What does a traditional lunch in the Left Bank look like? It’s right here! After, we visit Chateau Patache d’Aux to learn more about the soils and wine of the Medoc.

We learn what makes the soils of the Left Bank so special, what soil types lend elegance to Bordeaux wines, why Bordeaux wines are blended, then enjoy an intimate tasting at Chateau Liversan. Part Two of our episode, “Inside the Left Bank”.

From traditional methods of winemaking, to mountainside vineyards, and ancient villages, we take you on a visual journey through some of the Priorat’s attractions which have lured young winemakers back to this beautiful and rugged region.

To finish off our exploration of the syrah lands of the Northern Rhone, we enjoy a morning barrel tasting, visit a goat cheese farm, and enjoy a final midday meal at the winery of Alain Paret. It’s hard not to love the wine country of France, and the French people, after a few days of [...]

We are in the northern Rhone, finishing up the syrah harvest in St. Joseph. Afterwards, we are treated to an absolutely epic food and wine pairing at the Michelin-rated Hotel Bellevue.

The Cantinetta Antinori, in the heart of Florence, is one of those places that you just have to eat at when in Tuscany. This is the Antinori familie’s flagship eatery, and almost everything served is grown or raised on various Antinori properties around Italy. We enjoy several courses of typical Tuscan food: simple, elegant, fresh, [...]

It’s the olive harvest in Tuscany, and we take a tour of a local press. Tasting fresh-pressed olive oil is one of life’s great treats: it is flourescent green, pungent, peppery, and delicious, especially drizzled over fresh Italian bread. The owner of the press takes us upstairs where he makes small batches of the famous [...]

We meet Louis Barroul, winemaker and owner of Chateau St. Cosme in the Provencal village of Gigondas. Louis makes his wines almost entirely by hand, and he shows us the traditional method of “pisage”, a hands-on pump-over technique. We discuss the various winds that affect the grape growing in the area, and visit ancient Roman [...]

We get a locals-only tour of La Chuchara de San Telmo, San Sebastian’s back-alley eateries, where hot pinxos are the specialty.

After a long day of harvest, we retire to the Gagliasso winery for the traditional harvest feast that finalizes a successful harvest season. We experience the riches of Northern Italian cuisine in course after delicious course, all paired with the Gagliasso’s wine. The evening finishes with the old folks - and young - singing into [...]