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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 at Me.

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Speaker 2: Right now, though, it is time to talk wine, and

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Speaker 2: our wine expert Cameron Douglas is with us.

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Speaker 3: Good morning Cameron, Good morning Francesca.

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Speaker 2: Okay, so are you the kind of person who sort

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Speaker 2: of changes wine with the season, Like we're getting into winter,

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Speaker 2: so you're heading into to a Merlo or red or

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Speaker 2: actually do you just drink drinks at any time of

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Speaker 2: the year.

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Speaker 3: Absolutely change my drinking choices when the cuisine that we

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Speaker 3: have available to us changes as well. And Merlo is

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Speaker 3: such a great option because it's one of those catch

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Speaker 3: all wines that can go with everything from chicken soup

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Speaker 3: to chicken balladine, to a piece of steak or even

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Speaker 3: a vegetarian lasagna. You know, it's a wine that just

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Speaker 3: weaves its fruit pleasures in amongst all the textures of

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Speaker 3: food so seamlessly. Well.

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Speaker 2: Tell us about the haha Merlo twenty twenty three from

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Speaker 2: Hawks Bay.

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Speaker 3: The Merlow, by the way, haha In today, Omori means

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Speaker 3: catch your breath, So if you're running to the liquor

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Speaker 3: store today just to find a bottle of wine, the

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Speaker 3: haha labels really does stick out quite easily on the

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Speaker 3: shop shelves for you. But it's a wine that's grown

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Speaker 3: and vinified in Hawks Bay and it's one of those

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Speaker 3: expressions being sub twenty dollars, has text all the boxes

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Speaker 3: in terms of fruit, you know, all that plumminess and

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Speaker 3: the plushness of texture with softer tannins and more medium

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Speaker 3: style acidity. So it has the ability to tease the

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Speaker 3: palette with texture and flavor and sort of buddy up

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Speaker 3: quite nicely or cuddle up nicely to food. So it's

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Speaker 3: a very well made wine and with it gives you

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Speaker 3: more bang for your buck.

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Speaker 2: And twenty twenty three is twenty twenty five the yet

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Speaker 2: a drink it.

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Speaker 3: I you know what I would say, So you know

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Speaker 3: it's it's on the shelves now and it's ready to go,

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Speaker 3: and it's done all its aging in bottle in the

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Speaker 3: cellar for the Haha Wine Company, so it's really grab

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Speaker 3: unscrew that screw cap and off you go.

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Speaker 2: Twenty twenty three was a pretty challenging year, you know

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Speaker 2: in the North Island was challenged with a lot of

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Speaker 2: wind and rain. Of course, being in the Hawk's Bay,

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Speaker 2: I'm sure that a lot of the wine makers had

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Speaker 2: very difficult times. How is that all recovering?

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Speaker 3: Well, you're quite right. Hawks Bay did get a lot

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Speaker 3: more rain and wind and weather impacts like Dismond did

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Speaker 3: throughout that growing season. Are they recovering.

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Speaker 1: Yes.

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Speaker 3: Vines have this remarkable ability to have a recovery time,

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Speaker 3: meaning that the following year they're relaxing back into a

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Speaker 3: typical season. And then twenty twenty five has come along

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Speaker 3: and delivered us something special. There are pockets of land

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Speaker 3: and Hawk's Bay that haven't recovered. Some of the other

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Speaker 3: crops that are grown down there, like apple orchards, some

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Speaker 3: of them will never come back again. But vineyards have

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Speaker 3: a wonderful ability or vines have a wonderful ability to

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Speaker 3: recover if you give them the chance and you look

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Speaker 3: after the soil, which is what they're doing.

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Speaker 2: Okay, Cameron. So if we were going to have the

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Speaker 2: perfect meal to enjoy our haha, merlow Worth, what would

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Speaker 2: you recommend?

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Speaker 3: Well, like I said at the beginning, it can go

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Speaker 3: with everything from soup to meat to vegetarian dishes. But

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Speaker 3: what I've suggesting that you think about which a lot

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Speaker 3: of households have, and that is chicken. And if you

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Speaker 3: grab a chicken breast a leg and ballatine that meaning

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Speaker 3: that you're pulling the bone out and you're putting something

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Speaker 3: inside and rolling it up. I'm suggesting spinach or that sorry,

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Speaker 3: that chicken leg ballatined with spinach, lentils and prunes, and

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Speaker 3: you roll that up, tied up if you like, and

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Speaker 3: then bake it in the oven. If you're not a

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Speaker 3: big fan of lentils, put them on the side instead.

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Speaker 3: If you're not a big fan of prunes, substituted out

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Speaker 3: with dates or raisins or even dried apricots. And what

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Speaker 3: that does is it gives you your head of protein

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Speaker 3: from the chicken, but a lot of fruity undertones and

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Speaker 3: earthy undertones that work remarkably well with a wine like

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Speaker 3: the Haha Merlow.

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Speaker 2: That sounds delicious. Cameron. You a bit of a chef,

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Speaker 2: are you?

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Speaker 3: I used to be actually once upon a time, first

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Speaker 3: career in the kitchen.

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Speaker 2: Yeah, okay, that'll makes sense then, because I was going

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Speaker 2: this is sounding very sophisticated.

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Speaker 3: This meal.

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Speaker 2: I love it. Thank you so much, Cameron. Nice to

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Speaker 2: talk to you.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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