MEET SOMMELIER MIKK PARRE
With 13 years invested in the sommelier profession, Mikk Parre embodies the dynamic culinary landscape of Tallinn, Estonia.
His journey has taken him through a variety of venues, from quaint local cafés to esteemed Michelin-starred restaurants.
In 2024, he made a significant career move, stepping down from his position as the head sommelier at Time to Wine Rotermanni, a leading wine bar in the Baltics, to embrace the role of cellarmaster with the Bombay Group in Tallinn.
A PERSONAL WINE PHILOSOPHY AND EXPERIENCE
Mikk looks back on a pivotal moment in his early career that shaped his approach to wine.
While working as a waiter in a laid-back restaurant, an experienced colleague introduced him to an extraordinary wine—a jeroboam of Château Léoville Las Cases from 1962.
The wine’s intricate flavors captivated him, revealing layers he never knew existed and igniting his passion to pursue a career in the world of wine.
When it comes to casual drinking, Mikk enjoys white wines that offer a refreshing quality with just the right fruitiness.
He typically steers clear of overly oaked varieties, favoring selections like Austrian Grüner Veltliner or Spanish Albariño. For red wines, his taste remains consistent—he prefers lighter, more lively options, often reaching for a Piedmont Barbera or a smooth Garnacha from Spain.
If you’re shopping at the supermarket, Mikk suggests keeping an eye out for a dry Mosel Riesling or a crisp Vinho Verde.
Both are not only widely available but also represent great quality at affordable prices, making them perfect options for any wine lover.
UNFORGETTABLE EXPERIENCES AND RECOMMENDATIONS
One of Mikk’s fondest memories from his career involves a rather amusing encounter with a challenging patron during a business lunch.
When the guest ordered six vodkas, Mikk found it puzzling until the misunderstanding became clear—they were simply asking for water.
The mix-up led to laughter, and the guest humorously dubbed the incident a quirky local tradition.
The lunch turned out to be a success, leading to a deal and a generous tip.
Mikk expresses some frustration with the rigidity he sometimes encounters in the wine community.
He believes that enjoying wine should be free of restrictions; whether adding ice cubes to a glass or using a Champagne flute for sparkling wines, he feels that the role of a sommelier is to guide people in their wine journeys rather than impose stringent rules.
Imagining himself stranded on a desert island, Mikk would indulge in pan-fried foie gras paired with a luxurious glass of Tokaji Aszú, a combination he believes would provide both culinary delight and sustenance over time.
While he’s no longer working in a restaurant setting, Mikk reminisces about one standout pairing: smoked eel paired with beetroot-potato salad and pickled vegetables, all beautifully complemented by Golan Heights Winery’s Mount Hermon Red, a splendid Bordeaux blend.
The rich flavors of the dish and the wine danced together in perfect harmony, leaving a lasting impression.
After a long day, Mikk loves treating himself to a classic grilled cheese sandwich.
He insists that high-quality ingredients can elevate even the simplest meals.
To round out this comfort food experience, he often enjoys it with a sparkling drink—be it crémant, Champagne, or a refreshing Pilsener.
During his time at the wine bar, Mikk particularly enjoyed the Envinate Albahra 2019, an impressive Alicante Bouschet from Almansa, Spain, available for just €25 a bottle.
This wine offered remarkable depth and balance, making it an exceptional choice for those seeking quality at an accessible price.
Mikk highlights that there’s no one-size-fits-all approach to wine lists.
Rather than avoiding certain price points, he stresses the need for careful consideration when selecting rare wines like Petrus or DRC, which are often subject to counterfeiting and misplacement on menus.
With enthusiasm, Mikk looks forward to the revival of historic wine regions, particularly in countries like Greece and Georgia.
These areas are home to a wealth of indigenous grape varieties and are seeing exciting projects launched by innovative young winemakers.
Though he acknowledges exceptions, Mikk tends to feel lukewarm toward Gewürztraminer and Sangiovese.
Despite their potential to produce excellent wines, he rarely chooses either for his personal enjoyment.
For Mikk, Portugal stands out as a region rich in diversity without the high price tags often found elsewhere.
Areas such as Bairrada and the Douro Valley produce wonderful wines at reasonable costs.
However, he warns that places like Lisbon and Alentejo are increasingly sought after, which could lead to rising prices.
He encourages wine enthusiasts to explore these regions before they become too mainstream.
Mikk highly recommends a visit to Santorini, Greece, as a must-see destination for wine lovers.
He appreciates its unique charm, distinct viticulture, and the convenience of multiple wineries within a short driving distance.
He particularly suggests visiting Vassaltis Vineyards to sample their acclaimed Plethora Assyrtiko and enjoy a meal at their inviting on-site restaurant.
Source: Decanter
