Rémi SéguraThe Connector
From Parisian sommelier to commercial manager of Les Vins Pirouettes, co-founder of Restaurant Amsel, and champion of Alsace's natural wine movement. A Swiss army knife in the world of wine.
From hospitality in Paris to natural wine in Alsace—a Swiss army knife of wine
Rémi Ségura describes himself as "a bit of a Swiss army knife"—multitasking across hospitality, sommelier work, wine production, and commercial management. His journey began with 10 years in hospitality across France, Luxembourg, and Australia, always in touch with natural wine along the way [^247^].
In Paris, he served as sommelier and manager at Chez La Vieille, where he curated a "savvy and well-priced mélange of conventional and natural wines, all tending organic and/or biodynamic." It was here that he honed his skills as a wine selector and developed his palate for low-intervention wines [^250^].
At a certain point, tired of hospitality, he was on his way to do the harvest at Christian Binner's winery in Ammerschwihr. After this experience, Christian spoke to him about Les Vins Pirouettes, and Rémi came on board in 2018 [^247^].
"I joined the collective in 2018 and take care of helping the winemakers in the cellar, as well as working on the commercialisation and communication of what we do."
Today, he spends 97% of his time on Pirouettes and 3% making his own wine in Portugal—a small personal project that keeps him connected to production [^247^].
"Pirouette is a gesture of freedom, emotion, and joy"—helping 20 growers find their voice
Les Vins Pirouettes is an informal association of Alsatian growers founded by Christian Binner in 2014. Rémi joined as commercial manager in 2018, working alongside Alicia Merimé on sales and communication, and enologists Xavier Couturier and Pierre Sanchez who provide technical support [^99^][^256^].
The concept is revolutionary: help organic and biodynamic growers who were selling grapes to cooperatives to instead make and sell their own wine under their own name. "Each wine is always made directly by the winemaker using his own grapes, in his cellar, then bottled at the winery. After that, we share all the commercialisation," Rémi explains [^247^].
From 5 winemakers in 2014, the project has grown to 20 organic and biodynamic growers across Alsace. Each cuvée is named after the winemaker (Eros de Vincent, Tutti Frutti de David, etc.) with Rémi handling the complex logistics of bringing these wines to market worldwide [^247^][^99^].
- Not a négoce
- Winemaker keeps identity
- Cellar at grower's place
- Shared commercialization
- Zero additions
- Organic/biodynamic only
Glou-Glou
Highly drinkable, joyful wines made for immediate pleasure. Fresh, fruity, and meant to be shared among friends without pretension [^99^].
Eros
Flamboyant macerated whites made by growers like Vincent Gross. Skin-contact wines that push boundaries while maintaining drinkability [^99^].
Bulles
Pét-nats and Crémants made with zero additions. Sparkling wines that capture the energy of Alsace's terroirs through natural fermentation [^99^].
Restaurant Amsel
In 2025, Rémi co-founded Restaurant Amsel in Ammerschwihr with Aurélie Fayolle (winemaker at Domaine Geschickt) and Romain Delorme (former maître d'hôtel for Julien Binz). Determined to break free from Alsace's sauerkraut stranglehold, they've created a bistro with the soul of a winstub, reimagined for a new generation [^246^].
Located at the entrance of a winemakers' village, Amsel features herringbone parquet, muslin curtains, custom furniture, and a small trolley stocked with Alsatian eaux-de-vie. The wine list showcases local gems and tantalizing bottles from further away—Dessous de Table by Catherine Riss, Grand Cru Frankstein by Beck-Hartweg, and of course, Les Vins Pirouettes [^246^].
The Art of Connection
Rémi Ségura represents the new generation of wine professionals—not a winemaker in the traditional sense, but a connector, facilitator, and champion of natural wine. Through Les Vins Pirouettes, he's helped 20 Alsatian growers find their voice and market, transforming grapes that might have gone to cooperatives into sought-after natural wines [^247^][^99^].
His background in hospitality gives him a unique understanding of what drinkers want, while his work with Christian Binner connects him to the deepest traditions of Alsatian natural wine. With Restaurant Amsel, he's created a physical space where these wines can be experienced in context—completing the circle from vineyard to table [^246^].
- Former Paris sommelier
- 10 years hospitality
- Joined Pirouettes 2018
- Commercial manager
- 20 partner growers
- Works with Alicia Merimé
- Enologists Xavier & Pierre
- Not a négoce model
- Co-founder Restaurant Amsel
- Co-founders: Aurélie & Romain
- 3% own wine (Portugal)
- Swiss army knife
- Connector & facilitator