Music and Food and Good Humour Abound as Culture Night takes over in the city.

 Music and Food and Good Humour abound 

as Culture Night takes over in the City.

L'Atitude Beverley and Simone in the open-air kitchen. Their burger,
from the best of local ingredients, was amazing, out of this world! 

The Goldie Angel, in the evening, (from the walls of Elizabeth Fort)

Spic and span modern buildings, the northside in the distance,
from a viewpoint on the walls of the 17th-century fort.

Shandon, with its Goldie Fish, and the tower of the North Cathedral (left)

Ukranians (part of a large choir) sing Danny Boy (and much more) at City Hall.

Mayfield Men's Shed Choir at Cork City Library, Grand Parade.

Mayfield men in full voice!

Lots going on in the English Market with quite a few traders pulling out all the stops, food and entertainment in all the aisles. Found it hard though to get past the Roughty Foodie stall where a varied menu and singer Amanda Neary proved a major draw. While Margo Ann welcomed the visitors out front, Gerry stayed cool, calm and collected in the background.

Heading home after a superb evening in the city.

Scents of the garrigue, sultry heat of a Languedoc summer, make this Fitou a very good one indeed. “Oui, oui! Or should that be “way, way”!

Scents of the garrigue, sultry heat of a Languedoc summer, help make this Fitou a very good one indeed.

“Oui, oui! Or should that be “way, way”!

Cascatel Prieur De Berre Fitou (AOP) 2020, 14% ABV, €16.00 Bubble Brothers.

Fitou is a village close to the Mediterranean coast in southern France's Languedoc-Roussillon wine region. The village name has been given to the red wine appellation.

Carignan and Grenache are the main grapes in Fitou and the duo must account for 60% of any blend.  Syrah (as is the case here) and Mourvedgre may make up to a maximum of 20%. The blend here is Carignan 50%, Grenache Noir 35% and Syrah 15%.

The colour is a dark ruby. There are hot toasty scents of the garrigue, quite intense, red fruits, and some spice too.  Much of that makes it through to the palate which is fresh, full and generous. The finish is elegant, more so than you'd expect.

The producers are thrilled with it. “A modern wine of harmony and perfect balance. This ready-to-drink cuvée will continue to improve for a few years in the cellar.”

Importers Bubble Brothers put it well: ”The sultry heat of a Languedoc summer concentrated into a smooth, beguiling red…. Not quite a holiday in a bottle, but definitely a mini-break!”

Billy Forrester, founder of the Cork company, commented (via Instagram): "We’re very happy to work with @cascastel_vignerons_artisans for just that reason—a flavour of the Languedoc whatever the dish.

Isn’t the decanter great? If you’d said it was a classic from the Wine Geese era I’d nearly have believed you. Bravo @newbridgesilverware." 

Highly Recommended.  And well priced too, just like the decanter!

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Check my growing list of top wines for 2023

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Check out my Good Value Wine List here

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The duck decanter in the top pic was bought during a recent visit to Newbridge Silverware. Be sure and try the restaurant while you are there and also the Museum of Style Icons. More details of my visit here.

Established on April 28, 1948, the Fitou appellation is the oldest and most renowned in Languedoc. The vineyard is made up of a multitude of small plots reclaimed from the scrubland (garrigue). A hot, dry and windy climate allows perfect ripening of the berries and provides excellent sanitary conditions.

“The word 'garrigue' refers to the heady scent of the mix of herbs and shrubs found everywhere in the arid, wild scrublands of the Languedoc. …In our part of Southern France, the garrigue is mostly made up of wild herbs like lavender, thyme, sage and rosemary and the aromas scent the air, especially during the summer months. So can garrigue impart a taste into the red wines, and, if so, how?”

The quote is from the vineyard blog (by Neasa) of Laurent Miquel. More on the garrigue by Neasa here. 

You just cannot miss the garrigue around here: you see it, you smell it, you hear it. I once spent a holiday near Narbonne, quite close to Fitou and, believe or not, our gite owner was a Madame Garrigue.

What you’ll also notice here is the local accent of the people of the Languedoc. You’ll wait in vain for someone to say “oui, oui” but you’ll know everything is okay when you hear a hearty “way, way”!

John Power and his delicious spirits of lovely Beara. Gin and Whiskey in the catch. And his amazing tour!

John Power and his delicious spirits of the lovely Beara penisula. 

Gin and Whiskey in the catch. 

And his amazing tour!

Enjoying Gallagher's event with John and Valerie Power (on the left)

If you want to talk to John Power about his favourite whiskey then just mention Beara Black Cask Blend Whiskey.

John selected the casks at the Great Northern Distillery. ”Our Black Cask Blend Whiskey is finished in Beara with the infusion of clear spring waters from the Caha Mountains that divide the peninsula and separate Cork and Kerry, before being carefully bottled.

Spirits of Beara

Beara Irish Whiskey is a unique blend of single malt and extra char cask-finished single-grain Irish Whiskeys. Hearty pot still notes with some spice and a hint of melon & ginger. Full-bodied with soft delicate sherry undertones, and toasted wood, perfectly balanced with fruit, spice and some chocolate notes.

It can best be enjoyed neat, with ice or with just a splash of water to open up the rich malt and toasted oak flavours.”

He didn't mention cocktails but they were all the go on the day last August that I first met John and his wife Valerie. We were in Gallagher’s Gastro Pub in Cork’s MacCurtain Street for an event that was part of the highly successful Cork on Fork Food Festival.

The Beara-Ly Standing cocktail (above), made with Beara Black Cask Whiskey, lemon, red berry sherbet, egg white, crushed almond, and meringue, was the perfect sweet ending to a lovely afternoon at the annual Cork on a Fork Festival. It was paired with a Lemon Gin infused polenta, mascarpone honey glaze roasted almonds, and mixed berries, creating a truly decadent and delicious experience.

More recently, I asked John if there was something unique about his spirits? 

“In our gins, we use Sugar kelp seaweed from our shores, Fuchsia buds from the hedgerows of Beara and Atlantic Salt water from the Beara Atlantic coastal waters. Our whiskeys are finished at our Distillery where they are cut using spring water from The Caha Mountains.”

US visitors enjoying the loft experience

Black Cask is John's favourite whiskey and his favourite gin is Beara Ocean Gin Original. And that gin featured in another cocktail at the Gallagher’s event. Unusual Abundance was the name: Beara Ocean Gin, sugar kelp, nettle and lime cordial, and honey.

Gallagher’s came up trumps when they matched this with a really amazing and well-named Salmon Sensation, a delicious combo of Lemon & Lime Beara Gin Cured Salmon, poached cherry tomatoes, sesame seeds, garlic basil, apple celeriac remoulade, samphire and nori seaweed foam. Every bit on the plate played a role; the salmon itself was memorable and those tomatoes were something else. 

John, as can guess, just loves his home place. “We are inspired by our place, the beautiful Beara Peninsula and we want to portray our area in our spirits. We are Origin Green approved and make every effort to recycle our packaging etc.”

Power and his team really enjoy bringing their spirits to you but now people are coming to Beara to enjoy them in their "native" environment. Tours of the Fisherman’s Loft are turning out to be quite an attraction for visitors from near and far.

The welcome from John is a hearty one!

Fisherman’s Loft? You may well ask. Like many a man from the Beara Peninsula, John has been a fisherman himself but there is a disappointment in his voice when he confesses that some time back, he saw little future in the industry and so, in 2017, set out on the spirits trail.

As part of the visitor attraction, he hit on the idea of a small museum where he has gathered many items associated with the local fishing industry and has presented them in an unfussy way in the loft. So add those artefacts, the whiskey and John’s good humour and wit and you are on the way to a very enjoyable evening indeed.

Just one stop on the beautiful Ring of Beara

Here’s an invite from John: Join us for a tour of our quaint distillery and tasting experience in our Fisherman's Loft. As you taste our award-winning gin and whiskey, complimented by Lorge's luxurious chocolate, let us transport you to a world where tradition, passion and maritime allure converge in every sip.

As you enter our tasting room, you'll be greeted by a captivating ambience, adorned with rustic maritime artifacts that tell the tales of this coastal region. The weathered wood, fishing nets and nautical curiosities create an atmosphere that takes you to a bygone era, where the sea and the land intertwine in harmony.

Currently, tours are available on Friday evenings. The tour is wheelchair accessible and given in English. More details(and bookings) here.

Previous Brewery / Distillery / Meadery posts:

Ballykilcavan The Taste of Laois in your glass.

9 White Deer At Home In Ballyvourney. And On The World Wide Web

Whitefield's Local Connections.

Mescan

Wicklow Wolf ranges far and wide

Kinsale Mead

Beara Distillery

Any craft drinks or food producer out there interested in a post like this, feel free to get in touch!

An Evening of Moët & Chandon Champagnes Perfectly Paired with Dishes from Rare at Blue Haven in Kinsale

 An Evening of Moët & Chandon Champagnes Perfectly Paired with Dishes from Rare at Blue Haven in Kinsale 

Meeran Manzoor of Rare at Blue Haven restaurant in Kinsale and sommelier Julie Dupouy will host a very special evening of exquisitely paired food to the champagnes of Moët & Chandon. 

On Friday, 13th of October guests of Rare Restaurant in Kinsale will experience an exclusive night of a seasonal five-course tasting menu prepared by Meeran Manzoor and his kitchen team, plus learn about the intricacies of champagne and how each of the five Moët & Chandon champagnes were chosen to pair with each dish. 

Julie Dupouy is one of the world's best sommeliers having previously worked with two-Michelin-starred Restaurant Patrick Guilbaud and Chapter One. Julie has been awarded the Best Sommelier in Ireland no less than four times and was a bronze medalist at the ASI World Sommelier Championship, where she represented Ireland and the Irish Guild of Sommeliers.

Julie said, “I am thrilled to co-host a champagne dinner at Rare Restaurant in Kinsale this Autumn. Guests will have the opportunity to enjoy five different champagnes from the House of Moët & Chandon paired with a menu specially curated for this occasion to complement each champagne. I am looking forward to sharing some stories and sharing my passion for champagne with all attendees”. 

Executive Head Chef, Meeran Manzoor,  has selected local, seasonal ingredients to complement Moët & Chandon’s unique champagne style which is distinguished by its bright fruitiness, seductive palate, and elegant maturity. 

Meeran says “ The flavour profiles of each dish are unique and inspired by rural cuisines of Tamil Nadu which are very original to its roots but cooked in modern gastronomic techniques using hyper-local ingredients. It’s going to be an exciting event.”

The price per person for the 5-course tasting menu and champagne pairings is €165.  The evening has a very limited capacity and guests are advised to book early. For bookings email bookings@bluehavenkinsale.com 

Keep up to date with the latest news by following Rare Kinsale on social at @rarekinsale

press release

CorkBillyBeers #45. Craft with ales, pils & stout from Rye River, Ballykilcavan, Yellowbelly and Bavik

CorkBillyBeers #45

Craft with ales, pils & stout from Rye River, Ballykilcavan, Yellowbelly and Bavik.

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Rye River Nocturne Export Stout, 6.0% ABV, 500 ml bottle Pettitt’s SV Athy

In the dark of the night.. a nocturne worthy of an encore.

Rye River's Nocturne Export Stout is a midnight-hued duet of espresso and dark chocolate, with a hint of smoke that lingers like a tremble on the nose. The flavours are equally intense, with rich intense roast caramel gently blanketing the palate and extending into a lengthy finish. This is a stout that demands to be savoured, and it's sure to leave you wanting more.

This is one nocturne worthy of an encore. Highly Recommended.

Geek Bits

Malts - Carafa Special 2, Chocolate Malt, Munich 2 Malt, Pale Malt, Special W, Smoke Malt. 

Hops - Columbus

They say:  We love beer, so when we started out it was our plan to make great tasting beer that people loved. We've grown a lot since then, taking on more brewers and beer lovers, experimenting, tasting, talking, trying, failing, trying again, and succeeding.

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Ballykilcavan Millhouse Session IPA, 3.5% ABV, 440 ml can Pettitt’s SV Athy

Ballykilcavan promotes this as a light, refreshing session ale - “our favourite barbeque beer! Low in alcohol, but double dry hopped for maximum flavour.”

Colour is a light orange, very hazy indeed with a small-bubbled white head. Aroma is a forward citrus. It is double hopped so the hoppy influence has the edge on the palate, light and crisp with refreshing citrus and a piney backbone.

Ingredients are Water, Malted Barley, Wheat, Oats, Hops, and Yeast. The Barley and Water are sourced from their own farm where the family has been since 1639. The hops used, all from the USA, are Citra, Amarillo and Mosaic. The brewery says that the organic oats from the neighbouring farm, The Merry Mill, contribute to the “lovely balance”.

It is available in cans and kegs with an IBU of 48. Highly Recommended.

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Yellowbelly Citra Pale Ale (APA), 4.8% ABV, 440 ml can Bradleys

I hadn’t come across a Yellowbelly beer in a long while until I recently picked this up in Bradley’s of Cork. They had a few cans of this popular pale ale in stock but that was it as regards Yellowbelly and it is also the only beer on the brewer’s website shop.

It has been “dry hopped to the gills with Citra” and it shows immediately both in the aromas and on the palate. The other hop used is Huell Melon and the malts are Pilsner, Munich, Wheat.

Brewed with the finest German and Belgian malts, fermented with a super clean American ale yeast, the resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and clean finish.

Hazy yellow is the colour here, and a white head (size and length depending on how you pour, probably best if on draught). The mix of ingredients here is really well-judged resulting in a really well-balanced beer where the Citra hop takes centre stage.

Not too surprised that this American Pale Ale from the southeast is still around. They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland  in the 2019 Beoir Awards

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Bavik Super Pils, 5.2%, 330 ml can Bradleys

Highlighting its World Beer Awards Belgium Gold at the top of the label, Bavik continues in like vein: “..only one Pilsner remains uncompromised, brewed for quality and consistency. No adjustments. Never pasteurized. Slowly Brewed. Cold Maturation. Crystal clear. It’s Bavic Super Pils or nothing!”

Looks good though in the glass, a bright light gold  (it has been filtered until clear) with a soft white head. The aromas are hoppy, modestly so, nothing overpowering. Once it hits the palate, you feel the softness and appreciate the crisp character. Full-bodied for sure and deeply refreshing as the delicate and refreshing taste of hop bitters embellishes the beer at the finalé.

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This little red can, a retro style of theirs, certainly delivers. One for your shortlist.

They say: “Bavik Super Pils obtains its unique taste and aroma from its exceptional brewing process. Our pilsner has not been diluted, we only use aroma hops, guarantee a long and cold maturation process, and pasteurization is out of the question. Those four elements result in this unique pilsner. Never compromise on taste! Moreover, we brew Bavik Super Pils in perfectly hygienic conditions, so pasteurisation is not an option. This way Bavik Super Pils keeps its unique light hoppy taste. Win win!”

Unsurprisingly, this pils continues to scoop awards. Brewers De Brabandere have stuck to its traditional recipe for five generations and, as always, time and quality prove the most important factors in producing a good beer.