WineMasters: The Complete Cinematic Old World Wine Course

Barolo and Barbaresco wines are strongly in demand by wine collectors. Although both villages in Piedmont are very close, and the wines are both made by Nebbiolo grapes, some say Barolo is more masculine and Barbaresco is more feminine. Gaia Gaja: “Barolo is a gentleman and Barbaresco is a lady, but a ‘tough’ lady.”

Campania was called ‘The Happy Land’ by the Romans. They considered it the best place to grow vines. Mastroberardino was the only one who kept faith in the native Aglianico grapes from Taurasi. Some say these are archeological wines, others say it’s the Barolo of the South. Burton Anderson: “Barolo should be called the Aglianico of the North because it’s longer around.”

Campania was called ‘The Happy Land’ by the Romans. They considered it the best place to grow vines. Mastroberardino was the only one who kept faith in the native Aglianico grapes from Taurasi. Some say these are archeological wines, others say it’s the Barolo of the South. Burton Anderson: “Barolo should be called the Aglianico of the North because it’s longer around.”

Amarone della Valpolicella was invented by mistake. The ‘Appassimento’ method is a fascinating process, the concentrated wines are made by grapes which are dried on bamboo racks for months. Raffaele Boscaini: “My grandfather had Valpolicella as an everyday wine and Amarone for Christmas and was in need for a wine for the Sundays. So he invented the Ripasso.“

The Regaleali Estate in the middle of Sicily is like an oasis in the desert. The first prestigious Nero d’Avola wine was made here by the old noble family Tasca d’Almerita. Alberto Tasca: “It gave me freedom once I realized I’m only the landkeeper of this place for a short period.” Luigi Tasca: “You have to be a fatalist to grow vines on Etna.”

Climate change and recuperating ancestral grape varieties are the two main topics of the Penedès episode. It’s the story of the Torres Family. Together with Masters of Wine Tim Atkin and Christy Canterbury they give an insight in where they came from, where they are now and where they are heading. Miguel A. Torres: "Spain has to be on every wine list in the world, always."

When all vineyards in France were destroyed by Phylloxera, Rioja's success began. Rioja is known for two things: oak barrels and Tempranillo grapes. The Muga family is one of the few winemakers in the world to do the whole vinification process in wood and uses eggs to clarify the wine. Tim Atkin: "The average quality of Rioja is much stronger than the average quality of Bordeaux in my opinion.”

The spectacular Priorat area once produced Spain's finest wines. But with Phylloxera and (civil) wars approaching, the vineyards were abandoned. This changed when the young hippie and pioneer Álvaro Palacios decided not to work in his family winery, but to start a winery on the steep hills of Priorat with one goal: to make fine wines from a single variety.

Sherry is made in Jerez and is probably the most well-known wine from Spain, but it fell victim to its own success with the export of the sweet sherries. The Hidalgo family produced sherry from the start and has always focused on dry types of sherry, especially Manzanilla, the driest wine in the world, because "the flor eats up all the sugar". These wines are very popular in the sommelier scene.

In Rías Baixas everyone has a small vegetable garden and vines in their backyard, especially Albariño. The Pazo Señorans family was a pioneer of Rías Baixas and issued its own appellation. Albariño is now being embraced as Spain's best white wine.

When you say Mosel, you say Riesling. Wines from this noble grape variety grown in the Mosel valley in southeastern Germany can age for many decades. Riesling covers the entire spectrum of white wine: from the honey sweet Trockenbeerenauslese (TBA) to the super dry Grosses Gewächs (GG) and everything in between. The Loosen family has been growing Riesling in the Mosel valley for over 200 years.

Weissburgunder, Grauburgunder and Spatburgunder. These names say it all, these grapes are related. In Baden, the hottest region in southwestern Germany, the Heger family has been growing German versions of Pinot Blanc, Pinot Gris and Pinot Noir on the terraces of the beautiful and majestic Kaiserstuhl for three generations. The 4th generation, 2 young daughters, are eager to take over the winery.

The land around the shallow lakes of Burgenland is the ideal environment for the Kracher family to make stunning noble sweet wines out of grapes infected by noble rot. Gerhard Kracher learned the craft of winemaking at an accelerated pace and at a very young age while his father was terminally ill. Meanwhile, Gerhard's white wines have been rated super high over and over again.

The Austrian Hirtzberger family has put the Wachau on the quality wine map. 3 generations of Franz Hirtzberger made wines that can be enjoyed for decades to come. Grandfather Hirtzberger managed to protect the area from devaluation and father Hirtzberger faced a major challenge: both of his sons wanted to take over the winery, but both wanted to be the winemaker. How was he going to solve this?

Known as the wine of the popes, but it was Robert Parker who put the entire southern Rhône valley on the wine map at the end of the last century. Today many people see Beaucastel of the family Perrin as the benchmark of Châteauneuf-du-Pape. Brilliant winemaker Jacques Perrin died at a very young age, so suddenly the two Perrin brothers had to take over their father’s winery.

Being called the Pope, the King and the Godfather of the Beaujolais, Georges Duboeuf is inextricably linked to this region. He introduced the celebration of the new Gamay harvest, the Beaujolais Nouveau, and made it a worldwide famous festivity. Thanks to this popularity, also Beaujolais Cru’s like Fleurie, Morgon and Moulin-à-Vent finally get the attention they deserve.

Georges grandson Adrien Duboeuf-Lacombe, who was chosen to be the successor from a very young age, now continues the heritage of his grandfather.

Historically, the base wine of Champagne was almost undrinkable. Champagne needed bubbles and dosage to produce an amazing wine. Pierre Péters was one of the first Champagne Growers, after being exploited by the big brands. Grower Champagne brought the wine lover back to the region.

Historically, the base wine of Champagne was almost undrinkable. Champagne needed bubbles and dosage to produce an amazing wine. Pierre Péters was one of the first Champagne Growers, after being exploited by the big brands. Grower Champagne brought the wine lover back to the region.

Until recently the Mouchão winery in Alentejo had no access to electricity, so they were forced to stick to ancient traditions. This is one of the only places where these traditions are upheld, and it turns out that these wines have the best aging potential in the world. The Reynolds family lost Mouchão during the Carnation Revolution and regained it years later in a completely neglected state.

Vinho Verde is known world-wide as a refreshing petillant white wine, meant to be drunk young. But, the Cerdeira family of pioneers were the first to plant full plots of the indiginous varieties Alvarinho and Loureiro, that now produce top-quality wines that rival Chardonnay and Riesling.

António Luís Cerdeira: “We have the word ‘vinho’ in the DOC name, and Vinho Verde also means the style of wine. It’s fantastic!”

Port is central heating for adults. It's rich, it's sweet, it's comforting, it's reassuring. Charles Symington is certainly one of the most important wine makers in the world because of the range of wines he is in charge of. Of all the British families that have entered the Port trade in recent centuries, the Symington family is one of the few that is left in Porto.

"There is no wine in the world that can age as long as Port" - Robert Symington

The table wine Revolution.

When Dirk Niepoort stepped into his family's small Port merchant business, he had big dreams and plans that his father did not support. Despite that, Dirk persevered and turned it into one of the most successful wine companies in Portugal. A few years ago he handed over the daily management to son Daniel, who has the same quirky and creative streak and love of wine.

“How can you steal the good grapes for Port to make something not so good, like wine?”

- Father of Dirk Niepoort