#André Clouet

[mywinepal]

Tasting European Wine with Cult Wine Canada

Tasting European Wine with Cult Wine Canada #champagne #Burgundy #PinotNoir #Moscato #Barbera @LegacyLiquor @ThibaultMorey

East meets west at Cult Wine Canada in Vancouver. I attended a small portfolio tasting of Chinese distilled spirits and European wines distributed by Cult Wine Canada.  In this article, I will cover their European wines and in my follow-on article, I will cover the distilled spirit called baijiu.   If you have not heard of Cult Wine Canada, they describe themselves “…to be the premier source for…

[perigordretrets]

France Painting

France is known for producing some of the most famous painters in history, like Claude Monet and Edgar Degas. The country has a rich history in the art of painting, which dates back to ancient times. With its beautiful landscapes, striking architecture, and stunning monuments, France has been a source of inspiration for artists for centuries.

France Painting

The French art of painting, as we know it today, first emerged in the 16th century during the Renaissance period. The artists of the time, including François Clouet and Jean Clouet, produced some of the most exquisite portraits ever to be seen. The French Renaissance painting style was characterized by intricate details, elaborate color schemes, and a heightened sense of realism.

In the 19th century, France saw a great shift in the style of painting with the emergence of Impressionism. The Impressionist movement, with painters such as Claude Monet and Pierre-Auguste Renoir, emphasized capturing the fleeting effects of light and color. They painted outdoors, or 'en plein air,' and used loose brushstrokes and vibrant colors to create a more spontaneous style of painting.

French painting continued to evolve throughout the 20th century with the emergence of movements such as Fauvism, Cubism, and Surrealism. The Fauvist painters, led by Henri Matisse and André Derain, used bold, bright colors and emphasized the emotional impact of color on the viewer. The Cubist painters, such as Georges Braque and Pablo Picasso, produced fragmented, multi-perspective images that sought to describe the world in a new way. The Surrealist painters, including André Breton, René Magritte, and Salvador Dali, created dreamlike, surreal images that challenged the viewer's perceptions of reality.

Read More Info :- Painting workshops in france.

Today, France remains one of the world's foremost centers of art and painting, with institutions such as the Louvre Museum and the Musée d'Orsay showcasing some of the most famous paintings in history. French painting continues to influence artists all over the world, and many of the techniques and styles of French painters can be seen in contemporary art.

In conclusion, France is an important center of painting and art, with a long and illustrious history in the field. From the Renaissance to the present day, French painting has produced artists and works of art that have had a profound influence on the world of art. Today, French painting continues to evolve and inspire, with its rich history and tradition serving as a foundation for contemporary artists.

[freshthoughts2020]

[nkengdi]

Deaths On This Day – December - 22

Pre-1600

AD 69 – Vitellius, Roman emperor (b. 15)

731 – Yuan Qianyao, official of the Chinese Tang Dynasty

1012 – Baha' al-Dawla, Buyid amir of Iraq

1060 – Cynesige, Archbishop of York

1100 – Bretislav II of Bohemia (b. 1060)

1115 – Olaf Magnusson, King of Norway (b. 1099)

1419 – Antipope John XXIII

1530 – Willibald Pirckheimer, German lawyer and author (b. 1470)

1554 – Alessandro Bonvicino, Italian painter (b. 1498)

1572 – François Clouet, French miniaturist (b. c. 1510)

1601–1900

1603 – Mehmed III, Ottoman sultan (b. 1566)

1641 – Maximilien de Béthune, Duke of Sully, 2nd Prime Minister of France (b. 1560)

1646 – Petro Mohyla, Ruthenian metropolitan and saint (b. 1596)

1660 – André Tacquet, Flemish priest and mathematician (b. 1612)

1666 – Guercino, Italian painter (b. 1591)

1681 – Richard Alleine, English minister and author (b. 1611)

1767 – John Newbery, English publisher (b. 1713)

1788 – Percivall Pott, English physician and surgeon (b. 1714)

1806 – William Vernon, English-American merchant (b. 1719)

1828 – William Hyde Wollaston, English chemist and physicist (b. 1766)

1853 – Manuel María Lombardini, Mexican general and politician. President (1853) (b. 1802)

1867 – Jean-Victor Poncelet, French mathematician and engineer (b. 1788)

1870 – Gustavo Adolfo Bécquer, Spanish journalist, poet, and playwright (b. 1836)

1880 – George Eliot, English novelist and poet (b. 1819)

1891 – Paul de Lagarde, German biblical scholar and orientalist (b. 1827)

1899 – Dwight L. Moody, American evangelist and publisher, founded Moody Publishers (b. 1837)

1901–present

1902 – Richard von Krafft-Ebing, German-Austrian psychiatrist and author (b. 1840)

1915 – Rose Talbot Bullard, American medical doctor and professor (b. 1864)

1917 – Frances Xavier Cabrini, Italian-American nun and saint (b. 1850)

1918 – Aristeidis Moraitinis, Greek lieutenant and pilot (b. 1891)

1919 – Hermann Weingärtner, German gymnast (b. 1864)

1925 – Amelie Beese, German pilot and engineer (b. 1886)

1939 – Ma Rainey, American singer (b. 1886)

1940 – Nathanael West, American author and screenwriter (b. 1903)

1941 – Karel Hašler, Czech actor, director, composer, and screenwriter (b. 1879)

1942 – Franz Boas, German-American anthropologist and linguist (b. 1858)

1943 – Beatrix Potter, English children's book writer and illustrator (b. 1866)

1944 – Harry Langdon, American actor, comedian, and vaudevillian (b. 1884)

1950 – Frederick Freake, English polo player (b. 1876)

1957 – Frank George Woollard, English engineer (b. 1883)

1959 – Gilda Gray, Polish-American actress and dancer (b. 1901)

1960 – Ninian Comper, Scottish-English architect (b. 1864)

1962 – Ross McLarty, Australian politician, 17th Premier of Western Australia (b. 1891)

1965 – Richard Dimbleby, English journalist (b. 1913)

1968 – Raymond Gram Swing, American journalist (b. 1887)

1969 – Enrique Peñaranda, 45th President of Bolivia (b. 1892)

1971 – Godfried Bomans, Dutch journalist and author (b. 1913)

1974 – Sterling North, American author and critic (b. 1906)

1979 – Darryl F. Zanuck, American director and producer (b. 1902)

1985 – D. Boon, American singer and musician (b. 1958)

1986 – Mary Burchell, English author and activist (b. 1904)

1986 – David Penhaligon, Cornish Liberal Politician (b. 1944), Member of Parliament (MP) for Truro (1974-1986)

1987 – Luca Prodan, Italian-Scottish singer-songwriter and guitarist (b. 1953)

1988 – Chico Mendes, Brazilian trade union leader and activist (b. 1944)

1989 – Samuel Beckett, Irish author, poet, and playwright, Nobel Prize laureate (b. 1906)

1992 – Harry Bluestone, English violinist and composer (b. 1907)

1992 – Frederick William Franz, American religious leader (b. 1893)

1993 – Don DeFore, American actor (b. 1913)

1995 – Butterfly McQueen, American actress and dancer (b. 1911)

1995 – James Meade, English economist and academic, Nobel Prize laureate (b. 1907)

1996 – Jack Hamm, American cartoonist and television host (b. 1916)

1997 – Sebastian Arcos Bergnes, Cuban-American dentist and activist (b. 1931)

2001 – Ovidiu Iacov, Romanian footballer (b. 1981)

2001 – Walter Newton Read, American lawyer and second chairman of the New Jersey Casino Control Commission (b. 1918)

2002 – Desmond Hoyte, Guyanese lawyer, politician and President of Guyana (b. 1929)

2002 – Joe Strummer, English singer-songwriter (b. 1952)

2004 – Doug Ault, American baseball player and manager (b. 1950)

2006 – Elena Mukhina, Russian gymnast (b. 1960)

2006 – Galina Ustvolskaya, Russian composer (b. 1919)

2007 – Charles Court, Australian politician, 21st Premier of Western Australia (b. 1911)

2007 – Adrian Cristobal, Filipino journalist and playwright (b. 1932)

2009 – Luis Francisco Cuéllar, Colombian rancher and politician (b. 1940)

2009 – Albert Scanlon, English footballer (b. 1935)

2010 – Fred Foy, American soldier and announcer (b. 1921)

2012 – Chuck Cherundolo, American football player and coach (b. 1916)

2012 – Ryan Freel, American baseball player (b. 1976)

2012 – Cliff Osmond, American actor, director, producer, and screenwriter (b. 1937)

2012 – Lim Keng Yaik, Malaysian physician and politician (b. 1939)

2013 – Diomedes Díaz, Colombian singer-songwriter (b. 1956)

2013 – Hans Hækkerup, Danish lawyer and politician (b. 1945)

2013 – Oscar Peer, Swiss author, playwright, and philologist (b. 1928)

2014 – John Robert Beyster, American physicist and academic (b. 1924)

2014 – Christine Cavanaugh, American actress (b. 1963)

2014 – Joe Cocker, English singer-songwriter (b. 1944)

2014 – Bernard Stone, American lawyer and politician (b. 1927)

2015 – Peter Lundblad, Swedish singer-songwriter (b. 1950)

2015 – Freda Meissner-Blau, Australian activist and politician (b. 1927)

2016 – Chad Robinson, Australian rugby league player (b. 1980)

2017 – Gonzalo Morales Sáurez, Costa Rican painter (b. 1945)

2018 – Simcha Rotem, last survivor of the Warsaw Ghetto Uprising (b. 1924)

2018 – Herman Sikumbang, Indonesian guitarist (b. 1982); casualty during 2018 Sunda Strait tsunami

2019 – Ram Dass, American spiritual teacher and author (b. 1931)

[lord-christer-gustafsson]

God fortsättning på nya året 🎉 I samarbete med @tastebyglobe_sweden avslutades gårdagens matbaluns med ett alkoholfritt mousserande Blanc de Blancs som var friskt med tydliga toner av marsipan 🥂 Men om vi tar det hela från början så inleddes det med grönkålschips samt crostinis toppade med löjrom, rödlök och smetana 😋 (I glaset: André Clouet Grande Réserve - Nr 7686) Sedan var det beställt en trerätters från Matinspiration Rebecca Stjernedal i Station Säve 👍 Till förrätt blev det en magisk hummer & skaldjurssoppa med vispad pepparrotskräm samt levainbröd 🤩 (I glaset: André Clouet Grande Réserve - Nr 7686) Varmrätten bestod av oxfilé sous vide med potatisbakelse & en reducerad rödvinssås där vi kompletterade med gremolata och brysselkål 👌 (I glaset: Ricossa Barolo, 2017 - Nr 76367) Till efterrätt hallonpannacotta och espresso... Till vickning blev det ost och charkbricka 🧀🥩 med lite blandade marmelader 🥳 (I glaset: Zlatan Plavac Hvar, 2015 - Nr 95469) Om du uppskattar detta inlägget skulle jag bli superglad om du; Följer 👉 @the.real.cg.lagar.mat på Instagram ✨ Gillar 👍 Sparar recept 🍝 Kommenterar 💬 Delar inlägg 🤩 #hemmakock #matglädje #nyårsfirande @osthyveln_ #recept #mat #kockyoga @kvillesaluhall #nyår #foodiesinternationalchat #holidayseason #globaleats #weareglobecommunity #domainewines #hemlagat @audgeirrknives #skaldjur #tastebyglobe_sweden #matpassion @peros.charkochdeli #matinspirationrebeccastjernedal @stationsave #bubblor #matinspiration #bubblandevarld @domainewines #amatörkock #tastebyglobe #champagne #matbild @vargenthor #globalfoody #matinspo #nyårsmeny #gottnyttår @marinetaste #thefoodieinitiative #foodiesinternationalcollab (at Casa Del Kville) https://www.instagram.com/p/CYL1DQosbMR/?utm_medium=tumblr

[licorea-es]

André Clouet y 3 de sus extraordinarios champanes Te invitamos a degustar estas tres e... https://www.licorea.es/andre-clouet-y-3-de-sus-extraordinarios-champanes/?feed_id=8125&_unique_id=6166bcefc061e&Andr%C3%A9%20Clouet%20y%203%20de%20sus%20extraordinarios%20champanes

[missmaridajes]

Y llegamos "al lío" Croquetas de jamón Joselito, cremosidad perfecta, premiada en 2020 Madrid Fusión como subcampeona. El pastel de puerros, finura absoluta. Los recuerdos de una merluza, se deshacen en la boca. El arroz con pitu de Caleya, o pollo de aldea, elaborado con un guiso a base de cebolla y otros ingredientes secretos que utiliza Ramona, que te van a enamorar. Juan Luis, el lado visible en mesas que te hará sentir como en casa. Un buen tándem en @casabelarmino Talha X Mestre Daniel, 2019, D. O Alentejo, Portugal, Antao vaz, diagalves, perrum, roupeiro. #mestredaniel André Clouet Grande réserve, brut, 100%pinot noir @champagneandreclouet -- And we got "to the mess" Joselito ham croquettes, perfect creaminess, awarded in 2020 Madrid Fusión as runner-up. The leek pie, absolute finesse. Memories of a hake melt in your mouth. Arroz con pitu de Caleya, or village chicken, made with an onion-based stew and other secret ingredients that Ramona uses, that will make you fall in love. Juan Luis, the visible side at tables that will make you feel at home. A good tandem in @casabelarmino Talha X Mestre Daniel, 2019, D. O Alentejo, Portugal, Antao vaz, diagalves, perrum, roupeiro. #mestredaniel André Clouet Grande réserve, brut, 100% pinot noir @champagneandreclouet - #mismaridajes #pairings #Asturias #tradiciones #discovering #luanco #instafoodie #delicious #amazing (en Casa Belarmino) https://www.instagram.com/p/CM79L4TrtqV/?igshid=1u50wr9ni0agn

[winenoodle]

André Clouet, Brut Blanc de Blancs Millésimé “Dream Vintage” Bouzy 2002 Village Wine Imports, New York NY. Yellow-gold. 100% CH from Blanc de Noir country and the richness here is well-established and overtly appealing.

[wineanddinosaur]

Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico

Rachael Madori is the sommelier and service director of Llama San, an upscale Nikkei restaurant in Manhattan that serves a combination of Peruvian and Japanese cuisine. At Llama San, Madori has cultivated a wine program focused on coastal regions, showcasing coastal flavors of Japan and Peru through mineral and saline wines.

As a sommelier, Madori aims to create a wine experience that is both unpretentious and impressive. In her eyes, the wine choices at Llama San are intended to dance alongside each dish, unleashing an adventurous window into history, art, and exploration.

During the coronavirus pandemic, Madori misses bringing the stories and excitement of wine to guests. From the chateaux wines grown in reverent tradition, to the funky rollercoaster wines that take one’s palate on twists and turns, Madori loves delighting guests. Below, Madori delves into her passion for wine, sharing thoughts on what she describes as poetry in a bottle.

1. What is your current favorite wine?

There is a wine named Un Garçon au Pays du Soleil (“The Boy Who Plays in the Sun”) by the producer La Cave des Nomades (“The Cave of the Nomads”). I will never get it off my mind, and I pour it every day. Technically speaking it’s a rosé, but I promise it hits you like a wild orange wine just blushing in disguise. A blend of Grenache, Carignan, Syrah and Merlot, this wine dances across all the sweet spots! It’s my favorite because it’s got finesse, but it’s feral. It has a sour cherry nose that you would expect to follow through to the palate, but it’s surprisingly nutty and effervescent. Hazelnuts, strawberries and a delicate mushroom make me feel like I’m sipping a glass on a warm autumn afternoon with a pie in the oven. That’s what wine is to me: a portal to a time and place in your own imagination.

2. What is the most memorable bottle you’ve opened?

The most memorable bottle I’ve ever opened was a blanc de noir on Jan. 1, 2019. Story time! This was André Clouet Champagne Brut Grand Cru Cuvée 1911. The name sounds fancy, but it’s not a break-the-bank bottle. It’ll make perfect sense why it is one of the most memorable ones I’ve opened. I’ve enjoyed wine in a lot of different places including California, Washington, Bolivia, Peru, Thailand, and others. They were all delicious. Some were more memorable than the next. However, this Cuvée 1911 was a bottle I got from a local wine shop in Brooklyn. The shop, Bed-Vyne Wine & Spirits, is truly doing my community in Bed-Stuy a great justice. This begins explaining why the wine is special, even before the bottle opens.

Obviously, it was midnight on New Year’s when I popped this baby open. Not a lot of people know what a struggle the lifestyle of a hospitality industry worker is. If you have a partner, you rarely see them. If your friends have day jobs, you rarely see them, either. Your days are nights, and your nights are days. Holidays are not just to celebrate, they’re to help others celebrate. But we do it because we love it, and there’s something I cherish inside those of us who choose to serve.

It was the first New Year’s Eve that I had to celebrate in 10 years. I got this beautiful bottle of Champagne, and I waited for my partner to get home. We popped it open “properly” (not properly at all) on our unofficial Brooklyn rooftop that we snuck onto. The notes of baked peaches and toasted brioche were delicious and the bubbles were divine. But what was even more memorable was that that bottle was being enjoyed in my city, on our rooftop, while the fireworks exploded around us. We cheered to our neighbors, to the tiny people walking below, and poured a splash out for what we lost that past year. I will never forget that bottle. Wine is an experience, not a drink.

3. How do you make guests feel comfortable if they seem intimidated by you (in a restaurant)?

I believe it’s a natural feeling to feel intimidated by anyone that studies a field you’re about to question. I still feel that myself when I dine out and speak to a fellow sommelier! I remember that anxiety from before I began in the wine industry. It’s not a feeling I ever want my guest to experience.

Of course, I approach the situation the way any hospitality worker would, with a bright smile and the attitude that it’s time to make your guest’s day. But, it’s all about your intention. If you go in wanting to sell the “best” bottle or the most expensive bottle, you’re going to validate their intimidation for no good reason. I always immediately ask the guests what they love, to tell me about a wine they’ve had before that stood out to them, or to let me know what kinds of flavors they enjoy that aren’t wine-related. I get them excited about what we can do together — making the conversation about them (which it is!) right off the bat lets them know that I’m there for them.

I work with intent to remind myself the definition of a sommelier: a wine steward. When I’m tableside with you, I’m there to make you and your guests’ night amazing. Any other reason is fueled by ego.

4. What’s the best wine you can get at the grocery or discount store?

I haven’t bought wine from the grocery store in a while, but I think it’s truly important to touch on because that’s where most people get their vino! In my opinion, if you’re getting wine from a general store, I would go with something that is delicious no matter what. For my palate that means Gewürztraminer or Champagne. Champagne is my favorite color, food, wine, drink, place and probably will be my next dog’s name — you get the point. So even if I’m in the grocery store, I’m going to pick up a bottle of sparkling wine. Most likely, it isn’t real Champagne, but there’s Cava, which is equal if not better; or just a good old-fashioned grocery sparkling. (Like I said, pick something you think is yummy no matter what). When you’re steeped in mass producers and you’re not sure what to pull off the shelf, go for a classic that you just love. It’s that simple.

5. What regions and styles of wines are you most interested in?

The two wine-growing regions I’m most excited about right now are the Canary Islands and Mexico! The Canary Islands will be my next travel destination once the world is safe again. This area fascinates me. Simply looking at a photo of the moon-like surface and volcanic black soil gives me goosebumps. I want to walk around the vineyards for hours. (When I visit vineyards, I enjoy walking through the rows chatting with the grapes!) To be honest, I didn’t know much at all about Canary Island wines until our team opened Llama San. Once I tasted my first saline-driven, fresh-but-smoky glass, I was hooked.

Mexico doesn’t jump to a lot of peoples’ minds, but they’re producing so many different varieties down there! It’s always cool to see a region in which you would think the climate doesn’t work for wine, but turns out Mother Nature has other plans. Producers are mixing varieties that aren’t commonly seen together and I am a sucker for anything that “breaks rules.”

6. What’s the best way to ask for a budget-friendly bottle at a restaurant?

The best way to ask for a budget friendly bottle at a restaurant can go two ways, and it all depends on your evening and comfort level. There are some nights I go out, and I’m OK with letting my friends know we aren’t getting a bottle over $60 because I had to pay rent that day. However, sometimes I want things to be more organic and not bother my guests with budgets and numbers. But, how do I get the sommelier to know? How do I let this complete stranger know that I want to love a wine, but I also want to love my bank account in the morning?

I always tell my friends it’s a sly idea when you ask for the sommelier to simply pick out two or three wines from the list that are within your budget and just ask about them. Then proceed to tell the sommelier what styles you really like and what you’re eating as well. As a sommelier, we will immediately recognize you’ve formed a budget, and we’ll guide you towards your best value and best experience. Like I have mentioned many times, it’s not about money, prestige, or showing off. Wine is about enjoying yourself.

7. Which regions offer the best value?

Personally, I find it impossible to decide on a region that has the “best value” due to the fact that every area of the world that is producing wine will have something for everyone. I think it’s really important for people to experiment with every region, find out what they love, find out what they don’t like, and find out what they’re not sure about. Then, focus their selections on those experiences. It’s difficult to place true value on wine when not everyone likes the same thing.

I like to step away from the idea that there’s a perfect wine or the best wine. It’s less about the region you’re choosing and more about the producer. Get more intimate with your selection! If you want to know about true value, look at who (yes, the person!) makes that wine you’re about to drink. It’s like anything else I buy: I didn’t buy it because of its name, I bought the wine because it was made by a creative.

8. Where do you like to buy wine online (or which clubs do you recommend)?

Buying wine online is great, especially when you can’t find what you’re looking for in a wine shop. There’s something I truly enjoy about going into a shop I’m unfamiliar with and picking the brain of the associates on what they like or recommend for my preferred style. However, I’m desperate to try monthly wine boxes, specifically Vinebox. I love the idea because with this company you get nine different wines by the glass in vials. Not only do you get to try nine different wines, you get to buy the bottle of whichever you like at a discount. It’s such an approachable and fun way to explore your palate.

Ed note: This interview has been edited for length and clarity.

The article Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico appeared first on VinePair.

source https://vinepair.com/articles/text-somm-rachael-madori/

[johnboothus]

Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico

Rachael Madori is the sommelier and service director of Llama San, an upscale Nikkei restaurant in Manhattan that serves a combination of Peruvian and Japanese cuisine. At Llama San, Madori has cultivated a wine program focused on coastal regions, showcasing coastal flavors of Japan and Peru through mineral and saline wines.

As a sommelier, Madori aims to create a wine experience that is both unpretentious and impressive. In her eyes, the wine choices at Llama San are intended to dance alongside each dish, unleashing an adventurous window into history, art, and exploration.

During the coronavirus pandemic, Madori misses bringing the stories and excitement of wine to guests. From the chateaux wines grown in reverent tradition, to the funky rollercoaster wines that take one’s palate on twists and turns, Madori loves delighting guests. Below, Madori delves into her passion for wine, sharing thoughts on what she describes as poetry in a bottle.

1. What is your current favorite wine?

There is a wine named Un Garçon au Pays du Soleil (“The Boy Who Plays in the Sun”) by the producer La Cave des Nomades (“The Cave of the Nomads”). I will never get it off my mind, and I pour it every day. Technically speaking it’s a rosé, but I promise it hits you like a wild orange wine just blushing in disguise. A blend of Grenache, Carignan, Syrah and Merlot, this wine dances across all the sweet spots! It’s my favorite because it’s got finesse, but it’s feral. It has a sour cherry nose that you would expect to follow through to the palate, but it’s surprisingly nutty and effervescent. Hazelnuts, strawberries and a delicate mushroom make me feel like I’m sipping a glass on a warm autumn afternoon with a pie in the oven. That’s what wine is to me: a portal to a time and place in your own imagination.

2. What is the most memorable bottle you’ve opened?

The most memorable bottle I’ve ever opened was a blanc de noir on Jan. 1, 2019. Story time! This was André Clouet Champagne Brut Grand Cru Cuvée 1911. The name sounds fancy, but it’s not a break-the-bank bottle. It’ll make perfect sense why it is one of the most memorable ones I’ve opened. I’ve enjoyed wine in a lot of different places including California, Washington, Bolivia, Peru, Thailand, and others. They were all delicious. Some were more memorable than the next. However, this Cuvée 1911 was a bottle I got from a local wine shop in Brooklyn. The shop, Bed-Vyne Wine & Spirits, is truly doing my community in Bed-Stuy a great justice. This begins explaining why the wine is special, even before the bottle opens.

Obviously, it was midnight on New Year’s when I popped this baby open. Not a lot of people know what a struggle the lifestyle of a hospitality industry worker is. If you have a partner, you rarely see them. If your friends have day jobs, you rarely see them, either. Your days are nights, and your nights are days. Holidays are not just to celebrate, they’re to help others celebrate. But we do it because we love it, and there’s something I cherish inside those of us who choose to serve.

It was the first New Year’s Eve that I had to celebrate in 10 years. I got this beautiful bottle of Champagne, and I waited for my partner to get home. We popped it open “properly” (not properly at all) on our unofficial Brooklyn rooftop that we snuck onto. The notes of baked peaches and toasted brioche were delicious and the bubbles were divine. But what was even more memorable was that that bottle was being enjoyed in my city, on our rooftop, while the fireworks exploded around us. We cheered to our neighbors, to the tiny people walking below, and poured a splash out for what we lost that past year. I will never forget that bottle. Wine is an experience, not a drink.

3. How do you make guests feel comfortable if they seem intimidated by you (in a restaurant)?

I believe it’s a natural feeling to feel intimidated by anyone that studies a field you’re about to question. I still feel that myself when I dine out and speak to a fellow sommelier! I remember that anxiety from before I began in the wine industry. It’s not a feeling I ever want my guest to experience.

Of course, I approach the situation the way any hospitality worker would, with a bright smile and the attitude that it’s time to make your guest’s day. But, it’s all about your intention. If you go in wanting to sell the “best” bottle or the most expensive bottle, you’re going to validate their intimidation for no good reason. I always immediately ask the guests what they love, to tell me about a wine they’ve had before that stood out to them, or to let me know what kinds of flavors they enjoy that aren’t wine-related. I get them excited about what we can do together — making the conversation about them (which it is!) right off the bat lets them know that I’m there for them.

I work with intent to remind myself the definition of a sommelier: a wine steward. When I’m tableside with you, I’m there to make you and your guests’ night amazing. Any other reason is fueled by ego.

4. What’s the best wine you can get at the grocery or discount store?

I haven’t bought wine from the grocery store in a while, but I think it’s truly important to touch on because that’s where most people get their vino! In my opinion, if you’re getting wine from a general store, I would go with something that is delicious no matter what. For my palate that means Gewürztraminer or Champagne. Champagne is my favorite color, food, wine, drink, place and probably will be my next dog’s name — you get the point. So even if I’m in the grocery store, I’m going to pick up a bottle of sparkling wine. Most likely, it isn’t real Champagne, but there’s Cava, which is equal if not better; or just a good old-fashioned grocery sparkling. (Like I said, pick something you think is yummy no matter what). When you’re steeped in mass producers and you’re not sure what to pull off the shelf, go for a classic that you just love. It’s that simple.

5. What regions and styles of wines are you most interested in?

The two wine-growing regions I’m most excited about right now are the Canary Islands and Mexico! The Canary Islands will be my next travel destination once the world is safe again. This area fascinates me. Simply looking at a photo of the moon-like surface and volcanic black soil gives me goosebumps. I want to walk around the vineyards for hours. (When I visit vineyards, I enjoy walking through the rows chatting with the grapes!) To be honest, I didn’t know much at all about Canary Island wines until our team opened Llama San. Once I tasted my first saline-driven, fresh-but-smoky glass, I was hooked.

Mexico doesn’t jump to a lot of peoples’ minds, but they’re producing so many different varieties down there! It’s always cool to see a region in which you would think the climate doesn’t work for wine, but turns out Mother Nature has other plans. Producers are mixing varieties that aren’t commonly seen together and I am a sucker for anything that “breaks rules.”

6. What’s the best way to ask for a budget-friendly bottle at a restaurant?

The best way to ask for a budget friendly bottle at a restaurant can go two ways, and it all depends on your evening and comfort level. There are some nights I go out, and I’m OK with letting my friends know we aren’t getting a bottle over $60 because I had to pay rent that day. However, sometimes I want things to be more organic and not bother my guests with budgets and numbers. But, how do I get the sommelier to know? How do I let this complete stranger know that I want to love a wine, but I also want to love my bank account in the morning?

I always tell my friends it’s a sly idea when you ask for the sommelier to simply pick out two or three wines from the list that are within your budget and just ask about them. Then proceed to tell the sommelier what styles you really like and what you’re eating as well. As a sommelier, we will immediately recognize you’ve formed a budget, and we’ll guide you towards your best value and best experience. Like I have mentioned many times, it’s not about money, prestige, or showing off. Wine is about enjoying yourself.

7. Which regions offer the best value?

Personally, I find it impossible to decide on a region that has the “best value” due to the fact that every area of the world that is producing wine will have something for everyone. I think it’s really important for people to experiment with every region, find out what they love, find out what they don’t like, and find out what they’re not sure about. Then, focus their selections on those experiences. It’s difficult to place true value on wine when not everyone likes the same thing.

I like to step away from the idea that there’s a perfect wine or the best wine. It’s less about the region you’re choosing and more about the producer. Get more intimate with your selection! If you want to know about true value, look at who (yes, the person!) makes that wine you’re about to drink. It’s like anything else I buy: I didn’t buy it because of its name, I bought the wine because it was made by a creative.

8. Where do you like to buy wine online (or which clubs do you recommend)?

Buying wine online is great, especially when you can’t find what you’re looking for in a wine shop. There’s something I truly enjoy about going into a shop I’m unfamiliar with and picking the brain of the associates on what they like or recommend for my preferred style. However, I’m desperate to try monthly wine boxes, specifically Vinebox. I love the idea because with this company you get nine different wines by the glass in vials. Not only do you get to try nine different wines, you get to buy the bottle of whichever you like at a discount. It’s such an approachable and fun way to explore your palate.

Ed note: This interview has been edited for length and clarity.

The article Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico appeared first on VinePair.

Via https://vinepair.com/articles/text-somm-rachael-madori/

source https://vinology1.weebly.com/blog/llama-san-sommelier-rachael-madori-is-most-excited-about-wines-of-the-canary-islands-and-mexico

[thegrapeswineshop]

Grande Réserve Brut // Champagne André Clouet // Perfect Champagne for New Year Greetings!! . . ナポレオンの側近だったクルエ家が造るピノノワール100％の極上シャンパーニュ!! . ピノ・ノワール100％としては驚くほどに膨らみのある柔かい味わいです。🥂 . 果実味、甘味、酸味、ミネラル、泡の持続性等の��々な要素がバランスよくまとまった、食前から食中まで幅広く利用できる1本です。 . ちょっと贅沢に、年末年始を美味しいワインで盛り上げてみてはいかがでしょうか🎉 . 本日12月31日は営業最終日です。15時から19時まで営業しております。 . また、6周年記念・福引券の賞品の引き換え期限は本日が最終日となっております。まだ引き換えにお越し頂いていない方が数名ございます。 . 番号が記載されている福引券をご持参の上、皆様のご来店心よりお待ちしております。🙇 . . André Clouet （アンドレ・クルエ） Grande Réserve Brut （グラン・レゼルヴ・ブリュット） ピノ・ノワール100% ドザージュ：9g/L ¥7600+tax ・ 皆様のご来店心よりお待ちしております。 . . #thegrapeswineshop #sendagaya #andreclouet #champagneandreclouet #bouzy #newyear2021 #blancdenoirs #グレープスワインショップ #千駄ヶ谷 #アンドレクルエ #シャンパーニュ #シャンパン #グランレゼルヴブリュット #ブランドノワール #年末年始 #祝杯 (The Grapes Wine Shop) https://www.instagram.com/p/CJck6ftLkUz/?igshid=1dzwg3oduwudn

[delfinamaggiousa]

Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico

Rachael Madori is the sommelier and service director of Llama San, an upscale Nikkei restaurant in Manhattan that serves a combination of Peruvian and Japanese cuisine. At Llama San, Madori has cultivated a wine program focused on coastal regions, showcasing coastal flavors of Japan and Peru through mineral and saline wines.

As a sommelier, Madori aims to create a wine experience that is both unpretentious and impressive. In her eyes, the wine choices at Llama San are intended to dance alongside each dish, unleashing an adventurous window into history, art, and exploration.

During the coronavirus pandemic, Madori misses bringing the stories and excitement of wine to guests. From the chateaux wines grown in reverent tradition, to the funky rollercoaster wines that take one’s palate on twists and turns, Madori loves delighting guests. Below, Madori delves into her passion for wine, sharing thoughts on what she describes as poetry in a bottle.

1. What is your current favorite wine?

There is a wine named Un Garçon au Pays du Soleil (“The Boy Who Plays in the Sun”) by the producer La Cave des Nomades (“The Cave of the Nomads”). I will never get it off my mind, and I pour it every day. Technically speaking it’s a rosé, but I promise it hits you like a wild orange wine just blushing in disguise. A blend of Grenache, Carignan, Syrah and Merlot, this wine dances across all the sweet spots! It’s my favorite because it’s got finesse, but it’s feral. It has a sour cherry nose that you would expect to follow through to the palate, but it’s surprisingly nutty and effervescent. Hazelnuts, strawberries and a delicate mushroom make me feel like I’m sipping a glass on a warm autumn afternoon with a pie in the oven. That’s what wine is to me: a portal to a time and place in your own imagination.

2. What is the most memorable bottle you’ve opened?

The most memorable bottle I’ve ever opened was a blanc de noir on Jan. 1, 2019. Story time! This was André Clouet Champagne Brut Grand Cru Cuvée 1911. The name sounds fancy, but it’s not a break-the-bank bottle. It’ll make perfect sense why it is one of the most memorable ones I’ve opened. I’ve enjoyed wine in a lot of different places including California, Washington, Bolivia, Peru, Thailand, and others. They were all delicious. Some were more memorable than the next. However, this Cuvée 1911 was a bottle I got from a local wine shop in Brooklyn. The shop, Bed-Vyne Wine & Spirits, is truly doing my community in Bed-Stuy a great justice. This begins explaining why the wine is special, even before the bottle opens.

Obviously, it was midnight on New Year’s when I popped this baby open. Not a lot of people know what a struggle the lifestyle of a hospitality industry worker is. If you have a partner, you rarely see them. If your friends have day jobs, you rarely see them, either. Your days are nights, and your nights are days. Holidays are not just to celebrate, they’re to help others celebrate. But we do it because we love it, and there’s something I cherish inside those of us who choose to serve.

It was the first New Year’s Eve that I had to celebrate in 10 years. I got this beautiful bottle of Champagne, and I waited for my partner to get home. We popped it open “properly” (not properly at all) on our unofficial Brooklyn rooftop that we snuck onto. The notes of baked peaches and toasted brioche were delicious and the bubbles were divine. But what was even more memorable was that that bottle was being enjoyed in my city, on our rooftop, while the fireworks exploded around us. We cheered to our neighbors, to the tiny people walking below, and poured a splash out for what we lost that past year. I will never forget that bottle. Wine is an experience, not a drink.

3. How do you make guests feel comfortable if they seem intimidated by you (in a restaurant)?

I believe it’s a natural feeling to feel intimidated by anyone that studies a field you’re about to question. I still feel that myself when I dine out and speak to a fellow sommelier! I remember that anxiety from before I began in the wine industry. It’s not a feeling I ever want my guest to experience.

Of course, I approach the situation the way any hospitality worker would, with a bright smile and the attitude that it’s time to make your guest’s day. But, it’s all about your intention. If you go in wanting to sell the “best” bottle or the most expensive bottle, you’re going to validate their intimidation for no good reason. I always immediately ask the guests what they love, to tell me about a wine they’ve had before that stood out to them, or to let me know what kinds of flavors they enjoy that aren’t wine-related. I get them excited about what we can do together — making the conversation about them (which it is!) right off the bat lets them know that I’m there for them.

I work with intent to remind myself the definition of a sommelier: a wine steward. When I’m tableside with you, I’m there to make you and your guests’ night amazing. Any other reason is fueled by ego.

4. What’s the best wine you can get at the grocery or discount store?

I haven’t bought wine from the grocery store in a while, but I think it’s truly important to touch on because that’s where most people get their vino! In my opinion, if you’re getting wine from a general store, I would go with something that is delicious no matter what. For my palate that means Gewürztraminer or Champagne. Champagne is my favorite color, food, wine, drink, place and probably will be my next dog’s name — you get the point. So even if I’m in the grocery store, I’m going to pick up a bottle of sparkling wine. Most likely, it isn’t real Champagne, but there’s Cava, which is equal if not better; or just a good old-fashioned grocery sparkling. (Like I said, pick something you think is yummy no matter what). When you’re steeped in mass producers and you’re not sure what to pull off the shelf, go for a classic that you just love. It’s that simple.

5. What regions and styles of wines are you most interested in?

The two wine-growing regions I’m most excited about right now are the Canary Islands and Mexico! The Canary Islands will be my next travel destination once the world is safe again. This area fascinates me. Simply looking at a photo of the moon-like surface and volcanic black soil gives me goosebumps. I want to walk around the vineyards for hours. (When I visit vineyards, I enjoy walking through the rows chatting with the grapes!) To be honest, I didn’t know much at all about Canary Island wines until our team opened Llama San. Once I tasted my first saline-driven, fresh-but-smoky glass, I was hooked.

Mexico doesn’t jump to a lot of peoples’ minds, but they’re producing so many different varieties down there! It’s always cool to see a region in which you would think the climate doesn’t work for wine, but turns out Mother Nature has other plans. Producers are mixing varieties that aren’t commonly seen together and I am a sucker for anything that “breaks rules.”

6. What’s the best way to ask for a budget-friendly bottle at a restaurant?

The best way to ask for a budget friendly bottle at a restaurant can go two ways, and it all depends on your evening and comfort level. There are some nights I go out, and I’m OK with letting my friends know we aren’t getting a bottle over $60 because I had to pay rent that day. However, sometimes I want things to be more organic and not bother my guests with budgets and numbers. But, how do I get the sommelier to know? How do I let this complete stranger know that I want to love a wine, but I also want to love my bank account in the morning?

I always tell my friends it’s a sly idea when you ask for the sommelier to simply pick out two or three wines from the list that are within your budget and just ask about them. Then proceed to tell the sommelier what styles you really like and what you’re eating as well. As a sommelier, we will immediately recognize you’ve formed a budget, and we’ll guide you towards your best value and best experience. Like I have mentioned many times, it’s not about money, prestige, or showing off. Wine is about enjoying yourself.

7. Which regions offer the best value?

Personally, I find it impossible to decide on a region that has the “best value” due to the fact that every area of the world that is producing wine will have something for everyone. I think it’s really important for people to experiment with every region, find out what they love, find out what they don’t like, and find out what they’re not sure about. Then, focus their selections on those experiences. It’s difficult to place true value on wine when not everyone likes the same thing.

I like to step away from the idea that there’s a perfect wine or the best wine. It’s less about the region you’re choosing and more about the producer. Get more intimate with your selection! If you want to know about true value, look at who (yes, the person!) makes that wine you’re about to drink. It’s like anything else I buy: I didn’t buy it because of its name, I bought the wine because it was made by a creative.

8. Where do you like to buy wine online (or which clubs do you recommend)?

Buying wine online is great, especially when you can’t find what you’re looking for in a wine shop. There’s something I truly enjoy about going into a shop I’m unfamiliar with and picking the brain of the associates on what they like or recommend for my preferred style. However, I’m desperate to try monthly wine boxes, specifically Vinebox. I love the idea because with this company you get nine different wines by the glass in vials. Not only do you get to try nine different wines, you get to buy the bottle of whichever you like at a discount. It’s such an approachable and fun way to explore your palate.

Ed note: This interview has been edited for length and clarity.

The article Llama San Sommelier Rachael Madori Is Most Excited About Wines of the Canary Islands and Mexico appeared first on VinePair.

source https://vinepair.com/articles/text-somm-rachael-madori/

source https://vinology1.wordpress.com/2020/05/18/llama-san-sommelier-rachael-madori-is-most-excited-about-wines-of-the-canary-islands-and-mexico/

[wader931]

#Repost @synergyfinewines with @get_repost ・・・ What do you do at the last sales meeting of the year? Drink bubbles 🥂 of course! These are two of the new fantastic sparklers that are now in our portfolio! Check in with your sales rep for pricing. 🍾 @jfclouet André Clouet comes from the Bouzy region of Champagne. The Grand Reserve we tried today is 100% Pinot Noir that comes from chalky and clay vineyards. Opulent yet super balanced bottle of champagne! 🍾 @champagneguydeforezriceys The Guy de Forez Les Riceys Rosé is powerful yet focused and is also 100% Pinot Noir. The estate is in the Aube region and they produce a range of wines that are pure and precise. 🥂 🍾 🥂 🍾 #wine #sparklingwine #champagne #aube #bouzy #pinotnoir #france #frenchwine #saynototarriffs #salesmeeting #newyears #celebration #bubbles #colorado #denver #endoftheyear #endofthedecade (at Colorado) https://www.instagram.com/p/B6CSIDFl_dm/?igshid=17n80jub21w6l

[velmaemyers88]

Visiting Copenhagen, Denmark: Where You Should Eat, Stay, and Visit

There are cities and locales that always seem to make the covers of travel magazines on a near monthly basis. Any seasoned traveler will tell you that few places justify the excess in coverage.

Copenhagen is not one of those places—it earns your attention, respect, and adoration—and it justifies the lavish praise it has received in many glossy pages over the past few years. While you can see much of this small yet dense Northern European city within the course of a couple of days, chances are you’ll be counting the days until your next visit to the Danish capital.

Marchal at the Hotel d’Angleterre.

Where to Stay

Although not actually in a Wes Anderson film, the exterior would make you think you’re staying in a Wes Anderson movie: On the high end, there’s the Hotel D’Angleterre, a five-star choice that is more than 260 years old but promises all of the luxury you could expect in 2019. It’s also steps away from Nyhavn (possibly Copenhagen’s most Instagrammed spot aside from the Little Mermaid statue), a canal lined with a rainbow of brightly hued buildings and bustling with tourists, often enjoying beers and Aperol spritzes by late afternoon during the summertime.

A little friendlier to the pocketbook but still on the high end is the four-star SP 34, even more centrally located as it is within walking distance to all of the major sights, art museums, and palaces, the shopping district, and plenty of bars and restaurants. Much like how Kimpton Hotels hosts a complimentary happy hour at its U.S. hotels, SP 34 also has a daily wine hour, free for guests but with its own wine label sourced from Portugal. Breakfast also happens to be served in a Michelin-starred restaurant: Nordic bistro Vækst.

And if you’re looking for a last-minute option during the high season (summer and the winter holidays), HotelTonight also has a repository of listings at regular-season prices with especially reasonably priced and comfortable (albeit maybe not chic) options near Copenhagen’s Central Station, which has a 15-minute direct train to Copenhagen Kastrup International Airport.

The exterior of SP 34, a contemporary hotel in central Copenhagen.

How to Get Around

Copenhagen is a small but dense city—perfect for seeing on foot when the weather is friendly. Lyft and Uber don’t have a presence here like they do in other European cities, so if that is your preferred mode of transportation, be prepared to budget for and hail taxis, which aren’t ubiquitous here either.

What is increasingly widespread are electric scooters—most prominent among them is San Francisco–based Lime. But there are also more than half-a-dozen competitors already taking up space on both the sidewalks and the heavily trafficked bike lanes crisscrossing the city—much to the chagrin of tourists and locals alike. The local authorities have also taken notice as Copenhagen police have started cracking down on riders driving while intoxicated.

Inside the elevator at SP 34, a contemporary hotel in central Copenhagen.

What to Do

You could spend less than couple of days (thus, a long layover) or a whole week in Copenhagen, and you’ll have a satisfying journey either way. It really depends on what your interests are and how you prioritize them, whether that be food, art, history, or outdoor activities.

Inside Copenhagen’s Kastellet park.

Copenhagen is blessed with so much outdoor space and green parks. They are open to the public, but most of the larger parks are closed overnight and locked up, so check the hours if there’s a particular spot you had in mind.

If you happen to fancy running in the morning—truly the best way to see a new city and get over jet lag at the same time—head north to the Kastellet, one of the best preserved fortresses in Northern Europe. But on a bright morning you’ll think you wandered into a fairy-tale land, filled with a rampart, sculpted green hills, tree-lined groves, and yes, that aforementioned Little Mermaid statue. (While a beautiful sculpture in a picture-perfect location, if getting a photo of this really matters to you, get there as early as possible or be prepared for a swarm of tourists.)

Amalienborg Palace

If palaces are your thing, you have two options—both of which are active government buildings today. First is the Amalienborg Palace, the home of the Danish royal family, just a few blocks from the Kastellet and the Copenhagen Design Museum, with a changing of the guard at set times each day. Then there’s Christiansborg Palace, situated on a tiny island and the seat of the Danish Parliament. Christiansborg is in proximity to a number of other museums, namely the National Museum of Denmark, the Museum of Copenhagen (with a collection dating back to the 12th century), and the Danish Jewish Museum.

Designmuseum Denmark

Where to Eat

The most important portion of the program. When I arrived in Copenhagen, my cab driver from the airport asked if I had any questions about the city. I replied that I always start with the most important one: “Where should I eat?”

Copenhagen is a food lover’s paradise—and it truly doesn’t matter what your dietary restrictions are or whichever cuisine you’re seeking. The Danish capital has something for everyone—times 10, from the grocery store to Michelin-starred restaurants.

Fans of the ever-expanding library of haute food shows on Netflix will likely assume Noma is the place to go first, and if you can score a reservation or get on the wait list, then maybe that’s the best choice. For the rest of us, you don’t have to such lengths for Noma-quality food.

The rajas taco with rice and beans at Hija de Sanchez.

Consider Hija de Sanchez, a contemporary taqueria from Chicago native and Noma’s former head pastry chef, Rosio Sanchéz. The menu is simple but effective, with plenty of familiar taqueria staples (bottles of Jarritos orange soda) and a few unique ones (an avocado paleta, or Popsicle). And a word to the wise: If you go on a weekday, you likely won’t have to worry about a line at lunch.

Note there are two locations: the main storefront in Copenhagen’s Meatpacking District—close to a glut of diverse food options, including pizzeria Mother and day-drinking haven Mikkeller Bar—and a stall at Fresh Market, another popular food hall near the epicenter of the city, with stalls for local produce and fish and innovative street food with trendier options like banana-based ice cream.

Pavlova with almond ice at Marchal.

If you’re going to treat yourself, head to Marchal, the in-house, Michelin-starred restaurant at Hotel D’Angleterre. If you’re fortunate enough to be visiting during the summer, try to get a seat on the patio, a prime people-watching spot overlooking the Kongens Nytorv square. This is a restaurant worth taking the time to look over the wine menu to consider pairing options, and definitely ask the staff for advice, as they are more than happy to help and are knowledgable about the very lengthy list. Among the surefire options are the delectable gougères with truffle cream and comté (best eaten in a single bite), chanterelles on sourdough in the traditional Danish tartine style, and the Australian Black Winter truffles with agnolotti and creamy artichokes—the latter two dishes of which were paired perfectly with the Domaine Vacheron Sancerre and Oregon’s Elouan Pinot Noir, respectively.

A dirty martini at Balthazar.

After dinner, head downstairs from the restaurant to the Balthazar Champagne Bar. (Coincidentally, if you enter from the bar’s main entrance, it’s actually at street level. But to reach Balthazar from inside the hotel, you have to go downstairs first, which is why it’s sometimes referred to as an underground Champagne bar.) Regardless, treat yourself and cap off your trip with one of the top-notch Champagnes on the list—from André Clouet and Billecart-Salmon to Vauversin and Veuve Cliquot—or a dirty martini made with Danish Vodka brand I AM.

More must-read stories from Fortune:

—How new Nashville hotels are bucking the Airbnb trend

—This island in Washington State will make you feel like a multi-millionaire

—Why you should visit southern India on your next vacation

—Inside the “ultimate high-performance luxury lifestyle” experience at the new Equinox Hotel

—Listen to our new audio briefing, Fortune 500 Daily

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

Credit: Source link

The post Visiting Copenhagen, Denmark: Where You Should Eat, Stay, and Visit appeared first on WeeklyReviewer.

from WeeklyReviewer https://weeklyreviewer.com/visiting-copenhagen-denmark-where-you-should-eat-stay-and-visit/?utm_source=rss&utm_medium=rss&utm_campaign=visiting-copenhagen-denmark-where-you-should-eat-stay-and-visit from WeeklyReviewer https://weeklyreviewer.tumblr.com/post/186599291392

[weeklyreviewer]

Visiting Copenhagen, Denmark: Where You Should Eat, Stay, and Visit

There are cities and locales that always seem to make the covers of travel magazines on a near monthly basis. Any seasoned traveler will tell you that few places justify the excess in coverage.

Copenhagen is not one of those places—it earns your attention, respect, and adoration—and it justifies the lavish praise it has received in many glossy pages over the past few years. While you can see much of this small yet dense Northern European city within the course of a couple of days, chances are you’ll be counting the days until your next visit to the Danish capital.

Marchal at the Hotel d’Angleterre.

Where to Stay

Although not actually in a Wes Anderson film, the exterior would make you think you’re staying in a Wes Anderson movie: On the high end, there’s the Hotel D’Angleterre, a five-star choice that is more than 260 years old but promises all of the luxury you could expect in 2019. It’s also steps away from Nyhavn (possibly Copenhagen’s most Instagrammed spot aside from the Little Mermaid statue), a canal lined with a rainbow of brightly hued buildings and bustling with tourists, often enjoying beers and Aperol spritzes by late afternoon during the summertime.

A little friendlier to the pocketbook but still on the high end is the four-star SP 34, even more centrally located as it is within walking distance to all of the major sights, art museums, and palaces, the shopping district, and plenty of bars and restaurants. Much like how Kimpton Hotels hosts a complimentary happy hour at its U.S. hotels, SP 34 also has a daily wine hour, free for guests but with its own wine label sourced from Portugal. Breakfast also happens to be served in a Michelin-starred restaurant: Nordic bistro Vækst.

And if you’re looking for a last-minute option during the high season (summer and the winter holidays), HotelTonight also has a repository of listings at regular-season prices with especially reasonably priced and comfortable (albeit maybe not chic) options near Copenhagen’s Central Station, which has a 15-minute direct train to Copenhagen Kastrup International Airport.

The exterior of SP 34, a contemporary hotel in central Copenhagen.

How to Get Around

Copenhagen is a small but dense city—perfect for seeing on foot when the weather is friendly. Lyft and Uber don’t have a presence here like they do in other European cities, so if that is your preferred mode of transportation, be prepared to budget for and hail taxis, which aren’t ubiquitous here either.

What is increasingly widespread are electric scooters—most prominent among them is San Francisco–based Lime. But there are also more than half-a-dozen competitors already taking up space on both the sidewalks and the heavily trafficked bike lanes crisscrossing the city—much to the chagrin of tourists and locals alike. The local authorities have also taken notice as Copenhagen police have started cracking down on riders driving while intoxicated.

Inside the elevator at SP 34, a contemporary hotel in central Copenhagen.

What to Do

You could spend less than couple of days (thus, a long layover) or a whole week in Copenhagen, and you’ll have a satisfying journey either way. It really depends on what your interests are and how you prioritize them, whether that be food, art, history, or outdoor activities.

Inside Copenhagen’s Kastellet park.

Copenhagen is blessed with so much outdoor space and green parks. They are open to the public, but most of the larger parks are closed overnight and locked up, so check the hours if there’s a particular spot you had in mind.

If you happen to fancy running in the morning—truly the best way to see a new city and get over jet lag at the same time—head north to the Kastellet, one of the best preserved fortresses in Northern Europe. But on a bright morning you’ll think you wandered into a fairy-tale land, filled with a rampart, sculpted green hills, tree-lined groves, and yes, that aforementioned Little Mermaid statue. (While a beautiful sculpture in a picture-perfect location, if getting a photo of this really matters to you, get there as early as possible or be prepared for a swarm of tourists.)

Amalienborg Palace

If palaces are your thing, you have two options—both of which are active government buildings today. First is the Amalienborg Palace, the home of the Danish royal family, just a few blocks from the Kastellet and the Copenhagen Design Museum, with a changing of the guard at set times each day. Then there’s Christiansborg Palace, situated on a tiny island and the seat of the Danish Parliament. Christiansborg is in proximity to a number of other museums, namely the National Museum of Denmark, the Museum of Copenhagen (with a collection dating back to the 12th century), and the Danish Jewish Museum.

Designmuseum Denmark

Where to Eat

The most important portion of the program. When I arrived in Copenhagen, my cab driver from the airport asked if I had any questions about the city. I replied that I always start with the most important one: “Where should I eat?”

Copenhagen is a food lover’s paradise—and it truly doesn’t matter what your dietary restrictions are or whichever cuisine you’re seeking. The Danish capital has something for everyone—times 10, from the grocery store to Michelin-starred restaurants.

Fans of the ever-expanding library of haute food shows on Netflix will likely assume Noma is the place to go first, and if you can score a reservation or get on the wait list, then maybe that’s the best choice. For the rest of us, you don’t have to such lengths for Noma-quality food.

The rajas taco with rice and beans at Hija de Sanchez.

Consider Hija de Sanchez, a contemporary taqueria from Chicago native and Noma’s former head pastry chef, Rosio Sanchéz. The menu is simple but effective, with plenty of familiar taqueria staples (bottles of Jarritos orange soda) and a few unique ones (an avocado paleta, or Popsicle). And a word to the wise: If you go on a weekday, you likely won’t have to worry about a line at lunch.

Note there are two locations: the main storefront in Copenhagen’s Meatpacking District—close to a glut of diverse food options, including pizzeria Mother and day-drinking haven Mikkeller Bar—and a stall at Fresh Market, another popular food hall near the epicenter of the city, with stalls for local produce and fish and innovative street food with trendier options like banana-based ice cream.

Pavlova with almond ice at Marchal.

If you’re going to treat yourself, head to Marchal, the in-house, Michelin-starred restaurant at Hotel D’Angleterre. If you’re fortunate enough to be visiting during the summer, try to get a seat on the patio, a prime people-watching spot overlooking the Kongens Nytorv square. This is a restaurant worth taking the time to look over the wine menu to consider pairing options, and definitely ask the staff for advice, as they are more than happy to help and are knowledgable about the very lengthy list. Among the surefire options are the delectable gougères with truffle cream and comté (best eaten in a single bite), chanterelles on sourdough in the traditional Danish tartine style, and the Australian Black Winter truffles with agnolotti and creamy artichokes—the latter two dishes of which were paired perfectly with the Domaine Vacheron Sancerre and Oregon’s Elouan Pinot Noir, respectively.

A dirty martini at Balthazar.

After dinner, head downstairs from the restaurant to the Balthazar Champagne Bar. (Coincidentally, if you enter from the bar’s main entrance, it’s actually at street level. But to reach Balthazar from inside the hotel, you have to go downstairs first, which is why it’s sometimes referred to as an underground Champagne bar.) Regardless, treat yourself and cap off your trip with one of the top-notch Champagnes on the list—from André Clouet and Billecart-Salmon to Vauversin and Veuve Cliquot—or a dirty martini made with Danish Vodka brand I AM.

More must-read stories from Fortune:

—How new Nashville hotels are bucking the Airbnb trend

—This island in Washington State will make you feel like a multi-millionaire

—Why you should visit southern India on your next vacation

—Inside the “ultimate high-performance luxury lifestyle” experience at the new Equinox Hotel

—Listen to our new audio briefing, Fortune 500 Daily

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

Credit: Source link

The post Visiting Copenhagen, Denmark: Where You Should Eat, Stay, and Visit appeared first on WeeklyReviewer.

from WeeklyReviewer https://weeklyreviewer.com/visiting-copenhagen-denmark-where-you-should-eat-stay-and-visit/?utm_source=rss&utm_medium=rss&utm_campaign=visiting-copenhagen-denmark-where-you-should-eat-stay-and-visit

[rachelking]

I'm not one to turn down a Champagne bar, and when @mantalkfood suggested I visit Balthazar in Copenhagen, I jumped at the chance. I'm so glad I did because this place is *gorgeous.* It's like being inside a swanky jewel box filled with Champagne and cocktails. Among my favorite drinks were the Dirty Martini made with Danish vodka (a first for me) and the André Clouet Grande Reservé Brut Champagne. (I think my last drink was an Old Fashioned...) What's funny is that when you enter from the Hotel D'Angleterre, you go underground, so it's often referred to as an underground Champagne bar. But if you go out the main door of Balthazar itself, it takes you back to the streets of the shopping district. (at Balthazar Champagnebar) https://www.instagram.com/p/B0Bwif9pd5B/?igshid=84u93u55woyz