AMA Gone Wild! Abbey & Peter Get TIPSY! Wine Tasting, £500 Bottles and Liberty’s Secret Wine Tips!

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1:56You feel good. And that starts with your bra. Your bra should hold you in, not back. Visit Aerie.com to find the right bra for you. Are you supposed to like the wine? Thumb it in. Yeah, get it, get it. These are the legs of the wine. That's when you're not... Wet up in there. Do you want a bit of meat? Yeah, go on, try that. Put some of that meat in your mouth, Gaz.

2:21I think it's because you're not a boring...

2:32Well, Pete and Abby, fancy seeing you. Can you just shut the fuck up and feed me? Oh, flick it. Right, we're going to do, today, we're going to do a little taste test. I want you to, I sort of blinded you so you don't really know what you're drinking. Okay. But, we're going to go, everything is... really reasonable there's no big big numbers here these are all things you can either get the majestic or from a local good wine merchant but what we're avoiding is anything too commercial okay so we're starting with a bit champagne why not it's friday so this is a really amazing champagne quite complex it's a hundred percent pinot noir and there are seven champagne grapes, Pinot Wat Noir's most famous.

3:25Okay. And this is made 100%. It's made by very famous, two very famous champagne makers and they have done this little side project. It's quite complex, but I'm going to make you try it and I'm going to make you try it with a bit of cheese to see what acidity does to it. Okay. Right, Abigail, you, this is your one. Pete, you have the big glass laugh. The big one? No. It's because you're big. Thank you. Yeah, so try it. See, champagne's my favourite drink. I know it sounds totally tauty. It's fine, I love champagne. It's tauty, but... Right, so have a little taste on that. And see what you think.

4:05I'm kind of mortified when glasses are dirty, but we are camping here, so... Cheers.

4:13What do you think? Oh, lovely. Now, it's super, super bone dry because it has... Do you know what dosage is? No. So if you look at the back of any... Of the dosage. The champagne bottle, it will say dosage, and it'll say 5, 10, 15. This has zero. That means it's got no sugar in it. That's what I like. Yes. I like Tartinger. What's the dosage on that? Don't drink it. You don't? Why? No, because I like these rare, small family. The point with these champagnes is they're... Oh, we can get that out later, Pete. We'll rob this person's house. is they're made in really small terroir. They're like, the grapes are picked and they're taken to the vineyard, which is like three foot away, rather than being shipped out.

4:59A big, huge inbushukta. To produce as much champagne as, say, Moyet and Tatinger and Verve do, they have to have masses and masses of grapes. These are small productions, so it's made properly. Right. Well, I've got grapes. Can we make... We can make yours. Okay, so what my opinion is... British champagne, or British sparkling wine. So this is a bit of Manchego. Have a bang on that and then try the champagne. Top level that, isn't it, babe? Right, now taste it and see what you think is different.

5:32Do you see how suddenly it's smoother? Oh my God, yeah. Isn't it? How weird is that? Isn't it mad? Isn't that crazy? It's a lot, very different. Completely different. So it's really interesting how you pair food with any wine, how it completely changes the complexity of it. Yeah, and compliments it. We're really getting a lesson today. Yeah. Well, she is a bloody sommelier. I know. So, but like these. She's smelly, eh? She's not smelly. The next champagne is the Meunier grape, which is probably the most uncool of the champagne grapes really but i think it's fantastic because it's underused i think it's got more of um it's more you know it's less you know when you started getting pinot grigio back in 1982 and it was like wow pinot grigio this is amazing and then all of a sudden you couldn't move for it so they made a less huge production this is this kind of champagne that is so small and it's like The grape is from really old vines.

6:39But that sounds expensive. 50 quid. For that. Are you ready? I'm going to do it in this glass, actually. You can share glasses because you're married and you've kissed each other once or twice. Right. He's got a cough, though. I see. Look at the colour on that. Do you see it's that peach? Yeah, it's got a little... Have a little taste on that, sister. Mmm. Are we smelling champagnes? You can do. This is a little... This one. Meunier. Meunier. Meunier. Meunier Perpetual. Yeah. Have a taste. What do you think, Pete? Which one do you prefer? I like the first one. You like the first one? What one do you like?

7:20I like them both, but for very different reasons. I could drink that. That would be the sort of known food. I think that one, maybe. Yeah, I like this one. Well, when I drink, I forget to eat, so... Which one's the best without food? Probably this one. That's my problem. Yeah, that wine. I keep drinking. But let's try the taste. Actually, let's go to peak. I'm going to give you a bit of red. So this is Majestic's own Rioja, which is a really good winery comes from. We've had this before. The Violet before. But I've chilled it down a little bit. Yeah. Because I think in the summer, like that red wine.

8:01I like a chilled red anyway. I love a chilled red. but we'll give it a bit of air. Look at the lightness in that colour. Lovely. Yeah. I mean, we're not using correct glasses, but we don't care. I don't have any glasses. I'm surprised we found a bottle of milk. I definitely did have a bottle of milk. Have a taste on that. This has got all your classics of a Riocca, the juiciness. Do you not try any? Oh, I'll try. It's yours. I wish I did. No, you have that one. Oh, okay. Cheers. No, treat that. I'll do another glass and then we might have to have a wash up, guys. Do you know what I'm saying? We get the older...

8:33Oh, that smells nice. Doesn't that smell good? Oh, doesn't it? She's not even having the smell tip. Ooh. Right. Houghton. Give it a swirl, always by the bottom of the glass. If you want to know what you're doing, you want people to think you know what you're doing. You never do this. Always by the bottom of the glass. I look like I'm just doing a Barocca if I want to. Yeah, yeah. Doing a quote Barocca before the football game, right? So you do a bit of a swirl, a bit of a sniff, you never taste it. That's for plebs. For plebs? Well, have a plebs then. See, before I've sifted, before I've swirled.

9:10I've sifted as well, now I'm going back to sniffing it. Isn't that nice? Do you like that? It's kind of that lovely little flat on the end. Yes. Right, come on, Pete. Mmm, it's fruited. Yeah, it's got like the cherries and peas. Smoky. Let me get a good bit of boof to try. I was waiting for this. I know. Go on, Gail. Thank you. Oh! Oh! So try that. And then get the brine in there.

9:44Oh, that is wild. Just try a bit with the beef in your mouth. Mmm. Good. Not really good, isn't it? Mmm. How much is this, Gaz? That one is Wishes Other Reserve, then? Yeah. Two ticks. That is. Can I tell you about my secret wine from there? This one here. Oh,£15.50. £15.50. That is unreal for£15. Shut the front door. I think at that price. Shut the front door. that is really really really good quality oh there is a red sancerre that majestic do oh yeah that is made by the greatest sancerre maker in the world well in france yeah and that is another little i'll tell you that at the end because it's the secret okay and that's like the sommelier secret because i think a lot of these wines that's what my problem is with these big wines sometimes it's the name over the actual wine and i think wine becomes quite confusing doesn't it you know like we said we would be many people i don't know what to get at all do you when you go to a wine show no no oh sure about the same ones you know yeah but it's good to try we don't even love them we don't even love what we buy we just know it no right now that is so good we are running out of glasses is that it for the glasses that is that's pretty much everything I've got some extra ones but they're on the table.

11:12What about those? What are we doing now? We're gonna do... I'm doing my red. You might just neck. Yeah, just neck that, Pete. Come on, man. I can't get pissed again. Oh, Pete, are you with me? No, we're getting pissed. I brought the driver. You getting pissed, for me? I can't do it. I just... Let's do a note on the food as well, because I think people get... When people say they're having people around for dinners or little drink parties, get very sort of the anxiety yeah putting food out for people food should be super simple right so we just got some tomatoes out of the garden don't put them in the fridge cut them up put some sauce on them and just leave them alone for 30 minutes and that will change your tomato from being average to a super model and then a bit a tiny bit of sprinkling of red wine elevates it and the onions in my garden onions from your garden and like there's nothing wrong like that's that's two pieces of steak that i've cut up that could like for a little canapé you could get unreal 10 people could have that couldn't they because it's just a little bit and then you put the vegetables on just to sort of fill the board rather than obviously i've whacked about a bit of caviar but you know you know and then these that's who i am that's that's who i am can we get in there get in there no you're gonna try this now Now, this is a really lovely little Italian wine.

12:38And this is from the Pecorino grape, which is called, what did we learn about this earlier? So sheep in Italian are Pecchara, and they eat these grapes. So they're the Pecorino grapes because the sheep eat the grapes. Because the sheep eat the grapes. They've got two, hang on, I've got two whites for you and a really special white. So the second white you're going to open, Pete. Yeah, I'll go. But this one. I'm still drinking my chamonix. Do you just drink that? So I love Italian wines. I think Italian wine is so beautiful. They do something... Anything Italians love it as well. It's gentle and it's creamy and it's easy and it's good with everything.

13:17So we're going to try it with the crostini. So we've got homemade pesto. I love both. Yeah, I'm going to share. You have that one. I want to share. oh sharp that is nice even though it's a little bit warm it's still really beautiful oh yeah yeah isn't that nice smooth it is smooth it's got that do you know what I mean it's like no I never like that sort of creamy when that wine goes a bit sweet I like that creamy but dry I like creamy and dry yeah yeah so it's actually soft on it do you want to try guys yeah go on I don't like any sweet drink. No, no, no. Did they hear? Guess how much that wine is.

14:03It's lost. How much would you... That is good, isn't it?

14:10At Boar's Head, we've been going back to school for over 115 years. And this year, every school lunch is reason to celebrate with the flavours your kids love and the exceptional quality you expect. helping you make school lunch fresh, easy, and delicious. Ring the bell. The deli is open. Boar's Head. Committed to craft since 1905. Hi, this is Becca Moore from For the Girls, and this podcast is sponsored by Aerie, where you can find the right bra in 59 sizes, soft fabrics, and good fits. If your bra strap is digging into your shoulder right now, it's the wrong bra. We get so used to being in pain as girls that we forget it doesn't have to be this way.

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15:1625 quid. 9 quid. No! Shut up. Yeah. That is good wine, isn't it? No, I'm quit. No, I'm quit. Try it again. No, I'm quit. But it's the difference between buying a£9 bottle of rubbish and a£9 bottle of wine, which is really lovely. So why is it 9 quid? How do they justify that? Well, I think probably if it's coming from a company that they're buying it at a good price. and like restaurants do is they buy wine in and then they add on like a huge markup and I don't believe that. I think that's a really bad way to do wine. I think you should just have... What were you doing? I tried to put the whole thing in my mouth.

16:06No, that old classic, eh? How many times did that happen, Pete? No, I'm dead. I'm still in my face. Mmm. Mmm. I know. We're back in Marisol of ours, aren't we? Um, a bit pissed now. So... Right, let's try a tomato with that and see what a difference a bit of acid does to it. Go on, Pete. I love this cheese. Manchego? Manchego. I love it. No, that's manchego. It's there, yeah? Mmm. Banished cheese. I love it. Sheep's cheese. I'll get in there. Yeah. Well, do you know, I think it does something magic to wine. Yeah, it does. I think it does. It does something absolutely magic. Cheese and wine is definitely a vibe.

16:51If we're going to be drinking this much wine, as we do, and accompanied with cheese, we're all going to be 50 stone. No, you're not. Are the French 50 stone? No. And you know what they found? Now try that. Did you just drink it all? I thought you were saying we finished it. Oh, thank God. Exactly. I thought we were going to be pretty last. It's wine tasting, dear. We're not down here, please. You need a little cigar now. Oh, really? What do you know what it looks like? What does it look like? Right, try it now. I've got a whole of my tummy in. It kind of softens it. Doesn't it? It just takes that.

17:26It's done a bit easier. And I think that's a really good tip as well. If you're, you know, if you're buying a£9 bottle of wine and you're with people who are a bit judgy around your house, don't put it in the bottle, put it in a decanter. Because they will not be able to tell. because they can't do the Google thing and take a picture of the wine bottle. I think that's a really good... Yeah, so you just put it in a lovely carafe and it's like, oh, this is from the Pecorino grape, blah, blah, blah, blah, blah. And suddenly... That's such a good tip. Yeah. That's what you do to us, isn't it? Yeah.

18:00It's called tricking. No wonder I have the worst hangover by any country. You can do$5.99 and say it was three grand. But my question is... What? Is it a myth or a legend that cheaper wine gives you a worse headache? I don't know if that's true. I think what it is, right, red wine notoriously will give you a hangover because of the tannins in it. Okay. Because they just, like, that's what gives you that awful feeling. Also, Abigail, let's be honest. The amount. We have been to lunch and gone home the next day.

18:42and then i feel like death and it's not because i've drunk wine it's because i've drunk it for 12 hours it's the truth don't blame me on the wine sister you can't do this but i do think right my perspective of champagne is if you get these champagnes i think it's such an interesting thing to look into champagne that isn't from these big companies yeah it's not been horrible about them but it's a mass production right i would never i would i would i would always i just go it's because it's your go-to because you see it and i think the thing is you just look down the wine list a bit and if you've got a good sommelier in a restaurant or anybody who knows a bit about wine now pubs are just like so above them you know they're so on it and the thing is these young producers they want you to have their wine yeah so they go into the bars and the pubs and they're selling the that's what happened to us in our bar this guy came in from a really tiny company and said look these are really different brought beautiful and i was like these are insane they're so beautiful and like and then i saw the price of them and nearly fainted yeah and i was like i'd rather you just got to educate people a bit of like oh right just don't don't go for what you know yeah and also you know very well you go in a restaurant and there's a bottle of tattinger and I went to a restaurant in the day, Rune Art, it was 500 quid.

20:09Ridiculous. It was absolutely off the scale. I still bought four bottles and cried the next day. But... I cried.

20:23Right, this is a bit of a superstar and I hope you like it. Do you know the Hermitage red wine? It's like the really pricey. When you get Hermitage, it's like, oh, do-do-do. How do you say it in French, Abigail? Je ne sais quoi. Oui.

20:44Le vent, c 'est très bien. Bon, bon. Bon, bon, c 'est bon. Elle est pleine. This is the daughter of the family of Hermitage, Hermitage de Chauvet. So she's a really fantastic young winemaker. She did, like, philosophy at university, and she started making wines. oh lovely but she makes them they're biodynamic and that by that means it's it sounds too fancy for words but what it basically means is it's you're protecting the soil so it's about agricultural practice so if you are growing grapes you are not filling the earth with pesticides and shit and shite you respect the earth you respect the the whole thing is about the the vin chart you know and so that's what she's done now is like do and it's i think again going back to these these again are grown with very like they don't use pesticides so back to your hangover yeah it was adhd for you guys wasn't it it was like listening to a mountain goat i was like that um because they don't have pesticides they don't they treat that it's basically it's grape juice that's what it is that's why it's grape juice and it shouldn't be anything more and i think what we've done as a society is we when you smell a natural wine sometimes the smell is a bit yeah it smells like socks but it doesn't taste like it smells but we're used to that you want to smell this like floral back note of black currant with an elderflower yeah you know and i we've been fooled into believing that's what we should be buying yeah where these wines are and again none of these are expensive wines so it's not like that champagne's phenomenal so is the this selection is phenomenal isn't it well i say this isn't you don't have to work hard to find these wines you know and there's some really good online sommeliers that would just like you just put into google best wines in majestic best wines in this and they will come and they will pull out what what they are i've just made myself redundant

23:02right let's do the hermitage so i think i need to have some notes i just need to rinse the glass yeah yeah cool it's a good idea is this all going good this is perfect this is phenomenal right you're very exuberant you're very good you just produce yourself thank you everyone loves over here. So this wine, so this this is this lovely. I'm absolutely pissed. This wine tasting has taken a turn. We're not meant to drink him. Why? We're meant to spit him out. Didn't you go to Whistling? Absolutely better. Yeah, yeah. We have 12 wines like that. Oh, did you just let them all? Every single one. Is it an Aggies?

23:39No, because... Because you're doing like shots! Yeah, boom. They're fucking great! Peef, fucking overnight! I was like, boo! On the head! No, I was ill. So you start kicking corks into boxing. Watch this, I used to play for England. No, what you did do that... Wait, hold on, what were you going on about? You were ill. I was all about you. I'm not having a two against one scenario. It was me, it was all my sister. Right, the other trick for wines is, put your hand up there. There. The deeper the dip in the wine, the more the wine is expensive. The deeper the dip? The deeper the dip, yeah, because it's about how the sommelier holds the wine.

24:28The deeper the dip, the what? So the deeper the dip hole in the wine. Thumb it in? Yeah, get it, get it. Where do you find them? so why do what's the deep of the dip so i think it's the idea that you would hold a sommelier would hold the wine like this i'm guessing this but i'm making this up as i said but i do know that it is like look that one's almost i don't want a flat rim no no no i don't get out of it right oh see this one this one's got a deep base yeah that's because it's made by honestly this wine I really just go and get this this is so beautiful there's a full

25:14oh right let's go with this before I'm on the floor drink responsibly kids oh yeah look at the color it's like almost brown look at this yeah it looks a bit cocoage it's it's cocoa red cocoa Right, go on then. Go on, Jane. Go on, in you go. Gaz, you can have a little. Oh, Gaz, I'll give you all this. What do we do? Do you remember? Oh, sorry, we don't snip. And then what they call it, these are the legs of the wine. That's when you're not... Went up in there.

25:50She's just trashed. She plays this absolute trollop of a friend of ours. Do it properly. I'm a professional. She brought me a slab. Have me back on. Stop. No, I'm a rubbery in my house. I'm fine. Right, so it's called the legs. Can you see how the wine runs down? That's called the legs. And when it runs down like that, sort of almost sticking to the glass, that is a quality wine. That is when... Right, no, look, watch. Put your thumb here. I am. And then just swirl it. What's wrong with you? I'm finding I should struggle doing that. Because your thumbs are long. So it is. You could double the length of a thumb.

26:28Normal thumb. That's what you mean, yeah. It's a long thumb. Your thumb's like most people's... Oh my God, that is Christmas in a glass. Yeah. Isn't it? It does feel Christmas, isn't it? Oh yeah. Isn't that good? You need a nice lamb with that, I reckon. Although I don't eat lamb because I have my own, I think a really good sort of fatty meat you know so you have a lamb or a is that like a Sunday roast that's a Sunday roaster yeah this is the wine you drink when you've got a hangover from the Saturday and you have a another one and you have a try the plough and then you have your roast that is the kind of quality but her like again no additance no that's my favourite it is stunning isn't it I have all of them yeah can you try it we haven't had the last one yet Do you want a bit of meat?

27:19Yeah go on try that Put some of that meat in your mouth Gaz James you do that I'll do it in a you can have it in a champagne glass So for our audio listeners we've got men sitting round the room getting fed meat But it's like it's sort of a bit like the sort of medieval court I've got men on the floor sitting on stone that I'm lobbing meat at Yeah It's a bit of a role reverse Bit of a role reverse I'd say Yeah Oh Pete this is this bit for you that is going to be beautiful what this is divine this is what a great afternoon oh my god why wait for an afternoon this is something you could do at home do you know what I mean you could buy and rather than going out for dinner I'm just not selling my own solve you could buy six bottles of beautiful wine that cost you less than 100 quid put a bit of a spread together and what a fun afternoon to do like the cheese and wine I can buy it if you'd like so.

28:16Mmm. Mmm. Mmm. What do you think of the wine? Did I give you some stuff? Celeb. The only thing I need for my moving in present? Glasses. Oh! I'll get you glasses. Right, I will talk about glasses. Glasses are very important. You got me those 1920s. I did, I did. They were, they're really famous. They were... Baccarat. Baccarat 19... Baccarat. No, it's similar. Baccarat Crystal 1920s. Yeah, they were... They didn't cost a fiver.

28:54Just to buy... The finer the glass, the better the wine will taste. I don't know why. Probably, I think it's about the air in the glass and just the optics and everything, you know, when you eat and drink, you are obviously, part of it is taste, scent, visual, you know. Sensory. Sensory. You know, how would the glass feels in your hand? Like, you know when you get the pub glass of wine, you're thinking, you know, that's going to be... We just call it, yes sir. If Gaz learned something, I said, oh, chateau migraine. And he went, oh, I don't know that. I don't know that one. I don't know that one.

29:30I went, chateau migraine. Migraine. Migraine. Yeah. Yeah, if you think about when you have a glass of wine from a pub pub, but it isn't a thick glass. There is a brand called Ziegler, which is a Swiss brand, and every glass is hand-blown. It's one piece of glass. I mean, you do not let the children near these things. I don't let adults near my glasses. No, no. Pete comes home from golf with his friends, pours wine, spills it all over the marble, and then gives it to his friend, and the friend puts the hand out, and they just let go, and it just goes on the glass. Stu gets the beaker. Remember that?

30:08They're having a beaker, he's not having me posh glasses. Have a beaker. The best one I've ever had was when one of my mates, who's a bit of a wine, came round and he said, have you got any wine? And I poured it and he said, he literally tasted it and they went, have you got any beers? Yes. Perfect. I've also got a dog. Literally. Did he? He went, have you got any beers? In one motion. Who is that? Name of shame. Now we have battered the smoked salmon but I am battered You battered the crouches, so Yeah, battered with the crouches Yeah, salt and batter with the couches

30:55So it's the perfect pairing for smoked salmon with the sort of the We've ate all the bloody smoked salmon Well no, we've got like we've got enough just which looks like it's been through the mangler No, but it did look nice when I originally had it, and now it looks shite. But we'll go with it. So, Abs likes this. I'm going to... You live with me. I just like the word. I think I like the word. Look, I mean, it's a pretty colour to start a peek. Pretty yellow. No. How pretty. That's Kaz's favourite colour. Do you know we would have had a time with Kaz instead of him? We would have had a laugh. It's alright, Babs, I've got you.

31:34Should we face Tankaz? Yeah, she's been in. Fucking hell, poor Shire. So this is the Puyallup. So this is from, I mean, look at the, sometimes you can tell that a wine is gorgeous by the way the bottle. Again, what do we learn? We like a deep hole. We like a deep hole. Deep hole. Look at how pretty it is. It's quite medieval. It's quite medieval. You know, these are, then this is really, these are really father and son winemakers. Oh, yeah. Where do you stand on ice in wine? What do they call it in France? Le vin de piscine. So the wine of the swimming pool. Okay. Yeah. It's a bit of a trend, I think, in France to have champagne over ice.

32:21Yeah. I think for you, John, I think there's so much snobbery. You do you. If you want ice in your wine, have bloody ice in your wine. Yeah. Don't let people tell you. If it's a roast or not, they... Because I think wine gets warm quick. Do you know what? If somebody's telling you, like, oh, you can't have that, why? If you might say walking through a hotel with your wine glass. Oh, my God. Did you hear about it? I think one of the lads I played with had freaking frown sauce in his soup. And they were like, well, he was like, well, why not? Yeah. Because we got told off, didn't we, in Grantly Hall, when we went to walk to a table with our glass in the hand and they have to do it for you, like the etiquette.

33:03You are not allowed to be their guest and carry your own drink. Wow. So this is grown in very flinty soil, the grapes. Do you see that sort of minerally edge? Yeah, it is. Whatever's left of the smoked salmon, Peter, we do a bit of smoked salmon. I've got most of it. You are. It's good, though, isn't it? It's okay. And this is wild smoked salmon. I like it. If you saw that in a restaurant, you'd run, wouldn't you? Because it's the most inelegantly just laid smoked salmon you've ever seen. Isn't it good? It's lovely. Right, and then have a sipage. Mmm. You got a caveat there. Now, what do you think with the...

33:48I think it really complements it. I don't think it changes the wine much. No, I don't think it changes it like the cheese change. No, no, no. I think it does because it's an absolute marriage made in heaven. Absolutely. It's like me and you, this. Yeah? Oh, what a way to end the show, I guess. Oh, that's lovely. They're perfect, aren't they? Right. They are perfect. What's your favourite, Peter? The red. The red, the Lematage, yeah. Yeah. My favourite is... That one, isn't it? No, the red was the... Oh, that one. That one, yeah. That's the one. And the champagne. Yeah, but look at the name of it.

34:24Champagne Clandestine. It's like Clancy Destiny. So we like the, oh, so I think this Alaphane is an imaginary island where people drink this beautiful thing called wine. I think that's where the name comes from. I might have not quite got it correct, but it's something along that. So this is the Hermitage from the Chauvet, which is, again, not at the price point of, yeah, I mean, it's what it is. For what you get, you're getting a 300 pound wine for about 25 quid. And this... Champagne clandestine. And again, no sugar, no additives grown in really a proper way. So you won't get a hangover. And they have found that champagne makes you live longer.

35:15Does it? Perfect. Live longer. I think it's because you're not a boring. Ha ha ha ha ha! Ha ha ha ha! Ha ha ha ha! Ha ha ha ha! Storligas-heten!

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