Up here in the Nordics, we are blessed with a special phenomenon: the June midnisht sun. This means that the sun does not go down at all, but it is light around the clock. Now some people might no like it, as it is sometimes hard to sleep in light. But the midnight sun and beloved Midsummer festival are what we are born and raised with. Midsummer is when most people start their vacations, eat good food, jump into the freezing lake (from the Sauna) and perhaps get a little bit drunk. Continue reading “Drinking in the Midnight Sun”
The reason I am posting today as opposed to my usual time on Wednesday is very simple. I was just too busy. Too busy introducing the newest member of the Winecurious family, Torelló, to some of our best clients. This deal has been cooking for a while. We have been in discussions with Torello for almost half a year, and finally all of our efforts have been rewarded. Our first shipment of Torelló wines will leave Spain next week. Continue reading “Say Welcome to Torelló!”
The week has been exhausting. Not that I have been doing any heavy lifting. However, I have had to concentrate 24/7 on work. All good stuff, but just too much at the same time. Or wait a minute. Perhaps I can call that heavy lifting after all. Having to use your brain at such a high capacity can feel like you have a backpack filled with rocks on your shoulders. So when Friday came, I was feeling relieved. That first glass of bubbly Friday evening tasted better than ever. I am not a comfort drinker, but this time a glass of wine was just what I needed to relieve the stress. I also received a guest from Finland, so the rest of the weekend was all set t be awesome. Continue reading “Wineweek 74: Portugal on my Mind”
I don’t really think Sweden is a rose country. Not in the way for example Spain is. However, in the spring there is some kind of wacky rosé-fever. Everyone wants to start drinking it around the time of April. The season will peak by mid-June, and no one will even look at a bottle of rose after August. If you are interested in a short introduction of how rose is made, you can have a peak at this earlier post on the topic Continue reading “The Spring Rose Special”
There is light at the end of the tunnel. The tunnel being the long winter in the Nordic countries. Temperatures have risen close to +10 C, and we have had several days with clear blue skies. The best time of the year is approaching: Summer. Spring and summer mean an increased consumption of rose and crispy white wines. That is why this Saturday we arranges a rose tasting for some of our friends. Continue reading “Wineweek 73: The First Signs of Spring”
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”
The morning of our big fall tasting is here, and it will be a busy day ahead of us, but I just wanted to sneak a quick wine review here for Saturday reading. When we visited Paris in the spring, we had a glass of an interesting Austrian rose sparkling at Vivant and food and wine bar (review here). Recently an Austrian colleague of mine was able to bring me a bottle in her suitcase, so we had the chance for a proper try.
Since 2003 Franz Strohmeier- has been working with great determination to produce absolutely natural wines without any additives or chemicals, and almost exclusively sulfur-free. He is a very philosophical grower with high emphasis on expressing his terroir in the most natural way. The grapes are harvested by hand and the sparkling wine is produced by using traditional bottle fermentation (methode champenoise). The winery is located near St.Stefan in the West Styrian wine region at the foothills of the Alps. The growing season is long with intense warmth and an abundance of rainfall allowing a slow and sustainable ripening of the grapes.
The Strohmeier Rose Sekt is made from 100% Blauer Wildbacher a grape considered a specialty in the Styria region. The grape has a deep purple color which is transferred to the sparkling wine with a long skin contact during the production process. The bubbles are fine and persistent. The nose is fresh with strawberry aroma. The taste exhibits red berries and herbal flavors with a refreshing acidity. This specific bottle was from the vintage of 2010 so it was perhaps slightly past its peak. I would really like to get my hands on the 2012 vintage as that was the one we tasted and fell in love with in Paris.
The bottle cost us around 15 EUR as it was from a distributors leftover stock, however I think the new vintage (2012) will set you back around 20 eur. For pure quality I would say the wine is a 3.5 or a 4 (I don’t want to limit myself to evaluate only a vintage that was already slightly off). Value for money wise I think it is a 3, meaning it is worth what it cost, however no bargain. If you run across this wine during your journeys, I recommend giving it a try.