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We taste how time changes sparkling wine, comparing lees-aged cellar release bubbles with an older bottle-aged Blanc de Blancs that turns fruit into caramel, fudge and nuts. We also break down how sparkling rosé gets its colour and sweetness, so you can buy with confidence and pair it with food like you actually mean it. 

Our standout favourite wine had to be the Chandon Cellar release from 2013. Stunning depth, smooth finish and a long LONG finish.

https://www.chandon.com/en-au/product/chandon-cellar-release-2013

• three stages of ageing in méthode traditionnelle sparkling and what each one changes 
• cellar release and late disgorged wines preserving freshness while building brioche and toast 
• bottle ageing sparkling wine and why colour deepens as mousse fades faster 
• tasting for quality using mousse, mouthfeel and a timed finish 
• sparkling rosé colour made at the start via maceration versus added at the end with grape must 
• “Tashe” style rosé and why late colour often means more sweetness 
• food pairing strategies using contrast, complement, and “completing the mouthful” 
• how to read vintage, non-vintage, and multi-vintage on labels 
If there’s any terms we’ve missed out, let us know, hit us in the DMs 

All the wines tasted (except the 2006 Blanc de Blanc) are available through the Chandon Shop!

https://www.chandon.com/en-au/collection/all

Slide into the DM's on Instagram and let us know your thoughts on Sparkling wine and what you thought of the episodes! 

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Sparkling wine looks effortless in the glass, but the work behind it is anything but. With Meg away in Spain, we (Mel and Austin) crack on with a proper deep dive into Traditional Method sparkling wine, the bottle-fermented approach that underpins Champagne and some of the best Australian sparkling wine. If you’ve ever wondered why “Method Traditional” on a label usually means more complexity, finer bubbles and a higher price tag, we walk you through the exact reasons, step by step.

We start where most people never get to taste: base wine. It’s high acid, lower alcohol, and honestly a bit shocking when you try it on its own. From there we explain blending, the part we see as the true artistry, because winemakers shape the final style from parcels that don’t taste anything like the finished product. Then we get into the science of the second fermentation in bottle, where yeast plus grape must creates alcohol and traps carbon dioxide to form bubbles.

After that, we unpack the delicious bits: ageing on lees for brioche, toast and nutty notes, plus how “time on lees” also changes mousse and bead. We break down riddling and disgorgement, from old-school hand turning to modern gyropalettes, and finish with dosage, the tiny final addition that can make an acidic wine feel seamless. Finally, we taste and compare a classic Brut blend against Blanc de Blanc, with practical food pairing ideas for seafood, spice and richer mains.

To get even more Sparkling Wine info listen to some of our older episodes!

To Hiss or POP!

https://open.spotify.com/episode/6uEUAadf6yXgG3unNaeWJi

All about Sparkling Wine

https://open.spotify.com/episode/4Bh5mhWboPsxTod3JN35c1?si=jHnw7DO6QMWwrBXRHzghFg&utm_source=copy-link

If you love Champagne-style sparkling or want to buy smarter, hit play, then subscribe, share the episode with a wine mate, and leave us a review. What’s your go-to: Brut or Blanc de Blanc?

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Wine is a “sexy” industry right up until you see what the hours, expectations, and unspoken rules do to the people who make it. We’re joined by three powerhouse voices from very different corners of wine: Jess Clark from Dexter Wines with deep production experience, Imogen Gardner, Public Affairs Director at Treasury Wine Estates, and Jill Boyer from Adelaide University, teaching and shaping the next generation of wine professionals.

We talk about the quiet talent drain: why a 50 50 split at the start of wine degrees can later turn into a sharp drop-off in leadership, and why people often leave without making a sound. From harvest and spray season workloads to the “martyr mentality”, we unpack what drives burnout and what actually helps retention: better planning, realistic rostering, clear communication, fair compensation, and workplace psychological safety. We also dig into the “sexy job tax” and how glamour can hide underpayment, overwork, and boundaries that get trampled.

Then we go wide on the future of the Australian wine industry: GLP-1 drugs like Ozempic and Mounjaro, changing health trends, and why “drinking less but better” could be an opportunity rather than a threat. Imogen explains how nutritional labelling and kilojoules can build consumer trust, and we explore AI in wine, from vineyard sensing and forecasting to label compliance, plus the risk that AI erodes entry-level training if leaders aren’t intentional.

We finish with the practical reality of pregnancy, parental leave, and returning to work in production roles, and why flexible work, cross-skilling, and job design keep knowledge in the business. If you care about sustainable wine careers, better workplace culture, and the long-term health of Australian viticulture and winemaking, hit subscribe, share this with a wine mate, and leave us a review.

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A premium Yarra Valley name going into administration is not the headline anyone wanted, but it is the one we need to talk about. With Meg away, we jump into Wine News and break down what “administration” actually means, why Mac Forbes matters to Australian wine, and the bigger message hiding underneath the gossip: critical acclaim, top reviews, and a strong personal brand don’t automatically protect a winery when the market is tight and cash flow is under strain.

From there, we take the energy of the Australian Women in Wine Symposium and pull out the themes that stick. We talk leadership and workplace culture, then dig into the idea of the “sexy job tax” the trap where industries that look glamorous (wine included) often ask people to accept longer hours, lower pay, and shakier conditions. If we want to keep good people in wine, we can’t rely on vibes and freebies. We need sustainable jobs.

We also zoom out to the structural moves shaping the next few years: leadership changes at Australian Grape & Wine and the Australian Wine Research Institute, France paying growers to rip out vineyards, and South Australia’s $109 million wine industry transition and growth package that finally hints at a pathway for growers who need options. Then we hit climate change, with Champagne warming up and English sparkling wine looking more and more like the cool climate sweet spot.

We finish on a high with a shout out to Brendan Carter’s international communicator win, plus a genuinely funny listener report from London on a KFC pop-up pairing chicken with La Vieille Ferme wine. If you like smart wine analysis with a bit of chaos, subscribe, share the episode, and leave us a review. What story do you want us to dig into next?

Shoot us a message we love hearing from you!

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Meg was meant to be on mic. She misread a message, didn’t show, and we made the only sensible choice: pour a glass and turn our producer Austin into today’s guest. The catch is he’s drinking warm Pinot Grigio in the morning, and we’re using that questionable “liquid courage” to test a bold claim. If you listen to a wine podcast long enough, can you pass a WSET Level 2 style quiz?

We run through real WSET Level 2 multiple-choice questions and unpack the why behind the answers. Think vineyard fundamentals like the key latitude band for wine regions, what actually affects temperature in the vineyard, and whether “hand-picked” automatically equals quality. From there we step into winemaking mechanics, including the correct order for most red winemaking (crush, ferment, press), how red wine gets its colour through skin contact, and what old oak vats do once they stop adding oak flavour.

Chardonnay lovers get plenty too: we talk barrel fermentation, lees stirring, and why botrytis and flor yeast belong in very different wine conversations. Then we zoom out to wine education itself, comparing WSET Level 2 and WSET Level 3, and asking an uncomfortable question about how much these exams reward essay skills over real trade experience. Meg even storms in mid-recording to react to the warm Pinot situation and help settle a final grape-variety stumper.

If you’re studying WSET, building your wine vocabulary, or just want a funny, practical wine lesson you can use at the bottle shop and at the table, press play. Subscribe, share this with a wine mate, and leave us a review, what score do you think you’d get?

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We catch up with our old mate Warwick Tiernan to unpack how a lifelong love of food, travel, and good chats at bottle shops turns into genuine wine confidence. We taste our way through a Victorian long lunch and focus on stories, regions, and smart buying rather than wine jargon for its own sake. 

Follow us on Warwicks long lunch and taste along!

Wine 1: Redbank King Valley, Elevage Prosecco - https://www.redbankwines.com.au/products/elevage-prosecco

Wine 2: Mitchel Harris, Sabre, 2019 - https://mhwine.com.au/products/cabernet-sauvignon-2021-copy-3

Wine 3: Scion, Viognier 2023 - https://www.scionwine.com.au/products/viognier-2023

Wine 4: Vignerons Schmoltzer & Brown, Nebbiolo 2025 - https://www.differentdrop.com/products/2025-vignerons-schmolzer-brown-village-nebbiolo?srsltid=AfmBOoqAqqNIhdzPIR2JP_RyaGl-WjQIAp3_BND7vGnGpzWLqWZmWHZ8

Wine 5: Tahbilk Cane-Cut Marsanne 2019 - https://www.tahbilk.com.au/2019-cane-cut-marsanne-500ml

Let us know if you've tried these wines before and if you love them! We'll be back next week with the long awaited return of Mel in a new Wine News episode!

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We follow the trail of wine and war across the 20th century and it gets stranger, darker, and more human than most wine trivia ever admits.

We talk through why the French state treated wine as a cultural and strategic necessity in World War I, including the famous daily ration that grows over time. From there, we look at what war does to vineyards in practical terms: destroyed vines, shortages of copper and sulphur for sprays, labour gaps filled by women and children, and the early push for growers to band together to keep supply moving. It’s wine history, but it’s also logistics, morale, and survival.

World War II shifts the lens to occupation and control. We unpack what happens when Champagne, Bordeaux, and Alsace sit under Nazi rule: chateaux commandeered, Champagne diverted, and producers quietly fighting back by hiding the good stock and sending decoy piquette instead. Along the way we connect the long shadow of wartime supply to later oversupply and subsidies, then bring it home to Australian wine culture, from fortified wine habits to irrigated soldier settlement regions and the Yarra Valley’s stop-start story. We even explain the surprisingly wartime origin story behind the Aussie word “plonk”, plus a teaser-worthy detour into modern wine fraud and the Rudy Kurniawan scandal.

If you enjoy wine storytelling with real history underneath it, subscribe, share this with a wine mate, and leave us a review. What’s the most surprising wine fact you’ve heard lately?

Let us know if you're keen to hear more Wine History and even Wine Fraud!

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Wine people love a good crisis chat, but what happens when the story gets so grim that customers start believing wine itself is the problem? We’re tackling that head-on, with a glass in hand and a focus on what actually moves the Australian wine industry forward.

We start with a bright spot: the Len Evans Tutorial scholars and why this intense, blind-tasting program is considered one of Australia’s most prestigious wine education pathways. From judging workshops to museum wines, it’s a reminder that training, consistency, and clear communication are still the backbone of great wine judging and great wine careers.

Then we get into the big mood shift. We unpack the recent pushback against industry doom-scrolling, including Dan Sims’ argument for less wallowing and more customer focus, plus the reality that wine is facing global structural change, generational shifts, and fierce competition from other drinks. That opens the door to fresh thinking, like wine cocktails and new occasions that help people discover Australian wine without the snobbery.

We also cover Coravin’s first aged wine clinic in Sydney, what it means to assess an old bottle through the cork, and the uncomfortable possibility of being told your treasured wine is corked. Add new directors on the Wine Australia board, plus how Australian wine shows are evolving beyond the old boys’ club into more diverse panels and stronger mentoring for new judges, and you’ve got a full snapshot of where wine is heading. To finish, we share the fun stuff: KFC’s wine bar pop-up in London and a stack of upcoming wine events worth planning around.

If you enjoyed this Wine News catch-up, subscribe, share it with a wine mate, and leave us a review so more people can find the show.

As we said on the ep write in! We love hearing from you.

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Your DMs run the show this time, and the questions swing wildly between deeply practical wine advice and the kind of chaos you only get when you put three opinionated people in front of microphones. We start with the story so many of you asked for: Meg’s time in Chile, including what it’s like moving countries on a one-way ticket, learning Spanish in the cellar, and working outside the big-city wine scene. It turns into a bigger chat about wine careers, humility, and why “making a plan” isn’t the only way to build a life in wine. 

Then we get personal and answer how we met, why we clicked, and how Mine With Meg And Mel started during COVID as a no-BS wine education podcast for everyday drinkers. Austin jumps in with the behind-the-scenes origin story too, including how he went from listener to essential part of the team. 

After that, it’s rapid-fire wine nerd gold: does bottle size matter (half bottle vs magnum ageing), what reduction really is, and quick definitions that demystify Baumé and Brix. We also give travel wine tips for the Greek islands, Croatia and Montenegro with one simple rule that works almost everywhere: drink local and try the indigenous varieties. To finish, we get blunt about recycling, wine bottles and the container deposit scheme, then land on the crowd favourite: why sabrage looks so impressive when it’s done properly. 

Keep the questions coming! We are always checking all of our socials and we love to hear from you!

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We build a fast, practical way to remember German Riesling by region, then test it with a blind Spätlese flight that forces us to use Mel's... interesting study technique. Along the way we unpack Prädikat ripeness levels, GG and VDP labelling, and the tasting cues that separate Mosel, Rheingau, Nahe and Rheinhessen. 

If you want to taste along with us check out the list below and message us your thoughts!

Wine 1: Donnhoff Riesling Oberhauser Brucke Spatlese, 2023 - https://princewinestore.com.au/donnhoff-riesling-oberhauser-brucke-spatlese-2023.html

Wine 2: Keller RR Riesling, 2024 - https://www.nicks.com.au/products/2024-keller-rr-riesling

Wine 3: Markus Molitor Bernkasteler Badstuber Spatlese, 2023 - https://princewinestore.com.au/markus-molitor-bernkasteler-badstrube-spatlese-2023.html

Wine 4: Georg Breuer Ber Rottland Riesling, 2020 - https://www.nicks.com.au/products/2020-georg-breuer-berg-rottland-riesling

As we said, play along at home and write in! We'd love to hear you thoughts on Wine, Riesling, Germany's golden eagle and everything else!

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The Australian vintage just shrank, but the story is not as simple as “less wine equals higher prices”. We unpack Wine Australia’s national vintage report, why production is down across regions, and what it suggests about oversupply, water constraints, and the long, messy shift from bulk wine to premium Australian wine. If you work in wine, run a cellar door, or simply care about what ends up in your glass, these numbers explain a lot about where the market is heading.

Then we zoom in on Tasmania, where bad conditions around flowering and fruit set can trigger the “chicken and hen” effect, leaving uneven bunches and lower yields. The upside is the classic quality question: if fewer berries make it through, do the survivors become more concentrated and exciting? We talk through why vintage 2026 in Tasmania could be a sleeper hit, even if the business reality is tougher for producers who cannot just charge double.

From there, it’s over to Europe’s heat. With veraison and ripening now happening under hotter, drier conditions, French PDOs are increasingly allowing irrigation to save crops, and the quality risks look familiar: high sugar, higher alcohol, and flavours and tannins that may not be fully ripe. Finally, we get practical about consumer trends in Australia. Gen Z and Millennials are drinking on premise and they are more willing to pay $18+ per glass, which changes how wineries should think about value, experience, and sales tactics.

If this helped you see the wine industry more clearly, subscribe, share it with a wine mate, and leave us a review so more people can find the show.

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A winemaker gets cut, a flagship winery gets prepped for sale, and suddenly we are not talking about tasting notes anymore. We dig into the Oakridge bombshell: David Bicknell, the winemaker many credit with changing the direction of Australian Chardonnay, is made redundant after decades shaping the Yarra Valley’s most influential single-vineyard wines. The language around it matters, the emotion is real, and the business logic is confronting.

From there we zoom out into the Australian wine industry crisis and the structures that helped create it. We talk Endeavour Group, Dan Murphy’s, BWS, Woolworths, Coles, and the retail duopoly that has both selling power and buying power. We unpack “ghost brands”, why shelf space is everything, and how vertical integration can turn a product built on provenance and story into a price-led commodity. We also revisit the political side: ACCC scrutiny, Senate inquiry warnings, and how quickly important reform can disappear when the spotlight moves on.

We do not pretend there is one simple fix, but we do land on practical actions for drinkers who want better wine and a healthier industry: check the back label, understand who is importing and controlling the brand, and buy direct from small producers when you can. If this conversation sparks a reaction, share it with a mate, subscribe for more, and leave us a review so more people can find it.

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Get your clipboard, lab coat and pen at the ready as Meg and Mel NERD OUT on this episode about Gamay. 

We go deep on Gamay and Beaujolais, from Nouveau history to why carbonic maceration can taste like lollies even when the wine is dry. Along the way we test a budget French bottle against a pricier Cru and an Australian Gamay, then share practical hacks for dissolved CO2 and reduction. 

Wine 1: Mommessin, Les Papillons Gamay, https://www.danmurphys.com.au/product/DM_132844/mommessin-les-papillons-gamay

Wine 2: Chateau du Moulin-a-Vant Gamay, 2020, https://www.danmurphys.com.au/product/DM_430458/ch-teau-du-moulin-vent-moulin-vent?isFromSearch=false&isPersonalised=false&pageName=category_page&spPageId=viewCategory_API_desktop&pageNumber=2

Wine 3: Golding, Adelaide Hills Gamay, 2024, https://www.danmurphys.com.au/product/DM_6008117/golding-adelaide-hills-gamay

Keep an eye out for Copper Coins...

Shake your wine if you think it's not quite right and tell us what you think!

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A $25 McLaren Vale Shiraz wins Best Shiraz in the world, so we put Beresford to the test with side-by-side pours and zero patience for hype. We chase what makes the wines feel so seamless, from sub-region minerality in Blewitt Springs to oak choices, label alcohol quirks, and of course the incredible Wine making by Beresfords own Natalie Cleghorn.

• Beresford Estate Shiraz, 2024, $25:00: https://www.beresfordestate.com.au/products/classic-shiraz-750ml
• Beresford Estate Blewitt Springs Shiraz, 2023, $45.00: https://www.beresfordestate.com.au/products/estate-shiraz-750ml
• Beresford Estate Grand Reserve Shiraz, 2017, $120.00: https://www.beresfordestate.com.au/products/beresford-grand-reserve-shiraz-750ml
• Emblem 'Blewitt Springs' Pecorino, 2024, $25.00: https://www.beresfordestate.com.au/products/emblem-pecorino-750ml
• Emblem 'Old Vine' Grenache, 2025, $35:00: https://www.beresfordestate.com.au/products/emblem-grenache-750ml

Taste the wines for yourself and let us know your thoughts! DM us on Instagram, we're always keen to chat!

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We stack up the week’s wine news with a mix of hard numbers and genuine bright spots, from rock-bottom bulk prices to a more diverse global awards landscape. We also get real about mental health in the Australian wine industry and why connection, provenance and ethics still matter when times are tough. 
• Australian bulk Shiraz and Cabernet sitting at extreme low values 
• what bulk wine is for and why shipping in bulk can be cheaper and more sustainable 
• how oversupply and the post-China hangover keep pressure on growers 
• Decanter World Wine Awards results as a snapshot of quality and global change 
• emerging regions gaining recognition including England, China, Serbia and Uruguay 
• a Sydney high school site hosting CSIRO disease-resistant grapevine trials 
• powdery mildew and downy mildew pressure in warm, wet climates 
• crossbreeding versus GMO and how the wine industry thinks about it 
• mental health pressures from isolation, long hours, uncertainty and access to alcohol 
• practical support ideas like community breakfasts, viticulture groups and Rootlings 
• a Halliday column on provenance, ethics and finding hope in wine 
Yeah, go read it. It’s called It Might Take A Graveyard to Show It, but there’s Life in Wine Yet. 

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We test a bold theory about Langhe Nebbiolo by blind tasting four bottles across wildly different price points. The surprise isn’t just which wine wins, but how often this Piedmont red delivers that savoury, cherry-driven “drink well, don’t think” comfort. 

Play along at home and check out the wine below!

Wine 1: Rivetto Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_68716/rivetto-langhe-nebbiolo?srsltid=AfmBOorN2gz9HPOrsMgQaplLjdGVWDw5Hg1GHUA3rXc3HtC75ynPQWEv

Wine 2: Fontanafredda Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_318128/fontanafredda-langhe-nebbiolo?srsltid=AfmBOoq_GuKJvUwf_HHILn5obBBbiQ6_nDtlydEgf4f0oRZBx01s-CK-

Wine 3: Massolino Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_275885?store=1026&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:A212+-+Standard+Shopping+-+PLA+-+All+Products:All+Products:ds_keywords%3Dds_kw:PRODUCT_GROUP&gad_source=1&gad_campaignid=21000445336&gbraid=0AAAAADidTxD23Pb7HRued-uaMRy3M-_sF&gclid=CjwKCAjwgO7RBhBKEiwAZNP85iE-n9RQjNKEcA8qviMXDoCATML4it1_nAkin4GZikeyKT2JfvRLVRoC29oQAvD_BwE

Wine 4: BelColle Langhe Nebbiolo - https://www.danmurphys.com.au/product/DM_260173?store=1038&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:A212+-+Standard+Shopping+-+PLA+-+All+Products:All+Products:ds_keywords%3Dds_kw:PRODUCT_GROUP&gad_source=1&gad_campaignid=21000445336&gbraid=0AAAAADidTxD23Pb7HRued-uaMRy3M-_sF&gclid=CjwKCAjwgO7RBhBKEiwAZNP85lIpyq0GjjnRGVg7p9LHX5W_N9S0vftvvzHsQP_mpcfBWgvMi8U0ZxoClbkQAvD_BwE

If you want don't want to know the winner DON'T read on

OUR FAVE

WINNER: Wine 4 BelColle Langhe Nebbiolo! 

Let us know your thoughts here or on Instagram

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We taste Pinot Gris versus Pinot Grigio blind and find the difference is real when we focus on structure instead of label hype. We also share the tricks we use to call style, origin and quality, including why bitterness and balance matter more than fancy tasting words.

Get your notebook out and play along at home!

Wine 1: Pizzini King Valley Pinot Grigio 2025 - https://www.pizzini.com.au/products/pizzini-pinot-grigio-2025?srsltid=AfmBOorLRzoyyHl-VgV1ETi8MjSfuZDxzcTsvKQavTw3xW-sQvF-0qrl

Wine 2: Roaring Meg Mt Difficulty Pinot Gris - https://www.danmurphys.com.au/product/DM_705149?srsltid=AfmBOor7jOD3GiHLJPMuJRQ_aS0PshOby0oFT8mDNKZ2BUZaxX17Eo_l

Wine 3: Dopff Au Moulin Pinot Gris - https://www.danmurphys.com.au/product/DM_328945/dopff-au-moulin-pinot-gris?srsltid=AfmBOooLTm0fl232vVUcHpcuf5jR6YodT09qG7HGi081Z9onjImHGPcF

Wine 4: Santa Margherita Pinot Grigio - https://www.danmurphys.com.au/product/DM_907682/santa-margherita-pinot-grigio?srsltid=AfmBOor6s6UvGVVbXIllTqm8CTraexRDz_O8tYFdASJrnA3CYGsY_kYg

Message us your thoughts on this intriguing grape variety!

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Sweet red wine keeps flying off shelves, so we taste what people actually buy and try to work out what’s driving the demand. We get blunt about confected flavours, then land on a more useful answer: sweetness, spritz, and lower alcohol can make real sense with spicy food and for beginners. 

Buckle Up and if you want to play along... don't.

If you're a sucker for pain, wines below.

• https://www.yellowtailwine.com/en-au/product/shiraz/
• https://brownfamilywines.com.au/products/brown-brothers-dolcetto-and-syrah
• https://brownfamilywines.com.au/products/brown-brothers-cienna
• https://www.danmurphys.com.au/product/DM_6062659?store=3252&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:PMAX+-+Wine+-+Red+Wine::ds_keywords%3Dds_kw:&gad_source=1&gad_campaignid=23473283649&gbraid=0AAAAADidTxAL6mw1uqqsYfCYJAoeF6ga1&gclid=CjwKCAjw857RBhAgEiwAI-1yKMC1_PB1eVm01u0ZT7GhHsii4t9QaNhsyZ-JV9wbzgOVsQNRKcNu5hoCuhoQAvD_BwE

For the love of god. Don't do this.

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We jump from rare Grenache by the glass to the bleak reality of industry restructuring, and ask what keeps wine alive when the money and the politics turn cold. Along the way, we dig into Endeavour’s winery sell-off, a federal budget that leaves wine behind, and the real vineyard trade-offs behind water use and dry farming.

It's not all doom and gloom as Producer Austin spent the week discovering what "wellies" are and we thank Handpicked for bringing a bit of wine romance back into our lives.

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We sit down with Brendan Carter from Unico Zelo and Bottle Shock to unpack why the Riverland became synonymous with bulk wine and why that mindset blocks real solutions for growers. We chase the economics, the history, and the human cost, then land on a practical way to rebuild demand by putting place, old vines, and story back at the centre. 

If you have old vines, give us a call. 
If you know of old vines, give us a call. 

If you see Riverland on a label, buy it. 

Watch the whole video here!

https://www.youtube.com/watch?v=faIlImCDDs0

If you want to get in contact with Brendan Carter please email him below! 

brendan@unicozelo.com.au

https://bottleshock.tv/

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We test how much fried chicken changes what we taste in wine. 

We taste Fried Chicken (known for its 11 Secret Herbs & Spices)  with four different wines and land on a big big winner!

And the Winner is.... CHENIN BLANC!

https://www.danmurphys.com.au/product/DM_141243/boschendal-sommelier-selection-chenin-blanc?srsltid=AfmBOop4UKEn_vykFkkL9mg2IAoCboTZeH5nP3XG1TrnCFSP8-kVi8EA

I just really want to know if we have any listeners that are actually going to have KFC and and go to the effort of going and buying a $25 Chenin, but our listeners have done weirder... 

And keep your Unpopular Wine Opinions coming!

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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.

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Beechworth may be Australia’s smallest GI, but we taste why it’s become one of the most talked about premium wine regions in Australia. We dig into the price reality, the Beechworth Chardonnay obsession, and what makes the whites and reds feel so textured yet fresh.

• Schatz Sylvaner 2023 - https://www.vsandb.com.au/shop2/2023-schatz-sylvaner
• Willem Kurt Beechworth Chardonnay 2024 - https://www.willemkurtwines.com.au/wine/2024-chardonnay
• Fighting Gully Road Sangiovese 2024 - https://fightinggullyroadwines.com.au/shop/2024-Sangiovese-Beechworth-p720528942
• Unfortunately the Shiraz is no longer available but check out Castagna's catalog! - https://castagna.com.au/order-wine/

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“Prosecco” is one word, but it carries a whole fight about history, labelling, and who gets to own a name. We unpack the newly completed EU trade deal that lets Australian producers keep using Prosecco in Australia, while forcing a phase-out for exports over the next 10 years. If you’ve ever wondered why Champagne is protected, why Glera exists, or how a rebrand can ripple through shelves and sales, we lay it out in plain language and ask the hard question: is this a loss, or a chance for Australian sparkling wine to stand on its own?

Then we pivot from trade policy to pure excess with the latest record for the most expensive bottle of wine ever sold: a 1945 Domaine de la Romanée-Conti that went for around $1.5 million AUD. We talk about what that money is really buying, whether a bottle like that should ever be opened, and why rarity drives the fine wine collecting market in ways that have nothing to do with a simple “is it tasty?” test.

From there it gets practical: cellar door tastings, bus groups, and the new normal of seated experiences and tasting fees. Are wineries making wine tourism better, or accidentally training visitors to buy less after paying for the tour? We also take on the “move over Chardonnay” narrative and debate alternative grape varieties, with Aligoté becoming the lightning rod for a bigger question about consumer demand versus insider boredom.

If you enjoy smart wine chat with strong opinions, subscribe, share this with your wine group, and leave a review. Then jump into our socials and tell us: what would you rename Australian Prosecco, and are buses good or bad for wineries?

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We chase “quiet luxury” wines that give you the feel of Burgundy, Sancerre and cult Italian reds without the eye-watering price tags. We taste our way through smart substitutions, explain the label terms that trip people up, and call out where the value still holds.

Frankland Estate Isolation Ridge Riesling 2023 -  https://www.danmurphys.com.au/product/DM_118988?store=3252&gclsrc=aw.ds&e_cid=ps:ds:GOOGLE:PMAX+-+Wine+-+White+Wine::ds_keywords%3Dds_kw:&gad_source=1&gad_campaignid=23483242555&gbraid=0AAAAADidTxB5taZXXmyXEmO5_8vHauFAL&gclid=CjwKCAjw46HPBhAMEiwASZpLRKMv2kJmhrSiATAZYPPNelRbmVtM1qDi-3ukjbQEEmID8VberURdNxoC_c4QAvD_BwE

Peppoli Chianti Classico 2024 - https://www.nicks.com.au/products/2024-antinori-peppoli-chianti-classico?gad_source=1&gad_campaignid=1301565303&gbraid=0AAAAAD2Q_NVUOhIIpzJfCqtvyIpKtG35h&gclid=CjwKCAjw46HPBhAMEiwASZpLRJk9_3H0aaZggTqQlV4WGH34zOqB9nNL927BBu2ceFRxxvN036GnSBoCgjcQAvD_BwE

Serge Dagueneau & Filles Pouilly Fume Tradition 2024 - https://www.nicks.com.au/products/2024-serge-dagueneau-and-filles-pouilly-fume-tradition?gad_source=1&gad_campaignid=1301565303&gbraid=0AAAAAD2Q_NVUOhIIpzJfCqtvyIpKtG35h&gclid=CjwKCAjw46HPBhAMEiwASZpLRKHl1UMDLwOkUd6gOdCeSp6h8exfskWM2rhfQquv5074lu1p924qbRoCQLQQAvD_BwE

Head to the SPIEGELAU website through our link!

Use Code MEGMEL, and you will get a crazy 45%. It’s live until END OF DAY 24th April

Head to the website at https://www.spiegelau.com/en-au/shop?mtm_campaign=wwmm&mtm_kwd=digital&mtm_source=podcast#sort=bestSeller 

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Queensland wine sounds like it shouldn’t work, so we taste our way through the Granite Belt and talk through the climate science that makes it possible. Four bottles later, we’re genuinely shocked by how balanced, fresh, and buy-worthy these wines are. 

• Golden Grove Vermentino 2025 - https://www.goldengroveestate.com.au/product/2025-vermentino/
• Witches Falls Verdelho 2024 - https://witchesfalls.com.au/products/2024-provenance-verdelho?srsltid=AfmBOooNItw2Uwj-9Lgnv2x1FfBTV7-VHnuaNohQ0J8g1JlD857UnO5G
• Golden Grove Joven Tempranillo 2024 - https://www.goldengroveestate.com.au/product/2024-joven-tempranillo/
• La Petit Mort Qvevri Saperavi 2022 - https://marketwinestore.com.au/products/la-petite-mort-qvevri-saperavi?srsltid=AfmBOooFi2kpFtaywyFVXeM3qB3a_cfC2X4Cu1rfLxiqYlvkHvfdwVEB

Get up there when you get a chance and get to these wineries or just go online and support them!

Head to SPIEGELAU to take advanatge of the incredible 45% Off offer for our listeners!

https://www.spiegelau.com/en-au/shop?mtm_campaign=wwmm&mtm_kwd=digital&mtm_source=podcast#sort=bestSeller 

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We move through the week’s biggest wine headlines, from career-building opportunities in Adelaide to the very real stress of smoke over vineyards during harvest. We also unpack rising fuel costs, what redundancies signal about the market, and why Michel Rolland’s legacy still shapes how wine tastes today.

• Scholarships for under-35s to attend the International Masters of Wine Symposium in Adelaide in April 2027
• Why the MW symposium matters for contemporary issues, tasting and industry networks
• Controlled burns across Victoria during peak harvest and how fast timing changes raise risk
• Smoke monitoring, uncertainty around smoke taint, and why information flow matters in vintage
• A late and compressed vintage, tank space pressure, fatigue, and the added impact of heavy rain
• How Trump Iran conflict headlines feed fuel price stress, freight surcharges and visitation worries
• Why buying wine direct can matter more when costs jump across shipping and operations
• Warren Randall redundancies as a restructuring signal, not a one-off drama
• The end of the wine boom and the need for younger thinking in rebuilding the industry
• Michel Rolland’s influence on Bordeaux style, approachability, controversy and homogenisation debates

Thanks for listening to this episode and head to spiegelau.com for an absolute treat offer from SPIEGELAU to us and all our listeners. Remember to use the code MEGMEL and upgrade your wine collection. You deserve it!

Head to the website, it's https://www.spiegelau.com/en-au/shop#sort=bestSeller

Code: MEGMEL

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We taste and test how different glasses change the way wine shows up, from aroma to texture, with SPIEGELAU CEO Richard Voit. We land on a simple, practical setup for real life: buy fewer glasses, buy better, and match the glass to what you actually drink. 

Throughout this episode we try Riesling, Chardonnay, Pinot Noir (Of Course!) and even Champagne and the results left us shocked.

We've highlighted our favourite glasses from this experience for you!

• SPIEGELAU Definition Burgundy Glass 
• SPIEGELAU Definition Universal Glass 
• SPIEGELAU Lifestyle Burgundy Glass 

And a couple others we loved!

• SPIEGELAU Perfect Serve D.O.F 
• SPIEGELAU Perfect Serve Nick & Nora 

Until the 24th of April Wine with Meg & Mel  listeners have access to 45% off full priced items if you use our code "megmel" at checkout!

Head to - https://www.spiegelau.com/en-au/shop?mtm_campaign=wwmm&mtm_kwd=digital&mtm_source=podcast#sort=bestSeller 

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You know that moment on a weekend away when you’re standing in a local supermarket with bananas in one hand and a basket in the other, staring at a random wall of wine and thinking, “How am I meant to pick something good from this?” That’s the problem we set out to solve with a simple challenge: we’re heading to an Airbnb with mates, we each get $50, and we have to buy wine that delivers on both value and drinkability. No swapping bottles back onto the shelf, no overthinking, and yes, we absolutely forget to check whether the place has a corkscrew. 

We taste our way through supermarket sparkling wine (including a proper method traditional bottle), then get practical about what to look for when the shelves are slow-moving. Meg breaks down the hidden “lot number” clue that can tell you when sparkling was disgorged or bottled, and we talk honestly about how serving temperature can make a good pick feel even better. From there it’s a tour of budget whites with real holiday utility: Clare Valley Riesling as a sharp, zesty safe bet, Pinot Grigio marketing that doesn’t quite match the glass, and a $15 Soave that surprises us by being genuinely crowd-friendly. 

Then we push the budget to its limits with a litre bottle of Chardonnay and unpack why cheap Chardonnay can end up tasting sweet, overly tropical, or simply built to please the broadest possible palate. On reds, we land on a French Vin de France “mystery blend” that’s far more drinkable than it has any right to be, before debating whether cheap Sangiovese is a smart gamble in Australia. If you want straightforward wine shopping tips, supermarket wine picks, and a few laughs for your next holiday, hit play. Subscribe, share it with a mate who always panics at the bottle shop, and leave us a review with your own best budget wine find.

Winning Wines right here!

https://bluepyrenees.com.au/collections/sparkling/products/2022-blue-pyrenees-vintage-brut

https://winesellersdirect.com.au/products/pasqua-delle-venezie-soave-doc-2024-italy

https://www.thewinecollective.com.au/products/2023-la-ptite-pierre-rouge?currency=AUD&variant=41800285782125&utm_source=google&utm_medium=cpc&utm_campaign=Google%20Shopping&stkn=848595b13a55&/?utm_source=google_ads&utm_medium=ppc&utm_campaign=TWC_PMax_Shopping_TWC_Warehouse_AU&utm_term=51045064&utm_content=warehouse&gad_source=1&gad_campaignid=21044783965&gbraid=0AAAAADv9ltxqmYF5cfpBqLRRnkpQV8YCL&gclid=Cj0KCQjwj47OBhCmARIsAF5wUEGYNHdfoOHP4yLI1yix-UONZZH9KqcE7HsPaKANW9Xa2oh1jyPBQIAaArjoEALw_wcB

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We put goon on trial by tasting Bagnum versus a classic tap cask, blind, and learned just how easily packaging can mess with perception. Along the way we unpack why a Goon Bag can inflate (unintentionally, unlike Austin's high school pillows), what freshness really means in larger formats, and why the cheaper option can still be the best drink in the glass. 

• What counts as goon and why the tap matters 
• Bagnum versus cask pricing and how it plays out per bottle 
• The “inflated Bag” problem explained by CO2 and heat 
• Blind Sauvignon Blanc tasting WOW

Banrock Station Sauvignon Blanc

https://banrockstation.com.au/collections/our-wines/products/sauvignon-blanc-2l?variant=50397991698736

• Blind Shiraz tasting

WineSmith Shiraz 2025

https://www.winesmiths.com.au/premium-selection-shiraz-nv/RESSHI6.html

• Cost of goods in alternative packaging and why bigger is not always cheaper 
• Extraction, free run and pressings explained in plain language 
• Freshness tips for boxed wine and why retailer turnover matters 

Please make sure that you are following us on all the social platforms!

Listen next week as we tell you "what to buy when you're staring at a wall of WTF?!"

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We break down why hedge funds are shorting Treasury Wine Estates in plain language, explore how Victoria Wine posted a record year, and unpack Penfolds’ culture pivot with Troye Sivan and the switch from the Australian Open to F1. We close by mapping the new logic of event sponsorships and what authenticity now means for wine brands.

• How short selling works and why TWE is targeted
• Luxury strategy under China headwinds
• Why Victoria’s wine contribution hit records
• The role of exports, trade fairs, and funding
• Authenticity versus prestige for younger drinkers
• Penfolds x Troye Sivan collaboration strategy
• Shifting from AO/Melbourne Cup to F1 to reach new audiences
• De Bortoli at Melbourne Cup and brand stretch
• Sponsorship ROI, ethics, and audience fit
• Teaser for goon versus bagnums next week

Tune in next week for Goon Versus Bagnums!

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We test Thai favourites (roti with satay, pad Thai and green curry) against a tight wine list to find pairings that truly work. A skinsy white surprises with satay, Riesling shines with pad Thai, Moscato calms green curry, and a light red secretly turns up the heat.

We would love your feedback on this episode! 

Did you enjoy it, or do you want us to just shut up and keep giving you actual education about wine?

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What passes the Pub test?

Beyond catchy slogans and sleek aesthetics, where does alcohol marketing cross the line? We examine Australia’s ABAC standards through the lens of recent, real-world complaints. By breaking down which campaigns were cleared and which were banned, Mel takes us inside the alcohol marketing world and boy did we get an education!

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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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A fresh studio, a new season, and the most pressing question in Australian wine: how do we move a region built on volume toward a future built on value? We open with Riverland’s reality—cheap grapes, heavy irrigation, and a glut of ageing red—and ask whether protecting old vines and dialing back yields can spark a quality reset. Brendan Carter’s deep dive provides a hopeful blueprint, but we weigh the hard limits: rainfall differences, trellis vs bush vines, and the sheer scale that makes a Swartland‑style pivot harder here.

From there, we break down a $139m industry plan that puts dignity at the centre. Think concessional loans for growers to exit or replant, water leasing to manage transitions, safe removal of unsaleable stock, and a mandatory code of conduct to ensure minimum sustainable prices and fairer payment terms. It’s not just policy talk; it’s a roadmap to share risk more evenly so growers aren’t left carrying the cash flow burden while the market resets at home and abroad.

We also tackle the Gen Z question without the hand‑wringing. Wellness trends, tight budgets, and an explosion of formats—from no‑alc beer to smart RTDs—reshape habits, while most drinkers still want simple cues over flowery notes: when to open, how cold to serve, what to eat with it. Sustainability could bridge the gap. Two new grants push low‑emission packaging, including aluminium and flat recyclable PET that slash freight emissions and warehouse space without sacrificing weeknight quality. And for a dash of fun, we toast blœge—a bright red‑white blend that’s chillable, perfumed, and category‑breaking—plus a viral luxury bottle cameo reminding us that wine is story as much as substance.

If you care about Australian wine’s next chapter—from fair grower payments to climate‑smart bottles and fresher styles that meet how we actually drink—this one’s for you. Subscribe, share with a wine‑curious friend, and leave a review to help more listeners find the show. What change would you prioritise first?

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Bushfire season has arrived with brutal force, impacting Victorian wineries - this extra episode is to answer your questions around what this means.

From Strathbogie Ranges and Yea through to watch zones near the Yarra Valley, we map the fire lines, the shifting winds, and the hard choices facing growers who are only weeks from harvest. It’s not just scorched rows and lost stock; the bigger, quieter threat is in the smoke you can’t taste on the grape but can’t ignore in the glass.

We break down smoke taint in plain language: how guaiacol and m‑cresol bind to sugars in the vine, why reds are at higher risk, and how distance, density, and duration of smoke shape outcomes. You’ll hear how bench ferments and AWRI testing guide go or no‑go calls, why thresholds are so unforgiving, and when it makes sense not to pick at all. Along the way, we talk logistics on the ground—melted dripper lines, charred posts, closed roads, and the heartbreak of not being able to turn on irrigation during a heat spike. Spring frosts have already clipped yields in parts of Yarra and Beechworth, so the supply cushion is thin, and cellar doors are closing to keep roads clear, hitting tourism and cash flow at the worst moment.

Through it all, the wine community is rallying—offering fruit, sharing testing know‑how, and keeping information moving. If you want to help, start with your glass: buy Victorian wine, and where possible buy direct so every dollar lands with the producer. Share this conversation with friends who love Pinot, Shiraz, and the regions behind them. Subscribe for more grounded, no‑nonsense insights, leave a review to boost the signal, and tell us which wineries you’re backing so we can amplify and connect support.

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A glass of champagne in hand and a year’s worth of tasting notes on the table, we set out to crown ten wines that genuinely moved us. Not the priciest. Not the rarest. The bottles that delivered texture, balance and joy—whether poured at a barbecue, opened for a milestone, or discovered on a whim at the local.

We start with the unexpected: an Australian Arinto that lives in the mineral, nutty space between categories, and a Pouilly Fumé that rehabilitates Sauvignon Blanc with flint, smoke and structure. Then comes the conversation starter—a supermarket Chardonnay so composed and complete it became our benchmark for modern Margaret River style. From there, we travel to Beechworth for a savoury, high-country Nebbiolo that whispers Langhe without mimicry, and we revisit Tasmanian Pinot Noir for a masterclass in elegance over power. Barossa Syrah gets a fresh reading too: lifted perfume, red fruit purity and mineral lines that sidestep heaviness.

Discovery is half the fun. A Greek Agiorgitiko proves that twenty dollars can buy perfume, supple tannin and weeknight versatility. In the Yarra Valley, Giant Steps Applejack Pinot shows how precision and site expression can make a wine feel inevitable. We also make the case for patience with Scarborough’s The Obsessive Semillon—buy the current vintage, tuck it away, and watch citrus and lanolin unfurl into something profound.

And then our number one: Tim Adams Clare Valley Pinot Gris. Textural, floral, crisp and priced so you can pour it freely at Christmas lunch. When both a Master of Wine and a new wine lover choose the same bottle on merit, that’s the sweet spot we live for. Join us for the stories, the friendly arguments, and the practical buying tips to help you drink better without spending more.

If you enjoyed this year’s ride, follow our socials, share the episode with a friend who loves a good value find, and leave a quick review—your support helps us keep the glasses clinking next year. Cheers.

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We taste through Australian icons and ask what truly makes a wine “great”: site, story, structure, or time. From Great Western’s mineral Shiraz to Margaret River’s silky Cabernet, Grange’s legend and Noble One’s golden botrytis, we weigh value, ageability and joy.

• Best’s Bin 0 Shiraz 2021 as elegant, dark-fruited Great Western benchmark
• Continental climate, phenolic ripeness and stony granitic tannins
• Thompson Family Shiraz 2020 from 1868 pre-phylloxera vines
• Why cellaring matters and protecting historic vineyards
• Margaret River Cabernet structure versus Yarra Valley tannin
• Barrel selection and blending for balance and perfume
• Penfolds Grange history, pricing, ageing and corking clinics
• Botrytis mechanics behind Noble One and food matches
• Pride in Australian diversity and value at multiple price points
• Aldi picks: Chianti for weeknight food pairing and value

Make sure you come back for that until next time. Enjoy your next glass of wine and drink well

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We taste a line-up of Australian icons. From Tasmanian bubbles to Hunter Semillon, Canberra Shiraz Viognier, and Yarra Cabernet blends, we map style, site, and ageability with unashamed love for homegrown greatness.

• Arras Late Disgorged 2009 
• Tyrrell’s Vat 1 2019
• Tolpuddle Chardonnay 2004
• Clonakilla’s Shiraz Viognier 2024
• Yarra Yering Dry Red No. 1 2021

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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?

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Ever wondered how a $12 Italian white can stand toe-to-toe with a $40 benchmark? We bring Aldi Australia’s wine buyer, Jason, into the studio and pull back the curtain on how supermarket wines can be precise, expressive, and outrageously good value without cutting corners. From the first pour, it’s clear his approach is different: start with typicity, build texture with intention, and collaborate with winemakers until the brief becomes a glass of something you want a second pour of.

We kick off with a blind Soave face-off that tests preconceptions about price and provenance—two 100% Garganega wines, both mineral, mandarin-tinged, and savoury, separated mostly by label and cost. Jason breaks down how long-term producer partnerships, large-format oak, and lees work can deliver both freshness and mouthfeel at a price that shocks. We then dive into the craft behind their Tasmanian Pinot Gris—anchored in Alsace-like texture but kept nimble—and why he’ll skip famous appellations like Chablis if the quality-to-price equation isn’t right. His value isn’t “cheap”; it’s clarity of style at a smarter price.

Red lovers get plenty to sip on too. The Heathcote Shiraz brief leans Syrah: sustainably farmed fruit, a touch of whole bunch for lift, wild ferments, and large French oak for framing rather than flavour. The result is blue-fruited, perfumed, medium-bodied, and designed to be enjoyable beyond the first glass. We also unpack Marlborough Reserve Sauvignon, built from cooler Awatere acidity and main valley passionfruit, and a Central Otago Pinot that benefits from premium parcels seeking a home—proof that careful sourcing can turn constraints into elegance.

If you’re planning a summer spread, steal Jason’s relaxed Christmas lineup: Moscato d’Asti and Premier Cru Champagne to start, mineral Italian whites with seafood, then textural whites and bright Pinot with turkey and ham. You’ll hear honest talk about blind tasting, label design, and the quiet discipline that keeps a $3.49 bottle and a $20 bottle aligned to the same standard: it has to taste like where it’s from. Like conversations that challenge your palate and your budget? Hit play, subscribe, share with a wine-curious friend, and tell us the best value bottle you’ve opened lately.

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We blind taste Aldi’s Blackstone Paddock against renowned Australian bottles and were absolutely shocked by what we found.

• Aldi wines + our end of year partnership
• Aldi Blackstone Paddock Tasmanian Pinot Gris ($19.99) tasted with a renowned Tasmanian Pinot Gris worth approx $40 - a beautiful alsatian style with savoury notes and oily texture.
• Aldi Blackstone Paddock Margaret River Chardonnay ($19.99) tasted with a great $70 Margaret River Chardonnay. It emerged as a modern, flinty style. Daring, aimed at wine nerds - impressive.
• Aldi Blackstone Paddock Tasmanian Pinot Noir ($19.99) beside two other Tassie Pinot Noirs ($40 and $50) - the Aldi stood tall in quality, delivering finesse.
• Aldi Blackstone Paddock Margaret River Cabernet ($19.99) structure, tannin, and cellaring advice
• Why Aldi’s team leans into authentic regional profiles
• Availability notes and state restrictions on liquor sales
• Teaser for next week’s interview with the Aldi wine buyer

Check out your local Aldi store and explore the Blackstone Paddock range

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We blind-taste three Kunawarra Cabernets and then compare our notes to the wineries’ own descriptions to see what holds up. Along the way we share a science-backed look at regional character, practical decanting and cellaring advice, and a simple rule to spot trustworthy tasting notes.

Wines: 

• Redman 2022 Cabernet Sauvignon 
• Brand and Sons 2026 Cabernet Sauvignon 
• Zema Estate 2018 Cabernet Sauvignon 

Notes:
• what “old-school” Kunawarra Cabernet tastes like
• how tannin texture and bay leaf markers guide pairing
• why some marketing notes miss the mark
• which notes aligned with structure, age and balance
• decanting windows versus long-term cellaring
• how to read technical cues in tasting notes
• when “yummy” language is enough for drink-now wines
• pricing, vintages and value signals across three bottles
• a quick look at research on regional signatures

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Next week we unveil a new partnership — make a guess and tune in

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We taste the spritz surge head‑on, from peachy Bellina to zesty Zoncello, a spiced curveball, and a local bitter orange can, while unpacking how climate news nudges fine‑wine prices and how producers adapt. We share how to serve spritz properly, why real fruit matters, and why welcoming spritz grows the wine world.

• the spritz boom across Australian shelves and bars
• serving rules for balance with ice and citrus
• Zoncello's Bellina peach spritz ($25) as the crowd‑pleaser
• Zoncello’s lemoncello spritz ($25) hit and bold marketing
• Squeeling Pig apple and cinnamon ($16) as a winter‑leaning flavour
• SOFI’s local bitter orange cans (4 for $18) as an Aperol alternative
• climate news linking to lower fine‑wine prices
• regional style shifts driven by warming trends
• real fruit vs flavour additives in spritz
• gateway drinks that expand wine’s audience
• next week’s teaser on honest tasting notes

As always, please, if you enjoy our podcast. Rate reviewers. Give us however many stars you think we deserve. And then lastly, if you like our podcast, please send an episode to your friends. Put it on your socials. Help spread the word.

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We put the champagne opening myth to the test, comparing the quiet hiss to the party pop to see if bubble quality actually changes. Along the way we unpack Coravin’s medical-engineering roots, wine by the glass growth, and why glassware choice feels fussy yet useful.

• Coravin inventor’s medical background and impact
• How Coravin preserves wine using argon
• London and Melbourne leading wine by the glass
• Safety-first method for opening sparkling
• Charmat versus traditional method explained
• Blind tasting: pop versus hiss bubble texture
• Glassware choices for sparkling, aged Riesling, and red
• Theatre of wine versus practical service

Please leave a review and follow! 

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What if two Pinots from the same producer, made the same way, could still taste nothing alike? We uncork that mystery by tracing flavour back to elevation, aspect, soil and the quiet work of a long ripening season. Starting on the Mornington Peninsula with Ten Minutes by Tractor, we compare “Down the Hill” and “Up the Hill” and show how a cooler ridge delivers darker colour, finer tannins and perfume, while lower sites pour bright cranberry fruit and a touch more bunchy grip. The takeaway is simple and thrilling: site speaks, even when the label doesn’t list a formal sub-region.

Then we head to the Yarra Valley with Giant Steps, where single-vineyard Pinots translate geography into texture. Sexton in Gruyere ripens earliest and drinks fleshier with darker fruit and confident tannin. Applejack in Gladysdale steps higher for florals, red cherry and elegant structure. Bastard Hill climbs again, picking later and unfolding cardamom, Sichuan pepper and coiled energy that begs for time. With consistent winemaking across the range, the differences you taste are pure place—grey clays versus red volcanic soils, bushland buffering temperatures, row orientation guiding sunlight across the canopy.

Along the way we unpack how unofficial sub-regions coexist with Australia’s GI system, why row direction matters as much as slope, and how climate change has nudged former sparkling strongholds into still-wine brilliance. If Burgundy taught us to listen to parcels, Mornington and the Yarra are crafting an Australian dialect of terroir that any curious drinker can learn. Ready to taste the map instead of just reading it? Follow the journey, share it with a wine friend, and if you love this kind of deep dive, tap subscribe, leave a review, and tell us which vineyard you want us to visit next.

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Think all Pinot Noir is just “light red”? Three glasses say otherwise. We set up a controlled taste test with Handpicked’s single-vineyard Pinot from Tasmania, Mornington Peninsula, and the Yarra Valley to hear terroir speak without the noise of wildly different winemaking. The result is a crisp, side-by-side sensory map of Australian Pinot: an elegant, hibiscus-and-cranberry whisper from Tassie; a plush, red-cherry surge with velvet tannins from Mornington; and a taut, sour-cherry line with tomato leaf and structure from Yarra.

We start by framing why place matters—cool climates, longer hang time, and how flavour precursors accumulate—and then tackle the GI reality that Tasmania is still labelled under a single umbrella despite its diverse pockets like Coal River and Tamar. Keeping producer and intent constant at the $90 tier lets texture, aroma, and tannin shape become the guideposts. Along the way, we share the practical stuff: which dishes sing with each style (think Peking duck pancakes, confit duck, and crisp-skinned poultry), how to build an affordable group tasting night that outperforms a wine bar tab, and why premium, site-first winemaking doesn’t have to feel intimidating when you know what to expect in the glass.

There’s levity, too—a cheeky “Am I A Wine Wanker?” moment on bringing your own glass to a BYO—and genuine listener love for a tasting club that pairs our episodes with themed snacks. The biggest takeaway? Regionality in Australian Pinot isn’t a slogan; it’s visible in the colour, audible in the nose, and tactile in the tannin. Next, we zoom further to sub-regions to see if the fine grain holds up.

If you enjoy thoughtful tastings with real-world tips, hit follow, share this with your wine-curious mates, and leave a quick review—then tell us which region won your glass tonight.

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Wine scoring systems have proliferated, leaving many consumers confused about who to trust when choosing their next bottle. We break down the differences between wine shows, critic ratings, classifications, and journalistic approaches to help you navigate the complex world of wine recommendations.

• Wine shows use panels of expert judges who taste wines blind, scoring on a 100-point scale
• Judges award bronze (85-89), silver (90-94), and gold (95+) medals based on technical merit
• The Real Review groups wines by variety for comparative tasting, with critics having freedom to taste non-blind
• Halliday Wine Companion uses regional specialists who focus on terroir-specific excellence
• Langton's Classification is data-driven, ranking wines based on auction performance and collector demand
• Wine writer Max Allen avoids scoring altogether, focusing on storytelling and context
• Regional wine shows offer valuable insight into local specialties
• Personal preferences should ultimately guide your wine choices

To find wines you'll truly enjoy, consider which approach aligns with your own preferences and use these systems as helpful guides rather than definitive judgments.

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Meg and Mel dive into the groundbreaking Endeavor wine industry report that reveals surprising insights about Australian wine consumption patterns across demographics and regions.

• Affluence drives wine purchase more than age, with wealthy consumers favouring Champagne, Chardonnay, and surprisingly, Riesling
• Gen Z unexpectedly over-indexes on Champagne consumption despite limited budgets
• Tasmania and Western Australia show the strongest loyalty to their local wine regions
• The Yarra Valley is experiencing growth while Tasmania faces market challenges despite producing top-rated sparkling wines
• Victoria drives wine trends like Pinot Noir and spritz culture that spread across Australia
• Queensland shows unique preferences for New Zealand wines and sweeter styles
• Prosecco dominates the sparkling category nationwide, particularly from King Valley
• Millennials are just now coming into red wine and Champagne as their palates mature and incomes increase
• Each Australian state displays distinct wine personality profiles that reveal cultural differences

Find the complete "State of Grapes" report online for more insights into Australia's wine consumption patterns.

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It came to our attention that our Nebb ep wasn’t uploaded currently so you all never heard us Greek out over one of our fav grapes… well…  here it is! 

Meg and Mel explore the world of Nebbiolo, comparing Australian examples from Victoria with Italian classics from Piedmont.

• Nebbiolo is known for its paradoxical nature - light in colour but powerful in tannin and structure
• Classic descriptors include tar, roses, dried cherries, and a distinctive "bricky" character
• Pizzini La Volpe Nebbiolo ($35) from King Valley offers an approachable entry point to the variety
• Traviati Beechworth Nebbiolo ($45) presents a more serious, age-worthy Australian expression
• Fontana Freda Langhe Nebbiolo ($40-45) shows distinctive herb notes alongside tar and roses
• Fontana Freda Barolo 2019 ($95) demonstrates the depth, complexity and powerful tannins expected from Barolo
• Australian Nebbiolo may never become as mainstream as Sangiovese but offers excellent value and quality
• Nebbiolo is perfect for autumn dining, pairing beautifully with mushrooms, truffles and hearty dishes

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