Unreserved Wine Talk

Are there really that many different descriptors for inebriation? What's the origin of drunken euphemisms like "three sheets to the wind"? Why does our language go from getting hammered at college dorm parties to more mature sentiments like "feeling no pain"? In this episode of the Unreserved Wine Talk podcast, I'm sharing the interesting and surprisingly vast vocabulary that describes the things we do, say and feel when we've had a little too much. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights What descriptors for overindulgence might have you thinking of food instead? How does our drunken behaviour lend itself to immature and animal-like labels? Which more macabre adjectives might remind you of the excess that comes with college parties? What old-timey predecessors can you find for these drunken adjectives? How can you describe the more mellow inebriation you've matured into? Would you find different descriptors for intoxication when it comes to women versus men? What meaning do you find behind euphemisms from the past? Which colourful phrases do other cultures and languages use to refer to intoxication? What are some of the stories you'd find at the heart of our alcohol-rich language?     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/110.

Where can you find the best chocolate? What's the difference between candy and real chocolate? How can you pair wine and chocolate? What does Fair Trade mean and what should you look out for? Where can you find the best chocolate? In this episode of the Unreserved Wine Talk podcast, I'm chatting with New York Chocolate Sommelier Roxanne Browning. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights Why should you consider a trip to the Ecuadorian rainforest? What parallels can you find between wine and chocolate? In which regions can you find the best quality cacao? What is heirloom cacao? How can you identify real chocolate? Can you access artisanal chocolate from around the world? Why do you notice fruit-forward notes in real chocolate? What do you need to know about selecting and serving chocolate? How can you restore the taste of chocolate that wasn't properly tempered? What can you do to support fair wages and working conditions for cacao farmers? What health benefits can you enjoy from real chocolate? How can chocolate help you lose weight? Which wines can you pair with real chocolate? Why does texture play such an important role in your chocolate experience?   Key Takeaways Roxanne found several similarities between wine and chocolate, from the importance of terroir and they’re grown to not being overly manipulated when being made. Even the parallel between using sugar and dairy to mask poor cacao beans is similar to using oak and high alcohol to cover up poor grapes. Cacao beans are fruit, not legumes or vegetables because they grow on trees, and therefore also have varying degrees of acidity like wine. Roxanne gives great advice for serving chocolate like cheese - let it come up to room temperature to appreciate the aromas and flavours. Buy Direct Trade chocolate when you can to support farmers more fully.   About Roxanne Browning As an entrepreneur, Roxanne Browning merged two passions - chocolate and wine. Ultimately, a trip to the Ecuadorian Amazon rain forest, where she harvested cacao and witnessed first hand how the noble cacao pod transforms into a chocolate bar. By empowering cacao farmers to lift themselves out of poverty, they reinvest back into their land, communities, feed and educate their children. Founded in 2010, Exotic Chocolate Tasting, Inc. is a Certified WBENC Women’s Business Enterprise National Council and a Certified New York State Women-owned business. This original idea of terroir-driven chocolate paired with wine showcases Roxanne's knowledge and experience with guests while they enjoy their two favourite pleasures.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/109.  

What exactly is a cool climate Chardonnay? Which dishes are delicious with this style of Chardonnay? What's the most important element for you to discover when tasting wine? Why did Chardonnay become so popular, then fall out of favour? What is the Cool Climate Chardonnay Celebration? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Brian Schmidt, Vice President and Winemaker at Vineland Estates Winery. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights What are the hallmarks you would find in cool climate wine-producing regions? Why is "cool climate" being redefined? Which traditional cool climate wine regions would you be familiar with? Why shouldn't you compare Niagara and Burgundy wines? How did Chardonnay rise in popularity since the "Anything But Chardonnay" times? Would you experience a difference in Chardonnay styles in recent years? Why would you prefer to pair a light versus a buttery white wine with food? How can you identify minerality? Which element of wine is the most important for you to identify? What type of experiences can you have at the International Cool Climate Chardonnay Celebration? Are there certain dishes that you should try with cool climate Chardonnay? What was Brian's most interesting cool climate Chardonnay experience?   Key Takeaways Brian gives us a great definition of cool climate Chardonnay being grown in wine regions that have 1000 to 1450 heat units during the growing season to give the freshest expression of the fruit. It’s also a combination of latitude and attitude. He draws some valid comparisons with Riesling, another cool-climate grape, that also undergoes a cool fermentation in stainless steel tanks rather than oak barrels. Chardonnay, much like Merlot, fell out of favour a decade ago with the Anything But Chardonnay backlash because it had become both too popular and too homogenous. But Chard is back baby, with a slim new profile and crisp style. Minerality in wine is more of a tingling texture than a taste, though it is often described as wet stone.   About Brian Schmidt For over two decades, winemaker, Brian Schmidt has faithfully served Vineland’s vineyards and cellars with a steady, farsighted view to promoting complete integration, natural synergies and reduced intervention. This holistic approach has resulted in specific tiers of wines that continue to voice a clear expression of time and place. Brian maintains, “It is critical to understand the soil and site where your grapes are grown while developing a defined, yet flexible frame to react to the curve balls that Mother Nature likes to throw.” Brian continues, “I do have an untamed passion for growing all cool climate varieties, but I must admit that I have a particular love for Riesling and Cabernet Franc.” On mentioning his recent award, he smiles broadly, locks eyes and says in a warm voice, “You do know that I have an entire team of creative and dedicated individuals behind me. The award is clearly the result of the efforts of a team of talented people at Vineland, all working towards a common goal. I was the fortunate one to be able to receive the award on their behalf.” Brian Schmidt was born in Kelowna, British Columbia and was raised on a vineyard that had been in the family for three generations. The Schmidt family was one of the founding families of the Okanagan wine industry and this was the bedrock of Brian’s interest in winemaking. Brian has experimented, researched and has travelled extensively throughout Europe’s cool climate regions studying winemaking and the specific connections to the land. It is this intensive experience that has resulted in the creation of a winemaking style that has become Vineland Estates Winery’s signature. Brian is most concerned with how the public receives and embraces Vineland’s wines but the wines have also garnered formal, national and international recognition. One notable achievement was the awarding of the 2003 VinItaly Grand Gold trophy as the highest-scoring winery in a field of over three thousand wines. This was the first time this trophy had ever been awarded outside of Europe. Brian humbly accepts the many honours but is quick to get back to the important business of building Vineland Estates’ reputation for wines that delight and engage by expressing the true essence of place.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/108.

Is being a sommelier as glamourous as it seems? Why is it sometimes difficult to differentiate between certain New and Old World wines? How does terroir play a key role in a blind tasting? What's it like being in a sommelier competition? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Bruce Wallner, Master Sommelier at Sommelier Factory. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights What un-glamourous truth might you be surprised to learn about being a sommelier? What intangible joy can you get from being a sommelier? How should you view the role of a sommelier? Which areas would you see assessed in the Best Sommelier in Canada competition? How do you train for a sommelier competition? Why would you do a blind tasting? Is there a reasonable explanation why you might confuse certain regions in a blind tasting? Why should you pay close attention to terroir? What parallels can you find between the Quebec Best Sommelier competition and The Karate Kid? What underlying principle should you keep in mind when you're pairing food and wine? What does grenache add to your wine tasting experience? What tasting profile will you encounter with 2009 Clos De Caveau Fruit Sauvage? How can you match 2009 Clos De Caveau Fruit Sauvage with food? How did Bruce go from bartending to becoming a sommelier?   Key Takeaways Bruce defines a sommelier as being the one step between the person who makes the wine and the person who drinks it. Bruce takes a professional approach to training for the competition that includes mental conditioning as well as abstaining from wine the day before so that his palate is at peak perception for tasting during the event. I’m going to see if I can detect if my own palate perception is more acute when I’ve not had wine for a day. That does happen once in a while! The blind tasting component of the sommelier competition is more about describing the wine and its elements rather than nailing the exact name and vintage of the wine. The latter is a meaningless party trick like trying to balance a spoon on your nose.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/107.

How do you pair wine with burgers? What is it about California that gives us such a wide variety of wine? How is the Napa Valley food scene? What restaurant industry lessons help Joel make better wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Joel Gott, owner and winemaker at Joel Gott Wines. You can find the wines we discussed at www.nataliemaclean.com/winepicks.   Highlights When will you see the most "action" at a winery? What facts might you be surprised to learn about Napa Valley? Which highly-acclaimed restaurants should you visit on your next trip to Napa Valley? How did in-bottle refermentation create the worst moment of Joel's career? What exciting moment did Joel experience while flying over the Pacific? What makes Three Thieves Wines unique? Who are the people you need to know behind Three Thieves Wines? How does the growing environment translate into what you taste in Three Thieves Pinot Grigio and Cabernet Sauvignon? What tasting notes will you encounter with Three Thieves Wines? Why does Joel Gott describe his restaurants as "the low end of the high end or the high end of the low end"? Can you pair Three Thieves Cabernet Sauvignon with a burger? Which wine can you pair with a kimchi burger? Why is Zinfandel a safe bet to pair with many foods? Which of Joel Gott's wines would you find to be the most complicated? What French influence might you notice in Joel Gott Wines Unoaked Chardonnay? Which Gott's Roadside burgers should you pair with Joel Gott Wines Unoaked Chardonnay, Sauvignon Blanc, and Merlot? Is Joel Gott Wines Cabernet Sauvignon a good addition to your cellar? Why should you shop by vintage instead of by brands? What advantages do women winemakers bring to the table? Why do you find such a wide variety of wine styles out of California alone? What are Joel's top tips for improving your wine experience this week?   Key Takeaways Shop for great vintages first rather than brands. You can find so many gems this way, often underpriced too. The excitement of the harvest is often the spark that ignites a passion to make wine. So much of an entire year’s work depends on just a few weeks -- it’s nerve-wracking and exhilarating. Pairing ideas for gourmet burgers from Cabernet with a classic cheeseburger to Zinfandel for racier burgs like kimchi with pickled veggies and spicy aioli or green chili and jack cheese. The sweet fruit and spice of the zin is a great match for the spice and salt in the burgers and fixin's. Corked wine can ruin the reputation of a winery with a customer for good and a screw cap is able to seal a moment in time, especially the freshness of a sauvignon blanc.   About Joel Gott While running Palisades Market in Calistoga in the early 1990s, Joel Gott noticed a growing need for quality, value wines. Having worked at Kenwood Winery in Sonoma County, and with a family history in the business, Joel felt sure he could fill this void in the marketplace. In 1996, Joel purchased a few tons of Zinfandel from family friend and grape grower Tom Dillian. With the help of then-girlfriend—and winemaker at Joseph Phelps—Sarah, Joel produced his first vintage of Dillian Ranch Amador County Zinfandel. The wine received praise from Robert Parker and Wine Spectator, which was all the encouragement Joel needed to produce additional varietals. A Sauvignon Blanc followed in 1998, and the year after he and Sarah produced California appellation Zinfandel and Cabernet Sauvignon by shopping the entire state for the best fruit, creating a wine shaped by various regions instead of a single estate. This style and commitment to quality wines blended from hand-selected vineyards helped guide the direction of Joel Gott Wines. In 2003, 815 was added to the California Cabernet Sauvignon label to celebrate the birth of Joel and his wife Sarah’s first daughter Lucy on August 15th. That same year, Alisa Jacobson was hired as the assistant winemaker, and the following year Sarah left her position as winemaker at Quintessa to focus on a growing family and winemaking at Joel Gott Wines.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/106.

Should you try a cheese-only cheese course? Why are cheese and bread not necessarily great matches for cheese? Which underappreciated wine and cheese pairing should you try today? How does sparkling wine stack up with your favourite cheeses? Have you been serving cheeses the wrong way? Should you eat the rinds on cheeses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with award-winning journalist and author, Janet Fletcher. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What shift can you see in the restaurant industry's approach to serving cheese? Which mindset shift did Janet want you to make when writing her first book about cheese? How did writing a weekly column create a space for Janet to deep dive into the culture, science and history of cheese? Why should you try a cheese-only cheese course? What extra consideration do you need to make when pairing wine and cheese? Is it a good idea to pair wine and cheese with grapes? Which problem might you encounter when pairing cheese with crackers? What creative bread and cheese pairing should you try? Which type of underappreciated wine does Janet recommend as a great pairing with cheese? Why is Gouda the perfect cheese to pair with your brandy? Why is sparkling wine Janet's "desert island wine"? What characteristics and flavours will you pick up on with Tomales Teleeka cheese? What do you need to know about double and triple cream cheeses? How are wine and cheese very similar? Which little-known, connoisseur-approved wine and cheese pairing should you try? What's the right way to serve Parmigiano-Reggiano? Why does Parmigiano-Reggiano make a great table cheese? Why do contrasting textures work so well with wine and cheese pairings? How can you tell which cheeses aren't meant to be sliced? What basic tips can you use when choosing a cheese knife? Should you eat the rinds on cheeses? Can you pair blue cheese with sparkling wine? How many cheeses should you serve at a dinner party? Can you use the horizontal tasting concept with cheese? What's the best way you can pair sparkling wine with goat cheese? Key Takeaways I love Janet’s advice that simplicity is often the key to a great cheese board -- let the cheese be the star both visually and flavour-wise rather than a lot of condiments. When it comes to condiments, many can clash with your wine whether they’re sweet, vinegary or pickled. The same goes with bread and crackers, best to stick to fairly neutral flavours. I can’t wait to experiment more with sherry and cheeses, especially an aged Gouda that has those nutty, butterscotch flavours. I found it interesting that triple cream cheeses are about 75% butterfat -- that’s the dry matter without any water versus 62% for double cream cheeses and 45% for average cheeses. It’s interesting how our perception of the salt in cheese increases as it ages and loses moisture. Janet has great advice for chipping rather than cutting hard cheeses to maintain their crunchy crystalize structure -- you can see the special knife she recommends in the video version of our conversation (https://www.nataliemaclean.com/blog/videos/janet-fletcher-wine-and-cheese-pairings-video/) About Janet Fletcher Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer and Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. Janet publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines.   She teaches cooking and cheese-appreciation classes around the country. Her journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/105.

Do you know the rich and royal history behind Zinfandel? How does the air in a vineyard affect the flavours you taste in its wine? Why did Zinfandel become such a sensation in North America? What does mythology have to do with Ravenswood wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with the Godfather of Zin, Joel Peterson, founder and winemaker of Ravenswood Winery.   Highlights Why did Joel's father involve him in wine tastings as a child? What sort of colourful tasting notes would you read in Joel's father's wine club newsletters? What's the less-than-catchy name you'd use for the Zinfandel grape in it's home country of Croatia? When would you find the first historical reference to the Zinfandel grape? How is Zinfandel connected to Old World royalty? What makes Croatia a great grape-growing region? What do you need to know about "founder grapes"? How did Zinfandel come to the United States? What history can you taste in Ravenswood Vinters Blend Zinfandel? What unbelievable raven encounter led to Joel's connection to them as a totem? How did an opera inspire the name Ravenswood? In which areas of mythology would you find references to ravens? Why you will love a pairing of baby back ribs and Ravenswood Zinfandel blends? Which climatic features make Lodi an ideal grape-growing area? How does your tasting experience differ between Ravenswood Vintners Blend and Ravenswood Old Vine Zinfandel? Why do you often find higher alcohol content in Zinfandels? How do you find the "sweet spot" for wine which has the perfect balance? What do you taste differently with wines made with the punch down versus pump over techniques? How does "airroir" impact your experience with wine? What makes a field blend different from single grape wines? Which annual charity event will you find Joel at without fail? What influence does growing up with two superstar chemists as your parents have on you?   Key Takeaways The historical roots of Zinfandel and its links to Croatia when it was part of the Austria-Hungarian empire as well as Venetian courts is fascinating, as is the detective work to establish the grape’s true heritage and parentage. Zinfandel's history goes back to 1488, and it’s one of the 12 founding grapes of all wine grapes. Why Lodi makes such great Zinfandel with its deep, sandy soils that were once part of an ancient ocean bed. This produces larger grape clusters with smaller skin to flesh rations resulting in less harsh tannins, and a smoother, juicier, fruitier wine. How wine achieves sweet spots of different alcohol levels, where everything is in balance i.e. the fruit and acidity say at 13.8% alcohol but maybe not at 13.9%. The concept of "airroir" is fascinating and something I want to explore more in the wines I taste in terms of their influences. Joel’s story about tasting wines as a child and learning to identify aromas, not just apples, but the type of apples by smelling and eating them. That’s how we all can learn to be better sniffers and tasters. The story of Ravenswood name, including all of the raven folklore in Poe and Odin.   About Joel Peterson In 1976 Joel founded Ravenswood in partnership with fellow wine lover Reed Foster, a Harvard MBA who handled the green stuff while Joel oversaw the red stuff. In the ensuing years, Joel had dual careers, working nights and weekends in the lab as he built the winery during the daylight hours. In 1977, he’d left his job in San Francisco and moved to Sonoma to work in the clinical lab at Sonoma Valley Hospital. He didn’t quit that job until 1992, a few years after the winery turned its first profit and Robert Parker pronounced Ravenswood wines “first class – bold, dramatic and complex.” Today, Joel works with 100+ northern California growers who provide grapes for Ravenswood, consulting on irrigation methods, cultivation practices, cropping levels, and a slew of other vineyard management issues. This attention in the field, coupled with the fact that Ravenswood is one of the few wineries that has had the philosophical and winemaking skill of one winemaker for over 30 years, contributes to a consistency of quality and style rarely found in California. Joel is a current member and former president of the Sonoma Valley Vintners and Growers Alliance (S.V.V.G.A.) and is on the Board of Directors for the Sonoma County Vintners. He is a founding Board member and former two-time President of Zinfandel Advocates and Producers (Z.A.P.). Joel is also a Senior Vice President with Constellation Wines US. A rakish raconteur (and provocateur) whose erudition and down-to-earth enthusiasm make him an articulate spokesman for the winery (and sometime-heckler of the wine industry), Joel is a stylistic trendsetter who helped make Zinfandel the runaway phenomenon it is today. Along the way, the raven maven (dubbed “the Godfather of Zin” by one media wag) has built a legacy of enjoying wine with grins and gusto.           To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/104.

How did my first sip of "fancy wine" jump-start my thirst for wine knowledge and experiences? Why is this a perfect time for you to take an online wine course? Why is it hard to pair certain vegetables, like asparagus, with wine? What juicy, behind-the-scenes insights will you read in my upcoming third book? What's it like being a woman in the wine world? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed on The Connected Table with Melanie Young and David Ransom.   Highlights Why did my first sip of "fancy wine" start my thirst for wine knowledge and experiences? How did I get started with Highland dancing? Which aspects of dancing have helped me to develop as a wine writer? Can wine help you to connect the various aspects of a liberal arts education? Why is this a perfect time for you to take an online wine course? Why will you find it hard to pair certain vegetables, like asparagus, with wine? Which wine should you choose to perfectly complement difficult to pair vegetables? How can my online food and wine pairing course help you to improve your wine skills? What juicy, behind-the-scenes insights will you read in my upcoming third book? What's it like being a woman in the wine world? Which amazing Canadian food and wine pairing do you have to try? Which iconic Canadian wineries should you visit on your next trip to Niagara-on-the-Lake? What wine regions would make the ultimate cross-border pairing in wine travel? About Melanie Young and David Ransom Melanie says her first wine education event was at the age of 15. “My dad was a wine educator in Chattanooga, Tennessee, for more than 30 years and taught me to taste and drink both well and responsibly. For a public speaking class at my high school, I decided to teach fellow students how to open and serve a bottle of wine. I came to school that day wearing my tastevin around my neck and carrying a bottle of wine. A lineup of teachers stood in the back of the classroom watching me with interest as I started to demonstrate my special skill. The thing is, being underage, they would not let me open the wine!” Melanie’s articles on wine, spirits, food and travel have been published in Wine4Food, The Epoch Times, Wine Enthusiast, Seven Fifty Daily, Jewish Week and several food industry trade outlets. Melanie is a member of Les Dames d’Escoffier International, the Wine Media Guild. She has spoken and/or moderated panels on career reinvention, building your brand and women in the industry. David’s story in wine began with his father’s love of wine leading to the family buying a winery in New York State in the 1980s. “We all jumped in together and started Rivendell in 1987,” says David, “and I got to name it.” Rivendell, named after the House of the Elves in J.R.R. Tolkein’s The Lord of the Rings, went on to become New York’s top award-winning winery while the Ransom family owned it, getting top honors from critics, as well. Outside the winery business, David has been involved in the education, promotion and marketing of wines and spirits across the country for over 30 years.           To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/103.

Where can you find one of the Canadian wine industry's best-kept secrets? How does the dynamic Bay of Fundy impact the flavours you taste in wines from the Gaspereau Valley? Which Benjamin Bridge wine will you find on Gordon Ramsey's restaurant wine list? Why do regional pairings of food and wine work? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jean Benoit Deslauriers, Head Winemaker at Benjamin Bridge.   Highlights Where can you find one of the Canadian wine industry's best-kept secrets? How does the climatic dynamic of the Bay of Fundy impact the flavours you'll taste in wines from the Gaspereau Valley? Which Benjamin Bridge wine would you find on Gordon Ramsey's restaurant wine list? What creates the bubbly effect you experience with sparkling wines? Is there a specific role that you'll see sommeliers play in the wine world? Which process is responsible for the consistent, signature style you expect from Champagne? Can you tap into some of Benjamin Bridge's oldest wines in an affordable way? What flavour profile can you expect from Benjamin Bridge Non Vintage Brut? Why should you aim for regional connections when pairing food and wine? Why is Benjamin Bridge Nova 7 a great choice for you to match with foods that are difficult to pair with wine? What makes the Benjamin Bridge Riesling a great example of their signature foundation of freshness? How do Nova Scotia wines achieve both the richness and freshness you taste in their wines? Why should you think of Nova Scotia as "the little wine region that could"? What makes Tidal Bay an appellation wine? What sort of profile should you expect from Benjamin Bridge Brut? Why should you join the BB Club? Which wine motivated Jean-Benoit to break his piggy bank as a fifth grader? When did Jean-Benoit realize he wanted to have a career in wine?   About Jean Benoit Deslauriers In 2008, Jean-Benoit joined the Benjamin Bridge winemaking team in time to release his first Canadian wine, Nova 7 by Benjamin Bridge. Since then he has crafted all of the winery’s classic method sparkling wines and its still wines, in consultation with Peter Gamble (the winery’s lead consultant) and the late Raphaël Brisbois (its sparkling wine specialist and former chef de cave of Piper-Heidseick). Originally from Québec, Jean-Benoit began his winemaking apprenticeship at VOE (Vinedos Organicos Emiliana), a biodynamic vineyard/winery in Chile’s Colchagua Valley, which was created by one of Chile’s largest producers, Vina Santa Emilina, to produce exceptional wines. Having mostly worked in California, he made wine at Casa Barranca (2004-2008), the first certified organic winery in Santa Barbara County. In California, his winemaking efforts garnered accolades and standout reviews from Robert Parker and Steven Tanzer (90+). Since 2008, Jean-Benoit’s winemaking has elevated Benjamin Bridge’s wine programs to new heights with consistent 90-95+ scores and unanimous high praise from the nation’s leading wine critics along with growing international recognition. About Benjamin Bridge In little more than a decade, Benjamin Bridge has distinguished itself by its dedication to time-proven techniques, expert guidance, and most importantly its acclaimed, distinctive wines. The Benjamin Bridge vineyards are located in the heart of the Gaspereau Valley on the Bay of Fundy, where the cool climate bears an uncanny affinity with the Champagne region of France. Our experienced winemakers work in collaboration with international experts to produce world-class Méthode Classique sparkling wines and limited edition luxury wines. Their innovative sparkling wines display the hallmarks of classic prestige cuvées from Champagne, but with a Nova Scotia signature. “They are, without question, the best sparkling wines I have tasted in Canada,” says Tony Aspler, Canada’s most renowned wine authority. Their collection of handcrafted fine wines, including perennial sell-out Nova 7, together with our sparkling wine program, have helped raise the profile of Nova Scotia terroir and its winemaking in Canada and internationally.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/102.

What's it like harvesting grapes in sub-zero temperatures? Is there really any difference between a vineyard on one side of the road and a vineyard on the other? Is this a good time for you to visit a winery? What's changed with Covid? How does the Taste the Season at Home initiative allow you to support local wineries? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Andrea Kaiser, Chair for the Wineries of Niagara-on-the-Lake and Director of Marketing at Reif Estate Winery. Highlights What's it like being part of an Icewine harvest without automation? Which harvest tradition did Andrea start while embracing the Great Indoors? How did Karl Kaiser's wine press end up breaking during a particularly cold harvest? As a wine consumer, how does the Vintners Quality Alliance (VQA) benefit you? Is there really much of a difference between geographically close appellations? How can Russian nesting dolls help you understand appellations? What's Andrea's earliest memory with wine? Why shouldn't you feel intimidated by wine? Why should you look forward to 2020 wines from Niagara-on-the-Lake? How have Niagara-on-the-Lake wineries evolved their customer experience during the pandemic? Is this a good time for you to visit a winery? What precautions are Niagara-on-the-Lake wineries taking to prioritize health and safety? Why should you make a reservation to enjoy holiday treats at Drea's Wine Co.? How has the demand for online sales changed in recent months? How can you take advantage of the wider selection of wines available online versus in the LCBO? How does the Taste the Season at Home initiative allow you to bring the winery experience into your home? What resources can you find on the Wineries of Niagara-on-the-Lake website? How can you learn more about the story of winemaking in Niagara-on-the-Lake? What are the most famous wines you'd want to try from each of the sub-appellations of Niagara-on-the-Lake? How do the climatic and geological features you experience affect the growing potential of Niagara-on-the-Lake? Why should you be especially proud of the Canadian wine industry? What can you expect from Niagara-on-the-Lake wineries in 2021? About Andrea Kaiser Andrea Kaiser grew up in Niagara-on-the-Lake amidst a transformation ignited by her father’s vision in winemaking. Karl J. Kaiser was none other than co-founder and winemaker of Inniskillin Wines, that revolutionized an industry. He is considered by many to be the pioneer of modern winemaking in Canada. His pursuit of creating exceptional wine revolutionized local viticulture and grape growing sparking a transformation in winemaking. As the daughter of Karl, she had the unique opportunity to see first-hand the birth of an industry but also an iconic Canadian brand. His influence on her was also great. She was inspired by his vision and his absolute commitment to excellence in winemaking. Her father also understood the value of authenticity and taught her that above all else, it is the foundation of all things exceptional. While her father’s ultimate career path was born of his passion, like Andrea’s own, it began as a winding road that was cemented by serendipity along the way. Her father first intended to become a priest, was then a teacher and later found his true calling when he by accident, became a winemaker. Andrea’s career began as a restauranteur and along the way she has been a sommelier, politician, writer, teacher, marketer and now winemaker. She recently launched Drea’s Wine Co., making wines in memory of her father, who affectionately called her ‘Drea’. Andrea’s deep passion for local food and wine has been the common thread in her career path. Her incredible journey has provided her with an insight and a depth of understanding not only of her community and country but a global industry. You could say she was born into a life of food and wine and now shares this passion with others. About Wineries of Niagara-on-the-Lake Niagara-on-the-Lake is home to some of the oldest and most established wine-producing vineyards in Canada. Our wineries have been growing and producing world-class wines from vinifera varietals for more than four decades. The efforts of pioneer winemakers in this region were instrumental in propelling Canada onto the world’s wine stage and positioning Niagara-on-the-Lake as a premium wine-growing region.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/101.