Dionysos wine Monaco

Dionysos wine an interview with Sommelier Cyril Jaegle

by Kay Hare 

How did you enter the wine sector? Why is it called Dionysos wine?

I always had a passion for wine which led me to study Hotel management. I received a Sommelier diploma in wine and called it Dionysos wine after the mythical God of wine.  

What encouraged you to move to Monaco and why?

The idea of creating a real wine shop with the most beautiful references, to make the best wines accessible with particular emphasis on the best wines from France as well as foreign winemakers and more recently organic wines. 

Do you also organize private events? Or do you have your own events?

We organize tastings for individuals, professionals, master classes, wine tastings, and tasting aperitifs. It is a good way for people to get together, share their passions and explore new varieties. 

Is there a wine for each season and if so, which wine is popular at Christmas?

Seasonality is important for us, lighter wines with fruit in spring and summer, more full-bodied and powerful for autumn and winter. Champagnes such as the new organic ranges are in great demand with an important choice of champagnes de propriété, from the big brands of the great white wines to that of the rosés. 


Do you think a glass of day is good for you? 

A glass of wine with food is certainly enjoyable and if you find a wine you like almost defiantly no harm having a glass a day. Also with organic wine, there are more healthy alternatives. Most wines can be opened and good to drink for 2 days or you can also buy good smaller bottles. 

How important is being organic?

Bio wines respect the environment which is important. It does change the chemistry of the wine and the taste. I think the philosophy of the winemaker comes through in the wine especially when they respect the soil, the seeds and the farming from the vine to the bottling. It does change the price, but then it is usually worth it. 

Are champagnes also going more organic? The big names for example that have been around for centuries? 

The new producers are creating organic champagnes such as Seunem, Guibonet, Agnapant, Dehouns, and Suenen, for example. We take bio seriously and stock about 20 -25 different producers, from different regions of Montagne de Reims, Cote des Blancs. The new champagnes are softer in taste and more digestible complementing more dishes and the sugar level is much lower which is always agreeable. The rosé wines from St Tropez such as Chateau Barbeyrolles is an excellent organic choice for its versatility and freshness to complement celebration and food. 

How far do you look in the agricultural process – for example, when vineyards use pesticides and follow instructions when bottling wine?

We are keen to work with winemakers who respect the standard or specifications of organic or biodynamic and even further from the natural wines. We have many opportunities to taste the wine and often the evidence is in the taste. 

What is your favorite wine in autumn

Burgundy wines in red are fine and elegant wines to drink in this season and get all its strength and finesse to the different terroirs that make up Burgundy, formerly Nuits Saint Georges, Vosne-Romanée. My favorite has to be the classic Pinot Noir. 


For more information:

Dionyosos Wine

Tel : +377 93 30 88 88




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