Balance through energy and teamwork

How do you juggle so many roles without burning out? For Charlotte, the key lies in managing her energy. She follows her intuition and deliberately chooses to work with people, wines, and projects that energize her. “Organization is absolutely crucial,” she explains. Fortunately, she can rely on her “fantastic MANager” – her husband – who takes care of many administrative tasks. This strong partnership allows her to focus on what she does best.

A drive to keep learning

Despite being an established name in the wine world, Charlotte’s hunger for knowledge remains strong. “The more you learn, the more you realize how little you know,” she says. Education, for her, creates a snowball effect. The WSET program not only expanded her knowledge but also instilled a disciplined study ethic that still forms her foundation today. Beyond wine, she draws inspiration from top performers in other industries, translating their insights into her own field. This broader curiosity fuels her creativity and perspective.

The impact of the WSET Diploma

Earning the WSET Level 4 Diploma in 2024 marked a turning point. Charlotte wanted to become the wine professional she envisioned, and she felt there were still gaps in her knowledge. The program helped her connect theory with tasting and provided a structured approach to understanding and communicating about wine. “WineWise created a supportive environment where even complex topics became accessible,” she says. WineWise’s personal, grounded, and ego-free approach made a lasting impact.

From professional to educator

Initially, Charlotte never saw herself as a teacher, but today she finds great fulfillment in wine education. Sharing knowledge and inspiring others gives her energy. Her role as an ambassador for wine regions such as Ribera del Duero and the Côtes du Rhône has further shaped her as an educator. Representing these regions goes beyond promotion—it challenges her to translate terroir and tradition into clear, engaging stories and adapt her message to different audiences. This continuous exchange with both professionals and enthusiasts has been key in her evolution into a confident wine trainer.

Charly’s Tastings: creativity and experience

With her project Charly’s Tastings, Charlotte takes a different approach. Rather than focusing on a single region or grape, she embraces a global and creative perspective on wine. Each event has its own concept, inspired by new discoveries, trends, and, above all, enjoyment. Her tastings combine solid wine knowledge with an accessible and lively atmosphere. “I want both my audience and myself to keep enjoying it,” she explains. This personal approach makes her events authentic and sustainable in the long run.

Tasting with an open mind

When discovering new wines, Charlotte relies on the WSET Systematic Approach to Tasting (SAT) to remain objective. At the same time, she consciously makes an effort to understand and appreciate other people’s tastes, keeping her perspective open and her selection diverse.

The most memorable wine moments

When asked about her most memorable wine experience, Charlotte doesn’t point to the most exclusive bottle. Instead, she recalls personal milestones. “After the birth of my children or after running a marathon… that first glass of champagne always stays with me.” These emotional moments are what truly give wine its meaning for her.

A final message

Charlotte leaves aspiring students with a clear message: don’t be intimidated by the depth or intensity of WSET programs. “If it aligns with who you want to become, you can absolutely succeed.”

An inspiring perspective from someone who proves that passion, discipline, and curiosity can go hand in hand.

Het bericht Charlotte Crul DipWSET verscheen eerst op WineWise.

My first experiences with wine happened while studying at the Hotel School, The Hague. I did a basic wine course there. To be honest, that was purely because we got to drink early in the morning, and it was super fun. [laughs] But I still remember, I wasn’t super committed to wine back then. When I graduated in 2015, I just wanted to start with a good title and have this hotshot career and earn a lot of money. I started to work for a consultancy company in Amsterdam.

But I really didn’t feel at ease. I felt that this path wasn’t exactly mine… Meanwhile, being based in Amsterdam, I started going out for dinner often, buying wines for home, reading books, and getting more and more interested in wines. After some soul-searching, it became clear to me that maybe I should go back into the restaurant scene. I already had experience from part-time jobs. When there was a sommelier doing a wine pairing, it looked so fun to me. I always really enjoyed hotels and restaurants: magic places where it’s not only about food but the whole experience and giving people a warm, welcome feeling. I thought that was super interesting.

In 2017 I went to South America for a sabbatical. I visited wineries in Argentina, and Chile and thought: “This is super interesting!” Later that year my former boss helped arrange a winemaking internship in the Loire Valley. That’s when everything started. I was there for two months at a small natural winery in Montlouis-sur-Loire, Lise et Bertrand Jousset, focusing predominantly on Chenin Blanc. It was eye-opening. I came from the big city. I always lived in big cities. And suddenly I was in the countryside, following the rhythm of nature. Every day we had a big lunch from their own garden – it was fascinating!

I realized that visiting wineries, seeing the landscape, and witnessing all the meticulous time, energy and craft behind a bottle became really fascinating for me. Wine became my gateway to learn more not just about restaurants and fine dining, but about life and nature. This was the path I wanted to follow.

When I came back, I started applying for a sommelier role and became a sommelier at FG in Rotterdam.

Thanks for sharing the story about finding your path. You recently completed the DipWSET and earned the title The Best Sommelier of the Netherlands. Both achievements demand serious dedication. What drives your growth and keeps you motivated?

I’ve always been a person who likes to perform and appreciates challenges. I was already playing at a professional football club at the age of 9-10. The competition was very challenging; every year new guys entered the team and you had to fight for your place. My exam scores after primary school allowed me into the highest level of secondary education. This motivated me to commit fully to school. Even though my teachers said, “You will never finish it,” I did – in seven years instead of six [laughs].

I’ve always been driven to maximize everything I do. And I love it. Sometimes it feels like a downfall, because I’m always stressed, always trying to prove myself, taking on challenges that make most people say: “Okay, just calm down and back off!” But this is how I love to live my life. Even while studying for my WSET Diploma, I was also preparing for the Best Sommelier of the Netherlands competition, starting my own company, and moving to a new restaurant location – all at the same time.

I just want to be the best version of myself. Nothing in life is granted; great stuff requires hard work. As soon as you realize that and start building a very consistent and persistent attitude towards life, I think this really helps you to flourish. Life isn’t always nine hours of sleep and sunshine. Well, everyone is excited for life, and ready to accomplish all the tasks when they feel fully rested and mentally strong… But this is not life. Many days you wake up already exhausted and stressed. If you can still get the right work done on those days, that’s important. Do a lot of hard things, and a lot of good things happen.

How would you describe your experience studying with WineWise? What were your expectations, and did the course meet them? What is the most significant contribution this education has made to your career?

I loved how the course is designed and planned. You learn directly from MWs – that was something really beneficial. The impressive level of professionalism, experience and the amount of careers that these people have had, and you’re just sitting in the same room with these people! It is just really awesome! The WSET Diploma is massive and comprehensive, and WineWise knows what they’re doing and manages the studying in a very effective and efficient way. As soon as you start this program, they give you all the tools and all the tricks to make it happen, even though you have to study quite a bit by yourself. The MWs who teach and share their experience with you are incredibly valuable. It’s not just about gaining the next level of detailed wine information — that’s not the purpose of the course.

The course teaches a holistic approach to wine, not just blind tasting or the main regions. I thought I knew things from years as a sommelier and national competitions, but the way they teach you to study, write reports and essays, and examine topics deepened my knowledge and understanding of the wine world as a whole. It gave me tools I now use as a buyer and importer: assessing price/quality, consumer perception, and whether something is an opportunity or a threat. That’s what I really valued about the WSET Diploma course.

What were your key insights and takeaways from your recent educational trip to California?

I only went for a week, but I saw so many different climatic conditions, growing approaches, subregions with different soil types and grape varieties, different wine making styles, and also very diverse expressions of the wine. For many consumers and professionals, California means Napa Valley and big, extracted Cabernet Sauvignons. But I’ve tasted very different styles of wine there: like super old bush vines of Cinsaut on pre-phylloxera roots, and almost Burgundian-style Chardonnays from Santa Rita Hills. It was really awesome to see the diversity of only one state in the USA and find out that California is a multi-layered region. This is my biggest takeaway. Also, the stereotype of “Californian style of wine” has changed for me. Today Californian wines don’t necessarily scream new oak anymore and are not overloaded with high alcohol and super jammy flavors.

I really came back thinking that California is such a diverse and evolving region for wine. Check out our Capstone California Course.

Please introduce your current project, Notk. What is the concept behind it, and what is your role and vision?

I’m co-founder with my good friend Thomas; we worked together as sommeliers at FG. We asked: “What does Rotterdam need?” We felt a gap between fine dining and wine bars – an approachable place where you can drink very good wines without spending a fortune on food and wine list.

We tested the concept with a pop-up at the Supernova Hotel. COVID showed how fragile restaurants can be, so we made the model more sustainable by also importing wines. Thomas mainly runs operations of the restaurant and I handle imports. We import almost exclusively 15 boutique wineries from classic regions. We love the classic regions, but not always choose the most classic expressions of them. For example, we prefer a new wave style of Burgundy. We have chosen a producer from the Côte des Bar, Champagne, which is only making vintage style champagnes, but in a very clean and refreshing, not super autolytic and heavy on the brioche and the pastry kind of aromatics style. We do some biodynamic Riesling and Grüner Veltliner from the Kamptal, some Barolo, Brunello di Montalcino, some Rioja too, but we prefer the new wave style Rioja. We like to play with what we think are “sommelier wines” and introduce them here in Notk.

We organize winemaker dinners to introduce producers, and the restaurant acts as a showroom. Our guests really enjoy the wines they drink here and they become private customers. We try to be good hosts and ambassadors for wine in the Netherlands, but most importantly – in Rotterdam.

How do you build your wine list at Notk? How do you balance personal preferences, discoveries, and guest needs? With the deep knowledge and experience you gained there must be so many temptations…

I have to admit: at first, the list mirrored our own palate. But we quickly realized we needed a shift. For example, we didn’t have any super oaky white wines by the glass, because it didn’t seem necessary to us. But we learned the balance of navigating guests toward something new and listening to what they want.

I still think we are very much on the sommelier side of the wine-list of things, with some very exceptional niche producers from Burgundy, Champagne. But today we also have some very oaky, big, juicy whites, but also reds. In Rotterdam here a lot of people love to drink oaky Chardonnay and they love to drink big either Italian reds or Spanish reds with a lot of oak. And, for example, Amarone is a style of wine that I really enjoyed when I started discovering wines. But not anymore: I drink one glass and I feel saturated. But now we sell a lot of Valpolicella Ripasso and Amarone, so I think our wine list is really playing into our guests’ needs as well. This is massively important.

There has to be a balance. We can inspire certain guests to discover some new styles they never tried before. But I also feel that sometimes the best thing you can do is just to listen to your guest. If someone wants to have a super oaky American oak style of Chardonnay, it might not be my personal preference, but the guests are paying, so I need to take them into consideration.

As we focus on only European wines, we don’t have wines from the New World. Sometimes I really feel a bit bad about it, because there are so many cool projects that I would love to represent. But this is our choice. Europe produces an incredible range of outstanding wines, and that is where we focus our attention. Champagne, Burgundy, and Italian red wines hold a prominent place in our selection. It’s a direction we choose very deliberately.

Maintaining a healthy stock is essential here. If you just keep buying wine and it doesn’t sell, that is not a healthy situation. So, we keep a small wine list. Of course, I would love to have a bigger wine list, but I am forcing myself to not go over, let’s say, 250 or 300 references. Meaning, I have to make really good decisions… But you know what I’ve noticed? I’ve worked in restaurants with no budget limit and endless winelists, but here the challenge is making hard choices – and I really love this kind of stuff! And, again, another hard challenge [laughs].

What’s your most recent food-and-wine pairing discovery?

Oh, difficult question! Whenever I go out to a fine dining restaurant, I always drink by the bottle. As much as I love to discover wine and food, it’s also very important for me to enjoy what I drink when I go out. And most pairings are always very subjective to the palate of the sommelier.

However, recently in Notk we created a fantastic combination. We have a“Sommelier’s menu”: we pick 4 wines and pair them with 4 dishes. We always choose the wine first, then bring it to the kitchen and discuss with the chefs: which seasonal products we can use, what can be the pairing for this wine. And from there on every time it is a very interesting discovery. Recently we created a very cool wine pairing! The wine we have chosen is a red blend of indigenous varieties from Portugal, the Azores islands by António Maçanita. It includes varieties like Mourisco Tinto, Touriga Nacional and I think some Tinta Roriz as well. The wine looks very light, with this kind of garnet hue, and has an impressive aroma of rooibos, the South African tea. On the palate it has these beautiful bright red fruits with an amazing kind of smokiness. For me this is a direct association with the volcanic soils expression in wine. Also, it has some salinity as well. Together with a fruit ripeness, this wine has some very savory, salty finish.
Our food pairing for this wine became a duck with chipotle, a kind of jus de veau sauce (with smoky notes too) and some harissa as well. The duck is not too fat or too intense in flavor, it does not overwhelm the flavors. And these herbs really enhance the smokiness. For me, it’s really something that plays along into the autumn menu. I really like how fruit flavors and smokiness play together and complement each other so nicely.

You’ll represent in 2026 the Netherlands at the Best Sommelier of the World competition in Portugal. How are you preparing for this event?

[exhales sharply] I study every day. I make my own flashcards with AlgoApp. It really helps me with all the theoretical and sec knowledge: dates, numbers, facts. I think the best thing I can do is to study every day. What is the maximum yield of  Musigny Grand Cru for red wines? What is the first vintage of  Clos des Goisses? What is the first vintage of Pingus? Who is the winemaker? You don’t need a lot of reasoning for it, unless you go into a lot of detail, like describing a certain style. But I think this theoretical knowledge for competitions is very important because they test how much you know. And it’s a never-ending study. You can go as deep as you want to, and it’s really a lot. Therefore, I really love to make flash cards to anchor that knowledge. I sometimes do up to 150 flash cards a day. And if you do it every day –  Boom! – the knowledge starts to get there. I feel like you really can get a lot of knowledge in your head by studying a lot.

Tasting prep is tough because they can pour anything, not just classic wines. In the last European competition, we had white Zinfandel, an aged Tavel rosé, and even a blind beer flight. I study a lot with Thomas; we give each other blind flights, and colleagues are building a library of classics so we can taste constantly. But I do feel that I need to work even harder on this. I feel that I always describe the wine well, but the conclusion, as we all know, is sometimes so tough. Practicals require a lot of repetition as well.

The more I fail… and failing is not maybe the right word…. the more I make mistakes and get pressured by these exam/deadline scenarios, the more I can learn and better I become in the end. I just need to fail my way to success. I need to do things 100 times, and I need to make 99 big mistakes, and then the 100th time, I’ll do it right. This is really hard: train with your peers and make silly mistakes and feel stupid. But I never give into this feeling, because if I do, I quit trying. And that’s when you stop growing. By making one mistake after another, you learn. And if you are consistent and just continue doing your thing, then once the competition is there, you can fly and you can be the best version of yourself. And also, I just see the fun of it, you know?

Sure! It seems that pressure works for you just like for a bottle of champagne – it helps to evolve and reach the next level of development [laughs]. Good luck with your preparation and self improvement! Any final tips you can share?

Just make it fun. This is something that I love. I love the challenge. Do I love studying everyday? Do I love that extra pressure I put myself under? No, not always, but I like to make it fun. I try to stay humorous, relaxed, chill and not get wound up over little things. Of course I want to reach the finals, but instead of “what if, what if,” I tell myself: “No, man, I’m going to have fun. This is what I love to do. I’ll prepare the best I can. And once it’s there – Boom!- I’ll let it all out.” And this is what really helps me. If I only put pressure on myself, it would never work.

Het bericht Lukas Wiegman DipWSET verscheen eerst op WineWise.

Since early May, Margaux has been working at Sir Kwinten in Lennik, where she is refining the wine experience alongside owner and top sommelier Yanick Dehandschutter. This marks a logical next step for the young and ambitious sommelier, who has spread her wings and undoubtedly has a bright future ahead.

Congratulations once again on becoming The Best Sommelier of Belgium 2024!
Looking back, what would you say was the most challenging part of reaching this level?

It’s an incredible honor to carry this title, especially among so many other wine professionals. I think the most challenging aspect is dealing with all the small obstacles that come up during preparation for a competition—including the personal challenges you face along the way. What helped me the most, however, were the people around me who supported and encouraged me to stay consistent, practice a lot, and never give up. It’s also essential to stay informed about the latest developments in the wine world.

Personally, I believe you can never be fully prepared for a competition, because you never know exactly what they’ll ask. I often compare it to the world of wine itself: unfortunately 😉, you can never know everything, but challenging yourself to elevate your passion and knowledge step by step—that’s what really matters. There are many early mornings or late nights spent with books or in front of the computer, repeating, repeating, repeating. What you learn now will support you in facing future challenges; the theory also strengthens your practical skills. I’m incredibly grateful for my small inner circle who sometimes challenge me with questions, tests, or new ideas.

How did your story as a Wine Professional begin?  When did you realize that this was your passion and that you wanted to pursue it?

It all started when I was little. Apparently at a really young age, I was already wishing that I could do something in the Restaurant business. Once that decision was made, it was with 200% commitment. Throughout the years I have had the privilege to work among passionate, driven people who really live for their job and also got the opportunity to pursue my dreams and passion. Until this day I’m so grateful for these people that taught me the ‘base’ of our job and that is priceless. It’s like in wine when you have a really good rooted base, you can always fall back on that or build on top of that.

Pursue it? For me it was more the realization of creating memories with and for people. Even when you can only be a small part or inspire a small part of somebody throughout wine, that is just beautiful. Another thing is that when you can find a combination together with the clients that make a 1 + 1 creates 3 situations, just indescribable.

How do you continue to learn and grow? Are there any particular resources that have influenced you?

At the moment, I’m pursuing the WSET Level 4 Diploma at WineWise, and after that—we’ll see what comes my way. As I mentioned before, our wine world is one that’s constantly evolving. When you think you know something, think again. It might sound a bit strange, but the more you know, the more you realize how much you don’t know. For the wine geeks among us, that’s exactly what makes it so fascinating and rewarding. There’s something magical about not knowing everything, yet secretly wanting to know it all.

How would you describe your experience of studying with WineWise? What were your expectations and did the course meet them? What is the most significant contribution this education has made to your career?

WineWise is a fantastic platform that’s accessible to anyone with even a spark of interest in wine, spirits, beer, or sake. From Level 1 to Level 4, you can truly explore or deepen your knowledge by following a range of courses. These different levels create a solid foundation, with each step offering a bit more insight. Simply put, it’s like reading a wine label: at first, you might focus on the grape variety or the region. As your interest grows, you start paying attention to the winemaker or the specific vineyard, and eventually… you find yourself diving deeper into winemaking techniques. Makes sense, right?

Here in Belgium, we owe a big shout-out and a heartfelt thank you to Sybille and Piet from WineWise—two passionate and inspiring individuals who are always ready to help you reach the next level, guide you through the learning process, and sometimes give you that extra push we all need from time to time.

Could you introduce us to your current projects and tell us more about the project “De Wijnbrigade” and the wine game ‘Verwijn Jezelf’ you developed?

As for current projects—something very exciting is on the horizon! I can’t share details just yet, but I’ll definitely keep you posted.

The Wijnbrigade is a project that Jolein Van Eyck and I launched during the height of the COVID pandemic. We wanted to create a game that would allow people to learn about wine in a fun, approachable, and no-nonsense way. How did we come up with the idea? Like many fellow sommeliers, I use flashcards to study. They’re practical, easy to carry around, and great for a quick quiz when someone’s nearby. That’s how the idea was born.

With Verwijn Jezelf, we developed different categories: grape varieties, wine regions, terminology, and vinification. The game can be used to study on your own or enjoyed with other wine lovers as a social and educational activity. And that’s the beauty of wine—it’s often about sharing moments together.

Even more exciting is that our most recent edition of Verwijn Jezelf sold out just a month ago! We’re incredibly grateful for all the support and enthusiasm. No worries if you missed it—we’re working on something new. We can’t reveal too much yet, but be sure to follow us on social media for updates!

How do you approach food and wine pairing: do you focus more on the wine, the dish, or both equally?

Both equally but I think as a sommelier the focus is normally more fixed on the wine. It is important, I think, that you know the kitchen or the style of the chef well. For example; does the chef use in this dish more acidity, umami, earthy notes. Sometimes the most unexpected combinations can make the most memorable ones. It is really important as a sommelier to always be open minded. For every moment or every dish there is an appropriate wine and sometimes you can go out of your comfort zone. Play with indigenous grapes, temperature, glassware, styles …. Try to create a harmony between dish and wine and at the same time senses and feeling.

Which skills would you say are the most important for a successful sommelier?

That you always have to be humble, stay with both feet on the ground but know your worth and knowledge. In service it is really the ‘human’ aspect. Maybe you can call it ‘empathic’ but try to read people to a certain level. Listen to the needs of the customer, try to be a leading and supporting role in finding what the customer wants. There is nothing more beautiful than finding together a perfect combination between service, feeling, food and moments.

Is there anything else you would like to add? 

That I’m really grateful, privileged and excited for everything that has already happened, for everybody that I have met, for having the opportunity to chase my dreams and for where I’m going. Hopefully inspiring people along the way. Thank You

Thank you very much for your time and sharing your thoughts and experiences!

Are you a passionate sommelier who feels inspired by Margaux’s story? Then this is your moment! Sign up for the prestigious ‘Best Sommelier of Belgium’ competition – the official contest recognized by the Association de la Sommellerie Internationale  ASI.

Still unsure or feeling a bit hesitant? Don’t worry – every top sommelier once started with that same nerve-wracking first step. This is your chance to grow, to learn, and to show the world what you’re made of. Because it’s only by embracing the challenge that you move closer to victory.

📅 Mark your calendar: Sunday, October 5th, 2025. That’s when the Belgian Sommeliers Guild will host the only officially recognized competition that leads to the highly coveted title of Best Sommelier of Belgium.

Do you dare to take on the challenge? Show us what you’ve got!
📧 info@sommeliers-gilde.be

Het bericht Margaux Balemans verscheen eerst op WineWise.

Hannes is also a WineWise student and studied with us for WSET Level 2 Spirits and will soon start the WSET Level 3 in Spirits which WineWise will also offer from Easter on.
We decided to ask Hannes about his recent professional experience and new projects.

How would you describe your experience studying with WineWise? What were your expectations and did the course meet them? What is the main contribution of this training to your career?

In our line of work, having a solid foundation in beverage knowledge is crucial, not just for wine but also for spirits. WineWise opened the door to the world of spirits for me, which was a completely new and exciting experience. The course challenged me to explore areas I wouldn’t have dived into on my own, and that’s where the real value came from.

This training gave me the confidence to take part in competitions, craft unique food-pairing recipes, and eventually launch my cocktail catering business. It equipped me with the tools to approach the industry differently, helping me stand out as both a sommelier and a bartender. Today, we don’t just cater events or develop cocktail recipes; we collaborate with luxury brands like Cartier and Ferrari to create bespoke experiences. WineWise was a key stepping stone in making this happen.

What are your current projects? Could you please tell us more about the Brussels Bar Show?

Living in Belgium is a privilege, especially for someone passionate about gastronomy. We have some of the best restaurants and incredibly talented hospitality professionals. But while we excel in so many areas, Belgium doesn’t have a long-standing cocktail culture, which can make it harder for bartenders to gain visibility.

That’s one of the reasons we’re launching the Brussels Bar Show. It’s a platform that brings together everyone in the drinks industry (particularly those passionate about cocktails) for two days of knowledge-sharing, networking, and inspiration. The event will showcase the Belgian bar scene while highlighting the latest trends, thanks to the incredible support from exhibitors and partners.

Who would you recommend to visit this event (general public or professionals)?

The Brussels Bar Show is primarily aimed at drinks professionals such as bartenders, sommeliers, HoReCa owners, and so on. That said, it’s also a fantastic opportunity for drink enthusiasts who work in hospitality or have a deep interest in mixology. There’s something for everyone who’s passionate about craft cocktails & spirits.

What is the program of this event? What can visitors expect from their visit?

The program is packed with opportunities for learning and discovery. Visitors can explore an exciting trade fair featuring remarkable exhibitors, including Belgian bartenders showcasing their creative cocktails. Beyond that, there are three seminar rooms where industry experts will host masterclasses, tastings, and workshops.

We’re also hosting international professionals on our MainStage to discuss the latest trends in bartending. The goal is to inspire visitors and establish Belgium as a key player in the global cocktail scene. It’s a unique mix of education, networking, and celebration.

• Sunday 4 pm till 4.45 pm – mainstage – Moderator: Femke Vandevelde
  Staff training, can you afford not to?
  Speakers: Liam Scandrett (WSET) – Jurgen Nijs (Horeca Forma), Hannah Van Ongevalle & Guido Francque
• Sunday 2 pm till 3 pm – Boston Room
  Yeasty (and Bacteria) Boys
  Speakers: Liam Scandrett (WSET) & Vincent Schietse (Brand Ambassador Woodford Reserve)
• Monday 2 pm till 3 pm – Boston Room
  Whisky and fortified wine
  Speakers: Liam Scandrett (WSET) & Trésor Vets (Sommelier & beverage consultant)SUBSCRIBE FOR THESE SESSIONS HERE (professionals only)

For those who want to become a bartender, what should be the first step? Where to start? What should be considered (and pay attention to) at the very beginning of a bartending career?

If you’re thinking about becoming a bartender, just dive in. Experience is the best teacher in this field. The first step would be to focus on developing a critical palate. Learning to taste and understand flavors deeply will help you create balanced cocktails and appreciate quality ingredients.

Avoid the temptation to blindly follow trends or recipes. Instead, focus on understanding the why behind every drink you make. That deeper knowledge will make your creations stand out and give you way more fulfillment.

When you walk into a bar for the first time, how can you tell if it is a good/bad bar before you even try a cocktail? What gives away a professional approach? Would you share some professional tips for bar visitors?

There are a few small but telling signs. For instance, if I see an open bottle of vermouth stored on the back bar at room temperature instead of being chilled, it’s a red flag. It suggests a lack of attention to detail and basic knowledge about ingredients.

The bar setup is another giveaway, an organized bar usually means consistent, well-crafted drinks. Lastly, the bartender plays a big role. If they’re working with passion and genuine enthusiasm, it elevates the whole experience.

Anything else you would like to add? Thank you very much for your time and sharing your experiences!

Just a final thought: the beverage and hospitality industry is evolving quickly, presenting both challenges and exciting opportunities. The future is bright for those who approach it with professionalism and care. Programs like WineWise and Brussels Bar Show are of great importance, and they’ll always pay off in the long run.

So let’s meet at the Brussel Bar Show March 30-31, 2025, Silo Brussels, Meudonstraat 54, 1120 Brussels. Cheers!

Het bericht Hannes Desmedt verscheen eerst op WineWise.

DipWSET Graduate of WineWiseBenelux and stage 3 student of the Master of Wine Institute, Kathleen creates organic and biodynamic wines in Loire Valley as an Owner, Managing Director and winemaker of Château de Minière (Bourgueil AOP) & Château de Suronde (Quarts de Chaume).

We talked to Kathleen about her unusual journey and how she manages to build bridges between wines, arts and hospitality.

From managing steel, cement and construction sites in Belgium to organic and biodynamic winemaking in the Loire valley – there must be a strong passion or motivation behind this path. What inspired you to switch into the wine business?

In between I was also an international strategy consultant at McKinsey, travelling the world in the basic materials sector. So wine is my third career. There are many reasons behind the switch…
We were looking for a family holiday home and at the same time I was looking for another career/job after having our first daughter. I wanted to be master of my own schedule and having found out that being an employee was not for me… so being an entrepreneur was the way to go.

So I went on a hunt for a holiday home in red wine regions in the north of France: Burgundy, Beaujolais and Loire, as we looked for a red wine area in a relatively cool climate, not too far from Belgium.
And all requirements came together in Château de Minière, when we arrived in the courtyard, I saw the potential of the buildings/estate and upon tasting the potential of the wines, but it would all require a lot of effort and time, so there and then I decided that this was going to be my future job.

The fact that my husband Sigurd had been in the mining industry for 25 years at that point, and that the estate had been managed by women for over 2 centuries, were for me signs from the universe that we can choose to see or to ignore…
So then started my professional wine journey, because I had been of course a wine enthusiast for many decades before that.

At the same time I think it is useful to reinvent oneself, to change careers or industries or jobs. It is interesting to combine experiences and skills in a whole new environment, so I highly recommend it. It seems scary to leave behind what we know and do very well, but it is very fulfilling!

You create wines in Loire Valley as an owner, managing director and winemaker of Château de Minière (Bourgueil AOP, Cabernet Franc) & Château de Suronde (Quarts de Chaume, Chenin Blanc). Could you introduce your wines, please?

I make a wide range of wines with only 2 grapes, Cabernet Franc and Chenin Blanc, which I find fascinating. You can find wines in all styles in my portfolio, no need to look further ;-). And this on 2 different soils: Minière is on limestone and Suronde is on schiste/slate but many different variations of soils and microclimates and age of vines and winemaking etc.

In Minière I make several different still red wines, a still and a sparkling rose wine, a blanc de noir in still and sparkling version and my famous red sparkling wine “Bulles rouge de Minière“. Now I also make a white wine from Chenin Blanc.

In Suronde everything is Chenin Blanc where I make three dry wines and two sweet wines.

All our vineyards in Suronde are in Quarts de Chaume Grand Cru, the only grand cru in Loire Valley for sweet wines only. So the dry wines we make in that appellation are (by law) labelled Anjou Ronceray.

What makes your wines different?

My overall style is to make very pure wines with little interference from winemaking on nose and palate, with a personality and a direct link to the grape and the terroir they come from.
Our Cabernet Franc wines are always ripe and pure, which is essential for me.
Our Chenin Blanc wines are also very pure and linear, quite reductive but very complex.

I want the wines to make an impact on the taster, that they remember them, that they notice them. Nothing worse than anonymous wines that leave you indifferent.

So you can love or dislike my wines but at least you will have an opinion. And I am confident that among my wide range of wines, everybody likes at least one, but most people like more wines of course!

Were your châteaus already certified for organic and biodynamics or was it your decision to switch to this approach? If so, why did you decide to practice a biodynamic approach?

I started Château de Minière in organic farming right from the start in 2010 as that was essential for me, and that transition took some time of course as the vineyards needed to adapt to it… but I am glad we started early, to be well ahead of the hype.
Château de Suronde was organic and had been biodynamic in the past, and we continued organic practices of course and restarted biodynamic practices immediately.

We will now also start biodynamic practices in Château de Minière, which is a bit harder on the larger vineyard area of Minière, as there is quite some logistics involved…
People always love to talk about the romance of wine and winemaking but the practical challenges are very important in all steps of the process…

As you mentioned at your LinkedIn profile: “Start of my professional career, driven by a passion for bridges, until I found that bridges take several years to build, which was not compatible with my lack of patience…” It seems that your passion for wines is much stronger, since it can take even longer to make wine and it requires even more patience. What is the most challenging thing about the wine business, except patience?

I see a challenge in everything in life and want to keep learning and developing, I have done this in each of my careers, and now in wine as well. Patience is indeed not my strong point, and I had indeed to develop it in wine, as we have a cycle of 1 year… but I am still learning to cope with that 😉

Planting a new vineyard is a process of about a decade from deciding to getting a new wine… so patience is important, as is foresight… planning now for the future…

I am still as passionate about bridges as I was 30 years ago, I still get super excited when I see a new type of bridge. And I am equally passionate about wines, but I encounter more wines in my life than bridges… and I am also passionate about nature and about art. I follow my passions and I include them in my business!

The most challenging aspect of the wine business is that the supply of wine in the world is larger than demand, which affects the overall market price, and which creates local dramatic situations as in Bordeaux currently but also happening in all traditional wine production areas. And the oversupply seems to remain, despite ripping up vineyards in the “old world” because new wine regions keep emerging… so we collectively keep this situation.

Hence for a small wine estate like ours, making premium wines, we need to get noticed among the big brands and we need to explain why our wines are more expensive than the “market price”. And there are of course less clients in this premium market segment, but luckily they are looking for high quality products, made by real people and with a story and a vision behind the product.

I always say: Wine with a story tastes better, compared to anonymous wines you buy off a shelf. So I look for clients who are interested in the story behind the bottle, and that seems to work. Clients are happy to taste or gift a wine bottle made by a person they have met personally and heard the story or visited the estate…

As a less famous appellation, we also need consumers who dare to choose less famous wines and labels, and who dare to follow their own taste and who know that you can buy very good wine for very reasonable prices in these less famous appellations. And of course WSET wine courses are perfect to increase that knowledge among wine drinkers!

Once you follow a wine course, you dare to go off the beaten track and you drink better wine for the same price.

Besides the oversupply in the wine business, the other challenge is of course climate change, which poses new challenges every vintage… frost, heat, drought, humidity and rain, disease pressure, …. We need to remain very vigilant and adapt our approaches in the vineyard every year to the new situations, and that then has an effect on the harvest and the winemaking. And our volume of wine production also changes every year, which we need to manage commercially with buffers of stock…

A third challenge is of course the commercial aspect. Alcohol is under increased scrutiny, low/no alcohol alternatives are growing but spirits and craft beers as well. Wine is often used in political battles, eg trade wars between EU and USA or with Russia, hence we suffer from swinging taxes and repercussions on export demand.

And wine is of course a luxury product and not a basic necessity, hence in case of economic crisis, wine demand is under pressure… so again, it is up to us to find answers to these challenges, to keep selling our products and to keep finding new pockets of growth.

There is never a dull moment in the wine industry! No routine whatsoever, which fits very well with my problem solving character.

The process of wine creation requires so many different skills, from pure technical and scientific knowledge to really creative and intuitive feeling. You seem to know the secret: how to reach the balance between. What helps you to keep this harmony?

I do not think I have found any secret… but as I mentioned above, I do like challenges, I like to learn and I like to problem solve and to develop new products. This does not stress me at all.

I think I have a wide experience in many different sectors, different countries and different aspects of business and I also have a broad set of skills and knowledge from my various educations, and I seem to have an ability to combine these things quickly and easily to find answers to complex or new problems…

I think my brain is never quiet, keeps working day and night, and I come up with new ideas at all places and times, especially while driving but also while sleeping….

I would not say I have found harmony… that does not seem to fit my character, it is more a restlessness to keep searching and finding… but I find a lot of satisfaction from solving problems and finding solutions.

But another key aspect of my work is that I focus on the fun in my business. Fun people, fun projects, fun products. Wine business can be hard and we have a lot of problems to solve, as I already indicated, and therefore it is essential that we enjoy what we do and part of this is thanks to the people we interact with. So my team, my clients, my suppliers and my partners need to be fun people to deal with, and need to work with a smile :-).

The advantage of being your own boss is that you can select these aspects and also the people… and having such a mantra helps to make decisions more easily when it matters: is this fun? Am I enjoying this? Does this project or this person make me smile? If not, move over and move on….

During the recent Diploma D3 exam in October 2023 there was a question about commercial challenges of red wine producers in the Loire Valley. How would you answer this question?

Interesting question, I would love to read the answers from the students and learn some new ideas…

Demand for red wine in general has been reducing globally already for many decades, and red Loire wines were not very fashionable when I started in 2010, but this has changed a lot over the past 10 years. Demand is clearly rising, both for the wine style and for the grape, and both in France and in export markets.

In Loire we produce light bodied refreshing red wines with moderate alcohol, which are quite fashionable these days, and our wines are also very food-friendly thanks to the tannins and the acidity, hence sommeliers like our wines as well.

And Cabernet Franc seems to be in demand as a special, different grape that is not planted a lot and does not exist a lot in mono-varietal versions.

Of course, as overall demand for red wines is reducing gradually over time, my answer is to produce several alternative styles of wine from Cabernet Franc, e.g. sparkling wine in white, rose and red, as sparkling wines keep growing. I also produce a still rose wine, and this year also a still Blanc de Noir and a new style of light bodied red wine.

Since the start I make grape juice from Cabernet Franc, which was always a small volume for a niche market, but now with the rise of mocktails I see an increase in demand for high quality grape juice.

Next year we will make a “Pineau” wine style with Cabernet Franc, so stay tuned…

I keep experimenting and trying new products, and when it works the product stays and if not, I stop. Innovation is anyway the key in any business and you can only innovate by observing the market and trying and testing new products.

Speaking of WSET Diploma. Any advice for recent Diploma students and everyone who is thinking about this level of wine education?

I love studying, so my advice should be combined with that warning…
I learned a lot throughout the WSET courses, as you taste so many different wines from across the world, and in Diploma also so many different styles e.g. fortified and sparkling wines, and I take a lot of inspiration from that into my own estate and my wines.

The difficulty of the WSET courses is increasing gradually. So if you managed level 3 easily and you are eager for more knowledge and more tasting experience, then go for Level 4. But I do understand that not everybody wants to spend the time to study all this in this much detail…  Also I know that not everybody gets excited and motivated for exams and deadlines like I do, and in Diploma there are of course a lot more of these… so everybody should use their strengths!

But it is worth it, you will learn so much more about wine across the world, which will increase your reach and your potential to buy more interesting wines at very decent prices!

Do you remember the moment when you realized that you want to continue and become a Master of Wine? How is it going and what are your impressions from this study?

As I mentioned before, I love to study, and in everything I have done, I have always studied and I always aimed for the top, so I always had the plan to continue for MW after WSET. Of course step by step, one course at a time, and also evaluating whether it all works for me and whether I can handle the volume of courses, and combine it with my work and my family!

But it all went fairly easily throughout the WSET and also the MW journey went quite smoothly. I passed everything for the first time, except for the Stage 2 tasting exam, which I only passed in 2023. This is the only exam in my whole life that I have failed ever…. It had to happen at one point in my life :-).

And this one I have failed several times, as with failure comes the stress of wanting to perform well the next time and then the anxiety of needing to perform well… and at some point the stress became more important than the knowledge and skills, and obviously the COVID interruption did not help my tasting journey. So it took me a while to get a good perspective about this exam, my strengths and weaknesses and how to succeed and I finally did in 2023.

Because I knew I could pass this exam when I came twice achingly close to the pass line, just missing a few points… I saw this as a sign that something else is needed to pass… So in the end this process taught me a lot more about life and failure than just learning to taste and write differently in order to pass the MW exam.

Another aspect of my character is to always look at the positive side of things and always distil learnings along the way, to improve for the future…. So this exam journey has taught me a lot about myself and I will, weirdly, always be very grateful for that, despite the painful journey.

But I am extremely happy to now be in “stage 3“, which is a research paper, and this plays most to my strengths of research and writing, and thus I can see and feel the end of the journey and the reward coming up…

Don’t ask me now what will be next…. First things first, finishing this one!

But I have started a coaching education during this process as it has helped me a lot along my entire journey, I wanted to know more about that also to help others in their journey, so that might be next, we will see…

All your Châteaus are also touristic properties, which host guests for wine tours, tastings and even overnight stays. What aftertaste should your guests leave with after visiting your locations? What is the most important in wine tourism and hospitality?

I am aiming for our clients to live unforgettable memories, which is why my slogans are “a complete wine experience” for Minière and “a magical wine experience” for Suronde.

I want the clients to remember their stay, remember what they did, ate, tasted, where they sat or walked, what they saw, smelt, tasted, … hence activate all their senses and imprint the memory into their senses. And that they talk about their experience to their friends and family when they come home and thus spread the word, making waves, one person at a time…

And in that sense I also hope these clients keep buying the wine in order to relive that experience, share those memories and activate their senses with a bottle of wine…

So for me and my team, the most important aspect is to ensure our clients have an unforgettable experience, that everything goes smoothly. Especially that we exceed their expectations, that we give them more than they expect or that they pay for, which is what they will remember. In big and small aspects of their experience…

And it is visible in all our ratings which are all close to 5/5 on all different platforms that we are on, all organical and from real clients. I am incredibly proud of that and I am very grateful to my team for their commitment, as they need to make it happen every day for every client.

In your opinion and experience, how Covid-19 changed/influenced tourism? For example,  guests became more motivated to travel after a lockdown period or more picky, etc?
Did Covid inspire you to create an “escape” concept for your holiday property?

The inspiration for the tourist offer started in 2010, when a real trend started to go back to nature, back to the roots, meeting the winemaker, etc. So I developed my offer in those days.

Covid has reinforced that aspect but the trend was already there. So my experiences existed already before covid. And luckily tourism largely continued during covid, even though wine sales were more complex, which is a big advantage of diversification…

Should winemakers talk about their wines or should wines talk about themselves? What is the best way to tell the story from behind the bottle (or box) of wine?

As I always say “wine with a story tastes better”, so we need to tell the story of the wine, and that story combines the winemaker, the winemaking, the place where the wine comes from, etc. There is a lot to say about my wines!

I think consumers want to do business with people, so they want to meet and hear the person who made it, but that person talks about the origin of the wine and how it was made etc. So it is a package deal and especially, everything needs to be coherent! The values of the person need to be in line with the practices of the winemaking etc. Consumers quickly feel if that is not sincere and authentic. And in wine, but also other sectors, not everybody is always sincere and coherent….
But consumers like a good story, so I appeal to critical thinking! Ask a few questions, go meet the winemaker on site, compare words and actions, and taste the final product, etc. Also for these aspects wine education of wine consumers is a big plus, in order to understand what is in the bottle and ask the right questions.

Château de Suronde is not a simple château, it is also a creative hub and hosts contemporary artists. Could you, please, share more details about this project? How do you build bridges between wines and arts?

I have a passion for art and specifically contemporary art, via my mother who was a modest but real collector of Belgian contemporary art. I have been actively involved in art myself since 2010 by organising networking events around art with wine (my wine) and there I met Sven Vanderstichelen, a Belgian curator with 25 years experience in Belgian contemporary art.

And I was considering creating an artist residence in Minière when I bought Suronde and discovered Suronde is the perfect place for that, as Suronde is in the middle of nature, we have 10ha of wild nature around our 7ha of vineyards. And we have two smaller idyllic houses in the middle of all this. So the perfect place for inspiration and creation….

Also Château de Suronde is in Quarts de Chaume Grand Cru, and how do you label a Grand Cru wine…. With golden letters? I chose to label the wine with art, to emphasize the value of what is in the bottle.
So I started my first vintage in 2016 with white labels with transparent embossing “ceci n’est pas une etiquette” to announce the art project, as the label is a canvas for art. Since 2017 we have a different Belgian artist who comes and creates art in Suronde, I select the artworks I like the most for our private collection, and out of these artworks we create wine labels. So the artist does not create wine labels but creates traditional works of art. I do this project together with Sven Vanderstichelen.

We launch the vintage with the new labels together with an art exhibition to the public, in order to sell wine and art to further support the artists. And since 2023 we do this in our own venue in Tervuren called HUISBURG, where we combine art, wine and original design and objects.

I choose the artists, together with Sven, and we select them among the people we know, that we have worked with in the past. All are confirmed artists but not yet super-famous, hence affordable. We do this to help them further in their career and to support them to get more exposure and of course more sales so they can continue to create art. A key criterion for the selection is that we only work with fun people, as we need to work intensely together. That should be fun, we should want to help each other and support each other. That is the basis in everything that I do, also for this project.

Would you like to add something? Or wish something to our target group, mostly wine professionals and wine enthusiasts.

I have a few mantras that I would like to share/repeat.

First, wine with a story tastes better, which means that I encourage everybody to buy wine from real winemakers, sold through real and independent wine shops, who will appreciate your support and your business. Each bottle you buy in this circuit makes a real difference for every person along the value chain.

Second, drink less but drink better, encouraging you to drink less wine/alcohol but spend more on each bottle that you drink or gift. Only buy organic wines, so if you drink half the volume, you can spend double on each bottle. This is better for your health, but doing this you buy more sustainable products, supporting real and organic winemakers in their efforts to make sustainable wines that are better for the environment and for your health!
Again, each bottle you buy, makes a real difference for everybody involved and for you!

Third, I invite everybody to explore the wide world of wine, which is full of variety and very interesting bottles, each with a story and with a personality. The winemakers and the independent wine shop will be very happy to guide you in your journey.
A WSET wine course will support you and guide you in identifying your personal preferences and in your ability to navigate the immense offer of wines that exist.

Finally, as some of your readers might know, and if not they know now 😉 : I am nominated for Belgian wine lady of the year, and as I am not as well known as wine people active in Belgium, it would make me very happy if people would like to vote for me. As Sybille told me and has become another mantra: the only way to get off this list is to get elected…. You can vote here

Thanks Kathleen for your time and sharing your priceless experience!

LinkedIn profile Kathleen Van den Berghe

Het bericht Kathleen Van den Berghe MW verscheen eerst op WineWise.