
Unreserved Wine Talk
The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feels to compete in the nerve-wracking World's Best Sommelier Competition, the shadowy underground of wine forgery, the zany tactics of a winemaker who hosted a funeral for cork, and more. Nestled in these colourful stories are practical tips on how to choose wine from a restaurant list, pair it with food and spot great values in the liquor store.
Every second episode, Natalie goes solo with an unfiltered, personal reflection on wine. She'll share with you how it feels to be a woman in what is still a largely male-dominated field, her gut reaction to the latest health study that says no amount of alcohol consumption is safe and her journey in writing her next book. She'll reveal these vulnerable, sometimes embarrassing, stories with tipsy wit and wisdom that she's soaked up from 20 years of writing about wine.
This podcast is for wine lovers from novices to well-cellared aficionados.
Latest episodes

Oct 16, 2024 • 47min
307: Umami, Petrol and Vegetal Aromas Behind the Glass in the Chemical and Sensorial Terroir of Wine Tasting with Gus Zhu
Can you learn to appreciate aromas such as spice, petrol, and even gamey or foxy notes in wine? And would you want to, or should you? How can you better understand the taste of umami in what you eat and drink? How do culture and lifestyle influence your perception of the aromas and taste of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine, Gus Zhu. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights What was the moment Gus realized he wanted to make wine his career? How did it feel to become the first Chinese Master of Wine (MW)? Which aspects of Gus’ multicultural education helped him pass his MW exam on the first try? What is Gus’ book, Behind the Glass, about? What makes Behind the Glass different from other books on wine science? What are chemical terroir and sensorial terroir? What was the most surprising thing Gus learned while researching and writing Behind the Glass? Why is the concept of the “tongue map” wrong, and what do we now know about how our tastebuds work? How can you better understand the taste of umami? Can you learn to appreciate vegetal and herbal aromas in wine? How do terpenes present in wine aromas, and why do people like them? Why might supertasters be at a disadvantage in the modern world? How do culture and lifestyle influence your perception of the aromas and taste of wine? Key Takeaways As Gus explains, we evolved to reject certain smells for our survival. For example, if a plant or fruit or food smells vegetal, it's a sign of under ripeness so it either doesn’t taste good or isn’t nutritious enough for consumption. In some cases, it could mean that it’s poisonous. So it makes sense then that we may not like vegetal aromas in wine. In Asian countries, Gus says, they have a longer history with fermented food and drink. They also don’t over season or over cook protein dishes so that the taste of umami remains. Umami comes from the amino acids in protein, but we often get confused because we combine our proteins with fat, salt, and other things. If you barbecue a mushroom and don’t season it, the juice or broth released in the little dent in the mushroom is a savory, yummy, umami taste. Gus believes that we should pay more attention to what we eat and drink. He believes that people who like the Chinese experience a more diverse range of flavours and develop a greater appreciation for them. Similarly, we develop a greater vocabulary to express what we’re eating and drinking when we think about it. About Gus Zhu Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world. To learn more, visit https://www.nataliemaclean.com/307.

Oct 9, 2024 • 42min
306: Wine and Folklore Share Terroir and Storytelling with Jo Penn Author of Blood Vintage
How far would you go for that first evocative taste of an elusive wine? Why should you try wines and books outside your comfort zone? How is folklore as rooted in a sense of place as much as wine is? In this episode of the Unreserved Wine Talk podcast, I'm chatting with the New York Times and USA Today bestselling author Jo Penn. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights What’s the significance of terroir and what are the parallels with a writer’s voice? How did Jo make sure to capture the sensory details when writing Blood Vintage? Why does Jo recommend watching the TV show Drops of God? How did Jo weave folklore and pagan rituals into Blood Vintage? What is the genre of "folk horror,” and how does it differ from traditional horror? What was the most difficult part off writing Blood Vintage? Why did Jo decide to launch Blood Vintage through Kickstarter? If Jo could share a bottle of wine with anyone, who would it be, and what wine would they open? Why should you try wines outside your comfort zone? Key Takeaways As Jo asks, what will we do for that one more taste, especially of your first great wine that turned you on to wine? Some people spend their lives and fortunes chasing after certain tastes, which is why they get suckered into buying fake bottles for hundreds of thousands of dollars. It’s a thin, blurry line between obsession and addiction. Sometimes, it’s not simply the taste that compels us; it’s also the experience of recapturing another time, perhaps with a friend or loved one. Jo is an advocate of encouraging people to try different kinds of wine, without being intimidated by the descriptions that some of us wine writers can use when we get carried away with esoteric or florid prose. Rein it in, Nat! Visiting smaller vineyards is an excellent way to try new wines and to support local winemakers. My advice is parallel to Jo’s when it comes to books. Try something outside your reading genre once in a while. I was pleasantly surprised at how much I enjoyed her folk horror novel. It expanded my literary taste buds. Jo explains that folklore includes the traditional beliefs, rituals and superstitions connected to a certain area. It's rooted in the community and very much terroir-based, like wine. For example, in her area of England they have the Green Man which is the face of a fertility god covered in vine leaves. It appears in a lot of their cathedrals with the odd juxtaposition of Christianity and ancient fertility god. What connects them is the place. About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, travel memoirs, and short stories. She’s also an award-winning podcaster. She has a Master's in Theology from the University of Oxford. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard. To learn more, visit https://www.nataliemaclean.com/306.

Oct 2, 2024 • 42min
305: Blending Biodynamics and Suspense with Jo Penn Author of Blood Vintage
Why is biodynamic viticulture sometimes associated with dark magic or the occult? Why is using wine in religious rituals as a sacrament considered normal for many people, but taking it beyond that is not? Why are wines from England becoming increasingly popular? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jo Penn, the New York Times and USA Today bestselling author, about her latest novel, Blood Vintage, set in an English vineyard. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights What were the most memorable aspects of the Pinot Noir tours Jo attended in South Otago while living in New Zealand? Which New Zealand foods pair best with their Pinot Noirs? What is Jo’s new book, Blood Vintage, about? Which wines would Jo and I pair with Blood Vintage? How did Jo find the inspiration for writing Blood Vintage? What’s behind the rise of English wines? How did a high school performance of Euripides' "The Bacchae" influence Jo’s writing of Blood Vintage? What are some of the ways that people can get injured or die working in a vineyard? What did Jo learn about biodynamic winemaking from visiting Limeburn Hill Vineyard? Why is biodynamic winemaking sometimes associated with the occult? How might you experience the differences between the taste of a biodynamic wine versus a conventionally produced wine? What was the most surprising thing Jo learned about winemaking while writing Blood Vintage? Key Takeaways Jo shares her experience visiting a biodynamic vineyard, where various preparations were made from animal stomachs, intestines, and skulls, as well as plants like Yarrow and chamomile. Some people hear about these practices and think they’re strange. Others view the vineyard as an ecosystem where they’re trying to infuse a sense of place into every single drop of the wine. In both Christianity and Judaism, but taking it further to a different plane of consciousness, like some of the ancient Celtic celebrations tied to nature and fertility she explores in the book, is often considered outside the norm. Climate change has made the south of England similar to the Champagne region in France in terms of the warmth needed to ripen grapes. The UK now produces about 8 to 10 million bottles annually from 800 vineyards. English sparkling wines are winning the awards, and in many blind tastings, they're often placing ahead of French bibblies. Champagne producers are also buying English vineyards. About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, travel memoirs, and short stories. She’s also an award-winning podcaster. She has a Master's in Theology from the University of Oxford. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard. To learn more, visit https://www.nataliemaclean.com/305.

Sep 25, 2024 • 38min
304: Rioja Wines Blend the Past and Present with Adam Lechmere
How has Rioja's famous architecture impacted tourism and the international perception of Rioja wines? How does Rioja wine style change in a vintage characterized as an Atlantic year versus a Mediterranean year? How did oak aging become so fundamental to the identity of Rioja wines? What’s driving the resurgence of traditional aging methods, such as concrete tanks? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Lechmere, editor of The Smart Traveler's Wine Guide to Rioja, among other books in this series. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Two of you will win a copy of his terrific new book, Rioja: The Smart Traveller's Wine Guide. To qualify, email me at natalie@nataliemaclean.com and let me know you've posted a podcast review. I'll choose two people randomly from those who contact me. Good luck! Highlights Where did the Rioja focus on oak aging develop? How do the characteristics imparted by American versus French oak differ? What do you need to know about the classifications and label regulations for Rioja wine? What’s driving the resurgence of older aging methods, such as concrete tanks? How can you differentiate between French Grenache and Spanish Garnacha? What are some of the key distinguishing characteristics between Tempranillo and Cabernet Sauvignon? What makes a great vintage in Rioja? How has Rioja's famous architecture impacted tourism and the international perception of Rioja wines? Which changes does Adam see coming in Rioja's future? Key Takeaways Rioja wines are categorized according to the time they spend aging in oak barrels. American oak is particularly well suited for the country’s flagship red grape, Tempranillo, because it has a slightly wider grain than French oak, so it imparts more flavors. The resurgence of traditional aging methods, such as concrete tanks, has been driven by changing global trends in wine styles. It's also that Rioja winemakers are forward-looking in their experimentation because they're such pioneers. You'll find more opulence and generosity in a Mediterranean year, whereas Atlantic-influenced years are more precise and slightly less opulent. Rioja's architecture has been so famous for so long that it’s hard to know whether tourists visit primarily because of the architecture or the wine. About Adam Lechmere Adam Lechmere is the publishing director of Academie du Vin Library, contributing editor to Club Oenologique, and general manager of the Academie du Vin Foundation, a charity dedicated to improving diversity in wine and hospitality worldwide. Formerly editor of Decanter.com, which he launched in 2000, he has been writing about wine for 25 years, contributing to Decanter, World of Fine Wine, Meininger’s, janeanson.com, the Guardian and other publications; at the end of 2018, he launched Club Oenologique. To learn more, visit https://www.nataliemaclean.com/304.

Sep 18, 2024 • 40min
303: Rioja's Magical Wine, Medieval History and Modern Architecture with Adam Lechmere, The Smart Traveler's Wine Guide
What makes the Rioja region of Spain a must-visit destination for wine lovers? What are the best food pairings for Rioja wines? What’s the sticky history behind the Battle of Wine festival in La Rioja? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Lechmere, editor of The Smart Traveler's Wine Guide to Rioja, among other books in this series. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Two of you will win a copy of the terrific new book, The Smart Traveller's Wine Guide to Rioja, written by Fintan Kerr and edited by our guest Adam Lechemere. To qualify, email me at natalie@nataliemaclean.com and let me know you've posted a podcast review. I'll choose two people randomly from those who contact me. Good luck! Highlights What was it like to interview the famous movie director and winery owner Francis Ford Coppola? Are there parallels between the worlds of wine and film? Why did documentary filmmaker Jonathan Nossiter walk out of his interview with Adam? Why was Adam banned twice from Château Latour? What surprising insight did Adam learn while editing The Smart Traveller's Wine Guide to Rioja? How is The Smart Traveler's Wine Guide written especially for wine-interested tourists? What's the biggest misconception people have about Rioja and its wines? Where is Rioja geographically located? What are some of the culinary traditions you can enjoy in Logroño, the capital of La Rioja? Which Rioja and tapas pairings should you try? What’s the history behind the Battle of Wine and El Barrio de la Estación de Haro? Key Takeaways What they do so brilliantly in Rioja is combine traditional winemaking and outstanding wines with ultra-modern, avant-garde buildings often next door to ancient, gorgeous medieval churches. Lamb and Rioja is a brilliant combination, according to Adam and I agree. The rule of thumb for any wine region is to pair it with the food that's made in the region. What grows together, goes together. When you have lots of anything that is also your livelihood, you celebrate it. The Battle of Wine festival is a series of processions that begins about a week before on the 23rd of June, and it culminates with everybody going up onto the hill to what they call the temple. Like a lot of these festivals, it goes back into the mists of time and people don't know exactly how it started. About Adam Lechmere Adam Lechmere is the publishing director of Academie du Vin Library, contributing editor to Club Oenologique, and general manager of the Academie du Vin Foundation, a charity dedicated to improving diversity in wine and hospitality worldwide. Formerly editor of Decanter.com, which he launched in 2000, he has been writing about wine for 25 years, contributing to Decanter, World of Fine Wine, Meininger’s, janeanson.com, the Guardian and other publications; at the end of 2018, he launched Club Oenologique. To learn more, visit https://www.nataliemaclean.com/303.

Sep 11, 2024 • 51min
302: The Rise of Southwestern Ontario Wines with Martin Janz, Winemaker at Pelee Island Winery
Why is winemaking always a challenge, no matter how long you’ve been doing it? How are wind machines used to mitigate the negative impact of cold weather? How does Pelee Island’s biodiversity influence the brand and winery? Why is it important for winemakers to respect the natural environment? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Martin Janz, the chief winemaker at Pelee Island Winery in Southwestern Ontario. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Three of you will each win a fabulous bottle of LOLA Light Rosé from Pelee Island Winery. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck! Highlights How did Martin realize he wanted to become a winemaker? What was it like growing up in the family winery and getting involved from a young age? Why did Martin decide to join Pelee Island Winery in Canada, and what has kept him there for 30 years? How does Martin challenge himself as a winemaker after 30 years at Pelee Island Winery? What happens if you don’t take the top off of a steel tank when filtering wine? Why is Pelee Island often overlooked as a wine region when people think about Ontario wines? How does the relatively warmer climate on Pelee Island impact the type and quality of wines produced? Does Pelee Island Winery utilize special strategies to mitigate the cold impact in the winter? How do the the flora and fauna feature on Pelee Island wines? Why it is important for winemakers to respect the natural environment? How did Martin pack so much flavour into Pelee Island Winery LOLA Light Rosé despite it having low alcohol content? Which grapes are blended into LOLA Light Rosé and which foods would pair well with it? What are Martin's top two tips for visitors to Pelee Island and other local wineries? If Martin could share a bottle of wine with anyone, why would he choose Anthony Bourdain and which wine would he choose? Key Takeaways If you make wine, every year is a challenge. He doesn’t want to follow the same recipe every year to get the exact same product. Every year is a little bit different. Wind machines take the cold air off the floor of the vineyard and then bring in warm air because hot air rises and can actually raise the temperature by two to three degrees. Pelee Island’s labels feature local flora and fauna, reflecting it's rich and unique biodiversity. As a winemaker, Martin believes that it should be an automatic response to respect nature. That’s why they don’t use synthetic insecticides and pesticides. About Martin Janz Born in Germany, Martin Janz is the esteemed winemaker at Pelee Island Winery & Vineyards Inc., where he combines tradition with innovation to craft exceptional wines. Martin's approach to winemaking is rooted in a profound respect for the terroir of Pelee Island, allowing the unique characteristics of the region's grapes to shine through in every bottle. To learn more, visit https://www.nataliemaclean.com/302.

Sep 4, 2024 • 42min
301: How Alcohol Fuels Innovation and Group Cohesion with Edward Slingerland
What is the connection between alcohol and innovation? How does alcohol help enhance trust and cooperation? Why is it important not to think about alcohol consumption through a medical lens alone? In this episode of the Unreserved Wine Talk podcast, I’m chatting with Edward Slingerland, a professor of philosophy at the University of British Columbia and the author of Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What’s Edward's take on the quote attributed to Ernest Hemingway about writing drunk and editing sober? How did Edward use this strategy when writing the book proposal for "Drunk"? What role did alcohol play in Edward’s first lecture as a graduate student? How did the first pub on the University of British Columbia campus lead to a major research collaboration on the evolution of religion? What is the "Ballmer Peak," and how does it relate to alcohol and creativity? How does alcohol help enhance trust and cooperation in large-scale societies? Why did problem drinking increase significantly during the pandemic? What was the most surprising insight Edward discovered while writing "Drunk"? Why is it inadequate to look at alcohol consumption through a medical lens alone? What are the three objects Edward would include in a museum exhibit about himself? Who would Edward most want to share a bottle of wine with? Key Takeaways What is the connection between alcohol and innovation? It’s a double effect in enhancing individual creativity and reducing inhibitions. Alcohol also enhances group creativity because individual members are more creative. They’re also less nervous about saying something that your prefrontal cortex would judge as not worthy when perhaps it’s a great idea. We have to recognize both the dangers and the benefits of alcohol to make intelligent decisions about how to use it. About Edward Slingerland Edward Slingerland is a Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. He is also Director of the Database of Religious History. Dr. Slingerland is the author of several academic monographs and edited volumes, a major translation of the Analects of Confucius, and approximately fifty book chapters, reviews, and articles in top academic journals in a wide range of fields. To learn more, visit https://www.nataliemaclean.com/301.

Aug 28, 2024 • 44min
300: How Wine Fosters Creativity, Trust and Sociability with Edward Slingerland, Author of Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization
How does alcohol, especially wine, foster our creativity, trustingness, and sociability? What does the “beer before bread” hypothesis suggest about alcohol's role in the development of civilization? Should there be different minimum drinking ages for wine and beer versus spirits? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Edward Slingerland, a professor of philosophy at the University of British Columbia and the author of Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What drew Edward to study the history of drunkenness? What does the “beer before bread” hypothesis suggest about how our desire to drink alcohol led to civilization? Why was ancient beer production so costly? What is the "Asian flushing syndrome" and why does Edward think it developed? Why does Edward consider the prefrontal cortex to be the enemy of creativity? How have we removed the inherent safety features of alcohol over thousands of years of evolution? Should there be different minimum drinking ages for wine/beer versus spirits? What makes wine the king of intoxicants? How does alcohol affect the prefrontal cortex? When does creativity peak relative to blood alcohol content? Key Takeaways Edward observes that alcohol stimulates the pro-social chemicals in our body, like serotonin and endorphin, that make us feel expansive and kind of feel good about ourselves and more kindly disposed toward other people. One of the brain regions that it quiets is the prefrontal cortex. The traditional story is that alcohol is a result of an evolutionary or historical accident. But since then, archeologists believe that maybe the story was the other way around. The draw for hunter-gatherers to settle down and cultivate crops was not bread. It was beer. This is the so-called beer before bread hypothesis. Edward observes that once distilled liquors became available on a large scale, the dangers of alcohol in the super potent form became greater because it can overwhelm our system and you can go from being sober to being really dangerously drunk in 10 or 15 minutes. Edward doesn’t think people should be allowed to drink distilled liquor until well into their 20s. About Edward Slingerland Edward Slingerland is a Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. He is also Director of the Database of Religious History. Dr. Slingerland is the author of several academic monographs and edited volumes, a major translation of the Analects of Confucius, and approximately fifty book chapters, reviews, and articles in top academic journals in a wide range of fields. To learn more, visit https://www.nataliemaclean.com/300.

Aug 21, 2024 • 43min
299: Beyond Eurocentric Wine and Food Pairings + Sonoma's Hidden Gems with Winemaker Theresa Heredia
Why should you look beyond Eurocentric wine and food pairings? What’s so special about making vineyard-designated wines? How can you get the most out of your next trip to Sonoma County? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California’s most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What’s the difference between making vineyard-designated wines versus blends? What flavours and aromas are imparted by including ripened stems in the fermentation process? How many different types of soil are found in Sonoma County and how did this diversity develop? How do microclimates differ across the wine neighbourhoods of the Russian River Valley and what is their influence on the wine’s characteristics? What makes Chardonnay more of a “survivor” grape compared to other varieties? What are some of the challenges that sustain the low level of diversity in the male-dominated wine industry? How has being a gay woman impacted Theresa’s experience in the wine industry? What can wineries do to be more inclusive towards the LGBTQ community? What are Theresa’s top tips for your next visit to Sonoma County and the Gary Farrell winery? What can you expect from Gary Farrell Wines Hallberg Vineyard Pinot Noir and Sanford & Benedict Pinot Noir and how do they differ? Why should we expand beyond some of the traditional Eurocentric wine and food pairings? Key Takeaways Eurocentric pairings don’t account for cultural and socioeconomic differences. We have to flip a switch in our brains to think of different descriptors and different food pairings that are more relevant to people from different cultural backgrounds. Theresa loves making vineyard-designated wines because they each have unique characteristics. Some of them produce dark fruit, like Colberg and McDonald Mountain, versus an inland vineyard called the Middle Reach. Acid is there. It's a defining characteristic, but it's not quite as prominent as in those cooler climates. Theresa advises getting out to Sonoma County restaurants. She also says to avoid booking too many tastings, perhaps just two or three in a day. Choose a well-known winery and one that's off the beaten path. About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades. To learn more, visit https://www.nataliemaclean.com/299.

Aug 14, 2024 • 43min
298: Unrivaled Russian River Pinot Noir and Sonoma Wines with Theresa Heredia of Gary Farrell Winery
Does harvesting wine based on the biodynamic calendar make sense? What about actually drinking the wine based on the lunar cycle? How does fog play a profound role in growing grapes and winemaking in the Russian River Valley of Sonoma, California? Why do some winemakers add Mega Purple to wine, and what the heck is Mega Purple? In this episode of the Unreserved Wine Talk podcast, I'm chatting with superstar winemaker Theresa Heredia who has worked for some of California’s most prestigious wineries. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a bottle of Gary Farrell wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck! Highlights What was the "aha moment" in her wine career that Theresa experienced during a trip to France? Which aspects of Pinot Noir and Châteauneuf-du-Pape captured Theresa’s interest? How did finding the intersection between chemistry and wine change the trajectory of Theresa’s career? How did Theresa get through the double heat waves of 2010 - the most challenging year of her wine career? Which viral moment has been the highlight of Theresa’s wine career so far? What was it like to work at a new vineyard as a new experimental winemaker? How often does Theresa taste the grapes as they ripen in the vineyard and the wine as it ages in the barrel? What are “Jesus units” in winemaking? What’s Theresa's opinion on Mega Purple, and why is it used in winemaking? What can you expect from a visit to the Gary Farrell winery and tasting room? How did Theresa approach making the wines her own over the years at Gary Farrell Winery? What makes the Russian River Valley AVA unique in Sonoma? How does fog influence the development of grapes in a vineyard? Key Takeaways The lunar cycle is correlated to gravitational forces. So if you pick on a root day, the theory is that you're not going to capture as much of the aromatics as you would on a fruit day when the gravitational forces are the weakest. The fog and diurnal temperature shifts help preserve acidity and color development in the grapes. It can get up to 90 degrees Fahrenheit in the daytime, but at night, the grapes cool down to fog temperature, which is about 50-55 degrees. So you get that big swing in temperatures called a diurnal shift. Mega Purple is highly concentrated grape juice made from Rubired grapes. Winemakers use Mega Purple to add color, body and texture, and make bigger, bolder wines. About Theresa Heredia Theresa Heredia started her career at Saintsbury and has also worked at Joseph Phelps Vineyards and Domaine de Montille in France. She became Winemaker at Gary Farrell Winery in 2012 and achieved critical acclaim for her wines. At Gary Farrell, she developed strong relationships with some of the most prominent vineyards in California. She was twice nominated as Winemaker of the Year by Wine Enthusiast and has received numerous other accolades. To learn more, visit https://www.nataliemaclean.com/298.