Charming red wines from Beaujolais and Mendoza

Charming red wines from

 Beaujolais and Mendoza

Domaine de la Bonne Tonne Morgon (AOC) “Les Charmes” 2018, 14% 

€27.00 Urru in Bandon// Little Green Grocer in Kilkenny // The Connemara Hamper in Clifden // Mary Pawle Wines 

Mid-ruby is the colour of this Gamay. And speaking of colour here’s a quote from Jancis Robinson: “Because so many of the world’s wine lovers have been taught to revere alcohol and deep colours in their red wines, Gamay has not had many fans outside Europe.”

Complex aromas, a melange of fruit, floral and vegetal. And again, as was the case with the 2017, we get those pure and deliciously intense flavours of the vivacious fruit, plus the usual fresh acidity, smooth and velvety all the way to the excellent finish, a harmonious trip from initial attack to the finalé. A nailed on Very Highly Recommended for this rewarding wine!

Wine Folly says Gamay is often compared with Pinot Noir (they are related!). “Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with food (even fish!). The best part is, you can find high quality Gamay at a much better price than Pinot Noir.”

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Domaine Bousquet Reserve Malbec 2018, Mendoza Argentina, 14.5%

€22.00 Organico in Bantry //Connemara Hamper// Mortons of Galway  Mary Pawle Wines 

This Mendoza Malbec comes in a deep violet colour, close to black. Aromas are quite intense, black and red berries in there. Fruit and elegance mark its impressive entry on to the palate. Pronounced fruit flavours with some sweet spices, a touch of vanilla, you may even find a fleeting hint of chocolate here. Sufficient acidity to ensure harmony, medium body with soft tannins and excellent length as well. What’s not to like? Always a favourite here and Very Highly Recommended.

The blend is Malbec (85%), Cabernet Sauvignon (5), Merlot (5) and Syrah (5). Aged in French Oak for 10 months. They say it is ideal with red meats, sauces, cheeses and pasta dishes.

A 1990 vacation in Argentina was all it took. For third-generation winemaker Jean Bousquet, it was love at first sight. The object of the Frenchman’s desire: the Gualtallary Valley, a scenic, remote, arid terrain high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, close to the border with Chile. Here, where the condors fly and not a vine in sight, Bousquet discovered his dream terroir, an ideal location in which to nurture organically-grown wines.

 From that virgin territory, nothing planted, no water above ground, no electricity, the French wine-making family’s venture is now recognised as the source of some of Mendoza’s finest wines. The vineyard is located in the foothills of the Andes and is an incredible 1200 metres above sea level. Here the thermal amplitude contributes to fully ripened grapes with excellent acidity.

From Carrigaline Towards Crosshaven. Walking on an old railway line.

 From Carrigaline Towards Crosshaven.

Walking on an old railway line.

(While waiting for car to be serviced!)

Looking back towards Carrigaline from the start of the estuary.
There are a few seats here.

All aboard!

The River Owenabue (also Owenaboy) flows in to the estuary here in Carrigaline and
the mixed waters make their way to Crosshaven.

Near the start of the walk

The last train ran along the  line on 10th September 1932. 

Cowslips on the margins of the walk.

Bread's not good for ducks! More advice here on feeding wild birds in a recent article on RTE.ie.

Pics taken 11.05.2021

The Museum of Literature Ireland (and The Commons Café ) Reopens This Friday Morning

The Museum of Literature Ireland (MoLI) Reopens This Friday Morning

The Commons Café will also reopen, serving takeaways

MoLI_photoJasonClarke

The Museum of Literature Ireland (MoLI) is delighted to announce the reopening of the museum on Friday, 14 May 2021, at 10.30am.

MoLI reopens with a brand new exhibition on children’s picturebook illustrator and writer Chris Haughton, curated by the wonderful Sarah Webb. Haughton is one of our most successful authors, and often among the very first Irish writers encountered by young children. The exhibition is a lovely opportunity for children to 'walk through' Haughton’s classic story A Bit Lost, while collecting souvenir animals along the way. And don't worry, there are lots of interesting moments for grown-ups too!

The museum’s hugely popular Nuala O’Faolain exhibition, ‘Somebody’, has been extended and has moved to MoLI’s third floor, so if you missed it the first time around this is your chance to catch it!

The museum will be open 6 days a week, Tuesday to Sunday from 10.30am to 6.00pm (last entry 5.00pm), with late opening on Thursdays until 7.30pm. MoLI will also be open for bank holiday Mondays. Entry is free for jobseekers, carers and frontline health and retail workers. Pre-booking is not essential but is strongly recommended to guarantee your timeslot.

A safe, inspiring space for families, MoLI includes a family-friendly exhibition, reading zones throughout the museum and a learning family room where visitors of all ages can relax and get creative. MoLI is sandwiched between two of Dublin’s favourite green spaces – St Stephen’s Green and the Iveagh Gardens, the perfect spot for a picnic and a stroll after a visit to the museum.

MoLI has a number of measures in place to ensure visitors’ safety, including social distancing, large, well-ventilated, open rooms, reduced visitor numbers and pre-booked, timed admission, hand-sanitation, hands-free interactive exhibits, protective screens on desks, mandatory face covering usage for staff and visitors, contact tracing, a one-way system and a thorough and regular deep clean routine. Staff will be on hand throughout the museum to assist with queries.

Speaking ahead of the museum’s reopening, Simon O’Connor, Director of MoLI, said: “We can’t wait to welcome visitors back to the museum. The gardens have been blooming, new exhibitions are installed, and a sigh of relief is exhaled as we greet what we hope is the end of a long, long lockdown.” 

The Commons Café will also reopen on Friday, 14 May, serving takeaway coffees and teas. The MoLI shop will be open for click-and-collect from Monday, 10 May, and will fully reopen on Tuesday, 18 May.

A Quart of Ale± #49. On the craft journey with Wheat/White, an Irish and German mix here.

A Quart of Ale± #49

On the craft journey with Wheat/White, an Irish and German mix here.

Heaney Irish White Ale 4.8%, 440can Bradleys

Heaney’s Irish White Ale is hazy; colour is a pale yellow and the white head doesn’t hang about. Hints of pine and a burst of citrus fruit. The malt, which also gets a show in the aromas, is prominent in the mouth where it matches up well with hop bitterness. Lots of late hop additions for a lively citrusy punch in this fresh and zesty white. 

They say: A versatile beer that pairs well with many foods. Try with a Fritto Misto. 

Other suggestions include lighter curried dishes, chilli or game, like pheasant or duck. Dim Sum could be added to the list too.

The label tells us this is a Wit Beer with orange peel and coriander. 

Wheat or white beers originated on the continent and many have prominent clove and banana in either the aromas or palate or both. Not too prominent here though, certainly not banana, clove has more of a presence. Heaney have put their own stamp on this White. And quite a good one. And there is certainly room in Ireland for a good one.

O’Hara’s Curim Gold Celtic Wheat Beer, 4.3%, 500ml bottle via Radical Drinks

Colour is gold, tending towards copper, with an attractive white head steady on the top, and shoals of little bubbles rising though a slight haze. A touch of fruit, including banana, in the aromas. O’Hara’s promise a “slight tart residue” and that is the case on the palate leaving the fruity flavours still in the picture but in a diminished role. The banana, peach and plum though are still there at the finish while the usual clove seems to more or less out of the picture all through.

Quite a good robust beer that has been on the O’Hara list for a long while now but it is indeed some distance from your typical German wheat beer, which is a somewhat gentler experience. Check it out sometime against the Ayinger Weizenbock (below) and your senses will soon inform you.

Geek Bits

Style- Celtic Wheat Beer

ABV- 4.3%

Plato °- 10.75° 

IBU- 20

Fermentation- Top fermentation

Availability- Keg (carbonated), Bottle 50cl (occasional 41L cask)

Serving Temperature- 6-8°C

Food Pairing- Truly refreshing, Curim Gold is an excellent accompaniment to hot and spicy dishes. A few years back, I enjoyed it with Porcini Mushroom Ravioli in a game broth with shredded duck leg and celeriac remoulade. Glass- Curim Gold Wheat Beer glass.

Rothaus Hefe Weizen, 5.4%, 500ml bottle via Bradleys

Muddy amber is the colour of this Rothaus beer from Germany’s highest brewery by elevation, at 1,000 meters above sea level. Situated in the beautiful Black Forest, the brewery was first established in 1791. Today, Rothaus claim to be one of the most successful breweries in Germany, largely due to the high quality of their products.

There’s a soft foamy head, white, above the haze, and it stays around for a spell. Aromas are intriguing: clove, honey, as well as the ripe peach. Some mix, and you meet much the same on the palate. Quite fruity then but no sense of sweetness and this fresh beer hints at summer days in the garden, in the beer garden (hopefully) rather than just in the back garden.

The label icon, “Biergit” (beer girl), a Black Forest girl holding two glasses of beer, first debuted in 1956 and is now the defining symbol for all beers made for the Rothaus Brewery.

The brewery points to “the best ingredients” as the big factors here:  Noble wheat malt, the purest spring water from the Upper Black Forest and mild hops with our aromatic hops from Tettnang and Hallertau ensure this”.

Ayinger Weizenbock, 7.1%, 330ml bottle via Bradleys

Pale yellow, hazy, with quite a decent white head. Expected aromas of clove and banana. Smooth on the palate, again with clove and banana, now with fresh bread added and a background of tropical fruit. Rich and vibrant and harmonious all through. Didn’t see an IBU count but bitterness feels modest and there is a refreshing dry and long finish. A very satisfying beer indeed.

They say: Our winter specialty is brewed with four different malts and wort separation method. The result is an alcohol degree of 7.1% by vol. and the Original gravity is 16.5°plato. Ayinger Weizenbock is a top fermented and unfiltered wheat bock beer. Available in 0.33l Vichy bottles.

The weizen-bock style is relatively uncommon, even in Bavaria: they are wheat ales (weissebeer or weizen beer) that are brewed to be as strong as a bock - with corresponding fuller body, and enhanced flavours. They can be pale ("helles") or dark ("dunkles"), and Ayinger Weizenbock is pale in colour.

Try with hearty German cuisine - smoked pork chops, sauerkraut and sausages; full-flavored game or duck; Weizenbock can pair beautifully with spicy Mexican or Indian cuisine. A memorable digestif or nightcap, Weizenbock is also a very nice match with apple strudel for dessert. Serve in the classic Ayinger 17-ounce "weizen swirl" glass, or an oversized wine glass.

 

Big news for Mayo food and drink producers

 Big news for Mayo food and drink producers

 

Wednesday 19^th May 2021 will be a red letter day for every food and drink producer in the county of Mayo. It’s the launch date for the much anticipated Mayo Food and Drink Networking and Training Programme which will totally change the food and drink landscape within the county. This is a really important event for owners or managers of food and drink businesses in Mayo to attend. It’s relevant for both established businesses and those at an earlier stage of development. Getting involved at the beginning will increase the value your business gets from the new network.

 

Celebrity chef Brian McDermott (right) is keynote speaker at the virtual event, and will talk about the importance and value of Irish food producers to hospitality and food tourism. Brian McDermott is an award winning chef, author, presenter and proud Donegal man who has just been named Ireland’s Producers Champion for 2021 by Blas na hEireann. He has built a national reputation on one simple belief – that tasty, healthy food based around traditional recipes and local produce is something everyone should enjoy. He’s a familiar face on TV, has his own weekly BBC radio slot and is a regular on the Irish food festival circuit.

 

The Programme is a result of the Mayo Food and Drink Strategy 2025, and between now and July 2022 will give free and easy access to training, mentoring, and information supports, exclusively to Mayo food and drink businesses. Having a network of producers will develop and improve the profile of Mayo food nationally. The producer register already includes 115 businesses and any who have not yet signed up are encouraged to get involved. There is no cost to producers. 

 

Sue O’Toole, Senior Enterprise Officer, South West Mayo Development Company has been a stalwart champion for developing the food and drink sector in Mayo. She commented, “Last year I was privileged to work with local producers to develop the Mayo Food & Drink Strategy 2025. Now, South West Mayo Development Company, on behalf of Mayo Local Action Group, is delighted to announce the Mayo Food Programme, a LEADER funded response to the challenges and opportunities identified in the Mayo Food & Drink Strategy 2025. The Programme will action the priorities identified by producers.  It is totally food focused offering networking supports and a range of training and skills development supports. LEADER continues to work with the producers in Mayo’s vibrant and growing food and drink sector”.

 

Programme manager Oonagh Monahan has secured the services of four expert trainers, all steeped in the food and drink sector. They are: Aisling Roche (business supports); Louise McDonnell (e-commerce and e-marketing); Suzanne O’Brien (food tourism/integrating the food and drink sectors with tourism); Derek and Joanna Hannick (adapting your food and drink business for future opportunities and challenges).

Launch attendees will get the benefit of the trainers’ top tips for saving time, making money and ensuring success. It’s a great chance to ask burning questions and get the benefit of their shared experience and knowledge. Everyone at the launch will also be included in a free draw.

 

Elaine Moyles, A/Head of Enterprise Local Enterprise Office Mayo, explained the support her organisation can offer, saying, “LEO Mayo is delighted to support the Mayo Food & Drinks Network. We work with local producers across the food and drinks sector offering training, mentoring and financial supports to help grow and scale their business and can see at first-hand the high quality produce created in the county and sold worldwide. We encourage local businesses to take part in this important opportunity to collectively promote their products, reach wider markets and advertise Mayo as the food destination of choice”.

 

Join in the launch of the Mayo Food and Drink Networking and Training Programme at 12 noon on Wednesday 19^th May. It will be streamed live on Facebook (www.facebook.com/mayofoodanddrink). The link will be shared on social media.

 

The Mayo Food and Drink Networking and Training Programme is supported by South West Mayo Development Company and Local Enterprise Office Mayo.

press release

SUMMER IN THE CITY. THE HARBOUR, GALWAY SET TO RE-OPEN ON JUNE 2ND

 press release

SUMMER IN THE CITY

 THE HARBOUR, GALWAY SET TO RE-OPEN ON JUNE 2^ND

 

After months of isolation and restrictions, it’s almost time to experience life’s pleasures again as hotels and domestic destinations swing open their doors with a warm welcome for all.

The beloved Harbour Hotel, Galway will re-open for leisure guests on June 2^nd and inspired by the lyrical beauty of the City of Tribes and the breath taking terrain of the Wild Atlantic Way, have created some super new summer experiences with FREE interactive walking tours. The interactive walking tours will afford guests the experience of discovering the heartbeat of Galway City, taking in the hotspots like the Spanish Arch and Eyre Square plus some secret boltholes frequented by Galwegians.

Back by popular demand The Harbour’s Rekindle package is bookable online and includes 2 nights’ accommodation in a luxurious Executive Room, a chilled in-room bottle of Prosecco on arrival, a three course dinner for two on an evening of choice at the popular Dillisk on The Docks plus delicious à la carte breakfast each morning.   Two night package experience costs from €412 per couple.

“We have had time to rediscover our amazing surroundings during lockdown.  We are blessed to reside in the West of Ireland and want our guests to experience the magic of our city and environs.  It is also great to work with some local businesses too, as we all collectively recover and bring some hope and respite to our Irish customers this summer” said General Manager”, Ali McHugh.

If you’re looking for an authentic Wild Atlantic Way experience then a trip aboard Galway Bay Boat Tours is a must, or if you fancy venturing a little further this summer,  Aran Island Ferries will be departing around the corner from the hotel at the docks! Those looking for a more serene experience can enjoy a leisurely cruise aboard the Corrib Princess which departs from Woodquay at Galway City Centre and heads out onto Lough Corrib.

With an enviable waterfront location in the heart of Galway City, just a 3 minute stroll will take you to Eyre Square and the city centre, Shop Street, Quay Street and the Latin Quarter making it an ideal location to enjoy the renowned charms of “The City of Tribes”.   For those looking to explore the magic of the west of Ireland then a mere 5 minute drive will take you to Salthill Prom, the coast road to Connemara and the sights of the Wild Atlantic Way, plus the hotel offers on-site parking.

To book your stay visit www.harbour.ie or T: +353 91 894800 for more details.

Dining NOW Guide. This Week's Choices In Cork. Update #3 includes Mirco Giveaway & Glass Curtain Competition

Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence, a pic and a link to menu, plan to update regularly)

 w/e 16/05/2021 Update #3

Click and Collect. At Home. Takeout. Takeaway.

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Killavullen Farmers Market

If you want to "do it yourself" this weekend, check out Market Day in Killavullen this Saturday 15th May 10.30am to 1pm.

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Here's a taste of what you can get at Iyers this weekend.

Check @iyerscafe on Twitter for more details

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This week is "a giveaway time"

 at Da Mirco!!!!!! 

Would you fancy a FREE 🇮🇹 Italian Feast 🇮🇹 for two people and a bottle of Organic Prosecco?

For your chance to win

• follow @damircocork on both Instagram & Facebook
• like the post about this Competition on both social platforms
• and finally, tag two friends and make sure he/she follows Da Mirco too

Da Mirco will announce the winner on Sunday 16th May on our Facebook & Instagram Page

Good luck!

In the meantime, check Da Mirco's menu for the weekend ahead!

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Ahmet Dede at Customs House Baltimore.

New Week, New Menu,

We are open Friday to Sunday.

Our take away set menu Saturday 5.30 pm till 8 pm.

Sunday brined and glazed Rotisserie Chicken with black pepper gravy and sides from 12.30 till 2.30 pm pre-order only collection from the restaurant. Price is €40

Saturday menu price €35

Orders will be taken by phone from Wednesday morning 10 am call 02848248 or you can order from click and collect.

We are also open from 9.30 am Friday to Sunday with freshly baked goodies, dips, salads and more.

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Dockland's Menu This Week

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Greenes Restaurant

Baked beetroot polenta with Ballyhoura mushrooms, spring vegetables and cheese sauce

Available on our #clickandcollect menu this week! To order visit http://greenesrestaurant.com/menus

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This week’s box brings you to Lombardy to the region of Franciacorta (Italy’s ‘Champagne’ district) to sample one of my favourite Pétillants Naturels (Pet Nat for short). 

Pet Nats are trendy and very much of the moment, but have, in fact, been around for centuries - even before Dom Pérignon started to discover the magical chemistry between fermentation and carbon dioxide. 

The region has much to offer by way of delicious ingredients and signature dishes. We’ve had a lot of fun researching recipes and ingredients for this week’s box. And with such a versatile food wine, it’s been an absolute pleasure!   

€50 for 2 ppl. Orders to info@latitude51.ie by midday Thurs Collection Fri 14th May from 5-6.30 

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Goldie Finalé

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Win dinner for 2 in aid of the Irish Cancer Society

Details from The Glass Curtain team

The Glass Curtain are usually fast out of the blocks with their At Home Menu - details here.

They also have another start ahead of them, the race all in a good cause, in aid of Irish Cancer Society. Which one of the gang will do best?

"As some of you may know, our wonderful pastry chef Donna has inspired the staff to train for the Cork City (half) Marathon on the June Bank Holiday weekend, to raise funds for the amazing Irish Cancer Society. To create a little buzz, we are running a competition along side Donnas Fundraiser. All you have to do is pop over to the fundraiser page and place a €5 Bet on who you think will run the route the fastest on the day. Choose from Donna, Brian, Aarron, Colin, Michael, Caio or Ana! We will choose three people at random from whoever picks the fastest runner for Dinner and Wine from 'The Glass Curtain at Home'.

Please make sure you leave your name along with who you are betting on to validate your entry https://www.justgiving.com/fundraising/donna-hennessy"

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On the Pig's Back

The Picnic Box is a Selection of Products from On The Pigs Back Kitchen & Deli in Douglas, everything you need for the ultimate picnic.

It's available for collection every Saturday from 12 to 3.30 pm from our deli in Douglas, orders taken by phone @ 021-4617832l until 4pm every Wednesday or you can order through NeighbourFood.ie/douglas for collection on Thursdays!

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Jacques

Our menu for this weekend is now live here. To place an order please call 021-4276387 or go to our website www.jacquesrestaurant.ie

Want to add wine? Their Chablis on the left is "perfect for seafood, especially shellfish".

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