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

Aromatic grapes

The Art of Pairing Wines with Food


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

Dyvekes Vinkjeller




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


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


Teemu Huuhtanen

Sommelier – OlO

Taneli Lehtonen

Sommelier – Muru

Juha Mäkelä


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


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

Taneli Lehtonen





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


Aromatic grapes

The Art of Pairing Wines with Food


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






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


Art Priori


The Art of Pairing Wines with Food


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

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







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


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




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
Nobu Berkeley st

Aromatic grapes

The Art of Pairing Wines with Food


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