Talking of Wine

Again Joe talks us brilliantly through the different styles of Sherry. Similarly to other fortified wines, particularly Madeira, the grades of sherry depend greatly on dryness and sweetness. From Manzanilla through to Noe. Solera system explained. Anyone who still thinks Palo Cortado means pale and short need to listen in and it certainly isn't just for the older generations. Is this, as Joe offers up, the finest wine in the world? Certainly terrific value in supermarkets and, as ever, a world that should be explored with a glass in hand and the latest #Oreglo album playing. Salud!

Carefully treading through the legalities of what we can call what. Perfumiers and Elderflower extractors beware. Aiming to speak all things champagne, we quickly digress, and stick, to explaining what method traditional is. Prosecco and Cava are referenced as well as brands such as Lindauer. Are Kent vineyards and other south coast contenders friends or foe? Along the way I muddle my Cricket 'Keepers' with Baseball 'Catchers'. But, primarily, the episode attempts to keep us sweet with any French Champagne legal teams. Santé!

Logical progression from Port is to Madeira and we are nothing if not predictable here. Very similar vilification but inevitably some differences. We discuss those here and clarify the distinctions between each style within. The explanation may surprise you and is much more simple than you may think. But, without question, this episode will go down in history as the one where I got one up on Joe! A possibly unique event so be sure to listen in for it. Meanwhile we shimmy our way through usual digressions. Becoming our parents, physics of seafaring and, well why not, a little side dish of Delia Smith! Saúde!

Small word but clearly a massive topic. Following our brushstrokes in Alt-Christmas, we decided to dedicate a whole episode to Port. Who would be crazy enough to attempt it in just the one? Well, us, obviously. But we pretty much achieve it. Everything from Ruby to Tawny, mulling on LBV, Vintage and even Crusted on the way. Yes, white port as well. Didn’t leave much time for usual digressions, despite Joe’s, edited out, efforts! Enjoy.

Again, we get a bit chatty here, why wouldn't we, its Rum! Coming in around 45mins we can hopefully keep your interest and enthusiasm high. As we drift our way through the exotic world of rum cocktails. Pina Colada Joe! We didn't do Pina Colada! Oh well, we did do the Daiquiri so just do a pineapple one of those and add coconut! Beware the Mojito though, delicious but surprisingly tricky. No worries, Joe on hand to guide us through the perfect method. Meanwhile I get my Pimms numbers 1 and 3 muddled. Throw in a bit of US presidential history, ice cream, dishwashers with a dash of brandy and you pretty much have a delicious episode. Big up Fam!

Our relentless cocktails journey continues. Went a bit more in depth with this one. Slightly longer as we delve into the intricacies of what tequila actually is. After deviating into Mescal, we then regain composure and actually suggest a few choice mixes. After 4 episodes we finally throw some Simon Difford in, with his immaculate "Difford's Guide" (chapeau Mr. D). There are worms, or not; shots and salt, or not, and a whole bunch of history and variations. Of course we offer up what has now become our staple option of a Salad Cocktail (can we trademark that, Joe?). And why is a Margarita called a Margarita? "¡Arriba, abajo, al centro, pa' dentro!"