Send us a text A glass of champagne in hand and a year’s worth of tasting notes on the table, we set out to crown ten wines that genuinely moved us. Not the priciest. Not the rarest. The bottles that delivered texture, balance and joy—whether poured at a barbecue, opened for a milestone, or discovered on a whim at the local. We start with the unexpected: an Australian Arinto that lives in the mineral, nutty space between categories, and a Pouilly Fumé that rehabilitates Sauvignon Blanc with ...
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Send us a text A glass of champagne in hand and a year’s worth of tasting notes on the table, we set out to crown ten wines that genuinely moved us. Not the priciest. Not the rarest. The bottles that delivered texture, balance and joy—whether poured at a barbecue, opened for a milestone, or discovered on a whim at the local. We start with the unexpected: an Australian Arinto that lives in the mineral, nutty space between categories, and a Pouilly Fumé that rehabilitates Sauvignon Blanc with ...
We find out how ALDI do it - Interview with Wine Buying Director Jason Bowyer
Wine with Meg + Mel
50 minutes
1 month ago
We find out how ALDI do it - Interview with Wine Buying Director Jason Bowyer
Send us a text Ever wondered how a $12 Italian white can stand toe-to-toe with a $40 benchmark? We bring Aldi Australia’s wine buyer, Jason, into the studio and pull back the curtain on how supermarket wines can be precise, expressive, and outrageously good value without cutting corners. From the first pour, it’s clear his approach is different: start with typicity, build texture with intention, and collaborate with winemakers until the brief becomes a glass of something you want a second pou...
Wine with Meg + Mel
Send us a text A glass of champagne in hand and a year’s worth of tasting notes on the table, we set out to crown ten wines that genuinely moved us. Not the priciest. Not the rarest. The bottles that delivered texture, balance and joy—whether poured at a barbecue, opened for a milestone, or discovered on a whim at the local. We start with the unexpected: an Australian Arinto that lives in the mineral, nutty space between categories, and a Pouilly Fumé that rehabilitates Sauvignon Blanc with ...
