Matthew's World of Wine and Drink: Recent Episodes
Matthew Gaughan
An Englishman in California soaking up the sun, I am a WSET Diploma graduate and Certified WSET Educator. I blog about wine, teach it at all levels, and drink plenty of it. Follow me on twitter @mattswineworld or check out my website: matthewsworldofwineanddrink.com
Vin de France is a dynamic but overlooked designation, enabling exciting, experimental wine—a view reinforced by a recent trip to the Loire Valley. Here's an overview of the designation, as well as the importance of IGP wines, and why these different non-appellation regulations exist—and why they're so important.
Overview of my 17-episode series on The Culture of Wine available over on patreon.com/mattswineworld exploring how wine reflects the culture of the countries in which it's made, an avenue into their history, people, geography, economics, war, and trade. Have a glass of wine while discovering just where that wine comes from, not just today but over thousands of years.
A free overview of the six series of Following the Variety which is available on patreon.com/mattswineworld. These are extensive explorations of grape varieties, where they're grown, the different styles of wine made from them, covering all the major—and many minor—regions around the world. So far, Following the Variety consists of multi-part series on Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir, Bordeaux varieties, and Spanish varieties. Ideal for refreshing knowledge of these major varieties, as well as learning about new regions.
Ever wondered how a glass alters your appreciation of a wine? Lukas Therre works at Josephinenhütte, a series of very distinctive glassware designed by Kurt Zalto. This is a fascinating interview, which covers how wine glasses are made (an intensive process), the sensory effect of a wine glass, what glass we should use for sparkling wine, and even water glasses. Pick up a glass and listen!
An interview with Agostino Bertolin of notastingnotes.com all about Austria, talking about some of the lesser known regions, Weinviertel, Neusiedlersee, Burgenland, and Steiermark, as well as varieties such as Zweigelt, Blaufränkisch, and Welschriesling. Agostino provides great insight into the many styles of wine made in such a relatively small country.
There are eighteen grape varieties permitted for Châtauneuf-du-Pape, some of them very famous, others much more obscure. This episode details the characteristics of each of the varieties and what they bring to a blend—and why blending is so important in the warm climate of the southern Rhône—as well as looking at some of the other regions the varieties are grown in.
Terah Bajjalieh is an up-and-coming winemaker in California, making wine from Grenache, Syrah, Vermentino, and Falanghina. The wines are modern expressions of California, but also representations of California's Mediterranean climate and its history from the early days of the nineteenth century. In this episode, we talk about all things California in relation to these Mediterranean varieties.
Gouais Blanc is a little-planted white grape variety that in the past has been banned in France. It produces indeterminate, high-acid wines, but is indirectly responsible for some of the greatest wine in the world. Through natural crossings, it's the parent of Chardonnay, Aligoté, and Gamay in Burgundy/Beaujolais, as well as Riesling, Furmint, and Blaufränkisch. Without Gouais Blanc, wine as we know it wouldn't exist, nor would our understanding of DNA and grape genetics.
Julian Hanna has just published "Island," a book all about island life. In this episode, I interview him all about island culture and how it differs from the culture of the "mainland." We take in islands associated with wine in many different ways: Madeira, Sardinia, Tasmania, New Zealand, and plenty of others.
Henry Jeffreys's book, Vines in a Cold Climate, is an essential and extremely engaging history of the development of English wine since the 1970s. He interviews many characters and charts the change from amateur DIY winemakers to the professionalism of the industry in the 1990s to the investment from wealthy entrepreneurs in the 2000s onwards. I talk to him about how English wine, sparkling in particular, has become such a talking point, referencing the climate, the place, and the people behind the rise of the industry.
Author and podcaster Natalie MacLean gives a thirty-minute overview of Ontario wines: climate, Ice Wine, Riesling, Vidal, Chardonnay, Cabernet Franc, sparkling wine. A must for any student wanting to more about Canadian wine and Ontario (the largest region) specifically.visit https://www.nataliemaclean.com/ for more on Canadian wine
Luke Whittall is the author of The Sipster's Pocket Guide which is an annual overview of the best wines made in British Columbia. This interview with Luke is a great insight into and overview of British Columbia wines, which are getting more and more interesting. Learn about the regions—especially Okanagan Valley—the climate, the grape varieties, and the styles of wines. Even if they're hard to find, you need to know about them.
Interview with Rui Lucas of Prior Lucas in Bairrada, Portugal. It's a region heavily influenced by the Atlantic Ocean, and therefore cooler and wetter than other areas further inland. Baga is the main variety, well-suited to the humid climate, producing tannic, high-acid, ageworthy wines. There's also sparkling wine made, which we talk about in this episode. Bairrada is an interesting, very individual region!https://priorlucas.pt/
Interview with Peter Andrews of Culture Wine Co, who's importing South African wine into California. Topics covered include Pinotage; Mediterranean varieties; Sauvignon Blanc; the regionality of South Africa; innovative winemakers; racial diversity; and future trends for South African wine.
The Michigan wine scene is relatively new, growing in the last few years. I speak to Drew Perry of Simpson Family Estates, who started in 1980—dicsussing the growing conditions, the grape varieties, and the wines of the emerging industry.
Gamay: a high-yielding variety associated with youthful, fruity wine but which, in the right growing conditions, makes wonderful, structured wines. This episode explores the areas where Gamay is grown: Beaujolais of course as well as Loire, Savoie, Lorraine, Switzerland, the US, and New Zealand.
Winemaking in Armenia goes back at least 6,000 years, one of the starting points of viticulture. But it's only in the last ten to fifteen years that there has been a renaissance in quality wine. Vahe Keushguerian has been at the forefront of this renaissance, both in his own projects and for other fledgling wineries. In this episode, he explains all about Armenian wine—history, geography, grape varieties, styles of wine, and where the industry is heading.
Brazil's wine industry has gone through many changes since the 1990s, and is still finding its feet. The focus on quality wine began with sparkling wine, with investment from French producers, and has continued with a focus on grape varieties such as Tannat. The climate changes drastically from region to region, and grape-growing can be difficult. My interview with winemaker Flavio Pizzato explores why Brazil is quite different from other South American wine countries.
Brad Hickey has been making wine in McLaren Vale for over fifteen years, in a range of styles that reflect the Mediterranean climate of the region. This episode focuses on his experiences in McLaren Vale, and the wines being made there. A great insight into one of Australia's most historic but experimental wine regions.
A conversation with Garth Hodgdon of Cage Imports, which imports 15 small Champagne producers into the USA. We talk about trends in Champagne, how to discover those small producers (and who they are), who's drinking champagne, and why Meunier rocks!Visit Cage Imports: https://www.cageimports.com/
Plantings in Mexico date back to the 1520s, although the development of the wine industry was curtailed by Spanish colonial intervention. Since the 1980s, there has been a renaissance for Mexican wine, with many regions emerging. In this episode, I interview Stephen Ott of Nossa Imports about the wine regions of Mexico, the grape varieties, the styles of wine, and the potential future of Mexican wine.
Connect with Stephen at Nossa Imports: https://www.nossaimports.com/
Georgia is one of the world's oldest winemaking countries. Traditions—such as amber wine and wine made for home consumption—continue, which make Georgian wine a wonderful trip to the past. But it's also an evolving wine country, with regions producing different expressions from the many local grape varieties. In this episode, I interview Tom Williams of Eat This! Food & Wine Tours, who specialises in explorations of Georgian wine and provides a fascinating insight into Georgian culture.
If you're visiting Georgia, then connect with Tom through his website: https://eatthistours.com/
Interview with Mari Jones of Emeritus Vineyards in Sonoma County, who began the conversion to dry farming in 2008. In tandem with the selection of suitable clones and rootstocks, the vineyards are now well-established without the need for irrigation. Mari tells how they oversaw the conversion and the consequent health of the property.
Celebrating its 50th anniversary, Long Island has unique growing conditions heavily influenced by the Atlantic Ocean. I interview three producers: Jenny Smith from Pellegrini (Long Island’s first winery), Roman Roth of Wölffer Estate (also established in the early days), and Jonathan Romberg of RGNY (a much younger winery). Our conversation explores the growing conditions, the styles of wine, and the market for Long Island wines.
Wine has been made in Albania for thousands of years, and grape-growing used to be central to its culture before rule by the Ottoman Empire and then an isolated communist regime led to a centuries long decline in wine production. It's still a predominantly agricultural country and winemaking is coming back, with international varieties and interesting, largely unknown indigenous grapes.
Two neighbouring countries, formerly of Yugoslavia. Kosovo's winemaking history goes back 2,000 years, with a renewed focus on quality after the bulk wines under Yugoslavia. Montenegro has one of the largest vineyards in Europe, with research into indigenous varieties and how best to develop them to advance the country's wine culture. Lots of history, with exciting potential for the future.
The small, landlocked country of North Macedonia has a long winemaking history. The source of much of the former Yugoslavia's bulk wine, there is a renewed focus on quality in identifying the best sites. This episode prevents an overview of the growing conditions, the grape varieties, and the styles of the wines.
Episode number four on the wines of the former Yugoslavian countries. Serbia's climate is continental, influenced by the river Danube and by mountains. There are some international varieties planted, but also indigenous varieties and some local crossings. Only 5% of wine is exported and the industry is quite fragmented, but the wines are of increasing interest and well worth exploring.
Part 3 of series on the wines of the Balkan States and former Yugoslavia: Bosnia-Herzegovina. A small wine industry, with just 3,500ha of plantings but 11,000 growers. The main regions are around Mostar between the Adriatic Sea and high central mountains. It's still not a fully regulated industry, but there are a number of indigeneous grape varieties which make the wines of current and future interest.
Episode 2 of my series on Balkan wine: Croatia. A beautiful country which attracts two and a half times as many tourists as residents, the wine regions can be divided into coastal and continental inland. There are some similarities with nearby Slovenia, Italy, Austria, and Hungary, as well as international varieties and those unique to Croatia. A fascinating wine country which is rightly gaining some more attention.
First episode on the wines of the Balkan States, starting with Slovenia, a country with lots of connections with neighbouring regions of Friuli in north-east Italy and Steirmark in southern Austria. The climate changes from Mediterranean on the coast to continental further inland, leading to a variety of styles. There's also the tradition of skin-contact white wines, which has been influential around the world. A country whose wines are well worth exploring.
250 indigeneous varieties plus a handful of imported Spanish and some international; field blends in a small, fractured vineyard ownership; maritime and continental climates: Portuguese wine is hard to pindown, but an understanding of the varieties helps!
This episode explores some of the 40 grape varieties approved in Austria, including the classics such as Grüner Veltliner, Blaufränkisch, St. Laurent, and Zweigelt, lesser-known but historic varieties such as Welschriesling and Rotgipfler, and international varieties Chardonnay, Sauvignon Blanc, and Pinot Noir.
Conversation with Sheila Donohue of Vero Vino, who specialise in importing "scarce and wild" Italian grape varieties. We discuss four lesser known—or completely unknown—varieties local to their regions : Schioppetino, Boschera, Famoso, and Durella. Expect lots of acid talk!
Interview with three Cava producers on its identity and what makes the sparkling wine different from others: place, grape varieties, ageing, and its history. Cava has introduced labelling terms and regional designations which allow producers to talk about exactly where the wines come from than before. Interviewees: José Maria of Vins Familia Ferrer, Mereia Pujol-Busquets of Alta Alella, and Marta Casas of Parés Baltà.
Just back from a two-week trip to Australia where I visited the wine regions of Tasmania, Adelaide Hills, and McLaren Vale. The former two are relatively young with lots of development over the last three decades; they're also cool climate with fantastic sparkling wine. McLaren Vale is more historic, but also with lots of changes since the 1990s.
What's the difference between an Old and a New World Wine? Is there a differerence? This episode explores what the terms mean, whether we should use them, and how they can be an easy way into describing the wines of a prominent country? What the episode does not answer is whether England is New World or Old World!
There are many historic grape varieties from southern Italy, which are deservedly regaining attention. This episode looks at some of the black grape varieties across southern Italy, as well as Sicily and Sardinia: Agliancio, Negroamaro, Primitivo, Gaglioppo, Nero d'Avola, Nerello Mascalese, and others.
Malvasia isn't a grape variety, nor is it a family of grape varieties: it's a group of grape varieties which happen to have the same name. Some of them are related, some of them are not. Every style of wine is made, from white to rosé to red to sweet to fortified to sparkling. Welcome to the strange world of Malvasia!
Muscat isn't a grape variety, but a family of related varieties all with different features. There are also many styles of wine made from the Muscat family: dry, sweet, fortified, and sparkling, made all over the world. This episode explores all the different aspects of the styles of wine made from the Muscat family.
Interview with Amanda Barnes, author of The South America Wine Guide. We discuss grape varieties which are largely only found in the diverse continent: País/Criolla Chica, Torrontés, Vischoqueña, Quebranca, and others. A great insight into the wines of South America, not just Argentina and Chile, but Bolivia and Peru too.
The southern Rhône is a large region where many styles of wine are produced - red, white, rosé, and fortified. There are also lots of different appellations to understand. In this episode, Paul Yanon guides us through the region's wines, terroirs, and trends.
Marlborough Sauvignon Blanc has been one of the extraordinary success stories of the last forty years, creating an entirely new category of wine. In this episode, I interview Bruce Taylor, winemaker at Kono which is entirely Māori owned. We talk about the region, Sauvignon Blanc, current trends and styles of wine, and what makes Marlborough so distinctive.
Italian white wine has improved greatly over the last 30 years, with much fresher, crisper wines. There are lots of different varieties which are associated with specific regions. This episode explores varieties from Pinot Grigio to Verdicchio to Zibbibo. Dive into the world of Italian white wine!
Sémillon is an historic Bordeaux variety, although plantings have fallen over the last 50 years. But it remains important, producing a range of styles: full-bodied and oak-aged, light-bodied and acidic, dry and sweet, and blends with Sauvignon Blanc. This episode explores the grape and the regions it's grown in: Bordeaux, Hunter Valley, Margaret River, California, Washington, and different parts of South Africa.
My recent visit to Mediterranean France and Spain gave me a chance to explore the possibilities of Carignan. It's a contradictory variety: younger vines producer high yields while older vines produce low yields for completely different levels of quality. It can be a minor or significant part of a blend, or a single-varietal wine. But one consistency: warm Mediterranan climates, which is what this episode is all about.
Priorat is one of Spain's most prestigious regions, the vines grown on steep slate slopes. Garnatxa (Grenache) and Carinyena (Carignan) are the two most important varieties, often from old vines. The wines of Priorat are known as big and full-bodied, but as I learnt on a recent visit there's a lot more diversity than that.
Mourvèdre is a grape best known as part of a Rhône blend with Grenache and Syrah, but it makes fantastic wine in its own right and in a wide range of styles. Originally from Spain where it's known as Monastrell, it's also planted in California and Australia where it's sometimes called Mataró. Whatever its name, Mourvèdre prefers a warm Mediterrean climate - in Spain, France, California, Australia, and California.
All-encompassing interview with Edouard Parinet of Château du Moulin-à-Vent, covering Beaujolais, Gamay, and the cru of Moulin-à-Vent itself. This is Beaujolais inside out — Edouard recognised the name of a restaurant before I'd even described it!
Priorat is one of the most historic wine regions in the Mediterranean, with plantings by monks going back to the 1200s. However, its modern history was only resurrected in the late 1980s—the region is a combination of the old and the new. In this interview, Ricard Rofes of Scala Dei, Priorat's oldest winery, talks about the history of Priorat, the climate and soils, the grape varieties, old vines, and in general the character of Priorat in relation to Catalan culture.
Interview with Mayte Calvo de la Banda of Bodegas Bilbainas/Viña Pomal in Rioja, in which we talk about the winery, different grape varieties, how the vineyard influences the style of the wines, and overall trends in a traditional region which is always changing.
Pinot Gris and Pinot Grigio are the same grape variety, yet very different wines are made from them. That gives an indication of the versatility of the variety, which this episode explores—from simple and neutral to rich and aromatic and all levels of sweetness, from Alsace to northern Italy to Germany to New Zealand to Oregon to all places in between.
Interview with Alex Rosanelli of Hound's Tree Winery on Long Island, New York. We talk about Long Island's climate, the challenges that come with it, and the grape varieties best suited to the moderate temperatures and the Atlantic growing conditions, particularly Cabernet Franc and Merlot. Long Island is a young and exciting wine region—listen and learn!
Riesling: the finest but also one of the most understood white grape varieties. This episode covers the many different regions Riesling is grown in around the world, and the many different styles of wine produced from the intense, aromatic variety.
Tempranillo is the most planted black grape in Spain, grown across the country and most famous in Rioja and Ribera del Duero. This episode explores the different styles of Tempranillo according to blending and climate, as well as plantings in Portugal and the New World.
What's it like to take the MW exams? Well, I found out a few weeks ago and just wanted to share my experiences with you and get the pain off my chest!
Cava is Spain's answer to Champagne, but lacks both a reputation for quality and a sense of identity. But is that changing? This episode explores how producers are trying to improve the quality of the wines—although this has not been without controversy as some producers have formed their own breakaway organisations. Exciting times for the future of Cava!
A conversation with Peter Fraser of Yangarra Estate in McLaren Vale, Southern Australia, revolving around old vines, the history of the region, Grenache and Roussanne. McLaren has a rich winemaking history, but one which has changed over the last 20 years. Learn how McLaren Vale has changed, but also how old vines contribute to character and quality and the attributes of Grenache and Roussanne, as well as other Rhône varieties.
Bolivia may not be known for its wine industry, but wine has been made there for hundreds of years. I interviewed Ramón Escobar of Chufly Imports about Bolivian wine, as well as how wine can benefit the local economy given that it brings jobs to so many sectors. And if you thought plantings in Argentina were high altitude, Bolivia is another level...!
Sauvignon Blanc is sometimes dismissed as producing one-dimensional wines which are grassy, herbaceous, and vegetal, designed to be drunk now. This episode discusses the much more versatile, varied, and diverse nature of Sauvignon Blanc, exploring the Loire, Bordeaux, Italy, New Zealand, Australia, South Africa, Chile, and California, from dry to sweet wines and the many expressions made from the grape.
Chenin Blanc is one of my favourite white grape varieties, with its high acidity and characteristic waxy texture. It's made in a range of styles, from dry to sweet to sparkling. This episode explores all the regions in which Chenin Blanc is grown, from the Loire to South Africa to California and even Argentina.
Merlot is the most planted grape varieties in France, and important across the world yet many consumers don't appreciate the quality and range of wines made from the variety. This episode explores the different regions for Merlot, the styles of wines, blends, growing conditions, and champions Long Island and Uruguay!
An in-depth conversation with Michael Terrien of Obsidian Ridge about Lake County, the importance of elevation, and the shiny, sharp obsidian rocks. Michael has worked with the high-elevation Obsidian Ridge vineyard for 20 years: the interview records how he has learnt from the land to make wine that reflects the land's character.
Syrah, aka Shiraz, produces some of the finest wine in the world in a range of climates: from the northern Rhône to all over Australia to Hawke's Bay to South Africa to California and Washington. Known for its meaty, peppery style, arguably no grape more reflects where it comes from. Listen and learn all about Syrah!
Grenache is one of the world's most planted grape varieties, commonly found in warm Mediterranean climates such as the south of France, eastern Spain, Australia, and California. This episode explores the extraordinary diverse range of wines made from Grenache: different blends, rosé, fortified wine, and from old vines. In a warming climate, Grenache may be the future!
Sardinia is a large, rugged island with a strong Mediterranean culture; it has a strong if rustic winemaking tradition which is beginning to become more internationally relevant. In this episode, I interview Mark Middlebrook of Portovino, an importer of unusual Italian wine. We talk about Vermentino and Cannonau (Grenache), as well as extraordinary wines made under flor (like fino sherry, but not fortified). Join us for a journey across the island!
An interview with Clémence Lelarge-Pougeot of the Champagne producer Lelarge-Pougeot who specialise in Meunier. The interview explores the evolution of a grower-producer and the increasingly important role of Meunier in Champagne production. Clémence is about as charming as can be, so have a listen and drink a glass of champagne!
Nova Scotia is a small region off the eastern coast of Canada, which is slowly attracting attention due to the increased quality of its wines. The cool Atlantic climate are great for Chardonnay and Pinot Noir and traditional method sparkling wines, as well as dry, crisp white wines.
Sophia Luckett (of https://www.the-drink-talking.com) joins me on the pod to the give the lowdown on Nova Scotia wines and what the future holds.
Carignan, Cariñena, Mazuelo, Samsó, Carignano: call it what you like, the variety has had an up and down history. Long used in bulk regions like Languedoc due to its high yields which lead to astringent tannins, there are now producers working with old vines to make more concentrated, intense, and successful wines. This explores Carignan in all its form, and why it should be taken more seriously than is sometimes the case.
Thirty years ago English sparkling wine wasn't a thing; twenty years ago it was barely known about; ten years it was little understood; now it's appreciated as one of the best regions for quality bubbles; the next ten years may see England really become established on the world map. To discuss all this more, listen to my interview with Trevor Clough of Digby Fine English - who make some fantastic sparkling wine.
The final episode on Greek wine features a brief defence of Retsina, a style of wine made since antiquity. When Greece opened up to tourists in the 1960s onwards, Greek wine unfortunately became synonymous with cheap, industrial Retsina. But, whisper it, is Retsina finally getting better?
The fourth episode on Greek wine focuses on other black grape varieties such as Mavrodaphne and Limniona, as well as trends for natural and biodynamic winemaking. So much has changed in Greece over the last forty years, yet such change has been based on championing historic, indigeneous varieties.
Continuing the focus on Greece, this episode looks in detail at two of the country's major black varieties: Agiorgitiko and Xinomavro. Quality and styles vary, but there's some exceptional wine being made, particularly from Xinomavro. Talking about these two varieties also emphasises the diversity of Greece's geography and styles of wine.
In the second episode focusing on Greek wine with importer Dionysi Grevenitis, we discuss the country's white wines. Following on from the first episode's focus on Assyrtiko, the conversation moves to Malagousia, Moschofilero, and Robola and the huge variety of white wine made in Greece.
Greece's wine history goes back thousands of years but it's only over the last 40 years that the industry has got back on track, with the production of outstanding white wine as well as very good red, from both indigenous and international varieties. I interview Dionysi Grevenitis, who has imported Greek wines for the last decade as the country has improved its international reputation. We talk about where Greek wine has developed in that time, as well as Greece's great white variety: Assyrtiko.
The third and final episode of my interview with Jérôme Hainz of www.bottlestops.com continues to focus on changes in German wine, in this instance the effect of climate change, the rise of organic and biodynamic practices, and how all this is affecting styles of wine in Germany.
Germany is most famous for Riesling - and rightly so - but there's a lot more to the country than just Riesling. This second part of my interview with Jérôme Hainz of BottleStops (www.bottlestops.com) focuses on other styles and grape varieties: Sekt and rosé, both of which have greatly increased in quality in recent years, as well as Pinot Noir, Pinot Gris, Sylvaner, and Trollinger to name a few ...
First of a three-part series focusing on Germany, with the help of with of Jérôme Hainz of BottleStops (www.bottlestops.com) who runs a tour company in German wine country. As travel is difficult right now, the next best thing is to get news from the source! This episode focuses on how German wine has changed in the last twenty years or so, developing from a reputation for inexpensive sweet wines to having some of the greatest whites in the world. Also looking at the future of German wine, the episode provides a great insight into what's happening in Germany right now.
Introducing my new online wine club, blackpoolmatt's wine club - what it's about, the different options, and why you should join!
Wine is made in every state in the USA: this episode focuses on the lesser known but states that have potential to make interesting wine - Virginia, Texas, New Mexico, Arizona, Colorado, and Idaho. All states figuring out which varieties work best in which locations, and all worth keeping an eye on.
New York State is becoming more and more associated with quality winemaking, even if hybrids still dominate plantings. It has an extreme climate: inland it's cool continental, while on Long Island it's maritime with hurricanes a hazard. However, ambitious producers are learning to work with the conditions to produce extremely interesting wines from Riesling, Cabernet Franc, and Gamay. Definitely a wine region to keep an eye on.
Central Valley is the agricultural heart of California, home to Gallo, the world's biggest winery. There are, however, pockets where quality wine is made, such as the increasingly interesting Lodi. The Sierra Foothills are where California's modern history begins, with the 1849 Gold Rush. As in Lodi, there's plenty of old-vine Zin but particularly exciting are wines made from Mediterranean varieties such as Mourvèdre. These are definitely regions to look out for in the future.
Although not as famous as Napa Valley, Santa Cruz Mountains and surrounding AVAs have a lineage just as long and prestigious, although neighbouring urbanisation has hindered development. To the south are regions with a more recent history such as Paso Robles and Santa Barbara. This episode looks at the huge variety of styles of wine produced south of San Francisco nearly all the way to Los Angeles - exciting, diverse, and often high quality regions.
This episode focuses on a lesser-known producer and region: Alto de la Ballena from Maldonado in Uruguay. Although small, Alto de la Ballena are a fantastic example of the quality of wine being made in Uruguay and the direction the country's wines is going in. Perhaps best known for the unusual, distinctive Tannat-Viognier blend, they also make superb Viognier, Cabernet Franc, Syrah, and magnificent Merlot. Wines to check out if you can find them.
The second episode of the California series focuses on Sonoma and Mendocino Counties. Sonoma is the historic heart of California's commercial wine industry, the first grapes planted in 1819 and the first winery was in 1857. It's very diverse, according to exposure to the ocean, altitude, and soil types, with a wide variety of grape varieties planted. And then there's Mendocino to the north, more remote with some extremely interesting wines being made. A lot to talk about, so dive in!
My latest favourite producer is an obvious choice for a wine geek like me: Rioja's López de Heredia, an historic, traditional producer whose winery and style of wine are like going back to the nineteenth century. They produce some of the most extraordinary reds, whites, and rosés in the world - once tried, never forgotten.
Beginning a new mini-series on California with Napa Valley, the state's most famous wine region. The episode traces the history of wine production back to the 1830s, and what makes Napa so unique through the climate, soils, geography, grape varieties, and the styles of wine made there.
This series on my favourite producers doesn't just focus on famous, iconic estates but new, up-and-coming wineries that point towards the future of their region. Savage Grace is a winery in Washington State making refined, elegant, and vibrant wines that just keep getting better and better - wines that show how Washington is developing and maturing.
The production of sweet wine in Bordeaux goes back 300 years, and up until the Second World War it accounted for a third of all wine made in Bordeaux. Now it's only 2%, but the small regions of Sauternes and Barsac make some of the greatest and most iconic sweet wines of the world - definitely wines any student should know about.
White Bordeaux is severely underappreciated, it was historically very important. Plantings of white varieties are slowly beginning to rise, so there is a welcome movement back to white wine. This episode focuses on the different varieties - mainly Sauvignon Blanc and Sémillon - the different appellations, and the different price points in the context of modern Bordeaux and the global market.
Continuing the focus on Bordeaux, this episode is all about Cabernet Sauvignon and the prestigious appellations associated with this world famous variety, explaining what makes Bordeaux Cabernet so individual and distinctive.
The fifth episode on my series featuring my favourite producers goes to Australia, and the great fortified wines of Rutherglen. The producer is Pfeiffer; Chris Pfeiffer started his first solera system in 1984 and now his daughter Jen is taking over the reins. As well as red and white wine, they make all the historic styles of Australian fortified wine: Muscat, Topaque, Tawny, and even Apero. No surprises given my love of fortified wine that I fell in love with this producer when I visited back in 2017...
Merlot is the most planted grape variety in Bordeaux, and is the base for wines at all price points and levels of quality. This episode focuses on the variety, its characteristics and the key Merlot-based appellations such as St-Emilion and Pomerol as well as nearby good-value alternatives.
The fourth episode of my series on my favourite producers turns to Italy, with a Barolo producer that bridges the modern and the traditional. G.D. Vajra was started by Aldo Vaira in the early 1970s and his children are continuing in his footsteps with superb Barolo as well as a range of classic Piemonte varieties such as Dolcetto, Barbera, and Friesa, plus Riesling. Tasting through their wines showcases what Piemonte is capable of.
The first of five new episodes on Bordeaux, France's largest appellation and one of the most famous and historic. This episode gives an overview of Bordeaux's history and how that is intrinsically linked to the development of its trade structure, classifications, markets, and styles of wine.
The third of my favourite producers is Fernando de Castilla, who in the last twenty years have paralleled the transistion in sherry from quantity to quality. Run by Norwegian Jan Petterson, all the styles of sherry are produced, as well as brandy, vinegar, and vermouth. Tasting through Fernando de Castilla's range of wines is a history lesson the sherry region itself...
The second episode of my series on favourite producers features Montsecano, a producer of Pinot Noir in Chile's coastal Casablanca region who make wine quite like no other in the country. It's a joint project between former photographer Julio Donoso and Alsace producer André Ostertag; between them they make the best Pinot in Chile. Listen to find out why!
A new series for my podcast! It features 25 of my favourite producers from around the world - producers whose wines I love drinking and who have shaped or are shaping the direction of important wine regions. First up: Andrew Will of Washington State, an iconic producer in the young region who have led the way in quality, style, and character. Must have wines - listen to learn more about them!
In this third and final episode exploring on the Loire Valley, the focus is on its reds, rosés, and sparkling wines. The greatest and most famous red wines come from Cabernet Franc, but there are plenty of other grapes such as Pinot Noir, Gamay, Malbec, and Pineau d'Aunis. There's plenty of rosé too, and there are several appellations for sparkling wine, all adding to the incredible diversity of the Loire.
The second episode focusing on the Loire Valley, looking at the many and varied appellations for white and sweet wine in the large region: from Sancerre to Vouvray to Coteaux du Layon to Savennières to Muscadet and more!
Revisiting the Loire Valley, with the first of three episodes focusing on the large, varied, and wonderful region. This episode looks at the grape varieties of the Loire Valley, their characteristics in the vineyard and the styles of wine they produce - including Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Melon, and other less well-known varieties.
Fresh from a two-week trip to Spain, in this episode I share the insights I learnt from visiting the sherry region, Rioja, and Basque country - the latest trends and projections for the future.
Katie Nelson has been making wine since the 1990s, and she is now based in Washington State where she makes the popular Borne of Fire Cabernet-based wine. In this interview, she talks about Cabernet Sauvignon - how it grows in Washington, the importance of site, tannin management, and other issues. Listen to get the lowdown on Cabernet in Washington.
Third and final installment in my interview with Clay Mauritson. In this episode, we talk about three single-vineyard Zinfandels which all come from the Rockpile AVA. All different expressions of Zinfandel, we talk about how the variety expresses the terroir of California so well.
Zinfandel is the signature grape of California, although it's one that often misunderstood. Clay Mauritson reveals the many challenges that Zinfandel poses - but why it's well worth the effort. Plus he talks about the small, unique Rockpile AVA and why it's like no other in California.
First of three interviews with Clay Mauritson of Mauritson Wines located in Dry Creek Valley, Sonoma County, in which he talks about his family history which dates back to 1868. That history parallels the ups and downs of the California Wine Industry - from the beginnings in the nineteenth century, through government intervention and corporate takeover, to the modern, more mature contemporary industry.
Bulgaria has a 3,000 year history of making wine, but it was only in the mid to late twentieth century that the wine was drunk abroad. After the fall of communism, quality went into decline but it's now slowly rising and there's some good wine coming from Bulgaria if you know where to look. This episode focuses on the history, the grape varieties, and the regions of Bulgaria.
Mourvèdre is one of the great Mediterranean grapes, but it's often neglected as the third and least important of the GSM varieties. However, there's much more to it than that. In this episode, I talk to Hardy Wallace of Dirty & Rowdy, a California producer that's become known for their single-varietal, single-vineyard wines from Mourvèdre. Hardy discusses what Mourvèdre is like to work with in the vineyard, why he thinks it's the ultimate expression of California, and why it's capable of making such varied wines.
Second episode interviewing chef Andreya Nightingale focuses on the unctuous possibilities involved in pairing sweet wine with food - our examples are chocolate, cheese, foie gras, and oysters. Enjoy!
The final episode interviewing winemaker Eric Lyman focuses on faults in wine - TCA, volatile acidity, Brett, oxidation - and how they can be prevented or eliminated.
In the first of two episodes on pairing with food and wine, I'm joined by chef Andreya Nightingale of Mortar Pestle Cooking. We discuss the concepts behind food and wine pairings, what to pair with Chardonnay from different climates, and a specific dish that Andreya has prepared to match with Beaujolais!
Wine doesn't just happen by itself: in the third of four episodes, winemaker Eric Lyman talks about the additions, manipulations, and corrections that occur during the winemaking process.
Canada has not been historically associated with quality wine, and its cold climate makes grape-growing difficult. But quality is rising - and this is a country to watch as climate change alters growing conditions.
In this second episode featuring an interview with a winemaker, we talk about what goes on in the winery - from when the grapes come in until fermentation is complete - and we discuss the merits of how much a winemaker should intervene (or not).
First of a series of interviews with a custom crush winemaker from Napa Valley. In this first episode, we explore how he approaches the practicalities of winemaking, especially when dealing with different customers' needs and expectations - an approach he says is all about "process." A fascinating insight into everything a winemaker does behind the scenes.
Viticulture in Romania dates back to the 7th century BC, and the country has a rich tradition with many indigenous grape varieties. However, only 11% of wine is exported and Romanian wine is little known outside the country. Romania has the potential to expand abroad, as the wines are improving and are good value. So learn about this very varied country before the wines become better known!
North African countries may not be known for their wine, but they have a long and important wine-producing history - and currently make a small but interesting amount of quality wine.
The culture of winemaking in the Eastern Mediterranean goes back thousands of years, although it's only in the last thirty years that quality has begun to slowly re-emerge. This episode focuses on the culture of winemaking in Turkey, Israel, and Lebanon, and the challenges those countries face.
What impact do soils have on the taste of wine? Is there a direct correlation between soil type and flavour profile? Why do wines from vines grown on limestone soils taste differently from those grown on slate? I discuss all these questions and more in the latest episode of my podcast!
Greek winemaking (and drinking) goes all way back to Ancient Greece, but after centuries of neglect it's only in recent decades that the country has once again begun to make high-quality wine. Despite economic challenges and the difficulty of marketing unfamiliar varieties and regions, there are Greek producers determined to make great wine. Learn about the varieties and regions in this episode so you can go and check out some of the fantastic - and fantastic value - wines being made.
A look at New Zealand's wine regions, exploring the growing diversity of this young country.
New Zealand is the youngest of the major wine-producing countries, but it has quickly become famous for its characteristic style of Sauvignon Blanc. The industry is now at a crossroads, drawing on its success to become more diverse. This episode looks at the history of New Zealand and the different grape varieties - not just Sauvignon Blanc.
A quick look at one of the world's newest, largest, and most isolated wine regions, Western Australia. In a short space of time, Margaret River has become famous for exceptional wine from Cabernet Sauvignon and Chardonnay, with Frankland River and Mt. Barker following suit, especially for Riesling and Shiraz.
South Australia accounts for 50% of Australian wine production, and includes some of the country's most historic and important regions: Barossa, Eden, and Clare Valleys, McLaren Vale, and Coonawarra. Quality is high, although there's also a lot of basic multi-regional blends as well. This episode explores the different areas, styles, and quality levels of wine made in this great wine region.
Back in the nineteenth century, Victoria was the most important state for wine production. Phylloxera hurt the industry badly, but it's now re-emerging as one of Australia's most significant and diverse regions. This episode looks at the many different styles of wine made in Victoria, as well as the island of Tasmania which is the focus for new trends in Australian wine.
Australia is a young country, but a lot has happened in its wine industry over the last 200 years. This episode looks at the developments in Australian wine, the challenges the industry faces, as well as its most unusual wine region, Hunter Valley.
This episode explores South Africa's varied wine regions, emphasising how important regionality is to promoting the country's identity internationally.
South Africa has a long history of wine production, although it's only in the last twenty-five years, after a very difficult twentieth-century, that it has emerged as an important player in the international wine scene. This episode explores the country's wine history, as well as two of its most important grapes, Chenin Blanc and Pinotage.
Washington State is the second-largest producer of wine in the US after California. Its history is still very modern, but its industry is vibrant and full of potential. This episode explores the climate, regions, and grape varieties of the state.
Forty years ago, Oregon was a remote state few people knew about. Now it's one of the most famous Pinot Noir producing regions in the world. How did this radical change happen? And is there more to Oregon than Pinot Noir?
Focusing on California's wine regions, from high-quality coastal areas to hot Central Valley to high elevation Sierra Foothills.
Looking at some of the major grape varieties planted in California which have reflected changing trends in the wine industry and consumer habits: Zinfandel, Cabernet Sauvignon, Pinot Noir, and Chardonnay.
The history of US wine goes back to the Puritans landing in 1620. But attempts at winemaking were often hit by both natural and human forces. Since the 1970s, though, the USA has emerged as the fourth largest producer of wine in the world, with California central for both quantity and quality. This episode looks at how California in particular got to where it is today.
Uruguay may lie in the shadow of Argentina and Brazil, but it produces high quality wine, particularly from Tannat and Merlot. Brazil, on the other hand, produces a lot more wine but of lower quality due to its humid climate. This episode discusses the different challenges the two countries face.
Second episode on Argentina, focusing on its wine regions. Altitude is key, to prolong the growing season in the dry, hot conditions. Now, Argentian producers are looking to diversify to show that the country is more than just fruit-forward Malbec - from Torrontés in high-altitude Salta to Pinot Noir in Antarctic influenced Patagonia.
An overview of the history of Argentinian wine and the grape varieties planted there. After a tumultuous twentieth century, the wine industry has boomed over the last thirty years, based largely on the success of Malbec. The question is, where next?
Second episode focusing on Chile, discussing its wine regions and the different styles of wine made up and down the long, narrow country.
Winemaking in Chile goes back to the 1550s - wine has been made continuously in Central Valley, the epicentre of the industry, since 1554. But internationally, Chile has only come to the fore in the last 30 years, meaning it's a country still learning a lot about its wines and their potential. This episode focuses on the history and geography of history and the main grape varieties planted.
The cocktail is one of the great US inventions, bringing together several ingredients to fashion a drink even greater than the sum of its parts. This episode provides a brief history of the cocktail and recipes for some classic cocktails.
Absinthe is one of the most notorious of all spirits, associated with decadence, degeneration, and scandal. This episode explores the history of absinthe and its alternative pastis, as well as looking at other flavoured drinks such as amari and liqueurs.
Both tequila and mezcal have undergone a well-deserved revival in recent years, as both producers and consumers have recognised that both of these agave-based spirits are much more complex than popular preconceptions suppose. This episode focuses on what makes these spirits so distinctive.
The great drink of the Caribbean, rum is made in a vast range of styles, decisions at fermentation, distillation, maturation, and blending all affecting the final drink. This episode explores the different production methods and styles of rum that make it one on the world's great spirits.
Gin is a juniper-based spirit that excels in many cocktails. The fashion for gin has hit extreme highs as well as troughs - we're now living in a golden age for gin drinking, which is why it's necessary to have a good understanding of its history and production.
Vodka is the most widely drunk spirit globally, popular because of its clean, neutral taste. The spirit goes back centuries, changing due to fashion and technology. This episode focuses on how vodka is made and how to make sense of a drink that is so deliberately flavourless.
Calvados is the great apple-based spirit of Normandy, where it's too cold to grow grapes but perfect for apples as well as pears. Across Europe, there's a long tradition of fruit-based spirits, which this episode explores.
Grapes are used to make a wide range of spirits. This episode focuses on Armagnac from south-west France, Spanish brandy, pisco - controversially from both Peru and Chile - and grappa.
Cognac is the great spirit of France. Located near Bordeaux, it benefited from access to trade routes to become drunk around the world. This episode how cognac is made and what it tastes like.
Japan produces some of the best whisky in the world, made with an attention to detail bar none. In this episode, I also taste three whiskies - from Scotland, the US, and Japan.
The long, controversial history of Bourbon and US whiskey in general permeates the country's culture. This episode explores how the whiskeys are made, what they taste like, and the differences in style. Not forgetting Canadian whiskey - the biggest selling style in the US since the Civil War.
Irish Whiskey was the most drunk whiskey in the world back in the nineteenth century, but production declined sharply in the nineteenth century. Things are looking up again - find out about the trends and styles of Irish whiskey in this episode.
Scottish whiskey is perhaps the most famous in the world, aged for long periods of time in oak barrels and reflecting the different regions they come from.
The first episode of a new series on the world of spirits, beginning by looking at exactly how they are made - from the raw material to fermentation to distillation to ageing and finishing.
Jura is the smallest of France's wine regions, but one that is very fashionable due to its unique styles of wine. It also provides a great alternative to nearby Burgundy, another reason people are so attracted to it.
Chardonnay is one of the most famous grape varieties across the world. Made in a wide range of styles, it can provoke strong opinions. This episode explores the grape, the styles of wine it makes, and the regions in which it's grown.
Portugal is best known for port, but it is producing an increasing amount of high quality white and red wines from indigenous varieties little planted elsewhere.
From the vast, hot plateau of La Mancha to the wet, cool Atlantic Coast - Spain has extreme climates which can be challenging but rewarding for winemakers.
The production of sparkling wine across the Americas is only fifty years old, but producers have been seeking out cooler sites to make quality wine using the traditional method. This episode focuses on California, Argentina, and Chile, as well as less famous regions.
Exploring the regions of Mediterranean Spain, along the coast from innovative Catalunya to the big reds of Valencia and Murcia.
Looking at three countries in the southern hemisphere, all of which produce sparkling at different levels of quality. South Africa is the only non-European country with a specific designation for sparkling wine (Méthode Cap Classique); Australia has its distinctive Sparkling Shiraz; and New Zealand has perhaps the most naturally ideal conditions for sparkling wine production.
The north of Spain is home to one of the country's historic regions, Rioja. This episode explores its history and its wines, as well as those of nearby regions Navarra, Somontano, Catalayud, and Cariñena.
Second episode on Italian sparkling wine, focusing on Franciacorta, Italy's only DOCG for wine made using the traditional method, and Lambrusco, the unusual and very varied style of red sparkling wine.
First of two episodes on Italian sparkling wine, focusing on the two big-volume regions, Prosecco and Asti.
Cava covers a broad area of Spain, producing wines that are too often simple and disappointing. There is momentum to raise the quality - find out what's happening in cava in this episode.
French sparkling wine isn't just Champagne: it's made all around the country. This episode explores the frustratingly inconsistent Crémants of France, as well as some of the more unusual, historic styles of sparkling wine.
Discussing the relationship between growers and producers in Champagne and exploring the styles of the big producers.
Southern Italy is an historically poor part of Italy, making inferior wines. The last 20 years have seen more investment and quality has risen - not least because there are some superb local grape varieties such as Aglianico, Fiano, Greco, and Falanghina.
This episode looks at plantings in Champagne, the Cru structure, and the five main regions.
Central Italy is home to some of Italy's most historic wine regions, but quality varies - not least in Chianti. This episode explores the reasons for the inconsistency in quality, ranging from inexpensive to the super-premium Brunello di Montalcino.
An introduction to the great wines of Champagne: where they're made, how they're made, the rules governing the region, and the different styles of wine.
North-East Italy encompasses a diverse range of regions, including Alto Adige, Trentino, Veneto, and Fruili-Venezia-Giulia. Some of these have a strongly Germanic and Slavic influence, producing unique wines different from elsewhere in Italy.
Some of the world's greatest wines are made in Piemonte in north-west Italy, particularly from Nebbiolo in the famous Barolo and Barbaresco regions. Find out what makes these wines so special, and about the other areas in Piemonte.
An introductory overview of sparkling wine, looking at the different production methods, regions, and styles. In this episode, I credit the English for accidentally creating champagne and completely forget to mention the current trend in amazing English sparkling wine...
Hungary has a long history of winemaking, particularly with the great sweet wines of Tokaj. It had a difficult twentieth century, however, from which it is re-emerging as one of the most exciting countries in Europe. Learn about the dry and sweet whites, and the under-the-radar reds.
Learn all about Austria, its wine regions, and its unique grapes: Grüner Veltliner, Zweigelt, Blaufränkisch, and St-Laurent. For a relatively small country, there's a diversity of wines being produced.
Germany's cool climate means that the best wines come from steep slopes on the banks of its great rivers, espeically the Rhine and the Mosel. Learn about the different styles produced in Germany's regions.
Germany is one of the great wine-producing countries, but its labels can be daunting. This episode helps you decipher them by understanding the German classification system, the styles of wine, and the grape varieties.
Some of the greatest wines of the world are sweet, made in historic regions such as Sauternes, Tokaj, or Germany. There are lots of different ways of making a wine sweet, some of them simple, some of them complex and expensive. This episode explores the many different styles of sweet wine and the regions in which they are made.
South-West France is one of the most historic wine-producing regions of France, but it's been overshadowed internationally by Bordeaux. There are plenty of high-quality, good-value, and distinctive wines to be found - definitely a region worth seeking out. Learn more about the different, individual appellations in this episode.
France's largest wine region, Languedoc is re-inventing itself, with a greater emphasis on quality than ever before. Learn about the different appellations and styles of wine in this good-value, underrated region.
Alsace is one of the more unusual wine regions in France, because of its historic German connections. It produces aromatic, ageworthy white wine from a variety of grapes, the best of which is Riesling. This episode focuses on what makes Alsace so distinctive and special.
An overview of one of France's classic and historic wine regions, Bordeaux, exploring its history, climate, sub-regions, and grape varieties.
Australia produces some of the world's most distinctive fortified wines, of all sorts of colours and ages. This episode focuses on Rutherglen Muscat, while also looking at the fascinating Tawny and Topaque wines.
Vins Doux Naturels are some of the most historic wines of France, although they remain an obscure category. Learn about the various wines made from Muscat and Grenache, such as Beaumes de Venise, Rivesaltes, and Banyuls.
The taste of madeira is all about heating the wine to produce a maderised effect. On top of that, the characteristics of the different grape varieties result in a wide range of quality and style.
The sub-tropical island of Madeira is warm and wet, unique conditions that growers and producers have to factor when planting the classic grape varieties Sercial, Verdelho, Boal, and Malmsey, as well as the commonly planted Negramoll.
Madeira is one of the greatest and most historic styles of wine, but now there are just 4m bottles made a year. The history of the wine accounts for its distinctive style, as explored in this first episode on madeira.
With over 80 grape varieties allowed for port production, the wine is always a blend, combining the colour, acidity, alcohol, body, flavour profile, and, of course, quality of the many varieties. This episode focuses on the six most important, as well as the highest-quality variety for white port.
Extracting colour and tannin are all-important for the production of port; how and where the wine is aged afterwards determines the style. Those styles have changed a lot in the last fifty years - learn more in this episode.
The Douro is famous for its historic steep terraced slopes but modernisation over the last forty years have seen changes in how and where the grapes have been planted. Learn more about this hot, inhospitable, yet beautiful and world-class wine region.
An introduction to port, the great wine of Portugal: its history and how its styles have changed and developed over the centuries.
The final episode focusing on sherry - in this instance, the many different styles of sweet sherry and the methods of making them.
Although the vineyard plays an important role in sherry, the varied styles are a result of what happens in the winery. Learn how production methods - from fortification to ageing - affect the styles of fino, manzanilla, amontillado, oloroso, and palo cortado.
The different styles of sherry owe a lot to how they are made in the winery, but a lot happens in the vineyard too.
Continuing the series on fortified wine, this episode gives an overview of sherry: its history, the way in which the industry has developed over the centuries, and recent trends that have seen producers try to revive the popularity of sherry.
Explore the world of fortified wine, from sherry to Rutherglen Muscat, through Matthew's World of Wine and Drink. The episodes are particularly focused on students preparing for Unit 6 of the WSET Diploma, but anyone enthusiastic about wonderful world of fortified wine. The first episode gives an overview into fortification and the history of fortified wine.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on one of the great grape varieties, Pinot Noir, and the different regions around the world it's grown in.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on the southern Rhône, the famous and less well-known appellations for reds, white, and rosés.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on the northern Rhône, its great red wines made from Syrah and the less well-known white wines of the region.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on Beaujolais, the famous but misunderstood region producing wines from the Gamay grape.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode discusses the contentious, often controversial topic of terroir.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode concludes our focus on Burgundy, looking at the overlooked wines from the Côte Chalonnaise and Mâconnais.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode continues to focus on the Côte d'Or and the famous wines from Chardonnay and Pinot Noir made in the Côte de Beaune.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode continues our focus on Burgundy, looking at the famous wines from Pinot Noir made in the Côte de Nuits.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on Chablis, the famous white-winemaking region of northern France which produces restrained, tight wines from Chardonnay.
Matthew's World of Wine and Drink is an educational podcast dedicated to teaching you all about the world of wine - different styles, regions, grape varieties, and its history and culture. It's designed for students taking wine courses such as the WSET, as well as the wine enthusiast. This episode focuses on the Loire Valley, the diverse styles of wine made in this famous region.