This episode is now part of the Wine Blast archive, which is available only to Wine Blast PLUS subscribers. To access the full archive plus exclusive bonus content, as well as enjoy early access to new episodes and other benefits, join Wine Blast PLUS.

Summary

Australia has never made finer wines across a dizzying range of styles than today. And yet the catastrophic bushfires of early 2020 were a vivid and traumatic reminder of the ongoing challenge of climate change in the world’s driest continent. So what’s the future for Australian wine? We talk to some key Australian winemaking figures and discuss the hot topics.

After all that, we cook up some delicious curried meatballs (inspired by Ozzie chef Bill Granger) and argue over whether a Clonakilla Shiraz or Jim Barry Clare Riesling go best. ‘Alcohol’ is the starting point for our Wine A-Z education blast, and Mark from down under asks which wines he should keep (making it clear he doesn’t want any ‘of the sciencey stuff.’)

“We are ruining our planet … We need to be better … The kids will eventually win the battle” Pete Bentley

Running order

• Introduction: 0 – 2.45 mins
• Interviews preface: 2.45 – 4.24
• Tom Carson interview: 4.25 – 8.21
• Pete Bentley interview: 8.26 – 14.37
• Troy Jones interview: 14.39 – 18.35
• Susie & Peter chew the cud: 18.36 – 26.40
• Matching curried meatballs with Shiraz and Riesling: 26.42 – 37.02
• Wine A-Z – A is for Alcohol: 37.03 – 40.56
• Mark asks which wines he should keep: 40.57 – 43.17
• END: 43.38

“Sugar is yeast food and alcohol is yeast excrement.” Susie

Starring

• Susie & Peter
• Tom Carson, Yabby Lake (Mornington Peninsula)
• Pete Bentley, Pike & Joyce (Adelaide Hills)
• Troy Jones, Payten & Jones (Yarra Valley)
• Mark Love

Featured wines

• Clonakilla Hilltops Shiraz 2017, 14%, Canberra, Australia (£25, US$28)
• Jim Barry The Lodge Hill Riesling 2018, 12.5%, Clare Valley, Australia (£9.99, US$20)

Notes

• Since recording the show, we’ve heard that Clonakilla has decided not to release any 2020 wine at all. This was due to them being affected by smoke taint (the link is to the statement on their site). ‘We will not run out of wine,’ writes winemaker and CEO Tim Kirk, ‘there will be enough Clonakilla to go round!’

Recipe

Pork Meatballs with Massaman Curry Sauce

This recipe was inspired by the lovely Ozzie chef Bill Granger but we’ve adapted things. It’s been a firm favourite of ours for as long as we can remember. The flavours are just incredible and it makes the perfect casual supper ‘dish with a difference.’ It’s spicy, but only mildly so, as well as aromatic, rich and satisfying. It also uses pork mince, which isn’t expensive. So if you’re looking for a dish with maximum impact and minimum cost, this is it.

Selected recipes are available for Wine Blast PLUS subscribers