MEAD TASTING

Munro's Dry Mead:  The idea to share my wine adventures was a result of my trip to Alvinston, Ontario in search of mead.  I finally opened a bottle of mead recently.  "Stuyding" for tasting and written exams during the September - December term of the Sommelier programme at Algonquin College left me with little time to try some of the wines I've been collecting over the last several months.

With a residual sugar designation of 2 this is the driest of the meads from Munro's Meadery.  The label describes it as having a crisp finish but I did not detect sufficient acidity to use that descriptor.  I found the mead to have floral and honey aromas; flavours of cinnamon, ginger and citrus peel (a very slight pithy bitterness); full body (some oiliness) and a long finish with some spices lingering on the palate.  This mead reminded me of a gewurztraminer and in fact it paired well with foods I would generally pair with that varietal.   

Food Pairings:  After reading the label I tried the mead with fish but it was not a good pairing due to the lack of acidity.  I then prepared a cheese plate and, like a gewurztraminer, the mead complemented blue cheese very well.  Finally, I paired the mead with pork tenderloin roasted with a glaze made from pomegranate jelly and the wine proved to be a complementary match to the pork. 

DOMAN SANANA

Domän Sånana in Skillinge:  After visiting Hällåkra winery in North Gronby I drove south toward the sea and followed the picturesque road along the water to the village of Skillinge on the southwest coast of Skäne.  Percy Månsson is the owner of Domän Sånana and known as a pioneer in Skåne winemaking. He is a self taught viticulturist and winemaker, first cultivating grapes in his garden as a hobby in 1995. He then planted a small vineyard at the end of the 1990s on a rural property owned by his family since 1874.  

Domän Sånana produces only 900 litres of wine annually given not only its small size but also due to the fact that only half of the grapes grow to a size sufficient for winemaking. Rondo makes up more than 80% of the vines at the vineyard.  Percy explained that he follows some biodynamic viticultural practices to control pests and diseases in the vineyard.  For example, white clover is grown between the rows of vines as a cover crop given that it provides habitat for predatory insects and nitrogen to the soil.

 

Wine & Cheese Tasting:
When I arrived at Domän Sånana in the mid-afternoon I found Percy preparing for a wine tasting course he was hosting that evening.  After a short tour in the vineyard Percy graciously offered a sample of some of his award winning wine and various locally-produced cheeses.  The Rondo that I tasted had vibrant red fruit flavour (cherries and strawberries) with high acidity, as is typical of the varietal.  It paired well with some of the softer, creamier cheeses.

HALLAKRA

To North Gronby:  On my second day in Skåne I drove north about 17 kilometers  from Trelleborg on the Baltic coast to the small village of North Gronby to visit the Hällåkra vineyard and winery.  I arranged my visit in advance with owner Håkan Hansson, who graciously shared his experience of starting Hällåkra on the land that had been his parents' farm and then invited to try one of his wines.

Rondo 2010:  The Rondo grape is a hybrid varietal commonly cultivated for red wine in northern Europe due to is resistance to disease and the fact that it is early to ripen, similar to the Solaris hybrid.  When I tasted Hällåkra's 2010 Rondo it reminded me of a Pinot Noir.  I detected dark berries and an earthy aroma.  Upon tasting I also picked up a hint of black licorice with the more predominant sour cherry flavour.  I immediately thought it would pair well with poultry but Håkan added that it also complemented game meats and lamb.  I purchased a bottle the next day in a Systembolaget in Malmo to bring home to Ottawa.

Hällåkra Vineyard & Winery:  Håkan began to cultivate grapes in 2003 on the land previously farmed by his family.  The land is approximately 12 kilometers from the Baltic coast on hilly terrain with gravel in the soil.  Rondo vines make up 80% of the 4 hectares of plantings with the remaining 20% of the yield made up of Leon Millot and Regent (both hybrid red varietals).  The goal is to steadily increase the number of plantings annually to reach the goal of 45,000 vines (there are currently 10,500 vines at the vineyard).  Winemaking commenced at Hällåkra in 2003 with support from a Danish winemaker and in 2008 the first wines were sold commercially through the state-owned Systembolaget.  Over the years Håkan has developed a network of supporters who help with harvest and promote or attend summer events in the beautiful garden patio.  He is also establishing contacts in the chemistry department at the University of Lund to support research related to vinification.  The conference centre at the vineyard, operated by Håkan's wife, provides the couple with the opportunity to pair Hällåkra wine with local cuisine. 

VINGARDEN I KLAGSHAMN

Vineyard in Klagshamn:  On my first afternoon in Skåne I was lucky to see a sign for the small town of Klagshamn and then, almost immediately, a sign for the vineyard.  I received a friendly welcome from viticulturist Murat (Murre) Sofrakis despite the fact my arrival was unannounced and the tourism season had ended.  He explained the basics of the terroir (the chalky soil with high pH levels, the cool summers and temperate winter tempatures) that led to the choice of grape varietals commonly planted in the province. Solaris, a hybrid grape varietal developed in Germany and recognized for its resistance to disease, early ripening, and high yield even in poor climatic conditions, is one of the most widely cultivated varietals in the region.

The Klagshamn vineyard does not have its own winery but collaborates with Ahus winery to produce the Interkardinal wines.

Interkardinal Solaris Kaxig 2010:  Murat generously offered me a bottle of the 2010 Solaris wine to take with me on my travels.  I chilled it at my hotel in Trelleborg, the southernmost town in Sweden.  

Tasting notes: I found the wine very enjoyable to drink on its own or with cheese.  The aromas of citrus, flint, melon, and honey were reminscent of a Riesling but the acidity was pleasantly lower and the flavours of green apple and lemon cleansed the palate.  I also perceived a hint of black pepper or allspice on the finish, which complemented the cheese very nicely.   It would be a wonderful pairing with fish.

 

Vingarden i Klagshamn is operated by Lena Jorgensen and Murat Sofrakis, seen here with their fuzzy friends!