Jancis Robinson, editor of the award-winning best-seller The Oxford Companion to Wine, is also wine columnist of The Financial Times and the Wine Spectator. She brings great humor and the expertise of a Master of Wine to one of life's most delicious subjects. Jancis Robinson's Wine Course introduces you to wine by focusing on the grape varieties which shape its flavor. This beautifully filmed tour of the world of wine brings labels and liquids alive. In this program you'll enjoy champagne! Why does the mixture of gas and wine spell c-e-l-e-b-r-a-t-i-o-n? Then consider indigenous versus international grape varieties. Chardonnay and Cabernet Sauvignon are the vanilla and chocolate of wine flavors. But would you like to eat vanilla and chocolate every day?
Highlights include:
How the bubbles get into champagne - tried and tested methods, and techniques too hot to handle!
Opening a champagne bottle the safe way.
Spain's hot new wine Pesquera and the self-made mechanic's neighbors in Ribera del Duero.
Seeking out weird and wonderful varietals, the bard of Bonny Doon, Santa Cruz.
The young genius who's putting fizz into bottles in four continents.
Epernay - a town built on bubbles - selling a dream.
The magic of Barolo, Barbaresco and truffles - Piedmont in northern Italy.
By sharing secrets of the experts, Jancis Robinson's Wine Course will help you appreciate and enjoy wine like never before.
