How can you train your sense of smell? Why does smelling require much more focus than our other senses? What is retronasal olfaction and why is it so important when it comes to enjoying wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights Do wine aroma kits help to improve our ability to smell and taste wine? What positive changes occur in the brains of master sommeliers? How does our emotional state influence our ability to perceive scents? Do humans have pheromones, and how can our body odours influence each other? Is there a difference in how our brains process wine aromas compared to synthetic scents? How is olfactory marketing used by certain brands to improve their customer experience? What is the role of retronasal olfaction in wine tasting and flavour perception? What is synesthesia, and how does it relate to perception in wine tasting? What are the main factors that influence the recovery of the sense of smell? Which areas of olfactory research are Johannes most excited about? Key Takeaways Johannes explains that master sommeliers train their brain’s sense of smell just as many people train physically when they go to the gym. The key is to make it challenging. What we can train most about smell is its connection with language. It’s important to talk about the smells we detect with each other. It's not enough just to have odors go by. You have to actively try to identify them. Smelling is difficult for humans Johannes observes. We can oversee a visual scenery very quickly. With smelling, we don't have these abilities. When we smell something in our environment, it is much more work for us to identify the particular odors, and we have to concentrate. We don't do that a lot. So you need to have the mental spare time to focus. Johannes says that retronasal olfaction is not only when you swallow wine, it's also when you have it in your mouth. When sommeliers swish the wine around their mouths, the molecules heat up and get pushed up into the nasal cavity, which is also part of the retro nasal component. You can test this by just pinching your nose. You won't smell because it's blocked in the front, the air cannot enter. Then as soon as you release the nose, then you will have this additional smell dimension. Retronasal olfaction is really the key player when it comes to smell and flavor perception. About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell. To learn more, visit https://www.nataliemaclean.com/312.
Why is smell, often called the Cinderella sense, so underrated in our culture, especially when many luxury products, such as wine, spirits and perfume, are based on it? Even though dogs have more than twice the number of scent receptors than humans, why are we better at detecting wine aromas? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell so evocative compared to other senses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights What were some of the most memorable smells from Johannes’ childhood? How did Johannes first become fascinated with the subject of smell and the science behind it? What were the most surprising things Johannes discovered about our sense of smell in his research so far? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell often undervalued compared to other senses like sight? How does the process of smell work? What’s the connection between the trigeminal nerve and wine tasting? What’s the difference between taste and flavor, and how do they work together? How does our sense of smell compare to animals like dogs? Do men and women perceive smells differently? Why is the sense of smell so evocative compared to other senses? How can expectations and language influence our smell perception? Key Takeaways Johannes explains that there’s a myth about us not having as good a sense of smell as other animals, but this has its roots in the 19th century, when Darwinian ideas emerged. Suddenly, we were just another animal and not this creation of God. So different players, including the Catholic Church. It’s these senses that are very developed for us as humans such as sight versus smell. In the context of wine, Johannes says, humans are particularly sensitive, and this may be an evolutionary advantage. Our ancestors became much more sensitive to these odors than carnivores that didn’t eat fruit. So while we have fewer smell receptors, we have a better performing brain to interpret and apply the information. The regions of the brain responsible for olfactory processing belong to the limbic system, which is also responsible for other functions such as emotions, memory, learning, and reward. So when we smell something, we also stimulate our memories, emotions, desire for rewards, etc. About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell. To learn more, visit https://www.nataliemaclean.com/311.
What might surprise you about the impact of alcohol on heart disease? How can wine drinkers reduce the risk of certain cancers with one supplement? Does wine help protect against cognitive decline and dementia? Why do some organizations make extreme recommendations for eliminating alcohol? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Tony Edwards. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Three of you will win a copy of his terrific new book, The Very Good News About 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 three people randomly from those who contact me. Good luck! Highlights What positive health effects were found in Harvard’s long-term research on alcohol and heart disease? How can wine consumption decrease the risk of certain cancers? What did the Mayo Clinic study find about the relationship between women and red wine? How does the concept of absolute risk versus relative risk contribute to sensational headlines? What’s the connection between folate and cancer risk and how does alcohol consumption affect this dynamic? How might wine protect against cognitive decline and dementia? Why does wine play such an important part in the longevity puzzle for certain populations? What is the surprising relationship between wine consumption and inflammation? Why does Tony believe the World Health Organization's 2023 declaration that no level of alcohol consumption is safe is rooted in an anti-alcohol agenda rather than evidence? What’s happening with alcohol-labeling legislation in Ireland, and how might it spread to other countries? What were the problems with the controversial drinking guidelines proposed in Canada, and where did they come from? Key Takeaways Folate is depleted by alcohol. Harvard researchers discovered that if you give women folate in supplement form, women drinkers will reduce their risk of breast cancer massively to the extent of wiping out the risk. Wine helps protect against cognitive decline and dementia. According to a large Swedish study that showed that women who drank wine exclusively had a 75% reduced risk of Alzheimer's. Some organizations make extreme recommendations for eliminating alcohol consumption altogether, despite the research showing otherwise and Tony thinks the problem is that they find the idea of the J curve very difficult to explain. About Tony Edwards Former BBC science documentary producer/director/writer. Now specializing in medical research journalism, Tony Edwards is a former BBC TV producer/ director/ writer, with over 80 science documentaries to his credit, some winning awards from such bodies as the British Medical Association. After the BBC, he wrote on science, technology and medicine for The Sunday Times, Readers Digest, Daily Mail and a wide variety of medical magazines. He is married to the broadcaster and novelist Debbie Rix; they have two grown-up children, three hens and four cats, and live in rural Kent. To learn more, visit https://www.nataliemaclean.com/310.
Have the health risks of moderate wine consumption been grossly overstated? How does moderate wine consumption reduce heart disease? What is the ideal amount and pattern of wine consumption for maximum health benefits, and how does it differ between men and women? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Tony Edwards. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Three of you will win a copy of his terrific new book, The Very Good News About 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 three people randomly from those who contact me. Good luck! Highlights How did Tony’s experience as a BBC producer and a medical columnist shape his approach to researching and writing about wine? Why does Tony believe the glycemic index is more accurate than the calorie theory for measuring food values? What impact does alcohol have on your insulin response? What does research show about the benefits of dry wine for diabetics? What motivated Tony to revisit the topic of alcohol and health a decade after his first book, The Good News About Booze? Which aspects of synthesizing decades of research on wine and health did Tony find most challenging? Why was wine prescribed in UK hospitals and by physicians during the Prohibition era in North America? What is the ideal amount and pattern of wine consumption for maximum health benefits? How does the J-curve demonstrate the extent of the health benefits of wine for heart health and diabetes? Does the alcohol in wine influence its health benefits? What are the health implications of non-alcoholic wines compared to moderate consumption of regular wine? Key Takeaways Tony explains that the alcohol consumption guidelines are completely the inverse of what the evidence says. He wondered why the guidelines were being reduced to a level that actually no one benefits from moderate wine consumption. Study after study shows wine is really good news. Tony observes that it’s actually the collection of polyphenols in wine that have the beneficial effect rather than simply resveratrol alone. It's the interaction of these polyphenols with each other that produces a benefit. Tony notes that a study in 2018 came to the conclusion that for men, the maximum optimum intake of wine per day was 60 grams, which is about two-thirds of the bottle, and for women, half that. About Tony Edwards Former BBC science documentary producer/director/writer. Now specializing in medical research journalism, Tony Edwards is a former BBC TV producer/ director/ writer, with over 80 science documentaries to his credit, some winning awards from such bodies as the British Medical Association. After the BBC, he wrote on science, technology and medicine for The Sunday Times, Readers Digest, Daily Mail and a wide variety of medical magazines. He is married to the broadcaster and novelist Debbie Rix; they have two grown-up children, three hens and four cats, and live in rural Kent. To learn more, visit https://www.nataliemaclean.com/309.
Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What does minerality really mean when it comes to wine? Why is mouthfeel so important to appreciating wine? How does the colour of wine influence our perception of how it tastes? 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 Giveaway Two of you will a copy of his terrific new book, Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. 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 two people randomly from those who contact me. Good luck! Highlights Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What’s behind the perception of saltiness and minerality in wine? How do we misunderstand sweetness when it comes to wine? Why have we developed more complex perceptions of bitterness, and how does it influence our experience of tannins in wine? Why is mouthfeel so important in wine tasting? How does colour affect our perception of wine? What are the most interesting aspects of oak aging in wine, and why is there so much diversity? Why is it important to embrace sensory differences in wine tasting? Key Takeaways Gus believes that the wine industry or even the media is trying to promote a certain style of wine and make people believe that many people love wines that have specific smells and taste like barnyard. Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. When people say minerality, they may be referring to many different things. Mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. People usually look at the color first because it's straightforward, even though we could see colours a bit differently from each other. Even though we want to be objective, we cannot. We could be even more biased when we see things first. For example, there are already studies showing that if you color white wine as a red wine colour, and ask people to smell it, they came up with all these descriptors that are related to red wines. 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/308.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Why do Ontario winemakers need to be exceptionally unreasonable, stubborn, and pathological optimists? Which Ontario wines should you try next, other than Icewine? Why should Ontario be at the top of your list of wine regions to visit? In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Matthew Gaughan on Matthew's World of Wine and Drink. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights Where is Ontario located, and what are the major wine regions within the province? What is the Ontario wine growing season like? When were Ontario’s first wineries established, and how has the industry developed since? What is the history of Icewine in Canada, and how is it made? Which notable Ontario white wine varieties should you try? How do Ontario Riesling and Sauvignon Blanc compare to other regions? Which unforgettable red wine varieties produced in Ontario should you try? What should you know about the sparkling wine scene in Ontario? How much of Canadian wine is exported, and what are some of the challenges faced by the industry? How is wine sold and consumed in Canada? What are some of the must-try experiences when visiting Ontario wine regions? How do Canadian wine producers promote their wines abroad? Key Takeaways Why do Ontario winemakers need to be exceptionally unreasonable, stubborn, and pathological optimists? They need to brave our climate because humid summers can cause rot and mildew, rain right before the grapes are harvested, which, of course, can dilute the flavour, and then winters that can kill the vines. As one winemaker once told me, you can lose the whole field in an afternoon—a whole year’s work. Which Ontario wines should you try next, other than Icewine? Riesling is the number one white grape variety in Ontario, and it’s really undervalued. Everybody knows Chardonnay as a brand name and feels safer with It, but once they try Riesling, they realize how much flavour they’ve been missing. Why should Ontario be at the top of your list of wine regions to visit? First, it has stunning scenery and landscapes. Many wineries have restaurants so they offer delicious pairing menus. There are lots of other activities to do as well. 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 Matthew Gaughan & Matthew's World of Wine and Drink As a WSET-certified educator, Matthew Gaughan regularly teaches students to prepare them for exams. His podcast, Matthew's World of Wine and Drink, features episodes focusing on specific topics—grape varieties, regions—to help in that preparation and provide historical and cultural context. To learn more, visit https://www.nataliemaclean.com/297.
How do the soils of Germany change the expression of Riesling in your glass? What would surprise you about the size and of German wine production in relation to other leading wine-producing countries? How is climate change dramatically changing the way Germany cultivates vines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Anne Krebiehl. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a copy of Anne Krebiehl's terrific book, The Wines of Germany. 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 is unique about the landscape of Germany’s wine regions? Where does Germany rank globally in terms of volume of wine production? Why is it difficult for Germany to compete with larger and more popular wine regions? What makes Riesling so polarizing, and why does Anne love writing about it? What does Anne mean by her description of wine as “transparent” or “crystalline”? How do the different soils of Germany change the expression of Riesling in the glass? What does it mean to be an aromatic, semi-aromatic or non-aromatic grape? How is climate change impacting Germany's winegrowing ability? Why is Anne obsessed with Pinot Noir? Which other notable German grape varieties should you try? What would Anne add to a new edition of Wines of Germany? About Anne Krebiehl Anne Krebiehl MW is a freelance wine writer and lecturer. She is the editor for Germany, Austria, Alsace and Grower Champagne for Vinous Media and publishes widely in trade and consumer publications. Her first book, The Wines of Germany, won Domaine Faiveley International Wine Book of The Year 2020 at the Louis Roederer International Wine Writers’ Awards. Bonus Interview - Ottawa Independent Writers | Writer's Workshop: Highlights Mistake 5: Getting sued by friends, family and others for defamation, invasion of privacy or copyright infringement What should you think about when writing the comp section – comparative titles – of your book proposal? Which factors should you consider when deciding where to start your memoir? About Ottawa Independent Writers Ottawa Independent Writers (OIW) was formed in 1986 as a venue for people with a passion for creating fiction and non-fiction, for writing poetry and plays, and for stringing words together in a variety of other formats. OIW’s members are involved in every aspect of the printed and electronic word. To learn more, visit https://www.nataliemaclean.com/296.
Why has German beer been so much more successful marketing-wise than German wine in foreign markets, particularly in the U.K. and North America? How does German law make it complex to navigate the country’s wines for consumers? What is selective harvesting, and why is it fundamental to understanding German wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Anne Krebiehl. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway One of you will win a copy of Anne Krebiehl's terrific book, The Wines of Germany. 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 Simon and Garfunkel help Anne learn English? What was Anne’s experience getting her first article published while working at Deutsche Bank? What drew Anne to shift from food writing to wine writing? Why did Anne want to work harvests around the world, and how did she convince wineries to let her join? What is Central Otago, New Zealand like, and what was Anne’s most memorable moment from the harvest? How do the landscapes of Piedmont, Italy, and Baden, Germany, differ from Central Otago? What makes Anne’s book, The Wines of Germany, different from other books about German wine? What is it about German wine law that can make it complex and confusing for consumers? What is selective harvesting? How did German wines become known to be sweet? Why has German beer been so much more successful than German wine? How does the central geography and climate of Germany impact its wine production? About Anne Krebiehl Anne Krebiehl MW is a freelance wine writer and lecturer. She is the editor for Germany, Austria, Alsace and Grower Champagne for Vinous Media and publishes widely in trade and consumer publications. Her first book, The Wines of Germany, won Domaine Faiveley International Wine Book of The Year 2020 at the Louis Roederer International Wine Writers’ Awards. Bonus Interview - Ottawa Independent Writers | Writer's Workshop: Highlights The mistake in following a chronological series of events. There's nothing that will put readers to sleep more quickly than a this happened, then this happened narrative. The mistake of underestimating the difficulty of navigating a dual timeline. While it can be difficult to try to weave back and forth, clumping together parts of your story by category won't be satisfying to the reader. The mistake of believing that memoir is more closely aligned to non-fiction than fiction. A memoir is a true account but the techniques of memoir are all on the fiction side of things - plot, character development, climax and conflict. About Ottawa Independent Writers Ottawa Independent Writers (OIW) was formed in 1986 as a venue for people with a passion for creating fiction and non-fiction, for writing poetry and plays, and for stringing words together in a variety of other formats. OIW’s members are involved in every aspect of the printed and electronic word. To learn more, visit https://www.nataliemaclean.com/295.
Why are pigs roaming up and down the rows of more and more vineyards? Do biodynamic preparations really help vineyards by treating them more holistically or is this junk science? How does fog help vineyards, especially in Napa and Sonoma? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Sophie Menin. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Three of you will win a copy of Sophie Menin and Bob Chaplin's terrific new book A Year In The Vineyard. 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 What does “fixing nitrogen” mean, and why is it important for vines? Do biodynamic preparations help vineyards by treating them more holistically? How does the moon's gravitational pull influence the ideal time for pruning vines? Why are shoot thinning and winter pruning necessary for improving vine architecture? How have bats, pigs, and sheep become essential additions to many vineyards? Why did one winery decide to plant vines in concentric circles rather than the traditional rows? How does light influence wine production? What are "crystalline cathedrals," and how do they help to protect buds in sub-zero weather? What methods are vineyards using to warm the air and combat potential damage from frost? How does fog help vineyards, especially in Napa and Sonoma? In the Museum of Sophie Menin, what three objects would be in the central display? Which wine would Sophie pair with her favourite childhood food, carrot cake? What are Sophie’s favourite wine gadgets? Which bottle of wine would Sophie Menin want to share with Alice Waters? About Sophie Menin Sophie Menin is an author and journalist who has contributed to several top publications such as The New York Times, Wine Spectator, and more. Her wine writing focuses on the myriad ways that wine connects us with our senses and the rhythms of the natural world. Bonus Interview - Ottawa Independent Writers | Writer's Workshop: Highlights The five steps to tasting wine What makes a good wine versus a mediocre wine? Memoir mistake #1: Assuming that your story is the focus of the book. This is especially important if you’re planning to write your own story someday, whether it’s for broad publication or just for friends and family as a legacy. About Ottawa Independent Writers Ottawa Independent Writers (OIW) was formed in 1986 as a venue for people with a passion for creating fiction and non-fiction, for writing poetry and plays, and for stringing words together in a variety of other formats. OIW’s members are involved in every aspect of the printed and electronic word. To learn more, visit https://www.nataliemaclean.com/294.
Why do many wineries plant roses at the end of each vine row? What does bee activity tell you about a vineyard? What does it mean for winemakers to have an "aesthetic vision"? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Sophie Menin. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Giveaway Three of you will win a copy of Sophie Menin and Bob Chaplin's terrific new book A Year In The Vineyard. 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 exact moment Sophie decided she wanted to become a writer? What were the best and worst moments of Sophie's writing career? Why would Sophie want to be a teacher if she didn’t pursue writing professionally? What was the inspiration behind writing A Year In The Vineyard? Which moments were most memorable from Sophie’s experience with the Olivier Leflaive vineyard? How did Sophie’s collaboration with Bob Chaplin make A Year In The Vineyard different from other books on similar topics? How did Sophie choose which wineries to feature in A Year In The Vineyard? What was the most surprising thing Sophie discovered while researching the book? How are some wineries changing the way they treat vineyard workers? What was the most impactful feedback Sophie received on the book? What were some of the challenges of writing A Year In The Vineyard? How was the visual storytelling developed? Which emerging trends in vineyard practices did Sophie observe in her research? Why is natural resilience important in vineyards? How did Sophie convince Hugh Johnson to write the foreword? Why does Sophie consider vineyards to be gardens? What does it mean for winemakers to hold an "aesthetic vision"? Why is it important to live close to the earth? What’s behind the recent practice of wineries planting roses at the end of each vineyard row? Why is biodiversity important to vine health? Key Takeaways Why do many wineries plant roses at the end of each vine row? Anything that could negatively impact the vineyard, such as mildew or pests, will affect roses first. The roses are like that proverbial canary in the coal mine. What does bee activity tell you about a vineyard? Well-cared-for vineyards begin to look like English gardens or even the Biblical Eden because they’re not only full of flowers and other plants, but they also have lots of bee activity. It’s a measure of their health and biodiversity. What does it mean for winemakers to have an "aesthetic vision"? Every choice winemakers take considers what kind of wine they want to make. About Sophie Menin Sophie Menin is an author and journalist who has contributed to several top publications such as The New York Times, Wine Spectator, and more. Her wine writing focuses on the myriad ways that wine connects us with our senses and the rhythms of the natural world. To learn more, visit https://www.nataliemaclean.com/293.