ThirtyFiftys Level 3 Podcast

The red wine making process and principal black grape varieties used in Bordeaux blends which are Cabernet Sauvignon, Merlot, Cabernet Franc plus Petit Verdot.

Sauvignon Blanc and Semillon are the two main white grape varieties in Bordeaux and are blended to create different styles of wine. We find out where they are planted and their characteristics.

Jamie Goode is an expert in the science of winemaking. His book Wine Science provides an indepth reference for wine producers across a range of issues. In this interview we explore common wine faults such as Brettanomyces and volatile acidity.

Sioban Harnett is viticulturist at Cloudy Bay, the iconic New Zealand winery. We find out how the vines are trained and managed to suit the growing conditions of the Marlborough region.

Grafting and Phylloxera go hand in hand we find out how phylloxera attacks the grape vine and the importance of grafting.

We talk with leading Viti climatologist Alistair Nesbitt about the different types of frosts and the best way to manage them.

We talk about Viticulture in the Margaux region - the climate, the weather and the soils - and find out how the vines at Chateau Angludet are managed and maintained.

Benjamin Sichel of Chateau Angludet talks us through the red wine-making process from start to finish for his Bordeaux reds

We talk about how rose wine is made with Jerome Pernot from Chateau Leoube, Provence.

We taste and discuss low sulphur wines from the Pure range.

Frederic Roger from Planet Bordeaux talks to us about the key Generic Bordeaux appellations, the rules, the grapes and the wines.

Olivier Normand is a Burgundy courtier who acts as the export department for many small growers. Olivier gives us an overview of the region and the appellation system.

We discover the differences in Pinot Noir between different sub regions.

Nathalie and Gilles Fevre are the owners of Domaine Fevre in Chablis. We find out about the region and wines of this famous French appellation.

We talk with Christophe Coquard about Beaujolais Nouveau, the region, grape varieties and some of the unique methods in making Beaujolais Nouveau.

In this show this week we talk to Christophe about the 12 appellations of Beaujolais with a focus on the 10 Cru Beaujolais, the highest category of classification in the region.

Jean Frederic Hugel tells us about Alsace, the French wine region which borders Germany grape varieties of Alsace.

Philippe Zinck heads up Paul Zinck vineyards in Alsace. He talks to us about the history and the wines of this famous French wine region

We discuss the main grapes and how the grapes express themselves differently according to where in the Loire they are grown.

In our second interview with Laetitia Terry we learn about the wine regions of the Northern Rhone, the climates, the soils and grapes.

Sommelier Laetitia Terry of Jaboulet gives us an overview of Hermitage in Northern Rhone.

Christophe tells us about Southern Rhone wine regions, including the Crus of Chateauneuf-du-Pape, Lirac, Gigondas, Vacqueyrays and Gigondas.

Leading Languedoc producer Jean-Claude Mas gives us an overview of Languedoc, its geography and appelations.

Jerome Pernot at Chateau Leoube takes us into the vineyard to look at the vines and gives us an overview of their wines from Provence

German Quality Standards and VDP with Michael Adelmann