The Worth It Hungry Boys embark on a wine-tasting journey through the wine regions of Victoria, Australia. They visit three wineries: Tahbilk Winery, Fowles Wine, and All Saints Estate, where they taste various wines, including a 2016 Marsanne, Ladies who Shoot their Lunch Shiraz, and two 100-year-old fortified wines, Museum Muscadelle and Museum Muscat.
At Tahbilk Winery, they learn about the winemaking process and taste the 2016 Marsanne, which they describe as smooth and complex. At Fowles Wine, they taste the Ladies who Shoot their Lunch Shiraz, which they pair with venison and beetroot relish. The wine is described as fruity and making the drinker thirstier.
At All Saints Estate, they taste two 100-year-old fortified wines, which they find to be rich, intense, and complex. They describe the wines as having a deep, raisin flavor and being reminiscent of a delicious banquet dinner.
In the end, the Worth It Hungry Boys declare their favorite wines, with one choosing the Ladies who Shoot their Lunch Shiraz and the other choosing the All Saints wine. The episode concludes with a teaser for the next episode, which will feature a special theme related to the background of the shot.
Here are the key facts extracted from the text:
1. The hosts are visiting the wine regions of Victoria, Australia.
2. They visit the Tahbilk Winery, which began operations in 1860.
3. The winery has 100 acres of Marsanne grapes, the largest single holding in the world.
4. The winery's Marsanne is made with steel fermentation and minimal oxygen exposure.
5. The hosts taste the 2016 Marsanne and describe its flavor profile.
6. They also taste a 2010 Marsanne and note its differences in flavor.
7. Ian Firth, the chief storyteller at Fowles wine, explains the story behind the "Ladies who Shoot their Lunch" Shiraz.
8. The hosts taste the Shiraz and pair it with venison and beetroot relish.
9. Nick, the winemaker at All Saints Estate, explains the process of making fortified wines.
10. The hosts taste the Museum Muscadelle and Museum Muscat, both over 100 years old.
11. Nick reveals that the cost of making the Museum Muscat is around $20,000 per bottle, but they sell it for $1,000.
12. The hosts describe the complex flavor profiles of the Museum Muscat.
13. They discuss the history and tradition behind the fortified wines.
14. The hosts choose their favorite wines from the episode, with one choosing the Fowles Shiraz and the other choosing the All Saints Museum Muscat.
15. The episode is part of a three-part series on Australian wine.