Episode 476 of I’ll Drink to That! was released recently, and it features Christophe Roumier of Domaine Georges Roumier, the winery located in the Burgundy village of Chambolle-Musigny.
“If you think of driving a car,” says Burgundy vigneron Christophe Roumier in the lastest episode of I’ll Drink to That!, “you need an accelerator and you need a steering wheel. There is nothing like that to drive a fermentation. The only way is to use the temperature control.” This simple, easy to comprehend statement quickly conveys what Christophe is trying to explain, which is the importance of temperature control in a winery. I highlight this moment in the interview, because there are countless more abstruse and difficult to understand ways of making this same point, but Christophe eschews all of those in favor of this straightforward one. And that is part of what makes this interview so easy to listen to. Here is someone who has been working with fermentations for almost 40 years, and who in that time has thought through each aspect of his work, clarifying what is important. Now he is sharing that insight with you. And it should be noted that this is a rare occurrence. Christophe Roumier rarely gives interviews of any kind, content instead to work in his cellar or in the vines, producing wines that are some of the most esteemed in Burgundy. To listen to Christophe, as he breaks down complex topics in straightforward language, is to feel that the mysteries of Burgundy are very much within reach.
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I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @leviopenswine