Unreserved Wine Talk Natalie MacLean

Why are people with obsessive natures often drawn to both wine and art? How does strategic snobbery create deliberate barriers to entry into the art and wine worlds? What does it mean to stay in the work or to stay with the wine?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Bianca Bosker.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Giveaway
Three of you will win a copy of Bianca Bosker's terrific new book Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!
 
Highlights
Which cities has Bianca visited so far on her book tour?
What has Bianca found to be the top marketing strategies for her book?
Are art-world people more or less obsessive than wine-world people?
Why are people with obsessive natures drawn to art and wine?
How did getting into artists’ studios transform the way Bianca looks at art?
What does it mean to “stay in the work”?
How does strategic snobbery create deliberate barriers to entry into the art and wine industries?
Is there really a need for complex terminology and flowery language in describing wine?
How has art speak evolved to become less descriptive and more exclusionary?
Why does Bianca differentiate between the logic behind wine descriptions and art speak?
What’s behind the art world’s suspicion of beautiful things and are there parallels in the wine world?
How do art and wine help us to discover and appreciate beauty in the everyday?
 
Key Takeaways
Bianca observed an all-consuming passion and intensity in both worlds. As she says: "I'd never met a group of people willing to sacrifice so much for something of so little obvious practical value." They are both in their own way, hedonistic. They really sort of involve all of us - our minds, and our bodies.
Strategic snobbery creates deliberate barriers to entry into the art and wine worlds. Bianca explains that it exists to keep out the "Joe Schmoes." The language is one of these constructions that exists to distinguish you as someone that does or does not get it.
Bianca advises to slow down and absorb your experiences. It's also what I teach my online wine and food pairing students. Think about what you're experiencing and what you're tasting.
 
About Bianca Bosker
Bianca Bosker is the author of the New York Times bestselling books Get the Picture: A Mind-Bending Journey among the Inspired Artists and Obsessive Art Fiends Who Taught Me How to See and Cork Dork. A contributing writer at The Atlantic, she has also written for publications such as The New Yorker, The New York Times, and The Wall Street Journal. Her work has been recognized with awards from the New York Press Club, the Society of Professional Journalists, and more, and has been included in The Best American Travel Writing.
 
 
 
 
To learn more, visit https://www.nataliemaclean.com/285.

Why do Spanish wines pair well with earthy, savoury dishes? How does food photography affect the cost of a cookbook? How can you set yourself up for success as an aspiring food or drink writer?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Giveaway
Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!
 
Highlights
What are Barbara’s three favourite wine pairings?
Why is food photography so expensive and how does it affect the cost of a cookbook?
Do photographs of the dishes enhance or detract from restaurant menus?
What are Barbara’s favourite cookbooks and why?
How has the cookbook market evolved over the past 10 years and what are some of the trends Barbara sees now?
What were some of the most interesting cocktails Barbara came across while writing Brooklyn Bar Bites?
Which marketing channels were the most successful for Wine Bites and Wine Time?
How can you set yourself up for success as an aspiring food or drink writer?
Which chef and musician would Barbara like to share a bottle of wine with?
What makes a summer afternoon outdoors the perfect setting to enjoy a glass of wine?
Which simple high-low food pairing should you try next?
 
About Barbara Scott-Goodman
Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011).
Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.
 
 
 
To learn more, visit https://www.nataliemaclean.com/284.

Can you pair pickled foods with wine, or will their vinegarized flavours ruin the wine? Which wines pair best with soft-shell crab? What goes into great food photography, whether in a magazine or cookbook?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Barbara Scott-Goodman.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Giveaway
Three of you will win a copy of Barbara Scott-Goodman's terrific book Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!
 
Highlights
How did Barbara’s passion for creating recipes develop?
Which are the best wines to pair with soft-shell crab?
What was Barbara’s most memorable wine moment?
When did Barbara realize she wanted to transition into a writing career?
Why are book covers often like a political landmine?
What are the key elements of a good cookbook cover?
How did Barbara decide on the cover design for her book, Wine Time?
What makes great food photography?
How did the art of pickling surprise Barbara while researching Wine Time?
Can you pair pickled foods with wine?
 
Key Takeaways
Can you pair pickled foods with wine? As Barbara observed, contrary to popular belief, these vinegarized foods don’t always wreak havoc on wine. Riesling actually works very well with its own natural acidity, as do other acidic wines like Sauvignon Blanc and Gruner Veltliner.
Which wines pair best with soft-shell crab? Barbara would go with a chilled pinot grigio, or if she’s feeling extravagant, a white burgundy, which is an opulent French chardonnay.
What goes into great food photography, whether it’s in a magazine or cookbook? Barbara says there's a lot going on behind the scenes. You need to have a good food stylist and a good prop stylist. Most of us don't realize that there are people who get paid to shop for the right linen, the right glass, the right cup, and it's very subtle, but you look at it, you go, wow, that photograph is so good. It's because this team is thinking about it. And that's the magic of food photography.
 
About Barbara Scott-Goodman
Barbara Scott-Goodman is an author, art director, and designer of cookbooks for many publishers. Her most recent book is Wine Time ((Chronicle Books, 2021). Other books include Cake (Penguin Press, 2018), a collaboration with writer and illustrator Maira Kalman, Delicious Dessert Cocktails (Bluestreak Books, 2018), Brooklyn Bar Bites (Rizzoli, 2016), Happy Hour at Home (Running Press, 2013), and Wine Bites (Chronicle Books, 2011).
Her work has been featured in publications in print and online, including Food & Wine, Bon Appetit, Saveur, Publishers Weekly, Food52, and Sweet Paul. Her books always emphasize the importance of warm and intimate gatherings and eating, drinking, and living well in this era of non-ostentatious, casual entertaining.
 
 
 
To learn more, visit https://www.nataliemaclean.com/283.

Should you avoid wine with sulphites? What are some of the important differences in the way wine is marketed to men versus women? How can you practice mindful drinking without giving up the wine you love?
In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by Erica Diamond on The Erica Diamond Podcast.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Highlights
Why did I choose to write a completely different genre for my third book, Wine Witch On Fire?
How did I first realize my drinking was sliding away from healthy?
Why do I say wine today is like Virginia Slims were in the 1960s?
What are some of the stark differences in how wine is marketed to men versus women?
What are some of the red flags that your drinking might be problematic?
Why did I decide to focus on harm-reduction techniques instead of going sober?
How do I now practice mindful drinking, considering that wine is integral to my career?
Should you avoid wine with sulphites?
What signs should you be aware of that suggest your drinking habits might be becoming unhealthy?
What words of wisdom would I offer my younger self if I could?
 
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
 
About Erica Diamond & The Erica Diamond Podcast
The Erica Diamond Podcast is getting you motivated and inspired by conversations with today’s thought leaders and coolest people. Each episode, get up close and personal with compelling guests who share stories and tips that empower you to live your best life.
Erica Diamond is a Certified Life and Career Coach and certified Yoga and Meditation Teacher who helps women completely transform their days to vibrate at a high energy frequency and feel calm at the same time. She's the definition of multi-passionate and also can be seen as the Lifestyle & Parenting Correspondent on Global TV, on stage as a Professional Speaker, hosting The Erica Diamond Podcast, teaching Busy To Bliss and trying her hand in the kitchen (to many blunders!).
 
 
 
To learn more, visit https://www.nataliemaclean.com/282.
 

What makes Vin Jaune from France's Jura region so special? What can you discover about the diversity of wine coming out of Jura and the French Alps? What are some insider tips for planning a journey to the French Alps?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Wink Lorch.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Giveaway
One of you will win a copy of Wink Lorch's terrific book about the wines of Jura and the French Alps.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!
 
Highlights
What exactly goes into the winemaking process for Vin Jaune that sets it apart from other wines?
Why does Wink describe the taste of Vin Jaune as a “shock to the palate”?
What are some great food pairings for Vin Jaune, and how should they be stored and served?
How does using the méthode ancestrale influence Bugey Cerdon sparkling wine?
Which traditional dishes from the Jura region are a must-try, and how do they pair with Bugey Cerdon?
What are the best tips for having great wine-tasting experiences in the picturesque French Alps?
What inspired Wink to turn to Kickstarter for crowdfunding her books and other wine-related projects?
Why was there a need for a book on Jura alone and what challenges come with self-publishing and crowdfunding such a project?
What can you discover about diversity when you explore wine from Jura and the French Alps?
 
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
 
About Wink Lorch
British wine writer, author and educator Wink Lorch has always worked in the world of wine: writing, editing, teaching and presenting tastings having started her career working for British wine importers. Based between London and the French Alps, over the past 20 years, she has become known as the English-language specialist of the wines of Jura and Savoie.
 
 
 
To learn more, visit https://www.nataliemaclean.com/281.

What is it about wines from the French Alps and Jura that makes them so different from any other wine region in the world? How has climate change impacted wines in the region? How did their perception as “ski resort wines” negatively impact Jura and Savoie wineries?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Wink Lorch.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
 
Giveaway
One of you will win a copy of Wink Lorch's terrific book about the wines of Jura and the French Alps.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!
 
Highlights
What sparked Wink’s interest in the French Alps and Jura?
Why is it important to distinguish between the French Alps and Prealps?
What’s the connection between Jura and Savoie?
Where exactly are Jura and the French Alps located, and what does the landscape look like?
How does Jura's terroir compare to Burgundy's, and what does this mean for their wines?
How did the historic Mont Granier landslide impact the region?
What was Louis Pasteur’s influence on the wine industry, and where can you visit to learn more about him while visiting the Jura region?
How do the mountains in the region impact the vineyards in Savoie and Jura?
How has climate change impacted the wine industry in the region, and should we be concerned?
What unique challenges face Jura and Savoie wine producers, considering their small production and export rates?
How did the historical association of Savoie wines with ski resorts affect their perception?
Why have Jura wines become popular with sommeliers in some trendy Manhattan restaurants?
What makes Jura wines so distinctive, and what challenges are they currently experiencing?
 
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
 
About Wink Lorch
British wine writer, author and educator Wink Lorch has always worked in the world of wine: writing, editing, teaching and presenting tastings having started her career working for British wine importers. Based between London and the French Alps, over the past 20 years, she has become known as the English-language specialist of the wines of Jura and Savoie.
 
 
 
To learn more, visit https://www.nataliemaclean.com/280.