Discover the men and women who make Raisin happen, who are there to ensure our data is as pertinent as possible in each country, both for the winemakers and places we reference.
He didn’t drink wine. In 2010, a friend came to dinner with a bottle of P’tit Blanc du Tue-boeuf by Thierry Puzelat: a revelation! Since then, he reads, lives, drinks, and thinks natural wine. On the internet since 1999, Jean-Hugues created sites as an HTML developer before becoming a search engine optimizer. Raisin is as much a professional project as an effort to defend a certain worldview. Bring on the change!
She was responsible for the launch of On Boit Quoi Ce Soir ? She was also present for the creation of Raisin. No one really knows what we would have done, nor even if these projects could have existed, without her. Consultant, advisor, and editor, her hats and skills are many; and that’s exactly what a young app needs.
Natalie is new to the world of wine, but sure of her passion for its natural side. With a background in communications, spreading her love for the authentic and creative quality of natural wine is what she aims to do, and what better way than joining the Raisin team!
As an American in Paris currently part of the Wine & Management programme at Le Cordon Bleu, Natalie appreciates wine from all cultures and is enjoying learning about the different viticultural regions in France. During her studies, she has worked in natural wine caves around Paris, which has inspired her to discover wines with deep attachments to their origins and a lot of personality!
Born between Mondeuse and Syrah, it's finally in a cellar in Provence that it all started, before a “supernatural" encounter with bottles of Podere Pradarolo in 2010 that totally changed his approach. Since then, between France and Italy, he searches for new bottles and living produce, epicurean addresses and good times with anyone willing to share a glass of natural wine.
A photographer, and a market research director, he is always the one asked to taste the wine at the restaurant. A few years back, a neighbour of his gave him a bottle from Dard & Ribo as a present: it was a revelation that led him to investigate on the natural wine milieu. Since that time, his oenologic alias, Nico Wino, has been lashing out on Raisin and social networks to share his discoveries. His motivation? He won’t stop until he tried them all!
With many tastings behind him, Nicolas created Maison Wino in 2017, the mission of which is to promote the work of natural winemakers to the general public as well as the corporate world.
During his studies in archaeology, Florian discovered his love for wine, which eventually led him to investigate the sources and remains of Roman viticulture and winemaking in the German-speaking countries through his master thesis. His growing passion for real food and wine then brought him to the Slow Food driven University of Gastronomic Sciences in Piedmont, where he not only deeper encountered natural wines but also wrote his final thesis on amphora wines, back then the first thorough scientific approach to this type of winemaking. After several internships in Europe and NY, he started his own importing company Unchained Selections in 2014, since then bringing in some of the finest natural wines and pure junmai sake in Austria.
This natural wine adventure took off at a PNG tasting, with a wine by Thierry Puzelat. For Makiko, it was the story behind the taste that was so inspiring, with a philosophy that lives by respect for the environment and passion for natural wine. Makiko was born in Japan, and only planned to stay in France for a 6 month trip. 26 years later, this passionate sommelier has doubled and flourished as a Shiatsu specialist. Makiko is also responsibile for doing the app's translations in her native language!
Elana Amprimo and Fulvio De Marchi
It all started at the “Trattoria La Baritlera,” where Fulvio spent 9 years working in Chinanocco (Turin). It was there that he discovered natural wine alongside the managers of the restaurant, and helped make the wine list 100% natural. Then, he met Elena…and from there, it didn’t take much convincing! The two traveled from French vineyard to Italian vineyard without stopping – from the Binner's to the Milan's, and many more in between. It is crazy what passion makes you do 😉 They have largely contributed to improving our Italian map of establishments with the help of Christophe. As perspicacity is a shared value at Raisin, it did not take you long to figure out they are also officially our first Raisin couple: high five!
David spends his time between projects in San Francisco and Alsace,
where the family has a small vineyard outside the back door. The big
introduction to wine happened living in Edinburgh where there was a “
knee deep in claret” culture, with an appreciation for the thinner
types of Bordeaux wines. He fell into the natural wine bath living in
Alsace, through the fascinating cuvées of Patrick Meyer, Christian
Binner and Jean-Pierre Frick. Now well connected with the natural wine
communities in Alsace, the Pays Basque and Northern California, he
sees natural wine as a delicious disrupter to the better parts of the
contemporary wine sector. His love of wine is driven by the attitude and
respect of the land (and the planet) by the many natural wine vigneron(ne)s he has got to know.
As an atmospheric scientist, Boris had his head in the clouds and used to drink wine without caring much about it, until a diner in a restaurant where he found a 100% natural wine menu and a very persuasive team: the virus has been inoculated. A documentary about Alexandre Bain ends to convince him that a good wine is natural… and that the label is not that important! Since then, he explores wine regions by foot, by bike, or more often with his glass but never without his favorite compass, Raisin.
Claire was born in Lille, raised among the butter and cider culture in Normandy, studied Anthropology in Bordeaux, and moved to Paris where she finally discovered natural wine. Just by luck, she stumbled upon a natural wine shop, had her first bottle, plus a few more, and everything suddenly changed for Claire.
While she was used to drinking oaky, yeasty, full of sulfur, makeup, and wines without soul, this encounter opened her palate up to new, fresh, drinkable, and lively flavors that she could not ignore.
From then on, Claire was inspired to meet the people behind these wines, and experience for herself the vineyards, soil, plants, and ecosystem that make them so special. Learning, sharing, and thanking come naturally to Claire. And as a lover of nature herself, she takes a coherent and benevolent approach to work in all of her wine endeavors. So it is with humble desire that she joins the Raisin ranks, keeping that spirit of sharing her good taste in wine!
Krystel Nguyen Van Hong
Student at SUPDEWEB in Paris for a master's degree in the mobile sector, Krystel has been studying computer science and multimedia for about 5 years. She was a student-apprentice for a year and a half as a full-stack developer.
As she's looking for new horizons and new experiences, she will be joining Raisin as the project manager's assistant.
She is not yet familiar with the world of natural wine but looking forward to discovering it, she's very interested in the idea of encouraging the consumption of natural products.
Ale started drinking natural wine in 2012 and, from that moment on, she began visiting wineries, researching, communicating and writing about him. In 2016 she founded and organized Vella Terra, the first international and independent fair for natural wines in Spain based in Barcelona that involves 150 natural wine projects from around the world and which is held every year until today. Since 2019, she distributes select natural wines to restaurants in Barcelona, Valencia and Madrid, and runs the Garage Bar, which, being the bar of the Vella Terra fair, you can find all the wines of its producers.
In 2007, Andrew took his first sip of natural wine in Paris: a Christian Ducroux Régnié. Fast forward to six years ago, we received our very first message from Andrew, reaching out to meet up during another one of his visits to Paris. So we did, and there was no turning back. We discussed natural wine (of course), and a thousand other topics. This meeting over a couple glasses of wine, was the first of many. From Paris to New York where Andrew lives, it's been an ongoing exchange of enthusiasm for these wines that we love to share. Thanks to Andrew's passion, we are constantly discovering new winemakers and places all over the world.
Jackson's passion for good booze started with his foray into craft beer a little over a decade ago down under in Western Australia. It wasn't long before his casual consumption grew into a strong passion for the other important food groups, like natural wine, and the holidays to Europe became a thinly veiled excuse to drag friends across several beer and wine regions. Eventually picking up some work in Copenhagen, Jackson really started to focus his energy towards wild ferment beer and natural wines, two low pH circles that he found complemented each-other pretty bloody well. Since returning to Australia, Jackson has continued to devote his time to sharing his love for natural wine (read: drinking with) anyone that comes within a 4 foot radius!
JFor Benjamin, natural wine is wine… but when there are additives, it’s no longer wine. Both can be good, but in order for it to be authentic and true wine with terroir, it has to be natural! “We live in a society where people buy Chardonnay, and think it’s only Chardonnay inside the bottle. Unfortunately, the reality is that there are often over a hundred additives in that bottle of Chardonnay alone. I want transparency for consumers, for them to only drink true Chardonnay when they ask for a Chardonnay." Benjamin started his career as a sommelier in a Parisian palace, and now manages the wine cellar of The Royal Savoy Hotel in Lausanne, Switzerland – which has one of the most important natural wine selections in the country. He also happens to own a parcel in Valais, where he enjoys making wine with a friend. Benjamin’s passions also include geology, history, and the environment.
But Raisin is also and most importantly you, our users. Your messages received daily, sharing your enthusiasm or keeping us in tune with the latest openings, modifications or closures world-wide are essential to make this app great! So keep writing to [email protected] whenever you think necessary, that’s how we stay up-to-date!
If you want to join the team, write to us explaining what you can bring to the project [email protected]