PAJU VILLA

PAJU VILLA

Tallinn

Paju Villa restaurant opened in 2017 and it is the youngest sister-restaurant of OKO, NOA and Tuljak. Head chef Tõnis Siigur says that he keeps local people in mind while composing the menu. The compact kitchen sets limits for cooking options, so the whole menu fits on one page and is gradually changed in accordance with seasonal produce. The restaurant can seat around 60–70 people on two floors and guests can enjoy the outdoor terrace when the weather is good.

“The atmosphere was calm, yet impressively intense and inspiring: it was amazing and eye-opening to experience that caliber of professionalism. With delightful company, great wines and delicious food it just can’t get better than that.”

Norman Öövel
Sommelier
Paju Villa

WINE SOILS

The importance of soil in tasting terroir

GUESTS

Norman Öövel

Sommelier – Paju Villa

Terje Lindau

Owner/Sommelier – Ruhe Restaurant

Andrei Faleev

General Manager – Nautilus Uyster Bar&Grill

Katrily Lepik

Event Manager – Telegraaf

Mattias Põld

Head Sommelier – Noa

Sander Kink

Sommelier – Noa

Martti Siimann

Owner – Noa

Tanel Turk

Head Sommelier – Ribe

Jüri Viital

Head Sommelier – Horisont Restaurant

Mikk Parre

Head Sommelier – Moon

Ketri Leis

Sommelier – Pazzo

Priit Parts

Head Sommelier – Mekk

Tiina Treumann

Owner – Salt

Alis Raudsepp

Head Sommelier – Ore

Ritta Roosaar

F&B Manager – Hedon Spa Restaurants

Juks Ojaperv

Beer Sommelier – Platz

Ulari Talumaa

Service Manager – Tervise Paradiis

Thank you for an absolutely informative and interesting night! For me the most surprising wine was the Cabernet Sauvignon from Virginia and the best pairings Tuna with Poggio alle Fate and Carpaccio with Carandelle. Hope we can do this again soon!

Ketri Leis
Sommelier
Pazzo

WEINWIRTSHAUS ZUM SCHÖNFÄRBER

WEINWIRTSHAUS ZUM SCHÖNFÄRBER

Munich

At Weinwirtshaus zum Schönfärber we can find brilliant vintage wines at sensational prices, with a set menu at the table (2 or 3 courses), mood music and a relaxed atmosphere. Welcome to the wine industry at Schönfärber, in which Thomas “The Wine Saint” Hertlein lives his motto: “It just has to taste good”.

“I was incredibly impressed by the selection of Sangioveses coming from Chianti Classico, Maremma and Virginia. I have been interested in wine soils for over 20 years and it was a great honor to have discussed about them with such talented Sommeliers sitting down together at my table.”

Thomas Hertlein
Owner
Weinwirtshaus zum Schönfärber

WINE SOILS

The importance of soil in tasting terroir

GUESTS

Thomas Hertlein

Owner – Schönfärber

Stephanie Davis

Restaurant Supervisor – Schwarzreiter

Jens Priewe

Journalist – weinkenner.de

Justin Leone

Owner – Bottles & Bones

Matthias Holke

GM – Bottles & Bones

Joe Woodel

Chef – Bottles & Bones

Stefan Grabler

Sommelier – Grapes Wine Bar

Markus Hirschler

Sommelier – Grapes Wine Bar

Giovanni Mancuso

Sommelier – Katzlmacher

Iiro Lutter

Sommelier – Geisels Werneckhof

Angie Riedler

Sommelier – Atelier

It was interesting and fun tasting the differences between wine regions, and identifying the characteristics of the grapes, soils and microclimates that yield wines of this great quality.

Giovanni Mancuso
Sommelier
Katzlmacher

THE WINE HOUSE HOTEL 1821

THE WINE HOUSE HOTEL 1821

Edinburgh

The Wine House Hotel 1821, Edinburgh’s elegant wine destination founded by culinary expert, Sep Marini, and wine producers, ZONIN1821, is set in a boutique Georgian townhouse. It promises an immersive experience for all wine enthusiasts, from novices to experts. The venue consists of an exclusive private dining and function facility, a chic cocktail bar and four opulent, individually designed guest rooms.

“It was very engaging and exciting to understand the elements surrounding the vine and, through tasting the same grape varieties coming from different regions, analyze how they influence the style of the producer and the organoleptic profile of the wine.”

Sep Marini
Owner
The Wine House Hotel 1821

WINE SOILS

The importance of soil in tasting terroir

GUESTS

Ladis Basta

Head Sommelier – The Wine House & Hotel 1821

John Power

Sommelier & Wine Buyer – Prestonfield House

Giuseppe Stella

Wine Buyer – Gardeners Cottage

Diana Thompson

Influencer – Wine Events Scotland

Kaspars Reitups

Head Sommelier – Cail Bruich

Seli Shama

Wine Manager – Toast

Tom Bruce-Gardyne

Journalist – Herald Scotland

Tal Groinen

Sommelier – China Tang

Raimonds Tomsons

Head Sommelier – Vincents

Castello di Albola’s “Poggio alle Fate” stood out for me at this fun, educational event: a wine of great pureness and precision, combined with an oily texture and hints of apples & pears, giving way to white flowers and finishing with chalky minerality.

Kaspars Reitups
Head Sommelier
Cail Bruich