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

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

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

Until next time, Cheers to you!

 

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