1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast 2 00:00:10,573 --> 00:00:11,693 Speaker 1: from Newstalks at B. 3 00:00:12,853 --> 00:00:15,653 Speaker 2: It is fourteen to eleven on news Doorg ZEDB, which 4 00:00:15,693 --> 00:00:17,733 Speaker 2: means it's wine o'clock. In time to catch up with 5 00:00:17,813 --> 00:00:20,413 Speaker 2: Master Somalier. Cameron Douglas is with us this morning. 6 00:00:20,453 --> 00:00:22,853 Speaker 3: Cal to Cameron Cuder, good morning. 7 00:00:23,133 --> 00:00:24,933 Speaker 2: Used to be here, Yeah, nice to be chatting with you. 8 00:00:24,933 --> 00:00:28,653 Speaker 2: You've chosen a Pegasus Bay Chardonnay from twenty twenty two 9 00:00:28,813 --> 00:00:30,453 Speaker 2: for us this week, So tell us about the wine. 10 00:00:30,453 --> 00:00:31,213 Speaker 2: What does it taste like? 11 00:00:32,573 --> 00:00:37,933 Speaker 3: Well, Shardonay is one of those great New Zealand fines 12 00:00:38,293 --> 00:00:42,613 Speaker 3: and with Pegasus Bay we've got a much fuller bodied expression, 13 00:00:42,693 --> 00:00:46,533 Speaker 3: something that a lot of Shardeney fans like. And it's 14 00:00:46,773 --> 00:00:52,933 Speaker 3: packed with structured, nice, fine tannins and full bodied flavors 15 00:00:52,933 --> 00:00:56,693 Speaker 3: of pineapple and vanilla. There's just enough toasty yolk and 16 00:00:56,773 --> 00:01:00,413 Speaker 3: it's well aged, great flavors on the palet, great texture, 17 00:01:00,813 --> 00:01:05,133 Speaker 3: something that ticks the boxes for everybody who like Shardon May. 18 00:01:05,093 --> 00:01:07,373 Speaker 2: And Pegasus Bay have a real reputation for the sort 19 00:01:07,373 --> 00:01:07,773 Speaker 2: of stuff a. 20 00:01:08,693 --> 00:01:11,813 Speaker 3: Oh gosh, yes, you know. They're located in North Campterbury 21 00:01:11,893 --> 00:01:16,573 Speaker 3: in the Whipra valley area, and their grapes grow largely 22 00:01:16,573 --> 00:01:19,293 Speaker 3: on this glass and even soils with a little bit 23 00:01:19,333 --> 00:01:21,693 Speaker 3: of limestone going through. And what that means for the 24 00:01:21,733 --> 00:01:26,453 Speaker 3: wine is great purity of fruit, great acid line, and 25 00:01:26,773 --> 00:01:30,213 Speaker 3: fruit that's ripe enough to really find a nice happy 26 00:01:30,213 --> 00:01:31,213 Speaker 3: place with oak. 27 00:01:31,533 --> 00:01:32,973 Speaker 2: Oh yees? So how oaky is it? 28 00:01:34,573 --> 00:01:38,173 Speaker 3: Well, they use puncheons to ferment this wine and age 29 00:01:38,173 --> 00:01:42,013 Speaker 3: the wine, so it's not about full on, full throttle 30 00:01:42,053 --> 00:01:45,733 Speaker 3: oak power. It's actually more about the subtlety and the 31 00:01:45,853 --> 00:01:48,613 Speaker 3: complexity that oak brings to sharpeney. 32 00:01:48,853 --> 00:01:53,013 Speaker 2: Yeah right, nice. So the twenty twenty two vintage sells 33 00:01:53,013 --> 00:01:55,093 Speaker 2: for about forty five dollars a bottle. What would you 34 00:01:55,173 --> 00:01:56,053 Speaker 2: pair it with? Do you think? 35 00:01:56,093 --> 00:01:59,333 Speaker 3: Hem? Well, it's up there in terms of price, I 36 00:01:59,413 --> 00:02:03,653 Speaker 3: know that much. But in terms of pairing, you need 37 00:02:03,773 --> 00:02:07,613 Speaker 3: an equally rich and full bodied food. So salmon with 38 00:02:07,813 --> 00:02:10,573 Speaker 3: skin on, pans sea it or baked and topped with 39 00:02:10,613 --> 00:02:15,253 Speaker 3: a soy laze, touches, all of you know, all the 40 00:02:15,693 --> 00:02:18,373 Speaker 3: excitement boxes as well. Serve it with a little bit 41 00:02:18,413 --> 00:02:22,733 Speaker 3: of lentil, something earthy, something green, or baked jacket potato, 42 00:02:22,773 --> 00:02:24,173 Speaker 3: that kind of thing with sour cream. 43 00:02:24,493 --> 00:02:29,213 Speaker 2: Oh yeah, that so good? Yeah, and it's you know, 44 00:02:29,373 --> 00:02:32,693 Speaker 2: it's we're getting into the kind of autumnal weather a 45 00:02:32,733 --> 00:02:36,453 Speaker 2: little bit now. The daytime temperatures are still hot, but 46 00:02:36,493 --> 00:02:40,053 Speaker 2: you reckon this time of year. That's the kind of 47 00:02:40,093 --> 00:02:41,893 Speaker 2: right sort of dish because CHARDONEA is a nice sort 48 00:02:41,893 --> 00:02:45,573 Speaker 2: of you know, in between season option A. 49 00:02:46,613 --> 00:02:48,493 Speaker 3: It certainly is. You know, I'm looking out the window 50 00:02:48,533 --> 00:02:50,853 Speaker 3: now and it's a blue sky, but I know by 51 00:02:50,893 --> 00:02:53,133 Speaker 3: about five o'clock this afternoon, it's going to get a 52 00:02:53,173 --> 00:02:57,253 Speaker 3: little cooler. So a wine like this gives you that transition, 53 00:02:57,293 --> 00:03:00,893 Speaker 3: as you put it, in between that autumn winter period 54 00:03:00,933 --> 00:03:04,373 Speaker 3: where we want something a little richer and fuller and 55 00:03:04,813 --> 00:03:07,053 Speaker 3: a little bit more alcohol in there. It just you know, 56 00:03:07,173 --> 00:03:10,773 Speaker 3: warm warms the tummy a little bit more. And with 57 00:03:10,973 --> 00:03:14,053 Speaker 3: food like that salmon, which is so easy to prepare, 58 00:03:14,373 --> 00:03:16,893 Speaker 3: it's a sip of that wine while you're preparing the salmon, 59 00:03:16,933 --> 00:03:19,213 Speaker 3: then just alongside when you're eating it. 60 00:03:19,413 --> 00:03:22,733 Speaker 2: Yeah, that sounds so good. You know what I am. 61 00:03:22,933 --> 00:03:24,733 Speaker 2: I'm not a massive drink or anything, but I'll tell 62 00:03:24,733 --> 00:03:27,413 Speaker 2: you what. I've transitioned to that stage of life where 63 00:03:27,413 --> 00:03:30,973 Speaker 2: shardonay is my pet, which is a good It's a 64 00:03:30,973 --> 00:03:32,853 Speaker 2: great stage of life. It's a great stage of life, 65 00:03:32,853 --> 00:03:35,493 Speaker 2: but you know, I've moved on from the from the 66 00:03:35,533 --> 00:03:39,253 Speaker 2: sweeter options of my youth. And yes, that that pigas 67 00:03:39,253 --> 00:03:41,733 Speaker 2: of space sounds superb, So thank you very much, Cameron. 68 00:03:42,413 --> 00:03:44,573 Speaker 2: That once again is a Piggas of space. Ardonay from 69 00:03:44,613 --> 00:03:47,693 Speaker 2: twenty twenty two, we'll have the details on the news talks. 70 00:03:47,693 --> 00:03:51,613 Speaker 1: He'd be website for more from Saturday Morning with Jack Tame. 71 00:03:51,813 --> 00:03:55,013 Speaker 1: Listen live to news Talks he'd be from nine am Saturday, 72 00:03:55,253 --> 00:03:57,293 Speaker 1: or follow the podcast on iHeartRadio.