The Chronicle
Latest dispatches
96 results across all types
podcast· 44:58· S4E23Germany's Pulling Power
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 o
podcast· 55:40· S4E22The Mystery of Minerality
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 w
podcast· 51:04· S4E21Portugal's Fine Wines: Here Be Treasures
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 anguish
podcast· 47:26· S4E20No Schist Sherlock: How Wine Gets Rocks Wrong
‘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
podcast· 47:24· S4E19Santorini - Wines to Save an Island
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
podcast· 38:55· S4E18Santorini - Wine's Jurassic Park
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 Sa
podcast· 39:20· S4E17News & Views – Re-Writing Wine’s Ancient History, Silly Money Wine, Drops of God & More
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 not
podcast· 47:44· S4E16Ahead of the Curve with New Zealand Chardonnay
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
podcast· 45:24· S4E15The End of the Hangover?
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 s
podcast· 49:02· S4E14Australian Pinot Noir Comes of Age
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
podcast· 49:40· S4E13Wine and Your Microbiome - with Dr Tim Spector
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 booze How much is too much when it comes
podcast· 49:16· S4E12The New Beaujolais
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 b
podcast· 47:44· S4E11Burgundy - The Tipping Point?
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
podcast· 34:20· S4E10How To Be a Better Wine Lover
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
podcast· 37:36· S4E9The Year Ahead: A Wine Lover's Wish List
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 ta
podcast· 1h 11m· S4E8Selling Net Zero Wine - Pipe Dream or In The Pipeline?
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, swee
podcast· 14:50· S4E7Matching Food and Wine: The ULTIMATE BURGER
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) M
podcast· 38:37· S4E6Our WINE(S) OF THE YEAR!
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
podcast· 9:59· S4E5Matching Food and Wine: Fish Pie!
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,
podcast· 55:17· S4E4Red Dawn: English Wine and Climate Change
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 chippe
podcast· 9:32· S4E3Matching Food and Wine: Spaghetti Bolognese!
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
podcast· 54:51· S4E2Inside the Fort Knox of Wine
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
podcast· 9:15· S4E1Matching Food and Wine: 'Green Pizza'!
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
podcast· 7:59· S4E0Wine Blast is back! Season 4 Trailer - with BEST BITS
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). Enj