Finding “unique and exclusive wines” in Belgium with Antoine Lehebel and Tom Ieven – 12 new Red Stars
Just in time for summer, Brussels Ambassador Antoine Lehebel and Antwerp Ambassador Tom Ieven have updated our Belgium guides with 12 new Red Stars.
Based in Schaerbeek, Advanced Sommelier Antoine Lehebel has been Star Wine List’s Brussels Ambassador since 2022. The Best Sommelier of Belgium 2014 and a Riedel Ambassador, he also runs the wine list at The Fine Wine Gang and recommends visiting Brussels, Antwerp, Gent and the coast for the best wine spots. He’s added nine Red Stars to our guide in the broader Brussels region, stretching to Zwevegem, Namur, Marchin and Libin.
Antwerp and Flanders Ambassador Tom Ieven was named the Best Sommelier of Belgium in 2018 and Gault & Millau’s Sommelier of the Year 2021. He has reported for Star Wine List since 2022 and is currently Wine Director at Westerlo’s Maison Colette. He has also just launched his own range of non-alcoholic beverages – the first, a collaboration with the Fryns distillery based on the Redlove apple is “a refreshingly crisp mocktail.” Wine-wise, Tom has added three new Red Stars for Star Wine List readers to explore.
We asked the esteemed pair for an update on how Belgium’s wine scene is looking.
What are you looking for in Red Star venues?
AL: “Emphasis made on the wine selection, care and pride of the staff in providing a good service, and personality of the people in charge of the wine selection.”
TI: “A place with a strong emphasis on wine, where the sommelier curates a thoughtful and well-balanced selection of distinctive wines, where great care is given to the wine service, ensuring a refined and memorable experience. For interested guests, it also offers the opportunity to deepen their understanding of wine in an engaging and approachable way. In a Red Star venue, wine is not just a beverage, but an integral part of the experience, complementing flavours, elevating dishes, and creating moments of discovery.”
How would you describe the wine scene in Belgium?
AL: “The wine scene is quite dynamic – many places have been there for a while and have a great reputation; new ones opening on a regular basis. We have the chance to access wines from all over the world, so wine lists are, in general, very diverse and exciting for amateurs.”
And in Flanders?
TI: “In Flanders we are spoiled – there are a lot of wine bars and wine-focused restaurants. In general in Belgium, we can find a very wide range of wines from all over the world – we are not a big wine-producing country, which results in a lot of wine being imported, hence a wide variety of different types of wine. But in addition, we also have strong ties with the major wine countries that are close by, and this allows us to get our hands on many unique and exclusive wines.”
What are the trends sweeping wine lists at the moment?
TI: “Belgian wines are gaining ground. The renowned guide ‘Gault & Millau’ publishes an annual guide of Belgian wines, tasted and selected by Belgian sommeliers. We see Belgian wines appearing more and more on wine lists. In addition, the ‘wine by the glass’ story is also becoming increasingly important, and there is growing demand for alcohol-free alternatives.”
AL: “Venues tend to reduce the number of references on their lists, and it is becoming rarer to find massive, comprehensive lists nowadays. But these new styles of lists are actually very dynamic as the references are changing often, which means that you never really get the same reference twice. To me, it is very nice for regular customers.”
How can a venue impress you?
AL: “When every detail has been thought through for the comfort of their guests, I am usually very impressed. It is always nice to see professionals who have gone through their customers’ potential needs and manage to deliver at every point: food, wine, glassware, temperature of service, pace of service etc.”
What, to you, makes a good wine list?
TI: “It doesn't matter how many references there are on the wine list. A balance in the selection is important. A right balance between some good classics, new discoveries and hidden treasures. It is and always will be a challenge, but I think a menu with wines ready to drink is also a big plus. In addition, the selection of wines by the glass is becoming more and more important to me.”
AL: “I think you need balance between classical and discoveries, between different regions/countries and also between different styles on offer. And of course the personality of somebody who cares – the wine list should shine through his/her selection.”
Take a look at the full list of new venues below, and explore Antoine’s top spots and Tom’s favourites across the country.
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