Wine Side Stories

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.

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.

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!

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.

Fifth episode: Two seemingly distinct worlds. On the one hand, the rigour of wine, its structure, its roots in the terroir. On the other, the delicacy of a dessert, its lightness, its evocative power. In this episode, pastry chef Juliette Henry joins Benjamin Vimal, oenologist and deputy director of Château Lagrange, for a four-handed creation.

In the heart of the Château, between the cellars and the vineyards, they discuss the link between raw materials and emotions, between technique and spontaneity. Together, they cook a dessert designed to complement one of the Château's wines. It is an unfiltered dialogue, where the texture of the fruit responds to the structure of the wine, and where the pairing becomes a common language.

More than just a food and wine pairing: a sensory encounter.

Sixth episode : The earth has its mysteries. A Pomerol raised with passion by Henri Parent Junior of Château Le Gay. A black truffle, unearthed by Olivier Leserne of Domaine Truffier du Grand Merlhiot. A duck Wellington with truffles, prepared with the help of Chef Raphaël Mollica of Restaurant Dix. A winning trio!

In this episode, every gesture is a tribute to patience, every bite a revelation. Wine and truffles don't just go together, they tell a story, complement each other and are meant to be savoured!

🍷 A sensory journey where the earth speaks and emotions are savoured.

Seventh episode : A barrel does more than simply house the wine: it transforms it. At Tonnellerie Demptos, Dominique Gornès works with wood with passion, transforming each plank into a vessel capable of enhancing the most subtle aromas and textures.

At Château Fourcas Dupré, Lucas Leclercq shares his vision with us: the quest for a perfect balance between fruit and oak, where each barrel becomes the partner of an exceptional wine.

In this 7th episode of Wine Side Stories, immerse yourself in a unique dialogue between artisanal craftsmanship and winemaking passion.

Because a Grand Cru is, above all, a story of people, expertise and passion!

Eight episode : A label: it is a wine’s identity, its history and its first point of contact with the world. At Château Rauzan-Gassies, Anne-Françoise Quié upholds the heritage of a Margaux Second Grand Cru Classé, whose label is a work of art in its own right.

At Imprimerie Berjon, Frédéric Berjon carries on a century-old tradition of craftsmanship: choosing the paper, shaping the label, blending the inks, gilding… Every step is a quest for perfection to honour the soul of the wine.

Together, they reveal the precise techniques and subtle choices that ensure a label never betrays the wine, but enhances it.

In 2015, the redesign of the label with graphic designer Stéphanie Javel breathed new life into the 1920s designs, combining elegance and modernity.

More than just a story of a label: a tribute to tradition, identity, and the art of showcasing a Bordeaux Grand Cru.