Taste of the Week. Brona Salty Caramel Chocolate

Taste of the Week

Brona Salty Caramel Chocolate

A recent visit to the Farm Shop at Aillwee Cave in County Clare revealed to me a treasure trove of Irish produce and among them this delicious chocolate bar by Brona.

It is a very creamy chocolate (89%) with a nicely judged amount of sea salt. It is a combined inter-county effort, the salt is Beara Sea Salt, it is produced in Listowel and sold in Ballyvaughan (and in many outlets from Baltimore to Bundoran to Brittas Bay).

Brona say: Brona Chocolate is produced on the banks of the river Feale in North Kerry which is in the beautiful south-west corner of Ireland. We are a family-run artisan chocolate producer dedicated to producing the highest quality chocolate products from the best available ingredients. My wife Noreen and our three highly skilled team of tasters Tadhg, Harry and Brona, after whom the business is named, all help out.  We use as much local produce and as many local suppliers as possible.

And by the way, Brona have perfected twenty-four different flavour combinations so far. So, if you don’t fancy the Salty Caramel, they’ll have something for you.

Brona Chocolate  

Two hard to resist. A Gamay from Brouilly and a Tempranillo from Ribera del Duero.

Two hard to resist. A Gamay from Brouilly and a Tempranillo from Ribera del Duero.

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Lapalu Vieilles Vignes Brouilly (AC) 2019, 13%

€30.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Mid ruby is the colour of this 100% Gamay from Brouilly in Beaujolais. It carries, more or less, the  expected aromas of the grape in the area: red berries and violets. And, on the palate, the fruit and acidity give quite a delicious complexity. Refreshing for sure right to the finish. Some of that complexity no doubts come from the fact that the wine stays at least a half year on its fine lees. I’m always pleased when I have a Beaujolais cru in my hand and particularly pleased with this one.  Very Highly Recommended.

The crus produce the flagship wines of Beaujolais and there are ten cru areas in all: Chiroubles, Saint Amour, Fleurie, Régnié, Brouilly, Cote de Brouilly, Juliénas, Chénas, Morgon and Moulin-à-Vent. Each cru will have its own flavour characteristics thanks to the differing soil profiles across the region. You won’t get the Brouilly minerality in every cru.  

A cru here can be a fairly serious to serious wine but that doesn’t preclude it from being light and refreshing, even easy-drinking! And, by the way, do feel free to cool this one a little before serving, just like they do in France!

Food pairings suggested include: charcuterie, paté, cheese, seafood paella, roast ham, pork chops, roast lamb, roast chicken, chicken tagine, and turkey and with spicy Asian dishes.

Le Caveau say: Brouilly Vieilles Vignes is the combination of two cuvées, one made by carbonic maceration, the other a traditional vinification with destemmed grapes, the cuvaison lasts for 10 to 20 days. The two cuvées are then assembled after their malolactic fermentation and spend the winter in stainless steel tanks. The dark red fruits on the nose and palate can’t disguise a probing minerality; if ever granite was translated into liquid this is the case.

Viña Fuentenarro “4 Mesas En Barrica” Ribera Del Duero (D0) 2018, 14% 

€16.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Tempranillo, in many Irish people’s minds, is the grape of Rioja. And it is. But, since the end of the 20th century, the 300 plus bodegas of Ribera Del Duero are also laying a strong claim to the grape by making some excellent wines with it.

This deep red Fuentenarro (from a family owned winery) is a 100% Tempranillo. Traditional aromas of dark berry fruit, touch of spice. Big intro of fruit and spice, no shortage of acidity either, juicy yet dry. Powerful start eases smoothly down to  super-long finish. One to sip - a little goes a long way - and enjoy your long lunch or dinner as the sun goes down. Even if September (perhaps not this September!) is a little early in the year for it, the Fuentenarro is Very Highly Recommended. That it is well priced is a bonus.

Wine has been produced in this beautiful region since Roman times, though it became well known outside of Spain only in the 1990s. North west of Madrid and south west of Rioja, in the Castilla y León region, the vines grow on a flowing swathe of land that’s approximately 115 kms long and 35 kms wide. 

The vast majority (including Fuentenarro, near La Horra) grow in the province of Burgos but some too in Segovia, Soria (Antidoto, for example) and Valladolid.

Two related factors that make Ribera different are the average altitude of 850 metres and the big variations in summer between the heat of the day and the cool of the night. The heat promotes the ripening, the chill of the night preserves acidity. 

A Quart of Ale± #68. On the craft journey with a session of Wicklow Wolf, Galway Bay, Whiplash and Kinnegar.

A Quart of Ale± #68

On the craft journey with an impressive session of Wicklow Wolf, Galway Bay, Whiplash and Kinnegar.

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Wicklow Wolf Arcadia GF Lager 4.3%, 440 can CraftDirect

Lovely gold/amber colour on this lager, with a soft white head. Great display of bubbles rising. Aromas are more malt than hop. Straightaway, you notice the refreshing edge, “great cutting in it” as was said some decades back! But it has. Smooth also with a subtle balance of fruit and hop, a little sweetness and a hint of spice. And that crisp finish.

“Slowly conditioned to ensure an exceptional taste,” they say. I’m happy to say I’m quite impressed with this lager which is gluten free.

Hops: Hallertau Tradition & Ariana

Malt: Pilsner, Cara Pils

Galway Bay Weights & Measures Session IPA 3.0%, 330 can CraftDirect 

Lemon coloured, hazy, with a soft fluffy head. Resin and citrus really prominent in the aromas. Bitter on the palate, yet juicy enough with floral hints floating around. Quite a concentration for a mere 3.0% abv. Actually quite a beer for that abv. Probably not for craft novices but a really excellent session IPA.

Galway Bay Brewery started life when friends Jason and Niall got fed up of the beer scene in Ireland and decided to do something about it... In 2009 they opened one of Ireland's only brew pubs, The Oslo Bar in Salthill, Galway. From a pretty simple brew kit they produced two beers that went straight from conditioning tank to tap... Over ten years and three moves later Galway Bay Brewery's new home in Oranmore, just outside Galway, gives us the space, light and freedom to expand and experiment. Their old space at the Oslo was taken over by a micro-distillery Micil when last I visited.

Whiplash Il Veliero DDZ Witbier 4.8%, 440 can CraftDirect

This witbier owes much to its WLP410 yeast. Quite often yeast doesn’t get the credit it deserves, not from drinkers anyhow. Brewers know, or should know, better. Craft Beer for the Geeks sums it up: Brewers and beer drinkers owe everything to these single-celled fungi that we can’t see.

This Il Veliero has an orange colour, hazy. A short-lived head. Aromas are zesty and herby rather than fruity or floral. It promises much and that zestiness turns to orange on the palate. Il Veliero is quite interesting, engaging, at this point. And keeps the taste buds on full alert as this zest reinforced beer freewheels towards the finish line taking the yellow jersey as we head to stage two (second can).

To Øl, the Danish brewery is much admired internationally, and they obviously admire Whiplash as the Dublin brewers produced this easy drinking beer, not your regular wheat beer, especially for the To Øl Beer Club.

Whiplash say: Brewed for our friends at the To Øl Beer Club. A base of Pilsner and Wheat for colour and texture lets a Witbier’s other parts shine. It's bittered with Magnum hops before a sprinkling of Coriander seed toward the end of boil. Il Veliero gets a dose of fresh Orange Zest in the whirlpool and is fermented on WLP410 for a round mouthfeel and light phenolics. The beer is then repeatedly assaulted with fresh Grapefruit & Orange Zest at the end of fermentation building to over 15g/L of Double Dry Zest action.

Geek Bits

Malts: Pilsner Malt, Wheat Malt

Hops: Magnum, 

Adjuncts: Coriander, Orange Zest, Grapefruit zeal, 

Yeast: WLP410. This a Belgian Wit II Ale Yeast and is ideal for witbiers or Belgian table beers.

Kinnegar Bucket & Spade Session Rye IPA 4.2%, 440 can Bradleys

Colour is a foggy mid-gold, white head fades away, slowly enough, leaving the merest lacing on the glass. This easy drinking Rye IPA (one of their core beers) is unfiltered and naturally carbonated. You notice the rye influence in the aromas (touch of spice too) and also as you sip this fresh fruity (citrus) session beer from the Donegal brewery who have more than one rye on their portfolio. Fruit and bitterness are well balanced here and the malt too keeps its end up making it one of my favourites from the list. 

Certainly a contender in the session category, easy-drinking but lively and full flavour with a nice bit of grip to the finale. Dún na nGall Abú, I reckon.

Future of Micro Distillery Takes off with Notes from the Past. Rye and Malt from Midleton's Method and Madness

Drink to the Future as Micro Distillery Takes off with Notes from the Past.

Rye and Malt from Midleton's Method and Madness

Design for the future

Method and Madness is the name of the micro distillery at Irish Distillers in Midleton. Along with the Hamlet inspired name, I get the feeling there’s a little magic at work here also, especially when I hear recently appointed distiller Eva O’Doherty talk about knowing this amalgamation of pipes and cylinders “like a baby”, on the alert, listening and responding to the sounds of smooth and stress as the various recipes find their way through the darkness of the labyrinth to light or oblivion.

The latest, indeed the first, that made its all the way from start to finish here was launched into the world last Wednesday and “a small but super cool media crew” were gathered to help celebrate. The new baby, the first aged experimental distillate created in the Micro Distillery, is called Rye and Malt. 

It is 60% Rye and 40 % Malt and the distiller Katherine Condon, who originally joined Irish Distillers as part of the company’s Graduate Distiller Programme in 2014, relied for inspiration on the 19th notebooks (dating back to 1857) of John Jameson III, where the inclusion of Rye was recorded in various mash bills. 

Distiller Eva speaking at the launch

Kevin O’Gorman (Master Distiller)

Coffee and cocktails were available for the cool crew on arrival at the distillery. Three cocktails tempted, one French Connection, based on the M&M Single Pot Still, the second Malted Memory based on the Single Malt, and the third, Strawberry Cooler, built on the Single Grain. Hard to choose one but glad that I eventually settled on the Malted Memory with its charred cinnamon stick!

Time then for a detailed tour of the micro distillery with Eva, time for questions and answers.  Six years ago (the building itself goes back to the 1800s), the Micro Distillery opened its doors with a mission to further support the resurgence of Irish whiskey, drawing on research into wood influences and cereal mixes, historic mash bills from the Irish Distillers Archive and the restless curiosity of its craftspeople. Here they go outside the boundaries of tradition without casting that tradition aside. And from that quest to move on through a wide open door, Rye and Malt was created.

Eva and Kevin O’Gorman (Master Distiller) would take us through the various stages of trial and error. We began by nosing two new makes - the only difference in input being the yeast and that accounted for a clear variation.   We took a more in depth look at glass #3. Here Japanese chestnut had been used to compare with European and the country of origin gave the variation here. “We could see something coming from this in a few years,” said Kevin. Trial and error in action. And promise also in the cereal creaminess of #4 (60% oats).

The three stills of the Micro Distillery

The new whiskey was in glass #5 and is a superbly balanced drink. Clove and spice from the Rye on the nose. Must say I didn't get the Lemon Balm that was mentioned and I should know it as the self-seeding herb is all over the garden! The Malt led on the toasty palate, a peppery spice also. And spice still there through to the finish where the perfect balance was once again tellingly and delightfully illustrated. A terrific result in a very attractively presented green, gold and yellow bottle - put this gem on your shortlist! "Thanks for coming," concluded Eva. Thanks for having us.

Rye and Malt represents “the young team’s fearless and relentless approach to trial and error”. First experimenting in the lab to discover the ideal ratio of 60% rye to 40% malt, Condon and the team then took advantage of the Micro Distillery’s manual processes, trialing varying rates of reflux and distillation to achieve the perfect crisp yet spicy flavour.  

“Driven by a desire to create whiskey that paid heed to tradition while searching for the new and extraordinary, the Micro Distillery team double-distilled a mash of rye and malted barley and left it to mature in ex-bourbon American oak barrels.”  

Tasting tables

Distiller Katherine Condon (absent on her honeymoon) missed the launch. Her message: “We have been inspired by the innovators in Irish whiskey who came before us. In turn, we have questioned tradition and challenged convention to follow their inspiration and drive the Irish whiskey category forward for a new generation of creators, consumers, and indeed, suppliers”. 

Eva O'Doherty, newly appointed Distiller at the Micro Distillery, added: “While this whiskey has been maturing, we have not rested on our laurels. We have continued in earnest to experiment with new mash bills.  It is a great privilege and responsibility to help shape the future of Irish whiskey, and Method and Madness Rye and Malt represents the first in an incredible pipeline of innovation from this distillery.”  And having tasted #3 and #4, I'd have to be encouraged on that front as well.

If these old walls could speak..

And we finished as we started, with a cocktail. And of course this was based on the new whiskey. Chinese tea, a lemon distillate (didn’t get the exact name) and orange peel had been added, and the blend was marvellous, just the tonic before we stepped out into the rain.

Geek Bits

(from the dsitillery)

Bottled at 46% ABV, the limited-edition Method and Madness Rye and Malt Irish Whiskey will be available from September 20th in Ireland, the UK, Dublin Airport and online at the RRP of €95. 

Double distilled in ex Bourbon casks.

Non chilled filtered.

RRP: €95.

Tasting Notes: 

Nose: Lemon Balm, Floral Lavender, Clove Spice

Taste: White Pepper, Chilli Flakes, Toasted Wood

Finish: Fading Fruits, Lingering Spice, Cereal Malt & Barley

Over one hundred wines from across the globe now on promotion in O'Briens Wine.

Over one hundred wines from across the globe now on promotion in O'Briens Wine.

Hard to confine yourself when picking a few highlights in O’Briens Wine September sale; there are well over one hundred wines from across the globe on promotion until the 26th of the month. I decided to put the focus on one grape and it helps that Pinot Noir is a favourite of mine and, while I skipped Burgundy (the home of the grape), I’ve have suggestions from New Zealand and Romania. And, if you’d like to check a well-known Burgundy example then pick up a bottle of Louis Jadot.

Pinot Noir is also much used in sparkling wines, a key part of most Champagnes and other French bubbles (eg Crémant). But oddly enough not in our Champagne recommendation:  the Granzamy Brut (down from 34.90 to 29.90) which is made from just the one grape, Pinot Meunière.

While you will find Pinot Noir around the world, it is not that widely planted. Certain areas are noted for it including Burgundy, Germany, Oregon in the US, Chile in South America and Marlborough in New Zealand.

Wildflower Pinot Noir Romania 2019, 12.5%, €8 (was 13.95)

Romania? Haven’t heard much about their wine? Reasonable questions. But vineyards were first planted in Romania by the Romans so there is an ancient winemaking history here. Nowadays, according to the World Atlas of Wine, “EU membership has encouraged considerable investment in Romania’s vineyards and relatively well-run wineries”

This Pinot Noir is a pale ruby colour, as you might expect from the varietal. There’s a fruity nose (raspberry, strawberry, cranberry) and fairly spicy too. Very fruity on the palate, richer than you’d generally find in France. But it’s light and fresh, and acidity enough to make it very quaffable indeed. Good finish too. A pleasant intro to the Pinot Noir grape and excellent value.

The label, naturally enough, says this is “an outstanding example of this famous varietal and can be enjoyed on its own, slightly chilled on a hot summer evening, or as perfect companion to BBQs where it will definitely keep all your friends happy.”

Astrolabe Pinot Noir (Marlborough) 2017, 13.5%, 19.95 (normally 25.45).

Bright ruby is the colour of this Marlborough Pinot Noir made by Simon Waghorn who is one of new Zealand’s most accoladed winemakers with a reputation for making “terroir” focused Sauvignon Blanc as well as Pinot Noir.

This fragrant wine with red berry fruit prominent (wild strawberries) and bramble fruit too. Cool elegant mouth-filling fruit (black and red cherry) follow and the oak has melded nicely with the fruit. There’s a  silky tannin structure and excellent acidity. This lively style is indeed a thoroughly pleasurable experience, plush on the palate, and fresh, fruity to the delicious finish. Very happy with this one. Very Highly Recommended as was the case with the 2015 version.

O’Brien’s say: Astrolabe is a small family wine business owned and run by Simon and his family in Marlborough. Astrolabe Pinot Noir is well-balanced with refreshing acidity and silky tannins, it is fragrant with a purity of ripe wild berry fruit that makes this wine sing across the palate. Eleven months in French oak adds a smoky complexity on the lingering finish.

Waghorn tells us “Marlborough is a great area for all those aromatic cool climate wines that we know around the world, like Chardonnay, Pinot Gris, Sauvignon Blanc and Riesling, but in our cool climate, the only red that flourishes reliably every year is Pinot Noir, which is lucky for me as a winemaker, because it’s the best of them all. If you only had one red wine to be able to make, Pinot Noir would be the one you’d normally choose as a winemaker.”

He just loves Pinot Noir: “Pinot Noir occupies a special place. It’s a food-friendly red. It’s a red that has vibrancy and life in it. That’s what I’m focusing on — making sure that we don’t lose that sense of vitality from the fruit in the wine and style it in a way that it is long, plush, enjoyable and full without being heavy and muscular.”

Food pairings: Venison, duck, game, roasted beetroot, rare and tender lamb, and earthy wild mushrooms, Asian-style duck, seared tuna and swordfish.

A Few Good Whites

No problem in picking a few good whites from the promotion. Let us start in Australia with the Stonier Chardonnay. Stonier was established in 1978 and are noted for their Burgundian style cool climate wines. The vineyards overlook the ocean. Chardonnay is a signature wine for Stonier and this is a gem.

Back to Europe for the rest of our whites, beginning with the Robert Weil Riesling Trocken. A Riesling dry in style and well balanced like its Rheingau predecessors “from the glorious age of Riesling a century ago: a contemporary classic and a perfect partner for many foods.”  Must say I don’t know anything about the Rieslings of a century ago but this light gold coloured wine is a gem for sure.

The Lingenfelder family, winemakers in the Pfalz area of Germany since 1520, produce this Lingenfelder Bird-Label Riesling, one of their "Vineyard Creatures" series that also includes the Hare (Gewürztraminer) and the Fox (Dornfelder) . This particular Riesling is off dry and delicious. It has the typical Riesling aromas (citrus-y), is fresh and elegant and may be enjoyed as an aperitif or with light or spicy dishes.

Domaine Jean-Marc Brocard is “one of the first wine producers in organic farming in Chablis and Burgundy”. They started on the organic way in 1997. The winery itself is ultra modern, everything is stainless steel, and this Brocard Petit Chablis gets some lees ageing. It is a light bright gold with exotic fruit aromas. An intense palate, fresh and full, and then a lingering and very satisfying finish. 

Taste of the Week. Lucy’s Granola

Taste of the Week

Lucy’s Granola

Back in the middle of the summer, I was staying in Glenbeigh and called into the attractive Emilie’s, a deli cum bakery and more, in the village. I never go shopping without a bag and one of the items I spotted was Lucy’s Granola.

I’ve been enjoying this Taste of the Week since. I know a person who visits Glenbeigh regularly and tops up my supply and, in any event, it is also available online from the producers O’Donnell’s Bakery in Killorglin.

Lucy’s Granola is packed with delicious Irish oats, nuts, fruit, seeds and locally produced honey. Every small batch is hand blended and packed to keep it fresh and full of goodness. Next on my list is Molly’s Muesli!

AUTUMN BY THE RIVER. Limerick Strand continues their exclusive offers

AUTUMN BY THE RIVER

Limerick Strand continues their exclusive offers plus exciting mid-week affordable luxury this autumn

Nearby King John's Castle

 Instagram: @limerickstrandhotel Facebook: @LimerickStrandHotel www.strandlimerick.ie

#explorealittlemore

 

Limerick city and environs has certainly become the ‘hidden gem’ this summer as many people discovered its charms for the first-time post lockdown.   With a riverside aspect, historical landmarks on every corner and the most welcoming natives, Limerick offers so much for those looking to escape their environment, without spending a fortune.   So why not discover Limerick this autumn and enjoy a night or two at the multi-award winning, recently renovated 4*, Limerick Strand Hotel with its amazing leisure facilities and stellar reputation for superb locally sourced food and gracious hospitality.

This autumn the Limerick Strand will continue to offer discounts plus, you can stay longer for less this autumn with special discounts including 10% off the total price when you stay 2 nights, and 15% off when you stay 3 nights.

For those looking for the perfect couples getaway that offers a mix of relaxation and adventure then the Limerick Strand Hotel is the perfect base for you to discover the hidden gems of Limerick, the Gateway City to the Wild Atlantic Way. From Sept 1^st, the hotel has a luxurious overnight experience for couples looking to enjoy an intimate break.   Escape for an overnight stay in a recently refurbished room, enjoy a complimentary glass of Prosecco or Pint of the local Treaty City Beer before devouring a 3 course meal in the all new AA rosette River Bar & Restaurant on one evening.  Relish a sleep-in (late check-out offered) before enjoying an award winning breakfast. Overnight package costs:  From €110 per person sharing.

On the balcony

Treat a pal, sister or mum to a relaxing overnight stay in a gorgeous room, head to the brand new River Bar & Restaurant and watch the talented Mixologist make you both a complimentary pre-dinner cocktail before enjoying a 3-course dinner in the AA rosette restaurant. There’s so much to do both at the hotel and in Limerick.  Take a relaxing dip in their pool, book yourself a treatment at the neighbouring Namaste Skin Clinic & Urban Spa (10% off all treatments for hotel guests) or get your hair looking great for the evening ahead at Niall Colgan Hairdressing (15% discount offered to hotel guests).  For those looking for some retail therapy, then Limerick has a lot to offer from gorgeous boutiques to landmark department stores, such as Brown Thomas and all within walking distance of the hotel. “Here comes the girls” package from € 110 per person sharing.

The team, the setting and above all the food ensure that the AA Rosette, River Bar & Restaurant is one of the best restaurants in Limerick City. A relaxing bright space overlooking the River Shannon in the heart of Limerick City is a popular meeting point throughout the day.  Not only has the physical space being transformed, the menus also have been given a refresh, demonstrating Limerick Strand’s commitment to support local suppliers and offers incredible value for money, partnering with local farms and dairies where possible to source the finest fresh ingredients which take pride of place in their unique menus. The new bar offers a superb local and international selection of beers, wines and spirits and with daily cocktail specials from €8, 3-gin or whiskey tastings with mixers for €25, it is a superb venue to sit-back, relax and unwind in sophisticated surroundings without spending a small fortune.

Limerick is the perfect place for an urban escape or an ideal base for exploring the incredible surrounds of the Wild Atlantic Way .  Take advantage of a combined city/coastal break enjoying some super Local Attractions Discounts including King John’s Castle, The Hunt Museum and Treaty City Brewery. For those looking to venture a little further discounts for Killaloe River Cruises, Scattery Island, Burren Smoke House and Bunratty Castle to name just a few, have been organised for Limerick Strand hotel guests.

Hotel guests can easily explore Limerick city on foot or hire a bike and take advantage of the green spaces along the Shannon riverbank or go further afield and explore the beautiful wooden trails and parks which include Curraghchase Forest Park, Ballyhoura Mountain Trails & Limerick Greenway. Limerick Strand offers a complimentary range of walking, running, and cycling map routes for hotel guests and are happy to provide suggested driving itineraries if guests fancy venturing a little further for a day trip.

The city is packed with historic places of interest, activities, cultural hot spots, and great food stops including the famous Milk Market.  

To make a reservation call 061 421800 or hello@strandlimerick.ie for more details please visit www.strandlimerick.ie. 

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