The Sauce is in the Glass
World Champion Sommelier and skilled chef Andreas Larsson cooks the most delicious dishes with wines brought and made by his guests; world-famous winemakers.
Duration: 11 x 25mins
Episodes:
Chateaueuf-du-Pape, France
Andreas Larsson receives Matthieu Perrin of Chateau de Beaucastel in Southern Rhone. Andreas cooks a dish to match their classic Chateauneuf-du-Pape. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Matthieu Perrin’s favourite wine made by someone else.
Mosel, Germany
Andreas Larsson receives Ernst Loosen, one of the world’s best producers of Riesling wines, which he makes in the Mosel in Germany. First, Andreas prepares a custom-made dish to match Ernst’s top-rated dry Riesling. Andreas is then challenged to create another dish by using ingredients from the fridge to match the wine he tasted blind; Ernst Loosen’s favorite wine made by another wine producer.
Sancerre, France
Best Sommelier of the World Andreas Larsson receives Arnaud Bourgeois from Chavignol, a small village in the Loire, France. Andreas will create a dish to match the famous minerality of his Sauvignon Blanc ‘Les Baronnes’.
With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Arnaud Bourgeois’ favourite wine made by someone else.
Burgenland, Austria
Andreas Larsson receives famous sweet wine producer Gerhard Kracher from Austria. Andreas makes his version of Peking Duck to match Kracher’s luscious, botrytis wine made of Chardonnay and Welschriesling. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Gerhard Kracher’s favorite wine made by someone else.
Alsace, France
Andreas Larsson receives famous sweet wine producer Gerhard Kracher from Austria. Andreas makes his version of Peking Duck to match Kracher’s luscious, botrytis wine made of Chardonnay and Welschriesling. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Gerhard Kracher’s favorite wine made by someone else.
Languedoc-Roussillon, France
Andreas Larsson receives Jean Claude Mas, one of the most influential forces in the south of France. To match a Languedoc white, which is made from Roussanne, Grenache Blanc, Vermentino, Viognier, Andreas is cooking a fish dish. And what will Andreas create with the other ingredients from the fridge to go with the wine he tasted blind; Jean-Claude Mas’ favourite wine made by someone else.
Lebanon
Young self-made Lebanese winemaker Maher Harb is known for the wine he makes at Sept, his biodynamic winery in the hills above Beirut. Andreas is taking inspiration from the Middle East to prepare a dish to match Maher Harb’s rich and mineral wine made of the indigenous grape Merweh. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Maher’s favourite wine made by someone else.
Duror, Portugal
Andreas Larsson welcomes Duoro’s dry wine pioneer Cristiano Van Zeller. To complement Van Zeller’s dry Duoro red wine, made from a wide variety of grapes from vines over 80 years old, Andreas is preparing a surf and turf recipe. Andreas will also create another dish with the ingredients from the fridge to go with the wine he tasted blind; Cristiano Van Zeller’s favourite wine made by someone else.
Priorat, Spain
Top sommelier Franck Massard who turned to winemaking in Spain visits Andreas Larsson in his kitchen today. To match Franck’s deep ruby, spicy red wine made from Carignan and Grenache, Andreas is cooking a peppery fish stew. And with the other ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Franck’s favourite wine made by someone else.
Bordeaux, France
Andreas Larsson receives French winemaker Matthieu Guyon, whose family owns the Domaines Rollan de By vineyards in Bordeaux. Andreas will prepare the perfect wine burger to match the rich Merlot-dominated Cru Bourgeois Médoc. And what will Andreas create with the other ingredients from the fridge to go with Matthieu Guyon’s favourite bubble?
Etna, Italy
In this episode Andreas Larsson welcomes Salvino Benanti, who together with his twin brother Antonio, runs an iconic winery located on the slopes of the Etna volcano in Sicily and is among the most prominent producers of fine wines in Italy. Andreas is cooking a dish to match the premium white Etna wine and is challenged to create another recipe to complement the wine he tasted blind; Salvino Benanti’s favourite wine made by someone else.
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