FINLAND 2 GRAMONA AMUSE CONTEST 20
24
nd

THE STOVES ARE ON

Register for the second Amuse Contest by the end of July. You will then receive a bottle of Gramona “Innoble” C319 and a Standard Gabriel Glass to inspire your Amuse Bouche.

REGISTER NOW

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The Finnish Gramona Amuse Competition 2024

Vindirekt and Gramona invite you to take part in the 2nd Amuse Contest Finland. The competition evolves around creating an Amuse-Bouche and perfectly pairing it with this year’s Amuse wine Gramona Innoble.

Our renowned jury is going to decide on the winner teams.

Our task 2024:

This year’s theme revolves around “forever” foods. Chefs have been relying on home-made conserved ingredients for centuries as those kinds of food guarantee excellence through their consistency.

Long ripened cheeses, carefully cured charcuterie, pickled vegetables, smoked fish, dried fruit, patiently prepared sourdough bread, grandmother’s slow-cooked jam: just like a “reserve perpetual” those types of food are made over long periods of time and require patience and high quality base products.

Wine producers hold large stocks of reserve wine which can be used when individual harvests are weak or lacking in some element. Just as those base wines ensure consistent qualities in wine, preserved foods can help chefs to refine their dishes. We invite you to play with the idea of preserved food to create your Amuse and pair it with our Innoble Reserve Perpetuelle.

Now it is your turn:

Chefs, wine enthusiasts, sommeliers and newbies: This is your chance, sign up as a team and convince our jury of your Amuse Bouche.

REGISTER NOW

CALENDAR


May 1st – June 30th

Registration for the Gramona Amuse Contest
Sign up by the end of June for the second Finnish Amuse Contest.
We will then send you a bottle of Gramona Innoble and a Standard Gabriel Glass to inspire your Amuse Bouche.


May 15th – July 14th

Create the perfect Amuse Bouche
Get creative and create an Amuse Bouche that is a perfect match for Innoble. To participate, you must upload all the required information about your creation by the end of July (details will follow via e-mail).


August 1st – September 1st

Public Online-Voting
The public online voting will take place from the 1st of August until the 1st of September. Share your Amuse Bouche in your community and collect votings. The Amuse Bouche with the highest number of votes is automatically qualified for the grand finnal.


September 2nd

Announcement of the Public Online Voting’s winner
We will publish the winner of the public online voting at the beginning of September.


September 2nd - September 16th

Jury chooses the Top 9
The top-class jury evaluates different factors of the submitted Amuse Bouche creations. The nine participants with the highest jury points will move on to the grand final of the second Finnish Amuse Contest. 

The evaluation criteria are:
The look and taste, creativity, and originality, whether the theme was fulfilled and whether the amuse pairs well with Innoble according to the description.


October 7th

Grand Final
On Monday, 7th of October the Grand Final of the Amuse Contest will take in Helsinki. The top 9 as well as the public online voting’s winner will create their Amuse Bouche live on site and present them to the jury. The winner will be announced that same day.


About theORGANIZERS

Gramona is a historic sparkling wine producer in the heart of Penedès (Barcelona), known for their long aging and gastronomic wines. The Gramona family has been making wines with character and personality which reflect the identity of their region and the land for over 130 years. Their work is a challenge, a constant commitment, and a family   honour, respecting a tradition of excellence handed down through five generations to the sixth generation of today.

www.gramona.com

Vindirekt is a wine importing company based in Helsinki and is privately owned by the founder since 1998. Vindirekt was the first company in Finland to import allocated, rare wines. The portfolio focus today is still on exceptionally high quality wines, from all around the world.

For the list of producers please click here.www.vindirekt.fi

PRIZES

1st

A trip for 2 nights and 2 people to Barcelona including flight and hotel.


A visit to Gramona, the cellar, vineyards, a very well-kept wine-food tasting.


Dinner at Disfrutar in Barcelona


A bottle of Imperial Magnum.

2nd

A visit to Gramona, the cellar, vineyards a very well kept wine food tasting.


20% discount on Innoble for 3 months.


A bottle of Imperial Magnum.


3rd

15% discount on Innoble for 3 months.


Michelin star dinner in home country


A bottle of Imperial Magnum.


4th    to   10th

A bottle of Imperial Magnum.

JURY

Mikko Reinikka

Mikko Reinikka is editor-in-chief of Pintxo, Finnish food & culture magazine. He is the founder and the head of the jury of Tamperrada pintxo competition. Tamperrada started first time in 2013 and it is now the biggest restaurant festival in Finland. He is also a founder of two private cooking clubs: the Helsinki Gourmetclub and the Tampere Gourmetclub.

Samuil Angelov

Samuil Angelov is internationally awarded and Finland´s most decorated Sommelier. Samuil also works as a restarateur in restaurant´s Muru and Pastis. Among many other things, Samuil works actively in the board of ASI and Finnish Sommelier Assosiation.

Essi Avellan

Essi Avellan is Finland’s first Master of Wine. Recognized as a champagne and sparkling wine specialist, Avellan is the author of several wine books, including Essi Avellan’s Champagne and Matka Champagneen. She has also revised and extended the 3rd and 4th edition of Tom Stevenson’s award-winning Christie’s World Encyclopedia of Champagne and Sparkling Wine.

Heidi Mäkinen MW

Heidi became the Best Sommelier of Finland and the second in Chaîne des Rôtisseur’s Jeunes Sommeliers of the World in 2015, and the eight Best Sommelier of the World in 2016. She was selected as one of The Future 50 by WSET and IWSC in 2019 and is currently the President of the Finnish Sommelier Association. Heidi teaches WSET at all levels, judges in various international wine competitions and gives presentations around the world.

Xavier Gramona

Xavier Gramona Sande was born into a family dedicated to agriculture and production of cava. He has involved in the harvest until he turned 16 years old, after that he was away from his family and returned when he became 35.
During this time he studied Business Sciences – ESADE Barcelona, and also at MSc London Business School.
After 10 years in the business world, he returns to take over the family winery.
He studied Winemaking at INCAVI in Vilafranca del Penedès and at the UPC-Barcelona where he completed a Master in Aromas
Today he is Vice President of Gramona and President AVEC – CORPINNAT

Tomi Björck

Tomi Björck is Finland’s most cherished restaurateur and celebrity chef. With 11 restaurants in Finland, Sweden and Australia, 17 television series, five cookbooks, and a resume spanning some of the finest restaurants in Spain, London, Helsinki, Stockholm, and Sydney – he’s making his mark in Australia and beyond. While Tomi’s roots are firmly planted in fine dining, creating unique food and dining culture is his passion. He travels the world in search of new tastes, new ingredients and exciting experiences. With a focus on social eating and local produce, each of his 11 restaurants is completely different.

Heidi Mäkinen MW

Heidi became the Best Sommelier of Finland and the second in Chaîne des Rôtisseur’s Jeunes Sommeliers of the World in 2015, and the eight Best Sommelier of the World in 2016. She was selected as one of The Future 50 by WSET and IWSC in 2019 and is currently the President of the Finnish Sommelier Association. Heidi teaches WSET at all levels, judges in various international wine competitions and gives presentations around the world.

Xavier Gramona

Xavier Gramona Sande was born into a family dedicated to agriculture and production of cava. He has involved in the harvest until he turned 16 years old, after that he was away from his family and returned when he became 35.
During this time he studied Business Sciences – ESADE Barcelona, and also at MSc London Business School.
After 10 years in the business world, he returns to take over the family winery.
He studied Winemaking at INCAVI in Vilafranca del Penedès and at the UPC-Barcelona where he completed a Master in Aromas
Today he is Vice President of Gramona and President AVEC – CORPINNAT

GET INSPIRED

OTHER EDITIONS

Gramona Amuse was born three years ago in the Netherlands as a food & wine pairing competition that promoted cheffs and sommeliers to join forces and imagination to create.

Gramona Amuse creates a frame in which cheffs and somms can prove themselves by breaking gastronomic standards and blending their own personalities with the style of the wines of Gramona

Outcome of first editions was very enlightening. Delicate and subtile, sumptuous and eclectic, local and fusion styles were presented in perfect harmony with Gramona’s balanced wines.

Envisioning the success, Gramona decided to extend the contest to other gastronomic plazas to keep exploring potential and empowering the European food & wine already rich culture.

1st award Netherlands 2017

Restaurant Vinkles

1st award Switzerland 2020

Restaurant dasRestaurant