https://www.facebook.com/1163462233696233/

Sommer Kitchen Grill & Food Lab

Home
New Zealand
Wellington
Sommer Kitchen Grill & Food Lab

Directions

Sommer Kitchen Grill is here to bring great food to your next event! Searching for the next exciting dish, we want to bring a new way of dining to you.

Let yourself and your guests be amazed by our creations and widen your culinary horizon. We love good food and want to bring it to your table!

30/10/2026

A fascinating visit to a traditional urban w**ery in the historic centre of Olite, where old w**emaking equipment, wooden presses and historic cellar spaces offer a glimpse into the region’s viticultural past.

While modern w**eries increasingly rely on precision technology and purpose-built facilities, Viña Palacios preserves an earlier chapter of Spanish w**emaking — without losing its connection to contemporary production.

Our tasting featured Trifinio, La Carra Cabra and El Arrebol, highlighting the versatility of Garnacha, one of Navarra’s defining grape varieties.

After exploring experimental varieties, modern cellar techniques and new approaches to viticulture, this was a valuable reminder that understanding w**e also means understanding where its traditions began.

WSET Global
**e

**e **eEducation **e

29/10/2026

Navarra Rosado – much more than a summer w**e. 🍷🇪🇸

A fascinating exploration of Navarra’s rosé traditions, beginning with a grand tasting at the Roman necropolis of Santa Criz de Eslava.

From pale, delicate styles to deeply coloured, structured Garnacha rosados, the tasting demonstrated the remarkable diversity of the region – and its potential for serious food pairing.

Next stop: Bodegas San Martín, founded in 1914, followed by an off-road vineyard safari through the rugged landscapes of Baja Montaña, where Garnacha remains an essential part of the region’s identity.

An excellent reminder that rosé deserves just as much attention to terroir, w**emaking and regional identity as any red or white w**e.

WSET Global **e

**e **e

28/10/2026

One grape, countless expressions. A day dedicated to Garnacha in Navarra.

At Viña Zorzal, the focus was firmly on terroir and the remarkable diversity of old-vine Garnacha. From the freshness and precision of Malayeto to the complexity of Señora de las Alturas, the tasting demonstrated just how much individual vineyard sites matter. And Cuatro del Cuatro offered a compelling reminder of Navarra’s other great red variety: Graciano.

Another highlight was exploring Keyline vineyard design, where planting follows the natural contours of the landscape to improve water infiltration and reduce erosion. An increasingly relevant approach in a region shaped by drought, heat and the relentless Cierzo wind.

At Ubeta, the conversation continued around old vines, biodiversity and different approaches to fermentation and maturation. Tasting directly from the barrel offered a particularly interesting glimpse into w**es still finding their final expression.

Two w**eries, contrasting interpretations and a shared commitment to preserving the identity of Navarra’s vineyards.

A reminder that great Garnacha is not necessarily about power or ripeness, but increasingly about freshness, precision and a sense of place.

WSET Global
**e

**e

28/10/2026

What if the future of w**e lies in grape varieties we almost forgot?

A fascinating visit to EVENA, Navarra’s viticulture and oenology research institute, where scientists are rediscovering, identifying and preserving the region’s nearly extinct grape varieties. Through genetic research, experimental plantings, microvinifications and technical tastings, this work is helping to restore viticultural diversity while exploring potential responses to climate change.

Three particularly interesting experimental w**es:

Oneca — a rediscovered white variety, with three months in oak. Peach, nectarine, citrus, white flowers and exotic fruit, supported by lively acidity and just 12.5% alcohol.

Musa — a rare white offspring of Cabernet Sauvignon. Five months in oak, expressive citrus and stone fruit, a distinctly phenolic texture and a powerful 15.5% alcohol.

Berués — an almost forgotten local variety, presented as a directly pressed rosé. Just 30 kg of grapes went into the 2025 experiment, producing a w**e with red cherry, redcurrant and intriguing savoury notes.

Perhaps the most exciting part was tasting w**es that are not commercial products, but part of an ongoing effort to understand and preserve Navarra’s viticultural heritage.

Sometimes innovation starts with rediscovery.

WSET Global Vinos Navarra

**e **eResearch WSET

27/10/2026

Not every w**e journey begins in a vineyard.

On my way to Navarra for a few days of w**e education, an unexpected window between flights and transfers offered the perfect opportunity to explore Bilbao’s Guggenheim Museum.

From Frank Gehry’s flowing titanium architecture to Richard Serra’s imposing steel installations, it was a wonderful reminder that art and w**e have quite a lot in common: both invite us to explore, interpret and occasionally reconsider our perceptions.

Next stop: Navarra, its vineyards, w**emaking traditions and a closer look at one of Spain’s most fascinating w**e regions.

**e **eEducation **eTravel

05/10/2026

Just outside Saint-Tropez, Domaine Fondugues-Pradugues shows a very different side of the Côte d’Azur.

Fourteen hectares on the plain of Ramatuelle, farmed organically and biodynamically, with the Mediterranean only a short distance away. The cellar follows the same philosophy: indigenous yeasts, restrained intervention and w**es built more around freshness and character than polish.

Rouge d’Automne, a blend of Grenache and Merlot, was a particularly interesting example: fresh red fruit, pomegranate, liquorice and soft tannins, with enough structure to remind you that Provence can do far more than pale rosé.

A very worthwhile stop in Ramatuelle and one of the more individual producers around Saint-Tropez.

**e **e **e **eTravel

08/09/2026

Faszination Handel 2026 at IFH Köln – a day of perspectives on how AI is reshaping retail, and what remains distinctly human.

Insights from experts across retail research, sports retail and bookselling, including INTERSPORT and Thalia, explored the changing customer journey: from algorithms and automation to the continuing importance of expertise, trust and genuine human interaction.

Many of these questions translate directly into the w**e trade. AI can improve discovery, recommendations and customer journeys – but when products are complex, emotional and deeply connected to stories and people, expertise and personal advice remain part of the experience.

**eTrade

11/08/2026

Clos Venturi Le Clos Blanc 2024 – Vermentinu from the mountainous interior around Ponte-Leccia. Altitude, warm Mediterranean days and cooler nights shape a more structured expression of the variety: ripe citrus and stone fruit, herbs, texture and a distinctly saline finish.

From there back into the Balagne: Costa for last weekend’s Fiera di u Focu, celebrating Corsican craftsmanship and fire, before ending the evening in the stone lanes of Pigna.

W**e, terroir and Corsican identity – never very far apart here. 🍇🇫🇷

08/08/2026

A visit to Enclos des Anges in the Balagne, where vineyards sit between the Mediterranean and the dramatic mountains surrounding Calvi.

By early August, the growing season is approaching its final stretch: the red grapes are well into véraison, bunches are gaining colour and harvest is coming into view. In a landscape this dry, sunny and exposed, the Mediterranean climate is unmistakable — but so is the influence of altitude, mountain air and the sea.

And this is what makes Corsican w**e so fascinating: indigenous varieties, distinctive terroirs and a w**e culture that feels unmistakably its own.

05/08/2026

Some places capture the essence of an island in a single meal. Falasca is one of them: perched above the Bay of Calvi, where breathtaking views meet thoughtful cuisine rooted in Corsican tradition.

In the glass, the 2024 Pumonte from Domaine Alzipratu—a beautifully textured Vermentinu with aromas of citrus, white flowers and Mediterranean herbs, carried by vibrant acidity and a saline, mineral finish that speaks of the Balagne.

The kitchen follows the same philosophy: local ingredients, treated with precision and respect, allowing the flavours of Corsica to take centre stage.

When the w**e in your glass reflects the landscape in front of you, memorable dinners become unforgettable ones. 🍷⛰️🌊

Address

Wellington

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Sommer Kitchen Grill & Food Lab posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.