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
Wine News: Backlash from an unfortunate slogan; Aluminum bottles; French protests; A Review of Netflix's New Holiday Movie, "Champagne Problems"
A toast to legacy, a clash over creativity, and a bottle that could change how we drink. We open with a tribute to Peter Fraser—winemaker, mentor, and quiet force at Yangarra—then step straight into the friction points shaping wine right now: the awards that reward meaningful storytelling, the slogan that sparked a pile-on, and the packaging pivot that’s bigger than aesthetics.
We unpack the Wine Communicator Awards and why Halliday’s podcast comeback matters when trust is hard-won. Max Allen’s recognition is a reminder that longform writing still anchors the culture—holding memory, nuance, and accountability. From there, we tackle the Next Crop t-shirt controversy. Was it a bad call? Yes. But the deeper lesson is how to build safe creative lanes for emerging leaders: responsible messaging, clear guardrails, and mentorship that keeps bold ideas alive rather than shutting them down.
Innovation takes a more practical turn with Brown Brothers’ aluminium wine bottle. Lighter to ship, infinitely recyclable, and container-deposit friendly, it addresses the carbon drag of glass without asking the wine to change. We explore why consumers push back, how category cues evolve, and what it takes to make sustainability feel like an upgrade. Then we zoom out to France, where grower protests signal a global reality: oversupply hurts. Distillation aid and vine pull schemes buy time, but the honest fix is right-sizing plantings, shifting styles, and aligning with demand.
For a festive detour, we fact-check Netflix’s Champagne Problems—funny, charming, and gloriously wrong on méthode traditionnelle. It’s a teachable moment that starts with pop culture and ends in real craft. We wrap with something practical: a standout Aldi Malbec that nails benchmark Argentinian style—dark fruit, firm tannin, bright acid—and doubles as a great learning bottle. And a heads-up: we’re about to taste through some of Australia’s most iconic wines, from Grange to regional legends, to map where heritage and modern taste meet.
If you enjoyed this episode, follow the show, share it with a friend who loves wine (or loves a good debate), and leave a quick review to help more listeners find us. What change do you want to see in wine next?
Follow us on instagram @winewithmegandmel
Hi, it's Mel. Before we get into today's episode, Megan and I thought it was important to pause and acknowledge some really sad news. After we recorded this episode, we learned of the passing of Peter Fraser. So Peter Fraser spent about 25 years as winemaker and also general manager at Yangara. He was known for beautiful technique and innovation and championing grenades. And beyond that, he was just known as a great book. He was humble and generous and he mentored others and was a true champion for industry. He leaves behind his wife, his children, and a community that's feeling a really, really deep loss. If this news brings up anything for you, Grafeline is available at 1-300-845-745. Hi, and welcome to Wine with Meg and Malwithy to help you navigate the world of wine. I'm Mel Gil Switzerland by Master of Wine, Meg Rotman. We are back with another wine news. We haven't done one in a while, have we?
SPEAKER_00:We haven't done one in a while. And actually the news that you've sent me through is some of my fun facts are in there. So I'm uh we're going to have to cover the oh, you've stolen some of my news.
SPEAKER_02:Oh, you can't just use news as fun facts, Meg. Alright. Well, look, before we get into it, I just want to tell you about this fantastic Instagram chat I've been having with the listener tonight. Because someone sent us some gorgeous feedback on that Aldi Chardonnay, and I just had to engage. I was talking to her, and this is so funny because I said to her, she sent me screenshots about her telling her husband how much she loved the Aldi episode and how much she loved the Aldi wines and how great Jason was. And I was like, I want to give this to Aldi as part of our post campaign report, but I actually don't. This doesn't look organic. Like it everything you've just said looks like it's been planted. I don't actually think I can show them this. And do you know what she did?
SPEAKER_01:She sent me receipts of every single person.
SPEAKER_02:She has messaged almost all of her friends and sent me screenshots of everyone she sent the elderly ones to. So I just wanted to do a shout out to Kate because I've had the best chat with her tonight, and I'm so glad how much she's loved our recent episodes. So thanks, Kate. Um to our wine news. We are going to talk about the Wine Communicator Australia Awards. The next crop t-shirts, if you know, you know. If you don't, you will find out soon. Uh, Brown Brothers and their new wine bottle, which a lot of people actually sent me that saying, show Meg, show Meg. Beautiful. Um, and French wine growers are protesting, which sounds unusual. Uh really for French wine growers. If we have time, I might do a little rant about the new flatnet net Netflix movie.
SPEAKER_00:Oh, I haven't watched it. I I glossed over it and went, that looks like stars.
SPEAKER_02:I wish I'd seen it because we would have such a good chat about it. Then someone said that it's the best Christmas film ever. It is. So look, if we have time, I'm gonna get into it. And then we're gonna have an LD wine of the week because in our last episode we didn't get to all of um the wines that either of us actually wanted to talk about. So um for the next few episodes cover them off. Yeah. Okay, first WCA Awards, the wine communicators of Australia. Meg, what happened?
SPEAKER_00:Well, they chose badly, clearly. No, no. Hats off to um Halliday Wine Companion. And as you said to me, it was Best Digital Com campaign, is that right? Yeah. Um, and we have won it twice, and it would just be embarrassing for everyone, really, if we won it. Although we were looking fabulous, and we you know turned up for a great night, and we did have a great night, even though we were suffering the next time. Yeah, it was really good. It was just lovely to see joining in with that wine industry that's really, really committed, even in these times that are quite tough, and yeah, everyone was just so positive. But no, I really enjoyed it. But it was a good night. There were some good, um, interesting awards.
SPEAKER_02:And like massive congrats to Halliday because the team have restarted that podcast. They've completely it was around for a while and then it died, and then they brought it back this year, and they they brought it back and they've really backed it. And we love that team. I love Anna, who hosts it. Um, so definitely check it out. We we think that they're they're pretty awesome and deserving.
SPEAKER_00:So great, and they know their market, you know, and they they give the market what it it needs. So then yeah, it was it was definitely well deserved. And she was lovely. The girl that what was her name? I can't remember, but she was really lovely. We had to hang out with her and had a few drinks afterwards. Ah nah. So it was all for all friends by the end of it.
SPEAKER_02:Um and Max Allen won the big award of the night. Yeah, which I I actually texted him being like I don't know, sometimes at award events, there's like you can feel the like the the vibe in the room, and sometimes it's people roll their eyes and go, oh them again, or like, oh, they didn't deserve it. But all the vibes in the room were just like, God, he's we love Max, like it was just so positive and awesome.
SPEAKER_00:A legend. I was at the Victorian next the Yarrow Valley next crop event on Thursday night at Domain Shendon last week, and he was there. Now, he would not be getting paid anything for turning up. He's driven out to the Yarrow Valley, he sat through. I had to leave at seven because I had to get home, but we saw most of it. We we missed the last bit of the last presentation. But um, you know, he was just sitting there and I just thought, my god. I mean, I think he's been partnered, he presented to them. Um, but yeah, he does a lot for the industry that would go unpaid, not unrecognized, but definitely unpaid, and he spends a lot of time, he deserves it. And he's a you know, that long form of writing is just a lost art now.
SPEAKER_02:Yep, I completely agree. So good on that because if if you don't follow his column, it's the AFR, so definitely read that column. It's it's really good. Um, but I love that you've brought up the next crop because that leads really nicely into our next segment. And you can't see this because it's um an audio medium, but Meg, you just shook your head and chuckled to yourself. Why did you do that?
SPEAKER_00:Look, it's gone international. I don't know if you know Felicity Carter. She used to um yeah, yeah, yeah, it's it's huge. So Felicity Carter, she uh edited Drinks Business, she edited a whole heap of US wine magazines, one of which famously sacked everyone, sort of it one of these really fancy international ones that didn't last very long. And she just wrote an article on LinkedIn and said, When did Australians lose their sense of humor?
SPEAKER_01:Oh yeah.
SPEAKER_02:Oh my god, okay. I I'm so interested that this is your take. Yeah, go on.
SPEAKER_00:On the for people who don't know, the Next Crop, Kunawara Group, um came up with a slogan for the wine industry, which was drink more, die young.
SPEAKER_02:Well, it wasn't for the wine industry, it was for their cohort of for their cohort. That's right, to promote to promote Kunawara wine. So next crop is the fact that we should go back even one more step. Next crop is a industry, it's sponsored by wine, isn't wine, Victoria Wine Australia?
SPEAKER_00:Co together? So together, it's it's yeah, it's with the state and wine Australia.
SPEAKER_02:So the idea that they are identifying people who could help drive our industry further into the future, and those people get to um take part in all kinds of progression for their careers and it and it's all kind of like professional development and stuff. And at the end, they're like, Yay! We did all this extra time learning and stuff this year, and they reserved asked to themselves. And yeah, so this group from Kunawara decided to make t-shirts.
SPEAKER_00:No, but they all have to do a project. So the the Victorian one, next crop, they decided that um that show about Formula One, drive to survive, drive to live. Yeah, drive to survive. Survive should be the we should base the wine industry marketing campaign based on that, do a whole video thing um because it's actually increased female viewership by 42%.
SPEAKER_02:Okay, obsessed.
SPEAKER_00:They had all these statistics about it. So basically, what they have to do at the end of the campaign is they get as a group, there's you know, four in a group or five in a group, they have to come up with a marketing campaign or something to promote the wine of the region. Um, and Kuna, yeah, the Kuna Warrico Heart came up with drink more, die young. Like it's bloody funny. Um, you know, it used to be all rock and roll. Was that actually their project or did they just put on the t-shirts? I think that was the ultimate part of the project. From my understanding. Yeah, that was the sort of slogan.
SPEAKER_02:Oh my. So the fact that it's not great.
SPEAKER_00:And you know, wine Australia's under a lot of fire anyway from people. But you know, I think it's all a storm and a teacup. Um funny, let's just take it for a bit of a joke. We're not advocating for irresponsible drinking. You know, if you're living at uh wearing a t-shirt that said live fast and die young, no one would bet an annihilate. I just think, yeah, let's get over ourselves a little bit.
SPEAKER_02:I mean it made it onto the ABC. That, and and so that's the only reason it's big. I if it wasn't on the ABC, nothing, no one would have said anything, I don't think. And um, Beck Hopkins wrote in um the week that was this week, which is kind of like an industry newsletter by WBM, and she had the point um that it's the combination of a keen eye journalist and a snow, a slow newsday and wine in the crosshairs of anti-alcohol conversation. The story is bound to catch fire. It's like that's so true. It never would have happened if it wasn't a slow news day. Like the who bothered looking at one social media post of these people who like were wearing these t-shirts from the ABC? Like, I have spent a long time in this industry being like uh, you know, you know what you can and you can't do when you are in any way public, and to um hint at irresponsible consumption on t-shirts when you know that it's going to be promoted by industry wasn't the most clever thing I've ever seen.
SPEAKER_00:No, I agree, I agree. It was a it was an own goal, it was bloody stupid. But what would have happened? The ABC wouldn't have found it. Some bloody nibby would have sent it into them and said, Oh my god, look at this, the alcohol industry is providing, you know, the abuse of alcohol. Yeah, yeah, yeah, yeah, yeah, yeah, yeah. And it would have snowballed from there. But the fact that it's gone international, it just cracks me up.
SPEAKER_02:But this this take from Beck Hopkins, and it's like two paragraphs, but I absolutely loved it because I think it sums up exactly how I feel. Because yeah, they shouldn't have done it, but instead of standing with them and saying it was a mistake, they distanced themselves and and reprimanded them. And she had this point that was like, as an emerging leader, it's hard enough to remain hopeful and bright-eyed about the future of Australian wine. But now that they've had this backlash, these bright minds are going to hesitate on sharing their next creative idea. And I thought that just hit the hammer on the nail.
SPEAKER_00:Yeah, look, I agree. I I I but I do think seriously, let's just move on, shall we? Right. I do feel sorry for these poor people that we're involved in because they they are um uh they it's a leadership program, so they're they're supposed to be shown how to to lead, and someone has let that just go straight through to the goal, you know. Yeah, there's been no there's been no keeper in front of that at all.
SPEAKER_02:Yes, yeah. And I have worked in wine marketing for a long time, so I spent half my life looking at these guidelines and I understand exactly what you can and can't do. And but these people are viticulturalists and and winemakers, they are not necessarily marketers who understand the rule book, understand the media landscape. I feel really, really sorry for them. Yeah, so do I. All right, well, that's enough said about that. Hope they're doing okay. But if anyone out there is working in the wine industry, um maybe don't make jokes about irresponsible consumption to the water.
SPEAKER_00:Yeah, and maybe just be a little bit supportive. It was a people make mistakes, you know.
SPEAKER_02:People make mistakes. Yeah. Oh, I'm so with you. All right. Um but hey, we've got a drink for that. Good one, Meg. Okay. Um, if you know, you know. Brown Brothers releases Australia's first aluminium wine bottle. Aluminium wine bottles are the new big thing. Everyone has been sending it to our Instagram, being like, show Meg. And I'm like, thank you so much for sharing it. But I'm sure she's across this. So, Meg, what's going on?
SPEAKER_00:Yeah, so they've um it's designed to sort of look a bit like a wine bottle. It's a little bit small, it looks smaller. Apparently, they had to actually pour out the wine to show that it was 750 mils. Yeah, because people didn't believe. I think it's a bit fatter, and because obviously the aluminium's thinner, it you know, it's holding more inside than it would a glass bottle. I think it's a great innovation. It goes through the CDS, so the container deposit scheme. So you can put it through, and as we know, aluminium is infinitely recycled, and as they said, um well, I don't know, Brown Brothers, but 70% of emissions is tied up in the the bottle for most wineries. So why not? But there seems to have been some pushback from customers who like their wine in a more traditional bottle. Yeah, yeah. In the article, I think it's Emma Brown, who's head of innovation with Brown Brothers. She said, Yeah, there'd been some pushback, but we're gonna see it more and more. We're accepting of cans now, we're accepting of bagnums now. It'll happen. It's just time.
SPEAKER_02:Yeah, no, I agree. I think everyone likes sustainability in theory, but when it puts out their own habits and preconceived notions of luxury or whatever, then they don't like it. They only like sustainability when they don't have to do anything or change anything.
SPEAKER_00:No, or spend more.
SPEAKER_02:Or spend more. I say they, but I'm like me too, too.
SPEAKER_00:I'm a bit more worried about um Brown Brothers' innovation with the Moscato flavoured with mango. That concerns me. I think it's moscato with mango. Isn't that the what they won the best marketing campaign for, or something? It was mango gelato.
SPEAKER_02:It was with Messina.
SPEAKER_00:Yeah.
SPEAKER_02:I thought I actually think that was very clever. I know, I know. Wine people are gonna turn their noses up at it, but hey, it's if it sells more. Let's get it. Yeah, that's it. If we want to stay relevant, we need to do this stuff.
SPEAKER_00:And if it brings more people into the category, then yeah, it's not something that I will be reaching for.
SPEAKER_02:No. Okay, um, look, our next story. French wine growers set to protest as industry faces crisis. Is this a story at all, or is this just another day in France?
SPEAKER_00:Well, the beauty about this story is they're doing it in Bizier, which is in the Longer Doc in France, which is a fantastic city. Um, but it was the same site as a big demonstration that grape growers held in, I think, 1934 there. So they're reproducing this historical demonstration. No, every year in France, post-harvest, just before Christmas, some industry in France goes on strike. So usually it's petrol. So we you always struggle to get your winemakers back. Then there'll be truck drivers who would do a thing called bouchon, so they line all the trucks up on the exits of the auto routes, the freeways, so people can't actually get off, or this traffic goes very, very slowly. Um, post office, so it's just the growers, they're complaining about climate change, which obviously the French government can't do. Well, they're trying with COP, you know, dirty, but they can't do much. Um they've got you know, they've got fella complaints, but the thing is the whole industry. You know, I just saw in in the USA they were listing the prices of grapes in Sacramento and they were down 20%. That we have a structural oversupply. But it doesn't. And so we have to make changes.
SPEAKER_02:But isn't France historically better at addressing that than Australia? Oh god, no, they send it off to distillation.
SPEAKER_00:So they don't need something.
SPEAKER_02:I thought in terms of supporting their industry, didn't they have like a paid pull-out scheme?
SPEAKER_00:Yeah, yeah, they do. And we don't. No, but they can't keep protesting work. Uh look, they've been quite aggressive. What about the when the they protested with the cheap wine coming in from Spain that was being bottled in a big um bottling hole in France and they actually pulled all the wine off the tracks and smashed it all and opened valves. Yeah, no, they're they're really actually quite quite aggressive. Is it going to make any change? To be honest, they're better off sitting down with the government and saying, What can we do? They the government paid, I reckon, late 80s, early 90s. I think like 40,000 hectares was pulled out of the Longadoc of all these really shitty grape varieties that no one had ever heard of. That literally was that the wine was being made and it was going straight off to distillation. So you can take the subsidies, but you've actually got to make change. And what can they change to? They don't have a lot of water. It's mainly that sort of big longedoc region. You don't see I don't think anyone in Burgundy's out there complaining.
SPEAKER_02:No, no, I don't think so.
SPEAKER_00:But Bordeaux's in the same situation, you know, they've got a massive oversupply, and then there's all these other tiny, tiny regions. Change the styles of wine, replant. They want money, you know. The Australian or South Australian government is giving$40 per hectare for you to mothball your vineyard. Mothball. So put it away and don't um prune don't prune it, don't do anything with it for a few years.$42 a hectare. It's nothing. Wow. It's a bottle of wine. You know? It's it's nothing.
SPEAKER_02:So what's going on in France isn't actually that alarming. It's just happening everywhere. They're just protesting and everyone else isn't.
SPEAKER_00:That's Com Debutud. Well, that was the original name of the song I Did It My Way by Souge Gensbourg. But it's yeah, it's what's happened all the time. We you know, we always say this I feel for them, but we have we have to, as an industry, uh face the really awful truth that we have too many grapes planted in the world, and someone's going to have to suffer. And sadly, it usually it is the growers and the poorer growers in the lesser regions.
SPEAKER_02:Essentially, there are farmers. Yeah, that sucks. Yeah, it sucks. Yeah. All right. Well, um, moving away from that bleak topic, but still on the topic of the French being rather dramatic, is oh my god, everyone is talking about the new Netflix movie Champagne Problems. I can't believe you haven't seen it yet.
SPEAKER_00:I have flipped over it so many times and just gone, nah, nah, nah, nah. Just looks like bullshit.
SPEAKER_02:Of course it is, but it is amazing. Like, I love it so much. Like, it has everything that I want in a Christmas movie, except the literally the opening scene is the hardest thing to swallow out of everything. And Meg, I would like to paint the picture for you. And um you can you can explain what's going on here. What's going wrong here, should I say? So it starts with a woman who's doing a pitch to her company because she wants to acquire a champagne business, and she's explaining how champagne started, and she says, one day the monk, Don Perignon, decided he had this novel, crazy idea that he would take his wine and he would add yeast and sugar. And the the vision is um, like what are those big things that use in science, like a flask? Yeah, yeah, like a science flask that's open. Oh, okay. And so he puts yeast and sugar in this open flask, and then what arrived?
SPEAKER_01:Bubbles! And he he drinks it straight away and goes, Yummy, there's bubbles. I'm tasting stars, and exactly toil. He goes, Lizard toile, I'm tasting stars.
SPEAKER_02:Meg, I'm so upset about what I just said. Can you point out what are the glaring issues?
SPEAKER_00:Well, it's historically incorrect, and you think if they were gonna make a movie and she's gonna make a pitch, she would know. So the story, the legend goes, but you know the first sparkling wine actually came out of Limou, did not come out of Champagne, just to correct that. Yes, apparently. Apparently, Blanquette de Limoux was doing it years before Dom Pérignon did it. I'm not sure if that's true, but Champagne back in the day was a dry table wine. And obviously, Dom Pérignon cooked his wine and it hadn't finished fermenting, so it finished fermenting in the bottle. He then opened it and went, Oh shit, I didn't finish, it wasn't dry, but oh, I'm tasting stars. Yummy, let's do that in future.
SPEAKER_02:It's just like the first thing for me was like when they go, he decided to add yeast and sugar. It's like if if I don't know if yeast was a thing back then that you could just just grab a jar of cultured yeast, but if it was, yeah, well, you wouldn't have got cultured yeast, yeah.
SPEAKER_01:I mean but if it was, then he would have made the the base wine that way, and that's it wouldn't right?
SPEAKER_02:And then the second thing is the fact that he's got this open flask, it's like basically, you know, those things that use in science class, it's like a imaginal wine decanter. Imagine he's just got base wine, just like wine, and he just like chucks in sugar and yeast, and then all of a sudden there's bubbles and he tastes it, and then all the bustle bubbles dissipate at the top of the flask.
SPEAKER_00:That's not how it works. No, the whole point is the bubbles are chill. Yes, that's right. But you still loved it.
SPEAKER_02:My review of the movie is if you're a wine person who understands method traditional, suffer through the first three minutes, but it is bloody delightful and it has everything. And I it's not a wine movie, but I really, really, really enjoyed it. I loved it.
SPEAKER_00:So, did the champenois school her in how it's actually made?
SPEAKER_02:No, no. So she's doing a pitch to her company to be like, we want to acquire um a champagne house. Okay, mate, no, listen, this is the premise. So this champagne house isn't ready. This older man who owns it is in debt and he wants to hand it down to his son. But his son is this romantic Parisian who just wants to own a bookstore, and so he doesn't want to take over the reins on the champagne house and get and but that also they're in debt, and so he has no choice but to accept acquisition. And the four people trying to acquire the the place, he's like the funniest thing about this movie is they never even acknowledge that, like generally, you base it on who can pay the most, right? But no, they're like, he goes, I'm gonna put you through a set of challenges, I'm gonna see who can prune the the vines the best and who can riddle these models.
SPEAKER_00:But oh my god, but no, but the great thing is god, but really bad.
SPEAKER_02:There's a German who's like um every stereotype of a German ever, and it's really funny. And there's this guy who's there and he's like a billionaire, and he goes, Oh, I have no idea about business. I just use your champagne at all my big parties, and I'm scared if someone else acquires it, the quality will go down. That's the only reason I want to buy it. And he's like, just this party gay man, and he's fantastic and he's so funny. Okay, I'm gonna shut up, but it's a good movie, and everyone should go watch it. Okay, look, we have one last thing to do this week, and it is our Aldi wine of the week. And it looks like I'm still talking because um we decided we so we both have wines that we didn't get to touch on on our episode with Jason. If you haven't listened to our episode with Jason last week, seriously listen to it because everyone who's listened to it has sent us a DM saying they loved it.
SPEAKER_00:Oh yeah, it's awesome. I've had so many congratulations from people on it, and normally people who don't even you know mention that I do a podcast. Yeah, he was just very it's really resonated with people. Well, I think it's it's peeling back the curtain a little bit and you know, giving a showing you how it's done.
SPEAKER_02:I think it's also like the perfect combining of the cost of living, so people want Aldi wine. The fact that the wine was actually really genuinely really good, so we had great responses to it, and the fact that you've been an Aldi fangirl for so long that it felt right for us to do it. That's right, yeah, and no one's believed me, and now they know. I know, right? Well, everyone is drinking Aldi after this, I tell you what, but um, one of the ones that I didn't get to bring up was the Molbec. So um we we both teach WSET, I teach Wesset too, and often I um get the class where you taste alternative red wines, and um so we both work for the Prince Wine store, and this is really funny because I was talking um to the like program coordinator once, and she said the good thing about the Prince Wine Store is that we we bring in such good wines, like it they are always exceptional wines, but maybe that means they're not always super indicative of the kind of wines because sometimes you have to taste lower quality wines to get an understanding. I agree, and my issue every time is whenever we taste a Mulbeck in W S E T, I email her the poor thing. I always email her after the class.
SPEAKER_00:Shout out to Alicia, she's very good.
SPEAKER_02:Oh, we love her, yeah.
SPEAKER_00:We do love her.
SPEAKER_02:Um, but um I've I must have emailed her a couple of times, being like, this this Mulbeck is too elegant and light, and and this is just not what it's meant to be, and it's I just I want to teach it not what it could be, but what it kind of is.
SPEAKER_00:You need a benchmark wine.
SPEAKER_02:Yeah, yeah, and when I tasted the Aldi Mulbeck, it was if I were to sit here, if someone said to me, Can you please explain what an Argentinian Mulbeck tastes like, I would say, think big tannin and acid and like black fruit, but like blue fruit, and it's gonna pop your head off and you want a massive steak and it's gonna go so well with it. And and it and it's big and it's bold, but it's brilliant because it goes with all these big meats and stuff. And Aldi Malbeck delivered that. So that's why I wanted to call that one out. If you are in your early stages of learning about wine and you have maybe tasted a Malbec and it was like bright and perfumey and yummy, that's just not maybe what yeah what Melbeck made its name on. Yeah. Yeah. So if you want to taste kind of the real deal, I would recommend going to Aldi, getting this Mulbeck, making sure you have some big meat in the fridge to have with it. And um like as we always say, it is just a really, really good representation of of what that wine from that region should or famously does taste like.
SPEAKER_00:Yeah, I agree. Well done. I've got a yummy one for next week.
SPEAKER_02:Yeah. I don't know how you ended up with like all the yummy spritzers and I got all the serious ones. Like I'm the marketer and you're the master of wine.
SPEAKER_00:Yeah but the thing is with the spritzers like um you love a spritz. I do and I just I I'm just so grateful that they exist because it's just using up some some some wine that wouldn't normally get used. Like as a category I'm really I I really promote it.
SPEAKER_02:Yeah but there was one that was my favourite all right well we'll get to that next week and the next two weeks are going to be very very good for wine with Megan Mau. Since we've started this podcast my dream I never even dreamed that we would get sponsors but I always thought maybe one day we would get sent the wines that I would only ever dream of like tasting and at least from like an Australian viewpoint we have the iconic wines of Australia. They're sitting here in my house and we are going to taste them and hats off to Belle for organizing all of that wow don't know darling. Every contact we have was emailed being like she's got the roller decks out that's relationships baby I'm good at relationships.
SPEAKER_00:You love it you love it.
SPEAKER_02:I'm on a good relationship scale um but no we have everything from like Grange to Clinic Killer and a ras and best and like like just all of the iconic wines of Australia which get written about which get spoken about internationally in the Langtons classification. That was sort of Mel's starting point with them yeah they're kind of the guardrails we put around it otherwise we would have just gotten a bit too out of control if we could put too much of our own Mel's just putting together a really good wine fridge basically hell yeah but Meg, you and I go and drink it next week and we're gonna tell everyone about it.
SPEAKER_00:And then aren't we going out and having a Chateau Margot toasting?
SPEAKER_02:Oh my god we are anyway people before you start sending us darts of poison because you're so jealous of us um we'll let you all go do you love that we've gone from like here's this$13 algae wine you should buy and then the next episode is like every wine we're gonna taste is over$100 and then after that we're going to chateau my go. We we don't yeah exactly all right well that is um everything for this week we can't wait to bring you all the fun next week but it's not wine
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