LA ESPERANZA

LA ESPERANZA

Vilnius

This fine-dining restaurant offers a variety of flavors and dishes. Fine cuisine is an integral part of the IDW Esperanza Resort experience. Our talented Chef offers a European cuisine which combines elements of French, Italian, Mediterranean and Lithuanian traditions. This restaurant features a world-class wine cellar, with a wide variety of international wines from: France, Italy, Australia, Spain, Israel, Chile, California, and many more.

“We had the privilege to welcome and host a vertical blind tasting of exclusive vintages of Rocca di Montemassi and Acciaiolo: I would like to thank Mr. Lorenzo Zonin and our local supplier “Prike” for such an extraordinary event and opportunity to try these beautiful wines.”

Ernestas Riešuta
Deputy of managing director
La Esperanza

THE TWIN SOULS OF TUSCANY

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Piero Giglio

General Manager – Il Borro

Sacha Daniel

Operations Director – Solutions Leisure

Dimitar Dimitrov

Head Sommelier – Burj Al Arab

Meja De Klerk

Head Sommelier – Karma Kafe/ The Atlantic

Luca Gagliardi

Founder – Tasted and Rated

Mircea Anca

Sommelier – Burj Al Arab

Meril Gladson

Sommelier – Catch

Tara Jabbour

Head Sommelier – Renaissance Hotel

Azedine Dhaheri

Head Sommelier – W Hotel

Armand Smuts

Head Sommelier – La Serre

Bala Salian

Sommelier – Il Borro

Jeremy Carru

Head Sommelier – LPM

Acciaiolo shows the hidden possibilities of Chianti Classico: in the ripeness of the fruit, in the smoothness of tannins, in the concentration and length of the wine. And it is all about the “terroir” and the talent of the winemaker

Narimantas Miežys
Head Sommelier
Somm

IL LAGO

IL LAGO

Geneva

Il Lago offers fine Northern Italian fare, accompanied by exceptional Italian, French and Swiss wines, including an exclusive selection from boutique vineyards. Executive chef Massimiliano Sena’s cuisine pays tribute to his Southern Italian origins, with a salute to the changing seasons. Each plate is a real work of art and the exciting taste combinations are both subtle and flavorsome. Il Lago has one Michelin star.

“The best pairing was definitely Chef Sena’s extremely tender pigeon with coffee and Jerusalem artichoke, served together with the delicate, spicy flavors of the fabulous Acciaiolo 2004: a real symphony of sensations! It was also great to spend some time with all the sommeliers of Geneva.”

Fabio Masi
Head Sommelier
Il Lago

THE TWIN SOULS OF TUSCANY

he tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Fabio Masi

Head Sommelier – Il Lago

Salvatore Salerno

Head Sommelier – Tosa

Angelo Ruggeri

Head Sommelier – Trois Verres

Antonio Cerrone

Maître d’Hôtel – Restaurant Collonge Café

Arnaud Lesage

Head Sommelier – La Reserve

Antonio Federico

Sommelier – La Bottega

Sara Ramacciotti

Sommelier – Le Flacon

Elien Chouin

Sommelier – Qu’importe

Alex Rameau

Chef de Rang – Hotel de la Paix at Ritz Carlton

Geoffroy Bentrari

Head Sommelier – Bayview at Hotel President Wilson

It was a pleasure and an honor to participate in this very interesting lunch with you and get to know your wineries in Tuscany.

Salvatore Salerno
Head Sommelier
Tosca

RESTAURANT INITIALE

RESTAURANT INITIALE

Quebec City

Years of tireless work by chef Yvan Lebrun and his partner Rolande Leclerc have earned L’Initiale Grand Chef Relais & Châteaux certification and an AAA/CAA Five Diamond rating. The pair’s passion for flavor and authenticity is reflected in everything they do, and the restaurant boasts a decidedly local sensibility, featuring some of the region’s top products and artisans.

“When discovering flavors, there is an essence – even more attractive and rare than the others – hidden in certain bottles…Pleasure. Zonin’s wines bear witness to this fact.”

Marie-Andrée Thériault
Head Sommelier
Restaurant Initiale

THE TWIN SOULS OF TUSCANY

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Marie-André Theriault

Head Sommelier – Restaurant Initiale

Christophe Mertz

Head Sommelier – Restaurant Le Ciel

Marie-Eve Bilodeau

Sommelier – Fairmont Le Château Frontenac

André Gagnon

Head Sommelier – Restaurant l’Echaudé

Caroline Beaulieu

Sommelier – Restaurant Légende

Yann Bouchard

Head Sommelier – Panache

Emmanuel Côté

Sommelier – Restaurant Echaudé

I learned a lot about Tuscany. Italian wines are very popular in Quebec but we don’t have much access to specific information about the individual regions. This is a great way to improve our knowledge in a cozy ambience.

Caroline Beaulieu
Sommelier
Légende par La Tanière

BRACE

BRACE

Copenhagen

Regardless of whether it’s Italian, Nordic or both, the approach at Brace is always to accentuate the quality and flavors of the produce used. The dishes are simple, the atmosphere is cozy and the service is friendly. The staff works with local farmers and foragers, and imports wine from some of the lesser-known, “natural” producers all around Europe.

“This was a great opportunity to meet with other professionals, sharing excellent wines and food, but at the same time a chance to keep learning about the fascinating world of wine by exchanging our knowledge and experiences. Thanks to Zonin for this splendid event!

Felix Chamorro
Head Sommelier
Brace

THE TWIN SOULS OF TUSCANY

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Felix Chamorro

Head Sommelier – Brace

Lau Christian Thorn

Head Sommelier – Studio

Peter Husted Sylvest

Director of Sales – Lakrids

Tobias Emil Olsen

Assistant Manager – Krogs Fiskerestaurant

Fredrik Frosthammer

Owner – Kjød & kul

Rene Zepelin Paulsen

Owner – Bastards

Nicklas Hellegaard Rasmussen

Owner – Bastards

The last flight with the two Acciaiolos was really interesting: even in such old vintages the bright fruit shone through.

Lau Christian Thorn
Head Sommelier
Studio

EDVARD

EDWARD

Vienna

Using perfectly combined seasonal ingredients of supreme quality, the dishes at Edvard bring out the best possible taste of every product. The tempting wine list helps create a casual, relaxed atmosphere. Guests can choose between a four- and a seven-course menu per table, or combine their favorites à la carte instead. The restaurant has one Michelin star and 17 Gault Millau points.

“I really enjoyed the diversity of the vintages of Acciaiolo: my pick was the 2004, with 2011 very close in quality but very different. Overall, a top-class event.”

Wolfgang Singer
Head Sommelier
Edvard

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Wolfgang Singer

Head Sommelier – Edvard

Robert Rencok

Restaurant Manager – Medusa

Jozek Pito

Restaurant Manager – Primi

Jelena Harms Tisma

Sommelier – Grand Hotel Unkai

Karl Gschaider

Sommelier and Maitre – Hotel Intercontinental

Gerhard Pochop

Sommelier – Hansen

Philippe Schrader

Restaurant Manager – Motto am Fluss

Christian Bauer

Owner – Wein & Kultur

Fumiko Kato

Restaurant Manager – JJW Hotels

Thank you for this great opportunity to get to know your wines and a group of expert fellow sommeliers – this was one of the best lunches I attended this year! Prosit!

Christian Bauer
Owner
Wein&Kultur KG

LORENZ ADLON ESSZIMMER

LORENZ ADLON ESSZIMMER

Berlin

This two Michelin-starred fine dining temple is the culinary atelier of Hendrik Otto. According to their motto “Exciting, expressive, European-inspired cuisine”, Otto and his team perform magic that leaves no gustatory nerve asleep. If you seek truly European-inspired cuisine, a simple table reservation at the Lorenz Adlon Esszimmer will turn into a dining experience that remains with you forever.

 

“Sommelier 3.0 cooks for himself! The state-of-the-art sommelier has a chance to explore the true harmony between wine and food and shares it with others. This new approach involves delving into the culture of a nation (Italy), revealing that tradition and innovation are intimately linked.”

Shabab Jalali
Head Sommelier
Lorenz Adlon Esszimmer

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Shabab Jalali
Head Sommelier – Lorenz Adlon Esszimmer

Helen Mol
Sommelier – Getraenke Lehmann

Thomas Naehler
Owner – Steinersches Schweinchen

Batin Mumcu
Head Sommelier – Berliner Weinpilot

Philip Schenck
Sales Director Wine – Getraenke Ahlers

Andreas Hirsch
Sales Manager Wine & Spirits – Getraenke Waldhoff

Briar Rashed
Sommelier – Hamberger

The art with which Zonin 1821 presented its wines far surpassed any common wine tasting. There was active sharing from both sides, in an intimate atmosphere that combined the true spirit of wine culture with tradition. Grazie.”

Batin Mumcu
Head Sommelier
Berliner Weinpilot

ESSZIMMER

ESSZIMMER

Salzburg

Away from the bustle of central Salzburg, in Müllner Hauptstraße, guests will find Esszimmer: not only an oasis of culinary delights but also a source of inspiration. Since 2004 Michelin-starred chef Andreas Kaiblinger and his team have been producing unforgettable meals here.

“A taste of Tuscany in the city of Mozart: amazing wines, the charm of Lorenzo Zonin and great food. What more could one ask for?”

Romy Thieme
Head Sommelier
Esszimmer

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Romy Thieme
Esszimmer

John Cadman
Owner – Nabucco

Stefan Brandtner
Owner – Brandtners Paradoxon

Eugen Lamprecht
Head Sommelier – Schloss Fuschl

Alexander Koblinger
Head Sommelier – Obauer

Michael Sporer
Head Sommelier – Sporer

Patrick Weigand
CEO – Weco Concierge

Martin Heger
F&B Manager – Wyndham Grand

Andreas Loitfelder
Sales Manager – Kolarik&Leeb

“The Sommeliers’ Themed Lunch combined excellent food with even better wines. To discuss the wines with colleagues is always interesting and to have them served blind with the explanations from Lorenzo Zonin was highly memorable and a lot of fun.”

Alex Koblinger

Master Sommelier

Obauer

BRASSERIE LE ROUGE

BRASSERIE LE ROUGE

Stockholm

Brasserie Le Rouge is a warm and cozy brasserie located in the Old Town. The decor consists of bright colors, heavy fabrics and turn-of-the-century details that are reminiscent of the Moulin Rouge. The restaurant is suitable both for those who want to pop in for a main course or those who wish to eat a five-course menu. Personal, traditional and inviting describe both the dishes and the atmosphere.

 

“The Sommeliers’ Themed Lunch was a perfect set-up, with really good French-inspired food and the very best of Italian wines. The Acciaiolo was to me a wine with really good ageing potential. Amazing!”

JANNI

Janni Berndt
Sommelier
Brasserie Le Rouge

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Mikael Göransson
Journalist – ScandinAsian Taste

Christoffer Enquist
Journalist – Livets Goda

Erik Duarte Martins
Sommelier – AG

Janni Berndt
Sommelier – Brasserie Le Rouge

Åke Jacobsson
Publisher – Världens Viner

Daniele Garripoli
Sommelier – Gondolen

Sören Polonius
Head Sommelier – F12

Katarina Alwin
Journalist – Flying Marketing

“I was impressed by the wines, which showed very well. On the event format, I thought this was excellent. I liked the blind tasting element as it made you think about the wines and encouraged discussion. Also it was extremely useful and informative to taste the wines with food.”

Mikael Göransson
Journalist
ScandinAsian Taste

AL MAHARA – BURJ AL ARAB

AL MAHARA – BURJ AL ARAB

Dubai

Al Mahara,’The Oyster Shell’ in Arabic, offers a dining experience that stimulates all your senses. The stunning floor to ceiling aquarium inside the restaurant sets the scene for a meal where only the best will do. Sink into the soft seats and be mesmerised by the world of colourful sea life swimming beside your table, while our team of award-winning chefs prepare you something very special from the freshest ingredients. The selection of fine wines perfectly complements Al Mahara’s mouth-watering seafood and other delicious dishes.

 

“Castello d’Albola is a true representation of what Chianti is about – finesse, perfume, freshness and a great partner for fine food or a glass of wine in the afternoon. Rocca di Montemassi, a youngster that is pushing to break loose, will soon be among the top pretenders for the Super Tuscan title.”

DIMITAR

Dimitar Dimitrov
Head Sommelier
Burj Al Arab

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Dimitar Dimitrov
Head Sommelier – Burj Al Arab

Alexander Arestides
Sommelier – Conrad

Sacha Daniel
Operations Director – Asia Asia / Karma Kafe

Jan Liska
Assistant Beverage Manager – Boca

Olivier Gasselin
Head of Wine Middle-East and Asia – Hakkasan

Madan Perisswamy
Head Sommelier – Radisson Media City

Carlo Tinelli
Head Sommelier – Casa Mia

Michal Novak
Head Sommelier – Waldorf Astoria

Luca Gagliardi
General Manager – Solo

Bahaa Hariri
Assistant Beverage Manager – Jumeirah Emirates Towers

Anca Lazaroni
Sommelier – La Serre

Tamas Mikula
Sommelier – Roberto’s

Garth Beer
Wine Consultant

Sheldon Rodrígues
Wine Director – Junoon Dubai

“Castello d’Albola Acciaiolo 2004 Deep ruby, intense spicy notes, smoky, gamey, meaty, with great ripeness, silky tannins, long finish.”

Olivier Gasselin
Head of Wine Middle-East and Asia
Hakkasan

LES ELEVEURS

LES ELEVEURS

Halle

After several years of success, Andy De Brouwer’s passion for wine as well as for the more relaxed concept he terms “Bistronomy” got the upper hand and the new “Les Eleveurs” was born. The re- styled interior forms the basis for a free and easy atmosphere. The name refers to the breeders of the well-known draft horses of Brabant. Young and talented Chef Nico Corbesier offers a small menu consisting mostly of fresh, good-value, seasonal dishes, which Andy pairs with a selection of fine wines, many available by the glass.

 

“All wines were well difined with a recognisable origin and grape varities with the typical Italian smooth acidity. Those types of events give us the chance to get together high standard sommeliers and give the winery the opportunity to up- grate their portofolio of high standard restaurants in our country.”

ANDY

Andy De Brouwer
Head Sommelier
Les Eleveurs

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Stéphane Godfroid
Journalist – De Standaard

Hervé Lalau
Journalist – In Vino Veritas

Andy De Brouwer
Sommelier & Journalist – Les Eleveurs

Yanick Dehandschutter
Head Sommelier – Sir Kwinten

Jean-Adelson Razée
Sommelier – Le Gré du Vent

César Roman
Sommelier – Comme Chez Soi

Antoine Lehebel
Head Sommelier – La Villa Lorraine

William Wouters
Sommelier – Spirodrome Charleroi

Ben Lacombe
Sommelier – La Truffe Noire

“The Zonin event at Les Eleveurs was memorable. It gave me excellent food (and wines) for thought! Looking forward to the next one!”

Hervé Lalau
Journalist
In Vino Veritas

L’ABATTOIR

L’ABATTOIR

Vancouver

L’Abattoir is located in the heart of historic Gastown. Built in the 19th century, it is the site of Vancouver’s first jail and originally buttressed the city’s main meat packing district. This history is reflected in the architecture, and the name L’Abattoir pays homage to the neighbourhood’s colourful past. Open seven days a week for dinner and now five days a week for lunch and weekend brunch, L’Abattoir specializes in French-inspired West Coast fare in a refined and comfortable setting.

 

“It was a wonderful afternoon. The food and wine pairings were thoughtfully put together, and it was great to share thoughts on the wines with like-minded others.”

BN-somm.Abattoir

Robert Herman
Sommelier
L’Abattoir

THE TWIN SOULS OF TUSCANY

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Robert Herman
Head Sommelier – L’Abattoir

Terry Threlfall
Head Sommelier – La Pentola

Diana Claxton
Head Sommelier – Homer St.Cafe

Jill Spoor
Head Sommelier – Fairmont Pacific Rim

Scott Mason
Sommelier – West

Jason Yamasaki
Sommelier – Chambar

Kieren Fanning
Sommelier – Chambar

“A very engaging way to explore a region and the philosophy
of a producer”

Jason Yamasaki
Sommelier Chambar

GIANNI

GIANNI

Tallin

Gianni, an Italian restaurant in Tallinn, offers a superb culinary experience, friendly service and an elegant atmosphere. It is the right place for exceptional tastes that reflect Italian passion, sunshine and a positive way of life. Costantino Veglianti, Gianni’s head chef, always uses the freshest ingredients, which he selects personally.

 

“In Italy there is a saying that wine is the poetry of the earth and food is its music. It was a pleasure for us to bring these two elements together at the highest level.”

COSTANTINO

Costantino Veglianti
Head-chef
Gianni

Twins souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Tarvo Sarapuu
Head Sommelier – Tchaikovsky

Juri Bratchik
Sommelier – Tchaikovsky

Alexey Gerasimov
Head Sommelier – Gianni

Imre Uussaar
Head Sommelier – Dominic

Aivar Vipper
F&B Manager – Tervise Paradiis

Liisi Leps
Restaurant Manager – Rataskaevu 16

Kristjan Peäske
Head Sommelier – Leib & Umami

Kristjan Markii
Estonian Best Sommelier 2013

Terje Lindau
Owner – Ruhe

Margus Linkgreim
Owner – Carmen Group

Kaido Pallo
F&B Manager – Tchaikovsky

Tanel Turk
Head Sommelier – Ribe

Tanel Eigi
Journalist – VINE Magazine

“It’s obvious that Gianni’s cusine is among the best in Tallinn – the subtlety of the food and the wines’ excellent pairing with all the courses was unique.”

Tanel Eigi
Journalist
VINE magazine

BEAU-RIVAGE PALACE

BEAU-RIVAGE PALACE

Lausanne

The Beau-Rivage Palace has placed Anne-Sophie Pic at the helm of the kitchens of its fine-dining restaurant. While continuing to preside over her restaurant in Valence (France), the three-star Michelin chef has entrusted the realization of her creations to Kevin Gatin. The restaurant has been awarded two stars in the Michelin guide and 18/20 in the Gault Millau. With a list of over 3000 labels and 75,000 carefully aged wines, the cellar of the Beau-Rivage Palace is indisputably one of the largest in Europe.

 

“The different pairings were really interesting and glad to compare wines from two very different areas of Tuscany.”

THIBAUT

Thibaut Panas
Chef Sommelier
Beau-Rivage Palace

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Stéphane Cholet
Director – La Cene

Ricardo Freitas
Sommelier – La Cene

Marco Rivieccio
Sommelier – Hotel Schweizerhof

Michel Bucheli
Sommelier – Hotel Schweizerhof

Bentrari Jeoffrey
Head Sommelier – Hotel President Wilson

Jérome Aké Béda
Head Sommelier – Auberge de l’Onde

Romain Leyssenne
Head Sommelier – Lausanne Palace

Davide Dargenio
Chef Sommelier – Grand Hotel Suisse-Majestic

Denis Velen
Chef – Guillaume-Tell

Blaise N’Dony
Sommelier – Guillaume-Tell

Gautier Francois
Head Sommelier – Le Cerf

Daniele Gaudiello
Assistent Sommelier – Four Seasons Hotel Des Bergues

“I really enjoyed the lunch and I loved the Acciaiolo 2007 and the Rocca di Montemassi 2008.”

Davide Dargenio
Chef Sommelier
Grand Hotel Suisse-Majestic

CUT AT 45 PARK LANE

CUT AT 45 PARK LANE

London

On the 1st of September 2011, world-renowned chef and restaurateur Wolfgang Puck made his restaurant debut in Europe when he opened CUT at 45 Park Lane, a modern American steak restaurant featuring great food in a contemporary and dynamic environment. Located in Dorchester Collection’s contemporary art hotel, CUT at 45 Park Lane mirrors the award-winning original CUT in Beverly Hills and offers outstanding steaks, a superb wine list and impeccable service.

 

“A truly fantastic tasting. A time travel to the different vintages of the best of Tuscany. A perfect pairing with our top steak selection.”

VANESSA

Vanessa Cinti
Head Sommelier
CUT at 45 Park Lane

Twins souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Laura Blanchett
Head Sommelier – Roka Mayfair

Yuri Gualeni
Head Sommelier – Coya

Gennaro Politelli
Head Sommelier – Assunta Madre

Emanuel Pesqueira
Head Sommelier – Milestone Hotel

Fabrizio Russo
Food & Beverage Manager – Milestone Hotel

Gerard Menand
Owner – Gordons Wine Bar

Christopher Burr
Master of Wine – Self Employee

Tazio Mauri
Sommelier – Kay, Mayfair

John Stimpfig
Content Director – Decanter

Gabriel Stone
Journalist – The Drink Business

“Clever, engaging, interactive and instructive. As good a way to learn about wines from a region as I’ve come across.”

John Stimpfig
Content Director
Decanter

FESTNINGEN

FESTNINGEN

Oslo

After extensive renovation of an old fortress, the main Festningen Restaurant is an elegant brasserie seating up to 120 people. There is also a top floor room that seats around 50, as well as an intimate space for 12 people in the midst of the impressive wine cellar. Festningen Restaurant focuses on the best seasonal products. It also offer a comprehensive and dynamic wine list, an impressive wine cellar and knowledgeable and committed staff.

 

“Interesting experience with nice wine tasting and food pairing.”

NICOLAS

Nicolas Facchin
Chef
Festningen

Twins souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Joakim Tibbling
Sommelier – Holmenkollen

Pauline Hagmann
General Manager – Festningen

Ken Engebretsen
Sommelier – Norwegian Sommelier School

Safia Adan
Sommelier – The Thief

Daniel Franzén
Food and Beverage Manager – The Thief

Marius Odland
Journalist – Vin og Brennevin Magazine

Tor Hansen
Sommelier and Owner – Verité

Peter Mancini
Sommelier and Owner – Verité

“I found it most interesting to be among all these nice and clever people, experiencing some really good pairings of food and wine”

Marius Odland
Journalist
Vin og Brennevin Magazine

LA CHRONIQUE

LA CHRONIQUE

Montreal

This charming and intimate restaurant serves a generous and creative fresh market cuisine, cheerfully prepared by chef-owners Marc De Canck and Olivier de Montigny. At La Chronique, the pleasures of the table are always front and centre. But in addition to the delights it serves up, the restaurant is also known for its extensive wine list, welcoming deć or and impeccable service. Little wonder it’s been considered “essential eating” in Montreal since 1995.

 

“When I received the call to host one of the private events for Zonin I was very honored. There are lot of wineries in the world but not many take such care as Zonin did for that lunch. Thanks again for your trust.”

PEOPLE

Olivier De Montigny
Sommelier
La Chronique

Twins souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Olivier De Montigny
Sommelier – La Chronique

Joao Pereira
Sommelier – Globe

Isabel Bordeleau
Head Sommelier – Ritz Carlton’s Maison Boulud

Jack Grimaudo
Sommelier – Europea

Jean-Michel Cartier
Sommelier – Auberge Saint Gabriel

Giovani Vella
Sommelier – Groupe Antonoposlos

Gabrielle Boyer-Leblond
Sommelier – Jargo

Carl Lepage
Sommelier – Toqué

Cedrick Lonergan
Sommelier – 357C

“We had great discussions about the Gran Selezione… and the blind tasting really spiced things up! So much fun”

Isabel Bordeleau
Head Sommelier
Ritz Carlton’s Maison Boulud

OLE DEELE

OLE DEELE

Burgwedel

The Ole Deele Restaurant awarded its first Michelin star in 2011, and is located in the town of Burgwedel, near Hanover. Here, in the elegantly restored rooms of a farmhouse built in 1828, Chef Tony Hohlfeld, Mai tre/Sommelier Mona Schrader and their equally young and enthusiastic staff regale guests with delicious and unique seasonal dishes. The wine list is large and eclectic and guests can also stay at The Ole Deele’s Hotel or take part in Chef Hohlfeld’s cookery courses.

 

“The sommeliers themed lunch was fantastic! The wine selection, the blind tasting and the exchange of opinions were great. It was a nice and unforgettable experience and my guests loved the wines!”

MONA

Mona Schrader
Head Sommelier
Ole Deele

Twins souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Carine Patricio
Sommelier MS Student – Au Quai

Roderick Von Berlepsch
Owner – Zauberlehrling

Mona Schrader
Head Sommelier – Ole Deele

Dirk Schoenzart
Sales Manager Wine – Getraenke Hoepfner

Matthias Fahrig
Journalist and Wine Educator – Sommelier Magazine

Lorenzo Caressa
Sommelier – Poletto Winebar

Felix Fuchs
Sommelier – Ole Deele

“Tony Hohlfelds’ smoky and roasted aromas went perfectly with the wines.”

Matthias Fahrig
Journalist
Sommelier Magazine

THE SAVOY

THE SAVOY

Helsinki

The Savoy has been the flagship of Finnish gastronomy and restaurant culture for decades. Its kitchen, known for its classics, is also a trailblazer for modern gastronomy, with an emphasis on healthy eating. The head chef decides where the best raw materials are to be found. His close contacts with organic farmers, hunters, fishermen, the best food wholesalers, vineyards, herb sellers and bakerys guarantee that the ideal ingredients for a great menu are available all year long.

 

“Tasting the wines with winemakers from Castello d’Albola and Rocca di Montemassi was educational and fun. I learned a lot about the different vintages, Tuscan climate and soil types. After this experience I see Tuscan wines in totally new light.”

ANTII

Antti Uusitalo
Sommelier
The Savoy

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Tommi Walther
Wine blogger / freelance writer
Wine blog Voihan Vinetto, Etelä-Suomen Sanomat

Birthe Laitinen
Sommelier – Lasipalatsi

Antti Uusitalo
Sommelier – The Savoy

Heli Öun
Restaurant Manager Hotel Kaus K – Toscanini

Lena Modig
Sommelier – Tintå

Noora Bouix
Sommelier – The Savoy

Jari Lampen
Editor in Chief – Aromi & Avec

“The theme of the lunch was well presented, with several vintages to taste and discuss. A fun workshop in a relaxed atmosphere.”

Birthe Laitinen
Sommelier
Lasipalatsi

SCHWEIZERHOF

SCHWEIZERHOF

Bern

The legendary Jack’s Brasserie (14 Gault-Millau points) is the main restaurant at the 5-star-superior Hotel Schweizerhof in Bern. In its typical fin-de-siec̀ le ambience it offers classic French Brasserie cuisine. In 2013, Jack’s Brasserie received the Swiss Sommelier Award “Grand Prix”, and in 2014 another “Best of Award of Excellence”, conferred for the third year in a row by the Wine Spectator. In 2015 Gault-Millau recognized Jack’s as having the “Best Swiss Wine List”.

 

“By constantly enlarging our wine list, we have succeeded in giving our guests from all over the world a chance to discover – among a wide global offer – special Swiss vintages. And we didn’t only add big names to the list. We also sought out some more unusual and lesser known wines as well.”

RETO

Reto Tschachtli
F&B Manager
Hotel Schweizerhof

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Marco Rivieccio
Sommelier – Schweizerhof

Silvia Glöckler
Sommelier – Wein&Sein

Daniel Meola
Owner – Taverna Romana

Mariana Meola
Sommelier – Taverna Romana

Sandra Tvrdon
Sommelier – Vini Monaco

Hans Bättig
Journalist – Weinkonzepte

Bruno Zürcher
Wine writer – Associations des Amis du Vin Bern

“My favourite wine was the Acciaiolo 2004. Good mouthful of elegantly extracted fruit. Excellent balance.”

Bruno Zürcher
Wine writer
Associations des Amis du Vin Bern

ENDTENFANG

ENDTENFANG

Celle

The Endtenfang Gourmet Restaurant has had a Michelin star for more than 25 years and 17 Gault Millau points for 15. The new chef, Holger Lutz, offers a modern cuisine based on regional, seasonal and international influences. Maître and Head Sommelier Sebastian Wilkens understands how to please discriminating wine-lovers and connoisseurs. With its attractive, modern design, the restaurant continues to be as inviting as ever.

 

“The Sommeliers Themed Lunch was a Great experience for me. It is a perfect come together for networking with some colleagues.”

SEBASTIAN

Sebastian Wilkens
Head Sommelier
Endtenfang

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Sebastian Wilkens
Head Sommelier – Endtenfang

Ingo Schreiber
Director – Endtenfang

Sebastian Mclachlan-Müller
Head Sommelier – Die Ente Nassauer Hof

Melanie Layer
Head Sommelier – Hotel am Schlossgarten

Jürgen Giesel
Best German Sommelier 2007 & 2008

Marco Franzelin
Head Sommelier – Vendome

Peter Mueller
Head Sommelier – Gourmet

Tim Blaszyk
Head Sommelier – Island Sylt

Marcel Runge
Head Sommelier – Aqua

Andreas Schmitt
Director – Hoteles Althoff Group

Christian Wenger
Journalist – Falstaff

Richard Grosche
Journalist – Meininger Verlag

“Great chance to taste several wines and exchange opinions with other expert sommeliers about the quality of italian wines and its wine regions.”

Jürgen Giesel
Best German Sommelier 2007 & 2008

GALVIN AT WINDOWS

Galvin at windows

London

With a glamorous 1930s inspired interior, the Michelin-starred Galvin at Windows restaurant and bar has become one of the most talked about destinations in London since opening in May 2006. On the 28th floor of the London Hilton in the heart of Mayfair, it is renowned for its peerless views, including the City, the Shard, Hyde Park and Buckingham Palace. Chef Patron Chris Galvin and his team have created seasonally inspired menus based around modern French haute cuisine.

 

“The wines showed great personality, with the concentrated flavours of cherries, pronounced blackberries especially in the wines from Maremma. Whereas Acciaiolo wines were more on a spicy side. At the end we had an amazing Vin Santo with complex flavours of nuts and wild honey to match the dessert.”

MAKSIMS

Maksims Merkulovs
Head Sommelier
Galvin at Windows

The twin souls of Tuscany

The tradition of Chianti Classico VS the innovation of the Maremma

GUESTS

Maksims Merkulovs
Head Sommelier – Galvin at Windows

Simone Fadda
Sommelier – Nobu Berkeley st

Athila Roos
Head Sommelier – The Arts Club

Tanguy Martin
Head Sommelier – Hotel Terravina

Andrea Samperi
Sommelier – Locanda Locatelli

Renaud Rolland
Head Sommelier – The Square

Christos Ioannou
Journalist

Robin Goldsmith
Journalist

“The Acciaiolo ’04 was one of those wines that made the table fall silent for a minute, noses in, swirling, faces in awe. What a perfume, what a wine!”

Athila Roos
Head Sommelier
The Arts Club