Four hands Wine Dinner at Table Black with Chris Salans (Mozaic Bali, 5th place on the Miele Guide’s Best Restaurant of Asia) and Chef Blake Thornley ( Blackbird & Table Black Shanghai). Customers booking through Sommelier International will enjoy the wine Pairing free of charge!
本次主题晚宴将在著名的Table Black举行，由客席大厨Chris Salans (Mozaic Bali, 米其林亚洲最佳餐厅评选第五名)，和主厨Blake Thornley (Blackbird和Table Black)。通过索玫烈进行预订的顾客，将在晚宴中免除酒水费！
*Only 6 seats available from 6.30 pm & 6 seats from 8.30 pm.
晚宴共两轮，每轮仅限6位，分别将在晚6:30和晚上8:30开始。
DATE丨日期
November 16th (Friday)
11月16日(周五)
TIME丨时间
6:30 PM & 8:30 PM
晚上 6:30，晚上8:30
ADDRESS丨地点
2F, Bld 8, Columbia Circle, 126 West Yanan Road, Shanghai
PRICE丨价格
975 RMB/Person
975元/位
RESERVATION丨预定
for complimentary wine pairing, please reserve through:
通过索玫烈预定，您将可以免费品尝每道菜的配酒，请联系：
Vicente : 181 1615 1019
11 COURSE TASTING MENU
Oyster, Kaffir Lime Dressing
牡蛎，青柠檬酱
Mar de Frades Albarino 2017
圣湾干白葡萄酒
Foie Gras, Apples And Lemongrass
鹅肝酱，苹果和柠檬草
Mar de Frades Albarino 2017
圣湾干白葡萄酒
Smoked Ham Hock Caviar
烟熏蹄髈，鱼子酱
Ramon Bilbao Verdejo 2017
隆堡青葡萄干白葡萄酒
Chili Chicken
辣子鸡
Ramon Bilbao Verdejo 2017
隆堡青葡萄干白葡萄酒
Gingerflower Radish Lobster
姜花，萝卜，龙虾
Ramon Bilbao Lalomba Rosé 2016
兰蓉宝桃红葡萄酒酒
Confit Catfish, Red Hot Sour, Sorrel Gel
油渍鲶鱼，红酸汤，酢浆草胶
Ramon Bilbao Rosé 2017
隆堡桃红葡萄酒酒
Duck, Sweet Kluwex, Foie Gras
鸭肉，甜Kluwex酱，鹅肝
Ramon Bilbao Reserva Original 2011
隆堡酿酒师精选珍藏干红葡萄酒
Yellow Cow, Potato, Sour Radish
黄牛肉，土豆，酸萝卜
Ramon Bilbao Viñedos de Altura 2014
隆堡千里图高海拔干红葡萄酒酒
Babi Guling, Onion Stew, Curry Parmesan
烤乳猪饭, 炖洋葱, 咖喱帕尔马干酪
Cruz de Alba Crianza 2014
金黎明佳酿干红葡萄酒酒
Bergamot Tofu
佛手豆腐
Cinnamon Chocolate Kumquats
肉桂巧克力金桔
THE WINES
圣湾干白
Mar de Frades Albarino
100% 阿尔巴利诺，平均树龄30年；
葡萄园土壤为花岗岩土，砂土，海拔150米；
不锈钢桶发酵，未经陈酿；
100% Albariño, 30 years old vines;
Vineyards at 150 meters above sea level,
Granite, sandy soils;
Fermented in stainless steel tanks, no ageing.
Robert Parker 91/100
Decanter 95/100
隆堡青葡萄干白葡萄酒
Ramón Bilbao Verdejo
100%青葡萄，
树龄20年；
葡萄园土壤为砂土，海拔700米；
二氧化碳和氮气浸渍发酵，隔绝氧气。
100% Verdejo;
20 years old vines;
Vineyards at 700 meters above sea level, Plebby, sandy soils;
Carbon dioxide and nitrogen throughout the whole process to prevent any contact with oxygen;
Decanter 93/100
Guia Penin 91/100
兰蓉宝桃红葡萄酒
Ramón Bilbao Lalomba Rosado
90% 歌海娜, 10% 维尤拉;
平均树龄20年；
葡萄园土壤为石灰岩，粘土，海拔550米；
以传统放血法不经压榨取汁，发酵完成后与果渣浸泡约一个月;
90% Garnacha, 10% Viura, 20 years old vines;
Vineyards at 550 meters above sea level, Limestone, clay soils;
Saignée method, fermented in concrete, stay with lees utill bottling
Jancis Robinson 17.5/20
Guia Penin 91/100
隆堡桃红葡萄酒
Ramón Bilbao Rosado
85% 歌海娜, 15% 维尤拉;
平均树龄50年；
葡萄园土壤为石灰岩，粘土，海拔550米；
可持续性种植
放血法，4~6小时浸渍，不锈钢桶发酵;
85% Garnacha, 15% Viura, 50 years old vines;
Vineyards at 550 meters above sea level, Limestone, clay soils;
SUSTAINABLE VITICULTURE
Saignée method, 4~6 hours maceration, fermented in stainless steel tanks
Guia Repsol 90/100
Vinum 16/20
隆堡酿酒师珍藏干红葡萄酒
Ramón Bilbao Reserva Original
100%丹魄，
树龄40年；
葡萄园土壤为石灰岩，黏土，海拔500米；
可持续性种植
法国新橡木桶陈酿20个月。
100% Tempranillo,
40 years old vines;
Vineyards at 500 meters above sea level, Limestone, Clay soils;
SUSTAINABLE VITICULTURE
Aged for 20 months in new French oak
Guia Penin 93/100
隆堡千里图高海拔干红葡萄酒
Ramón Bilbao Viñedos de Altura
50% 丹魄，50% 歌海娜，
树龄30~50年；
葡萄园土壤为石灰岩，粘土，海拔750米；
可持续性种植
法国橡木桶陈酿15个月。
50% Tempranillo 50% Garnacha,
30~50 years old vines;
Vineyards at 750 meters above sea level, Limestone, clay soils;
SUSTAINABLE VITICULTURE
Aged for 15 months in French oak;
Robert Parker 90/100
Tim Atkin 92/100
金黎明佳酿干红葡萄酒
Cruz de Alba Crianza
100% 丹魄，
树龄30年；
葡萄园土壤为砾石土，粘土，海拔700米；
生物动力法种植
全新法国和美国橡木桶陈酿15个月。
100% Tinto Fina,
30 years old vines;
Vineyards at 700 meters above sea level, Gravel, Clay soils;
BIODYNAMIC
Aged for 15 months in new French & American oak;
Robert Parker 90/100
Wine&Spirits 92/100
CHEF Chris Salans
Hailed from three Michelin-starred restaurants in France and the US before creating his pioneering style of French cuisine-meets-Balinese flavors at Ubud’s multiple award-winning Mozaic Restaurant Gastronomique, and Spice by Chris Salans gastro-bars in Ubud and Sanur. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.
最初，Chris在法国和美国的米其林三星餐厅有过多年工作经历，随后，他在巴厘岛发展了他独特的法国-巴厘融合风味的烹饪方式。他在巴厘岛Ubud和Sanur地区所创建的Mozaic餐厅，Spice餐吧，均获得了诸多的奖项。Chris是一位具有高度职业精神的大师，也是巴厘岛的餐饮形象大师，经常在印尼当地的媒体电视露面，并会参加各种国际性的餐饮业活动。
CHEF Blake Thornley
Oha’s and Blackbird executive Chef, Blake Thornley, was the national finalist in the Australian Young Chef competition, and arrived to Shanghai in 2017, having spent previously 9 years in Indonesia at celebrated Bali restaurant Mosaic.
Blake是Oha和Blackbird的行政总厨，曾经在澳洲年轻厨师大赛中一举夺魁。Blake于2017年来到上海，此前，他在印尼巴黎岛的Mosaic餐厅有过长达5年的工作经验。
Le Sommelier International
www.sommelier-intl.com
微信号
le-somm
