Wearing Memories till alla hjärtans dag!?

FullSizeRender 9


Det är sannerligen inte lätt att vara småbarnsförälder! Tiden bara försvinner och jag kan f**n inte hålla någonting i huvudet då mina tankar ständigt blir avbrutna. Men men, de är underbara de små liven och de är ju bara små så kort tid… Nåväl!

NU kära bubbelälskare är de äntligen uppe i shoppen och med en egen sida och närmare titt här på hemsidan, Wearing Memories!

Jag sprang på dem först för några år sedan och bestämde mig för att jag absolut var tvungen att ha en ring, så jag köpte en i silver. Fantastiskt roligt har vi haft jag och ringen. Ni som följer mig på Instagram är ju bekanta med den sedan tidigare. Aldrig tidigare har jag haft ett smycke som väckt så mycket intresse, åh det är ju härligt.

Är du intresserad av ett stycke för din egen del eller möjligen för någon annan? Ta en titt uppe i menyn på Wearing Memories.

Jag vet att Alla Hjärtans Dag närmar sig med stormsteg och är det så att du skulle vilja ha något från shoppen levererat tills dess, så se till att meddela mig SENAST TORSDAG, så jag kan posta det på fredag och du ha det i brevlådan på måndag.




Beeing a security junky or letting go?

Most of us have a steady job. We need it to pay the bills. Life works that way even though it’s boring. Someone owns you 8 hours a day and tells you what to do, when you can have vacation and when to come in extra.

I have always been a security junky, who thought being employed was the only sensible thing to do. But this was until I met Andreas. He has NEVER been employed, but worked more than most people I know. He gave me the push I needed 2009, to follow my passion that later would end up in hundreds of tastings, two books, and a whole new life, and now he has done it again!

To make a long story short, Andreas has given me the confidence to “quit my day job”  (or at least take a leave of absence)  and work in our family’s firm full time. It’s not that I don’t like my job at the big brewery, it’s the commuting that is killing me!

So what will I do exactly you might wonder?

Well… I will blog more, host tastings again (this year’s program is coming up soon on the website), act as an impartial cava consultant, represent and sell Wearing Memories, continue on the new book! AND since none of the above brings any cash to the dinner table, I will also lease myself out to help with other companies bookkeeping, since I have a history in economics and keep our company’s books.

Then we of course have many new ideas for the company, but all in due Corse.

So if you know anyone who needs a part time economic assistant that can also do great tastings at the company’s staff party, give me a ring! J

But for most of you this change will mean that you will get more steady reports on cava here on the blog, and the opportunity to try some cava if you have the possibility to go to Uppsala.

So I hope to see and hear mor from you all on both Instagram, Facebook and on mail, because you know I love the dialog and contact with all of you!

FullSizeRender 8

Why visit an Island that has no wine?

I recently came home from Capo Verde, after two weeks’ vacation. For you who don’t know this place so good I can give you a short overview.

Capo Verde is a group of islands, ten in fact. They are situated outside the African west coast almost on the equator. This makes the weather very stable, around 24-27 C with a slight breeze and sun basically every day. Pretty nice if you like that sort of thing.

The two main tourist islands are Bona Vista and Sal, and we visited the latter. The problem with these two islands is that they are made of sand and they produce NOTHING!! And when I say nothing I mean nothing! The only thing there is on Sal (and I presume it counts for Bona Vista too) is sand, tourists and tuna fish. The beaches are as you can understand wonderful! Sand…

The tuna that you get yourself on the pier in St Maria is straight from the ocean and super cheap (4-5€/kg), so if you can cook that’s super. You can of course get the same tuna at the local restaurants but to be honest, very few know how to cook it, and it is often fried dry.

My biggest problem was not the lack of everything though, but more to the point the lack of wine.  Since Cabo Verde is situated where it is it does not produce good because of the warm climate (it completely lacs acid). The islands that produce wine are mountain islands, but clearly these mountains are not high enough.

So as a self-catering tourist you are completely in the hands of the importers that import EVERYTHING to the island. Except tuna…


I think that Andreas is drinking a cuba libre made from the local spirit “grog” which is basically “moonshine”.

And I find the problem to be this; Most people that come to Sal stay at the “All-inclusive resorts” and these import everything by themselves, while the natives are (mostly) very poor and I don’t think they prioritize to buy wine. So the population for whom there is imported wine is the stores, is the few tourists that cater for themselves and for a selected few natives. This group must be very slim indeed since it is very hard to find anything better than a Portuguese table wine that you can afford, or want to buy. We found one bottle of standard Moët on a shelf for 999 €. That might explain the wine situation.

IMG_0099So the question is why you would choose to freely go to an island for two weeks where there is literally no wine, bubbles, red or white… Well the beaches are fantastic and so is the weather, so they are perfect for getting a good tan and reading a book. If you like surfing and kite-surfing you have probably been on these islands already. And there is always tuna and the local beer Strela!  Will I go back? Yes probably, but then I’ll stay at a hotel.



I’m now Sweden’s official stock list for Wearing memories!

I’m very happy to announce that I am now Swedens official stock list of Wearing memories! Jippiii!

You who follow me on Instagram or Twitter have not missed out on the fact that I collect caps from bottles of cava and other sparkling wines. Since two years back I have been able to wear my collected caps thanks to Wearing Memories wonderful jewelry. So far I have a ring and a bracelet, but soon I will have much more options. And so could you. As soon as my stock arrive from the wonderful land “down under”, I will let you know what I have. In the mean time you can always visit www.weringmemories.com or just check out some of these wonderful pieces below.

89af7a_289613511f0a415fb7b497d9eb07736d 89af7a_899ab64b86bf48dea36d5f2e49f8894cmv2_d_4344_2800_s_4_2 89af7a_79dc60e82ae2441ab7f5569647f55916

Turó D'en Mota

Cava de Paraje – The new elite of cava

I should have written this a while ago but better late than never says the mother of two small children.

In June this year Consejo Regulador del Cava decided on a new classification to help us consumers understand that there is true quality to be found in Cava. Something many Cava lovers (including myself) have been trying to explain to our fellow sparkling drinking friends.
Cava has a big problem in the fact that many people see it as an inexpensive alternative to Champagne. It’s not really a product in itself, but rather something that can act as a replacement when the wallet feels a bit thin. The lovers of Cava of course know better, because we have seen how the small scale producers work and have tried their wonderful sparkling wines. But these cavas get drowned in the massive quantity of cheep bubbles that flood the wine shelves of the world.

Bottles in rimaSome of the problems DO Cava has today;
-It’s not one region, even though 95% of all cava is made where it was once born. That is in Penedés and the Anoia valley. There is actually over 150 places in Spain that are allowed to make sparkling wine and call it cava!
-Nine grape varieties can be used, and not only the local ones traditionally used, but also Chardonnay and Pinot noir. I’m not personally against it, but it does make the “cava profile” very wide and hard to grasp. Some might say “what profile?”.
-Cava has no Grands Crus, Premiers Crus, no sub-regions, no clear system at all actually apart from the three aging categories where “Gran Reserva” is the oldest one. What about cavas aged longer than 30 months??
But to try to make the premium segment of cava clearer the regulatory board has now come up with “Cava de Paraje Calificado”. This basically means cava from one site or place. Not the most simple word to pronounce if your not native… but lets not get hung up on that.

The rules for Paraje:-All the nine varieties are allowed: Xarel-lo, Macabeu, Parellada, Malvasia/Subirat Parent, Chardonay, Garnaxa, Monastrel, Trepat and Pinot noir.
-Maximum yield of 8,000 kg/ha or 48 hl/ha
-36 months ageing in bottle
-Only vintage wines
-Only Brut (or dryer)
-The wine cannot be acidified, and it must have a natural acidity level of 5.5 g/l (measured in tartaric)
BUT a very important rule is that producers can only get cavas qualified for Paraje if they vinify 85% of their own wines. That means that many of the producers will be excluded just because they do not own enough of their own vi
nes. There are so far 24 producers interested in presenting cavas for this new classification, according to the latest news from the regulatory board.

There are a lot of challenges within the DO Cava for sure, but it is really good news that something is happening to make people understand Cava better!