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Wine

Agriculture, chemistry and an enormous amount of talk.

3
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27 min
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Courses
Dishes 497Ingredients 47Baking 25Preserving & fermentation 26Technique 120Equipment 1Drinks 40Restaurants 11Street food 50Traditions 21Food history 150
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Worth your time 257Worth it in part 397Worth skipping 4
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Food history 571Cooking 154The food industry 119Fermentation 114Street food 98Spices 62Colonialism 58Agriculture 32All 121 topics →
All briefs3
8:56

Beef bourguignon

A 19th-century wine-braised stew with no real ties to Burgundy — elevated by reputation, not roots.
8:44

Sherry

Spain’s first DOP didn’t save sherry—it fossilised it.
9:34

Champagne

Champagne isn’t about bubbles—it’s about borders drawn in bottle pressure.

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9:04

Cider

Cider is an alcoholic drink made from the fermented juice of apples.
8:28

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France, made under strict appellation rules.
8:54

Consommé

Consommé is a clear soup made from richly flavoured stock that has been clarified, traditionally with egg whites, and served on its own or used as the base for other dishes.
9:26

Escargot

Escargot is the name English speakers use for edible land snails, which French cooks return to their shells with garlic butter.