Mouton Rothschild is big in China

Mouton must be one of the most well known wine in the world and I guess that everybody that knows something about wine knows or have heard of Mouton.

This is pretty amazing that so many people know about it but very few have actually tasted them, and specially not a selection of vintages at the same time, this really show the greatness in this wine and the possibilities of saving them for many years.

The prices of these wines and other like it is truly insane and you sure have to dig deep in your pocket to by one bottle, the wine is extremely big in China slightly after Lafite that the Chinese holds even higher, this is very strange when they learn to drink these wines blended with COKE is this the right way of learning to appreciate great wines or is this just for show off? Anyway it’s crazy.

Dragan Unic

SWEDISH WHISKEY

Does the world need another whiskey? If so why not from Sweden, If the Japanese can do it so can the Swedes with the Macmyra brand.

First of all I have to confess that I am not a big whisky drinker and I do not enjoy it as much as Cognac and aged Rum but I have the great pleasure to visit the new distillery outside the city of Gävle where they are building a whole new “City” that will be the whisky Mecca in Sweden, everything is brand new and the first batch is planned in end of November

This new site of the company will be something special and the new aging cellars (there will be 20) are magnificent and totally incorporated in the forest like old war bunkers.

The idea to sell whisky before it is made and the store it is great marketing and people who owns barrels love to visit and to cuddle with the casks. People do fancy different things ( I prefer to cuddle with my wife)

Macmyra whiskey is different and not at all in my style but I do like the not aged white spirit called White Dog, that I can sipp but I do recommend you to taste this whiskey and find out that the Swedes know how to make it.

Slainte

Restaurang galan 2011

Nu är festen om det bästa i restaurang Sverige slut för denna gång och jag ser fram mot 2012 med stor tillförsikt och är tacksam för att jag fått en chans att vara på plats.

Alltid lika kul att träffa folk som man kanske inte ser så ofta och definitivt inte i finkläder utan oftast i kockrock eller dylikt,

Det delades givetvis ut en massa priser i olika kategorier där vissa vinnare verkade veta att dom skulle vinna men några var riktigt rörda över uppmärksamheten som tex Björn Halling som fick Svenska kockars förenings hederspris för långvarigt mentorskap i Svenska kök, vilken kille och legend, man blir stolt och glad att få ge honom detta välförtjänta pris.

Min personliga favorit var även den 24 årige sommelieren Niklas Löfgren som till vardags jobbar på Frantzen/Lindeberg i Stockholm, coolt att en så pass ung kille får detta för att visa att vi har en framtid tryggad.

Maten är alltid ett kapitel för sig där delar av det Svenska senior kocklandslaget ansvarade för maten ihop med personalen på Grand Hotell, en riktig bra och väl genomförd middag för 450 personer, well done amigos.

Här kommer en lista på samtliga vinnare och lite bilder på middagen.

Årets Servitör

•    Ludvig Jureskog, Operakällaren, Stockholm  

Årets Hälsokoncept

•    Raw Food House, Malmö

Journalisternas Kock

•    Tommy Myllymäki

   

Årets Framtidslöfte

•    Filip Fastén, 21 år, Le Rouge, Stockholm

Årets Smaksättare

•    Saiko, Malmö

Årets Barkoncept

•    Little Quarter, Marie Laveau, Stockholm

Årets Sommelier

•    Niklas Löfgren, Frantzén/Lindeberg, Stockholm

Årets Krogmiljö

•    Restaurang AG, Stockholm

Årets Hållbara Krog

•    Matmekka, Stockholm

Årets Leverantör

•    Martin Olsson

Årets Förnyare

•    Urban Deli, Stockholm

Årets matsalsteam

•    Operakällaren, Stockholm

Årets Krögare

•    Håkan & Anne Thörnström, Thörnströms Kök, Göteborg

RS Hederspris

•    Björn Halling

Årets Krog   

•    Thörnströms Kök, Göteborg

Supporting children with cancer

This weekend me and my fellow chefs from the Swedish chefs association in Skåne are doing a food fair in Malmö Sweden to raise money for the children’s hospital for cancer, this is much needed and we all love kids.

I would like to thank all the participating chefs during this weekend and I wish that I could support you more guys.

 Thank you all sponsors for your support we could not make it without you

Dragan Unic

President of the Swedish chefs association Skåne

Världens bästa te kokare CUISINART

Som ni alla redan vet så importerar min kära hustru teer från huset THEODOR i Paris som har den absolut högsta möjliga kvalitet i sina förpackningar (alla världens te proffs tycker detta)

Det som ofta däremot är problem vis te tillagning är den eviga frågan om vatten och temperaturer på alla möjliga och omöjliga sorter som finns, för mig är mycket av allt detta en djungel trotts att jag själv tycker att jag kan mer om te än dom flesta andra.

Vi har givetvis provat en massa olika vatten kokare på marknaden utan att finna en som verkligen funkar till olika teer och som man kan ställa in en perfekt brygg temperatur fram till nu !! J

CUISINART från USA är den ultimata vattenkokaren för olika sorters te med sina för inställda temperatur knappar vilket gör att vattnet alltid är rätt, super enkelt i superbra rostfritt material.

Finns att köpa genom Christina på UNICTASTE för 1400 kr hör av er om intresse finns.

THEODOR te finns att köpa på på utvalda kafeer och restauranger

När man dricker te ser man himmelriket ” ordspråk från Bhutan

Christinas great blog

You have to check out my wife Christinas excelent blog on http://tasteland.unictaste.se/#post57

I love Sherry Wines

The 4th edition of the Copa Jerez food and wine competition, held this week in the Jerez Hospitality School, ended in victory for the Spanish team made up of chef Cayetano Gómez and sommelier Juan Luis García, representatives from the Murcia restaurant Casablanca El Taller. This is the first time Spain has won the competition, which is organised by the Regulating Council for DOs Jerez-Xerès-Sherry and Manzanilla Sanlúcar de Barrameda, and Fedejerez, and which aims to give more international scope to the region’s wines by exploiting their food pairing possibilities.

The team from Casablanca El Taller won three of the six awards given by the jury, which was made up of representatives from the world of food and wine, including Juli Soler, owner and manager of the legendary restaurant, El Bulli, as well as sommelier at the Noma restaurant, Pontus Elofsson, award-winning Spanish chef, Julián Serrano, manager of the Picasso restaurant at the Velaggio Hotel in Las Vegas, and UK Master of Wine, Jancis Robinson. The Spanish team won in the categories ‘Best menu-pairing’, ‘Best dessert pairing’ and ‘Best chef’ competing against five other teams from Germany, Belgium, Denmark, the US, and Holland.

The pairing menu created by Cayetano Gómez and Juan Luis García entailed a starter of charcoal-grilled marinated oyster paired with an Amontillado, while the main course was shoulder of glazed suckling lamb on toasted almond cream paired with a sweet Oloroso VOS, and for dessert a cocoa and peppermint sorbet with ‘coffee cubes’ over date curd cream paired with a Pedro Ximénez VOS.

The award for ‘Best starter pairing’ was won by the team from the Danish restaurant Kiin Kiin, made up of chef Anton Ulrik Christian Eff and sommelier, Henrik Yde-Andersende, for their creation ‘mini corn with caviar’. Anton participated in the first Programme for Young Foreign Chefs in Spanish Gastronomy. In addition, chef Rogér Rassin and sommelier Ronald Opten, from the Dutch restaurant La Rive scooped the award for ‘Best main course pairing’, with their pork cheeks with carrots, potatoes and cloves, paired with an Amontillado. And lastly, the US team from the Colorado restaurant, The Broadmoor, made up of chef Bertrand Bouquin and sommelier Tim Baldwin won the award for ‘Best sommelier’.

The event, which was held in the Jerez Hospitality School, was the culmination of a endeavour which began three years ago, in which the teams taking part had to scoop the winning prize in their own countries before going to Jerez to take part in the final. Juli Soler, the manager at El Bulli and this edition’s chairman of the jury, highlighted the quality, creativity and daring shown by the participants in a competition he rated as “exceptional”.

cr/wines from Spain
I just love Sherry wines