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Artisan wine barrel expert and tasting curator
Bruno Colin - Founder of Cep de Table
What is it that you do exactly?
I help winemakers translate their passion and taste into the final product.
But my life has taken me down many roads to get here. I come from a family of fisherman from Brittany but I decided to take a different path. I have a degree in engineering and then became a professor of sport. I taught maths in Africa before holding a senior position in the market research industry. However, finally I decided to swap my tie for a corkscrew (not that I wore my tie much anyway). I finally found the profession that feels like home.
Sharing and passing on knowledge
I do not regret changing from a conventional profession to one that is more about the heart, the senses and using your hands. My job now is to accompany winemakers and guide them to identify what they need from the wine barrels and amphorae. I help them translate their passion into the final product that you discover in the bottle. I also like to think that I discover hidden talent as I recognise it in the people that I work with. I am a ‘discoverer, pioneer, taster, sharer and creator of emotions’ in all aspects of my work in the wine industry. Whether it’s selling barrels and amphorae, advising and assisting winemakers in the ageing of their wines, researching and discovering unique products and wines with a history to share with receptive wine lovers, or hosting tastings and meals.
So your passion is really the wine?
Wine is a common thread that connects passionate souls. As well as helping winemakers I have a business showcasing wines and conducting wine tastings, bringing the vineyard to the table and complementing it with my own cooking.
I share my favourite wines, my tasting notes, and sometimes a few recipes or pairings that I find interesting with my audience. It has been my companion for five years now, and it evolves according to my desires and my journey, with no set plan or imposed route. I navigate the magical world of wine according to my intuition. Or rather, the universe of those who make wine. I don’t claim to know everything about every region, I’m well aware of that. I’m sure I’m missing out on lots of wonderful things and remarkable people, but if chance or fate will have it, I’m sure our paths will cross one day.
What do you love about this profession?
Being genuine and authentic. Sharing and passing on the knowledge. I appreciate the emotion and intuition that are necessary to do this job. Tastes evolve and we are always evolving. When it comes to wine, food, music, painting, art in general… Everything that moves us. Because we feel differently as we get older. I realise that, subconsciously, I am making fewer and fewer concessions (none at all, perhaps?). I am searching for pure emotion.
I like raw products for their own sake and unpretentious cooking (which does not mean tasteless). I look for wines that transport me to another dimension, a sensory metaverse. It can be a simple white Beaujolais or a Syrah from the northern Rhône. Touch, smell… it all depends on the moment. There is no universal taste, just as there is no uniform perception. We don’t all have the same sensory receptors and, above all, our brains don’t decode these electrical impulses in the same way. We have our own algorithms, our own frames of reference.
It sounds like it is hard to define what you love most about this profession
I like to listen to my intuition, which increasingly takes over my reason to guide me in my choices and advice.
I love how receptive my senses are, always searching for new things to explore. The feel of a beautiful, well-polished barrel fresh from the workshop, the smell of warm bread coming from the wood as it slowly heats up, the delicate aromas of a wine you smell for the first time, the sight of its sparkling colour in a beautiful crystal glass.
I love telling stories and sharing all of this.
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