A new food and beverage course for the hospitality industry will provide vital training for front of house house staff.

Renowned restaurateur Neville Abraham has 50 years experience in hospitality, he shares insights into the restaurant scene and training for careers in hospitality.

We've heard how vines are grafted onto root stocks and now its time to be planted in the ground. Sam Doncaster concludes our series on grafting vines.

We continue our dive into grafting vines, looking at how the plants are grown in nurseries with Sam Doncaster.

We dig deep into the process of grafting vines onto disease resistant root stocks with Sam Doncaster.

Wine platform provider Wine Owners enables merchants to keep virtual stocks of wine and trade with other businesses. CEO Nick Martin tells us how it all works.

If you are starting a wine business, Wine Owners provides software platforms to get start-ups up and running. In this episode we explore how their Wine Hub can help.

Technology meets wine in this episode with Wine Owners CEO Nick Martin. They provide software platforms for SMEs in the wine industry to drive business efficiencies and growth.

In this spotlight on Rioja we focus on the climate and key grape varieties that are highlighted in the WSET Level 3 specification.

Stub Vineyards are in the North West of Zealand in Denmark. We talk to the owner Carl Stub on the grapes he is growing and the styles of wines being made.

We look into the Danish wine scene with vineyard owner Carl Stub who gives an overview of Denmark and the growing interest in wine.

Reusing wine bottles is an initiative of the Porto Protocol in their mission to make wine more sustainable. We talk to Marta Mendonca on the arguments supporting reusability.

Making wine more sustainable is the mission of the Porto Protocol Foundation. Listen to Marta Mendonca on some of the initiatives that are already in place.

We go behind the scenes at Decanter magazine with James Button the regional editor for Italy and find out about current Italian wine trends in different regions.

We go behind the scenes at the Decanter World Wine Awards with marketing manager Olivia Mason on how the wines are organised for judging purposes and what happens to the leftover wine.

Find out how wines are judged and scored in the Decanter Wine Awards with Regional Chair for Tuscany Michelle Cherutti-Kowal MW.

Sustainability in wine is a hot topic, affecting all parts of the value chain for wine. The Sustainable Wine Roundtable is taking action to bring about change with initiatives such as the lightweight bottle accord.

Sam Doncaster talks us through the process of creating new hybrid grape varieties from seed through to commercial release.

An introduction to hybrid grapevines and a historical perspective into breeding vines with PIWI wine expert Sam Doncaster.

Geek out on water management in the vineyard and find out how regenerative farming techniques can help with Jason Haas of Tablas Creek Vineyard in Paso Robles.

Exploring the region of Paso Robles in California where Tablas Creek are planting traditional Rhone varieties. Find out why in this episode with Jason Haas.

Sauvignon Blanc and Semillon are the two main white grape varieties in Bordeaux and are blended to create different styles of wine. We find out where they are planted and their characteristics.

The red wine making process and principal black grape varieties used in Bordeaux blends which are Cabernet Sauvignon, Merlot, Cabernet Franc plus Petit Verdot.

Abbie and Chris look at the key sub-regions of Bordeaux and the wine styles they are best known for.