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Over 400 pages about wine, wine reviews, wine facts, wine tips, wine ratings, wine regions and so on.


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Nenad Jelisic's rating system (Nenad Jelisic Points = NJP)

5,0 NJP = A fabulous, unique and world-class wine. Closer to heaven, you cannot come. If you like wine then it is a must to buy and try this wine; 4,5 NJP = An extraordinary good wine. Only small micro details distinguish this wine from to be a 5 points wine; 4,0 NJP = A very good wine. A wine that has almost everything that the most highly rated wines (4,5 and 5,0 NJP) should have; 3,5 NJP = A more than good wine. A wine that has both finesse and good taste and a wine that you greatly enjoy while drinking it; 3,0 NJP = A good wine that is well above average. A wine that lacks just a little to end higher up, i.e. to 3,5 NJP; 2,5 NJP = A wine that has ended up in no man's land. Close to be a good wine, but also close to be a below average wine; 2,0-1,0 NJP = A below average wine. You can drink it, but in return it provides no excitement; 0,5 NJP = A bad wine, but still if you make an effort when you drink it, it is drinkable; 0 NJP = A catastrophically bad and non-drinkable wine. It does not even suit for cooking.


Here presents news and results from various wine tastings, which NJ consulting & import has attended and other news.


You took my breath away! Go West-tasting of wines from California, Oregon och Washington State, Sheraton Hotell, Stockholm, 13-03-2015 (03-04-2015 by Robert Jonasson) Go West was a tasting where there was an opportunity to taste a wide range of wines (about 700 pcs) from California, Oregon and Washington State. Of all the wines in the USA, the most famous wines come from California, in particular from the wine district and appellation of Napa Valley. Oregon and Washington State are two wine regions that experiencing rapid growth and there were very exciting wines to try from these regions. The tasting lasted about 2 hours less than a usual tasting and due to that a smaller amount of wines were tasted. A total of 115 pcs of wines were tasted and of these, incomparable 65 wines got 3,0 NJP or more. This means 56% of all the tasted wines. This is the highest percentage of wines that received 3,0 NJP or more in any tasting since NJ Consulting & Import began writing about the tastings, we participated in. A comparison can be made with the most recent tasting, Burgundy Wine Tour, where only 16% of the wines got 3,0 NJP or more. At the Burgundy Wine Tour, all wines were tasted, but only a few producers offered wines at the highest level (Grand Cru). At this tasting, a selection of wines to taste was made (because it was impossible to try all). Most producers offered their top wines and this made it a pleasure to take part in the tasting.


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Please Burgundy, you can do so much better then this! Bourgogne Wine Tour 2015, Grand Hotell, Stockholm, 10-02-2015 (18-03-2015 by Robert Jonasson and Nenad Jelisic) What has happened? My favourite area is really underperforming! I tasted all the wines that were available (183 pcs) and only 29 got 3,0 NJP or more, which means 16%. For one of the world's premier wine regions, as Burgundy, an acceptable percentage should be that at least 30% of the wines get 3,0 NJP. One explanation could be that very few producers offered wines classified as Premier Cru or Grand Cru. Another explanation could be that only a few of the most well-known producers were represented. There must to be major improvements to keep up my interest for Bourgogne (Burgundy) Wine Tour.


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Grand Cercle des vins de Bordeaux 2015-wine tasting, Grand Hotel, Stockholm, 12-01-2015 (06-02-2015 by Robert Jonasson) The French wine region Bordeaux is divided into three areas; the Right and Left Bank and the area in between (Entre-Deux-Mers). The area known as the Right Bank (sometimes referred to as Libournais) is located along the right bank of the Dordogne River and consists of a number of appellations in which the most famous are Pomerol and St-Émilion. At this tasting there was also a representation of wines from some of the satellite appellations on the Right Bank, for example Lalande-de-Pomerol, Lussac-St-Émilion and Montagne-Saint-Émilion. The wines from the Right Bank are usually dominated by Merlot grape.


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Make sure to try these wines, wines that have got at least 3 NJP of possible 5 NJP

Real Tesoro, Sherry Medium Dry, NV, Jerez, Spain (09-04-2015 by Nenad Jelisic) To be honest, I must admit that I do not like semi-dry wines, but this sherry, I strongly like. Real Tesoro Sherry Medium Dry is a flavorful, concentrated and almost, it feels so, a buttery sherry. Dried fruits (figs, grapes and apricot), brown sugar, nuts and orange peel feel very clearly in this sherry. To be 100% able to enjoy this sherry (experience its entire flavour), it must be served at about 12°C. Real Tesoro Sherry Medium Dry, due to its relative high sweetness (40 grams of sugar per liter), does not fit as an aperitif (as many other wine connoisseurs claim that it does), like many other drier sherry does, but it fits very fine with dried hams as Serrano ham, Jamón pata negra and Parma ham or with different tapas dishes or creamy porcini soup or creamy chanterelle soup or to different acidic cheeses such as Västerbotten, Svecia and cheddar. Moreover, it can be used as "autumn medicine" against the ongoing autumn depression.


Charles Heidsieck, Brut Réserve, NV, white dry sparkling blend wine, Reims, Champagne, France, (28-02-2015 by Nenad Jelisic) I chose this champagne as last year's best and now, I would argue that right now, and it has been that for quite some time, this champagne is the world's most priceworthy champagne. Charles Heidsieck Brut Reserve is a blend of Pinot Noir, Pinot Meunier and Chardonnay. That Charles Heidsieck Brut Réserve has such a high quality can be explained by as much as 40% of reserve wine (the oldest of them 20 years old) is used to it, which is unique to champagne in this price range. As far as I know that it is just Krug Grand Cuvée, which costs three times as much, which uses about the same amount of reserve wine (30 to 50%). Here we talk about a real complex and sophisticated champagne that should be drunk to all the great celebrations (New Year's Eve, weddings, birthdays, etc.), or when you want to reward yourself and your loved one after a heavy working week or when you just want to enjoy life. Charles Heidsieck Brut Réserve has a complex and rich flavour of toasted bread, roasted nuts and ripe fruit (yellow apples and yellow pears). To this rich and complex flavour comes the fresh tones of citrus, good minerality and a real long finish. It fits very well as an aperitif or with fried in butter tandoori spiced, and with a little champagne in a few seconds cooked, scallops. Obviously that this brilliant champagne also fits perfectly to grilled salmon with white wine sauce and small boiled potatoes or a classic shrimp sandwich. The wine is in perfect condition now and will not win with aging. It should be drunk at 8°C, if possible, in real champagne glasses from Orrefors, Kosta Boda, Spiegelau or Riedel.


Charles Heidsieck, Millésieme Brut, 2005, white dry sparkling blend wine, Reims, Champagne, France, (13-02-2015 by Robert Jonasson) This is an absolutely brilliant champagne from one of the best champagne houses; Charles Heidsieck. The wine is made from a blend of 60% Pinot Noir and 40% Chardonnay, which are grown in Grand Cru villages. Charles Heidsieck is located in the city of Reims in the northern parts of Champagne and has access to 60 different vineyards to take the grapes from. In this wine, the power of the Pinot Noir grape meets the elegance from the Chardonnay grape in an almost perfectly balanced blend. The nose is complex with red apples, citrus and a bit of freshly baked bread. In the mouth, the wine is felt as dry, very elegant and complex with a fruit-dominated start, citrus and minerals in the middle and a very long complex aftertaste with good acidity. This wine is young and will gain in complexity within 2 to 3 years and if you can keep your hands of the bottles 5 to 10 years, you will be richly rewarded since this champagne has the structure and fruit to develop into a magnificent wine. Drink the wine as an aperitif or with fish gratin with a creamy white wine sauce or with butter fried perch fillet with crispy bacon, mushrooms and melted butter mixed with lemon juice, and cooked potatoes. Serve the wine at 8°C. Try also, the currently, more accessible and absolutely fantastic standard Champagne Charles Heidsieck Brut Réserve, 4,0 NJP.


Other wines that have got at least 3 NJP of possible 5 NJP

World wines

Here presents the wines that have got at least 3 NJP of possible 5 NJP and which do not exit at Systembolaget (a government owned chain of liquor stores in Sweden that has a strict monopoly status on alcohol sales to consumers in Sweden, except for restaurants and bars), but they should definitely be there. Or should be at least be available to Swedish restaurants through some wine importer. Note that NJP apply only to the below described vintages. Note that when Kristof Gillese’s wine reviews are in question, we only present the wines that have got at least 3,5 NJP.


Serafino, Terramoto, Syrah, 2010, red dry wine, McLaren Vale, South Australia, Australia (03-04-2015 by Kristof Gillese) “Sultry” was the word that came to mind when I savoured the first aromas swirling from the glass: sexy perfumed dark floral tones blending with earthy and truffled aromas and rich cigar box nuances. Ripe red raspberries, blackberries, currants rounded out an already stunning bouquet and when I tasted it: game over. I was in Heaven! Impeccable balance, structure, concentration, with the flavours playing brilliant harmony to the intricate aromas… it was the incredible textured mouth-feel, the creaminess, the sinfully seductive ease with which this world-class wine is consumed that nudged it into my highest echelon of scores and respect. This is an incredible wine already and will reward cellaring for decades; I concur with Mr James Halliday who states that it “cellars with ease until 2040+”.


Serafino, Sorrento, Grenache, 2012, red dry wine, McLaren Vale, South Australia, Australia (03-04-2015 by Kristof Gillese) A boldly concentrated bouquet of wild thyme and scrub-brush is brought to balance by polished aromas of ripe red raspberry, raspberry leaf and red currants. The palate is matched by an equally graceful palate; delivering full acids that are integrated and make the wine a bit “too easy” to enjoy… my sample seeming to disappear by itself. Medium+ fine polished tannin will cosy up to robust food but, once again due to excellent construction, need nothing more than a beautiful evening and delightful company as accompaniments. Excellent balance, superb structure and excellent concentration; this wine will live for many years but not develop due to Stelvin enclosure: enjoy 2015-2020. Hefty for Grenache, this wine will delight in fuller, richer dishes and yet, when I paused to consider fully, perhaps it should be savoured much as one would in France. Grenache is from France and in the smaller villages one could still find wood oven baked bread, local olives, sun-dried tomato and artichoke salad… there are some rustic/earthy tones to the wine that food cooked over wood-fire will enhance, the bitey-brine of olives with hints of rosemary, garlic and thyme will develop those leafy and herbaceous tones and the sun-dried tomato loves raspberry!


Serafino, Bellissimo, Tempranillo, 2013, red dry wine, McLaren Vale, South Australia, Australia (03-04-2015 by Kristof Gillese) Sultry; this wine is utterly focused and it is no wonder that it’s already won multiple gold medals. Bright blue and red berry aromas (blueberries, raspberry and strawberry) blend seamlessly with savoury leafy tones (tomato leaf and raspberry leaf). The full acids are beautifully integrated and refreshing, the medium tannin structure silky with a definite grip to them. Excellent balance, structure and concentration, this wine will live for many years and yet not develop appreciably in bottle due to Stelvin enclosure. Enjoy 2015-2020+. With such concentration of savoury aromas and flavours, and the predominance of fresh blue and red berries, wild game is going to be a natural pairing to this wine. There are multiple options with this: venison osso-bucco with saffron risotto an obvious one. These unctuous texture of the dish will be balanced by the bright and fresh acid, the gamy flavours complimenting the berries. Wine of this level of professionalism doesn’t need food, but it will most certainly enhance the experience.


Other world wines

Wine tour report

Domaine Collet, Côte de Sézanne, Champagne, France (27-09-2104 by Robert Jonasson) Domaine Collet, run by the brothers Vincent, Florent and Thomas Collet is to be found in Fontaine-Denis in the southern part of Champagne. Fontaine-Denis is a cozy and sleepy little village located a few kilometers south of the Sézanne in Côte de Sézanne. The village, which has more than 1 000 years of history, is surrounded by vineyards but has no Premier Cru or Grand Cru classified vineyard. In total there are 125 hectares of vineyards in the Fontaine-Denis area.


Read the whole report

Nenad Jelisic's rating system (Nenad Jelisic Points = NJP) world's restaurants

5,0 NJP = A fabulous, unique and world-class restaurant. A restaurant where the food quality, taste of the food, how the food is presented and looks, wine selection, decor, atmosphere, service and cleanliness is perfect i.e. it cannot be better; 4,5 NJP = An extraordinary good restaurant. Only small micro details distinguish this restaurant from to be a 5 points restaurant; 4,0 NJP = A very good restaurant. A restaurant that has almost everything that the most highly rated restaurants (4,5 and 5,0 NJP) should have; 3,5 NJP = A more than good restaurant. A restaurant that has more than good wine selection, decor, atmosphere, service and cleanliness; 3,0 NJP = A restaurant that is well above average. A restaurant that lacks just a little to end higher up, i.e. to 3,5 NJP; 2,5 NJP = A restaurant that has ended up in no man's land. Close to be a good restaurant, but also close to be a bad restaurant.

The world's best restaurants

Here presents the restaurants that is considered to be the world's best restaurants. The restaurants, which NJ consulting & import has visited, tried their food and wine as well as rated food’s quality, food's taste, how the food is presented and looks, wine selection, decor, atmosphere, service and cleanliness. (NJP = Nenad Jelisic Points)


Fischers Fritz, Berlin, Germany (18-10-2014 by Nenad Jelisic)Because of I can not visit dozens of restaurants in a big city for a short time, 2 to 3 days, I usually use, as one of my many sources, the Michelin Guide. The Michelin Guide states the following about this restaurant: "The elegant wood panelling, open fire and fine chandeliers at Fischers Fritz are somewhat reminiscent of the classic English style. While Christian Lohse's fish inspired cuisine, unforgettable for its use of high quality produce and painstaking preparation, clearly shares equally classic roots. It is not for nothing that the restaurant has been awarded two Michelin stars for the past seven years!". This description and very good reviews from other sources did that I visited the restaurant and since then I have wondered how the Michelin Guide could give two stars out of three available to it. If someone from the Michelin Guide reads this, I would appreciate it very much if you contact me and explain me how it happened when Fischers Fritz last time got the two stars.


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Atelier Amaro, Warsaw, Poland (29-03-2014 by Nenad Jelisic) In April 2013, Atelier Amaro was awarded, as the first restaurant in Poland, a Michelin star, and it still is Poland's only restaurant with a Michelin star. Our visit, in January 2014, clearly affirmed that it is worth this star. Poland's most famous chef Wojciech Modest Amaro both owns the restaurant and creates the restaurant's brilliant/modern courses, which are inspired by traditional Polish cuisine. The restaurant's menu is changed once a week and what dishes (a dish is called a moment) are offered are completely controlled by what kind of the fresh local ingredients the restaurant have access to.


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Hélène Darroze at the Connaught, London, UK (28-02-2014 by Nenad Jelisic) Two Michelin-starred restaurant, Hélène Darroze at the Connaught is located in the very beautiful and elegant Hotel Connaught, which in turn is located in one of the most exclusive and fashionable district in London, Mayfair Village. As the actual hotel, the restaurant is very elegant and beautifully decorated.


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Other world's best restaurants

Did you know that (18-03-2015 by Nenad Jelisic)

Here presents excerpts from NJ Consulting & Import’s extensive wine glossary. You can read about other exciting wines, appellations, wine districts, wine regions, etc. by clicking above on the "Wine glossary and wine facts, From A to Z about wine".


Chablis, a French wine district (or appellation), which is a part of the wine region of Burgundy. The appellation has 5,044 hectares planted with vine of which 25% is own by the cooperative La Chablisienne. A good Premier Cru Chablis can be cellared for about 10 years while a good Grand Cru Chablis can be cellared for about 20 years. The majority of other Chablis wines should be drunk within 6 years after bottling. A Chablis wine has often a very dry and fresh taste with a mineral character.


Chablis the best vintages, 1962, 1966, 1969, 1989, 1995, 1996, 2002, 2010 and 2012.


Chablis grapes, Chardonnay. Other grapes are also grown but they may not be included in a Chablis wine.


Chablis soils, mixed soil that consists of marl and limestone and that is rich in fossils of small oysters, so-called Kimmeridgian soil. This combination of soils gives the wines from Chablis, the specific mineral taste.


Chablis quality classes, Chablis has four quality classes: 1. Grand Cru (the highest class, 100 ha), 2. Premier Cru (778 ha), 3. Chablis (3,318 ha) and 4. Petit Chablis (843 ha).


Chablis and Petit Chablis, the allowed yield is 60 hl/ha for both quality classes. Most of Petit Chablis wines are almost impossible to drink due to the fact that they are very unbalanced and have an extremely high acidity.


Chablis Premier Cru, there are 40 Premier Cru classified vineyards. The best vineyards are Fourchaume, Mont de Milieu and Montée de Tonnerre. Those 40 Premier Cru classified vineyards cover 778 hectares. The allowed yield is 58 hl/ha while the average yield is 57 hl/ha. What is most alarming about this quality classification is that more and more vineyards, which are far from suitable to be classified as Premier Cru, are classified as such.


Chablis Grand Cru, there are seven Grand Cru classified vineyards in Chablis: 1. Blanchots (12,7 ha), 2. Bougros (12,6 ha), 3. Les Clos (26 ha), 4. Grenouilles (9,4 ha), 5. Les Preuses (11,4 ha), 6. Valmur (13,2 ha) and 7. Vaudésir (14,7 ha). Those seven Chablis Grand Cru vineyards are located just outside the village Chablis, mostly on south-west facing slopes. They together cover about 100 hectares. Of these seven Chablis Grand Cru vineyards, Les Clos gives the most powerful and rich wines, which are built for a long life in the cellar, Blanchot gives the most delicate and elegant wines while Grenouilles gives the most fragrant wines. In the best vintages, Valmur is considered to give as powerful, rich and long lived wines as Les Clos. The allowed yield is 45 hl/ha.

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