The Bridge Bar. Fine Wine, Craft Beer, Top Spirits, Tasty Food, Music.

The Bridge Bar

Fine Wine, Craft Beer, Top Spirits, Tasty Food, Music

It is the last day of August and very wet as we reach Bridge Street in Cork’s Victorian Quarter. We didn’t complain too much about the rain after such a fine summer - remembering that we were praying for it a few weeks back.

In any case, we were going indoors, into the warm and snug Bridge Bar. Here, a few yards from Patrick Bridge, they serve fine wines, classic cocktails, craft beers and some really cracking gins (including quite a few Irish ones).

They also do a great pre theatre offer of a bottle of wine with a sharing board of light bites for two for €25 which is well worth a try judging by our experience. And if it’s just a drink you want then this long and narrow bar is perfectly situated if you’d fancy a drink before or after the show at the nearby Everyman or when dining on McCurtain Street. 

They also do a great Aperitivo & Nibbles, available Monday to Saturday 5 - 7pm. Enjoy two Gin & Tonics or Aperol Spritz with nibbles for €12.

When we were seated at the bar, we had a quick look at the wines on offer, quite a few very tempting indeed. The Spanish Ayud Chardonnay is unoaked and organic and, on the red side, I spotted the delicious Samurai Shiraz from Australia.

But beer won out in the end. They have the usual main stream beers and also quite an array of craft beer on tap as well including Blacks of Kinsale, Yellow Belly, Kinnegar, White Hag, and Franciscan Well. And more keep coming according to manager Gavin.

We enjoyed the Kinsale Pale Ale and also the Ale from Sligo’s White Hag. In the meantime, we had a look at the food board. They have Valencia Salted Almonds and Olives Marinated in Chili with Thyme and Garlic as nibbles. There’s a very tempting meat and cheese board for sharing for €15.00.

White wines

The value is excellent here as we found out when we shared the Antipasto Board with cheese and no shortage of bread. The cheeses were Coolea and Cashel Blue and came with lots of little bowls including three tasty dips/spreads (including a beetroot hummus), a dish of artichoke hearts, a fine mix of marinated olives and a few other bits and pieces, all for a tenner! Top class stuff, as you can see by the cheese offerings, very tasty indeed and amazing value.

We were in early on Friday and the place gradually began to fill. Back in the spring of the year, we called in there much later in the evening and the Bridge was packed, great craic, and music playing. The Bridge is now heading into its second winter here and the frequency of live music events will increase as the daylight decreases. 

You’ll also see they do talks on everything from whiskey,  to local foods and Big Sporting events on the large screen too. Handy spot too for a party. Indeed there is a free White Hag beer tasting on this evening. Check them all out on Facebook @thebridgecork and Twitter @thebridgecork. 

The Bridge Bar  

6 Bridge St

Cork

Message: m.me/thebridgecork 

Call (021) 239 6185 

The Bridge (pic by The Bridge)

Two Grand Crus from Alsace

Two Grand Crus from Alsace

Alsace, in north eastern France, has 51 Grand Crus. The system, and not everyone there agrees with it, is terroir based and allows (mostly) just one varietal per wine. So in the pair below, we have Riesling on its own and Pinot Gris also on its own.

The area has never been reluctant to blend though and one such to watch out for is Gentil. Most wine producers have a Gentil in their portfolio. It is a blend of most of their varieties and the Alsatians are quite proud of it. They have to meet a high standard to qualify and Gentils are often reasonably priced. Try Trimbach, Hugel and Meyer-Fonné for a start - it is a very cool introduction to the Alsace wines.

Riesling, used for dry and sweet wines in the general Alsace area, is the king here and the Alsatians are extremely proud of it. And indeed, unusually for France, you will see the grape name (not just Riesling) mentioned on the bottle label. Chateau D’Orschwihr is in the extreme south of the region as are the Grand Crus Kitterlé and Pfingstberg.

Chateau D’Orschwihr Grand Cru Kitterlé Riesling 2008, 12.6%, Karwig Wines.

Yellow going on gold is the colour of this old-stager! Intense nose, the expected petrol aromas almost camouflaged by the fruit. Exuberant on the palate, fruit flavours, minerality and excellent acidity, all in perfect harmony up to and through the long lip-smacking finish, a finish that lingers. Very Highly Recommended. A power packed wine and should go well with spicy Asian dishes, so often recommended for the grape.

It is not often you see Vin Non Chaptalisé (no added sugar) on the label. The practice is still permitted, mostly in northern countries, including in France and Germany, where grapes are produced with low sugar content. It is forbidden in California but producers there can add grape concentrate. Acidification is the other side of the coin. Read more here.

Chateau D’Orschwihr Grand Cru Pfingstberg Pinot Gris 2013, 13.5%, Karwig Wines.

Colour is a mid straw. A fruity nose, hints of spice. Rounded, rich and complex, the merest touch of sweetness, with a very pleasant mouthfeel. Nicely balanced, without the minerality of the Riesling. An easy drinking yet compelling wine, well made, quite elegant and Very Highly Recommended.

Pinot Gris, you’ll read, takes the middle path between “acidic” Riesling and “possibly over-sweet’ Gewürztraminer, and this is certainly the case here. Praise too for the Alsace Pinot Gris, from the World Atlas of Wine: “..the fullest-bodied but least perfumed wine of the region; at table it offers a realistic alternative to a white Burgundy.”

Bayview's Feast of Fish. Flavour and Fun, thanks to Ciaran & Team

Bayview's Feast of Fish

Flavour and Fun, thanks to Ciaran & Team

Seafood Cocktail

Stephen Belton, GM of the Garryvoe Hotel, welcomed the guests to host venue the Bayview (where he is also GM), for the first big event of Feast 2018. Speaking of Bayview Chef Ciaran Scully, Stephen said he’s never met anyone with “such a passion for food”. And a mischievous sense of humour too as you can see by the second dish being called My Ding A Ling. “Enjoy the flavours and the fun,” Stephen concluded.

Kevin Ahern of Sage was introduced as the driving force behind Feast but he quickly countered that he wasn't the only person pushing the expanded and expanding festival. “We are proud of Midleton’s past festivals but now we want to drive it forward. We see East Cork as a food destination, both nationally and internationally. We want to create revenue in the area, not in just one town. We are very happy with it so far, so many nights booked out already.”

Ciaran's Ding A Ling

The wines for the evening were provided by James Nicholson Wine and their man on the

spot was Richard Reeve. “The wines chosen are a little left field, not the obvious ones (not even a Sauvignon Blanc!)”.  The pairings were excellent and we got more info on the individual bottles as the evening went on.

The first offering from the kitchen was a rather spectacular Seafood Cocktail (Ballycotton Brown Shrimp, smoked eel, herring, trout caviar, confit of tomato, pickled apple, Bloody Mary Jelly, Samphire, Sea purslane, Fried sea lettuce). Lots of flavours and textures there. And the wine chosen, was the Bodegas Coloma Pinot Noir Rosé from Extremadura in Spain. This early release wine has quite a bit of heft compared to the normal rosé and was certainly a winner with the mix in cocktail. A terrific opening all round.

Mackerel

The high standard would be maintained. Next up was My Ding A Ling (torched Ling with Salt Baked Celeriac, Little gem, Hazelnut & Gubbeen Pesto, Smoked Skeaghanore Duck-breast).  A superb combination with that celeriac playing a key role. And the wine here, the vibrant South African Boekenhoutskloof Wolftrap white, was terrific and again a great match, with its fantastic aromas and flavours.

Holy Mackerel was the title of Ciaran’s next offering. Basically it was all about the humble fish, the flavour packed pan-fried fillet enhanced by a Roast Miso Aubergine, Pickled mushrooms, peanut powder, Nasturtium, rice crackers. A good fresh wine to cut the oily fish was required here and Richard had just the job in the Umani Ronchi Vellodoro Terre di Chieti Pecorino. An intense aromatic wine with clear mineral notes, fresh with ripe fruits, it matched the mackerel well.

Fish and Chips

Now it was time for the Fish & Chips. The Bayview’s version: Deep fried monkfish, octopus, pea, lemon and potato purée, fried capers, oyster mayonnaise, Jerusalem artichoke chips. Another amazing effort from the kitchen. Richard didn’t have a Sauvignon Blanc but he did have a Chardonnay. The Domaine Bellevue from the Touraine, Loire Valley, was unoaked with excellent depth of fruit and that with its northern freshness gave the wine a lovely mouthfeel, another excellent match.

Time now for the sweet finalé. The Chocolate Trinket Box contained Jameson and Burnt Orange Chocolate Mousse with a Beamish Stout Ice Cream, rich and delicious. The dessert wine came from the Quady Winery in California, the Essensia Orange Muscat 2014.

A superb night of fish and wine again at the Bayview. Great how Ciaran chooses these events to highlight the super qualities of fish that we don't always rate in Ireland, such as the Ling and the Mackerel in this case.

Still lots to do in Feast. Check the remaining events here. 

O’Brien’s Cut Deep. Over 100 Wines Now On Offer

O’Brien’s Cut Deep. Over 100 Wines On Offer

The much anticipated annual sale at O’Brien’s Wine is on since last Saturday and, as you can see, from the examples below, the cuts are mega, 36% in the case of the d’Arenberg. Indeed some price cuts go as deep as 50%.

So, if you fancy a red or a white, something from the Old World or something from the New, something dry, something sweet, O’Brien’s is well worth checking out.

d'Arenberg d'Arrys Shiraz/Grenache McLaren Vale 2015, 14.5%, €13.95 (down from 21.95) 

This bottle, with the d’Arenberg stripe, has fragrant fruity aromas. Colour is mid to dark ruby and it is fruity, spicy and fresh on the rewarding palate. Rich but not overpowering with excellent acidity playing a key role. Tannins feature also in a well textured wine. Good finish too and Very Highly Recommended. “A real go-to wine if you are ever stuck for a great bottle at a sensible price.” And they are talking about the original price!

The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. This young wine will benefit from decanting and may also be kept for a few years. 

Did you know they use foot treading here (two thirds of the way through fermentation)? And fermentation is then completed in a mixture of new and used French and old American oak barriques. 

I didn’t know about the foot treading. Nor did I know that all d’Arenberg estate and leased vineyards are NASAA Certified for organic and biodynamic processes. These practices also ensure that yields are kept low with concentrated flavours and excellent natural acidity. And the proof is in this bottle! 

Katnook 10-Acres Malbec Coonawarra 2017, 13%, €14.95 (down from 21.95)

This smooth full-bodied Malbec comes not from South America nor from Southern France but from South Australia. Dark ruby is the colour and there are scents of plum with hints of vanilla. Rich flavours of juicy cherry and plum, plus mocha, abound on the palate. Some spice there too. Tannins are ripe and there’s freshness enough. The wine has power enough to smoothly match your steak, or your kangaroo! Highly Recommended. 

Katnook Estate is long established in central Coonawarra in an area once known as Fat Land, red fertile lands now called Terra Rossa. in 1890, the land was sold off in 10 acre units and vendor John Riddoch kept the best blocks for himself at Katnook HQ.

Other Suggestions

I’ll be taking a closer look at some O’Brien whites soon but in the meantime here are a few other bottles worth looking out for.

Gérard Bertrand is a winemaker always seeking out. His Cigalus Red is renowned, a biodynamic blend of Cabernet Sauvignon and Merlot. Rich and full bodied this Languedoc gem is down from €38.95 to 29.95. His Domaine de Villemajou is another stalwart, another full-bodied beauty, this a blend of Carignan, Grenache Noir, and Syrah, and is available at €16.95, a saving of four euro.

From Portugal’s Duoro comes the gorgeous Tons de Duorum Red, a wine I enjoyed a few months back. No shortage of ripe fruit flavours on the elegant palate, refreshing with a little spice there too, fine tannins and a lovely soft finish. Another good value wine from the Duoro and even better value now that the price is down from €15.45 to 11.95.

Recently on the blog, I highlighted a couple of wines by Isla and Paul Gordon from Sarabande in Faugeres. One was the Misterioso and this is mainly cherry all the way from the colour to the aromas to the dry finalé. A slash of spice too, fine tannins and well balanced acidity add to the easy-drinking enjoyment. This is now reduced as is their top wine, the Bousigue.

Win tickets to FEAST next week!

Win a Seaweed Masterclass for two

as part of Feast Cork 2018

 Prize & T&Cs: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable

Win a Seaweed Masterclass for two as part of Feast Cork 2018

Feast Cork 2018, the East Cork Food & Drink Festival, runs from September 2nd to 9th, based in the market town of Midleton with its rich food heritage. A festival that happens at harvest time – appropriately for a gathering up and bringing together of the best of what the area has to offer – Feast Cork is a fresh blend of conversations, dinners, markets, foraging, mixology, produce, producers, landscape, heritage and storytelling.

To celebrate Feast Cork, we are giving away 2 x tickets to the Seaweed Masterclass which will show guests how to identify and forage delicious edible seaweed from the Irish shore and integrate it into their diet. Guided by Marine Biologist Frances Gallagher, the talk will take place at Inch Hideaway on Sunday September 9th at 10am - 12pm.

How to enter

Check my Twitter @corkbilly and my Facebook Page where the competition is highlighted. Reply to the tweets and comment on the Facebook with the word Seaweed. Simples. Winner will be drawn from all those with the Seaweed reply.

Visit www.feastcork.ie for all the brilliant events taking place during Feast Cork – food and drink festival.

Terms & Conditions Apply: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable.

Coming Home. Art and the Great Hunger

John Coll's Famine Funeral

Art and the Great Hunger is an exhibition of the world’s largest collection of famine related art and is being shown for the first time in Ireland. The collection, from Ireland’s Great Hunger Museum at Quinnipiac University in Connecticut, constitutes a direct link to the past of almost 6.5 million Irish, and 40 million Irish-American people. The exhibition may be viewed at Uillinn, West Cork Arts Centre in Skibbereen until 13 October 2018 (Monday to Saturday: 10.00 am to 4.45 pm) and will be in Derry after Christmas.

The exhibition website: The death and dispersion of 2 million people, followed by a further 2 million emigrations to the end of the century, makes the exhibition an important gesture of cultural reconnection. The Irish diaspora defines Ireland’s place in the world today. The impact of the Famine is still with its descendants—both at home and abroad.

This major undertaking aims to strengthen the deep cultural connection between Ireland and its diaspora by showcasing the world’s largest collection of Great Hunger-related art never before exhibited on Irish soil. Please join with us in making this powerful artistic, cultural and educational endeavor a memorable one.

Walk in here to the Uillinn and you will cry, silently perhaps, but you will weep for the individual losses and the communal loss that dealt a close to knockout blow to the Irish nation, a blow that still reverberates. Who knows how this country would now stand if the four million needlessly lost to us through death and emigration had remained fed and healthy.

One poor soul has reached the end of the hungry road in John Coll's Famine Funeral (above), the corpse carried by a quartet who themselves are on their last legs, each wondering who will remain to carry him. And will there be someone there to identify him and make sure he is buried in consecrated ground? Many weren't given that privilege, vagrants and new-born babies among them.

The exhibition features works that focus on the time of the famine and its aftermath. Paintings dominate but the handful of sculptures, most of them modern, make powerful statements just like Famine Funeral. Many escaped the famine by boat only to die on arrival in New York and they are honoured by Rowan Gillespie's Statistic 1 & 11.

Detail from Rowan Gillespie's Statistic 1

There are paintings by well-known artists such as Jack B. Yeats and Paul Henry. Many paintings tell of emigration, a living death as most of those about to board ship were never to return. Gorta, a stark and powerful work, tinged in blue, by Lillian Lucy Davidson, depicts a poorly attended funeral. A child is being buried. The few relations have nothing and face a future of nothingness. One fingers a rosary beads.  Eli Eli lama sabachthani? (My God why hast thou forsaken me?).

Accompanied by a rich and diverse programme of performances, talks, lectures and events at Uillinn, and off-site in other locations in West Cork, Coming Home is a unique opportunity for the people of Cork and visitors to the region alike to experience artworks by major Irish and Irish American artists of the past 170 years such as Jack B. Yeats, Daniel MacDonald, Paul Henry, William Crozier, Hughie O'Donoghue, Dorothy Cross and Alanna O'Kelly. See it in Derry( January-March 2019).

The Uillinn

Associated Events (some now completed):

Explore the West Cork schools programme; a series of artist residencies in association with the Crawford Art Gallery and University College Cork; a unique performance by acclaimed Irish artist Alanna O'Kelly for Schull Workhouse, Anáil na Beatha; a reading by Jeremy Irons of The Cummins Letter – a letter written by a local JP, in 1848, to Wellington describing conditions on Reen and appealing for help, taking place at Reen Farm Sculpture Garden, where internationally renowned artist John Jelly lives with his family; a celebration of the legacy of young women who emigrated to Australia after the Famine called 110 Skibbereen Girls; Chronicles of The Great Irish Famine concert with Declan O’Rourke and guests. There are the Famine Stories Walking Tours, garden trails at Reen Farm Sculpture Garden, an artists talk in the gallery with Robert Ballagh, the world premiere of Rua Breathnach’s Welcome To The Stranger at Skibbereen Town Hall, the Canon Goodman Concert with Lúnasa, Point Of Departure: A Lament film screening and drama workshops for children, a poetry reading by Cherry Smyth of her long form poem Famished as well as day long field trips, family friendly Discovery Boxes and numerous Heritage Centre Talks.

Coming Home: Art and the Great Hunger is a major historical, cultural and educational event, spreading throughout West Cork and over 3 months, that should not be missed.
Visitors to A Taste of West Cork, take note!
See it in Derry( January-March 2019).

Amuse Bouche

“I mean people act like every single malt is superior to every blended whiskey, but that’s just ridiculous. Some of them taste like ass. And frankly, I don’t really want a bunch of weird flavours in my scotch. I want it to go down smooth and not give me a hangover the next day. I’d take a gold label over a random eighteen-year-old any day of the week…” He was further expounding on this topic to another friend when a cool hand slipped around his neck and some kind of expensive perfume wafted over him.

“Random eighteen-year-olds been bothering you lately?”

from Dijin City by Saad Z. Hossan (2017). Recommended.

Georgian Wine. How The Ancient Becomes Cutting Edge

Georgian Wine. The Ancient Becomes Cutting Edge

Pheasant’s Tears Rkatsiteli Kakheti (Georgia) 2016, 12.5%, €22.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

When American artist John Wurdeman, then working in the Soviet Union, was persuaded by a new-found friend to get involved in a Georgian winery, they were thinking of using oak, like some were. But the local bishop put them on the right wine road: “Stay with tradition. Keep true to the Georgian way. Use no additives. Use qvevri. Have faith.”

And so John Wurdeman and Gela Patalashvili now use the qvevri and, “with love and awe”, make their wine as it has been made here for 8,000 years. “Our natural wines are made entirely in qvevri inside the womb of the earth.” A qvevri is huge earthenware vat sunk into the ground and used for fermentation and storage. Another difference is that the Georgians use skin contact extensively, hence the deep colours of the two wines in this post.

“At Pheasant's Tears we believe our primary task is to grow endemic grapes from unparalleled Georgian soil, harvest that fruit and then preserve it as wine using traditional Georgian methods. 

In working this close to the vine we experience both heartache and celebration; yet every year there is a new harvest to cultivate, and the eventual discovery of a wine of untold beauty.” This is one of the beauties!

To read more on the amazing story, including how the Georgian winemakers survived a long period of Soviet industrialisation of the vineyard and the winery, get your hands on “For the love of wine” by Alice Feiring. And to understand better the philosophy behind the men and women of Pheasant’s Tears check out this YouTube video. 

And so back to our bottle made from the white wine grape Rkatsiteli where the skin contact helps give this amazing amber colour. Nose is intense with a waft of honey. The palate is rich with range peel and dried apricot and walnut notes also. It is full-bodied and the noticeably dry finish is persistent, with tannins kissing the lips.

It is versatile with food (ask the Georgians who typically allow three litres per person at their legendary feasts). We tried it with Chicken Piri Piri (with a courgette and tomato accompaniment from the garden). Later, with a bowl of unadorned strawberries. And later again with a slice of courgette (a bit of a glut at present!) and walnut cake.

Made with love and awe. We drank it with love and awe. Very Highly Recommended.

Tbilvino Marks & Spencer Rkatsiteli Qvevri, Kakheti, Georgia, 2015, 12% abv, €15.00 (on offer at the time) M & S.

Okay, so you need a bit of translation. Tbilvino are the producers for Marks and Spencer who blended it. Rkatsiteli is the grape and the Qvevri is the Georgina underground vessel (an amphora) in which the wine has matured. Kakheti is the wine region in the far east of the country.

The company story begins in the twentieth century, in 1962, when one of the most powerful wine factories in the Soviet Union was launched in Tbilisi. For years the factory remained an essential part of the Soviet winemaking industry (nine of ten bottles of wine sold inside the country and abroad were made in this factory). The emphasis was more on quantity than quality until the early 1990s when it emerged as an independent wine company with a new philosophy.

M & S say this orange wine from the white Rkatsiteli grapes is made in the traditional manner. The grape juice and skins are fermented together, then partially matured in the Qvevri for several months developing the wine’s rich and unique style. So unique that wine beginners may not like it, so be careful who you offer it to.

The colour, some say orange, some amber, is striking in the glass and the rich aromas have hints of honey. Rich and deep too on the palate, dried fruit (apricot), some spice too, nutty notes also in the mix. And a good finish as well. Highly Recommended. I think food is an essential with this one and M&S recommend pairing it with mixed seafood platters, and spicy dishes such as chicken tagine or tandoori chicken.

See previous post on orange wines here. 

Jim Edwards. A Kinsale Classic. After All These Years!

Jim Edwards. A Kinsale Classic.

After All These Years!

Scallops starter, also available as mains

Jim Edwards is a renowned restaurant in the renowned foodie town of Kinsale and it has been serving up classic fare since 1971.

And while some of those beloved classics are still on the menu, Jim Edwards is not slow to support new producers and new products in the area. Just a peep at their drinks list confirms this, with Kinsale Mead, Stonewell Cider and beers from Black’s of Kinsale and 9 White Deer (Ballyvourney) on offer. 

Local gins include Kinsale gin, Blackwater gin and Black's gin. while local whiskeys include Pogues from West Cork and the world famous Midleton Very Rare. With the best of spirits available, there is no shortage of cocktails. Produce suppliers, some long-standing, are listed on the back of the menu.

Mussels

And there is no shortage of food choices here. You may dine in the Gastro Pub or in the restaurant. The Gastro Pub menu (including a sandwich selection) and A La Carte menu are available from 12pm to 10pm daily. In addition they have daily specials and a value menu also available all day. No wonder the venue has been declared  “a standard bearer in Kinsale's distinguished culinary culture” by  the McKenna Guide.

We were glad to see the A La Carte menu available from lunchtime on when we arrived there about one o’clock on a recent Friday. Soon we were seated by the window and reading our way through the choices. By the way, from exchanges at a nearby table, we heard that you can pick and choose from the various menus.

Monkfish classic

The mussels and oysters come from nearby Haven Shellfish and I picked the rather traditional starter (they don’t really do cutting edge here in any case) of Kinsale Mussels toasted with Garlic Breadcrumbs. Very tasty, with a well prepared salad. And CL too was very pleased with another excellent appetiser, this of Pan Seared Scallops in garlic and basil with a cauliflower purée.

We sipped our Black’s ale as we waited for the mains. Unbeknownst to ourselves we had chosen two house classics and looking back we can appreciate how they’ve stood the test of taste and time. Both were superb.

Lamb

One is the flavoursome Mint and Herb Crusted Rack of Slaney Valley Lamb with a rosemary and garlic jus. Beautifully cooked, neatly presented, as were all our dishes. 

Our other mains was the Medallions of Monkfish, pan fried with ginger, spring onion chill and lime dressing. Another superb combination, no shortage of quality here. And no skimping on quantity either.

And, just in case you haven’t enough, in another nod to tradition, they serve three sides as well: potatoes gratin, seasonal vegetables and fries.

It was a fairly busy lunch service in the restaurant and no problem to the staff as they kept the food coming and helped the customers make their choices, patience needed in some cases!

We did have a look at the dessert menu but, having been well fed, decided to give the sweet stuff a skip and finished off with an excellent cup of Maher’s coffee, another local business supported by Jim Edwards. Roll on the 50th celebrations in 2021!

A Noteworthy Trio from Karwig Wine

A Noteworthy Trio from Karwig Wine

Produttori del Barbaresco Nebbiolo Langhe (DOC) 2015, 14.5%, €21.65 Karwig Wines

“Langhe Nebbiolo is a close relation of the famous Barolo and Barbaresco wines but one that is usually softer and more accessible.” - Decanter. They also say that it is “Part of great value Italian wines made by cooperatives". 

This mid ruby coloured wine has inviting red fruit aromas, a hint of spice too. The same fruit and spice invade the palate, in the nicest possible way; it is medium-bodied with good acidity, a decent finish with soft tannins. Easy drinking (despite the high alcohol), very pleasant and Highly Recommended.

Perfect, they say, with pizzas and pastas, white and red meat, and rich fish dishes.

Verso Rosso Salento (IGT) 2016, 14%, €15.75 Karwig Wine

Salento is a town in Puglia in the south-east of Italy. Oak ageing has played a role here and the wine is made with a “small amount of apassimento” which gives a raisin element in the flavours. 

They recommended using it with red meats, stew, game and mature cheese. Duck breast should also be a good match. The blend is Negromaro (60%), Primitivo (35) and Malvasia Nera (5).

It is a deep red (skins have been left in must for “extended period”). Legs are slow to clear. Dark fruit on the nose. Juicy and fruity (think crème de cassis) with a vibrant spice, sweet tannins at play also. An easy drinking wine and Highly Recommended.

Château Boisson Bordeaux Blanc (AC) 2016, 12.5%, Karwig Wines €14.95

This blend of 50% Sauvignon Blanc and 50% Sauvignon Gris comes from a stunning estate located at the gateway of Cadillac in the small municipality of Beguey, overlooking the Garonne River. You’ll hear that Bordeaux whites are often better value than the reds and this is the case here.

It has a pale straw colour. Citrus and floral notes feature in the expressive nose. Fresh engaging fruit on the palate, lovely acidity also and a superb lip-smacking finish. A Highly Recommended melange of Bordeaux fruit and craft.

It has spent two months on fine lees and is, they recommend, a perfect accompaniment for oysters, sea food and smoked salmon sushis. The salmon I enjoyed it with wasn't smoked but they paired well nonetheless.