DE VLINDERTUIN

Zuidlaren

In the heart of Zuidlaren is an atmospheric Saxonian farm, standing in a beautiful green spot with a centuries-old oak tree: the restaurant of Jilt & Froukje Cazemier. In this idyllic place, contemporary dishes are prepared with passion. Creativity and tastiness in combination with genuine hospitality make De Vlindertuin a true place to enjoy!

“Amazing that these areas – Puglia and Sicily – give such, fresh, elegant wines! I was particularly impressed by the two styles of Primitivo: Sasseo was mellow and fruity, while the Altemura was powerful yet refined.”

Peter Veen
Head Sommelier
De Vlindertuin

MEDITERRANEAN WINES

The unexpected elegance and freshness of the South of Italy

MENU

Welcome Drink
•••
Oltrenero Cuvée

Coquille St. Jacques,
Chinese Cabbage, Celeriac, Chives, Kohlrabi,
Mussel Sauce, Turbot,
Asparagus,Chervil,Sauce hollandaise, Beurre noisette
•••

Insolia 2016, Feudo Principi di Butera

Fiano 2016, Masseria Altemura

Veal Cheek
Thymus, Black Garlic, Onion, Bay Leaf Sauce
•••

Sasseo 2015, Masseria Altemura

Altemura 2010, Masseria Altemura

Entrecote, Spring Tuber, Fennel,
Smoked Sweet Potato, Peppers Sauce
•••

Symposio 2014, Feudo Principi di Butera

Deliella 2014, Feudo Principi di Butera

Truffle Risotto, Pecorino, Parmesan Mousse,
Espresso and Cocoa Powder
•••

Sanrocco 2000, Feudo Principi di Butera

White Chocolate, Mango, Mandarin,
Lemon and Ginger Ice Cream

GUESTS

Froukje Cazemier

Owner – De Vlindertuin

Hans Wiersum

Sommelier – Wine Bar FC Groningen

Floris Kruijs

F&B Manager – Wine Bar FC Groningen

Jurjen Froling

Owner – Chateauneuf Vastgoed BV

Imogen Westerhof

Owner – Paviljoen Van de Dame

Kerwin Van den Helder

Sommelier – Zusje Van Andre Dokter

Peter Havinga

Manager – Zusje Van Andre Dokter

Berber Oosterhaven

Sommelier – De Lindenhof

Bram Stoverink

Chef De Partie – De Lindenhof

Jeroen Sportel

Chef – Vive La Vie

Yannick Stomp

Sommelier – Vive La Vie

Nick Nijboer

Sommelier – Mr Mofongo Wine Bar

Paola Ubags

Restaurant Manager – Pirandello

“Just “an average Tuesday afternoon”: tasting great Italian wines paired with Michelin star food!”

Imogen Westerhof
Owner
Paviljoen Van De Dame

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COYA

Dubai

Traces of Inca heritage and Latin American lifestyle have made their way to the Middle East, with this award-winning London restaurant brand that has brought an exceptional dining experience to Dubai. The menu at Coya keeps the traditional elements of Peruvian cooking, offering the restaurant’s clientele a feast of that country’s palate-teasing dishes in a relaxed and casual atmosphere, surrounded by vibrant Incan colors.

“My favorite pairing was yellowfin tuna ceviche with Serò, because the freshness and structure of the wine perfectly balanced the spiciness and richness of the dish.”

Agathe Plantade
Head Sommelier
Coya

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Langosta – Rice, lobster, pea shoots Lubina Clásica – Sea bass, red onions, sweet potato, white corn Lubina Chilena – Chilean sea bass, aji Amarillo Brócoli – Sprouting broccoli, chilli garlic butter, sesame seeds

•••
Fiano 2014 – Masseria Altermura

Insolia 2014 – Principi di Butera

Serò 2014 – Principi di Butera

Anticuchos de Pollo – Chicken, aji amarillo, garlic Pulpo al Olivo – Josper octopus, Peruvian olives Salmón Nikkei – Salmon, celery juice, ginger, daikon, wasabi tobiko Tiradito de Serviola – Amberjack, dashi, truffle oil, chives

•••

Sasseo 2014 – Masseria Altermura

Deliella 2014 – Principi di Butera

Deliella 2008 – Principi di Butera

Atún Chifa – Yellowfin tuna, soy, sesame seeds, shrimp cracker Lomo de Res (from Menu de la Casa) – Josper ribeye, chimichurri, aji rocoto salsa Anticuchos de Setas – Forest mushrooms, aji panca, parsley Remolacha y Queso de Cabra – Golden beets, aji amarillo, goat cheese, hazelnuts Solomillo de Res -Spicy beef fillet, crispy shallot, garlic

•••

Symposio 2012 – Principi di Butera

Symposio 2010 – Principi di Butera

Altemura di Altemura 2010

Sanrocco 2000 – Principi di Butera

Chicha Morada – Peruvian purple corn colada, passion fruit and strawberry, orange shortbread Sundae de Maíz – Corn sundae, sweet corn ice cream, popcorn Ganache de Caramelo – Salted caramel ganache, raspberry sorbet, candied orange

•••

Rosamaro – Masseria Altermura

GUEST

Agathe Plantade
Head Sommelier – Coya

Juan Van Huyssteen
Beverage Manager – Marriot City Walk

Olivier Gasselin
Group Head Sommelier – Hakkasan

Sacha Daniel
Operations Director – Solutions Leisure

Garth Beer
Wine Consultant – Gates Hospitality

Luca Gagliardi
General Manager – R Trader

Milos
Sommelier – Mayta

Aziz Hathout
Head Sommelier – Bagatelle

Paul Mathon
Sommelier – Tre by Roberto Rella

Faizal Farook
Beverage Manager – Atmosphere

Siv Anne Boyum
Sommelier – Vinhuset

Anea Lazaroni
Sommelier – La Serre

“Beautifully elegant, with notes of sweet lemon curd, exotic fruits and a gentle touch of vanilla spice from the old 25hl barrel… just delicious!”

Garth Beer
Wine Consultant
Gates Hospitality

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LA SERRE

Dubai

Encased in a beautiful two-storey glass facade, La Serre consists of a traditional Parisian boulangerie on the ground floor and a bistro on the first floor. Combining the charm of a Parisian street café with the electricity of a Downtown Dubai hotspot, La Serre Boulangerie is a neighbourhood hub which hums from sunrise to late evening. A grandiose staircase leads up to the La Serre’s pieć e de resistance: the Chef’s Table. Here guests have an intimate insight into the electric buzz and theatre of the kitchen.

“It brought back memories of my visit to Masseria Altemura in Puglia an the tasting of wines from that beautiful area. It is amazing how the wines characters transform depending on the milieu in which they are savored.”

Sandrella El Hayek
General Manager
La Serre

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Rosamaro Spumante – Masseria Altemura

Onion Tart, Burrata with Tomatoes, La Serre Sea Bream Ceviche with Apple Watermelon with Feta and Basil Tuna Carpaccio with Citrus Dressing Mackerel with Green Chilli and Rosemary
•••
Fiano 2013 – Masseria Altermura
Insolia 2013 – Principi di Butera

Lobster Linguini, Grilled Veal Chop 50-hours cooked Beef Short Rib with Sweet Onion Whole Roasted Chicken, Foie Gras and Truffle, Sauce Ratatouille, Green Beans, Potato Gratin, Sauteed Spinach
•••
Deliella 2008 – Principi di Butera
Sasseo 2012 – Masseria Altemura
Symposio 2010 – Principi di Butera

Popelini Selection, Warm Chocolate Mousse with Malt Ice-Cream Salted Caramel Tart
•••
Altemura 2010 – Masseria Altemura
Sanrocco 2000 – Principi di Butera

GUEST

Sandrella El Hayek
General Manager – La Serre

Juan Van Huyssteen
Head Sommelier – Qbara

Matthew Brown
Sommelier – Conrad

Bahaa Hariri
Assistant Beverage M. – Emirates Towers

Jane Nedanoski
Sommelier – Hilton

Davide Berube
Sommelier – Armani

Gabriel Belanger
Sommelier – Armani

Venkat Sundaram
Assistant Head Sommelier – Burj al Arab

Jeandre Du Toit
Head Sommelier – La Serre

Michal Novak
Head Sommelier – Waldorfastoria

Ben Cracknell
Assistant Sommelier – La Serre

David Berube
Sommelier – Atmosphere

“My favourite wine was the delicate and structured Sasseo. I was speechless when it was paired with the 50-hours cooked beef short rib.”

Venkat Sundaram
Assistant Head Sommelier
Burj al Arab

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RITZ CARLTON’S MAISON BOULUD

Montreal

Acclaimed Chef Daniel Boulud’s “Maison Boulud” restaurant puts a modern spin on French culinary tradition with a particular focus on local ingredients and artisanal Québécois products. The chic and elegant restaurant features an outdoor dining area overlooking a beautifully-manicured garden in the summer months, and a 46-seat glass greenhouse opening off the main dining room during the winter.

“We had the chance to discover some sparkling, white and red wines from Puglia and Sicily. The blind tasting format was perfect, creating an interactive atmosphere with lots of relevant debate.”

Isabel Bordeleau
Head Sommelier
Ritz Carlton’s Maison Boulud

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Alaska Crab “Guédille”
•••
Rosamaro Spumante – Masseria Altemura

Octopus Carpaccio, Capers, Almonds, Parsley and Black Olives
•••
Fiano 2013 – Masseria Altemura
Insolia 2013 – Feudo Principi di Butera

Marinated Buffalo Carpaccio, Maïtaké Mushroom Tempura and Burgundy Truffle and Buckthorn Berries
•••
Sasseo 2012 – Masseria Altemura
Symposio 2010 – Feudo Principi di Butera

Braised Venison Ravioli Marrow Bone Jus, Tomatoes, Pecorino

•••
Altemura 2010 – Masseria Altemura
Deliella 2008 – Feudo Principi di Butera

Old Mimolette and Mosto Cotto
•••
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Isabelle Bordeleau
Head Sommelier – Ritz Carlton’s Maison Boulud

Guillaume Plante
Sommelier Le Local

Mathieu st-Onge
Sommelier – Queue de Cheval

Christophe Bourrat
Sommelier – Golf Laval sur le Lac

Simon Bergeron
Sommelier – Poivre Noir

Louis-Jaques Bleau
Sommelier – Les Cavistes

David Goirand
Sommelier – Verses

Dave Tremblay
Wine Advisor

“The blind tasting allowed me to sharpen my senses and to learn more about fascinating grape varieties from Italy.”

Louis-Jacques Bleau
Sommelier
Les Cavistes

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VESTIBÜL

Vienna

The restaurant takes its name from its location in the imposing entrance halls of Vienna’s celebrated Burgtheater, where the historical setting combines with culinary excellence to create an elegant and inimitable atmosphere. Chef Christian Domschitz and his team give traditional cuisine a contemporary twist, using almost exclusively Austrian and organic produce. The restaurant also has an impressive list of wines, many of which are available in magnums.

“From the spumante to complex white wines and full-bodied reds, the sun of Southern Italy was always present and influenced the wines harmonically. I loved the comparative tasting between Puglian and Sicilian varieties.”

Anna Wallisch
Head Sommelier
Vestibül

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Marinated Char with Peach Chutney, Cress-foam & Brioche
•••
Rosamaro Spumante – Masseria Altemura

Fennel Hearts on Orange Sauce & in Lobster-Butter tempered Lobster Pieces with Roasted Sunflower Seeds, Fennel Seeds & “Izbor Extravergine” Meneghetti
•••
Fiano 2013 – Masseria Altermura
Insolia 2013 – Feudo Principi di Butera

Tenderloins of Lamb with Chicory & White Beans
•••
Deliella 2008 – Feudo Principi di Butera
Symposio 2010 – Feudo Principi di Butera
Altemura 2011 – Masseria Altemura

Baked Chocolate Mousse with Blackberries, Dates & Lavender-sorbet
•••
Sasseo 2012 – Masseria Altemura
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Manfred Legl
Sommelier – Hotel Imperial

Max Molnar
Sommelier – Motto am Fluss

Michael Seywald
Sommelier – Hotel Triest

Thomas Grund
Sommelier – Yohm

Alexander Herwel
Sommelier – Meinl am Graben

Josef Schuster
Sommelier – Del Fabro

Thomas Köberl
Sommelier – Del Fabro

Christian Ebner
Sommelier – Hotel Grafengut

Herbert Umlauft
Journalist – Hotel&Gastro Styles

Roland Graf
Journalist – Wiener

“Which vintage? Yes, that elegant “Fiano” was a 2013! And, besides, a perfect match with fennel.”

Roland Graf
Journalist
Wiener

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RAGU

Helsinki

Ragu Restaurant is an oasis of peace and tranquility in the bustling center
of Helsinki. Be inspired by the purity and inventiveness of Scandinavian cuisine. A passion for Italian food traditions and wine, merged with the best locally produced ingredients, has inspired Chefs Antti Asujamaa and Erno Kemi to create a menu that shows off the best of both culinary worlds.

“This was a very interesting project because we are always thinking abaut how to pair all our beautiful dishes with equally beautiful wines in a way that is respectful to both.”

Riia Manninen
Head Sommelier
Ragu

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Oyster with Raspberry Vinaigrette
•••
Rosamaro Spumante – Masseria Altemura

Fennel Soup with Arctic Char and Dill
•••
Insolia 2013 – Feudo Principi di Butera
Fiano 2013 – Masseria Altermura

Beef Carpaccio with Balsamic Vinegar and Ceps
•••
Sasseo 2012 – Masseria Altermura
Symposio 2010 – Feudo Principi di Butera

Braised Pork Cheeks with Pecorino Polenta
•••
Altemura 2010 – Masseria Altermura
Deliella 2008 – Feudo Principi di Butera

Milk Chocolate, Liquorice and Raspberry Mousse
•••
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Katja Nykänen
Managing Editor – Shaker

Annika Niemonen
Restaurant Manager – Tony s Deli

Timo Hannula
Restaurant Manager – Demo

Jouni Olkkonen
Head Sommelier – BW Restaurants

Arto Koskelo
Blogger – Viinipiru

Marko Pankakoski
Sommelier – Lusikka

Sari Siren
Wine Writer – Winestudio, Koti&Keittiö

Miro Kurvinen
CEO – Kokkikoulu Espa

Jari Lampen
Editor in Chief – Aromi & Avec

Jussi-Petteri Väänänen
Wine Educator – PRF

“Deliella 2008 was the greatest pair for slightly smoked braised pork cheeks with polenta. The smooth structure of the meat and the lingering finish of the wine made a beautiful duet together.”

Jari Lampen
Editor in Chief
Aromi & Avec

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ONDA

Oslo

Onda is an elegant restaurant located on Aker Brygge, which focuses on both delicious seafood and exciting meat dishes, against a backdrop of inspiring architecture and the best views in Oslo. The Onda Restaurant is an ideal choice for eating meals with friends and business acquaintances, or when you have something special to celebrate.

“A different approach to wine tasting and food pairing made this Sommeliers’ Themed Lunch a unique experience. Indeed, we forget all too often that there are so many fantastic wines outside the big appellations.”

Thomas Bounias
Head Sommelier
Onda

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Rosamaro Spumante – Masseria Altemura

Salad with Seafood, Mango, Avocado and Mayonnaise
•••
Fiano 2013 – Masseria Altermura
Insolia 2013 – Feudo Principi di Butera

Braised Shoulder of Lamb from Solun and Bean Cassoulet
•••
Deliella 2008 – Feudo Principi di Butera
Sasseo 2012 – Masseria Altemura
Acciaiolo 2001 – Castello d’Albola

Norwegian Cheeses with Nut Bread and Marmalade
•••
Symposio 2010 – Feudo Principi di Butera
Altemura 2010 – Masseria Altemura
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Johnny Steen
G.M. – Villa Paradiso

Analiza Jensen
Journalist – Feelgood Magazine/Lizas Matverden

Terje Bruun
CEO and Journalist – Global Wines

Åsa Lindblom
Sommelier – Champagneria Oslo

Ingvild Haraldsen
Manager – Salt & Pepper

Stefan Morak
G.M. – Salt & Pepper

Thomas Bounias
Head Sommelier – Onda

Claes Eking
Restaurant Manager – Brasseriet

Jørn Bonnier
Sommelier – Champagneria

Vibeke Steinheim
Sommelier – Champagneria Mathallen

Fabio Pezzoli
Restaurant Manager – Onda

“Interesting lunch with educational information about lovely Puglian and Sicilian wines.”

Analiza Jensen
Journalist
Feelgood Magazine/Lizas Matverden

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FEM SMÅ HUS

Stockholm

Fem Små Hus – which means Five Small Houses – is located in the heart of Stockholm’s Old Town. This first-class restaurant offers guests traditional Swedish cuisine with a French influence, served in a stunning historic setting. The restaurant is housed in nine beautiful vaulted cellars that extend under five houses on Nygran̈d.
There’s been a restaurant here since the 17th century, when a woman named Anna Lindberg opened her business.

”The tasting was an opportunity for us to try excellent wines, some of which were new wine to us, and see how well they suited our Swedish products.”

Niclas Lindfors
Restaurant Manager
Fem Små Hus

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Parmesan Pannacotta Balsamic Cooked Raisins Cured Moose with Ruccola Cremé and Havtorn’s Vinaigrette
•••
Rosamaro Spumante – Masseria Altemura

Artichoke Soup with Shellfish Tartar
•••
Fiano 2013 – Masseria Altermura

Lobster Soup
•••
Insolia 2013 – Feudo Principi di Butera

Glazed Rack of Lamb with Lemon Butter Sauce served with Potatoes and Mozzarella Crockett
•••
Symposio 2010 – Feudo Principi di Butera

Reindeer Fillet with Marsala Sauce, Stewed Mushrooms and Cranberries served with Parsley Jerotspuréin. Västerbotten Basket
•••
Deliella 2008 – Feudo Principi di Butera
Altemura 2010 – Masseria Altemura

Licorice and Chocolate Dessert with Salt Baked Figs
•••
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Ann Fogelberg
Journalist – Gate Report, Vinguiden

Maya Samuelsson
Sommelier – Vinkällan

Peter Månsson
Sommelier – Fem Små Hus

Niclas Lindfors
Sommelier – Fem Små Hus

Lotta Röberg
Head Sommelier – Nybrogatan 38

Anne Hedlund
Sommelier – Fågelbro Krog

Carina Viklund-Vesanen
Head Sommelier – Restaurang Himlen

Anders Kjellberg
Journalist – Munskänkarna

Meritxell Falgueras
Journalist – La Vanguardia

“The pairings of food and wine were fantastic. Even the wines by themselves were very good and tasty.”

Ann Fogelberg
Journalist
Gate Report, Vinguiden

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HAWKSWORTH

Vancouver

A celebration of Vancouver’s cultural diversity and natural environment, Hawksworth Restaurant showcases the ingredient-led, contemporary cuisine that has become Chef David Hawksworth’s trademark. Three-time winner of Vancouver Magazine’s Best Upscale Restaurant Award, the Hawksworth is open throughout the day, offering a glamorous and elegant yet relaxed and welcoming ambience, as well as warm and attentive service.

“It was really interesting to see the diversity and style of wine coming from Puglia and Sicily. The ripeness of the fruit, the silky tanning and the robust rusty dark fruit flavor from Nero d’Avola worked really well. The highlight of the lunch for me was the matching of the Morel Agnolotti mushrooms with the Sasseo and Deliella.”

Bryant Mao
Wine Director
Hawksworth

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Dungeness Crab Salad, English Pea
•••
Fiano 2013 – Masseria Altermura
Insolia 2013 – Feudo Principi di Butera

Morel Mushroom Agnolotti, Charred Shallot, Burnt Hay Beurre Blanc
•••
Sasseo 2013 – Masseria Altemura
Deliella 2008 – Feudo Principi di Butera

Confit Lamb Neck Press, Celeriac Puree, Wild Rice, Cherry
•••
Altemura 2010 – Masseria Altemura
Symposio 2010 – Feudo Principi di Butera

Aged Parmesan, Fig, Black Pepper
•••
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Bryant Mao
Wine Director & Head Sommelier – Hawksworth

Chris Royal
Sommelier – Nook

Darin Newton
Sommelier – Rimrock Whistler

Terry Threlfall
Sommelier – La Pentola / La Quercia

Robert Herman
Sommelier – L’Abattoir

Jill Spoor
Sommelier – Fairmont Pacific Rim

Melanie Gravel
Sommelier – Nicli

Jamie Lauder
Sommelier – Cincin

Jason Yamasaki
Sommelier – Chambar

Dustin Wellwood
Sommelier – Hawksworth

“Southern sun and soil make wines that have a special something you can’t quite put your finger on.”

Jill Spoor
Sommelier
Fairmont Pacific Rim

TCHAIKOVSKY

Tallinn

The fusion of Russian and French cuisines can be fully enjoyed at Tchaikovsky, where the recipes of forgotten masters and an outstanding atmoshpere make dining a unique experience. Chef Vladislav Djatsuk has made this into one of Estonia’s premium restaurants, and the finest in Tallinn. The latest additions to the restaurant’s accolades are the 2013 Silverspoon Awards – “Best Restaurant”, “Best Gourmet Restaurant” and “Best Hotel Restaurant”.

“The tasting offered many exciting moments! The Rosamaro was an exciting discovery to complement our summer season! We tasted rather young vintages, they have a nice potential but offer interesting pairing opportunities already now. The Primitivo “Altemura” is an excellent ambassador for the Puglia region!”

Tarvo Sarapuu
Head Sommelier
Tchaikovsky

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Lightly Marinated Salmon, Pear and Baked Plum Tomato Tuna Sashimi with White Fish Roe, Marinated Fennel and Avocado Cream
•••
Rosamaro Spumante – Masseria Altemura

Roasted Sturgeon with Sweet Pepper Ragout and Tomatoes-bisque Sauce
•••
Fiano 2013 – Masseria Altermura
Insolia 2013 – Feudo Principi di Butera

Roasted Beef Fillet with Baked Eggplant and Thyme-red Wine Sauce
•••
Sasseo 2012 – Masseria Altemura Symposio 2010 – Feudo Principi di Butera

Old Cheese and Blackberry Chutney Chocolate, Chocolate, Chocolate…
•••
Altemura 2010 – Masseria Altemura
Deliella 2008 – Feudo Principi di Butera
San Rocco 2000 – Feudo Principi di Butera

GUESTS

Kristjan Markii
Estonian Best Sommelier 2013

Tanel Eigi
Journalist – VINE Magazine

Imre Uussaar
Head Sommelier – Dominic

Tarvo Sarapuu
Head Sommelier – Tchaikovsky

Juri Bratchik
Sommelier – Tchaikovsky

Kristel Nõmmik
President of Estonian Somm. Assoc

Olga Kluge
F&B Manager – Gianni

Kalle Müller
Eesti Ekspress magazine

“It was really interesting to see how the wines from Southern Italy are perfect for accompanying top-class food.”

Kristjan Markii
Estonian Best Sommelier 2013

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PAZZO

Antwerp

The internationally oriented wine restaurant, Pazzo, is located in a converted warehouse between Antwerp’s historic city centre and the port. Just as the port of Antwerp receives goods from all around the globe, the restaurant, too, is open to a diversity of culinary influences. With its understated and simple contemporary design, Pazzo has created an atmosphere that makes everyone feel at home.

“The wines of Southern Italy may not have the prestige of its northern counterparts, but so many of them are such a joy to drink. It’s a great place to explore wines with unique flavors and characteristics.”

Tom d’Hooghe
Owner
Pazzo

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Sashimi of Mackerel, Mousseline of Green Apple, Japanese Vinaigrette
•••
Insolia 2012 – Feudo Principi di Butera

Risotto with Wild Mushrooms
•••
Sasseo 2011 – Masseria Altemura
Deliella 2011- Feudo Principi di Butera

Filet of Pheasant, Crushed Potatoes with Tartufata, Light Sauce
•••
Altemura 2011 – Masseria Altemura
Deliella 2008 – Feudo Principi di Butera

3 Different Cheeses
•••
Altemura 2010 – Masseria Altemura
Deliella 2006 – Feudo Principi di Butera
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Sepideh Sedaghatnia
Head Sommelier – ‘t Zilte

César Roman
Head Sommelier – Comme Chez Soi

Yanick Dehandschutter
Head Sommelier – Sir Kwinten

Kris Lismont
Head Sommelier – Mondevino

Jan Rots
Head Sommelier – Brasserie Latem

William Wouters
Sommelier – Comme Chez Soi

Luc Dickens
Head Sommelier – De Schone Van Boskoop

Serge Verboven
Head Sommelier – De Loberge

Dirk Rodriguez
Journalist – Vino Magazine

Christophe Spinelli
Blogger – Dolce Vita

“Very surprising to have had such a nice blind tasting with old vintages. Great place, great food, great wines!”

Yanick Dehandschutter
Head Sommelier
Sir Kwinten

SONNENBERG

Sonnenberg

Zurich

Located above Zürich and surrounded by beautiful vineyards and woodland, the Sonnenberg Restaurant offers fascinating views of the city, the lake and the Alps. The a-̀la-carte restaurant has 120 seats and a spacious terrace. Using only the freshest local products carefully prepared with passion, Jacky Donatz and his dedicated team allow guests to enjoy modern cuisine with an Italian touch, accompanied by world-class wines.

“This event was unique and interesting and we had the opportunity to philosophize about food and wine and meet interesting people. It is always incredible how the taste of the food can change with a drop of wine. Therefore, every dish needs the matching wine to get the full taste. I love to get that work.”

Jacky Donatz
Chef
Sonnenberg

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Melon Soup with Culatello Crostini See Urchin, Fried Sardella, Shot of Tomato and Ginger
•••
Rosamaro Spumante – Masseria Altemura

Roasted Lake Trout Cucumber
•••
Insolia 2013 – Feudo Principi di Butera
Fiano 2013 – Masseria Altermura

Beef Carpaccio Porcini Reggiano
•••
Sasseo 2012 – Masseria Altermura
Symposio 2010 – Feudo Principi di Butera

Veal Cutlet from Grisons Beef Eggplant with Thyme Polenta
•••
Altemura 2010 – Masseria Altermura
Deliella 2008 – Feudo Principi di Butera

Cherry Pistachio Chocolate
•••
Sanrocco 2000 – Feudo Prinicpi di Butera

GUESTS

Jean Francois Guyard
Journalist – Vinifera – Mundi

H. Elias Fröhlich
Media – FIFA Youth Cup

Salvatore Dolce
Chef de Service – Al Giardino

Daniel Essmann
Sommelier – EssmannWeinhandler

Rico Decarolis
Sommelier – La Terra del Buon Gusto

Remo Burkart
Director – Sommelier – F&b Management Group

Daniel Jürhs
Sommelier – Aura

Max Ballosch
Sommelier – Taos

Jeannette Neubauer
Sommelier – Sonnenberg

Stephanie
Leiter Einkauf / Anlassverkauf – Hotel Glarnischhof

Elias Froehlich
Journalist – FIFA Youth Eup

Jacky Donatz
Chef – FIFA

“The wines and the food of Jacky Donatz showed an excellent harmony. The Primitivo Altemura 2010 a perfect wine.”

H. Elias Fröhlich
Media
FIFA Youth Cup

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L’ANIMA

London

L’Anima, London’s award-winning Italian restaurant in the heart of the City, offers the finest of contemporary Italian cooking in surroundings nothing short of sheer elegance. Translated, L’Anima is Italian for soul. This essence has been incorporated in every detail of this charming and sophisticated restaurant; from Francesco Mazzei’s creative Italian menus and selected wine list to the inviting interiors, providing a comfortable, intimate and memorable experience.

“It was our pleasure to host such an interesting theme and we had great fun. The showcased wines were both delicious and soulful, in true Southern Italian style. My favourite was certainly the Insolia which is now featured in our Sommelier Selection.”

Alessandro Bianchini
Restaurant Manager
L’Anima

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Spicy Hand-Picked Crab with Green Apple & Fresh Leaves
•••
Rosamaro Spumante – Masseria Altemura

Cavatelli with Sausage & Black Truffle
•••
Fiano 2012 – Masseria Altermura
Insolia 2012 – Feudo Principi di Butera

Slow Roasted Black Pork Belly with n’Cantarata Sauce
•••
Sasseo 2011 – Masseria Altemura
Symposio 2010 – Feudo Principi di Butera

Cheese Board
•••
Altemura 2010 – Masseria Altemura
Deliella 2008 – Feudo Principi di Butera
Sanrocco 2000 – Feudo Principi di Butera

GUESTS

Franco Fortunati
Head Sommelier – L’Anima

Alessandro Bianchini
Director – L’Anima

Maksims Merkulovs
Head Sommelier – Galvin at Windows

Sergi Benito
Head Sommelier – Limewood

Athila Roos
Head Sommelier – The Arts Club

Raphael Thierry
Head Sommelier – Bibigo

Hamish Smith
Wine writer – Drinks International

Michael Edwards
Wine writer – Decanter

Maria Wallen
Head Sommelier – Coya

“The Sommerliers Themed Lunch was a fantastic opportunity to taste rare Italian wines alongside authentic food, among some of the best palates working in the industry today.”

Hamish Smith
Wine Writer
Drinks International