Unreserved Wine Talk

What do you need to know about Nova Scotia’s signature grape, L'Acadie blanc? What is Tidal Bay and why is it Canada's first stylistic appellation? Why is one Nova Scotia winery burying barrels of wine underground? Which travel tips should you keep in mind when you visit Nova Scotia wineries? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Savoury, a certified sommelier and instructor of culinary and tourism studies at the Nova Scotia Community College.   Highlights Why can you taste many different fruit flavours in some wines? How much are you contributing to the economy by buying Canadian wine? What do you need to know about Nova Scotia’s signature grape, L'Acadie blanc? How can you experience the creative spirit of winemakers through Tidal Bay wines? Which grapes will you encounter in Tidal Bay wines? How did the Tidal Bay standards first come about? Would you find organic wines from Nova Scotia? Can you buy Nova Scotia wines in the LCBO? Why should you add your voice to the Free My Grapes movement? Where can you find the grape growers who supply Nova Scotia wineries located? What contribution do Nova Scotia growers make to job creation? Which types of wine can you enjoy from Nova Scotia wineries? Why is one Nova Scotia winery burying barrels of wine underground? Why should you visit Luckett Vineyards? What might you be getting wrong about Nova Scotia wine? How did unexpectedly low temperatures in Spring 2018 impact Nova Scotia wineries? What flavour profile and food pairings can you expect with Lightfoot & Wolfville’s Ancienne Chardonnay, Avondale Sky Lady Slipper, Planters Ridge Rosé and Benjamin Bridge Nova 7? Why should you take a trip to a Nova Scotia winery? How did Amy become intrigued by the world of wine? When did Amy fall in love with Nova Scotia wine?   About Amy Savoury Amy Savoury is a certified sommelier and instructor of culinary and tourism studies at the Nova Scotia Community College. She leads tastings of Nova Scotia wines for restaurant staff around the province as well as other educational seminars on behalf of “Taste of Nova Scotia” through the support of the Department of Agriculture.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/78.

How does the 100 point scale make wine scores easier for you to interpret? How can you drink better wines by finding a wine critic whose style you like? How does grade inflation affect you as a wine lover? Why is taking an online wine course often better than an in-person course? In this episode of the Unreserved Wine Talk podcast, I'm sharing a conversation I originally had with Pete & Vino Mike on their podcast, That Wine Pod.   Highlights What’s my take on the best wine? Why should you look at organic and biodynamic wines on a spectrum? How does the 100 point scale make wine scores easier for you to interpret? Do wine scores on the 100 point scale correlate with typical school grading scales? Why did I wait until 5 years into my wine writing career to start scoring wine? How can you benefit from finding a wine critic whose style you like? How do I choose which wines to rate? Why has wine scoring become the norm? How does grade inflation affect you as a wine lover? Do you need to pay attention to wine critics? What impact has social media had on your access to wine writers? How do you learn about wine in my online course? What benefits do you get from an online wine course over an in-person course? Which interesting wine and cheese pairings will you learn about in my upcoming course? What do I wish I could change about the wine world? When should you follow your wine with eggs?   About Pete and Vino Mike Pete has been in the wine industry for over 15 years as a wine retail store manager, owner, and strategic consultant in the thriving Chicago food and beverage industry. He has three kids, is a long-distance runner and coach, and hosts other podcasts including the FatMan Chronicles, The No Fear Project, and Be Better Today. Michael Matonte aka Vino Mike has more than twenty years experience as a fine dining manager and wine retail store manager also in Chicago. He passed the Court of Master Sommeliers challenging Advanced Sommelier exam in 2009. He’s the father of one son and plays the trumpet, trombone and euphonium.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/77.

What’s it like serving wine to celebrities like Mariah Carey, Jay-Z, Beyonce and Miley Cyrus? How is being a sommelier different when you work at a Michelin-starred restaurant, especially when you're just 21 years old? Why is the wine world still largely an old boys club and how does that impact the wines you drink? Which shocking ingredients might you find in some non-organic wines? In this episode of the Unreserved Wine Talk podcast, we're chatting with Victoria James, author, restauranteur and the youngest person in the world to pass the certified sommelier exam with the Court of Master Sommeliers. Highlights What’s it like managing celebrity clientele while working in the upscale restaurant industry? What was the most expensive bottle of wine Victoria has ever sold? Why was Victoria's Christmas season encounter with Mariah Carey so bizarre? How can you build yourself up and create your own sense of importance? Which shocking ingredients might you find in some non-organic wines? What is it like for you to work at a Michelin starred restaurant at 21 years old? Why did Victoria want to reclaim the term “wine girl”? How did the Me Too Movement play a role in getting Wine Girl written? Was Victoria aware of the impact Wine Girl would make, especially on women? Why did Victoria decide to write her memoir even though she’s still in her 20s? Will you see people’s real names in Victoria's memoir? How has Wine Girl positively impacted readers? Why were the potential negative implications of putting her story out there were totally worth it for Victoria? What type of insidious effects do women in the wine and restaurant worlds often experience after going public with their stories? Is diversity well-represented in the wine and restaurant industries? What is the impact on you as a restaurant diner when wine lists are curated by the old boys’ club? What will you learn about rosé from reading Drink Pink? How is COTE restaurant adapting to changes caused by the pandemic? What new wine experiences can you have when you order COTE for delivery? How can you keep yourself from going stir-crazy while sheltering in place? What new innovations will you experience with a book tour during the pandemic? About Victoria James Victoria James is the Beverage Director and Partner at COTE and recently received a James Beard nomination for "Outstanding Wine Program." She has worked in restaurants since she was thir­teen, fell in love with wine and when she was twenty-one became certified as a sommelier. She has worked at some of the most prestigious restaurants in New York City including Marea and Aureole. Victoria’s name has appeared on many no­table lists: Forbes "30 Under 30," Food & Wine's "2018 Sommelier of the Year," Zagat’s “30 Under 30,” Wine Enthusiast’s “40 Under 40,” Wine & Spirits’ “Best New Sommeliers,” and The Back Label declared her “New York’s Youngest Sommelier.” She is the author of DRINK PINK, A Celebration of Rosé (2017, HarperCollins) and the upcoming book WINE GIRL (March 2020, Ecco/HarperCollins). She also has a print column for Forbes magazine, "Buy, Hold, Sell," and has contributed to Cosmopolitan, Munchies and Bon Appétit. Along with COTE's General Manager (Amy Zhou) and Events Director (Cynthia Cheng), she has founded WINE EMPOWERED, a non-profit that aims to diversify the hospitality industry by offering free wine classes to women and minorities.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/76.

What profound impact does buying your local wine have on your economy? Why will supporting the "Free My Grapes" campaign improve your choice and access to wine? How have Ontario wines changed since the 80s? What are the biggest challenges facing the Canadian wine industry? In this episode of the Unreserved Wine Talk podcast, we're chatting with Klaus Reif of Niagara-on-the-Lake's Reif Winery. Highlights How is the younger generation of Ontario winemakers impacting the industry? How has the perception of Ontario wines changed since the 80s? What are the four stages in the evolution of Niagara winemaking? What can you look forward to on a visit to Reif winery? As a wine lover, why should you try Vinea Liqueur? How can you make a Vinea Royale? Where can you get a bottle of Vinea? What new developments should you look out for on the Ontario wine scene? What are the biggest challenges facing the Ontario wine industry? How does "Free My Grapes" help Canadian wine lovers and winemakers? Why should you support your local wine industry? What filet mignon and smoked salmon wine pairings are must-try according to Klaus? Why is marketing critical in the wine world? Why do you have to be careful when using an aerator with old wine? How do Niagara winemakers work together as an industry? What were the four phases of Ontario winemaking from Klaus’ perspective? Why did Robert Mondavi approach Klaus in London? Which race car driver would Klaus love to share a bottle of wine with? Which wine gadget is Klaus’ single most important tool? About Klaus Reif Klaus Reif, of Reif Vineyards in Niagara, comes from twelve generations of winemaking. He grew up on a family vineyard in Germany but in 1978, he visited his uncle Ewald who had started a winery in Niagara-on-the-Lake, Ontario. Klaus loved the region, so after completing oenology studies at several respected institutions, he returned in 1987 to take over winemaking at his uncle’s winery. In 1989, winemaker Roberto Didomenico joined him, and Klaus is now president of the winery, though he stays active in the winemaking.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/75.

Have you tasted an Argentine Malbec? Which foods pair best with Malbec? Why is Malbec more like Pinot Noir than Cabernet? What are the health benefits of wine? In this episode of the Unreserved Wine Talk podcast, we're chatting with Dr. Laura Catena, a fourth-generation Argentine vintner, physician and author. Highlights How does Laura's scientific approach to winemaking improve the taste of the Malbecs you drink? What is the significance of the pyramid-style of the Catena winery? Why is Malbec the flagship grape of Argentina? What differences can you see in the popularity of Argentine wine over the past two decades? What flavours do you taste in Catena Malbec and Cabernet Franc? Why is Malbec so easy for you to pair with a wide variety of foods? What will you learn from Vino Argentino on your journey as a wine enthusiast? How does Vino Argentino help you to but Argentine wines and pair them with food? How does Laura describe her first hundred-point wine, Adrianna Vineyard Fortuna Terrae Malbec? What aspects of the Fortuna Terrae parcel lead to cellar-worthy wines? Why is your Torrontes taste experience uniquely Argentine? Can you taste a difference with high altitude wines? How can you explore new regions through the Appellation line of wines? What advice does Laura have about wine and your health? Why does moderation look different for each person? When did Laura realize she wanted to join the family winery despite her medical career? How did El Nino cause the worst moment of Laura’s winemaking career? What was the best moment of Laura’s winemaking career so far?   About Dr. Laura Catena Laura Catena is a fourth generation Argentine vintner, physician and author. Catena’s great grandfather founded the Catena winery in Mendoza in 1902 after emigrating from Italy. Her father, Nicolas Catena Zapata, often referred to as “the Robert Mondavi of Argentina,” helped facilitate the ascent of Argentine Malbec onto the world stage. Born in Mendoza, Argentina, Laura graduated magna cum laude from Harvard University and has a Medical Doctor degree from Stanford University. Laura combines a strong science background with a passion for her family winery. She is currently managing director of Bodega Catena Zapata and her own Luca Wines in Mendoza, as well as a practicing Emergency Medicine physician in San Francisco. Laura has been called the “face” of Argentine wine. She has traveled the globe to lecture about Argentine wines and viticulture and has been an invited speaker at the American Society of Wine Educators, Decanter Fine Wine Encounter, The Smithsonian and the Vancouver Playhouse among others. In 2010 Laura Catena released her book Vino Argentino, An Insider’s Guide to the Wines and Wine Country of Argentina (Chronicle Books), the first book about Argentine wine by a U.S. publisher. Dave McIntyre of The Washington Post wrote: “Vino Argentino is a mouthwatering introduction to the wines and culture of Argentina.”   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/74.

What makes you a supertaster? Does supertaster status play a role outside of wine tasting? How does age affect our senses of smell and taste? Why is mouthfeel an important aspect of a wine’s appeal? Why should you describe wine by sensation, rather than compound? In this episode of the Unreserved Wine Talk podcast, we're chatting with Dr. Gary Pickering, the inventor of the white wine mouthfeel wheel and the supertasting kit, and co-developer of the Wine Aroma Kits.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/73.   Highlights Why could being a supertaster have a negative impact on your health? How does being a supertaster correlate with your alcohol consumption? As a woman, how much more likely are you to be a supertaster? What advantages do you have as a woman, when it comes to tasting wine? How can the Wine Awakenings Aroma Kit improve your wine-drinking experience? Why is the Wine Mouthfeel Wheel an essential tool for wine lovers, winemakers and researchers? How are texture and body related to each other? Is mouthfeel connected to tannins? When you hear about ripe/unripe tannin, what does that really mean? How do super tasters rate wine compared to average ratings?   About Dr. Gary Pickering Dr. Gary Pickering, a Professor of Wine Science and researcher at Brock University’s Cool Climate Oenology and Viticulture Institute, in Niagara, Canada. He holds a doctorate in Wine Science from Lincoln University in Canterbury, and prior to his current appointment was a lecturer at Charles Stuart University in Australia and senior lecturer and research manager at the Eastern Institute of Technology in New Zealand. His teaching and research focus on wine flavour, sensory science and development of novel wine products and processes, and he has published over 100 papers, patents, book chapters and conference proceedings. Gary is the recipient of a number of research awards, is passionate about wine and wine education, and is working on a number of books. Gary is the inventor of the white wine mouthfeel wheel and the supertasting kit and is co-developer of the Wine Aroma Kits. In addition to his work as President of Picksen International Inc, Gary serves as an international wine judge, most recently for Cuvee and InterVin. He also enjoys a good glass of wine!

What is orange wine? How does fermenting with the stems and leave give you a more complex flavour profile? Can you find orange wine on restaurant wine lists? Which types of food should you pair with orange wine? In this episode of the Unreserved Wine Talk podcast, we're chatting with Ann Sperling, winegrower and Director of Winemaking and Viticulture at Southbrook Vineyards.   Highlights How does orange wine give you a glimpse into ancient wines? Why would you see less waste from the winemaking process with orange wine? How long can you expect your orange wine to last with no added sulphites? Why are you seeing an uptick in interest in orange wine? Why is the Vidal grape such a good varietal for orange wine? Why do you experience a savoury flavour profile with orange wine? Where can you buy Southbrook orange wine? Do orange wines mask the terroir and their grapes? Why was it important to have the Vintners Quality Alliance (VQA) recognise orange wines in their own category? What’s the next step in the evolution of the making and distribution of orange wines? What’s the difference between orange wines and natural wines? Why should you buy local when it comes to wine? How is the winemaking process different for natural wines like those produced at Southbrook? Other than Vidal, which grapes are well-suited for orange wine? Do orange wines have to be organic? What is unique about the Seriously Cool line of wines? What sommelier secret should you know about pairing orange wines? What flavour profile will you experience with Seriously Cool Chardonnay, Red Wine Blend and Rosé? Why did Ann feel so strongly about orange wine having its own category with the VQA? Where does Ann see the orange wine category growing into? About Ann Sperling Ann Sperling was raised on a vineyard, where her family has grown grapes since the 1850s; her great-grandparents planted grapes in British Columbia’s Okanagan Valley. “I had a miniature version of every conceivable farm tool—a child-sized hoe and so on—so that I could help with almost every part of growing the vines,” she says. She remembers yearning to be older so that she could do even more of the farming. At dinner, the family ate and drank what they grew, and analyzed it for freshness, ripeness and balance, which helped her to develop her tasting ability. Having grown up among the vines, she says she has an intuitive feel for them: she can walk into any vineyard around the world, and within seconds assess its age and vitality. Considered a leading force in the Canadian movement towards organic and biodynamic fine winemaking, Ann has over two decades of experience in winegrowing, winemaking and consulting for successful winery startups. Ann prefers to think of herself as a “Winegrower,” instead of a winemaker. This vineyard-centric ideology is passionately applied to every facet of Southbrook’s winemaking philosophy, including its organic and biodynamic grape-growing practices, and gentle handling in the winery.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/72.

What defines an icon wine? What are the hottest trends in BC wines right now? Which British Columbia wines are worth adding to your cellar? What will surprise you about BC wines? In this episode of the Unreserved Wine Talk podcast, we're chatting with John Schreiner, author of Icon: Flagship Wines from British Columbia's Best Wineries, whom I consider to be the godfather of Canadian wine writing.   Highlights Why should you pay attention to the BC wine industry, despite how young it is? How does BC have an advantage over other wine-growing regions? What flavour profiles can you look out for in some of John’s favourite icon wines? How does the changing approach to British Columbia (BC) viticulture translate to your palate? Where can you find the Similkameen Valley? Why did John include Vanessa Vineyard's Meritage to his Icon list? How can you taste wine like an experienced wine writer? What history do you bring to your cellar when you buy an icon wine? Why should you invest in a bottle of Merlot or Chardonnay from CheckMate Artisanal Winery? What makes Hester Creek Estate Winery’s The Judge a must-have addition for your cellar? How can you see the winemaker’s personality come out in Cassini Cellars’ The Godfather? Why is Riesling the best white wine to age? How did a minor cork adventure start John’s wine-loving journey? What inspired John’s transition from business reporter to wine writer? How does John see the BC wine region and industry evolving over the next 5-10 years? Why did John dedicate Icon to the winemaker at Mission Hills? Why would John want to share a bottle of wine with Winston Churchill?   About John Schreiner John Schreiner is a prolific and seasoned wine writer. Beginning with regular wine columns in the Financial Post and the Vancouver Sun in 1974, he published his first book, The World of Canadian Wines, in 1984 and has since written fourteen books on Canada’s and British Columbia’s wines and wine culture. He is a celebrated member of both national and regional wine communities across Canada and has judged in wine competitions in North America and abroad. He lives in Vancouver, where he maintains his own expansive wine collection.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/71.

Do all wines taste better with time? What similarities are there between winemaking and cheese-making? Why is Zinfandel your perfect summer drink? How does dry farming impact the flavour of wine? In this episode of the Unreserved Wine Talk podcast, we're chatting with one of the wittiest, smartest winemakers, John Williams, winemaker and owner at Frog's Leap Winery, about the unique benefits of organic winemaking and dry farming.   Highlights What makes Napa Valley such a diverse region despite its small geographical area? Why should you visit Rutherford in the Napa Valley? How is Rutherford particularly well-suited for Cabernet? How did Frog’s Leap Winery get its name? What sense of personality will you get from Frog’s Leap’s packaging and branding? Why should you join the Fellowship of the Frog? Is Frog’s Leap wine organic? Why is the Frog’s Leap Sauvignon Blanc held up to such a high standard? What tasting notes should you look out for with the Frog’s Leap Sauvignon Blanc? How can you make a fantastic food pairing with the Frog’s Leap Sauvignon Blanc? How does co-fermentation affect the flavour of wine? What is dry farming? How does dry farming impact the flavour of wine? Is dry farming advantageous in periods of lower rainfall? Why should you save a case of Frog’s Leap wine? Why should you renew your love for Merlot? What types of versatile food pairings can you have with Merlot more than other wines? How do you experience Rutherford dust when drinking Frog’s Leap Cabernet?   About John Williams John Williams made his first pilgrimage to Napa Valley in the early 1970s and began making wine for a little-known winery called “Stag’s Leap Wine Cellars.” He met physician Larry Turley while camping out illegally on his property, which was a former frog raising farm. In 1976, John and his now friend Larry Turley made their first barrel of wine at the “Frog Farm” with “borrowed” grapes from Stag’s Leap, and coined the name “Frog’s Leap” as an inside joke. In 1981, John and Larry decided to get serious and the rest, as they say, is history. As the motto says, Time’s Fun When You’re Having Flies!   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/70.

Should you hold firm to plans for travelling to wine regions in the near future? How are winery visits being impacted by quarantine restrictions? Can you still attend major wine events? How can you take advantage of online classes to continue to enjoy wine tasting experiences? In this episode of the Unreserved Wine Talk podcast, we're talking about how wineries and restaurants have been impacted by the current state of public health, and what we can do to support them and still maintain our safety and health. Highlights How can you limit your anxiety around news? Do you have to stop dining out at restaurants (provided they're still open in your area)? What steps can you take to limit person-to-person contact? Why shouldn’t you add certain types of vodka to your hand-sanitising routine? What hand washing tips do you need to remember when interacting with other people? What social distancing restrictions apply to you in the San Francisco Bay Area? How are restaurant patrons being impacted in Beijing and Italy? How have restaurants’ business performance suffered in cities with high incidence numbers? What impact does large event cancellations have on local restaurants? How will Bordeaux négociants change their en primeur tasting week? What boom are optimists predicting you’ll see by the end of the year? Why is the Australian wine industry experiencing a massive drop in sales? What can you expect to experience at the Vancouver Wine Festival? How are restaurant workers at a particular disadvantage during lockdowns and quarantines? What impact will you see on the supply chain of wine retailers? Will you see innovation opportunities in the restaurant and wine industry?   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/69.