Those who do not take chances will never enjoy champagne. Russian proverb

I could drink champagne all the time, if only it weren’t so expensive. Luckily, of late, prices have started to come down, even at L C B O.
Champagne manufacturers noticed, much to their dismay, that demand has dropped in some markets up to 30 per cent, but only for the entry level products. Premium brands, les grandes marques, are still selling at the same prices before the recession.
In Champagne last year, the yield per hectare was fixed at 15 tons. This year it is 12 tons, and the juice of three tons must be held back and sold at a later date.
Champagne is a luxury product and most manufacturers are well off, enough to ride out, even a long recession. Small family operations suffer financially.
In the last two decades, practically all wine producing countries started their own industries either my using the costly methode champenoise, or the less expensive Charmat method. Such products cost a fraction of champagne, but lack the cachet of the original wine mostly due to marketing, packaging, and finesse of the champagne.
Although most books only three grape varieties are mentioned (pinot noir, pinot meunier and chardonnay), in reality nine can be legally planted and surely there are. The remaining six are: arbanne, pinot blanc, petit meslier, pinot gris (fromanteu in Champagne), pinot de Juillet and pinot rose.
Of late many large champagne manufacturers purchased smaller but well known producers and their brands, i.e Louis Vuitton Moet Hennessy owns Krug, Veuve Cliquot, Ruinart, and Mercier.
Moet et Chandon and Veuve Cliquot control 55 per cent of the export market.
Boizel-Chamoine owns Lanson, Boizel, de Venoge, Besserat, Gauthier, Maison Burton, Chamoine Freres, and Champagne Alexander Bonnet.
Remy-Cointreau group owns Charles Heidsieck and Piper-Heidsieck.
A. Thienot Marie Stuart, Thienot, Canard-Duchene,
Pernod-Ricard G.H. Mumm, and Perrier-Jouet.
Vranken-Pommery Heidiseck Monopole, and Magnien.
At this time champagne houses are reserving vintage wine and disgorging to specific requests of their best customers.
Small family operations are now turning to biodynamic production in an attempt to gain market share, or at least maintain what they have.
Recently, I had the opportunity to taste five biodynamic champagnes from Fleury, a small family owned and operated firm.
Carte Rouge ($ 56.95), dry, fruity, refreshing with a long aftertaste and fine bubbles; Fleur de l’Europe ($ 56.95(dry, blended using wines from the 2001 and 2002 vintage, aromas of apples/pears, vibrant and deeply flavoured: Rose de Seigne Brut ($ 67.95) exclusively produced using pinot noir grapes with the classic “saignee” technique. This is an excellent rose that could rival brands selling for close to $ 100.00. It smells of strawberries, is well balanced and possesses very fine bubbles; Robert Fleury, 2000, ($ 79.95) was created in honour of the founder of the firm. It has finesse, offers pronounced fruit aromas, is refreshing and layered flavours; 1995 vintage Fleury ($ 89.95) had a biscuit flavour. It is elegant refined with superb, ripe fruit. Comparable quality bands cost twice the amount being asked.
All can be ordered from the Living Wine. E-mail mark@thelivingvine.ca.
Champagne’s best markets are: The United Kingdom, the U.S.A., Germany, Belgium, Sweden, Spain, the Netherlands, Canada and Denmark. Russia and China are evolving and promising markets.
If you cannot afford champagne, there are other alternatives: Freixenet Cordon Negro, Segura Viudas Brut Reserva (Spain), Sauvignon Blanc Two Oceans, (South Africa), Henkell Brut (Germany), Prosecco di Valdobbiadene, Cantina Produttori di Valdobbiadene, Asti Spumante, Martini e Rossi (Italy), Jacobs Creek Sparkling, Jantz (Australia), Roederer California (U.S.A), Schramsberg, Brut Chateau des Charmes (Ontario).

Tips
Sparkling wines should be consumed within a year of purchase. Vintage dated champagne can be cellared for up to 10 years and in some cases even longer.

Never put sparkling wine in the freezer to cool quickly. A bottle of sparkling wine will cool in 20 – 25 minutes (water, ice cubes, and salt).

Use flute shaped glasses for service.

Never shake a bottle and serve the wine at approximately 9 – 10 C

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Hrayr Berberoglu – E-mail – Read his books?

Balbi, Syrah-Viognier, Tulum Valley 2009

This Syrah with a dash of Viognier is fresh and has lots of vibrant fruit and aromas of red cherry. High acidity, elegant structure with vibrant fresh red cherry fruit, well-balanced, elegant with good length.

La Legua Roble, Cigales 2007
The nose suggests bright and vibrant red cherry aromas. Well-balanced palate supported by complex red fruit characters and a firm structure; fresh and lively fruit on the finish; good depth.

Araldica Vini, Asda Extra Special, Barbera d’Asti 2007
Vibrant fruit with chewy red cherry fruit and an attractive perfume. Complex with vibrant fruit and lots of juicy characters, good length.

See the rest of the list at Decanter.com.

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Morten – E-mail

Lutefisk is made from air-dried or salted/dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content. The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.

Cooking
Lutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an oven proof dish, covered with aluminum foil, and baked at 225 °C (435 °F) for 40–50 minutes.

Eating
In the Nordic Countries, the “season” for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.

Red Wine
It is a little bit difficult with red wine, but perhaps a Ripasso would do nicely. The best wine is fruity with some tannins.

Giacomo Montresor Valpolicella Classico Rip. Capitel della Crosara 2006 NKr.: 145.-.

Source: Wiki

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Pinnekjøtt (literally “stick meat”) or Dried mutton ribs is a traditional Christmas dish in the western parts of Norway. Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are re hydrated, usually 12-24 hours in pure water and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed rutabaga. Traditionally, beer and aquavit are served with pinnekjøtt, but it has become increasingly popular to drink red wine instead, perhaps since wine is becoming more popular in general.

source: Wiki

Red Wine to the dish:

Château Ferran 2006 NKr.: 197.-.

Zenato Valpolicella Cl. Superiore Ripassa 2006 NKr.: 183.-.

Niepoort Vinhos Batuta Tinto 2005 NKr.: 499.-.

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This recipe is one of 3-4 traditional Norwegian Christmas dinners. Here are the recipes and some tips on matching red wine:

Ingredients:
500g of ribs pr. Person, Salt, pepper and water.

The Recipes
Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl (3/4 cup) water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 – 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 – 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, sauerkraut, cranberries and any other family favorites.

Here are 4 wines that we have tried out:

1. Masi Passo Doble Malbec Corvina 2006 for about 130.- NKr.

2. Château Ferran 2003 for about 170.- NKr.

3. Bodegas Lan Gran Reserva 1996 for about 189.- NKr.

4. Niepoort Vinhos Batuta Tinto 2004 for about 499.- NKr.

Click on the wines to read more about them and to see how we liked them.

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For a few years ago we decided to create a pepper cake fortress and it should be BIG. So we activated the whole family and spent an entire Sunday on the project. Here are some photos from the day:

Here we already have started in the process of creating the fortress. Before we came so far it was a big designer job that had to be done. The entire construction was designed and templates are created from scratch.

There are many parts to keep track of. And as we found out after the roasting was that the walls were all too thick….. I think we should have put more work with the rolling pin.

Now, we have started with the decoration. For the youngest this was probably the funniest job.

Decoration also takes a long time.

And more decoration.

Finally, we have begun on the building. Some construction error, we discovered more gradually, but it was only to think a little constructive as we solved the most difficulties.

Now it begins to look like something. What I am not sure ……

Cannons and well, we must have.

Finally finished and all are equally proud.

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