S2 Ep2 - Rieslings to be Cheerful

We've all heard about(and most of us have enjoyed) an English sparkling wine or two, but what about the non-sparkling? Has England really progressed to the point where we are able to produce quality still red and white wines? To find out for themselves, Richard and Oliver, together with producer Mike, travel to the heart of the Kent countryside to meet Henry and Helen and explore the delights of "The Simpson's Wine Estate". Oh and did we get to try the wines? Yes. Yes, we did.

After a bit of a break, we're back at Gordon's and this time Richard is determined to get Oliver "into" red wine. And in this endeavour, Richard is very successful and lines up a Beaujolais-village, a Côtes du Rhône a South African Syrah and a lovely Nero D'Avola for them both to sip against a backdrop of very excited and "refreshed" American tourists!

How bloody much? This is a phrase Oliver is not afraid of using as a proud Yorkshireman who is very keen to get exactly what he paid for, if not substantially more. This has inspired Richard to devise an two-parter on "value", starting, as ever, at Gordon's Wine Bar. The chaps try a range of wines from the house white to the most expensive on the wine list (which is a fabulous Puligny-Montrachet, Domaine Pierre Bourée, Burgundy) and are joined by a young Gen Zer by the name of Charlie Turnbull, none other than Oliver's son, who decides not to go Dutch.

The boys are back to Gordon's and Rich is calming Oliver, as he is rather nervous at the prospect of meeting his first Master of Wine, Richard Bampfield. He needn't have worried: Richard's easy charm and seemingly endless knowledge carry him and Richard L through the process of how he selects sumptuous wines for the Lidl Supermarket chain, which won't break the bank. He kindly and eloquently takes us through several of the wines he has helped the supermarket stock, challenging the lads to have a sip or two, and report back any findings. We then scoot off to Lane Towers for a tasting sesh, which turns into an opportunity for Oliver to improve on his score of 0.0% in the last challenge in Season 1.

Italy is the subject for episode 3, having only had a minor role in season 1. While Oliver struggles to pronounce the Italian wines on the Gordon’s wine list, Richard promises to take him to a proper Italian location close to London’s Liverpool St Station. There Richard’s Italian friend and wine and food expert Luisa Welch guides the boys through a classic Italian meal and some great wines, not to mention a few aperitivi and digestivi. Luisa puts the boys through their spaghetti-rolling paces, and Luisa wishes Oliver all the best in the toilet.

In episode 2 the boys sip a Gordon’s Riesling before Richard whisks Oliver off to a proper Riesling tasting being held down the road in Pall Mall. Oliver is surprised and delighted to discover the many faces of this classic grape variety, as the boys sample wines from Germany and Austria to Australia and South Africa.

Oliver and Richard are back, initially with the first three episodes of Season 2. The famous old Gordon’s Wine Bar in London is their base, with the first episode finding the boys exploring its history and chatting to Joao and Amanda who have both worked at Gordon’s for many years. Oliver sips a smiling donkey and tells Richard about removing nail varnish while sipping three different types of Madeira.

It’s time to review Oliver’s progress throughout the Series, as the duo look back over the highs and lows of the wine list journey over a glass of port. And the series concludes with the two protagonists entering the Chez Bruce restaurant in south London, where Oliver is presented with the wine list…

In which Richard proposes that, while the aligning of food and wine can be wonderful, is the current obsession (in the UK at least) for precise food and wine pairings overdone? Oliver asks if there are any basic food and wine rules that might be broadly helpful, without the need for neurosis. They sit down to enjoy some delicious food and wine partnerships: Asian spicy food and Gewurztraminer, and Italian antipasto and Nebbiolo.

In which Oliver discovers the mercurial nature of rosé and sparkling wines. Are they both over-rated categories? And why isn’t the Tavel rose light bodied and pretty pale pink like most rosés on sale at the moment? Why does the Nyetimber sparkling wine cost the same as a bottle of champagne, and why can’t it be called champagne? Questions, questions.