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2Years ofSommelier
ThemedInspiration
WelcomeWe launched our “Sommeliers’ Themed Lunches” a couple of years ago, as we realized that appreciation and recognition for outstanding products that are "100% Made in Italy" are growing fast at a global level. Our aim was - and is - to gathertogether sommeliers from various top-quality restaurants all overthe world, in order to discuss an interesting theme in a relaxedatmosphere and in a prestigious venue. The idea behind this project is to involve our guests in highly enjoyable activities that will encourage them to network with each other and with us, whilst familiarizing themselves with the wines from the Zonin family’s Estates.
The Zonins have been vintners since 1821, and we have enjoyeda profound affinity with the land for the past seven generations.Our family company is now famous for encompassing the manydiverse styles of wine produced in Italy’s major wine regions.At our Estates, wine becomes a fascinating focus of mutual inte-rest, encouraging dialogue between ourselves as Italians andother cultures and nations around the world. With the hospitalitythat is typical of an Italian family, we offer our passionate contri-bution to the development of a new era for Italian wine, wheredynamism and openness to the world are as important as thedepth and solidity of our roots.
Several top sommeliers involved in the Sommeliers' ThemedLunches have later been guests at our wineries, and have thusbeen able to experience and appreciate even more our way of ho-noring Italian wine culture. We are delighted that we have suc-ceeded in building a closer personal relationship with them andthat we can continue to share common values: a love for wine andthe pleasure of enjoying one another’s company.
Francesco Zonin
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INDEX
Nobu Berkeley st - LondonGalvin at Windows - LondonEndtenfang - CelleSchweizerhof - BernL'Anima - LondonPazzo - AntwerpDuck & Waffle - LondonPalais Coburg - ViennaTchaikovsky - TallinnLes Eleveurs - HalleBrasserie Le Rouge - StockholmThe Savoy - HelsinkiSonnenberg - ZurichOle Deele - BurgwedelHawksworth - VancouverLa Chronique - MontrealLa Villa Lorraine - Brussels Fem Små Hus - StockholmFestningen - OsloOnda - OsloRagu - HelsinkiCUT at 45 Park Lane - LondonBeau-Rivage Palace - LausanneVestibül - ViennaGianni - TallinnRitz Carlton's Maison Boulud - MontrealL’Abattoir - VancouverLa Serre - DubaiSir Kwinten - LennikNEH - TallinnPoletto - HamburgAl Mahara - Burj Al Arab Dubai
MEDITERRANEAN WINESThe unexpected elegance and freshness of the South of Italy
THE TWIN SOULS OF TUSCANYThe tradition of Chianti Classico VS the innovation of the Maremma
DAVID & GOLIATHThe Italian and French wine traditions: an historic challenge
AROMATIC GRAPESThe Art of Pairing Wines with Food
ITALY'S EFFERVESCENT DELIGHTSFrom Friuli to Puglia, discover the diversity of Italian Sparkling Wines
The Sommelier's Themed Lunch is offered by the Zonin family estates with the aim of gathering together sommeliers
from various top-quality restaurants to discuss an interesting theme in a relaxing atmosphere and in a prestige venue.
MEDITERRANEAN WINES the unexpected elegance and freshness of the South of Italy
The selection of outstanding terroirs and the introduction of state-of-the-art vinification methods in Italy’s Mezzogiorno in recent years has led to the production of fine, well-balanced wines that lack none of the elegance
of their peers from further north. These new champions of Mediterranean viticulture are often based on
indigenous varieties which, apart from offering excellent quality and very distinctive flavours and aromas, are invariably more capable of retaining
their fresh acidity in this warm climate than any of the international grapes. This Sommeliers’ Themed Lunch gives you an opportunity to appreciate
the qualities of these relatively little-known - yet extremely food-friendly – wines.
Masseria Altemura is situated deep in the heart of the Salento Peninsula, an area permeated with Mediterranean character where the light, the breezes
and the sea coalesce in a unique alchemy. The total area of the property is over 300 hectares, of which 40 consist of olive groves and 150 are vineyards,
planted with indigenous varieties and producing great wines such as Primitivo di Manduria. Masseria Altemura now represents one of the flagship estates in Puglian agriculture, restored with total respect for
the environment and the original architecture.
Feudo Principi di Butera is situated in the south-eastern partof Sicily, near the cities of Caltanissetta, Agrigento and Catania.
The estate once belonged to Sicily’s first prince, Ambrogio Branciforte ‘Principe di Butera’, whose title was bestowed on him in 1543. After in-depth
research on the areas best suited for cultivating Nero d’Avola grapes, the Zonin family acquired and restored the estate. Its hilly terrain, proximity to the sea, optimal altitude and abundance of sunlight, combined with a unique
limestone-based soil, provide ideal conditions for yielding outstanding wines.
Presented by the team of
Presented by the team of
THE TWIN SOULS OF TUSCANYThe tradition of Chianti Classico VS the innovation of the Maremma
Tuscany is a promised land for wine, where tradition and innovation both combine and compete in establishing which is the emerging top-quality region. On one side there is Chianti Classico: an incomparable landscape with history
and culture that date back to the Middle Ages, featuring stone farmhouses, villas, abbeys, parish churches and castles of exceptional beauty, along with vine-clad
hillsides and outstanding wines. On the other side is the Maremma: known as “the other Tuscany”, where rural activities and especially viticulture are redeeming this
area that was once unwholesome marshland. Here sweat and toil have always been the order of the day, whether the work involved was above ground or indeed below, in the mines. However, it offers one of the best terroirs for wine in the world.
Castello d’Albola, acquired by the Zonin family in 1979, has one of the most picturesque amphitheatres of vines in all of Chianti Classico: there are 157 hectares at an altitude of between 350 and 550 metres above sea level. The
vineyards surround the hamlet of Castello d’Albola, providing a site of outstanding quality. The soils of Albola are of two distinct geological types: one is alberese (fine-grained, compact limestone) and the other is galestro
(clay-based shale). These, apart from ensuring excellent drainage, also give a particular mineral and tangy quality to the wines. The vineyards are surrounded
by woods of oak trees and centuries-old olive groves, as well as being interspersed with majestic cypresses.
Rocca di Montemassi, purchased by the Zonin family in 1999, is a 430-hectare property in the Maremma. This enchanting area of Tuscany,
the birthplace of the Etruscan civilization, lies between the Tyrrhenian Sea and the metal-bearing hills. This is the realm of Sangiovese, which here, though, displays gentler tannins, and of Vermentino, an indigenous white variety whose
wine has a surprising mineral character. But it has also been discovered that international cultivars like Cabernet, Merlot, Viognier and Syrah are very much
at home here. Today the Maremma can justly boast viticulture that is aimed at obtaining top quality and Rocca di Montemassi is,
quite simply, one of its shining stars.
DAVID AND GOLIATHThe Italian and French wine traditions: an historic challenge
For two centuries, the Zonin family has dedicated itself to establishing its placein history as the predominant private producer in Italy. “We set out to buy
important agricultural farms, choosing them on the basis of their geographical location. We wanted to offer our clients a complete range of high-quality wines
from the seven Regions that are best suited to vine-growing and wine production in Italy”, says Gianni Zonin. Today the Zonin family’s 9 Estates have an
extension of over 1800 hectares of vineyards. This quest for outstanding terroirs with distinctive climatic and morphological characteristics is one that is common
to the world’s great wine-producing regions. So that is why this Sommeliers’ lunch is focusing on comparing and contrasting the Zonin family’s Estates’ top
quality wines with French ones. France and its winemaking tradition have always been inspired by the same philosophy that animates the Zonin family’s career in
wine production. This tasting, then, aims to match the same grape varieties, grown in different terroirs, offering an exciting and fascinating experience for
all of you taking part.
The Zonin family estates are model farms, perfectly integrated within their terroirs, where tradition blends with innovation and modernity. The dream of
Gianni Zonin began to come true in 1970 with the purchase of Tenuta Ca’ Bolani, in Friuli, the most famous Italian region for the production of excellent white
wines. He followed on with the purchase of Castello d’Albola (1979), an emblematic example of the unique charm of Chianti Classico and of the
undeniable international success obtained by Tuscany’s noblest wines. In 1997 Gianni Zonin expanded his family’s holdings yet further with a property, Feudo Principi di Butera, the magnificent island of Sicily, rediscovering Southern Italy as an ideal area for the production of the great wines of the
future. In the meantime, fascinated by an enchanting area lying between the Mediterranean scrubland and the metal-bearing hills, he returned for the third
time to Tuscany, to purchase the Rocca di Montemassi Estate (1999) and so exploit the excellent potential of the fertile Maremma zone.
Presented by the team of
The Italian and French wine traditions: an historic challengeDA
d French wine traditions: an historic challengeVID AND GOAAVID AND GOLIA
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Our senses of smell and taste not only reveal the depth and complexity of a wine but are also capable of awakening emotional memories. With its 453 registered grape
varieties, Italy offers wines with a huge diversity of flavors and aromas. This tasting will take our guest Sommeliers on a fascinating journey through a number of Italian appellations famous for producing perfumed wines. Although all grapes have their own bouquet, those that are considered “aromatic” are just those producing wines
that are characterized by a strong and evident aroma present in the grapes themselves, the so called primary aroma.
"Aromatic Grapes" will therefore give an insight into some aromatic and semi-aromatic varieties, comparing and contrasting not only the organoleptic intensity and characteristics of each wine but also – thanks to the authoritative opinions
of professionals working in the on-trade - discussing its potential in the international wine market.
Tenuta Ca’ Bolani was property of the Count Domenico Bolani, Procurator of the Venetian Republic in Friuli during the 16th century. Its particular microclimate -
temperate in winter and cool during the summer due to the proximity of the sea and to fresh Alpine breezes - allows for optimum ripening, yielding aromatic and
full-bodied whites, Pinot Grigio, Sauvignon and Traminer, as well as top-quality red wines such as Cabernet, Merlot and Refosco.
Castello del Poggio takes its name from the fort built in the 12th century and once owned by the noble Bunéis family. This fort overlooks an extraordinary valley, the Val del Temp, a natural amphitheatre whose historical significance can
be traced back to the Knights Templar. Castello del Poggio is committed to Piedmontese indigenous varieties - Barbera, Grignolino, Brachetto and Moscato.
Tenuta Il Bosco, in the Oltrepò Pavese zone, dates back to the Middle Ages, when Benedictine monks restored life to the land here, following a long period of abandonment, by cultivating vines once again. Today Tenuta Il Bosco is the result
of a detailed study of the soil and the site, and of new clonal selections of the noble Pinot Noir and the extraordinary indigenous varieties:
Bonarda, Barbera and Malvasia.
AROMATIC GRAPES The Art of Pairing Wines with Food
Presented by the team of
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This Sommeliers’ Lunch focuses on sparkling wines, produced either with a second fermentation in bottle (the so-called Traditional Method) or in a stainless steel tank
designed to withstand the high pressure involved (the Charmat process). This causes the wine to retain the effervescence that has been observed in wine
throughout history, and was noted for the first time by Ancient Greek and Roman writers. This tasting, then, aims to reveal the diversity of Italian
sparkling wines, both in terms of grape varieties, grown in different terroirs, and method of production.Though some wines
are made according to the Traditional Method, most Italian sparkling wines are made by the Charmat process,
with a level of effervescence that ranges from just slightly fizzy to intensely bubbly. We trust, therefore, that for all of you this
Sommelier’s Themed Lunch will be an exciting and fascinating experience.
For 200 years the ZONIN family has dedicated itself to establishing its place in history as the predominant private producer in Italy, making outstanding wines from various terroirs with distinctive climatic and morphological characteristics. In the Veneto region, where the Glera variety (the base for Prosecco) has been
grown for centuries, the Zonin Company has attained incomparable expertise in the production of high-quality sparkling wines.
The Zonin family’s Estates are model farms, perfectly integrated within their terroirs, where tradition blends with innovation and modernity. The dream of Gianni Zonin
began to come true in 1970 with the purchase of Tenuta Ca’ Bolani, in Friuli, the most famous Italian region for the production of excellent white wines.
This dream progressed with three estates in Tuscany and then expanded toPiedmont with the purchase of Castello del Poggio (1985), in the finest area for the production of Asti and Brachetto.
The project continued in Lombardy, with the acquisition of Tenuta il Bosco (1987) in the Oltrepò Pavese, a zone that has always
had a special vocation for sparkling wines based on Pinot Nero. In 2000 Gianni Zonin expanded his family’s holdings yet further with
a property in the Salento Peninsula in Puglia, Masseria Altemura, establishing Southern Italy as yet another ideal area for the
production of the great wines of the future.
Presented by the team of
ITALY'S EFFERVESCENT DELIGHTS From Friuli to Puglia, discover the diversity of Italian Sparkling Wines
From Friuli to Puglia, discover the diversity of Italian Sparkling W
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“Fusion cuisine is a truly unique experience, with an explosion
of different flavours. Matching backvintages of Sauvignon Blanc from Tenuta Ca’Bolani with it perfectly
enhanced this gastronomic journey.”
NOBU BERKELEY STLondon
Simone FaddaSommelierNobu Berkeley st
The critically acclaimed Nobu Berkeley st is now one of London's most fashionablerestaurants and has also been the venue for some of the capital’s most high profileparties. Nobu Matsuhisa and executive chef Mark Edwards have created a menu that includes the Nobu classic dishes, but with many new items, some of which
are cooked in a Japanese wood-burning oven.
12
MENU
Yellowtail Sashimi with Jalapeno•••
Traminer Aromatico 2011 - Tenuta Ca' Bolani
Field Greens with Matsuhisa DressingRock Shrimp Tempura with Ponzu
•••Malvasia Frizzante 2011 - Tenuta Il Bosco
Salmon Steak with Teriyaki SauceAssorted Sushi
•••Aquilis 2011 - Tenuta Ca' BolaniTamanis 2006 - Tenuta Ca' BolaniTamanis 2001 - Tenuta Ca' BolaniAristos 1997 - Tenuta Ca' Bolani
Sub Zero Yoghurt with Fresh Berries, Blueberry and Cider Coulis
•••Moscato d'Asti NV - Castello del Poggio
Brachetto Spumante NV - Castello del Poggio
GUESTS
Simone FaddaSommelier - Nobu Berkeley st
Fionnuala SynnottHead Sommelier - Oblix
Laurent ChaniacHead Sommelier - Cinnamon Club
Virgilio GennaroHead Sommelier - Locanda Locatelli
Alessandro MarchesanHead Sommelier - Zuma
Maria WallenHead Sommelier - Coya
Severine SlobodaHead Sommelier - Buddha Bar
Devon PryorSommelier - Home House
Lucy ShawWine Writer - Drink Business
AROMATIC GRAPES - March 18th, 2013
15 Berkeley Street, Londonwww.noburestaurants.com
“The Sauvignons from Ca’ Bolani proved the perfect midpoint betweenthose from Sancerre and New Zealand and showed impressive ageing potential,opening the sommeliers' eyes to Italian Sauvignon.”
Lucy ShawWine writerDrink Business
13
“The wines showed great personality,with the concentrated flavours of cherries,
pronounced blackberries especiallyin the wines from Maremma. Whereas
Acciaiolo wines were more on a spicy side. At the end we had an amazing Vin Santowith complex flavours of nuts and wild
honey to match the dessert.”
GALVIN AT WINDOWSLondon
Maksims MerkulovsHead SommelierGalvin at Windows
With a glamorous 1930s inspired interior, the Michelin-starred Galvin at Windowsrestaurant and bar has become one of the most talked about destinations in London
since opening in May 2006. On the 28th floor of the London Hilton in the heart of Mayfair, it is renowned for its peerless views, including the City, the Shard, HydePark and Buckingham Palace. Chef Patron Chris Galvin and his team have created
seasonally inspired menus based around modern French haute cuisine.
14
GUESTS
Maksims Merkulovs
Head Sommelier - Galvin at Windows
Simone Fadda
Sommelier - Nobu Berkeley st
Athila Roos
Head Sommelier - The Arts Club
Tanguy Martin
Head Sommelier - Hotel Terravina
Andrea Samperi
Sommelier - Locanda Locatelli
Renaud Rolland
Head Sommelier - The Square
Christos Ioannou
Journalist
Robin Goldsmith
Journalist
MENU
Risotto Bordelaise, Ox tail, Bone Marrow & Shallot•••
Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2010
Landes Pigeon, Tagine, Pastia & Spiced Harissa Jus•••
Acciaiolo 2007 - Castello d’Albola
Rocca di Montemassi 2009
Selection of Seasonal Cheeses by Maître affineur “La Fromagerie”
•••Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2008
Acciaiolo 2004 - Castello d’Albola
Acciaiolo 2001 - Castello d’Albola
Caramelised Apple Tarte Tatin, Rosemary, Milk Ice Cream
•••Vin Santo 2004 - Castello d’Albola
THE TWIN SOULS OF TUSCANY - July 16th, 2013
28th floor, 22 Park Lane, Londonwww.galvinrestaurants.com
“The Acciaiolo ’04 was one of those wines that made the table fall silent for a minute, noses in, swirling, faces in awe. What a perfume, what a wine!”
Athila RoosHead SommelierThe Arts Club
15
“The Sommeliers Themed Lunch was a Great experience for me. It is a perfect come together
for networking with some colleagues.”
ENDTENFANGCelle
Sebastian WilkensHead SommelierEndtenfang
The Endtenfang Gourmet Restaurant has had a Michelin star for more than 25 yearsand 17 Gault Millau points for 15. The new chef, Holger Lutz, offers a modern
cuisine based on regional, seasonal and international influences. Maître and HeadSommelier Sebastian Wilkens understands how to please discriminating wine-lovers
and connoisseurs. With its attractive, modern design, the restaurant continues to be as inviting as ever.
16
MENU
King Prawn, Bergamots, Calf’s Head, Avocado
•••Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2010
Sole, Chestnut Paste, Peppered Quince, Black Truffle
•••Acciaiolo 2007 - Castello d’Albola
Rocca di Montemassi 2009
Venison, Nougat, Parsley, Pumpkin‚ Sweet & Sour
•••Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2008
Amedei Chocolate, Almond, Pearls of Olive Oil, Vin-Santo Ice Cream
•••Vin Santo 2003 - Castello d’Albola
GUESTS
Sebastian WilkensHead Sommelier - Endtenfang
Ingo SchreiberDirector - Endtenfang
Sebastian Mclachlan-MullerHead Sommelier - Die Ente Nassauer Hof
Melanie LayerHead Sommelier - Hotel am Schlossgarten
Jürgen GieselBest German Sommelier 2007 & 2008
Marco FranzelinHead Sommelier - Vendome
Peter MuellerHead Sommelier - Gourmet
Tim BlaszykHead Sommelier - Island Sylt
Marcel RungeHead Sommelier - Aqua
Andreas SchmittDirector - Hoteles Althoff Group
Christian WengerJournalist - Falstaff
Richard GroscheJournalist - Meininger Verlag
THE TWIN SOULS OF TUSCANY - September 30th, 2013
Hannoversche Strasse 55/56 - 29221 www.fuerstenhof-celle.com
“Great chance to taste several wines and exchange opinions with other expert sommeliers about the quality of italian wines and its wine regions.”
Jürgen GieselBest German Sommelier 2007 & 2008
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“By constantly enlarging our wine list,we have succeeded in giving our guests
from all over the world a chance to discover - among a wide global offer- special Swiss vintages. And we didn’t
only add big names to the list. We also sought out some more unusual
and lesser known wines as well.”
SCHWEIZERHOFBern
Reto TschachtliF&B ManagerHotel Schweizerhof
The legendary Jack’s Brasserie (14 Gault-Millau points) is the main restaurant at the 5-star-superior Hotel Schweizerhof in Bern. In its typical fin-de-siecle ambience it offers classic French Brasserie cuisine. In 2013, Jack’s Brasserie received the Swiss Sommelier Award "Grand Prix", and in 2014 another "Best
of Award of Excellence", conferred for the third year in a row by the Wine Spectator.In 2015 Gault-Millau recognized Jack’s as having the “Best Swiss Wine List".
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MENU
Veal Cannelloni with Black Truffle
•••
Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2009
Ox Tail Compote with Mashed Potatoes
and Rootvegetables
•••
Acciaiolo 2007 - Castello d’Albola
Rocca di Montemassi 2010
Choice of Cheese
•••
Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2008
Acciaiolo 2004 - Castello d’Albola
Acciaiolo 2001 - Castello d’Albola
Apple Tart with Vanilla Ice Cream
•••
Vin Santo 2003 - Castello d’Albola
GUESTS
Marco Rivieccio
Sommelier - Schweizerhof
Silvia Glockler
Sommelier - Wein&Sein
Daniel Meola
Owner - Taverna Romana
Mariana Meola
Sommelier - Taverna Romana
Sandra Tvrdon
Sommelier - Vini Monaco
Hans Battig
Journalist - Weinkonzepte
Bruno Zurcher
Wine writer - Associations des Amis du Vin Bern
THE TWIN SOULS OF TUSCANY - October 14th, 2013
Bahnhofplatz 11, Bernwww.schweizerhof-bern.ch
“My favourite wine was the Acciaiolo2004. Good mouthful of elegantly extracted fruit. Excellent balance.”
Bruno ZurcherWine writerAssociations des Amis du Vin Bern
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“It was our pleasure to host suchan interesting theme and we had
great fun. The showcased wines wereboth delicious and soulful, in true
Southern Italian style. My favouritewas certainly the Insolia which is nowfeatured in our Sommelier Selection.”
L'ANIMALondon
Alessandro BianchiniRestaurant ManagerL'Anima
L’Anima, London’s award-winning Italian restaurant in the heart of the City, offers the finest of contemporary Italian cooking in surroundings nothing short of sheer
elegance. Translated, L’Anima is Italian for soul. This essence has been incorporatedin every detail of this charming and sophisticated restaurant; from Francesco Mazzei’s creative Italian menus and selected wine list to the inviting interiors,
providing a comfortable, intimate and memorable experience.
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MENU
Spicy Hand-Picked Crab with Green Apple & Fresh Leaves
•••Rosamaro Spumante - Masseria Altemura
Cavatelli with Sausage & Black Truffle•••
Fiano 2012 - Masseria AltermuraInsolia 2012 - Feudo Principi di Butera
Slow Roasted Black Pork Belly with n’Cantarata Sauce
•••Sasseo 2011 - Masseria Altemura
Symposio 2010 - Feudo Principi di Butera
Cheese Board•••
Altemura 2010 - Masseria AltemuraDeliella 2008 - Feudo Principi di ButeraSanrocco 2000 - Feudo Principi di Butera
GUESTS
Franco FortunatiHead Sommelier - L'Anima
Alessandro BianchiniDirector - L'Anima
Maksims MerkulovsHead Sommelier - Galvin at Windows
Sergi BenitoHead Sommelier - Limewood
Athila RoosHead Sommelier - The Arts Club
Raphael ThierryHead Sommelier - Bibigo
Hamish SmithWine writer - Drinks International
Michael EdwardsWine writer - Decanter
Maria WallenHead Sommelier - Coya
MEDITERRANEAN WINES - October 22nd, 2013
1 Snowden St, Londonwww.lanima.co.uk
“The Sommerliers Themed Lunch was a fantastic opportunity to taste rare Italian wines alongside authentic food,among some of the best palates working in the industry today.”
Hamish SmithWine WriterDrinks International
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“The wines of Southern Italy may not have the prestige of its northern counterparts,
but so many of them are such a joy to drink. It’s a great place to explore
wines with unique flavors and characteristics.”
PAZZOAntwerp
Tom d’HoogheOwnerPazzo
The internationally oriented wine restaurant, Pazzo, is located in a converted warehouse between Antwerp’s historic city centre and the port. Just as the port of Antwerp receives goods from all around the globe, the restaurant, too, is open
to a diversity of culinary influences. With its understated and simple contemporarydesign, Pazzo has created an atmosphere that makes everyone feel at home.
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MENU
Sashimi of Mackerel, Mousseline of Green Apple, Japanese Vinaigrette
•••Insolia 2012 - Feudo Principi di Butera
Risotto with Wild Mushrooms•••
Sasseo 2011 - Masseria Altemura
Deliella 2011- Feudo Principi di Butera
Filet of Pheasant, Crushed Potatoes with Tartufata, Light Sauce
•••Altemura 2011 - Masseria Altemura
Deliella 2008 - Feudo Principi di Butera
3 Different Cheeses •••
Altemura 2010 - Masseria Altemura
Deliella 2006 - Feudo Principi di Butera
Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Sepideh SedaghatniaHead Sommelier - ‘t Zilte
César RomanHead Sommelier - Comme Chez Soi
Yanick DehandschutterHead Sommelier - Sir Kwinten
Kris LismontHead Sommelier - Mondevino
Jan RotsHead Sommelier - Brasserie Latem
William WoutersSommelier - Comme Chez Soi
Luc Dickens Head Sommelier - De Schone Van Boskoop
Serge VerbovenHead Sommelier - De Loberge
Dirk RodriguezJournalist - Vino Magazine
Christophe SpinelliBlogger - Dolce Vita
MEDITERRANEAN WINES - November 25th, 2013
Oude Leeuwenrui 12, Antwerpwww.pazzo.be
“Very surprising to have had such a nice blind tasting with old vintages. Great place, great food, great wines!”
Yanick DehandschutterHead SommelierSir Kwinten
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“One of the most interesting and fun lunches I had in 2014.
The company along with selection of wines and food were
absolutely spot on”
DUCK & WAFFLELondon
Maurizio PalombaHead SommelierDuck & Waffle
Located atop a 40 storey-high skyscraper at 110 Bishopsgate in the City of London,Duck & Waffle is the highest restaurant in the UK. The restaurant’s vibrant
atmosphere encourages a convivial experience for guests with its array of dishesdesigned for sampling and sharing. Duck & Waffle places emphasis on local, rustic,
seasonal and sustainable British ingredients, manifested in daily inspirations created from the market’s freshest offerings.
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MENU
Coal Charred AubergineRoasted Octopus
Fillet of Angus Beef•••
Aquilis 2009 - Tenuta Ca’ BolaniSancerre Blanc 2012 - Domaine Vincent Delaporte
Château Doisy Daëne Blanc 2012
Smoked MozzarellaFillet of Sea BassAngus Rib Eye
•••Rocca di Montemassi 2010Château Siran 2010
Symposio 2011 - Feudo Principi di Butera
British & European Cheese Board•••
Acciaiolo 2009 - Castello d’AlbolaChateau Valandraud 2007
Biscuits, Almonds, Fresh Fruit•••
Vin Santo 2004 - Castello d’AlbolaBarsac 2010 - Château Doisy Daëne
GUESTS
Robin GoldsmithJournalist - The Drinks Business
Vanessa CintiHead Sommelier - Cut at 45 Park Lane
Athila RoosHead Sommelier - The Arts Club
Aristotelis Protopapas Head Sommelier - The Savoy
Franco FortunatiHead Sommelier - L'Anima
DAVID & GOLIATH - November 2nd, 2014
Heron Tower, 110 Bishopsgate, Londonwww.duckandwaffle.com
“This was a truly from the best experiences around food and wine I ever had! The venue was amazing and the wines were outstanding.”
Aristotelis ProtopapasHead SommelierThe Savoy
25
“The menu had been selected in coordination with the wines and it was very exciting to try
the more mature Sauvignon Blancs. It was nice to hear the different
opinions of the various Sommeliersabout the wines themselves as well as the combination with the food".
PALAIS COBURGVienna
Wolfgang KneidingerHead SommelierPalais Coburg
Creative interpretations of classic dishes and exceptionally composed innovative dishes,as well as the subtly devised interaction of food and wine, are the main features
in the gourmet restaurant at the Palais Coburg. In 2014, the restaurant was awarded two Michelin stars, 3 Gault Millau toques, and Chef Nickol was named Gault Millau
Austrian Chef of Year. There are more than 5000 wines on the list to accompanyhis delicious creations.
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MENU
Oyster, Cream of Herbs, Frisee•••
Malvasia Frizzante 2012 - Tenuta Il Bosco
Trout, Lemongrass, Potato, Fennel
•••Traminer Aromatico 2012 - Tenuta Ca' Bolani
Poussin, Risotto, Bell Pepper
•••Aquilis 2012 - Tenuta Ca' BolaniAquilis 2009 - Tenuta Ca' BolaniTamanis 2006 - Tenuta Ca' BolaniSauvignon 2001 - Tenuta Ca' Bolani
Chocolate, Morello Cherry, Pistachio
•••Brachetto Spumante NV - Castello del Poggio Moscato d'Asti NV - Castello del Poggio
GUESTS
Petr HlinakSommelier - Palais Coburg
Angelika SternartSommelier - Palais Coburg
Markus GruberSommelier - Artner Franziskanerplatz
Matthias PitraSommelier - Sofitel Head
Walter KutscherJournalist - Wiener Sommelierverein
Johannes KahrerHead Sommelier - Mraz & Sohn
Bernhard DegenJournalist - Falstaff
Christian BauerJournalist - Wein & Kultur
Josef SchullerDirector and MW - Rust Weinakademie
Christian PrücklerAssistant - Rust Weinakademie
Benjamin MayrSommelier - Del Fabro
Franz Del FabroOwner - Del Fabro
Wolfgang KneidingerHead Sommelier - Palais Coburg
AROMATIC GRAPES - February 25th, 2014
Coburgbastei 4, Viennawww.palais-coburg.com
“I appreciated the diversity and the pairing aptitude of the wines very much.”
Bernhard DegenEditor in Chief New MediaFalstaff
27
“The tasting offered many exciting moments! The Rosamaro was an
exciting discovery to complement oursummer season! We tasted rather youngvintages, they have a nice potential butoffer interesting pairing opportunities
already now. The Primitivo “Altemura”is an excellent ambassador for the
Puglia region!”
TCHAIKOVSKYTallinn
Tarvo SarapuuHead SommelierTchaikovsky
The fusion of Russian and French cuisines can be fully enjoyed at Tchaikovsky, where the recipes of forgotten masters and an outstanding atmoshpere make dining a unique experience. Chef Vladislav Djatsuk has made this into one of Estonia’s
premium restaurants, and the finest in Tallinn. The latest additions to the restaurant’s accolades are the 2013 Silverspoon Awards - “Best Restaurant”,
“Best Gourmet Restaurant” and “Best Hotel Restaurant”.
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MENU
Lightly Marinated Salmon, Pear and Baked Plum Tomato
Tuna Sashimi with White Fish Roe, Marinated Fennel and Avocado Cream
•••Rosamaro Spumante - Masseria Altemura
Roasted Sturgeon with Sweet Pepper Ragout and Tomatoes-bisque Sauce
•••Fiano 2013 - Masseria Altermura
Insolia 2013 - Feudo Principi di Butera
Roasted Beef Fillet with Baked Eggplant and Thyme-red Wine Sauce
•••Sasseo 2012 - Masseria Altemura
Symposio 2010 - Feudo Principi di Butera
Old Cheese and Blackberry ChutneyChocolate, Chocolate, Chocolate...
•••Altemura 2010 - Masseria Altemura
Deliella 2008 - Feudo Principi di ButeraSan Rocco 2000 - Feudo Principi di Butera
GUESTS
Kristjan Markii Estonian Best Sommelier 2013
Tanel Eigi Opinion Leader - VINE Magazine
Imre Uussaar Owner & Head Sommelier - Dominic
Tarvo SarapuuHead Sommelier - Tchaikovsky
Juri BratchikHead Sommelier - Tchaikovsky
Kristel NõmmikHead Sommelier - Monaco
Olga KlugeF&B / President of Estonian Somm. Assoc
Kalle MüllerEesti Ekspress magazine
MEDITERRANEAN WINES - May 6th, 2014
Hotel Telegraaf, Vene, Tallinnwww.telegraafhotel.com
“It was really interestingto see how the winesfrom Southern Italyare perfect for accompanying top-class food.”
Kristjan MarkiiEstonian Best Sommelier 2013
29
“All wines were well difined with a recognisable origin and grape
varities with the typical Italian smoothacidity. Those types of events give
us the chance to get together high standard sommeliers and
give the winery the opportunity to up-grate their portofolio of high standard
restaurants in our country.”
LES ELEVEURSHalle
Andy De BrouwerHead SommelierLes Eleveurs
After several years of success, Andy De Brouwer’s passion for wine as well as for the more relaxed concept he terms “Bistronomy” got the upper hand and thenew “Les Eleveurs” was born. The re- styled interior forms the basis for a free andeasy atmosphere. The name refers to the breeders of the well-known draft horses
of Brabant. Young and talented Chef Nico Corbesier offers a small menu consistingmostly of fresh, good-value, seasonal dishes, which Andy pairs with a selection
of fine wines, many available by the glass.
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MENU
Antipasti of Different Vegetables, Parmesan Crumble, Romesco Sauce
•••Solatio 2010 - Castello d’AlbolaAcciaiolo 2009 - Castello d’Albola
Candied Bacon, New Green Peas, Beans, Snow Peas•••
Acciaiolo 2007 - Castello d’AlbolaAcciaiolo 2006 - Castello d’Albola
Veal Steak, Young Cauliflower, Asparagus, Artichoke•••
Acciaiolo 2004 - Castello d’AlbolaAcciaiolo 2001 - Castello d’Albola
Berchemveld Entrecote in Red Wine Sauce, Mushrooms, Marrow Toast, “Pommes Pont-neuf”
•••Rocca di Montemassi 2011Rocca di Montemassi 2010
Roeselare Cheeses•••
Rocca di Montemassi 2008
Mini Chocolate Moelleux, Lennik Strawberries•••
Vin Santo 2003 - Castello d’Albola
GUESTS
Stéphane GodfroidJournalist - De Standaard
Hervé LalauJournalist - In Vino Veritas
Andy De BrouwerSommelier & Journalist - Les Eleveurs
Yanick DehandschutterHead Sommelier - Sir Kwinten
Jean-Adelson RazéeSommelier - Le Gré du Vent
César RomanSommelier - Comme Chez Soi
Antoine LehebelHead Sommelier - La Villa Lorraine
William WoutersSommelier - Spirodrome Charleroi
Ben LacombeSommelier - La Truffe Noire
THE TWIN SOULS OF TUSCANY - December 15th, 2014
Suikerkaai 1A, Hallewww.les-eleveurs.be
“The Zonin event at Les Eleveurs was memorable. It gave me excellent food (and wines) for thought! Looking forwardto the next one!”
Herve LalauJournalistIn Vino Veritas
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“The Sommeliers’ Themed Lunch was a perfect set-up, with really goodFrench-inspired food and the very
best of Italian wines.The Acciaiolo was to me a wine
with really good ageing potential. Amazing!”
BRASSERIE LE ROUGEStockholm
Janni BerndtSommelierBrasserie Le Rouge
32
Brasserie Le Rouge is a warm and cozy brasserie located in the Old Town.The decor consists of bright colors, heavy fabrics and turn-of-the-century
details that are reminiscent of the Moulin Rouge. The restaurant is suitable both for those who want to pop in for a main course or those who wish
to eat a five-course menu. Personal, traditional and inviting describe both the dishes and the atmosphere.
MENU
White Bean Soup “Cannellini”
•••
Solatio 2010 - Castello d’Albola
Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2008
Osso Buco “New Style”
•••
Acciaiolo 2007 - Castello d’Albola
Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2011
Osso Buco “Classico”
•••
Rocca di Montemassi 2010
Acciaiolo 2004 - Castello d’Albola
Acciaiolo 2001 - Castello d’Albola
Semifreddo “Con Brioche”
•••
Vin Santo 2004 - Castello d’Albola
GUESTS
Mikael Göransson
Journalist - ScandinAsian Taste
Christoffer Enquist
Journalist - Livets Goda
Erik Duarte Martins
Sommelier - AG
Janni Berndt
Sommelier - Brasserie Le Rouge
Åke Jacobsson
Publisher - Världens Viner
Daniele Garripoli
Sommelier - Gondolen
Sören Polonius
Head Sommelier - F12
Katarina Alwin
Journalist - Flying Marketing
THE TWIN SOULS OF TUSCANY - May 19th, 2014
Brunnsgränd 2-4, 111 30 Stockholmwww.lerouge.se
“I was impressed by the wines, which showed very well. On the event format, I thought this was excellent. I liked theblind tasting element as it made you thinkabout the wines and encouraged discussion.Also it was extremely useful and informative to taste the wines with food.”
Mikael GoranssonJournalistScandinAsian Taste
33
“Tasting the wines with winemakersfrom Castello d'Albola and Rocca
di Montemassi was educational andfun. I learned a lot about the differentvintages, Tuscan climate and soil types.After this experience I see Tuscan wines
in totally new light.”
THE SAVOYHelsinki
Antti UusitaloSommelierThe Savoy
The Savoy has been the flagship of Finnish gastronomy and restaurant culture for decades. Its kitchen, known for its classics, is also a trailblazer for modern gastronomy, with an emphasis on healthy eating. The head chef decides where the best raw materials are to be found. His close contacts with organic farmers,
hunters, fishermen, the best food wholesalers, vineyards, herb sellers and bakerysguarantee that the ideal ingredients for a great menu are available all year long.
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MENU
Grilled Veal TartarBarbecue Purée and Morels
•••Acciaiolo 2009 - Castello d’Albola Solatio 2010 - Castello d’Albola Rocca di Montemassi 2010
Entrecôte of Black Angus BeefCabbage and Bacon Fricassee with Roasted New Potatoes
•••Acciaiolo 2007 - Castello d’Albola
Rocca di Montemassi 2011Acciaiolo 2006 - Castello d’Albola
Cheese Selection•••
Rocca di Montemassi 2008 Acciaiolo 2001 - Castello d’AlbolaAcciaiolo 2004 - Castello d’Albola
Baba Moistened with Savoy's Honey Bock and Honey Ice Cream
•••Vin Santo 2003 - Castello d’Albola
GUESTS
Tommi WaltherWine blogger / freelance writer
Wine blog Voihan Vinetto, Etelä-Suomen Sanomat
Birthe LaitinenSommelier - Lasipalatsi
Antti UusitaloSommelier - The Savoy
Heli ÖunRestaurant Manager
Hotel Kaus K - Toscanini
Lena ModigSommelier - Tintå
Noora BouixSommelier - The Savoy
Jari LampenEditor in Chief - Aromi & Avec
THE TWIN SOULS OF TUSCANY - May 20th, 2014
Eteläesplanadi 14, 00130 Helsinkiwww.ravintolasavoy.fi
“The theme of the lunch was well presented, with several vintages to taste and discuss.A fun workshop in a relaxed atmosphere.”
Birthe LaitinenSommelierLasipalatsi
35
“This event was unique and interestingand we had the opportunity
to philosophize about food and wine and meet interesting people.
It is always incredible how the taste of the food can change with a drop of wine. Therefore, every dish needs
the matching wine to get the full taste.I love to get that work.”
SONNENBERGZurich
Jacky DonatzChefSonnenberg
Located above Zurich and surrounded by beautiful vineyards and woodland, the Sonnenberg Restaurant offers fascinating views of the city, the lake and the Alps.
The a-la-carte restaurant has 120 seats and a spacious terrace. Using only the freshest local products carefully prepared with passion, Jacky Donatz and his dedicated team allow guests to enjoy modern cuisine with an Italian touch,
accompanied by world-class wines.
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MENU
Melon Soup with Culatello CrostiniSee Urchin
Fried SardellaShot of Tomato and Ginger
•••Rosamaro Spumante - Masseria Altemura
Roasted Lake Trout Cucumber•••
Insolia 2013 - Feudo Principi di ButeraFiano 2013 - Masseria Altermura
Beef Carpaccio Porcini Reggiano•••
Sasseo 2012 - Masseria AltermuraSymposio 2010 - Feudo Principi di Butera
Veal Cutlet from Grisons BeefEggplant with Thyme
Polenta•••
Altemura 2010 - Masseria Altermura Deliella 2008 - Feudo Principi di Butera
Cherry Pistachio Chocolate•••
Sanrocco 2000 - Feudo Prinicpi di Butera
GUESTS
Jean Francois GuyardJournalist - Vinifera - Mundi
H. Elias FröhlichMedia - FIFA Youth Cup
Salvatore DolceChef de Service - Al Giardino
Daniel EssmannSommelier - EssmannWeinhandler
Rico DecarolisSommelier - La Terra del Buon Gusto
Remo BurkartDirector - Sommelier - F&b Management Group
Daniel JurhsSommelier - Aura
Max BalloschSommelier - Taos
Jeannette NeubauerSommelier - Sonnenberg
StephanieLeiter Einkauf / Anlassverkauf - Hotel Gla� rnischhof
Elias FroehlichJournalist - FIFA Youth Eup
Jacky DonatzChef - FIFA
MEDITERRANEAN WINES - April 6th, 2014
Hitzigweg 15, 8032, Zürichwww.sonnenberg-zh.ch
“The wines and the foodof Jacky Donatz showedan excellent harmony.The Primitivo Altemura 2010 a perfect wine.”
H. Elias FröhlichMediaFIFA Youth Cup
37
“The sommeliers themed lunch was fantastic! The wine selection,the blind tasting and the exchange
of opinions were great.It was a nice and unforgettable
experience and my guests loved the wines!”
OLE DEELEBurgwedel
Mona SchraderHead SommelierOle Deele
The Ole Deele Restaurant awarded its first Michelin star in 2011, and is located in the town of Burgwedel, near Hanover. Here, in the elegantly restored rooms
of a farmhouse built in 1828, Chef Tony Hohlfeld, Mai�tre/Sommelier Mona Schrader and their equally young and enthusiastic staff regale guests withdelicious and unique seasonal dishes. The wine list is large and eclectic and guests
can also stay at The Ole Deele’s Hotel or take part in Chef Hohlfeld’s cookery courses.
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MENU
Aal geräuchert, Tomate,Focaccia, Barbecue,
Kartoffel, Dill•••
Solatio 2010 - Castello d'AlbolaAcciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2008
Ofenkartoffel aus der Asche,Mousse, Sud, Petersilie,
Quark, Weizengras•••
Acciaiolo 2007 - Castello d’AlbolaAcciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2010
Lammhuft Filet gegrillt,Spargel, Morchel, Kerbel, Berner Soße, Schafgabe
•••Rocca di Montemassi 2011
Acciaiolo 2004 - Castello d’AlbolaAcciaiolo 2001 - Castello d’Albola
Semifreddo “Con Brioche”•••
Vin Santo 2003 - Castello d’Albola
GUESTS
Carine Patricio
Sommelier MS Student - Au Quai
Roderick Von Berlepsch
Owner - Zauberlehrling
Mona Schrader
Head Sommelier - Ole Deele
Dirk Schoenzart
Sales Manager Wine - Getraenke Hoepfner
Matthias Fahrig
Journalist and Wine Educator - Sommelier Magazine
Lorenzo Caressa
Sommelier - Poletto Winebar
Felix Fuchs
Sommelier - Ole Deele
THE TWIN SOULS OF TUSCANY - July 6th, 2014
Heinrich-Woehler Strasse 14, Burgwedelwww.ole-deele.de
“Tony Hohlfelds' smoky and roasted aromas went perfectly withthe wines.”
Matthias FahrigJournalistSommelier Magazine
39
“It was really interesting to see the diversity and style of wine coming
from Puglia and Sicily. The ripeness of the fruit, the silky tanning and the
robust rusty dark fruit flavor from Nerod’Avola worked really well.
The highlight of the lunch for me wasthe matching of the Morel Agnolotti
mushrooms with the Sasseo and Deliella.”
HAWKSWORTHVancouver
Bryant MaoWine DirectorHawksworth
A celebration of Vancouver’s cultural diversity and natural environment, HawksworthRestaurant showcases the ingredient-led, contemporary cuisine that has become Chef David Hawksworth’s trademark. Three-time winner of Vancouver Magazine’s
Best Upscale Restaurant Award, the Hawksworth is open throughout the day, offering a glamorous and elegant yet relaxed and welcoming ambience,
as well as warm and attentive service.
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MEDITERRANEAN WINES - July 7th, 2014
801 West Georgia st, Vancouverwww.hawksworthrestaurant.com
“Southern sun and soil make wines that have a special something you can’t quite put your finger on.”
Jill SpoorSommelierFairmont Pacific Rim
MENU
Dungeness Crab Salad, English Pea
•••Fiano 2013 - Masseria Altermura
Insolia 2013 - Feudo Principi di Butera
Morel Mushroom Agnolotti, Charred Shallot,
Burnt Hay Beurre Blanc •••
Sasseo 2013 - Masseria AltemuraDeliella 2008 - Feudo Principi di Butera
Confit Lamb Neck Press, Celeriac Puree,
Wild Rice, Cherry •••
Altemura 2010 - Masseria AltemuraSymposio 2010 - Feudo Principi di Butera
Aged Parmesan, Fig, Black Pepper •••
Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Bryant MaoWine Director & Head Sommelier - Hawksworth
Chris RoyalSommelier - Nook
Darin NewtonSommelier - Rimrock Whistler
Terry Threlfall Sommelier - La Pentola / La Quercia
Robert HermanSommelier - L’Abattoir
Jill SpoorSommelier - Fairmont Pacific Rim
Melanie GravelSommelier - Nicli
Jamie LauderSommelier - Cincin
JasonYamasakiSommelier - Chambar
Dustin WellwoodSommelier - Hawksworth
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“When I received the call to hostone of the private events for ZoninI was very honored. There are lot
of wineries in the world but not manytake such care as Zonin did for thatlunch. Thanks again for your trust.”
LA CHRONIQUEMontreal
Olivier De MontignySommelierLa Chronique
This charming and intimate restaurant serves a generous and creative fresh marketcuisine, cheerfully prepared by chef-owners Marc De Canck and Olivier de Montigny.
At La Chronique, the pleasures of the table are always front and centre. But in addition to the delights it serves up, the restaurant is also known for its extensive wine list, welcoming decor and impeccable service. Little wonder
it's been considered “essential eating” in Montreal since 1995.
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MENU
Angus Beef Carpaccio•••
Acciaiolo 2007 - Castello d’AlbolaRocca di Montemassi 2008
Solatio 2010 - Castello d’Albola
Guinea Fowl Confit Ravioli, Morels and Foie Gras
•••Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2011
Gaspésie Lamb, Artichokes, Chickpeas and Taggiasca Olives
•••Rocca di Montemassi 2010
Acciaiolo 2004 - Castello d’Albola
Like a Melba Peach My Way•••
Vin Santo 2004 - Castello d’Albola
GUESTS
Olivier De MontignySommelier - La Chronique
Joao PereiraSommelier - Globe
Isabel BordeleauHead Sommelier - Ritz Carlton's Maison Boulud
Jack GrimaudoSommelier - Europea
Jean-Michel CartierSommelier - Auberge Saint Gabriel
Giovani VellaSommelier - Groupe Antonoposlos
Gabrielle Boyer-LeblondSommelier - Jargo
Carl LepageSommelier - Toqué
Cedrick LonerganSommelier - 357C
THE TWIN SOULS OF TUSCANY - July 9th, 2014
104 Avenue Laurier Ouest, Montréalwww.lachronique.qc.ca
“We had great discussionsabout the Gran Selezione...and the blind tasting really spiced things up! So much fun”
Isabel BordeleauHead SommelierRitz Carlton's Maison Boulud
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“There were some classic wines andothers less known without any ideas ofcompetition among them. The fact to
taste them blind allows you to focus ontheir inner quality and we had good
surprises! And also the gathering som-meliers sharing the same passion forfood and wine made it very pleasant.
It’s been a truly great moment!”
LA VILLA LORRAINEBrussels
Antoine LehebelHead SommelierLa Villa Lorraine
Villa Lorraine is the quintessential gastronomic restaurant in Brussels, with areputation going back to 1953. The amazing talents of Chef Camille Lurkin broughtthe Villa Lorraine three Michelin stars, which it kept from 1972 to 1984. However, it lost its last remaining star in 2006. In April 2012, Serge Litvine appointed a new
chef, Alain Bianchin, who won back an initial star in less than 2 years. Two years later, young Chef Maxime Colin took over and is determined
to restore Villa Lorraine to its former glory.
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GUESTS
Antoine LehebelHead Sommelier - La Villa Lorraine
Christophe SpinelliBlogger - Independant Journalist
William WoutersRestaurant Manager - Spirodrome Charleroi
Nicolas PiolonSommelier - Friture René
Cesar RomanHead Sommelier - Comme Chez Soi
Gontran BuyseHead Sommelier - Va Doux Vent
Damien BrunetChef - Va Doux Vent
Gregory Van AckerHead Sommelier - De Jonckman
DAVID & GOLIATH - August 25th, 2014
Diesdellelaan 75, Brussels www.villalorraine.be
“I was really surprised by the professionalway the Themed Lunch was organized. It wasn't that easy to see the differencebetween some of the Italian and French wines and I was amazed by the quality in my glasses!”
Gregory Van AckerHead SommelierDe Jonckman
MENU
Salmon Tartar with a Dill Crème•••
Aquilis 2012 - Tenuta Ca’BolaniSancerre Blanc 2008 - Domaine Vincent Delaporte
Château Doisy Daëne Blanc 2012
White Meat, Chanterelles and New Potatoes•••
Rocca di Montemassi 2010Château Siran 2010
Floridène Rouge Clos de Bots 2010
Small Cheese Board•••
Acciaiolo 2009 - Castello d’AlbolaChateau Valandraud 2011
Symposio 2011 - Feudo Principi di Butera
Millefeuille of Vanilla with a Scoop of Vanilla Ice Cream
•••Vin Santo 2004 - Castello d’AlbolaBarsac 2010 - Château Doisy Daëne
45
”The tasting was an opportunityfor us to try excellent wines,
some of which were new wine to us, and see how well they suited
our Swedish products.”
FEM SMÅ HUSStockholm
Niclas LindforsRestaurant ManagerFem Små Hus
Fem Sma Hus - which means Five Small Houses - is located in the heart of Stockholm’sOld Town. This first-class restaurant offers guests traditional Swedish cuisine with a French influence, served in a stunning historic setting. The restaurant is housed
in nine beautiful vaulted cellars that extend under five houses on Nygrand. There’s been a restaurant here since the 17th century, when a woman
named Anna Lindberg opened her business.
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MENU
Parmesan Pannacotta Balsamic Cooked Raisins CuredMoose with Ruccola Cremé and Havtorn’s Vinaigrette
•••Rosamaro Spumante - Masseria Altemura
Artichoke Soup with Shellfish Tartar •••
Fiano 2013 - Masseria Altermura
Lobster Soup •••
Insolia 2013 - Feudo Principi di Butera
Glazed Rack of Lamb with Lemon Butter Sauce served with Potatoes and Mozzarella Crockett
•••Symposio 2010 - Feudo Principi di Butera
Reindeer Fillet with Marsala Sauce, Stewed Mushroomsand Cranberries served with Parsley Jerotspuréin.
Västerbotten Basket•••
Deliella 2008 - Feudo Principi di ButeraAltemura 2010 - Masseria Altemura
Licorice and Chocolate Dessert with Salt Baked Figs
•••Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Ann FogelbergJournalist - Gate Report, Vinguiden
Maya SamuelssonSommelier - Vinkällan
Peter MånssonSommelier - Fem Små Hus
Niclas LindforsSommelier - Fem Små Hus
Lotta RöbergHead Sommelier - Nybrogatan 38
Anne HedlundSommelier - Fågelbro Krog
Carina Viklund-VesanenHead Sommelier - Restaurang Himlen
Anders KjellbergJournalist - Munskänkarna
Meritxell FalguerasJournalist - La Vanguardia
MEDITERRANEAN WINES - September 9th, 2014
Nygränd 10, Stockholmwww.femsmahus.se
“The pairings of food and wine were fantastic.Even the wines by themselves were very good and tasty.”
Ann FogelbergJournalistGate Report, Vinguiden
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“Interesting experience with nice wine tasting and food pairing.”
FESTNINGENOslo
Nicolas FacchinChefFestningen
After extensive renovation of an old fortress, the main Festningen Restaurant is an elegant brasserie seating up to 120 people. There is also a top floor room that
seats around 50, as well as an intimate space for 12 people in the midst of the impressive wine cellar. Festningen Restaurant focuses on the best seasonal products.
It also offer a comprehensive and dynamic wine list, an impressive wine cellar and knowledgeable and committed staff.
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MENU
Jamon and Cheeses•••
Solatio 2010 - Castello d’Albola Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2011
Red Wine Risotto •••
Acciaiolo 2007 - Castello d’Albola Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2010
Lamb Rack from Trolheimen with Artichoke,Cabbage, Crisp Potatoes and Rosemary Jus
•••Acciaiolo 2004 - Castello d’Albola Rocca di Montemassi 2008
Acciaiolo 2001 - Castello d’Albola
Creme Fraiche Parfait with Apricot and Tart Tatin Ice-Cream
•••Vin Santo 2003 - Castello d’Albola
GUESTS
Joakim Tibbling Sommelier - Holmenkollen
Pauline HagmannGeneral Manager - Festningen
Ken EngebretsenSommelier - Norwegian Sommelier School
Safia AdanSommelier - The Thief
Daniel FranzénFood and Beverage Manager - The Thief
Marius OdlandJournalist - Vin og Brennevin Magazine
Tor HansenSommelier and Owner - Verité
Peter ManciniSommelier and Owner - Verité
THE TWIN SOULS OF TUSCANY - September 10th, 2014
Myntgata 9, Oslowww.festningenrestaurant.no
“I found it most interesting to be among all these nice and clever people, experiencing some really good pairings of food and wine”
Marius OdlandJournalistVin og Brennevin Magazine
49
“A different approach to winetasting and food pairing made this Sommeliers’ Themed Luncha unique experience. Indeed,
we forget all too often that there are so many fantastic wines outside the big appellations.”
ONDAOslo
Thomas BouniasHead SommelierOnda
Onda is an elegant restaurant located on Aker Brygge, which focuses on both delicious seafood and exciting meat dishes, against a backdrop of inspiring
architecture and the best views in Oslo. The Onda Restaurant is an ideal choice for eating meals with friends and business acquaintances, or when you have
something special to celebrate.
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MENU
Rosamaro Spumante - Masseria Altemura
Salad with Seafood, Mango,
Avocado and Mayonnaise
•••
Fiano 2013 - Masseria Altermura
Insolia 2013 - Feudo Principi di Butera
Braised Shoulder of Lamb from Solun
and Bean Cassoulet
•••
Deliella 2008 - Feudo Principi di Butera
Sasseo 2012 - Masseria Altemura
Norwegian Cheeses
with Nut Bread and Marmalade
•••
Symposio 2010 - Feudo Principi di Butera
Altemura 2010 - Masseria Altemura
Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Johnny SteenG.M. - Villa Paradiso
Analiza JensenJournalist - Feelgood Magazine/Lizas Matverden
Terje BruunCEO and Journalist - Global Wines
A sa LindblomSommelier - Champagneria Oslo
Ingvild HaraldsenManager - Salt & Pepper
Stefan MorakG.M. - Salt & Pepper
Thomas BouniasHead Sommelier - Onda
Claes EkingRestaurant Manager - Brasseriet
Jørn BonnierSommelier - Champagneria
Vibeke SteinheimSommelier - Champagneria Mathallen
Fabio PezzoliRestaurant Manager - Onda
MEDITERRANEAN WINES - October 7th, 2014
Stranden 30, Oslowww.onda.no
“Interesting lunch with educational information about lovely Puglian and Sicilian wines.”
Analiza JensenJournalistFeelgood Magazine/Lizas Matverden
51
“This was a very interestingproject because we are always thinking abaut how to pair all
our beautiful dishes with equally beautiful wines in a way that
is respectful to both.”
RAGUHelsinki
Riia ManninenHead SommelierRagu
52
Ragu Restaurant is an oasis of peace and tranquility in the bustling center of Helsinki. Be inspired by the purity and inventiveness of Scandinavian cuisine.
A passion for Italian food traditions and wine, merged with the best locally producedingredients, has inspired Chefs Antti Asujamaa and Erno Kemi to create a menu
that shows off the best of both culinary worlds.
MENU
Oyster with Raspberry VinaigretteRosamaro Spumante - Masseria Altemura
Fennel Soup with Arctic Char and Dill•••
Insolia 2013 - Feudo Principi di Butera
Fiano 2013 - Masseria Altermura
Beef Carpacciowith Balsamic Vinegar and Ceps
•••Sasseo 2012 - Masseria Altermura
Symposio 2010 - Feudo Principi di Butera
Braised Pork Cheekswith Pecorino Polenta
•••Altemura 2010 - Masseria Altermura
Deliella 2008 - Feudo Principi di Butera
Milk Chocolate,Liquorice and Raspberry Mousse
•••Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Katja NykanenManaging Editor - Shaker
Annika NiemonenRestaurant Manager - Tony �s Deli
Timo HannulaRestaurant Manager - Demo
Jouni OlkkonenHead Sommelier - BW
Arto Koskelo Blogger - Viinipiru
Marko Pankakoski Sommelier - Lusikka
Sari SirenWine Writer - Winestudio, Koti&Keittiö
Miro Kurvinen CEO - Kokkikoulu Espa
Jari LampenEditor in Chief - Aromi & Avec
Jussi-PetteriWine educator - Väänänen
MEDITERRANEAN WINES - October 8th, 2014
Ludviginkatu 3-5, 00130 Helsinkiwww.ragu.fi
“Deliella 2008 was the greatest pair for slightly smoked braised porkcheeks with polenta. The smoothstructure of the meat and the lingering finish of the wine made a beautiful duet together.”
Jari LampenEditor in ChiefAromi & Avec
53
“A truly fantastic tasting. A time travel to the different
vintages of the best of Tuscany. A perfect pairing with our top
steak selection.”
CUT AT 45 PARK LANELondon
Vanessa CintiHead SommelierCUT at 45 Park Lane
On the 1st of September 2011, world-renowned chef and restaurateur Wolfgang Puckmade his restaurant debut in Europe when he opened CUT at 45 Park Lane, a modern American steak restaurant featuring great food in a contemporary
and dynamic environment. Located in Dorchester Collection’s contemporary art hotel,CUT at 45 Park Lane mirrors the award-winning original CUT in Beverly Hills
and offers outstanding steaks, a superb wine list and impeccable service.
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MENU
Prime Steak Tartare, Grilled Bread,Herb Aioli, Mustard
Mini Wagyu Beef “Sliders”,Brioche Buns, Sweet Pickles
•••Rocca di Montemassi 2008
Acciaiolo 2009 - Castello d’Albola
Hand Rolled Penne Pasta,Wild Mushroom
•••Solatio 2010 - Castello d’Albola Acciaiolo 2007 - Castello d’Albola
Australian Wagyu Steak Sashimi•••
Rocca di Montemassi 2011Acciaiolo 2006 - Castello d’Albola
South Devon Angus, South West England, Aged 28 days
•••Rocca di Montemassi 2010 Rocca di Montemassi
Acciaiolo 2004 - Castello d’Albola Acciaiolo 2001 - Castello d’Albola
“Cut” Milk Chocolte Delice, Streusel Crumble, Toasted Almond Ice Cream
•••Vin Santo 2004 - Castello d’Albola
GUESTS
Laura BlanchettHead Sommelier - Roka Mayfair
Yuri GualeniHead Sommelier - Coya
Gennaro PolitelliHead Sommelier - Assunta Madre
Emanuel PesqueiraHead Sommelier - Milestone Hotel
Fabrizio RussoFood & Beverage Manager - Milestone Hotel
Gerard MenandOwner - Gordons Wine Bar
Christopher BurrMaster of Wine - Self Employee
Tazio MauriSommelier - Kay, Mayfair
John StimpfigContent Director - Decanter
Gabriel StoneJournalist - The Drink Business
THE TWIN SOULS OF TUSCANY - October 14th, 2014
The CUT at 45 Park Lane, Mayfairwww.dorchestercollection.com
“Clever, engaging, interactive and instructive. As good a way to learn about wines froma region as I've come across.”
John StimpfigContent DirectorDecanter
55
“ The different pairings were really interesting and glad
to compare wines from two very different areas of Tuscany.”
BEAU-RIVAGE PALACE Lausanne
Thibaut PanasChef SommelierBeau-Rivage Palace
The Beau-Rivage Palace has placed Anne-Sophie Pic at the helm of the kitchens ofits fine-dining restaurant. While continuing to preside over her restaurant in Valence(France), the three-star Michelin chef has entrusted the realization of her creations
to Kevin Gatin. The restaurant has been awarded two stars in the Michelin guide and18/20 in the Gault Millau. With a list of over 3000 labels and 75,000 carefully aged
wines, the cellar of the Beau-Rivage Palace is indisputably one of the largest in Europe.
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MENU
Veal Carpaccio with Brillat Savarin and Black Truffles•••
Solatio 2010 - Castello d’Albola
Acciaiolo 2009 - Castello d’Albola
Rocca di Montemassi 2008
Chestnut Cappucino and Duck Foie Gras•••
Acciaiolo 2007 - Castello d’Albola
Acciaiolo 2006 - Castello d’Albola
Rocca di Montemassi 2011
Local Beef Fillet•••
Acciaiolo 2004 - Castello d’Albola
Acciaiolo 2001 - Castello d’Albola
Rocca di Montemassi 2010
Apple Tatin Tart with Pure Sea Salt Caramel Ice CreamVin Santo 2004 - Castello d’Albola
GUESTS
Stephane CholetDirector - La Cene
Ricardo FreitasSommelier - La Cene
Marco RivieccioSommelier - Hotel Schweizerhof
Michel BucheliSommelier - Hotel Schweizerhof
Bentrari JeoffreyHead Sommelier - Hotel President Wilson
Jerome Ake Be daHead Sommelier - Auberge de l'Onde
Romain LeyssenneHead Sommelier - Lausanne Palace
Davide DargenioChef Sommelier - Grand Hotel Suisse-Majestic
Denis VeleuChef - Guillaume-Tell
Blaise N'DonySommelier - Guillaume-Tell
Gautier FrancoisHead Sommelier - Le Cerf
Daniele GaudielloHead Sommelier - Four Season Hotel
THE TWIN SOULS OF TUSCANY - October 20th, 2014
Place du Port 17-19, 1006 Lausannewww.brp.ch
“I really enjoyed the lunch and I loved the Acciaiolo 2007 and the Rocca di Montemassi 2008.”
Davide DargenioChef SommelierGrand Hotel Suisse-Majestic
57
“From the spumante to complex whitewines and full-bodied reds, the sun of Southern Italy was always present
and influenced the wines harmonically. I loved the comparative tasting between
Puglian and Sicilian varieties.”
VESTIBÜLVienna
Anna WallischHead SommelierVestibul
The restaurant takes its name from its location in the imposing entrance halls ofVienna’s celebrated Burgtheater, where the historical setting combines with culinaryexcellence to create an elegant and inimitable atmosphere. Chef Christian Domschitzand his team give traditional cuisine a contemporary twist, using almost exclusivelyAustrian and organic produce. The restaurant also has an impressive list of wines,
many of which are available in magnums.
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MENU
Marinated Charwith Peach Chutney, Cress-foam & Brioche
•••Rosamaro Spumante - Masseria Altemura
Fennel Hearts on Orange Sauce& in Lobster-Butter tempered Lobster Pieces with Roasted Sunflower Seeds, Fennel Seeds
& “Izbor Extravergine” Meneghetti•••
Fiano 2013 - Masseria AltermuraInsolia 2013 - Feudo Principi di Butera
Tenderloins of Lamb with Chicory & White Beans•••
Deliella 2008 - Feudo Principi di ButeraSymposio 2010 - Feudo Principi di ButeraAltemura 2011 - Masseria Altemura
Baked Chocolate Moussewith Blackberries, Dates & Lavender-sorbet
•••Sasseo 2012 - Masseria Altemura
Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Manfred LeglSommelier - Hotel Imperial
Max MolnarSommelier - Motto am Fluss
Michael SeywaldSommelier - Hotel Triest
Thomas GrundSommelier - Yohm
Alexander HerwelSommelier - Meinl am Graben
Josef SchusterSommelier - Del Fabro
Thomas KöberlSommelier - Del Fabro
Christian EbnerSommelier - Hotel Grafengut
Herbert UmlauftJournalist - Hotel&Gastro Styles
Roland GrafJournalist - Wiener
MEDITERRANEAN WINES - October 28th, 2014
Universitätsring 2, Viennawww.vestibuel.at
"Which vintage? Yes, that elegant “Fiano” was a 2013! And, besides, a perfect match with fennel."
Roland GrafJournalistWiener
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“In Italy there is a saying that wine is the poetry of the earth and food is its music. It was a pleasure for us to bring these two elements together at the highest level.”
GIANNITallinn
Costantino VegliantiHead-chefGianni
Gianni, an Italian restaurant in Tallinn, offers a superb culinary experience,friendly service and an elegant atmosphere. It is the right place for exceptional
tastes that reflect Italian passion, sunshine and a positive way of life. Costantino Veglianti, Gianni’s head chef, always uses the freshest
ingredients, which he selects personally.
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MENU
Oysters•••
Calasole Vermentino 2013 - Rocca di Montemassi
Veal Tartar with White Truffle•••
Chardonnay 2013 - Castello d’Albola
Gnocchi with Montasio Cheese Fondue and White Truffle
•••Chianti Classico 2010 - Castello d’Albola Le Focaie 2013 - Rocca di Montemassi
Braized young Wild Boar with Black Trumpet Mushroom Pasta and Glazed Chestnuts
••• Solatio 2010 - Castello d’AlbolaRocca di Montemassi 2010
Acciaolo 2007 - Castello d’Albola
Pear and Dry Fruit Strudel•••
Vin Santo 2004 - Castello d’Albola
GUESTS
Tarvo SarapuuHead Sommelier - Tchaikovsky
Juri BratchikSommelier - Tchaikovsky
Alexey GerasimovHead Sommelier - Gianni
Imre UussaarHead Sommelier - Dominic
Aivar VipperF&B Manager - Tervise Paradiis
Liisi LepsRestaurant Manager - Rataskaevu 16
Kristjan PeaskeHead Sommelier - Leib & Umami
Kristjan MarkiiSommelier - Bordoo
Terje LindauOwner - Ruhe
Margus LinkgreimOwner - Carmen Group
Kaido PalloF&B Manager - Tchaikovsky
Tanel TurkHead Sommelier - Ribe
Tanel EigiWine Writer - VINE Magazine
THE TWIN SOULS OF TUSCANY - November 4th, 2014
Jõe 4a, Tallinnwww.gianni.ee
“It’s obvious that Gianni’s cusineis among the best in Tallinn - the subtlety of the food and the wines’ excellent pairing with all the courses was unique.”
Tanel EigiWine writerVINE magazine
61
“We had the chance to discover somesparkling, white and red wines fromPuglia and Sicily. The blind tasting
format was perfect, creating an interactive atmosphere
with lots of relevant debate.”
RITZ CARLTON'S MAISON BOULUDMontreal
Isabel BordeleauHead SommelierRitz Carlton's Maison Boulud
62
Acclaimed Chef Daniel Boulud’s “Maison Boulud” restaurant puts a modern spin onFrench culinary tradition with a particular focus on local ingredients and artisanal
Quebecois products. The chic and elegant restaurant features an outdoor dining areaoverlooking a beautifully-manicured garden in the summer months, and a 46-seat
glass greenhouse opening off the main dining room during the winter.
MENU
Alaska Crab “Guédille”•••
Rosamaro Spumante - Masseria Altemura
Octopus CarpaccioCapers, Almonds, Parsley and Black Olives
•••Fiano 2013 - Masseria Altemura
Insolia 2013 - Feudo Principi di Butera
Marinated Buffalo CarpaccioMaïtaké Mushroom Tempura and Burgundy Truffle
and Buckthorn Berries•••
Sasseo 2012 - Masseria AltemuraSymposio 2010 - Feudo Principi di Butera
Braised Venison RavioliMarrow Bone Jus, Tomatoes, Pecorino
•••Altemura 2010 - Masseria Altemura
Deliella 2008 - Feudo Principi di Butera
Old Mimolette and Mosto Cotto•••
Sanrocco 2000 - Feudo Principi di Butera
GUESTS
Isabelle BordeleauHead Sommelier - Ritz Carlton's Maison Boulud
Guillaume PlanteSommelier Le Local
Mathieu st-OngeSommelier - Queue de Cheval
Christophe BourratSommelier - Golf Laval sur le Lac
Simon BergeronSommelier - Poivre Noir
Louis-Jaques BleauSommelier - Les Cavistes
David GoirandSommelier - Verses
Dave TremblayWine Advisor
MEDITERRANEAN WINES - November 11th, 2014
1228 Rue Sherbrooke Ouest, Montréalwww.ritzmontreal.com
“The blind tasting allowed me to sharpen my senses and to learn more about fascinating grape varieties from Italy.”
Louis-Jacques BleauSommelierLes Cavistes
63
"It was a wonderful afternoon.The food and wine pairings were
thoughtfully put together, and it wasgreat to share thoughts on the wines
with like-minded others.”
L’ABATTOIRVancouver
Robert HermanSommelierL’Abattoir
L'Abattoir is located in the heart of historic Gastown. Built in the 19th century, it isthe site of Vancouver's first jail and originally buttressed the city's main meat packing
district. This history is reflected in the architecture, and the name L'Abattoir pays homage to the neighbourhood's colourful past. Open seven days a week for dinnerand now five days a week for lunch and weekend brunch, L'Abattoir specializes
in French-inspired West Coast fare in a refined and comfortable setting.
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MENU
Braised Pork on Grilled Flatbread Radicchio, Caramelized Onions
•••Solatio 2010 - Castello d’Albola Acciaiolo 2009 - Castello d’Albola
Tortellini of Confit Duck Leg Squash, Sage, Parmesan
•••Rocca di Montemassi 2011 Rocca di Montemassi 2008
Acciaiolo 2007 - Castello d’Albola
Steak Diane Onion, Broccoli, Pommes Dauphine
•••Rocca di Montemassi 2010
Acciaiolo 2006 - Castello d’AlbolaAcciaiolo 2004 - Castello d’AlbolaAcciaiolo 2001 - Castello d’Albola
Bread PuddingApricot Kernel Cream
•••Vin Santo 2004 - Castello d’Albola
GUESTS
Robert Herman
Head Sommelier - L'Abattoir
Terry Threlfall
Head Sommelier - La Pentola
Diana Claxton
Head Sommelier - Homer St.Cafe�
Jill Spoor
Head Sommelier - Fairmont Pacific Rim
Scott Mason
Sommelier - West
Jason Yamasaki
Sommelier - Chambar
Kieren Fanning
Sommelier - Chambar
THE TWIN SOULS OF TUSCANY - November 13th, 2014
217 Carrall St, Vancouverwww.labattoir.ca
"A very engaging way to explore a region and the philosophy of a producer"
Jason YamasakiSommelierChambar
65
“It brought back memories of my visitto Masseria Altemura in Puglia an the tasting of wines from that beautiful area. It is amazing how the wines characters transform
depending on the milieu in which they are savored.”
LA SERREDubai
Sandrella El HayekGeneral ManagerLa Serre
Encased in a beautiful two-storey glass facade, La Serre consists of a traditionalParisian boulangerie on the ground floor and a bistro on the first floor. Combining
the charm of a Parisian street cafe with the electricity of a Downtown Dubai hotspot,La Serre Boulangerie is a neighbourhood hub which hums from sunrise to lateevening. A grandiose staircase leads up to the La Serre’s piece de resistance:the Chef’s Table. Here guests have an intimate insight into the electric buzz
and theatre of the kitchen.
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MENU
Rosamaro Spumante - Masseria Altemura
Onion Tart, Burrata with TomatoesLa Serre Sea Bream Ceviche with Apple
Watermelon with Feta and BasilTuna Carpaccio with Citrus Dressing
Mackerel with Green Chilli and Rosemary•••
Fiano 2013 - Masseria AltermuraInsolia 2013 - Principi di Butera
Lobster Linguini, Grilled Veal Chop50-hours cooked Beef Short Rib with Sweet OnionWhole Roasted Chicken, Foie Gras and Truffle Sauce
Ratatouille, Green Beans, Potato Gratin, Sauteed Spinach
•••Deliella 2008 - Principi di Butera Sasseo 2012 - Masseria AltemuraSymposio 2010 - Principi di Butera
Popelini SelectionWarm Chocolate Mousse with Malt Ice-Cream
Salted Caramel Tart •••
Altemura 2010 - Masseria AltemuraSanrocco 2000 - Principi di Butera
GUESTS
Sandrella El HayekGeneral Manager - La Serre
Juan Van HuyssteenHead Sommelier - Qbara
Matthew BrownSommelier - Conrad
Bahaa HaririAssistant Beverage M. - Emirates Towers
Jane NedanoskiSommelier - Hilton
Davide BerubeSommelier - Armani
Gabriel BelangerSommelier - Armani
Venkat SundaramAssistant Head Sommelier - Burj al Arab
Jeandre Du ToitHead Sommelier - La Serre
Michal NovakHead Sommelier - Waldorfastoria
Ben CracknellAssistant Sommelier - La Serre
David BerubeSommelier - Atmosphere
MEDITERRANEAN WINES - November 17th, 2014
Vida Downtown Hotel, Mohammed Bin Rashid Boulevardwww.laserre.ae
“My favourite wine was the delicate and structured Sasseo. I was speechless when it was paired with the 50-hours cooked beef short rib.”
Venkat SundaramAssistant Head SommelierBurj al Arab
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“It was a pleasure to host such an interesting event where both, the wines from the Zonin family estates and a selection of french
wines showed really well in a blind tasting.”
SIR KWINTENLennik
Yanick DehandschutterHead SommelierSir Kwinten
The Sir Kwinten wine restaurant is located in Lennik, near Brussels. Its classical cuisine with a modern twist, is based on seasonal ingredients. The atmosphere is
casual and relaxed. Guests are welcome to have a quick lunch with a glass of wine, or they can celebrate with a 5-course menu. The wine list is focused on European
wines. At Sir Kwinten, food and wine pairings are extremely important and a different wine is usually suggested for each dish.
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MENU
LangoustineFregola, Citrus, Green Herbs
•••Sancerre 2014 - Domaine Vincent Delaporte
Aquilis 2013 - Tenuta Ca' BolaniLe G 2013 - Chateau Guiraud
Lomo IbéricoPortobello, Achel Cheese, Parsnip
•••Amiral de Beychevelle, Saint-Julien 2009
Rocca di Montemassi 2012Chateau Beychevelle 2009
Anjou PigeonBeetroot, Spicy Potato, Jerusalem Artichoke
•••Chateau Lagrange 2010
Symposio 2011 - Feudo Principi di ButeraAcciaiolo 2011 - Castello d'Albola
Crêpe SuzetteThe Classic...
Pommes d'AmourAlmond, White Chocolate, Apple
•••Vin Santo 2004 - Castello d'AlbolaSauternes 2003 - Chateau Guiraud
GUESTS
Yanick DehandschutterHead Sommelier - Sir Kwinten
Gregory Van AckerHead Sommelier - De Jonckman
Eric BoschmanWine Writer
Kristof UyttendaeleSommelier - Spaans Dak
Natalie DillaertsSommelier - Spaans Dak
Sarah LacourSommelier - Alexandre
Daniele SticcaSommelier - La Cuisine d'un Gourmand
Andy De BrouwerHead Sommelier - Les Eleveurs
William WoutersDirector - Spirodrome Charleroi
Frédérique de ThibaultSommelier - Winery
DAVID & GOLIATH - February 16th, 2015
Markt 9, 1750 Lennikwww.sirkwinten.be
“Acciaiolo 2011 was just heaven on earth. Sir Kwinten cuisine symbolizes a retrieved hedonism.”
Eric BoschmanWine Writer
69
“The Italian sparkling wines offered me a singular experience
of outstanding food and wine pairing.Food highlights were cured duck with Bonarda and honeycake
with Brachetto.”
NEHTallinn
Miika ÕunaidSommelierNEH & Alexander
NEH is Padaste Manor’s seasonal kitchen in the city: a bistro-style foodie heaven that invites guests to meet Estonia’s finest culinary team, whose true home
is at Padaste Manor on Muhu Island. This city sanctuary likewise pays respect to the cuisine of the Nordic Islands, with authenticity produce and seasonal flavors
of the season. NEH is a informal, good-value haven for foodies.
70
MENU
Oyster & Bloody Mary
•••
Malvasia Vivace NV - Tenuta Il Bosco
Whitefishcucumber & Gooseberries
•••
Prosecco Brut - Tenuta Ca’ Bolani
Prosecco Prestige 1821 - Zonin
Rosamaro Spumante Brut - Masseria Altemura
Quail Leek & Truffe
•••
Oltrenero Cuvée Metodo Classico NV - Tenuta Il Bosco
Oltrenero Cruasé Metodo Classico NV - Tenuta Il Bosco
Cured Duck Marinated in Brown Sugar
•••
Bonarda Vivace - Tenuta Il Bosco
Honeycake Berries & Milk
•••
Brachetto Spumante NV - Castello del Poggio
Moscato d’Asti NV - Castello del Poggio
GUESTS
Miika O� unaidSommelier - NEH & Alexander
Ebe IngeroinenRestaurant Manager - NEH
Rain TungerOwner - Pegasus & Rataskaevu 16
Rein Ka�rkOwner - Lusikas & Dominic
Aron Rahu Sommelier - Dominic
Kaul JoulHead Sommelier - NOA
Laur Ihermann Sommelier - NOA
Terje LindauShift Chief - Ruhe
Kristina Orekhova Sommelier - WineWay
Mihhail LaurandRestaurant Manager - Enzo Cafe
Ants JuhaniOwner - GMP Clubhotel & Pu�haja� rve
Teet UngerOwner - Cafe Truffe
Meelis ViliRestaurant Manager - Hermitage
ITALY'S EFFERVESCENT DELIGHTS - February 17th, 2015
Lootsi 4, 10151 Tallinnwww.neh.ee
“It was great to see what amazing combinations you can figure out when chefs and sommerliers really cooperate.”
Kaul JõulHead SommelierNOA
71
“It was a great pleasure to participatein such a wonderful event.
It was an awesome opportunity to maintain a network with some of the most exclusive international sommeliers.”
POLETTOHamburg
Claudia Poletto ChefPoletto
The new Cornelia Poletto restaurant is based on the idea of the traditional Italian gastronomia, a deli with tables where customers can dine. The focus is on
Mediterranean Italian cuisine. The tasty menu changes daily, and the food is preparedby Cornelia Poletto, whose personal credo is: “Really good food can only come from
really good products.” Everything you taste, you can buy to take home. Or if you do not want to cook yourself, then just stay and be pampered with the best pasta,
fish or chicken dishes in town.
72
MENU
Small Pizzas with Potatoes and Lardo di ColonnataHomemade Bread Sticks with Tyrolean Bacon
GougèresChestnut Shooter
•••Fiano 2013 - Masseria Altermura
Serò 2013 - Feudo Principi di Butera
Handmade Vacherin Agnolottiwith young Spinach and Black Périgord Truffles
Sea Bass cooked whole in a Salt Crustwith Caciucco, Rouille and Croutons
•••Aglianico 2012 - Masseria Altermura
Deliella 2012 - Feudo Principi di Butera
Rib Eye of Hereford Beefwith Sweet Potato Mousse, Bean Casserole
and Pistou Sauce•••
Masseria Altemura - Sasseo 2012Symposio 2011 - Feudo Principi di ButeraDeliella 2008 - Feudo Principi di Butera
Selection of Italian Cheeseswith Homemade Fig Mostarda and Fruit Bread
•••Altemura 2010 - Masseria Altemura
GUESTS
Ivo EbertHead Sommelier - Reinstoff
Carsten LaadeOwner and Head Sommelier - Die Weinbuehne
Matthias FahrigFreelance Journalist
Carine PatricioSommelier MS Student - Au Quai
Henning V. D. HaarSommelier- Hotel Kokenhof
Frank KlemmHead Sommelier - 12 Apostel
Michele MatassaHead Sommelier - Die Bank
Daniel Von MejerSommelier - Getraenke Ahlers
Jan-Patrick ReissSales Manager - Getraenke Ahlers
Juergen GieselBest German Sommelier 2007 & 2008
Madeleine JendryssekBuyer - Hawesko
Beverly Ann ThomaOwner - Calistoga Family Wines
Jochen von GoeblerOwner - eWine
ITALY'S EFFERVESCENT DELIGHTS - February 18th, 2015
Goernestraße 7, 20249 Hamburgwww.cornelia-poletto.de
“A genial and exciting evening. An example of pleasure and honest communication among experts.”
Ivo EbertHead Sommelier Reinstoff
73
“Castello d’Albola is a true representationof what Chianti is about - finesse,
perfume, freshness and a great partnerfor fine food or a glass of wine in the
afternoon. Rocca di Montemassi, a youngster that is pushing to breakloose, will soon be among the top
pretenders for the Super Tuscan title.”
AL MAHARA - BURJ AL ARABDubai
Dimitar DimitrovHead SommelierBurj Al Arab
Al Mahara,'The Oyster Shell' in Arabic, offers a dining experience that stimulates all your senses. The stunning floor to ceiling aquarium inside the restaurant sets the scene for a meal where only the best will do. Sink into the soft seats and be mesmerised by the world of colourful sea life swimming beside your table, while
our team of award-winning chefs prepare you something very special fromthe freshest ingredients. The selection of fine wines perfectly complements
Al Mahara’s mouth-watering seafood and other delicious dishes.
74
MENU
Terrine of Foie Gras Coated with SumacRoasted Pineapple in Rosewood Honey
Mango Condiment & “100 Year’’ Aged Balsamic •••
Solatio 2011 - Castello d’Albola
Rocca di Montemassi 2008
Acciaiolo 2009 - Castello d’Albola
Seared Angus Beef on the “Plancha”Braised Celery with Potato Gnocchi
Orange Syrup and Angostura •••
Acciaiolo 2001 - Castello d’Albola
Acciaiolo 2004 - Castello d’Albola
Rocca di Montemassi 2010
Rocca di Montemassi 2011
70 % Chocolate SabayonCaramelized Cocoa Nibs, Meringue Sticks
Citrus Marmalade •••
Vin Santo 2004 - Castello d’Albola
GUESTS
Dimitar DimitrovHead Sommelier - Burj Al Arab
Alexander ArestidesSommelier - Conrad
Sacha DanielOperations Director - Asia Asia / Karma Kafe
Jan LiskaAssistant Beverage Manager - Boca
Olivier Gasselin Head of Wine Middle-East and Asia - Hakkasan
Madan PerisswamyHead Sommelier - Radisson Media City
Carlo TinelliHead Sommelier - Casa Mia
Michal NovakHead Sommelier - Waldorf Astoria
Luca GagliardiGeneral Manager - Solo
Bahaa HaririAssistant Beverage Manager - Jumeirah Emirates Towers
Anca LazaroniSommelier - La Serre
Tamas MikulaSommelier - Roberto’s
Garth BeerWine Consultant
Sheldon RodríguesWine Director - Junoon Dubai
THE TWIN SOULS OF TUSCANY - March 3rd, 2015
Jumeirah Beach Road, Jumeirah 3, Dubai www.jumeirah.com
“Castello d’Albola Acciaiolo 2004Deep ruby, intense spicy notes,smoky, gamey, meaty,with great ripeness, silky tannins,long finish.”
Olivier GasselinHead of Wine Middle-East and AsiaHakkasan
75
In conclusion of this book that we trust will bring back happy memories of the enjoyable, instructive and profitable time we spent together, we should like to offer our thanks to all thosewithout whose cooperation and support the Sommeliers’ ThemedLunches would not have been possible.
These include the owners, chefs, sommeliers and other staff of the restaurants that hosted us, whose generous hospitality and organisational skills made our events run so smoothly; our guest sommeliers and members of the press, who took time out of their busy schedules to attend; Zonin 1821’s importers, for providing invaluable support and advice, and the winemakers who participated and gave us the benefit of their vast technical knowledge.
Last but not least, we are grateful to the Zonin family and all our colleagues at Zonin 1821 for their untiring support for this series of relaxed and entertaining encounters that allow us to forge ever-closer bonds with our present and prospective clients.
We hope you enjoy the book!
Eduardo CaballeroPrestige Accounts Manager
Zonin1821
Lorenzo ZoninBrand Ambassador
Zonin1821
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