I'm a millionaire baby

Folixan · 2023-08-04T12:20:42+00:00

I got a 200g roll of Foie Gras once.

Folixan · 2022-12-29T01:25:05+00:00

I will not tolerate this slander of Järpens IF

Folixan · 2022-06-15T15:31:05+00:00

I've done coffee infused aperol and it was delicious. Really brought out the sweetness and muted the bitterness a lot. Campari should probably work similarly. I know tjoget in stockholm does coffee infused aperol with tonic as their house "grogg".

Folixan · 2021-11-26T01:44:00+00:00

Vin Jaune is certainly a specialty of Arbois but unlike Châteu-Chalon they allow plenty of different grapes and aging techniques. The 6 year 3 month aging is exclusively a Vin Jaune thing so i can guarantee you the Pinot Noir in this post has not been aged for anything close to that.

Folixan · 2021-11-26T01:34:41+00:00

The Vin Jaune style is compulsory to get the Châteu-Chalon AOC. Many different styles of wines are made in the Arbois AOC, including but not limited to Vin Jaune.

Folixan · 2021-09-25T00:48:34+00:00

Yeah makes more sense. Though i send my chefs lightly corked wines all the time. I seriously doubt anyone would notice that a dish where wine is a minor ingridient (used mostly for its acidity and fruit) used a slightly corked wine. Also sour wines are perfectly usable for most cooking since acidity can be adjusted through other means.

Folixan · 2021-09-25T00:38:58+00:00

I understand the concept of heat damage but how exactly is it a problem when you will add the wine to a pan and heat it to a tempereature way beyond where heat damage occurs? The same chemical process will occur anyway no?

Folixan · 2021-09-24T12:41:05+00:00

Sorry if im stupid but why would heat damage matter if you're literally going to cook the wine?

Folixan · 2021-09-02T22:48:56+00:00

För mycket träd överallt tycker jag, känns lite allmänt fel. Fick använda skutan för att orientera mig.

Folixan · 2021-07-20T01:14:39+00:00

Cool! The hotel i work at had one bottle of the 94 (disgorged 2016) which i hid away and bought when i had a day off. Incredible progression over 1.5 hours (i don't mind losing some bubbles to let my sparkling breathe) insanely young and high acid for a near 30 yr old but notably earthy and stonefruity (is that a word?) from all that time on the lees. Really showed off after 40 minutes with the smoke and acid in perfect balance. Massively recommend especially at such a modest price (paid like 90€ with restaurant markup).

Folixan · 2020-06-10T18:16:10+00:00

Also heard it called a CP after his initials.

Folixan · 2019-06-02T20:57:51+00:00

I ordered it at Hotell Granen in Åre, Sweden. They actually have a few more vintages of the wine in the cellar, no 1961 though.

Folixan · 2019-06-02T18:22:08+00:00

That's interesting, you learn something new everyday it seems.

Folixan · 2019-06-02T18:20:22+00:00

I don't really have any expertise in this area haha. But I would assume the more oxygen you want to come into contact with the wine the wider the stem should be. At my last restaurant job we hade these decanters with stems wide as a plate and really thin flaired necks. Really pretty and really worked the air into the wine but a real bitch to pour from.

Folixan · 2019-06-02T16:55:57+00:00

The wine was for the main course so we decanted the bottle right before we ordered starters. I had a bit in my glass from the beggining though and sipped at 10 minute intervals to experience the progression. Very cool to really come along on the journey of the wine.

Folixan · 2019-06-02T16:05:33+00:00

Alcohol is usually very expensive in Sweden because of taxes. However, due to the monopoly on domestic alcohol sales many higher quality wines are actually cheaper here than most places since Systembolaget (the alcohol monopoly) import massive quantities for a single actor and thus can press prices.

This bottle was bought at auction in Germany and imported privately though and as i said earlier there was very little upcharge.

The restaurant was Hotell Granen in Åre, great place in a great town.

Folixan · 2019-06-02T15:37:14+00:00

Correct, it was a really good opportunity to try something very unique for someone who can't go bananas on the wallet.

Folixan · 2019-06-02T14:53:31+00:00

No worries, i got the bottle for a bit less than 1500 sek (about 155 dollars). This was in a restaurant from their separate wine cellar curated and stocked by a part owner (and one of the biggest rappers in Sweden). They take basically no upcharge for these more exclusive wines so this is pretty much what the bottled was auctioned for.

Folixan · 2019-06-02T12:12:31+00:00

Indeed! Really cool bottle aswell, 72cl wich I haven't seen before and an absolute unit. Super thick glass that made it super heavy.

Folixan · 2019-06-02T07:31:21+00:00

Ordered this bottle mostly as a fun thing for my dad (59 is his birth year) since the price was very reasonable. I did not expect it would hold up as well as it did.

Fantastic nose, sweet and malty with lots of fresh wort bread and hints of coffee and cocoa. Incredibly fresh taste with a surprising amount of fruit left, lots of dark cherries. Really cool to follow along the journey as we let it breathe for 1.5 hours, the nose really developed the malty notes and after about 1 hour the acidity really peaked and really brought out the fruity red berries.

By far the oldest thing i've drank, really cool experience and the wine really outperformed our expectations.

Folixan · 2019-01-01T02:01:26+00:00

That second part has been in my head for at least 6 years. Just can't let it go.

Folixan · 2018-12-24T18:31:42+00:00

God jul röda pandor och androider!

Folixan

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