UK Wine Show

Dr Darrell Lizamore of New Zealand Winegrowers explains how grapevine genetics really works, from centuries of clonal selection and mass selection to induced mutation, transgenics, CRISPR gene editing and epigenetics.

Powdery mildew is getting harder to control in Marlborough. Jim White of Cloudy Bay explains why, and why a new generation of disease-resistant PIWI grape varieties might be the answer New Zealand growers have been waiting for.

Get up close and personal with Jim White as he shares his insights on Cloudy Bay Sauvignon Blanc and the region that has shaped it.

WineGB. 500 members. One CEO. Nicola Bates joins Chris to talk lobbying, duty reform, hybrid grapes and why English wine needs government support to keep growing.

How many bottles does England actually make? Where are we exporting? And can vineyards really make money? WineGB CEO Nicola Bates has the numbers - and some honest answers.

Wilco Lam brought his whole team with him when he left Dry River. Now at Oraterra in Martinborough, he tells Chris Scott what it really takes to build something new from the ground up.

Ian Quinn of Two Terraces in Hawkes Bay grows Albarino for several winemakers across the region. We explore how and why they came to plant the variety, the different styles being produced, and why New Zealand Albarino is proving to be very good indeed.

Chris meets Sofia Ricasoli in Soho to launch her new wines, including Innesto No.1, a multi-vintage Toscana IGT blend. She explains how the project brings a fresh, modern vision to her family's centuries-old winemaking tradition.

How does Hawkes Bay sit within the overall New Zealand wine scene. Brent Linn from the Hawke's Bay Winegrowers Association joins the podcast to share insights into the region's role, strengths and future within the industry.

We talk to Brent Linn to get an overview of the Hawkes Bay wine region on the North Island of New Zealand.

Could a robot with UV light replace fungicide and change your wine? Dr Paul Epee from BRI shares trial results and why the wines did taste different.

We delve into research into UV light treatment for powdery mildew with Dr Paul Epee at the Bragato Research Institute (BRI) in Marlborough, New Zealand.

John MacPherson (Mac) of Advintage Wine gets real about the NZ wine industry. The supermarket dominance, Sauvignon Blanc oversupply crises, and how boutique producers are still crushing it through the tough times.

Advintage is one of the biggest online wine retailers in New Zealand, located in Hawke's Bay since 1999. We ask owner John (Mac) what wines Kiwis are drinking these days.

Explore the wines being made in Gisborne in New Zealand with Paul and Geordie of TW Wines.

We catch up with Kirsten Searle, owner of Matawhero Wines in Gisborne located on the east coast of the North Island of New Zealand. She is a dynamic producer in the region, producing a wide range of premium quality wine styles.

Discover how New Zealands wine industry is navigating a major grape oversupply and why some producers are turning to Albarino for the future. Chris chats with winemaker Mark Thompson from GisVin about market pressures, pricing realities, and the experime

We delve into the business of making wine in Gisborne on the east coast of the North Island of New Zealand, with Mark Thompson head winemaker at GisVin.

We explore how changing consumption habits are reshaping Chinas wine industry with winemaker Lenz Moser of Chateau Changyu Moser XV.

We explore the vibrant English wine region of the Crouch Valley in Essex. Discover the producers, the wine styles, and the unique character of the region with Matt and Katie.

A dramatic look at 19th century vine diseases that reshaped European vineyards and gave rise to the grape varieties and wine styles we know today.

In this Christmas special the tables are turned when Jane quizzes Chris on his WSET L3 wine knowledge. Tune in to find out how well he does.

We explore some of the worlds most expressive aromatic white grape varieties. Riesling, Gewurztraminer and Torrontes each bring their own unique personality to the glass.

Chris explores two fascinating aromatic grapes. Muscat family and Sauvignon Blanc, highlighting their unique characteristics, styles and regional expressions.

Chris takes us through the winemaking techniques used to create premium aromatic white wines as per the WSET Level 3 Wine specification.

In the final part of our series on establishing a vineyard, we explore vineyard maintenance once the vines are in the ground. Chris Buckley of VineWorks walks us through the key tasks throughout the year.

In this second part of series of establishing a vineyard, we explore how to prepare the ground for planting vines with Chris Buckley from VineWorks.

Ever dreamt of starting a vineyard, we find out how to get started by first selecting the right plot, with Chris Buckley at VineWorks.

Discover how founder Duncan Gammie built The Wee Vinoteca, an award-winning fusion of wine shop, bar and club built on a 'less but better' philosophy.

The Torres family are searching for historical or ancestral vines to bring back into production. We hear about the key criteria and the grapes they are focusing on.

Familia Torres are at the forefront of sustainability, find out what they are doing different with Mireia Torres, a fifth generation family member.

We go behind the scenes at the WSET with CEO Michelle Brampton to find out about the changes to culture and approach during her time as CEO.

Discover winemaking techniques used by Maison Mirabeau to make their famously delicate rose wines in this interview with Guillame Cordonis.

We dig into the Mirabeau story and how they have grown from start up to one of the leading brands in Provence over 15 years.

Delve into the world of wine ratings and scores with Paul Declerck, author of a new book How to Appreciate Wine.

We're back to Bandol, talking weather and soils with Cedric Gravier of La Suffrene.

Mary Bridges is head winemaker at Gusbourne and is passionate about yeast, a key ingredient for making sparkling wines. In this episode we find out how yeast works and is managed throughout the winemaking process.

Bandol in Provence is best known for Mourvedre to produce ageworthy, full-bodied reds. We meet up with the president of the Bandol winegrowers association to find out more about the region and grapes.

Meet Mary Bridges, head winemaker at Gusbourne Estate located in Kent producing premium sparkling and still wines. We find out how Mary began her winemaking career while studying at Plumpton College and working several vintages.

We continue looking at the fine wine market with Tom Burchfield and the regions to watch other than the traditional high-end Bordeaux and Burgundy markets.

We focus in on the performance of fine wine market and en primeur over the last 20 years with Tom Burchfield, head of market intelligence at Liv-ex.

In this episode we talk to Liv-ex to find out what is happening to fine wine trading during the US trade tariff war and the impact on EU fine wine.

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 first 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.