BEARFOOT BISTRO

BEARFOOT BISTRO

Whistler

No visit to Whistler is complete without an evening at the Bearfoot Bistro, the resort’s premier fine dining restaurant. Enjoy a spectacular meal created by award-winning Executive Chef Melissa Craig, try your hand at sabering a bottle Champagne, or visit the Ketel One Ice room, the coldest vodka tasting room in the world.

“What I take back the most from the lunch is the versatility of Prosecco with all the different food, it worked very well. My best pairing was the dessert with Prosecco Ice. It wasn’t too sweet like a dessert wine and the dish was on the tart side thanks to the rhubarb: it was spot on!

Luc Trottier
Head Sommelier
Bearfoot Bistro

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Luc Trottier

Wine Director – Bearfoot Bistro

Samantha Rahn

Wine Director – Araxi

Jason Kawaguchi

Assistant Wine Director – Araxi

Andre St Jaques

Owner Operator – Bearfoot Bistro

Jamie Memay

Assistant Sommelier – Bearfoot Bistro

David Brownridge

Wine Buyer – Nestors Wine Shop

Darin Newton

GM/Sommelier – Il Caminetto

Pat Allan

GM/Sommelier – Salted Vine

Jay Pare

Sommelier – Caramba Restaurant

Eric Blouin

Sommelier – Wine Educator

Theresa Aniol

Assistant Wine Buyer – Nestors Wine Shop

Incredible food, well thought-out wines both in terms of pairing and discussion, and a few laughs with some friends. The generosity of the family for putting on these events never fails to amaze me. Hospitality at its finest.

Jason Kawaguchi
Wine Director
Araxi

SHIKI

SHIKI

Vienna

Shiki can offer a drink and a light snack at the bar, a simple lunch and its famous contemporary sushi in the brasserie, or a multi-course dinner in the restaurant’s fine dining room, featuring regional and seasonal ingredients, an innovative interpretation of authentic Japanese culinary methods and a unique selection of vegan dishes. The comprehensive wine list has an emphasis on Austrian and French producers.

“Generally, sparkling wines pair well with Japanese cuisine. Considering that Shiki’s style is very pure and not spicy, Zonin’s Prosecco Prestige 1821 was just perfect for our sushi: it’s dry, fresh, fruity, and delicate on the palate.”

Thomas Grund
Restaurant Manager and Sommelier
Restaurant Shiki

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Thomas Grund

Restaurant Manager – Shiki

Milan Kojic

Sommelier – Hotel Sans Souci

Bernhard Zierlinger

Head of Restaurant – Skybar, Pfarrwirt- Group

Robert Rencok

Restaurant Manager – Medusa

Jozef Pito

Restaurant Manager – Primi

Daniela Weigl

Head of Café – Motto Am Fluss

Alexander Fürst

Sommelier – Shiki

Wolfgang Singer

Sommelier – Hotel Kempinski

Thank you for an unforgettable experience: it is always nice to be with a group of people who share the same love for gastronomy… and it reminded me why I do my job!

Jozef Pito
Restaurant Manager
Primi

NODEE SKY

NODEE SKY

Oslo

Nodee Sky is more than a restaurant, a sky bar, a night lounge or a venue for events.
It is all of these together: a place where likeminded people meet and leave with a story to tell. Nodee Sky brings you a night full of exciting Japanese food, cocktails, new friends, exhilaration and good music. Take the glass elevator to the restaurant, where the breathtaking view of the sea and the Oslo skyline is one of a kind.

“Hosting such an event has been a real pleasure. Gathering sommeliers together to discuss wine and food is a great opportunity to learn.”

Vivi Tran
Restaurant manager
Nodee Sky

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Vivi Tran

Restaurant Manager – Nodee Sky

Nicolas Cornard

Event Manager – Nodee Sky

Kenneth Simsø

Restaurant Manager – Hvelvet

Elin Tran

Restaurant Manager – Nodee Barcode

Joakim Bojang

Sommelier – Genki

Viktor Andersson

General Manager – Genki

Jan Tore Heed

General Manager – Eger

Bowie Kiat

Maître d’hôtel – Tatakii Asian

Emma Nyman

Sommelier – Festningen

Peter Brorsson

Sommelier – Fursetgruppen

Phillip Gregson

Sommelier – Ekebergrestauranten

Michael Carlsson

Sommelier – Farris Bad

This is and remains the most amazing wine event you can experience as a sommelier: not only the lunch itself, but also the chance to get in touch with new and old acquaintances with the same interests. A lovely, relaxed and unpretentious atmosphere.

Joakim Bojang
Sommelier
Genki

CHAPTER

CHAPTER

Helsinki

A few years ago Jaron, Juho and Romany met each other casually in a restaurant and immediately found their common love for great food and dining experiences. The Torikortteli venue, located in the heart of Helsinki, immediately seemed like it might be the perfect place: a place that felt just right. This is how their dreams turned into reality and Chapter was born.

“I am really grateful to have had the opportunity to host and be part of this intriguing event, which gathered top sommeliers together to enjoy amazing wine and food. Thank you!

Joni Lötjönen
Sommelier
Chapter

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Joni Lötjönen

Sommelier – Chapter

Taneli Lehtonen

Sommelier – Muru

Riina Nissinen

Sommelier – Palace

Mia Stjerna

Sommelier – Shelter

Ronny Malmberg

Sommelier – Farang

Mari Moilanen

Blogger – Jotain Maukasta

Angel Layos

Sommelier – Olo

Kim Moliis

Beverage Manager – Olo Group

The tasting was instructive and relaxed. Aromas in Italian wines seem more rustic or earthy, whereas French ones are more elegant but less concentrated. My nose did not fail me and proved yet again how much a wine’s scents actually affect your palate.

Mari Moilanen
Blogger
Jotain Maukasta

LA BOCCA

LA BOCCA

Stockholm

La Bocca offers authentic food for those who love Italy. Here you will experience genuine Italian ingredients and traditional recipes – always based on the season and uncompromising quality. The restaurant serves the finest Sant’Ilario Parma ham, delicious Buffalo Mozzarella Napoleon, sun-drenched fresh tomatoes from San Marzano, handmade durum wheat pasta, Parmigiano Reggiano and Pecorino.

“A very interesting and fun concept with a blind tasting of Prosecco, Champagne and Cava. Great to see how well their different characteristics matched the flavors of the food. I was really surprised by the high quality of the Zonin Proseccos.”

Rolf Tönnesen
Owner
La Bocca

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Rolf Tönnesen

Owner – La Bocca

Robban Järvevack

Head Sommelier – La Bocca

Sofia Castenson

Sommelier – Frantzén Group

Tove Oskarsson Henckel

Journalist – Gourmet Magazine

Maria Collsiöö

Journalist – Svenska Dagbladet

Terese Cedergren

Sommelier – Food Folder

Hans W Larsson

Sommelier – Oaxen

Giordano Rubegni

Sales Manager – Nordaq Fresh

Jannie Berndt

Head Sommelier – Brasserie Le Rouge

A fascinating, fun and educational lunch with fellow sommeliers and great chats about wine… what more could you ask for?

Sofia Castenson
Sommelier
Frantzén Group

MURU

MURU

Helsinki

Muru is a small bistro style restaurant located in the heart of Helsinki. Its idea is to offer fresh, well-made food from the best ingredients available each day. Owners Samuil Angelov, Henri Alen and Timo Linnamäki are all long-term professionals; they founded Muru in 2010, and it was chosen as “Restaurant of the Year for 2012” by the Gastronomic Society. “Fun dining rather than fine dining” is Muru’s motto.

“Tasting all these sparkling wines together was eye-opening for me: different styles but the same gentle finesse, and – especially- different bubblies for different moments. While Champagne is perfect for formal occasions, Prosecco is just unbeatable for flirty ones.”

Samuil Angelov
Sommelier and Owner
Muru

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Samuil Angelov

Sommelier and Owner – Muru

Noora Sipilä

Waiter – Muru

Taneli Lehtonen

Sommelier – Muru

Teiju Vesa

Journalist – Hirvihaaran Kartano

Päivi Parkkola

Sommelier – Roux/Popot

Jan-Martin Rossi

Sommelier – Emo

Kim Moliis

Beverage Director – Olo Group

Heidi Martikainen

Sommelier – Solna

Matias Pietarinen

Sommelier – Teatteri Kellobaari

Ronny Malmberg

Head Sommelier – Farang

Amazing lunch: food, wines and overall company. Networking as well as training our senses is part of our job. Can’t wait to participate in the next Sommeliers’ Themed Lunch!

Jan-Martin Rossi
Sommelier
Emo

THE ATLANTIC

THE ATLANTIC

Dubai

The Atlantic Dubai is the first international outpost of the flagship restaurant in Melbourne helmed by Nick Mahlook and Sam Hocking, renowned for their culinary flair. Like its sister establishment, this sophisticated and contemporary dining destination pays homage to the very best produce from around the world. Here, seafood is taken to a whole new level through beautiful dishes that let the star ingredients shine.

“It was great to see and taste such a range of Proseccos and compare them with their sparkling cousins. The real revelation for me was the Zonin Prestige 1821 Valdobbiadene Superiore DOCG, which paired beautifully with our signature Olive Oil Confit Loch Duarte Salmon.”

James Foster
Assistant Sommelier
The Atlantic

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

James Foster

Assistant Sommelier – The Atlantic

Mircea Anca

Assistant Head Sommelier – Burj Al Arab

GarthBeer

GM & Wine Director – El Chirunguito Dubai

Rajan Rengasamy

Beverage Manager – Armani

Tara – Maria Jabbour

Head Sommelier – Renaissance

Luca Casolari

Key Account Manager – MMI

Anand Nanjan

Beverage Manager – Madinat Jumeirah

Selena Mitrovic

Head Waiter – Jean George

Filippo Gizzi

Junior Sommelier – The Artisan

Thank you for the invitation and for everything you do for the sommeliers and wine professionals around the world! The location was perfect, with exceptional food… and wines of the same quality. A fun and educational encounter, as always!

Mircea Anca
Assistant Head Sommelier
Burj Al Arab

TARTUFO

TARTUFO

Brussels

Tartufo’s owner has always been in love with Italy and its culinary traditions: those of the Riviera dei Fiori, the Veneto, Trento Alto Adige and elsewhere. It is there that Kayes discovered the extraordinary richness of Italian products, which surprise us in all their simplicity. Tartufo stands for the relaxed enjoyment of this simplicity and perfection, with an Italian touch.

“It was an honor to be able to pair my Italian Cuisine with wines of such prestige and share them with very knowledgeable sommeliers from all over Brussels. Thank you!

Kayes Ghourabi
Sommelier and Chef
Tartufo

CHARM & CLASS

Comparing three of the world’s most successful sparklers

GUESTS

Kayes Ghourabi

Sommelier and Chef – Tartufo

Julien Stephant

Head Sommelier – Etiquette-Wines

Bram Moens

Sommelier – Het Spaans Dak

Sarah Lacour

Head Sommelier – Villa in the Sky

Christof Spinelli

Blogger – dolcevitaspinelli.com

Vicky Corbeels

Wine Writer – viconsult.de

Gregory Grooteclaus

Sommelier – Arenberg

Pascal Dewerie

Sales Rep – Winespot

Andy De Brouwer

Head Sommelier – Les Eleveurs

Mary Serge

Head Sommelier – Il Maestro

Anthony Presti

Head Sommelier – Eat & Geniet

A very interesting lunch and theme, comparing the world’s most famous sparklers. Thank you for this opportunity to exchange our opinions on these wines with other professionals.

Gregory Grooteclaes
Sommelier
Arenberg