Thursday, September 22, 2022

Saturday night buzz at Pigalle Kitchen in Barrack Street

Saturday night buzz at Pigalle Kitchen

Turbot starter


Hadn’t been to Barrack Street’s Pigalle for quite a while. With our 6.00pm dinner reservation, we were among the first to get to the venue last Saturday night, and it was quiet. Only for a moment! Five minutes later, the place was full, the buzz began and never stopped. We joined with the engaging staff, as the music played, lots of chats and laughs began, and in between there were a series of expertly thought out and executed dishes from a menu that is not repeated anywhere around this town.


Many restaurants do of course use local produce and so does Pigalle: Skeaghanore Duck, Kilbrack Farm, Macroom Buffalo, Ballea Lamb (via O’Mahony’s in the English Market), Velvet Cloud, Valentia Island Vermouth, West Cork Tofu, Rossmore Oysters and much more. Lots of good organic and natural wine here also, a selection of cocktails, Beamish of course (it is the drink in this street) and also Franciscan Well. Glad to see also that Sligo’s White Hag had two taps and we went on to enjoy their Lager and Atlantean IPA.

Duck, pic via Pigalle

We skipped the opening snacks of Rossmore Oyster with Tomatillo Chutney and the Courgette Bhaji with Macroom Buffalo Ricotta. Concentrated on the starters of which there was a short but tempting selection including a special of Razor Clams, Nduja, White Hag's Atlantean IPA Sourdough. Another featured Ballyhoura Wild Mushroom, another Macroom Buffalo Bocconcini.


No shortage of spices here and both of our choices had some. CL’s was Skeaghanore Duck Laab, House Sriracha, Kohlrabi Som Tam, Purple Basil (€10.00). Also known as Larb this a lively and lovely salad and was very much appreciated. 


I picked the Turbot Ceviche, Cucumber, Yuzu, Pickled Chilli, Vietnamese Coriander (€10), a gorgeous palate-waking dish that combined South American and Asian in a cosy old spot on an ancient Cork street. Is the world getting smaller or what? No doubt though our tastes are expanding as peoples interact across the globe. Wouldn’t it be great if we could keep all interactions peaceful.

Lamb


It wasn’t all peace and quiet here in Pigalle. Here, you talk that bit louder, laugh a little louder. There was a party in the back room but the happy vibes were all over the place and we took it all in as we sipped the beers and waited for our mains. They didn’t take long. The crew here have time for the chat but are also on the ball.


I had the wonderful rump of lamb, a captivating combination of Ballea Lamb, Marquez Sausage, Aubergine, Smoked Beetroots, and Velvet Cloud Sheep’s Yoghurt (26). A slightly offbeat ensemble really but it all came together gorgeously, the lamb had of course the lead role yet everything else on the plate, especially the beetroot and the yogurt, had their moments. Bravo! And thumbs up also for our other mains, the fish special of Pan fried Bream with Valentia Island Vermouth Velouté, Confit Fennel, and Charred Leeks (€24).




The other choices available were Smoked Peanut Sambal, West Cork Tofu, Buckwheat Noodles, Sprouting Broccoli,Tomatillo, and Blackened Hake, Scallop, Langoustine Curry Butter, Pickles, Squid Ink.  


There were sides also on offer and we picked the Fried Rooftop Farm Potatoes with Hazelnut Parsley Butter (4). That rooftop farm is downtown, in Cornmarket Street, and their Green salad was another of the sides.


We weren’t, at a quick first glance, immediately impressed with the three desserts on offer but, considering what had gone before, a second reading was in order and was followed by an order. Good decision! 


We went on to enjoy the Killeen Cumin Goat's Gouda, Templegall Cow's Cheese, Apple Jelly, & Crackers (€10) and also Blackberry & Cider Jelly, Marshmallow, Honey & Lavender Ice Cream (€8). The Blackberry & Cider jelly was excellent while the cheese (in generous quantities and enhanced by the superb apple jelly) was a treat. I always enjoy Hegarty’s but hadn’t come across this Killeen before (will be looking out for it now).


* Pigalle are continuing with their 3 courses for €35 option on Wednesdays and Thursdays, where all the dishes are from the main menu and that means good food and great value.

Wednesday, September 21, 2022

Tindal Staff Choices A Rewarding Focus At Seasonal Tasting In Metropole Hotel Cork




Tindal Staff Choices A Rewarding Focus 
At Seasonal Tasting In Metropole 


Lots of tables highlighting seasonal offers of wines and spirits at last week’s Tindal event in the Metropole Hotel. But I found all I wanted, more or less, at Tables 6 and 7. These highlighted the Tindal Team Favourites and included quite a cross section of the company’s wines, a range of grapes, a range of vineyards from across the globe and they also covered a range of price-points. 


Very happy with my tastings there and quite content to head home but, after some gentle persuasion, finished on a high at Table 10, the Port display. Here, I unreservedly enjoyed the Dows 10-year old Tawny and the remarkable 2000 vintage by the same company.


White



Grüner Veltliner, Furth-Palt Weingut Malat 2021

€22.99 – Searsons Dublin


This is an exquisitely crafted Grüner by Malat from Kremstal in Austria. It has the typical peppery herbal nose, is filled with exuberant apple flavours, all the way through the crisp palate and refreshing finish. Very versatile at the table as Grüner Veltliner usually is. May be a bit more in this one though as Mr Malat says it always works and recommends it “from breakfast to midnight snack”. Now, that is versatility for you!


Cups & Rings, Albarīno El Escocés Volante 2017

€21.99 Bradleys Off Licence, JJ O’Driscolls 


Twenty months of ageing with fine lees helps give this Albarīno quite a mouthfeel and a salty refreshing tang. Produced by Scot Norrel Robertson MW, it is much awarded and deservedly so. Celtic connections abound in this part of Spain, Rias Baixas, and so Robertson was quite happy to go with Cup & Rings, a Celtic motif common to Scotland and Galicia. Any Irish examples that you know of? Wikipedia tells me there are some in the Iveragh area of Co. Kerry.

This is how they serve Txakoli in the Basque country


Gorka Izagirre Basque Country 2021

€23.99 – Searson’s Dublin


This Txakoli, the refreshing effervescent wine of the Basques, is new to the Tindal portfolio but immediately engages your taste buds, opening the way to a different wine experience. When I came across Txakoli first (in the Basque country), the drink seemed highly acidic and I didn’t think it would sell here in Ireland. But I’m coming across more and more examples that are better balanced and this is one for sure. You may not get the classic Basque over the shoulder pour into a solid tumbler (to avoid spillage and increase the bubbles) but you’ll enjoy the perfect balanced sensation and a smooth and satisfactory finish.


Pietrabianca, Tormaresca 2019

€32.99 – Fields Supervalu Skibbereen


Teeming with flavour, this blend of Chardonnay (mostly) and Fiano is a pleasure for the palate. From its glorious yellow colour to its chorus of citrus and tropical fruit this Italian certainly has the wow factor. Drink it with Eros Ramazzotti playing Quanto Amore Sei in the background and you’re on a winner.


Kracher ‘K’ Weingut Kracher 2016/17

€34.99 – Searsons Dublin


Tempting aromas of apricots and orange introduce this Kracher ‘K’ from Austria. Pronounce like cracker. This is a gorgeous off-dry with rich flavours on the palate before a pleasant citrusy farewell. Not really that sweet by the way, but something close to what the French call Moelleux. It is a blend of Welschriesling, Scheurebe and Chardonnay.



Missionvale Chardonnay, Hemel en Aarde, Walker Bay, Bouchard Finlayson 2018

€39.99 – Searsons Dublin


I was easily converted by this Missionvale.  The South African Chardonnay is beautifully made, a shining gem that wouldn’t be out of place in Burgundy. It is a more traditional take on the grape and all the better for it. A classic example as you might expect from Bouchard Finlayson, part owners of Ashford Castle.



Red



Llebre, Costers del Segre, Tomàs Cusiné 2020

€21.99 – JJ O’Driscolls 


Tempranillo is grown all over Spain and this excellent one comes from close to Barcelona and boasts some of the colour and vivacity of that magnetic city. It is organic and bio, packed full of sensory interest on the nose and in the mouth, an exemplary wine that will resonate long after the final sip.


Vineyard Reserve Cabernet Sauvignon Terra Mater 2020

€15.99 Fields Supervalu Skibbereen


The Maipo Valley has been called the ”Bordeaux of Chile” and this Vineyard Reserve by Terra Mater, is no sad song of exile. The Cab Sauv may be a long way from home but you’ll find no bum notes here, just a joyful expression from first note to last. Complex nose, round and soft in the mouth and with a full and long finish. Good value too by the way.




Losada, Bierzo 2019

€21.99 – JJ O’Driscolls



Mencia has undergone something of a rehabilitation in recent decades and this example is immediately friendly and slow to leave you. It comes from Bierzo, in the Spanish province of Léon, where the grape is very popular. it is fresh and refreshing, evocative of Cabernet Franc, with which it was once thought to be related. With its complex aromatics, its floral elegance in the mouth and a spicy lengthy finale, its quiet generosity will ease you through your meal.


Fleurie, Camille Melinand 2020

€26.99 – Searsons Dublin

Some of you will know I’m a big fan of Gamay, of Beaujolais in general and of Fleurie in particular. And nothing changes here! That nose, fragrant and light, the lively berry fruits, the balancing acidity and the lengthy finish, add up to a Beaujolais beauty, another Gamay gem for me! I’ll savour every beautiful sip. Join me.


Vino Nobile di Montepulciano, La Braccesca 2018

€29.99 – Bradleys, JJ O’Driscolls, Number 21 Ballincollig, Supervalu Skibbereen


Pic from Riccardo on Zoom.

Maybe it’s the name, as it often is in Italy (not just wine!), that draws you in. Names like Alessandro Del Piero, Eros Ramazzotti,  Roberto Rossellini. Football, film and music aside, this wine title is hard to ignore and this particular expression is truly excellent. Pleasant from the start, strawberries and cherries on the palate with slender spice influences and a captivating finish, captivating from start to finish actually. 


We had an expert guide here earlier in the year with Riccardo Checchi (not a bad name either) telling us all about this wine on Zoom. "“The arm on the label represents the noble tradition. And when some see Nobile on the label, they think of a heavy wine.. no longer the case…now it’s all about acidity and fruitiness with softer tannins (than Sangiovese from different areas). You can drink it with everything.”



  

Galpin Peak Pinot Noir, Hemel Al Aarde, Walker Bay, Bouchard Finlayson 2019

€54.99 – Searsons Dublin

Indulging myself a bit here again as Pinot Noir is another favourite. Not always from Burgundy. And that is the case here as the Galpin Peak comes from South Africa. It starts confidently, and goes on to draw you in “with its classical old world” qualities (blackberry’s cherry, spice) and holding you gently with its amazing and superb finish. It boasts a lingering finalé. Let the moment linger. 

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New! Front Lounge Opens At Bastion Tomorrow.

Helen from Kinsale's Bastion has been in touch about their new development!



"Exciting new addition to announce, the Front Lounge @ Bastion is opens tomorrow. You will be welcomed to our Front Lounge by your host Mara who has come to us from Aurt in Barcelona where she was head sommelier. Mara will be on hand to advise and guide you through our extensive list.

The Front Lounge will be a relaxed easy going space perfect for pre or post dinner drinks or even just a catch up and a few small bites, a great way to discover some new wines and champagnes. There will be snacks maybe one hot small plate per week and a great list of new growers champagnes and wines by the glass selected by Helen & Mara.

As with all things in hospitality change happens regularly so keep an eye on social media for what new snacks and hot small plates come on and off and what new wines and champagnes we manage to secure.

There will be no bookings for the front lounge just drop in and out at your leisure. "

Powerscourt Distillery Unveils Their Brand New Small Batch Irish Whiskey “Fercullen Falls”

Powerscourt Distillery Unveils Their Brand New

Small Batch Irish Whiskey

“Fercullen Falls”


Launched this week, Powerscourt Distillery is delighted to announce its brand new release, Fercullen Falls, which is a blend of malt and grain whiskeys. Fercullen Falls has a high malt content highlighting the unique style of the Powerscourt Distillery. The malt whiskey has matured in first-fill ex-bourbon barrels, and the grain is in a combination of ex-bourbon and new heavy char oak casks, making it an excellent 50/50 blend. RRP for Fercullen Falls is €38 and is available nationwide.

 

Head of Whiskey for the Distillery, John Cashman, said:

“With this release, The Powerscourt Distillery is heralding the start of a new era for the Distillery with the inclusion of malt whiskey distilled right here in Powerscourt. As a proud Wicklow man, it is wonderful to be part of the first (legal!) whiskey distilled in Wicklow in over a hundred years. The team has worked very hard to develop and deliver Fercullen Falls Blended Irish Whiskey and we are very pleased with the results.”


“The 50 % Malt content in the blend adds to the complexity and depth of flavour, which is very different to what other blended Irish whiskeys are offering”.

Said Powerscourt Distillery’s Paul Corbett, Head Distiller and Blender.


 

Drawing from its unique location, the name refers to the Powerscourt waterfall, Ireland's highest waterfall at 121 metres. Its contemporary design evokes thoughts of whiskey falling into a glass and shared amongst friends.

 

Caroline Gardiner, Head of Marketing, said:

“This new core expression from Powerscourt Distillery will ensure our whiskey is relevant to a new generation. A consumer audience which is driving the growth of Irish whiskey, seeking quality, not quantity. 

 

The whiskey is bottled at 43% ABV, and with its higher than standard malt whiskey blend, it’s perfect for enjoying straight or as a base for your favourite cocktail.

 

Enjoy it your way!

 

Fercullen Falls Blended Irish Whiskey – is in store now. RRP€38


Press release


Tuesday, September 20, 2022

Taste of the Week. Dromana Cheese

Taste of the Week

Dromana Cheese 


I recently bought two sheep milk cheeses at On the Pig's Back in the English Market. One, a hard cheese from Cratloe Hills in Clare, I knew well. The other, Dromana, I didn't know well at all and it was only later when reading the small print that I realised is is produced by the outstanding Knockalara Farmhouse near Cappoquin. I know it very well now as it is our Taste of the Week.

The small pack contains the soft cheese, sunflower oil, fine herbs, and salt. You need nothing else really. Young and delicate, it is delicious but may be enhanced by adding a tomato or two. These are in season now and we have three plants in the back which are producing a handful each day (ideal for us). These fresh beauties go ever so well with the cheese and are themselves enhanced by the oil and herbs. Just some local serendipity! Enjoy.


Not too sure if these sheep, photographed on The Vee, are Tipp or Waterford!


ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS

 ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS
Emma Murphy and Mariana Puente from North Cork Creameries


An Irish butter brand, which is made by North Cork Creameries using traditional methods, has been recognised at the Irish Quality Food & Drink Awards 2022. Ór-Real Irish Butter was named Gold Award winner in the Butter category at a gala ceremony at the Mansion House in Dublin. 


The annual awards celebrate the best in food and drink products available in Ireland across retail, wholesale and foodservice. Each entry is judged by a panel of industry experts and is assessed on its taste, flavour, provenance and innovation. 


It’s the second significant accolade for the North Cork brand in as many months. In August, Ór-Real Irish Butter was awarded two stars at the Great Taste Awards 2022, only entries considered to be ‘outstanding’ receive two stars. 


Pat Sheahan, CEO of North Cork Creameries said, Generations of farming families have been involved in making Ór-Real Irish Butter and this award is for them. We know our farmers and have almost 100 years of experience in turning the finest local milk into the highest quality butter. Very little has changed during that time, we still use traditional methods but to modern standards. Ór-Real Irish Butter has been on the shelves since late last year and is already very popular with Irish shoppers. We’re thrilled to be recognised with Gold at the Irish Quality Food & Drink Awards. What makes this and the Great Taste awards so special is that they go through a rigorous and independent judging and tasting process.”


Ór-Real Irish Butter is made in North Cork using the traditional method of slow churning, the only addition is a touch of salt. North Cork Creameries was established in 1928. It is a farmer-owned independent cooperative. employing more than 100 local people directly, it supports 250 local family farm milk suppliers and contributes significantly to the local economy. 


Emma Murphy and Mariana Puente from North Cork Creameries (with Keith Bradshaw and MC Doireann Garrihy). Pics: Siobhan Taylor

press release

Monday, September 19, 2022

A Quart of Ale± #124. On the craft journey with Post Card, Third Barrel, Wicklow Wolf, Rye River, Bradleys, Yards & Crafts

A Quart of Ale± #124

On the craft journey with Post Card, Third Barrel, Wicklow Wolf, Rye River, Bradleys, Yards & Crafts

And Toto!


Post Card Ha’penny Bridge Pale Ale, 4.2 ABV, 400ml can Bradleys



A hazy orange colour here with a generous foamy head that soon settles and sinks. Aromas are modest, citrusy with a touch of pine. It certainly loses its reserve on the palate, full of deep and lasting flavours (citrus, more exotic stuff) all on a hoppy backbone and no shortage of malt either. The finish is also impressive, the dry-hopping having helped in the balance. 


The base malts used are Irish-grown, from Loughran’s Family Malt. The American hops include the pretty well-known trio of Centennial, Citra and Idaho 7.


Decent info on the label where the main visual is based on a Ha’Penny Bridge painting by Sarah Magee. When built in 1816, it was the first pedestrian bridge to cross the Liffey. Post Card beers are brewed in Farmington’s Brewery (Kildare).


Post Card Brewing Company is "a small but adventurous craft brewery. We brew our beers to both tempt the average beer-drinker and enthrall the enthusiast”.


They point out that Ha'Penny Bridge Pale Ale is not so pale “but an old school style” that will remind you of your first Pale ale all those years ago”.


Third Barrel Counter Culture Modern Style Pils 4.9% ABV, 400ml can Bradleys



Counter Culture Modern Style Pils (quite a mouthful!) comes in a golden lager colour. Malt and hops share the aromatics here and the engaging engagement continues in the mouth, a mouth full of flavour and refreshment, this clean crisp beer doing its job to perfection.


Two hops feature: German Saaz and Lorien. The latter is the less traditional one, hardly traditional at all as it is a relatively new hop from the American Indie Hops Flavor Project, a hop that has been advanced through the “development process with crisp, refreshing low-gravity beer in mind. This hop has a unique ability to let the tasty malt platform shine, yet contributes an addictive finish of citrus zest, fresh melon, sweet hay and wildflowers, all capped by a cinnamon spice that cleanses your palate and lures you back for more.”


For its part, the more traditional Saaz (this from Germany apparently, rather than Czechia) contributes aromas/flavours of hay, tobacco, and herbal. Not quite the modern magic of Lorien (which echoes some of the Saaz qualities) but still a player.


The Lorien though is certainly full of promise and the excellent lager is a good example and a welcome addition to our bottle shop shelves.


So who are third Barrel? Initially formed in 2016 as a collaboration between two gypsy brands who wanted their own space. Third Barrel has now grown to be one of the most respected brands in Irish craft beer. Brewing everything from the most wholesome Pils to Triple IPAs and everything in-between.  

Our one and only passion in life is making savage beer and we love sharing that passion with you.


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Wicklow Wolf Toto Sorachi Italian Pils 4.9% ABV, 400ml can Bradleys


Wicklow Wolf tell us Toto Sorachi is brewed with Pilsner malt, Sorachi Ace hops for bittering and German hops Huell Melon and Ariana for flavour and aroma. An Italian style Pils, named after an Italian, but no Italian hops.


The Italian? Why, Toto Schillaci of course. The then little known Sicilian struck like an island pirate to snatch a quarter-final winner after a hopeful Pakie Bonner parry and send Ireland tumbling out of the World Cup of 1990 or Italia Novanta as George Hamilton revelled in pronouncing at every single opportunity.


Back to the beer then. It is, as touted, a refreshing pils with bready, malt sweetness, citrus and melon aromas and a clean, crisp bitterness to finish. Excellent then for a World Cup game and will score well in any exciting encounter.


Schillaci, sorry Sorachi, is a versatile hop, excellent in several beer styles, lager among them. It has been used here for its bittering qualities. The German hops Huell Melon (look for Melon, Strawberry, Vanilla) and Ariana (Tropical, Berry, and Jasmine) are employed for flavour and aroma. But, as with most good lagers, the Pilsner malt has quite a say in Toto. 


By the way, do you remember which beer Toto later advertised on Irish TV? Check it out here.


Rye River Miami J IPA 6.5%, 440ml can Yards & Crafts



One of a series of “Seasonal Small Batch Beer, the range developed as a way to explore our passion for our craft”.


It is a hazy mid-orange with a soft bubbly head. Lots of juicy citrus and exotic fruits in the flavours, dank here too as in the aromas. It has has quite a soft feel on the palate. Lots of promise so far but the expected delivery never quite arrives. It lacks a finish. A bit like Shamrock Rovers against Ghent on the TV. 


Rye River say: “In this edition of our beloved Miami J, we collaborated with our friends at Barthhaas X to pack their advanced hop products into this juicy IPA. Lupomax, Incognito and Spectrum have saturated this brew to accentuate all the things we love about the softer side of hops. Brace yourself!”


No doubt this collaboration will have its fans. Different strokes for different folks. I’m not having much luck with collabs this year though there was at least one memorable work between Wicklow Wolf and Mescan. If it weren’t for that and one or two others, I’d be inclined to give them a wide berth


Geek Bits

Malts: Carapils, Maris Otter, Wheat, Oats

Hops: Amarillo, Cascade, Citra, Mosaic, Galaxy.

Yeast: London Fog

Centrifuged. Unpasteurised. Natural sedimentation.

Sunday, September 18, 2022

Two to enjoy: A special Garganega and a delicious Syrah Rosé from the Rhone.

Two to enjoy: A special Garganega 

and a delicious Syrah Rosé from the Rhone.



Angiolino Maule, La Biancara, Masieri Bianco Garganega Veneto (IGT) 2021, 12.0% ABV

€20.95 Grainstore Wine Pop-Up Ballymaloe, 64 Wine DublinBradley’s of CorkGreenman DublinLe Caveau Kilkenny

La Biancara, the vineyard, was “born” in the end of 80s, when pizza makers Angiolino and Rosamaria Maule bought a small plot of land, about six hectares, in the hills of Gambellara (a town in the Veneto). Since the beginning, they worked to develop their personal idea of wine; a wine created by the exaltation of nature, without chemical interferences in wineyard or in cellar, in order to obtain the highest expression of terroir in every bottle. 


Vino Italiano, which praises the vineyard (as does the World Atlas of Wine), says it could be argued that the (white) wines are purer expressions of Garganega than those of neighbouring Soave (where the grape dominates). Garganega is thought by some to be related to the Greco (another Mediterranean grape that I favour) of southern Italy.


Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.


Straw is the colour of this 2021 white, predominantly Garganega but with  a ”drop of Trebbiano”. It is slightly clouded (they neither filter nor fine the wine). Aromas are delicate, floral notes and also tart lemon, lime and tangerine. Acidity is quite lively in this full bodied wine and there’s a fine finish as well. Very Highly Recommended. Serve at approximately 10 Celsius with mussels, scallops, lobster, a variety of fish, tofu and grilled poultry. Herbs such as tarragon and chives will help highlight the green notes in the wine.


They also produce a superb red, usually found with the white!

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Yves Cuilleron “Sybel” Syrah Rosé Vin du France 2020, 13.5%

€18.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny 

If you’re looking for a delicious dry rosé for slightly meatier fare or as these sunny (?) days turn to chilly evenings, look no further than this ruddy (should I say bloody?) Rhone rosé by maestro Yves Cuilleron.

Ruddy may be pushing it a bit but the colour of this bottle is a more robust pink than you normally see, thanks to the producer employing the “saignée” method (see below). It is produced from 100% Syrah grown “within the confines of the village of Chavanay in the Northern Rhone”.  

It is pretty to look at and the aromatics are promising if relatively delicate. Then the serious berry flavours kick in big time on the palate, quite an impressive amalgam of strawberries, cherries and raspberries all wrapped in a Syrah spice. So good, so well balanced, bright and fresh, this is one to look out for this summer (or perhaps its extension). Highly Recommended.

Saignée (means bleeding) is a unique style of rosé wine because it is so often bolder and darker in colour than any other rosé wine. If you’re not a fan of traditional rosé, you might like it because it’s “bigger, darker, and stronger than other wimpy pink wines”, according to Wine Folly. “Saignée also describes a method of rosé winemaking that involves ‘bleeding’ off a portion of red wine juice after it’s been in contact with the skins and seeds.”

See more (just a little!) on the subject here 

Yves Cuilleron initially worked as an engineer before being hit by the wine bug at age 26. He went to train at Ecole Viticole of Macon for a year then came back home, at the foot of Condrieu and Côte Rotie hills, and took over the family’s 3.5-ha estate.Importers Le Caveau are big fans. “The return of Yves Cuilleron to resuscitate his uncle’s farm is not only significant for a single individual or domaine. His efforts to return the region’s wines to global prominence will save the area’s vineyards from fading back into the hills and help to breathe life back into Condrieu, Côte-Rotie, and other corners of the northern Rhone.”

Geek Bits

Soil: Granite terroir.

Style: Rosé de Saignée

Grape: Syrah

Winery: Vinified and matured in barrique and in tank.