Margaux Balemans

Sommelier - Student for the WSET Diploma in Wines

Margaux Balemans is a sommelier and a WineWise student pursuing the WSET Diploma in Wines. In 2020, Margaux won the title of “Best Junior Sommelier of Belgium.” She later earned several national awards, including the Young Sommelier Award of Excellence (VVS), Jeune Sommelier of the Chaîne de Rôtisseurs, and—most notably—was crowned “Best Sommelier of Belgium” in 2024 by the Belgian Sommeliers Guild.

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