I n s p I r a t I o n a l w I n e k n o w l e d g e a n d t h e p e o p l e b e h I n d t h e d r I n k

December2013I N T E R N A T I O N A L

FROM IRON HORSE TO IRONSIDE page 14

WHEN THE VINEYARDS EXPRESSION LEAVES AV IMPRESSION page 35

PAGE 8 TERRA ALTA SPANISH CATALUNA PAGE 14 FROM IRON HORSE TO IRONSIDE A VISIT TO SONOMA COUNTY

PAGE 21 UNMISTAKABLE RIOJA CLASSICS PASSION FOR DIVERSITY PAGE 27 AN ARCHITECTURAL MASTERPIECE

PAGE 32 WHEN THE VINEYARDS EXPRESSION LEAVES AV IMPRESSION PAGE 36 MASTERLY WHITE WINES FROM OLIVER LEFLAIVE PAGE 40 GOOD GAME & FINE WINE! PAGE 42 NEW TECHNOLOGY GIVES THE VINES PRECISION IRRIGATION PAGE 43 SMALL PRODUCERS ARE MAKING GREAT WINES PAGE 45 FINE WINE TASTING 2013

PAGE 50 DRINKS IDEAS FOR CHRISTMAS AND NEW YEAR

WEbAucTION SPEcIAL: PAGE 55 WEBAUCTION SPECIAL SREN NYLUND OM AUKTIONEN I STOCKHOLM HART DAVIS HART BONHAMS SOTHEBYS ZACHYS CHRISTIES, SIWC

WebAuction special I N T E R N A T I O N A L

UNMISTAKABLE RIOJA CLASSICS PASSION FOR DIVERSITY page 21

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FINE WINE - THE ON-LINE MAGAzINEDont look now but itll soon be christmas again How can that be possible, you ask yourself? Well, its true. Yuletide and New Year is upon us again and with it lots of good food, good drinks, good friends and ... well, the list goes on!We look back on an exciting year with many new and fine wines on the shelves of the Systembolaget, the Swedish state-owned off-licenses, thanks to the in-store changes theyve made. We promise to do a review of the outcome of all this in the second edition of Fine Wine 2014. It should make for some very interesting reading. In this issue of Fine Wine we report what was on the tables of the 2013 Fine Wine Tastings.

Susanna writes about Terra Alta, while Johan focuses on Rioja and Ursula has the low-down on Sonoma. Christophers subject is wild game and sophisticated wine, and Peter Thustrup comments on the lots at the Stockholm Web auction. We make an excursion to Antinori and the new Chianti Classico cellars facility in Tuscany. Sofia writes about Olivier Leflaive and we round the whole thing off with the selection of wines that are available to order, and drinks suggestions for the weekend. As usual Soren will have investment tips on wines available in the Web Auction Special.We wish you a very Merry Christmas and a Happy New Year.

Ove Canemyr, Editor in chief Fine Wine-the on-line magazine in a glass of its own!

www.FineWine.nu

Please feel free to share Fine Wine International with friends and acquaintances who are over 20 years old and who interested in Fine Wines. Let us know of any interesting events, meetings and so on, in your part of the world. ove.canemyr@trendsetter.se We cannot accept responsibility for unsolicited material, omissions or inaccuracies. Please quote freely from Fine wine, but we ask that you always reveal your source.

EDITORAL OFFIcE:Ove Canemyr: Editor in Chief , Fine Wine Magazine/Trendsetter Box 24013, 104 50 Stockholm. Layout : Sophie L Slettengren, By Design AB, English texts: Roger Brett, Broadcasting Arts. Broadart@tele2.se Editing and Proofreading: Kristine Larsen k.larsen@woosh.co.nz Cover photo: Anne-Marie Canemyr

VINkLLAN IS STARTING ITS SOMMELIER TRAINING IN SINGAPOREVinkllan beverage training has held sommelier courses in sev-eral cities in Sweden since 1998. In the spring of 2014 it will begin training in Singapore.

A few years ago the idea emerged to further expand operations abroad. The company has had programs in Denmark for several years but now its time for new challenges.

Asia was an obvious choice, as the demand for wine education turned out to be enormous. This autumn members of the compa-ny were in Singapore holding half-day courses for top restaurant and luxury hotel managers in the country.

It was much appreciated. We collaborated with a school called the Temasek Polytechnic which runs many different courses at the college, including Culinary Sciences, says Britta Samuelsson, CEO of Vinkllan Beverage Education.

We think this is very timely as Singapore has many excellent hotels and restaurants thanks to an ever-increasing tourist influx. They are also very impressed in general with our Swedish education.

In Denmark, the company is called Vinakademiet and the new international name to be used in Singapore is The Scandinavian Wine Academy.

N O T I c E

A GLObAL SHORTAGE OF WINE?It was stated in the media that there would soon be a shortage of wine. This information stemmed from an authoritative source, namely Morgan Stanley, analysts who publish, amongst others, reports on the global wine industry. A wine world you thought was reeling.

Obviously the media picked up on it. A world without wine, what would that be like? Should we start hoarding and bunkering? Was this some kind of ruse by the producers to inflate the pric-es to make a little extra?

But the answer is no, as it was discovered fairly quickly that Morgan Stanley had released the news a tad prematurely. It turned out that the culprit was due in part to figures released on the limited volume of the 2012 harvest. This in-formation was released the same week as data from the OIV came that the 2013 harvest was the largest in many years. Morgan Stanley has retracted their statement and issued revised in-formation. They no longer subscribe to the the-ory that there will be a shortage of wine. Thank goodness!

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F I N E W I N E o n yo u r R e a d e r Pa dN ow s t h e t i m e t o f i l l u p yo u r re a d e r p a d w i t h s o m e co n t e n t .

Yo u c a n d ow n l o a d Fi n e Wi n e a s a Pd f f i l e a n d re a d i t o n t h e re a d e r.

P l e a s e p a s s t h i s o n t o f r i e n d s a n d a cq u a i n t e n ce s.

w w w. f i n e w i n e. n u

A wine is like a marathon. One has to be well organised and constantly bring something new to the race all the way, said David Launay. Bordeaux, he continues, is all about bal-ance, which is necessary for a wine to age well.

On the table stands a vertical tasting of Chateau Gruaud Larose l.

The tasting opened with the Gruaud Larose 2005 which is available from the Systemsbolaget catalogue order nr

75442-01 for 379.00Kr/ 43 which is a real bargain.

The tasting continued with the Chateau Gruaud Larose 1975. A 40-year old wine with magnificent texture, body and balance, it is at its peak right now. A blend of 65% Cabernet Sauvignon, 25% Merlot and 10% Petite Verdot.

We tasted a Magnum. Approximate price 6000.00Kr/675.

Then came perhaps the greatest experience - the Chateau Gruaud Larose 1989, a vintage, which according to David, is as good as the 1889.

Priced around 1800.00Kr/202. If you can find one!

The tasting ended with the Chateau Gruaud Larose 1998, the Chateau Gruaud Larose 2000 and the Chateau Gruaud Larose 2005.

bORDEAuX AT uLLA WINbLADHuk MARkET FOR PREMIuM cHILEAN WINES IS GROWING The Chilean wine industry is unique in the sense that it exports more than it sells on the domestic market, particularly its premium wines. For a while it was very difficult to source these premium wines in Chile itself.

The situation has changed recently, primarily due to an increase in pro-duction, but also because Chilean winemakers choose to sell even their best wines on the domestic market, to create a greater interest in Chilean wine.

The export market wont suffer though; it seems there is plenty of wine available from the longest country in the world.

Just a few years ago, Chilean wine overtook the French on the British wine market. The wines were par-ticularly affordable, falling within the lower price range. It is becoming increasingly evident that UK con-sumers are choosing to spend more money on Chilean wines. Last year the sale of lower priced wines plum-meted by 40 percent, while sales of premium wines, 10 or more, rose by 39 percent. Even those wines in the medium price range rose by approxi-mately 28 percent, according to the Drinks Business Report.

DELIcAcY AND SubTLETYNot many people know who the worlds largest producer of Pinot Noir is. Chile - anyone?

Adolfo Hurtado, has been proclaimed the Red winemak-er of the Year at the International Wine Challenge in Eng-land. He recently visited Restaurant Frog in Stockholm for a vertical tasting of OCIO Pinot Noir 2008, 2009, 2010 and 2011 from just Chile and Cone Sur.

Our Pinot Noirs are produced at the Vina Cono Sur, on the Santa Elisa Estate in Chimbarongo. It is very French-inspired, and every year we have an exchange with a producer from Burgundy, says Adolfo. Pinot Noir is today our most important grape by far.

What is it that distinguishes these Pinot Noir from Chile?

Delicacy and finesse, according to Adolfo who has developed 400 hectares of Cone Surs organic cultivation, enough for 4.2 million bottles a year.

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WERE cREATING OuR OWN HISTORY NOWLuisa Foschetti at Guado al Tasso Bolgheri says: Our vine-yards are like an amphitheater, sheltered by both the sur-rounding mountains and the sea. This means that the sun is almost always present here. But just this year, there was an unusual beginning to October with rain every day and we werent able to harvest properly. Now that the weather has normalised again we can take in the remainder of this years harvest.

Bolgheri Tenuta Guado and al Tasso are known for produc-ing the best Ros wine in the region and perhaps in all of Italy, but the red wine from this area is also highly prized and well-known worldwide.

What lies behind your success?

Niccol Antinoris investment and the creation of the new area formerly known in the 40s as The Belverdele Farm; on the 1000 hectares he has at his disposal he grows wheat, sunflowers, olive trees and of course vineyards with Vermen-tino, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah and a little Petit Verdot. The climate here is a veritable nursery for new grape varieties which means that we are creating our own history now, says Luisa.

FOR HES A JOLLY GOOD FELLOWWe are now launching a new BraVin Bellman wine - the fifth in the series. Carl Michael Bellman (4 February 1740 11 February 1795 / Stockholm) was a Swedish poet and composer. Bellman is a central figure in the Swedish song tradition and remains to this day, a very important influence in Swedish music, as well as in Scandinavian literature in general.

Bellman depicted the party using the melody Ja m han leva, which is the Swedish equivalent of For Hes a Jolly Good Fellow.

BraVin aims to continue the theme and has developed a wine for Christmas and New Year based on two of Fredmans Epistles. It is an elegant sparkling wine from Crmant de Bourgogne dis-playing good fruity character with hints of toast, minerals and nuts and is well suited as an aperitif. A refreshing wine with good length - perfect to party all year round.

Read more at: www.bravin.se

THIS YEAR MuNSkNkSVIN 2013 - cONDE DE VALDEMAR GRAN RESERVA 2005, RIOJA, SPAIN When the worlds largest wine tasting association, The Munsknkarna, named their best choice for 2013 it was the Conde de Valdemar Gran Reserva 2005 from Rioja, Spain!

This was tough competition with 2000 other competing wines that are available in the Swedish state owned off-license chain, the Systembolaget, product range.

Justification:With an ever-growing and increasingly varied range of new wines, the classics still have a place of their own. They are reference wines wrung from local grape varieties, terroir and traditions that its always a pleasure to return to.

Rioja Gran Reserva is a wine, and the producer who represents all of this, Bodegas Valdemar.

Since 1996, we have enjoyed many vintages of Conde de Valdemar Gran Reserva. The wine has al-ways been reliable for both quality and style. The fact that it can be bought at a very economical price makes it even better. 2005 is a high quality vintage that is drinking very well right now, but it can also be laid down for several years.

www.bravin.se

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THE RObERT MONDAVI DIPLOMA 2013 GRYTHYTTAN ROWED HOME TO A WIN FOR THE THIRD YEAR IN A ROWBibendum opened its doors to the prestigious

Robert Mondavi Diploma for the 3rd year in a

row. On October 23 students from Swedens

most prominent sommelier schools gathered

to compete for the honour - a diploma and

an education at the Robert Mondavi Winery

with its historic To Kalon Vineyard . This years

winner was Patrik Nilsson, who brought home

the win to Grythyttan for the third year in a

row! The Grythyttan Academy is the only food

and beverage university in Sweden.

AIR NEW zEALAND WINE AWARDS 2013 GOLDMINE FOR SAINT cLAIR FAMILY ESTATENew Zealands premier wine competition, Air New Zealand Wine Awards, has

announced the gold medal winners. Saint Clair Family Estate can declare a

goldmine.

The following Saint Clair pure gold medals have been awarded across a range of

varietals and price points; Pure Gold - Saint Clair Marlborough Premium Sauvignon

Blanc 2013

Pure Gold - Saint Clair Pioneer Block 2 Swamp Block Sauvignon Blanc 2013

Pure Gold - Saint Clair Vicars Choice Sauvignon Blanc 2013

Pure Gold - Saint Clair Wairau Reserve Sauvignon Blanc 2013

Pure Gold - Saint Clair Pioneer Block 10 Twin Hills Chardonnay 2012

Pure Gold - Saint Clair Pioneer Block 11 Cell Block Chardonnay 2012

Pure Gold - Saint Clair Pioneer Block 5 Bull Block Pinot Noir 2012

PuRITY OF FRuIT IS OF THE ESSENcE Labid Al Ameri from the Domaine Bousquet of Argentina recently

presented their quality wines at Miss Voon in Stockholm. The

hallmark of these wines from Domaine Bousquet is a natural elegance

that pervades both the white and red wines, as well as being very

reasonably priced.

Labid describes exactly what they strive to achieve with their wine.

All wine is organically grown. Even the sparkling Domaine

Bousquet Mthode Traditionnelle Brut, which is available from the

Systembolagets (Swedish state off-license chain) special order selection. It is the only

organic wine produced using the traditional champagne method in Argentina.

The purity of the fruit is essential in the production of our naturally elegant wines, says

Labid, owner of a 248 hectare vineyard which produces 5.5 million bottles a year, making

them the largest organic grower in Argentina.

If youre interested you can order a Domaine Bousquet Malbec Grande Reserve 2010 for

17 and try it yourself with a medium rare steak. This is a very elegant wine for the money.

Who said autumn isnt wonderful?!

Find out more at www. domainebousquet.com

www. domainebousquet.com

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Ferrari has once again shown that it is in a class of its own when it comes to producing

sparkling wines by the traditional method. In late 2013, Giulio Ferrari released his Collezione

1995. A prestige winerys prestige wine, aptly named after its founder. For 18 years, this

wine has been waiting to make an entrance. It was disgorged almost two years ago and

now the Giulio Ferrari Collezione 1995 is ready to meet the consumers.

The 1500 numbered bottles will be offered to selected wine shops and restaurants in Italy

just in time for Christmas.

What is it that makes Ferraris wines so special? A blend of tradition, quality wine-making

methods and good geographical location are a large part of the answer. When Giulio Ferrari

came home from his apprenticeship in Champagne in 1902 the vineyards around Trento

would never be the same again.

He introduced the Chardonnay grape into the region, a move that proved to be very

successful as this grape thrives in the mountains of northern Italy. Ferrari owns all of

its vineyards; this wine is made exclusively from Chardonnay grown at Maso Pianizza, a

vineyard situated 500-600 meters above sea level on a southwest aspect. The resultant

wine has a golden hue, distinctive mineral character and aromas of honey, coconut, dried

fruit and white chocolate, all combined in a single glass. The 1995 vintage is considered

to be one of the 20th centurys best and the balanced acidity ensures that the wine will be

around for many years. The question is - how long do you want to wait?

NEW WINE FROM FERRARIWords and pictures ursula hellberg

FERRARIS OWN EXECUTIVE CHEF, ALFIO GHEZZI, HAD EVERY REASON TO BE PLEASED WITH THE SUCCESS OF THE DINNER.

WINE-MAKER RUBEN LARENTIS, WHO FOR 28 YEARS WORKED AT FERRARI. IT WAS A GREAT DAY WHEN THE WINE-TASTING WAS PREMIE-RED AT THE RESTAURANT LARTE IN MILAN ON NOVEMBER 20TH

MAT TEO AND CAMILLA LUNELLI ARE COUSINS. AS GIULIO FERRARI WAS WITHOUT AN HEIR HE SOLD THE COMPANY IN THE MID-1900S TO THE LUNELLI FAMILY. THE COUSINS CAMILLA AND MAT TEO ARE THIRD GENERATION OWNERS.

IT NEEDED THE HELP OF NO LESS THAN THREE MASTER CHEFS: FERRARIS OWN ALFIO GHEZ-ZI, AND NINO DI COSTANZO AND ANDREA MIGLIACCIO HERE, ALONG WITH MAT TEO LU-NELLI FROM THE OWNERS FAMILY TO MATCH THE BUBBLES..

www.vinportalen.se

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Good newsfor Connoisseurs

This autumn you have the possibility to buy rare bottlesat Systembolagets online auctions in collaboration withStockholms Auktionsverk at www.stadsauktion.se

79 of October starting at 1 pm

1119 of November starting at 1 pm

911 of December starting at 1 pm

C294274_FineWine_180x240_SE+ENG.indd 2 2013-09-12 10:08

http://www.systembolaget.sehttp://www.stadsauktion.se

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A direct flight from Stockholm to Barcelona takes a few hours, but the difference in the weather by comparison to Sweden in October is great. We land in sunshine and pleasant warmth and motor south along the Catalua coastline which takes us eventually inland and higher in altitude. Our goal is Terra Alta, where we will visit the wine company Celler Pinol. The visit was preceded by a delicious Catalanian lunch, accompanied by a selection of the producers wines.

terra alta spanish catalua

- an anonymous but very interesting wine appellation south of Barcelona

TexT: SuSanne Berglund KranTz PhoToS: SuSanne Berglund KranTz and CellS Pinol

JOSEFIN AT CELLER PINOL

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TERRA ALTA

The romans were probably the first people to plant vineyards here on their way through to the river ebro and the more northerly areas such as rioja and navarra. it was probably inhabited later by the Crusaders. however the dis-tance from major trading markets meant that the olive groves took over the domination of the farm-land instead.

in the 1800s most of the vine-yards that were left were destroyed by phylloxera.

The appellation is located in the southeastern Catalania with a Mediterranean climate that has continental influences. Summers are hot and dry and winters are very cold with temperatures be-low 0, and the presence of snow. The coolest temperatures are to be found at the higher elevations around 400-500 meters above sea level, where there is also quite a variation in day and night tem-

peratures. important for tem-pering the summer heat are the Cierzo and garbi winds, stead-fastly blowing from the north to create airflow through the vine-yards. The average annual rainfall is 400 millimeters. The thin soil consists of calcareous clay which is quite stony and makes for good drainage. Both domestic as well as French grape varieties grow here. White wine varieties are primar-ily garnacha Blanca followed, by Catalan Parellada and Maca-beo, and Chardonnay, Sauvignon Blanc and Muscatel. of the red varieties, there is the Cariena, garnacha Tinta, Morenillo, Syr-ah, Tempranillo and Merlot.

The vineyards cover approximate-ly 6200 acres. The new vineyard plantings are generally grown on wire trellises and pruned using the guyot and cordon methods, with a density of between 2800 to 3000 vines per hectare. The wires allow for mechanical harvesting,

although much of vine growing and wine making still takes place traditionally, by hand. old vine-yards have freestanding, or en Vaso bush-trained vines which are conventionally cropped ac-cording to a Vaso method.

42 wineries within the appellation have a do classification 1982 which comprises both a coop-erative and small family Bodegas. Part of the cooperative was built in the 1920s and is well-known because of the modern, spectacu-lar architecture by Csar Martinell who was a student of gaudi and is impressive in design, just like the masters works in Barcelona. White, red and ros wines are pro-duced and also vinos generosos, that is to say the traditional strong wines made from the garnacha grape, which are often stored for long periods in barrels and have an oxidative style. There are also some sweet wines made from late-harvest grapes which have a high

JOSEFINA TAR E T T SMAKPROV FRN JSTANK

CELLER PINOL JUANJO

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sugar content, partly white and partly red garnacha which also account for part of the production in the region.

GARNAcHA bLANcA ( GARNATXA bLANcA IN cATALAN )

The dominant grape variety at Terra alta is garnacha Blanca - it ensures well-rounded, often alco-hol-rich wines, with concentra-tion and complexity when theyre at their best. Terra alta want to bring out the best in single grape wines and gain access to num-bered labels for wines that meet the Wine regulatory Councils requirements. The wine must be made from 100% garnacha Blan-ca, and be of very good quality to receive a minimum of 80 out of a 100 points in sensory analysis and a blind tasting.

MORENILLO

This blue, unique and endangered variety is indigenous to Terra alta; they have large berries with thin skins and are only planted on 15 hectares in the region. This grape variety is sensitive, partly because of the thin skins which dont pro-vide protection against the strong sun and too much moisture, but it does produce elegant wines with a red berry aroma and a balanced structure. it thrives well in chalky, limestone rocky soil on Vaso- cropped vines.

cELLS PINOL

Colorful Josefina invites us to lunch at the local restaurant in Batea where we are served deli-cious Mediterranean dishes such as carpaccio, baked pastry on cod with fresh tomato, black olives and avocado cream, and basil ice cream. all this erved with Pinols

unoaked white wine made from garnacha Blanca, nuestra Senora del Portal White 2012. This is an elegant and delicious wine, a far cry from the rustic hinterland gas-tronomy. While we enjoy the food and wine Josefina tells the story of the bodega and associated winer-ies and their wines.

The winery has been in the family for four generations. it is situated in the small town of Batea, some 500 meters above sea level in the southwest corner of Terra alta. Josep and orosina arrufi planted the first vines in 1945 and sold their wines in bulk with the help of their daughter Teresina and her winemaker husband Juan. in turn their daughter Josefina married Josep galCer and they had a son, Juanjo, who in time took over the business and bottled their first wine l avi arrufi 1995.

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MOGNA GARNACHADRUVOR

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Today the holding company run by Juanjo and his mother Josefina, owns 85 hectares of vineyards, some with vines as old as 75-100 years. The soil in their elevated vineyard location has a high lime-stone content which naturally gives a low yield. The vines are organic, with no chemical sprays used, but up to now only one of the wines has organic certification. Their goal is to have their whole production certified.

The emphasis is on the domestic grape varieties garnacha, Carie-na and Morenillo, but other vari-eties have also been planted. The Morenilla vines occupy 5 acres of the total and are freestanding with an age between 75 and 100 years. The production of these el-egant wines is small and provides only 3000 bottles. 90% of total production is exported with the

main markets being the uS, Japan and Switzerland. Their wines have been mentioned by the likes of Parker, Jancis robinson and guia Penin.

Celler Pinol are imported into Sweden by Sigva and so far two wines are now available on the res-taurant selection:

2009 Sa natura organic red, 79 kr (Swedish Crowns)/92011 raig the raim red, 116 kr/13

SYSTEMbOLAGET:

2011 edsbacka bistro red, no. 89339, 99 kr/112011 edsbacka bistro white, no. 89340, 99 kr/11

TIPFly here with Norwegian Air directly from Oslo to Barcelona, then rent a car to drive south in Catalua. Not far from Terra Alta lies the more fa-mous Priorat and the Grenadine ap-pellation Montsant; both are well worth visiting. The mountains domi-nate the area and in Montsant there are many rock climbing routes. The scenery is magnificent, and the combination of good cuisine and wines is perfect. Stay a few days in Barcelona and visit the citys best tapas bar El Ciudad Condal on Ram-bla Catalunya No. 18, and then have dinner at the Torres wine bar and restaurant La Vinoteca Torres on Pas-seig La Gracia No. 78. A perfect long weekend full of pleasure awaits!

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TASTING

after a trip to the beautiful old vineyards in the glow of the set-ting sun, we take a tour of the winery, which consists of new stainless steel tanks, presses and barrels as well as old casks and equipment. Below is a selection of some of the most interesting wines that we were privileged to taste.2010 L AVI ARRuF WHITE

100% garnacha Blanca from 50 year old vines growing in calcareous loam. The wine is fermented then stored for 8 months in new, small French oak barrels. The wine is gold-en yellow with deep complex aromas of mineral and toast. on the palate it is rich, broad and concentrated with a strong minerality, silky texture, tropi-cal fruitiness and a long finish that ends with lovely mineral rehashing - the whole experience is healthy and fresh. Brilliant wine with a high dose of personality, balance and el-egance!

2011 RAIG THE RAIM RED

This wine is a blend of garna-cha Tinta, Cariena, Merlot and Syrah from 20-year old vines. it is aged for four months in old oak barrels. The wine has a rich ruby red color, followed by fruity, spicy aromas. on the palate it is young, grapelike and almost seedy, with a cool fruity structure and ele-ments of iron. Sim-ple wine with good fruit, integrated oak and well-balanced.

2009 SA NATuRA ORGANIc RED

The wine is a blend of Carie-na, Merlot, Syrah and Petit Verdot from vines aged be-tween 10 and 45 years. after14 months in old oak barrels it has an intense ruby red hue. on the nose is a hint of minerals with ele-ments of liquor, and fruits such as cherries and blackberries. it is clean with fine tannins on the palate, suggest-

ing balanced acidity and fruiti-ness with hints of fresh herbs. Minerality accompanies the aftertaste. on the whole it is a well-balanced, medium-bodied wine with some complexity and integrated oak.

2010 FINcA MORENILLO

100% Morenillo from old 75-100 years vines growing in shal-low limestone clay soil at an altitude of 400 meters. aged for 15 months in new 500 liter French oak barrels, the appear-ance is pale raspberry red with grenadine-coluored edge. it has aromas of fresh berries. The palateit is silky on the palate with a soft yet fresh acidity. The whole is elegant with tones of red fruits, herbs, minerals and milk chocolate, framed by a medicinal minty-ness. The finish is long and caressing. an incredibly delicious, complex and elegant wine!

F I N E W I N E o n yo u r R e a d e r Pa dN ow s t h e t i m e t o f i l l u p yo u r re a d e r p a d w i t h s o m e co n t e n t .

Yo u c a n d ow n l o a d Fi n e Wi n e a s a Pd f f i l e a n d re a d i t o n t h e re a d e r.

P l e a s e p a s s t h i s o n t o f r i e n d s a n d a cq u a i n t e n ce s.

w w w. f i n e w i n e. n u

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YOuR REcRuITMENT PARTNERS WITHIN FMcG

WITH FOcuS uPON IMPORTERS

Since 2000, Sikta Urval, a company within the Sikta Group has been

a strategic partner in FMCG.

Regardless of whether you are seeking staff or you yourself are working within the industry and you want to take a

look at something new then Sikta can be your partner. In the initial phase all consultations are free and strictly confidential.

Over the years we have contributed in finding absolute Leaders in their field. We have clients that we

been associated with for more than 10 years. We have seen little small operators go on to be industrial leaders within just a couple of years.

Part of their success is of course the personnel.

WE HELP:

Producers, Wine & Spirits importers / HoReCa & Food operatives.

WE REcRuIT:

Product managers / Brand Managers / Senior Brand Managers / Account managers / key account managers / Blenders / Managing Directors / Sales and marketing

Managers and Others.

You can always just contact us. Or let us contact you, email or text me and we will get back to you immediately.

www.sikta.se Andreas Flyckt info@flyckt.nu

070-725 48 36 direct or vx 08 678 00 00

http://www.sikta.semailto:info@flyckt.nu

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from iron horse to ironside - a visit to

sonoma countyWordS & PiCTureS: urSula hellBerg

For a long time Sonoma County has been in competi-tion with Napa Valley for the title of Best Wine District in California. There is no doubt that they both produce ex-cellent wines, but I personal-ly enjoy Sonoma County best because they have retained more of their rural charm de-spite the fact that there are over 370 wineries in the area. The region is also much more varied and accommodates not only vineyards but also redwood forests and the Pa-cific coast

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DAVID MUNKSGARD, WHO HAS SCANDINAVIAN ANCESTRY, IS THE IRON HORSES DEDICATED AND DEVOTED WINEMAKER.

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ross Station road is one you wouldnt be driving down if you didnt know that at the end of it lies one of americas absolute top producers of sparkling wine.

We are heading towards iron horse.

There are two explanations for the name iron horse, says win-emaker david Munksgard, whose own name, incidentally, reveals a Scandinavian lineage. The horse connection comes from the fact that the property is situated on the old station road. The indian name for the railroad was simply iron horse. Then, when the cur-rent owners found an old weath-

ervane depicting an iron horse, the name was born.

THE LONGING FOR THEIR OWN VINEYARD WAS bORN IN FRANcE.

Before the tasting, david takes me on a tour around the vineyard in his jeep. as we drive around he points out the homes where the owners family live. The Sterlings, audrey and Barry, created iron horse in the mid-1970s.

They had previously been living a very different life in the united States and europe, where Barry worked as a lawyer. Their interest in wine began in europe and for a while they considered buying a

French chateaux. For various rea-sons however, they returned to the uSa, specifically to green Valley, California. it was here that they found what they were looking for and although many were scepti-cal, arguing that the cool climate and fog might cause problems, the Sterlings were convinced that right here would be the perfect place to grow Burgundy grapes. Vines were planted and the yard was renovated (it was then that they discovered the iron horse) and in 1979 on Barrys 50th birth-day they inaugurated iron horse. Today, Barry and audrey have taken a step back and their daugh-ter Joy is the company Ceo. She,

ABOVE THE ENTRANCE TO THE WINERY IS A REPLICA OF THE IRON HORSE WEATHER VANE THAT WAS FOUND IN THE YARD. TODAY THE IRON HORSE ADORNS ALL THE WINE BOT TLES.

IRON HORSE PARTNERS WITH THE NATIONAL GEOGRAPHIC TO PROTEC T THE ENVIRONMENT. SALES OF THIS WINE IS A WAY HELPING

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her parents and her brother lau-rence and his family live on the estate, each in their own homes. iron horse is not just a business its a lifestyle.

ONLY TWO VARIETIES.

unlike the Champagne district, there are only two varieties of grape grown on iron horse: Pinot noir and Chardonnay. of the two, half goes towards the pro-duction of sparkling wine, the other to still wines.

We havent bothered cultivating Pinot Meunier, because the grape isnt suitable, explains david, who has worked with sparkling wine for over 30 years. he came to iron horse in 1996 and the fol-

lowing year ended his association with the champagne house lau-rent Perrier. Today theyre a very well-established vineyard and winery. no less than eight differ-ent sparkling wine varieties are produced. Besides that they have several still wines made from both Chardonnay and Pinot noir.

The fog that otherwise might be an issue here doesnt effect us be-cause it falls further down the val-ley and we are higher up, david explains.

cLONES AND MANuFAcTuRING

iron horse is a pioneer in spar-kling wine here in Sonoma. Since 1980, it has produced bubbles using the traditional method.

in november 1985, iron horse came to be to be world famous thanks to the historic meeting between Presidents reagan and gorbachev in geneva, when they met to discuss the end of the Cold War. President reagan served iron horse in a specially designed bot-tle at dinner. Whether it was the wine that thawed relations be-tween the superpowers will never be proven, but it is now sold un-der the label of russian Cuve, which is sweeter than other wines from the iron horse stable.

The winerys standard blend, the Classic Vintage Brut consists of 72 percent Pinot noir and 28 percent Chardonnay, aged on lees for an average of four years. They

THEY RECENTLY CARRIED OUT THE LAST OF THE REPLANTING. IRON HORSE ONLY GROWS CHARDONNAY AND PINOT NOIR.

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work hard to find suitable clones, one of which is the legendary lou-is Martini clone whose strength lies in its large berry, which gives more juice, but less color. Wine from the Pinot noir grapes is ma-tured in stainless steel tanks while the Chardonnay is allowed to rest in small oak casks.

ocean reserve is a Blanc de Blanc with crisp acidity and minerality. its almost a little salty and feels like the perfect wine to go with oysters.

if you like really dry wines the xBrut comes highly recommend-ed, with only 0.4 to 0.6 percent residual sugars. here the ratio is 75-25 Pinot-Chardonnay. This wine is perfect for everything raw - oysters, caviar, sushi, sashimi and vegetables.

Wedding Cuve is another popu-lar wine. it is of course excellent for weddings and marries well with chicory and bacon with Pinot noir vinaigrette, as well as chocolate dipped strawberries! it is the Pinot noir grape which also dominates this Cuve.

as is the case in the Fairytale Cu-ve, a wine which is served only in disneys theme parks and on their cruises. it is classed as a Blanc de

noir because it contains only 12 percent Chardonnay.

The Pinot noir grapes come from different locations and were har-vested during the cool morning hours.

We start picking around 5:30am, when it is so bright that you can just about see the grapes with sunglasses on, and we continue through to 11 oclock, says david.

amongst the winerys still wines is the native Yeast Chardonnay which is possibly the most inter-esting. The grapes which grow on selected locations in the vineyard come from the famous hyde-old

Wente clone. The grapes are fer-mented at low temperature, light-ly pressed and then allowed to rest in oak barrels for nine months. These oak barrels are a bit special because the staves have been bent in water and not over an open fire. This gives the wine less oak char-acter; an excellent wine for heavier dishes such as pasta and meat.

Joy! it is not only the name of the Sterlings daughter and the iron horses Ceo, but it is also one of the more unusual wines to say the least, and is bottled in magnums. The bottles were dis-covered by chance and have re-

A FABULOUS WINE? THIS WINE IS SOLD EXCLUSIVELY BY THE DISNEY GROUP

DESPITE HIS 83 YEARS ROBERT BENEVIDES STILL WORKS IN THE BUSINESS WHICH HE FOUNDED TOGE THER WITH HIS COLLEAGUE AND PARTNER RAYMOND BURR. THE TASTING ROOM HAS MANY MEMORIES FROM RAYMOND BURRS TIME AS AN AC TOR. AMONG OTHER THINGS, THE EMMY PRIZES HE WON FOR HIS EFFORTS AS PERRY MASON IN 1959 AND IN 1961.

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mained untouched from between 12 to 15 years. When they were released in May 2012 a magnum cost uS$189 and they sold out quickly. This gave them the idea for the long-aged wines. The next vintage to be released is the 2006. it will be degorged first in 2021!

RAYMOND AND RObERT

around the same time as the Ster-ling family came to California in the mid-1970s, another couple settled down in the dry Creek Valley, located a little further north in Sonoma County. ray-mond Burr and robert Benevides were not only business partners,

but had been together for many years. The land they bought was, on acquisition, rather inhospita-ble, or as robert Benevides puts it, a country consisting of rat-tlesnakes and manzanita, thorny shrubs typical of the area.

For many, raymond Burr is fa-mous for his roles in TV shows - the charismatic defense lawyer Perry Mason and the wheelchair bound Police Chief robert T. ironside in Crime San Fransis-co. The TV series aired for three decades both in american and Sweden. Burr and Benevides had known each other since the mid-1950s but kept their relationship

secret for fear of damaging ray-monds career. robert was also working as an actor, but went on to work in film production.

ORcHIDS DOGS AND WINE

What many people dont know is that towards the end of his acting career raymond Burr embarked on an entirely new one. he be-came a vintner. Burr and Benevi-des were very creative people and for 20 years they owned an island in Fiji where they grew orchids and coconuts. one of the many orchids that they cultivated was christened Barbara hale after the actress who played della Street in the Perry Mason series. They were also interested in dogs and were one of the first breeders of the Portuguese water dog in the uSa. They had planned to settle in Fiji, but because of Burrs de-clining health decided to stay in California.

robert had Portuguese roots and was interested in farming. ray-mond was very interested in cook-ing and wine. it seemed quite logical when they decided to be-come winemakers. in 1986 they planted their first vines and today there are seven acres of manicured vineyards growing mainly Char-donnay, Cabernet Sauvignon and Cabernet Franc and a small par-cel of a Portuguese variety for the winerys Port.

unfortunately, raymond Burr never regained his health and he passed away in September 1993, right at the start of harvest for the second vintage. Partner robert Benevides inherited the property including the vineyard and still

RAYMOND BURR

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runs it today. he is very dedi-cated and friendly and was happy to meet me even though it was a public holiday. We enter the bun-galow that not only holds the en-tire tasting department, but also all of the distinguished awards from raymond Burrs long TV and film career.

initially it was thought that the vineyard would have been called The Two Friends or Quinta dos dois amigos or something simi-lar, but Benevides decided as a tribute to name it after raymond Burr.

WINES

With the help of the neighbours, John and Jim Pedroncelli, they were up and running within the

first seven years. Today, they have the help of winemaker Phyllis zouzounis. She believes in the grapes in dry Creek Valley, and because all of the wine they sell comes from their own vineyards they can control all aspects of production from the vineyard to the bottle.

You have to find a happy medi-um all the way through, she says.

The raymond Burr Vineyard produces strikingly typical wines and i taste the results of the 2010 Chardonnay which is robert Be-nevides personal favourite. The wine is fermented in casks and has also undergone malolactic fer-mentation. it is stored on French oak for 11 months.

of the red wines, the Cabernets

are very appealing: Cabernet Franc, with its typical spice and hints of cedar and a little green pepper; Quartet, a wine where Ca-bernet Sauvignon balances with Cabernet Franc, Petite Verdot and Malbec. The wine has spent nearly two years resting in american oak.

Cabernet Sauvignon - this grape has the starring role! This wine demonstrates a fine blend of Bor-deaux and California, and has spent 22 months in oak barrels. Cabernet Sauvignon was ray-mond Burrs favourite variety and many who knew him feel that the wine is reminiscent of him. it has both muscle and power, but also a lot of warmth and softness. Just like his legendary character Perry Mason.

THE ENTRANCE TO THE WINERY

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Moderna bubblor frn ett klassiskt vinhusBoschendal r en av de ldsta vinproducenterna i Sydafrika med anor sedan 1685. De magnifika, naturskna gorna strcker sig frn den pittoreska Groot Drakenstein Valley, alldeles vid porten till Franschhoek, till sluttningarna av Simonsberg Mountain. Boschendal Brut r gjord p druvorna Pinot Noir och Chardonnay. Vinet har ftt sina bubblor genom en andra jsning p butelj, s kallad mthod classique, och har legat p jst-fllningen i 24 mnader. Smaken r torr och frisk med eleganta mineraltoner och inslag av rda pplen och citrus.

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unmistakable rioja classics passion for

diversity WordS: Johan FranCo CereCeda PhoTo: BodegaS BilBanaS

It has taken ten years for Rioja to regain the market, but now the classic wine district faces new challenges, particularly when it comes to white wine.

>>>

in recent decades rioja has un-dergone an impressive transfor-mation after being declared dead as a door nail by the Swedes over-night. Criticism of the wines was not gracious; they were harsh,

oxidized and tasted like the water youd cooked lobster in. it was the same wine that only months be-fore had been full of acclaim.

now all that is history and rioja has found itself, albeit reluctantly.

during the 1990s it became quite clear that many of the regions winemakers wanted to produce a more modern fruit-driven wine, and move away from the tradition of wine maturing for long periods

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in oak barrels. at the same time they wanted to keep the originality in their wine, their fingerprint, so to speak.

diega Pinilla, oenologist with the classic Bodegas Bilbainas, belongs to a younger generation of win-emakers who are forward-thinking and comfortable with diversity.

Bodegas Bilbainas has always cre-ated great wines from rioja, in many different styles. our main brand, the Via Pomal, has existed for more than a 100 years. it is a classic that has maintained the ele-gance of a typical rioja wine but at the same time has become slightly fruitier in recent years.

But, he continues, We also man-ufacture more modern wines with shorter aging periods in the barrel and with far more concentrated fruity characteristics. other brands such as la Vicalanda have a distinct power and is a more intense wine.

he says that in all of their house wines they try to showcase the per-sonality of the Tempranillo grape and its origin which is in the heart of rioja alta. There are wineries that are affected by their proximity to the atlantic ocean with meager, but mineral-rich soils, that provide balanced wines. and of course the wines are also influenced by the tradition found in rioja, with eve-rything that maturing in barrels means.

DO YOu THINk YOu cAN DIVIDE THE RIOJA WINES IN TWO STYLES, THE MODERN AND THE cLASSIc STYLE?

i think we could easily have done this about this about 220 years ago. Today, the modern wines have

in a way revolutionised the entire district during the 1990s, and are considered more as classic wines. Meanwhile, the classic, traditional wines have changed a little in char-acter and are moving more towards the contemporary style.

diego Pinilla takes Via Pomal 2008 as an example. he explains that it is drinking well today, but it

would have been considered almost avant-garde 20 years ago.

Today it is, he says, to be re-garded rather as a wine that shows the complexity of the area with its elegance, its tradition, its expres-siveness and with the rounded fin-ish that characterises a wine from rioja.

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HOW DO YOu THINk RIOJA HAS EVOLVED OVER THE PAST TEN YEARS?

i think rioja managed to recover quite well after several other dis-tricts have also shown what they can go for. These wines have proven to be very competitive in many ar-eas, and not least, they have proved very consumable while at the same time they have maintained their own original expressiveness.

What is important today for rioja is to rub out the distinction be-tween the modern and the classic, and make a well-balanced wine that has both characteristics but re-tains its typical original authentic-ity. here he seems to be in accord with several other producers.

We have to work harder in the vineyard and respect the fruit from the vines. Furthermore, we have shown that the latest technologies suit us very well indeed.

in recent years we have seen the gradual appearance of more inter-esting single variety wines from rioja. Sure, single grape wines like the Tempranillo have existed for some time, but now the varieties are called graciano and Mazuela instead.

im sure there will be additional wines made from this grape, while at the same time we have to accept that the Tempranillo and garna-cha are undoubtedly the largest and most widely cultivated grapes in this district. Single variety wines are exciting not least because they provide the consumer with an un-derstanding of what the different grape varieties can provide, espe-cially in a grape blend.

For some time the Bodegas Bilbai-na has been making a single variety wine from graciano, from a vine-yard in haro.

Being able to make a one grape wine from this variety has helped me a lot as an oenologist. i have a better understanding of it, and it has also inspired me to reflect a lit-tle more on the traditional grapes that are found in rioja, and not least how the traditional blended wines from rioja could be even better.

diega Pinilla says that in recent vintages of the propertys grand reserve they have added between 8 and 10 percent graciano. it gives the wines a distinct structure, bet-ter acidity and the option of an even longer storage time.

how will it be with the green grapes? is rioja really able to pro-duce great white wines?

undeniably! he says. White wine has been neglected in rioja for a very long time. its reputation has fallen away, while at the same time i still believe quite simply that

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>>>

many of the bodegas made bad de-cisions.

Bodegas Bilbainas for example, has a long history of making really good white wine which dates back to 1910. Today the winery still produces a Cava, royal Carlton, and a white wine from the Viura and Malvasa grapes which is fer-mented in the barrel.

Thereve been so many produc-ers who viewed the white wine as a second class wine and havent both-ered working with it.

at the same time, he believes that rioja has several interesting loca-tions for the cultivation of grapes

for white wine. areas that are cli-matically cool partly because they are situated at high altitudes - these areas are ideal for the growing of quality-orientated white wine grapes.

Viura, which is the most widely grown green grape variety in rioja, enables wine-makers to produce a well-balanced white wine with a real dose of freshness and elegance. Moreover, it is a grape that ben-efits from being on lees and oak. and if they also add Malvasa and garnacha Blanca, or the recently discovered Tempranillo Blanco, the white wine-makers will be able in-fuse even more complexity into the

white wines.

But now that they are allowed the Verdejo, Chardonnay and Sauvi-gnon Blanc varieties they may start to produce wines that will find a market for themselves.

how have the rioja producers re-acted to the fact that they are now allowed to grow several white grape varieties ?

diego Pinilla is convinced that many appreciate the initiative, which is partially initiated by the districts Wine Council and the regulatory Council. But he also in-dicates that rioja has always been a white wine area. it is true that the

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white wine has lost status and that more and more consumers have flocked to the red wine made from Tempranillo.

however, i think this trend will now be broken. We now have ex-cellent conditions and many bo-degas are ready to show where to place the white wine cabinet.

Finally, do you think rioja will continue to belong to the cream of the worlds leading wine regions?

Without a doubt. rioja is a district that produces its own style of wines with a clear origin and with its very own personality. at the same time it is the most important that the district is dynamic, particularly in the market place.

Footnote. Since 2007 they are al-lowed to cultivate the green grape varieties of Tempranillo Blanco, Maturana Blanca, Turrunts, Ver-dejo, Sauvignon Blanc and Char-donnay. red wine varieties also allowed are Maturana Parda and Tinta, and Mona Solidification the rioja.

The original grape varieties of the region were: Tempranillo, garna-cha, Mazuelo and graciano, all black. The greens are Viura, garna-cha Blanca and Malvasa riojana.

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Florence has become a masterpiece richer. A few miles south of the city centre, right in the heart of Chianto Classico, is Antinoris new production facility, The Chianti Classico Cellars, which is dynamited into the countryside. Dynamited is perhaps the wrong choice of word; nestling would be more apt. Nestling in the undulating Tuscan landscape with soft, beautiful lines of predominantly iron and wood, and large plate glass windows.

>>>

an architectural masterpiece

WordS: oVe CaneMYr PhoTo: anne-Marie CaneMYr text britt karlsson foto per karlsson, bkwine.com

GUIDO VANNUCHI

www.bkwine.com

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guido Vannucchi is there to meet us and guides us down a dizzy-ing spiral staircase, down below ground where the bus into Flor-ence has its own bus stop. Just see-ing it brings to mind the set of a James Bond movie!

its the future, the history and tradition - all of them together - which has created this organic ar-chitecture that we now see before us, says guido .

guido tells us that the project started in 2005 and what we see now is the result of collaboration between the construction com-pany hydea and the architects archea associati. From the begin-ning to the end of the project they were very careful in choosing nat-ural materials from Tuscany, such as rust-treated iron from Corte, terracotta from impuneta, rock from the site, as well as minerals

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such as chromium, copper, nickel and iron. They wanted to create a structure that would stand firmly rooted in the natural environment

and the landscape.

everything in this building hous-es the knowledge of centuries or winemaking. antinori winemak-ing was started by rinuccio anti-nori back in 1180. The echoes of history are tangible everywhere, in the expertise and experience of 26 generations working with wine production in Chianti Classico. one might expect that it was hard for them to part with the historical winery, centrally situated in Flor-ence, but that is not the case now that this amazing, natural edifice is in place. and Tuscany has been en-riched with this new architectural masterpiece.

The incumbent antinori of Marchesi antinori s.r.l. is the one who made the decision to build this temple to wine in the gently roll-

>>>

ing Tuscan soil. it took some time to accomplish and a lot still needs to be done, but with hindsight it seems that five years is not a par-ticularly long time in the context of the rich history of this winery.

The cost of construction of this new attraction came to 170 mil-lion euros. a huge figure but an investment in the antinori familys

future, explains guido.

The inauguration of Chianti Clas-sico Cellars took place in october 2012, adds guido. The whole facility is unique in italy and built from local materials and with max-imum respect for nature and the Tuscan countryside.

By using the free fall of the grape,

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or to be more accurate the gravi-tation principle, energy is saved and the grapes retain their qual-ity. all sorting is done by hand to ensure optimum quality. The wine becomes more balanced, more elegant and with softer tannins. The temperature in the cellars is a constant 20C without any re-frigeration needed which is a huge energy saving.

The grapes grown here are mainly Sangiovese and other historically cultivated varieties from Chianti Classico as such Canaiolo, Cili-

egiolo, Colorino, Malvasia nera, Mammolo, and a small percentage of Cabernet Sauvignon and Cab-ernet Franc.

To further tap into the Tuscan food and wine tradition, a restau-rant, which is open to the pub-lic, has been built in the entrance hall. it is named after the antinori ancestor himself - The rinuccio 1184. This alone is worth a story in itself and the best experience you can get, of course, is by mak-ing a friendly visit here.

read more about it all at www.antinori.it

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when the vineyards expression leaves

an impression

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We are in Italy, specifically in Montalcino. Here at Tenute Silvio Nardi we meet Emilia Nardi company president since 1985. We will return shortly to the history of this very excit-ing producer of red wines but first I asked Emilia about the philosophy behind her wines.

We must focus on the elegance and structure of our wines. To ful-fill the objectives of wine produc-tion you have to respect the earth. i want the wines to express the essence of each one of our vine-yards here in this unique part of Tuscany known as Montalcino.

HERES A bRIEF HISTORY OF TENuTE SILVIO NARDI :

The property was purchased in 1950 by Silvio nardi, the father of the current president emilia of the Casale del Bosco estate in Montalcino. he had a great pas-sion for wine making; in fact, the family has been running the nardi company since 1895.

The nardi Company, was, and still is a major construction com-pany operating successfully for the farming industries throughout italy. The companys headquarters are in umbria.

1958 before the Brunello Con-sortium existed and Montalcino was just a small unknown village, they produced the first bottle of

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Brunello in Casale del Bosco. To-day we know that Silvio nardi was the first non-resident outsider to invest in the Montalcino area.

in 1962 he bought the Mana Chi-ara estate with its 40 hectare vine-yard near Castel dell abate about 30kms from Casale del Bosco. To-day, Mana Chiara is the name of Brunellos very precious Cru .

1967 Silvia nardi - founder of Brunel-lo di Montalcino Consortium.

1970 Bibbiano estate amalgamat-

ed with Mana Chiara and the Ca-sale del Bosco estate. The symbol of which is still the beautiful me-dieval castle from the 1100s.

in 1985 emilia nardi, Silvios daughter, joined the company and in 1990 she took over the chair-manship. along with her broth-ers, she decided to change the pro-duction process itself and simul-taneously change the companys direction. The vineyards and the cellar are undergoing a process of change that is based upon research

findings without compromising its traditions.

Tenute Silvio nardi currently consists of 36 wineries in a beauti-ful and unspoilt undulating coun-tryside situated at altitudes of be-tween 140 meters and 480 meters above sea level.

Sangiovese belongs to the tradi-tion here and has been planted in 72 of the total 80 hectares. The other 8 consists of the traditional Colorino grape, and Merlot, Syr-ah and Petit Verdot.

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The average age of the vines is now about 20 years old and with the new plantings in 1997 great em-phasis was placed on the correct grapes in combination with the right terroir to produce exactly the right expression of the varieties.

More specifically, the oldest vine-yards have a density of about 2000 vines per hectare, while the new vineyard has been planted at 5200 vines per hectare.

The soil consists of a mixture of

clay, sand and limestone. at Mana Chiara the soil is over clay and bot-tom sludge that has hints of lime and sand and is rich in quartz. This in turn allows the vineyard to leave an impression on the wine.

exports account for 80% of pro-duction while domestic consump-tion is nowadays around 20%. Pre-viously almost all of the production was consumed in italy.

read more at www.tenutenardi.com

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Alkohol rberoendeframkallande

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Olivier leflaive is a relatively small producer of excellent Puligny-Montrachet wines. You may be aware that Burgundy accounts for only five percent of Frances total wine production.

>>>

The olivier leflaive winery was founded in 1984 in Burgundy. ol-ivier is originally from domaine leflaive, a large family estate run by anne-Claude leflaive .

along with his uncle and brother, olivier started up his own wine company, a so-called negoc com-pany, which chose to focus pri-marily on white wines. 85 per-cent of all production focuses on

white wine, with a concentration on the Cte de Beaune and Cte Chalonnaise. Minerality, terroir and viticulture means everything to the olivier wine style and it is something theyve done very well, especially with the whites.

Their annual production is ap-proximately 700,000 bottles. Frank grux is their winemaker, though olivier, who is now a hap-

py retiree, still goes to work every day to keep an eye on the busi-ness. he has no need to worry; the company is in good hands and is expanding slowly but steadily each year. Today the company owns a total of 17 acres of land and in-tends to keep on growing. This is currently not sufficient for their requirements, so the company buys fruit from reliable growers to boost their own production.

masterly white wines from olivier

leflaive BY SoPhia ander

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Today olivier leflaive is amongst the top producers in Burgundy. here is a selection of the wineries offerings.

RED WINES

bourgogne Rouge cuve Margot 2011.a juicy burgundy with good acid-ity and flavours of cherries, rasp-berries and strawberries.cote de beaune Villages 2009. a tight and delicious fruity red pinot with sprightly acidity and the lure of cranberries and straw-berries.Volnay 2010.an elegant and silky Volnay, it has a softly feminine and com-plex style. healthy hints of cherry, cranberry and minerals.Pommard 2010.a wonderfully full-bodied wine, which is tight, spicy and fresh with hints of red berries.

WHITE WINES

bourgogne blanc Les Stilles 2011.

a mineral-driven, crisp chardon-nay with hints of nuts and stone fruit. Creamy and well-balanced.Rully 1er cru Vauvry 2010.Fresh and creamy with hints of yellow plum, roasted nuts and a lovely oak flavour. a great price for a really well-made white Bur-gundy. about 200 Swedish kro-nor. (ca 20 euro)Saint-Aubin Premier cru charmois 2010a complex but smooth wine. Full-bodied and rich with hints of roasted nuts, yellow stone fruit and a clean minerality. Meursault 2009 (rgng 2010 vntas slpps under vintern 2013

despite being a warm vintage, this has a fine acidity and freshness. The wine is complex and rich with hints of newly churned butter, a little smoke and roasted nuts.

The 2010 vintage offers a bit more elegance and a cooler, fresher style.chassagne-Montrachet 2010an extremely complex and full-bodied wine, with many layers. Freshly churned butter, nuts, yel-low plums, minerals and a lovely acidity. a great wine with good length.Puligny-Montrachet 2010Tight and powerful, theres even a hint of tannins. rich and big with traits of citrus peel and butter.Puligny-Montrachet Premier cru Pucelles 2010deep and tight with some spicy tones. Still a young wine that will benefit from storing, or decanting a few hours before serving.batard-Montrachet Grand cru 2010an intense aroma and flavour. Complex, massive with hints of yellow stone fruit and lots of min-erals. chevalier-Montrachet Grand cru 2010Fresh, crisp and tight. Young, but there are promising features of lemon, grapefruit, some roasted nuts and butter. a wine to hide and forget in the cellar.

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http://systembolaget.se/12601

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http://www.peterthustrup.com

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The hunting season is in full swing now and theres nothing more inspiring than finding the right wine to pair with the game. Food and wine go so well together and the hunt takes on a new dimension when considering suitable wines to go with the prey. It is just as exciting regardless of where I am - Sweden, Scotland or maybe down in southern Africa.

good game & fine wine!

WordS: ChriSToPher JarnVall PhoTo: anne-Marie CaneMYr

What would you expect to be served at a hunt dinner in Scan-dinavia?

i would start with a glass of Swed-ish vodka - Purity Vodka - and a little russian caviar. Mmm, they complement each other perfectly! as a small aperitif! The vodka is produced at an old castle in Sca-

nia (ellinge Slott Skne).

Then you have to see whats be-ing served as an appetizer. Shell-fish perhaps, or salmon? Chilean Cono Sur Chardonnay 2012 is full-bodied and quite dry, and would be an excellent marriage. im not a fisherman but i ap-preciate fried salmon and i love

Chardonnay wines from the new World - ill take it! available at the State owned off-licence chain Systembolaget for 90 SeK or 10.

THE MAIN cOuRSE?

at this time of the year in au-tumn, there is so much to choose

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from - elk, deer, wild pig, duck, grouse, or maybe even reindeer ?

Yes, if its all about fowl - grouse or pheasant - i would choose an american Pinot noir - Calera Central Coast 2011 from Califor-nia. at 219 SeK/25 it is quite af-fordable and would enhance a fine meal.

You can never go wrong match-ing a rhone wine with game. a beautiful Clos de l oratoire Popes of Chteauneuf du Pape 2011 goes well with a lot of the heavier meats. one could enjoy it with well-prepared birds such as grouse, duck or pheasant, but

equally as well with elk, deer and wild boar. it is also excellent if you want to lay it down for a few years. These wines are not the cheapest - 299 SeK/34 at the Systembolaget - but on the other hand a first-class accompaniment for a wild game meal.

however i choose to serve the deer i bring back from the hunt, i would select an australian Bin 2 from 2011. it may well be that you want to leave it untouched for a couple more years, but when its ready it melts in your mouth right along with venison, and is prob-ably close to perfect!

Something else you could prepare is reindeer . in norway it is pos-sible to hunt wild reindeer and if you are lucky enough to do so you can try the Trivento golden re-serve Malbec 2011. Mellow and nice and clearly affordable at 119 SeK/14 from the Systembolaget chain.

To round off the dinner i would tuck into a piece of blue cheese - not too strong - and take a little heering Coffee liqueur. Yes, in-deed!

really good! let your taste buds run wild!

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new technology gives the vines

precision irrigation FoTo: anne-Marie CaneMYr

It might all seem quite simple and in fact thats what it is. Nowadays with modern RFID technology (radio frequency identification) you can solve the problems of getting moisture into the soil at the level you want it. For example, when planting new vineyards, by means of special sensors you can measure the level of moisture in the soil for the first 3 years.

The sensors measure not only the rh (relative humidity) but also the temperature; the right combi-nation of these offers an enormous advantage during the growing sea-son.

along with the probes for meas-uring these parameters, there is a control program, a website, a data-base, tracking and applications for your smartphone or Pda all of which help in monitoring condi-tions in the vineyards and making the right decisions regarding irri-gation.

There are two way of achieving this. one stores the data from the sensors locally, which is then

read by wireless and gives the user an automatic notification of where and when water needs to be applied. all this information is stored on a central database on a web server.

The second option involves whole rows, individual vines or entire vineyards using a gPS (gPrS) program automatically irrigating when needed. This saves time, wa-ter, energy and human resources.

Since water is one of our most im-portant and precious natural re-sources, by using new technology we help to lessen the impact on our environment.

For more information: Gunnar Ivansson; gunnar.i@tempelectio.se+ 46 703 32 84 70. Gunnar Selanius: gunnar.s@tempelectio.se +46 731 50 77 76.

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small producers are making great wines

The town of Montepulciano is strategically located high on a mountain overlooking the Chi-ana Valley and lake Trasimena in southeastern Tuscany. Its history can be traced back to the Etruscan period 300-400 BC, but it in medieval times, as the city grew, it took on its present appearance. Florence and Siena fought long for control of Montepulciano but in the 1500s it was Florence that eventually won the battle. Most of the buildings date from the late Mid-dle Ages and the Renaissance. Narrow streets and alleyways are clustered around the city that rises above the crowd in a region where almost everything is a site worth seeing.

Wine has been produced in this area since way back in time. The earliest document to be found that mentions vineyards is from the year 789ad. The poet Franc-esco redi wrote in his 1685 work Bacchus in Tuscany of the wine from Montepulciano as the king

of wines. When the designat-ed doCg (denominazione di origine Controllata e garantita) was introduced in 1980 Vino no-bile di Montepulciano was the first wine to be protected by these rules.

The story of le Bertille began in 1971 when a young lawyer from rome, named Saverino roberto, came looking round Montepul-ciano for a summer residence for his family. during the weekends he and his family wanted to get away from the big city and the

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bad air in rome. They chose Tus-cany where the family has its roots. There was a small vineyard attached to the house they bought, and as each year passed their interest in winemaking grew. Saverinos eld-est daughter olimpia was bitten by the wine-making bug and after completing her studies in law, she chose to move back to the farm in Montepulciano. She began making her own wine, something she had dreamed of doing for a long time. and the results are there for all to see, in the shape of a series of inter-national awards.

le Bertille is located about 3 km from Montepulciano and today consists of three vineyards, Podere le Bertille, Podere Casella and Po-dere San Pietro. The vineyards cov-er approximately 15 acres and on the rest of the property there is an artificial lake which collects of rain-water. There are also 2 hectares of olive groves, an orchard, a wine cel-lar and an historic old farmhouse called San gallo, which has under-gone careful renovation.

it is this renovation which has al-lowed the family to branch into agriturismo. agriturismo San gal-lo offers 6 holiday apartments, with each having a kitchenette, living room, bedroom and bathroom. The renovation of the house as achieved with sensitivity to retain its Tuscan character both inside and outside. From the courtyard you have a fantastic view over the rolling Tuscan countryside and the town of Montepulciano. guests may use a large private pool in the olive grove next to the house.

For more information pleas go to: www.lebertille.com

www.lebertille.com

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fine wine tasting 2013For the second year in succession Fine Wine has arranged a Fine Wine tasting. Previously this event was held at the Royal Fort on the outskirts of the city, but will now take place down-town, just a stones throw from the Royal palace in the park known as the Kings Garden.

The Stockholm showroom was filled to overflowing and the num-ber of visitors increased compared to last year. Both visitors and ex-hibitors were impressed with the high standard of wines available for tasting. We are already look-ing forward to next years Fine Wine Tasting.

here is a review of what was on show and who this years exhibi-tors were, particularly for those who are themselves interested in browsing through this years Fine Wine & Spirits news.

>>>

One needs an invitation to participate

in the Fine Wine Tasting so if you are

active in the wine & spirits industry

and wish to attend Fine Wine Tasting

2014, please send your name and

mailing address to . Ove.canemyr@

trendsetter.se. but do it now if youd

like to secure an invitation.

mailto:ove.canemyr@trendsetter.semailto:ove.canemyr@trendsetter.se

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brAVin AbArt nr Produkt Producent SB/BS Pris Les Cailloux Blanc Andr Brunel Privatimport 79121 Les Cailloux Chteauneuf-du-Pape Andr Brunel SB 299 Cuve Centenaire Andr Brunel Privatimport 77916 Esprit de Giraud Brut Champagne Henri Giraud BS 32977633 Hommage Franois Hmart Champagne Henri Giraud BS 43977635 Code Noir Champagne Henri Giraud BS 76977794 Ft de Chene MV Champagne Henri Giraud BS 89977637 Cuve Naturelle Extra Brut (eko) Champagne Jeeper BS 39974772 Malbec El Porvenir de Cafayate BS 22072930 Chteau de Landiras Blanc Vignoble Michel Plissie BS 13874021 Chteau de Landiras Rouge Vignoble Michel Plissie BS 14679440 Kraste brder Vignoble Michel Plissie BS 139

cONcEALED WINES Art nr Produkt Producent SB/BS/PRIV Pris(kons)2104-01 Bourgogne Ctes dAuxerre P-L & J-F Bersan SB Fasta 1492289-01 Ctes du Jura Pinot Noir, Fruitire Vinicole d Arbois SB Fasta 992292-01 Caveau des Jacobins Chardonnay Fruitire Vinicole d Arbois SB Fasta 892756-01 Pouilly-Fuiss Georges Burrier B Fasta 1753040-01 Tenuta Vignega Valpolicella Ripasso Az Agr Bettili Cristiana SB Fasta 993057-01 Chteau Morillon, Chteau Morillon B Fasta 893097-01 Brunello di Montalcino Fattoi SB Fasta 1993156-01 DMZ Concerto DeMorgenzon SB Fasta 1195384-01 Eole et Bacchus Rault Jean Christophe SB Fasta 1495602-01 Saint-Vran Rserve Joseph Deshaires SB Fasta 1192662-01 Alliance Chateau Malavielle B Fasta 115

cONcHA Y TORO SVENSkA AbArt nr Produkt Producent SB/BS/Priv Pris 75586 Don Melchor 2008 Concha y Toro BS 449 86514 Don Melchor 2009 Concha y Toro BS 599 72420 Eolo Malbec 2007 Trivento BS 399 79384 Ge 2008 Emiliana Organic Vineyards BS 369 73373 McNab 2009 Bonterra BS 299 79385 Coyam 2010 Emiliana Organic Vineyards BS 179 75617 Marques de Casa Concha Syrah 2008 Concha y Toro BS 169 75618 Marques de Casa Concha Chardonnay 2008 Concha y Toro BS 169 16536 Barrel Select Pinot Noir 2008 Fetzer BS 149 22620 Zinfandel 2010 Bonterra SB 139 6710 Cabernet Sauvignon 2009 Bonterra SB 139 16632 Chardonnay 2011 Bonterra SB 135 2127 Novas Winemakers Selection Syrah Mourvedre 2010 Emiliana Organic Vineyards BS 134 6425 Barrel Select Zinfandel Fetzer SB 129 75365 Novas Winemakers Selection Chard, Mars, Viogn Emiliana Organic Vineyards BS 119 72970 Golden Reserve Malbec 2011 Trivento BS 119

GRYTHYTTANS WHISkYArt nr Produkt Producent SB/BS/Priv Pris(kons)77698 Champagne Esterlin Exclusif Brut Esterlin BS 387 kr77722 Champagne Esterlin Ros Esterlin BS 423 kr77699 Champagne Esterlin Blanc de Blancs Chardonnay Brut Esterlin BS 435 kr77723 Champagne Esterlin Clo Esterlin BS 596 kr77724 Champagne Esterlin Clo Ros, Esterlin BS 774 kr

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fine wine tasting 2013

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HANDPIckEDArt nr Produkt Producent SB/BS/Priv Pris(Kons)79839 Greywacke Sauvignon Blanc 2012 Greywacke Vineyards BS 149kr79840 Greywacke Wild Sauvignon Blanc 2012 Greywacke Vineyards BS 199kr79026 Pecchenino Sir DJermu Doicetto 2009 Pecchenino BS 174kr74186 Gagliasso Ciabot Russ Nebbiolo 2011 Azienda Agricola Gagliasso BS 159kr75876 APuddara Etna Bianco DOC 2011 Tenuta di Fessina BS 239kr70815 Erse 2011 Tenuta di Fessina BS 169kr70231 Nittardi Ad Astra 2008 Fattoria Nittardi BS 174kr95870 Nittardi Chianti Classico Riserva 2008 Fattoria Nittardi BS 349kr70232 Nittardi Nectar Dei 2008 Fattoria Nittardi BS 436kr79843 Quinta do Ameal Loureiro 2012 Quinta do Ameal BS 109kr72998 Chocapalha Reserva Branco 2009 Quinta de Chocapalha BS 169kr72587 Chocapalha Reserva 2008 Quinta de Chocapalha BS 219kr79996 Almodi 2011 Altavins Viticultors BS 122kr70579 Ilercavonia 2012 Altavins Viticultors BS 122kr12001 Bouchard Finlayson Galpin Peak Pinot Noir 2011 Bouchard Finlayson Winery TSE 1 nov 239kr70864 Bouchard Finlayson Missionvale Chardonnay 2011 Bouchard Finlayson Winery BS 169kr74597 Balassa Furmint Szent Tams 2009 Balassa Bor Kft. BS 259kr74449 Balassa Hrrslevel Betsek Mzes-mly 2009 Balassa Bor Kft. BS 259kr70852 Birichino Malvasia Bianca 2010 Birichino BS 136kr72539 Birichino Pinot Noir Saint Georges Vineyard 2011 Birichino BS 199kr79837 Clos the Betz 2010 Betz Family Winery BS 439kr79838 Betz Pre de Familie 2010 Betz Family Winery BS 495kr79842 LEcole Chenin Blanc 2012 LEcole No.41 BS 139kr75334 LEcole Merlot Columbia Valley LEcole No.41 BS 189kr73001 LEcole Perigee Estate Seven Hills Vineyard 2008 LEcole No.41 BS 299kr

JANkEWINEGROuPArt nr produkt rgng land Sort Pris7885-01 Blanc de Blanc Extra Brut Premier cru NV Frankrike SB 259:-70782-01 Robert Gustafsson Selected Saint-Emilion 2009 Frankrike SB 169:-76308-01 Villa Righetti Ripasso 2010 Italien BS 119:-15530-01 Fleur du Cap Unfiltered 2010 Sydafrika SB 109:- 7628-01 Pongracz Brut NV Sydafrika SB 109:-77260-01 Pongracz Ros NV Sydafrika BS 139:-83027-01 Stellenzicht Syrah 2003 Sydafrika BS 219:-72045-01 Lasse Stefanz Amarone 2008 Italien SB 219:-

JOHAN LIDbY VINHANDELArt nr Produkt Producent SB/BS/ Pris Priv (kons) 2259 2012 Sancerre Les Pierris Domaine Roger Champault, Loire, Frankrike SB 125 kr 5587 2011 Chablis 1er Cru Monte de Tonnerre Jean-Marc Brocard, Frankrike SB 169 kr70477 2010 Chablis Grand Cru Les Preuses Jean-Marc Brocard, Frankrike BS 589 kr71512 2010 Pouilly Fuiss Tte de Cru Chateau Fuiss, Bourgogne, Frankrike SB 199 kr75515 2009 Meursault Olivier Leflaive, Bourgogne, Frankrike SB 349 kr5822 2012 Eins, Zwei, Dry Rheingau Riesling Trocken Weingut Leitz, Rheingau, Tyskland SB 99 kr70626 2012 Magic Mountain Riesling Trocken Weingut Leitz, Rheingau, Tyskland BS 149 kr79223 2011 Berg Kaisersteinfels Terrassen Riesling Trocken Weingut Leitz, Rheingau, Tyskland BS 329 kr73040 2010 Saint Joseph Rouge Domaine Pierre Gonon, Rhne, Frankrike SB 259 kr74048 2010 Gigondas Cuve Tradition Domaine Santa Duc BS 234 kr 79233 2010 Rosso di Montalcino Casanova di Neri, Toskana, Italien BS 219 kr79234 2008 Brunello di Montalcino Casanova di Neri, Toskana, Italien SB 389 kr87282 2011 Calera Central Coast Pinot Noir Calera Wines, Kalifornien, USA SB 219kr 28002 2010 Amarone Selezione Antonio Castagnedi Tenuta SantAntonio, Veneto, Italien SB 249 kr

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PRSTGRDENS VINHANDELArt nr Vin r Producent SB/BS/PI Pris (kons Sta viner PE-SAB0901 Clos Haut-Peyraguey, Sauternes 1:er Cru 2009 Clos Haut-Peyraguey PI 350 (375 ml)PE-SAB0902 Chteau Haut-Bommes, Sauternes 2009 Clos Haut-Peyraguey PI 185 (375 ml)

Vita viner BA-ALSB1002 Alsace Pinot Gris 2010 Domaine Laurent Barth PI 189BA-ALSB1103 Alsace Riesling 2011 Domaine Laurent Barth PI 164BS-CHB1001 Chablis Vielles Vignes 2010 Maison Jean Claude Bessin PI 1857231701 Sancerre Blanc 2012 Domaine Delaporte BS 16450128401 Terres-Dores, Beaujolais Blanc Classic 2011 Domaine Terres-Dores, Jean-Paul Brun BS 134TH-PFB1101 Pouilly-Fuiss 2011 Domaine Thibert Pre et Fils PI 189Rda viner GR-HCNR1001Bourgogne Hautes Ctes de Nuit 2010 Domaine Michel Gros PI 1989559801 Vosne Romane 1er Cru Clos des Ras Monopole 2010 Domaine Michel Gros SB 750GR-VRR0101 Vosne Romane 1er Cru Clos des Ras Monopole 2001 Domaine Michel Gros PI 774HE-CHAR0701Gevrey-Chambertin 1er Cru, La Perrire 2007 Domaine Heresztyn PI 52450134801 Ctes du Rhone Rhone by Roger Sabon 2011 Domaine Roger Sabon BS 120SA-CH11CR Chateauneuf du Pape Reserve Domaine Roger Sabon 7116401 Terres-Dores, Cte de Brouilly 2011 Domaine Terres-Dores BS 148 Jean-Paul Brun 9545801 Terres-Dores, Fleurie 2011 Domaine Terres-Dores SB 179 Jean-Paul Brun PETER F HEERINGArt nr Produkt Producent SB/BS/Priv Pris(kons)77688 Heering Cherry Liqueur Peter F Heering 70cl BS 219:-85531 Heering Coffe Liqueur Peter F Heering 50 cl BS 199:-Ost och Heering Coffee Sour p plats

PuRITY VODkAArt nr Produkt Producent SB/BS/Priv Pris(kons)86519 Purity Vodka Purity Vodka, Eslv 70 cl BS 480:-

SIGVAArt nr Namn Producent Sortiment Pris (kons)2300 Villa Antinori Antinori FS 139:-74339 Marchesi Antinori Antinori BS 179:-70662 Il Bruciato Antinori BS 201:-32152 Tignanello Antinori S 529:-70041 Guado al Tasso Antinori BS 677:-92144 Cervaro della Sala Antinori TSE (Okt) 349:-3577 Saint Clair Pioneer Block 3 Sauvignon BlancSaint Clair FS 139:-95827 Saint Clair Pioneer Block 10 Chardonnay Saint Clair TSE (Nov) 139:-95827 Saint Clair Pioneer Block 14 Pinot Noir Saint Clair TSE (Nov) 149:-96088 Cedro do Noval Quinta do Noval TSE (Okt) 149:-12601 Conde de Valdemar Gran Reserva Martinez Bujanda FS 119:-99142 Josef Chromy Chardonnay Josef Chromy TSE (Okt) 159:-92050 Josef Chromy Pinot Noir Josef Chromy TSE (Okt) 159:- 92172 La Celia Heritage Malbec Finca La Celia TSE (Nov) 229:-97137 Optima Anthonij Rupert TSE (Dec) 269:-72483 Domaine des Entrefaux Crozes-Hermitage Domaine des Entrefaux BS 167:- 2861 Domaine Habrard Crozes-Hermitage Domaine Habrard FS 116:- 2836 Domaine du Pesquier Domaine du Pesquier FS 145:- 2262 La Bastide Blanche Earl Bronzo BS 139:- 75712 Domaine Bousquet Malbec Grande Reserve Domaine Bousquet BS 149:- 79814 Domaine Bousquet Malbec Dulce Natural (500 ml) Domaine Bousquet BS 124:- 2291 Le Hurlevent Chteauneuf-du-Pape Vinobles Mayard FS 159:-

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SPENDRuPS VIN AbArt nr Produkt Producent Distr Pris16554 Trapiche Malbec Oak Cask Bodegas Trapiche SB 79 kr16381 Peter Lehmann The Barossa Shiraz Peter Lehmann SB 119 kr6406 Tahbilk Marsanne Tahbilk SB 89 kr87157 Peter Lehmann Stonewell Shiraz Peter Lehmann BS 402 kr2301 The Tower Chardonnay Viognier Tahbilk SB 99 kr2159 The Tower Shiraz Tahbilk SB 99 kr6522 Cono Sur Single Vineyard Chardonnay Via Cono Sur SB 90 kr6586 Cono Sur Cabernet Sauvignon Carmenere (eko) Via Cono Sur SB 89 kr6600 Cono Sur Chardonnay (eko) Via Cono Sur SB 79 kr2214 Lirac Les Chenaies Antoine Ogier SB 99 kr2931 Collines de Rocalinand Ogier SB 109 kr2406 Notre Dame de Cousig Ventoux (eko) Notre Dame se Cousig SB 70 kr2866 Hritage Ctes du Rhone Blanc Ogier SB 89 kr73963 Clos de LOratoire des Papes Ogier BS 299 kr3023 Cantina Zaccagnini Dal Tralcetto Ciccio Zaccagnini SB 99 kr6282 Taurasi Feudi di San Gregorio SB 150 kr95477 Il Bosco Syrah Tenimenti Luigi dAlessandro TST 359 kr2742 Albanta Alvario Viedos Vilachn SB 95 kr2729 Coto Real Reserva El Coto de Rioja SB 119 kr7889 Boschendal Brut Chardonnay Pinot Noir Boschendal Estate SB 98 kr6723 Louis M Martini Napa Valley Cabernet Sauvignon Louis M Martini Winery SB 199 kr6420 Apothic Red Gallo SB 79 kr95513 Bianco del Borgo Tenimenti Luigi dAlessandro TST 99 kr

TWE GLObALArt nr Produkt Producent SB/BS/Priv Pris(kons)72186 2011 Founders Estate Chardonnay Beringer BS 99:-72535 2009 Founders Estate Cabernet Sauvignon Beringer BS 99:-74195 2011 Napa Valley Chardonnay Beringer BS 169:-79038 2010 Napa Valley Cabernet Sauvignon Beringer SB 299:-6325 2011 Bin 2 Shiraz Mourvdre Penfolds BS 129:-16320 2010 Bin 28 Kalimna Shiraz Penfolds SB 189:-72935 2010 Bin 51 Eden Valley Riesling Penfolds BS 189:-71058-01 2010 Bin 8 Cabernet Shiraz Penfolds BS fr 1/10 129:-

VINLuSENArt nr Produkt Producent SB/BS/Priv pris72796-01 Muscadet Svre & Maine sur Lie 2012 Domaine de la Vinconnire BS 89,- Sancerre blanc 2012 Dominique et Janine Crochet BS 149,- Pigato Riviera Ligure di Ponente 2011 Punta Crena Priv 135,-2380-01 Rosso di Montepulciano 2011 Le Bertille SB 98,- Vino Nobile di Montepulciano 2007 Le Bertille BS 149,-72910-01 Chianti 2009 Fattoria Poggio Capponi BS 99,-72479-01 Chianti Montespertoli Petriccio 2010 Fattoria Poggio Capponi BS 130,-75330-01 Iperico Valpolicella Classico ekologisk 2010 Valentina Cubi BS 119,-72824-01 Morar Amarone della Valpolicella 2005 Valentina Cubi BS 525,-75544-01 Marqus de Valdueza 2007 Marques de Valdueza BS 199,- Barolo 2007 Aldo Clerico Priv 299,-87152-01 Pineau des Charentes Maxime Trijol BS 195,-

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drinks ideas for christmas and new year

This is the time of the year in the north when it feels comforting to curl up nice and warm in your favorite armchair, perhaps with an open fire crackling in the hearth, a drink in one hand and a good book in the other. Or to meet up with friends and play party games in the living room like charades, always with the drinks trolley close by with everyones favorite tipple. Here are some of the classics and the history behind them. Enjoy.

bLOOD & SAND Blood & Sand got its name from the 1922 film starring Rudolf Valentino as a bullfighter. The earliest reference to the drink is in the savoy Cocktail Book , first published 1930. It also appears in Cocktail Bill Boothbys World Drinks and How to Mix Them , from 1934. These early guides - as well as recent ones, such as Gary Regas The Joy of Mixology - call for making the drink with equal parts scotch, Cherry Heering, sweet vermouth and fresh orange juice.

2cl Cherry Heering2cl Scotch2 cl Sweet Vermouth2 cl fresh orange juice

Shake all ingredients with ice and double strain into a stemmed cocktail glass. Garnish with an orange peel.

THE ORIGINAL SINGAPORE SLINGThe Singapore Sling was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender mr Ngiam Tong Boon. Till today, in the Hotels museum, visitors may view the safe in which Mr Ngiam locked away his precious recipe books, as well as the Sling recipe hastily jotted down on a bar-chit in 1936 by a visitor to the Hotel who asked the waiter for it. Mr Ngiam Tong Boon concocted the very first cocktail to achieve global fame by mixing 30 ml gin, 15 ml Heering Cherry Liqueur, 120 ml pineapple juice, 15 ml lime juice, 7.5 ml Cointreau, 7.5 ml Dom Benedictine, 10 ml Grenadine and a dash of An-gostura Bitters. Shaken not stirred, served on ice in a cocktail glass.

When in Singapore, remember to visit the Raffles Hotel and the Long Bar where the Singa-pore Sling was born - remember to order a freshly made one for the best result!

15 ml Cherry Heering30 ml Gin120 ml pineapple juice15 ml lime juice7,5 ml Cointreau7,5 ml Dom Benedictine10 ml GrenadineA dash of Angostura Bitters

Shake all ingredients with ice and pour into a sling glass. Garnish with a fresh pineapple and a fresh cherry.

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THE cOPENHAGEN Every city of prominence is bound to have its own cocktail. Manhattan is a New York drink, the Bellini is intimately associated with Venice and the abode