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 © 2018 - 2019 Orange Wine Revolution

Master Classes during the

Orange Wine Revolution

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Monday January 13 - Masterclass Orange wines & Cheese 

13:00 - 13:45
 

Maître fromager and owner of Burgundian Lifestyle, René Koelman will have a selection of his beautiful cheeses combined with orange wines presented by Mark van Es.

 

Tuesday January 14 - Svetlik Wine & Slovenian Cuisine
14:00 - 14:45
 

Svetlik will give a vertical Rebula tasting going back to 2002, which will be combined with traditional Slovenian dishes by chef Klavdij Pirih.

Klavdij Pirih is a chef at Kendov Dvorec restaurant since 1995. In 2002, Klavdij Pirih was the principal assistant of the chef of the year. He participated in the Chefs club in Alta Badia, in the St. Hubertus restaurant with three Michelin stars, where he gained experience working with the main chef Norbert Niederkofler.
 

 

Wednesday January 15 - Masterclass Vodopivec & Gravner wines with Restaurant Beulings Amsterdam
13:00 - 13:45

Experience the unique Italian amphora wines of Vodopivec & Gravner that are made in traditional Georgian Qvevri's, with dishes served by Restaurant Beulings.

Wednesday January 15 - Masterclass Orange Wine by Marcel de Cocq, writer / blogger
16:00 - 16:45
 

A flight through the world of Natural Orange Wines with a dynamic selection of wines presented at the Orange Wine Revolution.
Expedience the various hues of macerated white wines and their difference in style and character by region and vinification. 

During this master class a tasting of Slovenian dishes is being served by Cigoj and chef G. Rok Ropnik.
 

Wednesday January 15 - Masterclass Batic wine with chef Joris Bijdendijk, Restaurant Rijks 
12:00 - 12:45
 

The domain of the Batic family has been known for over 100 years as a model of quality in Slovenia.  This quality is due to the very nature-friendly, almost spiritual handling of the nature of the Batic family.  And that philosophy is connected with the special microclimate, which makes the location very suitable for biodynamic viticulture, and with the rich history of the vineyard: monks had already arranged this piece of land as a vineyard in the 16th century. 
 

Culinary setting by Joris Bijdendijk from restaurant RIJKS.

Joris Bijdendijk

Klavdij Pirih

René Koelman

Marcel de Cocq