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
Our Most Unpopular Wine Opinions. Fight Us.
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
We put our reputations on the line with a rapid-fire round of unpopular wine opinions, then dare you to come for us in the comments. From cheese pairing myths to rosé shade, Sauvignon Blanc redemption, “fault” versus flavour, and biodynamic root days, we argue like we mean it and back ourselves to the end.
Good news I found the Wine I mentioned at the start of the ep! - Austin
2021 Sutton Grange Estate Syrah: https://suttongrange.com.au/products/2021-sutton-grange-estate-syrah?srsltid=AfmBOorfxd73uu1ksDasUtAxw1aqn-QHKOPk-yntqNepG-tjQl8TG6fv&variant=44794915586215
Tell us in every way that we are wrong.
If you agree or disagree, we want to hear from you.
Instagram is the best place.
Not a DM, don’t do it as a DM because I’m bad at answering DMs.
Let us know your unpopular wine opinions.
Follow us on instagram @winewithmegandmel
and TikTok! @winewithmegmel
Welcome And Listener Shoutouts
SPEAKER_03Hi, and welcome to Wine with Meg and Matt. We're here to help you navigate the world of wine. I'm Malcolm Chris Rebo, Master of Wine Meg Brotman. Here with us is Austin, and Austin has a shout out. Oh, come, come, come, come.
SPEAKER_01I do want to give a little bit of love to uh first of all, Jack Leach, whose birthday is tomorrow. Happy birthday, brother. I love you. And to your mother Carol, who uh we shared uh a really wonderful bottle of Syrah from Ballarat the other day, which was great. And we sat uh in a bar just around in Abbotsford and had a great time. So, Carol, thank you for listening. We adore you. Thanks to all our listeners.
SPEAKER_00And thanks for keeping the Syrah industry alive, Carol. I love the way that Austin says Syrah now, right? You know, it's definitely not a Shiraz, that's right. It was definitely a Syrah.
SPEAKER_01Do you know the producer? Uh Central Rangers, Central Ranger. We're testing them.
SPEAKER_00Oh, right.
SPEAKER_03The region?
SPEAKER_01Carol, love you.
Setting Up Unpopular Wine Opinions
SPEAKER_03Love you, Carol. Happy birthday, Jack. All right, this is gonna be one of those fun episodes. This episode is unpopular opinions. We're expecting pushback. We welcome pushback. Yeah. You have so many avenues to fight with us. On Spotify, if you listen there, you can leave comments. We can respond to them. Go to our TikTok, go to our Instagram. Tell us in every way that we are wrong. We welcome it and we will fight you.
SPEAKER_00I'll give you my first unpopular opinion. Go for it. Just I listen to my podcast on Apple, and you're all just like, what the fuck? It's on your phone.
SPEAKER_03Yeah, but Spotify, I don't know. I know. Anyways, that's an unpopular opinion. I will move on. So why people listen to us? No. Okay.
SPEAKER_00But if you're on Apple, feel safe. It's a safe space. Don't listen to these new things.
Cheese And Wine Do Not Match
SPEAKER_03We are unashamedly opinionated. I feel like I'm not. That's fair. Jesus. That is okay. No, we're going to lie in unpopular opinion. We we are unashamedly opinionated, and we thought it would be fun to run through a whole episode of what our unpopular opinions are. They might line up. We could disagree with each other, or we can agree with each other. I feel like either way it's going to be fun, and either way, someone's going to be shouting. But let's just see how we go, Meg, you kick us off.
SPEAKER_00This is one of my bug bears.
SPEAKER_02Already.
SPEAKER_00Cheese and wine don't always go together. Wait, what? That is such a call. First of all, I have two problems. One is cheese should always be served after your meal, not before your meal. So that's my start.
SPEAKER_03Secondly. I feel like this is debating. I need to start taking notes of every point I want to remember.
SPEAKER_00Secondly, sit down with a ripe washed rind cheese. So a stinky brie or a stinky camember or the delicious Stone and Crow cheese washed rind cheeses and try and find a wine that matches with it. I have done it. It's almost impossible that ripe. Not your fake shit that you eat out of the supermarket that's rock hard and perfectly formed, that's oozing on a plate, that you've left out for three weeks, it's gone past the used by date, they're just getting interesting dates, is my friend who made cheese. That rind does not work with wine.
SPEAKER_03Okay, but what if what if the slither that you've gotten, the rind is small compared to all the ooze that you've gotten? Do you think the ooze, do you think the inside goes with wine? No, because it's a mouthful. You can't cut it off. Okay, so what's your problem? Like, how do you think it's bad with wine? Like what is it's bitter for a start, so it's really hard.
SPEAKER_00It could work maybe with a Moscato, but it's also really fatty and it smells like a long drop. What hairs world?
SPEAKER_03Do you know what I mean? I'm happy now. I'm happy to fight you on this one.
SPEAKER_00Yeah.
SPEAKER_03Are you yeah, like a really good triple cream brie, like a really good one, an oozy one.
SPEAKER_00Yeah.
SPEAKER_03Mate, shar this Chardonnay is what I want with that. I want something really high acid that is going to cut through the or I've done the tests.
SPEAKER_00I sat down with Stone and Crow cheeses and we put them against Chardonnay because we did curds and Chardonnay tasting and we struggled. Jack's cheese is absolutely superb. One of the best matches I found was fresh curd with young Chardonnay. That was beautiful, acid and acid. But those wash rind cheeses, cheddar's work still didn't. Blue cheese with what? What does mold work with?
SPEAKER_03Moscado.
SPEAKER_00Mold mosquito cover. That's a bit of a mold moscado for an event. It is. It's a pedophile event. I just yeah, I think if you were doing a, don't serve your cheeses before dinner. Have some lovely chiccuterie which is thinly sliced and doesn't fill you up and you don't need the bread with it. I'm sound like a complete food wanker here. But do your cheese afterwards and do one or two cheeses and then just Chardonnay and a really good cheddar or a good parmesan or a good pecorino, that salt with the minerality works really well. But these wash rind cheeses, nah.
SPEAKER_03I feel like have you ever seen those videos where they get like, hey, either a progressive against a heaps of a heap of conservatives all the other way around, and it's like they hit the button and they have like hell of a lot to make it. I feel like we need that because I keep wanting to interrupt you can interrupt to argue with you. Okay, look, we clearly Even Austin wants to interrupt me. He's just put his hand down. All right, all right. Oh, wait. Are you on do you want to talk on cheese or timing of cheese?
SPEAKER_01I want to talk on cheese.
SPEAKER_03All right, go then.
SPEAKER_01My only thing is, aren't we already like if we're saying cheese and white aren't necessarily great together, aren't we drawing a massive line to say that it's only washed rind cheeses that don't go with wine? I feel like that's not as big a you know, like as you're saying, uh pecorino romano, yeah, no, yeah.
SPEAKER_00No, no, no, but some cheese. But the pro the problem is that washed rind cheese is people is like a big uh is a big thing.
SPEAKER_03No, it's huge.
SPEAKER_00I can't believe you think a good brie doesn't go with what are you talking about? I am going to do a tasting with you. I'm gonna give you one wine and four cheeses, and I guarantee you that brie or that washed rind cheese will not be your favourite cheese. We're gonna do it here.
SPEAKER_03Yeah, okay, because I am not in a channel. At all. I'm not, I can't, I could, I could not agree unless I love a good soft cheese. And by that I mean like a brie or camembert or something. Does it make the wine look better? Yes. Good Chardonnay. What it does, I'll tell you what it does. The creaminess, if you get a Chardonnay exactly like the Species Chardonnay, which is really big and bold and creamy, but also has this beautiful acidity, it's gonna do two things. One, this the acid is gonna cut through the fattiness and cleanse your mouth. And then two, what the cheese is going to do in return to the wine is it's going to counterbalance. You don't like a big Chardonnay, but the creaminess of the cheese is exactly why it makes that big Chardonnay taste less big and return it to a more mineral lean style, which you actually prefer.
SPEAKER_00I'm gonna do science. Shall we move on? That is not a mic drop, darling.
SPEAKER_03Well, I I didn't it's not our equipment, so I had to drop my pen.
SPEAKER_00Um, so what's yours? Because we could argue this for a let's I'm gonna test this though.
SPEAKER_03Alright, yeah, let's write it down. Okay, um I'm gonna bring stinky.
SPEAKER_00You know what? Oh, let me know if you like Stonekra.
SPEAKER_03Shh uh Rose is a wine that is created for non-wine people and is unworthy of our respect.
SPEAKER_00Well, I would argue from a purely commercial point of view, rose is an afterthought for many wineries. It serves a purpose. It's a bleed-off. You kind of have to have it in your range, but no one takes it seriously. And I just know from past experience, you can throw shit at that wine. Like I've carbon fined it so much that I called it the black rose because I want to get the colour out of it, and I added 10 times more carbon than I should have. I couldn't filter the wine, and it looked black, and it came out thoroughly drinkable. People loved it. I I do agree. And I just think this Provencel rose light.
SPEAKER_03Oh, they're the worst.
SPEAKER_00Yeah. They eat fine, over fine. I know, right? The the one rose that I why grow grapes? Why not just put water acid in colour? Yes. Oh, that French are gonna come from us.
SPEAKER_03Meg, you once tried to sell me on rose and you brought in like a Greek rose, and that had so much flavour. That was good. It actually took me somewhere interesting, and I was like, that's interesting and worth drinking.
SPEAKER_00Yeah, that was good.
SPEAKER_03Other people who drink rose, you might as well just be drinking vodka soda. Or yeah. Rose is the equivalent of vodka soda.
SPEAKER_00I mean, there's a reason we discovered frose, isn't there? Because what else do you do with it? Really? Okay, so we agree on that one. Okay. That's crazy.
SPEAKER_01You go with it. I think there's a time and place for rose.
SPEAKER_00Go on, Also. I don't know what the place is. At Common Man.
SPEAKER_01I don't know what the place is yet, but I think there is a time and place for Rose. But there's also nothing wrong with it being your introductory wine, which it was for me.
SPEAKER_03No, that's true. That's true. I it it has its place as an introductory wine.
SPEAKER_01Which deserves some form of respect. And maybe that there isn't necessarily tasting notes or anything that's gonna blow your mind, but it deserves some respect in that way.
SPEAKER_03Okay, it deserves respect as an introductory wine. I don't say created for non-wine people. We can't we can't refute that it's created for non-wine people. It's the vodka soda of what?
SPEAKER_00If the world stopped making rose, would we notice? Oh, I wouldn't know. Would you care? No.
unknownNo.
Sauvignon Blanc Deserves A Second Look
SPEAKER_00Wait. My is the next one. Go on. Sauvignon Blanc is delicious.
SPEAKER_03Yeah, you know I agree. Because we have re-found, we have re we've re-found it. We love it. We give so much shit to it. Yeah.
SPEAKER_00But it's interesting. I asked a co-worker uh uh what her unpopular opinion was, and that was the first thing she came up off top of mind. Okay, let me push you on it though.
SPEAKER_03Are you talking about like oaked oxygen, French style, or are we can you hand on your heart include Marlborough Sauvignon Blanc in that statement?
SPEAKER_00I can include Marlborough Sauvignon Blanc over$30 a bottle. Where there's been they're not going for the what happens with Marlborough Sauvignon Blanc is it's a commodity wine. It's like diesel. So it has to be a certain style, it has to hit a certain price point. To do that, they have to pick a little bit under ripe, so you get all that grassy greenness, and that's not what Sauvignon Blanc should be about. When Cloudy Bay was first done, I tasted a night, I think it was 1987, the first time I ever tasted Cloudy Bay. It was passionate fruit and it had loads of flavour, and that's what Sauvignon can do when it's ripe. That's delicious. But that entry-level, as you guys call it, and I claim I've never used the term bitch diesel.
SPEAKER_03No bitch diesel's rose to me, but sure. I I I'm gonna push you on it because Neve from Aldi, we both love Oh, yeah, true. I still think some Marlborough styles, when I retaste them with an open mind, and not because for me, it's and so for Chardonnay, the people everyone that hates Chardonnay remembers drinking at a certain point of their life, and that's why they don't like it. And they remember I started on Savion Blanc, like when I was 18, and I was just starting to drink wine. My mom loves Savion Blanc, and she'd pour me a glass, and you know, everyone likes to rebel against their parents at some point, and I feel like we're a full generation that's just drinking whatever the hell our parents didn't, and now like when we retaste it on a podcast and I had an open mind instead of whatever I previously thought of Savion Blanc, I went, This is yawning. It was, and it's eight bucks, but it's like even that's that's a traditional style, that's passion fruit, that's yeah.
SPEAKER_00I think I think the thing is we as wine professionals are just pissy that Mold with Sauvignon Your Blanc has been so bloody successful, and that it it kind of has a little bit of a uniform palette uh profile to it.
SPEAKER_03Tall poppy, we're a bit tall poppy about all very much the same.
SPEAKER_00And then if you actually go back, like we did with the knave, you know, at eight bucks, and that was a couple of years ago now, I think that was we were still in your house. I think that you can recognise that style isn't actually a you know a lovely, refreshing style. It's not what I want to drink every day. And my problem is when the kids were younger and uh with all the mummies, that's all they wanted to drink. I think it's that is annoying. It's kind of a a reflex to the ubiquity of that that style.
Young Wines And The Petrol Question
SPEAKER_03Put it in your collection of all the lovely wines you like to drink. Don't just exclusively drink it. But yeah, totally agree. Okay, my one. Young wines should be seen, shouldn't be seen as faulty if you wouldn't rate down the same characteristic in an aged wine. Say it again, say it again. Young wines. Okay, young wines shouldn't be called faulty if there's a characteristic that you taste that you wouldn't rate down in an old wine. So say you taste a Riesling and it has petrol flavours, but it's only two years old, you'd call it faulty. Well my stance is that if you wouldn't call the 10-year-old Riesling faulty if it's got petrol flavours, then how come you get to do it for a young one? I don't think you should be able to call it faulty.
SPEAKER_00Go. Okay, so I'm trying to talk from a wine show perspective here, and this isn't necessarily my opinion. What I think is that that age kerosene character is should be part of age. So if you see it in a young wine, you are seeing a prematurely aged wine, which means that the wine ain't great. But is it why does that mean it ain't great if you enjoy it? That's right. Is it a bad wine? Yes, no. I mean, we had something the other day that it was a 2024 Riesling cheap, cheap and cheerful, that had a little bit of kerosene character to it. And we both said, yeah, even for 15 bucks, we've got a little bit more complexity.
SPEAKER_03Boom.
Brett And What Counts As Fault
SPEAKER_00Yeah. But yeah, in in the wine trace system, often you're judging for for longevity? Is that the right term? I don't know. You're judging, is this the best wine? And if you're seeing it early, you're gonna say this wine's gonna die very young. And if you're judging in a class of 2024s, that wine that shows that early development of petrol versus a young zingy, fresh the same year and the same region, you'll probably go, oh no, actually, I go this because it's gonna go longer. So I think there's that, but I agree. Whatever this was we were drinking the other day, like 2024, we both went, yay, a little bit of complexity, deliciousness. Britannomice is a yeah, that was that was part B.
SPEAKER_03So part B of my is so part A is calling young wise a fault, and then part B is Brett, calling Brett a fault, because it is all a fault. I hope we have this on camera. She fully, she literally had a she had a physical reaction when I said bread is not a fault. If bread is in an enjoyable characteristic of wine, there are so many things we're allowed to add to make wine more enjoyable. We're allowed to add acid to make it more acidic. Why can't a little bit of bread make her eyes make a wine more complex?
SPEAKER_00Okay.
SPEAKER_03If someone likes the character, why must it be a fault?
SPEAKER_00Austin's just said what's britt. Britannomyces is a uh yeast infection of oak, and it's often associated with oak-aged reds, particularly, not so much with whites. Once it's in a barrel, you can't get it out of a barrel, so you have these brittle barrels. It smells like so horse, horsey? Horsey. Sweaty saddle, sweaty horse. Okay, which you probably don't have an experience of. Band-aid. Yeah, band-aid.
SPEAKER_01Okay, yeah.
SPEAKER_00Do you remember the old metal medicine cabinets? Yep. The smell when you open those? Yes. Of the band-aid slash medicine. Yes. So it's got a medicinal, like the old sick room at at primary school or high school, that smell. Often I walked into the dentist today and went, ooh. There's a there's a medicinal bretti character about the dentist. It if you if you look at these historical wines, it's been around for years and years and years and does inform a lot of very expensive European Bordeaux, particularly less so in Burgundy, but in Bordeaux and Burgundy, but less so, because but Bordeaux's age for longer. I was at a tasting in Bordeaux, and we had like a mouton back to I don't know, 1973, I think the year that they were actually introduced into the premiere class. Bready. And we're all sitting there, and I was sitting with Alistair Mailing, who's a New Zealand winemaker, and we both went, oh, that's Bready, but no one else wanted to call it. We have a saying amongst winemakers that there's terroir-specific brett, so it's acceptable if it's from France. The problem with it is, is we are so all sensitive, our sensitive and sensitivity to it changes so much. Like I'm meh, I can live with a little bit. My husband, no, absolutely hates it. We work with an amazing winemaker in Chile, Alvaro Espinosa, and he actually had a bready barrel that he would add into his wines because he quite liked that sort of character. Yes, but people's it dulls the fruit, and as the wine ages, it becomes more and more evident, and it dries out the tannins. And what is a little bit brittle to you is like the Melbourne cup, it's like a horse galloping over your palate.
SPEAKER_03That's the problem.
SPEAKER_00Okay. I put this to you.
SPEAKER_03Objectively define what a fault is.
SPEAKER_00A character in the wine that overrides and sits on top of the wine so that you can't see the true fruit and winemaking expression.
SPEAKER_03So then is malolactic conversion that's not on purpose that creates characters of like dairy that override fruit flavour. Does that constitute a fault? In like a Chardonnay? Yeah.
SPEAKER_00What would I feel like I got her, I feel like I got her. Stop. Very few winemakers are gonna turn around and go, I didn't expect this to happen. So we don't know that it has.
SPEAKER_03I feel like we have Sarah Crow on the record on this podcast saying that she didn't intend for Malo and some things have gone through Malo.
SPEAKER_00Oh, I'm the same. I had so I said I said, no, well, I said this wine doesn't go through Malo, and then I actually went back and tested it, and it had gone through partial malo. But that diastetole buttery character depends on the temperature of the malo and the malo bugs that you've got. So you don't always see it.
SPEAKER_03We're in the weeds though. I think Brett is subjective and not objective and and subjectively a fault.
SPEAKER_00If you your barrels, your barrels are contaminated. Would you go through, taste that barrel, and go, I'll reuse that next year because I'm gonna have Brett in my wine? No, you would bark it with him. Big X. You just said that we have a guy in chili that does it. Yeah. But I wouldn't.
SPEAKER_03But if some people enjoy the flavour, why should it be a fault?
SPEAKER_00Well, it's like anything. If you enjoy the flavor of it, I mean that's fine. But once we recognize where we know where it's from and we can actually control it, why wouldn't we? It's like volatile acidity. You know, Grange famously has high levels of volatile acidity that in many wines would be considered a fault. But because that wine has so much flavour, and a guy I went to in here with did his honest thesis on that, because it has so much flavour, it masks it. So you can't perceive it. If all I can see is medicine cabinet band-aid, don't want the wine.
SPEAKER_03But it's it's it's it's making the wine more complex. Often volatile city. Is that complexity? Yes, it can be. Subjectively. We can't just objectively call it a fall. Fucking care.
SPEAKER_01All right, all right, all right, all right. Move on. What's yours? What's yours? Don't ever forget that.
SPEAKER_02No, we need to get her to have an MW and that would be so I do, I do. And it's gone. I don't know where it is. Okay, every now and then, when you want to troll me, you should actually be able to do that. Just put the MW page on the table.
SPEAKER_00Okay, I'm gonna get into a lot of trouble with MWs here. MWs, MWs actually like Brit. They don't call it, which is why a lot of Australian winemakers, a lot of Australian winemakers think that MWs are bullshit. I'm talking from a winemaker. If I saw Britt in a barrel, I would dispose of that wine, I would mark the barrel with an X, and I would dispose of the barrel.
SPEAKER_03Austin, Austin, who you who who you were siding with on this.
SPEAKER_01Oh, I am not getting in between you two now.
SPEAKER_03Oh come on. You've heard our on the basis of our arguments. What I like is that you don't have a personal, you don't have a personal relationship with Brett, so you can only go off what you've heard us say. I like that.
SPEAKER_01We don't. Yeah, yeah, that's what that's that's what I'm hearing. Brett should all be subjective. So it doesn't matter where it's coming from. That's what I'll say. Like I'm agreeing with no.
SPEAKER_00Thanks for watching. The problem is that our thresholds to these things differ so much. You're a freaking self-prescribed super taster.
SPEAKER_03Hey, hey, hey, hey. I'm objectively a super taster. I have the little bits of paper that prove it.
SPEAKER_00So bitterness and things are are problems for you that aren't problems for me. It's it depends on your perception, like volatile acidity.
SPEAKER_01Which is the point I'm making. Yeah, isn't that what you're saying?
SPEAKER_00Exactly. No, but it depend you and I taste the same wine, right?
SPEAKER_01Okay.
SPEAKER_00Austin and I are tasting the same rose and you're really sensitive to nail polish remover. Okay. And I can't smell it. Okay. I go, oh, this is freaking delicious. And you go, oh no, no, it's faulty. If I say it's fault. Yeah, because you're super sensitive to nail polish.
SPEAKER_01I feel like this analogy has proved it.
SPEAKER_03You're proving my point.
SPEAKER_00Why?
SPEAKER_01Because the idea of fault is fault for some. It's subjective. It doesn't matter where it comes from. What happens is the outcome. Are we not outcome-based as a water?
SPEAKER_03Like, I I don't like a lot of tannin in red wine. So the problem I can't just say it's faulty because it's not a problem.
SPEAKER_00The problem is that we don't know what our public, the person who are tasting sensitivities are. So we want to make the wine fault-free. So the form of Okay, but I don't like tannin.
SPEAKER_03And a lot of people don't like tannin. You could say the same thing about that.
SPEAKER_00Tannins inherit to the grape.
SPEAKER_03I agree with that. But oh yeah. Okay, but what about Chardonnay then? What uh male go back to the male active okay, wait, we're spending too long on the one thing, but let's move on. But I really, really, really, really want to know what our listeners think about this one because I just think that I've won it from like a debate perspective. And but like Meg Meg's throwing down the MW and so she gets to win, but I just feel like if we were in a debate, I'd win. Okay, Meg, what's your next one?
SPEAKER_00Oh, just let you know that I was a debating team at school. Third negative.
SPEAKER_03Oh, I'm always in the middle. I love being third. I was always a third negative. So I was all three of us are debating. Okay.
SPEAKER_00Now I thought that this would track with everyone, but Mel and uh Austin looked at me and just went, What? And I said, Well, basically, the concepts of the biodynamic calendar and tasting with the fruit, flower, leaf, and root days was bullshit. And they just looked at me.
SPEAKER_03Can I just say that I have a general understanding of uh biodynamic winemaking, and I feel like most of our listeners will as well, but this level of specification. She has paper that you've gone into, you're gonna need to describe what you mean. Because I don't know what you mean.
SPEAKER_00The theory behind root and flower days for tasting wine, rooted in biodynamic agriculture, developed by Maria Tun, posits that the moon's position relative to constellation influences wine's expression as a living organism. Fruit, flower days, the fire and air signs, are ideal for tasting, while root days, earth signs, can make wine seem muted, closed, or harsh. So a couple of years ago.
SPEAKER_03If anyone thinks that's that sounds like craft, that sounds like the biggest sort of shit I've ever heard.
SPEAKER_00No, a few years ago, we would have contract winemakers coming through going, oh, the wine doesn't look that great. It must be a root day. And you're just like, what the fuck? And particularly natty winemakers. So they were using this excuse. Their wines are shit. It's gonna taste shit on any day. So the key concepts of the biodynamic calendar, fruit days, optimal for tasting wine because wine is a living organism. The moon is in the fire signs of Aries, Leo, and Sagittarius. Wine is most expressive, fruity, and aromatic. Flower days, good, not optimal. Moon in air signs, Gemini, Libra, and Aquarius, best for floral notes and aromatic wines. Then we get into the uh uh uh uh leaf days, poor. Moon is in the water signs of Cancer, Scorpio, and Pisces. Wine may taste vegetal, watery, or green. And then root days, worst. Moon is in the earth signs of Taurus, Virgo, and Capricorn. Wine tastes more subdued, closed, or tannins feel harsher. Okay, because the theory is that wine is a living organism, and this I I honestly, this was a thing. No, okay, so you know, good pair days?
SPEAKER_03Yeah, that came out of this. Okay, okay. What I will say, look, I have one thing to say, and that is I used to think biodynamics was a litter crap, but the the the one thing that I remember someone saying is the position, think about it, the position of the moon does actually change things here on Earth. And the um the example they used was tides, and they were like surfers watch the moons and the the planets and stuff because it actually affects tides, which affects certain.
SPEAKER_00And you want me to freak you out? Your tank volume will be higher during when the moon's full thanks. Really? Yes.
SPEAKER_03Okay, so then taking all those things into consideration makes me think, all right, all right, maybe they got something. So that is my devil's advocate against the the thing that this is crazy. So I I feel like Austin has something to say.
SPEAKER_01No, no, no, no. I don't I wanted to ask, do we all believe in zodiac signs as a general rule? Because I feel like you almost have to.
SPEAKER_03No, no, no, no. I I like the idea of them, but I of course I don't think that they actually do.
SPEAKER_01You just think they're they're generalities that people can agree with as they read them about themselves.
SPEAKER_03Yes, do you? Is that what you think?
SPEAKER_01Oh my god, you agree in zodiac.
SPEAKER_03I see it. No, I see it. I see it in your face.
SPEAKER_01I don't, but I I as we all do in this room, we'll respect people's beliefs or not. I don't believe it, but my mum is very into it. So I was I got a I got a lot of exposure to it growing up.
SPEAKER_00Sure. And I think we all we can the thing is it's interpretation. Yes. That's the thing. Feel like I like your mum and I want to meet her. Whereas people were coming into to to the winery going, oh, you know, it doesn't look good, or it must be a root day. And like that's crazy. I'm not gonna name the particular proponent of this, please. My fucking heading. Anyway, to let you know, because I'm a scientist, Wendy Parr, Dominique Valentine, Phil Reedman, Claire Gross, and James Green actually did a study on it and they looked at 334 people over the different days and whether they could take if the wines tasted different and there was no difference. If you want to see the paper, it's called Expectation or Sensorial Reality, an empirical investigation of the biodynamic calendar for wine drinkers.
SPEAKER_03My favorite part of today is that you said a statement no one disagreed with, and then you got out two whole pieces of paper to prove your point.
SPEAKER_00Honestly, Mel, it was it was a thing, and you'd just be standing there next to these people because if they're contract winemakers, you know, that they pay you. So you can't turn around and go, you're a fucking idiot. I'm not gonna listen to you and walk out. You have to go, mmm, yeah, okay, okay.
Where To Argue With Us
SPEAKER_03Yep, yep. I know I've said this to everyone today, but like this one, poor Meg has a bad crowd because we don't know what she's talking about, but surely there are people out there who do know what she's talking about and can attest to that and can either agree or not agree because I feel like, yeah, we were a bad audience for this. But so we want people to write in about this one as well. And when I say write in, yes, let's go through your options. You can Jenk Rose. No, no, I mean, what are your options? If you agree or disagree, we want to hear from you. So the first thing that you can do is go on our Spotify and actually leave a literal comment on the Spotify episode. That one's fun because we can personally do we even have a Spotify account, Meg. I do have a Spotify family account, thank you very much. Okay, thank God. Okay, so I've started as as me. Oh, I do like being gorgeous. I've started responding to some of the comments. So that old.
SPEAKER_00I am, but you know, I'm not sure.
SPEAKER_03Me and Meg can individually respond to I don't. I think that no, I think that Instagram, look, we have a TikTok, I'm not gonna lie. We're pretty old. We're not uh super we did one in Aldi, remember? No, we have every video we do goes on TikTok. Austin puts them on TikTok. We're just too old to like engage with it. But Austin's not also thank god we have Austin, I swear to god. But Instagram is the best place. We there will be, we will maybe we'll put a specific post or something up, and that will be your place to argue these things with us. And I will not a DM, don't do it as a DM because I'm bad at answering DMs. I'm somehow, for some reason, better at answering actually.
SPEAKER_00She wants her voice heard from everyone.
SPEAKER_03Yeah, yeah. So if you want to argue or agree with us, both me and Meg will get in the weeds with you on the comment section. That is that is a commitment that I've been. On behalf of both of us.
SPEAKER_00But I wouldn't be interested if anyone's done this, abides by this root leaf fruit shit that the biodynamic calendar calls for because it honestly oh I so hope someone answers you on this thing, and it just did my head in. I've been around too long. Anyway.
SPEAKER_03This was fun. This was fun. This was fun. All right.
SPEAKER_00Let us know you're unpopular.
KFC Pairing Battle Next Week
SPEAKER_03Oh, yes, and also let us know your unpopular wine opinions. I like that too. Okay, Austin is currently ordering KFC because next episode we're going to taste KFC and we are having a wine-off because we've both brought in two wines and we're gonna battle to see who brought the best wine. Did she do you know what her wines are?
SPEAKER_00Oh, Austin knows. I know everyone. Am I gonna win?
SPEAKER_03He doesn't know.
SPEAKER_00Are we gonna do a blind or we'll just line all four up? Do all four line all four up.
SPEAKER_02Yeah, you've got to put your case.
SPEAKER_03Yeah. No, yeah, yeah, no, I think we need to make a case for each. Yeah, yeah, yeah. That's kind of the fun. Okay, cool. So we're gonna be doing that next week. In the meantime, of course, just follow us on everything that we have Instagram too. It's two time. Move on. Thank you, Austin, our producer. Enjoy your next glass of fun.
.jpg)