Cooking for Wine: The Sauce is in the Glass

Best Sommelier of the World and chef Andreas Larsson welcomes Matthieu Perrin of Château de Beaucastel from Southern Rhône, France.Andreas cooks a dish to match their classic Châteauneuf-du-Pape, and is challenged to cook for a blind-tasted mystery wine.

Andreas Larsson receives Ernst Loosen, one of the world's best producers of Riesling wines, which he makes in the Mosel in Germany.Andreas prepares a dish to match Ernst's top-rated dry Riesling, and is challenged to cook for a blind-tasted mystery wine

Best Sommelier of the World Andreas Larsson receives Arnaud Bourgeois from Chavignol, Loire, France. Andreas creates a dish to match the famous minerality of his Sauvignon Blanc ‘Les Baronnes, and is challenged to cook for a blind-tasted mystery wine.

Best Sommelier of the World Andreas Larsson receives famous sweet wine producer Gerhard Kracher from Austria. Andreas makes his version of Peking Duck to match Krachers wine made of Chardonnay and Welschriesling, and is challenged to a blind tasting.

Best Sommelier of the World Andreas Larsson receives Xavier Baril of Domaine Engel, the largest organic estate in the Alsace. Andreas makes a traditional dish to match his Sylvaner, and is challenged to cook for a blind-tasted mystery wine.

Andreas Larsson receives Jean Claude Mas, one of the most influential forces in the South of France. To match a Languedoc white, Andreas cooks a fish dish, and is challenged to cook for a blind-tasted mystery wine.

Maher Harb is known for the wine he makes at Sept, his biodynamic winery above Beirut. Andreas Larsson prepares a dish to match Maher Harbs rich and mineral wine, and is challenged to cook for a surprise mystery wine.

Andreas Larsson welcomes Douros dry wine pioneer Cristiano Van Zeller. To complement Van Zellers dry Douro red wine Andreas prepares a surf and turf, and is challenged to cook for a surprise mystery wine.

Top sommelier Franck Massard who turned to winemaking in Spain visits Andreas Larsson in his kitchen today. To match Francks red made from Carignan and Grenache, Andreas cooks a fish stew. Andreas is then challenged to cook for a surprise mystery wine.

Andreas Larsson receives Matthieu Guyon, whose family owns the Domaines Rollan de By vineyards in Bordeaux. Andreas cooks the perfect Bordeaux Burger to match the rich Merlot-dominated Cru Bourgeois Médoc, and cooks for a surprise mystery wine.

Andreas Larsson welcomes Salvino Benanti who runs an iconic winery located on the slopes of the Etna in Sicily. Andreas cooks a dish to match Salvino's premium Etna white and is challenged to cook for a surprise mystery wine.

Andreas Larsson welcomes Katharina Heger. On the warmest spot of Germany, the Kaiserstuhl, the Heger family estate makes world class Spätburgunder. Andreas cooks chicken to match this, and is challenged to cook for a surprise mystery wine.

In this special episode, Andreas Larsson prepares a delicious Portuguese seafood dish, for the wine he knows is coming with his next guest. But what he doesnt know is that the founder and producer of WineMasters himself will join him today.

Today Andreas Larsson welcomes Luís Cerdeira from the Quinta de Soalheiro winery in Vinho Verde, Northern Portugal. Andreas cooks a cataplana for Luís' Alvarinho, and is challenged to cook for a surprise mystery wine.

Andreas Larsson welcomes Ana Marianashvili from the Chelti Winery in Georgia, who still make their wines in qvevris. Andreas cooks his first Georgian dish to match Ana's wines and is challenged to cook for a surprise mystery wine.

Juan Antonio Ponce comes from Manchuela, a lesser known but emerging region in Spain. Andreas cooks Iberico pork for a wine made by the variety Bobal, and is challenged to cook for a surprise mystery wine.For this wine, Andreas give

Today's guest is Adam Dijkstra from De Colonjes in The Netherlands, the first in the world with a natural sulfite alternative license. Andreas cooks a dish for the cool climate Novatura, and is challenged to cook for a surprise mystery wine.

As a young Swedish boy, host Andreas Larsson enjoyed eating cod loin several times a week. Today he prepares it with horseradish in perfect match with the Grüner Veltliner which is brought by the guest of today: Roman Horvath MW, director and winemaker.

Todays guest is Iain Reynolds Richardson, 6th generation of legendary Herdade do Mouchão. Andreas pairs an old Mouchão Tinto from Alicante Bouschet with pigeon, and does pastry for the mystery wine. Go Andreas!

Andreas welcomes Nicolas Hirissou whos family has been making wine since the 19th century. To match Nicolas Braucol wine, Andreas makes roasted duck. The mystery wine this time, Andreas has never had before!

Andreas welcomes the Rebholz twins Hans & Valentin. The Rebholz family has centuries of winemaking tradition behind them, dating back to the 16th century. Andreas cooks turbot for ther Riesling, and is challenged to cook for their favourite mystery wine.

Andreas welcomes Daniel Niepoort, the 6th generation head of winemaking in the family business that has been creating Port since 1842. Daniel has Andreas start with a 'crazy' blind wine. Can Andreas stand this "enfant terrible of the wine world"?

Asaf Margalit runs a very fine boutique winery. The Margalit Winery focuses on French grape varieties from Bordeaux and Rhône. To match the Cabernet Franc Andreas prepares lamb kebab. For the blind wine, Andreas creates a tropical inspired fish dish.