Wine Situation Final Five! With Punam Patel

The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. This week actress Punam Patel, an Emmy nominee for her work in “Special”, joins Ellen to talk about her food and wine travels, where she drank after shows at Second City in Chicago and more—all over a terrific bottle of Lambrusco. Every episode ends with a Final Five questions. Click here for the full episode. THE FINAL FIVE (edited for length): QUESTION ONE Ellen: What’s the best pairing you’ve ever had? Punam: I would say I this really incredible Gamay , and it was with this like, I’m trashy so I’m going to call it eggplant parmesan, but it was something fancier than that, but it was so perfect. The earthiness of the eggplant and the cheese melting—it was so beautiful and the Gamay was super funky. I don’t know what was happening in my mouth but I loved it. QUESTION TWO Ellen: If you are not choosing wine, what would you drink? Punam: I would probably choose a hard kombucha. There was one called Buchcraft that I used to like but I haven’t had it in a while. I do really really love cocktails, but they have to be super herb-y. QUESTION THREE Ellen: What is your next goal restaurant to eat at? Punam: I went to Mexico City and I didn’t get to go to Pujol. I went to his lunch spot but I didn’t get—he’s an amazing chef and I would love to go to that restaurant. And there was one in Barcelona that I didn’t get to go to called Tickets that’s supposed to be amazing tapas. QUESTION FOUR Ellen: If you were going to make a wine, what would you make and what would you name it? Punam: I would want to make something pretty similar to what we’re drinking. Effervescent, jammy, funky, but I would love, and this may be a huge faux pas, but for some reason in my mind I would like to make a wine that has herbs in it. Like herbs infused in it. Ellen: Vermouths or a lot of things called aromatized wines use all sorts of botanicals, or it might be like an amaro. That’s a legit thing. Punam: I would love that. And I would probably just use my name because I really like my name. It means Full Moon. So I feel like that would be a good name for a wine just like a Full Moon. Ellen: Full on. QUESTION FIVE Ellen: What’s bringing you joy? Punam: Right now, besides food and wine, I’m finding a lot of joy in hot yoga. I feel like I’m finding a lot of comfort in the discomfort of being hot and stretched in a weird position. And I’m finding a lot of joy in travel. And I’m really excited about—we start shooting season two. I’ve been reading the scripts and I’m really excited about doing that character and I’m going to be challenged in new ways and you learn a lot about her and it gets a little dark, but I’m really excited to play that and show someone who is so real. And we can’t wait to watch! In the meantime, open a funky Lambrusco and check out Patel’s work on Netflix’s “Special”. Check out the previous Wine Situation podcast with Ronnie Pessin here .


Lancillotto Secco Lambrusco Grasparossa di Castelvetro

Named for Lancelot! And frankly...the acidic tannic, and alcoholic strength of this make me feel it has the capacity to rescue moi from this recent bull we call life. Oh tasting? It’s medium plus on acid tannins alcohol and also fun. You get prunes. You get black cherries. You get balsamic vinegar but it’s not too...serious. It enlivens and awakens to what a good Lambrusco can be and so help me wine...this is a good Lambrusco. — 4 years ago

Daniel P., Serge and 13 others liked this

Julien Sunier

Morgon Gamay 2016

Slightly tight and some natural funk. A little brightness. Good for us geeks! — 6 years ago

Chris, Brendan and 23 others liked this

Fattoria Moretto

Monovitigno Lambrusco Grasparossa di Castelvetro

Jordan Salcito

This Lambrusco blew my mind at the Kermit Lynch tasting today. Can't wait til it's in stock here in NYC! — 10 years ago

Anthony Lynch
with Anthony
Matt, Tara and 4 others liked this
Brandon Barnes

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Yes the two Lambruscos were amazing!

Château Thivin

Beaujolais Rose Gamay 2018

Somehow I hoped this would unknit how sewn into Beaujolais I am. Nope. I’m knotted up with these wines as ever and damn I’m claustrophobic but these s-wine-ters (aka wine sweaters can we make this a thing) have room to breath. All of which to say is this has a happy friendliness of a buddy you spend every weekend with. It is complex (fruits! acid! honeysuckle blossomfun!) and has a sense of dry wit (acid cutting, bone dry stone, sullen but no it’s just serious texture) to cut through anyone’s pretense. But it feels welcoming and warm. And full. And will let you lay your head on its bosom OR maybe it is just a sophisticated warm knit to keep that bosom both warm and savvy. All the same it has acid, ripe fruit and warming fruit to make it a winter-tastic cold rosé I’ll keep trying every year — 5 years ago

Severn, Eric and 24 others liked this
Stuart Scheff

Stuart Scheff

I love gamay but ever had a gamay rose. How good?
Ellen Clifford

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@Stuart Scheff you must try it, it’s great!

Patrick Bottex

"La Cueille" Bugey-Cerdon Sparkling Gamay Poulsard

An unusual N.V. sparkling red wine from the Savoie in eastern France. A blend of 80% Gamay with 20% Poulsard (local grape), deep salmon color with sweet berry aromas. On the palate sweet strawberry and cherry flavors that can be great as an aperitif or nice to accompany a dessert. Nice balance, low alcohol, 8%. Nice value. — 7 years ago

P liked this

Fattoria Moretto

Secco Grasparossa di Castelvetro Lambrusco

Lambrusco Grasparossa Di Castelvetro. Great nose. Dark berry flavor. Medium fizz. Dry finish. Delicious. — 6 years ago

Lumen and P liked this

Château Thivin

Côte de Brouilly Gamay 2016

I love this wine- fresh, nice stem character, spice, earth, hint of game, bright blue and red fruits, tons of flavor, clean, more body than you would expect for a Gamay and full of flavor. Wines are always wonderful from Chateau Thivin- one of my favorites. — 6 years ago

Paul and P liked this

Cleto Chiarli

Pruno Nero Lambrusco

Dry lambrusco may you rise from the ashes...dried black fruits, pleasant bitter end. The zelig of food wine-went well seamlessly w sautéed pork, garden veggies& provencal, but also w baked bass, mushroom soup. Also a regal bottle. — 9 years ago

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