Beer of the Year. My favourites so far.

Beer of the Year 2022

Rye River

My nine favourites to date.

Wicklow Wolf are having a great year, at least in my neck (of the woods). As you can see below, they feature at the top in four of the nine months so far (December '21 is counted). Whiplash have two number ones.  And that points up the fact that the more productive breweries are more likely to get the nod than those who have a great core range but who, for whatever reason (and I'm sure they have good ones), don't go in as much for seasonals and specials. I'll have started to try and balance that! Any ideas? Anyone! 

Confirmed to date

August:12 Acres Pale Ale

July: Wicklow Wolf Locavore Summer 2022 Foraged Elderflower Saison

June: Wicklow Wolf Mescan Wit or Without You Belgian Wit

May: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale

April: Whiplash True Love Waits Dry Hopped Pils

March: Lineman Schadenfreude Schwarzbier

February: Wicklow Wolf  “Apex Cherry” Black Cherry Oatmeal Stout.

January: Whiplash Dry the Rain Double Decoction Dunkel

December: Lough Gill Mac Nutty Macadamia Nut

Best of August Short List

Pale Ale: 12 Acres Pale Ale

Aged Stout: Porterhouse Slvr Skin Barrel Aged Coffee Stout 13% ABV. 

Brown Ale: Lineman Big Calm 

Single Hop IPA: 8 Degrees Citra 

Oatmeal IPA: Galway Bay Goodbye Blue Monday

Kolsch: Rye River (collab.with Old Street) Die Hundstage Köter Kölsch

Belgian Stout: Wide Street Monksland 

Hopfenweisse: Wicklow Wolf Jeff Bezos

Cider: Cockagee Irish Keeved Cider 5% Simply outstanding

Pints in Bars:

The Maritime, Bantry: 9 White Deer Kölsch

The Lake, Killarney: Ale and Lager by Killarney Brewing Co.

Merry’s, Dungarvan: Wicklow Wolf Ale

The Shelbourne, Cork: Beamish

The Cotton Ball, Cork: Lynch’s Stout, Indian Summer

Mellet’s Emporium, Swinford: Reel Deel Jack the Lad, Mescan Seven Virtues Lager.

Keenan’s, Tarmonbarry, Co. Roscommon: White Hag Little Fawn; Kinnegar’s Scraggy Bay

Finín’s Midleton: Black’s KPA

Franciscan Well: Original 7 Weisse

Elbow Lane: Angel Stout

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IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

Aoife Flood

 IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

 

Rathangan student overall winner in nationwide search to find best banana recipe

 

12-year old Aoife Flood, from Rathangan, has Ireland’s best banana recipe, having been chosen the overall winner in the recent nationwide search by banana importer Fyffes to find Ireland’s most imaginative meal-makers.

 

Leading the search, once again, was well-known television cook, Donal Skehan, whose previous collaborations with Fyffes led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers.

 

This year, Skehan broadened his search to find the most delicious dish, from first to final course, savoury or sweet, in which a banana is the key ingredient. Describing the quest, Skehan called it “a challenge to mums, dads and the younger generation to create an appetising recipe that will demonstrate the versatility of bananas as an ingredient, whether in meals that are cooked, baked, boiled, blended and everything in between.”

 

Youngest of three girls, Aoife is beginning secondary school at Ardscoil Rath Iomgháin. Having first developed her passion for baking at the start of the pandemic, she has now reached the stage where she is baking cakes to order.

 

In creating her prize-winning ‘banoffee cupcakes’, Aoife combined a delicious mixture of caramel drizzle and fresh bananas, topped off with chocolate flakes.

 

Congratulating Aoife on her success which she says ‘demonstrates the obvious dedication and enthusiasm she puts into her culinary creations’, Fyffes head of marketing, Emma Hunt-Duffy went on the praise all those who entered the competition, adding “it was particularly pleasing to see the incredible levels of skill and creativity amongst those who took part, not least the younger, next generation of home baking enthusiasts”.

 

Other category winners in the competition are: 10-year old Savanna Pascoe, from Rathnew (Best Junior Baker under 12 years); 14-year old Rachel Hanley from Lanesborough (Best Junior Baker aged 13 – 17); Cynthia Wong from Monasterevin (Best Breakfast); 14-year old Elliott Stokes from Caherconlish (Best Savoury); Kiera Stewart from Dripsey (Best Dessert); Harini Sonpal from Churchtown (Best Non Bake) and Alline Isense Dalpiaz from Cahersiveen (Best Vegan).

 

Further details of each category winner and their winning recipes can be viewed on www.facebook.com/FyffesIreland/

press release

 

Powers on the Double. One old, the other relatively new. Each a winner.

Powers on the Double. One old, the other relatively new. Each a winner.

Powers Gold Label Whiskey 40%

Not too sure when this Powers Gold Label, with the Three Swallows on the neck, was bottled. I recently “rescued” it from a small stash in a cool shed and, while the labels have a few bits missing, the liquid itself is fine. It is full-bodied and has the sweet spicy honeyed flavours. Spice, sweetness and oak and the malt of course all combine to make this whiskey a real pleasure.

The back label encourages you to enjoy it neat, with water or with your favourite mixer. “Power’s fuller flavour makes it ideal for Irish Coffee or Hot Whiskey.”

The front label tells us it has distinctive pot still character; was triple distilled, and matured in oak casks.

Back in 1791…the Power family founded their distillery in John’s Lane and so began the history of Ireland’s biggest selling whiskey.

Powers was one of the first distilleries in the world to bottle its own whiskey. Quality was always to the fore and it was because of concerns that the “brand” was being damaged that led to the founder’s grandson deciding to bottle their own, rather than have it bottled exclusively by middlemen or publicans. And this was where the gold label started; it indicated that the whiskey inside was bottled by the distillery.

That, by the way, was in 1866, about 100 years before Jameson bottled. Powers were always innovative and their release of the miniature bottle, the “Baby Powers”, was a world first. Indeed, if I’m not mistaken, there is a collection of Baby Powers in the distillery on Midleton.

Powers '3 Swallow' Release 40% ABV

Colour has more gold than its older cousin. Honey, spice, citrus and some toast from the oak feature in the aromas. On the palate, bananas and exotic fruit flavours, along with spices, all figure in this smooth and easy-drinking whiskey. The spice continues all the way through to the smooth finish.

This release is regarded as a “value for money buy” in the single pot-still range. Aged predominantly in ex-Bourbon casks with a small amount in ex-Oloroso sherry barrels.

Powers themselves say Three Swallow Release is a modern expression of what the original Powers Whiskey tasted like "back in the days of our John’s Lane distillery. This quintessential style of whiskey, Single Pot Still is exclusive to Ireland, and is made from a mash of malted and unmalted barley, then triple distilled in traditional copper pot stills”.

So which is the best? This release, the modern expression, is undoubtedly the smoother of the two but, for me, the older bottle has that bit more character and gets the verdict, on points! To be honest, I wouldn't say no to either.

It is widely available and priced in the mid 40s. I didn’t buy a bottle but, as a member of their Hip Flask Club, I got mine filled with close to 180mls (6 ozs) at Bradley’s, North Main St, Cork.

CLISTE HOSPITALITY REOPENS THE VIADUCT INN, NOW A BRAND-NEW DINING DESTINATION – THE VIADUCT, CAFÉ, MARKET & RESTAURANT – ON SEPTEMBER 12TH

press release 

CLISTE HOSPITALITY REOPENS THE VIADUCT INN, NOW A BRAND-NEW DINING DESTINATION – THE VIADUCT, CAFÉ, MARKET & RESTAURANT – ON SEPTEMBER 12^TH

Cliste Hospitality are delighted to announce that their recent purchase, The Viaduct Inn, the well-known pub and restaurant on the Old Bandon Road, will reopen on September 12th as The Viaduct Café, Market and Restaurant, an exciting new food destination.

 

Creating 40 new jobs and currently recruiting for Chefs, Baristas, Supervisors and Serving team, The Viaduct is led for Cliste Hospitality by a husband-and-wife team — Executive Chef, Keith Colgan and General Manager, Gillian Colgan.

Just outside Bishopstown on the N71 main road to West Cork, The Viaduct is a substantial premises with views of the famous landmark after which it is named — the Chetwynd Viaduct, the Victorian railway viaduct that carried trains on its single line from Cork to West Cork until 1961.

“We are looking forward to welcoming our first guests through the doors of the new look Viaduct,” says Paul Fitzgerald, CEO of Cliste Hospitality. “An impressive property in an unbeatable location, a portal at the edge of Cork city along the main route to West Cork, Cliste Hospitality have invested a considerable sum in a complete redesign and refurbishment." 

"Our new dining destination The Viaduct Café, Market and Restaurant has a 30-seat café serving an all-day menu along with brunch specials, a restaurant seating 120 where diners can enjoy a lunchtime roast or choose from the à la carte menu in the evening, private dining space for 60, and a spacious outdoor BBQ and pergola area for a further 50, as well as a retail food and drink hall full of artisan products from East to West Cork with an emphasis on great local and Irish produce and menus changing seasonally that will become a must-visit both for the local Bishopstown and wider Cork population and also for commuters and visitors to West Cork.”

The Viaduct is run on behalf of Cliste Hospitality by Dublin-born Executive Chef Keith Colgan, and his wife and General Manager Gillian from Dungarvan, who met in culinary college in Killarney in 1995 and have worked together in a variety of different companies over the years. They join Cliste Hospitality and The Viaduct from Australia’s largest hotel group, The ALH Group, where they worked for five years. 

 

With offices in Cork and Dublin, Cliste Hospitality is one of the largest operators of hotels in the Republic of Ireland, with the talent at Cliste Hospitality made up of some the best-known names in the industry, all hospitality specialists with impressive track records.

 

“Our training and career development options at Cliste Hospitality and our exceptional HR infrastructure guarantee every staff member ongoing opportunity to progress and grow in the wider organisation,” says Paul Fitzgerald, CEO of Cliste Hospitality. “The Viaduct will be a great springboard for new hospitality professionals, and we are keen to hear from and meet interested candidates regarding the opportunity to join our young and growing community.” 

 

The Viaduct Café will open daily from 7am to 5pm, with the retail Viaduct Market open from 7am to 7pm and the Viaduct Restaurant from 5pm with last orders at 9pm.

 

For more information visit www.theviaduct.ie

 

DRIPSEY MUM IS IRELAND’S ‘BEST DESSERT’ CATEGORY WINNER IN SEARCH TO FIND NATION’S BEST BANANA RECIPES

DRIPSEY MUM IS IRELAND’S ‘BEST DESSERT’ CATEGORY WINNER IN SEARCH TO FIND NATION'S BEST BANANA RECIPES

 

Kiera Stewart, from Dripsey, has been chosen a top winner in the recent nationwide search by banana importer Fyffes to find Ireland’s most imaginative meal-makers.

 

In topping the ‘best dessert’ category, Kiera fought off stiff competition from the large volume of competitors who responded to the invitation fronted by well-known television cook, Donal Skehan – whose previous collaborations with Fyffes led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers.

 

This year, Skehan broadened his search to find the most delicious dish, from first to final course, savoury or sweet, in which a banana is the key ingredient. Describing the quest, Skehan called it “a challenge to mums, dads and the younger generation to create an appetising recipe that will demonstrate the versatility of bananas as an ingredient, whether in meals that are cooked, baked, boiled, blended and everything in between.”

 

Recently a mother for the first time, Kiera has developed her passion for baking by setting up her own home baking business from which she supplies local coffee shops with a full range of tasty delights.

 

In creating her prize-winning ‘banana cinnamon bundt cake’, Kiera packed her recipe with walnuts and finished it with a delicious cream cheese topping.

 

Congratulating Kiera on her success which she says ‘demonstrates the obvious dedication and enthusiasm she puts into her culinary creations’, Fyffes head of marketing, Emma Hunt-Duffy went on the praise all those who entered the competition, adding “it was particularly pleasing to see the incredible levels of skill and creativity amongst those who took part, not least the younger, next generation of home baking enthusiasts”.

 

Other category winners in the competition are: 10-year old Savanna Pascoe, from Rathnew (Best Junior Baker under 12 years); 14-year old Rachel Hanley from Lanesborough (Best Junior Baker aged 13 – 17); Cynthia Wong from Monasterevin (Best Breakfast); 14-year old Elliott Stokes from Caherconlish (Best Savoury); Harini Sonpal from Churchtown (Best Non Bake); Alline Isense Dalpiaz from Cahersiveen (Best Vegan) and 12-year old Aoife Flood, from Rathangan, (Overall Winner).

 

Further details of each category winner and their winning recipes can be viewed on www.facebook.com/FyffesIreland/

 

Press release

A Quart of Ale± #120. On the craft journey with Lineman, Wide Street and a Treaty City double.

 A Quart of Ale± #120

On the craft journey with Lineman, Wide Street and a Treaty City double

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Lineman Big Calm Brown Ale 6.0%, 440ml can Yards & Crafts

 

“Big Calm is our kind of brown ale,” declared Lineman when they launched the beer late last year. "…We wanted to brew a brown ale that showcased the flavours of chocolate and caramel malts at their best.”

Did they succeed? Let us check. Colour is brown, a dark one with a short-lived tan head. The aroma box may also be ticked: rich coffee, caramel too. 

And that same combo appears in Act 3, filling the stage of the palate with superb flavours. Some of these chocolate/caramel/coffee beers can be over-sweet. No danger of that here because of a streak of tartness that helps provides an excellent balance plus a lip-smacking finish. 

Suitable for vegans, they declare. Suitable for brown ale lovers, I reckon. All boxes checked then.

Wide Street Monksland Belgian Stout 5.2% ABV, 440 ml can Bradleys

This Belgian style stout from Wide Street pours black and tan (head), just like a stout should. The head doesn’t hang about but that shouldn’t really matter, its lack of staying power more a cosmetic issue rather than an indication of a lack of quality.

There’s a chocolate element to the fore in the aromatics. And you also meet it, with a sweet fruity touch (figs, raisin), on the palate; here you’ll come across a streak of acidity and there’s also a strong presence of roasted malt. 

A stout with a difference and one worth considering for your shortlist. For all that, there are quite few really excellent Irish stouts and, overall, I’m as strongly inclined as ever, to favour the home variety but fair dues to Wide Street for offering this interesting alternative that is well worth a try.

This is unfiltered, unpasteurised and can-conditioned and may  contain yeast sediment. Refrigerate, store upright and pour carefully. Primary fermented with a Trappist ale yeast for an alternative fermentation take on a stout containing no less than five different Belgian malts.

Treaty City Outcast Juicy IPA, 3.8%, 440ml can O’Brien’s Douglas

A cloudy session beer bursting with fruity notes. The massive hop additions during every stage..give rise to tropical fruit flavours and a citrusy aroma. That’s was the build-up from Treaty City, the brewers of this Limerick IPA.

Colour is a very pale orange, a hazy one. It has a “massive” all-American hop line-up of Idaho 7, El Dorado, and Columbus (also known as CTZ), so expect pine, tropical (pineapple), citrus, and a refreshing pungency in the mouth. That is more or less what you get with quite a bit of fruit on the palate before a dry finish. And that US hop trio certainly lend it a hefty hit, no doubting its hoppy credentials in either aromas or flavour. Overall, it is more than a satisfactory session beer.

Malts, put somewhat in the shade by the hops, are: Pale Ale, Munich, Oats, Wheat

Treaty City, the brew/pub is close to King John’s Castle, say: Treaty City Brewery started in a small two bedroomed apartment in East Vancouver, Canada. After a long night of general debauchery, plenty of merriment and many bottles of bland tasteless beer, we decided enough was enough. Something had to be done. Life was too short to drink bad beer. The next morning, while nursing a spectacular hangover we headed for the local homebrew store and purchased our very first brewing equipment….. 

Soon they were brewing at home and not too long after that they found the real home was calling and, back in the Treaty City, they carried on brewing!

Treaty City Harris Pale Ale, 5.0%, 440ml can O’Brien’s Douglas

Named after Limerick’s most famous film-star, this Pale Ale has a lovely golden amber colour with a soft white head. Aromas are mostly citrus, some floral notes and a modest touch of pine. And it proves itself hop-forward and impressively well-balanced on the palate and beyond. Again the citrus (grapefruit) features strongly in the mouth and so too does the malt. And the combination also provides a very satisfactory finish indeed.

Wrote that paragraph about a year ago when I tasted it first. And I see no reason to alter it after tasting it again. 

The Harris Pale Ale (suitable for vegans by the way) is one of the brewery’s first and is named after Richard Harris, swashbuckling on and off the screen and a man who appreciated a good drink. He performed in a huge variety of films over a number of decades including The Guns of Navarone (1961), The Field (1990) and Gladiator (2000).

The label tells us that the malts used are Pale Ale, Caramunich, Carapils. “A generous helping of Cascade hops gives this tawny colored ale a citrus/floral aroma and a grapefruit flavour with a hint of resin. A blend of the finest Pale and Caramel malts gives a complex malt character while keeping the hops in the forefront.”

RELISHING THE CHALLENGE OF RUNNING AN IRISH BUSINESS

press release

RELISHING THE CHALLENGE OF RUNNING AN IRISH BUSINESS

“Even though challenges are daunting, having a challenge is a great thing for anyone” - Yasmin Hyde on growing Ballymaloe Foods

The founder of Ballymaloe Foods says there is a very thin line between success and failure. Yasmin Hyde was speaking during the first ever live NeighbourFood Podcast held as part of the Cork on a Fork Food Festival. She encouraged anyone thinking of setting up a business to start small and to accept any help you can get along the way. 

Yasmin Hyde, the daughter of Myrtle Allen, told the audience at the Crawford Art Gallery in Cork City about how she began producing Ballymaloe Relish in her kitchen using her mother’s recipe. She started Ballymaloe Foods in 1990 and the business continues to grow and now produces a range of relishes, sauces and pickles in their purpose built kitchens located in Little Island, County Cork.

For the first five years, Yasmin worked out of a portacabin in her back garden, and drove around in a hand-me-down Lada delivering the relish to various supermarkets. Ballymaloe Foods now employs 35 people, including Yasmin’s three children and her daughter in law.

Yasmin said, “There is a very thin line between success and failure so any little bit of help is wonderful. The local enterprise office was wonderful, we now work with Enterprise Ireland. I was confident too that I had a good product and if you start small you can find your way along.” 

Reminiscing on one of her earliest food memories, Yasmin remarked eating fresh mackerel the day it was caught. Her mother had taught her that quality ingredients make delicious foods. When asked about what philosophies she has followed throughout her lifetime, it was “attention to detail and trying to do everything right to the best you can”. Yasmin also learned from Myrtle that treating your staff well is crucial. When Myrtle was opening up the restaurant at Ballymaloe House, Hyde recalls that she “didn’t want to bring in trained chefs as they would only want to do it their own way, while she wanted them to do it her way!”.

Aside from the relish, Yasmin is most proud of the Ballymaloe pickled beetroot, as it is the only 100% Irish locally produced beetroot available nationwide. The idea stemmed from passing a farmer at a local supermarket. Without knowing the size of his land, she handed him her business card, and he began growing beetroot for her. 

Yasmin explained, “We were losing industries in Ireland, you used to be able to buy glass, vinegar and sugar in Ireland. I asked what can we grow here and came up with beetroot. I was going in the back door of Supervalu when I met a farmer with beautiful vegetables. He grew beetroot for five years for us, it was washed and picked by hand. Now we’ve moved to a larger farm. The beetroot is selling very well and is taking on all the imported products.”

The Covid-19 pandemic has been the most challenging issue the business has faced, as they lost their food service business overnight, however, their retail business grew substantially. Having thanked her staff for rising to the challenge, she commented that, “Even though challenges are daunting, having a challenge is a great thing for anyone.” 

The full podcast is available to listen here: 

https://shows.acast.com/the-neighbourfood-podcast/episodes/yasminhyde-ballymaloefoods 

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Liberty Grill kitchen offers US and Euro food styles. Excellent menu in the well-loved Washington Street venue

Liberty Grill kitchen offers US and Euro food styles.

Upside down Apple cake with Maple Butter

 Excellent menu in the well-loved Washington Street venue.

In 2011, I met a couple of US food bloggers at The Farm Gate. One of them, Chris from San Francisco, asked if there was any American food influence in the city restaurant. The only one I could think of was the Liberty Grill on Washington Street. Chris was relieved that there was at least one!

Peach JohnnyCakes

Back then at Liberty, you could enjoy dishes such as Marinated Yellow Fin Tuna (Louisiana Style) or a Tennessee Flambé. Generally though the influences came, still come, from America’s East Coast. It is their USP.

In 2010, we asked co-owner Denis O’Mullane how did the concept come about. His answer: “After seeing the room with its large windows and dark furniture, we knew we were going to do an American East Coast Neighbourhood restaurant, where grilled foods make a rather large part of the menu.”

Chicken Salad

And the name? “It is actually a shortened version of our first shot which was ‘Liberty Belle Cafe and Grill’. And the Liberty Grill is as popular as ever as we experienced at lunch there last week where Denis himself was serving as faultlessly as ever! The New England influence is still vital but you’ll see quite a few Irish and European dishes as well, all based on the freshest ingredients, locally-sourced, with seasonal highlights.

The American influences in our lunch came mainly in our desserts, eat h of which was delicious and somewhat different. Mine was the Peach JohnnyCakes, with warm peaches and ice-cream. While CL’s equally delicious pudding was their Upside Down Apple Cake with Maple Butter and cream. Each cost a very reasonable €6.50. Indeed, reasonable and very reasonable would cover all the prices here.

The Johnny Cakes are cornmeal pancakes and also appear on the Brunch menu (runs all day) where the New Eng­land clas­sic made using non gluten and plant based ingre­di­ents can be served with your choice of maple syrup  or warm maple but­ter; also possible to add maple fried banana,  wild blue­ber­ries com­pote, or Caher­beg smoked bacon. Very versatile indeed!

Steak Salad

The mains were also very satisfying here. A seared beef salad (vodka and chilli marinated fillet strips, chargrilled on leaves with balsamic onions, rustic potatoes, red peppers and toasted pecans) was outstanding, a highlight being the palate pleasing combination of the meat and balsamic onions. A terrific dish for €15.50. Last week, I mentioned a head to head between Steak sandwiches from Market Lane and the Oliver Plunkett; this Liberty Grill dish would make another worthy contestant.

CL also hit the jackpot with her Open Chicken Sandwich (grilled chicken with tomato salsa, mango chutney plus lime and coriander mayo on the side and fries also (11.90)). No bother polishing that one off.

No alcohol on the day. I had meant tortry the Posh Belvoir cordial, soda water, mint & lime. It has a couple of different flavours but I forgot! Next time.

Liberty Grill are open to serve Break­fast, Brunch & Lunch, Mon­day to Sat­ur­day, 9am to 3.30pm.

Updates on Facebook here.  Book­ings are pri­mar­ily made by ring­ing 0214271049 and they have online options here.

Stellar programme for 44th Guinness Cork Jazz Festival.

press release 

Stellar programme for 44th Guinness Cork Jazz Festival

A couple of summertime beauties, Prosecco and Rosé, from O'Briens Wine

A couple of summertime beauties, Prosecco and Rosé, from O'Briens Wine

Proverbio Prosecco (DOC) Organic Extra Dry,  11%, €16.95, was 20.45  O’Brien’s Nationwide.

Very light straw colour on this organic and vegan friendly Prosecco and there is a fine head of bubbles with more rushing up to join in. White peach, apple and pear feature in the aromatics, a hint of yeast too, pretty typical of the Glera grape.  

It is fruity and sparkling, soft and fresh with an in-your-face acidity. Recommended as an aperitif (and I can confirm that) and also as a wonderful pairing with oriental cuisine (I’ll have to get another bottle to confirm that one!). Very Highly Recommended.

The producers, The Wine People, had a bit of fun with the name. While Proverbio is Italian for Proverb, it also incorporates three elements that describe the wine well: PRO for Prosecco DOC, VER for Vero (Truly) and BIO for Biologico (Organic).

Wine Folly advises that an extra dry style “is a great place to start with Prosecco”. “You’ll find the best wines come from the hilly areas..around Treviso and Colli Asolani, where the vines produce more concentrated grapes.”

Glera is the grape for Prosecco and indeed it was generally known as Prosecco.  But, a few years back, the growers association changed the name and were thereby enabled, according to Grapes & Wine, to legally “protect the Prosecco name from being used elsewhere in the world”.

Wine-Searcher.com tell us: “Italian wine produced from Glera is almost always either frizzante (fizzy) or spumante (fully sparkling). A few still wines are also made from Glera…”

You probably know that Prosecco is made by the Charmat method. This uses a second fermentation in a large stainless steel tank to trap carbonation in wine. In the Méthode Champenoise, the second fermentation happens inside the individual bottles in which the wines are sold. More on these methods here. 

The bottle weight is bit more than usual, as it the case with most sparkling wines (because of the contents being under pressure). The squat shape is also not usual; this particular one is more like a port bottle and not very different from some of the aged Redbreast bottles.

Château Gairoird Organic Rosé Côtes de Provence (AP) 2020, 13%, €14.96 (was 19.95)

This organic rosé from Provence, a blend that includes Cinsault, Grenache and Syrah, has a very pale salmon colour. Quite aromatic with, for me, strawberry leading the charge, also notes of grapefruit and white peach. Strawberry also on the full flavoured palate, raspberry too. By the way, the flavours are quite vigorous, far from the delicate that you sometimes find in rosé. It has good balance too. Plus a refreshing finish from this dry and elegant wine.  Highly Recommended

Perhaps this is more suited to table rather than aperitif duty.  A veal blanquette, cheeses, crab fritters, tuna tartare, grilled salmon, linguine with tomato and olive sauce, are among the dishes suggested.

Here is an extra use for it, one that came about more or less by accident. There was a little of this wine left over towards the end, close to a glass. There was also a little drop of the marvellous Viking Blackcurrant Liqueur in the fridge so I introduced them to each other and this improvised Kir turned out to be quite a treat.You know of course that the traditional Kir is made with white wine and creme de cassis (blackcurrant).

O’Brien’s, the distributors, tell us the Pierrefeu family has owned this estate since 1824 and have farmed it organically for the last ten years. The estate has a maritime climate and benefits from a sea breeze every day which keeps the grapes healthy and disease free without the need for spraying, this is a deliciously elegant textbook Provence. The terroir is classic Provence with free-draining, chalky-clay soil dotted with galets and, with wonderful echoes of Jean de Florette, the Château has its own ‘source’.