SEVEN 07.03.2022.
From the ancient Aryans and Babylonians to Hindus, Japanese, and Persians, to Jews, Christians, and Muslims, there is virtually no civilization in which the number seven does not play a cosmically significant role, nor is there a religion in which the number seven is not a positive, holy number.
We chose to tap into the power of the number seven.
We match it with a seven-course dinner every month. We carefully select the ingredients, the manner of preparation, and the taste combinations. The wines were picked by our primary sommelier and manager, Nemanja Papić, to tell the story of the producer, variety, region, or micro-locality. The most essential factor in selecting a wine is, of course, its compatibility with the meal, followed by the story behind each label.
We trust you to have a nice time every seventh of the month, seven times a year, at seven o’clock and with seven meals, because we certainly will.
Seven France u Mio Ristorante e caffé
Eskluzivna SEVEN DINNER u Mio Ristorante e Caffè, sedmog decembra, poslednji put u ovoj godini. Ekskluzivnu SEVEN DINNER radimo sedam puta godišnje, svakog sedmog u mesecu, sa sedam jela i pažljivo odabranim vinima. Posle James Bond i Toscany večere, moramo ispratiti i zemlju koja je sinonim za gastronomiju i vina čuvenu Francusku. Za ovu SEVEN DINNER smo se odlučili za četiri francuska vinska regiona, Champagne, Alsace, Burgundy i Bordeaux.
Champagne je najcenjeniji vinski region na svetu koji se prepoznaje isključivo po proizvodnji penušavih vina. Šampanjci predstavljaju posebnu kategoriju vina i postoje različiti stilovi šampanjaca koje karakteriše količina šećera po litri. U svetu šampanjaca najcenjenijisu oni sa 0 grama šećera po litri, takozvani “Brut Nature” ili “Zero Dosage”. Na SEVEN DINNER će biti posluženo “Brut Nature” vino, nazvano po jednom od najvećih imena francuskog dizajna i arhitekture, Phillipe Starck. Phillipe Starck je nastao u saradnji vinarije Louis Roederer, jedne od najcenjenijih Champagne kuća i gospodina Starcka-a. Kao i rad gospodina Starcka-a, tako je i vino sa njegovim imenom unikatno i posebno.
Alsace je najmlađi francuski region, koji je u prošlosti pre i posle svakog rata razmenjivan sa Nemačkom. Za sada je još uvek u Francuskoj ☺.Alsace je svoju Grand Cru klasifikaciju usvojio tek u drugoj polovini dvadesetog veka. Vino koje služimo na večeri, Riesling iz Grand Cru vinograda Kitterle, je iz vinarije Schluberger, a ta vinarija je većinski vlasnik čitavog vinograda.
Burgundija, možemo reći najcenjenija i najkomplikovanija u vinskom svetu. Najpoznatija je po svojoj klasifikaciji Grand Cru i Premier Cru vinograda koji označavaju nivo kvaliteta grožđa koje se koristi za proizvodnju određenog vina. Zbog specifičnosti same klasifikacije i malih površina burgundških apelacija, dobra vina iz burgundije su teško razumljiva i teže dostupna. Kada posmatramo vinarije, Burgundiju možemo podeliti na dva dela, velike vinarije koje prave stotine hiljada litara i kupuju većinu grožđa u Burgundiji i one manje, zanatske i karakternije. Te manje i unikatnije vinarije,zbog količina sa kojima raspolažusu i teže dostupne. Mi smo se odlučili da Vas upoznamo sa manjim vinarijama iz Burgundije.Vincent Girardin je manja vinarija iz burgundije i na SEVEN DINNER će biti poslužen Meursault iz Premier Cru vinograda Les Perrieres.Pored Vincent Girardin na večeri će biti poslužen i Premier Cru Chambolle-Musigny Les Cras vinarije Domaine Antonin Guyon. Za obe vinarije možemo reći da su prilično nepoznate na našem tržištu, ali predstavljaju izuzetan raritet Burgundije.
Kada pričamo o Bordeaux – u, ne možemo da ne pomenemo jedan od razloga koji čini kultnost same regije, a to je klasifikacija iz 1855. i danas koja važi i koja se smatra najznačajnijom. Pored klasifikacije, kao i svuda u svetu, najznačajnija stvar je godina berbe. U Bordeaux postoje određene godine koje se smatraju legendarnim godinama za Bordeaux. Neke od njih su 1961, 1982, 1989, a u skorijoj istoriji možemo reći da su to 2005, 2009, 2010, 2016… Za Bordeaux je najbolje gledati berbu i bolje je nekada imati vino iz trećeg ili petog roda iz dobre berbe, nego vino iz prvog roda iz loše berbe. Na SEVEN DINNER ćete imati prilike da probate Ponte Canet iz 2009. godine. Vinarija iz petog roda, koja sa kvalitetom vina stoji rame uz rame sa vinarijama iz drugog roda, a u berbama kao što je 2009. možemo reći i da pripada rangu prvog roda i vinarijama koje su već dostigle status zvezda u besmrtnosti. Poznati vinski kritičar Robert Parker je Ponte Canet iz 2009. ocenio sa maksimalnih 100 poena.
Pozivamo Vas da prisustvujete SEVEN DINNER večeri i iskoristite jedinstvenu priliku da probate ova vina uparena sa jelima našeg chef-a Massima Turana.
Mio Ristorante e caffé
Rankeova 1, Beograd
07.12.2021. u 7pm
Informacije i rezervacije na:
nemanja.papic@mioristorante.co.rs ili +381 63 269 399
Seven Dinner with Tuscany Wines
Like every other seventh, this month our SEVEN dinner will have a special theme that will delight our guests (especially wine enthusiasts). Topic of this month’s SEVEN dinner is Tuscany, a world-famous wine region.
Tuscany is a region known worldwide for its quality and recognizable wines. It is so popular as a wine destination, that going to Tuscany means that you will visit a winery or at least buy a bottle of wine. Tuscany is largely associated with tradition, which mostly consists of “sangiovese” and all that goes with it… As well as “Chianti”, “Brunello di Montalcino”, and so on. We chose to dedicate this SEVEN dinner to visionaries who wish to associate the name Tuscany with their own experiences and beliefs, which differ from traditional Tuscan custom. Some of them were able to transition from rebels and dreamers to icons and become integral parts of Tuscany’s history.
Paolo Cerrini is a small producer from Tuscany’s “Vicchio di Mugello” area. The location he picked for vineyard planting has never been recognized for viticulture, and the varieties he chose are far from the Tuscan heritage (pinot noir, chardonnay, and sauvignon blanc). He is constantly trying to express his artistic side through both wine and as a goldsmith by profession.
Bibi Graetz is widely recognized as one of Italy’s most accomplished and fascinating winemakers. He comes from an artistic family that had no previous contact with wine production. According to tradition, he taught himself how to become an artist. However, in the end of the 1990s, he began experimenting with winemaking, and at the turn of the century, he established his own winery. His wines are not restricted by regulations, and each label breaches Italian legal conventions that safeguard Tuscany’s history. Bibi chose to make himself recognized through art.
Sergio Manetti acquired “Montevertine” property in the 1960s. Sergio made his first wine from 100 percent “Le Pergole Torte” in 1977, in the heart of the “Chianti” region, while the rest of their wines were mixed with other red and white varieties, as was the Italian law at the time for the “Chianti” region. “Montevertine” is now a synonym for Tuscany.
Sassicaia is a wine that requires no further explanation. When it first appeared in Tuscany, it was not welcomed properly. Because it was compared to the local “sangiovese” nobody really paid much attention to it. As a result, it was only enjoyed in the privacy of family and friends. This lasted from 1948 to 1967, until the first commercial harvest took place in 1968, for the wine that would be released to the public in 1971. Sassicaia was sold as a table wine for decades, but it now has its own appeal and is considered among the finest wines in the world.
Seating is limited.
Nemanja Papić
The premiere of the new 007 film is an excellent opportunity to begin with meals themed around the number seven. It is well known that, in addition to his mystery, James Bond is also renowned as a connoisseur of exquisite drinks. That is why, we decided that the first meal would be devoted to James Bond, with his favorite champagne “Bollinger” served throughout the meal.
Champagnes are, unfortunately, widely acknowledged across the world as wines to begin a meal or to commemorate an occasion. There are several types of champagne, just as there are with still wines. Champagnes are the only wines that can be enjoyed at any time of day and with any sort of cuisine due to their distinct stylistics. Simply said, champagne is a wine that can be paired with both simple appetizers and more structured and heavier meals. With that in mind, we lose too much by reserving champagne for special occasions or simply enjoying it as an aperitif.
“Bollinger” is a real favorite of James Bond, and rightly so. These wines are rich and full of character, and they differ stylistically from most other champagnes. It is the only “champagne” house that matures its wines in 1.5 liter bottles and employs a cork rather than a crown cap during the aging process (in one of the following texts we will explain what that means).
Due to the release of the new James Bond film, “Bollinger” has created a special 007 wine line, which will be debuted at the “SEVEN dinner”.
For more information about the “James Bond SEVEN dinner” you can go to the link to the site or reach us at: nemanja.papic@mioristorante.co.rs
