In this episode, the introduction to the series, Jancis Robinson presents an accessible and enjoyable introduction to the world of wine. this includes how to taste, read a wine label, choose a bottle from a wine list or a supermarket, and a brief outline of how wine is made.
A detailed look at the wine harvest at Chateau Margaux, with behind-the-scenes details, including advice on decanting from world-famous oenologist Emile Paynaud. The glamorous Chatelaine Laura Mentzelopoulos entertains at chateau Margaux and the owner of Chateau Latour outlines the economics of producing premier cru wine.
An examination of the workings of the international wine trade. Jancis Robinson visits the international wine center of Bordeaux, tours the cellars of the world's most expensive wine, Chateau Petrus, and interviews Baron Philippe de Rothschild.
This program looks at the different grape varieties used to make wine as Jancis Robinson tours the vineyards of Spain, France, Italy, Portugal and Australia, with some of those countries' premier wine producers.
Wineries come in all shapes and sizes. there are small boutique wineries and others that are almost the size of oil refineries. In this program, Jancis Robinson looks at traditional and space-age refineries in Spain, Italy, France and Australia. Are oak casks better than steel tanks? Small may be beautiful, but are hand-made wines necessarily better than those that are mass produced?
In this episode, Jancis Robinson tackles the basics and all-important question of how to taste wine. We witness a blind tasting by leading experts and the fearsome tests, both practical and written, which have to be passed by those seeking the coveted "Master of Wine" accolade.
The story of how bubbles get into a bottle is told against the backdrop of the vineyards and cellars of Champagne. International wine authority Michael Broadbent describes the differences between champagne and other sparkling wines and there is a visit to Moët's new sparkling winery in California.
In this episode, we visit the great vineyards of Jerez, learn how sherry is made, and discover the history of this classic aperitif.
Jancis Robinson journeys down the Rhine Valley to explore the white wines of Germany, while shedding light on a classification system that makes it difficult to tell great wines from common ones.
Australia's wine industry goes back 200 years, yet it has only been in the last decade that emphasis has shifted from producing syrupy dessert wines to exciting table wines of a quality to match the best that Europe and the United States can offer. Jancis Robinson discovers an old world of wine down under, from the Hunter Valley to Barossa.
Great Burgundy is hard to find. Less desirable burgundy is readily available, although it usually sells at horribly inflated prices. In this episode, Jancis Robinson explores the pitfalls of buying burgundies, in the process highlighting some of the best and the worst bargains available today.
This episode centers on California, where the gamble is taken out of each vintage with apparently limitless resources of finance and technical know how. Jancis interviews famed California vintner Robert Mondavi, the controversial Bill Kekel, and champion wine maker Dick Graff, as she tours the world-famous vineyards of California.