Comes to the Fair Great Choices Wines & Flavors ‘Perfect Pair’
Chefs and sommeliers rehearse the ideal combination of food and wine.
Because “not only Wine ‘s’ lives Man’, it is necessary to feed the soul – and the stomach – with the desirable company: the ‘Flavors’. For this reason, the organization of the ‘Great Choices Wines & Flavors’ (GEVS) event decided to challenge six Chefs and six Sommeliers to find the ‘Perfect Match’ in a battle of pairings made ‘on the spot’.
This is the first edition of the ‘Perfect Pair’ and will take place on October 26, 27 and 28, at GEVS, with a stage at the Pavilion 1 of the Lisbon International Fair (FIL) in Parque das Nações. The winning duo will be chosen by the public who visit this is the largest wine fair in the country. In the end, four prizes will be awarded.
The stars on this ‘Perfect Couple’ poster are the food and wine, but also the experience and wisdom of the Chef and Sommelier duo. Because our wines are increasingly exported to other markets and other cultures, there was a concern to combine them with other gastronomy as well.
‘Perfect Pair’ Calendar
Friday, October 26, 2018
7:30 pm Chef Leopoldo Garcia Calhau (ex-Café Garrett) & Sommelier Liliana Marques (Alma State)
8:30 pm Chef Guilherme Spalk (Taberna Fina) & Sommelier Diogo Frade (Taberna Fina)
Saturday, October 27, 2018
17h00 Chef Jesus Lee (Jesus is Goan) & Sommelier Teresa Matos Barbosa (João M Barbosa Vinhos)
19h00 Chef Luís Cardoso (Soão Taberna Asiática) & Sommelier António Roxo (Sea Me Group)
Sunday, October 28, 2018
17h00 Chef Ivo Tavares (Izcalli Antejoria) & Sommelier Nuno Jorge (Cacao Divine)
7:00 pm Chef Tiago Emanuel Santos (Quorum) & Sommelier Bruna Esteves (Quorum)
According to the rules of this ‘Perfect Pair’, the Chef’s job is to cook, while the Sommelier has the task of trying the dish and, among the bottles available for this purpose, choose the wine that best harmonizes. They will only know which wines, during the showcooking itself, which should last between 20 to 30 minutes. Among a variety of wines, they can only open three wines, choosing the one that best marries the food. At the end of the session, the ‘maridagem’ is evaluated by the public that is attending, to proceed with the voting on the bulletins distributed at the entrance to the Auditorium, which are then collected.
In the evaluation criteria it counts the food, wine, pairing and showcooking itself. According to the total number of votes attributed to each of these categories, there are prizes to be awarded: ‘Best Dish’, ‘Best Wine’, ‘Best Pairing’ and ‘Best Showcooking’.