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 recipes? How did a recipe collected during a 1930s concert tour in Indonesia become the legendary Queen Mother's Cake, different from every other chocolate cake you've ever had? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of James Chatto's new book, Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. 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 makes the mint julep tradition at Oxford both fascinating and deeply complicated? Why did a simple rum drink discovered in Cuba become one of America's most iconic cocktails? What hidden history was uncovered behind the luxurious dish Lobster Newberg? How did a Bengali revolutionary leave a lasting mark on Japanese curry culture? What made Jan Smeterlin's chocolate cake unforgettable enough to become a royal favorite? Why does James believe food is such a powerful and lasting carrier of memory? Which story in the book seemed so improbable that James doubted it until the historical evidence confirmed it? What personal objects would James choose to display in a museum about his life?   About James Chatto James Chatto read English at New College, Oxford, before becoming an actor and musician; today, he is one of Canada's best-known writers on the subjects of food and drink. He has written seven books, including A Kitchen in Corfu, the best-selling A Matter of Taste (with Lucy Waverman) and two memoirs, The Man Who Ate Toronto and The Greek for Love. As a journalist, he spent decades as Toronto Life's restaurant columnist, Senior Editor of the LCBO's magazine, Food & Drink, and editor of harry magazine; his writing has appeared in dozens of publications in Canada, the U.S. and the U.K. A co-founder of the Canadian Culinary Championship, he is a Chevalier of the Confrérie des Chevaliers du Taste Fromage de France, and a Freeman of Corfu Town. He is a puppetmaker.         To learn more, visit https://www.nataliemaclean.com/392.

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 convent recipes? How did a chance conversation at dinner unexpectedly unlock hidden pieces of food history? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of James Chatto's new book, Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. 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 did James transition from acting and music into a career as a food writer? What did James learn from his godfather, Robert Morley, about why food writing is ultimately about people? What inspired James, Wendy, and their historian son to structure Acquired Tastes around real people who carried recipes from one culture into another? How did Renaissance Italians make lasagna with and why did James find the recipe so unexpectedly delicious? What memorable kitchen disaster turned a promising chocolate cake into something "dry as chalk"? Who was Maria Guyomar de Pinha and how did she become a key figure in Thai royal desserts? What do you need to know about the Thai dessert foi thong and its history? Why does James believe recipes certain recipes have survived for centuries? Who was Queen Bona Sforza and how did she influence Polish food culture? What coincidence connected James with a modern Italian wine importer whose hometown still preserves Queen Bona's legacy centuries later?   About James Chatto James Chatto read English at New College, Oxford, before becoming an actor and musician; today, he is one of Canada's best-known writers on the subjects of food and drink. He has written seven books, including A Kitchen in Corfu, the best-selling A Matter of Taste (with Lucy Waverman) and two memoirs, The Man Who Ate Toronto and The Greek for Love. As a journalist, he spent decades as Toronto Life's restaurant columnist, Senior Editor of the LCBO's magazine, Food & Drink, and editor of harry magazine; his writing has appeared in dozens of publications in Canada, the U.S. and the U.K. A co-founder of the Canadian Culinary Championship, he is a Chevalier of the Confrérie des Chevaliers du Taste Fromage de France, and a Freeman of Corfu Town. He is a puppetmaker.           To learn more, visit https://www.nataliemaclean.com/391.

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 alcohol dependence? How do some people drink heavily for years without developing the same dependence that others struggle to escape? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Charles Knowles, author of Why We Drink Too Much: The New Science of Alcohol. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Charles Knowles' new book, Why We Drink Too Much: The New Science of Alcohol. 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 When does alcohol shift from a social choice into biological dependence? Why can people with alcohol dependence end up drinking more for relief than for pleasure? How do certain environments become powerful craving cues? Why is being able to drink heavily without hangovers considered a major risk factor? Why do some people experience alcohol as intensely stimulating rather than merely relaxing? How did long-term studies of teenagers predict future alcoholism? Why is there still no meaningful genetic test for alcohol dependence? What behavioral signs can reveal a heightened vulnerability to problematic drinking? Why does alcohol dependence often appear in highly driven professions? Why does Charles believe that people with alcohol dependence can never safely return to drinking? What convinced Charles that he could never drink again? Why does Charles believe recovery depends on changing thinking patterns?   About Charles Knowles Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.           To learn more, visit https://www.nataliemaclean.com/390.

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 alcohol? Why is moderation impossible for some people? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Charles Knowles, author of Why We Drink Too Much: The New Science of Alcohol. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Charles Knowles' new book, Why We Drink Too Much: The New Science of Alcohol. 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 Charles' initial attempt at a memoir expand to explore the science behind why we drink alcohol? Why did Charles feel it was essential to present alcohol research without oversimplifying? Why does he reject both anti-alcohol evangelism? What can early experiences with alcohol reveal about future risk of developing a problematic relationship with it? How does alcohol act as a social lubricant for some people? What's the connection between human evolution and alcohol as the world's oldest and most widely used drug? What was alcohol's role in early human societies? What distinguishes alcohol dependence from gray area drinking? Which aspects of drinking increase the risk of developing a problematic relationship with alcohol? Why does the brain's reward system prioritize alcohol over other needs? What is the default mode network, and why does alcohol's ability to quiet repetitive negative thinking make it so reinforcing?   About Charles Knowles Charles Knowles is Professor of Surgery at Queen Mary University of London and a colorectal surgeon. He is author of the book "Why We Drink Too Much: The New Science of Alcohol" which was published by Macmillan in the UK, Commonwealth, US and Canada in January 2026. The book entwines his own journey with an understanding of the effects of alcohol in the body and brain, and how this informs rational approaches to stopping or moderating consumption.         To learn more, visit https://www.nataliemaclean.com/389.

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 cheesemonger? How does using a cheese iron reveal where a wheel of cheese is in its life? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Michael Finnerty, author of the terrific new book The Cheese Cure: How Comté and Camembert Fed My Soul. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Michael Finnerty's new book, The Cheese Cure: How Comté and Camembert Fed My Soul. 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 do so many people underestimate the physical labor and other demands behind life as a cheesemonger? How does using a cheese iron reveal where a wheel is in its life? Why can two wheels of the same Comté taste noticeably different? How do grading systems help protect cheese quality? Why do locally made cheeses sometimes outperform famous imported cheeses? What are the advantages of visiting a cheese shop over supermarkets and bulk retailers? How do cheesemongers tell the difference between a cheese that is flawed and one that is stronger than their taste preferences? What causes washed rind cheeses to develop those famously funky aromas? What made the Hervé Mons 1924 Bleu so unforgettable that Michael describes it as a narcotic cheese? Why should you always taste a cheese before buying it?   About Michael Finnerty Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.         To learn more, visit https://www.nataliemaclean.com/388.

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 about cheese that's similar to wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Michael Finnerty, author of the terrific new book The Cheese Cure: How Comté and Camembert Fed My Soul. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Michael Finnerty's new book, The Cheese Cure: How Comté and Camembert Fed My Soul. 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 do some wine and cheese pairings taste better together than alone? Why did a natural red wine collapse when paired with Camembert? How do acidity and bubbles transform rich cheese? How does cheese age differently from wine? Why do tyrosine crystals in aged cheese create both crunch and pleasure? Why can older cheeses develop surprising flavors like rum and raisin rather than simply becoming sharper or saltier? How do cheese appellations work, and why are names like Roquefort or Parmigiano legally tied to place? What is the difference between a cheesemonger and an affineur? How did Michael Finnerty's midlife pivot from journalism to selling cheese begin? Why did selling cheese feel more meaningful to Michael than covering wars, elections, and other major news events? What makes Borough Market special beyond the food itself?   Key Takeaways Why do some wine and cheese pairings taste better together than either one alone? I had tasted a medium bodied wine with some nice minerality that also had some savoury notes and some citrusy notes. When you paired it up with the Ossau-Iraty, which is a higher fat cheese, the two of them paired together, one lifted the other. It was just that perfect example of how when you hit a pairing right, when you're spot on, the wine is improved and the cheese improved. Both are lifted. Why do some wines collapse when paired with certain cheeses? So we were tasting a red, it was bright and fruity. And then we had some Camembert. And Camembert is a big cheese and it's a hard cheese to pair. It's more pungent than Brie. For me, it has a real garlicky side to it. It's always going to depend on where it is on its little journey in life. which is much shorter, obviously, than a bottle of wine's. But when you get a Camembert that starts to get riper, it is going to have a quite a punch and quite a garlicky taste. With this natural red and Camembert, both started to taste not very nice to be honest. What else do you think wine and cheese share that might surprise us? First of all, if people didn't realize that cheeses have appellations as well, which are granted based on applications that are made to a central authority. That comes with what the French call a cahier des charges, so kind of a manual on how to make the cheese. The first one having been in 1925, now there's loads of appellations. And they're not just French cheeses. Of course, things like Parmigiano are appellations as are raclette in Switzerland. You'll get some cheeses that like, for instance, Brie. Those are going to be loads of Brie, but there's only one Brie de Meaux, which is the appellation.   About Michael Finnerty Michael Finnerty is a cheesemonger, journalist, and author based in both London, UK, and Montreal. After almost 30 years of success and acclaim working for the CBC, BBC, and The Guardian, he found joy and a new life selling cheese at London's iconic Borough Market. Mike has a weekly column on Pénélope on Radio-Canada, works part-time at Global Montreal, but for most of the year, you can find him slinging cheese with the other mongers. Critically acclaimed, The Cheese Cure is his first book.       To learn more, visit https://www.nataliemaclean.com/387.

How did a world memory champion, a theatre director, a voice coach, a TV actor, and a professional magician all help one person win the World's Best Sommelier Competition? How do top performers use nerves and adrenaline to their advantage? What do high achievers do when they accomplish the dreams they've been chasing for years? 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 Why are narrative associations and humor often more powerful than rote memorization? What did a brutally honest voice coach help Gérard change about the way he communicated? Why did Gérard's near-perfect performance in Athens unravel? What was the hardest part of the Master of Wine journey for Gérard? How did studying The Economist help Gérard learn to think and argue in the style the Master of Wine exam demanded? What happened when Gérard achieved the last great title that had driven him for years? How did Gérard evolve when old methods were no longer enough? Why did writing his memoir become so important to Gérard? Why was a commemorative edition of Tasting Victory necessary?   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/386.

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.