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 [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

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.

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 [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 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 [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 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 [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

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.

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 [email protected] 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.

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 [email protected] 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.

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 [email protected] 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 [email protected] 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 [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 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.