Keith takes us to the classic wine region of Burgundy. Keith and Jonathan Pedley, master of wine, taste two wines which are most characteristic of this region, Chablis and Cote de Beaune. Discover how to taste wine properly and how to ensure that you have a better chance of finding a winner when buying wine. Keith cooks a coq au vin and ham with white wine and mustard sauce.

Keith takes us to the Loire valley. Keith and Jonathan Pedley taste Vouvray and Puilly Fume. We discover what is meant by vintage, look at how white wine is made and Keith cooks chicken in a white wine and cream sauce.

This is a programme for red wine lovers. Two smooth red wines from the Rhone valley are tasted, a Crozes Hermitage and a Cotes du Rhone village. We look at how red wine production differs from white and explain appellation controlle. Keith cooks cod and snails with aioli (mayonnaise) and tries the sixteen wines that come under the umbrella of Cotes du Rhone village wines.

Keith visits the one region in France that is envied around the world for its wine success – Bordeaux. Keith and Jonathan taste a medoc and a sweet pudding wine, Sauternes. We discuss blending, take a peek at the effects of oak barrels and we look at the value of decanting. Keith cooks Entrecote steak.

Keith visits Alsace, a region that is often associated more with beer than wine. Keith and Jonathan taste two wines that have put the region on the wine lovers map, Riesling and Gewurztraminer. Discover how the diverse conditions and locations of vineyards affect the taste and cost of wine. Keith cooks choux crout.

Keith visits his favourite region of France, Provence. Keith and Jonathan taste a rose from D’Aix en Provence and a red from the Luberon hills. We discover how rose is made, visit a classic French fish market and look around this beautiful area. Keith cooks us Bourride (fish stew).

Keith and Jonathan taste a Viognier and a Minervois from the French region of Languedoc. Discover how the area has had to change its style of wine production significantly during the past ten years and that they now employ New World techniques. Keith cooks up Bondade (salt cod puree).

Keith takes us to the French region of Champagne. Discover how this expensive delicacy is made and why it costs so much. We taste and discuss Champagne and learn how to understand its labels. Jonathan reveals that up until a few years ago, growers used decomposed household waste as fertilizer. Keith cooks crayfish with Champagne sauce and duck stewed in Champagne.