- PINEAPPLE-TO-GO FOR CORK CITY SHOPPERS
- A TASTE OF WEST CORK FOOD FESTIVAL WELCOMES AUSTRA...
- Summer time food is delicious at Cliff House Hotel
- Experience the best of Cork Food with Good Food Ir...
- Cask Opens For Weekend Brunch
- The Fem-Ale Festival Coming Next Month
- Waterford Harvest Festival All Set To Shine Again ...
- TULFARRIS HOTEL AND GOLF RESORT, BLESSINGTON, CO. ...
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- SEASONAL DELIGHTS AT CAHERNANE HOUSE HOTEL
- Mauro Colagreco’s Mirazur is No.1 as The World’s 50 Best Restaurants 2019 are revealed
- SUPERVALU REVEAL CORK ARE THE MOST ADVENTUROUS BBQ...
- €300,000 FUNDING AWARDED TO FOOD PRODUCERS IN CORK...
- World's Top Restaurants 51-120
- Flavour.ie Pops Up with Grub N Dub Club in West Cork!
- Richy's Launch New Menu
- MAKE IT FEEL LIKE A SUMMER THAT NEVER ENDS AT LYRATH ESTATE
- Alfie Byrne’s is ‘smoking hot’ this summer!
- Sea Change: Ireland’s largest free maritime festiv...
- Top Posts, last 10 months
- Blog Policy
- Sogrape takes majority stake in Liberty Wines
Wednesday, June 26, 2019
Wines from New Zealand and France
via Le Caveau and Mary Pawle
Pebble Dew Pinot Noir Marlborough 2017, 13.5%, €24.95 Le Caveau
“A real drinking pleasure” is how Le Caveau describe this Pinot Noir from New Zealand. They have been trying to source a Kiwi supplier for Pinot and Sauvignon Blanc for a while and reckon Pebble Dew is the answer.
It has one of the lightest red colours you’ll see, very close to rosé. The red fruit aromas are packed with promise. And the fruit delivers well on the palate, supple and juicy, right to the refreshing finalé, with a touch of tannin, evident on the top of the lips. It is a light and lively wine for summer, has a bit more going for it than the Sauvignon Blanc. Highly Recommended.
Pebble Dew Sauvignon Blanc Marlborough 2018, 13.5%, €20.95 Le Caveau
Colour of the Pebble Dew Sauvignon is a very light straw. Aromatic too with white stone fruit and lime in the mix. Gets more citrus-y on the palate, the lively fruit matched with acidity. Pleasant and easy drinking. Nice aperitif and should go well with seafood and salads. Recommended.
Château de Bastet “Aeris” Côtes du Rhone 2015, 13%, €15.20 Mary Pawle
Generally, white Côtes du Rhone have a clear and crisp appearance, with a floral and fruit bouquet and a well balanced palate. This “Aeris”, organic and biodynamic, certainly fits that description. Serve at 8 to 10 degrees and it is the perfect match to grilled fish, shellfish, fish stew and goat cheeses. Salad Nicoise too.
Château de Bastet decided to go biodynamic in 1997. This 2015 is a blend of Marsanne, Roussanne and Viognier. Other white grapes permissible in the region are Clairette, Bourboulenc, Ugni Blanc too and Picpoul.
It is light straw in colour. And there is a nice mix of aromas, floral along with pear and peach. Smooth with good depth of flavour and a pleasant finish. Highly Recommended and, by the way, well priced.
Chateau Petit Roubié Picpoul de Pinet (AOP) 2018, 13%, €13.80 Mary Pawle
A dry white from the Languedoc region near the Med in the south of France. Mary Pawle tells me this grape, Picpoul de Pinet, is often referred to as the Muscadet of the South and is excellent with oysters and most shellfish. And that’s confirmed by the label recommending fruits de mer, coquillages et crustacés, with a serving temperature of 8 degrees.
It has a mid-yellow colour with green tints. Aromatic for sure - citrus, melon and floral. Rounded and abundant fruit flavour (lime, grapefruit), generous mouthfeel (close to creamy), a perky acidity and a decent finish. Highly Recommended.
Picpoul is the grape and Wine-Searcher says this Picpoul de Pinet is its most famous incarnation. “The variety's ability to keep its acidity even in a hot, Mediterranean climate makes it the perfect choice for the region, making taut, full-bodied white wines with herbal and citrus aromas.”
Wednesday, June 5, 2019
Three Light Reds for the Months Ahead
Les Foulards Rouges “Octobre” Vin de France 2018 11.5%, €20.85
This is a bit of an ambush. Nothing in the colour (a weak red) or in aromas (delicate) quite prepares you for what lies ahead when you sip this Languedoc blend of Syrah (mostly) and Grenache. “Smile inducing.” “Sings in the glass.” Quotes from importers Le Caveau and I fully agree.
That weak red colour is very close to a rosé. And the aromas have a delicate red berry nose, a touch of white pepper too. It is a pleasant surprise in the mouth, supple and pretty, with quite a lively character, reaching a high level of quality.
Despite the initial doubts, I totally concede: this is exquisite, distinctive too, closer to a Beaujolais than one would think possible in a Southern red with Syrah as the main grape. Perhaps the sea breezes wafting in over the spiralling red roofs of Collioure have something to with that and with the lower ABV. If you are looking for a pretty and light red wine, and many people are nowadays, then look no further than this Highly Recommended red.
Octobre is released each year in… October; 90% Syrah, 10% Grenache grown on granitic soil, hand harvested and spontaneous carbonic fermentation, no SO2 added. Jean-François Nicq, one of the Foulard Rouge (red scarves), took over the domaine in 2002 and practices natural wine-making and you can taste it in this pure wine.
Contrefours du Delta Côtes de Ventoux (AOP) 2016, 13.5%, €13.20 Mary Pawle
There is an increased interest in lighter red wines in recent years and, if you’d like to try one, this bottle fits the bill. It is an organic wine from the southern edge of the Rhone Valley, a “supple and juicy” blend of Grenache (60%) and Syrah.
Mid ruby is the colour. It is aromatic with a mix of red fruits (raspberries and strawberries included). It is indeed charming and light, juicy and a refreshing drop with a decent finish, tannins just about noticeable on the lips. Can be served cool too, so handy for the warmer days ahead. Well made and Highly Recommended. Well priced too, by the way.
Pairing tips included grilled lamb with thyme, goat cheese or with a fig tart.
Terrabianca “La Fonte” Sangiovese Tuscany (IGT) 2012, 13.5%, €16.15 Karwig
Do you need a light summer-time red for that pizza or pasta? Check out this easy-drinking well-priced wine Tuscan wine from Karwig’s. Sangiovese is the grape and it is a major grape in that part of Italy, its reputation reinforced over the years by its role in wines such as Brunello di Montalcino, Chianti itself of course, and also Vino Nobile di Montepulciano.
Colour is a mid to dark ruby. You’ll note rich dark red fruit (cherry, plum) in the aromas. Well balanced on the palate, light fruit and lively acidity, a touch of soft tannins towards the finish. Easy drinking and Recommended.
Wednesday, May 29, 2019
Two Outstanding Wines from Lesser-known Grapes.
“Semplicemente Vino” Bellotti Bianco 2017, 11.5%, €22.75
A simple wine, made for everyday drinking. Will do well at weekends too, I’d say. Highly Recommended.
Cascina Degli Ulivi is a biodynamic farm located on the hills of the Gavi region (South Piemonte, Italy) and it is here that the Cortese grapes for this white wine are grown biodynamically. No sulphites are added and unusually the closure is a crown cap.
The Cortese are raised in 11 ton oak vats (50%) and the rest in stainless steel. The result is described by Le Caveau as “like a Jura wine”.
The Cortese are raised in 11 ton oak vats (50%) and the rest in stainless steel. The result is described by Le Caveau as “like a Jura wine”.
It has a mid yellow colour. Aromas are a rich mix of white fruits from the orchard (think apple peel), honey, with some spice too. More citrus-y in the mouth. It is subtle on the palate, complex too with a long dry finish, toasty, nutty, hints of sherry.
Simple yes but not for slugging. Just take a sip, it has got so much going for it in terms of flavour and aroma and satisfaction. Best drunk young and here are a few food recommendations from the winery: great with vegetable starters, egg based pasta or soft cheese.
Cortese is not that well-known, though it is the grape from which Gavi is made. Can have too much acidity but barrique fermentation can counter this. No over-acidity in this young and well-made Bianco so it looks as if those huge barrels have done their work well.
In 2017 the estate lost 80% of production due to the frost in April and the summer drought. “In order to be able to produce this wine we have bought biodynamic grapes from various friend producers whom we trust and thank."
Adega Cachín “Peza do Rei” Ribeira Sacra (DO) 2015, 13%, €19.35
Ourense is the name of both a city and a province in Galicia in North West Spain and here on the steep hillsides you’ll find the spectacular vineyards of Ribeira Sacra (the sacred riverside). Adega Cachín is a small (70,000 bottles), compact no-frills winery built into the hillside.
Many of us will not have heard of Ribeira Sacra, the DO, and the grape Mencía is also among the lesser known. It is pronounced “Men-thee-ah”, according to Wine Folly, who go on to say that it is a “medium-bodied red wine grape that produces high quality wines with floral and red fruit flavors. If you love aromatic red wines like Pinot Noir and Gamay, Mencía is definitely worth tasting.” This Peza do Rei would make an excellent start on that particular journey of discovery.
Colour is a mid-ruby. Aromas of medium intensity (lighter red berried fruits). Fresh and fruity with good acidity, not unlike a young Cabernet Franc from Chinon or Bourgueil. Redcurrant and raspberry in the flavour mix. This is a balanced, soft easy-drinking wine with a long refreshing finish. Highly Recommended.
Le Caveau indicate matching it with local chorizo stew, cured meats, even the local pulpo a la galega octopus with paprika and olive oil. I think the “local” is in Galicia but I’ve no doubt we could come up with some very worthy Irish equivalents! Think too it would go well with some of those sharing boards down in Kinsale’s Crackpots Encore. Pulpo, piano and Peza all night long!
Wednesday, May 8, 2019
Binner Cuvée Béatrice Pinot Noir Alsace (AOP) 2016, 13.5%, €36.50
This Pinot Noir from Alsace was, for me, one of the stars of the Le Caveau portfolio tasting in Cork in March. Heartened by that tasting and also the words of Jean Frédéric Hugel (at a February tasting) that Pinot Noir from the Alsace is now “incomparable to what it was twenty years ago”. I put it on my buying list and didn’t wait long before giving the wine an extended “trial”. I wasn’t disappointed.
I removed the glass closure and poured, its deep pink (rosé, if you like) filling the bottom of the glass. Concentrated red fruit aromas rise up. Those juicy red fruits flavours (mainly strawberry, cherry) engage you as the juice spreads across the palate. Don’t judge a wine by its colour - this has quite a backbone, no wilting rose. Tannins are smooth and there’s a long and satisfying finish. A generous unfiltered Pinot Noir that stands out from the crowd and Very Highly Recommended.
Good acidity too and that makes it an excellent food wine. Recommended pairings are: Filet-mignon, cold meats and terrine with friends, with a white meat, or simply to accompany the cheese plate. Serve at 18 degrees. The label discloses that this organic wine has spent 11 months on lees in traditional large oak foudres (casks).
The Winery doesn’t add sulphur and poses an interesting question about it. I quote, without correction of any kind: When it comes to the idea that natural wines age badly, we must now twist it! Sulfur, and the "wine pharmacopoeia" that appeared only 60 years ago, never helped to preserve the first great wines. It is only after the appearance of fertilizers and pesticides that sulfur has invaded our cellars to rectify the imbalances introduced to the vineyard. How did they do before modern oenology?
I’ve been enjoying some excellent Pinot Noir recently. Any tips on what I should add to this list:
Sokol Blosser Estate Pinot Noir Dundee Hills (Oregon USA) 2014
Justin Girardin “Clos Rousseau” Santenay 1er Cru 2015
De Loach Russian River Valley Pinot Noir 2015, Sonoma County (California)
Binner Cuvée Béatrice Pinot Noir Alsace (AOP) 2016
Prophet’s Rock Home Vineyard New Zealand
Craggy Range Martinborough New Zealand
Little Yering Pinot Noir Australia
Joseph Mellot Le Connétable, Cuvée Prestige, Loire
Hugel 2009 Pinot Noir Alsace.
Thursday, April 25, 2019
Pinot Noir on the Double!
One from Oregon and one from Burgundy.
Sokol Blosser Estate Pinot Noir Dundee Hills (Oregon USA) 2014, 14%, €46.55 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny
Unusually, this US winery gives a list of “contents” on the bottle: Sun. Rain. Drizzle. More sun, Some fog. The fruits of sustainable farming. Flavours of black cherry and raspberry mingling with earth and truffle. Aromas of the same. 16 m in French oak. Love and Care.
Put them all together and you get an excellent organic wine. The word “Estate” on the label is significant in that the fruit for this wine comes from virtually every parcel of the farm.
Colour is the classic light ruby. Aromas of raspberry and cherry, a little hint of the oak. Amazing flavours, cherry and plum, intense and seductive. Oak is well integrated, tannins retain some grip. And this fragrant, silky and harmonious wine boasts a long satisfying finish. Very Highly Recommended.
“A beverage of pleasure” may be an apt description here. The phrase was used by a certain Mr Robert Parker though he was probably referring to wine that was much bigger and bolder than this elegant Pinot Noir.
Pinot Noir thrives at Sokol Blosser and the exceptional red (volcanic) jory soils of the Dundee Hills provide a good home. The estate vineyards are farmed organically; local organic straw, organic cow and horse manure, grape pomace from the crush and organic rock phosphate contribute to the composting. The insect population is kept in check by a resident flock of bluebirds.
Dundee Hills is an important AVA (American Viticultural Area) in the Willamette Valley and is well established as a centre for top quality wine and the World Atlas of Wine confirms that, “since the mid 1970s, Oregon and Pinot Noir have been inextricably linked”.
Justin Girardin “Clos Rousseau” Santenay 1er Cru 2015, 13%, €33.99 JN Wine
This juicy and fresh Pinot Noir has spent about 15 months in French oak barrels, 20 per cent of which were new. Many organic techniques are used in the Girardin Burgundy vineyard and the wine is bottled “on a favourable lunar day”.
And, yes, I’m tempted to say I’m over the moon about this one, Very Highly Recommended. It has a light ruby colour. There are attractive scents of ripe cherries and strawberries.
Delicate fruit flavours and a modest touch of spice ooze seamlessly together across the palate. Gentle tannins and acidity help make this a food wine. Delicate and modest yes but enveloping all is a seductive harmony that takes it all the way through to a long and very satisfying finish, delivered with finesse.
Suggested pairings: Red meats, game, mature cheeses, Coq au Vin and almost any chicken or poultry dish prepared with mushrooms.
Wednesday, April 10, 2019
Superb Wines from Austria's Judith Beck
Beck Blaufränkisch 2016, 12%,€17.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny
This organic wine from Austria is produced by Judith Beck from the Blaufränkisch grape, the second most widely grown red grape in the country but not very well-known outside of it.
Colour is quite an intense red. Aromas of darker fruits (plum, cherry). Those dark fruit flavours are intense, spicy too, excellent acidity; tannins have a noticeable grip (nothing too serious though). This inviting medium-bodied wine, vibrant and refreshing, is Highly Recommended.
Since 2007 Judith Beck has produced wines in accordance with biodynamic principles. The winery is housed in an impressive airy new building in the middle of the vineyards from Gols. Now the emphasis is on refining the style whilst capturing the potential of the grapes. Judith is passionate about the traditional red wine varieties: Blaufränkisch and St. Laurent.
Le Caveau say that Judith is an impressively calm, thoughtful person and that sense of relaxation seems to transmit itself into her wines, which possess a lightness of touch not always apparent in this region.
You can meet her Wednesday 15th May at The Chocolate Factory, King’s Inn Street, Dublin 1, the venue for the “The Real Wine Fair”, a one-day wine fair celebrating artisan growers who farm organically and/or biodynamically in the vineyard and make wine with minimal interventions in the winery.
Beck Chardonnay 2016, Burgenland Austria, 12%, €18.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny
Le Caveau, who bring the fabulous Judith Beck wines into Ireland, say the region around Lake Neusiedl is particularly suited to cultivate Burgundy varieties and provides optimum conditions for Chardonnay (most of the Beck wines are red). “Manual harvest, matured for 5 months on its lees, the wine has developed a tasty richness without losing any of its focus and brightness.”
Colour is a light start yellow. Fairly intense fruit on the nose (peach, apple), floral notes too and a mild hint of spice. Lively and delicious, full and creamy, acidity enough, and with a long dry finish. Harmonious from start to finish. Very Highly Recommended.Try with fish or poultry dishes or pasta or on its own.
Wednesday, March 6, 2019
Elgin Ridge 282 Sauvignon Blanc (Elgin, South Africa) 2015, 14.5%, €22.65 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny
This is a very young estate, the first vines planted by owners Brian and Marion Smith in 2007; it is now certified biodynamic. Marion is from Ballyjamesduff and they set up in Elgin having sold their IT business in London to pursue their dream of farming organically. The farm had lain idle for some time and that made it easier to go organic. Marion: “We are living the dream and have wonderful workers here.”
It is not just vines. Marion is the largest breeder of Dexter cattle (the native Irish breed) in the Western Cape. Sheep “mow” the grass between the vines. Their ducks also help. “These are hatched on our farm and trained to eat pests daily.” Lots of eggs too from the ducks and the chickens.
What does she miss about County Cavan? “I miss the long bright evenings sitting out in Ireland”. Darkness falls rapidly here. Be sure and take a look at the website. Elgin Ridge is a gorgeous place, so many animals.
The name comes from the fact that the vines grow at 282 metres, “the ideal height to create cool climate Sauvignon Blanc in the Elgin Valley. Organic farming gives the wine its elegant and unique flavour”. The vines benefit from the cool afternoon breeze and the proximity of the ocean.
Colour is a very pale yellow. Aromas of peach and apricot, gooseberry too. A vibrant wine, with a beautiful freshness, savoury yet full of ripe fruit. That palate also carries a classic mineral counterpunch and there is a satisfying lip-smacking finish. Highly Recommended.
It is a good food wine, a great match with our local Ardsallagh Ash Pyramid Goats Cheese. Fish (including scallop and squid) and pasta are also recommended.
This is a sweet wine, not all-out sweet by the way. It is produced from the Muscatel grape; fermentation is halted to leave a natural sweetness; no spirit is added so ABV is in the normal range. It is ideal with desserts and snacks.
Colour is a light straw. Aromas hint at blossom and citrus. Excellent body, white and yellow fruit flavours and the natural acidity kicks in to balance. Use as they recommend (lighter desserts, though) and a glass is excellent too as an aperitif. A lovely little number and Recommended.
- Didn’t keep the receipt and it is not listed on their website but I think it is priced in the low to mid teens.
Monday, February 25, 2019
Two Very Enjoyable Reds from Bordeaux.
Larose Perganson Haut-Médoc Cru Bourgeois (AOC), 2007, 13%, €26.20 Karwig Wines
A keen sense of anticipation as I opened this one, pulling out a cork that had been there for about eleven years. The wine is a blend of Cabernet Sauvignon (60%) and Merlot and has been one hundred per cent raised in oak (40% new).There is no let-down here, quite the contrary. I decanted for an hour as advised and served somewhere close to the 16-18 degrees on the label.
Colour is a dark ruby with lighter rim; legs are slow enough to clear even if the abv is not that high. Ripe fruit aromas (blackberries, blackcurrants), a touch of chocolate too. Ample and fleshy, classic and elegant, spicy too, soft and well integrated tannins, a superb finish, fruity, smooth, long and dry. Very Highly Recommended. Look out too for the 2010 as it is supposed to be even better!
Pair with hard cheese, grilled lamb or a juicy steak.
Cru Bourgeois is an evolving classification: Since 2010, the official selection has been published annually. Criteria: The quality and value of red wines produced in one of the eight Médoc appellations: Médoc, Haut-Médoc, Listrac, Moulis, Margaux, St. Julien, Pauillac and Saint-Estèphe.
Each year, between 243 and 278 properties, often family-owned, form the Crus Bourgeois Alliance, accounting for more than 40% of the Médoc's production. From the 2016 vintage, there are three tiers of quality; Cru Bourgeois, Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel. It is an evolving system! Read more about it here.
Chateau Turcaud Cuvée Majeure Bordeaux (AOC) 2015, 14.5%, €20.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny
|Stéphane Le May of Chateau Turcaud|
This award winner from the area known as Entre-Deux-Mers has quite a dark ruby robe. A great bouquet of ripe cherry and berry, smoky notes too. Intense flavour, a touch of sweet spice, tannins are very soft, superb character and it has a lovely lingering finish. Well balanced, well made. Well, try it! Very Highly Recommended.
It is a Bordeaux Supérieur and is, as is usual in these parts, a blend. The grapes are Merlot (about two thirds) and Cabernet Sauvignon. It is aged for about 15 months in oak barrels (new barrels and ones used for 1 or 2 previous vintages).
Chateau Turcaud recommend pairing it with full-flavoured meats such as rib of beef, game, duck breast, and strong cheeses. and say it is best decanted one hour before the meal. The wine name comes from the Sauve-Majeure Abbey that overlooks the vineyard and that I had the pleasure of climbing a few years ago, all of its 159 steps.
Thursday, February 7, 2019
Hederman: “Great talker. Great smoker”
How do you know when it’s ready? That’s a question often asked by visitors to the Hederman Smokehouse in Belvelly as they see the salmon hanging in the old smokehouse. Not an easy one to answer, lots of variables including the time of year, the weather (including the wind).
|Fishing for wild salmon, close to the city, by the Lower Glanmire Road. July 2018|
And you can’t put a timer on it. “You know when it’s done by feel,” says ace smoker Frank Hederman, speaking at the launch of this year’s Munster Wine and Dine programme in L’Atitude 51. And that feel can only come from experience.
So the balance between the fish flavour, the salt (for the cure) and the smoke is achieved with some delicate handling and determined by the experienced touch of the smoker. Time, timing and touch. It’s a simple process and, when well handled, the results are simply superb, as has been the case for decades and as would be confirmed later in the evening. Thirty five to thirty six hours is the rough guideline for organic farmed fish while wild fish are done quicker.
Did you know that there are now just seven permits for wild fishing in Cork harbour and that’s where Frank gets his small supply of wild. “In some cases, it’s the third generation that are supplying us. They get just 12 weeks a year to make an income. We get our organic from Clare Island off Mayo”
|Smoked mackerel on the Hederman stall at a local market|
It wasn’t easy for Frank when he started up in the mid 80’s. “Then it was only wild fish, lots of them. Drift netting though was very indiscriminate and was banned in 2006. When I started no one would tell you anything and there was also a recession to contend with.”
He doesn’t use any fancy salts, certainly not of the Himalayan variety. (Salt must be consistent, not exotic, just consistent). Once salted, the fish are then put on hooks in the smoker and left hang there until it’s ready. "We use beechwood. Salt, smoke and time are all that’s needed. A bit old-fashioned but it works rather well and people like it”.
|Hot smoked salmon|
And soon that last phrase was confirmed as we tucked into Smoked salmon and mushroom soup, with a touch of chilli and also Smoked sun-dried tomato on Brioche, both paired with a Pena del Aguila Fino En Rama Sherry from St Lucar. By the way, if you open a bottle of this, don’t let it hang around for more than a month.
Next came the smoked Mackerel Paté followed by Hot Smoked Salmon with horseradish, lemon juice and creme fraiche. The matching drink here, and a good match too, was the Basque wine Ameztoi Txacoli de Getaria.
|Mackerel smoked on the bone by Hederman. Find out more about this amazing smoker here|
And there was more including a generous tasting of the fantastic smoked organic salmon and a final flourish of delicious Smoked Salmon and Spinach cakes with garlic, the wine here Cantina Tollo Trebbiano d’Abruzzo.
Big thanks to Beverley and the L’Atitude kitchen for their contribution, to Jaques Restaurant for the brown bread and to Le Caveau for the wines. Beverley had introduced Frank and his wife Caroline at the start of the evening, saying he was a great talker and a great smoker. Spot on, Bev.
Then Munster Wine and Dine announced details of the 2019 programme with at least four major events on the cards including an April multi-stop tour of producers and a restaurant in the Clon area, the next one in June will concentrate on Macroom and neighbouring parishes for more food and drink, September sees the bus going east to the new Blackwater Distillery, a cheesemaker and a top notch restaurant, before ending in November with a call to the Bertha’s Revenge micro distillery and a macro lunch at Ballyvolane House. Munster Win & Dine: email@example.com
|A vineyard in Getaria, where the dry Txacoli wine (made from local grapes) comes from.|
Tuesday, February 5, 2019
CorkBilly’s Drinks Digest
Wines, Spirits and Beers Events 050219
Volcanic Wines at L’Atitude 51
The Winter Wine Series focuses on the landscape around where grapes are grown and how it influences wine style. In this second tasting we will look at volcanoes and how volcanic soil structure creates a unique environment that influences grapes. There are many examples of interesting wines produced on volcanic soils – ranging from Etna to Santorini, Tenerife, Chile, Oregon and Madeira, to name but a few. We will present a selection we think really reflect their volcanic origin.
Join us and Pascal Rossignol of Le Caveau , Kilkenny as we taste our way though our selection of favourite “Volcanic” wines.
The Cork Wine School Spring Dates
Valentine’s Night at The Rising Sons
Our beer & food pairings have always been popular with you rising sons and daughters and for this reason we're showing some love this Valentine's Day. Introducing our Beer and Dessert pairing - a guided tasting of our award-winning beer and a selection of sweet delights made in-house, paired perfectly for your Valentine night. All for the sweet price of €10.
Thursday, February 14, 2019 at 7 PM – 10 PM
Spanish Wine Week
ICEX Spain Exports and Investments and the Economic and Commercial Office of the Embassy of Spain in Dublin organize the IV edition of the SPANISH WINE WEEK (SWW), the biggest Spanish wine promotion event that takes place in Ireland between the 8th and the 14th of April. The main objective of the actions organized in the framework of that week and simultaneously in various cities in Ireland, is to give the greatest possible visibility to Spanish wines and their different regions, in addition to showing their diversity and high quality.
The different activities organized include tastings, dinner paired, discounts on the purchase of wine and promotions in stores and media, as well as raffles in the press and social networks. This aims to give the public the opportunity to taste a wide variety of wines through different experiences, while encouraging the consumption and purchase of Spanish wine throughout the week, precisely because of the offers and discounts offered by the stores , bars and restaurants.
The Cork Beer Mile with CAT
Thursday, February 21, 2019 at 6:30 PM – 11:30 PM
Get your walking shoes on and join us on a walk around Cork's must prestigious craft beer bars!
This time we're in cahoots with two outstanding Irish breweries DOT Brew & Larkin's Brewing Company! More details to be announced soon! Who are the lads?
Dot Brew is a gypsy micro brewery brand with roots strongly cultivated in Dublin 8. Specialising in uniquely designed barrel aged and blended beers for an evolving Irish and International palette. Dot adopts maturation and blending techniques from the Whiskey and Wine industries and applying them to break the boundaries of beer production. Dot has been rated one of the top 10 Irish brewers by Untappd users for 2018. (Placed 6th)
Launched in 2018 after dipping their toes into the brewing market at the RDS Irish Craft Beer Festival the previous year, Larkins has already been rated one of the top 5 Irish brewers by Untappd users for 2018. (Placed 3rd) An independently family owned brewery based in County Wicklow, Larkins set their focus on making lager style beers as good as they can be along with working on other styles of beers from IPA’s , Saisons to Pale Ales.
Do you know what makes a wine biodynamic?
Biodynamic viticulture could be described as an extreme form of organic farming. With its meticulous attention to soil & vine health, as well as supporting biodiversity in the vineyard, biodynamic wines are growing in popularity. An evening on this fascinating subject will be presented by O'Briens Wine Director Lynne Coyle MW in The O'Briens Wine School, Donnybrook, Dublin 4 on Thu 21 Mar 2019 7:00 pm - 9:00 pm. More detail here https://www.tickettailor.com/events/obrienswines/231667
Friday, March 1, 2019 at 7 PM – 9:15 PM
Sol y Sombra Tapas Bar & RestaurantOld Church of Ireland, Lower Bridge Street, Killorglin 6
On the night, we will present a selection of 6 superior gins, a selection of premium tonics and explore the different herbs and botanical's used in the distilling process of creating craft gins. Info here https://www.facebook.com/events/236122720613873/
A welcome G&T will be served at 7.15 pm to allow the group to mingle before the tasting, the tastings itself will begin at 7:30 pm (sharp) in the upstairs Mezzanine.
You also have the option to have a meal if you so wish before or after the tastings.
We will be sampling lovely gins, its will be a unique night you won't want to miss
Tickets are €25 plus booking fees they are available through www.ticketstop.ie
There are only 24 spaces available so book early to avoid disappointment!
Brittany at The Friary!
Cider and Crepes
Let's all celebrate Brittany once again. Sat Feb 9th - 6.00pm! Details https://www.facebook.com/events/2925144140830855/
In a galaxy, not so far away, there is a country, proud and full of culture.
For one night, let's celebrate this wonderful land… Brittany!
Gorgeous single estate cider and apple liqueur imported directly from Château de Lézergué, delicious salty and sweet crêpes made by the “bretonniest” of the bretons Cyril Kerboul, all of this wrapped with the best music that Bretagne can offer (and obviously with no partiality at all). [*edit DJ Arbraz*: extreme partiality intensifies]
Kentoc'h mervel eget bezan saotret…
Breizh da viken!*
Let's all celebrate Brittany once again.