Book Sommelier's Themed Lunch Vol. 2

epicurean.zonin1821.it

Sommeliers’ Themed Lunch is part of the project :

Design by LVD Brand Design Rome 2017 Š ZONIN 1821 All rights reserved

epicurean.zonin1821.it

4 Years of Sommelier Themed Inspiration

Welcome We are delighted that our Sommeliers’ Themed Lunches are creating so much excitement among our guests and that they succeed in embodying something that we think is of fundamental importance for all concerned: being part of a professional network, made up of selected restaurateurs, sommeliers and wine journalists from around the world. These lunches form part of an ambitious project called “Epicurean”, created to spread the culture of Italian wine and a lifestyle of responsible consumption, as well as our great passion for local artistic traditions and cuisines. “Epicurean” embraces exhilarating activities that range from professionally-organized blind tastings such as the Sommeliers’ Themed Lunches to unique and exclusive visits to the makers of Italian hand-crafted food products.

In this volume, we are pleased to share with you some details of the events we have organized in the last 2 years of Sommeliers’ Themed Lunches. It gives us another opportunity to thank the outstanding restaurants we have visited, whose common denominators are absolute excellence and, naturally, their great attention to - and love for – wine. Another of the reasons that Zonin’s “Epicurean” team partnered with these magical venues was that their wine lists feature strongly products that faithfully reflect their terroirs of origin.

“Epicurean” - and within it our Sommeliers’ Themed Lunches represents our commitment to promote close relationships among our guests, allowing them to meet and get to know each other, and ensuring that they will have the opportunity to remain in contact.

Participating in a Sommeliers’ Themed Lunch is not just amusing, relaxing and educational but also a new way to explore the fantastic worlds of fine wine and haute cuisine.

Francesco Zonin

Lorenzo Zonin

epicurean.zonin1821.it

INDEX 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 72 74 76 78 80 82

Sommet - Alpina Gstaad - Gstaad Steirereck - Vienna Brasserie Kämp - Helsinki Frantzén - Stockholm Statholdergaarden - Oslo Toqué - Montreal Oru - Vancouver At.mosphere - Dubai La Gastronomie du Mayeur - Wanze Esszimmer - Salzburg Villa Principe Leopoldo - Lugano Bronda - Helsinki Thörnstörms Kök - Gothenburg Tjuvholmen Sjømagasin - Oslo Notkins - Montreal NOA - Tallinn Araxi - Whistler Berners Tavern - London Lorenz Adlon Esszimmer - Berlin Art Priori - Tallinn Le Chalet de la Foret - Brussels Coya - Dubai Oaxen - Stockholm Olo - Helsinki Ekebergrestauranten - Oslo Konstantin Filippou - Wien M Restaurant - London Xo - Montréal Panache - Québec City Rogue - Calgary Cioppino’s - Vancouver Pubologi - Stockholm Vinkkeli - Helsinki Cornelius - Bjørøyhamn Zuma - Dubai

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.

AROMATIC GRAPES The art of pairing wines with food

DAVID & GOLIATH The Italian and French wine traditions: an historic challenge

FIFTY SHADES OF TUSCANY Comparing and contrasting outstanding terroirs of Tuscany

ITALY’S EFFERVESCENT DELIGHTS From Friuli to Puglia, discovering the diversity of Italian sparkling wines

JEFFERSON’S DREAM Italian vine-growing on both sides of the Atlantic

LADY SOMMELIERS’ LUNCH What women want

MEDITERRANEAN WINES The unexpected elegance and freshness of the South of Italy

THE TWIN SOULS OF TUSCANY The tradition of Chianti Classico VS the innovation of the Maremma

epicurean.zonin1821.it

AROMATIC GRAPES The art of pairing wines with food

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.

Ca’ Bolani boasts a particular microclimate: it is relatively temperate in winter and cool during the summer due to the proximity of the sea and to fresh Alpine breezes.

For this reason it is included in the so-called “Alpha climatic zone”, an area where the thermal ranges and summations correspond to those of the most famous European vineyard areas. This 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 dal Peduncolo Rosso.

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 demonstrating the excellent potential of Piedmont’s vineyards, this being the area where certain indigenous varieties express their finest quality and characteristics, displaying seductive fruit and remarkable longevity.

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. When the property was purchased there were only 30 hectares of vines. As a result of detailed study of the soil and the site, and of new clonal selections and training systems, the estate today comprises 152 hectares. Stress has been laid on the great wealth of the noble Pinot Noir and the extraordinary indigenous varieties, such as Bonarda, Barbera and Malvasia.

Presented by the team of

DAVID AND GOLIATH The Italian and French wine traditions: a historic challenge

For two centuries, the Zonin family has dedicated itself to establishing its place in history as the predominant private producer in Italy.

The Zonins have always chosen agricultural farms on the basis of their geographical location aiming, at the same time, to complete a range of high-quality wines from the seven Regions in Italy that are best suited to vine-growing and wine production. Today the Zonin family’s nine 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 zones. For this reason, this Sommeliers’ Themed Lunch focuses on comparing and contrasting top-quality wines from the Zonin family’s Estates with French ones. France and its winemaking tradition have always been inspired by the same philosophy that animates the Zonins’ career in wine production. This tasting, then, aims to pair dishes with the same grape varieties grown in different terroirs, offering an exciting and fascinating experience for all those taking part.

The Zonin family estates are model farms, perfectly integrated within their terroirs, where tradition blends with innovation and modernity. The dream of the Zonin family began to come true in 1970 with the purchase of Ca’ Bolani, in Friuli, the most famous Italian Region for the production of excellent white wines.

This was followed by the acquisition of Castello di 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 the Zonin family expanded yet further with a property, Feudo Principi di Butera, on 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, the Zonin family returned for the third time to Tuscany, to purchase Rocca di Montemassi (1999) and so exploit the excellent potential of the fertile Maremma zone.

Presented by the team of

epicurean.zonin1821.it

FIFTY SHADES OF TUSCANY Comparing and contrasting outstanding Tuscan terroirs Tuscany is a promised land for wine, where tradition and innovation combine (and sometimes compete), highlighting two distinct zones of indubitable quality. On the one hand, there is Chianti Classico and San Gimignano: incomparable landscapes 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, there is the coastal Maremma belt, often referred to as “the other Tuscany�, where rural activities - and especially viticulture have given new life to an 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, today, the Maremma offers one of the best terroirs for wine in the world.

Castello di Albola, acquired by the Zonin family in 1979, offers one of the most picturesque amphitheaters of vines in all of Chianti Classico: there are 125 hectares, at an altitude of between 350 and 650 meters above sea level.

The vineyards surround the hamlet of Albola, providing a site of outstanding quality.

The soils of this area are of two distinct geological types: one is alberese (limestone marl) 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 some outstanding wines, and Rocca di Montemassi is, quite simply, one of its shining stars.

Abbazia Monte Oliveto is an enchanting, almost fairytale-like property that has been growing vines since 1340, when it was sought out by Olivetan monks, who were expert vignerons. In 1982 the Zonin family decided to purchase a little piece of history and beauty – within walking distance from the historic town of San Gimignano consisting of 35 hectares of land, of which 20 are devoted to the indigenous Vernaccia grape variety; 10 hectares are planted with olive trees and 5 are of old ilex and cypress trees. Apart from an exquisite extra virgin olive oil, the estate produces exclusively Vernaccia di San Gimignano wines, on land that was originally covered by the sea, as the presence today of yellow sands and fossilized seashells testifies.

Presented by the team of

ITALY’S EFFERVESCENT DELIGHTS From Friuli to Puglia, discovering the diversity of Italian sparkling wines

This Sommeliers’ Lunch focuses on sparkling wines, produced either with a second fermentation in bottle - the so-called Traditional Method - or in stainless steel tanks designed to withstand the high pressure involved - the Charmat process - . These techniques allow the product to retain the effervescence that has been observed in wine throughout history, and was noted for the first time by writers in Ancient Greece and Rome. 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 use the Charmat process, with a level of effervescence that ranges from just slightly fizzy to intensely bubbly.

We hope that you will find this Sommelier’s Themed Lunch as lively and stimulating as the wines themselves!

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 the Zonin family began to come true in 1970 with the purchase of 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 to Piedmont with the acquisition of Castello del Poggio (1985), in the finest area for the production of Asti and Brachetto.

The journey continued in Lombardy, when the Zonins bought Tenuta Il Bosco (1987) in the Oltrepò Pavese, a zone that has always had a special vocation for sparkling wines based on Pinot Nero.

The Zonin family expanded yet further with two new properties, rediscovering Southern Italy as an ideal area for the production of the great wines of the future: Feudo Principi di Butera (1997) on the magnificent island of Sicily, and Masseria Altemura (2000) on the Salento Peninsula, in Puglia.

Presented by the team of

epicurean.zonin1821.it

JEFFERSON’S DREAM Italian vine-growing on both sides of the Atlantic

Thomas Jefferson, described as America’s “first distinguished viticulturist” and “the greatest patron of wine and vine growing that this country has yet had,” attempted to make seven vintages at Monticello in Virginia, without ever succeeding in producing an actual grape harvest. Although Jefferson aspired to make wine from his own vines at Monticello, his continual replanting of the vineyards reflects an ongoing losing struggle with grape growing. But Jefferson was not the only one to experience such failure: successful cultivation of Vitis Vinifera, the classic European wine species, was virtually impossible in the United States at the time. New methods for controlling black rot and such destructive pests as Phylloxera - by grafting vines onto indigenous American rootstocks – still had to be developed. Nevertheless, in spite of all this frustration, Jefferson steadfastly predicted: “We could make as great a variety of wines here as are made in Europe, not exactly of the same kind but doubtless as good.”

This tasting allows us to test Jefferson’s prediction of different characteristics but equal quality, by comparing wines that are made from the same varietals, produced at Zonin1821’s Estate in Jefferson’s home region and at the family’s holdings in Italy. We also aim to highlight the role of terroir, in wines whose viti-vinicultural techniques and cultural background share common foundations.

Presented by the team of

LADY SOMMELIERS’ LUNCH What women want

While enjoying sumptuous wines matched with delicious dishes, lady sommeliers have an opportunity to express their views about hypothetical differences between male and female palates.

Is there any truth in the popular clichés?

Do women really prefer rosés and lighter, sweeter wines?

Do women have better palates than men?

And are they better wine tasters than men?

These are some of the questions our exclusively women guests will try to answer, tasting a large variety of wine styles from the Zonin family’s Estates.

The Zonin family’s Estates are model farms, perfectly integrated within their terroirs, where tradition blends with innovation and modernity. The dream of the Zonin family began to come true in 1970 with the purchase of Ca’ Bolani, in Friuli, the most famous Italian region for the production of excellent white wines. This dream progressed with three estates in Tuscany: Castello di Albola (1979), an emblematic example of the unique charm of Chianti Classico; Fattoria Abbazia Monte Oliveto (1982), which owes its name to the Abbey built in 1340 by Olivetan monks, who chose it as an ideal place to grow the famous Vernaccia di San Gimignano; and Rocca di Montemassi (1999), an enchanting corner of the Maremma zone lying between the Tyrrhenian coast and the metal-bearing hills.

In 1985 the Zonin family followed on with the purchase in Piedmont of Castello del Poggio, in the finest area for the production of Asti, and with the acquisition in Lombardy of Tenuta Il Bosco (1987), where Pinot Nero is given distinctive character by the soils and microclimate of the Oltrepo’ Pavese region.

The Zonin family expanded yet further with two new properties, rediscovering Southern Italy as an ideal area for the production of the great wines of the future: Feudo Principi di Butera (1997) on the magnificent island of Sicily and Masseria Altemura (2000) on the Salento Peninsula, in Puglia.

Presented by the team of

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 part of 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 TUSCANY The 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 di Albola, acquired by the Zonin family in 1979, has one of the most picturesque amphitheatres of vines in all of Chianti Classico: there are 125 hectares at an altitude of between 350 and 650 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 (limestone marl) 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.

Presented by the team of

epicurean.zonin1821.it

SOMMET - ALPINA GSTAAD Gstaad

The Sommet restaurant in the exclusive, luxury, discrete and cosmopolitan Swiss resort, Alpina Gstaad, has one Michelin star and a 18/20 Gault Millau rating.

The unique tasting menu compiled by the chef Marcus G. Lindner is a real tribute to exceptional produce and will delight the most distinguished of palates. The restaurant also offers a superb selection of wines, including over 400 rare vintage bottles from across the world, hand-picked by head sommelier Pierfranco Lavra. “What a great way to promote Italian wines: comparing, tasting it blind and enjoying it with food is the real way to judge the true quality of a wine.

Once more the Zonin family showed what great terroirs we have in Italy, and what they are capable of.�

Pierfranco Lavra Head Sommelier Alpina Gstaad

14

DAVID & GOLIATH - March 10th, 2015

MENU

GUESTS

Hamachi, Lime, Peanut, Edamame Salmon Trout, Calamaretti Cucumber, Wasabi ••• Sancerre 2014 - Domaine Vincent Delaporte Aquilis 2013 - Ca’ Bolani

Pierfranco Lavra Head Sommelier - Alpina Gstaad

Piglet Barbecue, Lettuce Heart, Broccoli ••• Acciaiolo 2011 - Castello di Albola Gruaud Larose 2006 Rauzan Gassies 2001

Wagyu, Mushroom, Nectarine, Onion ••• Rocca di Montemassi 2012 Symposio 2011 - Feudo Principi di Butera La Fleur de Gay 2006

Curd, Blueberry Milk, Sour Cream ••• Vin Santo 2004 - Castello di Albola Sauternes 1999 - Chateau Rieussec

Pedro Ferreira Maître d’hôtel - Grand Chalet

Federica Brino Sommelier - Palace Gstaad

Christoph Schmid Sales Manager - Pernet

Markus Schneider CEO - Pernet

Luca Padovani Sommelier - Alpina Gstadd

“Just as Dionysus offered wines during moments of conviviality to accompany discussions and great food, so the Sommeliers’ Themed Lunch was a modern-day Symposium where the amazing, aptly-named Symposio from Sicily, was simply surprising.”

Federica Brino Sommelier Palace Gstaad

Alpinastrasse 23, Gstaad www.thealpinagstaad.ch

epicurean.zonin1821.it

15

STEIRERECK Vienna

Nestled in Vienna’s most beautiful park, Steirereck is a restaurant that dreams are made of, elegant and sleek, bright and sparkling, a shrine to taste in all its forms.

To ensure that the products are of the highest quality, Heinz Reitbauer, the chef, sources them from his own farm. In the harmonious modern restaurant, the charming Birgit Reitbauer supervises excellent service and lavishes every attention on her guests.

“Thanks for the exciting wines matched with our specialties. Today we discovered some new, indigenous sparkling wines, especially from the Oltrepò Pavese.

There were some very delicious pairings!”

René Antrag Head Sommelier Steirereck

16

ITALY’S EFFERVESCENT DELIGHTS - April 21st, 2015

MENU

GUESTS

Schwarzauer Mountain Trout Cucumber, Melon & Etiolated Pea Shoots ••• Malvasia Frizzante - Tenuta Il Bosco

René Antrag Head Sommelier - Steirereck Franz Del Fabro Owner - Del Fabro

Wild Boar’s Head Purple Haze‘ Carrots, Pineapple, Radicchio & Buckwheat ••• Bonarda 2014 - Tenuta Il Bosco

Lake Attersee Pike Fennel, Coriander & Barberry ••• Prosecco Spumante - Ca’ Bolani Rosamaro Spumante - Masseria Altemura

Schneebergland Duck, Pak Choi, Peanut & Mandarin ••• Oltrenero Cuvée - Tenuta Il Bosco Oltrenero Cruasè - Tenuta Il Bosco

Crispy Crepes, Japanese Medlar, Violets & Medlar Kernel Ice-cream ••• Recioto Spumante - Zonin Moscato d’Asti - Castello del Poggio Brachetto Spumante - Castello del Poggio

Alfred Leyrer Head Sommelier - Kuchlmasterei Jürgen Gruber Kalteis Head Sommelier - Park Hyatt Josef Schuster Sales Manager - Del Fabro Marcel Ribis Head Sommelier - Edvard Simon Schubert Head Sommelier - Mraz & Sohn Johannes Mayer Head Sommelier - Sacher Walter Bauer Owner - Walter Bauer

“The opportunity to enjoy the culinary delights of Steirereck with the group of Viennese Sommeliers, combined with those excellent sparkling wines from different Italian regions, was a great pleasure.”

Simon Schubert Head Sommelier Mraz & Sohn

Am Heumarkt 2A, Wien www.steirereck.at

epicurean.zonin1821.it

17

BRASSERIE KÄMP Helsinki

The renowed Hotel Kämp’s Brasserie is situated in one of Helsinki’s prime locations and has been one of the best-loved places for years among those who share a love for tastefully crafted delicacies, served in an intricately designed and sophisticated venue. The Kämp Brasserie has been serving delicious food for more than 100 years with the same dedication for quality service. The executive chef Juuse Mikkonen has recreated a stylish menu of classics with a twist, whether it’s breakfast, lunch, dinner, afternoon tea or brunch.

“The concept was both interesting and fun.

Blind tasting got even the sometimes shy Finns to open up and discuss the wines and pairing them with the dishes. The atmosphere was relaxed, but I´m sure those attending left Hotel Kämp with loads of new information and ideas!”

Maija Ijäs Guest Service Manager Hotel Kämp

18

FIFTY SHADES OF TUSCANY - April 27th, 2015

MENU

GUESTS

Marinated giant prawns, Apple and Fennel Salad, Citrus Vinaigrette ••• Vernaccia di San Gimignano 2014 Poggio alle Fate Chardonnay 2014 - Castello di Albola Calasole Vermentino 2014 - Rocca di Montemassi

Maija Ijäs Guest Service Manager - Hotel Kämp

Grilled quail legs, Salsa Verde and Toasted Hazelnuts ••• Le Focaie 2013 - Rocca di Montemassi Chianti Classico 2011 - Castello di Albola Solatio 2011 - Castello di Albola Roasted wagyu bavette, Maître d’hôtel Butter, Spinach and Natural jus ••• Acciaiolo 2011 - Castello di Albola Sassabruna 2012 - Rocca di Montemassi Rocca di Montemassi 2012 Selection of Cheeses, Mostarda di Frutta and Pane Carasau Walnut pie, Salt Caramel Sauce, Vanilla Ice Cream seasoned with Orange ••• Vin Santo 2004

Paul Hickmann F & B Director - Grotesk Heikki Remes Wine writer, blogger - Viinimies Oy Janne Suomi Editor in Chief - Reseptitaivas Susanna Julku Wine educator PRF Markku Niemi Sommelier - Muru Teemu Huuhtanen Sommelier - Olo Jussi Laakso Operation and Marketing Director - SSP Finland Jenny Marjakangas Assistant Restaurant Manager - Grotesk

Excellent wines, interesting discussions with the man behind them, and a venue with really classic atmosphere. For me it was eye-opening to learn the main differences between Maremma and Chianti and see how similar grapes can give such different wines..”

Markku Niemi Sommelier Muru

Pohjoisesplanadi 29, Helsinki www.brasseriekamp.fi

epicurean.zonin1821.it

19

FRANTZÉN Stockholm

This intimate restaurant, founded in 2008 in the old town of Stockholm, serves just 23 guests an evening in the open kitchen. Refined, creative cooking employs some well-mastered, inventive techniques and shows respect for traditional Swedish preservation methods and finest seasonal produce. In 2009 the restaurant gained its first Michelin star and the next year was awarded with Two Stars Michelin.

Frantzén has been recognized several times as the best restaurant in Sweden and in 2013 was ranked 12th in the The World’s 50 Best Restaurants.

“Swedish cuisine, with its refined flavors and delicate texture, creates a beautiful symbiosis with the fine and well-structured wines from these Tuscan estates.”

Fredrik Horn Head Sommelier Frantzén

20

FIFTY SHADES OF TUSCANY - April 28th, 2015

MENU

GUESTS

Saffron & Cinnamon Macaron with Organic Foie Gras, Caramelized Lemon & Medjool Date ••• Vernaccia di San Gimignano 2014 - Abbazia Monte Oliveto Poggio alle Fate 2014 - Castello di Albola

Fredrik Horn Head Sommelier - Frantzén

“A parsley”… Purée of the Roasted Root, Creamy Velouté & Soup made from the Leaves ••• Calasole 2014 - Rocca di Montemassi Tartar of Lamb with Crispy Onion, Rhubarb Shoots, Dried Blueberries, Brown Butter & Lemon Thyme ••• Le Focaie 2013 - Rocca di Montemassi Chianti Classico 2011 - Castello di Albola Caramelized Scallop from Hitra with Oven-Baked Bone Marrow and Caviar. Roasted Cauliflower Consommé and Purée of Herbs and Seaweed ••• Solatio 2011 - Castello di Albola Acciaiolo 2011 - Castello di Albola Monkfish with Ramson, Creamy Morrels & Hazelnutoil. Compote of Peas & Nettles ••• Sassabruna 2012 - Rocca di Montemassi Spring Lamb with Artichoke purée, Lamb jus, Fried Artichoke, Wild Garlic & Salad of Wild Herbs ••• Rocca di Montemassi 2012 Frozen Sea Algae in Dried Spruce with Spruce Shoot Syrup, Birch Tree Oil & Sparkling Verbena Infusion ••• Vin Santo 2004 - Castello di Albola

Erik Dahlstrom Art Director - Livets Goda Frida Hansson Sommelier - Eriks Gondolen Robert Andersson Sommelier - Hornstulls Bodega Kent Johansson Sommelier, Wine & Food Writer - GastroVin Stina Parnell Sommelier - Riche/Teatergrillen Mercedes Bachelet General Manager/Sommelier - Adam & Albin Matstudio Jon Bergqvist Sommelier - Frantzén Jannie Berndt Sommelier - Gaston Vinbar Sofia Castenson Sommelier - Gaston Vinbar Anders Enquist Editor in Chief - Livets Goda Daniel Agerberg Sommelier - Riche/Teatergrillen

“The wines from the Zonin family show a big potential for matching with top cuisine.”

Anders Enquist Editor in Chief Livets Goda

Lilla Nygatan 21, Stockholm www.restaurantfrantzen.com

epicurean.zonin1821.it

21

STATHOLDERGAARDEN Oslo

Statholdergaarden is Bent Stiansen’s gourmet restaurant. In 1993, Bent Stiansen became the world master of the culinary contest, Bocuse d’Or. He and his team have developed Statholdergaarden into one of Oslo’s and Norway’s best restaurants.

In 1998, Statholdergaarden won a Michelin Star, which we are very proud of.

Every day, we work to maintain and improve the reputation that we have achieved to ensure the complete satisfaction of our guests and staff.

“The lunch showed the very best of Tuscany. The food and wine combination was exciting, with the most successful being Vin Santo from Castello di Albola with the Milk Chocolate dessert.”

Daniel Johnsen Ness Head Sommelier Statholdergaarden

22

FIFTY SHADES OF TUSCANY - April 29th, 2015

MENU

GUESTS

White Asparagus, Red Onion, Chicken Skin and Hollandaise ••• Vernaccia di S.G. 2014 - Abbazia Monte Oliveto Calasole 2014 - Rocca di Montemassi Poggio alle Fate 2014 - Castello di Albola

Daniel Johnsen Ness Head Sommelier - Statholdergaarden Markus Hammarsten Headwaiter & Sommelier - Sjømagasinet/Fursetgruppen Åsa Lindblom Sommelier - Champagneria Frogner

Confit of Duck Peas, Morel and Root Vegetables ••• Le Focaie 2013 - Rocca di Montemassi Chianti Classico 2011 - Castello di Albola Solatio 2011 - Castello di Albola

Jenny Bjorklund Restaurant Chef and Sommelier -Sjømagasinet/Fursetgruppen Simon Nyhus Head sommelier - Verite Peter Brorson Wine Sommelier - Ekeberg/Fursetgruppen

Sirloin of Beef Onion, Spinach and Celery, Tarragon Sauce ••• Sassabruna 2012 - Rocca di Montemassi Acciaiolo 2011 - Castello di Albola Rocca di Montemassi 2012

Milk Chocolate, Hazelnut, Apricot and Caramel ••• Vin Santo 2004 - Castello di Albola

Liora Levi Sommelier - Liora.no Helle Hasting Sommelier - Statholdergaarden Tina Argiroudaki Sommelier and CEO - Champagneria Bodega Konstantin Zimmermann General Manager - Ekeberg/Fursetgruppen Anne Katrine Paulsen Journalist, Photographer and Editor - Gastronomade

“Taking part to the Sommeliers’ Themed Lunch broadens sommeliers’ mind to new wines, regions and exciting food pairings.”

Liora Levi Sommelier Liora.no Rådhusgata 11, Oslo www.statholdergaarden.no

epicurean.zonin1821.it

23

TOQUÉ!

Montréal

Through Toqué!, Normand Laprise and Christine Lamarche aimed to create a restaurant based on market-fresh cuisine where the emphasis is placed on local products. In 1993, they took the gamble that led them to becoming both chefs and owners of a gastronomic restaurant, in a city that was then in full recession. They have risen to the challenge by building strong relationships with producers, which allow them to provide their customers with the lasting quality of local expertise.

“When you have the chance to taste so many wines representing different areas of Italy you truly understand the greatness of their terroirs. The Zonin family has a warmth and a welcoming kindness that shows in their wines with a finesse and depth you don’t find very often: it makes them special.”

24

Maxime Lavallée Head Sommelier Toqué!

LADY SOMMELIERS’ LUNCH - May 12th, 2015

MENU

GUESTS

Cannoli Filled with Foie Gras and Pistachio ••• Rosamaro - Masseria Altemura Oltrenero Cruasè - Tenuta il Bosco

Maxime Lavallée Head Sommelier - Toqué!

Gravlax Salmon, Lemon Cream, Pickled Vegetables and Crackers ••• Insolia 2013 - Feudo Principi di Butera Aquilis 2013 - Tenuta Ca’ Bolani Venison Terrine, Stewed Shallots in Port Wine, Cranberries and Mustard Sauce ••• Le Focaie 2013 - Rocca di Montemassi Nero d’Avola 2012 - Feudo Principi di Butera Sasseo 2012 - Masseria Altemura Veal, Mashed Celeriac, Celery Root Sticks, Fathead Violin, Cipollini, Shiitake Mushrooms and Spicy Sauce ••• Solatio 2011 - Castello di Albola Acciaiolo 2011 - Castello di Albola Deliella 2011 - Feudo Principi di Butera Rocca di Montemassi 2011 Altemura 2010 Mascarpone Tart, Lemon and Olive Oil Gel, Blood Orange Reduction and Grapefruit Sorbet ••• Moscato d’Asti - Castello del Poggio Vin Santo 2004 - Castello di Albola

Hélène Lemonde Sommelier - Bocata and Barroco Maiko Paquette-Fujinaga Director - M.me Butterfly Natalie Richard Wine Consultant - Vallier Julie Daunais Director - Méchant Boeuf Elyse Lambert Best Sommelier of Canada 2015 - Maison Boulud Mylene Poisson Sommelier - Maison Boulud Carl Villeneuve Lepage Sommelier - Toqué!

Aline Chêne Sommelier - Shinji Émilie Rainville Co-Owner - Notkins Sabrina Natale Bar Manager - Versés Liette Tremblay Sommeliere - Brasserie T Genevieve Renaud Director - W Montreal

“The Zonin family has been able to grow without losing the respect for the classical wine styles of each region. We can find wines that reach all of the categories, from the entry level to the iconic Supertuscan.

Thank you for your talented versatility.”

Carl Villeneuve Lepage Sommelier Toqué!

900, Place Jean-Paul-Riopelle, Montréal www.restaurant-toque.com

epicurean.zonin1821.it

25

ORU Vancouver

A vibrant gathering place for celebration or an exclusive intimate dining experience with West Coast style, ORU is Vancouver dining at its finest. A marble and stainless steel open concept kitchen sets the stage upon which the innovative and talented chefs create extraordinary cuisine. Executive Chef Nathan Brown and his dynamic and passionately-driven ORU team to guide you through a culinary journey for the senses with a menu that features locally-sourced and seasonal ingredients inspiredby the Pacific Northwest, simply and skillfully prepared. “Even amongst the best-trained noses, while some wines can be distinctly obvious, Italian wine will always keep us guessing. I personally loved how Le Focaie paired with the roasted white nectarine on our Duo of Veal.�

Jill Spoor Wine Director Fairmont Pacific Rim

26

LADY SOMMELIERS’ LUNCH - May 14th, 2015

MENU

GUESTS

White Asparagus Vichyssoise Alaskan King Crab, Northern Divine Caviar, Pickled white asparagus, green apple ••• Insolia 2013 - Feudo Principi di Butera Aquilis 2013 - Tenuta Ca’ Bolani

Jill Spoor Wine Director - Fairmont Pacific Rim

Smoked Quail Breast, Pancetta, Foie Gras, Morel Mushroom, Spring Peas ••• Nero d’Avola 2012 - Feudo Principi di Butera Sasseo 2012 - Masseria Altemura Duo of Veal, Braised Veal Cheek, Tenderloin, Roasted Plum, Jerusalem Artichoke ••• Le Focaie 2013 - Rocca di Montemassi Solatio 2011 - Castello di Albola Acciaiolo 2011 - Castello di Albola Roccolo Valtaleggio Fig Mostarda, Il Borgo Del Balsamico, Honey, Hazelnuts, Phyllo ••• Deliella 2011 - Feudo Principi di Butera Rocca di Montemassi 2011 Altemura 2010 - Masseria Altemura Strawberry Tartare Fresh Strawberries, Strawberry Sorbet, Mint, Rhubarb Gel, Strawberry Juice Consommé ••• Moscato d’Asti - Castello del Poggio Vin Santo 2004 - Castello di Albola

D.J. Kearney Wine Consultant

Diana Claxton Sommelier - Homer Street Café

Joanne DiGeso Bearfoot Bistro Whistler

Lisa Haley Wine Director - Boulevard Kitchen & Oyster Bar

Melanie Gravel General Manager - Nicli Pasta

Kristina Long Assistant Sommelier - Hawksworth Restaurant

Sarah McCauley GM/Sommelier - Juniper Restaurant

“The Sommeliers’ Themed Lunch initiative is a brilliant concept. It puts the wines in the right context with gorgeous cuisine, fulfills our love of blind tasting, and connects us all in a special way. I was reminded of how diverse and top-quality the Zonin portfolio is.”

D.J. Kearney Wine Consultant

1038 Canada Place, Vancouver www.orucuisine.com

epicurean.zonin1821.it

27

AT.MOSPHERE Dubai

At.mosphere is one of the world’s most luxury dining and lounge experiences.

It is the holder of the Guinness World Record for the Highest Restaurant located on the 112nd floor of the Burj Khlalifa (441.3 meters high), the world’s tallest tower.

Offering a unique dining concept overlooking Downtown Dubai and the world’s tallest performing fountains, At.mosphere promises you an experience like no other.

“It was a great pleasure to host such a wonderful and exciting event.

A gathering of high standard sommeliers sharing the same passion for food and wine made it a fantastic and experience.

Incredibly amazing!”

Jakob Yamac Director of F&B Operations At.mosphere

28

DAVID & GOLIATH - September 8th, 2015

MENU

Sashimi Tuna Horseradish Mustard, Cucumber & Coco Salad ••• Maxime 2013 - Domaine Vincent Delaporte Aquilis 2014 - Tenuta Ca’ Bolani

Green Pea Velouté Sweet Onion Espuma and Organic Maran Egg ••• Chateau Giscours 2009 Symposio 2011 - Feudo Principi di Butera

Slow Cooked Purebred Wagyu Beef Fillet, Bone Marrow, Gnocchi, Aged Parmesan, Bordelaise Sauce ••• Rocca di Montemassi 2010 Acciaiolo 2006 - Castello di Albola Branaire - Ducru 2006

Lemon Crémeux, Lime and Meringue ••• Barsac 2004 - Chateau Doisy Daene Vin Santo 2004 - Castello di Albola

GUESTS Jakob Yamac Director of F&B Operations - At.mosphere Juan Van Huysteen Beverage Manager - Jas Hospitality Sacha Daniel Operation Director - Solution Leisure Luca Gagliardi Outlet Manager - R Trader Catherine Watkins Sommelier - Catch Paul Mathon Sommelier - Tre by Roberto Rella Faizal Farook Sommelier - The Cut Olivier Gasselin Group Sommelier - Hakkasan Agathe Plantade Head Sommelier - Coya Michal Novak Head Sommelier - Waldorf Astoria RAK Paolo Pivato Head Sommelier - Palazzo Versace Dubai Sandrella Hayek General Sommelier - La Serre Madan Periyasamy Sommelier - Radisson Media City Bahaa Hariri Assistant Beverage Manager - Jumeirah Emirates Towers Blessing Gwacela Sommelier - Cocktail Kitchen Abhishek Sen Sommelier - Burj al Arab Garth Beer General Manager - El Chiringuito Dubai

“It was a great and unique experience.

Acciaiolo as well as Rocca di Montemassi are amazing wines, but my favorite was the 2011 Symposio: an aristocratic Bordeaux blend from Sicily.”

Paolo Pivato Head Sommelier Palazzo Versace Dubai

122nd floor, Burj Khalifa, Downtown Dubai www.atmosphereburjkhalifa.com

epicurean.zonin1821.it

29

LA GASTRONOMIE DU MAYEUR Wanze

A unique location in Belgium on Chanteleau Island in Wanze, not far from Huy, this restaurant is a perfect copy of actor Jean Marais’ house. Jean-Luc Lambotte offers a cuisine respectful of the ingredients, always seeking to surprise with flavors from around the world.

“A splendid day among trade professionals: great to discover a magnificent company with amazingly high-quality wines, presented by real lovers of wine and of their profession. Thanks to all the team and especially to Lorenzo for this Sommeliers’ Themed Lunch.”

Jean-Luc Lambotte Owner La Gastronomie du Mayeur

30

FIFTY SHADES OF TUSCANY - September 21st, 2015

MENU

GUESTS

Saumon Sauvage Kumbawa, Petit Pois ••• Vernaccia di San Gimignano 2014 - Abbazia Monte Oliveto Calasole 2014 - Rocca di Montemassi

Jean-Luc Lambotte Owner - La Gastronomie du Mayeur Rudy Schurmans Head Sommelier - Aan Tafel Bij Luc Bellings Claude Cousin Restaurant Manager - Au Coq au Champs

Ris de Veau à la Truffe ••• Le Focaie 2013 - Rocca di Montemassi Chianti Classico 2011 - Castello di Albola Solatio 2011 - Castello di Albola

Catherine Jarbinet Sommelier - Au Coq au Champs Pierre Thirifays Head Sommelier - Arabelle Meirlaen Philippe Limbourg Managing Editor - Gault et Millau

Pigeonneau Betterave, Eringy, Jus Corsé ••• Sassabruna 2012 - Rocca di Montemassi Rocca di Montemassi 2012 Acciaiolo 2011 - Castello di Albola

Brownies Chocolat Noisettes Torréfiées, Crémeux Dulcey, Sorbet Passion ••• Vin Santo 2004 - Castello di Albola

Dirk Rodriguez Editor in Chief - Vino Magazine Yannick Michel Head Sommelier - L’Essentiel Bernard Hiernaux Owner - Skysup Bram Moens Sommelier - Spaans Dak Jifi Skocek Head Sommelier - Terra Terrae

“An enriching experience, with Lorenzo providing an important point of human contact. A nice day in the company of Zonin’s wines, together with a very professional group.”

Pierre Thirifays Head Sommelier Arabelle Meirlaen

Chaussée de Tirlemont 1/C, Wanze www.gastronomiedumayeur.be

epicurean.zonin1821.it

31

ESSZIMMER Salzburg

Away from the bustle of central Salzburg, in Müllner Hauptstraße, guests will find Esszimmer: not only an oasis of culinary delights but also a source of inspiration.

Since 2004 Michelin-starred chef Andreas Kaiblinger and his team have been producing unforgettable meals here.

“A taste of Tuscany in the city of Mozart: amazing wines, the charm of Lorenzo Zonin and great food.

What more could one ask for?”

Romy Thieme Head Sommelier Esszimmer

32

THE TWIN SOULS OF TUSCANY - September 22nd, 2015

MENU

GUESTS

Variation of Eggplant with Home Smoked Pigeon ••• Rocca di Montemassi 2008 Solatio 2011 - Castello di Albola

Romy Thieme Head Sommelier - Esszimmer

Filet of Veal and Baked Sweet Bread of Veal with Risotto of Red Wine ••• Acciaiolo 2009 - Castello di Albola Acciaiolo 2007 - Castello di Albola Rocca di Montemassi 2011

Saddle and Shoulder of Lamb with Potato, Broccoli and Sage ••• Rocca di Montemassi 2010 Acciaiolo 2006

Rack of Deer with Pumpkin, Walnuts and Grapes ••• Acciaiolo 2001 Acciaiolo 2004

Cake of Plum with Plum - Cognac Icecream ••• Vin Santo 2005 - Castello di Albola

Stefan Brandtner Owner - Brandtners Paradoxon Andreas Loitfelder Sales Manager - Kolarik&Leeb John Cadman Owner - Nabucco Alexander Koblinger Head Sommelier - Obauer

Eugen Lamprecht Head Sommelier - Schloss Füschl

Michael Sporer Head Sommelier - Sporer Patrick Weigand CEO - Weco Concierge

“The Sommeliers’ Themed Lunch combined excellent food with even better wines. To discuss the wines with colleagues is always interesting and to have them served blind with the explanations from Lorenzo Zonin was highly memorable lunch and a lot of fun. “ Alex Koblinger Head Sommelier Obauer

Müllner Hauptstr. 33, Salzburg www.esszimmer.com

epicurean.zonin1821.it

33

VILLA PRINCIPE LEOPOLDO Lugano

Villa Principe Leopoldo is one of the leading lights in Ticino cuisine, highly rated by all the top international guides. The restaurant offers delicious, creative dishes, surrounded by the breathtaking scenery of Lake Lugano. Passionate Chef Dario Ranza has been at the helm of Villa Principe Leopoldo for over 27 years, with just one simple secret: respect for both fresh ingredients and Italian culinary tradition. “A great wine and food experience. Noteworthy was Rocca di Montemassi 2012: total harmony, velvety structure, finesse and elegance at the service of an excellent young roast of venison.

A long life ahead of it.�

Gabriele Speziale Head Sommelier Principe Leopoldo

34

DAVID & GOLIATH - October 5th, 2015

MENU

GUESTS

Salad of Lobster, Avocado and Puntarelle Chicory with Burrata Cheese ••• Sancerre 2014 - Domaine Vincent Delaporte Aquilis 2014 - Tenuta Ca’ Bolani

Gabriele Speziale Head Sommelier - Principe Leopoldo Piero Tenca President ASSP Demetrio Lotartaro Sommelier - Gallo D’Oro

Pearls of Carnaroli Rice Creamed with Saffron, Chanterelle Mushrooms and Lamb Sausage ••• Acciaiolo 2011 - Castello di Albola Saint Emilion Grand Cru 2010 - La Rose Trimoulet Pomerol 2006 - La Fleur de Gay

Simone Ragusa Sommelier - Hotel Lido Seegarden Emilio Del Fante Sommelier - Hotel Villa Castagnola Rodolfo Introzzi Sommelier - Il Bottegone del Vino

Roast Venison Steak with Myrtle ••• Rocca di Montemassi 2012 Symposio 2011 - Feudo Principi di Butera Cuvée Aimé 2010 - Domaine Pichard

Sweet Variations on the Theme of Chestnuts ••• Vin Santo 2005 - Castello di Albola Sauterne 1999 - Chateau Ruissec

Dario Piccinelli Sommelier - Locanda Orico Simon Gustafsson Head Sommelier - The Chedi Andermatt Giuseppe Guida Bar Manager - The Chedi Andermatt Daniele Quarteri Restaurant Manager - Seven The Restaurant

“A pleasant, intriguing sensorial journey through different terroirs and wines, each one of them with its own style and soul. Special thanks to Zonin1821 for the emotions they gave us and to Eduardo Caballero and Stefano Ferrante for their professionalism.”

Piero Tenca President ASSP

Via Montalbano 5, Lugano www.leopoldohotel.com

epicurean.zonin1821.it

35

BRONDA Helsinki

The fresh space with high ceilings and large windows on the corner of Eteläesplanadi and Korkeavuorenkatu is the splendid setting for Bronda, Tomi Björck’s and Matti Wikberg’s fifth restaurant. Bronda was named after the K. M. Brondin bakery and café which operated in the same location during the 1900s. The restaurant serves modern brasserie food inspired by the flavors of the major European countries around the Mediterranean Sea, particularly France, Spain and Italy.

“Tasting the various styles of effervescent wines from all over Italy was very interesting, especially combined with a lunch. That gave a good idea of how well the wines work with food. Prosecco for me is no longer just an aperitif!”

Jouni Olkkonen Head Sommelier

BW Restaurants

36

ITALY’S EFFERVESCENT DELIGHTS - October 5th, 2015

MENU

GUESTS

Prawn Cocktail & ‘Black Sesame Caesar’ ••• Malvasia Frizzante - Tenuta Il Bosco

Jouni Olkkonen Head Sommelier - BW Restaurants

Local Beef Tartar & Mustard-Dashi ••• Bonarda 2014 - Tenuta Il Bosco

Laura Koskenkari Sommelier - Muru

Albacore Tuna Crudo & Tomat ••• Prosecco Spumante - Ca’ Bolani Rosamaro Spumante - Masseria Altemura

Noora Bouix Sommelier - Savoy

Fish Stew ‘Bouillabaise Style’ ••• Oltrenero Cuvée - Tenuta Il Bosco Oltrenero Cruasè - Tenuta Il Bosco

Edmund Liew Head Sommelier - Bistro Sinne

Jenni Malmberg Sommelier - Pinella

Birthe Laitinen Assistant Restaurant Manager - Savoy Antti Uusitalo Sommelier - Savoy Timo Savolainen Head Sommelier - South Park Elina Valoranta Sommelier - Toca

Caramel Pineapple, Coconut & Noisette Chocolate & Orange ••• Recioto Spumante - Zonin Moscato d’Asti - Castello del Poggio Brachetto Spumante - Castello del Poggio

Veli-Antti Koivuranta Blogger - Viiniministeri Timo Jokinen Wine Writer - Viinitimo

“This lunch was a great experience and proved that sparkling wines are not only suitable as an aperitif. Jouni from Bronda and the chefs did a great job with the food and wine combinations. I’m proud to be one of Zonin’s ambassadors in Finland!”

Antti Uusitalo Sommelier Savoy

Eteläesplanadi 20, Helsinki www.ravintolabronda.fi

epicurean.zonin1821.it

37

THÖRNSTRÖMS KÖK Gothenburg

At Thörnströms Kök, the art of cuisine is in constant development. Inspiration is endless and the creative staff ensures that the delights of the table reach great heights. The establishment is owned by Anne and Hakan Thörnström, who runs the restaurant together with executive chef Manuel Bartrina, restaurant manager Peter Halldén and Anette Åsell.

“It was an amazing experience to taste wines from Italy and France together blind. The best combination and the wine that really developed in the glass was the Aquilis together with the mackerel.”

Peter Hallden Head Sommelier Thörnströms Kok

38

DAVID & GOLIATH - October 6th, 2015

MENU

GUESTS

Sour Pickled Mackerel with Leeks, Chicken Skin and Chicken Emulsion ••• Sancerre 2014 - Domaine Vincent Delaporte Aquilis 2014 - Ca’ Bolani

Peter Hallden Head Sommelier - Thörnströms Kok

Lamb with Celeriac, Beets, Browned Butter and Dill ••• Acciaiolo 2011 - Castello di Albola Saint Emilion Grand Cru 2010 - La Rose-Trimoulet

Duck Breast and Confit of Duck Leg on Rillettes with Pumpkin and Ducklivergravy

Entrecote with Heart Lettuce, White Onion and Red Wine Sauce ••• Rocca di Montemassi 2012 Symposio 2011 - Feudo Principi di Butera Pomerol 2006 - La Fleur de Gay Cuvée Aimé 2010 - Domaine Pichard

Variety of Apples with Almond, Caramel and Vanilla Ice Cream ••• Vin Santo 2005 - Castello di Albola Sauterne 1999 - Chateau Ruissec

Rolf Olofsson Owner - Barrique Winebar Fredrik Hjalmarsson Restaurant Manager - Br Olssons Elektriska Katarina Alwin Nyström Journalist - Freelance Andreas Hiller Sommelier - Gothia Towers Johan Stigsson Restaurant Manager - Magnus & Magnus Niclas Robertsson Owner - Pio CC Daniel Gremlin Owner - Somm

“Rocca di Montemassi 2012 always satisfies my palate: smooth, with character, intese, fresh fruit in perfect balance, spicy notes and a long finish. At Thörnströms Kitchen in Gothenburg at the “David and Goliath“ Sommeliers’ Themed Lunch, it left a smile on my face.”

Katarina Alwin Nyström Freelance Journalist

Teknologgatan 3, Göteborg www.thornstromskok.com

epicurean.zonin1821.it

39

TJUVHOLMEN SJØMAGASIN Oslo

At Tjuvholmen, looking towards the Astrup Fearnley museum and close to the water, there is a particular Fish and Seafood concept: Tjuvholmen Sjømagasin. It is divided into several areas: the main restaurant, the open Chambre Separée, the Fish Deli and the Conference Centre. Dark lobsters and king crabs can be admired in the aquarium at the entrance, and the scent of fish and shellfish waft out into the dining room from the panoramic kitchen.

“The lunch was very interesting, and there were some very memorable flavors and combinations which will remain with me for a long time to come.”

Jenny Bjørklund Head Sommelier Tjuvholmen Sjømagasin

40

ITALY’S EFFERVESCENT DELIGHTS - October 7th, 2015

MENU

GUESTS

Appetizers ••• Malvasia Frizzante - Tenuta Il Bosco

Jenny Bjørklund Head Sommelier - Tjuvholmen Sjomagasin

Halibut “Mosaic” ••• Prosecco Spumante - Ca’ Bolani Prosecco Prestige DOCG - Zonin

Aida Arapovic Head Waitress - Champagneria Frogner Daniel Johnsson Head Sommelier and Co-owner - Champagneria Tönsberg Linda Holm Sommelier -Farris Bad Sandro Franzèn Head Waiter - Farris Bad

Scallop and Nordic Dashi ••• Oltrenero Brut - Tenuta Il Bosco Oltrenero Cruasè - Tenuta Il Bosco

Cod, Browncrab, Pasta, Brown Chicken Emulsion ••• Rosamaro - Masseria Altemura Bonarda - Tenuta Il Bosco

Randi Hagland Restaurant Manager - Gastro Royal Agnes Ekengren Restaurant Manager - Gastro Royal Jeanette Pedersen General Manager - Homans Bistro Nathalie Nordin Sommelier - Homasn Bistro Thomas Bounias Head Sommelier - Onda Restaurant

Hazelnutcake, Vanilla, Caramelized White Chocholate ••• Recioto Spumante - Zonin Brachetto - Castello del Poggio Moscato d’Asti - Castello del Poggio

Peter Brorson Head Sommelier - Ekebergrestauranten Joakim Bojang Sommelier - Ekebergrestauranten

“Prosecco 1821 Prestige: the Best in Show!

So nice to go back to how a Prosecco is supposed to be. You’ll love the almondy sensations!”

Peter Brorson Head Sommelier Ekebergrestauranten

Tjuvholmen Allé 14, Oslo www.sjomagasinet.no

epicurean.zonin1821.it

41

NOTKINS Montreal

Envisioning a type of cuisine that it calls Early Coastal American, Notkins is focused on the best and freshest seafood available. From lobster to crab to shrimp to scallops, the staff chooses all the best and most sustainable products the oceans have to offer.

Of course, it is the oyster that holds center stage above all else.

At Notkins, they know their oysters. “It was a wonderful experience based on surprising discoveries and great discussions amongst Montreal sommelier colleagues! I believe this event reflected the quality of the wines that you have to offer and also an interesting variety that can be served in our restaurants.�

Emilie Rainville Sommelier Notkins

42

ITALY’S EFFERVESCENT DELIGHTS - October 27th, 2015

MENU

GUESTS

Oysters on the Half Shell Horseradish, Mignonette, House Hot Sauces ••• Prosecco Spumante - Ca’ Bolani Oltrenero Cuvée - Tenuta Il Bosco

Emilie Rainville Sommelier - Notkins

Oyster Rockefeller Jalapeño Mornay, Pecorino Romano ••• Prosecco Prestige DOCG Zonin Oltrenero Cruasè - Tenuta Il Bosco Oyster Ravioli Ricotta, Sweet Corn, Radicchio ••• Malvasia Frizzante - Tenuta Il Bosco Rosamaro Spumante - Masseria Altemura Bison and Clams Qc Bison Faux Filet, Little Neck Clam, Roasted Root Vegetables, Au Jus ••• Bonarda 2014 - Tenuta Il Bosco Lemon-Yuzu Meringue Tart Noisette Butter Crust, Hazelnuts ••• Recioto Spumante - Zonin Moscato d’Asti - Castello del Poggio Brachetto Spumante - Castello del Poggio

Sandra Ferreira Sommelier - Brasserie F

Victor Batista Owner - Doca

Christophe Bourrasques Sommelier - Golf Laval sur le Lac

Louis-Jacques Bleau Sommelier - Les Cavistes

Alain Charbonnier Sommelier - Mangia Foco

Pierre-Martin Tremblay Sommelier - Mimi la Nuit

“We often say we can do a complete menu paired only with sparkling wine... The Effervescent Delights lunch proved it brilliantly, making me understand the great difference between a Classic and a Charmat method wine!

There’s no bad day with sparkling wine!”

Louis-Jacques Bleau Sommelier Les Cavistes

Bleury street 1101, Montréal www.notkins.com

epicurean.zonin1821.it

43

NOA Tallinn

NOA is a seaside restaurant on the border of Tallinn and Viimsi seating 80 people.

The NOA dining room has been built on three different levels allowing every guest to marvel at the stunning view of the Old Town silhouette across the bay.

When putting together the menu, we haven’t committed ourselves to any specific ingredients, countries or locations, but rather focused on creating an equal experience to all vege, seafood and meat lovers.

“Unexpected and unique, moreover fun experience. The biggest surprise, and my favourite, of the evening was the Acciaiolo from Chianti Classico which proved once again that Italian wines have indeed great potential.”

Martti Siimann Owner NOA

44

DAVID & GOLIATH - October 27th, 2015

MENU

GUESTS

Leek Herring Roe / Hollandaise ••• Sancerre 2014 - J.Moreau & Fils Aquilis 2014 - Tenuta Ca’ Bolani

Martti Siimann Owner - NOA Ketlin Pekko Chef de Cuisine - Antonius Natalja Kudinova Sommelier - Art Priori Imre Uussaar Head Sommelier - Dominic Mihhail Laurand Restaurant Manager - Enzo Jüri Viital Head Sommelier - Horisont Ketri Leis Sommelier - Leib Resto & Aed Kristjan Markii Wine Consultant - Markii Koolitused Oü Mattias Põld Sommelier - NOA Kaul Jõul Sommelier - NOA Verni Loodmaa Director - Polpo Juri Brattšik Head Sommelier - Tchaikovsky Tarvo Sarapuu Head Sommelier - Trühvel Alena Oja Restaurant Manager - Truffe Raimo Huberg Restaurant Manager - Tuljak

Beef “Angus” Rye / Cep ••• St Emilion Grand Cru 2008 - Chateau Fonbel Pomerol 2009 - Chateau La Croix du Casse Acciaiolo 2011 - Castello di Albola

Lamb Kale / Buckwheat ••• St Estephe 2010 - Chateau Lilian Ladouys Symposio 2011 - Feudo Principi di Butera Rocca di Montemassi 2012

Parisian Flan Vanilla ••• Vin Santo 2005 - Castello di Albola Sauternes 2006 - Chateau Suduiraut

“Events like this are always informative and beneficial. They broaden your taste and knowledge base by experimenting with different combinations. Italian wines can successfully compete with world-famous French wines and even offer better experiences.”

Kristjan Markii Wine Consultant Markii Koolitused OÜ

Ranna tee 3, Tallinn www.noaresto.ee

epicurean.zonin1821.it

45

ARAXI Whistler

The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long-held international reputation for excellence in food, wine and hospitality.

As an early pioneer of farm to table dining, Executive Chef James Walt’s seasonally focused menus celebrate the excellence of locally sourced ingredients. Walt’s innovative and skillfully executed dishes – from savory starters through delicious desserts – deliver intelligent compositions and unforgettable flavors.

“What a wonderful opportunity to bring our Sommelier community together and share a unique experience with Francesco and each other. Having the chance to do blind, comparative tasting over a lovely meal created fantastic dialogue and lifelong memories of a great food and wine experience.”

46

Samantha Rahn Wine Director Araxi

DAVID & GOLIATH - October 29th, 2015

MENU

GUESTS

Holliewood Satori Oysters + Caviar Farm Direct Oysters Topped with Northern Divine Caviar ••• Prosecco 1821 - Zonin

Samantha Rahn Wine Director - Araxi

Hot Smoked Steelhead + Dungeness Crab Lois Lake Steelhead With Tofino Crab Salad and Radish Citrus Gel, Cilantro Sprouts and Crab Tempura ••• Sancerre 2014 - Domaine Vincent Delaporte Aquilis 2014 - Ca’ Bolani

Darin Newton Assistant Sommelier - Araxi

Slow Cooked Venison Ravioli Seared Quebec Foie Gras and Parsley Root Puree Crisp Sunchoke and Pear Chips ••• Saint Emilion Grand Cru 2010 - La Rose Trimoulet Acciaiolo 2011 - Castello di Albola La Fleur de Gay 2006 - Pomerol Duo of Waygu Beef Roasted Filletand Red Wine Braised Cheek with North Arm Farm Salsify And Cronses Pemberton Beets ••• Rocca di Montemassi 2012 Symposio 2012 - Feudo Principi di Butera Cuvee Aime Madiran 2010 - Domaine Pichard Okanagan Pear + Vanilla Cheesecake Biscotti Crust with Spiced Crème Fraiche Ice Cream ••• Vin Santo 2005 - Castello di Albola Sauterne 1999 - Chateau Ruissec Petit fours

Daniel Robitaille Assistant Sommelier - Bearfoot Bistro

Michael Kompass Sommelier - Blackcomb Liquor Store/Pique Whistler Magazine

Diana Claxton Sommelier - BLVD Restaurant Vancouver

Albert Kirby Director of Banquets - Four Seasons Hotel Whistler

Daniel Liddy Wine Director - Four Seasons Resort Whistler

Claudie Simmard Head Sommelier - Hy’s Steakhouse Whistler

“Truly one of the most sophisticated events I have attended this year. Your team created a memorable program to be proud of, and teaming up with Araxi was brilliant.”

Daniel Liddy Wine Director Four Seasons Resort Whistler

4222 Village Square, Whistler www.araxi.com

epicurean.zonin1821.it

47

BERNERS TAVERN London

Under the direction of celebrated Michelin starred Chef Jason Atherton, Berners Tavern is a gastronomic gem in a truly breathtaking setting. Conveniently situated in the London Edition in Fitzrovia, we offer a contemporary British menu that is simple yet elegant, using the very best produce in the British Isles.

“Our guests are becoming much more informed and this lunch gave me the opportunity to see how producers like Zonin are making Prosecco appreciated in its different styles as a real alternative to Champagne.

A special note on the Altemura Rosé: it was awesome!”

Daniel Murray Head Sommelier Berners Tavern

48

ITALY’S EFFERVESCENT DELIGHTS - November 3rd, 2015

MENU

GUESTS

Chicken Skins with Guacamole, Tuna Tartare, Ponzu, Pork Scratchings ••• Malvasia Frizzante - Tenuta Il Bosco

Daniel Murray Head Sommelier - Berners Tavern

Betroot Cured Salmon, Lemon Puree, Macadamia Nuts, Horseradishr ••• Prosecco DOC - Ca’ Bolani Prosecco DOCG Prestige - Zonin Cuvée del Fondatore ‘Graziano Merotto’ 2014 Rosamaro - Masseria Altemura Braised Rabbit, Ham Hock And Foie Gras Terrine, Poached Leek, Apple and Cider Puree, Pickled Mustard and Hazelnut Dressing ••• Oltrenero Brut Nature - Tenuta Il Bosco Oltrenero Brut - Tenuta Il Bosco Oltrenero Cruasé - Tenuta il Bosco Blanc de Noirs Brut Réserve - de Venoge Slow Roasted Shoulder of Romney Marsh Lamb, Pearl Barley and Root Risotto, Black Cabbage, Mint Jelly ••• Bonarda dell’Oltrepò Pavese - Tenuta Il Bosco Apple Caramel Éclair, Calvados Cream, Salted Caramel Ice Cream ••• Recioto di Gambellara Spumante DOCG - Zonin Brachetto Piemonte DOC - Castello del Poggio

Igor Sotric Head Sommelier - China Tang Amy Wislocki Managing Editor - Decanter Rebecca Nightgale Freelance Chris Losh Editor - Imbibe Andrea Fasan Head Sommelier - Le Petite Maison Francois Ginther Wine Director - Partridges Francesco Turrini Bar Manager - Peyote Simone Fadda Head Sommelier - Roka Aldwych Christos Netis Head Sommelier - Roka Charlotte Street

“I was happy with the quality across the range, but what really impressed me was the Malvasia Frizzante from Tenuta il Bosco: it was highly interesting to find a very fine example of Frizzante from a different cépage like Malvasia.”

Andrea Fasan Head Sommelier Le Petite Maison

10 Berners Street, London www.bernerstavern.com

epicurean.zonin1821.it

49

LORENZ ADLON ESSZIMMER Berlin

This two Michelin-starred fine dining temple is the culinary atelier of Hendrik Otto.

According to their motto “Exciting, expressive, European-inspired cuisine”, Otto and his team perform magic that leaves no gustatory nerve asleep. If you seek truly European-inspired cuisine, a simple table reservation at the Lorenz Adlon Esszimmer will turn into a dining experience that remains with you forever.

“Sommelier 3.0 cooks for himself!

The state-of-the-art sommelier has a chance to explore the true harmony between wine and food and share it with others.

This new approach involves delving into the culture of a nation (Italy), revealing that tradition and innovation are intimately linked.”

50

Shahab Jalali Head Sommelier Lorenz Adlon Esszimmer

TWIN SOULS OF TUSCANY - February 2nd, 2016

MENU

GUESTS

Veal Tartare with lemon, Sumac Spice and Shallots ••• Solatio 2010 - Castello di Albola Rocca di Montemassi 2010

Shahab Jalali Head Sommelier - Lorenz Adlon Esszimmer

Warm King Oyster mushrooms, Calf’s Head and Beef Broth ••• Rocca di Montemassi 2008 Acciaiolo 2011 - Castello di Albola

Lobster Ravioli Served with a Shellfish Stock ••• Rocca di Montemassi 2011 Acciaiolo 2009 - Castello di Albola

Chateaubriand Steak with Braised Fennel, Red Pepper, Zucchini and Leeks ••• Acciaiolo 2007 - Castello di Albola Acciaiolo 2006 - Castello di Albola Acciaiolo 2004 - Castello di Albola

Nashi Pears with Saffron, Vanilla Ice Cream and Lightly Bitter Chocolate ••• Vin Santo 2004 - Castello di Albola

Batin Mumcu Head Sommelier - Berliner Weinpilot

Philip Schenk Sales Director Wine - Getraenke Ahlers

Helen Mol Sommelier - Getraenke Lehmann

Andreas Hirsch Sales Manager Wine & Spirits - Getraenke Waldhoff

Briar Rashed Sommelier - Hamberger

Thomas Naehler Owner - Steinersches Schweinchen

“The art with which Zonin 1821 presented its wines far surpassed any common wine tasting.

There was active sharing from both sides, in an intimate atmosphere that combined the true spirit of wine culture with tradition. Grazie.”

Batin Mumcu Head Sommelier Berliner Weinpilot

Unter den Linden 77, Berlin www.kempinski.com

epicurean.zonin1821.it

51

ART PRIORI Tallinn

At Art Priori, fine art is elegantly combined with excellent food. The restaurant’s interior has been executed in the spirit of the Gothic architecture that is characteristic of Tallinn. Ideas of the old world are linked with the new in a modern way.

“It was a great pleasure to host this dinner, and an interesting challenge to put these excellent wines together with our food!”

Natalja Kudinova Sommelier Art Priori

52

AROMATIC GRAPES - February 16th, 2016

MENU

GUESTS

Romaine Lettuce Roast Potato Consommé, Duck Egg, Tomato ••• Malvasia Frizzante - Tenuta Il Bosco

Natalja Kudinova Sommelier - Art Priori

Mackerel Buttermilk, Dill, Cucumber ••• Traminer Aromatico 2014 - Ca’ Bolani Aquilis 2014 - Ca’ Bolani

Juri Brattšik Head Sommelier - Tchaikovsky Heiko Hiller Head Sommelier - Musu Kaul Jõul Sommelier - NOA Ketri Leis Sommelier - Leib Resto & Aed

Slow Cooked Beef Shiso, Bernaise ••• Tamanis 2007 - Ca’ Bolani Tamanis 2006 - Ca’ Bolani Aristos Sauvignon 1997 - Ca’ Bolani

Blueberry White Chocolate, Thyme, Buckwheat ••• Moscato d’Asti - Castello del Poggio Brachetto - Castello del Poggio

Oskar Pihlik Sommelier - Leib Resto & Aed Priit Parts Head Sommelier - MEKK Orm Puks Head Sommelier - Art Priori Mari-Liis Tohver Sommelier - Fabrik

“I enjoyed the Sauvignon Blanc vertical tasting as well as the restaurant’s concept: art, fine food and wines meld together to represent the beauty of life.”

Juri Brattšik Head Sommelier Tchaikovsky

Olevimägi 7, Tallinn www.artpriori.ee

epicurean.zonin1821.it

53

LE CHALET DE LA FORÊT Brussels

With its location in metropolitan Brussels, the Le Chalet de la Forêt brings together tradition and avant-garde elements in perfect harmony. The beauty of the location - with the town’s hustle and bustle as a backdrop - the passing of the seasons in the vegetable garden and the generous cuisine of the remarkable talent that is Pascal Devalkeneer combine to make this a place of excellence (awarded two stars by the Michelin guide).

“It was an honor for us to host wines from such diverse terroirs - Virginia and Tuscany - from estates owned and cherished by a single family, the Zonins, who are working on two continents with similar passion!”

César Román Head Sommelier Le Chalet de la Forêt

54

JEFFERSON’S DREAM - February 29th, 2016

MENU

GUESTS

Tartare of Prawns and Oscietra Caviar, Cold Consommé ••• Calasole Vermentino 2015 - Rocca di Montemassi Vermentino 2013 - Barboursville Vineyards

César Román Head Sommelier - Le Chalet de la Forêt

Large Roast Noirmoutier Sole, Forest of Salsify, Champagne Butter and Truffles ••• Viognier 2013 - Barboursville Vineyards Astraio Viognier 2012 - Rocca di Montemassi Chardonnay 2014 - Feudo Principi di Butera Chardonnay Res. 2014 - Barboursville Vineyards

Braised Wild Duckling with Fennel Confit, Served in its own Juices ••• Solatio Gran Selezione 2012 - Castello di Albola Nebbiolo 2012 - Barboursville Vineyards Rocca di Montemassi 2012 Octagon 2009 - Barboursville Vineyards

Chocolate Hot & Cold Dessert ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Antoine Lehebel Head Sommelier - La Villa Lorraine Yanick Dehandschutter Head Sommelier - Sir Kwinten Sarah Lacour Head Sommelier - Villa in the Sky Andy De Brouwer Head Sommelier - Les Eleveurs Gregory Grooteclaus Sommelier - Arenberg Kayes Ghourabi Sommelier and Chef - Tartufo Catherine Jarbinet Sommelier - Au Coq au Champs Jérôme Heller Sommelier - Le Sélys Didier Paesmans Sommelier - Gravenhof Pascal Dewerie Owner - Winespot Fabian Henrion Sommelier - Ventre Saint Gris Christof Spinelli Blogger

“An excellent event; one of the best restaurants I have ever had the pleasure of discovering, as well as the honor of being guided through the tasting by Lorenzo Zonin, an iconic personality of Italian wine whom - until then - I had only known by name.”

Jérôme Heller Sommelier Le Sélys

Drève de Lorraine 43, Uccle www.lechaletdelaforet.be

epicurean.zonin1821.it

55

COYA Dubai

Traces of Inca heritage and Latin American lifestyle have made their way to the Middle East, with this award-winning London restaurant brand that has brought an exceptional dining experience to Dubai. The menu at Coya keeps the traditional elements of Peruvian cooking, offering the restaurant’s clientele a feast of that country’s palate-teasing dishes in a relaxed and casual atmosphere, surrounded by vibrant Incan colors.

“My favorite pairing was yellowfin tuna ceviche with Serò, because the freshness and structure of the wine perfectly balanced the spiciness and richness of the dish.”

Agathe Plantade Head Sommelier Coya

56

MEDITERRANEAN WINES - March 8th, 2016

MENU

GUESTS

Langosta Lubina Clásica Lubina Chilena Brócoli ••• Fiano 2014 - Masseria Altermura Insolia 2014 - Principi di Butera Serò 2014 - Principi di Butera

Agathe Plantade Head Sommelier - Coya

Anticuchos de Pollo Pulpo al Olivo Salmón Nikkei Tiradito de Serviola ••• Sasseo 2014 - Masseria Altemura Deliella 2013 - Principi di Butera Deliella 2008 - Principi di Butera Atún Chifa Lomo de Res (from Menu de la Casa) Anticuchos de Setas Remolacha y Queso de Cabra Solomillo de Res ••• Symposio 2012 - Principi di Butera Symposio 2010 - Principi di Butera Altemura di Altemura 2010 Sanrocco 2000 - Principi di Butera Chicha Morada Sundae de Maíz Ganache de Caramelo ••• Rosamaro - Masseria Altemura

JuanVan Huysteen Beverage Manager - Marriott City Walk Olivier Gasselin Group Head Sommelier - Hakkasan Sacha Daniel Operations Director - Solutions Leisure Garth Beer Wine Consultant - Gates Hospitality Luca Gagliardi General Manager - R Trader Milos Rakic Sommelier - Mayta Aziz Hathout Head Sommelier - Bagatelle Paul Mathon Sommelier- Tre by Roberto Rella Faizal Farook Beverage Manager - Atmosphere Siv Anne Boyum Sommelier - Vinhuset Anca Lazaroni Sommelier - La Serre

“Serò: beautifully elegant, with notes of sweet lemon curd, exotic fruits and a gentle touch of vanilla spice from the old 25hl barrel. Just delicious!”

Garth Beer Wine Consultant Gates Hospitality

Jumeirah Beach Road, Jumeirah 2, Dubai www.coyarestaurant.com/dubai

epicurean.zonin1821.it

57

OAXEN Stockholm

We have the same core values as the “old” Oaxen. We cherish the wildlife of our new home, and select only the best produce while guaranteeing sustainability and local husbandry. All ingredients used in the kitchen are sourced within Scandinavia, with the majority of herbs and plants harvested in Djurgården. We have taken locally-produced items to the next level: the steak knives, porcelain and even the tables are produced in the docks 200 meters from the restaurant.

“Il Solatio from Castello di Albola really shows the greatness of Tuscany as a wine region. It was in perfect harmony with the Swedish cuisine.”

Fredrik Horn Head Sommelier Oaxen

58

JEFFERSON’S DREAM - April 18th, 2016

MENU

GUESTS

Chips of Jerusalem Artichoke with Roast Chicken Dip ••• Calasole 2015 - Rocca di Montemassi Vermentino 2013 - Barboursville Vineyards

Fredrik Horn Head Sommelier - Oaxen

Deep Fried Onion Filled With Smoked Marrow Oaxen’s Dried Pork Neck ••• Viognier 2013 - Barboursville Vineyards Astraio 2012 - Rocca di Montemassi Grilled Celeriac baked in Cheese Whey with Bleak Roe, Chives Soft Boiled Egg with Oaxen Lard, White Asparagus, Pan Fried Ramson ••• Chardonnay Reserve 2014 - Barboursville Vineyards Chardonnay 2015 - Feudo Principi di Butera Tomato & White Wine Braised Knuckle of Veal with White Beans, Roasted Pumpkin Seeds, Sage Beetroot with Browned Butter, Yogurt, Cress Grilled Green Beans with Onion Vinaigrette ••• Solatio 2012 - Castello di Albola Nebbiolo Reserve 2009 - Barboursville Vineyards Octagon 2012 - Barboursville Vineyards Rocca di Montemassi 2012 Rosehip Sorbet with Jasmine Ice, Cream Cake of Almond ••• Paxxito 2010 - Barboursville Vineyards Rhubarb Compote with Cardamom Crumble Cream Cheese Ice Cream ••• Vin Santo 2004 - Castello di Albola

Kent Johansson Sommelier - Gastrovin Daniella Lundh Sommelier - Agrikultur Hannes Seeman Sommelier - Operakällaren David Svensson Sommelier - Pubologi Gustav Hyllienmark Sommelier - Woodstock Carl Troedsson Sommelier - Hantverket Erik Dahlström Art Director - Livets Goda Hanna Wessman Sommelier - Frantzen Casper Cohen Web Developer - Livets Goda

“Now I know that great Nebbiolos do not only originate from the hills of Piedmont.

Barboursville’s wine cannot be compared with its Italian counterparts; it has its own style and it comes from a surprising terroir in Virginia.”

David Svensson Sommelier Pubologi

Beckholmsvägen 26, Stockholm www.oaxen.com

epicurean.zonin1821.it

59

OLO Helsinki

Olo provides its guests with an unforgettable culinary journey. Ingredients are purchased mainly from small, domestic producers that keep a high standard, in order to deliver surprising and delicate Scandinavian flavors. The delicacies from our wine cellar and the easygoing and unique atmosphere make guests happy to return. Olo has a Michelin star and tops the restaurant rankings year after year in Finland. “Comparing Virginia to Italy was very interesting, especially when the same grapes were involved. Virginia is a region that deserves to be discovered.�

Teemu Huuhtanen Sommelier Olo

60

JEFFERSON’S DREAM - April 19th, 2016

MENU

GUESTS

Emmer Semolina Porridge & Browned Butter ••• Calasole 2015 - Rocca di Montemassi Vermentino 2013 - Barboursville Vineyards

Teemu Huuhtanen Sommelier - Olo

Otto Sovelius Sommelier - Pastis Salmon, Butter Milk & Apple ••• Viognier 2013 - Barboursville Vineyards Astraio 2012 - Rocca di Montemassi

Fried Pike Perch & Herbs Form Lindroth Garden ••• Chardonnay 2014 - Feudo Principi di Butera Chardonnay Reserve 2014 - Barboursville Vineyards

Taneli Lehtonen Sommelier - Muru

Edmund Liew Sommelier - Bistro Sinne

Jan-Martin Rossi Sommelier - Emo Lamb & Cabbage ••• Solatio 2012 - Castello di Albola Rocca di Montemassi 2012 Nebbiolo 2012 - Barboursville Vineyards Octagon 2009 - Barboursville Vineyards

Lennart Sukapää Owner - Ristorante Gastone

Inga Anttila Sommelier - Vinkkeli Honey, Yoghurt & Gooseberry ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Heli Öun F&B Manager - Toscanini

“Paxxito was one of the top three US wines I’ve ever tasted: something unusual but familiar at the same time.”

Otto Sovelius Sommelier Pastis

Pohjoiseseplanadi 5, Helsinki www.olo-ravintola.fi

epicurean.zonin1821.it

61

EKEBERGRESTAURANTEN Oslo

Ekebergrestauranten is located in the hills just above Oslo, with a stunning view of the inner Oslo fjord, the city and the Opera House. The cuisine at Ekebergrestauranten is a blend of the modern and the classic. The daily offering will always depend on the availability of ingredients and never compromises when it comes to quality.

“For me the STL is something unique and fantastic. When you gather up to 20 professionals in a setting with good food and wine and then let them discuss these wines, well of course the result is going to be nothing less than brilliant.�

Peter Brorson Sommelier Ekebergrestauranten

62

JEFFERSON’S DREAM - April 20th, 2016

MENU

GUESTS

Dill Apple and Grilled Green Asparagus ••• Calasole 2015 - Rocca di Montemassi Chardonnay 2014 - Feudo Principi di Butera Vermentino 2013 - Barboursville Vineyards

Peter Brorson Sommelier - Ekebergrestauranten Thomas Madsen Sommelier - Restaurant Festningen Kenneth Jacobsen Sommelier - Amerigo Bar&Grill

Lobster Bisque with Jerusalem Artichoke Puree and Lobster Meat ••• Viognier 2013 - Barboursville Vineyards Astraio Viognier 2012 - Rocca di Montemassi Chardonnay Reserve 2014 - Barboursville Vineyards

Thomas Bounias Head Sommelier - Onda Christian Engfer Head Sommelier - Grefsenkollen Fabio Pezzoli General Manager - Villa Vest Paradiso

Lemon and Honey Glazed Duck Breast with Spinach Salad, Onion Puree, Pommes Anna and Pepper Jus ••• Solatio 2012 - Castello di Albola Rocca di Montemassi 2012 Nebbiolo 2009 - Barboursville Vineyards Octagon 2012 - Barboursville Vineyards

Costa Roca Sommelier - Villa Vest Paradiso Emil Nyquist Head Sommelier - Theatro Oslo Espen Dahl General Manager - Gamle Logen Randi Haugland Sommelier - Royal

Nut Tartelette with Apricot Sorbet and Dark Chocolate Cream ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Malin Myrvold Sommelier - Royal Joakim Bojang Banquet Manager - Ekebergrestauranten

“For me, there couldn’t be a better pairing with the duck breast than the 2009 Nebbiolo from the “real American rootstock” of Barboursville Vineyards: a must try!”

Thomas Bounias Head Sommelier Onda

Kongsveien 15, Oslo www.ekebergrestauranten.com

epicurean.zonin1821.it

63

KONSTANTIN FILIPPOU Wien

Konstantin Alexander Filippou’s purist, straightforward cuisine is characterized by an unbridled passion for ingredients as well as an eye for what really matters: the essence of taste. Filippou’s cooking reflects his multicultural background. In his first solo restaurant, Konstantin presents his individual style, passion for cooking, and culinary compositions from both of his worlds.

“The Sommelier Themed Lunch was a great experience. It was phenomenal to see how the world of wine works together - as different, yet equal. It connects people all over the world - that’s the interesting thing.”

Stephan Martin Head Sommelier Konstantin Filippou

64

JEFFERSON’S DREAM - April 21st, 2016

MENU

GUESTS

Langostino, Broccoli, Lemon ••• Calasole 2015 - Rocca di Montemassi Chardonnay 2014 - Feudo Principi di Butera Vermentino 2013 - Barboursville Vineyards

Stephan Martin Head Sommelier - Konstantin Filippou

Brandade, Char Caviar ••• Viognier 2013 - Barboursville Vineyards Astraio Viognier 2012 - Rocca di Montemassi Chardonnay Reserve 2014 - Barboursville Vineyards

Scallop, Dashi, Hazelnut, Marrow, Mushroom ••• Solatio 2012 - Castello di Albola

Quail, Celery, Quince ••• Rocca di Montemassi 2012 Octagon 2012 - Barboursville Vineyards Nebbiolo 2011 - Barboursville Vineyard

Yoghurt, Tomarillo, Dill, Savarin, Sweet Potato, Buckthorn, Malt, Jerusalem Artichokes, Salty Almond Ice Cream, Blackberry ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Rene Steindachner Chef - Alto Dieter Steup Managing partner - Bitnc Gerhard Feldhofer Sales rep - Del Fabro Michael Seywald F&B Manager - Hotel Triest Marco Simonis Owner - Marco Simonis Bastei 10 Thomas Schneeweiss Head Sommelier - Meinls Restaurant Christian Bauer Owner - Wein & Kultur Ivailo Atanassov Head Sommelier - Yohm Thomas Grund Head Sommelier - Shiki Wolfgag Schmid Editor - Wirt+Winzer Magazin Herbert Umlauft Editor - Styles

“Vermentino Calasole impressed me but the Nebbiolo from Virginia surprised me. Nobody guessed it was from America, everybody thought it was from Italy.”

Thomas Grund Head Sommelier Shiki

Dominikanerbastei 17, Wien www.konstantinfilippou.com

epicurean.zonin1821.it

65

M RESTAURANT London

The multifaceted M has been hailed as one of the most exciting openings of the 2015 and won ‘Best New Restaurant 2015’ in the Harpers Awards.

M houses two restaurants M Grill & M Raw, a destination cocktail bar, a wine tasting room, a secret den and four private dining and events spaces. Created by Martin Williams, M boasts an all-star line-up. Head Chef Jarad McCarroll is overseen

by Exec Chef Michael Reid. The restaurant is headed up by Francesco Cappucci.

“I thoroughly enjoyed my time and the wines.

The concept was great and I was impressed by the quality of the Barboursville wines, in particular the Nebbiolo. It’s like a Barolo but more fun, a wine that doesn’t take itself too seriously but still ticks all the boxes for Nebbiolo lovers. Many thanks for the event.”

Harry Crowther Wine Shop Manager M Restaurant

66

JEFFERSON’S DREAM - April 28th, 2016

MENU

GUESTS

Yellow Fin Sashimi ••• Vermentino 2014 - Barboursville Vineyards Calasole Vermentino 2015 - Rocca di Montemassi Chardonnay 2014 - Feudo Principi di Butera

Harry Crowther Wine Shop Manager - M Restaurant Andrea Fasan Head Sommelier - La Petite Maison Chris Losh Editor - Imbibe

Fennel Salad ••• Viognier 2013 - Barboursville Vineyards Chardonnay Reserve 2014 - Barboursville Vineyards Astraio 2014 - Rocca di Montemassi

USDA Prime Short Rib ••• Solatio 2012 - Castello di Albola Nebbiolo 2012 - Barboursville Vineyards Rocca di Montemassi 2012 Octagon 2009 - Barboursville Vineyards

Francois Ginther Wine Director - Partridges Lee Sharkey Publisher - Harpers Wine & Spirit Nobuko Okamura Head Sommelier/Wine Buyer - Coya Raphael Thierry Head Sommelir - Butlers Wharf Chop House Ruth Sullivan Journalist - Financial Times Justin Knock Buying Director (MW) - Philglas-Swiggot Andrew Catchpole Editor - Harpers Wine & Spirits

Honey Cake ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Stefano Barbarino Assistant Head Sommelier - La Trompette John Stimpfig Content Director - Decanter Magazine

“Barboursville’s Nebbiolo is a remarkable achievement. Nurturing one of Piedmont’s most famous vines across the Atlantic to produce a rich, smooth wine, which is familiar and yet has an added twist and richness from Virginia’s terroir makes a really exciting tasting.”

Ruth Sullivan Journalist Financial Times

Threadneedle Walk 2/3, London www.mrestaurants.co.uk

epicurean.zonin1821.it

67

XO Montréal

Xo Le Restaurant displays all the charms of an establishment characterized by refinement and utmost elegance: a destination of choice for Montréalers, tourists and business people alike. The wine list reserves treasures selected by Hotel Le St-James’ sommeliers in the finest cellars of the world. The charms of the premises transform every meal into an unforgettable experience.

“Blind tasting is always a very humbling experience. I really liked comparing the wines from the Zonin family’s various estates with those from France’s prestigious domaines.”

Martin Lefebvre Sommelier Xo

68

DAVID & GOLIATH - May 16th, 2016

MENU

GUESTS

Scaloppe Tartarre Crème Fraîche, Radish, Clementine ••• Blanc Fumé de Pouilly 2013 - Domaine L-B Dagueneau Aquilis 2012 - Ca’ Bolani

Martin Lefebvre Sommelier - Xo

Boudin Noir Braised Beetroot, Purée of Pear with Port, Horns of Plenty ••• Acciaiolo 2009 - Castello di Albola Pessac-Léognan 2011 - Château Haut Bailly

Beef Pan-Fried Foie Gras, Potato Purée, Puff Pastry with Truffle ••• Symposio 2012 - Feudo Principi di Butera Pauillac 2010 - Château d’Armailhac Rocca di Montemassi 2010 Domaine de Trévallon 2012

Chocolate Almond, Apricot, Coconut Sorbet ••• Vin Santo 2005 - Castello di Albola Sauternes 2002 - Château Suduiraut

Felix Desmarteaux Night Manager - 357C Marie-Fredérique Gagnon Sommelier - 357C Victor Batista Owner - Doca Mathieu St-Onge Sommelier - La Queue de Cheval Louis-Jacques Bleau Sommelier - Les Cavistes Robert Herrera Director - Les Cavistes Luc Belisle Owner - Pub Quartier Latin

“The David vs Goliath STL was truly entertaining, but also very informative.

The Italian wines were all showing beautifully next to the very challenging French selection.

Of course, my heart goes to the latter. The food and wine pairing was also very well done.”

Victor Batista Owner Doca

355 Saint-Jacques Street, Montréal www.hotellestjames.com/the-life/dining/dining.php

epicurean.zonin1821.it

69

PANACHE Québec City

One of the best restaurants in Québec City, Panache is an award-winning establishment nestled within the stone walls and exposed wooden beams of a maritime warehouse dating back to 1822. With a dining room offering exceptional intimacy, along with stunning views of the St. Lawrence River, Panache is a destination popular with both locals and visitors to Québec City.

“The Zonins were not taking a gamble, they knew what they were doing: their wines are in the same league as the very best.”

Yann Barrette-Bouchard Sommelier Panache

70

DAVID & GOLIATH - May 16th, 2016

MENU

GUESTS

Lobster Bisque With Lemon Balm, Salad of Lobster and Salsify Confit in Maple Syrup, for Dipping ••• Blanc Fumé de Pouilly 2013 - Domaine L-B Dagueneau Aquilis 2012 - Ca’ Bolani

Yann Bouchard Sommelier - Panache

Young Pigeon Rubbed With Pain d’Épice Spices, Parsnip Ravioli and Dolce Forte Sauce ••• Symposio 2012 - Feudo Principi di Butera Pauillac 2010 - Château d’Armailhac 5e Cru Classé

Nicola Cortina Owner - Ristorante Michelangelo

Stew of Wild Boar Shank, Sagamité with Parmesan and Mushrooms ••• Acciaiolo 2009 - Castello di Albola Pessac-Leognan 2011 - Château Haut Bailly Rocca di Montemassi 2010 Domaine de Trévallon 2012

Etienne Genest Head Waiter - Laurie Raphaël

Two Medlar Dishes, Pain de Gênes, Basil and Almond Cream ••• Vin Santo 2005 - Castello di Albola Sauternes 2002 - Château Suduiraut

Benoit Troutier Sommelier - Panache

Marc Drouin Sommelier - Toast

Martin Gosselin Co-owner - La Fenouillière Christophe Mertz Sommelier - Restaurant Le Ciel Martin Trudel Wine & Spirits Buyer - Cosmos Group

“The best feature of this event was seeing the possibilities and fine quality offered by Italian wines, pitting them against some challenging choices from France. It was great to meet young sommeliers with a strong passion and profound knowledge of wines.”

Martin Gosselin Co-owner La Fenouillère

10 Rue Saint Antoine, Ville de Québec www.saint-antoine.com/en/panache/panache-restaurant/

epicurean.zonin1821.it

71

ROUGE Calgary

Local seasonal foods and flavors are the culinary focus at Rouge, located in Calgary’s historic Cross House. Rouge boasts a working, sustainably-farmed garden, as well as offering - with its huge trees and native perennials - the atmosphere of a secluded retreat, making this one of Alberta’s most sought-after wedding venues.

The award-winning wine cellar is a splendid complement to the local fare.

“An amazing success: as we succeeded in hosting the event in our garden, with warm sunshine on our faces, we all remarked on how beautiful a day it was for a battle!

Kudos to the winemakers from each property; our minds were all opened that day.”

Mike Burns General Manager Rouge

72

DAVID & GOLIATH - May 18th, 2016

MENU

GUESTS

White Asparagus Velouté, Poached White Asparagus, Sauce Gribiche, Caviar ••• Prosecco 1821 - Zonin

Mike Burns General Manager - Rouge

Pan Seared Organic Ocean Rock Fish, Coconut Curry Broth, Pickled Bok Choy, Shiitake Mushrooms ••• Sancerre 2014 - Château de Sancerre Aquilis 2012 - Ca’ Bolani Smoked 4K Farms Pork Shoulder Ravioli, Spruce Shoots, Cured Egg Yolk, Trotter Consommé ••• St-Julien 2010 - Chateau Talbot Symposio 2012 - Feudo Principi di Butera Top Grass Flat Iron, Braised Short Rib, Smoked Oyster Mushrooms, Cippolini Onions, Asparagus, Béarnaise ••• Pomerol 2012 - Clos l’Eglise Rocca di Montemassi 2010 Saint-Emilion Grand Cru 2006 - Château Lassegue Acciaiolo 2009 - Castello di Albola Seasonal Cheesecake, Oat Crumble, Rhubarb Sorbet ••• Vin Santo 2005 - Castello di Albola Sauternes 2002 - Château Suduiraut

Jenny Book Assistant Manager - Bin905 Ted Clouthier General Manager - Calgary Petroleum Club Linda Garson Editor in Chief - Culinaire Magazine Jennifer Lamb Manager - River Cafe Kippy Nesselbeck Sales Representative - Summit Brad Royale Wine Director - CRMR Kirk Shaw Owner - Avec Bistro Adam Snelling General Manager - Ki Modern Japanese and Bar Dean Vetter Sales Representative - Summit Bruce Soley Sommelier - River Cafe

“What a superb tasting we had! It’s the best thing I’ve been to in some time: wines were lovely, food was great, eating outside was a bonus, and Francesco is a fantastic ambassador for Italian wines.”

Ted Clouthier General Manager Calgary Petroleum Club

1240 8th Ave SE, Calgary www.rougecalgary.com

epicurean.zonin1821.it

73

CIOPPINO’S Vancouver

Pino surprises and refreshes your palate with “Cucina Naturale”, a classical style of cooking that emphasizes the use of only the freshest of ingredients. He believes in balance in all of his dishes, and in bringing out the natural taste of the produce.

Cioppino’s boasts one of the largest wine cellars in Vancouver, with thousands of bottles available and many well-chosen labels available by the glass.

“I felt that Zonin family’s wines were a perfect balance between tradition and innovation. It’s not granted but somehow difficult.”

Pino Posteraro Chef and Proprietor Cioppino’s

74

DAVID & GOLIATH - May 18th, 2016

MENU

GUESTS

Seared Albacore Tuna, Mozzarella di Bufala, Romesco ••• Prosecco 1821 - Zonin

Pino Posteraro Chef and Proprietor - Cioppino’s

Campachi Crudo, Sustainable Caviar, Passion Fruit Vinaigrette ••• Sancerre 2014 - Château de Sancerre Aquilis 2012 - Ca’ Bolani Chocolate Cannelloni of Duck Confit, Roasted Porcini, Scallion, Peas ••• Pomerol 2012 - Clos l’Eglise Rocca di Montemassi 2010 Pre-sale’ Canadian Lamb, Its Sausage, Broccolini, Panisse, Piquillo Peppers ••• Saint-Emilion Grand Cru 2009 - Lassègue Acciaiolo 2009 - Castello di Albola Symposio 2012 - Feudo Principi di Butera St-Julien 2010 - Chateau Talbot

Daniel Chandra GM - Vij’s Rangoli Kitchen Justin Everett Sommelier - Wildebeest Kieran Fanning Sommelier - Chambar Kyle Gartlan-Close Sommelier - Le Crocodile Antoine Gregoire Sommelier - Fairmont Vancouver International Airport Lisa Haley Wine Director - L’Abattoir Bryant Mao Wine Director - Hawksworth Mark McNeil Sommelier - Savio Volpe Michaela Morris Wine Writer - Media Sean Nelson Sommelier - Vij’s Indian Cuisine

Dulcey Chocolate and Banana Trilogy ••• Vin Santo 2005 - Castello di Albola Sauternes 2002 - Château Suduiraut

Chris Royal Wine Buyer - Nook / Tavola Group

Petit Fours

Dustin Wellwood Sommelier - Hawksworth

“This year’s theme provided a chance to evaluate Italian wines next to their international counterparts and to witness the wines’ ability for accompanying meticulously paired dishes.

Once again the STL has proven to be one of the highlights of the year.”

Kieran Fanning Sommelier Chambar

1133 Hamilton St, Vancouver www.cioppinos.wordpress.com

epicurean.zonin1821.it

75

PUBOLOGI Stockholm

We seek inspiration for our metropolitan cuisine in our immediate surroundings and historic or local traditions, but also new gastronomic phenomena that we are surrounded by everyday. Modern cooking techniques mixed with classic - both Swedish and international - methods are used to extract the maximum gastronomic results from each of our ingredients. This is the fourth phase: Stockholm Multi-Technique.

“I thought that Castello del Poggio’s Brachetto was very interesting. It had a really special mouthfeel: sweet, fruity and also a bit tannic. This is a wine I could definitely work with in our restaurant.”

Martin Heed Restaurant Manager Pubologi

76

AROMATIC GRAPES - October 10th, 2016

MENU

GUESTS

Welcome Drink ••• Prosecco Frizzante - Ca’ Bolani

Martin Heed Restaurant Manager - Pubologi

Baked Celeriac, Fried Chanterelles, Curdled Cream, Hazelnuts and Smoked Arctic Char ••• Traminer Aromatico 2015 - Ca’ Bolani Malvasia Frizzante 2015 - Tenuta Il Bosco Raw Ox Top Round Grilled Wax Beans, Grilled Oxmarrow Emulsion, Pistachio Nuts, Raw Broccoli, Raw Kohlrabi, Lovage, Cress and Flowers ••• Aquilis 2015 - Ca’ Bolani Aquilis 2013 - Ca’ Bolani Butter Fried Pike-Perch, Tart Butter, Grilled Corn, Tarragon Jus and Herbs ••• Aquilis 2010 - Ca’ Bolani Aristos Sauvignon 1999 - Ca’ Bolani Mazarin Cream, Komet Plums, Umeshu Cream and Cherry Sorbet ••• Brachetto - Castello del Poggio Moscato d’Asti - Castello del Poggio

Erin Stockton Sommelier - Gaston Vinbar Kent Johansson Sommelier - Gastrovin Daniella Lundh Sommelier - Agrikultur Hanna Wessman Sommelier - Frantzen Frida Hansson Sommelier - Babette Carl - Troedsson Sommelier - Hantverket Hans Weinefalk Larsson Sommelier - Oaxen

“1999 Aristos Sauvignon was the best of the day.

These lunches are just perfect, with so many talented sommeliers, where everyone gets to talk about their taste and experiences and their own view on wine and I always learn something new. Looking forward to the next STL!” Kent Johansson Sommelier Gastrovin

Stora Nygatan 20, Stockholm vwww.pubologi.se

epicurean.zonin1821.it

77

VINKKELI Helsinki

The three passionate owners share more than ten years’ history in Helsinki’s legendary restaurants. Their point of view is that classic cuisine, high quality ingredients and seasonal thinking are a starting point for a festive dinner, or just a quick lunch or supper.

The name Vinkkeli (point of view or corner in Finnish) refers to the restaurant’s location in a historic corner building, but it also conveys the young owners’ idea of a classic, holistic restaurant experience at a particular intersection of place and time.

“I was amazed by the differences between the vintages of Tenuta Ca’ Bolani’s Aquilis, and by the freshness and complexity of the wines.

This eye-opening vertical tasting proved that Sauvignons from Friuli are world-class and have excellent aging potential.”

Antti Uusitalo Sommelier and Owner Vinkkeli

78

AROMATIC GRAPES - October 11th, 2016

MENU

GUESTS

Cocktail Bites ••• Prosecco Frizzante - Ca’ Bolani

Antti Uusitalo Sommelier and Owner - Vinkkeli Tuija Ipatti Sommelier - Bistro Omat

Roasted Pumpkin with Goat Cheese ••• Traminer Aromatico 2015 - Ca’ Bolani Malvasia Frizzante 2015 - Tenuta Il Bosco

Fried Perch with Fennel Sauce ••• Aquilis 2015 - Ca’ Bolani Aquilis 2013 - Ca’ Bolani Aquilis 2010 - Ca’ Bolani Aristos Sauvignon 1999 - Ca’ Bolani

Berry Parfait with Caramel Sauce ••• Brachetto - Castello del Poggio Moscato d’Asti - Castello del Poggio

Otto Sovelius Sommelier - Demo Juha Mäkelä Sommelier - Grotesk Taneli Lehtonen Sommelier - Muru Teemu Huuhtanen Sommelier - Olo Päivi Parkkola Sommelier - Roux, Popot Olli Nurmilahti Head Sommelier - Roster Birthe Laitinen Assistant Restaurant Manager - Savoy

“The whole lunch was very relaxed: it was all about having fun and at the same time learning more about beautiful wines.”

Taneli Lehtonen Sommelier Muru

Pieni Roobertinkatu 8, Helsinki www.ravintolavinkkeli.fi

epicurean.zonin1821.it

79

CORNELIUS Bjørøyhamn

Inspired by the weather of the day, Cornelius serves its famous Meteorological Menu of exquisite seafood and side dishes, prepared using innovative culinary techniques and with a genuine passion for the products of the sea. In summer, guests can enjoy lighter dishes outside on the pier; when the weather is less clement, candles and the fireplace create a cozy atmosphere indoors and food with stronger flavors is served.

“Among the wines, I was enchanted by the way Aristos Sauvignon 1999 had developed and by the excitement of talented sommeliers for this mysterious wine.”

Camilla Tufte Head Sommelier Cornelius

80

AROMATIC GRAPES - October 12th, 2016

MENU

GUESTS

Amuse Bouche ••• Prosecco Frizzante - Ca’ Bolani

Camilla Tufte Head Sommelier - Cornelius

Pan-fried Lobster Tail ••• Malvasia Frizzante 2015 - Tenuta Il Bosco Traminer Aromatico 2015 - Ca’ Bolani

Vidar Klausen General Manager - Vinhuset Glenn Erik Osebakken Sommelier - Dyvekes Vinkjeller Anna Ehrenfeldt Sommelier - Theatro Vidar Forland Sommelier - Radisson Blu Hotel

Basil-Perfumed Red Snapper with Broccoli ••• Aquilis 2015 - Ca’ Bolani Aquilis 2013 - Ca’ Bolani

Milk-Poached Smoked Cod on a Dill Croute ••• Aquilis 2010 - Ca’ Bolani Aristos Sauvignon 1999 - Ca’ Bolani

Jessica Hemberg Sommelier - Marg & Bein Miroslav Nedielka General Manager - Sumo My-Helen Hillbom Sommelier - Restaurant 1877 Irene Kolœn Sommelier - Restaurant 1877 Jonas Monkiro Sommelier - Theatro

French Chocolate Tart with a Lime and Orange Mascarpone Cream ••• Moscato d’Asti - Castello del Poggio Brachetto - Castello del Poggio

Siv Anne Boyum Sommelier - Vinhuset Courtney Humiston Sommelier - Lysverket

“This was an amazing way to share knowledge, not just among sommeliers but also with other people in the industry. It would be hard to pick out one special wine. There were a lot of aromatic grape varieties that fooled me when tasted blind.”

Glenn Erik Osebakken Sommelier Dyvekes Vinkjeller

Katlavika 14, Bjørøyham www.corneliusrestaurant.no

epicurean.zonin1821.it

81

ZUMA Dubai

Zuma is located in the Dubai international financial centre at the heart of the city and in the vicinity of the world’s tallest building, the Burj Khalifa. Following the japanese izakaya style of dining, food is served to share. The dishes keep being brought to the table creating an informal yet sophisticated style of eating and drinking, with a contemporary twist.

“I was very impressed by the quality of the Barboursville wines and how well they worked with the cuisine of Zuma, particularly the Viognier 2013 with its superb flavor profile and freshness. I’m very much looking forward to having the Barboursville wines represented on my wine list at Zuma Dubai.”

Jeandre du Toit Head Sommelier Zuma

82

JEFFERSON’S DREAM - October 17th, 2016

MENU

GUESTS

Steamed Edamame, Fried Edamame ••• Calasole 2015 - Rocca di Montemassi Vermentino 2013 - Barboursville Vineyards

Jeandre Du Toit Head Sommelier - Zuma

Thinly Sliced Seabass with Yuzu Truffle Oil and Salmon Roe, Steamed Japanese Spinach with Sesame Sauce, Sliced Seared Tuna, Chilli Daikon and Ponzu Seared Beef with Soy, Ginger Lime and Coriander Crispy Fried Squid, Green Chilli and Lime Fried Soft Shell Crab, Wasabi Mayonnaise Zuma Salad with Asparagus, Tomato and Ginger Miso Dressing ••• M Solatio 2012 - Castello di Albola Nebbiolo 2012 - Barboursville Vineyards Sashimi, Sushi and Maki Platter ••• Viognier 2013 - Barboursville Vineyards Astraio 2012 - Rocca di Montemassi Chardonnay 2014 - Feudo Principi di Butera Chardonnay Res. 2014 - Barboursville Vineyards Spicy Beef Tenderloin with Sesame, Red Chilli and Sweet Soy Miso Marinated Black Cod Wrapped in Hoba Leaf Barley Miso Corn Fed Baby Chicken, Oven Roasted on Cedar Wood, Jumbo Tiger Prawn with Yuzu Pepper Assorted Robata Grilled Vegetables ••• Rocca di Montemassi 2012 Octagon 2009 - Barboursville Vineyards Small Deluxe Dessert Platter ••• Paxxito 2010 - Barboursville Vineyards Vin Santo 2005 - Castello di Albola

Immacolata Cannavò Head Sommelier - Hakkasan Rajan Rengaswamy Beverage Manager - Armani Meril Gladson Sommelier - Catch Ben Cracknell Head Sommelier - La Cantine du Faubourg Anca Lazaroni Sommelier - La Serre Annaelle La Fort Head Sommelier - LPM Fernando Teixeira Sommelier - Marina Social Leon Tanghe Head Sommelier - Laluz Meja De Klerk Head Sommelier - Karma Kafe / The Atlantic Sheldon Rodrigues Wine Director - Junoon Ananda Kumar Sivalingam Wine Director - Mayta & Jean Georges Alexandra Motte Sommelier - Robertos Luca Gagliardi Outlet manager - R Trader Sacha Daniel Operations Director - Solutions Leisure

“A blind tasting is a great idea: it makes a lunch more dynamic and allows you to understand how a grape variety and wine style can change slightly from one terroir to another.”

Immacolata Cannavó Head Sommelier Hakkasan

Gate Village 06, Podium Level, Al Sa’ada St., DIFC, Dubai www.zumarestaurant.com

epicurean.zonin1821.it

83

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 those without whose cooperation and support the Sommeliers’ Themed Lunches would not have been possible.

These include the owners, chefs, sommeliers and other staff of the restaurants that hosted us, whose generous hospitality and organizational 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!

epicurean.zonin1821.it

epicurean.zonin1821.it