On a sunny afternoon, with the gentle breeze bringing with it the scent of flowering vines, we visited the picturesque Oud Conynsbergh Wine Estate in Boechout. This idyllic location, just outside Antwerp, celebrated its 10th anniversary, and we got to join in on this festive occasion.
On arrival, we were warmly welcomed by Lode Van den Brande, one of the estate’s eight founders. The historic building of Den Steenen Molen was the beautiful setting for this special day. On the terrace of the mill, we were offered a glass of Boechout’s festive Chardonnay 2019 Anniversary Edition. The light,sparkling wine with its delicate bubbles and notes of apple and brioche was the perfect start to our culinary journey. This was accompanied by flavorful appetizers from the hand of star chef Roger van Damme (1* Het Gebaar), such as crispy bruschettas with tomato salsa and mini quiches with smoked salmon. All the senses were immediately on edge with this delicious overture.
The table of eight
Oud Conynsbergh, founded by eight friends united by their love of wine, has in ten years developed into a jewel in the Belgian wine world. What began as an experimental vineyard has grown into a producer of unique wines that capture the essence of Boechout’s terroir.
The group of friends, united by years of shared meals and wine adventures, decided to deepen their love of wine and start their own vineyard. The “Table of Eight” was formed during Lode Van den Brande’s wedding in 2011, where the ideas and dreams for the wine estate took concrete shape.
Despite their initial inexperience in winemaking, the group began with experimental vineyards, determined to produce unique Belgian wines that could approach the quality of famous Burgundy wines. Boechout’s local climate and soil showed surprising parallels to those of Burgundy, inspiring them to grow grape varieties such as Pinot Noir and Chardonnay. Through intensive study, collaboration with wine experts, and a deep respect for sustainable agricultural practices, they managed to create wines that captivated not only the local community, but wine lovers from far beyond.
The philosophy of Oud Conynsbergh has always been rooted in the ambition to produce wines that reflect the refined qualities and rich flavor profile of Burgundy wines. This pursuit of excellence, combined with a respect for nature and a focus on biodynamic viticulture, has led to the production of wines that are a unique expression of the Boechout terroir.
A culinary delight by Roger van damme (1* Het Gebaar, Antwerp) and fine wine pairings
“From day one, I was convinced by Oud Conynsbergh’s approach and philosophy. Upon first tasting, I was immediately sold.”
“We need not be ashamed of the quality of our Belgian wines. They offer excellent value for money. Within a few years we will have to queue up for a case of Oud Conynsbergh.” – Roger van Damme, The Gesture (1*)
Auxerrois 2022 and 2018
The first dish, a delicate carpaccio of scallops on a bed of fennel salad, yuzu, curry and a cream of Thai basil, was paired with the 2022 Auxerrois Nature and the 2018 Auxerrois Nature. The 2022 had a fresh, mineral tone, while the 2018 offered a more complex, slightly aged flavor. Both wines complimented the subtle seafood flavor and spicy notes of the dish.
auxerrois belgian oak 2022 and 2020
We then enjoyed a broth of North Sea shrimp and a shrimp croquette, accompanied by the Auxerrois Belgian Oak 2022 and 2020. These wines, with their elegant wood notes and rich fruitiness, highlighted the delicate umami flavor of the shrimp and the creaminess of the croquette.
Auxerrois Acacia 2020 and Auxerrois Acacia 2018/strong-zone
The tartare of redfish with mousse of yellow curry and crab in yellow curry with coconut and Royal Belgian caviar were accompanied by the world-first Auxerrois Acacia 2020 and 2018. Acacia wood aging gave these wines a unique floral touch that played beautifully with the exotic flavors of the curry and sophisticated seafood.
chardonnay 2022 and 2020
For the main course of noodles with sashimi of redfish and gravy of shrimp and kefir, as well as asparagus with tomato and dashi mousseline, we enjoyed the Chardonnay 2022 and 2020. The light wood notes and fresh acidity of the chardonnay supported the delicate fish dishes and the rich, earthy flavors of the asparagus.
chardonnay 2020 and pinot noir 2018
The meat dish, consisting of a carpaccio of wagyu beef and a rich dish of beef with shiitake, short rib and white tripe, was perfectly paired with the 2020 and 2018 Pinot Noir. These wines, with their deep, fruity aromas and velvety tannins, enhanced the intense flavors of the beef.
The “Sterke van Boechout” as the ultimate finisher
At the conclusion for dessert, we had the opportunity to taste De Sterke van Boechout, a local “grappa” that warmed the heart with its complex and powerful character.
Our visit to Wijndomein Oud Conynsbergh was a feast for the senses and a celebration of Belgian winemaking at its best. The perfect harmony between star chef Roger van Damme’s dishes and the domain’s exceptional wines made this day unforgettable. We look forward to the next ten years and the promising future of Oud Conynsbergh.
More info on the Oud Conynsbergh wine estate: https://www.oudconynsbergh.be/
