All White on the Night. Dining Out in Cork City

All White on the Night.

Dining Out in Cork City.

“Bet you never thought you’d be sitting down to a three course meal on the street outside Penny’s and Guiney's,” said one diner as we gathered for Our Table in Oliver Plunkett Street (Cork) last evening. The four hundred of us, dressed in white (mostly!), were dined, wined and entertained for the two hours. The verdict: bring on 2016. Indeed, even before the night, indications were that double the number would be catered for next year.

Starter by House

So lots of craic, good fun and good food too. The long table was divided into four and we were at the B section. Each section had three restaurants looking after its needs and our trio were House, Isaacs and ORSO.

As we arrived we were treated to a refreshing flower-topped juice and guided to our table (and, yes, it was outside Penny’s and Guiney's). Soon we were meeting new and old friends and a glass of wine, sponsored by O'Donovan’s, went down well.

The event was sponsored by BAM Ireland and JCD and there were special thanks to Cork City Council, Cork City Forum, Elbow Lane Brewery, Stonewell Cider, One water, Down to Earth Materials, The Oliver Plunkett, O’Donovan’s Off Licence, The Pavilion Garden Centre, Cork Midsummer Festival. And a big round of applause too for the restaurants (management and staff) involved.

Mains by Isaac's. More on the side!

After the introductory drink and a nibble on the gorgeous Arbutus Bread (with butter), it didn't take long at all and the 400 were settling into the House starter: Carpaccio of baby radish, gold and red beets with tahini grapefruit and pistachio. Loved that mix of flavours, textures, not forgetting colours. A very promising start indeed.

Lamb was the main course at all the tables and Isaac’s came up with Slow roast shoulder of lamb with summer greens, spiced aubergines, and Ballycotton new potatoes. The best of ingredients plus the top class cooking forever associated with the MacCurtain Street venue made for a lot of happy diners at Table B!

The first two courses were excellent and the high standard was maintained right to the sweet end with the appearance of the ORSO dessert: Pecan and local honey baklava with gooseberry and elderflower compote, and Toonsbridge ricotta cream. A delightful dessert indeed, made even more so by the tang of the compote.

All that had to be done then was finish off the wine and head up the street to see how the others were doing. Met diners and restaurateurs alike and it was a case of thumbs up in all cases. Happy out!

The event was part of the Cork Midsummer Festival which continues for another week. See the programme for the coming week here.

Dessert by ORSO

Aromas give the game away!

Aromas give the game away!

Del Duque Amontillado, Jerez (aged 30 years), 21.5%, €22.99 Bradley’s, North Main Street.

The minute she walked in the room, I lost all chance of keeping the precious 37.5cl bottle of Del Duque Amontillado for myself.

“What is that aroma?”, she asked, enthusiastically. “Toastie? Caramel? So sharp. So clear. Where is is coming from?” I just had to offer her a glass. Knowing full well it wouldn't stop at that.

Now that this Gonzalez Byass bottle was out in the open - had been under a small coffee table - I could really appreciate its brilliant amber colour, even enjoy those marvellous aromas, fruit and floral notes there too and hints of cinnamon.

Little sips will do you, I advised. And took that advice myself. Thirty years on - the wine, that is, not us - the palate is dry and lively, aromas everywhere in those intense and complex flavours, such concentration and, of course, that marvellous finish. Don't go chilling this by the way - serve it at room temperature, with some mature Hegarty’s cheddar perhaps.

A Glass of Croft for the Cook!

Croft Triple Crown Ruby Port, c.€17.50 O’Donovan’s

Needed a glass of Port for a favourite liver recipe the other evening. But the cupboard was bare! A quick dash (maybe not that quick, I did have the dog in tow) to the local O'Donovan's Off Licence uncovered this one (and in fairness, quite a few more).

This full bodied very approachable ruby is quite fruity with a decent bit of spice.Three years in seasoned oak hasn't done it any harm at all. It did its sweet job with the liver and the glass for the cook, recommended by the O'Donovan's manager, went down very well indeed.

Ruby ports are also ideal with the cheese-board and this could hold its own with Crozier or Cashel Blue. Or maybe just have it on its own.

The company of Taylor, Fladgate and Yeatman is one of the most significant of all Port producers. They own a number of Port houses, including Taylor’s, Fonseca and Croft. Ruby port is the cheapest and most extensively produced type of port. It does not generally improve with age.

Now for Level 3: Advanced Certificate in Wines & Spirits

                                                                                

WSET Level 3: Advanced Certificate in Wines & Spirits (15 weeks)

·       Thursdays 7.00-9.00pm from 6^th March – 19^th June (1 week break midcourse)

This course will run for 15 weeks and is open only to those who have completed Level 2 Certificate in Wines & Spirits

The course is €695 with a payment plan available to those interested.

To register please contact Deirdre - deirdre@odonovansofflicence.com , info@odonovansofflicence.com or 021 4296060

WSET Level 2: Intermediate Certificate in Wines & Spirits

WSET Level 2: Intermediate Certificate in Wines & Spirits (9 weeks)

Tuesdays 7.00pm-9.00pm from 18^th February – 15^th April

Price: €395

This course will run for 9 weeks and is Ideal for those with a grá for the grape, those with an interest and passion for the

world of wine and fine spirits and also for those in the hospitality industry looking for professional advancement.

The course is €395 and there is a payment plan in place if you wish to avail of it.

To register please contact Deirdre - deirdre@odonovansofflicence.com , info@odonovansofflicence.com or 021 4296060

Taste of the Week

Taste of the Week

Torrontes is the white grape of Argentina
and this Finca La Linda is a terrific example
by the Luigi Bosca company.
Amazingly, the grapes are grown at 1700 metres.
Available from O'Donovan Off Licences

The Excellent Wines of Luigi Bosca Argentina

The Excellent Wines of Luigi Bosca Argentina

Gary O'Donovan (2nd left) introduces Soledad.

Soledad Martin, Export Manager with Luigi Bosca Argentina, was delighted with her steak in the chimichurri sauce, and we were delighted with the set of gorgeous wines that she presented at Friday’s Cork Supper Club Dinner in ClubBrasserie.

Established in 1901 by Leoncio Arizu, Bodega Luigi Bosca has an extensive track-record in the local winemaking industry. Currently managed by the third and fourth generations of the Arizu family, it is one of the few winemaking firms that is still owned by its founders. Its reputation, gained over the years, has made it the paradigm of Argentine 

La Linda

Gary O’Donovan introduced Soledad and the well travelled young lady told us that the winery in Mendoza was formed in 1901. There are two ranges produced. The lighter wines come to us under the Finca La Linda label while the flagship wines come under the Luigi Bosca label. Both are imported by Searson’s and they had Damien Archer on hand to mingle with the guests.

Must say I was pleasantly surprised with the two whites that started the evening. The Viognier was described as the “best value Viognier that exists” and it sure was excellent with a great aromas, flavours and finish. Very impressed with it but I think my favourite was the Torrontes, a “great Argentinian variety” according to Soledad and amazingly the grapes are grown at 1700 metres and some 15 hours distant from the winery. It is a different style and a different structure from the Viognier.

The steak with that chimichurri sauce

Torrontes  is the most distinctive of all Argentine wines, including both white and red, because Argentina is the only country to produce it. It is considered a wholly Argentine variety.

There then followed a couple of La Finca reds, including an excellent Malbec, “the powerhouse of Argentina”. Again though it was the other red, the Bonarda, which caught the attention of my taste buds. Described as a wine to drink while watching TV or a party wine, it is indeed a very agreeable companion and, like all the six wines on the night, great value as well.

Yours truly and Soledad

On next to the two wines under the senior label. First up was a terrific bottle of the Cabernet Sauvignon Reserva 2010, a powerful rounded wine. Excellent but there was even better to come. The star of the reds was the Malbec DOC Single Vineyard 2009. Produced under stricter regulations, from vines that average 70 years of age, it has been three months in oak and is fantastic value at twenty euro.

The Wines

Torrontes, grown at 1700m in the Salta area. Some 15 hours away from the winery in Mendoza. : Light yellow-green, with floral aromas, hints of rosehip and a touch of lavender. Sweet palate, balanced acidity, notes of white peach and memories of orange peel jam.

Viognier, Exotic, clean and bright golden white wine. Well-defined aromatic notes of orchid, musk and ripe apricot. Felt with an oily texture in the mouth, and creates a general harmonious sensation. Prolonged finish and penetrating acidity.

Malbec, aged 3 months in oak. Intense purple colour with distinct aromas of cherries and spices. Balanced tannins are perceived in the mouth as a result of three-month ageing in French and American oak casks. A varietal of great typicity and volume, well-structured, velvety, elegant and up-to-date.

Bonarda, aged 3 months on oak. Bright ruby-red wine with aromas of red fruit, dry fig and a touch of wood contributed by 3-month ageing in American oak casks. Full-bodied, smooth to the palate, round and velvety, with a compact and well-structured aftertaste.

Luigi Bosca Cabernet Sauvignon Reserva 2010. Full svelte sweet cassis fruits in a powerful rounded wine. A superb Cabernet with rich powerful silky smooth cassis and mint fruits, with a lingering rounded finish.

Luigi Bosca Malbec DOC Single Vineyard 2009. This pioneering DOC was launched in 1991 “to protect the “preserving Mendoza’s richness”. 70 year old vineyard. 100% Malbec. Handpicked. 14 months in oak. Deep violet colour, with aromas of ripe cherries and plums. Additionally, it is spiced with notes of blackberries and mocha. Solid but elegant structure and balanced acidity. Mouth-filling, powerful yet subtle, with excellent typicity.

All six wines are available in O’DonovanOff Licences.  The first four at each at €12.99, the Cabernet is €17.99 while the DOC Malbec comes in at €19.99.

The Food

Well, if the wines from Argentina were in great form, so too were the crew at Club Brasserie. And we benefitted from some rally top notch dishes. The highlight was perhaps the Steak with the garlic and parsley sauce that always accompanies grilled steak in Argentina. Known as Chimichurri, you don’t see it very often in Irish restaurants but it was a terrific sauce and would be quite a change to the usual sauces here. Also thought the opening salad was superb.

Starter: Pancetta, Crozier Blue cheese, toasted walnuts and roasted pear salad (with a honey and mustard dressing.

Soup: Wild Mushroom Soup.

Mains: Chargrilled West Cork Steak with a chimichurri sauce with roasted tomatoes, Portobello Mushrooms and rustic potatoes.

Or

Pan-fried Cod with Chorizo, white bean puree and caramelised fennel and chorizo.

Dessert: Mixed Sweet plate (Chocolate roulade, iced meringue gateau, cooks and cream cheesecake).

Cheese: Horgan’s Mature Cheddar with a spiced red pepper and tomato relish.