On the first floor you can dine under Balinese umbrellas, sit next to the statue of Buddha or beside authentic Japanese sake barrels while enjoying Pan-Asian/Peruvian cuisine. The second floor is all about Hollywood, live music and dancing. Here, the menu for a relaxing meal is always European fusion, dominated by Mediterranean cuisine, with fresh fish and seafood every day.

“It was a pleasure tasting such nice wines and spending time with other wine professionals. My favorite pairing was the miso black cod with Chardonnay Feudo Principi di Butera and I also really enjoyed the Rocca di Montemassi 2013!”

Egle Dambrauskaite


Italian winegrowing on both sides of the Atlantic


Egle Dambrauskaite

Owner – Bizarre

Martynas Pravilonis

Head Sommelier – Kempinski Hotel

Narimantas Miežys

Head Sommelier – Somm

Arminas Darasevicius

President Lithiuanian Somm. Association

Jurate Sprindžiunaite

Journalist – Freelance

Ernestas Riešuta

Manager – IDW Esperanza

Silvija Umaraite

Sommelier – Somm

Mindaugas Šiaulys

F&B Director – Courtyard by Marriott Vilnius City Center

Rasa Šnaidariene

Owner – Apvalaus Stalo Klubas

Linas Kuklierius

Manager and Sommelier – Amandus

Audrius Smalenskas

Junior Sommelier – Kempinski Hotel

Simonas Laukaitis

Sommelier – Pacai Hotel

Rytis Grigaitis

Sommelier – St. Germain

Mindaugas Miežys

Sommelier – Somm

One is always very surprised to find Nebbiolo growing outside of Piedmont, because all the books say that this grape variety never produces the same quality anywhere else in the world. The Nebbiolo from Virginia proved books can be wrong sometimes.

Linas Kuklerius




Restaurant Riviera has been created according to the best traditions of Mediterranean cuisine. We have combined Italian, Spanish, French and Greek culinary tastes, but the restaurant serves also the best local and world’s product combinations, which reveal a variety of flavors to be matched to our wine list with more than 450 labels from all around the world.

“It was a great opportunity to get to know wines from both Italy and Virginia. The wines I liked best were the Viognier and Nebbiolo from Barboursville Vineyards, which accompanied the food perfectly! In general, though, all the wines offered their own style and enjoyment.”

Ivars Kalnins
Head Sommelier


Italian winegrowing on both sides of the Atlantic


Ivars Kalninš

Head Sommelier – Riviera

Reinis Sniedze

Sommelier – Biblioteka Nr.1

Janis Kalkis

President – President Latvian Somm. Association

Krists Freijs

Head Sommelier – 3 Pavari

Martinš Terauds

Head Sommelier – Ferma

Raimonds Tomsons

Head Sommelier – Vincents

Lotars Arends

Head Sommelier – 36 Lines

Linda Karpenko

Head Sommelier – Kolonade

Elina Indriksone

Restaurant Manager – 3

Juris Dukalskis

Chef – 3

Dmitrijs Sinkevics

Sommelier – Prego

Maris Rudzitis

Restaurant Manager – Kempinski

Eduards Jakuševskis

Owner – Riviera

I enjoyed every wine and every second of this Sommeliers’ Themed Lunch. My favorite pairing was the Chardonnay flight with layered avocado-mango salad.

Janis Kalkis
Latvian Sommelier Association




Culinary creativity that constantly reinvents itself; open to the world, but rooted in its terroir, with simplicity and respect for its products: eating at Laurie Raphael is eating Quebec. The menu highlights the richness of its terroir and almost everything in the decor was designed by local artisans. A gourmet experience that appeals to all the senses.

“What an amazing experience it was to taste the wines, create dishes to go with them and then share them with our guests: we should do it more often! Thank you, Zonin, for your generosity!

Liette Tremblay
Head Sommelier
Laurie Raphael


Italian winegrowing on both sides of the Atlantic


Liette Tremblay

Head Sommelier – Laurie Raphael

John Jay Edward Gumbley

Buyer – Bord’elle

Rebecca Perez

Founder – Goss Club

Nick De Palma

Chef Owner – Inferno

Louis Jacques Bleau

Head Sommelier – Les Cavistes

Luca Paschina

Winemaker – Barboursville

Hugo Duchesne

Head Sommelier – Le Coureur des Bois

Vianney Godbout

Owner/Sommelier – Chasse Galerie

Patrick Ubalijoro

Head Sommelier – Restaurant Chez Roger

Olivier De Montigny

Owner – La Chronique

Wow! What a fantastic experience pairing food with wines from Italy and Virginia. My taste buds were delighted: I wish the moment could have lasted much longer! I am feeling fortunate and grateful.

Patrick Ubalijoro
General Manager
Chez Roger




We aim to provide our guests with a warm, inviting environment, spectacular menu, and intelligent service: to make every visit memorable. Chambar is an amazing location for the most interesting people and characters of Vancouver to gather and make history. Our ethic is pursuing excellence in everything that we do, with humility. We are proud to deliver the highest quality of service and product.

“It was a pleasure to host the Sommeliers’ Themed Lunch at Chambar Restaurant! What a brilliant way to experience true Italian classics alongside these stand-out Virginian wines. It was an informative and fun day and we were honored to be a part of it.”

Kaela Augustine
Head Sommelier


Italian winegrowing on both sides of the Atlantic


Kaela Augustine

Head Sommelier – Chambar

Kelcie Jones

Assistant Sommelier – Chambar

Jayton James Paul

Assistant Sommelier – Nightingale Restaurant

Todd Prucyk

Assistant Sommelier – Hawksworth

Steve Schmietenknop

Wine Director – Hy’s Steakhouses of Canada

Barbara Philip

Import Wine Purchaser – BC Liquor Stores

Daenna Van Mulligen

Wine Write –

Kristi Linneboe

Assistant Sommelier – L’Abattoir Restaurant

Kieran Fanning

Sommelier – Farmers Apprentice

I was struck by the minerality and fine structure of the wines, particularly the whites. The format of the lunch was excellent: while it was relaxed and intimate, the conversation with Vancouver’s top sommeliers was serious and engaging.

Barbara Philip
Import Wine Purchaser
BC Liquor Stores




Tallinn’s old town restaurant Ribe has been one of the favorite places among local gourmets and visitors to the city since it opened in 2007. Ribe’s tasty, Nordic-styled dishes are made from the freshest local produce and skillfully prepared using the techniques of fine French cuisine. The menu is accompanied by a rich selection of wines and craft beers, including classics as well as more innovative products.

“My favorite wine was the same as when I tasted it back in Italy: Il Solatio. The Virginian Nebbiolo was nice too, but overall I tend to go more for true Italian wines. The STL concept is amazing, because it brings people together and also gives wines a much more personal dimension.”

Tanel Turk
Head Sommelier
The Arts Club

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Tanel Turk

Head Sommelier – Ribe

Kady Kamar

Manager – F&B

Juri Brattšik

Head Sommelier – Tchaikovsky

Antonius Kristjan Markii

President of Estonian Sommelier Association – ESA

Kristjan Peäske

Owner – Leib

Tarvo Sarapuu

Head Sommelier – The Able Butcher

Imre Uussaar

Head Sommelier – Dominic Restaurant

Jüri Viital

Head Sommelier – Horisont Restaurant

Aivar Vipper

F&B – Manager

Tervise Paradiis Ketri Leis

Sommelier – Leib Resto & Aed

Igor Sööt

Opinion Leader – Vin de France

Sander Kink

Sommelier – NOA

Maario Pajumae

Sommelier – UMB Roht

A great location and great wines. It was a lot fun to discover Italian grape varieties and wines from Virginia from the same cultivars!

Peter Brorson
Head Sommelier
Restaurant Ekeberg




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 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 Dubai

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Immacolata Cannavò

Head Sommelier – Hakkasan

Sacha Daniel

Operations Director – Solutions Leisure

Luca Gagliardi

Outlet manager – R Trader

Ananda Kumar Sivalingam

Wine Director – Mayta & Jean Georges

Alexandra Motte

Sommelier – Robertos

Sheldon Rodrigues

Wine Director – Junoon

Rajan Rengaswamy

Beverage Manager – Armani

Ben Cracknell

Head Sommelier – La Cantine du Faubourg


Sommelier – La Serre

Jeandre Du Toit

Head Sommelier – Zuma

Annaelle La Fort

Head Sommelier – LPM

Fernando Teixeira

Sommelier – Marina Social

Meja De Klerk

Head Sommelier – Karma Kafe/ The Atlantic

Leon Tanghe

Head Sommelier – Laluz

Meril Gladson

Sommelier – Catch

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

Immacolata Cannavò
Head Sommelier




The multifaceted venue M venue 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 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
Head Sommelier
M Restaurant

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Andrea Fasan
Head Sommelier – Le Petite Maison

Chris Losh
Editor – Imbibe

Francois Ginther
Wine Director – Partridges

Lee Sharkey
Publisher – Harpers Wine & Spirit

Nobuko Okamura
Head Sommelier/Wine Buyer – Coya

Raphael Tierry
Head Sommelier – Butlers Wharf Chop House

Ruth Sullivan
Journalist – Financial Times

Harry Crowther
Wine Buyer – M Restaurant

Justin Knock
Buying Director(MW) – philglas-swiggot

Andrew Catchpole
Editor – Harmpers wine and spirits

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 wines across the Atlantic to produce a rich, smooth wine, that is familiar and yet has an added twist and richness from Virginia’s terroir makes a really exciting tasting.”

Ruth Sullivan


Financial Times




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 re ects his multicultural background. In his rst 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

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Rene Steindachner
Chef – Alto

Dieter Steup
Managing partner – Bitnc

Gerhard Feldhofer
Sales rep – Del Fabro

Michael Seywald
F&B Manager – Hotel Triest

Stephan Martin
Head Sommelier – Konstantin Filippou

Marco Simonia
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

Wolfgang 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





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 avors. 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

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Teemu Huutanen
Sommelier – OLO

Otto Sovelius
Sommelier – Pastis

Tapeli Lehtonen
Sommelier – Muru

Edmund Liew
Sommelier – Bistro Sinne

Jen-Martin Rossi
Sommelier – Emo

Lennart Sukapää
Owner – Ristorante Gastone

Inga Anttilaa

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






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

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Kent Johansson
Sommelier – Gastrovin

Daniella Lundh
Sommelier – AAgrikultur

Hannes Seeman
Sommelier – Operakällaren

David Svensson
Sommelier – Pubologi

Gustav Hyllienmark
Sommelier – Woodstock

Carl Troedsson
Sommelier – Hantverket

Erik Dahlström
Head Sommelier – Livents Goda

Fredrick Horn
Head Sommelier – Oaxen

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






Ekebergrestauranten is located in the hills just above Oslo, with a stunning view of the inner Oslo fjord, the city and the Operahouse. The cuisine at Ekebergrestauranten is a blend of the modern and the classic. What we offer from day to day will always depend on the availability of ingredients and we never compromise 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

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Thomas Madsen
Sommelier – Restaurant Eestningen

Kenneth Jacobsen
Sommelier – Amerigo Bar&Grill

Thomas Bounias
Head Sommelier – Onda Restaurant

Christian Engfer
Head Sommelier – Grefsenkollen

Fabio Pezzoli
Villa Vest – Villa Vest Paradiso

Costa Roca
Sommelier – Tartufo

Emil Nyquist
Head Sommelier – Theatro Oslo

Espen Dahl
General Manager – Gamle Logen

Randi Haugland
Sommelier – Royal

Malin Myrvold
Sommelier – Royal

Joakim Bojang
Banquet Manager – Ekeberg

“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





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!”

Cesar Roman
Head Sommelier
Le Chalet de la Forêt

Jefferson’s Dream

Italian winegrowing on both sides of the Atlantic


Cesar Roman
Head Sommelier – Le Chalet de la Forêt

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 Selys

Didier Paesmans
Sommelier – Gravenhof

Pascal Dewerie
Owner – Winespot

Fabian Henrion
Sommelier – Ventre Saint Gris

Christophe Spinelli

“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.”

Le Sélys Restaurant