【纪录片】美酒秀-Wine Show 野性卡尔玛格

Well, here we are again, two blank canvases in pursuit of the art of wine. I'm Matthew Goode. And I'm James Purefoy. And this time, we're in the Carmarth, where Matthew makes a new friend. I get the feeling we're going to get on famously. Cut to... Oh, maybe not. Yes, we're on the hunt for the penultimate wine to match our epic French lunch and the demanding palate of uber-wine critic Jancis Robinson. And Joe Fattorini heads to Bosnia to learn how wine is being reborn after a brutal civil war. Could the humble grape provide a much-needed source of unity? Matthew Rees makes some home decor choices while exploring the wine world's latest gadgets. So you learn all about the wine producer, and then when you turn it over... You can choose a paint colour for your house. Almost. And a media singer joins Joe, swapping civvies for a sommelier uniform and a new career at sea. So do stay with us as we uncork and decant... Another Grand Cru episode of The Wine Show. OK, here he is. Hello. Where have you been? Yes, where have you been? Well, this time it's a bit different, actually. It was a bit serious. I've been to Bosnia, which is an interesting wine-growing nation with a long history, but it's also a very troubled country. It's all very fresh still. Yes. It's like a scar that hasn't quite healed over. Yeah. I think the best thing to do is see the film and have a think. All right. Thank you. Here's Joe starting his journey in the beautiful city of Dubrovnik on the Croatian coast. Dubrovnik, Croatia. Two decades ago, this was a war zone. Today, it's a hot spot for millions of tourists, where fun, sun and culture are in abundance. And it's not just the city, or indeed the country, that's been rejuvenated. In the last 20 years, since this city was being bombed, Croatia's wine culture has been reborn, revitalised, and people come here, enjoy the wines whilst they're in the city, and then go and ask for them when they're at home. But ten miles up the road is another country with a very different wine story. To get to Bosnia from Dubrovnik, I'm being driven west across the border, tracking up through dramatic mountain passes on my way to Mostar. This was and is a diverse city. Mosques and churches line the skyline, but it still bears the scars of war. In the early 1990s, Bosnia and Croatia were both part of the Republic of Yugoslavia. When it split, a complex history of inter-ethnic tension led to neighbour turning on neighbour. Winemaking was a casualty of the war, too. Less than half of Bosnia's vineyards survived the 1990s. But today, as Bosnia rediscovers its winemaking heritage, could the humble grape provide a much-needed source of unity? That might sound like a bold statement, but a little to the south at the Turvdoj Monastery, it's a philosophy that's working, as Miroslav Lajcak will testify. Unfortunately, the last war destroyed many churches and monasteries in this area. Each church we rebuild or is still under construction, and the big part for help for that construction coming from this wine producing here in our monastery. Serbian Orthodox monks have been making communion wine here at Turvdoj for 1,600 years. In the last two decades, the whites and reds they're making from native varieties have started to win recognition and generate important revenue. So part of the proceeds are helping to rebuild particular church buildings across Bosnia-Herzegovina. How important is the church's role, do you think, in rebuilding not just buildings but also the divisions in society? That's what our faith teaches us to build, not only churches but good relationships with the people around, and that's what we want to do. This is a tough question, but is this going to be the last time that vines help rebuild Bosnia? I hope we finish with rebuilding churches and we can do something else to improve the life standard in this area too. Some of the money raised by the wine sales from the Turvdoj Monastery is being used to rebuild the Mostar Orthodox Cathedral, the largest, most important site of worship for Orthodox Serbians in the Balkans. In 1992, it was shelled into oblivion. Good day. Good day. Welcome. Good to meet you. I'm Joe. How are you? Dragan. Dragan? Dragan, brilliant name. Volunteers like stonemason Dragan have been working to restore it. This is physical evidence of the impact that wine has, not just on the people in the project but also restoring these historically important cultural places across the country. The Balkan War raged for nine years, and it was without doubt the most brutal and divisive conflict Europe has seen since the Second World War. These vineyards, just outside the town of Stolak, were once the scene of fierce fighting. This is the Dawson Winery. It started life as a cooperative, bringing together people with different backgrounds, different ethnicities, with the common goal of working the land. And I love this idea that by producing a wine together, people overcome the challenges of the past and create something for the future. Dawson was set up in 2009 by a United Nations initiative led by Luciano Centonze. This is the first time he's returned since shortly after the first vintage six years ago. What sort of state was the countryside in after the war when you were replanting? In certain areas there were many mines, so we needed to enter into contact with the Mining Action Centre. Does it look the same as when you left it, or has it changed? No, no, it's improved. I think the level of care they have for the vineyards is excellent, and it's exciting for me being here again. We are helping people to live in a better way and to have a better future. One of the farmers who helped Luciano is his old friend Marenko. He now runs the entire winery. How does it feel to meet this man for the first time in six years? It's really amazing. Marenko, what's happened in the six years since Luciano has left? I'm happy for this. I'm really happy. Is this making a difference to the modern Bosnia? They received a request from other farmers to be part of the cooperative, and at the moment they cannot accept because the winery is a small one, but they would like to enlarge the members. It's important to acknowledge here in Bosnia that memories are still fresh, terrible acts of war were perpetrated, and the peace is not always easily maintained. What we have done is still here, and they are doing better. You must feel it's going to still be here and bigger and better in another five years as well. Yes, I would like. I don't know, who knows? Cheers to the next five, ten years of the winery. This is gorgeous. But projects like this provide real hope that people can work together for a future that's not marred by bloodshed. You and I can play the same role too. If you ask for a bottle of Bosnian wine, you're also helping people come together who then produce a wine that in many cases is rebuilding their country. Genuinely, I can't think of another wine that lets you do something that important, that profound, and that makes this very special. I'll pour you some of this. This is from Dawson, from the winery in the film. Yeah, yeah, yeah. The Balkans produces more history than it can locally consume. Do you know who said that? Go on, you. Churchill. Really? Churchill. And what I came away with is the complexity of it. Our drivers who are driving us around are utterly fascinating. And they said one of the problems of working there, my age, so they're in their mid-40s, is they said you work with somebody for a while in Sarajevo and you gradually talk about what you were doing in the early 90s and then you realise that the guy you're working with was on the other side. You were shooting at each other and it's still very alive even to this day. This is not the answer. This is not the end of the story. This is part of an ongoing story of trying to find a way to rebuild a nation that is still on the knife edge. But let's talk about this because that is extremely refreshing dry. It's quite creamy, I find. Yeah? It is a little bit. Going in again. It's more apple than citrus. Yes. It has... You're not wrong. There is a softness to the fruit. Learning a thing or two. Yes. This was delicious. Želavka, I think, is the great variety that will help Bosnia because it's local, so it's distinctive, nobody else has it. And it is really delicious with all the food. That's a very Balkan cuisine. And astonishing, them having to clear the mines before they could plant the vines. As we were walking through the vineyard, I tripped over something, picked it up. It wasn't a landmine, it was a mess tin. And it had been left by one of the ethnic Serbian fighters in the early 90s. You're a brave man. And it was ploughed into the vineyard. You just put your hand down and picked it up. Well, I did. Fool, Joe. I was a fool. This is not the only conflict zone in the world that is making wine. You will be astonished when you hear where this comes from. Is it the Middle East? This is from Syria. What? Bargulos. How do you say it? Bargulos is how I pronounce it. There's hope, isn't there? And this is really smart wine. Have a sniff. Fruity, isn't it? What's that? It's got that apricot, slightly tropical fruit, touch of oak. I've got to tell you, that is a wine I would have with a roast chicken or with a fairly serious debating society. What does that mean? It's not just a wine for drinking. It's a wine for thinking. For talking about. Some pretty serious thoughts about. Brilliant, Joe. Brilliant. Well done. Brilliant, brilliant. Always like a veil thing just peeled off and suddenly I see. There you go. So, we've crested the hill of our French feast, a six-course lunch created by superstar French chef Stéphane Renaud, for which Joe Fattorini has challenged us to find six perfect wines. And joining Joe is Jancis Robinson. Not just a palate for hire, she is the world's most influential wine critic. Yes, Jancis will decide which one of us has brought back the best wine for the penultimate course in our amazing French feast. I think you're going to need a wine that's got a bit of punch. Last time it was Coq Au Vin and I won a spot in the case with my humble village wine from Burgundy. My vote goes to James's Chardonnay. I am so happy about that. Now it's something the French really know how to do well. Fromage! It's heavy. It's heavy and I think this is challenging. This is either going to go very right or very wrong, I think. There is no rules with the cheese, with the wine. You can have white, you can have red, you can have sweet, you can have everything. It's very difficult to find one wine for all those cheeses. Right, shall I take one cheese board? Yeah, sure. And you can take the other. No, I have to. And we'll take them through. Wow, gosh. And such an array of different cheeses, Stéphane. I think they're going to have their work cut out, aren't they? I think a strong cheese needs a rugged wine, so let's head to one of the wildest places in France. We're in the Camargue. It's Western Europe's largest river delta. Not the best conditions for growing grapes. Vineyards? Yes. Distinct lacqueur. That literally is a rice paddy. The Camargue is famous for rice, wild horses, bulls and flamingos. Not particularly well-known for its wine, but that's all changing. Today, there's a small number of producers celebrating the region. We've come to meet Laura, a fifth-generation Camarguean horse and cattle breeder, to help steer us in the right direction. Well, this is lovely. It is certainly a farm. Yes, not a vineyard. It is not a vineyard. That must be Lau. Lau? Hello. Bonjour. Parfait. Je m'appelle Mathieu. Bonjour. Thrilling to meet you. Nice to meet you. This is very beautiful. Oh, yeah? Yeah. Now, we were noticing that it is clearly a farm here. Yes, it is. It is not a vineyard. We need wine, Camarguean wine, with five different cheeses. And they're very different cheeses, so we need a wine that is going to go with all of them. OK. Well, this is the good place to be. We have very, very good wines in Camargue. Do you really? Which is surprising. Yes, we do. We do. If you really want to understand why we have had wine in Camargue, and also discover the territory, because it's very specific, I think maybe I should take you both, if you have a little time ahead of you, to discover all that. So, we have to ride horses to go in the fields where the bulls are. My shirt is not as good as yours. Yeah? No, it's perfect. I've accidentally come dressed for the occasion. The horseback tour of the Camargue before we get to the wine sounds like a great idea. It's all right for you, Jim. You've spent half your career on the back of a horse. It's been a while since I've slipped on my chance. Allez! It's time to saddle up. I get the feeling we're going to get on famously. Cut to. Oh, maybe not. Is there anything I can do to help? Yes, I'm going to give you the couverton. We brush where the saddle is going to be. Small, aren't they? Yeah. The other way round. Of course it was, it was always going to be. Look at me showing my incredible knowledge of horses. Monsieur Equine. Come on, come on, come on, budge up. Ah, you see he has a way. Yeah, I see that. He does the same thing with me in the mornings, which I actually find rather irritating. I see that. I think it's going to be fine. I mean, what possible trouble have we ever gotten into in the past? How can this go wrong? Is that what you're saying? Yeah. Well, there are many worse days of work that I've had. I think you're very lucky, actually. I would like to do the same work as yours. Maybe we could do a sort of timeshare, job switching, profession thing. Yeah, except for the movies. This I don't think I would be able to. Oh, that's quite a giggle sometimes. But tell us a little bit firstly about, because you've grown rice here. Yes, we do. How long has that been going on? It started in the 19th century. The land is very salty. So we need to grow some culture in the water, in the still water, so that the salt goes downwards. And then after a year or two of rice, then you can grow wheat or lusere. What is interesting in Camargue is that you have several cultures, not only one. It's great that you've got all this, by the way, this irrigation. Yeah, it's all irrigation from the Rhône River that you use for the rice fields. And that used to be useful for the vine. And then they realised that the water in the vine fields was killing phylloxera. You know phylloxera, which has destroyed all the vineyards in Bordeaux and everywhere. But while this land is great for many arable crops, and vines have always grown here, it's only recently that vineyard owners have sought to make wines that truly speak of the Camargue. In the past, people were mixing it with high-degree wines from Beaujolais, for example. Oh, okay. And that would give an average wine. But now the strategy is totally different, and we grow very, very high-quality rosé. So you have rosé and white. And also red. And also red. So you've got the job lot. Yeah. And with the cheese course, one would normally think rouge, wouldn't you? You would think of red wine with the cheese course, yes? No, it depends. It depends. But before Laura is willing to let us taste these Camargue wines, she's decided to turn us into real cowboys. It's a boyhood dream come true. I'm very happy you're here to help us, because we have to round the cattle. Is that fine with you, to help us? Round up the cattle? Round up the cattle, the Camargue bulls. The Camargue bulls? Excellent. You could try to separate these bulls yourself. Thank God I'm not wearing my red underpants. See if you can do it. Our first job was to move a herd of cattle from one field to another. Well, that was easy. Good job! Thanks, lovely. So now we are going to sort them, OK? You want to try to do it yourself? Yeah. So we'll try to go very slowly, just walking right, left, right, left. I have a feeling it's about to get a tad more technical. It's very good, James, perfect. That's good. Very good. Very good, James. I don't really need to encourage him. He seems to be pretty comfortable with it. Oh, yeah. That's perfect. Well done, James. Yeah, good. Good, perfect. Now which one's mine? The one over on the left, the big girl? Yes. Just the one here, the closest? Yes. The closest to you. So you walk, slowly. You can shorten a little bit your range. Careful. It's OK, she comes this way, Matthew. You can talk to her. Stubborn. You can push her a bit harder now. You can push her. And once again, a damsel in distress is rescued by a knight on a white charger. Good, perfect. Very good. That's very good. Beautifully done. I think we've earned our spurs their goody. We most certainly have. It must be time for a glass of wine, surely. I'll tell you something. What? I'm really thirsty. I would love a drink now. As long as you think we deserve one. Actually, I think... Oh, please say yes. You were very, very good. I was impressed. Thank you very much. Maybe we can find something like this and good cheese as well. Some good cheese as well? Is that possible? Yes, please. Definitely, you really deserve that. We have to find this wine. Laura has lined up a tasting with local winemaker Maxim from winery Mast Valerio. He's brought along three local wines and a selection of Camargue cheeses, which he thinks work well together. And we must make our choices for the wine showcase. I'm not going to lie, but I really feel like we've earned some wine for the first time on this show. Yes, we have. So can you guide us there? What do you think? Because obviously there's a variety of the cheeses. Some of them are similar to what we're going to have in the meal. What should we start with? Maybe we start with the one from Pierre Cartier in Beaujeu. Domaine du Beaujeu includes a grape called Marcellin, a hybrid of local Grenache and Cabernet Sauvignon wines named for the city of Marseille. It's very light and very fruity. Just like James Pierre. Light and fruity. Massive luck to all of you. Oh, the smell on that. That's me. No, that's not you. That's just the attack. It's very velvety, very round. I'm going to have to get some cheese going on because otherwise this is… Pointless. It really is just heaven. And how is it with that? Next up, two wines made by Maxime himself, who is one of only five producers in the Camargue. Maxime, you have bought us a 2012 Cham Cham. Yeah, this is a red wine. This is made with Marcellin also. Marcellin? But we age the wine like 20 months in oak barrels. We try to keep the fruity part. Good tannins. Very smooth, isn't it? It's refreshing. It's really light and refreshing. It's going really well with this cheese, isn't it? Yeah. We should move your talents towards the white, James. Yeah. So, this is a white. This is a 2015 Cham Cham. This is the 2015 and this is the first vintage in white. This white is just delicious. So, we've tasted three wines. Time to start thinking about which one we're going to choose. It's so difficult to choose. And as if to help, the flamingos have decided to join us. Oh, my goodness. Oh, that is amazing. Look at the necks on them. They're very similar to mine, actually. They are extraordinary. I've made my decision. You've made your decision? Yes. Really? Yes. Really? Yes. I've made my decision. I think we can tell you've made your decision because you can't stop drinking it. No, no. Thank you. Thank you all very much. It was an enormous pleasure. So, having dismounted and rubbed down our steeds, we've returned to face judgment on our penultimate wine. Are you walking funnily? Yes, we are walking funnily. It's my John Wayne, baby. I went with the Cham Cham Red. And just to be contrary, I went with the Cham Cham White. I'm going to start with you, James. Yeah. Tell us a bit about this very richly saffron-coloured white wine. I mean, it's beautiful, isn't it? It's got such a lovely colour to it. I'm going to just be honest here. This bottle was opened up, the cheeses were sitting there, goat's cheese, a medium, an older, a really fresh young one, and it would just gobsmack me. I thought it was just delicious. And I think sometimes you have a glass of wine in a location with a food that you just go... I mean, let's just be honest, it's quite surprising that a white is going with a cheese board. Well, there is a growing movement now of people who think that white goes better with cheese than red. Very much so. That's the Cham Cham. Again, I think I just had an instantaneous reaction due to the beauty that was around and having a really great day with a mate. And also, it's the first bull I've ever brought in, so frankly, if you can't have a nice glass of red with that, well, can you? Tell us a bit about this wine. Well, it's full of fruit. Oh, gosh, isn't it? And it's just a really, really lovely blend. It's very smooth. And it just went so well with the goat's cheese that was down there. And I just loved it. Yeah. I must say, I'm impressed by both these. In theory, very, very flat land isn't great for producing good wine. You're supposed to have great drainage and on the hillside and all that. But they're impressive, I think. What do you think, Stéphane? I love this red wine. It's very fresh, very spicy. And, you know, at the end of the meal, I think it's a very good wine to have with the cheese. I tell you what, though, I don't think the red wine goes at all well with the goat. Oh, come on, Jay, what are you talking about? Although I'm not sure that the white is brilliant with... It's a cantaloupe. It's going to be really, really difficult to choose just one of these. Definitely the hardest choice so far. Although the cheeses are so different, the wines go with them sort of equally. So I'm going to have to decide it by which of the wines I think is better. And the better wine is... ...the red. Matthew's red. By such a minimal whisker. Like a tiny, tiny whisker. A tiny little grain of rice, yes. And it goes in the M for Matthew row. Cheers, guys. Stéphane, by the way, great selection of cheese. Jancis, once again, your palate cannot be fooled. From our glorious French bolt hole, we're heading back to Blighty, where no matter if it's cigars or shotguns, shirts or shoes, possibly a haircut, there's one place in every gentleman and lady's address book, London's St. James's. It's home to some of the most exclusive shops in the world, which makes you wonder what our furry little friend Matthew Rees is doing here. I've had a shave and everything. It's also home to Berry Brothers and Rudd. They've been on this site since the 17th century, where they've welcomed wine lovers however deep or shallow their pockets may be. But I'm not just here for wine. Well, I am hoping for a glass of something. I'm here to find out about my favourite thing, gadgets. Here she is, the Barbara Cartland of wine. It's the hair, isn't it? Yes. Is that what does it? Yes, romantic. I am romantic. Actually, we've got some wine rounds today. Aw. And we're going to talk about bottles. And I know you like a bottle of wine. Yes, it's rare for me because I usually drink out of a box. There you've got it, because there are different formats. But they don't always need to be big. The classic bottle is perfect for two people over dinner, whatnot. Or one each. One each. But if you're wanting to learn about wine... Oh, God. ..sometimes it's not the best way. Get this, vinoa. This is a brilliant way to learn about wine. I usually call you. Well, you do call me regularly. I call you a number of things. Here you've got a Chablis. So let's say you want to learn a bit about Chablis. I'm going to give you the Chablis, which is enough for one. Well, I was going to say, you won't learn much about that, will you? Get the card. Oh, look at that. So tell me a bit about the Chablis. What can you tell me about it? Well, it's called Sébastien Dampt. The Dampt family, they've been making Chablis for 150 years. Not Sébastien himself, obviously. No. But he's a young Domaine. He is. Well, both his parents are great winemakers. Right. So you learn all about the wine producer. Yes, you do. You can turn it over like that. Oh, you can choose a paint colour for your house. Almost. Oh. We're getting there. So it tells you how acidic it is. Oh, right, yes. How sweet it is. Not very sweet. It's quite acidic. Yes. It's got no tannin. Oh, I was going to say, full tannins or no tannins? No tannins. But it's quite intense. Yes. And it's oak-free. Look at that. So you get to try a bit. I sort of know everything. And why is there a picture of a lemon, a cigar, and an apple and an oyster? They're all the things you should be tasting when you swirl it around your mouth. Yes, exactly. Are you being serious? It's not so much a cigar as slightly smoky. It's a bit smoky. Oh, got it now. You get that. Great. That's not the only way. One challenge you have if you're wanting to learn about wine is how do you get hold of it, especially if you're not in all the day? So we do have other bits here. Shoplifting. It's a bottle that comes through your letterbox. Look at that. And it'll fit? It will fit, yes. And even if you've got a high letterbox, it won't crack because it's made of plastic. This is genius. It's brilliant, isn't it? And I happen to know that wine is from the West Midlands. You can tell. Right. This is not new, though. Do you like this? Did you make it? In alternative bottle sizes, this is the greatest. This is a Doll's House wine collection made for Queen Mary's Doll's House. This is in 1921, 1924. Good grief. And can you see in each of these bottles here, they're tiny, tiny bottles, there are actually little bits of wine. And the wine that is in them is the real thing. So there are clarets from the late 19th century, 1874. Isn't that amazing? Well, it sort of explains a lot about the Royal Family, really, that they started them at this age. An early wine education. Yeah. So you are going to start learning on this way, so you'll stop emailing me all the time. I can't promise anything. What about texts? Yeah, OK, texts. With so many choices at your tendrils, where are you taking us this time, Joe? We're going to the very glamorous Côte d'Azur. Oh, very nice. How charming. The weather's lovely. Lovely. Yes. The weather's lovely and the wine is getting lovelier. Rosé. Historically, it was rosé because grapes go dark when it gets cold, and it doesn't really get cold, so they could only ever make rosé. That's what they say. OK. That's the story. Do you both drink rosé during the summer? By the barrel. There you go. Do you drink rosé in the winter? I always have plenty left at the end of the summer, so, yes, I have to try and work through it before I come to next summer. It is becoming a year-round drink. What you have in your glass right now... Brilliant. ...is Château L'Eau. It's called Secret Rosé. It has a secret ingredient, which is... Qu'est-ce que c'est, le secret? It's a little bit of Cabernet Sauvignon. Is it really? Yes. This is proper beach rosé, and when I say beach rosé, it's because it's grown pretty much on the beach. Anyway, let's follow our intrepid travellers, Amelia and Joe, to Saint-Tropez, but don't get too jealous because things didn't turn out how they expected. Good. France's Côte d'Azur, elegant resorts and super yachts. It's a playground for celebrities, film stars, and the occasional travelling wine expert. But when the wine show sends us somewhere as glam as this, there's always an ulterior motive. We've been told that tonight we're choosing the wines for a VIP dinner. And just to add to the pressure, we've yet to see a menu or a guest list. But for any self-respecting princess enjoying a top-deck sundowner, there's only one wine to be seen with, rosé. This is your kind of place. My kind of place, in my colours. That Tower of Rosé. Oh, we could have fun with that. Rosé has only recently become a truly fashionable colour of wine, and that shift in taste is largely down to one winemaker here in France, Sacha Lachine of Chateau d'Esclun. When you started out, how important was it to associate this style of wine with this kind of celebrity lifestyle? You know, it's beautiful and it's very glossy and glamorous. Yes, when we began, obviously, you know, we were looking at, instead of Michelin-starred restaurants, it was more happening places. Places that are more beach-type of environments, because it's true that it was categorised as a summer drink for a long time. No longer is, probably. I think people are drinking it all year round. Sacha's wines are anything but a summer thing. Chateau d'Esclun produces four rosés, ranging from the entry-level Whispering Angel to the very serious £100-a-bottle Garousse. I'm surfing my way through the range here. Whispering Angel is fruity and it's kind of easygoing, it's a fun, it's party wine. The Rock Angel is more serious. It fills your mouth a little bit more. And it's a bit more foodie with this. Exactly. But Leclun's white Burgundy with a bit of a pink colour. Yes, I think the idea is you move up the ladder, is that you get into things that are a little more seriously made. Would you say there's a particular rosé which would be the most versatile, which would work particularly well with a VIP dinner we have to host? Take note, Joe. Take some notes. I think Rock Angel today is really the one that... It all started with a whisper, now it's time to rock. So we've got a wine to rock our VIPs with. All we need now is our venue. We've been told to look for the biggest boat on the coast. And when they said biggest, they meant biggest. The Celebrity Reflection is a 320-metre-long, 125,000-tonne VMOF of a cruise ship. Not quite what we'd expect it. And the economy with the truth doesn't end there. As it turns out, we won't be hobnobbing with our VIP guests as we'd expected. No, sir. We'll actually be serving them wine to match this evening's dinner as the ship's newest sommeliers. This is amazing. It's huge, isn't it? Check out that wine tower back there. That's a lot of bottles. Somebody has to stock that up. Before we get to work this evening, head sommelier Stefania wants us to brush up on our skills. From how to serve champagne to guests... I want to present and serve from the right-hand side. From the right. ...to restocking that scarily tall wine tower. Do many people break bottles? Is that a common occurrence? This is a hard one. This is a hard one. As a rookie sommelier, just navigating my way round this ship is a little daunting. And the responsibility of handling these beautiful wines is also a little nerve-wracking. Good evening. Hello, Mr Evans. How are you? Someone once told me if you're performing for an audience, the cardinal rule is to project confidence. Remember the rules, always point the cork away from the guest and twist the bottle, not the cork. Even if you'd wished you'd kept that thought to yourself. There we are. Perfect. Having now learnt some basic sommelier skills... There we go. Have a lovely evening. Thank you very much indeed. Thank you. ...it's time to put them to the test. Absolutely. The three-course menu being served to our guests will start with fresh market vegetables à la Provençal. I think this will work perfectly with the Rock Angel Sacha recommended. The main course is fish, and I think we should take a bit of a risk with this pairing and go red. That's a great idea, as the olives and peppers it's served with could definitely take it. Tockeye dessert wine I spotted up in the wine tower should be a match made in heaven for the strawberry shortcake dessert. On board Celebrity Reflection, 16 sommeliers help guests choose a staggering 20,000 bottles of wine on a ten-day cruise. And serving very important people, like our mystery VIPs, is par for the course. Yes, Joe, but we haven't been on that course. This is the one I'm most worried about. It's Pinot Noir from California. If our guests know their wines, we could be in trouble. What we need is a tactic in case it all goes a bit pear-shaped. Just give them lots and lots of Rock Angel all the way through. Yeah, just pry them with a magnum, and then everything will be fine. OK. Oh my gosh! Hello. Well, hello. No, I'm at work. I'm at work now. No, you're at work. Keep concentrating. Sorry, sorry, sorry. Concentrate. I'm Joe. How nice to meet you. Hello. I'm Amelia, and we are your sommeliers for this evening. Now we're in trouble. You do realise my fiancé just happened to work as a real sommelier? For both our sakes, let's hope Sasha's rosé really does rock. Served it from the wrong side. Oh, oh, oh. It's very good. But will it work with chef's starter? Try it with the wine. It's very good. Does it work? Absolutely. Our choice of wine for the fish course might be controversial. I know that you would love this label. It's Cherry Tart Pinot Noir from California, from Monterey. I wouldn't usually have red wine with fish, but... You both seem a bit nervous, don't you? Yeah. It should be, like, relaxing, a little bit. It's a challenging audience. Yeah. But I like it, though. It's lovely. Mmm. Yeah. And the sherbet almost comes through. That goes really well. Yeah, it goes through. Thank you very much. Thank you, thank you. Well done. The chef has decided to add in a cheese course of a truffled tom brévé, served with some dried figs just for good measure. But we would serve this with a vermentino. This is from Bulgaria in Tuscany. So, a Tuscan vermentino. So, red wine and fish, cheese and white wine. You're confounding all expectations. Yeah, it totally cuts through. And you get the sweetness from the figs as well, that just sort of brings everything together. We totally decided to do it that way, so that would happen. That was absolutely our plan. The only negative thing I would say, though, is that both of you look a bit stiff and a bit uptight. You should probably relax a little bit. You look good in your uniform and... Well, why don't they join us? Yeah, why don't you join us? You should come and sit down. A fair enough appraisal, wouldn't you say, Jo? I'll have some of this. Yeah, relax. Indeed, especially if you bear in mind it can take someone like my fiancée, Christina, three years to master this demanding profession. This is still my favourite thing. And I'm serving from your right, which is fine. Fine. No, and you showed me the label. I showed you the label. You're improving already. Thank you very much. Perfect. Cheers. Cheers, everyone. Well done. So now, Jo, congratulations on that film. That was terrific. Can I just point out, I am a wine merchant, that's what I've done, and Christina is and has been a very, very good sommelier in some of the top restaurants and private clubs around the world. So pressure was on. Absolutely. So she really knew her onions. But she is, of course, a... Well, a whispering angel. Very well done, absolutely. You've just made... This is the whispering angel. ...a woman very happy. This is the whispering angel, which we saw. The secret delube, which you just had, is more fennel-y and herbal. Yes. But one of the secrets of whispering angel has been that it is more opulently fruity. There is a more summer pudding, strawberry character to it. It seems to hang around on the palate a little longer as well. Just fractionally. Different styles of wine, and I think certainly whispering angel is a bigger, fruitier, juicier wine. But that was an astonishing ship. Yes. Huge. You had a phenomenal amount of wine. Enormous yacht. It is absolutely extraordinary. I mean, well over 400 different labels of wine, 44,000, 45,000 bottles stored, and, of course, with on hand lots of sommeliers to go and talk you through the choices and help you through the list. And a sommelier is a great way of learning about wine. And, indeed, ask us for advice through the Wineshow website. We have answers on these wines and, indeed, many, many others. Well done, Jay. Thanks ever so much. And I have to say, I have been tickled pink with this episode. Superb. So, from all of us, and to you at home, thank you so much for watching, and we'll see you again on the Wineshow. I've been tickled pink. So, from me to you, you to me, him, the man with the trousers, the dare not know what's inside him. I don't know what I'm saying. Anyway, to you at home also.