Drink less.
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VinoVonk is Jeroen Vonk. Wine writer, Champagne specialist and host of Sparks. Articles, guides and conversations for people who take wine seriously, without making it a religion.
WSET Level 3 · CIVC Level 4 Champagne Specialist
Perlato del Bosco Vermentino 2025 review: herbs, not sea
Tua Rita's Vermentino costs €18.95 and promises a saline coastal edge. I found sage, rosemary and basil instead. What it delivers, and what it doesn't.
Read article →Train your taste memory. Blind, like I do.
Pour a glass, answer the questions and guess the grape, the region and the year. Then the app tells you what your nose already knew but your head hadn't caught up to.
Start a tasting →Which Bottle Do You Bring to Dinner?
What your bottle has to do depends on whose table it lands on. Plus how much of a Dutch tenner is actually wine, and why 8 to 15 euro is the jump that pays.
Buying Guide · 4 minOrdering Wine in a Restaurant: Three Questions
The second-cheapest bottle is not the trap everyone thinks. What the research says about wine list markups, and three questions that do the work.
Alcohol-Free · 5 minDry Alcohol-Free Sparkling: What Survives
Which alcohol-free sparkling wines are dry enough to take seriously at the table, which lean on sugar, and how to read that off the label.
Featured in and worked with
Where my work appears and what I trained for. A collaboration is listed as a collaboration, not as an endorsement.
Podcast
Moët's chef de cave, a Master of Wine and a Master Sommelier have sat down with me.
Publication
Regular wine column for the Anne-Wies lifestyle platform.
Publication
Guest features on Sherry, Greek wines and Champagne. Print.
Publication
Winemaker portraits. Previously published work.
Qualification
CIVC Level 4 · WSET Level 3 · Wijnbrevet SDEN 3
Wijncampus 2025, Amsterdam Wine Academy 2024, and Wijncursus Amsterdam 2021 for the Dutch Wijnbrevet.
How I work
More than 120 press samples received
Zero verdicts bought. Anyone who pays is named in the article.
One field note a month
No wine talk, just tasting work. Unsubscribe whenever, get annoyed if you must.