EAT SLEEP WINE REPEAT: A wine podcast

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: [email protected]

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.

To download the transcript CLICK HERE

Welcome back to part 4 of our four-part series on the Finger Lakes wine region. Again I am joined by Richard Rainey, Managing Partner of Forge Cellars. He continues his reign of energy and gives us more information on Seneca Lake (the deepest, largest lake of the Finger Lakes). We will talk about why his wines have certain flavours and what the terroir has offered up. You will learn about a very surprising but amazing food pairing match for Riesling, along with conversations on petrol notes in Riesling, sustainable packaging etc! Enjoy!

If you want to skip ahead:

1.54: Talking about their naked bottles (their bit for sustainability)

5.02: Being included in The Wine Spectators top 100 wines of the year (twice)

6.53: The tough vintage 2018

8.09: The difference between Seneca Lake and the other two main lakes, Cayuga and Keuka.

13.04: The Lieu-dits of Forge Cellars

15.51: Talking about and tasting the Breakneck Creek Riesling 2020 ($26 in the US)

18.02: Petrol/Kerosine flavours in Riesling

22.09: The size of Riesling plantings compared to Other US regions and Canada

24.31: Talking about and tasting the Leidenfrost Riesling 2020 ($26 in the US)

31.35: Food pairings with Riesling and a new one: TINNED FISH

36.46: Coming to visit Forge Cellars

39.13: Actual stats on Rielsing plantings and total plantings for New York State, Finger Lakes and Washington State

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

Join us in this episode as we journey through the vineyards of Hungary with Zoltán Kovács, the Winery Director of Royal Tokaji. While renowned for their Botrytized sweet wines, today, we're shifting gears to delve into the world of still wines. Zoltán shines a spotlight on Hungary's main white grape, the iconic Furmint, unraveling its unique flavors and the rich tales it tells in every bottle.

But our exploration doesn't stop at Furmint; we'll also uncover the charms of other Hungarian white grapes, including the delightful Hárslevelű. Learn about the Tokaji region's climate, geography, and the stories woven into its terroir. Before we dive into the sweetness of Royal Tokaji's renowned Botrytized wines, let's savor the complexities of Hungary's still wines.

This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.

If you want to skip ahead:

04.59: Tokaji V Tokaj

06.46: Climate and terroir in Tokaj, Hungary

10.05: Challenges of being a Tokaji Winemaker

16.23: The Furmint grape variety

17.18: Tasting Royal Tokaji 'Dry Tokaji' 2021 £9.99* Mix 6 Majestic

23.45: Tasting the Royal Tokaji Dulovalogatas Vineyard Selection 2017 $25 Redwaggonshope.com

25.31: Acidity - the Furmint signature component

27.58: Terroir of Mézes Mály in Tarcal

29.50: Tasting the Royal Tokaji Mézes Mály 2018 £24.95 Cellar Door Wines

32.52: Food pairings with Furmint Wines

35.36: The Hárslevelű grape variety

37.21: Tasting the Royal Tokaji Hárslevelű 2019 £24.95 Cellar Door Wines

Any thoughts or questions, do email me: [email protected]

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

To download the transcript CLICK HERE

This episode is part two with Quintessa winemaker Rebekah Wineburg. We are listening to Rebekah talk about what it is like as a winemaker to make wine in great vintages and challenging ones. How they dealt with the Napa Fire of 2017 and how they are preparing for future ones. We compare the two vintages 2017 and 2018 in detail as I have both bottles of Quintessa to try. We talk about what each Bordeaux grape variety adds to the blend and how the soils affect these flavours with a focus on soil mapping with the help of Soil celebrity Dr Pedro Parra.

If you want to skip ahead:

2.13: Chat with Rebekah

2.29: The highs and the lows of a winemakers during great and challenging vintages with talk between the 2017 and 2018 vintage throughout

5.00: The Napa Valley fire of 2017

6.46: How to be more prepared in a winery for fires

7.23: Being a family in Quintessa

11.45: Quintessa Harvest Opening Ceremony

14.23: Tasting the Quintessa 2017 and 2018 – comparison of the years and how this affects the flavours in the wine and talking about the different soils and what they add

Quintessa 2017 £187 Tannico, Crump Richmond & Shaw Fine Wines (half bottles -Hedonism)

Quintessa 2018 £150 Uncorked, Cru World Wine London, uh, Farr Vintners, Burnett & Herbert Fine Wines

22.00: Working with Dr Pedro Parra (Soil specialist)

22.41: Mapping out the soils in the vineyard, how it is done and how it can benefit the wines in the future

31.45: Comparing Bordeaux to Napa Valley in terms of Bordeaux blends

35.30: Phenolics in Cabernet Sauvignon

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

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: [email protected]

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.