International Women’s Day has been celebrated and it is time for actual review for Champagne Taittinger Cuvee Prestige Brut.
Taittinger remains one of the few Champagne Houses to remain owned and actively managed by the family named on the label. The hallmark of the Taittinger Champagnes is the high percentage of Chardonnay used in their winemaking which can be anything from 40% in the Brut Réserve Non Vintage to 100% in the prestigious Comtes de Champagne Blanc de Blancs.
Taittinger Brut Prestige is a blend of around fifty different vineyards, consisting of Chardonnays (40%) and Pinots (60%) from various vintages matured to perfection. Such a high proportion of Chardonnay is seldom found in fine non-vintage champagnes.
THE LOOK
The brilliant body is golden yellow in colour. The bubbles are fine, while the foam is discreet yet lingering.
THE NOSE
Very open and expressive, delivers aromas of fruit and toast. It also gives off the fragrance of fruits.
THE TASTE
The entry onto the palate is lively, fresh and in total harmony. Feels first that it filled the mouth due to bubbles. Aftertaste is dry with minerals.
Taittinger Cuvee Prestige is not available at Alko’s, so you need to purchase it from cruise ships between Helsinki – Stockholm or Helsinki – Tallinn. Champagne suits well for aperitif and with white meated fishes and meats. But also with grilled tuna fish and noodles.
REVIEW: OVERALL GRADE 4+/5 – BANG FOR THE BUCK ++ / +++
Michelin Guide has updated it’s list of rewarded restaurants. All 5 existing Michelin restaurants kept their stars, so no new Michelin restaurants in Finland or Helsinki. G.W. Sundmans might be rewarded soon as it has been highlighted with red letters meaning “rising star”. Restaurant has had 1 Michelin star several years ago.
Interesting is that Farang and Gaijin still both have Bid Gourmand (excellent price/quality ratio) logos; both owned by chefs Tomi Björk and Matti Wiberg. Farang has opened restuarant in Stockholm, must find out the rating. Also interesting is that Grotesk, owned by same chefs as Demo, kept Bid Gourmand logo although it changed it’s style. Update: did not remember to write that PureBistro is owned by Luomu owners! One Michelin star restaurant and one Bib Gourmand restaurant. However, when we vistited PureBistro, we were not so happy about the food.
The main Chablis Appellation d’Origine Contrôlée was designated on January 13, 1938, but the junior appellation of Petit Chablis was not designated until January 5, 1944. Petit Chablis is the lowest end of the classification, which includes the outlying land. As of 2004, 1,380 acres (560 ha) of a permitted 4,448 acres (1,800 ha) in the Petit Chablis appellation was planted. (Wikipedia)
Grapes are of course 100% Chardonnay, typical to Chablis.
You might sometimes expect from Petit Chablis wines same features (full-bodied, rich) as from genuine Chablis, but Petit Chablis le Donjon des Eschofiers did not meet expectations. Would say it was Minuscule Chablis….
THE LOOK
Pale yellow with some green apple, no visible acidity.
THE NOSE
Mild flavor of aroma, difficult to sense anything. Maybe some apples and minerals, but only maybe….
THE TASTE
First experience was dull and bland, however aftertaste felt better than first impression.
Facts and figures:
Alcohol:
12% by volume
Extract:
20 g/l
Acidity:
5,8 g/l
Energy:
80 kcal/100 ml (310 kJ/100 ml)
Closure:
metal screw cap
This wine is suitable with white fishes and meats. Greasy fishes and spiced foods would not pair. Would prefer also real Chablis for aperetif and pay some extra.
REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK – / +++
Coming reviews: Taittinger Cuvee Prestige Brut and Val de los Frailes Vendimia Seleccionada…
Restaurant or Ristorante Martina has 16 restaurants in Finland (two in Helsinki). One of the Helsinki restaurants is situated in Ruoholahti shopping center which was reconstructed recently. Decor and menu is Italian style as well as music played background. Dining room is really high, must have been in industrial use before. Interesting detail of interior; “laundry” was hanging from the strings near the roof.
You can start with simple appetizer table which is in the middle of the dining room. This buffet is available for diners ordering main courses. Unfortunately cucumber and bread had dried; we ate late afternoon couple of hours after regular lunch time.
We also ordered for starter Antipasti for two citrus marinated shrimps, salsiccia sausage, roasted sweet pepper, half dried tomatoes, cantaloupe melon, salad, provolone and ricotta cheese and roasted foccacia.
Antipasti plate consisted mainly tinned and pre-packaded food. Best part was provolone cheese, warm and salty, partly smelted tidbit.
For main courses had Martina’s Lasagne and Arrabiata Chicken Chicken breast, arrabiata sauce, grilled vegetables and cipollata.
Lasagne was scrumptious and serving in iron pot made enjoyment even better. Absolutely best part of dinner, can recommend! Only if you do not like greasy cheese you might hesitate because on top of lasagne there was quite a thick layer of cheese. Arrabiata Chicken was too salty. Unfortunately grilled vegetables were cooked in too much oil which made whole side dish quite fatty. But waitress did a good job as we requsted to leave onions away because this really had been done in the kitchen before portion arrived to the table.
After quite “heavy” portions decided to stick to basics; Chocolate ice cream and Rasberry sorbet with suitable drinks.
Restaurant has modest wine list; house white and red (not drinkable) wines + 3 other choises for both. Decided to drink Lumina Pinot Grigio which was 5 euros cheaper than price at the restaurant web page. However, still overpriced.
You might want to order pizza when you decide to dine at Martina. Have heard positive feedback about them. Athmosphere is cozy and informal, easy to drop by.
REVIEW: FOOD 2+/5 – SERVICE 3,5/5 – OVERALL GRADE 3/5
This ASIAN STYLE WHITEFISH WITH WHOLE-GRAIN RICE is propably easiest and quickest to prepare, least messy, really healthy and on top of all one of the most delicious fish foods ever! Two important things to succeed; tasty marinad and right baking time in oven. Whitefish (lavaret) is popular fish in Finland, fish meat looks like Sea bass but usually size of the fish is smaller. This time we were able to find quite nice pieces from Stockmann Helsinki department store.
Recipe (2 portions)
400 g whitefish (scaled and fish bones blucked out)
Thai basilica
1 Red chili
1 Lemon
Salt, sugar and pepper
Teriayki soy sauce
Vegetable oil
Instruction: Prepare marinade by mixing squeezed lemon juice, vegetable oil and teriayki soy sauce. Chop chili and thai basilica and add them to marinade. Add salt, pepper and enough sugar to marinade so that it is not too bitter due to fresh lemon. Pour 3/4 of marinade in baking dish, put fish slices on marinade skin side up and pour rest of the marinade on top of fish.
Bake fish in the oven for 15-20 minutes depending on the size of fish pieces. Remember not to over cook! If fish lays on marinade a littke bit longer it has begun to mature due acids in lemon.
Cook rice in a pot according cooking instructions on the package while fish is in the oven.
Preparing time for portion is less than 30 minutes if you can get whitefish, which is already scaled and even bones plucked out. No fat, not too much salt because of other spices.
Austrian white wine Bründlmayer Riesling Steinmassel comes from Weingut Bründlmayer which is situated in Langenlois, about 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley.
Tasted wine consists of RIESLING (100 %); surprise, names can tell sometimes you something 🙂
Usually rieslings from Austria are luscious, enough dry and full-bodied. Favourites of ours in addition to Germans.
THE LOOK
Color of the wine was pale yellow with tint of light green. Actual look was a little bit greener than in photo below.
THE NOSE
First it was difficult to find scent of riesling. Wine was stored in fridge and therefore too cold. After a while could find it and also some fruity with hint of green apple. But scent of riesling was not so strong as in many Austrian riesling wines.
THE TASTE
First impression was lackluster but after few sips it improved; again too cold wine. Less acidity, petrol and minerals than in typical Austrian rieslings, but of course could be indentified.
Facts and figures:
Alcohol:
12,5% by volume
Extract:
18 g/l
Sugar:
7 g/l
Acidity:
6,2 g/l
Energy:
80 kcal/100 ml (320 kJ/100 ml)
Closure:
metal screw cap
This riesling suites well with whitefish, which is mild and non-greasy (see recipe via link below), which we had for dinner. If food is more spicy you might want to buy a wine with a little bit more intense flavour. Also prefer better balanced wines for aperitif.
REVIEW: OVERALL GRADE 3,5/5 – BANG FOR THE BUCK ++/+++
Or even watched it? Here is one You Tube example of the show, if you are not familiar what this is all about:
There are couple of restaurants in Helsinki which could offer challenge for Man v Food competition. One of the few is Restaurant Sports Academy, name tells you everything, it is a sports restaurant. Big screens and lots of sports stuff. Restaurant has on their a la carte list a hamburger which has quite nice name:
JÄRKÄLE (BOULDER) – WALL OF FAME
8 pcs 180g house burger steaks, fried and smoked bacon, warm cheddar sauce, grilled pineapple, onion rings and thaislaw salad
T’s & C’s of this challenge: Eat this giant alone in one day without leaving restaurant. Staff acts as a referee. If you win your name will be immortalized on Wall of Fame and you get your Giant for free.
FRIED WHITEFISH WITH PARSNIP – GOAT CHEESE PUREE AND SPINACH
Really quick and easy portion to prepare. You do not even need too many foodstuffs. Suggest to prepare puree first because fish needs to be just fried.
Recipe for whitefish (4):
600 g whitefish (lavaret), scaled and fish bones plucked
salt, pepper
oil and butter for frying
Instruction: Make few knife cuts on fish skin. Fry fish skin side down in oil and butter mix for about 4-6 minutes
Recipe for puree (4):
500 g parsnip
80 – 100 g soft goat cheese
salt, pepper, butter, milk
Instruction: Boil peeled parsnips in salt water. Puree parsnips and add goat cheese, butter, milk, salt and pepper.
Instruction for spinach: Defrost frozen spinach in microvawe oven (shortcut)
Would say most difficult part is frying the fish. Whitefish skin is quite thin and it comes off too easily. You could also add some potato to puree if you do not like the taste of parsnip; makes it softer.
White wine enjoyed with whitefish paired well, review coming in the near future……
Famous Finnish architect and designer Alwar Aalto has desinged several buildings in Finland including Finlandia Hall as well as abroad. Buildings designed by him can be found also in USA, Germany, Italy, France, etc. One of his most known glassware works was Aalto (Savoy) vase. Think it is still one of the most popular items to by in Finland by tourists. Aalto was also responsible for interior design of classic restaurant Savoy in Helsinki, which still looks the same as 75 years ago.
If you have any knowledge of Aalto, I would be interested in to hear how did you learn about him or his works. Do you have Aalto art pieces at your home?
—————————————-
EXCUSE ME! This post should review wines, not art or design, am I wrong??!!
WAIT, there is link between Aalto and one Spanish winery and it’s wine…….
—————————————-
Bodegas Aalto was founded in 1998 by Mariano Garcia, Vega Sicilia’s legendary winemaker of over 30 years, and Javier Zaccagini, former President of the Ribera del Duero AOC. 15 years since it was founded, the winery is considered one of the best in the region. The name of the winery was inspired by famous Finnish designer Alwar Aalto. Aalto is main wine for this winery and also reviewed wine carried Aalto name. Fantastic honours to Aalto!
Grape used in producing Aalto red wine is 100% TINTO FINO. Tempranillo, more known grape, is known under a number of local synonyms in different regions of Spain, Cencibel and Tinto Fino are used in several regions, and it is also known as Tinta del País in Ribera del Duoro where Aalto winery is located.
THE LOOK
Label itself is one of the most minimalist seen before. Different colors of black and silver gray letters and small bunch of grapes in the upper right corner of O letter.
Vintage 2008 was dark red like red wine grape looks before collecting.
THE NOSE
Bouquet was rich and pleasant, could recognize tempranillo. Some black berries and hint of fennel. Aroma became even more elegant after 10 minutes.
THE TASTE
Full-bodied, again elegant and soft. Filled mouth not just flowed down. Again tempranillo was easy to identify, one of the best Spanish wines ever tasted.
Facts and figures:
Alcohol:
14% by volume
Extract:
27 g/l
Acidity:
5,3 g/l
Energy:
90 kcal/100 ml (380 kJ/100 ml)
Closure:
natural cork
Aalto wine is elegant but partly because of low production volume, it is not the most unexpensive. 39€ in Alko and 145€ in restaurant Savoy, where it is available, does not allow wine to be enjoyed too often. Although you have to pay a little bit more the quality really provides value for the money.
REVIEW: OVERALL GRADE 5/5 – BANG FOR THE BUCK +++ /+++
Unfortunately winery web site was under construction when writing this post http://www.aalto.es
Restaurant Persilja (engl. Parsley) was opened 2006 is same location where restaurant Basilica operated before. Suburban restaurant menu consists of food from Mediterranean countries, mainly Greek and Italy. Pizzas and pastas are large part of the menu. In the summer big terrace serves diners and if sun shines it is very popular. Wine list is short and missing riesling, our favourite. But wines are affordable compared to many other restaurants in the downtown of Helsinki.
Have enjoyed sevaral times Meze -lautanen Meze plate Parma ham, mozzarella, artichoke, sun dried tomatoes, aubergine , dolmades, bahar salad and bread for starter and can recommend. Portion for two is quite big and almost is enough to take your hunger away.
If you order a la carte portion you always get greetings from kitchen to start with. Foccacia, olives and tsatsiki.
This time started late lunch with Dolmades & tsatsiki -dippi Grape leafs filled with rice and tsatsiki dip and Bruschetta Roasted pesto bread with aubergine, artichoke, tomatoes and mozzarella. Both were OK. Would have prefered warm dolmades because then spices emerge better. Bruschettas (2 pieces) were perfect, crusty and soft at the same time.
For main courses had Kananlihasouvlaki Chicken breast skewers, rice, pomodor-demuglas sauce andAntonella Chicken breast filled with parma ham and mozzarella cheese, pesto potatoes and avocado sauce. Meat in skewers was too salty, otherwise good combination. Antonella (maybe name of the cook or owner?) is also our favourite at home. Salty parma ham and soft mozzarella stuffed in the chicken pocket form delicious combination. Maybe this time chicken was a little bit dry.
Portions at restaurant Persilja are always large. Small problem is the amount of salt used in the chicken.
Service is attentive, one example: You can order also take away food from the restaurant. Waiter helped to carry portions to a car for a man with babe in arms. Outside temperature 0C degrees and waiter did not even put a jacket on.
REVIEW: FOOD 3+/5 – SERVICE 4-/5 – OVERALL GRADE 3,5/5
Restaurant Casa Largo on the ground floor of Sokos department store is a modern “Spanish” restaurant with a bar, tapas bar and restaurant as well as wine bar. Main dining room is on 1st floor opposite of Railway Station and tapas bar is on 2nd floor. You can see hotel Vaakuna reception from so called 2nd floor wine bar which is behind tapas bar. Functionalist style, which was popular during Helsinki Olympic games 1952 including Glass Palace (Lasipalatsi) being opposite the hotel Vaakuna, has been maintained. Picture below is from the hotel lobby taken from the Casa Largo wine bar.
All HOK-Elanto restaurants have Champagne offer for the whole year 2013. You can get bottle of Nicolas Feuillatte Brut for 39€, which costs the same as wines at the restaurant. Had to taste it instead of Cava although we were in the “Spanish” restaurant. BUT, it was served too warm which made the tasting useless. Pity for champagne,,,,Hopefully champagne is not wasted in other HOK-Elanto restaurants.
Started dinner with Tapas frias & calientes: TOSTADAS manchego, piquillo peppers and aioli on toast and several timesPOLLO AL AJILLOgarlic seasoned chicken, Really delicious and well prepared dishes. Also had Tapas frias: QUESO MANCHEGO Manchego cheese and rosemary honey and CHORIZO Chorizo sausage. To be honest tapas were best part of dinner. Recommend to order 4 tapas dishes for main course and you are there. Chicken has been always delicious and seldom Manchego lets you down. TORTILLA ESPAÑOLApotato omelette was OK but original ones in Spain beat this one.
For main courses had 2 times DORADA A LA PARRILLAwhole gilthead bream, grilled and stuffed with garlic butter and herbs, served with escalivada vegetables and herbs. Because Solomillo is usually good test for quality of kitchen compared to original Spanish kitchen, also ordered SOLOMILLO A LA PIMIENTAgrilled fillet of beef (200g) with creamy peppersauce. Guilthead was basically ok but it was over cooked. Meat was best part of main course, really tender and soft, to be honest better than same dishes in Spain. Also ordered POLLO ASADO CON CREMA ESPINACAS corn fed chicken breast with creamy spinach and sherry sauce. Unfortunately chicken was too dry.
You have to order side dish from separate list (no additional cost); alternatives were TORTILLA ESPAÑOLA potato omelette, ARROZrice with saffron, PATATAS BRAVASfried potatoes with salsa brava and aioli and ENSALADAsalad. You could order Patatas Bravas as one of the tapas starters but it suited well with Solomillo, this was bull’s eye pairing!
For desserts ordered famous Spanish “Churros”. Unfortunately you should stick to original churros because this version was not enough baked. Churros are perfect if prepared well and sorbet is always eatable, if prepared at the restaurant. Do not know if it was, because of the chewyness.
Unfortunately service had not improved. We had to ask several times for service but requestd were forgotten. Also paying was problem, had to go to cashier as mobile system did not work. Casa Largo is really popular restaurant because of location. Remember to book table beforehand but be careful your wishes are conveyd to restaurant, ours were not.
REVIEW: FOOD 3+/5 – SERVICE 2/5 – OVERALL GRADE 3/5
Pago del Vicario 50/50 is Spanish wine. It comes from one of the La Mancha bodegas, Pago del Vicario, which is located at a distance of nine kilometres from Ciudad Real. Bodega sells its wines under the appellation of Vino de la Tierra de Castilla. There are also a hotel and restaurant carrying same name.
Grapes and share of them used are, as you might guess from the name, TEMPRANILLO (50 %), CABERNET SAUVIGNON (50 %). Tempranillo is a variety of black grape widely grown to make full-bodied but soft red wines in its native Spain. Cabernet Savignon brings the body to this wine.
THE LOOK
Vintage 2008 is deep red with brown tinge. Maybe wine had already got some depth. When wine flows along the surface of glass after spinnng it, wine does it slowly bringing out vintage and wine posture.
THE NOSE
Strong aroma partly because fo tannins. Almost can scent alcohol which is unusual observation.
THE TASTE
Fills mouth with quite strong taste. Tannins can be found clearly but not disruptively. Some bramble; taste is balanced.
Facts and figures:
Alcohol:
14,5% by volume
Extract:
31 g/l
Acidity:
5,9 g/l
Energy:
90 kcal/100 ml (390 kJ/100 ml)
Closure:
natural cork
The design of the bottle is cool. Black glass bottle and black label make a solemn effect. On the other hand shape of the bottle which thickens toward the neck of the bottle gives the impression of luxury wine. Wine tasting is ensemble of different phases and observations; this wine gives opportunity to use all senses, even artistic ones.
As taste is quite strong and wine includes tannis recommend to enjoy Pago del Vicario 50/50 with red meats and spiced foods. Actually suited really well with the pasta we prepared same day, picture and preparing instructions on the page “Dining at home”.
REVIEW: OVERALL GRADE: 4-/5 – BANG FOR THE BUCK ++ / +++
Check out “Michael Jackson” and lobby videos below!
Lopesan Costa Meloneras Resort Spa & Casino, a 4 star category hotel, is located on the sea front and just a few metres from the Nature Reserve of Dunas de Maspalomas, in the south of Gran Canaria island. Hotel is the biggest in Canary Island with over 1000 rooms.
Have stayed at this hotel already 4 times, maybe getting too comfort-loving or just like this hotel. But never before during Christmas and New Year, which had pros and cons. New Years Eve party was amazing compared to ones in Finland for several reasons; warm weather outside instead of freezing, adult-like celebrating instead of too heavy drinking and trouble making and well prepared program. Great light show on the hotel walls and firefors. On the other hand expensive time including dinners.
Standard rooms are quite simple a little bit worn but spacious, best part is bathroom with separate bath tube and shower and balcony, of course. If you want to have pool and garden view, you have to pay some extra but it is worth of it.
Lopesan Costa Meloneras Resort, Spa & Casino invites its visitors to enjoy an atmosphere of peaceful activity in which you can practice all types of sports and look after body and mind in the fantastic Spa Corallium, a real gift for the senses in an impressive centre inspired by the volcanic nature of the island. Have visited spa and it is one of the best equipped have seen with different saunas, pools and relaxing rooms. Several saunas including African sauna (like Finnish), steam sauna, Turkish Hammamet and salt pool and different water treatments and relaxing rooms….Unfortunately no pictures because did not want to carry camera with me.
Most photographed area at the hotel is Lago Pool which seems to end to Atlantic Ocean. If hotel is introduced in some travel magazine you will see same view almost every time. And pool really is marvelous but unfortunately in the winter time too cold, at least for us. Four different pools makes the difference and the garden and the mini golf and tennis court and….
Quiet pool is situated at the far end of hotel, quite nice spitting dogs guarding the peace.
If you want to swim around the garden you can use pool whic is in the middle of the pool area. You can walk via two small bridges over this pool.
Hotel has 3 big buffet dining rooms, a la carte restaurant Ambassador, 4 pool bars, lobby bar, cafe……Hotel “outsourced” summer 2012 two of its restaurants to restaurateurs which was good move. Earlier quite empty but now really busy restaurants partly because entry has been opened to beach boulevard. Had Christmas Eve dinner at Ambassador and New Years Eve dinner at buffet restaurant. Both were really great experiences. Also dined at El Churrasco, one of the two “external” restaurants. Reviews can be found at reijosfood.com
New Years Eve buffet, just some pictures….buffet restaurants really did their best. Of course breakfast is versatile but you soon realize that you take the same eats every morning
Hotel lobby is large and service is excellent…Only place you can use WiFi for free. So this is the weakest link of the hotel which is otherwise almost perfect.
And top of all great performances every evening at the stage. Was amazed to see that “Michael Jackson” was alive and kicking.
This Lopesan hotel is perfect for us because it is enough big, all services available and lot’s of good restaurants nearby. Also the area around is modern and quite new. No bibulous tourists who used to take part in the pig feasts in the past. Also Maspalomas dunes are just around the corner.
MEKK, quite new restaurant offering modern Estonian dishes, is located on Suur-Karja street in the Old Town of Tallinn. Emporio Armani and Burberry shops are just around the corner. Restaurant includes dining room, bar and two private rooms; City Wall Chamber and Mekk Ateljee. Restoran MEKK is ranked 12th on list of best restaurants in Tallinn.
Reserved table via TableOnline.fi and it worked well.
Decided to try for starters MEKK´s assortment of lightly salted roasted salmon, marinated herring, spiced sprats and egg salad, potato cake and Lightly salted white fish with fried goose liver, cauliflower cream, tomato and chives sauce. Unfortunately assortment included overdose of onion. Stew in a small jar was onion with sour cream and it would have been enough but there was onion on top of each fish piece. White fish was OK but lightly salted meant no salt at all. In Finland lighlty salted fish usually as clear taste of salt.
For main courses ordered MEKK’s fish with apple vinegar caramelized beetroot, duck fat flavored potatoes and sparkling wine sauce and Braised veal shank with sugar peas and lentils. Fish was pike perch which is usually really tasty, now it lacked salt. Had asked to replace sparkling wine sauce with something else because it included milk products. Therefore sauce in the picture is red. Veal shank lacked also salt, sugar peas were fresh side dish.
For dessert ordered portion of Assortment of MEKK´s cheeses. It is a good way to become familiar with local food. Cheeses were palatable, propably best part of dinner.
Restoran MEKK is promising newcomer in Tallinn restaurant life. Portions are prepared well and dining room is decorated with taste. This time lack of salt and spices lowered grade of food. Maybe they are not used so much in original Estonian food?
REVIEW: FOOD 3+/5 – SERVICE 4-/5 – OVERALL GRADE 4-/5
Reijosfood 
You must be logged in to post a comment.