Uk Wine Show

We delve into exam techniques for those taking the Master of Wine tasting exam

This week we explore experimental wine growing in Bhutan located in the Himalayas, at 28 degrees North, with Michael Juergens.

CEO of Riedel, Maximilian Riedel, talks about the development of their glassware ranges to reflect modern wine styles and their new Veloce English Sparkling Wine Glass.

Meet the CEO of Riedel The Wine Glass Company, Maximilian Riedel, to find out the history of the company and their glass-making heritage.

We explore wine book publishing with Hermione Ireland of the Academie du Vin Library publishing house, whose books bring wine to life through story telling.

Chris takes a deep dive into how climate influences wine styles and grape growing from a perspective suited to WSET Level 3 students.

Chris gives advice on how to prepare for a WSET L3 wine course before the start and how to use tools so that you are actively learning.

Thinking of embarking on a WSET wine course? Chris poses 10 questions to help students decide how and where to study for a WSET qualification.

Pick up tips for matching wine with plant-based and vegetarian foods from Sally Evans and Wendy Narby who have created the website www.wineand2veg.com

In this last interview we dig deep into PET wine bottles and the environmental benefits over glass with Craig and Jack from Petainer.

We explore the re-use of plastic packaging and deposit return schemes and look at German and Nordic markets.

We're exploring carbon friendly, alternative plastic packaging formats for wine in the form of kegs and bottles with PET specialist Petainer.

Explore the technical issues associated with putting wine in cans with Simon Rollings, CEO of the Canned Wine Co.

Listen to the CEO of Canned Wine Co on how they launched their canned wine range by offering unusual grape varieties with premium quality positioning.

Discover the process of de-alcoholisation used by Eisberg to produce no and low alcohol alternatives to wine.

In part 2 with David Begg at The Real Drinks Co we focus in on the sourcing of tea and how fermentation changes the flavour profile. We also talk about the origins of kombucha, another popular fermented soft drink.

David Begg at The Real Drinks Co makes naturally fermented sparkling teas, but how are they made, how do they taste and what are the similarities with wine and kombucha?

In this second interview with Prof Monika Christmann we discuss the methods for removing alcohol from wine.

Phil Laffer, winemaker at Jacobs Creek, talks about how the company has set a goal to reduce the alcohol levels of their wines to below 14% abv.

In this second interview with Miguel Torres of Spain's Torres winemaking family we discuss the company's introduction of de-alcoholised wines.