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Andreas Larsson - tasting notes |
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World's Best Sommelier 2007 
2001 Best Sommelier of Sweden
2002 Best Sommelier of Sweden
2003 Best Sommelier of Sweden
2004 Best Sommelier of Europe (Trophée Ruinart)
2005 Best Sommelier of Sweden
2005 Wine international Sommelier
2005 choosen by the Grand Jury Européen (GJE)
2007 Best Sommelier of the World 2008 Laureat of the Swedish Wine Academy Grand Prize
Andreas Larsson is currently the best Sommelier of the World
He is head Sommelier at Restaurant PM & Vänner in Sweden He is today considered one of the leading wine tasters and travels all over the world where he´s hired as a consultant, lecturer, educator, speaker, wine taster. He has a special affinity for the classical french vineyards, the new Bordeaux, the evolution in Spain, great Riesling, Sherry and Champagne. AL started his career as a chef in 1990 after graduating from restaurant school and worked active as a chef for several years. After some brief periods of combining the cuisine with playing Jazz music he decided to focus more on his interest for wine and the world of beverages. After a lot of travelling and studies AL got his sommelier diploma at "Restaurangakademien" in Stockholm 1999. After that hs been amongst other things the head sommelier of the renowned Swedish Restaurant Bon Lloc * Guide Michelin. Malatinszky Noblesse Chardonnay 2007 Generous nose, nutty with hints of hazelnuts, almonds and ripe citrus, distinct and dry palate, very rich with a bright freshness and mineral feeling, good lenght, a nice and individual wine with an approaching complexity. Malatinszky Cabernet Franc 2006 Dark plum cherry and tobacco on the nose, still youthful and little closed, the palate is very concentrated with massive tannins, albeit not harsh nor aggressive, good structure and lenght, this still deserves some time but this is very fine material for ageing Malatinszky Cabernoir 2006 Very elegant and Bordeaux – like nose with hints of dark berries, blackcurrant, sweet herbs and damp tobacco, the palate is rather medium-bodied but with an excellent density of fruit, well-rounded tannins, good lenght, nicely-made |
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Jancis Robinson tasting notes |
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Jancis Mary Robinson OBE, MW is a British wine critic, journalist and editor of wine literature. She currently writes a weekly column for the Financial Times, and writes for her website jancisrobinson.com. She also provides advice for Queen Elizabeth II's wine cellar. Kúria Malatinszky, Unfiltered Cabernet Franc 2006 Villány-Siklós (Pannonia) 17.5 Drink
This winery was established in 1997 'near Croatia'. Malatinszky was the new Hungary's first sommelier and wine merchant. The Villány people are wary of this wine because it is non traditional. Fermented in stainless steel and matured in French barriques. By a University of Bordeaux graduate. Very pure, light- to medium-bodied claret style - fragrant and extremely fine even if not perhaps the most obviously Hungarian of these reds. A great wine to serve blind? Quite minerally.
Imported by Mephisto Wine Merchants in the UK Malatinszky, Csaba Cabernet Sauvignon unfiltered 2003 Villány-Siklós 17 Drink Scented and quite exciting - very minerally. Great balance. Minerals and very tasty. |
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Módosítás dátuma: 2010. február 19. péntek, 16:22 |
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Tasting notes from Caroline Gilby |
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Caroline Gilby has been writing and talking about wine for over 12 years after a previous career working as senior wine buyer for Augustus Barnett. Several trips to Eastern Europe as wine buyer just after the Iron Curtain came down has developed into a special interest in the wines of the former Eastern Bloc, and regular visits to countries like Moldova, Bulgaria, Romania, Slovenia and Hungary - maybe not the most glamorous parts of the wine world but fascinating as things are changing so quickly. Caroline passed her Master of Wine in 1992, and with a PhD in plant sciences, she also takes an interest in viticulture and wine science. Caroline contributes to Wine Report, Oxford Companion to Wine, Harpers, Decanter and Drinks International and is on the editorial board of Journal of Wine Research. Pinot Bleu 2007
Lovely vivid purple red. Fine and delicate nose. Nice elegant and very
pure fruit, with cherry and raspberry notes, backed by silky tannins and
balanced acidity. An individual wine with great personality, already delicious.
Kovesfold 2007
Closed at first but opens up with a little air, and really shows its
class with food. Lovely balance of fruit and acids, pure cassis and
blackberry fruit and elegant tannin structure. A wine is representing perfectly the terroir with real keeping potential too.
Noblesse Cabernet Franc 2007
A very appealing example of Villany's flagship red grape. Bright ruby
with crushed berry aromas and a hint of ground coffee. Medium in weight
with gentle forward fruit and supple tannins.
Kuria Cabernet Franc 2007
Deep vibrant ruby purple. Intense and complex on the nose though still
very young - notes of raspberry, black tea and subtle vanilla.
Intense and concentrated on the palate, with fine fruit and deliciously
textured tannins, balanced acids, and a long finish. Still quite a baby wine and needs time to show its full potential. |
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Módosítás dátuma: 2010. február 19. péntek, 16:23 |
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Hungarian wines from Villany-Siklos and Szekszard |
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" . . The first of the trio of wine makers to present their wines was Csaba Malatinszky. He has become a bit of a star and has built up quite a reputation, especially for the production of Cabernet Franc. Many questions were fired at him and he answered them very well, because most of us were intrigued why he chose to produce wines from this grape variety. A debate ensued amongst us. Was it Loire Valley or Bordeaux in style? Of course, it's easy to make comparisons, especially with regards to 'international' style wines, but he responded with "this is what Villany has to offer". In a blind tasting it would be very interesting to include some of these wines, because I'm convinced that there would be some surprising results. However, the message to me was clear. These wines are very well-made, have a natural feel, individuality and purity about them and are not trying to be anything else. We tasted 2007 "Noblesse" Siklosi Chardonnay, 2007 "Noblesse" Merlot Rose and 2006 "Kuria" Cabernet Franc. Overall, I was most impressed with the Chardonnay. Coming from the cooler climate of neighbouring Siklos, it displayed wonderful minerality, clean, elegant fruit, judicious use of oak and a fresh acidity. At £11.45 RRP, not only would I confidently put that up against most Chardonnays from around the world, even Burgundy, but also represented very good value for money.
I could really relate to Csaba, who followed a unique career path to becoming a wine maker. He began as head sommelier at Budapest's world-famous Gundel Restaurant and became the first internationally certified exponent of the profession in Hungary. In 1993, he opened one of the city's first specialist wine retail shops, "La Boutique des Vins". His vinous knowledge, attention to detail, drive and passion are truly expressed in his wines. Moreover, they reflect his training in Bordeaux and he is proving that the Cabernet Franc and other 'Bordelais cepages' are uniquely the most suitable for this region. However, even though the wines are precise and well-defined, they also taste very natural. I feel this is because he was formerly a sommelier, believes that his wines deserve to drunk partnering food and to be enjoyed by fellow gourmets and epicureans. He certainly knows his target market and confidently displays his talents with style and charm. These are premium wines, but the challenge is there within this current situation."
 http://robertfoodwinetravel.blogspot.com/ |
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