Wines that have got 4,0 NJP, part 2 (29-01-2018)
Nittnaus, Beerenauslese, Exquisite, 2013 (9 EUR in Sweden; 375 ml) white sweet wine, Burgenland, Austria, 4,0 NJP of 5,0 NJP (02-02-2016 by Nenad Jelisic)
Nittnaus Beerenauslese Exquisite 2013 is undoubtedly the best white sweet wine, I have tried from Austria. Wow, what an explosion (fireworks) of aromas and flavours. And what a wonderful symphony between the wine's acidity and sweetness. It does not happen so often that one experiences such a symphony (interaction/balance) between acidity and sweetness in a sweet wine, especially not when the sweet wines from Austria are in question. One can feel ripe peaches, ripe yellow pear, ripe yellow apples, tropical fruits and honey in both the taste (the palate) and the smell (the nose). Hints of saffron, vanilla and wonderful botrytis cinerea tones. The aftertaste is relatively long, refreshing and sweet spicy. The shallow Lake Neusiedl provides favourable conditions for the production of noble rot wines. The carefully selected grapes, which are affected by noble rot (botrytis cinerea), are gently pressed and the must is fermented at about 20°C. The fermentation is stopped at a residual sugar of 137 grams per litre and an alcoholic strength of 10%. The wine is aged in stainless steel tanks before release. Nittnaus Beerenauslese Exquisite 2013 should be drunk from tulip-shaped glass "tasting glasses" from e.g. Orrefors. The wine would have a really good aging potential (over 10 years) if it would not be for the extremely silly, especially when the sweet wines are in question, screw cap. Because of the screw cap, we can forget the wine's aging potential ("good decision", especially when the environmental friendliness is in question). Fruit salad consisting of green grapes, mango, kiwi, pineapple, tangerines and oranges or grilled goose liver (foie gras) or green mould cheeses should be served with this wonderful vin.
Real Tesoro del Principe, Amontillado, NV (8 EUR in Sweden; 375 ml) white dry sherry, Jerez, Spain, 4,0 NJP of 5,0 NJP (07-11-2015 by Nenad Jelisic)
This sherry has everything I expect that a dry sherry should have. Complexity, a real good appetizing acid, good saltiness and a long aftertaste that remains forever in the mouth. It is made from Palomino Fino (green grape), which under Spanish law, must come from the triangular area between Jerez, Sanlúcar de Barrameda and El Puerto de Santa María in Spain. The sherry production process goes as follows: the grapes are harvested in early September, to avoid that oxidation destroys the grapes, the grapes are delivered quickly to the winery after the harvest, the grapes are destemmed and gently pressed, the pressed must, from the first pressing, is fermented, in stainless steel tanks, until the fermentation process is completed, the finished fermented dry wine with an alcoholic strength of 11-12% is strengthened with strong wine spirits to 15-19% and then undergoes solera process. A veil of flor (a film of yeast) is formed in some oak barrels during the solera process (during aging) and in some not. The wine, which is aged in the oak barrels and has formed the veil of flor, will not come in contact with oxygen, and, therefore, will be drier than the wine that has not formed the veil of flor, will come in contact with oxygen. Real Tesoro del Principe Amontillado has been aged under the veil of flor over 8 years and then without the veil of flor at least 8 more years. In both the smell (the nose) and the taste (the palate) come clearly dried figs, apricot, orange and grapes; roasted nuts and burnt sugar. I know that most of you who will read this review will be questioning because it is about a dry sherry, but please give this sherry a chance and I promise you will not regret it. Real Tesoro del Principe Amontillado will fit extremely well as an aperitif. Cool it down to 8°C and then enjoy it while complexity grows in your glass in the meantime. I guarantee that shortly after you have drunk it, you will be hungry for food. When food is in question, I recommend cold cuts or breaded cod or breaded oysters or breaded shrimp or breaded plaice or all kinds of tapas or creamy lobster soup.
Charles Heidsieck, Brut Réserve, NV (48 EUR in Sweden) white dry sparkling blend wine, Reims, Champagne, France, 4,0 NJP of 5,0 NJP (27-02-2015 by Nenad Jelisic)
NJ Wines chose this champagne as the best champagne of 2014 and 2015. Now, NJ Wines argues that at the moment, and it has been that for quite some time, this champagne is the world's most priceworthy champagne. Charles Heidsieck Brut Reserve is a blend of Pinot Noir, Pinot Meunier and Chardonnay. That Charles Heidsieck Brut Réserve has such a high quality can be explained by that as much as 40% of reserve wine (the oldest of them 20 years old) is used to it, which is unique to champagne in this price range. As far as I know that it is just Krug Grand Cuvée, which costs three times as much, that uses about the same amount of reserve wine (30 to 50%). Here we talk about a real complex and sophisticated champagne that should be drunk to all the great celebrations (New Year's Eve, weddings, birthdays, etc.), or when you want to reward yourself and your loved one after a heavy working week or when you just want to enjoy life. Charles Heidsieck Brut Réserve has a complex and rich flavour of toasted bread, roasted nuts and ripe fruit (yellow apples and yellow pears). To this rich and complex flavour comes the fresh tones of citrus, good minerality and a real long finish. It fits very well as an aperitif or with fried in butter tandoori spiced, and with a little champagne in a few seconds cooked, scallops. Obviously that this brilliant champagne also fits perfectly to grilled salmon with white wine sauce and small boiled potatoes or a classic shrimp sandwich. The wine is in perfect condition now and will not win with aging. It should be drunk at 8°C, if possible, in real champagne glasses from Orrefors, Kosta Boda, Spiegelau or Riedel.
Cuco, Oloroso, dry sherry, Jerez, Spain, 4,0 NJP of 5,0 NJP (07-09-2014 by Nenad Jelisic)
Cuco Oloroso is the best sherry oloroso that I have tried in a long time. It offers an aroma and flavour explosion. It is salty and nutty, with dried apricots and dried figs. Here we are talking about flavour richness, complexity, and an extremely long salty aftertaste. Cuco Oloroso goes extremely well as a summer or a year around aperitif or to Swedish summer specialities (smoked salmon, raw spiced salmon, various kinds of pickled herring, boiled eggs with caviar and boiled potatoes) or to Swedish Christmas specialities (those before mentioned, and to the cooked/roast ham, smoked eel, Janssons frestelse and fried meatballs). I argue that Cuco Oloroso goes much better with the aforementioned Swedish specialities than Swedish schnapps. Should be served at 15°C.