A soft and generous wine. Tezza, Corte Majoli Valpolicella Ripasso (DOC) Superiore.

 Tezza, Corte Majoli Valpolicella Ripasso (DOC) Superiore 2021, 14% ABV

€21.00 Bubble Brothers

Warm and engaging from the very first sniff, this bright ruby Valpolicella with its cherry aromas invites you on. Cherry again and blackberry on the palate, ripe and fresh with a streak of spice. The lingering finish is dry, savoury and very satisfying indeed.

A soft and generous wine, it is aged for twelve months in oak and six in bottle prior to release, and it goes down a treat with pizza, casseroles and strong cheeses. Other suggestions include slow-braised beef short ribs and duck. Serve at 16 degrees. Very Highly Recommended.

The fruit is grown organically in Valpantena (near Verona). Maceration is in steel vats at 25°C and refermentation is on Amarone marc. Eighteen months of aging follows in their own local winery.

As it is a Valpolicella, the usual “suspects” (Corvina mostly and Rondinella) are involved in the blend. Not quite your usual Valpolicella though as this is Ripasso. 

Ripasso is an Italian term meaning 're-passed', for the technique of adding extra body, flavour and alcohol to Valpolicella by refermenting the young wine on the skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring. It is a very popular style. For a step by step guide to Ripasso click here 

• This post is part of a series on Italian wines made from native grapes and produced by usually small or medium-sized organic wineries. Taking some “guidance” here from the recently published VINO. Mightn’t always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly
• See the expanding list of #OrganicItaly wines here

Taste of the Week. O'Flynn's Gourmet Blackwater Sausage

Taste of the Week

O'Flynn's Gourmet Blackwater Sausage.

O'Flynn's Gourmet Sausages created The Blackwater with renowned Irish chef Paul Flynn. This delicious pork sausage is made using a blend of grated apple and their own black pudding and is our Taste of the Week. Add the tomato sauce by Tipperary's 3 Men in a Trailer to enhance the full-flavoured taste of the Irish countryside.

On the Craft Trail with Whiplash, Wicklow Wolf and West Cork

On the Craft Trail with Whiplash, Wicklow Wolf and West Cork

Whiplash Slide Pale Ale, 5.0% ABV, 440 ml can Bradleys

This Whiplash Pale Ale has a hazy Light gold colour and a soft white head. There’s an immediate and lasting hit of dankness from the aromatics. On the palate, the big hitters are pineapple from the Strata and passionfruit via the Galaxy. 

Another smooth customer from the busy Dublin brewer with a very satisfactory slightly bitter finish. “This banger settles as an all-nighter!,” they proclaim and I wouldn’t disagree. Very Highly Recommended.

Geek Bits

Malts:Pilsner Malt, Oat Malt, Wheat Malt

Hops - Strata, Galaxy,

EBC: 8

IBU: 18

ABV: 5%

Art by Shane O'Driscoll

Whiplash  Co-founders Alan and Alex met while working together at an Irish brewery. Alex, a homebrewer with a few steps into professional brewing through various previous projects, and Alan, an operations manager with a few long stints at large breweries behind them. At the brewery, work was moving at a breakneck pace, and Alex and Alan wanted to take it a bit easier with specials and one-off beers. To do this, they founded Whiplash as their own company and released a few beers in the first year (2016) to a great reception.

Wicklow Wolf Sugarloaf Juicy IPA, 4.3% ABV, 440 ml can Bradleys

A Taste of the Tropics from the Garden County

The Wicklow Wolf Sugarloaf Juicy IPA is an explosion of tropical flavour that will leave your taste buds craving more. This hazy golden ale bursts with a citrusy aroma, thanks to the quartet of Idaho 7, Chinook, Sabro, and Citra hops.

The tropical notes are front and centre, creating a refreshing and juicy experience. The malt base provides a subtle sweetness that balances the hops beautifully, resulting in a well-rounded and enjoyable beer.

With its lower ABV of 4.3%, Sugarloaf is the perfect session IPA, allowing you to linger a while with friends. Another well-made beer from the Wicklow aces and definitely one for your shortlist. Highly Recommended.

Geek Bits:

• Hops: Idaho 7, Chinook, Sabro, Citra
• Malts: Pale, Wheat Malt, Oats, Cara Ruby
• ABV: 4.3%

West Cork Cape Clear Lavender Ale, 4.5% ABV, 500 ml bottle, Bradleys

Scottish Ale with Lavender is the unusual style here. It looks much like a Red Ale and comes with the sweet scent of malt. The Lavender was not prominent in the aromas but came into its own on the palate, particularly towards the swallow (not that I’ve ever swallowed the plant!). 

It is pretty refreshing but its main role may be at the table. The crew in West Cork Brewing say it is “a new take on a traditional Wee Heavy” and advises pairing with pulled pork and “smoked goods”. At the same time, a Scottish source suggests Roasted items like root veggies, chicken or turkey and Cheese Cake desserts. Well worth a try especially if you’re a lavender fan.

The lavender itself comes from Cape Clear Lavender. By the way, West Cork use their own spring water. All their beers are unfiltered, unpasteurised and vegan friendly as only whirlfloc (carrageen moss tablets) is used to aid in clarification.

Lavender has quite a few uses including lavender soaps, candles, and body sprays and its aromas may help you drift off to sleep.  In fact it has taken off as a mini-industry in the area and, aside from the beer, is also used in a gin at the local Cape Clear Distillery.

Delicious Delights at Garryvoe Hotel. A Beacon of Culinary Excellence

Gastronomic Delights at Garryvoe Hotel

A Beacon of Culinary Excellence

The Lighthouse Bistro at Garryvoe Hotel is a shining example of culinary brilliance, presenting a delightful array of dishes celebrating the finest local Irish flavours. From beloved classics to creative innovations, there’s a dish to please every taste, as we experienced during our recent lunch visit. Prior to dining, we enjoyed a lovely stroll along the sun-kissed beach, one of many outdoor options available in the vicinity.

A Feast for the Senses

The Lighthouse Bistro is the perfect destination for those searching for a relaxed yet quality lunch. Begin with their renowned Dublin Bay Prawn Cocktail, featuring a generous portion of tender prawns enveloped in a rich Marie Rose sauce. Alternatively, savour the Crostini topped with Ardsallagh Goats Cheese, a delightful medley of flavours and textures. We again indulged in this dish during our recent visits and were thoroughly impressed.

1 - "Crostini, with Ardsallagh Goats Cheese and Spicy Ballymaloe Relish and Squashed Cannellini Beans with Garlic and tomatoes" (€11.00).   Top marks for this high quality combo, especially the renowned local cheese, the famous relish and the beans.

2 - "Our Famous Dublin Bay Prawn Cocktail, Crisp Gem Lettuce, Sauce Marie Rose® & Our Homemade Brown Bread”. (€19.50). Not your usual stuffed glass full of large rubbery prawns but a free-form and generous serving in a bowl. The prawns were absolutely gorgeous, enhanced by the salad and the sauce and two slices of their excellent brown bread.

Don’t overlook the well-priced daily specials, which include the delectable Chef's Roast (beef) and the Daily Catch (Salmon) and all the trimmings. The Golden Fried Haddock is another favourite, served with creamy potato purée and seasonal vegetables, all these dishes at a reasonable price of 16 euros.

Tempting Desserts!

For dessert lovers, the menu is sure to entice. We couldn’t leave without treating ourselves. The Squidgy Chocolate Log is a legendary indulgence, while the Warm Oat and Apple Crumble is a comforting classic—these were our two choices.

The Squidgy Chocolate Log comes filled with chocolate and cream, accompanied by fresh berry compote. It is as delightful as it sounds—like a taste of Christmas in August! CL opted for the Crumble with Vanilla Ice Cream and gave it a big thumbs up, declaring it one of the best (I managed to snag a bite and agree). The portion sizes here are generous, which is a hallmark of this charming hotel right on the Atlantic Coast.

A Focus on Local Ingredients

The Garryvoe Hotel is dedicated to sourcing from local producers, as evidenced by the quality of their ingredients. The menu showcases a wealth of fresh, locally sourced produce from suppliers such as Ballycotton Seafoods, Ardsallagh Goats Cheese, East Ferry for chicken, Keelings for fruits and vegetables, Liam O'Brien for dairy, O'Farrells for lamb, O'Connor & Sons for pork, Shellfish Ireland for shellfish, and O’Crualaoi Butchers.

A Warm Welcome Awaits

The Lighthouse Bistro is more than just a dining spot; it’s a welcoming space where you can unwind and enjoy a delicious meal. The attentive staff are always ready to provide exceptional service, ensuring a memorable dining experience. Whether you're a guest at the Garryvoe Hotel or simply exploring the area, be sure to visit the Lighthouse for a culinary journey.

For a Special Treat

If you’re looking to elevate your dining experience, consider a weekend dinner at the exquisite Samphire Restaurant. And if you're fortunate enough to stay here at the Garryvoe and soak in the breathtaking views and walks, your breakfast will be served in the Samphire.

Sticky Toffee - not this time!

Key Highlights:

• Exquisite seafood and classic Irish dishes
• Focus on local, seasonal ingredients
• Friendly and attentive service led by Managing Director Stephen Belton. 
• Bright and comfortable, with wheelchair access 
• Stunning views of the Atlantic Ocean. Take a walk before or after!
• A full bar that features whiskey from the local Midleton Distillery. - try the Black Barrel!

A soft supple red. Château de Caraguilhes Les Jardins a long-time customer favourite at O'Brien's

Château de Caraguilhes Les Jardins Corbières (AOP) 2022, 13.5% ABV

O'Briens RRP €18.95.

A soft and supple red. 

This well-balanced organic Corbieres red,  a long-time customer favourite at O’Brien’s, comes in a dark ruby robe. Cassis immediately jumps to the nose, along with a distinctive ‘garrigue’ herby note (the 135 ha vineyard is surrounded by 500 ha of garigue, providing a rich ecosystem and a unique environment). The wine is light and bright on the palate, with plenty of flavour through the fresh and silky finish.

Serve at between 16 to 18 degrees. Match, it is suggested, with duck breast and Comte Cheese (or why not the local Hegarty’s Templegeal?).

Carignan, Grenache, and Syrah, regular bed-fellows in Languedoc reds, have been blended to make Les Jardins, a soft and supple red.

Étienne Besancenot studied winemaking in Montpellier after which he made a documentary film called "Les Voix du Terroir" to explain the French notion of Terroir. Filming for this documentary took Étienne to wine regions in Australia, New Zealand, Brazil, Argentina, Chile and France. He also worked grape harvests in Alsace, Spain, and France.

In 2007 Étienne arrived in Caraguilhes with owner Pierre Gabison. Their goal was to renovate Château de Caraguilhes’ vineyards and cellar and pursue their dream of turning the property first organic and then biodynamic. Looks like they are well on the way to achieving that. Château de Caraguilhes Blanc, Château de Caraguilhes Solus, and Château de Caraguilhes Prestige, imported here by O’Brien’s, are all worth looking out for!

See our slowly expanding Good Value Wine list here.

Brunch or lunch? On The Pig's Back is perfect at any time!

 Brunch or lunch? On The Pig's Back is perfect!

Croque

Ar muin na muice

Last Tuesday, I was ar muin na muice! If you’re Irish, you’ve probably guessed it, maybe even remembered it from your schooldays. Ar muin na muice translates literally to on the pig’s back and that is usually taken to mean the rider is doing very well indeed. And as it happens, On The Pig’s Back, in both the English Market and at the Douglas restaurant cum shop, is indeed doing very well.

Top of the Croque

We were in Douglas for

A must-try for hop lovers. Lough Gill Rising Wind CGX IPA, Beer of the Week

Beer of the Week

Lough Gill Rising Wind CGX IPA, 6.2% ABV, 440 ml can, Bradleys

a must-try for hop lovers

There’s a new vista recently on the horizon and gaining the attention of craft beer producers. Lough Gill was among the first to use the Vista CGX hops with  Rascal Brewing also using it in their excellent Empire Haze. 

Both the Lough Gill and the

SECRETS FROM THE CALOR GAS CHEF’S THEATRE- DERRY CLARKE, EXECUTIVE HEAD CHEF AT THE CLUB AT GOFF’S

 PRESS RELEASE

SECRETS FROM THE CALOR GAS CHEF’S THEATRE
DERRY CLARKE, EXECUTIVE HEAD CHEF AT THE CLUB AT GOFF’S

 

With the countdown to the Taste of Kildare Festival of Food & Drink well underway we caught up with Derry Clarke, one of the well-known chefs who will share his chef’s secrets in the Calor Gas Chef’s Theatre at this year’s event.

 

Derry is one of 12 exciting chefs who will cook a

Taste of the Week. Gubbeen Farmhouse Cheese

Taste of the Week. 

Gubbeen Farmhouse Cheese (with dates)

Taste of the Week (not for the first time) is the iconic Gubbeen Cheese from West Cork.
The cheese is even better when paired with these fresh and delicious Yogi Yousef dates.
Both were purchased in the local Dunnes Stores.

Good times and great beers in Baltimore. Meet Cape Haze. Beer of the Week.

Beer of the Week

West Cork Cape Haze West Coast IPA, 4.7% ABV, 500 ml bottle, Bradleys

Good times and great beers in Baltimore.

Love the golden colour of this West Coast IPA and its bubbly white head above the haze. From Ireland’s most southerly brewery, it is refreshing and fruity with hints of orange and pine. It is unfiltered, is vegan-friendly, and Very Highly Recommended as are all of our

Frizzante and biodynamic. A bottle full of fun. Maule's Garg’N’Go Garganega from Veneto

Garg’N’Go Garganega Frizzante Veneto (IGT) 2022, 11% ABV

RRP: €25.90. Stockists: 64 Wine, Greenman Wines, Bradleys Cork, Le Caveau online

Garg’N’Go. Frizzante and biodynamic. A bottle full of fun

I met Francesco Maule in Dublin some seven years. He was quite proud, and rightly so, of his very young ‘Garg’n’Go, Veneto Frizzante IGT, “the only one with

Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

From Mumbai to Myrtleville, Indian chef makes mega impression in Cork coastal village.

There’s been a distinctly Eastern feel to menus at The Lodge in Myrtleville, so much so that it was nicknamed Curryville. Not just Eastern, hints of

Michelle Darmody Launches Her First Children’s Book. Seed to Supper: The Journey of Your Food from the Ground Up

Michelle Darmody Launches Her First Children’s Book,

Seed to Supper: The Journey of Your Food from the Ground Up

Seed to Supper: The Journey of Your Food from the Ground Up. 

Written by sustainable food education expert Dr Michelle Darmody (above), the book takes young readers through every stage of food’s journey from its start as a seed in the soil to the table via the kitchen and everything – and everywhere in between. Published by boutique publishing house Nine Bean Rows and illustrated by Ruth Graham, it’s available from 29th August, RRP €20.

The 128-page hardback book features bite-size information, DIY activities, interesting anecdotes and fascinating facts to help 9 to 12-year-olds learn, grow, cook and eat their way to a better planet.

Young readers will learn how to grow, buy, and cook food while also learning how what we eat affects the world we live in and how people eat and share food at dinner tables around the globe.

Featured recipes take inspiration from all cultures and help promote connectivity through food, with favourites including a universally loved and easy Magic Tomato Sauce, a Big Pot of Chilli, Rice Paper Rolls, a vibrant Kale, Golden Raisin and Parmesan Salad, and a gorgeous Apple and Blackberry Crumble. Seed to Supper is a fun and engaging read, it’s packed with DIY activities from growing a seedling and building a bug house to being a food miles detective to see how far food has travelled to get on your plate.

Michelle describes Seed to Supper as a true labour of love, saying, “I love food. I love eating it, cooking it, learning about how it grows and seeing where it comes from. I have put this love into writing Seed to Supper. It is the culmination of five years of research for a PhD and many years of experience working in food and education. It’s full of information that will help kids in the garden, in the kitchen, or around a table. It also talks about how food connects people, no matter what part of the world they come from. I hope it will also encourage early conversations about food marketing to children, the environmental impact of food waste and what the future of food could look like.”

Seed to Supper: The Journey of Your Food from the Ground Up by Dr Michelle Darmody is
available from Thursday, 29th August, RRP €20, from all good bookshops and many independent retailers around the country and online at ninebeanrowsbooks.com.

media release