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Champagnemiddag på restaurant Sture i Malmö

De forskellige champagner til middagen på restaurant Sture på den svenske nationaldag 2019
Carole Noizet, A. Chauvet, Marion-bosser og Roger Brun på flasker.

Hvor går jeg hen og får en kulinarisk oplevelse i Malmö?

En oplagt mulighed i Malmö er at besøge Restaurant Sture i Adelgatan 13,  211 22, Malmö.

Events året rundt

Restaurant Sture laver forskellige kulinariske events i løbet af året. Et af dem var en Champagne Event på den svenske nationaldag 6. juni 2019. På denne aften var maden planlagt 100% efter vinen. (yay!)

Restaurant Sture har events det meste af året og det er en fornøjelse at være med på dem. Teamet på Sture gør et fantastisk arbejde for at få mad og vin til at gøre et ekstra indtryk. Min oplevelse med køkkenet er at de virkelig forsøger at tilpasse maden så den matcher vinen. De kan også finde på at lave nogle utraditionelle sammensætninger uden at være over kanten og samtidig utrolig balanceret på alle smagsnuancer.

Det var en fornøjelse at smage det færdige resultat og flere forskellige champagner sammen med forskellige retter.
Restaurant Stures fokus på mad og vin er for mig værd at gå efter. Det er en god oplevelse til en fair pris. Betjeningen er varm og velkommen og de er gode til at fortælle om deres mad og vin.

De kommer forhåbentlig til at gentage success’en i efteråret en gang. Følg eventuelt med på Sture’s hjemmeside eller Instagram for flere events som denne. og


Menuen er tilføjet, så man kan se hvad de kan finde på til sådan en aften. Og ja, champagnen var leveret af by Eckberg. 🙂

Menuen fra d. 6 juni 2019 på Restaurant Sture
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Champagne A. Chauvet

It was a good way to start the day when I drove from Reims to Tour-sur-Marne on a beautiful sunny morning. The stunning scenery of coloured fields on my way to visit the A. Chauvet house put a big smile on my face. 🙂

On the way to A. Chauvet.
Greeted by beautiful autumn colours in the fields with the mist in the background

The aunt of Jacques greeted me when I arrived that Tuesday morning in October at the Chauvet establishment. She invited me inside to meet Jacques Paillard-Chauvet in the small office. This is a family owned business where Jacques is 5th. generation. Because of his passion about Champagne he left the finance sector in Paris. He can now pursue his passion together with his family. Shaking hands on the way through the office it seemed like most of the family was there and Jacques invited me to have a walk and talk about their Champagne wine making.

What is important for A. Chauvet?

Jacques told me about how the Chauvet family tries to give soul to the wine. The vineyards and grapes obviously have a lot to say about that – but the labour of the family and their workers also have to go into those bottles. When Jacques showed me the cellars I could see that there there were no new sparkeling press or gyro pallets. It is easy to see that the Chauvet family does a lot of work here by hand.

He also told me that they like to be as close as possible to the wine. And that they prefer that it should be made by man and not by machine. By having this human approach to their winemaking, they always have information  on how things are progressing. And if necessary intervene or make decisions on how to proceed if the wine is developing in another way than is expected.

The old press.

Jacques told me that the production is between 30.000 – 35.000 bottles per year depending on the yield. They always make the best Champagne with the grapes they have. It is important for them to make less varieties of bottles and keep the quality up.

Tasting the wines

The Cachet Vert is a blanc de blancs and was very delicate. I found that the aroma was light and refreshing. I also tasted a little sweetness to it as I don’t eat candy, so maybe my palette is more sensitive to sweetness in wine. It had a very subtle elegant roundness about it which I also liked.

After that we tasted the Carte Blanche which is a brut and representing the style of the house. This one is more floral in the aroma and more complex. It showed more body and complexity and the aftertaste stayed for longer. For me, it was a very harmonic wine which I could easily drink with food or just for the pleasure of it self.

The Grand Rosé made me go “uhhh” (which is not a bad thing) because of the intense fragrance of sweetness and red berries. Because of that I got deceived to think that the wine had a little sweetness to the taste. However the dosage of the Grand Rosé is a Brut. So I would have guessed wrong about the taste without that knowledge. 

Vintage wine

We talked about vintage wines and when the quality of the grapes is right for producing them. “We will not do a ‘technical vintage’ Champagne just to have a vintage every year,” said Jacques. (I like that a lot!) You could say that a ‘technical vintage’ is a wine, which is made even if the quality is not there. As a result of this they will not produce the wine if it’s not suited for a vintage. I did not taste the vintage as they were waiting to release the next.

We also spoke shortly about their red wine – they use it for a small number of bottles or for the rosé blend. They will only make the red wine in bottles if the quality of the wine is good enough. And if they don’t have to use it for the rosé.

The tasting room

Lovely old style tasting room at A. Chauvet

On a final note

I visited Tour-sur-Marne for the first time this year but I’m sure it won’t be the last. I can definitely recommend to drive there just to enjoy the scenery on the way. The visit was a really good experience at Champagne A. Chauvet and I will definitely come back to visit them again.