Wine Situation Final Five (Now With Drunk Dialing!)

The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. It’s the solo season with host Ellen Clifford, but listen in with a glass, and nobody is drinking alone! In lieu of guests, at the end of every action packed episode Ellen is phoning a friend with her Final Five questions. This week Ellen talks to Las Vegas sommelier Matthew Lindsey! He is behind the Blended Festival and the creator of The Advanced Wine Course and if you want to try it, use the code THEWINESITUATION at checkout for a 50% discount! Check out the full episode here : THE FINAL FIVE (Ever so slightly edited for length!): QUESTION ONE Ellen: Whatcha drinking these days? Matthew: Today I’m drinking some Tempranillo . I don’t know why I chose this because it’s 115 degrees here now. So drinking a high alcohol, full-bodied wine probably wasn’t the best decision; I immediately regret this, but I’m enjoying it nonetheless. QUESTION TWO Ellen: Question number two, do you have either a favorite pairing or unusual pairing you’ve enjoyed? Any kind of food, any kind of drink. Matthew: I’m probably going to ruffle a few feathers in this industry but that’s okay…I understand the intent behind pairing. In a lot of cases there is some significance to it, especially if you do it wrong. But for the most part I think that food and wine pairing is daunting for a lot of people and they overthink it. I think it does more harm than good when you sit there and you have to belabor over your menu. So I like to be a rebel and say pair whatever wine you want with whatever food you want. If you enjoy it, you enjoy it. Although, there are some wonderful pairings l enjoy. A nice glass of Chablis —unoaked Chardonnay from France—with oysters or crab cakes or lobster is a little cliché, but it’s an example of a well-thought out perfectly balanced pairing. I do seek that out. QUESTION THREE Ellen: What advice would you give someone who doesn’t know much about wine and wants to start learning? Matthew: I think for somebody that is just getting into the wine world and intrigued and interested but intimidated but overwhelmed, my advice would be to forget how overwhelming it is. Lean into that fear. Try the things you haven’t tried. I’ve been in that situation when I was host at a dinner and was handed the library of wine and I sat there terrified of making the wrong decision and defaulted to finding a wine I thought would be affordable but from region I was familiar with. But what got me out of that was forcing myself to lean into the fear, and I’d order something I’d never heard of before that I couldn’t pronounce. I’d take a picture of the bottle then go look it up and that’s how I self-taught myself about wine before getting any formal training. QUESTION FOUR Ellen: I was doing my research and found out you are now licensed to make and sell wine—what are you going to make? Matthew: I’m planning on hopefully launching my line later on this year. I’m taking an unconventional route. I’m planning on making about 15 different brands in addition to making wine for larger restaurant groups and country clubs and celebrities. My wines will be sold direct to consumer, online in about 30 different states. I’m wanting to take a fresh modern approach and create wine for populations of people that already exist. For instance, I’ll be creating wine for the sport sector. There’s going to be one for music. I’m even creating a brand for politics. So it takes the guesswork out of the wines and gives people and extension of their identity. QUESTION FIVE Ellen: Question number five is just what’s bringing you joy these days? Matthew: Creation. Being able to create experiences and memories with thing like the Blended festival, and my future wines, and wine dinners and wine courses. Just creating. It’s a really fun position to take my passion and my skill set and marry them all and share it. *** You can follow Matthew on Instagram as @thelordofwine Check out the previous Wine Situation podcast with Alissa Bica here .

Domaine Guy Robin et Fils

Montmains Vieilles Vignes Chablis 1er Cru Chardonnay 2015

We had the 2015 Montee de Tonnerre on 7/19/21. A really good Chablis with a bouquet of stone fruit and minerality. A palate of lemon curd and vanilla on the palate. Well balanced, rich and intense. — 2 months ago

Domaine François Raveneau

Butteaux Chablis 1er Cru Chardonnay 2000

A total stunner on the pnp, which for Raveneau I consider unusual, as a typical prep is often a multi hour decant. This was so in the zone, with a nose that was just to die for. Palate is deep and tense and showing a seamless balance of crushed seashells, orchard fruit and a secondary honeyed character. A perfect showing. — 3 months ago

Ira, Severn and 4 others liked this

La Chablisienne

La Pierrelée Chablis Chardonnay 2017

Perfect expression of an unoaked Chardonnay. Lots of citrus, green fruits and flint. Excellent pairing for a lobster dinner — 5 months ago

La Rioja Alta

Gran Reserva 904 Rioja Tempranillo Graciano 2007

Decanted 8 hours!
My tip that is a minimum. Now at 12 hours and a palate that is influenced by meat and cheese the wine starts to blossom. Cherry, cinnamon, vanilla and some almond paste. Nice rioja this is.
— 2 months ago

Chris, John and 6 others liked this

Viñedos Real Rubio

Crianza Tempranillo 2017

Haven’t tried the other years. But this is award winning for a reason. Needs a little time to breathe, great for a warm summers evening — 3 months ago

Domaine William Fèvre

Vaulorent Chablis 1er Cru Chardonnay 2015

Less acidity than I am used to I. The Vaulorent. But still an almost ideal pairing with oysters. — 3 months ago

Severn liked this

Domaine Alain Geoffroy

Beauroy Chablis 1er Cru Chardonnay 2017

Medium gold with a slight tinge of greenish undertones. The bouquet truly blossoms with a burst of pretty flowers and wheat stalks. The customary citrus notes are here showcasing dried pears, lime zest, and some slightly intense lemon. This really is quite a lovely nose going on here. Flint and minerality begin to shine with time in the glass.

A fuller bodied Chablis but still light on its feet. Swaying gracefully the entire time, it comes to life in the glass. High acidity and dry with charisma. The fruit is polished and juicy. Surprising amount of depth for this price point. Herbs and apples on the palate along with more citrus and a dab of honey. Medium long finish with a bit of spice. This is really fun.
— 2 months ago

Neil, Ira and 5 others liked this
Trixie

Trixie

Cheers!🥂🙂

Fernando Remírez de Ganuza

Reserva Rioja Tempranillo 2001

Dark purple tawny and opaque. Rich dark fruit nose. Notes of black fruit, smoke, some mocha and some dark soil. Nice richness in the mouth. In a really good drinking window. — 3 months ago

Ira, Ron and 16 others liked this

Domaine L. Chatelain

Alfio Moriconi Selection Petit Chablis Chardonnay 2011

Crab cakes with jay emily and DeBirk’s — 5 months ago

Severn liked this