413: What would surprise you about Japanese wine? Nick Rowan Shares An Intriguing Piece of History
What would surprise you about Japanese wine? How has climate change transformed Japan's once-frigid Hokkaido into one of its most promising...
Radio and PodcastLive Radio & PodcastsArts
Unreserved Wine Talk
The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feel...
Episodes
20 of 419 episodes412: Why does a Manhattan cocktail and a hamburger make an insanely great pairing?
Why does a Manhattan cocktail and a hamburger make an insanely great pairing? Can strongly brewed black tea really scratch the itch for whis...
411: How is the new Canadian sparkling wine, Fracette, poised to take on Champagne, Prosecco and Cava? John Boynton, CEO of Arterra Wines, reveals the strategy
France has Champagne. Italy has Prosecco. Spain has Cava. So what's the new Canadian sparkling wine style that's just launched? Will Canadia...
410: How can a bottle of wine become the invitation for Come Over October? John Boynton, CEO of Arterra Wines Canada, shares his insights
How can a bottle of wine become the invitation, slow down the moment, and create space for real conversation? Why does the wine industry nee...
409: How can two rums taste completely different even though they're both made from sugar cane? Kara Newman reveals the secret
How can two rums taste completely different even though they're both made from sugar cane? What makes Jamaican rum so famously funky, and wh...
408: How Are Modern Whisky Makers Using Blending To Capture Emotions and Experiences?
How does smoking whisky grains with elephant dung translate into flavours like raspberry and sandalwood? What does the saying "you can't tur...
407: In "Savour," Kristiane Westray reveals: Is smelling whisky different from smelling a glass of wine?
Is smelling or nosing whisky different from smelling a glass of wine? How did a 1960s marketing campaign convince generations of whisky drin...
406: How Did The Launch of the Super Premium Rosé Whispering Angel from Château D'esclans Change Provence?
How did Sacha Lichine's launch of Garrus and Whispering Angel from Château d'Esclans, which now exceeds 10 million bottles a year change Pro...
405: Why Has Rosé Wine Struggled To Be Taken Seriously By Professionals Despite Its Popularity With Consumers?
How is Provence far more diverse as a wine region than just Rosé? Why has Rosé struggled to be taken seriously by wine professionals despite...
404: What's the difference between a lean wine and one that's thin? Maryse Chevriere on How to Sound Wine Smart
What's the difference between a wine that's lean and one that's thin? Why is asking for a "smooth" wine one of the least helpful ways to des...
403: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? Maryse Chevriere Talks About Descriptors That Have Jumped The Shark
How can a hospitality disaster completely change your approach to wine and service? When do wine tasting notes become so over-the-top that t...
402: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? How To Sound Wine Smart with Marisol de la Fuente
How do our personal memories shape the aromas we recognize in wine? What incredible Argentine wines are people missing when they focus only...
401: How Did Argentina Help Save Europe's Vineyards During The Devastating Phylloxera Crisis?
How did Argentina help save Europe's vineyards during the devastating phylloxera crisis? Why is wine still treated as an exclusive product d...
400: Why Is The Daiquiri Used As A Litmus Test To See If A Bartender Can Make A Decent Drink?
Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is o...
399: How Does It Feel Competing Against The World's Best Bartenders Making Six Cocktails in Six Minutes in Front of a Large Audience?
How does it feel competing against the world's best bartenders making six cocktails in six minutes in front of a large audience? How can bar...
398: How Did One Decision Trigger Sherry's Decline From Britain's Favourite Drink?
How did a single decision trigger Sherry's decline from Britain's favourite drink? What would it take for Sherry to make a comeback after de...
397: How Does The Solera System Give Every Glass Of Sherry Centuries Of History?
How does the Solera system give every glass of sherry centuries of history? How does Sherry's "second terroir" shape the wine just as much a...
396: Can Bordeaux Reinvent Itself? How One of Wine's Greatest Regions is Adapting to a Changing World
Can Bordeaux adapt to changing wine tastes without losing its identity? Bordeaux is pulling up thousands of hectares of vines because of ove...
395: Why Mouton Cadet, Bordeaux, decide that sustainability needed to include people, not just the environment?
Why did the Bordeaux wine Mouton Cadet decide that sustainability needed to include people, not just the environment? Why is the Fair for Li...
394: Soil, Soul, and the Sacred Cup: Wine in the Hebrew Bible and New Testament
How did wine transform biblical meals into symbols of the covenant in the ancient world? Why did overflowing vineyards and giant clusters of...