Unreserved Wine Talk

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 one person 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.

Should we, as consumers, be concerned about buying wines from regions which have experienced wildfires? Why does smoke taint intensify as a wine ages? How can wineries mitigate the risk of producing smoke-tainted wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with researcher Wes Zandberg. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why does smoke taint show up differently in different wines despite the same level of exposure of the grapes? How can wineries mitigate the risk of producing smoke-tainted wine? Is there a health risk associated with wine made from smoke-exposed grapes? Why does smoke taint intensify with wine aging? Why does the perception of smoke taint become stronger with every sip? What are some similarities and differences between wildfire smoke exposure and the smoky aromas achieved with oak barrels? Are some grape varieties more susceptible to smoke taint than others? What are some of the main challenges in researching the effects of smoke exposure on wine? Were there differences between the wildfires in BC, California, and Australia wine country? Where is the current research focus for prevention and mitigation of smoke taint? How would routine testing of grapes in vineyards help researchers establish benchmarks for risk assessment? How could understanding more about the terroir of the air positively impact the wine industry?   Key Takeaways Just because a wine region is experiencing wildfires or even smoke drift from fires farther away, it doesn’t mean that the wine will be tainted. Smoke taint gets worse as wine ages because the wine develops new, more subtle tertiary aroma compounds which may be bolder. Australia has pioneered techniques such as making Rosé that’s not fermented on skins where the taint is. Smoke taint is less problematic for white wine because it too isn't fermented on skins.   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 Wes Zandberg Before beginning his independent research career at The University of British Columbia (2015), Wes earned a PhD in chemistry at Simon Fraser University with Prof. B. Mario Pinto. Wes loved the rainy Fraser Valley so much that he remained at SFU, completing his post-doctoral research with Prof. David Vocadlo. This training instilled in Wes a fascination for glycoscience as well as a realization that the study of the structures/functions of carbohydrates (i.e. glycoscience) was—and still is—impeded by a dearth of suitable analytical tools and methods. Now, students in Wes’ lab at devise glyco-analytical methods that actually work for real samples rather than off-the-shelf model systems.         To learn more, visit https://www.nataliemaclean.com/292.

What are the main causes of wildfires in wine country? Which two weather-based factors are the strongest predictors of the severity of wildfires each season? What impact do wildfires have on the taste of your wine, and why is it difficult to predict whether smoke-exposed grapes will, in fact, produce tainted wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with researcher Wes Zandberg. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What sparked Wes’ interest in winemaking and wine chemistry? Why are BC wineries at a disadvantage coming out of 2022 and 2023? What are the main causes of wildfires in British Columbia? How much damage was caused by the wildfires in late 2023 and why were they worse than in the past? Why did the wildfires start so early in 2024? Which two weather-based factors are the strongest predictors of the risk of wildfires each season? How does fire play an important role in the forest ecosystem? How do wildfires affect wine itself chemically? What is the economic impact of wildfires on the wine industry? Why is it challenging to predict smoke taint through analytical tools alone? How does yeast activity contribute to smoke taint in wine post-fermentation?   Key Takeaways In 2021, Wes notes that the BC’s Okanagan Valley experienced severe wildfires due to arson. The vast majority, though, of wildfires are started by lightning and human causes, both errors and malevolence. Wes observes that the quicker snow melts and evaporates, leaving drier conditions, the greater the risk of wildfires. This is exacerbated if seasonal rains are below average, especially in June and July. There isn’t a chemical test to determine whether smoke-exposed grapes will actually produce smoke-tainted wines. Smoke taint also doesn’t express itself in unfermented grapes, making it even harder to predict its impact on 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 Wes Zandberg Before beginning his independent research career at The University of British Columbia (2015), Wes earned a PhD in chemistry at Simon Fraser University with Prof. B. Mario Pinto. Wes loved the rainy Fraser Valley so much that he remained at SFU, completing his post-doctoral research with Prof. David Vocadlo. This training instilled in Wes a fascination for glycoscience as well as a realization that the study of the structures/functions of carbohydrates (i.e. glycoscience) was—and still is—impeded by a dearth of suitable analytical tools and methods. Now, students in Wes’ lab at devise glyco-analytical methods that actually work for real samples rather than off-the-shelf model systems.         To learn more, visit https://www.nataliemaclean.com/291.

What is agri-tourism and why did people begin to embrace the farming experience? Why don't Ontarians drink as much of our own wine as other provinces or countries? How did one woman lead the charge for biodynamic and organic wines in Canada? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Jennifer Wilhelm. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Jennifer Wilhelm's terrific new book Sharing a Glass: Inspirational Memoirs & Memories of the Women Who Shaped Ontario's Grape & Wine Industry. Three of you in Canada will win a bottle of the full-bodied, buttery-rich Chloe Chardonnay. The latter restriction relates to the cross-border shipping of alcohol and all the fun that entails. 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 it like for Debbie Zimmerman campaigning door-to-door in the 70s? What did Debbie Zimmerman learn from Canadian politician and activist Nellie McClung? How did Debbie Zimmerman’s political and journalism careers help her negotiate between Ontario grape growers and wineries? How has Ann Sperling led the charge for biodynamic and organic wines in Canada? Why don't Ontarians drink as much of their own wine as other provinces? What were Barbara Leslie’s contributions to the Ontario wine industry? What is agritourism and how did Nicolette Novak get people from the city to embrace it? How did Madame Andrée Bosc highlight the value of giving people context for the wines they are drinking? What were some of the challenges and lessons that Jennifer experienced writing her book during the pandemic? What does Jennifer love about the stories behind the Maenad Wine Company and Liebling Wines?   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 Jennifer Wilhelm Jennifer Wilhelm has dedicated her career to Ontario’s hospitality industry. She is a certified Sommelier, and holds credentials from WSET, Prud’homme, Hospitality Management, and Human Resources with a focus on training and development. She taught at Niagara College for 17 years and was named 2010 Ontario Wine Educator through the VQA Promoters Awards. She received a Lieutenant Governor’s Community Volunteer Award for her contributions to the Ontario wine industry.         To learn more, visit https://www.nataliemaclean.com/290.

Are you curious about the untold stories of the legendary women who helped create the Ontario wine industry and who also shaped its future? Wine might lead people to work in the wine industry, but what sustains a lifetime career beyond that? Why don’t we celebrate people while they’re alive, but instead wait to express those heartfelt thoughts in a eulogy, post-mortem biography or other memorials? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Jennifer Wilhelm. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Jennifer Wilhelm's terrific new book Sharing a Glass: Inspirational Memoirs & Memories of the Women Who Shaped Ontario's Grape & Wine Industry. Three of you in Canada will win a bottle of the full-bodied, buttery-rich Chloe Chardonnay. The latter restriction relates to the cross-border shipping of alcohol and all the fun that entails. 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 two tables of broken wine glasses feature in Jennifer’s most memorable wine moment? What was it like hosting a wine event during a hurricane? How are camaraderie and support an integral part of working in the wine industry? What was Jennifer’s inspiration for writing Sharing a Glass? Why have women’s stories been historically underrepresented? What was the most surprising insight that Jennifer discovered while writing Sharing a Glass? Why did Jennifer start the book by profiling Debi Pratt? What risk did Debi Pratt take in joining Inniskillin? Which creative strategies did Debi Pratt use to educate people and promote Ontario wine? How has Inniskillin honoured Debi Pratt's contributions? Who is Dr. Helen Fisher, and why did Jennifer want to feature her in the book? How did Donna Lailey’s advocacy for new growing methods help to move the Ontario wine industry forward? Why was Donna Lailey named Niagara Grape King? Where did Jennifer’s co-collaborator, Elena Galey-Pride, redirect her proceeds from the book? How did Dr. Linda Bramble overcome several obstacles to become a leader in the Canadian wine industry?   About Jennifer Wilhelm Jennifer Wilhelm has dedicated her career to Ontario’s hospitality industry. She is a certified Sommelier, and holds credentials from WSET, Prud’homme, Hospitality Management, and Human Resources with a focus on training and development. She taught at Niagara College for 17 years and was named 2010 Ontario Wine Educator through the VQA Promoters Awards. She received a Lieutenant Governor’s Community Volunteer Award for her contributions to the Ontario wine industry.   Bonus Interview - Andrea Brambila How did Andrea realize she wanted to become a winemaker? Which type of glass does Andrea recommend with full-bodied Chardonnay? Why shouldn’t you judge a wine based on the first sip? Which foods pair well with the Chloe Chardonnay?         To learn more, visit https://www.nataliemaclean.com/289.

What is a heroic wine? Which emerging trends will shape the taste of Italian wine in the next decade? How has Italian art and architecture directly influenced its wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Marc Millon. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Marc Millon's terrific new book Italy in a Wineglass: The Story of Italy Through Its Wines. 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 made Marchesi Antinori the wine producer who’s made the biggest impact on wine today? How did a wine of the lowest classification revolutionize Italian winemaking in the 1970s? How did Venetian merchants influence wine production standards in Italy? What impact did the royal fascination with Barolo have on its global perception? What defines a heroic wine? How did World War II reshape Italian vineyard landscapes? Why do the cultural practices surrounding wine in Italy enhance wine tourism more than in neighbouring countries? What is the link between art and wine? What might surprise you about the mafia’s influence on the Italian wine industry? Which emerging trends in Italian wine will shape the next decade? How has climate change affected the English wine industry? What does Marc love about Lympstone Manor Estate Isabeau Rosé 2023? What makes San Felice Poggio Rosso Chianti Classico Gran Selezione a great example of Chianti’s evolution? Why would Marc choose Pliny the Elder to share a bottle of wine with? What’s Marc’s top wine tip to make us more wine-savvy?   Key Takeaways What is a heroic wine? Marc defines them as wines made with immense effort from difficult terrains like sea cliffs or high mountain vineyards so they require heroic effort to make them and yet they’re not often well known. Which emerging trends will shape the taste of Italian wine in the next decade? Marc sees a greater focus on organic and sustainable viticulture due to climate change. How has Italian art and architecture directly influenced its wines? There are styles of wine that reflect architectural styles. Even the bottles and labels that producers create reflect architecture.   About Marc Millon Marc Millon is a food, wine and travel writer and communicator and the author of numerous books as well as magazine articles published on both sides of the Atlantic. Marc has been travelling, eating, drinking, learning and writing about food, wine and travel for more than 40 years.       To learn more, visit https://www.nataliemaclean.com/288.

Which almost-forgotten grape Italian varieties deserve more recognition? What might surprise you about the stories and wines from Campania? What makes wine such a great narrative vehicle throughout history? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Marc Millon. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Marc Millon's terrific new book Italy in a Wineglass: The Story of Italy Through Its Wines. 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 it like spending summers running up and down Mexican pyramids as a child? How has Marc been influenced by his Korean heritage? What does Marc remember most vividly about moving to England at 19? What was it like being a writer and travelling the wine regions of multiple countries pre-internet? Why was Marc motivated to write his latest book, Italy in a Wineglass? What makes Italy in a Wineglass so different from other books about Italian wine? How did the Italian pride in history and story stand out to Marc while researching the book? What has been the most interesting feedback on the book so far? Why did the stories from Campania surprise Marc the most? What makes wine such a great narrative vehicle throughout history? Which almost-forgotten grape varieties deserve more recognition? How does the Ancient Greek symposium compare to modern Italian social wine-drinking customs? Which wine story in the book is most reflective of Italian culture?   About Marc Millon Marc Millon is a food, wine and travel writer and communicator and the author of numerous books as well as magazine articles published on both sides of the Atlantic. Marc has been travelling, eating, drinking, learning and writing about food, wine and travel for more than 40 years.   Bonus Interview - Bianca Marais Why did I write “Wine Witch on Fire,” and how did I know when it was the right time? What was the inciting incident that kicked off my no good, very terrible year? How did my story and experiences with misogyny resonate with other women in various industries? How do you balance telling your truth in a memoir and concerns about potential legal repercussions down the line? Who was responsible for paying for the expensive legal reviews and edits of my manuscript? Why did I choose the theme of witches as the connecting thread throughout my memoir? How did I weave in references to deepen the witch metaphor throughout Wine Witch on Fire?         To learn more, visit https://www.nataliemaclean.com/287.

How are innovators making art and wine more engaging and accessible? What is it about the art and wine worlds that makes business and pleasure often one and the same? Is authenticity in art important? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Bianca Bosker. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Bianca Bosker's terrific new book Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See. 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 Are the art and wine worlds still ruled by gatekeepers? How are innovators bringing in new voices and making art and wine more engaging and accessible? What’s the role of the social grapevine in the art and wine industries? Why is mentorship a critical aspect of moving up the ladder in these industries? What is it about the art and wine worlds that makes business and pleasure often one and the same? What are some creative ways to develop your taste and understanding of art and wine? Is authenticity in art important? How do forgeries and fakes impact the art world? What can the art and wine worlds learn from each other? Why was it important to Bianca to be in the action in the art world when writing Get in the Picture? Which wines would Bianca pair with iconic artists and artwork? Why would Joan Didion be Bianca’s ideal companion for sharing a bottle of wine?   Key Takeaways Bianca says, “With art and wine, some people say there are no rules, you can engage with it any way you want." She found that advice really frustrating. She thinks that it is important to give people the tools to think for themselves to engage with art or with wine on their own terms. Bianca observes that mixing business and pleasure is part of getting ahead in these different worlds, but it can be unfair for up-and-coming artists. It's hard to spend all of your time bopping around openings and networking. With art, the idea of a forgery is actually a relatively recent invention, Bianca notes. We haven't always cared what was original and what was a forgery or what was a fake.     About Bianca Bosker Bianca Bosker is the author of the New York Times bestselling books Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See and Cork Dork. A contributing writer at The Atlantic, she has also written for publications such as The New Yorker, The New York Times, and The Wall Street Journal. Her work has been recognized with awards from the New York Press Club, the Society of Professional Journalists, and more, and has been included in The Best American Travel Writing.         To learn more, visit https://www.nataliemaclean.com/286.

Why are people with obsessive natures often drawn to both wine and art? How does strategic snobbery create deliberate barriers to entry into the art and wine worlds? What does it mean to stay in the work or to stay with the wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Bianca Bosker. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Bianca Bosker's terrific new book Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See. 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 Which cities has Bianca visited so far on her book tour? What has Bianca found to be the top marketing strategies for her book? Are art-world people more or less obsessive than wine-world people? Why are people with obsessive natures drawn to art and wine? How did getting into artists’ studios transform the way Bianca looks at art? What does it mean to “stay in the work”? How does strategic snobbery create deliberate barriers to entry into the art and wine industries? Is there really a need for complex terminology and flowery language in describing wine? How has art speak evolved to become less descriptive and more exclusionary? Why does Bianca differentiate between the logic behind wine descriptions and art speak? What’s behind the art world’s suspicion of beautiful things and are there parallels in the wine world? How do art and wine help us to discover and appreciate beauty in the everyday?   Key Takeaways Bianca observed an all-consuming passion and intensity in both worlds. As she says: "I'd never met a group of people willing to sacrifice so much for something of so little obvious practical value." They are both in their own way, hedonistic. They really sort of involve all of us - our minds, and our bodies. Strategic snobbery creates deliberate barriers to entry into the art and wine worlds. Bianca explains that it exists to keep out the "Joe Schmoes." The language is one of these constructions that exists to distinguish you as someone that does or does not get it. Bianca advises to slow down and absorb your experiences. It's also what I teach my online wine and food pairing students. Think about what you're experiencing and what you're tasting.   About Bianca Bosker Bianca Bosker is the author of the New York Times bestselling books Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See and Cork Dork. A contributing writer at The Atlantic, she has also written for publications such as The New Yorker, The New York Times, and The Wall Street Journal. Her work has been recognized with awards from the New York Press Club, the Society of Professional Journalists, and more, and has been included in The Best American Travel Writing.         To learn more, visit https://www.nataliemaclean.com/285.

Why do Spanish wines pair well with earthy, savoury dishes? How does food photography affect the cost of a cookbook? How can you set yourself up for success as an aspiring food or drink writer? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with 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 are Barbara’s three favourite wine pairings? Why is food photography so expensive and how does it affect the cost of a cookbook? Do photographs of the dishes enhance or detract from restaurant menus? What are Barbara’s favourite cookbooks and why? How has the cookbook market evolved over the past 10 years and what are some of the trends Barbara sees now? What were some of the most interesting cocktails Barbara came across while writing Brooklyn Bar Bites? Which marketing channels were the most successful for Wine Bites and Wine Time? How can you set yourself up for success as an aspiring food or drink writer? Which chef and musician would Barbara like to share a bottle of wine with? What makes a summer afternoon outdoors the perfect setting to enjoy a glass of wine? Which simple high-low food pairing should you try next?   About Barbara Scott-Goodman Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011). Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.       To learn more, visit https://www.nataliemaclean.com/284.

Can you pair pickled foods with wine, or will their vinegarized flavours ruin the wine? Which wines pair best with soft-shell crab? What goes into great food photography, whether in a magazine or cookbook? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with 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 How did Barbara’s passion for creating recipes develop? Which are the best wines to pair with soft-shell crab? What was Barbara’s most memorable wine moment? When did Barbara realize she wanted to transition into a writing career? Why are book covers often like a political landmine? What are the key elements of a good cookbook cover? How did Barbara decide on the cover design for her book, Wine Time? What makes great food photography? How did the art of pickling surprise Barbara while researching Wine Time? Can you pair pickled foods with wine?   Key Takeaways Can you pair pickled foods with wine? As Barbara observed, contrary to popular belief, these vinegarized foods don’t always wreak havoc on wine. Riesling actually works very well with its own natural acidity, as do other acidic wines like Sauvignon Blanc and Gruner Veltliner. Which wines pair best with soft-shell crab? Barbara would go with a chilled pinot grigio, or if she’s feeling extravagant, a white burgundy, which is an opulent French chardonnay. What goes into great food photography, whether it’s in a magazine or cookbook? Barbara says there's a lot going on behind the scenes. You need to have a good food stylist and a good prop stylist. Most of us don't realize that there are people who get paid to shop for the right linen, the right glass, the right cup, and it's very subtle, but you look at it, you go, wow, that photograph is so good. It's because this team is thinking about it. And that's the magic of food photography.   About Barbara Scott-Goodman Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011). Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.       To learn more, visit https://www.nataliemaclean.com/283.