Showing posts with label O'Brien's Wine. Show all posts
Showing posts with label O'Brien's Wine. Show all posts

Thursday, July 11, 2019

Impressive New Lunch Menu at New Yorker in Cork International Hotel


New Menu at New Yorker in Cork International Hotel
Flatbread plus!

No shortage of choice in the new lunch menu at the New Yorker, the cool and comfortable bar at the Cork International Hotel. And there’s a good choice too for the vegetarian. And it’s not just choice - quality is excellent also as we found out during a mid-week visit to check out the new menu, available from 12 noon until 5.00pm.

Of course, this is also a bar, so you’ll also have a great choice of drinks and many are detailed on the back of the menu. If you’re on fish or vegetarian, you might fancy the Contrapunto Albariño. Dona Paula is a quality Argentinian producer and their Malbec would be a good red choice. But most grape varieties are covered here and you’ll find something to suit. Prosecco and Champagne are also available. 

Lots of cocktails too. Fancy a Rebel Cooler (Jameson, Lemon Juice, Bitters, Simple Syrup, Soda Water)? There’s no shortage of Irish whiskies, gins galore (including quite a few Irish ones). And of course, there are beers, draught and bottle. Craft producers also figure on the list, Stonewell for cider, Eight Degrees for beer.
Chicken, moist and delicious

It takes a while to read it through the large menu (it is available online, so you can prepare!). I was looking at the International Seafood Open Sandwich with Kinsale gin cured salmon, smoked salmon, crab & shrimp salad, house brown bread. Also at the Tagliatelle Bolognese  (an Irish lamb Bolognese, fresh egg pasta tagliatelle, rocket and parmesan). 

Finally, I picked the Stone Baked Italian Flatbread - Parma Ham, Toonsbridge Burrata Cheese and Cherry Tomato, Olive Oil, Shoestring fries. Quite substantial but also quite a delicious and satisfying dish, full of flavour on an excellent base.

The Crispy Daily Fresh Fish Soft Taco with Hot sauce, pineapple salsa, soft shell taco, sweet potato fries made CL's short list as did the Crispy Vegetable Taco (Hot sauce, tomato salsa, soft shell taco, French Fries ) from the Vegetarian menu.

In the end, her choice was the Chargrilled Lemongrass and Ginger Sweet Chicken Tortilla Wrap with Buffalo Sauce, Crème Fraiche, Tomato, Watercress, French Fries.  She enjoyed that one, the chicken was superb and well cooked and, all in all, it was a terrific combination. 
Cheese

Also on the main menu, you’ll find  curries and sandwiches, including the West Cork  Sandwich (Gubbeen Chorizo, Toonsbridge Mozzarella, Oven Roast Tomato, Sourdough, Herb Pesto) and, from the Vegetarian, you may fancy Sameera's Columbo Yellow Curry or the International Veggie Burger (Tomato, Gherkin, Rocket, Brioche Bun, Coleslaw, Sweet Potato Fries).


Probably a bit easier to make up your mind when it comes to desserts. I was inclined to go for the Strawberry and Death by Chocolate Fool or the Sweet Pancake with ice cream. But it was the excellent Cork (captained by Gubbeen) v Tipperary cheese (skippered by Cashel) that got the nod. Fruit and crackers came along too, as well as an outstanding spicy apple compôte. Who won? With our host, the Tipperary hotel manager, in the wings, we needed to be diplomatic and called it a draw!

Overall though a visit here to the New Yorker, where manager Justin and his crew will take good care of you, is a win win.

Our lunch was part of a media visit and the New Yorker is open for 12:00 – 14:00 Artisan Deli (Mon – Fri); 12:00 – 17:00 Lunch Menu (Daily); 17.00 – 22:00 Full Dinner Menu (Daily). All the menus and more details here

Wednesday, June 19, 2019

Whites Shine in O'Brien's Summer Promotion


Whites Shine in O'Brien's Summer Promotion

There's a whole world of white wine out there aside from the big names such as Sauvignon Blanc, Chardonnay, Pinot Grigio. The O'Brien's Summer Promotion, now in full swing (until July 21st), gives you the chance to try something new. I took advantage myself as I sampled a few, including a gorgeous Verdejo from Spain, a fresh and fruity Verdicchio from Italy, a Grüner Veltliner (a long-time favourite of mine) from Austria, and a top notch Chenin Blanc from South Africa. Terrific wines and now at very attractive prices. While I did concentrate on the whites, the reds too are excellent and that Sicilian Appassimento will go down well at most tables.

De Alberto Organic Verdejo Rueda (DO) 13.5%, on offer 12.95 (was 14.95). New at O’Brien’s


The more I drink Spanish whites, like this Verdejo (new to O'Brien's), the more I begin to appreciate them. This organic wine, by De Alberto, is refreshing and quite intense (with citrus to the fore) and is Very Highly Recommended.

Colour is a light straw, clean and bright, with a green tint. Ripe white fruit, herby notes too in the aromas. Superb fruit flavours make their presence felt instantly, a lively citrus-y acidity too, lips a tingle and a persistent and very pleasing finish. Enjoy with poultry, fish and seafood

The 2018 vintage enjoyed good weather conditions, no extremes at all, and this meant the grape stayed healthy and reached an optimum state of maturity.

Verdejo, which may not be familiar to us as Sauvignon Blanc or Chardonnay, is an aromatic grape variety behind the crisp white wines of Rueda, its undisputed home in central Spain. Wine-Searcher says that full-bodied Verdejo wines are held in high regard, displaying herbaceous, nutty characters with balanced acidity and some cellaring potential.

Marotti “Albiano” Verdicchio dei Castelli di Jesi (DOC) Classico 2018, 13%, €11.95 on offer, was 14.95. O’Brien’s

I’m a big fan of Verdicchio, whether it is from Castelli di Jesi or from Matelica (a bit further inland). Both are in the Marche in the central eastern part of Italy. And this typically refreshingly crisp Albiano is as good an example as you are likely to come across.

It comes in a light straw colour, greenish tinges, lots of micro-bubbles clinging to the sides of the glass. There’s a pleasant aromatic mix of floral and white fruit, moderate rather than intense. Bright and lively palate, citrus led flavours with a barely noticeable herbaceousness, and that typical zesty acidity. 

Unoaked, there is nothing overly complex here, dry, fresh, fruity. Good finish too and this well-made wine is Very Highly Recommended, a good one to start your relationship with this grape if you haven’t already done so!

I enjoyed this as an aperitif but I’ve read that it goes well with Brodetto di Pesce, a rich seafood stew made locally in the Marche. You may not be able to get that here and other recommendations include seared scallops, Linguini with clams, other shellfish, with pasta and rice dishes, and salads, even pecorino cheese. It is suitable for vegetarians and vegans.

Rabl Grüner Veltliner Löss Kamptal (DAC) 2018, 11.5%, €14.95 (was 18.95). O’Brien’s

From peachy attack to citrus finish, this Grüner Veltliner goes the delicious distance. The Grüner Veltliner grape, known for its aromatic fruity wines, gets on very well with the local Löss soil.

Colour is light gold. There is a fresh bouquet of white and yellow fruit, a touch of white pepper. Peach and citrus mingle well in the tingly palate. Mineral notes too plus excellent acidity. All followed by a lip-smacking dry finish. Fresh, crisp and zesty, a refreshing experience and Highly Recommended.

The Rabl Winery in Langenlois has three guiding principles: 1. Only perfect grapes can yield a top wine. 2. Must from perfect grapes allows minimal intervention. 3. No fear of powerful wines! Rabl are well regarded and they recommend pairing this generous and refreshing wine with light starters or as an aperitif. Should go well too with simple fish dishes, fresh shellfish and salads.





This is new to O’Brien’s and worth keeping an eye out for. The fruits are hand-harvested with careful selection, barrel and tank fermented and the wine is further barrel matured for a rounded complexity. Ideal, according to the label, with seafood and shellfish, also with mildly spiced curries and lovely with saffron.



This ia regular award winner over recent years and comes in light gold colour. White fruit and honey notes in moderately intense aromas. A good depth of flavour follows: apricot, melon, plus touch of vanilla. No shortage of acidity either. Quite a mouthfeel too - it has spent some 9 months on lees. It is harmonious all the way through to a very satisfying finalé. Another ace Chenin Blanc from Forrester and this rich and ripe wine is Very Highly Recommended.


Fonte do Ouro Branco DÃO (DOC) 2018, 13%, on offer 13.95, was 16.95. O’Brien’s




Portuguese wines can often be a hard sell because of the unfamiliar names of the grapes but don’t let that put you off. You could be missing out on some real gems such as this white blend of Arinto and Encruzado, ideal with starters, seafood and fish when served at 10 degrees. Like the way Boas Quintas (the producers) sum it up on the label: green colour, apple, pear, and tropical fruit aromas, good structure, fresh and mineral.


Pretty accurate too, I’d have to say. Colour is a light straw with a pronounced green influence. You’ll find peach, apple, pear and more exotic notes too in the aromas. A very pleasant melange of flavours on the palate, mouthfeel also impressive, fresh too with minerality, and acidity enough to balance. Finish is persistent. Highly Recommended.

Fonte do Ouro Tinto DÃO (DOC) 2017, 13%, on offer 13.95, was 16.95. O’Brien’s
And here's another good one from the same stable, a blend of Touriga Nacional, Alfrocheiro and Jaen. This fresh and smooth wine has spent six months in oak and should be served at 16 to 18 degrees and will go well with red meats.

It has a dark ruby colour. Fairly rich aromas of blackcurrant and cherry. I see lots of references to Earl Grey Tea but must admit I didn't pick it up in the nose. There’s a great mix of those fruit flavours on the palate, fresh, with a touch of spice, smooth tannins and a very satisfying finish. Highly Recommended.

All three grapes are popular in the region. The Alfrocheiro adds depth of colour, Touriga Nacional is considered to be the country’s finest, while Jaen is the local name for the what the Spanish call Mencía.



Colpasso Nero D’Avola Appassimento Sicily (DOC) 2018, 14%, on offer at €12.95 (was 15.95). New to O’Brien’s.

Appassimento? You may well ask. If you ask Wine Spectator, they’ll tell you it is the Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months, to concentrate the sugars and flavors. 

Appassimento is most associated with northern Italy but there are many examples in the south and this Colpasso is one. Here they make a careful selection of the very best Nero D’Avola grape in the Sicilian area of Agrigento and Vittoria. Some of the grapes are partially dried prior to vinification “giving the wine an incredible intense flavour”. You’ll note that intensity at your very first sip.

Colour is a dark ruby. Those rich red fruit are noticeable in the aromas, immediately. And the flavours are indeed rich and intense, the main feature of the velvety palate, some spice there too, and a hint of sweetness. A good example of appassimento, easy drinking and Highly Recommended.

Check out my post on a few of the O'Brien rosés here




Monday, June 10, 2019

Three Rosés for Summer 2019 at O'Brien's. Dive in as prices tumble!


Three Rosés for Summer 2019 at O'Brien's
Dive in as prices tumble!



She laid take out on the coffee table
Prepped the dishes poured a glass of wine
Turn down the sound and move a little closer
Here for the moment everything is alright
(from Bon Jovi's  "Because We Can)

This rosé from the south of France, with an American accent, really comes into its own on the palate, a delicious melange of flavours, fresh and fruity and acidity enough, followed by a light and lengthy finalé. A superb aperitif and probably excellent too with finger food, seafood and salads. One for the back garden (no pool to dive into, alas) in the months ahead.

It is a collaboration between renowned France winemaker Gérard Bertrand and Jon Bon Jovi and his son Jesse, hence the American name. It was voted Wine Spectator’s top rosé last year. This appearance in Ireland is thanks to O’Brien’s. It comes with an almost clear robe, the merest blush of colour. Floral and fruity elements feature in pleasing aromas of moderate intensity.

It is produced primarily from the Grenache grape though other Mediterranean grapes, such as Cinsault and Mourvedre, are also in the blend, all selected by Gérard Bertrand. Particular attention is paid to the pressing to ensure that only the first, highest-quality juice is kept. Highly Recommended.




Quite a few words on the label here: Alicia and Lynne, Navarra, Native Garnacha, Hand Farmed, Hand picked, Wild ferment, concrete tanks, force of nature, Artisanal, vegan.

They tell you most of what you need to know. Alicia and Lynne are the wine-makers, Alicia from Tandem and Lynne from O’Brien Wines. O’Brien’s are very happy with the part played by their very own Wine Director Lynne Coyle (Master of Wine) in this “delicious little rosé using natural wild yeast". It was produced in Navarra in the north of Spain and Garnacha is the grape here.

Force of Nature hints at the overall process, they worked “without technology”. It is also the name of a thriller by Jane Harper that I’ve just finished. The book, like the wine, is Very Highly Recommended!

It has a salmon colour. A very pleasing aromatic bouquet and an equally pleasing presence on the palate, fruity for sure (strawberry prominent), persistent too. I like this one, the introduction and the while handshake, start to finish. A very attractive wine, even more so at the reduced price. Very Highly Recommended.


Another famous name on this bottle, that of renowned French wine family J-M Cazes. This rosé though comes not from Bordeaux (where they have owned Chateau Lynch-Bages since 1939) but from another of their vineyards in the Languedoc.

So, L’Ostal is from the south of France, the source of many of those rosés that we know and love. It has somewhat less flavour than the Rós which also has a longer finish. This though is a lighter wine, a drink anytime kind of wine. Try it with a salad in the back-garden at lunch-time (check the forecast!) and you’ll be delighted with it.

Made from Syrah (50%) and Grenache, it is quite a pale pink, though its colour has more substance than the Hampton Water. It has been macerated (soaked) for a very short time on the skins to create this modern blush effect. The aromas too are delicate and also complex; concentrate and you may find pomegranate and rose petals there. The strawberry flavours are restrained but nothing wrong with that. It is fresh and supple in the mouth, refreshing with a slightly fruity, slightly sweet finish. Highly Recommended.

Summary:
Not that easy to pick a winner. Each of the three has its own character. So it's down to personal taste and you won’t go wrong with any of the three. My first instinct is to go with the Rós, my second is to call for a 3-way replay! Oh, by the way, virtually every rosé in O'Brien's is reduced by 25% in the O'Brien's summer promotion that runs from now until July 21st. We'll take a look at the whites and the reds on offer soon.

Monday, May 27, 2019

A Riesling to remember and a Chardonnay with a difference



Let the drums and trumpets sound for this outstanding German Riesling. The label does it well: A Riesling dry in style and well balanced like its Rheingau predecessors from the glorious age of Riesling a century ago: a contemporary classic and a perfect partner for many foods.

Don’t know anything about the Rieslings of a century ago but this light gold coloured wine is a gem for sure. Intense aromas of apple and pear indicate a good year in the Rheingau, a year for the grape to flourish. And that’s soon confirmed on the palate with its crisp acidity and yellow stone fruit (peach, apricot), a striking minerality too maintained to the persistent finish. Very Highly Recommended. No wonder Wilhelm Weil considers it as one of the best he has produced in 30 years (reported by none other than an enthusiastic Robert Palmer). 

You can hardly talk of Riesling without mentioning acidity and minerality. In his book Reading Between the Wines, Terry Theise says "Acidity is innate to the berry". "Minerality, " he continues, "is inherent to Riesling, because the variety is, in its essence, more mineral than fruit. The Riesling genre is one of a mineral-tasting wine into which are woven various strands of fruit, depending on site and vintage."

Fruity, tangy, yet charming and harmonious, you’ll find it this Weil typically versatile at the table. A couple of suggestions, one “a merry table companion to a wide range of cuisines” and another, this via Google Translate, “goes brilliantly with fried fish, poultry and Asian dishes. But even without banqueting - he can sip excellent …"


The Mornington Peninsula, just over an hour south of Melbourne, in the state of Victoria, is perfectly suited to growing Chardonnay and “a foremost region” too for Pinot Gris”. Chardonnay here though, according to Halliday’s Wine Atlas of Australia, “is markedly different from any other Chardonnay produced in Australia”.

Stonier was established here in 1978 and are noted for their Burgundian style cool climate wines. The vineyards overlooks the ocean. Chardonnay is a signature wine for Stonier and this is a gem.

It has a yellow colour, with green tints. The aromas are gentle, of exotic fruits. Even the background flavours are delicate with melon and citrus to the fore. There is excellent texture, a pleasant creaminess, and complementary acidity. And it boasts a long and distinctive finish too. Delicious and satisfying, this is well made, harmonious and Highly Recommended.


Sunday, March 31, 2019

Enjoyable Lifeboat Inn Wine Dinner. Fabulous Food. Superb Wines. Best of Company!


Enjoyable Lifeboat Inn Wine Dinner
Fabulous Food. Superb Wines. Best of Company.
Monkfish and Ripasso de Valpolicella 

I think many of the customers at last week’s superb Rizzardi wine dinner in Courtmacsherry’s Lifeboat Inn had Amarone on their minds. And when the 3CRU 2013 came, it didn’t disappoint. It was introduced, like all the previous wines, by Giuseppe Rizzardi and he gave us a few tips.

“Don’t decant,” he said. “By all means, open it a few hours in advance but don’t decant! Also, don’t serve it too warm. It is our most prestigious wine. Amarone is not a grape, not a region, it is a method, a process. The grapes are picked and then put into boxes that hold 4 to 5 kgs. Some 15,000 to 18,000 boxes are left to dry out in a large room in a method known as appassimento. It takes 2 to 3 months and you end up with less fruit but with more concentrated tannins, more colour, more sugar. It then spends two years in barrel.”

The Rizzardi version, a 2013, was excellent and fantastic match with the Beef Cheek and the pairing was heartily endorsed by the winemaker. But Giuseppe told us that not all Amarones are the same. “Too often is it very sweet and that sweetness covers the lack of other qualities.”

Giuseppi, enjoyed the craic
in Courtmac
Giuseppe is quite familiar with Ireland and did a few summer jobs here in the 1990s and of course he's a regular visitor now to O'Brien's Wine, his distributors here. On arrival the guests were treated to a glass of Rizzardi Prosecco, the famous sparkling wine made from the Glera grape. “This one is smooth and dry, with a little bit bit of character.” He told us they use it as a base for cocktails, “especially Bellini.”

The Italian enjoyed the food and was intrigued by the local Mozzarella in our starter. Pinot Grigio is quite a well-known Italian white and we started our meal with that. “It is not barrel aged, is quite light, made with fruit from the region of Soave. It’s ideal as an aperitif and will go well with soups.” And it went very well indeed with our delicious opener.

Indeed Giuseppe, like the rest of us, was every impressed with the starer, surprised to hear that the cheese was locally sourced “very interesting texture, very impressed”. He told us that a lot of Soave, our next wine, is made but much of it is just for everyday. Theirs comes from a beautiful fortified village in the Classico area and the Gargenega vines are grown on volcanic soil. “Again it is unoaked, a little bit of Chardonnay is blended in.” And he advised against serving this too cold. “You get more flavour as the temperature goes up.” It was paired with the scallops, local and absolutely superb.

So don’t serve the Amarone too warm, don’t serve the Soave too cool. What next? Well a red wine with fish! And the Roast Monkfish paired with the 2013 Ripasso de Valpolicella was a match made in a Courtmacsherry heaven. Again, Ripasso is a method with the grapes “refermented on the skins of the Amarone and then 12 months in big barrels”. “This is a red wine that can be poured cool, at about 14 degrees,” he advised. “Great freshness and acidity and it provides a link between simple Valpolicella and Amarone.” 

And it did indeed go very well with that splendid Monkfish dish. Front of house here is David O’Halloran and he had been giving us some extra details on the dishes. He told us it was a “purposeful decision” to pair the Ripasso and the Monkfish “to show that fish and red wine will go together”. Referring to the Amarone he said that here, in a reversal of the norm, they picked the food to go with the wine, not the other way round. Chef Martin Buckley got out later on and thanked Giuseppe, saying “it was special to have him here tonight”. 

And there was another surprise when it came to the dessert, an excellent chocolate offering as the wine was, believe it or not, a Merlot, the 2016 Clos Roareti. An unusual choice. And an unusual project, according to Giuseppe, that began in 1999 in a region near Verona where there was no Merlot. But they succeeded and produced their first bottles in 2006. “Now (we were drinking the 2016) the vines have matured, there is a good richness and concentration but not too much. It has spent 12 months in barrel and this 2016 is still a baby. Production is limited and the bottles are individually numbered.”

The Menu
Heritage Tomato, Macroom Mozzarella, Hazelnut, Balsamic Dressing
Pinot Grigio 2018

West Cork Scallops, Parsnip, Gubbeen Chorizo, Blood orange
Soave DOP Classico 2016

Roast Monkfish, Risotto Nero, Parma Ham, Confit Tomato
Valpolicella Ripasso 2013

Haulie’s Beef Cheek, potato, Wild Garlic, Grilled Sprouting Broccoli and Carrot
3CRU Amarone della Valpolicella Classico 2013

Guinness and Chocolate Cake, Salted Caramel Ice Cream
Clos Roareti Rosso Veronese (IGT) 2016
The Lifeboat Inn
Courtmacsherry
Co. Cork.
For more on the Rizzardi wines, please check the O'Brien website

Tuesday, February 12, 2019

CorkBilly’s Drinks Digest. Wines, Spirits and Beers Events


CorkBilly’s Drinks Digest
Wines, Spirits and Beers Events

Silver Spear Gin Tasting at The Woodford. Date has been changed and is not on this Friday.



West Kerry Take Over Bierhaus Taps

It’s time to get shouting about @CorkAleTrail 1st monthly event next Saturday16/02  7.30pm  @BierhausCork with @westkerrybeer #taptakeover #meetthebtewer 5 Beers pouring! @GrandCruBeers @Cadastrophe @bradleys_offlic @HouseAbbot @FranWellBrewPub @the_friary_bar #CAT


Meet the Alternatives - Wine Tasting
by Woodberrys 3 Middle Street Mews
Middle Street
Galway
Thu, 21 February 2019
17:00 – 19:00 GMT
We have selected 12 wines we think every adventurous wine lover must try! These are wines that you will love but may have overlooked when buying a bottle of your favourite Sauvignon Blanc, Pinot Grigio or Malbec! Call in a try these wines your guaranteed to find one you like.
THIS IS A FREE INFORMAL TASTING.
PARTICIPANTS MUST BE OVER 18. ID MAYBE REQUIRED
Book here


New consumer website for Australian wine. Packed with info.
The new consumer website will engage consumers with rich content that is educational and user-friendly. It highlights Australia’s 65 premium wine regions with winemaker profiles, stories, regional events and insights into some of Australia’s most popular wine varieties.
Content will be updated regularly and a simplified Chinese version will be published shortly.
Visit www.australianwine.com to explore this new resource for global consumers.

Wine Academy Weekend at Sheen Falls


Gallery Westport A Special Event!


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
https://www.facebook.com/events/2177699485814114/ 
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 :
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) 
Larkins :
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. 



Gin Tasting!!
Friday, March 1, 2019 at 7 PM – 9:15 PM

Sol y Sombra Tapas Bar & RestaurantOld Church of Ireland, Lower Bridge Street, Killorglin 6
see pic downloads..
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!












  


Monday, February 4, 2019

Two Long-distance Crackers via O'Brien Wines



The province of Marlborough has long been recognised as ideal for the growing of Pinot Noir and here winemaker Simon Waghorn takes full advantage of the local advantages: leafy vineyards, ripe fruit and cool climate growing. 

“Almost Burgundian Pinot Noir” I read. Why not full Marlborough Pinot Noir? For this is what it is, as it sings its way “across the palate and lingers beautifully”. Conductor Waghorn takes the fruit from his valleys, with the aim of allowing the flavours and aromas of the region come through. “I seek to maintain svelte plushness and good length in my Pinot Noir, built around a natural vibrancy of fruit.”

And, happily, he succeeds with this mid ruby coloured wine (you will see lighter Pinot Noirs). Aromas are cheerful, ripe fruits (cherry and berry). Full bodied, flavours of plum and brambly fruits, well balanced, the oak (11 months of it) harmoniously integrated, supple and silky in a long and totally satisfying finish. Very Highly Recommended.

Food pairing suggestions:  Venison, lamb, wild game and game fowl, Asian-style duck, seared tuna and swordfish. 

And the name? Astrolabe was once a navigational instrument and also the name of the ship in which French adventurer Jules Sébastien César Dumont d’Urville explored the province’s coastline in the late 1820s. The Waghorns also produce wines called Durvillea. 


Dry, with a lime enhanced finish, this American wine is new to O’Brien’s, the fruit sourced from cooler climate sites in the world class vineyards of the Columbia Valley.

It has a light straw colour. Peach, apricot and citrusy aromas. On the palate it is dry and crisp with zesty fresh fruit flavours (lime now in the mix). It has an engaging acidity and a very decent finish indeed. Very refreshing and Highly Recommended. 

Wendy Stukey, a winemaker at the chateau says, on a website video, that it is an incredibly versatile food wine, as are most Rieslings, and her favourite pairing is with oysters. They also recommended scallops, mild cheeses, Asian dishes, Indian curries. Chateau Ste Michelle, since 1999, has been involved in a cooperative local venture, Eroica Wines, with famous German winemaker Dr Loosen, a acknowledge master of Riesling.

We don’t get that many US wines here, mainly because they are at quite a high price point (not the case here!). I’m not that familiar with Washington vineyards so did a little research. “Today,” according to World Atlas of Wine (2013), “Washington is the second most important wine-growing state in the US….producing some of America’s most admired Cabernet, Merlot, Riesling, and, especially, Syrah.” And, by the way, O’Brien’s also have the Syrah from Ste Michelle. Must try that!

100% Vinafera Rootstock is printed on the front label. Puzzled? More research: ‘I’ve seen this phrase most often on bottles of Chateau Ste. Michelle wines from Washington. Columbia Valley’s dry summers and chilly winters make the region phylloxera-resistant. I asked winemaker Bob Bertheau of Chateau Ste. Michelle what makes vinifera rootstock wines so special, and he said, “Having vines on their own roots helps us maintain the health and longevity of our vineyards and preserves the grape variety in its natural state, with no influence from the grafted roots.”’ 

Read more of what Dr Vinny has to say on the subject here https://www.winespectator.com/drvinny/show/id/Rootstock-Phylloxera-Resistant-Vinny-54401 

Wednesday, January 30, 2019

CorkBilly’s Drinks Digest. Wines, Spirits and Beers Events


CorkBilly’s Drinks Digest
Wines, Spirits and Beers Events

Wine x5 at The Raven Bar with PradoRey!


Green Drinks
Today, Wednesday at 8 PM – 11 PM
at Nana’s 12 Douglas Street.
Sociable get together for people with an interest in the environment and sustainability. 
Cork Environmental Forum's monthly Green Drinks.

This event is free entry. Please send the invitation to your friends, we all want a busy evening!

What is Green Drinks?

Green drinks is an established evening in cities all over the world, once month people meet in a pub, talk and make friends. You will meet people interested in the environment, sustainability, green living, or just making the world a better place, you can make new friends from near and far and share your interests.

There are no particular rules in these events, you can join us and start speaking with whoever you like. Please invite your friends to join this group and attend the evening.

For any further information just like the page and/or contact us by sending a message. You can help by inviting your friends to like the page and sharing the event on your profile.

Hope to see you soon and don't miss out on this great fun & informative night!

Franciscan Well’s Cask Ales and Strange Brew Fest
See the list of brewers and beers  on poster

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 :
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) 
Larkins :
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 

Gin Tasting!!
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!


Munster Wine & Dine 2019
The Munster Wine & Dine will launch their  2019 programme in L'Atitude 51 on Wednesday February 6th at 6pm and are delighted to announce that the tastes for the launch will be provided by the wonderful Hederman Smokehouse. Lots of visits to restaurants, brewers, distillers, producers on the cards. Interested? Turn up at L’Atitude on the 6th. Entry is five euro!


Spanish Wine Week including Two-day Tapas Competition in Kerry.
Part of Spanish Wine Week 8th -14th April 2019

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.







L’Atutude WINTER WINE SERIES

MOUNTAINS, ISLANDS,
VOLCANOES & COASTS
Thurs Feb 7th 7.00pm

VOLCANOES

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.

Tickets €20. Booking Essential





Richy’s BYO Offer
Clonakilty restaurant Richy’s are offering a helping hand when dining out. “Feeling the crunch after Christmas? Why not save some dosh by bringing your own wine to Richy’s! T&C's apply. Available 14th Jan - 28th Feb 2019. Corkage €5.”