Club WELCOME Clube Naval de Cascais once again gathered its new members for a very special dinner. A moment always cherished by those who have recently joined CNC, and where the wine creations from Cartuxa, of the Eugénio de Almeida Foundation, were the other stars of the evening Returning to the desired regularity, the famous “Wine Dinner” took place again at the headquarters of Clube Naval de Cascais. The initiative is open to all CNC members and also serves to gather and welcome new members. In this case, those who officially joined the CNCascais between November 2022 and October 2023. Among the Permanent Members were Ahmad Alhamad (UK/ Kuwait), Alberto Nuñez-Lagos (Spain), Alexandre Guy Haegler (Switzerland), Bonifácio Carvalho do Amaral (Portugal), Dmitrii Minakov (Russia), Duarte Maria Torre do Vale de Mello Guimarães (Portugal), Eduardo Ernesto Sepúlveda de CastelBranco (Portugal), Gustavo Vanetti Burnier (Spain/Brazil), Jacqueline Acevedo (USA), Jan Schulte (Germany), Jan-Willem van Rooij (Netherlands), João Carlos Martins Bernardo dos Santos (Portugal), Ney Villas-Bôas Marinho (Brazil), Pedro Miguel da Conceição Gonçalves (Portugal), Rodrigo Vasques Jorge (Portugal), Thomas Brudenell-Bruce (UK), Volodomyr Sakharov (Ukraine), and Wilhelm Uschtrin (Germany). Among the Associate Members were Elizabeth Jay Williams (UK), Filipe Novo Palma (Portugal), Ling Han (China), Miguel Jorge Sanchez (Spain), Pedro de Lucena Coelho Dias (Portugal), Rui Yari Freire de Mello Xavier (Portugal), and Tomás Pinto Basto (Portugal). In the Noble Hall, Gonçalo Esteves, President of CNC, accompanied by several members of the Executive Committee of the club, were the hosts of the new members as well as approximately 60 guests who were delighted to enjoy both a magnificent tasting of delicacies and the nectars that accompanied them, and a (very) enjoyable time. At the same time, highlighting the international and multicultural nature of both CNC and Cascais, it is worth noting that throughout the mentioned twelve months, the club welcomed new members in both the Permanent and Associate categories, with origins as diverse as Portugal, Germany, Brazil, China, Spain, USA, Kuwait, Netherlands, UK, Russia, Ukraine, and Switzerland. Alongside the always enjoyable gathering among all present, including new members Salim Charabati (Canada), Jacob Bitsch (Denmark), Filipe Avillez Paixão (Portugal), admitted in 2022, and Pedro Lucena Dias (Portugal), Jacqueline Acevedo (USA), Alberto Nuñez-Lagos (Spain), and Dmitrii Minakov (Russia), who joined in 2023, there was also time for the necessary ceremonies of a more institutional nature. Namely, the presentation of the CNC emblem and the scarf (for ladies) and tie (for gentlemen) with the insignia of Clube Naval de Cascais to the new members. Additionally, all attendees received a kit from Clarins, a regular partner of CNC, in both their sporting events and social and ceremonial moments. To properly welcome the new members, a cocktail was served accompanied by Cartuxa Rosé, a wine first produced in 2021. This wine combines its quality with the name of the Carthusian monks who, since 1598, led a solitary life of prayer at the Convent of Santa Maria Scala Coeli in Évora. It is made from two plots of the Touriga Nacional grape, planted in granitic soil in the vineyards of the Eugénio de Almeida Foundation. The grapes were handpicked and cooled to 12°C before being directly pressed. After pressing (by gravity load), only the fraction of the must obtained from natural drainage at low pressure was selected for fermentation in stainless steel tanks (without malolactic fermentation). The wine then aged on fine lees for six months with regular stirring. THE PLEASURE OF THE TABLE It was then time to move to the Maria Pia Room for the moment that gives its name to the initiative: the dinner, during which the wines, all under the responsibility of winemakers Pedro Baptista and Duarte Lopes, once again shone. As an appetizer, Lobster Bisque was served, accompanied by Cartuxa Scala Coeli Branco 2009, a wine named after the aforementioned monastery, commonly known as Cartuxa Monastery. The wine is the result of the best winemaking techniques of each year, using less traditional grape varieties for the Alentejo region. It was first produced in 92 <strong>Hippocampus</strong>
New members dinner ILDA E NUNO FREIRE SOFIA NILO PEDRO REIS NUNO LEITÃO Clube Naval de CASCAIS 93
Change language