The Wined Up

The Wined Up
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Podcast | Editorial | Storytelling𝗪𝗲 𝗗𝗿𝗶𝗻𝗸. 𝗪𝗲 𝗟𝗲𝗮𝗿𝗻. 𝗪𝗲 𝗖𝗼𝗻𝗻𝗲𝗰𝘁Stories behind the people, food and wine.

  1. 8h ago

    Mark Best – To Infinity and beyond!

    Send us Fan Mail Mark Best doesn't care what people say about him. He never really has. And oddly, that's the throughline of one of the most layered conversations we've recorded for The Wined Up Podcast.  Best built his reputation the hard way at Marque, seventeen years of three-hat, top-50 cooking that, by his own account, took more than it gave back. He talks candidly about closing those doors in 2016 by the skin of his teeth, about losing a hat and losing financial viability in the same breath, and about how long it actually took to work out who he was as a chef once the accolades stopped defining him.  Ten years on, he's running Infinity, high above Sydney in the Tower, and he's made a call most restaurateurs wouldn't touch: an entirely Australian wine list. No safety net of international labels, no champagne carve-out. Sommeliers pushed back. One told him the concept was weak. Mark Best leaned into the friction anyway, and the diners backed him.  Along the way there's a tasting of the Chalou “Quixotic” Pinot Noir, made by Nadia Wallington and her husband Steve in a genuinely symbiotic vineyard-and-winery partnership, paired with Infinity's dry-aged, chargrilled coral trout. There's a proper conversation about mentoring the generation of chefs who came through Mark's tiny kitchen, Dan Hong and Victor Liong among them, and what he actually looks for in people. And there's an unfiltered take on where Sydney's dining scene is heading, on cultural cringe, on old vines and new heads, and on why he'd rather do good work quietly than chase anyone's approval.  It's honest, occasionally profane, and full of the kind of hard-won perspective you only get from someone who's actually lived through the highs and the wreckage of hospitality. If you care about Australian wine, Australian food, or what it actually takes to build and rebuild a career in this industry.  👉 Subscribe to @thewinedup and tell us below:  What would it take for you to walk away from something you'd built? Drop it in the comments 👇  Go check out Infinity: https://infinitysydneytower.com.au/ and Chalou: https://www.chalouwines.com.au/  🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up, @infinitysydneytower, @chalouwines and @markbest  🌐 Visit https://www.thewinedup.com.au  📩 info@thewinedup.com.au  #markbest #infinitysydney #chalouwines #drinkaustralian #TheWinedUpPodcast #wedrinkwetrywelearnweconnect  We Drink. We Try. We Learn. We connect. Drink Responsibly. 🍷  YouTube Chapters  00:00 Three Hats, One Restless Chef  01:00 The Wined Up Ice Breaker Questions  07:05 Portraits, Truth and a Craftsman, Not an Artist  09:34 Wheat Country, No Chefs, No Celebrity  11:37 The Night the Lightning Struck  13:10 What Mark Best Cuisine Actually Means  16:09 Chasing the Hats and the Weight of Getting There  19:32 Closing the Doors on Marque  20:57 Stepping Into Infinity and the All-Australian Bet  28:55 The Chalou, the Coral Trout and Why Customers Bought In  39:51 Passing It Down: Mentoring the Next Generation  45:47 Why Mark Best Doesn't Chase Approval  Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    Mark Best – To Infinity and beyond!

  2. Aug 22

    Five Way Cellars – One of Sydney’s Wine Institutions

    Send us Fan Mail In this episode of The Wined Up Podcast, Trent sits down with Ches Cook from Five Way Cellars, the independent Paddington wine store his parents Ian and Prue opened in 1987 after Ian came home from a year in Europe wanting to bring that world of wine back to Sydney. Ches has now worked there for half his life, and he takes us through what's changed, and what hasn't, across nearly forty years of European-focused wine retail.  The chat moves from a standout cellar visit in the Mosel and an unopened birthday bottle of Côte-Rôtie, through to the philosophy that actually keeps a small shop full of loyal customers: knowing people, being straight with them, and never pretending to love a bottle you don't. Ches breaks down why a higher price tag doesn't mean better wine, what a genuine beginner should actually look for on a label, and the seven types of wine drinker he sees walk through the door, tosser included.  There's a proper detour into a mega-steep, volcanic Grand Cru in Alsace that almost nobody wants to farm, a case for Beechworth as Australia's best-kept Nebbiolo secret, and an honest read on where Burgundy's pricing might be heading. As Ian approaches 70 and the next generation starts taking the reins, Ches reflects on what he's learned from watching his dad build trust with an entire city, one recommendation at a time.  It all circles back to that Grange. Wine, Ches argues, isn't something to hoard for bragging rights, it's something to open with the people who matter. Whether you're just starting out or you've already got a cellar full of Shiraz and only want Pinot, there's something here for you.  👉 Subscribe to @thewinedup and tell us below:  What's sitting in your cellar that you're waiting too long to open? Drop it in the comments 👇  Go check out fivewaycellars.com.au  YouTube Chapters  00:00 Intro  01:18 The Wined Up Ice Breaker Questions  11:01 What Actually Is Five Way Cellars  17:28 The Real Difference Is Connection  20:37 The Grand Cru Almost No One Wants to Farm  24:01 Building Trust One Bottle at a Time  30:43 The Biggest Mistake Wine Buyers Make  33:04 A Beginner's Guide to Buying Better Wine  37:31 The Seven Types of Wine Drinker  46:01 Beechworth: Australia's Nebbiolo Secret  48:04 Rapid-Fire This or That  50:58 What Excites (and Worries) Ches  53:57 Why You Never Sell the Grange  🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up  🌐 Visit https://www.thewinedup.com.au  📩 info@thewinedup.com.au  #fivewaycellars #paddington #sydneywine #independentbottleshop #TheWinedUpPodcast #wedrinkwelearnweconnect  We Drink. We Try. We Learn. We Connect. Drink Responsibly. 🍷  Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    Five Way Cellars – One of Sydney’s Wine Institutions

  3. Aug 8

    The Winemaker Trying to Prove Wine Doesn't Need the Alcohol

    Send us Fan Mail What happens when you take a winemaker who never planned to work in alcohol-free wine, and hand him the job of making it actually taste like wine? Aaron Milne fell into it almost by accident. A winery job during his studies happened to be run by the same people leading Australia's zero-alcohol scene, and a "one year, just to learn it" detour turned into a career. In this episode of The Wined Up Podcast, Trent sits down with Aaron, winemaker for Eden Vale, to pull apart what actually happens when you strip the alcohol out of wine, and why it's so much harder than it sounds. Aaron walks through the process, from the early days of simply boiling off the alcohol, to vacuum distillation, spinning cone columns, and now single-pass equipment that separates the essence, removes the alcohol and returns the flavour. But the technical side is only half the story. Alcohol carries weight, sweetness and length on the palate, and once it's gone, a wine can turn "fossil dry" almost overnight. Reds are the real test: strip the alcohol from a Cabernet and the tannins and colour compounds that depended on it start to fall apart, which is why Eden Vale's Coonawarra Cabernet is described as the Everest of the whole project. The conversation also gets into the culture around no and low alcohol wine: why traditional wine drinkers have been resistant, the idea of "vinosity" as the actual goal, and the rise of the "zebra drinker" -- people who move between full-strength and zero wine in the same session rather than choosing one camp for good. Aaron also touches on where the category is heading, including the mid-strength range he thinks holds the most promise over the next five to ten years. It's an honest, occasionally very funny look at one of the more overlooked corners of the Australian wine industry, and what it actually takes to make something that isn't wine taste like it belongs at the table with food anyway. Chardonnay, Sauvignon Blanc, SBS and Cabernet all make an appearance, alongside a story about a 98 Grange, a fire drum, and Snoop Dogg. 👉 Subscribe to @thewinedup and tell us below: What's your take -- is alcohol-free wine a genuine alternative, or does wine need the alcohol to be wine? Drop it in the comments 👇 Go check out edenvalle.com.au 🎙️ Clip from The Wined Up Podcast 📺 Watch full episodes on YouTube or listen wherever you get your podcasts. Follow us on Instagram @the.wined.up 🌐 Visit https://www.thewinedup.com.au 📩 info@thewinedup.com.au We Drink. We Try. We Learn. We connect. Drink Responsibly. 🍷 ## YouTube Chapters 00:00 Can Wine Still Be Wine Without the Alcohol? 0:56 Grange, Snoop Dogg and the Icebreaker Questions 5:59 How Aaron Fell Into Winemaking by Accident 8:03 Ending Up at the Frontier of Alcohol-Free Wine 10:33 Why Eden Vale Exists in the First Place 12:58 From Boiling It Out to Vacuum Distillation 16:12 The Real Fight Is Replacing What Alcohol Does 24:09 The Expensive Mistakes Along the Way 25:48 Why Whites Are Easy and Reds Are Brutal 32:53 Chasing Something Called "Vinosity" 36:14 The Rise of the Zebra Drinker 44:03 Taking On the Everest of Zero-Alcohol Wine 50:35 Where Low and No Alcohol Wine Is Headed Next Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    The Winemaker Trying to Prove Wine Doesn't Need the Alcohol

  4. Jul 25

    Is Ashton Hills Making Australia's Best Pinot Noir?

    Send us Fan Mail A three hectare Brussels sprout farm on a hill in the Adelaide Hills doesn't sound like the start of one of Australia's most respected Pinot Noir stories. But that's exactly where Ashton Hills began.   In this episode of **The Wined Up Podcast**, Trent sits down with Liam Van Pelt, the winemaker now carrying on the legacy Stephen George built over more than 40 years in the Piccadilly Valley. Liam's own path to Ashton Hills was anything but planned. A Glenelg kid with no wine background, he worked his way through hospitality, wine school, a vintage in Italy, Jeff Grosset's cellar in the Clare Valley, Chapel Hill in McLaren Vale, and a wild stint with Andrew Thomas in the Hunter Valley, before a casual vintage role and a bit of serendipity landed him alongside Stephen. What followed was a letter from Stephen to the CEO of Wirra Wirra that Liam still describes as one of the most emotional moments of his career, handing him a role, and a legacy, that didn't exist yet.   The conversation moves through the story of how Ashton Hills got its name, why Stephen trialled 27 different clones of Pinot Noir on one tiny patch of dirt over four decades, and what it's like to inherit that kind of obsession. Liam and Trent taste through the range together, from the 2025 Piccadilly Chardonnay and Pinot Noir through to the two single vineyard wines, Woods Hill and Bow House, sourced two kilometres apart and showing almost nothing in common, right up to the flagship 2025 Estate Pinot Noir grown on Stephen's original site.   Along the way, Liam talks candidly about the pressure of protecting someone else's life's work, the balance between honouring Stephen's philosophy and finding his own voice, the backing that's let Ashton Hills invest in better fruit and new vineyards for the future, and where he sees the winery heading over the next decade.   It's a conversation about legacy, trust, patience, and what it really takes to keep a 40 year old vision alive without losing it.   If you love Pinot Noir, cool climate wine, or stories about people stepping into someone else's shoes, this one's worth your time.   👉 Subscribe to @thewinedup and tell us below:   What's your favourite Ashton Hills wine? Drop it in the comments 👇   Go check out https://www.ashtonhills.com.au/   🎙️ Clip from The Wined Up Podcast 📺 Watch full episodes on YouTube or listen wherever you get your podcasts. Follow us on Instagram @the.wined.up 🌐 Visit https://www.thewinedup.com.au   📩 info@thewinedup.com.au   We Drink. We Try. We Learn. We connect. Drink Responsibly. 🍷   ## YouTube Chapters   00:00 Intro 0:55 The Wined Up Ice Breaker Questions 5:15 Wine of the Day: The 2025 Chardonnay 6:26 From a Glenelg Kid to Chasing Vintage 8:32 The Letter That Changed Everything 14:35 Carrying Steven's Piccadilly Pinot Forward 20:11 A Brussels Sprout Farm Called Ashton Hills 27:33 Woods Hill vs Bow House 31:50 What Makes the Piccadilly Valley Different 44:00 The Flagship: 2025 Estate Pinot Noir 47:18 Gamay, Lighter Styles and a New Generation 51:13 Rapid Fire: This or That 52:08 What's Next for Ashton Hills 54:16 Closing Thoughts     Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    Is Ashton Hills Making Australia's Best Pinot Noir?

  5. Jul 11

    Is This Portugal’s Most Exciting New Winery? | ODE Wines

    Send us Fan Mail What happens when Australian investors, a respected Portuguese winemaker, and a forgotten vineyard come together just 45 minutes from Lisbon?   In this episode of The Wined Up Podcast, we head to Portugal’s emerging Tejo wine region to discover ODE Wines. A winery that’s quickly gaining attention after being named one of Portugal’s best new wine projects.   But this story goes beyond what’s in the bottle.   We explore how ODE transformed semi-abandoned vineyards into a destination built around wine, food, farming, nature and hospitality. Along the way, Trent tastes through three very different wines that reveal a fascinating side of Portugal many wine lovers may have overlooked.   From a rich and textured Arinto that completely changes expectations of Portuguese white wine, to a beautifully expressive Touriga Nacional that captures the spirit of Portugal, and finally a happy-accident blend called Quarteto that might just be the perfect steak wine, this episode is all about curiosity, discovery and finding exciting wines from unexpected places.   We also dive into: ·       Why the Tejo region is becoming one of Portugal’s most talked-about wine areas ·       The Australian connection behind ODE Wines ·       Minimal intervention winemaking and what it actually means ·       Portuguese grape varieties worth seeking out ·       Food pairings for Arinto, Touriga Nacional and Quarteto ·       Why Portugal continues to be one of the most exciting wine countries in the world   If you love Portuguese wine, wine travel, hidden wine regions, or simply discovering great stories through a glass of wine, this episode is for you.   Because sometimes the most exciting wine journeys start with a little curiosity.   Chapters 00:00 – Is ODE Portugal’s Most Exciting Winery Right Now?  00:20 – How a Portuguese Chicken Pairing Sparked This Journey  01:00 – The Story Behind ODE Wines  01:45 – More Than a Winery: Farming, Food & Wine Tourism  02:30 – The Australian Connection to ODE  03:10 – Minimal Intervention, Maximum Attention  03:50 – Why Portugal’s Tejo Region Is Rising Fast  04:40 – First Taste: The Arinto That Changed Expectations  06:20 – Discovering Portugal’s Signature Red: Touriga Nacional  08:45 – A Happy Accident Called Quarteto  10:30 – The Portuguese Steak Wine?  11:05 – Final Verdict: Is ODE One to Watch?   👉 Subscribe to @thewinedup and tell us below:   Have you discovered Ode wines, Tejo region or Portuguese wines yet? Drop it in the comments 👇   Get out and visit Portugal and Ode Winery at https://odewinery.com/ and also grab your Ode wines at https://www.globalgrapevine.com.au/product-category/vineyard/ode/    🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up  🌐 Visit https://www.thewinedup.com.au 📩 info@thewinedup.com.au   #Arinto #touriganacional #quarteto #PortugueseWine #odewinery #tejoregion #TheWinedUpPodcast #wedrinkwelearnweconnect   We Drink. We Try. We Learn. We Connect. Drink Responsibly. 🍷 Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    Is This Portugal’s Most Exciting New Winery? | ODE Wines

  6. Jun 27

    How does Lee Ho Fook interpret modern Chinese cuisine?

    Send us Fan Mail What makes a modern Chinese restaurant truly great? And what wine should you be drinking with it?  In this episode of The Wined Up Podcast, Trent sits down with Victor Liong, the chef behind Lee Ho Fook, for a conversation that spans food, wine, family, culture and the realities of building one of Australia's most respected restaurants.  Victor shares stories from growing up between Brunei, Malaysia and Sydney, visiting his grandfather's kopitiam, walking away from a business degree to pursue cooking, and the journey that led to Lee Ho Fook becoming a fixture of Australian dining.  They also dive into opening Lee Ho Fook Sydney, balancing fatherhood with business ownership, handling criticism, overcoming imposter syndrome and why great restaurants focus on refining ideas rather than constantly chasing trends.  For wine lovers, Victor discusses the wines that shaped his palate, why Lee Ho Fook champions Australian producers, and his favourite Chinese food pairings.  It's a conversation about hospitality, identity, creativity and the philosophy of serving guests above all else.  If you love wine, food, restaurants, hospitality, entrepreneurship or Australian gastronomy, you'll enjoy this one.  Chapters  00:00:00 Intro  00:00:55 Icebreakers  00:09:50 Victor's Background Story  00:18:47 Culinary Influences  00:21:10 Li Ho Fook Story & Philosophy  00:24:43 Defining Modern Chinese Cuisine  00:33:00 Wine Journey  00:46:57 Wine of the Day - Gronju Chardonnay  00:52:06 Wine at Li Ho Fook  00:57:13 Wine Pairings with Chinese Food  01:01:28 Rapid Fire Questions  01:08:33 Proudest Moments & Future  01:12:58 Closing    👉 Subscribe to @thewinedup and tell us below:   What’s your favourite dish at Lee Ho Fook? Drop it in the comments 👇   Go check out https://www.leehofook.com.au/   🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up  🌐 Visit https://www.thewinedup.com.au  📩 info@thewinedup.com.au   #leehoFook #victorliong #granjoux #drinkaustralian #TheWinedUpPodcast #wedrinkwelearnweconnect  We Drink. We Try. We Learn. We Connect. Drink Responsibly. 🍷  Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    How does Lee Ho Fook interpret modern Chinese cuisine?

  7. Jun 13

    How One Family Took Us Around the World in 4 Wines

    Send us Fan Mail What if you could travel from England to France, Tasmania and Bordeaux without ever leaving your chair? In this episode of The Wined Up Podcast, we're not exploring a single wine region. Instead, we're following the story of one family that has spent more than 50 years searching the world for great wine and has delivered over a billion bottles along the way.  The journey starts with a young Tony Laithwaite working a harvest in Saint-Émilion. Surrounded by talented growers making incredible wines that rarely left France, he had a simple idea: load a van, take the wines directly to customers, and share discoveries that most people would never find on their own. Decades later, that idea became one of the world's largest family-owned wine merchants.   To understand the philosophy behind Laithwaites, we taste our way through four very different wines. ·       A sparkling wine from Windsor Great Park that showcases why English sparkling is becoming one of the most exciting categories in the wine world. ·       A classic Provence rosé that delivers everything you want from southern France, freshness, minerality and effortless drinkability. ·       A beautifully elegant Tasmanian Pinot Noir from Joseph Chromy that highlights why Tasmania continues to punch well above its weight. ·       A mysterious Pauillac Bordeaux sourced from a secret First Growth parcel that offers a glimpse into one of wine's most prestigious regions without the eye-watering price tag.  This episode is ultimately about discovery. The people who spend their lives searching for hidden gems. The stories behind great bottles. And why wine remains one of the few things that can transport you across continents through a single glass. Chapters  00:00 How Do You Travel the World Through 4 Wines? 00:47 The Family Behind a Billion Bottles 01:13 The Bordeaux Harvest That Started Everything 02:00 The Untold Story of Barbara Laithwaite 02:30 What Actually Makes a Wine Merchant? 03:06 Four Wines. Four Regions. One Journey. 03:24 England's Royal Sparkling Wine Surprise 05:01 Why Provence Rosé Never Goes Out of Style 06:13 Tasmania's Pinot Noir Sweet Spot 07:55 The Secret First Growth Bordeaux 09:35 A Pauillac That Drinks Well Above Its Price 10:04 Why Wine Is the Ultimate Way to Travel 10:34 The Wines We'd Buy Again Tomorrow 👉 Subscribe to @thewinedup and tell us below: Do you think great wine always has to come with a big price tag? Drop it in the comments 👇 Go check out https://www.laithwaites.com.au/ to find your favourite wine OR check out the wines at the https://goodfoodshow.com.au/sydney-show/  🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up  🌐 Visit https://www.thewinedup.com.au 📩 info@thewinedup.com.au #laithwaites #greatwindsorpark #josefchromy #moulindepontfract #pinot #rose #paulliac #goodfoodandwine #TheWinedUpPodcast #wedrinkwelearnweconnect We Drink. We Try. We Learn. We Connect. Drink Responsibly. 🍷 Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    How One Family Took Us Around the World in 4 Wines

  8. May 30

    Australia’s Best Chardonnay? The Blind Tasting Shocked Us

    Send us Fan Mail What actually happens when you blind taste some of Australia’s most hyped Chardonnays… against each other? In this episode of The Wined Up Podcast, Trent is joined by the always insightful Marc Malouf for a deep dive into Australian Chardonnay. From cult favourites and benchmark producers to the styles, philosophies, and winemaking fingerprints that shape the country’s most talked-about bottles.  It’s raw, blind, occasionally chaotic, and full of genuine moments where both of us completely rethink what we thought we knew about Chardonnay. One wine gets described as “compelling”, another divides us with intense reductive character, and at one point we genuinely question whether Australian Chardonnay might now rival the world’s top chardonnays.  If you love Chardonnay, or think you hate it, this episode might genuinely surprise you. Chapters 00:00 The French Wine Twist Nobody Expected  00:14 What Is Australia’s Favourite Chardonnay?  01:55 Mark’s Most Memorable Wine Ever  03:14 Why Riesling Might Beat Chardonnay  04:30 The Biggest Lesson From a Life in Wine  06:23 A Vintage Year of Life, Highs & Lows  08:24 Fresh Sourdough Before Nine Chardonnays  09:14 Why Great Chardonnay Is So Hard to Make  10:09 Does Australian Chardonnay Have an Identity?  21:03 The Blind Tasting Starts Getting Serious  23:33 Reductive Chardonnay Explained  26:26 “How Bloody Good Is Australian Chardonnay?”  29:34 Final Round: The Most Divisive Wine Yet  30:46 The Wine Geek Chardonnay Debate  31:00 Which Chardonnay Actually Won? 👉 Subscribe to @thewinedup and tell us below: What’s your favourite Australian chardonnay? Drop it in the comments 👇 Go check out www.iheartwine.com.au to find your favourite wine.  🎙️ Clip from The Wined Up Podcast  📺 Watch full episodes on YouTube or listen wherever you get your podcasts.  Follow us on Instagram @the.wined.up  🌐 Visit https://www.thewinedup.com.au 📩 info@thewinedup.com.au #australianchardonnay #chardonnay #chardy #giaconda #savaterre #leeuwin #cullen #tolpuddle #TheWinedUpPodcast #wedrinkwelearnweconnect We Drink. We Try. We Learn. We Connect. Drink Responsibly. 🍷 Follow Us on YouTube (@TheWinedUp), Instagram (The.Wined.Up), Tik Tok (@TheWinedUp), Spotify (The Wined Up), Amazon Music ( TheWinedUp), and Apple Podcasts (The Wined Up).  Visit our website https://www.thewinedup.com.au or email us at info@thewinedup.com.au.    Drink More, Try More, Learn More.

    Australia’s Best Chardonnay? The Blind Tasting Shocked Us
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About

Podcast | Editorial | Storytelling𝗪𝗲 𝗗𝗿𝗶𝗻𝗸. 𝗪𝗲 𝗟𝗲𝗮𝗿𝗻. 𝗪𝗲 𝗖𝗼𝗻𝗻𝗲𝗰𝘁Stories behind the people, food and wine.

Information

  • Creator
    The Wined Up
  • Years Active
    2023 - 2026
  • Episodes
    157
  • Rating
    Explicit
  • Copyright
    © 2026 The Wined Up
  • Show Website
    The Wined Up

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