SAINT-EMILION WINES AND BELGIAN GASTRONOMY
Crowned Best Sommelier of Belgium in 2013, Yanick Dehandschutter advocates food and wine pairing as the future of gastronomy and tell us about the unique relationship the Belgians have with Saint-Emilion wines.
Paroles de passionnés
YANICK DEHANDSCHUTTER, SOMMELIER AT THE ‘SIR KWINTEN’ RESTAURANT, LENNIK, BRABANT FLAMAND.
SAINT-EMILION, THE SOUL OF A LAND
In his parents’ restaurant, Yanick Dehandschutter excels at food and wines pairings. His enjoyment lies in giving his customers a unique experience with a unique wine. And for this, Saint-Emilion wines are excellent. Their uniqueness comes from their flavor, their aromas, the terroir and the people behind the wine: “you should find the soul of Saint-Emilion in the glass”. And to Yanick Dehandschutter, the soul of Saint-Emilion also refers back to its “cozy, beautiful village, and its friendly inhabitants”.
SAINT-EMILION WINES AND BELGIAN CUISINE
“Saint-Emilion appellations are very important to the Belgians, if they see them on the wine list, they take them!” It’s thanks to their reputation and their quality that Yanick Dehandschutter finds it easy to advise his customers to choose those wines: “Saint-Emilion wines are open to all, to the enthusiasts and to the experts”. The sommelier values food and wine pairing very much, even working together with the chef on the recipes to be selected according to his customers’ wine choices. “A steak with Belgian chips, a good salad and a mushroom sauce: here is a Belgian recipe that goes very well with a good Saint-Emilion”.