Wine Sense TV – Videos: Recent Episodes
Wine Sense TV
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, sits down at Coriole Vineyards to discuss why Shiraz is king in McLaren Vale.
From the episode “The Heartbreaker and the Underdog”, Mark Davidson, host of Wine Sense Australia, talks with Martin Spedding (Ten Minutes by Tractor) and Bill Downie (William Downie Wines) about food pairing with Pinot Noir and why Mornington Peninsula, Australia is an ideal place to produce it.
Sommelier Tom Doughty explains the effects and differences between Stainless Steel and Oak.
Mark Davidson, host of Wine Sense Australia, gives food pairing tips for dry Australian Rieslings
Mark Davidson, host of Wine Sense Australia, gives a general guide on how to determine a good food and wine pairing.
From the episode “Three Little Pinots Go To Market”, Tom Doughty, host of Wine Sense Canada, talks with Mason Spink of See Ya Later Ranch about how the use of stainless steel and oak affects the food pairing affinity of Pinot Gris.
Tom Doughty, host of Wine Sense Canada, explains why you should make use of the sommelier that is available to you at a restaurant.
From the episode “Three Little Pinots Go To Market”, Tom Doughty, host of Wine Sense Canada, talks to Sandor Mayer of Inniskillin Okanagan about growing Pinot Noir in British Columbia.
From the episode “A Walk on the Dry Side”, Mark Davidson, host of Wine Sense Australia, speaks with Peter Barry about screw caps, food pairing, and the flavor of Clare Valley Riesling.
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, talks with Robert O’Callaghan of Rockford about the history of Shiraz in Australia, why Barossa Shiraz is unique, and why less is more in winemaking.
From the epidode “The Balance of Blending”, Tom Doughty, host of Wine Sense Canada, discusses organics and Meritage at Dunham&Froese.
From the episode “A Walk on the Dry Side”, Mark Davidson, host of Wine Sense Australia, speaks with Peter Barry about screw caps, food pairing, and the flavor of Clare Valley Riesling.
Tom Doughty, host of Wine Sense Canada, learns about the challenges of growing pinot noir but the ease with which it goes with various foods.
Mark Davidson, host of Wine Sense Australia, explains the one rule that is important when pairing red wines and food.
From the episode “The Heartbreaker and the Underdog”, Mark Davidson, host of Wine Sense Australia, talks with Steven Webber of De Bortoli about the flavor of Pinot Noir in Yarra Valley and the simplicity of pairing food
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, talks with Mike Brown at Gemtree Vineyards about the influence of terroir on Mclaren Vale Shiraz.
From the episode “Warming up to Cool Climate Whites”, Tom Doughty, Sommelier, speaks with Gordon Fitzpatrick of Cedar Creek Estates about how the extreme continental climate of the Okanagan can produce world-renowned white wines like Chardonnay, Riesling and Gewurztraminer.
Tom Doughty, host of Wine Sense Canada, talks about which factors affect the age-ability of white wines and a general rule for today’s wine drinkers to follow.
From the episode “Warming Up to Cool Climate Whites”, Tom Doughty, host of Wine Sense Canada, speaks with Christa-Lee McWatters Bond about how the microclimates in British Columbia are ideal for many varietals.
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, steals a bottle of 150 year old Shiraz, courtesy of Alister Turbrick at Tahbilk, which houses some of the oldest vines on the planet
From the episode “A Walk on the Dry Side”, Mark Davidson, host of Wine Sense Australia, takes a stroll with Louisa Rose at Pewseyvale, who explains the flavor of Riesling in Eden Valley and why each region in Australia produces distinctly different flavors.
From the episode “Warming Up To Cool Climate Whites”, Tom Doughty, host of Wine Sense Canada, speaks with John Simes of Mission Hill about why the warm and cool climates in British Columbia, Canada can produce world-class white wines.
From the episode “The Heartbreaker and The Underdog”, Mark Davidson, host of Wine Sense Australia, talks with Brian Walsh at Yalumba about the century old roots of grenache, the process by which it’s made, the description of flavors and aromas, and the recommended food pairings
Tom Doughty, host of Wine Sense Canada, defines the term Meritage, which is a blend of classic Bordeaux varietals.
From the episode “So You Don’t Like Chardonnay”, Mark Davidson, host of Wine Sense Australia speaks with Willy Lunn at Yering Station in Victoria, Australia, about the qualities of Australian Chardonnay and the usage of oak barrels.
From the episode “The Balance of Blending”, Tom Doughty, host of Wine Sense Canada, speaks with Gordon Fitzpatrick of Cedar Creek about the powerhouse red wines that are being produced in British Columbia.
From the episode “The Heartbreaker and the Underdog”, Mark Davidson, host of Wine Sense Australia, talks with Steven Webber of De Bortoli about the flavor of Pinot Noir in Yarra Valley and the simplicity of pairing food.
From the episode “So You Don’t Like Chardonnay”, Mark Davidson, host of Wine Sense Australia, speaks with Peter Dredge of Petaluma about Adelaide Hills Chardonnay and how the flavor of Chardonnay can differ within Australia, within the region of Adelaide Hills and even within the vineyard!
Tom Doughty, host of Wine Sense Canada, speaks with Mason Spink at See Ya Later Ranch in British Columbia about high altitude viticulture which translates into a more balanced with natural acidity and sugar.
Tom Doughty, host of Wine Sense Canada, explains why you should decant and which vessels can be considered ʺdecantersʺ.
Tom Doughty, Sommelier, talks to John Simes of Mission Hill about the impact of French and American barrels in the production of Meritage, a Bordeaux-style blend.
From the Episode ʺA Brilliant Blendʺ, Mark Davidson, host of Wine Sense, discusses the infamous Cabernet Sauvignon created by Vanya Cullen.
From the episode ʺWarming up to Cool Climate Whitesʺ, Tom Doughty, Sommelier, learns a trick from Troy Osborne, Viticulturist at Jackson Triggs, for knowing how to tell if the grape is ready to be picked.
Mark Davidson, host of Wine Sense Australia, discusses why the industry started using corks instead of screw caps.
Have you ever wondered how long you should wait to drink your wine? Learn 3 things to consider when deciding whether to age your red and white wines.
From the episode “Three LIttle Pinots Go to Market”, Tom Doughty, Sommelier, gives a few food pairing suggestions as he explains the difference between Pinot Noir, Pinot Gris, and Pinot Blanc.
Mark Davidson continues his discussion about Tawny Port in the barrel room at Seppeltsfield, where James Godfrey describes the history of this unique ageing process, the extensive evaporation that occurs over a century of ageing, and how such an incredibly concentrated and powerful wine requires no food pairing at all. For more information, visit http://www.seppeltsfield.com.au/
Part 1 of 2: From the episode “Liquid Gold”, Mark Davidson, Wine Educator, speaks with James Godfrey of Seppeltsfield about the history of fortified wines in Australia and what makes for a food pairing match with a fortified wine such as Port.
From the episode “The Heartbreaker and the Underdog”, Mark Davidson, Wine Educator, talks to winemaker Mike Brown at Gemtree Vineyards about why 80-100 year old Grenache vines can produce wine that is worth every penny.
From the episode “Warming up to Cool Climate Whites”, Tom Doughty, Sommelier, speaks with Rogers Planiden of Sumac Ridge about food pairing with various varietals including unlikely pairings with Sparkling Wine and Rose.
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, talks with Stephen Henschke about Eden Valley Shiraz, the importance of biodynamics and old vines, and how to recognize Eden Valley flavor.
Mark Davidson, host of Wine Sense Australia, speaks with Mike Brown of Gemtree in Australia about the difference between organic and biodynamic winemaking and the benefit to everyone involved.
From the episode, “Warming up to Cool Climate Whites”, Tom Doughty, host of Wine Sense Canada, meets Mark Wendenberg from Sumac Ridge to learn what Gewurztraminer really means, how long to age it, and why it makes food pairing decisions so easy.
With so many wine glasses to choose from, the process of buying the right one can be confusing and expensive! Find out which glass to buy if you’ve only got the space (and money) for one style! From the episode “So You Don’t Like Chardonnay”.
From the episode “So You Don’t Like Chardonnay”, Mark Davidson, host of Wine Sense Australia, talks with Martin Shaw of Shaw + Smith about the history of over-oaked Chardonnay and why quality Chardonnay from the right regions is the most exciting white wine on the planet.