Wine Blast with Susie and Peter
Wine Blast with Susie and Peter
About Wine Blast with Susie and Peter
Wine Blast is a wine podcast with a difference. Susie and Peter are married Masters of Wine and experienced broadcasters who bring wine to life with a smile via interviews with amazing people, provocative chat, food, tips, your questions, gentle bickering and a certain amount of over-sharing. (And yes, they're aware they really need to get out more...) This award-winning, chart-topping pod has been widely featured in international press including The Times, Telegraph, Daily Mail, Sun, Evening Standard, Radio Times, Decanter, Wine Folly and beyond. Reviews of Wine Blast say: 'Love these guys (almost as much as wine): educational, invigorating and damn funny too' - 'Relatable, entertaining, light-hearted' (Drinks Business) - 'Best wine podcast out there' - 'A complete tonic for the heart, mind and soul' (Drinks Network). Cheers!
Light strike is probably the biggest wine fault you've never heard of. Bigger than cork, bigger than oxidation or anything else. That pretty-looking bottle of rosé perched on the bright supermarket shelf in a clear glass bottle? Probably knackered. If it's been exposed to light for a while, it may end up smelling of boiled cabbage, drains, or wet dog. At the very least, its character will almost certainly have been degraded from what its winemaker intended. And that's not what you're paying your hard-earned money for. It's nothing less than daylight robbery. In this episode, we explain what light strike is, how fast it happens, and which wines are most at risk. We hear from experts, including the co-author of an illuminating recent research paper, and rage against the fact that the problem seems shockingly prevalent, but so little is being done. We even carry out our very own applied research experiment (featuring bottles, funnels, argon gas and a blindfold) which gives unequivocal results. We call for wholesale change - from producers, distributors, retailers - and give clear advice on what we normal wine drinkers should do about all this (barricades, tyre burning and civil unrest are proposed...but not necessarily endorsed). In this episode we hear from Panagiotis Arapitsas, Deepika Koushik, Liz Gabay MW, Brad Greatrix and Tom Stevenson. Our thanks to them - and to you for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more info, together with all details from this episode including on the wines, on our website: Show notes for Wine Blast S5 E14 - Light Strike: Wine's Not-So-Secret Scandal. Instagram: @susieandpeter
Deep in the wilds of south-west France there's a vineyard that was planted over 200 years ago with unknown vines that may hold the secret to fighting climate change. Join us as we head (virtually) out to Gascony to peer into the mists of wine history and see what lessons it holds for the future. Olivier Bourdet-Pees of the dynamic Plaimont cooperative is our genial, beret-wearing guide, introducing us to grape varieties we've never heard of and explaining how this region has been reinvigorated after making some of, 'the worst wine in France 40 years ago'. This episode is sponsored by AOC St Mont and features a number of wines including Plaimont's iconic Vignes Préphylloxeriques bottling. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more info, together with all details from this episode including on the wines, on our website: Show notes for Wine Blast S5 E13 - Ancient Vines to the Rescue in St Mont. Thanks for tuning in! Instagram: @susieandpeter
So - orange wine. Is it any good? What qualifies a wine to be 'orange'? Does it sell? And who's going to win our argument about one particularly divisive orange wine?! Dive into the controversial, topical and intriguing subject of orange wine with us as we chat with Saša Radikon of iconic orange wine producer Radikon (who gives us an exclusive revelation about a new project) and nautral wine guru Doug Wregg of Les Caves de Pyrene. We taste (and largely disagree about) orange wines from Mlečnik, Vagabond and Dario Prinčič. Peter also gets very excited about his, 'lamb litmus test'. This is the second and final episode in our epic two-parter on orange wine. You don't need to listen to the first episode to enjoy this one, they stand alone. But Episode 1 features Mateja Gravner and Simon Woolf, author of the brilliant book Amber Revolution (click here to get it at a 20% discount). We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode, including full listings of all the wines featured in the show, are on our website: Show notes for Wine Blast S5 E12 - ORANGE WINE Part 2: Gimme Some Skin. Thanks for tuning in. Here's to the joy of wine - and cheers to you! Instagram: @susieandpeter
'Please can you do an episode on orange wine?' pleaded listener David. 'It's not just hipster wine! These are some of the finest wines in the world...' How could we resist? Orange wine is topical, misunderstood, controversial... It's also an intriguing story featuring a wine style lost in the mists of time being painstakingly resurrected by a handful of brave pioneers in the face of stiff opposition. So we leap headlong into this arena, asking the all-important questions like: what even IS orange wine? Where did it come from? Why is it misunderstood and controversial? How does it relate to natural wine? And ultimately: is orange wine actually any good?! In this first instalment in a two-parter on orange wine, we talk to orange wine expert Simon Woolf, author of the brilliant book Amber Revolution: How the World Learned to Love Orange Wine. (On which we have a juicy discount code to share!) We also hear from Mateja Gravner of the iconic Friuli-based orange wine producer Gravner. And we recommend a couple of good value orange wines: Santa Tresa Insieme Orange 2022, Sicily Burja Estate Zelen 2022, Slovenia Do also check out the second and concluding part of our orange wine 'fest' where we talk to natural and orange wine guru Doug Wregg of Les Caves de Pyrene, and renowned orange wine producer Saša Radikon. Plus we get into a fight over a particularly divisive orange wine... We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode, including full listings of all the wines featured in the show, are on our website: Show notes for Wine Blast S5 E11 - ORANGE WINE Part 1: The Resurrection Thanks for tuning in. Here's to the joy of wine - and cheers to you!
Wine. Food. Merriment. And a touch of southern French sun. That just about sums up this episode. We're exploring Occitanie - the sun-kissed southern French region that stretches from the western Rhone through Languedoc and Roussillon into South West France. Taken as a whole, it's the world's largest vineyard and makes around 5% of global wine output. In the past, these regions have been criticised for focusing on quantity over quality and being out of touch with the modern wine world. But things have changed significantly in recent decades, as the vineyard has been drastically shrunk and successful producers have focused on quality, innovation, value, indigenous varieties and the future. And that's not all this part of the world is known for. It also boasts a mighty fine gastronomic scene. So yes, you guessed it: we couldn't resist. In this episode we're serving up six dishes inspired by southern French ingredients: mushroom arancini, Mediterranean shellfish stew, cod with beurre blanc and winter ratatouille, Toulouse sausage casserole, duck shepherd's pie and Roquefort. Then we find Occitanie wines to pair with those different dishes, neatly illustrating the diversity of the region in the process, from elegant sparkling wine to lusciously sweet Vin Doux Naturel via a brand new style of Picpoul de Pinet that we didn't know about. Along the way we hear from expert Matthew Stubbs MW plus growers Jean-Claude Mas (Les Domaines Paul Mas) and Pauline Nadal (Domaine Nadal Hainaut). Somehow we touch on manure, fried brians (yes, you read that right), Asterix, bootcamps, touchy-feely labels, wines with soul and a nitrogen generator. Thanks to the Occitanie Region for sponsoring this podcast. Just a few of the wines we feature in this episode are: Sieur d'Arques Crémant de Limoux Blason Rouge Brut NV Roc des Angles Llum 2022, Côtes Calanes Les Vignerons de Florensac Picpoul de Pinet Selection 2020 Château Estanilles Vallongue rosé 2022, Faugères Calmel & Joseph Les Terroirs La Fabrique 2021, Côtes du Brian Clos d'Elpis Elpis Route 2021, Côtes Catalanes Domaine de Rancy Rivesaltes Ambré Vin Doux Naturel 1998 We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode, including full listings of all the wines featured in the show, are on our website: Show notes for Wine Blast S5 E10 - A Southern French Feast Thanks for tuning in. Here's to the joy of wine - and cheers to you!
Our Wines of the Year format has grown into this riotous, rollicking rollercoaster of a show which we humbly offer up for your amusement and delectation. This is no shopping list. Nor is it a chest-beating exercise in showing off how #wineblessed we are. This episode is the story of a year in wine: a celebration of special bottles and special times, set against the backdrop of news, views and a lot of laughter. Featuring in this wine-soaked adventure are Dutch nuns, kiwis, Homer Simpson, talking corks, Susie in a balloon suit, gravy, Nigel the dog, a broom-brandishing Greek grandmother, Jesus and Peter's pants. We discuss wine news including the latest wine fraud hoo-ha (and a new AI tool to fight wine fakery), why Bordeaux may be uprooting 10% of its vineyard, how major foreign investment is boosting English wine and the latest research offering the tantalising prospect of solving the mystery of red wine headaches. Your listener feedback and questions get an airing, touching on English fizz, Portuguese wine, the dream of owning a vineyard in Italy, breathless Colorado winemaking - and what we do with our leftovers. Wines featured range from an Essex Sauvignon Blanc to a Japanese Pinot Noir via an 'aromatised wine-based drink' that's considerably tastier than its official designation. To cap it all we announce our BIG GONGS, which this year we've expanded to include Producer of the Year, Value Wine of the Year and, in the constant quest for ever more fun, Leftfield Wine of the Year. Atop this particular tree, though, is just one wine: our Wine of the Year. What in the world could it be?! This episode is dedicated to the memory of Phil Tuck MW, who loved nothing more than sharing great wines with friends. An inspiration to us all. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode, including full listings of all the wines featured in the show and more (particularly the good value bottles) are on our website: Show notes for Wine Blast S5 E9 - Our Wines of the Year (2023) Thanks for tuning in. Here's to the joy of wine - and cheers to you!
Odessa Black. It's the name of a (Ukranian) grape variety. But it could almost be code for the desperate times the people of Ukraine are living through. In this episode, we explore the history and current context of Ukraine, hearing first-hand insights from Tania Olevska of the Ukrainian Wine Company and Svitlana Tsybak of the Beykush winery. Despite the chaos and devastation in Ukraine, wine represents a point of hope, an expression of Ukrainian culture, terroir, identity and resilience. Although what is Europe's second largest country has a long relationship with the vine, quality wine isn't one of Ukraine's most emblematic products. That started to change after independence from the Soviet Union in 1991, and since 2010 there has been a quality revolution as a new wave of craft winemakers captured the public attention. Then came full-scale war with Russia in early 2022. But Ukraine's winemakers are refusing to be cowed. They soldier on, ministering to their vines as the relentless rhythms of winemaking insist they must. Despite the shells and rockets overhead. Despite the mortal peril that has already cost so many lives, including many from the wine community. 'We didn't pay money for our PR; we paid [with] the lives of Ukrainians for our PR,' says Tania, grimly. And yet celebrating and savouring Ukraine's new wave wines is an act of joy, resistance and solidarity in its own right. In this episode, we raise a glass for exactly this reason, and hear many an eye-opening, heart-warming story along the way. Wines we recommend include: Shabo Telti Kuruk Reserve 2022, Odessa Biologist Sukholimanskiy 2022, Kyiv Beykush Lerici Timorasso 2021, Mikolaiv Kolonist Odessa Blanc 2021, Bessarabia We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E8 - Ukraine: Wine not War Thanks for tuning in. Here's to the joy of wine - and cheers to you!
Languedoc is a wine region on the move. Sure, it's a huge region with plenty of history, some of it troubled. But there are things happening in Languedoc wine now that are innovative, surprising, intriguing and...well, delicious. In short, it's well worthy of our attention. In this episode, sponsored by AOP Languedoc, we chat to writers Rupert Millar and Rosemary George MW, and we also hear from wine growers Benoît Bertrand (Domaine de Malavieille) and Jenia Vermillard (Domaine Ampelhus). We hear of ambitious attempts to revive long lost grape varieties from the verge of extinction, and ingenious solutions to the challenges posed by climate change. We explore the region's renown for good value in its wines, consider its historic ups and downs, and look to what the future might hold. Along the way we somehow feature feather boas, Lithuania, a stray dog, the Romans, shrinking pains, finishing school, architecture, Assyrtiko, violins, agroforestry and ratatouille. Oh, and a love story. And of course it wouldn't be a normal episode of Wine Blast if we didn't taste and recommend some brilliant wines. These beauties are all AOP Languedoc wines: Chateau de Lascaux Garrigue Blanc 2021 Paul Mas Jardin de Roses Traviata 2022 Bergerie du Capucin Les 100 Pas du Berger Rouge 2020 Domaine de Roquemale Les Grés 2020 Domaine Ampelhus Languedoc Grés de Montpellier 2022 Clos des Nines L’Orée 2020 Domaine Les Aurelles Solen 2000 We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E7: The New Face of Languedoc Thanks for tuning in. Here's to the joy of wine - and cheers to you!
We're going full-on Moses mode in this episode, nailing down the ten wines you should always have at home. Of course, personal taste plays a part. You want to have wines to hand you're going to reach for - which means your favourite styles. But beyond that, it helps to have some expert insight into the bigger picture in order to always have delicious, affordable and useful wines when you need them. Our primary objective is joyous everyday drinking. But also: what works best with food, versatile wines to serve guests, give as gifts, wines that get better over time if you buy a few, ideal wines for those impromptu celebrations, wines for both summer and winter...we even introduce the notion of, 'emergency wine'. So we define our top 10 'go-to' wine staples. We're aware this is potentially controversial territory. But we also hope it's helpful too. Helping us out in this challenging task are the fine people at Waitrose, who are sponsoring this episode. Waitrose do a fine line in wine and, as we focus on these indispensable wine categories, we've chosen individual wines from their range to illustrate our decisions. When we originally ran this episode, Waitrose had a special offer on: 25% off when you buy 6 or more bottles from £6-100. For the sake of clarity, that offer has now expired (though they do tend to repeat these offers periodically). But even at the non-discount prices, these wines still represent great quality and value. So what are the ten wines never to be without? Tune in to find out... The wines featured in this episode are: Hattingley Classic Reserve Brut NV, England Saint Clair Wairau Marlborough Sauvignon Blanc 2022, New Zealand Bouchard Finlayson Crocodile’s Lair Chardonnay 2021, South Africa Leitz Rüdesheimer Magdalenenkreuz Riesling Kabinett 2022, Germany Muga Rioja Rosé 2022, Spain Joseph Drouhin Chorey-Les-Beaune 2020, France Baron de Ley Club Privado Rioja Reserva 2018, Spain Terre di Faiano Puglia Primitivo 2021, Italy Chateau Oumsiyat Mijana 2019, Lebanon Crociani Vin Santo di Montepulciano 2017, Italy Florent Rouve Arbois Chardonnay 2020, France Val di Suga Brunello di Montalcino 2016, Italy We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E6: The Ten Wines Never to be Without Thanks for tuning in. Here's to the joy of wine - and cheers to you!
English sparkling wine. We all know it's good. But how well does it age? And could this be the secret to unlocking even greater quality from what are already exciting wines? We do our best to answer these questions and more with the help of several large glasses of very fine mature English fizz - and top winemakers Cherie Spriggs and Brad Greatrix (Nyetimber) and Corinne Seely (Exton Park). We also hear the views of Clément Pierlot, cellar master at Champagne Pommery and its English offshoot, Louis Pommery England. We explore what makes an ageworthy sparkling wine (busting a few common myths along the way). And talk about how best to get ahead of the game... We recommend some of the finest examples of mature English fizz we can get our hands on - from the likes of Nyetimber, Sugrue South Downs, Hattingley Valley, Breaky Bottom, Wiston, Exton Park, Chapel Down and The Grange. Along the way we discuss magnums, lees ageing, dosage, vintage, variety, yields, storage, balance - and the value of patience. What's more, Peter gets called 'Mr Humper Dumper' by Susie and shares one of his more insightful tasting notes, which simply reads: 'GIVE ME THE MAGS!' We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E5: Ageing English Fizz - How, Why and What Thanks for tuning in. Here's to the joy of wine - and cheers to you!
It's a wine region variously described as, 'dynamic', whose wines are undergoing a quality 'revolution', and memorably compared to South Africa's uber-cool Swartland. It's also got a big old mountain on its picture postcard. Not to mention truffles galore. This is Ventoux. And we want to take you on a journey of discovery, to meet the people, explore the places, get a feel for the wines...and generally understand why Ventoux is worth your time and attention. The mountain, it turns out, is important. It makes this one of the coolest appellations in the southern Rhône, giving the wines freshness and vitality. Peter slogs (metaphorically) up to the peak to prove the point. It also helps in the ongoing efforts to adapt to climate change. As for the wines...we dive in, exploring the region's unique whites, rosés and reds, the latter constituting the majority of production. And we explore ways in which the wines are changing and evolving with the future in mind. We ask why so many outsiders have gravitated to Ventoux, experimenting and collaborating along the way. And we explore the region's value-for-money credentials. The discussion also touches on lycra, beetroot, Cinsault, wine as theatre, joy and butterflies. Oh, and did we mention truffles? This episode is sponsored by AOC Ventoux. The following producers are featured: Domaine du Tix Domaine Aymard Marrenon Chateau Unang Domaine de Fondrèche Chêne Bleu Chateau Pesquié Clos du Trias We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E4: Ventoux - Next Century Wines Thanks for tuning in. Here's to the joy of wine - cheers to you!
What are the wine books every wine lover should own? We thought about it. We argued. We drank some wine. Argued some more... And then we decided: let's go for it. No messing around: choose just the six BEST books every wine lover needs, whether enthusiastic newbie or jaded expert. It wasn't easy. But this is the DEFINITIVE listing. A lot of thought and research went into this. Even some reading. Along the way we came across some bits that stopped us in our tracks. Like Hitler's secret wine cellar, 'freak' wines, the link between a dentist's drill and the most expensive bottle of wine ever sold, fish finger sandwiches, some cheeky poetry, the 'one-night-stand' of wines... And of course the quote about the salad and the sex toy 😳 And that's from one of the most reputable voices in wine... In this episode, we heroically save you from the drivel and point you firmly towards the stuff of dreams. We choose the all-time six best wine books - plus six runners up (to make a full case of 12). With a few honourable mentions along the way. We also reveal our pet hates about wine books - and question whether books have a future at all. Perhaps, in your cheerful opinion, you believe we've got this list wrong. Maybe missed off the most life-changing publication EVER. Or you just fancy wading into the debate... Either way: do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E3: The Six Best Wine Books Thanks for tuning in. Here's to the joy of wine - cheers to you! Wines tasted in this episode Champagne G.H. Mumm Brut Millésimé 2015 Côte-Rôtie 2011, Domaine Burgaud P&J Teulier Le Cros Marcillac Lo Sang del Païs 2021
This is a tale of deception, daring, disaster...and deliverance. It also features skinny sheep and wine robots. It's the story of Marlborough, the iconic New Zealand wine region which is celebrating its 50th wine birthday, after vines were planted by Frank Yukich in August 1973. Yukich had risked personal financial ruin getting to this point. 'Wines from here will become world famous!' he declared. Shortly after which most of the vines died from drought. But no adventure story is without its supreme setbacks. And this story features everything from the Queen to gut-rot via shiny tractors. On the wine front, it's sobering to think just how far Marlborough has come in 50 harvests, from a shaky start to sensational Sauvignon Blanc and much more besides. It's a region helping set the global agenda for the wine of the future - and a tribute to the imaginative, resilient Kiwi spirit. This is a sponsored episode in collaboration with New Zealand Winegrowers. We taste and recommend the following wines from Marlborough: Brancott Estate Sauvignon Blanc 2022 Brancott Estate Chosen Rows Sauvignon Blanc 2015 Hans Herzog Zweigelt 2017 Hans Herzog Spirit of Marlborough 2016 Greywacke Sauvignon Blanc 2022 Greywacke Wild Sauvignon 2021 Lawson's Dry Hills Reserve Chardonnay 2021 Blank Canvas Reed Chardonnay 2022 Villa Maria Seddon Pinot Gris 2020 Wairau River Pinot Noir 2021 We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S5 E2: Marlborough at 50 Thanks for tuning in. Here's to the joy of wine - cheers to you!
This bonus episode may be the last in the current season (4) but it's also a first - the first time we've ever recorded the pod in front of a live audience! A lovely bunch of people came together in our home town of Winchester to drink a glass or two of fine Hampshire fizz and bombard us with searching questions, from which wines we'd recommend for a large and varied dinner party crowd to the implications of climate change for wine. They even asked us what were the most pretentious wine descriptions we'd ever used. I mean, the cheek of it... We also touched on issues ranging from 'sulfite-free' wine to no/low alcohol, our favourite Chardonnay and rosé, which are the best wine regions to visit, the rise of English wine, multi-vintage versus vintage sparkling wine - and what wines you should ALWAYS have at home. In our introduction we also feature some recent listener feedback from a Napa wine grower questioning how he should explain terroir to visitors to a professor on how microbes (yeasts) can influence a wine's mouthfeel. We also feature a plug for our sensational value charity sparkling wine - please click here if you'd like to buy a bottle or two of Hope & Glory to help us raise funds for the brilliant Marine Conservation Society. As for the live Q&A format, we could get used to it. You have been warned. Wine Blast on Tour may be coming to a speakeasy near you soon... All details from this episode are on our website: Show notes for Wine Blast S4 E25: LIVE Q&A (Winchester). Thanks for tuning in. Here's to the joy of wine - cheers to you!
This episode opens by linking Oppenheimer, Covid-19 and wine - and proceeds to go big by focusing on the small stuff. Microbes. The invisible world of yeasts, bacteria and beyond. We're just starting to understand how important microbes are in terms of defining wine style and quality. Sure, yeasts ferment grape sugars into alcohol. But they also do a whole lot more, as fascinating new research is revealing. Previously, many definitions of 'terroir' (what might be defined as a wine's 'sense of place' or perhaps 'distinctiveness') were limited to the role of soil and climate. If you were lucky, human influence garnered a passing mention. Now it's becoming clear that biology - and in particular microbiology - has more of a say in how a wine turns out than what was previously thought. Time for the textbooks to be re-written... In this episode, we talk to world-leading researchers Professor Matthew Goddard and Ignacio Belda, to get to the heart of the latest thinking and science. Turns out there is such a thing as, 'the microbial face of terroir' - even single vineyards have unique microbial signatures, and there's a proven percentage we can put to how much a wine's chemistry is influenced by that microbiome from the vineyard to the fermentation and beyond. In short, wine is the product of invisible bugs as much as it is the product of human hand or climatic and geographical phenomena. The implications are profound. Not just regarding how we define terroir. But also in terms of how winegrowers should farm to protect their unique vineyard microbiomes, how winemakers should best manage their fermentations, even how we wine drinkers should appreciate our wines (while protecting our own human microbiomes - the two can work together!) There's even talk of synthetic yeast being developed that can not only craft specific flavours in wine but also inform a winemaker when a fermentation needs to be checked... This is a fascinating field of research, one currently reaching fever pitch right now, so we report on and discuss the latest findings, which will be sure to make you think about wine in a new light. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S4 E24: The Microbial Face of Terroir. Thanks for tuning in. Here's to the joy of wine - cheers to you!
Did you know that Germany is the third largest producer of Pinot Noir in the world? Or that one in three Riesling vines in the world grow in German vineyards - and much of these are making dry, increasingly terroir-driven wines these days? There's much that's surprising, or perhaps unexpected about German wine right now. For long the sector under-performed - but a series of changes since the late 1980s (a process that's still ongoing, accelerated by climate change) has re-invigorated German wine, redefining its possibilities and forging a bright new future. There's even talk of the wines being, 'sexy' and of, 'pulling power'... All of which, plus the fact we're just back from Germany (and have had an intriguing listener question in), is the perfect excuse to explore German wine. We hear from Master of Wine and German specialist Alison Flemming plus Stefan Doktor, MD of the world-famous Schloss Johannisberg. Along the way we talk terroir, global warming, food matching, GG and the rise of dry Riesling, why 'succulent' is such a good tasting term, PIWIs, and why a swimming pool was important for a 1964 Auslese... Our thanks to Wines of Germany for sponsoring this episode and helping source some fantastic bottles for us to try and recommend. They are: Frey Pinot Blanc 2021, Rheinhessen Maximin Grunhaus Maximin Pinot Blanc 2021, Mosel Klein Riesling S Trocken 2021, Pfalz Robert Weil Kiedrich Turmberg Riesling Trocken 2021, Rheingau Pauly Lieser Niederberg Helden Kabinett 2021, Mosel Shelter Winery Spätburgunder 2020, Baden We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S4 E23: Germany's Pulling Power. Thanks for tuning in. Here's to the joy of wine - cheers to you!
It's a wine word almost everyone uses - but no one really knows what it means, what causes it, or where it's come from. It makes some people angry, it leaves others mystified - but some adore the term and can't get enough of it. Is this yet another example in wine of (as one listener calls it), 'superstition, witchcraft and myth' that is nothing more than, 'absolute b*llocks'?! Welcome to the big 'minerality' mystery. In this episode, we dare to dive headlong into the snakepit of confusion, ambiguity and downright mystery that is the notion of 'minerality' in wine. But we're not alone. We've recruited the likes of sensory scientist Dr Heber Rodrigues and writer Meg Maker to enlighten us with the latest research and thinking on this intriguing topic. We ask questions like: what makes a wine mineral? What do people mean by the term? Which wines in particular tend to show mineral characteristics? Is it a good or a bad thing? Is it a vineyard or winemaking phenomenon? Ultimately - should we get rid of it, or cherish it? We taste two wines in order to put our own language under the microscope. There's an element of mud-slinging and mutual recrimination before we manage (more or less) to define what we mean by minerality. We also give a final judgement on whether, in our view, minerality should be part of the wine lexicon or not. The result...may surprise you. Wines tasted in this episode UVC Chablis Premier Cru 2010, Esprit de Chablis, 12.5% Anhydrous Afoura Santorini Assyrtiko 2021, 14% We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S4 E22: The Mystery of Minerality. This episode is dedicated to Dr Wendy Parr, a leading light in the world of sensory perception and wine. Thanks for tuning in. Here's to the joy of wine - cheers to you!
We all know port. But there’s a whole universe of fine Portuguese table wine out just waiting to be explored. It’s far less known but certainly no less exciting…so we dive in. Peter’s fired up after a recent trip to host a masterclass in Porto, where he tasted wines back to 1978 and recorded with a selection of Portugal’s top wine talent, from Dirk and Daniel Niepoort to Sandra Tavares, Luis Pato, Susana Esteban and Tomas Roquette. Once back, he made sure to call in some special wines to taste and share on air, including the legendary Barca Velha, Portugal’s most famous red – a wine that launched a thousand bottles… It’s not a wine you get to see very often, let alone taste, so this is a privileged insight. Let’s not beat around the bush: this is a tasting featuring a healthy amount of disagreement. These are undoubtedly fine, characterful, often intriguing wines – but they can (clearly) polarise opinion. We explore the reasons why. Also featured in this episode are (sometimes anguished) listener feedback about our Santorini mini-series, the ‘Porta 6 effect’, Maserati, roof-hoping, Javier Bardem, field blends, ozone, and a €1,000 magnum. Peter gets a blind-wine challenge live on air – and we also touch on how to lose €10m with one word… Wines tasted in this episode Luis Pato Vinhas Velhas Branco 2022, Bairrada, 13% Susana Esteban Procura Branco 2020, Alentejano, 13% Niepoort Redoma Branco 2021, Douro, 11.5% Meandro do Vale Meão 2020, Douro, 14% Mouchão Tonel 3-4 2013, Alentejo, 14.5% Barca Velha 2011, Douro, 14.5% We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below). All details from this episode are on our website: Show notes for Wine Blast S4 E21: Portugal's Fine Wines - Here Be Treasures. Thanks for tuning in. Here's to the joy of wine - cheers to you!
‘From virtually any soil a high-quality wine can be made. The use of geology to promote the quality of a wine is thus merely a marketing tool.’ This is an episode that may ruffle a few feathers. We speak to two wine-loving geologists, Professor Alex Maltman and Dr Geert-Jan Vis (the latter responsible for the quote above). Both of them raise serious questions about the line the wine world often endorses about how geology (think: limestone, schist, granite) influences wine. Vis calls the notion that geology and soil influence wine style, ‘romantic b*llocks’. Maltman says it’s, ‘over-hyped’ and writes, ‘simply saying a wine comes from a particular rock doesn’t convey anything about what I might expect from a wine.’ And yet we regularly see wine literature talking about limestone or granite, Kimmeridgian or Jurassic (and so on) and linking this explicitly to wine quality and style. And this isn’t even to get started on the topic of ‘minerality’ in wine… So what gives? What’s really going on here? To what extent can geology and soil be seen to impact the vine and wine? Or, to flip it round, to what extent do experts think that the role of geology and soil is over-rated and misunderstood when it comes to wine? It’s important to say we’re not being deliberately controversial or trying to undermine the concept of terroir (the notion that specific places produce wines with specific characteristics). What we’re doing is asking questions and challenging a set of prevalent assumptions which we feel is…well…questionable. We’re aware this episode might provoke debate so please feel free to get in touch. Send us a voice message via Speakpipe or you can find more details to get in touch on our website. All details from this episode are on our website: Show notes for Wine Blast S4 E20: No Schist Sherlock - How Wine Gets Rocks Wrong. This is the first in a loosely-connected series of programmes in which we’ll tackle tricky or controversial issues in wine, from minerality to microbiology and yeasts. All with the aim of provoking informed debate, challenging questionable opinions and seeking clarity above all. Thanks for tuning in. Here's to the joy of wine - cheers to you! Ps and if you don’t know what petrichor is – we’ve got the answer…
Santorini's future is in jeopardy. This ancient, famous island vineyard risks being lost beneath the tourism industry's bulldozers. So how can its wine community fight back? By making exceptional, characterful, inimitable wines and selling them to the world, that's how. In this episode (our 100th Wine Blast programme, appropriately enough!) we dive into what makes Santorini's wines as distinctive and unique as they undoubtedly are. From the steely, majestic dry Santorini Assyrtiko to the sumptuous vinsantos and all the curios in between, this is a vibrant wine scene that's only getting more diverse and quality-focused. Taking in views form the younger generation as well as more experienced hands, we discuss eye-opening topics from how the minerality of Santorini wines is exacerbated by the salt blown in off the sea to why Burgundy might be growing Assyrtiko soon. Along the way we touch on orange wine, flor, tasting an 1847 Santorini Assyrtiko, amphorae, alcohol, the future - and Peter somehow signs up for hard manual labour. This episode is the second and final installment in a sponsored mini-series in collaboration with Wines of PDO Santorini. All details from this episode are on our website: Show notes for Wine Blast S4 E19 - Santorini: Wines to Save an Island. Please do keep your comments and questions coming! Send us a voice message via Speakpipe or you can find more details to get in touch on our website. Thanks for tuning in. Here's to the joy of wine - cheers to you!