Powers to all our Friends. Cork Whiskey Fest at Sober Lane

Powers to all our Friends

Cork Whiskey Fest at Sober Lane

The Powers be with you! Pic via Sober Lane

Great to meet up with the Powers Family at Sober Lane as part of the Cork Whiskey Festival. Powers Ambassador Michael Carr introduced us to Powers Gold Label, Three Swallow Release, Signature Release and John’s Lane Release, quite a stellar team from the venerable whiskey family.

Cheers

Powers first made their mark on the Dublin whiskey as the 18th century closed and soon their concentration on quality saw them become the biggest in the capital. 

Quality was always to the fore and it was because of concerns that the “brand” was being damaged that led to the founder’s grandson deciding to bottle their own, rather than have it bottled exclusively by middlemen or publicans. And this was where the gold label started; it indicated that the whiskey inside was bottled by the distillery.

That, by the way, was in 1866, about 100 years before Jameson bottled. Powers were always innovative and their release of the miniature bottle, the “Baby Powers”, was a world first.

The current Gold Label was our first sip of the night. Michael advised “when smelling, keep mouth slightly open”. Spice, sweetness and oak and the barley of course all combine to make this whiskey a real pleasure.

Partners in Powers

By the 1880s, Power were very popular. They were great record keepers too and most of the old recipes survive and that made it easy for Irish Distillers in Midleton (where Powers is now produced) to recreate the old styles. The Three Swallows is triple distilled (like all Irish whiskeys) and is a relaxed and gentler whiskey, according to Michael. It is a true pot still style, smooth and complex, the intrinsic Irish style. The Swallows, by the way, are the whiskey equivalent of the stars on a brandy bottle.

Now we were moving on up to the Signature Release. “Very delicate on the nose… very active..zesty..on the palate..you know you're drinking whiskey”. It has a higher abv of 46%, “one of the reasons for that lovely zip on the tongue…we used only 2nd and 3rd fill bourbon barrels for this.”  He emphasised that this was regarded as a grown-ups whiskey, maybe even old-fashioned “but now becoming modern again!”.

Then it was the turn of a favourite of mine, the John's Lane Release, “full bodied, spice upfront, followed by vanilla, honey and dried apricot”. John’s Lane is where the Powers Distillery was in Dublin and it was first made here by Barry Crockett in the 1970s. “This is a big whiskey, big on flavour. By the way, the 12 years refers to the youngest whiskey in the bottle.”

While the gold label is a blend, the other three are Single Pot Still Whiskey, Irish of course! Having done the talk, Michael showed he could walk the walk as he demonstrated his cocktail making skills by making an Old Fashioned. He had a one big tip. “In cocktails, don’t use your expensive whiskeys! Use the Gold Label. It has a lovely sweetness to balance the sours.”

Taking a closer look!

Then there was an exodus to the smoking area to try out the Punch Cigars along with a 12 year old Powers Gold Label. I split with the smokes back in 1994. I did of course sample the whiskey, another family gem. Like the opening Gold Label, this is a blend with a good amount of pot still content and some very old whiskeys as well. Heard that it is going off the market in the near future so best to get your hands on a bottle or two before then.

Big thanks to Powers, to Michael, and to Dee and crew at Sober Lane. Not alone did we enjoy the whiskey but they came up with trays of delicious sliders as the enjoyable evening came to a close. Here’s to the next Cork Whiskey festival!

Amuse Bouche

Muddy Waters, too, sometimes played with the travelling medicine shows that passed through Mississippi…..

Elsewhere, in the 1940s and 50s, black musicians were often only able to tour through a segregated United States on the ‘chitlin circuit’ - ‘a string of black-owned honky-tonks, night clubs, and theaters’- so-called because the venues also served up chitlins (chitterlings) and other soul food. In that pre-civil rights era, this circuit sustained the careers of performers such as James Brown, B.B. King, Ray Charles and Aretha Franklin.

From Easy Riders, Rolling Stones (on the road in America, from Delta Blues to 70s Rock) by John Scanlan (2015)

Kernel Kilkenny. Maria’s Up and Running

Kernel Kilkenny

Maria’s Up and Running

Salmon

So here you are in the kitchen with this lot in front of you: Salmon, sugar snaps, mint, new potatoes, Toonsbridge feta, butternut squash, lime dressing. What to do? Well, check with Maria Raftery, the owner-chef at Kernel, Kilkenny’s newest restaurant. She grilled the salmon and put all the other ingredients together in a magical manner to produce one of the best salmon dishes you're likely to come across.

It is one of the main dishes on the new menu at the restaurant which has taken up most of the front of the Kilkenny Inn on Vicar Street. And the dish, and others, amply illustrate that Maria has lost none of her innovative qualities that shone through over 17 years at Zuni, also in Kilkenny.

Goatsbridge trout

 Kernel Restaurant and Bar, to give it its full title, will be running hand in hand with the hotel and is providing the breakfast for the lucky patrons. Brunch and dinner is also available, even afternoon teas for both ladies and gents!

Back to our visit. While CL was finishing off the salmon and singing its praises, I was tucking into something a little less complicated: the Kernel Angus Beef Burger, smoked Gubbeen, burger sauce, pickle-slaw, house fries. Less complicated maybe but still a perfect combination of textures and flavours.

Ham Hock Scotch Egg

CL had started the meal with Goatsbridge Trout Ceviche, Nori Seaweed, Smoked Trout Mousse, Roe Dressing. Hard to beat that. You’ll notice that Kernel has started by supporting local producers and Goatsbridge Trout Farm is one of the best.

I didn't do too badly either with my Ham Hock Scotch Egg, Piccalilli. Lacked nothing in either quantity or quality, full of good flavour and a really satisfying opening to my visit to Kernel.

 The dessert list is short but still left us puzzled, a puzzle we solved by ordering the Assiette of Desserts, a sweet solution.

They’ve got a pretty good wine list, three suppliers contributing to a good balance overall. We made a bit of a compromise, an enjoyable one, on the Cantina Frentana, Montepulciano D’Abbruzo, fruity and smooth, and twenty five euro the bottle.

Dessert - for sharing!

Had noticed a few (quite a few actually) craft beers on the list including Franciscan Well, Costello’s, O’Hara’s, Free Bird and Hop Adventure (both from Carlow) and Falling Apple Cider (also Carlow). The taps on the bar heralded the three variations of Smithwick's (Red Ale, Pale Ale and the Blonde) but I'm sorry I missed out on the tap for O’Sullivan’s Malted Red Ale, a local beer (now revived) that was produced before Smithwick started in 1710. Next time!

See also

From the Bula Bus

The Smithwick's Brewery Tour

In the heart of Chianti

In the heart of Chianti

If Tuscany is the centre of the Italian Wine Universe (as declared by Vino Italiano) then Chianti Classico is its heart. Chianti itself is a vast area in Tuscany with Pisa and Siena among its best known cities. Chianti Classico DOCG, situated on the hills between Florence and Siena, is tiny by comparison.

Hugh Johnson, writing in The Finest Wines of Tuscany (2009),  says the revolution of Tuscan wines began over 40 years ago and is still on-going. “It is the New World within the Old, questioning, experimenting all the time, with ever-rising standards.”  Looks like there is a lot more to this story.

Sangiovese is central Italy’s most important red grape and the main grape in Chianti where Grapes and Wines note Terrabianca as one of the top producers. It is also the base of Vino Nobile di Montepulciano, Brunello di Montalcino and Morellino di Scansano.

Terrabianca Scassino Chianti Classico (DOCG), 13.5%, €22.70 Karwig Wines

The estate is ancient (mentioned as far back as 1085) but Roberto and Maja Guldener started here only in 1988. Now, after much hard work, some of their wines, including this one, are well-known in “many countries all over the world”. Not bad going for a couple that left the city (Zurich) to live in the countryside.

The blend is 97% Sangiovese with 3% Canaiolo. It has spent 8 months in Slovenian oak and three months in bottle before release.

It is a vibrant cherry red, clear and bright. The inviting aromas are a mix of fruit (led by raspberry and cherry). It is fresh and supple, with moderate spice, fine tannins, a really pleasant experience on the palate, a well made Chianti, with typical fragrance and fruit, with a firm backbone and a long lasting finish. Very Highly Recommended.

Fattoria di Rodáno Chianti Classico (DOCG) 2011, 14.5%, €20.45 Le Caveau

This blend of 90% Sangiovese and five per cent each of Colorino (with its deep dark colouring) and Canaiolo (also used in Vino Nobile di Montepulciano) is produced by the Pozzesi family on an organically run hill-top vineyard in Tuscany. It is oak-aged in large Slovenian botti di rovere but this is really “little more than a seasoning”.

Colour is a bright cherry red and ripe red and darker fruits are prominent in the aromas. Flavours of plum and cherry are found on the palate of this medium bodied wine, spice too. Tannins though rounded are still a factor and even more so is the typical mouth-watering acidity. The elegant finish persists. This impeccably balanced wine is Highly Recommended.

See also (from my current Italian mini-series):

Fontanafredda. Important Player in Italian Wine
Two Amazing Whites from Italy.

Wines of Italy's Marche
From the islands of Sicily and Sardinia
Sweet Favourite of the Romans. Still Going Strong.

Pighin's "Grave wines are bargains". Good too!

Barolo and Amarone. Two Italians Worth Knowing
Montepulciano and Montepulciano confused?
Pinot Grigio, one of the most popular grapes.

Wines from the Alps

Velenosi from the Marche

Montenotte Hotel Whiskey Battle

Montenotte Hotel Whiskey Battle

Let battle commence!

Last night I took part in a “battle”, a whiskey battle that is, in the Montenotte Hotel. It was all part of the Cork Whiskey Festival. There is a terrific view over the city from the hotel's bar but I was concentrating on the three beauties in front of me.

They were staging three “battles” in all, each involving an Irish, a Scotch and an American Whiskey. I could have had a Jameson, Glenfiddich, and Bulleit Bourbon for €15.00 or a Red Breast 15 year Old, Laphroaig 10 year old Single Malt and Maker’s 46 for €35.00.

But I picked the €25.00 trio of Green Spot Single Pot Still Irish Whiskey, Bowmore 12 Year Old and the Knob Creek Bourbon. There was no further info available as info sheets hadn't turned up.

So, with an open mind, if an amateur one as regards whiskey, I got down to work, a glass of water at the side. Tasted the three in the above order and was quite pleased with the Irish and the Scotch. The initial meeting with the Knob Creek, by Jim Beam, seemed fine but I found something of an alcohol burn on the finish.

Tried them all neat again, this time with an emphasis on the aromas. And that's when the peat began to bother me. As Henry VIII said about one of the ladies he was about to marry: “I like her not!”.  And, there was to be no cure for it, only a divorce!

But there was a cure for the Bourbon: a few drops of good old Cork water brought a very acceptable smoothness to the finish. Took my time after that and finished off all three. 

And the final verdict? I declare the Green Spot, a superb whiskey, finished in a selection of ex-bourbon (ironically) and ex-sherry casks, and so well balanced, the winner of this particular battle. Slainte!

Taste of the Week. CakeFace Pastry

Taste of the Week

CakeFace Pastry

It was love at first sight in a crowded Kilkenny cafe on a Saturday morning. I had eyes only for The Jaffa Orange, one of many sweet sensations created in the shop by CakeFace Pastry in Irishtown under the shadow of the cathedral. Couldn't wait to get her home and demolish that dark choc and orange mousse, with an orange centre on a crunchy base. Was that dark one my Taste of the Week?

Maybe. Because once Jaffa was over, I turned my attentions to the blonde, the Cherries Dark Forrest, a Luxurious White Choc Mousse and Kirsch mousse on a sour cherry jelly and chocolate sponge. Taste of the Week?

And there are many more Tastes of the Week where this delicious duo come from: Raspberry velveteen, Rhubarb Rose, Passionate Tart. Neither you nor I can lose here. Of course, you may eat your choice in the cafe and the coffee is good too. 

CakeFace Pastry 

16 Irishtown

Kilkenny City

Cork’s Radisson BLU Hotel Reveals Luxurious New Ground Floor Revamp

Cork’s Radisson BLU Hotel Reveals Luxurious New Ground Floor Revamp 

Restaurant is renamed Maestro’s’

 

Welcome

Had many an enjoyable evening in Little Island while growing up nearby but last Thursday's event in the Cork Radisson Blu, as they revealed its luxurious ground floor revamp and officially renamed the lovely new restaurant Maestro's, was rather unique.

There was a little nervousness among the Radisson crew early on but soon that dissipated as the guests began to enjoy the occasion. We were greeted warmly with champagne, wines and cocktails.

We were soon seated and the music added to the feel-good mood. The restaurant staff took the chance to show their paces and there were tables groaning with all kinds of goodies. Lots of them! 

Elke O'Mahony recommended the chowder and she was spot-on! It was excellent, perhaps my favourite too. But then the dish alongside it, Salmon Chorizo risotto, also had its fans. Even the bangers and mash were high class. Indeed there was something for everyone, especially when those desserts appeared. Oh my!

A few short speeches then from Shane Fitzpatrick, the hotel's General Manager and from Colette Walsh, Director of Sales & Marketing. Then it was time for fun and games and prizes galore to be won. The big prize was, of course, for renaming the beautiful new restaurant where we were seated.

The hotel ran a renaming contest on social media. Suggestions came through in their hundreds, with people offering names both on social media and at the hotel itself. 

After weeks of deliberation, the team of judges decided to opt for a name that was put forward by a guest staying at the hotel. The successful entrant chose the title ‘Maestro’s’ and given that the restaurant is a finely-tuned machine that is operated with care and with a friendly but professional approach, the name seemed to be the perfect fit.

With the winner opting to stay anonymous, Shane, the  General Manager, decided that the amazing prize of dinner for two for a full year should go to a worthy cause. “We discussed how best to allocate the prize given the circumstances and it was unanimously agreed that it would be a well-deserved treat for the dedicated staff of Cork University Hospital,” Shane revealed. “They collectively do such great work and we would love to reward them in any way we can, so we will be offering the prize to them and we hope they will use it and enjoy it as they see fit!”

While he delighted in awarding such a hard-working team, Shane himself received a phenomenal accolade at the recent Shining Star Awards at the Park Inn by Radisson, Heathrow Airport. Fending off stiff competition in a category that included all GMs from Rezidor in the Western Europe region, comprising approximately 60 hotels, Shane scooped the title of ‘General Manager of the Year’. The prestigious award reflects his exceptional approach over the past 12 months to team building and development, customer service and financial excellence.

Speaking at the launch event, Colette Walsh, Director of Sales & Marketing, revealed Shane's win and paid tribute to her colleague’s amazing achievement and praised both his work ethic and motivational approach.

Also clearly delighted with the success of the hotel’s launch event, Colette said: “We are so thrilled with how successful our launch event has been and more so, we are ecstatic with the reaction of those who attended. Now that we have officially revealed our new look, we can’t wait to welcome both new and regular customers and to give them a taster of what the ‘new and improved’ Radisson BLU Cork has to offer. We are prouder than ever as a team to show off our beautiful hotel!”

The significant project, which incorporated The Great Island Ballroom, the chic hotel lobby, stylish Banks Bar and over 40 bedrooms, culminated in the complete revamp of the hotel’s restaurant. Now sophisticatedly adorned with plush carpets, mahogany furniture and brown leather booths, the restaurant is the cherry on top of the hotel’s brand new look.

Of course, I had to check out that stylish bar too. Having been in quite a few hotels who didn’t offer Irish craft drinks over the past week, I was delighted that the first thing I saw was the trio of taps for the Franciscan Well beers. Great to see this leading international chain supporting local and I drank to their future success with a delicious pint of Chieftain Pale Ale. Cheers Radisson! Here’s to many more years in Little Island.

For bookings and enquiries, visit  https://www.radissonhotels.com/en-us/hotels/radisson-blu-cork-spa or call 021 4297000

My Favourite: Powers John's Lane Release. plus Cork Whiskey Festival details.

Powers John's Lane Release Whiskey

Cork Whiskey Festival.

From the uncountable volumes written about whiskey, this is the line I always remember: “It makes me sick when I am well, it makes me well when I am sick”. Something of a generalisation, no doubt, and some truth there too.

So, which whiskey - and with an “e”, I’m talking Irish here -  do you want as your cure, as your first choice, as your final choice?

Once upon a time, I thought Paddy was your man, your one and only man. But then I found many more including Powers, Bushmills, Hewitt’s, and Dunphy's, most of them that little bit gentler than Paddy.

But around the same time, it became clear that Irish whiskey was dying. Three white-as-a-sheet bodies got into bed in Midleton as death beckoned. Somehow the last-gasp trio survived. And, thanks to a French kiss, thrived. And, now whole and healthy, continue to thrive. Viva Irish Distillers.

So, now which whiskey would I prefer when an póg beatha is required. It’s got to be that reviving rush, that generous warming wave that reaches the parched shore, that rich and rare one, “droplets of pure pleasure” as one of our greatest bards put it, it’s got to be the magnificent Powers John’s Lane Release Single Pot Still.

Love my Jameson, in all its marvellous manifestations, my Redbreast in all its glorious hues and aromas, the various coloured “spots” of Powers but, when it’s a matter of life and death, John’s Lane’s your only man. Slainte! 

Widely available, including in Bradley's of Cork, and Very Highly Recommended.

The Cork Whiskey Festival begins Monday April 3rd. Get the details of the week-long fest here.

Amuse Bouche

As the cook can dispense a number of much-sought-after privileges - a juicy piece of crackling here, a pig’s trotter there, a spot close to the stove for drying socks, a drop of coffee before going out on the dogwatch, etc. - he is always surrounded by a crowd of sycophants seeking his favors. Napoleon benefited from these various acts of kindness without doing a thing to earn them.

From The Death of Napoleon by Simon Leys

Cork’s Ambassador Hotel. Hitting the Heights in More Ways than One

Hitting the Heights in More Ways than One

Cork’s Ambassador Hotel

The Ambassador, with the decking to the left.

Did you know you can get one of the best views of Cork City from your balcony at the Ambassador Hotel? One hundred and eighty degrees, from beyond Páirc Uí Chaoimh in the east to beyond St Fin Barre’s to the west, other landmarks, such as the RH Hall Silos and the Elysian in between. This view emphasises their claim that the hotel is very convenient to the city and its attractions.

The view inside isn't bad either. And if you’re there on business, well they’ve been talking to you, know what you want: a station to do a bit of work with a good chair, a flexible light and, wait for it, your own Espresso machine, all in your room.

Room with a view

Staying with business, they have rooms to suit all kinds of meetings, catering for ten to 250. The biggest room, the Bellevue Suite, is quite impressive, fully equipped, Wi-Fi and Air Conditioning included.  And if you need to keep that conference going through lunch, there is a range of refreshments and food (up to a 3-course lunch) available. Bellevue, also equipped with its state of the art lighting system and a dance-floor, is ideal for weddings and other large celebrations.

Aoife Lohse, Sales and Marketing Manager, took us through the hotel the other day. It has been extensively refurbished since the McGettigan takeover just a few short years ago. But not all the old stuff has been discarded. Some beautiful furniture, stained-glass windows, even gorgeous (and efficient) radiators, are to be seen throughout the wonderful red brick Victorian building. The impressive facade gives a sense of the rich history of the St Luke’s area and a clear example of 1870’s Irish architecture at its best.

It is not all corporate here, of course. Take the family bedroom, for instance. This, with no less than three beds is big, big enough for a big family. And you and the kids will be well placed to enjoy the surrounding area, the waterside towns of Cobh (known for the regular visits of huge cruising liners) and Kinsale are not too far away. And then there’s Fota Wildlife Park. Indeed, the hotel is only minutes away from the Dunkettle junction where you can choose to go east, or south or west or north. Cork’s your oyster. 

And after a busy day enjoying yourselves (or working!), why not relax on the new south-facing decking, with large awning and its state of the art barbecue. And if the weather is not great, then indoors you have the McGettigan’s Cookhouse and Bar.

Bring the family!

Your own Espresso

And after our tour of the hotel and its facilities, including a fitness room (very busy in the morning and early evenings, according to Aoife), it was to McGettigan’s that she brought us for lunch, a very enjoyable meal indeed.

The dining room is “library” themed, very comfortable. We weren't reading the books though but a very extensive menu that caters for everyone from child to adult, everything from steaks to pizzas, from super-salads to sandwiches. The McGettigan's brand by the way is not just local; you’ll find it in locations such as Dublin City centre, Wicklow, Wexford, Limerick, Donegal, Galway, New York,  Dubai and Singapore.

Duo of fish

Even though the menu is wide-ranging, you also have have a specials board. Immediately, the Catch of the Day caught my attention: Duo of Wild Atlantic Hake and Turbot, with Clonakilty Black Pudding whipped potato, white wine and saffron sauce. Enjoyed every little bit, along with a glass of Drostdy-Hof Chenin Blanc from South Africa.

CL went for the Roast of the Day: Roast leg of lamb, with scallion whipped mashed potatoes, slow roasted beef tomato, roasties and red wine jus. Perfectly cooked down to that very tasty tomato. Wine here was the house red, a very quaffable Sangiovese from Tuscany. 

Cheeseboard

We finished off in style with a “small” version of the cheese plate. Durrus, Gubbeen, and Cashel Blue were among the cheeses featured and there were some very appropriate bits and pieces as accompaniment, including a delicious apricot chutney. A very enjoyable lunch indeed!

* The Ambassador is just one venture of the McGettigan Group, one of the country's biggest hospitality businesses, set up more than 50 years ago.

Night, night

Cork Whiskey Festival. The Details!

Wines of Italy's Marche. Carminucci Family impress with this set

Wines of Italy's Marche

Carminucci Family impress with this set

The Marche (pronounced Mar-kay) is a long narrowish region on the east of Italy, between the Adriatic and the Apennines. The main cities are Pesaro in the north, Ascoli in the south and Ancona in between. It has an ancient wine-making tradition and its warm and cool viticultural zones mean a variety of produce.

Verdicchio is, by far, the main white grape of the area, with highly regarded wines coming from Castelli di Jesi and Matelica. But “there’s a significant production of a crisp Trebbiano-based white in the south”, near Ascoli-Piceno, according to Vino Italiano, and this is where our family, Carminucci, comes from. 

Red wines here are “a softer version of Chianti” according to Vino Italiano, and they can also be “some of the best values around”. 

The World Atlas of Wine is of much the same opinion. "Rosso Piceno... generally with lower yields and judicious oaking, can be good value." Sangiovese and Montepulciano are the main red grapes.

The Carminucci family started making wine here in 1928 and Findlater’s have  introduced their wines to Ireland.  The five wines below come from the sub-regions of Falerio, Offida, Rosso Piceno, 

Carminucci Naumakos Falerio (DOC) 2015, 12.5%, €15.95. Findlater's (whose stockists include Bradley’s North Main Street, Cork).

This is a fresh and fruity blend of Trebbiano, Passerina and Pecorino. Trebbiano is the backbone while the other two, each native varieties, boost the aromatic complexity. Crisp, tangy and refreshing.

Colour is a light straw, tints of green, micro-bubbles. Aromas are pleasant if modest, of almonds. There are refreshing fruity flavours with an immediate appeal, persistent from start to finish. And I'm not talking tasting portions here. This is not a wine to sip and abandon; it has second, even third, glass appeal! Good acidity too. Could possibly do with a bit more body, a tad more viscosity, but a very pleasant wine as is and Very Highly Recommended.

Carminucci Belato Offida (DOCG) Pecorino 2015, 12.5%, €16.95 Findlater's (whose stockists include Bradley’s North Main Street, Cork)

This is 100 per cent Pecorino. I am talking about a grape, not the famous sheep's cheese of Italy. The Pecorino grape is so called because a bunch resembles a sheep’s head. That’s one story. Another is that the bunches are a favourite treat for the sheep. In any case. it does well here in Offida.

Wine-Searcher.com says: Pecorino cheese is, coincidentally, a surprisingly good food match for Pecorino. I did try a previous one with the Pecorino from Toons Bridge and it certainly worked well. Brief details here

Colour of this Carminucci, a producer newly introduced by Findlater’s, is a pale straw, invitingly bright. Aromas are delicate and pleasant, of apple, pear and banana, some floral elements too. On the palate, it is full and rewarding, good depth of flavour and minerality; it is full bodied, dry and well balanced. A very pleasant mouthful indeed and Highly Recommended.

Winery tips: Serving temperature: 10-12 degrees; pair with

aperitifs, fresh cheese, white meat, fish.

Carminucci Naumakos Rosso Piceno Superiore (DOC) 2013, 14%, €16.95 Findlater's (whose stockists include Bradley’s North Main Street, Cork)

As with the whites, the DOC for this red is in the south of the Marche region, close to Falerio, Offida and Rosso Conero. The blend is 30% Sangiovese and 70% Montepulciano. It has been matured for 12 months in 400 litre oak barrels.

It is a dark ruby red with a complex bouquet of the darker fruits (plum, cherry), hints of liquorice too. The first rich sip tells much. It is a lovely rounded wine, full of flavour, some moderate spice, with  a terrific balance, quite fine tannins and a persistent finish. Very Highly Recommended.

Carminucci Grotte Sul Marc Falerio (DOC) 2015, 11.5%, €14.95 Findlater's (whose stockists include Bradley’s North Main Street, Cork)

Same three grapes but a different vineyard to the Naumakos, lower ABV also. Light straw colour, tints of green. Pleasant aromas of fruit (apple, pear), plus floral notes also.

After the introductory tingle, the fruity freshness (grapefruit now added to the mix) continues; it is dry, fresh yes, and well balanced. Good acidity too (they recommended trying it with fish) and a pleasant and persistent finalé. Highly Recommended.

Carminucci Grotte Sul Marc Rosso Piceno (DOC) 2015, 13%, €16.95 Findlater's (whose stockists include Bradley’s North Main Street, Cork)

This Grotte Sul Marc line underscores “our link with this territory… the Grottammore hill zone”. It is a blend of Sangiovese and Montepulciano and no oak has been used in this one. You are advised to “use all through the meal, with delicatessen products, cheese, and roast meats”.

Ruby red is the colour. There are cherry aromas. On the palate it feels smooth, with rounded red fruit flavours, slight spice and altogether a rather lovely wine, dry and soft and with a good finish. Enough acidity to keep it welcome at the table. Highly Recommended.

See also from current Italian series: 
Fontanafredda. Important Player in Italian Wine
Two Amazing Whites from Italy.
In the Heart of Chianti
From the Islands

Pighin's "Grave wines are bargains". Good too!

Sweet Favourite of the Romans. Still Going Strong.
Barolo and Amarone. Two Italians Worth Knowing
Montepulciano and Montepulciano confused?
Pinot Grigio, one of the most popular grapes.

Wines from the Alps

Velenosi from the Marche

Taste of the Week. From the Bula Bus

Taste of the Week

From the Bula Bus

Smoked sausage and pickled cabbage

The Bula Bus is a restaurant, in a bus, a double decker. They cook downstairs, serve you upstairs. It is an old bus from Manchester that doesn't go anywhere anymore. It is parked up, permanently, in the backyard of Billy Byrnes pub in Kilkenny.

But they do have a stall at the local Farmers Market every Thursday and it was there that I got fed last week and found my Taste of the Week in their Czech style Smoked Sausage.

Six euro bought me street food at its best. A big choice of sauces and condiments and the large sausage was served with Californian style pickled cabbage, a faster version of Sauerkraut. 

The sun was shining as I sat down on a public seat nearby and tucked into my substantial and very tasty lunch. I could have been in California or Prague but Kilkenny’s Parade was cosmopolitan enough for me.

It is easy enough to catch the Bula Bus crew and their out of the ordinary food - they are open most days behind the pub. More info here.

A brief account of a 2014 visit to the bus: it was time for lunch so the group (about 14 strong) headed off to the Podge Meade’s Bula Bus, a former unit of the fleet in Manchester city but now parked up at the back of Billy Byrne’s pub. The kitchen is downstairs and the upper deck is laid out as a restaurant, serving wild and foraged street food. Venison, mushroom and rabbit (which I enjoyed) featured on the menu.