Hello; A chocolate festival took place in Helsingborg this week-end, and one of the dependable eateries (Sofiero, highly recommended) had a tasting menu based on chocolate inv arious guises, complete with a wine menu. The infamous French shelf tasting group could not be dissuaded from taking part. After a very short tasting of chocolate, watered with Young´s Double Chocolate Ale (double because it contains both chocolate malt and real chocolate), we went on to a Champagne from Ay, Gattinoire (???), non-vintage, made from 95 % Pinot Meuniere (not very usual). [n]Fresh acidity, ripe apples, bread, a bit perfumed [p] strongly and robustly acidic, small mineral note, herbs
With a terrine of rabbit and truffles, Albert Mann Riesling Cuvée ALbert
2002 [c] light, w green highlights [n] intense, exotic fruits (pineapple and mango), black currant leaves, that red stuff you use to seal christmas gifts and important documents with, what´s it called? [p] freshly acidic, residual sugar, slightly astringent, gooseberries and grapefruit, ends on a sodapoppish note. Overall impression: This one scored in the Decanter´s