Interview with Peter Andrews of Culture Wine Co, who's importing South African wine into California. Topics covered include Pinotage; Mediterranean varieties; Sauvignon Blanc; the regionality of South Africa; innovative winemakers; racial diversity; and future trends for South African wine.

The Michigan wine scene is relatively new, growing in the last few years. I speak to Drew Perry of Simpson Family Estates, who started in 1980—dicsussing the growing conditions, the grape varieties, and the wines of the emerging industry.

Gamay: a high-yielding variety associated with youthful, fruity wine but which, in the right growing conditions, makes wonderful, structured wines. This episode explores the areas where Gamay is grown: Beaujolais of course as well as Loire, Savoie, Lorraine, Switzerland, the US, and New Zealand.

Winemaking in Armenia goes back at least 6,000 years, one of the starting points of viticulture. But it's only in the last ten to fifteen years that there has been a renaissance in quality wine. Vahe Keushguerian has been at the forefront of this renaissance, both in his own projects and for other fledgling wineries. In this episode, he explains all about Armenian wine—history, geography, grape varieties, styles of wine, and where the industry is heading.

A conversation with Garth Hodgdon of Cage Imports, which imports 15 small Champagne producers into the USA. We talk about trends in Champagne, how to discover those small producers (and who they are), who's drinking champagne, and why Meunier rocks!

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Georgia is one of the world's oldest winemaking countries. Traditions—such as amber wine and wine made for home consumption—continue, which make Georgian wine a wonderful trip to the past. But it's also an evolving wine country, with regions producing different expressions from the many local grape varieties. In this episode, I interview Tom Williams of Eat This! Food & Wine Tours, who specialises in explorations of Georgian wine and provides a fascinating insight into Georgian culture.If you're visiting Georgia, then connect with Tom through his website: eatthistours.com/