A Night of Elegance: Podere Forte at Restaurant Odille

A Night of Elegance: Podere Forte at Restaurant Odille.

Some evenings are more than just dinners—they are curated experiences where craftsmanship, philosophy, and passion blend into something enduring. A recent winemaker dinner, held at Restaurant Odille in Sint-Oedenrode, brought together the elegant wines of Podere Forte and the imaginative cuisine of Chef Casimir Evens. 

Orchestrated by Vinites, and hosted by Podere Forte’s own Giovanni Mazzoni, it was an evening marked by authenticity, purity, and sensory connection.

From the moment we stepped into Odille’s inviting wine bar and Petit En-suite, it was clear that time was about to stand still. What followed was an intimate five-course journey through flavor and philosophy—an homage to nature’s gifts, interpreted through the lens of biodynamic viticulture and regionally rooted fine dining.

Podere Forte: Precision, Biodynamics, and Nothing by Chance

As covered in our previous article, the story of this estate is as inspiring as the wines themselves. Nestled in the wild beauty of Castiglione d’Orcia in Tuscany’s Val d’Orcia, Podere Forte was founded by entrepreneur Pasquale Forte with the dream of building a self-sustaining ecosystem—where man, vine, and nature live in harmony.

All of the estate’s wines are certified biodynamic, grown at altitudes between 420 and 510 meters, and crafted with rigorous attention to soil, biodiversity, and time. At Podere Forte, no element is random. Everything is purposeful. The results are deeply expressive wines—transparent in their origin, structured yet pure, and always evolving.

Odille: Time as the Ultimate Luxury

Contrary to what one might expect from a Michelin-starred destination, Odille is not located in the bustling cities of Amsterdam or Rotterdam. Instead, it quietly resides in Sint-Oedenrode, a village in the green heart of Brabant. And that choice is anything but accidental.

The name Odille—a French nod to richness and wealth—goes beyond materialism. To Chef Casimir Evens and Lotte Bloem, richness means the collection of meaningful moments. Odille is a destination where guests are invited to immerse themselves in the here and now, embracing surprise, spontaneity, and a reverence for time as the most precious ingredient.

The restaurant’s open kitchen concept gives every guest a first-class view into the creative process, fostering interaction and shared curiosity between chef and diner. Casimir’s cuisine is based on hyper-seasonality and respect for his environment. He works closely with local growers, fishermen, hunters, and artisans from the surrounding region of the Meierij, while integrating international ingredients that bring a unique, modern dimension to his plates.

At Odille, there’s no published menu. Instead, guests surrender to the unknown—a series of courses shaped daily by the season and the chef’s intuition. This philosophy matched seamlessly with the spirit of Podere Forte’s wines: expressive, rooted in nature, and ever evolving.

The Wine Pairing: Five Chapters in Harmony

We began the evening with an aperitif and refined bites in Odille’s newly launched wine bar and guest house, setting a casual but elegant tone. This beautiful addition to Odille is located just across the street, on the other side of the market square, and worth a visit on its own!

The main dining experience consisted of five inspired courses, each paired with a wine from Podere Forte. Guided by Giovanni Mazzoni, guests received not only the wines but also the stories behind the vineyards, vintages, and biodynamic practices that shaped them.

1st Course

Roasted white cabbage, pickled chanterelle mushrooms, young sprouting seeds, vin jaune, winter truffle from Piedmont.

Wine: 2021 Rocco d’Orcia Villaggio.

Described as Podere Forte’s “welcome wine,” Villaggio 2021 is an elegant, juicy expression of young Sangiovese vines. Perfumed with ripe strawberry, rose, laurel and paprika, it delivered a fresh yet warming character. The roasted cabbage and earthy truffle formed a deep umami base that found a vibrant contrast in Villaggio’s purity and precision. 

DWA Score: 90/100 points

2nd Course

Wagyu bresaola, leek salsa, gravy, XO.

Wine: 2020 Petruccino.

A step deeper in complexity, Petruccino 2020 unveiled layers of strawberry marmalade, fig, and creamy coffee with laurel and oriental spice. The wine opened broad and rich, perfectly echoing the savory depth and silkiness of the Wagyu, while the spice and freshness cut through the dish’s richness.  

DWA Score: 92/100 points

3rd Course

Escargots, oatmeal, morels, roasted garlic  

Wine: 2017 Petrucci Anfiteatro

From a radial vineyard carved into a natural amphitheater, this 2017 Sangiovese reveals deep blackcurrant and strawberry aromas, wrapped in incense and cedar. Luxuriously structured and long, the wine matched beautifully with the earthy profile of escargots and morels, offering a complex interplay of texture, depth, and finesse.  

DWA Score: 94/100 points

4th Course

Quail, mizuna, fresh curry leaves, silver onion 

Wine: 2015 Petrucci Melo

A more structured Sangiovese from a separate vineyard, Petrucci Melo 2015 brought spice, maturity and layered complexity to this vibrant dish. The curry leaves and delicate quail found a counterbalance in the wine’s silky tannins and aromatic lift—a pairing defined by nuance and grace.

DWA Score: 94/100 points

5th Course

Deer from the Maashorst, wild sprouts leaf, grape must, hen of the woods  

Wine: 2018 Guardiavigna Orniello

Made entirely from Cabernet Franc, Guardiavigna 2018 is intense, tight and precise. It needed time to open, revealing blackcurrant, blueberry, cedar and dark spices. The wine’s pure energy and refined tannins paired beautifully with the wild character of the venison and forest mushrooms, bringing the evening to a focused and satisfying close.  

DWA Score: 94/100 points

A Toast to Time, Craft and Connection

This dinner was more than just a pairing of food and wine. It was a celebration of time, craftsmanship, and the joy of connection—values that lie at the heart of both Podere Forte and Odille. It reminded us that the finest experiences in life come from a deep respect for nature, a passion for excellence, and the willingness to surrender to the unknown.

This article is written by our own Niels Aarts. Podere Forte is imported and distributed by in the Netherlands by Vinites, and available at selected partners.

We extend our sincerest thanks to Podere Forte and Giovanni Mazzoni for their insight and presence; to Vinites, and especially Henrico van Lammeren, Barbara Meuwese and Joost van Rijn for organizing the evening; and to the team at Restaurant Odille—led with vision and passion by Chef Casimir Evens and Lotte Bloem—for welcoming us into a world where time indeed stood still.