Wine Pairing with Andrew Azzopardi & David Giacomelli
Updated: Sep 4
20 November, 2026
Andrew Azzopardi is back at the table with our Executive Chef, David Giacomelli. Together, they are discussing flavours where each dish is carefully crafted to complement the unique characteristics of fine wines from Vintage82.
We've created a monthly meeting for the season, so get your friends together and come delve into the world of wines with Andrew.
8th May
26th June
17th July
21st August
20th November
At our next wine pairing event Chef David has prepared an exquisite one-off menu that pairs beautifully with wines selected by Andrew.
CHECK BACK FOR THIS MONTH'S MENU, COMING SOON
Andrew was born to a family where food culture reigns supreme, so a life in food and beverage was written in the stars. After attending ITS he went on to manage outlets across Malta including 24-hour restaurants, wine bars, and chic restaurants. After finishing his MBA, he found his space working with his true love… wine! Setting up No 12 Fine Wines and Provisions – a superyacht provider – on behalf of Salvo Grima and Sons Ltd., Andrew became adept at sourcing fine wines from all over to the world.
His penchant for the culinary arts pairs well with technical training, having graduated with distinction in Advanced WSET. 10 years of experience supplying some of the rarest fine wines in the industry to the most discerning clients has put him at the top of his game.
Andrew is passionate about sharing his knowledge about wine, writing for both local and international magazines the likes of Taste and Flair, Design and Décor, Onboard Magazine and The Islander Magazine. He also hosts masterclasses for international superyacht captains and crew, having recently extended this service to the local scene.
In 2022, Andrew set up his own company Vintage’82, where he aims to bring the same level of quality, hospitality and standards from one of the most luxurious industries in the world to the Maltese Islands.
Date: 20th November, 2026
Time: 7:30pm
Price: €80
To keep this event intimate and to allow for discussion, we restrict the events to very small numbers. Book now to avoid disappointment.
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The way the chef and sommelier work as a team to build a single narrative through each course reminds me that the best experiences are curated, not just assembled. That's the same principle I apply when I look for well-reviewed options on https://casinonaustria.com, where the details determine whether something feels special or generic. I’d love to see the November menu—especially whether the €80 covers rare vintage pours or mostly matched table wines.
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