00:00The great British weather is a fickle beast. One minute it's cloudy, rainy and windy, and the next, well, it's
00:06glorious sunshine.
00:09So picture the scene. It's a Thursday afternoon, and suddenly, from the grey skies, a golden shaft of sunlight pierces
00:16through the heavens.
00:17It's the perfect evening for a social with the girls, but with less than an hour to go and nothing
00:22in the fridge,
00:23how on earth am I going to pull off an impromptu cocktail party?
00:26Well, I've come to meet wine expert Joe Wadsack to find out.
00:31Right, Joe, you know the score. I've got about an hour at a local supermarket. How am I going to
00:35pull this off?
00:36Easy peasy. What kind of wines do you like?
00:38Oh, we like to share probably a glass or a bottle of rosé, if any of the girls are in
00:43life.
00:44Rosé. So, I mean, we've got a rosé here. This is Gallo White Grenache. Very, very popular.
00:49You've got girls coming around for a bit of a drinky. It's a summer's day.
00:52Go out and buy some nibbles. The kind of nibbles, high quality, you can get in the high street now.
00:55We've got duck rolls, we've got Thai fish cakes, we've got all that sort of stuff.
00:58Nice and easy, quick to do.
00:59That's it. So, okay, right, what we're going to do is use some of this, which is already off-dry.
01:02It's a little bit sweet. So, you don't have to add lemonade if that was the kind of thing you'd
01:05probably put into white wine.
01:06Yeah. So, what you must remember is if you put lemonade in, it might be too sweet for you.
01:10Okay.
01:11We're going to just put some of the wine in the glass like that.
01:13Lovely.
01:14A little bit of mineral water instead.
01:16Okay.
01:16But the thing is, rosé is actually a red wine, not a white. So, it's going to have about half
01:21the acidity. So, we have to trick it up a bit.
01:23What we're doing is we're adding rosé, sparkling water, squeeze of lime instead.
01:28That's all you think.
01:29Nice thirst quenching drink.
01:30I never thought to put lime in.
01:32It just adds a bit of zinc, a bit of twang to it.
01:34Oh, yes, that's lovely.
01:35It's quite nice, isn't it?
01:35You can really taste it, actually.
01:36It's lovely.
01:37So, I need some nibbles to go with this, though. What would you suggest?
01:39The kind of things we were talking about just a moment ago, I deal with this kind of wine. An
01:44off-dry wine, the duck rolls have got a bit of sweetness, a bit of hoisin in. Perfect.
01:48Great. Okay, now, tell me about this, because this looks like my breakfast smoothie.
01:51Here, we're using orange juice and raspberry juice. In a jug this size, which is, I'm guessing, about a two
01:56-litre jug, a whole bottle.
02:00I need to invite more girls than I thought.
02:03It goes a long way, though. You watch, because we're going to add some juice.
02:05Now, the thing about juice in cocktails, I mean, quite apart from using wine in a cocktail, but in cocktails
02:10in general, this juice is very sweet and very, very strong and very extracted.
02:13People tend to use too much juice.
02:15Have you noticed how similar actually they are in colour?
02:16It doesn't actually change the colour at all.
02:18What we're also going to do is put in some fruit.
02:20Colour, a bit of flavour. We've got some raspberries. We've got some strawberry.
02:23Put all this fruit in there like that.
02:24Okay.
02:24Put the mint garnish into the glasses.
02:27Very classy. I like that.
02:28So, because juice is quite strong and everything, what we want to do is we want to dilute that a
02:32bit more.
02:32So, we're going to use some water.
02:34I was going to say that was going to be quite sweet, if not, wasn't it?
02:36So, a bit more water on top.
02:37So, right, we're going to give this a quick shake.
02:39Here we go.
02:39Pour it in.
02:40It doesn't matter how much fruit you actually get in the glass at the end of the day.
02:43There we go.
02:44How do we get that?
02:44Oh, I'm very curious about this one.
02:46I mean, if you put too much juice in, it goes too opaque and it kind of looks a bit
02:49thick.
02:50But it's a really nice fruit.
02:52Oh, cheers to that.
02:53That is absolutely lovely.
02:56And we've got some skewers here, some like Thai skewers to go with that as well.
03:00Wine coolers, satay sauce.
03:01It's a good treat.
03:02Okay, right, I'll remember that.
03:03Now, this one I sort of recognise.
03:04Is this a sangria?
03:06Yeah, it is a take on a sangria.
03:07People always talk about white granache tasting strawberries.
03:11So, we've added strawberries, we've got raspberries, we've got apples for a bit of acidity.
03:14We've got a bottle of the white granache in there, a little bit of Spanish brandy,
03:18and then we've topped it up either for preference lemonade or sparkling water.
03:23I actually prefer ginger ale.
03:24Right, so, this is so refreshing and it's lower in alcohol than, you know, even beer really.
03:28So, it's perfect.
03:30Cheers, Jo.
03:31Thank you very much.
03:31Let's try this.
03:33Oh, that is really good.
03:35You can really, it tastes like a sangria.
03:37I think it's the colour that, you know, I don't think it will.
03:38That is really nice, actually.
03:40It really is nice.
03:40It's very nice.
03:41Well, Jo, thanks so much.
03:42That's absolutely great advice.
03:43I'm all set.
03:45Now, all I have to do is to give a girl's call.
03:47So, Jo, if you don't mind, please.
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