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

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Speaker 1: from News Talks. That'd be if you.

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Speaker 2: Are looking for a good drop to enjoy alongside the

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Speaker 2: rugby this evening, Master sommelier Cameron Douglas is here with

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Speaker 2: his pick for us this weekend.

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Speaker 3: Hey Cameron, good morning.

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Speaker 2: Once again, you have chosen a Thomas Barton Reserve Saint

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Speaker 2: Milion twenty twenty three for about thirty six ninety nine.

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Speaker 2: So tell us about this wine.

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Speaker 3: Well, it's a hat in some respects to the French

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Speaker 3: rugby team today. Although I'm an all Black fan, I

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Speaker 3: wanted to show that we can have a wine and

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Speaker 3: enjoy with food that is from somewhere else for a change.

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Speaker 3: And I think listeners sometimes want to know what reserve

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Speaker 3: on a wine label means when they are purchasing something,

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Speaker 3: and it can mean one of two things or both.

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Speaker 3: And that is the winemaker's favorite blend or more appropriately

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Speaker 3: a barrel selections. So it's a smaller amount of wine

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Speaker 3: and fewer barrels that they love the most and they

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Speaker 3: call it reserve.

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Speaker 2: Right, Yeah, which makes sense. It's kind of the reserve

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Speaker 2: the very best of the best, right, So what does

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Speaker 2: it taste like.

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Speaker 3: Well, it's a blend. It's a right bank Bordeaux wine

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Speaker 3: from Santa Million, So it's a blend of Merlot and

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Speaker 3: Cabinet fronc. It's mostly Merlo these days, and it's a

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Speaker 3: wine of weight and richness. It's got that classic bouquet

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Speaker 3: of Doris plums and BlackBerry and all of these baking

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Speaker 3: spices from the use of oak, but a clove and

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Speaker 3: vanilla and what I call a hint of bacon oak.

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Speaker 3: And it's not like the oak taste like bacon. It's

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Speaker 3: just that some oak barrels throw a slight bacony type

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Speaker 3: character and that just gives us what we call complexity.

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Speaker 1: Nice.

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Speaker 2: So what would you choose to eat with this wine?

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Speaker 2: Do you think?

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Speaker 3: Well, I tried this wine actually in France, that the

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Speaker 3: producer's chateau last week, and I've had it here in

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Speaker 3: New Zealand, and so my food matches are based on

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Speaker 3: what I had over there and what I know I

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Speaker 3: can work with here. So that classic pork belly with

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Speaker 3: apple sauce and crispy skin with a little mashed potato

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Speaker 3: is a wonderful match. But if you like a shepherd's

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Speaker 3: pie and you're very deep into the winter mode. Still

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Speaker 3: then that's again got a little mashed potato on top,

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Speaker 3: but it works rather well with all those earthy flavors

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Speaker 3: in the pie. Rich food and something quite rich foods,

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Speaker 3: you know what it is. But the you know, the

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Speaker 3: weight and richness of wine which this has needs to

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Speaker 3: have a food pairing that has equal weight and richness.

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Speaker 3: I also have a vegetarian dish because I like you

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Speaker 3: know that word simplicity with food comes great with vegetarian

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Speaker 3: foods like as simple as only with lots of spinach

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Speaker 3: and lots of cheese. Spasher mal sauce works well too.

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Speaker 2: Oh yeah, you won me over, Cameron, as you always do.

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Speaker 2: Twenty twenty three in France was an interesting season too,

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Speaker 2: So how is that reflected in the wine?

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Speaker 3: Yeah? I did some research on the weather again just

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Speaker 3: to remind myself, and it was one of those classic

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Speaker 3: vintages where there was some inclement weather and it all

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Speaker 3: depends on what part of France and Bordeaux you were in.

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Speaker 3: But it was really quite hot through July and August,

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Speaker 3: and there was some stressed vines we call them because

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Speaker 3: they didn't get enough water. But overall, really it was

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Speaker 3: a decent harvest because they had lower crops and they

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Speaker 3: needed to be more selective in what they were choosing

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Speaker 3: for wine blends. And I guess the proof really is

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Speaker 3: and when you try that wine.

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Speaker 2: Yeah, very good. Okay, so you've chosen the Thomas Barton

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Speaker 2: Reserve Saint Emilion from twenty twenty three. As you wine

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Speaker 2: this week, we'll make sure that's on the new Stork'd website.

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Speaker 2: You have a great weekend, you two, sir.

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Speaker 3: Thank you for.

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Speaker 1: More from Saturday Morning with Jack Tame. Listen Live News

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