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In the heart of Vietnam, a sensory journey takes place around Burgundy wines, orchestrated by Maxime Dubois. This expert in tasting reveals a delicious fusion of flavors, subtly combining the exotic aromas ofpineapple and of brewed tea. Wine enthusiasts are invited to explore this unique experience, where every sip tells a story, combining the richness of Burgundy’s vineyards with vibrant local culture.
A fusion of flavors: Maxime Dubois introduces the art of tasting Burgundy wines in Vietnam, highlighting the aromas of pineapple and infused tea
In the heart of Vietnam, Maxime Dubois, distinguished sommelier, redefines the experience of tasting Burgundy wines by combining unexpected local aromas such as pineapple and the brewed tea. Established in this fascinating country since 2019, he shares his passion for wine with an innovative approach that highlights both Burgundian traditions and the riches of Vietnamese culture.
A unique journey dedicated to tasting
Evolving in the world of wine for several years, Maxime Dubois joined the network of official Burgundy wine trainers chosen by the inter-profession. His journey, between comic strip, there beer and the winemaking, took him to Asia, where he uses his knowledge to train new sommeliers and share his love for the aromatic richness of Burgundy. Its initiative in Vietnam demonstrates a desire to adapt wine tasting to local specificities.
The discovery of exotic aromas
In a country where the climate is tropical and where local flavors dominate, Maxime places emphasis on the fusion of aromas. During his workshops, he encourages participants to explore the fruity notes of a Burgundy wine while connecting them to familiar ingredients, such as pineapple. Unlike cherries, often used as a reference by Western sommeliers, pineapple, sweet and juicy, offers a completely different sensory perspective. As a result, students better understand the nuances of wine.
Brewed tea: a key element of tasting
Brewed tea also finds a special place in his tasting sessions. This traditional Vietnamese beverage is not only appreciated for its soothing properties, but it also reveals delicate aromas that pair perfectly with Burgundy white wines. By integrating this tea into his sessions, Maxime helps his students develop a richer and more subtle palette of flavors, while respecting the local culture.
The impact on local wine culture
Maxime Dubois’ mission goes beyond simply teaching tasting. He aims to enrich Vietnamese wine culture by opening it up to Burgundian influences. His efforts have helped to spark interest in French wine among a public that tends to favor local beer and spirits. This approach fosters a cultural dialogue around wine traditions and builds bridges between two very different gastronomic worlds.
The success of his innovative methods
Maxime’s innovative approach, combining local aromas with the tasting of great wines, has won over both the public and professionals. The positive feedback from his students demonstrates a real enthusiasm for his teaching. His growing reputation has even led to the creation of projects such as “Les Astuces Dégust’”, a web series that dusts off the tasting genre with humor and simplicity. This initiative, launched by the Interprofession des Vins de Bourgogne, contributes to making the world of wine more accessible and uninhibited.
FAQ about tasting Burgundy wines in Vietnam
Maxime Dubois is an official Burgundy wine trainer, based in Vietnam since 2019, where he introduces wine lovers to the art of tasting.
Tasting sessions highlight aromas such aspineapple and the brewed tea, allowing a unique sensory experience.
Maxime Dubois adapts his training by promoting diversity of the Burgundian vineyard while taking into account local preferences.
Cherry is often used as a reference to describe the aromas of a red wine, although it is difficult to access and expensive in Vietnam.
The goal is toawaken the palates and share in-depth knowledge about tasting Burgundy wines, incorporating local flavors.