{"id":35180,"date":"2026-05-22T23:04:17","date_gmt":"2026-05-23T02:04:17","guid":{"rendered":"https:\/\/www.diariodebordo.net\/?p=35180"},"modified":"2026-05-22T23:06:29","modified_gmt":"2026-05-23T02:06:29","slug":"vinhos-gauchos-ganham-destaque-na-edicao-especial-do-chefs-table","status":"publish","type":"post","link":"https:\/\/www.diariodebordo.net\/?p=35180","title":{"rendered":"Vinhos ga\u00fachos ganham destaque na edi\u00e7\u00e3o especial do Chef&#8217;s Table"},"content":{"rendered":"<p style=\"margin-bottom: 1em; color: #000000; font-family: Arial; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; font-size: 12pt; text-align: center;\"><i>Edi\u00e7\u00e3o hist\u00f3rica de dez anos do Chef&#8217;s Table aposta no desempenho de r\u00f3tulos premiados da Serra do Sudeste ga\u00facha<\/i><\/p>\n<div style=\"color: #000000; font-family: Arial; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; text-align: justify; font-size: 11pt;\">\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">O\u00a0<\/span><strong>Chef\u2019s Table<\/strong><span style=\"font-weight: 400;\">\u00a0chega \u00e0 sua d\u00e9cima edi\u00e7\u00e3o consolidado como uma das experi\u00eancias gastron\u00f4micas mais exclusivas do calend\u00e1rio ga\u00facho. Para o p\u00fablico que acompanha o projeto, a expectativa em torno da carta de vinhos \u00e9 t\u00e3o central quanto os menus assinados por chefs premiados. Na temporada que celebra uma d\u00e9cada, a partir do dia 28 de maio, essa curadoria ganha um novo componente visual que acompanha a identidade art\u00edstica do evento.<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">A est\u00e9tica desta edi\u00e7\u00e3o \u00e9 marcada pela\u00a0<\/span><strong>monotipia<\/strong><span style=\"font-weight: 400;\">\u00a0\u2014 t\u00e9cnica de gravura que produz uma \u00fanica impress\u00e3o, tornando cada obra irrepet\u00edvel. Essa busca pelo \u00fanico se estende ao servi\u00e7o de vinhos: r\u00f3tulos brasileiros selecionados para o projeto, como o\u00a0<\/span><strong>L\u00edrica Ros\u00e9 Brut<\/strong><span style=\"font-weight: 400;\">\u00a0e o\u00a0<\/span><strong>Alvarinho Barricado<\/strong><span style=\"font-weight: 400;\">, ambos da Vin\u00edcola Hermann, s\u00e3o apresentados em garrafas com\u00a0<\/span><strong>pintura manual<\/strong><span style=\"font-weight: 400;\">. Assim como na monotipia, cada garrafa na mesa \u00e9 uma pe\u00e7a exclusiva, conectando o trabalho do en\u00f3logo \u00e0 proposta visual da temporada.<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Sommelier ofcial do Chef\u00b4s Table, Francinne Tacca destaca que a maturidade do vinho nacional hoje permite que ele ocupe o mesmo patamar de sofistica\u00e7\u00e3o dos menus internacionais. \u201cO vinho brasileiro de pequena escala, como o que \u00e9 feito na Vin\u00edcola Hermann, atingiu um n\u00edvel de detalhamento muito alto. Na mesa, esses r\u00f3tulos sustentam o ritmo de um menu degusta\u00e7\u00e3o complexo, entregando a mesma precis\u00e3o que o p\u00fablico espera dos grandes vinhos europeus que tamb\u00e9m comp\u00f5em a nossa adega\u201d, explica.<\/span><\/p>\n<p style=\"margin-bottom: 1em;\"><strong>Da Serra do Sudeste ga\u00facho ao Velho Mundo<\/strong><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">A carta desta edi\u00e7\u00e3o especial foi desenhada para cobrir diferentes perfis de solo e m\u00e9todos de vinifica\u00e7\u00e3o. O mapa percorre regi\u00f5es que s\u00e3o refer\u00eancia em tipicidade:<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Espumantes:<\/strong><span style=\"font-weight: 400;\">\u00a0O L\u00edrica Ros\u00e9 Brut (Pinheiro Machado, Brasil), feito pelo m\u00e9todo tradicional com longo contato com leveduras, e o Champagne Barnaut Blanc de Noirs Grand Cru (Champagne, Fran\u00e7a).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Brancos:<\/strong><span style=\"font-weight: 400;\">\u00a0A mineralidade do Riesling do Mosel (Alemanha) e do Loureiro Muros Antigos (Vinhos Verdes, Portugal), ao lado de vinhos com mais volume de boca, como o Alvarinho Barricado (Pinheiro Machado, Brasil), o Chablis Vieilles Vignes (Borgonha, Fran\u00e7a) e o Pouilly-Fuiss\u00e9 Vieilles Vignes (Borgonha, Fran\u00e7a).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Tintos:<\/strong><span style=\"font-weight: 400;\">\u00a0R\u00f3tulos de longa matura\u00e7\u00e3o, incluindo o Barolo (Piemonte, It\u00e1lia), o Pomerol (Bordeaux, Fran\u00e7a) e o Brunello di Montalcino (Toscana, It\u00e1lia) \u2014 que estagia cinco anos antes do lan\u00e7amento. A lista conta ainda com o Hermann Blend (Pinheiro Machado, Brasil) e op\u00e7\u00f5es como o C\u00f4tes du Rh\u00f4ne de Brunel (Rh\u00f4ne, Fran\u00e7a) e o Petite Classique (Paarl, \u00c1frica do Sul).<\/span><\/li>\n<\/ul>\n<p style=\"margin-bottom: 1em;\"><strong>R\u00f3tulos ga\u00fachos premiados<\/strong><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Os r\u00f3tulos brasileiros selecionados trazem pontua\u00e7\u00f5es expressivas e processos de elabora\u00e7\u00e3o espec\u00edficos:<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>L\u00edrica Ros\u00e9 Brut (91 pontos Adega):<\/strong><span style=\"font-weight: 400;\">\u00a0Segunda fermenta\u00e7\u00e3o na pr\u00f3pria garrafa e aut\u00f3lise prolongada, o que resulta em textura cremosa e notas de brioche.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Alvarinho Barricado \u2013 Esta\u00e7\u00e3o Outono (91 pontos Adega \/ 90 Descorchados):<\/strong><span style=\"font-weight: 400;\">\u00a0Passa 12 meses em matura\u00e7\u00e3o (60% em barricas de carvalho franc\u00eas e 40% em inox), equilibrando a vivacidade da casta com a estrutura da madeira.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Hermann Blend Tinto (90 pontos Adega):<\/strong><span style=\"font-weight: 400;\">\u00a0Corte de Touriga Nacional, Tempranillo e Merlot. Cada variedade \u00e9 vinificada separadamente antes do corte final, com est\u00e1gio de um ano em carvalho franc\u00eas e americano.<\/span><\/li>\n<\/ul>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><strong>PROGRAMA\u00c7\u00c3O DOS CHEF\u00b4S<\/strong><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">A partir do dia 28 de maio, o Chef\u00b4s Table realizar\u00e1 nove jantares exclusivos &#8211; caracterizando a edi\u00e7\u00e3o especial &#8211; tradicionalmente no Shopping Iguatemi. A recep\u00e7\u00e3o\u00a0 do p\u00fablico ocorre sempre \u00e0s 19h30, enquanto o jantar tem in\u00edcio marcado para \u00e0s 20h30. O cronograma foi dividido por especialidades t\u00e9cnicas:<\/span><\/p>\n<ul style=\"text-align: justify;\">\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">28 e 29 de Maio | Chef Felipe Duarte (S\u00e3o Paulo, SP)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 de maio | Kampeki Gyotaku (Porto Alegre, RS)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">04 e 05 de Junho | Chef Luciana Lopes (Montevideo, Uruguai)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">09 e 10 de Junho | Chef Albert Diaz (Miami, EUA)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">11 e 12 de Junho | Lucas Cinti (Porto Alegre, RS)<\/span><\/li>\n<\/ul>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><strong>SOBRE O CHEF\u00b4S TABLE\u00a0<\/strong><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">O termo\u00a0<\/span><em><span style=\"font-weight: 400;\">chef\u2019s table<\/span><\/em><span style=\"font-weight: 400;\">\u00a0\u00e9 utilizado internacionalmente para definir uma experi\u00eancia gastron\u00f4mica em que um grupo reduzido de pessoas acompanha de perto o trabalho do chef e prova um menu criado fora do circuito regular do restaurante, geralmente servido pelo pr\u00f3prio cozinheiro.<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Criado em 2016, o projeto parte desse mesmo princ\u00edpio: jantares em formato intimista, com cozinha aberta, intera\u00e7\u00e3o direta e menus exclusivos a cada edi\u00e7\u00e3o. Ao longo de dez anos, a iniciativa j\u00e1 reuniu mais de 50 chefs e recebeu mais de 5 mil pessoas por temporada.<\/span><\/p>\n<hr \/>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><strong>SERVI\u00c7O | CHEF\u2019S TABLE 10 ANOS<\/strong><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Datas: 28 de maio a 12 de junho de 2026<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Local: Shopping Iguatemi Porto Alegre, 2\u00ba piso<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Hor\u00e1rio: Recep\u00e7\u00e3o \u00e0s 19h30h e in\u00edcio dos jantares \u00e0s 20h30<\/span><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><span style=\"font-weight: 400;\">Jantares:\u00a0<\/span><a style=\"text-decoration: none; color: #4285f4;\" href=\"https:\/\/chefstable.com.br\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/chefstable.com.br\/&amp;source=gmail&amp;ust=1779575584671000&amp;usg=AOvVaw2kVct4PuixJHHB_4l5zFR2\"><span style=\"font-weight: 400;\">site oficial<\/span><\/a><\/p>\n<p style=\"margin-bottom: 1em; text-align: justify;\"><a style=\"text-decoration: none; color: #4285f4;\" href=\"https:\/\/www.instagram.com\/chefstablebrasil\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.instagram.com\/chefstablebrasil\/&amp;source=gmail&amp;ust=1779575584671000&amp;usg=AOvVaw09jSdHRnLWdPVjEAp-_vDg\"><span style=\"font-weight: 400;\">@chefstablebrasil<\/span><\/a><\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-35183\" src=\"https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-419-300x200-1.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-419-300x200-1.jpg 300w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-419-300x200-1-150x100.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-35184\" src=\"https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-300x200.jpg 300w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-1024x683.jpg 1024w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-768x512.jpg 768w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-1536x1024.jpg 1536w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-150x100.jpg 150w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-330x220.jpg 330w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-420x280.jpg 420w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-510x340.jpg 510w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1-860x570.jpg 860w, https:\/\/www.diariodebordo.net\/wp-content\/uploads\/2026\/05\/Jantar-de-imprensa-da-2a-edicao-do-Chefs-Table-em-2025-Creditos-Rodrigo-Moreira-CT-24-09-25-64-2048x1365-1.jpg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Edi\u00e7\u00e3o hist\u00f3rica de dez anos do Chef&#8217;s Table aposta no desempenho de r\u00f3tulos premiados da Serra do Sudeste ga\u00facha O\u00a0Chef\u2019s Table\u00a0chega \u00e0 sua d\u00e9cima edi\u00e7\u00e3o consolidado como uma das experi\u00eancias gastron\u00f4micas mais exclusivas do calend\u00e1rio ga\u00facho. Para o p\u00fablico que acompanha o projeto, a expectativa em torno da carta de vinhos \u00e9 t\u00e3o central quanto<\/p>\n","protected":false},"author":7,"featured_media":35184,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_eb_attr":"","inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[157,63,89,87,62],"tags":[],"class_list":["post-35180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-capital-gaucha","category-destaques","category-entretenimento","category-gastronomia","category-social"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vinhos ga\u00fachos ganham destaque na edi\u00e7\u00e3o especial do Chef&#039;s Table - Experi\u00eancias que conectam marcas, pessoas e momentos<\/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.diariodebordo.net\/?p=35180\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vinhos ga\u00fachos ganham destaque na edi\u00e7\u00e3o especial do Chef&#039;s Table - Experi\u00eancias que conectam marcas, pessoas e momentos\" \/>\n<meta property=\"og:description\" content=\"Edi\u00e7\u00e3o hist\u00f3rica de dez anos do Chef&#8217;s Table aposta no desempenho de r\u00f3tulos premiados da Serra do Sudeste ga\u00facha O\u00a0Chef\u2019s Table\u00a0chega \u00e0 sua d\u00e9cima edi\u00e7\u00e3o consolidado como uma das experi\u00eancias gastron\u00f4micas mais exclusivas do calend\u00e1rio ga\u00facho. 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