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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 wines concentrate natural sugars through raisining without botrytis influence
• Cane cut is a uniquely Australian technique where the cane is cut from the trunk to trigger raisining
• Botrytised wines like Sauternes require specific climate conditions with morning fog
• Dessert wines are often best paired with salty, fatty foods rather than desserts
• Blue cheese, terrine, and prosciutto create excellent contrasting pairings with sweet wines
• Most dessert wines don't require extended aging and should be enjoyed within a decade
• Opening a special bottle can make an ordinary day feel like a special occasion

Don't wait for a special occasion to open that dessert wine you've been saving. Get a nice cheese board, invite some friends over, and make opening the bottle the occasion itself.

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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 Blanc and the mineral-driven elegance of Loire Valley classics like Pouilly-Fumé, we're rediscovering what makes this grape special.

The differences between these styles reveal fascinating insights about winemaking approaches around the world. Learn how New Zealand winemakers revolutionized Sauvignon Blanc production through strategic harvesting and protective techniques, creating that signature tropical-meets-grassy profile that conquered global markets. Discover why French producers, who traditionally didn't even mention "Sauvignon Blanc" on their labels, are now adopting some Kiwi innovations while maintaining their distinctive terroir expression.

Whether you're an avowed Sauvignon skeptic or simply looking to expand your palate beyond one familiar style, this episode demonstrates that quality and character exist at every price point. From machine harvesting debates to the cultural significance of French sugar regulations, we explore the technical and historical factors that shape these wines.

Join us in our mission to rehabilitate Sauvignon Blanc's reputation. After all, as Meg wisely observes, "We don't want a 30-year lag on it coming back" like we experienced with Chardonnay. Your next favorite white wine might just be a style of Sauvignon Blanc you've never considered before.

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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 wines and Meghan Markle's entry into the rosé market
• The Emerson Report's key recommendations for the Australian wine industry
• Mandatory labeling for retailer "own brand" wines within two years
• New mandatory code of conduct for grape payments to protect growers
• Gen Z finally entering the wine market as predicted
• WHO's push for cancer warning labels on wine bottles
• Debating responsible drinking promotion versus excessive regulation

Join us next week as we taste and compare Sauvignon Blancs from around the world!

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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 success (and humility). The examination tests candidates across three grueling tasting papers requiring blind identification of wines from around the world, and four theory papers covering everything from technical viticulture to global wine business strategies.

The tasting component requires identifying wines like a blend of Sauvignon Blanc and Semillon from Margaret River versus one from Pessac-Léognan, or distinguishing between Chardonnays from Chablis, Monterey, South Africa, and Margaret River. Theory questions range from highly technical matters – "How would you address 0.9 grams per liter of volatile acidity in a Chablis intended for lees aging?" – to philosophical challenges like creating a wine blend that represents "the essence of humanity's wine culture."

We explore what makes someone a Master of Wine, beyond just encyclopedic knowledge. It's the ability to communicate effectively about wine, synthesize complex information, and form coherent arguments on multi-faceted issues facing the industry today. Whether discussing the impact of health warnings on wine labels or how producers can farm without agrochemicals, candidates must demonstrate breadth and depth across scientific, cultural, and commercial domains.

Have you ever wondered if you have what it takes? Join us for this fascinating look at wine's ultimate challenge and share your thoughts on what wine blend would represent humanity's wine culture. Follow us on Instagram to continue the conversation and let us know what topics you'd like us to cover in our final episodes of the year.

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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 Italian Barbera d'Alba
• Even aged Barbera maintains a vibrant purple color due to low pH levels
• Italian Barberas range from affordable everyday options to premium bottles at $50+
• Best enjoyed with food, particularly fatty meats and pasta dishes
• Alternative recommendation: Lange Nebbiolo offers better value for serious red wine drinkers

Check out our social media for updates and videos from McCleary Productions! Next episode, we'll dive into iconic Australian wines.

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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 from 100% Chardonnay
• Chandon Vintage Brut (Whitlands High Plateau) displays remarkable mineral character, pristine acidity and surprising youth despite its age
• Jansz (Tasmania) delivers exceptional value with perfect creaminess and the traditional autolytic character consumers expect
• Handpicked (Tasmania) shows a simpler, more fruit-forward approach
• Whitlands High Plateau (800m elevation) produces fruit with distinctive mineral quality and exceptional acid structure
• Australian sparkling wines remain excellent value compared to increasingly expensive champagne

Join us next week when we explore Barbera wines from around Australia.

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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 necessary industry restructuring with significant costs and time investment
• $100 million investment from Vinarki into South Australian winemaking shows confidence despite centralization concerns
• Treasury Wine's $15 million investment in low/no-alcohol technology raises questions about authenticity when flavors are added
• Wine Australia's new "We've Got a Wine for That" campaign receives mixed reviews from industry insiders but positive feedback from everyday consumers
• Industry challenges stem from changing demographics with younger generations drinking less wine than previous generations at the same life stage

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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
• The $18 Aldi Blackstone Limited Release proves to be an excellent baseline, showing classic regional character with grapefruit, oatmeal notes, and creamy texture
• Leeuwin Estate Prelude Vineyards Chardonnay ($40.90) delivers a seamless, beautiful expression that supports Margaret River's traditional style
• Xanadu Chardonnay shows structural issues, with richness around the edges but lacking mid-palate depth
• Forrester Chardonnay impresses both hosts, further disproving the theory that Margaret River is abandoning its signature style
• The panel concludes that while some producers may be experimenting with leaner styles, Margaret River's distinct Chardonnay identity remains intact

Join us next week as we explore the Italian variety Barbera and whether it lives up to its trendy reputation.

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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 Parson Pinot Grigio offers excellent value at $16.99
• International winner Versato Alto Adige Pinot Grigio ($30) didn't quite justify its price premium for us
• Little Yering Victorian Pinot Noir provides good value at $22 
• Decoy California Pinot Noir ($50) shows typical dark fruit and pronounced oak character
• Nanny Goat Central Otago Pinot Noir exhibits the region's characteristic robust style

Next week we'll be tasting Margaret River Chardonnay to explore whether the region is moving away from its traditionally rich style toward leaner expressions.

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• 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-outs
• And… things get real. Meg opens up about what it’s really like when the winery you work for goes into administration.

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