{"id":18196,"date":"2022-11-18T19:19:23","date_gmt":"2022-11-18T18:19:23","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=18196"},"modified":"2022-11-18T20:42:45","modified_gmt":"2022-11-18T19:42:45","slug":"das-dine-wine-festival-feierte-jubilaeum-mit-senn-und-nakamura","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/das-dine-wine-festival-feierte-jubilaeum-mit-senn-und-nakamura\/","title":{"rendered":"Das \u00bbDine & Wine Festival\u00ab feierte Jubil\u00e4um mit Senn und Nakamura"},"content":{"rendered":"

2003 hat Familie Dobitsch zusammen mit Zwei-Sternekoch Gerhard Wieser das \u00bbDine & Wine Festival\u00ab ins Leben gerufen. Grundgedanke: Gleichgesinnte G\u00e4ste, die allesamt Freude an Kulinarik und Weinen haben, f\u00fcr einige Tage ins \u00bbCastel\u00ab<\/a> nach S\u00fcdtirol<\/a> zu holen. Auch wenn die Anf\u00e4nge des Festivals nicht einfach waren, blickt man heute auf eine Erfolgsreihe mit\u00a037 verschiedenen Gastk\u00f6ch:innen und knapp 90 Weing\u00fctern aus ganz Europa<\/strong> zur\u00fcck.\u00a0Zum Jubil\u00e4um 2022 hat man zwei besondere K\u00f6che eingeladen.<\/p>\n

\"Ein
Ein Gericht von Tohru Nakamura: Hamachi mit Spitzkohl, Shiso, Kerbelwurzel und pikanter Gefl\u00fcgelvelout\u00e9.
\u00a9 Annette Sandner<\/figcaption><\/figure>\n

Tageweise Spitzenk\u00fcche<\/h2>\n

So begann der erste Abend nicht nur mit einem Gro\u00dfen der Kochszene, sondern auch mit einem Jugendfreund von Gastgeber Daniel Dobitsch. Tohru Nakamura (\u00bbTohru\u00ab<\/a> und \u00bbDie Schreiberei\u00ab), dessen K\u00fcche von seinen\u00a0halb japanisch, halb deutschen Wurzeln gepr\u00e4gt ist, reiste mit seinem Team aus M\u00fcnchen an und er\u00f6ffnete das Festival mit einem eurasischen Sieben-G\u00e4nge-Men\u00fc<\/strong>.\u00a0Am zweiten Festivaltag sorgte Zwei-Sternekoch Andreas Senn\u00a0mit K\u00fcchenchef Christian Geisler\u00a0(\u00bbSenns.Restaurant\u00ab<\/a>\u00a0Salzburg) f\u00fcr einen Kontrast zum Men\u00fc von Nakamura. Aus laut und facettenreich wurde leise und harmonisch.<\/strong>\u00a0Der finale Gala-Abend war auch in diesem Jahr das Heimspiel von Gerhard Wieser, der seine alpin-mediterrane K\u00fcche pr\u00e4sentierte. In seinem Men\u00fc setzte er unter anderem auf sizilianischen Scampi oder auf ein Almk\u00e4se-Brioche, saisonal abgerundet durch raren wei\u00dfen Tr\u00fcffel<\/a> aus Alba.<\/p>\n

\"Ein
Ein Gericht von Andreas Senn: Bachsaibling aus Tainach mit Sonnenblumenkernen, Artischocke und Gurke.
\u00a9 Annette Sandner<\/figcaption><\/figure>\n

Elegante Begleitung<\/h2>\n

Doch kein solches Event funktioniert ohne Wein, weshalb man hier auf gro\u00dfartige Winzer:innen traf.\u00a0Zu Nakamura passend, gab es deutsche Weingeschichte von Franz Keller, vertreten durch Friedrich Keller, der als besonderes Highlight eine Sechs-Liter-Flasche des 2015er Schlossberg GG Sp\u00e4tburgunder aus dem Privatkeller<\/strong> mitbrachte.\u00a0Die italienische Winzer-Familie Frescobaldi war am zweiten Festivaltag zu Gast, um das Men\u00fc von Senn mit Weinen verschiedener ihrer Weing\u00fcter zu begleiten.\u00a0Zu den Gerichten Wiesers brachte Kellermeister Othmar Don\u00e0 von der Kellerei Kurtatsch neben aktuellen Jahrg\u00e4ngen auch Weine aus dem Rarit\u00e4ten<\/a>-Keller der Genossenschaft. Und wer nun auf den Geschmack gekommen ist:\u00a0Das n\u00e4chste \u00bbDine & Wine Festival\u00ab findet vom 5. bis 9. November 2023 statt.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Bei der Jubil\u00e4umsausgabe des Festivals brachten die Top-K\u00f6che Andreas Senn und Tohru Nakamura inspirierende Genussmomente ins S\u00fcdtiroler Hotel \u00bbCastel\u00ab. Den finalen Gala-Abend gestaltete Haus-K\u00fcchenchef Gerhard Wieser mit seiner alpin-mediterranen K\u00fcche.<\/p>\n","protected":false},"author":5,"featured_media":18197,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[52,143,66],"class_list":["post-18196","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-event","newstag-kulinarik","newstag-suedtirol"],"yoast_head":"\nDas \u00bbDine & Wine Festival\u00ab feierte Jubil\u00e4um mit Senn und Nakamura - Falstaff Profi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/das-dine-wine-festival-feierte-jubilaeum-mit-senn-und-nakamura\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Das \u00bbDine & Wine Festival\u00ab feierte Jubil\u00e4um mit Senn und Nakamura - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Bei der Jubil\u00e4umsausgabe des Festivals brachten die Top-K\u00f6che Andreas Senn und Tohru Nakamura inspirierende Genussmomente ins S\u00fcdtiroler Hotel \u00bbCastel\u00ab. 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