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picture News January, 22 2019
image: Pairing Wines with Springtime Food Pairing Wines with Springtime Food

Spring was indeed in the air as SCCE gathered in Hotel Telegraaf’s Symphony Lounge, Thursday 6 April, for a couple of After Business Hours on the theme ‘How to Pair Wines with Springtime Food’.

Our Sommelier this evening, Gustaf Hertsius, had put together a selection of very good wines that paired beautifully with our delicious spring menu, specially created for us by Restaurant Tchaikovsky’s Chef de Cuisine, Vladislav Djatšuk.

Vladislav’s menu started with a Green Salad with Parmesan Dressing, and continued with Cream of Potato and Leek with a Broth of Mussels, Braised Lamb Neck with Smoked Onion and Wild Mushroom Sauce, and as the grand finale Pavlova á la Tchaikovsky.

Gustaf’s wine selection started with a glass of Champagne (Pol Roger, Reserve, Epernay, France) as a welcome drink. And to the spring menu we enjoyed these wines: Sauvignon Blanc Marlborough Estate Reserve, Marlborough, New Zealand 2016; Vouvray, Barton & Guestier, Loire Valley, France 2015; Pinot Noir, Marlborough Estate Reserve, Marlborough, New Zealand 2014; and Sauternes, Thomas Barton Reserve, Sauterne, Bordeaux, France 2014.


On behalf of the SCCE, I would like to thank Gustaf Hertsius who once again led us through a fantastic selection of wines. And of course my thanks also go to the team at Hotel Telegraaf for a truly great evening.


Kristiina Sikk

SCCE Ombudsman


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· Spring & Wine

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