ThirtyFifty's Level 3 Wine Podcast

Chris Scott DipWSET takes a deep dive into the Tempranillo grape looking at the characteristics, winemaking and where it is grown around the world.

Chris Scott DipWSET looks at high volume, inexpensive red wines. We explore the key factors for making this type of wine, such as location, viticulture and wine making.

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

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 Classe wines.

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

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

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.

Jamie Goode is an expert in the science of winemaking. His book Wine Science provides an indepth reference for wine producers across a range of issues. In this interview we explore common wine faults such as Brettanomyces and volatile acidity.

Sioban Harnett is viticulturist at Cloudy Bay, the iconic New Zealand winery. We find out how the vines are trained and managed to suit the growing conditions of the Marlborough region.

Grafting and Phylloxera go hand in hand we find out how phylloxera attacks the grape vine and the importance of grafting.