Loving the natural balance of these sparkling wines. Cava and Pét-Nat, from where the birds sing. #equilibrinatural

Loving the natural balance of these sparkling wines. Cava and Pét-Nat, from where the birds sing. #equilibrinatural

*******

Entre Vinyes Funàmbul Brut Nature Reserva 2017,  11.5%, 

€23.50 approx. Manning’s, Ballylickey; Mary Pawle

Fresh and dry, this elegant Cava is one for your shortlist; elegant yes, but full of energy and flavour (apricot and apple) and with amazing balance, all with a mineral note lingering on to the end. The mousse is creamy and smooth. New to the Mary Pawle portfolio, this is pleasure to drink and Very Highly Recommended.

Three varieties,  Xarel·lo, Macabeu and Parellada varieties, are in the blend. The wine has been aged for 24 months. It has been produced by Maria Barrena ( she also makes the Pet-Nat below). She is one of the trio at Azul y Garanza in Navarra (whose wines we feature regularly). They each have a personal project as well and Maria found here in Catalunya, the lure of recuperating Pep’s old vineyards drawing her to the Baix Penedès.

With an average age of 60 years, these vineyards are in the natural environment of Foix, surrounded by oak and pine forest, under a dry climate and on a porous soil (which swallows the water) and limestone, very poor and shallow, with hardly any organic matter. The great biodiversity present creates a unique ecosystem that naturally regulates the balance of the vineyard. Here, working in an artisanal way, Maria has produced some terrific wines including this Cava. #equilibrinatural

Cava info (via https://www.cava.wine/es/)

If Cava differs from most sparkling wines in something, it is in the production method. The years and technological advances have made it possible to improve processes, but what has remained unchanged is the essence of caring for the vineyard and quality viticulture in addition to the so-called traditional method, which provides Cava with its main characteristics and one of its secrets of his excellence.

Also called champenoise - due to its French origin - the traditional method is distinguished by carrying out the second fermentation in the bottle, unlike most sparkling wines in the world that use other methods

****

Entre Vinyes Oníric Pét-Nat 2020, 11.5%, 

RRP €16.60. Regular stockists include Ardkeen Foodstore, Waterford/ Little Green Grocer, Kilkenny/ The Vintry, Dublin/ Toon’s Bridge, Dublin & Cork/ The Connemara Hamper, Clifden/ Mortons of Galway/ URRU, Bandon/  Lettercollum Kitchen, Clonakilty/ Organico, Bantry/ Mannings, Ballylickey/ Bridge St, Kenmare/ Taste, Castletownbere; Cheese Press Ennistymon / Mary Pawle.

The Parc Natural Del Foix, mentioned in the Cava story above, is also the source of this pétillant and is also made by Maria Barrena. Not everyone is familiar with the term Pét-Nat. So what is this Pét-Nat wine they are all talking about? It is an abbreviation for pétillant naturel, the French term that roughly means naturally sparkling.

Is it then a copy of champagne? Not so. It is the other way around if anything, as Pét-Nat has been around longer. Pét-Nat is bottled while still undergoing its first round of fermentation. The French call this process “methode ancestral” and you may see that on some labels.

You may see “bottle fermented,” or the Italian “col fondo,” (more or less a  pét-nat Prosecco). The crown cap and a little bit of sediment are other clues!

The method is pretty widespread across the wine world. Most are fun and good with food, especially lighter dishes. Uncomplicated, authentic and quite diverse, Pét-Nat puts the sparkle on your dinner table or even picnic spread. It is bubbles without the hefty price tag.

Oníric in Catalan translates as dreamer and Entre Vinyes is a personal project of Maria Barrena (Azul y Garanza in Navarra), the aim being to rescue old forgotten vineyards and restore a balanced ecosystem. This 60-year vineyard, surrounded by a rich biodiversity, is in the Baix Penedes region (in Catalonia) close to the Med. The grapes for the pét-nat are Xarel-lo (mostly) and Muscat.

Colour is a cloudy yellow/lemon. On pouring, you create a large white “head” but it won’t hang about. This is easy drinking, approachable and refreshing, with good depth and length. And of course, it has that pleasant sparkly tingle. White fruit flavours and just enough acidity to balance, make it harmonious all the way to the lip-smacking finish. A wine for sun and fun. Highly Recommended.

A Quart of Ale± #61. On the craft journey with a mixed session, rounded off by a superb Yellow Belly "Red Noir"

A Quart of Ale± #61

On the craft journey with a mixed session, with this superb Red Ale the final can of the four. 

Yellow Belly “Red Noir” Dark Red Ale 4.5%, 440ml can Bradleys

They say it’s a dark red and it is, very dark, more black than red with a slim milky-coffee coloured head (shortlived). Aromas, caramel and toasted malt, are pleasant, if modest. You get much the same but more intense on the palate, caramel, chocolate prominent here. It is very smooth, very flavourful, very dark. Just wondering have Yellow Belly come up with a new style here, the dark Irish red ale?

They say: How a Red Ale is supposed to taste. Mild aromatics of sweet toasted malt and light smoke entices the drinker to this dark decadent red ale. What follows is a velvety smooth beer with a complimentary combination of chocolate and dark forest fruit flavours on the tongue. 

Style: Dark Red Ale

The Wexford brewery didn’t quite realise that it had a big hit in this one in its earliest incarnation, regarding it as a seasonal if not a one off. But popular demand has its way and, since early this year, they responded to demand and now Red Noir is part of their core range. I can understand why and very happy that the Belly took notice! Tending more toward the simple than the complex yet simply superb!

Geek Bits 

Malts - Irish Pale, Cara Gold, Wheat, Roast Barley

Hops - Cascade, Huell Melon.

Mescan “Seven Virtues” Lager 4.9%, 330ml bottle O’Briens Wine

It’s got the nice golden lager colour and billions of bubbles rising up to the soft white head. A bit of citrus and grass (not that grass!) in the aromas. On the palate, it is a bit more than your usual lager - it is after all dry-hopped. But it is crisp and refreshing, easy-drinking. Well worth a try!

They say: Virtues lager is the first in a series of one-off brews. Crisp and slightly dry hopped, a nod in the direction of both tradition and innovation.  Serving Temp 2 - 4 °C. Note that serving temperature, somewhat lower than usual.

Mescan always pay attention to matching their beers with food and last year even invented the Mescan Food-Pairing Wheel, designed to take the angst out of matching beer and food. It’s an easy way to pair each Mescan craft beer with the foods that complement it. It’s available on the website and is easily printable from a pdf format. It’s a useful resource for all the home chefs who are exploring new options in their kitchens during the pandemic.

The Mescan Food-Pairing Wheel was developed by Inge Roels, a Belgian expert in food-pairing who has worked with the brewery since its early days. She has produced a guide for nine Mescan beers so far – Mescan Blond, Westporter Stout, Mescan White, Mescan Red Tripel, Mescan Extra, Mescan Saison, Mescan Special Reserve, Seven Virtues Lager and Seven Virtues Lambik.

“Mescan craft beers are exceptionally suited to enjoying with food”, said Cillian Ó Móráin of Mescan Brewery, “We were inundated with queries as to the best pairings from consumers and from restaurants and bars. We wanted to create something simple yet effective that would help people enjoy our beers with the optimum foods – hence the Mescan Food-Pairing Wheel was born”.

Check it out here to see what goes with this lager. 

Rascals with Hopfully “Siamese Dream” Pale Ale 4.5%, 440ml can Bradleys

This Pale Ale collaboration between Rascals and Hopfully brings you a bagful of Far Eastern flavours, specifically coconut, pink guava and lime zest (all listed as ingredients).

There’s a hazy yellow colour. Aromas are rather modest. But it certainly delivers on the palate reaching, as promised, every corner with aromatic sweet pink guava, lime zest and coconut. A delicious easy-drinking ale, nicely-timed for the summer!

They say: The beer is brewed with Sabro and Sorachi Ace hops. The latter is a Japanese hop known for its lemon, coconut and even bubblegum properties. Meanwhile, Sabro hops offer fruity and herbal flavours and aromas, with noticeable coconut, sweet citrus and tropical fruit characteristics. Overall you’ll get a nice coconut hit up front, followed by a gorgeous tropical sweetness from the guava, and then in the finish there’s a spirited citrus payoff from the lime zest. Oat malt and Vermont yeast ensure a smooth mouthfeel and enticing hazy appearance.

For the geeks

Malt: Pale Malt, Torrified Wheat, Oat Malt

Hops: Sabro, Sorachi Ace

Yeast: Vermont

Other: Lime Zest, Coconut, Pink Guava Puree

ABV: 4.5%

Otterbank Brewing “Mates Rates” Tart Session IPA 4.9%, 440ml can Bradleys 

Poured this a little too vigorously and got myself quite a head, a head that was slow enough to sink. Actually a fingerful of that head gave me the clue that citrus would be a factor. Light gold is the colour and there’s no shortage of carbonation activity. And citrus is a key feature on the palate; refreshment’s another. A sour for sure but a well balanced one. Sour is not my favourite style but the balance here keeps me onside.

Otterbank are described as a brewing and blending outfit and the brewer is none other than Declan Nixon of Yellow Belly, themselves known for their sours. Otterbank is a bit on the side. By the way, this was brewed at Third Barrel by and for Otterbank who are based in Muff, Donegal.

The label also informs us that the malts are Pils, Cara, Clair, Wheat, and Oats while the hops are Pacifica and Citra (used in the dry-hopping).

By the way, Session is also used on the label. I’d have thought that the abv would have to be at 4.5 or under to earn that tag. What do you folks think?

Blarney Castle Gardens July 21st 2021

 Blarney Castle Gardens

Pics: July 21st 2021

Herbaceous Border

Bamboo archway

Blarney House

Castle and tower

Herbaceous Border

Herbaceous Border

Rose pergola

Western Red Cedar

Design Pop: Talks and panel discussion schedule..

 

Talks and panel discussion schedule

Design POP will also host over 15 events at the outdoor festival HQ – The Courtyard at Cork Printmakers, Lavitt Gallery, and Backwater Studio on Wandesford Quay:   Friday  3:45 - 4:25 pm: Kari Cahill - TALK https://www.eventbrite.ie/e/kari-cahill-tickets-163086737823   5:00 - 5:40 pm: The Project Twins - TALK https://www.eventbrite.ie/e/the-project-twins-tickets-163087823069   6:10 - 6:50 pm: Fiona Kearney. - TALK supported by Cork Chamber of Commerce https://www.eventbrite.ie/e/fiona-kearney-tickets-163088298491   Saturday 11:00 - 11:45 am: Brid O’ Donovan and OHK  Panel discussion title: Plating Up with Local Produce - Telling A Story with Food Through Photography & Styling. https://www.eventbrite.ie/e/plating-up-with-local-produce-tickets-163089935387   12:15 - 1:00 pm: THE BIG IDEA presents Kim Mackenzie - Doyle, Jonathan Leahy Maharaj, Eugene Canavan and Amy McKeogh.  https://www.eventbrite.ie/e/the-big-idea-tickets-163090914315 1:00 - 1:20 pm: The BIG IDEA Q&A   2:00 - 2:40 pm: Ernest Cantillon (Kinsale Gin and Red Earl whiskey), Tony Speight (WCC roastery) and Laura Edgerton Panel discussion title:"The Launch"- Launching a new brand and the creative process behind it. https://www.eventbrite.ie/e/the-launch-launching-a-new-brand-and-the-creative-process-behind-it-tickets-163091235275   3:10 - 3:40 pm: Studio Anois - TALK https://www.eventbrite.ie/e/studio-anois-tickets-163091923333   4:10 - 4:50 pm: Jenny- Rose Clarke (Toonsbridge) and Kate Ryan (Flavour.ie) Panel discussion title: In conversation with Toonsbridge dairy and the real olive company https://www.eventbrite.ie/e/toonsbridge-dairy-and-the-real-olive-company-tickets-163092210191   5:20 - 6:00 pm: ARDU + MASER supported by Pat McDonnell paints. https://www.eventbrite.ie/e/ardu-maser-tickets-163093309479   RIAI + DESIGN POP present  4:00 - 4:45 pm in CCAE (Cork Centre for Architectural Education)  Alastair Hall from Hall McKnight Architects, Sandra O’Connell (RIAI) and Tony Duggan (Cork City council)  https://www.eventbrite.ie/e/riai-design-pop-present-hall-mcknight-tickets-163093572265   Sunday 11:00 - 11:45 am: Kate O’Neill (The visual loop), Niamh McCabe (Nimcake) and Cathy Angelini (Cathy Flamingo) Panel discussion title: Interior design - Design and creativity how it impacts our everyday lives. https://www.eventbrite.ie/e/interior-design-design-and-creativity-how-it-impacts-our-everyday-lives-tickets-163094627421   12:15 - 1:00 pm; Declan O’Flynn (O’Flynns sausages), Tim Stone (Popsicle) and Laura Edgerton Panel discussion title: Diversifying - The power and importance of diversifying your brand. TALK supported by Local Enterprise Office Cork City https://www.eventbrite.ie/e/diversifying-the-power-and-importance-of-diversifying-your-brand-tickets-163095102843   1:30 - 2:10 pm: Simon Roche (HMH/ Bureau), Shane O’Driscoll and Jimmy Rennick(Design Partners) Panel Discussion title: "The impact creativity has on our lives"- What creativity means to you and everyone else. https://www.eventbrite.ie/e/the-impact-creativity-has-on-our-lives-tickets-163091502073   2:40 - 3:20 pm: Architect at the edge presents: "Rural + Urban Architecture; how covid-19 has impacted how we live. Frank Monahon (AATE), Alan Macilwraith (JCA) and Rae Moore (Atelier Rae). https://www.eventbrite.ie/e/rural-urban-architecture-how-covid-19-has-impacted-how-we-live-tickets-163095907249   4:00 -4:45 pm: Behind the pavilions with all the architects, designers and food producers for a conversation about creating the pavilion. https://www.eventbrite.ie/e/behind-the-pavilions-tickets-163096288389

Exhibitions:   Design Pop’s annual ‘Milking Stool’ exhibition returns, sponsored by Abbey Woods. This exhibition is a celebration and showcase of the diverse talent of furniture designers throughout Ireland. By challenging each designer to embody their unique design style through the medium of the humble milking stool. This is a unique opportunity to create a modern reinterpretation of this traditional form. The furniture pieces will be sold through the Design POP website, allowing members of the public and visitors to the exhibition to purchase a stool over the duration of the festival.   RIAI along with Cork City Council will present an exhibition of some of the architecture competition entries for the Bishop Lucey Park redesign.  This will be located in the Cork Centre for Architectural Education.    Tickets are now on sale for all events, early booking is advised due to limited capacity allowing for social distancing. For full details visit www.designpop.ie   Design POP is made possible with generous support from Cork City Council and LEO Cork City.   www.designpop.ie Facebook Twitter / @designpopcork Youtube

TRIGON HOTELS TOP THE BILL ON ‘OPERATIONAL EXCELLENCE’

press release 

TRIGON HOTELS TOP THE BILL ON ‘OPERATIONAL EXCELLENCE’

Cork group’s team delighted to see ‘massive efforts’ rewarded

 

Trigon Hotels has claimed victory at Ireland’s inaugural Operational Excellence Awards. The group, which includes the Metropole Hotel, the Cork International Hotel and the Cork Airport Hotel won the Hotel and Leisure category and were finalists in the overall Operational Excellence Award division.

 

The awards developers, Business River say the programme aims to recognise and reward those committed to ‘operational excellence and business transformation’. In their submission to the judges, the Trigon hotels team highlighted how both of these topics were priorities for them over the past 18 months. 

 

Since establishing a company-wide COVID-19 committee at the start of 2020, Trigon Hotels has led the way in adopting necessary health provisions and transforming their business to cope with the great upheaval its industry is still enduring.

 

The three hotels also devised new and innovative ways of being part of their respective communities, like afternoon tea deliveries, a takeaway cafe service, online cocktail demonstrations and a wide range of other digital offerings via the ‘Hotel at Home Hub’.

 

Trigon Hotels has also been busy on the Health and Safety and Sustainability front. 2020 saw the group recruit a Health and Safety coordinator and each of the three hotels now also has a trained Mental Health First Aider. The group’s Greening & Sustainability working group has been in place for 12 months. 

 

Aaron Mansworth, Managing Director from Trigon Hotels says: “We are truly delighted to get this good news from the Operational Excellence Awards. Each one of our team has worked so hard and been through so much over the past 18 months and they absolutely deserve this recognition. I’d like to thank the award judges for the opportunity to showcase our hard work and of course our fantastic and loyal customers who have been so supportive at a very difficult time.”