Unreserved Wine Talk

The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feels to compete in the nerve-wracking World's Best Sommelier Competition, the shadowy underground of wine forgery, the zany tactics of a winemaker who hosted a funeral for cork, and more. Nestled in these colourful stories are practical tips on how to choose wine from a restaurant list, pair it with food and spot great values in the liquor store. Every second episode, Natalie goes solo with an unfiltered, personal reflection on wine. She'll share with you how it feels to be a woman in what is still a largely male-dominated field, her gut reaction to the latest health study that says no amount of alcohol consumption is safe and her journey in writing her next book. She'll reveal these vulnerable, sometimes embarrassing, stories with tipsy wit and wisdom that she's soaked up from 20 years of writing about wine. This podcast is for wine lovers from novices to well-cellared aficionados.

282: Wine Sulphites, Mindful Drinking and Marketing Alcohol on The Erica Diamond Podcast 04/24/2024

282: Wine Sulphites, Mindful Drinking and Marketing Alcohol on The Erica Diamond Podcast Should you avoid wine with sulphites? What are some of the important differences in the way wine is marketed to men versus women? How can you practice mindful drinking without giving up the wine you love? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Erica Diamond on The Erica Diamond Podcast. You can find the wines we discussed at Highlights Why did I choose to write a completely different genre for my third book, Wine Witch On Fire? How did I first realize my drinking was sliding away from healthy? Why do I say wine today is like Virginia Slims were in the 1960s? What are some of the stark differences in how wine is marketed to men versus women? What are some of the red flags that your drinking might be problematic? Why did I decide to focus on harm-reduction techniques instead of going sober? How do I now practice mindful drinking, considering that wine is integral to my career? Should you avoid wine with sulphites? What signs should you be aware of that suggest your drinking habits might be becoming unhealthy? What words of wisdom would I offer my younger self if I could? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Erica Diamond & The Erica Diamond Podcast The Erica Diamond Podcast is getting you motivated and inspired by conversations with today’s thought leaders and coolest people. Each episode, get up close and personal with compelling guests who share stories and tips that empower you to live your best life. Erica Diamond is a Certified Life and Career Coach and certified Yoga and Meditation Teacher who helps women completely transform their days to vibrate at a high energy frequency and feel calm at the same time. She's the definition of multi-passionate and also can be seen as the Lifestyle & Parenting Correspondent on Global TV, on stage as a Professional Speaker, hosting The Erica Diamond Podcast, teaching Busy To Bliss and trying her hand in the kitchen (to many blunders!). To learn more, visit . /episode/index/show/nataliemaclean/id/30963048

281: Splendid Vin Jaune, Jura Wine 's Wild Variety and Mysterious Grapes of the French Alps with Wink Lorch 04/17/2024

281: Splendid Vin Jaune, Jura Wine 's Wild Variety and Mysterious Grapes of the French Alps with Wink Lorch What makes Vin Jaune from France's Jura region so special? What can you discover about the diversity of wine coming out of Jura and the French Alps? What are some insider tips for planning a journey to the French Alps? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Wink Lorch. You can find the wines we discussed at Giveaway One of you will win a copy of Wink Lorch's terrific book about the wines of Jura and the French Alps. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What exactly goes into the winemaking process for Vin Jaune that sets it apart from other wines? Why does Wink describe the taste of Vin Jaune as a “shock to the palate”? What are some great food pairings for Vin Jaune, and how should they be stored and served? How does using the méthode ancestrale influence Bugey Cerdon sparkling wine? Which traditional dishes from the Jura region are a must-try, and how do they pair with Bugey Cerdon? What are the best tips for having great wine-tasting experiences in the picturesque French Alps? What inspired Wink to turn to Kickstarter for crowdfunding her books and other wine-related projects? Why was there a need for a book on Jura alone and what challenges come with self-publishing and crowdfunding such a project? What can you discover about diversity when you explore wine from Jura and the French Alps? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Wink Lorch British wine writer, author and educator Wink Lorch has always worked in the world of wine: writing, editing, teaching and presenting tastings having started her career working for British wine importers. Based between London and the French Alps, over the past 20 years, she has become known as the English-language specialist of the wines of Jura and Savoie. To learn more, visit . /episode/index/show/nataliemaclean/id/30859233

280: Wines of Jura and the French Alps with Wink Lorch: From Ski Resorts to Worldwide Sensation 04/10/2024

280: Wines of Jura and the French Alps with Wink Lorch: From Ski Resorts to Worldwide Sensation What is it about wines from the French Alps and Jura that makes them so different from any other wine region in the world? How has climate change impacted wines in the region? How did their perception as “ski resort wines” negatively impact Jura and Savoie wineries? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Wink Lorch. You can find the wines we discussed at Giveaway One of you will win a copy of Wink Lorch's terrific book about the wines of Jura and the French Alps. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What sparked Wink’s interest in the French Alps and Jura? Why is it important to distinguish between the French Alps and Prealps? What’s the connection between Jura and Savoie? Where exactly are Jura and the French Alps located, and what does the landscape look like? How does Jura's terroir compare to Burgundy's, and what does this mean for their wines? How did the historic Mont Granier landslide impact the region? What was Louis Pasteur’s influence on the wine industry, and where can you visit to learn more about him while visiting the Jura region? How do the mountains in the region impact the vineyards in Savoie and Jura? How has climate change impacted the wine industry in the region, and should we be concerned? What unique challenges face Jura and Savoie wine producers, considering their small production and export rates? How did the historical association of Savoie wines with ski resorts affect their perception? Why have Jura wines become popular with sommeliers in some trendy Manhattan restaurants? What makes Jura wines so distinctive, and what challenges are they currently experiencing? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Wink Lorch British wine writer, author and educator Wink Lorch has always worked in the world of wine: writing, editing, teaching and presenting tastings having started her career working for British wine importers. Based between London and the French Alps, over the past 20 years, she has become known as the English-language specialist of the wines of Jura and Savoie. To learn more, visit . /episode/index/show/nataliemaclean/id/30760943

279: Dazzling Beaujolais Food Pairings and Wild Indigenous Yeast Flavours with Natasha Hughes 04/03/2024

279: Dazzling Beaujolais Food Pairings and Wild Indigenous Yeast Flavours with Natasha Hughes Why are Beaujolais wines so versatile when it comes to food pairing? How are younger producers bringing renewed optimism to Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What’s behind the increasing alcohol levels in Beaujolais wines? Why are Beaujolais wines so versatile when it comes to food pairing? How do carbonic maceration and other techniques often used in Beaujolais winemaking work? How did Beaujolais develop a reputation for “bubblegum and banana” aromas? How are younger producers and innovative approaches driving the current vibrant and dynamic atmosphere in Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines? Why are stories the best way to share your love of wine? How would Natasha pair wine and snails? Who’s on the guest list for Natasha’s dream dinner party and why? What’s Natasha’s top temperature-based wine tip? Key Takeaways Why are Beaujolais wines so versatile when it comes to food pairing? As Natasha observes, these are crunchy wines, you take them on a picnic, you open them with charcuterie and salads and don't take them too seriously. How are younger producers bringing renewed optimism to Beaujolais? Natasha says they’re revitalizing the region with new approaches and experimenting with indigenous yeasts. How does indigenous fermentation contribute to the complexity of Beaujolais wines? Yeast populations in the winery and on grape skins are allowed to take over the fermentation process, resulting in more complex wines. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter’s website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series. To learn more, visit . /episode/index/show/nataliemaclean/id/30655628

278: The Surprising Complexity of Beaujolais with Natasha Hughes, Contributor to On Burgundy: From Maddening to Marvellous in 59 Tales 03/27/2024

278: The Surprising Complexity of Beaujolais with Natasha Hughes, Contributor to On Burgundy: From Maddening to Marvellous in 59 Tales What’s behind the surprising complexity and variety of Beaujolais wines? How has Beaujolais Nouveau distorted the public perception of Beaujolais? What makes Beaujolais such a good value wine? In this Unreserved Wine Talk podcast episode, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What might surprise you about the complexity of the Beaujolais region and wine? How has Beaujolais Nouveau somewhat distorted the public perception of Beaujolais? Where is Beaujolais connected to Burgundy? How does soil greatly influence the quality of wine produced from Gamay grapes? When was Beaujolais Nouveau introduced to the world and how did it affect the quality of wine produced in the region? What was behind the declining popularity of Beaujolais in the 80s and 90s? Which are Beaujolais’ top 10 crus? Why are Chénas, Moulin-à-Vent, and Morgon the most structured of the cru wines? How is the geological complexity of Beaujolais reflected in the wines produced in the region? What’s behind the elevating prices for Beaujolais wines? How can a vineyard gain Premier Cru status? Key Takeaways What’s behind the surprising complexity and variety of Beaujolais wines? There’s a lot of geographical complexity, despite it being such a small region. How has Beaujolais Nouveau distorted the public perception of Beaujolais? Nouveau introduced the world to cheap and cheerful wines, but the quality of wine suffered in the race to compete with new, easy-drinking New World wines. What makes Beaujolais such a good value wine? Despite increasing quality and correspondingly increasing prices, Beaujolais represents a good value compared to bordering regions. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter’s website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series. To learn more, visit . /episode/index/show/nataliemaclean/id/30560603

277: Will AI Replace Writers and Winemakers? Conversation with Ellen Clifford of The Wine Situation Podcast 03/20/2024

277: Will AI Replace Writers and Winemakers? Conversation with Ellen Clifford of The Wine Situation Podcast Why don’t I think that artificial intelligence (AI) will replace human writers any time soon? What are some tips you can use for maintaining a healthy relationship with wine? What are some of the challenges women in the wine industry still face? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Ellen Clifford on The Wine Situation podcast. You can find the wines we discussed at Highlights Was wine part of my family’s culture growing up? When did I start learning about wine, and why did I decide to make the career transition? When did I introduce my son to wine, and what is his relationship with alcohol like as an adult? How do I account for different tastes and preferences when I’m writing wine reviews? Is there a place for AI in writing? Why don’t I think AI will replace human writers any time soon? What was the inspiration for using the metaphor of witch trials in Wine Witch on Fire? What are some of the challenges women in the wine industry are still facing? Why is it often a complex issue figuring out how to present yourself at after-work wine industry events? What are some tips for maintaining a healthy relationship with wine? Why should you try Southbrook Vineyard’s orange wine? What makes Rosé and ketchup chips a perfect pairing? If not wine, what are my favourite beverages? Why do I find so much joy in the connections I make with readers? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Ellen Clifford & The Wine Situation The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. It’s the solo season with host Ellen Clifford, but listen in with a glass, and nobody is drinking alone! At the end of every action-packed episode, Ellen is phoning a friend with her Final Five questions. Ellen also contributes to Delectable, The Wine Situation, Salon, Food52, Hello Giggles, MassLive.com, Seattle Post-Intelligencer, and Independent Living. To learn more, visit . /episode/index/show/nataliemaclean/id/30452883

276: Delicious Vegan Wine Pairings with Jennifer Huether and Priya Rao, Authors of The Social Herbivore 03/13/2024

276: Delicious Vegan Wine Pairings with Jennifer Huether and Priya Rao, Authors of The Social Herbivore Which wineries are leading the way with vegan wines? How are some restaurants expanding into innovative vegan or vegetarian menus? What makes Riesling so versatile, especially with vegan dishes? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What surprised Jen about Riesling’s versatility? What is Priya’s favourite unexpected and daring pairing? Which recent advancements in the world of plant-based foods would Priya and Jen include in an updated edition of the Social Herbivore? How are some restaurants expanding into innovative vegan or vegetarian offerings? Which wineries are leading the way in producing vegan wines? What goes into vegan charcuterie and cheese? What is carbonic maceration, and how does it impact the taste and aroma of a wine? What were Priya and Jen’s favourite vegan food and wine pairings? How do the differences between animal and plant proteins and fats affect wine pairings? How can you create a fun tasting experience to figure out the best wine pairings for spicy foods? What can you do to extend the shelf life of an opened bottle of wine? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County’s Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine. About Jennifer Huether Jennifer’s love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world. To learn more, visit . /episode/index/show/nataliemaclean/id/30346133

275: What Are Vegan Wines & Are They Better for You with Jennifer Huether and Priya Rao 03/06/2024

275: What Are Vegan Wines & Are They Better for You with Jennifer Huether and Priya Rao Are vegan wines better for our health? What three aspects of a wine determine whether it’s vegan or not? How can you identify whether or not a wine is vegan by looking at the label? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights How did Priya end up tasting an 1812 Madeira, and what was that experience like? Which Burgundy wine was responsible for Jennifer’s most memorable wine moment? How has the plant-based movement influenced the wine industry’s interest in vegan wine? What are the three aspects of wine that determine whether it’s considered vegan? How are animals and animal products used in winemaking? What animal-free alternatives are used by vegan winemakers? How do vegetarian and vegan diets differ? Are there official symbols on a wine label that indicate whether it’s vegan? Is there a connection between vegan wines and organic/ biodynamic wines? Are vegan wines better for our health? What’s the difference between a plant-based and vegan diet? How does the book approach wine pairings? Which wines have the most versatility when paired with vegan dishes? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County’s Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine. About Jennifer Huether Jennifer’s love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world. To learn more, visit . /episode/index/show/nataliemaclean/id/30248513

274: The Golden Rule to Buy Burgundy & Avoid High Prices with Raymond Blake, Author of Côte d’Or 02/28/2024

274: The Golden Rule to Buy Burgundy & Avoid High Prices with Raymond Blake, Author of Côte d’Or How did the French region of Burgundy come to the world’s attention as a wine region in the first place? What’s the golden rule for buying Burgundy, especially Pinot Noir? What’s behind the sometimes eye-watering stratospheric prices of Burgundian wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with one of Ireland’s leading wine writers, Raymond Blake. You can find the wines we discussed at Giveaway One of you is going to win a copy of On Burgundy: From Maddening to Marvellous in 59 Wine Tales and two of you will win a copy of Wine Talk – An Enthusiast’s Take on the People, the Places, the Grapes, and the Styles. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What will you experience as you go through Côte de Nuits and Côte de Beaune in Burgundy? How did Burgundy come to the world’s attention as a wine region in the first place? How did the Napoleonic code and inheritance laws in Burgundy complicate the region even further? What’s behind the sometimes eye-watering pricing of Burgundy wines? Are there affordable options when it comes to Burgundy wines? What are some of the characteristics of Burgundy wines produced through the challenges that came with the 2021 vintage? What tasting notes will you experience from Jean-Marc Vincent Bourgogne Blanc 2021 and Jean-Claude Ramonet Bourgogne Pinot Noir 2021? What are some of Raymond’s more unconventional wine-drinking habits that often raise an eyebrow? Why shouldn’t you serve your red wines at room temperature? Which are Raymond’s favourite versatile wines for food pairing? What are some of Raymond’s favourite wine gadgets? Key Takeaways How did Burgundy come to the world’s attention in the first place? 1 The influence of Benedictine and Cistercian monks; 2 Geography as a trade route; 3 High quality of the wine. What’s the golden rule for buying Burgundy, especially Pinot Noir? Start with the producer who made the wine. What’s behind the sometimes eye-watering stratospheric prices of Burgundian wines? Fashion/market trends and the rise (and fall) of secondary markets. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Raymond Blake Raymond Blake is one of Ireland’s leading wine writers and has been writing about wine and related topics for over 25 years. Raymond is the Burgundy correspondent for Hugh Johnson’s Pocket Wine Book and a regular contributor to The World of Fine Wine magazine. He is the author of four critically acclaimed books, including Breakfast in Burgundy and Côte d’Or. To learn more, visit . /episode/index/show/nataliemaclean/id/30146328

273: Changes in Burgundy and Untangling a Complicated Region with Raymond Blake, Author Breakfast in Burgundy 02/21/2024

273: Changes in Burgundy and Untangling a Complicated Region with Raymond Blake, Author Breakfast in Burgundy Why is Pinot Noir considered the holy grail of wine? What makes the French region Burgundy so complicated, and how can we untangle it? What would surprise and delight you about how both the wine and the region have changed in the past five years? In this episode of the Unreserved Wine Talk podcast, I'm chatting with one of Ireland’s leading wine writers, Raymond Blake. You can find the wines we discussed at Giveaway One of you is going to win a copy of On Burgundy: From Maddening to Marvellous in 59 Wine Tales and two of you will win a copy of Wine Talk – An Enthusiast’s Take on the People, the Places, the Grapes, and the Styles. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights How did Raymond transition into a career in wine writing? What inspired the title of Raymond’s first wine book, Breakfast in Burgundy? What does it mean to do a tasting of the world? Why is Raymond so passionate about spreading the wine gospel? How can we make learning about wine more approachable and fun? What are some of the geological and human factors that contribute to the complexity of Burgundy? How are viticulture practices changing in response to climate change? How are some of the more recent innovations in winemaking - like glass globes - being used? Why is Pinot Noir considered the holy grail for winemakers in Burgundy? Key Takeaways Pinot Noir is considered the holy grail of wine because it’s so difficult to make and not easy to disguise with oak or other winemaking modifications if things don’t go well during the vintage. As a region, Burgundy can be difficult to understand since, geologically, if you cross from one side of the road to the other, things change completely, and that's reflected in the wine. Add in the human element and different naming conventions, and no wonder we’re confused. Burgundians are now training the vines differently and using fewer oak barrels. Instead, they’re using new types of vessels, eg. glass globes and stainless steel "barrels." All of this has a profound impact on the wine and its taste. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Raymond Blake Raymond Blake is one of Ireland’s leading wine writers and has been writing about wine and related topics for over 25 years. Raymond is the Burgundy correspondent for Hugh Johnson’s Pocket Wine Book and a regular contributor to The World of Fine Wine magazine. He is the author of four critically acclaimed books, including Breakfast in Burgundy and Côte d’Or. To learn more, visit . /episode/index/show/nataliemaclean/id/30046078

272: Candid Wine Conversations with Scott Sexsmith of Up Close & Personal and Matt Cundill of You May Also Like 02/14/2024

272: Candid Wine Conversations with Scott Sexsmith of Up Close & Personal and Matt Cundill of You May Also Like How do you choose the best wine pairings for dessert? When should you summon the sommelier? How can you improve your smell vocabulary and learn to distinguish between different aromas? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Scott Sexsmith of Up Close & Personal and Matt Cundill on You May Also Like. You can find the wines we discussed at Highlights Is it normal to find it difficult to detect the tastes and aromas from wine tasting notes? How can you improve your smell vocabulary and learn to distinguish between different aromas? Does my alcohol consumption concern me, considering my family history of alcoholism? How did wine mom culture contribute to the massive increase in women drinking during the pandemic? What does it mean to pair the wine with the diner, not the dinner? Can thinking more deeply about wine and food pairing increase your enjoyment of both? What are some of my go-to wine pairings you can try? Can you get a good bottle of wine without spending a fortune? Which bargain wines should you try on your next trip to the wine store? Is the enjoyment of food the gateway drug to wine? How can you find new wines to experiment with? What three aspects of wine make it a unique experience compared to other drinks or food? Which aspects of wine lead to more sensual enjoyment versus other alcoholic beverages? Why does Chianti work with tomato-based foods? Why do I prefer to think of myself as an enthusiastic amateur, rather than an expert? Are we making any progress in breaking down the elitism and snobbery that have historically been associated with the wine industry? How has my taste in wine changed over the years? Why do some wines leave you with a headache the next day while others don’t? When should you summon the sommelier? How does the LCBO’s purchasing power impact the wines that are available in the regions they serve? Does your palate change as you age? Which wines and regions have flourished in Nova Scotia? Which type of wine pairs best with spicy Indian curries? Why did I start the Unreserved Wine Talk podcast? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Scott Sexsmith and Matt Cundill Scott Sexsmith has worked in media for over 30 years, having spent the bulk of his career in radio. In addition to Up Close & Personal, Scott also hosts a podcast with Michael Friscolanti called Inside the Village. Matt Cundill's voice has been on radio, television and online since the 90's. More recently, he has taken on films and worked with e-learning companies to train employees and podcast companies to deliver the perfect host-read ad. To learn more, visit . /episode/index/show/nataliemaclean/id/29947363

271: Best Sommelier Questions and How the Shape of Wine Acidity is Revealing with Vanessa Price 02/07/2024

271: Best Sommelier Questions and How the Shape of Wine Acidity is Revealing with Vanessa Price Why do the wines change when you’re pairing them with kale versus other greens? Why should you avoid storing wine in the fridge? What’s the best question you can ask a sommelier in a restaurant? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show. You can find the wines we discussed at Highlights What inspired Vanessa to pair wine with classic McDonald’s foods? How did Vanessa pair pastrami sandwich (with a dill pickle) with wine? What gives Chilean Carmenère a bell pepper taste? How do the characteristics of different greens lend themselves to different types of wine? What is meant by the “shape of acidity” and how can it help you to learn more about a wine? Why shouldn’t we leave bubbly in the fridge for more than one to two weeks? What were some of the challenges Vanessa encountered when writing her book? How was Big Macs and Burgundy received by the wine industry? How is Vanessa localizing Big Macs and Burgundy with each new translation? What was Vanessa’s approach to curating the wine list at Mavericks? Which rare and special wines have been included in Mavericks wine list? Why did Vanessa create a skin contact section on the wine list and which types of wine are included? What’s the best question you can ask a sommelier for a wine recommendation? What is Vanessa’s favourite wine book? What’s Vanessa’s favourite wine gadget? Key Takeaways Vanessa’s advice wasn’t focused only on fast food and candy. She also shared great tips about healthier foods. We should avoid storing wine in a food fridge because the low humidity can dry out the cork, causing shrinkage, etc. I also liked her advice that if you pay more attention to the shape of the acidity and the shape of the impression of the tannin, you can probably learn a lot more about a wine. The best question you can ask a sommelier in a restaurant is sharing information about what you like already, even if that’s simply showing them a picture on your phone of a label from a wine you like. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Vanessa Price Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others. To learn more, visit . /episode/index/show/nataliemaclean/id/29837448

270: Creative Wine Pairings with Circus Peanuts, Cheetos and Twinkies with Vanessa Price, Author of Big Macs and Burgundy 01/31/2024

270: Creative Wine Pairings with Circus Peanuts, Cheetos and Twinkies with Vanessa Price, Author of Big Macs and Burgundy Have you ever wondered which wine pairs best with your favourite guilty pleasure snack? Why are Cheetos and Twinkies great for learning about food and wine pairing? How can everyday foods encourage you to try wines you may have otherwise avoided? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show. You can find the wines we discussed at Highlights What was it like for Vanessa to introduce her non-drinking grandparents to wine in their 80s? How did wine culture inspire Vanessa to pursue a career in the industry? What did Vanessa discover about publishing after writing her first book? What was Vanessa’s journey to starting her column in New York Magazine? How did Vanessa choose which food and wine pairings to include in Big Macs and Burgundy? What was the idea behind pairing wine with 100 different candies? Why did Vanessa choose Sancerre as the best wine to pair with Cheetos? How can you best pair licorice, twinkies, s’mores, and cronuts with wine? What was it about circus peanuts that inspired someone to try a new type of wine? Key Takeaways I like the creative and fun way that Vanessa has explored the concept of high-low pairings, including which wines go with our favourite guilty pleasure snacks. She makes a great point that snacks like Cheetos and Twinkies are great for learning about food and wine pairing because they are simpler in flavour and texture, so it's easier to understand what will pair well with them. I liked her examples of how everyday foods encourage you to try wines you may have otherwise avoided. She talked about circus peanuts helped her discover orange Muscat for the first time. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Vanessa Price Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others. To learn more, visit . /episode/index/show/nataliemaclean/id/29727123

269: Defining Musty Attics, Band-Aids and Rotten Eggs with Keith Grainger, Author of Wine Faults & Flaws 01/24/2024

269: Defining Musty Attics, Band-Aids and Rotten Eggs with Keith Grainger, Author of Wine Faults & Flaws When it comes to wine, what do descriptors like the musty attic, rotten eggs and Band-Aids mean? How does a wine's packaging make it more susceptible to faults? Are there ways you can fix a faulted wine at home rather than throwing out the bottle or returning it? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Keith Grainger, author of Wine Faults & Flaws: A Practical Guide. You can find the wines we discussed at Giveaway One of you is going to win a personally signed copy of Keith Grainger's terrific book, Wine Faults and Flaws: A Practical Guide. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights Why is it helpful to smell your wine glass before pouring? How can you gracefully handle receiving corked wine in a restaurant? Why is cork taint more detectable in sparkling wine? Which simple test can you do at home to confirm if your wine is really corked? How can you identify oxidized wine, and why does this occur? What is the difference between the beneficial oxidation in Sherry and oxidation in other types of wine? What are the causes and ways to prevent reduced wine? Should you be concerned about heat damage on wine? How does Brettanomyces impact wine aroma, and what’s behind the differing opinions on its desirability? Why are sulphites used in wine production, and should you be concerned about consuming them? How can the histamines present in wine impact wine consumers? What’s behind the increasing prevalence of lightstrike, and how does it impact wine? How can you identify different types of pyrazines in wine? Should you invest in a wine fault kit to learn more about wine faults? Which simple tricks can you use to improve the taste of a reduced or corked wine? Why would Keith love to share a bottle of wine with composer and conductor Ennio Morricone? Key Takeaways Different wine faults have different characteristic odours and flavours, which can tip you off to their presence. A wine's packaging can make it more susceptible to faults. His suggestions on ways you can fix a faulted wine at home rather than throwing out the bottle or returning it were clever. Any oxygen that comes into the wine was in the cork in the first place and it's slowly released into the wine. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Keith Grainger Keith Grainger is an award-winning wine writer, educator and consultant to the wine industry. He is the author of ‘Wine Faults and Flaws: A Practical Guide’, which won the coveted 2022 Prix de l’OIV. To learn more, visit . /episode/index/show/nataliemaclean/id/29620903

268: Identifying Wine Faults and Flaws with Author Keith Grainger 01/17/2024

268: Identifying Wine Faults and Flaws with Author Keith Grainger How can you tell when a wine is mildly corked versus you just don’t like it? Which main types of wine faults and how can you identify them? Why are inexpensive wines actually less prone to faults? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Keith Grainger, author of Wine Faults and Flaws: A Practical Guide, which won the coveted 2022 Prix de l’OIV. You can find the wines we discussed at Giveaway One of you is going to win a personally signed copy of Keith Grainger's terrific book, Wine Faults and Flaws: A Practical Guide. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What is Keith’s latest book, Wine Faults and Flaws: A Practical Guide, about? What was Keith’s motivation to explore wine faults in such depth and ultimately to write his book? What’s the difference between a fault and a taint? Why does Keith describe it as a “soft boundary” between good and faulty wines? How can technically faulty wines still be considered excellent? Which weird wine fault might surprise you to learn about? How can you differentiate between the three main types of wine faults? Why are inexpensive wines less prone to faults? How have changes in the cork industry significantly reduced the incidence of cork taint? What causes cork taint? How do wine faults cost the industry up to 10 billion euros? What might surprise you about the minuscule amount of cork taint that can ruin a wine? How can you tell when a wine is mildly corked? Key Takeaways Keith was very helpful in his discussion of one of the main flaws of wine - when it’s corked - especially when it’s only mildly so. As he mentioned, if it affects a wine at a very low level, you don't get the mustiness and mushrooms or dry rot. Keith had a terrific way of not only describing the main faults of wine but also how you identify them. He summarized them as falling under three categories: microbiological, chemical and physical faults. I was surprised to learn that inexpensive wines are actually less prone to faults, but Keith’s explanation makes sense as to why that’s so. They’re produced in a more factory-type manner as opposed to artisan wines and natural wines. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Keith Grainger Keith Grainger is an award-winning wine writer, educator and consultant to the wine industry. He is the author of ‘Wine Faults and Flaws: A Practical Guide’, which won the coveted 2022 Prix de l’OIV. To learn more, visit . /episode/index/show/nataliemaclean/id/29521573

267: How to Savour Wine Over Time with Molly Watts of the Alcohol Minimalist Podcast 01/10/2024

267: How to Savour Wine Over Time with Molly Watts of the Alcohol Minimalist Podcast What does a healthy relationship with wine look like? Which tricks can you use to lower the alcohol content of your wine? How have my thoughts on overdrinking changed over the years and over three books? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by author Molly Watts of the Alcohol Minimalist Podcast. You can find the wines we discussed at Highlights How has my position on overdrinking changed over the years between writing my three books? What did I do to better understand and manage overdrinking? What does a healthy relationship with wine look like? Why did I choose to be more mindful of my drinking rather than getting sober completely? Why is the way wine is marketed to women problematic, and what has my role been in perpetuating these narratives? How did the pandemic influence our collective drinking habits? Why is it important to embrace a mindset of progress over perfection? What are some strategies you can use to start drinking more mindfully? How can you find great wines that with low or no alcohol? Which tricks can you use to lower the alcohol content of your wine? What benefits have I experienced from mindful drinking? Why do I advocate for planning and moderation in alcohol consumption? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Molly Watts Molly Watts is an author, podcast host and coach from Portland Oregon. She hosts the top-rated Alcohol Minimalist podcast where she shares science and strategies to help people change their drinking habits. She is the author of Breaking the Bottle Legacy, a book dedicated to daily habit drinkers and adult children of alcoholics who want to create a peaceful relationship with alcohol. To learn more, visit . /episode/index/show/nataliemaclean/id/29421778

266: From Andes to Amazon: A Wine Lover's Guide to South America's Hidden Vineyards with Amanda Barnes 01/03/2024

266: From Andes to Amazon: A Wine Lover's Guide to South America's Hidden Vineyards with Amanda Barnes Which types of global dishes can you pair with South American wines? What’s one of the best but little-known Chilean wine regions you need to try? Which types of wine do they make in other South American countries, such as Uruguay, Peru, Bolivia and Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amanda Barnes, author of The South America Wine Guide. You can find the wines we discussed at Giveaway One of you is going to win a copy of Amanda's beautiful hardcover book, The South America Wine Guide. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck! Highlights How did Argentina’s flagship white wine, Torrontés, develop and where is it grown? Which types of food pair best with Torrontés and Malbec? How does the iconic Argentinian empanada vary across different regions? What is unique about how Fernet is consumed in Argentina? How did the pandemic contribute to the craft gin and craft vermouth movement in Argentina? How do the wine production volume and cultural attitudes towards wine vary between Argentina and Chile? What were the main challenges that were uncovered by the discovery of Carmenère in Chile? How did Tannat become the signature grape of Uraguay, and what’s unique about its growing requirements? How did Peru become the first wine country in South America, and what’s behind the current wine renaissance? Which wines from Bolivia should you try, and what’s behind their unique characteristics? How has the Brazilian wine industry evolved over the years? What does Amanda love about mountain white wines like Altos Las Hormigas Blanco? What is it about Viñedos de Alcohuaz that gives it a beautiful tasting experience? Why is an ice bag Amanda’s favourite wine gadget? Key Takeaways I enjoyed hearing Amanda’s recommendations for which types of global dishes you can pair with South American wines. The highly aromatic Torrontes can handle equally flavourful dishes. Amanda has inspired me to try more wines from Chile’s Elqui Valley. It’s amazing that some vineyards are planted at 2,200 metres above sea level. I was interested to learn more about the types of wine they make in other South American countries, such as Uruguay, Peru, Bolivia and Brazil. I didn’t realize that Peru was the first wine region in South America. About Amanda Barnes Amanda Barnes is an award-winning British journalist and editor who specializes in wine and travel writing. She is an expert in South American wine and regions and a regular correspondent for international wine and travel publications (including Decanter, Fodor’s, SevenFifty, The Guardian & The Telegraph). She is currently studying to become a Master of Wine and is the author of The South America Wine Guide. To learn more, visit . /episode/index/show/nataliemaclean/id/29319268

265: Malbec Magic: Argentina's Bold Twist on a Classic with Amanda Barnes, Author of The South America Wine Guide 12/27/2023

265: Malbec Magic: Argentina's Bold Twist on a Classic with Amanda Barnes, Author of The South America Wine Guide How did the South American wine industry develop? What might surprise you about the variety of wines produced in South America? How has Argentina's flagship red wine, Malbec, changed over the past five years? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amanda Barnes, author of The South America Wine Guide. You can find the wines we discussed at Giveaway One of you is going to win a copy of Amanda's beautiful hardcover book, The South America Wine Guide. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck! Highlights When did Amanda realize she wanted to become a writer? What was the motivation behind Amanda’s move from England to Argentina? Why did Amanda decide to write The South America Wine Guide? What will you learn from The South America Wine Guide? Why did Amanda decide to self-publish? How did the South American wine industry develop? Why don’t we hear more about Chilean Malbec and how did Cabernet Sauvignon become the champion grape of Chile? How has the style of Malbec evolved over the last 10 years? What is meant by “graphite tannins”? How do terroir and soil influence a wine’s flavour profile? What percentage of Argentinian vineyards today are planted with Malbec? How does elevation influence the characteristics of Malbec from different regions? How do climatic factors like solar radiation and ozone influence the intensity and brightness of fruit in Chilean and Argentinian wines? Key Takeaways I loved that literature inspired Amanda to move to South America and then her fascination with the wines kept her there. She shares some terrific insights about how the South American wine industry developed, including the wild diversity of wines produced in the region. She also opens up the world of Malbec, Argentina's flagship red wine, to us and how it’s changed over the past five years. As she notes, Malbec is planted in almost every wine region in the country so it’s an unparalleled opportunity to taste different terroirs. Some are made in the style of Pinot Noir rather than in the style of Cabernet Sauvignon. She also observes that even though trends have taken over the population of vines in different periods, diversity still remains in the old vines. I loved her story about going into the soil pits, especially since that’s where all great wine starts. About Amanda Barnes Amanda Barnes is an award-winning British journalist and editor who specializes in wine and travel writing. She is an expert in South American wine and regions and a regular correspondent for international wine and travel publications (including Decanter, Fodor’s, SevenFifty, The Guardian & The Telegraph). She is currently studying to become a Master of Wine and is the author of The South America Wine Guide. To learn more, visit . /episode/index/show/nataliemaclean/id/29237958

264: Beer versus Wine Tasting, Cicerones versus Sommeliers with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life 12/20/2023

264: Beer versus Wine Tasting, Cicerones versus Sommeliers with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life What’s the difference between tasting wine and beer when you want to identify specific aromas and flavours? What are some of the similarities and differences between a Cicerone or beer sommelier and a wine sommelier? How do retronasal aromas give you a different, deeper sense of the aromas of both beer and wine? In this Unreserved Wine Talk podcast episode, I'm chatting with author Mandy Naglich. You can find the wines we discussed at Giveaway Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck! Highlights What are some of the similarities and differences between a Cicerone and a sommelier? What was it like to win a national homebrew competition? How did Mandy become interested in homebrewing? Should your sense of smell be tested as part of your annual physical? What does Mandy love about Pommery Pop Champagne? Why should you consider using a Champagne tulip glass instead of a flute? How does Allagash White bring together the beer and wine worlds? What causes beer to hold its head longer compared to other beverages? How does beer’s head affect the tasting experience? What’s Mandy’s seven-step method for tasting beer? When should you cover your glass before swirling? How can you best utilize your retronasal smell pathway? What types of food would pair well with Allagash White versus Pommery Pop Champagne? How can a food pairing create a whole new flavour sensation? Why does speaking aloud help you to solidify your tasting knowledge? How can you challenge your perceptions of your taste? What’s Mandy’s favourite wine gadget? Why would Mandy love to share a bottle of wine with Oprah? What message would Mandy share with the world on a billboard in downtown Manhattan? Key Takeaways I was fascinated with Mandy’s explanation and demonstration of the differences between tasting wine and beer. I had assumed the process would be the same and was surprised to find that it’s not. I also found her explanation of the similarities and differences between a Cicerone and a sommelier helpful. I didn’t realize that the world of beer is so diverse (yes, my little wine-snob eyes have been opened) or that Cicerones are more involved in maintaining complex equipment than sommeliers. I fully support her focus on how retronasal aromas reintroduce you to the richer, deeper aromas of both beer and wine and enable you to discover something new when you’re playing it backward as she says. I also agree about using a tulip glass rather than a traditional champagne flute to better swirl and smell the wine. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Mandy Naglich Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She’s also a Certified Cider Professional and has her WSET in spirits. Mandy’s writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University. To learn more, visit . /episode/index/show/nataliemaclean/id/29161658

263: Tasting Bliss Points & Making Wines Memorable with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life 12/13/2023

263: Tasting Bliss Points & Making Wines Memorable with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life You love to eat, but do you know how to taste? What is a bliss point when it comes to food or tasting? What makes our most memorable meals and wines delicious? How can you make sure to bring home the best experiences from a wine trip? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Mandy Naglich who has just published How to Taste: A Guide to Discovering Flavor and Savoring Life. You can find the wines we discussed at Giveaway Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! Highlights What did Mandy learn about hospitality through your first wine-pairing experience at a Michelin-starred restaurant in Belgium? Why did Mandy write about Rick Bayless’ blind tasting experience in her book? What made San Diego wine country so memorable for Mandy? How can you make sure to bring home the best experiences from a wine trip? Why did Mandy decide to write How to Taste: A Guide to Discovering Flavor and Savoring Life? What was the most unusual insight Mandy gained while writing her book? Which feedback surprised Mandy the most from readers of her book? How can we judge the acidity of anything from a cup of tea and wine to a square of dark chocolate? Why does salt make foods taste less bitter? How do our tastebuds respond to food temperature? What might surprise you about your mouth’s sensitivity to texture? What is a bliss point when it comes to food or tasting? How can you distinguish between pomme fruit and stone fruit? What are the hallmarks of different categories of aromas? Why would you not want to open an expensive bottle of wine while playing loud music? Key Takeaways I found Mandy’s explanation of the difference between eating and tasting fascinating, as well as her discussion about the bliss point and how individual it is. Her tips on how to make the most of your experiences in wine country were helpful. I agree with her that your environment really affects your enjoyment of whatever you're drinking. It’s the 360 degrees of flavour and contributes to our most memorable meals. It was interesting how losing your sense of sight can obscure what you’re tasting. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Mandy Naglich Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She’s also a Certified Cider Professional and has her WSET in spirits. Mandy’s writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University. To learn more, visit . /episode/index/show/nataliemaclean/id/29052773

262: Sonoma Wines + the Dangers of Drinking for a Living with Marcy Gordon and Beth Costa of the Wine Road Podcast & Jeff Sammut of Canada Now 12/06/2023

262: Sonoma Wines + the Dangers of Drinking for a Living with Marcy Gordon and Beth Costa of the Wine Road Podcast & Jeff Sammut of Canada Now How did I come up with the wine pairings mentioned throughout Wine Witch on Fire? Why is wine marketed so differently to men versus women? What can you do to support your mental health in an era where you have to be online? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Marcy Gordon and Beth Costa on the Wine Road Podcast and Jeff Sammut on Canada Now. You can find the wines we discussed at Highlights Could an online pile-on like I experienced in 2012 happen today? What can you do to support your mental health in an era where you have to be online? Why did I use real people’s names in my memoir? How did I come up with the wine pairings mentioned throughout Wine Witch on Fire? Why is wine marketed so differently to men versus women? How do I manage the different aspects of an online-based career? Which Sonoma wineries must you visit on your next trip? Which wine pairs best with catharsis? What was it like when I realized my husband of 20 years wanted a divorce? Looking back, were there signs that I missed? How did I communicate with my son about the difficult situation that was my divorce? Why did feeling alone lead me to reexamine my whole life? Why is it important to me that we have more conversations about overdrinking? How did I manage to curb my overdrinking after the year from hell? What is it about podcasting that makes it great for connecting with people? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About The Wine Road Podcast and Marcy Gordon and Beth Costa Marcy Gordon and Beth Costa bring a wealth of knowledge and personal experience regarding, food, wine, events, and travel in and around Northern Sonoma County. Dubbed the Click and Clack of Wine—their snappy banter and laugh filled show provides insider tips on wine tasting and advice for listeners planning everything from a day trip to a two week stay in Wine Country. Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, Forbes Travel Guide, Sonoma Discoveries, and The San Francisco Chronicle. In 2017 she was awarded a fellowship to the prestigious Symposium for Professional Wine Writers. Her blog Come for the Wine was named one of the Top 100 Most Influential Wine Blogs in 2015. Beth Costa is the Executive Director of the Wine Road. Beth has been at the helm of Wine Road for the past 17 years. Prior that she managed the tasting rooms for Kendall-Jackson Winery. Beth has lived in Sonoma County for the past 30 years and loves to get out and explore – rivers, redwoods and the ocean are big draws! About Canada Now and Jeff Sammut Canada Now shares the stories that matter to Canadians, going beyond the headlines to shine a spotlight on the cities, towns and people that motivate and inspire us each and every day. Host Jeff Sammut goes coast to coast across the country talking to Canadians about Canadians and the stories that affect us all, big and small. To learn more, visit . /episode/index/show/nataliemaclean/id/28949038

261: Mood & Wine Pairings + British Columbia's Best Wine Regions with Luke Whittall, Author of 50 Must-Try Wines from BC and Ontario 11/29/2023

261: Mood & Wine Pairings + British Columbia's Best Wine Regions with Luke Whittall, Author of 50 Must-Try Wines from BC and Ontario Why should you consider mood and experience when pairing wines? What is a lustful wine? What do you need to know about British Columbia’s wine regions? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author and host of The Sipsters Wine Podcast, Luke Whittall. You can find the wines we discussed at Giveaway Three of you are going to win a personally signed copy of Luke's new book, The Sipster's Pocket Guide to 50 Must-Try Ontario Wines. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! Highlights What makes the Golden Mile Bench so special? Which wineries on the Golden Mile Bench should not be missed? Why should you consider mood and experience when pairing wines? What is a lustful wine? Why does Luke describe Vancouver Island as the Italy of BC? Which labels should you look for from Vancouver Island? What makes the red wines of the Similkameen Valley unique? What do you need to know about the other BC wine regions including Fraser Valley, Gulf islands, Kootenays, Lillooet, Shuswap, and Thompson Valley? What does BC need to do in order to thrive as a wine region for the next five to ten years? How do Luke’s The Sipster’s Pocket Guides differ from other wine guides? Key Takeaways I love that Luke likes to pair wines to moods rather than simply food. I think our emotional state and occasion are often far better predictors of a great match than whether your asparagus was oven-roasted or steamed. I especially like his description of a lustful wine. Luke continues to share surprising insights about British Columbia’s wine regions and wines. I’m intrigued with the way Golden Mile Bench wines retain their acidity and structure, and am motivated to visit that area again. I enjoyed his notion that there are times when you can tell that the wine really likes you. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Luke Whittall Luke Whittall has worked in cellars, vineyards, and wine shops since 2005. He has authored or co-authored 4 books on wine and is currently a wine instructor at Okanagan College. His most recent book, The Sipster’s Pocket Guide to 50 Must-Try BC Wines follows up on the success of The Sipster’s Pocket Guide to 50 Must-Try BC Wines, and continues to mark a new direction in wine writing. To learn more, visit . /episode/index/show/nataliemaclean/id/28838458

260: BC's Wild Diversity, Deep Lake Effect and Promising Future with Luke Whittall, Author of 50 Must-Try Wines in BC and Ontario 11/22/2023

260: BC's Wild Diversity, Deep Lake Effect and Promising Future with Luke Whittall, Author of 50 Must-Try Wines in BC and Ontario What are five things that will surprise you about the wine regions and wines of British Columbia? What are some top tips to help you get the most from your visit to BC? Which challenges does this west coast wine industry face going forward? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author and host of The Sipsters Wine Podcast, Luke Whittall. You can find the wines we discussed at Giveaway Three of you are going to win a personally signed copy of Luke's new book, The Sipster's Pocket Guide to 50 Must-Try Ontario Wines. To qualify, all you have to do is email me at and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! Highlights What was Luke’s inspiration for writing ? Why did John Schreiner choose Luke to help him write the sixth edition of his Okanagan Wine Tour Guide? Why are authentic stories important for a winery and how can impact their success? How does the wine industry in British Columbia compare to Ontario? What are some of the geographical limitations of wine production BC? Why is the growth of the BC wine industry slowing? How is climate change changing the profile of the wine industry? How has the increasing frequency and severity of wildfires impacted British Columbia? What’s the difference between a smoky flavour in wine versus smoke taint? How do the production levels of BC and Ontario compare? What makes up the unique climate of the BC wine regions? What might surprise you about the Okanagan region? What are Luke’s top travel tips for visiting the Okanagan? Key Takeaways There were so many fascinating nuggets about BC that Luke shared, from the profound influence of the lake to how embers from wildfires were able to traverse across it. The range of wine styles and grapes is both a blessing in its diversity and experimentation and a curse in the optimization that still needs to happen as BC matures as a wine region. Luke’s tips for visiting the region were helpful, particularly breaking up your journey into a few days and several wineries that have restaurants. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Luke Whittall Luke Whittall has worked in cellars, vineyards, and wine shops since 2005. He has authored or co-authored 4 books on wine and is currently a wine instructor at Okanagan College. His most recent book, The Sipster’s Pocket Guide to 50 Must-Try BC Wines follows up on the success of The Sipster’s Pocket Guide to 50 Must-Try BC Wines, and continues to mark a new direction in wine writing. To learn more, visit . /episode/index/show/nataliemaclean/id/28751408

259: Proactive Wine Farming and Wine Tourism with Anna Brittain of Napa Green 11/15/2023

259: Proactive Wine Farming and Wine Tourism with Anna Brittain of Napa Green How can we, as wine consumers, support environmental change in the wine industry? What is proactive farming as it relates to growing vines for wine? Does wine tourism have a positive or negative impact on the environment? In this episode of the Unreserved Wine Talk podcast, I'm chatting with sustainability expert Anna Brittain. You can find the wines we discussed at Highlights Why is good soil health foundational to vineyards, both from the wine and sustainability perspectives? What is proactive farming? How can the wine industry increase its emphasis on social justice and diversity and inclusion? Why do climate action and regenerative agriculture make the ultimate umbrella for sustainability efforts in the wine industry? What is the environmental impact of wine tourism? What can we do as consumers to advocate for or induce change in the wine industry? Are there commonalities between different wine regions and the climate challenges they face? What is Domaine Carneros doing differently as a dedicated sustainability leader? What does Anna love about Domaine Carneros Taittinger and what foods would it be best paired with? Which breakfast foods could you pair with the classic St. Supéry Cabernet Sauvignon? Why does Anna believe we need to focus on improving quality and sustainable practices in the wine industry rather than expanding? What are Anna’s favourite childhood foods to pair with wine? What is Anna’s favourite wine book? Why would Anna love to share a glass of wine with Brené Brown? Why is it crucial to take action on climate change in the here and now? Key Takeaways Anna has some concrete steps for how we, as wine consumers, support environmental change in the wine industry. Every bit helps, and the need is urgent. We all have purchasing power - we vote with our dollars, and they send strong signals to the industry to advocate for change. I found her concept of proactive farming as it relates to growing vines for wine fascinating. She also has an interesting take on wine tourism’s impact on the environment. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Anna Brittain Anna Brittain has worked locally, nationally and internationally on environmental management and policy with organizations ranging from the environmental economics think tank Resources for the Future in Washington, DC to the International Union for Conservation of Nature in Hanoi, Vietnam. She has spent over 12 years facilitating and growing sustainability in the wine industry, with expertise in communications and certification standards. To learn more, visit . /episode/index/show/nataliemaclean/id/28647598

258: Why Sustainable Winegrowing Matters with Anna Brittain of Napa Green 11/08/2023

258: Why Sustainable Winegrowing Matters with Anna Brittain of Napa Green Which aspect of winemaking has the greatest impact on the environment? Are you curious about the difference between sustainable and organic winemaking? What are the six pillars of sustainable winegrowing leadership? In this episode of the Unreserved Wine Talk podcast, I'm chatting with sustainability expert Anna Brittain. You can find the wines we discussed at Highlights How did Anna realize she wanted to dedicate her career to environmental work? What drives Anna to work in climate action and sustainability within the wine industry? What does it mean to be voted as “the most intriguing environmentalist”? How did the global pandemic contribute to the worst moment in Anna’s wine career? What was the impact of COVID-19 on consumer investment in sustainability and climate action? What was it like to put together the first climate and wine symposium? Is wine production bad for the environment? What does it mean for the wine industry to be a leader in soil-to-bottle sustainability? What are the biggest misconceptions about sustainability? Why did Anna create the six pillars of sustainable winegrowing leadership? How can you distinguish between sustainability, organic, and biodynamic practices? Why are there so many different organic certifications in the US? How can vineyards optimize irrigation systems and water use? What does it take to start dry farming? How can energy efficiency potentially produce cost savings for vineyards? What do wineries need to think about when it comes to waste management and supply chain emissions? Is it irresponsible for wineries to continue to use extremely heavy-weight bottles? Key Takeaways Anna provides an excellent global view of wine’s impact on the environment rather than just focusing narrowly or organic winemaking or sustainability. She gave us a clear definition on the differences between sustainable and organic winemaking. I think most people might assume that wine made organically is also farmed sustainably, but that’s not always the case. She also presents clear and compelling facts such as that 40-50% of the emissions from a winery operation come from packaging and distribution alone. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Anna Brittain Anna Brittain has worked locally, nationally and internationally on environmental management and policy with organizations ranging from the environmental economics think tank Resources for the Future in Washington, DC to the International Union for Conservation of Nature in Hanoi, Vietnam. She has spent over 12 years facilitating and growing sustainability in the wine industry, with expertise in communications and certification standards. To learn more, visit . /episode/index/show/nataliemaclean/id/28550894

257: How Much is Too Much Wine, Old Rosé and Hard-Won Wisdom with the Women of Ill Repute, Wendy Mesley & Maureen Holloway 11/01/2023

257: How Much is Too Much Wine, Old Rosé and Hard-Won Wisdom with the Women of Ill Repute, Wendy Mesley & Maureen Holloway What might surprise you about Rosé wine? Is being a supertaster an advantage in the wine industry? Do you feel you’re drinking too much wine? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Wendy Mesley and Maureen Holloway for their podcast, Women of Ill Repute. You can find the wines we discussed at Highlights Why didn’t I apologize after being called out for using other people’s reviews on my website? How does the herd mentality bring out the worst in people online? What is it about the wine industry that continues to feed into the deeply-rooted sexism? How does wine marketing perpetuate stereotypes and negatively impact women? What does it mean to be a super taster? How do I review so many bottles of wine? Why is it important for a wine reviewer to expectorate? What is it about artichokes that makes them hard to pair with alcohol? What might surprise you about Rosé wine? What are the five aspects of tasting wine? How has the vocabulary of wine evolved over time? What can you do to develop your smell vocabulary? Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Women of Ill Repute Women of Ill Repute is a compliment. And not just for women! Wendy Mesley and Maureen Holloway have left CBC and CHFI to chat with sassy women about sex, family, politics, and media. Lots of secrets and no room for shame. Is it journalism or comedy? It’s both. Smart talk with tv and radio stars, comedians, authors, lawyers, politicos, restaurant icons and more. All of them brave, fierce and funny. To learn more, visit . /episode/index/show/nataliemaclean/id/28482581

256: How to Spot a Fake Wine and Defining Wine Authenticity with Rebecca Gibb 10/25/2023

256: How to Spot a Fake Wine and Defining Wine Authenticity with Rebecca Gibb How can you avoid buying a fake bottle of wine? What makes a wine truly authentic? How did Rudy Kurniawan get so far in his fraudulent schemes worth hundreds of thousands of dollars and why did it ultimately unravel? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rebecca Gibb, author of Vintage Crime: A Short History of Wine Fraud. You can find the wines we discussed at Giveaway Three of you are going to be the lucky recipients of a copy of Rebecca Gibb's book, Vintage Crime: A Short History of Wine Fraud. To enter, email me at and tell me that you’d like to win a copy. I'll choose three people randomly from those who contact me. Good luck! Highlights What caused the wine scandal in the 1980s, which devastated the Austrian wine scene? How did the Austrian wine industry turn around its image and recover? What was the story behind the famous Thomas Jefferson wine fraud scandal? How did Rudy Kurniawan get so far in his fraudulent schemes and why did it ultimately unravel? What makes a wine truly authentic? How is modern technology being used to detect fraud? Why is Don & Petie Kladstrup’s book, Wine and War, one of Rebecca’s favourites? What is it about food and wine pairing that Rebecca doesn’t like? Which famous person would Rebecca love to share a bottle of wine with? Key Takeaways Rebecca shared some great tips on how we can avoid buying a fake bottle of wine. I found her larger discussion of what makes a wine truly authentic fascinating. The story of Rudy Kurniawan and his fraudulent schemes worth hundreds of thousands of dollars sounds like the script of a movie or Netflix special. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Rebecca Gibb Rebecca Gibb is an editor for the online wine publication Vinous, covering the wines of New Zealand and the Loire Valley. In addition, she owns a wine and spirit jigsaw business, Puzzle Cru. Rebecca is one of only 416 Masters of Wine in the world and was awarded the Outstanding Achievement Award and the Bollinger Medal in recognition of her superb tasting ability. To learn more, visit . /episode/index/show/nataliemaclean/id/28415051

255: Wine Crime & Con Artists with Rebecca Gibb, Author of Vintage Crime: A Short History of Wine Fraud 10/18/2023

255: Wine Crime & Con Artists with Rebecca Gibb, Author of Vintage Crime: A Short History of Wine Fraud Are you curious about the greatest con artists in the world of wine? What creative but illegal ingredients have been added to wine to cut costs and boost profits? What is it about tales of crime and greed that draw us in? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rebecca Gibb, author of Vintage Crime: A Short History of Wine Fraud. You can find the wines we discussed at Giveaway Three of you are going to be the lucky recipients of a copy of Rebecca Gibb's book, Vintage Crime: A Short History of Wine Fraud. To enter, email me at and tell me that you’d like to win a copy. I'll choose three people randomly from those who contact me. Good luck! Highlights What was it like to represent Great Britain as an athlete at the age of 19? Where did Rebecca’s interest in the cello come from? Why has Rebecca decided to donate a portion of her book’s royalties to finding a cure for Duchenne muscular dystrophy? Why did Rebecca decide to write about the riots in Champagne in 1911? What is it about tales of crime and greed that draw us in? What’s the meaning of the MICE acronym used to describe the motivations behind committing fraud? How have coercion and ego played a role in wine fraud over the years? Do you have to be a wine person to appreciate Rebecca’s book, Vintage Crime? What was the most popular method of wine fraud in Ancient Rome? Which unusual methods did vintners try in an effort to restore vineyards after the phylloxera epidemic in the late 1800s? How did it come to be that there was more Champagne being sold than produced during World War I? Key Takeaways I enjoyed Rebecca’s stories about the greatest con artists in the world of wine. I think we all love a juicy story about people trying to get one over on others. Call it whatever the wine version is of schadenfreude. I agree that part of what helps con artists get away with what they do is that people don't want to admit they have been duped. That’s pride and human nature. I was intrigued by the creative but illegal ingredients that have been added to wine to cut costs and boost profits. There's a fine line between what's adulteration and what isn't. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Rebecca Gibb Rebecca Gibb is an editor for the online wine publication Vinous, covering the wines of New Zealand and the Loire Valley. In addition, she owns a wine and spirit jigsaw business, Puzzle Cru. Rebecca is one of only 416 Masters of Wine in the world and was awarded the Outstanding Achievement Award and the Bollinger Medal in recognition of her superb tasting ability. To learn more, visit . /episode/index/show/nataliemaclean/id/28338482

254: New Australian Wines & Regions + Grenache's Resurgence with Jane Lopes, Author of How to Drink Australian 10/11/2023

254: New Australian Wines & Regions + Grenache's Resurgence with Jane Lopes, Author of How to Drink Australian Are you curious about new Australian wine styles and regions? Why is Grenache experiencing a resurgence in Australia right now? What was the most devastating part of several Court of Master Sommelier scandals? In this episode of the Unreserved Wine Talk podcast, I'm chatting with sommelier and author Jane Lopes. You can find the wines we discussed at Giveaway Two of you are going to be the lucky recipients of a copy of Jane Lopes' books. One of you will win Vignette: Stories Of Life And Wine In 100 Bottles, and another will win How To Drink Australian. To enter, email me at and tell me that you’d like to win a copy. I'll choose three people randomly from those who contact me. Good luck! Highlights What’s it like to experience the journey of becoming a Master Sommelier? Do we need more outlets for education in the wine industry? What was it like being a woman experiencing the unfair and sexist consequences of several Master Sommelier scandals? How would the industry benefit from more transparency and an overhaul of the Court of Master Sommeliers certification process? How is How To Drink Australian different from other books about Australian wine? What was the motivation behind writing How To Drink Australian? What are some of the unique characteristics of Australian wine and wine regions? Why is Grenache experiencing a resurgence in Australia right now? What’s the tasting experience like for Ngeringa 2018 Summit Vineyard Chardonnay and Bird on a Wire 2015 Syrah? Why should you try a wider range of Australian wine? Key Takeaways I loved Jane’s fresh take on new Australian wine styles and regions. I knew that Australia has plenty of warm regions and a number of cool areas, but I didn’t realize it also has some of the coldest wine regions in the world. Jane has put Australian grenache on my radar. I love this grape and wine from the Rhone and am keen to do more side-by-side comparison tastings with those from Australia. The Court of Master Sommelier exam scandal had a pretty devastating impact on candidates like Jane, who had studied for years and invested thousands of dollars to prepare for it only to have that hard-earned recognition taken away. Coupled with Master Sommelier sexual harassment scandal, I hope that serious reforms are underway with the organization. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Jane Lopes Jane Lopes is a Nashville-based sommelier, author, and importer. In 2020, Jane and her husband Jonathan Ross co-founded their own Australian wine imports company: Legend. Jane’s second book, How to Drink Australian (co-authored with her husband), was published in 2023. To learn more, visit . /episode/index/show/nataliemaclean/id/28282892

253: An Emotional Guide to Wine + How to Get a Solid Wine Education with Jane Lopes 10/04/2023

253: An Emotional Guide to Wine + How to Get a Solid Wine Education with Jane Lopes Which physical aspects of working in a restaurant might surprise you? Why is it hard to get a good wine education? How can an emotional guide to wine deepen your pleasure in it? In this episode of the Unreserved Wine Talk podcast, I'm chatting with sommelier and author, Jane Lopes. You can find the wines we discussed at Giveaway Two of you are going to be the lucky recipients of a copy of Jane Lopes' books. One of you will win Vignette: Stories Of Life And Wine In 100 Bottles, and another will win How To Drink Australian. To enter, email me at and tell me that you’d like to win a copy. I'll choose three people randomly from those who contact me. Good luck! Highlights Why did Jane decide to study Renaissance literature at the University of Chicago? How did Jane transition from academia to the wine industry? What were the sensory and social aspects of wine that initially attracted Jane? Why is it hard to get a good wine education? Which physical aspects of working in a restaurant might surprise you? How did Jane incorporate creative wine pairings and experimentation in her time as wine director? What was the inspiration for the name of Jane’s first book, Vignette? Why did Jane include resources for alcohol use disorder in her book? What was the most surprising insight that Jane discovered while writing Vignette? Why did Jane agree to be a part of Esquire's television series Uncorked, despite her anxiety? What happened to Jane before her advanced sommelier exam? Key Takeaways Working in a restaurant is incredibly grueling both physically and emotionally. Thos in it are prime to excessive drinking and that’s why the hospitality industry, which includes both restaurants and wineries, has the highest rate of substance abuse among any profession. Jane makes some excellent points about why it’s hard to get a good wine education, both in terms of cost and the variety of wines you need to taste, especially if you want to make it your profession. I love her approach in her first book as an emotional guide to wine to deepen your pleasure in it. Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on , or . I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: About Jane Lopes Jane Lopes is a Nashville-based sommelier, author, and importer. In September of 2019, Jane finally put her University of Chicago literature degree to good use in publishing her first book, a personal and educational guide to wine called Vignette: Stories of Life and Wine in 100 Bottles. In 2020, Jane and her husband Jonathan Ross co-founded their own Australian wine imports company: Legend. Jane’s second book, How to Drink Australian (co-authored with her husband), will publish in September 2023. To learn more, visit . /episode/index/show/nataliemaclean/id/28217477

Unreserved Wine Talk

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