http://www.dutchwineapprentice.com/

Dutch Wine Apprentice, Utrechtsestraat 30A, Amsterdam Centrum (2026)

30/09/2026

When Great W**es Meet a Kitchen Unafraid of Flavour 🍽️ 🍷

At Restaurant Tollius (Restaurant Tollius) in Amersfoort, chef Barry Hamstra and Domburg Putten (WijnVanErik) came together for an evening where ambitious cooking met a formidable line-up of w**es.

Hamstra’s cuisine draws on classical foundations while moving freely between French and Asian influences. Wasabi, soy, smoked eel, unagi, ginger b**r and Campari appeared alongside foie gras, caviar and truffle — giving Erik Stoffelsen of Domburg plenty to work with when selecting the w**es.

The W**es 🍷

From Ch*****ne and Bordeaux to Burgundy, Hermitage and Vintage Port, Domburg assembled a line-up with both pedigree and personality:

🔹2014 Bollinger La Grande Année🏅95/100
🔹2018 Château Smith Haut Lafitte Blanc🏅 94/100
🔹2020 Jacques Prieur Clos de Mazeray Meursault🏅93/100
🔸2013 Tortochot Charmes-Chambertin Grand Cru 🏅94/100
🔸2014 M. Chapoutier Ermitage L’Ermite 🏅 96/100
🔸1994 Graham’s Vintage Port🏅96/100

The Food 🍽️

A menu that was never designed to make w**e pairing easy:

🥢 Dutch-style sushi, oyster & Peking duck with Bollinger

🦞 Sea bass and lobster with Smith Haut Lafitte Blanc

🐟 Smoked salmon, quail egg & caviar with Meursault

🍎 Sweetbread and smoked eel with Charmes-Chambertin

🥩 Beef Rossini and winter truffle with L’Ermite

🧀 Domburg cheese selection with Graham’s Vintage Port

Not every pairing sought seamless harmony. Some worked through texture, others through contrast, while the most intriguing found their strength in the tension between plate and glass.

🔗 Full article, by our own Niels Aarts, now available on our website (link in bio).

A heartfelt thank you to Domburg Putten (WijnVanErik), Restaurant Tollius () and the entire team for the invitation and hospitality.

Which food-and-w**e pairing would you most like to try?

**eapprentice **epairing **etasting

27/09/2026

Star W**e List: Connecting the World Through Great W**e Lists ⭐️🥂

From Sweden to more than 45 countries, Star W**e List (Star W**e List) connects w**e lovers with exceptional restaurants and w**e bars worldwide.

Our own Niels Aarts spoke with founder Krister Bengtsson (krister bengtsson) about the platform’s international growth, its sommelier community and the changing world of hospitality. We also explore the Star W**e List of the Year Netherlands 2026, held on 20 September in Rotterdam.

🏆 Congratulations to all 2026 Gold Star winners!

🔹 Best Long List – Flore, Amsterdam (Restaurant Flore)🔹 Best Medium-Sized List – Restaurant Wils, Amsterdam (Restaurant Wils) 🔹 Best Short List – Restaurant ML, Haarlem (ML Haarlem)🔹 Best By-the-Glass List – Ciel Bleu, Amsterdam (Ciel Bleu Restaurant)🔹 Best Sparkling W**e List – Flore, Amsterdam🔹 Best Rosé W**e List – Zarzo, Eindhoven (Restaurant Zarzo)🔹 Best Newcomer List – Restaurant Azurite, Delft (Restaurant Azurite)🔹 Sustainability Prize – Restaurant de Kas, Amsterdam (Restaurant De Kas | Amsterdam)🔹 Best Austrian W**e List – Central Park Voorburg (Central Park Voorburg)🔹 Special Jury Prize – NOTK, Rotterdam (NOTK - Curator of W**e Experiences)🔹 Best California W**e List – Restaurant Azurite, Delft 🔹 Best Spanish W**e List – Zarzo, Eindhoven

Flore, Zarzo and Restaurant Azurite each collected two Gold Stars, while all ten international category winners qualify for the Global Final in June 2027.

🔗 Read the full article, by our own Niels Aarts, Star W**e List: Connecting the World Through Great W**e Lists, for free on our website (link in bio).

With sincere thanks to Krister Bengtsson and our partner Star W**e List, and congratulations to all the winners and finalists!

**eapprentice **elist **eawards

26/09/2026

Bodega Chacra – 2025 Mainqué Chardonnay 🇦🇷

Patagonia is emerging as one of Argentina’s most exciting regions for Chardonnay, and Bodega Chacra (Chacra) is at the forefront. Created through the collaboration between Piero Incisa della Rocchetta and Burgundy’s legendary Jean-Marc Roulot, Mainqué combines Burgundian finesse with a distinctly Patagonian identity.

🌟 The Beauty of Balance

The 2025 Mainqué opens with expressive aromas of white peach, ripe citrus and fresh orchard fruit, complemented by delicate floral notes, toasted almond and a touch of flint. On the palate, generous fruit meets vibrant acidity, with a fine chalky texture and refreshing saline minerality. Elegant, precise and beautifully balanced, this is Chardonnay that combines immediate pleasure with genuine sophistication.

🍇 Burgundian Expertise, Patagonian Identity

Founded by Piero Incisa della Rocchetta, whose family is behind Tuscany’s iconic Sassicaia, Bodega Chacra has become one of Argentina’s most exciting producers. Its collaboration with Jean-Marc Roulot brings Burgundian expertise to Patagonia, allowing the region’s distinctive terroir to take centre stage.

📍 The Character of Río Negro

Sourced from five vineyard parcels in Patagonia’s Alto Valle del Río Negro, Mainqué reflects a landscape of ancient alluvial soils, abundant sunshine and cool nights. These conditions encourage expressive fruit while preserving the freshness and natural acidity that define Chacra’s white w**es.

⏳ Precision with a Generous Side

Mainqué has the generosity to draw you in, the freshness to hold your attention and the precision to demonstrate what Patagonia can bring to Chardonnay. Already beautifully approachable, it possesses the structure to develop further complexity over the coming years.

🏅 92-point DWA Score

🔗 Full review by our own Niels Aarts, now live on our website (link in bio).

🛒 🍽️ Imported in the Netherlands by Smaragd W**es (Smaragd W**es 🇳🇱). Enjoyed at Petite (Petite).

Have you discovered Patagonia’s Chardonnays yet, or do you still associate the region primarily with Pinot Noir?

**eapprentice

26/09/2026

Taurasi DOCG – The Barolo of the South? Or a Legend in Its Own Right 🇮🇹

Often called the Barolo of the South, Taurasi is one of Italy’s most compelling red w**es. Yet beyond this comparison lies a distinctive identity shaped by the mountains of Irpinia, its complex terroir and the remarkable ageing potential of Aglianico.

Our own Janne van Lieshout (Janne) travels to Campania, exploring its vineyards, meeting its w**emakers and tasting 71 Taurasi w**es to discover what makes this historic denomination so special.

🔹 A Landscape Shaped by Altitude – Discover how the Apennines, clay-rich soils and dramatic temperature differences give Taurasi its structure, freshness and ageing potential.

🔹 Aglianico at the Core – A demanding, late-ripening grape capable of producing powerful, complex w**es that develop remarkable elegance with time.

🔹 The Faces of Modern Taurasi – Meet four producers shaping the region’s future, each with a distinctive vision:

🍷 Gian Luca Mazzella (Gian Luca Mazzella) – Regenerative viticulture, precision and patience.

🍷 Macchie Santa Maria (Macchie Santa Maria Cantine) – Fresh expressions of Aglianico, innovation and w**e tourism.

🍷 Cantina Perillo (Cantina Perillo) – Old vines, family heritage and elegant, age-worthy w**es.

🍷 Tenuta Cavalier Pepe (Tenuta Cavalier Pepe) – Tradition, sustainability and hospitality.

From ancient vineyards to a new generation of ambitious w**emakers, Taurasi is demonstrating why it deserves recognition on its own terms. Its future lies not in becoming another Barolo, but in expressing the remarkable character of Aglianico and Irpinia.

📖 Read the full article: ‘Taurasi DOCG – The Barolo of the South? Or a Legend in Its Own Right’ on the Dutch W**e Apprentice website (link in bio).

With sincere thanks to Paul Balke (Paul Balke) and the participating communes for organizing this visit, and to the featured producers for their insights and hospitality.

**eapprentice **e

25/09/2026

Chefs & Cellars S02E05 – Restaurant RJ, Texel 🎙️

For the fifth episode of Season 2 of Chefs & Cellars (Chefs & Cellars), we travel to Texel to visit Restaurant RJ (Restaurant RJ).

Our guest is owner Jordy Schuijl (Jordy Schuijl), whose passion for gastronomy, exceptional w**es and hospitality has shaped RJ into a distinctive fine dining destination.

🍽 From Texel to Fine Dining

Jordy started his hospitality career at just eleven years old. After gaining experience at Michelin-starred De Nederlanden, he returned to Texel and opened Restaurant RJ in 2020.

Together with chef Patrick van der Hoek, he creates cuisine rooted in French gastronomy, combining international influences with seasonal ingredients and local produce.

🍷 A Passion for Exceptional W**es

W**e is central to RJ’s identity. Jordy has built an extensive cellar featuring renowned producers, mature vintages and exciting discoveries, with a particular passion for white Burgundy.

Thanks to Coravin (Coravin), guests can explore an impressive selection by the glass, with pairings tailored to each dish. RJ’s w**e programme has also earned international recognition from Star W**e List (Star W**e List).

🎙 Interview with Jordy Schuijl

We discuss Jordy’s journey, his philosophy on food, w**e and hospitality, and his ambitious plans for a new location in De Koog, bringing together an intimate restaurant, 18 hotel suites and a dedicated w**e cellar.

✨ Tune into Season 2, Episode 5 of Chefs & Cellars (Chefs) and discover the story behind Restaurant RJ and its exciting next chapter on Texel.

✍🏻 Want to read more?

Read our full feature and the accompanying dining review by our own Niels Aarts on Dutch W**e Apprentice (link in bio), including the dishes and w**e pairings from our visit.

🎧 Listen now on Spotify, Apple Podcasts and all major podcast platforms.

Have you visited Restaurant RJ? Let us know in the comments! ⬇️

**eapprentice

21/09/2026

Legends Lounge — Where Football Meets Fine W**e ⚽️ 🍷

Deep inside the Philips Stadium (Philips Stadion) in Eindhoven, a hospitality concept is bringing together three worlds that rarely meet at this level: football, fine dining and exceptional w**e.

Welcome to Legends Lounge (Legends Lounge), one of the most exclusive hospitality experiences at the home of PSV Eindhoven (PSV) — and the subject of one of our upcoming features.

Located in the former setting of a Michelin-starred restaurant, the Legends Lounge comes alive on match days, when members and their guests gather ahead of kick-off for an exclusive lunch or dinner, followed by hospitality throughout the match.

The standards are deliberately high. Leading chefs and their teams take care of the culinary programme, while w**e plays an equally important role in the experience. Founder Frank van Gool recently extended the partnership with PSV for another six years, paving the way for many more memorable afternoons and evenings.

But Legends Lounge is about more than football.

Through Legends of W**e, the venue hosts a dedicated programme of masterclasses and w**e dinners featuring leading w**eries and personalities from the international w**e world. Unlike the match-day experience, these evenings are open to w**e lovers beyond the Lounge’s membership.

Recently, we joined Frank van Gool at the Legends Lounge for a PSV match, experiencing the concept firsthand and discussing the story, philosophy and ambitions behind it. Chef of the Night: Fred Mustert of Restaurant Fred (Restaurant FRED) with his team ⭐️ ⭐️

In the coming weeks, we will take you inside the Legends Lounge and Legends of W**e, exploring what happens when football, gastronomy and fine w**e come together under one roof.

🍷 Stay tuned for more!

**e **eapprentice

20/09/2026

🍽️ Chefs & Cellars: Dining at Restaurant RJ, Texel🍷 
Travel to Texel and discover Restaurant RJ (Restaurant RJ), where owner Jordy Schuijl (Jordy Schuijl), Chef Patrick van der Hoek (Patrick van der Hoek) and Sommelier Sebastiaan Landaal (Sebastiaan Landaal) bring ambitious cuisine, island ingredients and an extraordinary w**e programme together in a highly personal dining experience. 
Founded by Jordy in 2020, RJ is currently operating from Den Burg while a new restaurant and hotel are being developed in De Koog. The restaurant combines French foundations with international influences, a close connection to Texel and a philosophy built around a small, knowledgeable team. 
👨🏻‍🍳 Our dinner reflected that approach through dishes including Hamachi with Cucumber, Grapefruit and Jalapeño; Gambero Rosso with Caviar and Dashi; A5 Wagyu with Clams, Leek and Seawater; and Anjou Pigeon with Blueberry, Parsnip and Pistachio. 
🍷 W**e lies at the heart of RJ. Our pairings travelled from Ch*****ne and Alsace to Friuli, Burgundy, Jura and Bordeaux, with highlights including Perrier-Jouët Belle Époque 2016, Vie di Romans Dessimis Pinot Grigio 2022, Hubert Lamy Saint-Aubin La Princée 2018 and Château Paveil de Luze 2011. 
🎙️ In Episode 5 of Season 2 of Chefs & Cellars (Chefs & Cellars), we sit down with Jordy to discuss his journey through gastronomy, the philosophy behind RJ, his passion for w**e and the next chapter in De Koog. 
🔗 Read the full article by our own Niels Aarts via the link in bio. 
🍷✨ Have you visited Restaurant RJ on Texel yet, or is it on your list? Let us know below!

**epairing **eapprentice

18/09/2026

Maison Arnaud Boué: A Fresh Perspective on Burgundy 🇫🇷 
Burgundy is deeply rooted in tradition, but the region is changing. Rising temperatures and vineyard prices are bringing new attention to places that historically stood in the shadow of the Côte d’Or. 
For Arnaud Boué, one of those places is the Hautes-Côtes de Nuits. Its higher elevations, cooler conditions and limestone-rich soils offer freshness and tension, qualities becoming increasingly important in a warming Burgundy. 
🍇 The Potential of the Hautes-Côtes 
Founded in 2018, Maison Arnaud Boué (Maison Arnaud Boué) combines Burgundian tradition with a forward-looking approach centred on freshness, minerality and terroir. 
Accessibility is equally important. As Boué told us: “I want to stop people from abandoning Burgundy because it’s too expensive.” 
🌱 Tradition, Without Restriction

Alongside Chardonnay and Pinot Noir, Boué works with Aligoté Doré, Gamay and Pinot Blanc. His involvement with Les Aligoteurs (Les Aligoteurs) further reflects his willingness to explore Burgundy beyond its familiar conventions.

🍷 Highlights from Our Tasting

🏅 Hautes-Côtes de Nuits Blanc 2021 – 91/100 DWA 🏅 Bourgogne Aligoté 2022 – 92/100 DWA 🏅 Hautes-Côtes de Nuits Rouge 2022 – 91/100 DWA 🏅 Nuits-Saint-Georges Les Charmois 2022 – 94/100 DWA

✨ A Fresh Perspective on Burgundy

Across the range, freshness, minerality and restrained oak reveal w**es firmly connected to Burgundy while pointing towards its future.

🔗 Read our full feature and tasting notes, written by our own Britt van den Hoofdakker (Britt), on Dutch W**e Apprentice. Link in bio.

🙏 Our thanks to Arnaud Boué (Arnaud Boué) and Maison Arnaud Boué for their hospitality, and to W**e Lister (W**e Lister) for arranging the visit. 
Could the Hautes-Côtes de Nuits become one of the most exciting parts of Burgundy’s future? ⬇️ 
**eapprentice

17/09/2026

Vignoble des Cabottes: A New Domaine for Old Terroirs 🇫🇷

A new name has appeared in Burgundy, but the vineyards behind it are anything but new. Vignoble des Cabottes (Vignoble des Cabottes) brings together remarkable Côte de Beaune terroirs, guided by Frédéric Weber, who has worked with many of them for more than two decades.

Following the Dutch launch at Restaurant Parkheuvel (𝐏𝐚𝐫𝐤𝐡𝐞𝐮𝐯𝐞𝐥 𝐑𝐨𝐭𝐭𝐞𝐫𝐝𝐚𝐦 ❃ ❃) in Rotterdam, organised by Wijnkooperij de Lange (Wijnkooperij de Lange), we sat down with Weber to explore the domaine and its inaugural 2023 vintage.

🌿 A New Domaine, Not a New Beginning

Created following the reorganisation of Bouchard Père & Fils under Artémis Domaines (), Cabottes encompasses 35 hectares, including 10 hectares of Grand Cru and 22 hectares of Premier Cru vineyards.

For Weber, the opportunity is about greater focus: working at parcel level, stricter selection and giving vineyards and w**es more time.

🍷 The 2023 W**es

At Parkheuvel, seven w**es introduced us to the inaugural collection. Our highlights:

✨ Beaune Clos de la Mousse 1er Cru 2023 – 94/100 DWA
✨ Corton Le Corton Grand Cru 2023 – 95/100 DWA
✨ Beaune Les Grèves Vigne de l’Enfant Jésus 1er Cru 2023 – 96/100 DWA
✨ Corton-Charlemagne Grand Cru 2023 – 96/100 DWA

✨ The Vineyard Before the W**emaker

Perhaps the clearest message from our conversation was Weber’s insistence that Cabottes should not develop a house style at the expense of its individual vineyards.

“The vineyard first, because we are in Bourgogne.”

Almost everything around these vineyards is being allowed to evolve—from farming and selection to élevage and a new w**ery planned for 2028—so that what matters most within them does not have to.

🔗 Read the full article, interview and w**e reviews on our website — link in bio. Written by our own Niels Aarts.

🙏 Our thanks to Frédéric Weber and Victor Goichon of Vignoble des Cabottes, Wijnkooperij de Lange, and Erik & Juliën van Loo and the team at Restaurant Parkheuvel.

Can a new Burgundy domaine build its future by changing everything except the identity of its vineyards?

**eapprentice

16/09/2026

🎂🥂 Happy Birthday to Our Founder, Niels Aarts!

Today we’re celebrating the man who started it all. Another year for our founder Niels, another vintage for Dutch W**e Apprentice — and, as tradition demands, there has to be Ch*****ne and Cake!

This year’s birthday combination brings together two very tempting choices:

🥧 Cherry Pie by De Rouw (Patisserie De Rouw) — Crisp shortcrust pastry, frangipane, cherries and whipped cream. Rich, fruity and just indulgent enough for a birthday.

🍾 Rafflin-Lepitre Rosé Premier Cru NV, courtesy of Bubbels & Meer (Bubbels & Meer)— a generous and beautifully rounded Rosé Ch*****ne made from 65% Pinot Noir and 35% Chardonnay.

After five years of ageing in the cellars of the Rafflin-Lepitre (Ch*****ne Rafflin-Lepitre) sisters, the Ch*****ne shows a wonderful combination of richness and freshness. Wild strawberries and raspberries lead the way, followed by apricot and Mirabelle plum, while the palate brings raspberry sorbet, redcurrant and a fresh, dry finish.

✨ And together? Cherry meets raspberry, buttery pastry meets vibrant acidity, and the richness of frangipane and whipped cream is lifted by a fine stream of bubbles. A birthday pairing we’re very happy to put our name behind.

But today, the w**e can take second place.

Here’s to Niels, whose passion for w**e started Dutch W**e Apprentice and continues to bring together our international family of writers, w**emakers, sommeliers and w**e lovers.

Happy Birthday! Here’s to another year of discovering great w**es, meeting inspiring people and sharing their stories — and, of course, to many more vintages ahead

Join us in wishing Niels a very happy birthday!

**eapprentice *****ne

Dutch Wine Apprentice

30/09/2026

27/09/2026

26/09/2026

26/09/2026

25/09/2026

21/09/2026

20/09/2026

18/09/2026

17/09/2026

16/09/2026

Adres

Website

Meldingen

Contact Opnemen Met Het Bedrijf

Snelkoppelingen

Delen

Verzoek om vermelding te verwijderen