Alesandro Bonuzzi is Head Sommelier at One-O-One Restaurant, in Knightsbridge. Alesandro trained at the Wines and Spirits Education Trust and has worked here in the UK and in Italy. He has also served as a judge at the International Wine Challenge. Alesandro is currently our resident wine expert for Taste & Talk.

Alesandro Bonuzzi

The following is the list of wines that accompanied the dishes prepared for the first Taste & Talk, which was held on the 4^th October 2007, at The Miller's Academy of Arts & Science, on Hereford Road.

Alesandro Bonuzzi has compiled some notes, to let you into the reasons why these wines were found suitable. We do hope you will find these notes helpful.

Apetiser - Sylvaner
This Sylvaner is a flatter style of white wine with great and surprising structure & depth. I found it as an ideal match to veg dishes

Salmon - Chablis & Riesling
Classic matches in my eyes. Either the gentle buttery notes and the freshness of the chablis or the sweeter style of the riesling, both compliment the meaty fish and the buttered citrus sauce.

Beef - Pinot & Chainti
2 different wines. A Sudtirol Pinot, gentle intense and light in tannins and a chianti with fuller structure, body and higher tannins. Both wines are ideal with red meat nd veg garnish and show 2 very different approaches.

Chocolate - Madeira
sweet and brown and nutty flabours of the Madeira go with the chocolate plus Madeira fresh acidity compliments the oranges tang

Cheese - Sauternes
Another classic match - The sugar degree of the sauternes coats the hot, spicy flavours of the blue cheese. The overall intensity of the wine is a good match for other cheese and in addition a great wine to finish a meal with