Unreserved Wine Talk

Unreserved Wine Talk

The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feels to compete in the nerve-wracking World's Best Sommelier Competition, the shadowy underground of wine forgery, the zany tactics of a winemaker who hosted a funeral for cork, and more. Nestled in these colourful stories are practical tips on how to choose wine from a restaurant list, pair it with food and spot great values in the liquor store. Every second episode, Natalie goes solo with an unfiltered, personal reflection on wine. She'll share with you how it feels to be a woman in what is still a largely male-dominated field, her gut reaction to the latest health study that says no amount of alcohol consumption is safe and her journey in writing her next book. She'll reveal these vulnerable, sometimes embarrassing, stories with tipsy wit and wisdom that she's soaked up from 20 years of writing abo... Show More

Arvid Rosengren is one of the most merited sommeliers in the world, holding a range of competition wins and titles, the crowning achievement being the 2016 A.S.I. Best Sommelier of the World, a competition held every three years for candidates representing sixty countries. It tests theoretical knowledge, blind tastings of various beverages and practical service skills Born and raised in the south of Sweden, Arvid initially studied Nanotechnology Engineering but figured out half-way through that working with his true passion – food and wine – would be preferable to wearing a lab coat. After a brief time in Stockholm and a period at the Hotel du Vin in the UK, Arvid settled in Copenhagen, Denmark, where he spent the next six years growing from the floor sommelier of a busy restaurant to wine director for an ambitious group of almost a dozen establishments. Arvid was born and raised in Sweden and initially studied Nanotechnology Engineering, but decided to change his career path to food and wine. He has worked at several of the world’s best restaurants in Stockholm, Copenhagen, Britain and New York City. To learn more about the resources mentioned in this episode, visit the show notes.

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