The Nazis are retreating, the Allies are advancing, and the fate of France’s most prized vineyards hangs in the balance. What happens when a desperate army turns to scorched earth tactics? Could centuries of winemaking history be wiped out in an instant?

In this gripping follow-up to our deep dive into wine and war, Henry Jeffreys and Tom Parker Bowles uncover the high-stakes battle to save France’s greatest vintages. From the Champagne Campaign to daring acts of resistance in Bordeaux, they reveal the hidden stories of courage, collaboration, and sabotage that shaped the future of French wine.

Join us as we explore the extraordinary role of wine in World War II—how it was looted, hidden, fought over, and ultimately preserved. With secret cellars, last-minute betrayals, and even a German soldier saving Bordeaux’s port from destruction, this is history at its most intoxicating.

Supported by Taylor’s Port

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