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© 2025 Wine with Meg + Mel
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The fun + frank podcast which helps you navigate the world of wine. Hosted by Australia's first female Master of Wine Meg Brodtmann, and self-titled Master of Sabrage Mel Gilcrist.
192 Episodes
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Send us a text We’re back and better than ever with an exciting setup for the new season, ready to delve into current wine news and trends. The episode highlights the current challenges faced by the wine industry and how we can navigate through them. • Return of the podcast and upcoming plans for the season • Update on vintage trends and climate impact on wine quality • Discussion on cellar doors closing and the shift in wine tourism • Insights into the joint marketin...
Send us a text Meg and Mel dive into the groundbreaking Endeavor wine industry report that reveals surprising insights about Australian wine consumption patterns across demographics and regions. • Affluence drives wine purchase more than age, with wealthy consumers favouring Champagne, Chardonnay, and surprisingly, Riesling • Gen Z unexpectedly over-indexes on Champagne consumption despite limited budgets • Tasmania and Western Australia show the strongest loyalty to their local wine regions...
Send us a text It came to our attention that our Nebb ep wasn’t uploaded currently so you all never heard us Greek out over one of our fav grapes… well… here it is! Meg and Mel explore the world of Nebbiolo, comparing Australian examples from Victoria with Italian classics from Piedmont. • Nebbiolo is known for its paradoxical nature - light in colour but powerful in tannin and structure • Classic descriptors include tar, roses, dried cherries, and a distinctive "bricky" characte...
Send us a text Meg and Mel dive into the world of unusual grape varieties, exploring wines most people have never heard of and definitely can't pronounce. From a surprisingly good organic Australian Chardonnay to obscure European varietals, they share discoveries that will expand your wine horizons. • Yolumba Organic Chardonnay from South Australia delivers unexpected quality for $23 • Exploring the difference between organic certification and sustainable practices • Arinto, a Portuguese gra...
Send us a text Angus Barnes, Chair of the Sydney Royal Wine Show, shares insider perspectives on Australia's premier wine competition and his journey through the wine industry. • Born in the Hunter Valley, Angus fell in love with wine while backpacking through Europe • His extensive career spans roles at Pernod Ricard, NSW Wine, Wine Communicators Australia, and now Bunamagoo Estate Wines • The Sydney Royal Wine Show judged 1,550 wine samples and poured over 15,000 glasses during the c...
Send us a text Ever wondered what $27 worth of Cabernet Sauvignon can get you? How about the prestigious Wine of Show trophy at one of Australia's most respected wine competitions? We're in studio with crystal clear audio this week, tasting our way through the top winners from the Sydney Royal Wine Show – and the results are truly eye-opening. Among 1,500 wines entered by 261 exhibitors, we sample four standout bottles that captured the judges' attention and took home multiple trophies. Fir...
Send us a text Producer Austin joins Meg for a spirited exploration of Shiraz/Syrah variations from different regions, discovering how labeling influences expectations and uncovering surprising stylistic differences. • Syrah and Shiraz are the same grape variety, with different names indicating stylistic differences • The French Crozes-Hermitage exhibits lighter body, higher acidity, and fresh spicy character with crunchy red fruits • Spinifex Barossa Syrah surprises with its true Syrah styl...
Send us a text Meg and Mel tackle misleading wine marketing claims, exposing a company that touts "zero-sugar wine" as revolutionary when most dry wines already contain negligible sugar levels. They investigate a suspicious endorsement from a non-existent Master of Wine and taste-test the underwhelming products. • Most dry wines already contain minimal sugar (around 0.5g per litre or less) • The fermentation process naturally converts grape sugars into alcohol • Laboratory testing confirmed ...
Send us a text Sweet wines are often purchased during tastings but rarely opened at home due to our psychological tendency to prefer sweeter options in small quantities rather than full glasses. • Four different styles of dessert wine explained - late harvest, cane cut, muscat, and botrytised Sauternes • Dessert wines need sugar levels above 50 grams per litre to be classified as sweet • The psychology of purchasing dessert wines mirrors the Pepsi-Coke taste test experiment • Late harvest wi...
Send us a text Remember when you swore you'd never wear barrel-leg jeans again? That's how many wine lovers feel about Sauvignon Blanc – but just like those jeans eventually won you back, this misunderstood grape variety deserves a second chance. We're diving deep into Sauvignon Blanc's remarkable diversity, exploring expressions that go far beyond the familiar Marlborough style that flooded wine shelves worldwide. From an astonishingly good $8 Aldi find to a textural, oak-influenced Fumé Bl...
Send us a text The Australian wine industry faces pivotal changes with new transparency regulations while debating the broader issues of health labeling and market fairness. We explore the Emerson Report's game-changing recommendations that could revolutionize how wine is sold and marketed across Australia. • Trying the viral jalapeno wine trend – is adding spice to rosé worth the hype? • Tributes to industry pioneers including Dr. Richard Smart, Simon Killeen, and Angela Muir MW • Celebrity...
Send us a text The Master of Wine qualification represents the absolute pinnacle of wine education – a credential so challenging that only 5-10% of candidates ever pass. Since its creation in 1952, just 480 people worldwide have earned these prestigious initials. But what exactly makes this qualification so formidable? Taking you behind the curtain of this elite examination, we dissect real questions from this year's MW papers, attempting to answer them ourselves with varying degrees of succ...
Send us a text Meg and Mel dive into the world of Barbera, exploring whether this Italian red variety truly deserves its reputation as the wine of choice for "cool kids." • Barbera comes from Piemonte in northern Italy, at the foot of the Alps • The grape produces wines with high acidity, minimal oak influence, and distinctive purple color • Typical flavor profile includes blackberry, blackcurrant, and herbal notes • Australian versions from Adelaide Hills and Alpine Valleys compared to Ital...
Send us a text Australian sparkling wines showcase distinctive regional characters that rival champagne in quality while expressing unique Australian terroir. • Blind tasting of four Australian sparkling wines from three different regions: Tasmania, Yarra Valley, and Whitlands High Plateau • Traditional method sparklings have many variables beyond region, including aging on lees and fruit character • Yarra Yering (Yarra Valley) shows distinctive red apple fruit and rich brioche character fro...
Send us a text Meg and Mel tackle changing dynamics in the Australian wine industry, from restaurant closures to big investments and new marketing directions. • Meg shares insights from VinExpo Asia where Australian wine received positive feedback and shows a shift toward lighter-bodied reds and more whites • Oak Ridge restaurant closure highlights broader hospitality industry struggles with profit margins shrinking from 10% to 6-8% • De Bortoli's vine pulling in warmer regions reflects nece...
Send us a text Mel tests her theory that Margaret River Chardonnay producers are abandoning their signature big, buttery style for leaner expressions through a tasting of four wines across different price points. • Meg Brotman argues that Margaret River has traditionally delivered reliable, high-quality big Chardonnays with texture and weight • Meg describes Margaret River Chardonnay as having a fuller style with riper fruit, moderate acidity, and more evident oak compared to cooler regions ...
Send us a text Dan Murphy's inaugural Best in Glass Wine Awards evaluates wines based on drinkability and value rather than traditional wine show metrics, so we thought we'd see what we thought of their top picks. • Dan Murphy's tasted over 1,400 wines for their first Best in Glass Awards • Categories include Best Value, Best International, and overall Best winners • Tim Adams Clare Valley Pinot Gris 2024 ($20.29) is the standout winner, drinking like a $35 wine • Chapel Hill The Parso...
Send us a text In light of the new pope, we ask the question: what do they drink in the Vatican? (The answer has Mel considering turning up to Sunday mass)Wine’s new power player, Vinarchy, and what it means for the industry. An update on China exports – restocking, or a true comeback?A few industry shout-outsAnd… things get real. Meg opens up about what it’s really like when the winery you work for goes into administration. Follow us on instagram @winewithmegandmel
Send us a text What Meg's been drinking: Hirsch Hill Rose Pizzini La Volpe Nebbiolo $352022 Traviarti Mezzo Nebbiolo $45Fontanafredda Langhe Nebbiolo $40Fontanafredda Barolo DOCG $110 Follow us on instagram @winewithmegandmel
Send us a text German Riesling demystifies the often confusing terminologies found on labels by breaking down quality classifications based on ripeness levels at harvest and their relationship to final sweetness. We unpack the intricate world of German wine labels to help you navigate these complex yet incredibly rewarding wines. • German quality wine is ranked based on grape sugar levels at harvest, not final sweetness • Kabinett (11.5% potential alcohol) features citrus, green apple, and h...
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