Tuesday, December 01, 2009
After Stockholm, I had a great visit to Copenhagen. Our wines have been imported into Denmark for two years now and it was a pleasure to meet our importer, Ole Jensen, in person.
On Wednesday, he suggested we go to Sweden for lunch after I arrived at the airport. I was, of course, confused. (Fly from Sweden to Denmark to go back to Sweden?) After picking me up, we drove across the Oresund bridge to Malmo. We at lunch at a little restaurant called Bloom in the Park. It was by far the best meal I ate in Sweden and reminded how much I love Europe. Open for lunch by reservations only, we were served by the owner and the chef. The highlight was Swedish Truffles. I didn't know they existed - they do and they are great. Ours would found by Robin Hund - if you read Swedish, which I don't, you can read more about Robin Hund on Bloom in the Park's Blog.
After the lovely lunch and an hour exploring Malmo, we returned to Copenhagen.
Wednesday evening, Donkey and Goat was featured at a great wine maker dinner. The dinner for 24 was held at a private residence full of wonderful, contemporary Danish art.
"DONKEY AND GOAT"
PRESENTED BY WINEMAKER JARED BRANDT
ONSDAG DEN 25. NOVEMBER KL. 18.30
Salame Spianata, Prosciuotto crudo med sorte oliven
Bøffel-mozarella med ovnbagte marinerede sherrytomater
Paté af fasan braisseret I cognac
Syltet and, foie gras-mousse, rødvins-coulis med smørristet rugbrød
Roulade af andebryst serveret på en bund af babyspinat, ristede mandler, tranebær og citronfløde-dressing
Stiltonost med trøffelhonning
THREE THIRTEEN, ELDORADO, DONKEY AND GOAT, 2006
FOUR THIRTEEN, ELDORADO, DONKEY AND GOAT, 2007
THE RECLUSE SYRAH,
THE RECLUSE SYRAH,
VIELLES VIGNES SYRAH,
RESERVE SYRAH, PERLI´S VINEYARD, POTATO PATCH BLOCK, MENDOCINO RIDGE, DONKEY AND GOAT, 2006
The dinner was great and went on late into the night. (I think I left around 3AM.) The guests were passionate about wine and had extensive knowledge of American wines. And our host, Ole, made me feel at home by even including cranberries on the menu in a nod to Thanksgiving.