Winter Dinner Series 2025

This winter, we had the pleasure of hosting not one, but two unforgettable dinners in Montevideo. A wine and food journey from the hills of Maldonado to the historic lands of Colonia, featuring exceptional wines, signature pairings, and warm hosts who made each evening truly special.

Our heartfelt thanks to everyone who joined us and to those who welcomed us with such warmth on Winter Dinner Series.

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This winter gave us twice as many reasons to raise our glasses.

Two unique evenings, in two different venues, with enogastronomic experiences that took us from the hills of Maldonado to the historic lands of Colonia. A special series that allowed us to come together, enjoy, and continue exploring the very best of Uruguayan wine in excellent company.

On Wednesday, July 16, we gathered at

La Bodeguita, the new and stylish space by Bodega Sacromonte in Carrasco. We were treated to a dinner featuring authentic Peruvian cuisine and a vertical tasting of the most award-winning wines from the Carapé line. With live-fire cooking, bold flavors, and a modern yet warm atmosphere, it was the perfect way to kick off this series, proudly representing Maldonado.

We had the pleasure of being hosted by

Edmond Borit, founder of Sacromonte, and Juan Pablo Fitipaldo, the winery’s winemaker, who accompanied us throughout the experience.

On Wednesday, July 30, it was time to return for the second year in a row to the charming wine cellar of Bar Tabaré. Once again, the magic of the setting, the flavors curated by chef Elsa Paulet, and the expert guidance of sommelier Patricia Rodao came together for a memorable evening featuring Uruguay’s oldest winery: Los Cerros de San Juan, from Colonia.

Two different places, two distinct styles, two unique worlds. But one shared spirit: that of Wine Explorers.

To everyone who joined us  from Uruguay and around the world: thank you for filling every seat on both dates. And to our wonderful hosts, thank you for making these nights of wine, contagious joy, and unforgettable cuisine possible.

Fotos: Tavis Davidson

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