The Admiral, The Navy, and the Wine That Won the Day

01/30/25 • 39 min

In this episode of Intoxicating History, Henry Jeffreys and Tom Parker Bowles tell the remarkable story of how Admiral Nelson, fresh from beating the French at the Battle of the Nile, stumbled upon a Sicilian wine that would fuel the Royal Navy and become the most famous wine in the world - for a while at least. Marsala wasn’t just a drink; it was a symbol of empire, ingenuity, and excess.

But that’s just the start. From the scandal of Nelson’s affair with Lady Hamilton to his brutal actions in Naples, the episode unpacks the messy mix of heroism and controversy that defined the man. You’ll meet John Woodhouse, the Liverpudlian who made Marsala famous, hear about naked vineyard escapades, and learn how sailors balanced their biscuits and rum on the high seas.

It’s a story of wine, war, and a little bit of scandal. Pour yourself a glass—this is history worth toasting.

Supported by Taylor’s Port

Hosted on Acast. See acast.com/privacy for more information.

It’s a story of wine, war, and a little bit of scandal. Pour yourself a glass—this is history worth toasting.

Supported by Taylor’s Port

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Shaken, Not Stirred: How James Bond’s Drinks Defined an Era

We’re easing out of dry January by veering off the path of hard history and into the world of a fictional hero. One in which the love of vodka martinis reflects a post-war Britain desperate for glamour and escapism. And whose creator’s obsession with detail—right down to his hero’s champagne choices—tells us as much about the author as it does about his famous spy?

In this slightly geeky episode of Intoxicating History, Tom Parker Bowles and Henry Jeffreys share their love of that great British export - James Bond. They dive into how Bond’s drinking habits are a time capsule of the 1950s and ’60s. Why did author Ian Fleming insist Bond’s martinis were shaken, not stirred? How did Bond’s drinks—from Japanese sake to Jamaican rum—mirror Britain’s global reach and changing tastes? And what does a 2018 study reveal about how much Bond really drank (spoiler: it’s a lot)?

With fascinating insights and plenty of laughs, this episode uncovers the cultural history hidden in Bond’s glass. Pour yourself a drink and press play—you may end up shaken but hopefully not stirred.

Supported by Taylor’s Port.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

WW2 Part 1: Wine, War and the Battle for France’s Vineyards

When the Nazis stormed into France, they weren’t just after land—they had their eyes on the ultimate spoils of war: France’s legendary vineyards became battlegrounds, not just for soldiers, but for winemakers fighting to protect their lifes’ work from the clutches of the Third Reich.

In this episode, Henry Jeffreys and Tom Parker Bowles look at the dramatic, and often absurd, true story of how the Nazis tried to loot France’s finest vintages—and how the French fought back, sometimes with nothing more than a well-placed spider web. From vineyards bricked up behind false walls to daring escapes through underground wine cellars, this is history as rich and intoxicating as a fine Burgundy.

Meet the so-called Wine Führers—German officials who were meant to “manage” the French wine trade but often found themselves duped by the very vintners they sought to control. Learn how entire vintages were hidden beneath haystacks, mislabelled as vinegar, or sent to Hitler’s personal stockpile—where he barely touched a drop. Meanwhile, the French Resistance wasn’t just blowing up bridges—they were sabotaging Nazi wine shipments, stealing back barrels, and in one case, using a staged Fête du Vin to cover up an escape tunnel from a POW camp.

With betrayal, bravery, and a whole lot of booze, this is the story of how wine became a secret weapon of war—and how France’s most precious vines survived the darkest days of history. Join us for a vintage tale of resistance, deception, and the ultimate toast to liberation.

Supported by Taylor’s Port

Hosted on Acast. See acast.com/privacy for more information.