The Premier Cru - Wine Podcast
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The Premier Cru is a podcast and community connecting you with the best of the UK’s wine and food trade. Co-hosts, Hugo Brooks and Ben Copping, are lifelong friends with a shared passion for wine and food. Join their journey, as they share their passion and indulge in all things wine and food related.
Throughout episodes they will introduce you to:
Eccentric characters from the wine and food trade.
Amazing wines at different price points.
Cool restaurants with fantastic wine lists.
Follow The Premier Cru on all audio (e.g. Spotify) and social (e.g. Instagram) platforms @the_premier_cru.
Throughout episodes they will introduce you to:
Eccentric characters from the wine and food trade.
Amazing wines at different price points.
Cool restaurants with fantastic wine lists.
Follow The Premier Cru on all audio (e.g. Spotify) and social (e.g. Instagram) platforms @the_premier_cru.
62 Episodes
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We welcome Gabriele Gorelli, Master of Wine, to The Premier Cru!I recently had the opportunity to visit Montalcino and go on a tour of the region. It was exceptional fun and a highlight was attending a seminar, delivered by Gabriele and the Consorzio del Brunello di Montalcino, introducing a new research project they have conducted. The output is a new map of the region, which is as detailed as you find in other fine wine regions, such as Burgundy or Barolo. For wine geeks, its the perfect resource to understand and investigate the profiles of producers and individual wines in more depth. In addition, they have created a new method to evaluate the characteristics of each vintage. They have moved away from a quantitative 5-star rating, to a qualitative evaluation using 3 words that summarise the vintage. Traditional wine media has given higher scores for vintages that are more powerful and intense. This new method has the potential to be far more nuanced and to enable consumers to select the vintage that best matches their palate. Both developments are going to greatly enhance our understanding of Brunello, making this episode a must listen for anyone passionate about the region and Sangiovese!On this episode we briefly introduce you to Brunello as a region and then discuss all of Gabriele's research. Let us know in the comments if you have any questions. If you have not already, then please also follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome Lucas Reynaud-Paligot, Head of Wine at Hélène Darroze at the Connaught Hotel, to The Premier Cru!In 2021, Hélène Darroze at the Connaught was awarded a third Michelin Star, placing the restaurant at the top of the culinary table. It goes without saying that the food and service is therefore impeccable, but Lucas has made sure that the wine list is no supporting act! There is simply no iconic fine wine that has not been opened at the restaurant, which offers customers 5 different wine flights to pair with the tasting menu. Given Lucas has tasted almost any fine wine you could dream of, we spent much of the episode getting his recommendations from the most important fine wine regions around the world. Whether you are interested in Barolo or Burgundy, this episode has a recommendation for you, as we also introduce you to the restaurant.Let us know whether you enjoyed the episode in the comments and your favourite fine wine!If you have not already, then please also follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome Sunny Hodge to The Premier Cru! Sunny is the Founder of two wine bars, Diogenes The Dog and Aspen & Meursault, and the author of a newly published book, called a "Cynic's Guide to Wine".Sunny's academic background is in engineering and that made him continually question his wine education once he started his career in hospitality. Finding wine textbooks and answers from people in the trade insufficient, Sunny started researching the scientific principles that answered his questions. The book is the output of his research and uses science to challenge many assumptions and ideas that have been handed down generations in the wine trade.So the focus of this episode is wine science as we investigate what TRULY impacts the flavour of your favourite wines. We also taste a wine on the episode, applying Sunny's frameworks and principles! This episode is for you if you love science or simply have a slightly cynical perspective on some of the b*llsh*t you hear from sommeliers (and myself!).If you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
Welcome to the final part of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines. In this episode, we welcome Raphaël Piconnet to The Premier Cru, who is the head winemaker and vigneron at Domaine de Bichery located in the Côte des Bar.We wanted to end the series by showing you a rising star in the region. Since releasing their first vintage in 2015, Domaine de Bichery has been gaining an incredible reputation and are one of a number of young Domaines in the Côte des Bar going from strength to strength and establishing the sub-region as one of the most exciting in Champagne.On top of their sparkling cuvees, they also produce two brilliant Couteaux Champenois so in this episode we discuss:The history of the DomaineThe impact of global warming on Champagne The rise of Couteaux ChampenoisWe also taste two of the Domaine's wines on the podcast: La Source and their Couteaux Champenois Blanc.If you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
Welcome to part three of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines. In this episode we move from the the Côte des Blancs and the Vallée de la Marne to the Côte des Bar, which is one of the most exciting sub-regions within Champagne. Historically it has been viewed as secondary to sub-regions further north. However, the silver lining is that land prices are therefore a lot cheaper making it an attractive destination for some of Champagne's rising stars. The inspiration to many of the new growers in the sub-region is none other than Bertrand Gautherot of Domaine Vouette & Sorbée, who I have the pleasure of welcoming to The Premier Cru. Bertrand practices biodynamic viticulture with a capital "B" and low intervention winemaking and won critical acclaim for his wines long before people paid close attention to the Côte des Bar.On the episode we discuss:The history of the DomaineThe terroir of the Côte des BarBiodynamic viticultureWe also taste two of the Domaine's wines on the podcast: Fidele and ExtraitIf you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
Welcome to part two of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines. In this episode we move from the the Côte des Blancs to the Vallée de la Marne, which is the home of the best Pinot Meunier in Champagne.We welcome Geoffrey Delouvin, who is the 11th generation winemaker and vigneron at of Domaine Delouvin Nowack, to The Premier Cru! Since taking over the Domaine, Geoffrey has introduced a new range of wines called, Famille Delouvin. The full range is exceptional, but perhaps the most exciting wines are those produced from Pinot Meunier which is particularly well suited to the Domaine's terroirs in the Vallée de la Marne. For a couple of his cuvees he uses a 100% Pinot Meunier perpetual reserve dating back to 1992. It is unique and adds real complexity to the wine, showing off what Pinot Meunier can achieve when handled by an expert. It was a no-brainer to interview Geoffrey when we decided to devote an episode to the variety and the sub-region.On the episode we discuss:The history of the DomaineThe rise of Pinot Meunier and why it is finally gaining the respect it deservesThe terroir of the Vallée de la Marne and why it is so well suited to Pinot MeunierWe also taste three Famille Delouvin wines on the podcast: Sauvage, Semper Fidelis and Les ChailletsIf you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
Welcome to the part one of our mini series "Champagne: Meet the Growers", in which we introduce you to some amazing Grower Champagne Domaines.We welcome Arthur Larmandier of Domaine Larmandier-Bernier to The Premier Cru! Larmandier-Bernier make quintessential Chardonnay from the Côte des Blancs. They started in the 1970s and have become one of the leading Grower Champagne Domaines. Simply put, Grower Champagne does not get much better than Larmandier-Bernier.On the episode we discuss:The history of the DomaineThe terroir of the Côte des Blancs and why it is so well suited to ChardonnayTheir approach to viticulture and winemaking to get the best terroir expression in their winesWe also taste two Larmandier-Bernier wines on the podcast: Latitude and Terre de VertusIf you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome John and Desiree Chantarasak, Co-Founders of AngloThai, to The Premier Cru!AngloThai started as a pop-up and evolved into a restaurant in November 2024. Within six months, the restaurant was awarded a Michelin Star, which is testament to the hard work, passion and skills of John, Desiree and their team. The cuisine takes inspiration from Thai flavours, people and culture using seasonal British produce. It is truly a unique addition to the UK culinary landscape!On the episode we discuss:The development of AngloThai from pop-up to Michelin Star restaurantCreating authentic Thai flavours using British produceThe personal relationships they have with suppliers and wineriesAnd the restaurant's fantastic wine program We also taste two wines by Charlie Herring in the UK and Nibiru in Austria. Both are delicious!If you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome Alex Pitt, Co-Founder of Lower Wine Bar, to The Premier Cru!When a wine bar gets set up by a team that's worked at Brat, The Clove Club, Kiln and The 10 Cases, you know it will be good. Lower has a brilliant wine list and at some of the best prices you will find in London. Right in the heart of Waterloo, the bar is intimate and welcoming with a functional cellar as an awesome private dining room. Their signature dish, Spanish tortilla, is not to be missed either.On this episode we discuss:How Lower Wine Bar was foundedAlex's favourite wine regions and producersThe best spots in London to try your favourite winesIf you want to listen to a blind tasting live then this is the episode for you. Tell us in the comments if you want more blind tastings.If you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome Federico Moccia, Head Sommelier of 67 Pall Mall, to The Premier Cru!67 Pall Mall is a private members club devoted to fine wine. It gives members the opportunity to enjoy their passion for wine with like-minded people in stunning locations. The first club was founded in London and offers an extensive wine list without standard restaurant mark-ups.The club has a fantastic restaurant in the Members' Lounge and a more relaxed Clubroom. In both locations, members can access a list of 6,000 wines covering 42 countries. Not only are the great producers of classic regions represented but also more esoteric offerings from up and coming regions and countries, like Greece. Furthermore, over 1,000 of the wines can be tried by the glass making it one of THE best places for wine lovers to enjoy their passion.On top of amazing tasting experiences with producers, members can also access cultural events with art galleries and socialise with a community of like-minded wine fanatics.Tune into the episode as we:Introduce you to 67 Pall Mall and what members get access toDiscuss some of the most memorable tasting experiences Federico has hosted at the clubDiscuss some of the global expansion plans 67 Pall Mall has in progressIf you have not already, then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
We welcome Clément Cousin, Co-Founder of Bavette Bistro, to The Premier Cru!Clément and his partner Sandy met whilst working at Terroirs (now closed), an iconic wine bar located in central London. After honing their crafts for 10+ years , as front of house and chef respectively, they decided it was time to set up their own venture and Bavette Bistro was the result. It has been incredibly well received, winning Good Food Guide's award for "best local restaurant of the year 2024", and is a great addition to the culinary scene in Leeds.Clément is from Anjou, in the Loire Valley in France, where his father and brother manage their family's vineyards. They produce a great range of cuvées (predominantly red) that are all underpinned by organic/biodynamic viticulture and low intervention winemaking. The wines have to be labelled as Vin de France as they break many appellation "rules", making them similar to the style made popular by the likes of Mark Angeli and Richard Leroy. We taste two of his father's wines on the podcast, which are both included on Bavette Bistro's wine list.Tune into the episode as we discuss: How Bavette Bistro was founded The food and wine on offer The Cousin family vineyards in FranceIf you have not already then please follow us on Spotify/Apple and on Instagram (@The_Premier_Cru) as it makes a massive difference to the channel!
On this episode, we continue our conversation with Jasper Morris, the leading Burgundy wine critic. Jasper is the author of "Inside Burgundy" which is an in-depth guide to the region and has evolved into an online subscription platform.
During part 1, we focused on the 2023 vintage and the en primeur campaign. This week we discuss the top trends shaping the region including:
Exorbitant prices
Top producers
Up and coming villages
Viticultural and winemaking techniques
Climate change
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
It is January, which means one thing for the wine calendar: Burgundy en primeur.
As a result, we decided to welcome Jasper Morris to The
Premier Cru. Jasper has established himself as the leading Burgundy wine critic, having previously imported many of the top domaines to the UK. More recently he
wrote “Inside Burgundy” an in-depth guide to the wine region, which has developed into an online subscription platform.
There was so much we wanted to ask Jasper that we decided to split our conversation into two parts. During part 1 this week, we discuss:
How Jasper became Burgundy’s leading wine critic
Weather conditions that shaped the 2023 vintage
Which villages and producers performed particularly well
Whether buying en primeur is worth it
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Walter Speller to The Premier Cru. Walter has built a brilliant career as a wine writer, specialising in Italian wine and contributing to Jancis Robinson's purple pages.
Walter recently invited us to the Benvenuto Brunello tasting, to try the 2020 vintage that is being released to market in January 2025. We thought it was the perfect opportunity to:
Introduce you to Brunello as a wine region
Discuss the 2020 vintage and resulting wines
Assess the trends shaping Brunello, including single-vineyard wines
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Patrick McGrath to The Premier Cru. Patrick has had an amazing career in the wine trade, becoming a Master of Wine in 1993 and the CEO of Hatch Mansfield.
More recently he has also founded Domaine Evremond in collaboration with the Taittinger family. It represents the first attempt by a famous champagne house to produce wine in Britain. The project began in 2015 and their first non-vintage sparkling wine will be released to market in Spring 2025. Given the anticipation ahead of the release, we got the opportunity to try the wine and provide a preview!
On the episode we discuss:
How Domaine Evremond was founded
Why the Taittinger family wanted to produce wine in Britain
How they approached making their first wine
How Domaine Evremond fits into the British wine landscape
How Patrick became an MW
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Charles Carron Brown to The Premier Cru. Charles is the Restaurant Manager at Aulis, an exclusive Michelin Star restaurant as part of the Simon Rogan Group.
Aulis is not your everyday dining experience, incorporating:
Tasting menus - both food and wine
Exceptional food - Michelin Star restaurant
Sustainability - food sourced from Simon Rogan's farm
Exclusivity - just 12 covers per evening
On the episode we introduce you to Aulis and their wine program, tasting three wines on their list by:
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Michael Sager to The Premier Cru. Michael is the Founder of:
Sager + Wilde wine bar
Bruno
Sager + Wines
Equal Parts
Michael burst onto the UK wine and food scene via a wine pop-up, which inspired him to found his first venture, Sager + Wilde wine bar. It was an instant success and encouraged him to turn the concept into a brilliant restaurant in Bethnal Green (also called Sager + Wilde).
Although he recently closed the restaurant, Michael has been busy establishing his latest wine bar, Bruno, and building his wine import business, Sager + Wines.
Tune in as we discuss:
Michael's story to founding Sager + Wilde
The difficult decision to shut his flagship restaurant
The challenges facing the hospitality industry
His new venture in wine importing
We also taste three wines imported by Michael:
Esmeralda Garcia
Vin Noe
Parr Wines & Phelan Farm
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Matthew Mawtus to The Premier Cru. Matthew is the Head of Food & Beverage at Hide restaurant, following an amazing career including stints at Claridge's and Pollen Street Social.
When you imagine a Michelin Star restaurant, Hide is exactly what you see:
Tasteful decor - the UK's most photographed staircase
World class chef - Ollie Dabbous
Unrivalled wine list - full access to range at Hedonism Wines
Exceptional service - led by Matthew
On the episode we introduce you to Hide and also their plans to go from 1 Michelin Star to 2/3 Stars. We also taste three wines on their list by:
Bruno Paillard
Plan B!
Viader
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome our first couple, Patrick Williams and Amy Corbin, to The Premier Cru! Patrick and Amy are the dynamic duo behind the Kudu Collective - a set of South African inspired restaurants in South London.
Since opening in 2018, Patrick and Amy have been serving exceptional modern European food with a South African twist, influenced by Patrick's upbringing in South Africa. From establishing a loyal customer base as a neighbourhood restaurant to battling through COVID, they have since expanded to multiple sites. The Kudu Collective has something for everyone including a cocktail bar and a traditional braai grill!
On the episode we introduce you to the Kudu Collective and discuss South African food and wine. We also taste three wines on their lists by:
Pieter Ferreira
Raats Family Wines
Kaapzicht
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
We welcome Anthony Gopal to The Premier Cru, who is the Head Sommelier at KOL.
KOL is the brainchild of Santiago Lastra (Head Chef). The principle aim of the cuisine is to transport the flavours and soul of Mexican food using local British produce. Since opening in 2020, KOL has received a Michelin star and also been listed in The World's 50 Best Restaurants.
Anthony has done an incredible job developing the wine offering, creating an unrivalled list of wines from top producers based in central and eastern Europe. On the episode we taste wines by:
Andreas Tscheppe
Marko Fon
Schäfer-Fröhlich
We also introduce you to KOL and discuss what it takes to become a Michelin star restaurant.
Follow @The_Premier_Cru on socials to keep up to date with future episodes and behind the scenes snippets.
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