Wine Side Stories
In Bordeaux, what we do is just as important as what we say. Here, we craft with patience, we refine with care and we pass down our know-how with passion! Wine Side Stories is a series of “encounters” between winegrowers and artisans who cultivate high standards and attention to detail.
In each episode, we explore what the two worlds have in common: raw material, time and precision. These are not just interviews but engaging dialogues. Links between professions, sensibilities and expertise.
🎬 Welcome to Wine Side Stories, where Grands Crus de Bordeaux encounter those who enhance a raw material…
Discover the first episode:
When a winegrower meets a chef, dishes simmer in the pan, wine is decanted, and above all, they talk! Eric Monneret, Managing Director of Château La Pointe in Pomerol, joins Sylvain Renzetti, Chef of the Son’ Restaurant in Bordeaux, for a slow-burn encounter... In their respective professions, everything is a matter of raw material, precision and patience. One ages his wine while the other composes his dish. Together, they create a perfect pairing, the result of skills, taste and time.
Wine Side Stories #1 : From the hand to the mouth
Second episode:
In Bordeaux, the Garonne is more than just a backdrop. It's a backbone. It links the vineyards to the ports, it has long carried the barrels of wine and it still carries the stories today. In this second episode, we follow Nicolas Sinoquet, Managing Director of Château Gruaud Larose, as he meets Julien Lamire, Carpenter at Chantier Naval Nicolas. On the surface, their jobs have nothing in common. Yet they both work with living materials: wood and wine. Together, they talk about precision, intuition and respect for the material. It's not just an exchange of words: it's an immersion in the gesture, a way of giving new meaning to patience.
Wine Side Stories #2 : From the River to the Barrel
Third episode:
In this third episode of Wine Side Stories, meet two passionate artisans.
Each works patiently and respectfully with their product: on one side, the elegance of Château Larrivet Haut-Brion; on the other, the purity of oysters refined by the tides of the Bay.
Charlotte Mignon, Managing Director of Château Larrivet Haut-Brion, joins Joël Dupuch, an iconic oyster farmer from the Arcachon Basin. Together, they board a boat and discuss tradition, taste, and sharing.
More than just a tasting: a meaningful encounter with a taste of the sea!
Each works patiently and respectfully with their product: on one side, the elegance of Château Larrivet Haut-Brion; on the other, the purity of oysters refined by the tides of the Bay.
Charlotte Mignon, Managing Director of Château Larrivet Haut-Brion, joins Joël Dupuch, an iconic oyster farmer from the Arcachon Basin. Together, they board a boat and discuss tradition, taste, and sharing.
More than just a tasting: a meaningful encounter with a taste of the sea!
Wine Side Stories #3: When a great white wine meets exceptional oysters
fourth episode:
The grape harvest is a moment suspended in time: a balance between technique, instinct, and weather conditions. For a sommelier, walking through the rows of vines and tasting the grapes is a way of reconnecting with the raw material. For winemakers, it is a chance to share in the intimacy of a vintage in the making.
On one side, Fabrice Sommier, Meilleur Ouvrier de France Sommellerie and President of the UDSF, and Noé Richard, finalist in the 2025 Meilleur Jeune Sommelier de France competition. On the other, two estates: Château Haut-Bailly in the midst of the harvest with Véronique Sanders, then Château Angludet, a pioneer in biodynamics with Daisy Sichel.
On one side, Fabrice Sommier, Meilleur Ouvrier de France Sommellerie and President of the UDSF, and Noé Richard, finalist in the 2025 Meilleur Jeune Sommelier de France competition. On the other, two estates: Château Haut-Bailly in the midst of the harvest with Véronique Sanders, then Château Angludet, a pioneer in biodynamics with Daisy Sichel.
