Vinostito at Spit Cork! No Motor Bike and Wine Without Make-Up.

Vinostito at Spit Cork!

No Motor Bike. Wine Without Make-Up.

Antonio Lorente may have left his motor bike in Dublin but he and Vinostito partner Rafa Salazar made it to Cork for the Spit Tasting yesterday in the River Lee Hotel. Naturally enough, the company is know for its strong Spanish focus but over the last four years or more have begun to add wines from other countries to their portfolio. We love wine, they say, and good wine knows no borders. Not all Rioja wines, for instance, are contained within the administrative area of La Rioja.

I am surprised to see the Basque Txakoli wine, with its high acidity, on restaurant lists here and asked Antonio if it was a hard sell on the Irish market. “It was, at the start,” he said. “But now it is more accepted, it is very good for vegetable dishes and spicy food.” Would love to see an Irish server pouring it from shoulder hight into a tumbler by his waist as they do in Hondarribia and other Basque towns!

Sometimes, for whatever reason, a good wine doesn't take off in the market. We asked him if he thought any of their whites were under-appreciated. He pointed to the Bodegas Contreras Ruiz Edalo 2017 from Condado de Huelva. The grape variety here is the little known Zalema and the wine is very fresh, light and fruity. Very drinkable indeed. That reminds me I have a nephew living in Huelva - I may well be sending him a request before his next visit home.

Yours truly with Andrew (from Manning's, Ballylickey). Pic by Rafa!

Xarel-lo, used mostly in Cava and “seldom seen as a still wine”, was the next grape to explore, thanks to Cellar Pardas Rupestris 2016. This blend of Xarel-lo, Malvasia de Sidges and red Xarel-lo, is produced biodynamically and, like the Edalo, it is fresh and also excellent.

Had a short list of Vinostito reds to taste but that expanded - I wonder why! First I was interested in the Casa de Passarella A Descoberta, Colheita Tinto 2014. This blend of Touriga Nacional, Tinta Roriz, Alfrcheiro, and Jaen, from Portugal’s DÃO, had a vivid colour and aromas, great fruit, lovely balance, long finish, quite a charmer all round.

On to the Douro then and Xisto iLimitado Tinto 2015 by Luis Seabra, another excellent red, this produced from a blend of Touriga Franca, Tinta Amarela, Tinta Roriz, Tinta Barroca, Malvasia Preta and Dozelinho. No wonder the supermarket go mad when trying to get all that onto the label. This wine from the Douro though is well worth it!

Now for another of the wines without make-up - forget where I read that but its certainly applies to Filipa Pato Tinto 2017 and to many of the wines here, most of them organic or close to it. Full bodied, black fruit, velvety tannins and acidity all in comfortable alignment. Amazing.

I’d have been happy to stop there and move on to another table but then I spotted the familiar netting and read the label: Rafael Lopez de Heredia Vina Tondonia Reserva 2005. I had visited tis bodega in Haro and was hooked; glad to be hooked by this brilliant wine and there were similar comments to the left and to the right of me.

If you ever do get the chance, buy (as many as you can) of the amazing aged whites from their Riojan winery. They also do an aged Rosé but only when the year is good, so the supply is scarce. Antonio told me they had managed to get some but alas they were quickly snapped up!

And still one more irresistible temptation from this area, the 2010 Remelluri Reserva, a Rioja Alavesa blend of Tempranillo, Garnacha, Graciano. Smooth. Spicy. Superb. We hadn’t worked Rafa much but we had him on camera duty before we said goodbye to Vinostito.

Read about
Nomad Wines at Spit here
Grapecircus here
Winemason here

More on Spit Cork over the next few days. Nomad Wines, The WineMasons and Grapecircus were the other companies involved in the event at The River Lee Hotel.

Richy’s Restaurant. Sixteen Years In Clon - Getting Better All The Time.

Richy’s Restaurant. 

Sixteen Years In Clon - Getting Better All The Time.

Warm chicken salad

Richy’s Restaurant is celebrating sixteen years in Clonakilty and is better than ever. Richy is an outstanding chef and the whole enterprise, the original restaurant and the newer R Cafe, is amazing. Here you can eat well all day long, every day of the week, and virtually everything on the menu is based on local produce. 

Here too you can learn about food. Richy is passionate about local produce, about sustainability, a campaigner against obesity and his food and classes reflect these concerns. A four evening course on Healthy Eating (with chef Matt Williamson) starts on April 24th details here. 

Renowned West Cork smoker Sally Barnes
is one of Richy's suppliers

But back to our lunch, the purpose of our recent visit. We had a good look at the menu, one page of which is given over to a list of local producers, some of them just a few yards away from the Wolfe Tone premises but virtually all of them from the general West Cork area, including familiar names such as Toonsbridge, Shannonvale, Clonakilty Black Pudding, Sally Barnes Smokery, Gubbeen and Milleens.

Quite a choice on the menu, including lots of pizzas from their own oven. Salads too, fishcakes, lasagna, a beef burger and a vegetarian burger and more. And then check the board for the specials. Here we saw a Monkfish and Bean Stew, Union Hall salmon with mash and veg, Seafood chilli pasta with the option of adding scallops, and a Pork Burger with apple purée and chips. 

And one (I had this on a previous visit) that you must consider is the Mauritian Beef Curry! A range of dishes and a range of prices too and family friendly as well with a special kids menu.

Frittata

My pick was the Warm Salad of Grilled Chicken with Gubbeen bacon and avocado, cherry tomatoes and baby leaves (11.95). Full of textures and flavours and those leaves were so fresh and well-dressed, a delightful lunch for a coolish spring day but one that could be just as satisfying in summer and winter.

CL meanwhile was making pleasurable progress with her Cauliflower, garlic, potato and red onion frittata, also with local leaves (8.95 small, 11.50 large). “Faultless,” she reported. “Salad was lovely too, the cauliflower a delicious ingredient, and the few halved olives gave a tarty bite as well.” So there you are, two happy customers and we went on to share a pot of tea after that.

After settling the bill in this bright and airy room we asked to say hello to the man himself in the adjoining white-walled restaurant. As our chat progressed, he told us how things have changed in the evening menu here, with a page now devoted to tapas (small plates, ranging in  price from 4.95 to 15.00). 

Local supplier

You may still have plenty of meat (48 hour Jacob’s Ladder, Slaney Valley Rack of Lamb, Carrigfadda Farm Shoulder of Pork, and Dexter Burger). Seafood too features in the list of mains, including a Roast fillet of Monkfish, a West Cork Fish Bake, Seared Beara Scallops, and a mega seafood plate with Lobster, prawn, crab and scallops. Indeed, reading the menu details, you realise you are in a really top notch restaurant.

So back to the Tapas, divided into meat and fish ones and also an equally long Veggie section. How about Panko Soft Shell Crabs with spiced tomato relish? Anyone for Clonakilty Black Pudding samosas with vegetable achard. Maybe Fillet of Beef medallions with rosemary potatoes? On the Veggie List, you’ll want those Spiced Lentils with spinach and Macroom halloumi. Would you prefer the Tipperary goats cheese balls, with cranberry relish and leaves? Reckon you've got the picture by now. Better to call down though and check out the real thing for yourself.

The Fish Wife Hooks A New Fan On A Wet Friday

Fish Wife Hooks A New Fan On A Wet Friday

It’s a wet night in the city and we’re heading home. But what to eat? We don’t need a big meal and we don’t want to cook either. McCurtain Street is looking miserable in the wet but you couldn't be in a better place for takeaway. We looked to our left and there was our solution: The Fish Wife. Minutes later, we were in the car with two cartons full of fish and chips, eager to get started.

As soon as we were home, we started unwrapping. Everything looked well, looked very tempting. We had both ordering the haddock versions (€8.80) of their fish and chips and our individual boxes came with lemon, tartare sauce and mushy peas (really mushy!).  The fish was perfect and perfectly cooked and the batter was super thin - no need to go fishing for the fish! The perfect solution for us on the night.

And you get quite a choice here, even if you stick to the fish and chips. On the night, we could have had Hake, Plaice, Smoked Haddock, Breaded Scampi, and Grilled Swordfish. There are choices of sauces, sides, different types of chips, a list of burgers (by craft butchers Davidsons) too, chicken dishes also, even a Student Menu.

The McCurtain Street venue, operating now for about eight years, is tiny. There is some shelf space (might take three) if you eat here on the stools but you’ll be banging backs with those in the queue alongside you. There is a solution though, quite a novel one. Order your fish and chips here. Go across the road to the lively Shelbourne Bar, buy a drink per person in your party, your fish and chips will be delivered here and you can eat at your heated outdoor table! And they’ll get rid of your cartons as well. Neat.

The Fish Wife has a second outlet, with more seating, on the Grand Parade, alongside the entrance to the English Market. Both shops are open seven days a week.

The Fish Wife

McCurtain Street  and Grand Parade 

Cork

Tel: 087 2644266 / 021 2419840

Find them on Facebook at https://www.facebook.com/thefishwifecork/

Delivery via Just Eat.

Food and Games at Barcadia. Retro Arcade with Bar and Kitchen

Food and Games at Barcadia

Retro Arcade with Bar and Kitchen

Will Sliney's mural with Pat and Colm (Pic: Brian Lougheed)

Food and games galore at the official launch last week of Barcadia, the stylish retro arcade space, with kitchen and bar, within the Mardyke complex. The brainchild of entertainers Colm Lougheed and Patrick Ahern, Barcadia joins the ranks of three other venues, Holy Smoke BBQ restaurant, Woolshed Baa and Grill, and Mardyke Bowl within the complex (built in the 1870s as a drinks warehouse).

Serious gaming. (Pic: Brian Lougheed)

There has been a three month run-in to the launch as the pair were operating Barcadia on a trial basis, checking the complex, tweaking the machines, and listening to the customer feedback before bringing out the trumpets last Thursday.

One of the first things that catches your attention as you enter is the large-scale Street Fighter mural drawn by Marvel artist Will Sliney, the background for many photos on launch night. Will is well-known by now around Cork, Ireland and the international comic book scene.

“Interestingly enough, back in the Mardyke (M2), we had many of the very same arcade machines which we have now re-imported and lovingly restored to their original state,” said Eddie Nicholson, MD of the Mardyke Entertainment Complex. Those who were customers in the late 90s might remember a different arcade on this same spot. Then the Woolshed was a jungle gym and Holy Smoke was a Q-Zar laser tag space.

Some of the arcade games that featured in the Mardyke are back and they are searching for others. In the meantime, get shooting with Point Blank, Time Crisis 2 and House of the Dead 4. “From the golden age of video games” come Pac Man, Defender, Tetris, Galaxian, Centipede, Asteroids and, of course, Space Invaders! Like to race? Then check out Daytona USA 2, Mario Kart GP 2, and Outrun SP 2. Lots of Fight games too.

Looking for a bit of exercise? Start with Pinball perhaps, then move up a gear to Fussball, Shuffleboard games and a bit of Basketball. Even Ping Pong.

And if you need to take it easy after all that, then try a table top game, like Buckaroo or Connect, Operation, Chutes and Ladders (St Patrick got rid of the snakes), Trivial Pursuit, Cluedo, Boggle and so many more.

As well as the gaming classics, Barcadia features a solid food menu (with Holy Smoke chef Decky Walsh leading the team). The focus is on homemade pizzas, themed burgers, Southern Fried Chicken (“with a subtle nod to the three fast food restaurant chains in the Grand Theft Auto universe”). Sweet treats too to keep those energy levels up. All were on offer on launch night and all (check out those battered onion rings and those mozzarella sticks too) were very enjoyable indeed. 

Chefs at Work! (Pic: Brian Lougheed)

There is a full bar there also, featuring some real good beer. I enjoyed a couple of pints of Franciscan Well Chieftain and noticed that Yellow Belly’s Kellerbier is guesting there at present. Cans include Brooklyn Brewery and Brewdog. There is quite a range of cocktails with appropriate titles such as Princess Peach, Donkey Kong, Pac Man, Street Fighter and Super Mario. Cheers!

Barcadia is open till late every weekday from 4.30pm and from 12.00pm on the weekends.

A Hundred of the Best from Le Caveau. Starting with Franciacorta and a Clonakilty Girl

A Hundred of the Best from Le Caveau

Starting with a Franciacorta and a Clonakilty Girl

Meeting Rhona at St Peter's last week

“We are a small vineyard, ten hectares in total, eight planted with Chardonnay, two with Pinot Noir,” said Rhona Cullinane of the 1701 vineyard in the Franciacorta region of Italy when I met her at the Le Caveau portfolio tasting in Cork’s old St Peter's Church last Thursday. So I hear you asking: Rhona Cullinane, from an Italian vineyard? Well, Rhona is from Clonakilty and went to Sienna to finish off third level education and fell in love with the country and now divides her time between the 1701 vineyard and London with plenty of opportunities to get back to Clon.

1701 is an unusual name for a winery . It comes from the year of the first vinification there by the Conti Bettoni Cazzago family; that was in the “brolo”, a four hectare vineyard framed by X1 century walls. In 2012, brother and sister Federico and Silvia Stefini took over the estate and the winery and named it 1701 in honour of that long-ago first vintage. Rhona works with the Stefinis and they were the first in the Franciacorta region to be awarded the coveted biodynamic Demeter certification in July 2016.

There are about 100 to 120 producers in the area and they are now “slowly focusing” on external markets, Rhona told me last week. “there is a regional ambition to move to organic and biodynamic”. 

Rhona was showing the 1701 Franciacorta Brut DOCG. It is a blend of Chardonnay (85%) and Pinot Noir (15%).  The summer heat of the vineyard is tempered by the breeze from the lake (Iseo) and the mountains to the north. “We choose to keep it on the lees for 30 months, well above the appellation minimum. It is made in the traditional manner, manually harvested, with the indigenous yeasts, and a secondary fermentation in the bottle but with zero dosage.

Ballymaloe sommelier Samuel (left) and Damiem of Clos de Caveau

St Peter's

It is a gorgeous sparkling wine, the palate full and generous, clean, fresh and elegant, apple notes, citrus too and that typical brioche note, beautifully balanced and a dry finish. Expect to pay in the mid 30s, considerably less than what you'd pay for the bigger names of the region; lovely wine, great value.

Jules, who is spending a few month in L’Atitude (Cork) improving his English, was keen to show me some of the wines he was familiar with from his home in the south west of France, beginning with the family’s impressive Chateau de Cedre héritage. “This is 95% Malbec, 5% Merlot,” he said. “Four of the five parcels are organic but the next vintage will be fully organic. It is started in cement tanks, matured in barrels.” 

It is medium to full bodied, gorgeous black fruits on the silky palate with a clean finish. Colour is a light ruby, it is easy-going, no shortage of drinkability. Another quality wine at a very good price (15.40).

The small Mirouze vineyard in Corbieres produces some excellent wines, including that Ciel du Sud that Jules showed. It is a lovely lively blend, 50% Grenache, 50% Carignan. It is raised in cement tanks and no sulphur is added. 

Margaret of Le Caveau and, right, Dave of Café Paradiso

The little vineyard is surrounded by garrigue. That means the vines are well away from the sprays of neighbours. On the other hand, wild boar enjoy the cover of the scrub and so the Mirouze family have to use an electric fence to deter them.

My cuvée!!

Domaine No Control is into wine (of course) and music. One of their Gamay is called Fusion, the other Rockaille Billy. I had spotted the Billy on the list early on and wasn't leaving until I had a taste of it. The domaine consists of just five hectares and Jules agreed that this was that bit different to Beaujolais Gamay. “Lovely, great drinkability”. Must get a few bottles of that for the table when I have guests!

from Oregon

The next chat I had was with Damiem and he was showing the Clos de Caveau Vacqueyras AC Carmin Brilliant. Vacqueyras village, under the shade of its large trees, stays cool when the vineyards all around are warm. 

And this is one cool wine, coming from a height of 200m, higher than most of its neighbours, and bearing the distinctive diagonal wraparound label designed by Karl Lagerfeld. It is a superb blend of 60% Grenache and 40% Syrah, natural yeast is used and nothing is added. Good structure and bite, lovely ripe tannins, excellent acidity and freshness.

Sustenance via L'Atitude 51

Superb

Then it was on to the Alsace table where there was a strong showing from Meyer-Fonné. Always find the Gentil wines from the Alsace very drinkable and the MF 2016 was typical. Later, I would come across a similar effort from Oregon’s Ovum Wines called Big Salt! 

The Meyer-Fonné Gewürztraminer 2015 Réserve was aromatic and rich. Hints of sweetness too in the Pinot Blanc but this was dry with  a minerally finish. Also excellent - it suited my palate well - was the 2015 Riesling while the 2013 Grand Cru didn't quite do it for me, almost always find it hard to tune out that whiff of petrol. 

Mayer-Fonné well represented on Le Caveau list

The 2016 Pinot Gris was much more to my liking and the winery points to this one as “the archetypical Pinot Gris for the table”. Will put that on my list. Indeed, I think I may just make a list of all the Meyer-Fonné wines and see how I get on.

I had been pointed towards the Kumpf et Meyer 2016 Riesling by Ballymaloe sommelier Samuel. And with good reason. From its fresh, fragrant and full nose through its complex palate to the long and savoury finish, this is worth a second longer look and so another that will make my ever lengthening shopping list!

The Old Bank Café. New Eating and Meeting Place in Mayfield

The Old Bank Café

New Eating and Meeting Place in Mayfield

Cork suburb Mayfield has a lovely new meeting place. The Old Bank Café, that the O’Connor butcher family opened last month, is quickly becoming the place to eat and meet in the area. 

It has the field to itself as, amazingly for a place of its size, there is no other café in the area. Why Old Bank, you might ask. Well because the new building stands on the Iona Road site occupied for many years by the Permanent TSB bank. 

O’Connor family member Sinead manages the Old Bank and is open for business from 8.00am. We arrived much later than that to try out the lunch menu! The café was quite full about 12.45pm and, as the first wave of diners left, they were immediately replaced by others. And, as we ate our excellent and well-priced dishes, we could see why it has taken off.

We could have had their excellent Roast of the Day, the healthy House Salad, or their highly regarded honey glazed ham, but we had been tipped off on two dishes in particular.

One, my pick, is their take on Eggs Benedict. The Old Bank Café style Benedict poached eggs come on sourdough toast with hollandaise or with salsa verde and is further enhanced by a choice of slow roast tomatoes, sauté spinach and roast button mushrooms or home cured bacon and slow roasted tomatoes. 

I went for the hollandaise, spinach and mushroom version. It is absolutely superb, terrific flavour and textures, well executed (eggs perfectly poached) and presented. And excellent value at €7.50. Both this and CL’s choice below are available all day (8.00am to 4.00pm).

CL meanwhile was tucking into her modestly named House Dish (again great value at eight euro). This includes crispy home-made potato hash, smoked ham hock, smokey baked beans, poached egg and salsa verde or hollandaise. That hash, the potato is done rosti style, is excellent and lots of flavour come through from the other ingredients.

We were feeling pretty satisfied after that  - they are both large dishes - but were tempted by the pancakes, newly added to the menu. These are American style and are made in house and served with cream, maple syrup or lemon curd. Delicious, with a beautiful texture, and, with a cup of well made coffee, we had no bother in finishing them off. Happy out!

* In the same building as the café, the O’Connor family also have a butcher’s shop and a food hall. See more on the complex here. 

The Old Bank Café

Iona Road

Mayfield

Cork

(021) 453 0541

Miyazaki. Special Every Time

Miyazaki. Special Every Time

Buta Yanagawa Don

It was a cold and wet Tuesday and crossing the city at rush-hour wasn't appealing. But there was ample reward at the end, picked from the Specials Board of Miyazaki. And to make it even better, we managed to get two of the famous six high-stools with a view of the rain-drops on the window and the remnants of rush-hour traffic outside.

That specials board keeps changing. Had I been in before Christmas, I might well have had Salmon Zuke Don, maybe Kisu Ten Don (fried whiting). Though I do think I would have started with the Bora Aria with Karashi Susimo (Grey mullet).

Looking out the window
 at remnants of rush-hour

Tuesday's menu though was every bit as inviting. There is always the usual addition, on a separate board (watch out for it!), of Hot Soup Noodle (Soba or Udon) Dishes, all eat-in only. One, for example, is Beef Soba or Udon (thin beef dashi in warm broth with garnish).

My pick from the Specials was the very top one: Buta Yanagawa Don, thinly sliced pork belly with dashi broth, burdock, onion, shimeji mushrooms, simmered with egg and nori (14.50). A large bowl of deliciousness, a superb mix of flavours and textures, the oh so thinly spread egg, the pork, the greens, the little mushrooms and, of course, the broth. Not bothering too much with the view outside as I concentrated on that.

Ebi Curry Udon

And, to my left, CL, who had been reading all about Takashi Miyazaki in the current Food & Wine magazine, was now totally engaged with her Ebi Curry Udon (Udon noodles in Japanese curry,  with prawn tempura, age tofu, ginger and sesame, also 14.50). She loves those plumb noodles and the dish was further enhanced with a little side bowl of pickled ginger while the heat in the curry was perfect for a girl that grew up nearby when this premises bore the name Yangtze River and was indeed a very popular venue for southsiders making their way home.

Afterwards!

We could see a few customers gathering in the small space, some for takeaway, some waiting for a stool. So we moved on, but not before buying a box of the sushi. “Just a simple one,” our friendly server said. I think it may have been the last one also.

So we paid up and walked out into the cool night, the rain had stopped, and took the opportunity to check the location of Bau Boi (another soutside raid in the planning), picked up the car and headed home

.

The sushi immediately attracted the attention of the dog but, determined as he was, he would have to do without on this occasion. It may well have been a basic Miyazaki but it was well ahead of any other we’ve tried locally, outstanding flavour; ginger, wasabi and soya sauce were all included with the six rolls, all for a tenner. 

We took our time with that and a bottle of Lustau Puerto Fino, a Fino sherry aged  on the Atlantic Coast of southern Spain in a town called  El Puerto de Santa Maria, bought in Bradley’s (Cork) and just the job for sushi!

Miyazaki 

1A Evergreen Street

Cork

(021) 431 2716

Hours: Tue-Sun 1.00pm to 3.30pm; 5.00pm to 9.00pm. Mon - closed.

Busy 2017 for Johnny Fall Down. Killahora Orchards Operation Expands.

Busy 2017 for Johnny Fall Down.

Killahora Orchards Operation Expands.

Barry (left) and Dave

This time last year, most of us heard about Johnny Fall Down for the first time. Their Rare Apple Cider was hitting the shelves. And not staying there very long as it was being snapped up.

I first visited the orchard at Killahora, near Glounthaune, last March and met Barry and Dave. Dave has a particular interest in trees and plants while Barry is the man that turns the fruit into alcohol. The combination is a natural, has expanded and is expanding. Watch these warm south-facing slopes for more delicious developments.

Then they had over forty apple varieties. Now, on last week's visit, they told me thay have over 114. They also have about 40 pear varieties here, the latest a bundle of young Welsh pears. A similar bundle is on the way from Austria (Barry is thinking schnapps!).

They now have three products available commercially, including the latest edition of Johnny Fall Down, their award winning Bittersweet Cider. They have also created a uniquely Irish Rare Apple Port (Pommeau), and the first Ice Cider created mainly from Bittersweet varietals. 

I came across the Pom’O and the Rare Apple Ice Wine at SpitJacks on Washington Street where they form part of the amazing Cheese and Fortifieds Menu. More details about the Pommeau here .

The Ice Wine which may, in the future, be barrel aged, is made from the juice of their rare apples, concentrated using freezing temperatures and slowly thawed. The resulting beautiful deep and rich must is slowly fermented for a year and stopped before completion, leaving half of the apple sugars intact…nothing is added, so the abv is a low 10.8%.

The south facing land exposed to the Atlantic, “gives us the opportunity to create an infinity of expressions of the land itself, that will surely change year to year, but we hope will retain a familiar style and optimum quality”.

Dave, with his Welsh pears

The pair are hugely enthusiastic about the future, Barry always thinking about the various blends that are possible and that will become possible as the trees mature. 

And it is not just the apples and the pears in their neat lines. The hedgerows around their 30 or so acres include fifteen old crab trees, all with different characteristics that show in the fruit (apple babies don't grow up resembling their parents). 

Even months after the crab crop had been gathered in, there was still enough solid fruit on the ground to taste last week. The first one we sampled was close in taste to a normal green apple, the second on the opposite hedgerow, was much sourer.

And, as if the 15 crab trees (some of them quite large) aren't enough, they have planted other fruits in amongst them. Early days yet! But it’s not all plain sailing. Storm Ophelia did some damage to the established fruit trees in the orchard and one or two in the hedgerow have been chewed by the local wildlife! 

The Future.

OS Maps from 1838 show an orchard in the same place as it is today, with the same old walls bounding it, and the same south facing slopes slowly ripening the best of fruit. The revival is moving forward impressively and with help from Mother Nature! A beekeeper, Mick, has been recruited to set up hives around the orchards and we met him during the visit.

The bees will be helping with pollination. Already though Barry is looking forward to an interesting honey. I think some of it will end up in bottles rather than jars! 

What is also interesting is that the operation has found a natural ally in the mixologists at Cask. They bounce ideas off one another and often find out that two heads are better than one. Recently,  with help from others, they combined to make the world’s first single field cocktail! 

View of Cork Harbour from the Orchard: Fota Island stretches along centre from the left. See its folly (the tower on the point) just beyond the railway bridge on the Cork-Cobh line, both in right hand quarter of pic.

Barry thinks Cask is a marvellous place, one of the best in Ireland and the UK, and was not at all surprised that the McCurtain Street venue swept the boards at the Irish Cocktail Championships.

Dave is just as enthusiastic (and knowledgeable) in his field. Last year, he showed his skill with tongue and groove grafting. While not quite the season for it, this time we got an example of Chip budding which is one of the easier forms of grafting. 

A bud, rather than a shoot, is attached to a rootstock to produce a new plant. With practice, this technique can be mastered by anyone and, as just one bud is needed to make a tree, it is very efficient. Amazing how one tiny bud contains all the genetic material necessary to take over the host.

If there’s a lot going on outdoors, there’s a hell of lot going on indoors. In the cidery itself, there all all kinds of containers quietly getting there. No doubt some “experiments” will be cut short but others will succeed. There are three ex Bourbon casks employed here. We got a taste of one, a very encouraging taste indeed with the promise of whiskey notes to come in some future Killahora product.

So what can we expect next from Glounthaune? An apple champagne, no less! It is underway. Lots of bottles standing upside down in the cool cellar, a 180 year old shed. Just like champagne, the sediment will be frozen in the neck of the bottle, disgorged and then replaced with a dosage (a little sugar). The mind bubbles. 

Beekeeper Mick