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The Spanish wine day in Stockholm

This Monday I saw a lot of friends at the Spanish wine days in Stockholm. I must say that it is very practical to be able to see so many people at the same time. I got to taste some new interesting things as well and my youngest (3 months now), got to ”enjoy his first wine fair. I think the older one was about the same age when she got to visit her first fair. 😉

sangriaAmong the happy events was that I had the pleasure to see my friend Lotten that works for Freixenet here in Stockholm. She is just the best and I had not seen her for a long time. Between all the catching up I got to taste their new Sangria that is fresh out of the Mia-series made by Gloria Collell. I do make my own sangria normally, but I can really see why this ready-to-drink-sangria is going really well here in sweden, and that it soon will have its own listing at the monopoly. Fresh, fruity and not overly sweet. Of course it is sweet because sangria is suposed to be, but less than I was expecting. There is both a red and a white for 79 SEK if I remember correctly. I only tried the white, that is made from macabeu grapes and juice from both lemon and orange. Really perfect to ad to the picnic basket I’d say!

Gramona was also represented by their wonderful importer, Terrificwines. Anderas is truly passionate about the wines he represents and had a crowd around him constantly. We could catch up a tiny bit at least and I could taste Gramona Imperial 2011, which is the latest vintage that I had not yet tried. No disappointments there. Gramona delivers every time.

I also had the pleasure to see the representative of Castell D’Age, Olivia, that I have long since wanted to meet. So now finally when we go down for cavaTast we will make a visit to the winery, and I promise you a full report. Castell D’Age has really nice caves that are all ecologic which is always a plus.

Last but not least I got once again try the wonderful caves of house Torelló, that has FINALLY come to Sweden thanks to the importer Lancell. Thank you thank you thank you! I can’t say anything else than that I love what they do.

It is not easy going to a fair with a 3 month old baby, but I must say that he was a real champion! But one hour was more than enough before we headed home.
Now I’m preparing him and his sister for all the wonderful wine visits we will do ones we are back in Penedés. If I’m lucky they just might like it and grow up to be winemakers themselves! 😉

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What’s up with the ”mushroom corks”?

I have for a long time thought to share some knowledge that I know that a lot of bubble lovers are puzzling over. What’s up with the corks that looks like mushrooms in the base. You know the one like the picture above that just has not expanded properly.

Many years ago I asked one of my friends in Penedès that works as winemaker for one of the high end producers. This was his explanation.

This mushroom shape is a defect related to the cork quality, known as ”green cork” (direct translation). As you know corks for sparkling wines are usually composed of two different parts: the upper part that is agglomerated cork (grinded natural cork that has been  extruded-pressed and glued with different silicones…), and the part that is in contact with the wine. This second part is made of 1 to 3 natural cork layer-discs. These discs have the desired and typical mechanic performance that you desire when closing a bottle. As you well know when fitting the cork in the bottle, you stretch-press it in order to fit inside the neck, afterwards the material expands itself making the bottle ”hermetic”.
If this natural cork is not extracted from the proper tree sections of the cork-oak, or has not had a minimum time of ”maturation” (time needed for the bark to achieve the desired mechanical properties), then you may have a problem with the closures.
The problem is caused by a fungus in the cork, that makes water penetrate into the cork cells, and this in turn distort the elasticity and the natural ability of this material for recovering its original size after being pressed down the bottleneck.
Sparkling wines with is cork are likely to have a quicker evolution – oxidation of the wine since oxygen gan get into the bottle.

So now you know why, and what to expect of the wine next time you come across a ”mushroom cork”.

Big hugs!
/Anna

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The harvest has begun!

Harvest in our beloved cava country has begun and will go on until way into October. The small roads will be crowded with tractors with their load of boxes filled with grapes and during this time it is always good to take some extra time when driving. You just never know when you will be4 able to overtake them.

Our cave-making friends report that the summer has been very dry, and that the yields are very low. But this does also mean that most of the grapes will be packed with sugars and full of flavours, so nothing is ever just bad or good.

It will b3e very exciting indeed to see how the base wines has come along when we come down to visit in October.

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We are running very low on cava…

The problem with loving cava in Sweden, is that the diversity available is not what it should…
Luckily we have a friend in Denmark, who imports some really great cavas, but unfortunately we have been bit short on time to go visit and stock up, due to the children. Yes I blame the children. 😉

But for you living in Denmark or who happens to be close to Århus, I can very much recommend to check out Lars website! http://www.vildmedcava.com

Among other houses he has available you will find:
-Bertha
-Castel d’Age
-Torelló
-Muscándia
-Jaume Giró i Giró
-Castel Sant Antoni

 

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Nya stjärnor på systembolaget

Vi får fler och fler bra cavor att välja bland även här i sverige. De senaste tillskotten på bolaget kommer från ett av Penedès bästa cavahus, Torelló. Jag har länge saknat dem och nu finns åtminstone två av representanter ur husets portfölj att beställa via beställningssortimentet. Dessvärre endast i kolli om 6 flaskor, men de kommer till ett så bra pris att jag inte ser det som ett problem.

FullSizeRender-2 Torelló Special Edition nr 77806

Denna cava kallas ofta för ”Barcelona edition”, då flaskans heltäckande dekor är helt inspirerad av den katalanska huvudstaden, med bland annat landmärken som Sagrada Familia.
Det är en traditionell blandning av Xarel.lo, Macabeu och Parellada, lagrad minimum 24 månader och smakar just som en välgjord traditionell cava skall smaka. Helt ärligt har jag rekommenderat denna till allt från ”mingelbubbel”, till skaldjurstallrikar och som ”gå-borts-pressent”. Den är otroligt gångbar och jag har inte träffat någon som inte gillat den. Inte helt snustorr, då det är en ”brut”, och med frisk smak, samt både lagrade toner och ungdomlig frukt kvar i smaken. Jag skulle kunna ge en intrikat beskrivning av honung, vita blommor, persika och allsköns aromer som kan beskriva denna cava, men helt ärligt tycker jag det blir lite långtråkigt att läsa alla dessa vinbeskrivningar. Jag begränsar mig till att säga att den är SUPER, ordentligt med ”pang för pengarna” helt enkelt! Testa får du se!

Torelló Pàl-Lid Brut Rosé Reserva nr 77834

Detta är en av husets nyaste tillskott och är underbart lätt, frisk och fräsch. Till skillnad från husets traditionella rosé som är djupt rosa är denna ljust laxrosa, och namnet Pàl-Lid betyder just blek på katalan. Den är som moderna roséviner gjord på Pinot noir och smakar där efter med röda bär i förgrunden. Härligt fruktig och lätt, men även med karaktär som den fått från sina (minst) 18 månaders lagring på flaska. Det blir inte mer passande än så här till sommaren. Jag tror att få roséfantaster kommer att bli besvikna på denna, eller ha problem med att det är kollikrav på minst sex flaskor vid beställning.

Jag kan VARMT rekommendera båda dessa cavor från ett av mina absoluta favorithus. 

Är du  på väg ned till Barcelona på semester? Då tycker jag att du skall besöka Torelló, för det är ett helt fantastiskt cavahus.

Vill du läsa mer om cavahuset Torelló så finner du information här:

http://www.torello.com