Showing posts with label Tuscany. Show all posts
Showing posts with label Tuscany. Show all posts

Friday, October 19, 2012

New Season’s Olive Oil & Wines of Tuscany

New Season’s Olive Oil & Wines of Tuscany

 with iconic Italian producers

Thursday 8th November 2012, 7pm, at The Grain Store, Ballymaloe

Enjoy a ‘Taste of Tuscany’ in County Cork, at The Grain Store, Ballymaloe, with the following producers, in association with Liberty Wines.

Beatrice Contini Bonacossi, from Capezzana, Carmignano, Tuscany

Federico Giuntini, Selvapiana, Chianti Rufina

Federico Manetti, Fontodi, Chianti Classico

and Italian expert, David Gleave, Master of Wine, Liberty Wines

Thursday 8th November, 7pm, €24. Advance booking advised.

Ballymaloe House, Shanagarry, Co. Cork

Tel:             021 4652531

More details here

**** Also a reminder that the Sherry event that was postponed (the Sherry event is not taking place 25th October due to unforeseen circumstances) will be rescheduled for early 2013 – dates to follow****

Wednesday, November 9, 2011



Three of Tuscany’s makers featured at an Olive Oil Master class in Ballymaloe Cookery School last Wednesday (9/11/11). Capezzana were represented by Beatrice Contini Bonacossi, Federico Giuntini Masseti was there for Fattoria Selvapiana while Liberty Wines’ David Gleave MW stood in for Giovanni Manetti of Fontodi.

Tuscany is more or less on the northern edge of the kind of climate in which the Olive tree grows and so is very susceptible to changes in the weather, especially the frost which has been known to more or less wipe out the olive rows.

Federico remembered the one in 1985 as a disaster. “The trees had be severely pruned to ground level and it took us all of ten years to get a good crop again.” There were a number of difficulties this year mainly due to the very cold weather in December and this has resulted in an oil that isn’t as green and spicy as normal.

Still, the arrival of the new season’s oils in Tuscany is a big event, according to Beatrice: “It is like a fete and the restaurants mark it by putting on special menus. It is very important for Tuscan cuisine and we always cook with good oil.”

We started our tasting with the multi-varietal Capezzana, harvested a little earlier than usual. Like the others, this was quite a bright green in colour, soft and fruity with a light spice and great delicacy, perfect for drizzling over freshly baked bread and using in dressing for salads.

Just two varietals in the Fontodi, the Frantoio accounting for 80%. Another lovely oil for salads or soups or for drizzling over pastas and salads. David Gleave remarked again that it wasn't quite as spicy as usual, lacking a little of what he termed austerity. I think most of us were maybe relieved that it wasn't as spicy as normal!

The Selvapiana was also neither as green nor as spicy as usual and, according to Federico, was part of a small crop after two bad winters in a row. But it was a lovely viscous liquid with enough of a spicy finish and he particularly recommended having it on toasted bread.

The lunch dishes that followed our “lessons” were a practical and tasty demonstration of the use of Olive Oil in cooking. We started with delicious Pumpkin and Faro Soup with a topping of Parmesan and the Selvapiana oil.

Then onto a light and lovely plateful of Roaringwater Bay scallops with lemon, chilli, coriander and the Capezzana oil. Needless to say, plenty of bread was used with these two dishes.

The main course was Slow Cooked (15 hours) shin of beef with Allegrini, thyme, garlic and black pepper served with braised winter greens and Golden Wonder Fontodi Mash.

Pretty full at that stage but still room for a delightful Raisin, Orange and Walnut biscotti served with a knockout Capezzana Vin Santo, a sweet wine that requires much patience and investment to bring to the table. But well worth the wait!

Oh, and by the way, it wasn’t the only wine on the table as we got to taste samples of Fontodi’s Meriggio 2010 (100% Sauvignon Blanc), Selvapiana’s Chianti Rufina 2009 and their flagship Vigneto Bucerchiale Chianti Rufina Riserva 2007, then the 80% Sangiovese Capezzana Carmignano Villa de Capezzana 2007 (91 points on the Wine Advocate) and next the terrific Fontodi Flaccianello Della Pive 2008 (92 points in the Wine Advocate).

Quite a line-up of wines but the focus during the morning was very much on the oils. And it was hard to believe that just a week ago, the olives were still on the plant in beautiful Tuscany.

The wines and the oils are distributed in Ireland by Liberty Wines who have a new website which you may see here.

Tuesday, November 1, 2011

Ballymaloe to showcase Tuscan Wines and Olive Oil

Wines and Olive Oil of Tuscany
Winemaker Dinner  
Wednesday 9th November 2011, 8pm, at Ballymaloe
For the first time to be held in Ireland, launching the new season’s Tuscan Olive Oil, will be the owners of some of Tuscany’s iconic Olive Oil & Wine Estates, in association with Liberty Wines. The Tuscan estates represented here by the owners themselves, on Wednesday 9th November, at Ballymaloe will be:

Bea Contini Bonacossi, from Capezzana, Carmignano

Federico Giuntini, Selvapiana, Rufina

and David Gleave MW, of Liberty Wines will introduce the wines and olive oils of Fontodi
                 Dinner in the evening will be with the owners/winemakers from these Tuscan wine & Olive Oil estates here themselves for a unique evening at Ballymaloe, in association with Liberty Wines, with a specially chosen menu to match some of the finest wines from Tuscany, and the new seasons Olive Oil.

Wine and Olive Oil dinner, 8.00pm, €95
Tel: 021 4652531
Full details also online

Friday, August 19, 2011



It may be summer time but "The Boys" at are always on the lookout and  and they have come up with two mouth watering surprises whilst you wait for the Burren House Wine Tasting list:


The grape varieties used to produce this wine are: Cabernet Sauvignon, Merlot and Sangiovese.
Bolgheri, because of its closeness to the sea, has a more temperate microclimate than in the Tuscan hills, meaning that Bordeaux grape varieties like Cabernet Sauvignon and Merlot thrive.  From the 60s onwards innovative producers such the Antinori family experimented with these grapes, in this region, and the “Super Tuscans” were born:  red wines that do not adhere to the traditional blending laws.  Today Pietro Catelli follows this modern tradition! 

Appelation: IGT Toscana Alcohol: 13.5%

1-2 Cases €143.40 / €11.95 per bottle
3+ Cases €131.40 / €10.95 per bottle


 A fine example of Spain's top white grape variety made by Castro Baroña in the heart of Salnés, probably the best region for producing the extremely fashionable Albariño grapes. Albariño produces some of Spain’s most elegant and expensive whites and this is one of the best we've tasted.  This is a delightfully fresh wine, best drunk over the next couple of years whilst it is young. It pairs beautifully with goats cheese, or, as the Galicians do, with Gambas Pil-Pil and other shellfish. It is also delicious just on its own

Tasting Notes: Pale lemon colour, aromas of peaches and tropical white fruit.  Full, expressive with lush fruit aromas bursting from the glass and nicely balanced acidity. 

1-2 Cases €155.40 / €12.95 per bottle
3+ Cases €150.00 / €12.50 per bottle