Special flavour events
Sometimes the wine follows the dish, sometimes it is the other way around. This is no competition of lead, but a search for complementing flavours enhancing experiences. The Glacier flavour events are in search of pairing the best drinks and foods.
Biondi Santi
Date to be announced
Vertical tasting with the wine maker and a 5 course menu
Tasting flights: 0.5dl per vintage will be served
Brunello: 2012 / 2013 / 2015
Riserva: 2010 / 2011 / 2012
Riserva: 1990 / 1995 / 2006
In the history of famous appellations, it is rare for an appellation to go back to a single family. In Montalcino, in the heart of Tuscany, there has been a family name for centuries: Biondi Santi. “We have been making a unique wine for centuries: a Brunello di Montalcino that knows how to convince through personality and character. It has a profile and a typicity that can always be recognised,” says Jacopo Biondi Santi, the sixth generation oenologist, describing the philosophy of the house, which has been lived for centuries.
Louis Jadot
Date to be announced
Horizontal tasting with the Swiss importer and a 5 course menu
SINCE 1859
Maison Louis Jadot’s story can’t be reduced to a simple list of dates. It is, above all, a summary of moments, meetings and an overall philosophy, all based on one simple vision: to maintain the grandeur of Burgundy’s great terroirs for all time.
Roots and Glacier
Date to be announced
A special 4 hand menu by Pascal Steffen and Robert Steuri
Only for one night the two head chefs will create a unique menu together.
Head chef pascal steffen gives the centre stage to vegetables, with meat and fish serving as exquisite sides. this culture of excellence at ‘roots’ has not gone unnoticed, with 17 gault millau points and one michelin star. Head chef Robert Steuri is know for his dry aged meat dishes and reduction sauces, his foodloveophy earned him 14 Gaul&Millau points.
Champagne
Date to be announced
A tasting curated and lead by Dominik Betschart
Oona Caviar
Date to be announced
Champagne and caviar pairing
Oona caviar is the first and only Swiss caviar taken from sturgeon that are bred in Swiss mountain water. Fully in accordance with the philosophy of the Tropenhaus Frutigen, the first Swiss caviar makes its appearance in the market in a natural and sustainable manner, produced with the finest craftsmanship.
Past Events
Where there is no wine, there is no love.
