Blarney Castle and Gardens
Pics taken 19.07.2023
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| The Comma Butterfly. Flower: Inula hookeri |
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| Red Tailed Bumblebee (Bombus lapidarius) |
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| Cardoon? Most of flower names via Google Picture Search |
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| Round-headed garlic |
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Golden Rayed Lily |
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| Helenium (also Sneezeweed) |
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| Scarlet beebalm |
Trimbach Wines Shine in Kinsale. Founded in Alsace in 1626. "The family is still the soul."
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| An iconic wine, at No 6 in the most searched for Riesling on Wine-Searcher.com. Their Le Clos Sainte Hune is No 1 |
“I can retire slowly but I don't want to do it, even though the 13th and 14th generations of the family are now getting into it.” That was the legendary Jean Trimbach of the legendary Alsace family speaking, with a big smile, during a tasting of his wines (organised by Bibendum Ireland) in The White House (Kinsale).
Hard to blame him for staying on: ”Long lazy lunches and dinners, with great food and wine. No need to leave.” These are also the reasons why the younger generations get drawn into the family business which started in 1626.
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| "We are one of the largest vineyards in Alsace, in terms of hectares," said Jean. "But not in terms of production. We have no desire to be the largest winery. With us, it is quality ahead of quantity."” |
Believe it or not, it was another Jean who started the business all those centuries ago. He left Switzerland and ended up in Alsace. His surname wasn’t Trimbach but that name stuck as it was the name of the Swiss village that he had left behind.
Jean emphasised that the business is “all about the family style”. And so we have crisp Riesling, elegant Pinot Noir and so on. His brother Pierre and Jean's son Julien are now in charge of production. “I see reports in the wine press how this winemaker has moved to a different winery and that winemaker has replaced him. I wonder what happens to the soul of the winery in that case. In Trimbach, the family is at the soul of the winemaking.”
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| Jean's everyday wine! |
We did of course get to taste that elegant Pinot Noir, a grape that he admitted that they knew little about 30 years ago. Now, “we understand it better, much better, keep the yields low. And the quality will grow into the future. No oak in these wines except foudres, some of them really old”.
A few years back, Jean-Fredéric Hugel (of another leading Alsace family) told me that, due to global warming, the quality of Alsace Pinot Noir is “incomparable to that of 20 years previously”. Jean Trimbach acknowledged climate change but was more inclined to credit the improvement in the Pinot to the growing expertise of the winemakers over those decades.
He did say though that “climate is the first problem”. “In 2003, we knew nothing, now we know.” But he was encouraged by how the land has reacted: “Vineyards handle the heat better than us!”
The tasting started with the crystal clear Pinot Gris Reserve 2018. Jean was at pains to emphasise that this is a French grape, distinct from Pinot Grigio! We soon confirmed that its generous character goes wonderfully with the pleasures of the table, thanks to a selection of very tasty bites from the White House Kitchen.
Then we were onto “a treasure of the castle on the hill”. The Schlossberg Grand Cru Riesling, dry, delicate, and chiseled, comes from a granitic terroir, all the other grapes at the tasting grow on a limestone base. Great to have a glass of this in hand as it has a very limited production.
Jean, who has been in this role since 1985, is always quick to point to the advantages that Alsace has, particularly when it comes to Burgundy. “We have more Grand Cru wines than Burgundy because they have no granite, no volcanic, no slate.. We have them all!” That big smile followed!
They export all over the world but France is a most important market and the home country gets a bigger allocation of their Grand Cru wines. “There are some thirty 3-star Michelin restaurants in France, we are in 27 of them and are talking to the other three!” And the person doing that hard talking is none other than Jean’s daughter Pauline who heads up the sales team in France.
Now we were on to another treasure, the prestigious signature of the house (first seen in 1967), Cuvée Frédéric Emile, a dry and powerful Riesling, an iconic wine and Jean’s favourite. Really amazing and a privilege to taste.
Just one red in the tasting and that was the Pinot Noir Réserve 2020. “Easy drinking,” declared Jean, “almost a glu-glu wine.” He had earlier used glu-glu to describe the Pinot Gris. Charcuterie, smoked meats, poultry, certain cheeses are among the Pinot Noir pairings but Jean, pointing to its smoke aromas, said it is also a terrific match for smoked salmon and underlined that by saying “We sell a lot of it in Japan”.
There was of course something sweet to finish on: Gewurztraminer Vendanges Tardives (which is only produced in great years). Vendanges Tardives means late harvest and the very ripe grapes are usually (nowadays) picked in mid-October, well before the danger of frost which doesn't hit the Alsace until December. We enjoyed its natural sweetness. Jean’s verdict: “..not super sweet but sweet enough.”
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| Not super sweet but sweet enough |
The producers recommend it as an aperitif or with foie gras, dishes in rich sauces, veal, and poultry with cream and mushrooms. It can also be fully appreciated with spicy cuisine such as Chinese cuisine, lacquered duck for example, powerful cheeses, and fresh and fruity desserts.
And a few minutes later Jean, who had flown in early that morning for the Kinsale lunch, left the room and, with Bibendum’s Mark Redmond at the wheel, was driven off to the Cashel Palace for a sold-out wine dinner a few hours later.
Busy man!
Shelbourne
Cork City’s most delicious week returns for a feast of fun next month!
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| Activity Days Food Trail |
Cork on a Fork Festival features plenty to see, do and devour in its 5-day programme with more than 100 tasty events and experiences to saviour throughout Cork City.
The 1-month countdown is on as Cork City prepares for 5 days of feasting and fun this August 16th-20th. Cork on a Fork Fest will see the city transformed into one big food festival for the week.
The flavour-packed festival programme includes more than 100 food events, including tasting trails throughout the city, cooking demos, masterclasses, street events, bite size talks, symposiums, unique dining experiences and specials to appeal to all tastes, interests and ages.
Established by Cork City Council in 2022 as a celebration of dining and nightlife in the city and the world-class produce found in the wider Cork region, this year’s festival has doubled in scale with many new events added to the lineup.
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| The River Club |
New events announced include:
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| Cork Harbour Tours |
Not only that but there will be special offers and early birds at venues throughout the city. For example, you can enjoy a dozen Ballycotton oysters served with 2 glasses of Charles Heidsieck Brut Réserve NV Champagne for just €40 at The River Club in the River Lee. The Glass Curtain has an early bird filled with Cork produce for just €38 - bookings have only just gone live and are sure to sell out quickly. Cocktail lovers can indulge in a carefully crafted botanical cocktail and a sharing board featuring local produce for €50 at Bloom in Hayfield Manor, or enjoy a one-off Cork brunch at The Dean.
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| Real Cork at Metropole |
Also not to be missed is the opening symposium on Feeding Cork the Sustainable and Healthy Way with Cork Food Policy; Zero-Waste Chef Conor Spacey’s ‘Wasted’ book launch and tasting dinner; Black Gold – Cork’s Blood Pudding Culture - a talk and Tasting with Kate from Flavour.ie at Farmgate; demos and events at Rebel City Distilleries; a Corkchella festival picnic in the stunning gardens of Gabriel House St Lukes, and The Montenotte’s exclusive Summer Champagne Afternoon Picnic in its Victorian sunken garden … the list goes on.
The streets will also come alive with jazz and opera music while you dine, and numerous street events will take place, and community gardens around the city will host special events over the week - including a Bees Bohemian Picnic and Soundbath at St Lukes Community Garden on 19th August.
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| Imperial Hotel |
This year’s festival programme also caters to families with ticketed and free events including a bread and butter making demo at Cork Butter Museum, pizza making workshops, sensory cooking classes with the Cool Food School at St Peters for various ages, a healthy eating puppet show and pop-up play streets at markets with Let’s Play Cork.
Cork on a Fork Fest is putting a key focus on sustainability, and promoting local food and talent, and it features a range of talks and events focused on sustainability. There will even be a library barrel cookbook exchange.
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| Hysterical Hysteries |
Commenting, Fearghal Reidy, Director of Services, Strategic Planning & Development at Cork City Council said, “Cork on a Fork Fest is a five-day celebration of authentic food experiences in Cork City and the rich produce of our region. We are mindful of the importance of sustainability and reducing food waste, which you will see within the programme content. Furthermore, we wanted the festival to be accessible to all so it's a real melting pot of ticketed and free events, adult and family friendly things to do, daytime and nighttime events.”
Cork city is packed with talented chefs, great places to eat, Michelin rated restaurants, fun pubs, a vibrant outdoor dining scene, and of course the famous English Market. It has a treasure trove of unique dining spaces from historic buildings to rooftop gardens, waterfront venues, converted churches, old forts and jails. It’s also a compact city that’s easy to get around and the Cork region boasts a significant number of Ireland’s artisan producers, so you see why it’s hailed as Ireland’s food capital.
Whether you want to taste your way through the city on a food trail, take part in unique culinary experiences at a pop-up event, learn a new skill at a talk or workshop, enjoy live entertainment at a street event, or feast on the finest local food, there will be plenty to see, do and devour. With some events close to capacity or already sold out, and with just one month left, it’s time to make a booking to avoid disappointment.
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| Electric, South Mall |
Cork on a Fork Festival is a Cork City Council Festival, supported by local hospitality businesses, Fáilte Ireland, Ireland’s Ancient East, Pure Cork, Cork Business Association, Cork Airport, Atlantic Clinical Trials.
The full programme can be found on www.corkonaforkfest.ie or follow @corkonaforkfest for live updates.
Black Beak “Juniper Tempest” Irish Gin 42% ABV
Tempest Flies Off The Flavour Dial
Black Beak “Juniper Tempest” Irish Gin is the latest version of this gin from the self-titled Flavour Mavericks of Blacks Distillery in Kinsale. And what a mouthful of complex and flavoursome spirit!
A superb contribution from the Juniper, of course, in a sextet of botanicals that also features Pink Grapefruit peel (fresh, not dried), Orange peel, Cardamon pods, Angelica root and Heather flower.
Juniper is quite forward here with its fresh and robust coniferous aroma (think Christmas tree, the real one!). More freshness is added to the mix by the Grapefruit peel, more citrus from the Orange (no lemon peel in this gin), spice from the Cardamon, light herbal and floral notes thanks to the Heather flowers and a warming earthy contribution from the Angelica root. Well done to the Mavericks for getting a delicious supple balance in this bottle.
Just like hops in good beer, juniper is an essential element in gin. Like hops, it can be overdone. Blacks have been quite bold here yet, but thanks to their shrewd use of the other botanicals, this Juniper Tempest has a beautiful balance.
Quite a bright and refreshing gin from the Flavour Mavericks and one of the best I’ve tasted over recent years. This rebrand has been in the works for the past few months. I’d be happy to see the improved Tempest hang around for a long while.
The overall deep flavour of the gin plus the tartness of the Pink Grapefruit would make Tempest an influential element in classic cocktails such as Negroni and Martini and equally in the traditional Gin and Tonic. It also has potential as a sipping gin but if drinking it neat is a step too far, why not try it on the rocks or perhaps use less tonic than the usual three to one. Up to you!
By the way, Juniper berries are used in a wide variety of culinary dishes and are forever linked with gin, being always the primary flavouring. But did you know that Juniper gave the spirit its name? Gin it seems is an adaptation of jenever (the Dutch name for juniper), and or the old English word genever
Blacks will launch the Juniper Tempest at AYE (9 Anglesea Street. Cork) on Friday 28th July (5.00 pm - 7.00 pm.
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Appetising Dishes With International Flavours.
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| Butter Chicken Curry |
And if you need that beer, here’s another sign that needs reading: “If you want our booze, wear shirt and shoes”. And on the same notice board, you’ll see that your dog is welcome but must be kept on a lead. So cool, casual, coastal and canine-friendly as well.
And the food? How about a drink first? No bother, there is a full bar here. I'm always a fan of places that support local businesses, and it's clear that The Lodge at Myrtleville does that. Blacks of Kinsale are among the suppliers to benefit. Their popular beers (I began with a glass of their excellent ale) and whiskey and gin are available here. And some delicious wines too including the smashing Grande Escolha Vinho Verde from Portugal (by the glass and by the bottle).
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| Kreatopita |
No shortage of familiar items on the menu, including burgers and pizzas, chicken wings, and curries. But before grumpily declaring “the same old suspects”, look closer. Those chicken wings come with a Korean sauce, the starters offer a Greek dish (with an amazing relish), and the burgers include one with Mexican Spiced Shredded Pork. Not just standard fare here as there are some unique flavours on the menu and these are just a few examples.
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| Gochujang BBQ Wings |
We got a few tips from the servers - they are all friendly and keen to help here - and made our choices. I’m keen on that Greek one from the Small Plates list, described as Kreatopita, a Greek Style Dish, (Filo Pastry Stuffed with Pulled Beef & Feta) and served with that outstanding Tomato & Basil Relish, plus a small tasty salad.
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| Looking at our venue from the beach road. The Lodge has terrific views across the Cork harbour mouth and out to the sea. |
A big thumbs up for that and also for our other small plate (not that small by the way!), the Gochujang BBQ Wings (chicken wings glazed with Korean BBQ Sauce, Sesame and Scallions). That Gochujang sauce may well be familiar to customers of the Marina Market.
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| Goan Prawn Curry |
The focus then switched to the Indian sub-continent as our mains arrived. Mine was the Goan Prawn Curry (a delicately spiced Prawn curry with a blend of coconut milk, curry leaves and a hint of tamarind). The coastal southwest Indian state is famous for its curries and this was superb, delicious and filling.
CL did well here too. Her pick was the Butter Chicken Curry (Chicken Tikka simmered in a rich creamy, buttery and aromatic tomato curry), originally from Northern India. Skinny Fries (top-notch) along with steamed rice and Paratha Indian Bread completed the mains.
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| Butter Chicken Curry and Rice |
We were pretty full at that stage and gave the desserts a skip on this occasion. The Lodge can take 70 patrons inside and as many (if not more outside). Consider reserving a table if you have decided to dine indoors.
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| Didn't get to try their Burrata dish. Next time! Pic by the Lodge. |
Any of you checking out the Inst page of The Lodge will have noted tempting pics of Argentinian Braised Lamb Shoulder and Slow Cooked Beef Cheeks and so on. None of these are on the menu at the moment but watch this space. Plans are also afoot to expand the kitchen and enlarge the menu. And also watch out for a Wine Evening or two in the autumn/winter period.
Still lots of long summer days ahead, so do go for a walk on the beach before or after an informal and lovely meal at The Lodge.
