Monday, December 5, 2016

Beer FAQ. All that’s left to know about beer.

Beer FAQ
All that’s left to know about beer.
Brewer Cormac hard at it in Dungarvan Brewery
Beer FAQ, by Jeff Cioletti, packs a lot into its 400 pages. It claims to be a no-nonsense guide to the world of beer, answering many burning questions about the diverse array of styles, ingredients, and international brewing and drinking and the traditions that drive the world’s most celebrated beverage.

And it certainly does that. Just be aware that this is an American publication so you’ll see the odd geographical faux pas, like placing the University of Sunderland in Scotland. Generally though the contribution of the old world, especially England, Belgium, Germany (he suggests that Munich is not the “beeriest city” in Germany, giving that accolade to Bamberg) and the old Czechoslovakia is handsomely acknowledged before the big statement (pretty well backed up) in which the origin of the latest wave of craft brewing is claimed for the USA.
Beer selection at recent festival in Cork's Franciscan Well

And since the US is our next parish, we do have an interest there as residents, relations, visitors, drinkers and importers. Many of the US beers - Sierra Nevada and Brooklyn Brewery - have long been favourites here.

In a chapter titled The Birth of Beer, Jeff says that beer, “for both the Romans and the Greeks, was the beverage of barbarians”. Long after the fall of the wine-drinking Roman Empire, beer “was considered an underclass drink”.

Later on, the monasteries took a hand and started to brew beer, “a central form of sustenance when you couldn't trust the water”.  Later, science and the industrial revolution would play major roles in spreading beer globally.

He delves into the history and the different types of hops, concentrating on a few including Cascade, Hallertau, Simcoe and Sorachi Ace. You can learn too about malt and yeast. And the various styles of beer.

Beer in the New World is covered in great detail, even recalling some old advertisements, many of them openly sexist. Remember “Mabel. Black Label” and the subservient doting wife. Some detailed insight too into the renaissance of American beer that was led by the craft revolution. In 1873, the number of US breweries reached 4,131. In 1941, it was down to just 857 and stayed around that mark until 1995. Now there are close to five thousand!


The breweries that were prominent in the rise of craft are detailed. Anchor Beer, Boston Brewing and Brooklyn are included. By the way, did you know that Brooklyn have partnered Carlsberg in two breweries, one in Sweden, one in Norway.

And Jeff poses the question: “but what exactly defines ‘craft beer’? That answer is a little complicated”. He gives it a few pages, pointing out that micro-breweries, by their very nature start out small and some then get large. Can a large brewery be a craft brewery? 

The author looks to his colleague John Holl who has written an editorial in the March edition of the All about Beer magazine with the title: “Craft Beer is Dead. Long Live Craft Beer!” Holl went on to write that the simple five letter word “has caused so much ‘confusion, blind passion, and confrontation’”.
Black's of Kinsale, one of the first Irish craft brewers to can.

“Most people silently agree with me,” Holl reveals. “It’s a word that’s been fraught with all kinds of baggage. It’ll continue to change. Most brewers simply are thinking of making beer of exceptional taste and quality.” 

Cioletti claims that beer is a better match with cheese than wine. “..cheese’s fat content coats the palate and beer’s carbonation scrubs the palate clean, preparing it for the next course.” In fairness he also acknowledges that sparkling wines can do the same.
Garrett Oliver at Ballymaloe LitFest

Pizza, pasta, burgers and Barbecue have been the traditional invitation to open the beer. But go that bit further, Cioletti suggests. Try a delicate beer, a Belgian wit for instance, with sushi.

And then he moves on to fish in general, including crustaceans - “stouts are a winning match with oysters”, “spicier options with crab”. Porters and stouts are “quite comfortable” with stews. “..now, if we’re talking..beef Carbonnade, which usually has a wine base, consider something on the sour side..” If you’re on a wild game stew, “the strong flavours should harmonize with something on the wilder side: perhaps a saison with brett.”
Peter Curtin in his tiny brewery over the Roadside Tavern in Clare

There are chapters on pubs in the US and around the world (just one in Ireland, Dublin’s Against the Grain, gets a mention), on beer in films and TV (think Jaws, Cheers), on containers including cans (started in 1935!), on beer cocktails, and a nod (a small one) to Kindred Spirits eg cider, mead and spirits.

Quite a tome if not quite the encyclopaedia, packed with info and insights from leading figures over the decades, something here both for the beer beginner and the expert. 
Jack Lynch in Cork's Cotton Ball brewery, under the pub of the same name

Beer FAQ is “the ultimate primer for getting better acquainted with the world’s favorite adult beverage” and is published by Backbeat Books. Available at Amazon for £17.95.


The New Republic in Ballincollig. Plush, Spacious Restaurant.

New Republic in Ballincollig
Plush, Spacious Restaurant


The Republic Bar & Grill, the newly opened upstairs restaurant in Ballincollig’s East End, is plush and comfortable and the food too is of a high standard. Owners John and Darina Gately have also opened a bar downstairs and that is called JD’s.


Visited the Republic last week and was immediately struck by the decor, the comfortable and spacious split-level areas with a small bar in the middle, the views over the main street, the many paintings and the friendly welcome.

Later, my focus would switch to the food and the service and both turned out to be faultless. The grill is emphasised of course so plenty steaks, burgers too. But there is much more in this impressive place. Lots of tables for two but it is also designed to be family friendly both in terms of seating and food - there is an extensive kids menu.

There are no specials here but the menu is quite large. Amazingly, for the third restaurant in a row, we availed of a blue cheese and pear salad but this time a warm one - a very good one too: Warm Pear & Cashel Blue Cheese Salad, withToasted Walnuts (7.95). 
Wings

My own choice was the JD Gately’s Famous Spicy Chicken Wings (7.95), with Blue Cheese and Celery sticks. This was a trademark success in a previous Gately restaurant and is as good as ever.

When it came to the mains, I decided to try something from the grill. I picked Wagyu Beef Burger (15.95) with crispy onion stack, french fries and peppercorn sauce. The meat is from Macroom and you have a choice of sauces. It is served on a Brioche bun and is very tasty indeed.
Chicken

Sounds of approval too from the other side of the table as CL tucked into her Oven Roast Supreme Of Chicken (14.95), with Creamy Mushroom & White Wine Sauce, another well presented dish, well cooked with excellent texture and flavour.

Desserts are tempting enough and very hard to resist when the choice comes to your table on a trolley! Our share was the Velvet Cake with vanilla pod cream infused with strawberry. Quite a decadent finish in the new Republic.
Burger

The total, excluding tip, came to €60.80 for two starters, two main courses and one dessert plus a glass of Jameson Crested. 

A day or two later, I found the bill in my pocket and saw the whiskey cost €7.50. I got the same for €5.00 in Ballina (Grand National Hotel) in October and for €5.65 in Killarney (Celtic Whiskey Bar) in November. Overall though, we were well pleased with the food, the service and the splendid new room. A fine new place to go in Ballincollig.
Dessert

  • By the way, you can study the menus (including Sunday lunch) here before you visit.

Republic Bar & Grill
Main Street
Ballincollig
Co. Cork
tel: 021 4873252
Open: from 5.00pm Tues to Sat; 1.00-6.00pm Sun.

Saturday, December 3, 2016

Amuse Bouche

On visits to Moscow, Helmut (Kohl) invariably looked me up at the Gorbachev Foundation. In 2002, in our small dining room there, we arranged an intimate supper with just him, his assistant, myself, my daughter Irina, and a member of the Foundation staff. He cheerfully drank two or three glasses of vodka, followed by beer. Kohl was very proud of his role in the creation of the Euro, and signed a 20-Euro banknote, added the date, 1 January 2002, and gave me it as a souvenir.


from The New Russia by Mikhail Gorbachev 2016. Very Highly Recommended

Thursday, December 1, 2016

Club Brasserie. Out of the ordinary

Club Brasserie. Out of the ordinary
The Club Brasserie must be the most stylish dining room in Cork. Mirrors, chandeliers, flowers, the lighting and more, all brought to a perfect harmony by co-owner and front of house Beth Haughton.  All is in perfect balance then and much the same could be said about the cooking of Harold Lynch. 

Harold and Beth were well experienced together before they opened the Lapps Quay venue in 2007 and the fact that they are still going strong, when the neighbouring Oysters and Boardwalk have closed, speaks volumes for their offering.

And the offering? They are both chefs and known for their commitment to quality ingredients, sourced locally where possible – and for cooking unfussy food with style. Our menus offer a zesty take on a range of modern classics and many dishes are well-suited to appearing under various guises at different times of day.

Outside view

We called in for dinner last weekend after visiting a wine fair in the adjoining Clarion. The welcome was warm as always and the service was very friendly indeed and on the ball too. The regular menu is supplemented by a strong list of specials and we were soon going through the options. They have an excellent wine list too but, after close to three hours at the fair, we had to “be good”.

CL started with a Warm salad of roasted pear, crispy pancetta and Cashel Blue cheese (€10.00). Perfection, a terrific combination, enhanced hugely by the pear and the pancetta.
The bar

There were four starters on the Specials and my pick was the Chargrilled spicy chicken salad, toasted almonds, roasted harissa oil, lambs lettuce, avocado and mint dressing (10.00). Another gem, with the oil and dressing lifting it well out of the ordinary.

CL likes the duck here and so it was no surprise when she choose the Crispy Duck Confit, with creamy flageolet beans, green beens and a wine sauce (19.00). Another perfect little creation from the Brasserie kitchen.

I went off piste a little with Baked Risotto, wild and fresh mushrooms, spinach, Toonsbridge Mozzarella and Parmesan cheese. This is a regular on the menu and a high-scoring one at that. Delicious.

Two happy customers at that point. No thought of dessert but, after the gentlest of persuasion, we surrendered and shared Ice-cream with rum and chocolate chips (70%). Not declared on the specials but it was rather special. Chocolate and rum = yum!
Dessert. My pic, others by Club Brasserie



Club Brasserie
City Quarter, Lapps Quay, Cork.
(021) 427 3987
Email: beth.theclubbrasserie@hotmail.com
Facebook: The Club Brasserie

Twitter: @clubbrasserie

Stonewell Cider Cheers! Win yourself a hamper.

Stonewell Cider Cheers!
Win yourself a hamper.

Stonewell Irish Craft Cider have enjoyed  “an astonishing year” and are spreading the cheer on Social Media. 

In 2016, the Nohoval (Cork) cidery were crowned the Supreme Champion at the National Irish Food Awards (Blas na hEireann) and also won accolades at international events. “None of which would have been possible without the support and encouragement from you, our customers."

So, for Christmas, they are running a competition on all their social media. It starts today 1st December and the winner will be announced on 15th December. The prize is a Stonewell Christmas hamper containing a selection of Stonewell Cider products along with produce from local businesses such as Hassett's Bakery and Carrigaline Farmhouse Cheese.

It is easy to enter. Simply ‘like’ the Stonewell Facebook page and post a photograph of a Stonewell Cider (drinking, cooking, wrapping presents etc) using #stonewellchristmas on Facebook, Instagram or Twitter. Good luck!

And, speaking of cooking, watch out for the Cinnamon Apple Cake video which will be up on the 5th December.

Twitter: @stonewellcider
Facebook: /Stonewellcider



Whiskey and Sherry. Patience and Time

Whiskey and Sherry
Patience and Time
Time, patience

These are two of the best drinks. Two of the best birthday presents also, one I gave myself, the other from a good friend of mine. There is a strong relationship between the distillery in Midleton where the John’s Lane is produced and Jerez area in Spain where the Neo comes from.

Powers John’s Lane Release, Single Pot Still Whiskey

I’ve been enjoying this rather special whiskey recently. Started with a glass (€9.00) in the Grand National Hotel in Ballina. Next up, it was part of a tasting trio in the Midleton distillery. I loved it there and had another glass (7.50) in the Celtic Whiskey Bar & Larder in Killarney. The affair was fully cemented when I treated myself to a birthday bottle at Bradley’s (69.00).


Let’s start with the bare bones. This is a Single Pot Still whiskey. The ABV is 46% and it has been produced at the distillery in Midleton where it has been matured for not less than 12 years in first fill Bourbon casks.

What first attracted me, still does, are the outstanding flavours. It is nicely spiced from the still. Raised in US (mainly) and Spanish casks, there is vanilla on the nose, also a light apricot.

Twelve years (at least) of maturation is rewarded with outstanding flavour and complexity, vanilla, chocolate, caramel, spices, all there together to a long long finish. It is 46% so the advice is to add a few drops of water. Nothing else is needed to get the best from this Very Highly Recommended beauty.

* When you buy a bottle, you’ll also get Alfred Barnard’s detailed account of John Lane’s Distillery in the Dublin of 1886. Wonder what’s his Twitter handle?

Gonzalez Byass Noe Old Pedro Ximenez Sherry, 15.5%, RRP €39.50 (on offer at €31.60 here at Wines of the World).

If you like sweet wines, as I do, then this sherry, aged 30 years, is irresistible.

The Pedro Ximenez, and this is one hundred per cent PX, is a usual grape for sweet sherry. Here, the PX has been enriched by the age old “soleo” sun-drying method, then matured in oak for thirty years.

And the result is incredible, one of the best wines you’ll ever come across. The colour is a deep ebony. The warm aromas are rich with sweet succulent raisins, figs, spices too. 

It is complex and intense on the palate, rich and dense, very sweet, smooth, luscious and silky, concentration is very high yet it is fresh and clean. And the finish, with notes of coffee, caramel, toffee, and liquorice, goes on and on.

It is the perfect dessert wine, even on its own. But you’ll find it excels over vanilla ice-cream or with dark chocolate. The advice is to serve it slightly chilled or indeed at room temperature. 

You’ll long remember the superb fragrance and intense bouquet acquired in the silence and shade of the cellars. Very Highly Recommended.

* Noe has been ranked in the Top 100 wines in the US and is distributed by Barry & Fitzwilliam.


Tuesday, November 29, 2016

Christmas Prezzies, from three euro to 3.5k euro!

Christmas Prezzies
from three euro to 3.5k euro!
First aid from Wines Direct!

Wine App.
Want to know a little bit more about wine? In a hurry? Then download Grape Personalities - a guide to grape varietals and the wines they make. The APP retails for €3.99 in both iOS and Android and is available at http://grape-personalities.appstor.io

Christmas Day Survival Kit 
Wines Direct make Christmas Day easier for you with their Survival Kit. Along with two classic French whites and two classic French reds, you’ll get a bottle of sparkling wine (Cremant de Loire by Alain Marcadet) and, for afterwards, a bottle of Port (Quinta do Crasto LBV 2011). It is available online at Wines Direct and the six bottles will cost you €115.00 (over 30 euro off and free delivery).


Eight Degrees Festival Beers
You can never mention wine within 25 miles of Mitchelstown without Caroline Hennessy shouting beer! She tells me Eight Degrees have some very special ones to offer. “The Three Dukes of Burgundy is our 2016 Barrel Aged Project. From that series, The Fearless Farmhouse Ale and The Bold Imperial Stout were just released last week. In January, we will be releasing The Good Barleywine.” 

All of these limited edition beers are bottled into 750ml amber champagne-style bottles and are available either individually or in 2 x 750ml bottle gift packs (RRP €19.95). 

Fearless Farmhouse Ale is your perfect Christmas table beer. It won’t shout too loudly over the turkey, will happily hang out with ham and doesn’t balk in the face of any cranberry relish-type shenanigans.
RRP €7.95

Save The Bold Imperial Stout for the end of a meal and pair it with something sweet like Christmas pudding, a rich cranberry cheesecake or some quality vanilla ice cream. RRP €10.95

The Whiskeys of Ireland

Want to read up on your whiskey? Then get Peter Mulryan’s Whiskeys of IrelandThe very experienced Peter (the man behind the Blackwater Distillery in Waterford) knows his whiskey as well as his gin and the book charts the history and the current state of Irish whiskey. A very intertesting read indeed. The Whiskeys of Ireland is published by the O’Brien Press and is widely available. I spotted it in Bradley’s, North Main Street, Cork  selling for €19.95.

Teeling’s Top Drops
While you’re reading, why not sip from either The Teeling 24 or 33 Year Old Single Malt, available  initially in the Teeling Whiskey Distillery, Celtic Whiskey Shop and Dublin Airport in Ireland and retailing for €300 per 70cl for the 24 Year Old and €3,500 per 70cl for the 33 Year Old. 

Too expensive? Well you can get a perfectly good bottle of Jameson for thirty euro or less! Another favourite around here at the moment is Writer’s Tears, also in Bradley’s at €45.99.

Tipperary Crystal

Have you a wine lover in your life? But don’t know which wine to buy for him or her. Why not make a present of some suitable glasses instead. Tipperary Crystal have just produced a new range for white and red wine, for bubbles, and also for whiskey and brandy. Prices are mainly twenty euro for a gift box containing a pair of the glasses. All the details here.  

The Oxford Companion to Cheese
Wine and cheese go together of course and so too do beer and cheese. You can get all the best pairings and so much more in this massive just published (December 1st) book on cheese. Lots of Irish interest too with Cashel Blue, County Cork and pioneer cheesemaker Veronica Steele covered in this landmark encyclopaedia, the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. See more here.  Published by the Oxford University Press, the impressive volume costs forty pounds sterling.


Bertha’s Revenge Gin

The producers are so happy with the complexity and smoothness of this milk based gin that they really enjoy sipping it with a “splash of water”. But they add “she works very well with a good quality tonic”. And she performs well also in a martini. Bertha, shaken with ice and a suggestion of vermouth, poured into a chilled glass with a simple zest garnish delivers “a gloriously smooth and precise cocktail experience”. Try it for yourself - stockists here - about 50 euro per bottle.


O’Donovan’s 14th Cork Wine and Craft Beer Fair. Some Superb Spirits too.

O’Donovan’s 14th Cork Wine and Craft Beer Fair
Some Superb Spirits too
Mary Pawle

I must say I really enjoyed the variety around the room at the 14th Cork Wine Fair, mounted by O'Donovan Off Licences, in the Clarion last weekend. There were more than a few excellent wines, as you might expect. No shortage of good craft beer and some delightful Irish spirits. Not to mention the local food stalls.

Traffic problems delayed some exhibitors and pundits but Mary Pawle, all the way from Kenmare, was one of the first to set up and my first visit. And her first offering was the biodynamic Dominio e Punctum Viognier 2015. Well balanced, great acidity and she suggests trying it with Asian Cuisine. Should have had toddled over to the Green Saffron stall!

Grüner Veltliner is a favourite of mine and Mary has a good one in the Diwald Grossriedenthaler 2015, dry and rich, with great length.

Time then to touch base with Padraig from Carrigaline Cheese, one of the Cork cheesemakers featured in the Oxford University Press Companion to Cheese, due to be published this Thursday. 

Avril of Rosscarberry Recipes had her problems with the traffic but she arrived with lots of samples, including a new one by son Maurice who has been working on an unsmoked Angus Biltong, a delicious product with lovely texture and flavour. Early days yet but this could be another winner from the Rosscarberry farm.
Padraig from Carrigaline Cheese

Then I got side-tracked by some spirits, including Kalak the Celtic queen of winter. If people tell you that Vodka has no character, then give them a drop of Kalak. “We are very proud of this,” said Damien on the Tindal stand. “Enjoy it in a whiskey glass with a lump of ice. It is made from a single ingredient (malted barley) in a single distillery (West Cork) and only one of six vodkas in the world to be so made and recognised.” It is being sold in all the best places - the Germans love it and is going down well in the US.

Tindal’s were also tasting the Blackwater No 5 Gin. But my eyes were on their Juniper Cask Gin. I remember seeing those small juniper casks before they were filled but had never tasted the result. Damien fixed that. As many of you know by now it is a delight, amazing aromas and flavours.
Damien (Tindal) with two top drops

There were some very enthusiastic people behind the stands. Jamie Winters of Irish Distiller was one and he treated me to a Jameson masterclass that included Blender’s Dog, Cooper’s Croze ad Distiller’s Safe. Each is made by a senior person in Midleton and each has the fingerprint on the bottles. Indeed, I’m told there’s quite keen competition between the three.

My first sip came from the Distiller’s Safe by Head Distiller Brian Nation. His aim was to show the character of the distillate. Despite the wood that follows, the pot still has the first say and it certainly does here in a light and zesty, gentle sophisticated whiskey.

Head Cooper Ger Buckley was on the darker side, revealing the flavour of the wood so skilfully crafted. Not just the flavour. There is more colour here too and a great mix of fruit, spice and oak with a long and pleasant finish.
Three of the best!

That left it up to Head Blender Billy Leighton to bring it all together, the spirit, the oak and time. And he surely got the balance spot-on. Superbly balanced, sweetness and spice. Time and patience pays off for Billy. It is rich and round, the gorgeous fruit slow to fade in the final.

Major enthusiasm too at the Vineyard stand where we got stuck into the Malbecs! It was Argentina all the way and first up was the Pascual Toso 2014, a “sincere” and satisfactory example. But that was soon eclipsed by the Reserva 2014, super ripe with lots of complexity, very very good indeed.

Next thing we knew, our man vanished and returned quickly with another Malbec, this the Luigi Bosca Signature Malbec Reserva 2012. Like all the previous Malbecs this had a lighter colour than you’d normally find in Cahors. It was smooth and silky and with a great finish. “Magic!” according to our man. Magic Malbec indeed. This had come from the Barry & Fitzwilliam display where we’d earlier been sipping beers by Bo Bristle and Mountain Man.
Pat (O'Donovan's)
pouring a sample.

He went missing again and was back in a flash with a sample of the amazing Zenato Ripasso (from the Tindal stand). I’m a Ripasso fan and have tasted quite a few but this Zenato Ripassa della Valpolicella Superiore 2012 is silky smooth, with amazing concentration and a long long finish. “Dangerously easy to drink,” said Damien when we returned to the Tindal stand. Damien is a huge fan of the wine and the man behind it.

And he had a suggestion for the Christmas dinner: the Zenato Valpolicella Superiore 2014, full of character and flavour and easily able to stand up to most the variations on the Christmas table. And we finished here with a sip of the Cotes du Rhône Les Deux Cols “Cuvée d’Alize” made by Simon Tyrrell. A blend of Grenache, Syrah and Cinsault, it was made for easy drinking and, with its rich fruit aromas and flavours, it certainly hits the mark.

And we just had to try the Beefsteak Meaty Malbec 2015 at the United Wines stand. Well we were under orders! This vibrant Malbec, spicy and juicy, rich from the oak, is ideal - you’ve guessed it - for juicy steaks. And believe it or not you can join the Beefsteak club  online!

Pat, well known to patrons of O’Donovan’s in Mayfield, is a big red wine man and he showed us two of his favourites. First up was the Famila Castano ‘Hecula’ Monastrell 2014, a Gold Star winner (under €15.00) at the Irish Wine Show. “Deliciously ripe and opulent, a steal” said the judges.

Catalan design
And I was very impressed with the next one: San Alejandro ‘Las Rocas’ Vinas Viejas 2013 from Calatayud. This won the Gold Star for reds priced under €20.00. And speaking of this old vine wine, the judges said: “..blackberry and mocha fruits with a side order of toast!”.

We finished where we started, back with Mary Pawle. We enjoyed the Stellar Running Duck Cabernet Sauvignon from South Africa and a young unoaked Rioja Osoti 2015. Osoti by the way means pigeon in Basque so maybe that’s a matching hint. And she also had a young Côtes du Rhone, the Contrefort du Delta 2014, very pleasing aromas and palate, soft and smooth, and described as “a good all rounder”.

All three were very good but my favourite of her reds was the Jean Bousquet Malbec 2015 with its intense aromas and flavours, soft and supple and with excellent length. Malbec again! Looks like it was the number one grape at the Fair, a very enjoyable few hours indeed.

Monday, November 28, 2016

A Hat Trick of Quality Reds

A Hat Trick of Quality Reds

Iniza 4 Cepas 2009, Vino de la Tierra Laujar-Alpujarra, 14%, €18.30 Le Caveau

Here’s a pleasant surprise for me, for you. Made organically by Bodega el Cortijo in the Almeria region of Spain, where summer days are hot and the nights cool, this was an unexpected beauty, an Almerian ambush of the most pleasant kind. It is a blend as you’ve probably guessed from the name and the four grapes are Tempranillo (30%), Syrah (40), Merlot (20) and Petit Verdot (10).

Colour is a dark red and the aromas are of red and darker fruits, spices too. It is full bodied, full flavoured, spice again, fine tannins, a lovely balancing acidity and long finish. An excellent wine and Very Highly Recommended. Great value too.

Quinta do Penedo Tinto 2010, DAO (DOC) Portugal, 12%, €17,25 Karwig Wines

Grown on granite soil that helps produce fresh and mineral wine, this is a good one. The blend is Touriga Nacional (70%) and the deep coloured Alfrocheiro. Foot-treading is employed before the wine is aged in used French and US oak barrels.

Deep ruby is the colour and the aromas speak of ripe dark fruits with slight spices notes there too. There is excellent acidity in this fresh well-balanced medium-bodied wine. Tannins are ripe and the finalé is soft and lingering. Highly Recommended. Possible food pairings: red meats, liver, salami and game.

Wolf Blass Yellow Label Cabernet Sauvignon (South Australia) 2014, 13.5%, widely available c. €13.00, €14.00
This wine is part of a rugby (union) linked promotional drive to mark the winery’s 50th anniversary. A message under the cap tells instantly if you’ve won a prize such as a Rugby Capital Weekend. Of course, you also get instant confirmation if you’ve lost! That was my fate and I felt the ball had fallen off the tee even before I got my kick away. Ah well, better luck next time I “chase the cap”.

The winery has long been producing very good wines under the Yellow Label, ten varieties in all, all meant to be “bright fruit-driven and full of flavours” and they certainly hit the target with this one which is Highly Recommended.


This dark red has ripe fruits (Cassis mainly) in the aromas. It is full of luscious dark fruit flavours but very well balanced. Some oak has been used in the maturation but it has been nicely judged, the effect subtle. Fine tannins and sufficient acidity to make it a good food wine - steak recommended!