The secrets from the Chef & Sommelier

The Swedish National Culinary Junior team has done they first performance after the new team was set earlier this year with the big target at the Olympics in Erfurt 2016. To compete and to know the feeling for it and what it takes is a challenge for most of the guys who have never even been to a competition before therefore was the invitation from South Korea a chance for all of them to do the test and to se what all the training was giving them as a member and part of the team. I must say that the juniors did a fantastic job and hit the all high gold in the hot kitchen performance just as they have practiced for some weeks before the competition. The cold display table was a walkover and never considered to do at this time but beware all the teams and see you all in Luxemburg in November 2014. Enjoy the pictures.

Wine travels always make me feel good and on high positive energy and especially with stunning friends who enjoys food & wine Few weeks ago I hade the pleasure to visit Piemonte in north of Italy with Patrik, Anna, Helena and Camilla who are the best companions to travel with (my wife is the best) J We stayed at the Tenuta dei Fiore in Calosso ( Asti ) with the best hospitality of Valter and Yvette Bosticardo and their fab kids. The Bosticardo family runs a wine farm with very good quality production but the most amazing wine must be the one of a kind moscato with 12 years on the lees!! Absolutely amazing and unusual Thank you Valter for giving me the Nr 1 bottle out of 800.   Nadia Curto is the nice of the more famous Elio Altare and she is one hell of a lady that I like very much beside that she is a rad winemaker with bold and gutsy wines from the “La Morra” Barolo area, look out for her wines with the label of Marco Curto. Thanks Nadia for sharing yo

 Great writing about me and my food visions Srpska vizija za skandinavsku kuhinju please enjoy. //Dragan

Tom Benns is a very funny and extremely knowledgeable man taking care of the estate export and was also our guide at the weigut Dr Burklin-Wolf estate in Pfalz. Since 2001 Bűrklin-Wolf have classified their wines according to the vineyard site (similar to Burgundy ) and after extensive research they discovered that today’s top vineyards are exactly the same as those identified in time when these vineyards produced some of the most expensive and highly regarded wines in Germany . Bűrklin-Wolf wines are labeled G.C.(grand cru) for the top quality their wines and P.C.(premier cru) for the second. G.C. wines are produced from yields of less than 45 hl/ha and minimum 12.5% alcohol from vineyards rated first in the villages of Rupperstberg, Forst and Deidesheim P.C. wines are produced from yields of less than 55 hl/ha and minimum alcohol of 11.5% from vineyards rated second in Ruppertsberg and in Wachenheim. Grapes are harvested with Spatlese and Auslese levels of ripeness but a