The winners and participants of the inaugural Wine+Dessert Latvia

1st place (Golden Fork)

Kest (Cesis): Chef Maris Jansons, sommelier Ingūna Majore  

Beekeeper’s Joy  (honey, sour cream snow, sea buckthorn gel, hazelnut sponge cake, honey) with Quince-Apple Sparkling Wine, Tērvete Winery

 

2nd place (Silver Fork) and the Lightest Pairing Award

Barents (Riga): Reina Paula Ivanova, Mykhailo Beresnev, Emīlija Zelma Gārša, Laura Podgurska 

Elegant pear and balanced mineral Grüner Veltliner symphony (pear mousse with honey cremeux, poached pear in white wine, vanilla montee chocolate- cognac sauce) with Bründlmayer Grüner Veltliner Alte Reben Auslesse 2018

 

3rd place (Bronze Fork) and The Best Wine Award

 Max Cekot Kitchen (Riga): Maksims Cekots, Uldis Grigalis, Daina Pope Gulbe, Ričards Gabriels Vilinskis, Natalja Cekote

While the nature sleeps (Pumpkin/ Quince/ bee pollen/ hazelnut/ sea buckthorn) with Chateau d’Yquem 2010, France Bordeaux

 

The Best Latvian Dessert Award

Pavāru māja Līgatnē: Juris Dukaļskis, Juris Semjonovs, Artūrs Kļaviņš (as guests Ēriks Dreibants and Jeļena Volkova)  

Taste of Līgatne (everything from acorn) with apple ice wine from Līgatne winery 

 

4th place

John Chef’s Hall (Riga): Katrīna Svilāne, Kristaps Sīlis, Emīls Skalbergs, Emīlija Kalniņa, Alise Prancāne

Honey Cake (honey cake ice cream with sublimated honey cake, frozen cream, pollen) with Veuve Clicquot Rich  

 

5th place

36.line Grill Restaurant (Jūrmala): Lauris Aleksejevs un Zigmārs Kalniņš 

Quince, caviar and champagne (white chocolate, quince, almond cookie, Jerusalem artichoke crisp, dill reduction, black caviar) with Veuve Clicquot Ponsardin

Rich Champagne, France

 

6th place

Whitehouse (Riga): Jeļizaveta Kuzmina, Madara Greize-Kapzema

Midnight Rhapsody (coffee-tonka bean mousse, cherry-amaretto souce, caramelized white chocolate ganache, dark chocolate ganache, raspberry jelly, aero chocolate, jaconde sponge, coffee-brandy syrup, pistachio flour) with Niepoort 20 YO Tawny Port, Douro, Portugal  

 

 

Entresol (Riga): Kristīne Strode, Kaspars Ulānovs  

Dark Harmony (chocolate ganache with salt caramel, pecan nuts, chocolate muse, coffee biscuit and blackcurrant vine gel) with Pedro Ximènez San Emilio wine

 

Light House (Jūrmala): Svetlana Osadcaja, ⁠Sintija Tentere, Megija Metra, ⁠Viktorija Busarova, Vitalijs Cumiks

LightHouse Breeze (a dessert made of airy meringue with a delicate Gorgonzola and Dorblue cream, wine-soaked pear, cherry plum jam and pecan nuts) with Quinta da Folgorosa Late Harvest Lisboa 2019 

 

Annas Hotel (Annas): Oļesja Krasjukova, Aleksejs Krasjukovs, Līva Vasiļevska, Lāsma Romane, Aleksei Zalygin

Lime - coconut - wine (lime and white chocolate parfait, caramelized coconut crumble, coconut foam and goat cheese sorbet) with Domaine des Deux Vallees Coteaux du Layon 1er Cru "Chaume" 2022

 

Harper Woolf (Riga): Arturs Arnicans, Ivonna Prame, Ruslan Chaykovsky, Lelde Liduma Iskander, Virginija Rubcova

Pear Symphony (pear chutney, Pear jelly, Pear chips, Yuzu-caramel chocholate, Caramel-macadamia nut bisquit, caramel sauce, gorgonzola cheesecake cream) with Villa Girardi Recioto Della Valpoicella Classico 2018 

 

Chef`s Corner Restaurant & Bar (Riga): Daina Gaile, Jānis Jonāts, Alla Ugnivenko, Elviss Niklass

Sicilian Pear (Pear - Pear jam, Dulche de Leche mousse, shortbread crumble, white chololate glaze) with Planeta Passito di Noto, Sicilia, Italy

 

3 pavāru restorāns (Riga): Sommelier Elīna Indriksone, Recipe by head chef Pāvels Skopa, Chef Konstantīns Jegorovs, Assistant Dana Gritāne

Dark Sweetness (Chocolate mousse with black garlic / blackcurrant sorbet / rye bread with hemp halva (Dark chocolate, Tonka beans, Black garlic, Water, Cacao, Sugar, Agar, Cherry liquor, Blackcurrant puree, Blackcurrant balsam, Rye bread, Hemp halva, Dried pine buds, Chocolate tuile) with Tenuta Ulisse Passito Rosso, Terre di Chieti IGP, Italy- Abruzzo