Tastevinage: 75 Years of Wine Elegance in the Heart of Burgundy
Clos de Vougeot, Burgundy, September 5. The legendary château, a Wine Travel Awards winner, hosted an exclusive tasting as part of Tastevinage – a landmark event for Burgundy wines. As previously announced, this year’s 116th edition was truly special: Tastevinage marked its 75th anniversary, bringing together winemakers, sommeliers, journalists, and representatives of the BIVB, OIV, and other international organizations. Drinks+ enogastronomic editor Oleksandra Minenko-Decamps took part in this remarkable tasting and shared her impressions.
Wine Ceremony at the Grand Cellier
The tasting unfolded in the Grand Cellier, where a central podium displayed the brotherhood’s motto: “Jamais en vain, toujours en vin” (“Never in vain, always in wine”). The atmosphere blended ceremony with warm closeness. At each table, five tasters blind-tasted wines – bottles concealed in black cases bearing the golden Tastevinage emblem.
Guest of Honor – Marc Veyrat
The event was opened by Arnaud Orsel, intendant général of the Confrérie des Chevaliers du Tastevin. Grand Maître Jean-François Curie also addressed the audience before passing the floor to the guest of honor, the legendary chef Marc Veyrat.
As this year’s Tastevinage ambassador, Veyrat was selecting the wines and dishes for the gala dinner, as well as for the wine list of his restaurant, which follows his guiding principle: “First the wines, then the cuisine.” His presence carried a special symbolism: just like Tastevinage, he is celebrating his 75th anniversary. Known as the “chef from the Alps,” Veyrat is renowned for his natural cuisine rooted in herbs and flowers, while his iconic black hat is more than an element of his style – it is a profound symbol of his connection to Savoyard traditions.
Marc’s speech was particularly touching. He reminisced about his childhood in the mountains of Annecy, where his family owned a mountain tavern. Often, he accompanied his grandfather while herding goats, and after school, his grandfather would hand him a hat filled with wild berries. This simple gesture came to symbolize Veyrat’s deep connection with nature and his roots. With a touch of humor, he concluded: “There is one thing that cannot be taken away – the name Marc Veyrat with a hat.”
Tasting: 13 Wines and 2 Stars
At the tasting table where I was lucky enough to sit, 13 wines were presented: Crémant de Bourgogne, Petit Chablis, Chablis, Chablis 1er Cru, and wines from Beaujolais, with vintages ranging from 2015 to 2024.
The evaluation focused not on personal taste but on whether the wines met the standards of brilliance, typicity of the vintage, and eligibility to carry the prestigious Tastevinage label. The most outstanding were awarded the distinction Major – “Coup de Cœur”, meaning wines that tasters would proudly serve at their own tables and recommend to friends.
Among the favorites:
- Crémant de Bourgogne – fresh and lively, with sparkling citrus notes, fine bubbles, and a graceful lightness. A perfect aperitif to lift the mood and highlight the flavors of herbs.
- Chablis – pure and insightful, like a summer morning, with minerality and elegant acidity that gives structure. Subtle notes of green apple and white fruit complete the delicate profile.
I would especially like to highlight the cuvée Mâcon-Vergisson Blanc 2022 from Héléna Hortega, which received the “Coup de Cœur” distinction and was recognized as one of the best wines of the 2025 edition. The winery’s owner described the award as a sign of confidence in the younger generation of winemakers.
Professional Community
Among the guests was BIVB representative Nadia Missa-El Hanbali, who coordinates tastings and educational sessions in the region. Her presence highlighted the strong ties between Burgundy’s winegrowers and international organizations.
It was a special honor for me to taste the wines alongside Hosam Eldin Abou Eleyoun, President of ASI Lombardia, and Monsieur Jean-Marc Brocard, owner of Domaine Brocard, whose winery was also among the Tastevinage winners.
I’d like to respect: of the 13 wines presented at our table, only two received the “Coup de Cœur” distinction – a true testament to the strict standards of the selection.
The full list of this year’s winners can be found here.
Photo, Cocktail, and Traditions
A black-and-white photo zone created an atmosphere of immersion in the past. A festive cocktail concluded the evening: appetizers and desserts were adorned with flowers, and guests tasted Crémant, Chardonnay, and Pinot Noir from the village of Maranges – the venue for Saint Vincent Tournante in 2026.
And finally, a charming tradition of Burgundian confrères, popularized by Tastevinage: at the close of the celebration, the Burgundians sing a song of thanks in chorus – honoring the friendly feast, the harvests, the good wines, and the magical world around them.
Inside View: Chevalier’s Thoughts
Nadia Missa-El Hanbali, Chevalier, Tastevinage jury member and manager of the Cité des Climats et Vins de Bourgogne (Beaune):
Among the wines tasted this year, I was particularly impressed by the Mercurey Rouge 2023. Its juicy texture and freshness, highlighted by notes of red berries with a subtle hint of blueberries, created a true pleasure. The impact of climate change is becoming increasingly noticeable — in warmer years, wines tend to have higher alcohol content, which alters the balance.
The organization was impeccable, and the presence of Marc Veyrat added a symbolic significance to the event. Interacting with the jury members was extremely valuable, thanks to the diversity of perspectives. The black-and-white photo booth was especially memorable — a wonderful idea for capturing timeless memories.
Helena Hotea, Chevalier Tastevinage, owner of Le Domaine Hotea:
Among the favorites of my tasting panel was the Crémant de Bourgogne. The other wines seemed rather average. I don’t believe this is due to warming; rather, it reflects changes in the winemakers’ practices. Commercial wines are not aged on the lees long enough to fully “develop.”
However, the event itself was of the highest level. The venue is wonderful, and the encounters with remarkable people are truly unforgettable.
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