I have a lot of experience in wine. Actually I'm quite sure I still have spitted out more than I have swallowed, tasting wines as a professional wine writer. For many years I use to write articles about food and wine for Swedish magazines and news papers. I was an active members of the Swedish wine writers association and have tried close to 50K wines. All the famous wines from Bordeaux, Burgundy, Napa and so on. I have a great appreciation for wine, and love to combine them with different dishes.
After moving to U.S in 2007, I have experienced a lot of amazing wines from here. That’s why my wine recommendations will be heavy on U.S reds. If It was 10 years ago, it would have been more, Spanish, South Africa, Australia and France. .
2014 Calling Cab, $25+
Nice very robust juicy and fruity cab. Needs a lot of air. Put it in a carafe for at least a couple of hours before serving. Best with a nice rare steak. I actually had a glass of the wine the day after i opened the bottle and it was even better.
Freak show Cab, $25+
Heavy stuff that needs a lot of air. Can easily be kept and forgotten for a couple of years. This one has been hanging in my wine cellar for at least two years. Pairs very well with steaks, mushrooms and buttery sauces. You need flavorful food with this one.
2012 Foley Johnson (Bordeaux blend) $30+
Really nice blend with the same grapes as used in Boudreaux in France. Pretty sour and nice tannins with mature fruit of black currant Jane a nice long Finnish of tobacco and oak. Really nice. Goes well with all drake meat, lamb and even pork.
2014 Benton Lane (Pinot Noir) $30+
Super nice Pinot from Willamette Valley. Organic and all it should be coming from there. The wines from this place tend to be more Burgundy-esc thanks the ones from the south, and I really like that. This one is perfect. light, flavor of strawberries and tobacco.
Works well with pork, chicken and even grilled fatty fish. doesn't harm the wine to serve it a bit chilled.
I have always liked to blend different characters. I have little or no rules when it comes to combine flavors. Same thing with wine. This is a great example of why you should challenge you inner you, and start having fun with flavors in whine. The two wines bellow are rich cabs $40+ from Napa and taste amazing. One is fro 2005 and the other on is from 2014. So if you blend the very young one with the older one you get both the age from the older wine, and the energy from the young. Perfect combination. And an amazing wine to enjoy with any red meat.
2014 Duckhorn Cab, $50+
Really dark in color with young rich tannins. Still very young, can be kept for many years from now. Probably on to 5-8 years from now. If you like rare and juicy steaks it is already a great company to that kind of meat. Make sure to air it in a carafe a couple of hours before enjoying.
2015 Gevrey Chambertin, Pinot Noir, $45+
This is just how a Pinot Noir should taste like. Even if the wine is from 2015, it is ready to enjoy! The strawberry fruit is smooth like silk and it has just the perfect balance between the fruit and oak. a bit dry at the end, that only make you want another sip. Perfect to just enjoy without food but will be great with lighter types of meats and cheeses.
2014 Penfolds, Bin 407 Cab, $80+
A favorite of mine opened for my birthday. Love Aussie Cabs. They are like on steroids but with and awesome packed bag of flavors and tannins. Needs to be opened and poured in to a carafe a couple of hours before serving. Packed with oak, herbs, eukalyptus, green bell peppers and black currant. Like AC/DC but in liquid.Best with a juicy big steak!
2015 Hamilton Russel Pinot Noir, South Africa, $40+
Really good Pinot from South Africa, They also make an amazing Chardonnay if you can find it! Silky and Smoot wine with flavors of tobacco, matured strawberries and oak in a perfect balance. I like to drink my Pinot's a bit cooler now in the summer. I put them in the cooler an hour before serving. Enjoy!
2012 Aalto, Ribera Del Duero Spain. $50+
This is a heavy, elegant red wine on the rise. You can tell they didn't save money, using new oak here. Really powerful, heavy, but elegant red whin e. Fits perfectly with steaks.
2010 Geoff Merrill Cabernet Sauvignon, Australia, $20+
My favorite heavy summer wine this year. Powerful fruit that taste like black currant and blackberries, nicely paged in oak with a hint of tobacco and eucalyptus. Nice long finish. Works very good with grilled beef. Need some air to open up, before serving. I even tried some left over wine that was left in the bottle the day after I had it. Still amazing.
2014 Goldschmidt, $20+
Super nice with a pice of grilled m eat. Taste more like a wine at $40+. I always buy a case and try to forget it for a couple of years for it to settle down. Contains the classical flavors of green bell peppers, black currant, tobacco and dark chocolate. Probably my favorite U.S Cab, for $20+