Johan Jureskog, who is the genius behind the restaurant, is for most people best known as a great entrepreneur with his strong personality and never-ending energy. In a short time, he has managed to establish himself as Sweden’s leading hamburger expert, meat profile and his arsenal of sauces are the ones I choose in the grocery store when I do not have the strength to make my own béarnaise sauce. All of this may seem a bit commercial as a kind of Swedish Gordon Ramsey, but like Gordon, his flagship restaurant is world-class in its category. I will return here as often as I can.
BIO – AG
Describe your place in a few sentences!
Erik Forssell – head sommelier ‘Big steak house restaurant with large format wine list. We focus on beef with a daily meat list inspired by wine lists.‘
What’s the philosophy behind the champagne assortment ?
Erik Forssell – head sommelier ‘A balance of big house prestige bottles and interesting small growers and “hard-to-get” bottles at a reasonable price.‘
SHORT FACTS – AG
Head sommelier or Wine Director ? Erik Forssell – head sommelier
Total no of wines on the wine list ? 1,200 references.
No of champagnes on the wine list ? 100 Champagnes.
No of champagnes by the glass ? 1-2 champagnes by the glass.
Which house champagne du You use at the moment ? Bollinger ‘Grand Cuvée’. The bigger and bolder style of Bollinger feels right at a steak house.
How often do You change the house champagne ? We have been using Bollinger as the house champagne for the last 6 years and are very happy with it. But we might change it in the coming years, who knows…
THE WINE LIST
Analys av de olika momenten & sektionerna.
INTERVIEW with Erik Forsell
How has Your Champagne sales changed the past years ?
Erik Forssell – head sommelier ‘The champagne list keeps on growing with new vintages each year. We also try to get some older vintages from good cellars whenever we get the chance.‘
What do You think of the current trend of ’terroir champagnes’ made of single parcels ?
Erik Forssell – head sommelier ‘Since I am a Burgundy lover I see this as a very positive trend.‘
2020 has been a very special year. What’s Your idea of the near future for Champagne in general ?
Erik Forssell – head sommelier ‘I hope to see more single vineyard parcels from single vintages. I also hope for the AOC rules to change to a more Burgundy-like way where each vineyards is graded as Grand Cru or Premier Cru and not the entire village as it is right now.’
This strange year, on New Year’s eve at midnight, which Champagne will You be opening?
Erik Forssell – head sommelier ‘I have been keeping a magnum of Pol Roges ‘Cuvée Sir Winston Churchill’ from my year 1985 which I will share with family and friends.’
