The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feels to compete in the nerve-wracking World's Best Sommelier Competition, the shadowy underground of wine forgery, the zany tactics of a winemaker who hosted a funeral for cork, and more. Nestled in these colourful stories are practical tips on how to choose wine from a restaurant list, pair it with food and spot great values in the liquor store.
Every second episode, Natalie goes solo with an unfiltered, personal reflection on wine. She'll share with you how it feels to be a woman in what is still a largely male-dominated field, her gut reaction to the latest health study that says no amount of alcohol consumption is safe and her journey in writing her next book. She'll reveal these vulnerable, sometimes embarrassing, stories with tipsy wit and wisdom that she's soaked up from 20 years of writing about wine.
This podcast is for wine lovers from novices to well-cellared aficionados.
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362: What Surprises Did a Magical Dom Pérignon Champagne Tasting of 60 Rare Vintages Reveal? Elva Ramirez Shares Her Story in "Sparkling"
Episode 362
Wednesday, November 5, 2025 • Duration 53:00
How did a magical Dom Pérignon Champagne tasting of 60 rare vintages reveal the surprising depth and aging potential of sparkling Rosé? What surprising role did the British play in the discovery of sparkling wine? What makes the Porn Star Martini one of the most crowd-pleasing cocktails?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Elva Ramirez, author of the award-winning books "Sparkling" and "Zero Proof."
Three of you are going to win a copy of Elva Ramirez's terrific book, Sparkling: Champagne and Sparkling Cocktails for Any Occasion. 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 happened when Elva accidentally triggered an alarm at Veuve Clicquot's private estate in France?
How did her career as a Wall Street Journal reporter lead her into the world of cocktails and Champagne?
How did years working in restaurants teach Elva to "speak bartender" and shape her storytelling style?
What was it like attending an exclusive Dom Pérignon Rosé dinner featuring decades of rare vintages?
What did that tasting reveal about how aged Rosé Champagne evolves and expresses itself over time?
How does Elva's book, Sparkling, showcase the creativity of world-class bartenders and Champagne houses?
What surprising history did she uncover about who truly discovered sparkling wine?
Why did Champagne dominate New York's Gilded Age, when most of America's supply was consumed in just a few city blocks?
How did bartenders in the 1800s turn Champagne into a cultural symbol of luxury and celebration?
What are the stories behind Prince Albert Edward's "Prince of Wales" cocktail and Ernest Hemingway's "Death in the Afternoon"?
How can you choose the right sparkling wine for cocktails?
Why should Lambrusco be reconsidered as a serious, fruit-forward sparkling wine?
Key Takeaways
March 2016, Dom Pérignon was releasing a new Rosé vintage and threw a portfolio dinner serving every Dom Pérignon Rosé ever released. The aha moment for Elva was, up until about the mid-80s, it's still a fresh, sparkling rose that we know, but from the 80s, all of a sudden, the colour completely deepens, and all these Pinot characters just come out of it. The fact that it had aged so well surprised her.
The Champagne region has been famous for wine for a very, very long time, and it's believed that people have been making wine there since before the Roman era but the English are actually credited with "discovering" sparkling wine. They figured out how to make the bubbles happen and that they liked it.
The Porn Star Martini features vanilla vodka, passion-fruit purée and then separately, you're served a very cold shot of Champagne or sparkling wine. Instantly, it was a hit because the combination of vanilla and passionfruit, people get it right away. So this is like a cocktail and a shot. You can drink one and then drink the other, or you can take the shot and pour it in the glass.
About Elva Ramirez
Elva Ramirez is an author, journalist and brand strategist. She is the author of "Sparkling" and "Zero Proof," which were both finalists for Best Cocktail Book at Tales of the Cocktail in their respective years. "Sparkling" is a finalist for IACP's 2025 Best Cookbook Awards. Elva holds an MBA from CUNY Baruch College and a Master's in journalism from Columbia University.
361: How Can Carbon Offsetting Claims in the Wine Industry Be a Form of Greenwashing?
Episode 361
Wednesday, October 29, 2025 • Duration 53:58
How can carbon offsetting claims in the wine industry be a form of greenwashing? How does the natural fermentation process in winemaking create one of the most concentrated sources of CO₂ emissions in any industry? Can yeast selection and fermentation techniques make winemaking more sustainable?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Andrew Neather & Jane Masters.
Two of you are going to win a copy of Andrew Neather & Jane Masters' terrific new book, Rooted in Change: The Stories Behind Sustainable 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
How is the Familia Torres winery treating CO₂ as a resource instead of waste?
How are yeast choices and co-inoculation helping winemakers reduce energy use?
Why are some wineries implementing modern updates of old, low-tech winemaking techniques?
How are importers and producers utilizing rail and sea transport to reduce their carbon footprint?
What can the Nordic wine monopoly, Systembolaget, teach the rest of the world about sustainable practices?
How does greenwashing appear in wine marketing, and why should consumers be wary of carbon offsetting claims?
Which certifications and labels can wine lovers actually trust when choosing bottles?
352: The New Volcanic Wines of Sicily's Mount Etna with Ben Spencer
Episode 352
Wednesday, August 27, 2025 • Duration 48:06
How do elevation and slope influence the style of volcanic wines of Mount Etna? What can volcanic wine made on Mount Etna in Sicily teach us about life? How is Mount Etna's wine scene evolving?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna.
Which aspects of Ben's first trip to Sicily in 2007 left a lasting impression?
What stood out about Ben's first experience tasting Etna wine in Sicily?
Which early experience exploring Etna's vineyards fundamentally changed Ben's understanding of the region and its wines?
What do the wines of Etna show us about the relationship between winemaking and life?
What are the biggest differences between winemaking in California and Etna, outside of terroir?
What does the future look like for Etna wine?
Are there limitations to the Etna DOC classification and what is the viable elevation range for vineyards?
How do the wine characteristics vary between vines grown in different areas of the mountain?
How do the periodic eruptions affect the soil in the vineyards on the slopes of Mount Etna?
What was Ben's vision for the Etna Wine School and which programs are now available?
How did Ben's poetry background influence his transition into wine writing?
What can you expect from reading The New Wines of Mount Etna?
264: Beer versus Wine Tasting, Cicerones versus Sommeliers with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life
Episode 264
Wednesday, December 20, 2023 • Duration 37:29
What's the difference between tasting wine and beer when you want to identify specific aromas and flavours? What are some of the similarities and differences between a Cicerone or beer sommelier and a wine sommelier? How do retronasal aromas give you a different, deeper sense of the aromas of both beer and wine?
In this Unreserved Wine Talk podcast episode, I'm chatting with author Mandy Naglich.
Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life.
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 some of the similarities and differences between a Cicerone and a sommelier?
What was it like to win a national homebrew competition?
How did Mandy become interested in homebrewing?
Should your sense of smell be tested as part of your annual physical?
What does Mandy love about Pommery Pop Champagne?
Why should you consider using a Champagne tulip glass instead of a flute?
How does Allagash White bring together the beer and wine worlds?
What causes beer to hold its head longer compared to other beverages?
263: Tasting Bliss Points & Making Wines Memorable with Mandy Naglich, Author of How to Taste: A Guide to Discovering Flavor and Savoring Life
Episode 263
Wednesday, December 13, 2023 • Duration 35:23
You love to eat, but do you know how to taste? What is a bliss point when it comes to food or tasting? What makes our most memorable meals and wines delicious? How can you make sure to bring home the best experiences from a wine trip?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Mandy Naglich who has just published How to Taste: A Guide to Discovering Flavor and Savoring Life.
Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life.
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 did Mandy learn about hospitality through your first wine-pairing experience at a Michelin-starred restaurant in Belgium?
Why did Mandy write about Rick Bayless' blind tasting experience in her book?
What made San Diego wine country so memorable for Mandy?
How can you make sure to bring home the best experiences from a wine trip?
Why did Mandy decide to write How to Taste: A Guide to Discovering Flavor and Savoring Life?
What was the most unusual insight Mandy gained while writing her book?
262: Sonoma Wines + the Dangers of Drinking for a Living with Marcy Gordon and Beth Costa of the Wine Road Podcast & Jeff Sammut of Canada Now
Episode 262
Wednesday, December 6, 2023 • Duration 35:00
How did I come up with the wine pairings mentioned throughout Wine Witch on Fire? Why is wine marketed so differently to men versus women? What can you do to support your mental health in an era where you have to be online?
In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Marcy Gordon and Beth Costa on the Wine Road Podcast and Jeff Sammut on Canada Now.
Could an online pile-on like I experienced in 2012 happen today?
What can you do to support your mental health in an era where you have to be online?
Why did I use real people's names in my memoir?
How did I come up with the wine pairings mentioned throughout Wine Witch on Fire?
Why is wine marketed so differently to men versus women?
How do I manage the different aspects of an online-based career?
Which Sonoma wineries must you visit on your next trip?
Which wine pairs best with catharsis?
What was it like when I realized my husband of 20 years wanted a divorce?
Looking back, were there signs that I missed?
How did I communicate with my son about the difficult situation that was my divorce?
Why did feeling alone lead me to reexamine my whole life?
Why is it important to me that we have more conversations about overdrinking?
How did I manage to curb my overdrinking after the year from hell?
261: Mood & Wine Pairings + British Columbia's Best Wine Regions with Luke Whittall, Author of 50 Must-Try Wines from BC and Ontario
Episode 261
Wednesday, November 29, 2023 • Duration 39:36
Why should you consider mood and experience when pairing wines? What is a lustful wine? What do you need to know about British Columbia's wine regions?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author and host of The Sipsters Wine Podcast, Luke Whittall.
Three of you are going to win a personally signed copy of Luke's new book, The Sipster's Pocket Guide to 50 Must-Try Ontario Wines.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!
Highlights
What makes the Golden Mile Bench so special?
Which wineries on the Golden Mile Bench should not be missed?
Why should you consider mood and experience when pairing wines?
What is a lustful wine?
Why does Luke describe Vancouver Island as the Italy of BC?
Which labels should you look for from Vancouver Island?
What makes the red wines of the Similkameen Valley unique?
What do you need to know about the other BC wine regions including Fraser Valley, Gulf islands, Kootenays, Lillooet, Shuswap, and Thompson Valley?
What does BC need to do in order to thrive as a wine region for the next five to ten years?
260: BC's Wild Diversity, Deep Lake Effect and Promising Future with Luke Whittall, Author of 50 Must-Try Wines in BC and Ontario
Episode 260
Wednesday, November 22, 2023 • Duration 45:16
What are five things that will surprise you about the wine regions and wines of British Columbia? What are some top tips to help you get the most from your visit to BC? Which challenges does this west coast wine industry face going forward?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author and host of The Sipsters Wine Podcast, Luke Whittall.
Three of you are going to win a personally signed copy of Luke's new book, The Sipster's Pocket Guide to 50 Must-Try Ontario Wines.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!
Why did John Schreiner choose Luke to help him write the sixth edition of his Okanagan Wine Tour Guide?
Why are authentic stories important for a winery and how can impact their success?
How does the wine industry in British Columbia compare to Ontario?
What are some of the geographical limitations of wine production BC?
259: Proactive Wine Farming and Wine Tourism with Anna Brittain of Napa Green
Episode 259
Wednesday, November 15, 2023 • Duration 33:08
How can we, as wine consumers, support environmental change in the wine industry? What is proactive farming as it relates to growing vines for wine? Does wine tourism have a positive or negative impact on the environment?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with sustainability expert Anna Brittain.
Why is good soil health foundational to vineyards, both from the wine and sustainability perspectives?
What is proactive farming?
How can the wine industry increase its emphasis on social justice and diversity and inclusion?
Why do climate action and regenerative agriculture make the ultimate umbrella for sustainability efforts in the wine industry?
What is the environmental impact of wine tourism?
What can we do as consumers to advocate for or induce change in the wine industry?
Are there commonalities between different wine regions and the climate challenges they face?
What is Domaine Carneros doing differently as a dedicated sustainability leader?
What does Anna love about Domaine Carneros Taittinger and what foods would it be best paired with?
Which breakfast foods could you pair with the classic St. Supéry Cabernet Sauvignon?
Why does Anna believe we need to focus on improving quality and sustainable practices in the wine industry rather than expanding?
What are Anna's favourite childhood foods to pair with wine?
258: Why Sustainable Winegrowing Matters with Anna Brittain of Napa Green
Episode 258
Wednesday, November 8, 2023 • Duration 43:31
Which aspect of winemaking has the greatest impact on the environment? Are you curious about the difference between sustainable and organic winemaking? What are the six pillars of sustainable winegrowing leadership?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with sustainability expert Anna Brittain.
How did Anna realize she wanted to dedicate her career to environmental work?
What drives Anna to work in climate action and sustainability within the wine industry?
What does it mean to be voted as "the most intriguing environmentalist"?
How did the global pandemic contribute to the worst moment in Anna's wine career?
What was the impact of COVID-19 on consumer investment in sustainability and climate action?
What was it like to put together the first climate and wine symposium?
Is wine production bad for the environment?
What does it mean for the wine industry to be a leader in soil-to-bottle sustainability?
What are the biggest misconceptions about sustainability?
Why did Anna create the six pillars of sustainable winegrowing leadership?
How can you distinguish between sustainability, organic, and biodynamic practices?
Why are there so many different organic certifications in the US?
How can vineyards optimize irrigation systems and water use?
What does it take to start dry farming?
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How does social sustainability, from fair wages to housing, shape the future of responsible winemaking?
How do these issues of climate change and sustainability affect people's lives beyond the vineyards?
Key Takeaways
How can carbon offsetting claims in the wine industry be a form of greenwashing? For a consumer, I would be suspicious of anyone who is using carbon offsetting to claim they're carbon neutral. The company will pay for trees to be planted, low-energy lightbulbs or stoves in the developing world. it's fine if it actually adds to capacity. The tree planting, it's highly questionable how much good it does. it's really better for a company to ask themselves, how can we reduce our carbon emissions?
How does the natural fermentation process in winemaking create one of the most concentrated sources of CO₂ emissions in any industry? The yeast carries out the alcoholic fermentation. So as they do that, they're metabolizing the sugar, creating ethanol, which is alcohol, creating a load of heat and carbon dioxide. The thing about wine is that the emissions that come out of the top of a wine tank are the most concentrated CO2 emissions of any industry at all.
Can yeast selection and fermentation techniques make winemaking more sustainable? Yeasts have been selected over years for certain traits, such as particular flavors, producing less compounds such as acetic acid, which we call volatile acidity. At the end of the day, sustainability also includes economic sustainability, so we need to maximize everything that we've grown in the field to get the best possible quality wine.
About Jane Masters and Andrew Neather
Jane Masters became a Master of Wine in 1997 and was elected as Chairman of the Institute of Masters of Wine in September 2016. She is an independent wine consultant with over 30 years of experience and clients around the world as well as working with the Majestic Wine Grp in UK. She has also filmed several wine shows and written sections for Jancis Robinson's Oxford Companion to Wine and Wine Opus.
Andrew Neather is a freelance British journalist. A former academic historian, environmental campaigner, political speechwriter and newspaper journalist, he was the London Evening Standard's wine critic, 2005-15. He now blogs weekly on wine and food at A View from my Table, writes a regular column for Tim Atkin MW's website, and has contributed to publications including The Independent, Harpers and Club Oenologique.
What was the most surprising thing Ben discovered while writing The New Wines of Mount Etna?
Why was researching the book particularly challenging for Ben?
Key Takeaways
How do elevation and slope influence the style of volcanic wines of Mount Etna? At lower elevations, we're seeing more ripeness, earlier ripening, more boldness in the fruit. You see more opulent wines at lower elevations. Also, on the south slope, you're getting more development in the growing season because of the way the sun passes from the east along the south slope. The North Slope, we see a little bit more deflected light, especially in the shoulder seasons, so early spring and fall, and so you're getting more elegance.
What can volcanic wine made on Mount Etna in Sicily teach us about life? To be patient, to watch, to listen, to learn from what's happening here, and to learn from everybody, because everybody has a different take on what's happening. Etna always moves outside of what we expect it to be. In the glass, we see a white wine, but all of a sudden there's white jasmine and orange flower together in the same field, and there's this juicy fruit and salinity and savory herbs and saltiness, and you get some repeated elements.
How is Mount Etna's wine scene evolving? With Etna being at the beginning of a new wave of production, we are seeing a lot of people trying to define what that is, what Etna can be and will be. It'll be a study of the different elevations, of the different soil types, of the different districts where the wines are being made. But also Etna is a 10,000 foot tall cone. So there's a lot of different aspects to mountain wind, to sunlight, to the sea breezes, to old soils, young soils, and so there's a lot of things happening. So I think Etna will become a benchmark for variety, for exciting wines made from Carricante, the white grape variety here, and also Nerello mascalese, the red grape, which is made into sparkling wines, Rosés and red wines quite successfully.
About Benjamin Spencer
Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.
How does beer's head affect the tasting experience?
What's Mandy's seven-step method for tasting beer?
When should you cover your glass before swirling?
How can you best utilize your retronasal smell pathway?
What types of food would pair well with Allagash White versus Pommery Pop Champagne?
How can a food pairing create a whole new flavour sensation?
Why does speaking aloud help you to solidify your tasting knowledge?
How can you challenge your perceptions of your taste?
What's Mandy's favourite wine gadget?
Why would Mandy love to share a bottle of wine with Oprah?
What message would Mandy share with the world on a billboard in downtown Manhattan?
Key Takeaways
I was fascinated with Mandy's explanation and demonstration of the differences between tasting wine and beer. I had assumed the process would be the same and was surprised to find that it's not.
I also found her explanation of the similarities and differences between a Cicerone and a sommelier helpful. I didn't realize that the world of beer is so diverse (yes, my little wine-snob eyes have been opened) or that Cicerones are more involved in maintaining complex equipment than sommeliers.
I fully support her focus on how retronasal aromas reintroduce you to the richer, deeper aromas of both beer and wine and enable you to discover something new when you're playing it backward as she says.
I also agree about using a tulip glass rather than a traditional champagne flute to better swirl and smell the wine.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She's also a Certified Cider Professional and has her WSET in spirits. Mandy's writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University.
Which feedback surprised Mandy the most from readers of her book?
How can we judge the acidity of anything from a cup of tea and wine to a square of dark chocolate?
Why does salt make foods taste less bitter?
How do our tastebuds respond to food temperature?
What might surprise you about your mouth's sensitivity to texture?
What is a bliss point when it comes to food or tasting?
How can you distinguish between pomme fruit and stone fruit?
What are the hallmarks of different categories of aromas?
Why would you not want to open an expensive bottle of wine while playing loud music?
Key Takeaways
I found Mandy's explanation of the difference between eating and tasting fascinating, as well as her discussion about the bliss point and how individual it is.
Her tips on how to make the most of your experiences in wine country were helpful.
I agree with her that your environment really affects your enjoyment of whatever you're drinking. It's the 360 degrees of flavour and contributes to our most memorable meals. It was interesting how losing your sense of sight can obscure what you're tasting.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She's also a Certified Cider Professional and has her WSET in spirits. Mandy's writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
About The Wine Road Podcast and Marcy Gordon and Beth Costa
Marcy Gordon and Beth Costa bring a wealth of knowledge and personal experience regarding, food, wine, events, and travel in and around Northern Sonoma County. Dubbed the Click and Clack of Wine—their snappy banter and laugh filled show provides insider tips on wine tasting and advice for listeners planning everything from a day trip to a two week stay in Wine Country.
Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, Forbes Travel Guide, Sonoma Discoveries, and The San Francisco Chronicle. In 2017 she was awarded a fellowship to the prestigious Symposium for Professional Wine Writers. Her blog Come for the Wine was named one of the Top 100 Most Influential Wine Blogs in 2015.
Beth Costa is the Executive Director of the Wine Road. Beth has been at the helm of Wine Road for the past 17 years. Prior that she managed the tasting rooms for Kendall-Jackson Winery. Beth has lived in Sonoma County for the past 30 years and loves to get out and explore – rivers, redwoods and the ocean are big draws!
About Canada Now and Jeff Sammut
Canada Now shares the stories that matter to Canadians, going beyond the headlines to shine a spotlight on the cities, towns and people that motivate and inspire us each and every day. Host Jeff Sammut goes coast to coast across the country talking to Canadians about Canadians and the stories that affect us all, big and small.
How do Luke's The Sipster's Pocket Guides differ from other wine guides?
Key Takeaways
I love that Luke likes to pair wines to moods rather than simply food. I think our emotional state and occasion are often far better predictors of a great match than whether your asparagus was oven-roasted or steamed. I especially like his description of a lustful wine.
Luke continues to share surprising insights about British Columbia's wine regions and wines. I'm intrigued with the way Golden Mile Bench wines retain their acidity and structure, and am motivated to visit that area again.
I enjoyed his notion that there are times when you can tell that the wine really likes you.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Luke Whittall has worked in cellars, vineyards, and wine shops since 2005. He has authored or co-authored 4 books on wine and is currently a wine instructor at Okanagan College. His most recent book, The Sipster's Pocket Guide to 50 Must-Try BC Wines follows up on the success of The Sipster's Pocket Guide to 50 Must-Try BC Wines, and continues to mark a new direction in wine writing.
Why is the growth of the BC wine industry slowing?
How is climate change changing the profile of the wine industry?
How has the increasing frequency and severity of wildfires impacted British Columbia?
What's the difference between a smoky flavour in wine versus smoke taint?
How do the production levels of BC and Ontario compare?
What makes up the unique climate of the BC wine regions?
What might surprise you about the Okanagan region?
What are Luke's top travel tips for visiting the Okanagan?
Key Takeaways
There were so many fascinating nuggets about BC that Luke shared, from the profound influence of the lake to how embers from wildfires were able to traverse across it.
The range of wine styles and grapes is both a blessing in its diversity and experimentation and a curse in the optimization that still needs to happen as BC matures as a wine region.
Luke's tips for visiting the region were helpful, particularly breaking up your journey into a few days and several wineries that have restaurants.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Luke Whittall has worked in cellars, vineyards, and wine shops since 2005. He has authored or co-authored 4 books on wine and is currently a wine instructor at Okanagan College. His most recent book, The Sipster's Pocket Guide to 50 Must-Try BC Wines follows up on the success of The Sipster's Pocket Guide to 50 Must-Try BC Wines, and continues to mark a new direction in wine writing.
Why would Anna love to share a glass of wine with Brené Brown?
Why is it crucial to take action on climate change in the here and now?
Key Takeaways
Anna has some concrete steps for how we, as wine consumers, support environmental change in the wine industry. Every bit helps, and the need is urgent. We all have purchasing power - we vote with our dollars, and they send strong signals to the industry to advocate for change.
I found her concept of proactive farming as it relates to growing vines for wine fascinating.
She also has an interesting take on wine tourism's impact on the environment.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Anna Brittain has worked locally, nationally and internationally on environmental management and policy with organizations ranging from the environmental economics think tank Resources for the Future in Washington, DC to the International Union for Conservation of Nature in Hanoi, Vietnam. She has spent over 12 years facilitating and growing sustainability in the wine industry, with expertise in communications and certification standards.
How can energy efficiency potentially produce cost savings for vineyards?
What do wineries need to think about when it comes to waste management and supply chain emissions?
Is it irresponsible for wineries to continue to use extremely heavy-weight bottles?
Key Takeaways
Anna provides an excellent global view of wine's impact on the environment rather than just focusing narrowly or organic winemaking or sustainability.
She gave us a clear definition on the differences between sustainable and organic winemaking. I think most people might assume that wine made organically is also farmed sustainably, but that's not always the case.
She also presents clear and compelling facts such as that 40-50% of the emissions from a winery operation come from packaging and distribution alone.
I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer?
Anna Brittain has worked locally, nationally and internationally on environmental management and policy with organizations ranging from the environmental economics think tank Resources for the Future in Washington, DC to the International Union for Conservation of Nature in Hanoi, Vietnam. She has spent over 12 years facilitating and growing sustainability in the wine industry, with expertise in communications and certification standards.
