WINELIFE's top 5 of the Wine Professional 2026

Of course WINELIFE will be present at the Wine Professional. This fair marks the opening of the fresh wine year and is also considered the ultimate New Year drink for everyone who does ‘something’ in wine. We come mainly to taste a lot and to get a spot in one of the many master classes. Here, top wine producers and importers show off their wines, whether or not in combination with small dishes from Michelin-starred restaurants.
Text: Petri Houweling | Image: Eelco van Wieringen

Here are our top five from the Wine Professional 2026: all equally good, but all very different.

We kick off with the particularly tasty Bourgognes from Jérôme Castagnier, combined with culinary delights from the kitchen staff of Karel 5 Restaurant. Think turbot with Dutch shrimp prescope, concentrated bisque and Miéral duck roasted on the carcass. Classic feasting!

With Barolo comes truffles. Mind you, they are not only harvested in Italy, they seem to grow in China too. We are treated to the real thing, generously shaved on a ravioli with porcini mushrooms and winter truffles. Made by the kitchen staff of restaurant ‘Aan de Poel’. Pair this with Marchesi di Barolo's Abbona. Success guaranteed!

Of a very different order and at least as good are Alsace winemaker Antoine Kreydenweiss' wine-food pairings with Lille dishes. We taste remarkably powerful pinots blanc, -gris and -auxerrois.

Dhe most surprising combinations stopped by Clavelin.nl's tasting room. They sell natural wine at its very best, paired with super tasty dishes from Rotterdam restaurant Renilde. Think ravioli with comté and goat cheese, warm pâté of pigeon hearts and livers with a blend of savagnin, poulsard, trousseau and pinot noir. Mind you, only for gourmets with guts.

No one says no Against the classic among classics: champagne and caviar.
We are surprised by the subtle taste differences of the salty gold. Especially in combinations with the older millésimes of Champagne house Perrier -Jouët, poured from beautifully decorated bottles. You can always wake me up for the combination of the Belle Époque brut Blanc de Blanc with Beari Classic caviar!

See you in 2027!

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