Hello, Swedes eat some funny things. We discussed lutfisk lo these many moons ago. THere be various forms of herring including surströmming which takes a lifetime to master (though it is not worth the effort). And then there is, or are, crayfish. Apparently Swedes have been eating crayfish since time immemorial which in Sweden is about 500 years. SO far, no runestones make any refernce to crayfish, nor are they to be found cut into rocks from the bronze age. The current recipe for cooking cray stem from late 19th century and is heavily into dill. Lots and lots of dill. It is also immensely salty, with no discerneble sweetness or acidity. Traditionally, with cray, you drink beer and snaps. Your are also supposed to dress up in funny caps, wear immense bibs, and have paper lanterns sporting moon faces and crayfish hanging from the ceiling. Songs are sometimes sung, this is however optional.
I don't particularly like snaps. I am not over fond of beer either. I can live a good life without neither bibs, hats, nor paper lanterns. I do, however, at times, drink wine.
My tasting group decided to have a crayfish party without any of the trimmings less than dear to me, and with a workshop test -what wine to drink with crays.
1 Brought by our friend Magnus. [c] pale yellow [n] shy nose, vegetables evolved into elegant and pleasing aromas of peaches and abricots [p] dry, well-balanced, no oak, acidity laid-back, good length
After some discussion we were agreed - unoaked chard, Bourg, from a lesser commune.
It was infact CH RUlly 2000.
2 From the host [c] also very pale [n] bewildering cornucopia of tropical fruits and more tropical fruits [p] very atypical, aromatic, low on acity, loads of fruit
What is this? Riesling. RIESLING? From some warm place then? From Saar. SAAR? Yup, it is Wiltingen Van Volxem 2005. Really strange wine, very atypical, and no doubt should stay in the cave for several years.
3 Brought by self [c] even paler [n] nettles, grapefruit, tropical fruit, tomato leaves [p] slightly aggressive acidity, a bit spiny, asparagus and grapefruit
Was immediately recognised as a NZ SauvBlanc but, forgive me for being absentminded, I do not recollect the name ... obly that it was from Marlborough, in a brown bordeauxstyle bottle, under stelvin :(.
4 Brought by hostess [c] red, not extremely dark, grenade highlights [n] cherry pits, mineral, dill [p] lean, with fairly good structure, well balanced, with a lean and dry finish
Recognised to be a Rioja, MArques de Arienzo 2000.
Now, on to the workshop. WHich was the best with the crayfish? WIthout a doubt, #1. Was very quaffable with the little red animals, and the first bottle to vbe emptied. Funny enough, as second place, #4. The extreme fruityness of #2 made this less exciting, while #3 was, without doubt, least popular of the lot.
Next time I'll try a dry Alsace Riesling instead. FOr noe, unoaked Chard is my best bet.
Cheers
Nils Gustaf