Show Notes
If your wearable device knows your cortisol level, your heart rate, and the ambient light in your dining room, should it also choose the perfect wine for you? The Romans raved about Falernian. The Georgians were fermenting in clay vessels eight thousand years ago. Could AI finally let us taste what they were drinking? Conversely, can AI write an accurate tasting note for wine still in the bottle before a single human lifts the glass? When every appellation is covered, every vintage scored, and every back label written by an algorithm, what is a wine writer actually for? You're going to discover the stories and tips that answer those questions in this episode of the Unreserved Wine Talk podcast. I'm going solo rather than interviewing a guest, as I'd like to share these thoughts that have been on my mind. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.
Highlights What first drew Sarah toward Champagne, and why did the region capture her imagination so strongly early in her wine journey? How does Champagne's chalk soil influence vine behavior and the overall character of the wines produced there? Why does the concept of terroir in Champagne depend as much on blending decisions as on vineyard origin? How do reserve wines shape the consistency and identity of non-vintage Champagne? What role does dosage play in balancing acidity and texture in finished Champagne? Why do some producers choose to eliminate dosage entirely, and what stylistic risks does that decision create? How does extended lees aging transform both aroma and texture in traditional method sparkling wines? Why has grower Champagne gained so much attention over the past two decades? How do small grower producers approach vineyard expression differently from the large Champagne houses? What tasting clues help distinguish Champagne made primarily from Chardonnay, Pinot Noir, or Meunier? Why do many Champagne producers still rely on blending across villages rather than highlighting single vineyards? How does the Champagne region continue adapting to climate change while preserving its traditional style? Why does Champagne remain one of the few wine regions where blending is considered the highest expression of craftsmanship?
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