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 --> 00:00:12,533 Speaker 1: from NEWSTALKSB. 3 00:00:13,013 --> 00:00:16,613 Speaker 2: Fourteen two eleven on newstorgs 'B. It's wine time and 4 00:00:16,733 --> 00:00:19,133 Speaker 2: Master Samalier Cameron Douglas is here this morning. 5 00:00:19,133 --> 00:00:21,973 Speaker 3: Hey Cameron, Good morning Jack. Nice to be back. 6 00:00:22,293 --> 00:00:24,373 Speaker 2: Yeah, nice to be speaking with you. And your pick 7 00:00:24,493 --> 00:00:28,213 Speaker 2: for out Easter holiday weekend is an Esk Valley Mulbek 8 00:00:29,013 --> 00:00:32,333 Speaker 2: Cabinet Sevignon Merlow twenty twenty two is the vintage from 9 00:00:32,373 --> 00:00:35,253 Speaker 2: Hawks Bay retails for twenty four to ninety nine. So 10 00:00:35,253 --> 00:00:36,253 Speaker 2: tell us about the wine. 11 00:00:37,213 --> 00:00:40,653 Speaker 3: Well, this comes from part of Hawk's Bay that has 12 00:00:40,693 --> 00:00:44,773 Speaker 3: what's called a GI, a geographical indicator, and that means 13 00:00:44,813 --> 00:00:49,173 Speaker 3: that the boundary lines and the soil type are particularly special. 14 00:00:49,293 --> 00:00:53,533 Speaker 3: So when with an Esque Valley Cabinet Murlow planted on this, 15 00:00:54,613 --> 00:00:58,173 Speaker 3: it is a very special one because of just that 16 00:00:58,333 --> 00:01:02,133 Speaker 3: color and concentration that it has, and people who like 17 00:01:02,293 --> 00:01:06,373 Speaker 3: red wine will sort of get right into that big 18 00:01:06,693 --> 00:01:12,013 Speaker 3: dark RedBerry fruits and BlackBerry bouquet. But on the palate, 19 00:01:12,093 --> 00:01:14,173 Speaker 3: this is what makes the wine special. It has all 20 00:01:14,213 --> 00:01:17,933 Speaker 3: of this extra sort of secondary characters like bitter chocolate 21 00:01:18,053 --> 00:01:22,413 Speaker 3: and cacao and baking spices, and it's an absolute bargain 22 00:01:22,493 --> 00:01:27,653 Speaker 3: because it comes from a place that has guarded respect 23 00:01:27,733 --> 00:01:30,333 Speaker 3: from a lot of veneurons from around the world. It's 24 00:01:30,373 --> 00:01:34,133 Speaker 3: got complexity and depths, not too much tannin, and lots 25 00:01:34,173 --> 00:01:36,573 Speaker 3: of bite and freshness. It's really good. 26 00:01:36,893 --> 00:01:40,373 Speaker 2: That sounds fantastic, Okay, twenty twenty two was a pretty 27 00:01:40,373 --> 00:01:42,533 Speaker 2: good year for wine from hawks Bay as well. 28 00:01:42,573 --> 00:01:46,133 Speaker 3: A yeah, it comes on the back of a elevant 29 00:01:46,133 --> 00:01:50,413 Speaker 3: in twenty twenty one, and this nature has a way 30 00:01:50,413 --> 00:01:54,853 Speaker 3: of holding on to the previous vintage when it comes 31 00:01:54,893 --> 00:01:58,493 Speaker 3: to the wine world. And luckily for a place like 32 00:01:58,533 --> 00:02:01,093 Speaker 3: hawks Bay they got hammered in twenty three. Twenty twenty 33 00:02:01,133 --> 00:02:05,653 Speaker 3: two ended up being a rather special year, warm and dry. 34 00:02:06,453 --> 00:02:09,733 Speaker 3: In fact, they had color change in grapes the earliest 35 00:02:09,813 --> 00:02:13,293 Speaker 3: and thirty years in twenty twenty two, and what that 36 00:02:13,373 --> 00:02:18,573 Speaker 3: meant was a long growing ripening season. Here's the concentration 37 00:02:18,693 --> 00:02:19,293 Speaker 3: of the swine. 38 00:02:19,733 --> 00:02:21,413 Speaker 2: Oh so, pers So what would you match this with? 39 00:02:21,613 --> 00:02:27,573 Speaker 3: Do you reckon well? I? In terms of food, you know, 40 00:02:27,613 --> 00:02:31,773 Speaker 3: this time of year, we're getting well into that autumn, 41 00:02:31,773 --> 00:02:37,293 Speaker 3: deep autumn winter type fair So, honestly, if you're having 42 00:02:37,373 --> 00:02:41,173 Speaker 3: something like a roast leg of land with lots of 43 00:02:41,253 --> 00:02:46,453 Speaker 3: rosemary and roast potatoes or any red meat that's you know, steak, 44 00:02:46,733 --> 00:02:51,253 Speaker 3: like keep it in that rear to medium cooking windows 45 00:02:51,293 --> 00:02:53,733 Speaker 3: so you've got a little bit more protein than What 46 00:02:53,813 --> 00:02:57,493 Speaker 3: that means for a wine like this is that those 47 00:02:59,933 --> 00:03:06,293 Speaker 3: those protein molecules and the juice and the meat rap 48 00:03:06,453 --> 00:03:08,853 Speaker 3: themselves around the tannins and the red wine, so it 49 00:03:08,853 --> 00:03:12,173 Speaker 3: makes the wine soft to smooth and more supple. And 50 00:03:12,693 --> 00:03:16,533 Speaker 3: this is you know, it's that juicy deliciousness that people 51 00:03:16,533 --> 00:03:18,493 Speaker 3: look for with the red and red meat and red 52 00:03:18,533 --> 00:03:19,093 Speaker 3: wine pairing. 53 00:03:19,333 --> 00:03:22,973 Speaker 2: Yeah, oh sounds so good, fantastic. Hey, thank you so much, Cameron. 54 00:03:22,973 --> 00:03:24,933 Speaker 2: So Cameron's picked for us this week and esk Valley 55 00:03:24,973 --> 00:03:28,853 Speaker 2: Melbourt Kevin your seven seven ye old Merlow twenty twenty 56 00:03:28,893 --> 00:03:32,253 Speaker 2: two from hawks Bay and we'll have all the details 57 00:03:32,293 --> 00:03:33,213 Speaker 2: up on the News Talks. 58 00:03:33,213 --> 00:03:37,253 Speaker 1: He'd be website for more from Saturday morning with Jack Tame. 59 00:03:37,453 --> 00:03:40,653 Speaker 1: Listen live to news Talks he'd be from nine am Saturday, 60 00:03:40,893 --> 00:03:42,933 Speaker 1: or follow the podcast on iHeartRadio.