Matthew's World of Wine and Drink

Syrah, aka Shiraz, produces some of the finest wine in the world in a range of climates: from the northern Rhône to all over Australia to Hawke's Bay to South Africa to California and Washington. Known for its meaty, peppery style, arguably no grape more reflects where it comes from. Listen and learn all about Syrah!

Grenache is one of the world's most planted grape varieties, commonly found in warm Mediterranean climates such as the south of France, eastern Spain, Australia, and California. This episode explores the extraordinary diverse range of wines made from Grenache: different blends, rosé, fortified wine, and from old vines. In a warming climate, Grenache may be the future!

Mark Middlebrook, an importer of unusual Italian wines at Portovino, shares his passion for Sardinia's viniculture. He discusses the rustic yet rich winemaking traditions on the island, highlighting unique varietals like Vermentino and Cannonau. Mark delves into the influence of Mediterranean and Catalan elements on these grapes, as well as the innovative techniques like aging under flor. Discover how Sardinia's cultural backdrop and its quest for fresher wines are shaping its growing international wine identity!

An interview with Clémence Lelarge-Pougeot of the Champagne producer Lelarge-Pougeot who specialise in Meunier. The interview explores the evolution of a grower-producer and the increasingly important role of Meunier in Champagne production. Clémence is about as charming as can be, so have a listen and drink a glass of champagne!

Nova Scotia is a small region off the eastern coast of Canada, which is slowly attracting attention due to the increased quality of its wines. The cool Atlantic climate are great for Chardonnay and Pinot Noir and traditional method sparkling wines, as well as dry, crisp white wines. Sophia Luckett (of https://www.the-drink-talking.com) joins me on the pod to the give the lowdown on Nova Scotia wines and what the future holds.

Carignan, Cariñena, Mazuelo, Samsó, Carignano: call it what you like, the variety has had an up and down history. Long used in bulk regions like Languedoc due to its high yields which lead to astringent tannins, there are now producers working with old vines to make more concentrated, intense, and successful wines. This explores Carignan in all its form, and why it should be taken more seriously than is sometimes the case.

Thirty years ago English sparkling wine wasn't a thing; twenty years ago it was barely known about; ten years it was little understood; now it's appreciated as one of the best regions for quality bubbles; the next ten years may see England really become established on the world map. To discuss all this more, listen to my interview with Trevor Clough of Digby Fine English - who make some fantastic sparkling wine.

The final episode on Greek wine features a brief defence of Retsina, a style of wine made since antiquity. When Greece opened up to tourists in the 1960s onwards, Greek wine unfortunately became synonymous with cheap, industrial Retsina. But, whisper it, is Retsina finally getting better?

The fourth episode on Greek wine focuses on other black grape varieties such as Mavrodaphne and Limniona, as well as trends for natural and biodynamic winemaking. So much has changed in Greece over the last forty years, yet such change has been based on championing historic, indigeneous varieties.

Continuing the focus on Greece, this episode looks in detail at two of the country's major black varieties: Agiorgitiko and Xinomavro. Quality and styles vary, but there's some exceptional wine being made, particularly from Xinomavro. Talking about these two varieties also emphasises the diversity of Greece's geography and styles of wine.