Unreserved Wine Talk

How did Gérard Basset discover wine and then go on to become the World's Best Sommelier? What does truly exceptional hospitality look like in practice? How did a man with no fine dining background develop such a deep understanding of what excellence looked and felt like?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Nina and Romané Basset, who have just published a commemorative edition of the book Tasting Victory: The Life and Wine of the World's Favourite Sommelier by Gerard Basset.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
Two of you are going to win a copy of Nina and Romané Basset's commemorative edition of Tasting Victory: The Life and Wines of the World's Favorite Sommelier by Gerard Basset.  To qualify, all you have to do is email me at [email protected] and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
What makes Tasting Victory different, and why does Gérard Basset's story resonate far beyond wine?
How did Gérard use competitions and certifications to transform himself?
What did working in a specialized bookshop unexpectedly teach Gérard about human behavior and the psychology of service?
How deeply was wine woven into family life in the Basset household?
How does Romane see Gérard's legacy as a gift?
How did writing a chapter help Romane process grief and rediscover his father?
How did the King's College Wine Society teach Romane that serious wine education can still be inclusive?
Why was standing on stage in Chile for Gérard's seventh attempt victory as World's Best Sommelier such a defining family moment?
How did Gérard's childhood shape his lifelong approach to relationships?
What does exceptional hospitality look like in practice?
How did Gérard mentor young team members?
What changed for Gérard once wine gave direction to his ambition?
 
About Nina and Romané Basset
Nina and Romané Basset are Co-Founding Trustees of the Gérard Basset Foundation, the Charity set up to fund education, mentorship and training in the wine, spirits and hospitality industries to honour the legacy of Gérard Basset.
 
 
 
To learn more, visit https://www.nataliemaclean.com/385.

Is a fully organic future in agriculture possible or even affordable, or are there limits to how far we can go? Why has biodynamics thrived in wine when many of its founder's ideas were rejected in medicine and education? How much of what you enjoy in wine comes from what's in the glass versus your mental perception of what you're drinking?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
Two of you are going to win a copy of Alan Ramey's terrific new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. To qualify, all you have to do is email me at [email protected] and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
What real-world vineyard challenges force growers to abandon organic practices despite their intentions?
Can organic treatments like copper create unintended long-term harm?
Why is it difficult to apply a single organic farming standard across vastly different climates and growing conditions?
What did the Sri Lanka fertilizer ban reveal about the risks of transitioning to organic agriculture too quickly?
Why has organic wine struggled to gain traction with consumers compared to organic food?
How do certification labels function as signals of trust for consumers?
How does the philosophical origin of biodynamics differ from more modern approaches to farming?
Why do biodynamic practices persist in wine despite limited scientific evidence supporting measurable differences in outcomes?
How are climate change pressures forcing winemakers to rethink some traditional practices?
Why does climate change create greater vintage variability?
How much does price shape our perception of wine quality
 
About Alan Ramey
Alan Ramey comes from a vintner family in the Sonoma/Napa area north of San Francisco, California. He is currently co-president of the family winery, Ramey Wine Cellars. He learned wine making as an apprentice to his father, one of the most famous winemakers in the US, and has also studied wine making and apprenticed in Chile and France, including harvests at Veramonte in Casablanca and Méo-Camuzet in Burgundy. While studying for his MBA at Cambridge University he was selected to join the blind wine tasting team, competing around Europe. He is a board member for the California Wine Institute and is active in the wine community. Alan was on his high school and college debate teams and during his study abroad year at Oxford he won the 'best new debater of the year' competition.
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/384.

What might surprise you about the amount of research on organic versus conventional farming when it comes to winemaking? Why are many strong opinions in wine accepted without much challenge or push for validation? Why are traditional wine regions being forced to balance heritage with visibility and branding in today's market?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alan Ramey, author of the new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Giveaway
Two of you are going to win a copy of Alan Ramey's terrific new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. To qualify, all you have to do is email me at [email protected] and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!
 
Highlights
What makes Pressing Matters different from more traditional wine books?
What was it like interviewing experts who strongly disagreed with each other?
How did growing up in a scientifically rigorous winery shape Alan's skepticism toward certain claims in the wine world?
Why is the wine industry full of strong opinions despite limited scientific validation?
What did Alan discover about the lack of definitive research behind the organic versus conventional farming debate?
Why did Alan move away from his original career path in diplomacy?
How did studying and tasting wine at Oxford and Cambridge reshape his view of wine as a multidisciplinary field?
How has debate training influenced the way Alan evaluates claims about wine?
Why do different wine cultures tolerate or reject elements like oxidation differently?
What did working harvests in Chile and Burgundy reveal to Alan about the diversity within regions?
Can winemaking decisions override terroir?
How much of terroir is shaped by natural factors versus historical, political, and economic decisions?
Why do classification systems and appellation rules often reflect power and economics as much as quality?
 
About Alan Ramey
Alan Ramey comes from a vintner family in the Sonoma/Napa area north of San Francisco, California. He is currently co-president of the family winery, Ramey Wine Cellars. He learned wine making as an apprentice to his father, one of the most famous winemakers in the US, and has also studied wine making and apprenticed in Chile and France, including harvests at Veramonte in Casablanca and Méo-Camuzet in Burgundy. While studying for his MBA at Cambridge University he was selected to join the blind wine tasting team, competing around Europe. He is a board member for the California Wine Institute and is active in the wine community. Alan was on his high school and college debate teams and during his study abroad year at Oxford he won the 'best new debater of the year' competition.
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/383.

Why do Irish distillers believe triple distillation creates a smoother, more refined whiskey? What makes a whiskey feel warm and smooth on the palate instead of fiery or harsh? Why does the Belfast origin of ginger ale make it such a natural pairing with McConnell's Irish Whisky?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Highlights
Why does Irish whiskey traditionally favour triple distillation while Scotch producers rely on double distillation?
How do first-fill American bourbon barrels shape the citrus, vanilla, and floral character of McConnell's five-year-old whiskey?
Why does the balance between grain and malted barley affect whether a whiskey feels warm and smooth or fiery on the palate?
How does a higher malt content contribute to a longer, more persistent finish in blended Irish whiskey?
What are the three classic styles of Irish whiskey?
Why does McConnell's focus on blending grain and malt whiskey rather than pot still whiskey?
Why did the distillery choose Oloroso sherry casks for finishing, and how does sherry influence both color and flavor?
What role does a higher bottling strength play in enhancing flavor and cocktail versatility?
How did Belfast play an unexpected role in the invention of ginger ale?
How do cognac casks create a more refined whiskey profile with notes like dried pineapple, caster sugar, and ginger spice?
 
About John Kelly
 
John Kelly is a highly respected drinks industry veteran, with over 30 years' experience in the sector, including 22 years with Diageo, where he held senior roles in sales, marketing and general management within Ireland, Europe and the Middle East. John also worked with Walsh Whiskey in Carlow, Ireland.
In 2021, John joined Belfast Distillery Company as CEO and is building the team, bringing distilling back to Belfast in the repurposed Crumlin Road Gaol. In his spare time, John enjoys playing golf, coaching, and ferrying his children around to their various sports events, and best of all, watching from the sidelines.
 
 
 
To learn more, visit https://www.nataliemaclean.com/382.

What's the hidden meaning behind the opaque ribbed glass at the bottom of a McConnell's Irish Whisky bottle? What made the opportunity to revive McConnell's Irish Whisky important enough to leave a long and secure career behind? How does a master distiller notice that something is off long before anyone else can spot it?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky, which actually dates back 250 years this year to 1776.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
 
Highlights
What made John take on the challenge of bringing McConnell's back to Belfast?
How did Belfast go from exporting more than 75% of Irish whiskey to losing the McConnell's brand for nearly 80 years?
What do the symbols on the McConnell's bottle reveal?
How does the opaque glass at the base of the bottle pay tribute to the hidden snug rooms where women once had to drink out of sight?
How did John navigate Covid, government negotiations, and US investors to keep going on the McConnell's revival journey?
How did relationship building and a strong sense of place help McConnell's earn a spot with the LCBO in Canada?
What did it take to transform Belfast's old Crumlin Road prison into a working distillery?
Why does John describe McConnell's as the first legal whiskey distillery ever built inside a prison?
What's the connection between the brand and female empowerment today?
Why does McConnell's deliberately spell whisky without the "e," unlike almost every other Irish whiskey?
Why is five years the magic number for McConnell's, and what does that extra time in cask add to the whiskey?
How does master distiller Graeme Millar use his palate to catch problems in production?
Why do patience and discipline make all the difference for award-winning whiskey?
 
About John Kelly
John Kelly is a highly respected drinks industry veteran, with over 30 years' experience in the sector, including 22 years with Diageo, where he held senior roles in sales, marketing and general management within Ireland, Europe and the Middle East. John also worked with Walsh Whiskey in Carlow, Ireland.
In 2021, John joined Belfast Distillery Company as CEO and is building the team, bringing distilling back to Belfast in the repurposed Crumlin Road Gaol. In his spare time, John enjoys playing golf, coaching, and ferrying his children around to their various sports events, and best of all, watching from the sidelines.
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/381.