Wines From California. Serious. Cheeky. And Over Here.

Wines From California. 
Serious. Cheeky. And Over Here.

California Wines – Less is More is the title of a Wine Event in Ballymaloe next month and here, by way of introduction, are three wines from the Golden State. Two are reasonably serious players, the other not serious at all!

Still on the lookout for Californian wines, so let me know if you have a tip!

Joel Gott Chardonnay (California) 2013, 13.8%, €14.99 Bradley’s, Cork.

This has a bright golden colour, micro-bubbles clinging to the sides of the glass. Aromas of white fruits, blossoms too. Fresh and fruity on the palate, tingles as it spreads its lively acidity, all combining in a really long finish. This elegant wine is unoaked and Very Highly Recommended.

The grapes come from three different counties of California; from Monterey (which enhances the acidity) and from Sonoma and Napa (for better concentration). It is all stainless steel after that with some time sur lies to “improve viscosity”.

The Gott family have been making wine in California for five generations and are also well known for Gott’s Roadside where you can get “great burgers and milk shakes” according to Wines of California which itself has Joel's recipe for Fish Tacos (paired with Sauvignon blanc). Watch out too for their Cabernet Sauvignon and Alakai (a red blend).

See the maker’s short video on the Chardonnay here.  

Wilson Vineyard The Crusher Chardonnay (Clarksburg) 2011, €16.90 Karwig Wines

Another with a bright golden colour, tints of green too. Aromas of white fruit, blossoms, even hints of herb. Great mix of fruit on the fresh palate, nicely restrained though, beautiful rounded mouthfeel, enough acidity to balance and a long engaging finish.

This well balanced wine is “a perfect candidate for a bevy of dishes. Try pairing with halibut with lemon butter atop of rice pilaf or a delicious vegetable stir-fry with soy sauce”. There is, by the way, a small percentage of Viognier included.

The Crusher, from Clarksburg (beginning to emerge on the wine scene), captures the freshness of this world-class growing region, and is Very Highly Recommended.

Barefoot Merlot (California), 13.5%, €10.00 O’Donovan’s Off Licence

“Wine tastes better in a tee than in a tux” is the motto, one of them anyway, for Barefoot who pride themselves on making wines “free from the tyranny of all wine snobbery”.  Jennifer Wall, their winemaker since 1995, is best known in-house as Pinky Toe and, with some 2,000 medals to her credit, Pinky is quite a success story. Barefoot is part of E & J Gallo since 2005.

Merlot, of course, is also quite a success story in California. In 1990, 15,205 tons of Merlot were crushed here and that had risen to 282,300 by 2014. In the US overall, consumption figures for the grape are 2.8 million cases in 1990, 18 million in 2014.

This Barefoot is a fun wine with 76% Merlot and 24% other red wines. The Merlot grapes were harvested from select vineyards in The Central Valley, at the mouth of the Sacramento Delta, a location which provides beautiful warm days and cool breezy nights that foster ideal weather conditions for perfect fruit ripeness.

Colour is purple and there are red and dark fruit aromas (mainly plum, cherry). This medium bodied wine is smooth and warming, full of raspberry and blackberry flavours, mild tannins, well balanced too and with a decent finish. It is an easy-drinker, good value and Recommended. One half of the house is more inclined to make that Highly Recommended, so I used my casting vote! It is versatile too and Barefoot say it may be served with beef, poultry, pasta (with tomato sauce), cheese and dessert.

Merlot. And Barefoot friends

Taste of the Week. Mella’s Irish Butter Fudge

Taste of the Week

Mella’s Irish Butter Fudge

The sweetest fudge, the cream of Irish butter, the magic touch added by Mella, and you have our Taste of the Week in your mouth. Don't rush it. Allow it to soften and then gently take it across your welcoming palate, feel its melting thickness and velvety softness, the kiss of that creamy flavour. You don't want to swallow it but soon you must. It is irresistible. Indulge.

And why wouldn't you swallow it. There is, after all, plenty more where that came from. Different flavours too. I had vanilla but you can also have chocolate, walnut, rum and raisin. And I’ve just been checking her website and see she has Irish Cream Liqueur as her flavour of the month. And an on-line shop. Oh the temptation of it all.

And let us hear from the girl herself: And by old-fashioned, we mean crumbly, buttery, the flavour your grandmother might remember from the good old days! YUM! Luxurious and decadent, you know you want it, it is addictive to say the least!

Mella is based in West Cork so there are many stockists in the area. But there is quite a spread of stockists aorund the country and you may check them out here and she is a regular attender at food fairs and festivals.  I got my most recent bar in Bradley’s of Cork.

How About An Evening Meal At The Crawford?

Munster Wine & Dine

Evening Meal at the Crawford

The hard-working Beverley has been in touch with details of the next Munster Wine & Dine event which will take place on Thursday March 3rd in the beautiful Crawford Art Gallery. 

The evening will kick off at 7pm with a drinks reception in the sculpture gallery followed by dinner in the Crawford Gallery Café laid on for us by the extremely talented Sinead Doran. Sinead has taken inspiration from Margot Henderson, chef patron of London's famous Rochelle Canteen, which bases its menu on seasonally-informed Mediterranean-influenced food. 

Sinead is renowned for turning simple food, using locally-sourced ingredients, into something really special. And with the backdrop of the magnificent Crawford Art Gallery, which is only open on special occasions in the evening time, this promises to be a very special night! 

  

Tickets for the event which includes pre-dinner drinks reception and dinner are €40pp for members and €50pp for non-members. 

If you'd like to join us, can you RSVP to this email address by Monday 29th February with any special dietary requirements. mwdcircle@gmail.com 

Can you pass this on to anyone else you think might be interested in joining us on the evening, or indeed to anyone who'd like to become a member of the MWDC. We are delighted to welcome new members, so if you are interested in joining Munster's newest and most dynamic food and drink circle, let me know and I will forward an application form.    

We look forward to seeing you in the Crawford on March 3rd for a fantastic food-focused event! 

One Farmers Market. One Restaurant. Weekend: Douglas, Les Gourmandises

One Farmers Market. One Restaurant

Weekend: Douglas, Les Gourmandises

I took the opportunity at the weekend to get to the Douglas Farmers Market and also to revisit Les Gourmandises in the city centre.

The farmers market has now moved from Dunnes Stores car park to a new spot in the centre of Douglas village, on the plaza by Marks & Spencers. It is a compact location and the reports are good. It is open on Saturdays, from 10.00am until 2.00pm.

Old Millbank Salmon Pate - with some chunky bits added!

Some excellent stalls here, including the Rocketman, Badger & Dodo coffee, Ballycurraginny Farm vegetables (not forgetting their gorgeous Joe’s Farm vegetable crisps), Arbutus Breads, O'Driscoll's Fish from Schull, Old Millbank Smoked Salmon, Woodside Farm, Brendan's Burritos, Sonny’s Broth, West Cork Pies, Green Field Farm, Ballycotton Free Range Farm, O’Leary’s Mountain Lamb, Cloud Confectionery, Dingle Cookie Company, Volcano Wood-fired Pizza, Mealagulla Orchards, Barry’s Nurseries, Clothilde Compotes, along with some others. Guest stalls too feature.

O’Driscoll’s, no matter where you find them (Midleton and the Coal Quay are among their venues), are always popular. We often go for the popular fish but this time the red gurnard caught our eye. So that was the main course for Saturday. And we got our starter across the way from Old Millbank. They had a nice tub of Salmon Pate (with one that included a few chunks of the salmon as well!).

Red Gurnard at O'Driscoll's

Lunch too came from Douglas, a pot of that delicious aromatic Chicken Broth by Sonny (we added some noodles). It is a Vietnamese broth and the proper title is Phỏ Gà and was a recent Taste of the Week. Check it out here, if you have a chance.

The other main purchase was some shoulder of pork from Woodside for Sunday's dinner, the order to cook it low and slow. We got an unsolicited recommendation from another customer who thought it was fantastic and told us his 93 year old mother is thrilled with it as it reminds her of the real taste from a long ways back.

Some low and slow cooking too in Les Gourmandises on Friday night. Slow cooked beef, braised carrots, baby onions, and smoked Gubbeen lardons, with a delicious red wine jus, was my superb main course, with a side plate of sauteed potatoes. CL’s choice was also excellent: Braised lamb shoulder with smoked potatoes, braised onion and Savoy Cabbage.

Woodside

O'Driscoll's

We had a fine choice for starters. We had eaten some of them before including the excellent Prawns in Filo pastry with Mango jelly and Mango creme fraiche and the Roasted on the Bone Quail with coconut, cumin, basmati and apricots.

My pick this time was the Carpaccio (named after the Venetian painter) of Spiced beef, tomato, pickled and shaved parmesan while CL took the Castletownbere Crab Salad, brioche croutons, peaches and piccalilli. Both good but, next time, we may go back to the brilliant prawns and the quail!

Desserts again had no shortage of choice, up to seven, including a selection plate for sharing. No sharing this time though! My pick was the Warm Chocolate Fondant with butterscotch centre and vanilla ice cream. Pretty good. CL was delighted with her Caramelised Apple Tart with Five Spice and cinnamon ice cream. All good. No tea or coffee though, not at €3.65 a cup!

New location, in centre of Douglas

There is a good selection of house wines, all Old World, and all at €29.50 a bottle or €8.50 a glass. Haven't seen that kind of uniformity anywhere else! My glass was a 2012 Portuguese blend of Tempranillo, Castelao and Syrah, called Pinta Negra Tinta, nice and smooth with dark fruits. CL sipped happily from an organic wine, Fontana Bodegas from Castille (Spain), a 100 percent Tempranillo (2014).

There are quite a number of possible menu variations and you can get to try the excellent food here for less than the €47.50 (the cost of our 3-course menu). There is also a Prix Fixe menu and here you may have three courses (from a more limited selection) for €32.50. Most nights, maybe not all night, you will get tapas to share, two main courses and a glass of wine each for €39.50 for two people. Stay up to date on all menus and special offers by checking their Facebook page here.

Oh La La! Chocolat! 

Amuse Bouche

For the evening they were sliding down the hill into the village, on those little sleds which serve the same purpose as gondolas do in Venice. Their destination was a hotel with an old-fashioned Swiss tap-room, wooden and resounding, a room of clocks, kegs, steins, and antlers. Many parties at long tables blurred into one great party and ate fondue - a peculiarly indigestible form of Welsh rarebit, mitigated by hot spiced wine.

from Tender is the Night by F. Scott Fitzgerald (1934)

From Rioja to Veneto. Crianza - Reserva - Ripasso

From Rioja to Veneto

Crianza - Reserva - Ripasso

Today, we travel from the Rioja in Northern Spain to the east of Lake Garda in the Veneto region of Northern Italy. And we have three pretty good wines to sample along the way! We’ll take it nice and easy and throw in a few not too difficult technical terms at the end.

Muriel Fincas de la Villa Rioja Crianza 2012, 13%, €14.99 (stockists include: Ardkeen Quality Foodstore (Waterford), Carpenters Off Licence (Dublin), Comet Off Licence (Dublin), JJ Gibneys (Dublin), La Touche Wines (Wicklow), Number 21 Off Licence (Cork), and The Wine Centre (Kilkenny).

Poor Soil is the Key!

This crianza is one hundred per cent Tempranillo and has spent 12 months in oak, and comes from the bottle with a nice bright cherry red robe. The aromas are of red fruit, wafts of vanilla. No shortage of flavour on the palate, some spice too, fine tannins and a lengthy finish. Highly Recommended.

Poor soil is the magic catalyst here, according to the winemakers. “The secret of the quality and expressiveness of our wines is the poor and balanced nature of our soil, exceptionally suitable for the vine.” Bodegas Muriel are in Elciego, one of the most famous villages of Rioja Alavesa.

Faustino V Rioja Reserva 2010, 13.5%, €18.98 (widely available, so shop around!)

9,000,000 bottles!

Faustino, with vineyards in the best parts of Rioja, is the largest privately owned vineyard in the region. “The winery holds more than 50,000 oak barrels and a permanent stock of some 9 million bottles - without doubt, the largest bottle collection we’ve ever seen”, says The Finest Wines of Rioja (2011).

Cherry red is the colour of this reserva and there are fairly concentrated dark fruit aromas, vanilla and spice notes too. Fruity and peppery, smooth with well integrated tannins and a good long finish. Highly Recommended.

The grapes are Tempranillo and Mazuelo (10%). It has spent 16 months in American oak and 24 months more in bottle. Match it with red meats and mature cheeses, says the winery. And they also recommend “flavourful fish such as tuna and squid in its ink”.

See more about Rioja and its wines here in a recent post.

Campolieti Valpolicella Ripasso 2012, €13.5%, €17.70 Karwig Wines

Second Time Around

Campolieti means happy fields and this Classico Superiore is produced by Luigi Righetti with Corvina as the main grape of the blend. 

In the heart of Valpolicella Classico, the Luigi Righetti estate is a small to mid-sized family run winery. The most exciting tradition to evolve from the Veneto region is the process used to dry grapes prior to pressing. Amarone and "Campolieti", the ripasso Valpolicella, have traditionally been the products to benefit from this process.

Aromas of plum and blackberry are noted in this rather fruity ruby red wine. Much the same fruits can be detected in the flavours. This has been made from grapes dried and put through the Ripasso method (see link below); this enhances the concentration. It also has a good dry finish. Ideal with Pasta, Risotto, Roasts, Red Meats. Highly Recommended.

Technical Terms

The red label (crianza) indicates 1 year in oak, 1 in bottle.

The burgundy label (reserva) indicates 1 year in oak, 2 in bottle.

Read all about the Ripasso method here.

Joe Karwig’s Rieslings. Reasons to Remember

Joe Karwig’s Rieslings

Reasons to Remember

Happy days with Joe (left)

We had joy. We had fun. We had Rieslings in the sun. And in the rain too! It is after all, one of the most versatile of wines and was a particular favourite of the late Joe Karwig as Beverly Mathews reminded us when she introduced an evening of Joe’s Rieslings at L'Attitude Wine Cafe last Wednesday. 

The rain of the day persisted in to the night on the nearby quays and streets. But the constant downpour failed to prevent a full house. “He was an incredible man,” Beverly continued. “He knew so much about wine and so much about Riesling in particular. He had these wines selected for an Autumn tasting and we thought it would be a shame not to go ahead with it.”

“It is a great demonstration of the styles of Riesling from the very dry to sweet, yet just a small sample of what they have in Karwig Wines, and the proceeds are going to the Cork Simon Community.”

She then introduced us to Joe's son Jurgen and asked him what were Joe’s favourite wines in general. Jurgen: “German whites were his main love and Italian reds. He loved the Old World wines in general.’

Marcus Gates of Karwig’s was introduced as “Cork favourite Australian” by Beverley, and he took us, enthusiastically, though the wines. He too remembered Joe: “I wish I wasn't doing this. I’d prefer to have Joe here.”

Furst Von Metternich Riesling Sekt trocken NV Rheingau

“Creamy mousse...brioche...great with Foie Gras…”, drooled Marcus as we sipped this 100% Riesling sparkling wine. “Made by a man who had 3 wives and 19 children and wanted to unite Europe”. This is genuine, made with the traditional champagne method. That creaminess, the bubbles and acidity worked very well with L’Atitude’s canape of Brie. Goes well too with pork belly, according to Marcus.

Full review (30/12/15) of this wine here.

Wohlmuth Kitzecker Riesling 2013 South Styria Austria

“This is from one of the highest growing areas in Austria,” said Marcus. “Very minerally, for sure. Makes you pucker! With peach, apricot and citrus elements in the mix, it makes for a lovely aperitif. Great with seafood. This is a baby and definitely another few years in it.”  Riesling is great with Asian and this was underlined when L’Atitude paired it with prawns. Both the flavours of the wine and the prawn improved when they met on the palate. Can't ask anymore of a match!

Marcus

Georg Muller Hattenheimer Wisselbrunned GG Riesling 2012 Grand Cru Rheingau

This has the VDP eagle displayed on the neck, “a guarantee of pure wine pleasure”, not a bad start. For many years the winery was a foundation for the benefit of the town of Eltville in the Hattenheim region. In 2003, it came back into private ownership. Peter Winter, a one-time boss and long-time friend of Joe Karwig, is the new owner and kept the existing name.

Jurgen was involved in a recent harvest here. “This vineyard is a top site. ..less juice per vine.. flavours more concentrated. It is more quality, less about quantity.” Marcus enthused: "Very complex, big mouthfeel..I’d like to see it in 15 years time. But it is drinking very well now, a cracking wine and one to watch.” My favourite too!

Woollaston Estate Riesling 2006 Nelson South Island New Zealand

“This is from rainy Nelson,” said Marcus. They are certified biodynamic now and were getting there ten years ago”. The petrol aromas dominated this one even though the excellent salmon ceviche (made by L’Atitude’s Chilean Francisca) helped moderate them.

Golden oldie

Dr Heinz Wagner Saarburger Kupp Riesling Kabinett Feinherb 2010 Mosel

Back to Germany for the 5th wine, an off dry, made by the 5th generation of the family who have been here since 1880. “Very steep”, said Marcus. “Even steeper than Patrick's Hill. Some minerality but a little bit of residual sugar means it's off-dry (feinherb). But it is addictive!” Great match here with a skewer of pork, apricot and red onion, very enjoyable pairing indeed.

Willi Haag Brauneberger Juffer Riesling Auslese 2011 Mosel

We would, naturally, finish on a sweet note though this, from the south facing slopes, is not quite a dessert wine. “You have peach, grapefruit, honey. You see very few ausleses in restaurants around here.” It proved quite a match with a piece of Bleu d’Auvergne, the sweet and the salty going nicely together.

Time now for a toast to Joe as Jurgen and Marcus introduced a surprise: a 1988 Schlossgut Diel, Dorsheimer Goldloch. “There is a little bit of oxidation, just showing its age!”, said Marcus. “But still clear, vibrant, a nice little treat. Give it a moment or two for the aromas to open up. Would have been sweeter once but now drying, on its way to fading away.” And then we toasted Joe with the old Riesling and a “chorus” of clinks.

My Nicely Judged Australian Trio. Not Full-on At All.

My Nicely Judged Australian Trio

Not Full-on At All

Top wine writer, Hugh Johnson (he’ll be in Ballymaloe for the Lit-fest) has noted how Australian wine has changed from "full-on" to "nicely-judged". Reckon I’ve got a trio of the latter here. Enjoy!

Chris Pfeiffer in Cork

Pfeiffer Carlyle Cabernet Sauvignon 2009, 14.5%, €19.85 Karwig Wine

First, a geography lesson. The Pfeiffer winery is located in the parish of Carlyle in the Rutherford Glen area of Victoria in Australia. I met Chris Pfeiffer in Cork a few years ago and he is very proud of his area and of its wines and named this wine after his parish. You may read about Chris in Cork here.

This purple Cabernet Sauvignon is excellent. The nose is a strikingly rich mix of red fruits and violets. The palate too is rich, concentrated and smooth, hints of sweetness and then a long and slow finalé. Best in the parish? The wine-making neighbours, 40 miles or so away, may have something to say about that! But this is a lovely wine and Very Highly Recommended.

Pfeiffers are well known for their stickies (sweet wines). The Wine Atlas of Australia suggests that Christopher’s Vintage Port is the one of the best. Interestingly, the Pfeiffer website doesn't mention the word Port, diplomatically calling it Christophers VP.

With David Bryson (left) at a Cork tasting

Morambro Creek Cabernet Sauvignon 2009, Padthaway (Australia), 14.5%, €23.40 Karwig Wines

The Bryson family established Morambro Creek in 1994 and their signature wine, according to James Halliday, is the Bryson Barrel Select (Shiraz, Cabernet). They also own the Jip Jip Rocks and Mt Monster vineyards, both also in Padthaway.

I met David Bryson (5th generation) in Cork in 2013 and, as it happens, had a taste of this very wine. David said it is selected from a small number of outstanding barrels each vintage. Traditional wine-making and minimal processing feature strongly in the making of “this Cabernet derived from our estate vineyard”.

The nose, typical of the area, is fragrant and more expressive than the Carlyle. It also has a purple colour. On the palate, it is superb, lush and intense, some spice too. The tannins are fine and soft. The power and smoothness is a delicious delight and the finish is persistent. Overall, a great balance. It impressed two years ago and impressed again the other night. Very Highly Recommended, for sure! You'll probably notice that it comes in a rather heavy bottle!

Padthaway, on the Limestone Coast, is the area in which you’ll find the vineyards that David and his brothers, Paul and Andrew, look after. Their parents, Clive and Elizabeth, built the wine business up over the past half century before handing over to their three sons. Since 1851, five generations of the Bryson family have been involved in agriculture in the area.

Katnook Founder's Block Chardonnay 2012 €17.99 (down now to 15.95) Bradley’s, North Main Street, Cork

The recent Australia Day tasting in Dublin illustrated once again how the country’s Chardonnay has found redemption in recent years. Once big and brash and off-putting (remember the ABC!), now it is much more subtle and so much the better for it. And Katnook is a splendid example of what you can expect nowadays.

Katnook had quite a selection on the Findlater stand in Dublin but I had already bought my own Chardonnay in Bradley’s, thanks to the advice of their Michael Creedon. A small proportion has been barrel fermented, then matured on its lees for six months and the wine is made “in a fruit forward style for everyday drinking”.

With its subtle oak tones from the barrel fermentation, its good concentration and long finish, this is an elegant solution if you want a well-made well-priced Chardonnay. And even better value now with two euro off. Katnook is, like Deakin Estates, owned by Spanish Cava producer Freixenet.

It has an attractive straw colour with white fruit aromas (peach and nectarine) evident. There is a smooth flow of white fruit onto the palate, a rich mouthfeel, those oak hints too, good acidity, balanced all the way to the the end of the lingering finish. Highly Recommended.

See blog post from the Australia Day Tasting in Dublin here

Taste of the Week. Wicklow Blue Cheese

Taste of the Week

Wicklow Blue Cheese

Try this with a glass of Sauternes!

A delicate hand crafted creamy blue made using pasteurised cows milk and vegetarian rennet. This exceptional cheese has claimed gold, silver and bronze awards and has recently won Best Irish Cheese in the World, The World Cheese Awards Dublin 2008, alongside acclaim from food writers.

This is how the Wicklow Farmhouse Cheese describe their Wicklow Blue, our Taste of the Week. The soft cheese is deliciously creamy, slightly tangy and salty. Indeed, the blue element is moderate, not high and, quoting from the recent Sheridan’s book on cheese, may well provide a path into the category “for those who find the traditional blue cheeses a little too strong”.

This beautiful cheese is fresh and flavoursome and has won a string of awards, both at home and abroad, and is used by top chefs. Be sure and check out their other cheeses as well, particularly the companion Wicklow Bán.

I bought my Wicklow Blue in Bradley’s but Wicklow Farmhouse Cheeses are widely available, including in the main supermarkets. Check stockists here.

Pairing tip: Try it with a glass of Sauternes!