Katarina's Blog

Our barrel room is filled with barrels of wine from 2019, 2018 and 2017. Some just came in after harvest and some are ready to be bottled in a couple of months. Every month we say hello to every barrel, tasting and testing how they are doing.

Harvest time, sunny days and warm nights. Time for great food and wine. I have gathered some of my recipes to go with different white wines. Enjoy! Next month I will be back with red wine pairings as we move into the fall season.

There are wineries in so many different parts of the world today. Winemakers experiment with growing vines in places where the climate is quite different from that of Southern and Western Europe. One such place that I visited recently is in Myanmar, on the hillside sloping down towards Inle Lake in the south of Shan state.

Peach, pineapple, pear, flowery yet dry, golden yellow and with a big smooth texture that fills your mouth – that is my way of describing Viognier. The grape is thought to have originated in the northern Rhone valley and it is found in many Rhone wines, both red and white but its big fame and the most exquisite wines made from Viognier are from the appellation Condrieu. It can only contain 100% Viognier and it is a small area of steep hillside vineyards to the east of the river Rhone. That is my style icon for our Viognier.

Low creeping thyme expands like soft pillows between the flagstones in my patio.Thyme is one of the most widely used herbs. Already the Romans used this very aromatic herb as medicine and for cooking. Plant this hardy plant in your garden or in a pot and experience it yourself, with a glass of good red wine in hand.