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Drink to Drouhin

epicure 30 March 2012
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As the first winemaker in Oregon to plant Phylloxera-resistant rootstock, Dijon clones of Pinot Noir, and introduce high-density vineyards, Maison Joseph Drouhin expresses its pioneering spirit with flair.

While Frederic, the fourth generation member of Domaine Joseph Drouhin, one of the best-known family-owned wineries in Burgundy, may not be conversant in Asian cuisine, he has an unbridle thirst for exploring new food flavours. On a visit to Singapore last year, he ate through a sumptuous local dinner ranging from crab bee hoon, steamed clams bathed in chopped garlic to suckling pig at Ming Kee restaurant, which was hosted by common his wine-loving friends.

Frederic did not start his career as a winemaker. An independent spirit, he had chosen to work for BBC, canvassing sales for English-education programmes instead of joining the family business immediately. “But I thought to myself…my passion is still with wine after all these years, so it’s better to start sooner than later,” he shared.

Today, as the executive director of the board, he sees himself as the “director of an orchestra”. Together with his father, Robert Drouhin, and his siblings  (Veronique, Philippe and Laurent), they are the current guardians of the Joseph Drouhin style of wine, which emphasises on elegance, finesse and style.
Frederic has also added another feather to his cap. As the newly appointed President of the Primum Familiae Vini Association, a group of family-owned 11 ‘First Growths’ wineries who defend the values of family-run wineries, he has big plans to “organise even more tastings and improve communications with the revamp of the website.”

Excerpt from the April issue of epicure.

From m(int.) Network

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