BOOK STL V.1 Final web.pdf

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


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.


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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


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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.


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.

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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

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“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.

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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•••



Selection of Seasonal Cheeses by Maître affineur “La Fromagerie”

•••Acciaiolo 2006 - 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

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“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.

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MENU

King Prawn, Bergamots, Calf’s Head, Avocado



Sole, Chestnut Paste, Peppered Quince, Black Truffle



Venison, Nougat, Parsley, Pumpkin‚ Sweet & Sour



Amedei Chocolate, Almond, Pearls of Olive Oil, Vin-Santo Ice Cream


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".

18

MENU

Veal Cannelloni with Black Truffle

•••



Ox Tail Compote with Mashed Potatoes

and Rootvegetables

•••



Choice of Cheese

•••





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

19

“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.

20

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

21

“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.

22

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


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

23

“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.

24

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


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.

26

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”.

28

MENU

Lightly Marinated Salmon, Pear and Baked Plum Tomato

Tuna Sashimi with White Fish Roe, Marinated Fennel and Avocado Cream


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



Old Cheese and Blackberry ChutneyChocolate, Chocolate, Chocolate...


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.

30

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•••


Berchemveld Entrecote in Red Wine Sauce, Mushrooms, Marrow Toast, “Pommes Pont-neuf”

•••Rocca di Montemassi 2011Rocca di Montemassi 2010

Roeselare Cheeses•••


Mini Chocolate Moelleux, Lennik Strawberries•••


GUESTS

Stéphane GodfroidJournalist - De Standaard

Hervé LalauJournalist - In Vino Veritas

Andy De BrouwerSommelier & Journalist - Les Eleveurs


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

31

“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



Osso Buco “New Style”

•••




Osso Buco “Classico”

•••




Semifreddo “Con Brioche”

•••


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.

34

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


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


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.

36

MENU

Melon Soup with Culatello CrostiniSee Urchin

Fried SardellaShot of Tomato and Ginger


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.

38

MENU

Aal geräuchert, Tomate,Focaccia, Barbecue,

Kartoffel, Dill•••

Solatio 2010 - Castello d'AlbolaAcciaiolo 2009 - Castello d’Albola


Ofenkartoffel aus der Asche,Mousse, Sud, Petersilie,

Quark, Weizengras•••



Lammhuft Filet gegrillt,Spargel, Morchel, Kerbel, Berner Soße, Schafgabe

•••Rocca di Montemassi 2011


Semifreddo “Con Brioche”•••


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


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.

40

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



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 •••


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

41

“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.

42

MENU

Angus Beef Carpaccio•••

Acciaiolo 2007 - Castello d’AlbolaRocca di Montemassi 2008


Guinea Fowl Confit Ravioli, Morels and Foie Gras



Gaspésie Lamb, Artichokes, Chickpeas and Taggiasca Olives



Like a Melba Peach My Way•••


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


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

43

“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.

44

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


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.

46

MENU

Parmesan Pannacotta Balsamic Cooked Raisins CuredMoose with Ruccola Cremé and Havtorn’s Vinaigrette


Artichoke Soup with Shellfish Tartar •••

Fiano 2013 - Masseria Altermura

Lobster Soup •••


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

47

“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.

48

MENU

Jamon and Cheeses•••

Solatio 2010 - Castello d’Albola Acciaiolo 2009 - Castello d’Albola


Red Wine Risotto •••

Acciaiolo 2007 - Castello d’Albola Acciaiolo 2006 - Castello d’Albola


Lamb Rack from Trolheimen with Artichoke,Cabbage, Crisp Potatoes and Rosemary Jus

•••Acciaiolo 2004 - Castello d’Albola Rocca di Montemassi 2008


Creme Fraiche Parfait with Apricot and Tart Tatin Ice-Cream


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

•••



Braised Shoulder of Lamb from Solun

and Bean Cassoulet

•••


Sasseo 2012 - Masseria Altemura

Norwegian Cheeses

with Nut Bread and Marmalade

•••


Altemura 2010 - Masseria Altemura


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•••



Beef Carpacciowith Balsamic Vinegar and Ceps

•••Sasseo 2012 - Masseria Altermura


Braised Pork Cheekswith Pecorino Polenta

•••Altemura 2010 - Masseria Altermura


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


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.

54

MENU

Prime Steak Tartare, Grilled Bread,Herb Aioli, Mustard

Mini Wagyu Beef “Sliders”,Brioche Buns, Sweet Pickles



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


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 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.

56

MENU

Veal Carpaccio with Brillat Savarin and Black Truffles•••




Chestnut Cappucino and Duck Foie Gras•••




Local Beef Fillet•••




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


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.

58

MENU

Marinated Charwith Peach Chutney, Cress-foam & Brioche


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



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


Universitätsring 2, Viennawww.vestibuel.at

"Which vintage? Yes, that elegant “Fiano” was a 2013! And, besides, a perfect match with fennel."

Roland GrafJournalistWiener

59

“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.

60

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•••


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”•••


Octopus CarpaccioCapers, Almonds, Parsley and Black Olives

•••Fiano 2013 - Masseria Altemura


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



Old Mimolette and Mosto Cotto•••


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


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.

64

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


Steak Diane Onion, Broccoli, Pommes Dauphine


Acciaiolo 2006 - Castello d’AlbolaAcciaiolo 2004 - Castello d’AlbolaAcciaiolo 2001 - Castello d’Albola

Bread PuddingApricot Kernel Cream


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.

66

MENU


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


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

67

“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.

68

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


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


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


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


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 •••




Seared Angus Beef on the “Plancha”Braised Celery with Potato Gnocchi

Orange Syrup and Angostura •••





70 % Chocolate SabayonCaramelized Cocoa Nibs, Meringue Sticks

Citrus Marmalade •••


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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BOOK STL V.1 Final web.pdf

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Transcript of BOOK STL V.1 Final web.pdf