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
Australian Sparkling Regional Showdown
Australian sparkling wines showcase distinctive regional characters that rival champagne in quality while expressing unique Australian terroir.
• Blind tasting of four Australian sparkling wines from three different regions: Tasmania, Yarra Valley, and Whitlands High Plateau
• Traditional method sparklings have many variables beyond region, including aging on lees and fruit character
• Yarra Yering (Yarra Valley) shows distinctive red apple fruit and rich brioche character from 100% Chardonnay
• Chandon Vintage Brut (Whitlands High Plateau) displays remarkable mineral character, pristine acidity and surprising youth despite its age
• Jansz (Tasmania) delivers exceptional value with perfect creaminess and the traditional autolytic character consumers expect
• Handpicked (Tasmania) shows a simpler, more fruit-forward approach
• Whitlands High Plateau (800m elevation) produces fruit with distinctive mineral quality and exceptional acid structure
• Australian sparkling wines remain excellent value compared to increasingly expensive champagne
Join us next week when we explore Barbera wines from around Australia.
Follow us on instagram @winewithmegandmel
Hi and welcome to Wine, with Megan Mellor here to help you navigate the world of wine. I'm Mel Gill, chris Drombey, master of Wine, meg Brotman Meg, I just thought you know we had a bunch of sparklings, so it's like let's compare. They're from mostly different regions.
Speaker 2:Well, you did. It was funny because last night I was like a bit thinking about what we could do and I was thinking have we ever done sparkling wine? That's not champagne. I think we have.
Speaker 1:Yeah, but not much, not enough, absolutely not enough.
Speaker 2:Anyway, that will be a new episode Look.
Speaker 1:I don't think we even need to go one, two, three, four or whatever.
Speaker 2:But it three, four or whatever. But it would be interesting to have a look at these different ones. The main difference is we've got two from tassie, one from yara and one from whitlands. So these are all australian sparkling wines made in the traditional method.
Speaker 1:So all of them are traditional method, yeah, okay. So look, there are so many um, what's in science when there are things that can change the outcome Variables? There's so many variables with sparkling wine because it's like, say, if we were tasting Pinot, we would be talking specifically about the region that created this fruit. But we've got more than just fruit here. There's so much that you can do with, like aging and winemaking, that is going to change. So we can't necessarily come out of this and be like, oh, tasmania is the best or Yarra is the best, but what we can do is think about the fruit, maybe in isolation somewhat, and say do we think that there's a bit of a difference between what's going on here and say a more elevated site? So Whitlands is 800 metres, it's the most elevated site in Victoria, I think. Maybe.
Speaker 2:No, I looked it up the other day. It's like 800 metres, isn't it? Yeah, yeah, 800. But is it Australia?
Speaker 1:Oh, I don't know about it. No, no it yeah, yeah, 800. But isn't it. Is it Australia? Oh, I don't know about it. No, no, orange is Australia, oh, okay, yeah, I know, I wish it was Australia. It's Victoria, but it's close, so it's almost like elevation. But Tasmania has the coldness from latitude because it's just a cold place. And then, I don't know, yarrow sits in the middle. Yarrow makes good fruit Not super traditionally, does it do sparkling fruit, but let's find out and then maybe we'll have a chat about how they've approached it. But it's just interesting to see how different places are approaching sparkling. We'll get to it. But first, meg, what have you been drinking so?
Speaker 2:a few years ago, we were in France and we stayed at a small winery and we bought a whole heap of his wine, which was a bit ordinary, but it's Domaine Mazalipère Eiffy. It's a Bourgogne Horte, Cote de Berne, Clos de Bois, Prevue 2017. And we've been avoiding drinking it because Pete was convinced it was all really bready and I opened it up and said I'm just going to drink it because otherwise we're going to throw it out because it's just taking up space and it was actually really delicious. But he was a very traditional winemaker and you can see 2017 was a cool year and you can see that he's added some stems to try and get some tannins, so it's got that ripe fruit and then just a touch of hard greenness. And because it's eight years old, now, as it starts to age, the fruit the primary fruit drops away and you end up with this sort of a little bit of hardness. But you know, I think we paid four euros a bottle or something, so can't complain.
Speaker 1:Yeah, just a little bit of memory lane, that is fun. That is fun. Do you have a fun fact? I do have a fun fact.
Speaker 2:I do have a fun fact. Did you know that the first mention ever of chianti was in 1368? I bet you're walking around with that fact in your head. Nope, I was not. But it referred to chianti as a white wine. I know, did not know that. And then I was thinking can you make white chianti? Because I know tribiana can go into chianti.
Speaker 1:Yeah or could yeah now that they've changed the laws.
Speaker 2:I'm not 100% sure, but yeah, the first reference and then the next reference, which was only was like written down, was sort of 50 years later. It was referring to a red wine, but Canola rather than Sangiovese. Huh yeah, A little bit of.
Speaker 1:There we go. Who knew, who knew? That truly was a fun fact, I know, I know okay I don't know where I came across that one.
Speaker 1:Anyway, so, meg, you love bubbles and I feel like this is just going to be a bit of fun for you. Um, and you got me a spittoon. I'm just like, really full disclosure. I'm not doing it blind, I'm not going to partake in this only because we do have a Chandon on the table and I work for Chandon and I just thought that might get murky. So, meg, you're going to taste through them, um, and just give us your observations about each one. The main reason we're doing it blind isn't because I want to like, um, test you or see, like, if you can, whatever, like, I really just want you to give your opinion on each wine. I don't even necessarily want you to be like oh, that's that or that's that. I just want to know what you think about each wine, just without any information, so you're not prejudiced.
Speaker 2:Yep the first thing I noticed just by smelling all four of them. The last one is distinctly different and hang on, sorry.
Speaker 1:What I might do is I'm going to insert here for the listeners the order that they're each in, okay, no, no, no, I'll do it in post. You don't need to close your ears. I'm very analog. First wine is yarra yarra. It's from the yarra valley and it is worth 60. The second wine is the chandon vintageintage Brut. Most of the fruit is from the Whitlands High Plateau. That one is worth $48. Our third wine is Jans. That wine is from Tasmania and is worth $34. And the last wine, the fourth wine, is Handpicked and that is worth $50, also from Tasmania.
Speaker 2:So you all know what they are Now go, so you just want me. They are Now go, so you just want me to taste each of the wines.
Speaker 1:It's not a comparative thing, well you can compare, but it's almost a look at how a region's doing things differently. How do they taste different? What's going on with sparkling wine in Australia? So, as a reminder, our first wine, that's Yarra yarra, from yarra valley for the first, just on the nose.
Speaker 2:The first thing I noticed that was one and four have the most aldehyde character. So some of that yeast leaves character um in them okay, there might be.
Speaker 1:You're gonna have to keep talking. Yeah, yeah, sorry aldehyde being, but isn't aldehyde like a flower? I'm confused that you're using that for yeast leaves. No.
Speaker 2:A-L-D-E-H-Y-D-E Aldehyde.
Speaker 1:Oh my.
Speaker 2:God, I'm thinking of Edelweiss, like from the Sound of Music.
Speaker 1:I didn't want to point that out. Oh no, that's funny, we can point it out. Oh no, that's funny, we can point it out. Okay, so you're saying wines one and three so far are likely to have been aged longer For?
Speaker 2:longer on the yeast lees. The first wine definitely has yeast lees character, so it has that sort of brioche character. There's also lots of um, red and yellow apple, so there's like a bit of spice in there as well. But I reckon this is a shot will be more of a chardonnay dominant.
Speaker 1:It's very smooth and delicious so when you say red apple, which is interesting, which is, are you already drifting towards a region? If you say red apple, like, would you be more likely to find that in one of these regions over another?
Speaker 2:no, I mean the thing that's going to define, because winemaking, as you said, is such a huge influence on this. Yeah, um, the thing that's going to define region for me is going to be acidity and possibly fruit profile. So if I'm on a green fruit profile I might think I'm in a cooler region. But that first one's got a lot of winemaking in it. It's got a lot of, you know, secondary yeast leaves character, basically. So it's hard to tell.
Speaker 1:Are you likely to be able to tell the difference? Like, is there a difference on a wine latitude cool climate versus altitude cool climate?
Speaker 2:Oh well, no, no, because they both, they are both influences on the climate of the vineyard, so the meso climate of the vineyard. So, as you know, if altitude for every 100 meters, over 500 meters, you drop one degree celsius, so potentially for every one degree that we go down latitude, we could be dropping one degree Celsius. So it's the effect of that on the climate.
Speaker 1:Okay, so in the end they both end up with the same climate, so it should be similar result.
Speaker 2:I think if you there's Tasmania in here somewhere, there's two Tasmania, there's two Tassies and there's a Yarra Two Tassies, a Yarra and a Whitlands Whitlands. Okay, so the Yarra would be the one that would most would be the warmer climate, the more moderate climate.
Speaker 1:Yeah, okay.
Speaker 2:Right? Do I know if these are vintage or non-vintage? You?
Speaker 1:can know, we can show you Sorry.
Speaker 2:Thank God for us. I don't know what we did without him. What did we ever do without him? 17. Okay, and the other two.
Speaker 1:I'll show you that in a second. I'll leave this here.
Speaker 2:Just in any order. Yeah, don't put them in there. Oh, Hand-picked has he? Which one's Whitland's? Oh, it's yours.
Speaker 1:Yeah, so Chenin Vintage Brew is mostly Whitland's, it's like dominantly Whitland's fruit.
Speaker 2:The first three which are more similar, um, I think that wine number three is possibly from the cooler, a cooler climate. Um. So I don't know, whitlands, I don't know, fuck, I don't know what I'm supposed to be doing.
Speaker 1:Yeah, I don't know either. Just compare, contrast, right? What's different?
Speaker 2:So wine number one. There's a lot of winemaking. Yeah, there's a little bit of red apple fruit which could be. It's almost like a slightly oxidised fruit, like a bruised fruit character, so it could be aged. The wine could have a little bit of age on it because it's not a fresh red apple. It's more and I am getting more of that aldehyde, which also suggests some sort of age as well.
Speaker 1:Yeah, okay. The second wine is Chandon Vintage Brut and the fruit comes from Whitlands High Plateau.
Speaker 2:Wine number two is more subdued fruit. It's quite. The acidity is fantastic. It's quite pristine and it's very much that linear palate and the yeast leaves, while they're definitely not as dominant as in the first wine. So I would say this is probably potentially a younger wine. It's definitely a cool climate, the acidity. So you know I'm going to go Tassie or Whitlands. I haven't tried all of them yet so I don't know. Yeah, that's right.
Speaker 1:You don't really need to guess. But what you're doing, I like the explanation of each, so just keep going in that direction. Yeah, so it's definitely.
Speaker 2:It's either been aged for less time on yeast leaves because we don't have the laws in Australia that they have in France, yeah or it's had less age in general. But it's really nice. No, it is nice, it's more of a mineral pristine style.
Speaker 1:Wine number three is Jans from Tasmania.
Speaker 2:Again a lot of that useless bruised apple character, then that's what aldehyde is. It's a chemical.
Speaker 1:I'm going to laugh every time you say it.
Speaker 2:The fact, that I thought it was edelweiss.
Speaker 1:I was like isn't that a flower? I was like what do you mean? Floral glue is giving you age. I'm so confused you may know the term formaldehyde.
Speaker 2:You know, you may know the term formaldehyde. You know which is what they preserve all the body parts in.
Speaker 1:Okay, so aldehydes are a part of that, it has a distinct smell. No, I don't know that term.
Speaker 2:Okay, is it?
Speaker 1:a little bit vegemite-y.
Speaker 2:Yeah, vegemite-y. Oh, I know the character you're talking about.
Speaker 1:It was just Well you confused it with edelweiss, so I'm just like it was just a word used.
Speaker 2:I know what leaves smell like that's definitely had longer on. One in three have definitely had longer on yeast leaves. God, that's so creamy, that's delicious. I'm kind of going to guess on that one too. I feel like there's potentially more Pinotot noir in there, because it's got a real spice. Went for me with pinot in sparkling wine, traditional sparkling wine, so chardonnay, meunier or pinot noir. I get this hot cross bun spice, so you know the smell of hot cross buns when you're toasting them. So you've got that yeasty ish bready character, but there's a distinct spiciness about them.
Speaker 1:It's got a nice cream. It's got a nice creamy texture, doesn't it?
Speaker 2:whereas it doesn't have like but I'm just thinking of these hammer hammer oysters that I had in singapore, which were really fat and creamy. It's like.
Speaker 1:Number two was like um, a straight line, and this one is like um, like this. Someone describe what I'm doing for the listeners. It's extended, it's extended. It's like it's round big mouth, feel yeah, um, and it's mouth filling yes, it is mouth filling, whereas the first one was more um straight line down your mouth yeah, there's a linear element pristine the first one was very good, but sorry the second one is what I'm talking about oh, okay, the second one.
Speaker 2:Um, yeah, definitely was definitely not as mouth-filling and had less time on your sleeves.
Speaker 1:I do like the fruit carriage on that don't I, and the last one is also from Tasmania. It's hand-picked.
Speaker 2:Wine falls. A bit of a weirdy, and this is what I'm going to potentially say. This is the chance okay.
Speaker 1:Why do you think chance is weird?
Speaker 2:no, there's, it's almost. I mean, maybe this is whitlands. I don't really know what whitlands fruit smell like, but it's almost like a white floral Riesling character to it. I don't know. A little bit of a harsher bubble on that one. No, not, as that's the simplest for me of all the three that we've tasted. I think that's the simplest wine.
Speaker 1:Of the four we've tasted.
Speaker 2:Of the four we've tasted. I'm clearly not spitting, but yeah, I'm just taking a tawny mouthful.
Speaker 1:Yeah, I know. Okay, maybe it is time. Do you have any other comments, or should we go through and talk about them and see if you're surprised, or I'm really okay.
Speaker 2:So so, bottom line, I think one and three are quite similar. Okay. Um, the four is, uh, for me a simpler style, more of an aperitif style. It doesn't have the eastlake's complexity that I would expect. It finishes just a wee bit short. Um, nice balance of fruit. Two I kind of can't get my head around it?
Speaker 1:It is. Look at your glasses. You've gone back to two so many times To try and work it out.
Speaker 2:It's. It's. Maybe it's a bit old, I don't know. Two's weird for me. They're all pretty delicious. I'd be drinking the first three. Okay, number four's not my favourite.
Speaker 1:Okay, number one. Can I just Do you want to guess? Yeah, yeah, go on, go on.
Speaker 2:I reckon that's Jance.
Speaker 1:You need to say the number.
Speaker 2:Number four is Jance. Yeah, I think number one could. What have I got? What are the years 2018, 2017? Handpicked is current non-vintage.
Speaker 1:I can't reach the bottle, I don't know. Is it non-vintage?
Speaker 2:Oh yeah, it's non-vintage. Oh yeah, it's non-vintage. Yeah, okay. So I reckon number two is hand-picked non-vintage, number four is jans, number one is yari gearing and number three is jandon you got very close.
Speaker 1:Okay, number one is yari gearing. Why did you put? Number one is Yarra Yarring.
Speaker 2:Even though I said to you no, it's not because of the red apple fruit, it was because of the red apple fruit.
Speaker 1:When you said red apple, I was like bang, Like that's giving.
Speaker 2:Yarra, because it's got less acidity and it's got a riper Chardonnay fruit profile and it is 100% Chardonnay and I said it was Chardonnay dominant.
Speaker 1:Hang on profile, and it is 100% Chardonnay, and I said it was Chardonnay dominant. Hang on. Oh no, we're recording in a different tab, don't worry, we're recording. Okay, yeah, okay, yeah, um, and, and. As the warmest of all the regions, I'd expect the others to be more citrus driven. Or if you were to call out an apple, you'd call it green. But the fact that you called out a red apple, I thought that would take you there pretty quickly.
Speaker 2:And it's 2017, so it's got a bit of age on it.
Speaker 1:Now this people love this. Like Adam a pulp, this one best sparkling.
Speaker 2:Yes, yeah. Well the thing is with pulp that it might you know as much as it tells you what the people want. Um, last year, tilly j's peony noir beat all the pet gnats and everything else and this got best sparkling over all the yeah, pet gnats.
Speaker 1:So yeah, it's, although pulp is meant to be kind of different stuff and yes I think the.
Speaker 2:So those of you who are listening, please come to Pulp, because we need a really good balance of demographics. I think we're still leading a little bit heavy older millennials into Gen Z, gen X.
Speaker 1:Yes, anyway, why number two? Sorry, pulp is Yarra Valley's festival about celebrating different wines. They're not just small winemakers, it's like alternative winemaking and it's a welcome to Thornbury. Yeah, and people, it's like the People's Wine Show.
Speaker 2:They vote on their favourite one and it's in like February, it was in October. It was in the Collingwood Yards. It's in the Collingwood Yards.
Speaker 1:That's it Okay. So number two was Chandon. Did I say Chandon no, you said handpicked.
Speaker 2:Handpicked. Okay For number two.
Speaker 1:But the thing is you nailed it when you said that pristine acidity, green apple, citrus, they are all things that Whitlands is really renowned for. So Whitlands Vineyard not just what Chandon makes, but every wine that is being made from Whitlands High Plateau has this amazing acidity and this purity of fruit.
Speaker 2:Oh, so the Chandon's from the Whitlands? Yes, oh, okay.
Speaker 1:Do you need more? You've finished that. That wine has really done a number on you.
Speaker 2:It's intriguing because I'm looking at it, it's 2018. See, I would have gone no way. It is holding its age and that's what made me think three was the older wine, that's amazing.
Speaker 1:That it presents that young even though it's 2018. Is that what you're saying?
Speaker 2:Well, for me, clearly, it's the most intriguing wine. Yes, is that what you're saying? Well, for me, clearly, it's the most intriguing wine.
Speaker 1:Yes seeing as you're getting a refill right now.
Speaker 2:Yeah, it's that different fruit profile, almost like a wet slatey stone profile, that I think I was picking up and not expecting in something from an australian okay.
Speaker 1:So what might be fun is let's go get the wines from the other whitlands high plateau winemakers and let's see if that's consistent with the region in the vineyard, because it definitely has a like. Is it just something that?
Speaker 1:mineral smell yeah it's pretty impressive purity of fruit is. I think you nailed it, but I really want to taste other wheatlands. Let's do that, okay, and see if it's consistent. Yep, okay, number three was uh, yeah, you actually did get this one. Uh, that was the jance was number three oh, so yes, the chance was four, so so this checks out for me.
Speaker 1:jance is one of the bigger players they have. Just they have nailed what people want when they go on the shelf and pick up a traditional sparkling, people want that creaminess and I think they want that obvious yeasty agey thingy. Broadly speaking, probably no, you're right. You know, like and I think that.
Speaker 2:And I think I was underestimating their ability to deliver on that.
Speaker 1:Yeah, okay. No, I think they've nailed it Like this is. I don't know what they charge, let's look up what they charge, but I think they've done a good job at delivering the kind of key things that maybe someone who wants to spend $20, $30 on it.
Speaker 2:Yeah, I think it's about like $30, $35.
Speaker 1:Yeah, whereas say the Shandong that Shandong's like $50.
Speaker 2:Yeah, but that vineyard's tiny.
Speaker 1:Yeah, but they deliver for their price point. So someone spending $30, $35 on Jans Happy. They want creaminess and richness and they want they're buying traditional methods sparkling, because they know that it's better and they know that it's kind of aged and they know to expect biscuit and that's what it's giving them. Chandon is taking a consumer, I think, even further. I think it's a consumer who wants purity of fruit and acidity and stuff. It's a different place and I think for both those price points they're right.
Speaker 2:Yeah, it is a completely different style, I think. The Chandon wine, I mean, it's just so incredibly young.
Speaker 1:And I think it's unexpected, but that, but the jams just delivers like for, yeah, it says what it is on the bottle, totally right, yeah, yeah, yeah, you spend 30 bucks. A method, traditional, that's, that's what you want yeah, absolutely yeah, and then the hand-picked one.
Speaker 2:So I guess this is more of a freak driven style. This was the only this was non-vintage, as well as the jance. Yes, I suspect there's probably less time on lee's. You're right, jance has got the, the magic formula. They've got the secret sauce of what. You know how much time you need. Maybe handpick could work a bit on that. And I don't know how old they're. Who did they buy? Who did handpick? Well, they bought House of Arras. They did too.
Speaker 1:We don't have Arras in here, which, to be fair, we probably should.
Speaker 2:I wonder if it's the same vineyard, because I don't know how long handpick's been making a sparkling. We'll have a look. We'll have a look at a lot number to see when it's actually been bottled, but a very different style.
Speaker 1:Can we circle back to Yarra Yarring, making traditional method sparkling Like that's so far from what your mind goes to when you think of Yarra Yarring. Is that new, do you know?
Speaker 2:Yeah, she's done a few. She sorry, being Sarah Crowe, that's a bit rude Crowe, sorry, they have done a few. Yeah, maybe this is the first, but it's actually picked up. I think one of them picked up some award which upset everyone.
Speaker 2:I'm sorry, mel, but Dimension Don was planted in the Yarra Valley because it was a cool climate and most of Dimension Don's wine because I was there in the 90s came from the home estate fruit. Oh God, no, not anymore. No, not anymore, it's too warm. Yeah, it's too warm. Now. I remember trucking in some fruit from Toll Puddle in Tassie, which is now one of the best vineyards for sparkling base, and that just lends to what we were saying last week about vineyards when they're young. Yeah, good for sparkling base for Chardonnay, not great for table wine. So it was trucked in. But yeah, I mean most of Shandong.
Speaker 1:You've got Whitlands, which is great, and that's your only Victorian. What do you do with all that vineyard on there? We have Whitlands and Strathbogey, and Yarra are our three ones that we own. Okay, but yeah, to be perfectly honest, yarra doesn't necessarily go into the vintage products. The more high-level products are less Yara, if any Yara. However, we do make a terroir Yara. That is only Yara, which is amazing, so figure that out.
Speaker 2:But what's the difference between that and the Yara product? What do you mean? You said we make a terroir Yara. Oh yeah, so that's the difference between that and the Yarra product. What do you mean? You said we make a terroir Yarra.
Speaker 1:Oh yes, that's the Yarra. So we have a Yarra Valley wine called terroir. That's only Yarra Valley.
Speaker 2:Oh, but the rest of the Yarra Valley fruit goes into the average Shandong blend, sorry, yes, Sorry we're with you, yes, yes.
Speaker 1:But that is why it's interesting that this Yarra Yarring one is Yarra Valley fruit. I kind of want to revisit that. That one is $60 as well.
Speaker 2:Oh, that's not bad Off the Yarra Yarring.
Speaker 1:It's got a cool nose. Sorry, I hate to say what.
Speaker 2:I think that's shandong, and this is why you know sparkling wine. You need proper people behind the wheel. I just cannot believe that that is seven years old. Yeah, is that a late disgorge? Do you know how long it's been on your sleeves?
Speaker 1:Yeah, no, it spends basically all of that time on lace.
Speaker 2:That is a phenomenal wine.
Speaker 1:Oh, why do you hate to say it? I thought you were going to say something terrible about it, because you work there. Oh, so it sounds like you're just.
Speaker 2:Blowing smoke up your ass and going oh, you're fantastic.
Speaker 1:Anyone who listens to this podcast knows that you don't ever say anything you don't mean.
Speaker 2:Honestly, I would recommend people go out and buy it and we will do a whitlands episode on sparkling because there is. There is something weird mineral, earthy in there that I cannot describe. That I haven't seen in a sparkling before. Um, yeah, from australia, because we tend to make fruit and leaves, we don't. There's a savoury element to that wine that I'm just really loving.
Speaker 1:And like full disclosure everyone. I did not set out to make this an episode about Chandon. It was kind of meant to be about regions, but I like that you liked it enough.
Speaker 2:No, no, no, they're all really good wines.
Speaker 1:They're great wines. Do you think that we should be proud of our sparkling and do you think that people should be more proud of what we make instead of always being like oh, it's not champagne.
Speaker 2:I think we've been a bit spotless. Champagne has been so cheap here for so long, okay, and it's started to go back to the even I'm second, you know, thinking twice about buying a bottle of champagne. Normally I just don't see the price, I'm just blind to it. But I think that we should definitely be promoting Australian sparkling wine, just given the diversity. Yeah, I mean the fact that that Jans can over-deliver it, because I'd really thought that Jans had gone down in my estimation. So I have literally stopped buying it, because when I was at uni, I remember buying a bottle of Jans and a bottle of Crozer, I think. The day we graduate, we finished uni exams when we're studying winemaking, and we thought it was so fancy.
Speaker 2:Um, and it was $35 back then yeah, in the olden days in the olden days like, and it's the same price now, and so my my opinion of it had kind of gone down with its pricing. But um, it's really good, yeah, but isn't this a special? Didn't? Was this the one that you got the special glasses and everything with? Is that something else?
Speaker 1:yeah, yeah, yeah, they um well, no. So here's the thing we have um seasons and we'd already finished recording for the year and we got sent, but you've kept it. Yeah, we have the glasses, but yeah, that it. It was a bottle of jams with these two beautiful glasses. It was to promote their gift pack. Unfortunately, we had already finished recording. Oh, you've got one, let's show it. Can you show the wine glass? Oh, it's the same as my champagne glasses.
Speaker 2:They're beautiful glasses, so this is the proper. According to riddell, this is a proper champagne glass and this is what I use now as a champagne glass, since I've broken all the other flutes. Um, it's wider at the bowl here, but it's really narrow top. The problem is the pore size. The pore size makes it look small yeah and if my son pours it, he pours it up to here like a bloody bogan. Oh bless.
Speaker 1:And we're like no here.
Speaker 2:I want your son to pour me a glass of wine. No, no, no, you don't. You want it here, where you've got the most aroma. They are really, really, really good.
Speaker 1:They don't fit in the dishwasher. Does that one? Why?
Speaker 2:Because of the height or the width. The height doesn't fit in my dishwasher because my plates are really tall, so I have to lift my glass. Anyway, that's my problem. They are the best champagne glasses and, top tip, you can use them with white wine glasses as well, totally so you only have to buy one.
Speaker 1:Yeah, all right. Well, that is it for today. That was fun. I've had fun. We should do more sparkling wines. Sparkling wine is fun. Let's just keep going around Australia. Okay, next week we're going to do Barbera. Yay, you sound less excited. I'm excited about Barbera.
Speaker 2:Oh, you keep telling me that Barbera is sort of the new thing on the block, and I'm just not.
Speaker 1:No, I'm not that excited about Barbera Convinced because you tell me about this.
Speaker 2:So I go out and buy all this Barbera and I open it with pain because it's Barbera. No, people are drinking it, but I don't really know that it needs food, but I don't remember that it needs food. It's so acidic. I think that it needs food, but anyway, we will enjoy.
Speaker 1:We'll get there next week. Until next time, enjoy your next glass of wine, drink well.
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