A wine podcast bringing the joys of wine to wherever you are in the world. This is the place for fun, casual wine conversations, with tips, wine facts and wine tasting to inspire your next bottle of wine or vineyard visit. Listen to Winemakers, Sommeliers and Master of Wines who share their extensive knowledge, talking about wine regions and their terroir, their favourite wine pairings and winemaking techniques. This podcast is ideal for anyone starting their wine journey and studying WSET level 1 and 2 or just some great revision for those of you going even further. So grab that wine glass and lets get stuck in!
Episodes
4 days ago
4 days ago
In this episode, we return to the high Andes of Argentina with winemaker Thibaut Delmotte of Bodega Colomé to uncover the evolution of Malbec at extreme altitudes. Discover how altitude, climate, and vineyard practices shape Colomé’s flagship wines, and learn about Thibaut’s exciting personal project: Familia Delmotte.
We also dive into Bonarda, explore the stylistic transformation of Argentine wine over the past two decades, and learn how Colomé became not only one of the most celebrated wineries in the world (5 times included in The Worlds 50 Best Vineyards), but also one of the most remote.
Plus, find out what it takes to get there and why it’s worth the journey, especially for a visit to the breathtaking James Turrell light museum.
This is a must-listen for anyone passionate about South American wine, high-altitude terroir, and off-the-beaten-path wine travel.
Episode Guide (Chapters)
02:25 – The evolution of the Estate Malbec over 23 vintages
04:12 – Differences between low-altitude and high-altitude Malbecs
06:45 – Shifts in winemaking: lighter oak, earlier picking, softer extraction
08:12 – Influence of El Arenal (2,600m) and Altura Máxima (3,111m) terroirs
09.05 - Tasting the Colome Estate Malbec 2022 £24.95 Hay Wines
09:48 – Post-2018 philosophy shift: fresher style and climate adaptation
11:21 – How altitude impacts acidity, tannins, and fruit expression
13:05 – Mendoza vs. Calchaquí Valley vs. Patagonia Malbecs
14:52 – Malbec vs Pinot Noir: a grape of terroir?
16:11 – Why Argentina’s diverse Malbec styles need better communication
17:30 – Natural winemaking, carbonic maceration and stem use with Malbec
18:50 – Thibaut’s side project: Familia Delmotte begins
20:14 – Growing Garnacha, Syrah, Mourvèdre and Marsanne in Salta
21:30 – Sauvignon Blanc + Marsanne: blending freshness with honeyed texture
22:10 – Bonarda in Argentina: styles, history and best expressions
23:47 – Recommended Bonarda wines: Emma (Zuccardi), Altos Las Hormigas ‘Colonia Las Liebres’
26:25 – Meeting Donald Hess and the founding vision of Colomé
28:00 – Building a winery with no electricity or paved roads
29:25 – Blind tasting honesty: the birth of Colomé’s drinkability focus
30:38 – From 4–5 years to 20: Thibaut’s lasting legacy in Salta
31:50 – Being named Top 50 World’s Best Vineyards (x5)
33:10 – Keys to Colomé’s success: team longevity and shared philosophy
34:30 – The James Turrell Museum at Colomé: light, perception, magic
41:00 – How to visit Bodega Colomé: logistics from Salta to Cafayate
42:20 – Planning a wine trip: from paved roads to moonlike landscapes
43:30 – Day visit or boutique hotel stay? Best way to experience Colomé
45:50 – Salta wine travel loop: Cafayate – Colomé – Cachi – Cuesta del Obispo
47:05 – Why wine travel in Salta is an unforgettable sensory journey
48:12 – Final reflections: landscape, altitude, authenticity and people
50:14 – A glass of Torrontés by the pool at Colomé: pure magic
📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk
📸 Follow on Instagram: @eatsleep_winerepeat
🎥 YouTube Channel: Eat Sleep Wine Repeat
🌐 More content: www.eatsleepwinerepeat.co.uk
Until next time – cheers to you!
THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday May 26, 2025
Monday May 26, 2025
Welcome back, wine friends! Today we’re heading high into the Andes – literally – to explore one of the most breathtaking wine regions on Earth: the Calchaquí Valley in Salta, Argentina, home to Bodega Colomé, the oldest continuously operating winery in the country, with roots dating back to 1831.
Joining us is Thibaut Delmotte, winemaker at Colomé, to talk about crafting wines at extreme altitudes – some vineyards reaching over 3,000 meters above sea level! We explore how altitude affects grape growing, the unique challenges and benefits of Salta’s high desert terroir, and how Colomé balances tradition with innovation.
From Malbec and Torrontés to the remarkable Altura Máxima Vineyard at 3,111 meters, this episode is a deep dive into high-altitude winemaking, biodynamic farming, and what it means to make expressive wines in one of the world’s most remote regions.
This is a must-listen for anyone curious about South American wine, sustainable viticulture, and the magic of mountain-grown grapes.
Episode Guide (Chapters)
01:02 – Meet Thibaut Delmotte, winemaker at Colomé
02:48 – Colomé’s founding in 1831 and its early vineyard history
05:34 – Commitment to ancestral and sustainable winemaking practices
06.31 - 170 year old old vines
08:18 – Fighting phylloxera and vineyard management in the region
10:50 – Rootstock decisions and adapting to terroir
13:25 – Harvesting: selecting plants one by one
15:48 – Distinct terroirs: different altitudes and soils
18:16 – Short-cycle varietals: Sauvignon Blanc, Pinot Noir, and Malbec
21:01 – Bird protection in Pinot vineyards
23:37 – Achieving balance between ripeness and typicity
26:13 – The role of recording and analysis in the vineyard
28:55 – Challenges of low rainfall in the region
31:32 – The uniqueness of the Calchaquí terroir
32.45 - The Queen grape of Salta: Torrontes
33.13 - Discussing Criolla Varieties, which you can listen to deeper in Ep 210 with Master or wine Amanda Barnes
34:25 – Saline soils of the region and Torrontes’ resistance
36:25 – Sunlight and temperature balance to preserve aromas
39:09 – Torontés characteristics: persistence and great acidity
41:25 – Evolution of acidity in the wines
43:55 – Vineyard block management and planning
41:36 – Tasting the Bodega Colomé Estate Torrontés £14.60-£16.50 Vinvm, Hik Wine Merchants
44.32 - Perfect food pairings for this wine
48:12 – The three different varieties of Torrontes
📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk
📸 Follow on Instagram: @eatsleep_winerepeat
🎥 YouTube Channel: Eat Sleep Wine Repeat
🌐 More content: www.eatsleepwinerepeat.co.uk
Until next time – cheers to you!
THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday May 19, 2025
Monday May 19, 2025
Hello wine friends, and welcome back! This week we dive into Part Two of my conversation with Ernst Loosen of Dr.Loosen. If Part One was all about Riesling royalty, this one is for the Pinot aficionados. While Ernie is globally known for his Riesling, he’s also been quietly and passionately cultivating a deep connection with Pinot Noir from Germany’s rolling hills of the Pfalz with Villa Wolf, to the expressive soils of Oregon’s Willamette Valley at Appassionata Estate, and now into the sacred vineyards of Burgundy itself with Perron de Mypont.
In this episode, Ernie shares why Pinot Noir captured his heart, the styles he’s chasing, and what makes Pinot from the Pfalz, Oregon, and Burgundy so distinct.
Stick around until the end, Ernie doesn’t hold back when it comes to sharing his truth.
If you want to skip ahead:
02.24: Origins of Villa Wolf – Established in 1996 to focus on Pinot varieties in Pfalz
03.30: Pinot varieties have centuries of tradition in the Rhine and Pfalz regions
04.30: Aged Pinot Noir and Riesling share similar aromas – “sous bois” character
05.00: Use of “Pinot Noir” vs. “Spätburgunder” depending on export market
07.00: Tasting and discussing the Villa Wolf Pinot Noir 2022 £12.95 Cheers Wine Merchants
11.30: Comparing German clones with French
14.00: Comparing the terroir Pfalz vs. Mosel
17.00: Why Pfalz is nicknamed “Tuscany of Germany”
20.00: Introducing Loosen's Oregon project: Appassionata Estate
22.00: Appassionata named after Beethoven’s passionate composition
22.30: Wines aged longer before release, unlike typical U.S. practice
24.00: Volcanic soils require longer aging before release
26.30: Longest-aged wines come from basalt-rich plots
28.00: Ernst acquisition of the Vieux Château de Puligny-Montrachet in 2019 and it’s history in Burgundy
30.32: The style of Pinot Noir that Ernst is crafting
32.30: Whole bunch fermentation vs destemming
34.43: Stem use in winemaking: positives and negatives
36.30: Ernst’s oak philosophy with Pinot Noir
39.30: Ernst favors 2019 Burgundy vintage and 2014 in Oregon
41.30: Winemaking focus to avoid high alcohol styles
42.30: Ernst speaks his truth: Low yields in this current climate does not just mean a better wine
46.24: Where is the world Ernst would want to plant next
47.45: Most memorable Pinot: Domaine Armand Rousseau 1969 Chambertin
49.00: Ernst’s advice for the next generation of winemakers
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday May 12, 2025
Monday May 12, 2025
Hello wine friends, and welcome back! Today’s guest is none other than Ernst Loosen - widely regarded as Riesling royalty and the visionary behind Germany’s legendary Dr. Loosen estate in the Mosel Valley.
In this episode, we dive into Ernst’s bold reimagining of Mosel Riesling, including an extraordinary 27-year lees-aged wine experiment that continues to evolve and amaze. We explore what makes Riesling so uniquely expressive in the Mosel’s slate soils, cool climate, and dramatic river bends, and how Ernst has helped shift global perceptions of the grape - from sweet to serious.
From reviving his grandfather’s dry wine traditions to employing lees aging, oak fermentation, and extended maturation, Ernst shares how he crafts age-worthy, structured wines. With a global perspective shaped by work in Washington State (Chateau Ste. Michelle), Australia’s Clare Valley (Jim Barry), and beyond, he compares Riesling styles across continents and spotlights an unexpected collaboration with Spain’s Telmo Rodríguez, a skin-fermented dry Riesling you won’t see coming.
This is a rare, in-depth conversation with one of Riesling’s greatest modern champions. A journey through time, terroir, tradition, and transformation.
If you want to skip ahead:
03.00: Ernie’s accolades and biography
04.00: Taking over the family wine business in 1987
06.00: Vision for business: improve wine quality with indigenous yeast, better selection.
08.00: Tough decisions managing old estates, including employee retention in 1987 harvest.
09.30: Focus on leftover grapes during the harvest as an innovative solution.
10.00: 1987 vintage turned out well despite early challenges.
16.00: Discussing the 1981 Wehlener Sonnenuhr ‘Indutiomarus’ Riesling left on lees for 27 years.
18.00: History influences winemaking practices, referencing Mosel's 1800s Rieslings. (some of the most expensive wines of the world a that time)
20.00: Historical winemaking methods, like barrel aging and long ageing and this influence on wine style now.
23.00: Discussing and tasting the 2021 Wehlener Sonnenuhr Grosses Gewächs Riesling made from 100+ years old vines. £33 Lay & Wheeler
30.00: Wine label confusion is a global issue, not just German or French labels.
33.00: “Dry” label helps consumers unfamiliar with terms like GG: Grosses Gewächs.
34.00: Dr. L label’s success lies in simplifying for consumers, especially the UK market.
38.00: Riesling excels in single vineyards, highlighting terroir differences.
41.00: Mosel’s unique terroir, steep slopes, and river create ideal Riesling conditions.
45.30: Slate warms the soil, conserving heat during cool nights.
49.00: Dr Loosen GG Reserve style: at least two years in barrel for broader mouthfeel and riper fruit.
49.30: Rieslings from different regions maintain unique characteristics. Meet EROICA from Washington and LOOSENBARRY from Claire Valley.
52.30: Washington Riesling maintains moderate alcohol despite high sugar ripeness.
54.30: Pushing boundaries with Telmo Rodríguez, producing an Orange skin contact Riesling in Rioja barrels: Ernst Loosen & Telmo Rodriguez Graacher Himmelreich Riesling
56.00: Riesling’s global future holds potential with numerous ongoing projects.
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday May 05, 2025
Monday May 05, 2025
Welcome back, wine friends! In Part 2 of our journey through Chile’s Maule Valley, we’re staying put in the rugged, dry-farmed interior to uncover even more of its rich viticultural story. Returning guest Derek Mossman Knapp—co-founder of Garage Wine Co. and 2024 Old Vine Hero award winner—joins us again to spotlight Carignan (or “Cariñena”), a grape once overlooked in Chile that’s now at the heart of a heritage-driven revival.
In this episode, we dive into VIGNO, the groundbreaking collective Derek helped found, uniting passionate producers committed to old vine, dry-farmed Carignan. We explore how this movement is preserving tradition, terroir, and time through strict practices and deep respect for the land—and how it’s putting some of Chile’s most soulful wines on the global map.
It’s a rich, thoughtful conversation about legacy, collaboration, and the power of working with nature, not against it.
If you want to skip ahead:
02.40: Discussion of Carignan (Cariñena) and its role in the blend
04.27: Talking about and tasting the Cru Truquilemu 2019 - Vin Coqnito £58 (2018)
06.00: Vineyards' inheritance history helps trace vineyard origins
07.30: Small batch fermentation methods and neutral barrels
09.30: The value of separating lots and testing over vintages
11.00: Growing interest in Cru wine due to critical acclaim
14.25: Discussion of the Empedrado DO; coastal freshness
16.01: Clarifying Maule’s geography; part of Southern Chile
16.48: Climate differences in Maule vs. Santiago (seasonal shifts)
18.00: Alcohol and balance - challenging the UK’s fixation on lower ABV and bottle weight
19.00: Regenerative viticulture - using compost teas, no-till methods, and soil health trials
21.00: Myth of poor soils - overstressed vineyards are being replanted before reaching full maturity
23.30: Vineyard revival - greener canopies, improved shading, and resistance to heat
24.07: Certification challenges - paperwork burden limits organic certification for small producers
25.00: Verification vs. certification; Allan Savory’s philosophy on soil testing and real change
28.44: Is Carignan a “complete grape”, like Cabernet Sauvignon? Questioning completeness and relation to alcohol
29.00: Carignan initiative, collaborative DO for identity and quality; unique in Chile
30.33: Chile's bulk wine success created a consumer price ceiling
31.13: VIGNO labeling rules: VIGNO must be prominent on the bottle
32.11: VIGNO evolution: from 65% Carignan minimum to 85%
33.13: Vineyard collaboration: producers share technical knowledge
34.00: Baron Philippe de Rothschild joins VIGNO, signaling broader acceptance
35.55: Carignan vs País — where would Derek place his bet for the future?
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Apr 28, 2025
Monday Apr 28, 2025
Hello wine friends, and welcome back to another episode! Today, we’re taking a journey to Chile — but not just any part of it — to the Maule Valley's Secano Interior, a region that feels like a living history book. Here, it's less about polished, commercial wines and more about soulful, authentic expressions. There’s a strong movement to preserve heritage grape varieties and protect ancient vines, and I’m thrilled to be joined by someone who knows this better than anyone: Derek Mossman Knapp of Garage Wine Co.
Derek was recently honored with the prestigious Old Vine Hero Special Award for Overall Impact in 2024, recognizing his incredible contributions to old vine preservation, viticulture, and winemaking. As a founding member of VIGNO (Vignadores de Carignan) and MOVI (Movimiento de Viñateros Independientes), Derek is deeply committed to tradition, terroir, and artisanal winemaking. In this episode, we dive into the fascinating story of País — the very first grape to arrive in Chile in the 1500s — and explore what makes the Maule Valley such a special and historic place for wine.
If you want to skip ahead:
02.30: How Toronto native Derek Mossman Knapp ended up in Chile.
03.30: From hobby winemaker to starting an export wine business.
05.00: Partnering with small growers to make authentic wines.
08.00: Coastal Range terroir: granite soils and old vines.
10.00: Preserving rural food traditions like wheat milling.
11.30: Maule’s slower lifestyle rooted in agriculture.
12.00: Derek wins Old Vine Hero award.
14.00: Building a community around old vine viticulture.
15.00: Honoring Spanish heritage with grape naming.
16.30: Reviving País as Chile’s historic grape.
19.10: Tasting and discussing the Garage Wine Co. Revival Old Vine País 2021 (£17.95 - Currently £12.95 Slurp)
20.00: Praise for País as a fascinating wine with great interest despite its light style.
22.52: The difference between Maule Valley and the Secano Interior
23.51: Cauquenes known for concentration of old-vine País
25.00: Use of old País rootstocks for grafting new varieties like Cabernet Sauvignon.
26.30: Challenges of working with old, non-mechanized bush vines; need for focus and intention in the wine.
28.00: Plowing methods and regenerative farming; complex issues regarding irrigation and water management.
29.16: Mention of the low annual rainfall in Maule, with poor water retention in certain vineyards.
32.00: Fair compensation for workers and building a business around smaller, more focused projects.
33.00: Building a dedicated team to handle pruning, plowing, and harvesting; ability to pick on flexible schedules.
35.40: Hard work and passion required for wine production; a labor of love in the winemaking process.
36.00: Discussion of the future of Maule wine production on the global stage; challenges in the wine trade.
37.00: Wines that have differentiated themselves are faring better than those following trends; focus on quality over scale.
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Apr 21, 2025
Monday Apr 21, 2025
Hello and Welcome back Wine friends! In this insightful episode, we dive into the vibrant wine scene of Lisbon with the brilliant Libby Brodie — wine consultant, journalist, and presenter based in London. Founder of Bacchus and Brodie wine consultancy and wine columnist for City A.M., Libby brings her expertise and creative flair to the world of wine after a successful career as a theatre producer.
We chat about her recent mini-series The Lisboa Wine Tour, created in partnership with Vinhos de Lisboa, and available now on YouTube. Libby shares her fresh perspective, stories, and deep appreciation for Lisbon’s dynamic wine culture — from regional highlights to hidden gems.
Whether you're a seasoned wine lover or just curious about Portuguese wines, this episode is packed with inspiration and discovery.
If you want to skip ahead:
03.35: How a wine tasting sparked her passion in her twenties
05.45: Shifting from a theater career to wine during the pandemic
06.30: Lisbon’s charm and its welcoming, vibrant culture
07.00: Introduction to the Lisboa wine region and its Atlantic influence
09.10: The uniqueness and underappreciation of the Colaris DO.
13:30: The native grape variety Arinto and tasting of the Quinta de Sant’Ana Arinto 2020 (Caviste £35)
16:30: Quinta de Sant’Ana estate introduced — a 30 minute drive from Lisbon
19:45: Ideal food pairings for Arinto, including a perfect portuguese salted cod dish and an Arroz de Marisco
23:00: Quinta de Sant’Ana’s history and focus on family
25:30: Wines of Lisbon include 9 DOs — many close to the capital including Bucelas (famous region for Arinto)
28:00: Many wines labeled as Vinho Regional Lisboa for broader recognition.
28.30: Talking about and tasting the Arenae Ramisco 2015 (50cl) from Adega Regional de Colares (Hedonism £50)
30:21: The native red grape variety Ramisco from Colares DO
33.58: Perfect pairings with Ramisco including a traditional Portuguese stew
35:21: Adega Regional de Colares are the oldest co-op in Portugal
38:00: Introducing the smallest wine region in Portugal, the Carcavelos DO
39.30: Talking about and tasting the Villa Oeiras 7 years fortified (Stroud Wine £29 375ml)
40:30: The work that Villa Oeiras have done for this region that has almost disappeared
43:24: Pairing this wine with Pastel de Nata (Good in Bread)
46.30: Other native varieties such as Galego Dourado and Ratinho
50.57: A big push for the Vinhos de Lisboa to focus on native varieties
52.17: Leve wines: a low alcohol white wine
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Apr 14, 2025
Monday Apr 14, 2025
Hello wine friends. In this Champagne episode we go behind the bubbles with a rare insider’s look at the still base wines of Champagne—vin clairs. From tasting sessions at iconic houses like Perrier-Jouët and Maison Mumm to exploring the nuances of vineyard pruning and regenerative viticulture, this episode uncorks the raw beauty and complexity of Champagne before it sparkles. Expect wine history, expert insight, and travel tips for planning your own fizz-filled adventure.
If you want to skip ahead:
1.00: Travelling to Champagne from London
1.30: Pronouncing Reims, and the differences between Reims and Épernay
2.30: The four official pruning methods of Champagne
5.45: The history of Champagne
8.50: Tasting Vins Clairs Wines - what are they?
11.45: Maison Perrier-Jouët
14.00: The most interesting Vins Clairs comparing vines planted with cover crops
15.30: Comparing the same Vins Clairs base wine aged in stainless steel and foudre
16.00: Eating at Maison Belle Epoque
17.00: Maison Mumm
19.30: Comparing Chardonnay Vins Clairs to the Pinot Noirs
20.15: Mumm Cordon Rouge Brut NV
21.15: Mumm RSRV Blanc de Noirs 2014
22.09: The Loisium Hotel in Mutigny
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Apr 07, 2025
Monday Apr 07, 2025
Hello wine friends and welcome back! This is part two of our conversation with Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned luxury Mandarin Oriental.
Max is no stranger to opening some of the finest bottles on the planet, so I had to ask him: What are his five wines to try before you die? Before diving into Max's ultimate wine bucket list, we chat about underrated wine regions that deserve your attention, smart food and wine pairings, and the best way to speak to a sommelier to guarantee a great recommendation.
If you want to skip ahead:
01.44: Recommendations of wines from Eastern Europe
06.00: Oregon wine scene blends old and new styles
10.00: Best question to ask a sommelier revealed
11.00: Environment and mood affect how wine is perceived
14.30: Wine #1: Champagne Philipponnat Clos des Goisses 2008
15.30: Details on grape varieties and recent vintages
18.30: Premier cru status and underappreciated classification
19.00: Historical note: Clos des Goisses was the first-ever single-vineyard Champagne (1935)
19.53: Wine #2: Grower Champagne Ulysse Collin Les Perrières Blanc de Blancs
20.30: Winemaker Olivier Collin: lawyer turned Champagne grower
22.30: Small production commitment to affordability and authenticity
23.40: Cult following and connection to Cédric Bouchard & Jacques Selosse
24.00: Grower Champagnes gaining prestige—and higher price tags
24.30: Secondary market driving up prices—Maxim discusses restaurant pricing
26.30: Wine #3: Domaine Pierre-Yves Colin-Morey Meursault 1er Cru Les Perrières 2014
26.41: Burgundy's compactness and the interconnectedness of families in wine production
27.30: Family heritage of the Morey family and the grower/negociant model
28.56: Popularity of PYCM wines and their appeal in both private and restaurant sectors
29.39: Differences between reductive and oxidative winemaking styles in Burgundy
30.57: Pricing discussion on PYCM wines and their market value fluctuations
31.07: Wine pricing and the impact of vintage demand on final costs
32.30: Wine #4: Ridge Montebello 1998
34.42: Ridge Montebello’s history, including its connection to American wine heritage
36.00: Impact of high elevation on freshness and complexity in California wines
37.36: Ridge Montebello’s consistency and value compared to Napa wines
38.30: Judgment of Paris impact on Ridge Montebello and American wine recognition
39.10: Consistency and reasonable pricing of Ridge Montebello in comparison to Napa Valley
39.44: Discussion on wine value, with wildfires potentially affecting wine quality
40.30: Wine #5: Emidio Pepe Montepulciano d’Abruzzo 1990
40.35: Emidio’s commitment to traditional methods and aging wine for long-term storage
41.48: The challenge of Pepe’s business model, focusing on ideology over profits
43.30: Chiara’s focus on single-vineyard wines and modernization of production methods
44.00: Tasting wines from various decades, including 1990 vintage
44.30: Emidio Pepe's appearance at the tasting
45.00: Tasting notes on Pepe's wine
45.29: Final wine on the list, Maxim’s emotional connection to his grandfather's wine
46.30: Description of the natural wine-making process with PET bottles
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 31, 2025
Monday Mar 31, 2025
Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before!
Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles.
This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!
If you want to skip ahead:
02.00: Wine was always part of Maxim’s culture and daily meals.
02.30: Moving to London in 2016 led him to pursue hospitality.
03.38: Expanding into Sake, completing WSET Level 3.
04.11: Working with Natsuki Kikuya, a "Sake samurai".
07.00: Enrolled in a pilot WSET Level 3 sake course.
07.30: How sake production differs from wine.
08.30: Sake dates back 3,000 years, developed through Japanese monasteries.
10.00: Early sake production involved monks chewing rice to start fermentation.
10.30: Koji mold plays a crucial role in modern sake-making.
11.00: Water is essential, and Japan’s soft water impacts sake quality.
12.00: Japan’s geography and water softness contribute to sake’s texture.
14.00: Japanese water affects yeast activity, impacting aroma development.
14.30: Sake and ambient yeast for fermentation
17.00: Importance of acidity in sake fermentation
19.00: Factors influencing sake styles
20:00: The role of rice in sake production
22:30: Traditional brewing process in Japan
24:30: Umami and sake
26:30: Advances in rice polishing and sake refinement
29:00: Pride and precision in sake brewing
30:30: Sake polishing and competitions
31:00: Guinness record for polishing rice
32:00: The controversy of 0% polished sake
32:30: High-polish sake’s expensive process
32:58: Question on necessity of ultra-polished sake
33:00: Duration of sake fermentation
33:30: Technical nature of sake brewing
34:00: Comparison between sake and wine fermentation
34:30: Sparkling sake introduction
35:00: History behind sparkling sake’s creation
36:00: Champagne’s influence on sake production
37:00: Sake carbonation methods
37:30: Sparkling sake prices and techniques
38:45: Champagne makers turning to sake
39:00: Japan’s declining sake consumption
40:00: Government’s role in sake promotion
45.22: The different style of sake
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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