The Wine That Works by the Fireplace AND by the Pool Pt. 5

Oxford Montessori School is now Oxford Millwood School. A new name, the same genuine care, academic ambition and belief in every child. Set within a beautiful rural campus, just 20 minutes from Oxford City Centre. Our small classes, personalised pathways and strong send expertise give pupils the support, challenge and confidence they need to succeed, especially those who may not have thrived in larger settings. Find out more at our Open Day on May the 21st. Search Oxford Millwood School Open Day. I'm in the kitchen with Charlie Bigham. So what have we got here Charlie? My brand new pan-fry pad thai noodles. Noodles? But you're Mr Fish Pie Guy. Guilty. And while ovens rule at roasting, the pan is king of noodling. Whether it's pad thai, yakisoba or laxer, finding that perfect texture is a bottomless noodle rabbit hole. But all I have to do is stir it in the pan for six minutes, right? Bingo! Try the new Charlie Bigham's Asian Pan-Fry Noodle Range. Handmade in my kitchen. Pan-fried in yours. Welcome, welcome to the best five-minute wine podcast with Forrest Kelly. As we move on to the second bottle, a soft glowing pink with a hint of gold. It's got fresh strawberries, peach and a splash of citrus. What are you talking about here? Yeah, like I say, it's a mix of ganache and syrup. This one is a fuller body rosé, but it's still a rosé. So the strawberry is still going to be there, the peach shooting is still going to be there, but it's dry. And that's where the hint of citrus comes in to really balance out and not make it too sweet like the usual rosé. So it keeps it really balanced, and the ganache makes it, it gives it still that silky feel. I think to describe my wine so far and what I'm going for, I think my word is silky. I love that feel of silky liquid going and both of those wines do that and that's what I'm trying to achieve also with my white and the rest of the wines coming. As is, we're doing this in Europe, New York. You encapsulate everything here. You say this wine is great for rooftop hangs, beach days or doing absolutely nothing, which encompasses it all. That's right. I call it the old season rosé. I think it is so ridiculous that people have created this idea that rosé is only for certain seasons. Like there's rosé season and not rosé seasons. I mean, look, it's too is their own. I am not against it, but personally, I wanted to make a rosé that I believe is for all season. It's a full body rosé. You can have it by the fireplace when it's cold and you can also have it by the summer on the rooftop or by the pool on the summer day. So that was kind of the idea there. So you've got the two and now you're working on a third. What inspired the third entry? The third entry is the white gold. That one, to be honest, first I went to Napa, went around a bunch of wineries, did a bunch of tasting and I was going towards a Chardonnay. I think our palates here is already geared towards Chardonnay. It's one of those you love it or you don't. The butter feel of a Chardonnay has always called me to an extent, as long as it's not too buttery. But then I went to Miami Vine Expo and I tasted a few wine there and I already knew that I liked the floral aspect of a vignette. Like I haven't had a grape. Maybe one of the Verde in Portugal come close but a good vignette, the floral notes that you taste are so especially on the nose and even when you're drinking it, it feels like I have a a a book of flowers. And once I saw that, I wonder how can I make a vignette that smells and has the finish of the floral vignette but drinks like a Chardonnay. Still would that butter feel that that almost that greasy feel of a Chardonnay. And you know, it sounded crazy and so to me was a great challenge and it's still a great challenge to achieve that. And so that's the inspiration behind the white wine, the white gold. Do you get much pushback from your co-partner? Oh my god. Yeah, it's non-stop. It's non-stop. It's a negotiation. It's a discussion. You know, it's work but it's fun. It's fun. He likes, you know, he likes challenges. At the end of the day, it's sort of like doing chemistry with this natural, very old plant. It's working with the earth. It's farming. It's still fun to do. But yeah, I get a lot of pushback because, you know, I come with a fresher mind. I come with a beginner's mind. I come with bigger dreams. And I think he also that's why we connected the way we connected because a lot of times when you have been doing something for a long time and you have learned from people who've been doing it for a long time, you may sort of think in a very rich box, but you're still in that box. You know, and so I think it's amusing to him and we talk in France, you know, they have a tradition of wine, old world for a long time. So I think it's amusing in front also for him to have someone like me who come in with just with bigger ideas and we, and he saw that we achieved some of it with the red and the rose. It's fun to work on. But yes, to a long answer, but I get a lot of pushback. I'm in the kitchen with Charlie Bigham. So what have we got here, Charlie? My brand new pan-fried Pad Thai noodles. Noodles? But you're Mr Fish Pie Guy. Guilty. And what? Ovens, roulette roasting. The pan is king of noodling. Whether it's Pad Thai, Yaki Saba or Laxa finding that perfect texture is a bottomless noodle rabbit hole. But all I have to do is stir it in the pan for six minutes, right? Bingo! Try the new Charlie Bigham's Asian Pan-Fry noodle range handmade in my kitchen. Pan-fried in yours.