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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from News Talks AB.

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Speaker 2: For his wine of the week, our Master Samalier, Cameron

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Speaker 2: Douglas has chosen me. I know that seems confusing, but

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Speaker 2: me is the name of the wine. It's my mother

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Speaker 2: he weed. It's a pin and Wi from last year,

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Speaker 2: twenty twenty four, the white at Upper Cameron's with us

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Speaker 2: this morning. Good morning, Good morning Jack. If you're well,

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Speaker 2: yeah you too, so tell us about the wine. Tell

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Speaker 2: us about me.

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Speaker 3: It's such a fabulous name for a pin and noir,

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Speaker 3: isn't it, Because it is all about me? As you stated,

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Speaker 3: this is what I call a complete wine because anybody

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Speaker 3: that wants to segue from white wine into red wine

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Speaker 3: but don't want to go too big and too heavy,

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Speaker 3: this is the right wine for you. It's complete because

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Speaker 3: it's got all of these structural elements that frame a

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Speaker 3: lovely core of fruit. And what I mean by structural elements,

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Speaker 3: it's just they've gotten some nice fine tannins which give

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Speaker 3: that mouth feel, and what I call dissolvable tnnons, So

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Speaker 3: all of that protein in your saliva dissolves these tannons

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Speaker 3: into nothing very slowly. But effectively. And then this line

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Speaker 3: of acidity both together frame this core of fruit which

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Speaker 3: is crunchy fresh cherries and sort of that old strawberry

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Speaker 3: kind of mouth feel flavor profile. It's quite delicious, but

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Speaker 3: very light on its feet as well.

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Speaker 2: Yeah, nice, it sounds amazing. What would you match it with?

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Speaker 3: Well, I call it a porch pounder, meaning that you

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Speaker 3: can just smash a couple of glasses out whilst you're

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Speaker 3: just watching the sunset. So I would match it with

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Speaker 3: a pairite food, something that you would eat while you're

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Speaker 3: on the back deck looking at the sunshine. So things

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Speaker 3: like aaron chiny that's got a little calamata olive in it,

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Speaker 3: because you need that little salt kick inside the rice,

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Speaker 3: aaron chini balls. And it's also very good with things

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Speaker 3: like prawn ravioli with a little bit of bisc type

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Speaker 3: sauce on. There's a little bit of richness but not

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Speaker 3: too much. And that there's this bridging ingredient in food

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Speaker 3: and wine pairing, or many and one of them is

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Speaker 3: tomato and cherry. Tomatoes are excellent at producing the links

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Speaker 3: between food and wine together. And if you want to

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Speaker 3: go something simple without protein, just go with a catchier

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Speaker 3: peppi spaghetti spread with a little bit of parmesan cheese.

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Speaker 3: It's really really lovely with a wine like the mattahiwe Pinot.

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Speaker 2: Yeah, how was the twenty four vintage and one.

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Speaker 3: Another Well, ultimately it was a slightly smaller vintage but

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Speaker 3: high quality. They had really really good what we call

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Speaker 3: flower set, giving slightly smaller bunches, but ultimately high quality.

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Speaker 3: And when you combine that with good vineyard management that

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Speaker 3: they do at Mattahiwey Estate, you produce wines that have

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Speaker 3: this lovely level of concentration, mouthfield and lengths. So a

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Speaker 3: really really lovely wine to think about over this weekend

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Speaker 3: and next week.

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Speaker 2: Fantastic, Thanks Cameron. Cameron's picked for us this week is

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Speaker 2: Me by Matahiwee. It's a pen and noir from twenty

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Speaker 2: twenty four and wind it up at The Details will

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Speaker 2: be on the News Talk's EDB website for

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Speaker 1: More from Saturday morning with Jack Tame, Listen live to

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