What was it like to move to biodynamic wine farming at a time when hardly anyone was doing it? What crucial role do 100 adorable sheep play at the Benziger winery? How do biodynamic preparations that might seem a bit “woo” actually benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

Giveaway

Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. 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 three people randomly from those who contact me. Good luck!

Highlights

How did Chris’ grandfather transform his alcohol-importing business during Prohibition?

How did the Benziger Family Winery get started?

What does Chris love about the Benziger family property, and what fascinating history does it have?

How does the geology of the area influence Benziger wines?

What challenges did the Benziger family face during their first harvest at the new winery?

Why did the Benziger family transition to biodynamic farming practices years ahead of mainstream sustainability trends?

What crucial role do Dorper sheep and Highland cattle play at the Benziger winery?

How do biodynamic preparations that seem “woo” benefit the vineyard?

What are the benefits of biodynamic farming practices for vine health and wine quality?

Key Takeaways

The Benzigers were biodynamic pioneers in California. He quotes Gandhi: “First they ignored him, then they laughed at him, then they fought him, but then he won.” Today, in every single winery, particularly in Sonoma, Napa, Mendocino, Monterrey, and the counties that have very high prestige, every one of these wineries has some form of a sustainability program today.

The Benziger family eventually realized that sheep were the answer to their challenges. They got a big flock of a special type of sheep called a Dorper. Their little cloven hoofs push debris down, like leaves, eliminating mildew pressure, so no mildecides. They eat the grasses underneath the vine, eliminating the need for herbicides like RoundUp. And they fertilize as they go which helps with microbial growth.

Chris says that even though it sounds odd to be putting cow dung in a horn and burying it in the ground, they're making a plant probiotic. That manure attracts microorganisms in the soil, and they're just small enough that they can fit through a cow horn. This is unbelievably healthy for the plants.

In conventional farming, you water and feed the plant from the top. You're delivering everything at the surface so the roots stay at the surface. Biodynamics tells the vine, Hey, you’ve got to earn a living. We don't water or fertilize it. Now the roots do what they want to do, and go down into those different layers, find their own sources of moisture and nutrition, and that's how we get a better, more terroir-driven wine.

About Chris Benziger

Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.

To learn more, visit https://www.nataliemaclean.com/320.

What’s the important difference between dry wines and the dry feeling you get when tasting certain wines? Do all or even most wines taste better when they’re older? How can you make the most of a trip to Washington wine country?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hailey Bohlman

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

Highlights

What was Hailey’s experience with hosting her first virtual wine tasting during the pandemic?

How did Hailey get actor Kyle MacLachlan to do a virtual wine tasting with her tasting club?

Is there an overlap between Hailey’s wine career and her career in technical program management?

How does Hailey's background and passion for mathematics influence her approach to understanding and teaching about wine?

What's been the most challenging wine concept for Hailey to explain in her Wine 101 series?

What's the most mind-blowing scientific fact about winemaking that Hailey has learned?

Which wine myth does Hailey find herself debunking repeatedly?

Who were Hailey's most memorable podcast guests so far?

How can you make the most of a trip to the Washington wine regions?

Where is Hailey’s ideal place to have a glass of wine?

What does Hailey love about Domaine Philippe Vandelle Poulsard and Damsel Cellars Stillwater Creek Syrah?

Why does Hailey hate the idea of clean or fit wine?

Which wine would pair well with Hailey’s childhood favourite, microwave chicken pot pie?

Why does Hailey admire Brooke Delmas Robertson, winemaker at Delmas wines?

What are Hailey’s favourite wine gadgets?

If Hailey could share a bottle of wine with anyone outside the wine world, who would it be?

What message would Hailey want to share via a billboard in Seattle?

Key Takeaways

Hailey notes that one of the hardest wine concepts to understand is tannin, which gets confused with dry in the wine world. Tannins in red wines cause your mouth to feel dry like having a cotton ball in your mouth. When you say a dry wine, you're saying a wine with no sugar, nothing to do with the tannins.

The myth Hailey hears a lot is that all wines taste better when they're older. That's actually not true. You need to know which wines can age, but that's when you ask the experts. Shop at the small wine shops, ask the staff, ask winemakers and other experts.

Hailey advises to go for a variety of experiences and wineries when you visit any wine region. For eg. to make the most of a trip to Walla Walla, Washington, she suggests visiting wineries with vineyard tours, such as Delmas. They will teach you about how they're growing the vines. Then look for a blending class like at at North Star winery. Then try a food and wine pairing, such as the one at Pepper Bridge. Visit both small and large wineries.

About Hailey Bohlman

Hailey Bohlman, is a wine enthusiast turned wine educator and founder of Cork & Fizz with the goal of making wine more approachable for everyone. By offering guided wine tastings, along with tips, recommendations and podcast, she makes wine fun and exciting!

To learn more, visit https://www.nataliemaclean.com/318.

Should you drink Champagne from a white wine glass or a flute? What is the ideal temperature range for serving Champagne? What might surprise you about the technical side of Champagne production?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of Press for Champagne: A Guide to Enjoying the World’s Greatest Sparkling Wine.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

Giveaway

Three of you are going to win a copy of his terrific book, Press for Champagne. 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 three people randomly from those who contact me. Good luck!

Highlights

Why does Chris prefer using a white wine glass instead of the traditional elongated flute for Champagne?

What’s the problem with clear glass bottles for Champagne?

What is the ideal temperature range for serving Champagne?

Which point in history does Chris consider to be the most pivotal moment in the development of Champagne as we know it today?

What might surprise you about the technical side of Champagne production?

Which notable contributions have women made in Champagne history?

What was the significance of the Champagne riots in 1911?

How did the Champagne region recover after the World Wars, and what were the lasting effects on the industry?

How does chalky soil contribute to the hallmark qualities of Champagne?

What’s the difference between the oxidative and reductive styles of Champagne?

Why don’t we hear more about reserve wines?

What was it like to drink decades-old Champagne, and how are the bubbles affected by aging?

What is dosage, and what is its role in Champagne production?

How can you plan the best trip to make the most of the Champagne region?

Key Takeaways

I’m all for the white wine glass for Champagne, Chris says, but I don't like flutes because you can't smell the wine. They're too thin to sense the aromas from the wine. I use tulip-shaped glasses and if you go to the Champagne region, you'll see these in use all over the place.

Chris says that temperature affects the texture of the wine and the bubbles. You wouldn't want it colder than it gets in your refrigerator. The point is to start at a cold temperature.

Chris says most people are surprised at how much work it takes to make a bottle of Champagne. It is very much a human-made product in that it requires a lot of separate steps done by hand.

About Christopher S. Ruhland

Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World’s Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.

To learn more, visit https://www.nataliemaclean.com/318.