Unreserved Wine Talk

406: How Did The Launch of the Super Premium Rosé Whispering Angel from Château D'esclans Change Provence?

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

405: Why Has Rosé Wine Struggled To Be Taken Seriously By Professionals Despite Its Popularity With Consumers?

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

404: What's the difference between a lean wine and one that's thin? Maryse Chevriere on How to Sound Wine Smart

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?

403: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? Maryse Chevriere Talks About Descriptors That Have Jumped The Shark

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? Wha

402: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? How To Sound Wine Smart with Marisol de la Fuente

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 win

401: How Did Argentina Help Save Europe's Vineyards During The Devastating Phylloxera Crisis?

How did Argentina help save Europe's vineyards during the devastating phylloxera crisis? Why is wine still treated as an exclusive product despite being more accessible t

400: Why Is The Daiquiri Used As A Litmus Test To See If A Bartender Can Make A Decent Drink?

Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is oleo saccharum and why is it a

399: How Does It Feel Competing Against The World's Best Bartenders Making Six Cocktails in Six Minutes in Front of a Large Audience?

How does it feel competing against the world's best bartenders making six cocktails in six minutes in front of a large audience? How can bartending become a form of story

398: How Did One Decision Trigger Sherry's Decline From Britain's Favourite Drink?

How did a single decision trigger Sherry's decline from Britain's favourite drink? What would it take for Sherry to make a comeback after decades of decline? How can you

397: How Does The Solera System Give Every Glass Of Sherry Centuries Of History?

How does the Solera system give every glass of sherry centuries of history? How does Sherry's "second terroir" shape the wine just as much as the vineyard itself? Why sho

396: Can Bordeaux Reinvent Itself? How One of Wine's Greatest Regions is Adapting to a Changing World

Can Bordeaux adapt to changing wine tastes without losing its identity? Bordeaux is pulling up thousands of hectares of vines because of overproduction. How does Mouton C

395: Why Mouton Cadet, Bordeaux, decide that sustainability needed to include people, not just the environment?

Why did the Bordeaux wine Mouton Cadet decide that sustainability needed to include people, not just the environment? Why is the Fair for Life certification that's focuse

394: Soil, Soul, and the Sacred Cup: Wine in the Hebrew Bible and New Testament

How did wine transform biblical meals into symbols of the covenant in the ancient world? Why did overflowing vineyards and giant clusters of grapes become such powerful s

393: Why does wine play a central role in the Bible and our culture, symbolizing abundance and joy, and not other food or drink? Dr. Mark Scarlata shares the story

How does biking through wine country help you better understand the wines? Why has wine held a unique place in the Bible and our culture when so many other foods like mil

392: What makes a well-made Mint Julep Cocktail much more complex than you expect? James Chatto reveals the secret

What makes a properly made mint julep much more complex than people expect? How did an Indian revolutionary leader end up creating one of Japan's most famous curry recipe

391: Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors with James Chatto

What did lasagna taste like in Renaissance Italy before tomatoes and ragù became standard? Why are some of Thailand's most iconic royal desserts rooted in Portuguese conv

390: What's The Difference Between Drinking For Pleasure And Drinking For Relief? Dr. Charles Knowles Reveals The Difference

What's the difference between drinking for pleasure and drinking for relief? How does your body's early reaction to alcohol predict your long-term risk of developing alco

389: Why is moderation easy for some people, yet impossible for others? Dr. Charles Explains In Why We Drink Too Much: The New Science of Alcohol

What can your first experiences with alcohol tell you about the relationship you'll have with it later in life? Are we fighting with our own biology when it comes to alco

388: What Are the Insider Tips to Discovering and Buying the Best Cheese of Your Life? with Michael Finnerty

Why does buying from a good cheese shop often beat picking up a wedge from the supermarket? How do people underestimate the physical labor and other demands of being a ch

387: The Cheese Cure: How Comté and Camembert Fed My Soul With Michael Finnerty

Why do some wine and cheese pairings taste better together than either one alone? Why do some wines collapse when paired with certain cheeses? What will surprise you abou