First published in The Irish Times, Saturday March 23rd, 2019.
This week, a look at four Irish gins, two very new and two more established.
Graham Norton’s Own wines, from Italy, New Zealand and Australia, have been hugely successful in Ireland. Now the team have come together to produce a gin distilled in west Cork. Flavoured with 12 botanicals, including fuchsia, rosehip and gooseberries, Graham Norton’s Own Irish Gin seems destined for the same commercial success.
The shop assistant at Dublin Airport told me that Drumshanbo Gunpowder Irish Gin outsold all of its rivals put together. It may be the distinctive blue bottle or the unique flavours, which include gunpowder tea, but it seems to be one of the success stories of the Irish spirit revival.
Founded by the veteran drinks entrepreneur Pat Rigney, Drumshanbo last year sold more than 100,000 cases, with a turnover of €7 million. In November Rigney will launch two pot-still whiskies; next year he plans to open a visitor centre at the distillery in Co Leitrim.
Rigney says the reason for his gin’s success is simple: “It has a real story and a real distillery, it tastes fantastic and it has great packing. I have been travelling for 30 years and picked up all sorts of ideas from far-flung places. What I set out to do is work very hard to create a gin that will compete with the best in the world. It really is capturing the imagination; Irish people buy it in the airport to bring to friends all over the world.”
As well as making Cork Dry Gin, Irish Distillers was a pioneer of small-batch gin, releasing Crimson in 2005; it was very good but ahead of its time. Now it has returned with Method & Madness, the first gin to use gorse flowers, alongside black lemon and a range of spices. It was distilled in Ireland’s oldest gin still, Mickey’s Belly (named after a man who worked in the distillery), which now resides in the microdistillery at Midleton, in Co Cork.
Regular readers will know that Blackwater No 5 is one of my favourite gins. The distillery that makes it also makes Boyle’s Irish Botanical Gin for Aldi. The company was set up by Peter Mulryan, a veteran drinks journalist, writer and TV and radio producer. Its new, truly artisan distillery, in a converted hardware store in the picturesque village of Ballyduff, Co Waterford, will open to the public from April onwards, with luck to coincide with Waterford Festival of Food, at the end of the month. The first trial whiskeys have been distilled (and look fascinating) but need a few years’ ageing before being bottled.
Boyle’s Irish Botanical Gin
Made by Blackwater for Aldi, this is a delicious gin, with subtle fruits and refreshing citrus on a firm base of spice and juniper. Amazing value for money. From Aldi
Drumshanbo Gunpowder Irish Gin
A very nicely balanced smooth gin with plenty of juniper, backed up with musky spicy coriander and a unique fresh herbal note. From Off-licences and supermarkets nationwide, as well as travel-retail stores
Graham Norton’s Own Irish Gin
Aromas of juniper and light spices, with classic flavours of pine resin and earthy spice on the palate, finishing with bright floral notes. From SuperValu
Method & Madness Irish Gin
Lemon zest and subtle floral notes on the nose, lightly spicy with clean refreshing orange and lemon citrus on the palate. Stockists: Widely available from off-licences, as well as travel-retail stores
First published in The Irish Times, Saturday 16th March, 2019
It’s St Patrick’s weekend, a time of year when many of us will be sitting down to one of Ireland’s most traditional dishes, bacon and cabbage – or, failing that, to one of the nation’s other favourite meals, whether it’s a slap-up roast or just a family-friendly spaghetti bolognese. So what should you drink with them?
Many people would drink stout with bacon and cabbage, but here I would open a bottle of Beaujolais or maybe a Côtes du Rhône. A good Languedoc, such as Corbières, is another good choice. I would also be happy to drink a New World Pinot Noir, from Chile or New Zealand.
If you’re not opting for bacon and cabbage, you could well be going for a traditional roast – the country’s most popular meal, according to a survey a couple of years ago.
Roast meat of any kind generally provides the perfect backdrop for good wine – and as this weekend is also something of a celebration, it could be the moment to bring out that special bottle you have tucked away. Reds are usually best, although roast chicken is also great with richer white wines; in fact, chicken is one of my favourite partners for most wines.
With roast beef and lamb, something red and substantial is best: Cabernet Sauvignon, Bordeaux, Australian Shiraz, Malbec or Chianti Classico will all work well.
If spaghetti bolognese or lasagne is more your thing, remember that red meat generally suggests red wine. When it’s accompanied by tomato sauce, I generally look for a red with good acidity. With spag bol I usually go for an Italian red – Chianti, Montepulciano d’Abruzzo and Nero d’Avola are all good – but anything medium-bodied with a bit of ripeness and warmth (plus some acidity too) will do nicely.
With cottage or shepherd’s pie – a big favourite in our house – I would generally go for a medium to full-bodied red; on a chilly evening a nice Côtes du Rhône; or Gigondas or Vacqueyras if I am feeling flush. Otherwise I’d open a good Languedoc, such as Corbières, Minervois or Coteaux du Languedoc, or a Merlot from Chile, which are great inexpensive midweek wines. (These all work well with bacon and cabbage, too.)
What if you’re eating fish this weekend? Champagne is great with fish and chips but hardly an everyday choice; an unoaked Chardonnay or Sauvignon Blanc would be more affordable. With a creamy, rich fish pie, go for a lightly oaked Chardonnay or an Albariño. If the fish is in a Thai green curry, aromatic and fruity wines are best: a Sauvignon Blanc, a Pinot Gris, a Grüner Veltliner from Austria, or a German Riesling will all provide the necessary zest and rich fruit.
Corbières, Hautes Terres Rouges, Les Auzines 13.5%, €12.95 until April 7th
Lightly tannic with warming, rounded red fruits. Perfect with bacon and cabbage, shepherd’s pie or cottage pie. From O’Briens, obrienswine.ie
Montepulciano d’Abruzzo 2016, Le Murate, Fattoria Nicodemi 13%, €15.60
A medium-bodied smooth red wine with good ripe blackcurrant and dark cherry fruits, and a lovely freshness. Try it with spaghetti bolognese or other tomato-based pasta dishes. From Arnotts, Dublin, and Wines Direct, Mullingar, winesdirect.ie
Domaine à Deux Sauvignon de Touraine 2017 13%, €16.95
A delicious fruit-filled aromatic Sauvignon with good crisp acidity; try it with fish and chips or with a Thai green fish curry. From Searsons, Monkstown, Co Dublin, searsons.com
Milton Park Chardonnay, South Australia 12.5%, €13.50-€14.50
Succulent rounded unoaked tropical fruits – nectarines and pineapple with a welcome dash of acidity. Drink alongside fish and chips or a creamy fish pie. From No 21 Off-Licences Charleville, Listowel and Waterford; McCambridges, Galway, mccambridges.com; Ivan’s Bakery Deli Café, Limerick; Cappagh Stores, Galway; Salthill Liquor Store, Galway; Donnybrook Fair, Dublin 4, donnybrookfair.ie; La Touche, Greystones, Co Wicklow, latouchewines4u.ie; Gibney’s, Malahide, Co Dublin, gibneys.com; the Corkscrew, Dublin 2, thecorkscrew.ie; the Hole in the Wall, Dublin 7, holeinthewallpub.com
This article was first published in The Irish Times, Saturday 9th March, 2019
Tiring of Sauvignon? Bored with Pinot Grigio? Today a few alternatives from one of the less celebrated regions of France. It took a seminar from importers Tindal & Co with Stephane Montez of Domaine de Monteillet to remind me how much I liked these wines. I am a big fan of both red and white wines of the northern Rhône. They rarely have the power or richness of their southern counterparts, but they make up for this with a delicious freshness, purity of fruit and elegance.
Two relatively unknown grapes, Marsanne and Roussanne, are responsible for some very good white wines that should be right up our street. They are typically crisp and dry, low in alcohol and free of oak influence. Yet, talking to importers and retailers, these wines are not an easy sell; several of the larger producers in the region offer these wines, often at very attractive prices, but they are not available in this country, O’Briens being an honourable exception.
Marsanne is said to be the more neutral of the two, with good acidity and clean melon fruits. It is usually blended with Roussanne, which is richer and more aromatic. I appreciate that €30-€40 for a bottle is hardly bargain basement, but compared with top-quality Chardonnay from either Burgundy or the New World, or the great Rieslings from Germany, they represent very good value for money. What’s more, not only do they drink well from the start, but they have an uncanny ability to age for five or more years. I have been buying and stashing away the odd bottle or two over the past few years and now have a modest collection that is providing me with a lots of pleasure.
Searsons has a treasure-trove of northern whites, including the excellent Yann Chave Crozes-Hermitage (€27.95), the Jolivet St. Joseph (€42) and Les Hautes de Monteillet (€24.95). JN Wine has the Coursodon St Joseph Les Silices (€35.95), and various independents stock the Yves Cuilleron Marsanne (€19.95).
Outside of the Rhône, you will find the odd planting of Marsanne and/or Roussanne. You will find both in the Savoie, including some spectacularly good Roussanne. The most famous outpost outside of the region is on the other side of the globe in Victoria, Australia, where Tahbilk has the largest planting of Marsanne in the world. It is ridiculously cheap, drinks well young and ages for ever, taking on amazing honey and nut flavours. Being light- to medium-bodied, these are food-friendly wines, perfect to eat alongside most fish dishes and chicken too. As they are low in alcohol, you can happily sip them on their own. My favourite matches are probably crab with home-made mayo or a creamy pasta dish.
Côtes du Rhône Blanc Les Abeilles 2016, Jean-Luc Colombo 13%, €15.95
Light refreshing with delicate mellow peach fruits a spicy, herby, edge, good cleansing acidity and a very attractive soft finish. Hake fried in butter with fresh herbs and lemon. From O’Briens, obrienswine.ie
Crozes-Hermitage 2015, Alain Graillot Organic 13%, €29.95
Graillot red and white wines are superb, with an ability to improve with age. This is a delightful wine, with subtle plump peaches and apricots, given verve by some tangy lemon zest. Drink solo or with lighter fish and white meats – crab salad or mild herby Thai chicken? From siyps.com; Mitchell & Son, CHQ, Sandycove and Avoca, Kilmacanogue and Dunboyne, mitchellandson.com
St Joseph ‘Grand Duc du Montillet’ 2017, Domaine du Monteillet 13%, €38
His Les Hautes du Montillet (€24.95) is very good, but this is superb; fresh and intensely floral with lightly textured plump rounded stone fruits, subtle nuts and a long finish. With prawns, scallops or fried brill. From Searsons, Monkstown, Co Dublin, searsons.com; Baggot Street Wines, Dublin 4, baggotstreetwines.com
Tahbilk Marsanne 2018, Nagambie Lakes, Central Victoria 12%, €14.25
A wonderful wine and a steal at this price. Zesty lemon, apples, and stone fruits with a touch of honey. Drink now or keep 10 years plus. With a spicy pork and pepper stir fry. From Wines Direct, Mullingar, and Arnotts, Dublin, winesdirect.ie
First published in The Irish Times, Saturday 2nd March, 2019
Both the cheapest and most expensive wines in Spain are made from the same grape variety: tempranillo. It is now Spain’s most widely planted red grape, yet strangely it is seldom found outside of the country, except in Portugal. Tempranillo means “little early one” as it ripens earlier than garnacha, the other great grape of Spain. In Catalunya they call it “ull de lebre” (or eye of the hare) and in the Douro valley it is known as tinta roriz.
If you buy an inexpensive glugging red from La Mancha, a vast swathe of flat land running south from Madrid, it will more than likely be made from cencibel, the local name for tempranillo. Yields here are high and prices low. The wines are generally scented, light and fruity. Provided they have not been subjected to clumsy oak treatments, they are among my favourite midweek wines.
Pretty much every wine shop and supermarket will have one or more on offer at less than €15, and sometimes below €10. At this price, I prefer to avoid any labelled reserva or gran reserva as this means they will have been aged in oak barrels. Drink them with tortillas/frittatas, chicken dishes, paella with chicken and chorizo, tomato-based pasta dishes and pizza.
In the cooler mountains in the north of Rioja, tempranillo tends towards elegance and poise. Grown in the right place, and with lower yields, it is responsible for some of the most wonderful long-lived (50 years or more) wines of all. Young rioja (known as joven) is usually exuberant and fruity, reservas and gran reservas will have been aged in oak barrels. Done well, it adds structure and complexity. Traditionally rioja was a blend of various grapes, but single-varietal tempranillo seems more and more common.
West of Rioja, in the regions of Ribera del Duero and Toro, different clones of tempranillo are referred to as tinto país, tinto fino or tinto de toro. From very different climate and soils, these are powerful, ripe and muscular wines, a world away from rioja. The best, from producers such as Pingus, Emilio Moro, Pesquera, Hacienda de Monastario, Pago de los Capellanes and Alîon, are a very seductive mix of heady, sweet fruit, good acidity and ripe tannins. Match them with substantial lamb dishes, either barbecued or casseroles.
As well as the Albali featured, SuperValu (which has a Spanish wine sale running until March 6th) has the San Jorge Ribera del Duero (€12) and if you want to try a mature tempranillo, try the Cune gran reserva 2012 (€15). Tesco has the oaky Campaneo OV Tempranillo for €8. Good independent retailers should have Canfo (€12), Albizu (€13) or a selection of riojas to try.
Vina Albali tempranillo, Valdepeñas 12.5%, €8 until March 6th
Faintly floral aromas with light refreshing easy-drinking red fruits, and a tannin-free finish. By itself or with chicken dishes. From SuperValu
Rayos Uva Rioja 2016, Rioja, biodynamic 14%, €19
Unoaked rioja full of mouth-watering, pure fresh black cherry fruits, with an earthy core and strong mineral element. A wine that will fill you with happiness and goodwill. Drink it with pork chops or lamb cutlets. From La Touche, Greystones, Co Wicklow; Jus de Vine, Portmarnock, Co Dublin; Bradley’s, Cork; Ely 64, Glasthule, Co Dublin; Blackrock Cellar, Blackrock, Co Dublin; Green Man Wines, Terenure, Dublin 6W; Lilliput Stores, Arbour Hill, Dublin 7; The Corkscrew, Dublin 2; Liston’s, Dublin 2; Nectar Wines, Sandymount, Dublin 4
Lindes de Remelluri 2014, Viñedos de Labastida, Remelluri, Rioja 14%, €23
Wonderful, impeccably balanced wine, with restrained, concentrated dark cherry and damson fruits, subtle spice, a lovely freshness and a long, clean, dry finish. Requires food: roast lamb or beef would be perfect. From Ely 64, Glasthule, Co Dublin; The Corkscrew, Dublin 2; Green Man Wines, Terenure, Dublin 6W
Emilio Moro Ribera del Duero, Cosecha 2016, biodynamic 14%, €26.99
Sleek, smooth, powerful ripe dark fruits overlaid with spice. Very moreish. Try it with a roast of lamb or a well-aged steak. From 1601, Kinsale, Co Cork; Fresh, Dublin; Joyce’s supermarkets, Co Galway; Donnybrook Fair, Dublin; branches of O’Briens; Redmond’s of Ranelagh, Dublin 6
This is a longer version of an article that appeared in The Irish Times, Saturday 23rd February, 2019
More organic wines are being produced than ever, but who decides what is organic and how strict are the rules? European wines are governed by legislation introduced in 2012. Until then, a producer could only mention “wine made from organic grapes” on the label. The legislation includes, for the first time, practices in both vineyard and cellar. This sounds great, but many argue that the bar was set far too low.
While maximum amounts of sulphur were lowered compared to ‘normal’ wine, levels up to 100mg/l for red wines and 150mg/l for white and rosé wines are still permitted. Copper spray is just about the only weapon an organic grower can use against disease. Until recently they could spray up to 30kg per hectare over six years, technically 5kg per year, but often more in wet years and less in dry vintages. This has now been lowered to 4kg per hectare every year, which may cause problems in wetter areas in the future.
Most of us, I suspect, automatically think that organic wine is more natural, and in some ways it is. But it is worth taking a quick look at the regulations (see ecocert.com). Organic producers can still add yeasts, Diammonium Phosphate, tannins and oak chips (they don’t have to be organic) as well as being allowed to acidify, de-acidify, and add sugar. If you clarify with egg whites, isinglass or gelatin, these should be organic – when available it says – although if you add sugar or grape must, this must be organic. Does this really tally with our view of what organic wine should be?
As one rather frustrated Irish importer said to me, “The sad thing is that everyone wants a quick and handy label, and that’s what they tried to achieve with the legislation. I understand that the “greater good” is to try and bring big companies around to the idea of organics as they are the biggest users of chemicals, so even a watered down version might have some merit . But does anybody really think that a cheap organic supermarket chicken is as good as the neighbour down the road who has them running around the field but yet has no certification?” On the other hand, some importers in the U.S. and elsewhere will only buy wines that are certified organic, leaving some producers with little choice.
Many small artisan producers will tell you that they are organic but not certified. Either it is too expensive or the paperwork too laborious. The only guarantee is their name on the bottle. Should we believe them? Generally I do, as mostly they seem genuine and exhibit a real respect for their land. Another importer told me “I’d rather have wines certified organic for my house wines, as I know they must be using less chemicals, but for the others it is all down to trusting my producers”.
Sinéad and Liam Cabot work on both sides of the fence, importing producing and importing wine. Liam comments “We cultivate grapes as naturally as possible (we sprayed with locally sourced whey last year against oidium), we dislike copper, we add nothing in the cellar (so none of that stuff allowed with organics/biodynamics) other than small doses of SO2 (which we consider essential). But even these are well below the levels generally allowed for natural wines – e.g. total 20mg/l (free 10mg/l) for our Blaufränkisch, total 35 mg/l (free 12mg/l) for Furmint. It is not about the numbers, it is about working intelligently to understand when you make the additions; for instance, our 2018 whites are still without any SO2 at all – yet they are completely stable.”
At a tasting given by Marcos Fernandez, chief winemaker for Argentine producer Doña Paula, part of Santa Rita, said “We are now fully certified sustainable, which to me is more than organic.” His argument was that Certified Sustainable programmes encompass far more than simply what takes place in vineyard and winery, and follows the process from start to finish, and including energy use, recycling, environmental impact and long term sustainability. All Santa Rita Estates are now certified. In New Zealand 94% of vineyards operate under independently audited sustainability programmes – and over 10% of wineries are certified organic. Biodynamic viticulture is more of a philosophy or way of living, and many of its practitioners are the kind of people who resist regulation. The two biggest certifying organisations are Demeter and Biodyvin, but some growers disagree with their criteria. Perhaps the answer is to shop with people you trust?
Growers are certainly using far less herbicides and fungicides – in the past the wine industry was on of the worst offenders. Even if the criteria for organic certification is weak, at least producers have to start the process. The use of sulphur and other chemicals must be at an all-time low and most producers are increasingly seeking to reduce unnecessary interventions. Yet if we keep demanding cheap wine, it seems inevitable that producers will have to resort to higher levels of (perfectly legal) manipulation.
Jarrarte 2017 Rioja Joven, Abel Mendoza,14%, €17
Jarrarte 2017 Rioja Joven, Abel Mendoza
Organic but not certified. A full-on full-bodied wine bursting with rounded sweet dark plum fruits and a tannin-free finish. With a rack of lamb.
First published in The Irish Times, Saturday 16th February, 2019
A quick quiz to temporarily silence the wine bore in your life; ask him (and it invariably is a him) what are Cirò, Sangue di Giuda, Sfursat, Rossese di Dolceacqua and Nero di Troia? The answer is they are all wines from Italy.
Italy is a treasure trove of exciting wines from lesser-known regions and indigenous grape varieties made in unique styles. It has a range of soils and climates that allow it to produce a bewildering number of wines, and local traditions going back centuries.
There are more than 400 different classifications and in excess of 350 indigenous authorised grape varieties (and 500 others in use), found in 20 different regions. It is no surprise that even the nerdiest wine nerd will have problems remembering them all.
Italy is big in the wine world. Producing some 50 million hectolitres of wine each year, it vies with France as the world’s largest producer, responsible for almost a quarter of global production. When you remember that it runs from the wine-producing island of Pantelleria, a mere 60km from Tunisia, to the frozen Alps in the north, you can see why there is such amazing diversity.
Sometimes it can be a disadvantage, as the rest of the world struggles to understand and appreciate all of these wines. Many wine drinkers simply stick to a handful of well-known names and ignore the rest. This really is their loss, as the standard of winemaking in lesser-known Italy has shot up in recent years.
These four glorious “unknowns” will get your taste buds working in overdrive. Please don’t be afraid to try these, none cost more than €20.
Italians love wines with good acidity and sometimes a slight bitterness – which makes them brilliant food wines.
Rosso Piceno comes from the Marche region on the Adriatic coast, just north of the better-known Abruzzo region. Along with neighbours Rosso Conero and Lacrima di Morro d’Alba, the wines here offer excellent value for money. O’Briens Rosso Piceno must be made from a minimum of 60 per cent Sangiovese, the remainder Montepulciano.
Marzemino is rarely found outside of Italy where it is primarily grown in the cooler alpine Trentino-Alto Adige region. The wines are light and perfumed with juicy sour cherry fruits.
Neighbouring Friuli in the north-east corner of Italy, is responsible for many of Italy’s greatest white wines, as well as some light, elegant reds, this time from the local Refosco grape.
Puglia or Apulia, produces massive quantities of wine, much of it of very average quality. Primitivo (aka Zinfandel) and Negroamaro are the two most popular varieties, but our featured wine is a little more recherche, featuring a blend of Nero di Troia and Aglianico, grapes unique to the south of Italy.
Saladini Pilastri Rosso Piceno 2017, Organic 13% €15.95
Seductive, smooth, elegant red with toothsome red cherry fruits, a touch of spice and a dry finish. Great value for money. With roast pork or chicken. FromDrinkstore, Manor Street, D7; Avoca Rathcoole; Mortons of Galway, 148 Salthill Road Lower, Galway; Red Island Wine Company, 64 Church Street, Townparks, Skerries, Co Dublin.
Ponte del Diavolo Refosco 2016, Friuli 12.5% €15.99
Light refreshing red berries and strawberries with a lovely kick on the finish. Perfect by itself or with chicken or pork based salads. FromBlackrock Cellar, 23 Rock Hill, Blackrock, Co Dublin; Clontarf Wines, 48 Clontarf Road, Dublin 3 ; Red Island Wine Co. Skerriesmpany, 64 Church Street, Townparks, Skerries, Co Dublin.
Roberta Fugatti Marzemino 2017 13% €16
Delicate aromas of violets, light juicy dark fruits, good acidity and a tannin-free finish. A delicious, inviting wine to serve cool with charcuterie and cheese. FromSIYPS.com; Sheridan’s Cheesemongers, various locations
Caiaffa Puglia Rosso
Bubbly, light, juicy dark cherry fruits with a supple rounded finish. A world away from the standard bruisers from this region. With tomato-based pasta dishes. FromLilac Wines, 117 Phibsborough Avenue, Dublin 3; Baggot Street
Wines, 17 Baggot Street Upper, Dublin 2; D-Six Wines, 159/163 Harold’s Cross Road, Dublin 6; Nectar Wines, Sandyford Village, Ballawley House, Sandyford Dublin 18
First published in The Irish Times, Saturday 2nd February, 2019
Still feeling the pinch after Christmas spending? The search for bargain wines reaches an even greater intensity in the months of January and February.
Wines that sell for less than €10 rarely offer genuine value for money, as more than 50 per cent of what you pay will go straight to the Government. Once you pay more than €10, you stand a chance of getting something decent.
In recent months, I have urged readers to try their local independent wine shop or off-licence. Many were badly stung by below-cost selling by the multiples in the weeks before Christmas. This is their leanest time of year, so why not pop into your local indie and ask them to recommend a bottle of wine that offers real value for money? Most parts of Dublin are fortunate enough to have a decent local independent. Further afield it can be hit and miss. Although most retailers now offer an online service, specialists such as Wines Direct and Curious Wines, apparently we still prefer to buy our wine in a shop or supermarket.
This week, I asked four independent retailers from outside the Pale to nominate their best value red wine for less than €15. The four wines chosen all come from regions well known as happy hunting grounds for bargain hunters: Spain, the Languedoc and Puglia.
Declan Brady of Worldwide Wines in Waterford went straight for a Spanish wine from Jumilla. Made from the Monastrell grape (aka Mourvèdre) at 15 per cent alcohol, this is one to blast away those winter cobwebs in the nicest possible way. “It is big, rich and smooth,” says Brady. “We could easily sell it for over €20 and nobody would complain.”
Séamus Daly of Quintessential Wines in Drogheda plumped for an organic Tempranillo from Spain. “Our customers love it,” he says, “it’s a super juicy, well-balanced, floral style of Tempranillo. From family farmed high altitude vineyards, the wine has a lovely freshness not always found in wines from this area.”
Patricia Roberts of hotel, spa, restaurant and wine shop One Pery Square in Limerick says her guests are enthused by the lighter Languedoc red. “Guests see it as an all-rounder, a good match for a variety of foods. Elegant, silky and fruity, it is a step up from many of the high production wines/ labels in the local supermarket. The low alcohol content of 12.5 per cent has brought a few back to the shop for more.”
Lastly Michael Creedon of Bradley’s in Cork went with I Muri, Negroamaro at €14.95, as it consistently gets a positive reaction from our customers. “I think it’s because it offers many of those classic attributes we associate with Italian wines at a very approachable price.” Note some retailers will charge you €15.99.
Les Vignes d’Oc Rouge Grenache / Merlot 2017, Languedoc, France 12.5%, €12.99
Elegant smooth harmonious red fruits, with a soft, easy finish. Chicken pork or tomato-based pasta dishes. Stockists: Grapevine, Dalkey onthegrapevine.ie; Cabot and Co., Westport, cabotandco.com; No1. Pery Square, Limerick, Oneperysquare.com; The PoppySeed, Clarinbridge, poppyseed.ie.
Lobetia Tempranillo 2017, Dominio de Punctum, VdT de Castilla, Organic 14%, €13.95
A very seductive medium-bodied wine with floral aromas, soft ripe red cherry fruits and an easy finish. A great all rounder with most white or red meats, as well as firm cheeses. Stockists: Quintessential Wines, Drogheda, quintessentialwines.ie, Salt & Stove, D8, saltandstove.ie, The Hole in the Wall, Blackhorse Ave, Dublin 7: O’Leary’s, Cootehill.
I Muri Negroamaro 20 , IGP Puglia, Vigneti del Salento 13.5%, €14.95-€15.99
A richly flavoured medium-bodied wine with cherries, black fruits, liquorice and coffee with an underlying earthiness and a rounded finish. With spicy lamb dishes. Stockists: Bradleys Off-licence, Cork, bradleysofflicence.ie; The Vintry, Dublin 6, vintry.ie; Morton’s, Ranelagh, mortons.ie; The Wine Centre, Kilkenny, Thewinecentre.ie; Drinkstore, Manor St., Dublin 7, drinkstore.ie; McHughs, Kilbarrack Road and Malahide Rd., mchughs.ie; Redmonds, Ranelagh; Redmonds.ie; Power & Co. Fine Wines, Lucan; Power-wine.com; Blackrock Cellar, Blackrock, blackrockcellar.com.
Irish wine: David Llewellyn harvesting grapes at the Lusca vineyard, in north Co Dublin. Photograph: @davidsorchard/Twitter
First published in The Irish Times, Saturday 26th January, 2019
By my reckoning the Pant Du vineyard, just south of Anglesey, in north Wales, is about 120km from the coast of Co Wicklow. The principality now has more than 15 vineyards. I have tasted some very good sparkling wines from one, Ancre Hill, in Monmouth. Will it be long before we have our own wine industry in Ireland?
David Llewellyn (who also grows apples) was the pioneer over here, planting vines, under cover and outside, in the early 2000s. He released the Lusca 2016 Cabernet Merlot recently. He may soon have competition from Waterford, where David Dennison is working on his Irish wine, and Tipperary, where rumour has it that there are plantings of Frühburgunder.
I was always taught that wine is the produce of fresh grapes, so the following three drinks probably cannot technically be called wine. But that doesn’t mean they aren’t very nice.
Killahora Orchards, in Co Cork, has 108 varieties of apple and 36 of perry pear on the site of an ancient orchard. Barry Walsh and Tim and Dave Watson produce several ciders, a pommeau (a mix of apple juice and apple brandy) and an ice wine. Killahora deserves a whole article to itself, and I promise to address that later this year.
Ice wine is made by picking frozen grapes and gently pressing them to extract sugars and other dissolved solids without the frozen water. Most is produced in Canada and Germany. It is possible to cheat a little and put fresh grapes in a freezer. More recently apple producers have been doing the same with frozen apples, making ice cider. The Killahora apple ice wine gently ferments for up to a year, making a wine with 11 per cent alcohol, lots of sugar and plenty of refreshing acidity.
Kate and Denis Dempsey set up the Kinsale Mead Company two years ago. The idea came about after work trips to Portland, in the United States, where he got to know people making wine, cider, perry and mead. “It was always at the back of my mind: how come no one in Ireland is making mead?” Denis says.
Their meads are neither sweet nor cloying. “We wanted to make serious, proper drinks that would work with food. The reaction has been really good; people love the fact that they are rediscovering an ancient Irish drink.”
The Dempseys hope one day to be able to make all of their mead from Irish honey. At the moment they import honey from Spain.
I have written about the Mónéir strawberry wine, from Wicklow Way Wines, before. Today I include its blackberry and elderflower wine, described to me by one member of the wine trade as tasting like a light Bardolino.
Móinéir Blackberry Wine, Wicklow Way Wines 11%, €22
Fragrant aromas of red cherries and black fruits; concentrated cassis and blackberries with good acidity and excellent length. Very moreish, attractive wine. Ours went well with pork. From Mitchell & Son, Dublin, Co Wicklow and Co Meath; La Touche, Greystones, Co Wicklow; Wines on the Green, Dublin 2; Bubble Brothers, English Market, Cork; Avoca, Dublin, Co Meath, Co Kerry, Co Wicklow and Belfast; Wicklow Wine Co, Wicklow; Quintessential Wines, Drogheda, Co Louth.
Killahora Orchards, Rare Apple Ice Wine 2017 11%, €27 (375ml)
An explosion of flavours: toffee apples, baked spiced apples, honey and apricot. Crisp and acidic; sweet but not in the least bit cloying. Try it with tarte Tatin or apple pie. From Terroirs, Dublin 4; Baggot Street Wines, Dublin 4; Bradleys, Cork; McCambridges, Galway.
First published in The Irish Times, Saturday 19th January, 2019
The idea for this week’s article came about by chance; on a cold wet miserable January evening, I found myself yearning for something rich and warming to accompany a spicy stew I had cooked. I have been quietly suffering from a serious (aren’t they all?) bout of man-flu, and with my sinuses blocked, I couldn’t taste very much. This was not the time to sip at delicate light wines. I came across four wines, each from a different part of Catalonia in Spain. All shared two common traits. They were rich, full-bodied and powerful, perfect for cold weather drinking. All were 15 per cent or 14.5 cent (which could mean 15 per cent). It was a case of fighting fire with fire. I tried them out with various robust dishes, and not only did they actually taste of something, they also improved the food (and my mood) immeasurably. Back to lighter wines when the weather improves.
All of these Spanish wines come from different mountainous sub-regions of Catalonia, back from the coast. They seem remote when you visit, yet most are only an hour or so from bustling, busy Barcelona. The second common trait in all four wines was a streak of refreshing acidity, not often found in full-bodied red wines. This is down to the varied soils and climate of these mountainous regions. The acidity provides a unique balance to the power and richness of the wines.
If you do intend heading to Barcelona this year, avoid the crowds for a few hours and head up into some of the most spectacular vineyards of all. Whether it is the soaring, rugged mountains of Priorat, with their steep slate slopes, or the wild coastal hills of Empordà, these are areas well worth visiting. A trip last year with Catalan producer Torres to their new winery in Costers del Segre (with the wonderful name of Purgatorí) reminded me of the unique beauty of this part of the world – and how good the food can be.
If you are visiting, Torres has estates in many of the sub-regions of Catalonia, including Priorat, Conca de Barberà, Penedès, and Costers del Segre, most of which offer tours and tastings.
Pirorat (or Priorato in Castilian) is the best-known region, and certainly produces the most expensive wines, some of which sell for hundreds of euro, although the Mosaic below is an exception at an offer price of €15. The regions surrounding Priorat mentioned above produce wines that are usually far less expensive and can offer far greater value for money.
As you will have gathered, these are not wines for sipping before dinner. But with substantial dishes such as curries, barbecued meats and winter braises, they deserve a place at your table.
Oriol dels Aspres Negre 2014, Empordà, Catalonia 14.5% €14
Powerful and earthy with maturing ripe red cherry fruits, and a rounded soft finish. With a rich hearty beef stew. Stockists: Jus de Vine, Portmarnock, jusdevine.ie; JJ O’Driscoll, Ballinlough, jjodriscoll.ie; Deveneys, Dundrum; The Hole in the Wall, Dublin 7.
Mosaic 2016, Priorat, Catalonia
14.5% €23.99 (€15, February 14th-March 4th)
Powerful, muscular with savoury licorice and spicy dark fruits. It went well with my spicy Mexican beef and bean casserole. Stockists: SuperValu, supervalu.ie; Centra, Centra.ie.
Petit Saó 2015, Mas Blanch i Jové, Costers del Segre, Organic 14.5% €15.95
Inviting and fragrant with blackcurrant fruits, a seam of refreshing acidity and a good dry tannic finish. Swarthy, full-bodied and warming. Great with lasagne. Stockists: O’Briens, obrienswine.ie
Braó 2015, Montsant, Acústic Celler, Catalonia 15% €30
Full-bodied but deliciously smooth and opulent, with rich dark fruits, plenty of spice, and well-integrated tannins on the finish. The Acústic red (€22) is also well worth trying. With barbecued beef. Stockists: Bubbles Brothers, the English Market, Ballintemple, Cork, bubblebrothers.ie; Urru, Bandon, Urru.ie; J.J. O’Driscoll, Ballinlough, jjodriscoll.ie.
First published in The Irish Times, Saturday 12th January, 2019
How are you getting on with your dry January? Alcohol is something of an occupational hazard for a drinks writer; it is my job to drink, or at least taste, the stuff on a very regular basis. Mine is one of the few jobs that permits you to pour a glass of wine, whiskey or beer at 9.30am. While most of us dutifully spit out everything we taste, I know that a little alcohol passes into my bloodstream with every mouthful. Hence I never drive to tastings, and keep a close eye on my consumption.
I have no problem with the concept of a dry January, but it is not really practical for a wine writer. Instead I try to avoid alcohol, when possible, for the first three days of each week throughout the year. Padraig O’Morain’s thought-provoking article in the Irish Times health supplement on dry January rang a few bells for me. My own trigger is to pour a glass of wine at about 6.30pm, when I start preparing dinner. When I first cut out drink, I avoided this impulse by making dinner earlier, by having much simpler, easy-to-prepare meals or by having a soft drink instead.
One of the biggest problems with going dry is what to drink instead. Leaving aside the effect it has on your senses, alcohol does actually make a drink much more complex and interesting. I have never enjoyed sweet fizzy drinks, and while I like water, it can become a little boring after a while. Non-alcoholic wine, led by Torres Natureo, has become so much better, as have alcohol-free beers. Seedlip leads the way as a gin alternative. The range of soft drinks has expanded hugely in recent years so there are plenty of options, many of them made here in Ireland. For me kombucha and water kefir are probably the most interesting. You can make them at home, providing you can get hold of a scoby, but there are plenty available in our shops and supermarkets.
However, making your own drinks is so much more fun and not at all difficult.
It may seem strange but vinegar makes a great base for homemade cocktails; a few teaspoons of the exquisite Irish-made Wildwood balsamic vinegars, or any of the great Irish cider vinegars (I love The Apple Farm or Llewellyn) add a savoury tang to any drink. My current favourite is made simply by leaving a few sprigs of rosemary to macerate in water (still or sparkling) for a few hours in the fridge, sometimes with a few slices of lemon or lime and a teaspoon of vinegar. If I am feeling summery, slices of cucumber and fruit, fresh mint and other herbs make for a fantastic, interesting refreshing drink.
King of Kefir Cucumber, Mint & Thyme €2.90 (330ml)
Made in the Chocolate Factory in Dublin, this is a fascinating complex drink; you certainly get the cucumber and herbs, with a funky touch and an off-dry finish. See kingofkefir.ie for stockists
The Happy Pear Wild Berry Kombucha €2.50 (200ml)
Intense fresh crunchy redcurrant fruits with a lightly funky spicy dry finish. Very refreshing. Not cheap but delicious. FromThe Happy Pear, Greystones, Co Wicklow, and Clondalkin, Dublin 22
Mariko Sparkling Sencha Green Tea €2 (750ml)
With no calories or sweeteners, this is the least expensive of the drinks featured. Brewed in Co Mayo, this is very pleasant; an effervescent, fragrant drink with light tannins on the finish. FromSuperValu