Unreserved Wine Talk

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.

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.

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.

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.

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.

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.

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.

Do you need to follow a food and wine pairing rulebook? What wine-worthy aphrodisiacs should you add to your menu this Valentine's Day? Does the classic romantic food, chocolate, have a perfect wine match you should try? Where does salinity in wine come from? In today's episode, I'm chatting with you about aphrodisiac wine pairings and salt in wine. Enjoy! Highlights What is the most important rule you should remember when choosing wine? Why do you enjoy sparkling wines especially with oysters? Which high-zinc nuts were often prescribed to the love-sick and pair well with Sauvignon Blanc? Can you successfully pair wine with asparagus? How should you pair soft cheeses with wine? What factors should you consider when pairing wine with strawberries and cream? Why should you consider bacon as an aphrodisiac? If you taste some salinity in wine, where does it come from? Should you pay attention to the salinity of vineyard soil? Why shouldn't you expect additives to be responsible for all of wines tasting notes? What do your taste perceptions with wine mean? To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/63.

What does a wine enthusiast have in common with a cannabis user? How can you pair wine with cannabis? What do you need to know about terpenes and wine pairing? How do infused beverages bring together the cannabis and wine industries? In this episode of the Unreserved Wine Talk podcast, we're chatting with Jamie Evans, founder of The Herb Somm, a cannabis blog and lifestyle brand that is focused on the gourmet side of the cannabis industry. Enjoy! Highlights What health and lifestyle benefits can you experience from using cannabis? Where can you explore the culinary side of cannabis? Can you try cannabis without experiencing a high? Why is cannabis a good "exit drug"? Why should we break the stigma associated with cannabis? How did Jamie develop her interest in the cannabis industry? What was Jamie's involvement in the cannabis restaurant movement in San Francisco? Where does Jamie think the future of the cannabis industry is going? About Jamie Evans Jamie Evans is the founder of The Herb Somm, a cannabis blog and lifestyle brand that is focused on the gourmet side of the cannabis industry. She is an educator, host, and writer specializing in cannabis, food, recipes, wine, and the cannaculinary world. In addition to her work in the cannabis industry, Jamie has over ten years of wine industry experience. Having represented a wide array of organizations and wineries, she is best known for producing high-end events and developing topnotch public relations, marketing, and hospitality programs. Jamie is also a contributor to POPSUGAR and MARY Magazine specializing in cannabis recipes and cannabis lifestyle pieces. She was also recently named as one of Wine Enthusiast Magazine's Top 40 Under 40 Tastemakers in 2018. Born and raised in Truckee, CA, Jamie's roots extend back to South Dakota farm families. She developed a love for wine and agriculture while earning her degree in Wine and Viticulture, with a concentration in Wine Business at Cal Poly, San Luis Obispo. As an avid traveler, she expanded her knowledge and explored different regions where she studied enology and viticulture at The University of Adelaide, Australia and The Engineering School of Enology at Changins, Switzerland. To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/62.

How does blending grapes impact the flavour profile of wine? What can blends give you that a single varietal can't? What can you learn about wine from reading the Drops of God manga series? Why should you engage your creative side when it comes to wine? Why do you need to dive deeper into wine scores before buying? In today's episode, I'm chatting with you about the power and problems with wine scores, whether single vineyard or blends are better and the viral sensation of the Manga wine series called Drops of God. Enjoy! Highlights How is the Drops of God anime series impacting wine sales? Why should you engage your creative side when it comes to wine? What can blends give you that a single varietal can't? How does blending grapes impact the flavour profile of wine? What are some well-known wines that are blends? Why might Submission wine be on your radar? How did the Toronto Star's score for Submission impact its sales? How did I review Submission? To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/61.