Wine review: Leindl Irrbling Riesling Reserve 2013

29 03 2015

What, again riesling….?! Yes, because at the moment think it is THE best white wine grape.

The Austrian winery Leindl is a young company from Zöbing in Kamptal. The main focus is on grapes Grüner Veltliner and Riesling, Muscat, Burgundy and Zweigelt and Merlot, Cabernet Sauvignon and St. Laurent.

Tasted wine, Leindl Irrbling Riesling Reserve 2013, has been maturated 9 months in stainless steel tanks, and on top of that 3 months in bottles. Most of riesling wines get some flavor from oak barrels, which usually improves the taste. I have tasted really “hard” steel tank rieslings like Gun Metal, which was not so pleasant experience. However, Leindl’s Irrbling, at least the reserve one, exceeded expectations.

Leindl riesling reserve - reijosfood.com

THE LOOK

Pale yellow with some light green apple, no visible acidity.

THE NOSE

Pleasant balanced aroma, nothing disturbed sniffing, not even possible steel metal tank bouquet

THE TASTE

Dry, some minerals but not so much as usually in Austian rieslings. No metal flavor, not too much petrol or acidity. Some might thing, that this is too light for riesling, but I do not.

Riesling - reijosfood.com

Facts:

Alcohol: 13,5 by volume
Extract: 25 g/l
Acidity: 6,6 g/l
Energy: 90 kcal/100 ml (360 kJ/100 ml)
Sugar: 5 g/l

This wine is suitable with white fishes and white meats but also good choice for aperitif.

Tasted the wine first as aperitif and then with spicy salad thai style and grilled giant shrimps. For main course had blue halibut with noodles again asian style. Leindl Irrbling Riesling Reserve 2013 paired nicely with both dishes.

Bang for the buck is two plus because wine costs a little bit over 20€ in Alko. Cut few euros and this wine would be bull’s eye.

REVIEW: OVERALL GRADE 4,5/5 – BANG FOR THE BUCK ++ / +++

Weingut Leindl | Wir verbinden Tradition & Innovation.





Restaurant review: Gastrobar Emo – Michelin Bib Gourmand status

23 11 2014
Gastrobar Emo

Gastrobar Emo

 

Gastrobar Emo provides easygoing service and good food. Emo (Dam in english) was opened in August 2013 in the same place where Michelin star restaurant Olo used to be. Owners are also partly the same. Emo earned Michelin Bib Gourmand status quite soon after opening, which is a proof of quality food and reasonable prices.

Gastrobar Emo - reijosfood.com

Gastrobar Emo at Kasarimikatu

 

Emo - reijosfood.com

Gastrobar Emo dining room

There is also separate wine bar which provides opportunity to enjoy an aperitif or glass of wine. With drinks you can order snacks from bar menu.

Emo Wine bar - reijosfood.com

Emo wine bar

Quite soon after you arrive you will get fresh bread, but only one slice for each diner.

Bread bag at Emo - reijosfood.com

Paper bag for bread

We also ordered some Snacks with glasses of Taittinger. Unfortunately some bubbles had already dissapeared, because we got the last drops from the bottle.

Taittinger at Emo - reijosfood.com

Champagne Taittinger

For snacks we had Salami, which is actually basic salami slices and Dried tuna, which was delicious with mayonnaise. There are about 8 different alternatives to choose from, each cost you 4€. Good way to start the dinner.

Salami at Emo - reijosfood.com

Snacks – salami

 

Tuna at Emo - reijosfood.com

Snacks – dried tuna

 

You can choose your dinner from 13 different choises, each cost 10€. The sizes of portions are like starters, except new main courses, which could also be shared. Sharing food portions is THE TREND now, but we decided to order Salt baked Rainbow trout just for one.

Our dinner started with Potato pancake with whitefish roe and warm smoked salmon and Roasted saithe with vegetables.

Pancakes or blinis with roe are usually top class starters and so there were also at Emo. Excellent combination, really worth to try. Saithe was well roasted, but included a little bit too much salty ingredients like olives and capers. However, tomatoes softened the taste to a turn.

Blini ar Emo - reijosfood.com

Potato pancakes with whitefish roe and smoked salmon

 

Sei at Emo - reijosfood.com

Roasted saithe

 

Next came the fish! Preparing local Finnish fish under salt cover is really rare at restaurants in Helsinki. And this one was bull’s eye! Right cooking, not over or under, just perfect. Some add on’s like fried potatoes and green salad was there, but focus was on fish.

Second “starter” was Shellfish paella, excellent composite of small octopus, clam and rice.

Rainbow trout at Emo - reijosfood.com

Salt baked rainbow trout

Emon kirjolohi - reijosfood.com

Rainbow trout

 

Paella at Emo - reijosfood.com

Shellfish paella

Third “starter” was Piglet with sauerkraut and apple compote. Sauerkraut was hidden under three pieces of meat pieces. Nice and soft composite.

Hoped that this dish would have arrived a little bit earlier because rainbow trout was almost eaten while waiting piglet.

Pork at Emo- reijosfood.com

Piglet

Fourth and last “starter” was Charcoal grilled horse skewer with mayonnaise. Meat was a little bit dry, but taste of charcoal is always attractive.

Horse at Emo - reijosfood.com

Horse skewer

We ordered wine, which was suggested on the blackboard. Dry and fruit riesling, Boeckel, from Alsace, France paired well with seafood. For meats ordered glass of suggested Merlot which paired well with piglet and horse.

Riesling at Emo - reijosfood.com

Boeckel riesling

Waitering by about 5 different waitresses/waiters was professional. Saithe had to be changed, because it was first served with one ingredient we were asked to leave away.

All seafoods are close to 5, especially salt baked fish earns special note. 4 dishes from the list is enough, 3 might leave you hungry.

Gastrobar Emo is Michelin Bib Gourmand restaurant and it deserves to be such.

REVIEW: FOOD 4,5/5 – SERVICE 4/5 – OVERALL GRADE 4+/5

Home – Ravintola EMO





Wine review: Jamek Jochinger Berg Riesling Federspiel 2013

3 10 2014

Jamek Jochinger Berg Riesling Federspiel 2013 - reijosfood.com

Wachau is a small wine district on the Danube River in northern Austria. The  crystalline rock soils on steep terraces produce outstanding rieslings like tasted one; Jamek Jochinger Berg Riesling Federspiel 2013.

As riesling has been our favorite grape quite a long time, had to purchase this one, as it is not so widely spread wine. And was glad that did so.

THE LOOK

Color is straw yellow, quite light for riesling

THE NOSE

Some sweetness although wine is really dry, sugar only 6 g/l. Acidity compensates bouquet of peach

THE TASTE

Fresh fruits aromas, a refreshing acidity. Excellent riesling compared to price

Jamek Jochinger Berg Riesling Federspiel 2013

Facts:

Alcohol: 12.50 %
Extract: 26 g/l
Acidity: 8 g/l
Energy: 80 kcal / 100 ml (330 kJ / 100 ml)

One of the best riesling findings from Alko. Although wine is young and it will develop, it is already enjoyable.

Tasted wine with cod, fennel and zucchini, perfect match. Because of acidity suits well with all fishes and shellfish, even with white meats.

Cod, fennel and zuccini - reijosfood.com

REVIEW: OVERALL GRADE 4,5/5 – BANG FOR THE BUCK +++/+++

Herzlich Willkommen beim Jamek.





Restaurant review: PureBistro – hidden terrace in Torikorttelit blocks

25 07 2014

Pol Roger Champagne at PureBistro - reijosfood.com

PureBistro is a modern bistro with hidden terrace next to the Market Square in Torikorttelit blocks.  Restaurant is owned by Michelin star restaurant Luomo (on the 2nd floor) chef”s Jouni Toivanen and Mika Mattila. That explains partly why PureBistro is one of the five Michelin Bib Gourmand restaurants in Helsinki.

PureBistro entrance - reijosfood.com

Dining room at PureBistro is quite small and therefore in the summer time you might decide to dine outside, which we did as temperature was close to 30C degrees. The entrance to the terrace is either through restaurant or gateway which is in Katariinankatu. There are only about 30 seats at the terrace, therefore better arrive early because restaurant does not take reservations there.

PureBistro terrace - reijosfood.com

If you dine inside, ask for window table and you can enjoy sea view and observe bustle at the Market Square.

PureBistro and Market Square - reijosfood.com

Restaurant used to have 3 course dinner at the price of 45€. But not this time! Maybe PureBistro wants to utilize high tourist season and not offer any special prices if you eat starter, main course and dessert. Many fine dining bistros are closed at the moment, that might be another reason to cash in. On the other hand prices are reasonable compared to food quality.

Because of excellent weather had to start the dinner with Champagne, Pol Roger Extra Brut. To be honest, too dry for us.

Pol Roger Extra Brut - reijosfood.com

After placing order you will get fresh bread paper bag on the table. I am sure that you will eat every piece of bread, they are so tasty.

For starters we ordered RAINBOWTROUT WITH TRADITIONAL FINNISH SALAD and BARBEQUE PORK “JAPANESE STYLE”

Trout confit was slightly cooked but so little that it made us wonder how it was prepared. One change was made; “scrambled eggs” replaced dill-potato salad because it included some milk. Pork was as it would have been prepared in qenuine Asian restaurant. It included miso, teriayaki sauce and mushrooms. PureBistro usualluy have one or two portions available with Asian flavors.

Rainbow trout at PureBistro - reijosfood.comPork at PureBistro - reijosfood.com

For main courses we had two times PAN FRIED PEARCH, CHANTERELLES AND CRAYFISH- POTATO TERRINE but two different versions of it.

First picture is portion without any changes. Perfectly fried small pearch pieces were delicious. No single fish bones although perch is one of the most difficult fishes to remove them. Sweet fennel supplemented the taste of chanterellers. Ingredients which included milk were replaced with turnips and oil dressing. Have not ever before tasted roasted turnips but will definately try them at home.

Perch at PureBistro - reijosfood.comPerch at PureBistro - reijosfood.com

For desserts we ordered STRAWBERRYMILK” and CHEESEs.

“Milk” in the first dessert was replaced with strawberry sorbet and sauce. Again excellent example of kitchen’s creativeness and competence to take account of food allergies. Cheeses were tasty as expected. Especially Comte paired well with jam.

Strawberry dessert at PureBistro - reijosfood.comCheeses at PureBistro - reijosfood.com

For wine we had Tesch 1 Liter Riesling, only riesling on wine list. Wine paired well with all dishes we had; well, maybe not with desserts. Dry, about 6 g/l sugar, balanced acidity and minerality. If you prefer vintage wines you could also order from restaurant Luomo’s wine list.  

With coffee and tea had to try “soft” Jacopo Poli Grappa di Sassicaia Elevata in Barili. Not basic grappa, more like real dessert “wine”.

Waiter left the bottle on our table so that we could study it more detailed. Label on the backside of the bottle told that Grappa had been matured in Sassicaia barrels and it was made mainly from Cabernet Franc and Cabernet Savignon grapes.

Grappa at PureBistro - reijosfood.com

PureBistro is genuine Michelin Bib Gourmand restaurant and actually one of the first fine dining bistro type of restaurants in Helsinki. Chef’s at the kitchen create flexibly excellent portions and menu changes regularly.

If weather is suitable, you must try the terrace where you can dine in restful and relaxed athmosphere.

Previous PureBistro reviews can be found by using search.

REVIEW: FOOD 4,5/5 – SERVICE 4+/5 – OVERALL GRADE 4,5/5





Restaurant review: PureBistro – with Bib Gourmand status

1 06 2014

PureBistro and Market Square - reijosfood.com

PureBistro is a modern bistro and bar with two terraces next to the Market Square in Torikorttelit buildings.  Restaurant is owned by Michelin star restaurant Luomo (on the 2nd floor) chef”s Jouni Toivanen and Mika Mattila. That explains partly why PureBistro is one of the five Michelin Bib Gourmand restaurants in Helsinki and earns to keep that status.

PureBistro entrance - reijosfood.com

Dining room at PureBistro is quite small and therefore in the summer time you might decide to dine outside, if temperature allows that, which it did not on the last day of May. If you dine inside, ask for window table and you can enjoy sea view and observe bustle at the Market Square. That is exactly whatwe did.

PureBistro - reijosfood.comPureBistro terrace - reijosfood.com

Menu is short – 3 starters, 3 main courses and 2 desserts. If you choose 3 course dinner, the price is 45€. One option is to have drink at the bar and taste some small bites, in Finnish Snadit. As English and Finnish versions of the names of the portions are not exactly the same, I included both language versions.

After placing order customers will get fresh bread paper bag on the table.

PureBistro menu - reijosfood.comPureBistro menu and bread - reijosfood.com

Starters we ordered had fancy names; Hamashi Sashimi with Avocado & Seaweed Piikkimakrillisashimia, avokadokreemiä, soijaa ja levää and Carpaccio, Bloody Mary Sorbet & Tallowvinegar Kotimaista rotukarjaa, bloody mary sorbet ja emmentalia.

Sashimi was fresh and side dishes accompanied fish in oriental portion well. Lack of salt was only minus. Beef carpaccio was so soft that it could have eaten with spoon. I am not sure if kitchen tried to create picture of hedgehog on the plate, but portion looked like it.

Sashimi at PureBistro - reijosfood.comCarpaccio at PureBistro - reijosfood.com

For main courses we had two times Fried Trout, Cauliflower & Cassis Ahvenanmaan taimenta, kukkakaalia ja herukkaa but requested some changes to one of them. Restaurant created excellent version of this portion by replacing cauliflower with ratatouille.

Trout itself was perfectly fried, you could also eat fish skin as it was enough crispy. And what is most important, fish was not over-fried which happens too often also in so called good restaurants.

Fried trout at PureBistro- reijosfood.comTrout at PureBistro

For desserts ordered Tosca, VanillaIceCream & MilkXoco Toscakakkua, vaniljajäätelöä ja maitosuklaata and “Macedonia De Frutas” Liqourice “Hedelmäsalaattia” ja lakritsisorbettia.

Tosca cake was scrumptious. Amount of toffee sauce was maybe too much, but had to eat all of it anyway. Take a look at how fruits and sorbet was placed on the plate! PureBistro really has an artist in the kitchen, remember the hedgehog.

Dessert at PureBistro - reijosfood.comFruit dessert at PureBistro - reijosfood.com

Had to order bottle of Tesch 1 Liter Riesling for two reasons; riesling weeks with special menus had just ended but Tesch riesling was still available and the unsual size of the bottle (1 liter) is rare apparition.

Wine paired well with all dishes we had; well, maybe not with desserts. Dry, about 6 g/l sugar if I remember right what waitress told, and balanced acidity and minerality.

 Tesch 1 litre riesling at PureBistro - reijosfood.com

As we got window table, overall grade is 4,5. Propably next time we shall dine at the terrace; waiting for warmer summer days….Service is in balance with kitchen’s creativeness and skills.

PureBistro is genuine Michelin Bib Gourmand restaurant and actually one of the first fine dining bistro type of restaurants in Helsinki. Nowadays there are several sophisticated bistro restaurants close to each other, like Gastrobar Emo, Gastropub Rikhard’s, Spis and Copa’s y Tapas. Reviews of there restaurants can be found by using search. Also previous PureBistro reviews can be found the same way.

REVIEW: FOOD 4+/5 – SERVICE 4+/5 – OVERALL GRADE 4,5/5

http://www.purebistro.fi/

 





Wine review: Weingut Liebfrauenstift 2012 Trocken Riesling

12 04 2014

Weingut Liefrauenstift - reijosfood.com

Our favorite and trusted choice, Weingut Liebfrauenstift 2012 Trocken Riesling, finally now reviewed!

Right inside the urban boundaries of the German city of Worms, ancient brick walls shelter a piece of living history. This is where, around the former Monastery of THE Lady (Liebfrauenstift),wines have been growing for five hundred years. Historical sandstone walls help create the special microclimate of the Liebfrauenstift-Kirchenstück vineyard in Worms. Together with the mineral-rich muddy soil of the site and the proximity of the Rhine, which provides the water, they lend the vines thriving there their unique wealth of aromas.

This wine is easy choice to start tasting rieslings. Not too much acidity either petrol or minerals compared to strongest rieslings.

THE LOOK

Typical riesling color, light yellow straw.

Riesling - reijosfood.com

THE NOSE

Fruity apple and peach and fresh citrus aromas

THE TASTE

Dry, fruity and fresh. Pleasent amount of minerals and petrol if at all.

Weingut Liebfrauenstift 2012 Trocken Riesling is perfect wine for aperitif and pairs extremely well with white fishes like lavaret. So far have not found this riesling in any other restaurant than Blue Peter and it is not available at Alko. Should be because it would help in starting getting familiar with world of rieslings.

Riesling - reijosfood.com

OVERALL GRADE 4,5/5 – BANG FOR THE BUCK +++ / +++

http://www.liebfrauenstift.com/en/index.html

 





Restaurant review: Yume – modern Asian cuisine

28 02 2014

Restaurant Yume - reijosfood.com

Restaurant Yume is part of Kämp Group, which also operates legendary luxury hotel Kämp. Yume serves asian flavours and dishes in a modern decor and is located in the same building as hotel Kämp. Inspired by the Jack Yoss Experience pop up restaurant which was at Yume in July 2012, restaurant’s menu changed and offers today a wide variety of modern asian food.

We arrived early at 5PM when restaurant opens. Reason for early arrival was Michael Buble concert, where we should be at 8PM latest when the warm-up band or actually accapella group Naturally 7 should start singing. Although we would have a little bit more than 2 hours to eat, we decided to order longer tasting menu

Menu Tiong Bahru

which included 7 dishes. Shorter menu would have included one dish less.

First two dishes were brought to the table at the same time

Fresh Spring Rolls

Fresh veggie spring roll, sweet chili sauce and black vinegar

Yellowtail Sashimi

Yellowtail sashimi, sweet soy-chili sauce

Veggie ment mainly sprouts which made first dish one-sided although rolls were delicious with sauces.

Sashimis were perfect, two pieces of soft fish for both. Suitably flavored sauce and vegetables made the dish masterpiece. We used chopsticks for sashimis as they were an option to be used for eating.

Sprubg rolls and sashimi at Yume - reijosfood.com

Third and fourth dishes were again at the same time on the table.

Pork Ribs

Pork Ribs and thai-chili sauce

Som Tum Salad

Spicy green papaya salad with cucumber and carrots

Pork ribs were juicy, crunchy and crisp at the same time. Sometimes candied pork, which is usually offered in modern asian restaurants, can be dry. These ribs were not candied and the way the were prepared was new for us. Extremely scrumptious, if you happen to like a little bit greasy pork.

Salad supplemented well this combination, better than rice would had. Noticed that kitchen had not yet served any rice which was good idea. Sometimes you might eat too much if rice is all the time on the table.

Pork ribs and salad at Yume - reijosfood.com

Pork ribs at Yume - reijosfood.com

Hot Stone

Beef/Lamb/Tofu tai Tiger Prawn

We chose tiger prawns instead of meat. Waitress instructed us first to fry prawns on the hot stone, then dip them to the sauce and add salt and chili powder. Understandable, because otherwise whole restaurant would have been filled with stick smoke as most of the tables would have used hot stones.

Tiger prawns at Yume - reijosfood.comTiger prawns on stone at Yume - reijosfood.com

Whitefish “sweet and sour”

Roasted whitefish, black sweet and sour sauce, fresh herb salad

Whitefish was best of all portions. First fish was roasted perfectly and then placed to the sauce in in order to get more flavor. Mint and other herbs completed this taste of heaven. And if you would still be hungry big bowl of rice would take it away. You could choose whitefish also from a la carte list from “warm dishes to share” section but for two I would suggest to order two portions. You would not like to share this one 🙂

Whitefish at Yume - reijosfood.comWhitefis and rice at Yume - reijosfood.com

Passionfruit Pudding

Passion pudding, coconut sorbet

Dessert was one of the best in asian type of fine dining restaurants. Not too asian but still asian flavors. Means that sometimes different type of vegetables and herbs used in desserts make them almost snack or main course, not dessert.

Pudding at Yume - reijosfood.com

Interesting detail was the location of extra cutlery. They were hidden in a small box under the table, but only on one side.

At 5PM restaurant was still empty as it has just opened it’s doors. At 7PM most of the tables were occupied although Canada played against USA in Sotshi Olympic Ice-Hockey games. Unfortunutely Finland had just lost to Sweden and will play for bronze medal.

Cutlery at Yume - reijosfood.comYume - reijosfood.com

For wine we chose Gysler Weinheimer Riesling Trocken 2010 from Pfalz, Germany. Dry, but not too dry riesling with enough acidity and fruit flavors paired well with oriental tastes. Also had glass of pinot noir from Bourgogne, France with ribs. This wine would have been served if you would have ordered matching wines with tasting menu.

Yume is one of the best “gourmet” asian cusine restaurants in Helsinki. As it is in the center of the city, next door to Hotel Kämp, it’s location is also perfect. Modern rhythm music is not too loud and most of the tables are not thick on the ground, which makes discussion possible. A little bit more spices in some of the dishes and then food would have also scored 4,5. Service was professional as expected.

REVIEW: FOOD 4+/5 – SERVICE 4/5 – OVERALL GRADE 4,5/5

http://ravintolayume.fi/en/








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