CORNELIUS

Katlavika

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 replace 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

Aromatic grapes

The Art of Pairing Wines with Food

MENU

Amouse Bouche
•••
Prosecco Frizzante – Ca’ Bolani

Pan-fried Lobster tail
•••
Malvasia Frizzante – Tenuta Il Bosco 2015

Traminer Aromatico – Ca’ Bolani 2015

Basil perfumed Red Snapper Broccolini
•••
Aquilis – Ca’ Bolani 2013
Aquilis – Ca’ Bolani 2015

Milk poached Smoked cod on a dill croute

•••
Aquilis – Ca’ Bolani 2010
Aristos – Ca’ Bolani 1999

French chocolate tart with a lime and orange marscapone cream

•••
Moscato d’Asti – Castello del Poggio

Brachetto – Castello del Poggio

GUESTS

Vidar Klausen
General Manager – Vinhuset

Camilla Tufte
Sommelier – Cornelius

Glenn Erik Osebakken
Sommelier – Dyvekes Vinkjeller

Anna Ehrenfeldt
Sommelier – Theatro

Vidar Forland
Journalist – Radisson blu Hotel

Jessica Hemberg
Sommelier – Marg & Bein

Miroslay Nedielka
General Manager – Sumo

My-Helen Hillbom
Sommelier – Restaurant 1877

Irene Kolœn
Sommelier – Restaurant 1877

Jonas Monkiro
Sommelier – Theatro

Siv Anne Boyum
Sommelier – Vinhuset

Courtney Humiston
Sommelier – Lysverket

“This was an amazing way to share knowledge among not just sommeliers but also people around in the industry. if I am going to pick out a special wine its hard. There was a lot of aromatic grape varieties that fooled me blindly.”

Glenn Erik Osebakken

Sommelier
Dyvekes Vinkjeller

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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

ITALY’S EFFERVESCENT DELIGHTS

Dal Friuli alla Puglia scoprendo la diversità dei vini frizzanti e spumanti italiani

MENU

Cocktail bites

•••

Prosecco Frizzante – Ca’ Bolani

Roasted pumpkin with goat cheese

•••

Traminer Aromatico 2015 – Ca’ Bolani

Malvasia Frizzante 2015 – Tenuta Il Bosco

Fried Perch Erch with fennel sauce

•••

Aquilis 2015 – Ca’ Bolani

Aquilis 2013 – Ca’ Bolani

Aquilis 2010 – Ca’ Bolani

Aristos 1999 – Ca’ Bolani

Berry parfait with caramel sauce
•••

Brachetto – Castello del Poggio

Moscato d’Asti – Castello del Poggio

GUESTS

Teemu Huuhtanen

Sommelier – OlO

Taneli Lehtonen

Sommelier – Muru

Juha Mäkelä

Grotesk

Otto Sovelius

Sommelier – Demo

Antti Uusitalo

Somellier / Owner – Vinkkeli

Päivi Parkkola

Sommelier – Roux, Popot

Tuija Ipatti

Sommelier Bistro Omat

Olli Nurmilahti

Head Sommelier – Roster

Birthe Laitinen

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

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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

Aromatic grapes

The Art of Pairing Wines with Food

MENU

Welcome Drink
•••

Prosecco Frizzante – Ca’ Bolani

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 1999 – Ca’ Bolani

Mazarin Cream, Komet Plums, Umeshu Cream and Cherry Sorbet

•••

Brachetto – Castello del Poggio

Moscato d’Asti – Castello del Poggio

Guests

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

Martin Heed

Sommelier – Pubologi

“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. I look forward to the next STL!”

Kent Johansson

Sommelier

Gastrovin

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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

AROMATIC GRAPES

The Art of Pairing Wines with Food

MENU

ROMAINE LETTUCE
Romaine Lettuce, Roast Potato Consommé, Duck Egg, Tomato

•••
Malvasia Frizzante – Tenuta Il Bosco

MACKEREL

Mackerel, Buttermilk, Dill, Cucumber

•••

Traminer Aromatico 2014 – Ca’ Bolani

Aquilis Sauvignon 2014 – Ca’ Bolani

BEEF

Slow Cooked Beef, Shiso, Bernaise

•••

Tamanis Sauvignon 2007 – Ca’ Bolani

Tamanis Sauvignon 2006 – Ca’ Bolani

Aristos Sauvignon 1997 – Ca’ Bolani

BLUEBERRY

Blueberry, White Chocolate, Thyme, Buckwheat

•••

Moscato d’Asti – Castello del Poggio

Brachetto – Castello del Poggio

GUESTS

Juri Brattšik
Head Sommelier – Tchaikovsky

Heiko Hiller
Head Sommelier – Musu

Kaul Jõul
Sommelier – NOA

Natalia Kudikova

Sommelier – Art Priori

Ketri Leis
Sommelier – Leib Resto & Aed

Priit Parts
Head Sommelier – MEKK

Oskar Pihlik
Sommelier – Leib Resto & Aed

Orm Puks
Head Sommelier – Art Priori

Mari-Liis
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

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PALAIS COBURG

Vienna

Creative interpretations of classic dishes and exceptionally composed innovative dishes, as well as the subtly devised interaction of food and wine, are the main features in the gourmet restaurant at the Palais Coburg. In 2014, the restaurant was awarded two Michelin stars, 3 Gault Millau toques, and Chef Nickol was named Gault Millau Austrian Chef of Year. There are more than 5000 wines on the list to accompany his delicious creations.

“The menu had been selected in coordination with the wines and it was very exciting to try the more mature Sauvignon Blancs. It was nice to hear the different opinions of the various Sommeliers about the wines themselves as well as the combination with the food”.

Wolfgang Kneidinger
Head Sommelier
Palais Coburg

Aromatic grapes

The Art of Pairing Wines with Food

MENU

Oyster, Cream of Herbs, Frisee
•••
Malvasia Frizzante 2012 – Tenuta Il Bosco

Trout, Lemongrass, Potato, Fennel
•••
Traminer Aromatico 2012 – Tenuta Ca’ Bolani

Poussin, Risotto, Bell Pepper
•••
Aquilis 2012 – Tenuta Ca’ Bolani
Aquilis 2009 – Tenuta Ca’ Bolani
Tamanis 2006 – Tenuta Ca’ Bolani
Sauvignon 2001 – Tenuta Ca’ Bolani

Chocolate, Morello Cherry, Pistachio
•••
Brachetto Spumante NV – Castello del Poggio
Moscato d’Asti NV – Castello del Poggio

GUESTS

Petr Hlinak
Sommelier – Palais Coburg

Angelika Sternart
Sommelier – Palais Coburg

Markus Gruber
Sommelier – Artner Franziskanerplatz

Matthias Pitra
Sommelier – Sofitel Head

Walter Kutscher
Journalist – Wiener Sommelierverein

Johannes Kahrer
Head Sommelier – Mraz & Sohn

Bernhard Degen
Journalist – Falstaff

Christian Bauer
Journalist – Wein & Kultur

Josef Schuller
Director and MW – Rust Weinakademie

Christian Prückler
Assistant – Rust Weinakademie

Benjamin Mayr
Sommelier – Del Fabro

Franz Del Fabro
Owner – Del Fabro

Wolfgang Kneidinger
Head Sommelier – Palais Coburg

“I appreciated the diversity and the pairing aptitude of the wines very much.”

Bernhard Degen
Editor in Chief New Media
Falstaff

NOBU BERKELEY ST

London

The critically acclaimed Nobu Berkeley st is now one of London’s most fashionable restaurants and has also been the venue for some of the capital’s most high profile parties. Nobu Matsuhisa and executive chef Mark Edwards have created a menu that includes the Nobu classic dishes, but with many new items, some of which are cooked in a Japanese wood-burning oven.

“Fusion cuisine is a truly unique experience, with an explosion of different flavours. Matching back vintages of Sauvignon Blanc from Tenuta Ca’Bolani with it perfectly enhanced this gastronomic journey.”

Simone Fadda
Sommelier
Nobu Berkeley st

Aromatic grapes

The Art of Pairing Wines with Food

MENU

Yellowtail Sashimi with Jalapeno
•••
Traminer Aromatico 2011 – Tenuta Ca’ Bolani

Field Greens with Matsuhisa Dressing, Rock Shrimps Tempura with Ponzu
•••
Malvasia Frizzante 2011 – Tenuta Il Bosco

Salmon Steak with Teriyaki Sauce Assorted Sushi
•••
Aquilis 2011 – Tenuta Ca’ Bolani
Tamanis 2006 – Tenuta Ca’ Bolani
Tamanis 2001 – Tenuta Ca’ Bolani
Aristos 1997 – Tenuta Ca’ Bolani

Sub Zero Yoghurt with Fresh Berries, Blueberry and Cider Coulis
•••
Moscato d’Asti NV – Castello del Poggio
Brachetto Spumante NV – Castello del Poggio

GUESTS

Simone Fadda
Sommelier – Nobu Berkeley st

Fionnuala Synnott
Head Sommelier – Oblix

Laurent Chaniac
Head Sommelier – Cinnamon Club

Virgilio Gennaro
Head Sommelier – Locanda Locatelli

Alessandro Marchesan
Head Sommelier – Zuma

Maria Wallen
Head Sommelier – Coya

Severine Sloboda
Head Sommelier – Buddha Bar

Devon Pryor
Sommelier – Home House

Lucy Shaw
Wine Writer – Drink Business

“The Sauvignons from Ca’ Bolani proved the perfect midpoint between those from Sancerre and New Zealand and showed impressive ageing potential, opening the sommeliers’ eyes to Italian Sauvignon.”

Lucy Shaw
Wine writer
Drink Business