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Sweden

    My Today

    In 1998, Michel had a major role in drafting and writing the standard work En Värld av Vin, a comprehensive book of around a thousand pages on the wine regions and wineries of the world. Five years later, he put on to update and rewrite “his” regions in the same book, and another success became a reality.

    He stayed with this publisher and wrote his second book on wine and food pairing, Vin & Gastronomi that have been sold in more than 12 000 copies in Sweden! In the coming years an impressive standard work on the history and world of distillates, Destillerat, and a lighter version on that, Lilla Spritboken.

    In 2004 he came in contact with a new publishing company, Grenadine, and wrote in cooperation with a cheese maker a very popular book called Ostkompaniets Njutningslära, that was sold in 40 000 copies.
    In the following couple of years Michel was very productive – he wrote a series of books, one on wine and food (Michels Vin & Mat), another one on wine, beer and cheese (Michels Ost & Vin), and one very popular on beer and food (Michels Öl & Mat).

    After writing the series of cookbooks with wines and beers, he wanted to focus more on the wine itself, and wrote two beautiful books with very artistic photos of the great photographer Johan Kalén, who he had worked with in the earlier books. One book focused on white wines, Michels Vita Viner, and the other on red wines, Michels Röda Viner.

    In the following duo of books, Michel co-wrote them with two great chefs. In Het Mat, Coola Drycker, he worked with Jonas Borssén who for a long time have been specialized in hot and spicy food. Since spicy food is as popular as beer and wine, we thought it would be a good idea to share our long time experiences in the field.
    Mat, Vin, Öl, Sprit was the result of seven years of wine dinners with Michel’s wine club at the restaurant Villa Källhagen in Stockholm. In this book, Michel and the restaurant’s executive chef Mathias Emilsson selected the very best combinations they made over the years, as well as some new and highly interesting combinations with beer and spirits.

    In the fall of 2014 Michel published his third book on the spirits of the world, Livets Vatten. It’s a 500 page comprehensive book covering all the types of spirits, their history and origin, how they are made, rules and classification, how they are served and facts about the most important brands and producers.

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    My Yesterday

    Over the last two decades, the market for restaurants and importers of beers, wines and spirits has changed dramatically. There are more than 15 thousand brands and labels of beers, wines and spirits in Sweden today and the need and demand for knowledge is greater than ever.

    The overall knowledge on beverages is high in Sweden and today the consumers are asking for more specific, unique and high quality beverages, they also demand a better service. Therefore knowledge is obvious and a competitive tool for the restaurants and the importing companies.
    With greater knowledge, a restaurant can easily increase their profits and at the same time get more satisfied customers. Studies have proven that a sommelier trained waiter can increase the sales of wines with 20-25 percent.
    A restaurant that regularly train their staff, will both develop and ensure the quality and keep their staff.

    Michel Jamais has worked with first class sommelier education since 1998, and has so far trained over 1 600 sommeliers around Sweden. Beside his assignments at Restaurangakademien and Grythyttan (university), he is often hired directly by the restaurants, hotels and importing companies.

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    My Tomorrow

    Michel Jamais offers a range of consulting services to hotels, restaurants, importers of wine and other beverages, embassies, wine or beer organizations or producers of wine, beer, spirits or food. It may be small one time assignments with a duration of a couple of hours, or contracts stretching over a long time, in Sweden or elsewhere. 

    Since Michel also is an independent writer, some assignments may interfere with his independence and journalistic ethic, therefore he will not accept them.

    Hotels and restaurants

    Consulting regarding wine lists, development of food and beverage programs, staff training and general advices on wines, beers and spirits are the most common services Michel is hired for. He also arranges and (or) hosts beer or wine dinner for the clients of the restaurant.

    Importers of beer, wine and spirit

    The most common services are staff training and writing material for web sites of product catalogues (technical sheets or tasting notes), as well as training programs for the clients of the importers (this is quite popular as an incentive to very important clients).
    Michel can also advice importers on producers to work with in different countries.
    Again it’s important to mention that Michel is an independent writer, and there will be no evaluative reviews and no scoring whatsoever, only educational and technical texts.
    All wines or other beverages used for tastings, classes or dinners, must be approved by Michel. Therefore some beverages may be excluded by Michel if he feels they are not of the desired style or acceptable quality.

    Embassies and organizations

    The assignments may consist of tastings and classes for educational purposes designed to restaurant schools, sommelier schools, for journalists, at fairs or for consumers in wine clubs or at restaurants. It may also be training material designed for the trade in booklets or on web sites.
    Again it’s important to mention that Michel is an independent writer, and there will be no evaluative reviews and no scoring whatsoever, only educational and technical texts.
    All wines or other beverages used for tastings, classes or dinners, must be approved by Michel. Therefore some beverages may be excluded by Michel if he feels they are not of the desired style or acceptable quality.

    Food producers

    Sometimes Michel undertakes assignments from food producers. They may consist of evaluation during the production process, written material (again, no evaluative reviews) or presentation for the press or at fairs with different types of beverages.

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    Me

    Michel Jamais is one of the most established and well known connoisseur of noble beverages in Sweden. For more than two decades he has spread his liquid knowledge, passion and inspiration through tastings, lectures, sommelier classes, magazines, books, radio, TV and internet over Sweden.

    Michel Jamais was born in Stockholm in 1964. After he graduated as a chef from the culinary school, he worked from 1982 until 1997 as a chef, executive chef, food and beverage manager and sommelier. During these years he gained a deep knowledge in cooking and the beverages of the world and earned a very good reputation in the business.

     

    Bild-02

    In 1992 he founded his consulting company Michel Jamais Vin & Gastronomi AB and in the same year he became a member of the Swedish Sommelier Association.

    After leaving the restaurant floor in 1997, he has been working full time as a consultant, sommelier teacher and writer on mostly wines and spirits. During all these years he gained a position as one of the most well known wine and spirit writers and authorities in Sweden. For several years he also trained sommeliers for competitions in the Swedish, Nordic, European and World Championships.

    Today he works with clients in restaurants, sommelier schools and the wine and spirits trade all over Sweden as well as wine organizations in United States, Spain, France (Bourgogne) and several other countries.

    As a writer, Michel debuted in 1995 in the magazine Allt om Vin, and released his first book on wine and food a year later. Since then he has published hundreds of articles on wines, beers and spirits, and more than a dozen books on the same topics. He is one of the most published and esteemed writers in Sweden and has over the years become a well known writer and wine personality in many wine countries around the world.

     

    Since 2003 he is a frequent contributor in Livets Goda, the leading publication on fine wines in Scandinavia, as well as the sister magazine Whisky & Bourbon. In these magazines his main focus is the wines of California and United States, Bourgogne, Austria and Spain, as well as beers and spirits from all over the world.

    In 1998 he was appointed one of the main teachers at the sommelier program at Restaurangakademien in Stockholm, the number one sommelier school and centre for gastronomy in Sweden. Over the years, he has been part of training more than 1 300 sommelier students, several of them who later became well known sommeliers in Sweden.
    Michel is also hired as a teacher at other sommelier schools in Sweden, where he has trained another couple of hundred sommeliers.

    Since 2011 Michel is a certified educator at l’École du Vin in Beaune for BIVB and the wines of Bourgogne, and he also serve as an ambassador for that great wine region.
    As a consultant he is also assigned by ICEX (Spain), California Wine Institute, Austrian Wine Marketing and Sopexa (France) to conduct tastings, wine seminars, master classes and education.
    Restaurants, hotels, private companies and wine importers in Sweden will also be found on his list of clients.

    In the 2000s, Michel has also been deeply involved in Stockholm Beer & Whisky Festival and Taste Experience, one of the leading festivals of its kind in the world. During the festival’s two weekends every fall, he runs beer classes for over a thousand attendees every year.

    Over the years, Michel has travelled the world of fine wines and other beverages and visited more than 1 200 wineries, breweries and distilleries on all continents.
    Only in California, where his main focus is (he normally spend 5-6 weeks there every year) he has visited more than 500 wineries. In Burgundy, his second most important region to cover, the number of visited domaines counts to more than one 120.

     

    For all his efforts, he has been awarded on several occasions, and he is the holder of all of the most prestigious Swedish prices. In 1998 he received the Sune Carlquist Scholarship for his work and efforts with wine and food. In 2006 he received Svenska Vinakademiens Scholarship for his longtime work and development of the Swedish culture of wine. Then, in 2008 he was named the Wine Profile of the Year by the national wine club Munskänkarna.

    Michel Jamais has participated in several radio programs and TV shows over the years, and is well known all over Sweden. After nearly 5 000 wine tastings and wine seminars, he is one of the most hired wine tasters ever in Sweden.

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    Pro Me

    Since Michel Jamais founded his consultant company in 1992, he has organized or led over 5 000 tastings for approximately 150 000 guests all over Sweden. With that he is by far the most hired lecturer and wine taster in Sweden.

    His tastings are addressed to everyone from beginner to those who have tasted wines for decades, both amateurs and professionals. Michel is always keen on keeping each tasting at the level of knowledge and fun the guests ask for.

    More regular easy going, consumer oriented and entertaining tastings, which are mostly asked for when beginners or companies hire him for a tasting, normally consists of around 5-6 wines (or beers or spirits), and they usually runs for about one and a half hour.

    Michel also offers more in-depth and specialized tastings, especially to customers who are more experienced and asks for more exclusive and specific topics. A tasting like this may consist of anything from 5-6 to over 10-12 wines, and it will take around 2 hours, depending on the kind of lecture asked for and the number of wines to be tasted.
    Since Michel is specialized in California, Bourgogne, Austria and Spain, as well as the grape varieties Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon and Tempranillo, tastings will most likely cover one of these subjects.

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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

Michel Jamais, Wine Writer (Sweden)  had a tasting of  11 Wines  from  3 Producers 

2007 Pinot Noir Comptche Ridge Vineyard / 92 p Grapes for this wines is purchased from a tiny vineyard, 0.80 hectares, north of Navarro Vineyards but outside the appellation of Anderson Valley, hence the generic Mendocino County designation. It's owned by the Weir family and planted to the old Pinot Noir clone from Swan Vineyards in Russian River Valley. It's just a few miles from the coast, so it's a very cool site.
To be a Pinot Noir, color is quite dark, but that's not so unusual for Pinot Noir grown in such cold regions, where the grapes gets small and the skin grows thick. It's a lovely wine with a great personality and a quite intense perfume of dark cherries, ripe wild raspberries and sloe, and there's almost a Gevrey-Chambertin like punch to it as well. The oak, just 20 percent new, is beautifully well integrated, and alcohol at 13.7 percent. Therefore it's no surprise the one may put it in Burgundy if tasting it blind. It's medium bodied but intense and very silky, with a slightly sweetish texture and a lively acidity. I tasted it the first time a year ago, and again some months later, and found it to be a bit closed in the finish then, but now it's lovely. I prefer to decant it just prior to pouring it, so the aromas evolve a bit.
This time, I left a glass in the bottle to taste the day after, and although I still loved it for its intensity and lingering aftertaste, I missed some of the more aromatic perfumes from when it was newly opened.

18d 17h ago

 Zaca Mesa  has updated producer and wine information

1m 26d ago

Michel Jamais, Wine Writer (Sweden)  had a tasting of  13 Wines  from  3 Producers 

Ovid 2006 / This baby is so young, color is dark purple and almost opaque. On the nose it’s initially a bit closed, although it’s packed with dark, ripe and an almost sweet cassis and cherry fruit – but it is massive in the way that the deliscious and fragrant aromas of violets, sour cherries and the stony minerialty of the volcanic soil is almost totally covered. Therefore, I let the wine sit in the decanter for another hour, and then two hours, to open up and reveal those finer notes. The oak is there, sweetish and slightly toasted, but still very well integrated. To achieve that, you need the highest quality of fruit and barrels, and the wisdom to use the oak in a smart way. I think that Andy Erickson does that. One could easily expect this wine to be heavy and sweet on the palate, and of course it’s rich and very intense, the with a lively to fresh acidity, huge but ripe tannins, and a thickeling saltiness of minerality, I find the overall impression to be extraordinary well balansced and elegant. The fruit is at first somehow sweetish, with both blackberries and cassis, but the sweetness is held back a bit, and even the oak is extremely well in tune with all other components. Balance is the key word here. It’s an impressive wine with a very promising life, which if kept in a good way will evolve to give pleasure for another 10-15 years, and for those who enjoys fully mature wines, even longer that that. Decanting is recommended, at least the two hours I did at first, but even when I tasted the wine the day after, it was very enjoyable – the fruit was the a bit more elegant with lovely notes of black currants and sour cherries.

3m 17d ago

 Rhys Vineyards  has updated producer and wine information

8m 29d ago

Michel Jamais, Wine Writer (Sweden)  had a tasting of  19 Wines  from  6 Producers 

1999 Maya / 97-98p / There is something magic about the 1999 vintage – the ripeness is there, but besides the winemakers who seek too high ripeness and richness in their wines (which makes them boring), the wines are overall very complex and elegant. So many well made and even exceptional wines were made in 1999, and Maya is no exception from that. It’s really a very fine wine, already when the cork is popped and you put the nose in the bottle, you understand that this will be a great wine experience. Imagine a cuvée of the very best classical styled Napa Valley wine, and a great wine in a perfect vintage of St-Emilion in Bordeaux, and then let wine reach an age of ten years, then we are getting very close to this!
There is still some primary red and dark fruit on the nose, but also more complex secondary aromas of lead pencils and cedar – but not really cigars – and the oak is extremely well integrated. There are really no rough parts at all on the nose, and also on the palate the wine is as seamless as can be. Of course there are tannins, rich and firm but ripe, and there is some sweetness from the fruits, but then acidity, mineral notes and a long, very complex richness takes over, and stays in the mouth for more than a minute. Only in the finish, some ripe fruit flavors take over and create a seductive balance to some very fine tobacco notes. This is a profound wine, at the same quality level as the magic 1994 Maya.

10m 23d ago

Michel Jamais, Wine Writer (Sweden) is a new member of Tastingbook.

“Michel Jamais is one of the most established and well known connoisseur of noble beverages in Sweden. For more than two decades he has spread his liquid knowledge, passion and inspiration through tastings, lectures, sommelier classes, magazines, books, radio, TV and internet over Sweden. Michel Jamais was born in Stockholm in 1964. After he graduated as a chef from the culinary school, he worked from 1982 until 1997 as a chef, executive chef, food and beverage manager and sommelier. During these years he gained a deep knowledge in cooking and the beverages of the world and earned a very good reputation in the business. Bild-02In 1992 he founded his consulting company Michel Jamais Vin & Gastronomi AB and in the same year he became a member of the Swedish Sommelier Association. After leaving the restaurant floor in 1997, he has been working full time as a consultant, sommelier teacher and writer on mostly wines and spirits. During all these years he gained a position as one of the most well known wine and spirit writers and authorities in Sweden. For several years he also trained sommeliers for competitions in the Swedish, Nordic, European and World Championships. Today he works with clients in restaurants, sommelier schools and the wine and spirits trade all over Sweden as well as wine organizations in United States, Spain, France (Bourgogne) and several other countries. As a writer, Michel debuted in 1995 in the magazine Allt om Vin, and released his first book on wine and food a year later. Since then he has published hundreds of articles on wines, beers and spirits, and more than a dozen books on the same topics. He is one of the most published and esteemed writers in Sweden and has over the years become a well known writer and wine personality in many wine countries around the world. Since 2003 he is a frequent contributor in Livets Goda, the leading publication on fine wines in Scandinavia, as well as the sister magazine Whisky & Bourbon. In these magazines his main focus is the wines of California and United States, Bourgogne, Austria and Spain, as well as beers and spirits from all over the world. In 1998 he was appointed one of the main teachers at the sommelier program at Restaurangakademien in Stockholm, the number one sommelier school and centre for gastronomy in Sweden. Over the years, he has been part of training more than 1 300 sommelier students, several of them who later became well known sommeliers in Sweden. Michel is also hired as a teacher at other sommelier schools in Sweden, where he has trained another couple of hundred sommeliers. Since 2011 Michel is a certified educator at l’École du Vin in Beaune for BIVB and the wines of Bourgogne, and he also serve as an ambassador for that great wine region. As a consultant he is also assigned by ICEX (Spain), California Wine Institute, Austrian Wine Marketing and Sopexa (France) to conduct tastings, wine seminars, master classes and education. Restaurants, hotels, private companies and wine importers in Sweden will also be found on his list of clients. In the 2000s, Michel has also been deeply involved in Stockholm Beer & Whisky Festival and Taste Experience, one of the leading festivals of its kind in the world. During the festival’s two weekends every fall, he runs beer classes for over a thousand attendees every year. Over the years, Michel has travelled the world of fine wines and other beverages and visited more than 1 200 wineries, breweries and distilleries on all continents. Only in California, where his main focus is (he normally spend 5-6 weeks there every year) he has visited more than 500 wineries. In Burgundy, his second most important region to cover, the number of visited domaines counts to more than one 120. For all his efforts, he has been awarded on several occasions, and he is the holder of all of the most prestigious Swedish prices. In 1998 he received the Sune Carlquist Scholarship for his work and efforts with wine and food. In 2006 he received Svenska Vinakademiens Scholarship for his longtime work and development of the Swedish culture of wine. Then, in 2008 he was named the Wine Profile of the Year by the national wine club Munskänkarna. Michel Jamais has participated in several radio programs and TV shows over the years, and is well known all over Sweden. After nearly 5 000 wine tastings and wine seminars, he is one of the most hired wine tasters ever in Sweden. More about Michel Jamais on his Swedish web site, http://www.mvg.nu/ ”

10m 26d ago

Michel Jamais, Wine Writer (Sweden)  had a tasting of  12 Wines  from  6 Producers 

Denner Vineyards Theresa 2008 / 92 p / This is a blend of 62 percent Roussanne, 24 percent Viognier and seven percent each of Marsanne and Grenache Blanc. The four grapes are processed separately in either steel drums or used French oak barrels – Ron Denner and his winemaking son Brian doesn’t want to hide fine fruit in too much oak, which is wise – and to preserve the so needed acidity in these moderately acidic grape varieties, the malolactic fermentation is always blocked. The color is golden straw, and the nose invites you to a journey in white and yellow flowers, honey and tropical fruits, almonds and spices like black pepper and licorice. There is really note more that a smallest trace of the oak, which is just perfect. It’s really intriguing and a very good example on how good the Californian whites of Rhône varietals can be. Without any doubts, this wine could easily be taken for a profound Rhône wine in any blind tasting, at any time. It’s really the best out of two worlds – the ripeness is there, the body and the texture as well, but alcohol is at 13.5 percent (or, at least not more than 14.0 percent) and the classic finesse found in classic wines from Europe dominates over power and richness. Also, even though the acidity is moderate, it’s good enough to balance the fruit and together with a tickling note of mineral, it actually gives the wine a delicious freshness. It’s not the best, but it is one of the most elegant white Rhône styled wines from California I have tasted.

1y 16d ago

 Futo Wines  has updated producer and wine information

1y 1m ago

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