{"id":820,"date":"2024-03-25T11:54:17","date_gmt":"2024-03-25T11:54:17","guid":{"rendered":"https:\/\/nonam.be\/?p=820"},"modified":"2024-04-01T11:16:06","modified_gmt":"2024-04-01T11:16:06","slug":"meet-the-team-nathan","status":"publish","type":"post","link":"https:\/\/nonam.be\/en\/meet-the-team-nathan\/820\/","title":{"rendered":"Meet the team \u2022 Nathan"},"content":{"rendered":"

Where could we find you before you inspired our guests?<\/strong><\/h4>\n\n\n\n

At a vineyard and at a wine merchant's. Before joining Nonam, I had several jobs, but those experiences taught me how to taste and gain insight into the market. Two aspects that are important to guide our guests. They also enjoy being advised and are curious to try something new. That's for example why our Slovakian Bott-Frigyes wine, a less traditional choice, is incredibly well-received.<\/p>\n\n\n\n

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How does the collaboration with Vitis Vin work?<\/strong><\/h4>\n\n\n\n
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Vitis Vin is the exclusive wine merchant of Nonam. Their wide range ensures a varied wine list. What\u2019s important for me? <\/p>\n\n\n\n

Their view on the ethos and aesthetics of wine. Well-made, 'clean', biodynamic wines take center stage. However, they search for wines with character, personality, with a story... These don't necessarily have to come from a niche vineyard, allowing them to give us consistency.  <\/p>\n<\/div><\/div>\n\n\n\n

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What do you consider as a successful pairing between food and wine?<\/strong><\/h4>\n\n\n\n

Karel creates the menu, and together with Joery from Vitis Vin, I make the wine selection. Three aspects need to be in balance for me: the main ingredient on the plate, the sauce, and the progression of the menu. The wine must obviously complement the dish, but timing is also crucial. For example, white wine is often served with fish, but if fish is the fourth course, I would opt for a suitable spicy red wine. You're further along in the menu, a bit later in the evening... so it\u2019s normal that a guest craves a glass of red wine.<\/p>\n\n\n\n

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How would you describe Nonam's wine card?  <\/strong><\/h4>\n\n\n\n

We offer a wide selection of wines by the glass and an extensive \u00e0 la carte wine list by the bottle. There is a lot of variation in taste profiles for wines by the glass: light, spicy, and powerful wines are well represented. With our \u00e0 la carte wines, we ensure there is sufficient variety in region, grape, and taste profile. Classics like Pomerol and Chevrey-Gambertin can be found on our wine card, but also some beautiful surprises, like Clos Romans. An incredibly elegant wine.<\/p>\n\n\n\n

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    What's your favourite vineyard on our card?<\/strong><\/h4>\n\n\n\n

    Without a doubt: Judith Beck. She is a member of Pannobile, which unites 9 winemakers in Austria who deliver quality. I love her philosophy. She produces biodynamic wines on 15 hectares of land. She doesn't want to get bigger, but better. And without losing sight of the consumer. She has a range aimed at consumers who want a top-notch, natural wine. In addition, she enjoys experimenting with her Bambul\u00e9 range, with an orange wine or Hunny Bunny, a very funky red wine. She knows what she wants and is excellent at communicating this clearly. \u00a0\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

    \u201cWaarom ik mijn job graag doe? Ik mag de hele dag over wijn praten.\u201d
    \nKlaar, duidelijk. Het toont de ongebreidelde passie aan van Nathan, sommelier bij Nonam sinds juni 2023. <\/p>","protected":false},"author":2,"featured_media":821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[14],"tags":[],"class_list":["post-820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meet-the-team"],"_links":{"self":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts\/820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/comments?post=820"}],"version-history":[{"count":0,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/posts\/820\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/media\/821"}],"wp:attachment":[{"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/media?parent=820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/categories?post=820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nonam.be\/en\/wp-json\/wp\/v2\/tags?post=820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}