WEBVTT - How to entertain well - without overspending

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<v Speaker 1>Welcome to How Do They Afford That? The podcast that

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<v Speaker 1>peaks into the financial lives of everyday Australians. I'm Michael Thompson.

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<v Speaker 1>I'm an author and the co host of the business

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<v Speaker 1>news podcast Fear and Greed. As always, I'm with Canna Campbell,

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<v Speaker 1>financial planner and founder of Sugar Mamma TV, the financial

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<v Speaker 1>literacy platform covering YouTube podcasts, Instagram threads, TikTok and more,

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<v Speaker 1>including books like our upcoming book, Twelve Months of Financial Freedom. Canna, Hello, Hello,

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<v Speaker 1>how are you very good? And I'm excited because we've

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<v Speaker 1>got a guest in the studio today, but we'll get

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<v Speaker 1>to that in the moment. First, I need to ask

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<v Speaker 1>you a couple of quick questions. Oh why are you

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<v Speaker 1>worried about that? I do this in every episode. The

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<v Speaker 1>entire structure of every episode is me asking you questions.

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<v Speaker 1>I all right, come on, all right, we're going to

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<v Speaker 1>talk about entertaining YEP today. It's something that I think

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<v Speaker 1>most people enjoy.

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<v Speaker 2>Tom and I love having people over for us. It's

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<v Speaker 2>really important.

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<v Speaker 1>Noted that I have never been invited. I thought you

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<v Speaker 1>weren't much of an entertainer. Now I find out that

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<v Speaker 1>it's everyone but met.

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<v Speaker 2>Huge homebody and I love having people in my home.

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<v Speaker 1>Okay, it can get expensive though, can't Oh yes, very

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<v Speaker 1>very quickly, food, drinks, presentation.

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<v Speaker 2>Damage to the house, damage to the house.

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<v Speaker 1>What kind of parties are you having?

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<v Speaker 2>Like kids, wear and tear?

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<v Speaker 1>Yeah, oh okay, all right, it's not this picture of this.

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<v Speaker 2>Things get broken, all right, Okay, drawing on the walls.

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<v Speaker 1>Yeah, So today, how do you entertain well without overspending?

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<v Speaker 1>Is the goal? Okay, that's what we're going to do. Okay,

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<v Speaker 1>when people are hosting, where do people tend to overspend?

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<v Speaker 1>Do you think is it in the food? Just trying

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<v Speaker 1>to impress, I would say.

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<v Speaker 2>The alcohol first, you know, assuming you're serving alcohol is

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<v Speaker 2>because you know, wine, champagne, spirits, you can do a

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<v Speaker 2>cocktail that can be very expensive. Then, you know, we

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<v Speaker 2>always want to make sure that we have more than

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<v Speaker 2>enough food because you can't have guests leaving hungry. And

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<v Speaker 2>obviously you want to make sure the food is nice.

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<v Speaker 2>So it's often the ingredients or where we go and

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<v Speaker 2>buy the food from. It's you know, special occasions, it's

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<v Speaker 2>going to cost more.

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<v Speaker 1>Any if you're serving any kind of meat whatsoever.

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<v Speaker 2>Kind of start about seafood.

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<v Speaker 1>Do you do that occasionally?

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<v Speaker 2>Yes, I'm I'm really crap in the kitchen now I

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<v Speaker 2>pull this schools're probably I haven't had you over. But

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<v Speaker 2>Tom is very good and Tom likes he'll spend on

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<v Speaker 2>meat and seafood.

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<v Speaker 1>Actually, do you think there's a pressure to impress?

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<v Speaker 2>Definitely? Okay, whether whether you want to admit it or not,

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<v Speaker 2>I mean, it definitely is a reflection you're serving people

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<v Speaker 2>eat with food poisoning, or people leave hungry, or people

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<v Speaker 2>sleep going.

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<v Speaker 1>Wow middle ground.

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<v Speaker 2>Though you know it is a little bit embarrassing, So

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<v Speaker 2>there is a lot of pressure to perform, you know,

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<v Speaker 2>to make sure filling everyone's buckets and glasses and bellies.

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<v Speaker 2>Of course most import the belly in the most responsible way. Possibly,

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<v Speaker 2>are you.

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<v Speaker 1>Something I can bring a bucket to our house then

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<v Speaker 1>and it.

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<v Speaker 2>Please don't again? Then I have to feel at that.

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<v Speaker 2>I don't think I can cope with that pressure.

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<v Speaker 1>Do you think that that guests though tender? Do you

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<v Speaker 1>think we overestimate what guests are actually noticing? I'm just

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<v Speaker 1>trying to think, yes, like you spend, God, this must

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<v Speaker 1>be perfect and this must be great, and this must

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<v Speaker 1>be fantastic. But generally guests don't care that much.

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<v Speaker 2>Yeah. I think also from a like I have this

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<v Speaker 2>running joke with my girlfriends where if we ever want

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<v Speaker 2>our homes to like to be really tidy and organized

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<v Speaker 2>and clean, throw a dinner party, because the pressure you'll

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<v Speaker 2>put on yourself to like clean, all the things that

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<v Speaker 2>you've been putting off for a really long time will

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<v Speaker 2>suddenly get done.

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<v Speaker 1>Yeah. I think that's absolutely right. What last question before

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<v Speaker 1>we bring in our guest for you? Now that we've

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<v Speaker 1>established that you are an entertainer and that you do

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<v Speaker 1>enjoy having people to your house, but what makes a

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<v Speaker 1>great night laughter?

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<v Speaker 2>Yes, like the connection with like friends and family having

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<v Speaker 2>them in your home, like your home is like it's

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<v Speaker 2>going to sound a bit spiritual, but you've got to

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<v Speaker 2>be really careful as to who you have in your home. No,

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<v Speaker 2>look at you sulking at me. We're renovating. When we've

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<v Speaker 2>done the bit of the backyard, we'll have you and

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<v Speaker 2>the kids over. But I'm just waiting for the house

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<v Speaker 2>to be perfect for you. I just don't want to show.

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<v Speaker 1>You anything less that's fair, I would judge, you know.

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<v Speaker 2>Really, it's about connecting, having fun, building memories, having moments,

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<v Speaker 2>building up those inside jokes, the inside humor, Like I

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<v Speaker 2>think that's the richness of having someone in your home,

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<v Speaker 2>and the energy their energy in your home is also

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<v Speaker 2>something very important and sacred and precious. So I'm careful

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<v Speaker 2>as to who I have in our home as well.

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<v Speaker 2>So I know I'm making it sound like I hate

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<v Speaker 2>you and I'm faced. I'm so nice to you on

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<v Speaker 2>the podcast, but I haven't had you over. I promise

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<v Speaker 2>to have you over. Just give me a bit more

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<v Speaker 2>time to get the house in the water, all right,

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<v Speaker 2>that's fine, two years, give me three months.

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<v Speaker 1>Two months, all right, we're on okay. Obviously we want

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<v Speaker 1>to do this without breaking the bank, right, And this

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<v Speaker 1>is the thing that I keep coming back to is

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<v Speaker 1>that it is just a really expensive thing to do this.

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<v Speaker 1>But you want your guests to have a good time.

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<v Speaker 1>You want everyone to walk away just going oh that

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<v Speaker 1>was actually really fun and not fun.

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<v Speaker 2>That was great. That was the goal.

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<v Speaker 1>That was a great night. That was the best night ever.

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<v Speaker 1>Too much, No, not all the best night ever, okay,

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<v Speaker 1>But one area where I think people do tend to

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<v Speaker 1>feel a lot of pressure, and it was actually the

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<v Speaker 1>one that you picked out straight up, that where people

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<v Speaker 1>tend to overspend and feel that pressure is on the drinks, right,

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<v Speaker 1>And I would say that's particularly wine, because if you

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<v Speaker 1>are on the outside, it feels like a very kind

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<v Speaker 1>of opaque world where it's a bit hard to know

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<v Speaker 1>what's what, and it's a bit hard to know what's

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<v Speaker 1>good value, and it's a bit hard to know what's

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<v Speaker 1>kind of good quality, and you end up just buying

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<v Speaker 1>labels and you spend a fortune because I do.

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<v Speaker 2>I just go, oh, well, that's a footy five dollar bottle.

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<v Speaker 2>That's expensive, but it must be good because it's forty

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<v Speaker 2>five to fifty dollars, and I buy that when I'm

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<v Speaker 2>sure there's something that's just as good that's thirty.

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<v Speaker 1>Well, have I got a surprise for you? It's not

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<v Speaker 1>so much a surprise because he's standing in the studio

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<v Speaker 1>right next day.

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<v Speaker 2>Yeah, beIN is curtain, that's.

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<v Speaker 1>Right, and pull it back. And here we are. We

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<v Speaker 1>have joined in the studio today by someone who is

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<v Speaker 1>going to help us navigate the world of wine. Roger

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<v Speaker 1>Bond is a wine merchant at Dan Murphy's, which is

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<v Speaker 1>a very cool job. I've got to say. Dan Murphys

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<v Speaker 1>is a great supporter of this podcast. Welcome Roger to

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<v Speaker 1>the show. Thank you for coming in, Thank you for

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<v Speaker 1>having me today. Okay, tell me first of all, before

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<v Speaker 1>we get to wine and what we should actually be choosing,

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<v Speaker 1>How on earth do you become a wine merchant? Because

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<v Speaker 1>you know a lot about wine.

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<v Speaker 3>I tend to forget how much I actually do know,

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<v Speaker 3>but I realized that I've just done many years of

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<v Speaker 3>actual study in regards to it. It started off because

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<v Speaker 3>I had employees didn't know the difference between Chardonnay and

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<v Speaker 3>Savion Blanc, and I was like, how do I help them? So?

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<v Speaker 3>And this was before Dan Murphy's, prior to COVID actually,

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<v Speaker 3>and I found that I really enjoyed learning about wine.

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<v Speaker 3>The more you realize and the more you learn, the

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<v Speaker 3>more you realize you don't know, which is the incredible

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<v Speaker 3>part of it. And there's an entire world of wine

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<v Speaker 3>out there, not just what we know my bed.

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<v Speaker 1>Do you find then that it can I referred to

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<v Speaker 1>it as being quite an opaque world, which in terms

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<v Speaker 1>of if you don't know, if you're on the outside

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<v Speaker 1>of it and you are just going into into Dan's

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<v Speaker 1>and looking for something, there's a lot to choose from, yes,

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<v Speaker 1>and just knowing where to start, and so you tend

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<v Speaker 1>to gravitate towards the labels that you know, and as

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<v Speaker 1>we talked about Canada, the price tag because you go, Okay,

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<v Speaker 1>I want to buy a quality I want to impress,

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<v Speaker 1>but I don't know where to start. Kind of is

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<v Speaker 1>that probably the number one mistake that people make, just

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<v Speaker 1>by not taking it a little bit of a deeper

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<v Speaker 1>dive into it and asking for some help.

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<v Speaker 2>Yeah.

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<v Speaker 3>Absolutely, But I do also acknowledge that a lot of

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<v Speaker 3>people are very time poor in regards to what they're

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<v Speaker 3>looking for, especially when they've got parties and events. So

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<v Speaker 3>all of those like kind of big labels, they're quality products,

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<v Speaker 3>but there are always labels out there which you might

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<v Speaker 3>not have heard of, which are incredible producers who will

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<v Speaker 3>be doing a very similar level of quality and you

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<v Speaker 3>can get it for a much better price.

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<v Speaker 1>Yeah, And listeners to the podcast may have heard the

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<v Speaker 1>US talking about the Best in Glass Wine Awards, which

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<v Speaker 1>is basically a fantastic way to learn about some of

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<v Speaker 1>these different varieties, different brands that you may not have

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<v Speaker 1>heard of, but that have been kind of selected by

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<v Speaker 1>wine merchant like you for people to try.

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<v Speaker 3>Yes, And I was on the judging panel, which is.

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<v Speaker 2>We feel very privileged.

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<v Speaker 3>Yeah, so it was a lot of fun being able

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<v Speaker 3>to taste a broad selection of wines which are available

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<v Speaker 3>across the country. So that's one of the things that

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<v Speaker 3>we wanted to do. A lot of the big names

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<v Speaker 3>and reviews in wine will be about wines which you

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<v Speaker 3>might be able to buy only at the solstice, if

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<v Speaker 3>you're standing outside in the sun waiting in line, and then.

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<v Speaker 1>Once you've got it, you've got to leave it. Cellard

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<v Speaker 1>for twenty five years at eighteen degrees celsius exactly exactly.

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<v Speaker 3>These are wines which are available to drink straight away.

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<v Speaker 1>That's important because if you're having a party, chances are

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<v Speaker 1>you are going in on the Friday and the parties

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<v Speaker 1>on the Saturday.

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<v Speaker 2>Or you're picking it up on the way to the party.

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<v Speaker 1>That's a very good Poh.

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<v Speaker 3>Yes, yes that happens.

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<v Speaker 1>Can you tell me more about the judging process, because

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<v Speaker 1>I'm just fascinated by this. Do you do they kind

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<v Speaker 1>of line them all up?

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<v Speaker 3>Is it?

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<v Speaker 1>Blind? Tastings and labels are removed and you've got to.

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<v Speaker 3>There's a lot of that involved a lot and no,

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<v Speaker 3>we don't swallow any of the wine so we have

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<v Speaker 3>to make sure that we split it all out.

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<v Speaker 1>It's being responsible wise.

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<v Speaker 3>Absolutely, but we've got to take detailed notes about it.

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<v Speaker 3>I tell you how I judge. I write down what

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<v Speaker 3>is my first impression of the wine straight away, just

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<v Speaker 3>usually a couple of words that I'm feeling on the palette,

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<v Speaker 3>just straight up, and that helps guide how I feel

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<v Speaker 3>about the wine. And then I get into the nitty

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<v Speaker 3>gritty as to how it's it's done properly. But yeah,

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<v Speaker 3>it helps me helps me select the winners.

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<v Speaker 1>Oh, that is amazing, and so you can actually form

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<v Speaker 1>an opinion just from that first moment that it touches the.

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<v Speaker 3>Tongue absolutely absolutely, but then also like there's a more

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<v Speaker 3>complex system involved with it as well.

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<v Speaker 1>All right, well, we are all about trying to make

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<v Speaker 1>the complex simple this podcast. So what I'm going to

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<v Speaker 1>do after a break, I want you to give us

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<v Speaker 1>some names if you can, and we'll kind of put

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<v Speaker 1>some scenarios to you of some different kind of parties

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<v Speaker 1>and things like that Canna might be holding or go and.

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<v Speaker 2>Start with a family barbecue in the backyard in the

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<v Speaker 2>month of say July. So it's going to be cold, okay,

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<v Speaker 2>So it's obviously after the break, but just to get

0:11:22.760 --> 0:11:26.440
<v Speaker 2>you ready for Michael and his family.

0:11:26.760 --> 0:11:27.560
<v Speaker 1>Okay, I like this.

0:11:27.600 --> 0:11:28.480
<v Speaker 2>It's got to be budget friend.

0:11:28.760 --> 0:11:31.240
<v Speaker 1>I like that you're manifesting now me actually coming to

0:11:31.320 --> 0:11:35.280
<v Speaker 1>your house. It happen for a gathering. One question before

0:11:35.280 --> 0:11:40.679
<v Speaker 1>we get to the break. Do people overspend because they

0:11:40.840 --> 0:11:43.640
<v Speaker 1>just want safety so they go for that brand, they

0:11:43.679 --> 0:11:46.240
<v Speaker 1>go for that price tag. Do you actually see this

0:11:46.320 --> 0:11:48.640
<v Speaker 1>happening and do you just want to just go come

0:11:48.640 --> 0:11:50.559
<v Speaker 1>over here? Have you tried this instead?

0:11:50.760 --> 0:11:55.560
<v Speaker 3>Absolutely? That is my reason for being It's why I

0:11:55.600 --> 0:11:58.080
<v Speaker 3>come to work every single day is to help people

0:11:58.880 --> 0:12:03.000
<v Speaker 3>find the best best wine at the best price as well.

0:12:03.040 --> 0:12:06.920
<v Speaker 3>And not everyone's buying like this fancy French label. Sometimes

0:12:06.960 --> 0:12:08.839
<v Speaker 3>they're after something which is more accessible.

0:12:09.000 --> 0:12:12.400
<v Speaker 1>Yeah. So I think then we can safely say that

0:12:12.400 --> 0:12:15.559
<v Speaker 1>that expensive doesn't necessarily mean better.

0:12:16.080 --> 0:12:17.080
<v Speaker 3>Oh no, not.

0:12:17.520 --> 0:12:19.920
<v Speaker 1>The look of horror on your face when I said that,

0:12:20.080 --> 0:12:22.400
<v Speaker 1>just then, that is not a principle that you live by.

0:12:22.480 --> 0:12:24.800
<v Speaker 1>Right there are there are kind of good value things

0:12:24.800 --> 0:12:25.720
<v Speaker 1>at all price points.

0:12:25.760 --> 0:12:29.360
<v Speaker 3>Absolutely. People some people think that I'm drinking like you know,

0:12:29.520 --> 0:12:33.080
<v Speaker 3>Montrachet every single night. That is absolutely not the truth.

0:12:33.160 --> 0:12:36.600
<v Speaker 3>I have a mortgage, so it is something which is

0:12:36.679 --> 0:12:37.640
<v Speaker 3>very conscious for me.

0:12:38.480 --> 0:12:40.760
<v Speaker 1>All right, let's take a quick break. When we come back,

0:12:40.960 --> 0:12:43.200
<v Speaker 1>we are getting some names, and so if you need

0:12:43.240 --> 0:12:45.600
<v Speaker 1>a moment to go and get a pen and at

0:12:45.640 --> 0:12:48.080
<v Speaker 1>a piece of paper to write these down, these suggestions

0:12:48.080 --> 0:12:50.680
<v Speaker 1>for wines that you might want to try without breaking

0:12:50.679 --> 0:12:52.480
<v Speaker 1>the bank. We'll be back in a moment to do that.

0:12:59.280 --> 0:13:02.480
<v Speaker 1>Can are we talk today about how to entertain well

0:13:02.840 --> 0:13:06.640
<v Speaker 1>without overspending, with a real focus on wine. And we

0:13:06.679 --> 0:13:08.839
<v Speaker 1>have an expert in the studio. We've got Roger Bond

0:13:08.880 --> 0:13:11.360
<v Speaker 1>with us, is a wine merchant at Dan Murphy's and

0:13:11.440 --> 0:13:13.840
<v Speaker 1>he's about to take us through some of the wines

0:13:14.360 --> 0:13:18.160
<v Speaker 1>that you can try for different scenarios, And so can

0:13:18.240 --> 0:13:21.640
<v Speaker 1>I gave us an example, just a random scenario that

0:13:21.720 --> 0:13:24.840
<v Speaker 1>she pulled out of a of a backyard barbecue. Let's

0:13:24.840 --> 0:13:27.360
<v Speaker 1>say it's in the warmer months. If that's all right? Can?

0:13:27.360 --> 0:13:28.280
<v Speaker 1>If I can make it?

0:13:28.440 --> 0:13:30.480
<v Speaker 2>Oh, you want to delay coming over. I haven't even

0:13:30.600 --> 0:13:33.480
<v Speaker 2>formally invited you, who already trying to reschedule me. It's

0:13:33.559 --> 0:13:36.440
<v Speaker 2>a later date, two seasons later.

0:13:36.440 --> 0:13:39.079
<v Speaker 1>Let's say October November. So it's nice and warm. I

0:13:39.120 --> 0:13:40.960
<v Speaker 1>don't want to be sitting in the backyard and shivering.

0:13:41.440 --> 0:13:45.360
<v Speaker 1>So are summer barbecue? What should we be looking at?

0:13:46.800 --> 0:13:48.559
<v Speaker 3>Some are barbecue red or white?

0:13:49.240 --> 0:13:50.679
<v Speaker 2>Is that with white white?

0:13:51.480 --> 0:13:55.480
<v Speaker 3>So for me, I find sometimes that you're Savian. Blanc

0:13:55.679 --> 0:13:59.720
<v Speaker 3>Charoneys can be polarizing to some people, so I would

0:13:59.800 --> 0:14:03.560
<v Speaker 3>use ually suggests maybe a grizzio because it's light, it's easy,

0:14:03.760 --> 0:14:09.000
<v Speaker 3>it's fun think about names out of the King Valley.

0:14:09.240 --> 0:14:12.760
<v Speaker 3>So Paisine is a really lovely producer in the King Valley.

0:14:13.120 --> 0:14:16.960
<v Speaker 3>They're Italian immigrants that bought their wine making to the

0:14:17.040 --> 0:14:19.320
<v Speaker 3>King Valley. They do it a very similar style to

0:14:19.360 --> 0:14:21.080
<v Speaker 3>what you can get out of Italy, which I think

0:14:21.120 --> 0:14:23.360
<v Speaker 3>is really lovely. And they do a number of different

0:14:23.440 --> 0:14:26.200
<v Speaker 3>varietals as well too. So if you're not interested in

0:14:26.240 --> 0:14:30.800
<v Speaker 3>pino griggio, anice is a fantastic option which you can use.

0:14:31.520 --> 0:14:35.160
<v Speaker 2>Well okay, I love that you like furiously writing.

0:14:35.560 --> 0:14:38.800
<v Speaker 1>No, we are taking this very seriously, so okay, okay,

0:14:38.840 --> 0:14:46.360
<v Speaker 1>So that's the summer barbecue. What about a winter rose?

0:14:46.920 --> 0:14:49.240
<v Speaker 1>Oh okay, okay, all right, sorry, this is still for

0:14:49.280 --> 0:14:50.200
<v Speaker 1>when I come to your post.

0:14:50.520 --> 0:14:54.840
<v Speaker 2>Yes, it's now been shifted from winter to summer. You're

0:14:55.160 --> 0:14:57.320
<v Speaker 2>if forget about it? So what about a rose.

0:14:58.200 --> 0:15:00.840
<v Speaker 3>So a lot of people throughout the world are very

0:15:00.880 --> 0:15:04.960
<v Speaker 3>interested in those Provence styles, but we produce some absolutely

0:15:05.000 --> 0:15:08.680
<v Speaker 3>fantastic rosees here in Australia as well. That's your favorite

0:15:08.920 --> 0:15:13.120
<v Speaker 3>dominic potet. So they do one called the Fontaine, which

0:15:13.200 --> 0:15:14.600
<v Speaker 3>I think is really much had that.

0:15:14.760 --> 0:15:16.800
<v Speaker 2>It's great. Yeah, it's bottle too.

0:15:16.920 --> 0:15:21.680
<v Speaker 3>Yeah, very lovely. It's in that very classic, easy drinking style.

0:15:22.080 --> 0:15:25.480
<v Speaker 3>And remember when you're hosting a barbecue, it's not about

0:15:25.560 --> 0:15:29.800
<v Speaker 3>the about the wine being center. The wine should be

0:15:29.840 --> 0:15:33.840
<v Speaker 3>the lubrication for the conversation, not the focus of it.

0:15:34.840 --> 0:15:37.720
<v Speaker 1>Can I be really crude then and ask kind of

0:15:37.720 --> 0:15:40.800
<v Speaker 1>what price points are we looking at for these without

0:15:40.840 --> 0:15:45.720
<v Speaker 1>being specific? Kind of what's the general ballpark for some

0:15:45.800 --> 0:15:47.040
<v Speaker 1>of these wines that you're mentioning?

0:15:47.200 --> 0:15:48.720
<v Speaker 3>So a lot of these wines are going to be

0:15:48.800 --> 0:15:52.640
<v Speaker 3>under thirty dollars. Some will also be under fifty as

0:15:52.680 --> 0:15:53.200
<v Speaker 3>well too.

0:15:53.360 --> 0:15:56.160
<v Speaker 1>Okay, all right, this is good. So you're getting these

0:15:56.160 --> 0:15:59.600
<v Speaker 1>are recommendations from one of the judges of the Best

0:15:59.640 --> 0:16:02.680
<v Speaker 1>in England Las Wine Awards. This is good. You're happy

0:16:02.760 --> 0:16:06.840
<v Speaker 1>to move on from the summer barbecue particularly, have.

0:16:06.760 --> 0:16:08.200
<v Speaker 2>A lot of friends who love a good rose.

0:16:08.440 --> 0:16:10.680
<v Speaker 1>Yeah, it is it does feel like it has been

0:16:10.680 --> 0:16:14.080
<v Speaker 1>a very on trend drink for the last few years.

0:16:14.480 --> 0:16:18.880
<v Speaker 1>What about what about a winter dinner? So it's it's

0:16:19.040 --> 0:16:22.480
<v Speaker 1>having a maybe dinner party. Can anyone have dinner parties

0:16:22.520 --> 0:16:26.760
<v Speaker 1>these days? Not really? What about what about you're having

0:16:26.800 --> 0:16:29.520
<v Speaker 1>friends over in winter? It's a bit cold.

0:16:29.360 --> 0:16:30.560
<v Speaker 2>Cheese nice cheese plate.

0:16:30.800 --> 0:16:36.040
<v Speaker 3>Yeah, yeah, I like this A red Chaz Australia still

0:16:36.440 --> 0:16:39.800
<v Speaker 3>loves charas. We haven't fallen out of love with it.

0:16:39.800 --> 0:16:45.280
<v Speaker 3>It is definitely a number one selling grown drunk wine

0:16:45.400 --> 0:16:48.320
<v Speaker 3>in the country or wine red wine style from where

0:16:48.560 --> 0:16:52.560
<v Speaker 3>in Australia, well, South Australia is definitely the most popular.

0:16:53.840 --> 0:16:57.000
<v Speaker 3>In our Best in Glass Awards tour, Brick the Sporn

0:16:57.120 --> 0:17:02.160
<v Speaker 3>Charants took out the best, so absolutely fantastic wine. This

0:17:02.240 --> 0:17:04.600
<v Speaker 3>is one that I would usually point to in store

0:17:04.680 --> 0:17:08.320
<v Speaker 3>because it's a wine that I did say that this

0:17:08.359 --> 0:17:10.760
<v Speaker 3>wine is ready to drink straight away, and it definitely is.

0:17:10.960 --> 0:17:13.720
<v Speaker 3>But if you've forgot about it, you've left it underneath

0:17:13.760 --> 0:17:18.000
<v Speaker 3>the house for five six years, it become even better.

0:17:18.240 --> 0:17:20.800
<v Speaker 1>Oh really, see that's kind of good, right. You want

0:17:20.840 --> 0:17:24.879
<v Speaker 1>something that if then someone cancels on your dinner, you

0:17:25.000 --> 0:17:27.080
<v Speaker 1>just pop that wine back into the cupboard, leave it

0:17:27.119 --> 0:17:28.880
<v Speaker 1>for five years for the next time they come over,

0:17:29.320 --> 0:17:30.920
<v Speaker 1>and the wine has improved.

0:17:30.680 --> 0:17:32.200
<v Speaker 2>And potentially gone up in value.

0:17:32.400 --> 0:17:34.600
<v Speaker 1>Yes, that's a good point as well. I love that

0:17:34.680 --> 0:17:35.119
<v Speaker 1>you went.

0:17:35.040 --> 0:17:37.200
<v Speaker 2>To that, not financial advice, No.

0:17:37.200 --> 0:17:41.320
<v Speaker 1>No, probably not. Okay, what about then? And this is

0:17:41.320 --> 0:17:48.160
<v Speaker 1>a big one, a celebration. Right when we are talking celebration,

0:17:48.320 --> 0:17:52.480
<v Speaker 1>you think bubbles, and there is the almost the default

0:17:52.800 --> 0:17:56.520
<v Speaker 1>setting to go, okay, I must go French champagne so

0:17:56.560 --> 0:17:59.200
<v Speaker 1>that a people will know that it's quality and also

0:17:59.280 --> 0:18:01.400
<v Speaker 1>that they know that I've spent enough money on it

0:18:01.440 --> 0:18:03.720
<v Speaker 1>that I've done it like a cheap skate. There we go.

0:18:03.800 --> 0:18:05.679
<v Speaker 1>I was trying to tiptoe around that, but yes, that

0:18:05.760 --> 0:18:07.880
<v Speaker 1>is it. What do we do.

0:18:09.520 --> 0:18:12.280
<v Speaker 3>If you still want to stay in France? So, France

0:18:12.400 --> 0:18:15.720
<v Speaker 3>is a really big country that produces a style of

0:18:15.760 --> 0:18:19.000
<v Speaker 3>wine called method traditional. So that is what champagne is.

0:18:19.520 --> 0:18:22.920
<v Speaker 3>But champagne started a lot later than a region much

0:18:22.960 --> 0:18:26.680
<v Speaker 3>further south, so Cremont de le Moux, which is down

0:18:26.840 --> 0:18:32.840
<v Speaker 3>on a Mediterranean border. They produce some absolutely fantastic sparkling

0:18:32.880 --> 0:18:36.600
<v Speaker 3>wine at a fraction of the price of champagne. So

0:18:37.040 --> 0:18:40.280
<v Speaker 3>I usually suggest this for parties and events. So you

0:18:40.359 --> 0:18:43.120
<v Speaker 3>want it to be beautiful bubbles, all of those wonderful

0:18:43.160 --> 0:18:46.600
<v Speaker 3>toasty flavors, a light bit of fruit to it, just

0:18:46.760 --> 0:18:50.560
<v Speaker 3>excellent in the glass. However, you don't want that champagne price.

0:18:51.880 --> 0:18:54.360
<v Speaker 1>So what kind of price are we looking at?

0:18:54.680 --> 0:18:55.359
<v Speaker 3>Under thirty?

0:18:55.800 --> 0:18:55.960
<v Speaker 2>Oh?

0:18:56.040 --> 0:18:56.600
<v Speaker 1>Why?

0:18:57.119 --> 0:18:57.840
<v Speaker 3>Absolutely?

0:18:59.000 --> 0:19:03.359
<v Speaker 1>Really absolutely, that's what I'm bringing to celebrate you finally

0:19:03.400 --> 0:19:04.200
<v Speaker 1>having me to your house.

0:19:04.440 --> 0:19:06.360
<v Speaker 2>Well, if it's that cheap, you can bring two bottles

0:19:06.480 --> 0:19:07.040
<v Speaker 2>cheaps caped.

0:19:08.000 --> 0:19:10.679
<v Speaker 1>Okay, I probably will now that you have called me

0:19:10.720 --> 0:19:15.240
<v Speaker 1>out on it. Okay, what about any Australian options?

0:19:15.920 --> 0:19:19.560
<v Speaker 3>Best of both worlds? So Shandon is obviously one of

0:19:19.560 --> 0:19:24.560
<v Speaker 3>the most famous houses in champagne. Shandon is produced in

0:19:24.600 --> 0:19:28.840
<v Speaker 3>Australia as well and has been for decades. So they

0:19:28.880 --> 0:19:31.880
<v Speaker 3>produce a vintage version which took it out, took out

0:19:31.920 --> 0:19:34.280
<v Speaker 3>an award in our Best in Glass awards. So it's

0:19:34.280 --> 0:19:37.240
<v Speaker 3>got all of the same complexity as you would get

0:19:37.280 --> 0:19:41.800
<v Speaker 3>in a really lovely champagne, except it's made locally in Australia.

0:19:42.880 --> 0:19:46.479
<v Speaker 1>That's really cool. Oh yeah, Okay, So that means then

0:19:46.520 --> 0:19:49.080
<v Speaker 1>that you can have, as you say, the best of

0:19:49.080 --> 0:19:52.480
<v Speaker 1>both worlds, and that's not at a very high price.

0:19:52.560 --> 0:19:56.840
<v Speaker 3>Point not at all. Absolutely, so it to be in

0:19:56.880 --> 0:20:00.159
<v Speaker 3>contention for judging in the Best in Glass Awards, it

0:20:00.200 --> 0:20:02.960
<v Speaker 3>had to be an accessible bottle of wine. I mean,

0:20:03.560 --> 0:20:05.840
<v Speaker 3>just saying oh, we're going to put all one hundred,

0:20:05.920 --> 0:20:07.879
<v Speaker 3>five hundred dollars bottles of wine and they're going to

0:20:07.920 --> 0:20:10.960
<v Speaker 3>win it doesn't help anyone. We want people to be

0:20:11.080 --> 0:20:12.120
<v Speaker 3>able to drink better.

0:20:12.320 --> 0:20:16.440
<v Speaker 1>Yeah, yeah, and to be able to, as you put it,

0:20:16.760 --> 0:20:21.600
<v Speaker 1>be accessible in every store absolutely right wherever you are

0:20:21.640 --> 0:20:24.040
<v Speaker 1>around the country, to be able to get this and

0:20:24.119 --> 0:20:25.119
<v Speaker 1>to know that you're going to be able to have

0:20:25.160 --> 0:20:29.480
<v Speaker 1>a good time without breaking the bank. Now I'm asking

0:20:29.520 --> 0:20:32.040
<v Speaker 1>this almost on behalf of Canna. What if you're not

0:20:32.119 --> 0:20:34.400
<v Speaker 1>a huge wine drinker and you want to just pop

0:20:34.440 --> 0:20:40.080
<v Speaker 1>something else out there? Gin, there we go. Yep.

0:20:41.000 --> 0:20:47.520
<v Speaker 3>My absolute favorites Papa Salt. So Papa Salt is produced

0:20:47.600 --> 0:20:51.520
<v Speaker 3>by a well known Australian actress, although she doesn't usually

0:20:51.640 --> 0:20:53.360
<v Speaker 3>like to put her name behind it because she made

0:20:53.359 --> 0:20:56.440
<v Speaker 3>it with her five friends and so therefore it's all

0:20:56.480 --> 0:21:00.320
<v Speaker 3>about her five friends being involved. However, I have met

0:21:00.320 --> 0:21:05.040
<v Speaker 3>this particular person and she is an absolute dull. She's

0:21:05.160 --> 0:21:08.080
<v Speaker 3>so lovely, she knows everything about her Gin and was

0:21:08.200 --> 0:21:11.000
<v Speaker 3>very involved in the creation of it. Plus it's also

0:21:11.040 --> 0:21:14.119
<v Speaker 3>a fantastic gin. It's the style of gin that you

0:21:14.160 --> 0:21:17.040
<v Speaker 3>could have without tonic, you could have it with soda.

0:21:17.240 --> 0:21:20.840
<v Speaker 3>So it's just it's a beautiful gin completely in its

0:21:20.880 --> 0:21:21.280
<v Speaker 3>own right.

0:21:21.359 --> 0:21:25.359
<v Speaker 1>Papasault, right, that sounds I haven't heard of it, No,

0:21:25.480 --> 0:21:28.919
<v Speaker 1>I haven't, haven't. I look at the notes that you

0:21:28.960 --> 0:21:30.720
<v Speaker 1>and I have been taking the whole time. I don't

0:21:30.720 --> 0:21:33.439
<v Speaker 1>think we've ever written this. Yeah, this is this is

0:21:33.560 --> 0:21:40.760
<v Speaker 1>actually just live research, okay, taking the stress out of it.

0:21:40.840 --> 0:21:43.440
<v Speaker 1>Is it just as simple as going up and asking

0:21:43.480 --> 0:21:45.040
<v Speaker 1>for some help in stall?

0:21:45.640 --> 0:21:48.920
<v Speaker 3>Yeah? Absolutely. We're always happy to come up to people

0:21:48.960 --> 0:21:50.600
<v Speaker 3>as well too and ask them. I do that a

0:21:50.600 --> 0:21:53.240
<v Speaker 3>lot throughout the day, and I'll usually be given that

0:21:53.359 --> 0:21:55.360
<v Speaker 3>oh no, no, no, I'm fine, And then they come

0:21:55.400 --> 0:21:56.320
<v Speaker 3>back and be like.

0:21:56.520 --> 0:22:00.440
<v Speaker 1>Actually that's me. Ye try to bluff my way through

0:22:00.480 --> 0:22:02.520
<v Speaker 1>it to begin with. And then I realized that, actually, no,

0:22:02.600 --> 0:22:04.960
<v Speaker 1>I do need help. Otherwise you're going to do that

0:22:05.200 --> 0:22:08.760
<v Speaker 1>default to the expensive brands because they're the brands that.

0:22:08.760 --> 0:22:11.400
<v Speaker 2>You know or you've seen them in other people's homes.

0:22:12.000 --> 0:22:14.000
<v Speaker 2>That's a good point I too.

0:22:14.200 --> 0:22:18.359
<v Speaker 1>All right, any last words of advice if you had to,

0:22:20.080 --> 0:22:24.280
<v Speaker 1>if you're opening a bottle tonight, what would you be picking?

0:22:25.320 --> 0:22:31.160
<v Speaker 3>For me? Personally, I probably go for that Chiraz earlier,

0:22:31.520 --> 0:22:36.680
<v Speaker 3>so I think it's it's very warming, it's a great brand.

0:22:36.920 --> 0:22:40.360
<v Speaker 3>It's one that I know I've recommended for years, even

0:22:40.400 --> 0:22:43.000
<v Speaker 3>before it won. So for me, that's a no brainer.

0:22:43.520 --> 0:22:48.280
<v Speaker 2>Okay, I'm off to say you look, you're halfway out

0:22:48.280 --> 0:22:50.240
<v Speaker 2>of the door. Can you come with me?

0:22:50.840 --> 0:22:53.160
<v Speaker 3>Keep an eye out for the people wearing the funny aprons,

0:22:53.440 --> 0:22:57.040
<v Speaker 3>so wear them wine merchants in store. We're very happy

0:22:57.040 --> 0:22:58.040
<v Speaker 3>to help people.

0:22:58.040 --> 0:23:02.320
<v Speaker 1>Okay, Okay, all right, Roger, thank you so much for

0:23:02.440 --> 0:23:05.520
<v Speaker 1>coming in today and for sharing some of your wisdom

0:23:05.760 --> 0:23:08.520
<v Speaker 1>with us. I think brilliant. Yeah, I mean the notes

0:23:08.520 --> 0:23:10.000
<v Speaker 1>that we've taken are going to help us, and I

0:23:10.040 --> 0:23:11.880
<v Speaker 1>will be bringing some of them to Canna's house.

0:23:11.720 --> 0:23:13.680
<v Speaker 2>And I will know exactly how much is spent.

0:23:14.800 --> 0:23:18.520
<v Speaker 1>Which fortunately won't be much, as we've discussed. Thanks so much, Roger,

0:23:18.640 --> 0:23:22.159
<v Speaker 1>Thank you now, Canna, very quickly, Can I put you

0:23:22.200 --> 0:23:22.639
<v Speaker 1>on the spot?

0:23:22.920 --> 0:23:23.280
<v Speaker 2>Why not?

0:23:23.640 --> 0:23:24.000
<v Speaker 3>Okay?

0:23:24.160 --> 0:23:27.439
<v Speaker 1>If I was to ask you three top tips for

0:23:27.640 --> 0:23:31.840
<v Speaker 1>entertaining without overspending, we've now heard the you cannot use

0:23:31.920 --> 0:23:35.199
<v Speaker 1>wine as one of them. Now you cannot use the

0:23:35.320 --> 0:23:37.600
<v Speaker 1>Dan Murphy's Best in Glass Wine Awards as one of

0:23:37.600 --> 0:23:41.760
<v Speaker 1>your top tips. Have you got three? Go for it

0:23:41.800 --> 0:23:42.119
<v Speaker 1>all right?

0:23:42.160 --> 0:23:44.960
<v Speaker 2>Obviously, First is ask everyone to bring a plate or

0:23:44.960 --> 0:23:47.480
<v Speaker 2>a bottle. But make sure you communicate, because you don't

0:23:47.480 --> 0:23:49.840
<v Speaker 2>want everyone turning up with champagne or everyone turning up

0:23:49.880 --> 0:23:52.960
<v Speaker 2>with salad, or you make sure you communicate clearly. Would

0:23:53.000 --> 0:23:54.360
<v Speaker 2>be great if you could bring a sal It'd be great.

0:23:54.359 --> 0:23:56.120
<v Speaker 2>If you could bring a red it would be great

0:23:56.160 --> 0:24:01.119
<v Speaker 2>if you've brought a white. Second, it would be time communication.

0:24:01.920 --> 0:24:04.560
<v Speaker 2>There is nothing worse when you've got people and they

0:24:04.560 --> 0:24:07.240
<v Speaker 2>don't leave, and they drink and eat you out of

0:24:07.359 --> 0:24:09.919
<v Speaker 2>house and home, and you think, just go home or

0:24:10.000 --> 0:24:12.240
<v Speaker 2>nothing left to feed or drink.

0:24:12.280 --> 0:24:14.840
<v Speaker 1>Even Roger's laughing at this one. He's experienced this too,

0:24:14.880 --> 0:24:16.880
<v Speaker 1>haven't you. Yeah, I think everyone has.

0:24:17.160 --> 0:24:19.600
<v Speaker 2>So it's saying, you know, look, we'll do an early dinner,

0:24:19.680 --> 0:24:22.240
<v Speaker 2>a five pm barbecue so that kids can be all

0:24:22.280 --> 0:24:24.399
<v Speaker 2>in bed by eight thirty nine o'clock. You kind of

0:24:24.440 --> 0:24:26.600
<v Speaker 2>put a bit of a cap or a guide so

0:24:26.640 --> 0:24:29.280
<v Speaker 2>that people know they're not settling in. You know, it

0:24:30.560 --> 0:24:32.680
<v Speaker 2>is a meal. It is catch up but.

0:24:32.960 --> 0:24:33.600
<v Speaker 1>Then get out.

0:24:33.680 --> 0:24:37.200
<v Speaker 2>Yeah, like yeah, exactly. And then my third tip would

0:24:37.240 --> 0:24:40.480
<v Speaker 2>be plan and purchase over time. So a lot of

0:24:40.480 --> 0:24:44.240
<v Speaker 2>my girlfriends when they have kids, party or they're entertaining

0:24:44.320 --> 0:24:46.800
<v Speaker 2>even they'll start buying the things about ten weeks out.

0:24:46.840 --> 0:24:49.600
<v Speaker 2>So and obviously the non perishables they'll go to Costco

0:24:49.960 --> 0:24:52.600
<v Speaker 2>get all their cheeses and their crackers. You know, they

0:24:52.640 --> 0:24:54.879
<v Speaker 2>will all go to Aldi. They kind of spread that

0:24:54.920 --> 0:24:58.359
<v Speaker 2>big purchase over a course of six to ten weeks,

0:24:58.640 --> 0:25:02.000
<v Speaker 2>so that it's not one massive grocery shop you know,

0:25:02.280 --> 0:25:05.080
<v Speaker 2>pit stop at the wine shop, at the bottle shop.

0:25:05.400 --> 0:25:07.600
<v Speaker 2>It's just slowly, insteadily built up over time.

0:25:08.280 --> 0:25:11.040
<v Speaker 1>That's a great idea. Thank you.

0:25:11.280 --> 0:25:15.280
<v Speaker 2>When you come to my house finally for a family barbecue,

0:25:15.400 --> 0:25:18.760
<v Speaker 2>we'll do a five pms kick off and I will

0:25:18.800 --> 0:25:20.800
<v Speaker 2>be putting you in your car to drive home safely

0:25:21.560 --> 0:25:24.800
<v Speaker 2>at nine pm shop Sorry, not even nine seven pm shop.

0:25:25.000 --> 0:25:27.119
<v Speaker 1>Oh wow, so it's five to seven. We have a

0:25:27.160 --> 0:25:30.960
<v Speaker 1>deadline years that is very brief. All right. Exit on

0:25:30.960 --> 0:25:33.280
<v Speaker 1>a hikes is starting to feel less and less welcoming

0:25:33.440 --> 0:25:37.520
<v Speaker 1>and more kind of very regimented and strict. All right.

0:25:38.760 --> 0:25:40.679
<v Speaker 1>I think that that pretty much leaves us in a

0:25:40.720 --> 0:25:44.359
<v Speaker 1>good place. We now know broadly how to entertain well

0:25:44.400 --> 0:25:47.560
<v Speaker 1>without overspending. And we're very grateful to you Roger for

0:25:47.600 --> 0:25:51.480
<v Speaker 1>coming into the studio today. Roger Bond Wine merchant at

0:25:51.520 --> 0:25:54.000
<v Speaker 1>Dan Murphy's, great supporter of the podcast, So thank you

0:25:54.080 --> 0:25:55.840
<v Speaker 1>very much. In Kenna. Thank you to you. Where do

0:25:55.920 --> 0:25:59.200
<v Speaker 1>we find you? If what more information from you?

0:25:59.240 --> 0:26:01.360
<v Speaker 2>Always find me on Instagram at Sugar Mama TV.

0:26:01.720 --> 0:26:03.639
<v Speaker 1>And of course we talked a lot about wine in

0:26:03.680 --> 0:26:06.399
<v Speaker 1>this episode. Remember to drink wise. You can hear me

0:26:06.480 --> 0:26:09.000
<v Speaker 1>every day with Sean Aylmer on Fear and Greed business

0:26:09.040 --> 0:26:11.199
<v Speaker 1>news you can use. Thank you for listening to how

0:26:11.240 --> 0:26:13.720
<v Speaker 1>do they afford that? Remember to hit follow on the podcast.

0:26:13.800 --> 0:26:15.920
<v Speaker 1>And I'm not pre order a copy of our book

0:26:16.119 --> 0:26:19.560
<v Speaker 1>coming out in September, Twelve Months of Financial Freedom. I'll

0:26:19.560 --> 0:26:20.879
<v Speaker 1>put a link in the show notes. Thank you for

0:26:20.920 --> 0:26:22.440
<v Speaker 1>your company. Join us again next week