1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:13,853 Speaker 2: That'd be trying to get your wine of the week 4 00:00:13,853 --> 00:00:16,493 Speaker 2: and Master Somelier Cameron Douglas is here with us this morning. 5 00:00:16,573 --> 00:00:18,853 Speaker 3: Kilder, good morning, nice to be back. 6 00:00:18,813 --> 00:00:21,213 Speaker 2: Nice to be chatting with you. Your wine for us this week, 7 00:00:21,253 --> 00:00:25,733 Speaker 2: and please forgive me butchering. The pronunciation is seafreed. I 8 00:00:25,773 --> 00:00:27,253 Speaker 2: think I can do that, but I think we say 9 00:00:27,253 --> 00:00:28,973 Speaker 2: SEAFREI don't we find Nelson. 10 00:00:28,733 --> 00:00:31,653 Speaker 3: Seafreid, seafreed or sifried. 11 00:00:31,253 --> 00:00:38,093 Speaker 2: Okay, okay, let's go sifried Zweigeldt. Yeah, from twenty twenty four. Okay, Sweigelt. 12 00:00:38,093 --> 00:00:41,013 Speaker 2: I think I think okay, we're close enough. A cifried 13 00:00:41,173 --> 00:00:44,493 Speaker 2: Zweigeldt from Nelson twenty twenty four is the year tell 14 00:00:44,573 --> 00:00:45,533 Speaker 2: us about the wine. 15 00:00:46,573 --> 00:00:50,093 Speaker 3: Well, this is this is a wonderful wine. That is 16 00:00:50,493 --> 00:00:53,333 Speaker 3: it ticks all the boxes of I need a red wine. 17 00:00:53,373 --> 00:00:54,933 Speaker 3: Which one is it going to be? I don't want 18 00:00:54,933 --> 00:00:56,653 Speaker 3: it too light and I don't want it too heavy. 19 00:00:57,013 --> 00:01:00,853 Speaker 3: And Swigelt ticks all of those boxes in such a 20 00:01:00,893 --> 00:01:06,093 Speaker 3: lovely way. It's right, it's exuberant, It's got lots of 21 00:01:06,133 --> 00:01:10,493 Speaker 3: red berry fruit flavors from plums to blackberries to boison berries, 22 00:01:10,573 --> 00:01:15,093 Speaker 3: laced with violets, lots of delicacy in there. But it's 23 00:01:15,133 --> 00:01:20,973 Speaker 3: also dry, so it has this texture to it as well. 24 00:01:21,053 --> 00:01:25,213 Speaker 3: That is from what we call across in the wine world. 25 00:01:25,413 --> 00:01:29,853 Speaker 3: It's across from Saint Laurent Great Variety in bloo Frankish 26 00:01:30,053 --> 00:01:35,013 Speaker 3: Great Variety, and that was developed in nineteen twenty three 27 00:01:35,293 --> 00:01:39,133 Speaker 3: by doctor Frederick or Fritz as they call him, Vigout. 28 00:01:39,213 --> 00:01:42,173 Speaker 3: So he named this new great variety after himself. 29 00:01:42,933 --> 00:01:45,573 Speaker 2: What do you think, Yeah, well, well might as well. 30 00:01:45,573 --> 00:01:49,853 Speaker 2: Why not, there's no guarantee that a century later a 31 00:01:49,853 --> 00:01:52,173 Speaker 2: New Zealand radio host isn't going to But to the name. 32 00:01:54,733 --> 00:02:00,293 Speaker 3: Well, you know what, Saint Laurent's parents are the Saint 33 00:02:00,373 --> 00:02:04,333 Speaker 3: Laurent and the blow Frankish right, right. But Saint Laurent's parents, 34 00:02:04,373 --> 00:02:06,773 Speaker 3: one of its parents is pinan War. So there's a 35 00:02:06,773 --> 00:02:11,013 Speaker 3: little link between the idea of sort of that softness 36 00:02:11,013 --> 00:02:15,093 Speaker 3: and elegance from the Saint Laurent parent and then sort 37 00:02:15,093 --> 00:02:18,893 Speaker 3: of that more robust muscly side from the blow Frankish right. 38 00:02:19,773 --> 00:02:24,093 Speaker 3: And so when it comes to food, it is also 39 00:02:24,333 --> 00:02:29,093 Speaker 3: rather versatile and I can only make suggestions to the listeners. 40 00:02:29,733 --> 00:02:32,213 Speaker 3: But I thought, gosh, one thing that I've had that 41 00:02:32,373 --> 00:02:34,653 Speaker 3: is really delicious with the wine, mate, this is venus 42 00:02:34,733 --> 00:02:39,573 Speaker 3: and sausage. Yeah, and venus and sausage is always going 43 00:02:39,613 --> 00:02:43,413 Speaker 3: to have this little layer of richness, a little bit 44 00:02:43,453 --> 00:02:47,773 Speaker 3: of fattiness, which sausage is like. But if you contrast 45 00:02:47,813 --> 00:02:51,133 Speaker 3: all of that immediately with something like onion jam and 46 00:02:51,173 --> 00:02:56,853 Speaker 3: then layered potatoes with cream and cheese, then you've got 47 00:02:56,893 --> 00:03:00,893 Speaker 3: the elements for a fabulous wine and food pairing because 48 00:03:00,973 --> 00:03:04,653 Speaker 3: of the sweetness of the meat and the sweetness of 49 00:03:04,813 --> 00:03:09,373 Speaker 3: the Saint Laurent side Bigeld, and then you've got this muscly, meaty, 50 00:03:09,493 --> 00:03:13,933 Speaker 3: tannic side of the wine that contrasts perfectly with the 51 00:03:14,013 --> 00:03:17,013 Speaker 3: fattier side of the sausage. And a red wine of 52 00:03:17,053 --> 00:03:21,053 Speaker 3: this sort of weight and intensity works rather well with 53 00:03:21,133 --> 00:03:23,013 Speaker 3: something that's got cream in it, because all of that 54 00:03:23,213 --> 00:03:27,973 Speaker 3: nice protein and cheesiness and creamy potatoes softens any tannins 55 00:03:28,093 --> 00:03:32,773 Speaker 3: that you encounter in a wine like this. Yeah. 56 00:03:32,853 --> 00:03:34,693 Speaker 2: In twenty twenty four turned out to be a pretty 57 00:03:34,693 --> 00:03:37,253 Speaker 2: good vintage for the Nelson region, right because they were 58 00:03:37,293 --> 00:03:40,173 Speaker 2: expecting l Nina or in Almina. 59 00:03:40,253 --> 00:03:42,573 Speaker 4: Right, yeah, yeah, there was a little bit of an 60 00:03:42,613 --> 00:03:46,253 Speaker 4: expectation that they might get a different kind of season 61 00:03:46,253 --> 00:03:50,893 Speaker 4: away from the Lanina cycle into an al Nino, but 62 00:03:50,973 --> 00:03:53,173 Speaker 4: it kind of didn't happen because it was. 63 00:03:53,373 --> 00:03:57,813 Speaker 3: Very hot and very dry, and that meant great things 64 00:03:57,853 --> 00:04:02,293 Speaker 3: in terms of fruits that after flowering and everything was 65 00:04:02,333 --> 00:04:06,933 Speaker 3: looking great, but when an unexpected frost comes along that 66 00:04:07,093 --> 00:04:09,573 Speaker 3: hit some of the region and that sort of blew 67 00:04:09,573 --> 00:04:13,213 Speaker 3: the idea out of the fish tankers. They say, however, 68 00:04:13,973 --> 00:04:18,813 Speaker 3: grapevines have a wonderful way of recovering and you wouldn't 69 00:04:18,853 --> 00:04:21,813 Speaker 3: know that there was any frost affected fruit anywhere in 70 00:04:21,853 --> 00:04:25,453 Speaker 3: that region after that recovery. So in summary, they had 71 00:04:25,493 --> 00:04:26,093 Speaker 3: a great seat. 72 00:04:26,173 --> 00:04:28,733 Speaker 2: Yeah right, yeah, okay, great. So the wine is a 73 00:04:28,853 --> 00:04:33,733 Speaker 2: sifried Zvigelt from twenty twenty four. Sounds fantastic, Thank you, Cameron. 74 00:04:33,773 --> 00:04:35,253 Speaker 2: We'll make sure all the details are on the news 75 00:04:35,253 --> 00:04:37,053 Speaker 2: talks he'd be website. 76 00:04:36,733 --> 00:04:37,853 Speaker 3: And great pronunciation. 77 00:04:37,933 --> 00:04:41,133 Speaker 2: Well it only took me five attempts. We got there 78 00:04:41,133 --> 00:04:42,933 Speaker 2: in the end, but no, it sounds amazing. I've not 79 00:04:43,013 --> 00:04:44,853 Speaker 2: had a vigult before, so I reckon that could be 80 00:04:44,853 --> 00:04:45,253 Speaker 2: a bit of me. 81 00:04:45,973 --> 00:04:47,693 Speaker 3: Yeah, check it out it's a great wine. 82 00:04:48,333 --> 00:04:51,453 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 83 00:04:51,533 --> 00:04:54,373 Speaker 1: to news talks that'd be from nine am Saturday, or 84 00:04:54,453 --> 00:04:56,333 Speaker 1: follow the podcast on iHeartRadio.