Wine Blast with Susie and Peter

It's popular, it's pleasurable - and it's much misunderstood. Rosé is having a moment and yet the myths remain pervasive.

That's our cue to ride to the rescue, busting a host of rosé myths as we go, shooting down cardinal sins from the hip, and urging a radical re-think of rosé all round.

We hear from rosé experts Elizabeth Gabay MW and Ben Berhneim as well as fifth-generation producer Caroline Deforges of the world-famous Clos Cibonne estate in the south of France.

Rosé is often patronisingly dismissed as simple and forgettable. Party plonk best drunk pool-side, ideally while wearing a bikini. And yet, alongside the rise of pink Prosecco and posh Provençal super-cuvées, there's a rosé revolution going on that you really don't want to miss.

As one of our interviewees puts it: 'open your mind' and 'you will be surprised!' So here's to freeing our minds and drinking the sunset! We also recommend a bunch of brilliant rosé wines so you can join in the fun.

Thanks 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 contact info, together with all details from this episode including all wine recommendations, on our website: Show notes for Wine Blast S5 E24 - We Need To Talk About Rosé

Instagram: @susieandpeter

Wine can seem tremendously unimportant at a time of war. At what is a torrid time in the Middle East, we wanted to check in with three winemakers - from Palestine, Israel and Lebanon - and ask: can wine really be a source of positivity during troubled times?

What we hear in this episode may surprise you. It's a departure from our regular format - a bonus extended edition - because we wanted to give proper airtime to these powerful, nuanced, important interviews. Wine has more history in the Levant than in almost every other place on earth, bar the Caucasus. Its revival in recent years has been intriguing and exciting. So what is its place now that conflict is raging?

Wine is a conversation starter. There is value in talking. We wanted to take the time to listen - and so we thank Sari Khoury (Philokalia), Eran Pick MW (Tzora Vineyards) and Faouzi Issa (Domaine des Tourelles) for taking the time to talk and share their forthright views with us.

Here are a few sample quotes: 'We have so many things to do in this beautiful world rather than killing people,' 'I'm extremely confused - we're in shock, a post-traumatic period that we don't have any solution,' 'The biggest challenge is to make wine during war,' 'Survival comes first,' 'We're quite minimalistic with our expectations,' 'I'm sure wine could bring people together - it's a fact,' 'I'm making the wine - but the wine is making me in the process,' 'Try to taste our wines - and understand the story from all sides,'  'Let the wines speak.'

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E23 - Wine and War: Palestine, Israel and Lebanon

Instagram: @susieandpeter

Wine brings pleasure. But for some it can also prove painful. Red wine is particularly problematic for a proportion of the population, with just a few mouthfuls bringing on swift and excruciating headaches.

Now scientists think they may finally be on to why. In lab experiments, they've identified a compound in red wine that impedes the breakdown of alcohol by the liver and causes a build-up of toxic acetaldehyde in the bloodstream. Human trials are still needed for confirmation - but these are exciting findings.

In this episode, we discuss these results with the scientists behind them: Professor Andrew Waterhouse and Dr Apramita Devi from the University of California, Davis.

As for the BIG question - which red wines might be safer for sufferers - there's good news. The experts actually recommend cheap rather than pricey red wines. Yes, you read that right: the boffins are endorsing the bargains! We explain why as well as providing some top tips for bargain basement reds - we also touch on the tantalising prospect of how this research may help us understand hangovers too.

A final note: research like this costs money and yet neither governments nor big companies want to fund it (a crying shame). As a result, the team at UC Davis has launched a Crowdfunder. If you'd like to contribute, or find out more, click here: Red Wine Headaches Project

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E22 - Red Wine Headaches: A Eureka Moment?

Instagram: @susieandpeter

If Rías Baixas is famous for one thing, it's characterful, invigorating white wine based on the superstar Albariño grape - described in this episode by one winemaker as a variety that can take you, 'from the swimming pool to the Michelin-starred restaurant.'

Its blossoming popularity over recent decades has given rise to imitators all around the wine world - so what is it that makes Rías Baixas Albariño special, and why? Is there more to the story than just Albariño here? Who's doing exciting things? And what does the future hold?

In this second and concluding part of our two-parter, sponsored by DO Rías Baixas, we ask the big questions of key growers including Vicky Mareque (Pazo Señorans), Isabel Salgado (Fillaboa), Lúcia Barbosa (Adegas Galegas), Lucia Freire (Santiago Ruiz) and Natalia Rodríguez (Señorío de Rubiós). We also feature a number of outstanding wines, from Fillaboa's 1898 to Selección de Añada (2014 and 2003) by Señorans.

We cover everything from terroir, subzones, blends, experimentation, oak, climate change, competition and more. Peter goes on a breathless wander and at one point comes up with the line: 'You've been Albariñoed!' You need to listen to get the full context...

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E21 - Rías Baixas: Albariño with Attitude

Instagram: @susieandpeter

What do bagpipes, rain, witches, pilgrimage, lampreys and Albariño all have in common? Not much really - but they are all featured in this episode on Rías Baixas, the intriguing wine region in north-west Spain famous for its seafood, verdant landscapes and refreshing, brine-tinged white wines.

Historically, this was always a remote region of hardy fishermen and misty hillsides. But since the 1980s a wine revolution has been taking place, majoring on a distinctive style of Albariño we wine drinkers have lapped up, and propelling the official appellation vineyard from a tiny 237 hectares in 1987 to 4,480 hectares today.

In this first instalment of a sponsored two-parter with DO Rías Baixas, we get a feel for the place, its people, history, food and wines. We explore the region's famous whites, recommending some as we go, but also explore the lesser known reds and sparkling wines.

Peter has a run-in with a sea urchin and a particularly pungent lamprey stew, and we hear from Stephanie Schilling (Santiago Ruiz), Susana Pérez (Pazo San Mauro), Fernando Oubiña (Mariscos Laureano), Natalia Rodríguez (Señorío de Rubiós), and Lúcia Barbosa (Adegas Galegas).

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E20 - Rías Baixas: Mists, Myths and Mariscos

Instagram: @susieandpeter

How and why is the global wine scene in a bit of a state? Why is wine threatened by weight-loss drugs and smartphones? Does drinking high quality wine make you happier - and does light drinking increase longevity?

This is our periodic programme where we catch up on the more intriguing wine news,  pondering everything from weighty matters (as above) but also touching on lighter-hearted fare. Such as an Italian restaurant  offering diners free wine in exchange for locking away their phones, an airport planning to build a vineyard on its roof, and  whether cling film removes cork taint...

We also play our very fun 'Guess the Word in the Wine Headline' game (sommeliers,  divorce and Merlot in the bath feature this time round). Plus, we recap on all the reaction and headlines following our Light Strike pod. And we hear your views and questions, which lead us to talk about Ukraine, a potential Wine Blast cookbook, orange wine and the SWEATS (not what you think - but still scandalous).

Thanks for tuning in. We love to hear from you so please do get in touch! Particularly since in this episode we ask you what quirky wine slang you use in your house (and what it means) and what wine you'd pair with which household activity (the quirkier the better). Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E19 - News & Views

Instagram: @susieandpeter

There's a new wave of English and Welsh wine producers disrupting the neat and tidy order of the classic UK wine scene. Guerrilla producers - cool kids who aren't afraid to go off-piste and craft dangerous, divisive wines packed full of quirks and kinks. Their attitude? It's better to be naughty than nice. As one winemaker says - he wants to make, 'wines with a cheeky smile.'

In this wide-ranging episode we dive headlong into this world of creativity, experimentation and free thinking. Our journey takes us from wines made under a London railway arch to sheep savaging vines in a Welsh hillside - and we taste everything from orange wines to pet nat, col fondo, 'grower' English fizz and, 'purple Welsh bubbles.'

Interviewed in this episode are Tommy Grimshaw (Langham), Susan and James Kinsey-Jones (Whinyard Rocks), Jose Quintana (Vagabond) and Sergio Verrillo (Blackbook). Also featured are producers Domaine Hugo, Westwell, The Wharie Experience and Ancre Hill.

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E18 - UK Wine's Counterculture

Instagram: @susieandpeter

Not many wines ascend to the status of 'icon'. But Sassicaia is one of them.

The beauty is that it's not a flashy wine - quite the opposite ('old school' might be a more appropriate description). What's more, its ascent to the wine stratosphere is largely accidental - this scented, elegant Bordeaux blend from Bolgheri in coastal Tuscany was only ever intended as a quaffing wine for friends and family on the Tenuta San Guido estate, a farm initially dedicated to breeding horses, growing crops and a wildlife reserve.

How times change. In this episode, we peek behind the scenes of Sassicaia, asking what really makes this fine wine tick, talking to the key people, tasting the top vintages, busting myths and asking the difficult questions. Price is one - it's gone up significantly of late. Fraud is another - Italian police recently broke up a gang running a fake Sassicaia operation to the tune of ?2m. Priscilla Inchisa della Rochetta, Brett Flemming and Nicolas Clerc MS shed light on all these issues and more.

Along the way, we recommend our all-time favourite Sassicaia vintages, and touch on things like the 'secret' Sassicaia, The Divine Comedy, sommeliers kissing each other, Desperate Dan, World Cup penalties, Italian stallions and lobster pie.

Thanks 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 contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E17 - Sassicaia: The Insider's Guide.

Instagram: @susieandpeter

It's called 'The Grenaissance'.

This exhilarating revival of the grape variety known as Garnacha in Spain and Grenache in France, once the world's fourth most widely planted wine grape, which has gone from workhorse to show pony in the blink of an eye. How come? What's changed? Who's leading the charge and fuelling the new wave? And what's this we hear about inherent suitability vis a vis climate change?!

We ask all these questions and more, focusing on the epicentre of Grenache renaissance: Spain. We hear from leading Spanish wine lights Sara Perez, Fernando Mora, Alvaro Palacios and Norrel Robertson, among others. A fair few delicious recommendations litter the chat, during which we also dwell on love, diamonds, mastication, stems, Samurai - and the will of the cosmos.

Thanks 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 E16 - Going Gaga for Garnacha.

Instagram: @susieandpeter

From big brand to fine wine - it's no exaggeration to say that grower champagne has changed the notion of what champagne can and should be.

Pioneers like Francis Egly of iconic grower champagne Egly-Ouriet have invested huge amounts of time and money prioritising their vineyards, relentlessly focusing on quality and terroir expression in their wines - and ultimately going up against the big Champagne houses. It's a brave move, but one that is reinvigorating the region and attracting many converts to the cause.

In this episode we chat with Francis Egly and his daughter Clemence to hear their thoughts on why it's important to harvest their grapes ripe, age their bottles extensively and see the process through from growing grapes to selling their wine. We also hear from Charles Lea, owner and director of respected London wine merchant Lea & Sandeman, on how a lockdown trip to Champagne saw him move away from the 'boring' big production houses and embrace the growers' cause.

Along the way, we provide the context and analysis, and taste through a number of quite stunning grower champagnes - including an exclusive taster of a new Egly-Ouriet wine that's not yet been released on the UK market...

This episode is sponsored by Lea & Sandeman. We're very grateful 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 E15 - Grower Champagne with Lea & Sandeman.

Instagram: @susieandpeter

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 Sa?a 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 Mle?nik, Vagabond and Dario Prin?i?. 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.

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. 

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, SicilyBurja 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 Sa?a 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 NVRoc des Angles Llum 2022, Côtes CalanesLes Vignerons de Florensac Picpoul de Pinet Selection 2020Château Estanilles Vallongue rosé 2022, FaugèresCalmel & Joseph Les Terroirs La Fabrique 2021, Côtes du BrianClos d'Elpis Elpis Route 2021, Côtes CatalanesDomaine 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, OdessaBiologist Sukholimanskiy 2022, KyivBeykush Lerici Timorasso 2021, MikolaivKolonist 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, EnglandSaint Clair Wairau Marlborough Sauvignon Blanc 2022, New ZealandBouchard Finlayson Crocodile?s Lair Chardonnay 2021, South AfricaLeitz Rüdesheimer Magdalenenkreuz Riesling Kabinett 2022, GermanyMuga Rioja Rosé 2022, SpainJoseph Drouhin Chorey-Les-Beaune 2020, FranceBaron de Ley Club Privado Rioja Reserva 2018, SpainTerre di Faiano Puglia Primitivo 2021, ItalyChateau Oumsiyat Mijana 2019, LebanonCrociani Vin Santo di Montepulciano 2017, ItalyFlorent Rouve Arbois Chardonnay 2020, FranceVal 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 TixDomaine AymardMarrenonChateau UnangDomaine de FondrècheChêne BleuChateau PesquiéClos 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 2015Côte-Rôtie 2011, Domaine BurgaudP&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 2022Brancott Estate Chosen Rows Sauvignon Blanc 2015Hans Herzog Zweigelt 2017Hans Herzog Spirit of Marlborough 2016Greywacke Sauvignon Blanc 2022Greywacke Wild Sauvignon 2021Lawson's Dry Hills Reserve Chardonnay 2021Blank Canvas Reed Chardonnay 2022Villa Maria Seddon Pinot Gris 2020Wairau 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!

'My wife suggested we make wine. I think in the hope of cutting down our wine bill...'

It's classic John Malkovich. The wit as dry as his aged Provençal Pinot Noir rosé (yes, you read that right).

In this epic episode, we get to know John Malkovich the famous actor of stage and screen - but also John Malkovich the fashion designer, the theatre director, and most importantly John Malkovich the wine producer.

This truly is a man for all seasons. But Malkovich seldom abides by convention - and his wine venture in the south of France, Les Quelles de La Coste, typifies this approach. He's planted atypical wine grape varieties like Cabernet Sauvignon, Carmenere - and (whisper it) Pinot Noir. He's even blending them together...

For the wine classicists, this is nothing short of vinous heresy.

So the big questions are: Is this just another cookie-cutter celeb wine project, or is it different? What are the wines actually like? Come to that, what's John Malkovich actually like?

Join us as we pose the tricky questions, hear from the man himself and give our verdict on the wines.

Along the way, John advises wine producers how best to launder money, defines what talent is, explains why he doesn't 'do' pride, identifies the greatest honour of his working life and tells a horror story of how he lost his 'spectacular' 2017 Cabernet.

We also touch on topics as diverse as the Marquis de Sade, fabric collecting, beer chugging, 'boom boom' wines, the importance of details, and how making wine can break your heart.

As the man says: 'I don't consider anything I do particularly provocative. It's just what I do. Which just seems to provoke people...'

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 E1: The John Malkovich EXCLUSIVE.

Thanks for tuning in. Here's to the joy of wine - cheers to you!

Foot note: This episode, and the entire Season Five of Wine Blast, is dedicated to the memory of Phil Tuck MW.

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, RheinhessenMaximin Grunhaus Maximin Pinot Blanc 2021, MoselKlein Riesling S Trocken 2021, PfalzRobert Weil Kiedrich Turmberg Riesling Trocken 2021, RheingauPauly Lieser Niederberg Helden Kabinett 2021, MoselShelter 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!

Let's go on an adventure to a place variously described as, 'Like being shot to the moon with a glass of fine wine in your hand' and where, 'you basically have the personality of an active volcano in your glass.'

Santorini is arguably the ultimate wine destination - a windswept, arid, infertile outcrop of an island in the glittering Aegean Sea. Stunning - but bleak, and where the memory of one of the most violet volcanic eruptions in human history can not only be seen but also tasted in your glass.

Wine is one of the few crops to thrive here, albeit at the cost of back-breaking labour and marginal profitability due to tiny yields and regular setbacks. The island's historic sweet vinsantos have most likely been enjoyed for thousands of years - the dry whites made from the majestic, fierce Assyrtiko grape are astonishing symphonies of bracing acidity, steely structure and salty minerality.

These are true jewels in the wine world's crown. One producer speculates, with good reason, that Santorini, 'is the oldest vineyard on the planet.' Phylloxera-free, you see... Hence the Jurassic Park reference.

For Peter, Santorini Assyrtiko is the ultimate food wine, able to pair with everything from delicate oysters to rich lamb and beyond. No wonder one wine grower describes this place as, 'the Mecca of wine'.

But all is not well in wine paradise. Climate change batters the vineyard in the form of heatwaves and hail. Mass tourism threatens not only to overwhelm the island's infrastructure and drain the workforce but, more critically, erase vineyards permanently as land is sold to developers.

The result is that Santorini's vineyard has declined by a third between 2005 and 2022. 'Sometimes in Santorini it feels like we're forgotten by God' commented one local wine producer.

Now, though, the island's wine community is fighting back. In this first episode of a two-part mini-series in collaboration with Wines of PDO Santorini, we set the scene - taking in the island's intriguing history, exploring the bizarre vineyards, talking to key wine producers, and not shying away from the challenges the island's wine community faces.

As for how the wine producers are fighting to ensure wine's survival, we discover plans to declare the entire island's production organic - which would be the first ever entire PDO appellation to do such.

There's also a UNESCO application in the pipeline - and plans to raise prices in order to ensure the survival of the vineyard.

Don't miss the next and final episode in this mini-series, where we explore Santorini's fierce, remarkable grapes, wine and food - and look to the future, both in terms of challenges but also reasons to be hopeful.

All details from this episode (including photos of these unique kouloura basket vines) are on our website: Show notes for Wine Blast S4 E18 - Santorini: Wine's Jurassic Park.

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!

What wine news is worthy of your attention? How should you warm up your (fine) wines in an emergency? What wines are really worth paying silly money for? And which wines should we have loved...but didn't? 

These are just some of the questions we dive into in this Listener Q&A episode, where we respond to your brilliant comments, feedback and questions.

And we field one other question too: are we even married to each other?!

No spoilers here... Suffice it to say that along this particularly fun ride we touch on subjects as diverse as Japanese wine anime Drops of God, wildfires in Chile, Michel Roux Jr, marriage counselling, Cahors, Malcolm Gladwell, alternatives to Grange, our infamous 20-20 wine rule, re-writing wine's ancient history, Leonardo di Caprio - and 'pan-gate'.

We also ask that most critical of questions: are you a wine cuddler...or a wine microwaver?

All details from this episode (including the juicy photos and tweets we refer to in this episode) are on our website: Show notes for Wine Blast S4 E17 - News & Views 1.

Given this episode is all about your comments and questions, please do keep them coming! We'd love to hear your views on our subscription plans too. Do 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!

Chardonnay polarises people. But times change and this is a grape that's moved on - arguably nowhere more so than in New Zealand, which in recent years has started to deliver quality, diversity and great value in spades.

It's timely, too, given the supply shortages and booming prices of the wines from Chardonnay's motherland in Burgundy.

We're Chardonnay superfans and we've been licking our lips at how far and fast New Zealand Chardonnay has evolved lately. So it's exciting to hook up with New Zealand Winegrowers for this sponsored episode charting that dramatic evolution and exploring why there's more to the land of the long white cloud than Sauvignon Blanc and Pinot Noir.

New Zealand wine superstars Michael Brajkovich MW (Kumeu River) and Master Sommelier Cameron Douglas give us the inside track, full of eye-opening insights and informed opinion. Including the following quote: 'I'm just gonna come out and say it: New Zealand Chardonnay can outclass Burgundy.'

There's a bit of geeking out about Chardonnay winemaking - from oak barrels to malolactic fermentation - all with the aim of better understanding this most shape-shifting of grape varieties, and why New Zealand is doing such a good job with it (clue: a cool climate is key).

We also dive into the fascinating topic of that much sought-after (and also misunderstood) character in Chardonnay sometimes referred to as, 'reductive', 'struck match', 'toasty' or 'flinty'. We wrestle with the vexed issue of how to refer to it and come up with an absurd but catchy alternative...

Along the way we touch on how the devastating Cyclone Gabrielle has impacted the country as well as vintage 2023. You can support by donating to the Cyclone Gabrielle wine relief funds or buying and drinking wines from the most affected areas like Hawke's Bay and Gisborne - which ties neatly into our theme given Chardonnay is the leading variety in both those regions.

Finally, we taste and recommend some favourite New Zealand Chardonnays including:

Wairau Cove Chardonnay 2021, GisborneEsk Valley Seabed Chardonnay 2019, Hawke's BayKumeu River Estate Chardonnay 2021, AucklandKumeu River Coddington Chardonnay 2021, AucklandNeudorf Tiritiri Chardonnay 2019, NelsonBlank Canvas Reed Vineyard Chardonnay 2021, MarlboroughGreywacke Chardonnay 2019, Marlborough

All details from this episode (including further wine and producer recommendations) are on our website: Show notes for Wine Blast S4 E16 - Ahead of the Curve with New Zealand Chardonnay.

We'd love to hear from your views on this or any other wine issues - do 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!

Could it be true?! No more hangovers is a tantalising notion, a Holy Grail for many drinkers. But how could this happen, and what would it mean for the world of booze and wine?

Join us as we dive headlong into the enthralling world of hangover hacks (including at least one credible ?remedy?) and explore the new breed of so-called functional drinks, which promise to deliver the buzz of booze without the bad effects.

But do these functional drinks and hangover hacks actually work? We put our bodies on the line in the name of research ? and deliver our verdict.

Illuminating the subject is Professor David Nutt, an expert of global renown on the effects of alcohol on the brain who?s developing a novel synthetic alternative to alcohol (Alcarelle) as well as a range of functional botanical drinks (Sentia).

That said, he freely admits to enjoying a glass or two of full-bodied red at the weekend?and boldly identifies, ?the best way to minimise a hangover?. Gold dust!

?Alcohol is the ultimate social drug,? comments Nutt. ?But we can improve on alcohol??

During the course of this intriguing discussion, we consider the role and effects of adaptogens as well as the vital but largely unknown GABA neurotransmitter and how the GABA system might be crucial to the new wave of functional drinks.

Somehow we also manage to touch on horse-riding, space ships, drunken rats, expensive spas, the Nobel Prize, protozoa, hyper-glutamatergic state, the microbiome and whipping yourself with a birch branch in a sauna.

We?d love to hear your thoughts on this topic ? be it hangover remedies or your experiences with functional drinks. Give us a shout!

Here are the functional cocktails we taste in this episode:

Edi Spirited and tonicSentia SunLivener BelliniSentia Spice

All details from this episode (including further wine and producer recommendations) are on our website: Show notes for Wine Blast S4 E15 - The End of the Hangover?

We'd love to hear from your views on this or any other wine issues - do 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!

Every wine lover craves great Pinot Noir. Burgundy is ever pricier and scarcer. So where to look?

Australia might not seem the obvious destination for Pinot Noir. It?s better known for hefty reds (think: Shiraz, Cabernet), historic styles like Hunter Semillon or its heroic ?stickies? (sweet and fortified like Rutherglen). 

And if there?s a Burgundian variety closely associated with Oz, it?s Chardonnay.

And yet?over the last few years, Ozzie Pinot Noir has come on leaps and bounds to capture the zeitgeist and become the grape everyone?s talking about. From Tasmania to Yarra, Mornington, Adelaide Hills and beyond, this is a grape helping re-define modern Australian wine and offering wine drinkers a glimpse of wine nirvana.

In this sponsored episode with Wine Australia, we talk to writer Matthew Jukes, grower Mac Forbes and sommelier Jane Lopes to tell the story of how and why Australian Pinot Noir has gone from zero to hero, and what the future holds. 

We talk terroir, regionality, climate change, sustainability, winemaking ? and tackle the elephant in the room, value for money. (There?s also mention of tomato throwing, UV, the Holy Grail, stomping, the God complex, DNA ? plus Susie admits she loves a wine more than Peter...)

As ever, we taste and recommend some favourites which capture the impressive diversity and sheer thrill of Ozzie Pinot Noir, including:

Heirloom Vineyards Pinot Noir 2021, Adelaide Hills, 13.5%Ben Haines 'Colour Block' Pinot Noir 2021, Yarra Valley, 11.5% JC?s Own Morialta Vineyard Pinot Noir 2020,  Adelaide Hills, 14.5%Giant Steps Applejack Vineyard Pinot Noir 2021, Yarra Valley, 13.5% Tolpuddle Vineyard Pinot Noir 2021, Coal River Valley, Tasmania, 13.5%

This episode contains the memorable quote: 'Why fart around with Burgundy when you can buy this?!'

All details from this episode (including further wine and producer recommendations) are on our website: Show notes for Wine Blast S4 E14 - Australian Pinot Noir Comes of Age.

We'd love to hear from your views on this or any other wine issues - do 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!

This podcast is GOOD FOR YOU! Don?t let anyone tell you otherwise...

In this mind-blowing episode we have an exclusive interview with the world-famous Professor Tim Spector, expert in the human microbiome - this population of friendly microbes that lives inside all of us and which acts almost like an extra organ, boosting our immune system, fighting disease and even influencing our mental health.

According to Spector, these microbes are so numerous and influential that we're all effectively, 'half human, half bug.'

Spector has studied how what we eat and drink influences our gut microbiome and thus our health - and the good news is that red wine drunk daily in moderation can definitely boost our microbiome in beneficial ways. Hallelujah!

So, it's a case of: Eat, Drink Red and Be Merry. But not too merry...

This is an episode not to miss! Other questions we explore include:

Why red wine is better for our health than white wine or other forms of boozeHow much is too much when it comes to wine and healthWhy we may need to re-think the concept of 'hazy' wine or decanting (to take wine off the sediment) given it's thought that even dead yeast cells can be good for us How fermentation is key to health benefits because it increases the complexity of polyphenols Why wine could be the source of the ultimate health drinkWhy drinking as many different red grape varieties as possible is a good idea because each will nourish different microbes, and diversity is key for healthWhy we need to take official government health advice (and those peddling supplements) with a pinch of saltHow people playing around with precision fermentation, microbes and other modern techniques will revolutionise wine and beer in the next few years

Along the way we talk natural wine, polyphenols, wild ferments, sweet spots, long lunches, hangovers and Big Ben. As ever, we find time to enjoy and recommend a few bottles of wine (and benefit our microbiome while doing so). In this episode we have:

Clos Basté Madiran 2019, FranceChâteau Montus Madiran 2016, FrancePlaimont L'Empreinte de Saint Mont rouge 2018, FranceCatena High Mountain Vines Malbec 2017, Argentina

All details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E13: Wine and Your Microbiome - A Recipe for Health?

We'd love to hear from your views on this or any other wine issues - do send us a voice message via Speakpipe or you can get in touch via our website.

Thanks for tuning in. Here's to the joy of wine - cheers to you! 

Stuff is going down in Beaujolais.

Natural wine is a hot trend. Beaujolais Nouveau is re-inventing itself. The top sites have never made better wine. A new generation is revitalising the scene. Geological research has revealed eye-opening results. And growers aren't afraid to throw caution to the wind (Côte Rôtie barrels and Sciacarello anyone?!)

Phew.

It's also newsworthy: the region is submitting its first ever application for the top sites to be designated Premier Cru, the highly-prized status afforded only to some of the finest vineyards in Burgundy.

We get the low-down on all of this courtesy of dogged investigative work (yes...we do include drinking wine under that heading...) as well as interviews with leading growers Grégoire Hoppenot and Xavier Thivolle plus Caroline Santoyo of Inter Beaujolais and David Roberts MW of Goedhuis & Co.

We also throw in some factoids. For example, did you know that until World War II, a bottle of good Moulin-à-Vent Beaujolais cost the same as a bottle of Vosne-Romanée Premier Cru?! Or that Beaujolais is considered to be one of the original heartlands of natural wine, home to a 'viticultural prophet'?

This is a sponsored episode with Inter Beaujolais - it's a topic we've been longing to cover for a while so fantastic to have an opportunity to catch up with the latest from what is a dynamic and multi-faceted region.

Topics under discussion include Gamay, gobelet, Beaujolais as an alternative to ever-pricier Côte d'Or Burgundy, lieux-dits, The Last of Us, pink granite, the ten famous Beaujolais 'crus' and carbonic maceration.

And after all that we're in need of refreshment so taste and recommend a selection of truly outstanding Beaujolais wines (details in full show notes), including:

Les 3 Madones Beaujolais-Villages 2021, Cave du Château des Loges GAM Beaujolais-Villages 2021, Domaine Lathuilière-Gravallon Fleurie Roche Guillon 2019, Domaine de Fa Morgon Côte du Py 2020, Jean-Marc BurgaudFleurie 2021, Julien SunierMorgon Eponym 2021, Jean Foillard

All details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E12 - The New Beaujolais.

We'd love to hear from your views on this or any other wine issues - do 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! 

Has Burgundy gone bonkers?!

Off the back of a nightmare 2021 season, wines are in shorter supply than ever - so prices have gone through the roof.

Again.

The wines are unquestionably good. That's what Burgundy does. But as the region's wines gradually become ever-more scarce and atypical - and ever-less affordable - how long will wine lovers stick with Burgundy? Will we look back in 20 years and say: that was the tipping point when Burgundy finally lost touch with reality?!

These are just some of the no-nonsense questions we're posing in this fresh take on an archetypal wine region where bucolic tradition is increasingly on a collision course with fast-moving  reality. 

We explore the 2021 vintage as a springboard to discussing the bigger picture in Burgundy - in which climate change looms large, as does the issue of pricing (with a bit of mysterious vine death along the way). Stardust gets a mention.

As for the wines - will we see Chardonnay being replaced by the likes of Savagnin, and Pinot Noir being supplanted by Gamay, Syrah, or even Nebbiolo.?!

We grill Burgundy experts David Roberts MW (Goedhuis) and Jason Haynes (Flint Wines), as well as growers Florent Rouve and Caroline Drouhin of Domaine Drouhin-Laroze in Gevrey-Chambertin.

What's more, we give our verdict on the 2021 wines and give some top tips both from that vintage and more general (but still delicious) drinking Burgundy we've discovered lately. (Also some ideas on alternatives to Burgundy.) You can find a full list of our recommendations in both these categories on our website (link below) - meantime the highlights we recommend in the pod are:

White: Les Héritiers du Comte Lafon Viré-Clessé 2021 (c£28 per bottle, J&B): nutty, gorgeous whiteRed: Jean-Pierre et Vincent Charton Bourgogne Rouge Champ de Perdrix 2021 (c £19-20, Goedhuis): more funky natural style but sappy and savoury, grippy, perfumedRed: Drouhin Laroze Gevrey Chambertin Dix Climats 2021 (£58 per bottle, J&B): splashing out, but beautifully fragrant and classic red Burgundy

General drinking Burgundy

White: Lequin-Colin Bourgogne Chardonnay 2020 (£19.50, Stone Vine & Sun)Red: Domaine Vaudoisey Bourgogne Rouge 2020 (£19.25, Private Cellar)Red: Sylvain Pataille Marsannay Rouge 2018 (£23.50, Wine Society) OR Domaine Derey Freres Marsannay Champs Perdrix 2018 (£23.50, Lea & Sandeman)

All details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E11 - Burgundy: The Tipping Point?

We'd love to hear from your views on this or any other wine issues - do send us a voice message via Speakpipe or you can find more details to get in touch on our website.

Thanks for joining us - here's to the joys of wine, and cheers to you! 

Self-improvement - via a wine glass. With a side helping of 'vinous Kama Sutra'. 

But we're getting ahead of ourselves...

In our last episode we explored what we wine lovers want from the year ahead. In this programme we flip the camera round and take a look how we can be better wine lovers.

Suggestions like 'drink better' inevitably crop up. But so do more thought-provoking tips such as, 'Pair food with wine, not the reverse,' 'Give a bottle of wine that we love to someone who isn?t expecting it,' and 'Listen. Encourage. Celebrate.'

Supporting climate action is high on the agenda. 'Drink only wines from sustainable farming,' is one view, another is: 'Take a stand against wine in overly heavy bottles!'

Firm opinions are expressed on everything from shopping local to keeping an open mind (to other people's views as well as to unfamiliar wine styles), trusting your own palate, being humble, supporting small producers and retailers, pouring Pinot Gris down the sink, giving new things a go - and putting wine on the table not a pedestal.

In short, this is a largely heart-warming, occasionally challenging, certainly thought-provoking episode that will hopefully get us thinking about what it is to be a wine lover, and how we can each get the most out of this glorious liquid. 

Into this engaging mix are thrown the usual hodge-podge of random elements, from lobster mac'n'cheese to 'Naked on Roller-Skates' and artificial intelligence holding forth on 'wine tasting in the style of the Kama Sutra'. You've been warned.

We pair this zesty wine chat with a couple of special bottles to tie in with the discussion:

Ata Rangi Lismore Pinot Gris 2009, Martinborough, New ZealandRidgeview Sparkling Red Pinot Noir NV, Sussex, EnglandBride Valley Pinot Noir 2018, Dorset, England

Thanks to wine writer Libby Brodie, Master of Wine Peter McCombie and Master Sommelier Gearoid Devaney - as well as a host of wine lovers all around the world - for sharing their views for this episode.

All details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E10 - How To Be a Better Wine Lover.

We'd love to hear from your views on this or any other wine issues - do get in touch via Instagram or Twitter. Or you can star on the show - send us a voice message via Speakpipe.

Thanks for joining us - here's to the joys of wine, and cheers to you!

So what do we all want from wine in the year ahead? What's top of our wish list for wine in 2023?

For some it's drinking better (or simply more) wine. If possible, for less money.

Others are hoping Pinot Noir proves to be a miracle cure and will be prescribed by doctors...

More realistically, combating climate change, responsible political engagement with wine and an end to the war in Ukraine inevitably feature.

And what of no-alcohol wine? The rise of organic and biodynamic viticulture? The quest for fresher wines, with moderate alcohol? Greater diversity and inclusivity in wine? Wine in cans? The growth of English wine? A return to travel? Wines with 'added value' (and less marketing nonsense)? And supporting independent wine merchants?

In this frank, opinionated episode, we take in a whole host of views from around the world and also hear from Master Sommelier Gearoid Devaney, wine writer Libby Brodie and Master of Wine Peter McCombie, among others.

Somehow, we also touch on poor taste in jumpers, serendipity, Damp January, the wine fountain of Irache, undies and their openings - and algorithms.

This episode paves the way for the subsequent programme entitled: How to Be a Better Wine Lover.

All details from this episode (including links we mentioned) are on our website: Show notes for Wine Blast S4 E9 - The Year Ahead: A Wine Lover's Wish List

We'd love to hear what you want from the year ahead, or how to be a better wine lover (or indeed to receive any pics of 'cool' wine jumpers) - do get in touch via Instagram or Twitter. Or you can star on the show - send us a voice message via Speakpipe.

Either way, thanks for joining us - and cheers to you!

Wine is good. We want a good future for wine - and the planet. But wine has been described on this pod as, 'the villain in the climate story.' So what gives - and how to turn this around?

One UK wine retailer has sent out a rallying cry - aiming to be carbon neutral by 2024 and net zero across its entire business by 2040.  This retailer wants, ?to be the most sustainable, ethical and responsible wine retailer in the world.? 

These are big aims - and they belong to The Wine Society. So Peter, ever wary of greenwashing and over-hype, heads over to their HQ in Stevenage to poke around behind the scenes and ask the hard questions like: how on earth can this be done, what are the key challenges to overcome, how much will it cost, will the wines change as a result, and what even is a 'sustainability scorecard'?

Along the way we talk insetting (as opposed to offsetting), right-weighting, the demonisation of plastic, solar power, heavy bottles and saying goodbye to capsules.

Even forklifts, sweet shops, Mars, bees, alpacas, Elon Musk, leftover wine and lunch get a mention. That, and growing wine in a greenhouse in space...

The world around us is changing - wine included. This glimpse into a potentially brighter future of course comes with the usual side-order of wine, as we recommend some delicious drops from sustainable producers stocked by The Wine Society, including the following:

Lubanzi Chenin Blanc 2021, Swartland, South Africa (£3.95 per 250 ml can)Dog Point Chardonnay 2019, Marlborough, New Zealand (£22.50)Tablas Creek Patelin de Tablas 2018, Paso Robles, USA (£20)

All details from this episode, together with photos to help set the scene, are on our website: Show notes for Wine Blast S4 E8 - Selling Net Zero Wine: Pipe Dream or In The Pipeline?

We love to hear from you so please do get in touch via Instagram or Twitter. Or you can star on the show - send us a voice message via Speakpipe.

Either way, thanks for joining us - and cheers to you!

We're not kidding. This is the ULTIMATE burger. Especially if you're a wine lover...

Yes we've got the patty and the brioche bun. So far so straightforward. But the killer ingredients? A tawny port reduction ('wino's ketchup'). Blue cheese. Umami paste.

And to top it all off? Truffle mustard mayo.

So yes, in this fun episode we attempt to answer that HUGE question: what wine to drink with your burger?!

After much research, thought and drinking of wine, Susie was inspired to create this recipe - the Umami Bomb. A burger designed specifically to appeal to wine lovers.

We then set to work - the first challenge is eating the burger while talking (not straightforward). But of course the point of the exercise is to explain what wines work best with the burger and why - featuring some delicious bottles along the way.

This was a fascinating and fun episode to put together, we hope you enjoy it.

Wines featured in this episode:

Definition Lodi Zinfandel 2019, California, USA, 14% (from £6.99)Morgenster Lourens River Valley 2013, Stellenbosch, South Africa, 14.5% (from £17.99)Piekenierskloof Heirloom Red 2020, Swartland, South Africa, 14.5% (from £19.99 or as part of the Grand Tour Wine Club case)

This episode is part of our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. The wines featured are all available in Majestic.

This short-form Live episode is also available in video format so if you'd like to see us in action, check out our YouTube channel: Susie & Peter On Wine.

The recipe for our Umami Bomb burger is available, together with all links, photos, wines and more details from the show, on our website: Show notes for Wine Blast S4 E7 - Matching Food and Wine: The ULTIMATE Burger!

Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

WOTY?! Don't mind if we do... Welcome to our TASTIEST show of the year (and that's saying something!)

In 2022 we're focusing on value to give you some ideas of delicious but affordable wines to suit the season's revelry.

No spoilers but we've got wines from France, Spain, Italy, Argentina, South Africa, USA, New Zealand - even Austria and England. (We did start off with just one Wine of the Year but couldn't help ourselves throwing a few more outstanding wines into the mix...)

Dive in to find out what we've chosen! But this show isn't just about wine recommendations. This year we're featuring some of your (often funny, always thought-provoking) feedback and questions.

We touch on whether Wine Blast sends babies to sleep, how a champagne-Sauternes cocktail is better than paracetamol, why a storage fire inspired better drinking habits, how we saved a listener's wine treasures, what ISN'T hipster wine and whether or not it's a good idea to let wines breathe.

Not only that, but we discover - via a listener's brilliant question about what constitutes a 'silly money' wine - an entire Wine Blast episode that was never aired because.....we forgot all about it.

We blame the wine.

In the midst of all this chaos, Susie touches on the importance of ageing disgracefully, Peter talks tasting with giraffes, we weigh up an alternative career as agony aunts and somehow find time to recommend everything from a value cremant to a red that's like 'aged claret on speed'. There's even the odd magnum in the mix. As well as sherry. There's always sherry.

Looking ahead, we'd love to hear your thoughts on subjects to tackle in our inimitable style in 2023 - so do get in touch! Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

All links, photos, wines and more details can be found on our website: Show notes for Wine Blast S4 E6 - Our WINE(S) OF THE YEAR 2022! Thanks again for tuning in and joining us this year.

This is not just any old fish pie. This is LUXURY fish pie. And we've got some properly luxuriant wines to match...

There's nothing worse than a dry, eggy, potato-drenched fish pie. Our version uses smoked fish, chunky prawns, mustard, cream and cheddar - so we need some seriously high octane wines.

No sense fooling around: this is rich white wine territory. One of our favourite styles of all. We choose two classic grape varieties that work really well across a range of styles - Chardonnay and Chenin Blanc - including a skin contact white (is it an orange wine?!) plus a leftfield white Cinsault just for fun.

We've pushed the boat out with the wines because this is a treat of a dish (a good option around Christmas time too, for what it's worth). Enjoy!

Wines featured in this episode:

Thorne & Daughters Menagerie Chardonnay 2020, South Africa (from £19.99)Rijckaert F Rouve Saint Veran Haute Cuvee 2020, France (from £16.99)Bruce Jack Ghost in the Machine Skin Contact Chenin Blanc 2022, South Africa (from £12.99)Stellenrust The Apprentice White Cinsault 2020, South Africa (from £18.99)

This episode is part of our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. The wines featured are all available in Majestic.

This short-form Live episode is also available in video format so if you'd like to see us in action, check out our YouTube channel: Susie & Peter On Wine.

The recipe for our smoky fish pie is available, together with all links, photos, wines and more details from the show, on our website: Show notes for Wine Blast S4 E5 - Matching Food and Wine: Fish Pie!

Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

A new report predicts climate change will see English red wine becoming the norm rather than the exception as part of a global shift that will upend the world's wine map as we know it.

It's a tough one to get your head around.

On the one hand, these are exciting times for English winemakers.

On the other, climate change represents an existential threat to humanity. Plus, although rising temperatures making wine more viable and diverse in the UK, climate change is also bringing unpredictability, extreme events, and new pests and diseases, among many other challenges.

It's also proving a major threat to existing wine regions, especially warmer, drier ones.

In this bumper episode, we cross-examine the report's author, viti-climatologist Dr Alistair Nesbitt, in a fascinating interview.

We then follow up with some uncompromising views from the vineyard courtesy of Gusbourne's Charlie Holland, Balfour's Fergus Elias, Tillingham's Ben Walgate and Adrian Pike of Westwell.

We keep things chipper and upbeat as we discuss the everything from climate change to the torrid 2022 vintage, the prospect of 'great English Riesling', rosé, the future of appellations (and the controversial Sussex PDO), wine in Scotland, qvevri...and of course the thorny issue of price.

Along the way we somehow manage to turn the episode into an extended movie pitch for various concepts, from a wino's Dr Who to a Riesling Show-Down and even a 'wild western'. It's....refreshingly different (and all makes sense once you listen).

Click here to link through to Dr Alistair Nesbitt's paper: Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir

All details from this episode, together with photos to help set the scene, are on our website: Show notes for Wine Blast S4 E4 - Red Dawn: English Wine and Climate Change.

We love to hear from you so please do get in touch via Instagram or Twitter. Or you can star on the show - send us a voice message via Speakpipe.

Either way, thanks for popping in. This show is for everyone. Cheers to you!

It's a mid-week classic. But the BIG question is: what wines work best to make your spag bol taste like MAGIC?!

We tackle this weighty issue like the true gannets we are, featuring some delicious Italian reds (Montepulciano + Valpolicella Ripasso) as well as more quirky pairings, from a South African Syrah to a Chilean Pais. 

All the while talking through WHY things work as much as the specific wines themselves. (Oh, and there's mention of Pinky and Perky too - listen to find out more...)

Pairing wines with everyday dishes is really fun. Have a go yourself! Let us know what weird and wonderful discoveries you make.

Meantime, here are the wines featured in this episode:

Masciarelli Montepulciano d'Abruzzo 2019, Italy, 13.5% (from £9.99)Villa Borghetti Valpolicella Ripasso Superiore 2020, Italy, 13.5% (from £10.99)Radford Dale Antithesis Syrah 2017, Stellenbosch, 13.5% (from £18.99 or in the £199 Wine Club by Majestic Grand Tour case)Spier Field and Flutter Cinsault 2021, Swartland, 13.5% (from £9.99 or in the £99 Wine Club by Majestic Discovery case)Morandé One to One Pais 2019, Maule, 13% (from £7.99)

This episode is part of our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. The wines featured are all available in Majestic.

This short-form Live episode is also available in video format so if you'd like to see us in action, check out our YouTube channel: Susie & Peter On Wine.

The recipe for our spag bol is available, together with all links, photos, wines and more details from the show, on our website: Show notes for Wine Blast S4 E3 - Matching Food and Wine: Spaghetti Bolognese!

Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

Fancy joining us as we break into the Fort Knox of wine?!

It's an old mine and former munitions dump in the middle of the English countryside that now holds over 9 million bottles and £1bn+ of stock. It's one of the biggest such storage facilities in the world and one (whisky) bottle stored there recently sold for £1.2m.

Only downside? Security is tight. And you have to climb up 157 steps to get back out. Good thing Peter was actually invited in - and had a 'sustaining' lunch before the journey back up into the real world (including Cheval Blanc 1949, Krug 1996, Domaine Fourrier Clos St Jacques 2005 and Coche-Dury Meursault Genevrières 2010).

It's quite the adventure: something of a wine pilgrimage, which makes for a fascinating episode diving into professional wine storage, why some wines and people need it, wine investment...and of course an insight into how those very rare and special wines are tasting.

Very much related to the last point, this episode also features the audio treat of Peter trying his best to make sense while the wrong side of multiple delicious glasses and 100 feet under the Wiltshire turf in cavernous tunnels stuffed with millions of bottles of the world's finest wines. It's worth the listen, even if solely for comedy value.

All details from this episode, together with photos to help set the scene, are on our website: Show notes for Wine Blast S4 E2 - Inside the Fort Knox of Wine.

We love to hear from you so please do get in touch via Instagram or Twitter. Or you can star on the show - send us a voice message via Speakpipe.

Either way, thanks for popping in. This show really is for everyone. Cheers to you!

First up: what on earth is a GREEN PIZZA??!!

Well, it's a summer vegetable tart. But we couldn't quite bring ourselves to have that as our title. So we ran with 'green pizza'. Which it...almost is. 

What it definitely is, is utterly delicious comfort food. As well as going superbly well with a whole range of wines. So our kind of dish. 

It cries out for a fresh, crisp white. Particularly those made from  Sauvignon Blanc...but not exclusively. Here's what we went with:

Villa Maria Taylor's Pass Sauvignon Blanc 2020, Marlborough, New Zealand (from £13.99)Zewenwacht Estate Sauvignon Blanc 2022, South Africa (£99 as part of the 12-bottle Discovery case from Wine Club by Majestic)Domäne Wachau Weissenkirchen Grüner Veltliner Smaragd 2021, Wachau, Austria (from £14.99)

This episode is part of our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. The wines featured are all available in Majestic.

This short-form Live episode is also available in video format so if you'd like to see us in action, check out our YouTube channel: Susie & Peter On Wine.

The recipe for our 'green pizza' is available, together with all links, photos, wines and more details from the show, on our website: Show notes for Wine Blast S4 E1 - Matching Food and Wine: 'Green Pizza'!

Do send us in your thoughts, we'd love to hear from you! What do you think of our choices? What are your favourite food-and-wine matches?

Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.

Susie and Peter are back! Still Masters of Wine, still married (the wine helps) and still serving up thrills and spills for your general delectation.

Season 4 dives right back in where they left off,  and promises tons of great wine content, thought-provoking angles, top guests, listener questions answered, opinion, food, recommendations - and of course a lot of fun too?

So welcome back - or welcome. This podcast is for everyone with an open mind and a healthy thirst. No need to catch up, just hop on board, make sure you subscribe to enjoy the ride, then tell all your friends (as well as leaving a nice rating and review!)

Susie & Peter's aim is always to entertain - so they thought, rather than do a boring old standard Trailer, they'd put together a 'best bits' highlights reel featuring some of the fun and games from Season 3. To give you a taster of what's in store for Season 4 (as well as a reminder of some very fun times, and how worthwhile it is dipping into the back catalogue).

Enjoy!

ps More details as ever on our website: Show notes for Wine Blast S4 Trailer

pps Give us a shout over on Instagram or Twitter. Or, even better, send us a voice message via Speakpipe. We love to hear from you!