Alex James Gets Alan Carr Drunk: Britpop Booze, Blue Monday Cheese & a Blind Rosé Battle!

8:27Alan Carr:and that man who came 12th on X Factor, it'd be amazing.

8:31Alex James:Well, you get bigger dreams.

8:33Alan Carr:No, I'd love to do that. But I've been asked to give an award out of the Brits, you know, that's just gone by. And I said, no, I'm too old for the Brits.

8:42Alex James:I've never been to the Brits. I've been to the NTAs a couple of times, but I've never been to the Brits. No. Is it raucous?

8:47Alan Carr:It was back in the day, it was feral. Yeah. It was feral. And I remember it was the last of a show at Earl's Court and people were just stripping things off the wall. I ran home with a potted plant. It's so rock and roll. I know. I know. There's everyone with prostitutes and drugs. I'm like, oh, that's a lovely fern.

9:09Alex James:But no, it's great. Yeah. Talking of award winners, our guest today, none other than Britpop royalty. He's a musician. He's now a cheese maker, has his own farm, and he's going on a tour. It's the one. It's the only. Alex James, everyone. Alex, please sit down. Hello. So we've tried your elderflower spritz. Glad to hear it. Yeah, oh God, it was so nice, wasn't it? It was delicious. But this, rosé, our favourite, not that we're stereotypes. And an English sparkling wine. Firstly, how are you? Thanks for doing this. Feeling good, yeah. Feeling good? Yeah, cheers, you all right? I'm very well. Bottoms up, let's pour.

9:49Alan Carr:How do you... Oh, yes.

9:51Alex James:Great sound. There you go. How do you two know each other? When did you two first meet? Oh, God.

9:57Lee Peart:Actually, I think the first time I ever waved at you was at the Brits, Alan.

10:00Alan Carr:I know, yes, yes. And then last time I saw you was Luca. Do you remember? In Italy. Oh, my word.

10:06Lee Peart:Well, I will never forget that night. Partly you can't remember it either, but... That was a grim easy jet flight back.

10:11Alan Carr:I'll tell you, that was nothing. Never, ever had to use one of those sick bags.

10:18Lee Peart:That was, I mean, it's a wonderful city, Luca, isn't it? Verdi, the opera composer, was born there and also an amazing cello player called Boccarini who wrote a song that everybody knows, that minuet goes... Oh, it's like he's here in the room. Do you know that tune? No.

10:49Lee Peart:Please say you know it, Lee. Please say you know it. Make it stop. You've got it, you've got it. Yes! He was so devoted to music. Who needs Shazam when you've got Lee?

11:01Alex James:It's Swan Lake, is that the one?

11:03Lee Peart:No, that's Tchaikovsky, not a great. Lee, just stick to your...

11:07Alex James:Cut that Swan Lake reference. Cheers, by the way. Bottoms up.

11:10Lee Peart:Bottoms up.

11:11Alex James:Cheers, boys. I'm swigging this. This is delicious.

11:14Lee Peart:Here's to our mothers.

11:17Alex James:You've kind of... You're kind of like the poster boy for the Renaissance or the artisan kind of rise, aren't you? You were one of the first to do it. Because obviously you're Britpop royalty, but you've moved into...

11:29Lee Peart:Well, people say music and cheese, that's weird. But actually monks have been like singing in the morning and making cheese and wine, you know, for centuries. And actually my other job, running a festival on the farm... The big feastival. Indeed. Actually, all festivals were originally kind of religious festivals. So I'm kind of just like... Bringing it back to basics. A monk basic. You are not a monk.

11:55Alan Carr:I've drank with you on many a night. You are not a monk. You should be excommunicated.

12:01Lee Peart:On my first... So Clare and I bought the film on our honeymoon and at the point when Blur kind of split up. So the first thing I did was sit down and write a book about the rock and roll years. And I kind of did a back-of-the-fag-packet calculation and I kind of made it up, but everyone believed me. I said I'd spent a million pounds on champagne in the rock and roll years. I think I read this. So was that a lie? It was two million. If you include... I rounded down. If you include the wedding, it's close. No, I mean, there was three bottles a day on the rider. And if you drink a lot of champagne, it's very acidic.

12:41Lee Peart:You need to eat a carrot. Carrots are alkaline to neutralise. Otherwise, you get halitosis, something rotten. Oh, no. But carrots will fix that. Can I just say your breath smells lovely.

12:51Alan Carr:You would pair champagne with a carrot. Yes, source it out. So I... I struggle with acid reflux. You want carrots, carrots, Alan? No, honestly, I'm like a lava lamp, honestly. I can feel bubbles and gurgles coming up, honestly, and the burning. But I will not stop drinking, Alex.

13:08Lee Peart:Well, actually, the bubbles should kind of help your digestion a little bit. If you don't, the carrots are key. Did you get that info off the internet? No, no, just from years of experience. And I thought maybe, you know, I was being an idiot, irresponsible, spending all that money on champagne. But it turns out that it was actually research because we've had the Great British Cheese Explosion. Now we're into the champagne supernova years. But British sparkling wine has gone from nought to light speed, literally. And English sparkling wine was voted the best in the world at the end of last year.

13:42Lee Peart:First time it's ever happened. There was no English wine commercially available in 1990. But now we've got the climate. Champagne is the...

13:53Alan Carr:And this is on the Jurassic Coast as well. Is that right? Yeah, yeah. The chalk.

13:57Lee Peart:You want that chalky soil. And Champagne is the most northerly winemaking region. So, it's actually, we've got that same chalky soil. And we've actually, we've got the expertise, the winemaking expertise now to make it. But what I always loved about champagne was that it was just a brilliant prop because it just symbolizes kind of celebrations, success, good times. I really do love a glass of sparkling wine. It's my absolute favorite. There's no occasion when it's not. You can have it for breakfast. You can, Mimosa.

14:35Alan Carr:Yes.

14:36Lee Peart:Business meetings, fine. Yay. Funerals, what the hell. pancake day battle of the ball all those but but the thing though so that's but so the main cost of champagne is is actually marketing yes yeah um so you know the fact that we can do it kind of we can do it now in the uk and associate it with hey good times you know cheers you're welcome take us back

15:01Alex James:because you you were on your honeymoon and you bought the yeah in the cotswolds the yes yeah can i just ask did you buy that thinking right i'm gonna become a farmer i'm gonna do this or did Or did that kind of instruct you then when actually I'm going to...

15:16Lee Peart:I don't know what I was thinking. Susan Greenfield, the country's leading brain scientist, said like falling in love is very similar to going mad and it's our brain's way of tricking us into having babies because if you look to that rationally, it's like a really rubbish deal. So I think it was just, we fell in love in the Cotswolds and we were looking just, we thought we'd like to live there. The minute I got to the farm, I just didn't want to leave. Yeah, yeah, yeah.

15:45Alan Carr:Can I just say, I'm having a bit of a moment like this. I don't know if you saw in the newspapers. I'm buying a castle. Brilliant. That's absolutely brilliant. I'm 50 this year. I want a castle. I know I sound like a wanker, but I'm in my turret era.

16:00Lee Peart:Where's your castle? Oh, up in Scotland. Well, you know a bit about fixing up in, don't you? I mean, I absolutely love it. It's so underrated building.

16:07Alan Carr:Yes, yes, yes. So I'm doing, yeah, the castle renovating it and making it. But that's got so many acres. But I want to do something like what you've done there. Maybe, could I do my own wine maybe?

16:19Lee Peart:There are Scottish wines, but you want a bit of whiskey. Whiskey. Yes, whiskey. I mean, it's incredible what, you know, like whiskey is more highly prized than cognac now. It's incredible what's happened in British food and drink. And my timing was really fortunate with the farm. literally moved in the month, the same month that Dalesford Farm Shop opened. The Cotswolds has become, I keep thinking the bubble's going to burst, but then Clarkson's Farm's just on the other side. Yeah, yeah. The Cotswolds has kind of become a mecca for foodies. And actually, food and drink in the UK, the best is as good as anywhere in the world.

16:57Lee Peart:This is what you should make on your farm in Scotland, in your castle in Scotland. What is it? This is some homebrew. But this would be amazing with raspberries. What's homebrew, by the way?

17:09Alan Carr:What is it? It's not a sample, is it? I'm not going mixed up. I'm not falling for that again. It tastes like this.

17:16Lee Peart:Let me just test it. It's got so much alcohol in it. Ooh, he's sold. This is crazy.

17:22Alan Carr:I'll take 90 % of the business. Okay, let's... A little bit, come on. Yeah, yeah, yeah. It's not bad at all. Shall I get yourself an emergency carrot? that counter-acted reflux that's enough thank you can't mind you can't mind you chicken

17:41Lee Peart:with Scottish raspberries Scottish raspberries in your castle but I was tasting it and I was it was you know I was in the office with everybody who works on the farm I hope this isn't an insult do you know what

17:52Alex James:I'd love that with a bit of tonic water or soda or something

17:55Lee Peart:yeah I mean that is stronger than absinthe it's insane but you can't really I mean it doesn't taste it tastes that is It's about 80, it's 160 % proof. It's like 80 % alcohol.

18:05Alex James:So, well, that helps. For those listening, that was my lips. I wasn't farting. It's shot. Farting the alcohol out of the system.

18:13Lee Peart:You've got, your castle needs. I know, I feel like I should do this.

18:17Alex James:I don't think it needs any more percentage. He's fine. Right, listen, I want to talk to you. I love cheese, all right? I love cheese. I was saying, and it shows. No, I do. I just ignore him now, Alex. But you've brought some cheese, have you?

18:38Lee Peart:Well, I got a call yesterday saying, can you bring some cheese? Oh, sorry. And the kids are all home at the minute. And I had some really nice conte. But it's just all gone. All I could find... Have you eaten it on the bus on the way here? No, the kids had just completely guzzled it. All I could find was this out-of-date Blue Monday from Christmas.

18:58Alan Carr:And isn't that out of date? Yeah, yeah.

19:00Lee Peart:Well, so what I've learned...

19:01Alan Carr:Didn't you win an award for this one? Oh, yeah, this won all kinds of prizes. What would you say you're more proud of, winning that, a Brit award or a prize for your cheese?

19:10Lee Peart:I tell you what, the British Cheese Awards are more of a tear-up than the British Tees. Really? People getting absolutely blatted. The Wensleydale boys are a handful. God, that's getting quite ripe.

19:25Alan Carr:I don't know, I'm just going to have to look at this. We're placing a napkin. Don't know where Lee's pulled this out from. Let me taste it. Is that good? How is it? It's all right, actually. Well, it's okay. What would you pair that with, then? Champagne? Frazzles! Frazzles, oh my! This is a little canapé. You're keeping it real.

19:46Alex James:Do they have frazzles in the Cotswolds?

19:49Lee Peart:Oh, yeah. Get frazzles everywhere. I can't see Dale's farm shop. That's for the Olympic generation. That's cheese and crackers. Yeah, that's a full meal for me. Do you need to get in there a little bit? Yeah, go on then.

20:01Alan Carr:Go on then. So, yeah, we had this blue chin. Feed me, feed me. There you go, Alan. Oh, for the purpose of the listeners.

20:06Lee Peart:This is now feeding Alan a frazzle.

20:10Alex James:Let me try that out. A Blue Monday frazzle. And you are quite frazzled. Taste that, it's delicious. You are quite frazzled on a Monday, isn't it? Aren't you on a Blue Monday? I mean, the great thing about sparkling wine

20:22Lee Peart:is that you can kind of, You can dress it up and you can dress it down. I mean, actually, should we crack this one? This is a revelation. Isn't it amazing? I mean, so what you... Oh my God, that cheese is amazing. Thank you very much. It took seven years to get the recipe for that.

20:40Alex James:Okay, maybe you've just answered that. I was going to say, what's harder, making a Blur album or making a cheese? The process.

20:49Lee Peart:I could show you how to write a song in 20 minutes. I literally could do it. I get a guitar, do a dad-dad tuning, and we could write a song in 20 minutes, and I could show you how to make mozzarella in 20 minutes. Wouldn't be a great song. Wouldn't be a great mozzarella. It's all about attention to detail. That's really, like, the difference. You know, I think you just need that absolute obsessive... It's really nuanced, actually. You've just got to keep turning up and keep doing it. And I don't... I work with cheesemakers, and that I wanted to get a particular... I wanted to do a blue because...

21:25Lee Peart:I'm going to have another bit. Cheese competitions tend to... I'm going to crack this. Please do, love. Please, I'm dying to thirst here. Do you know the French consider the pop vulgar? They just like a little... Can we get this audio? Oh. It's a magic... It sounded like Alan five minutes ago. That was my lips. It's the same pressure as a double-decker bus tyre, apparently. Where do you know all these facts from? Do you know what?

21:47Alex James:That's weird because I hate that sound when the double-decker bus lets it out. It does sound like a high-drawn break, doesn't it? I hate that sound, but I love this sound. It's interesting.

21:57Lee Peart:It's not. I lacerated my hands, like, you know, by the time you're opening the third bottle.

22:07Alan Carr:Let me in there. You've just got to claw. Now, you said in an interview that when you're doing a cheese board, you're thinking of BBC. Oh, yeah, that's the classic. That's the classic.

22:18Lee Peart:Yeah, BBC. blue, a brie, and a cheddar. Well, you know, that's the big three. You're ticking a lot of boxes there. I mean, I do, there's nothing like just having a really good chunk of one cheese that you like and just getting stuck in. You've got bread, cheese, and wine, actually, you know, that's a party. It's amazing, it's amazing. And I was... Alex, love. Oh, there you go. So this is the Brut, which is... The rosé is delish. from Oxfordshire, actually, that far north.

22:52Alan Carr:It's nice that it's UK as well. It's all from the UK, isn't it?

22:56Lee Peart:The nice thing about sparkling wine and cheese is cheese has got that kind of quite cloying texture. You would usually go for, I would assume a red. Well, you know, the acidity in sparkling wine, in English sparkling wine particularly, is really just cuts right through all that, the texture of cheese.

23:18Alan Carr:And if you can't afford frazzles, maybe skips or walkers? I quite like...

23:24Alex James:If you can't afford frazzles, you can't afford the cheese. So you're not going to have... That's the least of your work.

23:31Lee Peart:I think we're not proud enough of our crisps. I really like a pickled onion monster munch. I was going to say monster munch. In Philadelphia. That's kind of like an instant fondue from the telly.

23:40Alex James:I was reading as well. Whenever I was reading, everyone says you reinvented yourself. I've always liked cheese, though. But what I was going to say, is it a reinvention or is it like a reincarnation where it's like, do you feel like you're a completely different person now or was this always kind of your destiny, your journey that you were going to go on?

24:00Lee Peart:Still the same, idiot. Absolutely, 100%. Yeah, I think a lot of people in bands end up living on farms. We can't afford cartoons.

24:09Alan Carr:Well, that's like comedians as well. You know, me, Paul O 'Grady, John Bishop. I mean, it's like there is a kind of... There's a crossover there as well with performing to so many people.

24:21Lee Peart:You're on the road a lot, right? I mean, I spent 15 years living out of a suitcase and I absolutely loved it, but then... You just want less noise. I just, when I met Claire, really, everything stopped and it's just really good to put down some roots and I can't possibly ever move now. No, my God, why would you? Why would you with this? Your castle is just going to be full of... It's frazzles.

24:45Alan Carr:Full of frazzles. I'm coming. One tower full of frazzles. I'll open the door.

24:49Alex James:But I want to know, let's talk about, you mentioned it earlier, the big feast of all. Is it like Glastonbury for food is?

24:58Lee Peart:That's a good way of putting it. Actually, Glastonbury were really helpful when I was getting it off the ground. I mean, when Blur first started doing festivals, there was only two in the whole world, Reading and Glastonbury. I remember telling my mum I was doing Glastonbury, she looked aghast, she thought I was going to get murdered. They were properly counter-cultural. But there's 1 ,000 festivals up and down in the UK every summer now. But I guess we've got the venue. We had loads of kids, loved food, loved music. So it was the food, music and family festival. It sounds right up our street.

25:34Alan Carr:About 30 ,000 people come down. You've got Basement Jacks, Bastille, The Streets and stuff. You're very welcome. Yeah, I mean, is there a little, maybe a little corner in the field for a podcast where we get pissed on moonshine and frazzles?

25:48Lee Peart:All the gang's going to be there. I mean, it's just, when the first time Blair did Glastonbury, the food was horrendous. But the science of staging festivals has become much better understood. And now, it's incredible. We normally end up with about the same amount of Michelin stars as London. Yeah, yeah. The amount of chefs.

26:07Alex James:It sounds right up my street. And I know we spoke earlier about the Blur days, and then you've got your cheese, you've got your wine, but you're kind of weirdly, not weirdly, but you're kind of merging them together with Britpop classical.

26:18Lee Peart:Tell us about that. That Blur tour was, going back to 2023, I was starting to think Blur would never happen again, and it all happened out of the blue. And it was the best run of shows we've ever, ever, ever done. I mean, it was just so brilliant in so many ways. and the last show was booked for Argentina. They love football and they love British guitar bands, like more than Americans. It totally took me by surprise and it was no accident that the last show of the tour was booked for Buenos Aires. They'd just won the World Cup. They'd just got a new president. They were throwing their beer. They were going absolutely meant...

26:57Lee Peart:Graham said he couldn't hear his guitar and I mean, that's never, ever happened before. So we love it. This is an absolutely triumphant show and this kind of bittersweet feeling of like, oh, that was brilliant, but it's over. I got on the plane home thinking that's it for Christmas and literally wheels touched down at Heathrow, phone burbled to life, and it was the booker from Feastival going, Ha! Ha! Was he okay? No, it was just the headline band that we had. Can't even remember who it was, but they pulled out. That's the most difficult thing about organising a festival every year. There's so many festivals and they're not making bands.

27:36Lee Peart:They're just not making bands anymore. There's, you know, so we had a real time to go straight home to this Zoom call with like 12 really panicky execs all going, ah! And we, and, and, but the book, it was like, Alex, Alex, trust me, Ministry of Sound Classical. You're going to love it. It's a great show. Have you, have you seen that show?

27:54Alan Carr:I've seen the, I've seen the Pete Tong when he does the dance one. Yeah, yeah, yeah. Oh my God, and Jesse Ware singing the way I'm teaching right back. And it works, it works. So you think when you say it, it doesn't sound like it works, but it does.

28:07Lee Peart:Well, that's what, Alex, it works. It's 90 minutes of hits. I mean, nothing's 90 minutes of hits. It's just like even Abba Voyage, like solid 70. They've got that weird cartoon in the middle. Yeah, 20 minutes of filler.

28:19Alan Carr:Just saying.

28:20Lee Peart:But anyway, I had no options at that point. So I said, well, book it, book it, book it. Went down to see it on a Saturday night. Oh, my word, absolutely best headliner we've ever, ever, ever had. Like literally blew the roof off. You know, there's levels of engagement with your headline bands. There's people going, yeah, this is all right. Then there's the jumping up and down. But then there's the... Euphoria, yes. And it was literally everybody, arms aloft, amazing production, brilliant, you know, just a brilliant show. And I just had an epiphany on the spot. I'm rushing backstage saying we have to do a Britpop version of this.

28:52Lee Peart:And I managed to persuade the backers to basically book me to headline my own festival with this completely untested thing. And what I have learned over the years is that you never actually know if something's going to work until you actually do it. So you've got a good track record of things working when you try it out, haven't you? I was just thinking,

29:13Alan Carr:isn't it funny? You take chances, don't you? You do like the cheese, the wine, the cider, and this moonshine. Quite a big risk. Sometimes you take too many chances.

29:24Alex James:Sometimes you need to back off. And that starts next week, March 11th, at Royal Albert Hall.

29:29Lee Peart:So it was terrifying. I bet the farm on it, basically. And yet one rehearsal, and I had to learn it all. And I turned up, got this huge production space, walked in and tripped over a harp, fell into some tubular bells. Whole symphony orchestra there. And I'm like, ooh! But anyway, we started playing Creep, Radiohead, and halfway through I noticed I was crying. Oh, wow. Not because it was rubbish, because it was just the might and majesty. What have I done? This is a big mistake. No, no, it's just, I mean, it was just complete goosebump. Just, yeah, just really, just, oh! And so I thought this will be all right.

30:08Lee Peart:But yeah, I mean, it went off way better than we could have expected. And then the next day we had Live Nation on the phone saying, I want to take it on the road. So, which I was like, let me think about that. Yes. Oh, fantastic. So, yeah, so that's out on the road around Britain. next week March 11th March 11th Royal Albert Hall Albert Hall's sold out but Newcastle's going to be particularly good I think and Brighton I wanted to go to and we'll put all those dates in the description

30:36Alex James:now Alex we're going to do next if you'll stick around a blind taste test and it was originally between me and Alan but I figured you've got such a you've got a sophisticated palette we're going to put you against Alan also because I got so competitive last time It became quite a thing. So will you help us? He bit me. He bit me. The bruises have all just gone.

30:59Alan Carr:Kayak gets my flight, hotel, and rental car right, so I can tune out travel advice that's just plain wrong. Bro, Skycoin, way better than points.

31:09Lee Peart:Never fly during a Scorpio full moon.

31:13Alan Carr:Just tell the manager you'll sue. Instant room upgrade. Stop taking bad travel advice.

31:18Lee Peart:Start comparing hundreds of sites with Kayak. and get your trip right.

31:22Alan Carr:Bad advice? You talking to me?

31:25Lee Peart:Kayak. Got that right. I'm R.J. Decker, a private investigator uncovering the sunshine state's darkest secrets. Tuesdays, it's the premiere of ABC's hottest new crime show. R.J. freaking Decker as I live and breathe. He's a private eye. It's not a standard murder. It's someone bigger. And a public mass.

31:47Alan Carr:Trying to get sent back to prison today?

31:48Lee Peart:You go to prison one time and suddenly it's all the jokes. RJ Decker, series premiere, Tuesdays on ABC and stream on Hulu. Sounds good to me.

32:04Alex James:Okay, I have my own dilemma this week. You've moved seats. I know, can you spot the difference? So I'm in the middle and I'm going to do, because I've, big announcement, big announcement to all the podcast watchers and listeners. I think, personally, Whispering Angel is over. I've broken up with Whispering Angel. There, I said it. And part of it is this podcast. I've tasted so many amazing rosés. I'm kind of sick of paying higher prices for it. So I am going to conduct a kind of Whispering Angel rosé blind taste test. Okay. We have the OG, the Whispering Angel here. We have... Don't mention that name.

32:49Alex James:in this podcast. We have Screaming Devil. Oh, come off. All right, which is the Asda version. And we have... The Asda version. They've got a nerve. Why aren't they being sued? And then we've got Breath of Paradise, which is the Lidl version. Wicked. All different prices, okay? What I'm going to do is I'm now going to conduct with you both, if that's okay, a taste test. All I'm going to do is pour a different one and I want you to mark each one out of 10. But I'll be able to see which one. No, because you're going to put your blindfolds on. Can you see? No, it's actually hurting my glasses. Yeah, take your glasses off.

33:27Alex James:And I'm going to move around. Okay, glasses. I'm going to move around the bottles. You'll have to guide my hand. So we're going to start. I'm going to point this to the camera. We're going to start with this one. I have moved the bottles around, so let me pour this very quickly.

33:40Alan Carr:Ooh, nice. All right. Can I just say as well, I am a stereotype and I have been going to Mykonos for a long time. I was there back in the day, because I'm old, when it was about£10 for a whispering angel. You go back there now, it's like 80 quid. I know, I know. I don't know. Why do I shout when my sight's been taken?

34:00Alex James:You're passionate about rosé. So here we go. I do feel more alert now, I can't see. Do you? Yeah, that pop sounded very alluring.

34:05Alan Carr:Yeah, my senses have got even. Yeah. There you go, Alex. I'm heightened.

34:08Lee Peart:Oh, blimey. So have a taste of that. Drink that. Well, the first thing you normally look at is the colour. Look. You can't. It's black. It's a black wine from France. Black wine would be great. Okay, you're having a sniff of that. Gooseberries. I'm getting gooseberries, Alan. What are you getting?

34:25Alan Carr:Oh, yeah. Don't. Sorry. I can't see it's the same colour. Who cares if I have a look? It's the same pink. That's not well. Okay.

34:35Alex James:Have a taste. It hasn't got much of a smell. For the purpose of the listeners, they're currently smelling it, they're tasting it, and they're going to give a mark out of 10. I want some ice cubes in there.

34:44Alan Carr:I don't think it's got much personality. Really?

34:48Lee Peart:It's not very sass.

34:49Alex James:It doesn't invite another mouthful, does it? No, no. Okay, so what are you going to... Two out of ten. Two out of ten, you're going to give that.

34:56Lee Peart:Yeah, well, I need to establish a baseline. I'm going to give that five.

35:00Alex James:All right. Oh, now I feel like an arsehole. So, we're going to move on now, okay? We're going to move on to the next one. I'm going to choose this one for the purpose of people watching. You can see what this is here. and I'm going to pour this. You said whore?

35:18Lee Peart:Did you say whore or pour? Oh, this... It's not being able to see that, all the sounds, I love that little triple girly.

35:24Alan Carr:It's like me when I go for a wee at night and I go put the light on. Oh, I've hit the pan.

35:29Lee Peart:You've just ruined everything. Oh, shut up.

35:31Alex James:Mostly alcohol as well.

35:33Lee Peart:Can somebody put that in my hand or put it in my mouth?

35:35Alex James:Oh, sorry, I'll pop it in your hand. Thank you. Make an awful carol, Lee. So, have a taste of this one.

35:47Alex James:What are you getting from that?

35:48Alan Carr:Oh, that's nicer.

35:50Lee Peart:Is there some kind of lime cordial business going on? That's quite satisfying.

35:55Alan Carr:And it's got a lovely smell and a lovely taste. Flowers.

35:59Lee Peart:Flowers. Elderflowers. Yes, elderflowers. Yeah, that is a lot more sophisticated than the one before. I'm going to give that a seven out of ten.

36:09Alex James:So you're going to give that a 7 out of 10, Alan. And Alex, what are you going for?

36:15Lee Peart:I love that. So all I can think of now is elderflowers. That's amazing. 8 out of 10. 8 out of 10.

36:21Alex James:All right. We're now moving on to the final one. Do I neck this again? Because there is a glass. Let's get Alex in a pub. Let's get Alex a new glass. I'm drinking my microphone. Sorry. See, spot the sophisticated person who works in the industry. He knows not to just neck them all. Us two were like, yeah, fine, whatever.

36:40Alan Carr:We'll do the podcast with him then. We're like, this is so amazing. Safe on the washing up. Also, I've never had a row with someone wearing a blindfold.

36:53Alex James:How dare you? Look me in the eye when you say that. Okay, final one. Final one, all right. I'm going to pour now. Let's have a... Alan having a wee. Taste the Alan, yeah. Oh. Okay. Here we go. Have a taste of that. Have a smell, have a taste, see what you think. There you go, love, there you go. Thank you. And for the purpose of people watching, this is the one that they are tasting currently.

37:21Alan Carr:There's nothing in there. Give me an empty glass.

37:24Lee Peart:No, there is, there is. Give me a bit more so I can get a good whiff. Oh, sorry. Cheers. There you go.

37:29Alan Carr:But there's no real smell with this one either. It looks very similar to the first one. I think you're being tight.

37:38Alex James:So, yeah, go for it. I mean, that's what you might call sessionable.

37:43Lee Peart:You could just, you know, you just chug away at that and then suddenly you've drunk two bottles. That's it, yeah, that's giving me, yeah,

37:49Alan Carr:that's like a kind of boozy Sunday afternoon, you know what I mean? What, as in it's easy to, it's quaffable. Yeah, you have your roast and then you sit there, you watch a couple of like, come down with me, four in a bed, and next thing you know.

38:02Alex James:There's four in a bed. There is four in a bed, eh, ladies?

38:06Alan Carr:On International Women's Day.

38:11Alex James:So what are we going to give for that? What are we going to rate that out of?

38:15Alan Carr:So it's drinkable, but is it as nice as the second one?

38:19Lee Peart:I think it is really coffable. There's a little bit of oxidation there, I think. I don't think it's quite... I'd say that's not quite as nice as there is... I think that's a five. A five, okay. I think it's the second one. You're harsh.

38:29Alex James:He's a harsh judge.

38:30Lee Peart:I'd give that a seven. It's almost as nice, but not quite as nice.

38:34Alex James:Okay, massage it to a six. Okay, go up to a six. Interesting. You can take your blindfolds off. Ooh, right. It's like, isn't it? Oh, God, it's like he's backing the traitors.

38:50Alan Carr:Claudia, Claudia. Ow, you pinched me.

38:57Alex James:I wonder whether you'd be quite good in the traitors, Castle. You must have been asked. Oh, can you neither confirm nor deny? I really wanted to do it as well,

39:06Lee Peart:but I just absolutely ups on the neck. Oh, I know. You've got so much on the go. Yeah, I wish I had.

39:11Alex James:Okay, so I'm going to go for the one that you scored the least amount, okay? And that was the Breath of Paradise. That is the little version. It retails at£10.99. We've got light and dry, apparently subtle strawberries. You said gooseberries and soft herbs. I didn't get anything. Crisp acidity, leaner body, simple, refreshing finish. That's what they say. Word salad. Word salad, yeah. Yeah, all right.

39:37Alan Carr:£10.99. £10.99 for that. It's not a steal, is it? No, I think it tasted like a£2.99. All right. That's Lidl not sponsoring this episode.

39:51Alex James:Proud sponsors.

39:52Lee Peart:You can't win them all.

39:53Alex James:No, and we want to be honest on this one. All right, so you've now got Whispering Angel or you've got Screaming Devil.

40:01Lee Peart:So Whispering Angel wasn't horrible, whatever.

40:04Alex James:Yeah, no, no, because they're both close. So it's 13 and 15. So I suppose it's what wins. Now, I will say Screaming Devil retails at£7. Whispering Angel, you're looking at about£20, 1950. So it's a third of the price, pretty much. I'm no Rachel Riley, but it's around that. All right. So you voted the winner. Can I have a drum roll, please?

40:33Alex James:Screaming Devil. Yay! The seven-pound bottle of wine you rated the best taste.

40:41Alan Carr:That's better than Whispering Angel.

40:43Alex James:That's what you said, all right. That's why we're here. That's just, that's, look at that. That's brilliant. So, you know, take away the snobbery. You could buy yourself a Screaming Devil from Asda. Seven pound. Three bottles of those are pretty much the same as one bottle of that. And you've got just as nice a taste. One criticism. The name. Screaming Demon. Oh, okay. So he's not to point off for that. So it's a draw. No, no, no, that's amazing.

41:13Alan Carr:Yeah, wonderful. Yes. That's great.

41:17Alex James:Okay. I mean, obviously, listen, it's all personal preference, but I think for many years now, I've just gone, whispering angel, whispering angel, it's become a thing, and it actually... The musical. Whispering angel, whispering angel, whispering angel,

41:28Alan Carr:slurp, drop, slurp, drop.

41:30Alex James:Do you need a support app for Britpop Classical? Whispering angel. but you know if you take away that kind of yeah just go for it just try new things and like I said you're saving money as well screaming lovely delicious screaming devil thank you so much Alex for coming on what a pleasure thank you thank you so much it's just been fascinating thank you so the tour kicks off March 11th next week it starts best of luck with that big feast of all it's August bank holiday isn't it

41:56Alan Carr:and what if we want some of this gorgeous wine and cheese your website yeah website yeah yeah okay well we'll put that in the description as well. That'd be great. And yeah, listen, please drink responsibly. If you are drinking with your eyes covered, then get a friend to help you with the glass.

42:14Alex James:Go to drinkaware.co.uk. I always do. Make sure you've typed it in correctly. You do have the blindfold on.

42:22Alan Carr:If you've enjoyed this week's episode of Bottoms Up, then next week you are in for a treat because we are going interactive. Yes, we've listened to all your comments. you want to drink with us. So if you go to our description, you'll have the list of wines and the list of snacks and little bits and bobs to eat and drink along with us.

42:41Alex James:Yeah, so you can get ready for next week's episode in your big shop, pop them in your basket at Bottoms Up Show. And as Alan said, it will be in the description of this episode on YouTube and Spotify as well.

42:54Alan Carr:Go to bottomsup at listen.co.uk. Don't forget to review, subscribe and of course, like. We love to read all your comments.

43:02Alex James:Thanks for listening and watching. And as ever, always drink responsibly.

43:07Alan Carr:Bottoms Up with Alan Carr and Lee Peart is a Listen production. Bottoms Up. Bottoms Up. You were going to say cheers, Alex, but it's Bottoms Up. Get on brand.