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The Sauce is in the Glass
Wine & Food pairing cooking show with chef and Champion Sommelier Andreas Larsson and famous winemakers from all over the world.
EXPLORE CATALOG
The Sauce is in the Glass
In this course, World Champion Sommelier and skilled chef Andreas Larsson cooks the most delicious dishes with wines brought and made by his guests; world-famous winemakers. The guests bring a wine they produced themselves, and a blind surprise wine from a different region. It is up to Andreas to prepare the best dish to pair with the producer's wine, and he will have to improvise a dish for the surprise wine with ingredients in his fridge.
Of course Andreas explains why he made his decisions, and explains the way his dishes and the wines complement each other by describing all he tastes in the wine. The method he uses is universally applicable to all kinds of wines and dishes.
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The Sauce is in the Glass Season I
Episodes 1 – 5
• Matthieu Perrin – Châteauneuf-du-Pape
• Ernst Loosen – Mosel
• Arnaud Bourgeois – Sancerre
• Gerhard Kracher – Burgenland
• Xavier Baril-Engel – Alsace
EXPLORE
THE SAUCE IS IN THE GLASS
CATALOG
The Sauce is in the Glass
Châteauneuf-du-Pape (S1E1)
Andreas Larsson receives Matthieu Perrin of Château de Beaucastel in Southern Rhône. Andreas cooks a dish to match their classic Châteauneuf-du-Pape. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Matthieu Perrin’s favorite wine made by someone else.
Wine brought by guest
Château de Beaucastel, Châteauneuf-du-Pape, 2012
Blind tasted wine
Egon Müller, Scharzhofberger Kabinett
The Sauce is in the Glass
Mosel (S1E2)
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.
Wine brought by guest:
Dr. Loosen, Graacher Himmelreich Riesling GG, 2017
Blind tasted wine:
Thelmo Rodriguez, Lanzaga Rioja, 2016
The Sauce is in the Glass
Sancerre (S1E3)
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.
Wine brought by guest:
Henri Bourgeois, Sancerre ‘Les Baronnes’, 2019
Blind tasted wine:
Domaine La Soufrandière, Pouilly-Vinzelles ‘Les Quarts’, 2018
The Sauce is in the Glass Burgenland (S1E4)
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.
Wine brought by guest:
Kracher, Grande Cuvee Kollektion Trockenbeerenauslese, 2017
Blind tasted wine:
Domaine Weinbach, Riesling Cuvée Colette, 2016
The Sauce is in the Glass
Alsace (S1E5)
Andreas Larsson receives Xavier Baril of Domaine Engel, the largest organic estate in the Alsace. Andreas makes a traditional dish to match his Sylvaner, one of the region's most iconic grape varieties. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Xavier Baril’s favourite wine made by someone else.
Wine brought by guest:
Domaine Engel, Sylvaner Renaissance, 2019
Blind tasted wine:
Bonneau du Martray, Corton Charlemagne, 2014
WATCH EPISODE HERE
The Sauce is in the Glass Languedoc-Roussillon (S2/E1)
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.
Wine brought by guest
Château Paul Mas Belluguette Blanc, 2019
Blind tasted wine
Fattoria di Basciano I Pini, 2018
The Sauce is in the Glass
Lebanon (S2/E2)
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 Larsson 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.
Wine brought by guest:
Sept, Merweh
Blind tasted wine:
Cupano, Brunello di Montalcino
The Sauce is in the Glass
Douro (S2/E3)
Andreas Larsson welcomes Douro’s dry wine pioneer Cristiano Van Zeller. To complement Van Zeller’s dry Douro red wine, made from a wide variety of grapes from vines over 80 years old, Andreas prepares a surf and turf recipe. Andreas will also create another dish using the ingredients from the fridge to match the wine he tasted blind; Cristiano Van Zeller’s favourite wine made by someone else.
Wine brought by guest:
Quinta vale D. Maria, CV – Curriculum Vitae, Douro Red, 2016
Blind tasted wine:
Hacienda Terra d’Uro, Toro Red, 2016
The Sauce is in the Glass
Priorat (S2/E4)
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.
Wine brought by guest:
Franck Massard, Huellas, Priorat, 2016
Blind tasted wine:
Vega Sicilia, Valbuena 5, 2014
The Sauce is in the Glass
Bordeaux (S2/E5)
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?
Wine brought by guest:
Château Rollan de By 2012
Blind tasted wine:
Edouard Duval Noir d’Eulalie
The Sauce is in the Glass
Etna (S2/E6)
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 blindly; Salvino Benanti’s favorite wine made by someone else.
Wine brought by guest:
Pietra Marina Etna Bianco Superiore DOC, 2016
The Sauce is in the Glass
Baden (S3/E1)
Andreas Larsson welcomes the next generation of the Weingut Dr. Heger: Katharina Heger. On the warmest spot of Germany, the Kaiserstuhl, the Heger family estate makes world class Pinot Noir, or in this case: world class Spätburgunder. Andreas matches his favorite Pinot Noir dish with this wine: crispy chicken with mushrooms.
Wine brought by guest: Dr. Heger Minus Spätburgunder Ihringer Winklerberg, VDP Erste Lage, 2017 Germany
Blind tasted wine: Meyer-Näkel Spätburgunder S, Air 2019 Germany
The Sauce is in the Glass
Special Edition (S3/E2)
In this special episode of The Sauce is in the Glass, Andreas Larsson prepares a delicious Portuguese seafood dish, for the wine he knows is coming with his next guest. But what he doesn’t know is that the founder and producer of WineMasters himself will join him.
Wine brought by guest:
Hochrain Riesling Smaragd 2021, Weingut Franz Hirtzberger, Wachau, Austria
Bandol Rosé, Domaine Tempier, Provence, France
Blind tasted wine:
Grattamacco, Bolgheri Superiore 2010, Super Tuscan, Tuscany, Italy
The Sauce is in the Glass
Vinho Verde (S3/E3)
Today Andreas Larsson welcomes Luís Cerdeira from the Quinta de Soalheiro winery, the sunny place in the lush and green area of northern Portugal, Vinho Verde.
Soalheiro is world famous for its Alvarinho wines, so Andreas cooks a lovely Cataplana with Bacalhao to go with it, a traditional Portuguese dish, but with a twist, of course.
Wine brought by guest:
Soalheiro Alvarinho (Clássico)
Soalheiro Primeiras Vinhas Alvarinho
Blind tasted wine:
Confuron-Cotetidot Vosne-Romanee 1er Cru Les Suchots 2017
WATCH EPISODE HERE
The Sauce is in the Glass
Georgia (S3/E4)
From the cradle of wine, Georgia, Andreas Larsson welcomes Ana Marianashvili from the Chelti Winery. The family still makes their wines in qvevris, like the Georgians used to do for over 8,000 years. Saperavi is the King of Georgian red grape varieties with which the Chelti winery makes their signature wine.
Wine brought by guest:
Chelti, Saperavi 2015
Chelti, Khikhvi Qvevri (Amber wine)
Blind tasted wine:
Shalva Gvaramadze, Rkatsiteli, Tsarapi
The Sauce is in the Glass
Manchuela (S3/E5)
Today’s guest, Juan Antonio Ponce from Bodegas y Viñedos Ponce, comes from Manchuela, a lesser known but emerging region in Spain.
For this wine, Andreas gives a short lesson about Iberico pork, the healthy meat from Spain, from which he creates stuffed schnitzels. The crisp acidity of the Bobal wine fits perfectly with the creaminess of the dish, if he may say so himself.
Wine brought by guest:
Clos Lojen, Bobal Viñas Viejas
El Mirador de la Casilla, Syrah
Blind tasted wine:
El Rapolao, La Vizcaína, Bodegas Raúl Pérez, Bierzo, Spain
The Sauce is in the Glass
The Netherlands (S3/E6)
For someone who suffers from severe homesickness, like today's guest Adam Dijkstra from De Colonjes, there is nothing better than being able to make wines in your home country. In this case: the northern wine country The Netherlands, where the vines get older and the wines get better every year. Not only due to climate change, but also due to new grape varieties, like Helios and Riesèl, which suit the climate of the northern countries very well. Host Andreas Larsson, being Nordic as a Viking, knows how to get by with a matching dish.
Wine brought by guest:
De Colonjes, Knapse Witte
De Colonjes, Novatura
Blind tasted wine:
Honigberg Brut Reserve Riesling, Edition Bee
The Sauce is in the Glass
Wachau (S4/E1)
As a young Swedish boy, host Andreas Larsson enjoyed eating cod loin several times a week. Today he prepares it with horseradish to be a perfect match with the Grüner Veltliner which is brought by the guest of today: Roman Horvath MW, director and winemaker of Domäne Wachau.
To think that it wasn't until his mid-twenties that Roman became interested in wine, and now he runs a high quality cooperative with 250 vintner families. They have an extremely complex and fragmented vineyard structure while using a very traditional approach. Let’s dig in!
Wine brought by guest:
Grüner Veltliner Smaragd Achleiten 2019 - Domäne Wachau
Grüner Veltliner 'Steinwerk' - Domäne Wachau
Blind tasted wine:
Weingut Prieler Ried Goldberg Blaufrankisch, Leithaberg DAC, Austria
The Sauce is in the Glass
Alentejo (S4/E2)
Herdade do Mouchão is a legendary winery in the south of Portugal and has been producing wine for over a hundred years. Today’s guest Iain Reynolds Richardson, 6th generation, upholds all the traditions to this day. Andreas will pair an old Mouchão Tinto from Alicante Bouschet with pigeon, evoking memories for Iain of his grandfather, with whom he apparently also regularly ate pigeon at Mouchão. For the blind wine, Andreas has to show his pastry chef skills. You go Andreas!
Wine brought by guest:
Herdade do Mouchão – Mouchão Tinto, 1985
Herdade do Mouchão – Ponte Branco 2023 [barrel-sample]
Blind tasted wine:
Venâncio Costa Lima - Moscatel de Setúbal, 2019
The Sauce is in the Glass
Gaillac (S4/E3)
The Hirissou family has been farming and making wine in Gaillac since the mid 19th century. Andreas Larsson welcomes Nicolas Hirissou, 6th generation, who studied viticulture and oenology in California before taking over the family business. To match the 100% Braucol wine Andreas is making roasted duck. Nicolas brings an impossible blind tasting wine, which Andreas hasn’t ever had before. Quite an accomplishment Nicolas!
Wine brought by guest:
Domaine du Moulin - Rouge Cuvée Florentin 2017 AOC Gaillac
Domaine du Moulin - Rouge Cuvée Cinto IGP Côtes du Tarn
Blind tasted wine:
Brama Biancu Gentile, Clos Venturi, Corsica
The Sauce is in the Glass
Pfalz (S4/E4)
Andreas welcomes the Rebholz twins Hans & Valentin who recently took over the family business. The Rebholz family has centuries of winemaking tradition behind them, dating back to the 16th century. To complement the Riesling they brought, Andreas is preparing turbot with a rich sauce. In the memory game, the twins show how perfectly they complement each other. Can Andreas make as perfect a dish to their favorite wine?
Wine brought by guest:
Weingut Ökonomierat Rebholz, Kastanienbusch Riesling GG - Großes Gewächs 2015
Weingut Ökonomierat Rebholz, Im Sonnenschein Spätburgunder GG - Großes Gewächs 2013
Blind tasted wine:
Domaine des Comtes Lafon, Meursault, Clos de la Barre
The Sauce is in the Glass
Douro/Port (S4/E5)
Andreas welcomes Daniel Niepoort, the 6th generation head of winemaking in the family business. The Niepoort family has been creating Port wines since 1842. In the last years, Niepoort is also creating still wines in Dão and Bairrada, as well as in the Mosel in Germany. Daniel has Andreas start with a 'crazy' blind wine to test his skills. Can Andreas stand this "enfant terrible of the wine world”? Let’s enjoy this new episode of The Sauce is in the Glass!
Wine brought by guest:
Niepoort – Port Colheita 1997
Blind tasted wine:
Buçao Branco Reservado, field blend
Niepoort – Buçaco Branco Reservado
The Sauce is in the Glass
Asaf Margalit (S4/E6)
Margalit Winery is a family-owned winery founded in 1989 by Yair Margalit. Today his son Asaf is running a very fine boutique winery. The Margalit Winery focuses on French grape varieties from Bordeaux and Rhône. To match the Cabernet Franc Andreas is preparing lamb kebab. For the blind wine Andreas is creating a tropical inspired fish dish.
Wine brought by guest:
Margalit Winery – Cabernet Franc
Blind tasted wine:
Weingut Heymann-Löwenstein – Riesling
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