Le Sommelier and Alma by DN team up to bring you one of the best value wine diner in town! Come and join us for this gastronomic journey through Spain and experience the modern and exciting cuisine of Chef Sergio. Enjoy a mosaic of Spanish wine & food culture in one night, a unique culinary experience! What are you waiting for? Contact us ASAP as seats are limited. See you there.
索玫烈国际携手Alma by DN团队，将未大家呈现一场最有价值的一场葡萄酒晚宴。通过这场晚宴，你将能够领略到大厨Sergio极具现代感的美妙料理，享受一场西班牙美食的饕餮之旅。同时我们将与您分享西班牙美酒与美食的文化，一定能够带给您一次难忘的味觉体验。席位有限，预定从速！
DATE丨日期
June 7th, Tuesday
6月7日，周二
TIME丨时间
19:00 PM
晚7:00
PRICE丨价格
¥380.00
ADDRESS丨地点
Ninth Floor, Joy City North Building, 198 Xizang Bei Lu, near Qufu Lu, Zhabei District闸北区西藏北路198号大悦城二期9楼
PAIRING MENU
菜单/酒单
Homemade Bread
手工自制面包
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Bodegas Raventos de Allela, Pansa Blanca
莱文托斯酒庄潘莎干白
“Ajo Blanco Malagueño” with prawn-mango-lime tartar
“杏仁冷汤”搭配明虾芒果柠檬塔塔
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Bodegas Ladera Sagrada, Papa
拉德拉酒庄帕帕干白
“Tosta Gaditana” with marinated Mackerel, “tapenade” , tomato, and spring onion
“加泰罗尼亚吐司”配腌渍鲭鱼，“黑橄榄酱”，番茄和青葱
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Bodegas Ladera Sagrada, A Portela
拉德拉酒庄波特拉干红
Our octopus " a la feira "
我们版本的“水煮”大红章
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Bodegas Portal del Montsant, Bruberry
蒙桑特门户酒庄布鲁贝利干红
Egg, Chorizo and Potatoes
鸡蛋，西班牙腊肠与土豆
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Bodegas Rafael Cambra, Cambra dos
坎贝尔二号干红
“Pollo Al Ajillo” 2.0 with Iberian Bellota Ham 48 months, and “Pisto Manchego”
“蒜味鸡肉”2.0搭配48个月伊比利贝罗塔火腿，与“西班牙式炖蔬菜”
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Bodegas Finca Moncloa, Finca Moncloa
蒙克洛亚干红
Argentian Hereford Rib Eye with Baked- truffle potatoes
阿根廷赫福特肉眼牛排搭配炉烤松露土豆
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“Pina Colada”
“椰林风光”
THE WINES
酒款信息
阿雷亚侯爵潘莎干白
Raventos de Alella Pansa Blanca
潘莎白葡萄，平均树龄60年；
葡萄园土壤为扫罗土，海拔450米；
不锈钢桶发酵，带渣陈酿3个月。
100%Pansa Blanca, 60 years old vines;
Vineyards at 450 meters above sea level, Saulo soils;
Fermentation in stainless steel vats, aged for 3 months with lees
Guia Penin 90/100
帕帕干白
Castelo do Papa
高迪洛葡萄，平均树龄45年；
葡萄园土壤为花岗岩，粘土，板岩土，海拔700米；
不锈钢桶发酵与陈酿。
100%Godello, 45 years old vines;
Vineyards at 700 meters above sea level, Granite, clay and slate soils;
Fermentation and ageing in stainless steel vats
Robert Parker 91/100
Stephen Tanzer 90/100
波特拉干红
A Portela
100%门西亚，40年树龄；
葡萄园土壤为板岩、花岗岩粘土，海拔700米；
不锈钢桶发酵10天，不锈钢桶陈酿。
100% Mencía, 40 years old vines;
Vineyards at 700 meters above sea level, Slate and granite, clay soils;
Fermented for 10 days in stainless steel, Aged in stainless steel tanks
Robert Parker 93/100
Stephen Tanzer 90/100
布鲁贝利干红
Bruberry
佳丽酿，歌海娜，梅洛混酿 ，50年树龄；
葡萄园土壤为粘土，黑色板岩土 ，海拔700米；
不锈钢桶发酵10天，在水泥桶和法国橡木桶陈酿5个月。
Cariñena,Garnacha,Merlot, 50 years old vines;
Vineyards at 700 meters above sea level, Clay and black slate soils;
Fermented for 16 days in stainless steel;
Aged for 5 months in Concrete tanks & French oakWine Spectator 90/100
Jancis Robinson 16.5/20
坎贝尔二号干红
Rafael Cambra DOS
赤霞珠，品丽珠混酿 ，25年树龄；
葡萄园土壤为石灰岩，钙土 ，海拔700米；
不锈钢桶发酵20天，法国橡木桶陈酿10个月。
Cabernet Sauvignon, Cabernet Franc, 25 years old vines;
Vineyards at 700 meters above sea level, Limestone and calcareous soils;
Fermented for 20 days in small stainless steel;
Aged for 10 months in French oakRobert Parker 91/100
Guia Penin 92/100
蒙克洛亚干红
Finca Moncloa
西拉，赤霞珠，狄提亚，小味儿多葡萄，平均树龄30年；
葡萄园土壤为粘土，石灰石，砂土，白垩土，海拔135米；
不锈钢桶发酵，法国橡木桶陈酿12个月。
Syrah, Cabernet, Tintilla de Rota, Petit Verdot, 30 years old vines;
Vineyards at 135 meters above sea level, Clay, limestone, sand, chalk soils;
Fermented in stainless steel ; Aged for 12 months in French oak.
Guia Repsol 96/100
Jancis Robinson 18.5/20
ALMA BY DN
Alma By DN is a new project of Chef Daniel Negreira and DN Group, located in the center of Puxi-Joy city ,9th floor on rooftop, neighbour with the Skywheel. It is a place that puts together the friendly and casual ambiance of a bar along with refined and sophisticated essence of fine dining.The concept brings the fine dining to the general public through signature tapas.Alma是西班牙名厨Daniel和他的鼎恩料理团队的一项全新的项目,餐厅坐落在浦西中心大悦城9楼，旁边就是新爱情地标建筑——摩天轮。Alma餐厅，致力于带给大家上海西班牙Tapas美食全新体验，将美食带到一种休闲的氛围中。餐厅概念定义为Gastrobar，是一个将酒吧友好而休闲的氛围融入到精致而复杂的美食精髓中的地方。
Tapas are the miniature representation of the big creations of the haute cuisine.The Gastrobar brings together the highelaborated gastronomy with the immediacy of a bar. Alma will bring to Shanghai the essence of spanish flavours with surprising and amazing presentations.Tapas是高级烹饪作品中的迷你菜品，Gastrobar实现了高级的精品烹饪与单纯性酒吧的完美结合 ，餐厅将以令人惊异的菜品带给上海食客正宗西班牙菜的美食体验。
CHEF DANIEL NEGREIRA
主厨：丹尼尔·内格雷拉
Chef Daniel Negreira, head of the DN group, was formed in Spain with some of the best chefs of the world like Ferran Adria (El Bulli) , Arzak, Andoni Luis Aduriz (Mugaritz) and many others that influenced his style.主厨Daniel Negreira，是顶恩（鼎恩）创意料理团队的主厨，在西班牙曾经和很多世界著名的厨师合作过，像Ferran Adria (El Bulli) , Arzak, Andoni Luis Aduriz ( mugaritz)，还有很多其他有名的厨师，这些经历也影响了他对料理的呈现方式。Awarded as best young chef of the Basque Country, the Paradise of gastronomy in Spain, on 2007 and second best chef on Spain on the same year, among many other recognitions he moved to Taipei on 2007, beginning his adventure on Asia .2007 年在美食天堂西班牙举行的新秀厨师大赛上，被授予最佳年轻厨师称号，同年又获得最佳厨师第二名的称号，并受到很多赞誉和认可。也在同一年，Daniel Negreira 搬到了台北，开始了他在亚洲的美食探险。His projects in Taipei, El Toro and DN Innovación were also at the top of the gastronomic offer on the area and among the best restaurants in Asia.Chef Daniel also published two cooking books, "a walk through Spain"on 2009 and "discovering the modern chef" on 2012.他在台北的El Toro 和DNInnovación 餐厅，也成为这里的顶级美食餐厅和亚洲最佳餐厅之一。在2009 年和2012年， Daniel分别发行了《西班牙大厨到你家》和《西班牙大厨教你做分子料理》两本料理书籍。
索玫烈国际
christopher.martinez@sommelier-intl.com
TEL
+86 138 1838 7217
微信号
