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Chapter 1: What is the main topic discussed in this episode?
Breakfast with Gary and Tim. The wonderful world of wine. For Floridia Cheese. Four generations of cheese making expertise. Floridia Cheese. Serving Australians the best tasting traditional Italian cheese.
Let's take a little deep breath we do on a Thursday and for 10 minutes or so just chat about wine, set you up for the weekend and then Sam Edmund will come in and hit you between the eyeballs with whatever's going on in the world of sport and Corey Mobiliar is coming in as well with a wisp excited about this.
meeting young Corsa, who's Hoini's understudy, and we'll go through some of the big numbers for tonight's big game between Brisbane and Geelong and have a look at some of the other trends in footy. But right now it's wine, and Georgie joins us. Not in the studio, though, Georgius. Where are you?
No, I'm still in Adelaide. Gaz, good morning to you.
I can't afford the petrol to get out of there.
What's going on? No, there's been a lot on this week. Tasting Australia has been on for a couple of weeks, so a lot of the food and wine people from around the world are actually in South Australia. So I've been here just going to a few events, hosting a few events, learning a few things, meeting a few people. It's been fun.
Good on you, George. Have you been into tyre power too and had a new set of Michelin tyres fitted to your car? Is that right? Is that what you wanted to talk about this morning?
Oh, not quite, but yeah, there is a leak. Now, the big news at the moment in Adelaide and South Australia in general is that the South Australian government has basically organised for the Michelin Guide, which is the world's number one food restaurant reviewing publication, to actually come to South Australia and review the restaurants. So this is massive.
New Zealand did something similar last year. They paid about $6 million to Michelin. get the Michelin guys in. So what it means is that people from all around the world that have always respected the Michelin guide for restaurant reviews will now have the ability to rank the South Australian restaurants against the world restaurants. Now, this is huge, South Australian restaurants.
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Chapter 2: What is George Samios's wine recommendation of the week?
Yeah, no, of course it does. Did you drop into Arky this week or not?
I did drop in. Had a little cheeky strip line with a few vegetables. The Jake wasn't there. He probably only turns up when you're there, Dad.
Hey, drop off. Have you been to Amadier or not over there in Adelaide?
No, I haven't. I'm actually going to try to sneak in there tomorrow before I leave. They said you've got a tab still running at the bar, so I might put a couple of glasses on there.
Yeah, no, do that. Do that. Hey, I read in the paper today, Georgie, in the business section, wish I didn't get to there, because he took a meeting yesterday, George. When I see you, I'll tell you who he took a meeting with yesterday. He doesn't need to. Okay. He doesn't need to read about what's going on in the world of finance. He gets first hand.
But it did say wine consumption fell worldwide by 2.7% throughout the year.
Yeah, that's correct. It's fallen the last couple of years. We're just seeing a bit of a shift at the moment that people are maybe changing what they drink. There's a little bit more, maybe less consumption in some countries. It sort of has its ups and downs. If you look at the last 30 or 40 years, it's generally had some ups and downs, but there's no doubt at the moment that
that consumption is challenged in some countries, but also production probably got inflated in some of the other countries and that's resulted in an oversupply in many countries around the world. But here in Australia, it's actually, it's not as bad as what people think. You know, people are still drinking wine, of course, but maybe they're not doing it as often.
I read an article, too, where they'd linked it to the massive use now of a Zempik and Munjara, those types of things. Because if you're on that type of medication, then you can't drink alcohol at the same time.
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Chapter 3: How is the Michelin Guide impacting South Australia?
That wine, when it was released, was sensational. So Lake Discouraged means that the bottle top that the wine is stored in originally, the same sort of top that a beer bottle would have, is taken out, the wine is liquefied up a bit and the cork's put in. Lake Discouraged means it's done very recently to when it's been released. Now, the challenge with sparkling wine or champagne is...
If you do keep it for a long time, there is a fair chance it's going to have lost some, if not all, of its bubble pressure. So we're not a massive fan of putting champagne or sparkling in the cellar. You should probably drink that reasonably quickly because it does lose its bubble pressure. I'd be drinking that one pretty soon.
Joe wants to know, would you rather spend $500 on a wine fridge or a Coravin? What's a Coravin?
Coravin is a groundbreaking device designed to basically go through the cork or the screw cap and the ability is to pull one glass of wine out of it at the time and it automatically reseals. over the hole it's put in. And so it means you can have a really decent bottle of wine open for two or three weeks. Which one would I prefer?
I'd probably start with the wine fridge because then you know your wine's going to be looked after and then down the track if you get the Coravin. But it's a pretty good device and most of the top end restaurants around the country are using it now.
Someone said if you pay Michelin six million bucks to come out, does that guarantee you good reviews? Is there a conflict there?
No, it's not. It just means that they'll review them. It's still up to the independent reviewers who are obviously anonymous going into these restaurants. And if you jump online and have a look at the Michelin guides, you know, it's been going since 1900 and they put some restaurants on the map.
And, you know, let's be honest, there's some countries in the world and some towns in the world that you'd never heard of until restaurants like Noma opened up there and then suddenly people started flocking there. So there's some restaurants here in South Australia that are off the beaten track and
And if one of them jags one Michelin star or, God forbid, two Michelin stars, they will be on the world map.
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Chapter 4: What are the implications of the Michelin Guide for South Australian restaurants?
Thanks for that, Georgie Samuels here with the wonderful world of wine. Sir Georgie. Peter Mass, MAS Estate. The Cabmulo is his wine of the week.
I reckon the Kumo food guide here in Australia would be magnificent. All right. Well, proudly make calendars, so why not?