Mexico Memories, Margaritas & Holiday Mayhem!

11:44Hannah Crosbie:Yeah, yeah, I got. I'd had a few afternoon tequilas, right? And it was a 90s night in the evening. So everyone just went off to get changed into their outfits. We'll talk about yours in a minute. All right. And I went to the wrong floor. So I'm trying to get into my room and it wasn't working. And then the door opens, woman dressed as Shania Twain. Oh my God, are you Slim Shady? And I went, yes, actually I am. And she went, Melissa, get here now. Slim Shade is at the door. I was just like, what is going on? And then you got up and did Spice Girls. You were old Spice.

12:24Alan Carr:Yeah, and like... I still thought... And you know what? If you've seen the video, I'm wearing a crop top. And because I'm working class, when you go to an all-inclusive, I do like to get my money's worth. I know. And when you see my belly, I'm just glad it put those Ozempic rumours to bed. Yeah, yeah.

12:46Hannah Crosbie:He was asking the Spanish for challenge accepted. You were like, let's do it. But, you know, well, maybe I shouldn't tell you this, but one of the funniest comments on the video. No, no, no, no. What are they saying? They asked if you were wearing a prosthetic stomach. That's not a stomach! No. It was bloated. No, but you had to make a choice. It was either stomach or ball bag. because you were wearing a miniskirt. And I said, I think it should be stomach

13:16Alan Carr:because you were pulling the miniskirt. Yeah, I know, I know, I know. And I don't know how women do it, but I needed some tights. And as I was doing, because I sang, la, la, la, la, la, la, la, Colours of the World. And during Colours of the World, I heard something ping and the gusset travelled upwards.

13:37Hannah Crosbie:Because it was Brandy's lovely wife, Catherine, who was like, you have to, because she's British, so she was like obsessed. Yeah, yeah, yeah, yeah. But it was really funny because there was a mix of people.

13:47Alan Carr:Now, I see ya, hold tight. And of course I had to do the dance move and then there was, I could fill the ladder. You're such a professional. I had. Honestly, it was a wardrobe battle. It was like Janet Jackson at the Super Bowl. La, la, la.

14:02Hannah Crosbie:Judy Finnegan.

14:03Alan Carr:Judy. Oh, I go for Janet Jackson. You go, Judy Finnegan. And John Leslie ran up and tucked my ball bag away.

14:14Hannah Crosbie:Oh my God, it was just the best. It was like a fever dream. It was so weird. And then people were coming up. Notice what I'm wearing. For those that are listening, you won't be able to see it, but I've got like this lovely bracelet on. The Girls Just Won a Festival. And people come up. They come up and go, I want to give you this bracelet. And we said, oh my God, how long have you... A big bag of bracelets they're giving out.

14:36Alan Carr:They gave us stickers. Because they gave us sweet candy, everything. They gave us these stickers. They were so nice.

14:41Hannah Crosbie:She comes up, oh my God, I want to give you this. And Brandi Carlile, how weird is this? At the end of her speech, she says, bottoms up bitches. So they gave us this bottoms up sticker. And she's got her own wine, so she should definitely. Yeah, we're going to feature her wine as well. But it was amazing. And Brandi, the nicest woman, Sam Smith, divine. They were amazing. CMAT brought the house down. It was one of the best things ever. We had the best time, didn't we? So that's why we're celebrating with this tequila. Bringing back a lot of lovely memories to Mexico. Bottoms up.

15:13Lee Peart:Kayak gets my flight, hotel, and rental car right, so I can tune out travel advice that's just plain wrong.

15:20Alan Carr:Bro, Skycoin, way better than points.

15:23Lee Peart:Never fly during a Scorpio full moon. Just tell the manager you'll sue. Instant room upgrade. Stop taking bad travel advice. Start comparing hundreds of sites with Kayak and get your trip right.

15:36Alan Carr:Bad advice? You talking to me?

15:38Lee Peart:Kayak. Got that right.

15:43Alan Carr:This episode is brought to you by Venmo. With the Venmo debit card, a taco in one hand, and ordering a ride in the other means you're stacking your rewards. Nice. Get up to 5 % cash back with Venmo Stash on your favorite brands when you pay with your Venmo debit card. Pick a bundle with your go-tos and start earning cash back. Do more stash. Get more cash. Visit Venmo.com to learn more. Venmo-bundle terms and exclusions apply. See terms at Venmo.me-terms. Max$100 cash back per month.

16:16Alan Carr:When it comes to perfect pairings, there's nothing better than curling up with a glass of wine on the sofa and getting stuck into a good book. And I think books and wine are very similar.

16:28Hannah Crosbie:Some are bold and complex. Some are kind of chaotic and hard to endure, just like you after your third glass.

16:37Alan Carr:And of course, if you'd like to listen to a book, you can go to Amazon Music Unlimited where you get a full audio book every month. And also you can listen to your music and your podcasts all on one app. How good is that? So what book have you got?

16:51Hannah Crosbie:I have got, well, I've got A Court of Thorns and Roses. It is a fantasy book, all right? And it is amazing. It's all the rage. Now, I will say for those that, a lot of people would have heard of this, all right, it's known as ACOTAR, people call that. Oh, ACOTAR. ACOTAR, A Court of Thorns and Roses. And a lot of people say this is kind of like a gateway book for fantasy novels. No, because I will say sometimes people mention fantasy and I did this to you, you went a little bit. I switch off when I hear fantasy. No, this is. My life is a fantasy. Let me tell you, this is amazing, okay? It starts off as a little bit like of a fairy tale, a little bit like Beauty and the Beast.

17:36Hannah Crosbie:Oh, I like that. Yeah, there's a part for you in that. And this for me is a game changer because the book is written in first person. So the audio book, you feel like she's talking to you. You feel like you are sat around a campfire in the fantasy land and she's gone, let me tell you this story. That's what I love about it with audio because it actually feels like she's going, I'm going to tell you what's happened. Okay. Okay.

18:05Alan Carr:The trouble with fantasy books is they have these weird names and I find it hard, you know, like ACOTAR and da-da-da-da. And they're like, why can't you just be called Pam? ACOTAR is... I don't do more than three letters when it comes to names or I switch off.

18:19Hannah Crosbie:ACOTAR is a court of thorns and roses. And like I said, it's just, yeah, it's the acronym. Honestly, like it's such a massive hit. people are like, I'm an acotar. And why would you have this wine with it? Does this encapsulate the book? Well, because there's romance in it. It's a romantic one. It's quite floral. Yeah, so my first thought was I was going to go for something a little bit red because like with, you know, fantasy ones, drinking red wine, it feels... But then I thought, no, because it's got a little bit of a like, a likeness. It's a little bit kind of more romantic. I'm going to go for a nice rosé.

18:54Hannah Crosbie:And also roses, a court of thorns. and rosé. You can pair them together. Oh my gosh. If you're not drinking, you're thinking.

19:04Alan Carr:Yes. Yes. Yes. Wow. Yeah. So you have a different wine with the, do you tie it in with the title of a book? What else could you have? There's, um, War of the Rosés, because that's another one. War of the Rosés,

19:21Hannah Crosbie:yes, yeah. Chardonnay's Web. Chardonnay's Web.

19:32Hannah Crosbie:this is uh it's a series so like this is book one and it goes on and on but like um it's the people say it's that if you want to get into fantasy or if you're a little bit nervous about fantasy this is where you start but don't let you know if you're not into fantasy don't let that put you off because it is amazing and I do think the audiobook of her and the narration and it's Elizabeth Evans, I think, who narrates it, this amazing actress. And she's so good. And it just, you honestly just get lost in it. Like I said, bath, candle, fantasy, rosé.

20:05Alan Carr:It's funny you should say that because this is very airy and floaty and that's how I feel fantasy is. Also not as innocent as it might look.

20:15Hannah Crosbie:It's flirty, it's full-bodied and that's all I'm going to say of why it pairs well with this. No spoilers. Oh, okay.

20:23Alan Carr:Find your included audiobook and listen now on Amazon Music Unlimited.

20:28Hannah Crosbie:You've got your podcasts in there, you've got your music and that audiobook as well. And if you are new to it, great news. You get a free one-month trial. So what are you waiting for? Give it a go. Bottoms up. Bottoms up.

20:44Alan Carr:Are you after the perfect Malbec to go with your meat? a frisante to go with your fish or something crisp to go with your crisps. Lee, help me, please.

20:58Hannah Crosbie:Yeah, this is our dilemma section where we solve your drinking dilemmas and we've had, well, big news. Okay, this is a dilemma sent by three people. Three people. Wow, it must be an important question. It really is. Gemma, Georgie and Shane via Instagram have said, hi, Alan and Lee. Our friend Lou considers herself to be somewhat of an onion ring connoisseur. Now, Judge... Okay. Three people wrote this. We're planning a blind... Oh, God, Gemma, Georgie, Shane. They're planning a blind onion ring tasting evening to really put her knowledge to the test. This is real. No one would have made this up.

21:39Hannah Crosbie:This is a wide top. We need your expert advice on which wine pairs best with the finest selection of onion rings from the corner shop. Now, for those listening, I will stress, you've probably guessed it. It's not like your proper onion, battered onion rings. It's onion ring crisps, isn't it? Yeah. So, which are currently in front of us. Now, do you like an onion ring? Do you like a little... You like a crisp, don't you? I like a crisp. I don't know what onion rings. Well, we need to taste it first, I guess. So just, as they said, we are experts. We're, you know, we're rattling through this. It's episode 10, so I'm like...

22:17Alan Carr:Mmm, that's nice.

22:18Hannah Crosbie:We're going to start. We've got three wines. So if anyone hasn't seen this before, then we hate you. Why have you not been watching it? But we have three wines to choose from, and we are going to find the perfect wine to pair with these onion rings. All right. First up, let's go. Four. I do like this. It's a Vino Verde. All right. It's Portuguese wine. Portuguese. Have we had a Portuguese wine yet? Yeah. I think so. It's hard to know with a wine podcast. You forget by the end of it, don't you? So, corn... Thank you for pouring that mostly on the table. That's fine.

22:53Alan Carr:Mop it out with an onion ring. Stop being a snob.

22:56Hannah Crosbie:These onion rings work really well. So, corn snacks love, apparently, high acidity and low alcohol, okay? And this is what our podcast's about, Alan. We're not these snobby people, are we? We're not these sommeliers who are going... We've got a table full of cheesy onion rings. we're not snobbing. Exactly. I think people know that. We're men of the people and that is why like sometimes you just want to sit down you want to eat you know a few crisps have a glass of wine and wind down.

23:23Alan Carr:You don't want filet mignon or a Fabergé egg you want an onion ring.

23:28Hannah Crosbie:Thank you. Oh right and apparently corn snacks like I said love high acidity and low alcohol. Vino Verde slight spritz and because I love a Vino Verde because it does have a slight like kind of like fizziness spritziness and citrusy snap refresh the palate without overpowering the delicate onion flavour. Let's not describe it as delicate.

23:50Alan Carr:So with this, do I have onion ring first? Yeah. Okay. I'm getting hard bored,

23:58Hannah Crosbie:because I would never buy a packet of onion rings, but they're quite delicious, aren't they? Quite bland. I got a comment saying, can I just tangent here?

24:08Alan Carr:No, don't, because you have a few wines and then you get abusive.

24:12Hannah Crosbie:No, no. It's about me. Someone said to me, will Lee stop saying delicious? And I didn't realise.

24:19Alan Carr:So every time I say delicious, I think about it now. Anyway, irrelevant. Well, I don't read the comments. God knows what they're saying. But you also get comments about your arms. Yes. And your arms are getting quiet. I worry that you're like Popeye. Does anyone know Yvette? Because these swans are sick.

24:37Hannah Crosbie:Now I feel sick and I don't know if it's you or the onion rings. My friend used to say, have you met Des and Troy? Destroy. Please tell me they're not your friend anymore. No. I'm more Des and Mel. Anyway, so, tasting notes of the vino verdier. Let's get back on track, all right? Aroma. We've got lime zest. We've got green apple. We've got fresh herbs. Are you getting that? Green apple. Definitely. This is so fruity. We've got subtle salinity. I always say saline, like the saltiness. Whisper of Evervescence. Shall I just read this? I can't read. And then we've got Ultra, the finish is Ultra Crisp and Refreshing.

25:18Hannah Crosbie:All right. That's nice. I've always, so, do you know what? I was going to predict you don't like a Vino Verde because it's citrusy and you're not. I know, but I think when you have like an onion ring, it's tasty. All right. So Gemma and the rest of them, Georgie and Shane, Vino Verde, strong contender. Yeah. Let's go on to a Dry Rosé. it's a Cote de Provence one of our favourites alright oh I love Cote de Provence so and it's that nice colour as well I don't like it when it's like they're melin okay so the savoury onion powder and corn sweetness apparently pairs beautifully with rosé's red fruit and gentle structure it's playful but still feels intentional and brings a subtle fruitiness that contrasts the salty crunch so you're getting the kind of like so I'm the salty crunch is the thing I'm looking for Best of both.

26:07Hannah Crosbie:Well, no, they complement each other, apparently. Can I pop it back in? You can pop the onion ring back in. So it gives a kind of, they say, an almost gourmet energy to them. All right. What are you getting there? There's not much smell from it. Really? No. All right. But I'm not slagging it off. I just said there's no smell. No, no, it's fine. You can do what you want. This is, you know, your own person. So this aroma, we've got strawberry skin. Rike cherry Oh, what the hell is strawberry skin? Skin of a strawberry? Don't be smart

26:45Alan Carr:Juicy red berries, citrus pink No, I'm just going to go there Vino Verde That to me, lovely But it just does nothing for the onion ring So what the name is again, I'd say That is the front runner Lovely, but just not Doesn't pair well Okay That compliments that Okay I'm the same when I have kale crisps What? Have you ever had kale crisps from Pratt? Yeah You're paying for dust Green dust You're like, oh, you know what? I won't have one of those massive nugget bars which are like a thousand calories I'm going to have some kale crisps You might just go

27:24Hannah Crosbie:I look like Shrek This episode is not sponsored by Pratt & Manger

27:28Alan Carr:And next week when it is, I will love kale crisps

27:36Hannah Crosbie:Anyway, move on. Right. I'm going to make a prediction. I think this is going to be perfect because as you know, we've had some wine experts on this podcast. We've got one coming up, very excited. But they have always said with like the fizziness of what we've got here at Carver, the saltiness of crisps. They always say they complement each other very well. So do the honours, Alan. Lee, I haven't got another glass.

28:04Alan Carr:Oh, okay. Should we neck it? Neck your favourite. You're going to have the vino verde?

28:08Hannah Crosbie:Yeah, I like the vino verde. Because it's got a slight fizz and we're moving on to fizz. It's like a... Oh, Mike. Please do drink responsibly. I can't neck that. I'm not like you.

28:19Alan Carr:Oh, God. Because have you heard that thing? Can we do this on the coming up weeks? What? Upcoming... Upcoming up weeks. No. People have champagne and fish and chips. No. Yes. Because of salt in the...

28:38Hannah Crosbie:Ah!

28:43Hannah Crosbie:Okay, let's just... Yeah. It does say a salt. Fuck. Who put that? What do you mean who put that in there? It's a cork. I assume the winemaker.

29:02Alan Carr:Who put that cork in that bottle? Assassination attempt.

29:11Hannah Crosbie:So, salt and bubbles equals magic. This is an extra brute sparkling kava. Kava, kava, kava, this is what... Before I started this podcast, I'd be like, oh, kava. And now I'm like, Prosecco, done, see you later, bye. Don't want to speak to you again, I've blocked you, you're an ex. I'm sick of you. All right, Carver, I'm like, why did I ever leave you? All right. An extra dry style avoids clashing. Thanks for clarifying that. No one cares. Avoids clashing with the corn sweetness while enhancing crunch and umami. Okay. The bubbles echo the crunch, apparently, while the dryness makes you immediately reach for another crisp.

29:52Hannah Crosbie:And maybe that's why the saltiness. So here we go. I'm going to have a taste of this. Lovely fizz. I love a fizz. you've got the bubbles, you've got the... It's a lovely casa. And then, yeah. See, this is what I predicted. So, and do you know why? I think what's happened here... That's nice. Because Vino Verde has a slight fizz to it, it's got that kind of... That's why we liked it. Coats de Provence, we already know. It's out. That's confirmed. Lovely on its own,

30:20Alan Carr:but not for the onion rings. That is perfect.

30:23Hannah Crosbie:Yeah. All right. So, Gemma, Georgie, and Shane. I knew this was going to happen it's the Cava but if you actually prefer a little bit of you know wine itself and not just too fizzy I'd go for the Vino Verde yeah but the perfect match is it goes Cava Vino Verde

30:42Alan Carr:Rosé remember to always drink responsibly go to drinkaware.co.uk for more information cheers guys bottoms up

30:58Alan Carr:Today's expert is a wine writer, author and broadcaster who's been dubbed the Nigella of wine. She has her own drinks column in The Observer. She's written for The Guardian and Vogue. But she's here today with us is Hannah Crosby.

31:16Lee Peart:Thank you so much. Thank you so much for having me.

31:18Alan Carr:Oh, my God. We're over the moon.

31:20Lee Peart:I'm over the moon to be here.

31:22Hannah Crosbie:Why do they call you the Nigella of wine? Although I'm looking at you. You're gorgeous.

31:26Lee Peart:I mean, I do love a sensible blazer and I do have brown hair. But, yeah.

31:30Alan Carr:And you are as hot as a micro-wave.

31:33Lee Peart:A micro-wave. A micro-wave.

31:35Hannah Crosbie:Do you have a word for wine, like a pinot gratt? Like, you know, do you have your own?

31:41Lee Peart:Oh, I do. Chablis for Chablis.

31:43Hannah Crosbie:Chablis.

31:44Lee Peart:Chablis. Oh, get a bottle of Chablis. Chablis. Yeah. You start using that, yeah.

31:52Alan Carr:Oh, you've got like a Scottish twang. Where are you from here? I'm from Edinburgh. Aye, all right.

31:57Lee Peart:Yeah, but I was saying, you asked me where I was from before we started recording. I was like, Edinburgh, but not in a really meaningful way. In a way that only comes out when people ask me where I'm from.

32:07Hannah Crosbie:And how did you get into your wine expertise? My wine journey. Where did it come from?

32:13Lee Peart:Yeah, so when you first start in the world of work, it's retail or restaurants. I did two weeks at Primark, rage quit, and then started working in a restaurant. Rage quit. Rage quit. yeah why what happened i had to like there's only so many times you can fold the same vest

32:31Hannah Crosbie:you know i'm obsessed with you already yeah and then i decided to go and work in a local fine

32:38Lee Peart:dining restaurant and i was there for about i mean from the ages of like 14 15 to maybe about 21 i was there i was there on my gap year to be able to save up to go to university i worked in hospitality at university so I could save up to do university. And then when I was in London, kind of doing unpaid or low paying internships, I was still in restaurants. And all through that time is when I was interacting with wine, obviously in like a very rudimentary way, like never been a sommelier, never done fine dining, but always have served wine. And it was there that I kind of appreciated wine within the context of food and vice versa, which I think is how so many people begin to fall in love with wine.

33:19Lee Peart:Yeah.

33:20Alan Carr:Because we've got something in common.

33:22Lee Peart:We do.

33:22Alan Carr:We all like to drink wine at 9am because you're on Sunday brunch. Yes, I am. Thank you for dragging me down with you on that fact. They asked me, oh, it's the only show I haven't done. And I love Sunday brunch. Yeah. But I can imagine me in the morning on a Sunday. I mean, I have like a... Is it live?

33:46Lee Peart:Yeah, it is live. and I have a later call time because they leave our call till right till the end. Right. But they recorded just over there. So when I was coming in, it kind of felt like I was going to go and see Tim and Simon.

33:56Alan Carr:Yeah. They ask me all the time and I always say no and I love Sunday brunch. But I know people are expecting, oh, look, it's Alan Carr. But I will be like the Grim Reaper.

34:07Lee Peart:Sundays belong to you. Yeah, and I'm like,

34:09Alan Carr:hello, my name's Alan. I died years ago.

34:13Lee Peart:Honestly, I'm like that,

34:14Alan Carr:you know, the Enfield poltergeist. Yeah. I've come to kill you they want funny Alan but they're gonna get they're not gonna get it hung over Alan who's just crawled out of a skip

34:24Lee Peart:mmhmm well I mean my five isn't too dissimilar no but they keep asking me back which is nice but you know what

34:31Alan Carr:maybe a little glass of wine might make me feel a bit maybe I should come on

34:34Lee Peart:yeah I think you definitely should I think you definitely should because they have me on they have Alicia Alicia Hansel oh yes friend of the show friend of the show friend of the podcast yeah yeah it's always a really good time but you do have to work for the wine. You do have to sit there for a few hours until you're watered.

34:50Alan Carr:Yeah, yeah. Okay, maybe, let's think about it. So what have you got in store? You've been put off now. Work for the wine. Work for the wine. Absolutely not.

35:00Lee Peart:It is so beautiful when you come in with the trolley in the ad break and some celebrities are just like, oh my God, Booth. They're so happy to see you. So today, I thought it might be fun, seeing as we've already had a few wine experts on, I thought it might be a fun thing to test your knowledge. to see how much of it you've fully absorbed. So I'm going to give you a quick quiz, quick pop quiz, four questions out of six. Then we'll have a bonus round while I will award five points. So it really is all to play for. All right. Question number one. Sorry. That you will have learned from Alicia. What are lees?

35:39Hannah Crosbie:Aging. Barrel aging.

35:41Lee Peart:I'm looking for one word. Yeast. That's the word I'm looking for.

35:45Hannah Crosbie:Yeast, yeast, yeast, yeast, yeast, yeast, yeast. Correct. Thank you, sorry. All right. Let's start. Question number two that you will have learned from Helena.

35:58Lee Peart:What is the name of the dimple at the bottom of a wine bottle?

36:05Alan Carr:Punt, punt, punt, punt, punt. Correct.

36:08Lee Peart:Oh, my. Sorry, Alan.

36:09Alan Carr:Are you deducting marks for the dance?

36:16Lee Peart:Two points to Lou, Alan.

36:18Alan Carr:Come on. You say this is for a drink. We need jeopardy. We need jeopardy.

36:23Lee Peart:Right.

36:23Alan Carr:It's worth a guess. Well, why don't you stop getting it right? Oh,

36:34Lee Peart:God. Right, question number three, possible two points here.

36:38Alan Carr:Two points, ha.

36:40Lee Peart:So, you would have learned this from Libby and her sparkling wines.

36:44Alan Carr:Oh, yeah.

36:45Lee Peart:Name two types of sparkling wine made in the traditional method. The classic method. Yes, Alan.

36:54Alan Carr:Cava.

36:55Lee Peart:Yeah?

36:56Alan Carr:Prosecco.

36:57Lee Peart:Oh, I'm going to give you one point. Cremant. Oh, I'm sorry, I'm accepting first answers only, but I will give you a point for Cava. Can you think of one of the other two?

37:08Hannah Crosbie:Cremont. Yes.

37:13Lee Peart:So, three, one.

37:14Hannah Crosbie:This is tense.

37:15Lee Peart:I know, it is tense. Like, there's no laughter anymore. Finally, another two-pointer. Yes. Name two of the three wines that Tom Gilbey said get a big markup on wine lists.

37:32Hannah Crosbie:Malbec. And Sauvignon Blanc.

37:37Lee Peart:Correct.

37:40Hannah Crosbie:Stay in the left. Sorry, I'm so into the insufferable. So we've got one.

37:47Lee Peart:Not to remind you of a rabbit in. We've got one point and we've got five, was it? Five points. Five one.

37:54Hannah Crosbie:Oh, it's close.

37:55Lee Peart:Well, this final bonus round, well, it is close.

37:59Hannah Crosbie:Is it worth ten points?

38:00Lee Peart:It's worth five. So if you win...

38:02Hannah Crosbie:Oh, no. Oh, no. I've really set myself up to fail. I'm going to win. Imagine Alan does the worm.

38:10Lee Peart:So the bonus round is inspired by a quiz that I did for sommeliers in the industry with my friend Donald Edwards. This was his idea. We did a big pub quiz with lots of incredible industry professionals with years of experience between them. And it was very, very simple. Blindfolded. And with the wine, all the wines at the exact same temperature, can you tell what color the wine is? and you would be so surprised how many people got it wrong and how many people got it right.

38:39Hannah Crosbie:Oh God, this is amazing, yet terrifying.

38:42Lee Peart:So I am going to blindfold you with these Primark blindfolds,

38:46Alan Carr:which apparently are specifically designed

38:48Lee Peart:to protect your eyelashes. So I'm currently pouring a glass.

38:52Alan Carr:Oh no, you're going to have to help me with my hands.

38:54Lee Peart:Oh no, no, don't you worry, I'll pass it over. So I'm currently pouring a glass of wine.

39:00Hannah Crosbie:For the purpose of the listeners, we have blindfolds on. I can't see a single thing.

39:05Lee Peart:Right. And I'm going to pass it to you. It's either going to be a white, a rosé, or a red. Oh, no.

39:12Hannah Crosbie:And they're all...

39:13Lee Peart:And I just want you to tell me what it's... So what's that? It's a microphone. We're in a podcast, Al. It's a moth.

39:24Lee Peart:Right, who would like to go first? I thought that was the glass. I'll go first.

39:27Hannah Crosbie:I'll go first.

39:28Lee Peart:You'll go first. All right, Lee. I'm passing your glass. What colour is this? Lee, pass me your hand. Yes. There we are, there we are. Right, I'm going to pass the glass over to you now. Wait, hold on, what am I called? No, no, that's your microphone. Oh, sorry. So this is your glass.

39:42Hannah Crosbie:Okay.

39:42Lee Peart:And I just need you to tell me what colour it is. Alan, we'll do you in a video, holding your hand.

39:49Alan Carr:Oh, okay. All right, you tell me what colour it is, right. I've sniffed it, all right. This would be interesting, innit? Because we drink so much wine, but you never really...

39:58Hannah Crosbie:Okay, shall I say it now?

40:00Lee Peart:Yeah, say it now.

40:02Hannah Crosbie:I'm pretty sure, it's between two, but I'm pretty sure that's a white.

40:05Lee Peart:Okay. Thank you very much. I'll do the answers at the end.

40:09Hannah Crosbie:Okay.

40:10Lee Peart:Alan, hands out. This is yours. There we go.

40:20Lee Peart:You're drinking it like Holy Communion.

40:24Alan Carr:That's a red.

40:25Lee Peart:Okay. What did you say, Lee?

40:28Alan Carr:A white. Is it the same one he just had? Are they the same ones?

40:30Lee Peart:No, no, no, no, no. Different wines, different wines. That's a red. Okay, so Alan, you said bread. If you're right, then you win. Are you ready?

40:38Alan Carr:Ready.

40:39Lee Peart:Open your blindfolds, take them off.

40:41Alan Carr:Take it off.

40:42Lee Peart:Take it off. Take it off. Oh, Alan!

40:48Hannah Crosbie:You did it. Yes. Do you know what, though? You did it. I'm going to say this. Rosé and White are so similar, because I was like, it's either a Rosé and White.

40:57Lee Peart:Oh, I know, but because you love Rosé.

41:01Alan Carr:Scared you lost.

41:06Hannah Crosbie:I was like, that's a rosé or it's a white.

41:09Lee Peart:And you gave him a red, which is the easiest thing to taste. But if it's all the same temperature, you would be so surprised. Like that room is full of professional sommeliers and the amount of people that kind of like second guess themselves have got it wrong because you get so much in your head.

41:22Hannah Crosbie:Yeah, I know. I definitely knew it wasn't a red, but I was like, yeah. And I went for white. Damn it. So has he won?

41:30Lee Peart:Alan has won. from the jaws of defeat. God, that is such a sad one.

41:35Alan Carr:Oh, I just put my glass on to look at a loser.

41:44Alan Carr:Oh, God. Thank you. I think this is a really good test of knowledge rather than that quiz you did before.

41:54Hannah Crosbie:I love a blind taste test. Thank you so much, Hannah. Now, listen, we can't answer all the questions as you probably know. So our people who watch this podcast want to send in questions for our wine experts. We've got some for you. Do you mind answering them? All right, first one. Shall I go for this? This is from Hannah Bennyworth. And she says, I love lychee flavors. I'm with you on that one, Hannah. But always struggle to find wines that have that profile. Is there a decent one you can recommend?

42:22Lee Peart:So whenever I think lychee, I think of a grape called Geveur's Tramina. It's a bit of a mouthful. Geveur's Tramina so I'm not going to attempt to spell it it is a wine that is it can be made around the world but it is most commonly associated with the region of Alsace in France where it makes incredibly perfumed wine so you've got like confected ginger you've got all of these tropical fruits you've got lychee you've also got like a really heady aroma of rose in there as well so if you like a really aromatic quite often they're dry but they're also often off dry as well which means there's like a little bit of residual sugar.

43:02Lee Peart:So if you like those aromatic, lychee-scented wines then Gewurztraminer is a really good one to go for.

43:08Hannah Crosbie:Obviously, I'm just thinking of Hannah. I don't know Hannah but if it was me I wouldn't know really where to go into a supermarket going Gewurztraminer. So are you thinking France? Look for the kind of French regions?

43:21Lee Peart:Well look for in terms of if you do just generally like a very perfumed aromatic wine Alsace is a great region to look at for in the supermarket. anyway because they do Rieslings which I'm sure you've had some on the show very very aromatic yes um they do um yeah all sorts really uh the Pinot Noir that you can get from Alsace has like

43:39Hannah Crosbie:a lovely scent to it I'm so into Pinot Noir this this podcast has made me like Pinot Noir

43:45Lee Peart:really yeah yeah Alsace is a really good place to go for those but Gevers Traminer you can search it I'm sure there's some available in supermarkets but um also look out for um Alsatian wines as well

43:56Alan Carr:We'll put it on the information with the end of the show. A friend told me that if you hold your wine glass up to the light and look at the streaks of liquid, the more streaks, the better the wine. Is this true or a load of nonsense, says Jake Gillespie? Is this about legs?

44:14Lee Peart:Yes, exactly. That was what I was going to say. More commonly known as legs. You can kind of see the tears forming around. When you kind of give it a swirl, you can see the tears kind of coming down and dripping down the side of the glass. Now, a lot of people for a very long time have said that this is a marker of quality, but I would just say that this is not necessarily true. It does signify some things. It shows that the wine is thicker. It shows that it has like a higher alcohol content, higher sugar content.

44:41Alan Carr:But nothing about quality.

44:42Lee Peart:Because it honestly depends because high alcohol doesn't necessarily mean that a wine's good or not. It just means it's a different kind of style. That makes sense.

44:50Alan Carr:Because it feels like for wine, it's TLC. It's looking after it, isn't it? the more you give to the great the more you get back

44:56Lee Peart:so you're talking about TLC the girl band yeah scrub is a guy

45:00Hannah Crosbie:who thinks it's fun don't go chase this could look like a waterfall doesn't it they do don't go chasing waterfalls yes they really do have a water

45:15Lee Peart:so yeah it depends on the kind of style you like but I would not say it's an indicator of quality but it is an indicator of maybe the style of wine that you're drinking

45:22Hannah Crosbie:and finally I've got a question for you Hannah if I was going to take you on a date oh my god what would your wine be what is the wine that sets you on fire

45:35Alan Carr:if Lee was going to take you on a date

45:37Lee Peart:yeah a successful date yeah so interesting you should say that because the book that I wrote Corker it's pairing wine with different situations so there's 60 very specific situations Love that. And one of them is a date that's going well. One of them is a date that's not going well. Obsessed. So the date that's going well, I said a bottle of, there's a test of my memory, a bottle of Barolo. Nice. So kind of like very expensive. You're trying to show off, but there's also very like something, very ethereal and sumptuous and sexy about Barolo. Sophistication. Sophistication, exactly. So Barolo would be for the date that's going well.

46:17Alan Carr:So say you're going on a date with Lee, what would you drink?

46:19Lee Peart:I would, well, the wine that I suggested to have if the date is not going well is Prosecco. And I'll tell you for why. Because you can order it by the glass. You're not ordering by the bottle. If it's a date that you already want to be over.

46:32Hannah Crosbie:That is so true. Because when I've been on a date and they're like, should we get a carafe or should we get a bottle? I'm like, oh, okay. This might go a little bit longer. Hannah, genuinely, thank you so much. I'm a little bit annoyed about the blind taste test because I feel like I was in a slight, you know, worse position with the white and the rosé, but it's not going to change the way I feel about you, Hannah.

46:54Lee Peart:And that's true love. And that is true love. True love. There we go. Thank you so much for having me.

47:00Alan Carr:Oh my God, we're going to have our first bottoms up wedding. If you've enjoyed this episode, join us next week when we have a Valentine's Day special where we'll be finding the best wines to woo someone that you fancy.

47:17Hannah Crosbie:very exciting indeed as always slide into our inbox we want to hear from you if you've got questions for our wine experts questions for us dilemmas disasters nothing is off limits at bottoms up show on social media or bottoms up at listen.co.uk we want to hear from you

47:36Alan Carr:and don't forget to leave us a review like and subscribe for all the wine chat and recommendations Thanks for listening and watching. And as ever, please do drink responsibly. Bottoms Up with Alan Carr and Lee Peart is a Listen production. Bottoms Up!

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