These days, all anyone can talk about is having “super” stuff. It’s probably millienials’ fault, but our culture insists that our men, our soakers and apparently, even our wine all come in super versions.
That’s right. There’s superwine now.
I had never heard of the stuff, but on this week’s episode of The Wine Show, wine expert Joe Fattorini (I charmingly call him “Joey Fatts” – a nickname that caught him off guard, but we talked about it and now we’re extremely close best friends. Jealous?) sends Matthews Rhys and Goode to find him a Super Tuscan.
Right now you might be thinking, “Does this wine have big muscles? Will it give me big muscles?”
Those are excellent questions, but the answer to both is no.
You see, several decades ago, regular old Tuscan vino just wasn’t cutting it anymore, so Italian winemakers created Super Tuscans by combining Italian grapes like sangiovese with French grapes like cabernet sauvignon.
Blending grapes might not seem like a big deal – it happens all the time. But it actually used to be illegal. You could be arrested, dragged from your home and the arms of your screaming children. At least, that’s my understanding. (And yet, people who drink Jack Daniels and cola in a can have been allowed to walk free.) Eventually, the Wine Elders decided that it was okay to combine the grapes without designating the resulting product as Vino Da Tavola, or Table Wine Trash.
On the show, the Super Tuscans look amazing. JFatts tells us they have “turbo-charged flavours” and I just had to have it. So I raced out to a restaurant with my lady friend and tried one:
You can tell I’m serious about #wine, because I’m holding the glass up to the light and pursing my lips in a way that says, “This wonderful, handsome man knows how to have a good time”.
Also, the wine was great. It’s all Super Tuscans for me from now on. Frankly, I’d rather die than have another drop of regular non-super Tuscan swill touch these lips.
Even though it seems like The Wine Show couldn’t possibly pack anymore #WineContent into one episode, there is a lot more joy to be had in this one…
Joe Fattorino goes to Chile where someone is playing Gregorian chants to his grapes
Is it a holistic approach to wine? Is it a cult? Who can tell! Fattorino seems to like the wine, which is all that matters in the end.
Everyone drinks wine made by Brad Pitt and Angelina Jolie, maybe you’ve heard of them
If you walk around in the world, you know that celebrities are just like us. They go to restaurants, fall in love on set and make their own wine. Brad and Angelina are no different. Through their label Miraval, this now separated celebrity power couple makes award-winning rose.
The Matthews enjoy the wine - and Rhys says that they shouldn’t refer to the separated celebrity couple as “Brangelina”. I couldn’t tell if it’s because he thinks celebrity nicknames are dehumanising and perpetuate an unhealthy obsession with the rich and famous - or if he’s trying to save the name for his own wine label. Either way, well played.
Matthew Goode is clearly getting wasted and struggling to find different ways to say, “I like this wine”
There is no way these guys are drinking this much wine and not getting completely hammered. When you consider that these guys are probably filming all day, it’s actually extremely impressive that Rhys doesn’t need help standing by the end of each segment or that Goode doesn’t end up head down on the counter, clutching a bottle and mumbling about how he wants to play someone that isn’t so handsome for once.
So to get a glimpse of how the wine actually affects the Matthews is a real treat. In fact, the production company should eventually release The Wine Shhhhhhow: Messy Drunken Outtakes featuring lots of falling down laughing, dancing on tables, yelling, hugging… all the great stuff that goes with drinking a lot of wine.
For unnerving updates about the author’s wine habit, follow him on Twitter.
Known by many as the “gold of the sea”, this simple pasta dish is one of the best ways to showcase the unique concentrated seafood flavour that bottarga adds. Food Safari Water
Let the tomatoey sauce simmer away until thick and rich while you cook the spaghetti. This dish takes weeknight pasta to a new level.
Creamier and milder than the Italian version, this pesto pasta is often served in typical Peruvian style with meat and potatoes.
Translating literally as "spaghetti charcoal burners'-style", the connection between this Roman pasta dish and the region’s coal miners has inspired many an Italian tale. A classic combination of pork, egg, cheese (Parmigiano Reggiano or pecorino) and black pepper, spaghetti alla carbonara is thought to have been created by the miners (carbonai) in the Apennine mountains who introduced it to Rome on their visits selling coal. Another theory suggests it actually originated in World War II when American servicemen based in Rome had their rations of eggs and bacon prepared by local cooks.