Crawford & Co Host Pop-Up Pizzeria. The Prodigal Sons Return From Rita's Of Ranelagh

press release

Crawford & Co Host Pop-Up Pizzeria

The Prodigal Sons Return From Rita's Of Ranelagh

Strict order and collection system in place 

Three years after moving to Dublin to set-up foodies’ favourite Rita’s of Ranelagh, Corkonians Ciarán O’Regan and Diarmuid Connolly are bringing their famous dough back home to Cork! During these uncertain times Covid19 saw many Irish people travel home to isolate with parents or other family members. One reunion that the people of Cork are savouring is that of Rita’s of Ranelagh and Crawford & Co., as they announce their mouth-watering pop-up.

After establishing their successful restaurant in Dublin, high on Ciarán’s to-do list was to bring his flavour back to his home city. The arrival of the Coronavirus brought with it the temporary closing of this Ranelagh based pizzeria, and while others would see this as a huge set-back, Ciarán saw it as an opportunity. Picking up the phone to long-time friend and owner of popular gastro bar Crawford & Co, Michael Droney, this entrepreneurial pair quickly cooked up a plan to get Ciarán home to Cork with his Rita’s recipes, while business partner held down the fort at Rita’s Ranelagh branch which opened back up for business at the start of May for collection.

With Michael providing the space, the rustic open-air courtyard at Crawford & Co, and the Cork food community coming together offering lots of help and support, the Rita’s of Crawford & Co pop-up was born. Now at a time when the Cork community really need a tasty pick-me-up, pizza lovers can indulge in Rita’s favourites such as The Vincent Van Goat, N’Duja Think You Are or The La Di Da, all using freshly sourced ingredients to create taste sensations.

Commenting on the new Rita’s pop-up at Crawford & Co. owner and chef Ciarán O’Regan was blown away by the support he has received, ‘Albert Einstein had it right when he said ‘in the middle of every difficulty lies opportunity’. For me Cork is where I started out and where I always wanted to come home to. My career started out on the pub scene, but my taste buds got the better of me and I diverged onto the culinary path, studying in Ballymaloe Cookery School before heading to the big smoke to put my stamp on the food scene.

‘When my Ranelagh premises was temporarily closed, I was chatting to my friend Michael who was going through the same thing as me, with his bar Crawford & Co closed. The wheels began turning and the idea just popped-up...pardon the pun! I was straight on the road back home, and have been blown away by the support fellow chefs and business owners have offered me and this venture. Simone Crotty provided us with the use of their Rocketman mixer, other equipment came from Dave Halpin of Eco’s Douglas, Karl from Aldi, the lads in Joe’s + Bros have been amazing in getting this project up off the ground, as have countless others.’

Rita’s pop-up at Crawford & Co. is open for orders Thursday to Sunday, 4pm to 10pm. To ensure the safety of staff and customers Michael and Ciarán have put a strict order and collection system in place. Orders must be phoned in to 083 3646088, with lines opening at 4pm on days of service. Hungry customers will get a collection time upon order confirmation, ensuring a seamless and safe collection process.

‘We are so excited to once again be able to provide tasty options to our customers, and are thrilled to partner with Rita’s to do so.’ commented Michael Droney, owner of Crawford & Co. ‘It is a very stressful time for bars and restaurants across Ireland, who have had to close their doors with no definite timeline or guidelines to reopening. As a nation Irish people are extremely resilient, and we hope that our endeavour will inspire others to think outside the box to create alternative ways in which they can deliver their offering to consumers. We can’t wait to see some familiar faces back in the courtyard collecting their tasty lunches and dinners, and would like to thank everyone for their support.’ added Droney.

For the full mouth-watering Rita’s pop-up menu visit www.ritas.ie or www.crawfordandco.ie For more information on the ordering and collection process check out instagram.com/crawfordco_cork or Facebook/crawfordandcocork. Rita’s of Ranelagh is now also reopened for order and collection only, see ritas.ie for details.

Elbow Lane Brewers Have the Wisdom

Elbow Lane Brewers Have the Wisdom

Didn’t quite expect it when I started this Irish session, didn’t expect that I’d end up proclaiming the Cork City ale as my favourite of the bunch.

I’ve been drinking it from time to time in the Market Lane restaurants, most recently in Goldie, their fish and ale spot across from the mothership and indeed just across from the micro brewery as well. And it always goes well with food. Enjoyed it without the food this time just as much and probably took a bit more notice of its quality without the grub.

All the beers here, with the exception of the Elbow Lane, came from Bradley’s. I bought the Wisdom via Neighbourfood but Bradley’s have the Elbow beers available as well. As you may know, they are all named after lanes in Cork City.

By the way the White Hag Lager is excellent as is the Black’s Mosaic. The other two, if you’re open to experiment, as I was, are worth a try. You just might just find a favourite there!

The White Hag Helles Style Lager, 4.5%, 440ml can

Light gold is the colour, a host of bubbles rising. Very pleasant in the mouth, easy drinking and well balanced to the finish. Light and refreshing they say. Light and refreshing it is.

The Helles style originated in Bavaria (Germany) apparently and this is one of the best Irish efforts that I’ve tasted.

Sligo based White Hag are a modern independent craft brewery from Sligo, on Ireland’s Wild Atlantic Way. “We brew innovative and ground breaking beers, inspired by ancient and classic styles.” They produce quite a range of beers, most of them in can.

Blacks Brewery Mosaic IPA, 6.5%, 330ml bottle

This little bottle from Blacks showcases the Mosaic hops, giving the beer an American style (I suppose any beer with blueberry muffin aromas has to have US influences!). The hops, with its tropical aromas and juicy palate, is the main man here. This, in its small bottle, is well balanced though and another excellent and loveable brew from Kinsale.

They say: A West Coast Style IPA, packed full of tropical aromas, juicy big flavours and absolutely no nonsense. The malt character also shines through with freshly baked pastry and a whiff of blueberry muffin lingering in the background. On the palate, medium in body with a soft texture, mouthwatering acidity and a balance of bitter and sweet flavours.

Stone Barrel (brewed by their Third Barrel Brewing) Cabin Fever Enigma IPA, 7%, 44cl on can (but it’s a 33!).

“Long time friends and brewers, Stone Barrel Brewing and Third Circle Brewing, decided to combine their experience, resources, love for brewing and absolute passion for beer and create one of Ireland's most cutting edge breweries.” 

Tropical fruits and white grapes (they say) in the aromas; I’m thinking there’s something  "ferment-y" in the background too, like a sourdough starter. Maybe there is too much Enigma hops here as the brewers say. Not bad at all on the palate and a good hoppy finish as well. It is well balanced and the higher alcohol is hardly noticeable.

They say: Brewed with a lovely blend of Irish base malt, oats and wheat with a strong focus on the dry-hop hops. Big tropical and white grape aromas balanced with a slightly sweet finish.

Larkin’s Quadditch 10.5%, 440ml can

Quadditch is the Larkins’ take on a classic Belgian quad. “With whole plums added to the mix, a deep, rich beer, with complex dark fruit notes, awaits you. A warming beer”. Hop varieties used are Hersbrucker and EKG.

A cloudy muddy brown. Aromas more or less anonymous. This hulk of a beer comes into its own on the palate, deep and rich with fruit flavours, pretty complex for sure. A touch of sweetness is present and the high alcohol is just about noticeable. Probably best with food and recommendations for the Belgian equivalent are Roasted Duck, Aged Gouda and Bread Pudding. Tried it with creamy Gubbeen cheese - needs must. The pairing's not too bad but not a must-do either (though I never refuse a chance to eat the iconic Gubbeen). Serve in a Tulip glass at about 12 degrees.

Elbow Lane Wisdom Ale 5.2%, 500ml bottle (and draught in their restaurants).

Dark, between amber and brown, nice frothy head. Caramel is perhaps the most prominent of the aromas. Good balance of hops and toasty malt on the smooth palate. The Elbow Lane team produce beers to match the food in the various Market Lane restaurants and they certainly succeed.

Goldie, the latest of five restaurants in the group, shows the words Fish and Ale under the main title. And the beers come from the Elbow Lane Micro Brewery, also across the street. Brewers Russell and Davide have specially formulated the ales to suit food and, as customers of the restaurants will tell you, they have been very successful in that regard. And excellent without the food too!

They say: This medium bodied amber ale is brewed with a selection of specialty malts that impact rich, toasty and caramel malt character, balanced by a firm yet pleasant hop flavor and aroma. This ale is excellent with many foods and uniquely satisfying as a stand alone pint.

THE WORLD’S 50 BEST RESTAURANTS LAUNCHES 50 BEST FOR RECOVERY PROGRAMME

Media Release

THE WORLD’S 50 BEST RESTAURANTS LAUNCHES 50 BEST FOR RECOVERY PROGRAMME

50 Best pivots to focus on a fund-raising drive in partnership with founding donor

S.Pellegrino & Acqua Panna, delivering recovery-focused digital content and a major virtual

summit in September.

The organisation behind The World’s 50 Best Restaurants is replacing its annual ranking,

awards and related events with a three-pronged campaign, entitled 50 Best for Recovery –

supporting restaurants worldwide in partnership with S.Pellegrino & Acqua Panna. The aim

is to provide tangible financial relief where possible, as well as create and collate helpful

resources for restaurant businesses as they emerge from the pandemic and seek actionable

advice and support.

Today it announces the 50 Best Recovery Fund, with the generous backing of founding

donor S.Pellegrino & Acqua Panna. The fund will be utilised to support a range of non-profit

organisations working in different parts of the globe to aid the survival and eventual revival

of the restaurant sector. Funds will be raised through donations from 50 Best’s partners as

well as a range of accessible initiatives through which diners will be able to give back to their

beloved restaurant industry.

50 Best also launches a 50 Best Recovery Hub online at theworlds50best.com/recovery –

gathering and generating content that will offer advice, information and inspiration for the

sector, as well as for food-lovers looking to play their part in sustaining and rebuilding our

industry. At the same time, 50 Best will continue to recognise the passion, skill and

determination of restaurants, chefs and their teams as they push towards reopening and

revitalisation.

50 Best will host a virtual Recovery Summit over several days in September, with a clear

focus on exploring how the restaurant world can thrive once again. Comprising a range of

events including masterclasses, talks, case studies, interviews and discussion forums, the

Summit will gather the global gastronomic community together online to share learnings,

promote best practices and explore visions of a post-pandemic world for restaurants and

diners.

After consulting with the restaurant community and analysing feedback, 50 Best has

concluded that these three pillars support the areas where restaurants require assistance

most. 50 Best for Recovery will provide essential fiscal stimulus, a source of reliable and

regularly updated information and create a focal point where the community can share its

experiences and look to the future.

William Drew, Director of Content for The World’s 50 Best Restaurants, says: “With 50 Best

for Recovery, we aim to utilise our network, our relationships and our global reach to

provide tangible help to as many restaurant businesses as possible across the world. We

stand alongside our partners in supporting the gastronomic community as a whole and

fervently hope we can assist in promoting and accelerating the rebirth of restaurants of all

types after this unprecedented period of suffering. We truly believe we can and must all

work in unison to give back to the restaurant sector and ultimately help shape a fresh and

positive future.”

Over the coming weeks, 50 Best will launch a series of fund-raising initiatives to encourage

further contributions to the Recovery Fund, from corporate donors and consumers alike.

This will include a 50 Best ‘Bid for Recovery’ Auction in June, offering food lovers the

opportunity to bid for out-of-this-world gastronomic experiences from the restaurants and

chefs featured on the most recent list.

It will also publish an e-cookbook entitled Home Comforts: simple lockdown recipes from the

world’s best chefs and bartenders, which will be downloadable in return for a small

donation, as well as a #50BestRateMyPlate social media contest open to foodies across the

globe. Home cooks will be challenged to prepare dishes inspired by the cookbook, with the

best offerings judged by the relevant chefs and posted on 50 Best’s social feed. Further

details of how to participate in all these fund-raising programmes will be released prior to

each individual initiative.

The 50 Best team continues to offer its heartfelt support to all those businesses and

individuals suffering from the effects of the global pandemic. The organisation is hugely

grateful to all those in the hospitality world who are dedicating their time and skill to help

others, as well as to its partners.

50 Best would like to thank founding donor S.Pellegrino & Acqua Panna for its support.

Stefano Marini, CEO Sanpellegrino Group, says: “Over the last 120 years, the Sanpellegrino

Group has always been close to the gastronomy industry family. In such a challenging time

we want to be even closer, to help it restart stronger than ever.”

The launch of 50 Best for Recovery follows the announcement in March that the proposed

event programme for The World’s 50 Best Restaurants 2020 – which was due to take place

in Antwerp, Flanders in June – has been postponed until 2021. Furthermore, the annual list

of the world’s finest dining destinations will not be released this year in any format. Instead,

those restaurants voted onto the 2020 ranking-designate will be fully recognised in 2021,

circumstances permitting. The promotion and celebration of leading restaurants will be

more vital than ever in rebuilding confidence and excitement about eating out among the

dining public and will therefore continue to be a focus for 50 Best.

All details of the campaign will be available on the 50 Best for Recovery webpage and

Recovery Hub as they are announced, as well as via Instagram @TheWorlds50Best and

Facebook @50BestRestaurants.

Matt Thompson's Blank Canvas in Marlborough. Harvest 2020 almost knocked out by Covid19!

Matt Thompson's Blank Canvas in Marlborough

Harvest 20 almost knocked out by Covid19! 

Experienced winemaker Matt Thompson and partner Sophie Parker-Thomson told us about their big escape as they gave the latest masterclass in the current Liberty Wine series. As the virus struck the country, there was a local campaign in Marlborough, where their Blank Canvas winery is, to shut down the industry. “It would have been a nightmare,” said Matt. “The shutdown would have been effectively for a year, not just weeks, a very scary time. There was panic, no insurance to cover it. “ 

But in the Year of the PPE (personal protection equipment), they were able to continue the vintage. Sophie: “Everything took longer. Both the weather and the fruity quality were fantastic.”

The weather had also been kind earlier, in December, leading to the "most spectacular flowering". The yield was up and, with some varieties having highly packed bunches, there was a danger of disease. “But it stayed dry and there was no disease”, said Matt. “A dream vintage,” concluded Sophie.

The work in the winery is not quite finished yet. While they operate mostly on Marlborough, their Syrah comes from the North Island, from the small Element vineyard in the famed Gimblett Gravels area. This has three or four weeks more to go before bottling.

Liberty Wines MD David Gleave introduced the couple saying he first met Matt in Italy in 1994. “He has done numerous vintages in Italy since and also in Marlborough where he also works as a consultant. He knows Marlborough inside out. With his own label he is pushing Marlborough into areas where it hasn’t gone before, making some great wines, including a terrific Gruner Veltliner (with “its stunning yet restrained aromatics”).

Sophie confirmed that they are pushing boundaries, ”wine without recipes”. Matt said they “make wines for grown-ups”. “We keep it small, helps us experiment. When it works, we bottle it. We have no vineyards, yet, and we choose very carefully where and who we work with."  Note too that all their wines are single vineyard.

“The vineyards are quite spread out,” said Sophie “and we have a very important partnership with our growers.” While the vineyards are “spread out”, the distances between them are not great. For instance, the Reed family vineyard (see map) is just 25 miles inland from Cloudy Bay. The Reeds are not only trusted suppliers but they are also great customers!

Mission statement!

The Holding family are nearer the sea and that saline note is present in their Sauvignon Blanc grapes. Healthy soils here too and great diversity. “They don’t plough at all,” said Matt. “Ploughing is a huge contributor to climate change and destructive to organic matter.”

Grüner Veltliner, highly praised by David Gleave, is a relative newcomer to the Blank Canvas portfolio. “It’s fun to make it, totally different,” enthused Sophie. Unusually, the Syrah was co-fermented with 7.5% Grüner Veltliner skins. Matt: “I preferred the white pepper character of the Grüner to the riper Viognier fruit.” 

David asked about climate change and specifically mentioned copper sulphites (“effective but doing long term damage”).

Matt confirmed the copper usage in Marlborough “is next to nil”. “Copper is destructive on some flavours of Sauvignon Blanc so that benefits form the next to nil usage here.” He also hinted that a  “biological spray” may be a way forward in the vineyard in future. “It is a spray of competitive microbial bugs that swamp out the pathogens.”

And then we were on to SO_2.

Okay, so what is SO₂? You’ll see the words Contains Sulphites on every bottle of wine as sulphites occur naturally as well as being added during the process. SO₂ is the active form of sulphites and is used in very small concentrations in wine (and in lots of other drinks and food, eg dried apricots, soups, and orange juice). Some wine-drinkers say they get a headache from the sulphites. But, if that were the case, then a couple of dried apricots would give you one as well.

So why is it used?  It can be a bit technical. It is used as an antioxidant and also as an antimicrobial agent (where it is very effective against most bacteria, germs don’t like it). It comes in a bound form and in a free form (each has its own properties) and total S02 is simply the sum of the bound and free. Matt emphasised that winemakers should know more about bound and free as it “is in everyone’s interest to manage it properly”. He also said that industry should talk more about the subject, as it is the preservative of choice for winemakers and the wine industry.

Its use is limited by European regulations, less for red wines, more for white and the highest limit is for sweet (eg Sauternes). If used at those limits or, preferably below, it keeps the wine fresh and, importantly for Matt, helps keep the qualities of the fruit and the place. “S02 can be used to ensure that the wine’s sense of place, or origin, is expressed rather than the microbial diversity under the winemaker’s fingernails.” 

Sulphites should not be confused with Sulphides! So I won’t add to the confusion here!

Matt and Sophie are quite a busy and experienced couple. He has 53 back-to-back vintages (northern and southern hemisphere) to his credit, while Sophie has 17. Matt has won countless awards, including being International White Winemaker of the Year (IWC 2008). Sophie, a lawyer by training, comes from a wine-making and hospitality family,  and her wine studies are very well advanced.

He says: “Blank Canvas represents my story as a winemaker.” We’re looking forward to the next chapter.

In the meantime, check out the Black Canvas wines on the Liberty Wines website here.

I’ll be there before you!

Previous masterclasses in this series:

Portuguese Grape Varieties with Antonio Braga

A masterclass from Tuscany by wine-maker Paolo De Marchi

Rebooting Armenia's Ancient Winemaking with Zoric Gharabian

Barolo 2016 with Franco Massolino and Giuseppe Vajra

Biodynamic Californian Winemaker Ted Lemon of Littorai

Charles Heidsieck is "freshened up" by Cyril Brun

Cellar Master Émilien Boutillat Details Climate Change Challenges.

Taste of the Week. O'Hara's Centennial IPA

Taste of the Week
Centennial IPA, by O’Hara’s Carlow Brewing Co.

Hop Adventure Centennial IPA, 5%, O’Hara’s Carlow Brewing Co.
O'Hara's Hop Adventure Series 2020

As you might expect from the label title, the hops is the king here. You are reminded that Centennial is also known as “Super Cascade”. But, nothing to fear; the reign is harmonious from start to finish, the bitterness and citrus aroma in exquisite balance, from the initial aromas to the very satisfactory finalé. A very enjoyable Taste of the Week.

A single hop winner from the Carlow based craft pioneers in their Hop Adventure series that also includes Sorachi, Aramis, Styrian Wolf, Idaho 7, Galaxy, and Eureka hops. No Cascade. Or have I missed one?

Slainte, the 2014 guide to Irish craft beer, classed Carlow Brewing, along with Porterhouse, Franciscan Well, Whitewater and Hilden, as being in the first generation of Irish craft brewers. Not an easy station then (1996) but Carlow successfully entered the export market to gain experience and sales and eventually a firm footing at home, their hard-won achievements underlined when they left their original premises behind and moved to Bagnalstown in 2009. 

Sweet 16 for Sligo Food Trail. Members still open for business

Sweet 16 for Sligo Food Trail

Members still open for business with creative solutions to Covid crisis

Nook: Grazing Box with Wine

Although the Covid-19 restrictions have hit food businesses very hard, 16 creative members of Sligo Food Trail are still open for business. From cafes and coffee roasters to brewers and egg suppliers, they are offering some great food and beverage, often in innovative new presentations. With the Restaurants Association of Ireland claiming that a staggering nine out of ten restaurants are facing permanent closure, every bit customers can do to help a local food business is both important and appreciated. 

Here are some examples of Sligo Food Trail enterprise:

Nook Café in Collooney are taking orders from Monday for a Saturday pick up. Their wonderfully named Grazing Box (cheese and charcuterie) with wine is perfect for that weekend treat. There’s also a great choice of their regular dishes on offer. 

The new Sweet Beat Café online shop offers an innovative Build Your Own Sweet Beat Burger Box with everything you need for plant-based perfection at home. Orders are taken online for collection on Saturday or Sunday. They also offer online ordering of freshly made dinners, lunches, sweet treats and sides prepared daily. They are serving drinks, smoothies and treats from the hatch on Bridge Street, 7 days a week 9am-4pm. 

Pudding Row Café in Easkey have delicious boxes of goodies for collection or delivery. Their Comfort Box is already proving a real winner packed with goodies like bagels, brownies and caramel squares. Alternatively, the Build A Box option is like a pick ‘n’ mix of tasty treats. 

Shells Café have put together an innovative Brunch Bag which changes every week. Order and pick up at the Baker Boys Café in Strandhill. Their tempting Treat Box is packed with favourites and sent out on Thursdays. Orders of breads, muffins, cookies, quiches, tarts and more are by phone (083 3474673) for collection Thursday, Friday and Saturday from 10am-1pm.

Dinner isn’t complete without a delicious drink to match and Lough Gill Brewery are busy with their online shop offering cases of individual beers (in cans) or a mix n’match box if you think variety is the spice of life. 

The Hatch at The Little Cottage Cafe

Some members are also supporting the FeedTheHeroes initiative, providing essential and nutritious meals to frontline heroes fighting COVID-19.

Sligo Food Trail are encouraging everyone to support small food businesses today – it’ll be a great experience and could be the difference between a business surviving these unprecedented challenges.

Details:

The Jam Pot in Grange has launched a Call and Collect Menu with all the favourites from brown bread, scones and brownies to beef and Guinness hotpot, curries and a goats cheese quiche. Order by 3pm Thursday for Saturday collection or delivery. Call 087 1644228.

Kate’s Kitchen in Sligo Town is open online and have a new grocery section too. They’re offering Click and Collect on Wednesday, Thursday and Friday (12-2pm) and on Saturday (9am-12pm). Limited local delivery is available for €5 (and national delivery for €7.50). Fare includes their popular homemade dinners, scones and treats. 

Davis’s Restaurant at Yeats Tavern have a large takeaway menu including pizza and wines which can be ordered from their website (or phone 071 9163117). 

The Gourmet Parlour are taking orders online or by phone to 071 9144617 for a large menu with everything from breads, scones and cakes to soups, salads and mains. They also have gluten free options. 

The Little Cottage Café have a drop by station at their hatch with a full range of takeaway coffees, teas and drinks as well as scones, croissants, breads and bakes. They’re open Tuesday to Saturday from 10am to 2pm. 

Sligo Wellness Centre is open Monday to Friday 8.30am-6pm and Saturday 9am-6pm. They are encouraging pre-ordering and pre-payment by phone (071 9153828) and can arrange delivery in Sligo Town too. As well as drinks and smoothies, organic oat bread, oat scones, banana bread, carrot cake, muffins, fresh salads, daily hot pots, goats cheese tarts, soup, vegetarian lasagne and frittata are all on offer. 

Lyons Café and Bakeshop are taking orders by text to 087 4050429 up to Wednesday at 6pm for collection on Friday and Saturday mornings. Walk in customers are also welcome – but be warned everything is selling out fast. The range includes takeaway dinners for eating or freezing, sourdough breads, cornbread and baguettes. 

Ballysadare Eggs are open for free range egg collection, just call Anne (087 2734903) and collect direct from the farm.

Murson Farm in Grange have an honesty box system for eggs and have a wonderful range of homemade goodies like sausage rolls, scones, breads, potato bread, granola cakes, salad greens and preserves available by pre-order for Tuesday and Saturday collection. Local delivery is offered to the F91 eir code area. Contact them on 087 8218080 / 087 7984076.

Hooked restaurant have a new takeaway menu full of their signature favourites and are open 12 to 7 pm, Thursday to Sunday, for call and collect orders. Payment is contactless. Phone 071 9138591 to pre order and pay.

Carrow Coffee are selling online and their aromatic brews are also available in Kate’s Kitchen. Sweet Beat and Sligo Wellness Centre.

press release

Muscato the link in these distinctive whites from Spain and Italy.

Muscato the link in these distinctive whites

 from Spain and Italy.

There is no one "true" Muscat, but rather a great many incarnations, each with its own regional nuance and character, according to Wine-Searcher.com. Muscat Blanc à Petits Grains is known as Moscato (bianco) in Italy. Moscato d'Asti is a well-known Italian example, Muscat de Beaumes de Venise in Provence is a French one, both sweet. Muscat also features in Las Cuadras (you'll note its exotic aromas) but Viognier is the main grape here and the wine is dry.

Las Cuadras “Viognier and Muscat A Petits Grains” Costers Del Segre (DO) 2018, 12%, €14.95 Wines Direct 

Valva Martínez de Toda is a young and innovative winemaker responsible for this distinctive and impressive Catalan white wine Las Cuadras, a blend of Viognier and Muscat.

Light straw is the colour, with a tint of green. Fresh and pleasant aromas of exotic fruit, touch of citrus. A little tingle on the introduction and then that juicy fruit sweeps across, distinctive, delicate and delicious, some sweet notes too, but there’s a notable acidity there also, right the way through to the moderately lengthy finish. Highly Recommended. Nice to have a few of these handy for summer days in the back-garden.

The vineyards that produce Las Cuadras are located in the Costers del Segre area of Catalonia in north eastern Spain. The name means 'Banks of the Segre' – a river which originates in the Pyrenees and is a tributary of the Ebro. The large Raimat estate is the best known in the DO which shares some of its vineyard with the Cava region.

Importers Wines Direct recommend pairing it with: Spicy Food, Pork and Poultry, Light Fish and Shellfish and Hard Cheese

Bera Moscato d'Asti DOCG 2018, 5% abv, €17.95 Wines Direct.

Rich aromas, mainly floral, (and a bubble or two as well hits the nostrils) in this light gold low alcohol wine from Italy. The aromas persist as you sip. Bubbles galore but nothing too sparkly (Frizzante rather than Spumante) and not overly sweet either because there is a balancing acidity. A really lovely light tasting wine made with the Moscato grape. Recommended.

Versatile too. Jancis Robinson says it reminds her that wine can bring you joy without having to be serious. And recommends it for Breakfast (even the Full English) and Brunch. 

Importers Wine Direct propose pairing it with Soft cheese, game and dessert while the producers suggest matching it with desserts and in particular with creams, fruit tarts, and pastries. Serving temperature - 6 to 10 degrees.

Just to give you a rough guide to the degree of sweetness, the Asti residual sugar is 130 g/l while in Sauternes is can be anywhere from 120 to 220 g/l;  Beaumes de Venise is 110 g/l; Coke, by the way, is 113.