Cees van Casteren
INTERVIEW WITH A MASTER OF WINE
ONE OF 416 MASTERS OF WINE
Cees van Casteren is one of just 416 Masters of Wine in the world, and today we’re giving you the chance to learn a little more about him!
Cees is a consultant, wine writer and freelance journalist. In his previous role, he was globally responsible for Enological specialities like yeasts, enzymes and bacteria for the winemakers the Enology Group. But now he writes about all things wine, having held the editorship of wine magazine Proefschrift in 2003 and of Perswijn’s Supplements from 2004 to 2009. He has a weekly column in De Gelderlander and is a correspondent for Meininger’s Wine Business International. He also teaches WSET and other wine courses at Wijnstudio, Winefields and on request, and has authored over ten books on wine.
But that’s enough about Cees from us. We asked Cees some of the burning questions we have for our wine experts – find his answers below!
Tell us a little about your background – how did you first become interested in wine?
When I was Praeses of the student body in the city of Tilburg, the father of one of my colleagues in the Senate happened to be the city’s main wine trader. He made sure to spoil us with these fantastic wine tastings every now and then. Although at that time, I have to admit, I was a devoted beer drinker, he got me hooked on wine as well.
When did you first think, “I want to become a Master of Wine”?
When I lived in the USA in the nineties, Michael Aaron of Sherry-Lehmann in New York City suggested I make a career change from the perfume industry to the wine trade. “All that matters in the wine trade however”, he said, “is experience”. Hastily, he added: “of which you have none”.
But the good news according to Michael was that I could follow a specific course and once I passed, it would the equivalent of many years of experience. He was hinting at the Master of Wine qualification. Although (rightfully) I wasn’t accepted in the programme at that time, ‘a seed was planted’ and ten years later I would re-apply and be accepted.
What’s the best thing about your job?
Meeting the very special personalities of the wine industry: producers, growers, my colleagues, wine writers, buyers and sommeliers; a rare cuvée of very different people, but all having the heart for wine in the right place.
Meeting the very special personalities of the wine industry – that’s the best thing about my job. The producers, growers, my colleagues, wine writers, buyers and sommeliers; a rare cuvée of very different people.
What wine do you think people should appreciate but don’t?
German Riesling. It is maybe the most underrated wine in the world but can give astonishing complexity. In a world where commercial Chardonnays, Sauvignon Blancs and Pinot Grigios are often interchangeable, German Riesling always remembers its origin.
What is your favourite expensive wine, and your favourite affordable wine?
There is at least a cuvée of favourites, some of which are expensive. Château Lafite Rothschild, Comtes de Champagne, Seña from Chile, Baumard Clos du Papillon, (top notch Loire Chenin Blanc), Christmann Ruppertsberg Riesling Pfalz, Knoll Grüner Veltliner Smaragd Loibenberg, Gaia Assyrtiko Santorini, Roda I from Rioja and El Nogal from Pagos de Capellanes in Ribera del Duero, Feldmarschall Müller-Thurgau from Alto Adige… (how long do you have?). Some ten years ago I discovered this Crémant de Bourgogne which only differs in price from champagne.
What wine fact can you share with our readers so they can impress their friends?
When you pour a glass of champagne, about 80 percent of the carbon dioxide escapes invisibly through the liquid’s surface through a process called diffusion. The rest forms the about one million bubbles in a champagne flute.
If you were hosting a dinner party, who would you invite (from anytime, anywhere)?
Johan Cruijff (captain of the Dutch team in 1974), Meryl Streep, Paul Pontallier (the winemaker of Château Margaux who passed away a few years ago), Amy Winehouse, Roald Dahl, Maria Callas, Tommy Cooper and Frank Sinatra.
What is your wine guilty pleasure?
Rosé (especially in summer but is becoming more and more my year-round wine guilty pleasure…)
When you pour a glass of champagne, about 80% of the carbon dioxide escapes invisibly through the liquid’s surface. The rest forms the about one million bubbles in a champagne flute.
MEET CEES AT AN UPCOMING EVENT
Now that you’ve met Cees, find out how you can meet him and others like him at our upcoming events! You can tap into Cees’ vast wine knowledge, as well as industry-leading business discussions, by signing up to our new B2B virtual tasting experiences below.