December 31, 2009
Riesling Sekt Reichsrat von Buhl & Riesling Kabinett Dr Deinhard
some of the wines at mundus vini
December 28, 2009
La Chapelle, Chenin Sec
172 kr ♥♥♥
Brilliant yellow. Nose: fully ripe pear, citrus, hazelnuts. Palate: ripe pear, honey melon, citrus, almond paste. A dry, medium-fullbodied wine with high acidity, the alcohol adding its part. 13,5% abv. 100 % Chenin Blanc Drink now or keep some more years.
December 27, 2009
Weingut Mugler VdP
ca 8,50 € (ex winery)
December 26, 2009
Spirit made of grains or potatoes and flavoured with caraway or/and dill. Min. 37.5 % abv.
We have two favorites which we drink twice a year, at midsummer and at Christmas. Both are members of a 18-product-family, marketed under the name Reimersholm.
Herrgårds Aquavit: (my personal favorit)
Besides caraway and dill, this has also some parts of Whisky and got additional complexity and flavours through maturation in old Sherry casks. At the same time it is mild in taste. 40% abv. Careful!
Of course, there are variations of recipes and compositions around the Swedish julbord. I have pretty much adapted my mother-in-law's style. Because her's was the first I got to taste - and love - quite some years ago. It is served buffet-style, which sees to that we get some workout and do not only sit still during the whole procedure - kind of needed with this calorie-rich-rich food!
And as every year: it was good!
December 25, 2009
What a timing!
Taste buds numb!
Good thing, we did it the Swedish way with serving (to the Swedish X-mas food) aquavit , which is strong enough and has spices enough to come through somehow. Any wine would have been a pure waste. And my Ginger Balsamvinegar, which I am drinking to take the edge off the cold. That has so much flavour - no cold hard enough for this one! (Actually, this is a wonderful ingredient in spicy, Asian or other exotic dishes - it is absolutely unfair to only use it against colds, even though it helps a lot!)
Yesterday I started my tasting of Pol Roger Champagne, but it got meaningless to continue. Good thing I have this r-e-a-l tight champagne bottle stopper. I think, I will be able to still enjoy it tomorrow, even if it won't be at its very best longer. (And I would not offer it to guests anymore...- so do not worry)
December 24, 2009
(375 ml) 229 SEK
♥♥♥Light golden colour, baked apple and brioche nose. Dry, fresh (well, I guess most sparklings are...), high acidity, medium-full-bodied. Also on the palate: baked apple (like from grandma's tile-oven-baked) and some toast. The bubbles are small, fine and plentiful.
60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier
Drink now or within 2, 3 years.
The grapes come from ca 30 different Crus, 80% from Grand Cru and Premier Cru vineyards. The wine spends minimum 3 years on the lees (to be called champagne, 15 months are required) (3 yrs is the minimum for vintage champagnes).
Serve it as apéro or even to certain food, like fish and chicken dishes if you'd like. _I_ drink it as it is, no need for me to combine this with anything!
For me, the art of blending champagne is incredibly fascinating. From countless numbers of reserve wines (wines from previous vintages) plus from the recent vintage the blender creates these fine drinks, that are keeping the once defined style year after year. No problems with tastebuds and nose for these people...www.champagne-bollinger.com
Merry Christmas! God Jul! Frohe Weihnachten!
December 23, 2009
I go and sneak a peak at the wonderfully wrapped packages under the Christmas tree.... Hoping to find some wine-related book tomorrow, when we are finally allowed to open them. And I cannot let be wondering if Lars perhaps passed by one of this great wine stores at the Beijing airport, last week........ What if not?! Well... the almost control-freak that I am... there are a couple of yet unread wine books in my own shelf. So: whatever - Christmas day will be just fine!
December 22, 2009
What a wise lady!
I found this on the Bollinger website, you HAVE to go and browse it, it is so nicely done! For me who loves to read biographies (besides drinking Champagne) this just makes me smile happily. www.champagne-bollinger.com
As said before, I love sparkling wine and champagne, but I will now make an effort to understand WHY I like certain ones better than others... Currently sipping my Bollinger, which will be by next entry.
December 20, 2009
Premières Côtes de Blaye, Bordeaux, France
A classical Bordeaux blend at much lower price, as it comes from the lesser known AC Premières Côtes de Blaye. Internet: www.chateau-haut-canteloup.com
A nice Sunday-before-Christmas.
Vin & Sprit, Sweden
Golden colour. With the typical christmas spices, come mandarin and citrus, both on nose and palate. Full-bodied, sweet, but still kind of fresh. Balanced. Drink warm. Drink cold. Drink on the rocks.
Done with white wine. 15% abv.
My favorite of the glöggs we have tried. (We drink it warm.)
The company's concept is cute. Besides several types of glögg there comes a yearly taste - this year it is mandarin (evidently). A design agency gets the pleasure to design a nice little bottle and off it goes to the happy customers. Check out the website www.blossa.se (does not work while I am typing this, but I assume it will get back on again).
December 18, 2009
Stellenbosch, South Africa
107 SEK ♥+
December 17, 2009
Ribera del Duero, Spain
87 SEK ♥♥+
Medium-bodied red wine from Tempranillo, Spain's signature grape. Dark blue-red colour. Nose with red cherries, vanilla- and herbal tones. Palate: red cherry, spicy. Tannins: yes, little firm, but still niiice. Elegantly simple. Drink now.
My guess: some Cabernet Sauvignon in this bottle, too.
13,5 % abv
I would love to try their higher class wines!
Food: dark meat, chewy meat, but not too spicy food, please. We enjoyed it with filet mignon, topped with home-made herb-butter, served with oven-roasted, rosemary spiced carrots and red beets. A nice Saturday it was.
Not the smallest bodega: ca 120 ha, with some vines over 25 years old, even 60 plus. The area is situated at 800 m altitude. Hot days, cold nights give very good results for grapes growing here. Check the website: http://www.vinapedrosa.com/english/inicio.htm
Full-bodied red wine, with good acidity. Rich black cherry nose with earthy tones, found also on the palate. Plenty of tannins, but not at all too challenging, though somewhat more so than other Chiantis we have tried. Good length. Enjoy it now, or save it for some years.
December 16, 2009
Snälleröds Glögg ♥♥+
Organically grown grapes and spices are used for this Swedish Glögg (a form of mulled wine). It has 15% abv, which is achieved through adding spirits (i.e. aquavit, vodka...).
It includes the typical christmas spices, like cinnamon, cloves, ginger (they do not tell it all) and is sweetened with acacia honey. Ca 75 SEK It is not as sweet as some other brands and
reminds me little of German glühwein. Served warm (not to be boiling, while heating up) in small cups or glasses together with peeled almonds and raisins. Typically together with Swedish gingerbreads (pepparkakor).
It spreads this lovely aroma of sweet spices through the house and makes everyone feel warm at heart.
Nice to have around Christmas after a long walk along the wintry beach, where the winds are bloooowing. But: you don't have to walk the beaches before drinking this.
If you live outside Sweden and close by a Ikea store, you most likely can buy some glögg made by this company. Read more: http://www.snallerods.se/index_eng.html
Typically, when served at daytime or at public places like Christmas-markets here in Sweden, you will find glögg without alcohol. That is of course considerably lighter in body :-).
I never really thought about wine. It was just there. My passion for wine started through living in Sweden.
It is here my wine-world was turned up-side-down. Suddenly there was a lot of talk about wine and alcohol in general. Suddenly, after having grown up with wine all around me, wine became something exciting! There came tons of rules with it, too!:
* You can only buy it at the monopoly (me who always thought that was just the name of a game). And only until 6 p.m. in the evening during weekdays. Saturdays until 2 p.m. (So, god forbid you get spontanous guests at 6.05 p.m. and you have nothing to drink at home!)
* You need to know the number of your wine.
* You do not drink it during the week.
* It is officially ok to drink Fridays and Saturdays. Sundays I am not totally sure, yet.
Some more could be mentioned... From the very beginning I felt my personal freedom was being limited quite considerably, but...
German wines are well known among wine connoisseurs, but, sadly enough, the average consumer here (and maybe in many other countries) does not really have any interest in them. Though the trend is changing! To give my little contribution to that, I, with the help of other wine enthusiasts, started a small winefest in our area. For a few years, we had some good days with lots of work and happy guests. During that 'adventure' I understood that I knew too few facts about grape growing, wine making, wine styles, etc. etc. So I decided to get educated. That is how I got to the sommelier school for one year. And now I understand how much more there is to learn! Don't you love it.
December 15, 2009
ca 12 €
Extremely fresh, crisp, appley, clean. Dry (brut=0-15 g sugar). Nice small bubbles, through the traditional method (klassische Flaschengärung = 2:nd fermentation took place in THIS bottle and the wine remained for at least 9 months on its lees).
As mentioned before, I love sparkling wine and here is one that I really like. But I am not alone: it got the gold medal of the 'DLG' (read below), one of Germany's best in 2004. Actually, sparkling wine is usually at its best when leaving the winery and should be enjoyed soon. But, I was lucky with this 'older' bottle - it was still in good shape! :-)
A wonderful girl-friend wine. Just drink it as it is! And chat along. Skype anybody?
Food: of course the classical smoked salmon canapé - old but always perfect! The saltiness will go just nice with the crisp acidity! Hard cheeses will do fine, too.
The winery is rather small (ca 15 ha), family-owned and situated in picturesque Freinsheim, a city with old stonewalls from the medieval age. www.kassner-simon.de/ for further information. They even have a nice, ****-hotel by the way.
from the DLG website: The DLG’s German wine awards are the only official wine awards at national level. Only wines that have previously passed the Official Examination and won a Regional Award can be submitted for testing. Experts test the wines from all growing areas in Germany. The wines are first rendered “incognito”. Depending on the score achieved, the wines can win a DLG Medal in Bronze, Silver or Gold.Wines and sparkling wines that score top marks in the assessment compete with each other again in a supplementary sensory test. The winners receive the top prize Award in Gold Extra (TOP 50 wines).
December 14, 2009
Our first common favorite grape variety was and is: Riesling. Lars was always a Chianti (a wine style, not a grape variety) fan, I was never 'in to the reds'. Since our trip to South Africa his 2nd favorite green grape is Chenin Blanc.
My past was firmly and consequently filled with sparkling wine. I love sparkling wine.
Before I got married, I used to have a job and with that I had 'Feierabend', the end of the working day. I also had some real fun girl-friends and we all had cabriolets. After work - for us that was a (or two) glass(es) of sparkling wine at the pub. Further, we would NEVER visit one another without the host opening a bottle of sparkling (no matter the hour of the day). Good Riesling Sekt from either Schloss Wachenheim or, more and more so with time, from a nice smaller producer somewhere along the Weinstrasse. Did I mention, I grew up in the Pfalz?
Back to the sparkling: I thought we were special. Nope. Germany consumes almost 25% of the world's total volume of sparkling wine, so you can read on different statistical internet-pages.
December 13, 2009
Just finished (successfully) a sommelier school here in Sweden, where I currently live... I do not work at a restaurant and I most likely never will. But, somehow, I need to keep learning about wine & food, and somewhere I need to be collecting what I am learning, so maybe a blog is a good thing after all. (But who the heck is going to read'em all, these blogs?)
Language: I am German, and speak rather fluent Swedish and English, my French is not worth mentioning, so I don't. I choose to write in English, because that is the language I like using most, I figure. So, the spelling perhaps will add some extra excitement.