List of JC Viens
Author: Julia Shafranska
Amarone Opera Prima 2025, coinciding with the 100th anniversary of the Valpolicella Consortium, took place in Verona from January 31 to February 2. The prestigious event was held at one of the city’s most iconic venues, Palazzo della Gran Guardia, where organizers gathered wines from nearly 80 wineries and welcomed over 100 journalists from leading wine publications across 26 countries – including Argentina and Japan, Australia and Canada, China and South Korea, Denmark, the UAE, Finland, Germany, Austria, Norway, Hong Kong, Israel, France, Kazakhstan, Latvia, Poland, Singapore, Sweden, the UK, the USA, and more.
We extend our gratitude to the Valpolicella Wine Consortium for inviting representatives of Drinks+ and Wine Travel Awards to join the global media selected to cover this landmark event in the wine world. We plan to share a more detailed account of these vibrant, impeccably organized, and authentically Italian events. But let’s start from the beginning – with the first day and the first tasting, which immediately set a high standard for this grand and multifaceted wine event.
Following a dynamic welcome speech to the guests of Amarone Opera Prima 2025 by the president of the consortium, Christian Marzeschini, a remarkable tasting unfolded – hosted by renowned wine expert JC Viens. This tasting, titled “Amarone: An Icon of Fine Dining in the World’s 50 Best Restaurants,” was designed to challenge even the most experienced wine professionals. Under Viens’ guidance, participants explored the pairing of Amarone wines featured on the wine lists of seven of the world’s top restaurants, as ranked by the British Magazine Restaurant.
JC Viens provided an insightful overview of the historical and contemporary context in which Valpolicella’s legendary wine, Amarone, has evolved and continues to thrive. His presentation, much like the welcome speech by the president of the consortium, was unusually heartfelt for an event of this kind – filled with witty remarks that had the audience laughing. At the same time, it was a highly professional commentary, guiding the tasting of seven iconic wines with an in-depth analysis of the pairings curated by the chefs of the world’s finest restaurants.
Let us introduce our guide: JC Viens holds a WSET Diploma Level 4 and spent 12 years as a certified WSET wine educator before becoming a program provider in Hong Kong. In 2021, he moved to Verona, where he continues to teach WSET courses from Levels 1 to 3.
Throughout his career, he has lectured on the winemaking traditions of Bordeaux, Burgundy, and various Italian regions. He was an accredited instructor at L’École du Vin de Bordeaux and also served as a Vinitaly ambassador. An experienced wine judge, JC Viens has been part of prestigious panels such as the Decanter Asia Wine Awards and 5-Star Wines (Vinitaly). Additionally, he completed the rigorous Advanced Wine Assessment Course (AWAC), preparing him to judge Australian wine competitions at the highest level.
First and foremost, Mr. Viens explained his concept: to showcase Amarone’s potential as a highly cosmopolitan fine dining wine, capable of pairing beautifully with a wide range of global cuisines and ingredients. He shared his personal perspective on Amarone:”After living in Verona for six years, I realized that many classic perceptions need updating and rethinking. For example, I find the term ‘meditative wine’ outdated when describing Amarone – it originated at a time when Amarone was a rare wine. Since then, both its style and winemaking approaches have evolved. It’s time for us to change our views as well. This year, I selected wines from the lists of several establishments featured in The World’s 50 Best Restaurants. I personally reached out to each venue and created my own ultimate pairing selection.”
Needless to say, we highly recommend our readers take advantage of this unique list curated by JC Viens – note it down in your travel journal and, when the opportunity arises, visit these establishments to experience the harmony of these pairings first-hand. As for us, we will share our own impressions- at the very least, of the Amarone and JC’s insightful commentary.
1. Meroni Il Velluto 2011 & Mountain
The first wine tasted was Meroni Il Velluto 2011 (35% Corvina, 30% Corvinone, 25% Rondinella, and 10% Molinara), featured on the wine list of one of Soho London’s popular restaurants – Mountain (16-18 Beak Street, W1F 9RD). This Amarone holds an honorary place among the 100 best wines in the world (with the restaurant’s wine list spanning over 30 pages), carefully selected for this Michelin Guide-recommended establishment specializing in Spanish cuisine.
JC Viens provided insight into its pairing with one of the restaurant’s signature dishes – Whole Lobster Caldereta (lobster in a brandy and garlic sauce). While Lobster Caldereta is typically a challenging match for red wines, the Azienda Agricola Meroni Amarone proved to be a worthy companion to this bold and aromatic dish.
Attendees at the tasting in Verona witnessed how the wine’s fresh character, notes of ripe, juicy plums, impeccable acidity, and an aroma filled with sweet fruits, nutty hints, and a complex array of spices could harmonize with even the most assertive culinary creations.
2. Cà La Bionda Vigneti di Ravazzol 2012 & Sezanne
Next, under JC Viens’ guidance, we traveled – at least in spirit – to one of Tokyo’s most prestigious restaurants, the three-Michelin-starred Sezanne (100-6277 Marunouchi 1 Chrome-11-1 Marunouchi, Chiyoda City, Pacific Century Place). There, we explored a wild yet enticing duck dish served with a duck liver sauce and Dijon mustard, which our speaker vividly paired with Amarone Cà La Bionda Vigneti di Ravazzol 2012 (70% Corvina, 20% Corvinone, 10% Rondinella and Molinara).
JC Viens shared that the duck hails from the historic city of Toyohashi in Aichi Prefecture, a region renowned since ancient times as a prime location for bird hunting. The dish features a duck that has been air-dried for several days before roasting, with its skin carefully brushed with honey. The rich duck liver sauce delivers an intense depth of flavour, while the Dijon mustard is emulsified to a silky smooth texture.
If you’re lucky enough to visit Tokyo and dine at Sezanne, you’ll witness first-hand how the techniques of Peking duck have been masterfully woven into this classic French-inspired dish. And, of course, you wouldn’t forget to order a glass of Vigneti di Ravazzol 2012 to complete the experience, would you?
The grapes for this Amarone come from vineyards located on the renowned Ravazzol hill. The unique soil characteristics of this site impart remarkable freshness and elegance to the wine, essential for its long aging potential. The producers fully embrace this potential, aging the Amarone for 42 months in 3,000-liter oak casks. The aroma is complex, while the flavour profile reveals notes of pepper and dried tobacco, complemented by subtle hints of leather, marinated cherries, and distinct balsamic undertones.
If you find yourself in Tokyo, make sure to visit Sezanne, located on the 7th floor of the Four Seasons Hotel Tokyo, and experience first-hand the exceptional pairing of Cà La Bionda’s Amarone with the dish expertly matched by JC Viens. By the way, Sezanne boasts numerous prestigious awards, including: Three Michelin stars in the Tokyo 2025 Guide, Two Michelin stars in Tokyo 2023 & 2024, One Michelin star in Tokyo 2022, #1 on Asia’s 50 Best Restaurants 2024, #15 on the World’s 50 Best Restaurants 2024.
At the helm of Sezanne is chef Daniel Calvert, whose stellar career has taken him from a quiet town in eastern England to Michelin-starred restaurants in London, Paris, New York, and Hong Kong. He crossed the Atlantic to hone his skills as sous-chef at Per Se in New York, later working at Epicure at Le Bristol in Paris – both establishments lavishly decorated with Michelin stars. Having lived and worked in multiple global culinary capitals, Daniel Calvert has developed an acute sensitivity to diverse cultural influences. His duck fillet and liver dish, paired with Amarone, was nothing short of cosmopolitan and harmonious – a perfect match!
3. Monte dall’Ora Stropa 2013 & Le Calandre
The guests of Amarone Opera Prima, under the guidance of JC Viens, then returned to Italy, this time to the enchanting city of Padua, home to the three-Michelin-starred restaurant Le Calandre (Padova, Via Liguria 1, 35030 Rubano). Here, they explored the Monte dall’Ora Stropa 2013 (50% Corvina, 20% Corvinone, 20% Rondinella, 10% Molinara, Croatina, and Dindarella), paired with a raw minced beef tartare-style dish, named in honour of the founder of the restaurant and head of the legendary Italian restaurateur family.
It’s worth noting that Le Calandre has held its three Michelin stars for over 20 consecutive years, securing its place in the Michelin Red Guide. For this wine pairing, JC Viens selected a dish from the kitchen of the renowned Massimiliano Alajmo. His restaurants have been frequently reviewed by D+ critics, and we must admit – we seize every opportunity to visit his culinary masterpieces. The Le Calandre menu is divided into three tasting experiences: “Classico” – featuring iconic dishes crafted by Massimiliano over the years. “Max” & “Raf” – seasonally inspired menus that evolve with fresh ingredients and creative innovations.
Keep in mind that the legendary tartare at Calandrino is prepared only on the last Wednesday of each month. However, it is truly a theatrical experience, as it is personally crafted tableside by the patriarch Erminio Alajmo. This dish features over fifteen meticulously balanced ingredients, expertly combined thanks to his years of culinary mastery. The presented Amarone also comes from a remarkable family, whose passion extends beyond just winemaking to a deep reverence for the land they are privileged to cultivate. Every Monte Dall’Ora wine is a Single Vineyard selection, crafted from carefully chosen grapes sourced from a single vineyard, with meticulous attention to the ripeness levels of different grape varieties.
The winemakers view their land as a gift and adhere to organic and biodynamic farming techniques. The vineyard is located on the hills of Castelrotto, in the Valpolicella Classico region, at an altitude of 150–200 meters above sea level, where vines range in age from 25 to 70 years. The wine is aged for four years in 25-liter oak barrels and an additional 36 months in the bottle.
The result? Exceptional wines like Stropa 2013, which boasts an aging potential of up to 20 years. Our charismatic speaker highlighted the musky notes and truffle aroma that emerge in the pairing of Stropa 2013 with the tartare. The aroma of this Amarone initially presents raisins, which are then overtaken by delicate spicy notes with balsamic undertones. The taste is smooth and velvety, with an exceptionally long finish. So, we’re marking this in our travel guide, and next time we visit the Alajmo family in Padua, we’ll make sure to try Erminio Alajmo’s signature tartare – paired with Amarone Stropa, of course!
4. Zymé 2013 & Cenci
The fourth wine on JC Viens’ list was Amarone Zymé 2013 (35% Corvina, 30% Corvinone, 15% Rondinella, 5% Molinara, 5% Croatina, and 10% Oseleta), featured in the three-Michelin-starred restaurant Cenci (Kyoto) – a venue with its own organic garden and vegetable farm.
If you find yourself in Kyoto, make sure to visit! This exceptional spot is helmed by the renowned Chef Ken Sakamoto, who takes pleasure in blending Italian cuisine with Japanese ingredients, placing a strong emphasis on fermented elements. He masterfully utilizes seemingly simple ingredients like kombu (kelp) and bonito broth, yet achieves culinary excellence in the process. At Cenci, Amarone Zymé was paired with grilled pigeon served with rice prepared in Japanese style – meaning not al dente, as Italian tradition would dictate. The dish was further enhanced with black fermented garlic. Yet, this outstanding Amarone stood its ground in this bold pairing – its lively tannins and distinct chocolate notes skilfully complemented the intricate flavours of the Japanese dish.
It’s worth taking a closer look at Azienda Agricola Zýmē (San Pietro in Cariano), a winery that is triumphantly conquering markets – and, more importantly, the hearts of wine lovers worldwide. The name Zýmē comes from Greek and means “yeast.” While yeast is, of course, an essential element in oenology, it also carries a symbolic meaning, representing nature itself – the core value in the work of renowned winemaker Celestino Gaspari.
Aligned with this philosophy, the winery’s logo features a grapevine leaf with a pentagon at its centre, symbolizing the five fundamental elements that come together in winemaking: human – vine – earth – sun – water.
Gaspari himself describes his creations as follows: “What I demand from wine is transparency. In other words, I want those who enjoy it to ‘read’ in every sip the story of the bond between my identity and the land that I love, protect, nurture, and restore.”
5. Buglioni Il Lussurioso 2016 & Single Thread
The fifth stop on our wine journey was Single Thread in Sonoma Valley (131 North St, Healdsburg, California 95448, USA) – an incredibly fascinating restaurant founded by husband-and-wife team Kyle & Katina Connaughton. The establishment features Japanese-style cuisine and embodies the philosophy of omotenashi (deep hospitality).
Here, the recommended pairing for Amarone Buglioni Il Lussurioso 2016 (Corvina, Corvinone, Rondinella, Croatina, and Oseleta) is beef in red sauce with red rice. Keep in mind that dishes at Single Thread are served in the kaiseki style – a culinary art form that emphasizes harmony in taste, texture, presentation, and even colour. Naturally, ingredient freshness is paramount, which is why the Connaughtons operate their own farm, cultivating vegetables, herbs, and flowers. In this setting, Amarone Buglioni feels right at home, as it, too, has a unique origin story. JC shared an amazing anecdote: this wine was crafted by a family of grape growers who owned a magnificent vineyard in the heart of Valpolicella – but for years, they focused solely on growing and selling their grapes, rather than making their own wine.
It was only in 2000 that Alfredo and his son Mariano Buglioni began their first attempts at winemaking, and their first Amarone was produced from the 2004 vintage. However, their wines were not well received by the local market -merchants, accustomed to working with estates boasting centuries-old histories, refused to stock Buglioni wines, doubting that the venture would be sustainable in the long run.
Faced with this challenge, the family made a bold move: they opened Osteria del Bugiardo in the heart of Verona, which quickly became a success and, in turn, elevated the family’s reputation as winemakers. Today, Buglioni cultivates 50 hectares of vineyards in the Valpolicella Classico zone, 5 hectares in Lugana, and another 5 in the Bardolino region. Since 2019, all their vineyards have been certified organic.
6. Tezza Brolo delle Giare 2016 & The Fat Duck
The next wine on JC Viens’ list is the highly acclaimed and award-winning Tezza Brolo delle Giare 2016 (Corvina, Rondinella, Oseleta). This exceptional Amarone is featured on the wine list of the renowned and highly experimental three-Michelin-starred restaurant The Fat Duck in London (High Street, Bray, Berkshire, SL6 2AQ).
JC paired this Amarone with a chicken liver parfait, marinated in a cocktail of Madeira, brandy, and port wine. The dish has an exotic appearance, resembling a bright, fresh mandarin. However, the citrus-like shell is actually mandarin jelly, while the filling consists of the richly alcohol-infused liver.
The citrusy notes in the wine – more specifically, the dried clementine peel – enhance the harmonious balance of flavours in this intriguing pairing. Meanwhile, Amarone’s signature black cherry aroma, reminiscent of fruit marinated in alcohol, naturally complements the three spirits used to marinate the liver. The wine showcases exceptional freshness, velvety tannins, and all the hallmarks of a noble Amarone.
By the way, the London duck is not only fat but also old and fond of celebrating its own anniversaries with guests! To mark its 30th anniversary, The Fat Duck will reintroduce an à la carte menu in February 2025 – for the first time in two decades. So, take advantage of the freedom of choice!
In addition, guests can step into the world of gastronomic theatre at The Top Seat at The Fat Duck, an exclusive solo dining experience. Seated right in the heart of the action, you’ll witness Heston Blumenthal’s team in motion. The legendary chef, who was awarded an OBE by Her Majesty the Queen in 2006 for his contributions to British gastronomy, invites you to enjoy the Journey menu while marveling at the artistry and precision that go into his three-Michelin-starred creations – an accolade he has proudly held for 21 consecutive years.
Need we even mention Amarone’s gastronomic versatility in such a setting?
7. Quintarelli & Eleven Madison Avenue
To conclude JC Viens’ list, we take special pleasure in highlighting the presentation of a wine from a legendary estate, founded by the universally recognized “father of Amarone” – Quintarelli 2017. This exceptional wine graces the 224-page wine list (featuring a collection of 20,000 bottles – just let that sink in!) of the three-Michelin-starred restaurant Eleven Madison Park (11 Madison Ave, New York, NY 10010).
Eleven Madison Park is a sophisticated fine dining restaurant in the heart of New York City, offering stunning views of Madison Square Park. The establishment, awarded three Michelin stars, is led by chef-owner Daniel Humm.
So, what does EMP bring to the table? A prime location, a risk-taking yet seasoned chef who has weathered both highs and lows, an exceptional wine director in the form of Gabriel Di Bella, and a fully plant-based menu – a bold move introduced in 2021. Here, the tasting menu consists of five exquisite plant-based courses, proving that fine dining can be just as indulgent without a single animal product.
JC Viens created a stunning pairing, combining Quintarelli Amarone with a beet dish made from fermented green beet leaves, gently simmered in Worcestershire sauce with a noticeable hint of anchovy. A complex combination, yet this remarkable wine rises to the challenge effortlessly.
Crafted from grapes grown on the legendary vineyards of Giuseppe Quintarelli, the 2017 Amarone unveils intense aromas of tobacco and black cherry, along with bold flavours of dried fig and delicate vanilla undertones. The wine also carries green, currant leaf notes in its bouquet, which harmoniously align with the dish’s dominant fermented greens and umami-rich fish elements.
Its taste is rounded and perfectly balanced, offering a luxurious drinking experience. And luxurious is no exaggeration—in every sense of the word. The average market price for a bottle of Giuseppe Quintarelli Amarone della Valpolicella Classico DOCG 2017 stands at approximately $450 USD. The limited release comprised just 12,900 bottles.
…The first day of Amarone Opera Prima 2025 seamlessly continued with the metamorphosis of Amarone over time – a historic tasting of exceptional vintages titled “Memory of Time: A Journey Through Historic Amarone Wines,” led by Andrea Lonardi MW, Vice President of the Valpolicella Wine Consortium.
The day concluded at Teatro Filarmonico with an exquisite dinner crafted by renowned three-Michelin-starred Italian chef Giancarlo Perbellini.
But that will be a story of its own.
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