Faustino’s Mythical Years. Unreal!

Faustino’s Mythical Years. Unreal!

Sergio and Rafa take the floor.

 1964. 1970. 1981. 1994. 1999. These were the “Mythical Years” in the vineyards of La Rioja and Sergio and wine-maker Rafa brought the five Faustino 1 Gran Reservas to Jacob’s on the Mall last evening, keeping the best wine ‘til last and producing this stunning line-up as the cheese plates appeared.

Amazing how the old 1964 looked so young and fresh, its deep lively crimson elegant and bright. Like its younger relations, it is made from 85% Tempranillo with Graciano (which adds “a little colour and character”) and Mazuelo also in the blend. Aromas are intense and spicy and on the palate it is ample and smooth.

Aromas and colours changed slightly over the years but all the wines, all of which have spent about 2 years in oak, are velvety and spicy, rounded and well balanced and with a long dry finish. 

During the vertical tasting, Rafa said that “1964 was the best year ever “ and that they still “have a few bottles left”. A remarkable set and great to get the chance to taste these five together.

Sergio, Anne, Kieran, Yours Truly and Rafa

With the main course of lamb, we were introduced to a more recent range, the Portia, a Ribera del Duero DO, Spain’s “second most well known appellation”. Started with the Ebeia Roble. This has spent four months in oak and is the entry level wine, made with 100 per cent Tempranillo (known as Tinta Fina del Pais in the vineyards), just like the others.

Next was the Crianza, made in much the same process as the Ebeia Roble but this has spent 12 months in American oak barrels and it shows in the aromas, taste and aftertaste.

The award winning Portia Prima is a gem, with limited production and made only in “exceptional years”. The handpicked grapes are again sorted before fermentation. The Malolactic Fermentation is in new French oak barrels;  there are 15 months of ageing in the barrels and then nine in the bottle before the release. Worth waiting for!

The evening had started with a Cava reception and some very nice bites from the kitchen that provide gorgeous food all the way through. Then we moved to the tables and a Seafood Cake starter. That required a white and, of course, Faustino had one, the fresh and light Faustino V Blanco Joven, a blend of Chardonnay and mainly Viura. A lovely start to what turned out to be a memorable wine event.

So thanks a million and Happy 150th anniversary to Faustino. Thanks too to Sergio and Rafa for bringing the best of their wines to Cork and to Gilbey's who hosted them last night!

Cork winners at Food Safety Professionals Awards

Focus on Food Allergens

 at Food Safety Professionals Conference

Midleton's Farmgate received their award from Tom Doorley.

 The dangers associated with food allergies and cross contamination of foods were the topic of discussion at the Food Safety Professionals Association (FSPA) conference held recently in Dublin.

“Food safety is of vital importance in the food manufacturing, retail, hospitality and catering sector if Ireland is to maintain its excellent reputation for food quality”, explained Lorraine Oman, Chair of the Food Safety Professionals Association (FSPA).

“Through the FSPA’s nationwide support network, we provide FETAC accredited training and expert advice on food safety and each year we acknowledge those in the industry who have been exemplary in their adoption of food safety policies”, Oman said.

The winners of this year’s prestigious Food Safety Professionals Awards were St. Patricks University Hospital (Dublin), Sodexo at Novartis (Cork), The Farm Gate Midleton (Cork), Colaiste Na Rinne (Co. Waterford) and Waterford Institute of Technology.  These organisations were recognized for their excellence in food safety across a number of criteria including structural and operational hygiene, food safety and protection, personal hygience and staff facilities as well as food safety management systems documentation.

Now in their second year, the awards encourage food businesses to reach for and maintain high standards of food safety.

“Recent outbreaks of E.Coli serve as an important reminder that food safety is not just a legal requirement but a moral obligation”, said Tom Doorley, who presented the FSPA Awards today. “As a nation of food producers, we must ensure that the excellent quality and flavor of our food is matched by equally impressive food safetystandards.  The work of the FSPA and their network of advisors and trainers in Ireland ensure that expertise and support is on hand to help our food businesses”.

Munster Eat-up at Blair’s Inn

Munster Eat-up at Blair’s Inn

Cheers to the Blairs. Duncan, Richard and their crew put in a tremendous show at the packed Cloghroe inn last evening as they hosted the latest version of the travelling show they've christened #munstertwEATup.

Most of the host restaurants so far have concentrated on the food element but the Blair boys went a step further as they added a craft brew layer with both beer and cider featured. Indeed, the evening started with a delicious Stonewell Cider Kir, sipped by the fireside.

Even the breads had a beer input: Black Rock Stout Brown Bread; Howling Gale Ale, Shandrum Cheese and Chive Bread; and a Cul Dorcha Toasted Walnut and Thyme Bread.  Dungarvan BrewCo, 8 Degrees and the West Kerry Brewery were represented on the night and there was a beer with each course.

Corned beef

 From a choice of starters, I picked the Ummera Smoked Chicken, Glenilen Farm Yoghurt, Celery and Apple Salad and the beer was Beal Ban, a pale English style bitter from West Kerry. A really tasty plateful and a good beer match. We were up and running.

The local theme continued with the next dish: Crispy Pork Belly, Seared Scallops, Stonewell Cider Foam, Apple and Celeriac Puree, McCarthy Black Pudding Crumble and Wild Ballyhoura Mushrooms. Quite a mouthful! All eased down with glass of the popular Howling Gale Ale from 8 Degrees.

I had enjoyed an opening pint of Friar Weisse from the Franciscan Well and that too featured in the Beer and Lime Sorbet. After that refreshing pause, it was on to the main course. We had a choice of three: Venison (Blair's are renowned for their game), Corned Beef or Hake.

Here, along with a glass of the well known Blarney Blonde from the Franciscan Well, I tucked into the Silverside of O’Crualaoi’s Corned Beef on a Leek Champ and cabbage served with a Parsley Sauce. Not a crumb remained!

Checking out Dungarvan Brew-Co's Project X ar Blair's

Also got a sample of the Baked Fillet of Hake on Roasted Peppers with a rustic Gubbeen Chorizo, Tomato and Chickpea Sauce but CL wasn’t as generous with her Helvick Head Blonde Ale from Dungarvan Brewco.

The beers and cider also featured in the gorgeous desert in a pot: Stonewell Cider and Blarney Blonde Ale Snake Bite Bavarois topped with a Carraig Dubh Chocolate Mousse. Smooth stuff and a very appropriate end to a lovely meal.

Busy at the Chapel Steps

 Busy at the Chapel Steps

Outside it was gloomy but inside (left) at the Chapel Steps  it was bright and busy. This is Bandon’s newest restaurant, just 8 weeks after its upgrade from cafe status. The signs are promising. It is a lovely space and a big crowd was in last night (Thursday) and great food on the table.

And no great surprise with the top notch food when you are learn that the Head Chef is Kevin O’Regan (ex Electric) and that he is concentrating hugely on the marvellous produce available in the area.

Kevin, along with the owners Sean and Siobhan (her Dad, along his brothers, ran the place as a butcher’s shop from the 1960’s), have instigated a series of speciality evenings.  Wednesday is a great night for steak lovers - choose from an 8oz Fillet, a 10oz Rib-eye or 12oz Sirloin with all the trimmings for only €20 per dish. Thursday is fish night and I took advantage!

 But back to the start and a very warm welcome as we came in from the dark and the wet. Had a chat with restaurant manager Caroline O’Flynn as we settled to the table. We had already been told about the wine special, supplied this month from the McHenry Hohnen vineyard in the Margaret River Region of Western Australia.

Having met founder David Hohnen (he also founded New Zealand’s famous Cloudy Bay and is busy now preparing his Porker legs for the Christmas trade) hardly a month back in Ballymaloe, we naturally went for his wine (Sauvignon blanc Semillon).

Quite a choice of starters and appetisers here. CL went for Pan Seared Rosscarbery Black Pudding - with crubeen croquette, chilli jam and smoked pancetta. Chef Kevin loves his crubeen and this was a great combination to get the meal underway. And so was mine: Home Smoked Duck - with beetroot, port and burnt butter vinaigrette.

Fish, collected early in the morning in Union Hall, is a regular on the menu and there is a good daily choice but an even better one on Thursday. I went for that special: Spiced Monkfish, butternut squash puree, with roast vegetables, chilli, lime and parsley emulsion. Just enough spice to liven it up without dulling the fish flavour. Just loved it, the freshness, the flavours and the combination of the various textures. All for €15.00. A special for sure.

 CL also enjoyed great value even though her €17.00 dish wasn't a special but a regular part of the menu. It was Roast Cod with roast peppers, chorizo, tomato and olive ragu. Another really lovely fish dish and another with a smashing super tasty sauce. Healthy also.

After all that good eating, we treated ourselves to dessert at a fiver each. She really loved the lively flavours of her Autumn Berry and Lemon Roulade with berry coulis and sugared almonds while I was equally happy with my well made Sticky Toffee Pudding with toffee and vanilla sauce, rum and raisin ice cream. This was a piece of real pudding, the sauce an enjoyable addition rather than a disguise.

 Then we met Siobhan who told us about the history of the place and the apprehension ahead of their big step-up from cafe to restaurant. Two months in and it seems that the big step is worthwhile. Early days yet of course but a good start is half the battle. Best wishes for the future then to Kevin, Siobhan and Sean. The Chapel Steps is just a short trip from the city and one that is well worthwhile. No penance here!

Food and Drink Spotting

Food and Drink Spotting

Kate Lawlor's Spiced Beef, Horseradish Croquette

Get Cooking

Well done to Margaret Smith and Goodall’s on publishing A Modern Irish Cookbook in double quick time. Well illustrated and uncluttered, it is packed with recipes provided by dozens of bloggers and it neatly divided into sections: Light Bites, Brunch, Dinner, Bread and Sweet Things.

Lots of us don’t like Raw Oysters but have you ever tried them grilled. Zack has just the recipe for you: Grilled Oysters with a Bacon and Blue Cheese Crumb. Many eye catching pics in the book and one features Potato Cakes with Smoked Salmon and Hollandaise by Donna.

Lots and lots of Dinner recipes including Potato and Scallion Strudel with Local Pork and Apple Velouté by Fritz, the chef proprietor of County Down’s Strudel Bistro. From Kildare’s Kenny’s Kitchen comes a tasty looking Sausages with Lentils.

Some really promising looking bread recipes including the famous one by Avril of Rosscarbery Recipes titled: Cheddar, Stout and Black Pudding Bread.

Hard to resist the Sweet Things, especially the Plum, Cardamom and Almond Cake by JensKitchen and the Beetroot and Orange Blossom Fudge by Kate from Fenn’s Quay, known as FQChefess on Twitter.

I even got roped in – hard to say no to Margaret! You’ll find my Marinated Mushroom Salad on Page 9. The trick here is to skip the marination, entirely possible if you live in Cork. Just go to your local market and buy a jar of the delicious marinated mushrooms by Ballyhoura Mountain Mushrooms, remove the top and pour them out onto your salad. Top class and no bother at all!

But do take a look at the book. Check it out on the top right corner of the screen and, remember, that proceeds go to two charities, including Cork’s own Penny Dinners!

Time for Port

I’m partial to a glass of Port at any time of year but know that many prefer it during the winter season and particularly at Christmas time. Some of you will have a favourite but, if not and even if you have, why not try the Taylor’s First Estate Reserve available at €11.99 from Bradley’s in North Main Street. It comes in a full bodied traditional classic style and is an excellent introduction to the Taylor’s style.

It is blended from young red wines and then mellowed for several years in oak casks and is a lovely after meal drink. Use it on its own or as a match with a salty cheese. The Taylor Port website is a very enjoyable one, with lots of information laid out in a simple clear way – see the entertaining section on Port traditions, for example.

Panama Joe

My current coffee is the most recent offering from the Robert Roberts’ Club and is a relative rarity in that it comes from Panama.

Gareth Scully says that coffees from Panama are few and far between and are highly sought after in the US and Germany. “Rancho Gotta Coffee Estate has been producing specialty coffee since 1985 and now produces solely Arabica coffee. The harvest is all done by hand. Rancho Gotta Coffee was one of the few coffees used at the 2011 World Coffee Tasters Championship in the Netherlands. I roasted this one to a medium level which is always important to make sure all the flavours in a coffee like this come through.”

“The medium roast compliments all the unique flavours, with strawberry, peach and dark chocolate notes. Among other things, are hints of blueberries as it cools. An incredible body to this coffee with a butterly feel to it too. Poetic license I know, but another great example of what specialty coffee should taste like….. Enjoy!”


Shorts
David Hohnen, who visited Ballymaloe last month,tells us about his Margaret River Porkers

Christmas offers from Amandine Confectionery 

Blair’s Inn nominated for Good Food Ireland Award!

Amuse Bouche

We started with alligator pears, Papa’s name for avocados. He used to pick them fresh from the hill-sides of Finca Vigia, or get them in a little bodega at the foot of the hill, on his way to town in the car to the harbor. They were fat and juicy and we’d scoop out the flesh with a spoon or a fork. They’d be seasoned with vinaigrette dressing. You could practically eat a half avocado in three scoops, you’d get so hungry out there in the salt air.....
We’d eat the avocados and wash them down with cold beer. That was the first course, the salad, a side dish, if you will. For a second course, we’d have fresh fish.
- From Hemingway’s Boat by Paul Hendrikson.

Guinness Storehouse Visit

Guinness Storehouse Visit

Got a terrific welcome as we arrived in the multi-storey Guinness Storehouse in Dublin last week. The place was surprisingly busy for the time of year but there was still time for the personal touch. The staff that we met were top class, friendly, helpful and informative. Chatty too and unhurried. Take a bow folks.

The Atrium is the central focus of the building and is in the shape of a giant pint glass. Some pint! 14.3 millions pints to be exact.

Water - a key ingredient

The self guided tour has a variety of sub headings. The ingredients (the brewery buys 100,000 tonnes of Irish barley annually) and craft of brewing, cooperage and transportation, advertising and sponsorship are among the subjects covered.

Lots of info. Not just words and images. See the actual machinery as well

As you move up the floors (via a combination of stairs, lifts and escalators), you’ll come to a spot where you’ll learn to pour your own perfect pint. Too many waiting there so we moved on up and had a look at the Brewer’s Dining Hall where a visitor can sample their “world famous” Beef and Guinness stew.

Good old days. I liked this cheeky one.

The Gravity Bar takes over the top floor and there is a 360 degree view of the city to be enjoyed, if you can find a space. We were patient with our free pint and eventually found a chair and enjoyed the views.

You can check all this out before you go on a well illustrated very informative and comprehensive website. You may also book your tickets online at a discount. Having your tickets in advance will save you from joining the bigger queues on arrival.

The view from the Gravity Bar.

Australia displays many faces of Shiraz

Australia displays many faces of Shiraz

 WineAustralia’s John McDonnell showed over a dozen quality wines in Fallon and Byrne last Friday. The aim of the tasting was to demonstrate that Australian Shiraz can exhibit both power and elegance and that the country can produce much more than just the big homogenous style.

With sixty four of Australia’s wine regions producing Shiraz, it would be most unlikely that they’d all come up with the same big, rich and powerful style. But that perception is out there. Two hours in Fallon and Byrne did much to dispel that myth. No lack of variety in this line-up.

 There may have been some gentle disagreement between those present, mainly restaurateurs and writers, about the comparative merits of the individual wines but, overall, the occasion was well worthwhile. Joining John at the top table were Clare Valley producer Tim Adams  and wine writer Kevin Ecock. 

Kevin, Tim and John

 2008 Ferngrove Shiraz, Frankland River. This first Shiraz was the only one from Western Australia and Kevin Ecock praised it as “an extremely good wine”. Tim said it reflected the “coolness of the district, angular, lean, with age potential.” Already we were talking about different types!

2009 Innocent Bystander Syrah, Yarra Valley. The difference here, at least the one that caused some conversation, was the fact that 2% Viognier was added to this Syrah (the only label that didn’t use Shiraz!). I don’t think the room was overly bothered about whether the minimum Viognier input was noted or not on the label.

2010 Tyrrells Rufus Stone Shiraz, Heathcote. I liked this best of the opening flight. It had nice fruit and spice, an excellent mouthfeel and the best finish. Tim classed it as medium bodied with “nice bright fruit flavours”.

2010 Wakefield Estate Shiraz. This widely available Clare Valley wine from the Taylor family (who believe that great wines are made in the vineyard!) was smooth and fruity, with supple tannins and spice hints in a medium body.

2009 Tim Adams Shiraz, Clare Valley. Tim didn’t use this to fly his own flag but did enlighten us on how water costs and weather variations are mega factors in the area and that winemakers have learned to grown more sustainable crops with better quality but at a higher cost.

This one certainly had quality and the price (€16.95) is not that mighty high. Kevin described it as the “standard bearer”. I thought it was a gem with power and finesse, really rounded, approachable, loveable. Brilliant.

2008 d’Arenberg Lovegrass Shiraz, McLaren Vale. This was something different, a blend of areas and a blend of varieties. It had a very inviting bouquet but delivery on the palate wasn't quite as brilliant. Mary Dowey wasn't so keen on it, saying it “suffers in the line-up here”.

2009 Wakefield Jaraman Clare McLaren Vale Shiraz. This was a blend of Shiraz from two different regions and I liked it, the intense fruit, the hints of spice and more, all excellent. Tim though said it needs more time, maybe up to five years, to bring even more out of the fruit.

2008 Tim Adams The Aberfeldy Shiraz, Clare Valley. The good news is that this is another gem, another complete wine from Tim, another with power and elegance combined. It has spent 24 months in oak but Tim guards against the oak taking over.

The less than good news is that the 4 acre plot, planted first in 1904, is “naturally dying”. It needs to be replaced and Tim is working on it. 

2009 Gatt Hugh Eden Shiraz, Eden Valley. This 100% estate grown smooth fruity beauty was the first of the final flight and got a big reception. Tim: ..absolute cracker.. elegant..poised..a very good example. 

Kevin: ...layers of interest...gentle and elegant.

2008 Jacobs Creek Reserve Shiraz, Barossa.

2009 Schild Estate Shiraz, Barossa.

Soft and elegant on the palate, the Schild was the one I voted for when a discussion arose about the comparative merits of these two. Quite a few had their hands up for this one though there were a few serious hands, only a few, raised in favour of the Jacobs.

2008 St Hallett Blackwell Shiraz, Barossa

2008 St Hallett Old Block, Barossa.

The tasting came to a brilliant end with these two, though only the first is available in Ireland. Loaded with flavour and colour, the Blackwell is intense and excellent. "Delicious," said John.

But the Old Block was something else. Tim said it was big and bold, “a richer version than the Blackwell, multi-layered with a great balance.” He advised that both were good for long term keeping and that he keeps them himself in his own collection. 

Yours truly with Mary Dowey.

The audience certainly enjoyed the tasting and the knowledge of Tim, Kevin and John. Indeed, John was urged to mount similar events in the future and to use the same formula (the same number of samples to be tasted in a 2 hour time frame). He was delighted to hear that his hard work had been approved and indicated that a similar Chardonnay occasion is in the pipeline.

In Praise of The Phoenix Park Tea Rooms

The Phoenix Park Tea Rooms

There are many attractions in Dublin’s Phoenix Park, the Zoo the most obvious and popular and perhaps also the biggest. But if you are in the area, keep an eye out for one of the smaller ones, the Phoenix Park Tea Rooms, on Chesterfield Avenue, just across the road from the Zoo entrance.

It looked gorgeous from the footpath last week, framed by the golden foliage of the many trees. So we walked in for a quick snack and right into a delightful spot and not just because there were a few squirrels frolicking in the immediate area.

They are open all day long and include some terrific organic stuff on the menu, including the coffee and tea. All the vegetables, salads and fruits are from Kinneden Organics in Roscommon, the chicken is from Cootehill in Monaghan. And their sourdough is by Arun Bakery.

I settled on a bowl of their terrific vegetable soup, served with a lovely tasty brown mini loaf by Arun, all for a fiver. Would have loved to have eaten more there but the soup and the bread fitted the bill at the time and I didn't get a chance to go back there.

But do put it on your list if you are in the area. It is hardly 15 minutes from Heuston Station and should be even more of a delight in the summer when you can sit out on a circle of rustic tables.

Telephone:             01 677 0090    

Food & Drink Spotting. Blair’s Inn to Feed Munster!

Food and Drink Spotting
Blair’s Inn to Feed Munster!

Guess the weight - see below.

Duncan Blair has been in touch, telling us all about the monster #munstertwEATup at Blair’s Inn. “It's taking place here on Sunday 4th November. As you've probably noticed we're gone craft beer crazy the last few months. The response to our growing selection of Irish craft beers has been amazing. We want to celebrate our locally brewed beers and ciders at the tweet up.”

“The evening kicks off at 5.30pm with a Stonewell Cider Kir reception ... Daniel calls them Cork Kirs, but I reckon they're screaming out to be called Cute Cork Kirs! Then we'll sit down to a five course meal with accompanying craft beers. But these won't be any ordinary beers.”

“We’re extremely excited about the fact that Dungarvan Brewing Co are brewing up a magic potion just for the night. We will also have guest beers from the Eight Degrees Brewing Company and the Franciscan Well. We will also be highlighting the West Kerry Brewing Company. Then at 9pm ... we're only getting warmed up at this stage ... we have live music in the bar, where people can tuck into our great selection of Craft Beers.”

“So, that should be a great night. Of course, we have the wine night on the 31st October." Book your place for these events at Blair’s. Phone: 021 4381470 or Email: info@blairsinn.ie

Halloween at Nash 19

Before Halloween became the commercial event that it is nowadays, the Barmbrack, with ring and pea, stick, coin and rag (no HSA then!) was its most popular treat and a huge source of fun to see who would be married soon or who would live forever in poverty!

Must say I enjoyed those bracks from the local baker, though one had to be careful and not bite into the ring. The bracks have over the years declined in quality but you can get still get a taste of the real thing at Nash 19 where their in-house baked Barmbrack is one of the highlights of their Halloween food selection and it may be bought in the shop.

Head Chef Pam Kelly loves that brack but is also busy incorporating seasonal foods into the menu at the busy day-time restaurant. Pumpkin is being used of course in a number of guises and there is a Squash and Ginger Chutney going with the Loin of Bacon. This time of the year sees the advent of game on the menu and Pam particularly recommends their Beef and Venison Casserole.

THAT’s a PUMPKIN!!!

Halloween draws near and the mother of all pumpkins has landed in L’Atitude 51. Guess the correct weight of this oversized gourd and you could win a really nice prize.

“To enter you need to like us on Facebook  and tell us what weight you think this monster is. The winner will be announced on Halloween Night (in the meantime we better find a large scales). ……..I’ve a funny feeling pumpkin might be making a regular appearance on the specials menu in November.”

StarChefs.com

Dish of the Day from 2010 New York Rising Star Pastry Chef Alex Stupak of Empellon Cocina – New York, NY: Swordfish, Gooseberry Salsa, and Masa Chicharrónes. Stupak showed the Main Stage crowd the versatility of learned pastry skills, branching out into savoury with this creative masa glucose chicharrón dish on Day 2 of the ICC! See it all here.

Wine

Isn’t Mrs Tyrell an awful woman, trying to frighten the life out of me with tales of spooks and ghosts, even witches. No. Not really. The good lady is just trying to tip me off about some really good wines offers at The Wine Store. Check them out here.

Tea and Garden Rooms

Tea and Garden Rooms

If ever you find yourself in Ballyvaughan or anywhere near it, and there are quite a few good reasons why you should be in the area, then be sure and check out the lovely Tea and Garden Rooms  run by Jane O’Donoghue in the scenic village.

Perhaps the best reason for calling to Ballyvaughan is to visit the Burren. There are quite a few routes to take through and around the Burren but perhaps the most spectacular is the coast road, up from Doolin, via Black Head and from there to Ballyvaughan. You’ll have the Burren on your right and Galway Bay and the Aran Islands to your left. There is also a smashing walk in the area.

Whether walking or driving, you now deserve a break. Park the car by Ballyvaughan harbour. Enjoy the scenery, the grey mountains and head into the Tea and Garden Rooms. Have a look at that large table groaning with freshly made cakes and head for the conservatory or indeed take a seat in the lovely garden.

If you just want a cuppa and cake, this is the place. Maybe you want lunch. Again, this is the spot. I really enjoyed a tasty fish pie here recently and followed that with a visit to that tempting table. Needless to say, I didn’t come away empty handed. Study that garden, have a look at the fish in the pond before you depart to finish your circle of the Burren.

And they are open, at the weekends, for November. So why not take a trip to Clare and the Burren. You’ll be there in no time, thanks to that Limerick tunnel. No one could resist this line-up on that celebrated cake table.  I certainly couldn’t!

Also visited: Cliffs of Moher The Burren Brewery Wild Honey Inn  St Tola Goat Cheese The Burren

Faustino Fun - for one night only!

On Thursday 15th November, for one evening only, Faustino are hosting a fabulous pop up bar in The Crypt at Christchurch Cathedral.

To celebrate, they are offering a number of exclusive tickets to the public.Check it out here 

Soft and generous, Tanto delivers a lot!

Tanto Montepulciano d'Abruzzo 2011 (Italy), 
12.5%, €9.00 - 11.00, Stockists

Colour: Deep red.
Nose: A pleasant wave of red fruit aromas.
Palate: soft and generous with sufficient refinement to belie its youth and to complement the dark fruits (mainly plum, for me). Add in a long smooth finish and this warm juicy delicious wine lives up to its name and delivers a lot. Good value. Highly recommended.

It is generally acknowledged that the generous Montepulciano grape "is hard to foul up". The Tanto producers have not messed up here. Worth keeping an eye out for that colourful label.

* In Italian, Tanto means “a lot”.
** If you head east from Rome through Lazio, cross over the Appenines, you’ll find yourself in Abruzzo with the Adriatic ahead of you.