Matthew's World of Wine and Drink

Author and podcaster Natalie MacLean gives a thirty-minute overview of Ontario wines: climate, Ice Wine, Riesling, Vidal, Chardonnay, Cabernet Franc, sparkling wine. A must for any student wanting to more about Canadian wine and Ontario (the largest region) specifically. visit https://www.nataliemaclean.com/ for more on Canadia wine

Luke Whittall is the author of The Sipster's Pocket Guide which is an annual overview of the best wines made in British Columbia. This interview with Luke is a great insight into and overview of British Columbia wines, which are getting more and more interesting. Learn about the regions—especially Okanagan Valley—the climate, the grape varieties, and the styles of wines. Even if they're hard to find, you need to know about them.

Interview with Rui Lucas of Prior Lucas in Bairrada, Portugal. It's a region heavily influenced by the Atlantic Ocean, and therefore cooler and wetter than other areas further inland. Baga is the main variety, well-suited to the humid climate, producing tannic, high-acid, ageworthy wines. There's also sparkling wine made, which we talk about in this episode. Bairrada is an interesting, very individual region! https://priorlucas.pt/

Interview with Peter Andrews of Culture Wine Co, who's importing South African wine into California. Topics covered include Pinotage; Mediterranean varieties; Sauvignon Blanc; the regionality of South Africa; innovative winemakers; racial diversity; and future trends for South African wine.

The Michigan wine scene is relatively new, growing in the last few years. I speak to Drew Perry of Simpson Family Estates, who started in 1980—dicsussing the growing conditions, the grape varieties, and the wines of the emerging industry.

Gamay: a high-yielding variety associated with youthful, fruity wine but which, in the right growing conditions, makes wonderful, structured wines. This episode explores the areas where Gamay is grown: Beaujolais of course as well as Loire, Savoie, Lorraine, Switzerland, the US, and New Zealand.

Winemaking in Armenia goes back at least 6,000 years, one of the starting points of viticulture. But it's only in the last ten to fifteen years that there has been a renaissance in quality wine. Vahe Keushguerian has been at the forefront of this renaissance, both in his own projects and for other fledgling wineries. In this episode, he explains all about Armenian wine—history, geography, grape varieties, styles of wine, and where the industry is heading.

Brazil's wine industry has gone through many changes since the 1990s, and is still finding its feet. The focus on quality wine began with sparkling wine, with investment from French producers, and has continued with a focus on grape varieties such as Tannat. The climate changes drastically from region to region, and grape-growing can be difficult. My interview with winemaker Flavio Pizzato explores why Brazil is quite different from other South American wine countries.

Brad Hickey has been making wine in McLaren Vale for over fifteen years, in a range of styles that reflect the Mediterranean climate of the region. This episode focuses on his experiences in McLaren Vale, and the wines being made there. A great insight into one of Australia's most historic but experimental wine regions.

A conversation with Garth Hodgdon of Cage Imports, which imports 15 small Champagne producers into the USA. We talk about trends in Champagne, how to discover those small producers (and who they are), who's drinking champagne, and why Meunier rocks! Visit Cage Imports: https://www.cageimports.com/

Plantings in Mexico date back to the 1520s, although the development of the wine industry was curtailed by Spanish colonial intervention. Since the 1980s, there has been a renaissance for Mexican wine, with many regions emerging. In this episode, I interview Stephen Ott of Nossa Imports about the wine regions of Mexico, the grape varieties, the styles of wine, and the potential future of Mexican wine. Connect with Stephen at Nossa Imports: https://www.nossaimports.com/

Georgia is one of the world's oldest winemaking countries. Traditions—such as amber wine and wine made for home consumption—continue, which make Georgian wine a wonderful trip to the past. But it's also an evolving wine country, with regions producing different expressions from the many local grape varieties. In this episode, I interview Tom Williams of Eat This! Food & Wine Tours, who specialises in explorations of Georgian wine and provides a fascinating insight into Georgian culture. If you're visiting Georgia, then connect with Tom through his website: https://eatthistours.com/

Interview with Mari Jones of Emeritus Vineyards in Sonoma County, who began the conversion to dry farming in 2008. In tandem with the selection of suitable clones and rootstocks, the vineyards are now well-established without the need for irrigation. Mari tells how they oversaw the conversion and the consequent health of the property.

Celebrating its 50th anniversary, Long Island has unique growing conditions heavily influenced by the Atlantic Ocean. I interview three producers: Jenny Smith from Pellegrini (on the North Fork), Roman Roth of Wölffer Estate (in The Hamptons), and Jonathan Romberg of RGNY (a much younger winery also on the North Fork). Our conversation explores the growing conditions, the styles of wine, and the market for Long Island wines.

Wine has been made in Albania for thousands of years, and grape-growing used to be central to its culture before rule by the Ottoman Empire and then an isolated communist regime led to a centuries long decline in wine production. It's still a predominantly agricultural country and winemaking is coming back, with international varieties and interesting, largely unknown indigenous grapes.

Two neighbouring countries, formerly of Yugoslavia. Kosovo's winemaking history goes back 2,000 years, with a renewed focus on quality after the bulk wines under Yugoslavia. Montenegro has one of the largest vineyards in Europe, with research into indigenous varieties and how best to develop them to advance the country's wine culture. Lots of history, with exciting potential for the future.

The small, landlocked country of North Macedonia has a long winemaking history. The source of much of the former Yugoslavia's bulk wine, there is a renewed focus on quality in identifying the best sites. This episode prevents an overview of the growing conditions, the grape varieties, and the styles of the wines.

Episode number four on the wines of the former Yugoslavian countries. Serbia's climate is continental, influenced by the river Danube and by mountains. There are some international varieties planted, but also indigenous varieties and some local crossings. Only 5% of wine is exported and the industry is quite fragmented, but the wines are of increasing interest and well worth exploring.

Part 3 of series on the wines of the Balkan States and former Yugoslavia: Bosnia-Herzegovina. A small wine industry, with just 3,500ha of plantings but 11,000 growers. The main regions are around Mostar between the Adriatic Sea and high central mountains. It's still not a fully regulated industry, but there are a number of indigenous grape varieties which make the wines of current and future interest.

Episode 2 of my series on Balkan wine: Croatia. A beautiful country which attracts two and a half times as many tourists as residents, the wine regions can be divided into coastal and continental inland. There are some similarities with nearby Slovenia, Italy, Austria, and Hungary, as well as international varieties and those unique to Croatia. A fascinating wine country which is rightly gaining some more attention.

First episode on the wines of the Balkan States, starting with Slovenia, a country with lots of connections with neighbouring regions of Friuli in north-east Italy and Steirmark in southern Austria. The climate changes from Mediterranean on the coast to continental further inland, leading to a variety of styles. There's also the tradition of skin-contact white wines, which has been influential around the world. A country whose wines are well worth exploring.

250 indigenous varieties plus a handful of international; different names for the same variety, named after animals, people, and often hard to pronounce; field blends in a small, fractured vineyard ownership; maritime and continental climates: for such a small country, Portuguese wine is hard to pin down, but an understanding of the varieties helps. Here's an overview of some of the major white and black varieties and the regions they're grown in to gain a sense of Portuguese wine.

This episode explores some of the 40 grape varieties approved in Austria, including the classics such as Grüner Veltliner, Blaufränkisch, St. Laurent, and Zweigelt, lesser-known but historic varieties such as Welschriesling and Rotgipfler, and international varieties Chardonnay, Sauvignon Blanc, and Pinot Noir.

Conversation with Sheila Donohue of Vero Vino, who specialise in importing "scarce and wild" Italian grape varieties. We discuss four lesser known—or completely unknown—varieties local to their regions : Schioppetino, Boschera, Famoso, and Durella. Expect lots of acid talk!

Interview with three Cava producers on its identity and what makes the sparkling wine different from others: place, grape varieties, ageing, and its history. Cava has introduced labelling terms and regional designations which allow producers to talk about exactly where the wines come from than before. Interviewees: José Maria of Vins Familia Ferrer, Mereia Pujol-Busquets of Alta Alella, and Marta Casas of Parés Baltà.

Just back from a two-week trip to Australia where I visited the wine regions of Tasmania, Adelaide Hills, and McLaren Vale. The former two are relatively young with lots of development over the last three decades; they're also cool climate with fantastic sparkling wine. McLaren Vale is more historic, but also with lots of changes since the 1990s.

What's the difference between an Old and a New World Wine? Is there a differerence? This episode explores what the terms mean, whether we should use them, and how they can be an easy way into describing the wines of a prominent country? What the episode does not answer is whether England is New World or Old World!

There are many historic grape varieties from southern Italy, which are deservedly regaining attention. This episode looks at some of the black grape varieties across southern Italy, as well as Sicily and Sardinia: Agliancio, Negroamaro, Primitivo, Gaglioppo, Nero d'Avola, Nerello Mascalese, and others.

Malvasia isn't a grape variety, nor is it a family of grape varieties: it's a group of grape varieties which happen to have the same name. Some of them are related, some of them are not. Every style of wine is made, from white to rosé to red to sweet to fortified to sparkling. Welcome to the strange world of Malvasia!

Muscat isn't a grape variety, but a family of related varieties all with different features. There are also many styles of wine made from the Muscat family: dry, sweet, fortified, and sparkling, made all over the world. This episode explores all the different aspects of the styles of wine made from the Muscat family.

Interview with Amanda Barnes, author of The South America Wine Guide. We discuss grape varieties which are largely only found in the diverse continent: País/Criolla Chica, Torrontés, Vischoqueña, Quebranca, and others. A great insight into the wines of South America, not just Argentina and Chile, but Bolivia and Peru too.

The southern Rhône is a large region where many styles of wine are produced - red, white, rosé, and fortified. There are also lots of different appellations to understand. In this episode, Paul Yanon guides us through the region's wines, terroirs, and trends.

Marlborough Sauvignon Blanc has been one of the extraordinary success stories of the last forty years, creating an entirely new category of wine. In this episode, I interview Bruce Taylor, winemaker at Kono which is entirely Maōri owned. We talk about the region, Sauvignon Blanc, current trends and styles of wine, and what makes Marlborough so distinctive.

Italian white wine has improved greatly over the last 30 years, with much fresher, crisper wines. There are lots of different varieties which are associated with specific regions. This episode explores varieties from Pinot Grigio to Verdicchio to Zibbibo. Dive into the world of Italian white wine!

Sémillon is an historic Bordeaux variety, although plantings have fallen over the last 50 years. But it remains important, producing a range of styles: full-bodied and oak-aged, light-bodied and acidic, dry and sweet, and blends with Sauvignon Blanc. This episode explores the grape and the regions it's grown in: Bordeaux, Hunter Valley, Margaret River, California, Washington, and different parts of South Africa.

My recent visit to Mediterranean France and Spain gave me a chance to explore the possibilities of Carignan. It's a contradictory variety: younger vines producer high yields while older vines produce low yields for completely different levels of quality. It can be a minor or significant part of a blend, or a single-varietal wine. But one consistency: warm Mediterranan climates, which is what this episode is all about.

Priorat is one of Spain's most prestigious regions, the vines grown on steep slate slopes. Garnatxa (Grenache) and Carinyena (Carignan) are the two most important varieties, often from old vines. The wines of Priorat are known as big and full-bodied, but as I learnt on a recent visit there's a lot more diversity than that.

Mourvèdre is a grape best known as part of a Rhône blend with Grenache and Syrah, but it makes fantastic wine in its own right and in a wide range of styles. Originally from Spain where it's known as Monastrell, it's also planted in California and Australia where it's sometimes called Mataró. Whatever its name, Mourvèdre prefers a warm Mediterrean climate - in Spain, France, California, Australia, and California.

All-encompassing interview with Edouard Parinet of Château du Moulin-à-Vent, covering Beaujolais, Gamay, and the cru of Moulin-à-Vent itself. This is Beaujolais inside out — Edouard recognised the name of a restaurant before I'd even described it!

Priorat is one of the most historic wine regions in the Mediterranean, with plantings by monks going back to the 1200s. However, its modern history was only resurrected in the late 1980s—the region is a combination of the old and the new. In this interview, Ricard Rofes of Scala Dei, Priorat's oldest winery, talks about the history of Priorat, the climate and soils, the grape varieties, old vines, and in general the character of Priorat in relation to Catalan culture.

Interview with Mayte Calvo de la Banda of Bodegas Bilbainas/Viña Pomal in Rioja, in which we talk about the winery, different grape varieties, how the vineyard influences the style of the wines, and overall trends in a traditional region which is always changing.

Pinot Gris and Pinot Grigio are the same grape variety, yet very different wines are made from them. That gives an indication of the versatility of the variety, which this episode explores—from simple and neutral to rich and aromatic and all levels of sweetness, from Alsace to northern Italy to Germany to New Zealand to Oregon to all places in between.

Interview with Alex Rosanelli of Hound's Tree Winery on Long Island, New York. We talk about Long Island's climate, the challenges that come with it, and the grape varieties best suited to the moderate temperatures and the Atlantic growing conditions, particularly Cabernet Franc and Merlot. Long Island is a young and exciting wine region—listen and learn!

Riesling: the finest but also one of the most understood white grape varieties. This episode covers the many different regions Riesling is grown in around the world, and the many different styles of wine produced from the intense, aromatic variety.

Tempranillo is the most planted black grape in Spain, grown across the country and most famous in Rioja and Ribera del Duero. This episode explores the different styles of Tempranillo according to blending and climate, as well as plantings in Portugal and the New World.

What's it like to take the MW exams? Well, I found out a few weeks ago and just wanted to share my experiences with you and get the pain off my chest!

Cava is Spain's answer to Champagne, but lacks both a reputation for quality and a sense of identity. But is that changing? This episode explores how producers are trying to improve the quality of the wines—although this has not been without controversy as some producers have formed their own breakaway organisations. Exciting times for the future of Cava!

A conversation with Peter Fraser of Yangarra Estate in McLaren Vale, Southern Australia, revolving around old vines, the history of the region, Grenache and Roussanne. McLaren has a rich winemaking history, but one which has changed over the last 20 years. Learn how McLaren Vale has changed, but also how old vines contribute to character and quality and the attributes of Grenache and Roussanne, as well as other Rhône varieties.

Bolivia may not be known for its wine industry, but wine has been made there for hundreds of years. I interviewed Ramón Escobar of Chufly Imports about Bolivian wine, as well as how wine can benefit the local economy given that it brings jobs to so many sectors. And if you thought plantings in Argentina were high altitude, Bolivia is another level...!

Sauvignon Blanc is sometimes dismissed as producing one-dimensional wines which are grassy, herbaceous, and vegetal, designed to be drunk now. This episode discusses the much more versatile, varied, and diverse nature of Sauvignon Blanc, exploring the Loire, Bordeaux, Italy, New Zealand, Australia, South Africa, Chile, and California, from dry to sweet wines and the many expressions made from the grape.

Chenin Blanc is one of my favourite white grape varieties, with its high acidity and characteristic waxy texture. It's made in a range of styles, from dry to sweet to sparkling. This episode explores all the regions in which Chenin Blanc is grown, from the Loire to South Africa to California and even Argentina.