Four Course Compost anyone?  Melon skin, steak bones, red peppers and pasta on the menu for some of California's best fed vines.

Richard Craig discovers how natural winemaking is completing the green loop:  from the farm to the restaurant kitchen and from the kitchen back to the vineyard that produces the wine that goes back to the restaurant!

Richard Craig on misleading wine label terminology.

Vielles Vignes, Reserve Wine, CuvΓ©e.  Do they have any real meaning?

Richard Craig, Master of Wine student, will attempt to identify a series of mystery wines against the clock.

 

Is wine made for tasting or drinking?

Would you want to drink more than a glass? This was a discussion I had with Tim Johnston at the infamous Juveniles Wine Bar in Paris, which has an excellent wine list that is based on the premise that you would like to order another glass! He is obviously of the opinion that an extra glass is good for business and buys wine accordingly, yet still interestingly!

Richard Craig on Californian Chardonnay...