Unreserved Wine Talk

What’s behind the surprising complexity and variety of Beaujolais wines? How has Beaujolais Nouveau distorted the public perception of Beaujolais? What makes Beaujolais such a good value wine? In this Unreserved Wine Talk podcast episode, I'm chatting with Master of Wine and author, Natasha Hughes. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales. 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 might surprise you about the complexity of the Beaujolais region and wine? How has Beaujolais Nouveau somewhat distorted the public perception of Beaujolais? Where is Beaujolais connected to Burgundy? How does soil greatly influence the quality of wine produced from Gamay grapes? When was Beaujolais Nouveau introduced to the world and how did it affect the quality of wine produced in the region? What was behind the declining popularity of Beaujolais in the 80s and 90s? Which are Beaujolais’ top 10 crus? Why are Chénas, Moulin-à-Vent, and Morgon the most structured of the cru wines? How is the geological complexity of Beaujolais reflected in the wines produced in the region? What’s behind the elevating prices for Beaujolais wines? How can a vineyard gain Premier Cru status?   Key Takeaways What’s behind the surprising complexity and variety of Beaujolais wines? There’s a lot of geographical complexity, despite it being such a small region. How has Beaujolais Nouveau distorted the public perception of Beaujolais? Nouveau introduced the world to cheap and cheerful wines, but the quality of wine suffered in the race to compete with new, easy-drinking New World wines. What makes Beaujolais such a good value wine? Despite increasing quality and correspondingly increasing prices, Beaujolais represents a good value compared to bordering regions.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Natasha Hughes Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter’s website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.       To learn more, visit https://www.nataliemaclean.com/278.

Why don’t I think that artificial intelligence (AI) will replace human writers any time soon? What are some tips you can use for maintaining a healthy relationship with wine? What are some of the challenges women in the wine industry still face? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Ellen Clifford on The Wine Situation podcast. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Was wine part of my family’s culture growing up? When did I start learning about wine, and why did I decide to make the career transition? When did I introduce my son to wine, and what is his relationship with alcohol like as an adult? How do I account for different tastes and preferences when I’m writing wine reviews? Is there a place for AI in writing? Why don’t I think AI will replace human writers any time soon? What was the inspiration for using the metaphor of witch trials in Wine Witch on Fire? What are some of the challenges women in the wine industry are still facing? Why is it often a complex issue figuring out how to present yourself at after-work wine industry events? What are some tips for maintaining a healthy relationship with wine? Why should you try Southbrook Vineyard’s orange wine? What makes Rosé and ketchup chips a perfect pairing? If not wine, what are my favourite beverages? Why do I find so much joy in the connections I make with readers?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Ellen Clifford & The Wine Situation The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. It’s the solo season with host Ellen Clifford, but listen in with a glass, and nobody is drinking alone! At the end of every action-packed episode, Ellen is phoning a friend with her Final Five questions. Ellen also contributes to Delectable, The Wine Situation, Salon, Food52, Hello Giggles, MassLive.com, Seattle Post-Intelligencer, and Independent Living.         To learn more, visit https://www.nataliemaclean.com/277.

Which wineries are leading the way with vegan wines? How are some restaurants expanding into innovative vegan or vegetarian menus? What makes Riesling so versatile, especially with vegan dishes? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. 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 surprised Jen about Riesling’s versatility? What is Priya’s favourite unexpected and daring pairing? Which recent advancements in the world of plant-based foods would Priya and Jen include in an updated edition of the Social Herbivore? How are some restaurants expanding into innovative vegan or vegetarian offerings? Which wineries are leading the way in producing vegan wines? What goes into vegan charcuterie and cheese? What is carbonic maceration, and how does it impact the taste and aroma of a wine? What were Priya and Jen’s favourite vegan food and wine pairings? How do the differences between animal and plant proteins and fats affect wine pairings? How can you create a fun tasting experience to figure out the best wine pairings for spicy foods? What can you do to extend the shelf life of an opened bottle of wine?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County’s Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine.   About Jennifer Huether Jennifer’s love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world.         To learn more, visit https://www.nataliemaclean.com/276.

Are vegan wines better for our health? What three aspects of a wine determine whether it’s vegan or not? How can you identify whether or not a wine is vegan by looking at the label? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching. 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 How did Priya end up tasting an 1812 Madeira, and what was that experience like? Which Burgundy wine was responsible for Jennifer’s most memorable wine moment? How has the plant-based movement influenced the wine industry’s interest in vegan wine? What are the three aspects of wine that determine whether it’s considered vegan? How are animals and animal products used in winemaking? What animal-free alternatives are used by vegan winemakers? How do vegetarian and vegan diets differ? Are there official symbols on a wine label that indicate whether it’s vegan? Is there a connection between vegan wines and organic/ biodynamic wines? Are vegan wines better for our health? What’s the difference between a plant-based and vegan diet? How does the book approach wine pairings? Which wines have the most versatility when paired with vegan dishes?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Priya Rao A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County’s Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine.   About Jennifer Huether Jennifer’s love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world.         To learn more, visit https://www.nataliemaclean.com/275.

How did the French region of Burgundy come to the world’s attention as a wine region in the first place? What’s the golden rule for buying Burgundy, especially Pinot Noir? What’s behind the sometimes eye-watering stratospheric prices of Burgundian wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with one of Ireland’s leading wine writers, Raymond Blake. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of On Burgundy: From Maddening to Marvellous in 59 Wine Tales and two of you will win a copy of Wine Talk – An Enthusiast’s Take on the People, the Places, the Grapes, and the Styles. 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 will you experience as you go through Côte de Nuits and Côte de Beaune in Burgundy? How did Burgundy come to the world’s attention as a wine region in the first place? How did the Napoleonic code and inheritance laws in Burgundy complicate the region even further? What’s behind the sometimes eye-watering pricing of Burgundy wines? Are there affordable options when it comes to Burgundy wines? What are some of the characteristics of Burgundy wines produced through the challenges that came with the 2021 vintage? What tasting notes will you experience from Jean-Marc Vincent Bourgogne Blanc 2021 and Jean-Claude Ramonet Bourgogne Pinot Noir 2021? What are some of Raymond’s more unconventional wine-drinking habits that often raise an eyebrow? Why shouldn’t you serve your red wines at room temperature? Which are Raymond’s favourite versatile wines for food pairing? What are some of Raymond’s favourite wine gadgets?   Key Takeaways How did Burgundy come to the world’s attention in the first place? 1 The influence of Benedictine and Cistercian monks; 2 Geography as a trade route; 3 High quality of the wine. What’s the golden rule for buying Burgundy, especially Pinot Noir? Start with the producer who made the wine. What’s behind the sometimes eye-watering stratospheric prices of Burgundian wines? Fashion/market trends and the rise (and fall) of secondary markets.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Raymond Blake Raymond Blake is one of Ireland’s leading wine writers and has been writing about wine and related topics for over 25 years. Raymond is the Burgundy correspondent for Hugh Johnson’s Pocket Wine Book and a regular contributor to The World of Fine Wine magazine. He is the author of four critically acclaimed books, including Breakfast in Burgundy and Côte d’Or.         To learn more, visit https://www.nataliemaclean.com/274.

Why is Pinot Noir considered the holy grail of wine? What makes the French region Burgundy so complicated, and how can we untangle it? What would surprise and delight you about how both the wine and the region have changed in the past five years? In this episode of the Unreserved Wine Talk podcast, I'm chatting with one of Ireland’s leading wine writers, Raymond Blake. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of On Burgundy: From Maddening to Marvellous in 59 Wine Tales and two of you will win a copy of Wine Talk – An Enthusiast’s Take on the People, the Places, the Grapes, and the Styles. 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 How did Raymond transition into a career in wine writing? What inspired the title of Raymond’s first wine book, Breakfast in Burgundy? What does it mean to do a tasting of the world? Why is Raymond so passionate about spreading the wine gospel? How can we make learning about wine more approachable and fun? What are some of the geological and human factors that contribute to the complexity of Burgundy? How are viticulture practices changing in response to climate change? How are some of the more recent innovations in winemaking - like glass globes - being used? Why is Pinot Noir considered the holy grail for winemakers in Burgundy?   Key Takeaways Pinot Noir is considered the holy grail of wine because it’s so difficult to make and not easy to disguise with oak or other winemaking modifications if things don’t go well during the vintage. As a region, Burgundy can be difficult to understand since, geologically, if you cross from one side of the road to the other, things change completely, and that's reflected in the wine. Add in the human element and different naming conventions, and no wonder we’re confused. Burgundians are now training the vines differently and using fewer oak barrels. Instead, they’re using new types of vessels, eg. glass globes and stainless steel "barrels." All of this has a profound impact on the wine and its taste.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Raymond Blake Raymond Blake is one of Ireland’s leading wine writers and has been writing about wine and related topics for over 25 years. Raymond is the Burgundy correspondent for Hugh Johnson’s Pocket Wine Book and a regular contributor to The World of Fine Wine magazine. He is the author of four critically acclaimed books, including Breakfast in Burgundy and Côte d’Or.         To learn more, visit https://www.nataliemaclean.com/273.

How do you choose the best wine pairings for dessert? When should you summon the sommelier? How can you improve your smell vocabulary and learn to distinguish between different aromas? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Scott Sexsmith of Up Close & Personal and Matt Cundill on You May Also Like. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Is it normal to find it difficult to detect the tastes and aromas from wine tasting notes? How can you improve your smell vocabulary and learn to distinguish between different aromas? Does my alcohol consumption concern me, considering my family history of alcoholism? How did wine mom culture contribute to the massive increase in women drinking during the pandemic? What does it mean to pair the wine with the diner, not the dinner? Can thinking more deeply about wine and food pairing increase your enjoyment of both? What are some of my go-to wine pairings you can try? Can you get a good bottle of wine without spending a fortune? Which bargain wines should you try on your next trip to the wine store? Is the enjoyment of food the gateway drug to wine? How can you find new wines to experiment with? What three aspects of wine make it a unique experience compared to other drinks or food? Which aspects of wine lead to more sensual enjoyment versus other alcoholic beverages? Why does Chianti work with tomato-based foods? Why do I prefer to think of myself as an enthusiastic amateur, rather than an expert? Are we making any progress in breaking down the elitism and snobbery that have historically been associated with the wine industry? How has my taste in wine changed over the years? Why do some wines leave you with a headache the next day while others don’t? When should you summon the sommelier? How does the LCBO’s purchasing power impact the wines that are available in the regions they serve? Does your palate change as you age? Which wines and regions have flourished in Nova Scotia? Which type of wine pairs best with spicy Indian curries? Why did I start the Unreserved Wine Talk podcast?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Scott Sexsmith and Matt Cundill Scott Sexsmith has worked in media for over 30 years, having spent the bulk of his career in radio. In addition to Up Close & Personal, Scott also hosts a podcast with Michael Friscolanti called Inside the Village. Matt Cundill's voice has been on radio, television and online since the 90's. More recently, he has taken on films and worked with e-learning companies to train employees and podcast companies to deliver the perfect host-read ad.       To learn more, visit https://www.nataliemaclean.com/272.

Explore the unique wine pairings with fast food and deli sandwiches. Discover the influence of terroir on wine flavors and food pairings, including the bell pepper taste in Chilean wines. Learn about the 'shape of acidity' in wines and how to store bubbly properly. Dive into the process of curating a special wine list for a coastal dining experience. Uncover valuable insights on food pairing tips, wine storage advice, and engaging with listeners.

Have you ever wondered which wine pairs best with your favourite guilty pleasure snack? Why are Cheetos and Twinkies great for learning about food and wine pairing? How can everyday foods encourage you to try wines you may have otherwise avoided? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was it like for Vanessa to introduce her non-drinking grandparents to wine in their 80s? How did wine culture inspire Vanessa to pursue a career in the industry? What did Vanessa discover about publishing after writing her first book? What was Vanessa’s journey to starting her column in New York Magazine? How did Vanessa choose which food and wine pairings to include in Big Macs and Burgundy? What was the idea behind pairing wine with 100 different candies? Why did Vanessa choose Sancerre as the best wine to pair with Cheetos? How can you best pair licorice, twinkies, s’mores, and cronuts with wine? What was it about circus peanuts that inspired someone to try a new type of wine?   Key Takeaways I like the creative and fun way that Vanessa has explored the concept of high-low pairings, including which wines go with our favourite guilty pleasure snacks. She makes a great point that snacks like Cheetos and Twinkies are great for learning about food and wine pairing because they are simpler in flavour and texture, so it's easier to understand what will pair well with them. I liked her examples of how everyday foods encourage you to try wines you may have otherwise avoided. She talked about circus peanuts helped her discover orange Muscat for the first time.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Vanessa Price Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others.       To learn more, visit https://www.nataliemaclean.com/270.

When it comes to wine, what do descriptors like the musty attic, rotten eggs and Band-Aids mean? How does a wine's packaging make it more susceptible to faults? Are there ways you can fix a faulted wine at home rather than throwing out the bottle or returning it? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Keith Grainger, author of Wine Faults & Flaws: A Practical Guide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a personally signed copy of Keith Grainger's terrific book, Wine Faults and Flaws: A Practical Guide. 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 Why is it helpful to smell your wine glass before pouring? How can you gracefully handle receiving corked wine in a restaurant? Why is cork taint more detectable in sparkling wine? Which simple test can you do at home to confirm if your wine is really corked? How can you identify oxidized wine, and why does this occur? What is the difference between the beneficial oxidation in Sherry and oxidation in other types of wine? What are the causes and ways to prevent reduced wine? Should you be concerned about heat damage on wine? How does Brettanomyces impact wine aroma, and what’s behind the differing opinions on its desirability? Why are sulphites used in wine production, and should you be concerned about consuming them? How can the histamines present in wine impact wine consumers? What’s behind the increasing prevalence of lightstrike, and how does it impact wine? How can you identify different types of pyrazines in wine? Should you invest in a wine fault kit to learn more about wine faults? Which simple tricks can you use to improve the taste of a reduced or corked wine? Why would Keith love to share a bottle of wine with composer and conductor Ennio Morricone?   Key Takeaways Different wine faults have different characteristic odours and flavours, which can tip you off to their presence. A wine's packaging can make it more susceptible to faults. His suggestions on ways you can fix a faulted wine at home rather than throwing out the bottle or returning it were clever. Any oxygen that comes into the wine was in the cork in the first place and it's slowly released into the wine.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Keith Grainger Keith Grainger is an award-winning wine writer, educator and consultant to the wine industry. He is the author of ‘Wine Faults and Flaws: A Practical Guide’, which won the coveted 2022 Prix de l’OIV.       To learn more, visit https://www.nataliemaclean.com/269.