Unreserved Wine Talk

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73: Women v Men Wine Tasting and Texture with Dr. Gary Pickering Apr 22, 2020

Show notes

What makes you a supertaster? Does supertaster status play a role outside of wine tasting? How does age affect our senses of smell and taste? Why is mouthfeel an important aspect of a wine's appeal? Why should you describe wine by sensation, rather than compound?

In this episode of the Unreserved Wine Talk podcast, we're chatting with Dr. Gary Pickering, the inventor of the white wine mouthfeel wheel and the supertasting kit, and co-developer of the Wine Aroma Kits.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/73.

Highlights

Why could being a supertaster have a negative impact on your health?
How does being a supertaster correlate with your alcohol consumption?
As a woman, how much more likely are you to be a supertaster?
What advantages do you have as a woman, when it comes to tasting wine?
How can the Wine Awakenings Aroma Kit improve your wine-drinking experience?
Why is the Wine Mouthfeel Wheel an essential tool for wine lovers, winemakers and researchers?
How are texture and body related to each other?
Is mouthfeel connected to tannins?
When you hear about ripe/unripe tannin, what does that really mean?
How do super tasters rate wine compared to average ratings?

About Dr. Gary Pickering

Dr. Gary Pickering, a Professor of Wine Science and researcher at Brock University's Cool Climate Oenology and Viticulture Institute, in Niagara, Canada. He holds a doctorate in Wine Science from Lincoln University in Canterbury, and prior to his current appointment was a lecturer at Charles Stuart University in Australia and senior lecturer and research manager at the Eastern Institute of Technology in New Zealand.

His teaching and research focus on wine flavour, sensory science and development of novel wine products and processes, and he has published over 100 papers, patents, book chapters and conference proceedings. Gary is the recipient of a number of research awards, is passionate about wine and wine education, and is working on a number of books.

Gary is the inventor of the white wine mouthfeel wheel and the supertasting kit and is co-developer of the Wine Aroma Kits. In addition to his work as President of Picksen International Inc, Gary serves as an international wine judge, most recently for Cuvee and InterVin. He also enjoys a good glass of wine!

72: Orange Wines are Trending with Winemaker Ann Sperling Apr 15, 2020

Show notes

What is orange wine? How does fermenting with the stems and leave give you a more complex flavour profile? Can you find orange wine on restaurant wine lists? Which types of food should you pair with orange wine?

In this episode of the Unreserved Wine Talk podcast, we're chatting with Ann Sperling, winegrower and Director of Winemaking and Viticulture at Southbrook Vineyards.

Highlights

How does orange wine give you a glimpse into ancient wines?
Why would you see less waste from the winemaking process with orange wine?
How long can you expect your orange wine to last with no added sulphites?
Why are you seeing an uptick in interest in orange wine?
Why is the Vidal grape such a good varietal for orange wine?
Why do you experience a savoury flavour profile with orange wine?
Where can you buy Southbrook orange wine?
Do orange wines mask the terroir and their grapes?
Why was it important to have the Vintners Quality Alliance (VQA) recognise orange wines in their own category?
What's the next step in the evolution of the making and distribution of orange wines?
What's the difference between orange wines and natural wines?
Why should you buy local when it comes to wine?
How is the winemaking process different for natural wines like those produced at Southbrook?
Other than Vidal, which grapes are well-suited for orange wine?
Do orange wines have to be organic?
What is unique about the Seriously Cool line of wines?
What sommelier secret should you know about pairing orange wines?
What flavour profile will you experience with Seriously Cool Chardonnay, Red Wine Blend and Rosé?
Why did Ann feel so strongly about orange wine having its own category with the VQA?
Where does Ann see the orange wine category growing into?

About Ann Sperling

Ann Sperling was raised on a vineyard, where her family has grown grapes since the 1850s; her great-grandparents planted grapes in British Columbia's Okanagan Valley. "I had a miniature version of every conceivable farm tool—a child-sized hoe and so on—so that I could help with almost every part of growing the vines," she says.

She remembers yearning to be older so that she could do even more of the farming. At dinner, the family ate and drank what they grew, and analyzed it for freshness, ripeness and balance, which helped her to develop her tasting ability. Having grown up among the vines, she says she has an intuitive feel for them: she can walk into any vineyard around the world, and within seconds assess its age and vitality.

Considered a leading force in the Canadian movement towards organic and biodynamic fine winemaking, Ann has over two decades of experience in winegrowing, winemaking and consulting for successful winery startups.

Ann prefers to think of herself as a "Winegrower," instead of a winemaker. This vineyard-centric ideology is passionately applied to every facet of Southbrook's winemaking philosophy, including its organic and biodynamic grape-growing practices, and gentle handling in the winery.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/72.

71: British Columbia's Best Wineries with Wine Writer John Schreiner Apr 08, 2020

Show notes

What defines an icon wine? What are the hottest trends in BC wines right now? Which British Columbia wines are worth adding to your cellar? What will surprise you about BC wines?

In this episode of the Unreserved Wine Talk podcast, we're chatting with John Schreiner, author of Icon: Flagship Wines from British Columbia's Best Wineries, whom I consider to be the godfather of Canadian wine writing.

Highlights

Why should you pay attention to the BC wine industry, despite how young it is?
How does BC have an advantage over other wine-growing regions?
What flavour profiles can you look out for in some of John's favourite icon wines?
How does the changing approach to British Columbia (BC) viticulture translate to your palate?
Where can you find the Similkameen Valley?
Why did John include Vanessa Vineyard's Meritage to his Icon list?
How can you taste wine like an experienced wine writer?
What history do you bring to your cellar when you buy an icon wine?
Why should you invest in a bottle of Merlot or Chardonnay from CheckMate Artisanal Winery?
What makes Hester Creek Estate Winery's The Judge a must-have addition for your cellar?
How can you see the winemaker's personality come out in Cassini Cellars' The Godfather?
Why is Riesling the best white wine to age?
How did a minor cork adventure start John's wine-loving journey?
What inspired John's transition from business reporter to wine writer?
How does John see the BC wine region and industry evolving over the next 5-10 years?
Why did John dedicate Icon to the winemaker at Mission Hills?
Why would John want to share a bottle of wine with Winston Churchill?

About John Schreiner

John Schreiner is a prolific and seasoned wine writer. Beginning with regular wine columns in the Financial Post and the Vancouver Sun in 1974, he published his first book, The World of Canadian Wines, in 1984 and has since written fourteen books on Canada's and British Columbia's wines and wine culture. He is a celebrated member of both national and regional wine communities across Canada and has judged in wine competitions in North America and abroad. He lives in Vancouver, where he maintains his own expansive wine collection.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/71.

70: Frog's Leap Winemaker John Williams Shares Witty & Wise Stories Apr 01, 2020

Show notes

Do all wines taste better with time? What similarities are there between winemaking and cheese-making? Why is Zinfandel your perfect summer drink? How does dry farming impact the flavour of wine?

In this episode of the Unreserved Wine Talk podcast, we're chatting with one of the wittiest, smartest winemakers, John Williams, winemaker and owner at Frog's Leap Winery, about the unique benefits of organic winemaking and dry farming.

Highlights

What makes Napa Valley such a diverse region despite its small geographical area?
Why should you visit Rutherford in the Napa Valley?
How is Rutherford particularly well-suited for Cabernet?
How did Frog's Leap Winery get its name?
What sense of personality will you get from Frog's Leap's packaging and branding?
Why should you join the Fellowship of the Frog?
Is Frog's Leap wine organic?
Why is the Frog's Leap Sauvignon Blanc held up to such a high standard?
What tasting notes should you look out for with the Frog's Leap Sauvignon Blanc?
How can you make a fantastic food pairing with the Frog's Leap Sauvignon Blanc?
How does co-fermentation affect the flavour of wine?
What is dry farming?
How does dry farming impact the flavour of wine?
Is dry farming advantageous in periods of lower rainfall?
Why should you save a case of Frog's Leap wine?
Why should you renew your love for Merlot?
What types of versatile food pairings can you have with Merlot more than other wines?
How do you experience Rutherford dust when drinking Frog's Leap Cabernet?

About John Williams

John Williams made his first pilgrimage to Napa Valley in the early 1970s and began making wine for a little-known winery called "Stag's Leap Wine Cellars." He met physician Larry Turley while camping out illegally on his property, which was a former frog raising farm. In 1976, John and his now friend Larry Turley made their first barrel of wine at the "Frog Farm" with "borrowed" grapes from Stag's Leap, and coined the name "Frog's Leap" as an inside joke. In 1981, John and Larry decided to get serious and the rest, as they say, is history. As the motto says, Time's Fun When You're Having Flies!

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/70.

69: How Has Quarantine Impacted Wineries and Wine Lovers? Mar 25, 2020

Show notes

Should you hold firm to plans for travelling to wine regions in the near future? How are winery visits being impacted by quarantine restrictions? Can you still attend major wine events? How can you take advantage of online classes to continue to enjoy wine tasting experiences?

In this episode of the Unreserved Wine Talk podcast, we're talking about how wineries and restaurants have been impacted by the current state of public health, and what we can do to support them and still maintain our safety and health.

Highlights

How can you limit your anxiety around news?
Do you have to stop dining out at restaurants (provided they're still open in your area)?
What steps can you take to limit person-to-person contact?
Why shouldn't you add certain types of vodka to your hand-sanitising routine?
What hand washing tips do you need to remember when interacting with other people?
What social distancing restrictions apply to you in the San Francisco Bay Area?
How are restaurant patrons being impacted in Beijing and Italy?
How have restaurants' business performance suffered in cities with high incidence numbers?
What impact does large event cancellations have on local restaurants?
How will Bordeaux négociants change their en primeur tasting week?
What boom are optimists predicting you'll see by the end of the year?
Why is the Australian wine industry experiencing a massive drop in sales?
What can you expect to experience at the Vancouver Wine Festival?
How are restaurant workers at a particular disadvantage during lockdowns and quarantines?
What impact will you see on the supply chain of wine retailers?
Will you see innovation opportunities in the restaurant and wine industry?

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/69.

68: Pairing Spicy Dishes & Wines with Vikram Vij and Sean Nelson Mar 18, 2020

Show notes

How sparkling wine spice up your menu? What complementary taste rule can you use to pair your food with wine? Which wines should you never pair with Indian food? Which red wine should be at the top of your list for pairing with spicy food? Does ambiance affect your wine tasting experience?

In this episode of the Unreserved Wine Talk podcast, Celebrity chef and author Vikram Vij and Head Sommelier Sean Nelson share their insider tips and tricks to help you pair wine with spicy, complex food like a pro.

Highlights

What should you know about the Indian wine industry?
How should you approach food and wine pairing?
Should you drink sparkling wine throughout a meal?
Does Riesling pair well with spicy food?
Why does the specific Gewurtztraminer have to be carefully chosen when pairing with spicy food?
How can you keep your palate from feeling overwhelmed when tasting wine?
What can you expect from the wine selection at Vij's?
Why should you have a glass of Krug at Vij's?

About Vikram Vij and Sean Nelson

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta.

Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

Vikram is a serial restauranteur, author and television personality and he has appeared on hit shows such as Chopped, Top Chef, and Dragons' Den. He's also the first Indian chef to earn a sommelier degree.

Sean was born in White Rock, BC and grew up in Greater Vancouver. He entered the Hospitality industry at age 16 and after becoming certified and spending time in wine regions around the world, in 2013, upon returning to Vancouver he took the job of Sommelier at Vij's Restaurant.

While at Vij's, Sean passed his Advanced Sommelier Examination on the first attempt to become Western Canada's youngest Advanced Sommelier in 2016.

Vij's Restaurant has been awarded back to back Platinum Awards at the Vancouver Wine Festival Wine List Awards of Excellence in 2016 and 2017 and in 2017 was named one of Wine Enthusiast Magazine's Top 10 Wine Restaurants in Canada.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/68.

67: Become a Better Wine Taster with Master Sommelier Elyse Lambert Mar 11, 2020

Show notes

What's the one thing you can do when visiting wine regions to make it your best trip ever? How can yoga help you become a better wine taster? How do you calibrate your palate and why should you do it? What's it like competing in the World's Best Sommelier Competition? How can you develop your wine tasting vocabulary?

In this episode of the Unreserved Wine Talk podcast, Master Sommelier Elyse Lambert shares tips on how you can become a better wine taster.

Highlights

How can Le guide des Méchants Raisins help you learn about wine?
Which simple tip does Elyse recommend for you when pairing wine and food?
How can you make the most out of a trip to French wine regions?
What key strategy should you keep in mind when visiting wine regions?
Which wine can you pair perfectly with pizza?
Why should you taste with a variety of people you don't know?
How can yoga help you become a Master Sommelier?
When should you calibrate your palate and how can you do so?
How can you develop your wine tasting vocabulary?
Which Canadian wine regions should you keep your eye on?
What role does humility play for a sommelier?

About Elyse Lambert

Born in Montréal, Québec, Élyse Lambert graduated with a degree in hotel management from the prestigious Institut de tourisme et d'hôtellerie du Québec (ITHQ) in 1998 and as Sommelier from L'École Hôtelière des Laurentides in 1999.

Her career as a Sommelier began in the Québec Laurentians at the award winning Relais & Châteaux l'Eau à la Bouche. Her next move was to the Eastern Townships where, from 2000 to 2004, she was an integral member of the sommelier team at Auberge Hatley, a 5 diamond CAA – Relais & Châteaux.

Throughout her exciting career path, Elyse continued to earn credibility for her craft and accolades in Canadian and international competitions. Elyse Lambert is now the 5th Best Sommelier of the World 2016.

She is currently working as a Sommelier Consultant and continues sharing her passion at Radio-Canada's morning show, Medium Large and as a wine column in Journal de Montreal. Elyse lives in Montreal and consults for private and corporate clients and is often invited to facilitate wine education seminars and to speak at corporate functions in Canada and around the world.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/67.

66: Angelina Jolie Wines with Winemaking Consultant Clark Smith Mar 04, 2020

Show notes

Why would you want to challenge a young wine with oxygen? Why don't you hear many technical conversations around wine? How can movie genres help you understand winemakers' intentions?

In this episode of the Unreserved Wine Talk podcast, we're chatting with Clark Smith, winemaker for his own WineSmith label and several other brands, consulting winemaker, author, inventor, musician, and professor to the wine industry throughout the globe.

Highlights

What is the $50,000 winery phenomenon?
What should you do every time you open a bottle of wine?
What do you experience when tasting "minerality"?
Does soil impact minerality in wine?
Why is it problematic for you to think of wines according to the grape varietal only?
Why should you take pride in wine manipulation?
How did Clark become interested in reverse osmosis?

About Clark Smith

Clark Smith, winemaker for his own WineSmith label and several other brands, has dedicated four decades to being a consulting winemaker, author, inventor, musician, and professor to the wine industry throughout the globe.

A product of M.I.T. and U. C. Davis, he has founded and managed four prominent start-ups and consulted for thousands of wineries and other craft beverage producers and suppliers throughout the world. He holds patents for volatile acidity (VA) removal and alcohol adjustment via reverse osmosis. Founding Winemaker for R. H. Phillips in the 1980s, Clark Smith began WineSmith Consulting in 1990 and founded Vinovation, Inc. in 1992 to commercialize new winemaking technologies including ultra-filtration and micro-oxygenation.

The IQ Conference named him 2016 Innovator of the Year. His ground-breaking Postmodern Winemaking Symposium format, which brings together 100 experienced experts for a lecture-free round-table discussion, is among the Wine Industry's most celebrated events.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/66.

65: Wine Industry Faces Digital Darwinism with Paul Mabray Feb 26, 2020

Show notes

How is the wine industry embracing the digital world? What role do influencers play in wine marketing? What can you do to increase engagement and build deeper connections with customers? Why has the wine industry been so resistant to adapt to the digital age?

In this episode of the Unreserved Wine Talk podcast, we're chatting with Paul Mabray, a wine unicorn and digital futurist who has created and led companies that have transformed the wine industry through the strategic and visionary use of technology.

Highlights

Why haven't you seen any major disruptors in the wine industry?
Can you quantify the value of social media?
What's the difference between an influencer and a superfan?
Where is the balance you should find between content generation and engagement?
How can you bridge the disconnect between consumers and brands while building brand awareness?
How has Paul brought together the wine and tech industries throughout his career?

About Paul Mabray

Paul Mabray is a wine unicorn and digital futurist. He has created and led companies that have transformed the wine industry through the strategic and visionary use of technology. He believes that the future of the wine industry hinges on its ability to adapt and change to meet consumer expectations, wherever they are, whether that's online, at the winery, in the liquor store or at home.

A Digital Think Tank for the Wine Industry: That's how Paul Mabray describes his Napa-based consulting company that uses strategy and technology to solve problems in a complex category.

Paul has been working in the wine and technology industries for 17 years and has been a guest lecturer at University of California's Berkley School of Business, UC Davis that has trained winemakers around the world, as well as at many international conferences.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/65.

64: Money, Taste and Wine with Mike Veseth, the Wine Economist Feb 19, 2020

Show notes

Does price affect your perception of a wine's quality? What would it be like to travel around the world in pursuit of eighty wines? Why does the wide variety of wine negatively affect your buying choices? How can you identify value wines?

In this episode of the Unreserved Wine Talk podcast, we're chatting with Mike Veseth, The Wine Economist, award-winning author and professor emeritus of the University of Tacoma at Puget Sound in Washington, where he taught international political economy.

Highlights

What is the role of economics in the business of winemaking?
How did Mike get the title of The Wine Economist?
How do you have an advantage in the wine industry as a family business?
What is one of the major risks you take when drinking the product of amateur winemaking?
What should you expect from reading Mike's books?
What parallels can you find between Around the World in Eighty Wines and it's Jules Verne inspiration?
How can you use the "is it worth it" index to identify value wines?
Which regions should you look to for great value wines?

About Mike Veseth

Economist Mike Veseth (pronounced VEE-seth) is an authority on global wine markets who travels the world studying wine economics and speaking to wine industry groups. He reports his discoveries on this blog, The Wine Economist, and in more than a dozen books including Wine Wars (2011), Extreme Wine (2013) and Money, Taste & Wine: It's Complicated! (2015). The newest book, Around the World in Eighty Wines, will appear in November, 2017.

The Wine Economist was named 2015 "Best in the World" wine blog by Gourmand International. Money Taste, and Wine received the 2016 Gourmand International award for "Best in the World" wine writing.

Mike Veseth is also professor emeritus of International Political Economy at the University of Puget Sound in Tacoma, Washington. He is an authority on globalization and the global wine market. Mike was named Washington Professor of the Year by the Carnegie Foundation for the Advancement of Teaching. His 2005 book Globaloney was selected as a Best Business Book of 2005 by Library Journal. JancisRobinson.com's annual book review named Wine Wars a Wine Book for the Year in 2011.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/64.

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