Plumpjack Estate 1999 Oakville Cabernet Sauvignon

We got half a case of the Plumpjack Estate 1999 Oakville Cabernet Sauvignon at their winery in Napa Valley when it was first released, and after drinking all of them but one bottle during the first two years it was now time to have the last bottle. We were expecting pretty good stuff and were not disappointed...
Dark cherry, dark raspberry, black currant and pencil lead on the nose made for a good beginning. On the palate, black currant, spice, and earthy mushrooms. It still has nice dark fruit and berries, and surprisingly high in tannins. I would have expected it to have mellowed out a little by now, but it is still going strong and drinks really well right now. Will definitely aged well for several more years to come...
If you want to give it a try you can find it online at Winezap.com from $ 95.99.


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Video: Authentic Swedish Meatballs

Today I've taken a new turn with my video blogging. I am showing you how to make my grandma Elsa's, authentic Swedish Meatballs. I've taken a few steps to make them a little bit more healthy without sacrificing to much taste. These are the meatballs I grew up with and that I am now making for all of my friends, and everybody loves them (or so they tell me...). Check it out, cook up a batch of your own, and serve them with the traditional Swedish sides.


Episode 8: Cooking Swedish Meatballs


Swedish Meatball Recipe

Mix together in a bowl:
1/2 lb ground beef
1/2 lb ground pork
Half a yellow onion, finely chopped
1 egg
5 tbs plain bread crumbs
1 tbs water
salt and white pepper to taste

Work mixture together with hands. Form and roll into round, small, balls. Place on plate, cover with plastic, and refrigerate for 30 min. Remove from fridge and pan fry with butter in skillet on medium/high until nice, dark brown on all sides. Transfer to bowl and cover with foil to keep warm.
Pour water or milk into skillet, scrape bottom to release brown bits. Bring to a boil. Mix 2-3 tbs of flour with water and pour into skillet while stirring. Stir until mixture comes to a boil. If the gravy is to thick add water/milk, if it's to thin add more flour+water mixture. Season with salt and white pepper.
Return meatballs to skillet and simmer in gravy for 15 minutes. The gravy will get great color and flavor from the meatballs.
Taste and season with salt and white pepper to taste.
Serve with the traditional sides of mashed potatoes, vegetable trio of green beans, carrots and green peas, and don't forget the lingonberries!

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Chateau Crillon

We got a bottle of 1999 Chateau Crillon Cotes Du Ventoux from a friend Thanksgiving weekend and had it earlier this evening with a friend. I was not quite sure what to expect not having had a wine from this specific region of Languedoc before. This wine is made of 60% Grenach and 40% Syrah. It was very interesting to see how it changed. When I first poured the wine it had a almost "moldy" berry on the nose with an uninteresting, plain, fruity palate with short finish. So we opened the Koehler Syrah (review below) instead. But after letting it sit for an hour we thought we would give it a second try. What a change! Nice, earthy red currant and cranberries on the nose with more modest berries and fruit on the palate. Still not a huge finish, but more interesting with some nice tannins...
I am glad to have experienced this development of a wine in the bottle (I did not even think it was worth while decanting after my initial tasting...).