Tuesday, March 2, 2021

Beaujolais and Picpoul de Pinet. Two Well Recommended Examples.

Beaujolais and Picpoul de Pinet.

Two Well Recommended Examples



Roux “Domaine de la Plaigne’ Beaujolais-Villages (DOP) 2017, 13%

€17.90 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny


This Gamay, from a small family run vineyard, has a mid to dark ruby colour. Aromas are quite intense with berries (raspberries, red currants and black currants in the mix) prominent. The palate is fruity and round, all in harmony right through to the persistent finish. Nothing unexpected really and the importer’s description sums it up very well indeed: “Delicious, gives simple, but immense pleasure in a typical good Beaujolais fashion.” Highly Recommended.



The Roux owned Domaine de la Plaigne covers more than 15 hectares in the commune of Régnié-Durette, right in the heart of the Beaujolais wine region. Wine-growers father and son, Gilles and Cécile, represent the 4th generation, and since 2014 their son Victorien has joined them on the estate. They all get name-checked on the bottle.

In Brief:

Grape: 100% Gamay

Character: fruity and harmonious

Ideal for all occasions from aperitif to cheese. Serve at 14 degrees.

Winemakers: Gilles, Cécile and Victorien Roux.

Vines: Average age - 65 years

Soil: Sand/Granite

Serve with: Lyonnaise salad, prepared pork products, poultry, leg of lamb, entrecote steak with Beaujolais sauce.



Montredon Picpoul de Pinet (AOP) 2019, 13%

 €13.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny


Crystal clear but with attractive strong green/gold highlights. That’s the “colour scheme” of this Picpoul from the designated area along the shores of the Med. Aromas are apple and pear, peach and lime. Made 100% from the Picpoul grape, which translates as “stings the lip”, it is known for its high acidity. But the grape has much more than that going for it. It is fresh, flavourful, with good weight, and there’s a hint of minerality in with that acidity. This lip-smacking refreshing wine is a Highly Recommended example.


Picpoul is an ancient grape but the disease Phylloxera almost did for it until the French discovered it could thrive on sandy soil. Hence its renaissance in the Languedoc. It is no surprise, then, that Picpoul is to be found only in coastal vineyards such as those which surround Pinet and the Etang de Thau (lots of oysters here, conveniently!), just west of Montpellier. According to Wine-Searcher, there are a few vineyards in Portugal and Spain growing Picpoul, although there it goes by the names Picapoll and Avello.


Picpoul de Pinet is splendid with seafood and shellfish as well as other traditional Mediterranean dishes. It neutralises the salt and iodine in shellfish and other crustaceans, and is surprisingly good with rich cheese and charcuterie. It’s best drunk young and cool (between 8-10°).


Producers Bruno and Christine Cantie of Domaine Montredon own 55-ha, with 20-ha planted with Piquepoul. Their style is for classic, text-book dry and crisp Picpoul, wines that are ideal with the local seafood – oysters and mussels in particular. You’ll find them about halfway between Narbonne and Montpellier. By the way, there is no link between this producer and the Châteauneuf-du-Pape producer Domaine de Mont-Redon.

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Skellig Six18 Distillery collaborate with the stunning 5-star Hayfield Manor Hotel for Mother’s Day Treat!

Skellig Six18 Distillery have collaborated with the stunning 5-star Hayfield Manor Hotel,
to bring you special luxurious gifts to treat your mother, this Mother’s Day!



The mothers of Ireland have kept families safe, careers going, households running and children learning throughout this challenging past year. It’s always a tough job but this year, it has really required so much resilience, patience, dedication and care. This year, although our doors may be closed for a much-needed escape, the teams here at Skellig Six18 and the Hayfield Manor Hotel want to bring a 5-star luxurious experience to mothers in Ireland, to have their own moment to be treated to some luxury.




This collaboration has been announced with a social media competition which will run until Tuesday, March 9th), hosted on the Skellig Six18 Distillery Facebook.com/SkelligSix18 and Instagram.com/SkelligSix18 account pages. The prize for this competition will be for a lucky mother to win 1-night B&B for two in the Hayfield Manor Hotel with a complimentary Skellig Six18 Gin on arrival, to escape to when Ireland re-opens again. And in time for Mother’s Day itself, we will deliver this prize to the winner in one of our gift boxes, that have been specially curated as part of this collaboration. This will include Skellig Six18 Artisan Pot Distilled Gin and tonics, and Hayfield Family Collection Natural Wax Candle and Hayfield Family Collection Luxury Handbound Journal, so the lucky winner can savour their own moment at home this Mother’s Day, 2021.




Together Skellig Six18 and Hayfield Manor have collaborated to curate 2 special gift boxes in time for Mother’s Day, and these are exclusively available on the Skellig Six18 Distillery online shop and include a choice of the following two:



Deluxe Mother’s Day Special (retailing at €120) including; a voucher for the award-winning Hayfield Manor Afternoon Tea for Two, a bottle of premium Skellig Six18 Artisan Pot Distilled Gin 70cl and two premium contemporary Tumbler Glassware.
Hayfield Manor Experience At-Home (retailing at €80) including; Hayfield Family Collection Natural Wax Candle and Hayfield Family Collection Luxury Handbound Journal, a bottle of premium Skellig Six18 Artisan Pot Distilled Gin 70cl and Poachers Classic Irish Tonics.




These 2 gift boxes for this Mother’s Day are exclusively available to buy on the Skellig Six18 Distillery online shop at www.skelligsix18distillery.ie/shop, for nationwide delivery only. We carefully hand pack each gift box in beautiful 100% compostable/recyclable packaging and include a hard written personalised note to the lucky mamaí.







Ends.

For further information, please contact: Aoife Breen aoife.breen@skelligsix18distillery.ie




About Skellig Six18 Distillery: Skellig Six18 was inspired by the landscape that is defined by the tenacity, muinín and grit of the 6th century monks who built a monastery at the edge of the world. Off the Wild Atlantic coastline, this ancient monastery can only be reached by climbing six hundred & 18 stone steps that lead to the top of the Skellig Michael. This has been our inspiration and where Skellig Six18 begins.




Skellig Six18 Gin is the prefect aperitif, distilled in small batches at the distillery in Cahersiveen, Co. Kerry. Each local botanical has been carefully chosen, filled with flavour to create a unique Irish Gin, herbaceous with citrus and pink grapefruit notes. Developing a complex liquid, rich in flavour and depth means Skellig Six18 Gin pairs beautifully with a variety of foods. The perfect aperitif.




Follow Skellig Six18 on Facebook.com/SkelligSix18 | Twitter.com/SkelligSix18 | Instagram.com/SkelligSix18 and www.linkedin.com/company/skellig-six18-distillery-visitor-centre




About Hayfield Manor Hotel: As Cork city’s sole 5-star hotel, Hayfield Manor provides all the charm of a country house, uniquely posed within two-acres of beautiful gardens, and just a pleasant stroll to the heart of Cork city. The hotel is also located alongside the historic University College Cork. A visit to Hayfield Manor is an experience Beyond the Best. As well as luxurious & spacious accommodation which is individually designed with your comfort in mind, guests of Hayfield Manor also enjoy exclusive access to The Beautique Spa which features the full range of Elemis Spa Therapy. Hayfield Manor is home to two award-winning restaurants; Perrotts Garden Bistro is the hotel’s popular casual dining venue with a menu inspired by world food trends & peppered with the best of local produce & Hayfield Manor’s signature restaurant, Orchids, features the finest in contemporary Irish cuisine set within a dramatic & glamorous backdrop, inspired by the eponymous flower. Residents of Hayfield Manor experience exceptional hospitality with staff dedicated to providing individual & memorable service alongside every modern comfort. Whether your stay is for leisure or business, it is our pleasure to attend to every detail for you. Combining grandeur and authentic Irish service, guests of Hayfield Manor are provided with a 5-star experience and the distinctive character of a manor home.

press release




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Monday, March 1, 2021

A Quart of Ale± #37. Moving on over to craft with Euro-style Lagers!

A Quart of Ale± #37

Moving on over to craft with Euro Lagers!



Augustiner Edelstoff Münchner Bier (GAA), 5.6%, 500ml bottle via Bradleys


Put this in a tall slim glass as recommended and you get a head that looks like a fluffy ice-cream and below that a myriad little bubbles race upwards in the light gold liquid. Its attractiveness is enhanced by a hint of exotic fruit aromas. And that sweet fruit also pops up briefly on the palate but soon the hops have their say as this satisfying beer heads towards a full and persistent finish. Love the mouthfeel, the smooth full body and the flavour. No wonder this historic brewery (founded 1328) is a name well-known far beyond Bavaria and Germany. 


Serve at 5 - 7 ° C  and you’ll find it goes well with typical Bavarian dishes, such as white sausage with sweet mustard or with roast pork with sauerkraut. Its mildly bitter taste makes it a perfect beer for the sunny outdoors and can also be drunk with many other dishes.


It is said that the Augustiner Bräu is the oldest Munich brewery. Originally founded (1328) by an ecclesiastical order, it was privatised in 1829. The good quality of the historical recipes was retained and this has given the brewery a terrific base. Traditionally brewed according to the German Purity Law, as you’d expect, Augustiner Edelstoff is praised as one of the best beers from Bavaria.


Yellowbelly Kellerbier Lager 4.3%, 440ml can Ardkeen Store



A bit puzzled from the start with this one! They say: “A core beer, available all year round. A lager for lovers of good beer. Kellerbier (Cellar Beer) is a German style Lager that has not been conditioned to same extent as other lagers. The resulting beer is naturally cloudy with a rounder full bodied mouthfeel.”


Despite that description and the word “unfiltered” on the can, mine pours as clear as could be, a lovely bright amber with shoals of bubbles rising to the top. It is smooth, with that full bodied mouthfeel that they mention above, easy-drinking with a lip-smacking finish and a touch of sweetness. Cloudy or not (and this one is certainly clear), it is a damn good craft lager. 


Malts are listed, on the can, as Pilsner, Wheat, Munich, Cara Clair while hops used are Huell Melon and Hersbrucker.


Eight Degrees Bohemian Pilsner Lager 4.0%, 400 can



Colour is a pale, but bright, gold, with a mere disc of a head that persists. Hops influence the floral aromas. And a promise of refreshment from the first sip. And no shortage of flavour either as this light and crisp beer spreads smoothly, in fulfilment of the initial promise, across the palate and persists until the satisfying finale. Bitterness enough to keep the balance. A good one and sessionable!


They say: Treat as an aperitif, amazing with pizza and don’t miss trying it with Thai or Vietnamese food. A crisp and adventurous drop, just perfect for a chilled out session. Bliss!


Some Details:

Style: Pilsner lager
Malt: Two row base Irish malt.
Hops: Hallertau, Hersbrucker, Lublin.
Strength: 4% ABV
Bitterness: 33 IBUs


St Mel’s Classic Range Helles Lager 5%, 500ml bottle via St Mel’s online



Cloudy amber is the colour here, gazillions of little bubbles shoot up into an attractive white fluffy head that’s in no big hurry to depart. This is bottle conditioned and dry hopped. 


Brewers Liam and Eoin have come up with a great result here, smooth, and balanced well between the malt and hops, with the bitterness nicely judged. One of the best flavoured lagers around, good mouthfeel too. Moreish is a word the brewery uses and I would certainly agree. Put this on your lager shortlist!



They say: Lagered for 4 weeks in the tanks and re-fermented in the bottle using a second strain of yeast. St. Patrick's nephew, Mel, helped spread knowledge and learning through the Irish Midlands in the 5th Century AD. St. Mel's brewing company is an independent artisan brewery, whose mission is to brew the highest quality beers from the best possible ingredients, combining innovation, passion and tradition. We hope you enjoy this bottle and, if you haven't already, convert to craft beer.


Food pairing tips: Perfect companion to big brash flavours of chilli, Indian cuisine or ribs. It also works great with Swiss cheese or a cheeky Battered Sausage and Chips.

* Top pic via Pixabay

Previously in A Quart of Ale±

A Quart of Ale± #37.  Moving on over to craft with Euro-style Lagers!

A Quart of Ale #36 a quartet of Pale Ales. Blacks. Crafty. Dungarvan. Rascals.

A Quart of Ale± #33. Moving on over to craft with St Mel’s Brewery.

A Quart of Ale± #32. Moving on over to craft with Lambic and Geuze




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BeoirFest 21 Kicks Off With Stout And Porter. Experts from Dungarvan Brewing, Kinnegar and Trouble onstage.

BeoirFest Kicks Off With Stout And Porter.

Experts from Dungarvan Brewing, Kinnegar and Trouble onstage

Dungarvan's Cormac took time off to go online last Saturday


Coconuts on a Donegal beach! That idyllic image was floated by Rick from Letterkenny based Kinnegar Brewery during the early stages of last weekend’s online Beoirfest.  Rick was joined "onstage" by Cormac of Dungarvan Brewing and John of Trouble Brewing.


Stout and Porter was the subject of the hour-long discussion and it threw up some very interesting points. Kinnegar’s Yannaroddy Porter is rich in traditional dark roasted malt flavours laced with an exotic streak of coconut and no, they don’t turn up on the local beach.


Clockwise from top left: Brian (moderator), Cormac (Dungarvan),
Johnny (Trouble Brewing) and Rick (Kinnegar)


Organiser Brian had started the ball rolling by asking what was the difference between Stout and Porter as he, like many of us, are regularly puzzled. Johnny quickly declared it was nebulous. Rick: “We don’t stick to historical definitions but Yannaroddy is more akin to porter.” He also said that being classed as porter takes it out of the shade of Guinness stout. Johnny remembered: "Yannaroddy was one of my first tastes of craft beer… super rich."



Coconut, plus a question from the "audience", quickly led to talking about other additions. Cormac warned that the use of adjuncts must be subtle. “Barley gives plenty of flavour.. you don't want additions to take over.”

Where Kinnegar started: K1


Johnny agreed and indeed all three spoke about small margins and trail and error. Not too much trial and error with Trouble’s Dark Arts Porter, one of their original recipes and “still going strong”. “No roast barley, it is porter, on the lighter side, great for a session.”

Rick said he was a big fan of Dark Arts. “Both versions drink nicely..classic easy-drinking..very enjoyable.”


Rick added that Stout and Porter accounts for 5% or less of the Irish craft market. “The general Irish interest in Stout doesn’t translate to the craft sector.”



 Cormac agreed: It’s not going to be the biggest seller in the range. But as a brewery, you like to have the full range to keep it interesting. It’s part of a huge variation. Very boring if we all went for fashion. Keep it interesting!”


Rick agreed: “it would be a very meagre landscape if it was just IPAs.” 


Cormac then told us about his winter stout, the rich Coffee and Oatmeal Stout that they’ve been producing for the past ten years. "We get the oatmeal from our neighbours Flahavan’s for its creaminess. The coffee, and it’s a different one each year, comes from Badger & Dodo roasters. There’s usually a bit of trial and error as we try to find the sweet spot. The beans that produce a nice cup may not necessarily work well in the stout blend."


Johnny really loves this one: “The oatmeal is spot on ..not too much coffee.”


Rick said balance is so important: “You don't want overwhelming flavours - happens a lot at festivals. Of course you do want a flavour experience but you also want a social experience - you don't want to be kicked in the head all the time!”



Then Cormac told us that Dungarvan were experimenting with cans (even can conditioning!). They started by bottling everything, then added cask and, locally, keg. Now it seems it's time to go canning. “Cans are huge… let us try can conditioning and see how it goes. Interesting!”


Seems to be going well. Rick had one of their very first cans and declared it tastes wonderful.


Next week Brian has Canvas, White Hag, and Black Donkey lined up for a chat about yeasts and sours. If you want to sample of the beers they'll be bringing, get your hands on Liminal Barrel 26, Púca, and Sheep Stealer.



Later weeks will feature Wicklow, Hopfully, Dublin City, Crafty Bear, Blacks, FourProvinces as well as a Cider event featuring Tempted, Legacy and Stonewell.


Brian is using a platform called Airmeet that also allows a lot of interaction so remote punters can ask questions and win beer and kit. Check it all out here.



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Sunday, February 28, 2021

Have you tried Ichigo Ichie on Neighbourfood?

Have you tried Ichigo Ichie on Neighbourfood?




The pandemic has inspired (forced?) restaurants and chefs into new ways of getting food to their customers who have, in fairness, in many instances, also responded well to the situation. You’ve got Click & Collect, At Home and various other names. Some include delivery. Most recently, my local Neighbourhood have been featuring dishes from Takashi Miyazaki and his Michelin starred restaurant Ichigo Ichie. We’ve dipped into that offering a few times including last Wednesday.


We ordered three dishes: Miso Soup, Maki Sushi and Kuro Curry. Many of you will be familiar with the first two but the Kuro will probably be a puzzle. It was to me until I read up on it. Kuro means black, not at all the most popular colour on your plate. But it, with its local ingredients, was delicious, pepped up by the curry element.



We had enjoyed the Miso soup a week or two ago and enjoyed it again this time. It is a traditional Japanese soup consisting of stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on seasonal recipes. Full of flavour and nice and warm for this time of year.


We also had the Maki, a sushi that is cylindrical in shape and includes grilled seaweed nori, that is rolled around sushi rice and various other fillings. It is one sliced maki sushi roll that comes in 6 slices - fish will vary daily. Again we have previously enjoyed Miyazaki’s sushis and he is a master.

Sushi


You could also try his Nigiri which is thinly sliced raw or aged fish set on top of a mound of sushi rice. A small amount of wasabi is often placed in between the rice and fish. There is a selection of 5 pieces of nigiri - fish will vary daily. Again, these come from the hands of a master and won’t disappoint.

Nigiri


The Kuro curry, as I said earlier, translates from Japanese to Black Curry and is totally new to me. This dish features a home-made burger made from 100 % Hereford Caherbeg beef and free-range pork mince. The curry sauce is made from roasted wheat flour and squid ink. The result is a dark, smooth, elegant sauce. It is also served with rice and pickled vegetables.


I can understand this cuisine may sound strange and off-putting to some but if you’re game to try something new and different, then go for it! If you want to ease into it, try the soup and the sushi or nigiri. Not often you’ll get Michelin-class expertise and food at these prices.



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Marina Walk, Cork February 2021

 Marina Walk, Cork February 2021

(and a few from Feb 2010 below)

5th Feb

Shandon Boat Club



Stadium, Herons nesting

Herons nesting

Stadium, Herons nesting, Atlantic Pond

Stadium, Atlantic Pond

Stadium, Herons nesting, Atlantic Pond

Stadium, Herons nesting, Atlantic Pond

Silversprings Hotel and flyover

Currachs at Shandon BC

Currachs at Shandon BC

Coffee ahead!


Silversprings hotel and flyover

Tivoli docks



Atlantic Pond and stadium

Shandon Boat Club, new city buildings in background

Shandon Boat Club

Shandon Boat Club

Shandon Boat Club

Shandon Boat Club

Looking across River Lee to Lower Glanmire Rd and, higher up, Montenotte

Looking across River Lee to Lower Glanmire Rd and, higher up, Montenotte

Feb 22nd 2021
Montenotte House (left) and, top, Care Choice Home



Herons nesting

Nest building

Heron





Cork Boat Club

Concrete seating at Blackrock Pier

Blackrock Castle

Blackrock (right), Tivoli (left)

Blackrock Castle, boats
Natural Foods Bakery, Blackrock

Scrap boats near pier

Pier Head

Atlantic Pond seat in water, after bad weather

Atlantic Pond, stadium

Tivoli Docks

Work in progress at docks

21st Feb 2010 (note the year!)
One I did earlier.

Blackrock Castle and boats

Farmers Market in progress

Farmers Market in progress




Tivoli docks




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