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picture News September, 20 2018
Sparkling Bubbles On Top of Tallinn Sparkling Bubbles On Top of Tallinn

Welcomed by a glass of Cava, SCCE gathered for this year’s first Wine Academy Session in the Top Floor Private Room at Swissôtel’s Restaurant Horisont, Thursday 12 April.

Located on the 30th floor, Restaurant Horisont really offers magnificent views on top of Tallinn and as we enjoyed the Cava - Marquès De La Concordia Brut Selección Especial, from Penedès in Spain - Prike’s Sommelier Hannes Aedla introduced us to this evening’s challenge; A Spring Gourmet Dinner, specially composed for us by Horisont’s Chef de Cuisine Marko Sõmer, accompanied by sparkling wines only!

 

We started the dinner with a Seafood Ravioli with Lemongrass Velouté, Spinach and Bisque Foam accompanied by a glass of Tenuta Il Bosco Phileo, Pinot Noir, from Lombardia in Italy.

As a main course we had Beef Fillet with Mash Potato, Celeriac and Leek Crisp with a glass of

Côté Mas Brut, Chardonnay-Chenin-Pinot Noir, from Languedoc in France.

The grande finale was a Wild Strawberry Parfait with Basil Sorbet and Strawberry Gel accompanied by a glass of Barton & Guestier Necta Rosé, Muscat, also from Languedoc in France.

 

There was indeed a perfect match between the food and the sparkling wines throughout the menu. I believe that we all agreed that the common opinion that it is impossible to pair sparkling wines with a full dinner menu is just a myth.

On behalf of the SCCE, I would like to thank Hannes Aedla, Marko Sõmer and the team at Swissôtel’s Restaurant Horisont for a simply fantastic first SCCE Wine Academy Session 2018!

Sincerely,

Kristiina Sikk - SCCE Ombudsman

 



read more:
· Bubbles in the SKy


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