Unreserved Wine Talk

France has Champagne. Italy has Prosecco. Spain has Cava. So what's the new Canadian sparkling wine style that's just launched? Will Canadians remain loyal to domestic wines once American wines return to store shelves? Is the wine industry making a costly mistake by assuming young drinkers will turn to wine as their incomes grow? How could boxed wine change the way you think about buying and enjoying wine at home?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton, CEO of Arterra Wines Canada.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Highlights

How can boxed wine overcome its reputation for being cheap and become a practical choice for everyday drinking?

Why does John believe large-format wine offers one of the best values in the alcohol category? If Friday nights are increasingly spent at home, how can wine become more relevant to the people sharing that occasion?

Is the idea of one bottle for everyone becoming a poor strategy for the wine industry?

What does Arterra's consumer data reveal about whether younger drinkers will naturally start drinking more wine as their incomes rise?

How many Canadian wine drinkers are likely to stick with Canadian wine once American wines fully return to shelves?

What can the wine industry learn from the decline of newspapers?

Could greater scale help Canadian wineries compete on price and export more wine internationally?

Does Canada have the potential to become a major sparkling wine producer?

What makes Fracette distinctly Canadian compared with other styles of sparkling wine?

Why does John want Canadians to stop saving sparkling wine for special occasions?

About John Boynton

John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company.

John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star.

John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration.

Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce.

A Canadian, John has lived and worked in Canada, the US and Europe.

To learn more, visit https://www.nataliemaclean.com/411.

How can a bottle of wine become the invitation, slow down the moment, and create space for real conversation? Why does the wine industry need to look beyond wine itself to win back consumers? How can wine become more relevant to younger consumers?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Boynton.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Highlights

Why does John believe wine can help combat the growing problem of loneliness?

What makes wine uniquely suited to slowing us down and creating deeper face-to-face connections?

How can a bottle of wine serve as both the invitation and the excuse to spend time together?

What did the first year of Come Over October reveal about people's desire for more meaningful connection?

Why does John believe wine forces us to be more present in an increasingly digital world?

How did Come Over October change the way John prioritizes time with his own friends and family?

Why are younger drinkers consuming less wine?

What does the wine industry need to understand about the pre-party occasion?

Why did Arterra create a bold, 16% alcohol flavoured wine?

How much of wine's decline is being driven by affordability versus moderation and changing lifestyles?

Why does John think the wine industry needs to stop looking at other wine brands for inspiration?

What can trends like zero sugar teach the wine industry about reinventing itself for today's consumer?

About John Boynton

John Boynton is the President of Arterra Wines Canada. He oversees the domestic and international sales, marketing and operations of Canada's leading wine company.

John joined the company in 2022 from NordStar (parent company of Torstar) where he held the role of Vice Chair and President of Digital. He was previously the President and CEO of Torstar and Publisher of The Toronto Star.

John is an experienced CEO with a proven track record of helping companies transform and grow – successfully turning strategy into action. He leads his teams in a way that aligns to our purpose and values, focusing on teamwork and collaboration.

Throughout his 35-year career, John has worked in Sales, Marketing and Operations – for many different industries. He has experience in building both customer and direct-to-consumer relationships as well as in mobile, digital, data and ecommerce.

A Canadian, John has lived and worked in Canada, the US and Europe.

To learn more, visit https://www.nataliemaclean.com/410.

How can two rums taste completely different even though they're both made from sugar cane? What makes Jamaican rum so famously funky, and what does a dunder pit have to do with it? How does the type of ice you use change the strength, temperature, and texture of a cocktail?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kara Newman, the author of eight cocktail books.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

One of you is going to win a copy of one of Kara Newman's The Cocktail Cabinet. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!

Highlights

How did writing about stocks, bonds, and commodities eventually lead Kara to a career covering cocktails and spirits?

Why does Kara see cocktail recipes as a starting point rather than a strict set of instructions?

How does writing cocktail recipes on individual cards change the way Kara approaches storytelling?

How can two rums taste so dramatically different when they're both made from sugar cane?

Why did early Tiki pioneers blend multiple styles of rum into a single cocktail?

How did the fierce rivalry between Don the Beachcomber and Trader Vic help shape Tiki cocktail culture?

What gives rhum agricole its distinctive grassy, funky character?

What exactly makes Jamaican rum so funky, and what does a dunder pit have to do with it?

Why does the Three Dots and a Dash cocktail literally wear its name in its garnish?

Why did Don the Beachcomber impose a two-drink limit on his famously potent Zombie cocktail?

How does the type of ice you use change a cocktail?

Why should you stop thinking of rum as one category from one part of the world?

About Kara Newman

Kara Newman reviews spirits for Wine Enthusiast magazine, where she's also a writer-at-large covering cocktails, spirits and bar culture, from Cuban rum to the world's tiniest two-seat bar. Her work also appears in publications including Afar, Bloomberg Pursuits, Food & Wine, PUNCH, and the Wall Street Journal and BBC Travel. She's the author of seven cocktail books -- soon to be eight!

To learn more, visit https://www.nataliemaclean.com/409.

How does smoking whisky grains with elephant dung translate into flavours like raspberry and sandalwood? What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky? How are modern whisky makers using blending to capture emotions and experiences?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!

Highlights

How are modern whisky makers using blending to capture emotions and experiences rather than simply create consistency?

Why are smaller distilleries more likely to experiment with different grains, yeasts, and production methods?

How can something as simple as changing yeast dramatically influence the flavour of a whisky?

What does the saying "you can't turn a donkey into a racehorse" reveal about making great whisky?

How can a whisky maker's background and philosophy become almost like another ingredient in the final spirit?

What does ageing whisky in former Japanese shochu casks add that more familiar bourbon or Sherry casks cannot?

How do unconventional materials create entirely new flavours in whisky?

Why does Kristiane think whisky drinkers should focus on enjoying what's in the glass?

How do altitude and atmospheric pressure affect the way whisky is distilled and matured?

What makes Canada's craft whisky scene so exciting?

Why is whisky and ginger ale Kristiane's go-to pub drink, even when she's using single malt?

What are Kristiane's three essential tips for anyone who wants to enjoy whisky more?

About Kristiane Westray

Kristiane Westray is a whisky communicator and author. Her first book Savour was published by Bloomsbury in October 2025. She has written about spirits since 2012, and her work has appeared in Whisky Magazine, The Malt Whisky Yearbook, The Times, Club Oenologique and many more. She is the former editor at The Spirits Business and led the content team at Master of Malt, where she trained as a WSET Spirits Educator. As a judge in the UK and US, she has tasted and assessed thousands of whiskies from around the world. An accomplished presenter, Kristiane has hosted numerous tastings, co-hosted live broadcasts, and appeared as a whisky expert on Channel 4's Sunday Brunch. A passionate advocate for equity in whisky, her work on social media drives education and inclusivity with the vision that whisky is for everyone. Kristiane is based in Brighton, UK, where she lives with her girlfriend and a tiny ginger cat.

To learn more, visit https://www.nataliemaclean.com/408.

Is smelling or nosing whisky different from smelling a glass of wine? How did a 1960s marketing campaign convince generations of whisky drinkers that single malt was better than blended whisky? What is it like to step inside a working whisky kiln and experience peat smoke firsthand?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kristiane Westray, author of Savour: A Guide To Tasting and Exploring Whiskies of the World.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Kristiane Westray's terrific book, Savour: A Guide To Tasting and Exploring Whiskies of the World. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!

Highlights

What was it like stepping inside the smoky kiln at Bowmore and experiencing peated whisky production firsthand?

Why did Kristiane write Savour for flavour lovers rather than whisky geeks?

How did writing the book reinforce Kristiane's belief that whisky needs to welcome new drinkers?

How did Kristiane go from an aspiring fashion and beauty writer into a whisky obsessive?

Why should you approach nosing whisky differently from nosing a glass of wine?

How can the type of peat used in different regions create dramatically different aromas in whisky?

Does the glass you drink whisky from really matter?

How can exploring the landscape around a distillery deepen your understanding of its whisky?

How does Kristiane challenge the lingering idea that whisky is primarily a drink for men?

How did a 1960s marketing campaign help convince generations of drinkers that single malt was better than blended whisky?

Do whisky drinkers worry too much about caramel colouring, small batch claims, and chill filtration?

About Kristiane Westray

Kristiane Westray is a whisky communicator and author. Her first book Savour was published by Bloomsbury in October 2025. She has written about spirits since 2012, and her work has appeared in Whisky Magazine, The Malt Whisky Yearbook, The Times, Club Oenologique and many more. She is the former editor at The Spirits Business and led the content team at Master of Malt, where she trained as a WSET Spirits Educator. As a judge in the UK and US, she has tasted and assessed thousands of whiskies from around the world. An accomplished presenter, Kristiane has hosted numerous tastings, co-hosted live broadcasts, and appeared as a whisky expert on Channel 4's Sunday Brunch. A passionate advocate for equity in whisky, her work on social media drives education and inclusivity with the vision that whisky is for everyone. Kristiane is based in Brighton, UK, where she lives with her girlfriend and a tiny ginger cat.

To learn more, visit https://www.nataliemaclean.com/407.

How did Sacha Lichine's launch of Garrus and Whispering Angel from Château d'Esclans, which now exceeds 10 million bottles a year change Provence? What happens to a wine region when historic family estates are increasingly bought by wealthy outsiders and corporations? How can classifying wine by colour get in the way of understanding what's actually in the glass?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Liz Gabay and Ben Bernheim.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Liz Gabay and Ben Bernheim's terrific book, The Wines of Provence. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!

Highlights

How did Liz and Ben end up working on Kylie Minogue's Rosé?

How involved are celebrities in the wines that carry their names?

What happens to a wine region when historic family estates are increasingly bought by celebrities, corporations, and wealthy outsiders?

How did Garrus and Whispering Angel prove that consumers would pay serious money for Provence Rosé?

Why do Liz and Ben push back against the idea that expensive, oak-aged Rosé is not real Rosé?

How can classifying wines by colour get in the way of understanding what is in the glass?

Where is the line between dark Rosé, a chilled red, and the emerging category sometimes called blouge?

Could Provence's future lie in fresh, chilled reds that blur the traditional boundaries between red and Rosé?

Why should winemakers worry less about categories and focus more on making the best wine they can?

Can fine Rosé really age for decades and what happens to its flavours as it gets older?

About Elizabeth Gabay MW & Ben Bernheim

Elizabeth Gabay MW entered the wine trade in 1986, founding Elizabeth Gabay & Partners. She became a Master of Wine in 1998. She has lived in south-eastern France since 2002, and is currently based in the Provence-Alpes-Côte d'Azur region. Since 2020 she has been working with her son Ben Bernheim. They write for numerous magazines with a global readership, largely, but not only, about rosé and are regular speakers at wine fairs and competitions. Elizabeth is the author of Rosé: Understanding The Pink Wine Revolution in the Classic Wine Library series, and Rosés of Southern France, which she co-authored with Ben Bernheim. Gabay and Bernheim make their own wine in Slovakia, in partnership with Vladimir Magula and have consulted with other producers on rosé, including Kylie Minogue. Together they organise a rosé writing competition and trade events, including their Fine Rosé Day.

To learn more, visit https://www.nataliemaclean.com/406.

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 its enormous popularity with consumers? Does Provence make the best Rosé in the world or simply the best Rosé in its style?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Liz Gabay and Ben Bernheim.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Two of you are going to win a copy of Liz Gabay and Ben Bernheim's terrific book, The Wines of Provence. To qualify, all you have to do is email me at [email protected]. I'll choose two people randomly from those who contact me. Good luck!

Highlights

What surprised Liz and Ben most when they started digging deeper into the wines of Provence?

How do Provence's mountains, valleys, rainfall, and winds create dramatically different wine regions within a relatively small area?

How have the wines of Provence changed since Liz first started visiting vineyards there 40 years ago?

Why did Provence wineries once use unusual bottle shapes to distinguish their wines?

What was the hardest part of becoming a Master of Wine for Liz?

Why has Rosé historically struggled to be taken seriously by wine professionals despite its popularity with consumers?

How did growing up around wine and competitive blind tasting shape Ben's approach to writing about it?

What happens when a mother and son with very different writing styles collaborate on a wine book?

Why do Liz and Ben disagree over whether Provence should focus so heavily on Rosé?

Could some of Provence's best wines actually be reds rather than Rosés?

Why does Liz believe Provence-style Rosé is not necessarily the best in the world?

About Elizabeth Gabay MW & Ben Bernheim

Elizabeth Gabay MW entered the wine trade in 1986, founding Elizabeth Gabay & Partners. She became a Master of Wine in 1998. She has lived in south-eastern France since 2002, and is currently based in the Provence-Alpes-Côte d'Azur region. Since 2020 she has been working with her son Ben Bernheim. They write for numerous magazines with a global readership, largely, but not only, about rosé and are regular speakers at wine fairs and competitions. Elizabeth is the author of Rosé: Understanding The Pink Wine Revolution in the Classic Wine Library series, and Rosés of Southern France, which she co-authored with Ben Bernheim. Gabay and Bernheim make their own wine in Slovakia, in partnership with Vladimir Magula and have consulted with other producers on Rosé, including Kylie Minogue. Together they organise a rosé writing competition and trade events, including their Fine Rosé Day.

To learn more, visit https://www.nataliemaclean.com/405.

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 describe what you actually want? What's the fastest way to learn more about wine without feeling intimidated?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the terrific new book, How to Sound Wine Smart.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at [email protected]. I'll choose three people randomly from those who contact me. Good luck!

Highlights

Why does swirling completely change the personality of some wines?

How can you use personal memories when describing wine?

Why are wine professionals so obsessed with high-acid wines?

What makes a wine lean rather than simply thin?

Why does Maryse think asking for a "smooth" wine isn't enough to find the right bottle?

When does Brettanomyces add character to a wine versus being a flaw?

Can decanting Champagne actually improve it?

How does Maryse convince lifelong Chardonnay skeptics to give the grape another chance?

When does pairing red wine with fish work?

Why should you drink outside your comfort zone rather than stick to familiar grapes?

What's the fastest way to learn more about wine without feeling intimidated?

About Maryse Chevriere

Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.

To learn more, visit https://www.nataliemaclean.com/404.

How can a hospitality disaster completely change your approach to wine and service? When do wine tasting notes become so over-the-top that they stop meaning anything? What makes natural wine like an unfiltered snapshot of a single moment?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the new book How to Sound Wine Smart.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at [email protected]. I'll choose three people randomly from those who contact me. Good luck!

Highlights

What was Maryse's most mortifying moment while working as a sommelier?

Does wine education need more humour and plain language?

What finally convinced Maryse to move from food writing into the wine world?

How did working a harvest in Alsace shape the way Maryse thinks about natural wine?

Why is working in a wine shop as much about listening as it is about recommending?

Why are underdog grapes like Riesling and Chenin Blanc some of Maryse's favourites?

How did a wine bar bathroom wallpaper eventually lead to Maryse's book deal?

Why does Maryse describe a "loud" wine as one of her favourite tasting terms?

What inspired the name Fresh Cut Garden Hose, and why has it become such a perfect fit for her illustrations?

Why does Maryse think "sweet" is one of the most misunderstood words in wine?

Why have tasting notes become so over-the-top?

About Maryse Chevriere

Maryse Chevriere is a writer, wine professional, and illustrator living in Boston, Massachusetts. A certified sommelier, her career in wine has spanned across New York City, San Francisco, and Boston, where she has enjoyed roles as a retail consultant, restaurant wine director, and distribution sales representative. Her witty, whimsical "drunk doodles" have been published in print and online in Bon Appétit, Food & Wine, Wine Enthusiast, and more. Her printed work has appeared in restaurants and wine bars in New York City, Washington, DC, Boston, and London. In 2016, her Instagram @FreshCutGardenHose was honored with a prestigious James Beard Award in the category of humor. In 2020, her account was nominated as a finalist for a IACP Digital Media Award. Maryse is a fervent proponent of living life glass (at least) half full and believes that learning and talking about wine should be as accessible and fun as drinking it is.

To learn more, visit https://www.nataliemaclean.com/403.

How do our personal memories shape the aromas we recognize in wine? What incredible Argentine wines are people missing when they focus only on Malbec? Why do food and wines from the same region often pair beautifully even when they break the usual rules?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Marisol de la Fuente.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Highlights

How did a student's memory of his grandmother help Marisol explain aroma in wine tasting?

Why might an old wine remind someone of sushi?

Why does Torrontés pair unexpectedly well with Argentine empanadas?

How can molecular pairing create surprising matches like white chocolate with caviar?

Why does Marisol say wine changes with age rather than automatically improving?

What is the biggest misconception people have about aging wine?

Why does Marisol believe Argentina is known too narrowly for Malbec?

What does Argentina need to do better to show the world its full range of wines?

How did winning Wine Communicator of the Year change Marisol's place in the global wine conversation?

Why does Marisol believe wine communication should never feel too solemn?

What childhood comfort food would Marisol pair with white wine today?

Why does Marisol believe constant study and research matter most in wine communication?

About Marisol de la Fuente

Marisol de la Fuente is an international sommelier, graduated from the Argentine School of Sommeliers, a bartender trained at the International Center of Cocktail Arts, and a journalist. She communicates about the world of wine and beverages to bring it closer to consumers.

She is a columnist on Canal de la Ciudad, where she presents a different segment every week in a simple and entertaining manner. On Vinimos, her wine podcast, she answers the most common consumer questions alongside Ariel Torres, journalist at La Nación.

She teaches her course "El vino, sin vueltas" in a live online format and also works as an instructor in the sommelier programs.

Beyond her passion for wine, she has 25 years of experience in marketing, communication, and PR in multinational companies, and she is a Digital Marketing lecturer and consultant for companies in the wine and beverage industry.

To learn more, visit https://www.nataliemaclean.com/402.