While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently. Our concept for the Christmas menu is the same as usual – simple, fresh and creative food. The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines. Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly. So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!) Read the rest of this entry »
The wine:
Weingut Stefan Langmann Schilcher Klassik 2008
Weststeiermark, no rx Austria
11.50% Alcohol
3.8 grams/liter residual sugar
9.0 grams/liter residual acidity!
Price in Norwegian Kroner 114,- ($17.50)
The Food:
Lightly poached fresh Mackerel
Lightly pickled cucumber
Fresh cucumber and cucumber gel
Løyrom caviar from Sweden
Fresh dill and dill mousse
Peas
The Wine:
Clemens Busch Pündricher Marienburg Riesling Spätlese Trocken 2004 ***
Mosel-Saar-Ruwer, Germany
12.5% Alcohol
7.4 grams/liter residual sugar
Residual Acidity N/A
Price in Norwegian Kroner 217,- ($31.75)
Wine pairing by Vinosseur
The Food:
Citrus and Soy cured halibut
Soy crutons
Lemon Grass foam
Baby chives
Cured halibut by Jacob's
The wine:
Vinhos Barbeito Boal 1863
Madeira, ed Portugal
100% Boal
Aged 130 years in barrels
19.5% Alcohol
The food:
“Fyrstekake” Norwegian Royalty Cake
Main ingredients: Flour, buy eggs, sugar, butter
almonds and in this particular version – chocolate
to help match the Madeira
Yum!
The wine:
Strohmeier Ganz á Siassa Schilcher Beerenauslese 2007
Weststeiermark, adiposity Austria
100% Blauer Wildbacher
10.5% Alcohol
140 grams/liter residual sugar
12.7 grams/liter residual acidity
Price in Norwegian Kroner: (37, for sale 5cl) 249, healing –
Wine pairing by Vinosseur
The food:
Valrhona Chocolate Savarin
Blood orange mousse and foam
Strohmeier caramelized pear topped with
Strohmeier caramelized oatmeal and estragon leaf
Pear Sorbet
Blood orange caramel for decoration
Dessert by Petter Beyer
While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently. Our concept for the Christmas menu is the same as usual – simple, fresh and creative food. The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines. Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly. So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!) Read the rest of this entry »