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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

Chablis with razor sharp perfection from Clotilde Davenne

Wine tipsPosted by Per-Olof Diderot Sun, March 04, 2018 16:24:00

Certainly you get something dreamy in your eyes and taste buds that come alive when you hear the word Chablis. The wines that come from this amazing wine area is often presented with perfect acidity and are perceived as purity itself. Few areas can get the Chardonnay grape to reach such heights especially as a companion to fish and oysters.

The producer Clotilde Davenne is one of my absolute favorites thanks to the clinical perfection of her wines. They usually have a perfect acidity that gives both elegance and finesse with purity like from a monastery. From her property Les Temps Perdus in Chablis village Prehy, wines is of absolute world class. And when the production is ecologically certified it makes it even better.



Chablis Clotilde Davenne (Systembolaget nr 6307) för 169 kr

At last, a new vintage of her entry Chablis and in my opinion, is the best vintage so far from those I've tested.

The color is light pale yellow and the smell is impressive despite its youth. Here you will find magic minerals, green apples together with herbs and citrus. A wonderful Chablis smell that just seduces from the first inhalation.

The taste is so amazing. The acidity is a razor sharp perfection, like the knives at Daniel Berlin in Skåne Tranås. Taste aromas rinse elegantly over the palate with amazing minerals, green apples, citrus and pleasant herbs. Despite its youth, the wine is absolutely wonderful to drink right now, but will obviously develop even more if you give it 1-2 years of rest. Just congratulating Clotilde Davenne for a spectacular craftsmanship and for less than 20 euros it is one of the best wine bargains this year.



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Manzone Barolo Bricat -13 - Pure wine magic

Wine tipsPosted by Per-Olof Diderot Sun, February 25, 2018 15:58:44


Few places on our dear planet are as beautiful as Piedmont in the northwestern corner of Italy. Here is home for the grape Nebbiolo, which is used in Barolo and Barbaresco. The area around the town of Barolo is highly recommended to visit sometime in life. Here you will find, among other things, the seductive town of Monforte d'Alba. Park by the piazza and have a lunch at Albergo Grappolo d'Oro, take in the magic atmosphere while enjoying a ravioli along with a wine from the area.


In this amazing small village you can find the wine producer Mazone Giovanni. It has been there since 1925 when Giovanni Manzone bought Ciabot del Preve and began wine production in Monforte d'Alba. Over the years, the Manzone family has purchased important vineyards on the historic hills "Castelletto and" Gramolere, two of the best vine areas in Monforte d'Alba. Today, their total production is around 50,000 bottles per year.

Barolo Manzone Bricat -13 (Systembolaget nr 70670 ) för 499 kr

Pure wine magic
The grapes of this wine come from the producer's oldest vineyards (+50 years) which are planted at the top of the acclaimed area of ​​Gramolere with south/southwest location. The color is dark red and the smell is still undeveloped, but you can be sure there is a good potential in the future. Shades of strawberry, mushrooms and a nice herbs appear after a while in the glass. The flavor is as dense as the autumn mist in Piedmont, and after aeration, it shows an open side with a deliciously tasty aroma combo of dark berries, autumn plums, walnuts, dark chocolate, vanilla and strong tannins. So powerful, yet with a fine dignity, it becomes pure wine magic that you will find only in the best Barolo wines.

This wine should undoubtedly be stored for at least 5 years to show all its beauty. The wine need this rest and its worth that time as it has a very nice balance and also taste layers that you can hardly dissect yet. Of course, the wine costs a lot but when you keep in mind that the producer only makes 6 500 bottles a year, it feels like a privilege to have a chance to drink it. Fits well with beef and truffles. We enjoyed the fried veal fillet with potato gratin and truffle béarnaise sauce.



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Bontonero 2016

Wine tipsPosted by Per-Olof Diderot Sun, February 11, 2018 12:30:42

The Valtellina producer Mamete Prevostini manages the dear Nebbiolo grape in a completely unique way. Often their wines are filled with character in combination with a silky body. Their somewhat rockier Botonero has impressed on me and I have previously written on the blog about two different vintages. Now it's with great curiosity that trying out the vintage of 2016, when it's finally available.

Botonero -16
The wine is still very young and shall be assessed accordingly. The scent is filled with familiar Valtellina fruit of ripe cherry and blackberries together with a finishing spiciness and licoricy. The taste is dense with simultaneous elegance. No doubt that the wine is a worthy successor to earlier vintages of Botonero. The mouth is overflowed with a fresh blend of silky cherry aromas, pomegranate, licorice, vanilla and fresh herbs. Botonero 2016 will be a delicious wine in the future, but just now need at least two years in the basement to show its full potential, because the 2016 vintage will be really good. Have a great weekend!



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Grand cru Champagne from Franck Bonville

Wine tipsPosted by Per-Olof Diderot Wed, November 22, 2017 19:37:32

Champagne from loved Côte des Blancs

Franck Bonville, a great Champagne producer, from the Avize community, located in my beloved Côte des Blancs. The producer owns about 20 hectares of vineyards all classified as Grand Cru. The main part, 15 hectares, is located in Avize and the rest in the neighboring towns of Cramant and Oger. The company produces only Blanc de Blancs from its own crops, in addition to the rosé version containing 12% Pinot Noir from Ambonnay (Grand Cru in Montagne de Reims), meaning that all Champagnes that Bonville produce are Grand Cru.

Franck Bonville Grand Cru Blanc de Blancs Extra Brut

The scent is mineral with green apples. The taste is expressed in true perfection. The wine is class personified with delicious mineral aromas together with an elegant creaminess, green apples and a fine fruityness.

So seductive and bubbly good that only Grand Cru Champagne can create and full of happiness from first to last drop. With a balance and perfection worthy only a champion I have to express my full admiration for what Franck Bonville delivers in this divine Champagne. If you hesitate for the price, I can only say that once you have tasted this quality there is no return. ;-)

Cheers 2 all you Champagne lovers

PS
If you want to be further bubbly inspired, I recommend you to take a look at this nice video.



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Syrah love from Tinpot Hut in Hawkes Bay, NZ

Wine tipsPosted by Per-Olof Diderot Sat, September 09, 2017 17:13:19
Fiona Turner, Tinpot Hut (Picture from www.tinpothut.co.nz)

Syrah is truly a grape that I always have loved, especially when grown in the Rhône Valley. However, I have to admit that it was som time ago since I tasted an Syrah vin who really surprised me in the higher wine school.

Now it has finally happened again!
Here comes an amazingly good Syrah from exciting NZ Hawkes bay. The wine maker Fiona Turner shows with this wine what talent the NZ wine industry has to offer. It's so fun that more and more women are successful in this formerly male-dominated industry.

Tinpot Hut Syrah 2012 from Hawkes Bay, NZ

Scent filled with finely tuned shades of sweet autumn plums, charcuteries and raspberries. Very elegant introduction to what's coming. For the taste is of the very best variety. As silky as just the best from NZ can offer together with rich aromas of plum, black pepper and exciting spice mixture.

Impressed by this superior wine that pleases all the way. Mix elegance seasoned with character and you will get a top wine for only 20 euro. A true bargain and a new favorite. Cheers Fiona!



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Schäfer-Fröhlich - Riesling fiesta to shellfish

Wine tipsPosted by Per-Olof Diderot Sat, August 12, 2017 14:48:19


The summer holidays are over and the wine blog is back in full force after traveling to Franciacorta and the Amalfi Coast, where we had exciting and memorable meetings with several biodynamic producers who impress greatly, but more about this in the fall.

Shellfish party
What do you prefer to drink at the shellfish party? Many people prefer beers and aqua vitae. Well, in my case I will prefer wine for obvious reasons. The more you focus on extra tasty crayfish and other shellfish for the party, the less alcohol is strongly recommended.

Now it's time to find good wines for the purchased crayfishes that are already on thawing. Here comes a proposal for a super yummy Riesling at an affordable price. Usually half-dried wines are recommended for crayfish, but it's easy for me to choose this wunderbar Riesling. If you also serve shrimp, then happiness is made.

Schäfer-Fröhlich is owned by the Fröhlich family. Vinmaker is German wine oracle Tim Fröhlich. Based in Bockenau, the Frölich family runs a 20 hectare vineyard, planted with Riesling 85 percent and 15 percent Burgundy varieties. The magnificent steep slopes Bockenauer Felseneck, Strömberg, Monzinger Halenberg and Frühlingsplätzchen, Castle Felsenberg soils are the foundation for this unique wines. The symbiosis of Riesling fruit and the typical minerality of the area gives these wines their characteristic complexity and deep mineral character.

Schäfer-Fröhlich Vulkangestein 2015 Riesling trocken

Bright yellow and with aromas that play in their own mineral league. So many lovely minerals layers together with pineapple, peach and a touch of orange flower.

The taste is sensibly well-filled with mineral aromas which are truly a fingerprint for all Schäfer-Fröhlich Riesling wines. The acidity is perfect and very pleasant along with citrus in different taste layers, green apples and pineapple. In conclusion, the wine is a seductive cover in the palate, and stays long for my great pleasure. Once again, this highly skilled producer confirms that the classic minerals you are looking for, so you will always find the right wines from Schäfer-Fröhlich. Without the least hesitation in winning this year's wine at @wineblogg.



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Lacrimarosa -16 - Rosé wine as good as its gets

Wine tipsPosted by Per-Olof Diderot Sun, May 07, 2017 18:54:08

Warm weather!
At last, the warm weather is arriving to our cold country. And then it's time to tell you about the best rosé wine I've ever tested. The wine comes from southern Italy's leading wine producer Mastroberardino in the Campania. The wine is made on the characteristic Aglianico, which Mastroberardino handles in a masterful way and better than anyone else. Most often, the grape produces red wines with a lot of power and tannins, which makes it extremely storage-friendly. But there are also wines where the grape may show other seductive properties. Mastroberardino is so good at getting the finesse of this amazing grape that has so much to convey in taste.

How do you make rosé wine?
Rosé wines are usually made in the same way as red wines. The difference is that the grape skin spends a much shorter time with the must during or before the actual fermentation, which explains the light pink color.


Lacrimarosa -16

The wine is made on 100% of the Aglianico from Campania IGT and grown in calcareous clay soils that are an average of 400 meters above sea level. This makes the grapes to get the best condition, with hot days and cooler nights. This successful vintage has a more pale pink color than previous vintage I tested. And the grape juice's shortened time with grape skin contact is a very successful decision.

The smell is impressively complex, filled with herbs together with blood grape, wild strawberries and rowan-berry. An excellent introduction to what's going to happen. For the taste is amazingly good with great complexity to be a rosé wine without taking over the show completely. Lovely aromas provide a very fresh taste with rowan-berry, blood grape, dried herbs, mineral, watermelon and blood grapefruit. Mastroberardinos wines are always favorites in our home and this new vintage of Lacrimarosa has a given place in our wine cellar. In order to be enjoyed at hot days that we love so dearly.



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Cava Vilarnau - Organic spring bubbly

Wine tipsPosted by Per-Olof Diderot Sat, April 29, 2017 12:33:17


Coming spring weather with finally som heat travels from deep south. And also this organic Cava that will cool our throats when we sit there enjoying the sun's warm rays. Certainly, it is extra suitable to invite for a glas of bubble now when the heat returns "soon".

Cava
Is a name of Spanish sparkling wine made according to the traditional method. This wine originates from Catalonia, where almost all cava is produced. For the wine to be called cava, it must have been produced with one or more of the permitted vine varieties Macabeo, Xarel-Lo, Parellad that are the dominant ones. The grapes should come from a so-called DO (Denominacion de Origen). DO Cava consists of about 160 municipalities across Spain, although 95 per cent of cava producers in Penedés, Catalonia. The wine must be made according to the traditional method and should have been stored on its yeast precipitation for at least nine months.

About the producer
The Spanish nobility Vilarnau settle down in Penedés, west of Barcelona, already in the 14 century. The first cava, named under the name Vilarnau, was created in 1949 and since then Vilarnau has been associated with high class cava. In 1982, Vilarnau was bought by the sherry producer and the family company Gonzalez-Byass. A new state-of-the-art wine factory located in the middle of the property was opened in October 2005 and started a new era for Vilarnau. Since 2016, their production is 100% organic.


Cava Vilarnau Brut Nature Organic

Vilarnau Organic Brut Nature comes from the rolling hills just a few miles west of Barcelona. The grape composition is classic for this good bubble with 40% Macabeo, 30% Xarel Lo, 30% Parellada.

The scent is nice with fruity elements of green apples along with biscuits, nougat and pears. The taste impresses a lot specially in comparsion with the price. Aromas of green apple and grape combined with peach and a touch of sourdough bread create the perfect spring bubbly. Works as sn aperitif or for meals like spring vegetable salad or seafood. I'm buying more and more organic wines now as the supply increases. However, it should be remembered that many smaller family-owned producers always worked organic, even if they did not make the actual certification process.




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Crozes-Hermitage - Red wine love from Domaine des Remizières

Wine tipsPosted by Per-Olof Diderot Sat, April 08, 2017 12:57:12

Wines from apellationen Crozes-Hermitage in the northern Rhone Valley is extra close to my heart because the area was my third wine love after Bordeaux and CdP. Domaine des Remizières has vineyards in Crozes Hermitage (red and white wines), Hermitage (red and white wines) and Saint Joseph (only red wines). The property consists of about 30 hectares in these beautiful areas.

Domaine des Remizières Crozes Hermitage -15

The vintages of Domaine des Remizières I have tested earlier has always been a positive surprise. Latest vintage 2015 is very successful. Dark red color signal wine muscles characterizing wines from the area where the soil consists of clay and limestone.

The wine is made from 100% Syrah from vines that are 15-20 years old. The nose is full of dark fruit of blackberry and black currant together with a fine herbs. The taste impresses with power made for spring barbecues. Aromas of blackberries, blueberries, cherries, strong French coffee, chocolate, licorice and a wonderful vanilla finish. Suitable for grilled meat, well marinated pork as chicken and beef. Cheers!


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Sileo from Montsant - The red wine soil singing again!

Wine tipsPosted by Per-Olof Diderot Sat, April 01, 2017 17:33:26

Montsant
So fun to discover the wines of a relatively new wine region although the area had wine making since Roman times. The neighbor Priorat contribution to the new Spanish wine miracle is well known, but Montsant on other hand, has played a more modest role until a few years ago. Despite being located adjacent to each other the soil completely different, where the Priorat has black soil called "Licoreras" while there is a more reddish soil with slate and granite in Montsant. The area got its classification DO (Denominación de Origien) as late as 2001.


Sileo 2015 from Montsant

The organic wine Sileo is created by the famous Cava producer Agustí Torelló Roca on the relatively new property in Montsant. This combination turns out was a successful mix when the wine offers a lovely wine character. The grapes used in this wine are Garnatxa 80%, 20% Samso.

Dark red color of the most concentrated wines like Spanish bull blood. The smell, however, is silky smooth iwith shades of strawberry and cherry with soft vanilla. The flavor is grape typical from the red soil of the Montsant. Dark berries creates a silky appropriations. The palate is filled by plum aromas together with cherries and cranberries, where acidity and sweetness come together in perfect balance. Mix this with the nice tannins and a vanilla dream to get a great wine that is affordable for this kind of money. Is highly recommended to a summer salad with charcoal grilled chicken.



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Leon Barral has done it again! Jadis 2013 - pure red wine love

Wine tipsPosted by Per-Olof Diderot Sun, February 26, 2017 12:30:40

Languedoc
The wine Region dating 2500 years back in time when a Greek colony was founded. The Romans then took over. Geographically, ranging from wine district southwest of Avignon (on the border of Tavel and Chateauneuf-du-Pape) to the Spanish border. There currently exist some 20 production areas such as Corbières, Faugères, Saint Chinian and Fitou. Faugères offers a soil similar to Piedmont with hills of silicon moraine where the wine grows between 150 and 300 m altitude. Grapes grown are the blue Cinsault, Grenache, Carignan, Mourvedre and Syrah and the green Roussane, Terret Blanc, Terret Gris and Viognier.


The family owns 27 hectares of which 7 ha is reserved for cows and horses to let the soil rest from production. The family Barral's are vintners since 1750. Didier Barral took over the domain 14 years ago with his brother. Didier Barral has a great interest in nature with a special interest in microbial function and role of insects in the vineyard micro society.


Leon Barral Jadis 2013
The wine is made from a lovely grape combination of 50% Carignan, 40% Syrah and Grenache 10.

Dark red bull blood fills the glass with force from the southern French soil. The fragrance enhances the feeling of primordial force that the soil emits. Magic shades of fresh Mediterranean herbs, meats, dark berries, juniper and licorice create wine love from the start.

The palate is fabulously good with oregano, rosemary, licorice, cherry, wild raspberries and a final vanilla cream. The tannins are so perfectly fresh when they are playing in your mouth and make the wine marries the food. Jadis makes me so happy for the wine exudes so much love. If you are wondering what it is suitable for food I would say most of meat dishes.

Leon Barral is an fabulous producer and with the new vintage of our favorite wine Jadis it takes Barral wines to a new quality level. And this is without the slightest doubt a wine that will compete for 2017 wine of the year awards.



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Massifitti from lovely Suavia in Soave

Wine tipsPosted by Per-Olof Diderot Mon, February 06, 2017 19:27:46

Great things happens with an antique grape in modern hands!

Soave bordering to Valpolicella is just east of Verona in the higher-lying hills in the area. The soil contains different proportions of limestone and volcanic rock which gives its wines a nice minerality and purity. And every hill has its own unique soil makes the wines to different mineral symphonies and interprets earth elements in the best way.

In a small village of Soave operates Meri, Valentina and Alessandra Tessari the amazing wine estate Azienda Agricola Suavia (Suavia which is the ancient name for Soave). They are completely dedicated to producing white wines from the area. Wineblogg has previously celebrated their Garganega wines Monte Carbonare and Le Rive.

Massifitti 2014 Trebbiano di Soave from Suavia
Now is the time to present their exquisite Massifitti that is made from the ancient grapes Trebbiano di Soave that previously was almost completely forgotten. The wine is a tribute to the area where the volcano's heart has protected the wine roots derived from the ancient Roman Empire.

A light bright yellow color presents itself when the first drops fill the glass in dignified pace. The scent is so nice with lime and vulcano minerals that only the best hills/producers in Soave area can present. Combine that with the finest nuances of Jasmin, and will get a wonderful introduction to this divine wine.

The taste is perfectly good and yet another proof of what the female winemakers at Suavia can achieve. Clean fresh taste with crisp acidity along with minerals in world class in combination with a touch of pear, wonderful creaminess and fresh herbs in conclusion. What a great way to reintroduce an ancient grape that more than deserves a place in the spotlight again. Just for you to buy all wines coming out from this amazing property.

Suitable for seafood, especially fresh shrimp. Will also try this amazing wine with a creamy pasta together with winter fat North Sea cod. Easy to justify that this wine ends up in the final for Wineblogg wine of the year awards in one years time. Cheers!!!

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