Just Add Wine | Ine Goossens & Ries van der Vlugt

Just Add Wine 

from Nature with Love 

Pure individual wines and winemakers standing up for individuality - call them pure-oldskool-distinctive-soulful and funky wines. Call it natural-Call it artisanal-Call it Organic.

most wanted wines

If you would like an allocation of our most wanted wines, which we hope we will have more of next year, please email us and let us know. We will ensure you get something.

REFERENTIES GASTRONOMIE

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Wat ambiance en keuken betreft zou een bedrijf als De Graaf van het Hoogveen natuurlijk lid moeten zijn van de Alliance Gastronomique Néerlandaise, het verbond waartoe de meeste toprestaurants behoren. Dat dit tot nu toe niet is gebeurd, heeft misschien te maken met communicatie en presentatie. De mailings bijvoorbeeld van dit restaurant demonstreren een zangerig taalgebruik, waarvan ook ik vaak de kriebels krijg.

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Er waren deze avond zeven gangen met zeven even voortreffelijke wijnen. Aan de muren hingen kleurenopnamen van geslaagde gerechten, die de culinaire fotograaf van Gourmet had gemaakt.

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Onze nationale wijnschrijver Hubrecht Duijker overweegt nu zijn volgende standaardwerk aan Piedmonte te wijden. Er werd weer buitengewoon goed gekookt in de Graaf van het Hoogveen. Dat vond ik niet alleen, maar ook mijn buurman Heinz Winkler, de chef-kok van Tantris in München. Heinz heeft drie sterren van de Michelin-gids en behoort daarmee tot de exclusieve groep topkoks als Bocuse, Chapel, Haeberlin en Vergé. Hij kreeg die drie sterren al op 31-jarige leeftijd en was daarmee de jongste kok, die ooit zo hoog scoorde. Heinz was dik tevreden over de prestaties van zijn jonge collega in Noordwijk.

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Speed tasting at Jean Arnaud with Lalou of DRC and Hugh Johnson. One of the most exciting and expensive burgundies ever likely to come my way.

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Vanuit Zwitserland was Hans Gerd Kübel naar de Lage Landen gekomen. Sinds 10 jaar heeft hij bij Zürich de zalmrokerij Balik. Kübel was 30 jaar acteur en regisseur in het theater. Hij vertolkte zowel Shakespeare, als ook de

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Heel onopvallend reisde Ine in 1976 mee met een culinair weekend, dat Thomas Lepeltak georganiseerd had in Engeland met Paul Bocuse als gast-kok en in het teken stond van de 50th anniversary of the coronation of Her Majesty Queen Elizabeth II.

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In april echter begon een bijzonder luxueus ingericht Koetshuis aan zijn tweede leven onder leiding van Ine Droogh-Goossens, ooit de drijvende kracht achter het restaurant De Graaf van het Hoogveen. Het ziet er naar uit dat zij de eigenzinnige strategie van Frisch voortzet. Ine Droogh-Goossens heeft een koers uitgestippeld en lijkt die vastberaden te volgen.

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De bekroonde mailing, gericht op het bedrijfsleven en potentiële gasten, bestaat uit een aankondiging voor een Kerstdiner met een antwoordkaart. Hierop werd een persoonlijke brief gezonden aan de geïnteresseerde gast met meer informatie. Ine Droogh-Goossens, directeur van 't Koetshuis in Rhenen is erin geslaagd op een uitnemende wijze een prachtig uitgevoerde mailing te verzorgen.

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  • Just Add Wine
    Ine Goossens & Ries van der Vlugt
    Feiko Clockstraat 139
  • 9665 BH Oude Pekela
  • T +31(0)597|675472 privé
  • T +31(0)597|675475 zaak
    M +31(0)620198832 Ries
    M +31(0)651416898 Ine

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Over Just Add Wine  

WITH NATURE IN MIND

TO ALL THE WINES I'VE LOVED BEFORE

From 1965 to 1989 I used to run a welness-hotel and starred restaurant in Noordwijk aan Zee but became more and more known from my awarded wine list and wine cellar. I was not only able to taste and review 1000s of wines from all over the world but also able to shake hands with so many important players from all aspects of the wine business. At that time many convential and industrial growth played a key role in my wine life and this long experience brought me to the natural wine mouvement and to their individual wines.This was the style I was looking for. Phenomenal organic wines and grower Champagne that made a huge impression on me and my taste buds. 

Persistence is a natural gift

So today - with nature in mind - I run the wine business JUST ADD WINE, make the mailings and offers, select the wines, update the website and I am never ever ever selling a wine that I don’t think is going to be the best for you or for me. I am a wine importer that don’t want the credibility without doing the homework and are gaining a lot of expertise that allow Sommeliers and Chefs to get what they are looking for. Why would they buy a product from one who’s not absolutely a 100% convinced of its value. I’m never worried when people don’t buy my wine. I know I offer different wines and service and if they don’t see the value of my offering it’s time to move on. Some will call this arrogance but I calI this confidence. I don’t worry because I know that I’m going to be right. Not only I understand the value of believing in my own absolute taste and pure product and the ability to sell it but I also believe that persistence is a natural gift. I want to find the wines that fit best with me and when that happens the entire feeling is good. My passion is to qualify and disqualify. Sooner or later wine lovers come around if you have a product or service that is different and can be justified. 

IF YOU ARE LUCKY ENOUGH TO BE DIFFERENT DON'T EVER CHANGE !

Perhaps some of the most interesting wines in the world are made by cranks, crackpots and wackos - iconoclasts that keep time to their own secret rhythms and make wine in ways that often make sense only to them. You might say that we are specialized in selecting such wines and winemakers in the same way that others select Music Fashion and Art. Just Add Wine is known for pure individual wines and eccentric visionary winemakers that make extraordinary individual oldskool distinctive soulful and funky wines. Hand harvested, crushed by foot, fermented with only native yeast and left to take as long as they need avoiding the use of sulfur dioxide whenever possible and all filtration and fining. Bottled by hand and closed with a cork or crown cap and wax capsule. With the huge boom in organic wine growing over the past few years, which makes us extremely happy, we think a lot more winemakers would make organic wines if they were able to do it in a way they felt allowed them to make a high quality wine. What people should know there is a huge difference between organic wine and wine made with organically grown grapes - both suffer the same reputation for the most part. As we know they are not the same at all. With over 40 years of experience in wine education we care about our clients in top gastronomy and we like to change this travesty. Our passionated approach to natural wines sets us apart and our outspoken character and our absolute palate shines through every wine and through every story I may have written and still do.

THE coach house

't Koetshuis - The Coach House - was a restaurant with a remarkable past, studded with famous names and moments of glory. Formerly the Berg en Bosch Hotel stood on this site, but the real history of 't Koetshuis began in 1947. This was the year I was borne and also the year when the legendary epicure Henri Frisch transformed 't Koetshuis into a restaurant which made a name for itself as representing the height of elegance and style. Many a discriminating guest appreciative of gastronomy as a form of elegant life style was able to confirm this for himself. In 1988 the well known Konijnenburg Family renovated 't Koetshuis and in the year 1989 I was asked to set up my network there and bring back its high reputation.

MICHELIN STAR

My parents-in-law used to run a modest pension in the coastal town Noordwijk aan Zee, a few minutes walk from the beach and when my first husband showed more interest in the building trade than in restaurant management I decided to go for it alone. In 1982 the restaurant boasts a Michelin Star and a number of luxury hotel rooms and one of the most extensive wine lists in the country. In 1981 I received - the Cep de Giscours - a Dutch Wine Award from HRH Prince Bernhard for one of the best wine lists in the Netherlands and in 1987 I was honoured with the American Wine Spectator's Grand Award at the Marriott Marquis Hotel in New York for one of the best wine lists in the world. I was the driving force and it was my guiding and motivating influence that helped me all Chefs I worked keeping the Michelin star until I left the restaurant and hotel in 1989.