00:00:21Schaumburg with my new friend Philip and
00:00:24it’s funny because I’m such a long way
00:00:25away from home but we’ve got a friend in
00:00:27common can you believe that but it’s all
00:00:29good we’re in the cellar which is
00:00:30definitely the best place you could ever
00:00:32be in France in the cellar with the
00:00:34owner with lots of wine and what’s
00:00:36really interesting about the wine of
00:00:38this area and let’s remember the wine in
00:00:40any area says a lot about the food okay
00:00:43the wine that Philip makes
00:00:45you’ve been making here for what two
00:00:47thousand years yeah and the wide variety
00:00:51the grape varieties Mel back at melbeck
00:00:54sorry which is probably more famous in
00:00:56Argentina than it is but this is some of
00:01:02the most amazing wine and also some of
00:01:04the darkest visually wine in the world I
00:01:07mean if I may just pull this out I mean
00:01:10we’re talking about rich rich seriously
00:01:13seriously and that’s up at the light so
00:01:18I think it says a lot about the food and
00:01:20also let’s remember even though we’re
00:01:22eating a lot of rich food here you know
00:01:24the duck fat you know the cheeses and
00:01:26stuff you know the wine is part of the
00:01:29story as to why a lot of people think
00:01:31that people live so long in this area so
00:01:34Philip brother over to you
00:01:36this wine is very interesting because
00:01:41different and also why the otherwise we
00:01:44sell them to Somalian restaurants this
00:01:47wine we sell to chefs so I think it’s
00:01:50more something you are going to be
00:01:51interested in so this is 100% Malbec but
00:01:54it’s special recipes the three centuries
00:01:56old recipe wears on only one in the
00:01:58world doing this so yeah you can
00:02:00I’ve got to try this what is it so it’s
00:02:04called
00:02:04rhogam and we take the berries at full
00:02:09maturity and we heat them as we do jam
00:02:12yeah and it’s covered so we keep all of
00:02:14the work and then we had alcohol and
00:02:18spent a few years in work barrels so so
00:02:21it’s kind of like a great out of a eater
00:02:25that’s right it’s 17 degrees so it’s a
00:02:28kind of food to be with a Malbec but so
00:02:3117% okay 17% 17 17 17 1 7 1 1 7 17 K
00:02:37this is incredible ok I’ve got to try
00:02:39this
00:02:40and basically it’s my back to the max
00:02:42you see all the flavors or what you felt
00:02:44here is nothing compared to so this dish
00:02:47is gonna be like a puncher in the face
00:02:48yes so be ready
00:02:51you see some aphrodisiac oh yeah that’s
00:02:58perfect
00:02:58chuckles Oh miss cheese oh my lord I
00:03:03mean it Frank I’m smelling it it’s got a
00:03:06little bit of port a little bit of
00:03:07sherry a little bit of vinsanto around
00:03:09it’s sweet wine absolutely and licorice
00:03:13licorice you’ll see it’s sweet because
00:03:15that’s a natural sugar of the grape the
00:03:20lens it lasts forever you know now are
00:03:22you still feel the test it’s very
00:03:23powerful which is strong but what’s very
00:03:26interesting and unique is not only sugar
00:03:27you have the talents so you can eat with
00:03:29it it’s not you can drink this would be
00:03:32amazing with game did you know what mean
00:03:34by game wild cold
00:03:39yeah right only inning them we have
00:03:43grouse and Partridge in game season but
00:03:46that’s amazing oh and also this tastes
00:03:49like Christmas do nothing it’s pudding
00:03:51or or fontaine for your wife’s just
00:03:54chocolate
00:03:55that would be really good with chocolate
00:03:58so you’re the only person in the world
00:04:00making this something Wow how many
00:04:05bottles do you make it so it’s sending
00:04:08so well we are doubling every year one
00:04:10that’s all right now it’s about six
00:04:11bottom so it’s still small because Jerry
00:04:27this the reason we can cheat is because
00:04:28we hit so when you hit you maximize
00:04:31whatever is in the grip so if it’s bad
00:04:32it gets worse wrong you need something
00:04:35very perfect there’s so many things I
00:04:44want to do you’re absolutely right that
00:04:45is a chef’s drink because there’s so
00:04:46many things I want to serve this with or
00:04:49beside or in and that’s a baby one and I
00:04:55feel that that’s got my name written on
00:04:56it yeah I bet I bet you’ve got a happy
00:05:05staff yeah I love it too so that’s
00:05:09what’s interesting about wine you can
00:05:12well this is not really wine is it no
00:05:15you’re right it’s a fortified wine right
00:05:18that’s a exact name for it so it’s more
00:05:20like kind of emotionally it’s more like
00:05:22kind of slow Gin or kind of you know in
00:05:27England they have the slows and they
00:05:28they kind of let them burst and then
00:05:31they put the gin on top I know it’s
00:05:33different but I mean you got that almost
00:05:35fruit to the forest sort of sensation
00:05:37make you’re right we are doing away from
00:05:40the wine we’ve tested previously and
00:05:42that that’s a new dimension so that’s
00:05:44but you know what I think what you’re
00:05:46saying this is still part of the family
00:05:49right we’ve been running on this for 20
00:05:51centuries so we won’t stuff now get on
00:05:56you well I should get cooking
00:05:58thank you very much for having me
00:05:59Felicity and it’s been a pleasure
00:06:01drinking your wine and and your coffee
00:06:05mixture
00:06:17you
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