Cognac is one of the greatest brandies in the world, says Peter F May. But it starts life as basic wine made from unfashionable varieties.

We rarely acknowledge the part yeast plays in the taste of our wines, but it is a vital tool in the winemakers armoury. Peter F May follows scientists tracking down wild yeasts and taming them.

Glühwein is a favourite in winter, but as the 'wein' part of its name suggests, wine is its major ingredient. Peter F May shows how to make an version as close a possible to the real thing, without using any alcohol.

Visitors to Klein Constantia are asking for ‘the Fifty Shades wine’. The Fifty Shades trilogy isn't the first to mention Constantia's sweet wine. Dicken and Jane Austin also sang its praises, and it was a favourite of Kings and Emperors. Peter F May visited the winery to taste Vin de Constance.

Fifty Shades Freed brings a happy ending to the Trilogy. After looking at wines in the book, Peter F May considers wine choices throughout the Trilogy and suggests a menu for those wanting to host a Fifty Shades Dinner matching wines and foods most frequently enjoyed by Anastasia and Christian.

Fifty Shades Darker by E L James is her sequel to her world-wide best selling Fifty Shades of Grey. Peter F May looks at the foods and wines consumed by the unconventional young lovers.

Fifty Shades of Grey is a publishing sensation and wines mentioned in it are getting attention from fans who want to eat and drink as well as read. Peter F May looks at wines and food featured in the book and proposes candidates where the author has not named the exact wine.

Merlot is an important grape variety in Bordeaux and California. Peter F May looks at Merlot and discovers that it is much closer to Cabernet than just a blending partner.

Jancis Robinson's long waited book on grape vines is out and it is huge covering 1400 grape varieties in 1300 pages. DNA evidence has revolutionised grape identification and this book has original research and the latest information. Peter F May has been enthralled with it.

Writing about the taste of a wine requires both the reviewer and reader to have shared the same experiences, and that doesn’t always happen, says Peter F May