Poderi Del Nespoli Sangiovese - a wine for every occasion

Poderi Del Nespoli Sangiovese Romagna (DOC) 2020, 

13.5% ABV, €12.00 O’Donovan’s.

This is a wine for every occasion

This easy-to-drink organic Sangiovese is a wine for every occasion, proclaim the producers.

.It has a bright red ruby with violet highlights. Aromas are rich, with cherry and plum prominent. Full-bodied, it is smooth and intense, and fresh as well. Tannins are delicate through to the long finish. Highly Recommended.

The history of Poderi del Nespoli spans four generations of Romagna winemakers “with an unshakable faith in their land and its fruits, tirelessly dedicated to its promotion employing constant research and improvement”.

This Sangiovese comes from organic grapes. This viticulture takes advantage of the natural fertility of the soil, which is enhanced by limited works, improving the biodiversity and avoiding any kind of synthetic chemical products.

Food pairings suggested are Pasta with ragù or tomato sauce, roasted white meat, and partially matured cheeses. Wine Folly points to its high acidity that makes it amenable to a wide variety of vegetable and spice-driven foods; “think tomato, red pepper, and just about anything grilled”. Serve at 16-18°C.

Sangiovese is Italy’s most planted wine variety and is especially associated with the famous Chianti of Tuscany. It is also cultivated in other parts of central Italy, such as Umbria and Marche. And in lesser quantities in other places such as Romagna (part of Emilia Romagna) where this one comes from. Poderi del Nespoli is situated about 75 minutes from Bologna (widely considered to be the food capital of Italy).

* This post is part of a series of Italian wines produced by usually small or medium-sized wineries that are organic and made from native grapes. Taking some “guidance” here from the recently published VINO. Mightn’t always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly 

Experienced Paul Ryan is the new executive chef at Cork International Hotel. The Mallow native has over 20 years experience including roles in the USA and Middle East.

CORK INTERNATIONAL HOTEL APPOINTS NEW EXECUTIVE CHEF

Mallow native Paul Ryan has over 20 years’ experience including roles in the 

Middle East and USA

The experienced Paul Ryan is the new executive chef at Cork International Hotel and he wants to enhance the ethos here where sustainability is at the heart of the food produced by the team of chefs. His experience will be invaluable. The Mallow native has more than 20 years of expertise working in hotels, restaurants and airports where he developed dishes for business and first-class airline catering.

He said: “Sustainability in the kitchen is paramount. It's about sourcing ingredients responsibly, minimising waste and embracing eco-friendly practices. From supporting local farmers to utilising seasonal produce, every decision impacts our planet's health. As chefs, we have a duty to preserve the environment for future generations while creating unforgettable culinary experiences. Keep the air miles for the holidays!”

Paul is hoping to bring his experience in coordinating management activities in large scale Food & Beverage operations to the team at Cork International Hotel. He has spent time working in the Middle East, Russia and Chicago in the USA.

Paul says much of his inspiration and passion for food is related to his family background. “Slow cooking, family style has been my muse since I first set foot in the kitchen. With three decades of cheffing coursing through my veins, it's more than a career - it's a legacy. My family's culinary heritage fuels my passion, infusing every dish I create with tradition, innovation, and love. From the comforting aromas that fill the kitchen to the hearty flavours that bring loved ones together, each slow-cooked creation is a tribute to my roots and a testament to the enduring allure of the culinary arts.”

Paul wants to enhance the culinary offerings at the Cork International Hotel through innovative menus that embrace sustainability. It’s his mission to ensure all meals leave a lasting impression on every visitor. He also wants to make sure every team member has a chance to grow and develop their skills. “People development is at the core of my ethos as a chef. I foster a culture of continuous learning, providing mentorship, and empowering my team to grow professionally and personally. Through hands-on training, constructive feedback and opportunities for advancement, I cultivate a collaborative environment where each individual can thrive and contribute to our collective success.”

Based on supplied press release.

Taste of the Week. Milk Chocolate & Marshmallow Cluster by Skellig Chocolate

Taste of the Week

Milk Chocolate & Marshmallow Clusters 

by Skellig Chocolate

Didn't make it as far as the beautiful St Finan's Bay and a view of the magnificent Skelligs during April's visit to Kerry.

I may have missed out on a visit to Skellig's Chocolate which is nestled between the mountains and the Atlantic where the Skelligs may be seen but I did manage to get my hands on some of the chocolates during a stop at the Avoca Shop on Molls Gap.

And it was here that I bought a box of these clusters, our Taste of the Week. They are simply made. The mini marshmallows are simply enrobed in the milk chocolate for a taste sensation. When you bite into the little chocolate-coated lumps, the unmistakable chewey texture of the marshmallow reveals itself and then there's no stopping you! Enjoy this gooey delight.

* By the early 20th century, marshmallows were introduced to the United States and available for mass consumption. They were sold in tins as penny candy. 

Mark Your Calendars, Foodies! And Families! Clonakilty Street Carnival Returns with a Culinary Extravaganza And celebrity chef Kevin Dundon!

 Mark Your Calendars, Foodies! And Families!

Clonakilty Street Carnival Returns with a Culinary Extravaganza

And celebrity chef Kevin Dundon!

Andrew Loane owner of Oak Fire Pizza, Diarmuid O'Sullivan & Mary T Daly of Irish Yogurts at the Irish Yogurts Clonakilty Street Carnival launch 2024. Photo by Andy Gibson

Get ready to tantalize your taste buds and soak up the festive atmosphere! West Cork's beloved Clonakilty Street Carnival – sponsored by Irish Yogurts Clonakilty – is back on Saturday, June 15th, 2024, promising a jam-packed weekend unlike any other. Brace yourself for a gastronomic adventure that will leave even the most discerning foodie grinning from ear to ear.

Pearse Street Transformed 

Imagine a vibrant tapestry of colourful tables lining the bustling streets of Clonakilty. This open-air feast, a family festival, is set to be the town's biggest outdoor dining experience yet, with live entertainment providing the soundtrack to your culinary journey.

Award Winning Restaurants!

Clonakilty’s award-winning restaurants, food producers and suppliers all come together for one day a year in June to cook up and serve their tantalising, seasonal dishes to suit a diverse range of tastes.  Served as street food, diners can choose two main dishes from multiple food vendors that includes anything from Indian curries to locally sourced seafood dishes, all topped off with a selection of wines and desserts.

 

This year’s mouth-watering weekend will include a special-guest appearance by celebrity chef Kevin Dundon. Known for his television appearances across Ireland, the UK and further afield, including shows like Guerrilla Gourmet and Heat, he has also cooked for The Queen, former presidents, and celebrities. Kevin and his wife Catherine have managed Dunbrody Country House in Wexford for over 25 years, which also houses the Dunbrody Cookery School. 

L-R Diarmuid O'Sullivan, Kevin Dundon & Mary T Daly at the Irish Yogurts Clonakilty Street Carnival launch 2024_ Photo by Dermot Sullivan

 

The renowned Irish chef will officially open the Irish Yogurts Clonakilty Street Carnival food tent ahead of the food service, which will begin at 3pm on Saturday 15 June.

 

Speaking at the carnival launch Kevin Dundon said, “It’s a real pleasure to be a part of the Irish Yogurts Clonakilty Street Carnival this year. Clonakilty is a fabulous town, with great community spirit, and a wealth of local food producers and restaurants who will be involved in the cooking for the day. I’m very much looking forward to sampling the menu on offer and learning more about the culinary delights that Clonakilty and West Cork has to offer.”

 

Irish Yogurts Clonakilty Are The Lead Sponsor

Irish Yogurts Clonakilty is celebrating 30 years in business this year, and as the lead sponsor of the event, Managing Director Diarmuid O’Sullivan says, “We are extremely excited to have Kevin Dundon with us on the day to celebrate the Irish Yogurts Clonakilty Street Carnival. We hope to showcase the wonderful talents that Clonakilty has, shining a light on the town as a popular tourist destination, and as the country’s leading artisan food producing region. We’d like to thank everyone who is involved in creating this fantastic event, from the volunteers to the talented chefs and restaurants who turn up to create a fine selection of dishes for the many diners who come out to enjoy this wonderful day in Clonakilty.”

 

Ticket holders will get their culinary fix from the region’s most celebrated restaurateurs and food producers in Clonakilty. On the menu for 2024 will be delicious dishes served by The Emmet Hotel, Inchydoney Island Lodge & Spa, Clonakilty Park Hotel, O’Donovan’s Hotel, The Alley Garden Bistro, Oak Fire Pizza, Casey’s Bar & Restaurant, Scannell’s, The Celtic Ross Hotel, The Pike Deli, The Little Island Resort and Wazzy Woo, featuring the finest local and seasonal produce with vegan, vegetarian and gluten free options available.

L-R Mary T Daly, O'Donovan's Hotel, Chef Vanessa Costa & Diarmuid O'Sullivan of Irish Yogurts Clonakilty at the Irish Yogurts Clonakilty Street Carnival launch 2024_Photo by Andy Gibson

 

The spectacular al fresco dining experience will host an eclectic line-up of entertainment, with carnival style antics and live music free and accessible all day long. The award-winning June festival will also see the popular family fun zone open from 11am, as families can enjoy a variety of activities to suit all ages, including face-painting, bouncy inflatables, giant games, and an enclosed play area for toddlers.

 

Live Music All Day

Stilt walkers, magicians and jugglers will serenade diners, and headliners The Monks will kick-start the main stage events. Live music throughout the day is performed by Ceomhltas, The Clonakilty Brass Band, The Water Gypsies, The Blackapple Bastards and Andrew Whelton, at various central locations within the popular seaside town.

 

As the Wild Atlantic Way celebrates its 10-year anniversary this year, Clonakilty is a renowned tourist destination in West Cork and a go-to food destination, with the Irish Yogurts Clonakilty Street Carnival celebrating the very best the region has to offer. With many of Ireland’s artisan producers based in West Cork, the wealth of award-winning and internationally acclaimed food producers who hail from Clonakilty include Irish Yogurts Clonakilty, The Clonakilty Food Company and its signature Clonakilty Blackpudding, Shannonvale Foods, Clona Dairy, Clonakilty Distillery, and many more.

 

Food is served from 3pm – 5pm, and diners are encouraged to pre-book their tickets online at www.clonakilty.ie (booking fee included) to avoid disappointment. Dinner tickets are €20 for adults and €10 for children and can also be purchased at O’Donovan’s Hotel, Fuchsia Footwear and Kerr’s Bookshop in Clonakilty. Last servings are expected around 5pm, or until all food is sold out, therefore it is advisable to arrive early to the street dinner event.

Harper's Island Wetlands

Harper's Island Wetlands

Saturday 04.05.2024

Crap apple blossom?

Sand Martin nesting bank

Furze and distant tree

COLUMBINE or Aquilegia (according to Google Picture Search)

Teasel (will have lots of prickly heads later in the year)

Cuckoo Flower?????

The extended Allen family are sad to announce the passing of Hazel Allen

 A statement on behalf of Ballymaloe House 

Ballymaloe House and the extended Allen family are sad to announce the passing of Hazel Allen, née Lalor, who died peacefully on 3rd May,  in the care of Marymount Hospital, surrounded by loved ones, following a long illness.

Hazel was born on October 16th, 1950, in Cullohill, Co. Laois and spent most of her working life at Ballymaloe House, arriving first in 1969 and soon becoming involved in running the country house hotel and restaurant, as well as being a founding member of the Blue Book. Over the years Hazel was integral in bringing Ballymaloe from the small business she joined to the well-known name it is today. 

Hazel will be dearly missed by her husband Rory, children Cullen, Fawn, Darren, Caragh and Roisín, her 15 grandchildren, sons and daughters in law, the Allen family, friends, staff and guests of Ballymaloe.

Funeral announcement to follow.

A red-gold rarity. This Kloster Sud from Germany is a very special beer! Drink of the Bank Holiday Weekend!

Drink of the Bank Holiday Weekend. Special…

Klosterbrauerei Weissenohe Kloster Sud 

5.4% ABV, 500ml bottle Bradleys 

A red-gold rarity

Amber to dark red is the colour of our beer from the Kloster Sud (the South monastery). Aromas of Lightly toasted malt aroma.  The expected malt sweetness is experienced on the palate. Indeed it is richly richly malty, with caramel and notes of light spice. It is straight-up refreshing, totally satisfactory right through to the lingering bitter-sweet finish. 

An amazing beer, this Kloster Sud is brewed according to the Märzenbier tradition. But don’t call it a lager or Märzen. It may be bottom-fermented like a lager but thanks to the rare so-called three-mash process and a long ageing process it has a distinctive character with a balanced malt sweetness, fruity acidity and a subtle tartness.. The brewery suggests it is suitable for strong roasts, steaks, smoked meats and even desserts.

It is full and soft and is called a Franconian Red (not to be confused with Belgian reds). This is a historical and renowned southern German style. If you like Märzen, you’ll probably like “red beer.”

Thought I might see Rothbier (German for Red Beer) on my label but the brewery, the Weisenoher Klosterbrauei, do have Spezial Bier on the neck and I can certainly agree with that.

It is a staff favourite in Bradleys and that is where I was tipped off about it. Danke Bradleys!

For One Night Only, Aniar in Galway Collaborates with Chef Meeran Manzoor of Rare at Blue Haven Kinsale

press release

For One Night Only, Aniar in Galway Collaborates with Chef Meeran Manzoor of Rare at Blue Haven Kinsale

JPMcMahon Aniar (Pic Andrew Downes)

 

Award-winning chef Meeran Manzoor will join JP McMahon in the newly renovated Aniar 2.0 for one night only on May 30th. 

In the latest edition of the Chef Swap at Aniar series and part of Blas Na Gaillimhe’s month of food in May (Blas na Bealtaine). Two unique styles of food will form a special evening, bringing a taste of the West of Ireland coupled with dishes from Meeran Manzoor’s Tamil Nadu heritage. 

Meeran said, “I am deeply honoured to collaborate with JP and his team in the kitchen; the anticipation is palpable. I can’t wait to bring the unique flavours of Rare to Aniar's kitchen and Galway. I have a deep admiration for the food scene in Galway and for JP”. 

Meeran Manzoor of Rare at The Blue Haven. Photo by Miki Barlok

Meeran Manzoor is the Executive Chef at The Blue Haven Collection and the award-winning Rare Restaurant in Kinsale. He draws upon his wealth of global culinary expertise to create a menu that is both innovative and surprising while always maintaining the integrity of the produce.

Aniar will play host to Meeran in an exclusive food and drinks pairing. Aniar has undergone dramatic changes, officially relaunching in April with a newly renovated dining room and kitchen. The result is a space that reflects the ethos and style of the west-of-Ireland-inspired food, allowing for a more immersive dining experience for guests.

JP said, “We are looking forward to welcoming Meeran to Aniar. It will be one of the most unique Chef Swaps we will host and are excited about it. I love to invite chefs to Aniar in order to collaborate and learn. Meeran has a unique style and I think he will inspire us in what we do at Aniar. This attitude of openness is key for moving food in Ireland forward and make our food culture longer lasting”.

Prior to Meeran’s visit JP will welcome chef Aidan McGee from The Dubliner in Boston, USA. Aidan is the Chef Patron in the popular Boston restaurant and played host to JP in March earlier this year when JP travelled to cook with Aidan and his team.

The Chef Swap evenings will follow the same format as the regular Aniar tasting menus, with 24 courses at €160 per person, optional wine pairing (€85), and juice pairing (€48). 

Aniar is located at 53 Dominick St Lower, Galway, H91 XH52. For more information and bookings, see www.aniarrestaurant.ie. Keep up to date with the latest news by following Aniar on social at @aniargalway and JP McMahon at @mistereatgalway 

"A light and fruity beauty, easily drunk." Pedro Parra's ‘Vinista’ Itata, Chile.

Pedro Parra ‘Vinista’ Itata (Chile) 2019, 12% ABV

RRP €25.95. Stockists: The Cinnamon Cottage /
JJ O’Driscoll Superstore Ballinlough / Donnybrook Fair /
The Corkscrew / Avoca

"A light and fruity beauty, easily drunk." 

An attractive light red colour is a feature of this Pedro Parra ‘Vinista’. Aromas are also light and inviting with cranberries, some spice and herb as well. No shortage of that fruit on the light and vivacious palate either, all complemented by a gentle kick of acidity. Fruity and light along with featherweight tannins. String quartet rather than full orchestra, it is immediately harmonious right through to the engaging finalé. 

‘Vinista’ comprises 100% País sourced from 120-year-old vines, aged in concrete and stainless steel. Pais is a red grape variety of great historical importance. It was the first Vitis Vinifera grape variety to be exported (via the conquistadores) from the Old World to the New World in the 16th century. It is known as Criolla Chica in Argentina and as Mission in California.

Pais is pronounced as pah-ees. Don’t say no just because you’re not familiar with it. You’ll miss out on a light and fruity beauty. An easily drunk wine and Very Highly Recommended.

Pedro Parra (via Liberty Wines)

Pedro Parra is a major favourite of mine. He has spent decades working internationally but bit by bit realised he really wanted his own vineyard and winery and so he set up in Itata near the ocean, 500 kms south of Santiago, the capital of Chile. And this Vinista, the fruit sourced from 120-year-old vines planted at 300 m above sea level, is one of the results. It was my wine of the year in 2020. 

Besides wine and family, Pedro’s other great love is jazz music. His three single-vineyard Cinsault ‘Premier Cru’ wines are aptly named after legendary musicians: Freddie Hubbard, John Coltrane and Thelonious Monk.

You may well spot DO Secano Interior Itata on the label. It means  Itata Interior Dryland (secano meaning 'dry land' or 'unirrigated') and is the special DO for wines made from País or Cinsault in the area of southern Chile between the Mataquito and the Bío-Bío rivers.

Cork's Stonewell win International Flavoured Cider Trophy, awarded "an esteemed accolade" at yesterday's Worldwide Brewers and Cidermakers Industry ‘Oscars’

 Worldwide Brewers and Cidermakers Taste Success at Industry ‘Oscars’

Cork's Stonewell win International Flavoured Cider Trophy and awarded "an esteemed accolade"  

Stonewell's Daniel Emerson raising his trophy! Pic by Simon Dewhurst

Of the 13 trophies awarded, six went to Europe, four awarded to Asia, two to North America, and one Australia

For the first time in the Awards’ 138-year history, two brewers were crowned trophy winners in The Smallpack Ale competition

 

Winners from across the globe have received their trophy for their outstanding beers and ciders at the world’s most historic international beer and cider competition, the International Brewing & Cider Awards.

 

The prestigious ceremony, held at the Guildhall, London crowned 13 trophy winners – ten beers and three ciders – from 115 medal winners around the world in their respective categories.

 

Beers and ciders from four different continents were awarded the esteemed accolade – and for the first time in the Awards’ 138-year history, two trophy winners were awarded in The International Smallpack Ale competition. Australian Bentspoke Brewing Co. with its Barley Griffin and USA’s Samuel Adams Wicked Hazy, brewed by the Boston Beer Company, each earned the highest recognition for their outstanding contributions in the category.

 

In the UK, the only brewery with a Royal warrant to the castle, Windsor & Eton Brewery won The International Keg Lager trophy with its Capital Dry Hopped Lager, London’s Forest Road Brewing Company received The International Cask Conditioned Ale trophy with WORK, and Melton-based Round Corner Brewing Ltd scooped The International Keg Ale trophy for their Drovers Hazy Session IPA.

Asia scooped four trophies including Japan’s Kirin Holdings Company for its KIRIN ICHIBAN, and Isekado Brewery with its NAMA-KADO Smoked Oyster Stout. Tokyo-based Spring Valley Brewery was awarded The Speciality Beer trophy for the second time in a row and China’s Tsingtao Brewery Co. Ltd won The International Strong Beer award with Tsingtao Legend.

In The International Non & Low Alcohol competition Spain’s S.A. Damm was awarded a trophy for its Free Damm.

In the cider awards, Cotswold Cider Company won The International Innovative Cider trophy for its Phantom of the Orchard, while USA triumphed in The International Classic Cider Competition with Portland Cider Company taking home the trophy for its Original Gold. Stonewell Cider from Ireland picked up The International Flavoured Cider trophy with Rós.

A three-day judging process to decide the winners took place in March 2024 at Depot Mayfield in Manchester, UK and comprised 38 working professionals in the brewing and cidermaking industries from across the globe, led by Chair of Beer Judging, Rob McCaig and Chair of Cider Judging, Gabe Cook. The judges were chosen to reflect the current expertise in the tasting and commercial evaluation of beers and ciders going into the market.  

 

The 115 gold, silver and bronze medal winners were also in attendance to collect their awards at the luncheon.

Ruth Evans MBE, Director of the International Brewing & Cider Awards, said: “It’s been such an honour to continue to recognise the extraordinary beers and ciders across the world and celebrate all their achievements as they collected their awards at our ceremony this week.

“This year we received an unprecedented level of high-quality beers and ciders, making it one of the toughest competitions to judge to date – and resulted in two brewers receiving the highest recognition in our Smallpack Ale competition.

“We’re thrilled to be able to continue to provide a platform to reward the best beers and ciders with the credit they so truly deserve. Awards like these are so important in raising a company’s profile and help their beers and ciders stand out from the crowd.

“This year we’ve crowned winners from all over the world including Australia, China, Japan, Spain, Ireland, USA and the UK and we’d like to congratulate each brewer and cidermaker who received recognition at this year’s International Brewing & Cider Awards for their continued efforts pushing the boundaries within the brewing and cidermaking industry.”

The competition, which dates back to 1886, has a long history of championing the world’s best brewers and cider-makers, and its unique approach to the judging process sets it apart from other awards, earning it the reputation as the ‘Oscars’ of the brewing and cider world.   

    

A full list of all 2024 medal and trophy winners can be found on The International Brewing & Cider Awards’ website: www.brewingawards.org   

 

The International Brewing & Cider Awards 2024 are supported by headline sponsors; Barth-Haas Group, Krones and Fermentis. Trophy sponsors include; The Brewery Manual, British Guild of Beer Writers, BFBI, Drinkworld, All Party Parliamentary Beer Group, Institute of Brewing & Distilling, Brauwelt, Barth Haas Group, The Morning Advertiser, Lallemand Oenology, Enartis.