Unreserved Wine Talk

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.

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.