Our history


Creation of Vinissime

VINISSIME was incorporated by Philippe CATZ who, after 15 years spent all over the world to export French products and services, decided to start his own business.
The first customer was EDF – Rhône which organized a great dinner at Paul Bocuse’s to celebrate its fifty years anniversary with its best customers. Not bad for a first event!


Creation of a start-up

In 2000, a web portal to teach wine by video is created, when the main telecom operator announced broad band for internet in the next months. This project was too advanced for the available technology, High speed arriving much later than forecast by the provider!
VINISSIME redeployed then its activities on physical wine teaching, team-building and wine events in international environment.


Art & gallery creation Wine

The original idea is to “Combine good and beautiful” in a space located in an original district of Paris with a genuine village atmosphere. La Butte aux Cailles is often called to the south Butte Montmartre as this area was saved from the modernization of Paris in the second part of the 19th century. Professionals or amateurs, painters, sculptors, photographers, expose their figurative or non figurative works, the openings are always an opportunity to discover beautiful bottles!


Création de PHIL & BERT

Activité dédiée aux champagnes d’exception. « Pour prolonger notre expérience des vins tranquilles (sans bulles) en lui adjoignant celle des vins effervescents ». Nous proposons des Cours, animations, dégustations mais également la vente de bouteilles autour d’une sélection de 30 vignerons, 100 cuvées disponibles à la vente.


Création de l’AFTERBULLES

Nous en rêvions, en juillet 2018 nous avons ouvert notre Bar à Champagne.
Désormais du mardi au samedi en soirée,
nous proposons des dégustations autour d’assiettes gourmandes en horaire d’Afterwork (18.00 – 21.00). Chaque semaine une sélection de 3 flacons est mise en avant et vous pouvez repartir avec le flacon de votre choix, à température ambiante ou déjà rafraîchie parmi une sélection de 6 Références Rosé, Blanc de blancs, Blanc de Noirs, Extra Brut, Millésimé ou « Pépite ».

The R.A.G
Time wine
tasting Method

Neither oenologist, nor Wine Waiter, but genuine keen wine amateur, Philippe CATZ had during years of travels, opportunities to taste wines all around the world under the guidance of Anglo-Saxon professionals who enabled him to forge his sense of taste.

Sensory analysis courses at the University of Suze la Rousse, one of the best in the world, helped him to make a validation of his experience with a new light. The synthesis of this dual approach Anglo-Saxon by the grape varietals, and French one by the Terroir expression, gave birth to the RAG Time method.

What does this acronym R.A.G. Time mean?

for the Robe of the Wine – A. for Aromas – G. for grape and Time for the one you nead to evaluate the qualities of the wine, after tasting it. When you visit a wine fair for a day, for example where you have to taste at least 100 wines, or when you spend a few days in the vineyard to meet winemakers, you cannot devote more than a few seconds to each wine to make an opinion on its qualities.
Once your opinion, your decision to buy or not are made, then, back home you take time to taste sip by sip in a good surrounding of friends or wine amateurs…

That is the other time of the tasting! The wine reveals itself with time in the cellar, time in the carafe and in the glass. Wine is always a question of time!

What is the purpose of this method?

First target: To transmit reliable principles, easy to implement at each tasting and serving as a basis for purchasing decisions in a vineyard tour or a wine exhibition visit.

Second target: to provide benchmarks that allow the taster to know why he likes or not such wine, which makes it harmonious, full or on the contrary unbalanced?

Third target: to learn during or after tasting the principles of food and wine associations dictated by the style of the wine, its simplicity or complexity etc…
Finally, and it is the most difficult, to transmit notions of “tactility in the mouth” to estimate very roughly of course, the approximate life of wine and learn the amateur to go forward the rough impression of the young tannins on a young wine, especially the Bordeaux ones.