Interview with Lorenzo Pasquini

Managing Director, Château d’Yquem — Sauternes, food pairings & the future of sweet wines

Intro

From Tuscany to Bordeaux: Lorenzo Pasquini shares how he found his path into wine, why Château d’Yquem is “a world of its own”, and how great sweet wines can be vibrant, precise and surprisingly versatile at the table.

Interview

You are obviously not French (your name gives it Italian I would guess). Could you briefly tell us where you come from and how you got into wine?

It is first and foremost the story of my relationship with my father. We were living in Rome, but my family comes from southern Tuscany. My father, who was a doctor, decided one day to buy land there to fulfil a childhood dream: to plant vines and make wine.

He brought me into that project. I was eleven years old. At that age, I did not fully understand what it meant to build a vineyard. But I understood that we were building something together. That is where everything began.

To continue that family project, I went on to study viticulture and oenology in Pisa, and later in Bordeaux. In a way, I never really came back. The estate is still in the family. The vines are waiting.

In addition to Palmer, you also worked at Cheval des Andes in Mendoza, Argentina – mainly estates producing red wine. Why d’Yquem and Sauternes now?

Château d’Yquem is not just a sweet wine, it is a world of its own. It is not simply a change of colour. It is a change of philosophy.

Yquem was never something I would have dared to imagine for myself. When I received the call, I was as surprised as I was happy. It is the kind of call that happens once in a lifetime.

When I arrived in Bordeaux in 2010, I could never have imagined that ten years later I would join Yquem – and only five years after that, I would be entrusted with leading it. It was simply unimaginable. Being part of this history is a privilege. Being able to write a page of it is an even greater one.

Many people do not have sweet wines like d’Yquem, but also German Trockenbeerenauslesen, on their radar, even though they are deeply rooted in the wine world and can age almost indefinitely. What makes sweet wines so special for you?

Sweet wines are emotional wines. They suffer from clichés. People often imagine them as heavy, formal, reserved for rare occasions. In reality, great sweet wines are vibrant, precise and alive.

What fascinates me most is their balance. When sweetness is supported by freshness and even a touch of bitterness, the wine becomes dynamic. It opens doors people do not expect.

They also carry memory. They evolve slowly. They reward patience. And yet they can be surprisingly versatile at the table.

What is, for you, the perfect food pairing for a bottle of d’Yquem?

I strongly believe in savoury pairings. Some of my favourite moments with Yquem have been with very simple food: roast chicken, pasta, dishes where salt, fat and umami play a central role. These combinations make the wine feel alive and almost obvious.

That said, sometimes the best pairing is no food at all. Just a glass, time and attention. Yquem does not always need a partner, it can be a moment in itself.

Which vintages of d’Yquem excite you the most and why?

The great classics, of course, but I am particularly excited by the recent trilogy: 2021, 2022 and 2023.

Each vintage expresses a different response to climate challenges, and together they tell a story of adaptation and experience. 2023, especially, feels serene. It’s a wine of confidence rather than demonstration, a synthesis after demanding years.

Where do you see the future of Sauternes in the next ten years?

In the glass. I want wines that create emotion, wines that respond to this growing desire to drink less, but drink better.

The future of Sauternes lies at the table. In gastronomy. By the glass. In unexpected pairings. With younger generations.

These wines should not be confined to the end of a meal. They deserve to be part of the conversation again, not as a nostalgic chapter, but as a contemporary choice. There is a real world of opportunity for Sauternes, provided we present it with clarity and confidence.

What advice would you give to our customers who are just starting to drink or collect wine?

Drink before you collect. Curiosity matters more than labels. Taste widely. Trust your palate. Do not be afraid to change your mind.

Learn what moves you emotionally, not just what scores well. The best cellar is built through experience and feeling, not strategy. And above all: share. Great wine is about great moments.

In your opinion, which Sauternes vintage is the most underrated?

Often the vintages that were considered more “difficult” at release. They may not seduce immediately, but over time they reveal elegance and nuance. Sauternes rewards patience and curiosity.

2006, for example, is showing beautifully today. It has reached a moment where it fully expresses itself. It reflects the quiet depth and strength of our clay terroirs. It was not a vintage that made much noise at release, but today, it speaks with confidence.

Which wine region do you most enjoy drinking from outside Bordeaux?

What I love most is diversity. I am in constant exploration. When I discover a terroir, I immerse myself completely.

Recently it was Santorini. At the moment, I am very interested in Sicily. I have also been fascinated by the Mosel, and deeply impressed by old wines from Napa Valley.

I have a particular affection for limestone terroirs. But ultimately, I am interested in any region that expresses a strong and authentic identity.

Can you recommend a restaurant in Bordeaux to our readers?

Moelleuses et Persillées
65 Quai des Chartrons, 33300 Bordeaux — a fantastic meat restaurant with a beautiful wine list.

Chez Hortense
26 Av. du Sémaphore, 33970 Lège-Cap-Ferret — for their simple and delicious mussels.

Les Belles Perdrix
Château Troplong-Mondot, 33330 Saint-Émilion — a must, both for the elegance of the setting and the precision of the cuisine. They also have a beautiful by-the-glass selection — including Yquem, of course.