Unreserved Wine Talk
Natalie MacLean
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Top 10 Unreserved Wine Talk Episodes
Goodpods has curated a list of the 10 best Unreserved Wine Talk episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Unreserved Wine Talk for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Unreserved Wine Talk episode by adding your comments to the episode page.
272: Candid Wine Conversations with Scott Sexsmith of Up Close & Personal and Matt Cundill of You May Also Like
Unreserved Wine Talk
02/14/24 • 43 min
How do you choose the best wine pairings for dessert? When should you summon the sommelier? How can you improve your smell vocabulary and learn to distinguish between different aromas?
In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Scott Sexsmith of Up Close & Personal and Matt Cundill on You May Also Like.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Highlights
Is it normal to find it difficult to detect the tastes and aromas from wine tasting notes?
How can you improve your smell vocabulary and learn to distinguish between different aromas?
Does my alcohol consumption concern me, considering my family history of alcoholism?
How did wine mom culture contribute to the massive increase in women drinking during the pandemic?
What does it mean to pair the wine with the diner, not the dinner?
Can thinking more deeply about wine and food pairing increase your enjoyment of both?
What are some of my go-to wine pairings you can try?
Can you get a good bottle of wine without spending a fortune?
Which bargain wines should you try on your next trip to the wine store?
Is the enjoyment of food the gateway drug to wine?
How can you find new wines to experiment with?
What three aspects of wine make it a unique experience compared to other drinks or food?
Which aspects of wine lead to more sensual enjoyment versus other alcoholic beverages?
Why does Chianti work with tomato-based foods?
Why do I prefer to think of myself as an enthusiastic amateur, rather than an expert?
Are we making any progress in breaking down the elitism and snobbery that have historically been associated with the wine industry?
How has my taste in wine changed over the years?
Why do some wines leave you with a headache the next day while others don’t?
When should you summon the sommelier?
How does the LCBO’s purchasing power impact the wines that are available in the regions they serve?
Does your palate change as you age?
Which wines and regions have flourished in Nova Scotia?
Which type of wine pairs best with spicy Indian curries?
Why did I start the Unreserved Wine Talk podcast?
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Scott Sexsmith and Matt Cundill
Scott Sexsmith has worked in media for over 30 years, having spent the bulk of his career in radio. In addition to Up Close & Personal, Scott also hosts a podcast with Michael Friscolanti called Inside the Village.
Matt Cundill's voice has been on radio, television and online since the 90's. More recently, he has taken on films and worked with e-learning companies to train employees and podcast companies to deliver the perfect host-read ad.
To learn more, visit https://www.nataliemaclean.com/272.
291: How Wildfires Affect the Taste of Your Wine with Dr. Wes Zandberg
Unreserved Wine Talk
06/26/24 • 47 min
What are the main causes of wildfires in wine country? Which two weather-based factors are the strongest predictors of the severity of wildfires each season? What impact do wildfires have on the taste of your wine, and why is it difficult to predict whether smoke-exposed grapes will, in fact, produce tainted wine?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with researcher Wes Zandberg.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Highlights
What sparked Wes’ interest in winemaking and wine chemistry?
Why are BC wineries at a disadvantage coming out of 2022 and 2023?
What are the main causes of wildfires in British Columbia?
How much damage was caused by the wildfires in late 2023 and why were they worse than in the past?
Why did the wildfires start so early in 2024?
Which two weather-based factors are the strongest predictors of the risk of wildfires each season?
How does fire play an important role in the forest ecosystem?
How do wildfires affect wine itself chemically?
What is the economic impact of wildfires on the wine industry?
Why is it challenging to predict smoke taint through analytical tools alone?
How does yeast activity contribute to smoke taint in wine post-fermentation?
Key Takeaways
In 2021, Wes notes that the BC’s Okanagan Valley experienced severe wildfires due to arson. The vast majority, though, of wildfires are started by lightning and human causes, both errors and malevolence.
Wes observes that the quicker snow melts and evaporates, leaving drier conditions, the greater the risk of wildfires. This is exacerbated if seasonal rains are below average, especially in June and July.
There isn’t a chemical test to determine whether smoke-exposed grapes will actually produce smoke-tainted wines. Smoke taint also doesn’t express itself in unfermented grapes, making it even harder to predict its impact on the wine.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Wes Zandberg
Before beginning his independent research career at The University of British Columbia (2015), Wes earned a PhD in chemistry at Simon Fraser University with Prof. B. Mario Pinto. Wes loved the rainy Fraser Valley so much that he remained at SFU, completing his post-doctoral research with Prof. David Vocadlo. This training instilled in Wes a fascination for glycoscience as well as a realization that the study of the structures/functions of carbohydrates (i.e. glycoscience) was—and still is—impeded by a dearth of suitable analytical tools and methods. Now, students in Wes’ lab at devise glyco-analytical methods that actually work for real samples rather than off-the-shelf model systems.
To learn more, visit https://www.nataliemaclean.com/291.
271: Best Sommelier Questions and How the Shape of Wine Acidity is Revealing with Vanessa Price
Unreserved Wine Talk
02/07/24 • 33 min
Why do the wines change when you’re pairing them with kale versus other greens? Why should you avoid storing wine in the fridge? What’s the best question you can ask a sommelier in a restaurant?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Vanessa Price, the author of Big Macs and Burgundy: Wine Pairings for the Real World and the wine expert for The TODAY Show.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Highlights
What inspired Vanessa to pair wine with classic McDonald’s foods?
How did Vanessa pair pastrami sandwich (with a dill pickle) with wine?
What gives Chilean Carmenère a bell pepper taste?
How do the characteristics of different greens lend themselves to different types of wine?
What is meant by the “shape of acidity” and how can it help you to learn more about a wine?
Why shouldn’t we leave bubbly in the fridge for more than one to two weeks?
What were some of the challenges Vanessa encountered when writing her book?
How was Big Macs and Burgundy received by the wine industry?
How is Vanessa localizing Big Macs and Burgundy with each new translation?
What was Vanessa’s approach to curating the wine list at Mavericks?
Which rare and special wines have been included in Mavericks wine list?
Why did Vanessa create a skin contact section on the wine list and which types of wine are included?
What’s the best question you can ask a sommelier for a wine recommendation?
What is Vanessa’s favourite wine book?
What’s Vanessa’s favourite wine gadget?
Key Takeaways
Vanessa’s advice wasn’t focused only on fast food and candy. She also shared great tips about healthier foods.
We should avoid storing wine in a food fridge because the low humidity can dry out the cork, causing shrinkage, etc.
I also liked her advice that if you pay more attention to the shape of the acidity and the shape of the impression of the tannin, you can probably learn a lot more about a wine.
The best question you can ask a sommelier in a restaurant is sharing information about what you like already, even if that’s simply showing them a picture on your phone of a label from a wine you like.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Vanessa Price
Vanessa has spent almost two decades in the wine industry as a trained sommelier and is the author of best selling book Big Macs and Burgundy: Wine Pairings for the Real World. Vanessa is a certified Level 4 sommelier, resident sommelier for The TODAY Show and the Wine Director of Wildflower Farms, an Auberge Resort Hotel. She has also taught classes for The Wine & Spirit Education Trust and has written for and been featured in New York Magazine, Vogue, and many others.
To learn more, visit https://www.nataliemaclean.com/271.
315: Exploring Piemonte Wines Beyond Barolo and Barbaresco with David Way
Unreserved Wine Talk
12/11/24 • 79 min
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 [email protected] 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.
296: Riesling's Big Personality and Germany's Hidden Wine Gems with Anne Krebiehl
Unreserved Wine Talk
07/31/24 • 72 min
How do the soils of Germany change the expression of Riesling in your glass? What would surprise you about the size and of German wine production in relation to other leading wine-producing countries? How is climate change dramatically changing the way Germany cultivates vines?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Anne Krebiehl.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
One of you will win a copy of Anne Krebiehl's terrific book, The Wines of Germany.
To qualify, all you have to do is email me at [email protected] 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 is unique about the landscape of Germany’s wine regions?
Where does Germany rank globally in terms of volume of wine production?
Why is it difficult for Germany to compete with larger and more popular wine regions?
What makes Riesling so polarizing, and why does Anne love writing about it?
What does Anne mean by her description of wine as “transparent” or “crystalline”?
How do the different soils of Germany change the expression of Riesling in the glass?
What does it mean to be an aromatic, semi-aromatic or non-aromatic grape?
How is climate change impacting Germany's winegrowing ability?
Why is Anne obsessed with Pinot Noir?
Which other notable German grape varieties should you try?
What would Anne add to a new edition of Wines of Germany?
About Anne Krebiehl
Anne Krebiehl MW is a freelance wine writer and lecturer. She is the editor for Germany, Austria, Alsace and Grower Champagne for Vinous Media and publishes widely in trade and consumer publications. Her first book, The Wines of Germany, won Domaine Faiveley International Wine Book of The Year 2020 at the Louis Roederer International Wine Writers’ Awards.
Bonus Interview - Ottawa Independent Writers | Writer's Workshop: Highlights
Mistake 5: Getting sued by friends, family and others for defamation, invasion of privacy or copyright infringement
What should you think about when writing the comp section – comparative titles – of your book proposal?
Which factors should you consider when deciding where to start your memoir?
About Ottawa Independent WritersOttawa Independent Writers (OIW) was formed in 1986 as a venue for people with a passion for creating fiction and non-fiction, for writing poetry and plays, and for stringing words together in a variety of other formats. OIW’s members are involved in every aspect of the printed and electronic word.
To learn more, visit https://www.nataliemaclean.com/296.
289: Celebrating Women in Wine with Jennifer Wilhelm & Andrea Brambila
Unreserved Wine Talk
06/12/24 • 64 min
Are you curious about the untold stories of the legendary women who helped create the Ontario wine industry and who also shaped its future? Wine might lead people to work in the wine industry, but what sustains a lifetime career beyond that? Why don’t we celebrate people while they’re alive, but instead wait to express those heartfelt thoughts in a eulogy, post-mortem biography or other memorials?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Jennifer Wilhelm.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
Three of you will win a copy of Jennifer Wilhelm's terrific new book Sharing a Glass: Inspirational Memoirs & Memories of the Women Who Shaped Ontario's Grape & Wine Industry. Three of you in Canada will win a bottle of the full-bodied, buttery-rich Chloe Chardonnay. The latter restriction relates to the cross-border shipping of alcohol and all the fun that entails.
To qualify, all you have to do is email me at [email protected] 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
How did two tables of broken wine glasses feature in Jennifer’s most memorable wine moment?
What was it like hosting a wine event during a hurricane?
How are camaraderie and support an integral part of working in the wine industry?
What was Jennifer’s inspiration for writing Sharing a Glass?
Why have women’s stories been historically underrepresented?
What was the most surprising insight that Jennifer discovered while writing Sharing a Glass?
Why did Jennifer start the book by profiling Debi Pratt?
What risk did Debi Pratt take in joining Inniskillin?
Which creative strategies did Debi Pratt use to educate people and promote Ontario wine?
How has Inniskillin honoured Debi Pratt's contributions?
Who is Dr. Helen Fisher, and why did Jennifer want to feature her in the book?
How did Donna Lailey’s advocacy for new growing methods help to move the Ontario wine industry forward?
Why was Donna Lailey named Niagara Grape King?
Where did Jennifer’s co-collaborator, Elena Galey-Pride, redirect her proceeds from the book?
How did Dr. Linda Bramble overcome several obstacles to become a leader in the Canadian wine industry?
About Jennifer Wilhelm
Jennifer Wilhelm has dedicated her career to Ontario’s hospitality industry. She is a certified Sommelier, and holds credentials from WSET, Prud’homme, Hospitality Management, and Human Resources with a focus on training and development. She taught at Niagara College for 17 years and was named 2010 Ontario Wine Educator through the VQA Promoters Awards. She received a Lieutenant Governor’s Community Volunteer Award for her contributions to the Ontario wine industry.
Bonus Interview - Andrea Brambila
How did Andrea realize she wanted to become a winemaker?
Which type of glass does Andrea recommend with full-bodied Chardonnay?
Why shouldn’t you judge a wine based on the first sip?
Which foods pair well with the Chloe Chardonnay?
To learn more, visit https://www.nataliemaclean.com/289.
239: Wild Yeast and Wine Temperature's Impact on Wine Taste with Carolyn Hurst of Westcott Vineyards
Unreserved Wine Talk
07/04/23 • 40 min
How do wild yeasts help to bring out unique qualities in wine? What’s involved in farming and making wine sustainably? How does changing the temperature of your wine impact the tasting experience?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with winemaker Carolyn Hurst.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
Three of you in Canada will win a bottle of one of Carolyn's fabulous wines. To qualify, all you have to do is email me at [email protected] and tell me that you’d like to win a copy. I'll choose three people randomly from those who contact me. Good luck!
Highlights
How do Canadian shipping regulations impact winemakers?
What can wine lovers do to help with changing overly-restrictive policies?
Which types of wine can you get from Westcott Vineyards?
Why does Carolyn prefer using wild yeast to ferment Westcott wines?
What is it about Lilias Ahearn Massey that inspired Carolyn to name a wine after her?
Who is the inspiration behind Westcott’s Violette wine?
What’s involved in farming and making wine sustainably?
How did Westcott make their wines vegan and vegetarian-friendly?
Which unpopular wine opinion does Carolyn hold?
Why would Carolyn want to share a bottle of wine with a stoic?
Which fun wine tip can you try this week?
Key Takeaways
I was fascinated to hear how wild yeasts help to bring out unique qualities in wine and what’s involved in farming and making wine sustainably.
I agree with Carolyn about how profoundly changing the temperature of wine impacts the tasting experience.
I also agree that liquor monopolies and licensing based on prohibition-era legislation are preventing Canadian winemakers from being able to legally ship their wines across the country. That needs to change, especially for an industry where each producer is so small that they often don’t produce enough to fulfill large liquor store chain orders and so they depend on direct orders from customers.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Carolyn Hurst
Carolyn Hurst is president of Westcott Vineyards in Niagara, Ontario, which she founded with her husband Grant Westcott in 2006. Since 2017, she has been the Chair of the Board at Ontario Craft Wineries, representing more than 100 wineries in the province. Previously, she has been the president of three successful technology companies. She also has significant experience in the restaurant/hospitality industry earlier on in her career. She is a graduate of the University of Western Ontario.
To learn more, visit https://www.nataliemaclean.com/239.
276: Delicious Vegan Wine Pairings with Jennifer Huether and Priya Rao, Authors of The Social Herbivore
Unreserved Wine Talk
03/13/24 • 38 min
Which wineries are leading the way with vegan wines? How are some restaurants expanding into innovative vegan or vegetarian menus? What makes Riesling so versatile, especially with vegan dishes?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jennifer Huether and Priya Rao, authors of The Social Herbivore: Perfect Pairings For Plant-Based Cuisine.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
One of you is going to win a copy of Priya Rao & Jennifer Huether's terrific book, The Social Herbivore: Perfect Pairings For Plant-Based Cuisine - the first book ever on plant-based food and wine matching.
To qualify, all you have to do is email me at [email protected] 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 surprised Jen about Riesling’s versatility?
What is Priya’s favourite unexpected and daring pairing?
Which recent advancements in the world of plant-based foods would Priya and Jen include in an updated edition of the Social Herbivore?
How are some restaurants expanding into innovative vegan or vegetarian offerings?
Which wineries are leading the way in producing vegan wines?
What goes into vegan charcuterie and cheese?
What is carbonic maceration, and how does it impact the taste and aroma of a wine?
What were Priya and Jen’s favourite vegan food and wine pairings?
How do the differences between animal and plant proteins and fats affect wine pairings?
How can you create a fun tasting experience to figure out the best wine pairings for spicy foods?
What can you do to extend the shelf life of an opened bottle of wine?
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Priya Rao
A foodie and wine lover, Priya switched to a vegetarian diet in 1995 and then to a vegan one in 2011. She had previously hosted vegan food and wine events, appearing on Breakfast Television as a guest wine expert on 640AM and Rogers Daytime, and writing articles for Prince Edward County’s Grapevine Magazine, and more. She is currently a contributor for Vineroutes.com on all things vegan food & wine.
About Jennifer Huether
Jennifer’s love affair and studies in wine started in her early twenties with taking an interest course at George Brown college. From there, she immediately leapt into the Sommelier Certification from ISG graduating top of class, then Diploma of Wine from WSET, followed by the Advanced Sommelier passing in 2005 and finally the Master Sommelier Exams-becoming Canada’s first female Master Sommelier in 2011 graduating in Dallas Texas. Jennifer is one of thirty women Master Sommeliers in the world.
To learn more, visit https://www.nataliemaclean.com/276.
What’s the difference between tasting wine and beer when you want to identify specific aromas and flavours? What are some of the similarities and differences between a Cicerone or beer sommelier and a wine sommelier? How do retronasal aromas give you a different, deeper sense of the aromas of both beer and wine?
In this Unreserved Wine Talk podcast episode, I'm chatting with author Mandy Naglich.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
Two of you are going to win a personally signed copy of Mandy's new book, How to Taste: A Guide to Discovering Flavor and Savoring Life.
To qualify, all you have to do is email me at [email protected] and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!
Highlights
What are some of the similarities and differences between a Cicerone and a sommelier?
What was it like to win a national homebrew competition?
How did Mandy become interested in homebrewing?
Should your sense of smell be tested as part of your annual physical?
What does Mandy love about Pommery Pop Champagne?
Why should you consider using a Champagne tulip glass instead of a flute?
How does Allagash White bring together the beer and wine worlds?
What causes beer to hold its head longer compared to other beverages?
How does beer’s head affect the tasting experience?
What’s Mandy’s seven-step method for tasting beer?
When should you cover your glass before swirling?
How can you best utilize your retronasal smell pathway?
What types of food would pair well with Allagash White versus Pommery Pop Champagne?
How can a food pairing create a whole new flavour sensation?
Why does speaking aloud help you to solidify your tasting knowledge?
How can you challenge your perceptions of your taste?
What’s Mandy’s favourite wine gadget?
Why would Mandy love to share a bottle of wine with Oprah?
What message would Mandy share with the world on a billboard in downtown Manhattan?
Key Takeaways
I was fascinated with Mandy’s explanation and demonstration of the differences between tasting wine and beer. I had assumed the process would be the same and was surprised to find that it’s not.
I also found her explanation of the similarities and differences between a Cicerone and a sommelier helpful. I didn’t realize that the world of beer is so diverse (yes, my little wine-snob eyes have been opened) or that Cicerones are more involved in maintaining complex equipment than sommeliers.
I fully support her focus on how retronasal aromas reintroduce you to the richer, deeper aromas of both beer and wine and enable you to discover something new when you’re playing it backward as she says.
I also agree about using a tulip glass rather than a traditional champagne flute to better swirl and smell the wine.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Mandy Naglich
Mandy Naglich is one of fewer than 100 Advanced Cicerones in the world, one of the highest certifications in beer expertise. She’s also a Certified Cider Professional and has her WSET in spirits. Mandy’s writing has been published in Vice, Taste of Home, Vine Pair, and Wine Enthusiast. She started her career in journalism at the Schieffer College of Communication at Texas Christian University.
To learn more, visit https://www.nataliemaclean.com/264.
268: Identifying Wine Faults and Flaws with Author Keith Grainger
Unreserved Wine Talk
01/17/24 • 46 min
How can you tell when a wine is mildly corked versus you just don’t like it? Which main types of wine faults and how can you identify them? Why are inexpensive wines actually less prone to faults?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Keith Grainger, author of Wine Faults and Flaws: A Practical Guide, which won the coveted 2022 Prix de l’OIV.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
One of you is going to win a personally signed copy of Keith Grainger's terrific book, Wine Faults and Flaws: A Practical Guide.
To qualify, all you have to do is email me at [email protected] 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 is Keith’s latest book, Wine Faults and Flaws: A Practical Guide, about?
What was Keith’s motivation to explore wine faults in such depth and ultimately to write his book?
What’s the difference between a fault and a taint?
Why does Keith describe it as a “soft boundary” between good and faulty wines?
How can technically faulty wines still be considered excellent?
Which weird wine fault might surprise you to learn about?
How can you differentiate between the three main types of wine faults?
Why are inexpensive wines less prone to faults?
How have changes in the cork industry significantly reduced the incidence of cork taint?
What causes cork taint?
How do wine faults cost the industry up to 10 billion euros?
What might surprise you about the minuscule amount of cork taint that can ruin a wine?
How can you tell when a wine is mildly corked?
Key Takeaways
Keith was very helpful in his discussion of one of the main flaws of wine - when it’s corked - especially when it’s only mildly so. As he mentioned, if it affects a wine at a very low level, you don't get the mustiness and mushrooms or dry rot.
Keith had a terrific way of not only describing the main faults of wine but also how you identify them. He summarized them as falling under three categories: microbiological, chemical and physical faults.
I was surprised to learn that inexpensive wines are actually less prone to faults, but Keith’s explanation makes sense as to why that’s so. They’re produced in a more factory-type manner as opposed to artisan wines and natural wines.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Keith Grainger
Keith Grainger is an award-winning wine writer, educator and consultant to the wine industry. He is the author of ‘Wine Faults and Flaws: A Practical Guide’, which won the coveted 2022 Prix de l’OIV.
To learn more, visit https://www.nataliemaclean.com/268.
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Unreserved Wine Talk currently has 317 episodes available.
What topics does Unreserved Wine Talk cover?
The podcast is about Places & Travel, Society & Culture, Podcasts, Arts and Food.
What is the most popular episode on Unreserved Wine Talk?
The episode title '260: BC's Wild Diversity, Deep Lake Effect and Promising Future with Luke Whittall, Author of 50 Must-Try Wines in BC and Ontario' is the most popular.
What is the average episode length on Unreserved Wine Talk?
The average episode length on Unreserved Wine Talk is 39 minutes.
How often are episodes of Unreserved Wine Talk released?
Episodes of Unreserved Wine Talk are typically released every 7 days.
When was the first episode of Unreserved Wine Talk?
The first episode of Unreserved Wine Talk was released on Nov 20, 2018.
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