Can you tell the difference between a German Silvane and an Italian Sangiovese? And what really happens when you pair the right wine with the right dish?

BaneGarden invites you to an evening where you will sharpen your wine tasting — and your senses. You will be guided by Henrik Solkær, WSET3 sommelier and founder of the Wine Lounge and Gastro Class, and who with 30 years in the food and wine business shares his passion for taste and food matching.

The evening starts with a brief introduction to the art of wine tasting: How do you actually smell, taste and evaluate a wine? Then we go to the table, where our kitchen serves a three-course ** 100% organic menu with accompanying organic wines**. Along the way, we'll stop and talk about what you're tasting — what notes will you find and which wine do you think is best suited to the dish?

Menu

Appetizers

• Whipped butter with lemon zest and sourdough bread
• Cauliflower puree with confit leeks and walnuts
• Pumpkin seed spread with pickled winter vegetables and dukkah
• Roasted pumpkin and Jerusalem artichokes with browned butter

— served with Weingut Porzelt Silvaner Muschelkalk and Weingut Oberhofer Chardonnay Edesheim

Main course

• Beef tenderloin with thyme and deep beef jus
• Seasonal salads with beets, pickled apples and pomegranate
• Roasted potatoes with garlic and lemon

— served with Domaine de l'Accent Una Notte and Raffaella Bissoni Sangiovese Girapoggio

Dessert

• Panna cotta with winter spices and coulis

— served with Weingut Oberhofer Riesling Kabinett.

Dinner is served as sharefood on the tables.

All food and wine in the evening is 100% organic