Easter, as well as SCCE’s Wine Academy 2019, were duly Kicked Off as SCCE gathered at Restaurant MEKK in Tallinn’s Old Town, Wednesday evening 17 April.

Welcomed by Restaurant MEKK’s Executive Chef Rene Uusmees and MEKK’s Sommelier Anni Voolaid, we immediately started to enjoy this evening’s specially composed Easter Menu with matching Wines.

As the Amuse Bouche we had Cold Smoked Salmon with Poached Quail Egg, Roasted Potato and Horseradish Cream, and followed up with Rabbit Soup with Thyme Caramelised Apples and Crispy Anise Bread as a Starter. To these two appetizers we had Mas Pere Reserva Brut, a Sparkling Wine from Spain.

Our Main Course was Braised Lamb Neck with Estragon-Butter Sauce, Roasted Spring Carrots, Goat Cheese with Fenegriek, Sprouts and Kale. Our perfectly matching red wine was the South African Barista Pinotage, Paarl.

As the Dessert we had Baked Sea-Buckthorn Cheesecake with Salty Caramel paired with the Hungarian Tokaj Disznokö Tokaji Aszu,

5 Buttonyos.

Our very nice, cozy and delicious evening together concluded with Coffee or Tea.

On behalf of the SCCE, I would like to thank Rene Uusmees, Anni Voolaid and the team at Savoy Boutique Hotel’s Restaurant MEKK for a simply fantastic first SCCE Wine Academy Session 2019, which became a truly nice, cozy and delicious prelude to the Easter!

Sincerely,

Kristiina Brodén - SCCE Ombudsman