Mantera Supreme Seaside Opens a Wine Club in Sirius

Le Ri, the fine-dining restaurant at Mantera Supreme Seaside, has launched a Wine Club — an intimate-gathering format where a bottle becomes not a pretext for an erudition exam but the start of a conversation. The project officially launched on May 1, with its program led by Evgeny Ksenofontov, the hotel's head sommelier. Le Ri received the Palme d'Or 2026 award, and the new club continues the restaurant's line: gastronomy here works together with wine, not alongside it.

The club's idea isn't to teach guests through a rigid program, but to let them talk about wine freely, through their own impressions.

Ksenofontov deliberately steers the club away from the model of a wine school or a closed circle for professionals. The evenings build around guests' personal experience: one argues about style, another recalls a trip, a third puts into words for the first time why one glass feels sharper and another warmer and softer. This approach matters especially in Sirius, where there's no wine-growing landscape nearby, but there is an audience ready for a more mindful acquaintance with wine. In this sense, the club builds a culture not through lecture-hall rigor but through gentle engagement — a glass, a dish, a question, an answer, a pause.

Le Ri's foundation for this format is serious: the list holds more than five hundred entries from different countries. Particular emphasis falls on Champagne — the collection includes both major Houses and small récoltant-manipulant estates. A dedicated wine room is set aside for storage, where the team controls conditions for the bottles and keeps temperature from erasing their nuances. That means the restaurant can work not only with recognizable names but also with subtler wines that need calm, precise service, and the right moment for pouring.

In its first two months, the club held two evenings. The debut was devoted to sparkling wines: the conversation moved from the French Abbey of Saint-Hilaire and its 16th-century monks to modern biodynamic estates that time their work to lunar cycles. The next evening went Italian, focusing on Tuscany, the region's great wines, and the cellars of Castello di Brolio in Chianti. From the start, the club set its scope: not individual bottles chosen for pretty names, but journeys across wine territories where history, technique, and taste come together into one story.

The next evening takes place on July 31 and is dedicated to Burgundy. The theme is terroir: Ksenofontov will trace the path from the southern Mâconnais to Premier Cru-level plots in the Côte de Nuits, where even neighboring vineyards can produce wines of a different character. The format stays gastronomic: five chosen bottles will be paired with five Le Ri dishes to show how food changes the perception of acidity, texture, aroma, and finish. For Mantera Supreme Seaside, it's a way of talking about Sirius not only as a resort but as a place with its own gastronomic pace — unhurried, precise, and built for guests who want to understand, not just order a familiar label.