Norton celebrates 10 years in wine with latest Sauv Blanc. Plus Matson's July Offers

Wine press releases 

SuperValu, Matson's, 

Ten Years Of A Good Tipple With Graham Norton

Plus Matson's July Offers

SuperValu Wine Expert Kevin O’Callaghan and TV Personality Graham Norton

 

 

Graham Norton and Invivo are celebrating ten years of a partnership that has produced an award-winning wine and spirits range.

 

With more than 15 million bottles of Graham Norton wine sold over the past ten years and 153 glasses of Graham Norton wines enjoyed every minute around the world (that’s nearly three glasses every second), the renowned wine and spirits brand is a true Irish-Kiwi success story.

 

The most awarded celebrity wine brand globally in recent years with more than 250 accolades, the GN wine range has earned its place with shoppers as a great-tasting, value-for-money wine selection and continues to enjoy phenomenal global commercial success.

 

The partnership between Graham and Invivo began in 2011, following a cheeky phone call from Invivo Cofounders Tim Lightbourne and Rob Cameron, that led to Invivo wines being enjoyed on the set of Graham’s namesake TV show. Soon after in 2014, Invivo and Graham created their first Sauvignon Blanc together, which was an initial run of just 12,000 bottles.

 

Graham Norton’s Sauvignon Blanc is one of the fastest-growing Sauvignon Blancs in Ireland (by 50%, IWSR Drinks Report 2022) and this year marks its 10^th anniversary.  Each year, Graham and the team from Invivo meet to ensure the new blend meets Graham Norton’s high taste standards and continues to excite the consumer.

 

This year, Graham and the Invivo team along with SuperValu’s wine expert Kevin O’Callaghan travelled to Arundel’s By The Pier in the village of Ahakista, near Graham’s West Cork home town to taste and select the new 2023 blend of GN Sauvignon Blanc from New Zealand.

 

Commenting on the blend, Graham Norton said ““It’s great to be celebrating ten years of Graham Norton wines. I never imagined that the conversation between myself and the Invivo guys – Tim and Rob – in 2011 would lead to such a successful range of wines, with lots of fun and wine tasting along the way. I’m delighted to be so involved and to get an opportunity to taste and select the new blends each year. I’m fussy about my wines so it’s important for me to ensure the consumer is getting what I would like to drink myself”.

 

Invivo’s Rob Cameron said, “This is not just a name on a label, Graham takes a very hands-on approach to the wines, he’s part of the process from start to finish which I think is truly reflected in the quality.”

 

Invited guest to the blending, SuperValu’s Wine Expert, Kevin O’Callaghan commented “Ten years ago, we launched the Graham Norton Sauvignon Blanc in SuperValu stores nationwide. It’s now a go-to wine for many of our shoppers which is a real endorsement of the care both Graham and Invivo put into the choice of blends each year and the passion and innovation they put into the range. Having helped to choose the 2023 blend, I think this will be a real winner and one that will be included in the shoppers selection for any occasion.”

Matson's Summer Specials!

Just one of the many reductions this month in Matson's Stores in Bandon, Grange and Youghal. Check instore!

 

Check out this organic Verdicchio. Incredible quality. Italy's best-buy wine of all time?

Check out this Verdicchio. Organic. Incredible quality. Italy's best-buy wine of all time?

Colle Stefano Verdicchio Di Matelica (DOC), 12.5% ABV 

RRP: €19.25. Stockists: Le Caveau, 64 Wine, Greenman Wines, Bradleys Cork

‘Italy's best-buy of all time? Unbelievable quality for the price.”

That is a summation of this wine by Decanter.

Verdicchio may not immediately spring to mind when thinking of white wine grapes but it has a long history in Italy. According to legend, the invading Visigoths, on their way to sack Rome at the start of the 5th century, drank barrels of it to enhance their courage. 

There are two areas in the Marche* (central-eastern Italy) that are well known for their Verdicchio wines, the Jesi and the smaller more inland Matelica. The wines of coastal Jesi are the better known, more popular. But I’ve a grá for the Matelica version and it continues with this one!

Matelica is an inland area, higher and cooler, well in from the coast of the Adriatic. Importers Le Caveau say you could eat off the floor of the winery “and hygiene is very important when making this kind of white wine.... We love it this for its racy, stony and revitalising mouthfeel”. Sounds like a Sauvignon Blanc to me and indeed Le Caveau recommend using it like a Marlborough SB.

The colour of this organic wine is quite a light straw. Aromas are herby, grassy, and minerally, reminiscent indeed of Sauvignon Blanc. With its herbal tang, it is lively and refreshing on the palate, lime zesty with the tartness of green apples and quince. And, like many Italian wines, the crisp acidity means it is superb with food (seafood ready is a term I've heard used in connection with Verdicchio from this area). 

Very Highly Recommended.

And it's not just me and importers Le Caveau that are impressed. In 2013, the Decanter Italy supplement raved about it: “Italy's best-buy of all time? Unbelievable quality for the price.” 

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Check my growing list of top wines for 2023

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Check out my Good Value Wine List here

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Grapes & Wines (2015), on Verdicchio, noted an "improvement in recent years", an improvement that brings better balance and structure. "It is typically Italian in that it relies on subtlety and texture rather than flamboyance...". They too are Matelica fans "whose wines are richer, rounder, more succulent yet still dry."

Eric Asimov, the famed NY Times wine writer, was very taken with the Colle Stefano. Writing of the 2020 vintage, he noted its “energy and electrifying acidity”, how it offered “plenty of texture and flavour”, and that “it made a lasting impression.”

Just wonder how well those comments went down in nearby Jesi!

Colle Stefano is located in near the mountain town of Castelraimondo on the border with Umbria. It is a family affair that has been making wine from organic grapes since 1995. Fabio Marchionni is in charge and he is strict in his application of organic techniques.

* How to pronounce Marche, via You Tube, here. 

Young People Learning The Baltimore Waves. With a rope! Making the best of what we have on our doorstep.

Young People Learning The Baltimore Waves. With a rope! 

Making the best of what we have on our doorstep.

The boys back on the Baltimore waters

Lively in Lekeitio (2012), a little village on the Basque coast between Bilbao and Donostia.

Back in the summer of 2012, I spent a few hours in the beautiful coastal town of Lekeitio (7,500). It is on the Basque coast in Spain, between Bilbao and Donostia (San Sebastian). It has a lovely harbour and a beach alongside, with an island, San Nicolas, that may be walked to when the tide is out. 

We were "entertained" here for a while by a group of children being taught how to handle canoes in the harbour. They had two adults in charge and showed great confidence on and in the water as they went through their exercises. On that trip, we saw quite a lot of watersports training on both sides of the border, to an extent not then seen in Ireland.

Two ferries leave Baltimore at the same time, the red one for Sherkin, the other making the longer trip to Oileán Chléire.

While in the Basque country and musing about Ireland being behind in imparting the skills of water sports to our children, I was aware that Baltimore in West Cork was doing its part. And delighted to see the current crop of energetic youngers in action in the harbour in late June with quite a lot of instructors at hand. You may read all about the Baltimore Sailing Club's programme and courses here.

And they had their hands full. Kids will be kids and it took quite a while to set up the exercise and the lead instructor must have been quite hoarse by the end of it. Eventually, they got the four boats of trainees (four per boat) lined up in a row, each boat attached to the one in front by rope with the rope secured to the adults' boat.

And off they went, out of the comparative safety of the harbour and into the sea between the little town and Sherkin island with Schull's Mount Gabriel away to the right. As they stretched out in a line, at least one other boatload of instructors kept watch on the left.

All in a row! The instructors' patience is rewarded.

See also on this trip:

Light Lunch at Mary Ann's in Castletownsend

One Day in West Cork

Mizen Head Fascinates, even on a grey and windy day.

Reen Pier Magic. Day and Night.

Baltimore Young People Learning The Waves.

Dining Well In Celtic Ross. Summer of '23.

Lekeitio 2012

The Boatyard in Cobh Re-Launches this Weekend with Five New Stalls

 “Onwards and Upwards”

The Boatyard in Cobh Re-Launches with Five New Stalls 

Vinicius Almeid, manager of Harbour Burger - one of the new containers
 at The Boatyard Cobh 

 

Following a rollercoaster first year of trading, The Boatyard container market in Cobh is set to relaunch this weekend, showcasing five brand new businesses. 

The Boatyard, owned and managed by Cobh resident Rob Coughlan, now includes eight independent businesses offering six food outlets, a beauty salon chair rental business and a tattoo parlour.

In addition to its original containers, ROAST Coffee, Hook’d Fish and Chips and Hansum Rotisserie chicken, the five new containers at The Boatyard include: 

• Harbour Burger - A brand new burger container, created by top Cork chef’s Vinicius Almeid and Rob Coughlan. Juicy beef patties made with the highest quality beef sourced from Tom Durcan Meats, topped with a variety of tasty ingredients. 

• Milis - Bringing a sweet touch to the market, Milis, the Irish word for sweet, does not disappoint. Sarah O’ Driscoil brings crumble pots to The Boatyard along with the highest quality local ice cream and sweets

• Roberto’s Pizza - Rob Coughlan and Sarah O’ Driscoil are bringing a little piece of Italy to The Boatyard with their pizza napoletana made with the freshest local ingredients that makes for the best pizza in Cobh. 

• Samisa Beauty - Is Rob Coughlan’s new creation for Nail Technicians and Eyelash Specialists to come rent out a salon chair and provide customers with beauty services while overlooking the water.

• The Black Poppy Tattoo Parlour-  Jake and Barbra Stahlecker have created a stunning tattoo parlor at The Boatyard with a unique waterside location. This is the pair's second location in Cork.

To celebrate the summer relaunch, The Boatyard is hosting an event this weekend from Friday 14th to Sunday 16th of July, with special promotions, music and face painting and children's games from 12pm to 8pm each day. 

Ahead of the event, Rob Coughlan, Owner and Director of The Boatyard stated, “We can’t wait to welcome everyone to The Boatyard this weekend for the summer relaunch. It is our first full summer and we are looking forward to it. It has taken months of careful planning, building and renovating the new containers. Thanks so much to everyone involved, we are finally ready and can't wait to see everyone.”

Rob continued, “Our first year in business has been a rollercoaster and we are now looking forward to moving onwards and upwards with the addition of our five new containers. The Boatyard brings something fresh to Cobh, where friends and family can relax, socialize and enjoy some top quality food in an ideal waterside location. We have listened to our customers' feedback and are delighted to be offering three new food options as well as our exciting new concept beauty and tattoo containers.”

Rob regularly keeps his followers up to date on Tiktok and Instagram about the costs of running the businesses, to setting them up as well as breaking down the costs on things like cups of coffee.

To find out more about The Boatyard and the range of food outlets available, visit their social media pages @theboatyardcobh on TikTok and Instagram. 

press release

A Family Affair at Elbow Lane as Sharpe Brothers Take the Helm

News from Elbow Lane 

A Family Affair at Elbow Lane as Sharpe Brothers Take the Helm

Ronan (left) and Harrison

Brothers Ronan and Harrison Sharpe have been appointed to the two top roles at Elbow Lane, Cork’s iconic Smokehouse and Brewery as it moves to celebrate its 10th anniversary next year. Ronan (age 28) who is now the new general manager joins his older brother Harrison Sharpe (age 30), currently the head chef of Elbow Lane to lead one of the city’s best-loved eateries into its next decade.

The brothers have long dreamt of working together and this came to fruition at Elbow Lane; a restaurant famous for fostering young talent and for having an enviable staff training and mentoring programme. Chef Aishling Moore started out in the kitchen at Elbow Lane before leaving to set up Goldie. 

Located on Oliver Plunkett Street, Elbow Lane, best known for its open-fire cooking and succulent meat dishes,  is part of the progressive Market Lane Restaurant Group which also includes Market Lane, Goldie, ORSO and Blackrock Castle restaurants. 

"We are both delighted to be given the opportunity and responsibility to head up at this very special restaurant,” says Harrison. “We bring very different skills and strengths to the business which actually makes it better as a whole. Working with a sibling means that your patience is never-ending. You both share the same goals and want the business to succeed. Being able to trust each other implicitly makes running a business so much easier."

Ronan adds “Harrison is the best chef I know, and I am enormously proud to be working alongside him.  We can be totally honest with each other in a way that only siblings can, and I know he will always have my back and vice versa. “

The brothers are very clear about their vision for the business.  “We want to build on the restaurant’s great reputation and to continue to provide a unique experience that leaves a lasting impression on both new and repeat customers,” says Ronan.

“We have amazing colleagues working with us at Elbow Lane and we want to continue providing them with all the opportunities they need to excel.   We have just started an in-house graduate programme where staff can study as they work to achieve real, transferrable skills while being paid a salary. This way the team can help ensure that all elements of the restaurant meet, anticipate, and exceed the changing needs of our diners.

The Sharpe brothers come from a family steeped in the business of food, farming, and hospitality. Brady Quality Meats was set up by the family and mum, Mary, is a third-generation publican at the famous Brady’s Bar in Waterford as well as the producer of ‘Irish Gourmet Butter’.  The boys grew up helping in these businesses from an early age. Later, Harrison did his degree in culinary arts and Ronan in hospitality management; both studying at the Waterford Institute of Technology. They loved the fast-paced culinary scene in Cork and gradually moved to the city when the right opportunities arose.

Other developments include the creation of a fermentation room where Harrison can develop more of the by-products of the Brewery to enhance his dishes. This includes not only vinegar, mead, kombucha and malt expressions, but also ingredients like miso and soy. As with all of the Market Lane group of restaurants, sustainability is at the heart of the operation at Elbow Lane and while the restaurant is best known for its delicious steaks and low and slow-cooked ribs and pork cuts, Sharpe has developed strong relationships with local growers, and vegetables are increasingly taking more of the limelight on his plates.

One day in West Cork. Rosscarbery, Glandore, Union Hall, Reen Pier, Castletownsend, Baltimore, Celtic Ross, Lough Hyne, Cliff Walk, Clonakilty

 One day in West Cork 

Warren Strand, Rosscarbery

Our itinerary for this day in West Cork started at our base, the lovely Celtic Ross Hotel in Rosscarbery. Glandore, Union Hall, Reen Pier, Castletownsend, Baltimore,  Lough Hyne,  Cliff Walk, and Clonakilty were all visited before we got back to our hotel in the evening.

Took the side road (from Rosscarbery) to Glandore and enjoyed the views of the waters between it and Union Hall and made a stop or two. From Union Hall, we headed for Reen Pier and enjoyed a longer break here.

Warren Strand, from the cliff walk.

After Reen, we made our way to nearby Castletownsend. Included a visit to the old church in our walkaround and then a lovely lunch at Mary's Anns (link below). On then to Baltimore as the sun continued to shine even if the wind was brisk. Spent quite a while watching young boys and girls being trained on boats in the harbour and just outside of it (link at end of this post).

Looking out at Galley Head lighthouse from Warren Strand.

Lough Hyne was our next stop. Quite a few people here, relaxing, picnicking and swimming in the clear waters. No stop in Skibbereen (next time!) as we headed back to the Warren Strand in Rosscarbery and took that short steep-ish cliff walk with its views over the sunny strand and the Galley Head lighthouse in the distance.

The Celtic Ross Hotel, from the cliff walk

I

Into Clonakilty then looking for a bite to eat. But quite a few places on our mental shortlist were closed (in some we were too late for daytime opening eg Scannells, others weren't open on Wednesdays). But there was a good crowd in the Courtyard Bar, both inside and out. The atmosphere, lots of craic and laughs, was inviting, a counter full of lively conversationalists having a drink and, in the room itself and outside, quite a few were dining. Here, I found a tasty curry that certainly did the job. 

Glandore sailing

Then it was time to head back to Rosscarbery and a walk around the village. Good to see life returning to the idle Pilgrims with Jacks busy preparing for their opening (that followed a few days later). Market House was open, while across the road O'Callaghan Walsh opens on Fridays and Saturdays only and a trusted source told me that the food is as good as ever.

Glandore

Lough Hyne

Curry in Courtyard Bar, Clonakilty

Bounce all you like in the sheltered corner by the Celtic Ross.
Often a very lively spot but this was taken a bit too early in the morning!

Castletownsend. Church & Castle

The Lövön, tied up at Baltimore

Baltimore in the afternoon sun

Clear waters of Lough Hyne

O'Callaghan Walsh, weekend restaurant in Rosscarbery

Market House restaurant in Rosscarbery

West Cork patriots remembered in Rosscarbery

Top athlete remembered in Rosscarbery. O'Mahony's exploits would earn a
West Cork Sports Award these days!

Baltimore basking in the afternoon sun

See also on this trip:

Light Lunch at Mary Ann's in Castletownsend

One Day in West Cork

Mizen Head Fascinates, even on a grey and windy day.

Baltimore Young People Learning The Waves.

Dining Well In Celtic Ross. Summer of '23.

and previously

Reen Pier Magic. Day and Night.

John Torode’s Ireland visits Kinsale. See it on RTE2 this Friday

John Torode’s Ireland visits Kinsale 

See it on RTE2 this Friday

Meeran, Head Chef at Kinsale's Rare, and John (right)

John Torode's Ireland, a TV show which documents the Masterchef star, restaurateur, and cookbook author’s culinary journey around Ireland, lands in Kinsale this Friday on RTÉ 2. 

Featuring a number of Kinsale food and hospitality businesses John gets an insight into some of Kinsale’s favourite food heroes including a trip to Fishy Fishy, Kokos, Rare Restaurant, Kinsale Mead and Sams Bar. 

During his visit to Rare Restaurant, he chatted with Head Chef Meeran Manzoor and General Manager Ciaran Fitzgerald about what makes Rare unique. 

John also sampled one of the signature dishes at Rare and learned about the local produce in Ireland’s ‘Silicon Valley’ of food produce, West Cork. 

Meeran said “It was such an honour and pleasure cooking for John. He has a genuine interest and curiosity about the locality. We were very proud to show him what we do in Rare.”

 The show will be aired on Friday 14th at 8:30 pm on RTÉ 2.

Keep up to date with the latest news by following Rare Kinsale on social at @rarekinsale