Explore every episode of the podcast Unreserved Wine Talk
| Title | Pub. Date | Duration | |
|---|---|---|---|
| 412: Why does a Manhattan cocktail and a hamburger make an insanely great pairing? | 21 Oct 2026 | 01:01:57 | |
Why does a Manhattan cocktail and a hamburger make an insanely great pairing? Can strongly brewed black tea really scratch the itch for whiskey in a non-alcoholic Old Fashioned? How did the arrival of drinking straws make new types of cocktails possible? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights Why has Audrey Saunders' Old Cuban endured as a modern classic while so many other cocktails have disappeared? What happens when you replace the gin in a Negroni with a funky Jamaican rum? What does setting a cocktail on fire actually add beyond the theatrics? Is a Manhattan and a burger the ultimate food and cocktail pairing? Have low and no-alcohol drinks have become too important for the drinks world to ignore? How can aquafaba recreate the frothy texture of egg whites in a cocktail? Why does the order of a dry shake and wet shake matter when making a frothy cocktail? How can acid phosphate create the tartness of citrus without adding lemon or lime? Why is balancing sweetness one of the hardest challenges when creating a great non-alcoholic cocktail? Can strongly brewed tea really scratch the itch for whiskey in a non-alcoholic Old Fashioned? How did early drinking straws make ice-filled cocktails like the Sherry Cobbler easier to enjoy? What does Kara think the zero-proof spirits industry still needs to get right?
About Kara Newman Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!
To learn more, visit https://www.nataliemaclean.com/412. | |||
| 411: How is the new Canadian sparkling wine, Fracette, poised to take on Champagne, Prosecco and Cava? John Boynton, CEO of Arterra Wines, reveals the strategy | 14 Oct 2026 | 00:32:43 | |
France has Champagne. Italy has Prosecco. Spain has Cava. So what's the new Canadian sparkling wine style that's just launched? Will Canadians remain loyal to domestic wines once American wines return to store shelves? Is the wine industry making a costly mistake by assuming young drinkers will turn to wine as their incomes grow? How could boxed wine change the way you think about buying and enjoying wine at home? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton, CEO of Arterra Wines Canada. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights How can boxed wine overcome its reputation for being cheap and become a practical choice for everyday drinking? Why does John believe large-format wine offers one of the best values in the alcohol category? Is the idea of one bottle for everyone becoming a poor strategy for the wine industry? What does Arterra's consumer data reveal about whether younger drinkers will naturally start drinking more wine as their incomes rise? How many Canadian wine drinkers are likely to stick with Canadian wine once American wines fully return to shelves? What can the wine industry learn from the decline of newspapers? Could greater scale help Canadian wineries compete on price and export more wine internationally? Does Canada have the potential to become a major sparkling wine producer? What makes Fracette distinctly Canadian compared with other styles of sparkling wine? Why does John want Canadians to stop saving sparkling wine for special occasions?
About John Boynton John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company. John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star. John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration. Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce. A Canadian, John has lived and worked in Canada, the US and Europe.
To learn more, visit https://www.nataliemaclean.com/411. | |||
| 410: How can a bottle of wine become the invitation for Come Over October? John Boynton, CEO of Arterra Wines Canada, shares his insights | 07 Oct 2026 | 00:33:41 | |
How can a bottle of wine become the invitation, slow down the moment, and create space for real conversation? Why does the wine industry need to look beyond wine itself to win back consumers? How can wine become more relevant to younger consumers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights Why does John believe wine can help combat the growing problem of loneliness? What makes wine uniquely suited to slowing us down and creating deeper face-to-face connections? How can a bottle of wine serve as both the invitation and the excuse to spend time together? What did the first year of Come Over October reveal about people's desire for more meaningful connection? Why does John believe wine forces us to be more present in an increasingly digital world? How did Come Over October change the way John prioritizes time with his own friends and family? Why are younger drinkers consuming less wine? What does the wine industry need to understand about the pre-party occasion? Why did Arterra create a bold, 16% alcohol flavoured wine? How much of wine's decline is being driven by affordability versus moderation and changing lifestyles? Why does John think the wine industry needs to stop looking at other wine brands for inspiration? What can trends like zero sugar teach the wine industry about reinventing itself for today's consumer?
About John Boynton John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company. John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star. John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration. Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce. A Canadian, John has lived and worked in Canada, the US and Europe.
To learn more, visit https://www.nataliemaclean.com/410. | |||
| 409: How can two rums taste completely different even though they're both made from sugar cane? Kara Newman reveals the secret | 30 Sep 2026 | 00:48:49 | |
How can two rums taste completely different even though they're both made from sugar cane? What makes Jamaican rum so famously funky, and what does a dunder pit have to do with it? How does the type of ice you use change the strength, temperature, and texture of a cocktail? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights How did writing about stocks, bonds, and commodities eventually lead Kara to a career covering cocktails and spirits? Why does Kara see cocktail recipes as a starting point rather than a strict set of instructions? How does writing cocktail recipes on individual cards change the way Kara approaches storytelling? How can two rums taste so dramatically different when they're both made from sugar cane? Why did early Tiki pioneers blend multiple styles of rum into a single cocktail? How did the fierce rivalry between Don the Beachcomber and Trader Vic help shape Tiki cocktail culture? What gives rhum agricole its distinctive grassy, funky character? What exactly makes Jamaican rum so funky, and what does a dunder pit have to do with it? Why does the Three Dots and a Dash cocktail literally wear its name in its garnish? Why did Don the Beachcomber impose a two-drink limit on his famously potent Zombie cocktail? How does the type of ice you use change a cocktail? Why should you stop thinking of rum as one category from one part of the world?
About Kara Newman Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!
To learn more, visit https://www.nataliemaclean.com/409. | |||
| 408: How Are Modern Whisky Makers Using Blending To Capture Emotions and Experiences? | 23 Sep 2026 | 00:50:48 | |
How does smoking whisky grains with elephant dung translate into flavours like raspberry and sandalwood? What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky? How are modern whisky makers using blending to capture emotions and experiences? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights How are modern whisky makers using blending to capture emotions and experiences rather than simply create consistency? Why are smaller distilleries more likely to experiment with different grains, yeasts, and production methods? How can something as simple as changing yeast dramatically influence the flavour of a whisky? What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky? How can a whisky maker's background and philosophy become almost like another ingredient in the final spirit? What does ageing whisky in former Japanese shochu casks add that more familiar bourbon or Sherry casks cannot? How do unconventional materials create entirely new flavours in whisky? Why does Kristiane think whisky drinkers should focus on enjoying what's in the glass? How do altitude and atmospheric pressure affect the way whisky is distilled and matured? What makes Canada's craft whisky scene so exciting? Why is whisky and ginger ale Kristiane's go-to pub drink, even when she's using single malt? What are Kristiane's three essential tips for anyone who wants to enjoy whisky more?
About Kristiane Westray Kristiane Westray is a whisky communicator and author. Her first book Savour was published by Bloomsbury in October 2025. She has written about spirits since 2012, and her work has appeared in Whisky Magazine, The Malt Whisky Yearbook, The Times, Club Oenologique and many more. She is the former editor at The Spirits Business and led the content team at Master of Malt, where she trained as a WSET Spirits Educator. As a judge in the UK and US, she has tasted and assessed thousands of whiskies from around the world. An accomplished presenter, Kristiane has hosted numerous tastings, co-hosted live broadcasts, and appeared as a whisky expert on Channel 4's Sunday Brunch. A passionate advocate for equity in whisky, her work on social media drives education and inclusivity with the vision that whisky is for everyone. Kristiane is based in Brighton, UK, where she lives with her girlfriend and a tiny ginger cat.
To learn more, visit https://www.nataliemaclean.com/408. | |||
| 407: In "Savour," Kristiane Westray reveals: Is smelling whisky different from smelling a glass of wine? | 16 Sep 2026 | 00:51:02 | |
Is smelling or nosing whisky different from smelling a glass of wine? How did a 1960s marketing campaign convince generations of whisky drinkers that single malt was better than blended whisky? What is it like to step inside a working whisky kiln and experience peat smoke firsthand? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray, author of Savour: A Guide To Tasting and Exploring Whiskies of the World. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights What was it like stepping inside the smoky kiln at Bowmore and experiencing peated whisky production firsthand? Why did Kristiane write Savour for flavour lovers rather than whisky geeks? How did writing the book reinforce Kristiane's belief that whisky needs to welcome new drinkers? How did Kristiane go from an aspiring fashion and beauty writer into a whisky obsessive? Why should you approach nosing whisky differently from nosing a glass of wine? How can the type of peat used in different regions create dramatically different aromas in whisky? Does the glass you drink whisky from really matter? How can exploring the landscape around a distillery deepen your understanding of its whisky? How does Kristiane challenge the lingering idea that whisky is primarily a drink for men? How did a 1960s marketing campaign help convince generations of drinkers that single malt was better than blended whisky? Do whisky drinkers worry too much about caramel colouring, small batch claims, and chill filtration?
About Kristiane Westray Kristiane Westray is a whisky communicator and author. Her first book Savour was published by Bloomsbury in October 2025. She has written about spirits since 2012, and her work has appeared in Whisky Magazine, The Malt Whisky Yearbook, The Times, Club Oenologique and many more. She is the former editor at The Spirits Business and led the content team at Master of Malt, where she trained as a WSET Spirits Educator. As a judge in the UK and US, she has tasted and assessed thousands of whiskies from around the world. An accomplished presenter, Kristiane has hosted numerous tastings, co-hosted live broadcasts, and appeared as a whisky expert on Channel 4's Sunday Brunch. A passionate advocate for equity in whisky, her work on social media drives education and inclusivity with the vision that whisky is for everyone. Kristiane is based in Brighton, UK, where she lives with her girlfriend and a tiny ginger cat.
To learn more, visit https://www.nataliemaclean.com/407. | |||
| 406: How Did The Launch of the Super Premium Rosé Whispering Angel from Château D'esclans Change Provence? | 09 Sep 2026 | 01:01:11 | |
How did Sacha Lichine's launch of Garrus and Whispering Angel from Château d'Esclans, which now exceeds 10 million bottles a year change Provence? What happens to a wine region when historic family estates are increasingly bought by wealthy outsiders and corporations? How can classifying wine by colour get in the way of understanding what's actually in the glass? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Liz Gabay and Ben Bernheim.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Liz Gabay and Ben Bernheim's terrific book, The Wines of Provence. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights How did Liz and Ben end up working on Kylie Minogue's Rosé? How involved are celebrities in the wines that carry their names? What happens to a wine region when historic family estates are increasingly bought by celebrities, corporations, and wealthy outsiders? How did Garrus and Whispering Angel prove that consumers would pay serious money for Provence Rosé? Why do Liz and Ben push back against the idea that expensive, oak-aged Rosé is not real Rosé? How can classifying wines by colour get in the way of understanding what is in the glass? Where is the line between dark Rosé, a chilled red, and the emerging category sometimes called blouge? Could Provence's future lie in fresh, chilled reds that blur the traditional boundaries between red and Rosé? Why should winemakers worry less about categories and focus more on making the best wine they can? Can fine Rosé really age for decades and what happens to its flavours as it gets older?
About Elizabeth Gabay MW & Ben Bernheim Elizabeth Gabay MW entered the wine trade in 1986, founding Elizabeth Gabay & Partners. She became a Master of Wine in 1998. She has lived in south-eastern France since 2002, and is currently based in the Provence-Alpes-Côte d'Azur region. Since 2020 she has been working with her son Ben Bernheim. They write for numerous magazines with a global readership, largely, but not only, about rosé and are regular speakers at wine fairs and competitions. Elizabeth is the author of Rosé: Understanding The Pink Wine Revolution in the Classic Wine Library series, and Rosés of Southern France, which she co-authored with Ben Bernheim. Gabay and Bernheim make their own wine in Slovakia, in partnership with Vladimir Magula and have consulted with other producers on rosé, including Kylie Minogue. Together they organise a rosé writing competition and trade events, including their Fine Rosé Day.
To learn more, visit https://www.nataliemaclean.com/406. | |||
| 405: Why Has Rosé Wine Struggled To Be Taken Seriously By Professionals Despite Its Popularity With Consumers? | 02 Sep 2026 | 00:39:58 | |
How is Provence far more diverse as a wine region than just Rosé? Why has Rosé struggled to be taken seriously by wine professionals despite its enormous popularity with consumers? Does Provence make the best Rosé in the world or simply the best Rosé in its style? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Liz Gabay and Ben Bernheim. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Liz Gabay and Ben Bernheim's terrific book, The Wines of Provence. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose two people randomly from those who contact me. Good luck!
Highlights What surprised Liz and Ben most when they started digging deeper into the wines of Provence? How do Provence's mountains, valleys, rainfall, and winds create dramatically different wine regions within a relatively small area? How have the wines of Provence changed since Liz first started visiting vineyards there 40 years ago? Why did Provence wineries once use unusual bottle shapes to distinguish their wines? What was the hardest part of becoming a Master of Wine for Liz? Why has Rosé historically struggled to be taken seriously by wine professionals despite its popularity with consumers? How did growing up around wine and competitive blind tasting shape Ben's approach to writing about it? What happens when a mother and son with very different writing styles collaborate on a wine book? Why do Liz and Ben disagree over whether Provence should focus so heavily on Rosé? Could some of Provence's best wines actually be reds rather than Rosés? Why does Liz believe Provence-style Rosé is not necessarily the best in the world?
About Elizabeth Gabay MW & Ben Bernheim Elizabeth Gabay MW entered the wine trade in 1986, founding Elizabeth Gabay & Partners. She became a Master of Wine in 1998. She has lived in south-eastern France since 2002, and is currently based in the Provence-Alpes-Côte d'Azur region. Since 2020 she has been working with her son Ben Bernheim. They write for numerous magazines with a global readership, largely, but not only, about rosé and are regular speakers at wine fairs and competitions. Elizabeth is the author of Rosé: Understanding The Pink Wine Revolution in the Classic Wine Library series, and Rosés of Southern France, which she co-authored with Ben Bernheim. Gabay and Bernheim make their own wine in Slovakia, in partnership with Vladimir Magula and have consulted with other producers on Rosé, including Kylie Minogue. Together they organise a rosé writing competition and trade events, including their Fine Rosé Day.
To learn more, visit https://www.nataliemaclean.com/405. | |||
| 404: What's the difference between a lean wine and one that's thin? Maryse Chevriere on How to Sound Wine Smart | 26 Aug 2026 | 00:37:44 | |
What's the difference between a wine that's lean and one that's thin? Why is asking for a "smooth" wine one of the least helpful ways to describe what you actually want? What's the fastest way to learn more about wine without feeling intimidated? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the terrific new book, How to Sound Wine Smart. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose three people randomly from those who contact me. Good luck!
Highlights Why does swirling completely change the personality of some wines? How can you use personal memories when describing wine? Why are wine professionals so obsessed with high-acid wines? What makes a wine lean rather than simply thin? Why does Maryse think asking for a "smooth" wine isn't enough to find the right bottle? When does Brettanomyces add character to a wine versus being a flaw? Can decanting Champagne actually improve it? How does Maryse convince lifelong Chardonnay skeptics to give the grape another chance? When does pairing red wine with fish work? Why should you drink outside your comfort zone rather than stick to familiar grapes? What's the fastest way to learn more about wine without feeling intimidated?
About Maryse Chevriere Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.
To learn more, visit https://www.nataliemaclean.com/404. | |||
| 403: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? Maryse Chevriere Talks About Descriptors That Have Jumped The Shark | 19 Aug 2026 | 00:36:17 | |
How can a hospitality disaster completely change your approach to wine and service? When do wine tasting notes become so over-the-top that they stop meaning anything? What makes natural wine like an unfiltered snapshot of a single moment? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the new book How to Sound Wine Smart. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose three people randomly from those who contact me. Good luck!
Highlights What was Maryse's most mortifying moment while working as a sommelier? Does wine education need more humour and plain language? What finally convinced Maryse to move from food writing into the wine world? How did working a harvest in Alsace shape the way Maryse thinks about natural wine? Why is working in a wine shop as much about listening as it is about recommending? Why are underdog grapes like Riesling and Chenin Blanc some of Maryse's favourites? How did a wine bar bathroom wallpaper eventually lead to Maryse's book deal? Why does Maryse describe a "loud" wine as one of her favourite tasting terms? What inspired the name Fresh Cut Garden Hose, and why has it become such a perfect fit for her illustrations? Why does Maryse think "sweet" is one of the most misunderstood words in wine? Why have tasting notes become so over-the-top?
About Maryse Chevriere Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.
To learn more, visit https://www.nataliemaclean.com/403. | |||
| 402: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? How To Sound Wine Smart with Marisol de la Fuente | 12 Aug 2026 | 00:38:47 | |
How do our personal memories shape the aromas we recognize in wine? What incredible Argentine wines are people missing when they focus only on Malbec? Why do food and wines from the same region often pair beautifully even when they break the usual rules? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Marisol de la Fuente. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights How did a student's memory of his grandmother help Marisol explain aroma in wine tasting? Why might an old wine remind someone of sushi? Why does Torrontés pair unexpectedly well with Argentine empanadas? How can molecular pairing create surprising matches like white chocolate with caviar? Why does Marisol say wine changes with age rather than automatically improving? What is the biggest misconception people have about aging wine? Why does Marisol believe Argentina is known too narrowly for Malbec? What does Argentina need to do better to show the world its full range of wines? How did winning Wine Communicator of the Year change Marisol's place in the global wine conversation? Why does Marisol believe wine communication should never feel too solemn? What childhood comfort food would Marisol pair with white wine today? Why does Marisol believe constant study and research matter most in wine communication?
About Marisol de la Fuente Marisol de la Fuente is an international sommelier, graduated from the Argentine School of Sommeliers, a bartender trained at the International Center of Cocktail Arts, and a journalist. She communicates about the world of wine and beverages to bring it closer to consumers. She is a columnist on Canal de la Ciudad, where she presents a different segment every week in a simple and entertaining manner. On Vinimos, her wine podcast, she answers the most common consumer questions alongside Ariel Torres, journalist at La Nación. She teaches her course "El vino, sin vueltas" in a live online format and also works as an instructor in the sommelier programs. Beyond her passion for wine, she has 25 years of experience in marketing, communication, and PR in multinational companies, and she is a Digital Marketing lecturer and consultant for companies in the wine and beverage industry.
To learn more, visit https://www.nataliemaclean.com/402. | |||
| 401: How Did Argentina Help Save Europe's Vineyards During The Devastating Phylloxera Crisis? | 05 Aug 2026 | 00:40:56 | |
How did Argentina help save Europe's vineyards during the devastating phylloxera crisis? Why is wine still treated as an exclusive product despite being more accessible than ever? How can vineyards that endure extreme temperatures still produce elegant, vibrant wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Marisol de la Fuente. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What made Marisol leave a successful corporate career to become a sommelier? Why did Marisol build her wine content around beginners instead of wine experts? How did identifying a single aroma in a wine tasting convince Marisol she belonged in the wine world? What wine myths does Marisol most want consumers to stop believing? Which modern wine trends are actually thousands of years old? Why is wine still treated as an exclusive product, despite being more accessible than ever? How did Argentina help save Europe's vineyards during the phylloxera crisis? Why do Argentina's southernmost vineyards produce such elegant, fresh wines despite their extreme climate? Why does Marisol believe making great white wine is even more difficult than making great red wine? What do the terms Brut, Extra Brut, and Demi-Sec on sparkling wines really mean? Which common sparkling wine misconception might surprise consumers the most?
About Marisol de la Fuente Marisol de la Fuente is an international sommelier, graduated from the Argentine School of Sommeliers, a bartender trained at the International Center of Cocktail Arts, and a journalist. She communicates about the world of wine and beverages to bring it closer to consumers. She is a columnist on Canal de la Ciudad, where she presents a different segment every week in a simple and entertaining manner. On Vinimos, her wine podcast, she answers the most common consumer questions alongside Ariel Torres, journalist at La Nación. She teaches her course "El vino, sin vueltas" in a live online format and also works as an instructor in the sommelier programs. Beyond her passion for wine, she has 25 years of experience in marketing, communication, and PR in multinational companies, and she is a Digital Marketing lecturer and consultant for companies in the wine and beverage industry.
To learn more, visit https://www.nataliemaclean.com/401. | |||
| 400: Why Is The Daiquiri Used As A Litmus Test To See If A Bartender Can Make A Decent Drink? | 29 Jul 2026 | 00:51:08 | |
Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is oleo saccharum and why is it a gorgeous way to sweeten sophisticated cocktails? What is tepeche and why do fermenting pineapples make a delicious cocktail? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, author of Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. 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 did bartenders once spend 12 minutes shaking a single Ramos Gin Fizz? What's the most unusual vessel Kaitlyn has ever served a cocktail in? Why is the Hugo Spritz replacing the Aperol Spritz as one of today's hottest cocktails? What makes Vancouver's historic Hotel Georgia cocktail so distinctive? How did sailors accidentally create one of cocktail history's most useful ingredients? How can you turn pineapple scraps into a naturally fermented drink instead of throwing them away? What simple kitchen tool can replace the traditional dry shake for egg white cocktails? Why does Kaitlyn believe the classic Daiquiri is the ultimate test of a bartender's skill? How did Kaitlyn create a Negroni that even she enjoys drinking? What's the strangest drink request Kaitlyn has ever received, and why won't she judge anyone's order? Why is the Margarita still Kaitlyn's favourite cocktail after more than 20 years behind the bar? What questions should you ask when you don't know what cocktail to order? What are Kaitlyn's three biggest tips for making better cocktails at home?
About Kaitlyn Stewart Kaitlyn Stewart is an internationally recognized, global bartending champion with over 20 years of hospitality experience. In 2017, she became the first Canadian to win the prestigious title of Diageo's World Class Bartender of the Year. Beyond the bar, she is an author, recipe developer, consultant, and content creator with nearly a million followers across her Likeable Cocktails social platforms. Kaitlyn travels extensively to conduct seminars, judge cocktail competitions, and host guest shifts at some of the world's top bars. She was recently ranked #65 on the Drinks International Bar World 100 most influential people list and recognized as one of the Imbibe 75 "Ones to Watch." Additionally, she has been a multi-time nominee and short-list finalist for the Tales of the Cocktail Spirited Awards in the categories of International Bar Mentor and Best Broadcast, Podcast, or Social Media Channel.
To learn more, visit https://www.nataliemaclean.com/400. | |||
| 399: How Does It Feel Competing Against The World's Best Bartenders Making Six Cocktails in Six Minutes in Front of a Large Audience? | 22 Jul 2026 | 00:41:41 | |
How does it feel competing against the world's best bartenders making six cocktails in six minutes in front of a large audience? How can bartending become a form of storytelling instead of simply making drinks? How did the Mojito begin as a 16th-century medical remedy? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, the first Canadian to win the prestigious title of World Class Bartender of the Year and author of the book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. 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 How did growing up in her parents' restaurant shape Kaitlyn's career in hospitality? How did a mentor show Kaitlyn that bartending could combine storytelling, creativity, and performance? What was it like competing to make six cocktails in six minutes inside a Mexican wrestling ring? How did Kaitlyn become the first Canadian to win World Class Bartender of the Year? Why does Kaitlyn believe the world's greatest cocktails have stood the test of time? Why did Kaitlyn design her cocktail book with classic, modern, and alcohol-free versions of every drink? How does the Manhattan cocktail secretly contain New York City's 212 area code? Which classic cocktail has the strangest origin story? How did the Mojito begin as a medical remedy more than 400 years ago? What inspired the invention of the now-famous Espresso Martini?
About Kaitlyn Stewart Kaitlyn Stewart is an internationally recognized, global bartending champion with over 20 years of hospitality experience. In 2017, she became the first Canadian to win the prestigious title of Diageo's World Class Bartender of the Year. Beyond the bar, she is an author, recipe developer, consultant, and content creator with nearly a million followers across her Likeable Cocktails social platforms. Kaitlyn travels extensively to conduct seminars, judge cocktail competitions, and host guest shifts at some of the world's top bars. She was recently ranked #65 on the Drinks International Bar World 100 most influential people list and recognized as one of the Imbibe 75 "Ones to Watch." Additionally, she has been a multi-time nominee and short-list finalist for the Tales of the Cocktail Spirited Awards in the categories of International Bar Mentor and Best Broadcast, Podcast, or Social Media Channel.
To learn more, visit https://www.nataliemaclean.com/399. | |||
| 398: How Did One Decision Trigger Sherry's Decline From Britain's Favourite Drink? | 15 Jul 2026 | 00:50:28 | |
How did a single decision trigger Sherry's decline from Britain's favourite drink? What would it take for Sherry to make a comeback after decades of decline? How can you make the most out of your trip to the Sherry region of Spain? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Howkins, author of a new book on Sherry. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Ben Howkin's terrific book, Sherry: Maligned, Misunderstood, Magnificent! 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 was Pedro Ximénez once considered too valuable to bottle on its own? Why did Shakespeare mention Sherry so often in his plays? How did Sherry become one of the world's most popular wines before its dramatic decline? How did one businessman almost single-handedly bring down the modern Sherry industry? Why did people in Jerez say José María Ruiz-Mateos had turned wine back into water? How has the collapse in Sherry sales unexpectedly created a rare opportunity for wine lovers? Why does Ben believe the world's finest old Sherries remain one of wine's greatest bargains? What would it take for Sherry to become fashionable again? Why are small independent bodegas giving Ben renewed hope for the future of Sherry? What makes a visit to Jerez unlike any other wine region in the world? How did Ben help revive one of Europe's oldest and most celebrated sweet wines after the fall of the Iron Curtain? Why did Hungary insist on calling it the Royal Tokaji Wine Company instead of the Imperial Tokaji Wine Company? What does "five puttonyos" actually mean on a bottle of Tokaji? After a lifetime in wine, what advice does Ben have for anyone looking to enjoy wine more?
About Ben Howkins Ben Howkins is widely regarded as the UK's leading writer and expert on port and sherry. In 1963, he became the youngest recipient of the Vintners Scholarship, an experience that took him across Europe's vineyards and helped shape his lifelong passion for wine education, particularly fortified and dessert wines. A prolific author, he has written extensively for both consumer and trade publications. His books include Rich, Rare & Red, Real Men Drink Port… and Ladies Do Too!, Sherry and Adventures in the Wine Trade. He is a member of the Vintners' Company and has lectured for the Wine & Spirit Education Trust, where he also served as a Trustee. An international wine judge and public speaker, he has led vineyard tours across Europe and South America and promoted wine globally, including in the USA and China. He is co-founder of the Royal Tokaji Wine Company and a key figure in reviving Tokaji Aszú's global reputation.
To learn more, visit https://www.nataliemaclean.com/398. | |||
| 397: How Does The Solera System Give Every Glass Of Sherry Centuries Of History? | 08 Jul 2026 | 01:00:14 | |
How does the Solera system give every glass of sherry centuries of history? How does Sherry's "second terroir" shape the wine just as much as the vineyard itself? Why should every great wine cellar have mature, dry Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Howkins, who has just published a new book on Sherry. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Ben Howkin's terrific book, Sherry: Maligned, Misunderstood, Magnificent! 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 How did Ben win one of the wine world's most prestigious scholarships with a single word? Why does Ben still remember his very first glass of Fino Sherry more than 60 years later? What makes the Solera system one of the most remarkable ageing methods in the wine world? How can every bottle of Sherry contain traces of wines made generations ago? Can the position of a single barrel inside a bodega really change the taste of the wine? What makes old Amontillado sherry such a thrilling wine to taste? Why do the chalky white soils of Jerez have so much in common with Champagne and southern England? What are the key differences between the fortified wines Port and Sherry? How did the aftermath of the Spanish Civil War shape Ben's first impressions of Jerez? What might you be surprised to discover about the world's greatest Sherries? What does "en rama" mean, and why are Sherry lovers so excited whenever they see it on a bottle? Why is Palo Cortado considered the most mysterious style of Sherry?
About Ben Howkins Ben Howkins is widely regarded as the UK's leading writer and expert on port and sherry. In 1963, he became the youngest recipient of the Vintners Scholarship, an experience that took him across Europe's vineyards and helped shape his lifelong passion for wine education, particularly fortified and dessert wines. A prolific author, he has written extensively for both consumer and trade publications. His books include Rich, Rare & Red, Real Men Drink Port… and Ladies Do Too!, Sherry and Adventures in the Wine Trade. He is a member of the Vintners' Company and has lectured for the Wine & Spirit Education Trust, where he also served as a Trustee. An international wine judge and public speaker, he has led vineyard tours across Europe and South America and promoted wine globally, including in the USA and China. He is co-founder of the Royal Tokaji Wine Company and a key figure in reviving Tokaji Aszú's global reputation.
To learn more, visit https://www.nataliemaclean.com/397. | |||
| 396: Can Bordeaux Reinvent Itself? How One of Wine's Greatest Regions is Adapting to a Changing World | 01 Jul 2026 | 00:35:18 | |
Can Bordeaux adapt to changing wine tastes without losing its identity? Bordeaux is pulling up thousands of hectares of vines because of overproduction. How does Mouton Cadet's model offer a way out for some wine growers? How are modern Bordeaux producers, like Mouton Cadet, creating wines with more energy, smoothness, and drinkability for today's consumers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Véronique Hombroekx, the Managing Director for the Mouton Cadet Brand and Jérôme Aguirre, Director, Mouton Cadet Wines, about their Fair for Life program. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights Why did Canada become one of the first markets chosen for Mouton Cadet's Fair for Life launch? What does the success of Fair for Life wines in Canada reveal about today's wine consumers? Why does Veronique see consumer support as a direct investment in the future of winegrowers? How is Mouton Cadet helping consumers understand what the Fair for Life certification means? Why does Veronique view consumer confusion between Fair for Life and Fair Trade as an opportunity rather than a problem? Why does Veronique believe Bordeaux still faces difficult challenges despite signs of optimism? How are changing consumer preferences forcing Bordeaux to rethink its traditional style of wine? Why do Veronique and Jérôme believe curiosity and humility are essential to Bordeaux's future? How is Mouton Cadet helping growers become more resilient instead of pulling out vineyards? Why is maintaining 30% organic vineyards more realistic than pursuing organic conversion at any cost? What does Jérôme mean when he says the 2022 vintage is "singing" while the 2023 vintage is "dancing"? If Veronique could summarize Fair for Life in a single sentence, what would she want consumers to understand?
About Mouton Cadet's Fair for Life Certification The Fair for Life fair-trade certification scheme officially recognises Mouton Cadet's commitment and makes them unique in Bordeaux. The aim of this certification is to pursue existing initiatives with their winegrowers in response to a range of challenges: economic (more resilient operating models), environmental (support for the agroecological transition) and social (training, transmission of skills). Each bottle of Mouton Cadet with the Fair for Life label bears witness to the combination of a shared passion and a long-term commitment.
To learn more, visit https://www.nataliemaclean.com/396. | |||
| 395: Why Mouton Cadet, Bordeaux, decide that sustainability needed to include people, not just the environment? | 24 Jun 2026 | 00:36:24 | |
Why did the Bordeaux wine Mouton Cadet decide that sustainability needed to include people, not just the environment? Why is the Fair for Life certification that's focused on people, community, and respect the environment a perfect fit for Mouton Cadet? What does it mean to create trust with more than 100 grape growers that lasts for generations? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Véronique Hombroekx, the Managing Director for the Mouton Cadet Brand and Jérôme Aguirre, Director, Mouton Cadet Wines, about their Fair for Life program. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What made Veronique believe fair trade principles could work for a Bordeaux wine brand on the scale of Mouton Cadet? Why did a small Fair for Life label on another Bordeaux wine inspire a major change at Mouton Cadet? What was missing from Mouton Cadet's sustainability strategy before Fair for Life was introduced? Why did Mouton Cadet choose its flagship Rouge to carry the Fair for Life certification? What does it actually mean for more than 100 independent winegrowers to be part of the "Mouton Cadet family"? How do long-term contracts and above-market pricing help growers plan for the future? What happens during a typical vineyard visit between Mouton Cadet's technical team and its growers? How is technology helping growers make better decisions while reducing their reliance on pesticides? Why do the growers themselves decide how the Fair for Life development fund is invested? How are growers using shared data and cost-management tools to improve their businesses? Why has climate adaptation become one of the most urgent challenges facing Bordeaux winegrowers? How can supporting growers beyond the vineyard ultimately lead to better wine in the bottle?
About Mouton Cadet's Fair for Life Certification The Fair for Life fair-trade certification scheme officially recognises Mouton Cadet's commitment and makes them unique in Bordeaux. The aim of this certification is to pursue existing initiatives with their winegrowers in response to a range of challenges: economic (more resilient operating models), environmental (support for the agroecological transition) and social (training, transmission of skills). Each bottle of Mouton Cadet with the Fair for Life label bears witness to the combination of a shared passion and a long-term commitment.
To learn more, visit https://www.nataliemaclean.com/395. | |||
| 394: Soil, Soul, and the Sacred Cup: Wine in the Hebrew Bible and New Testament | 17 Jun 2026 | 00:49:52 | |
How did wine transform biblical meals into symbols of the covenant in the ancient world? Why did overflowing vineyards and giant clusters of grapes become such powerful symbols of the Promised Land? Why did religious leaders label Jesus a glutton, a drunkard, and a friend of sinners? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Professor Mark Scarlata, author of Wine, Soil, and Salvation in the Hebrew Bible and the New Testament. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What makes the Bible's first meal with bread and wine so significant? Why does the "cup of salvation" become one of the Bible's most enduring images? How did wine become the ultimate symbol of communion in the Christian faith? Why did the spies return from the Promised Land carrying an enormous cluster of grapes? Why do biblical visions of salvation so often involve overflowing wine and lavish feasts? Why was abundant wine associated with the coming of the Messiah? What was Jesus communicating by turning water into wine at Cana? How did the prophets transform the "cup of salvation" into a symbol of judgment? Does Proverbs contain what may be the world's first hangover story? Why was Jesus accused of being a drunkard and a friend of sinners? What does Jesus really mean by new wine and old wineskins? What does the terrifying winepress imagery in Revelation actually symbolize? If Mark could share a bottle of wine with anyone in history, why would he choose Moses? What can wine teach us about humanity, community, and our connection to the world around us?
About Mark Scarlata Mark Scarlata is Senior Lecturer in Old Testament at St. Mellitus College, London. He is also the Vicar-Chaplain at St. Edward, King and Martyr, Cambridge, and the Director of the St. Edward's Institute for Christian Thought. He has spoken on wine and faith internationally and continues to write on the subject.
To learn more, visit https://www.nataliemaclean.com/394. | |||
| 393: Why does wine play a central role in the Bible and our culture, symbolizing abundance and joy, and not other food or drink? Dr. Mark Scarlata shares the story | 10 Jun 2026 | 00:57:02 | |
How does biking through wine country help you better understand the wines? Why has wine held a unique place in the Bible and our culture when so many other foods like milk, olive oil, honey, dates, and pomegranates symbolize abundance and blessing? How do the aromas and complexity of wine create such deep connections to memory in the brain? Why do so many people feel disconnected in modern life despite being more connected than ever? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Professor Mark Scarlata, author of the new book Wine, Soil, and Salvation in the Hebrew Bible and the New Testament. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What did cycling through French wine country teach Mark about the connection between wine, land, and place? Why did a biblical scholar decide to write a book about wine? What surprised Mark most when he began researching wine in the Bible? Why are wine, soil, and salvation so closely connected in Mark's understanding of scripture? What does Noah's transformation into a "man of the soil" reveal? Why do some commentators criticize Noah's drunkenness when the biblical text itself seems far less concerned with it? What happens when wine is treated as a symbol of community and celebration rather than a source of status and exclusivity? How do wine's aromas connect with the brain and our memories? Why does Mark think modern life leaves people feeling increasingly disconnected from the places where they live? How did wine become such an ordinary yet essential part of daily life in the ancient world?
About Mark Scarlata Mark Scarlata is Senior Lecturer in Old Testament at St. Mellitus College, London. He is also the Vicar-Chaplain at St. Edward, King and Martyr, Cambridge, and the Director of the St. Edward's Institute for Christian Thought. He has spoken on wine and faith internationally and continues to write on the subject.
To learn more, visit https://www.nataliemaclean.com/393. | |||
| 392: What makes a well-made Mint Julep Cocktail much more complex than you expect? James Chatto reveals the secret | 03 Jun 2026 | 00:48:48 | |
What makes a properly made mint julep much more complex than people expect? How did an Indian revolutionary leader end up creating one of Japan's most famous curry recipes? How did a recipe collected during a 1930s concert tour in Indonesia become the legendary Queen Mother's Cake, different from every other chocolate cake you've ever had? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of James Chatto's new book, Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. 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 makes the mint julep tradition at Oxford both fascinating and deeply complicated? Why did a simple rum drink discovered in Cuba become one of America's most iconic cocktails? What hidden history was uncovered behind the luxurious dish Lobster Newberg? How did a Bengali revolutionary leave a lasting mark on Japanese curry culture? What made Jan Smeterlin's chocolate cake unforgettable enough to become a royal favorite? Why does James believe food is such a powerful and lasting carrier of memory? Which story in the book seemed so improbable that James doubted it until the historical evidence confirmed it? What personal objects would James choose to display in a museum about his life?
About James Chatto James Chatto read English at New College, Oxford, before becoming an actor and musician; today, he is one of Canada's best-known writers on the subjects of food and drink. He has written seven books, including A Kitchen in Corfu, the best-selling A Matter of Taste (with Lucy Waverman) and two memoirs, The Man Who Ate Toronto and The Greek for Love. As a journalist, he spent decades as Toronto Life's restaurant columnist, Senior Editor of the LCBO's magazine, Food & Drink, and editor of harry magazine; his writing has appeared in dozens of publications in Canada, the U.S. and the U.K. A co-founder of the Canadian Culinary Championship, he is a Chevalier of the Confrérie des Chevaliers du Taste Fromage de France, and a Freeman of Corfu Town. He is a puppetmaker.
To learn more, visit https://www.nataliemaclean.com/392. | |||
| 391: Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors with James Chatto | 27 May 2026 | 00:46:31 | |
What did lasagna taste like in Renaissance Italy before tomatoes and ragù became standard? Why are some of Thailand's most iconic royal desserts rooted in Portuguese convent recipes? How did a chance conversation at dinner unexpectedly unlock hidden pieces of food history? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of James Chatto's new book, Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. 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 Why did James transition from acting and music into a career as a food writer? What did James learn from his godfather, Robert Morley, about why food writing is ultimately about people? What inspired James, Wendy, and their historian son to structure Acquired Tastes around real people who carried recipes from one culture into another? How did Renaissance Italians make lasagna with and why did James find the recipe so unexpectedly delicious? What memorable kitchen disaster turned a promising chocolate cake into something "dry as chalk"? Who was Maria Guyomar de Pinha and how did she become a key figure in Thai royal desserts? What do you need to know about the Thai dessert foi thong and its history? Why does James believe recipes certain recipes have survived for centuries? Who was Queen Bona Sforza and how did she influence Polish food culture? What coincidence connected James with a modern Italian wine importer whose hometown still preserves Queen Bona's legacy centuries later?
About James Chatto James Chatto read English at New College, Oxford, before becoming an actor and musician; today, he is one of Canada's best-known writers on the subjects of food and drink. He has written seven books, including A Kitchen in Corfu, the best-selling A Matter of Taste (with Lucy Waverman) and two memoirs, The Man Who Ate Toronto and The Greek for Love. As a journalist, he spent decades as Toronto Life's restaurant columnist, Senior Editor of the LCBO's magazine, Food & Drink, and editor of harry magazine; his writing has appeared in dozens of publications in Canada, the U.S. and the U.K. A co-founder of the Canadian Culinary Championship, he is a Chevalier of the Confrérie des Chevaliers du Taste Fromage de France, and a Freeman of Corfu Town. He is a puppetmaker.
To learn more, visit https://www.nataliemaclean.com/391. | |||
| 390: What's The Difference Between Drinking For Pleasure And Drinking For Relief? Dr. Charles Knowles Reveals The Difference | 20 May 2026 | 00:54:49 | |
What's the difference between drinking for pleasure and drinking for relief? How does your body's early reaction to alcohol predict your long-term risk of developing alcohol dependence? How do some people drink heavily for years without developing the same dependence that others struggle to escape? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Charles Knowles, author of Why We Drink Too Much: The New Science of Alcohol. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Charles Knowles' new book, Why We Drink Too Much: The New Science of Alcohol. 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 When does alcohol shift from a social choice into biological dependence? Why can people with alcohol dependence end up drinking more for relief than for pleasure? How do certain environments become powerful craving cues? Why is being able to drink heavily without hangovers considered a major risk factor? Why do some people experience alcohol as intensely stimulating rather than merely relaxing? How did long-term studies of teenagers predict future alcoholism? Why is there still no meaningful genetic test for alcohol dependence? What behavioral signs can reveal a heightened vulnerability to problematic drinking? Why does alcohol dependence often appear in highly driven professions? Why does Charles believe that people with alcohol dependence can never safely return to drinking? What convinced Charles that he could never drink again? Why does Charles believe recovery depends on changing thinking patterns?
About Charles Knowles Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.
To learn more, visit https://www.nataliemaclean.com/390. | |||
| 389: Why is moderation easy for some people, yet impossible for others? Dr. Charles Explains In Why We Drink Too Much: The New Science of Alcohol | 13 May 2026 | 00:55:49 | |
What can your first experiences with alcohol tell you about the relationship you'll have with it later in life? Are we fighting with our own biology when it comes to alcohol? Why is moderation impossible for some people? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Charles Knowles, author of Why We Drink Too Much: The New Science of Alcohol. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Charles Knowles' new book, Why We Drink Too Much: The New Science of Alcohol. 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 Charles' initial attempt at a memoir expand to explore the science behind why we drink alcohol? Why did Charles feel it was essential to present alcohol research without oversimplifying? Why does he reject both anti-alcohol evangelism? What can early experiences with alcohol reveal about future risk of developing a problematic relationship with it? How does alcohol act as a social lubricant for some people? What's the connection between human evolution and alcohol as the world's oldest and most widely used drug? What was alcohol's role in early human societies? What distinguishes alcohol dependence from gray area drinking? Which aspects of drinking increase the risk of developing a problematic relationship with alcohol? Why does the brain's reward system prioritize alcohol over other needs? What is the default mode network, and why does alcohol's ability to quiet repetitive negative thinking make it so reinforcing?
About Charles Knowles Charles Knowles is Professor of Surgery at Queen Mary University of London and a colorectal surgeon. He is author of the book "Why We Drink Too Much: The New Science of Alcohol" which was published by Macmillan in the UK, Commonwealth, US and Canada in January 2026. The book entwines his own journey with an understanding of the effects of alcohol in the body and brain, and how this informs rational approaches to stopping or moderating consumption.
To learn more, visit https://www.nataliemaclean.com/389. | |||
| 388: What Are the Insider Tips to Discovering and Buying the Best Cheese of Your Life? with Michael Finnerty | 06 May 2026 | 01:09:30 | |
Why does buying from a good cheese shop often beat picking up a wedge from the supermarket? How do people underestimate the physical labor and other demands of being a cheesemonger? How does using a cheese iron reveal where a wheel of cheese is in its life? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Michael Finnerty, author of the terrific new book The Cheese Cure: How Comté and Camembert Fed My Soul. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Michael Finnerty's new book, The Cheese Cure: How Comté and Camembert Fed My Soul. 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 Why do so many people underestimate the physical labor and other demands behind life as a cheesemonger? How does using a cheese iron reveal where a wheel is in its life? Why can two wheels of the same Comté taste noticeably different? How do grading systems help protect cheese quality? Why do locally made cheeses sometimes outperform famous imported cheeses? What are the advantages of visiting a cheese shop over supermarkets and bulk retailers? How do cheesemongers tell the difference between a cheese that is flawed and one that is stronger than their taste preferences? What causes washed rind cheeses to develop those famously funky aromas? What made the Hervé Mons 1924 Bleu so unforgettable that Michael describes it as a narcotic cheese? Why should you always taste a cheese before buying it?
About Michael Finnerty Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.
To learn more, visit https://www.nataliemaclean.com/388. | |||
| 387: The Cheese Cure: How Comté and Camembert Fed My Soul With Michael Finnerty | 28 Apr 2026 | 01:08:40 | |
Why do some wine and cheese pairings taste better together than either one alone? Why do some wines collapse when paired with certain cheeses? What will surprise you about cheese that's similar to wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Michael Finnerty, author of the terrific new book The Cheese Cure: How Comté and Camembert Fed My Soul. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Michael Finnerty's new book, The Cheese Cure: How Comté and Camembert Fed My Soul. 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 Why do some wine and cheese pairings taste better together than alone? Why did a natural red wine collapse when paired with Camembert? How do acidity and bubbles transform rich cheese? How does cheese age differently from wine? Why do tyrosine crystals in aged cheese create both crunch and pleasure? Why can older cheeses develop surprising flavors like rum and raisin rather than simply becoming sharper or saltier? How do cheese appellations work, and why are names like Roquefort or Parmigiano legally tied to place? What is the difference between a cheesemonger and an affineur? How did Michael Finnerty's midlife pivot from journalism to selling cheese begin? Why did selling cheese feel more meaningful to Michael than covering wars, elections, and other major news events? What makes Borough Market special beyond the food itself?
Key Takeaways Why do some wine and cheese pairings taste better together than either one alone? I had tasted a medium bodied wine with some nice minerality that also had some savoury notes and some citrusy notes. When you paired it up with the Ossau-Iraty, which is a higher fat cheese, the two of them paired together, one lifted the other. It was just that perfect example of how when you hit a pairing right, when you're spot on, the wine is improved and the cheese improved. Both are lifted. Why do some wines collapse when paired with certain cheeses? So we were tasting a red, it was bright and fruity. And then we had some Camembert. And Camembert is a big cheese and it's a hard cheese to pair. It's more pungent than Brie. For me, it has a real garlicky side to it. It's always going to depend on where it is on its little journey in life. which is much shorter, obviously, than a bottle of wine's. But when you get a Camembert that starts to get riper, it is going to have a quite a punch and quite a garlicky taste. With this natural red and Camembert, both started to taste not very nice to be honest. What else do you think wine and cheese share that might surprise us? First of all, if people didn't realize that cheeses have appellations as well, which are granted based on applications that are made to a central authority. That comes with what the French call a cahier des charges, so kind of a manual on how to make the cheese. The first one having been in 1925, now there's loads of appellations. And they're not just French cheeses. Of course, things like Parmigiano are appellations as are raclette in Switzerland. You'll get some cheeses that like, for instance, Brie. Those are going to be loads of Brie, but there's only one Brie de Meaux, which is the appellation.
About Michael Finnerty Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.
To learn more, visit https://www.nataliemaclean.com/387. | |||
| 386: How Did a World Memory Champion, a Theatre Director, a Voice Coach, a TV Actor, and a Professional Magician Help Gerard Basset Win the World's Best Sommelier Competition? | 22 Apr 2026 | 00:50:56 | |
How did a world memory champion, a theatre director, a voice coach, a TV actor, and a professional magician all help one person win the World's Best Sommelier Competition? How do top performers use nerves and adrenaline to their advantage? What do high achievers do when they accomplish the dreams they've been chasing for years? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Nina and Romané Basset, who have just published a commemorative edition of the book Tasting Victory: The Life and Wine of the World's Favourite Sommelier by Gerard Basset. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Nina and Romané Basset's commemorative edition of Tasting Victory: The Life and Wines of the World's Favorite Sommelier by Gerard Basset. 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 are narrative associations and humor often more powerful than rote memorization? What did a brutally honest voice coach help Gérard change about the way he communicated? Why did Gérard's near-perfect performance in Athens unravel? What was the hardest part of the Master of Wine journey for Gérard? How did studying The Economist help Gérard learn to think and argue in the style the Master of Wine exam demanded? What happened when Gérard achieved the last great title that had driven him for years? How did Gérard evolve when old methods were no longer enough? Why did writing his memoir become so important to Gérard? Why was a commemorative edition of Tasting Victory necessary?
About Nina and Romané Basset Nina and Romané Basset are Co-Founding Trustees of the Gérard Basset Foundation, the Charity set up to fund education, mentorship and training in the wine, spirits and hospitality industries to honour the legacy of Gérard Basset.
To learn more, visit https://www.nataliemaclean.com/386. | |||
| 385: How Did Discovering Wine Lead Gérard Basset to Become the World's Best Sommelier? | 15 Apr 2026 | 01:00:20 | |
How did Gérard Basset discover wine and then go on to become the World's Best Sommelier? What does truly exceptional hospitality look like in practice? How did a man with no fine dining background develop such a deep understanding of what excellence looked and felt like? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Nina and Romané Basset, who have just published a commemorative edition of the book Tasting Victory: The Life and Wine of the World's Favourite Sommelier by Gerard Basset. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Nina and Romané Basset's commemorative edition of Tasting Victory: The Life and Wines of the World's Favorite Sommelier by Gerard Basset. 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 What makes Tasting Victory different, and why does Gérard Basset's story resonate far beyond wine? How did Gérard use competitions and certifications to transform himself? What did working in a specialized bookshop unexpectedly teach Gérard about human behavior and the psychology of service? How deeply was wine woven into family life in the Basset household? How does Romane see Gérard's legacy as a gift? How did writing a chapter help Romane process grief and rediscover his father? How did the King's College Wine Society teach Romane that serious wine education can still be inclusive? Why was standing on stage in Chile for Gérard's seventh attempt victory as World's Best Sommelier such a defining family moment? How did Gérard's childhood shape his lifelong approach to relationships? What does exceptional hospitality look like in practice? How did Gérard mentor young team members? What changed for Gérard once wine gave direction to his ambition?
About Nina and Romané Basset Nina and Romané Basset are Co-Founding Trustees of the Gérard Basset Foundation, the Charity set up to fund education, mentorship and training in the wine, spirits and hospitality industries to honour the legacy of Gérard Basset.
To learn more, visit https://www.nataliemaclean.com/385. | |||
| 384: Is It the Wine or Is It You? Alan Ramey on What Really Makes Wine Taste Good | 08 Apr 2026 | 00:51:51 | |
Is a fully organic future in agriculture possible or even affordable, or are there limits to how far we can go? Why has biodynamics thrived in wine when many of its founder's ideas were rejected in medicine and education? How much of what you enjoy in wine comes from what's in the glass versus your mental perception of what you're drinking? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Alan Ramey's terrific new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of 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 two people randomly from those who contact me. Good luck!
Highlights What real-world vineyard challenges force growers to abandon organic practices despite their intentions? Can organic treatments like copper create unintended long-term harm? Why is it difficult to apply a single organic farming standard across vastly different climates and growing conditions? What did the Sri Lanka fertilizer ban reveal about the risks of transitioning to organic agriculture too quickly? Why has organic wine struggled to gain traction with consumers compared to organic food? How do certification labels function as signals of trust for consumers? How does the philosophical origin of biodynamics differ from more modern approaches to farming? Why do biodynamic practices persist in wine despite limited scientific evidence supporting measurable differences in outcomes? How are climate change pressures forcing winemakers to rethink some traditional practices? Why does climate change create greater vintage variability? How much does price shape our perception of wine quality
About Alan Ramey Alan Ramey comes from a vintner family in the Sonoma/Napa area north of San Francisco, California. He is currently co-president of the family winery, Ramey Wine Cellars. He learned wine making as an apprentice to his father, one of the most famous winemakers in the US, and has also studied wine making and apprenticed in Chile and France, including harvests at Veramonte in Casablanca and Méo-Camuzet in Burgundy. While studying for his MBA at Cambridge University he was selected to join the blind wine tasting team, competing around Europe. He is a board member for the California Wine Institute and is active in the wine community. Alan was on his high school and college debate teams and during his study abroad year at Oxford he won the 'best new debater of the year' competition.
To learn more, visit https://www.nataliemaclean.com/384.
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| 383: The Debates, Controversies and Mysteries That Have Shaped the World of Wine Like Organics With Alan Ramey, Author of Pressing Matters | 01 Apr 2026 | 01:10:51 | |
What might surprise you about the amount of research on organic versus conventional farming when it comes to winemaking? Why are many strong opinions in wine accepted without much challenge or push for validation? Why are traditional wine regions being forced to balance heritage with visibility and branding in today's market? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of the new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Alan Ramey's terrific new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of 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 two people randomly from those who contact me. Good luck!
Highlights What makes Pressing Matters different from more traditional wine books? What was it like interviewing experts who strongly disagreed with each other? How did growing up in a scientifically rigorous winery shape Alan's skepticism toward certain claims in the wine world? Why is the wine industry full of strong opinions despite limited scientific validation? What did Alan discover about the lack of definitive research behind the organic versus conventional farming debate? Why did Alan move away from his original career path in diplomacy? How did studying and tasting wine at Oxford and Cambridge reshape his view of wine as a multidisciplinary field? How has debate training influenced the way Alan evaluates claims about wine? Why do different wine cultures tolerate or reject elements like oxidation differently? What did working harvests in Chile and Burgundy reveal to Alan about the diversity within regions? Can winemaking decisions override terroir? How much of terroir is shaped by natural factors versus historical, political, and economic decisions? Why do classification systems and appellation rules often reflect power and economics as much as quality?
About Alan Ramey Alan Ramey comes from a vintner family in the Sonoma/Napa area north of San Francisco, California. He is currently co-president of the family winery, Ramey Wine Cellars. He learned wine making as an apprentice to his father, one of the most famous winemakers in the US, and has also studied wine making and apprenticed in Chile and France, including harvests at Veramonte in Casablanca and Méo-Camuzet in Burgundy. While studying for his MBA at Cambridge University he was selected to join the blind wine tasting team, competing around Europe. He is a board member for the California Wine Institute and is active in the wine community. Alan was on his high school and college debate teams and during his study abroad year at Oxford he won the 'best new debater of the year' competition.
To learn more, visit https://www.nataliemaclean.com/383.
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| 382: The Prison That Became a Distillery: Belfast's Most Unlikely Comeback Story with McConnell's Irish Whisky | 25 Mar 2026 | 00:46:03 | |
Why do Irish distillers believe triple distillation creates a smoother, more refined whiskey? What makes a whiskey feel warm and smooth on the palate instead of fiery or harsh? Why does the Belfast origin of ginger ale make it such a natural pairing with McConnell's Irish Whisky? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights Why does Irish whiskey traditionally favour triple distillation while Scotch producers rely on double distillation? How do first-fill American bourbon barrels shape the citrus, vanilla, and floral character of McConnell's five-year-old whiskey? Why does the balance between grain and malted barley affect whether a whiskey feels warm and smooth or fiery on the palate? How does a higher malt content contribute to a longer, more persistent finish in blended Irish whiskey? What are the three classic styles of Irish whiskey? Why does McConnell's focus on blending grain and malt whiskey rather than pot still whiskey? Why did the distillery choose Oloroso sherry casks for finishing, and how does sherry influence both color and flavor? What role does a higher bottling strength play in enhancing flavor and cocktail versatility? How did Belfast play an unexpected role in the invention of ginger ale? How do cognac casks create a more refined whiskey profile with notes like dried pineapple, caster sugar, and ginger spice?
About John Kelly John Kelly is a highly respected drinks industry veteran, with over 30 years' experience in the sector, including 22 years with Diageo, where he held senior roles in sales, marketing and general management within Ireland, Europe and the Middle East. John also worked with Walsh Whiskey in Carlow, Ireland. In 2021, John joined Belfast Distillery Company as CEO and is building the team, bringing distilling back to Belfast in the repurposed Crumlin Road Gaol. In his spare time, John enjoys playing golf, coaching, and ferrying his children around to their various sports events, and best of all, watching from the sidelines.
To learn more, visit https://www.nataliemaclean.com/382. | |||
| 381: From Hard Time to Happy Hour: The Remarkable Resurrection of McConnell's Irish Whisky | 17 Mar 2026 | 01:06:24 | |
What's the hidden meaning behind the opaque ribbed glass at the bottom of a McConnell's Irish Whisky bottle? What made the opportunity to revive McConnell's Irish Whisky important enough to leave a long and secure career behind? How does a master distiller notice that something is off long before anyone else can spot it? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky, which actually dates back 250 years this year to 1776. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What made John take on the challenge of bringing McConnell's back to Belfast? How did Belfast go from exporting more than 75% of Irish whiskey to losing the McConnell's brand for nearly 80 years? What do the symbols on the McConnell's bottle reveal? How does the opaque glass at the base of the bottle pay tribute to the hidden snug rooms where women once had to drink out of sight? How did John navigate Covid, government negotiations, and US investors to keep going on the McConnell's revival journey? How did relationship building and a strong sense of place help McConnell's earn a spot with the LCBO in Canada? What did it take to transform Belfast's old Crumlin Road prison into a working distillery? Why does John describe McConnell's as the first legal whiskey distillery ever built inside a prison? What's the connection between the brand and female empowerment today? Why does McConnell's deliberately spell whisky without the "e," unlike almost every other Irish whiskey? Why is five years the magic number for McConnell's, and what does that extra time in cask add to the whiskey? How does master distiller Graeme Millar use his palate to catch problems in production? Why do patience and discipline make all the difference for award-winning whiskey?
About John Kelly John Kelly is a highly respected drinks industry veteran, with over 30 years' experience in the sector, including 22 years with Diageo, where he held senior roles in sales, marketing and general management within Ireland, Europe and the Middle East. John also worked with Walsh Whiskey in Carlow, Ireland. In 2021, John joined Belfast Distillery Company as CEO and is building the team, bringing distilling back to Belfast in the repurposed Crumlin Road Gaol. In his spare time, John enjoys playing golf, coaching, and ferrying his children around to their various sports events, and best of all, watching from the sidelines.
To learn more, visit https://www.nataliemaclean.com/381. | |||
| 380: The Ghost in the Glass: 5 Ways AI Is Rewriting the Story of Wine | 12 Mar 2026 | 00:51:49 | |
If your wearable device knows your cortisol level, your heart rate, and the ambient light in your dining room, should it also choose the perfect wine for you? The Romans raved about Falernian. The Georgians were fermenting in clay vessels eight thousand years ago. Could AI finally let us taste what they were drinking? Conversely, can AI write an accurate tasting note for wine still in the bottle before a single human lifts the glass? When every appellation is covered, every vintage scored, and every back label written by an algorithm, what is a wine writer actually for? You're going to discover the stories and tips that answer those questions in this episode of the Unreserved Wine Talk podcast. I'm going solo rather than interviewing a guest, as I'd like to share these thoughts that have been on my mind. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What first drew Sarah toward Champagne, and why did the region capture her imagination so strongly early in her wine journey? How does Champagne's chalk soil influence vine behavior and the overall character of the wines produced there? Why does the concept of terroir in Champagne depend as much on blending decisions as on vineyard origin? How do reserve wines shape the consistency and identity of non-vintage Champagne? What role does dosage play in balancing acidity and texture in finished Champagne? Why do some producers choose to eliminate dosage entirely, and what stylistic risks does that decision create? How does extended lees aging transform both aroma and texture in traditional method sparkling wines? Why has grower Champagne gained so much attention over the past two decades? How do small grower producers approach vineyard expression differently from the large Champagne houses? What tasting clues help distinguish Champagne made primarily from Chardonnay, Pinot Noir, or Meunier? Why do many Champagne producers still rely on blending across villages rather than highlighting single vineyards? How does the Champagne region continue adapting to climate change while preserving its traditional style? Why does Champagne remain one of the few wine regions where blending is considered the highest expression of craftsmanship?
To learn more, visit https://www.nataliemaclean.com/380. | |||
| 379: More Than a Drink: Why Wine Divides & Unites Cultures with Sarah Heller MW | 04 Mar 2026 | 00:57:33 | |
Why do some cultures embrace wine as a cultural expression while others see it simply as a beverage? Why do some cultures embrace wine as a cultural expression while others see it simply as a beverage? Can fine wine actually be defined, or is it something subjective to be debated? Why is it so important to identify both the aroma and structure of wines when tasting? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Heller, Master of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What was it about tasting Barolo for the first time that completely changed Sarah's understanding of wine complexity? How does Nebbiolo grown on clay soils in Piemonte create a sense of density and structure that feels different from Tuscan Sangiovese? How has Attilio Scienza's perspective on synesthesia shaped Sarah's approach to wine education? Why does Sarah believe wine should be understood as a cultural artifact rather than just a beverage? How does the ancient figure of Bacchus in Ovid's Metamorphoses reveal wine's power for both chaos and redemption? Why does Sarah feel that studying wine deeply increases enjoyment? How do different cultures respond differently to studying wine before enjoying it? What is Sarah's pragmatic definition of a fine wine? How did Sarah train for the Master of Wine tasting exam? Why did Sarah design the Elements glass collection around fire, water, air, earth, and balance instead of grape-specific shapes? Why does Sarah see wine education and global exchange as a two-way dialogue?
About Sarah Heller Sarah Heller MW is an internationally acclaimed wine expert and visual artist whose work explores the cultural history and multi-sensory experience of wine. She is the Italian wine reviewer for Club Oenologique, Faculty of the Vinitaly International Academy and Wine Editor for Asia Tatler. Sarah has co-hosted the series Wine Masters and Wine Masters Class and has collaborated with Lucaris Crystal on a line of hand-blown glasses.
To learn more, visit https://www.nataliemaclean.com/379. | |||
| 378: Does Formal Wine Tasting Language Strip the Emotion Out of Wine Writing? with Sarah Heller | 25 Feb 2026 | 00:56:50 | |
Why is spitting essential if you want to taste wine seriously? What made Hong Kong's wine boom in 2010 feel both extravagant and generous? Does formal wine tasting language strip the emotion out of wine writing? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Heller. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights How did Sarah's wine career almost end before it began? Why did her accident in southern France strengthen her commitment to the wine industry? What was it like to represent a restaurant alone at age 20 at the world's largest wine trade fair? How did an early lesson about spitting wine become a memorable introduction to professional wine culture? What's the difference between wine marketing and wine education? What made Hong Kong's wine scene during the 2010s feel both extravagant and unusually generous? How did Burgundy tastings in Hong Kong highlight the intersection of rarity, money, and shared passion? How did Sarah's fine art training at Yale shape the way she thinks about wine? What inspired her to move beyond traditional tasting notes to creating visual tasting notes? Why does Sarah believe conventional wine descriptors can feel sterile? How do shape, color, mood, and texture form the foundation of her visual tasting method? How does the shape of a wine differ between a plush Australian Shiraz and a structured Barolo?
Key Takeaways Why is spitting essential if you want to taste wine seriously? Sarah: You're really meant to spit when you try wines. There was a little bit of a macho culture around it, like, oh no, real, real, real people don't spit. And I was like, I don't know, that doesn't seem very smart. But, there I was. And so by the end of the day, the people who had been assigned to take me under their wing were decanting me into a taxi. I made it safely home, thank goodness. What made Hong Kong's wine boom in 2010 feel both extravagant and generous? Sarah: Something about Hong Kong that I think distinguishes it, certainly from the UK collector scene, which was sort of my reference point to a certain degree, is that people open their bottles. I mean, some people have generational collections, but most people this was the collection they started. They can remember starting it and they want to share it with people. Obviously showing off is part of it, there's no denying that. But there's also an incredible spirit of generosity in wanting to share these incredible treasures that you have in your cellar with everybody around you, with the people that you care about. Does formal wine tasting language strip the emotion out of wine writing? Sarah: After having finished the Master of Wine, which is very, very much a bounded problem. You have to accept that this is the way that things are done. It's very directed and clear, which I think is useful if you're trying to create a standardized certification. But having got out on the other side of that and broken my writing style down so that it was as objective as possible and as simple and direct as possible, I was just a bit done with it. I don't want to talk about red versus black fruit. It had become sort of sterile at that point for me. It's not that I don't think people should study that, but it was just the phase that I was in, and I wanted to figure out what my voice was going to be.
About Sarah Heller Sarah Heller MW is an internationally acclaimed wine expert and visual artist whose work explores the cultural history and multi-sensory experience of wine. She is the Italian wine reviewer for Club Oenologique, Faculty of the Vinitaly International Academy and Wine Editor for Asia Tatler. Sarah has co-hosted the series Wine Masters and Wine Masters Class and has collaborated with Lucaris Crystal on a line of hand-blown glasses.
To learn more, visit https://www.nataliemaclean.com/378. | |||
| 377: What Does It Mean For A Wine To Gain Wisdom As It Ages? with Neal Hulkower | 18 Feb 2026 | 00:50:38 | |
Should wine competitions give judges the option to say that none of the wines in a category deserve a medal? Why have some classic regions become inaccessible while others remain within reach for wine drinkers? What does it mean for a wine to gain wisdom as it ages? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Neal Hulkower, a PhD rocket scientist, who has just published his first book, Grape Explications. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Neal Hulkower's terrific new book, Grape Explications. 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 was one biostatistician's objection to the way wine competitions were scored? Why does Neal fundamentally disagree with the view that some judges' opinions should carry more weight? What are the Power of None and the Stars and Bars method and how do they change the way judges assess competitors? Why did Neal apply these ranking methods to historic tastings like the Judgment of Paris, and what did the results reveal? What did revisiting his tasting notebooks from the 1960s and 1970s reveal about wine prices, aging, and accessibility? How did Neal set a personal ceiling on wine price, and how does that shape what he considers drinkable? Why have some classic wines remained attainable while others are now priced out of affordability? How did opening a carefully chosen older bottle reinforce Neal's belief that wine can gain wisdom as it ages?
About Neal Hulkower Neal D. Hulkower is an applied mathematician and freelance writer living in McMinnville, Oregon. His first contributions to a wine publication appeared in the early 1970s. Since 2009, he has been writing regularly about wine-related topics for academic, trade, and popular publications including the Journal of Wine Research, the Journal of Wine Economics, American Wine Society Wine Journal, Oregon Wine Press, Practical Winery & Vineyard, Wine Press Northwest, the Slow Wine Guide USA, and The World of Fine Wine and on wine-searcher.com, trinkmag.com, and guildsomm.com. Neal is a member of the American Wine Society, the American Association of Wine Economists, and the Circle of Wine Writers. His first book, Grape Explications, was released in 2025. He can occasionally be found pouring some of Oregon's finest in a tasting room at the top of the Dundee Hills.
To learn more, visit https://www.nataliemaclean.com/377. | |||
| 376: What Can 1970s Wine Notes Reveal About Luxury Wines Today? | 11 Feb 2026 | 01:02:53 | |
How can a single bottle of wine completely change your understanding of what wine can be? What makes a wine so remarkable that you can almost taste it again in your memory decades later? Why are people drawn to tasting notes even when words can never fully capture the experience of tasting and smelling wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Neal Hulkower, a PhD rocket scientist, who has just published his first book, Grape Explications. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Neal Hulkower's terrific new book, Grape Explications. 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 surprised Neal most when he reread five decades of his own wine writing while compiling Grape Explications? How has his palate, perspective, and choice of writing topics evolved throughout his life? Why did self-publishing matter so much to Neal? How did Neal's first experience with wine shape his early expectations of wine? How did tasting classified growth Bordeaux as a college student completely reset his understanding of what wine could be? How did the Duncan Hines Memorial Bon Vivant Fellowship turn academic milestones into structured wine rituals? Why did Neal choose a 1959 Steinberger Trockenbeerenauslese to mark his PhD, and what made that bottle unforgettable? How did keeping meticulous notes help Neal develop his palate and his writing voice? What pushed him to leave academia for industry? Which emerging wine regions was Neal exposed to through moving across the US? What changed when Neal left a high-level technology career to become a freelance wine writer? How has Neal merged his two passions, wine and mathematics?
About Neal Hulkower Neal D. Hulkower is an applied mathematician and freelance writer living in McMinnville, Oregon. His first contributions to a wine publication appeared in the early 1970s. Since 2009, he has been writing regularly about wine-related topics for academic, trade, and popular publications including the Journal of Wine Research, the Journal of Wine Economics, American Wine Society Wine Journal, Oregon Wine Press, Practical Winery & Vineyard, Wine Press Northwest, the Slow Wine Guide USA, and The World of Fine Wine and on wine-searcher.com, trinkmag.com, and guildsomm.com. Neal is a member of the American Wine Society, the American Association of Wine Economists, and the Circle of Wine Writers. His first book, Grape Explications, was released in 2025. He can occasionally be found pouring some of Oregon's finest in a tasting room at the top of the Dundee Hills.
To learn more, visit https://www.nataliemaclean.com/376. | |||
| 375: Why is Your Taste in Wine as Individual as Your Fingerprint? Jordan Salcito Shares the Story | 04 Feb 2026 | 01:00:17 | |
Why did this author start the book with tasting, rather than history, regions or grapes? Was that because you wanted to get right into the sensory experience, rather than maybe some of the drier knowledge? Why is your experience of what tastes good as personal as a fingerprint? When it comes to wine, what do you mean by structure? Why are these important, these structural components? Do you think they matter more than identifying that, that wine's from Burgundy, that wine's from Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito, author of Smart Mouth: Wine Essentials for You, Me, & Everyone We Know. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. 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 Why does our first impression of a wine's aroma matter more than we realize Why did Jordan ultimately walk away from the Master Sommelier service exam? How did the title Smart Mouth come together and capture the spirit Jordan wanted for the book? Why did Jordan choose to begin Smart Mouth with tasting instead of regions, grapes, or wine history? Why does Jordan see point scores and rigid wine hierarchies as a form of ego rather than a useful guide for drinkers? How do different people visualize or conceptualize wine while tasting? How does Jordan's concept of wine personas differ from traditional tasting language? What does the TALL framework explain about wine structure? How can simple sensory exercises help drinkers identify tannin, alcohol, acidity, and earth-driven flavors with confidence?
About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also published her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press.
To learn more, visit https://www.nataliemaclean.com/375. | |||
| 374: What Makes a Wine Feel Soulful? Jordan Salcito Shares the Secret in Smart Mouth: Wine Essentials for You, Me, & Everyone We Know | 28 Jan 2026 | 01:06:09 | |
What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. 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 Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?
About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.
To learn more, visit https://www.nataliemaclean.com/374. | |||
| 373: How Do You Create A Successful International Wine Brand? Nam Stanley Tells The Story of Solicantus | 21 Jan 2026 | 00:54:03 | |
What goes into creating a successful international wine brand that tells a story before the bottle is even opened? What does it look like to build a young wine brand vintage by vintage? What makes Bordeaux such a hard place to break into as an outsider? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Namratha Stanley, author of the new memoir Vineyard Melody. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Namratha Stanely's terrific new book, Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. 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 was it like arriving alone in rural Margaux for an internship? What made Namratha push through fear, exhaustion, and the pressure of a visa dependent on work? Why is the French concept of terroir so powerful in understanding the connection between place, identity, and wine? Why did Namratha make the decision to build her own wine brand instead of becoming an agent for existing wineries? How did the name and branding for Solicantus come together, and what influenced these choices? How did a single LinkedIn message lead to Solicantus wines being listed with the LCBO in Canada? What did the first international sale feel like after years of uncertainty and effort? Why is Namratha passionate about building philanthropy into her wine and book business? How did reuniting with her daughter in France mark a turning point for Namratha?
About Namratha Stanley Namratha Stanley is the debut author of Vineyard Melody, a memoir chronicling her personal and professional transformation. Once confined to a patriarchal household in India, where she was barred from working, she broke free from marital violence and moved to France in 2017 to pursue a Wine MBA. She went on to found Wine Equation, a Bordeaux-based wine merchant company, and created Solicantus, her signature wine brand now distributed in five countries. Today, she serves as Program Director at INSEEC (Omnes), mentors women and students, and donates part of her wine sales to support children's education in India. Her journey—from traditional housewife to entrepreneur—has been featured in Forbes, Decanter and many other magazines. Namratha lives in France with her daughter and two cats, continuing to write and grow her wine business.
To learn more, visit https://www.nataliemaclean.com/373. | |||
| 372: How is Namratha's "Vineyard Melody" memoir the wine version of Eat, Pray, Love? | 14 Jan 2026 | 00:57:26 | |
How can a wine story rooted in darkness leave you feeling hopeful about your life? Why is France such a symbol of freedom, possibility and reinvention for her? How can discovering France through art, cinema, and wine become an escape into a completely different world? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Namratha Stanley, author of Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Namratha Stanely's terrific new book, Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. 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 Which childhood moments shaped Namratha's sense of courage and adventure and understanding of injustice? What is Vineyard Melody about and how does it differ from other wine and reinvention stories? Why did Namratha feel compelled to write this book despite the risks of telling her truth? What early warning signs in her marriage did Namratha only recognize in hindsight? How did the system ultimately fail to protect Namratha and how did learning French become an act of survival? Why did the language prove so valuable when an unexpected job opportunity in Paris arose? How did ridicule and resistance at home strengthen her resolve to pursue independence through work? What was it like to arrive in Bordeaux for her wine MBA? What did seeing the Eiffel Tower and having her first meal in Paris symbolize about freedom and possibility? Why did Namratha ultimately decide that leaving India permanently was the only path toward rebuilding her life and identity?
About Namratha Stanley Namratha Stanley is the debut author of Vineyard Melody, a memoir chronicling her personal and professional transformation. Once confined to a patriarchal household in India, where she was barred from working, she broke free from marital violence and moved to France in 2017 to pursue a Wine MBA. She went on to found Wine Equation, a Bordeaux-based wine merchant company, and created Solicantus, her signature wine brand now distributed in five countries. Today, she serves as Program Director at INSEEC (Omnes), mentors women and students, and donates part of her wine sales to support children's education in India. Her journey—from traditional housewife to entrepreneur—has been featured in Forbes, Decanter and many other magazines. Namratha lives in France with her daughter and two cats, continuing to write and grow her wine business.
To learn more, visit https://www.nataliemaclean.com/372. | |||
| 371: Why Do Some Non-Alcoholic Wines Keep Their Fruity Aromas While Others Lose Everything? | 07 Jan 2026 | 01:00:59 | |
How did winemakers first figure out how to remove alcohol from wine without destroying it? Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights How was the German winemaker, Carl Jung, a pioneer in the field of no and low alcohol wine? Why is the reverse osmosis process better suited to small alcohol adjustments rather than full dealcoholization? How has the spinning cone column become one of the most effective tools for removing alcohol from wine? Why is it so challenging to preserve flavour and aroma in non-alcoholic wines? Why are low alcohol wines often more successful than alcohol free wines? How can vineyard and fermentation choices reduce alcohol while preserving wine character? Why do lower alcohol wines preserve a sense of place more successfully than fully de-alcoholized wines? How do beer producers have more technical options for making low alcohol products than winemakers? What is the connection between alcohol and mouthfeel? Why is Sauvignon Blanc often the most successful base for alcohol free wine? How does Wes envision the future of non alcoholic wine?
Key Takeaways How did winemakers first figure out how to remove alcohol from wine without destroying it? The story goes that Carl Jung was somewhere in India, in the Himalayas, and he noticed that water boiled at a lower temperature and started thinking about, oh, well you know, they had a family winery and I wonder if we can take ethanol out if we boiled it at a lower temperature. Understanding, of course, classic distillation ethanol boils at around 70-something degrees and water would boil at 100. So you could boil your ethanolic solution, remove the ethanol, trap it on this side, leave your water here or whatever solution you have your ethanol in, and then keep the ethanol. That's classic distillation. Normally we keep the distillate, we keep the alcohol, and get rid of what we've taken it out of. Now we want to keep what we've taken it out of and get rid of the ethanol. So that was the whole premise behind vacuum distillation. Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? When that wine comes off the spinning cone column, it's not a pleasant drink. It's extremely acidic. You've concentrated the acids by about a third, and as well, you've lost all the flavor. Also the flavor that balances out all that acid is gone as well. We need to do a lot of work in building that back up. We should use more tools that we have to try to build some of these up, to build flavor. Now, of course, from the economics behind this, these are not expensive products. So we can't just whack everything in there and hope for the best. We have to have some judiciousness when it comes to how much these things cost and how much you can add, and how we can do this to recover what we've taken out and put back so that it's more cost effective. This is all part of the research that we're working on. Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? When the yeast eat the sugar in the grape juice, those sugars are all attached to all kinds of other chemical compounds. The yeast come along, they eat the sugar, and release the flavor compound. And so those fermentation products, most of them are esters and organic acids. Now the esters are the really pretty things that we smell, all the fruity flavors. And the organic acid portions of those, they're less appealing. Now, when you put those through the dealcoholization machine, the spinning cone column in particular, you get the stinky stuff staying, and you get the nice stuff going. Within Sauvignon Blanc, you lose the acetate, but actually three-mercaptohexanol smells lovely. It smells like passion fruit, and so that stays. Where if your wine doesn't have thiols, something like Chardonnay, which is much lower in thiols, you don't get that retention of that character.
About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.
To learn more, visit https://www.nataliemaclean.com/371. | |||
| 370: Wes Pearson: What Happens When the World's Most Expensive Wines Are Tasted Blind | 31 Dec 2025 | 00:57:11 | |
What really happens when the world's most expensive wines are tasted blind, without their labels or reputations? Why is the Len Evans Tutorial considered such a valuable experience in the wine world? How did Grenache go from a filler grape to one that producers take seriously? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights How did a curiosity for astrophysics shape Wes's mindset as a wine researcher and sensory scientist? Why does Wes believe that the more you learn about wine, the more you realize how little you know? Why does Wes see scientific research and hands-on winemaking as complementary approaches? What role did the Len Evans Tutorial play in shaping his palate and wine judging standards? What is it like to taste hundreds of benchmark wines blind, including Domaine de la Romanée Conti? How did Wes's internship at Château Léoville Las Cases reveal the depth of precision and investment behind elite Bordeaux wines? What drew Wes to McLaren Vale and how did the region reshape his priorities as a winemaker? Why was Grenache long treated as a filler grape in McLaren Vale? How does sensory science work to eliminate bias? Why are trained professionals often excluded from traditional sensory panels? What kinds of unconscious bias can labels, color, and context introduce when tasting wine? How does pivot profiling allow winemakers and sommeliers to use their technical language productively? What's behind the rapid improvement in no and low alcohol wines?
Key Takeaways The current vintage of the Romanée-Conti Grand Cru, or that vineyard, is about $15,000 on release. They're not wines that are generally bought and drunk. They're bought as investments. And they're kind of these holy grail wines that you would never get a chance to see otherwise. And not only is it great to taste them, but you taste them blind. The Len Evans Tutorial is a one-week immersive tasting session with the world's greatest wines. Not just Australian wines. You have a bracket of Pinot Noir, and within that, you've got DRC and you've also got all of the great Australian examples as well. It's meant to set your benchmarks for what is the world standard and what is the Australian standard. Historically, Grenache was the filler in blends. Grenache loves the heat so you can leave it out in the vineyard. The Shiraz has to come in first. "We'll get the Grenache later when we have some space in the winery." It was used to fill up the blends. It had lots of flavor. It always had lots of alcohol as well. Then around 2010, a few producers started saying, we've got some pretty good resource here. Maybe we should think about investing a bit more time and effort into what we've got with Grenache.
About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.
To learn more, visit https://www.nataliemaclean.com/370. | |||
| 369: How Did One Viognier Go From the Brink of Extinction to Being Planted Around the World? | 24 Dec 2025 | 00:55:11 | |
How did one Viognier go from the brink of extinction to being planted around the world? Why is the Mistral one of the most miserable experiences for people, yet a saviour for Rhône vineyards? Why is working with bush vines so much harder than trellised vineyards? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of the terrific new book The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. 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 What are the famous galets roulés of Châteauneuf du Pape and what is it like to experience them in person? How do the galets affect vineyard work and vine training? What is the Mistral wind and why is it both miserable for people and essential for vineyard health? Why is Hermitage Hill considered one of the clearest visual explanations of terroir anywhere in France? What does tasting Hermitage at the top of the hill reveal about the emotional connection to place and wine? How does whole bunch fermentation change the aroma, texture, and alcohol level of Syrah in the northern Rhône? How close did Viognier come to extinction after World War II, and who was responsible for saving it in Condrieu? What makes Viognier from Condrieu feel different than versions grown in warmer regions? How did Château Rayas redefine Châteauneuf-du-Pape? Why did the extreme heat of the 2022 vintage affect Rhône wines? Why is Tavel better understood as a pale red rather than a modern Rosé?
Key Takeaways
About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.
To learn more, visit https://www.nataliemaclean.com/369. | |||
| 368: Why did the Rhone region ban flying saucers? Matt Walls reveals the story behind why that rule still exists | 17 Dec 2025 | 00:56:37 | |
Which French wine region banned flying saucers from landing in its vineyards and why is the rule still there? How did the devastating February 1956 frost reshape the southern Rhône into the vineyard landscape we know today? What sets the northern Rhone apart from the south in terms of grapes and winemaking style? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. 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 How did a family picnic become a memorable introduction to the northern Rhone? How did a visit to a small producer in Crozes Hermitage turn into an unforgettable travel mishap? Why does Châteauneuf du Pape have a rule specifically forbidding the landing of flying saucers in vineyards? How is the Rhone Valley laid out geographically and what distinguishes the northern Rhone from the southern Rhone? How much wine does the Rhone produce each year compared to other regions in France? What was the moment that made Matt fall in love with Hermitage wines? What was it like for Matt to move his family from London to a village near Avignon? How does the culture of Rhone winemakers differ from regions like Bordeaux or Champagne? What practical advice does Matt have for getting the most out of visits to Rhone wineries? What makes The Smart Traveler's Wine Guide to the Rhone Valley different from other wine books? What unexpected part of his research led Matt to fall in love with Lyon?
Key Takeaways Within the Châteauneuf-du-Pape, the cahiers des charges, which is basically the rulebook on how you're allowed to make wine within the appellation, has a statement that says, "Winemakers may not use their vineyards to land flying saucers." This was put in in the 1960s, when there was a big panic about flying saucers and little green men. I think it's easier just to leave it there than to go through the whole rigmarole for getting it removed. The devastating February 1956 frost was a turning point in how people lived, worked, and farmed in the southern Rhone. Before that point, it was very much a kind of polycultural land. Individual estates would have olives, grapevines, fig trees, carrots, wheat, and so it was a mixed agriculture. But after 1956, this really wiped out the olive trees. People needed something that would give them a crop immediately in order for them to survive and chose grapevines. One of the big differences between the northern Rhone and the southern Rhone is that the northern Rhone, they only use one red grape variety, which is Syrah. In the south, they have a whole smorgasbord of different grape varieties and the culture there is to blend. Also they have quite a single-vineyard way of working. The estates tend to be very small in the northern Rhone compared to the southern Rhone.
About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.
To learn more, visit https://www.nataliemaclean.com/368. | |||
| 367: Why Are So Many Swiss Vineyards Planted on Dangerous Terrain? Simon Hardy Reveals Why in the Smart Traveller's Guide to Switzerland | 10 Dec 2025 | 01:02:01 | |
Why are so many Swiss vineyards planted on dangerous terrain? How do the "three suns of Lavaux" shape the ripeness and character of Chasselas? Which unexpected historical figure owns the world's smallest vineyard in Switzerland? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Simon Hardy, author of the terrific new book The Smart Traveller's Wine Guide to Switzerland. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Simon Hardy's terrific new book, The Smart Traveller's Wine Guide to Switzerland. 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 What makes Switzerland's vertiginous vineyards some of the most dangerous in the world to farm? How do growers move grapes from inaccessible cliffside plots during harvest? Why were vineyards historically planted on seemingly impossible terrain? What triggered Switzerland's quality revolution in the 1980s, and how did opening trade with the European Union transform the country's wine standards? How do the "three suns of Lavaux" shape the ripeness and character of Chasselas? Why does the Dalai Lama own the world's smallest vineyard and how did it become a wine tourism landmark? What makes Completer one of Switzerland's most unusual native grapes? How did the Three Lakes region popularize the term "eye of the partridge" for pale Rosé and why did it slip beyond their control? What does the Röstigraben reveal about Switzerland's linguistic and cultural divide? If you were visiting Switzerland's wine regions for the first time, which areas are must-visits? How do raclette and chocolate highlight Switzerland's expression of terroir? Why might export growth and wine tourism shape the future of Switzerland's alpine wine identity?
About Simon Hardy Simon Hardy brings a rare blend of multinational brand marketing and entrepreneurial flair in the world of wine. Simon champions Swiss wine in the UK, organising Swiss Wine Week London for Swiss Wine Promotion. He is also the co-founder of Alpina Vina, a cross-border guide to Alpine wine regions, including documentary films he writes and presents. Simon also wrote The Smart Traveller's Wine Guide to Switzerland, which has just been published by the Académie du Vin Library with Club Oenologique. He is also a Regional Ambassador for Switzerland at The Old Vine Conference and a judge for the International Wine Challenge since 2018.
To learn more, visit https://www.nataliemaclean.com/367. | |||
| 366: The Smart Traveller's Wine Guide to Switzerland with Simon Hardy | 03 Dec 2025 | 00:55:25 | |
Why You Can't Buy Switzerland's Exceptional Wines Abroad? Why does Switzerland grow so many grape varieties, and which ones are the key players that define the country's wine regions? What makes high-altitude wine regions uniquely capable of producing wines that balance great concentration without being too heavy? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Simon Hardy, author of The Smart Traveller's Wine Guide to Switzerland. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Two of you are going to win a copy of Simon Hardy's terrific new book, The Smart Traveller's Wine Guide to Switzerland. 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 How did a teenage exchange trip to a small Burgundy wine family spark Simon's lifelong fascination with wine? What did he discover about everyday French wine culture while living with a Burgundian family? How did a simple holiday job in London unexpectedly expand Simon's exposure to the world of wine? What impact did nearly two decades in Switzerland have on Simon's understanding of vineyards, terroir, and regional identity? How did a 30-page free e-book on Swiss wine evolve into a major publishing project? What makes The Smart Traveller's Wine Guide to Switzerland different? Why is Switzerland's wine industry so small and so little Swiss wine found abroad? How do Switzerland's six wine regions differ in grapes, climate, language, and vineyard culture? Why does the country grow more Pinot Noir than Chile, yet remain almost invisible in global wine conversations? What makes Chasselas the quiet backbone of Swiss white wine? How do classic Swiss foods showcase the subtlety of Chasselas? What does extreme altitude viticulture reveal about the character of Switzerland's mountain wines?
Key Takeaways Why is Swiss wine such a rarity worldwide even though it's highly regarded? As Simon explains, Switzerland… is a small country, but when it comes to the wine sector, virtually everything is relatively small-scale. So in terms of producers of in excess of a million bottles, there are very few of them. The majority are small family-run businesses producing somewhere between 50 to 70,000 bottles a year. It's very rare that a single producer will have a single grape planted and be a specialist and expert in that grape. they would have at least 6 to 10 grape varieties planted, if not even more, and be very proud of the fact that they have this diversity in their vineyards. Each wine is a relatively small quantity and most of it stays in the country. It's less than 2% that gets exported. Why does Switzerland grow so many grape varieties, and which ones are the key players that define the country's wine regions? So other than Chasselas, there's Pinot Noir, which is actually the most planted grape in Switzerland. There's more Pinot Noir produced in Switzerland than in Chile. Gamay, and Merlot. Those are the big four in about two-thirds of the vineyards. you've got an incredibly long list of those 253. lots of very small plantings of… largely insignificant varieties, often experimental. The others I went for were those where they play a significant role within a given region. What makes high-altitude wine regions uniquely capable of producing wines that balance great concentration without being too heavy? I didn't do a word count in the book, but I think the terminology 'alpine freshness' probably gets repeated a few times. This diurnal variation is absolutely critical. You get more than adequate sunlight and sun hours during the day in summer for full ripening, not an issue. But you get these plunging temperatures at night, which helps to maintain the acidity levels. So you get the perfect combination of fresh acidity and phenomenal ripeness. Put the two together, that is probably if there's any calling card. And it's not just Swiss wine. It's the same story in Valtellina, in Aosta Valley in Italy, in Alto Adige, in Savoie. The effect of being in these mountainous areas, where you can plant at altitude but where you have this big drop off in temperature at nighttime.
About Simon Hardy Simon Hardy brings a rare blend of multinational brand marketing and entrepreneurial flair in the world of wine. Simon champions Swiss wine in the UK, organising Swiss Wine Week London for Swiss Wine Promotion. He is also the co-founder of Alpina Vina, a cross-border guide to Alpine wine regions, including documentary films he writes and presents. Simon also wrote The Smart Traveller's Wine Guide to Switzerland, which has just been published by the Académie du Vin Library with Club Oenologique. He is also a Regional Ambassador for Switzerland at The Old Vine Conference and a judge for the International Wine Challenge since 2018.
To learn more, visit https://www.nataliemaclean.com/366. | |||
| Dr. Wes Pearson on the Science of Blind Tasting and the Chemistry of Non-Alcoholic Wine | 01 Dec 2025 | 00:57:08 | |
What is it really like inside the legendary Len Evans Tutorial, where elite tasters spend a week benchmarking themselves against the world's greatest wines? What are the surprising lessons that come from tasting ultra-rare wines blind? What happens when famous labels disappoint, or a legendary bottle proves why it earned its reputation? Why did the McLaren Vale's ancient bush-vine Grenache go from being a "blend filler" to one of Australia's most exciting fine wine styles? How did a handful of producers help drive that transformation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Key Takeaways The current vintage of the Romanée-Conti Grand Cru is about $15,000 on release. Not only was the legendary Len Evans Tutorial a great opportunity to taste these holy grail wines that would otherwise be inaccessible, but it was also insightful to taste them blind because, as he says, sometimes the emperor has no clothes and they're not quite all they're cracked up to be. Or they are, which is actually a better story. It's a career-changing benchmarking exercise for a professional taster. Wes still refers back to that tasting when judging competitions years later. Grenache loves the heat, so it was often picked after Shiraz. Therefore, it traditionally had lots of alcohol and flavour and was used as backfill. In 2010, a few McLaren Vale producers realized they could be fine wine with Grenache and started changing the way it was harvested and made. The science behind how yeast releases flavor compounds when they eat sugar during fermentation is fascinating. The esters have fruity flavors, while the organic acids are less appealing. When the spinning cone column dealcoholizes Sauvignon Blanc, you lose the less appealing acetates, but the three-mercaptohexanol compounds smell lovely, like passion fruit, and they stay. However, if the grape doesn't have these compounds, like Chardonnay, you don't get that retention of that character.
About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.
To learn more, visit https://www.nataliemaclean.com/podcast. | |||
| 365: Why did Cha McCoy create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? | 26 Nov 2025 | 00:49:27 | |
Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. 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 Which one of Cha's wine and food pairings might receive the most pushback from traditionalists? What does cultural terroir mean? How do cultural factors influence a country's wine preferences and the wine styles it produces? Why does Brazil's vibrant culture make sparkling wine such a natural fit? What are foodways, and how does the journey of ingredients and dishes inform the cultural connections between food and wine pairings across continents? How did Cha navigate pairing wines for Senegalese dishes when her formal training had not prepared her for those flavours? Why does Cha recommend rich, aromatic white wines for onion and garlic-heavy dishes? How did tasting local drinks expand Cha's wine vocabulary and approach to wine education for diverse audiences? Why did Cha create her own flavour wheel that included references and descriptors that differ from traditional industry flavour wheels? How can building a personal flavour wheel help drinkers trust their own palates and avoid feeling intimidated by industry jargon? What change would Cha make to wine education to make it more globally inclusive?
Key Takeaways Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? You'll see Peri Peri often, and you're nowhere near South Africa, which says a lot about foodways. That act of tracing it back is the foodways. Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? The flavour wheel is commonly used in beginner wine classes to help folks navigate deductive tasting. Why would I start throwing in references that I don't use and smell often? Let's say saffron, turmeric, these are spices that are in my spice cabinet because I cook with them. I find them in wine, even though the WSET vocabulary doesn't use them. You can build your own flavour wheel. How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? Visiting Turkey and Morocc, made Cha understand their drinking culture. Knowing what that background is helps her explain wines that were… I can translate this wine, knowing that fact about them, or in a restaurant that I know, or a chef making a dish that's related to this. I wanted to stay away from using vocabularies that is not, you know, if I'm talking to my demographic, I know where they're from, and I know what they're drinking, or I know what they're eating. And so when you are traveling, immersed in fruits and juices, different ways that you can have that. And now it adds to your own lexicon.
About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.
To learn more, visit https://www.nataliemaclean.com/365. | |||
| 364: Why Are Most Wine Pairing Rules Wrong for Global Cuisine? Cha McCoy Reveals What Really Works | 19 Nov 2025 | 00:47:39 | |
How can you pair wine with spicy dishes in a way that enhances their flavour profile? Why do most wine-pairing guides ignore the traditions of global cuisines? How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the terrific new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. 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 Which moment in Italy transformed Cha's wine hobby into a professional calling? What inspired Cha to launch The Communion, a wine dinner series in Harlem? How did those shared wine experiences help guests learn, connect, and form a community? What challenges did Cha face when opening The Communion Wine and Spirits in Syracuse? How does Cha's new book, Wine Pairing for the People, step away from traditional pairing rules to explore often-ignored global cuisines? How should you think about the key flavour components when pairing wine and food? How can underrepresented wine regions and lesser-known styles expand pairing possibilities? What is the most unusual or surprising wine-and-food pairing in Wine Pairing for the People? How can spice-lovers think about choosing wines to enhance dishes like jerk chicken?
Key Takeaways How can you pair wine with spicy dishes in a way that enhances their flavour profile? By playing up to the flavours of the spicy dish. For folks who can take a little bit of spice, by finding the elements within the seasoning, you can do more of a comparison than contrasting, which is what we're normally taught. Why do most wine-pairing guides ignore the traditions of global cuisines? When it comes to wine pairings for food from different cultures, most guides focus heavily on the Western world or European food culture. These would be really thick books that talked in depth about the pairings, but also lacked context. That was something Cha wanted to really challenge. How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? There is something to say about exploring not just the cultures that we're pairing with, but different wines from different regions and underrepresented regions. Let's explore, maybe, an underrepresented region that does sparkling wine and sparkling rosé really well to give you an alternative. There are many ways you can have Rosé, Chardonnay, or sparkling wine that will give you a different effect.
About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.
To learn more, visit https://www.nataliemaclean.com/364. | |||