“Blending is the art of finding in a place, in a place, the harmony of each parcel, of each grape variety, so as to have something that reflects the soul, the identity, the DNA of the cru.”
Éric Boissenot – Oenologist Château Cantenac Brown
What’s an oenologist?
The etymology of the word oenology goes back to the Greek οἶνος (oînos “wine”) and λόγος (lógos “science”). By definition, then, an oenologist is a wine connoisseur, the person who possesses the science of the field. However, depending on the cultural and/or geographical context the term does not refer to the same definitions, nor to the same degree requirements.
Éric Boissenot, the oenologist of Château Cantenac Brown
At Cantenac Brown, we are fortunate to have Éric Boissenot, one of the world’s leading oenologists, on our team. His main mission: blending.
Its missions
In fact, for a wine merchant, the oenologist is the expert in blending. As Éric describes it, “blending is the art of finding the harmony of each parcel of land, of each grape variety, in order to have something that reflects the soul, the identity, the DNA of the vineyard”.
As a wine taster and expert, this profession requires understanding and anticipating the wine market, tastes and customer expectations. A mastery and expertise that is strengthened by professional experience.
Oenologist and sommelier, two very distinct professions
The abuse of language and the confusion between oenologist and sommelier are common. The sommelier is the manager of a restaurant’s cellar and his mission is to advise a customer on the choice of a wine for a meal. He must have some knowledge of oenology, but he is not an oenologist.
Although strongly linked to each other, these two professions should not be confused.
