SPIAGGIA

Chicago

Spiaggia sets the standard for Italian dining in Chicago. With Chef-Partner Tony Mantuano at the helm, and Executive Chef Joe Flamm leading the culinary vision, Spiaggia offers guests an unrivaled experience that honors the heritage of Italy. Inspired by Mantuano and Flamm’s journey through Italy, it begins with the country’s finest ingredients. Spiaggia is a recipient of the “Best of Award of Excellence” from Wine Spectator and is consistently named one of “America’s 100 Best Wine Restaurants” by Wine Enthusiast.

“I really liked this format, we had a good interaction with each other and I have learned a lot of the blind tasting. My favorite wine was the Acciaiolo 2012: a very well balanced wine that went very well with the main course.”

Tadd Tanji
Sommelier
Spiaggia Restaurant

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Burrata, Gnocco Fritto,
Roasted Beet Salad
•••
Aquilis Sauvignon Blanc 2016 – Tenuta Ca’Bolani

Sancerre 2015 – Domaine Hippolyte Reverdy

Tartare
•••

Symposio 2012 -Feudo Principi di Butera

Bucatini
•••

Rocca di Montemassi 2012 – Rocca di Montemassi

Château Kirwan Margaux Grand Cru Classé 2012

Costolette
•••

Acciaiolo 2012 – Castello D’Albola

Valandraud St. Emilion Grand Cru 2012 – Château Valandraud

Cioccolato
•••

Vin Santo Del Chianti Classico 2005 – Castello di Albola

Sauternes 1er Cru Classé 2014 – Château Suduiraut

GUESTS

Tadd Tanji

Sommelier – Spiaggia

Rachel Speckan

National Wine Director – City Winery

Linda Adams

Sommelier – Park Ridge Country Club

Jhea Fulgaro

Sommelier – City Winery

Alexandria Sarovich

Sommelier – The Florentine

Carlos Diaz

Sommelier – Acadia

Dustin Chabert

Beverage Director – Momotaro

Jeannie Boutelle

Writer – Edible Chicago

Emma Janzen

Writer – Imbibe Magazine

Mary Ross

Wine Columnist – Daily Herald

Sandra Ban

Buyer – City Winery

Diego Bermudez

Sommelier – Mastro’s

“Thank you, as always, for the exciting, informative & delicious Sommeliers’ Lunch. I appreciate the depth of knowledge offered, the opportunity to interact with fellow wine professionals & the just-plain enjoyment of these luncheons. I appreciate being included!”

Mary Ross
Wine Columnist
Daily Herald

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FORMAT

Copenhagen

The Format Restaurant’s ambition is to create a space, a menu and a wine list that can adapt to whatever the client requires. When considering what ingredients to use, the most crucial factor is that they are of the highest quality and produced with respect for the environment. The staff wants the food to express all that they know and where they have been.

“The Sommeliers’ Themed Lunch shows that high-quality wine combined with local cuisine makes people smile all over the world.”

Morten Andersen
Owner
Format

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Salted Brill
Plum, Gooseberry and Roasted Brill Sauce
•••
Aquilis 2013 – Ca’ Bolani

Sancerre Les Charmelles 2013 – Ackerman

Confit Of Chicken
Morel and Jerusalem Artichoke
•••

Symposio 2014 – Feudo Principi di Butera

Saint Émilion Grand Cru 2010 – La Rose Trimulet

Rocca di Montemassi 2010 – Rocca di Montemassi

Duck
Dried Beets and Foie Gras Sauce
•••

Acciaiolo 2009 – Castello di Albola

Pauillac 2008 – Gran Puy Ducasse

Saint-Estèphe 2007 – Cos d’Estournel

Black Cardamom Ice Cream
Roasted Pear and Dark Chocolate
•••

Vin Santo 2006, Castello di Albola

Sauternes 1997, Chateau Coutet – Baron Philippe de Rothschild

GUESTS

Morten Andersen

Owner – Format

Michael Faurholt

Owner – Krogs Fiskerestaurant

Henrik Junker

Owner – Paustian

Tim Faber

Owner – Just a Wine Bar

Felix Chahorro

Sommelier – Brace

Fabio Minto

Sous Chef – Brace

“Zonin showed again why we do the work we do. The brands, the diversity and high quality of even old wines made this a lunch to remember.”

Michael Faurholt
Owner
Krogs Fiskerestaurant

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TANTRIS

Munich

The term “Tantris” is derived from Indian Buddhist culture and symbolizes the search for perfection. And a visit to Tantris should be the epitome of perfection: from the seventies-era architecture to the Michelin two-starred cuisine right through to the international selection of wines and the friendly, professional service.

“The STL presented by Zonin finally bring Sommeliers back to their natural habitats, allowing for spirited exchange, new ideas, and the chance to experience both Zonin wines, and surprising contrasts served blind, in the most natural context possible. In short, the way it was meant to be.”

Justin Leone
Head Sommelier
Tantris

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Seafood with Tomatoes,
Avocado and Yuzu Mousse
•••
Aquilis 2015 – Ca’ Bolani

Sancerre Grande Reserve 2015 – Henri Bourgeois

Roasted Duck Liver with Ravioli and Beetroot
•••

Pauillac 5eme Cru Classé 2010 – Château D’Armailhac

Symposio 2012 – Feudo Principi di Butera

St. Émilion Grand Cru 2010 – Virginie de Valandraud

Medallions of Venison Saddle with
Mushrooms and Celeriac Purée
•••

Rocca di Montemassi 2010

Acciaiolo 2009 – Castello di Albola

Caramel Soufflé with Apricots and Brittle Ice Cream
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1er Cru Classé 1997 – Château Suduiraut

GUESTS

Justin Leone

Head Sommelier – Tantris

Kristjan Krolo

Director – Balis

Michele Fiordoliva

Bar Chef – Negroni

Susanne Grill

Event Planner – Sparkling Munich

Iiro Lutter

Sommelier – Geisels Werneckhof

Sergio Artiaco

Owner – Hippocampus

Marco Brussolo

Sommelier and Buyer – Marco Brussolo Wein Import-Export

Elena Martinelli

Owner – Ristorante Martinelli

“It was the first time I have taken part in such a unique event, and with so elite a group: the location was magnificent, the food amazing and the wine selection just perfect! Thank you so very much!”

Elena Martinelli
Owner
Ristorante Martinelli

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DINE

Vilnius

Dine’s menu does not represent a single cuisine or culinary school: here you can find elements of French, Japanese and Italian cuisines, skillfully re-elaborated thanks to the imagination of E. Lapinskas and chef Ž. Laurinenas. Dine also has one of the best wine lists in Lithuania: its international scope and the older vintages on offer will satisfy even the most discriminating customer.

“This unique event was an unforgettable experience and an outstanding evening, with many beautiful wines produced with love and passion. That Albola Acciaiolo is still in my mind: such a rich, aromatic and complex wine, a pure treat to the soul. Salute!.”

Arminas Darasevicius
Head Sommelier
Dine

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Cobia Sashimi with Vanilla Salt and
Coriander Mayonnaise
•••
Aquilis Sauvignon Blanc 2015 – Tenuta Ca’ Bolani

Reserve Graves Blanc 2015 – Thomas Barton

Pigeon Breast with Caramelized Prunes,
Salsify, Broken Rhubarb Gel
•••

Symposio 2012, Feudo Principi di Butera

Haut-Médoc 2012 – Château Liversan

Lightly Salted Beef
with Caper Cream and Truffle Oil
•••

Acciaiolo 2009 – Castello di Albola

Listrac-Médoc 2008 – Château Fonréaud

Grapefruit And Campari Granita

Lamb Chops, Potatoes and Beetroot Purée,
Yellow Beetroots, Demi-glace
•••

Rocca di Montemassi 2010

Saint Estèphe 2008 – Château Lafon Rochet

Honey Cake
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1er Cru Classé 2006 – Château Suduiraut

GUESTS

Arminas Darasevicius

Head sommelier – Dine

Martynas Pravilonis

Head Sommelier – Kempinski Hotel

Narimantas Miežys

Head Sommelier – SOMM

Jolanta Smiciene

Co-Owner – Kempinski Hotel

Jurate Sprindžiunaite

Opinion maker, journalist – Skonis.lt

Redas Norkeliunas

Head Sommelier – Imperial

Ernestas Riešuta

Manager – IDW Esperanza

Tomas Oicenka

Waiter – Dublis

Linas Kuklierius

Sommelier – Bubbles Champagneria

Andrej Anisko

Head Waiter – SOMM

Kristupas Krivickas

Owner – In Vino

“Every STL is a journey of discovery into the rich world of wine, where you check the sensitivity of your taste and add to your sensory library. Castello di Albola’s Vin Santo was the true star, a wine to sip and meditate with for a while.”

Jurate Sprindziunaite
Journalist
Skonis.lt

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VINCENTS

Riga

Since Vincents was founded in 1994, it has become one of the premier gourmet establishments in Eastern Europe. The restaurant offers menus that can be specially designed for any occasion. It maintains a close relationship with many of Latvia’s small-scale organic farmers, from whom it purchases its ingredients directly whenever possible, so the menu changes according to the seasons.

“Tasting wines blind from Tuscany and Bordeaux convinced me once again how surprisingly similar these regions can be. Fine Bordeaux blends from Tuscany show equally generous structure and purity of fruit, with intense but very refined silky tannins and lively, refreshing acidity.”

Raimonds Tomsons
Head Sommelier
Vincents

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Amuse-bouche, Asparagus with
Poached Free-Range Hen’s Egg,
Faroe Islands Cold Smoked Salmon and Hollandaise
•••
Aquilis Sauvignon Blanc 2015 – Tenuta Ca’Bolani

Graves Blanc Réserve 2015 – Thomas Barton

Roast of Segovian Suckling Pig with
Jerusalem Artichokes,
Apple Sauce and Roast Jus
•••

Symposio 2012 -Feudo Principi di Butera

Haut-Médoc 2012 – Château Liversan

«Vincents» Canard à La Presse
•••

Rocca di Montemassi 2010

Saint Estèphe 2008 – Château Lafon Rochet

Vincents’ Artisanal Cheeses
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1999 – Château Rieussec

Eight Texture Amedei Chocolate Sensation
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1er Cru Classé 2005 – Château Suduiraut

GUESTS

Raimonds Tomsons

Head Sommelier – Vincents

Ivo Orlovs

Head Sommelier – Biblioteka Nr.1.

Reinis Sniedze

Head Sommelier – Kolonade

Agnese Meiersone

Head Sommelier – Ferma

Ivars Kalninš

Head Sommelier – Riviera

Anastasija Vinogradova

Head Sommelier – Easy Wine

Krists Freijs

Sommelier – 3 Pavari

Uldis Bruders

Sommelier – 3

Arturs Zinovjevs

Head Sommelier – Giardino

“A truly memorable and educational evening with well-paired food and wines, as well as great professionals who gave their all about wine! The food was absolutely wonderful and the service was excellent. Thank you, Zonin, I’m still enjoying the aftertaste!”

Reinis Sniedze
Head Sommelier
Kolonade

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TANGO

Stavanger

“Rough fine dining” is the experience you can expect at Tango, with a high quality menu based on seasonal local produce. The Chefs are “food geeks”, seeking perfection in everything they do yet keeping it casual, so you will be served a meal that is both visually exciting and tasty. You don’t know what’s on the menu every day: just trust Tango’s professionals to give you the very best, on your plate and in your glass.

“It was a really nice challenge for the chefs to make food to pair with the wines that were presented. It was also a pleasant way to meet our fellow colleagues from the restaurant business in Stavanger. We’ll be more than happy to be hosts another time as well!“

Tommy Oppedal Raanti
Managing Director
Tango

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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White Asparagus, Chicken Demi Glace with Chicken Fat,
Crispy Chicken Skin Crumble, White Asparagus Mayo,
Herb Salad
•••
Sancerre Blanc ‘Thauvenay’ 2015 – Domaine Masson-Blondelet

Aquilis Sauvignon Blanc Friuli Aquileia DOC 2015 – Tenuta Ca’ Bolani

Duck and Heart, Grated Beet and Red Cabbage,
Pickled Beet, Cabbage, Horseradish, Gravy, Puffed
Barley and Mushroom Powder
•••

Saint-Émilion Grand Cru 2000 – Château Barde-Haut

Rocca di Montemassi Toscana IGT 2010 – Rocca di Montemassi

Symposio Sicilia IGT 2012 – Feudo Principi di Butera

Fried hake, Roast and Grated Artichoke,
Beurre blanc with Spills and Fish Stock,
Leek Oil, Grilled Leek, Pea Shoots
•••

Saint-Julien 2001 – Château Léoville Barton

Acciaiolo Toscana IGT 2009 – Castello di Albola

Chocolate Crémeux
with Two Different Chocolates, Toffee Sauce
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1999 – Château Rieussec

GUESTS

Tommy Oppedal Raanti

Managing Director – Tango

Paal Stolt-Pettersen Larsen

Sommelier – Tango

Alexander Geiro

Restaurant Manager – Utstein Kloster

Heidi Friheim

General Manager – Bevaremegvel

Christoffer Ingebretsen

Restaurant Manager – Spiseriet

Emil Heimdal

Sommelier – Spiseriet

Dimitar Dimitri

Restaurant Manager – Hall Toll

Marie Therese Myrruster

Sommelier – Bevaremegvel Bar & Restaurant

“This lunch took me back to my early days as a sommelier, when my friends and I were always tasting blind, pairing food and guessing grapes and origin. It was great to hear my colleagues’ thoughts on the different wines. Your wines really performed well!”

Magnus Lindstrøm
Restaurant and Wine Manager
NB Sørensen Dampskipsexpedisjon

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GUSTAV

Frankfurt

Gustav in Frankfurt’s Westend district offers a new, subtle form of avant-garde: shapes and colors inspired by Bauhaus; unconventional works by young Frankfurt artists; an atmosphere that combines relaxation with intense concentration; and cuisine that dispenses with flashy effects and instead embraces precise craftsmanship, finely harmonized nuances and meticulous attention to detail.

“It was really interesting and fun to work on the right pairings between my food and the wines for this lunch: you can always learn something new!”

Milica Trajkovska
Owner
Gustav

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Dried Peas, Pickled Cucumbers, Yoghurt, Dill, Trout, Kohlrabi, Buttermilk, Sweet Clover
•••
Aquilis 2014 – Tenuta Ca’ Bolani

Sancerre Blanc 2014 – Domaine Vincent Delaporte

Avoy cabbage, Onions, Mushrooms, Semolina
•••

Acciaiolo 2006 – Castello di Albola

Pomerol 2006 – La Fleur de Gay

Rocca di Montemassi 2008

Lamb, Spinach, Sweet cicely, Elderberry Capers
•••

Madiran 2010 – Domaine Pichard

Altemura 2010 – Masseria Altemura

St.Émilion Grand Cru 2010 – La Rose Trimoulet

Parsley root, Dottenfelder-milk, Oats, Apple syrup
•••

Vin Santo 2005 – Castello di Albola

Sauternes 1999 – Château Rieussec

GUESTS

Milica Trajkovska

Owner – Gustav

Mario Tandara

Head Sommelier – Meyers Feinkost

Andreas Stolze

Head Sommelier and Buyer – Wirtshaus zum Neckartal

Richard Damian

Hotel Director and Sommelier – Hockenheimring Motodrom

Andre Grunert

Head Sommelier – Ivory Club

David Wagner

Head Sommelier – Blaues Wasser

Jiannis Litrivis

F&B Director – Marriott

Heiko Stumpfe

Head Sommelier – VaiVai

Jens Holzkämper

Sommelier – Krämer

Ulrich Hintzen

Wine Buyer – Krämer Getränke

“Thank you for a very interesting and educative lunch, shared with great company. It was a surprising experience, tasting iconic labels and comparing our opinions about such amazing food!”

Mario Tandara
Head Sommelier
Meyers Feinkost

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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

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Seared Albacore tuna, Mozzarella di Bufala, Romesco

•••
Prosecco DOC 1821 – Zonin

Campachi Crudo, sustainable caviar, passion fruit vinaigrette

•••

Sancerre 2014 – Domaine Vincente Delaporte

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

Dulcey Chocolate and Banana trilogy

•••

Vin Santo 2005 – Castello di Albola

Sauternes 2005 – Chateau Rieussec

GUESTS

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

Sean Nelson
Sommelier – Vij’s Indian Cuisine

Chris Royal
Wine Buyer – Nook / Tavola group

Dustin Wellwood
Sommelier – Hawksworth

Pino Posteraro
Chef – Cioppino’s

“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

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ROUGE

ROUGE RESTAURANT

Calgary

Local seasonal foods and avors 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

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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White Asparagus Velouté, Poached White Asparagus, Sauce Gribiche, Caviar

•••
Zonin Prosecco 1821

Pan Seared Organic Ocean Rock Fish, Coconut Curry Broth, Pickled Bok Choy, Shiitake Mushrooms

•••

Sancerre 2014 – Domaine Vincente Delaporte

Aquilis 2012 – Ca’ Bolani

Smoked 4K Farms Pork Shoulder Ravioli, Spruce Shoots, Cured Egg

•••

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 2005 – Chateau Rieussec

GUESTS

Juri Brattšik

Head Sommelier – Tchaikovsky

Heiko Hiller

Head Sommelier – Musu

Kaul Jõul

Sommelier – NOA

Natalja Kudinova

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 Tohver

Sommelier – Fabrik

“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

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PANACHE

LE 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

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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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

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

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

Two medlar dishes, pain de Gênes, basil and almond cream

•••

Vin Santo 2005 – Castello di Albola

Sauternes 2002 – Château Suduiraut

GUESTS

Yann Bouchard
Sommelier – Le Panache

Nicola Cortina
Owner – Ristorante Michelangelo

Marc Drouin
Sommelier – Toast

Etienne Genest
Chef de Rang – Laurie Raphaël

Martin Gosselin
Director – La Fenouillière

Christophe Mertz
Sommelier – Restaurant Le Ciel

Benoit Tmutier
Sommelier – Le Panache

Martin Trudel
Manager – 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

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XO

XO LE RESTAURANT

Montreal

Xo Le Restaurant displays all the charms of an establishment characterized by re nement 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 nest 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

David and Goliath

The Italian and French wine traditions: an historic challange

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Scallop Tartare, Crème Fraîche, Radish, Clementine
•••

Blanc Fumé de Pouilly 2013 – Domaine Louis-Benjamin Dagueneau

Aquilis 2012 – Ca’ Bolani

Boudin noir, Braised Beetroot, Purée of Pear with Port, Horns of Plenty
•••

Acciaiolo 2009 – Castello di Albola

essac-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 5e cru classé

Rocca di Montemassi 2010

Domaine de Trévallon 2012

Chocolate, Almond, Apricot, Coconut Sorbet
•••

Vin Santo 2005 – Castello di Albola

Sauternes 2002 – Château Suduiraut

GUESTS

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

Martin Lefebvre

sommelier XO

“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

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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.

Samantha Rahn

Wine Director

Araxi

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Holliewood Satori Oysters + Caviar

Farm Direct Oysters Topped with Northern Divine Caviar

•••
Prosecco 1821 – Zonin

Hot Smoked Steelhead + Dungeness Crab

Lois Lake Steelhead with Tofino Crab Salad and Radish Citrus Gel, Cilantro Sprouts and Crab Tempura

•••

Sancerre 2014 – Domaine Vincente Delaporte

Aquilis 2014 – Ca’ Bolani

Slow Cooked Venison Ravioli

Seared Quebec Foie Gras and Parsley Root Puree

Crisp Sunchoke and Pear Chips

•••

Acciaiolo 2011- Castello di Albola

La Rose Trimoulet 2010 – Saint Emilion Grand Cru

La Fleur de Ga 2006 – Pomerol

Duo of Waygu Beef Roasted Fillet and Red Wine Braised Cheek with Pemberton Beets North Arm Farm Salsify And Cronses

•••

Rocca di Montemassi 2012
Symposio 2012 – Feudo Principi di Butera
Cuvee Aimé Madiran 2010 – Doaine Pichard

Okanagan Pear + Vanilla Cheesecake

Biscotti Crust with Spiced Crème Fraiche Ice Cream

•••

Vin Santo 2005 – Castello di Albola

Sauterne 1999 – Chateau Ruissec Petite Fours

GUESTS

Samantha Rahn
Head Sommelier – Araxi Restaurant

Darin Newton
Asst. Sommelier – Araxi Restaurant

Claudie Simmard
Head Sommelier – Hy’s Steakhouse Whistler

Daniel Liddy
Head Sommelier/Wine educator – Four Seasons Hotel Whistler

Albert Kirby
Director of Banquests – Four Seasons Hotel Whistler

Daniel Robitaille
Assistant Sommelier – Bearfoot Bistro

Michael Kompass
Sommelier/Buyer/Media – Blackcomb Liquor Store/Pique Whistler Magazine

Diana Claxton
Sommelier – BLVD Restaurant Vancouver

“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 Whistlers

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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 speci c ingredients, countries or locations, but rather focused on creating an equal experience to all vege, seafood and meat lovers.

“An unexpected, unique and also fun experience. The biggest surprise, and my favorite of the evening, was the Acciaiolo from Chianti Classico, which proved once again that Italian wines do indeed have great potential.”

Martti Siimann

Owner

NOA

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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LEEK

Herring Roe / Hollandaise

•••
Sancerre 2014 – J.Moreau & Fils

Aquilis 2014 – Ca’ Bolani

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 1er Grand Cru Classe 2006 – Chateau Suduiraut

GUESTS

Martti Siimann
Owner – NOA Restaurant

Mattias Põld
Sommelier – NOA Restaurant

Kaul Jõul
Sommelier – NOA Restaurant

Raimo Huberg
Restaurant Manager – Tuljak restaurant

Ketri Leis
Sommelier – Leib Resto & Aed

Imre Uussaar
Head Sommelier – Dominic restaurant

Kristjan Markii
Wine Consultant – Markii Koolitused Oü

Jüri Vital
Head Sommelier – Horisont Restaurant

Juri Brattšik
Head Sommelier – Tchaikovsky Restaurant

Tarvo Sarapuu
Head Sommelier – Trühvel restaurant

Natalja Kudinova
Sommelier – Art Priori Restaurant

Mibbail Laurand
Restaurant Manager – Enzo Restaurant

Alena Oja
Restaurant Manager – Truffe Restaurant

Ketlin Pekko
Chef de Cuisine – Antonius Restaurant

Verni Loodmaa
Director – Polpo Restaurant

“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 Director

Markii Koolitused OÜ

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THÖRNSTRÖMS KÖK

Thörnströms KÖK

Göteborg

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 the wines from Italy and France together blind. The best combination and the wine that transformed the dish most of all was the Aquilis together with the pickled mackerel.”

Peter Hallden

Head Sommelier

Thörnströms Kok

FIFTY SHADES OF TUSCANY

Confronti e diversità di due terre Toscane

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Sour Pickled Mackerel with Leeks, Chicken Skin and Chicken Emulsion

•••

Sancerre 2014 – Domaine Vincent Delaporte

Aquilis 2014 – Ca’ Bolani

Lamb with Celeriac, Beets, Browned Butter and Dill

•••

Acciaiolo 2011 – Castello di Albola

La Rose Trimoulet 2010 -Saint Emilion Grand Cru

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

La Fleur de Gay 2006 – Pomerol

Cuvée Aimé 2010 – Doaine Pichard (Madiran)

Variety of Apples with Almond, Caramel and Vanilla Ice Cream

•••

Vin Santo 2005 – Castello di Albola

Sauterne 1999 – Chateau Ruissec

GUESTS

Peter Hallden

Head Sommelier – Thorn Stroms Kok

Rolf Olofsson

Owner – Barrique Winebar

Katarina Alvin

Journalist – Frilans

Daniel Gremlin

Owner – Somm

Niclas Robertsson

Owner – Pio CC

Andreas Hiller

Sommelier – Gothia Towers

Fredrik Hjalmarsson

Restaurant Manager – Br Olssons Elektriska

Johan Stigsson

Restaurant Manager – Magnus & Magnus

“Rocca di Montemassi 2012 always satisfies my palate: smooth, with character, intense, fresh fruit in perfect balance, spicy notes and a long finish. It left a smile on my face. “

Katarina Alwin Nyström

Freelance Journalist

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VILLA PRINCIPE LEOPOLDO

Lugano

The splendid setting of the Hotel Villa Principe Leopoldo in Lugano offers creative, well thought-out dishes paired with exciting beverages, maximizing and allowing for the perfect taste experience.

Gustav Trägårdh, Sweden’s Chef of the year for 2010, presents both classic and innovative dishes, primarily based on fish and shellfish.

“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

DAVID & GOLIATH

The Italian and French wine traditions: an historic challenge

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Salad of Lobster, Avocado and Puntarelle Chicory with Burrata Cheese

•••

Sancerre 2014 – Domaine Vincent Delaporte

Pearls of Carnaroli Rice Creamed with Saffron, Chanterelle Mushrooms and Lamb Sausage

•••

Acciaiolo 2011 – Castello di Albola

La Rose Trimoulet 2010 -Saint Emilion Grand Cru

La Fleur de Ga 2006 – Pomerol

Roast Venison Steak with Myrtle

•••

Rocca di Montemassi 2012

Symposio 2011 – Feudo Principi di Butera

Cuvée Aimé 2010 – Domaine Pichard (Madiran)

Sweet Variations on the Theme of Chestnuts

•••

Vin Santo 2005 – Castello di Albola

Sauterne 1999 – Chateau Ruissec

Guests

Gabriele Speziale

Head Sommelier – Principe Leopoldo

Simone Ragusa

Sommelier – Hotel lido seegarten

Piero Tenca

Presidente Nazionale ASSP

Emilio del Fante

Sommelier – Hotel Villa Castagnola

Demetrio Lotartaro

Sommelier – Gallo D’Oro

Dario Piccinelli

Sommelier – Locanda Orico

Daniele Quarteri

Restaurant Manager – Seven The Restaurant

Rodolfo Introzzi

Sommelier – Il Bottegone del vino

Simon Gustafsson

Head Sommelier – The Chedi Andermatt

Giuseppe Guida

Bar manager – The Chedi Andermatt

“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.”
Pietro Tenca

National President

Association Suisse des Sommeliers Professional.

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AT.MOSPHERE

Dubai

AT.MOSPHERE is one of the world’s nest luxury dining and lounge experiences. Holder of the Guinness World Record for the Highest Restaurant located on the 122nd 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 great experience. Incredibly amazing!”

Jakob Yamac
Director of F&B Operations
At.mosphere

David and Goliath

The Italian and French wine traditions: an historic challange

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Sashimi Tuna, Horseradish Mustard, Cucumber & Coco Salad
•••
Maxime 2013 – Domaine Vincent Delaporte

Aquilis 2014 – Ca’ Bolani

Green Pea Veloute (V), Sweet Onion Espuma and Organic Maran Egg
•••
Chateau Giscours 2009

Symposio 2011 – Feudo Principi di Butera

Purebred Wagyu Beef Filet, Slow Cook, Bone Marrow, Gnocchi Aged Parmesan, Bordelaise Sauce
•••
Rocca di Montemassi 2010

Acciaiolo 2006 – Castello di Albola

Branaire – Ducru 2006

Lemon, Cremeux, Lime and Meringue
•••
Barsac 2004 – Chateau Doisy Daene

Vin Santo 2004 – Castello di Albola

GUESTS

Jakob Yamac
Director of F&B Operations – At.mospherey

Juan Van Huysteen
Beverage Manager – Jas Hospitality

Olivier Gasselin
Group Sommelier – Hakkasan

Sacha Daniel
Operation Director – Solution Leisure

Garth Beer
Garth Beer

Luca Gagliardi
Outlet Manager – R Trader

Agathe Plantade
Head Sommelier – Coya

Catherine Watkins
Sommelier – Catch

Michal Novak
Head Sommelier – Waldorf Astoria RAK

Paul Mathon
Sommelier – Tre by Roberto Rella

Paolo Pivato
Head Sommelier – Palazzo Versace Dubai

Faizal Farook
Sommelier – The Cut

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

“It was a great and unique experience. Accaiolo as well as Rocca di Montremassi are amazing wines, but my favourite was the 2011 Symposio: an aristocratic Bordeaux blend from Sicily.”

Paolo Pivato
Head Sommelier
Palazzo Versace Dubai

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SOMMET – ALPINA GSTAAD

Gstaad

The Sommet restaurant in the exclusive, luxury, discrete and cosmopolitan Swiss resort, Alpina Gstaad, is one Michelin star and 18/20 Gault Millau. 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 our head sommelier Pierfranco Lavra.

“What a great way to promote Italian wines: comparing, tasting 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

David and Goliath

The Italian and French wine traditions: an historic challange

MENU

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

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

GUESTS

Pierfranco Lavra
Head Sommelier – Alpina Gstadd

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

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SIR KWINTEN

Lennik

The Sir Kwinten wine restaurant is located in Lennik, near Brussels. Its classical cuisine with a modern twist, is based on seasonal ingredients. The atmosphere is casual and relaxed. Guests are welcome to have a quick lunch with a glass of wine, or they can celebrate with a 5-course menu. The wine list is focused on European wines. At Sir Kwinten, food and wine pairings are extremely important and a different wine is usually suggested for each dish.

“It was a pleasure to host such an interesting event where both, the wines from the Zonin family estates and a selection of french wines showed really well in a blind tasting.”

Yanick Dehandschutter
Head Sommelier
Sir Kwinten

David and Goliath

The Italian and French wine traditions: an historic challange

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Langoustine, Fregola, Citrus, Green Herbs
•••
Sancerre 2014 – Domaine Vincent Delaporte
Aquilis 2013 – Tenuta Ca’ Bolani
Le G 2013 – Chateau Guiraud

Lomo Ibérico Portobello, Achel Cheese, Parsnip
•••
Amiral de Beychevelle, Saint-Julien 2009
Rocca di Montemassi 2012
Chateau Beychevelle 2009

Anjou Pigeon, Beetroot, Spicy Potato, Jerusalem Artichoke
•••
Chateau Lagrange 2010
Symposio 2011 – Feudo Principi di Butera
Acciaiolo 2011 – Castello d’Albola

Crêpe Suzette The Classic… Pommes d’Amour Almond, White Chocolate, Apple
•••
Vin Santo 2004 – Castello d’Albola
Sauternes 2003 – Chateau Guiraud

GUESTS

Yanick Dehandschutter
Head Sommelier – Sir Kwinten

Gregory Van Acker
Head Sommelier – De Jonckman

Eric Boschman
Wine Writer

Kristof Uyttendaele
Sommelier – Spaans Dak

Natalie Dillaerts
Sommelier – Spaans Dak

Sarah Lacour
Sommelier – Alexandre

Daniele Sticca
Sommelier – La Cuisine d’un Gourmand

Andy De Brouwer
Head Sommelier – Les Eleveurs

William Wouters
Director – Spirodrome Charleroi

Frédérique de Thibault
Sommelier – Winery

“Acciaiolo 2011 was just heaven on earth. Sir Kwinten cuisine symbolizes a retrieved hedonism.”

Eric Boschman
Wine Writer

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DUCK & WAFFLE

London

Located atop a 40 storey-high skyscraper at 110 Bishopsgate in the City of London, Duck & Waffle is the highest restaurant in the UK. The restaurant’s vibrant atmosphere encourages a convivial experience for guests with its array of dishes designed for sampling and sharing. Duck & Waffle places emphasis on local, rustic, seasonal and sustainable British ingredients, manifested in daily inspirations created from the market’s freshest offerings.

“One of the most interesting and fun lunches I had in 2014. The company along with selection of wines and food were absolutely spot on”

Maurizio Palomba
Head Sommelier
Duck & Waffle

David and Goliath

The Italian and French wine traditions: an historic challange

MENU

Coal Charred Aubergine, Roasted Octopus, Fillet of Angus Beef
•••
Aquilis 2009 – Tenuta Ca’ Bolani
Sancerre Blanc 2012 – Domaine Vincent Delaporte
Château Doisy Daëne Blanc 2012

Smoked Mozzarella, Fillet of Sea Bass, Angus Rib Eye
•••
Rocca di Montemassi 2010 Château Siran 2010
Symposio 2011 – Feudo Principi di Butera

British & European Cheese Board
•••
Acciaiolo 2009 – Castello d’Albola
Chateau Valandraud 2007

Biscuits, Almonds, Fresh Fruit
•••
Vin Santo 2004 – Castello d’Albola
Barsac 2010 – Château Doisy Daëne

GUESTS

Robin Goldsmith
Journalist – The Drinks Business

Vanessa Cinti
Head Sommelier – Cut at 45 Park Lane

Athila Roos
Head Sommelier – The Arts Club

Aristotelis Protopapas
Head Sommelier – The Savoy

Franco Fortunati
Head Sommelier – L’Anima

“This was a truly from the best experiences around food and wine I ever had! The venue was amazing and the wines were outstanding.”

Aristotelis Protopapas
Head Sommelier
The Savoy

LA VILLA LORRAINE

Brussels

Villa Lorraine is the quintessential gastronomic restaurant in Brussels, with a reputation going back to 1953. The amazing talents of Chef Camille Lurkin brought the Villa Lorraine three Michelin stars, which it kept from 1972 to 1984. However, it lost its last remaining star in 2006. In April 2012, Serge Litvine appointed a new chef, Alain Bianchin, who won back an initial star in less than 2 years. Two years later, young Chef Maxime Colin took over and is determined to restore Villa Lorraine to its former glory.

“There were some classic wines and others less known without any ideas of competition among them. The fact to taste them blind allows you to focus on their inner quality and we had good surprises! And also the gathering som- meliers sharing the same passion for food and wine made it very pleasant. It’s been a truly great moment!”

Antoine Lehebel
Head Sommelier
La Villa Lorraine

David and Goliath

The Italian and French wine traditions: an historic challange

MENU

Salmon Tartar with a Dill Crème
•••
Aquilis 2012 – Tenuta Ca’Bolani
Sancerre Blanc 2008 – Domaine Vincent Delaporte
Château Doisy Daëne Blanc 2012

White Meat, Chanterelles and New Potatoes
•••
Rocca di Montemassi 2010
Château Siran 2010
Floridène Rouge Clos de Bots 2010

Small Cheese Board
•••
Acciaiolo 2009 – Castello d’Albola
Chateau Valandraud 2011
Symposio 2011 – Feudo Principi di Butera

Millefeuille of Vanilla with a Scoop of Vanilla Ice Cream
•••
Vin Santo 2004 – Castello d’Albola
Barsac 2010 – Château Doisy Daëne

GUESTS

Antoine Lehebel
Head Sommelier – La Villa Lorraine

Christophe Spinelli
Blogger – Independant Journalist

William Wouters
Restaurant Manager – Spirodrome Charleroi

Nicolas Piolon
Sommelier – Friture René

Cesar Roman
Head Sommelier – Comme Chez Soi

Gontran Buyse
Head Sommelier – Va Doux Vent

Damien Brunet
Chef – Va Doux Vent

Gregory Van Acker
Head Sommelier – De Jonckman

“I was really surprised by the professional way the Themed Lunch was organized. It wasn’t that easy to see the difference between some of the Italian and French wines and I was amazed by the quality in my glasses!”

Gregory Van Acker
Head Sommelier
De Jonckman

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