Unreserved Wine Talk

Are you curious about Bordeaux wine? Would you love to learn about its secret underground history? What about the overlooked wines and vintages that are both affordable and delicious? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jane Anson, the world's foremost authority on Bordeaux wine and the author of Inside Bordeaux. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Giveaway You could win a personally signed copy of Jane Anson's gorgeous, new book Inside Bordeaux if you post a Bordeaux wine that you've enjoyed on Instagram or Facebook, either as a Story or in your feed. Use the hashtags #insidebordeaux and #natdecants and tag me, Jane and her exclusive book distributor in Canada, the wine agency, All The Right Grapes: Instagram @jane.anson @nataliemacleanwine @alltherightgrapes @bordeauxwines @drinkbordeaux @vinsdumedoc Facebook @jane.anson.7 @natdecants @alltherightgrapes @bordeauxwine @CrusBourgeoisduMedocUS Twitter @newbordeaux @nataliemaclean @alltherightgrapes @BordeauxWines @BordeauxWinesUK @VisitFrenchWine LinkedIn @nataliemaclean #insidebordeaux #natdecants #BordeauxWine #CIVB #FrenchWines I'll select the winner from those of you who participate before next Wednesday… bonus points if you tag three wine-loving friends and you tell me why you picked that wine, what it means to you, where you bought it, and suggested food pairings. I'll also re-share your stories and posts with my followers and announce the winners during our chat next Wednesday. Highlights When did Jane decide to become a writer? What editing mistake from 20 years ago still makes Jane's blood run cold? What is Jane's most memorable moment of her career so far? Which career would Jane choose if she wasn't a wine writer? Would your experience of Mouton Rothschild's 1945 Victory Vintage live up to the stories? How did Jane end up choosing to focus her writing on Bordeaux? What old English connection is responsible for the unique way you see Bordeaux being sold today? What caused Bordeaux to switch to the predominantly red wines you would be familiar with? How have foreign influences influenced the iconic Bordeaux wines you enjoy today? What was Bordeaux's involvement in the slave trade? Why was the Bordeaux Wine Official Classification of 1855 created? What do you need to know about the Bordeaux Wine Official Classification of 1855? Where can you find Jane's informal Bordeaux ranking system? Why should always read tasting notes rather than relying solely on wine scores? How did Robert Parker influence your experiences with Bordeaux wine over the years? What has contributed to the general move away from big, fruity wines you can see in the industry? How has climate change impacted Bordeaux blends? Why is it important for you to look beyond the high-priced classified Bordeaux estate wines? How did Jane navigate the over 800 chateaux she researched for Inside Bordeaux? Which unusual publishing and distribution route did Jane take for Inside Bordeaux? What makes the maps included in Inside Bordeaux so unique? What green initiatives would you find winemakers undertaking in Bordeaux? Why should you be concerned about monoculture? Where should you look for bargains on Bordeaux? What are Jane's thoughts on the future of Bordeaux? Key Takeaways Bordeaux is so much more diverse than those big, fancy chateaux that we imagine, what I call castle marketing. I love that Jane searched for undiscovered regions, especially those that are the satellites of more famous ones like Montagne de St Emilion and the Cotes. Jane reminds us how important soil is with her gorgeous maps that truly reveal the diverse unground layers of Bordeaux that in turn shape what we drink. I'm fascinated with the British influence on Bordeaux wine that dates back to 1152 when this region became part of a Duchy of the English crown. Eleanor of Aquitaine, who was French, who owned this part of France through her father. And she married her second husband, who quickly after their marriage became Henry the second of England. That helped establish Bordeaux as an exporting region, as well as the style of claret the Brits came to love. It's interesting how the rise of wine critic Robert Parker influenced the style of Bordeaux wine toward a more fruit-forward expression and how that has since receded to greater balance and elegance. I was pleased to hear about the many green initiatives alive in Bordeaux from eco-forestry to biodynamics. In addition to caring for the environment, I believe it also requires greater attention to growing the vines and results in better wines. About Jane Anson Jane Anson is the world's foremost authority on Bordeaux wine. She's lived in Bordeaux since 2003 and is author of the newly published Inside Bordeaux, which has received multiple glowing reviews and has been nominated for several awards already. She's also the author of The Club of Nine, Angélus, Bordeaux Legends, a history of the 1855 First Growth wines, as well as co-author or translator of over a dozen wine and travel books. She's Bordeaux correspondent and columnist for Decanter magazine and has won several awards for her writing, including Louis Roederer Wine Online Communicator of the Year 2020, and Born Digital Best Editorial 2020. She is a graduate of the DUAD tasting diploma with the Bordeaux Institute of Oenology and an accredited wine teacher at the Bordeaux Ecole du Vin. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/115.

Want to seduce someone this Valentine's Day? Forget the lingerie, lipstick and silk-tie handcuffs—just ensure that the object of your desire drinks a little wine. Over a few glasses of wine, love is blind, or at least it's wearing rosé-coloured glasses. Perhaps that's why it's one of the greatest social lubricants—wine has certainly done more to keep marriages together than beer. Wine embodies physical pleasure: With pheromones, its aromas are a heady mix and its velvet caress on the tongue both soothes and excites. What other drink is described as "voluptuous" and "curvaceous"? In this episode of the Unreserved Wine Talk podcast, I'm chatting with you about not only wine for Valentine's Day, but we're also going to turn up the heat and talk about the rising levels of alcohol in wine. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What rule of thumb should you keep in mind when pairing wine with chocolate? Which wines can you choose when pairing with sweet desserts? Why does the alcohol in wine hit you harder now than in the past? What is fuelling the trend of wines having higher alcohol content? How does alcohol support wine and the tasting experience you enjoy? What can you determine from the tears coating your glass? Why does the alcohol in wine give you the impression of sweetness and texture? Does high alcohol really prove beneficial for New World wines? What traditional processes contribute to the high alcohol levels you might be accustomed to in wines like Amarone? Why do usually find lower alcohol wines coming from cool-climate regions? Where would you find most of the world's most alcoholic wines being produced? Which white wine myth should you dispel? Why should you care about the steadily increasing alcohol content in wine? How do winemakers test grapes for maturity? How does climate change influence ripeness? How do modern winemaking techniques boost alcohol levels? What influence did Robert Parker have on the tasting profile of the wines you've tasted? Why might big wines be spoiling your dinner parties? How can you enjoy different wines for different purposes? Why shouldn't you rely on alcohol levels reported on wine labels? What can you expect from the future of high-alcohol wines? To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/114.

Why do sommeliers love Grüner Veltliner? How does this zesty white wine from Austria compare to Gewürztraminer and Riesling? Does it age well? What are the best food pairings? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rudi Rabl, founder and winemaker at Austria's Rabl Winery. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What makes Grüner Veltliner such a flexible type of wine? Which characteristic flavours will you taste in Grüner Veltliner? Which dishes should you try pairing with Grüner Veltliner? Can you pick up aromatic similarities between Gewürztraminer and Grüner Veltliner? How is climate change affecting winemakers in Austria? Why is it harder for you to find Grüner Veltliner in North America? What should you look for when buying Grüner Veltliner? Which appetizers could you pair with Grüner Veltliner? How many different styles of Grüner Veltliner are available to you from Rabl? What can you expect from Rabl St. Laurent, as an Austrian red wine? What made the 2013 and 2015 vintages ones you'd particularly enjoy? Why is Grüner Veltliner a great candidate to add to your cellar? How did wild yeast lead to Rudi's favourite moment in his winemaking career so far? What is Rudi's most memorable wine moment? Key Takeaways Austrian is a boutique wine producer, a country that makes less wine than the region of Bordeaux. It's great to know that we get the best wines in North America, as these tend to be exported rather than the more ordinary vin de table, especially since the country produces less than what its citizens consume on average each year. Grüner Veltliner is such a versatile wine both stylistically and when it comes to food pairings. No wonder it's a favourite of sommeliers. I've said it before and I'll say it again: We shouldn't be afraid of acidity. What salt is to food, I find acidity is to wine. It brings forward the flavour of both the wine and the food. One of the preservatives of wine is good acidity and Grüner Veltliner has it in spades so yes these wines can age well, though they're also so vibrant and fresh when young. About Rudi Rabl Rudi Rabl is proud of the family tradition of his winery, dating back to 1750. The love for nature and grapes, the ecological work in the vineyard with herbal plants and the knowledge of the professional processing ensure an excellent quality of the different types of wine. In the cellar, modernity is combined with traditional values. Ecology is an important factor and the winery has been certified as "Sustainable Austria" since 2015. Among the highlights of the awards in recent years is the "White Wine Maker of the Year" 2019 at IWSC in London, the two Decanter Trophy Winners Grüner Veltliner Dechant and Riesling Steinhaus, as well as the 2017 regional winner in the Riesling and Sauvignon Blanc categories. In addition, the winery was awarded "Winery of the Year" in Kamptal. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/113.

How does the unique geography and climate of Hawke's Bay and Gimlet Gravels in New Zealand create wines unlike any others? How does New Zealand Syrah differ from those from other regions? Why do many winemakers seem to have a special love for Chardonnay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Richard Painter, Winemaker for Te Awa Single Estate and Left Field wines. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights How does the geography of Gimblett Gravels impact the wines you get from Te Awa Wines? Which foods would make a good match for you to pair with the lighter style of Left Field Chardonnay? What prominent notes will you experience with Left Field Chardonnay? Which delicious pairings should you try with Left Field Sauvignon Blanc? What's the fascinating story behind the unique illustrations you'll find on Left Field wine labels? How does Chardonnay lend itself to the wide stylistic variations available to you? What particular style can you expect from Left Field Chardonnay versus Te Awa Estate Chardonnay? Why are goat cheese and Sauvignon Blanc a pairing a perfect pairing you should try? What unique characteristics will you find in Left Field Rosé? Should you cellar your Rosé? What differences will you taste between a New Zealand versus Australian Syrah? What can you expect from a Left Field Pinot Noir and Left Field Merlot? Why would you find that wine is a natural progression after studying geography? Key Takeaways I admire Richard's love of geography and soil: it's so fundamental to understanding and loving wine. This week, I'm trying his suggested pairing of fried snapper with lemon and a zesty cool-climate Chardonnay. He observed that Chardonnay is often considered a winemaker's wine since it can express so many staples and variations depending on the winemaker's decisions, and of course, the terroir. About Richard Painter Richard studied a Bachelor of Science majoring in Geography at Otago. Whilst living in Dunedin, he spent four years managing the legendary Bath St. Nightclub. During this stint in hospitality, Richard began attending wine clubs and tastings. He soon realized that not only did he really enjoy drinking wine but also that the process of making wine was intrinsically linked to soil science and climatology and therefore appeared to be a practical application of what he studied in Physical Geography. This burgeoning interest in wine took him to Lincoln University in 2006, to complete a Graduate Diploma in Winemaking and Viticulture. Richard started off his career in the wine industry working in vineyards in Central Otago, Canterbury and Nelson. During a year working at Neudorf Vineyard's in Nelson, he discovered an interest in Chardonnay and Pinot Noir and wanted to learn more about these wines. This led him to travel to Oregon to work for Owen Roe Winery and as fate would have it, ended up working in their facility in Washington State. Again his curiosity with different varietals was piqued and he fell in love with making (and naturally drinking) bold red wines, particularly Cabernet Sauvignon, Merlot blends and Syrah. This love of red wine is what brought Richard to Hawkes Bay as he wanted to work with fruit from the famous Gimblett Gravels sub-region. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/112.

How is Icewine different from other sweet wines? How does that change the way you drink it and pair with food? Which pairings work beyond dessert? How can you make delicious Icewine Slushies and pair them with chili chips and wasabi peas for an incredible flavour combination? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Karen King, co-owner of the Ice House Winery in Niagara. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What differences can you see in how different generations think about Icewine? Why shouldn't you save Icewine only for special occasions? How is the Ice House Winery Icewine different from others? How does Karen and Jaime's winemaking goal benefit you? What rule-breaking experience can you expect from the Ice House's Icewine Slushies? How can you make Icewine Slushies at home? What taste profile will you encounter when drinking Icewine Slushies? Why should try a pairing of Icewine with wasabi peas? Which surprising notes will you taste in the Ice House Riesling Icewine? What foods can you pair with Riesling Icewine? Which complex notes can you identify in Ice House Cabernet Sauvignon Icewine? Are there certain aspects of a wine that make it more suited for you to have at the end of a meal? How can Icewine make your other wines more interesting? How did being on The Big Decision catapult the Ice House Winery's popularity? Where can you find the Ice House Winery? Key Takeaways Karen reveals some interesting stats: 20% of wine lovers drink dessert wine, but 80% are interested in them as cocktails, particularly younger people. I think it's smart that she came up with a way to make icewine more accessible and have a broader reach with the slushies even though purists might be horrified. They lower the intensity of the flavour and sweetness making them more palatable. Her pairings of chilli chips and wasabi peas were simply brilliant with icewine. The combination of heat, salt, sweetness and acidity was a party for my mouth. Also try other chip flavours like chipotle, lime and jalapeno. I like her observation on high tone fruit like peach, pear, apricot in Vidal icewines versus the lower tone, more mellow fruit of a Cabernet-based icewine with notes of dark berries and cherries. About Karen King Karen King and her husband, Jamie Macfarlane are the co-owners of the Ice House Winery in Niagara. Karen has applied her business and sensory expertise to support Jamie's expertise as a master winemaker. He developed his unique award-winning Icewines through Karen's research that identified that consumers preferred a more balanced Icewine with a complex fruit-forward delivery that had a crisp rather than sweet finish. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/111.

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.