The Nobel Dinner at Stockhoms Stadshus is the biggest official dinner in the world. What will be served on the plates and in the glasses? This use to be a well kept secret. In the glasses this year was – Eric Rodez ‘Blanc de Noirs Grand Cru’.
Estimated reading time: 3 minutes
Read more about [ the Nobel Prize Banquets here. ] Here’s the menus at the Nobel Banquet [ 1901-2014. ] Among the more odd Champagnes that has been served are Champagne Crème de Bouzy Doux (1901), George Goulet Américain (1921), J. Bollinger, Dry Extra (1929), Krug Brut Réserve (1969-1974) & Krug Brut Private Cuvée (1975). Note that the Champagnerna were really sweet (sec, demi-sec or doux, ) untill 1935.
Eric Rodez ‘Blanc de Noirs Grand Cru’
Champagne – France
Eric Rodez
Ambonnay
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The Rodez family have been growers for more than a hundred years in Ambonnay. Eric has 8 hectares at his disposal in his home village spread over 36 parcels. They have been planted with 55% Pinot Noir and the proportion of Chardonnay is continually increasing. Before his first vintage here in 1984, Rodez worked in Burgundy and, for a time, at Krug. He began moving towards organic production in 1989, and was certified organic in 2002 and biodynamic in 2008. The wines are made partly using oak barrels and the tendency is more and more towards ecological production. Grande Vintage is an exotic, stringently oaked wine with tropical fruit and the aroma of coconut. Blanc de Noirs is very round and chocolaty with hints of tangerine.
100PN
92(90)p
70% oak nowadays. A wonderfully mature and delightful creature with a fairly straight cork slunk down without any difficulty at the Cavalieri Hilton in Rome. Notes of frisky orange and tangerine lift the whole wine which is mighty and weighted with chocolate.
Richard Juhlin
MENU’25
Starter
Soup of Porcini/King Bolete mushroom, served with a bound salad of cultivated Swedish mushrooms, Almnäs Tegel cheese, ginger oil, and black winter truffle. Truffle butter and crispbread flavored with Porcini/King Bolete mushroom.
Main Course
Turbot stuffed with scallop and sugar kelp, roasted celeriac glazed with lovage, butter-cooked potatoes and silver onion flavored with nutmeg. Served with broth-cooked Savoy cabbage, leek, and button mushrooms, and a butter sauce of fermented quince and Ingrid Marie apples.
Dessert
Sorbet of Swedish sloe berries flavored with orange, allspice, and clove. A baked fresh cheese cream with bourbon vanilla and browned butter cake. Buttermilk caramel and a crisp of buckwheat and oats. Served with a consommé of wild raspberries flavored with spruce shoots.
