The secrets from the Chef & Sommelier

In English: The Austrian winemaker Malat is now in the ninth generation in charge of Michael who took over the winery after his parents Gerald & Wilma in 2008 The winery is situated near Krems in the old monastery of Göttweig with 50 hectares in production of high quality grapes that are manually harvested and slow pressed with the greatest ambitions of making a top class wines in every category. Wines in this house are all differend but very good from the lighter Gruner Veltliner to the super sweet TBA wines that are among the best in the country, super wines. Another thing is that the Malat family was the first producer of sparkling wines in Austria when they started to make sekt by the traditional method and hand riddling of the bottles, I have not tasted these. My favourites are the pinot noir, the Steinbuhel Riesling is superb and all of the sweet wines are just brilliantly amazing. Try to find and get as many as you can.  In German: Der österreichische Winzer Ma...

Pinot noir is something that every wine nerd is talking about at many has their favourites from Burgundy and its many producers, how can that be? Me myself and I don’t get this at all even if I have been trying to for years and in every price level but I just cant get it! I love the nose of pinots from Burgundy but the taste is not appealing to me at all, I must miss something on my taste buds and some cells in my brain that isn’t there when it comes to Burgundy pinots, anyone who have some suggestions for me where to find this missing link? The Pinots that I do like is the ones in styles from S-A and some from New Zeeland and even from California, Hamilton Russel is one of my favourite points from S-A together with Meerlust, Danie De Wet Nature in Concert and seven barrels from Catherine Marshall all great wines and beautifully made pinots that I can appreciate any day of the week, thanks guys for making my life to pleasurable. I will get back to this subject because I find it ch...

Viticulture can be very boring or just fantastic when you are lucky enough to have someone like Stephen Skelton Master of Wine explaining the most difficult stuff on an very easy way so that even I could understand the complexity of winemaking and wine managing all called just viticulture. This was a great exploration and I hade big expectation when I signed in for this master class held by Gustibus wine school in Malmoe, thanks guys for taking such a good care of us during these days and for your effort of doing these kind of things. Super

Äntligen finns det en termo mixer för alla hemma kockar som inte kostar en förmögenhet. Detta är en blender som funkar som dom allra flesta med en stor skillnad, DEN HAR EN INBYGGD KOK FUNKTION som gör att man kan koka en soppa direkt i skålen och mixa när den är färdig, man kan göra sin bearnaise sås, man kan koka sin kräm eller bär fyllning osv, otroligt användbar då man även kan göra super goda frozen Margaritas. Alla som var på älska mat mässan förra helgen så med häpnad på dom Louise gjorde 2 olika soppor direkt i behållaren och slapp diska en massa grytor och annat, man bryner löken direkt i för att sedan fylla på med vatten, grönsaker och annat man vill ha i sin soppa. Detta är en maskin som bör finnas i alla kök där maten och mat glädjen står högt i kurs. Finns att köpa genom Christina@unictaste.se   och kostar nu 1999 kr + ev frakt

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

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 Whit...

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 pe...