In all simplicity !
Our Burgundy expert
For Paul, it all started just thirty years ago, with a jar of blackcurrant jam from his great aunt! He didn’t fall into it, but it’s just like that! Since then, like Proust’s madeleine, he has been looking for these aromas of small fruits so present in Burgundy wines. Fresh fruits, stewed fruits, candied fruits…
As you may have guessed, with Paul, his wine classes are naturally gourmet tastings, and sometimes unusual.
With Agnès, the oenological animation is transformed into practical courses with tastings of “Wine & Charcuterie” or “Wine & Chocolate”… The duo then brings the gourmet experience to its peak. Paul focuses on local wines and Agnès leads the gastronomic part.
Their kind eyes and their ability to listen make them endearing teachers who make the world of wine and gastronomy less complicated.
Oenology & gourmet food
History of winegrowers
Paul makes it a point of honor that each participant feels free to tell his emotions, his feelings during the wine tasting.
Paul, also a professional taster and writer for guides and specialized magazines, likes to share his knowledge of the history of wine and oenology. It must be said that the Burgundy vineyards are rich in history, which began in the Gallo-Roman era. Then the capital importance of the Cistercian and Benedictine monks in what will later be called the climates.
What Paul likes most is to have his feet in the vineyard in the middle of the great terroirs: Gevrey-Chambertin, Clos Vougeot, Vosne-Romanée, Meursault, Corton. In the company of winegrowers, together they evoke the whims of the changing sky, the ripeness of the sugar-laden grapes, and the richness of the clay-limestone soil of Burgundy.