As the holidays approach, we look forward to entertaining friends and family. On CTV’s Your Morning we chat about terrific wines and spirits for the holidays. Welcome Natalie. What’s a good drink to serve to guests when they arrive? Sparkling wine is the drink of celebration, especially at this time of year. I’d recommend two from Nova Scotia: Avondale Sky Winery Benediction Sparkling Wine Annapolis Valley, Nova Scotia, Canada Blomidon Crémant Annapolis Valley, Nova Scotia, Canada Both are zesty and […]
Warm Weather Wine
Moms Sipping Sangria and Talking Wine with Sheila Walsh and Anita MacArthur
Introduction Which hilariously named Sangria recipe should you try today? How did an unintentional restaurant order spark my passion for wine? Why should you serve Pinot Noir in a big glass? How can you safely expand your wine horizons the next time you go to a store or restaurant? What do you need to know about low-cal wines? How can you use the “wet t-shirt trick” to quickly cool a bottle of white wine? In this episode of the Unreserved Wine Talk podcast, I’m being interviewed by Sheila and Anita for the Moms Sipping Sangria podcast. You can find the wines […]
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 […]
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 […]
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 […]
Texas Wines and Wine Writing Ethics
Introduction In this episode of the Unreserved Wine Talk podcast, we’re chatting with Gus Clemens, who went to business college when he was just 12 years old to learn how to type because he knew even then he wanted to be a writer. He’s held editorial positions with the San Antonio Express-News and the Star Magazine in New York and has written or contributed to about twenty books about Texas and a range of other subjects. Enjoy! Highlights When did wine become a part of Gus’s life? What led to Gus writing his first wine column? Why was a […]
Wachau Valley’s Liquid Gold: Austrian Wine Shines
Wachau Valley By Brigitte Hasbron of The Food Tease Known for its picturesque natural and cultural landscapes around the world, the Wachau Valley is a region where wine enthusiasts and aficionados want to immerse themselves in all things liquid and gold. A wine lover’s place to be. Being a food blogger and seeing how food and wine are synonymous with the perfect marriage, it was fitting that I was invited to two well-known vintners in Lower Austria, specifically in the famous Wachau Valley. The sites of the Danube River and the enchanting towns that we drove through to reach our first vineyard were postcard worthy… even on […]
Frothy Tales from the Vino in Villa Festival: A Primer on Prosecco
By Jacky Blisson In the aftermath of the 2008 financial crisis, Prosecco sales skyrocketed internationally. The popular explanation was that Champagne drinkers were trading down to accommodate shrinking wallets. This may have been a key factor spurring the initial upswing, but Prosecco sales continue to soar, unmatched by other non-Champagne sparkling wines. Many attribute Prosecco’s long term success to its vibrantly fruity and uncomplicated style. Others suggest that the refreshingly low alcohol, typically a modest 11 to 11.5%, is the main appeal. Yet this seems an to be over simplistic analysis. It fails to take into account the incredible expression […]
Garden Variety Wines: The Best Bottles for Outdoor Dining
By Rebecca Meïr-Liebman of Chef & Somm Spring and summer means outdoor parties – casual barbecues to white-glove garden soirées – and there’s a perfect wine for every al fresco occasion. Flip Flops and Fine Wine – The BBQ When food is smoky and beefy, you might automatically think of an oaky Cabernet Sauvignon, but let’s not forget how hot and humid it can be, so a nicely chilled, oaky white wine or slightly chilled lighter red – may be just the thing! An oaky white – think Norman Hardie Chardonnay or La Crema Chardonnay will complement smoky, grilled chicken, […]
Tania’s Magical Matches: Wine Pairing for Risotto, Seduction in Piedmont
By Tania Thomas Nestled in the Italy’s northwest corner, surrounded on three sides by the mighty Alps, lies the gastronomical regions of Piedmont. Unlike the rest of Italy, this is the land of butter and hearty fare due to a strong French influence from Savoy just across the border. In Piedmont, the meal always starts with antipasti. Usually risotto or polenta, followed by braised meats as a main course. Except in the case of risotto alla Milanese, made by adding beef bone marrow, flavoured by saffron and served as main course along Ossobuco, a classic Milanese dish of braised veal […]
