Chapter 1: What do Gary Barlow and Olly Smith discuss over dinner?
I got home and my missus went, you stink.
I do have to say that we are huge fans of Charlie and Lola in the house. I've got a four-year-old beau and she absolutely loves it. Her favourite one is the one about tomatoes. I think I wrote that one.
Oh my gosh, really? Writing is now. It happens in life.
Hi, welcome to Table for Four with me, Matthew Horne.
And me, Joanna Page.
Every episode, we'll be chatting to celebrity duos to delve into their relationship over a slap-up meal.
And today, we have got a bona fide national treasure and his good friend, one of the top wine experts in the UK, it's only Gary Barlow and Ollie Smith. Come in, boys!
Come in, guys.
So nice to see you. How are you doing? Very well. How are you? Very good. There we go, you can sit there.
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Chapter 2: How did Gary Barlow and Olly Smith first meet?
Is it really?
Yeah, it's that good.
And so is this Sam Neill's wine?
Yeah, it is. Big Sam's wine. Oh, I see.
Oh.
Yes, it's fantastic. South Island of New Zealand. He's out there when he's not working, working on his wine.
And just for a bit more info, Ollie, just give us the reason why Pinot Noir in the cold regions.
It loves a bit of cold. I mean, if you get it in too much of a hot place, it just turns into like a stew of strawberries. It's all jammy. Too fruity. It's too fruity. And you want that little bit of... Yeah, it's a red wine that's light on its feet and it's got good acidity and freshness. But you always want it to have that balance of fruit and zing.
You know, almost like a thing like cranberries. It's that pop that keeps you kind of lively and gets your palate like it's dancing the tango. That's what you want in a peanut butter. Wow.
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Chapter 3: What wine is featured in this episode and why is it special?
It's a cider.
So I hear. Sounds like an old girlfriend. So just to add one more thing, we're very boring, by the way, so tell us to stop. But it's the reason why probably if I was to put money anywhere into wine, the UK, because of what's happening with climate change, is probably the next big place for Pinot Noir.
It It's true. It's absolutely true. Pinot Noir, especially there's a place in Essex called the Crouch Valley and some of the Pinot Noir there that I've tasted, it rivals honestly some of the most prestigious top labels in the whole world. That's amazing. Absolutely, you know, stacks of cash right here in the UK. I couldn't be prouder of it.
Presumably anywhere in the Gulf Stream, sort of in Northern Europe, the contrast between the warm air of the Gulf Stream and cold winters would be good as well.
Yeah, marginal climates for kind of stuff like Pinot Noir. Brilliant. Up in New York, the Finger Lakes as well. And actually Scandinavia, there's increasing, you know, people are looking at it. There's a little bit, but I think in the future there might be quite a bit.
So your interest in wine, did it start before you met Ollie?
A couple of days before I met Ollie, I got interested in wine.
Thank you.
48 hours of like, yeah, she'd probably, yeah, gin up, yeah.
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Chapter 4: Why is Pinot Noir significant in the wine world?
It tastes good, I'll have that, put it in a case.
So when you're like, you know, choosing stuff, is it basically, what do I like?
Exactly. Yeah, totally. Because what I wanted to bring, we've talked about this a lot. You know, from starting a wine brand, what you're trying to do is let your audience in on what your taste is. You know, I've been around the world. I've been to many fantastic places. This is my experience I'm bringing to it.
And then, so I wanted it to be my taste, very affordable and as sustainable as we could do it.
And they started out and they, I remember the red, especially that Spanish red, you know, blew my socks off. I think it was in Morrison's for like eight quid or something like that. And it was a genuine delight. I mean, thank goodness. Thank goodness it was. It was a moment. But it's a thing. I think I agree with you. It should be accessible. It should feel informal. It should feel fun.
And if you have put your name on it, I think it absolutely should represent everything that you are, including your taste.
I guess for you, Gary, it's more authentic if it is things you actually like, you know, it comes from that place, you know.
Yeah, I think for anyone who sort of diversifies into an area that isn't why people know them, I always say don't think that it's just a spin-off that they don't care about. They're probably more serious than the normal people would be because they want it to be right and they want to do something that's good and authentic.
And, you know, the one thing I love about talking to Ollie is, and this is the reason I do the wine show, is to try and take the snobbery out of wine. Because people are quite scared of wine. Oh, I don't know anything about it.
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Chapter 5: How does Gary Barlow balance music and wine?
What will really go with it? So, yeah, tailor it to that. Is it the same for food? Because I always wonder about chefs. Yeah.
Often chefs are not that good with wine.
It's so true. And I think it's because there's so much of it. And it does take a long time to get to know it all. But I mean, I started pretty young. I got a job in a wine shop when I was a teenager. That was my job from school in the holidays and the weekends. And I loved it. I just saw all these boxes with the names on it from all over the world.
And I had a really cracking kind of mentor in the cellar with me. I was the delivery boy, basically. And he was called Eamon, and he was an Irish retired publican. And he said to me, it's not about you telling them this is the best wine in the world.
It's about you listening to each individual person, finding out what they love, and then recommending something at the price that's going to go with their dinner, that they're going to really delight in specifically to them. That's the ticket. And I thought, he's right. It's about flipping it around. It's not about saying, I'm the big I am. This is the wine to have.
It's about the person in front of you. And I've never forgotten that. And I guess that's because he was a publican. And he always thought about, well, you know, what's Gary's regular? What's your, what do you have? And it was about that. And so, yeah, I had a schooling in, you know, and the language of it as well.
Because as you go from Spain to France to Italy, Germany, you know, you've got to kind of learn the pronunciation. He was brilliant at that as well. He was really helpful. So I owe him a lot. It was back in that day. Everyone else thought I was crazy, you know, teenager drinking wine. All my mates were on the ciders and the beers. My parents didn't drink wine either.
I mean, they're massive lushes now. But yeah, back in the day, they were not into it at all. You know, I'd go home and go, oh, you should really try this Cabernet Sauvignon. We can edit that out if you need to.
He makes you want to drink it though, doesn't he?
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