Unreserved Wine Talk

What’s the quickest way to chill a bottle of wine? How can the lemon and butter test help you pair wine with food? Which wines should you use for sangria? And why are online wine courses surging in popularity? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Sheila and Anita for the Moms Sipping Sangria podcast.   Highlights Which hilariously named Sangria recipe should you try today? How did an unintentional restaurant order spark my passion for wine? Which aspects of Pinot Noir will you find especially inviting? Why should you serve Pinot Noir in a big glass? What red wine components might give you a headache? What influences your buying decisions when shopping for wine? How can you safely expand your wine horizons the next time you go to a store or restaurant? Are there certain things you should consider before ordering the house wine? What do you need to know about low-cal wines? What's my take on homemade wine? Why should you consider giving canned and Tetra Pak wines a try? Should you always serve wine at room temperature? Are there advantages to you taking a wine and food pairing class online versus in person? What simple tip can you apply to improve your wine and food pairing today? How can you use the "wet t-shirt trick" to quickly cool a bottle of white wine? What are your best bets for choosing wine for Sangria? How should you drink Rosé?   About Moms Sipping Sangria Long-time friends Sheila Walsh and Anita Reynolds MacArthur are experts on parenting tweens, teens, and young adults. What makes them experts? For starters, they are each raising three children (yep, that’s SIX kids combined!) ranging in age from 11-21. Although they are in the trenches trying to raise good human beings while managing full-time careers, they appear to be surviving the teen years (knock on wood!). Anita is the former Senior Editor for Lifestyle & Parenting at Walmart.ca. She is a Digital/Print Content Specialist with extensive experience in Educational Publishing K-12. Sheila is a professional Broadcaster, voice talent and Media Professor at The Faculty of Media and Creative Arts at Humber College.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/100.

What was it like being part of the budding Niagara wine scene? Why are wineries so well-suited to be family-owned? How does the terroir of the Niagara bench influence what you taste in Henry of Pelham wines? Why is Henry of Pelham so well-known for their Baco Noir? What hidden message can you find on the label of Henry of Pelham Family Tree wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Daniel Speck of Niagara's Henry of Pelham Family Estate Winery.   Highlights How was Daniel's experience as a child and helping with the family winery? What was it like being an active part of the budding Niagara wine scene? How did a particularly long day with the vines shift Daniel's perspective on his work in the vineyard? What was Daniel's least favourite aspect of growing up at the family farm and winery? What differences can you find between family-owned and corporate wineries? Why would you find that wineries are well-suited for being family-owned? Are there aspects of a winery that you'd find a bad fit in the corporate world? How does the terroir of the Benches influence what you taste in the wines produced in the region? What can you expect in a tasting experience with Henry of Pelham Estate Chardonnay and Sibling Rivalry? What hidden message can you find on the label of Henry of Pelham Family Tree wine? What price point range will you find when shopping for Henry of Pelham wines? Why do you know Henry of Pelham for Baco Noir from Niagara? How does the evolution of Baco Noir translate to what you taste in the glass? Why should you try the Baco Noir version of a "tequila shooter"? What history is behind what you experience with the Henry of Pelham Family Tree Red?   About Daniel Speck Daniel is co-owner and one of three brothers who, as children, shovel planted the modern-day vineyards that became Henry of Pelham Family Estate Winery in Niagara’s Short Hills Bench. The Speck brothers founded the winery with their parents, a family venture which began in 1984. Daniel spent the years from age 8 to 22 in the vineyards. He studied philosophy, math and science at St. John’s College in Annapolis, Maryland, then returned to work on the farm/winery upon graduation. After fourteen vineyard-years he migrated from the farm to the marketplace when a key salesperson left the company. Today he is Vice President, Sales and Marketing. Daniel actively promotes and sells his family’s wines while still participating in determining each wine’s final composition with his two older brothers and the winemakers. Daniel has received partnership awards from the LCBO; has sat on various sales and marketing committees with the Wine Council of Ontario, and is now a member of the CCOVI Outreach Committee at Brock University helping determine future educational needs for the wine industry. Daniel actively promotes and sells his family’s wines but determines each wines final composition with his two older brothers and the winemakers.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/99.

How can you visualize the taste of wine in a chart? How would those charts be different for Cabernet Sauvignon, Chardonnay, Riesling and Shiraz? What makes the wines from Australia's Clare Valley unique? What is bâtonnage and what flavours and aromas will result in the wine? How does acidity improve your tasting experience? Why is balance one of the most critical aspects of a great wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Justin Taylor and Neil Hadley of Australia's Wakefield Wines.   Highlights What was it about Wakefield Wines 2011 vintage that brought Justin to tears? Which stunning Wakefield Wine was born from the 2011 disaster? How did Neil end up tasting Wakefield Wine with a buyer at a motorway stop? What gives the vineyard at Clare its x-factor? Why does the cool break at night improve the integrity of the grapes? How does the unique Clare Valley terroir show up when you're tasting Wakefield Wines? What properties will you notice in Wakefield Wines as a result of their terroir? What inspired the creation of the Wakefield Wines flavour charts? How can you use the Wakefield charts when tasting Cabernet Sauvignon, Chardonnay, Riesling and Shiraz? What would you notice when tasting a warm-climate Chardonnay which has been oaked? Which French influences can you find in Wakefield Chardonnay? What is bâtonnage and what flavours and aromas will you notice in wine made using this technique? What foods should you pair with Wakefield Chardonnay? Are there certain foods you should avoid pairing with Chardonnay? How does acidity improve your tasting experience? What distinguishing characteristics should you pick up in a high-quality dry Riesling? How does the maturation of a Riesling impact it's tasting profile? What is meant by a "long finish"? How can you differentiate between a cool climate and a warm climate Shiraz? What tricky flavours can you pick up with Wakefield Shiraz? What makes Wakefield Shiraz feel more elegant and refined to you versus other Australian Shiraz? Why is balance one of the most critical aspects of a great wine? Can you zero in on the nuances of the different types of wine? What tasting experience can you expect with Wakefield Cabernet Sauvignon? Where do the notes of mint in Wakefield Cabernet Sauvignon come from? How does the ageing of Wakefield Cabernet Sauvignon impact it's tasting profile? What foods should you pair with Wakefield Cabernet Sauvignon? Will the 2020 Australian wildfires have an impact on wine regions? How can you support Australian winemakers during this difficult period?   About Justin Taylor and Neil Hadley Justin was one of six kids growing up in the Taylor household in Sydney’s Rose Bay under the watchful eye of their mother Loretta and father Bill Taylor Jr. – one of the original founding family members of Wakefield Wines. A natural salesman, Justin is noted as the loudest and jovial one of the bunch. He graduated from the prestigious Cranbrook boy’s school in 1988 and loved spending weekends on the rugby field. In 1997, the Taylor family welcomed third-generation family member Justin Taylor into the family business. Since then, Justin has been pivotal in introducing Wakefield Wines to wine drinkers all over the world. Justin started his professional career at Wakefield serving a three-year apprenticeship of types working as a sales representative in the Western Suburbs of Sydney. Justin has completed the Wine Society Advanced Wine Appreciation Certificate, Advanced Wine Marketing at TAFE and the Wine Executive Program through the Monash University of Melbourne. In 2000, Justin was promoted to the role of National Sales Manager in Australia. Over the following eight years the company’s domestic market share doubled, as did the size of the domestic sales team and the portfolio of wines that were being offered to the public in Australia, as Justin said “it was definitely a very fun time to be part of the Wakefield Wines team, we worked very hard and achieved very satisfying results.” After a visit to Australia in the late 80s, he decided Sydney would become home and pursued numerous roles in sales and marketing with prestigious brands like Rosemount Estate, Penfolds and Villa Maria in New Zealand. Today at Wakefield Wines, Neil manages the export portfolio of the 50-year wine company along with third-generation Export Manager and Company Director Justin Taylor. His main regions of responsibility include the United Kingdom and Europe, North America and South America. When not jet setting on behalf of Wakefield, Neil is an avid traveller himself. He cites trekking the foot of Mount Everest, dam-building for Masai tribes-people in Kenya and driving around Australia in a ‘Kingswood’ amongst his more memorable journeys around the world. Neil Hadley MW joined Wakefield Wines as General Manager, Export in early 2007. With more than 30 years of industry trade experience, Neil is key to developing and executing international sales and marketing strategies around the world for Wakefield Wines. His career in fine wine began in the early 80s as a wine retailer in England. Determined to understand the wine shelves of Lay & Wheeler, Neil dove straight into WSET training, later moving on to become one of the youngest members initiated as a prestigious Master of Wine in 1993.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/98.

Taco Bell just launched its first wine called Jalapeño Noir, a Pinot Noir, get it? Is the wine any good? Should you try it? Does it pair well with tacos? What will surprise you about making the wine, especially the winery that made it? What was the stealth marketing plan behind the launch? What's next, Big Macs and Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm going solo to do a live taste test for you. You can find the Jalapeno Noir wine here.   Highlights How well did Taco Bell's new Jalapeño Noir wine perform at its launch? What was my first impression when I heard Jalapeño Noir announced? What might surprise you about the making of Jalapeño Noir? Why would you usually enjoy cheddar paired with Cabernet Sauvignon? Is there a preferred order in which you should taste wine and food? What purple prose will you find on the label of Taco Bell's Jalapeño Noir wine? Which winery was responsible for producing Taco Bell's Jalapeño Noir wine? Why should you try Queenston Mile Vineyard's Pinot Noir? What should you look out for in the tasting of Jalapeño Noir? Who is the winemaker of Jalapeño Noir? How does Jalapeño Noir compare to other Pinot Noirs from the same winery? Why should you use big-bowl glassware with Pinot? Is it worth it for you to try the Taco Bell pairing of Jalapeño Noir with the Toasted Cheesy Chalupa? What tasting notes can you expect from the pairing? Why might you find it difficult to pair wine with spicy food? Which types of wine can you more easily pair with spicy food? What flavours will you taste in Wayne Gretzky Estates Whisky Oak Aged Chardonnay? How do the pairings of the Toasted Cheesy Chalupa with Chardonnay and Pinot Noir differ? What flavours and aromas will you pick up with barrel-aged wine? What aspects of Jackson-Triggs Bourbon Barrel Aged Merlot make it a better pairing than Wayne Gretzky Estates Whisky Oak Aged Chardonnay? Why should you give high/low pairings a chance? What sort of changes might this wine prompt in the industry? How do beverages play a key role in restaurants?       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/97.

Why are wine and cheese your best bets when entertaining? If you're not a fan of blue cheese, where do you start to acquire a taste for it? How is blue cheese made? Can blue cheese actually have no blue colour? Where should you take a wine-and-cheese themed vacation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Janice Beaton, owner of Janice Beaton Fine Cheese which was known as Calgary’s best place to buy artisanal, fresh-cut cheeses from around the world.   Highlights Why are wine and cheese your best bets when entertaining? What is it about Bleu Bénédictin that makes it a cheese you can be especially proud of as a Canadian? How can you ease yourself into the world of blue cheese? Can blue cheese actually have no bluing? Why should you take a wine and cheese vacation? Could you pair Benjamin Bridge Nova 7 with blue cheese? Why does Janice recommend that you try sheep cheese? How does Benjamin Bridge Nova 7 pair with sheep cheese?       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/96.

Why does cheese, like wine, spark obsession? Why do certain wines and cheeses have a similar flavour profile? What makes Canadian cheeses unique? Do different types of cows' milk produce different flavours in cheese? How do you pair goat cheeses with wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Janice Beaton, owner of Janice Beaton Fine Cheese which was known as Calgary’s best place to buy artisanal, fresh-cut cheeses from around the world.   Highlights How did Janice develop her passion for cheese? What is it about cheese that sparks our obsession? What similarities can you find between cheese and wine? Why might you notice a similar flavour profile between certain wines and cheeses? What makes Canadian cheeses unique? How are immigrants an integral part of the Canadian wine and cheese industries? Why will you get a different flavour profile with Canadian cheeses, even when cheesemakers stay true to the European processes? How is cheddaring done? What is clothbound cheese? Will you taste a difference in cheeses made from different types of cows' milk? What flavour profile can you expect with Avonlea Clothbound Cheddar? Which Canadian wine should you try with Avonlea Cheddar? Can you eat the rind of ash cheese? How does the flavour of goat cheese change with aging? What taste notes would you associate with mineral notes in cheese? Which wines would you enjoy paired with goat cheese? What causes the crunchy bits you find in some cheeses?       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/95.

What would it look like for you to pitch a winery on Dragon's Den versus The Big Decision? What are the creative similarities between writing a book and making a wine? What's the difference between being financially versus creatively invested in a company? What are the three pillars of principled persuasion in business and life? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Arlene Dickinson, one of Canada’s top entrepreneurs who has had phenomenal success in many fields, from television to books and consultancy to consumer products.   Highlights How can you use the three pillars of principled persuasion? What huge advantage do women have as entrepreneurs? Why is it especially important to take yourself seriously as a young woman in business? What would it look like for you to pitch a winery on Dragon's Den versus The Big Decision? How can the Canadian wine industry market itself more effectively? How do Arlene's products afford you access to small indulgences? What would Kevin O'Leary be like as a wine? Can you make any parallels between the creative processes of writing a book and making a wine? Would you see a contrast between how men and women buy wine? What's the difference when you are financially versus creatively invested in a company? Why did Arlene choose to start with a Cabernet blend for Persuasion? What can you expect from the Persuasion tasting profile? What broad differences has Arlene observed in how men and women present themselves in business? Why does Arlene believe her biggest influence in business didn't come from a mentor? How did Arlene learn about high-end wine? Which parts of the wine world are Arlene's favourite?   About Arlene Dickinson Arlene Dickinson is the General Partner of District Ventures Capital, a venture capital fund focused on helping market, fund and grow entrepreneurs and their companies, in the food and health space. She is a three-time best-selling author and accomplished public speaker. Dickinson is widely recognized for her role as a Dragon/Venture Capitalist for over 12 seasons on the multi-award-winning television series, Dragons Den. Ms. Dickinson’s leadership has been recognized many times, including Canada’s Most Powerful Women Top 100 Hall of Fame, the Pinnacle Award for Entrepreneurial Excellence, as well as PROFIT and Chatelaine’s Top 100 Women Business Owners. She is a Marketing Hall of Legends inductee and a proud recipient of the Queen Elizabeth Diamond Jubilee Award. Dickinson has served for many years as an Honourary Captain in the Royal Canadian Navy. She sits on several public and private boards and is actively involved in supporting the community and country.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/94.

What's the difference between a Master of Wine (MW) and a Master Sommelier (MS)? How can you take advantage of your surroundings to become a better wine taster? Is there a benefit to focusing on tasting notes instead of scores? What is involved in each of the stages of the MW exam? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jane Masters MW, Chairman of the Institute of Masters of Wine and independent consultant for the Opimian Society, Canada’s largest wine buying club.   Highlights How did other Masters of Wine inspire Jane in her wine career? What key differences will you find between the Master of Wine (MW) and Master Sommelier (MS) programs? Which aspects of wine do you learn about in the MW study program? Why do you need stamina to become an MW? How long would it take for you to earn the MW designation? What was the focus of Jane's research when she sat the MW exam? Are there any particularly interesting or notable holders of the MW? How can you become a better taster? How can you take advantage of your surroundings to improve your wine skills? How does Jane influence the Canadian wine world through the Opimian wine buying club? What should you expect from an Opimian membership? How can you benefit from Jane's description and pairing-focused approach to wine? Which non-wine beverages does Jane find interesting?   About Jane Masters Jane Masters became a Master of Wine in 1997 and is currently one of 354. She was elected as Chairman of the Institute of Masters of Wine in September 2016. Jane is an independent wine consultant with over 30 years of experience and clients around the world. Her varied background enables her to work in all sectors of the trade including business strategy, quality improvement, sourcing, press & marketing communications, events organization and training. Having originally trained as a winemaker at the Institute of Oenology in Bordeaux, Jane worked in wine production in France prior to joining the wine buying team at a major UK retailer. After 13 years in UK retail and running the Wine & Drinks Category for Marks & Spencer, Jane set up Mastering Wine in 2004. A confident and engaging communicator Jane regularly writes about wine and hosts large tasting groups. She has filmed several wine shows and written sections for Jancis Robinson’s Oxford Companion to Wine and Wine Opus. She is a senior panel chair judge for the International Wine Challenge. Jane has visited all major wine-growing regions around the world and is really excited to be coming back to Chile after many years. She lives between London and Nice in France where she enjoys the food, wine and lifestyle. Her wine experience is complemented by an MBA from London Business School.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/93.

What should you consider when pairing wine and cheese? Why is sparkling wine the perfect pairing for many cheeses? Are there red-flag flavours that signal a bad wine and cheese match? How can you develop your wine and cheese pairing palate? What can you do to make the most of your cheese and wine course when entertaining? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Beard award-winning author, Laura Werlin, one of the planet’s most authoritative writers on cheese and cheese and wine pairings.   Highlights What is the most surprising-but-delicious cheese and wine pairing you need to try? Why do sparkling wine and goat brie work well together? How can you identify a soft-ripened cheese? What should look for when pairing wine and cheese? What are the three types of cheese and wine pairings you can identify? Are there red-flag flavours that signal a bad wine and cheese match? Which wine and cheese pairings should you avoid? Why should you make sure to have sparkling wine on hand for pairing? What can you learn about cheese from Laura's books? How can learning about the different families of cheese simply your life? What should you pair with Limburger cheese? Why are you better off pairing cheese with unoaked vs oaked Chardonnay? What surprising coating will you find on Valencay cheese? How can you develop your wine and cheese pairing palate? What role does texture play in wine and cheese pairing? What rind-related cheese etiquette rule should you always follow? How can you take advantage of the best part of soft-ripened cheese? What's the difference between wine scores and cheese ratings? How is truffle cheese made? How can you pair sweet wines with cheese? What can you do to make the most of your cheese and wine course when entertaining? Why did Laura decide to become a writer, with a focus on cheese?   About Laura Werlin Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.   An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book. Her book, Laura Werlin’s Cheese Essentials, received a James Beard Award nomination. Her most recent book, Mac & Cheese, Please! focuses on one of America’s favourite comfort foods, while two of her other books, Grilled Cheese, Please!, and Great Grilled Cheese focus on the other. Her groundbreaking first book, The New American Cheese, published in 2000, set the stage for what is the American artisan cheese movement today.   Laura has been featured on numerous television and radio segments across the country including Fox & Friends, CNN, QVC, the Martha Stewart Show, the CBS Early Show as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She also writes for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Saveur and Cooking Light.   Werlin is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco. In addition, she serves as the President of the American Cheese Education Foundation and is a member of the American Cheese Society and Slow Food USA.   When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives, or hiking in the mountains, which she loves.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/92.

How did The Wine Bible get its name? How was it unlike any wine book of its time? What was it like as a young woman trying to break into the male-dominated New York wine scene in the 1970s? Why are there significantly fewer women than men with the Master Sommelier designation? How does wine help you to immerse yourself in other cultures? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Karen MacNeil, author of The Wine Bible, former wine correspondent for the Today Show, the first Food and Wine Editor of USA Today, and creator and Chairman Emeritus of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in the Napa Valley.   Highlights Where did the idea to write The Wine Bible come from? How is The Wine Bible different for you, as a reader, from other comprehensive wine books? How does wine help you to immerse yourself in other cultures? Why does hearing the story behind a wine create a more enjoyable experience for you? What was it like to try to break into the male-dominated New York wine scene in the 1970s? How can you confidently charge your worth? Why do you see significantly fewer women than men with the Master Sommelier designation in the US? What types of roles would you see typically filled by women in the wine industry? How does the proportion of female executives in the wine industry compare to corporate America? How has the "Me Too" movement impacted the wine industry? Why was the naming of Karen's book so emotional? What hurdle was Karen able to overcome with 8 years of silence? How does Karen believe some women in the wine world are downplaying themselves?   About Karen MacNeil Karen MacNeil is the only American to have won every major wine award given in the English language. These include the Wine and Spirits Professional of the Year (James Beard Foundation) and the Global Wine Communicator of the Year (International Wine and Spirits Association).  In a full-page profile on her, TIME Magazine called Karen “America’s Missionary of the Vine.” In 2018, Karen was named one of the 100 Most Influential People in the Wine Industry.   Karen is also the author of the award-winning book, THE WINE BIBLE, the single best-selling wine book in the United States, praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “Astounding” (Thomas Keller), and “A masterpiece of wine writing…the single best wine book written in years…” (Kevin Zraly).   The former wine correspondent for the Today Show, Karen was the host of the PBS series Wine, Food and Friends with Karen MacNeil, for which she won an Emmy. Karen is the creator and editor of WineSpeed, the leading digital “e-letter” in the U.S. for fast, authoritative information about wine. Her articles on wine and food have been published in more than 50 newspapers and magazines including The New York Times, Town & Country, Elle, and Worth. She was the first Food and Wine Editor of USA Today. Karen currently hosts #SipWithKaren, the leading Twitter tasting in the global wine sphere, which each month reaches 20+ million timelines from Indiana to India.   Karen’s firm, Karen MacNeil & Company, creates customized corporate events and wine tours around the world for companies and individual groups. Among Karen’s corporate clients are Lexus, Merrill Lynch, Disney, General Electric, UBS, and Singapore Airlines, as well as numerous law and biotech firms. Karen is the creator and Chairman Emeritus of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in the Napa Valley, which has been called “the Harvard of wine education.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/91.