizzini Sangiovese and the ad read yes, your pizza is capable. No, yes, your bolognese is capable of judging you. Oh, I laughed. Yeah, that is pretty cool. On one hand, I'm like, oh, I hate us being pretentious and feeling like we're excluding people and stuff, and on the other hand, that's funny.
Speaker 2:It is funny and it's something that I think everyone can relate to, because everyone has the perfect bolognese recipe, don't they? Yeah, my only complaint if you're being a purist is that don't grow Sangiovese in Bologna.
Speaker 1:Well, I don't want to have gotten it wrong now. Bologna is a. It might not have been bolognese, it might have just been pasta.
Speaker 2:Okay, so don't judge them too harshly. Bologna is Lambrusco country.
Speaker 1:Mmm, mmm, mmm. That's freaking. Yum. I really like Pizzini. Every time I taste Pizzini, I'm impressed.
Speaker 2:I love them because they're just quite little achievers. They've got like this family heritage and they're just getting on with it and they're not dicking around and they're really proud supporters of the Victorian wine industry, like they really wave the flag for Victoria, which I think sometimes we don't do enough of in the Yarra, although everyone seems to think that we're the posh rich cousins. But anyway, I digress. We now have Beechworth. Beechworth cool climate, sort of near Rutherglen, but so it has a very continental climate. I have had actually bought quite a lot of this wine before. It's a Traviati Beechworth Nebbiolo. What vintage is it? Mm-mm. 22. And is it Mezzo, something they tend to use Mezzo Nebbiolo? Yeah, mezzo, what's that mean? No, they tend to use music terms. Oh, because I think there's an opera one as well. From memory it's a family small producer. This was from Dan Murphy's, I think it was about 45-ish 75?
Speaker 1:Really, that's what their website says. Maybe I'll try dance and see if it's different.
Speaker 2:This is my problem. I go to the shop and I just don't even take any notice of the prices. It's terrible. I'm under. My husband looks at the credit card and goes what the fuck are you mean buying? Spent $248 on Sarkozy on Saturday.
Speaker 1:You've said before how that, like when you buy something, you take like $15 off the price or whatever. It's so funny how ingrained it is in your mind that we literally can see it.
Speaker 2:But the thing is, you know I don't spend a lot on clothes. I do spend a bit on shoes, but I don't spend a lot on clothes. So you know you probably spend a lot on clothes and makeup and shit. I just spend it on wine.
Speaker 1:Yeah, enough, I guess. Yeah, Is it 125? No, I can't even find it at Dan's. It must have been.
Speaker 2:I'll give you the receipt. You can put it on the thing. Anyway, let's try it. So it's got a nice colour. Oh, it's a little bit more, almost. This has got the tar, the baked earth $45, you're right?
Speaker 1:Yeah, I didn't think it was that expensive $45. Yeah, it does.
Speaker 2:There's some sour cherry in there as well.
Speaker 1:Tar for sure, Tar is it On a hot day when you can smell the road? That's what it smells like.
Speaker 2:Oh no, that's fantastic.
Speaker 1:But it's much more. Black fruit it's deeper, it's richer, it's like gruntier. It's deeper, it's richer, it's like gruntier.
Speaker 2:The tannins are superb. They're perfect. Oh, well done. I knew I'd bought this. I seem to remember that I worked with someone who was maybe going out with the daughter of the owner. Anyway, that's how I was introduced to it first, and I did buy some pre-COVID and I did love it. But this is obviously. The vines are older. You've just got a little bit more complexity in the wine. I think there's a subtle sort of tiny vanilla characteristic, so I'm assuming there's a little bit of oak in there, but there's not a lot of new oak.
Speaker 1:The tannin is a lot. Oh yeah, but great. I would personally want to sit on that for a couple of years.
Speaker 2:Oh yeah, yeah. This is the other thing about the Viola it is it's infanticide. It is too young, yeah.
Speaker 1:But the panese Panese you can drink now. Yeah, yeah, yeah you drink that. Panese. I know, I know, pizzini you can drink now. Yeah, yeah, yeah, you drink that Pizzini. No, I don't Thinking about the sandwich. We're in the third pod recording today. It's starting to get to my head. Pizzini, yum, yum, drink now.
Speaker 2:This one is way more serious and I would definitely age it and the tannins do need time to come together. Oh my God, that is so good $45,. Buy a half a dozen because that's a lot of money. You probably get a discount for six.
Speaker 1:Out of stock. On their website it says it was a dance. Hopefully we can find more. If not, maybe we'll have to send them an email and be like we might have some people that want to buy this. Seriously, it was it my desk, just get online now? Oh, no, here we go Nebio, annadale, salas, okay, so there's different drop, there's a few different places where you can get it, so just shop around, just look for it, but buy yourself half a dozen and hide it away until what's 2022, probably about 2027, 2030.
Speaker 2:Delicious, don't want to pull that out.
Speaker 1:I'm like we're excited about the Pizzini. I don't know you what. Maybe it's just the fact that it's too young still, but I just loved the Pizzini. Maybe it's because I'm a super tester mate.
Speaker 2:I think for me I might be a bit of a Nebbiolo snob, yeah.
Speaker 1:So I have an expectation that the wines are going to be quite.
Speaker 2:See, I'm a woman of the people. That's true, I am Basic bitch. In other words, no, no, not true. The. That's true, I am Basic bitch. In other words, no, no, not true. The people's princess.
Speaker 1:Not any of this. The other episode when I was like I haven't had much aged Saturday and you're all like what you haven't had much aged Burgundy, and I went no, meg, I haven't. I know.
Speaker 2:I know to be fair, I haven't for.
Speaker 1:No, I know I know To be fair, I haven't for a while. Yeah, if anyone wants to give us a mage bear, give me.
Speaker 2:Help Mel. We'll start a GoFundMe page. Oh my God we should. I'm so deserving. The next thing we have under our wonderful current, which we've just mastered, it hasn't taken long Fontana, freda, langhi. So Langhi is a region within Piemonte. Aging requirements for the wines is shorter, I think it's only sort of six months. So this is a 2023 wine, so maybe a year. I'm not really sure. It's a DOC versus a DOCG from Barolo and I love Langonebiolo A. It's affordable. It has a violet character to it. There's still that tar and roses. It's more of your Pizzini Drink Now style than, oh God, throw it. You've got to age it for like 400 years. It's more of the Peepers Princess wine, which is what you are.
Speaker 1:Yes, okay, num, num, num. This is what Billy does. When she's waiting for me to cook her breakfast or something, she stands there going num, num, num, num, num this is me as you pour the wine. Num, num, num, num, num.
Speaker 2:So bright colour, it is it is bricky and garnet Yep. I drink a lot of Lange Nebbiolo, so for me Lange has a little bit of the tar and roses, but there's a real dried woody herb character about it. People in France, which woody herb? Okay. So if you're talking about wo Herb's oregano or oregano thyme, rosemary, oh, which one do you get in this?
Speaker 1:Which one would you expect?
Speaker 2:I guess Sort of it's like a mix of you know when you. We have a bit of a.
Speaker 1:We have a temperamental microphone.
Speaker 2:Microphone. It's like Neumann, neumann, do you have a herb garden? No, okay, if you have a herb garden, you run your hands over the woody herbs and it's sort of all together. Garig is something that we would say in France, but it's more oregano. Thyme, okay, not rosme. Okay, not rosemary, okay.
Speaker 1:Yeah, definitely. Okay, sorry, I cut you off. What else would you expect?
Speaker 2:So that's for me, sets Langier apart, so obviously it's less ripe.
Speaker 1:Okay, I think is what I'm kind of saying and I do, I get that it has more of a herbal character.
Speaker 2:So it doesn't have as much taro and roses and that sort of sour, dry cherry that you get in Barolos and Barbarescos.
Speaker 1:It's like potpourri, Exactly yeah it smells like potpourri. Perfect. It smells really nice. I keep not drinking it because I just keep smelling it. I love wines like that.
Speaker 2:See that's just friendly and approachable and just needs a good bloody Wagyu steak. See, it doesn't have the concentration of fruit of a Barolo. It's sort of the fruit really sits in the middle of your palate and then it's just the tannins talking. It doesn't have that same depth of character of fruit.
Speaker 1:But do you not think a steak would overwhelm that? Like that's actually not a super powerful, intense, no, but a Wagyu steak, which is like 90% fat. Oh, is there a difference? I don't know my steaks, I don't eat steak, so we just bought some Wagyu $60 a kilo oh my God, down from $109.
Speaker 2:Wow, so, yeah, one steak is. Is that only $40? Yeah, yeah, this is cheap, good, isn't it? And this is the thing about Lungy. Lungy is between $40 and $45.
Speaker 1:Oh, this is good. It's good, isn't it it is? Oh no, I love this, Like this is.
Speaker 2:So there's a great winemaker called Dave Fletcher. He's an Australian who makes the wines for Chirrito, which is a producer in Barolo, but he makes an amazing. It's called Fletch Lange Nebbiolo, If you can get it. You can usually get it at the Prince Wine Store. It's about $45, but most Lange Nebs sit around that $45 mark. They don't have as much oak, they don't have as much aging, they don't have as much concentration, but I still think for you know, entry-level at $45. It's still pretty expensive, but entry-level Neb, yeah, it's pretty yum.
Speaker 1:This in terms of like, intensity or approachability. It sits exactly in the middle of the first two that we tasted and, funnily enough, the price sits exactly in the middle as well.
Speaker 2:Yeah.
Speaker 1:I love it, but it needs food. I don't know. Yeah, like I guess it does. It's a bit raspy on the tongue, but yeah, it's got this once again with my weird tasting notes, but it's like rust in a nice way.
Speaker 2:It tastes orange, but I really like it Like rust, like blood kind of flavour. No, not like blood.
Speaker 1:Irony, no, not irony. No, no, no, no, it doesn't taste like blood, I don't know. Have you? Yeah, I know what you mean. No, I don't know, I get rust, but maybe it's. No, it's just this same terracotta thing. Okay, it's the same brickiness, yeah.
Speaker 2:So that's Lange. That is my recommendation. If you want to have Neb, he's Lange. Oh, buy that $40. This is awesome. So what we've got now is the same producer with Barolo. Now, I don't think that these are the highest top end producers in. You know the world of Barolo and I don't know how much the Barolo cost.
Speaker 1:You don't know how much this Barolo cost.
Speaker 2:Well, I bought it at Danmovies. I had to pay on my credit card, so I forgot to take the gift cards.
Speaker 2:Oh my God, meg. No well, I figured I'd just use the gift cards to buy wine for me at some point. Yeah, yeah, fair the same with the $149 Riesling. I just pray that Pete doesn't look at the credit card. Oh, fuck it, life's short. Okay, so I have Fontana Freda Barolo 2019. So, current release 2019. I'm sure they have changed the rules, but I'm pretty sure it's two years minimum in oak and then two years in bottle or vessel, so it could be in a tank or in a bottle before you release it. Okay, again, two sort of types of producers. There's the modern producers that are using more smaller format oak and there's the older producers that are using the older format. Was it $95?
Speaker 1:Yeah, I'll. Member off Full price. It's $110. Fucking, you basically made money. Is it $95? Yeah, on member offer Full price. It's $110. Bargain, you basically made money Because it was so cheap. On the member offer.
Speaker 2:Yeah, I did. It's like half price. Anyway, I'm sure it'll be delicious.
Speaker 1:Wine maths, yeah, yeah. No, I'm really excited. I haven't had Barolo in a while.
Speaker 2:I love Barolo, me too. Actually, we might have to make a bit of a. All right, you can do yours, come here, friend. So what do I expect from Barolo?
Speaker 1:Hang on, hang on. Do you love Barolo so much? You're not even going to comment on the weight of this bottle. Every other bottle that exists in this podcast, you've commented on the weight, and this is the one that you just like yes, naughty, fontana, freda, that should be in a lightweight bottle.
Speaker 2:Okay, continue. No, I do agree. Well, what's the? Oh, this is a good one. Yeah, this is punted burgundy lightweight. Look, small, punt, fancy one. Oh, yeah, there you go, so they've made up for it. No, seriously, everyone should move to lightweight, but God, it's impossible to move people.
Speaker 1:Yeah.
Speaker 2:So what would I expect from Barolo versus Lange or Lesser Nebbiolo's grown in Piemonte? This is going to be infanticide. This is going to be a hard drink to drink because it's 2019. So the tannins are going to be really strong. Possibly some more new oak I don't know this producer particularly well so I don't know. Based on their label, I'm thinking maybe not, Might be older oak, Tar roses, dried roses, sour cherry. Less of that woody herb character that you get in Lange. More of that rose petal.
Speaker 1:It's kind of smoky and meaty. Oh, it is.
Speaker 2:Dried blueberries, yeah Smoky.
Speaker 1:There is a bit of dried rose, but it's not Bacon.
Speaker 2:Yeah, bacon, oh oh oh oh tar Bit of burnt rubber. That's not a good sign.
Speaker 1:Smells deep. It smells deep like a well, okay.
Speaker 2:So, to simplify, I think Barolo is more savoury than other Nebbiolos in the region. Do you think that would be a fair? It's almost got a soy umami character.
Speaker 1:It does Yep, yep, yep, yep. It made me think of mushrooms.
Speaker 2:Mmm, those dried ones that you get in the Asian and then you rehydrate them yeah, yeah, yeah. I think they're shiitake.
Speaker 1:Shiitake Mushrooms. Yeah, it is. It's a lot more savoury, a lot more deeper and again, it's supposed to be drunk with some. Do you know what it looks so light in the glass? It looks so If you were to look at that, you would think that it's a nice bright juicy.
Speaker 2:But this is the thing about Nebbiolo and, to a degree, sangiovese. They trick you because you're right, we expect these. We associate these lighter-coloured wines with softer, gentler wines and those tannins are like just searing. I love Nebbiolo tannins.
Speaker 1:They are, they're hectic. That's, that's um, that's really cool, yum, okay, so is. Do you think that nebbiolo is the next sanjo veyzi? Are people embracing it like they did sanjo, and do you think it? Do you think that the styles we're making are standing up?
Speaker 2:I think that that Pizzini is a good entry-level style for people to get introduced to Nebbiolo without, as you would put it, the hectic tannins. Yeah, I think that Traviati is. You know, it could stand on its own as an Italian Nebbiolo, but it is too young. The thing is with Nebbiolo it does tend to need a little bit of time. A Sangiovese you can kind of release on the market and good to go. So do we sort of go down that sort of wankville of you've got to age this wine before you can drink it, which is not realistic. Do wineries hold it back before they release it or do they go down the sort of style of Pizzini? I think that there's room to move on different styles with it, and I don't think it's ever going to be as popular as Sangiovese. Sangiovese what was that? Did we just start hearing bagpipes or something? I know that's my mother-in-law's phone ringing. Oh, okay, okay. I don't think it will be as popular as Sanjivazi.
Speaker 1:Yeah, yeah. No, I agree that Pizzini could be, but everything else is a bit more polarising. Yeah, it's harder to get your head around. And especially if it's the kind of thing that you have to age. We just don't have that model in Australia, that's right.
Speaker 2:Yeah, so again, drink Pizzini and Lange. That would be my kind of.
Speaker 1:Start there, start with Pizzini, move to Lange. If you're already familiar with Nebbiolo, you can jump straight in to the Traviati, and everyone should drink Barolo whenever given the chance regardless.
Speaker 2:I spend far too much money on Barolo. It's getting really, really expensive now because it is having a bit of a moment and the thing is there's different. Oh, maybe, maybe our last Dan Murphy's vouchers. We should splurge on all the seven different vineyards in the Sarah look.
Speaker 2:Stop and it costs a lot of money. Anyway, Nebbiolo, great, great variety. I don't think it's going to become Sangiovese, but I think it's sort of set aside it. And as we move into winter, this is the thing Sangiovese and Nebbiolo are really good. Transitional they are, yeah, Because they're not big Shiraz's or Cabernet's. Moving on from the summery Grenaches, chillable reds and the Pinots, they've got a bit of savouriness, which is what autumn's about. Autumn's about mushrooms and truffles.
Speaker 1:I love it. All right, we'll end there. We'll be back with you next week. I don't know what we're doing yet. I need to consult. She's got a plan, we do? We have a plan.
Speaker 1:We cannot do that whatever it is, it'll be great, we promise, and we will see you then. Read the news. Read the news. Yeah, news is coming out, although we're out of all the news. Anyway, enjoy your next glass the news. Yeah, yep, yep, news is coming out, although we're out of all the news. Anyway, enjoy your nose glass of wine, I do.
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