Wine Blast with Susie and Peter

NB: This is archive material first released February 2022 and re-published here as a teaser for Wine Blast Season Three, which is available in full to Wine Blast PLUS subscribers. To find out more or sign up to enjoy the full range of member benefits, including archive access, follow this link to Wine Blast PLUS. Cheers!

Did you know that just changing the light and music can alter how you perceive a wine by up to 20%? Ever wondered why that bottle of holiday rosé was such a crushing disappointment when you got it home? 

High-tempo music can make a dish taste more spicy - lower-pitch sounds bring out bitterness in wine. (Though, 'we can't turn water into wine musically...yet.') Rubbing velvet versus sandpaper can change how you perceive a wine's body. Even the microbiome in our gut and mouth can affect our perception of a wine.

Welcome to the curious world of Professor Charles Spence - experimental psychologist and one of the world's foremost experts in multisensory perception. He follows on from what the Italian Futurists pioneered in the 1930s (and they, according to Spence, 'recommended turning up to dinner parties in pyjamas made from satin, silk, velvet and sandpaper, and eating the food without cutlery by burying your face in the plate while rubbing your neighbour's jim-jams...')

This is the first in a series of programmes we'll be doing on wine and food. Before we launch into the delicious nitty-gritty, we wanted to understand the world of taste and flavour in more depth.

So here we dive into the world of smell, sound, touch, sight, taste, atmosphere, glassware, bottles, genetics - and the future.

In the mix are hyper-directional speakers and sound showers, 'spit-in-bag' dinners, parosmia, artificial reality and drinking liquid gold.

What Spence finds 'intriguing' are, 'those potentially transformative or magical experiences that you might get by combining wine with food or music.'

This is our kind of science - and this fascinating episode serves as the perfect launch-pad to leap into the delicious world of food and wine. Bon appetit!

More details, photos and links are on our website: The Magical Science of Taste with Charles Spence show notes

Wine Blast Season 3 Episode 15 (originally published 25 Feb 2022)

When we drink wine, we tend to focus on how it tastes, rather than what the wine is doing to our 'tasting gear' (mouth, teeth, tongue, gums, throat, saliva...even oral microbiome). Truth is, wine does have a pretty big impact on all that stuff - and, just as importantly, all that stuff can influence the way we taste wine too.

Step forward Dr Ron Georgiou MW - a rare beast: dentist by day, Master of Wine by night. Like almost no one else, he can tell us what effect wine has on our mouths and teeth - and also, how we can keep our personal tasting apparatus in pristine condition so we can taste wine to the absolute max.

This is an eye-opening episode that every wine lover needs to hear. Wine can damage our mouths - but there are ways to mitigate or prevent the dangers. Plus, the top tips in this programme can help you become a better taster.

We also share our approach - plus how we'll be changing in the light of this episode. (We told you this podcast would change your life...)

To support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.uk

Instagram: @susieandpeter

SUBSCRIBER BONUS TASTER: As Rioja turns 100, Spain's most famous wine region finds itself at a crossroads. Should it stick with tradition and what’s made it world famous? Or should it adapt and innovate, in order to appease the modernists and face up to climate change and shifting consumer trends?

One memorable trip to Rioja and tons of tastings later, we sit down to get to grips with what Rioja even is these days, what it’s trying to do, what it’s getting right – and wrong. And along the way we make sure to highlight and recommend the kind of Riojan wines and producers getting us excited.

This episode is packed full of information, insight and opinion on what is one of the world's favourite wine regions - but which is changing fast.

NB: This is a short taster of the full episode, which is available exclusively for Wine Blast PLUS subscribers. So if you're a fan of Rioja and want the lowdown plus our personal top tips, use this link to find out more or subscribe to Wine Blast PLUS. 

Thanks for tuning in! We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find links, photos and producer recommendations on our website show notes.

Instagram: @susieandpeter

NB: This is archive material first released January 2022 and re-published here as a teaser for Wine Blast Season Three, which is available in full to Wine Blast PLUS subscribers. To find out more or sign up to enjoy the full range of member benefits, including archive access, follow this link to Wine Blast PLUS. Cheers!

They're hotbeds of innovation, experimentation, affordability and sustainability. For as much as they fly under the radar, the Côtes de Bordeaux are instigating and leading a dynamic kind of change in the world's largest fine wine region.

So what are the Côtes de Bordeaux? Where are they? And who are all these mostly family-run, smaller-scale producers who together produce 1 in 10 bottles of Bordeaux?

In this, the concluding instalment of our three-part sponsored mini-series on Bordeaux, we dive in to find out more about the intriguing world of the Côtes de Bordeaux. We hear from Bordeaux expert Jane Anson and chat to Pauline Lapierre of Château Haut-Rian, plus we recommend some great value wines along the way.

Wine Blast Season 3 Episode 13 (originally published 28 Jan 2022)

NB: This is archive material first released October 2021 and re-published here as a teaser for Wine Blast Season Three, which is available in full to Wine Blast PLUS subscribers. To find out more or sign up to enjoy the full range of member benefits, including archive access, follow this link to Wine Blast PLUS. Cheers!

Did you know Bordeaux used to be mainly white, not red wine? 

And that there's a universe of delicious diversity (and great value) to be discovered among the dry and sweet whites of Bordeaux (not forgetting the fizz)?

This is the second part in our mini-series in association with the Bordeaux Wine Council (CIVB) and we dive headlong into the fascinating world of white Bordeaux. We talk to the brilliant Laure de Lambert Compeyrot of Chateau Sigalas Rabaud as well as 'renegade' winemaker Olivier Cazenave of Chateau de Bel. Bordeaux expert Jane Anson also makes a cameo appearance.

The episode also features the ULTIMATE breakfast cocktail (involving Sauternes and blood orange), masochism, robots, 'heavy metal' orange wine, the 2021 vintage, earthworms the size of snakes, rescuing Muscadelle, loving 'the game' and some amazing value wine tips. 

By way of bonus, both Susie and Peter break into what might be loosely described as 'song' at different moments.

Wine Blast Season 3 Episode 4 (originally published 22 Oct 2021)

NB: This is archive material first released July 2021 and re-published here as a teaser for Wine Blast Season Two, which is available in full to Wine Blast PLUS subscribers. To find out more or sign up to enjoy the full range of member benefits, including archive access, follow this link to Wine Blast PLUS. Cheers!

Goats, amphorae, Whatsapp, wine aged in space, terroir, bats, non-fungible tokens and sexual confusion all crop up as we look beyond the Bordeaux stereotypes in a sponsored episode with the Bordeaux Wine Council (CIVB). 

Sharing their expert views with us on the latest goings-on in the region are Bordeaux-based writer and critic Jane Anson (author of Inside Bordeaux) and Yann Todeschini of Château Mangot in St Emilion. 

We discuss everything from sales to sustainability via soils, biodynamics, biodiversity (including why Châteaux Cheval Blanc and Lafite are ripping up vines to plant trees), orange wine, en primeur, the 2019 vs the 2020 vintage and experimental new grape varieties. 

And there are plenty of top tips along the way for wines and producers that challenge preconceptions. 

Wine Blast Season 2 Episode 19 (originally published 2 July 2021)

Bordeaux is a famous wine region currently beset by woes. The question is: where does it go from here? How can it harness its historic legacy and fighting spirit to get beyond the current crisis?!

One man who has answers is Laurent David of Château Edmus. A former Apple chief (who launched the iphone into Europe), he's not afraid to ruffle feathers in the ultra-traditional Saint-Emilion neighbourhood, making de-alcoholised 'Grand Cru' (and gin with the offcuts), chillable 'claret' red and a wine 'for geeks'.

Laurent declares the en primeur system 'dead meat', and has adopted a wine club/direct sales model, inspired by Napa and Burgundy. He says Bordeaux producers need to be 'obsessive' about not only the product but also their customers. 

'Wine has a mission in 2026/7', he declares: 'to reconnect people in real life.'

This is the second and concluding episode in our Bordeaux mini-series, in which we say what we think Bordeaux needs to do to reinvent itself (Susie even comes up with an alternative name suggestion for the contentious new 'claret' category...) 

To support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.uk

Instagram: @susieandpeter

NB: this episode contains sensitive material, given we discuss suicide - see the links on our website show notes for help and more.

Bordeaux is one of the most famous names in wine. Yet this jewel in the French wine crown has been having a wretched time of late, afflicted by a whole bunch of problems, from rampaging wildfires to plummeting consumption, land prices tanking, production plunging and general climate change chaos.

It's being described as the worst crisis for Bordeaux since phylloxera and the Great Depression - so no wonder producers are feeling the pressure, in some cases with tragic outcomes.

Bordeaux's proud vineyard is being severely pruned - down from 109,000 hectares in 2023 to 86,000 hectares in 2026, a severe contraction of more than 20% in just three frantic years. Olives, goji berries and apples are replacing vines.

'The landscape of Bordeaux is changing,' notes respected Bordeaux-based writer Chloé Cazaux Grandpierre, who has some eye-opening details to share in this episode about all these issues and more.

We also discuss how Bordeaux is responding to this crisis, including topics like the controversial new 'Bordeaux Claret' category, surprising innovations on the production front and wine tourism, in a concerted effort to craft a brighter future.

To support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.uk

Instagram: @susieandpeter

Welcome back to Wine Blast! This short trailer ahead of Season 8 is a recap on what's been going on lately, and also what's coming up. It even features Dolly Parton and an apology - so well worth a few minutes of your time.

We touch on our brand refresh (hope you like it!), archive tasters, our back catalogue (187 episodes to date, with 76 now subscriber-only), and plans to enhance the Wine Blast PLUS subscription club. 

Coming up in Season 8 we're exploring Bordeaux, the importance of your palate, the invention of champagne, NOLO wine, the future of classic grape varieties, chillable reds and Britain’s Best Wine Visits. And that’s just for starters! It’s going to be an absolute blast and we can't wait to share all the fun with you.

Thanks for spending time with us, we really appreciate your time and support. Here's to you - and to wine. Cheers!

To support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.uk

Instagram: @susieandpeter

NB: This is archive material first released November 2020 and re-published here as a teaser for Wine Blast Season One, which is available in full to Wine Blast PLUS subscribers. To find out more or sign up to enjoy the full range of member benefits, including archive access, follow this link to Wine Blast PLUS. Cheers!

Where's best for wine travel? (Well - we can dream, can't we?!) The best value bold New World Chardonnays out there? Greek wine? Why no love for Merlot? How to deal with being considered pretentious when it comes to wine?! 

We answer your burning wine questions and pick our favourite highlights from the 30 episodes to date in this fun, momentous culmination to Season 1 of Wine Blast. 

And it has been a blast, THANK YOU everyone for listening, supporting, recommending, rating, reviewing and getting in touch. 

Don't go anywhere because Season 2 starts straight away, we've got lots of exciting new plans to reveal - we can't wait to get started. 

See you there - and, in the meantime, cheers! 

Wine Blast Season 1 Episode 30 (originally published 18 Nov 2020)