Podcasts about White wine

Wines from Umbria are often considered “delightfully undervalued.” Right now, that sounds especially appealing! Grechetto is one of those wines from Umbria that is flying under the radar, but it shouldn't be. This week, we dig into this wonderful white wine from Italy's “Little Green Heart” - and the exciting part is that we found two very different styles of it, one more like an oaky Chardonnay, and one more like a crisp Sauvignon Blanc, so there's a version out there for any white wine lover on your list. They have been making wine in Umbria for thousands of years, and many believe that the name Grechetto harkens back to the Magna Graecia period in Italy when the Greeks spread their empire. And, like many Italian wines, Grechetto fell out of favor in the middle of the 20th century before it made its comeback in the 1970's thanks to the efforts and hardwork of local winemakers. Trust us, it's worth checking out. Wines reviewed in this episode: 2022 Sant' Angelus Sophia Grechetto di Todi, 2022 Cantina Roccafiore Grechetto di Todi FiordalisoSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

How can a vineyard disaster become an unexpected opportunity to innovate? How does storytelling transform wine marketing? What innovative pairings go beyond red wine and red meat? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 Are you ever too old to start over? How do we build resilience as we get older? How did Sally's harsh initiation with the 2017 frost in Bordeaux shape her approach to winemaking? Why did Sally decide not to pursue organic certification? How did it feel to present Sally's first wine in 2018 at Bordeaux's En Primeur? Which aspects of the story does Sally hope critics understand beyond what's in the glass? Beyond scores and medals, what forms of recognition have been most meaningful to Sally as a winemaker? What was it like to be sworn into the Confrérie des Gentilshommes de Fronsac? What was the steepest learning curve in selling a physical product like wine? How has Sally found creative ways to market and sell Château George 7? Why should you incorporate storytelling in marketing wine? How did Sally pivot to minimize the negative impact of COVID on the winery? What are some unusual pairings between vegetarian dishes and red wines? How do you know when it's time to move on from something you've built? What goals would Sally like to accomplish before selling the winery?   Key Takeaways As Sally shares, she was still living in the southeast of France when the previous owner of her vineyard rang to tell her that the frost had destroyed everything. While now we have barrel rooms and we have thermoregulation, we made a decent wine and that proved the process. That was a good example of how in midlife we can look at something that looks really bad, something that's happened, and actually turn around and make something good out of it. Sally says that when she hosts wine tastings, she always talks about the occasions when they're going to drink the wine: I think there's one thing in marketing where you profile the customer but I think with wine, often it's around the occasion and what you're eating and who's over and so on. That's how we drink wine. We drink it for occasions. Sally observes that when we look at the back of most red wine bottles, especially from Bordeaux, it says drink with red meat: I thought, well, that's not really helpful. I have a very close friend, Wendy Narby, she and I sat down and said, red wine goes fabulously with veggie dishes and so we've done it as a passion project where we talk about how to pair plant-based food with different Bordeaux wines.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/333.

Send us a textMeg and Mel explore the fascinating world of ageworthy white wines, examining which varieties cellar best and how to identify bottles worth laying down.What Meg's drinking: 2023 Marchand & Burch Mount Barrow Pinot Noir $72Wines tasted:2024 Howard Park Great Southern Riesling $362014 Howard Park Great Southern Riesling 2024 Scarborough The Obsessive Semillon $352018 Scarborough The Obsessive Simillion 2023 The Obsessive Chardonnay $452019 The Obsessive ChardonnayKey things to remember:• Acid is the most important factor for aging white wine successfully• Look for moderate alcohol (12.5-13.5%), good concentration, and varietal expression• Riesling, Semillon, and Chardonnay are the three main varieties suitable for long-term aging• Hunter Valley Semillon transforms dramatically from delicate lemon-citrus to complex honey and toast• Aged Riesling develops kerosene, marmalade and preserved lemon characteristics• Chardonnay requires quality oak treatment to age well, peaking around 10-12 years• Cheaper Riesling and Semillon can still age beautifully, while inexpensive Chardonnay will not• Buy a dozen bottles and taste one each year to experience the aging journey firsthandJoin us next week as we explore German wine ripeness levels, diving into Kabinett, Spätlese, Auslese, Trockenbeerenauslese, and more! Follow us on instagram @winewithmegandmel

What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? What if the only thing holding you back from a fresh start, a new project or a major life change is you? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sally Evans, author of the new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of her terrific new memoir, Make The Midlife Move: A Practical Guide to Flourish after Fifty. 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 pivotal moment sparked Sally's interest in learning more about wine? What was Sally's career before wine? Why did she decide to transition into a wine career at 52? How is Make The Midlife Move different from other books of the genre? What was the most surprising insight Sally discovered while writing her book? What was the most challenging part of writing Make The Midlife Move? Where is Bordeaux, and specifically Fronsac, geographically located? Why has Fronsac often been overlooked in favour of more well-known regions? What made Sally choose Fronsac when deciding to start winemaking? What's the story behind Sally's winery's name, Château George 7? How did Sally overcome the issue of magnum bottles with no capsules to fit? What was Sally's most humbling moment in her winemaking career? Which unexpected challenges does Sally wish someone had warned her about in the early days? Why did Sally decide to expand into making white wine? What can you do to manage feelings of impostor syndrome?   Key Takeaways What's one of the most challenging aspects of being a new winemaker in Bordeaux, especially if you're a middle-aged foreigner who is making wine for the first time? Sally notes that she didn't realize just how much bureaucracy there was in France with the customs system and appellation rules around winemaking. There's a lot of rules which are good, but, there were so many rules. She also didn't really think through how long it takes to make a wine. So it's quite a long time that you're financing everything before you can actually start earning money. How did the Bordeaux sub-region of Fronsac lose its fame after being a region favoured by French royalty? Fronsac had the first wines that were produced and went up to the Royal Court of Versailles, but as time went by, areas like Saint-Émilion overtook Fronsac in terms of notoriety. When the climate was a little bit cooler as well, some of the wines tended to be a little bit more rustic, maybe not quite as ripe or as elegant as they could be.   About Sally Evans After an international corporate career based in Paris and the South of France, Sally Evans completely changed her life in her fifties. She created an independent winery in Bordeaux, completely on her own with no prior experience or knowledge of wine. She threw herself into wine studies, bought a parcel of mature vines with some dilapidated buildings and created a brand-new wine chateau. She now has a boutique winery, Château George 7, in Fronsac on the right bank of Bordeaux. Her wines win high critical acclaim from leading wine critics and publications and are listed in Michelin-starred restaurants and top venues across Europe and the US. Sally has also created a wine tourism destination for tastings and events, winning accolades for its exceptional wine experience. Alongside wine, her other passion is supporting women to follow their dreams.         To learn more, visit https://www.nataliemaclean.com/332.

How does oak aging change wine and whisky flavour, colour and texture? What do glass, gears, and automatons have to do with the invention of distillation? Why is yeast such an essential tool in scientific research and wine production, especially in the face of climate change? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What are some of the traits that new yeasts are being developed for? Why does sugar deserve the title of most important molecule in the world? How is human saliva used in the production of Chicha, one of the oldest types of alcoholic beverage? What is microbial terroir and how does it affect the flavour profile of fermented drinks? Why does Adam describe distillation as the apotheosis of human life on Earth? How does the process of distillation work? What is the most important thing we can learn from the alchemists? Is the shape of a distillation still important to the process? What's happening to spirits while they're aging in barrels? Have there been successful innovations to age wine and spirits more quickly? Why do some people lose their sense of smell after a concussion?   Key Takeaways When you're drinking whisky, and it's that beautiful amber color, that's all from the wood. It's completely clear when it goes into a barrel and it's brown when it comes out. So color is part of what changes, and all those flavours. In the process of aging, as the temperature goes up and down, the pores in the wood open and close. As they open, the liquid gets drawn into that layer inside of the wood, and then gets pushed back out. So there's this kind of back-and-forth process, which is why so many of the experimental attempts to accelerate the aging process use heat to try to cycle it faster. Distillation was developed in the first two to 300 years of the Common Era. People were starting to transform naturally occurring phenomena into a technology that could exist in a temple or in the home. Distillation is one of those technologies, along with a lot of automatons and the simple machines, gears, screws and the steam engines. Yeasts are a workhorse organism in laboratories because it's very easy to change their traits and genetics. They share DNA with each other, and when they grow, they mutate very quickly. Generation to generation change. So you can use classic animal or microbial husbandry techniques to change them as well. This can become especially important as climate change changes the regions that are important to wine.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/331.

Matt Dees is the winemaker at JONATA, The Hilt, and The Paring, wineries which are located in California's Santa Barbara County.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Now this is an exciting wine! We didn't have super high expectations going in - the name Kerner does not scream “adventure” - but we are telling you this is a white wine that is worth seeking out. Some call it one of the best white wines in Italy, and after tasting it, we agree, and so we are wondering why it does not get more love! It is a grape originally created in Germany as a cross between Riesling and Schiava/Trollinger to be a workhorse and handle cold weather, the Italians have made it into a rich, complex, and beautiful aromatic white wine. Confused about why this German wine is being made in Germany?!? Listen in and we'll tell you why! Both the wines we tried in this episode are excellent, and what is fun is that they are both a little different from each other - the Abbazia wine we would call adventurous and worth seeking out, and the winemaker is no slouch, having won the Gambero Rosso Winemaker of the Year in 2009. Trust us, this is an episode you will want to listen to. Wines reviewed in this episode:  2023 Kellerei Bozen Puntscheit Kerner, 2023 Abbazia di Novacella KernerSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

This week Sam discusses the European Commission's support for the EU wine industry, Thailand's move to end restrictions on alcohol sales, Catena exiting the Irish market, a decline in Germany's wine production and growth in their export volumes, and China's white-wine boom. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/eu-wine-industry-aid-irelands-health-labels-german-exports-grow-chinas-white-wine-boom.

Join Master of Wine Mollie Battenhouse as she interviews Pedro Fernandez from Amorim Cork on all things wine corks.

How does language about wine impact the way we experience and enjoy wine? How does reporting on alcohol science compare to other scientific topics? Why can yeast be described as a nano-technological machine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Adam Rogers, author of the New York Times bestseller Proof: The Science of Booze. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a copy of his terrific new book, Full Spectrum: How the Science of Color Made Us Modern. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!   Highlights What was Adam's experience at a fancy restaurant in Chicago where food critic Jeffrey Steingarten was a fellow patron? How did a New York restaurant experience expose Adam to the wild science of winemaking? Why did Adam nearly have an existential moment while writing about the science of grapes? How does reporting on alcohol science compare to other scientific topics? Which moments did Adam want to capture in the book? What were the most surprising insights Adam uncovered while writing Proof and what was the most difficult part of writing it? Why does Adam describe yeast as a nano-technological machine? Which facts about yeast did Adam find fascinating? What have archaeologists discovered about the role of alcohol in early human civilization? Which cultural approach to alcohol consumption did Adam find most interesting? How do modern brewers and distillers safeguard their yeast?   Key Takeaways Adam recounts the story of the couple sitting next to him ordering a dessert wine. The diner asked, “Is that a Vin du Glacier or a noble rot?” The two different ways to make a sweet wine. Just the fact that the diner was informed enough to know that there were these two methods would have a bearing on what he would be tasting. Here was this person operationalizing that interest to make his meal better. He wanted to have more fun. If you're reporting on science, you have the scientists trying to understand something new or reinterpret understanding and then there are people who that's going to affect. With winemaking, you have practitioners who are often not themselves, scientists. So they are craftspeople in a stakeholder role too. Louis Pasteur said I think there is an impossibly small, invisible, living creature that eats sugar and poops alcohol, and so the best chemists in the world at that time looked at that as a hypothesis and said, You're nuts. Nobody knew how inert chemicals could be alive. Nobody knew what the connection was. Those things are enzymes and understanding what enzymes do in a living body, that's what gave rise to biochemistry, and ultimately gave rise to biotechnology. That one insight.   About Adam Rogers Adam Rogers is a senior correspondent at Business Insider, where he writes about technology, culture, and the ways they overlap. Prior to joining BI, Adam was a longtime editor and writer at WIRED, where his article “The Science of Why No One Agrees on the Color of This Dress” was the second-most-read thing on the entire internet in 2015. Adam's WIRED feature story on a mysterious fungus that grows on whisky warehouses won a AAAS/Kavli science journalism award — and led to his 2014 New York Times bestseller Proof: The Science of Booze. Adam is also the author of the 2021 book Full Spectrum: How the Science of Color Made Us Modern. He has also written for Alta, the Atlantic, National Geographic, the New York Times, Slate, and Smithsonian, and may be the only journalist to attend both San Diego Comic-Con and the White House Correspondents Dinner.         To learn more, visit https://www.nataliemaclean.com/330.

We started this podcast well over 300 episodes ago. When we started the title was Mulligan Stew Podcast (Music. Film. Food. Wine) Over the months the Pod became more music and film than anything else. Just the way the road leads us. Tasting Room Radio has worked its way back into the mix because of critical dynamics taking place. Cold damaged vineyards,  An agreement between BC Wine Growers and the BC Government to allow the 2024 wines to be grown and harvested in Washinton, Oregon and California. BC wine battles with political neighbours in Alberta, Tariffs from the USA and more.   All of these subjects were discussed over and over again by the wine trade and fans in attendance.   Tasting Room Radio set up the same home base they always have. Up to 6 chairs in a circle on the convention centre floor ..leaving room for the invited and the walk-ins.   We couldn't fit everyone in, so we decided to build the show around the most interesting storylines and storytellers.   With apologies to those we couldn't fit in, the podcast guests are     Co-Hosts - Jenna Brisco, Maude Renaud-Brisson & Kelcie Jones. Educators and Somms at This is Wine School.   Richard Kanazawa - winemaker at Bench 1775 (Naramata) Tracey Horneman - winemaker at Blue Grouse (Cowichan) Kailee Frasch - Winemaker Quails Gate  (West Kelowna)   Harry Hertscheg - Executive Director Van Wine Fest Evan Goldstein - Master Sommelier (SF) Tony Holler - Owner Poplar Grove (Naramata)   Wine School Team  Taylor Butterfield - White Wine  Winemaker  Chateau Ste. Michelle (Washington)

This week on Honest To Pete, Carol and Katy catch up on St. Patrick's Day fun, travel plans, and beauty must-haves. Carol preps for Europe while Katy juggles motherhood and an LA trip. Plus, skincare tips, makeup faves, and a crisp white wine recommendation! Follow along @honesttopete_

What makes Sangiovese a difficult wine to grow and make? Why should you pay attention to the white wines of Tuscany? What do you need to know about Tuscany's Vin Santo? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. 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 common mistakes people make when comparing Tuscan wines to those from other regions? What are Super Tuscans and how did they come to be? Why did these rebel wines capture the imagination of the world in the 70s and 80s? What's the new Super Tuscan counter culture about? Why did Brunello di Montalcino achieve icon status? What makes Sangiovese difficult to grow and why doesn't it tend to thrive in North America? What motivated Susan to include sections on Tuscan white wines and Vin Santo in the book? How is Vin Santo made and why is there so much variety? What makes Tuscan olive oil so special? How can you best pair Tuscan wines with food? Why would Susan love to be able to share a bottle of wine with Queen Elizabeth II?   Key Takeaways Susan notes that Sangiovese is like Pinot Noir in that it likes certain terroir, particular soils, the winds of Tuscany, and it is quite a sensitive grape. You can't overproduce it. It responds differently to different sites and it's not good in every vintage. It has so many parallels with Pinot Noir. They don't taste the same, but they behave the same. Susan likes an underdog story like the white wines of Tuscany, because they're only like 10% of the wines produced, though she believes that the Trebbiano grape is like the evil twin. In the book, Emily O'Hare writes about grapes like Vernaccia, Vermentino and Ansonica that are producing some great wines so we should watch out for them. There's another lovely story about wines of the small island called Giglio. It was raided by the pirate Barbarossa, and he sent all the inhabitants away to be slaves in Constantinople. But he brought back people from a village in Greece, and they bought the grape called Ansonica with them and so those vines are still on the island today. Susan thinks white wines are going to be more important for Tuscany. If you're going to find a comparison, Susan says that Tokaji is a really good one, because it has that bracing acidity that the Italians love as well. But also, you can't generalize with it. It's a 3,000 year-old-wine, and every farm makes a different version. In the past, they used to collect these grapes because they couldn't handle all the olives and all the grapes all at once. So they would leave some of the grapes in the drying lofts, up in the roofs. They would dry, and concentrate, and the sugars would get sweeter. When everything settled in November or March or February, they would make a wine from these beautiful sweet grapes. And they all have their own natural yeast from the air. And they would seed that yeast into the wine, ferment, and then they would lock it up in its barrel and leave it for seven to eight years. It would shrink, it would ferment. It would stop fermenting. And then at the end of that time, they would open the barrel very carefully, and it was something magnificent, but very, very different. Each producer would have their own.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/329.

Hi friends, I'm Scott and this is What a Weird Week, a look at the odd, interesting, strange, fun and weird stories that made news this week. See bottom of shownotes page for a transcript of the podcast episode. To Subscribe, get in touch, and more see www.shownotes.page.Thanks for rating and reviewing!These are the shownotes for Season 6, Ep 11 first published Fri March 14 2025. Capri Sun's Moon Punch: A Glow-in-the-Dark Lunar Eclipse Experiencehttps://news.kraftheinzcompany.com/press-releases-details/2025/Capri-Sun-Heads-for-the-Moon-Takes-a-Lunar-Leap-with-Debut-of-First-Ever-Moon-Punch/default.aspxFirst Loch Ness Monster Sighting of 2025 Reportedhttps://nypost.com/2025/03/04/lifestyle/loch-ness-monster-sighting-reported-first-in-2025-fantastic/Vegetable Orchestra Achieves Guinness World Record #cucumberphoneshttps://nypost.com/2025/03/08/lifestyle/this-orchestra-only-plays-instruments-made-out-of-vegetables/Dolphin Crash-Lands into New Zealand Fishing Boathttps://apnews.com/article/dolphin-boat-zealand-fishing-northland-bottlenose-421fbe9a3175eea93159238dfcad61b1Four-Year-Old Calls 911 Over Stolen Ice Cream, Turns 'states evidence' on Mom.https://www.upi.com/Odd_News/2025/03/11/Mount-Pleasant-Wisconsin-911-ice-cream/7791741710288/Flamin' Hot Cheeto Resembling Charizard Sells for $87,840 #Cheetozardhttps://www.upi.com/Odd_News/2025/03/06/Cheetozard-Pokemon-Cheeto-Charizard-auction/5541741281385/The Odds of Finding a Lost Bitcoin Hard Drive in a Landfill... not good. https://studyfinds.org/lost-hard-drive-bitcoin-fortune-landfill-wales/London Comedy Club Bans Botoxed Audience Members #facebreakercomedyhttps://www.upi.com/Odd_News/2025/03/10/Top-Secret-Comedy-Club-Botox/4131741623420/Canadian Headband Enthusiast Breaks Guinness World Record for Eating Carolina Reaper Peppershttps://www.upi.com/Odd_News/2025/03/06/canada-Guinness-World-Records-chili-peppers/7621741295300/Red vs. White Wine: which one is worse for you?https://studyfinds.org/red-wine-white-healthier-cancer/Butter and Plant-Based Oils: which one is worse for you? *do not pair with wine*https://studyfinds.org/butter-plant-oils-death-risk-harvard-study/Woolly Mice: A Step Towards De-Extincting Mammothshttps://www.theguardian.com/science/2025/mar/04/genetically-modified-woolly-mice-mammoth

Join Master of Wine Mollie Battenhouse as she interviews Anna Clifford on all things Nielson winery.

How was Brunello discovered? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What's the origin of the iconic black rooster symbol of Chianti Classico? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Keevil, editor of the beautiful hardcover On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy. 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 inspired Susan to take on the monumental task of compiling and editing On Tuscany? How is On Tuscany different from other books about the region? What was the most captivating wine story Susan uncovered while working on the book? What was the most surprising insight about Tuscany that Susan discovered while putting together On Tuscany? Why did the timeframe pose the biggest challenge in compiling the book? How did Susan discover and select literary gems about Tuscany from historic writers? Why was it important to Susan to write about the Etruscans? What surprised Susan about the ancient Etruscans' relationship with wine? How did the medieval sharecropping system help to shape Tuscany's wine landscape? What role did the Medici family play in shaping the wine culture in Tuscany? What was the crisis of Chianti Classico in the 70s and 80s and how did it redefine the future of Tuscan wines? What's the origin of the iconic black rooster symbol of Chianti Classico? Why does Tuscany continue to dominate media and culture when it comes to wine? What's the history behind the Chianti fiasco?   Key Takeaways How was Brunello discovered? Susan says that from 1875 to 1930, the Biondi Santi family hid bottles of brunello bricked up behind a wall. So after the war, they had these wonderful vintages, and they could say, look how it's aged because they didn't know it aged so well at that stage. That was how the discovery of Brunello came about because they brought these cellared wines to feasts and grand occasions with politicians and monarchs. How did the medieval sharecropping system help to shape Tuscany's wine landscape? Susan observes that it made it beautiful to start with, because we're talking about small holdings. Small farmers gave 40% of what they produced to the owner, the feudal lord, but they had to eke out a living too. So they had their plot of vines, their plot of olive groves, and they put up their cypress trees to defend them from the winds. That gave the beauty to the countryside, because it makes it a jigsaw, it gives it texture when you look at the hills. That way of farming has set up the beauty of Tuscany that we know today. But of course, there was a lot of poverty that went alongside it. What's the origin of the iconic black rooster symbol of Chianti Classico? Susan explains that it came from the 14th century when Siena and Florence were warring as to who was going to be the most powerful of those two towns. They had an agreement that they would send out a horse rider - a knight - early one morning, and wherever those two knights met, would be the boundary between Florence and Siena. The Florentine horse rider set off really early, and they got to within 12 miles of Siena. So the black cockerel is all about strength and having the biggest area.   About Susan Keevil Susan Keevil is the Editorial Director of Académie du Vin Library, where she has played a pivotal role in establishing and nurturing this esteemed wine publishing house. A former editor of Decanter magazine, she has dedicated her career to the world of wine, from editorial leadership to in-depth exploration of the industry.         To learn more, visit https://www.nataliemaclean.com/328.

Rimapere 2022 Baron Edmonde de Rothschild Plot 101 Sauvignon Blanc $45 Why I chose it: Kiwi wine with a French accent Owned by the prestigious French wine group “Baron Edmonde de Rothschild” Sauvignon blancdoesn't get much better than this”. Bottle age has mellowed the wine and added complex flavours. Prestige label “Plot 101” What does it taste like? Hand-picked, aged on lees and with 50% fermented in barrels to give the wine a rich texture while retaining a strong fruit emphasis. Serious, complex sauvignon. Why it's a bargain: It's not cheap but it is very good, which in my book makes it a good value wine. Where can you buy it? Glengarry Wines. Auckland $37.99. Food match? Most seafood dishes, my favourite is green-lipped mussel fritters. Will it keep? Good drinking now, should get even more interesting over the next 2-3 years. LISTEN ABOVE.See omnystudio.com/listener for privacy information.

What is unique about Famille Perrin in France's approach to running their family wine business? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? What is unique about Famille Perrin in France's approach to running their family wine business? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fiona Morrison. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, 10 Great Wine Families: A Tour Through Europe. 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 the Frescobaldi family make a massive impact on the arts in their transition from banking to wine? What were the Frescobaldi family's connections to famous figures like Dante Alighieri and Galileo? How has Angelo Gaja and the Gaja family made significant contributions to winemaking and the Piemonte community? Why is the Liger-Belair family's vineyard often known as the greatest in the world? What is unique about the Famille Perrin's approach to running their family wine business? How has Álvaro Palacios proven Garnacha's place as the climate change grape? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Do these families view their wines as luxury goods?   Key Takeaways How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Simplicity and being true to their roots are two key factors Fiona points out. The labels have become much cleaner and are much more sober these days than they were in the past. The Torres family of Spain have done huge amounts on climate change and carbon neutrality and regeneration. In fact, they are, once again, this year, the most admired wine brand. I think it's very important to show that you're paying your dues and you're doing research. It shows how much they are rooted in their heritage and their history. How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? If you want to go and taste a Gaja, you need to make a contribution of 300 euros to their various charities they support. Piemonte is still quite a poor region, and so they want to give back to the community and to the area what they can. Of course, people who drink Gaya wines, which are very expensive, can afford to give a charity donation. It's quite unusual, but I think it's a good solution for them. What is unique about Famille Perrin in France's approach to running their family wine business? There are seven or eight children from the two brothers, Francois and Jean Pierre. Every single one of them has a job in the winery, with each handling a different aspect of the business. This solidarity between so many children, working together, laughing together, tasting together. This is a blueprint for how to run a family business.   About Fiona Morrison MW Fiona Morrison is an international Master of Wine, author, writer and wine merchant who lives in Belgium and Bordeaux and holds both British and Belgian nationalities. She became a Master of Wine in 1994 after studying in America and France. Fiona is married to Jacques Thienpont of Le Pin and currently runs the Thienpont family wine merchant business in Belgium and France. The family owns three estates on Bordeaux's right bank: Le Pin (Pomerol), L'IF (St Emilion) and L'Hêtre (Castillon). Winner of several awards for her writing, including the James Beard Award, her latest book, "10 Great Wine Families", has been published internationally.         To learn more, visit https://www.nataliemaclean.com/327.

What a beautiful wine! You may not have heard of Greco di Tufo, and you may not be familiar with wines from Campania in southern Italy, but we are hoping that we can change that! Greco is an ancient wine grape, brought to the area around Naples by the Greeks thousands of years ago, that nearly went extinct in this area of Italy. Thankfully, some hard working farmers and heritage wine making projects kept the wine alive, and we are the lucky benefactors today. There are only four DOCG designations in Campania - that is the highest designation of Italian wine - and Greco di Tufo is one of them. The name Tufo comes from a tiny town, but also from the volcanic soil, called tuff, that gives Greco di Tufo its distinct and beautiful flavor. If you are a white wine lover, and/or a seafood lover, this wine is a must try. Wines reviewed in this episode: 2021 Vinosìa Greco Di Tufo L'ariella, 2020 Feudi di San Gregorio Greco di TufoSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

How do you tame a grape like Merlot which actually has higher sugar and alcohol levels than Cabernet Sauvignon? What's the little-known history behind the cult wines of Le Pin in Bordeaux that sell for as much as $10,000 a bottle when first released and then go up from there at auction? Why is it an advantage to have many stakeholders in family-owned estates? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fiona Morrison, author of the terrific book 10 Great Wine Families: A Tour Through Europe. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, 10 Great Wine Families: A Tour Through Europe. 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 studying literature at the University of Exeter spark Fiona's interest in the wine industry? How did Fiona meet her husband, Jacques Thienpont of Le Pin? What's the history behind the renowned Le Pin wines? How would Fiona characterize the 2023 and 2024 vintages of Le Pin? What is it like managing the limited production and high prices of Le Pin? How Le Pin tames Merlot grapes into its highly sought-after wines? What were the challenges Fiona faced in writing about the Thienpont family of which she is a part? How does Fiona's book, 10 Great Wine Families, differ from other books on similar topics? Which aspects of Maurice Healy's book, Stay With Me Flagons, inspired Fiona's writing? What are some of the elements that characterize successful multi-generational wine businesses? How did Fiona choose which ten families to profile in her book?   Key Takeaways How do you tame a grape like Merlot which actually has higher sugar and alcohol levels than Cabernet Sauvignon? Merlot is a grape that can be very fleshy, Fiona observes. It doesn't like hot weather. It likes to keep its feet wet. If you shade the fruit a bit and let the grapes ripen, this dappled light effect, then you get a lovely balance, and elegant wine. But if you crop strongly and take off the leaves, the wine can get quite vulgar quickly, very sugary, much more jammy. There's much more sugar and alcohol in Merlot than there is in Cabernet, which may surprise some people. So when we tame Merlot, what we do in the cellar is very little pumping over. We use infusions rather than pumping over and soaking the grapes to get the maceration, like when you've got your tea bag in your tea. You have to wet the cap so that it doesn't get dry and tannic. But you're just doing that. You're not punching down or anything like that. What's the little-known history behind the cult wines of Le Pin in Bordeaux that sell for as much as $10,000 a bottle when first released, then go up from there at auction? As Fiona explains, Le Pin means pine tree. The estate was called Chateau du Pin before Jacques bought it in 1979. It's a fairy tale story. He had heard from his uncle, who had their sister estate, Vieux Chateau Certan, that a magical one hectare of land was coming up for sale. And the family thought it was too expensive to buy, so Jacques, who wasn't married at the time, said, well, one hectare, it's a vegetable garden, I think I can manage that myself. He started off very modestly with a barrel borrowed here, a tank borrowed there, and very artisanal winemaking. Then all hell broke loose in a good way with the release of the 1982 vintage which was tasted by top US expert Robert Parker and it became one of Parker's first 100 point wines. And the rest is history. Why is it an advantage to have many stakeholders in family-owned estates? Fiona notes that much of the book is about how you resolve family conflicts in a business and how you prepare the next generation to take over. She says that having lots of shareholders is actually easier than having just one or two heirs, who face a lot of pressure to take over in the business when in fact they may not want to. Whereas, if you've got 120 shareholders, chances are there's at least a few that are actually interested in wine, and will go into it. Lamberto Frescobaldi, who is 30th generation of his family, has instituted a very strict qualifying process for anyone who wants to come into the business. They have to be wine lovers, university-educated and have some business and wine experience. So you can't just be to the manor born. You really do need to have paid your dues before you get into this business. It's not a privileged business. It's probably one of the most complicated businesses, and it's very easy to lose money and it's quite difficult to make money.   About Fiona Morrison MW Fiona Morrison is an international Master of Wine, author, writer and wine merchant who lives in Belgium and Bordeaux and holds both British and Belgian nationalities. She became a Master of Wine in 1994 after studying in America and France. Fiona is married to Jacques Thienpont of Le Pin and currently runs the Thienpont family wine merchant business in Belgium and France. The family owns three estates on Bordeaux's right bank: Le Pin (Pomerol), L'IF (St Emilion) and L'Hêtre (Castillon). Winner of several awards for her writing, including the James Beard Award, her latest book, "10 Great Wine Families", has been published internationally.         To learn more, visit https://www.nataliemaclean.com/326.

Jonathan Ellsworth's preferences for red wines over white wines are well established. But in this conversation and wine tasting, we're going to see if Eli can change Jonathan's mind.This past weekend, Jonathan and Eli opened four bottles of white wines and hit the record button. We tried a few different white varietals and blends that Eli believes may appeal to those staunchly in the red-wine camp to see if we can get Jonathan more interested in what certain white wines have to offer.We've also included links to the four wines we tasted if you'd like to try any of these for yourself.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberThe Wines We're Tasting:Poet's Leap RieslingK Vintners ViognierKiki and Juan Orange WineDaniel-Etienne Defaix ChablisTOPICS & TIMES:The White Wine Experience (3:36)JE''s Bottle of White He Likes? (3:36)What Reds Does JE Like? (7:07)Sweet Wines (11:35)White Burgundy Flavor (13:01)Riesling (14:27)Scotch (17:57)Red vs White: the Simple Differences (21:30)Champagne (26:10)Aeration (38:52)Wine Anchoring Memories (44:32)Wine with or w/o Food (47:48)Orange Wine (51:34)Jonathan's Final Thoughts (1:13:09)Eli's Final Thoughts (1:20:10)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Introduction Why is the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? What role have white and rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Rosemary George. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. 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 the Languedoc's appellations come to be and why were they relatively late to the game? Why is ​the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? How did the monastic houses contribute to winemaking in the Languedoc region? What is the historical significance of the Canal du Midi? Which Languedoc food and wine pairings should you try? What role have white and Rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? How has the introduction of clay amphorae and concrete eggs influenced Languedoc winemaking? What changes does Rosemary expect to see in the region over the next 5-10 years? How can you make the most out of a visit to the Languedoc region? Which Languedoc wine would Rosemary pair with her favourite childhood food, baked beans? Why would Rosemary love to be able to share a bottle of wine with author Jane Austen?   Key Takeaways As Rosemary explains, the Languedoc has far fewer rules and higher yields than other appellations or regions in France. People who don't want to conform to the rules can try different grape varieties. They also have the broad designation of Vin de France that allows for just about anything you want to do. It's the reputation of your name that sells your wine. She believes that Vin de France in the Languedoc from a grove with a certain reputation is going to be interesting. You may not like it, but there will be a reason why it's not conforming, for whatever reason. So that's interesting. Rosemary observes that the Languedoc produces twice as much Rosé as Provence. It's a large area, whereas Provence is quite small in comparison. Provence tends to produce very pale roses, and those specializing in rosé are quite special. White wines originally weren't important in the Languedoc, and the early appellations were red. But regions like Saint-Chinian and Faugères now produce white white wines in designated areas that weren't recognized until 2004. Rosemary believes that it was probably the falling consumption of wine in France that prompted higher quality wines. When France used to drink a phenomenal amount of wine per capita, wine was produced by cooperatives aiming at bulk production. However, growers leaving the cooperatives want to do something more individual. They recognized they had some really good vineyard land. Some of the pioneers of quality included Gerard Bertrand, who started aging wine in barrels. That sort of snowballed. Newcomers are attracted to the area because land prices are not that expensive so you can buy vineyards. You can't do that in Chablis.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/325.

Join Adv. Sommelier David Reuss as he interviews Jett winemaker Gianna Ghilarducci on Jackson Family's new winery, Jett.

What makes the Languedoc particularly well-suited for organic viticulture? How have the wines of the Languedoc evolved since the 70s? How do the wines of the Languedoc region of southern France differ from neighbouring Roussillon? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rosemary George You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. 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 was it like becoming one of the first women to earn the Master of Wine designation? How did Rosemary's journey into wine writing begin? What inspired Rosemary's initial fascination with the Languedoc region? What do you need to know about the Languedoc region in terms of geography and how it fits into the bigger picture of French wine? Why is the Languedoc particularly well suited to organic viticulture? How does Rosemary's book, Wines of the Languedoc, compare to other books about the region? What are the classic grape varieties and wines of the Languedoc? How does the Garrigue influence Languedoc wines? How does the Languedoc's maritime climate compare to other wine regions in France? What are the key distinctions between the Languedoc and Roussillon regions? Who are some of the more interesting winemakers that Rosemary has met in the Languedoc? How are Languedoc winemakers responding to new challenges due to climate change?   Key Takeaways As Rosemary notes, the Languedoc has a lot of advantages for organic viticulture, especially the winds. So if it rains, the winds dry everything up pretty quickly. Rot is not usually a problem in the Languedoc. She adds that vintages are becoming more irregular than they were, but certainly it's a lot easier to be organic in the Languedoc than it is in say Chablis. In the Languedoc, for red wine, Rosemary says, you have Grenache, Mourvèdre, Syrah, Carignan and Cinsault. Syrah and Mourvèdre were grape varieties that were planted in the 70s, 80s. It's what they called the cépages améliorateurs, the improving grape varieties. It was thought the Carignan needed to have something else added to it. Now, I think there's a trend. People realize how good Carignan is, especially with climate change coming into effect. It will make some really good wine. There's a bit of spice, bit of red fruit, there's a bit of freshness, there's some acidity and as well as tannin. The Languedoc region of southern France and neighbouring Roussillon are completely different, Rosemary observes, because Roussillon was part of Spain until the Treaty of the Pyrenees. They see themselves as Northern Catalonia. The Pyrenees for Roussillon is a unifying thing, and it does not divide them from Spain, it unites them. Whereas Languedoc speaks Occitan, and it has a different history. And the wine makes them different because the key grape variety of Roussillon is Grenache, and that was also used for Vin Doux Naturel, fortified wines that like Banyuls and Maury and Rivesaltes. They're matured in barrel and last for for years. One of the great wines in the world and totally underappreciated. The Languedoc doesn't have that tradition to the same extent.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/324.

What are some of the significant contributions that Greece has made to the world of wine? How does the Greek volcanic island of Santorini produce wines of stunning depth and freshness at the same time? How are Greek wines shifting the perspective on what's possible for warm climate wines? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine Konstantinos Lazarakis. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of his terrific book, The Wines of Greece. 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 significant contributions to wine made in Greece? What are some of the unique and complex terroirs found in Greece for wine production? How do Santorini's wines achieve both incredible depth and freshness? What are the hallmark characteristics of Assyrtiko grapes, and how does the wine pair with food? How does the tasting experience of Moschofilero compare with that of Assyrtiko? What should you know about Greece's flagship red grapes, Agiorgitiko and Xinomavro? Which regions are a must-try in your exploration of Greek wines? How was Retsina developed, and why does Konstantinos think it's one of the greatest hopes for the Greek wine industry? How did the Greek financial crisis impact and improve the Greek wine industry? What are some of the opportunities and challenges in the future of Greek wines?   Key Takeaways As Konstantinos observes, Greece was not the first to make wine or even the first to have a God that is dedicated to wine, but we did a lot of things for the first time: the first appellations or regions, sommeliers, wine writers and tastings. For the Greek symposia, the whole format of consuming wine was essential in making sure that symposia were an amazing celebration of the human intellect, and the bringing together of ideas. Konstantinos explains that because Santorini is a volcanic island it has a young soil that's coarse. The vines grow on their own roots, but above ground, it's very windy, extremely hot, so the vines have to kept low on ground to capture a little humidity and be protected from the wind. They trained these vines as baskets by weaving the vine canes over years. Everything that is on the periphery is torn apart by the wind, but then you have only the middle that survives. Every about 30-40 years, the basket gets too bulky, so it's chopped apart and a new cane from the old root system starts a new basket. The root system is four hundred years old. For context, he adds, four centuries ago, Bordeaux was a swamp. Konstantinos says that many people believe that a cool climate wine is superior to a warm climate one. But warm climates can produce amazing wines. Greece has a lot of places that are cold, even more so than the Loire Valley in France. Over the years, the Greeks selected grapes with full flavors at lower levels of alcohol.   About Konstantinos Lazarakis MW Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.   Bonus Interview Highlights – Matt Cauz How do I distinguish between sexist, sexy, and sexual writing? What are some strategies you can try to avoid using wine as a coping mechanism? What trends are emerging around generational differences in wine consumption? Why is it important for us to vote with our dollars when it comes to producers accused of misconduct? What are the best wine pairings for different types of chocolate and holiday dinners and celebrations         To learn more, visit https://www.nataliemaclean.com/323.

What makes wine worth waiting for? How much wine is produced in Greece? What would surprise you about the wines of Greece. In this episode of the Unreserved Wine Talk podcast, I'm chatting with Konstantinos Lazarakis, author of the new book The Wines of Greece. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of his terrific book, The Wines of Greece. 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 Konstantinos find his first passion for heavy metal music? Do fine wine and heavy metal have anything in common? What memorable moment happened to Konstantinos while delivering a presentation to wine buyers in Russia? How did Dominus wine end up making an in-flight splash for Konstantinos? What sparked Konstantinos' initial passion for Greek wine? Why did Konstantinos want to become a Master of Wine when no others were in Greece? Where can you find Greece on the map and what are the key geographic features? How much wine does Greece produce annually? What unexpected insight did Konstantinos discover while writing his book on Greek wines? What might surprise you about the dynamic nature of Greek wines and winemaking? What does it mean for Greece to have a large number of endemic grape varieties?   Key Takeaways As Konstantinos observes, when you're a fan of Barolo, or since we're talking about wines of Greece in here, Xinomavro, then these wines are not immediately appealing but hugely rewarding once you pay attention to them and calibrate your idea about what wine can be. Looking beyond the instant is rewarding. Konstantinos says that many people, even wine professionals, have widely different expectations of what Greek wine is. Some are surprised that Greece is producing any wine at all and others believe that Greek wine is a commodity produced in bulk. But the Bordeaux region of France produces twice the wine that the entire country of Greece produces. Konstantinos explains that the great thing about Greek wine is that we have no idea what Greek wine is all about. New grape varieties and regions emerge regularly. For example, Malagousia is a grape variety produced by about 200 vineyards. It is extremely forthcoming yet very complex and intense. On the nose, it can range from Muscatine to minty to tropically. On the palate, it's quite round, even creamy, without the need of extended lees contact or oak, but still, it has amazing freshness. One of the most important Greek grape varieties has been around for only 30, 40, years. That's bound to happen again and again. In Italy, almost every area that can make wine does or is verified. They have all their grape varieties identified.   About Konstantinos Lazarakis MW Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.   Bonus Interview – Matt Cauz Highlights Which wine should you pair with artichokes? What inspired me to write Wine Witch on Fire? How did the events of 2012 kick off my no good, terrible, very bad, vintage, personally and professionally? Have there been any lasting effects from these traumatic events? How has the Canadian wine industry evolved over the past 20 years? What are my thoughts on the current state of the wine review industry?       To learn more, visit https://www.nataliemaclean.com/322.

If you love Sauvignon Blanc, Riesling, Pinot Grigio, or Albariño, you're going to also love Müller-Thurgau because they all have something in common: they are all aromatic dry white wines! Now, if you don't know what aromatic white wines are, don't worry, we'll tell you all about them in this episode. We'll even teach you what terpenes are and why they matter when it comes to aromatic dry white wines. Even better, we'll tell you how to pronounce Müller-Thurgau, where the name came from (it's a bit of a Frankenstein's monster story), and why so much Müller-Thurgau is grown in Italy. After tasting this wine, it is now on our go-to list for white wines - definitely worth learning about and adding to your wine repertoire. Wines reviewed in this episode: 2021 Muri Gries Alto Adige Müller-Thurgau, 2021 Elena Walch Müller-ThurgauSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Courtney DeGraff, Executive Director of Anderson Valley Winegrowers, is our guest on California Wine Country with Steve Jaxon and Dan Berger. They are putting on the International White Wine Festival, for the fifteenth year, on February 15 and 16 at the Mendocino County Fairgrounds. It used to be called the Alsatian White Wine Festival. The name change opens the festival to feature a wider variety of wines, such as Grüner Veltliner and Chardonnay. Dan Berger will be in charge of the Rieslings. The in-person Grand Tasting is at the Fairgrounds in Booneville, on Saturday. Early access from 11 to 12 and general access from 12 to 3. Go to this page at the AV Wines website for more info about the International White Wine Festival and for links to purchase tickets. Use the discount code RADIO for 20% off. Anderson Valley is growing in Chardonnay production. Most of the fruit used to go to sparkling wines but they are also producing some very nice still Chardonnays now. Scharffenberger Sparkling Wine Barry Herbst has brought a Scharffenberger sparkling wine, which he considers to be a great value. They make six or seven different kinds of sparkling wine. It is also a beautiful property to visit, in Philo. Dan calls it more persistent in its flavor profile, with more structure. It's $21.99 at Bottle Barn. The winemaker Jeffery Jindra came over from Husch Vineyards. Dan Berger reports that there are several Napa valley growers who are also buying property in Anderson Valley. It is a more relaxed setting. It's definitely worth a visit. There are also other attractions like beer and cheese making. Bottle Barn is in the process of putting out the San Francisco Chronicle Competition winners. They will have about a hundred different awarded wines. After that, the Press Democrat limited competition (north of the Golden Gate) takes place. Barry's other wines today are the Maggy Hawk Chardonnay, a Gewurtztraminer from Husch and a Goldeneye Brut Rosé. They are all pictured in the top illustration and are also all available at Bottle Barn.

In this thought-provoking episode of the Vint Podcast, hosts Billy Galanko and Brady Weller take a deep dive into the most significant trends and shifts shaping the wine world as we move into 2025. Drawing on insights from industry reports, expert opinions, and their personal experiences, they explore the evolving preferences of wine enthusiasts and collectors. From the growing popularity of white wine to the challenges posed by neo-prohibitionism, this episode offers a comprehensive look at the future of wine. Perfect for seasoned collectors, casual drinkers, or anyone curious about what lies ahead in the world of wine and spirits.Key Topics Explored:White Wine's Rise to Prominence: Health Trends and Neo-Prohibitionism: The Decline of Bulk WineThe Power of Storytelling in WineWhat's on Their 2025 Wine RadarHave thoughts on the topics discussed or ideas for future episodes? Reach out to us at VintMarketplace.com or share your suggestions on social media. Don't forget to subscribe to stay updated on all upcoming episodes!Chapters:00:00 Introduction to the Vint Podcast00:22 Hosts Catch Up and Offsite Recap01:06 Looking Ahead: Wine Trends for 202503:02 White Wine vs. Red Wine: Popularity and Perceptions07:35 Health Concerns and Neo-Prohibitionism15:46 The Decline of Cheap Bulk Wine23:04 Rising Costs of Quality Wine25:29 The Future of Wine Education and Storytelling34:38 Hosts' Personal Wine Preferences for 202538:09 Conclusion and Upcoming GuestsThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...

Why is Chardonnay the one grape that is equally made in the vineyards and the winery? What's the difference between biodynamic and regenerative farming? What does it mean to be part of a family brand of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. 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 does the Benziger family's "flaming hoops" program help to ensure family members are a value add if they work at the winery? How did the 2017 Sonoma County wildfires impact the Benziger Family Winery? Which features can you expect from Benziger California Chardonnay, and how does it best pair with food? What makes the Benziger Running Wild Chardonnay unique and more personal for Chris? What is the concept of regenerative farming, and how does it relate to biodynamics? Why is the Benziger Tribute so versatile, and what's the story behind the name? What does it mean to Chris to be part of a family brand of wine? In the Museum of Chris Benziger, what three objects would be in the central display? If Chris could share a bottle of wine with anyone outside the wine industry, who would that be?   Key Takeaways Chris observes that most grapes or varietals are made in the vineyard. With Chardonnay, you can choose whether it'll be a beautiful, unoaked, austere, minerally Chablis-style, or a big butter kiss, butter bomb, or anything in between. The Renziger Chardonnay is right in the middle of the teeter-totter. Biodynamic has some baggage to it, whereas regenerative farming takes the farming part of biodynamics, which is incredible. Organic farming is simply the elimination of chemical inputs. All it does is replace all that biological capital back into the soil. So the land never goes fallow. It's constantly being fed back. Farming is resource intensive. Regenerative farming means giving back so the land is not just restored, it's better than before the farming started. What does it mean to be part of a family brand of wine? Chris calls critter brands and concept brands that are developed by market research whiteboard wines. A family brand is inherently tied to a family and its name. Chris notes that his father burned the boats in the Roman tradition so to speak when he sold his business and uprooted his family and traveled 3,000 miles to start the winery. In developing the winery, all they had was each other and had to lean on each other through all the challenges from tough finances to wildfire. But they stayed together and as Chris notes, he was hosting Christmas dinner with 50 family members this year.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/321.

Join Master Sommelier Larry O'Brien as he interviews Kendall-Jackson winemakers Tom Rees and Tim O'Halloran on all things low-calorie.

What was it like to move to biodynamic wine farming at a time when hardly anyone was doing it? What crucial role do 100 adorable sheep play at the Benziger winery? How do biodynamic preparations that might seem a bit “woo” actually benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. 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 Chris' grandfather transform his alcohol-importing business during Prohibition? How did the Benziger Family Winery get started? What does Chris love about the Benziger family property, and what fascinating history does it have? How does the geology of the area influence Benziger wines? What challenges did the Benziger family face during their first harvest at the new winery? Why did the Benziger family transition to biodynamic farming practices years ahead of mainstream sustainability trends? What crucial role do Dorper sheep and Highland cattle play at the Benziger winery? How do biodynamic preparations that seem “woo” benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality?   Key Takeaways The Benzigers were biodynamic pioneers in California. He quotes Gandhi: “First they ignored him, then they laughed at him, then they fought him, but then he won.” Today, in every single winery, particularly in Sonoma, Napa, Mendocino, Monterrey, and the counties that have very high prestige, every one of these wineries has some form of a sustainability program today. The Benziger family eventually realized that sheep were the answer to their challenges. They got a big flock of a special type of sheep called a Dorper. Their little cloven hoofs push debris down, like leaves, eliminating mildew pressure, so no mildecides. They eat the grasses underneath the vine, eliminating the need for herbicides like RoundUp. And they fertilize as they go which helps with microbial growth.  Chris says that even though it sounds odd to be putting cow dung in a horn and burying it in the ground, they're making a plant probiotic. That manure attracts microorganisms in the soil, and they're just small enough that they can fit through a cow horn. This is unbelievably healthy for the plants. In conventional farming, you water and feed the plant from the top. You're delivering everything at the surface so the roots stay at the surface. Biodynamics tells the vine, Hey, you've got to earn a living. We don't water or fertilize it. Now the roots do what they want to do, and go down into those different layers, find their own sources of moisture and nutrition, and that's how we get a better, more terroir-driven wine.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/320.

What's the important difference between dry wines and the dry feeling you get when tasting certain wines? Do all or even most wines taste better when they're older? How can you make the most of a trip to Washington wine country? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hailey Bohlman You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was Hailey's experience with hosting her first virtual wine tasting during the pandemic? How did Hailey get actor Kyle MacLachlan to do a virtual wine tasting with her tasting club? Is there an overlap between Hailey's wine career and her career in technical program management? How does Hailey's background and passion for mathematics influence her approach to understanding and teaching about wine? What's been the most challenging wine concept for Hailey to explain in her Wine 101 series? What's the most mind-blowing scientific fact about winemaking that Hailey has learned? Which wine myth does Hailey find herself debunking repeatedly? Who were Hailey's most memorable podcast guests so far? How can you make the most of a trip to the Washington wine regions? Where is Hailey's ideal place to have a glass of wine? What does Hailey love about Domaine Philippe Vandelle Poulsard and Damsel Cellars Stillwater Creek Syrah? Why does Hailey hate the idea of clean or fit wine? Which wine would pair well with Hailey's childhood favourite, microwave chicken pot pie? Why does Hailey admire Brooke Delmas Robertson, winemaker at Delmas wines? What are Hailey's favourite wine gadgets? If Hailey could share a bottle of wine with anyone outside the wine world, who would it be? What message would Hailey want to share via a billboard in Seattle?   Key Takeaways Hailey notes that one of the hardest wine concepts to understand is tannin, which gets confused with dry in the wine world. Tannins in red wines cause your mouth to feel dry like having a cotton ball in your mouth. When you say a dry wine, you're saying a wine with no sugar, nothing to do with the tannins. The myth Hailey hears a lot is that all wines taste better when they're older. That's actually not true. You need to know which wines can age, but that's when you ask the experts. Shop at the small wine shops, ask the staff, ask winemakers and other experts. Hailey advises to go for a variety of experiences and wineries when you visit any wine region. For eg. to make the most of a trip to Walla Walla, Washington, she suggests visiting wineries with vineyard tours, such as Delmas. They will teach you about how they're growing the vines. Then look for a blending class like at at North Star winery. Then try a food and wine pairing, such as the one at Pepper Bridge. Visit both small and large wineries.   About Hailey Bohlman Hailey Bohlman, is a wine enthusiast turned wine educator and founder of Cork & Fizz with the goal of making wine more approachable for everyone. By offering guided wine tastings, along with tips, recommendations and podcast, she makes wine fun and exciting!       To learn more, visit https://www.nataliemaclean.com/318.

Meike Näkel and her sister Dörte run the Meyer-Näkel winery in the Ahr region of Germany.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Should you drink Champagne from a white wine glass or a flute? What is the ideal temperature range for serving Champagne? What might surprise you about the technical side of Champagne production? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Press for Champagne. 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 Chris prefer using a white wine glass instead of the traditional elongated flute for Champagne? What's the problem with clear glass bottles for Champagne? What is the ideal temperature range for serving Champagne? Which point in history does Chris consider to be the most pivotal moment in the development of Champagne as we know it today? What might surprise you about the technical side of Champagne production? Which notable contributions have women made in Champagne history? What was the significance of the Champagne riots in 1911? How did the Champagne region recover after the World Wars, and what were the lasting effects on the industry? How does chalky soil contribute to the hallmark qualities of Champagne? What's the difference between the oxidative and reductive styles of Champagne? Why don't we hear more about reserve wines? What was it like to drink decades-old Champagne, and how are the bubbles affected by aging? What is dosage, and what is its role in Champagne production? How can you plan the best trip to make the most of the Champagne region?   Key Takeaways I'm all for the white wine glass for Champagne, Chris says, but I don't like flutes because you can't smell the wine. They're too thin to sense the aromas from the wine. I use tulip-shaped glasses and if you go to the Champagne region, you'll see these in use all over the place. Chris says that temperature affects the texture of the wine and the bubbles. You wouldn't want it colder than it gets in your refrigerator. The point is to start at a cold temperature. Chris says most people are surprised at how much work it takes to make a bottle of Champagne. It is very much a human-made product in that it requires a lot of separate steps done by hand.   About Christopher S. Ruhland Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.       To learn more, visit https://www.nataliemaclean.com/318.

Did the Benedictine monk Dom Perignon invent Champagne? Why is Grand Cru Champagne not necessarily the best Champagne? What makes Champagne so versatile and food-friendly? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of his terrific book, Press for Champagne. 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 Champagne so versatile and food-friendly? What do you need to know about the main styles of Champagne? Why is Rosé Champagne made differently from still Rosé? What sparked Chris' interest in Champagne in particular? How did Chris' legal career and writing skills transfer over to writing about Champagne? How does Press for Champagne differ from other wine books in its approach and focus? Why does Champagne have a universal appeal, even for those who aren't wine enthusiasts? How did Champagne become the wine of celebration? What are some common myths about Champagne that Chris debunks in Press for Champagne? How has the "Champagne only comes from Champagne, France" campaign impacted consumer awareness and the global sparkling wine market? What are some of the ways popular culture has impacted certain brands of Champagne? Did the monk Dom Perignon invent Champagne? How has social media shaped our perception of Champagne? What is Chris's perspective on the pricing of Champagnes and how it affects accessibility?   Key Takeaways No, the Benedictine monk Dom Perignon did not invent champagne. Champagne wasn't even sparkling until after his death. But what is true, Chris explains, is he was a cellar master of the abbey and an important figure in Champagne wine production and in advancing its quality. People talk about Grand Cru champagne with reverence as if it's categorically better than champagne without that distinction. That's not true. You can find Grand Cru champagne, which is not very good. And then you have champagnes like Louis Roederer's Cristal and Dom Perignon that are not Grand Cru champagnes. With champagne, there is such variety and so many different styles that you really can drink it throughout an entire meal, and it can all work differently based on what you're eating.   About Christopher S. Ruhland Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World's Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.       To learn more, visit https://www.nataliemaclean.com/317.

In northern Italy,  Alba, Barolo and Barbaresco have become wine tourist destinations. How can you make the most of your visit to these regions in Piemonte? Why should you try a Nebbiolo wine from Roero? Why is there so much excitement about the sparkling wines of Piemonte now? In this episode of the Unreserved Wine Talk podcast, I'm chatting with David Way, author of the terrific book The Wines of Piemonte. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his terrific new book, The Wines of Piemonte. 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 should you know about Gaja and the Barbaresco cooperative? Why did David have to wait outside a Barbaresco winery for an hour past his appointment without any explanation? How does Moscato d'Asti compare to Champagne, and why is it often undervalued? What are the differences between how Moscato d'Asti and Prosecco are produced? What is the history of sparkling wine production in Piemonte, including the pioneering work of Carlo Gancia? What can you expect from the red sparkling wines of Piemonte? Why should you try a Nebbiolo from Roero and what characteristics can you anticipate? How can you plan a fascinating wine trip to Piemonte?    Key Takeaways  David notes that Alba, Barolo and Barbaresco have beautiful landscapes, amazing wines, and incredible cuisine with lots of lovely small Michelin-starred restaurants. There are also boutique hotels that are relatively inexpensive.  There is a region called Roero, which is 20 minutes north of Alba. What people don't know about Roero, is that it's also an excellent source of Nebbiolo wines, at much lower prices.  Piemonte has both tank method and traditional method sparkling wines. Traditional method sparkling wine made in the bottle is typical of two areas outside Piemonte, Franciacorta and Trentodoc. But Piemonte is actually the pioneer of that style.    About David Way David Way initially specialized in the wines of the Tuscan Maremma before broadening his interests to the rest of Italy and beyond. He works as Senior Researcher on the five textbooks for the WSET Level 4 Diploma in Wines. In his own name, David wrote The Wines of Piemonte . The book gives unparalleled coverage of one of Italy's most important regions and includes 200 producer profiles. The book was honoured by the OIV at its award ceremony in Lisbon in 2024.   Bonus Interview – Jo Penn: Highlights How can you legally protect yourself as a writer? What can writers do to engage readers and especially book clubs? What are some of my multiple streams of income as a writer?   About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, and travel memoirs, as well as short stories. She's also an award-winning podcaster. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard.       To learn more, visit https://www.nataliemaclean.com/316.

Are you curious about the wines of Piemonte in northern Italy? Why are Barolo and Barbaresco often compared with Burgundy? What makes Nebbiolo unique as a grape? In this episode of the Unreserved Wine Talk podcast, I'm chatting with David Way, author of the new book The Wines of Piemonte. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his terrific new book, The Wines of Piemonte. 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 David's book, The Wines of Piemonte, different from other Italian wine books? How does Piemonte compare geographically to other well-known Italian wine regions? Why does the Piemonte region have so many wine denominations and what are the challenges this presents? What approach does David recommend for understanding Piemonte denominations? Why is Piemonte often compared to Burgundy? What are the unique qualities of Piemonte's signature grape, Nebbiolo? How has Nebbiolo evolved from the “tannic monster” of the past? How do Nebbiolo and Barbera grapes compare? Should you decant your wines?   Key Takeaways Much has been written about the Barolo and Barbaresco appellations of Piemonte but very little about the rest of the region. Barolo and Barbaresco have many small plots owned by many small growers so in that sense, it's very much like Burgundy. It's also similar in that tiny differences of altitude, soil type, vineyard orientation, and wind direction make big differences in the final wine.  David believes that the magic of Nebbiolo is its extraordinary aromatic complexity and amazing structure. It has structure, but not too overt in that it still has a silky and textured and it can age for decades.   About David Way David Way initially specialized in the wines of the Tuscan Maremma before broadening his interests to the rest of Italy and beyond. He works as Senior Researcher on the five textbooks for the WSET Level 4 Diploma in Wines. In his own name, David wrote The Wines of Piemonte (Classic Wine Library, 2023). The book gives unparalleled coverage of one of Italy's most important regions and includes 200 producer profiles. The book was honoured by the OIV at its award ceremony in Lisbon in 2024.   Bonus Interview – Jo Penn: Highlights What are the challenges of writing memoir compared to more journalistic writing? How does it feel to be a supertaster? How does the concept of "terroir" in wine compare to the development of a writer's unique voice?   About Jo Penn Jo Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, and travel memoirs, as well as short stories. She's also an award-winning podcaster. She has a Master's in Theology from the University of Oxford. Her latest novel is Blood Vintage, a folk horror story set in an English vineyard.       To learn more, visit https://www.nataliemaclean.com/315.

Kelli White, a renowned wine educator and author, shares her expertise on wine education and industry innovations in this episode. She discusses her journey as a sommelier at PRESS Restaurant in St. Helena and her book "Wine Confident." The conversation explores various topics, including the complexities of the wine industry, the role of sommeliers, sustainable vineyard practices, and the importance of accurate wine education. Kelli also addresses common consumer misconceptions and offers practical advice for both novice and experienced wine enthusiasts. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Wine Confident There's No Wrong Way to Enjoy Wine: https://academieduvinlibrary.com/products/wine-confident Contemporary Biodynamics & Beyond: https://www.guildsomm.com/public_content/features/articles/b/kelli-white/posts/contemporary-biodynamics One Thousand Vines: https://booklarder.com/products/one-thousand-vines-a-new-way-to-understand-wine This episode is sponsored by Harvest Pillar concrete trellis posts: https://www.harvestpillar.com/ Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

Hello, stunning ND brains! Ready to join us for some juicy ADHD dilem lems while sipping your metaphorical (or literal) white wine in the sun?In this week's dilemma, a newly diagnosed ADHD mum asks for help. She's trying to build her dream Etsy shop but keeps getting sucked into hyperfixation rabbit holes on her computer (cute), and is feeling frustrated at her lack of productivity. Sound familiar?We discuss:Unconscious Scrolling: It's not laziness; it's unmet needs tapping us on the shoulder.

Are you curious what it would be like to ask for wine advice from legendary Hugh Johnson, author of The World Atlas of Wine, among many other books? What would he advise you on how you can improve your wine-tasting skill and pleasure? Why was Hugh initially against wine scoring and how has his perspective changed over the years? What makes a wine great in Hugh's opinion? Why does Hugh now prefer English sparkling wines over his long-time favourite Pol Roger Champagne? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hugh Johnson. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his marvellous memoir, The Life and Wines of Hugh Johnson. 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 is it about Chablis that makes it Hugh's favourite white wine? How have English sparkling wines changed over the years and why does Hugh now turn to them more than his long-time favourite Champagne Pol Roger? Why is it important to taste high-quality wines at the beginning of your wine journey, if you can afford it? How can you improve your wine-tasting skill and pleasure? How did Hugh's first writing job at Vogue magazine lead to his extensive wine writing career? How did The World Atlas of Wine revolutionize the way wine and wineries were understood? What have been the most surprising changes Hugh has seen in the wine world over the years? What was it like for Hugh to buy his first case of First Growth Bordeaux? How does Hugh remember his first encounter with Robert Parker's wine scoring system and his initial skepticism?   Key Takeaways What advice does Hugh have on improving your wine-tasting skill and pleasure? The first thing you have to do is concentrate on the wine. Look at the color, sniff it, take a sip, but then when you take a sip, think about it. Keep it in your mouth for a moment or two, chew on it. Swirl it around until it registers, and you experience the wine more fully. Hugh asks how can you score wine any more than you can score Mozart or your friends? He didn't believe in an objective scale or giving the wrong impression that one wine is better than another. Over the years, he's accepted scoring within a narrow range say for wine competition categories where all the wines are from the same region and grape. Hugh says he's had an account with the house of Pol Roger for about 60 years but more recently, he's been switching to English sparkling wine. He observes they have a brilliant wine industry in England. Climate change is part of it, but they're also now using champagne grapes to make the wine.   About Hugh Johnson Hugh Johnson is the world's best-known wine writer, having sold more than 20 million books worldwide over a 60-year career. He began acquiring his wine knowledge as a member of the Wine and Food Society at Cambridge University before becoming a feature writer for Vogue and House & Garden magazines.         To learn more, visit https://www.nataliemaclean.com/313.

Tenuta Cavalier Pepe Lacryma Christi del Vesuvio Bianco In this episode, Rob and Scott review a white wine known as Christ's Tears from the slopes of Mt. Vesuvio by Tenuta Cavalier Pepe and their Lacryma Christi del Vesuvio Bianco. So come join us on The Wine Vault.

Picpoul translates to “lip stinger” in the original dialect, and this is not your typical high acid white wine. In fact, we were pretty surprised by this wine overall. It had more body (read: alcohol) than a typical zippy white wine, and more body as well. Although it is often called a summer sipper, this wine felt more like a fall wind-breaker. Picpoul is not a commonly grown wine grape, and does best in Mediterranean climates like where it is from in Languedoc in the south of France. We explore a bit of this wine and wine region's long history, and learn about how this wine is made and a bit about the winemakers themselves. If you are a white wine lover, or even if you are white wine curious, this is a great episode for you to expand your wine horizons. Wines reviewed in this episode: 2022 Domitia Picpoul de Pinet, 2022 Domaine Font-Mars Picpoul de Pinet.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

How can you train your sense of smell? Why does smelling require much more focus than our other senses? What is retronasal olfaction and why is it so important when it comes to enjoying wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Do wine aroma kits help to improve our ability to smell and taste wine? What positive changes occur in the brains of master sommeliers? How does our emotional state influence our ability to perceive scents? Do humans have pheromones, and how can our body odours influence each other? Is there a difference in how our brains process wine aromas compared to synthetic scents? How is olfactory marketing used by certain brands to improve their customer experience? What is the role of retronasal olfaction in wine tasting and flavour perception? What is synesthesia, and how does it relate to perception in wine tasting? What are the main factors that influence the recovery of the sense of smell? Which areas of olfactory research are Johannes most excited about?   Key Takeaways Johannes explains that master sommeliers train their brain's sense of smell just as many people train physically when they go to the gym. The key is to make it challenging. What we can train most about smell is its connection with language. It's important to talk about the smells we detect with each other. It's not enough just to have odors go by. You have to actively try to identify them. Smelling is difficult for humans Johannes observes. We can oversee a visual scenery very quickly. With smelling, we don't have these abilities. When we smell something in our environment, it is much more work for us to identify the particular odors, and we have to concentrate. We don't do that a lot. So you need to have the mental spare time to focus. Johannes says that retronasal olfaction is not only when you swallow wine, it's also when you have it in your mouth. When sommeliers swish the wine around their mouths, the molecules heat up and get pushed up into the nasal cavity, which is also part of the retro nasal component. You can test this by just pinching your nose. You won't smell because it's blocked in the front, the air cannot enter. Then as soon as you release the nose, then you will have this additional smell dimension. Retronasal olfaction is really the key player when it comes to smell and flavor perception.   About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell.             To learn more, visit https://www.nataliemaclean.com/312.

The holiday countdown is underway, and with it comes much anticipation of making the perfect turkey, whipping up the right sides and finding a great culinary gift. Our food and wine experts are here to tell us more about the latest food trends, what to sip during Thanksgiving dinner and how Advent calendars are appealing to the young – and the young at heart.

Why is smell, often called the Cinderella sense, so underrated in our culture, especially when many luxury products, such as wine, spirits and perfume, are based on it? Even though dogs have more than twice the number of scent receptors than humans, why are we better at detecting wine aromas? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell so evocative compared to other senses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Johannes Frasnelli. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What were some of the most memorable smells from Johannes' childhood? How did Johannes first become fascinated with the subject of smell and the science behind it? What were the most surprising things Johannes discovered about our sense of smell in his research so far? What might surprise you about how we perceive the senses of taste and smell? Why is the sense of smell often undervalued compared to other senses like sight? How does the process of smell work? What's the connection between the trigeminal nerve and wine tasting? What's the difference between taste and flavor, and how do they work together? How does our sense of smell compare to animals like dogs? Do men and women perceive smells differently? Why is the sense of smell so evocative compared to other senses? How can expectations and language influence our smell perception?   Key Takeaways Johannes explains that there's a myth about us not having as good a sense of smell as other animals, but this has its roots in the 19th century, when Darwinian ideas emerged. Suddenly, we were just another animal and not this creation of God. So different players, including the Catholic Church. It's these senses that are very developed for us as humans such as sight versus smell. In the context of wine, Johannes says, humans are particularly sensitive, and this may be an evolutionary advantage. Our ancestors became much more sensitive to these odors than carnivores that didn't eat fruit. So while we have fewer smell receptors, we have a better performing brain to interpret and apply the information. The regions of the brain responsible for olfactory processing belong to the limbic system, which is also responsible for other functions such as emotions, memory, learning, and reward. So when we smell something, we also stimulate our memories, emotions, desire for rewards, etc.   About Johannes Frasnelli After being trained as a physician at University of Vienna, Austria, Johannes Frasnelli was a visiting scientist in research labs in Dresden, Germany, in Philadelphia, PA, in Stockholm, Sweden, and in Bozen, Italy. He is currently a professor for human anatomy at the University of Quebec at Trois-Rivières (UQTR), while also being a regular researcher at the Research Center of the Sacré-Coeur Hospital of Montreal. His research focuses on the physiology, the psychology and the pathology of the sense of smell.             To learn more, visit https://www.nataliemaclean.com/311.

Born and raised in Swaziland (Eswatini), Richard E. Grant moved to London in 1982 after studying drama at Cape Town University. He worked extensively in theatre before achieving widespread recognition in the cult classic Withnail and I in 1987. Richard had notable roles in Can You Ever Forgive Me?, for which he received an Academy Award nomination, as well as The Iron Lady, Star Wars: Episode IX and Saltburn. Richard has appeared in some of the biggest shows on TV, including Doctor Who, Downton Abbey, Game of Thrones and Loki. His new show, The Franchise, is available to watch on Sky Comedy and NOW. Nick pours Richard a cranberry juice on ice, while Angela prepares one of his favourite dishes, spaghetti with chilli and parsley mussels. The experts at Waitrose pair this with a Blueprint Greek White Wine. Richard E. Grant has been on the Dish dream-guest list since the beginning, and he does not disappoint. Our trio talks about salt pouches, Saltburn and why Richard likes to give everything the sniff test. Find Angela's Christmas menu with Dishpatch, the restaurant meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on Youtube All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textKazumi Wines embodies California's spirit of innovation with its groundbreaking Napa Valley Koshu wine. The ancient Koshu grape first arrived in Japan over a thousand years ago via the Silk Road and is almost exclusively grown in the Koshu Valley in Japan's Yamanashi Prefecture. Very little Koshu wine is exported, which is why even wine connoisseurs may not be familiar with it. Kazumi Wines is the first and only winery to grow and produce Koshu in the United States. Their Koshu is bringing new life and vision to Napa. Click Below for more on this great story.https://www.kazumiwines.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Adam, Joanna, and Zach are joined by VinePair Next Wave Award Winemaker of the Year Dan Petroski of Massican to discuss his journey in wine and why white wine is ascendant at a time when wine in general is struggling: how it better meets wine drinkers where they are, why in many cases it fits better with current food trends, and doesn't come with all the baggage that certain red wines do. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is listening to: Taplines: The Oral History of the ‘F*CK AB-INBEV' ShirtJoanna is reading: Tequila Matchmaker Removes All Tequila Brands From Its Additive-Free ListAdam is reading: How the Connaught Pour Conquered the Bar WorldInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

This is the third in the series of Grape Miniseries Refreshes to complete the trifecta of Cabernet Sauvignon and parents – Cabernet Franc and Sauvignon Blanc.   The short of it: Sauvignon blanc has character!! Love it or hate it, you know what you're getting when you have a wine made from this grape. Whether it be citrusy, acidic, and minerally from Loire, fruitier and sometimes oak aged from Bordeaux, or pungent, spicy, and grapefruit-noted from New Zealand, this grape makes and impact wherever it goes. Photo: Sauvignon Blanc. Credit: Austrian Wine   Grown in more than 30 countries, Sauvignon blanc is the 11th most planted wine grape in the world. (OIV, 2017). One third of Sauvignon blanc is in France, with New Zealand a close second.   As with every grape, Sauvignon blanc has its quirks, but the grape is all about purity, rather than winemaking magic. With specific soils and sites this grape's beauty shines through in its crystal-clear flavors. Sauvignon is appreciated for its simplicity, its ease of drinking and its versatility – the grape makes dry whites, oaky whites, simple whites, more complex ones, Sauternes and other botrytis affected wines. Whatever it's used it, it makes a mark with great acidity and strong flavor. In this show I cover: The origins and DNA of the grape Sauvignon Blanc in the vineyard Aromas and flavors Main Regions: France: Loire (Sancerre, Pouilly-Fumé), Bordeaux Spain, especially Rueda Italy: Piedmont, Friuli, Alto Adige Austria, especially Styria New Zealand!!! Synonymous with Sauvignon Blanc Chile South Africa United States: Especially California's North Coast -- Napa, Sonoma, and Washington I cover food pairings and serving temperatures too. Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes