Grenache Wine Dinner @ Commune Social A wine dinner where Chef Sergio Moreno will pair with his creative cuisine the different colours and angles of Spain's most international Grape. Discover the interpretation of the GARNACHA by different winemakers and different Terroirs, at one of the most innovative kitchen in town.
此次歌海娜主题晚宴将在食社餐厅举行，餐厅主厨Sergio Moreno将为他的创意菜品，从各个不同角度和色彩，搭配以西班牙最为著名的葡萄酒，带领您一起领略产自于不同风土，酿自不同酿酒师之手的歌海娜葡萄酒。
DATE丨日期
July 4th (Wednesday)
7月4日(周三)
TIME丨时间
7:30 PM
晚上 7:30
LOCATION丨地点
Commune Social 丨食社
ADDRESS丨地址
511 Jiang Ning Road, Jingan District, Shanghai
上海市静安区江宁路511号
PRICE丨价格
488 RMB
FOOD MENU
Yellowtail, salmorejo, sea urchin, fennel
鲱鱼，西红柿冷汤，海胆，茴香
Espelt Quinze Roures 2015
埃斯佩特十五号干白
Razor clams, vermut, kalamata
竹蛏，味美思，卡拉玛塔橄榄
Lafage Centenaire 2016
桑特奈干白葡萄酒
Foie, black sesame, orange
鹅肝，黑芝麻，橙
Bruberry 2014
布鲁贝利干红葡萄酒
Pork belly, dukkah, polenta, chimichurri
五花肉，杜卡，玉米粥，阿根廷酱
Willunga 100 Grenache 2010
威伦加歌海娜干红葡萄酒
Venison, celeriac, chipotle, lotus
鹿肉，根块芹，红辣椒，莲花
Rafael Cambra Mateo 2015
马蒂奥干红葡萄酒
Coconut, pineapple, coriander
椰子，菠萝，芫荽
THE WINES
埃斯佩特十五号干白
Espelt Quinze Roures
灰歌海娜，白歌海娜，平均树龄40~100年；
葡萄园土壤为板岩土，海拔400米；
有机种植，法国橡木桶陈酿5个月；
Garnacha Gris, Garnacha Blanca ; 40~100 years old vines;
Vineyards at 400 meters above sea level, Slate soil;
Organic wine, aged for 5 months in French oak
Jancis Robinson 17/20
Guia Penin 90/100
桑特奈干白
Domaine Lafage Centenaire
80%灰歌海娜、白歌海娜，20%罗珊，树龄超过100年；
葡萄园土壤为鹅卵石土，有机种植；
使用特殊酵母16度恒温发酵 ；
30%在新法国橡木桶陈酿4个月。
80% Grenache Blanc, Grenache Gris, 20% Roussanne, 100+ years old vines;
River Stone soils， Organic viticulture;
Slow fermentation at 16 degrees with selected yeast
30% aged in new French oak for 4 months
Robert Parker 93/100
Jancis Robinson 17.5/20
布鲁贝利干红
Bruberry Tinto
80%歌海娜，11%西拉，9%佳丽酿，
平均树龄50年；
葡萄园土壤为粘土，黑色板岩土，海拔700米；
有机种植；
水泥桶、法国橡木桶陈酿5个月
80% Garnacha, 11% Syrah, 9% Cariñena
50 years old vines;
Vineyards at 700 meters above sea level, Clay and black slate soil;
ORGANIC
Aged for 5 months in Concrete tanks & French oak
Wine Spectator: 90/100
Jancis Robinson: 16.5/20
威伦加歌海娜干红
Willunga 100 Grenache
100%歌海娜，
平均树龄80年；
葡萄园土壤为粘土，铁矿土，海拔460米；
橡木桶陈酿18个月
100% Grenache
80 years old vines;
Vineyards at 460 meters above sea level, Clay, Ironstone soil;
Aged for 18 months in oak
James Halliday: 95/100
Jancis Robinson: 17/20
马蒂奥干红
Mateo
100%歌海娜，
平均树龄90年；
葡萄园土壤为黏土，石灰岩，海拔700米；
原生态工艺；
法国橡木桶陈酿11个月
100% Garnacha
90 years old vines;
Vineyards at 700 meters above sea level, Clay, Limestone soil;
ECOLOGIC
Aged for 11 months in French oak
About the Chef
Head Chef Sergio Moreno’s career started at a young age in his hometown of Málaga, Spain. After getting a taste of culinary arts, he moved to Basque Country, where his career took off, working under some of the world’s most renowned young chefs in the Spanish culinary scenes such as Rubén Trincado, Edorta Lamo and Victor Ibañez.
主厨Sergio Moreno的职业生涯，在他还非常年轻的时候，起始于他的故乡，西班牙的马拉加。在形成自己的风格后，他来到巴斯克地区，跟随西班牙国内一些世界闻名的大师级大厨，如Ruben Trincado, Edorta Lamo, Victor Ibanez，自此，他的职业生涯开始飞速发展。
With a strong root in his European background, Sergio traveled to China in 2014, further developing skills in different projects enhancing his abilities and cooking style. Garnering a Bib Gourmand award in his previous kitchen granted by the 2016 Michelin Guide, Sergio continues to draw inspirations through his travels, giving his food an intriguing international flair.
2014年，Sergio带着他深厚的欧式风情，来到了中国，他通过一些新的项目，进一步拓展了职业技能，发展了自己的烹饪风格，并在他上一家餐厅荣获了2016年米其林认证的Bib Gourmand奖项。自那以后，Sergio依旧在不停的旅行，探索，汲取灵感，为他的菜肴进一步增加国际性的风采。
About The Commune Social
The ‘No Reservations, No Service Charge’ restaurant provides its diners an opportunity to experience what Atherton describes as “the deformalizing of fine dining”. The Commune Social offers an eclectic menu of modern tapas, desserts and a well-curated wine, beer and cocktails list, served all in their own unique bars. The Tapas, Dessert and Cocktail Bar concept allows visitors to take their own journey through The Commune Social by starting with drinks in the courtyard or terrace and watch the team of chefs crafting dishes at the open-kitchen Tapas Bar, then move to the Dessert Bar to see the pastry chefs at work and finish upstairs at the Cocktail Bar. This fun and casual atmosphere allows guests to pick and choose which elements they wish to combine and the order to enjoy them in while the moving feasting idea also encourages diners to engage in social activities.
“无预定，无服务费”是食社的理念，给食客们带来一种“不拘小节的精致美食体验”。食社为大家提供丰富多样的现代小食，甜品，和精选的葡萄酒，啤酒以及鸡尾酒。小食+甜品+鸡尾酒吧的概念，使得所有的来宾都可以从一进门就开始他来到食社的美食之旅。享用美食的同时，他们还能看到在开放式厨房里的大厨们精心烹饪美食的全过程，以及甜品大厨们制作甜品的精工细作，最后，在二楼的鸡尾酒吧进入此次美食之旅的最后一个环节。所有的过程都充满乐趣，且非常随意，宾客可以自己选择他们想搭配的美食元素，这使得所有的来宾都能跟食社全程都充满互动。
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