Fugu Japanese Dining

Teaching students about many facets of quality and Burgundy.

Dinner voor 2@home 🤩🍱❤️ Of course with Sake (or nice Whiskey why not?!!) Call us or DM for Catering or Masterclass

Favorite grape varieties

We always wonder why Dutch don’t like the chewy texture in food, while throughout Asia glutinous rice is used in many disches; like Dango! From the J*panese supermarket, Sorry! Actually not bad at all, very good texture. But need to be accompanied by a cup of good matcha tea.

Cheering for some friends that earned their first Michelin star!

The topic of “to blend or not to blend” is surely something to look into. Does single vineyard expression work that well in Italy? It does give a boost in price. But I am not convinced yet about the quality. Historically the region is all about the blending.

Don’t want to be rude, but where is …..and…..? It would make our day complete. But hey, we are not complaining. Not at all. Thank you again Dutch Sommelier Guild for yet another lovely experience.

What’s not to love? It reminds me of aged Sake except for the acidity part. Amazing value for money, it’s most interesting with food, great history and fascinating place to visit.

Pampered by basic course students. BYO session, things learned and put into practice. So proud and we had so much fun. This is not basic course level anymore but way advanced. This group went All in. The passion and hard work. Super happy to see them again soon at L2.

Meanwhile still keeping ourselves busy and foremost educated in food and wine

Registered! ?

Wa Gyu Consortium Kobe Beef event at restaurant Fred. With Chefs Kenji Oya, Fred Mustart, Dick Middelweerd. So special to be invited as guest among al other chefs that work with Wa Gyu in the Netherlands.

Never getting bored of standing in front of a group of wine enthusiasts and sometimes you will have a particular good feeling about a group.

Les Genevrières would be considered the less of the three most famous vineyards of top Meursaults. But I do like this elegant softer and more feminine style of Meursault. 2016 was not an easy vintage with many challenges and old fashioned climate conditions.
The wines are fresher and crispier. Very limited quantities were produced, so be happy with every bottle you are able to enjoy.

The famous town and hill of Hermitage and with no doubt the vineyards of the best dreamy wines in the world. We saw the neighboring restaurant terrace being capsized by the Mistral. Our visit was short. But we will be back for sure.

I was here on day one of my en-primeur 2021 study trip. Chateau de Ferrand is a Grand Cru Classé of Saint-Emilion situated near the city of Bordeaux. The Chateau is kept in meticulous state and the garden is listed as a Unesco World Heritage site. The owners gave us a very warm and personal welcome and even took time to have lunch with us. The food was amazing. Their wines are polished and sophisticated. We noticed that the use of new oak was diminished in the last few vintages. What made the wines even more elegant and more approachable. The owners are descendants of the Chandon-Moët family and the founder Baron Marcel B**h of the “Bic” pen imperium, hence the many artwork made by famous artists with the crystal line bic pen that we could admire all over the estate and the Moët&Chandon Grand Vintage 2009 that was served to us as a welcome drink. My signature is now eternalized in a future big pen artwork, I believe it’s going to be the ear of a Buddha. You can sleep, lunch or book a dinner as well at the Chateau and I checked the prices, they are very reasonable. It is certainly a place that I want to come back to. What an amazing experience.

It is the dream of every wine enthusiast and sommelier: to be able to experience a en-primeur tasting of all the Bordeaux Cru Classée wines in Bordeaux. Most Cru Classée wines will be presented at the several regional UGCB tasting venues, but not the premier crus and some extraordinary deuxième and troisième crus. These are only to be tasted at the Chateaux and only upon invitation of the Chateaux or on request of the specific allocated negotiatiants. I was fortunately to taste all the top Chateaux wines, except for Le Pin (unfortunately no time) and Chateau Petrus. The later is not classified in the Cru Classée systeem nor do they want to. With special thanks to Bosman Wijninkopers and Importer Well of Wine.