The opportunity to dine with a Personal Sommelier was a chance I could not pass up. And the venue he would select for the evening? La Ciau del Tornavento Ristorante, a Michelin Star bearer situated in Trieste, an area not as famous as Barolo or Barabaresco, but one that produces incredibly excellent wines nonetheless!

His name is Lukasz Kolodziejczyk, and he is the exclusive buyer for the European Elite who want to make the most of their wine investments. “Of course each of their collections include a foundation from the best years of the finest Chateaus, but there is much more than knowing the best wines … the art is in knowing what the best will be to come. I`ve built my reputation on the latter,” he states with an air of confidence.

In solitude he peruses the extensive wine list, his intensity palpable. As he does so, Yulia and I savor the joy of partaking in the gifts from the kitchen, examining each as we once did as children holding our Christmas presents with wonder, before unwrapping each in delight as their marvelous tastes flourished upon our palettes.  Lukasz is oblivious as we both giggle with the incredibly unique flavors we are experiencing.

The house Sommelier, Edgar, appears and the discussion between the two begins. Impressively, Edgar intuitively senses the level of his client`s knowledge and he strives to direct his guest toward the optimal selection as he inquires as to his favorite Producer. The discussion culminates in the selection of a 2013 Chardonnay L’Angeli and a Barolo Rocche Ratti 2004.

Later Lucasz describes for us the subtleties that only a connoisseur can recognize noting the White to have distinguished features of ripe pineapple, glazed lemon peel, lanolin, and white flowers with a subtle tension of freshness. The Red possessing deep aromatics of dark cherry, strawberry, nutmeg and forest floor.

Not being able to help myself I inquire about the ‘forest floor’ and ask, would that be African or European? Incredibly he replies, “Ah, a Monte Python fan I see.” He’s good!

The Meal Continues

Snapper cerviche, lime gelatin and red onion from Tropea

Seared veal and tuna fillets with ice cream of tuna sauce

Three milks warm cream, asparagus tips, quail eggs, parmesan biscuits, and black truffle

Risotto with porcini mushrooms

Floured mushroom in accompaniment with risotto

Young goat prepared in two styles, roasted and deep fried filled with Taleggio cheese, apple and semolina

Fruit and vegetable soup with raspberry sorbet and Moscato d`Asti ‘Saracco’ infusion

Cannolo salsa zabaglione fillo pasta, coconut and mango cream puffs with chantilly macaroon with raspberries covered with white chocolate and strawberries

“The focus of my cuisine is to perpetuate the excellence of the Langhe tradition, but I also strive for new creations built upon the solid raw materials of this region. Presentation is important, but taste and intensity of favors is paramount!”