Wine for Normal People with Elizabeth Schneider

Introduction Welcome to episode 51! In today’s episode, I’m chatting with Elizabeth Schneider, who has just published her first book called Wine for Normal People. Elizabeth is the award-winning host of one of the popular wine podcasts, Wine for Normal People. She’s also a Certified Sommelier by the Court of Master Sommeliers, a Certified Specialist of Wine by the Society of Wine Educators, and co-founder of Underground Wine Events, which brings together wine lovers with terrific, small wineries, and a public speaker on wine around the US. She’s the author of the forthcoming book, Wine For Normal People, to be […]

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Pairing Chocolate & Wine, Harvest 2019 Update

Introduction Welcome to episode 50! Miles and I had dinner last night at one of Ottawa’s best new restaurants, Gitanes. The food has a French flair, but the restaurant is modern, dare I say hip? Is it even hip to say hip any more? Anyway, we loved the meal, especially the tuna tartare. I discovered the Pinot Noir I want for the Christmas holidays from Lighthall Vineyards in Prince Edward County… it had that perfect balance between Burgundian finesse and North American ripeness. This isn’t a commercial for this wine — I’m just sharing my latest discovery with you as […]

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Flying with Flavour: Travel and Wine Stories with Stephanie Piché

Introduction In this episode of the Unreserved Wine Talk podcast, we’re chatting with Stephanie Piché, a chef who in her never-ending quest for new flavours and experiences, has travelled the world to over 30 countries to gather insight and knowledge in international travel, luxury dining, local recipes and the world’s best wines. Enjoy!   Highlights How did Stephanie stumble upon a secret cellar in Nice, France? What did Stephanie find in the old cellar? What was Stephanie’s Australian kangaroo encounter like? How can you pair wine and kangaroo? Why did Stephanie have to cringe at her driver’s etiquette in New […]

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Pairing Spicy Food & Wine, Gen X versus Millennial Drinkers

Introduction Do you have trouble pairing wine with spicy dishes? What flavours can survive a spicy pairing? How do you pair wine and dishes with a lot of heat like Tex-Mex or vindaloo chicken? Why are Gen Xers so different as wine drinkers than millennials, and how is marketing to them changed? How can you improve your blood pressure and lower your risk of Alzheimer’s with wine? On today’s episode of Unreserved Wine Talk, I’m sharing my tips for finding the right wine for every spicy occasion and exploring both an interesting insight into wine marketing and a fascinating recent […]

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Travel the Wine World with Kevin Brauch

Introduction In this episode of the Unreserved Wine Talk podcast, we’re chatting with Kevin Brauch, a Gemini Award Winner, TV producer and host of hit series The Thirsty Traveler, Iron Chef America, SuperStar Chef Challenge, FOOD F!&#T. Kevin is one of the liveliest guests I’ve had the pleasure of interviewing, and he has so many stories to share, from his time with the late, great Anthony Bourdain, author of Kitchen Confidential, to sabering Champagne in France and wine faux pas in South Africa. Enjoy!   Highlights What has Kevin learned about sparkling wines? How does Kevin sabre a sparkling wine […]

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How do you serve icewine? Food pairings with icewine?

How do you serve icewine? Serve icewine chilled; an hour or two in the fridge will allow it to reach the ideal drinking temperature of 10C-12C. The traditional time to serve it is at the end of the meal, when most people already feel full. Many producers feel that icewine shouldn’t be called a dessert wine, as it stereotypes the wine into being consumed only at the end of a meal, when most people are already full. Conversely, French sauternes is also served at the beginning of a meal with dishes such as foie gras and cheeses. Icewine works equally […]

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The Wine that Came in from the Cold: Icewine

Not a breath of wind caresses the snow-blanketed vineyards. The tar-black sky is pin-pricked with stars, and a full moon sends shadows slithering out between the scarecrow vines. Stooped figures in Arctic gear coax their bare fingers to snap off bunches of frozen grapes. That’s what the annual icewine harvest looks like in Niagara at this time of the year. It results in a wine that combines the sweetness of lusciously ripe fruit with a silver edge of acidity that’s as crisp as the winter wind. Despite its modern association with Canada, icewine was actually discovered in Germany, by accident, […]

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7 Secrets about Prosecco Sparkling Wine that you don’t know but should

By Rebecca Meïr- Liebman of Chef & Somm As New Year’s Eve approaches our thoughts turn to bubbles, after all, for pure joie de vivre, there’s nothing like a flute of sparkling wine. Invariably, Champagne comes to mind, but good luck finding a decent bottle for under $40. Hey, if you can spring for a Jeroboam of Armand de Brignac Gold at $2,239 a pop, go for it, but for the rest of us, the search for something of decent quality and good value continues. Prosecco to the Rescue Often thought of as merely a cheap and cheerful alternative to Champagne […]

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Pairing Balderson Vintners Cheddars and Wine

Tips for Serving Wine  As a rule of thumb, plan on a half bottle of wine per person. White wines should be chilled for two hours (no longer) before being served. Red wines should be opened and allowed to breathe at room temperature for two hours before serving. If you’re serving several wines, start with the lighter whites, move through more robust reds and end with a port or sherry. If possible, use the correct stemware for each of the wines. The right glass does make a difference.   You could win one of three Balderson Gift Baskets valued at […]

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The Right Temperature for Wine? Chilled Reds, Warmer Whites

What is the right temperature for wine? Depends on if the wine is red, white, sparkling or dessert. However, all wine is often served at the wrong temperature, with red wines too warm and white wines too cold. Too cold, and a wine’s complexity and aromas are numbed; too warm, and it tastes alcoholic, flabby and astringent (that mouth-drying feeling we get from walnuts). The old advice about serving reds at “room temperature” comes from the days when the “room” was a drafty medieval castle of about 18 degrees Celsius (64.4° Farenheit), not today’s toasty, centrally heated homes where the […]

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