378: Does Formal Wine Tasting Language Strip the Emotion Out of Wine Writing? with Sarah Heller

Why do some cultures embrace wine as a cultural expression while others see it simply as a beverage? Why do some cultures embrace wine as a cultural expression while others see it simply as a beverage? Can fine wine actually be defined, or is it something subjective to be debated? Why is it so important to identify both the aroma and structure of wines when tasting? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Heller, Master of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights What was it about tasting Barolo for the first time that completely changed Sarah's understanding of wine complexity? How does Nebbiolo grown on clay soils in Piemonte create a sense of density and structure that feels different from Tuscan Sangiovese? How has Attilio Scienza's perspective on synesthesia shaped Sarah's approach to wine education? Why does Sarah believe wine should be understood as a cultural artifact rather than just a beverage? How does the ancient figure of Bacchus in Ovid's Metamorphoses reveal wine's power for both chaos and redemption? Why does Sarah feel that studying wine deeply increases enjoyment? How do different cultures respond differently to studying wine before enjoying it? What is Sarah's pragmatic definition of a fine wine? How did Sarah train for the Master of Wine tasting exam? Why did Sarah design the Elements glass collection around fire, water, air, earth, and balance instead of grape-specific shapes? Why does Sarah see wine education and global exchange as a two-way dialogue?   About Sarah Heller Sarah Heller MW is an internationally acclaimed wine expert and visual artist whose work explores the cultural history and multi-sensory experience of wine. She is the Italian wine reviewer for Club Oenologique, Faculty of the Vinitaly International Academy and Wine Editor for Asia Tatler. Sarah has co-hosted the series Wine Masters and Wine Masters Class and has collaborated with Lucaris Crystal on a line of hand-blown glasses.       To learn more, visit https://www.nataliemaclean.com/379.

Why is spitting essential if you want to taste wine seriously? What made Hong Kong's wine boom in 2010 feel both extravagant and generous? Does formal wine tasting language strip the emotion out of wine writing? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Heller. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did Sarah's wine career almost end before it began? Why did her accident in southern France strengthen her commitment to the wine industry? What was it like to represent a restaurant alone at age 20 at the world's largest wine trade fair? How did an early lesson about spitting wine become a memorable introduction to professional wine culture? What's the difference between wine marketing and wine education? What made Hong Kong's wine scene during the 2010s feel both extravagant and unusually generous? How did Burgundy tastings in Hong Kong highlight the intersection of rarity, money, and shared passion? How did Sarah's fine art training at Yale shape the way she thinks about wine? What inspired her to move beyond traditional tasting notes to creating visual tasting notes? Why does Sarah believe conventional wine descriptors can feel sterile? How do shape, color, mood, and texture form the foundation of her visual tasting method? How does the shape of a wine differ between a plush Australian Shiraz and a structured Barolo?   Key Takeaways Why is spitting essential if you want to taste wine seriously? Sarah: You're really meant to spit when you try wines. There was a little bit of a macho culture around it, like, oh no, real, real, real people don't spit. And I was like, I don't know, that doesn't seem very smart. But, there I was. And so by the end of the day, the people who had been assigned to take me under their wing were decanting me into a taxi. I made it safely home, thank goodness. What made Hong Kong's wine boom in 2010 feel both extravagant and generous? Sarah: Something about Hong Kong that I think distinguishes it, certainly from the UK collector scene, which was sort of my reference point to a certain degree, is that people open their bottles. I mean, some people have generational collections, but most people this was the collection they started. They can remember starting it and they want to share it with people. Obviously showing off is part of it, there's no denying that. But there's also an incredible spirit of generosity in wanting to share these incredible treasures that you have in your cellar with everybody around you, with the people that you care about. Does formal wine tasting language strip the emotion out of wine writing? Sarah: After having finished the Master of Wine, which is very, very much a bounded problem. You have to accept that this is the way that things are done. It's very directed and clear, which I think is useful if you're trying to create a standardized certification. But having got out on the other side of that and broken my writing style down so that it was as objective as possible and as simple and direct as possible, I was just a bit done with it. I don't want to talk about red versus black fruit. It had become sort of sterile at that point for me. It's not that I don't think people should study that, but it was just the phase that I was in, and I wanted to figure out what my voice was going to be.   About Sarah Heller Sarah Heller MW is an internationally acclaimed wine expert and visual artist whose work explores the cultural history and multi-sensory experience of wine. She is the Italian wine reviewer for Club Oenologique, Faculty of the Vinitaly International Academy and Wine Editor for Asia Tatler. Sarah has co-hosted the series Wine Masters and Wine Masters Class and has collaborated with Lucaris Crystal on a line of hand-blown glasses.       To learn more, visit https://www.nataliemaclean.com/378.

Should wine competitions give judges the option to say that none of the wines in a category deserve a medal? Why have some classic regions become inaccessible while others remain within reach for wine drinkers? What does it mean for a wine to gain wisdom as it ages? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Neal Hulkower, a PhD rocket scientist, who has just published his first book, Grape Explications. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Neal Hulkower's terrific new book, Grape Explications. 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 three people randomly from those who contact me. Good luck!   Highlights What was one biostatistician's objection to the way wine competitions were scored? Why does Neal fundamentally disagree with the view that some judges' opinions should carry more weight? What are the Power of None and the Stars and Bars method and how do they change the way judges assess competitors? Why did Neal apply these ranking methods to historic tastings like the Judgment of Paris, and what did the results reveal? What did revisiting his tasting notebooks from the 1960s and 1970s reveal about wine prices, aging, and accessibility? How did Neal set a personal ceiling on wine price, and how does that shape what he considers drinkable? Why have some classic wines remained attainable while others are now priced out of affordability? How did opening a carefully chosen older bottle reinforce Neal's belief that wine can gain wisdom as it ages?   About Neal Hulkower Neal D. Hulkower is an applied mathematician and freelance writer living in McMinnville, Oregon. His first contributions to a wine publication appeared in the early 1970s. Since 2009, he has been writing regularly about wine-related topics for academic, trade, and popular publications including the Journal of Wine Research, the Journal of Wine Economics, American Wine Society Wine Journal, Oregon Wine Press, Practical Winery & Vineyard, Wine Press Northwest, the Slow Wine Guide USA, and The World of Fine Wine and on wine-searcher.com, trinkmag.com, and guildsomm.com. Neal is a member of the American Wine Society, the American Association of Wine Economists, and the Circle of Wine Writers. His first book, Grape Explications, was released in 2025. He can occasionally be found pouring some of Oregon's finest in a tasting room at the top of the Dundee Hills.           To learn more, visit https://www.nataliemaclean.com/377.

How can a single bottle of wine completely change your understanding of what wine can be? What makes a wine so remarkable that you can almost taste it again in your memory decades later? Why are people drawn to tasting notes even when words can never fully capture the experience of tasting and smelling wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Neal Hulkower, a PhD rocket scientist, who has just published his first book, Grape Explications. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Neal Hulkower's terrific new book, Grape Explications. 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 three people randomly from those who contact me. Good luck!   Highlights What surprised Neal most when he reread five decades of his own wine writing while compiling Grape Explications? How has his palate, perspective, and choice of writing topics evolved throughout his life? Why did self-publishing matter so much to Neal? How did Neal's first experience with wine shape his early expectations of wine? How did tasting classified growth Bordeaux as a college student completely reset his understanding of what wine could be? How did the Duncan Hines Memorial Bon Vivant Fellowship turn academic milestones into structured wine rituals? Why did Neal choose a 1959 Steinberger Trockenbeerenauslese to mark his PhD, and what made that bottle unforgettable? How did keeping meticulous notes help Neal develop his palate and his writing voice? What pushed him to leave academia for industry? Which emerging wine regions was Neal exposed to through moving across the US? What changed when Neal left a high-level technology career to become a freelance wine writer? How has Neal merged his two passions, wine and mathematics?   About Neal Hulkower Neal D. Hulkower is an applied mathematician and freelance writer living in McMinnville, Oregon. His first contributions to a wine publication appeared in the early 1970s. Since 2009, he has been writing regularly about wine-related topics for academic, trade, and popular publications including the Journal of Wine Research, the Journal of Wine Economics, American Wine Society Wine Journal, Oregon Wine Press, Practical Winery & Vineyard, Wine Press Northwest, the Slow Wine Guide USA, and The World of Fine Wine and on wine-searcher.com, trinkmag.com, and guildsomm.com. Neal is a member of the American Wine Society, the American Association of Wine Economists, and the Circle of Wine Writers. His first book, Grape Explications, was released in 2025. He can occasionally be found pouring some of Oregon's finest in a tasting room at the top of the Dundee Hills.           To learn more, visit https://www.nataliemaclean.com/376.

Why did this author start the book with tasting, rather than history, regions or grapes? Was that because you wanted to get right into the sensory experience, rather than maybe some of the drier knowledge? Why is your experience of what tastes good as personal as a fingerprint? When it comes to wine, what do you mean by structure? Why are these important, these structural components? Do you think they matter more than identifying that, that wine's from Burgundy, that wine's from Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito, author of Smart Mouth: Wine Essentials for You, Me, & Everyone We Know. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. 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 three people randomly from those who contact me. Good luck!   Highlights Why does our first impression of a wine's aroma matter more than we realize Why did Jordan ultimately walk away from the Master Sommelier service exam? How did the title Smart Mouth come together and capture the spirit Jordan wanted for the book? Why did Jordan choose to begin Smart Mouth with tasting instead of regions, grapes, or wine history? Why does Jordan see point scores and rigid wine hierarchies as a form of ego rather than a useful guide for drinkers? How do different people visualize or conceptualize wine while tasting? How does Jordan's concept of wine personas differ from traditional tasting language? What does the TALL framework explain about wine structure? How can simple sensory exercises help drinkers identify tannin, alcohol, acidity, and earth-driven flavors with confidence?   About Jordan Salcito   Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also published her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press.         To learn more, visit https://www.nataliemaclean.com/375.

What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. 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 three people randomly from those who contact me. Good luck!   Highlights How did Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?   About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.         To learn more, visit https://www.nataliemaclean.com/374.

What goes into creating a successful international wine brand that tells a story before the bottle is even opened? What does it look like to build a young wine brand vintage by vintage? What makes Bordeaux such a hard place to break into as an outsider? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Namratha Stanley, author of the new memoir Vineyard Melody. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Namratha Stanely's terrific new book, Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. 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 three people randomly from those who contact me. Good luck!   Highlights What was it like arriving alone in rural Margaux for an internship? What made Namratha push through fear, exhaustion, and the pressure of a visa dependent on work? Why is the French concept of terroir so powerful in understanding the connection between place, identity, and wine? Why did Namratha make the decision to build her own wine brand instead of becoming an agent for existing wineries? How did the name and branding for Solicantus come together, and what influenced these choices? How did a single LinkedIn message lead to Solicantus wines being listed with the LCBO in Canada? What did the first international sale feel like after years of uncertainty and effort? Why is Namratha passionate about building philanthropy into her wine and book business? How did reuniting with her daughter in France mark a turning point for Namratha?   About Namratha Stanley Namratha Stanley is the debut author of Vineyard Melody, a memoir chronicling her personal and professional transformation. Once confined to a patriarchal household in India, where she was barred from working, she broke free from marital violence and moved to France in 2017 to pursue a Wine MBA. She went on to found Wine Equation, a Bordeaux-based wine merchant company, and created Solicantus, her signature wine brand now distributed in five countries. Today, she serves as Program Director at INSEEC (Omnes), mentors women and students, and donates part of her wine sales to support children's education in India. Her journey—from traditional housewife to entrepreneur—has been featured in Forbes, Decanter and many other magazines. Namratha lives in France with her daughter and two cats, continuing to write and grow her wine business.       To learn more, visit https://www.nataliemaclean.com/373.

How can a wine story rooted in darkness leave you feeling hopeful about your life? Why is France such a symbol of freedom, possibility and reinvention for her? How can discovering France through art, cinema, and wine become an escape into a completely different world? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Namratha Stanley, author of Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Namratha Stanely's terrific new book, Vineyard Melody: How One Woman Rebuilt Her Life, One Grape At A Time. 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 three people randomly from those who contact me. Good luck!   Highlights Which childhood moments shaped Namratha's sense of courage and adventure and understanding of injustice? What is Vineyard Melody about and how does it differ from other wine and reinvention stories? Why did Namratha feel compelled to write this book despite the risks of telling her truth? What early warning signs in her marriage did Namratha only recognize in hindsight? How did the system ultimately fail to protect Namratha and how did learning French become an act of survival? Why did the language prove so valuable when an unexpected job opportunity in Paris arose? How did ridicule and resistance at home strengthen her resolve to pursue independence through work? What was it like to arrive in Bordeaux for her wine MBA? What did seeing the Eiffel Tower and having her first meal in Paris symbolize about freedom and possibility? Why did Namratha ultimately decide that leaving India permanently was the only path toward rebuilding her life and identity?   About Namratha Stanley Namratha Stanley is the debut author of Vineyard Melody, a memoir chronicling her personal and professional transformation. Once confined to a patriarchal household in India, where she was barred from working, she broke free from marital violence and moved to France in 2017 to pursue a Wine MBA. She went on to found Wine Equation, a Bordeaux-based wine merchant company, and created Solicantus, her signature wine brand now distributed in five countries. Today, she serves as Program Director at INSEEC (Omnes), mentors women and students, and donates part of her wine sales to support children's education in India. Her journey—from traditional housewife to entrepreneur—has been featured in Forbes, Decanter and many other magazines. Namratha lives in France with her daughter and two cats, continuing to write and grow her wine business.       To learn more, visit https://www.nataliemaclean.com/372.

How did winemakers first figure out how to remove alcohol from wine without destroying it? Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How was the German winemaker, Carl Jung, a pioneer in the field of no and low alcohol wine? Why is the reverse osmosis process better suited to small alcohol adjustments rather than full dealcoholization? How has the spinning cone column become one of the most effective tools for removing alcohol from wine? Why is it so challenging to preserve flavour and aroma in non-alcoholic wines? Why are low alcohol wines often more successful than alcohol free wines? How can vineyard and fermentation choices reduce alcohol while preserving wine character? Why do lower alcohol wines preserve a sense of place more successfully than fully de-alcoholized wines? How do beer producers have more technical options for making low alcohol products than winemakers? What is the connection between alcohol and mouthfeel? Why is Sauvignon Blanc often the most successful base for alcohol free wine? How does Wes envision the future of non alcoholic wine?   Key Takeaways How did winemakers first figure out how to remove alcohol from wine without destroying it? The story goes that Carl Jung was somewhere in India, in the Himalayas, and he noticed that water boiled at a lower temperature and started thinking about, oh, well you know, they had a family winery and I wonder if we can take ethanol out if we boiled it at a lower temperature. Understanding, of course, classic distillation ethanol boils at around 70-something degrees and water would boil at 100. So you could boil your ethanolic solution, remove the ethanol, trap it on this side, leave your water here or whatever solution you have your ethanol in, and then keep the ethanol. That's classic distillation. Normally we keep the distillate, we keep the alcohol, and get rid of what we've taken it out of. Now we want to keep what we've taken it out of and get rid of the ethanol. So that was the whole premise behind vacuum distillation. Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? When that wine comes off the spinning cone column, it's not a pleasant drink. It's extremely acidic. You've concentrated the acids by about a third, and as well, you've lost all the flavor. Also the flavor that balances out all that acid is gone as well. We need to do a lot of work in building that back up. We should use more tools that we have to try to build some of these up, to build flavor. Now, of course, from the economics behind this, these are not expensive products. So we can't just whack everything in there and hope for the best. We have to have some judiciousness when it comes to how much these things cost and how much you can add, and how we can do this to recover what we've taken out and put back so that it's more cost effective. This is all part of the research that we're working on. Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? When the yeast eat the sugar in the grape juice, those sugars are all attached to all kinds of other chemical compounds. The yeast come along, they eat the sugar, and release the flavor compound. And so those fermentation products, most of them are esters and organic acids. Now the esters are the really pretty things that we smell, all the fruity flavors. And the organic acid portions of those, they're less appealing. Now, when you put those through the dealcoholization machine, the spinning cone column in particular, you get the stinky stuff staying, and you get the nice stuff going. Within Sauvignon Blanc, you lose the acetate, but actually three-mercaptohexanol smells lovely. It smells like passion fruit, and so that stays. Where if your wine doesn't have thiols, something like Chardonnay, which is much lower in thiols, you don't get that retention of that character.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/371.

What really happens when the world's most expensive wines are tasted blind, without their labels or reputations? Why is the Len Evans Tutorial considered such a valuable experience in the wine world? How did Grenache go from a filler grape to one that producers take seriously? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did a curiosity for astrophysics shape Wes's mindset as a wine researcher and sensory scientist? Why does Wes believe that the more you learn about wine, the more you realize how little you know? Why does Wes see scientific research and hands-on winemaking as complementary approaches? What role did the Len Evans Tutorial play in shaping his palate and wine judging standards? What is it like to taste hundreds of benchmark wines blind, including Domaine de la Romanée Conti? How did Wes's internship at Château Léoville Las Cases reveal the depth of precision and investment behind elite Bordeaux wines? What drew Wes to McLaren Vale and how did the region reshape his priorities as a winemaker? Why was Grenache long treated as a filler grape in McLaren Vale? How does sensory science work to eliminate bias? Why are trained professionals often excluded from traditional sensory panels? What kinds of unconscious bias can labels, color, and context introduce when tasting wine? How does pivot profiling allow winemakers and sommeliers to use their technical language productively? What's behind the rapid improvement in no and low alcohol wines?   Key Takeaways The current vintage of the Romanée-Conti Grand Cru, or that vineyard, is about $15,000 on release. They're not wines that are generally bought and drunk. They're bought as investments. And they're kind of these holy grail wines that you would never get a chance to see otherwise. And not only is it great to taste them, but you taste them blind. The Len Evans Tutorial is a one-week immersive tasting session with the world's greatest wines. Not just Australian wines. You have a bracket of Pinot Noir, and within that, you've got DRC and you've also got all of the great Australian examples as well. It's meant to set your benchmarks for what is the world standard and what is the Australian standard. Historically, Grenache was the filler in blends. Grenache loves the heat so you can leave it out in the vineyard. The Shiraz has to come in first. "We'll get the Grenache later when we have some space in the winery." It was used to fill up the blends. It had lots of flavor. It always had lots of alcohol as well. Then around 2010, a few producers started saying, we've got some pretty good resource here. Maybe we should think about investing a bit more time and effort into what we've got with Grenache.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/370.