Pigalle Bar & Kitchen flying the flag as Cork’s south bank shows signs of catching up with the north.

Pigalle Bar & Kitchen flying the flag as Cork’s south bank shows signs of catching up with the north.

When I enter the restaurant, there’s a long bar on my left, with its polished counter reflecting a row of craft beer taps, shelving behind all a-dazzle with shiny glasses and bottles. The right hand side is lined with booths, a comfortable banquette to the wall, comfortable chairs opposite. The rear wall has a trio of mirrors and behind me, to the front, two windows look out onto the street. Above the counter, French and Spanish posters evoke a continental feeling.  

I’m in Pigalle Café and Bar on Barrack Street. And while there is a continental feel here, it is all based on local produce. Chef Mark Ahern, ex House Café, and less than a year here in Pigalle: “Our menus concentrate on locally supplied natural and seasonal produce wherever possible. An exciting result of this is a menu that is constantly evolving and changing. We are an island with beautiful rich land and outstanding produce that is surrounded by the Atlantic ocean, this must translate on to every dish." 

And here it does. Deliciously. It is marvellous. Just one meal here and it goes straight into my shortlist. Put it on yours. The welcome is warm and soon we are studying the current menu. There are regular changes. We take our time, get all the info we need from our server (we didn't have to ask), and when we are good and ready, our order is taken!

Then we turn to the drink options. No shortage. A pageful of tempting wines, lots of gins, no lack of cocktails. And those beers. Not just craft beers; being so close to South Main Street, the ever popular Beamish is a stalwart here. But we do order craft, a glass of the KPA (€3.00) by Blacks of Kinsale who have three taps here. The taps rotate though. Four of the seven red wines are available by the glass and I pick one for my duck: a 2016 Monastrell from Bodegas Sierra Norte (Spain), a dangerously drinkable velvety juicy flavoursome glass for €9.50.

Turbot charged start

And the meal? Excellent, no culinary uniformity here as the flavours of the sea and the land are impeccably presented in a variety of stunning dishes.

Ox Tongue

There are five starters on offer, including Buffalo Cauliflower Wings with Macroom Buffalo Blue, and Ballyhoura Mushrooms, sticky rice cakes with smoked curry Peanut Rayu. There’s also a Irish Charcuterie Plate, coppa, chorizo, salami, toasts, pickles and chutney. 

And there’s a new dish here: Ox Tongue, Chorizo broth, brioche crumb and watercress. It’s a big hit with CL. The tongue comes shredded (as you might get featherblade) and enclosed in two balls; it is delicious, the broth a stunning enriching companion in the bowl (8.00).

My pick is the Tempura Turbot, Shichimi Pepper and squid ink aioli. The fish, under the thin veil of tempura, is perfectly cooked, white as a new golfball, delicate and delicious and the well judged spice in the aioli enriches the turbot without in any way threatening to takeover the flavours of the sea.

Sole

Duck & Greens

There’s a half-dozen mains to choose from. This time CL picks the market fish of the day which is Lemon Sole served with Prawns, Mustard Crust, sprouting broccoli, potato terrine. The delicate fish dish is once again superbly executed. Oh, by the way, we also ordered a side of beef dripping fries. An eye-catching mouth-watering stack was delivered. And heartily demolished, chip by chip.

Our other pick was the Carrigcleena Duck, Cabbage Farci, Wild Rice, black garlic and Plum  sauce (24.00, just like the Lemon Sole). Another accomplished dish from the team in the kitchen. Just superb. Love the robust greens here, from the Coal Quay Market, and there was a bonus when some sprouting broccoli was added to the list. Yum!

Couldn’t raise a gallop when it came to dessert, even though the short list was very tempting! Still, I think I may be crossing the bridge(s) more often, now the south bank is showing signs of catching up with the north.

Pigalle

Pigalle

111 Barrack Street

Cork

Phone: 0214323214

Amuse Bouche

Inès gazed out now at the rows and rows of Pinot Noir grapes that crawled towards the horizon. She wondered if the vines she could see now were descendants of the ones Michel had once cultivated so carefully. Even if they weren’t, certainly they carried a piece of him. His blood had spilled here, seeped into the soil, become part of the earth itself before the Nazis had hauled him away. He had given all he had to this land. And now it would help sustain the granddaughter he never had the chance to know.

from The Winemaker’s Wife by Kristin Harmel (2019). Very Highly Recommended.

Embrace a Shannonside Star: the Limerick Strand Hotel

Embrace a Shannonside Star: the Limerick Strand Hotel

The Limerick Strand Hotel has much going for it: a splendid location, terrific rooms, delicious locally based food and a top chef in Tom Flavin, and a splendid location. We appreciated all of those but we have to say that the staff here, from reception to bar, to the various dining rooms, are premier class, friendly and helpful.

They knew we were heading to the Milk Market on Saturday morning so they handed us a brochure and, as it turned out, there was a little map in the room as well with the market highlighted. But it wasn’t just for us. We saw numerous examples as they interacted with other guests, the bar staff making a toddler feel at home, the restaurant staff chatting and helpful to a foreign family. 

Just one small part of the superb breakfast offering.

Our room was on the third floor and we used the lifts all the time, never a bother, all working perfectly. The room itself was splendid with great views from the large floor-to-ceiling window out over the mighty Shannon. It had all we needed, comfortable chairs, TV, Wifi, Controllable Air Conditioning, Tea/Coffee Making Facilities, a cooler, Hairdryer, Iron/Ironing Board, Bottled mineral water and more, including 24 hour room service. 

All guests at the Limerick Strand Hotel enjoy daily laundry service, and access to the Energize Health Club with 20m pool. Our bathroom was top class, with separate bath and shower and Paul Costello toiletries.

Let there be light!

The decor in rooms and corridors and open spaces is excellent. There’s a chandelier that stretches over two floors and also a spectacular display of county jerseys. We had a beautiful large scale picture of King John’s Castle on one wall of our room.

The bar is long and very comfortable with its own food menu. Doors can be opened in the good weather. And while you can get all the mainstream drinks here - I enjoyed a Jack Daniels nightcap - they also support local and a couple of pints of ale from the local Treaty City Brewery (you’ll find that over by King John's Castle) went down well earlier.

No shortage of food here and they have two main restaurants. One is the Terrace Bar & Restaurant which is a stylish place to meet throughout the day and evening in an informal riverside setting. This was where we had an excellent dinner and you may read all about the experience here…

King John's Castle

The River Restaurant is another special dining room, again overlooking the magnificent River Shannon and again with an emphasis on fresh, seasonal produce. It is a great spot for breakfast and for Sunday lunch and more.

And it was here that we had breakfast, one of the very best hotel breakfasts that we’ve come across. No wonder they won Georgina Campbell’s Ireland Irish Breakfast Awards. Many more awards as well as you may read here. 

From our table, we could indeed see the Shannon below but, at this point we were really interested in the food, much of it sourced locally. You could ladle your porridge (Flahavan’s Jumbo Oats) from a large pot and spoon on some honey from a full Croom honeycomb alongside. Lots of cereals (including a Gluten Free selection) available too, seeds and yogurts and more. And a splendid selection of fruit. Breads and pastries from the in-house bakery. There were juices galore and even a smoothie station.

Bedroom

I enjoyed the muesli and a scatter of seeds while CL selected a plateful of fruit and that was a very good start. The staff again were very helpful, getting the teas and coffees out sharply and offering to take our order to the chef station. You could also order direct from the station yourself, egg dishes, omelettes, and pancakes all available.

If you wanted the Full Irish, all you had to do was help yourself from the buffet. It was the Cheese (including Cashel Blue) and Cold Meats that caught our eyes and we each filled a plate from a choice that included Chicken breast, sliced Irish ham, chorizo, salamis, Silver Darling Pickled Herrings, some leaves and relishes too. Splendid stuff and a great start to the day!

The hotel is easily found. You’ll see it as you cross the Sarsfield Bridge. It’s on the left and, after passing the main building, turn left immediately for the car park which is underground. You pay €8.50 for 24 hour parking. There is a lift up to reception.

Sarsfield Bridge and the Strand Hotel

The location is terrific for visiting Limerick city itself. Main attractions such as King John’s Castle, the Hunt Museum, and the Milk Market are just a walk away. This being Ireland, you’ll get various estimates. For instance, different people told us the Milk Market was  anywhere between three and seven minutes. As it turned out, we strolled over and forgot all about the time! Definitely more than three minutes though! And we were a lot slower coming back with our bags full! It was well worth it. As is a visit to Limerick and a stay at the Strand!

#guest

Also on this trip:
Limerick's Marvellous Milk Market
Superb Dinner at Strand Hotel

Taste the Place. Superb Dinner in the Limerick Strand Hotel

Taste the Place. Superb Dinner in the Limerick Strand Hotel

Bavarois

Tom Flavin

Taste the Place is the name of a menu at the Terrace Restaurant in the splendid Strand Hotel in Limerick. The comfortable dining room overlooks the Shannon and it is here that Executive Head Chef Tom Flavin and his culinary team put a huge emphasis on fresh, seasonal and local produce; the produce is carefully sourced from over 40 local suppliers. “Our ethos is to champion local produce where possible in all our menus”. 

We made our choices exclusively from Taste the Place and enjoyed every single bite of a meal, confidently cooked and presented. Add in excellent service from start to finish, even a chat with the accomplished chef himself, and the visit turned into an occasion to savour and remember.

Cheesecake

The first name I spotted on the menu was Mulcahy’s of Ballinwillin and knew straight away that I had my main course sorted. The Mulcahy Wild Boar belly came with a Rigney’s Free Range Pork Sausage and that too was a gem, packed with texture and flavour. Also on the plate were O’Brien Mature Cheddar Colcannon, Urban Farmer Beetroot and Attyflin Estate Apple Jus. Quite a celebration of the best of local and also a demonstration of the skill on the kitchen. I'll certainly be looking out for Rigney's produce after this!

Across the table, CL was enjoying her fish of the day: Whiting, with a creamy risotto (including various finely chopped veg) and a drizzle of beetroot sauce. Amazingly, you rarely see this delicious fish, related to cod apparently, on restaurant menus. Cooked perfectly, as was the case here, it is excellent, is light, firm, lean, sweet and delicate.

Wild Boar, Sausage

We had stopped at the bar on the way in and glad to see that they had ale by the local Treaty City Brewery on draught. Enjoyed that at our leisure while keeping an eye on the Ireland v Wales U20 rugby international on the big screen over the flickering flames of the modern fire. Outside, the leaves were shaking as the edge of storm Ciara began to make its mark. 

They have a very extensive wine list in the restaurant. Our picks were the Havalos Malbec, aromatic, rich and lush from Argentina and the Rabbit Island Sauvignon Blanc, typically New Zealand, crisp with lively acidity that makes an immediate impression on both nose and palate. 

Whiting

Both of our starters came from West Cork, well one from the ocean. CL’s choice was the Castletownbere Squid Calamari with chilli butter. Perfectly cooked and the butter certainly enhanced it.

Calamari

I have a great fondness for all things from Skeaghanore Duck and the Strand’s homemade liver paté, with sourdough croutons, Cumberland sauce and a striking pickled cucumber, just reinforced that fondness.

Having enjoyed two compelling and courses that masterfully showcased the sense of place, we were feeling quite happy and not all that keen on round three. But once the dessert menu arrived, resistance melted. My Caramel Bavarois, plum compote and coconut, was colourful, delicate and heavenly while CL’s highly recommended Oreo and White Chocolate Cheesecake was rich and smooth. 

Time then to say thanks to the staff and head to the comfortable bar for a nightcap!

Also on this trip:

Limerick's Marvellous Milk Market

A Shannonside Star; Staying at the Limerick Strand Hotel

Limerick's Marvellous Milk Market

Limerick's Marvellous Milk Market

More popular than ever!

Lovely to meet up with Lucy - we usually see her in Mahon -  from Ballyhoura Mountain Mushrooms. As always, she had a huge selection on offer. We bought these for lunch. The white ones are the highly versatile White Beech mushrooms while the velvet topped ones are Velvet Pioppino, also known as Poplar as they they are commonly found growing on the stumps of Poplar trees. Be sure and check the Ballyhoura website for more details and the best way to use these and other mushrooms.

More popular than ever! That's what I read on the brochure and that's saying a lot as the market was founded in 1852. You'll have no bother finding it; just look out for the sky-reaching white "dome" that covers quadrangular space between four rows of single storied stores and shops in Cornmarket Row. Or just follow the crowds, particularly on Saturday morning, the busiest day when it’s open from 8am to 3.00pm and when the emphasis is very much on the Farmers Market aspect. There's also much to see there on Fridays (lunch specials - cafe culture & live music) between 10am and 3.00pm and also on Sunday's Family Day (11am to 3.00pm), relax with coffee, cheese, crêpes, chocolates, occasional crafts - and yoga! Besides, the permanent market shops are open daily. 

The Flying Cheese Brigade are one of the cheese sellers in the market. They also service other local markets.
This Cratloe Hills Sheep's Cheese is produced by Sean and Deirdre Fitzgerald at their farm in Brickhill, Co. Clare since 1988. It is the first sheep's cheese to be produced in the country and a big favourite of mine.

We also bought this Tomme De Savoie from the Brigade. For old times sake! Many moons ago, when we used go to France with the kids, we bought this on a regular basis at markets and supermarkets there. It is mild and milky and proved very popular with the children. This is not the only "tomme" in France.

And it’s not just food, though most people seem to come for that - we certainly had our bags with us. You may get jewellery here, soap, arts and crafts, fashion (including vintage), health and beauty products, horticultural items (including plants and bulbs), and more (including lots of hot food stalls). You can even take part in a tour of the market to get your bearings. You'll have to visit - this piece and the pictures are only scratching the surface!

O'Driscoll Fish, from Schull, is a regular call for us when we visit the Mahon Farmers Market.
Indeed, you'll find their freshly caught reasonably priced fish at quite a few markets
 so perhaps it was no surprise to find them here in Limerick.

Colour ahead!

The Milk Market venue is very special and popular at Christmas and there are quite a few events throughout the year. It hosts on average eight large concerts each year featuring both national and international artists separate to over a dozen community, corporate and private market events each year. The venue is available for hire for a host of events from corporate to family events including movie nights, private BBQ dining, gala dinners, receptions, outdoor games, music, weddings, themed events, product launches and parties.

Want to know more about this thriving market? Check it all out here.  

Nolan's of Corbally Butchers had some very tempting prepared dishes on offer and it took us quite a while to make up our minds before we bought a Moroccan sirloin stir fry for Saturday evening's dinner.
 It turned out very well indeed as you can see below.

A top notch brown sourdough from one of the bread stalls.

We had been looking at the prawn stir-fry above before choosing the beef one

There were some magnificent vegetable stalls at the market but I'm afraid I didn't get a good pic.
We did buy these sprouts though and they were excellent.

I hadn't been blogging for very long at all when, in Feb 2010, I highlighted the quality
 of Inch House Black Pudding. The post went down well, not least at Inch house,
and soon I received a superb recipe from Nora. If you'd like to try it out yourself, this is the link.
I bought this from Peter at the huge and so very popular Country Choice.

We met Olivier of On the Wild Side last year at the weekly
market in Kenmare. We enjoyed his Pork and Plum Paté
on that occasion and couldn't resist buying another slice
of it in Limerick. He does lots of cured meats as well
including a beetroot and pork saucisson and a delicious chorizo
and you're in luck if he has his Merguez Lamb Sausages on sale.

More posts from this trip
Taste the Place. Superb Dinner at Limerick Strand Hotel.
A Shannonside Star; Staying at the Limerick Strand Hotel

Visit Cork announces ambitious plans with Dutch, French and British visitors to be wooed.

press release

Tourism supports 22,500 jobs in Cork

From left: Jeremy Murray, Anne Cahill, Seamus Heaney (head of Visit Cork) and Evelyn O'Sullivan (all Cork Convention Bureau) at the Visit Cork Industry Day.

Visit Cork announces achievements and plans at Tourism Industry Day

Visit Cork, the official tourism body in Cork, has announced ambitious plans to increase the number of overseas visitors to the Cork region by a further 8-10% per annum at their tourism Industry Day on the 12th February at Radisson Blu Hotel & Spa, Little Island.

More than 200 people working in the tourism and hospitality industry in Cork attended the event, which gave an overview of Visit Cork’s achievements to date and announced future plans for the promotion of Cork for leisure tourism (Pure Cork) and business tourism (Cork Convention Bureau).

Seamus Heaney, Head of Visit Cork, revealed that significant international marketing and engagement campaigns are about to commence for Pure Cork in the UK, France and the Netherlands. These will be run in collaboration with Tourism Ireland, Cork Airport, and the Cork branch of the IHF, and will tap into the huge potential of these crucial direct flight route locations.

The French tourism market is the 4th largest market to Ireland, after the UK, US and Germany, generating 5.4 million bed nights with a 10.2 night average length of stay.

This follows on from a successful targeted campaign that took place in the US late last year, in association with Fáilte Ireland and a US Tour Operator, that focused on winning businesses in the shoulder season from October to March. It has already driven an additional 3,500 bed nights in hotels and 1,200 entries to attractions in Cork since October 2019.

Visit Cork also facilitated 10 overseas media trips to Cork in 2019.

Mr. Heaney sees huge growth potential in immersive experiences, dynamic packaging (hotels and attractions working together) and the night-time economy and he encouraged businesses to create exciting experiences and offers in the evening to ensure overnight stays and a longer dwell time for tourists in the region.

He also encouraged businesses to submit offers to ‘Green is the New Black’, a new tourism Ireland initiative for St Patrick’s Day.

Sustainability was a key theme on the day. Visit Cork is now ranked on the Global Destination Sustainability Index and stressed that sustainability it is paramount to everything that tourism businesses do going forward.

Meanwhile, Sam Johnston Manager of the Regional Convention Bureau of Ireland, said, “Sustainable tourism and our ‘green credentials’ are crucial to future proof our industry. All businesses need to consider what they are doing in this area”.

He said that Fáilte Ireland is committed to growing regional business tourism even further, through an SLA (Service Level Agreement), funding a new resource for Cork Convention Bureau, destination development strategies and a new Ireland Directory.

Cork Convention Bureau announced a new collaborative event called ‘A Tale of 3 Cities’, which will see Cork, Dublin and Belfast work together to pitch for overseas MICE (Meetings, Incentive, Corporate and Events) business in the Netherlands. They are partnering on this initiative with one of Ireland’s key DMC’s (Destination Management Company), Dublin Convention Bureau, Belfast Convention Bureau, Tourism Ireland, and the two airlines operating direct Cork-AMS routes, Aer Lingus and KLM.

Summing up the value of tourism to the Cork economy, Seamus Heaney said, “One in ten jobs are currently in the tourism and hospitality sector, and 22 cents from every euro that a tourist spends goes back into the exchequer. Tourism supports 22,500 jobs in Cork, with almost 1000 tourism businesses, festivals and events currently listed on the purecork.ie website, the official City and County tourism website.

“Pure Cork is a hinge between the two main tourism propositions of Ireland’s Ancient East and the Wild Atlantic Way, so we encourage all businesses to upload their listings to our website purecork.ie so we can help to promote you nationally and internationally.”

Also commenting, Ger O Mahoney, Chair of Visit Cork, said, “Visit Cork aims to drive tourism by 8-10% per year and we are working with the Irish Hotels Federation Cork branch to secure a dedicated fund for Cork marketing to drive growth.”

Commenting on the growth of business tourism, Evelyn O Sullivan, Manager at Cork Convention Bureau, said, “In 2019, €11 million was generated through conference and business tourism in Cork, with a further €22m worth of business confirmed up to 2022.

“Last year we undertook a Cork Convention Bureau Strategy and Road Map 2020 – 2023 with a focus on driving business tourism in the Cork region. It found that Cork excels at attracting international association conferences, so there is huge potential to target this sector even further in the year ahead, working closely with Fáilte Ireland, to grow Cork as a destination of choice for conference business.

“We have set out an ambitious target to continue to grow revenues and delegate numbers into Cork by 8-10% per annum in key identified sectors such as food and agril, STEM, Space and Maritime. The key to winning more business events is identifying these top market segments to target in accordance with Cork’s available tourism product to ensure a high potential of Cork winning the business”.

Cork Convention Bureau has brought over 70,000 international delegates to the region, generating over €100m in revenues since 2010.

Event partners Fáilte Ireland unveiled their €6 million ‘Keep Discovering’ campaign, which aims to grow the domestic tourism market by reminding people of all there is to discover across Ireland. Those attending were given insights and tools on how to leverage the campaign for the benefit of their business and the local region. While Eoin Kennedy from Zone Digital gave advice on how to take advantage of social media for both MICE and leisure tourism.

For further information on Pure Cork see www.purecork.ie and for further information on Cork Convention Bureau see www.corkconventionbureau.ie.

Rosé Lovers to be Seduced at SuperValu This Valentine’s! And a few tips for the February sale.

Rosé Lovers to be Seduced at SuperValu This Valentine’s!
 And a few tips for the February sale.

Whispering Angel Half Price for 48 Hours, Exclusively at SuperValu

Largely associated with sun-kissed French terraces, the Hampton’s beachside bars and alfresco drinking… one of the world’s most fashionable rosés, Whispering Angel, will be half price at SuperValu stores nationwide for 48 hours only. On a first come, first served basis, be sure to get to your local SuperValu next Thursday 13^th and Friday 14^th!

Normally retailing at over €30.00, Whispering Angel, referred to as ‘Hampton’s Water’ by the New York Post, will be available for just €15.00 on Thursday 13^th and Friday 14^th February at SuperValu. This makes it a perfect gift for rosé lovers this Valentine’s Day or a must-have on Galentine’s Day the pre-Valentine’s Day event (February 13^th).

A Côtes de Provence rosé, the Whispering Angel by Caves d'Esclans is made from a thorough selection of the region’s very best terroirs, including the Motte, which is situated in the heart of Provence. Grapes consist primarily of Grenache, Cinsault, Rolle (vermentino), Syrah and Tibouren. The optical sorting ensures only the best quality fruit is used in the final blend. The fruit is destemmed and crushed slightly at 7-8° Celsius to avoid oxidation. The free-run juice and pressed juices are then vinified in stainless steel with batonnage taking place twice a week.

Whispering Angel has a seductive pale pink colour with silver reflections. The aromatic palette of this Provence rosé reveals bags of fruit, both tangy citrus peel and small red berries, along with a delicate floral fragrance. The palate of this rosé is bone dry, with a texture that offers plenty of substance without lacking in finesse.

The wine has amassed a huge global following from celebrities to social influencers and has collected an affluent array of awards globally, most notably winning Brand of the Year by M. Shanken Communications Market Watch. The Whispering Angel flash sale will be available in all SuperValu stores nationwide and online at www.SuperValu.ie on 13^th and 14^th February 2020.

press release above

****************

* So, she or he doesn't like rosé! No problem. Just go and grab an impressively packaged bottle of Cava from the Supervalu Spanish Wine sale (13-26 Feb); I'm talking about the Segura Viudas Reserva Heredad (20.00). The ten euro you'll save here could go towards the chocolates!

Some terrific reds also in the sale, including the Pagos de Labarca AEX, also at twenty euro. On the white side, there are a few Albarinos (including Abellio, a favourite here). The Lunatico red went down well here recently and now I'm looking forward to trying their white, down to €12.00 from 18.99.

A Duo of Highly Recommended White Wines: Sauvignon Blanc and Verdicchio

A Duo of Recommended White Wines: Sauvignon Blanc and Verdicchio.

Jacques Frelin “Les Carrons” Sauvignon Blanc Touraine (AOP) 2018, 13.5%, €16.60 Mary Pawle

For over thirty years now, Jacques Frelin has been at the forefront of the organic wine movement in France. While organic is often associated with small, this is not the case with Frelin who has vineyards all over the country from the Languedoc (where he is headquartered) to the Loire.

The Touraine appellation covers the centre of the Loire Valley. With Tours, its main city in the middle, it stretches from Blois in the east to close to Saumur in the west, with independent appellations (such as Chinon, Bourgueil and Vouvray) situated within its boundary. While some Chenin Blanc is planted here, Sauvignon Blanc is the most widely planted white and this Les Carrons (hand harvested grapes and matured on its lees) is rather special.

Light straw is the colour. Citrus notes in the aromas of moderate intensity, more exotic fruit too plus floral notes. Vibrant and fruity on the palate, impressive mouthfeel also, no shortage of acidity either. All in all, quite a harmonious organic wine, another excellent drop from M. Frelin. Very Highly Recommended.

Food pairings suggested include serving it as an aperitif or with a warm goats cheese salad or guinea fowl with truffles. Serve 10-12 degrees.

Belisario 'Vigneti del Cerro' Verdicchio di Matelica (DOC) 2016, 12.5%, €24.99

Fallon & Byrne; Cinnamon Cottage; Wineoline.ie

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 Marches (central eastern Italy) that are well known for their Verdicchio wines, the Jesi and the smaller more inland Matelica. The wines of Jesi are the better known, more popular. But I’ve a grá for the Matelica version and it continues with this one! It would be nice to have an in-depth simultaneous tasting of both.

But back to the bottle at hand. This 100% Verdicchio is honey coloured, with orange and green tints. Beautiful aromatics, citrus notes prominent. Apple and zingy lemon on the palate, refreshing and lively acidity too along with a mineral character, harmonious all the way to the finalé. Soft mouthfeel too. Great balance of power and elegance and Very Highly Recommended.

The label confused me  a little:  "At 12 degrees celsius it is better, with all that is not red.” I think you can take it that the suggestion is that the Cerro goes well with white meat and fish dishes! Liberty Wines suggest hot appetizers, first courses or fish and the winery itself indicates it pairs well with Mussels and shallots.

This wonderfully fresh wine is produced by the Cantine Belisario, a co-operative founded in 1971 and the biggest producer of Verdicchio in Matelica. The climate here is more continental than in Castelli di Jesi and the combination of warm days and cool nights gives a longer growing season, and lovely aromatic qualities to the wines.