Jamie Goode explores the hot topic of terroir

Jamie Goode digs deeper on the subject of terroir, exploring what specific soil types might bring to a wine.

How did a Finn and the scion of a German brewing family end up making wine in Chianti? Jamie Goode spoke to Jarkko and Josephin Peränen to learn more about their project Candialle.

Aaron Potter, Head Chef of Michelin Starred 'Elystan Street', shares his favourite recipe to pair with silky Tuscan reds.Succulent, slow cooked lamb that's perfect to enjoy with friends over a glass of Candialle Chianti Classico.

Adi Badenhorst is a farmer. He happens to also make exceptional wines in the Swartland. Ellen Doggett connects with Adi over Zoom to discuss his beautiful farm near the Paardeberg Mountains, the magic of old vines, and the importance of social and economic sustainability. 

Take some grapes, how you proceed from here depends on the style of wine that you want to make. Jamie Goode explores how decisions in the winery reflect in the bottle.

Jorge Monzón and Isabel Rodero, from Dominio del Águila, are shaking up the way Ribera del Duero wines are seen, where rich, ripe and bold is the norm, these are elegant, restrained and terroir expressive. Paz Levinson spoke to Jorge about his influences and where next for this exciting project.