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Chapter 1: What is the main topic discussed in this episode?
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Now there are a couple of occasions in the year when we ask Bridget O'Hara to join us. The wine specialist, author of Home Sommelier. It's either Christmas or it's summer and it's very definitely not Christmas. So it's great to see you, Bridget, giving us advice on the best summer wines.
Now, I will admit it's not really summer in the part of the country I am, but still, that's why we crack out summer lines to cheer us up.
Chapter 2: What are the best summer wine recommendations?
Just remind us where you are.
Ackle Island.
Okay, you've come a long way to be with us today.
So I left this morning and it was 16 degrees and you guys are very lucky in the East Coast. It's 23 over here. So, bravo.
And you know, people tell us we have everything in Dublin. And you're telling us. Anyway, but what you have is the drink. And I think there's lots of people who are maybe now enjoying barbecues in all parts of the country. So you have brought us, I think, five bottles, isn't it? Starting with a Cava Rose. So tell us about this.
So we have tasted together a Champagne and we've done a Cremant and we've done a Prosecco. So I thought we'd give Spain a chance. So Cava is their term for a Spanish sparkling wine. And actually, up until the 1980s, it was called Spanish Champagne. Was it? Yeah.
EU rules got at that?
EU rules came into play.
Because you have to be French manufacturer to call yourself Champagne.
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Chapter 3: What makes Cava rosé a great summer choice?
Yeah, but I can really get the sort of the strawberry and raspberry. Isn't it strawberry and raspberry?
But a nice kind of like, like ripe strawberry. They're not too sour. So that creamy feel is just a higher presence of tiny bubbles, which is really, really good quality and really good sign. If you're ever at somebody's barbecue and you're going, I don't know about this wine. I don't know if it's great or not. The more creamy the sparkling wine feels, the better quality it is.
The taste goes off quite quickly, does it?
It does in visual. But when you give a little swish around your mouth, there's plenty of bubbles. Let's give it another swish around my mouth. Actually, fun fact, I was doing my little reading up. And how many bubbles do you think are in one glass of champagne? I'd have no idea. Come on.
I'd have no idea. A thousand?
Do you know that there's a million?
A million?
Yeah. Isn't that wild? That is wild. So there's like five, six glasses a bottle. So yeah, we're talking about six million bubbles in the bottle. Now they do say as soon as you open it, you lose 80% of the carbon dioxide. Because that's why I try and open it gently. Because we don't want the and losing a lot of the fizz. Good point.
So I think this would go like well with burgers, chargrilled meats.
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Chapter 4: How does Muscadet compare to other summer wines?
Sipping my summery wines with the rain pelting down and the mist to the top of the digits. But what I was saying there was the Provence has a lighter style and a fresher style to it. So probably after the Griglio, the Sicilian, it probably has that lighter feel. So I'm about to give you a red. So again, we've just been tasting a number of colder wines. So this one I'm really excited to show you.
Well, I tell you, before I even taste it, it has the most beautiful full smell of it. Amazing.
So this is from an area called Monsant in northern Spain and it's by an Irish guy and he's only in his 30s. He's a young guy called Tom Gallagher and I met him last February. How did he end up there? So his parents moved over the Lucky Devil when he was young and they moved to like in around Sitges and they were running boutique hotels And then he did his education and then he moved to New York.
But in COVID, he moved back home and his parents were living a little bit further inland in this wine region. And COVID is COVID. It does strange things to us all. He discovered this small vineyard that was for sale and he worked on these really, really old Granaccia vines all himself. He does it all himself.
Now he has the help of a local guy now because on the success of his first vintages in 2021, he has grown. But it is a super, super, like, and when we think of Spanish wines, we tend to think of Big Oak,
Exactly.
Yeah. Whereas this has a softer, more fruit character feel to it. And I think for a summer red, this is lovely. And we also love cheering on the Irish.
It is. Doing fantastic things. It is very, very nice. It is different. It's very different to what I expected.
So again, he does all of his farming organic. He has a lot of wild herbs around there. Everything is very authentic. It's very small production. He uses extremely little oak. It's all about the fruit and the wild fruit character of this particular region. It's very hot there in the summer. So you do get very kind of ripe baked characters, but there's a lovely acidity to it and it feels fresh.
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