We’ve been talking about doing a cheeky bit of cooking on Wine For The People since we began (86 episodes ago!) – and when Jono Hersey from Hersey Vineyard and French Wine Centre suggested that we cook up some Marron on a livestream – with Chablis – we simply couldn’t resist!!!
https://herseyvineyard.com.au/ – @jono_hersey @herseyvineyard – https://www.frenchwinecentre.com/
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Having a few this afternoon we’ve got a news set up for those that are charming in on instagram of course we’re a little bit higher fidelity um but i’m sure there’s going to be sort of some fine tuning of the next couple of days and of course everyone else
That is now we are live formally on uh facebook uh youtube live and i’m guessing we’re live on twitch today i don’t know i’ve completely forgotten we might end up having our favorites uh yeah twitch we’ve got um one of the most oh yeah we’re definitely live on twitch
And we’ve got an amazing uh i didn’t know what twitch was uh yeah well it’s it’s it’s basically a bunch of trolls that uh come by and just give you [ __ ] uh for pretty much an entire hour and i’m pretty confident it’s louis broderick [Laughter] straight in uh guys welcome i’m back it
Is of course episode 86 the happy hour wine for the people the only show left on the internet where we don’t take ourselves as seriously as the wines uh and sometimes we even introduce other beverages and sometimes we don’t even take one seriously at all
Um and for someone to help us do that today is uh someone that we’ve had on the show before and we had immense amounts of fun with as well jono percy thank you so much brother good to see you good to be a bit closer i know
I know yeah i suppose last time it was it was sort of unnaturally far apart yeah um but jono uh we we’re super keen to get you back on uh but then uh as soon as you accept the invite he’s like let’s let’s let’s turn this up a notch
Let’s do a bit of cooking little do you know we’ve been thinking about doing some cooking stuff on the show before but i’m just i’m a terrible cook i’m i’m i mean look i’m not bad that’s a lie it’s good you are way better than average
I’m okay but i don’t think i could pull it off on camera but you’ve actually done an amazing job like one of the things and for those that aren’t following uh on the is it on the hershey vineyards facebook page uh notes on um jono underscore hershey and the
French wine center french wine cellar yeah i’m not very consistent with my socials seriously the stuff that you’re doing at the moment is hilarious so you generally jump on jono’s uh socials and check this out because it’s actually quite hilarious um uh and informative but it’s just you’re really entertaining
But cooking essentially out is it in a park under up a goal no no it’s at the stables at home uh so i’ve got the horses behind the horse is in front of me so no one can see but there’s the horses at your live audience there’s a shetland pony a couple of
Small ponies and a couple of big horses all looking at me so when the when the flames go up when we’re cooking it’s brilliant and so jonah was like why don’t we uh why don’t we do a bit of cooking on the show and i thought yeah why not start why not
Let’s give it a crack let’s let’s let’s do a bit of cooking and um you know next minute um a kilo and a half and marin boxer do we want to stand over yeah let’s actually preview let’s have a gator we got we’ve got some uh
Um yeah we’ve got marin on tonight we’ve got marin we’ve got marion they’re resting a little bit i wanted to um uh get some yabbies from home we’ve got some beautiful yabbies but it’s getting a bit late in the season they bother actually i just realized how much ice is
In here and my hand is freezing no it’s going in blind oh yeah i’m sure here we go so they’re getting so they’re in ice what um now this is this is take my strong hand because we’re about to write cameras both of them so as you can see we’re just putting
Into sleep so it’s not cruel but there we go is that one that’s one camera and that’s the other one that’s a professional oh you missed it laura you missed it laura look at it again so this one’s got this they’ve got small claws but they’re just small
But they’re beautiful things yeah um yeah but so we’ve got beautiful yabbies at home and they’re sweet you know yeah these are beautiful and sweet really big course but when they get this late in the season the good thing is this late in the season you get the big
Ones but you get fewer yeah because they’re all slowing down a little bit well their temperature depends they get all of their energy actually from the they’re out so they i think that they call them exothermic they get all their energy from the outside so um like the harder they get
The quicker they get you know and so that’s where you’re gonna be like really quick in summer but in in winter they slow down and you typically only the big ones have enough uh ability to be able to hold enough energy inside to keep moving is that the same with
Prawns and crayfish and all shellfish most are there’s endotherm we’re endothermic things we we get our energy by eating [ __ ] generating energy inside us [ __ ] that is that’s why the battery is correct that’s right but yeah uh snakes are the same most reptiles are exothermic and some of these there
You go just fun little facts guys yeah yeah thanks but our next door neighbours um the luckens john and redder like they read as the son of john um that was like being in a game of thrones thinking the son of john father and son father and son we should
Get there we should get their number up actually because they’re like you know 43 a kilo for marin and they’re as good as modern bay bugs like as good as crates like diamonds these are those guys yeah yeah yeah they put it on they’re our next one
They’re so good they’re so good so you have so you have dope chardonnay you import french wine and next-door neighbors are marin farmers yeah yeah um have you have you got a room for it i don’t think we could be doing something wrong oh you guys have got a pub just
Down the road so i’m pretty jealous i don’t need a knife in front of me wherever that came from i don’t have a knife or a distillery um all right well first things first uh jonah was super keen to just jump straight into it uh we are of course uh
Gonna do a cheeky spot of blind tasting um because it is a wine show with you know the occasional uh brisket thrown in for good measure um but can we work on this together yeah we can work yeah so what’s your what’s your first um impressions on this one
Yeah um aromatic white uh you know we’re we’re in we’re in that sort of musketeers a bibowy so that’s exactly right that kind of deal yeah yeah so really floral almost sweet but have you ever had have you ever cracked another oh that is salty dry salty oh that is
Gorgeous so that so the nose is sort of fruity that muscadis because it’s grapey yeah it’s also got a little bit of lighting so the nose tells me a little bit of a converts a little bit of sort of mask as well and like the interesting like
You said about the reason because there is that sort of saltiness so it’s it’s um it’s a it’s a it’s an earlier thick skin white grape variety in my mind if it’s from australia because it could be sicilian and it could just be like picked it you know and it’s just
Got a massive amount it could be like spanish i usually play burgundy i’m out of my comfort zone that is remarkably lifted that is so pretty that is so incredibly cool let’s let’s break it down into clusters what the primary fruits what are you saying can you just drop the those comments
Down there big boy so we can let everyone know what [ __ ] yep where are we going drop in the comments down oh yeah so no one knows what uh what we’re drinking he’s gonna let y’all know what we’re drinking so i am so surprised let’s talk through people how you
Approach a blind tasting i don’t know which supposedly i mean i mean look you could do it so deductive that you’re like oh we’re talking about you know nashi pears and tropical fruit so they stewed through so they like you go through all of those things
For me i just kind of like i just you feel it i mean straight away i think i think it’s i actually reckon it’s just i reckon i reckon this is a skinsy that’s given that sort of saltiness that sort of back palette bitterness and
I think it’s spent a little bit of time in oak which tells me that there’s not a lot of wine makers in australia that do this but first and foremost red or white red or white white what it’s got a little bit like you said it’s got a lot of
Um well it’s it’s i like to duck my thought process for me it’s got a lot of sort of unripe strawberry and raspberry but then it’s also got florals and it’s also got some of that grapey i am gonna i want i want to say
I want to look at it i’m refusing to look down into the glass but i i do i want to i want to say it’s like a really early pic sort of greasy sort of sort of like that’d be cool i just can’t help but think it’s a new new world producer that’s
Um a blend and there’s a little bit of color to it and it’s done in old wood okay that’s interesting do you want to do the uh get your glasses and do a reveal oh i’ll pour the color into the glass i think this is an orange one this is
Wow okay that’s insane yeah that’s incredible so everything so the next question is new world or old world new new world with this yeah this is new world oh this this has that um this oh and that changes everything yeah because it’s a bit foxy yeah well that’s almost what i thought i
Almost thought it’s um but is this one you brought no no it’s not nice that would be weird [Laughter] i’ve drunk enough champlain [Laughter] that’s not the one i brought but uh yeah this is um can i get a bit more yeah absolutely i’m just i’ve pulled the
Veil off a little bit too early so i don’t want to reveal it too much to lift i think it’s a blend between white and red and varieties because it’s got the salt in it but it’s also got some thicker skin stuff it’s got some unripe red fruits
But i also yeah it’s been done in old sort of sort of slightly sort of dirty barrels which is very uh new world sort of thing just yeah just old barrels yeah i’m going to say it’s a little bit rounded the backpack it’s actually seen a little bit of elevation
I’m actually surprised maybe exaggerated accelerated yeah i think it’s exaggerated or accelerated out of average do you mean elevation in terms of time or in terms of vessel either or like just the back palate sort of softness you know because you see that all that’s you know saltiness up front
As it powers down the palate you expect to have it backed up by a shitload of phenolic structure like yeah like a shitload of bitterness it’s not bitter it’s not really bitter it’s high acid it’s hot acid i’m gonna i’m gonna start depending on my shot and i blend that’s gnarly white
That’s really cool all right so i’m going uh new world and i’m going to say gareth belton it is it is new world yeah it’s a pretty decent stab um do you want us to have a country australia yeah australia i didn’t even need to give you options here today
Um south australia victoria tasmania it’s south australia uh adelaide hills claire valley now riverland oh oh it could be a de la cuenta number i don’t know no but i’m going to stick to the hills that’s exactly what i think i think it was but the saltiness can come from salty soils
And a warmer region pick earlier can also give sulphinus in that high acid i feel like i was i was hoping i actually sort of had my reservations like maybe this was mclaren vale maybe this it’s the saltiness that’s really [ __ ] with me well for that reason i’m thinking riverland now
I’m going to take a stab a punt just go rib lane i am going to stick with the hills yeah this is the river land so we already know who the producer is is this a narrow dabbler is this a negro amaro is there a difference i’m just doing this
In this house there is that’s really interesting i mean i think it’s i think monty would be too too dense and extracted it could well it doesn’t showcase a lot of like narrowness it’s narrow there’s naruto that’s got most of the black fruit sort of characters there doesn’t it depends
It’s kind of it depends right oh yeah arabic spice thing like cumin and cloves and stuff and i think i had your narrow the other night delicious oh it’s laura’s fault no it was really it was it was it was really good because we were drinking with quite a few ones so
Um i was cooking up some food with dad and we’ve always got about 10 bottles of wine on the go and we’re going back and forth and really quite straightforward at the start and then we went back to it later and like a tighten up mineral but like when you have that one
When you have nine bottles of burgundy lined up against down arrow you know we went back i chose that out of 10 bottles of very good wine to sit down on the couch with that’s a win that’s basically unicornzilla’s motto wines you want to sit down on the couch with
This is either monte pucciano nero davila or negro maro i’m gonna say it’s negro romaro because it’s got that um um uh like uh today i don’t even know if they’re doing their romance do they it’s got like i think they could do i mean that might It would either be narrow because the acidity negative because of the saltiness and that you’re right that blood orange palette is so like it’s a citrus based palette yeah it’s pretty cool yeah the sample that’s why it’s a sample of granola but yeah oh yeah that’s good that’s good
Um this is a negro amara nice oh which is hands down the best necromancer actually ever happened it’s so good this is the best negro america um this is very compelling this is this is a thrilling drink yeah and really it is it is white it was highly
Aromatic and it could be like early harvested converse how thrilling is it yeah yeah skin contact early picked converts was the initial gut feeling and it’s negro from the riverland uh yeah 2019 hell series uh sexy label yeah that is sick delinquent is hell hell yeah man that is that is brilliant
That is seriously cool he was like he was chatting himself up a little bit about this when he after after the cameras are off it’s like i’ve tried the negro it’s all it’s good that was bound to happen oh what was that that was a that was an ipad that
Was another um it’s probably a broken ipad now it’s not it’s uh it took a no no i didn’t notice it yeah it’s just a corner i knew it was going to happen next let’s keep them pumping out let’s let’s do it to and laura is like completely heartbroken because it’s a very
Expensive ipad but to be honest i wasn’t really valuing it that much it’s time for it to go um and so yeah sometimes things have got to go sometimes things like hey i’ve got some water rinse out all right so what are we doing here what are we doing
Talk me through this uh johnny oh do we do we want to cook yeah oh yeah yeah let’s cook let’s let’s see what’s going on all right so what what’s what we’ve got let’s do something let’s do the garlic first let’s have another taste but we’ll do this
Let’s go sorry let’s go to yours you want to cook along and you’ve got marin in your house yeah all you need like all of us um all right jumping straight in the comments uh justin hess uh great to have you uh great to have you back mate uh christina
Ruth aiden uh thanks for the comments regarding the the haircut this here butter this here was butter from the slow way cheese school that we to know on uh on the weekend and we actually happened to run into rutherford seriously and it was completely unplanned i’m very very very sorry
Terry you didn’t receive an invite in fact we honestly laura and i thought we were going alone no ideas and i’m pretty confident ruth and aidan thought that too uh but thanks for uh hanging out with us guys um but yeah we did some cultured cultured butter make your own butt
Seriously it’s it’s it’s insane um and it goes i’ll tell you what i’m sure that’s going to go straight to my love handles that no i disagree i’ve had so much i actually know well anyway we don’t need to talk about it who cares it’s covered terry
Oh yeah now it’s done again it wasn’t if it wasn’t broken before it’s broken now just straighten the table back up regain composure right open all right so we’re uh we’re prepping for marin oh we got a new wine yeah oh whoops i just bench blended
If it’s cool you wanted to cook along you’ve got marin at home you need salt butter garlic lime preferable chabli or um sort of mineral driven sort of chardonnay because i thought i thought it’d be good to sort of um you know although we did say you never did find
The champlain oh he didn’t no no um um uh uh who came picked up all the wine yeah no no no um it went it went with your box of wine maybe we have it yeah i don’t think we have it yeah anyway if we find it it’s terry it it
We’ll find a way to get champlete in your hand man that’s all good yeah yeah no sorry i i thought that that actually been all sorted uh now so what was i saying oh you’re cooking up your marin yep you need garlic you need chablis or acid-driven chardonnay
Butter garlic salt if you don’t have fresh white wine then you need lime and uh that’s all you need and it’s idiot proof and it’s the perfect thing to cook when you’re actually when you’ve got friends around having a few drinks because you literally cannot bugger it up touch wood
Tune in if you want to uh see me fail this evening now so what do uh we we need a taste while we do this this is just me you talk about um you know failing this evening you’ve uh one of the things we spoke about before we went live was
Uh i found one of your recent uh videos it’s not not all of not all of your sort of cooking sort of expeditions out in the stables have been successful duck gizzards honestly this is have you seen it no it’s pretty much what you were doing tonight what do you reckon yeah cool
He’s like yeah we’ll leave that we were doing four things and i think the weekend before we’d done chicken hearts were delicious with champagne and things like that and i’d cooked up some some duckers which would have been confident and that sort of thing and i was trying and i’m just buying
Myself up there and um you know oh my god you know really pumped like i’ve been excited about these i’ve never had ducks before i think i’ve had them before once for lunch in france once they’re having warm in a salad but i yeah anyway yeah and it was it was it was
Not good it didn’t make the cut it made it made the uh the blooper reel yeah it made the blooper reel exactly exactly well according to justin hess the 2016 toy clipper is like liquid crack and uh good it’s hooked good good seriously it is i
Totally agree it is one of the most amazing uh amazing deals i recommend is it still is it still yeah everything yeah we’ve just completely changed that model we just because because a lot of the french wine center wines are really expensive and we’re not the kind of people that um
Uh you know like you know that we don’t just drink extremely expensive one all the time but more than most but only because we’re exposed to it with you know yeah yeah um and family and friends and stuff like when when our wines were you know thirty
Dollars and fifty dollars if you wanted to buy a case you know it was really hard so i was like oh i really want to buy something you want and we just hated saying the price so we just halved it for a straight case so from now on we thought so everything’s
Down to like rosettes a hundred bucks a dozen um uh so he’s having to like open up cases as well yeah try to change them up and stuff like that just like make it nice and simple it’s easy it’s easy and even though we like that we love our drinking our wines like
They’re they’re high acid like normal invention they’re exactly what we like but we also just want everyone to to drink them but um so yeah so we thought we’ll just we’ll have the price if you go a full case and you’re right then nothing breaks when you ship because if you’re doing
Mix and match sort of uh cases and things like that was this is this the 17 yeah this is the 17th terry’s gonna i’m gonna have to get some i only have one left and i want to say i want to try the next one so is there 16 available anymore
Yeah that’s still available give it give it a rinse give it a um put it in the mirror and marion will taste like um corky has been upgraded uh coffee is full of marin tonight corgi’s actually on the bar unclean uh it’s been a busy week it’s been very busy what’s corky
Oh cookies i was looking for the cork um caught taking this no no no no no no no no corkface uh was was named by by the audience actually as everyone’s favorites [Laughter] um we’re running out of glasses we are running out of glasses just pour it out let’s pour it out
Just do a reverse pour there have we played this game though no do you have a guess oh i don’t care can i put any more one more one absolutely oh my this is mayhem so good we know we’re only 20 minutes in well that if if that isn’t if that isn’t
The most italian smelling thing i don’t know what it is do you want me to run the game yeah run the game big boy oh this is your one all right oh i don’t know i hope it is well it’s red it is it’s red it’s red all right
Is it it’s all bold yeah okay so great old world is it italian french or austrian i think it’s italian right it’s not fresh that’s that’s really interesting because the the smell that tells me really triggers me for italian always is slovenian oak and it’s like a sp it’s a spicy blue
Fruited style of oak um that’s really really quite you know indicative of the straw and also the um the variety as well this is amazing um this is actually really really cool cool wine this is an um yeah okay so it probably is that because typically for food
You’ll need a 65 mil stay even typically um that what we call a quercus that that type of vocal will um only really exist in slovenia because it’ll be a little bit fatter yeah kind of fills out a little bit quicker than uh uh than other ropes
Um wow that’s really cool then all right sweet so [Laughter] oh we’ll do it i’ll put that jabbet written down no i haven’t got it written down i’ll put the comments down so everyone and everyone at home can can figure out what’s going on so what were the the the it was andrew
Beaujolais ora uh i personally think there’s two red herrings there and i think it’s very much beaujolais i think you’re very much wrong yeah yeah you picked the one that it definitely isn’t oh wow okay yeah only because i can see where you’re coming from like like some of the really old school
Old school producers yeah it looks like not not lafayette but his other mate um what’s the other really famous beaujolais producer i drank a bottle with uh uh bk last time i think um not bertrand but um like that really uh ah it’s gonna kill me i’ll think of it
Later but um also the tanning structure on this is just it feels like naviolo it smells like naviolo it feels like it smells like old-school beaujolais that’s had some solid elevation yeah in like a really old-school sort of cellar so the fact that this is either andrew or juror it’s like okay
Sure at this point um i can’t possibly okay i mean in terms of variety it comes that cannot be true so and that cannot be cavity tell me why tell me why well true truso has this um uh i don’t know uh an ethereal sourness to it
That it feels a little bit like yogurt we drink and this doesn’t have that this has and and it doesn’t true so i’ve never seen a lot of trees so that has as um sort of let’s say this has an ethereal component though oh yeah totally which i think
Makes me feel like pinot noir yeah that’s but it doesn’t make me feel like true so does it make me could be actually pulsar’s probably really high on the the agenda here we’ve had a full start i think last monday on monday this feels this feels like you’re awake it’s a very dressy
Hey And so i think i think it’s going to be i don’t think it’s true uh i don’t think it’s cab franc i don’t think it’s um one of the other it was uh pulsar pinot oh the other two pulsar pino truso or kepronk oh this this could be pino which would really
Really could be pinot i’m going to go pull some uh you want pulsar yeah oh cool got one again you’re a pink pinot pinot you know you know what pinot’s taste smells like and tastes like and pulsar’s always the for me is like the pinot with guts
A little bit like but with gamma if you’ve got if you i i understand what you mean if you mean by structure i i i sort of see it as the the pinot nabiola yeah yeah it’s like yeah yeah that’s really good that’s and it can gamma can sometimes look like this
As well but the smell is typically a little bit off and i’ll sort of attribute it to probably the oak rather than the variety um what’s what’s the uh so if it’s obviously if it’s uh beside insurer yes yeah cool sulfur or no solder oh man i would have
Said this with classic so i would have said that this has had sulphur but i’m guessing it has no zip nothing that is incredible yeah that’s incredible and the vintage on this therefore must be like because this looks like it’s got some solid elbows to it is it
18 17 16. this is 16. this is a 16. that is amazing that is this is amazing this is a good one it’s insane funny we’ve got a couple this is good drinking wine yeah how how what would i mean yeah one of yours that you bring in yeah yeah yeah yeah
Uh 59 bucks why is that is that landed or retailed that’s retail well that’s how that’s members price go on the thing and it’s here that’s pretty good eh but no to be fair to for jura to get in australia that is a steal yeah that’s like you’re saving at
Least 30 dollars i’ve got people that um because some clients really love um uh peru rock yeah yeah and and they and they superior rock is a fun amazing expensive yeah very eventually expensive is crc but i mean a lot of people sort of associated that as the
More hyper natural variant of dlc because they have a joint owner don’t they yeah but who passed away and passed away vintage of 2015 but same sort of like that can be hit me some are a bit spritzy yeah some uh one of the best finds i’ve
Ever had was a 98 clerical value from them and it was remarkable but their wines are lifted like this like extreme yeah and and a lot of people think that they’re no sulphur but only they’re no software only if they’ve got pure written on it and i’ve got people that will spend six
Grand five grand 10 grand on you know a per a drop of a hat but they drink this during the week and just genuinely almost do it and enjoy it just as much yeah this is awesome yeah this is insane what is can we have a gander at this
Oh man oh man we’ve had this uh we’ve had we’ve had the shard now we have the chardonnay with um uh sean leon no no no no no we had it with um valerie from uh smelly cheese oh is that right yeah this is
This is so good we have this is we have uh the most magnificent troll who i actually think is really important uh jumping in between uh twitch and youtube live we have animal farm we have kim jong-un [Laughter] um guys this is this is awesome this is this is next level
Um if you if you can make that out cool that lamatani matheny so lemastheny is the name of the village cool cool story about this so i was um staying at a uh air band bandura and um like a hectic schedule like i was going from zura down to bougie down to um Uh yeah it’s my favorite name for both should i ever um you know what’s your alike i’ve never been sick i’ve only been once so i go to france two to three times a year and i’ve only been there once and it is [ __ ] awesome but like
So i rocked up and like like driving through was absolutely beautiful and like burgundy i get there and it’s like you know it’s it’s all there it’s one slot you sort of you you it’s all there on a platter yet you can never understand it and then you drive
Into azure and it’s like this the most mystical place on planet earth the only place that’s more mystical than that is a place called a restaurant called the pottertown and i’m not going to spell it out because it’s you know you’re not actually amazing you’re not allowed to
Talk about it on social media um oh really yeah but i’ll give you a hint so i won’t say the name again but for instance so night before in bone uh costa rica uh coast jury uh peuleni monroe shea le ensenar 900 euro at um this restaurant this restaurant 90 euros same vintage
Same wine is it just like a it’s like a it’s like a weird underground takeover thing or something like on that night it’s all the time i learned about it from uh kermit lynch’s guy that heads up the office and uh told me about this place i’ll drinking costaru for 50
Euro um like uh yeah just just just there was two of us and we went through nine bottles and uh the guy that i was with was a lot smaller than me like 120 kicks he would have been about 70 and i don’t think he drank much
But it’s like it’s like the french faulty towers when you walk in anyway that’s like yeah you stay upstairs like red velvet curtains and stuff piss me and underneath the bed hand basin next to them old school old school old school walked in and they had a bottle of um
Uh roomier shamble music 2010 open i was like it’s like they haven’t come out of the 1800s and yeah yeah yeah literally literally they’ve got 4 000 sk used of all old burgundy right and for affordable prices like cheaper that i was drinking were drinking pus
You know you know like it’s out of a jug you know at some touristy place and bone like we’ll have this like you’re looking through like nothing else you’re like okay i’ll have that 50 euro and it’s like a thunderswap plays and what what why is that why why would this place not
Because they’re in the middle of nowhere and all it was i just really love wine and then they maybe like have like people love it so all the people that all the producers love them because they just go there stay the night like it’s like um like where all the producers go for
Boozy away trips like like it’s where they like i don’t know if they get away from the walls of the family or something like that or you know all their husbands or whatever but they want like good booze And and yeah it is the most remarkable place on planet earth anyway this this is the only sort of place the second sort of most mistake and it’s uh yeah sat i got an airband the airbnb was really rubbish like i rocked up and there was no bed sheets on the the
No bedsheets no pillow slips or whatever i was like what the hell is going on here so i called up the the lady i was like there’s nothing on she’s like didn’t you read the uh you know the scripture bring your right to bring your own i was like
It doesn’t make sense i don’t have a sleeping bag with me you know so i was really grumpy anyway the guy came down and like sort of got chatting he’s like oh i’ll make wine you should come and taste and i was you know i didn’t have any bed
Sheets and we were in jura which is freezing yeah in winter yeah right so i wasn’t and i was going off to see friends who i reset my time and so i went and saw him and he was really apologetic he got the days mixed
Up and he was like if we can come back it’s like mate i’m you know i’m off tomorrow or i’m off this afternoon or tomorrow whenever anyway so i was like i’ll give this guy a call so i gave him a call anyway it turns out he worked for jacques puffinet
For eight years he was his right-hand man so jacob daddy’s yeah is yeah he’s a grandfather azura yeah and um daddy yeah and uh daddy and he and he you know just shut up shop he didn’t yeah he didn’t know he didn’t didn’t pass it on and it was like the
Ultimate mic dropped the whole industry so this guy’s got parcels he’s got the same wine making style and everything like that i’m reading up about this in uh the higher car that i have all the high cars they can drive themselves they’re beautiful so i’m going along these like windy
Roads and i’m like oh i’ll be there really soon anyway i went in there and all the wines was junking like like i i came to zurich for like good value sort of um you know different options a bit of wildness and salty and nuttiness you know
Drink drinkability of interest um and it wasn’t getting it until this and then i was like [ __ ] yes because a lot of the places in jura are just you know sort of you know big sort of old-school sort of domains where they need neither he nor there like the only sort
Of you know jurassic they get is their um you know their vengeance and it’s you know it’s okay it’s a bit sickly so to actually come across a good one like is a lot harder than you actually think so i was i was pumped but uh yeah
All right we’ve got 20 something minutes left should we should we get cracking uh get one get one i guess we’ll figure it out we’ve got one right so if you’ve got marin at home they’re asleep now so just you know rip the claws off have we got a bowl actually
You know i’m sure so there we go we’ve got our marion divided up perfectly into three parts um should we have a glass of coffee while we do this yeah hell yeah absolutely i mean i mean sure one other answer to that question is yes welcome to jono’s show people i’m the
I’m i’m the guest brendan carter um justin hess has asked any discount for a palette of the 2016. i think there’s a pat i think there’s just under a palette left let’s enter the code all right oh yeah cool we’ve got like a myriad of bowls
We can we can we can shove them in beautiful thank you oh yes we’ll do a platter of the what do we need oh no we’ll put the um we’ll put these over here in the box across there we’ll put the meat that we’re going to
All right so we’re on a time schedule i feel like i’m a master chef actually it’s a little bit like that yeah and take away the money and then twist that yeah have we got yeah we’ve got shardy beautiful yeah that’s good that’s good wow the the main difference here with this
This one have you have you had a crack at this yet uh it’s sorry your oak budget i don’t know how you afford it mate why is this this like well priced i i hate new york do you want to guess how much new work is in this i hate new
Ways i i promise when i started making sunday i would never ever ever ever used more than five percent you would seriously that’s les that’s that’s about five is it or less zip [ __ ] it’s eighty percent so so i promised myself i’d never do it and then we were looking through and
We were like do you know what that’s got to be cloaked [Laughter] and we tried to do all the other brands and everything like that but it was just uh you know it just it just sort of held the fruit look at this yeah that’s that’s the absolute business
That is the business isn’t it it’s great it’s gone no wonder they fall asleep um right so here we go so can you search for the next i’m going to say that’s 100 of them wow yeah yeah it’s it’s not a hot night and go we’ve got we got the window open it’s
Not a hot it’s not a hot night in the uh ice bucket either so do you want to do it yes i would can i just so can we oh there’s an ice check uh oh yes oh sorry that’s so cool it’s just like ready to
Rock and roll what’s the best way to do um yeah that’s great yeah i’m not gonna drip anything on anything so look at look at those they look like little uh you know tiny little craters but they’re you know 45 bucks a kilo you’ve got to get two kilos and you’ve
Got to pick them out i don’t know the logistics but they are everything’s closed you’re not spending your money on a thing get some wine good wine some unicorn zealous some herbs you’re some french ones and that and just just get it so put it upside down
So hard hard part of the show down and split it down the middle oh these are tough actually now now the idea here is that you spilled it apart you like butterflying them essentially well you get just getting rid of the poo line this one this is all clear so this look this
Guy’s a girl’s little poo lion’s nice and clear so that wouldn’t have done any damage but um put it aside and just keep keep rocking rolling keep rocking rolling we’re going to guess some of these look actually are you able to open up the chevrolet because we’re nearly used oh yeah absolutely
I mean so we came up with a new name for the edition of shabbies shabby it’s actually it’s it’s the chevy’s recipe that’s been improved yeah yeah yeah yeah steroids yeah yeah yeah um guys i want to know have you guys ever had marin what’s been your experience and most importantly what are
You drinking at home tonight um my question is have you ever cooked with chablis have you ever cooked with chevrolet as well have you ever cooked with wine outside of red wine have you ever called white wine cook with chablis as much as you can particularly chablis chicken uh and if
You’ve got tarragon chevrolet uh tarragon chicken is the most beautiful thing i swear to god i i’ve always avoided the use of like tarragon no i’ve never really understood oh it’s like it’s like a licorice but it goes really well with acidity and chablis got acidity and the great thing
About using that is it’s like using the most high class um lime you know your citrus in cooking you’ve ever used because that’s that’s that’s a good point is subbing out lime for tarragon oh no i’m talking about chevrolet but it goes well with the chevrolet the tarragon oh okay
It’s actually a really good point but then uh but yeah so but yeah tarragon also you know because that’s the the the best thing about french wine is it’s really sort of unique sort of acid sort of flavors and intricate as well really intricate yeah now so in terms of
Cooking if you if you put that in then and use things like tarragon and things like that which amplify their acids then that’s where you’re getting the sickness i don’t know i think yeah oh well i think i think the the appeal is you know it has always been and
Especially uh you know across the number of really great you know australian wines the ones that that we really enjoy drinking always have really great natural acid lines and when we when wender is actually a really great example of that of something that um that clay valley as well is an enigma
Clay valley shouldn’t i love clear valley yeah it’s one of the most sort of i guess aussie wine regions it shouldn’t actually produce wine as good as it does yeah like if you asked any german wine maker where in australia that would establish like one of the premier riesling places
They would they would definitely not choose clear valley no no clay valley produces unarguably some of the most delicious styles of of riesling that uh a country’s ever seen um but uh you know it’s it’s winter is like one of the og man like cabin cab malbec and
Garage you know you know why it’s the dyno difference it’s that that basically desert with elevation in it desert with elevation and then maritime influence yeah right oh yeah of course um uh laura’s folks live up in so the panel is hot i hope that uh moving blanket isn’t fun
If you’ve just tuned in how you burn down a distillery well ruth and aiden for those uh that have made their own cultured butter uh on the weekend i would suggest um uh if you put it in a pan that is a little bit too hot
It is oh no no no no no it’s all good ready so the butter the butter’s now all burnt We distilled butter into the air um so this would be a live stream uh if it wasn’t for these antics we’ll do it we’re doing half it because we’re on reduced time aren’t we god we’ve got 14 minutes 14 minutes so like uh aaron formosa thank you very much
Saying tarragon is the tits yeah um how good was this table yeah how good yeah was it oh not that good good it’s uh it’s a bumming special good good good good applewood gin improves all food by 20 i i thoroughly agree although according to 43 the um governing body for the
Um promotion of alcoholic beverages in australia i can definitely say that i cannot on camera confirm that but in secret you should definitely try uh big fan of aaron atherton tablelands redclaw is like small lobster man if you can get red claw oh yeah they go beautiful so garlicky
Garlic improves everything by at least 20 let’s face it and then the wine goes in when the garlic’s about to burn you really so there’s like a specific timing thing oh yeah what’s what do we get to taste it beforehand or do you just like in your family just throw away chablis
That would have been a really good idea too We’re throwing around the table correctly it smells amazing in here like it’s just pure garlic it’s like unico zelo’s 20 20 vintage is basically going to be garlic come on have a look at the coloragon how do we get it amazing they’re like can we can we get can we get closer can
We get we can’t the calories just grab the grab the whole thing all right all right let me let me just get some color on the last one because yeah well we’ll bring it up because i mean you guys can even hear it it’s amazing champagne butter lots of butter sweet
Chili crabs oh is that what you cooked with aaron that’s sick man beware the cultured butter fire a livestream baby justin hess though famous last words from jono impossible to [ __ ] up what are you talking about we’re we’re wrong this is fine i feel safe uh
Just opened a deal with an airline mount franklin riesling to drink a side-by-side uh to a 2017 slave farm hey sick awesome um mount franklin reason i reckon frankly oh you mean franklin river or mount franklin because matt franklin’s the uh one that um makes the water right
You don’t know i hope that was intentional control it smells something it smells amazing oh man it’s like salty without having to be salty yeah Should we show the camera yeah let me let me get a sexy side up man you guys going to see this tonight terry rawson tonight’s special guest gummy wrecker cfs we know them pretty well most of them actually work here uh hollywood hey thanks for chiming in watch out yeah all
Right here just for those right here right here right i tell you what though if you raise it towards there just can you guys hear that yeah a little bit of like asmr going on and it never worked again [Laughter] i think we might we’ve already destroyed one piece of very expensive equipment
Tonight the most expensive most amount of money spent on on one hour [Laughter] i think honestly my favorite scene visually in this entire show is you chucking chablis onto that pot turning away and then massive plumes of flames [Laughter] oh yeah she’s oh she’s a man right still
Got to look at the guy they’ve got separate from the shell um no i’m just touching it you still got 10 minutes or sorry so you’ve done well wow oh man so yeah we’re it’s still it’s still going it’s probably all right now but the thing is it never really sort of
Dries out i don’t know i never know where to yeah that looks amazing so a little bit to go because that will get a little bit um uh more sort of red but you know look at that look at the color like yes actually that’s pretty good a little bit more
I’ve touched that i’ll get it yeah it’s all right chef gets chef gets first dibs yeah yeah i don’t i don’t want to give anyone taste as you go [Laughter] i’m here mondays and wednesdays what what are we out there oh we’ve got so there’s something different there’s something new so
It’s like a [ __ ] marathon with you dude is that another cardboard no this is the estate so this is so yeah there we go now i know so so um you know in 2016 our bigger one was our entry level yep um because we thought now you know
[ __ ] the system uh let’s make um you know the leaner one the top one cool i like that but yeah but then we reverse back on it so and now from now on we’re just doing one one but um so estate chardonnay and then cloak ipo but then because we can’t use
The cloak hyper name like we’re talking about last time yeah from now on it’s just all going to be a state um so this is the newbie what were you drinking before seventeen click high prices this is the entry level which is actually probably better i don’t know well it’s more pure
The clock evo’s got more wood yeah and uh uh and lean clean fighting machine yeah yeah petty chablis i love how i love how you like we can’t use cloak either but i tell you what that may as well be better this is clearly montina tony yeah
Totally i mean if i was blindfolded i would guess it as soon as well if you if you if you want if you want to actually sum them up um uh yeah the estate chardonnay is like a pretty chevrolet yeah the quadcopter like a center band with a little bit more wood use
And the 16 cloak hyper was the clay grand cru chevrolet do you think it’s a shame yeah yeah just big flex do you think it’s a shame in australia we have to utilize so much oat to make many wines so appealing um do you think we could get away with less
Well that’s yeah yeah absolutely opens the devil the only reason it’s there is just to have a you know clean sort of rotating system five percent wood needs to go out oh yeah it comes in the only reason that was because we thought that that just looked so good
And so smart for eight percent you would they were like [ __ ] it let’s just do one thumb before the new one and just you know see what happens see what happens and um yeah so some people love it some people prefer their state there’s you’ve got something for
Everyone yeah i suppose well it’s just why like what’s the worst thing that’s going to happen you’re just going to drink it learn from it like and then what we’ve learned is we might even be no more no more new wood like 5 10 new wood but we still we
Still like it i like how run yes you absolutely need to so i’m definitely going to have to re-watch this episode to catch the visuals i missed while listening as a podcast yeah you definitely do robin well thank you for listening irrespective as well can i flip this yeah sure why not
Oh it’s clean that’s how a 12 year old does the dishes yeah yeah exactly exactly or i clean my room seriously is this is we need to do well it’s on fire on camera This is utterly amazing can you smell that nice like yeah i can smell a lot of things man and i’m like i’m like into it i’m vibing now He set water on fire look at this how does that work uh oil it’s all oil it’s just too much it’s too much going on there’s just so much going on that is oh my god so let me just quickly just check because we’ve gone from undercooked to
Actually no probably see how the red the red’s going more red yep right oh so what do we do this is our clean knife open i’ll just the touch i’ve cooked and it has lost a lot of the chef leg because it’s cooked all off
So it just it just tastes like hot marin which is not a bad thing yeah the garlic helped on now how that was chablis isn’t that just so have you heard of the concept of i think it’s called a mukbang have you heard of that we’re basically doing that for everyone
At home right now it’s a korean style of like youtubing where they basically just grab food and eat it in front of people i’m done i’m serious immense amounts of food i’ll show you after but for those at home like oh god the sounds the asmr sounds
Oh my god that’s what we’ve got we’ve got salt oh yeah true um we have the mold in there we have the mold in here next batch off camera [Laughter] that’s what i’m trying to do i’m trying to get them all open so we’re gonna get open
If we gotta have we gotta have we gotta talk to you we’ve gotta talk to you absolutely this is like for the save this is honestly probably the biggest hour of power we’ve ever had one of the classic seafood pairings um western western western loire uh
In the nantes melon the begonia is a great variety which is very confusing actually they’re very confusing because it’s not from burgundy but it’s neutral because the dutch settled it so they put it there for spirit production [Laughter] all right can yeah these are they’re they’re overcooked
Yeah i’ve overcooked it with all the excitement i’ve [ __ ] it [Laughter] still it’s still good but it’s not great laura noah yeah yeah i’m here get the energy get into it laura um it’s neutral it lives in underground glass tanks these guys do one that’s there for underground for
Five years and it looks fresh as a daisy it’s cheap chevrolet it’s cheap chevrolet guess how much that is uh um 58 dollars 22 bucks shut the [ __ ] up don’t have seafood without it it’s surly as well yeah really no it’s creme de la creme organic biodynamic minimal sulfur the the like
Don’t use from there he goes hang on i thought he couldn’t [ __ ] it up i [ __ ] it up there’s too much intensity high intensity yeah anyway i don’t think it’s like really like i think uh if if you could uh have anything on your tombstone i think i think just this image right
Here is complete debauchery what does a foot with gap look like [Laughter] guys thank you so much for being an awesome audience thank you so much for emceeing laura thank you so much for the support of a live organization it was actually technically my contribution or our contribution the
Butter that actually [ __ ] the uh [ __ ] homemade buttercream on my to-do list of things to learn how to do guys thank you so much we’ll be back next monday catch you soon