WineMasters: 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. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Matthieu Perrin's favourite wine made by a fellow winemaker.

Best Sommelier of the World Andreas Larsson receives Ernst Loosen, one of the world's best producers of Riesling wines, which he makes in the Mosel in Germany. Andreas will prepare a tailormade dish to match Ernst's top dry Riesling. With ingredients from the fridge, Andreas is challenged to create another dish to match the wine he tasted blind; Ernst's favourite wine made by someone else.

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.

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 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's favourite wine made by someone else.

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, 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.