In the glass summer
How we have all longed for the holidays!! Finally, for many, it is approaching. We get to enjoy Sweden at its best (I’m an optimist when it comes to the weather) For me, it’s crafts in the garden and a lot of fishing. PS. sits on the family record for walleye, 7835 hg, which my husband hopes to beat every time we are out on the lake. DS
Summer wines for me should be light and crisp on the white side and red so there are two categories, either the lighter ones and then the ones I had last time, our barbecue wines. But now it will be the red lighter wines. Enjoy them as they are when the sun is highest in the sky or for lunch, preferably a chicken salad or cold cuts. I have chosen to recommend Sancerre/Sauvignon Blanc and Beaujolais/Gamay.
A grape that many recognise by its character. Aromas of nettles, gooseberries, blackcurrant leaves, asparagus and grassiness. A wine that always works!
In spring and early summer it is perfect with the green primroses that arrive on our tables and is always appreciated as an aperitif wine, as it has a wonderful acidity. This acidity also makes it perfect for the slightly sour goat cheese Chèvre, yum!
Sauvignon Blanc is a great grape in New Zealand, where this particular grape is developing fantastically. These wines take on an almost sumptuous aroma and taste. But right now I’m totally in love with the French Sancerre, it’s soooo good! Minerals, subtle acidity and lovely crispness. Sancerre comes from the eastern Loire Valley, where the districts of Reuilly, Quincy and Pouilly-fumé are also located. Sauvignon Blanc is also one of the big green grapes in Bordeaux, partly in the sweet Sauternes but also in the dry white wines, but then the wine is almost always oak barrel aged which is fun to compare with a Sauvignon Blanc from the Loire.
Many people think Beaujolais only my grandmother drinks it, like…. But give the wine a chance, there are good examples of Beaujolais, which can even withstand some age.
Beaujolais comes from Burgundy, for example, from the wine appellations Morgon and Moulin-a -Vent.
These vineyards are located in the southernmost parts of Burgundy and 90% of them produce red wine and the rest white and rosé.
A Beaujolais has a lovely juiciness and high fruitiness, is light in style, so it’s very good to lower the temperature a bit when you serve it, throw it in the fridge a while before you serve det
A Beaujolais Nouveau (which is always released on the 3rd Thursday of November each year) should always be drunk young.
Beaujolais Nouveau is made with the method Maceration Carbonique, which means in short that you put the whole grape clusters in a concrete vat on top of each other, takes out all the oxygen with the help of a gas / carbon dioxide (Carbonique) when it is completely oxygen-free around the grape clusters so they start fermenting from the inside of the grape. This gives a higher fruitiness that is characteristic of Beaujolais.
The wine has intense colour and aromas of cherry, dark ripe fruit. The taste is generous, full-bodied and round with silky tannins. The finish is long and slightly spicy. This is such a great Beaujolais that it fixes the Entrecoten on the grill with a pepper sauce. Best served around 16-17°
The wine offers an aroma of red berries and lots of fruit followed by a fresh taste of raspberries and cherries and well-balanced acidity. The wine goes well with cold dishes, light meats, such as veal and chicken, salads and milder cheeses.
A young producer – Les Vin Georges Duboeuf was founded in 1964 and has meant a lot to the Beaujolais region and its positioning on the international market. Cultivation is done with traditional methods and with great respect for terroir. Almost all the wines are made from the Gamay grape as the main component, which allows the different locations to speak and really come out in the different wines. Today the company is run by George’s grandson Adrien, who at just 28 years old is carrying on the tradition on the international market.
Big nose with a clear critical mineral tone and a certain creaminess and hints of green apples and gooseberries. Tasty and tight with good fruit attack, lively acids and nice length. Hints of minerals, nettles, green apples and gooseberries. Wonderful with this wine is a butter-fried mackerel with fresh potatoes and a primrose salad with a cold herb crème fraiche sauce. Or fresh crayfish with a West Botten pesto.
Grapey and youthful with hints of nettles, blackcurrant leaves and an incipient minerality. Good fruit on the palate and a nice freshness. Classic with Sancerre is more acidic goat cheese, cold Gazpacho, most fish dishes and then preferably with green accessories such as asparagus, beans, etc.
Domaine Champault is an estate of 22 hectares of vineyards and it is currently run by the two brothers Laurent and Claude. Laurent, the winemaker, has a degree in oenology from the University of Dijon and it is clear that this has influenced his desire to experiment. Today, Domaine Champault appears as one of the most exciting names of the future in Sancerre.
“To get into the right holiday mood, I recommend listening to Owe Thörnqvist’s Rumba in Engelska parken.”
Inga-Lena, Chef & Sommelier