Source: eKapija | Sunday, 17.02.2019.| 12:34
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Exclusive wine dinner Chateau Gruaud Larose Retrospective - Wine nearly half a centry old arrives to Belgrade

Radisson Collection Hotel, Old Mill Belgrade, hosted the exclusive wine dinner Chateau Gruaud Larose – Retrospective World Tour on Thursday, February 14.

Within this annual global tour, the management of the Gruaud Larose property chose Belgrade as the starting point.

– Belgrade is a central and historical point for Eastern Europe. Consumer here knows about wine, so it seems natural to me to start the tour here – Nicolas Sinoquet says for eKapija.

As he says, this is his first time in Belgrade, and Gruaud Larose will present a selection of some of its best vintages to the local audience.

– We are bringing excellent wines from as many as six vintages that are 10, 20, 30, or 40 years old, namely, 2009, 2005, 1999, 1995, 1989 and 1975.

The oldest wine, then, is nearly half a century old and had not left the wine cellar before Belgrade was picked as the first destination within the tour.

Still, as our interview says, Gruaud Larose stores much older wines in its cellar. The oldest one dates all the way back to 1815, the end of the Napoleonic era. It is in the maturity of its wines that the secret of Chateau Gruaud Larose’s success lies.

– We make classic wines with a twist of modernity. This means that you need to wait before drinking our wine. We do have in stock almost 1 million bottles and release them when they are ready to drink.

Nicolas Sinoquet says that the concept of “terroir” is crucial to the making of exquisite wines.

– The terroir is key. But terroir is not only the soil. It is also the climate, the people and the experience. We are looking for excellence in every step of the process.

The chefs and the wine stewards at Hotel Radisson Collection, Old Mill Belgrade had created a five-course menu for the dinner held on February 14, accentuating the flavors of each Chateau Gruaud Larose wine.

We asked our interviewee if there was a difference in which wine to serve for lunch and which for dinner, or if it depended on the meal served.

– There is a difference, of course, but the most important thing is to bring what you like. So I brought the wine that I wanted to drink in good company – Nicolas Sinoquet emphasizes in his interview with eKapija.

D. O.

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