SPANISH STARS

FROM THE SUN HOUSE

From Castilla, Wine Alliance have raided the Casa Solar and once again the boys have come up with the goods. Talking here about a pair of worthy Tempranillos that were tasted recently.

Castilla Casa Solar Tempranillo 2008 VDT, 13.5%, €8.99, 

stockists

Colour is ruby with a black cherry and plum nose plus hints of vanilla. On the palate, it is fresh and fruity, smooth and round. It is well balanced with a good finish. An easy drinking wine, but one with backbone. It has spent 6 months in American oak, is well structured and comes at a terrific price.

VDT denotes table win in Spain but it is not as simple as that. As in other countries, many producers use the less restrictive rules of VDT to produce excellent top of the range wines. Some details here. 

Castilla Casa Solar Tempranillo 2010 VDT, 13%, €7.99, 

 stockists

Had started with the 2008 and had expected the 2010 to be somewhat less of a mouthful. Must admit I was wrong and indeed ended up with a slight preference for the newer unoaked wine.

Colour is once again a dark red but here the nose is more of red berries. On the palate, it is young, juicy and smooth. And a strong hint of sweets as the tannins are low. It is really easy drinking but don't forget it packs a 13 per cent punch.

They recommend it for white meats as well as red and I reckon it would be fabulous, slightly chilled in summer with a bowl of ripe strawberries on the outside table.

AN OLD WORLD WINNER

Dordogne River

MONTRAVEL

From the right bank of the Dordogne comes a French winner, at once a reminder to me that Bergerac Sec can match if not outplay Bordeaux Sec and also that the French can outplay many of their New World rivals in a field where the newcomers are seen to have an edge.

I’m talking here about the Semillon Sauvignon Blanc (SSB) and in particular about one that I bought in the Dordogne last year.

Chateau Laulerie Montravel Sec 2009, SSB, 12%, 

Colour is an inviting clean pale honey with a white fruit nose. In the mouth, the apple, pear and gooseberry make it tingle and tangle. It is dry but also fruity, perhaps closer to medium dry than full on Sec. Unexpectedly quite impressed with this from http://www.vignoblesdubard.com

The Chateau’s own tasting notes: On the nose, this white wine combines gooseberry, exotic fruit and peach. The palate is rich and generous, with a fresh, tasty finish and a fruity after-taste. 

CREAM CAFE

Glanmire’s Cream Cafe is one of the nearest to me, just down the road in the Hazelwood Shopping Centre in Riverstown.

This is run by Ollie O’Neill who, six years ago, gave up his regular job to follow his passion. “We are seasoned now,” he jokes. “But those earlier years were probably the best. It is not getting any easier, especially over the last two years.”


It is a long day at Cream. It opens for breakfast at 8.30am and closes at 6.30pm. The scones there are delicious as I know from experience.


But there is much more at this Coffee and Sandwich Bar as Ollie points out: “We have a great coffee (from Mahers) and lots of home baking. Also bagels, wraps and paninis. Everything is done on-site and we are proud of it.”’


And they also have another reason to be proud and that is because of Cream’s community involvement. “We support local sports clubs and we also provide the venue for the House of Rock, a community based music programme for local teenagers who are, by the way, very good and talented.”

GUBBEEN: NOT LETTING THE GRASS GROW

GUBBEEN: NOT LETTING THE GRASS GROW

Those go-ahead folks at Gubbeen  don't let the grass grow under their feet. You’ll have spotted recently that they are about to launch their Buffalo Mozzarella on the market and you’ll hopefully have seen me raving over the past few months about their ever so tasty venison Burgers.


And now I have another new one for you: Artichoke and Roast Garlic Smokehouse Sausages, another winner if ever there was one. They come in packs of four, are gluten free, have no rusk and contain 82% meat.


On the outside they look like most sausages, though a little longer. But cook them slowly and thoroughly and you have something else entirely. The texture is bite friendly, mouth friendly. The overall taste is brilliant and boosted by a strong hint of spice. I have often used Gubbeen chorizo with a Spanish rice recipe and it looks as if I’ll have a choice in the future.


I’d prefer not to overdo the superlatives here. Just go down to Mahon Point Farmer’s Market next Thursday, or wherever else you get your Gubbeen, and buy a pack. You won't regret it.


The full list of ingredients is: artichoke, roasted garlic, Lombardi pepper salt, parsley, marjoram and raw cane sugar.
Gubbeen Smokehouse, Schull, County Cork. +353 (0)28 27824

“Good Food Ireland Calls on Irish People to Support Irish Food this St Patrick’s Day”

Margaret Jeffares (founder Good Food Ireland) and Publicity and Events Manager, Linda Thomas.

Good Food Ireland is calling on Irish people in the run up to St Patrick’s Day to buy local food and choose restaurants and hotels that are committed to using Irish food ingredients. I think that is something we can all go along with.

"Good Food Ireland is the only all island organisation to identify places to stay, to eat out, to shop or take a cookery course that prioritise Irish food and offer a high quality food experience, therefore supporting Irish farmers, food producers and fishermen.

Speaking at the launch of the campaign, Founder of Good Food Ireland, Margaret Jeffares comments, “We want to highlight to the Irish people and to visitors our approved network of people who are delivering to their customers a superb Irish food experience and who are the real local food heroes of our island. In supporting them you also help secure some 7,000 direct jobs and the livelihoods of many Irish food producers, farmers and fishermen that they buy from”.

"The economic benefit and  new rural enterprise opportunities that Good Food Ireland provides through linking agriculture and food with tourism is now more important than ever. Agriculture is at the heart of our Irish culture and culture seeking is No 1 at the heart of tourists."

 Look out for the Good Food Ireland sign or log onto www.goodfoodireland.ie. In addition to this support local campaign, the All Ireland Marketing Awards 2011 announced that Good Food Ireland has been short-listed as a Finalist for the Outstanding Small Business Award.

SUPER WHITE PORT FROM M & S

• Old Porto and Vila Nova de Gaia across the river Douro, as viewed from the Torre dos Clérigos, in July, 2005.Photo taken by Jonik.

M&S EXTRA WHITE PORT

The Extra Dry White Port was the best of three bottles picked up lately on the spur of the moment in Marks and Spencer.

“This is a fresh and aromatic port, subtly oak-aged to bring out its crisp floral style and attractive honey sweet finish.” Their words. They also advise serving it as an aperitif over ice. I’d go easy on the ice but either way this 19% port is a beauty and I was thrilled to “discover” it. Any local independents selling it or an equivalent?

Couldn’t really disagree with the label, so here goes: “Made with a careful selection of indigenous white port grapes from the finest demarcated vineyards surrounding the village of Pinhao.”

“A blend of young white ports. Pale in colour, aged in oak casks in..Vila Nova de Gaia. This delicious fresh crisp port wine, although classified as dry, has attractive floral notes with an almost sweet honeyed flavour.”

The 50cl bottle cost me €12.49. I also bought a full bottle of Manzanilla Sherry (didn't really fancy that too much) and a half-bottle of Monbazillac (which I do like). The sherry cost €8.29 while the sweet French one was €7.99. Also got a ten per cent discount because I bought three bottles.

MARKET LANE

MARKET LANE


Market Lane is always a good bet when you’re in town and wondering where to go for lunch. I was in the area on Friday and called in and enjoyed it.


Quite a range of prices on the menu. For instance, the mains go from €10.95 to €16.95. I went for the Spaghetti with pan fried tiger prawns, marinated salmon, roast vine tomatoes, cream and parmesan (€16.95). A beautiful well balanced and colourful bowlful and I was very happy with it.


The other main dish ordered was Pan Fried Hake fillet with broccoli, bok choi, peppers, sautéed potatoes and a walnut and lime pesto (€16.95). Quite a plateful and, aside from the fact that the broccoli piece was pretty much on the hard side (house style here), a really gorgeous and very satisfying mid-day meal for the hungry person across from me!


Desserts all cost €6.25. I should perhaps have selected the mini-chocolate cup at two euro but greedily picked the Chocolate and Bailey’s Tart with hazelnut biscuit base with cream, of course. The whole thing, including the crispy base, was really gorgeous.


The other dessert, Orange and Vanilla bread and butter pudding, was huge, even looked big as it was carried across the floor. Probably too much for just one person but it was very very tasty. Two coffees (no wine!) brought the total to about €51.00.


Market Lane, by the way, have recently taken over the Cafe/Restaurant/Bar at Blackrock Castle. They do lunch seven days a week and evening meals on Friday and Saturday. That venue is now on my list!

THE WEEKEND CATCH

A bumper Weekend Catch, fresh from the Net.

THE WEEKEND CATCH

Restaurant Wine & Food Scene

via Twitter & Facebook

Control and click to follow the links and find out more.

libertygrill Liberty Grill 

This month evening "In Season" specials http://www.facebook.com/LibertyGrill

libertyireland Liberty Wines IE 

This week 15 Liberty wines arrived at @bradleys_offlic. Next week more will arrive at another great wine retailer in Cork. More later...

When Irish Wines Are Smiling

Here's a great little piece on Ireland's culinary history from Epicurious.

Eating in Ireland at Epicurious.com

www.epicurious.com

Read Eating in Ireland - The culinary history of the Emerald Isle, five contemporary recipes from chef Paul Flynn, and a glossary of classic Irish dishes and other Cuisines articles about Cuisine Guides at Epicurious.com

Beal Organic Cheese

Lots of feedback about the mature cheddar- we are delighted. Hope you are experimenting lots with the cheddars in your cooking ;)

macconraoi Martin Conroy 

Mahon Point Farmers Market is running on St. Patricks Day. Great Food ,Good Music and loads for Kiddies to do

ElectricCork Electric 

Freshly Baked Pastries and Scones (Fruit, Brown or Plain) available from 10 every morning and only €2!!! http://fb.me/UQccnkwz

gimmetherecipe gimmetherecipe 

..Food Historian Regina Sexton 'Festive Irish Foods & Cork's Specialities' 18th Mar, Free Fri. event 11.30am Cork City Library#irishfoodies

Ummera's heading back into the UK -As a lead up to St Patrick's Day , we are delighted to be back with Chandos Deli in Bristol taking part in tastings in the Chandos shops from tomorrow , Thursday to Saturday More at http://www.ummera.com

Read about the James Whelan Butchers Box Scheme at http://www.jameswhelanbutchers.com/

UCD Michael Smurfit Graduate Business School: Bord Bia

www.smurfitschool.ie

UCD Michael Smurfit Graduate Business School, in partnership with Bord Bia, is delighted to announce a third intake of this innovative programme, offering 25 of Ireland’s sharpest minds an exciting opportunity; the Bord Bia Marketing Fellowship.

mariannegusto Marianne Delaney 

National food survey unveils Ireland’s favourite dishhttp://jrnl.ie/100080 #fb

Bibliocook Caroline@Bibliocook @ 

Looks amazing RT @gubbeen www.ucc.ie/fitu. The first Summer School to invite you to come and experience the Irish Artisan Movement in Cork

libertygrill Liberty Grill 

California Style Chicken Supreme One of this month's specials @libertygrill yfrog.com/gzaecgjj

Celebrate the Wisdom

On Saturday 16th April Slow Food convivia all around Ireland, will celebrate the third annual Grandmothers’ Day. Slow Food Ireland's network will celebrate a day dedicated to remembering and recording lost skills, and the precious inherited wisdom of previous generations.

http://www.slowfoodireland.com/index.php/food/features/41-grandmothers-day.html

VibrantIreland Susan 

 by GoodFoodIreland

RT @WexfordChamber: Foodies mark your diaries! Wexford Food Fest 20-22 May, food market, cookery demos, Viking BBQ, Jazz breakfast, more

Curious Wines: Ireland's Online Wine Store

It's competition time again. Tapatastic, and more free wine up for grabs.

Curious: The Curious Wines Wine Blog » Blog Archive » March contest: Tapatastic

www.curiouswines.ie

We’re going all Spanish this month as part of our 20% off promotion and we’ve a tapatastic goodie box to give away in March’s contest.

The Corkscrew Wine Merchants

Any thirst for a Twitter-Facebook joint blind tasting? You buy a mystery wine (at a great discount), we then all taste it together over Twitter & Facebook and try to guess what it is. There could also be prizes for the winner(s).

BlairsInn Blairs Inn Pub 

How about this for value for money? Three delicious courses for 25 euros on our new Market Menu ... Every Monday & Tuesday from 6 pm.

Top of Form

We search the net, via Twitter and Facebook, each Thursday evening and early Friday morning, for the latest from the Cork restaurant and bar scene. If you don't have either of the above, reach us at cork.billy@gmail.com. Deadline 9.00am Friday.

HUGE BROWN CHESNUTS AT MAHON

MAHON POINT FARMERS MARKET


The Thursday Farmers Market in Mahon Point moved indoors today to get out of the strong wind and there was quite a buzz when I arrived (the buzz wasn't for me, by the way) at about 10.15am.


Had a tip from the horse’s mouth about the new Artichoke and Roast Garlic Sausages by Gubbeen, so I headed there to meet Megan. Bought the sausages and also some Mature Un-smoked Gubbeen Cheese.


Haven’t tried the sausages yet but the cheese was used at lunch-time with that fantastic Sourdough Bread from Arbutus Breads. It is one of my favourite breads, perhaps the favourite. Two other good ones (both from Kinsale) that come to mind are Tom’s Country Baguette and the Spelt and Honey loaf by the Baker’s Oven.


Speaking of Kinsale, met up again with Iain of Flynn's Kitchens. This time I bought some soup from him, including his new Leek and Potato with Thyme soup. I had tried that recently and was amazed at the difference the thyme made, so I mentioned that and he said that, thanks to fellow stall-holder Declan Ryan, he got the flavour packed thyme in from Provence!


Reckon I’ll see some strange vegetables in Provence when I visit in the summer but saw one at least as I bought a few bits and pieces at the well stocked Organic Republic. Puzzled by those large brown chestnuts (see photo). Hadn’t seen them before. What do you do with them? Should have asked at the stall but it got busy.


Martin Conroy of Woodside Farm told me the winter’s mud is almost all gone and that the place is looking good in the spring sunshine. The meat from his pigs was also looking good in Mahon today and we ended up with a nice piece of pork loin. No shortage of veg around here and we got some nice earthy ones from Ballycurraginny Farm.

WINE ALLIANCE MAKE SOLID DEBUT

Free 12 bottle competition at bottom of post. CLOSED TODAY FRIDAY MARCH 11th at 2.00pm. WINNER IS HELEN KELLY - congrats!!


WINE ALLIANCE

Maurice O’Mahony, director of Wine Alliance, is known for his sweet tooth so it was appropriate that we met up at a local Glanmire cafe called The Cream for a look back at the first six months trading for the wine import and distribution company.

Was he and Galway partner Frank worried as the launch of the company approached last August? Would Wine Alliance even move in the recession doldrums?

“Yeah, some people said we were mad. But we always wanted our own company and we are passionate about wine. Frank, who had set up the company, was looking for a partner. It was still a big thing for me but after two years in Karwig Wines where I got great experience and left as a good friend, we knew what we were getting ourselves into and besides we had sourced some wines that we were confident would punch above their weight.”

“The first six months have been kind to us. We love what we do and growth has been good. Now we have 25 to 30 outlets, spread all over the country, predominantly in the Off Trade and Wine Shops and also in restaurants.”

What kind for reception did you get in the market-place?

“Well, aside from the few asking if we had taken leave of our senses, and some of those were joking, we have been hugely encouraged by our reception. Other people in the trade, Karwig for example, have been extraordinarily generous with their time and advice. Customers keep coming up with good tips and help. The wine trade is as competitive as any but still people in it take the time to be helpful and we appreciate the time and advice that they give.”

Your entry levels wines opened the door for you?

“Well yes, but we do have wines that deliver at every price point, from our Portuguese entry levels at €6.99 right up to our Kangarilla Road bottles. Packaging is attractive and helps our wines stand out but, yes, the entry levels did open the door for us, established us as reliable and made it easier to sell the more expensive wines.”

Anything exciting in the pipeline?

“Yeah, the pipeline is positively buzzing. We have new Italians and New Zealand on the way, followed by some superb stuff from the Barossa, a lovely new Prosecco and some good wines from the Rhone Valley and Languedoc-Roussillon. Now, we are even being approached by producers to take on their wines but we are lethally rigorous in our selections and will remain so.”

What are your own stand-out wines from the range?

“I must say that the Kangarilla Road Devil’s Whiskers blew me away. I have a soft spot for the Stellas as they opened more accounts for us than anything else and it is a great wine for the price. When we introduced Stella, we had just eight wines in our portfolio. Now we have 40 and expect to have between 50 and 60 at year’s end.

You have some good news for our readers?

“Yes indeed. We are putting up 12 tasty French bottles,six red and six white,  and all you have to do to be included in the draw  is go to our Facebook page here. ..and like us. Simple as that. But you must be over 18 and remember that we can deliver only to Republic of Ireland addresses. Good luck!”

Spanish Kiss

SPANISH KISS

Cariñena Beso de Vino Macabeo 2009 2009 12.5% €9.99 

stockists 

From the ancient kingdom of Aragon in Spain, comes a white wine that offers you a fresh and fruity kiss (Beso). This bullish little number is out to impress and I like it! Chances are  you will too.

Colour: Pale yellow, with greenish hues.

Nose: White fruits

Palate: Fruity and fresh, mainly melon and citrus. Very smooth and pleasant with a good balance and a decent long finish.

These are my amateur notes above, now for the professional view.

These are Jay Miller’s Tasting notes: "There is one white wine, the 2009 Beso de Vino Macabeo, aged in stainless steel. It gives up aromas of mineral and citrus, particularly fresh lime. This is followed by an intense, savory, and balanced offering that will provide pleasure over the next 12-18 months. Grandes Vinos y Vinedos' collection is replete with stunning values".

Miller was tasting it for THE WINE ADVOCATE ROBERT PARKER and he awarded it 88 points. Great value at €9.99!

ANNIE'S

ANNIE’S BAR & RESTAURANT

They have a big blackboard in Annie’s Gastro-pub  in Sunday’s Well. They need it. The menu, which changes daily and is drawn from Munster, the Midi and the Maghreb, is extensive, inviting and imaginative.

But it takes time to take in all the dishes. There are about 12 each of starters, mains and dessert, plus close to ten red wines and ten whites sold by the glass or bottle. As it happened, our table overlooked the main blackboard but I would really prefer a typed, even photo-copied, menu at the table, just to linger a little longer in anticipation of the fruits of the work of Head Chef Zico Ali, who has a French-Moroccan background.

The venue is on two levels, one slightly higher than the other, has an oval bar in the middle and is comfortable. Service is friendly, considerate and efficient.

Some delicious breads and oil were delivered to the table while we waited. My starter was:

Chargrilled squid marinated in Lime and Chilli, served with Chargrilled vegetables and slow roast tomato €8.00. A very promising start indeed and a clean plate went back.

The promise continued to be fulfilled in the mains: Pan Roast Snapper served with Celeriac and Fennell and a saffron sauce €22.00. The Snapper was done to perfection, the veg were perfectly tasty (not too hard, not too soft) and the sauce was probably one of the best I’ve ever come across. Fantastic stuff.

The desserts are squeezed onto the board. I spotted the Blueberry Cheesecake and dispatched a generous slice with pleasure. Wine was Heart of Stone Sauvignon Blanc, Marlborough New Zealand, €5.50 a glass, €22.00  bottle, tangly and fresh and worth the money.

Highly recommended.

89 Sunday’s Well, Cork.

021 4398384

http://www.annies.ie/Annies_Gastropub/Welcome.html

FANTASTIC PRIZE FROM GOOD FOOD IRELAND

Good Food Ireland Competition

Good Food Ireland, the only all island industry organization that brings together under one umbrella good food places all over the island of Ireland that are committed to using local food is offering two lucky people the chance to win a fabulous Good Food Ireland culinary weekend.

Find Good Food Ireland on Facebook to locate the answer to the question below and be in with the chance of winning this fantastic prize courtesy of Good Food Ireland. The perfect weekend for all food lovers!

Day 1:

· Arrive in Dublin and check into ...read more..