O'Briens Introduce Exciting New Wines Including This Very Highly Recommended Viognier

O'Briens Introduce Exciting New Wines

Including This Very Highly Recommended Viognier

Lynne Coyle MW, O’Briens Wine Director: “We are delighted to have recently added these exciting new wines to our range over the past couple of weeks. Six of them are organic, of which three come from our long-time Chilean partners, Emiliana.”

The two wines featured below are among the newcomers and both are on offer until July 18th. Others will come on offer after that date and we’ll get to those as well (including two more from the Emiliana Novas series). 

Watch out also for the O'Briens Spanish Wine Sale between 21st July and 2nd August.

Emiliana “Novas” Viognier Gran Reserva 2020 Valle Casablanca (DO), 14%, €12.95 until July 18th (was 15.07).

Light to mid straw is the colour of this organic Viognier from Chile’s Casablanca Valley, part of a group of wines new to the O’Brien portfolio this year. Peach and nectarine feature in the pleasantly intense aromas and also on the palate. It is quite dense and silky in the mouth, certainly ample, and the balancing acidity is key to this excellent experience, right through to the harmonious finish. Very Highly Recommended.

The vineyards, just 100km north-west of Santiago, are only 30km from the Pacific Ocean, so cooling sea breezes and ocean fogs help to moderate the long hot summer days and lengthen the ripening season, allowing the grapes to develop greater complexity of flavour, whilst retaining acidity. After fermentation, the wine is aged in oak barrels for 8 months to add a creamy texture. Those cooling sea breezes are a key factor as Viognier can easily over-ripen.

The label tells us that these “Premium organic wines are made with carefully selected grapes to create unique and high-quality products that faithfully express their terroir”. The Cabernet Sauvignon was listed as the 7th best value red in Chile by Wines of South America (pub. 2014).
We’ll have another couple from Novas (a Riesling and a Syrah-Mourvedre blend) over the next few weeks and, after this, I'm really looking forward to those.

Emiliana are one of the largest producers of estate-grown organic wines in the world. Their spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. General Manager José Guilisasti and winemaking consultant Alvaro Espinoza were key to establishing this project to convert a large commercial winery into a commercially viable organic one. These innovative wines are made with great care and attention and the results are inspiring.

Emiliana’s “Gé” is Chile's first ever certified biodynamic wine and is listed at #9 in the Twenty Wines to Drink Before You Die (Wines of South America pub. 2014) 

Luzon Monastrell Jumilla (DOP) 2020, 14.5%, €10.95 until July 18th (was 13.95)

This unoaked Monastrell from Jumilla in Murcia, a small region on the Mediterranean coast of south-eastern Spain, has a deep cherry colour. Intense yet elegant on the nose, a pleasing melange of red and darker fruits (cherries, plums and strawberries). And, on the intro to the palate, you immediately think juicy and fresh, as the fruit and acidity combine in impressive harmony. Tannins are pretty well integrated and the finish lingers. Highly Recommended.

This excellent newcomer has no added sulphur (as you can see on the label), is certified organic and vegan. The label calls it “honest, fresh, fruity and flavoursome” and indicates it should be served at between 14 and 16 degrees.

O’Briens: Bodegas Luzón was established in 1916 and specialises in growing Jumilla´s Monastrell grape. The estate is now owned by the Fuertes Family, who have invested heavily in the vineyards and winery. Luzón are one of our top Spanish producers, making a range of good value red wines. This Monastrell is a good example. It is a very good price point and already proving popular with our customers.

Note too the climate in this part of Spain is Mediterranean, with dry, sunny growing seasons. This helps the grapes remain healthy, disease free and allows for easier implementation of sustainable farming practices. Not all plain sailing though. Wine-Searcher.com says that “frosts, violent storms and torrential rains still pose real threats to vines” here.

Monastrell is known as Mourvedre in France where it is a key component of the Rhone GSM (Grenache, Syrah and Mourvedre) blends.

A Quart of Ale± #59. On the craft journey with a mixed session: Blacks, Boundary, Larkins, West Kerry.

A Quart of Ale± #59

On the craft journey with a mixed session: Blacks, Boundary, Larkins, West Kerry. 

Blacks Ace of Haze Battle of the Tropics DDH Hazy IPA 5.5%, 440 can Bradleys

Yellow-gold is the colour of this latest Ace of Haze from Blacks of Kinsale as they put Azzaca and Mosaic hops through their paces in the Battle of the Tropics. A soft fluffy head sits on top of the haze.

They say: Meet the newest member of the Ace of Haze family, fresh off the canning line. Azzaca and Mosaic do battle to bring you a double dry hopped (DDH) hazy IPA, bursting with mango, pineapple and floral citrus flavours and aromas.

Fruity and floral notes, pine too, in the aromas and that continues on the palate of an interesting mid-bodied and heftily-hopped IPA. It is instantly friendly in the mouth, full of flavour and refreshing, very easy to get along with and there’s quite a finalé as well. 

Quite a combination and one for the short list!

Boundary Very Serious Situation Pils 4.8%, 440 can Bradleys

Light gold is the colour here, slightly hazy with no shortage of rising bubbles. Aromas are mildly fruity (citrus perhaps). Fruity too on the palate, a touch of spice also, refreshing with a dry lip-smacking finish. Very Serious Situation is a pretty serious contender in this style!

I haven’t heard too much of Tettnang, yet this German hop has a long history and is used in the production of a huge variety of beers, including everything from German Pilsners to American Pale Ales.

Not too much info on the beer on their website other than to mention it’s a “crisp, refreshing Pils, generously hopped with Tettnang”. Credit for the can artwork goes to  John Robinson. Boundary is a cooperative brewery owned by its members.

They say: In December 2014, we offered our first members the chance to start a brewery that we could all be proud of! In eight days, we raised £100k and welcomed 447 members to our Cooperative.We got to work immediately. Loads of people missed out on our initial Community Share offer, but we had what we needed to get off to an amazing start.In January 2015, we took the keys to our brewery in Portview Trade Centre. In May, we brewed our first beers.They sold out immediately.

Since then, we've released four core beers, and a mildly ridiculous amount of specials. Reviews have been amazing. In fact, we’ve been voted the best beer and best Brewery in NI every year since we opened!! In December 2015, we opened membership again, and raised over £160,000 to help us scale. 

Read more here https://boundarybrewing.coop/pages/membership 

Curious Society Citra Pale Ale 4.5%, 440ml can Bradleys

Curious Society is the name of a series of better value beers from Larkins. They say: A classic pale using one of our house yeasts and one of the all-time best hop varieties Citra.

Yellow is the colour and the head is short-lived. Mango, guava, and lychee fruit is what you expect from the Citra hop and that exotic melange is more or less what you get here. No real bitterness about this well-made pale ale but it is a very pleasant drink and easily quaffable.

Enjoyed this one very much. I also have their Atlantic 353 West Coast IPA in the queue; looking forward to trying that quite soon!

West Kerry “Carraig Dubh” Porter 6.0%, 500ml bottle Bradleys

This hand-crafted traditional porter comes in a black robe with a creamy brown head. It is more or less chocolate and coffee all the way from here but there is an acidity also at play. 

They say: “Carraig Dubh is a rich luxurious porter brewed with bags of chocolate malt. This bold heavy porter is laden with coffee and chocolate Tones.” It is bottle conditioned and made from malted barley, hops, yeast and spring water “from our own spring”.

Traditional, yes. A bottle (or two) would go down well at the threshings I remember - but not too many threshings on farms anymore. 

Porta 6 - Portuguese Wine now in Bag-In-Box Format

Porta 6 - Portuguese Wine now in Bag-In-Box Format

Vidigal Porta 6 Vinho Regional Lisboa (IG) 2019, 13.5%, O’Briens Wine

With the emphasis on the outdoors this summer, due to a combination of BBQs, Pizza Ovens and Covid (of course), there is an increasing demand for the Bag-In-Box format in wine. Porta 6, in its bottle format, is already a favourite of mine and of many O’Briens customers. 

And they are now delighted to offer this 3L box version - that’s equal to four bottles. Lynne Coyle MW, O’Briens Wine Director: “Our customers know and love this wine already, which should help dispel any notions about boxed wine and allow customers enjoy its convenience, value and sustainability. Perfect for a summer garden gathering or staycation trip.”

This dark and handsome ruby is irresistible. Aromas are loaded with fruit notes and that continue on to the supple palate, with sweet slender spice cozying up well with all that muscular ripe blackberry. And the finish, smooth and knockout long, is also packed with flavour. Quite a punch, quite a wine. Count it out yourself. No wonder O’Briens report it as “Our perennial customer favourite wine…With its memorable label, Porta 6 delivers a huge amount for its price”. 

This rich full-bodied easy-drinking red, now in its eye-catching easily portable box, is versatile, ideal with steaks and most BBQ food of course. It is a blend, as many Portuguese reds are. The locally grown grapes used are Castelão, Tempranillo (Tinta Roriz here), and Touriga Nacional. It has been aged for 3 months in French oak.

So now you've bought the box for €36.00. Terrific value as the regular bottle price is €12.95.

You have it on the table. But then.. you freeze!! The guests are waiting. But how do you open the damn thing? No panic*. It's quite easy. On one of the narrow sides, the one opposite to the that pictured above, there is a perforated area. Not immediately obvious but just run your fingers over the surface and you'll find it. Press and peel back the cardboard, pull out the tap, rest it in the slot and pour! Enjoy.

*Lots of videos on You Tube.

EXCITING FOOD MARKET OPENS IN CORK. HARLEY'S STREET THE PLACE TO EAT.

 Press release

EXCITING STREET FOOD MARKET OPENS IN CORK 

Harley’s Street Food Market launched with tacos, burgers, cocktails and coffee

A vibrant new street food offering has opened in the heart of Cork’s Victorian Quarter. Harley’s StrEAT Market is located next to The Metropole Hotel and features cocktails and coffee, tacos and speciality BBQ burgers all made with locally sourced ingredients.

The first vendors are Taco Rebel, Bevs and Brews, and BBQ pop-up Bird Song in the City. More food stalls are set to be added soon. The market is open from Wednesday to Sunday from 10am until 8pm. 

Outdoor seating is available on Harley Street which has views of the Lee and is home to one of the Ardú Street Art Project murals. 

Managing Director of Trigon Hotels, Aaron Mansworth says: “Harley’s StrEAT Market is a wonderful addition to the Victorian Quarter in Cork. There is plenty of space on Harley Street to savour local produce by the Lee and I’m looking forward to seeing even more food additions being added in the coming weeks and months. In particular, I would like to extend my gratitude to Cork City Council who have been a wonderful support and instrumental in assisting with bringing this to life. The backdrop of the artwork really adds to the colour and vibrancy of the street - Ardú is the Irish for rise and this food market is just one example of how Cork is rising to the challenge of Covid-19 once again.”

Courtyard Delight at Kildorrery: “The Thatch and Thyme"

 Courtyard Delight in Kildorrery:

“The Thatch and Thyme”

Chicken and chorizo

It was lunchtime when we pulled up on the main street in Kildorrery and hardly a soul on the footpath. We entered the restaurant “The Thatch and Thyme”, it was quiet immediately inside the door, the indoor dining space. But there was colour and the buzz of conversation outside in the sunny courtyard where we were soon seated with a couple of dozen other diners, young and old, some in family groups.

Chef Joanne McEldowney has been running the business here since 2013 and she is busy as ever in the kitchen as we passed through the currently unused indoor dining space. We did have a quick word on the way out and she told me she is delighted to have the use of the courtyard. She is thankful too to be busy serving her customers whether here in the courtyard or via take-out.

Coronation Chicken

An hour earlier, on our way back from a break up the country, we had begun to think about lunch. We were on the main road from Limerick, had a quick look at the map, and saw that there is a direct link from Kilmallock to Kildorrery. So soon we were heading for Bruree and enjoyed the drive down through pleasant countryside, you are in the Ballyhouras around here, and in no time at all we arrived at our lunch venue.

Service was excellent from start to finish, smiles and chats, and soon we had the menus in our hands. You may start with either soup or chowder (each comes in a small and larger size). Then pick from a good list of sandwiches, everything from Cajun Chicken to Baked Ham and Cheddar to Fresh Baked Salmon, served with tossed house salad, vine tomato, pickled cucumber and mustard dressing, all priced between 7.50 and 9.50.

Sweet!

CL picks the Coronation Chicken (spiced chicken breast bound in curry mayo with spinach, almonds, mango and sultanas). The chicken is superb and very well cooked and everything else is tip notch as well.

I made my pick from the hot dishes. Choice included Pan-fried Hake, a Beetroot and Goats Cheese Tart or a Pork Belly salad with Hanley’s Black Pudding. And also on offer were a number of Cold Salad Plates.

I had been looking at the Beef Stroganoff (strips of Irish beef with mashed potato, rather than rice) but in the end plumped for the Warm Chicken and Chorizo salad with spiced coriander chickpeas and tzatziki dip. Another tasty winner and, in each case, just the job.

Screenshot from their Facebook of the courtyard!

There’s quite a display of baked treats here and there was no way we could pass on those. We ordered a couple and they were boxed for us and we enjoyed both a few hours later while relaxing back at home.

Based in a well kept thatched community building, the restaurant is open Tuesday to Saturday, and you can have your breakfast here as well as lunch. 

The Thatch and Thyme

Main Street

Kildorrery

Co. Cork

Facebook here 

Tel: 087 282 3503

* Kildorrery by the way is not a sleepy country town. The pavements were certainly quiet around lunchtime but the streets and junctions were busy. Kildorrery has quite a few neighbouring villages and towns, including Mallow, Fermoy, Mitchelstown, Doneraile, Glanworth, Buttevant, Castletownroche, Charleville and Kilmallock! Just saying, walking or driving or cycling (as may be the case for Ballyhoura devotees), be careful at the junction of the N73 and the R512.

France: A beautiful Morgon and, from the south, a gorgeous Ginger!

France: A beautiful Morgon and, from the south,

a gorgeous Ginger!

Bonne Tonne “Côte Du Py” Morgan (AOC) 2018, 13%

€28.75 The Vintry, Rathgar, Dublin. The Little Green Grocer, Kilkenny. Manning's Ballylickey. Mary Pawle 

“To come to live off our profession by producing a small quantity of grapes for a great quality of wine..”

The Gamay grape, outlawed by Royal decree in 1395  for being “a very bad and disloyal plant”, is now one of the most respected, at least when grown in the Beaujolais region. And Morgan, where the Grillet family make their Bonne Tonne wines, is one of ten cru areas here and one of the better known ones.

So I’m expecting good things when I pour this mid ruby coloured wine. I won’t be disappointed at all. The dark berry aromas are quite intense, inviting, rich and fresh. And so it continues on the rich and rounded palate, smooth and harmonious all the way through to a long intense finish. It is an absolutely amazing Gamay and Very Highly Recommended. 

The Grillet family have been winemakers for seven generations in Morgon and their vines are of an average age of 65 years. 1.10 ha is grown in Beaujolais appellation including 50 ares in Gamay and 60 ares in Chardonnay. The wines of the area possess a lot of finesse and a wonderfully expressive fruit.

Here is how the Grillets sum it up: “This is the challenge we have embarked on. To come to live off our profession by producing a small quantity of grapes for a great quality of wine and to make finally express itself this soil so rich which does not require less. The 'black gamay with white juice', the only grape variety authorized for red wines in Beaujolais, can thus translate all its complexity of aromas.”

The Morgon "Côte du Py", is the most famous climat of the vineyard. There are ten crus in the Beaujolais region and Morgon, as you probably know, is one of them. With the typical acidity, these wines can match a range of foods.

World famous for its exceptional soil resulting from ancient volcanic activity, the soil of the Py hill is composed of decomposing volcanic elements, with the presence of iron oxide and manganese. The blue rock is friable, and so the locals have been known to claim that the best Morgon are made on this land of  terre pourrie (rotten rock)! 

 

Mas Théo Ginger Vin de France 2019, 12.5%

€17.70 Toon’s Bridge Dairy shop in Dublin (Georges St D2). Mary Pawle 

From the middle of the Rhone area, this orange/gold coloured wine, tannic and fruity, is a blend of Marsanne (35%), Roussane (35%), Grenache Blanc (30%). And it is “vinification like the reds” that gives the wine that orange-y hue.

And, so the vineyard says, the name Ginger, the hair colour or the vegetable, fits well with the spirit of this wine. “And the label’s red hen is a nod to those of the farm” but remains silent on the fox!

Aromas are complex: barley sugar, butterscotch. And you can find much the same combination in the flavours on the full palate plus stone fruit flavours such as plum and apricot. All before a lingering and very pronounced dry, almost sherry type, finish. If you are not familiar with the style, this is a pretty good bridge to orange wines and is Highly Recommended. It is new to the Mary Pawle range and should be available in more outlets in the future.

Served at 10°C, the wine should go well with “with a Bresse chicken with morel sauce (good luck with that!) or a very chocolatey dessert”.

Since 2012, the biodynamic wines are made in old stone quarries: the Caves Cathédrales. This troglodyte area is an ideal cradle for the elaboration of these natural wines in the same way that tufa quarries of the Loire are ideal for raising wine and growing mushrooms. “The atmosphere of the Caves Cathédrales, rather cold at 57°F (14C), but regular throughout the year, makes it possible to manage the wines without preservative.” The vineyard itself is part of a mixed farming enterprise.

Discover Enniscrone – safe, sandy and so much to do New “Seaside Summer” video

Discover Enniscrone – safe, sandy and so much to do

New “Seaside Summer” video

Discover Enniscrone’s new video, “Seaside Summer”, launched during the week, highlights the wonderful variety of water-based activities in the popular Wild Atlantic Way resort. The star attraction is of course the 5 kilometre, safe sandy beach, proudly waving its Blue Flag. Enniscrone stands out from the crowd as everything is available right on the spot – just park up the car and see how many beach pursuits you can fit into the day. Families, friends or couples will find just what they need for a fun-filled day on the beach taking full advantage of those wide open spaces.

Here are ten of the best activities to try your hand at:

Surfs up

Bring your own board or take your pick of excellent surf schools who will supply everything you need – boards, wetsuits and tuition. The waves are long, constant and pretty perfect really. Surf camps run all summer for mini-surfers. See if you can keep up with the kids.

www.nwsurfschool.com

www.surfsligo.com

Bring your bodyboard

If struggling to stand up on a full size surf board isn’t for you, then bodyboarding is just the ticket. Minimum skill required and maximum fun guaranteed. If that doesn’t put a smile on your face, nothing will.

What’s SUP mate?

Stand Up Paddle boarding, or SUPping, is fun, fun, fun and there’s a good chance you’ll stay dry in the process. It’s easy to learn and so rewarding as you gain a whole new perspective on land and sea. SUPs are available for hire from several companies who will also give tuition or bring you on awatery adventure tour.

www.harboursupsail.com

www.surfsligo.com

Happy paddlers

Sit on kayaks are safe, easy to manoeuvre and a fantastic way to explore as you paddle along. Hire kayaks to take a guided magical mystery tour. Glide over the water and get the thrill of surfing those waves.

www.paddleandpedal.ie

www.surfsligo.com

Gone fishing

Cast from The Pier or book a spot on The Leah, Donal Kennedy’s sea angling boat and head for deeper waters. Either way, there’s nothing quite as satisfying as catching your own supper – and there’s nothing as delicious as eating it! You might even spot a pod of dolphins showing off their aerial acrobatics.

www.dkennedyangling.net

Take a leap of faith

Are you brave enough to try pier jumping? It’s been a rite of passage for generations of holidaymakers in Enniscrone and it’s lost none of its appeal over the years. For an adrenalin-rush like no other, give it a go this summer.

A dip in the beautiful briny

The safe golden sands of Enniscrone have some of the most inviting waters in the country for swimmers. From tots to octogenarians, every generation is represented here, enjoying a dip or doing some serious strokes. Just stay between the lifeguard flags.

Fly your kite

The high-octane sport of kite-surfing has seen a surge of popularity over the past few years. You do need to bring your own kite-surfer, as rental isn’t currently available.

Canter on the sands

If your dream is cantering through the shallow waters with your horse’s mane streaming in the wind

– Enniscrone is where dreams come true. Iceford Stables run beach treks which are the stuff of memories.

www.icefordstables.com

Golf … crazy or not

Enniscrone has golf at both ends of the spectrum – there’s crazy golf for the little ones and the world-famous links course for the golfer looking for a real challenge. We’ve cheated a little – you will have to drive to Enniscrone Golf Course, but the links course does come all the way down to thebeach. The crazy golf is right by the car park so it couldn’t be more convenient.

www.enniscronegolf.com

www.facebook.com/EnniscronePlayground

That’s not all Enniscrone has to offer – there’s, a playground, and award winning ice cream for a well-earned treat. How about yoga on the beach followed by a luxurious soak at Kilcullen’s Seaweed Baths at The Pier, the finest Edwardian baths you’ll find anywhere.

www.kilcullenseaweedbaths.net

www.westcoastwellness.ie

Enniscrone really is all that’s best in a traditional holiday resort.

Enniscrone's marketing campaign is funded by the Department of Community and RuralDevelopment, Sligo County Council and Enniscrone & District Community Council.

#DiscoverEnniscrone www.discoverenniscrone.com

See the new video on Facebook www.facebook.com/discoverenniscrone

LIMERICK STRAND BIDS FAREWELL TO TOM FLAVIN AND WELCOMES BACK HIS PROTÉGÉ PADDY ANSLOW

LIMERICK STRAND BIDS FAREWELL TO TOM FLAVIN AND WELCOMES BACK HIS PROTÉGÉ PADDY ANSLOW

Paddy Anslow

 Limerick Strand Hotel has recently appointed a new Executive Chef, Paddy Anslow, to take over the food operations as Tom Flavin departs to begin his new consultancy business.

A highly trained chef with a career spanning more than 20 years, Paddy brings a wealth of experience and knowledge to his new role. Paddy is a graduate of LIT, Limerick, Culinary Arts programme.

After completing his college training, Paddy began his culinary career at Limerick Strand (formally Hilton Limerick), working alongside, Tom Flavin. Over the years he has climbed the managerial ladder with 11 years in a Head Chef capacity, working with some of the most recognised names in the industry including 5* Glenlo Abbey Hotel & Estate, Galway and most recently, Harbour Hotel, Galway where he was responsible for the overhaul of the dining operation which included the conception of Dillisk on the Docks which has won the coveted AA rosette for its 3^rd year in a row.   

Born in Limerick, Paddy grew up close to the coastline, spending many summers in Lahinch, watching the fishermen deliver their coveted catch to the local seafood restaurants.  He loved working at the local seafood restaurants during summer holidays and was in awe of the chefs who would decide on the spot what was to be on the menu that evening from what was caught fresh that morning. Paddy was caught, hook, line, and sinker and off to college he went to fine-tune his culinary skills.

Paddy is delighted to be back at Limerick Strand and has a love for both the property and its location.  Limerick, born and raised, Paddy jumped at the chance to return to the Treaty City and work alongside general manager, Stephen O’Connor once again. With significant investment in the new look Bar & Restaurant at Limerick Strand and its outstanding commitment to local suppliers, using the freshest ingredients possible, Paddy is excited to nurture this food philosophy and supporting the talented team and ensuring their excellent food reputation is maintained and developed further.  

Stephen O’Connor, general manager, Limerick Stand said: “We are thrilled to be welcoming Paddy back home to Limerick. With his drive and passion we are excited about the future of the food offerings and the kitchen brigade team under his excellent leadership.”

Paddy is from Limerick City and in his spare time (when he is not working in the kitchen) Paddy enjoys nothing more than spending time with his family and young children and cannot wait to bring them foraging at Cratloe woods and fishing along the banks of the river Shannon.