The WSPC announces the inception of Culinary Dinners, a series of events designed to place the wine "in its natural environment", that is the heart of the dinner experience. The two premium and basic Culinary Dinners will take place in Summer (at the end of each academic year) and at Christmas (a few weeks before Christmas). In addition, during the year other, less formal dinners will be organized with a lower participation cost.
On each occasion the Culinary Dinners will take place in a different restaurant. The WSPC philosophy and purpose of these dinners is primarily educational. Up to now the wine tastings have taken 'in vitro' ie: in an artificial environment - in the classrooms of the organisation, but now, placing the wine within its real context - the restaurant, the wine tasting will become 'in vivo' ie in natural conditions. Although the procedure of the 'Culinary Dinners' will follow those of a 'lesson' rather than of a casual dinner, we believe that as from their meeting and networking as from the knowledge they will acquire , which in turn will strengthen their tasting appreciation .All the wines will be served 'blind' with their identity being revealed at the end of the evening thus ensuring that the participant will keep their personal pre-conceptions at the door. The basis of the dinner will be of 'main wines' that will be presented simultaneously , at the beginning and right through the dinner. On the other hand, at pivotal moments of the dinner, single Bottle Distractions (SBDs) will be presented to change the taste flow of the meal and show alternative choices of taste combinations.
On Thursday, the 8th of July the first WSPC Culinary Dinner took place at Le Petit Sommelier restaurant. The menu consisted of four Fusion cuisine dishes and students had the opportunity to try a total of eight wines. Below is the sequence of wines accompanying the restaurant's dishes.
Aperitif:
- Matiú Prosecco di Conegliano 2009, L'Antica Quercia, Italy
Three main wines:
- Riesling Schlossberg Grand Cru 2008, Domaine Weinbach, Alsace, France
- Argyros Estate 2005, Santorini, Greece
- Pinot Noir 2004, Giaconda, Beechworth, Australia
- Three SBDs (Single Bottle Distractions):
- Grüner Veltliner, Alte Reben 2004, Weingut Bründlmeyer, Langelois, Austria
- Grand Echezeaux Grand Cru 2001, Joseph Drouhin, Burgundy, France
- Cabernet Sauvignon 1999, Oenoforos, Aigialeia, Greece
Dessert wine:
- Riesling Spätlese, Wehlener Sonnenuhr 2008, Markus Molitor, Mosel, Germany
The participation rate was € 115,00 per person.