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.
For many people wine paring can be snobby, but for me its all about finding a nice wine and combine it with food. Often when i decide on what to cook, I choose the wine first, and then decide on how to create a dish that works well with the flavor of the wine I picked.
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. Still haven’t found my perfect wines transforming to U.S whites. So you will se a lot of white Burgundy’s here too.
Veuve Clicquet, $35+
Whats better than some bubbles in the wine. Here is a nice refreshing tip. From the only place in the world that can claim real Champagne. This version is pink, fruity and nice to your mouth. Perfect for a Friday afternoon!
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.
2017 Miles from Nowhere (Chardonnay) $20+
Very untypical Chardonnay from the amazing Margaret River, west side Australia. My white thought first it was a Sauvignon blanch. Taste really fresh with a fruit that reminds me of wild strawberries and goose berries. Not a single tone of oak in my mouth. Very well worth the $. Works with most of things you can eat from the water.
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 Snake+Herring, Chardonnay, $30+
From the amazing place Margaret River, West coast Australia. My favorite white wines are made from Chardonnay and most of the he time from Burgundy in France. Margaret River area never disappoints me though. This wine is very elegant with roasted notes of wood in combination with fresh fruit notes. Almost like biting a nice juicy Lemmon. Worlds very well with most fish and shellfish.