Ian: 00:21

Cheers.

Amanda: 00:22

Cheers. Are you ready to record this podcast yet?

Ian: 00:27

We're already recording.

Amanda: 00:29

Right. Okay. Well, cheers, Ian.

Ian: 00:32

Cheers, Amanda.

Amanda: 00:33

Cheers. Cheers. Shall we introduce ourselves? Is that you, perfect?

Ian: 00:40

Little bit.

Amanda: 00:43

I'm Amanda Dunausbewley.

Ian: 00:44

And I'm Ian Smith.

Amanda: 00:46

Welcome to the first mini episode of Day's podcast.

Ian: 00:51

Yes. Welcome. And as you can hear, we're celebrating this important occasion with a glass of Prosecco. Cheers.

Amanda: 00:57

Actually, you've got it backwards. We're celebrating National Prosecco Day. It just so happens that we've chosen to record our 1st mini episode in order to do that.

Ian: 01:07

Is that because we only have one bottle?

Amanda: 01:09

Listeners, I would say we've only had one bottle, but somebody spilt that. And now he's on the gin tonic. So

Ian: 01:16

This is an ill fated episode.

Amanda: 01:18

Yeah. No. It's very ill fated. So it's you next. No.

Amanda: 01:23

It's me next.

Ian: 01:27

Both faring well here.

Amanda: 01:28

Yoo hoo. It's welcome. It's already going a little bit. Well, I want to start with an interesting fact. These are the wrong glasses for Prosecco.

Ian: 01:38

Okay. So for the listeners who can't see what is actually happening, Amanda is holding up a semi fluted wine glass.

Amanda: 01:47

It's not just semi fluted. It is fluted, mate. It's a it's like a champagne flute, basically. But apparently

Ian: 01:54

I've got a champagne flute that's more fluted than that.

Amanda: 01:56

Oh, have you now? Don't we show you off? Apparently, a Prosecco glass has got a wider flatter bottom.

Ian: 02:04

I know. Just how it feels.

Amanda: 02:10

Oh, I knew it would go badly wrong if we decided to celebrate national pursuit.

Ian: 02:15

Recording ourselves drinking. There's no way that this can end well, is there?

Amanda: 02:20

No. Especially because you're, like, on your second drink already.

Ian: 02:23

Yeah. But only because I poured the first one into my shoes.

Amanda: 02:25

Into my Kirk Geiger shoes, actually.

Ian: 02:29

They are very impressive footwear.

Amanda: 02:31

They're not really, but they're comfortable.

Ian: 02:33

I'd like to say that I know something about shoes, but that would be a lie. But I don't even know that much about Prosecco, but I did do some googling. One thing I've discovered that if you search for a Prosecco o'clock, then you get a lot of Etsy products that people have come up with with, like, doormats and little wall plaques and fridge magnets and things that say Prosecco O'clock on them. If you Google champagne o'clock, then you get a €35,000 per week luxury yacht, which I suppose in some ways suggests the difference between those two drinks.

Amanda: 03:05

Yes. I think it does. It has brought bubbly fizz to the masses, and I am not knocking it for that. I love prosaico, but I love champagne too.

Ian: 03:16

Yeah. So do I. It's interesting because I've just view sparkling wines as being a broad similar category. But actually, it turns out there's quite a difference in the making of champagne versus Prosecco because when they put the bubbles in, they do a second fermentation. And in the champagne, they do that in the bottle.

Ian: 03:35

Whereas in Prosecco, they do it in a big vat, and then they put it in a bottle afterwards. And that means that the pressure in champagne bottles is much higher, so you get a much more satisfying pop, I guess, when you when you open it.

Amanda: 03:47

You really have done your research, wouldn't you? Wow.

Ian: 03:50

I'm a dab hand with Google. What can I say?

Amanda: 03:54

I love a really good dry champagne, like a Lanson or something like that.

Ian: 03:58

I've got one in our fridge at home at the moment.

Amanda: 04:00

Oh, why did you not bring that for today?

Ian: 04:03

Because it's National Prosecco Day.

Amanda: 04:05

Of course. Duh. Yeah. I

Ian: 04:08

I I think for the benefit again of of listeners that Amanda has the idea that it's National Party Day.

Amanda: 04:15

It's always a party day in the OBRV.

Ian: 04:19

I thought that was confined to the green room.

Amanda: 04:22

Oh, well, yes. Actually, we have raided the green room, haven't we?

Ian: 04:25

Yes.

Amanda: 04:25

Yes. So we've raided the green room for your gin and tonic, after you threw your Prosecco everywhere. And we've also

Ian: 04:33

That's a bit harsh.

Amanda: 04:35

We've also, got the snacks from the green room. I think that Prosecco is just it's a lot of fun, isn't it?

Ian: 04:43

It is. Some pain feels like it needs to have a sense of occasion attached to it. And there's no and you can't knock it. I mean, it is a it's a very nice drink. Mhmm.

Ian: 04:52

But Prosecco, you can just get when you feel like being silly or you feel like having a bit of a you just feel like it, and that's enough.

Amanda: 04:59

And I think a lot of people just have a bottle of Prosecco, like you'd have a bottle of wine. It doesn't matter what day of the week it is. Yeah. Now I know it's National Prosecco Day. Quite a bit say it now.

Ian: 05:11

What is it? Sorry?

Amanda: 05:12

Natural Which

Ian: 05:12

day is it?

Amanda: 05:13

Do you know what? I've been getting out of

Ian: 05:15

the glass. Tell me again what day it is.

Amanda: 05:19

It's national Prosecco day, but I love a good carver, actually, which sits between champagne

Ian: 05:26

and risotto. So that's interesting. I didn't Google for that at all.

Amanda: 05:29

No. Carver apparently is on the up and up again. Yeah.

Ian: 05:32

I'm now googling for carver.

Amanda: 05:34

Okay. Aren't you? As we talk, but, yes, I think that carver was sort of very big quite a few years ago. I've what?

Ian: 05:44

So if we go from top to bottom, when you Google for champagne o'clock, you get the €35,000 per week luxury yacht. Yeah. When you Google for Prosecco o'clock, you get interesting knickknacks that say it's on it. And when you Google for Carver o'clock, you get a Facebook community. I'm not sure how to interpret that.

Ian: 06:07

My god.

Amanda: 06:09

I've googled carver and, obviously, I'm dyslexic, so spelling is not my sort of thing, but I've just got Canva official site.

Ian: 06:17

I don't think you got as far as the search. It just filled it in for you, didn't it?

Amanda: 06:21

I think it did. Yeah. Oh, anyway, cam Carver on the Canva

Ian: 06:28

is on the up and up if you want to make those graphics.

Amanda: 06:31

Yeah. Those really wacky graphics.

Ian: 06:33

Not sponsored by Canva.

Amanda: 06:34

Have a good one.

Ian: 06:35

But if you're interested, guys.

Amanda: 06:37

We're here.

Ian: 06:37

We're here.

Amanda: 06:37

We're here for you.

Ian: 06:38

We're here for you. Just just get in touch.

Amanda: 06:41

So, yeah, carver on the up and up. If you want a nice champagne, but you can't quite stretch to it, I think a carver stands in for champagne where a Prosecco doesn't, actually.

Ian: 06:52

Interesting.

Amanda: 06:52

No. I really do.

Ian: 06:54

No. I've not thought of it like that.

Amanda: 06:55

Yeah. When we were doing our worldwide tour of Europe in our little camper van, we came across this place in the mountains in Italy, and you could buy, like, at the equivalent of, like, a pint of beer for about €3, or you can have a glass of Prosecco for a euro.

Ian: 07:12

Well, that's a no brainer.

Amanda: 07:13

That's a no brainer.

Ian: 07:15

Although, Prosecco has the same alcohol content as champagne, it does have more carbs.

Amanda: 07:22

Really? Yeah. Explain that to me.

Ian: 07:25

Well, it has the same alcohol content of champagne, but more carbs. Right. It's a bit sweeter, isn't it? So the other thing that I learned was that prosacco is almost uncontrolled compared with champagne. So champagne has to come from the right place and has to have particular grapes.

Ian: 07:42

It has to be a Chardonnay or pinot noir or pinot nignier. Whereas prosaco is really there's a grape called glera, spelled glera, that that is used for prosaco. But pretty much anywhere in the world that they grow it, they can produce something and call it prosaco. So if you want the real thing, you have to look for a marking of DOC or DOCG, which is even more rarefied if you want to make sure it's real prosacco. So we're gonna pause for a second now while Amanda reads the bottle that we've just been drinking.

Amanda: 08:13

And where would I find that? If you

Ian: 08:15

haven't found it already, then we're probably in trouble.

Amanda: 08:18

Di Monta de Orange Inn Control.

Ian: 08:20

That's it. D o c.

Amanda: 08:21

Yay. It is real Prosecco. When are we gonna have a proper party? I'm desperate for a party, Prosecco or no? I mean, just, like, after lockdown.

Ian: 08:32

No. No. Prosecco. Not Prosecco or no.

Amanda: 08:34

Yeah. But we could have other drinks. So I love a good champagne cocktail, and every party I have, you always have to make cocktails. And, of course, Prosecco stands in nicely for that. So I have these things called bubbles for Prosecco.

Amanda: 08:47

I don't know whether you've you've never tried them, have you?

Ian: 08:49

Well, I just associate them with those bubble tea things, which I just despise.

Amanda: 08:53

We we won't talk about those. But I really love these, but I also love making any cocktail. So a brandy and Prosecco, for instance, blinis, anything like that.

Ian: 09:04

Splendid. Well, I think we've got the ingredients for the day's podcast party.

Amanda: 09:08

Well, also, we're just basically collecting foods, aren't we? We're just collecting all these foods, and we'll have to have a party with all the foods that we've been speaking about.

Ian: 09:18

So chocolate and Prosecco at the moment?

Amanda: 09:20

And sausages.

Ian: 09:21

And honey.

Amanda: 09:21

And honey?

Ian: 09:22

Honey glazed sausages.

Amanda: 09:24

Yeah. I mean, if we were to have a party, we've got the snacks from the green room, obviously.

Ian: 09:29

Yeah. We could just raid the place and

Amanda: 09:30

We could, couldn't we? We could have the sausages, honey, and I think we got the makings of good party going.

Ian: 09:37

Yes. Yes. We do.

Amanda: 09:39

Yes. So what other things have you got to tell me about Prosecco that I should know?

Ian: 09:44

It's interesting to look at Google search trends on it, and you can see that champagne is more popular than Prosecco, but beer basically trounces both of them. I'll include a link to a graph that demonstrates the immutable truth of what I've just told you.

Amanda: 09:57

You're so tech, aren't you?

Ian: 09:59

I am a nerd.

Amanda: 10:00

It's true. A nerd.

Ian: 10:01

It's true. It's true.

Amanda: 10:04

So, yeah, we've had a little bit of a journey through the vineyards of the champagne region and making Prosecco, which, you know

Ian: 10:12

And, now we know what it's like to have Prosecco in our shoes.

Amanda: 10:16

We do. In our cook, I guess. Thanks for that. So when are we back? Oh, yes.

Amanda: 10:20

We are back on the 19th August, which is World Photography Day.

Ian: 10:24

Oh, well, that's good. I love a good photograph, and I I think I take a good photograph as well.

Amanda: 10:29

Definitely.

Ian: 10:29

I don't mean that photographs of me personally are good. I mean that I can take photographs that are good because I wouldn't want to appear to be bragging about my

Amanda: 10:38

Photogenicness.

Ian: 10:39

My photogenicness. Yeah. Not that I'm particularly visible under my lockdown here at the moment.

Amanda: 10:44

Okay. The best way not to miss out on our next episode, which is World Photography Day, and future episodes is to visit our website at dayspodcast.com. From there, you can subscribe on Apple Podcasts, Google Podcasts, Spotify, and others, and find links to our social feeds. Keep up with us by liking us on Facebook and following us on Twitter and Instagram.

Ian: 11:05

Yes. Follow us on Twitter and Instagram. Why haven't you done it yet? Go on there and do it straight away. In fact, press pause and go on Twitter and go on Instagram and go on Facebook and like us and follow us.

Ian: 11:18

We keep telling you, and I don't think you're all listening.

Amanda: 11:21

Please. Somebody say something on our social media feeds. Yes. Right. Are you going to tell people what they need to do once they find us?

Ian: 11:32

We're still getting started, and we would therefore still be really grateful if you'd write us in your podcast app, so Apple or Google or whatever, and tell your friends and family and colleagues and any traffic wardens you meet about us and the informative yet visible but still wonderfully diverting day's podcast.

Amanda: 11:54

Thanks for listening. Bye for now.

Ian: 12:00

Silliest episode ever.