Three very nice bottles of gin arrived on my doorstep recently. Grace O’Malley recently launched several whiskies, including a range of three very good 18-year-old single malts finished in a variety of casks. The Mayo-based company is owned by Stephen Cope, lately managing director of Lir Chocolates and two German investors, Stefan Hansen and Hendrick Melle. They brought in French maturation expert Paul Caris to handle the ageing and finishing of their whiskies. The refreshing floral lightly fruity Heather Infused Grace O’Malley Gin (€44) has no less than 14 different botanicals, most from the west of Ireland.
Also from Co Mayo is Loch Measc Gin (€47), made from wild juniper berries and botanicals that grow on the shores of Lough Mask. Made in a true micro-distillery by Eoin Holmes, this also has some lovely floral notes alongside the true juniper forward style of a London Dry Gin. Holmes also produces a vodka, or Vodca (as Gaeilge).The first whiskey will be ready in 2021. The distillery is in a renovated building in Kilateeaun, near Tourmakeady, with views of Maamtrasna, the Dirk Mountains and of course, Lough Mask. Tours are available see Loughmaskdistillery.com for details.
Pink gin is hugely popular; the original drink consisted of gin with a few drops of angostura bitters, but now it can mean a whole range of flavourings from rosehips, rose petals, rhubarb, strawberries, raspberries to pink grapefruit. Some are very sweet and mawkish, others floral, dry and elegant. The 1777 Cacao & Raspberry Gin from Listoke Distillery and Gin School in Co Louth (€35) is definitely in the latter school, perfumed and smooth with subtle notes of raspberry and juniper. If you fancy making your own gin, why not visit the Listoke Gin School – see listokedistillery.ie for details.
First published in The Irish Times, Saturday 3rd August, 2019
It was a Loire Cabernet that started it all. Years ago in Paris, sitting in a wine bar, I was served a glass of a lightly chilled red for the first time. It was an inexpensive, lightly fruity, fairly acidic Cabernet Franc, and it went down a treat with a lunch of Poilâne bread and, if I remember correctly, a bowl of rillettes, some pâté en croute, a few slices of salami, and cornichons. There may have been cheese involved too. There usually is.
Cool for me means about 14 degrees. (Ely wine bar tell me they serve their “cool” wines at 13-14 degrees). As well as Cabernet Franc, young and fruity wines such as Beaujolais, Bardolino, Valpolicella, the Mencía-based red wines of northwest Spain and even unoaked Rioja all taste even better given this treatment.
Cabernet Franc has always been one of my favourite grapes. Generally, it is lighter and less muscular than its cousin Cabernet Sauvignon. Less expensive versions, such as the one I drank in Paris, should be fragrant, light and fruity; these are the wines to chill a little. The very best Cabernet Franc, given time, can morph into magnificent wines that are all soft red fruits, forest floor and pencil shavings. In between you will find all sorts of delicious, elegant wines with wonderful pure red and black fruits – the essence of summer. Most also have a refreshing acidity that makes them great with food – fatty foods in particular.
In the Loire Valley, production is centred within Touraine – Chinon, Bourgeuil, St Nicolas de Bourgeuil and Saumur-Champigny are the names to look out for, although you will also find some very good AOC Touraine and vin de pays too. Each appellation is said to have its own style, Chinon being considered the most elegant, St Nicolas de Bourgueil the most structured. But much depends on the local soils and individual grower.
Elsewhere in France, almost half of all Cabernet Franc is found in Bordeaux, and St Émilion in particular. Some of the greatest wines of all, including Châteaux Cheval-Blanc, Angelus and Ausone, are about 50 per cent Cabernet Franc. A number of producers in Argentina believe that Cabernet Franc has a great future in their country – try Kaiken or the Zorzal Eggo Franco – but made in a very different style.
Sadly, there seems to be a shortage of inexpensive Loire Cabernet Franc in our supermarkets. I suspect that acidity does not always appeal to the Irish palate. Talking to the supermarket buyers, several had tried it, but it hadn’t sold. Independent wine shops are a better place to look: Terroirs, in Donnybrook in Dublin, Le Caveau, in Kilkenny, and Quintessential, in Drogheda, in Co Louth, all have an excellent range.
Langlois-Château St Nicolas de Bourgueil 2017 12.5%, €17.95
Classic Loire Cabenet Franc, with delicious light, fresh, crunchy, tangy, ripe blackcurrant fruits, backed up with good acidity. Try it with rillettes. From O’Briens, obrienswine.ie
Bourgueil 2017 Cuvée Prestige Domaine Guion (Organic) 12.5%, €25
Lovely red cherry aromas, flowing smooth, ripe red fruits, a mouthwatering acidity and a pretty good finish. Very nice wine; try it with a seared breast of duck. Fromsyips.com; Ely 64, Glasthule, Co Dublin, ely64.com; Green Man Wines, Dublin 6, greenmanwines.ie; Martin’s Off Licence, Dublin 3, martinsofflicence.ie
Bourgueil 2017 La Coudraye, Y Amirault (Organic) 13%, €25
Abundant blackcurrants and other dark ripe fruits, with light tannins on the impressive finish. A lovely glass of wine. With pork chops or sheep’s cheese. From Sheridan’s Cheesemongers, Dublin 2, Kells, Co Meath, and Galway, sheridanscheesemongers.com; Green Man Wines, Dublin 6, greenmanwines.ie; Red Nose Wine, Clonmel, Co Tipperary, rednosewine.com; Fallon & Byrne, Dublin 6, fallonandbyrne.com
Saumur-Champigny Le Clos 2015, Château Fouquet (Organic, biodynamic) 13%, €30
Very closed at first, then opens out nicely. Very concentrated rich red fruits, a good tannic structure and excellent length. Decant or keep a few years. From Whelehan’s Wines, Dublin 18, whelehanswines.ie
First published in The Irish Times, Saturday 27th July, 2019
We hear a lot about local spirit and beer producers, but possibly the most Irish drink of all is cider (and we are talking about craft cider here) which in most cases is 100 per cent Irish, made from fruit grown in orchards around the country. All four ciders below were made from estate-grown apples, using wild yeasts, and without the addition of sulphites or preservatives. They are also both coeliac-friendly and vegan.
Cider-making has similarities with wine, with an array of varieties, including many specific to cider-making, and goes through a similar fermentation process. Alongside mead, it can claim to be one of the most ancient Irish drinks of all.
In this country, cider has always faced two problems: a reputation as a summer drink, or as a tipple of choice for underage drinkers. Neither is necessarily true, although there are few things nicer than a good cider on a sunny day. The problem is one of perception and price; consumers are familiar with cheap medium-dry cider and don’t see why they should pay more.
Is cider now at the same tipping point as craft beer and gin 10 years ago? At a tasting at an event organised by Cider Ireland, I tasted some wonderful refreshing ciders, although many were medium-dry rather than dry.
The Mór from Longueville House was fermented and aged for a year in casks that had previously been used to mature the (excellent) Longueville apple brandy. The estate has a 30-acre orchard, much of it planted 35 years ago, making them one of the very first craft producers, along with Highbank in Kilkenny.
Cousins Barry Walsh and Dave Watson, with his wife Kate, own and run the 30 hectare Killahora estate in east Cork. As well as making a wonderful apple ice wine, a delicious perry and various other fascinating experimental apple drinks, they have two Johnny Fall Down ciders. The Bittersweet below is made from 47 different varieties of apple from their orchard, including many rarities.
The McNeece family bought a farm in the Boyne Valley in 1962. It included an orchard. They always made cider for home consumption, but in 2013, Olan McNeece decided to go professional and make a range of ciders, named after his great grandfather, who used to drive the Dublin-Belfast train that runs through the orchard.
Cockagee is one of a series of ciders made by Mark Jenkinson from his and a few neighbours’ orchards in Co Meath. Jenkinson has more than 100 varieties of apple, many rare, in his organic orchard. Cockagee is keeved or given a very long slow natural fermentation; it is bottled without filtration, pasteurisation, sweetening or carbonation.
Dan Kelly’s Original Cider 4.5%, €3.90
Lightly sparkling with clean refreshing crisp green apple fruits. A great sunny day cider. From See dankellyscider.com for stockists, plus SuperValu in Meath and Louth.
Johnny Fall Down Bittersweet Cider 5.8%, €4.80
Delicious, refreshing, complex cider with pears and green apples; tannic with some good acidity and a light sweetness but definitely one for grown-ups. And preferably with food – pork chops with caramelised apple perhaps. Fromkillahoraorchards.ie
Mór Longueville House Cider 8%, €6.50
A delicious rich and powerful cider, smooth, with red apples, a touch of spice and great length. With barbecued ribs or a roast of pork. From See longuevillebeverages.ie
First published in The Irish Times, Saturday 2th July, 2019
The Loire river is 1,000km long, surfacing in southeast France, crossing half the country before reaching the Atlantic in Brittany. Holidaymakers know the final 500km stretch best for its beautiful countryside, spectacular châteaux, excellent food and of course, the wines. While we have taken the white wines of the Loire to our hearts – this is the home of Sauvignon Blanc Sancerre, Pouilly-Fumé and Muscadet – we sometimes seem a little reluctant to try out the reds.
This started out as an article on the joys of Cabernet Franc, the main red grape of the Loire Valley, and somehow got hijacked by two other varieties, Pinot Noir and Gamay. I feature one Cabernet Franc, but will return to the subject. The other two grapes have improved hugely over the last decade; at one time, the Pinot Noirs were frequently thin and acidic, more like rosé wines than red, and dismissed as poor imitations of red Burgundy. Our tastes have changed, and so have the wines. Nowadays the best wines have a wonderful fragrance, and delicate just-ripe cherry fruits.
The best (and most expensive) Pinot Noirs of the Loire come from Sancerre, but many shops also stock a cheaper Vin de Pays. The catch-all Vin de France classification allows producers to blend Pinots from various parts of France, often with good results. Try the La Perrière Pinot Noir (€11.99) or Kiwi Cuvée (€9.99) from SuperValu
Pinot Noir is also used to make some very good rosé wine, both in Sancerre and elsewhere. O’Briens has the very attractive fragrant Henri Bourgeois Pinot Noir Rosé (€15.95, second bottle ½ price).
Gamay is best known as the grape responsible for Beaujolais. In the past, Loire Gamay too could be tart and acidic, often with an unattractive earthiness. Frequently it was used to make inexpensive rosé wines. However, it too has changed.
Just about all of the Loire reds make for perfect summer drinking; Pinot Noir and Gamay are generally light in alcohol and low in tannins; they should be served at a cool temperature, 10-14 degrees Celsius. They go well with green spring vegetables and salads, soft goat’s cheese, and some fish, salmon and tuna, as well as white meats.
Other Gamays include the delicious biodynamic Domaine des Pothiers, Côte Roannaise (€19.50 from Terroirs in Donnybrook) and the organic Henri Marionnet Touraine Gamay (€16.65) from Le Caveau in Kilkenny and independents. For something completely different, try the ancient Pineau d’Aunis variety (try the stunning Rouge-Gorge Domaine de Bellivière, €39 SIYPS.com).
Terroirs in Donnybrook has an excellent selection of Loire wines, red and white, as does Searsons in Monkstown, Whelehans in Loughlinstown and SIYPS.com.
Gamay 2018, Touraine, Domaine a Deux
Easy rounded juicy rounded red fruits. Lovely summer wine. Serve cool with charcuterie and mild cheeses.
First publised in The Irish Times, Saturday 13th July, 2019.
This week we celebrate the French National holiday with four of the best-known names in French wine. At their best, all offer excellent everyday drinking.
There are few things so quintessentially French as a glass of fresh, fruity Beaujolais accompanied by a crusty baguette, a hunk of cheese, a few slices of ham, rosette salami and a nice green salad. In many ways Beaujolais has it all. The region is picturesque, with rolling verdant hills and quaint old villages. The wine scores at most levels too; good basic Beaujolais is a delight. Beaujoalis Villages is even better; light in alcohol and filled with crunchy fresh fruits. It is summer in a glass. In the late 20th and early 21st century, the region lost its way a bit. Spurred on by one or two critics, a few large producers began ramping up the alcohol (largely by adding sugar) and created big, over-extracted monsters that bore little resemblance to the real thing. It is perhaps not surprising that the natural wine movement – small producers farming biodynamically, and making low-interventionist wines, started in Beaujolais. Today, quality at every level has never been higher.
Further south, the Southern Rhône valley produces massive quantities of decent glugging wine. Every supermarket offers one or more, usually at less than €10 and most are very drinkable. Spend a few euro more and you will find some great wines. Like Beaujolais, Côtes du Rhône goes well with many foods, although more substantial recipes work better. I brought a bottle of the Côtes du Rhône on this page to an Indian BYOB restaurant (the lovely 3 Leaves in Blackrock) and it went perfectly with a wide variety of lightly spicy meat and vegetarian dishes. If you plan on firing up the barbecue this weekend, it will cover all of the meat options.
I cannot think about Muscadet without shellfish. I salivate at the thought of a large plate of oysters, a bowl of moules, or a pile of prawns to be picked through, with a glass of lightly chilled Muscadet on hand at all times. As with Beaujolais, the quality of Muscadet has shot up in recent years, and prices have not always kept pace. Dunnes Stores (€10.50), O’Briens (€14.95/€11.95) and SuperValu (€10) are all worth trying out too.
Our image of Bordeaux is of the beautiful large châteaux of the famous Médoc region. At the top end, Bordeaux produces some of the finest and most expensive wines in the world. But that represents a tiny part of total production. The rest is made up of small farmers producing lightly fruity wines, with good acidity and a dryness on the finish. They go perfectly with your Sunday roast, chicken, lamb or beef, as well as pork and lamb chops.
Château Roc de Villepreux 2016, Bordeaux Supérieur (Organic) 12.5%, €10.50
Light, smooth, easy red fruits with a nice herbaceous edge. This would be great with grilled lamb chops and roasted peppers.
Beaujolais ‘69’ 2015, Christophe Coquard 12%, €16
Arm yourself with a crusty baguette, some quality charcuterie and a hunk of cheese; sit out in the garden and enjoy with a cool glass of this lip-smacking light Beaujolais, with its bouncy summer fruits.
Côtes du Rhône Saint-Esprit 2017, Delas 14%, €16.95
A rich, rounded, svelte Côtes du Rhône with smooth dark fruits; as well as the Indian food above, I enjoyed a bottle with rare fillet steak, freshly dug spuds and salad, followed by some Comté cheese.
Muscadet de Sèvre et Maine sur Lie, La Louvetrie 2018, Organic 12.5%, €17.15
What could be better than a plate of oysters or a handful of prawns with homemade garlic mayonnaise, accompanied by this delicious fresh, vibrant, fruit-filled Muscadet?
First published in The Irish Times, Saturday 6th July, 2019
Now that the schools have closed, and Met Éireann is promising temperatures approaching 25 degrees, we turn our attention to summer wines again. I recently splashed out on a mixed case of white wines: two Vinho Verdes, a few Rieslings, a tasty Muscadet and a few others too. All were 12.5 per cent or less in alcohol, the Vinho Verdes just 11.5 per cent. These (if they last) will be my summer whites.
Thankfully, as our general tastes move towards lower alcohol wines – particularly with lighter white wines – buyers are providing us with a greater choice. I tend to avoid very low alcohol wines, those at less than 10 per cent, as they often don’t really seem like wine.
The one exception is German Riesling Kabinett and Spâtlese, both of which make for fantastic summer drinking. Bear in mind when buying that a producer is allowed 0.5 per cent leeway either way, so a 12.5 per cent wine could actually be 13 per cent or 12 per cent.
There is no shortage of choice; virtually every country produces something light and white. Muscadet would always be one of my first choices; it is still incredibly good value. Most of the multiples including SuperValu, Aldi, Dunnes Stores and O’Briens offer at least one. Picpoul de Pinet, often tagged as the Muscadet of the south, is another option.
Elsewhere in France, many of the white wines of the Loire and southwest France come in at under 13 per cent. I covered Vinho Verde from Portugal a few weeks ago. Semillon from Australia, Grüner Veltliner from Austria, as well as a host of Italian white wines all register as light and refreshing. But this week, I am focusing on four less well-known names, all at 12 per cent alcohol or less.
Gentil d’Alsace, once a traditional name for any wine made from various varieties, now has official AOC status. It must include at least 50 per cent “noble” grapes – riesling, gewürztraminer, muscat and pinot gris – with the remainder made up from sylvaner, pinot blanc, chasselas.
The version below, a blend of four different grape varieties from one of the most reliable producers in Alsace, is excellent value for money. Sauvignon blanc drinkers should certainly check out Tesco’s Finest Côtes de Gascogne; made from the very local colombard and gros manseng grapes, this is a bargain at €9.
The Édalo comes from Huelva, in the far south of Spain, right beside the Portuguese border. The cooling Atlantic winds make for a delicate light dry wine, made from the local Zalema grape. Argentine made from the Torrontés grape can sometimes be a little too aromatic and rich, but in the wine below, the inclusion of 15 per cent Riesling adds a lovely vibrancy to the aromas and fleshy fruit of the Torrontés. This is one of my favourite summer (and winter) white wines.
Tesco Finest Côtes de Gascogne 2018 11%, €9
Lightly aromatic with clean fresh apple and pear fruits, with plenty of brisk citrus. On its own, with seafood or soft goat’s cheese salads. From Tesco, tesco.ie
Amalaya Torrontés Riesling 2018, Calchaquí Valley, Argentina 12.5%, €17.99
Torrontés with a touch of Riesling, and it really works very well. Lightly aromatic, with subtle elderflower aromas; very fresh crisp and pure with mouth-watering peaches, finishing dry. By itself, or with fish. A seafood ceviche? From Baggot Street Wines, Dublin 4, baggotstreetwines.com; Blackrock Cellar, Co Dublin, blackrockcellar.com; the Corkscrew, Dublin 2, thecorkscrew.ie; Jus de Vine, Portmarnock, Co Dublin, jusdevine.ie; Kellys, Dublin 3, kellysofflicence.ie; Martin’s Off-Licence, Dublin 3, martinsofflicence.ie; Red Island Wine Co, Skerries, Co Dublin; wineonline.ie
Gentil d’Alsace 2015, Meyer-Fonné 12%, €18.95
A blend of Muscat, Pinot Blanc, Riesling and Gewürztraminer that is softly fruity with touches of honey and ginger, balanced by lively citrus. A perfect summery aperitif, with quiche and salad or spicy chicken dishes. From Baggot Street Wines, Dublin 4, baggotstreetwines.com; Drinkstore, Dublin 7, drinkstore.ie; Fallon & Byrne, Dublin 2, fallonandbyrne.com; Green Man Wines, Dublin 6, greenmanwines.ie; Worldwide Wines, Waterford, worldwidewines.ie
First published in the Irish Times, Saturday 30th June 2019.
Wine and all its attendant nomenclature can be confusing at times. But some of it serves a purpose; today I take a look at four wine-producing terms that are very much on trend at the moment. Hopefully it will help you enjoy that glass a little more, or avoid the ones you hate.
Whole bunch means that entire bunches of grapes, including the stalks, have been included in the fermentation. Before the invention of crusher-destemmer machines, this was how most red wines were made. The resulting wines tend to be lighter in colour, slightly lower in alcohol and have a freshness and also sometimes a ‘grippy’ element. The stalks need to be ripe, or they will impart a green herbaceous element to the wine. A producer can use 100 per cent or partial whole bunch. Others, looking for softer, richer wine will avoid it entirely.
Orange, or amber wines as most now prefer to call them, are essentially whites wines made like red wines. Instead of separating the juice from the skins as soon as they are crushed, a winemaker can leave the two together (hence why they are sometimes called skin-contact wines) for a period of hours, days or months. Depending on how it is done, the resulting wine will be deeper in colour with a pithy tannic element.
A pet nat wine – the name is short for pétillant naturel – is made by allowing the wine to finish fermentation or referment in the bottle, typically leaving a lightly fizzy cloudy wine, usually low in alcohol, and often bottled with a crown cap. This is the oldest method of creating sparkling wine, but requires a high level of skill from the producer.
Yeasts don’t sound very romantic (you won’t find a winemaker boasting about them) but many believe that local or wild yeasts, present in the vineyard and winery, are an important part of their terroir, and give their wine a unique stamp. A producer can allow wild yeasts to create a spontaneous fermentation.
However, if the yeasts are not efficient, there is a danger that the fermentation will become ‘stuck’ and the wine will spoil. Most large-scale producers use cultured yeasts to ensure a full and speedy fermentation. A wide range of commercial yeasts are available, some of which accentuate specific characters in a wine, such as aroma or texture.
Some argue that the distinctive flavour of some wines, such as Marlborough sauvignon blanc, are entirely down to the strain of yeast used, rather than any unique climatic conditions. If you want to experiment, buy yourself a bottle of regular Greywacke Marlborough sauvignon and a bottle of the wild sauvignon blanc below to see the difference it makes; both are excellent wines, made from exactly the same grapes, but taste completely different.
A blend of gewürztraminer and muscat, aged for six months on the skins. A glorious, hedonistic mix of tangy fresh zesty acidity, orange peel and luscious fruits with a lightly tannic bite on the finish. It’s a remarkable wine; pair with runny cheeses or spicy pork and chicken dishes.
From: The Corkscrew, Dublin 2, thecorkscrew.ie; Blackrock Cellar, Co Dublin, blackrockcellar.com; Bradley’s Off-Licence, Cork, bradleysofflicence.ie; Drinkstore, Dublin 7, drinkstore.ie
Menti Roncaie Sui Lieviti 2017, Italy (organic)
11 per cent, €23
Made from the soave garganega grape, this is an unfiltered, sulphur-free, organic pet nat; light, crisp green apple fruits, with a very refreshing cidery touch. A summery aperitif.
From: Sheridan’s Cheesemongers, Dublin 2, Kells, Co Meath, and Galway, sheridanscheesemongers.com; siyps.com; Green Man Wines, Dublin 6, greenmanwines.ie
Las Uvas de Ira 2016, Sierra de Gredos DO Mentrida, Spain
14.5 per cent, €27.95
A 100 per cent whole-bunch garnacha; exquisitely perfumed, with fine, delicate, pure strawberry fruits and a lovely freshness running throughout. Brilliant wine. Try with grilled pork or lamb.
From: Ely 64, Glasthule, Co Dublin, ely64.com; Baggot Street Wines, Dublin 4, baggotstreetwines.com; Blackrock Cellar, Co Dublin, blackrockcellar.com; Clontarf Wines, Dublin 3, clontarfwines.ie; Green Man Wines, Dublin 6, greenmanwines.ie; Martin’s Off-Licence, Dublin 3, martinsofflicence.ie; Redmonds, Dublin 6, redmonds.ie
Greywacke Wild Sauvignon Blanc 2016, Marlborough
14 per cent, €33.99
A wonderful, complex wine with a mouth-filling creamy texture, rich, lush peach fruits offset by good acidity, and a lingering, bone-dry finish. Pair with grilled sea bass.
From: Ely 64, Glasthule, Co Dublin, ely64.com; Baggot Street Wines, Dublin 4, baggotstreetwines.com; Blackrock Cellar, Co Dublin, blackrockcellar.com; Clontarf Wines, Dublin 3, clontarfwines.ie; the Corkscrew, Dublin 2, thecorkscrew.ie; Jus de Vine, Portmarnock, Co Dublin, jusdevine.ie; La Touche, Greystones, Co Wicklow, latouchewines4u.ie; Lilac Wines, Dublin 3, lilacwines.ie; Martin’s Off-Licence, Dublin 3, martinsofflicence.ie; Mitchell & Son, Dublin 1, Sandycove, Co Dublin, and Avoca, Kilmacanogue and Dunboyne, mitchellandson.com; O’Briens, obrienswine.ie; Thomas’s of Foxrock, Co Dublin, thomasoffoxrock.ie; wineonline.ie
First published in The Irish Times, Saturday22nd June, 2019
I wrote a few weeks ago that, given tax and duty, “value” and “cheap” do not always go together when it comes to wine. In Ireland a sub-€10 bottle can be a waste of your hard-earned cash. More expensive wines are frequently better value for money. The two great names of the northern Rhône, Hermitage and Côte Rôtie, are beyond the reach of most of us, selling for €50-€100 a bottle. The relative bargains are close at hand; between these two appellations lie St Joseph and Crozes-Hermitage. Both can offer great value – although by value I mean €20-€35 a bottle. For that you should get a wine that will transform your dinner into a special event.
In general, the wines of the northern Rhône are lighter in alcohol and more elegant in style than those of the southern Rhône, at times closer to Burgundy than to Châteauneuf-du-Pape. All are made from Syrah, occasionally with a very small percentage of a white grape.
Crozes-Hermitage, once dismissed as poor man’s Hermitage, is now responsible for some very stylish wines. They may lack the structure and concentration of wines from the neighbouring hill of Hermitage, but the best have lovely bright, fresh fruits and can age a little, too – a glass of the 2007 vintage of the Les Rouvres below was a recent highlight.
Farther north, the narrow, 50km-long appellation of St Joseph, covering 26 communes, is bigger but produces less wine than Crozes-Hermitage. It has some fantastic sites and old vines. I strongly suspect quality and prices will continue to rise, but for the moment prices in both regions are reasonable; trying to decide on just four wines this week was not easy.
I have previously mentioned the Crozes-Hermitage from Alain Graillot (€30, Mitchell & Son) and the Cuvée Equinox Domaine des Lises (€24, siyps.com, Ely 64, Green Man), and they are great wines. In addition to the Terroir de Granit below, Burgundy Direct has the tighter, more mineral Passion de Terrasses 2016 for €31.75. JNwine.com has a great range of wines from the region, including a lovely St Joseph André Perret for €27.50. Wines Direct has the fuller-bodied wines from Domaine des Remizières.
I tasted some spectacular wines from the recently rediscovered appellation of Brézème – check out your local independent for the names Éric Texier and Domaine Lombard. I also discovered a new superstar in Domaine Bott, imported to Ireland by Caubet Wines. Among the negociants, Chapoutier, Ferraton, Guigal, Jaboulet and Cuilleron all produce at least reasonably priced St Joseph and Crozes-Hermitage. And most are great value for money.
Crozes-Hermitage 2015 Grande Classique, Cave de Tain 13.5%, €19.95
This has featured before, but it is one of my all-time favourites. Beautifully rounded, ripe yet savoury dark fruits with a good dry finish. A great all-purpose wine, but perfect with roast chicken or pork. From O’Briens, obrienswine.ie
St Joseph 2016, Terroir de Granit, Guy Farge
A lovely, elegant wine with fresh violets on the nose, crunchy, juicy dark-cherry fruits and a light mineral touch. Try it with a plate of charcuterie or some grilled lamb chops. From Burgundy Direct, burgundydirect.ie
St Joseph 2016, Domaine du Monteillet, Stéphane Montez
Plump, fresh dark fruits – cherries and blackcurrants – with a whiff of spice and an easy finish. Would pair well with a seared duck breast with black cherries. From Searsons, Monkstown, Co Dublin, searsons.com; Ely 64, Glasthule, Co Dublin, ely64.com
Crozes-Hermitage 2015 Le Rouvre, Yann Chave
One of my favourite wines. The 2015 is relatively rich and powerful, with harmonious ripe blackcurrant fruits and spicy black pepper. This would handle a rare steak perfectly. From Searsons, Monkstown, Co Dublin, searsons.com
First published in The Irish Times, Saturday 15th June, 2019
Few things are more evocative of summer than a glass of rosé. Some of us may drink it throughout the year, but consumption soars as soon as the sun comes out and temperatures start to rise. The mere mention of the name brings forth images of azure seas, fields of lavender, olives trees and vineyards, and chilled glasses of rosé wine sipped by the side of a swimming pool.
Provence rosé exploded onto the scene a decade or so ago, and has been growing every year since. Sales of Whispering Angel (the original pale Provence rosé), (€30-€35) and Brangelina’s Château Miraval (€30) continue unabated, alongside Clos Mireille, from Domaine Ott (€40).
According to Fortune magazine, rosé has now overtaken red and white wines as the largest category of French wine sold in the United States. Château d’Esclans, the house responsible for Whispering Angel, shipped almost five million bottles to the US last year.
The Provence style is pale in colour (we incorrectly associate colour with sweetness, apparently), delicate and dry, almost like a white wine. It should be served in a distinctive, slightly bling bottle, preferably a magnum or double magnum. It is Sacha Lichine of Whispering Angel who is credited with inventing the category that has taken the world by storm.
My own favourite rosé from Provence is very different, the Domaine Tempier (about €40), a wonderful, more deeply coloured, complex, full-bodied rosé that demands food.
Just about every multiple has a few Provence rosés on offer, ranging in price from €10 to €20. At Marks & Spencer, I like both the Coteaux Varois en Provence 2018 (€13.30) and the new Sainte Victoire Côte de Provence (€17.70). M&S also has the very gluggable House Rosé for €7.30.
But Provence is not the only place capable of making pink wine. Over the past few years, just about every region has tried its hand. Spain has a long rosé tradition – if you ever get the opportunity to try the unique López de Heredia Rioja Rosado, don’t pass it up. O’Briens’ director of Wine, Lynne Coyle MW, has produced Rós, her own (very tasty) Spanish rosé, from Navarra, this year, available from O’Briens for €16.95, or €12.71 each when you buy two bottles. O’Briens has just started its hugely popular annual rosé promotion, with 14 wines from four countries. All are available in some form of multibuy discount.
Rosé is much more than an aperitif wine; it also works well with a wide range of foods, including fish, white meats, barbecued or cold, all sorts of meze, salads and lightly spicy foods. Richer rosés are great with Provencal food; think salade Niçoise, rich fish soups, pissaladière, aioli and other summery dishes.
Réserve du Boulas Côtes du Rhône Rosé 2018 13%, €13.30
Fresh, light, clean raspberry fruits, with a lovely bright mineral edge. A very elegant and enjoyable rosé at a great price. Try it with salade Niçoise and other salads. From Marks & Spencer, marksandspencer.ie
L’Ostal Rosé 2018, Famille JM Cazes, Rosé Pays d’Oc 12.5%, €15.45 (second bottle half-price)
This is a very attractive elegant light rosé with plenty of redcurrant and raspberry fruit, finishing dry. A nice aperitif or with salmon dishes. From O’Briens, obrienswine.ie
Domaine Bastide Neuve 2018, Rosé d’Oc 12.5%, €21 per magnum
Light lively strawberry and late summer fruits, finishing dry. Available in standard bottles too, but magnums would be perfect for that summer party, with or without nibbles. From Dunnes Stores, dunnesstores.com
First published in The Irish Times, Saturday 8th June, 2019
One of the great Spanish success stories over the past few years has been Albariño, which now sits alongside Pinot Grigio and Sauvignon Blanc as one of our most popular white grapes.
In Spain, Albariño generally means the Rías Baixas region in Galicia. Over the Miño/Minho river in Portugal, Albariño becomes Alvarinho. Here in Ireland, Alvarinho wines have taken huge leaps forward in quality over the past few years. They are generally a little lighter than their Spanish counterparts but share that irresistible combination of plump, ripe pears and peaches and a cleansing citric acidity.
Can a wine be salty? Many of the wines from both sides of the Iberian border seem to have a delicious, distinctly saline quality, and some are grown very close to the sea. Try the Lagar de Costa from O’Briens (€16.95, a nice wine and great value for money), made from vines growing metres from the beach, to see what I mean.
Until recently, although I enjoyed Rías Baixas, I had rarely come across really great versions of the grape that were worth a premium. But over the past year I have come across some stunning wines. Most are from single vineyards, made using grapes plucked from very elderly vines. Sadly, most cost €20-€30 a bottle. Given that the first €5 you spend on a bottle of wine goes on tax, an extra €10-€15 buys you a lot of wine. In most cases you really will notice the difference between a €10 Rías Baixas and one at €20.
O’Briens has no fewer than 11 Albariños, ranging in price from €12.95 to €45, including the Lagar de Costa and a favourite of mine, Pazo de Señorans. Aldi has a very decent Exquisite Collection Rîas Baixas for €9.99 and the superior Albanta for €10.99. SuperValu has its exclusive Abeillo and Lola & Paco (both for €14.99). Dunnes Stores also has the Paco & Lola alongside three other Albariños. Marks & Spencer has both a Rîas Baixas (€13.30) and a tasty Vinho Verde for €11. Look out for the excellent Zarate (about €20) in independents.
From Portugal, the Celtic Whiskey Shop has four excellent wines, all from the winemaker Anselmo Mendes: the Muros Eshola (a blend including 20 per cent Alvarinho, amazing value at €14), the Muros Antigos below, the Contacto (€20) and the Muros de Milgaço (€27.50). JNwine.com has the Soalheiro wines – here it is worth paying €4 extra for the wine below.
Both Alvarinho and Albariño are the perfect match for all kinds of shellfish, as well as octopus and hake. I can think of few nicer things in life than a platter of shellfish served alongside a glass of good Albariño. You could certainly expand on this to include sushi, sashimi, grilled white fish and fresh goat’s cheese salads.
Muros Antigos Alvarinho 2018, Monção e Melgaço, Vinho Verde 13%, €18.50
This has it all at an unbeatable price: spring flowers, succulent yellow apples and pears, slightly pithy lemon zest and a long, dry finish. With summer salads featuring soft goat’s cheese, herbs and lemon. From Wines on the Green, Dublin 2, celticwhiskeyshop.com; Nolan’s, Dublin 3, nolans.ie; McCabes Wines, Dublin 18, mccabeswines.ie
Soalheiro Alvarinho 2018, Monção e Melgaço, Vinho Verde 12.5%, €21-€22
A very seductive blend of lemon zest and light tropical fruits – pineapples and mango, with a crisp dry finish. Light and nervy. With seafood or meze. From jnwine.com; Ely 64, Glasthule, Co Dublin, ely64.com; the Corkscrew, Dublin 2, thecorkscrew.ie; Lilac Wines, Dublin 3, lilacwines.ie
Leirana, Albarino, Forjas del Salnes 2018 12%, €24
Wonderful, subtle wine with plump ripe peach fruits, a touch of orange peel and lemon zest, and a wonderful saline edge. Dublin Bay prawns with home-made mayonnaise. From 1601 Off-licence, Kinsale, Co Cork; Ely 64, Glasthule, Co Dublin, ely64.com; Blackrock Cellar, Co Dublin, blackrockcellar.com; Bradleys Off-licence, Cork, bradleysofflicence.ie; Loose Canon, Dublin 2, loosecanon.ie; Green Man Wines, Dublin 6, greenmanwines.ie; Red Island Wine Co, Skerries, Co Dublin; Whelehan’s Wines, Dublin 18, whelehanswines.ie
Sesenta e Nove Arrobas 2017, Rías Baixas, Bodegas Albamar 13%, €34
The basic Albamar (€21-€22, independents) is a favourite but this is one of the best white wines I have tasted this year. Exquisite floral aromas of honeysuckle and white flowers. Luscious pears and zesty lemon, with a saline mineral core. Warm poached lobster with sinful quantities of garlic butter. From Ely 64, Glasthule, Co Dublin, ely64.com; Green Man Wines, Dublin 6, greenmanwines.ie