Ep 213: Five Wines to Try Before You Die with Head Sommelier Maxim Kassir (Part 2)

Explicit content warning

04/07/25 • 51 min

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.

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.

If you want to skip ahead:

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!

----------------------------------------------

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.

Previous Episode

Ep 212: Rice, Yeast & Koji: The Art & Science of Sake Brewing with Head Sommelier Maxim Kassir (Part 1)

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: [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!

----------------------------------------------

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.

Next Episode

Ep 214: Before the Bubbles - Vins Clairs with Perrier-Jouët & Mumm

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