Querciabella Winemakers dinner, El Duderino

Time for winemakers dinner with my favorite producer from Toscany; Querciabella. The first winesmakers dinners of two. Next week in Gothenburg. This night will be at Swedens best cocktailbar – El Duderino in Jönköping. Even if they are well known for their cocktails, they have started to focus more and more also on high quality wines and therefore it´s even more fun that they have desided to ”lanuch” this with a winemakers dinner with the high quality wine producer as Querciabella. It´s going to be a amazing night, I know it.

The menu is looking very nice and I´m looking forward to enjoy this dinner. Dinner starts with Amuse – Lightly marinated lamb crusted with mayonnaise on fermented black pepper and fried rosemary & cress. What a start I have to say, super nice bite that was so soft in my mouth. As wine we was served Chianti Classico Riserva 2016. As start that promisse for a super dinner. The starter of the nigh is Tuna tartar – Roasted hazelnuts, lightly smoked catfish roe, red wine boiled onions & avocado cream. Tasted as good as the picture shows. We drank Mongrana Maremma 2017 to this dish. The dinner was moving on perfect, really enjoyed every second of it.

Main course of the night was Sirloin from Dalsjöfors – with funnel chanterelle crème, red wine sauce on fermented garlic, grilled gemsalad with parmesan & grated summer truffle. It was like a symphony in the mouth and when I added the wine, then it was like a dream. The wine was Turpino SuperToscan 2015. So much food and wine so far, really happy days. Before dessert they desided to have a quiz, and to the quiz we drank Chianti Classico 2017. Fun quiz, but not my better quiz…., finllay time for dessert, as a dessertlover I really looking forward to it. Chocolate cake – with stirred black currants, salted caramel ice cream, mascarpone cream with orange, cardamom crumbs & mint powder. I can only say WOW and smile. So many ingrediens, but still so well mixed together. Super! As wine we drank Camartina SuperToscan 2015. Now the dinner was finsh, we thought – but no, they came and served us a small tasting sample of Palafreno SuperToscan 2015, to tease our taste buds. Super, super is the words I can explain this dinner.

Couple of us desided to stay after the dinner was finish, because they had super many wines from Querciabella on old vintages to super prices the rest of the night. We desided to buy one bottle of Camartina SuperToscan 1999 and one bottle of Palafreno SuperToscan 2000. Camartina is 70% Cabernet Sauvignon and 30% Sangiovese meanwhile Palafreno is 100% Merlot. Both is superwines, but for me I have to say that Camartina make me more happy in my mouth. Nothing is wrong with Palafreno, just a personal feeling.

This night/ dinner was a super, super evening and WOW on all levels, but I´m not surprised – El Duderino always deliver magic when i visit them, that is the level they are at every day!

Gothenburg

After a long trip, almost all week long was I back in my home town Gothenburg and time to meet up some friends on town for some food and wines.

Meet up at Hedlunds Havsbar, they is really the best seafood restaurant in town. They have delivered from day one and continue do deliver. Some champagne from Jean Dumangin before food, and of course theirs Brut Rèserve Blanc de Blancs Terroir. Then I continued with classic Swedish dish; SkagentoastShrimps, mayonnaise, horseradish, bleak roe from Bottenviken and butterfried bread. And I desided to continue withh champagne Jean Dumangin. Why change a winning concept :-).

After Hedlunds Havsbar, it was desided to go, almost next door, to Jepsers and have some more wines and food. But not that hungry today, I just ate the Roast beef with puré and carrots. As wine I choose Bodegas Tempore Generaxión 76, it matched perfect.

After that we just continue to drink some great wines and relaxed and catching up. Perfect saturday.

BriQ Hotel, Hova

Time for some travel and insted of make a long direct drive, I desided to make a pit stop at my friends hotel; BriQ in the very small village; HOVA. My friends have 2 hotels and this one is the newest one and is perfect for me when I need to travel to Örebro and cities in that area. It´s a very nice and small boutique hotel.

With only 14 rooms, it´s a nice small hotel with nice rooms with good lights in the halls, fresh, new and very much value for money. And when you understand how big Hova is, it´s gets even more value for the money. Have lived in big cities and well know hotel chains with much less quality.

The hall and here is my room for this night. perfect dest for computer work and a nice cup of tea before bed.

El Duderino & Yonder, Jönköping

Thursday and time for a visit to Jönköping, Sweden, for a quick visit and test the new open restaurant/ bar/ cocktailbar Yonder!. Of course I will also start with a visit to my favorite cocktailbar El Duderino. So first thing first, start with a very nice sausage.

Merguezkorv – Grilled Sourdough Bread, Tomato Salsa, Pickled Silver Onion & Parmesan. Simple dish, but full of taste and something that is always right time for when you want a snack to you red wine in the beginning of the evening. After that we went to Yonder and before food we played flipper and of the 4 they have, I have to say that Star Wars is the funniest and my favorite without any querstions. First we started with croquettes, one on Jerusalem artichoke and the second one was on ( total forgot it… it´s not on the menu…:-) ).

Then it was time for the starter and main course, before it´s for the big final.

Normal is the Foamed lobster bisque – Cod loin, Salmon, Shrimp, Mussels, Rainbow rum, Fennel crudité & Dried Cabbage – a main dish but we desided take 1/2, so we could have more dishes during the night. Between the starter and main dish, I took in small plate with Padrones. Then it was time for the main dish; Butter-baked veal fillet – Stew On White Beans, Kidney Beans & Tomato Fillets, Emulsion On Roasted Hazelnuts, Smoked Shallots, Fried Veal & Gremolata Spiced Red Wine Sauce. Amazing start on this dinner at Yonder.

To the mail dish we desided to drink a amazing wine; Querciabella Camartina 2015. A SuperToscan wine from the iconic producer Querciabella. 70% Cabernet Sauvignon & 30% Sangiovese. It´s a amazing wine in all the ways that you want a wine to be. After the main dish was it time for a cheese platter, and cheese is something that is always room for :-). My friend choose the cheeses, but all was good. One was new for me, the one in the middle with fruit on it. That as is lays in grappa for 2 weeks in the end, before it´s time for selling it. Great cheese.

After all this food and wine, was it time for flipper again. As a last surprised, the head chef comes out and invite us for a night quiz. Super fun, even if I didn´t won it, but who care when I had a great evening/ night as I had.

Quick tips for places in Jönköping; El Duderono, Yonder, el gordo, 38grader, Glädje.

BRUK, Gothenburg

My first time for me to test the new cocktailbar BRUK. Two bartenders that have worked at on of the most cocktailbar in Gothenburg before, desided to open up their own cocktailbar, and I´m very happy that one of them I have known for many, many years. Therefore I know that the cocktails will be superb standard, what make me even more happy is that they have hired a friend of mine that is a very good chef, so I also know that they food will be perfect. Now it was time to take the test and see how they deliver 🙂

When I arrives is direct at opening, so it´s only 4 people there and that gives me time to ssay hello to all them and make some small talk and take a grand tour around the place. I choose to sit in the bar, like to be close to the people so I can talk with them while I´m enjoying my drinks/ food/ wines and so on. I start of with their twist on Paloma. Insted of tequila, they use Mezcal and then they have Rhubarb, soda, licorice with lime. Not to smokey mezcal, but still more nice then tequila.

As starter I desided to go with Padrones. They had written Gruyère on the menu, but I was thinking more as a side to the Padrones. No, so wrong of me. Insted the chef had desided to melt the Gruyère and drip it all ovee the Padrones. And it was amazing I have to say. I think that next time I will have one classic Padrones and one BRUK Padrones. My chef friend delivers from start. Wine to Padrones I was recommended to have Grüner Veltliner from Ingrid Groiss, Austria and region Niederösterreich.

As next dishes I deside to choose chips and Tartar. I like that it´s smaller dishes, then I can sit and enjoy many different ones and have a long sitting and just relax.

Home made potato dill chips with a bowl of roe, sour cream and red onion. The red onion and sour cream is under the roe, so I need to ”dig” down into the bowl with the dill chip so I get the all the nice flavours in my mouth. A dish I haven´t seen in Sweden before and I really liked this plating a lot. Wine to this amazing dish I choose Riesling from Even & Odd, Rheingau in Germany. Final dish is tartar; Tartar on inner thighs with pickles, sourdough crust and crown dill. They even have some crown dill in the mayonnaise. For me the first time I have pickles on a tartar, but it worked very well and I liked it a lot. To this is was time for red wine, the choice was a Barbera d´Asti from Mauro Sebaste, Piemonte in Italy. Worked well together.

To sum up this; BRUK is going to work very well and I can only say positive things about the place. I will visit them many times forward and looking forward to when they change the menu and have less/ or none mushrooms 🙂 Thanks for this time, looking forward to next time.

All pictures got lost

I haven´t done so much blogging the last 6 months, and when I wanted to start up now again I moved webhotel and all my pictures from previous posts got lost. Some I have on a back up driver and some don´t, and if I have time I will post the pictures again step by step.

Lunch in Stockholm & Dinner in Jönköping, Sweden

Started my morning to jump into my car and drove to Stockholm for meetings, and ended up for dinner in Jönköping.

When it comes to asian food, I have some spots in Stockholm that I like more then other and one of the ones I like more then other is BERNS that are located very close to the popular Kungsträdgården where many activites happen, NK Shopping mall and popular Strandvägen and just few minutes and you are on Birger Jarlsgatan where many of the most trendy nightclubs are.

Berns is famouse for there asian food now and it´s very fresh plates and fresh food, for lunch it´s little less to choose between but still high quality and many enough so all in the company can something for them. For wine it´s no fun sortiment, but not often that happen at any restaurang in Swede.

Chef´s choice nigiri, 10 pieces, was my choice today for lunch. As wine to this I choose a Marlborough Sauvignon Blanc, New Zealand from producer Giesen. Very fresh and good food and the wine was ok, but better then the other options on the list for this lunch.

After all my meeting was to end in Stokcholm, I jumped into my car and drove to Jönköping in Småland, about 1,5 hour from Gothenburg, for dinner. This time I desided to try the spanish restaurant El Gordo. Own by two former hockey players in the local team HV71 and also former Swedish national team players.

Started with Crayfish soup and then I had Roe toast on tortilla bread. After that Hamburguesa – Miniburger with manchego, pickled onions and aioli. For the first two tapas I choose the white wine Protos Verdejo. For the rest tapas I went with red wine and the Protos Reserva.

Last tapas was CHORIZO CON PAN – grilled chorizo from Salamanca in bread with fried leeks and chiplote and they have put a CROQUETAS – filled with charcuterie on the plate as a bonus to me 🙂

Scandic Hotel Verandan vid ån, Linköping

Time to meet up my friend in Linköping, something like between Gothenburg and Stockholm, and we have booked room at Scandic Hotel. Scandic is the or one of the biggest hotel chains in Sweden and for a couple of years ago, they started to renovate the hotels and some are became really good and this one have done a great job and also they desided to focus a lof on their restaurant and I can only say that they have done it…if I compare with with other Scandics.

Their restaurang is called Verandan vid Ån, with big windowns from ground to roof and a lots of them so lots of lights comes into the restaurant and everything looks fresh inside with the new carpet, tables and chairs and all. I was honest impressed when I entered the restaurang.

We started with a glass of Champagne from Alexandre Bonnet Grande Reserve Brut, so we could get into relax mode after long day of work and drive. We desided to go with tasting menu 3×3 courses. All 3 starters, all 3 main and all 3 desserts but in smaller portions, so we really could try them all, to all that we hade the wine pairing as well.

Starters was Local beef with yuzu créme, coriander, sesame and almond crisp bread and wine was Valminor Albariño. Next was King scallop with water cress, green pea purée and dark rye bread and wine was Felino Chardonnay. Last starter was Blackened salmon with beetroot salad, blueberries and salmon roe and wine was Kuentz-Bas Pinot Blanc from Alsace.

Main was meat x 3; Deer with baked apple and chanterelles, next was Lamb with pistachio, crepinette and caramelized nactarine and last main was Celeriac with baked overnight créme, chips and artichoke. To this we also got Roasted beetroot and shallot, with some sauce. The wine got recommended was Paxton Now Shiraz natural organic wine, that wine was my kind of wine. Then from Haut Juliane in Bordeaux and last wine was Heartland Directors Cut Cabernet Sauvignon 2014, which was much more my kind of wine.

Time for dessert and here they served us Vanilla Ice Cream and something I always like; Créme Brûlée and last dessert was Chocolate Mousse with sponge. For desseetwine we took a glass of Chateau Baulac Dodijos Sauternes 2016. After all this, we desided to finish of the night with a cheese platter and to drink they was very kind to us, they second cup of the wines we like most during the dinner.

Gleneagles and more, Scotland

Last day in September, and I sat my self on a flight to Scotland and the iconic place Gleneagles Hotel. I had been invited to Showcasing Scotland 2019 – A land of food and drink, so for 4 days I was going to spend at Gleneagles Hotel and their surroundings and meet producers, taste food and beverages but also visiting some prodcuers. As a golfer and have the opportunity to stay at this iconic hotel is something WOW..

After have been checked-in and left bags and signed up for the event, I went to the bar to enjoy a Gin & Tonic. The sortiment of gins in The Century Bar was wide and many gins that I have tasted before. This time it was Stirling Gin with Fever Tree Indian Tonic Water. Finish that before it was time for welcome dinner for all guests and that we had in the restaurant The Birnam Brasserie. Starter was Crab on Sourdough Toast, as main we got served Roast Cod with mash potato, watercress, gremolata and salsa verde. For dessert we had to choose between Tiramisu and Crème Brûlée, I choose the later.

Early morning and time for guided tours and visit to producers, and at St. Andrews Brewing Co we did one stop, but insted of doing at the brewery, we stoped by one of theirs pubs in the city insted. Here we had a tasting and also some food while we tasted the beers. The pub we went stoped at was the one in Dundee Caird Hall.

After few days of fair and meeting producers and tasted their products, it was time for the last night with the gang. As final party all producers displayed all of their products and we could walk around all over and taste what ever we wanted and how much we wanted as well. Food and beverages everywhere and what I liked the most was to eat the seafood and especially the scallops that the chef did a la minute, more like a la second :-).

When I tld him I wanted one, he put it in the frying pan, and then just added some salt and butter. Once I had one scallops with a glass of Porter´s Gin Old Tom. A crazy few days in Scotland, Gleneagles, and I didn´t knwo that Scotland had so much to offer when it comes to beverages and food, especially seafood. With all new friends I got in Scotland, makes it much more easy to book a new flight back to Scotland, that I will for sure.

I will write more about Gleneagles and the hotel and the surroundings, and add pictures soon.

Few days in Stockholm, Sweden

Time for some days in Stockholm with my old friend Per. I´m actually going to work with him at Stockholm Beer & Whiskey and sell his cheese. He have desided that we are going to stay at Hotel J at Nacka Strand, and that is a great choice. Location is relaxing, fresh air and still close to town if we want to go there after the fair.

Before I meet up Per, I have done work to do in Stockholm town and therefore I need som lunch and time to visit Giro Pizzeria again. Here they serve authentic neapolitan pizza.

I order the classic, Margherita and as wine I choose one of my favorite producers from Toscana; Querciabella Mongrana. It´s an Maremma region wine with a blend of Sangiovese 50%, Cabernet Sauvignon 25% and Merlot 25%. It´s also 100% VEGAN and 100% Biodynamic. For dinner we went to Restaurant J, that is a part of Hotel J which they are a part of the Nobis Hospitality Group. At dinner I started with shrimp with mayonnaise, served with butterfried toast and bleak roe. Then for main course I had Swedish sirioin with veal gravy, onion butter, baked tomato, cabbage, parmesan cheese and french fries. As wine I choose Querciabella Chianti Classico 2014. Real classic Chianti Classico ith 100% Sangiovese and as well 100% VEGAN and 100% Biodynamic. 12 months in fine to extra fine-grained French oak barriques (225 l) and tonneau (500 l), of which 10% new.

Next day, some lunch before the fair opens and work and Restaurang J is on the way to the fair, we deside to have lunch there as well. I order Game beef patties with ligonberries, green-pepper sauce and potato puré with Swedish cheese. Once again as wine I choose Querciabella Chianti Classico 2014. During the fair we got some samples on some oysters and shrimp mix and to that Champagne Castelnau Réserve.