Uk Wine Show

In our second interview we taste two wines with Lorenzo Pasquini - the Alter Ego 2013 and Chateau Palmer 2013.

Chris Myers chats to us about the history of Chateaux Palmer, the 1855 classification and En Primeur.

We finish our vertical tasting with Chateau Angludet, Margaux 2005 and 2006.

We join Benjamin and Chris for a vertical tasting of Chateau Anguludet's Margaux from 2011 to 2007.

Benjamin Sichel of Chateau Angludet talks us through the wine-making process from start to finish.

Benjamin Sichel from Chateau Angludet in Margaux talks us through the yearly cycle of work in the vineyard, from winter through to harvest.

Benjamin Sichel from Chateau Angludet in Margaux tells us about the family estate and the region of Margaux in Bordeaux.

We continue to talk with Nicholas King on the new syllabus for the WSET Level 2.

Nicholas King is the development manager for WSET, we talk to him about the new WSET Level 2 course in wines and spirits.

This week we give an overview of 'This is That' a Canadian podcast and a recent interview on Ice Wine from CBC Radio.

Patrice Pinet is the master blender at Courvoisier. He explains the process of distilling and ageing Cognac.

Patrice Pinet is the master blender at Courvoisier. He talks to us about the history of Courvoisier brandy and the region of Cognac.

We hear about and taste the dessert wines of Coteaux de Layon with Pierre Jean Sauvion.

We taste a 20 year old Muscadet with Pierre Jean of Chateau du Cleray.

Pierre Jean talks us through a tasting of his Muscadets.

Pierre Jean Sauvion talks us through how Muscadet Sur Lie is made and we discuss problems in the vineyard such as mildew and botrytis.

Pierre Jean Sauvion is a fourth generation winemaker at Chateau du Cleray in Muscadet. He tells us about the region and the grapes.

Alexandre Monmousseau of Chateau Gaudrelle talks us through a tasting of still white wines from the Loire.

We taste 3 very different styles of sparkling wines from the Loire Valley with Alexandre Monmousseau.

We hear about the region of Vouvray and its soils, climate and grapes with Alexandre Monmousseau from Chateau Gaudrelle.