Boekbespreking: Wine Class - De Fles (Gianluca Di Taranto)

[This article is a review of a book written in Dutch]

Het onmiskenbare talent van Gianluca Di Taranto leerde ik enkele jaren geleden kennen, in een periode waarin hij als sommelier actief was bij The Jane in Antwerpen. Daar onderscheidde hij zich niet alleen door zijn feilloze wijnkennis, maar vooral door zijn vermogen om grenzen te verleggen. Zijn pairings waren gedurfd, doordacht en vaak ronduit verbluffend. 

Wat me toen bijzonder is bijgebleven, is hoe hij versterkte wijnen inzette als subtiele ‘coating’: een ogenschijnlijk kleine ingreep die ervoor zorgde dat een krachtige Dalmore whisky moeiteloos harmonie vond met een selectie van Comté-kazen. Dat is geen toeval, dat is vakmanschap. Toptalent, zonder twijfel.

Via onze vrienden bij Uitgeverij Lannoo kreeg ik recent het nieuwste boek van Gianluca in handen: Wine Class - De Fles. Wat in eerste instantie leest als een toegankelijk en meeslepend verhaal, ontpopt zich al snel tot een indrukwekkend en bijzonder bruikbaar naslagwerk. Gianluca neemt je mee tijdens het volledige reistraject van wijn: van de wijngaard en het productieproces tot het moment waarop een sommelier in het restaurant de perfecte fles aanreikt bij je gerecht. Hij slaagt erin complexe materie helder en logisch te brengen, zonder ooit belerend te worden.

Wat dit boek echter echt onderscheidt, is de rijkdom aan praktische informatie die erin vervat zit. De Fles biedt een helder overzicht van aanduidingen op wijnlabels, herkomstbenamingen en classificaties, verduidelijkt terminologie rond rijping en kwaliteit, licht de zoetheidsaanduidingen bij mousserende wijnen toe en maakt zelfs de opbouw van de kostprijs van een fles transparant. Ook keurmerken en hun betekenis worden zorgvuldig gekaderd.

Voor iedereen die net als ik enthousiast met eten en drinken bezig is vormt het hoofdstuk over foodpairing een absoluut hoogtepunt. De vuistregels zijn helder en toepasbaar, en de uitgebreide lijst met Belgische culinaire klassiekers, aangevuld met maar liefst honderd andere gerechten, is goud waard in de dagelijkse praktijk. Als kers op de taart keert Gianluca het perspectief om: hij vertrekt van specifieke wijnen en koppelt daar telkens een gerecht aan dat er perfect bij aansluit. Een aanpak die even logisch als inspirerend is.

Na zijn debuutboek De Druif bevestigt Gianluca Di Taranto met De Fles opnieuw zijn vakkennis en autoriteit binnen het wijnlandschap. Dit tweede boek reikt de juiste tools aan om bewust en doordacht flessen te selecteren, zowel voor de gepassioneerde liefhebber als voor de professionele horecazaak. Voor mezelf is dit zonder twijfel een boek dat binnen handbereik blijft liggen, een referentie waar ik regelmatig naar zal teruggrijpen.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Cocktails for the Maison Slash photoshoot

A few days ago, my food-blogging better half was invited to take part in a Maison Slash photoshoot celebrating the art of cooking with veal.
Now, I’ll be honest — the kitchen isn’t exactly my natural habitat. While she worked her magic behind the stove, I stuck to the essentials: chopping a few vegetables, keeping our dog entertained… and, of course, taking charge of the aperitifs.

Because let’s face it — every great meal deserves an equally great cocktail.

Different people, different tastes — but when the photographer followed me over to the bar, curiosity got the better of him. One sip of my Popcorn Old Fashioned, and he was hooked. Judging by his smile (and the photos that followed), I think it’s safe to say the drink was a hit.

Thanks for capturing the moment so beautifully, Tom — and for reminding me that sometimes, the best way to be part of a food shoot is to bring the drinks. 🍸

Improvisation in Charente-Maritime: A Summer Cocktail Born from Necessity

Last week, I spent my holiday in Charente-Maritime, a sun-drenched region on the Atlantic coast of France, nestled between the legendary wine regions of Cognac and Bordeaux. With its salty sea breeze, rolling vineyards, and rich culinary culture, it was an ideal setting for indulgence — and, of course, inspiration.

Naturally, I couldn’t resist experimenting with local ingredients. But I made one major mistake: I had forgotten to pack my bar tools. No shaker, no jigger, no strainer. And as it turns out, finding decent bar gear in a sleepy coastal village isn’t all that easy.

But as is often the case, limitations sparked creativity. On our first morning, we had a simple breakfast: a piece of baguette with jam. The tiny jam jar caught my food blogging wife’s eye — and became my saving grace. 

Once cleaned, it turned out to be the perfect size for a 30 ml jigger. Shaking wasn’t an option, but stirring with a spoon certainly was. 

Geert Conard - The face behind Double Strainger

Recently, TX Distri — one of our trusted partners — invited me to contribute an article to their magazine, which reaches both hospitality professionals and enthusiasts.
I gladly accepted, and I’m excited to share it here as well, so new followers can get a glimpse of who I am and what Double Strainger is all about.

My name is Geert Conard. By day, I work as a teacher and run my own IT and communications business, but in the world of cocktails and spirits, I’m better known as Double Strainger.

What began back in 2016 as a hobby — posting my favourite cocktail recipes on a blog and social media — quickly grew into a lively community. Today, thousands of followers experiment with my recipes, I create bespoke drinks for bars, brands and events, and I host inspiring cocktail workshops for clubs and associations.

For me, variety is key — not only in flavours and recipes, but also in glassware and presentation. The right glass adds an extra layer of experience to every cocktail or mocktail. That’s exactly why my partnership with TX Distri is such a perfect match: their wide, stylish range of glassware helps me add that extra touch of class. Maybe we’ll meet in person at one of their next open days — I’d love that!

In the meantime, here’s a refreshing summer recipe for you to try: a Limburg-inspired, alcohol-free twist on the iconic Cosmopolitan. Just shake all the ingredients with plenty of ice, strain into an elegant, hand-painted Flora coupe glass filled with fresh ice, and enjoy. 

✨ Limburg Cosmo NA ✨

• 50 ml Fryns Spice NA
• 30 ml cranberry juice
• 30 ml orange juice
• 15 ml lime juice
• 15 ml simple syrup

Shake hard. Pour with love. Sip and savour. Santé! 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Spirits Inn Beringen makes a strong first impression in Koersel

This Sunday afternoon, the latest edition of the annual Spirits Inn Beringen festival took place in Koersel for the very first time — and the new location proved to be a winning choice. The venue offered a warm, inviting atmosphere and more spacious surroundings, allowing visitors to browse the stands in comfort. Both local and (inter)national exhibitors contributed to a dynamic and diverse tasting experience.

Upon entering, guests were immediately greeted with a notable premiere: a special bottling to mark the 20th anniversary of whisky club The Finest Notes. This commemorative release — a single grain whisky distilled in 1991 at the North British Distillery — was a fitting tribute to two decades of whisky passion.

A familiar and always impressive presence at the festival was Ivo Drabs of Wine4You. Like a seasoned sleuth, he scours the cellars of France in search of forgotten cognac casks. This year, I tasted a true flavour bomb: a cognac aged for an astonishing 100 years in oak. A rare find, given that most cognacs are transferred to large ‘Dame Jeanne’ bottles after a few years, halting further maturation.

As always, the exhibition floor showcased a fascinating mix of vintage, rare, and brand-new releases. One standout was Young Charly, represented by Bruno Simons, a former Antwerp cocktail bar owner with a well-trained palate. At his stand, I discovered Raasay, a brand I had not yet encountered, hailing from the Isle of Skye. This distillery stands as a compelling alternative to nearby Talisker, located just 20 miles away.

There was also exciting local news. Jeroen Aerts, known for his Appelstook (a Calvados-style apple spirit) and Bierbrand, presented his very own Black Creek Whisky. After three years and one month maturing in an ex-bourbon cask, this spirit now officially carries the name "whisky." The result? A fresh, fruity dram with a pleasant tartness and a long, satisfying finish. A remarkably strong debut. Even Mayor Thomas Vints joined in to taste this hometown premiere.

And there’s more to come: a second batch is already aging — this time in a completely different type of cask. It’s something to look forward to, much like the festival itself, which is set to return next year.

Ibiza Sour

A few years ago, I had the chance to experiment with Hierbas de las Dunas, a stunning liqueur created by Michelin-starred chef Syrco Bakker. So it was definitely time to finally get creative with the original Mari Mayans Hierbas de Ibiza.

On a sun-drenched May 1st, I found both the time and inspiration to craft a refreshing low-alcohol cocktail using the authentic Hierbas de Ibiza.

Ibiza Sour

• 30 ml Hierbas de Ibiza
• 30 ml Amontillado Sherry
• 30 ml Fresh Lemon Juice
• 15 ml Cane Sugar Syrup
• 0,5 Egg White

Add all ingredients to a shaker. Shake vigorously without ice first to create a rich foam. 

Next, add plenty of ice and shake again until the shaker feels ice-cold. Serve in a tumbler over fresh ice cubes. Garnish with a lime wedge.

Enjoy!

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

 

Crafting my own gin: a journey with Kindred Spirits

Last week, I had the pleasure of attending an inspiring workshop hosted by Kindred Spirits, an exciting new company linked to the Proef! test labs in Ghent. The experience offered a hands-on opportunity to create my very own gin recipe, which was nothing short of fascinating.

The process began with a neutral spirit as our base. From there, we had the chance to enhance it with essences and distillates of carefully sourced botanicals—including herbs, spices, and fruits. Each botanical essence was sourced using the optimal method to extract its purest flavour. In this CSI-style laboratory, we had access to cutting-edge technology, ranging from classic distillation equipment to state-of-the-art devices powered by innovative techniques.

What sets Kindred Spirits apart is their unique approach to crafting bespoke gin. Combining traditional methods with advanced AI and sensor data ensures each recipe achieves a perfect balance of flavour and aroma.

After a brief yet informative introduction to the basics of gin-making, we dove right into experimenting with the lab equipment. Sampling the base botanicals was an eye-opener—it gave us a sensory foundation to build upon. 

Using microliter quantities of botanical essences, we experimented with blending them into the gin base, closely observing how each addition evolved the aroma and flavour profile. While sampling and tasting, some math was required to keep track of our recipes, which added a fun and intellectual challenge to the process. Once satisfied with our creations, we recalculated the recipe proportions and prepared our own personalised bottles of gin.

So, what did I create?
I proudly call it my very own St. Nicholas Gin. It’s a festive, well-balanced blend that received high praise from Maxime Willems, head of the lab, who described it as “tasty and very well-balanced.”

This workshop was not just a lesson in gin-making but a testament to how technology and creativity can come together to craft something truly personal and extraordinary. If you’re a gin enthusiast or just curious about the art of distillation and blending, I highly recommend exploring what Kindred Spirits has to offer.

St-Nicholas Gin
by Double Strainger

500 ml Gin-base
5 ml Juniper 4140
2 ml Mandarin
1 ml Coriander
0,5 ml Angelica root
0,5 ml Cassia bark
0,5 ml All Spice

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.