Category: Wine bars and restaurants

Barcelona’s Bar Brutal

Published 6. April 2025 by Vidar Kenneth Johansen

A night at Bar Brutal is never just a dinner—it’s a performance. An ever-evolving stage for natural wine, where flavour pairings are exploratory rather than prescriptive, and the sommelier often plays as crucial a role as the chef. On this occasion, guided by the sharp and intuitive Sebastián, I tasted through four wines against three small plates—an informal experiment that revealed unexpected harmonies and tensions.

Bar Brutal, also known as Can Cisa, is one of Barcelona’s pioneering natural wine bars. Opened in 2013 in the El Born district, it was founded by Joan Valencia (of Cuvée 3000) together with Max and Stefano Colombo of Xemei. The focus is on organic and low-intervention wines from Spain and beyond, paired with a lively, Mediterranean-inspired kitchen that highlights seasonal produce.

Kazu 2023 (Umineko Jozo)

From vineyards in Conca de Barberà and Penedès, this wine poured a hazy, pale pinkish-grey—grapefruit juice with a faint golden cast. The nose was floral and citrus-led, with subtle hints of fresh herbs. On the palate, it showed unexpected weight, balanced by clean acidity and a slight phenolic grip. It worked beautifully with zamburiñas—small scallops served with smoky butter and herbs—bringing out a soft sweetness in the shellfish and lending structure without overwhelming the dish.

Jaumet 2023 (Jaume Prats)

From Santa Margalida on Mallorca, made from the red nanto negro, calley and fogoneu, and the white premsal, malvasía and moscatel. Slightly deeper in hue, Jaumet offered aromas of citrus peel and dried orange, with a faint oxidative edge. Its structure was taut and precise, marked by bracing acidity and a long, blood orange finish. It paired brilliantly with mojama—salt-cured tuna—where its sharpness sliced through the dense, iron-rich fish, and the wine’s bitterness mirrored the umami-laden finish of the dish. One of the evening’s most compelling pairings.

Vent Debout 2024 (Domaine Yoyo)

A carignan from Languedoc-Roussillon, direct press, fermented in inox and short time in barriques of 6th use. Clean and pink but bordering on copper, this rosé smelled of raspberry and wild strawberry. Though fruit-driven on the nose, it showed a firm backbone and a savoury streak that came into focus with food. Sebastián confidently recommended it with labneh, and he was right. The creamy, tangy yoghurt seemed made for the wine’s structured acidity. A pairing that felt both precise and generous—like a well-judged chord with just enough tension to be interesting.

Rød 2023 (Bodega Frontio)

Rød, meaning red in Danish, is a garnacha made by Thyge “Chus” Jensen in Arribes. A deep cherry-red wine, Rød was fragrant with red berries—cherry and raspberry—alongside dried herbs and a touch of earth. On the palate, it was fresh and quietly structured, with fine tannins and well-integrated acidity. I had saved a slice of mojama for this wine, and it was a surprisingly successful match. The salt and depth of the tuna played against the wine’s herbal core and supple fruit. With rustic bread and good olive oil, the whole combination felt grounded, unpretentious and complete.

Bar Brutal continues to live up to its name—raw, real, and a little chaotic in the best way. With Sebastián as guide, the wines led the conversation, and the food responded in kind. It was not a menu, but a dialogue—one in which the wines were given room to speak, and where not all pairings needed to resolve. Sometimes, tension is the most expressive note of all.

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Articles and Wine bars and restaurants

Bravo revisited

Published 9. October 2024 by Vidar Kenneth Johansen

Bravo is located in the increasingly popular eastern district of Stavanger. We have visited a couple of times in the past. Bravo can be characterized as a wine bar, or informal restaurant, with small but elaborate plates at very affordable prices. They offer around 15 wines by the glass, all good and inspiring, as well as a full list of wines by the bottle. The profile is natural, sustainably produced wines with a terroir character.

From the small dishes and snacks menu, this time we chose (European) hake, yellow beetroot, pork rillettes and braised sirloin, and also a bowl of green olives.

The first wine was a sort of entry-level wine from Alberto Nanclares and Silvia Prieto, one of the leading producers in Galicia’s Rías Baixas. I didn’t take many notes, so the following is mostly based on memory. Dandelión 2022, a varietal albariño, appeared as grape-fresh as usual. Light golden in colour, aroma of yellow apple, lime and stone minerals. It has the typical glyceric full-bodied albariño character, good fruit in the mouth, great acidity and finishes dry.

Hake with sea buckthorn, quinoa, cucumber and spring onion – accompanied by the albariño

We had a superb German wine, Karl May’s Osthofen Pinot Noir 2020, with yellow beetroot and even the pork rillettes. The winery has been in the family since 1815. Today it’s Peter and Fritz from the 7th generation who manage the family winery in Rheinhessen. Ruby red, and what a lovely red fruits nose, dominated by raspberry. Just behind there is cherry and a slightly earthy note. Juicy in the mouth with delicate tannin and an inspiring acidity.

Frances Grimalt of 4 Kilos is one of the leading wine personalities on Mallorca, and a torchbearer for the revolution of the variety callet, maybe the most emblematic grape on the island. Here it’s the mantonegro (also spelled manto negro), that’s playing the key role, with a small percentage syrah. Mantonegro typically gives a light colour and high alcohol to a blend. Gallinas y Focas, here in the 2019 vintage is made in collaboration with an organisation for mentally handicapped. It’s a wine with some volume and enough power to go with the braised meat. Cherry red, warm and developed aroma of red and dark fruits, with some spice.

To round off we had two wines, the Stolpman Vineyards‘ white Uni and Schödl‘s skin contact wine called Bloody Muscat.

Stolpman is found in Ballard Canyon, California. The wine Uni 2021 is made from roussanne 70%, and chardonnay 30%. It’s light yellow with green hints, smells of ripe pear, citrus and white flowers. It’s a wine with good volume and adequate acidity.

Schödl is located in Loidesthal, Weinviertel, just norti of Wien. Their Bloody Muscat 2023 wonderfully rounded off our meal. It’s a wine from roter muskateller grapes, that gives it a.special colour to the wine. The grapes macerated about two weeks on the skins. After fermentation the wine went into big oak casks. Bottled without filtration and fining. Deep golden with a reddish hint, slightly turbid. Aroma of orange peel, white flowers, herbs and ethereal oils. Smooth tannins and good acidity, rounded. It’s in a way serious, but it’s also fresh and fun.

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Articles and Wine bars and restaurants

Two Italians at Pergola, Bergen

Published 3. October 2024 by Vidar Kenneth Johansen

Pergola is an Italian-inspired wine bar near the center of Bergen, established in 2010 by Bjørn Johnsson. They boast a selection of almost 500 different wines to choose from. You can enjoy a glass with a pizza, with your desired topping, or a plate of antipasti. Among the wines, there is a selection of wines that they import themselves.

I was there with some other musicians after playing at one of the city’s jazz clubs. We had two of their own wines, from Toscana and Piemonte respectively, along with a white prosciutto pizza and charcuterie.

Vallone di Cecione is a small family run organic farm outside Panzano in Chianti. They are proud to offer the canaiolo as a varietal wine. The canaiolo grape is otherwise known for giving a mellow, soft character to a blend, such as the classic Chianti wines. Vallone di Cecione let it ferment in cement to keep the primary fruit characteristics intact.

Canaiolo 2017 (Vallone di Cecione)

Light cherry red. Elegant aroma showing some evolution, with a touch of dried fruits, but also with cherry and herbs. Soft and round, medium acidity, but also some freshness, thanks to a slight touch of CO2. Decent length.

Cascina Ballarin is located in La Morra in the Barolo area. It was run by brothers Giorgio and Giovanni Viberti until 2022, and is now actually called Alberto Ballarin, after Giorgio’s son. They are practicing biodynamics and make the usual selection of wines from the region. This is their varietal dolcetto, based on 15-25 year old vines with an eastern orientation at 230 meters height. The wine is raised in stainless steel. No oak.

Dolcetto d`Alba 2021 (Cascina Ballarin/ Alberto Ballarin)

Ruby red. On the fruity side, with a ripe scent of raspberry, a touch of blackberry and white pepper. Soft and juicy with elegant tannins and a nice acidity.

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Wine bars and restaurants and Wine of the Week

A Douro at Bar Douro

Published 5. July 2024 by Vidar Kenneth Johansen

Last Thursday I popped into the Bar Douro (London Bridge) and had a few Portuguese wines. One of them was Folias de Baco‘s irresistible pét nat.

But first, Bar Douro opened in 2016 with the aim of bringing a piece of the authentic Portugal to London. Four years later another opened in the City. Max, the owner, is in fact in the family of Churchill’s port, and he spent his childhood days in Portugal. The whole staff takes pride in its passion for the country.

Michael, general manager, in front of a blue and white tiled wall

I have met and visited winemaker Tiago Sampaio several times. He is located near Alijó, one of the coolest places in the Douro. It’s him who runs Folias de Baco, and the family also have a wine bar of that name in Porto. Search the blog for more.

This wine is made with the old method, in French “méthode ancestrale”, means it is bottled with some amount of residual sugar left in the wine, so it can continue fermenting and producing carbon dioxide (which creates the bubbles). The yeasts give the natural cloudiness.

Uivo Pt Nat Branco 2022 (Folias de Baco)

Pale yellow colour, cloudy with discrete bubbles. Aroma of white flowers, peach and grapefruit. Medium bodied, lively and energetic, with a fresh acidity and a saline touch.

Price: Low

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Articles and Wine bars and restaurants

More from Murcia

Published 28. December 2023 by Vidar Kenneth Johansen

Back in Murcia for Christmas celebrations, I never miss an opportunity to visit La Gracia natural wine bar near the cathedral (and the bull ring). Sommelier Esperanza tells that they will organize a natural wine fair on the 21st of January, called #vinosinresaca (that means wine without hangover), where some 25 of the most prestigious microbodegas from all over the country will participate. I really appreciate and support the initiative, though I can’t participate this first time. You should if you are near.

This evening I chose a plain Italian focaccia to go with all three wines, that were excellent. I opened with an aperitif, the sparkler Malaherba 2019 from Finca Parera, Penedès. It’s a rich and tasty wine with lots of body based on the xarel.lo vermell (red) grape, with yellow fruits aroma with wax and iodine.

The invitation to the upcoming fair and the Duarte bobal

Next was Duarte 2022, a young bobal-tempranillo with fresh and dark berries and herbs, quite simple, but tasty. Good fruit throughout, and the tannins were quite firm and seemed young. Its maker Verónica Romero from Utiel-Requena, València is a comet in today’s natural wine sky. The wine is made with whole bunches in a variant of the carbonic maceration.

One of the more established natural wine producers in the Gredos mountains is Cható Gañán, where Kike Prados holds the reins. Navaciegos is a quite complex garnacha wine, purple coloured, aromas of red and dark fruits, also some dried herbs, and a layer of coffee. In the mouth it is full, quite dense and concentrated, with rounded tannins and good fruit. It’s made in Navahondilla, in a 0.35 hectares vineyard of 60 year old vines, at about 785 meters of altitude, with very degraded granite soil. A small part of the grapes are foottrodden and vatted with stems. The rest is destemmed. It was aged in French barrels of 500 liters at various ages.

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Wine bars and restaurants and Wine of the Week

Classic classico

Published 4. August 2023 by Vidar Kenneth Johansen

I have been a couple of days in Grimstad, Norway, the beautiful seaside town of my childhood. The most inspiring restaurant these days is Smag & Behag. They have also opened another restaurant in neighbouring Kristiansand. But this is the original. The wine list is not very extensive, but they have a magnificent underground cellar, high ambitions – and the selection is well-crafted and consists of organic and natural wines of good quality.

Hans Petter Klemmetsen, founder and chef
(Credit: Smag & Behag)

For a four course meal I selected four wines together with the waiters. The three first wines -young and beautiful- were Brocard‘s saline Chablis Sainte Marie 2022, Domaine de Nozay‘s flinty Sancerre 2022 and Olivier Merlin‘s raspberry-scented Bourgogne Pinot Noir 2021. Instead of going for a dessert with a sweet wine I chose a selection of cheeses and this week’s wine, a classic style Chianti

Castell’in Villa is located in the south of Chianti Classico, just outside the village of Castelnuovo Berardenga east of Siena in Tuscany. The farm is run by the Greek-born Princess Coralia Pignatelli della Leonessa, who lives in a medieval tower on the property. Out of a total of 300 hectares, 54 ha are vineyards that are all grown organically.

The sangiovese grapes are grown in old river deposits with pebbles and sand, in a vineyard planted in the 1960’s. The grapes were picked by hand and spontaneously fermented, before 3 weeks’ skin maceration. The wine is aged in large oak barrels. Unclarified and unfiltered, and low sulfur (<40 mg/l).

Chianti Classico 2018 (Castell’in Villa)

Dark cherry red, with a beginning hint of brown. Aroma of red berries, herbs, leather, mushrooms. Firm and fine-grained tannins, good acidity, notes of tea and plums, with a decent concentration and length.

Price: Medium

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Wine bars and restaurants and Wine of the Week

Asturianos revisited

Published 14. July 2023 by Vidar Kenneth Johansen

Last evening in Madrid: I haven’t been to the Asturianos restaurant since many years, when I had a tasting of Gredos wines with Belarmino Fernández. Belarmino’s family runs this restaurant in the Chamberí neighbourhood, and he is also in charge of Bodegas Canopy in Méntrida (Toledo province, at the foot of the Gredos mountains) together with his friend Alfonso Chacón.

I had celebrated and good wines like Esporão Reserva Branco 2021 (Alentejo) and Predicador 2020 (B. Romeo, Rioja), of which the restaurant is a distributor, and also Canopy’s varietal syrah Malpaso 2021. Still, when sommelier José Antonio offered me a tasting of their garnachas, this was unquestionably the highlight of the evening.

Belarfonso is put together from the names of the two owners of the bodega. The wine’s origin is in El Real de San Vicente where old garnacha grows in granite soil. It underwent a pre-fermentative cold fermentation, before a malalactic in oak, and spent a short time in French barrels of 500 and 700 liters.

Castillo de Belarfonso 2019 (Bodegas Canopy)

Garnet red. Cherry, herbs, scrubland and a typical ethereal note. Fresh in the mouth, well-integrated tannins, some earth and a hint of coffee and black pepper.

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Wine bars and restaurants

Go to Gota

Published 25. June 2023 by Vidar Kenneth Johansen

Gota is a relatively new wine bar in Madrid, in the Chueca district. It’s quite hidden, with no signposts. You simply have to know where it is and look for the doorbell, that is the only place you can find the name. I popped in a couple of hours ago. I have booked my first visit to Les Mouvais Garçons, a few blocks away, tonight. But the talk of the town said that I should pay Gota a visit, so there was no time left, as I leave tomorrow.

Manager is Fede Graciano from Argentina. He opened Acid Café near Atocha some years ago, which is recommended for coffee freaks, and Acid Bakehouse (I think it was later). Nahuel is his sommelier, when he’s not making his own natural wine in El Tiemblo, Gredos.

At Gota they specialize in natural wines and homemade kombuchas. They offer a sharing menu that works well with their wine list. They specialize in music of various types, that can be as “acid” as the wines and reflecting the name of the original bar. But don’t think of it as a noisy place, it’s a haven, relaxed and perfect for wine lovers who want to disconnect after a hard day at work.

I had two wines at this first try.

Verbena 2022 (Uva de Vida), a pét nat from Santa Olalla in the Toledo province, based on graciano and tempranillo made with direct press, malolactic, three months on lees and no additions.

Ruby red, with bubbles. Smells of cherries and flowers. Rounded in the mouth, no sharp acidity, but still fresh and saline. The wine is simple, but Herbie Hancock’s music is complex, says Nahuel, referring to what plays in the background.

1301 2021 (Samuel Párraga), an orange wine vijiriega from the Málaga province partly made under flor.

Amber colour. On the nose, oxidized notes, like almonds and nuts, and flowers. Full and savoury, with a salty finish.

The pét nat went with an oyster, and the orange wine with rugbrød (I recognized the Norwegian/Danish spelling there), sourdough bread with butter and anchovies.

A place to go to when in Madrid.

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Wine bars and restaurants

Bravo!

Published 24. May 2023 by Vidar Kenneth Johansen

In naming a restaurant, managers can provide a headline, if the content follows suit. Here it does. The relatively new restaurant Bravo of Stavanger’s ever more trendy eastern district can be summed up like this: Good food, a select wine list at good prices in a cosy atmosphere.

The food is down to earth, but it comes with a creative twist. At the moment the menu consists of eight medium-sized dishes from mainly local ingredients, and a number of snacks. The by-the-glass wine list contains around 20 references, and there is also a longer wine list. The selection largely consists of what you would call natural wines, and all of them are made in an organic, sustainable way. To call the pricing moderate would be an understatement. Look carefully and you can find wines at only 1,5 times the price of the state monopoly.

We were there last Friday, and one of the owners, Rakel Juklestad Helgheim, guided us through four courses and nine wines, assisted by her partner and chef Daniel Vigdel Hansen. Eight of these were chosen from the glass menu and the last one was kindly offered from the longer list by Rakel and Daniel. The platters were shared and most of the wine glasses too.

While enjoying some Spanish olives from the snack menu we decided to go with smoked salmon from producer Jana, right down the road, with carrot and a creamy cheese. It was followed with beetroot with almonds and guasacaca (a Central American sauce), for me the best dish of the evening. Tender cucumber slices struggled to compete with the tasty crab with mustard and lime. Then the kitchen excelled again with a seafood platter with baked ling and spring onion in a mussel sauce with celery and soy.

Knochentrocken 2021 (Der GlücksJäger), a sauvignon blanc-chardonnay-riesling from Pfalz, had the volume and roundness that often come with the varieties, with matching acidity. It has some yellow colour, an unfiltered appearance, with melon and lime aromatics.

Smoked salmon with carrot and a creamy cheese,
and La Mer, a mineral Muscadet

More mineral with a stony character, sea and salt and some pear was the next, La Mer 2022 (Dom. de la Fessardière), a Muscadet, before we with Alsacian Sons of Wine’s Soulographie 2021 were back in a darker and richer style. Made from all the so-called non-aromatic grapes of the region (pinot blanc, chardonnay, auxerrois, pinot gris and riesling) it was nevertheless aromatic, with mature apples, flowers and fennel, and full on the palate with a fresh acidity.

Beetroot with almonds and guasacaca,
accompanied by Pommier’s Chablis

It’s not every day that we can add a new Chablis to the repertoire. Pommier‘s 2021 would deliver. It’s light yellow/golden, and smells of green apples, lime – and luckily only a touch of butter. In the mouth it’s concentrated and full of flavour, and has a long, saline finish.

Malterdinger 2020 (Bernhard Huber), a chardonnay-weissburgunder (pinot blanc) from Baden came in a light, greenish robe. It showed a richness on the nose, with herbs and butter. The oak was maybe more evident on the palate, and added to the feeling of fullness. I would have given this wine a few years in a cellar.

Scions of Sinai is located in Stellenbosch, South South Africa. Nomadis 2020 is based on cinsault, with contribution of pinotage. Ruby red with red and dark fruits (blackberry, raspberry) and spices. Luscious and savoury. North to Germany and Pfalz, Lebenshilfe is an ecological and social organization, offering work for people with intellectual disabilities. Together with the professionals they have here made the fruity Spätburgunder Trocken 2020, a wine with cherry and raspberry fruit, combined with spices and a touch of vanilla. On the palate the fruit follows up, a bit spicy and with a light structure.

Clotaire Michal offered a structure and dark entry for a beaujolais gamay. Maybe not strange, as he had worked several places in the Rhône Valley before settling there. A Fleur de Peau 2019 opens with an animal whiff together with raspberry, plums and spices. It follows up with an impressive structured palate. It’s first of all impressive to taste now, and a terrific gastronomic wine for tasty dishes. However it would easily benefit from a few years more ageing. Back to a white wine, or to be exact… Matassa of Roussillon makes all their whites with skin-contact, so the colour would be darker. Cuvée Marguerite 2021 (predominantly muscat varieties and some macabeo) is no exception: Light orange or amber colour, slightly turbid. On the nose there is citrus, white flowers and peach, and in the mouth it’s grapey and quite full, also with a slight tannin.

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Wine bars and restaurants

Argentinian wine bar in La Latina

Published 8. March 2023 by Vidar Kenneth Johansen

Wine bar and restaurant Cedrón is located in the the La Latina neighborhood of Madrid, just behind the Plaza de la Cebada, with the famous market. It’s a warm and cosy locale from 1850, with wood, steel and stone. They have a wide variety of wines by the glass, some are natural wines, some just organic, and all are made by small family producers.

The owners are Argentinians, and both wine list and food menu has some influence from this. I ordered vitello tonnato, that is Italian origin, but very popular in Argentina. I completed with two more small dishes, a fresh burrata, and croquetas of cod, that turned out to be quite spicy. A complimentary starter was a humus de remolacha, accompanied by flatbread with herbs.

For the three platters I chose three wines. La Salada Disbarats 2021 is a simple but delicious white made by Toni Carbó, that has collaborated with Mas Candí in Penedès. The wine, from macabeu 80% and xarel.lo, is a light skin-contact white, slender, with aromas of citrus, flowers and a touch of orange peel, and with a saline finish.

La Traca 2020 (Risky Grapes) is a juicy, light structure bobal from València. The colour is ruby red, and the aromas are dominated by red berries like raspberry. This red wine accompanied the vitello tonnato, as always cold veal with tuna mayonnaise, a dish with some umami. Sommelier Gustavo, also Argentinian, said that he would normally have chosen a sherry for that dish. Knowing what I now know it would have been easy to agree.

I had quite a bit of luck, as the croquetas were more spicy than expected, and also the last wine was more sweetish than expected. Las Nubes 2021 is made by José Luís Mounier, whom Gustavo called the father of the grape torrontés in Argentina. Light straw coloured, and on the nose it was very perfumed with flowers and honey. This gives a sweetish sensation, not sweetness. The same continued into the taste, not unlike a dry moscatel. I had a suspicion though that this was a wine made with selected yeasts, later confirmed by the producer’s web page. Anyway, the marriage was good, and I am happy to have found a new wonderful wine bar in central Madrid.

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