The Food & Wine Game!

So, Osian had an idea for a little game! We had to choose a set of wines for each other and then think of ideal meals to match!

Will we have enough to say? You can't stop us! There's so much fun to be had discussing why you choose a certain wine with a certain food. What you have to remember is not to be too serious about it and also drink what you like.

Join us to listen to the sometimes quirky  choices and some of the stories behind the food and wine.

Dropyn – Gwin Dylanwad Wine Chat is recorded in our little wine shop in Dolgellau, North Wales. Join Dylan, Llinos and Osian as we chat about wines, winemakers and the stories behind the bottles.

🍷 Visit us at https://dylanwad.co.uk/ 

💬 We’d love your feedback and reviews to help us grow.  Diolch!

Transcript

Osian 0:14

Croeso, welcome to episode seven of Drop yn with your host Osian. And maybe you can tell, but there's no one around me because I'm recording this from my bedroom. Uh I mean studio. Um post-production. Oops. Yeah, nearly a month later, after recording the podcast. I've got quite a backlog of u podcasts to edit. Sorry guys. Anyway, so this is yeah, episode seven, which was on Dylan's birthday. Actually, I I think it was two weeks two months ago. Anyway. So, Dylan's episode. I wanted to have an episode where we could just chill, maybe drink some nice champagne, which we were. And I had this idea of playing a game of hosting a dinner party, and you are assigned four different wines. So I had I assigned Delan's four wines, Dylan assigned Llinos four wines, and I I had four wines from Llinos. And the the game was to sort of pair, you know, the wine with any food that we thought would be good with it. Um so yeah, that's the premise of the game. Not much else to it. Bit of a rambling podcast episode, but it was good, it was fun. We talked for nearly 40 minutes, I think. So yeah, it must have been fun. Um, but anyway, enough talk. Let's go. Now that you want to just adjust the way your your mouth.

Llinos 1:49

i Bulhane, yeah. Rome, yeah. Okay then. Um yeah.

Osian 1:54

So it should be a bit of fun. And my first choice for you,

Dylan 1:57

Llin, I know you well enough, is champagne. Vintage champagne. You'd have been interrupted.

Llinos 2:05

And I'm just opening the cage because did you know the cage on the top of a bottle, any sparkling, it's always six twists. Wrong. Woo! Okay. Right. And back we go. Okay. I've I've not been doing it right with a mic, I don't think.

Osian 2:24

So maybe adjust it closer to uh to your face. But we'll sort that out in a bit.

Llinos 2:32

Okay. Maybe I can for now. Yeah.

Osian 2:35

So I've just So you can just sort of pull it back. I'll I'll you can pull the rest. Yeah. There we go.

Llinos 2:46

Oh.

Osian 2:47

Okay, what does vintage champagne mean? I'm terrified. Normal champagne. Why is vintage champagne more expensive?

Llinos 2:55

So most champagnes, unlike um wines on the whole, is uh they made it's blended. Most champagne is blended. You'll notice there's no year on most champagne. Um this is for consistency. You know, the big houses like to have uh consistency every year. Um so when you've when they've got a really good year, it's not as it's not a simple process. They have to um they have to alert the authorities, I believe, and say that they have got a not quite not quite like that, but they you know they have to they have to say I've got a vintage. So they've got to say this is this is they can't just sort of decide last minute, you know. They've they've got to say this is going to be uh a vintage, yeah. And we're going to make a vintage.

Dylan 3:47

Your base wines and this one is all gonna be this is 2015 vintage for Cook de Bar.

Speaker 3 3:56

Yeah.

Dylan 3:57

Very Pinot Rich. Well so what would you be eating with it?

Llinos 4:03

Well, it's a classic um match of fish is fish and chips actually. Do you remember when and doll's wincing when I'm saying that, but at the end of COVID, when we weren't allowed to drink out eat out anywhere, we did when we were allowed to walk somewhere, take a half bottle of champagne over to Bartmouth, and we got some fish and chips, and we sat in the front in one of those little um shelters, and we ate our fish and chips in the freezing cold rain and wind with a half bottle of champagne with some people.

Dylan 4:36

We were so happy. We were to be out.

Llinos 4:40

So the the idea there is the acidity, isn't it, of the champagne is cutting across the fat in because it's quite an acidic um drink, isn't it? Champagne. Yeah. It's not like prosecco, it hasn't got any of that sweetness. This is delicious.

Dylan 4:55

And this has got loads of that sort of yeastiness on the nose, it's got the flavour.

Llinos 5:00

Yeah, so that's what you're looking for with champagne. If you if I were to have it maybe with canopies beforehand, you it will do fine with oysters. I'm not a huge oyster fan, but I do like it if it's got some like chopped spring onion and a little bit of Tabasco or something like that. And this would stand up well to it because it's got lots of flavour, acidity will cut across all of the Tabasco and everything. Um, or if you've got smoked salmon canopies, I might have smoked salmon because you've got all of that fat and the acidity. Why my mom to just choose one?

Osian 5:36

Oh yeah, I think you've gone over because we have to choose one as well. You've chosen all the things. Oh no, fish and chips. Have you gone for fish and chips? I'm going I'm going for fish and chips, yeah.

Llinos 5:47

Fish and chips is what I'm gonna have. Yeah, as an appetizer. Well, you know, you could do a little mini mini piece of potato with a little bit of fish on top.

Dylan 5:55

Or piled up on a fancy stoneware plate with a drizzle of something over it.

Llinos 6:00

Yeah, I've gone over the top because I'm enjoying it so much.

Dylan 6:04

I thought this was gonna be so simple. And I'll be fair. My choice has been knocked out of the water. So I'm gonna I'm I'm desperately trying to think of something else to go with uh with my first wine.

Llinos 6:16

Yeah, so anyway, I'll pass I'll pass the ball on to Osh. Okay. Oshan, for you, I have chosen. Um, I think it people might think it's a bit strange for um to start off, but I don't have a problem with a bit of an off-dry at the beginning of a of a meal or with something. So the the equivalent to the Angere Rose that we've got an off-dry Lois Rose, which would be Cabernet d'Anjou Cabernet d'Anjouet d'Anjou.

Osian 6:44

Yeah funny enough, I was in a coffee shop in Conway just the other day. Where are we going? There were some magazines in the window. I think it was women's health. Anyway, this is so random. But there was a section, this was a magazine from the 70s, and it was like recommendations, and Cabernet Anjou was one of the recommendations even in the 70s, in fashion, old fashioned, maybe um, and it was it was saying, you know, a bottle is £1.50 or something like that. Always been information, um, but yeah, so Cabernet Donjou, it's it's either is it a mix Cabernet Franc, Cabernet Sauvignon? It can be, can be, and it's quite dark in colour and yeah, all that dreaded I want I want a rose, but it's gotta be pale, but it's a bit sweet, and then there's slight mintiness to it, I think. Um richness, yes, but what I've gone with it is something a bit salty, something a bit sweet, something a bit savoury. I've gone for serrano ham. Ooh, delicious. A bit of figs and walnuts on a toasted bread.

Dylan 8:06

I'm not sure we're gonna get through this tonight without all rumbling.

Llinos 8:11

Are we gonna cook all of this as well sometime?

Osian 8:14

Because I think, yeah, you've got this the nice saltiness, um, savoury, and then you've got the fig as well. So you want something because it's quite fresh as well, isn't it? The rosy. You know, people think uh you know, a sweet sweet rosy is just sweet and but this the ones I've had are quite balanced, and I think people should drink more of Cabernet Anjou if they like white Sinfandel and stuff. It's just it's delicious, you know, it's not pushed enough, is it? You don't see it, yeah.

Dylan 8:41

It's it's gone out of fashion, but it yeah, it's such a better choice than than your average white Sinfandel from California.

Llinos 8:49

Mount Hudrid, yeah, I love it. Yeah, but I think your Serrano ham choice that is great because there's a bit of a sweetness in that yeah that the the rose they will pick up on as well, and that's what you're looking for, isn't it? You're looking to match these flavours as well as you know, sometimes it's cut through you want, and sometimes it's matching.

Osian 9:09

Yeah, okay.

Llinos 9:11

So interesting.

Dylan 9:13

Somebody's chosen for me.

Osian 9:15

I have, and it's me. So I have chosen you a different sort of uh yeah, something different. I've gone for a pheno sherry for you. Okay, okay. You know me well, yeah.

Dylan 9:29

Or would you prefer something along those lines but a different well I can I push it down to San Luca de Barramida and have a manzania? Shall we let that slide seems like that? That's fine. It's essentially a pheno that comes from the seaside. Yeah, so the driest, crispest, lightest, actually. Yeah. Um people tend to think of sherries as quite heavy, I think, but might even only be 15% alcohol. Um and as we've started here, I'm realising that some of your choice, you know, you make your choice and and you've already had it. I I might have had some fried fish here uh in a very light batter. I once uh spent an enjoyable lunchtime in San Lucar watching a big table of uh business people having a feast of seafood and just bottles of manzanier all down the table. That's what they were having.

Llinos 10:20

That's nice.

Dylan 10:21

Seeing as you've had the fish and chips, I'm just gonna go row back a little bit, and I'm just gonna go almonds and olives. You're in Spain, the heat is there, yeah, salty, depth of flavour, you know, there's nothing too subtle about olives or almonds, to be honest. Nice and salty. Yeah, yeah, yeah. A sherry, still light manzania, but it it it'll stand up to the the saltiness and the strong flavours. Just just a little aperitif, really, here uh before we get into the to the main meal. Yeah, yeah.

Llinos 10:53

Again, you're matching up there, aren't you? Flavors, and this is the whole thing with um this food and wine thing, is yeah.

Dylan 11:00

I I'm feeling we're a little bit back to front for our normal way of doing it. Normally, people come to us uh with a menu, yeah, and we think of the wines to go with it. So the challenge Arsher set us today is to uh here's the wines, what are you gonna eat with them? Yeah, and I assume you know it's a bit like death row. We we get to choose we get to choose whatever we want, do we? You know, we can't uh limit on the food. Yeah, what you know and uh and then yeah, what we've got.

Osian 11:35

No, who's who's coming that we can afford in?

Dylan 11:38

Yeah I don't know, but yeah, almonds and olives. That's great. Yep, okay. That's my simple easy. Yeah, just salted, a little bit of salt, and some lovely, particularly green olives. But uh not for me. Some nice, salty, maybe with a little bit of anchovy stuffed in them as well. Bit of extra salt.

Llinos 12:00

Yeah, nice.

Dylan 12:01

Okay, there you go. First round done.

Llinos 12:04

I feel I've been isolated from the champagne. It's sort of nobody nobody's helping me to anymore.

Osian 12:10

Just because you did it to us last episode.

Llinos 12:13

Whoever leaves the bottle out of reach of the others. Oh Jack to the rescue. Bless you, Jack. There you go, fantastic. Round two. Round two, we're on the next wine.

Dylan 12:26

Yeah, proper starters now. Uh and Clenn. So Shen Blanc, variety you like? I'm offering you a nicely aged Shenin Blanc. It's one of those few white varieties that ages really well and can age for a long, long time. Decades for the very best. And you will be getting the very best. Of course.

Llinos 12:51

See, of course. I love Chenin Blanc, and of course, yeah, you can. I'm assuming, yeah, we're we're going on a dry one here, aren't we? As for our starters, um, because they can be a bit sweeter, or what are we what are we talking about? A bit of sweetness if you want, a demi-sec vovre, something like that. 20-year-old from a good producer. From a very good producer. Can I have the demi-sec vovre then, please? Okay, little sort of semi-dry. Because I did, I was thinking, oh, starters. I was thinking main course, and then I thought, no, it's a starter. So um what I'm gonna go for is um scallops, my favourite, because you've got sweetness in scallops, you've got sweetness in the demisec. Um, but I am gonna put a very light little curry sauce on it as well. Yeah. Just a but no, no, no chili, no chili, just the flavours of the cut the curry sauce and it's good.

Osian 13:46

Or is it just just any? I don't know.

Llinos 13:48

Well, I don't do you know what I haven't thought of. Sort of a creamy Japanese sauce. That could be quite good, actually. I think do you know what I hadn't thought of that will work well.

Osian 13:59

I was actually in a um in a restaurant in Cardiff having oysters for the first time. And my favourite one was a deep fried one with katsuka. Yeah, yeah, yeah.

Llinos 14:12

Yeah, it would be oyster, oysters are hard work.

Dylan 14:15

We'll all have to get it. Nice, yeah, nice.

Llinos 14:19

Yeah, I mean, yeah, so I d I I mean I love I love scallops, yeah. Um and I love them just really simply. Um so something, and then if you've got that lovely auger that's got so much richness in it, and when it's aged a bit as well, you know, you've got you've got that to combat the power that you get from any of the curry sauce too. But um, just hitting the wires here.

Speaker 3 14:47

It's fine.

Llinos 14:47

But yeah, um, so that's my choice. My my do you approve of that?

Dylan 14:52

Do you think uh absolutely do you know what? What's worrying me here? We've got three people, four wines, twelve wines altogether. I'm looking at a a 12-course banquet before we finish tonight. Are we gonna be challenged to cook it?

Llinos 15:06

Are we gonna yeah?

Osian 15:08

But no, that sounds great. Yeah, scallops and curry, yeah.

Llinos 15:11

Oh collie. So I know so we're on to your starter next. And yeah, because you've been there and because we've tasted them, I'm gonna give you a Welsh vineyard, Tyre Gavre, and their white wine to start with.

Osian 15:26

Oh, yeah, the Gavre Wen.

Llinos 15:28

Gavre Wen, yeah.

Osian 15:29

So for people that don't know, so this is a three-acre vineyard near Cowbridge, and they make natural and they've been certified organic, and they've got um they've just released their white wine, which I think it's already sold out. Yeah, yeah. That's how you want it. Yeah, and it's made from a grape called Orion. Never heard of it before. Um and it's yeah, nine and a half percent. That's a bonus, nice on the it's good for me. Um and it's yeah, sort of natural, it's a bit cloudy and it's aged in uh I think burgundy barrels, I can't remember. Or something like that. And it's it uses the the yeast on the skins to ferment. Um and yeah, it's it's a different we've all tasted it, haven't we? Yeah, yeah, yeah. And it's you know, it's a bit different, it's a bit sort of green apple. So yeah, I I went on Vin Van website because the yeah, Sarah in Cardiff, she sells it, it sold out though. But um so her description was elderflower, you know, aromatic green apple, and there's a bit of honeyed finish. So I'm just thinking about that aromatic, and it was quite acidic as well, but you know, fresh and yeah, um so I've gone for again seafood, yeah. I've gone for pickled mussels with a herb salad.

Llinos 16:53

But you know what? That's a really good choice, I think.

Dylan 16:56

It's got real uh striking acidity, it does, you know, and and those sort of smoked mussels have a sort of oiliness to them. So I can see that really working well.

Llinos 17:05

Yeah, definitely.

Osian 17:06

And then you know, in the salad parsley, maybe basil or something like that. Um maybe almond shavings, I don't know. But it sounds good, yeah. Yeah, so uh yeah, you don't want anything too big with it because it's quite a light wine, you know, but it's interesting and it's there's a good texture to it, but yeah, that's my choice.

Llinos 17:30

Hmm. Very, very good.

Osian 17:33

Yeah, I forgot what I chose Udol.

Dylan 17:35

Uh so very specific. Oh yes, very specific, yeah. We haven't got you know, we're not uh specific uh producers and everything.

Osian 17:44

So what have I what have I got for my this is probably one that yeah, some people might know. Um we do sell it, but I thought I'd just uh pop in one that we do sell. So it's uh New Zealand producer, Grey Wacky, and it's their wild Sauvignon Blanc.

Dylan 17:59

So Sauvignon Blanc, not always my favourite, however, Grey Wacky is um Kevin Judd, used to be the winemaker for Cloudy Bay, got on to his own show at Grey Wacky, and he does he do he does a more typical uh New Zealand Sauvignon Blanc, but then he does a wild ferment, so wild yeast, and there's a little bit of oak aging in there as well, and it took me off, it's my little brain sore New Zealand foods, and uh they have a lot of sort of fusion, but I was thinking fish again, sorry, we're on the fish course, shall we say here? But maybe you know, one of those sort of meatyer fishes, a bit of tuna or something. Yeah, nice. Um you know, we've got the acidities, a little bit, I don't know, say it's a little bit funky on the nose, but I think we can go for some sort of not spices again, but um, you know, sort of a little bit Thai, a little bit fusion, like Australia and New Zealand just do so well. So it's gonna be fried fish, but it's gonna be with some uh a little bit of oh put some little noodles under it, and I'm gonna have some shredded vegetables, and there'll be some ginger in there. And I think it's gonna work, but Kevin Judd is a great guy. And if you haven't come across his wine or his photography, takes fabulous photos. Oh, yeah. Uh his wild wine. New Zealand is so photogenic. But when he goes off traveling with his wines, he gets shots all over the world. So look up his photo site as well. Um, but yeah, I think that's gonna I like the fusion. Take me out to the Pacific and uh I'm gonna enjoy that one. Yeah, nice. Okay, so thin. What did I force on you? Getting a bit more traditional. Well, you're quite I've chosen quite traditional things for you mostly, haven't I? But I've gone fairly broad brush, Chianti. Yeah. So you can have a Chianti from wherever.

Llinos 20:00

Love a Chianti, you know, and um yeah, sometimes you can when it's a bit aged, you know, it can get quite sort of vegetal, can't it? And quite like that. So I'm can I have an aged one?

Osian 20:11

Yeah, yeah, you can have plenty of age with it. No, you may not.

Llinos 20:19

A bit of barrel aging. Just going for the yeah, please, yeah. Because um I was gonna go quite gamey, I was gonna go um uh meatballs, but I want the I want them to be wild boar. Okay. Nice because then they're gonna be in a tomato sauce, um, a really rich dark tomato sauce, and we're gonna have just a little bit of shaving of truffle on it. Oh, nice and and parmesan. Yeah, so it's quite full-bodied, so I need that big Chianti. I you know, I want something to be um, I want the acidity, and this is it, isn't it? You know, when we're talking good on acidity, isn't it? Good on acidity, and this is why, you know, Chianti and you're talking Italian dishes, they they they've got a lot of tomato-based dishes, haven't they? So, you know, Chianti and its acidity is really good with them. So, yeah, I fancy really good meatballs. I just always remember my son. Do you remember Tom making meatballs years ago? And he did a mistake.

Speaker 3 21:14

He made some wonderful meatballs, but it was lovely, he was only about 11.

Llinos 21:19

And was he a bit older than that? I can't remember. A little bit older. Was he 42?

Dylan 21:24

Yeah, yeah. And he misread the the recipe.

Llinos 21:27

The recipe, which you know, old Sandy's done that as well, and she was testing our um one of our recipes years ago. But he put he mistook tablespoons and teaspoons with salt. We were all sat there trying to eat these meatballs, yeah. But that's yeah, I know. But they weren't wild boar, which I think is going to be a bit more powerful, and it's going to be a really nice dish with um with that Chianti.

Dylan 21:50

Wow, I have to tell you, the last time I was in Kianti with the wonderful um uh Susanna at Eve. Fabry. That's these trips. Exactly what she cooked up for me.

Llinos 22:05

Is it?

Dylan 22:05

And the dark and the rain and the mist.

Llinos 22:09

You didn't tell me that. Did she put did she put any cheese and truffle on it?

Dylan 22:13

Uh no truffle. No truffle. No truffle. Yeah. She wasn't going to push the boat out for you, was she? Just something very simple she knocked up and it was perfect. Really, yeah. I've never tried wild wild bore. Now then. Just a bit more than a few.

Llinos 22:27

I have in Italy had but it wasn't meatballs, but it was it was a it was a pasta dish where it was just minced up, basically. Yeah. Just it is more flavourful, yeah, yeah.

Osian 22:41

So yeah, can it's it's nice to do traditional sort of great uh wine variety, like you know, yeah, canti, because probably a lot of people think, what am I gonna have this canti with, you know?

Dylan 22:53

You know, but the other way around it it's funny, you know, you you look at some of these regions, old regions like this in the world, and and the food matches are are there already, you know, which came first, the the the Nebbiolo and Piedmonte and all the truffles and and Chianti and Wild Boar, you know, they go together. It's like beans on toast, you know, it's just a natural match.

Llinos 23:16

Yeah, it is, isn't it? Okay, so it's your turn next. This is like it's like pass the parcel, isn't it? I'm doing for Oshan next, aren't I? So um I've chosen pinotage for you. Yeah, a grape that I I think I should stop saying this, maybe, you know, that I really didn't used to like it. I could identify it 20 years ago immediately. I did not like the flavour, and I have been converted. I've had some really, really good pinotage, and I love them when they're smoky. Yeah, I really enjoy that flavour, and I think they offer fantastic value. South Africa it's pinotage osh. Go.

Osian 23:56

Okay. So yeah, you when you talk about the smokiness and uh you know, it's full bodied, it's juicy, it's quite smooth. I've had some that have aged in oak, so they're quite even spicy, you know, spicier. Um so I've gone for a grilled sort of teriyaki chicken.

Speaker 3 24:16

Ooh.

Osian 24:17

Um with what have I said here? Sort of a mixed, you know, maybe char grilled veg or sort of you just chuck them in the oven, get a bit of char on them, and a bit of uh flatbreads or something like that. Yeah, smoky smoke. Yeah, smoky smoke. Yeah, yeah. So we're back to that.

Llinos 24:33

We're back to that, aren't we? When you're thinking of matching food and wine, you know, it's either cutting across or you're matching those flavours. Yeah, that's really good.

Osian 24:41

Full bodied, it's got it's very fruity, isn't it? So I'm I'm hoping this sort of teriyaki, yeah, but sort of yeah, char grilled, yeah. Um, or just chuck them under the grill or something. So they get that sort of nice chariness. Yeah, I think that'd be quite nice.

Llinos 24:56

Many modern tastes you've got, isn't it? I think I think it's interesting your your taste in food. Yeah, I'm up with.

Osian 25:04

No, I will cook this, hopefully. I'll try it one day. We're gonna demand it. Yeah, okay. So dull. I've gone for something different again. Yeah. So I've gone for a priorat. Priorat.

Dylan 25:20

All of the bit you've been kind to me. Oh another, another great region with great wines. Which you've been to recently. Yeah, last year. We we travelled through, and it's it's it's it's not so far from Barcelona, but it could be a different planet, you know. Um steep, steep hillsides, almost dangerously handpick licorella or whatever. Yeah, sort of yeah, special soils there. Slatey. Slatey, yeah. Um steroids and uh mostly Grenache and Carignan. Lovely big wines. They're not that big, fruity, sweet, fruity. Um, they've got good acidity. Uh I think we said early on that you know, we can there's no price limit, is there? Um I was just having a quit look and I quite fancy trying Alvaro Palacios Le Mittat. Uh looks to be about £400 a bottle. So I think that is gonna go. To be honest, I mean it I think I'm going lamb. It's gonna be that we just don't do it here like they do it, they do it in Spain. Uh sorry, quite young lamb, uh cooked yeah, with just lots of onions and maybe some red wine. Uh there's a lot of fat in it, the flavour is rich, you need something we'll cut through. Garanache has that extra acidity, it's a big wine, and it's just they put it on your plate, and the meat melts off the bones, uh, you know, some sort of rack of lamb. Uh, and I'd like to eat it in Priorat with a bottle of Palacio's um Prior uh Priorat wine.

Llinos 27:07

So is Priorat always grasping?

Dylan 27:09

Uh mostly ganacha, as they call it in Spain, which would be in the south of France, yes. Yeah, Carignon, as it would uh, which is also called that's where it all gets confusing it, mazuelo in Rioja, and actually uh Samsung, they call it in Catalan, I think. Am I right in saying so all a bit confusing, but yeah, and you know, they'll be aged in brilliant oak barrels, and I want a bit of age to it. I'm looking at uh 1995, something like that. You know, so it's softened out the tannins, acidity is still there, that sort of red fruits are still there, and with just some very sorry, young lamb, uh, and just bread and you know, the onions, that's it.

Osian 27:51

I'm done. Nice, and the vines, um the the majority of them are old vines, aren't they? Yeah, this is and they look dead almost sometimes because they're just like massive trees, are they uh maybe 80 years old, but then the roots go down metres and metres.

Dylan 28:09

And they survive, yeah, yeah, and very small crops and everything hand-picked. It was a region that was was, I mean, it's it's bizarre to think, almost dying out. People couldn't make money out of it. People were leaving their vineyards, moving to Barcelona, uh, and then someone like Palacio comes in and he sees these vines and he knows he can make brilliant wine from them. And we did when we didn't have a few. Yeah, so people sort of almost turned around because he was able to get a hundred pounds a bottle for his wine. Well, actually, if you can get a hundred pounds a bottle, you can make uh better quality wine. You just pick the very best grapes, you can put really good barrels with it, and so the it's just turned around. People are are back looking for these old vines, and they're they're blasting out new terracing to put uh new vines onto. So it's it's it's it's just been brilliant for a a region that was gonna be sort of depopulated and people giving up on vines, and now it's just a top top area to get top quality wine. Yeah. Great.

Osian 29:19

So yeah, lamb onions, yeah, yeah. Just yeah. That sounds good.

Llinos 29:23

Yeah.

Dylan 29:24

So I think I gave you, we're on to we're suddenly. Final round. In the room. Onto pudding already. It doesn't have to be pudding. Uh I gave you a choice. I didn't I meant to check which one you'd like to go for. I wanted something sweet but different. And I'm gonna give two completely different offers Rutherglen Muscat from Australia, unique and wonderful and deep and rich, or Ice Vine, Ice Wine from Canada. After your visit to Canada to see the rallies. Mount Rally's gonna be.

Llinos 30:04

Well, we we did go to I'm gonna go with Icevine because of the Canadian link and our dear relatives out there, um, Auntie Mary, uh all the family out there. So I'm we did go for a tasting. We went to um a vineyard and did a tasting of other wines as well as ice vine, and I did bring some little bottles of ice vine back. It is pricey.

Dylan 30:30

Fabulously expensive. There's no limit on the budget tonight.

Llinos 30:34

Wow, yeah. So um, but it is very light, isn't it? Um, you know, the the um the grape is is is really, really light, and it's sort of the the the two you chose, they couldn't be further from each other, you know, one one is massive, and this one, you wouldn't if you drank this with chocolate, a chocolate dessert, it would it would kill the wine, that'd be you know, so I in my opinion, you know. Um so I'm going for a very light and fruity dessert there. Okay. Um I was thinking meringue, and I thought, do you know what? I think the meringue's a bit too crunchy and sweet for her. So I am going to go for one of the favourites that you used to do, which is actually quite delicate.

Dylan 31:18

Did I do something delicate in the kitchen?

Llinos 31:22

So the um the prune tart that you used to do. Yeah. Because the those delicious prunes sit in this lovely, creamy, delicate custard. And I think that a nice ice vine would be um delicious with that. Of course, we should mention slightly here, it's ice vine because it's actually ice. These grapes are frozen, and that's how you get to that juice in the middle. Any anytime you want to make a dessert wine, you have to remove the water content out of it. And and this is one method. The the the the grapes are frozen and they pick them frozen, and then they crush and the water goes, and you're left with that delicious concentrated juice. So that's mine. That's my prune tart. And yeah.

Dylan 32:09

Delicious. I wasn't expecting to have three puddings tonight, but I'm I'm that's a good start.

Llinos 32:15

And for Oshan, I have gone for just the Sandaman cream sherry. Now I know this sounds boring, okay, and it was what my old aunties used to drink. But if you get a good cream sherry, I think it goes really, really well with certain puddings.

Osian 32:29

Yeah. And it's um a sort of raisined raisiness you get, isn't it? Because they um put a bit of a head pedrohimenez in so I think to to make the the cream sherries, they use what was it, pheno and manzanilla. So the dry cherries, and then they add so PX. So Pedro Jimenez is the grape that they dry out in the sun, and they make so you can you can drink and you know Pedro Himenez, and it's I think it's two like treacle. It's treacle because they dry it in the sun and then they fortify it and they ferment it. And it is, I think, is I think I read up, it's like 200 grams of sugar per litre. But then they don't add all of it, yeah, so you get that nice balance.

Llinos 33:17

Yeah.

Osian 33:18

Um so yeah. So quite sweet, but yeah, and there's sort of yeah, smells like sherry raisin, that quite yeah, typical sherry uh aromas. So I've gone for something, I don't know. I've gone for a sticky toffee pudding.

Llinos 33:36

Yes, yeah, lovely.

Osian 33:38

It was either that or a tiramisu.

Llinos 33:40

Oh, that's an interesting one. Can we have a half and half you need something quite powerful? Yeah. If you try to drink that sherry with um meringue, it wouldn't work. No, I don't think. I don't like meringue. Yeah, it's a bit too sugary, isn't it? You know, and um, but I th I think the sticky toffee put it's a good one.

Osian 34:01

Yeah, because it's got dates, it's got dates in it and then a bit of ice creams to even it out. Yeah. And a glass of cream yeah, Sandaman cream sherry.

Dylan 34:11

Yeah, I think I think people should think that way a bit more, you know. That would be a great match.

Llinos 34:16

Yeah, yeah, I don't I deliberately didn't go for a dessert one. I thought, you know what, let's chuck a sherry in for dessert, not knowing that you have a lot of things.

Dylan 34:23

It's great because we've had a dry sherry and yeah, but it's uh I mean sherry's I'm sure there'll be some time we'll be doing some sort of podcast on sherry that's uh you know such a broad field, really.

Osian 34:35

Yeah, uh one small little area, but yeah, we can have a whole four-meal course with different types of sherries because you know what that would be interesting, wouldn't it?

Llinos 34:44

Actually, yeah.

Osian 34:46

Let's do it. That's really good, yeah.

Llinos 34:48

That's a good game. I enjoyed that.

Osian 34:50

Yeah. So Del last one. So I have given you, and again, something a bit different. Maybe people probably haven't tasted, maybe. So I've gone for a Reciotto. I don't know how you say it.

Dylan 35:09

Yeah, which however you say it.

Osian 35:11

No linguists here, well, no Italian linguistics. So that is a a uh a red dessert wine.

Dylan 35:17

Yeah. So it's a red wine. Yeah, so you don't tend to get so many red dessert wines.

Speaker 3 35:22

No.

Dylan 35:22

And it uh bit like the Pedro Jimenez, it's a bit of shriveling up your grapes. You pit your grapes, you shrivel let them dry out in a in a big barn or a big warehouse for six weeks or a couple of months. Um it comes from Val Policella, the same region that makes amaroni, a big beast of a red wine with some of those uh semi-dry grapes, but they make a sweet wine as well, Recciotto, which is yeah, I'm being absolutely spoilt. I mean, if you want a good Ricciotto, I should think you're looking at 40-50 quid for a half-litre bottle. So why not? Why not? It is death, isn't it? So we can have what we want. Um, yeah, two thoughts. I mean, I I've shy away from chocolate and wine almost completely. It will stand up, I think, to uh chocolate uh because it is such an intense flavour, the red red, intense flavour. Um, but I think if one or two of you know me, uh you'll know that actually puddings is not necessarily my thing. And I'm probably gonna go down the cheese route because also I think the recciotto is gonna work with some really strong hard cheese, a pecorino, or even a Havod from Wales. Um, it's a bit like a port, you know, it could go with some dolce latte, with a blue cheese, it could go with uh a fine stilton, but you know, uh cheese is a strong flavour, and that's why you you often choose something like a port to stand up with it. But cheese also has it's got that saltiness, but it's got sweetness as well, and depending whether you go something like a stilton, it's got a creaminess, and the recciotto will, I think, stand up to that. So uh that's for me is a sort of perfect end to a meal uh onto the cheese. If you had to pick two cheeses to go with it. Oh uh well, I'm gonna go Havot. Or I don't yeah, but uh can I oh oh well it's a cheese. Oh no, I don't know.

Osian 37:29

My life is dependent on more. Because you have to buy it because it's dinner party.

Speaker 3 37:32

Oh, right, cheese.

Dylan 37:34

Uh you can if you want. I'm gonna go for Havot. Wales' finest delicious. Sorry, I'm not sure. I hope I don't upset anybody else in Wales, but uh great organic cheese just outside uh lampeta, uh brilliant cheese. And so let's go for a blue, but um we're looking for an Italian blue. Yeah, yeah, so a little creamy dolce, but something I'm trying to think of a name definitely of a blue uh cheese. Blue Italian cheese. A blue Italian cheese. Yeah, so we'll have a creamy and sweet. And to be honest, this is all about food and wine matching, and I'm looking forward to seeing which cheese goes best with the Recciotto de Val Policella. Cool.

Llinos 38:16

So uh got a bottle in the back somewhere.

Dylan 38:20

Somewhere, yeah. We'll test it. Yeah, so what an interesting idea, yeah.

Llinos 38:28

Yeah, this was on Shanspee. Yeah.

Osian 38:31

I didn't know it would we would last so long. It's been 38 minutes. Oh, you're joking. That's great.

Llinos 38:36

Fantastic. That's interesting.

Osian 38:38

I was I was scared it wouldn't last as long.

Llinos 38:41

I think it's how much we talk, isn't it? We don't we just don't stop talking, do we? Yeah.

Osian 38:46

People, yeah. A lot of people ask what I should food matching.

Dylan 38:50

It's difficult because it's only you can have whatever you want, but it's yeah, you don't want to be precious about it. No, no.

Llinos 38:56

Um but if people want to have some fun with it, yeah, you can. Yeah, you can, yeah. And we are gonna do a bit of a podcast on flavour and taste and the difference between the two. Oh, look at your faces, the two of you. You don't like the idea, but we're gonna do it.

Osian 39:13

Yeah, yeah. That'll be an hour long public. It will be an hour long.

Dylan 39:16

Yeah, food and wine matching, it's it's not an exact science, whichever way you do it. You want to make sure you're drinking some really good wine and you're eating really good food. And how about just have fun? And have a bit of fun with it. Yeah. You know.

Llinos 39:30

Then I'd have poisoned in one higher. Enjoy it, that's the important thing.

Dylan 39:34

Yeah. There we go.

Llinos 39:36

And make sure you don't put the champagne out of Kenos's reach.

Dylan 39:42

Keep it more than an arm's reach. Keep it more than an arm's length. That's a little bit of a champagne.