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From the episode "The Balance of Blending", Tom Doughty, host of Wine Sense Canada, discusses organics and Meritage at Dunham & Froese.

From the episode "The Balance of Blending", Tom Doughty, host of Wine Sense Canada, speaks with Gordon Fitzpatrick of Cedar Creek about the powerhouse red wines that are being produced in British Columbia.

Mark Davidson, host of Wine Sense Australia, gives a general guide for how to determine a good food and wine pairing.

Tom Doughty, host of Wine Sense Canada, talks about which factors affect the age-ability of white wines and a general rule for today's wine drinkers to follow.

From the episode "Warming Up to Cool Climate Whites", Tom Doughty, host of Wine Sense Canada, speaks with Christa-Lee McWatters Bond about how the microclimates in British Columbia are ideal for many varietals.

Tom Doughty, host of Wine Sense Canada, explains why you should make use of the sommelier that is available to you at a restaurant.

Mark Davidson, host of Wine Sense Australia, gives food pairing tips for dry Australian Rieslings

From the episode "Three Little Pinots Go To Market", Tom Doughty, host of Wine Sense Canada, talks to Randy Picton at Nk'Mip about the challenges of growing Pinot Noir but the ease with which it goes which various foods.

Tom Doughty, host of Wine Sense Canada, talks about stainless steel fermentation and oak aging as various techniques used in the process of making white wine.

From the episode "Gnarly Old Beasts", Mark Davidson, host of Wine Sense Australia, talks with Stephen Henschke about Eden Valley Shiraz, the importance of biodynamics and old vines, and how to recognize Eden Valley flavor.

Tom Doughty, host of Wine Sense Canada, gives tips on how to store your wine.

From the episode "Gnarly Old Beasts", Mark Davidson, host of Wine Sense Australia, steals a bottle of 150 year old Shiraz, courtesy of Alister Turbrick at Tahbilk, the home of some of the oldest vines on the planet.

Tom Doughty, host of Wine Sense Canada, explains why you should decant and which vessels will work to accomplish the task!

From the episode "So You Don't Like Chardonnay", Mark Davidson, host of Wine Sense Australia speaks with Willy Lunn at Yering Station in Victoria, Australia, about the qualities of Australian Chardonnay and the usage of oak barrels.

From the episode "The Heartbreaker and the Underdog", Mark Davidson, Wine Educator, talks with Martin Spedding (Ten Minutes by Tractor) and Bill Downie (William Downie Wines) about Mornington Peninsula and food pairing with the region's wines, particularly Pinot Noir.

From the episode, "The Balance of Blending", Tom Doughty, Sommelier, defines the term "Meritage".

From the episode, "A Brilliant Blend", Mark Davidson, host of Wine Sense Australia, goes head to head in a blending competition with Sue Hodder of Wynns Estate in South Australia.

From the Episode "A Brilliant Blend", Mark Davidson, host of Wine Sense, discusses the infamous Cabernet Sauvignon created by Vanya Cullen.

From the Episode "A Brilliant Blend", Mark Davidson, Wine Educator, tells us which wine rule shouldn't be broken.

Mark Davidson, host of Wine Sense Australia, speaks with Mike Brown of Gemtree in Australia about the difference between organic and biodynamic winemaking and the benefit to everyone involved.

From the episode "Gnarly Old Beasts", Mark Davidson, host of Wine Sense Australia, sits down with Simon White at Coriole Vineyards to discuss why Shiraz is king in McLaren Vale.

From the episode "So You Don't Like Chardonnay", Mark Davidson, host of Wine Sense Australia, speaks with Vanya Cullen about organic and biodynamic winemaking in Margaret River Australia.

From the episode "So You Don't Like Chardonnay", Mark Davidson, host of Wine Sense Australia, speaks with Peter Dredge of Petaluma about Adelaide Hills Chardonnay and how the flavor of this varietal can differ within a country, a region, and even within a vineyard!

From the Episode "A Brilliant Blend", Mark Davidson, host of Wine Sense Australia, visits the barrel room at Cape Mentelle to find out from Rob Mann, winemaker, about why Margaret River produces wine that is similar to Bordeaux in style, but not cost!

From the Episode "Liquid Gold", Mark Davidson, host of Wine Sense Australia, tastes 100 year old port with James Godfrey at Seppeltsfield.

From the episode "The Heartbreaker and The Underdog", Mark Davidson, host of Wine Sense Australia, talks with Brian Walsh at Yalumba about the century old roots of Grenache, the typical flavors and aromas, and the recommended food pairings.

From the Episode "Three Little Pinots Go To Market", Tom Doughty, host of Wine Sense Canada, speaks with Gordon Fitzpatrick of Cedar Creek Estate Winery about the differences between Pinot Noir, Pinot Gris, and Pinot Blanc.

From the Episode "The Balance of Blending", Tom Doughty, host of Wine Sense Canada, speaks with Pascal Madevon of Osoyoos Larose Vineyards about his winemaking techniques and the characteristics of red Bordeaux blends produced in British Columbia, Canada.

From the Episode "Three Little Pinots Go To Market", Tom Doughty, host of Wine Sense Canada, talks with Mason Spink of See Ya Later Ranch about how the use of stainless steel and oak affects the food pairing affinity of Pinot Gris.

From the episode "A Walk on the Dry Side", Mark Davidson, host of Wine Sense Australia, talks with Kerri Thompson about Clare Valley Riesling and the myth that white wine can't age.

From the episode "Gnarly Old Beasts", Mark Davidson, host of Wine Sense Australia, talks with Robert O'Callaghan of Rockford about the history of Shiraz in Australia, why Barossa Shiraz is unique, and why less is more in winemaking.

From the episode “Three Little Pinots Go To Market”, Tom Doughty, host of Wine Sense Canada, talks to Sandor Mayer of Inniskillin Okanagan about growing Pinot Noir in British Columbia.

From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, talks with Mike Brown at Gemtree Vineyards about the influence of terroir on McLaren Vale Shiraz.

From the episode "The Heartbreaker and the Underdog", Mark Davidson, host of Wine Sense Australia, talks with Steven Webber of De Bortoli about the flavor of Pinot Noir in Yarra Valley and the versatility of the wine as it relates to food pairing.

From the episode "A Walk on the Dry Side", Mark Davidson, host of Wine Sense Australia, speaks with Peter Barry about screw caps, food pairing, and the flavor of Clare Valley Riesling.

From the episode “Warming up to Cool Climate Whites”, Tom Doughty, host of Wine Sense Canada, speaks with Gordon Fitzpatrick at Cedar Creek about how the climate of the Okanagan can produce world-renowned white wines like Chardonnay, Riesling and Gewurtztraminer.

Tom Doughty, Sommelier, talks to John Simes of Mission Hill about the impact of French and American barrels in the production of Meritage, a Bordeaux-style blend.

From the episode "Warming up to Cool Climate Whites", Tom Doughty, Sommelier, speaks with Mason Spink of See Ya Later Ranch in British Columbia about how high altitude viticulture can translate into a wine that has more balance between acidity and sugar.

From the episode “So You Don’t Like Chardonnay”, Mark Davidson, host of Wine Sense Australia, talks with Martin Shaw of Shaw + Smith about the history of over-oaked Chardonnay and why quality Chardonnay from the right regions is the most exciting white wine on the planet.

From the episode "Warming up to Cool Climate Whites", Tom Doughty, host of Wine Sense Canada, speaks with John Simes of Mission Hill about how the warm and cool climates in British Columbia, Canada contribute to the production of world-class white wines.

From the episode "Warming up to Cool Climate Whites", Tom Doughty, Sommelier, learns a trick from Troy Osborne, Viticulturist at Jackson Triggs, for knowing how to tell if the grape is ready to be picked.

From the episode "The Heartbreaker and the Underdog", Mark Davidson, host of Wine Sense Australia, talks to winemaker Mike Brown at Gemtree Vineyards about why 80-100 year old Grenache vines can produce wine that is worth every penny.

From the episode “Taking a Walk on the Dry Side”, Mark Davidson, host of Wine Sense Australia, takes a stroll with Louisa Rose at Pewsey Vale, who explains the flavor of Riesling in Eden Valley, Australia, and why each region of the country produces uniquely different styles.

Mark Davidson, host of Wine Sense Australia, discusses why the industry started using corks instead of screw caps.

From the episode, "Warming up to Cool Climate Whites", Tom Doughty, host of Wine Sense Canada, meets Mark Wendenberg from Sumac Ridge to learn what Gewurztraminer really means, how long to age it, and why it makes food pairing decisions so easy.

With so many wine glasses to choose from, the process of buying the right one can be confusing and expensive! Find out which glass to buy if you've only got the space (and money) for one style! From the episode "So You Don't Like Chardonnay".

Discussion about food pairing at Sumac Ridge

Have you ever wondered how long you should wait to drink your wine? Learn 3 things to consider when deciding whether to age your red and white wines.

From the episode "Three LIttle Pinots Go to Market", Tom Doughty, Sommelier, gives a few food pairing suggestions as he explains the difference between Pinot Noir, Pinot Gris, and Pinot Blanc.

Have you ever wondered how long you should wait to drink your wine? Learn 3 things to consider when deciding whether to age your red and white wines. For more information, visit http://www.winesensetv.com