Ageing in oak:
12 months oak, 12 months bottle released 01-Oct vintage +2
12 months oak, 12 months bottle released 01-Dec vintage +3
24 months oak, 36 months bottle released 01-Dec vintage +5
May 31, 2010
May 25, 2010
May 23, 2010
May 19, 2010
You find yourself dreaming, awakening, drawing, deleting, ripping apart, learning, giving up, starting over, head shaking, up, down.
Mentally, you start decorating for next Christmas, inviting friends, deciding wines for house-warming-fest, designing the garden, greeting your neighbors, longing for the new routines.
Physically, your finger hurts from all the google Earth surfing, your neck is a mess anyway, your muscles pull each other from all the sitting-at-the-computer, your head is aching from all information, your brain is collapsing, your phone bill doing the rest.
We have sold our house in Sweden by August 1. That is when we are heading back to Pfalz, where we are currently looking for a house - did I mention?
I wonder: which wine is the one to celebrate THAT result, once you have found your new home?
Please tell me!
May 16, 2010
KWV, South Africa
14 % abv
May 12, 2010
Vino de la Tierra de Castilla,
Castilla - Leon, Spain
Hijos de Antonio Barceló
54 SEK (ca 5 €)
86 % Tempranillo, 14 % Shiraz
Our first rosé of the season (even without rosé-weather, I am afraid), this one was still in the basement from last year, where the season was over before we had opened the bottle.
In the glass, a nice light blue-red rosé color. Aromas of summer: lots of berries like strawberry and raspberry and a slint hint of herbal notes. Dry on the palate, with a little sweet tone detectable, the same fruits are showing here too. A pleasant acidity making it nicely and easily enjoyable. Light- to almost medium-bodied, a wine that is really acceptable, considered the price.
That I served it, had to do with the IForkNY girls, recommending rosé going with anything (see my post about Chili con carne). And as I was cleaning out the fridge, where I found smoked salmon and a whole camembert that was stinking away (the cheese, not the salmon), I remembered this bottle in the basement. And yes! It worked fine with both. To the salmon as the starter and also to the cheese. God that one was delicious!!! I baked it to perfection, in a crust of bread crums, the cheese inside melting away (thus having also the right texture to go with this wine), while staying cross on the outside. And the lingonberries served with the cheese, were happily dancing with the wine. All in all a good, tasty Tuesday. Plus: fridge empty (wine not yet - but will be soon)...
This was the first wine since blogging that was a total disappointment. While other wines sometimes can be too much backbone-dominated, this one is the total opposite, which seems worse in a way.
Smells marmalade, tastes marmalade. But is not marmalade. A very slight hint of barrel tannins plus alcohol, which can almost be perceived as 'stirred into juice'. Sorry. I hate to sound negative, like positive posts much better... Still: I cannot understand why the monopoly should take in this one, to me it is almost an insult to other, really good Californian wines... For ca 100 sek (not a 59 sek wine...), you just need to get more wine for your money.
I had bought it only to participate in a Swedish twitter tasting, which I then could not attend. So we opened it this weekend - and could not drink it. It just did not work. Usually, wine gets better with each glass. Not this one. Sorry.
May 07, 2010
Today I had both our wonderful children at home with heavy colds, feeling bad. Nathalie wished for chili con carne for lunch and that's what we had. It matched the grey, cold May day (yes!), that was more of a November day. And as husband Lars is coming home late tonight from a trip, I made a big enough portion that will serve for tonight as well.
And that is when the question pops up again: What wine is best to match chili? Spontanously, one thinks South American wines, of course. But. The hotter the dish, the more difficult the combination, right? The last time we had chili, we tried a Spanish Jumilla and that was way too much. And whenever served a chili in the US we got beer to it...
Surfing the internet, I found all combinations from off-dry and sweeter wines to full-bodied and tannic wines. Today, I did a #twitter search: What is your #wine tip to match #chiliconcarne ? Here are some of the tips I got from nice fellow tweeters out there:
http://twitter.com/joellinderoth from Sweden:
Argento Malbec 2009. He had that wine in combination with chili and found it to be a good match. Some spices, good fruit, little herbal and a body that suited the food's texture. And with 8 € an inexpensive wine. Joel thinks you don't need too much nuances in a wine served with chili. I think, he has a point there.
http://twitter.com/FaisanEstate from Australia:
A Banderol or Rioja rosé. They have the body to take the meat and the lightness to allow for the heat from the chilli. Usually. Michael's proposals:
Faustino V Rosado, (from web:) fresh, fruity, tasty, expressive.
CUNE rose: (tasting notes from their web) Attractive light raspberry pink colour. Full of ripe summer fruit and berry aromas with some floral hints. Light and refreshing mouth feel followed by a good length and complex finish.
http://twitter.com/lafontainefhoek from South Africa:
Catherine had that combination last night (!) and recommends a 'real garagista':
My Wyn, Shiraz 2007. The wine description from their website: "My special wine, in 2007 my seventh Shiraz since 2001. Brimful of flavor and sturdy tannins. Again only three barrels, one third American wood. 100% Shiraz grapes, 18 months barrel fermentation and matured in 225l barrels, two-thirds French oak. Soft, ripe fruit on the palate, with a touch of spice."
http://twitter.com/CrshdFineWine from USA:
Desmond's advice: a berry forward Shiraz to balance the spice or Riesling to cut the spice and cleanse the palate.
http://twitter.com/IForkNewYork from USA:
The IFork-ladies think that anything goes with rosé! I say: Cheers!
Thank you for quite some alternatives to taste and try!
Ok... here is the recipe to this chili:
Dice onions, heat up olive oil, and fry the onions a bit, then add the vinegar and let that cook until vinegar is almost gone and the onions are glazed (I do that with every sauce, this is not a part of the original recipe).
Add bell pepper (cut in small pieces) and meat, fry a few minutes until the meat is brown.
Add all the other ingredienses, but not the beans. How much chili (or chili powder) you use depends on how hot you want your dish (and which wine you are going to serve....). Advice: rather too little in the beginning, you can always add more after tasting.
Serve with a little creme-fraiche to the side and nachos or tortilla chips.
Greve, Chianti Classico DOCG
79 kr (ca 8 €)
90% Sangiovese, 10% Canailo
13,5 % abv
It was time to try another Chianti again. But, I am afraid, this time I am not too happy about it:
Once in the glass, it shows a dark purple-red color. I really had to put my nose far into the glass, but still: I am not picking up much there... Some vague spicyness, cherries, oak, alcohol. Drinking: njaaa - too structure-dominated. Acitidy high (which is typical and can be very nice), oak and fruit tannins pronounced, alcohol somewhat too pushy and too warm, inbetween all this some dark cherry, some oaky flavours. Rather mouth-drying experience, cannot drink this without food. Little bitter finish. No, not really my wine. Not at all a typical Chianti Classico to me.
Oh - now, when reading the website of Terreno, I see that this is a Swedish owned vineyard! How fun. The family Ruhne is owning it since 20 years. The website is all Swedish, looks almost like Italian wine for Swedes only? Don't know, but cannot find any non-Swedish information. 'Italian passion for wine, combined with Swedish environmental mission' that is one of the statements from the website. They see themselves as leading in 'wine-Italy' when it comes to environmental issues.
May 05, 2010
May 03, 2010
I read i.e. the 'Rothschilds & wine' and liked that one.
What is your favorite? Please give me some tips and advice and I will be very thankful and glad!
Sent from my iPhone