{"id":49272,"date":"2024-12-04T15:54:28","date_gmt":"2024-12-04T14:54:28","guid":{"rendered":"https:\/\/horecamagazine.be\/la-viticulture-belge-doit-choisir-la-voie-de-lentrepreneuriat\/"},"modified":"2024-12-04T17:19:56","modified_gmt":"2024-12-04T16:19:56","slug":"la-viticulture-belge-doit-choisir-la-voie-de-lentrepreneuriat","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-viticulture-belge-doit-choisir-la-voie-de-lentrepreneuriat\/","title":{"rendered":"La viticulture belge doit choisir la voie de l\u2019entrepreneuriat"},"content":{"rendered":"

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Lors de la derni\u00e8re \u00e9dition d\u2019Horeca Expo, l\u2019asbl Belgische Wijnbouwers a organis\u00e9 une conf\u00e9rence consacr\u00e9e \u00e0 l\u2019avenir des vins belges. <\/strong>\u00ab\u00a0Le viticulteur belge va devoir quitter la voie de l\u2019amateurisme pour s\u2019engager dans la voie de l\u2019entrepreneur\u00a0\u00bb, a-t-on notamment entendu.<\/strong><\/p>\n

L\u2019asbl Belgische Wijnbouwers fond\u00e9e en 2009, qui rassemblait \u00e0 l\u2019\u00e9poque un petit groupe de viticulteurs, a \u00e9volu\u00e9 pour devenir aujourd\u2019hui le principal groupe d’int\u00e9r\u00eat du secteur viticole belge. Avec plus de 145 membres actifs, elle repr\u00e9sente plus de 85% des viticulteurs professionnels en Flandre, sous la pr\u00e9sidence de Lodewijk Waes.<\/p>\n

Comment voit-on l\u2019avenir des vins belges aujourd\u2019hui ? 2024 \u00e9tait en tout cas une ann\u00e9e de r\u00e9colte \u00e0 oublier rapidement, compte tenu des gel\u00e9es printani\u00e8res, de la pression fongique et d’autres al\u00e9as de la nature.<\/h6>\n

\u00ab\u00a0Au cours des dix derni\u00e8res ann\u00e9es, la Belgique est devenue un pays viticole tr\u00e8s diversifi\u00e9 et de grande qualit\u00e9, explique Stefaan Soenen, \u00e9crivain sp\u00e9cialiste en vin. Nous sommes pass\u00e9s d\u2019\u00e0 peine 80 h de superficie viticole \u00e0 plus de 1.000 h, et de 50 viticulteurs enregistr\u00e9s \u00e0 plus de 300. Sur le plan qualitatif, nous pouvons \u00e9galer le niveau de la Bourgogne, et nous sommes m\u00eame moins chers, m\u00eame compar\u00e9 au champagne. La Belgique a \u00e9galement b\u00e9n\u00e9fici\u00e9 d’une grande expertise venant de l\u2019\u00e9tranger \u00bb.<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/12\/Scherm\u00adafbeelding-2024-12-04-om-15.41.59.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb50px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-14px||50px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Lors de la 35e \u00e9dition d’Horeca Expo \u00e0 Gand, Lodewijk Waes, pr\u00e9sident de l’asbl Belgische Wijnbouwers, a remis le titre d’Ambassadeur du Vin Belge \u00e0 l’\u00e9crivain Stefaan Soenen.<\/em><\/p>\n

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La question est bien s\u00fbr de savoir comment convaincre les restaurateurs belges de proposer davantage de vins belges sur leur carte.<\/h6>\n

\u00ab\u00a0Il y a 20 ans, personne ne connaissait le vin belge, et aujourd\u2019hui tout le monde est convaincu de sa qualit\u00e9, d\u00e9clare Arnaud Leroy, sales manager de Ruffus \u00e0 Binche. Il subsiste toutefois un pr\u00e9jug\u00e9 sur les prix, que l\u2019on dit \u00e9lev\u00e9s, mais dans les grandes maisons de champagne, on sait que l\u2019on cofinance le marketing qui entoure les marques. Par ailleurs, dans notre pays, on accorde beaucoup d\u2019attention, et \u00e0 juste titre, aux termes \u2018local\u2019 et \u2018durable\u2019, mais surtout lorsqu\u2019il s\u2019agit de l\u00e9gumes et de viande. Mais pourquoi pas lorsqu\u2019il s\u2019agit de contenu du verre de vin\u00a0? Nous avons encore du pain sur la planche dans ce domaine.\u00a0\u00bb<\/p>\n

Pour Ghislain Houben, \u00e9conomiste de formation, professeur \u00e0 l\u2019universit\u00e9 de Hasselt et lui-m\u00eame viticulteur, il est urgent que la viticulture belge se mette \u00e0 l’heure de l’entrepreneuriat.<\/h6>\n

\u00a0\u00ab Gr\u00e2ce \u00e0 des \u00e9v\u00e9nements d’envergure autour du vin belge et \u00e0 l’\u0153notourisme croissant, nous sommes dans une bonne dynamique, mais les d\u00e9fis \u00e0 venir n’en sont pas moins urgents. Dans le secteur des fruits, par exemple, on cherche \u00e0 s’armer contre les caprices de la nature, au moyen par exemple de canons \u00e0 chaleur, mais cet aspect me semble un peu absent dans la viticulture belge. On pense qu’il faut laisser faire la nature, mais cette approche n’est plus tenable. La production minimale qui sortira du mauvais mill\u00e9sime 2024, on peut peut-\u00eatre, d’un point de vue \u00e9conomique, la supporter pendant une ann\u00e9e, mais pas pendant plusieurs.\u00a0\u00bb<\/p>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/12\/Scherm\u00adafbeelding-2024-12-04-om-15.45.09-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-14px||50px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Wijndomein Aldeneyck<\/em><\/p>\n

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Un autre aspect est le mode de consommation de nos jeunes.<\/h6>\n

\u00ab La consommation de vin en g\u00e9n\u00e9ral diminue, les jeunes se tournent vers d’autres boissons et la viticulture belge fait comme si de rien n’\u00e9tait… En raison des co\u00fbts de production \u00e9lev\u00e9s du vin belge, vous ne pouvez pas non plus, en tant que restaurateur, prendre une marge trop importante sur la vente d’une bouteille, contrairement aux petits vins italiens bon march\u00e9, par exemple. Je plaide donc pour que la viticulture belge descende de son nuage. Je ne suis pas pessimiste, mais apr\u00e8s 22 ans de viticulture, le r\u00e9aliste en moi dit qu’en tant que viticulteur, il faut commencer \u00e0 penser \u00e9conomiquement \u00bb, d\u00e9clare Ghislain Houben.<\/p>\n

\u00ab\u00a0Le plus grand d\u00e9fi r\u00e9side dans le fait qu\u2019actuellement la demande est plus \u00e9lev\u00e9e que l\u2019offre, poursuit Arnaud Leroy. Nous devons nous pr\u00e9parer \u00e0 la saturation du march\u00e9 belge du vin d’ici 10 \u00e0 15 ans environ, et en outre, nous devons nous pr\u00e9parer \u00e0 l’exportation. \u00bb<\/p>\n

Pour plus d\u2019infos, consultez www.belgischewijnbouwers.be<\/a>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/12\/Scherm\u00adafbeelding-2024-12-04-om-15.47.13-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb50px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-14px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Domein Ledezijde \/ Domein Vandeurzen<\/em><\/p>\n

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 <\/p>\n

(dv)<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Lors de la derni\u00e8re \u00e9dition d\u2019Horeca Expo, l\u2019asbl Belgische Wijnbouwers a organis\u00e9 une conf\u00e9rence consacr\u00e9e \u00e0 l\u2019avenir des vins belges. \u00ab\u00a0Le viticulteur belge va devoir quitter la voie de l\u2019amateurisme pour s\u2019engager dans la voie de l\u2019entrepreneur\u00a0\u00bb, a-t-on notamment entendu. L\u2019asbl Belgische Wijnbouwers fond\u00e9e en 2009, qui rassemblait \u00e0 l\u2019\u00e9poque un petit groupe de viticulteurs, […]<\/p>\n","protected":false},"author":5,"featured_media":49250,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-49272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa viticulture belge doit choisir la voie de l\u2019entrepreneuriat | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La viticulture belge doit choisir la voie de l\u2019entrepreneuriat\" \/>\n<meta name=\"robots\" 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