Peek into BasBas & Staff Wine Bar

There are great wine bars and then there are Great wine bars. Wine, as many other things is a matter of taste, so what is great is always subjective. What tickles my fancy is a nice ambiance, genuinely friendly staff and first and foremost a long and delicious list of wines by the glass. It is not often that you find a perfect match, especially since I am into weird things, like methode ancestral sparkling and orange wines. But BasBas & Staff wine bar ticked all of the above boxes. It was just a fabulous experience. Continue reading “Peek into BasBas & Staff Wine Bar”

The Afterlife of Noma

I did something really fun and spontaneous in the beginning of this week: I took a last minute flight to  accompany M to Copenhagen (where he was heading for a business trip).  He had been going on and on at home about his plans to visit 108, the new restaurant opened by the people behind Noma. So what can I say: you shouldn’t brag about going if you don’t want your wife to join. Noma was one of the most well known restaurants in the world (1st on Worlds top 50 restaurants for many consecutive years) until it’s closure this fall. As Noma turned down the lights, 108 was born; with René Redzepi as the owner and Christan Baumann as head chef. 108 is a cafe, bar and bistro keeping the trend of New Nordic Kitchen alive, but in a more casual setting. Continue reading “The Afterlife of Noma”

Grape Love: Malvasia

When I write these pieces on specific varieties, I try to bring out some small or less known grapes that are somehow significant to my wine interest at that time. With eastern Europe raising it’s profile as a wine region (I guess Eastern Europe is many regions), Malvasia has been the grape in my glass often this spring. What sparked my grape-love towards Malvasia was probably some of the natural Italian sparkling wines produced with the ancestral method. There is a lot of interesting nature wines (including orange wines) carrying Malvasia on the market. The variety is ancient: incumbent to Greece and the Mediterranean, but widely spread out to Italy and Spain as well as overseas. It is also the main variety used for making one out of four different types of fortified Madeira.  Continue reading “Grape Love: Malvasia”

New York Wine Bars – Winecurious Top-3

With New York still fresh on my mind, I thought I would share a few of my favorite finds with you. As I wrote before, I was a bit disturbed by the loud music and night club ambiance of many places. However here is a list of my favorites and a few words on why. Continue reading “New York Wine Bars – Winecurious Top-3”

Going Wild at Chef & Sommelier

A few weeks back I heard the concept wild food for the first time. It all makes sense now, several restaurants offer self picked kale, or apples from the chefs backyard. It is not just about growing with ecological methods, its about picking food from the wild. Ingredients without any production-like manipulation. That is wild food, and supposedly it is very cool.  Continue reading “Going Wild at Chef & Sommelier”

Methode Ancestral – Spontaneous Sparkling Wine

When you google something like winemaking process sparkling wine, you get basically four options: The traditional method, the Charmat method, the Transfer method and the Injection/ Carbonation method. These four winemaking processes are often described as the ones for making sparkling wine. But there is something bubbling under the surface. Something that is not mentioned on this list of four. A method that is rarely used due to its low possibility for control, but will be more and more on the lips of many natural wine enthusiasts – the Ancestral method. Continue reading “Methode Ancestral – Spontaneous Sparkling Wine”