Last Fridays champagne tasting left me thinking. Specifically about how a rosé is produced. I have always just thought of it being a product of longer skin contact, but after reading up on the Möet sparkling, I realized that blending is quite common too (or is it?). So, back to the books (Wikipedia) I went, to find out if there are more than these few methods. And here is what I found out… Continue reading “Three Ways to Make a Rosé”
Even though the trees are still vibrant and green, the cool winds and dark evenings remind me about the up closing October. It has been a very soft landing this year with September offering mild fall weather and little rain, thus my prolonged craving for white wines. But it is time to take out the candles (done) and comfy pants (I wear them all year round) and enjoy some herbal reds on the sofa while watching the storm outside. It will be a long winter, so better make the best of it. Luckily we are still able to take a dip back into summer next week with our trip to Barcelona and Cavatast.
Talking about Cavatast, we had a bit of a pre-party with my friend Patrik last Friday reminiscing last years festivities. We enjoyed a bottle of one of our last years favorite producers, Varias. Their cavas have a distinct taste of fresh grapefruit and minerals. Its a bit like you are licking some wet rocks down in a mine (not the seaside experience) while enjoying a fruity yet dry cocktail. We absolutely love the crispiness of the Varias scavas, and especially their black-label (aged over 30 months) Cuvée Classic. I have been saving up this bubbly for a special event as it is the only bottle of Varias we have left. And this was the perfect occasion as we are soon heading to Barcelona to pick up some more. I will need to get me some of these babies for the long winter.
In addition to the Varias cava, we had some other treats this weekend. Two friends from Finland came visiting and we had arranged some nice, foody experiences to get them into the Stockholm spirit. Saturday started of with a Swedish delicacy, oven pancake with bacon and lingonberries. Those are the ingredients, bacon and lingonberries I mean, that are served with almost every traditional Swedish dish. Swedish meatballs, blood-pudding, even salmon can be served with these toppings. They are the common denominator for Swedish cuisine.
The day continued with champagne afternoon tea at Wienercafeet, tasting delicious Swedish finger sandwiches and pastries. Wienercafeet serves Hatt & Söner Champagne (vintage 2006 blanc de blacs to be specific) as their house bubbly, which is also one of the main reasons I prefer to take my guests there. The afternoon tea package is around 260 SEK, and adding a glass of quality champagne is only 80 SEK more. Thats what I call a bargain (at least in Stockholm).
That was the wine-action for this week. Next week will be extremely busy. However, it does not really matter as on Friday we will be hopping on a plane towards the event of the year. I hope to be posting a lot of fun pictures and reviews from sunny Barcelona.