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Wine Blast with Susie and Peter

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Susie and Peter are married Masters of Wine (they really should get out more). In this upbeat show they bring wine to life with a smile via interviews, chat, travel, food, gentle bickering, tips, competitive wine-offs, a quirky wine A-Z and your questions. It’s enough to drive anyone to drink... A top-10 US & UK podcast (Chartable - Apple, Food), recommended in The Daily Telegraph, Evening Standard, Club Oenologique, PodNews and The Drinks Business. Reviews say: 'Laugh-out-loud' (Claire), 'Love… Continue Reading >>
Susie and Peter are married Masters of Wine (they really should get out more). In this upbeat show they bring wine to life with a smile via interviews, chat, travel, food, gentle bickering, tips, competitive wine-offs, a quirky wine A-Z and your questions. It’s enough to drive anyone to drink... A top-10 US & UK podcast (Chartable - Apple, Food), recommended in The Daily Telegraph, Evening Standard, Club Oenologique, PodNews and The Drinks Business. Reviews say: 'Laugh-out-loud' (Claire), 'Love these guys (almost as much as wine): educational, invigorating and damn funny too' (JDPWalker), 'Certain to be a hit - relatable, entertaining, light-hearted' (The Drinks Business), 'Best wine podcast out there' (Mickey) and 'A complete tonic for the heart, mind and soul' (Drinks Network). << Show Less
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Matching Food and Wine: Curry! Curry. We all love it. So what&apos;s the best wine to drink with it?!Here be answers. As well as a bit of chomping (sorry), mention of whipping (no idea how that came up) and of course delicious wines all in the mix.This is a short-form Live episode, the first in our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. It&apos;s also available in video format so if you&apos;d like to see us in action, check out our YouTube channel: Susie & Peter On Wine.The curry in question is a very simple and very delicious chicken tikka massala. So we&apos;re finding wines to match the aromatic spices, tangy tomatoes and creamy richness. We come up with a classic match, a slightly left-field match and then a wild card option. All the way explaining our thinking so if you can&apos;t get hold of these exact wines, you can no doubt find similar versions to suit you.The recipe we&apos;re using is inspired by our friend and brilliant food writer Jo Pratt, developed as part of our What Food What Wine competition. It&apos;s available, together with all links, photos, wines and more details from the show, here: Show notes for Wine Blast S3 E26: Matching Food and Wine: Curry! Remember: fight heat with sweet! Also: it&apos;s not always the wines that taste the best on their own that end up going best with the food. Do send us in your thoughts, we&apos;d love to hear from you! What do you think of our choices? What are YOUR favourite matches with curry? Any curry-related drinks disasters to relate?! Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode (all from Majestic):Definition Mosel Riesling 2019, 10.5%, Germany (£7.99)Nero Oro Rosé 2021, 12.5%, Sicily (£8.99)Casal Sta Maria Reserva Branco 2019, 13.5%, Portugal (£199 as part of the Grand Tour case in Wine Club by Majestic)This show is brought to you in association with Wine Club by Majestic. Check it out!
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Snippet of Wine Blast with Susie and Peter: Are You Serving Wine All Wrong? Are you flushing dollars down the toilet and denying your tastebuds by serving your wine poorly? Listen as Peter interviews Master Sommelier Laura Rhys on topics like temperature, glasses, decanters, gadgets, corked wine, calmness, people and not overanalyzing the small stuff.

Hosts Susie Barr and Peter Richard are married Masters of Wine. In this upbeat show, they bring wine to life with a smile via interviews, chat, travel, food, gentle bickering, tips, competitive wine-offs, a quirky wine A-Z and your questions.
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Matching Food and Wine: Curry! Curry. We all love it. So what&apos;s the best wine to drink with it?!Here be answers. As well as a bit of chomping (sorry), mention of whipping (no idea how that came up) and of course delicious wines all in the mix.This is a short-form Live episode, the first in our food-and-wine matching mini-series brought to you in association with Wine Club by Majestic. It&apos;s also available in video format so if you&apos;d like to see us in action, check out our YouTube channel: Susie & Peter On Wine.The curry in question is a very simple and very delicious chicken tikka massala. So we&apos;re finding wines to match the aromatic spices, tangy tomatoes and creamy richness. We come up with a classic match, a slightly left-field match and then a wild card option. All the way explaining our thinking so if you can&apos;t get hold of these exact wines, you can no doubt find similar versions to suit you.The recipe we&apos;re using is inspired by our friend and brilliant food writer Jo Pratt, developed as part of our What Food What Wine competition. It&apos;s available, together with all links, photos, wines and more details from the show, here: Show notes for Wine Blast S3 E26: Matching Food and Wine: Curry! Remember: fight heat with sweet! Also: it&apos;s not always the wines that taste the best on their own that end up going best with the food. Do send us in your thoughts, we&apos;d love to hear from you! What do you think of our choices? What are YOUR favourite matches with curry? Any curry-related drinks disasters to relate?! Let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode (all from Majestic):Definition Mosel Riesling 2019, 10.5%, Germany (£7.99)Nero Oro Rosé 2021, 12.5%, Sicily (£8.99)Casal Sta Maria Reserva Branco 2019, 13.5%, Portugal (£199 as part of the Grand Tour case in Wine Club by Majestic)This show is brought to you in association with Wine Club by Majestic. Check it out!
Why Bother Matching Food and Wine? (Here's Why - and How) Some people say choosing the right wine for your food (or vice versa) is too complicated. Or that it&apos;s all nonsense, so not worth bothering with - just go with whatever you fancy.We beg to differ - in the most strident of ways.We&apos;ve both spent more than 20 years matching wines to food on TV, radio, events, podcasts and print. We know food is one of the best ways to make sense of wine, to learn more and to get beyond the pretentiousness - by focusing on basic flavours and personal pleasure. Finding out what works best for you and yours takes a bit of time and an open mind, though. So let us help you!This episode is the first in a mini-series (in association with Wine Club by Majestic) focusing on food and wine pairing. In this one, we sock it to the naysayers and serve up our 7 top tips to match wine and food successfully, illustrating the basic logic by pairing a series of wines to a cheese board. (The results are almost certainly not what you&apos;d expect). We also grill Majestic buyer Elizabeth Kelly MW on her favourite food and wine matches, guilty pleasures and top tips - and we hear briefly from Louis Roederer cellar master Jean-Baptiste Lécaillon and gastrophysicist Professor Charles Spence.All that, AND we answer a question from Jonathan in New York about whether his wine fridge is ruining his treasured bottles...Following on from this appetising entrée will be a series of short-form video pods, in each of which we&apos;ll take one dish and find a wine or two that works as a delicious pairing. Again, explaining the logic as we go along, and having a bit of fun along the way.We hope you enjoy the episode! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode to match with cheeses (all available from Majestic):Chateau de Crezancy Sancerre 2021, 12.5% (£17.99)Marques del Atrio 2 Cepas Rioja Blanco de Guarda 2019, 13% (£199 as part of the Grand Tour Wine Club case)St Veran Haute Cuvee 2020 Rijckaert F Rouve, 13% (£16.99)Definition Hautes Cotes de Nuits 2017, 12.5% (£14.99)Castelanu de Suduiraut 2014, 13.5% (£12.99 for half)As ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E25: Why Bother Matching Food and Wine?This show is brought to you in association with Wine Club by Majestic. Check it out!
Wine from the Arab World Aghi Ourad is a Brit of Algerian descent who wants to change the way we think about wine from the &apos;Arab world&apos; (his phrase).Places like Algeria and Lebanon, where wine production has a surprisingly long history but currently operates in a challenging environment for religious, social or economic reasons.Such wines from Muslim-majority countries, in Aghi&apos;s view, are under-appreciated and yet offer great interest and value for wine lovers. So he&apos;s set up a business, The Other Grape, to sell these wines and tell the stories of the people and places that make them.Aghi has written movingly about suffering personal humiliation as a result of his &apos;Muslim appearance&apos; and suffering from imposter syndrome with his own, European society. He&apos;s also very honest about the &apos;schizophrenic&apos; attitude to alcohol in Muslim-majority countries like Algeria.We quiz Aghi about the relationship between Islam and alcohol, as well as the wines from Algeria and Lebanon today. We also dive into the fascinating wine history of these countries - did you know, for example, the following factoids?Algeria was once the fourth-biggest wine producer in the world.Algeria, Morocco and Tunisia accounted for two thirds of the world&apos;s wine exports in the 1950s.Algeria was partly responsible for the development of France&apos;s famous appellation contrôlée system.Peter also reflects on his recent trip to Lebanon, to film for his new wine and travel show, The Wild Side of Wine, and shares his insights into the wine scene there.We talk indigenous grapes and unique wines, sampling a Lebanese Obeidy (white), an Algerian red blend from the Monts du Tessala, and a tiny-production Syrah from the Batroun hills of coastal Lebanon. There&apos;s also poetry in this episode, as well as talk of big guns, power cuts, Islamophobia, drones, phylloxera and what exactly constitutes an, &apos;angry wine&apos;. We hope you enjoy the episode! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode:Chateau Oumsiyat Obeidy 2018, 12.5%, LebanonSaint-Augustin Monts du Tessala AOG 2017, 13%, AlgeriaSept Syrah 2019 Batroun, 14.5%, LebanonLinksAghi&apos;s wine business we discuss in this episode is The Other Grape - you can get 10% off if you use the code SP10. Here&apos;s a link to see the trailer and find out more about Peter&apos;s new TV series, The Wild Side of WineThis is Alex Rowell&apos;s book Vintage Humour: The Islamic Poetry of Abu NuwasAs ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E24: Wines from the Arab World.Finally, do check out our previous episode on Lebanon (S1 E22) to hear from Chateau Musar&apos;s Marc Hochar and Lebanese wine expert Michael Karam.
The World's BIGGEST Wine Competition Fancy tasting 18,000+ bottles of wine in a week? Humping and dumping 73,000+ bottles? Herding 250+ international wine judges? Dodging bottle crushers and giant wormeries? And, after all that, the real question is: what&apos;s it all for?! We go behind the scenes at the world&apos;s biggest wine competition, the Decanter World Wine Awards (DWWA), to tackle these very questions and issues. What even is a wine competition? What&apos;s the point? What does it mean when you see a medal or award on a bottle? What really goes on behind the scenes? And how do you start minimising the environmental impact of a giant operation like this? We dive in with the help of DWWA co-chair Michael Hill-Smith MW plus members of the Decanter team including Events & Awards Director Victoria Stanage, Head of Logistics Simon Wright and Awards Executive Shivani Tomar. To spice things up, Susie references Peter&apos;s &apos;legendary stamina&apos; (deep breath) and threatens divorce. There&apos;s also mention of anaerobic digestion, violent disagreements, a heart-warming wine story from Ukraine, the dirty topic of making money and the world&apos;s biggest ever party. All that, and some brilliant wines.We hope you enjoy the show! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Here&apos;s the link to all the headlines & results from the Decanter World Wine Awards 2022. And to the Guardian piece on the Ukrainian winery that won gold.As ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E23: The World&apos;s Biggest Wine Competition.Cheers!Wines mentioned in this episodeGeorges de la Chapelle Champagne Cuvee Nostalgie Brut NV, FranceAttis Embaixador Albarino 2018, Galicia, SpainHacienda Lopez de Haro Rioja Gran Reserva Rosado 2009, SpainAlbert Bichot Hospices de Beaune Cuvee Cyrot-Chaudron Clos de la Roche Grand Cru 2020, FranceMadame Veuve Point Volnay 1er Cru Clos des Chenes 2019, BurgundyMossi 1558 Impetuoso Classico Gutturnio Superiore 2019, Emilia RomagnaBulas Cruz Diwine Douro 2020, PortugalDomaine Verzier St Joseph Empreinte 2020, FranceBisquertt Crazy Rows Carignan 2020, Maule, ChileMorrisons Gran Montaña Malbec 2020, ArgentinaVagabond Wines Chardonnay 2020, Essex, UK
Armenia's Ambition: ancient, conflicted, hopeful Armenia is not the first country to spring to mind in terms of wine. But this is one of the most ancient winemaking cultures in the world. The broader Caucusus region - including Georgia, Armenia, Azerbaijan and Turkey, is where the winemaking vine is believed to have first been domesticated. By way of proof, a 6,000-year-old winery was unearthed in the Areni-1 cave complex in the Vayots-Dzor region of Armenia. And the country may have anything up to 1,000 different species of vitis vinifera winemaking vines - testament to its longevity in wine terms (the vine tends to mutate naturally over time). And yet...what do we know of Armenian wine? Relatively little, if you&apos;re anything like us. And that has to do with geopolitics as much as anything else - from the Armenian genocide to the Soviet occupation, the 20th century was hard on Armenia and its people. Its historic winemaking culture suffered, and it was shut off from the world. Now, however, a new generation of Armenians are daring to revitalise this somnolent wine history. We talk to two of them - Aimee Keushguerian of Keush, WineWorks and Zulal. Also Juliana del Aguila Eurnekian of Karas. They&apos;re brave because the region remains imperilled. The ongoing conflict with Azerbaijan has seen vineyards and farmers caught between warring factions. This is life or death stuff.But, from the little we&apos;ve dipped our toes in these particular waters, it&apos;s clear to us that there is huge potential in Armenian wine. In wine terms, Armenia is most certainly one to watch.We hope you enjoy the programme! Do let us know your thoughts on Instagram or Twitter.As ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E22: Armenia&apos;s Ambition.Cheers!Wines featured in this episodeKeush Ultra Brut Nature 2017 Blanc de Noirs, 12.5%Zulal Voskehat Reserve 2018, Vayots Dzor, 13%Zulal Karmir Kot 2018 Reserve, Vayots Dzor, 15%Karas Family Wine Estates White Blend 2020, Ararat Valley, 13.5%Karas Orange Wine ‘Kraki Ktor’ 2020, Ararat Valley, 12.5%Karas Areni 2019, Ararat Valley, 13.5%Karas Single Vineyard Areni 2020, Ararat Valley, 13.5%
Tasting 1982 Bordeaux Some wines or vintages achieve legendary status. The 1982s in Bordeaux are a case in point. So what&apos;s it really like to taste a bunch of 1982 clarets, 40 years on - featuring some of the best wines of the vintage? 1982 was a year that famously split opinion - the Brits copping the flak for labelling it too high-yielding, too ripe and &apos;Californian&apos; in style, saying it would never age. On the opposing side was American wine critic Robert Parker, who championed the vintage and later went on to become one of the most influential wine writers of modern times. As for how the wines have held up... In this episode, we spill the beans, while also explaining the historical context as well as the nature of the vintage and the individual wines tasted. These include Chateaux:Mouton-RothschildPichon ComtesseLéoville Las CasesLéoville PoyferréGruaud LaroseDucru BeaucaillouAlong the way we discuss the importance of storage, other vintages that can lay claim to being the, &apos;vintage of the century,&apos; British Railways, current prices for these bottles - and which modern vintages may prove to be as great as 1982 in time. NB: Wine Blast Live is a video-podcast and you can find the video on our YouTube channelIt&apos;s also over on our website, where you can find the full Show Notes for Tasting 1982 Bordeaux podcast on susieandpeter.com
Adventures in Dosage: the cherry on the sparkling cake Did you know that sugar and brandy can be added to sparkling wine? Were you aware that champagne was originally a sweet fizz? And that it regularly had things like port, cognac, elderberry, kirsch and raspberry brandy added to it?Now there’s a plucky English wine producer adding all sorts of fun things to his fizz – from Sauternes to Sherry, Madeira and Tokaji – to see what’s possible. His aim? To potentially help create, ‘a new category in wine’.Welcome to the world of dosage. That small addition that’s commonly popped into to the world’s very finest sparkling wines – but which people don’t talk about very much. Think of it as a ‘good’ wine additive. Yet producers don’t tend to be particularly adventurous in terms of trying new things to add in their dosage. Until now. Our story starts with us trying these bold, experimental new English sparkling wines before launching into fascinating conversations with their maker, English Master of Wine Justin Howard-Sneyd MW, as well as sparkling guru Ed Carr of Accolade and Champagne Louis Roederer chef de cave Jean-Baptiste Lécaillon.Along the way we explain what dosage actually is, why it’s used and delve excitedly into its history and future. We look into why people describe dosage as, ‘seasoning’ for fine fizz, and what role oaked wine, brandy and various types of sugar play in its make-up. Some wine pros use the term dosage as shorthand for the level of residual sugar in a sparkling wine. But, as we discuss, that’s an over-simplification that misses the bigger picture and purpose of dosage.We consider the trend for zero-dosage wines and explain why we’re not fans of this category – despite Susie having written her Master of Wine dissertation on the topic.‘When it&apos;s done well, dosage can help a wine  taste sublime,&apos; says Susie. &apos;The art of dosage needs more respect and awareness...and more winemakers need to do it properly.’ We hope you enjoy the programme! Do let us know your thoughts on Instagram or Twitter.As ever, all wine details, links and more are on our website: Show notes for Wine Blast S3 E20: Adventures in Dosage.Wines featured in the episode:Hart of Gold English sparkling wine Brut, 12%Louis Roederer et Philippe Starck Brut Nature Champagne 2012, 12%House of Arras Cuvée 1601 Brut Elite, 13%Bollinger RD 1976 Champagne Extra Brut, 12%
Fake Booze - Pet Nad to Yoda What&apos;s this about the world&apos;s first &apos;pet nad&apos; wine? Why has a wine-list-free restaurant been told to, &apos;stop being so bloody stupid&apos;? Who is releasing the latest cynical glassware range?And, STOP PRESS: hot-cross-bun gin??!! Yes, this is your latest audio instalment of the riotous, ridiculous world of Fake Booze, the entirely made-up news site focused on the world of alcohol. Consider this your critical update on world affairs from a parallel universe, which involves Alldie supermarket, goats and Yoda. Cheers!WARNING: features a few sweary bits and rude topics. Definitely not one to listen to if you&apos;re easily offended. Or you&apos;re a sommelier.To support Fake Booze, give to their Patreon here.For more quality Fake Booze material, check out the website.Show notes are on our website: Show notes for Wine Blast S3 E19: Fake Booze 2.You can also say hi over on Instagram or Twitter.
On Natural Wine So what exactly IS natural wine? How to define it - or is that even possible? What does it taste like? Why are we seeing so many natural wine bars, shops and events springing up? Natural wine remains niche yet it seems to be influencing mainstream wine - but how exactly? And why does natural wine get everyone so darn hot under the collar..?! Join us as we tackle all these burning questions and more with natural wine luminary and RAW WINE founder Isabelle Legeron MW, plus Mel Xenaki from natural Greek wine producer Tetramythos. We find time to taste and recommend a couple of natural wines (though Susie does ask if one wine, &apos;really is safe to drink?!&apos;) Isabelle talks about receiving hate mail, the difference between a &apos;living wine&apos; and &apos;a lifeless product&apos;, why &apos;only natural wine can be great&apos;, plus why natural wine means, &apos;we have to re-frame our expectation of wine.&apos; She calls for more transparency in wine, including ingredient labelling, so people can have the choice, &apos;to decide: this is what I want to put in my body, or this is not what I want to be drinking.&apos; Mel admits, &apos;it&apos;s hard to introduce yourself as a natural winemaker - because it can be offensive to the mainstream.&apos; She describes her approach as, &apos;ethical&apos;, and calls for legislation to define and regulate natural wine. We hope you enjoy the programme! Do let us know your thoughts on natural wine or beyond - contact us via our website or over on Instagram or Twitter. As ever, all wine details, links and more are on our website: Show notes for Wine Blast S3 E18: Natural Wine.Check out RAW WINE - the global community for natural wine producers and lovers. They have upcoming events in LA and London, among others. You can also find more details about Isabelle&apos;s book on natural wine and their new subscription wine club in the US (plus a cheeky discount code). Tetramythos in Greece has some delicious natural wines we recommend in the show.Here&apos;s the link we mention in the show to the Decanter piece on how wine lovers can help with the crisis in Ukraine.
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