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Wine Training In Sukun Restaurant

June 19, 2017 Beverage No Comments Email Email

Sukun Restaurant recently held Wine Training. Through coaching by sommeliers from Sababay and Hatten Wines, team of Sukun joining the three days training that intensively carried out three different sessions: Different type of wine, How wines are made and Basic rules of Wine and foods pairing.

“We believe this is important to give appropriate coaching of wine training for our team, so they trully understand anything to do with wine, especially food pairing. Some examples, for red meat dishes with earthy flavors like mushrooms or truffles will taste great with red wines Pinot Noir which are light – bodied. Or red wines Cabernet Sauvignon will be fabulous with juicy red meat. We could choose white wine like Chardonnay to accompany poultry dishes or any kind of seafood like salmon,” Restaurant Manager of Sukun Eny Sushandewi said.

Wine and food indeed can be paired, if we understood on how to play a role in making memorable wine pairings. Recipes with ingredients like mushrooms and truffles taste great with red wines like Pinot Noir, Lamb Chop or Steak with spicy blackpepper sauces should be matched up with Carbenet Sauvignon or seafood and poultry with Chardonnay.

Wine, especially the red variety, has been studied intensively over many years with impressive findings suggesting it may bring a lot of benefit for health. New research into how wine can affect us has revealed that drinking up to six alcoholic drinks a week will not increase your risk of suffering from a heart attack or stroke. In fact, regularly drinking small amounts of wine in the long term could stop weight gain, prevent cancer, stop bug bites problem, prevent memory lost and help you live longer (

Sukun Restaurant and Bar is a casual open-plan dining venue with a laid-back summer vibe designed by Made Wijaya featuring fun wall cut-outs, colourful mosaic tiles and a sky-inspired ceiling fitted with quirky light fixtures. It celebrates the diverse flavours of the Indonesian archipelago with a menu driven by islandfresh produce and seasonal specialties. Open daily from 7am – 11pm.

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