Matthew's World of Wine and Drink

This episode explores South Africa's varied wine regions, emphasising how important regionality is to promoting the country's identity internationally.

South Africa has a long history of wine production, although it's only in the last twenty-five years, after a very difficult twentieth-century, that it has emerged as an important player in the international wine scene. This episode explores the country's wine history, as well as two of its most important grapes, Chenin Blanc and Pinotage.

Washington State is the second-largest producer of wine in the US after California. Its history is still very modern, but its industry is vibrant and full of potential. This episode explores the climate, regions, and grape varieties of the state.

Forty years ago, Oregon was a remote state few people knew about. Now it's one of the most famous Pinot Noir producing regions in the world. How did this radical change happen? And is there more to Oregon than Pinot Noir?

Focusing on California's wine regions, from high-quality coastal areas to hot Central Valley to high elevation Sierra Foothills.

Looking at some of the major grape varieties planted in California which have reflected changing trends in the wine industry and consumer habits: Zinfandel, Cabernet Sauvignon, Pinot Noir, and Chardonnay.

The history of US wine goes back to the Puritans landing in 1620. But attempts at winemaking were often hit by both natural and human forces. Since the 1970s, though, the USA has emerged as the fourth largest producer of wine in the world, with California central for both quantity and quality. This episode looks at how California in particular got to where it is today.

Uruguay may lie in the shadow of Argentina and Brazil, but it produces high quality wine, particularly from Tannat and Merlot. Brazil, on the other hand, produces a lot more wine but of lower quality due to its humid climate. This episode discusses the different challenges the two countries face.

Second episode on Argentina, focusing on its wine regions. Altitude is key, to prolong the growing season in the dry, hot conditions. Now, Argentian producers are looking to diversify to show that the country is more than just fruit-forward Malbec - from Torrontés in high-altitude Salta to Pinot Noir in Antarctic influenced Patagonia.

An overview of the history of Argentinian wine and the grape varieties planted there. After a tumultuous twentieth century, the wine industry has boomed over the last thirty years, based largely on the success of Malbec. The question is, where next?

Second episode focusing on Chile, discussing its wine regions and the different styles of wine made up and down the long, narrow country.

Winemaking in Chile goes back to the 1550s - wine has been made continuously in Central Valley, the epicentre of the industry, since 1554. But internationally, Chile has only come to the fore in the last 30 years, meaning it's a country still learning a lot about its wines and their potential. This episode focuses on the history and geography of history and the main grape varieties planted.

The cocktail is one of the great US inventions, bringing together several ingredients to fashion a drink even greater than the sum of its parts. This episode provides a brief history of the cocktail and recipes for some classic cocktails.

Absinthe is one of the most notorious of all spirits, associated with decadence, degeneration, and scandal. This episode explores the history of absinthe and its alternative pastis, as well as looking at other flavoured drinks such as amari and liqueurs.

Both tequila and mezcal have undergone a well-deserved revival in recent years, as both producers and consumers have recognised that both of these agave-based spirits are much more complex than popular preconceptions suppose. This episode focuses on what makes these spirits so distinctive.

The great drink of the Caribbean, rum is made in a vast range of styles, decisions at fermentation, distillation, maturation, and blending all affecting the final drink. This episode explores the different production methods and styles of rum that make it one on the world's great spirits.

Gin is a juniper-based spirit that excels in many cocktails. The fashion for gin has hit extreme highs as well as troughs - we're now living in a golden age for gin drinking, which is why it's necessary to have a good understanding of its history and production.

Vodka is the most widely drunk spirit globally, popular because of its clean, neutral taste. The spirit goes back centuries, changing due to fashion and technology. This episode focuses on how vodka is made and how to make sense of a drink that is so deliberately flavourless.

Calvados is the great apple-based spirit of Normandy, where it's too cold to grow grapes but perfect for apples as well as pears. Across Europe, there's a long tradition of fruit-based spirits, which this episode explores.

Grapes are used to make a wide range of spirits. This episode focuses on Armagnac from south-west France, Spanish brandy, pisco - controversially from both Peru and Chile - and grappa.

Cognac is the great spirit of France. Located near Bordeaux, it benefited from access to trade routes to become drunk around the world. This episode how cognac is made and what it tastes like.

Japan produces some of the best whisky in the world, made with an attention to detail bar none. In this episode, I also taste three whiskies - from Scotland, the US, and Japan.

The long, controversial history of Bourbon and US whiskey in general permeates the country's culture. This episode explores how the whiskeys are made, what they taste like, and the differences in style. Not forgetting Canadian whiskey - the biggest selling style in the US since the Civil War.

Irish Whiskey was the most drunk whiskey in the world back in the nineteenth century, but production declined sharply in the nineteenth century. Things are looking up again - find out about the trends and styles of Irish whiskey in this episode.

Scottish whiskey is perhaps the most famous in the world, aged for long periods of time in oak barrels and reflecting the different regions they come from.