UK Wine Show

We're talking tariffs with Robbie Stevens of Liv-ex and how they affected fine wine trading in Trumps first administration.

Find out how fine wines are traded with Tom Burchfield, head of market intelligence at Liv-ex.

In this second episode with Sandy Booth we continue to explore how polytunnels are being used to grow grapes and the pros and cons.

Grapevines grown under poly tunnels is the topic of this episode with Sandy Booth of New Forest Fruit.

Libby and Chris taste four wines from Lisboa and suggest food pairings for each, thinking about Portuguese cuisine and dishes to serve with them.

Lisboa is the largest wine region in Portugal, stretching 130km along the Atlantic coast. We explore the region with Libby Brodie, ambassador for Wines of Lisboa, sponsors of this episode.

Aus Trade supports Australian wine producers seeking to enter the UK and Ireland by matching them with importers and distributors. We speak to Will Downey to find out more about their activities.

The Crouch Valley in Essex with its unique microclimate is gaining a reputation for high quality still Pinot Noir and Chardonnay. Chris Buckley tells us more about this up-and-coming wine region.

In our second interview with Stephen Waters we take a look at the different programmes that Watershed runs for hospitality professionals.

This week we take a look at hospitality management development courses offered by the Watershed Group with founder Stephen Waters.

Pests and disease are challenging for grape growers, and the UK's wet and humid climate especially so. Chris Buckley gives us a birds eye view of measures to protect the vines.

Ever thought how wine compares to beer, in terms of the beverage itself or the industry? We ask our beer educator Jamie Percival to bring us up to speed on the similarities and differences between the two.

This episode we're branching out to explore beer, find out about the WSET's new qualification that ThirtyFifty is teaching with beer expert and sommelier Jamie Percival

In this second episode, we delve into the changes that are happening in the UK viticulture scene with Chris Buckley of VineWorks.

The first in a series on contract growing and vineyard management in the UK with Chris Buckley on Vine Works.

RootWave

Get the inside track on the Vintners Company with Ian Harris MBE. The livery company dates back 660 years and is very much thriving today in its support of the wine industry.

Another look behind the scenes, this time looking into training and packages that Sam typically provides his staff to develop their roles within the restaurants.

We go behind the scenes with Sam Harrison owner of Sams Riverside restaurants and cafes in West London to find out how they train and develop their staff.

A new food and beverage course for the hospitality industry will provide vital training for front of house house staff.

Renowned restaurateur Neville Abraham has 50 years experience in hospitality, he shares insights into the restaurant scene and training for careers in hospitality.

We've heard how vines are grafted onto root stocks and now its time to be planted in the ground. Sam Doncaster concludes our series on grafting vines.

We continue our dive into grafting vines, looking at how the plants are grown in nurseries with Sam Doncaster.

We dig deep into the process of grafting vines onto disease resistant root stocks with Sam Doncaster.

Wine platform provider Wine Owners enables merchants to keep virtual stocks of wine and trade with other businesses. CEO Nick Martin tells us how it all works.

If you are starting a wine business, Wine Owners provides software platforms to get start-ups up and running. In this episode we explore how their Wine Hub can help.

Technology meets wine in this episode with Wine Owners CEO Nick Martin. They provide software platforms for SMEs in the wine industry to drive business efficiencies and growth.

In this spotlight on Rioja we focus on the climate and key grape varieties that are highlighted in the WSET Level 3 specification.

Stub Vineyards are in the North West of Zealand in Denmark. We talk to the owner Carl Stub on the grapes he is growing and the styles of wines being made.

We look into the Danish wine scene with vineyard owner Carl Stub who gives an overview of Denmark and the growing interest in wine.

Reusing wine bottles is an initiative of the Porto Protocol in their mission to make wine more sustainable. We talk to Marta Mendonca on the arguments supporting reusability.

Making wine more sustainable is the mission of the Porto Protocol Foundation. Listen to Marta Mendonca on some of the initiatives that are already in place.

We go behind the scenes at Decanter magazine with James Button the regional editor for Italy and find out about current Italian wine trends in different regions.

We go behind the scenes at the Decanter World Wine Awards with marketing manager Olivia Mason on how the wines are organised for judging purposes and what happens to the leftover wine.

Find out how wines are judged and scored in the Decanter Wine Awards with Regional Chair for Tuscany Michelle Cherutti-Kowal MW.

Sustainability in wine is a hot topic, affecting all parts of the value chain for wine. The Sustainable Wine Roundtable is taking action to bring about change with initiatives such as the lightweight bottle accord.

Sam Doncaster talks us through the process of creating new hybrid grape varieties from seed through to commercial release.

An introduction to hybrid grapevines and a historical perspective into breeding vines with PIWI wine expert Sam Doncaster.

Geek out on water management in the vineyard and find out how regenerative farming techniques can help with Jason Haas of Tablas Creek Vineyard in Paso Robles.

Exploring the region of Paso Robles in California where Tablas Creek are planting traditional Rhone varieties. Find out why in this episode with Jason Haas.

Sauvignon Blanc and Semillon are the two main white grape varieties in Bordeaux and are blended to create different styles of wine. We find out where they are planted and their characteristics.

The red wine making process and principal black grape varieties used in Bordeaux blends which are Cabernet Sauvignon, Merlot, Cabernet Franc plus Petit Verdot.

Abbie and Chris look at the key sub-regions of Bordeaux and the wine styles they are best known for.

Abbie talks us through the classification system used in the Bordeaux region, from the PDOs at the bottom of the ladder (producing generic AC wines), Bordeaux Superieur and Cru Bourgeois up to the Grand Cru Class

An overview on the Bordeaux wine region with Abbie Bennington DipWSET looking at the climate, geography and key red grape varieties.

We delve into water management as part of regenerative viticulture and certification.

In Part 2 we drill down into some key aspects of regenerative viticulture practices: Use of fungicides, herbicides, ploughing, tree planting and PIWI wines.

Regenerative viticulture focuses on soil health and is a relatively new concept in the vineyard. Listen to Becky Sykes to find out what it means and how it can help the wider environment.

How can glass bottles be made more carbon friendly and what are the alternatives to gas to power glass furnaces?

In Part 3 of our interviews with Master of Wine Jennifer Simonetti-Bryan we delve deep into how to assess the quality of a wine at MW level.

Budding MWs, listen to Jennifer Simonetti-Bryan MW on the different tasting techniques that will improve your blind tasting skills.