Let’s Meet Our Wine Expert

Jean-Marc Hubertus, our Cactus Wine Buyer and a professional in the sector for 23 years, shares his passion for his work:

How did you become an expert in your field of work?

I started my career at the bottom of the ladder as a Junior Buyer. During that time, I learnt absolutely everything a Chief Buyer needs to know. The main difficulty is knowing how to taste wine correctly and to recognise the specific characteristics of wines from the main wine-growing countries around the world. This requires countless tasting sessions. A lot of work and attention to detail also go into negotiating contracts.

How long have you been working in your field?

I’ve been working in the wine sector since 1997.

What did you study?

I studied at a Business School and specialised in international business.

What is your passion for your work?

What excites me most is how diverse my work is, from searching out winemakers to tasting and selecting wines. I also love planning marketing events and wine fairs, as well as all the negotiating.

When did you start working for Cactus?

I joined the Cactus Group in January 2014.

Do you belong to any club connected with your work?

I’m a member of the Vin sur Vin Club.

Could you give us a favourite recipe/wine & food pairing tip (tapas & finger food) to go with a wine?

For a finger food suggestion, one of my favourite recipes is flammekueche-style wraps, served warm with a glass of Crémant Brut, or a glass of Alsace or Luxembourg Riesling.

Recipe for flammekueche-style aperitif wraps

For 4 wraps, you’ll need:

  • 4 tortillas
  • 4 tablespoons fromage frais
  • 1 onion
  • 200g Gruyère, grated
  • 200g smoked lardons
  • Pepper
  • Nutmeg

Step by step:

  1. Spread 1 tablespoon of fromage frais over each tortilla, add 1 pinch of pepper, 1 pinch of nutmeg, 50g lardons and ¼ onion, finely chopped. Then sprinkle over the grated Gruyère and bake in the oven for 10 minutes at 180°C.
  2. Remove the tortillas from the oven, roll up each wrap, insert wooden cocktail sticks evenly spaced, and then cut into small sections.