Marrenon, wine and mixology masterclasses in South-East Asia

On 29 September and 1 October 2026, So Barman supports Marrenon in Singapore and Ho Chi Minh with professional masterclasses around a different reading of wine, mixology and gastronomy.

Turning wine into an actionable gastronomic ingredient

In a context where wine uses are evolving, Marrenon wants to open a more contemporary reading of its cuvees for professional prescribers in South-East Asia. So Barman therefore structures a wine and mixology masterclass as an educational, gastronomic and business tool, where wine remains at the centre of the discourse and mixology becomes the vector.

The format highlights 2 Signature cocktails built from Marrenon wines, a menu application logic, business exchanges and measured flair bartending sequences. The objective: show how a cuvee can become a gastronomic ingredient, clear, elegant and reproducible in an international professional context.

Service de masterclass mixologie pour Marrenon

1. The context

• Client: Maison de vignerons Marrenon
• Format: Professional masterclasses
• Theme: A different reading of wine, mixology & gastronomy
• Area: Singapore and Ho Chi Minh, South-East Asia
• Dates: 29 September 2026 in Singapore, 1 October 2026 in Ho Chi Minh
• Participants: 12 to 15 selected professionals per masterclass

Geste cocktail autour du vin et de la mixologie gastronomique

2. A business vision of wine differently

Marrenon activates mixology as a pedagogical, gastronomic and business lever for professional prescribers. The goal is not to turn wine into a simple cocktail pretext, but to show how a cuvee can become a concrete, clear and desirable use.

So Barman approaches this project as brand support: valuing Marrenon wines as premium ingredients, supporting local importers and creating buy-in among profiles able to recommend, purchase or place the products on a menu.

Thomas Partage présente une approche produit premium

3. A clear 2-hour sequence

Each masterclass is designed as a short, rhythmic and memorable format. The journey begins with a different reading of wine, then explains the aromatic and structural role of wine as a gastronomic ingredient before opening onto the cocktail demonstration.

The final sequence brings the discussion back to business application: menu placement, consumption moments, customer typologies and exchanges with participants. The format remains educational, not academic, and directly actionable for professionals.

Création de boisson gastronomique inspirée par le vin

4. Two Signature cocktails serving the product

The demonstration is based on 2 Signature cocktails created from Marrenon wines. The deliberately focused choice favours readability, memorisation and menu projection, rather than a succession of recipes that are difficult to retain.

The creations are designed to be reproducible, economically viable and adapted to professional use. A local ingredient can be integrated into the recipes to create a link between Marrenon wines, the visited territories and the cultural expectations of each market.

Cocktail signature vert dans une logique gastronomique

5. Controlled flair and product transmission

The flair bartending sequences are integrated as a staging support, never as a demonstration that takes over the wine. They create a visual highlight, reinforce memorisation and maintain attention without diluting the product discourse.

With Thomas Partage, mixologist and trainer at So Barman, the speaking remains credible, structured and accessible. Technique serves the message: making people understand why wine has its place in a contemporary approach to liquid gastronomy.

Référence internationale autour de Thomas Partage et So Barman

6. What this case study reveals

This case study shows that So Barman can intervene beyond classic event bar service. Here, the challenge is the strategic valorisation of a winegrowers house, with a format that links training, experience, product narration and commercial projection.

For Marrenon, the masterclass becomes an exportable brand tool: it speaks to bar managers, F&B managers, restaurateurs and decision-makers, while remaining faithful to wine. You enjoy the moment. We orchestrate the rest.

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