All Episodes
Unreserved Wine Talk — 415 episodes · page 1 of 5
409: How can two rums taste completely different even though they're both made from sugar cane? Kara Newman reveals the secret
408: How Are Modern Whisky Makers Using Blending To Capture Emotions and Experiences?
407: In "Savour," Kristiane Westray reveals: Is smelling whisky different from smelling a glass of wine?
406: How Did The Launch of the Super Premium Rosé Whispering Angel from Château D'esclans Change Provence?
405: Why Has Rosé Wine Struggled To Be Taken Seriously By Professionals Despite Its Popularity With Consumers?
404: What's the difference between a lean wine and one that's thin? Maryse Chevriere on How to Sound Wine Smart
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
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
401: How Did Argentina Help Save Europe's Vineyards During The Devastating Phylloxera Crisis?
400: Why Is The Daiquiri Used As A Litmus Test To See If A Bartender Can Make A Decent Drink?
399: How Does It Feel Competing Against The World's Best Bartenders Making Six Cocktails in Six Minutes in Front of a Large Audience?
398: How Did One Decision Trigger Sherry's Decline From Britain's Favourite Drink?
397: How Does The Solera System Give Every Glass Of Sherry Centuries Of History?
396: Can Bordeaux Reinvent Itself? How One of Wine's Greatest Regions is Adapting to a Changing World
395: Why Mouton Cadet, Bordeaux, decide that sustainability needed to include people, not just the environment?
394: Soil, Soul, and the Sacred Cup: Wine in the Hebrew Bible and New Testament
393: Why does wine play a central role in the Bible and our culture, symbolizing abundance and joy, and not other food or drink? Dr. Mark Scarlata shares the story
392: What makes a well-made Mint Julep Cocktail much more complex than you expect? James Chatto reveals the secret
391: Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors with James Chatto
390: What's The Difference Between Drinking For Pleasure And Drinking For Relief? Dr. Charles Knowles Reveals The Difference
389: Why is moderation easy for some people, yet impossible for others? Dr. Charles Explains In Why We Drink Too Much: The New Science of Alcohol
388: What Are the Insider Tips to Discovering and Buying the Best Cheese of Your Life? with Michael Finnerty
387: The Cheese Cure: How Comté and Camembert Fed My Soul With Michael Finnerty
386: How Did a World Memory Champion, a Theatre Director, a Voice Coach, a TV Actor, and a Professional Magician Help Gerard Basset Win the World's Best Sommelier Competition?
385: How Did Discovering Wine Lead Gérard Basset to Become the World's Best Sommelier?
384: Is It the Wine or Is It You? Alan Ramey on What Really Makes Wine Taste Good
383: The Debates, Controversies and Mysteries That Have Shaped the World of Wine Like Organics With Alan Ramey, Author of Pressing Matters
382: The Prison That Became a Distillery: Belfast's Most Unlikely Comeback Story with McConnell's Irish Whisky
381: From Hard Time to Happy Hour: The Remarkable Resurrection of McConnell's Irish Whisky
380: The Ghost in the Glass: 5 Ways AI Is Rewriting the Story of Wine
379: More Than a Drink: Why Wine Divides & Unites Cultures with Sarah Heller MW
378: Does Formal Wine Tasting Language Strip the Emotion Out of Wine Writing? with Sarah Heller
377: What Does It Mean For A Wine To Gain Wisdom As It Ages? with Neal Hulkower
376: What Can 1970s Wine Notes Reveal About Luxury Wines Today?
375: Why is Your Taste in Wine as Individual as Your Fingerprint? Jordan Salcito Shares the Story
374: What Makes a Wine Feel Soulful? Jordan Salcito Shares the Secret in Smart Mouth: Wine Essentials for You, Me, & Everyone We Know
373: How Do You Create A Successful International Wine Brand? Nam Stanley Tells The Story of Solicantus
372: How is Namratha's "Vineyard Melody" memoir the wine version of Eat, Pray, Love?
371: Why Do Some Non-Alcoholic Wines Keep Their Fruity Aromas While Others Lose Everything?
370: Wes Pearson: What Happens When the World's Most Expensive Wines Are Tasted Blind
369: How Did One Viognier Go From the Brink of Extinction to Being Planted Around the World?
368: Why did the Rhone region ban flying saucers? Matt Walls reveals the story behind why that rule still exists
367: Why Are So Many Swiss Vineyards Planted on Dangerous Terrain? Simon Hardy Reveals Why in the Smart Traveller's Guide to Switzerland
366: The Smart Traveller's Wine Guide to Switzerland with Simon Hardy
Dr. Wes Pearson on the Science of Blind Tasting and the Chemistry of Non-Alcoholic Wine
365: Why did Cha McCoy create her own flavour wheel rather than rely on traditional wine-tasting vocabulary?
364: Why Are Most Wine Pairing Rules Wrong for Global Cuisine? Cha McCoy Reveals What Really Works
363: Why Does the Term "Mocktail" for Zero Proof Non-Alcoholic Drinks Offend Many Bartenders?
362: What Surprises Did a Magical Dom Pérignon Champagne Tasting of 60 Rare Vintages Reveal? Elva Ramirez Shares Her Story in "Sparkling"
361: How Can Carbon Offsetting Claims in the Wine Industry Be a Form of Greenwashing?
360: Rooted in Change: The Stories Behind Sustainable Wine with Andy Neather and Jane Masters
359: How Is The Spanish Sparkling Wine Cava Different From The Italian Bubbly Prosecco In Production, Taste and Reputation?
358: How Does the Biggest Misconception About Spanish Wine Make It a Hidden Gem for Wine Lovers? Sarah Jane Evans Reveals This and More in Her New Book
357: How Much of Wine's Taste Is Shaped By Psychology? Dr. Alex Maltman Reveals The Surprising Evidence
356: Why is Geology Essential for Vineyard Management but Overrated When It Comes to Wine Taste? Dr. Alex Maltman Shares Soil Secrets
355: Why Should You Try Brazil's Serra Gaucha Wines and Visit This Stunning Region?
354: Why are Brazil's sparkling wines spectacular? Tufi Meyer reveals the answers in Wines of Brazil
353: How do vines thrive in Mount Etna's rocky, volcanic soils on the island of Sicily?
How Much of Wine's Taste is Shaped by Psychology? Dr. Alex Maltman Reveals the Surprising Evidence
352: The New Volcanic Wines of Sicily's Mount Etna with Ben Spencer
351: Why can't we taste sweetness in sparkling wine and mistake black and white pepper aromas?
350: Can you really taste "minerality" in wine? Sunny Hodge offers a Cynic's Guide to Wine
349: Why is Languedoc a Popular Choice for Organic, Biodynamic, and Natural Winemaking?
348: What's It Like Moving Your Family Thousands of Miles to Live in the Wine Region of Languedoc, France? Steve Hoffman Shares Stories
347: Does Mozart or Metallica make wine taste better?
346: How Can Music Change the Taste of Your Wine? Susan Lin, MW, Shares Stories and Tips
345: What Turns A Wine Country Visit Into An Incredibly Memorable Experience? with Amy Wislocki, editor-in-chief of Decanter
344: The Ultimate Travel Guide for Wine Lovers with Decanter Magazine's Editor Amy Wislocki
343: What Is Vital About Argentina's Old Vine Malbec and Ontario Wine's Future with Ann Sperling and Peter Gamble?
342: How is Niagara-on-the-Lake's On Seven Winery Making Montrachet-Style Chardonnay? with Ann Sperling and Peter Gamble
341: Is A $400 Wine Really 10 Times Better Than a $40 One? Do Wine Labels and Glassware Matter More Than You Think?
340: Why do wine descriptors like cat's pee alienate many wine lovers? Charles Jennings and Paul Keers answer that and more in "I Bought It So I'll Drink It"
339: What Do Wild Orchids Reveal About the Health of a Vineyard and How Does Preschool Turn France Into a Nation of Gourmets?
338: What Are 4 Ways That Winemakers Die in Wineries and Why Is It So Dangerous? Caro Feely, Author of Grape Expectations, Has Answers
337: Why do Celebrities, like Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Choose Rosé for Their Brands?
336: How did Marcel Ott, of Domaines Ott, revolutionize Rosé wine? Rasmus Emborg & Jens Honoré Share the Story in Rosé Revolution
335: Why are major Champagne houses, like Taittinger and Pommery, spending millions on English vineyards?
334: Is chalky soil really the secret to great English wine or just clever marketing? Henry Jeffreys, Author of Vines in a Cold Climate Shares His Stories
333: How Can a Vineyard (or Life) Disaster Turn Into a Good Thing? Sally Evans' Life Story is Proof That it Can
332: Start a Bordeaux Winery and Make The Midlife Move with Sally Evans
331: How Do Oak and Yeast Magically Transform Wine and Whisky?
330: The Surprising Science of Booze and Wine with Adam Rogers
329: Tuscan White Wines, Vin Santo and Spirited Sangiovese with Susan Keevil
328: On Tuscany: From Brunello to Bolgheri, Tales from the Heart of Italy with Susan Keevil
327: What do Famille Perrin, Torres and Gaja Wines Have in Common that Makes Them Uncommon? Fiona Morrison Goes Behind the Scenes of These Family Businesses
326: Who Are The 10 Great Families of Wine? Fiona Morrison Gives Us A Tour Through Europe
325: Why is the Languedoc a Hotbed of Experimentation? Rosemary George Reveals What This Means for the Wines You Drink
324: Why are Languedoc Wines Capturing Worldwide Attention? Rosemary George Tells the Story
323: Why Did Greece Have the First Sommeliers, Wine Tastings and Writers? Konstantinos Lazarakis Reveals the Answers
322: What are the Surprising Wines and Regions of Greece? Konstantinos Lazarakis Shares His Favourites
321: Why is Chardonnay the Winemaker's Grape + What a Family Brand Means with Chris Benziger
320: Pioneer California Biodynamic Winemaking + 100 Adorable Sheep with Chris Benziger
319: The Biggest, Most Surprising Wine Myths with Hailey Bohlman
318: Flute or White Wine Glass for Champagne, Serving Tips and Styles with Chris Ruhland
317: Dom Perignon, Grand Cru Champagnes and Marketing Myths with Chris Ruhland
316: Piemonte Sparkling Wines, Roero Nebbiolo and Visiting Alba with David Way
315: Exploring Piemonte Wines Beyond Barolo and Barbaresco with David Way
314: Why We Struggle to Describe Wine Yet Keep Trying with Hugh Johnson
313: The legendary Hugh Johnson, author of The World Atlas of Wine, on how you can improve your wine-tasting skill and pleasure
312: How Can You Improve Your Sense of Smell with Wine? Johannes Frasnelli Has Great Tips