Me, alone, in a vineyard what could possibly go wrong!
So it's our first stop on a Welsh food and drink Odyssey and we're at Jabajaks
Vineyard and restaurant with rooms and we're gonna be trying some
local food and of course the wine. All the finer things in life so enough chatter
let's go take a look and get some of that wine down us!
It's done really well. I still believe that this is very very young
Simon disagrees and says that it's a nice wine already. He did
put it in front of Oz Clarke and Oz Clark liked it as well so we'll see. It's
meant to pick up the terroir. There's no additives it's purely off the
grape and that's the same with the white as well and so. Where better to try the
sparkling Welsh rose than in the vineyard itself as you can see I've
already drank quite a bit of it already so uh.
Hmm I'll get some more. It's so different, I prefer it it's completely
different, it from the same grapes, it's yeah bizarre isn't it yeah I like I really like the blush.
Quite mellow like yeah this is very drinkable.
Here we are in Pembrokeshire and we're about to go and pick some potatoes for
our own dinner later tonight. Well I'll get Mel to do it. Basically it's a
family farm, my son was on the tractor there then and we have one full-time man.
It's mixed we got beef cattle, sheep from the hills in the winter and spring
barley and potatoes. We've lived here for her for nearly five
generations and so yeah. I haven't moved very far in my life so I lived a very
sheltered life.
There's the seed potato we planted. This was actually planted in March
They grade sometimes that night sometimes the following morning so hopefully they'll be in the supermarket
within 24 hours of them being lifted. We've just been potato picking getting
Pembrokeshire potatoes as well as that have a look at the coastline around this
area.
Well you know you're in Wales when there's a castle and the sound of sheep
in the background.
Let's have something to make you all go AHHHH!
I don't know if you can hear the racket more those sheep, listen to the racket!
The sheep are really kicking off.
Is this common land? Yes, yeah and then we've got another load few miles down there.
That was the report from Marcus Williams. The official sheep correspondent for Fly
Drive Explore. Now, back to the studio Bah! Yeah, exactly.
We opened in 2010 making from the farm making the salami , chorizo and
pancetta and everything and we've been away for a couple of years now.
But we opened this unit three years ago. Andrew was a clever little
so-and-so over there he built every room bit by bit. We still
haven't finished it, we're still doing a bit at the time and that's what it's all
about really. But, yes lovely to see you guys here.
This first cabinet is the fermenting cabinet when they are done then after about 9 days
of that process they come into this cabinet and this one is set on
cave which is a constant and stay at that humidity, heat and the same airflow.
That's tomato, basil and a touch of fennel That is our chorizo with brandy that is
some of the mushrooms I've cooked with some of the spreadable salami. Thats with our laverbread. Laverbread, which is edible seaweed.
What flavour is it Marcus? It's not
overpowering I thought it would ibe too salty yeah if you - Nice, technical term - nice!
We're going to be running through the wines but also what I find best with
doing food and wine matching is that you pick up different bits and pieces.
Because you know your palates better than I do I can suggest to you saying the
sparkling is brilliant without pancetta because of the fattiness
I mean for example I would pair sparkling wine with the fish-and-chips,
sparkling wine with olives, sparkling wine with fatty meats you can actually
have, when you kind of move on to still wines, you can have
some still (white) wines you can eat with steak. Because they're so robust it depends on
how they're made and or how bold and brash they are. Another thing that we've
actually got is we're always 2 degrees warmer than just 2 miles down the road.
We've got a little microclimate just over the top and it's absolutely
wonderful and it does work for us. So the Solaris is an English hybrid as you know.
See these little brown dots that's on here, that is already pollinated for us
so the ones that you see white. Well hello I'm going to end early here,
because as you can see we're going around tasting some very good wine, very
good wine. So things are going to get a bit messy but, Wales food, drink, wine, food,
more drink, more wine, you must come yeah Definitely!
Anyway, see you later!
you