Wine Behind The Scenes

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with her niece, Liesel Meissner, for a fun, informative, and completely unpretentious conversation about wine. Tired of being overwhelmed in wine shops and feeling lost when restaurant lists, Liesel came armed with questions, and Laurel delivered the answers. From understanding residual sugar and decoding trendy terms like "orange wine" and "pet-nat," to what wine to bring to a business dinner, this episode strips away the mystery and seriousness and gets real about what makes wine enjoyable and accessible. If you've ever stared at a wine list in panic, wondered whether corks are better than screw tops, or just wanted to know why wine smells the way it does, this is the episode for you. What You'll Learn:

• What residual sugar means and how it affects taste
• Why orange wine and pet-nats are making waves
• When (and why) to aerate or decant your wine
• The truth about corks, screw tops, and bottle closure
• How to choose wine for a professional dinner
• Tips for recognizing quality without relying on price tags
• Why wine doesn't have to be serious to be seriously good

Liesel Meissner is a wine-curious traveller, reader, and enthusiastic learner who's made it her mission to understand wine on her own terms. Whether sipping Malbec in Mendoza or exploring wineries in Lebanon, she's passionate about discovering regional wines and sharing great bottles with friends. She's not a sommelier, just someone who wants to hear, "Liesel, great choice!" more often. You can reach out to Liesel on IG, FB and LI here: @lieselmeissner. Want to feel more confident picking wine? Start here. Listen now at www.winebehindthescenes.com/podcast.

In this episode of Wine Behind the Scenes, Laurel Simmons reconnects with Kit Pepper, a wine editor, educator, and founder of Cheers Croatia Magazine. Kit, who lives on the island that's a 50-minute ferry ride from the Dalmatian city of Split, returns to dive even deeper into Croatia's long, complex relationship with wine. From the ancient Greeks and Romans to the shadow of communism and the wars of the 1990s, Kit shares how politics, geography, and culture shaped Croatian viniculture and how the industry is thriving today. The conversation also explores the rise of wine tourism, the stunning repurposing of historical spaces, like bomb shelters and military tunnels as tasting rooms, and the unique grapes and flavours you'll only find in this part of the world. What You'll Learn:

• Why Croatia's wine culture is thousands of years older than most people think
• How communist rule and war nearly erased the industry and what revived it
• The story behind unique grapes like Plavac Mali, Pošip, and Graševina
• How tourism, history, and wine are deeply connected in Croatia
• What makes Croatian winemakers so innovative in preserving tradition while pushing boundaries

Katherine 'Kit' Pepper is a wine editor, educator, and founder of Cheers Croatia Magazine. A WSET Diploma holder and Certified Wine Educator, she spent years as a wine buyer and shop owner in New York before moving to Croatia. She now lives on the island of Brač, where she champions indigenous grapes and connects global wine lovers with the country's vibrant wine scene. Planning a wine trip to Europe? This episode might convince you that Croatia belongs at the top of your list. You can reach Kit here: Cheers Croatia Magazine [email protected] HR: +385 091 212 0002 US: +1 212 518 8088 IG: @cheerscroatiamagazine Listen now at www.winebehindthescenes.com

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with wine educator Elaine Peters to explore the vibrant world of Ontario wine through the lens of personal experience, cultural connection, and joyful discovery. Elaine shares how she transitioned from corporate life to the tasting room, from Bell to the LCBO and now to Between the Lines Winery in Niagara-on-the-Lake. Along the way, she embraced her love of wine by diving into WSET courses and finding her voice in the world of wine. Whether she's guiding visitors through tastings in multiple languages or highlighting hidden gems like Lemberger, Elaine brings her warmth and knowledge to every glass she pours. What You'll Learn:

• How Elaine transitioned into the wine world later in life—and never looked back
• What makes Ontario wine (and wine tourism) so unique
• The grapes you haven't heard of but should definitely try
• Why wine is so much more, it's a way to connect, learn, and live fully
• How working in the LCBO helped her discover what kind of wine person she really is
• Why Elaine believes wine education should be accessible at any age

Elaine Peters is a wine professional, educator, and longtime advocate for Ontario wines. Based in Niagara-on-the-Lake, she works at Between the Lines Winery and is president of the Niagara Branch of the International Wine and Food Society. With WSET certifications and a passion for storytelling, Elaine bridges education and hospitality to bring the world of wine to life for visitors, friends, and fellow wine lovers. Intrigued about Ontario wines? You'll love this behind-the-scenes journey with Elaine. Listen now at winebehindthescenes.com

In this episode of Wine Behind the Scenes, Laurel Simmons sat down with Yvonne Irvine, a long-time winemaker in Niagara and the co-founder of Maenad Wine Co. Yvonne shares her journey from studying biotechnology and business to launching a brand that's all about creative freedom, fun, and celebrating women unapologetically. Her wines are low-intervention, playful, and packed with personality from co-ferments with botanicals to pét-nats and piquette blends. They talk about what it means to make wine without the pressure of tradition, why it matters to create space for women in the wine world, and how Yvonne balances a small-scale business with a full-time role and motherhood. What You'll Learn:

• How Yvonne transitioned from biotech to full-time winemaking
• The philosophy behind Maenad Wine Co. and what makes it different
• The role of creativity, nature, and intuition in Yvonne's winemaking process
• What Yvonne has learned from 18+ years in the Niagara wine industry
• The realities of sourcing grapes and producing wine on a small scale
• Why Yvonne believes wine should be approachable, fun, and free of pretense

Yvonne Irvine is the co-owner and winemaker of Maenad Wine Co. With over 18 years of experience, she launched Maenad in 2020 to explore experimental, low-intervention winemaking on her terms. Her brand is a tribute to bold, authentic women and to wines that are as expressive as they are accessible. Ready to try something bold in your glass? This episode will inspire you to explore wine differently. Listen now at winebehindthescenes.com

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with Dr. Antonia Mantonakis, also known as The Wine Psychologist, to explore how celebrity culture and subtle psychological triggers shape our wine choices, whether we realize it or not. From wine-tasting experiments with Olympic athletes to the endowment effect (a real thing!) and why we're more likely to buy something we've physically touched, Antonia shares her fascinating research into the subconscious forces behind buying and enjoying wine. This is a conversation that's as playful as it is eye-opening, especially when the person on the label might be altering your taste buds. Plus, Judith Lewis joins us at the end for a spirited take on the wonky wine term "firm finish." What does that even mean, anyway? What You'll Learn:

• How celebrity endorsements change how wine tastes
• The psychology behind touching a bottle and wanting to buy it
• Why marketing matters more than most people think when it comes to wine
• How our expectations shape the way we smell and taste wine
• What the "endowment effect" is and how it shows up in tasting rooms

Dr. Antonia Mantonakis is a professor of marketing and consumer psychology at Brock University and a Fellow at the Cool Climate Oenology and Viticulture Institute. Known as The Wine Psychologist, she has been featured in media outlets like CNN, The New York Times, and The Globe and Mail for her work on the subconscious factors that influence how we choose and enjoy wine. Her research blends science, psychology, and wine culture in ways that challenge what we think we know about our preferences—and she's here to break it all down for us. Ever picked a wine just because of who was on the label? This episode might explain why. Listen now at winebehindthescenes.com

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with David Aferiat, founder of Avid Vines, to explore the sparkling world of Champagne and why it's so much more than just a drink for special occasions. David shares his passion for sourcing organic, artisanal Champagnes, and how Avid Vines came to life. The conversation reveals what sets small-batch Champagne producers apart, why proper shipping and storage are crucial, and how Champagne can and should be incorporated into everyday meals. From practical tips on pairing bubbly with unexpected dishes to a discussion about sustainable viticulture in the Champagne region, this episode offers a refreshing, down-to-earth take on one of the wine world's most celebrated beverages. What You'll Learn:

• Why Champagne isn't just for New Year's Eve (and what foods to pair it with)
• The difference between mass-market and artisanal producers
• How climate and terroir influence Champagne styles
• What makes small growers so important to the future of wine
• How Avid Vines is redefining how we experience Champagne
• Why sustainability and transport conditions are key to quality

David Aferiat is the founder of Avid Vines, a U.S.-based importer of organic, sustainably produced Champagnes sourced directly from small growers in France. A dual citizen of France and the U.S., David's life bridges two cultures and a shared love of food, travel, and exceptional wine. Through Avid Vines, he's on a mission to make high-quality, terroir-driven Champagne accessible, approachable, and unforgettable. As always, the episode wraps with Laurel and Judith Lewis decoding the latest "wonky wine term": this time, it's all about what makes a wine engaging Curious about everyday Champagne pairings? This episode will open your palate. Listen now at www.winebehindthescenes.com.

In this episode of Wine Behind the Scenes, Laurel Simmons sits down with Nick Elliott a Certified Sommelier, classically trained chef, and founder of The Wine Guy. With over 30 years of experience, Nick brings a joyful, unpretentious approach to wine education. From culinary school to leading immersive wine trips around the world, he shares how food, travel, and storytelling shape the way we enjoy wine. Plus, Judith Lewis returns with another round of "Wonky Wine Terms," diving into the quirky phrase: "energy on the palate." Key Talking Points / Episode Highlights:

• Nick's journey from chef to sommelier and wine educator
• Why wine should be fun and accessible, not intimidating
• How to pair food and wine by either complementing or contrasting flavours
• Unusual pairings (yes, port and blue cheese is a winner!)
• The influence of coastal climates on wine
• Designing immersive wine tours in Bordeaux, Australia, and New Zealand
• Creating wine experiences that go beyond the glass

In this episode, you will learn about:

• How to break the "rules" of food and wine pairings with confidence
• The power of storytelling in wine education
• What it takes to plan and lead world-class wine tours
• The unexpected factors that make wine truly memorable

Nick Elliott is the founder of The Wine Guy, a Certified Sommelier, former winemaker, and classically trained chef with over three decades of experience in the food and wine industry. Passionate about making wine approachable and joyful, Nick hosts curated global wine tours and personalized tasting events that blend education with unforgettable experiences. Through his work, he empowers people of all backgrounds to explore wine in a way that's fun, flavourful, and deeply personal. Listen now to Wine Behind the Scenes on your favourite podcast app, and don't forget to subscribe and leave a review.

In this special episode of Wine Behind the Scenes, I'm coming to you from the Ontario Craft Wine Conference in Niagara Falls, where I asked several passionate winemakers, directors, and wine lovers to share their favourite wine and food pairings, and the answers were deliciously unexpected. From popcorn with oaked Chardonnay to sparkling rosé with fried chicken sandwiches, this episode is a playful and insightful snapshot of how Ontario wines are showing up in everyday food moments. You'll hear from voices across the region, including 13th Street Winery, Wending Home Winery, Sue-Ann Staff Estate Winery, Between the Lines, Stratus, and more. Whether you're a casual sipper or a serious wine lover, these pairings might just inspire your next glass and your next snack. What You'll Discover in This Episode:

• Why Gamay is having a serious moment (and pairs beautifully with pizza or fish tacos)
• How oaked Chardonnay brings out the best in pickerel, popcorn, and creamy pasta
• Sparkling wine pairings that go beyond celebration, including fried chicken and oysters
• Creative takes like Gewürztraminer with Sweet Chilli Heat Doritos
• Why Pinot Noir shines alongside rich dishes like cassoulet or Boeuf Bourguignon
• A quick deep dive into the wonky wine word "dynamic" and what it means in the glass
• Fun grape trivia, including a royal decree that once banned Gamay in Burgundy

Grab a glass, cue up your favourite comfort food, and listen in for some inspiration on how to pair Ontario's best wines with your next meal; no fancy menus required.

In this episode of Wine Behind the Scenes, I sit down with Juliette Han, a fellow wine lover who isn't afraid to ask the honest questions about choosing wine, especially in high-pressure moments like business dinners or group settings. From decoding wine lists to working with sommeliers, we explore how to approach wine with more confidence and less stress. What You'll Learn in This Episode:

• How to confidently order wine in social and professional settings, even if you're not an expert
• Tips for choosing versatile, crowd-pleasing wines for group dining
• When (and how) to lean on a sommelier without feeling awkward or overspending
• The truth about screw caps vs. corks and why one doesn't mean better quality
• How wine can break the ice and elevate the connection at the table
• Why wine should be fun, approachable, and never intimidating

Juliette Han is a passionate wine enthusiast with a curious and open-minded approach to wine and dining. Based in New York City, she brings a relatable voice to the wine conversation, asking thoughtful questions that reflect what many of us think but don't always say aloud. Her background in business and love for hospitality make her the perfect guest to explore how wine intersects with social dynamics, etiquette, and the occasional awkward menu moment. Our conversation is down-to-earth, informative, and a reminder that enjoying wine should feel good, never intimidating. If you've ever stressed about ordering wine, this episode is for you! Listen now to Wine Behind the Scenes on your favourite podcast app, and don't forget to subscribe and leave a review. Please share this episode with a friend who's ever said, "You choose the wine, I have no idea!"

In this episode, Laurel Simmons interviews Doug Whitty, owner of 13th Street Winery, about the history of the winery, the challenges and rewards of the wine industry in the Niagara region, and the unique elements that make 13th Street Winery a destination. Doug shares insights into the winery's evolution, the importance of embracing change, and the integral role of family and passion in crafting exceptional wines. In this episode, you will learn about:

• The origins of 13th Street Winery and its evolution over time.
• Why passion is a crucial ingredient for success in the wine industry.
• Why wineries need diverse revenue streams to ensure sustainability.
• How climate change and Mother Nature impact winegrowers and winemakers.
• The growing prominence of Canadian wines and the Niagara region's potential.
• How to dispel common wine myths and make wine more approachable for everyone.
• Why it's important to consider wine as a food that enhances the dining experience.
• How unexpected events and discoveries, like the versatility of Gamay, shape the wine industry.
• The fascinating story of oak barrel production and the preservation of oak forests.
• What it takes to successfully manage a winery with many moving parts.

Doug Whitty is the president of 13th Street Winery and of Whitty Farms, representing the third generation of the Whitty family and over 100 years of family-operated stewardship over Niagara soil. Upon earning a Bachelor of Science in Agriculture from the University of Guelph, Doug travelled extensively as a member of the internal youth expedition in Japan and the Rotary Group Study Exchange in Central America. After returning to Niagara, Doug consciously cultivated the family fruit farm with sustainability in mind. Eventually, Doug would go on to be selected as the president of the Niagara Peninsula Fruit and Vegetable Growers Association. In 2019, Doug was the recipient of the Tony Aspler Cuvée Award of Excellence. This award is presented to the individual or institution that best furthers the aims and aspirations of Ontario's wine industry at the annual Cuvée Grand Tasting. Beyond agriculture, Doug is a renaissance man with a deep affinity for abstract art, local musical talent, and authentic Canadian cuisine (i.e. butter tarts). Connect with and follow Doug: Instagram: https://www.instagram.com/13thstreetwinery/ Facebook: https://www.facebook.com/13thStreetWines Website: https://13thstreetwinery.com/ Email: [email protected]