From Coonawarra To Cape Jaffa: Are South Australia’s Cool-Climate Whites a New Fave?!

Forget everything you thought you knew about the Limestone Coast being "just for Cabernet." We’re following Meg’s week-long trek along South Australia’s wind-whipped shoreline to discover a region that’s cooling down and sharpening up. From the electric Blue Lake of Mount Gambier to the chalky soils of Robe and Cape Jaffa, we’re trading heavy reds for whites that speak with a bright, textural accent. It’s a coastal vibe where the air is crisp, the acids are zesty, and the Sauvignon Blanc actually tastes like an explosion of passionfruit and sea spray.

We’re stripping the ego out of the glass and getting into why "skin contact" is more than just a buzzword, it’s the secret to making a Riesling the ultimate partner for fatty sausages or miso veg. Along the way, we settle the ultimate dinner-party debate (yes, you do pronounce the ‘T’ in Moët) and celebrate the cellar door moments that actually stick—think dog treats, impromptu picnics, and which labels pair best with a bag of chips. Whether you’re a die-hard Cabernet fan or ready to join "Team Coastal White," this is your permission slip to explore the grippy, unpretentious, and slightly salty side of the southeast.

Wines Tasted

Wangolina Sauvignon Blanc 2025, $23.00

https://www.wangolina.com.au/wine/limestone-coast-sauvignon-blanc/57593/

Wangolina Original Semillon 2023, $35.00

https://www.wangolina.com.au/wine/the-originals-semillon/52892/

Patrick of Coonawarra Methode Skinny Riesling 2023, $32.00

https://patrickofcoonawarra.com/collections/all-wines/products/2023-methode-skinny-riesling-20-off

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Transcript

Setting The Scene: Limestone Coast

SPEAKER_01 0:10

Hi, and welcome to mine with Megan Malia here to help you navigate the order of line. I'm Malcolm Careers, joined by Master of Why Meg Rotman. We have producer Austin from McCleary Productions here. Thank you, Austin. Meg, what are we doing today?

SPEAKER_00 0:23

We're looking at the limestone coast in South Australia. So it has sub-regions. We tend to think of the Kunawara just as a region, but it's actually part of the entire limestone coast.

Regions, GI Status And Fun Facts

SPEAKER_01 0:36

Is it an official GI?

SPEAKER_00 0:37

Like is it recognised? Yeah. Okay. So it takes in Rat and Bully, which is north of the Kunawarra. And fun fact, Rat and Bully is the only GI that crosses a state boundary. Oh, that is fun. So if you look on the map, there's a couple of farms, vineyards that cross over into Victoria. Then Cunawarra, Mount Gambia, which has never been on my radar until recently. And then up through towards Robe and Cape Jaffa, which is where I have spent one week. So a lot of different styles of wine. Cool climate wine, called limestone because it has limestone soils. Another, oh, I'm just full of fun facts on this episode. So

Why The Water Is So Blue

SPEAKER_00 1:25

have any of you been to the Blue River, the Blue Lake in Mount Gambia? No. Okay, well, I'll show you a photo, but I know this is a not a visual format. But the reason the Blue Lake in Mount Gambia is so blue is because on a cloudy day, see how blue it is? Yeah, it's because of the calcium carbonate from all the dead animals from millions and millions of years ago, sea animals, so shells. Oh, it crystallizes on the surface and it so it reflects in this blue. And when you go to robe and you drive up to the beach, the water is like a sap sapphire ring. It is so amazingly blue. It is fantastic, even on the cloudiest of days, for the same reason.

SPEAKER_01 2:07

Wow.

SPEAKER_00 2:08

And the reason being, oh my god, I just had the best science time. I went to see my darling friend Sue Bell at Bellweather, and she showed me a map. Now you'll have to I'll have to send this to you. Up here is Padhaway. So Pathaway runs, you've got Kunawara, rat and bully, and then Panthaway runs that way. That was the coast of Australia. And then every hundred thousand years it's moved and it almost aligns with like Kunawara's development. Oh, wow. And then Mount Gambia's

Styles: Cabernet Heart, Coastal Whites

SPEAKER_00 2:44

and then Cape Jaffa's it is so cool. Look at you. So it's all based on these limestone soils. Now, Kunawara for me, cabinet. Paddaway volume cabinet. Ratten, rat and bully cabinet cunawara light. But Mount Gambia and around Cape Jaffa, Robeway, is all about whites. It is a really cool climate. So you know when you had that heat wave coming through where it was 43 degrees Celsius? Yeah. Adelaide had it. We were 30 and robe. 30 degrees Celsius. It is really, really cool. Coastal.

Trip Notes: Wineries And Surprises

SPEAKER_01 3:25

I still thought that it was all reds. I would have gone straight to Cabernay. I'm like Cabernet.

SPEAKER_00 3:33

There's one winery that was Mount Benson that was all about Shiraz, and I'll be honest, we didn't visit that because we weren't there for Shiraz. When we went to the Kunawara, we visited Patrick of Patrick of Kunawara and Bellwether. Sue takes fruit from all over Australia. So Patrick was interesting because they had a limestone coast Sauvignon Blanc, which I've brought in to taste. We went to this place called Wangalina. Forgive me if I'm not correct pronouncing your name correctly. Grune Vertlinger, Semillon, Malfacia.

SPEAKER_01 4:06

What?

SPEAKER_00 4:07

Dolcetto.

SPEAKER_01 4:09

I don't even know what Malfacea is.

SPEAKER_00 4:11

Carmener?

SPEAKER_01 4:12

Carmener. What? No, that's not Sauvignon Blanc. You can't go Carmener and Grune Veltling. Well that's right.

SPEAKER_00 4:19

So the reason we went is because we were in the bottle shop and we saw a Carmeniere from and I said to Pete, Oh, well, we should get it, because you know Pete's Mr. Carmoniere. And it was herbaceous and green, as he expected, but he said the tanner structure was correct. It should be what it was. So we we had no I don't mind a bit of green. I don't. Well he refrigerated it, so it was quite nice, chilled. We had no desire to visit, but we literally drove past and I went, Oh, that's the Carmaniere place. So we dropped in. Fabulous place if you're over there. What was it called again? Wangalina. Wangalina. It means wattle bird. And I think it was the birds that kept attacking Hector on our morning walks. Because we could had to take the dog. Oh my god, you took it on the back. Yeah, don't even don't even start. Don't even start. Started the day every day with a 5k walk, just so the dog was a little bit tired.

SPEAKER_01 5:06

How did you visit wineries?

SPEAKER_00 5:08

Did you just have to like time them out the no? They were fabulous. Oh my god. This is the thing about the wine industry. And at Wangalena, we'd brought a picnic lunch to have. We were going to have it at Cape Jaffa, but Cape Jaffa's just gross. Honestly, not a pretty place. And they had a table and they said, just sit outside, order a glass of wine. We bought a glass of wine, sat outside. He brought out a dog treat for Hector. No, seriously. In love with this place. We went to visit Cape Jaffa that's much more touristy and a little bit more Chardonnay. Now I remember then because back in the 90s, when I lived in London, my flatmate was importing Cape Jaffa once. He was a friend of the Hopper families. But

Wangolina Detour And Hospitality

SPEAKER_00 5:44

anyway, I'll digress. I have brought with us a Wangalina Sauvignon Blanc, a Wangalina Semillon, and then I've bought a Patrick of Cunawara. So Patrick of Cunawara, the dad was Patrick and he passed away 10 years ago. His son has now taken over. Patrick was a mate of Rob Dolan's.

SPEAKER_01 6:08

Oh.

SPEAKER_00 6:09

And was very traditional. His son's actually doing some cool wines, and he was actually won a young Gun of Wine Award for the dark zone for his method eucalypt cabinet. So usually we avoid eucalyptus eucalyptus leaves getting into our grapes. He actually picks specifically vines for this wine around these eucalyptus trees, so it tastes like eucalyptus. It wasn't my favourite wine, I will be honest. But I've brought a Riesling that he does on skins. Love it, love it. So I've only brought with me whites. We bought so much. I spent a lot of money on wine, but it was so exciting.

SPEAKER_01 6:48

And does Pete know that you've taken wine from your personal collection?

SPEAKER_00 6:51

No, which is why it's under it's what it's why it's under Coravin so that I can take it home and he can drink drink it over the next few days. Because I did say I am gonna have to take these ones home because, yeah. Anyway, the first wine, Wangolina 2025 Sauvignon Blanc. Yeah. The thing that I was blown away, and I also had to taste the Patrick Sauvignon Blanc, and I think Sue did a Sauvignon Blanc as well. And they're all from Limestone Coast.

SPEAKER_01 7:19

This is the wine that when you poured it, it was just it Austin wasn't even standing like near the glass. He was like over there, and all of a sudden he looks up and goes, that smells so good.

SPEAKER_00 7:30

Yeah, it's really pungent. It's got a hint of that sort of green, but there's a lot of passion fruit in there as well. And remember, this is Crayfish Town down there. 130 bucks a kilo, a little bit expensive, but how beautiful is the nose on that wine?

SPEAKER_01 7:46

I was talking to one of the big wigs from Finnic over the break, and I was like, I don't know, w we reckon Xavier Blog is coming back, and she's like, We think Xavier Block is coming back too. Uh-huh. And they have like, dada. I just was going off vibes. So it's really happening. Oh, good. But is it just Kiwi Savion Blog that's coming back? I think they're focused on the Kiwi, but I think they've noticed as a whole that more people are getting into it.

SPEAKER_00 8:16

Yeah, so this has got so good. It's really it's really asparagusy. There's a little bit of sort of mandarin, you know, zest to it. Lovely, crisp acidity. Feels a little bit hot because it probably needs to be chilled down a little bit. It does need to be chilled, but the texture, there's texture, there's a there's like a

Patrick Of Coonawarra And “Method” Range

SPEAKER_00 8:35

phenolic, there's a grippiness that is yummy. I think it's got quite a lot of dissolved CO2 in it to keep that freshness. I was just blown away by this wine and the Patrick Limestone Coast Sauvignon Blanc as well.

SPEAKER_01 8:50

Wait, so what's this one?

SPEAKER_00 8:51

This is Wangalina.

SPEAKER_01 8:53

Oh, this is the Wangalena.

SPEAKER_00 8:54

Yeah. All right. I feel like we've said it enough times. I'm gonna remember it now. Yes, it's a it's a bad, it's a bad name. Well, it's uh I'm not sure with my Australian accent. I think it's an indigenous word for wattle thrush or bird something. I don't know. Thrush. Thrush, it's thrush bird, not thrush thrush, not candida stillata. No.

SPEAKER_01 9:16

Wow, maybe we don't name our wines after. The bird, anyway. What do you think of this wine? I love it. It's got intrigue, it's got depth, it's got a vibrancy that I just love and makes me happy and it also has depth and intrigue. So it's like capturing my like yummy part of my I don't know, brain, but it's also capturing the part of my like wine gig all at once, which is why I'm interested if Austin, Austin, have you tasted this one yet? No, I didn't know how to get the Corubin set up. Just pour it out. Just pour it, right?

SPEAKER_00 9:53

Because it's already got the gas in it and it's heavy, so don't worry. Yeah, it's and we'll just drink, we'll just drink it tonight. You you have to imagine it a bit colder, but I don't even mind it like this. Yeah, and I mean, we you know, we had a lot of sort of seafood while we were down there, and it just it's it just makes me happy. It's really refreshing in all aspects. It cheers you up, it refreshes your palate. Yep. You have it with, you know, literally prawns dunked in mayonnaise. You know, um it's yeah, I mean this in

Tasting: Wangolina Sauvignon Blanc

SPEAKER_00 10:24

the best possible way.

SPEAKER_01 10:24

It smells like passion, no? Yeah, no, passion fruit, 100%.

SPEAKER_00 10:29

Yeah, which is where Moul Brasauvignon started.

SPEAKER_01 10:33

It's like wines either have to be like crisp and refreshing and fruity, or they're like deep and serious. This one is doing both.

SPEAKER_00 10:41

The texture's beautiful, yeah. Yeah, we were very it's like $22. Yeah, nice. And that's at the cellar door. I don't know how if you want some of these ones, I would just go online and order them. Go online, go direct. And these guys, we were intrigued when we saw them in the wine shop. They on their label or on their cap, it tells you to match it with certain ty styles of chips, like oh, that's fine. Crisps chips, yeah. They're very cool.

SPEAKER_01 11:10

All right, what do you think, Austin, on the palette? That's my favourite wine I've had in so long. Yeah, it's good.

SPEAKER_00 11:16

Awesome! Ticks all rounds, and that the Patrick of Kunawara one was really good as well. So, yeah, don't just think of this region as your daggy old reds. And the reds were amazing.

SPEAKER_01 11:28

I've just remembered maybe that we should actually do a little recap of who we are because it it might be a while if people are just joining us for season five. Meg Brockman's our master of wine. She was Australia's first female master of wine. There's still only what, like, not many in Australia. So Meg has the highest that you can possibly get in wine, basically. Crazy, crazy, crazy thing. I am wine marketing, big wine enthusiasts, kind of teach the lower levels of WSET. So I kind of sit love wine, but nothing near what Meg's got. And Austin, our producer, is kind of lovely.

SPEAKER_00 12:01

Common man from the man for all seasons, if you've ever read that play.

SPEAKER_01 12:06

So it's always fun when we find a wine that we all love because Austin's really just beginning his wine journey. And yeah, so that's us. Hopefully, that's a good wrap of what's going on here. But what else we got max?

SPEAKER_00 12:19

So next we've got a wangalina, but it's a different skew, the different label. Semillon. So I just brought this because we tried it. I thought it would be in a Barossin sort of style of semillon, a bit sort of fuller and richer. It comes in at about 12.8% or 12.2% from memory. It's hard to find on the label. 12% flat. 12% flat. So low alcohol. And we said, why are you planting such a daggy variety? Like hunters. Yeah. You know, and and so I was interested to see if they were making it in that hunter style. You know what?

SPEAKER_01 12:56

You must really love this winery because as a rule, we we buy wines, we're gifted wines, whatever. But our general rule is if you haven't like paid to be in an episode, you don't get more than one wine per episode. And so for you to have brought in two from the same winery, you must be a big fan.

SPEAKER_00 13:14

Well, the thing is, it was the diversity of offering that they had. They had Gruna Veltlinger, the Malvasia, Malvasia. We couldn't could none of us could land on how you pronounce it. Uh, it was just diversity. But I brought this because I just thought it really, for me, had a foot in both camps. It had that zingy acidity and lemon curd freshness of Hunter, but there's again a texture about it that's mouth filling. And

Sav Blanc Comeback And Tasting Notes

SPEAKER_00 13:44

I just thought I I love Semillon. I don't know if people, many people have drunk a lot of Bordeaux Blanc, entry-level Bordeaux Blanc, and it is Semillon heavy. This has that is reminiscent of that of that real lemon pithy character.

SPEAKER_01 14:01

And again, a really unit. I wouldn't even pick that as Semion if you gave it to me.

SPEAKER_00 14:05

No, what would you pick it at though? It's got some sort of lanolin-y character to it. Shannon was almost Shannon.

SPEAKER_01 14:13

I would almost go Shannon. It doesn't have that kind of honeyed thing that Shannon has, but it I have never, I don't know if I've ever had a Semyon with this much like body.

SPEAKER_00 14:23

That's right.

SPEAKER_01 14:24

Yeah.

SPEAKER_00 14:24

Yeah, it's yum.

SPEAKER_01 14:26

It's yum! It is. It's is actually just very yum. I'm excited. I'm really into this new winery you've found for us.

SPEAKER_00 14:34

You need to go, but you need to go down to the region because of course we didn't get to see all the wineries, drink driving and everything.

SPEAKER_01 14:39

There's only so much you can Well, no, but you know You mean you mean to say because you can't drink drive, not because we're drinking drive.

SPEAKER_00 14:47

We are very aware, even though we spit everything out, that you are absorbing some of it. So we've we are very conscious of of that, even though we think we've we've spat everything out, we've only had one glass with lunch. Yeah, we are very conscious of that. So we know three wineries is uh really your limit, and because we are wine people, we get shown everything everything.

SPEAKER_01 15:10

That does happen.

SPEAKER_00 15:12

So, you know, we we we have to be very, very careful. So I I would it is a beautiful part of the world. It's a tiki tour. You can go to Dunkeld and stay the night and do the Royal Mail for dinner and drop 320 bucks on dinner. Not much dog-friendly accommodation around there. I checked. Then you can go rock climbing if you're into rock climbing. Have the sausage roll at the Dunkeld Bakery, which they'd run out of. That's the only reason we drove to Dunkeld and they just sold the last one at a pasty. No one likes a pasty. And then, yeah, driving in, you know, it's just it's just an awesome part of the world. Anyway, the last one.

SPEAKER_01 15:46

Oh, wait, wait. I just have a comment that I always end up with the driver when we do wine tours, like with my friends, because I'm the only one that will spit. They're all too scared. We both we here in the wine industry, it's just normal, like you learn to just spit like it's a normal thing. But it's funny how scared normal people are of spitting. Oh, really? Yeah, they think it's disgusting or they think they'll be judged, or like they'd give it a go, but they don't want to do it in front of other people. Yeah, it's really like one of those things you have to do heaps to get comfortable, I think.

SPEAKER_00 16:14

Oh, wow. Yeah. It's I think it's just second nature to us now. It's not even Yeah. Yeah, I wouldn't think twice about it. But yeah, Pete did m did do most of the driving, but we we just check in just to make like if you particularly like that wine and you want to have a glass of it, then yes, I'll take over from driving and I'll I'll taste less. But the last one I brought is you know, we we were talking to winemakers in the Kunawara Sue, and I can't remember his name, Nick, I think, from Patrick Wines. The Kunawara, they have no trouble selling Cabernet, which just made me laugh because we can't sell any in the Arrow Valley, but they struggle for other, you know, things, and so they are bringing in different varieties. So, what Nick at Patrick is doing is he made this method eucalypt wine. Not not necessarily favourite, but this is a I think I'd like it.

Who We Are: Hosts And Roles

SPEAKER_00 17:05

Riesling fermented on skins, and we will show you the bottle because it's this one that says method skin. Skinny. So he has a whole range of methods, so skinny meaning skinzy.

SPEAKER_01 17:16

Oh not low alcohol. I really didn't know where he was going with this. I was like, will it make me skinny? I'll have ten.

SPEAKER_00 17:26

But riesing's an interesting one because riesing is a very phenolic grape variety, and one of the things when you're making rhiesing is you really want to avoid that phenolic grip in the wine. But he's gone right down the other side and he's fermented it on skins to get the grip, and I just love the texture. Yep. Question: What does phenolic mean? Phenolic is like baby tannins in phenolic is a a form of it's a benzene ring in chemistry, and that's how phenolics are based, but it's like a mini tannin, but it's associated with white wine, not reds, because it doesn't form tannins, it just stays as phenolics and it's in the skins. So if you get browning in your wine, that's because of the phenolics in the wine. So that's why we tend not to have as much skin contact in white wine when we're pressing. We don't want as much skinsy stuff, but he's gone down this other route.

Tasting: Wangolina Semillon

SPEAKER_00 18:23

Structurally, that's grunty.

SPEAKER_01 18:25

Oh my god, it's grunty as.

SPEAKER_00 18:28

For food, like I was just thinking like fatty sausages and we we went we bought some lamb sausages on the side of the road, like a a farmer who's not making any money sort of home butchering and so selling it on the side of the road. And so we bought all this beautiful lamb, saltbush lamb.

SPEAKER_01 18:48

I I love it. I love all these wines. You have excelled this episode.

SPEAKER_00 18:53

It is we were excited, and to be honest, because you're in the wine trade, visiting wineries can be a bit sometimes, you know. This was exciting and rejuvenating because it was stuff that we didn't know, we didn't expect, that we were learning. It wasn't just, you know, Yaravelli Chardonnay and Yaravelli Pinot, and uh it was just some really exciting shit in the middle of nowhere. Yeah, that's cool. I'm sold.

SPEAKER_01 19:23

So it was I was like, I never would have wanted robe, but no, you've truly sold me. Yum, yum, yum. I love all of them. We will put up links somewhere or at least put down what we've had today. I think buy all of them. What was that last one with? Do you remember?

SPEAKER_00 19:38

All around that 2025 mark.

SPEAKER_01 19:40

Way yeah.

SPEAKER_00 19:41

Seriously, go buy all of them. That last one, that recently, there's a a perfume almost mustic character on the finish.

SPEAKER_01 19:49

The word I want to say when I drink wines like this is card, there's a cardboardiness, but I it's not cardboard, but it's like I don't want to say cardboard because it somehow makes it sound like a fault because it's absolutely not, but it's this mustiness that I like love because it adds a softness and a depth and it almost extends the wine. In a way, it's like the antithesis of a crisp wine, which is just like crisp and gone. And but this one is just like it, it it makes it linger, it softens it.

SPEAKER_00 20:19

And you just want food. You know, we're talking about Gen Z not sitting around meals. Okay, buy a bottle of this, and I'm gonna use the grazing board. And if I see one more fucking Instagram photo of grazing boards and wine, I'm seriously gonna blow up the internet.

SPEAKER_01 20:33

Oh man. What? Didn't you say we're not allowed to eat charcuterie anymore?

SPEAKER_00 20:37

We're not allowed to eat charcuterie.

SPEAKER_01 20:39

No, you haven't listened to the last episode of Mamma Mia, have you? So the World Health Organization has just put charcuterie into the same health category as asbestos and cigarettes.

SPEAKER_00 20:53

Excellent. More. And then you see what they've done in the US, they've flipped the dietary thing, and so you're now eating more meat. Guess who funded that? The meat industry. Look, seriously, everything in moderation, yeah, you can buy nitrate-free, but seriously, well, the Italians have been in prosciutto for possibly millennia, I don't know, hundreds of years at least. And they're still alive.

SPEAKER_01 21:17

Yeah.

SPEAKER_00 21:18

The French have been eating chamon. You know, it's yeah, anyway, don't listen to them.

SPEAKER_01 21:23

We are not doctors, we're not authorities.

SPEAKER_00 21:25

We just everything in moderation, including moderation, but just enjoy this with something fatty and just chat with your friends. Have it chilled. Deli all of those are just love, super friendly, drinkable wines.

SPEAKER_01 21:41

All right. Well, I have something to finish up on on the topic of Mamma Mia, but on the Beckham's, or no? No, no, not the Beckham's this time, everyone. That's okay. Stay tuned because I'm not gonna wrap up. So Meg and I both listen to Mamma Mia Out Loud. We're out louders, and a couple of things have come up lately that. I'm just like, I have been so determined to talk about And I heard this and automatically thought of you. Okay, well, there's two though. So the first one is actually the other day they had a conversation about whether you should correct people. It was something like the guy who wrote the Substack suggested that it is never a bad idea to shut up if someone says something wrong and you know they're wrong.

SPEAKER_00 22:22

Right.

SPEAKER_01 22:23

And it's like, do you correct people if they say something wrong? So Meg. Do you correct people if someone says champagne and it's not champagne?

SPEAKER_00 22:33

No, generally not. Never. I mean

Touring Smart: Spitting And Safety

SPEAKER_00 22:37

amongst people that that I knew and I go, no, it's not champagne, it's sparkling wine. But no, generally, not not everyone's as informed as I am.

SPEAKER_01 22:46

What if it was like your like what if it was Pete's family? Would you correct Pete's family?

SPEAKER_00 22:51

No, they wouldn't know what it was anyway.

SPEAKER_01 22:53

Yeah, okay.

SPEAKER_00 22:54

Well no, I'm not gonna go there.

SPEAKER_01 22:58

Tom's family Tom's family always say champagne, and I try not to, and then one day I snapped because Chloe's like I was like, I would never correct Tom's mum, but I I one day Claire, his sister, I snapped that I was like, Clearly, you're neat that it's just smarter than this. It's smart like wine is not champagne.

SPEAKER_00 23:17

I mean, I think I think champagne's a hard one because uh certainly Pete's family would know what champagne was. Yeah. But yeah, I don't know. No, not uh about wine generally. I I would you don't I would inform rather than correct. Okay.

SPEAKER_01 23:32

No, informing is still correcting, you wanna.

SPEAKER_00 23:36

But I would say something, I would say something like, Did you know that we're not allowed to call it champagne if it's uh outside of champagne? Rather than it's not champagne, you dick, it's sparkling. It doesn't come from the champagne ranger to France.

SPEAKER_01 23:47

Yeah, yeah. This is really funny. I it's it's almost like my new hobby is asking people in the wine industry, would you correct someone? I asked Loick, our winemaker, at Shane Doctor. Of course he would. And he looked at me because he's such not a wanker, he's such a gorgeous, down-to-earth, lovely, lovely person who has time a day for literally everyone. And I assumed he'd say no. And he looked at me like, and I was thought he was gonna be like, of course I don't. And he goes, Of course I do, every single time. Like, how dare you do not say that in front of me. Shout out to Lower Kill listens, by the way. I only found that out this week. Okay, and then the other thing that happened on Mamma Mia is they were going through words, this is the same segment. They were going through things that they say wrong and what they get corrected about that is just like a pain in the ass to get corrected about. Jesse Stevens goes, Oh, like I just get to a new one every time I say Moe or Moet, Megan I, separately.

SPEAKER_00 24:45

Because she says Moet

Skin-Contact Riesling Explained

SPEAKER_00 24:47

and she's corrected.

SPEAKER_01 24:48

It's Moet. I'm driving to work, I hear it in my car, I'm like, Jesse, you're right! It is Moet. I like I know. I was like, should I pull over and like email?

SPEAKER_00 25:01

Avenue I was going to get on to Instagram and say, Jesse, you're correct. I think she would love to know.

SPEAKER_01 25:07

Okay, well, Austin, can we put this on Instagram or something? We'll tag her, hopefully it gets to her. So that she feels better. Jesse, you are correct. You pronounce Moet with a T, and it is because where was he from?

SPEAKER_00 25:19

Was he Dutch?

SPEAKER_01 25:20

He's Dutch.

SPEAKER_00 25:21

Dutch.

SPEAKER_01 25:21

Well, let's go.

SPEAKER_00 25:22

Because it's got the or melant. Yeah, he was Dutch. So, and this is actually the case. So another useless piece of information that is floating around in my brain.

SPEAKER_01 25:30

It is correct that in a lot of champagne. No, sorry, in France, you don't pronounce the last one.

SPEAKER_00 25:37

That's right.

SPEAKER_01 25:38

However, there has been a really long history of different so, for instance, champagne. Champagne's gone back and forth, right?

SPEAKER_00 25:47

Between the Yeah, well, the Dutch did all the thing in Bordeaux. So that the the the the left bank is actually a left bank. It's not just a piece of water.

SPEAKER_01 25:56

And didn't champagne though go back and forth between Germany and Vichy government. Yeah, so another example is Perrie Jouet. If that was a French name, you would it would be called Perie Jouet. A lot of people say Perie Jouet, but it's a German family, so you pronounce it Perrie Jouet. Anyway, just easy. One of my favourites. Comes down to it being a Dutch name. Yep. And so you are correct in pronouncing it as Maet?

SPEAKER_00 26:22

It is Moet and Shandon. On that note, we'll finish.

SPEAKER_01 26:26

Alright, that's it for us this week. I'm so excited about our episode. Next week, I'm going full marketing nerd in the world.

SPEAKER_00 26:32

I had no idea what's going on.

SPEAKER_01 26:33

Over the recent controversy, T-shirt gate, where the bloody t-shirts were. We raised that when we're in the Kunawara, and Nick is the chair of the association. Oh, okay. Well look, we'll get into it next episode. But these poor people were called out for irresponsible whatever. And so I thought maybe there's not enough education around alcohol marketing. So we're gonna just have fun with it. I'm gonna outline what the rules are, and then I'm gonna get Meg to put it to the pub test. Give a few scenarios of things that have gone through the panel, and you're gonna say whether you think that they should or shouldn't have been slapped on the wrist for it. And then I'll say what actually happened. That is next week. We'll see you next time. Enjoy your next glass of light. And drink well.

SPEAKER_00 27:20

I keep forgetting.