Bottoms Up! With Alan Carr and Lee Peart

Bottoms Up! With Alan Carr and Lee Peart is built around the gap between wanting to seem sophisticated and being far too funny to behave. Each episode starts with drinks as the official business. That may mean gin, fizz, a Malibu-and-milk experiment, supermarket wine, champagne, or a bottle chosen to solve some anxious little question about what goes with dinner. Then the actual show happens. Alan Carr and Lee Peart bounce through gossip, etiquette, bad photos, house problems, red carpets, fake sick days, failed resolutions, viral habits, party nerves, and the terrible dignity of trying to pronounce wine words correctly. The rhythm is quick and teasing. A food pairing can become a miniature drama. A decanter lesson can become a sales pitch for a travel version. A conversation about champagne with pie can somehow feel both useful and ridiculous. Guests bring structure, but they are folded into the same bantering room rather than placed on a pedestal. Helen McGinn appears around supermarket wine and pairing advice. Dan the butler brings decanter and etiquette chat. Tom Gilbey turns wine talk into a much rowdier kind of lesson. GK Barry’s episode moves through hangover hacks, TikTok, and posh cheese. The show is not trying to make listeners experts overnight. It is trying to make wine less tense, less smug, and easier to talk about without pretending to know everything. That is its charm. There are practical bits here: food matches, fizz choices, sediment, decanting, acidity, supermarket deals, and what to drink with scallops or creamy pie. There is also a steady supply of comic derailment. For PlayNext listeners, it lands as celebrity chat with a corkscrew in one hand and a story already going wrong in the other.