The Garden Wine Dinner
田园葡萄酒晚宴
This time, we've teamed up with Puerta 20, as we both like to push the boundaries, so we have dared to take on the challenge of paring 6 vegetarian based dishes for the first time in Beijing, featuring creative vegetable preparations by the multi awarded michelin Star Rodrigo de la Calle, and conducted by the residence Chef Alex Molina. The Garden Wine dinner will be held on Wednesday, September 13th, featuring wine pairings from the artisanal wines from Le Sommelier.
这次，我们将和波尔塔20餐厅联手，因为我们都喜欢突破常规。这次我们将挑战全素食的餐酒搭配，总共6道菜，这个尝试，在北京必定是第一次。为此我们邀请到了米其林星级厨师，素食烹饪界的星级大师—Rodrigo de la Calle，与波尔塔20餐厅主厨Alex Molina一起，为大家精心打造这场素食盛宴的菜品。田园葡萄酒晚宴将在9月13日（周三）举行，每一道菜，我们都为其精心搭配了我们的美酒。
DATE丨日期
September 13th (Wednesday)
9月13日(周三)
TIME丨时间
19:30 PM
晚上 7:30
WHERE丨餐厅
Puerta 20 Gongti
ADDRESS丨地点
No. 20 Stand of Worker’s Stadium, Chaoyang District
朝阳区工人体育场20号门
PRICE丨价格
600 RMB
600元
RSVP丨预定
010-65082020
132 6037 4554
emilio.muedra@sommelier-intl.com
PAIRING MENU
SNACKS丨小食
Onion's Coca
可可洋葱
Zucchini flower with cheese and jasmine hummus
西葫芦花配芝士和茉莉花豆泥
Autumn tartlet
水果馅饼
Fritz Haag Riesling 2015
哈格雷司令白葡萄酒2015
Beetroot Essence
甜菜根精华
Rafael Cambra Forcalla 2014
福卡拉干红2014
Red Cherry Gazpacho
红樱桃冷汤
Manzanilla Orleans Borbon NV
曼萨尼亚雪莉酒
Toasted Ink Rice with basil all i oli
墨汁烤饭配罗勒叶
Safra 2015
萨弗拉干红2015
Succulent stew, roasted iceberg lettuce with seasonal mushrooms
炖素肉，烤生菜，配时令蘑菇
Casa Castillo El Molar 2015
卡斯蒂城堡慕拉干红2015
Fig, Celery, Apple and Mint
无花果，西芹，苹果，薄荷
Parxet Cuvee 21 Brut Cava 2014
帕切特科维卡瓦起泡酒2014
THE WINES
哈格半干白
Fritz Haag Riesling
100%雷司令，
树龄20~50年；
葡萄园土壤为泥盆纪板岩土，海拔110~220米；
可持续性种植；
不锈钢桶陈酿6个月；
100% Riesling,
20~50 years old vines;
Vineyards at 110~220 meters above sea level, Blue Devonian Slate soil;
SUSTAINABLE VITICULTURE
Aged in stainless steel for 6 months
Robert Parker: 90/100
Jancis Robinson: 16.5/20
福卡拉干红
Rafael Cambra Forcalla
100%福卡拉，
平均树龄55年；
葡萄园土壤为石灰岩，板岩土，海拔700米；
原生态工艺；
法国橡木桶陈酿6个月
100% Forcalla
55 years old vines;
Vineyards at 700 meters above sea level, Limestone and slate soil;
ECOLOGIC
Aged for 6 months in French oak
Robert Parker: 93/100
Wine & Spirits：92/100
Wine Enthusiast：92/100
曼萨尼亚雪莉酒
Manzanilla Orleans Borbon
100%帕洛米诺，
平均树龄45年；
葡萄园土壤为白花土，海拔100米；
可持续性种植；
从3个陈酿桶中装瓶，平均酒龄为5年，每年只会在春秋两季酒花生长最旺盛的时候，进行两次装瓶；
100% Palomino,
45 years old vines;
Vineyards at 100 meters above sea level, Albariza soil;
SUSTAINABLE VITICULTURE;
Bottled from 3 criaderas with an average of 5 years. There are only 2 bottlings per year when the flor is at its peak growth
Wine & Spirits 91/100
萨弗拉干红
Safrà
85%曼朵，15%歌海娜·蒂托瑞拉，
平均树龄30年；
葡萄园土壤为黏土，砂土 ，海拔600米；
可持续性种植；
2800L地下陶罐陈酿6个月；
85% Mandó, 15% Garnacha Tintorera,
30 years old vines;
Vineyards at 600 meters above sea level, Clay loam, sandy loam soil;
SUSTAINABLE VITICULTURE
Aged for 6 months in 2800 L subterranean amphorae
Robert Parker: 91+/100
卡斯蒂城堡慕拉干红
El Molar
歌海娜，
平均树龄20年；
葡萄园土壤为砂土，砾石土 ，海拔750米；
原生态工艺；
法国橡木桶陈酿9个月；
100% Garnacha,
20 years old vines;
Vineyards at 750 meters above sea level, Sandy Clay, Gravel soil;
ECOLOGIC
Ageing for 9 months in French oak
Robert Parker: 93+/100
Guia Penin: 94/100
Jancis Robinson: 17.5/20
帕切特科维绝干起泡酒
Parxet Cuvee 21 Brut Cava
潘莎白,帕雷亚达, 马卡布葡萄，平均树龄45年；
葡萄园土壤为扫罗土，海拔350米；
采用传统香槟法酿造；
瓶中二次发酵，带渣陈酿18个月。
Pansa Blanca, Parellada, Macabeo, 45 years old vines;
Vineyards at 350 meters above sea level, Sauló soils;
Crafted using the Méthode classique
Fermentation in bottle and aging with lees for 18 months
Wine Enthusiast 90/100
Guia Penin 91/100
Rodrigo De La Calle
Rodrigo De La Calle, a true pioneer in vegetarian cuisine, with 2 Michelin stars earned. Internationally recognized for his innovative reinterpretation of the gastronomic world and for being the master mind of the "Gastrobotanica". With its main challenge being a protagonist and highlighting the importance of the vegetable world and seasonal products, creating a form of art that expresses itself between the orchard and the stoves.
Rodrigo de la Calle是素食烹饪方面的先行者，获得过数次米其林星级认证。他创建的“Gastrobotanica”旨在发掘一些被忽视或遗忘的素食食材，此举为烹饪界开拓了一片全新的领域，因此，他也在国际上受到了广泛的认可。“Gastrobotanica”也已经成为了素食领域的主角，并创造了一系列从菜园到厨房这一过程中的艺术。
Experience:
2003 Mugaritz de Andoni Luis Aduriz
2005 Quique Dacosta (Poblet), Martin Berasategui in Lasarte
Michelin Star earned:
2011 Michelin Star Hotel Villamanga
2016 Michelin Star El Invernadero
Alex Molina
Multitalented chef who has already worked with Paco Perez, awarded in total with 5 Michelin stars, then later on as Head Chef of Suria, the gastronomic restaurant within the Ramses multi-space. Before coming to Beijing he was the head chef of the restaurant "La Cabra", with the chef Javier Aranda, awarded with a Michelin star where he gets the challenge of maintaining it by launching his own culinary style applying some fundamental elements. Alex exalts the traditional tastes raising them through seasonal products and technique.
驻店主厨Alex是以为多才多艺的大厨，曾经跟Paco Perez一起共事，获得过5颗米其林星级认证，并担任过马德里拉姆塞的苏瑞亚餐厅的总厨。在来到北京之前，他在“La Cabra”餐厅担任总厨，与Javier Aranda共事，并因为他在对一些基本食材的处理上自成一统获得了米其林星级认证。Alex擅长通过时令菜式和工艺的运用，对传统菜品进行革新和品质的提升。
Le Sommelier International
www.sommelier-intl.com
微信号
sommelier-intl
