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The Sauce is in the Glass
Wine & Food pairing cooking show with chef and Champion Sommelier Andreas Larsson and famous winemakers from all over the world.
EXPLORE CATALOG
The Sauce is in the Glass
World Champion Sommelier and skilled chef Andreas Larsson cooks the most delicious dishes with wines brought and made by his guests; world-famous winemakers.
The Sauce is in the Glass Season I
Episodes 1 – 5
• Matthieu Perrin – Châteauneuf-du-Pape
• Ernst Loosen – Mosel
• Arnaud Bourgeois – Sancerre
• Gerhard Kracher – Burgenland
• Xavier Baril-Engel – Alsace
EXPLORE
THE SAUCE IS IN THE GLASS
CATALOG
The Sauce is in the Glass
Châteauneuf-du-Pape (S1E1)
Andreas Larsson receives Matthieu Perrin of Château de Beaucastel in Southern Rhône. Andreas cooks a dish to match their classic Châteauneuf-du-Pape. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Matthieu Perrin’s favorite wine made by someone else.
Wine brought by guest
Château de Beaucastel, Châteauneuf-du-Pape, 2012
Blind tasted wine
Egon Müller, Scharzhofberger Kabinett
The Sauce is in the Glass
Mosel (S1E2)
Andreas Larsson receives Ernst Loosen, one of the world's best producers of Riesling wines, which he makes in the Mosel in Germany.
First, Andreas prepares a custom-made dish to match Ernst's top-rated dry Riesling. Andreas is then challenged to create another dish by using ingredients from the fridge to match the wine he tasted blind; Ernst Loosen's favorite wine made by another wine producer.
Wine brought by guest:
Dr. Loosen, Graacher Himmelreich Riesling GG, 2017
Blind tasted wine:
Thelmo Rodriguez, Lanzaga Rioja, 2016
The Sauce is in the Glass
Sancerre (S1E3)
Best Sommelier of the World Andreas Larsson receives Arnaud Bourgeois from Chavignol, a small village in the Loire, France. Andreas will create a dish to match the famous minerality of his Sauvignon Blanc ‘Les Baronnes’.
With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Arnaud Bourgeois’ favourite wine made by someone else.
Wine brought by guest:
Henri Bourgeois, Sancerre ‘Les Baronnes’, 2019
Blind tasted wine:
Domaine La Soufrandière, Pouilly-Vinzelles ‘Les Quarts’, 2018
The Sauce is in the Glass Burgenland (S1E4)
Andreas Larsson receives famous sweet wine producer Gerhard Kracher from Austria. Andreas makes his version of Peking Duck to match Kracher’s luscious, botrytis wine made of Chardonnay and Welschriesling. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Gerhard Kracher’s favorite wine made by someone else.
Wine brought by guest:
Kracher, Grande Cuvee Kollektion Trockenbeerenauslese, 2017
Blind tasted wine:
Domaine Weinbach, Riesling Cuvée Colette, 2016
The Sauce is in the Glass
Alsace (S1E5)
Andreas Larsson receives Xavier Baril of Domaine Engel, the largest organic estate in the Alsace. Andreas makes a traditional dish to match his Sylvaner, one of the region's most iconic grape varieties. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Xavier Baril’s favourite wine made by someone else.
Wine brought by guest:
Domaine Engel, Sylvaner Renaissance, 2019
Blind tasted wine:
Bonneau du Martray, Corton Charlemagne, 2014
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The Sauce is in the Glass Languedoc-Roussillon (SE2/EP1)
Andreas Larsson receives Jean Claude Mas, one of the most influential forces in the south of France. To match a Languedoc white, which is made from Roussanne, Grenache Blanc, Vermentino, Viognier, Andreas is cooking a fish dish. And what will Andreas create with the other ingredients from the fridge to go with the wine he tasted blind; Jean-Claude Mas’ favourite wine made by someone else.
Wine brought by guest
Château Paul Mas Belluguette Blanc, 2019
Blind tasted wine
Fattoria di Basciano I Pini, 2018
The Sauce is in the Glass
Lebanon (S2/E2)
Young self-made Lebanese winemaker Maher Harb is known for the wine he makes at Sept, his biodynamic winery in the hills above Beirut. Andreas Larsson is taking inspiration from the Middle East to prepare a dish to match Maher Harb’s rich and mineral wine made of the indigenous grape Merweh. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Maher’s favourite wine made by someone else.
Wine brought by guest:
Sept, Merweh
Blind tasted wine:
Cupano, Brunello di Montalcino
The Sauce is in the Glass
Douro (S2/E3)
Andreas Larsson welcomes Douro’s dry wine pioneer Cristiano Van Zeller. To complement Van Zeller’s dry Douro red wine, made from a wide variety of grapes from vines over 80 years old, Andreas prepares a surf and turf recipe. Andreas will also create another dish using the ingredients from the fridge to match the wine he tasted blind; Cristiano Van Zeller’s favourite wine made by someone else.
Wine brought by guest:
Quinta vale D. Maria, CV – Curriculum Vitae, Douro Red, 2016
Blind tasted wine:
Hacienda Terra d’Uro, Toro Red, 2016
The Sauce is in the Glass
Priorat (S2/E4)
Top sommelier Franck Massard who turned to winemaking in Spain visits Andreas Larsson in his kitchen today. To match Franck’s deep ruby, spicy red wine made from Carignan and Grenache, Andreas is cooking a peppery fish stew. And with the other ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Franck’s favourite wine made by someone else.
Wine brought by guest:
Franck Massard, Huellas, Priorat, 2016
Blind tasted wine:
Vega Sicilia, Valbuena 5, 2014
The Sauce is in the Glass
Bordeaux (S2/E5)
Andreas Larsson receives French winemaker Matthieu Guyon, whose family owns the Domaines Rollan de By vineyards in Bordeaux.
Andreas will prepare the perfect wine burger to match the rich Merlot-dominated Cru Bourgeois Médoc.
And what will Andreas create with the other ingredients from the fridge to go with Matthieu Guyon’s favourite bubble?
Wine brought by guest:
Château Rollan de By 2012
Blind tasted wine:
Edouard Duval Noir d’Eulalie
The Sauce is in the Glass
Etna (S2/E6)
In this episode, Andreas Larsson welcomes Salvino Benanti, who together with his twin brother Antonio, runs an iconic winery located on the slopes of the Etna volcano in Sicily and is among the most prominent producers of fine wines in Italy. Andreas is cooking a dish to match the premium white Etna wine and is challenged to create another recipe to complement the wine he tasted blindly; Salvino Benanti’s favorite wine made by someone else.
Wine brought by guest:
Pietra Marina Etna Bianco Superiore DOC, 2016
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