ПАРТНЕРЫ АССОЦИАЦИИ

TROPHEE MASI 2007 ESTONIAN BEST SOMMELIER 

PRESS RELEASE  

On Saturday 21st of April Estonian Best Sommelier 2007 was selected
and the holder of the title Trophee MASI 2007 Estonian Best Sommelier is Mr.KRISTJAN MARKII  from restaurant Balthasar. 
 

Trophee MASI 2007 Estonian Best Sommelier results:

 

1.  KRISTJAN MARKII – Restaurant Balthasar
2.  ANNAMARI NIKKEL – GLORIA wine cellar
3.  TARVO SARAPUU – Restaurant SENSO

 

4.  AIVAR VIPPER – Restaurant NERO
5.  TOOMAS LILLEMETS – CARMEN catering
6.  ARTI MUSTKIVI – Wine restaurant IN STUDIO VINUM

7.  – 12. PLACES
SIRLI KRUUSMAA – Restaurant ROSE
KATRIN SOOALU – Restaurant & Cafe FAHLE
URMAS SARRI – Restaurant BALTHASAR
HANNES TUULMДGI – RestaurantCITY CAFE
ARON RAHU – Restaurant KARL FRIEDRICH
VILJAR PENT – Restaurant BALTHASAR
 

The competition was organized by the Association of Estonian Sommeliers (ESA)
and by 
Altia Eesti AS who is distributor of MASI wines in Estonia.

All pictures about the competition and Wine Fair in Estonia
    Click here
>> WINE FAIR 2007 <<
                               >> TROPHEE MASI 2007 <<

 

COMPETITION PROGRAMME:

 

I ROUND – WRITTEN TEST 18.04.07
- WRITTEN EXAMINATION – 37 QUESTIONS
- WHITE AND RED WINE WRITTEN CHARACTERIZATION

 

I ROUND PRACTICAL DECANTING 21.04.07 at Tallink Spa&Conference Hotel
- INDIVIDUAL DECANTATION –

The results of written test and decanting were put together and according to those results 3 best had the chance to participate in the finals.

 

II ROUND - SERVING CHAMPAGNE – competition for 4th - 6th place
Champagne serving competition where previous points from test and decanting will be counted.
750ml bottle of champagne has to be served equally into 9 glasses with one pouring per glass in 6 minutes.

Competitors in this category:
AIVAR VIPPER - Restaurant NERO
ANNAMARI NIKKEL – GLORIA wine cellar
TOOMAS LILLEMETS – CARMEN catering

 

III ROUND – FINAL

Competitors in the final:
TARVO SARAPUU – Restaurant SENSO
ANNAMARI NIKKEL – GLORIA wine cellar
KRISTJAN MARKII – Restaurant Balthasar
In the finals the score started from anew. Three finalists were participating in a very tense atmosphere.

 

a)  Blind degustation
- Blind tasting with full descriptions of 1 red and 1 white wine
- 3 different alcohols served to be recognized without descriptions

Wines:
White wine: Chardonnay 2004 MargaretRiver, Evans & Tate, Australia
Red wine: Cotes-du-Rhфne 2003, Ferraton Pere-Fils, France

 

Alcohol:
Sambucca Ramazzotti liqueur
Martini Extra Dry vermouth
Gekeikkan Sake

 

b)  Matching food and wine
A multiple course menu was presented to the candidate.
Recommendations for each course,
all wines have to be from different countries.

 

MENU / MENU 

Lobster Cappuccino with green herbal oil
* * *
Grilled scallops with avocado and mango salsa
* * *
Fillet of veal with a creamy garlic sauce and honey-roasted artichokes
* * *
Manchego cheese with red onion marmalade
* * *
Valhrona chocolate variation – souffle, mousse and ice cream served with black cherry confit

 

c)  Presentation of MASI wines.
Competitor had to answer to a question of the jury and
 
recommend a MASI wine to a jury member. 

 

COMPETITION JURY:

 

  1. GERAN KLINTBERG – Head of Jury, president of Swedish Sommelier Association 
  2. KADRI KROON – Jury member, president of Estonian Sommelier Association
  3. ARŪNAS STARKUS – Jury member, president of Lithuanian Sommelier Association
  4. GINTS SNIEDZE – Jury member, Latvian Best Sommelier 2006 
  5. URVO UGANDI – Jury member, 4 times Estonian Best Sommelier and also Baltic Best Sommelier 2006 
  6. KALEV KESKЬLA – Jury member, Eesti Ekspress wine journalist and ESA lector 

 


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