Plastic Wine Bottles: Here’s a light-hearted look at plastic wine bottles, Tetrapaks and other new-fangled wine containers. Do they contain anything tastier than the grape juice that usually fills these drinkin’ boxes? Listen
Festive Fizz
Festive Fizz: ‘Tis the season to raise a glass of bubbly. Here’s to Champagne’s history, taste and many glories, not least of which is getting into your bloodstream quickly (absolutely vital in some situations). Listen
Decanting
Decanting: Is decanting just for stuffy wine snobs, you ask? No my friend, it isn’t. When many wines, especially honkin’ big reds come in contact with the air, they soften and make your wine smoother in the mouth. Decanting is always a controversial debate in the wine world for those of us who don’t get out enough. In this podcast, I’ll give you the pros and cons, as well as tips on how to decant with great flourish at your next party. Listen
Restaurant Wine Lists
Restaurant Wine Lists: How can a sommelier help you choose wine in a restaurant? Ever wondered what it’s like to be a sommelier? You’ll find lots of tips in this podcast to make selecting the right wine for your meal easy. Listen
Wine and Relationships
Wine and Relationships: Here’s a light-hearted look at matching wine with relationships. Food and wine pairing is simple by comparison. From announcing a surprise relationship to your family to breaking up with kindness, you’ll find wine suggestions below. Listen
A Marriage Made on the Table
A Marriage Made on the Table: Riesling is one of the most versatile, food-friendly wines in the world. Find out why Germany is its spiritual home. Listen
Wine and Relationships II
Wine and Relationships II: Natalie chats with Amy Tobin, host of Amy’s Table, about more ways to pair wine with any stage of a relationship. Listen
Will Write for Food
Will Write for Food by Dianne Jacob The best guide to food (and by extension wine) writing yet. Jacob is clear, insightful and practical with her advice. This is a must-buy for anyone thinking of a career in wine and food writing, as well as for those already practicing the craft. Buy it from Amazon Canada: CDN $17.20 Buy it from Chapters/Indigo Canada: CDN $16.34 Buy it from Amazon U.S.: CDN $10.85 Buy it from Barnes & Noble: CDN $15.95
The New American Chef
The New American Chef by Karen Page and Andrew Dornenburg has wonderful insights on ten international cuisines and recipes to match. Buy it from Amazon Canada: CDN $27.91 Buy it from Chapters/Indigo Canada: CDN $23.75 Buy it from Amazon U.S.: US $11.98 Buy it from Barnes & Noble: US $29.95
The Physiology of Taste
The Physiology of Taste by Jean Anthelme Brillat-Savarin All credible foodies have read this bible written in 1825, and translated by M.F.K. Fisher in 1949. Buy it from Amazon Canada: CDN $24.47 Buy it from Chapters/Indigo Canada: CDN $16.68 Buy it from Amazon U.S.: US $16.80 Buy it from Barnes & Noble: US $27.95
