# Between Fermentation and the Glass: A Guided Tasting Reveals the Secrets of Haute Cuisine Panettone

The Casa Flora showroom hosts a guided tasting and pairing of premium panettone with wines and sparkling wines.

- Section: Gourmet
- Published: November 10, 2026
- Address: https://ceoone.com.br/en/article/between-fermentation-and-the-glass-a-guided-tasting-reveals-the-secrets
- Em português: https://ceoone.com.br/artigo/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos-.md

![Chefs Alexandre Setta and José Meirelles, influencer Juliana Negreti and pastry chef Saiko Izawa hold panettones in front of the Casa Flora shelves](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--capa.webp)

Photo: Alessandra Carvalho

## Key points

- A jury of experts blind tasted 18 premium panettone at the Casa Flora showroom on 9 November 2026, across traditional, chocolate and special categories.
- The fruit panettone was paired with Pétalo Moscato Espumante, the chocolate one with Tawny Port and the special ones with Veuve du Vernay Demi-Sec.
- Chef Fernanda Oliveira, of MasterChef, created the lunch, with Colonne di Pompei as the main course and limoncello tart for dessert.

The end of the year is drawing near, bringing gatherings, toasts and the wish to turn celebrations into unforgettable moments. At an event held on 9 November 2026, marked by sophistication and warmth, a jury of experts met at Casa Flora, one of the country's most traditional importers and distributors of fine food and wine, for a rigorous guided blind technical tasting.

On the occasion, 18 different premium panettone were assessed across three categories: traditional (classic fruits), chocolate and special (with nuts, fillings and exotic fruits). The event celebrated the union of fine baking and a curated selection of exclusive labels, anticipating the trends set to grace Christmas and New Year's Eve tables.

To open proceedings and set the spirit of the occasion, Neto Carvalhal, partner and director of Casa Flora, highlighted the importance of cherishing these gatherings and the strength that comes from brands and professionals in the sector coming together: "The word that defines this moment is, without a doubt, celebration. We are bringing together leading figures in gastronomy and curation to celebrate not only the arrival of the festive season, but the excellence of products that transform our table and create lasting, heartfelt memories. Opening our space to this guided experience reinforces our commitment to bringing the very best of the global food and wine market to Brazilian consumers, showing how the right pairing can elevate the sensory experience to a truly unique level."

![Guests around a long wooden table with glasses and panettone wrapped in blue fabric, in the Casa Flora showroom, surrounded by shelves of wines and imported products](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--foto.webp)

Neto Carvalhal opens the tasting for the jury in the Casa Flora showroom. Photo: Alessandra Carvalho

During the tasting panel, leading names from gastronomy, pastry and the corporate world shared their impressive technical analyses. The renowned pastry chef Saiko Izawa (of Rosewood São Paulo) highlighted the essence of a signature creation: "To make panettone, you have to balance sugar, fat and flour with gluten, putting our own personality into these pillars through countless tests. In a high-level tasting, the memorable detail is delivering on the promise of flavour: the first sensation in the mouth needs to express that identity clearly."

Rounding out the technical panel, food content creator Juliana Negreti explained the method behind her blind technical assessment: "As it was a blind tasting with a wide variety, I analysed it technically, creating categories such as texture, moisture, aroma and the distribution of the filling. The final score came from looking for a piece with the ideal texture, a good aroma and a perfect balance of flavour in the mouth."

The specialist Alexandre Setta emphasised the chemical and physical complexity involved in preparing the traditional naturally leavened dough: "Panettone is one of the most complex products in baking. So you have to start with the flour, which needs to have a very good structure, because it is a product that works with a very large load of fat and sugar. That compromises the texture more, but it is what brings flavour and joy to this food. But the process is very complex; if you get one little thing wrong, it all falls apart. In terms of technical complexity, panettone is right up there with the croissant, bringing together very complex sciences that speak perfectly to the biology and fermentation of wine."

Chef José Meirelles, of L'Antica Pizzeria da Michele, in turn drew on his experience with long-fermentation doughs and the challenge of scaling up artisanal production: "Natural fermentation requires patience, technique and a great deal of care. Time is essential for a long fermentation. When we talk about a product that has to be scaled up to thousands of units sold, it takes planning all year round, knowing how to stay aligned with the team and with sales made in advance, combining planning, love and care."

Underscoring the emotional meaning of the season, Ricardo Battistini, CEO of the Vip Battistini ecosystem, highlighted the essence behind end-of-year gatherings: "Celebration is, without a doubt, the big word this year. The year-end festivities and panettone perfectly symbolise this moment of togetherness, when every detail on the table celebrates our greatest achievements and the joy of being with the people we love."

Beyond the technical panel, the event unfolded into a second stage with a select gourmet jury, which brought together some 30 guests from among business owners and top corporate leaders. Notable names present included Sônia Regina Hess, Estela Farina, Magda Paz, Lydia Leão Sayeg, Gianluigi Tosches, Maurício Ganzarolli and Marcelo Fernandes, among other prominent figures in Brazilian business.

![Four people smiling in the Casa Flora showroom, among them Santa Claus and Mrs Claus, in front of shelves lined with bottles](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--papai-noel.webp)

Santa Claus and Mrs Claus welcome guests to the showroom. Photo: Alessandra Carvalho

The afternoon of guided tasting hosted in the Casa Flora showroom presented the 18 labels and brands assessed across the three main categories (spanning classic and artisanal names such as Casa Santa Luzia, Calimp (ESA), Legium, La Pastina (Maestra), Trentasei, Trilha do Pão, Ibá, Casa Flora (Flora), S’oui, Qui o Qua and Ofner), accompanied by pairings designed to bring out the profile of each recipe. Among the pairing highlights, the Traditional Fruit Panettone was matched with Pétalo Moscato Espumante; the Chocolate Panettone was paired with the intensity of a Tawny Port; and the Special Panettone were accompanied by Veuve du Vernay Demi-Sec (Velvet).

![Panettone and bottles of sparkling and still wine on a wooden table in the Casa Flora showroom, in front of shelves of pasta, olive oils and preserves](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--panetones.webp)

The panettone and the pairing labels in the showroom. Photo: Alessandra Carvalho

The event also featured an exclusive lunch and brunch by Chef Fernanda Oliveira (a standout of this year's edition of MasterChef), who served a summer couscous as a starter (Italian couscous with honey-glazed carrot, pistachio and apricot, finished with a yoghurt foam); Colonne di Pompei as the main course (colonne di Pompei pasta with a fine cheese fonduta, grilled artichoke and dill oil); and, for dessert, a traditional limoncello tart in sablé pastry. Every dish was paired with sparkling, white and red wines, as well as Voss premium water.

![Chef Fernanda Oliveira, in chef's whites and a headscarf, smiles as she leans on the counter of a professional kitchen](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--chef.webp)

Chef Fernanda Oliveira, who created the lunch menu. Photo: Alessandra Carvalho

## The Gourmet Jury in pictures

On 9 November, 40 guests of the Gourmet Jury gathered around the table to taste and assess products from 18 producers. It was a gathering shaped by gastronomy, by the exchange of experiences and by recognition of the people behind each product.

![Gourmet Jury guests raise their glasses around the long table, with panettones wrapped in turquoise paper](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--juri-1.webp)

The Gourmet Jury at the table. Photo: Alessandra Carvalho

![View of the jury table in the Casa Flora showroom, with wine shelves behind and Santa Claus seated at the head](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--juri-2.webp)

The jury table in the showroom. Photo: Alessandra Carvalho

Despite the seriousness and rigour of the assessments, there was also room to relax, swap experiences and talk at length about each panettone tasted. After all, gastronomy is also made of encounters, stories and shared moments.

Santa Claus, one of the event's hosts, had a special surprise in store for the Casa Flora team. Amid roars of laughter, everyone got to revisit their childhood and perhaps take the chance to remind Santa of that present that never arrived. After all, some memories never grow old, and the child we once were lives on inside us.

![Casa Flora staff burst out laughing beside Santa Claus and Mrs Claus](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--colaboradores.webp)

Santa Claus with the Casa Flora team. Photo: Alessandra Carvalho

Saiko Izawa, the pastry chef in charge of the Rosewood São Paulo's pastry kitchen since 2021, is one of the leading names in fine pâtisserie in Brazil. Honoured internationally by the Académie Internationale de la Gastronomie in Paris, she stands out for combining the precision of French technique with creativity and a celebration of Brazilian ingredients.

![Pastry chef Saiko Izawa, wearing glasses, a purple sweater and a patterned scarf, in front of wine shelves](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--saiko.webp)

Pastry chef Saiko Izawa. Photo: Alessandra Carvalho

To pair with the panettones tasted by the Gourmet Jury, Casa Flora presented three labels, from left to right: Don Román Cava Demi-Sec, from Spain; Petalo Vino dell’Amore Moscato, by Bottega, from Italy; and Messias Porto Tawny, from Portugal. Three distinct styles that offered different pairing experiences during the assessment.

![Three bottles on the counter: Don Román Cava, Bottega Petalo Moscato and Messias Porto Tawny](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--rotulos.webp)

The three pairing labels. Photo: Alessandra Carvalho

Who said sitting on a technical jury can't be fun? Food influencer Juliana Negreti, founder of MKT EATIN, showed that knowledge, a discerning eye and good humour can go together. Between analyses of flavours, aromas and textures, a smile that reveals one of the pleasures of working in gastronomy!

![Juliana Negreti smiles at the table in front of a sliced panettone](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--juliana.webp)

Juliana Negreti, of MKT EATIN. Photo: Alessandra Carvalho

Chef Alexandre Setta during the tasting, carefully assessing the texture and flavour of the panettone presented at the event.

![Chef Alexandre Setta, in a white shirt, holds a piece of panettone in both hands](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--sertta.webp)

Chef Alexandre Setta. Photo: Alessandra Carvalho

The event was organised by executives Lisandra Coimbra and Mariana Carreño, in partnership with the VIP BATTISTINI group.

In the photo below, from left to right, Lisandra Coimbra and Mariana Carreño.

![Lisandra Coimbra holds the panettone ranking sheet while Mariana Carreño serves guests at the table](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--organizadoras.webp)

Lisandra Coimbra and Mariana Carreño, the event's organisers. Photo: Alessandra Carvalho

Chef José Meirelles during the technical jury's assessment, which examined each panettone with care and attention.

![Chef José Meirelles, in a black scarf and jacket, smiles in front of a shelf of bottles](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--meirelles.webp)

Chef José Meirelles. Photo: Alessandra Carvalho

Guests included businesswoman Magda Paz and restaurateur Marcelo Fernandes, owner of the Kinoshita, Attimo and Tradi Hamburgueria restaurants, among others.

Every guest received a S’oui panettone as a gift, and several more panettones were given away in a prize draw.

![Magda Paz and Marcelo Fernandes pose together holding a S’oui panettone in turquoise packaging](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--magda-marcelo.webp)

Magda Paz and Marcelo Fernandes. Photo: Alessandra Carvalho

Estela Farina, CEO of Norwegian Cruise Line Holdings in Brazil, in charge of the Norwegian Cruise Line, Oceania Cruises and Regent Seven Seas Cruises brands, and chair of the board of CLIA Brasil, took a break from her schedule to pose with Santa Claus and Mrs Claus. After all, someone who knows all about travelling the world also deserves to set sail, now and then, into the magic of Christmas!

![Estela Farina smiles holding a panettone between Mrs Claus and Santa Claus](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--estela.webp)

Estela Farina with Santa Claus and Mrs Claus. Photo: Alessandra Carvalho

Businesswoman Sônia Regina Hess, former CEO of Dudalina, which she led for 12 years, took part in the event and offered valuable comments on each panettone, sharing her impressions with friends and guests at the table.

![Sônia Regina Hess, in a pink blazer, holds a panettone beside Mrs Claus and Santa Claus](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--sonia.webp)

Sônia Regina Hess with Santa Claus and Mrs Claus. Photo: Alessandra Carvalho

At a gathering full of good conversation and special moments, businesswoman and jeweller Lydia Sayeg shares the frame with Daniel Farias and Danilo Ramos, in a shot that captures the elegance and joy of celebrating good company. In the photo, from right to left.

![Lydia Sayeg, Daniel Farias and Danilo Ramos seated at the table, with panettones in turquoise packaging in front of them](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--lydia.webp)

Lydia Sayeg, Daniel Farias and Danilo Ramos. Photo: Alessandra Carvalho

Antônio Pereira Carvalhal Neto, known as Neto, one of the owners of Casa Flora, welcomed the technical jury for a special lunch and presented the importer's latest products. Founded in 1970, Casa Flora is celebrating 56 years and today carries more than a thousand products, with exclusive labels and brands from many parts of the world.

![Neto Carvalhal, in a denim shirt, smiles in front of shelves of wines and sparkling wines](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/entre-a-fermentacao-e-a-taca-degustacao-guiada-revela-os-segredos-dos--neto.webp)

Neto Carvalhal, one of the owners of Casa Flora. Photo: Alessandra Carvalho

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