On a lovely spring morning, John Wilson brought some Spanish sunshine to the 12-week certificate students here at the cookery school in Shanagarry. John Wilson, one of Ireland best known wine writers, and wine correspondent to The Irish Times, introduced the students to the wine regions and wines of Spain, while also incorporating Spanish food, heritage and culture into the morning’s masterclass on Wines of Spain.
John gave a tutored tasting of the following wines:
Louro de Bolo 2015 Valdeorras, Rafael Palacios
La Iña Fino Lustau, Jerez
La Malkerida 2014 Utiel-Requena
Flor de Brezo Gregory Perez, Bierzo
La Bruja de Rozas 2015, Viños de Madrid, Sierra de Gredos, Commando G.
We were delighted to recently have the opportunity to introduce New York based wine writer Alice Feiring to the 12 week cookery students, virtually –via Skype. We beamed Alice onto the big screen in the demo room live from New York for a very interactive talk and Q&A with the students.
Alice gave an inspiring talk to the cookery school students about natural wine. By way of illustration during the talk, we showed Vino di Anno, a natural wine from Mt Etna, Sicily, made by Anna Martens & Eric Narioo in a Qvevri (Qvevri in Georgia were one of the first vessels ever to be used for wine fermentation, terracotta vessels, buried completely surrounded by the natural coolness of the earth, with just the top part barely above ground)
Alice also spoke about Georgian wine and Georgia in general, a subject near and dear to Alice’s heart and the subject of one of her books ‘For the Love of Wine, my odyssey through the world’s most ancient wine culture’, published March 2016, about the people, places, food, and natural wines of Georgia.
Pascal Rossignol of Le Caveau, @lecaveau1, is a regular guest wine lecturer at the cookery school and last week gave a masterclass on organic, biodynamic and natural wines to the 12 week certificate students
Pascal, a passionate advocate of organic and biodynamic wines made naturally for many years, has been introducing natural wines to people here in Ireland for over the past decade. Le Caveau, ‘importer of wines sourced from quality-minded artisan vignerons whose wines are true to their origins and made as naturally as possible’ was started in 1999 and has been awarded multiple times, Best Fine Wine Merchant nationwide in Ireland.
Pascal, originally from Gevry-Chambertin in Burgundy, primarily focused on Italy (with a final stopover in a wild vineyard in Colchugua, Chile – we do like to criss-cross the world of wine during our wine classes, mirroring the global representation of the students who come from all over the world to Shanagarry in East Cork).
Natural wine is broadly speaking a wine is made from hand harvested grapes grown in a biodynamically or organically farmed vineyard, fermentation occurs with indigenous (wild) yeast, no additives, no manipulation – basically little or no intervention in the winery, with minimal or no added sulphur, all resulting in a wine with more purity, vibrancy, vitality, drinkability, and personality. We also spoke to the students about sulphur. This turned into a fascinating discussion with the students as two are science graduates. Due to allergen labelling, ‘contains sulphites’ is written on the wine label. Even if no sulphur is added at any stage by the winemaker, there will be small amounts occurring naturally in wine as a result of the fermentation process. Natural wines are generally regarded as wines that have no sulphur added by the winemaker, or the bare minimum added depending on vintage and cuvée, and even then, the amount of sulphur added would certainly be very low compared to wines at the other end of the spectrum which would be wines produced in a heavily processed way on an industrial scale. Sulphur is a preservative and an anti-oxidant, and can be found in many other things, including for example in dried fruit, as can be seen in the case of apricots where one can buy sulphured, or un-sulphured apricots.
Pascal led the class on a tutored tasting of the following wines including an ‘orange’ wine and also a wine made in ‘Qveri’.
‘Orange wines’ / amber / skin contact wines, are white wines that are made like a red, i.e. with grape skin contact.
Qvevri were the first vessels ever to be used for wine fermentation, with archaeological finds dating back to 6000 BC. Qvevri are clay vessels lined with beeswax and completely buried under the ground where the temperature stays even throughout the year, allowing the wines to ferment in the natural coolness of the earth
Our thanks once again to Pascal for another fantastic guest wine lecturer class to the 12week certificate students.
Filippi Soave, Veneto, Italy 2014
Filippi’s organic vineyards are located in Castelcerino, in the highest part of Soave, in the Veneto region of Northern Italy. Over the years, he’s incorporated some of the principles of biodynamic farming as well. 100% Garganega. As for the Soaves, while most top examples are often rich and honeyed, Filippi’s wines are some of the most structured and mineral-driven. The high elevation and volcanic and limestone soils certainly come through in the brightness and focus of the wines.
Valpolicella, Monte dall’Ora, Veneto, Italy 2015
When Alesandra and Carlo Venturini first discovered Monte dall’Ora it was love at first sight. As children of farmers, they were excited and challenged by the hard work it was going to take to restore these ancient vineyards. Located in Castelroto, in the hills outside of Verona, the vineyards of Monte dall’Ora are planted on a base of limestone soil and form a natural amphitheatre facing southeast towards the city. In fact, portions of their vineyards are planted on ancient dry stone terraces called marogna, a design in which large stones form the exterior support structure and smaller stones form a spit of land in the interior. This brittle stone, in which fossils and petrified shells can be found, allows for excellent drainage and deep penetration of the vines. The Venturinis are firm adherents to biodynamic principles. As such, they encourage the growth of biodiversity by planting herbs such as rosemary and lavender in the summer, whose fragrant blooms are attractive to bees; and sowing cereals in the winter, whose roots move and aerate the soil. In addition, Alessandra and Carlo have emphasised traditional and native grape varieties wherever possible to give originality and typical wines. All the wines are blends of Corvina, Corvinone, Rondinella, Molinara and Oseleta. Fermentation is spontaneous with indigenous yeasts and extraction is gentle giving wines of gentle, cherry-fruited elegance.
Ciello Rosso, Nero d’Avola, Sicily, Italy 2015
Made from organic grapes Ciello Rosso Nero d’Avola has freshness and energy, dark red colour, hints of black plum, coffee and chocolate on the nose, pleasant spiciness in the mouth with smooth dark fruit flavours
The dynamic Vesco family took over the winery 10 years ago and have since revolutionised the viticultural practices and invested heavily in cutting edge technology for the winery and bottling line. Their organic vineyards are located high up in the hills above Alcamo. The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. The climate is clearly suited for producing the best quality grapes. The grapes tend to be picked earlier in the year than many of their neighbours which produces their customary bright, fresh style of wine. These wines are a million miles from the overripe styles made by many of their peers. Night harvesting and modern temperature controlled fermentations result in bright, fresh, modern wines. Inexpensive, but beautifully made and full of authenticity.
Vino di Anna ‘Qveri’, Sicily, Italy
Anna Martens & Eric Narioo, Etna Biodynamic principles, natural wine. The vineyards are at altitude (760-900metres) and are farmed organically. The Vino di Anna wines are made on their small property without much intervention, using native yeasts and no additives, save for a little SO2 in some lots (normally nothing is added at all). A variety of vessels are used for fermentation, including Palmento, old barrels and a Georgian qvevri.
“Our second Qvevri wine made in a 2,000 litre Georgian Qvevri. Nerello Mascalese was hand harvested from our “Don Alfio” vineyard located at 900 metres above Rovitello. The fruit was 100% de-stemmed by hand into the Qvevri. Alcoholic fermentation lasted just over two weeks followed by malolactic fermentation. The Qvevri was then closed and the grapes were left to macerate until April 2014. The resultant wine was pressed and put in an old oak cask until bottling in September 2014. No SO2 was added. The wine was neither fined nor filtered prior to bottling. Floral and expressive in the nose, this wine has a fine, textural structure. Morello cherries are coupled with cherry blossom. The palate is taut, complex and long.” Anna Martens & Eric Narioo
“Anna Martens and her Etna wines are one of the most exciting discoveries I have made this year. I met Anna years ago when she had just left a cellar job at Tenuta dell’Ornellaia on the Tuscan coast and had a vague memory of her moving to Etna to work with Andrea Franchetti. But I didn’t know until recently that this petite Australian had started her own wine brand on the volcano. She runs a small vineyard with her husband Eric Narioo on the north face of Etna. Many of her head-trained vines reach 100 years of age and are planted up to 900 meters above sea level. She adopts a non-interventionists – philosophy with natural yeast, no fining or filtering, and little or no SO2. Her most exciting wine, Qvevri, is made in 2,000 liter Georgian clay vessels.”
Valli Unite Barbera, Piedmont, Italy
Valli Unite (‘United Valley’) started over thirty years ago, at a time when most young people left the land to seek work in the large cities of northern Italy. It was started by three young men from local farming families who were deeply attached to their land and traditional practices, who had a belief in organic farming and biodiversity as the way of the future and were committed to a way of life and farming that would be sustainable over the long term. Valli Unite now numbers four families and 25 people, each bringing their own strengths and talents: from vine-growing and wine-making; to cheesemaking; to animal husbandry and butchery; to a hospitality and a restaurant and shop selling their own produce. Their wines have vibrancy and sense of place.
“Barbera is plush and velvety, with a savoury, earthy, kirsch fruit character. Complex and multi-layered on the nose. Dry on the palate, with ripe black cherry and damson fruit. Well-balanced, satisfying, long finish, good grip, totally delicious”
La Stoppa ‘Ageno’, Emilia-Romagna, Italy
Certified organic, natural La Stoppa is a 50-hectare property located in North-West Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian-Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted and the wines produced from La Stoppa are typically Emilia.
The soils consist of heavy clay, and the estate has been worked organically since the early 90’s (certified in 2008). Moving forward occasionally means taking a step back. A minimal intervention approach is taken in the cellar: the wines ferment off of their native yeasts and nothing is ever added or subtracted from the juice. Sulphur is never added during vinification, only in small doses at bottling. Because of the region’s warm climate, Giulio prefers long skin contact to extract as much as possible. Stainless steel, concrete and wooden tanks are used for fermentation and small and large oak barrels are used for aging.
Ageno is an ‘orange wine’ made from 60% Malvasia di Candia Aromatica, 40% Ortrugo and Trebbiano grown on clay/limestone soils in a very warm climate (Elena Pantaleoni, owner says that this part of Emilia can be hotter than Sicily during the summer). The juice and skins stay in contact for 30 days and fermentation takes place spontaneously with ambient yeasts. The resulting wine is matured for 12 months, half in stainless steel, the other half in used French oak barriques, with a further 2 years in bottle before release.
Deep golden/amber in colour. On first pouring, bruised apple. With air, it becomes incredibly complex: candied orange peel and grapefruit, honey, smoke, nuts, and a herbal and Mediterranean character. The palate is medium full, bone dry, again very complex and intriguing. Candied fruit flavours on the sweeter end, yet somehow also savoury, nutty, umami characteristics. Very well balanced, with linear, mouthwatering acidity, a touch of palate-cleansing astringency and a lengthy finish.
The Villalobos family estate is located close to the village of Ranguili and is entitled to Colchagua Valley appellation of origin. The vineyard is essentially Carignan as far as anyone can ascertain, and was originally planted during the 1940’s and 50’s. Villalobos vines have never been treated; indeed, the vines have always grown wild and free from any chemical processes for sixty years amongst native Chilean flora such as maitenes, rose-hip, Culenes, pine trees, blackberry bushes etc. In fact, the mission is the constant quest to produce a wine characterised by its unique qualities and the special Carignan variety, which had almost disappeared from Chile and is rarely found in this particular region.
The wine cellar was founded in the sculpture workshop of Enrique Villalobos, in the Artists Valley located in the Colchagua Valley. “The art of sculpture and the art of wine-making are intrinsically linked in the creation process; that is, the modification and intervention of substances offered to us by nature, which the artist may turn into a unique and particular work of art.” Given this context the winegrowers wish to distance themselves from the traditional industrial monoculture. Their main goal is to produce wines which reflect the seasonal conditions and qualities of the terroir, taking advantage of the organic and wild characteristic of the aged vines. This unique terroir allows them to harvest grapes which give the wine an aroma that is perfectly harmonised with the Chilean countryside.
The philosophy of Villalobos is based on absolute respect for the environment where the grapes are grown.
Viticultural methods involve the use of draught horses and natural forms of herb control in order to keep the natural balance. Grapes are hand-harvested, since the vines grow amongst rose-hip, blackberry bushes and other native plants, which makes the harvest a logistical challenge to say the least!
Villalobos’ Carignan is neither filtered nor fined and nothing is added to the wine which is allowed to age slowly and naturally in French oak barrels. It is the colour of a dark rosé, there is no extraction or concentration, just clean, pretty lifted, almost graphite fruit supported by clean acids.
A note on natural wine…
In its simplest form, natural wine takes organic or biodynamic practices in the vineyard as its starting point and extends them into the winery in an attempt to reduce the total use of chemical inputs and manipulations throughout the entire production process. One of key differences is often the low or zero use of sulphur dioxide (SO2).
Natural wine is not an accredited or legally defined term but refers to a broad range of desirable practices both in the vineyard and the winery. These include
-the use of organic or biodynamic treatments to bring life to the soil,
-no capitalisation (added sugar to raise potential alcohol)
-no added enzymes,
-the use of natural wild yeasts for fermentation,
-no added “flavourings” (tannin powder, oak chips, etc)
-no adjustments e.g. either adding acidity (acidification) or taking out acidity from the wine (de-acidification),
-low or zero use of sulphur dioxide at any stage of harvesting, fermenting, or bottling
-no or very light filtration and fining
There is also a recognisably “natural wine style” emerging, which for many is the chief allure of this category. At their best, natural wines display lightness and purity of fruit. They have higher levels of acidity, often combined with more restrained levels of alcohol. They often have little or no new oak influence. They can also be nutritious in the true sense of the word, being living products, they appeal to the stomach as well as the palate. This style of course may not be everybody’s cup of tea. The proof of the pudding will always be in the drinking and as the saying goes ‘the best bottle on the table is always the empty one’.
A word about labelling…
All wines contain some sulphites, so please be wary of wine labeled ‘sans sulphites’ or ‘sulphur free’, as this may have got lost in the translation of the label when what was meant was ‘no added sulphur’. (Different labelling rules do apply eg wines sold in the USA). Wines made or sold in the EU are labelled ‘contain sulphites’ In a recent article by Jancis Robinson MW she writes: ’Sulphite is a term that covers all form of sulphur, which is a natural by-product of fermentation so all wines contain a small amount of sulphites even if none added’
The word ‘naturalement’ or ‘naturally’ or any other similar words on the front or back label does not mean it’s a natural wine as natural wine is not a regulated term, so one does not usually expect to see it written on the front or back label of a natural wine.
Bio on a label in most European labels, means Organic (and not Biodynamic)
I told the students the week before that they were in for a treat at the following wine class… “a slice of ham and glass of wine”, knowing just how good it was going to be, but wanting the students to discover this for themselves. @ColmMcCan
We were delighted to welcome John Wilson, wine writer, The Irish Times to the Cookery School on Wednesday 25th October 2016, for a talk & tutored tasting on Wines of Spain.
Irish Times wine correspondent, John Wilson has 20 years of practical experience in the wine trade under his belt. He is author of ‘Wilson on Wine 2015, 2016 and his just published 2017 edition. His other wine writing including editing ‘The Wine Guide’, Ireland’s best ever selling wine book. Most of all, as he say himself, he likes a glass of decent wine. You can follow John on twitter at @wilsononwine and on his blog www.wilsononwine.ie
John was a wonderful guide, taking us on a journey through the wine regions and grape varieties of Spain, culture, heritage and of course food – especially food and wine matching.
And to back up all the theory, we had a practical too – with a line-up of wines to taste:
Rías Baixas 2015, Bodegas Fefiñanes
El Bolo Godello 2015, Valdeorras, Rafael Palacios
El Castro de Valtuillé, Bierzo Joven 2014, Bodegas Valtuillé
Adnos Bobal 2012, Valencia, Alta Expresión
Lopez Herederia Viña Tondonia Rioja Reserva 2004
Matarromera Crianza 2012, Ribera del Duero
La Iña Fino, Bodegas Lustau, Jerez
Spain truly came to East Cork with when John was joined by Mario Hiraldo Regalado, Iberico Ham master carver, who gave a masterclass talk & demo to the students.The Iberico Ham, expertly carved by Mario, paired perfectly with the Fino Sherry introduced by John. As Darina told the students, it is one of the most delicious pairings. The students could see for themselves why Iberico Ham is often described as one of the most extraordinary gourmet products in the world. ‘The Iberico black pig’s ancient breed, chemical-free diet, free range rearing in the Dehesa, a network of pasturelands dotted with holm and cork oak in South-West Spain followed by 2 years curing, resulting in what is often described as ‘the most prized meats’. This was a real treat very much appreciated by the cookery students
Over the course of his 17-year career, Mario Hiraldo Regalado has evolved into a master of all things Ibérico. In fact, his official title is Master Carver and Ham Controller. He has become an ambassador of that technique and tradition, teaching all over the world. His passion and profession have landed him squarely in the grand traditions of Spanish Jamón, with posts as Master Carver for Turismo Andaluz S.A. and D.O.P. Jamón de Huelva, respectively. You can follow Mario on twitter at @mariohiraldo
Our thanks to Counsellor Javier Moral Escudero, Embassy of Spain, and Sara and Esther and all in the Economic and Commercial Office of the Embassy of Spain in Dublin for all their help in organising this fantastic visit. @SpainFoodWineIE
What a truly delicious and memorable morning for the students!
We were delighted to introduce to the students on the 12-week certificate course, one of the up and coming wine regions, and wines, available in Ireland at present. And of course to mark Croatia’s entry to the EU.
Malvasia Vina Laguna
Malvasia is grown by Agrolaguna – Croatia’s largest wine maker.
Bruno Dokic, the lead wine maker describes his Malvazija (Croatian spelling) as reminding him of a balmy summer’s day – it’s about 32c and he’s sitting on a boat moored in the Adriatic just off Porec (pronounced Porec) – the town where most of his vineyards are planted.
Summer in a glass just about describes this wonderfully sunny wine – straw coloured with a fresh, zingy twist on the palate. That summer colour comes from the yellow soil on which the vines are grown.
Teran Vina Laguna
Bruno Dokic – Vina Laguna’s lead wine maker – describes his Teran as a cosy winters evening in front of a roaring fire.
Even though Croatia enjoys one of the best climates in all of Europe, it can get very cold on winter evenings.
A plate of the local stew, the fabulous Croatian crusty bread and a glass of Vina Laguna Teran are a perfect combination.
Teran is robust but still quite light in style, ruby red in colour with a hint of tartness that’s a bit different to the norm and the peppery touch gives it a nice kick.
We were delighted to join in with the week long celebration of Sherry for World Sherry Day (week)
We had a Sherry talk and tasting here in the school for the students on all things Sherry, We were delighted to be joined by Rafael Salazar, of Vinostito, who is orginally from Cadiz, Andalucia, so Rafeal and Colm were delighted to introduce the students to Sherry – its culture, history, tradition, food, and of course Sherry.
Some photos here to capture a day, which we all really enjoyed. More details to follow on the Sherry and tasting notes.
Some previous Sherry events at Ballymaloe are listed here
The inaugural international Literary Festival of Food and Wine took place at Ballymaloe House, Grainstore and Cookery School over the May Bank Holiday wekend, 3 – 6 May. A magical weekend was had, with many wine & drinks events, and here are a selection of photographs and some links to write-up on the weekend. We are already looking forward to 2014 Literary Festival!
With Eric Narioo of Les Caves des Pyrène and Pascal Rossignol of Le Caveau
Talk and wine tasting of a selection of artisan wines, at Ballymaloe House, Sunday 26th May, 6pm
Eric from Les Caves de Pyrène, Surrey, and Pascal from Le Caveau, Kilkenny, both specialise in artisan wines sourced from individual growers, that are ‘true to where they come from, which are made by hand with minimal interventions in the vineyard and winery, and which show maximum respect for nature and the environment’.
Pink bulles’ Pet Nat Gamay rosé by Jean Maupertuis (Auvergne, France)
Vino Bellotti Bianco 2011, Cascina Degli Ulivi (Piemonte, Italy)
Vouvray ‘la Dilettante’ 2011, Pierre et Catherine Breton (Loire Valley, France)
Vitovska Amphora 2007, Vodopivec (Friuli, Italy)
Cheverny Rouge 2011, Clos Tue-Boeuf (Loire Valley, France)
Vino di Anna 2011, Eric Narioo and Anna Martens (Etna, Sicily, Italy)
Peza do Rei 2010, Adega Cachin (Ribera Sacra, Spain)
Villalobos ‘Wild Vineyards’ Carignan Reserve 2010 (Colchagua Valley, Chile)
This is a great opportunity to listen to two passionate and experienced wine experts in this area, over a very pleasent, informal, yet educational talk, and a tasting of different artisan wines.
We held a Sherry Dinner in the Big Shed at Ballymaloe, showcasing the Sherry from Gonzalez Byass, on the Friday evening, 3rd May, for the Bord Bia Taste Council Summer School, during the weekend of the Literary Festival of Food and Wine.
Ted Berner, of Wildside Catering (and sherry fan!) and his team of chefs created a wonderful dinner matched with Gonzalez Byass Sherry, including Tio Pepe Fino, Tio Pepe En-Rama Fino, AB Amontillado and Palo Cortado Leonor. Thank to Oscar Bayo and all at Gonzalez Byass for their great support, and to all at Barry & Fitzwilliam for their fantastic support as always. We also had a traditonal venencia on hand for people to try their hand at pouring their own Sherry.
The inaugural wine served in the Big Shed was Sherry – won’t be the last time….
During her Wine Grapes presentation at the Literary Festival, Jancis Robinson MW showed a Equipo Navazos La Bota Palo Cortado as one of the seven wines shown, and a show of hands at the end of the night, showed just how well recieved it was, being one of the most popular in the show of hands. Sherry on a roll?
Leslie Williams, wine writer, The Examiner, also very kindly presented the Fino & Manzanilla tasting during the weekend, and that was also very well recieved, along with Sacha Whelan’s Iberico Jamon. Simply Delicious!
Some pictures capturing the set-up for the Sherry Dinner in The Big Shed at Ballymaloe
The inaugural Ballymaloe Literary Festival of Food and Wine, which takes place 3rd – 6th May 2013, will include well known wine & drinks writers, Jancis Robinson MW, Mary Dowey, Tom Doorley, and John Wilson, to name but some of the 40 national and international speakers attending.
Throughout the weekend, there will also be talks and tastings on wine & drinks including Single Pot Still Irish Whiskey from Midleton Distillery, wine and sherry tastings, cooperage display by Ger Buckley, Master Cooper, Midleton Distillery, and also a ‘Pop-up’ wine shop Please see www.litfest.ie for full programme of events. Wine & drinks events taking place during the Literary Festival:
Saturday 4th May, 11.30am-1.00pm
‘RIAS BAIXAS and ALBARINO’ talk and tasting with John Wilson, wine writer, The Irish Times, in conversation with Juan Gil de Araujo González de Careaga, President of the D.O. Rias Baixas, Galicia, followed by ‘SHELLFISH and ALBARINO LUNCH’ at 1.30pm Shellfish and Albarino – a match made in heaven. The Ballymaloe kitchen will cook the freshest shellfish to demonstrate this fantastic pairing. Juan Gil de Araujo González de Careaga, President of the D.O. Rias Baixas, will leads us through this lunch (In the Long Dining Room at Ballymaloe House) Book tickets €50
Saturday 4th 12.00pm, 2.00pm and 5.00pm
‘SINGLE POT STILL IRISH WHISKEY’ from Midleton Distillery Talk and tasting, on Single Pot Still Irish Whiskey from Midleton Distillery, alongside Irish Farmhouse Cheese
Saturday 4th May, 2.30pm – 4.00pm
‘WINE AND WORDS’ with John Wilson and Tom Doorley, Talk and tasting, with wine writers John Wilson, wine writer, The Irish Times, and Tom Doorley, wine writer & restaurant critic, who will talk about wine books in general, including a talk on the books of Maurice Healy – Ireland’s first wine journalist. Healy, a barrister, wrote a number of books, including The Munster Circuit, as well as two very amusing books on wine – Stay me With Flagons, and The Wines of Bordeaux. There will be a tasting of some featured wines specially selected by John and Tom, and helpful advice on ‘Wine tasting tips’. (takes palce in The Carrigaun Room, at the Grain Store, at Ballymaloe House) Book tickets €25
Saturday 4th May, 3.00pm
‘IRISH APPLE BRANDY and CIDER’ talk and tasting with William O’Callaghan of Longueville House, Mallow, Co. Cork
Saturday 4th May, 4.00pm
GER BUCKLEY, MASTER COOPER of MIDLETON DISTILLERY Presentation and demonstration on everything to do with barrels and the ancient craft of cooperage (in The Big Shed)
Saturday 4th May, 4.30pm – 6.00pm
‘GOING NATURAL – NEW TRENDS’ with Mary Dowey and Pascal Rossignol Talk & tasting, with Mary Dowey, well known Irish wine writer, and Pascal Rossignol, guest wine lecturer at Ballymaloe Cookery School, and award winning Le Caveau wine specialist, with a focus, and tasting on new trends in the wine world, with an emphasis on topics including ‘Natural’ Wines; Old Vines; Sulphur, and Biodynamic Wine (takes place in The Carrigaun Room, at the Grain Store, at Ballymaloe House) Book tickets €25
Saturday 4th May, 6.30pm – 8.00pm
A ‘QUESTIONS AND ANSWERS’ SPECIAL ON FOOD AND WINE chaired by John Bowman, A debate on food and wine issues with an expert panel, chaired by John Bowman, who will take your food and wine questions and demand answers from an expert panel. (takes place in the main part of the Grain Store, at Ballymaloe House). Book tickets €25
Saturday 4th May, 8.30pm
****this event is now sold out – waitlisted**** Darina Allen dinner at home, with Skye Gyngell, and Pierpaolo Rapuzzi of Ronchi di Cialla, Friuli, Italy, with wines from the indigenous grape varieties of the region, including a particular focus on the Schioppettino grape variety.
Sunday 5th May 11.00am
‘A SPECIAL CORNER OF ITALY – FRIULI’ with Pierpaolo Rapuzzi A wine tasting of indigenous Italian grape varieties from this special corner of north-east Italy, with Pierpaolo Rapuzzi of Ronchi di Cialla, a key Friulian producer, located in the commune of Prepetto, very close to the border with Slovenia. The line-up of wines for this tasting is Ciallabianco 2011, Ciallabianco 2001, Ribolla Nera 2010, Schioppettino di Cialla 2008, Schioppettino di Cialla 2001, Refosco dal Peduncolo 2006, Refosco dal Peduncolo 2003 and Picolit 2008. The winery is known for the ageing power of its indigenous whites, and for the finesse of its red wines, made from exotic and mythical local grapes. The Rapuzzi family have been awarded for their work in rescuing endangered indigenous grape varieties. (Please e-mail firstname.lastname@example.org for more details on this event)
Sunday 5th May, 12.00pm, 3.00pm and 5.30pm ‘SINGLE POT STILL IRISH WHISKEY’ from Midleton Distillery Talk and tasting, on Single Pot Still Irish Whiskey from Midleton Distillery, alongside Irish Farmhouse Cheese
Sunday 5th May, 12.30pm
‘WINE and LITERATURE’. John Wilson, wine writer, The Irish Times, will give a light-hearted wine tasting, accompanying each wine with a quote from some literary source, including Shaw, Fields, Colette, Rabelais and Pablo Neruda!’ (Fringe in The Big Shed)
Sunday 5th May, 1.30pm
‘FINO AND MANZANILLA’ Dry Sherry – a tasting of Finos, including En-rama style, and Manzanilla (Fringe in The Big Shed)
Sunday 5th 12.00pm, 2.00pm and 5.30pm
‘SINGLE POT STILL IRISH WHISKEY’ from Midleton Distillery Talk and tasting, on Single Pot Still Irish Whiskey from Midleton Distillery, alongside Irish Farmhouse Cheese
Sunday 5th May, 2.30pm – 4.00pm
‘SPICE MIXES – WINES TO SUIT SPICY ASIAN DISHES’ with Mary Dowey Wines to go with spicy dishes from range of different cuisines. with Mary Dowey, wine editor, The Gloss Magazine, and author of many wine books, including ‘Food & Wine Matching Made Simple’ (takes place in The Carrigaun Room, at the Grain Store) Book tickets €20
Sunday 5th May, 3.00pm
‘DOURO VALLEY – STILL & FORTIFIED’
White, Red & Port – talk and tasting on the Douro Valley, with Maurice O’Mahony, Wine Alliance (Fringe in The Big Shed)
Sunday 5th May, 4.00pm
GER BUCKLEY, MASTER COOPER of MIDLETON DISTILLERY Presentation and demonstration on everything to do with barrels and the ancient craft of cooperage (in The Big Shed)
Sunday 5th May, 5.00pm
‘RIESLINGS TO BE CHEERFUL’ with John McDonnell John McDonnell, of Wine Australia Ireland will showcase a selection of styles of Riesling, both from Australia, and from other parts of the wine world. (Fringe in The Big Shed)
Sunday 5th May, 6.30pm – 8.00pm
‘WINE GRAPES’ with Jancis Robinson MW One of a handful of wine communicators with an international reputation, Jancis Robinson MW writes daily for JancisRobinson.com (voted first-ever Wine Website of the Year in the Louis Roederer International Wine Writers Awards2010), weekly for The Financial Times, and bi-monthly for a column that is syndicated around the world. She is also editor of The Oxford Companion to Wine, co-author with Hugh Johnson of The World Atlas of Wine, co-author of Wine Grapes – A complete guide to 1,368 vine varieties, including their origins and flavours, each of these books recognised as a standard reference worldwide.
We are delighted to be welcoming back to Ballymaloe, Jancis Robinson MW, one of the world’s best loved and most respected wine writers. Jancis will give a presentation, and wine tasting by way of illustratation, on the book ‘Wine Grapes’. Best Drinks Book of 2012, André Simon Awards, Wine & Spirits magazine and Gourmand World Cookbook Awards, nominated for James Beard Award 2013 (takes place in the main part of The Grain Store, at Ballymaloe House) Book tickets €50
Sunday 5th May 8.30pm
‘REWARDS OF PATIENCE’ with John McDonnell, Wine Australia A tasting of some very special Australian wines with John McDonnell, Wine Australia Ireland (Fringe in The Big Shed)
Sunday 5th May, from 9.00pm
‘TANGO & MALBEC’ – talk and tasting of a selection of Malbec wine from Argentina, with Tom Lynch, El Comandante Wines, Mendoza, Argentina, followed by Tango in association with the Cork Argentinean Tango Society (in the Carrigaun Room, at the Grain Store at Ballymaloe, which is adjacent to the Big Shed)
The Fringe Events at ‘The Big Shed’ during the Literary Festival, at Ballymaloe 3rd – 6th May 2013
As well as the talks and demos, the real heart of the festival will be the Fringe, where everyone will go to eat, drink and meet, in what promises to be a brilliant event. There will also be additional wine & drinks events here as well during the weekend. More details to follow shortly on these additional events.
The arts, craft and culture area will showcase works by Lucinda Robertson, Sacha Whelan, and Adam O’Connor to name but a few and a cooperage display by Ger Buckley, Master Cooper, Midleton Distillery. Art installations will abound and include the Cully and Sully wall and the fabulous Queens of Neon doing their glamorous thing. In the family corner, a host of fun interactive and creative activities based on the principle of food education will take place. For those with food and drink on their minds, the market stalls will be a feast of Green Saffron, Gubbeen Smokehouse, Annie’s Roasts, The Rocket man, Golden Bean Coffee Roaster, Lolo’s Cuisine, Murphy’s Ice Cream, Petite Treats, The Greedy Pig, Ardsallagh Goats Cheese, Woodside Farm, Bill Casey’s Smoked Salmon.
There will be a selection of drinks including wines with ‘Irish wine making connections’ from the Ballymaloe wine cellar, beer from Irish Craft Brewers from around Ireland, and a line-up of the finest Irish Whiskey from the award winning local Irish Distillers Pernod Ricard, Midleton Distillery
We look forward to welcoming you to the Ballymaloe Literary Festival of Food and Wine.