WesternTaste.com

Article: Stroud Brewery Maris Otter Vintage Ale 2011

2013-04-04T12:09:00.002-07:00

The first reincarnation of Stroud Brewery was founded in 1760 as Watts, Hallewell & Co. It was registered as a company on 1888 and subsequently merged with Cheltenham & Hereford Breweries Ltd. in 1958. It then formed West Country Breweries. The original brewery was then used as a Whitbread depot until 1969 and was demolished in 1970. In May 2006 Stroud Brewery as we know it today opened. Since then it has produced award winning and often organic beer.

Stroud Brewery ha now launches its organic Maris Otter Vintage Ale 2011. It is a bottle conditioned, single malt, single hopped beer that has been brewed using 100% Organic Maris Otter barley malt and English Organic First Gold. This gives the beer a balanced bitterness and spicy, orangey, fruity character.

Maris Otter is a two-row "winter" variety of barley, commonly used in the production of high quality malt for the mainly British brewing industry. Maris Otter barley was bred by Dr G D H Bell and his team of plant breeders at Cambridge. It was introduced in 1966 and quickly became a dominant variety due to its low nitrogen content and superior malting characteristics.

Dr Bell bred Maris Otter in Cambridge 40 years ago with the express purpose of producing a barley variety that would give consistently high quality malt for the cask-conditioned ale market. It soon became the foundation of the finest English cask-conditioned ales.

After many years of being the most widely grown malting barley, crosspollination and use of uncertified seed brought about the decline of the variety. In the nineties much work was done to rejuvenate Maris Otter barley. In 2002, The “Maris Otter rights” was bought outright by H Banham Ltd and Robin Appel Ltd, which have continued to improve the variety. Maris Otter is today, once again, acknowledged across the brewing world as the finest-quality malt available and probably the only variety grown to achieve exactly what brewers require.

In other words this fantastic beer is a tasty piece of history. You should definitely try it!

Nr Systembolaget: 11712

Cost in Sweden: 36 SEK

Written by Kristian Kull

Wine of the Month: ROSA DEI MASI, ROSATO DELLE VENEZIE IGT

2013-03-15T05:59:00.001-07:00

This wine is a new wine that is not available outside of Italy yet. However the rose wine is amazing and should absolutly be taken into Systembolaget. We can only hope for the best and that Philipson Söderberg will do their magic to bring this excellent wine into Sweden.

A fresh and fruity rosé wine, but complex and elegant at the same time.

A new interpretation of the rosé wine category thanks to the use of Masi's speciality Appassimento technique. This wine is a Supervenetian, and a "brother" to Campofiorin, the famous red wine.

Colour: salmon pink with cherry-coloured reflections.

Nose: intense aromas of just ripened berry fruit on the nose, especially raspberries and wild cherries.
Palate: soft and well balanced with lively and refreshing acidity. Long and attractive finish.

Excellent as an aperitif and with antipasti, light pasta dishes, shellfish and seafood.

Nr Systembolaget: Not yet available

Cost in Sweden: Not yet available

Cost in China: Not yet available

Cost in US: Not yet available

Written by Alexander Yü

Article: Superb Swedish Cheese from Skärvången Bymejeri

2013-03-04T04:39:00.001-08:00

Recently Western Taste visited Skärvången Bymejeri deep in the forests of Jämtland. It was a very nice visit and the cheese is nothing short of spectacular. We discussed their dairy and tasted their entire range of cheese. We strongly recommend every one of you to try the cheese from Skärvången.

The village of Skärvången, close to the mountains in Krokom (Jämtland), is home to one of Sweden’s best-known artisan cheese producers. Each year 400,000 litres of goat’s milk and 500,000 litres of cow’s milk are used to produce around 25 different soft cheeses. The Range of cheeses goes from blue and white mould-ripened cheeses made from cow’s and goat’s milk, Hard goat’s cheese, Getmese (goat’s milk whey cheese) and Long milk (Scandinavian soured milk).

Since 1999 the village dairy has been run by three families with the ambition of laying the foundations for sustainable agriculture to keep the rural district vibrant and the fields open. With influences from European and particularly French artisan cheese making, Skärvången has developed its own cheese tradition. This has made the cheeses well known throughout Sweden.

We particularly suggest that you try the blue goat cheese Kitty and the much milder goat cheese Vit Caprin. The best cow cheese according to us is the Blå-Ädel but you should really try something from all spectrums of their product range.

Written by Kristian Kull

Wine of the Month: Casa Planeta Grecanico Chardonnay

2013-02-25T01:14:00.003-08:00

This wine is bright and tropical with tangy pineapple and loads of juicy citrus. This wine you can pick up and enjoy at anytime, we recommend this when you need to bring a bottle to friends and family who are passionate about wine. The wine is a really good value wine for apertifs and cold dishes like salads, seafood and just for enjoyment on its own. The grape variety is a blend of Grecanico and Chardonnay.

Nr Systembolaget: 72136
Cost in Sweden: 79 SEK
Cost in China: Approx. 200 RMB
Cost in US: Approx. 16 USD

Hotel Review: The Hilton Molino Stucky Venice

2013-02-12T08:37:00.002-08:00

The Hilton Molino Stucky Venice is the former home of the Molino Stucky Flour Mill, one of Venice´s fundamental examples of industrial architecture built between the 19^th – and 20^th centuries. Conflicts of war and increasing competition and the death of Giovanni Stucky led the Mill to a decline and it was abandoned in 1955. In 1988 the Ministry of Cultural Heritage transformed the property to a hotel, and the new Molino Stucky Hilton Venice maintains the origins of its architectural integrity as the philosophy of the past “to create a long-lasting relationship with the township of Venice”.

The Molino Stucky on Giudecca Island is a breath taking building with its beautiful structure along the river of Venice. You can only arrive by boat, either by public transfer, taxi or Hilton’s own free shuttle that runs frequently. The public transfer is very friendly and often lets lost tourists ride along for free.

Inside, the Molino Stucky is as impressive as on the outside, with its high ceiling, pillars, and granite floors. What makes the inside shine is its light colours both on the walls, floors and ceiling, making the hotel seem even bigger and more majestic.

The reception and concierge are very friendly and attentive, however upon arrival they didn’t offer to take our luggage to our room or show us a thoroughly direction to our room. Which would have been appreciated since it’s a relatively large hotel. And also since it’s got five stars and you have a pregnant woman with you, that seems as an appropriate gesture.

The rooms are relatively large for being a big city in Europe, we stayed in a deluxe double room and the space and interior was much appreciated. The bed was delightfully big and comfortable. The bathroom was light, but still built in an old fashioned way, it would have been much better for the whole room if it got a restoration and more cohesiveness with the rest of the room, and also a rainfall shower is something you expect in a five star hotel. But don’t mistake me, the bathroom was very clean and fresh in all other aspects.

Breakfast took place in their restaurant Il Molino, a very big and spacious restaurant that would have needed a touch up on the interior and cosiness. The breakfast was big but didn’t suit all cultures and would need a brush-up, however they did serve Prosecco every morning which is a big plus !

We had a 7 course gala dinner at Aromi restaurant on New Year’s Eve with access to the Skyline rooftop Bar after dinner. The restaurant was very elegant decorated and the interior was suitable for a

á la carte restaurant. The staff was very attentive and service minded. The day in honour it was lovely red roses everywhere and it was a very special New Year’s Eve dinner. The food was one of the best we had in Venice. The only down side was the non-alcoholic options that only consisted of juice or soft drink, it would have been nice with a more selective supply as many high end restaurants have. The Skyline Bar offers a breath taking view of Venice and is the perfect place to see all of its glory from the “sky”.

All in all I would strongly recommend the Hilton Molino Stucky for your next visit to Venice.

Final Grade: 3 out of 5

Written by Sofie Yü

Wine of the Month: Masi Mazzano Amarone Classico

2013-01-29T03:51:00.002-08:00

This month wine is from the famous house of Masi and it is truly something special. As many know, Masi is famous for its Amarone wines and this particular one is something extra for the gastronomers. This wine is full of life and hints of leather and humus is given. Taste of raisins, date plums is dominated with a minor enjoyment of wild raspberries. The wine is very well balanced and the high alcohol is not reviled in the taste, which we enjoy.
This wine goes well with game, goose and strong, aged cheeses.
Grapes are Corvina, Rondinella and Molinara.

Nr at Systembolaget: 99157

Cost in Sweden: 749 SEK

Cost in US: Approx. 125 USD

Cost in China: Approx. 2000 RMB

Written by: Alexander Yü

Article: Texas wild boar & venison, with chili & chocolate

2013-01-14T04:47:00.003-08:00

If you are even somewhat of a foodie in Sweden nowadays you almost have to cook slow- and long- simmering stews with rib (högrev). One example is real Texas Chili and this weekend I created a recipe of my own using game that I just have to share with you. If you can’t find venison and/or wild boar you can easily use rib or another cut of beef. Instead of wild boar bacon or salami you can use regular bacon, even Canadian bacon is fine.

It takes upwards of 4 hours to prepare this dish so make sure you have plenty of time and wine or/and beer.

Ingredients

1,5 kg Venison and wild boar (50/50)

1 tsp Salt

150 g Chopped wild boar bacon or salami

2-3 tbsp Olive Oil

2 Finely chopped yellow onions

4 Finely chopped carrots

4 Finely chopped stalks of celery

4 Finely chopped garlic cloves

500 g Crushed tomatoes (canned)

1 Bottle of dark beer (preferably stout) and maybe some beef stock

1 Lime

50 g ground dark chocolate

Salt

Freshly ground black pepper

Spice mixture

1 Dried and finely chopped ancho chili

1 Dried and finely chopped chipotle chili

0,5 Fresh and finely chopped red chili

1 tbsp Ground Cumin

2 tsp Dried Oregano

1 tbsp Red wine vinegar

0,5 dl BBQ-sauce

Condiments

Ground cheddar cheese

Fresh and finely chopped cilantro

Fresh and finely chopped yellow onions

Diced avocado

Thinly sliced tomatoes

Sour cream or Crème fraiche

Nachos and/or Tortillas

Instructions

Cut the meat into 3 cm thick pieces. Salt with 1 tsp of salt and let it rest in a bowl.

Prepare the spice mixture by combining all ingredients, let it rest.

Fry the bacon until golden and crispy. Pour the bacon fat in a cup.

Fry the meat in bacon fat and olive oil. Make sure that you don’t have too much meat in the pan at once. Put the meat in the pot you’re planning to use for the chili.

Fry the onions, carrots, garlic and celery in the remaining fat. Add the spice mixture and fry an additional couple of minutes.

Put the vegetable and spice mix in the pot with the meat. Add crushed tomatoes, beer, beef stock, lime juice, bacon and dark chocolate. Add salt and black pepper to taste.

Cover the pot with a lid and simmer over low heat for 2-4 hours. The meat is supposed to fall apart and the vegetables “totally disintegrate”.

Enjoy your chili with the condiments suggested and a nice bottle of rustic red wine or a powerful beer. This dish is really something special so try it, it’s well worth the wait!

Wine recommendation

Wine: Château Corbin, Saint-Emilion Grand Cru Classé,

Region: Bordeaux, France

Price Sweden: 282 SEK

Nr Systembolaget: 96026

Written by Kristian Kull & Alexander Yü

Wine of the Month: Domaine Balland-Chapuis “Le Chatillet” Sancerre

2013-01-09T08:58:00.002-08:00

Domaine Balland-Chapuis is located Bué, in the heart of the Sancerre wine region. The estate comprises 34 hectares of vines that are spread over 3 Appellations : Coteaux du Giennois, Sancerre and Pouilly Fumé. The terroirs of these Central Loire vineyards are spread through the heart of a region blessed with a fabulous countryside and a rich heritage.

In the sancerre vineyards the soil is very stony and full of limestone, this is known as “caillottes”. There is one exception, the Chêne Marchand parcel, which is on micaceous chalk soils. Thera are a total of 15 hectares planted in Sancerre, Amigny and Bué (Cher), of which approximately 13 hectares are Sauvignon and 1,5 hectares are Pinot Noir for making red and rosé wines. The youngest vines are 15 to 20 years old and their average yield is 55hl/ha and year.

Grapes from three vineyards are vinified separately as they have outstanding terroirs:

Le Vallon: 2,75 hectares of 25-year-old vines, 100% Sauvignon, yield: 50hl/ha and year.

Chêne Marchand : A small area of 30-year-old vines, 100% Sauvignon, yield: 45hl/ha and year.

La Louisonne : A small area of 40-year-old vines, 100% Pinot Noir, yield: 40hl/ha and year.

Domaine Balland-Chapuis “Le Chatillet” Sancerre 2011 is a wonderful wine with floral aromas and a hint of citrus fruit. The palate is long and clean with fruits, spiciness and finally a slight tropical hint. It has been cold fermented for 20 days and then been left resting on the yeast residue.

You should try it with shellfish, poached oysters or broiled langoustines!

You cannot buy this wonderful wine at Systembolaget. You’ll have to buy a case of six bottles from the Swedish distributor Franska Vinlistan (http://franskavinlistan.com/)

Cost in Sweden: 143 SEK

Cost in US: Unknown

Cost in China: Unknown

Article: Saffron bun tasting from Gateau

2012-12-26T08:08:00.001-08:00

Western Taste was so impressed with the famous Swedish bakery with its cream bun so we asked the owner once more to try its famous saffron bun. This time we decided to only devide the panel between female and male. The results were very close to each other and here are the scores from our tasting panel:

Female

Appearance; 3 out of 5
Cosistency; 4 out of 5
Sweetness; 4 out of 5
Complexity; 3 out of 5
Saffron; 4 out of 5

Male

Appearance; 3 out of 5
Cosistency; 4 out of 5
Sweetness; 4 out of 5
Complexity; 4 out of 5
Saffron; 4 out of 5

Western Taste would like to thank Gateau for its amazing bakery and its passion for gastronomy.

Written by Alexander Yü

Article: AMORE AMARONE at Millesgården

2012-12-07T08:52:00.001-08:00

6 October - 13 January 2013
In the Italian wine region of Valpolicella, wine is made in the same way as in Antiquity. Valpolicella, which means "the valley of the many cellars", does not only produce Valpolicella wines but also Amarone. The small region north of Verona and east of Lake Garda borders the foothills of the Alps/Dolomites to the north and the mighty plain of Po to the south.
In the Italian wine region of Valpolicella, wine is made in the same way as in Antiquity. Valpolicella, which means "the valley of the many cellars", does not only produce Valpolicella wines but also Amarone. The small region north of Verona and east of Lake Garda borders the foothills of the Alps/Dolomites to the north and the mighty plain of Po to the south.

What is MILLESGÅRDEN?

The artist couple Carl and Olga Milles acquired a property 1906 on the cliff of Herserud high above the body of water named Värtan on the island of Lidingö just outside Stockholm. Their intention was to build a home incorporating space for their art studios.

The house was designed by architect Carl M. Bengtsson and was built 1908. During the following half-century Millesgården was expanded and developed in collaboration with Carl's half-brother, architect Evert Milles. In 1936 Millesgården was constituted into a foundation, which was donated to the Swedish people. In anticipation of Carl and Olga's return to Millesgården, 1950 saw the construction of the spacious lower terrace with monumental replicas of free-standing and fountain sculpture from Sweden and the USA.

After Carl Milles death in the fifties the compound was converted into a marvelous museum which contains a lot of Milles sculptures and other works of art that he collected during his lifetime.

Continuously there are also temporary exhibitions at Millesgården and right now there is a wonderful little display called “Amore Amarone” where you can learn all about where and how Amarone is made.

AMORE AMARONE

The exhibition Amore Amarone shows how Amarone wine is produced; from the drying process to the finished bottle. The exhibition includes sketches, maps and bamboo shelves with grapes hung up to dry, straight from the harvest in Valpolicella. There are also scent samples for visitors to savour. In addition, the exhibition includes works from the Millesgårdnes collections, such as the god of wine, Bacchus, ancient wine amphoras and drinking vessels from Carl Milles' Collection of Antiquities.

Virgil and the other Roman poets were Carl Milles' introduction to ancient mythology. That Carl Milles was a great lover of Italy is a well-known fact and Millesgården's terraces bear testimony to how greatly inspired he was by the country. The Collection of Antiquities, with Roman and Greek sculptures, was his library and source of inspiration.

Vines and grapes appear on many of the sculptures in the Artists' Home at Millesgården. Perhaps Carl Milles was particularly enamored with grapes, seeing that many of his works are decorated with vines?

In the Valpolicella wine region, grapes are dried in order to extract sugar, acid, flavour and concentration, in the same manner as 2,000 years ago. The grape varieties also boast a tradition many thousand years old, corvina, rondinella and molinara. However, since a few years ago , other grape varieties are also permitted - for better and for worse. One such excellent grape is the ancient oseleta which was rediscovered by, among others, Sandro Boscaini at Masi, twenty-five years ago.

Be sure to visit Millesgården and particularly the exhibition “Amore Amarone” before the 13^th of January!

Written by: Kristian Kull

Restaurant Review: 7 Mini reviews in Vasastan, Stockholm

2012-11-23T00:26:00.001-08:00

There are quite a few places in and around Vasastan where you can wine and dine in which ever fashion/style you fancy. Here are some varied titbits about a handful of restaurants.

Grill

Run by one of Sweden’s top chefs this is an absurdly decorated upscale BBQ-joint. You can dine in a variety of different highly exaggerated environments and enjoy BBQ from all over the world. It is somewhat pricey with main courses starting from 190 kr. If this is too rich for your budget Grill also serves a wonderful lunch buffet on weekdays that only sets you back 110 kr. If you try their buffet on Fridays they even throw in a dessert. The restaurant is located just on Drottninggatan 89.

Vasa's Bar & Matsal

If you want to experience a real Swedish “sunkhak” this is the place to go. A “sunkhak” is a cheap bar/restaurant where you can find the local drunks and sample the most rudimentary form of Swedish cuisine such as “falukorv”. Happy Hour lasts all day and a beer never costs more than 30 kr. On Tuesdays Vasa’s serves an all you can eat taco buffet mercifully priced at 79 kr. Try it, you will enter a world far from that o Sveavägen 65. You can find Vasa’s on Norrtullsgatan 15, just few meters from Odenplan.

Rolfs Kök

Rolfs Kök is a small but exquisite restaurant located on Tegnérgatan 41 a few blocks from Sveavägen. It’s somewhat of an institution in Stockholm’s restaurant world and has been there for ages. They serve a 2-course lunch for 127 kr that is worth every crown. If you opt to visit Rolfs Kök to have dinner I strongly urge you to try their red wine braised cheeks of ox with truffle (from the Swedish island of Gotland) & potato purée, it’s heavenly and surely worth 225 kr.

Buona Sera

If you’re feeling peckish when an all-nighter is approachin a pizza from Buona Sera can be just what you need. The small but rather good pizza parlor is located just off Sveavägen on Kungstensgatan 35. The pizzas cost about 70 kr and are really good.

Ki Mama

If you like Sushi but don’t like to pay a fortune Ki Mama is the place to go. They are widely recognized as having the best sushi in town and you don’t have to dish up more than 75 kr. The restaurant is small and always crowded so I would recommend take away. If you want to try something new I suggest Kiku, it’s like one big piece of sushi with mixed fish and roe served with several “toppings”. You can find Ki Mama on Observatoriegatan 1.

Tranan

Tranan is a good restaurant on Odenplan with mainly typical Swedish food. It has been there for ages and has a nice bar in the basement. Main courses starts at 145kr and you can also enjoy a quality business lunch at Tranan. The food and ambiance exudes of luxury from a time and place that is no more. Try this wonderful restaurant that you can find on Karlbergsvägen 14.

Prinsen (Östermalm)

Prinsen is a classic restaurant that only serves traditional Swedish dishes or as we in Sweden call it: Husmanskost. This is a fashionable place where main courses start at about 200 kr located just off Stureplan on Mäster Samuelsgatan 4. If you are visitor in Sweden from a foreign country you should definitively try this restaurant, you really get to taste the best of Sweden.

Written by Kristian Kull

Restaurant Review: F12

2012-11-22T03:26:00.000-08:00

F12 is owned by Daniel Couet and Melker Andersson, and is a part of the F12 Group in which the duo own 11 different restaurants including F12.

F12 is situated in the Royal Art Academies premises, in the city central of Stockholm. Their motto is to provide first class food and service in a warm environment with an easy and informal atmosphere. The food philosophy is to provide innovative and international cooking with a unusual combination of flavours that is looking to surprise the guest.

We visited F12 on a Saturday night where we were greeted by professional staff that welcomed us and showed us to our table. The restaurant gives a very calm feeling with its soft green walls and beige décor. The space in the restaurant with its high ceiling makes the atmosphere relaxed and not too busy even though the restaurant was fully booked. You notice straight away that the service is first class with the waiters noticing every little movement from the guest.

The menu was presented as a letter where the different ingredients of tonight’s tasting menu was presented. F12 have gone from offering a la carte menu to only tasting menu with either 5 courses or 7 courses. We decided to go for the 5 course menu accompanied with the composed beverage menu. We tried both the alcoholic alternative and the non-alcoholic. The non-alcoholic alternative was truly a flavour sensation and excitingly surprising, all perfectly combined with the food.

Here comes two downsides to our dinner, mostly because of a new beginner waiter, we ordered the 5 course menu but realized after 5 courses that they were serving us the 7 course menu. The waiter also forgot to serve the accompanied non-alcoholic beverage to our first course, but this was superbly taken care of with a fresh start. Which meant that we got served the first course again together with the right beverage. All to make sure the guest gets the complete experience with food and drink.

The food was truly a flavour sensation, both in smell and taste. All the flavours melted perfectly together and gave a most pleasant evening with a consistent of among others; scallops with eggs of a pheasant, ravioli with forest broth, Pheasant from Qvistberga with juniper berry and ginger, Turbot with oysters and Cloudberries. The chef is truly a magician in the kitchen and made us smile in a feeling of well-being during the whole evening. It is surely a restaurant you will remember for a long time and you will surely be back.

Final grade is:

5 out of 5

Fredsgatan 12
111 52 Stockholm
+46 (0) 8505 244 01
http://f12.se/

Written and rated by: Sofie Yü

The Mescal (Tequila) of the Year - El Jolgorio Joven, Agave Madrecuixe

2012-11-21T09:06:00.000-08:00

Mezcal, or Mescal, is a distilled alcoholic beverage made from Agave americana native to Mexico. The word Mezcal comes from “Nahuatl mexcalli” and “ixcalli” which mean 'oven cooked agave'.

The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. This also applies to “Agave de Cortes” which produces El Jolgorio Joven, Agave Madrecuixe. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, Mezcal, and for everything good, as well).

It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque, also made from the agave plant. Soon the Europeans began experimenting with the pulque and the agave plant to find a way to make a distillable fermented beverage. This resulted in Mezcal and later Tequila.

Mezcal is still made from the heart of the agave plant, called the "piña", often much in the same way it was 200 years ago. Mezcal is generally consumed straight and has a strong smoky flavor.It is not as popular as tequila, a Mezcal made specifically from the blue agave in select regions of the country. Mexico does export the product, mostly to Japan and the United States, and exports are growing.

The Cortes family produces traditional Mezcal from the state of Oaxaca, “the World Capital of Mezcal” since 1887, 5 generations. The Mescals are made by experienced Zapotec Maestros Mezcalilleros from Oaxaca’s central valley. “AGAVE DE CORTES,” is a producer, packer and marketer located in Santiago Matatlán. The particular agave Madrecuixe, or Tobasiche in Zapotec, grows wild in Santa María Zoquitlán, Oaxaca and matures for 13 to 15 years. The production is extremely handcrafted in all aspects from harvest to bottle. The agave is cooked using underground pits with volcanic stones heated with mesquite wood and then pressed using a traditional tahona (a quarry wheel of stone) pulled by horses. The juice is then fermented in vats of pine wood and distilled twice in small copper pot stills. Mezcal el Jolgorio is only produced in extremely limitited batches.

El Jolgorio Joven is an exclusive Mezcal made of the rear and wild Madrecuixe Agave. “Agave de Cortes” only produces a yearly production of 252 lt! Only a few bottles have made it to Sweden!

You will find El Jolgorio Joven in a beautiful clear bottle with Mexican artwork on the label, It is sealed with pink wax.

Ideally you should serve this Mezcal slightly chilled as an aperitif or digestive in a dram or snifter. You could also use it as base for refreshing cocktails and drinks with citrus and agave. However I think this would be a waste since it is a heaven to drink straight up. It is a perfect companion for cold cuts and fish or seafood.

This Mezcal has a crystal clear color with aromas of cooked agave, herbs, cedar and some tropical fruit. It has a taste of ripe fruit, aloe vera, pear, dark cherry with a very pleasant and light smokiness and intensity of raw agave. The aftertaste is very finicky and leaves you thirsty for more!

Nr in Systembolaget: 486107

Cost in Sweden: 1199 SEK

Article: Château Latour-Martillac 2011 in Tumba

2012-11-01T14:09:00.003-07:00

A couple of weekends ago I somehow ended up at a party in the Stockholm suburb of Flemingsberg. I had a strangely good time and managed to leave just before a big fight broke out. The world works in mysterious ways and instead of heading back in to town I found myself travelling even further south by commuter train and bus. Eventually this magical journey took me to bohemian-chic slumber party in an apartment building in Tumba. It was about 2:30 am and I asked if there was anything to drink there. Immediately a nice girl handed me a glass of red wine that I assumed was simple table wine. Even though it was late and I had had a couple of drinks the first sip made me realize that I actually had something really good in my glass. I asked to look at the bottle and to my surprise it was a Château Latour-Martillac 2011. Thank you so much!

Western Taste really recommends you to try this wine so below you can find a short review.

Château Latour-Martillac, previously Château La Tour-Martillac and known as Kressmann La Tour, is a Bordeaux wine from the Pessac-Léognan appellation. The winery is located in the central part of France’s Bordeaux wine region Graves, in the commune of Martillac. The earliest records concerning Latour-Martillac as a vineyard, however, date only to the 19th century. At this time it seems that the property was part of the Montesquieu estate, which also included the nearby Château la Brède, where the famous philosopher Charles-Louis de Secondat (better known simply as Montesquieu) was born and bred. Although it was during this time that Latour-Martillac developed a separate identity, the wines were not widely known or of any great repute. This did not change when the estate came under the dominion of Charropin, a native of Bordeaux who accrued his wealth in the practice of law, and it was not until the Kressmanns, a
family of German descent, arrived on the scene that things were to change in this particular Graves vineyard. Edward Kressmann landed in Bordeaux in the 1860s and quickly set up in the wine trade, and by 1871 he was distributing the wines of Latour-Martillac. The family's involvement with the domaine increased over the years, first taking on responsibility for the viticulture, before finally purchasing it outright in 1929. They have owned it ever since.

The vineyard area extends 42 hectares (100 acres), of which 33 ha (82 acres) are dedicated to the red wine varieties, 60% Cabernet Sauvignon, 35% Merlot and 5% Petit verdot, and 9 ha (22 acres) for white wine production of the varieties 55% Sémillon, 40% Sauvignon blanc, and 5% Muscadelle. The annual production averages 20,000 cases of the red Grand Vin and 11,000 of the dry white. Of the second wine Lagrave Martillac made from the estate's youngest vines, there are produced 4,000 cases of red and 2,000 cases of dry white.

Château Latour-Martillac 2011 is one of the best wines that Pessac-Leognan appellation has
produced in a long time. Initially it reveals a note of spicy oak, but that quickly fades to the
background as the black currant and sweet cherry fruit characteristics emerge. It has core of black currant, crushed plum and fig notes laced judiciously with sweet toast and graphite notes. Firmly tannic on the initial taste finishes with nice dry tannins. It is fresh and medium-bodied and all of this results in a delicious wine that should evolve for 12-15 years.

If this hasn’t persuaded you to try this wine I can add that Château Latour-Martillac 2011 was awarded 93 points by Wine Spectator.

This article has been inspired by an article from Chris Kissack (the Wine Doctor).

Written by Kristian Kull

Wine of the Month: Beringer Founders Estate Zinfandel 2010

2012-10-26T07:43:00.000-07:00

Jacob Beringer left his home in Mainz, Germany, in 1868 to start a new life in the U.S. Jacob took up residence in a farmhouse in the California wine country built in 1848, now referred to as the “Hudson House.” Meticulously restored and expanded, the Hudson House serves today as Beringer Vineyards ' Culinary Arts Center . In 1883, Frederick permanently moved to the Napa Valley and began construction of a 17-room mansion that was to be his home. Beringer Vineyards is the oldest continuously operating winery in the Napa Valley. In 2001, the estate was placed on the National Register for Historic Places as a Historic District.

Beringer Founders Estate Zinfandel 2010 is made from grapes harvested at the winery’s original location mentioned in the paragraph above. This is as close to the quintessential California Zinfandel - a wonderfully rich and intense wine – that you can come. It has notes of vanilla and nutmeg that are complimented by rich, blackberry flavors with a hint of black pepper in the finish. It showcases cloves, white pepper and jammy black fruit aromas that lead into a mouth full of black berries and sweet spice.

You’ll also get excellent value for your money!

This wine is very good to drink at once but if you have the patience to store it for 5-7 years it will become excellent. Enjoy this wine with lamb, beef or maybe some nice cured meats and some good cheese. It's also a perfect fit for grilled gourmet sausages, spareribs, or chicken with a zingy tomato sauce.

Here’s another fun fact about Beringer that just makes you like them:

In 2004 Beringer created the monster wine bottle Maximus. It is the world's largest bottle of wine, as certified by the Guinness Book of World Records. The bottle contains 173 bottles of Beringer 2001 Private Reserve Cabernet and sold for $47,500 at a charity auction.

Nr Systembolaget: 6718
Cost in Sweden: 99 SEK
Cost in China: Approx. 180 RMB
Cost in US: Approx. 12 USD

Benromach 10 Years (nr 472, 350 ml, 247 SEK)

2012-10-22T13:01:00.004-07:00

Benromach Distillery was established by Duncan MacCallum, of Glen Nevis Distillery, Campbeltown, and FW Brickmann, spirit broker, of Leith, in 1898. The firm went bankrupt in October 1899 with liabilities exceeding £70,000 and they experienced great difficulties in finding buyers for the product and the distillery. Without having produced a single drop of whisky Benromach was acquired by Harvey McNair & Co of London in 1911 and the distillery remained in production up to the beginning of the First World War in 1914. After the war, in 1919, Benromach was bought by John Joseph Calder, who promptly sold it to the Benromach Distillery Ltd, a private company registered in late 1919 in Edinburgh. Several breweries held shares in the new company.

However the distillery was closed in 1925 and in 1938 it was sold to Associated Scottish Distilleries Ltd (ASD). ASD was bought by National Distillers, an American corporation. After a hiatus during World War II Benromach changes hands in 1953 when it was sold to the Distillers Company Limited of Edinburgh. Benromach was then transferred to Scottish Malt Distillers Ltd (SMD). Between 1966 and 1974 Benromach's still house was rebuilt and an oil-fired boiler was installed. Two years later the maltings was converted to a cask store, and in 1974 the mash house was rebuilt and the tunroom was modernized. The modernization didn’t quite do it because in 1983 the distiller was closed once again.

In 1993 Benromach Distillery purchased by Gordon & MacPhail. After many years of planning, the refurbishment of Benromach Distillery began with a major over-haul to re-equip the distillery with specially designed and commissioned new stills, a mash tun, remoulded wash backs. This was exactly what was needed and today the pretty white-washed buildings of Benromach Distillery, along with its iconic red brick chimney, stand testament to the vision of those determined to save the distillery from extinction and create an award winning range of Single Malt Whiskies.

Right now you can find Benromach 10 Years Old, Strength 43%, at Systembolaget.

Initially this whisky was matured in a mix of Bourbon and Sherry casks. It was then transferred to European oak Oloroso Sherry casks for a final period of maturation. The result is a beautifully balanced dram, displaying a rich Sherry character, summer fruit flavours, malt creaminess and a light peat smoke influence. It has a golden Golden colour, is well balanced and shows a long and lingering finish with subtle Sherry and peat.

The aroma has a rich sherry scent with fruits, nuts, chocolate and delicate spices. There’s also a hint of fresh green apples, with a malty, digestive biscuit note and light peat smoke in the background. The taste has abundant notes of delicious forest fruits, raspberries and brambles. The sherry is easily to discern and gives the whisky a malt creaminess with a strong peat influence.

In 2010 Benromach 10 Years won gold at San Francisco World Spirits Competition!

Written by Kristian Kull & Alexander Yü

Article: ODDKA Vodka - A Space Odyssey

2012-10-16T06:28:00.000-07:00

ODDKA by Wyborowa is an exciting new line of imaginatively flavored vodkas out of Poland. The vodka is said to be the brainchild of the imaginary quirky genius Wit Oddoski. I would bet that the name actually comes from the musical SONG OF THE FLAME (1925), with music by Herbert Stothart and George Gershwin and lyrics by Hammerstein and Harbach. It is set during the Russian Revolution of 1917 and one song from this score has had a life outside the show, fueled by many cabaret appearances over the years (including a hilarious take by Dorothy Loudon). The song is entitled “Vodka” and here are lyrics:

Of all the concoctions alcoholical,
I know but one that's diabolical.
I simply thrive on old Champagne,
And sparkling Burgundy.
Whiskey, Cointreau, Moselle, or Eau de Vie
Are just like tea,
But…

Vodka, don't give me vodka,
For when I take a little drink
I forget to think
What a little drink can do to me

Vodka, don’t give me vodka,
For when I take a little nip, I begin to slip
And I start romancing with the man that I am dancing with
For vodka, makes me feel oddka
I go and grab a six foot two, anyone will do
If he's only wise enough to see
I'll not scream should he kiss me
Couldn't if I would, wouldn't if I could
Vodka, you ruin me!

Currently ODDKA Vodka is offered only in select markets but a wider release should be imminent. Since the parent company Wyborowa in turn is owned by the giant Pernod Ricard i expect a lush global launch.

ODDKA is available in the six exceptionally peculiar flavours Apple Pie, Electricity, Fresh Cut Grass, Original, Salted Caramel Popcorn and Wasabi. On the website (www.oddkavodka.com) you can find many fun and odd cocktails to mix with the separate flavours.

Look for ODDKA Vodka at Systembolaget or your local liquor store soon!

Written by Kristian Kull

Article: Stockholm Beer & Whisky Festival and Taste Experience 2012

2012-10-03T11:47:00.001-07:00

This year’s Stockholm Beer & Whisky Festival and Taste Experience are absolutely amazing with an excellent and exciting Danish section with many different micro breweries from Denmark. Most exhibitors also introduce new releases, vintages and exciting taste experiences in all categories. One in particular that we enjoyed was the new Swedish London Dry Gin Hernö gin flavoured with lingonberry. We also loved our 30 min tasting at their Gotlands Brewery bar.

The famous Swedish GQ restaurant prepared a spectacular press brunch were we got different kinds of amazing dishes. To complement the food different breweries presented their beers that really harmonized with this gastronomic experience. A beer that went particularly well with an excellent ham roast was Mohawk Oktober Unfiltered that we really recommend. It has “hoppy” nuanced flavour with hints of apricot, herbs, Earl Grey tea, and honey.

Stockholm Beer & Whisky Festival and Taste Experience is a fair that we really enjoyed and it’s an event that keeps on getting bigger and better each year. The press had an impressive turn up with a full auditorium during the press conference. The impressive variations of breweries, distilleries, wine houses etc and all of you will be able to try a lot of things you never have before. In an age when other fairs tend to go down in number of exhibitors and attendees Stockholm Beer & Whisky Festival just keeps getting bigger, better and more qualitative with the years.

Here are some quick recommendations from Western Taste that you can find at the fair this weekend:

Wisby Stout, Gotlands Brewery, Spendrups

The foam is very good, although it doesn't stay for long. It has an almost black body, with as said a nice creamy head. Light sweet roasted malty aroma but the dark malt notes are just as they should be. It has a well balanced flavour that is quite dry, light and sweet with hints of coffee and red berries. Wisby stout is not too heavy, easy drinking, with a relatively low ABV. There are no animal products in the beer of any kind.

Wisby Salmbic, Gotlands Brewery, Spendrups

This is a great wheat beer flavoured with the on Gotland much used dewberry (Salmbär). It is a cloudy golden grey beer with a small off white head. Salmbic has a rich banana aroma with a medium-full body and it is sweet and well rounded, the hefeweizen character dominates. The acidity is also very pleasurable.

Malmö Brygghus

Malmö Brygghus is the only local micro brewery in Malmö, Sweden. Since the opening in November 2010 they have produced high quality and creative beers. At the fair you should particularly try Malmö False Dmitriy, Malmö Amerikansk Pale Ale, Malmö Beersons Festival Amber Ale and Malmö Nordtysk Pilsner.

Cutthroat Porter, Odell Brewing Co

This is not quite a stout but definitely no lightweight. Cutthroat Porter is smooth, robust and inspired by the classic London porters. Dark roasted malts are used to create a deep, rich colour and flavour that hint at chocolate and coffee. It is named after the Colorado state fish – with its own rich heritage and unmistakable dark colouring.

90 Shilling Ale, Odell Brewing Co

90 Shilling Ale is Odell Brewing Companies flagship beer that was served at their opening party in 1989 in Fort Collins, Colorado. It is a lightened up version of the traditional Scottish ale. This produces smooth and delicious medium-bodied amber ale. The name 90 Shilling comes from the Scottish method of taxing beer. Only the highest quality beers were taxed 90 Shillings.

Champagne Bruno Michel Brut, Cuvee Blance

This is a superb champagne that comes from the villages of Pierry and Moussy in the sud-Epernay sub region of Champagne. This Champagne is composed of 53% Meunier and 47% Chardonnay. It is a very well balanced champagne. It has pleasant toast and spiced apple aromas and flavours and a crisp dry finish. It is dosed at a very light nine grams per litre.

“Whiskyspelet” and “Ett Vinspel” from Nicogame

“Ett Vinspel” and “Whiskyspelet” are two informative and entertaining quiz games that are almost pocket sized. They each contain over 400 questions in six categories that guarantees you many fact-filled evenings where you can challenge even the most annoying of all the self-proclaimed connoisseurs.

Best sure to visit Stockholm Beer & Whisky Festival 2012 this weekend!

Written by Alexander Yü & Kristian Kull

Recommendation: 5 Cognac for the Autumn

2012-09-25T06:58:00.000-07:00

We at Western Taste loves cognac and all that it has to offer and we thought it would be suitable to present 5 favorite cognacs that we enjoy and loves to consume and bring out on special occasions or just after a hard day of work.

Delamain Vesper XO, Grande Champagne (exclusive)

This Grande Champagne is older than its little brother Pale & Dry XO and has been crafted in different, more classic style, with a more pronounced amber colour, with bright flashes of pure gold.
The bouquet provides oak, aromas of mushrooms, dry vine shoots and vanilla.
On the palate, the extraordinary full bodied roundness is matched by the remarkable length. The cognac is a full body, matured and refined beverage that is luxurious in every way. Most people calls Delamain cognac the Rolls Royce of cognac and we definitely concur.

Nr Systembolaget: 10658
Cost in Sweden: 899 SEK
Cost in US: Apprx 138 USD
Cost in China: Approx 1300 RMB

Courvoisier Napoleon Fine Champagne (one favorite)

This is the original Napoleon Cognac, by which all others are judged. Created in 1910, to celebrate our relationship with France's first Emperor, Courvoisier Napoleon Fine Champagne is a timeless blend of Grande and Petite Champagne cognacs that have been matured for up to 20 years, giving the congac seductive signature notes of sandalwood, dried apricots and mushroom.

Nr Systembolaget: Not available
Cost in Sweden: Not available
Cost in US: Approx 85 USD
Cost in China: Approx 900 RMB

Frapin Cuvee 1888 Grande Champagne (very rare)

The Frapin family claims sixteenth-century comic author Francois Rabelais, well known both for his prodigious wit and equally prodigious intake of spirits. The author's sense of adventure and his appreciation of a equally prodigious intake of spirits. The Cuvée 1888 provides the finest example of the clan's ability to mix centuries-old craft with the natural abundance of France´s Grande Champagne region. A mixture of several vintages, some predating its 1888 moniker, the Cuvée 1888 presents hints of soft spices and a surprising floral aroma.

Nr Systembolaget: Not available
Cost in Sweden: If imported it would cost approx 38000 SEK (imported by Divine)
Cost in US: 6800 USD
Cost in China: Unknown

Hennessy XO (superb XO cognac)

This cognac is a blend of many crus: Grande Champagne, Petite Champagne, Borderies and Fin Bois. It is a powerful and rather woody blend, with spicy aromas, complex but remains round. This rich congac brings oak and leather together with slightly sweet notes of flower and fruit. A well balanced work, with a good sense of pepper and rancio. It is also the silver medal winner of 2010 world spirit competition.

Nr Systembolaget: 80157
Cost in Sweden: 1385 SEK
Cost in US: Approx 170 USD
Cost in China: Approx 2000 RMB

Camus VSOP Elegance (great value)

Cognac Camus VSOP Elegance is a blend of eaux-de-vie from different terroirs of the cognac region, the Borderies for example. Many cognac conoisseurs are skeptic against VSOP however I must say that this is a very elegant and balanced VSOP. On the nose it is round, notes of fruits and some almond aromas. On the palate it is fresh, light on wood and rather smooth on the finish.

Nr Systembolaget: 87141
Cost in Sweden: 459 SEK
Cost in US: Approx 45 USD
Cost in China: Approx 450 RMB

Written and recommended by Alexander Yü

Article: Kopi Luwak - Most Exclusive Coffee in the World

2012-09-13T08:25:00.002-07:00

Kopi Luwak coffee comes from the Indonesian island of Sumatra, an area well-known for its excellent coffee. All coffee begins as a fragrant and beautiful white flower. The flowers develop into green cherries about the size of a glass marble, inside each cherry two coffee beans sit facing each other. After a few months the cherries ripen to a vivid red and are ready to be harvested, or maybe eaten. Luwaks or Civets are generally nocturnal and steal into the coffee plantation at night to feast on coffee cherries. These little mammals live in the trees and one of their favourite foods is the red, ripe coffee cherry. They eat the cherries, bean and all. While the bean is in the little guy's stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits. Fruit forms a significant portion of a Luwak's diet so they are very good at selecting the ripest, juiciest cherries. This ability contributes to the final quality of Kopi Luwak. The coffee cherries remain in the digestive tract of the Luwaks for around twenty four hours and are mixed with various other things the Luwak has eaten. Raw kopi luwak often contains seeds and nuts as well as coffee beans. During the digestive process the flesh of the cherries is removed leaving the seeds (the coffee beans) inside an inner skin, called the pergamino or parchment. The parchment is porous allowing acids in the Luwak's stomach to soak the beans causing the destruction of some of the proteins in the coffee and altering their final taste.

Once the Kopi Luwak has been collected the pieces are, by hand, broken into individual beans, discarding all the unwanted components and reducing the volume of the Kopi Luwak by a considerable amount. The beans remain in the dry, papery parchment which needs to be removed. The beans are then spread out on dark tarpaulin in the sun for a few days to dry the parchment and make it easier to remove. Once the skin/ parchment has dried sufficiently the beans are put into a wooden mortar and pounded with a crusher by hand. The beans themselves are harder than wood and remain unaffected by the treatment while the brittle parchment breaks apart and separates from the beans. The resulting Kopi Luwak beans are hand sorted to remove any beans that appear damaged or unusual, a tedious and time consuming process. After sorting the beans are given a final wash in fresh water, dried for a few days to prevent mould, and stored in hessian sacks.

A batch of raw Kopi Luwak may lose as much as 80% by weight by the time it is ready for roasting. A further 20% of that weight is lost during the roasting process, due to moisture loss, so 10kg of raw Kopi Luwak may produce as little as 1.5kg to 2.0kg of roasted Kopi Luwak beans. Because of the strange method of collecting, there isn't much Kopi Luwak produced in the world. The average total annual production is only around 500 kilos of beans.

The Flavour

The resulting coffee is said to be like no other. When Western Taste and friends tried the coffee we gathered the following tasting notes:

The nose

Freshly brewed Kopi Luwak has a naturally sweet scent with traces of nuts and chocolate. You can also find hints of hay, tobacco and vanilla. One of our “test subjects” found that the coffee smelled slightly medicinal with hints of faeces.

The Palate

It is definitely a mild coffee but with lots of different taste experiences. You can find some subdued spices that linger and forms a pleasant acidity in the back of your oral cavity. Another one of our “test subjects” compared Kopi Luwak to a mild and very good espresso with a burnt hint.

The Aftertaste

There is almost no aftertaste to talk about. You have a pleasant feeling in your mouth and anything you eat or drink afterwards tastes exceedingly sweet.

Because of the rarity of this coffee, the price is quite outrageous. If you can find a vendor, the current cost for a kilogram of Kopi Luwak is 900 USD or more. Some more adventurous coffee houses are selling it by the cup, but you won't likely find it at your local coffee shop just yet. The coffee isn't so spectacular that it's truly worth that amount of money. You are paying for the experience of enjoying such an unusual and rare delicacy.

Written by Kristian Kull

Article: The Love for Champagne

2012-09-11T04:53:00.002-07:00

French monks were the first to bottle a sparkling form of wine called Champagne, named after the Champagne region of France.

The method of making -mousse- (another name for bubbles) in a bottle was invented by the efforts of Frere Jean Oudart (1654 – 1742) and Dom Pierre Perignon (1639 – 1715), Benedictine monks and cellarmasters at the respective abbeys of Saint-Pierre aux Monts de Châlons and Saint-Pierre d’Hautvillers.

Until medieval times, it was the monks who tended the vines: the wine was blessed and drunk during mass. The wines of Champagne were given a unique destiny when the paths of geography and history crossed. It was Saint Rémi, bishop of Rheims, whilst living in a villa surrounded by vineyards near to the present town of Epérnay, who baptised Clovis when he converted.

The first King of France was anointed with wine from the Champagne region one Christmas evening in 496. Several centuries later, the marriage of Jeanne de Navarre, heiress of Champagne, to the heir to the French throne, later Philip the Fair, linked the destiny of the Lords of Champagne to the crown of France. We at Western Taste will present some Champagne recommendations and hope you will enjoy the taste as much as we did. Enjoy and have fun!

Bollinger

Quality: Very High

Price: Quite high, but worth it

One of the last independent and family owned Champagne houses. The quality is very good since they can control the production and not make it as a mass product like Moet Chandon. Bollinger is one of the few Champagne houses that has created strong branding with a sustainable and high standard quality.

www.bollinger.fr

Moët & Chandon

Quality: Standard

Price: Price is to high for the quality of Champagne

The most sold Champagne in the world and the strongest marketing program. F1, movies, important award dinners, celebrities and many more branding and marketing activities has been supported by Moët & Chandon. They are also part of the largest luxury brand group in the world with LVMH (Louise Vuitton / Moët / Hennessy) within the group it also includes brands like Johnny Walker, Hennessy Cognac and Dom Perignon Champagne. But the quality of the Champagne is not even close to the others in this article, with the exception of Dom Perignon.

www.moet.com

www.lvmh.com

Duval Leroy

Quality: High

Price: Good

Like Bollinger, Duval Leroy is one of the last standing major family owned Champagne houses. They provide high quality with a better value price for the market. Their Champagne is very nice, especially their Lady Rose. Marketing strategies could be stronger but their product quality is very good and worth the price.

www.duval-leroy.com

Krug

Quality: Very High

Price: Very High

This Champagne house is expensive, high in quality and only for the people that can spend the money. It is something that stands out from the crowd. It is something that says quality and high standard all together, it is the Rolls Royce of bubbly wine.

www.krug.com

Perrier Jouët

Quality: High

Price: High

Perrier Jouët is mostly famous for its beautiful design and marketing strategy, but is the quality really good? Well the winery is today owned by the huge beverage group Pernod Ricard and is one of the leading brands in Champagne. The quality is very high and the consumers love to drink Perrier Jouët. The price is still a bit expensive however the quality is absolutely amazing.

www.perrierjouget.com

Written by Alexander Yü

Article: Gastronomy like James Bond

2012-09-10T01:45:00.000-07:00

Over the years agent 007 have always been associated with luxury, style, women, action and the amazingly superb knowledge within gastronomy. The character James Bond usually is known for Bollinger, Aston Martin and Vodka Martini - shaken not stirred. However over the years it has varied many times on what kind of beverage, automobile or gadgets 007 used. For instance in Goldfinger, Sean Connery drinks Dom Perignon instead of Bollinger and in resent years Daniel Craig has invented a new cocktail for the character; Vesper. Bollinger Champagne is actually not introduced to 007 until 1973 with "Live and Let Die". All in all we can say that James Bond brings style and high interest in food and beverage which we at Western Taste adores in James Bond the most amazing spy character of all times.

Champagne

Dom Perignon (vintage 2003)

Nr Systembolaget: 7428

Cost in Sweden: 1199 SEK

Cost in China: Apprx 3000 RMB

Cost in US: Apprx 115 USD

Tattinger Comtes de Champagne Brut Blanc de Blancs (vintage 2002)

Nr Systembolaget: 77287

Cost in Sweden: 1350 SEK

Cost in China: Apprx 3200 SEK

Cost in US: Apprx 140 USD

Bollinger La Grande Annee (vintage 2002)

Nr Systembolaget: 7579

Cost in Sweden: 849 SEK

Cost in China: Apprx 2500 RMB

Cost in US: 79 USD

Wine

Château l`Angélus 2006, Saint-Emilion, Bordeaux, France

Nr Systembolaget: 99875

Cost in Sweden: 1495 SEK
Cost in China: Unknown
Cost in US: Apprx 135 USD

Chateau Haut-Brion 1957, Graves, Pessac-Leognan, Bordeaux, France

Price: Very rare and most likely not available anymore

Chateau Mouton-Rothschild 1955, Pauillac, Bordeaux, France

Price: Very rare and most likely not available anymore

Chateau Lafite Rothschild 1959, Pauillac, Bordeaux, France

Price: Very rare and most likely not available anymore

Previous James Bond Films

Dr. No (1962): Dom Pérignon 1955 and Smirnoff vodka.

From Russia With Love (1963): Taittinger Blanc de Blancs.

Goldfinger (1964): Dom Pérignon and mint julep.

Thunderball (1965): Dom Pérignon 1955, vodka, Cinzano martini and Rum Collins.

You Only Live Twice (1967): Vodka and Noilly Prat vermouth.

On Her Majesty's Secret Service (1969): Dom Pérignon 1957, Château Haut-Brion 1957, Hennessy Cognac and Campari.

Diamonds Are Forever (1971): Mouton-Rothschild 1955.

Live And Let Die (1973): Bollinger (for the first time).

The Man With The Golden Gun (1974): Dom Pérignon 1964 and wine from Phuyuck, Thailand.

The Spy Who Loved Me (1977): Bacardi rum.

Moonraker (1979): Bollinger R.D.

For Your Eyes Only (1981): Dom Pérignon and ouzo.

Octopussy (1983): Bollinger R.D.

Never Say Never Again (1983): (Sean Connery's unofficial film of Thunderball). Absolut vodka.

A View To A Kill (1985): Bollinger 1975, Château Lafite Rothschild 1959 and Stolichnaya vodka.

The Living Daylights (1987): Bollinger R.D.

License To Kill (1989): Bollinger R.D.

GoldenEye (1995): Bollinger Grande Année and vodka.

Tomorrow Never Dies (1997): Vodka.

The World Is Not Enough (1999): Bollinger Grande Année.

Die Another Day (2002): Bollinger Grande Année 1961 and 1995.

Casino Royale (2006): Bollinger Grande Année 1990, Château Angélus 1982 and Vesper.

Quantum of Solace (2008): Bollinger Grande Annee and Vesper.

Written by Alexander Yü

The New James Bond Movie: Skyfall

Article: Dress for success

2012-09-06T07:02:00.001-07:00

Fashion goes and comes however when it comes to mens fashion there are some basics that never goes out. There are only luxury changes in detail that you need to consider before your purchase. Western Taste has chosen a few recommendations on suits and style that are suitabel in your cigar lounge, wine bar or dining out on high end restaurants with friends.

Ermenegildo Zegna is an Italian luxury fashion house, specialized in men's clothing. Founded in 1910, it is now managed by the fourth generation of the Zegna family and remains in family ownership. As well as producing suits for its own labels, it manufactures suits for labels such as Gucci, Yves Saint Laurent and Tom Ford. When it comes to mens ware Ermenegildo Zegna is the best.

Massimo Dutti is a company belonging to the Spanish Inditex group (also owner of Zara) dedicated to the manufacturing of clothing. It was created in 1985 and its product range was limited to men's clothing. Massimo Dutti is not on high fashion as the other brands that are presented however it is a very classical clothing line that provides you good quality and amazing design for a fair price.

Giorgio Armani S.P.A. is an international Italian fashion house founded by Giorgio Armani, which designs, manufactures, distributes, and retails haute couture, ready-to-wear, leather goods, shoes, watches, jewellery, accessories, eyeware, cosmetics and home interiors. The Armani name has become synonymous with high-fashion, and is a prestigious name in the fashion industry. Armani has always been associated with luxury and superb design in men’s ware and especially its suits. By the end of 2005, estimated sales of the company were around $1.69 billion.

Written by Alexander Yü

Restaurant Review: Bistro Rigoletto, Sweden

2012-09-04T07:23:00.004-07:00

Bistro Rigoletto gives you a classical French cooking with a typical bistro in terms of service and interior design. The restaurant is located on one of Sweden's most busy streets; Kungsgatan, in Stockholm. They have followed the French way of forming a classical theatre bistro next to an old cinema and the interior gives you an classical atmosphere of French art deco. I enjoyed the location and the classical design, however the staff is a bit slow when it comes to order and very fast when it comes to the payment. It is almost as if the staff wanted us to leave as soon as possible for the next customer, which I did not appreciate. When it comes to the food the standard are well executed and nicely seasoned, however my wife ordered a well done steak and received a medium rare. Also, we were a company of 4 and my wife got her steak 15 min after the rest of us which is not acceptable.

The wine list is well made and gives you all the quality selection from France that you need from a bistro style restaurant.
For lunch Bistro Rigoletto gives you plat de jour, which is French for todays special. The food is usually very good however a bit to expensive, especially when they call themselves bistro.

To sum up the review I would say that the food was well seasoned, well made (except for my wife’s steak) and the interior design is perfectly chosen. However the personnel need to be more service minded and trained. They should think of the customer as a long term relationship and not to provide a snobbish image.

Bistro Rigoletto

Kungsgatan 16

Stockholm, Sweden

Tel: 08-502 571 20

bistrorigoletto.se

Final Grade: 3 out of 5

Written by Alexander Yü

Wine of the month: Campogiovanni Brunello di Montalcino DOCG 2006

2012-09-03T01:28:00.001-07:00

This wine has been voted as nr 4 best wine in the world by Wine Spectator and absolutely amazing when it comes to quality, scent, taste and food combination.

Licorice, sweet spices, toast, smoke and sanguine aromas and flavors envelop a kernel of raspberry in this intense, extroverted red, which is complex, focused and structured, with an expansive finish. There's fine potential, but needs time.

The 50-acre Campogiovanni estate in Montalcino was acquired in the early 1980s by Chianti producer Agricola San Felice. About 30 acres of vines, the oldest of them planted in the mid-1960s, are used for its Brunello. Winemaker Leonardo Bellaccini replanted other parcels in 1982, 1988 and 1997, using both selection and clones. This red, aged three years in large, Slavonian oak barrels and one year in bottle, benefited from the excellent 2006 vintage.

Nr Systembolaget: 73516
Cost in Sweden: 299 SEK
Cost in China: Unknown
Cost in US: 50 USD