Wine guides · WineMasters.TV

Wine guides, straight from the films.

151 articles about wine regions, grapes, winemaking and food pairing, each based on a WineMasters.TV episode. Read the guide, then watch the story on screen.

How wine is made, explained

Wine questions answered

Short, clear answers to the questions wine lovers ask most, each built around a WineMasters film.

What Is Amphora Wine? How Clay Vessels Shape Modern WineWhat is amphora wine and how does clay change the taste? Learn how modern amphoras are made, why winemakers use them and which wines to try.French Oak Barrels: How They Are Made and What They Do to WineWhy do the best wines age in French oak? See how oak barrels are made, from forest to toasting, and how barrels change the taste of wine.Natural Cork: How Wine Corks Are Made and Why It MattersHow are natural wine corks made? From cork oak forests in Portugal and Spain to quality control: how corks are made and what cork taint is.Wine Yeast: Native vs. Commercial Yeast and TerroirWhat does yeast do in wine? Learn the difference between native (wild) and commercial yeast, and how scientists isolate vineyard yeasts to express terroir.Does the Shape of a Wine Glass Matter? Handmade Glass ExplainedDoes a wine glass change how wine tastes? What bowl shape and a thin rim do, and how handcrafted, ultra-thin wine glasses are made.Can You Taste Soil in Wine? Minerality and Terroir ExplainedCan you really taste limestone, slate or volcanic soil in wine? What science says about minerality, terroir and how soil shapes the taste of wine.Grafted vs. Ungrafted Vines: Phylloxera and Pre-Phylloxera WineWhy are almost all vines grafted? Phylloxera explained, where ungrafted vines still grow, and whether ungrafted wines really taste better.What Is Malolactic Fermentation? A Clear Guide for Wine LoversMalolactic fermentation explained: how bacteria turn sharp malic acid into soft lactic acid, why it gives buttery Chardonnay, and whether wines need it to age.Do Wines Get Better with Age? What Happens in the BottleIs old wine always better? Learn which wines improve with age, what happens chemically in the bottle and how to store wine so it ages well.New Disease-Resistant Grape Varieties (PIWI): The Future of Wine?What are PIWI grapes? How new disease-resistant grape varieties can cut vineyard spraying, and why they are still controversial in the wine world.Alcohol-Free Wine: How It Is Made and Is It Any Good?How is alcohol-free wine made, why is it so hard to get right, and is it the future of wine? Dealcoholization methods explained.Sulfites in Wine: What They Do and Can Wine Be Made Without Them?Why does wine contain sulfites? What sulfites do, whether they cause headaches, and the new methods winemakers and scientists use to replace them.How Is Port Wine Made? Grapes, Styles and How to Drink ItHow is Port wine made, and what is the difference between ruby, tawny and vintage Port? A clear guide to Portugal’s famous fortified wine.What Is Sherry? Fino, Manzanilla, Oloroso and How It Is MadeWhat is Sherry and how is it made? Learn about flor, the solera system and the styles from bone-dry Fino and Manzanilla to rich Oloroso.How Is Champagne Made? The Traditional Method ExplainedHow is Champagne made? The traditional method step by step: base wine, second fermentation in the bottle, aging on the lees, dosage and grower Champagne.What Is Noble Rot? How Botrytis Makes the Great Sweet WinesWhat is noble rot (botrytis) and how does it make sweet wine? How Sauternes, Tokaji and Austrian and German sweet wines like TBA are made.What Is Appassimento? How Amarone della Valpolicella Is MadeWhat is appassimento and how is Amarone made? How drying grapes for months creates rich Amarone, sweet Recioto and Ripasso in Italy’s Veneto.Bordeaux vs Burgundy: The Difference Between France’s Great WinesWhat is the difference between Bordeaux and Burgundy? Grapes, climate, labels, classifications and taste of France’s two most famous wine regions.What Does Grand Cru Mean? Burgundy, Bordeaux, Champagne, AlsaceWhat does Grand Cru mean on a wine label? How the term works in Burgundy, Bordeaux, Champagne and Alsace, and why it does not mean the same everywhere.What Is Qvevri Wine? Georgia’s 8,000-Year-Old Way of Making WineWhat is qvevri wine and what is Georgian amber wine? How wine is made in clay vessels buried in the ground, and why Georgia is called the cradle of wine.

WineMasters Class

Wine course and WSET study guides

A study guide for every episode of the 48-part WineMasters Class, built on the WSET Level 3 syllabus. It helps you prepare for your exam.

Online Wine Course: Watch a Free WineMasters Class EpisodeTry WineMasters Class, the online wine course taught by Masters of Wine and champion sommeliers. Watch a full episode free, no credit card needed.How to Pass WSET Level 3: A Study Guide That Actually WorksStudying for WSET Level 3? Research-backed study techniques, a step-by-step plan for every chapter and how video lessons help you prepare.How to Prepare for the WSET Diploma: Study Tips That WorkThinking about the WSET Level 4 Diploma in Wines? What the Diploma involves, how to plan your study and how video lessons help you prepare.WineMasters.TV for Wine Schools: Group Access for StudentsGroup subscriptions for wine schools: give your WSET students video lessons with Masters of Wine, embedded access, group deals or student discount codes.Austrian White Wine Guide: Grüner Veltliner and RieslingLearn Austria's white wines: Grüner Veltliner, Riesling, the Wachau's Steinfeder, Federspiel and Smaragd levels, and Austria's strict wine law.California Wine Guide: Napa Cabernet, Sonoma and ZinfandelCalifornia wine explained: its history, the Judgment of Paris, Napa Cabernet, Sonoma Chardonnay and Sierra Foothills Zinfandel. A clear study guide.Western Loire Wine Guide: Chenin Blanc, Muscadet, ChinonLearn the Western Loire for WSET Level 3: Muscadet sur lie, Chenin Blanc from Savennières, Vouvray and Layon, and Cabernet Franc from Chinon.Southern Rhône Wine Guide: Grenache, GSM and ChâteauneufSouthern Rhône wine explained: Côtes du Rhône levels, the crus, Grenache, Syrah and Mourvèdre blends, Châteauneuf-du-Pape soils and the white wines.Tuscany Wine Guide: Sangiovese, Chianti and BrunelloLearn Tuscany wine the easy way: Sangiovese, Chianti vs Chianti Classico, Gran Selezione, Brunello, Vino Nobile and the story of the Super Tuscans.German Pinot Explained: Spätburgunder, Grau- and WeissburgunderWhat are Spätburgunder, Grauburgunder and Weissburgunder? A study guide to Germany's Pinot family: regions, styles, aromas and the best food pairings.Sancerre and Pouilly-Fumé Explained: Eastern Loire GuideStudy the Eastern Loire: Sauvignon Blanc, Pinot Noir, Sancerre, Pouilly-Fumé, Menetou-Salon and the Caillottes, Terres Blanches and Silex soils.Campania Wine Guide: Aglianico, Fiano and Greco ExplainedA study guide to Campania wine: Taurasi and Aglianico, Fiano di Avellino, Greco di Tufo, volcanic soils and the ancient grapes of Pompeii.Alsace Wine Guide: Noble Grapes, Labels and SweetnessA study guide to Alsace wine: the four noble grapes, AOP and Grand Cru labels, how to judge sweetness, and the late-harvest VT and SGN styles.Spanish Old Vine Wines: Toro, Bierzo, Jumilla and TenerifeStudy Spain's old vine regions: Tinta de Toro, Mencía and Godello in Bierzo, Monastrell in Jumilla, Listán on Tenerife, and what old vines really do.Argentina Wine Guide: Malbec, Torrontés and High AltitudeArgentina wine explained: Mendoza Malbec, Torrontés from Salta, Cabernet Franc, Bonarda and why altitude matters so much in the vineyards of the Andes.Madeira and Southern Portugal Wine Guide: Styles and GrapesA study guide to Madeira's four styles, estufa and canteiro, plus Bucelas Arinto, ungrafted Colares and Alentejo blends from southern Portugal.Provence Wine Guide: Rosé, Bandol and Cassis ExplainedLearn Provence wine: the grapes behind pale rosé, Côtes de Provence and other appellations, how rosé is made, plus Bandol reds and Cassis whites.Galicia Wine Guide: Albariño, Godello and Mencía ExplainedA study guide to Galicia's wines: Rías Baixas Albariño, Godello from Valdeorras, Mencía from Ribeira Sacra, the five DOs and how wine is clarified.New Zealand Wine Guide: Sauvignon Blanc, Pinot Noir and MoreNew Zealand wine explained: Marlborough Sauvignon Blanc and its subregions, Pinot Noir from Martinborough and Central Otago, and Hawke's Bay Syrah.Veneto Wine Guide: Soave, Valpolicella and Amarone ExplainedVeneto wine explained: Soave and Garganega, Lugana, Bardolino, the five styles of Valpolicella, and how Recioto, Amarone and Ripasso are made.Bordeaux Right Bank Guide: Saint-Émilion and Pomerol ExplainedBordeaux Right Bank explained: Merlot and Cabernet Franc, Saint-Émilion's classification, Pomerol's clay, Fronsac and value appellations.Austrian Red Wine Explained: Zweigelt, Blaufränkisch, St. LaurentA study guide to Austrian red wine: Zweigelt, Blaufränkisch and Sankt Laurent, the regions of Burgenland and Carnuntum, and how salt and fat soften tannin.Chilean Wine Guide: Regions, Carménère and Cabernet SauvignonChilean wine explained: north, central and southern regions, País and Moscatel, Maipo Cabernet, the story of Carménère and cool coastal Sauvignon Blanc.Sherry Styles Explained: Fino, Amontillado, Oloroso and SoleraA study guide to Sherry: Palomino and PX, the Sherry Triangle, flor vs oxidative aging, every style from Fino to Cream, and how the solera works.Italian Native Grapes: Lagrein, Verdicchio, Primitivo and MoreA study guide to Italy's native grapes, from Lagrein and Teroldego in the Alps to Verdicchio, Sagrantino, Montepulciano, Negroamaro and Primitivo.German Riesling Explained: Prädikat, VDP and Label TermsLearn to read German Riesling labels: Kabinett to Eiswein, trocken and feinherb, and the VDP's Grosse Lage and GG, in this WineMasters Class guide.Bordeaux Left Bank Wine Guide: Médoc, Graves and 1855A study guide to the Bordeaux Left Bank: gravel soils, Cabernet Sauvignon, the 1855 Classification, the Haut-Médoc communes and how Bordeaux ages.Ancient Wine Countries: Georgia, Armenia, Lebanon and GreeceA study guide to the cradle of wine: qvevri in Georgia, Areni in Armenia, Lebanon's native grapes and Greek Xinomavro, Assyrtiko and Retsina.Northern Rhône Wine Guide: Syrah, Viognier and HermitageLearn the Northern Rhône for WSET Level 3: Syrah and Viognier, Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph, Crozes, Cornas and white Marsanne.Northern Portugal Wine Guide: Vinho Verde, Douro and DãoNorthern Portugal wine explained: Vinho Verde Alvarinho and Loureiro, Douro reds and Port styles, and Dão's Encruzado. A clear study guide.Rioja Wine Guide: Tempranillo, Crianza and Gran ReservaRioja explained: Tempranillo and its blending grapes, the three subregions, white Rioja, and what Crianza, Reserva and Gran Reserva mean on the label.How Sweet Wines Are Made: Five Methods and Classic StylesSweet wines explained: fortification, late harvest, noble rot, ice wine and dried grapes, from Sauternes and Tokaji to Vin Santo, plus food pairing tips.Oregon and Washington Wine Guide: Pinot Noir to CabernetStudy Pacific Northwest wine: Willamette Valley Pinot Noir, Oregon Chardonnay, Washington's Columbia Valley Cabernet and Syrah, and canopy management.Languedoc-Roussillon Wine Guide: Grapes, Appellations, StylesLanguedoc-Roussillon explained: Minervois, Corbières, Picpoul de Pinet, old vine Carignan, Roussillon reds and whites, and why IGP wines matter.Sicilian Wine Explained: Native Grapes, Etna and VittoriaA study guide to Sicily's native grapes: Nerello Mascalese, Carricante, Grillo, Nero d'Avola and Frappato, Etna DOC rules and Cerasuolo di Vittoria.South Africa Wine Guide: Chenin Blanc, Pinotage and RegionsSouth African wine explained: Chenin Blanc (Steen), Colombard and Pinotage, Swartland and Stellenbosch, and what cans and bag-in-box mean for wine.New York, Virginia and Texas Wine: Grapes and HybridsStudy East Coast and Texas wine: Finger Lakes Riesling, Virginia Viognier and Norton, Texas Tempranillo, hybrids, crosses and the grafting story.White Burgundy Guide: Chardonnay from Chablis to MâconStudy white Burgundy for WSET Level 3: Chardonnay in Chablis, the Côte de Beaune, Côte Chalonnaise and Mâconnais, plus Burgundy's Cru system.Priorat and Penedès Wine Guide: Catalonia's Grapes and StylesPriorat and Penedès explained: Penedès climates and grapes, Torres' ancestral varieties, Priorat's llicorella slate, Garnacha, Cariñena and classification.Beaujolais Explained: Gamay, the 10 Crus and Wine StylesA study guide to Beaujolais: the Gamay grape, Nouveau, Villages and the ten Crus, plus how carbonic maceration shapes fresh, fruity red wine.Jura and Savoie Wine Guide: Vin Jaune and Alpine GrapesJura and Savoie explained: Savagnin, Vin Jaune, Poulsard, Trousseau, Jacquère, Altesse and Mondeuse, the key appellations and how Vin Jaune is made.Rueda Wine Guide: Verdejo Grape, Styles and Label CategoriesRueda explained: the Verdejo grape, high plateau climate, Sauvignon Blanc and Viura, Gran Vino de Rueda, Vino de Pueblo, Dorado and Pálido styles.Australian Wine Regions and Grapes Explained: Shiraz and MoreAustralian wine explained: Barossa Shiraz, Clare and Eden Valley Riesling, Coonawarra Cabernet, Margaret River, Yarra Valley and Hunter Valley Semillon.Emerging Wine Regions: Japan, China and England ExplainedA study guide to the new frontiers of wine: Koshu from Japan, Marselan and vine burial in China, English sparkling wine, Bacchus and cold-hardy hybrids.Piemonte Wine Guide: Barolo, Barbaresco, Barbera and MorePiemonte wine explained: Nebbiolo in Barolo and Barbaresco, aging rules, Barbera d'Asti and d'Alba, Dolcetto, Arneis, Gavi and Moscato d'Asti.Sparkling Wine Methods Explained: Traditional to Pét-NatHow is sparkling wine made? The traditional, transfer, tank and ancestral methods explained, with Cava, Franciacorta, Prosecco, Lambrusco and pét-nat.Ribera del Duero Wine Guide: Tempranillo and AltitudeLearn Ribera del Duero for WSET Level 3: Tinto Fino, high-altitude climate, diurnal range, Crianza and Reserva rules, Clarete and Albillo Mayor.South West France and Corsica Wine Guide: Grapes and RegionsSouth West France and Corsica explained: Cahors Malbec, Madiran Tannat, Gaillac and Marcillac Fer Servadou, Jurançon Manseng, Patrimonio and Ajaccio.Canadian Wine Guide: Regions, Hybrids and Vinifera GrapesCanada wine explained: ice wine, hybrid grapes like L'Acadie Blanc and Baco Noir, Niagara, the Okanagan Valley and how lakes shape a cool climate.Red Burgundy Explained: Pinot Noir, Climats and CrusA study guide to red Burgundy: Pinot Noir in the Côte d'Or, climats and clos, the four classification levels and the key villages from Gevrey to Volnay.How to Store, Serve and Pair Wine at Home: A Practical GuideWine at home explained: storing wine, serving temperatures, ordering from a wine list, food and wine pairing rules, and how to read wine ratings.

WineMasters Class Grand Cru

Grand Cru regions

Bordeaux and Champagne at the very top, with Susie Barrie MW and Andreas Larsson.

Côte des Blancs Champagne: Grand Cru Blanc de Blancs GuideDiscover the Côte des Blancs, home of Champagne’s finest Blanc de Blancs: Grand Cru villages, chalk terroir, top growers and what to eat with them.Marne Valley Champagne: Pinot Meunier, Aÿ and Grand Cru HousesExplore the Marne Valley, Champagne’s largest subregion: Pinot Meunier and Pinot Noir, Aÿ, the échelle des crus and legendary houses like Bollinger.Pauillac Wine Guide: First Growths, Terroir and Top VintagesWhy is Pauillac Bordeaux’s most prestigious appellation? Gravel, Cabernet Sauvignon, three First Growths, second labels and how en primeur works.Margaux Wine Guide: Terroir, Merlot and the 1855 ClassificationWhat makes Margaux wines so perfumed and elegant? Explore its gravel soils, its 21 classified growths, Cru Bourgeois value picks and food pairings.Pomerol Wine Guide: Blue Clay, Merlot and Petrus CountryWhy are Pomerol wines so lush and so costly? Discover its blue clay, Merlot, unclassified estates like Petrus and how experts spot fake bottles.Saint-Émilion Wine: Limestone, Garagistes and the ClassificationExplore Saint-Émilion: Merlot and Cabernet Franc, the limestone plateau, the Garagiste movement and its controversial classification, explained.Graves and Pessac-Léognan Guide: Reds, Whites and Liber PaterDiscover Graves and Pessac-Léognan, birthplace of Bordeaux claret: gravel soils, oaked white Bordeaux, the Graves classification and Liber Pater.Sauternes and Barsac Wine Guide: Grapes, Terroir and PairingsHow are Sauternes and Barsac made? Explore noble rot, Sémillon, the Ciron mists, Château d’Yquem and surprising savory food pairings for sweet wine.

WineMasters documentaries

Wine regions and the families behind them

Region by region, the families, estates and stories behind Europe’s great wines.

Bandol Wine and Domaine Tempier: Mourvèdre and Serious RoséWhy Bandol makes Provence's most ambitious rosé and reds: Mourvèdre, a sun-drenched amphitheater, and the story of Lulu and Lucien Peyraud at Domaine Tempier.Beaujolais Wine Guide: Gamay, the Crus and Georges DuboeufDiscover Beaujolais beyond Nouveau: Gamay on granite, the ten crus from Fleurie to Moulin-à-Vent, and the legacy of Georges Duboeuf and his grandson Adrien.Liber Pater: Ungrafted Vines and Bordeaux's Pre-Phylloxera TasteLoïc Pasquet makes Liber Pater from ungrafted vines and forgotten grapes in Graves. Discover why Bordeaux took him to court and why his wine costs a fortune.Châteauneuf-du-Pape and Beaucastel: The Perrin Family StoryExplore Châteauneuf-du-Pape through Château de Beaucastel: 13 grape varieties, galet stones, the mistral and the Perrin family's pioneering organic farming.Burgundy Wine and the Drouhin Family: Pinot Noir and ChardonnayDiscover Burgundy through Maison Joseph Drouhin in Beaune: climats, Clos des Mouches, biodynamic farming and why Pinot Noir and Chardonnay shine here.Sancerre Wine Guide: Sauvignon Blanc and the Bourgeois FamilyWhy Sancerre is Sauvignon Blanc at its finest: flint, limestone and Kimmeridgian marl, the slopes of the Monts Damnés, and the Bourgeois family of Chavignol.Côte-Rôtie and Guigal: Syrah of the Northern RhôneMeet the Guigal family of Ampuis: the steep slopes of Côte-Rôtie, Northern Rhône Syrah and Viognier, and the legendary La Mouline, La Turque and La Landonne.Alsace Wine Guide: Riesling, Gewurztraminer and the TrimbachsDiscover Alsace through Maison Trimbach: dry Riesling, Gewurztraminer and Pinot Gris, a mosaic of soils, and the famous Clos Sainte Hune and Frédéric Emile.Douro Table Wine: How the Niepoort Family Changed the ValleyHow did a small Port house become a pioneer of Douro table wine? Meet Dirk and Daniel Niepoort, old vines, field blends and the fresh style of the Douro.Alvarinho and Vinho Verde: The Soalheiro Family of MelgaçoVinho Verde is far more than light, spritzy white. Meet the family behind Soalheiro in Melgaço and discover Alvarinho, Loureiro and the granite of the Minho.Alentejo Wine: Mouchão, Alicante Bouschet and Foot TreadingDiscover the Alentejo through Herdade do Mouchão: Alicante Bouschet, foot-trodden lagares, cork forests and the Reynolds family's long fight for their estate.Wachau Wine: Grüner Veltliner, Riesling and the HirtzbergersDiscover the Wachau, Austria's terraced Danube valley, its Steinfeder, Federspiel and Smaragd wines, and three generations of the Hirtzberger family.Baden and the Kaiserstuhl: Germany's Pinot Country ExplainedExplore Baden's volcanic Kaiserstuhl and its Weissburgunder, Grauburgunder and Spätburgunder through the Heger family of Ihringen and their next generation.Mosel Riesling: Slate, Steep Slopes and the Loosen FamilyWhy is Mosel Riesling so special? Discover slate soils, steep slopes, Kabinett to TBA, GG and Feinherb, and how Ernst Loosen helped revive the Mosel.Rías Baixas Albariño: Pazo de Señorans and the Atlantic CoastDiscover Rías Baixas, Galicia's Atlantic home of Albariño, through Pazo de Señorans: granite, pergolas, aging on the lees and perfect seafood pairings.Priorat Wine: Álvaro Palacios, Garnacha and L'ErmitaDiscover Priorat, Catalonia's dramatic slate region, and how Álvaro Palacios and a band of friends revived it with Garnacha, Cariñena and L'Ermita.Penedès Wine: The Torres Family and Ancestral GrapesExplore Penedès and the Torres family: from Mas La Plana Cabernet to rescued ancestral Catalan grapes and a bold response to climate change.Tuscany Wine: Antinori, Sangiovese and Chianti ClassicoDiscover Tuscany through the Antinori family: Sangiovese, Chianti Classico's terroir and the birth of Tignanello and the Super Tuscans.Sicily Wine: Tasca d'Almerita, Nero d'Avola and EtnaDiscover Sicily's wines with the Tasca d'Almerita family at Regaleali: Nero d'Avola, Perricone, bush vines and the volcanic slopes of Etna.Barolo vs Barbaresco: Gaja and the Nebbiolo GrapeWhat sets Barolo apart from Barbaresco? Visit Piedmont's Langhe hills with the Gaja family and discover Nebbiolo, its terroir and its food pairings.Campania Wine: Mastroberardino, Taurasi and AglianicoExplore Campania's wines with the Mastroberardino family: Aglianico and Taurasi, Fiano di Avellino, Greco di Tufo and vineyards in ancient Pompeii.Rioja Wine: The Muga Family, Oak Barrels and TempranilloDiscover Rioja with Bodegas Muga in Haro: Tempranillo, French vs American oak, Crianza to Gran Reserva and a family that ferments everything in wood.

How It’s Made

How it’s made

The craft behind amphoras, barrels, corks, yeast and glasses, filmed in the workshops.

How Amphoras Are Made: Inside a Modern Clay WorkshopSee how modern wine amphoras are made by hand in Trentino, from secret clay blends and plaster molds to slow drying and precise kiln firing.How French Oak Barrels Are Made: From Forest to CooperageFollow French oak from century-old forests to the cooperage: tree selection, stave splitting, outdoor seasoning and toasting over fire, as shown on screen.How Wine Corks Are Made: Inside Portugal's Cork IndustryWatch how wine corks are made in Portugal: bark harvested by axe every nine years, seasoning, boiling, punching and the hunt for TCA in every batch.How Native Wine Yeasts Are Isolated From a VineyardFollow scientists as they swab a vineyard and cellar, isolate wild yeasts in the lab and test each strain so a winemaker can ferment with his own terroir.How Handmade Wine Glasses Are Made: Hans Denk's LegacySee how ultra-thin handmade wine glasses are blown in Lower Austria, and meet Hans Denk, the priest and taster who spent years perfecting their shape.

The Science of Wine

The science of wine

Dr. Jamie Goode puts one big wine question to the test in each episode.

Jamie Goode's Champagne Soil Experiment: Terroir on TrialJamie Goode digs into Champagne's chalk, clay and sand with a soil taster who claims he can predict a wine's flavor from the earth. See the experiment.Ungrafted Vines in Saint-Émilion: Inside a Risky ExperimentMeet the Saint-Émilion grower planting ungrafted vines despite phylloxera, the scientist who studies the pest and the nursery that grafts France's vines.Malolactic Fermentation in Rioja: The Science Behind AgingJamie Goode visits Rioja with microbiologist Dr. Rubén Martínez to test whether malolactic fermentation is needed for wines that age for decades.Old vs. Young Riesling: Ernst Loosen and the Science of AgingIn the Mosel, Jamie Goode tastes young and old Riesling with Ernst Loosen, meets chemist Dr. Ulrich Fischer and runs a blind test with young drinkers.The Breeders and Growers Behind PIWI Grapes in the MoselJamie Goode meets PIWI pioneer Valentin Blattner, nurseryman Volker Freytag and a Mosel natural winemaker to ask if wine needs new grape varieties.The Science of Alcohol-Free Wine: Inside the Rheingau LabsJamie Goode visits Geisenheim, a pioneering dealcoholization winery and a historic Rheingau monastery to ask whether alcohol-free wine has a real future.Sulfite Alternatives in Wine: Research and Trials in the RheingauJamie Goode visits Kloster Eberbach and Geisenheim to see oxygen-free winemaking and plant-based preservatives that aim to replace sulfites in wine.

Two Swedish Somms and The Sauce is in the Glass

Food and wine pairing

What to cook with your favorite wines, from two of the world’s best sommeliers.

The Wild Side of Wine

Wine, history and culture

Peter Richards MW travels to Georgia, Lebanon and South Africa, where wine tells the story of a nation.

Modern South African Wine: Ocean, Wildlife and the New WaveHow cold oceans, wildlife and a new wave of growers are shaping South African wine today, from Muizenberg surf to Swartland Chenin Blanc.South African Wine and Inequality: New Voices in the CapePeter Richards MW meets the people bridging South Africa's divides through wine, from a township winery grower to a Zimbabwean sommelier and blind taster.South African Wine History: From Slavery to ApartheidFrom the first Cape wine in 1659 to Robben Island and apartheid, Peter Richards MW explores the painful history behind South Africa's winelands.Lebanese Food and Wine: Mezze, Araq and Bekaa Valley WinesTabbouleh, Araq, a rare goat cheese and wines from the Bekaa Valley. Peter Richards MW discovers how food and wine carry Lebanon's spirit.Lebanese Wine and War: Winemakers Who Rebuilt After ConflictHow can wine survive in a war zone? Peter Richards MW meets Lebanese winemakers who replanted vineyards and rebuilt their lives after the civil war.Lebanon Wine History: Phoenicians, Baalbek and Chateau MusarDid Lebanon give wine to the world? Peter Richards MW explores Phoenician traders, the Temple of Bacchus at Baalbek and the cellars of Chateau Musar.The Georgian Wine Revival: Ancient Grapes and Young WinemakersA 400-year-old vine, rock-cut wine presses and young qvevri winemakers. Peter Richards MW explores how Georgia is reviving its ancient wine heritage.Georgian Wine in the Soviet Era: How Tradition SurvivedHow did Soviet rule change Georgian wine? Peter Richards MW explores mass production, lost grape varieties and the families who kept qvevri wine alive.

Independent · Never sponsored

The world of wine, on screen.

WineMasters.TV is the streaming channel for wine lovers and wine students: documentaries, a complete wine course and food and wine shows with Masters of Wine and the world’s best sommeliers.

Discover WineMasters.TV See membership plans