Jon Moslet, one of the students on the 12-week certificate cookery course, gave two fantastic wine presentations, along with Marco, to his fellow students on wines – the first one on wines from Colli Orientali del Friuli. This was a great opportunity for all to taste some unique and fascinating wines and grape varieties from Ronchi di Cialla (in DOC Colli Orientali del Friuli, Italy), and the second presentation on wines from Sicily was equally fascinating featuring the wines from Barone di Villagrade and from COS.

The wines from Colli Orientali del Friuli.

The wine producer RONCHI DI CIALLA, http://www.ronchidicialla.it (visits by appointment), run by the Rapuzzi family and located in the gentle hills of “Colli Orientali del Friuli” close to the border of Slovenia in North-Eastern Italy, is unique in many respects in the annals of modern Italian winemaking.

RONCHI DI CIALLA does not produce more than 60,000 bottles of wine per year, but through their consistent work with local grape varieties and perservering method and passion for quality, the Rapuzzi family has been an important innovator recognised in wine circles throughout Italy.

In the verdant hills between the Austrian alps to the north and the Adriatic Sea to the south, in a climate fostering oak and pine trees as well as olive groves, a range of particularly interesting vines have developed and adapted over the millennia. The indigenous varieties of Refosco, Schioppettino, Ribolla Gialla, Picolit og Verduzzo, know and treasured for centuries, are now having their renaissance, not least because of the effort of RONCHI DI CIALLA:

·  The first producer to purposefully use the variety Schioppettino in a high quality wine suitable for ageing. Until RONCHI DI CIALLA saved this grape variety from extinction in 1974, only a few vines remained growing
wild. It is now considered one of the most important grape varieties in the region.
·  The first Italian wine producer to use barrique in the vinification of white wines
·  One of only a handful of Italian wine producers to resolutely withhold a major part of their production for ageing and subsequent sales. All vintages (1977-2008) are available.
·  The “cru” (sottozona) of Cialla was recently established in recognition of RONCHI DI CIALLA’s pioneering work, one among only 2 dozen cru in the Italian DOCG system.
·  The establishment of DOCG Picolit (from 2006) also includes Cialla as a cru.

Tasting notes:

Ciallabianco 2007
DOC Colli Orientali del Friuli
65% Ribolla Gialla, 20% Picolit, 15% Verduzzo

Deep straw-coloured white wine, hints of white fruit pear, apple and plum), vanilla and jasmine. Wellbalanced, structured, dry and round.
Fermentation in oak barrels followed by 11 months’ maturation. Further ageing in bottles, from 6 to 12 months.
Can be stored for at least 10 years. Fish and seafood starters; soups (pumpkin); fish served with a sauce; egg and vegetable soufflés (asparagus); white meats with a sauce; delicate cured hams; semi hard cow’s milk cheese.

Cialla Schioppettino 2004
DOC Colli Orientali del Friuli
100% Schioppettino

Ruby hues, spicy fragrances (white pepper) with hints of soft fruit (red berries), elegant while independent and assertive. Dry, soft tannins, pleasant and well-balanced finish.
Aged 18 months in French barriques and at least 30 months in bottles before release. Can be stored for at least 20 years.
Orzo (barley) minestrone (traditional of Friuli); roasted white and red meats; meats with delicate sauces; poultry and small game; mushrooms; Indian cuisine.

Cialla Picolit 2005
DOC Colli Orientali del Friuli
100% Picolit

Crisp golden colour, hints of honey, fresh and dried fruit, “sweet but not sweet”, with dry and exceptionally elegant finish.
Partial desiccation on the vine. 50% of the grapes are subsequently air-dried naturally for 3-4 months, causing the grapes to lose up to 60% of their original weight. Aged 12 months in barriques and at least 18 months in bottles before release. Can be stored for at least 20-25 years.
Great “meditation” wine, but also excellent when served with foie gras or mature cheeses.
 
Photo attached – Jon, Marco, Samuel and Colm

We had a joint Australia and New Zealand morning! We were delighted, as always. to welcome back John McDonnell, Wine Australia, to Ballymaloe Cookery School. John’s great wine presentation(the Irish Times recently described John as ‘a wine guru’), every 12-week cookery course is always very much enjoyed and appreciated by the students. A tutored tasting by John led us through the various styles and regions of Australia. John also very kindly presented each of the students with one of the interactive power-point tasting presentations  A brilliant morning as always and our thanks to John. www.wineaustralia.com/ireland.
 
During the same wine lecture, we also welcomed back Peter Macdonald, General Manager, Hunter’s Hunter’s Wines, Marlborough, New Zealand. The students tasted the latest release 2009 Sauvignon Blanc, and the 2006 Pinot Noir.In the last 30 years the province of Marlborough has moved from virtual obscurity to become New Zealand’s largest and best-known wine region with a reputation for producing some of the world’s finest sauvignon blanc. This huge potential was something that was recognised back in the 1980’s by Jane Hunter and her late husband Ernie when they founded their first fledgling winery in the picturesque Wairau Valley.
A fiercely independent, family-owned winery, Hunter’s Wines was the combined dream of Ernie and Jane Hunter. It was the inspired foresight of the ever-enthusiastic Ernie, New Zealand’s ‘unofficial wine ambassador’, which recognised the vast potential of Marlborough as a premier wine-growing region. However, only five years after producing his first six award winning wines (in fact, the first six Hunter’s Wines to emerge), he was tragically killed in a motor accident at the age of 37. In the aftershock of this, Jane, herself a highly qualified viticulturist with a long family history of Australian grape growing, resolved to build on the vineyard s proven potential. Through her strong determination, together with the talents of Chief Winemaker Gary Duke and eminent Australian oenologist Dr Tony Jordan, Hunter’s Wines has achieved an enviable reputation
Since those early years Jane has been owner, viticulturist and managing director of what has become one of New Zealand’s most established wineries, Hunter’s Wines. Hunter’s Wines have won more than 100 gold medals at national and international wine competitions, including the Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World.
Hunters Wines Ltd., Rapaura Road, Blenheim,
PO Box 128, Renwick, New Zealand.
Telephone +64 3 572-8489,
Fax +64 3 572-8457
E-mail  wine@hunters.co.nz Web: www.hunters.co.nz
Our thanks to Mark O’Connor of Gilbey’s Wines for organizing the visit of Peter Macdonald.
Photo attached – Peter Macdonald, John McDonnell, Mark O’Connor and Colm

Georgina Cambells Ireland Guide Awards Ballymaloe House the Wine Award for 2010.

Taken from here.

Irish interest in wine has grown phenomenally in recent years – how many people saw a glass of wine as the natural accompaniment to a meal even a couple of decades ago? Our wine award has reflected that developing interest, highlighting the diversity of the wine experience and celebrating some of the finest lists and most passionate people in the world of wine.

For several years establishments recommended by the Guide have been invited to submit wine lists for competition and there has been a great response, ranging from the very grand to relatively simple lists; many of them are very interesting – including some short very but carefully chosen lists that match menus in smaller restaurants particularly well. At the moment there is one overall award and, when times improv,e we plan to expand the Wine Award to allow for different categories.

Last year’s Wine Award went to a young establishment and its brilliantly wine-focused creator – this year, by contrast, we have a wine cellar and list that has built up gradually over 45 years and developed into a holistic wine experience.

It all began with the late Ivan Allen, when he and Mrs Myrtle Allen opened Ballymaloe in 1964 (a year marked on the current wine list by Chateau Canon 1964); since then a number of equally dedicated and knowledgeable people have developed the wine offering and – in tune with the educational philosophy of Ballymaloe as a whole – wine events are now held on an almost weekly basis throughout the year, including visits by many guest experts such as the enormously popular twice-yearly intensive wine weekends with wine writer Mary Dowey – to be held next time in Ballymaloe’s beautiful new music venue, The Grainstore.

Current Sommelier, Colm McCan (described off-the-record by a colleague as ‘simply mad about wine’) revels in the job and has overseen development of the ’new’ wine cellar, which is in the ancient rock foundation of the old castle and not only naturally temperature controlled, but atmospheric with it; lined with new wine storage bins made from Ballymaloe beechwood by Sacha Whelan, it is effectively spotlit and well worth a visit. (They also have a bank of practical Eurocave temperature controlled wine cabinets for dining room service.)

The list itself remains a work in progress and, with at least ten ‘house recommendations’ plus many other more specialised choices by the glass, an accessible one at that.

An experience to be savoured.

The Springfield Estate is set in the heart of the mountain-ringed Robertson Valley. Springfield is a vibrant, innovative and closely family-run winery. owned and run by fourth-generation brother and sister, Abrie and Jeanette Bruwer. Nestled on the banks of the Breede Rivier, the lime-rich soils on the estate ranges from extremely rocky to clay with sandy soils next to the river banks, allowing Springfield to craft wines unique to its place of growth. The argument for terroir-specific wines gets a huge boost from the different examples of wines from Springfield, each made with great respect for the different micro-climates the grapes are grown in. Springfield’s motto is : ‘from the grape into the bottle with care and passion’. www.springfieldestate.com
The students tasted the Springfield Estate Sauvignon Blanc ‘Life from Stone’ 2008 and the Springfield Estate Cabernet Sauvignon Whole Berry Cabernet Sauvignon 2005 (which is also on the wine list of the Queen Mary II, which was actually in Cork Harbour the same day Jeanette visited Ballymaloe!)
Our thanks to Charles Searson, Searsons Wines, for organizing this visit. www.searsons.com
Photo attached – Charles Searson, Jeanette Bruwer and Rory O’Connell

We were delighted once again, and as always, to welcome back Pascal Rossignol of Le Caveau, Kilkenny - www.lecaveau.ie

Pascal gave a fascinating talk and tutored wine tasting on wines from Burgundy, and the up-and-coming region of The South-West of France. Pascal is originally from near Gevrey-Chambertin, Burgundy, and his experience takes him from the vineyards of his native Burgundy, to being a Sommelier, to  running one of the best independent wine merchant business in Ireland for the past 10 years.  The students really enjoyed Pascal’s  presentation on Burgundy and the South-West of France.

Le Caveau won the Bridgestone Guide Wine Merchant of the Year 2005, and in 2008, Le Caveau were awarded ‘Fine Wine Merchant of the Year 2008′ by The Sunday Business Post. The Bridgestone Guide writes ‘The selection of wines M. Rossignol imports and his extensive connections with wine growers in France means that the wine company actually has pretty much all the wines your life needs. The shop is the most charming space in which to browse, service is superb and delivery is fleet. It would be hard to better Le Caveau.’

Our thanks to Pascal. 

Please follow the link to Pascal’s website about his wine talk to the students. 

Wine for the Festive Season

with

John McDonnell and Colm McCan

at Ballymaloe House

 

Saturday 5th December 2009

9.30am – 4.30pm, including lunch. € 175

How to amaze your Family and Friends with your wine choices over the Festive Season

 

This entertaining one day course will run like a dinner party, starting with the Aperitifs, moving on to the Main Event, then the End of the Day and Wines for the Day after.

 

‘Both presenters are knowledgeable, enthusiastic and great fun.’ wrote The Irish Times

 

You will also discover:

• How wine is made
• What to buy for drinking now
• Where to buy your wine and get value for your money
• The different styles of wine
• How to store wine
• The art of choosing the perfect wine for whatever you are eating
• How to serve wine
  ….plus hundreds of useful tips and inside secrets!

 

John McDonnell joins Colm from Ballymaloe House to present our Festive Wine course. John is a lecturer for the Wine Development Board of Ireland. His enthusiasm for wine – a ‘wine guru’, wrote The Irish Times, plus his many years experience in the wine world (picking to pruning, blending to bottling, retailing to running a restaurant). Colm is the Sommelier at Ballymaloe House and gives the wine lectures at the Ballymaloe Cookery School during the 12-Week Certificate Course. John & Colm are the ideal guides to bring you through the maze of choosing that wine for Christmas.

 

Ballymaloe House, Shanagarry, Co. Cork,

Tel: 00 353 (0)21 4652531       res@ballymaloe.ie

Website and on-line booking: www.ballymaloe.ie

 

Gift vouchers available – the ideal pre-Christmas gift for a wine-lover.

 

 

 

Wine Weekends at Ballymaloe next Spring  

* unbeatable new prices 

* delightful new venue

* still a great Christmas or birthday present 

Mary Dowey’s Weekend Wine Courses have become a firm fixture on the spring calendar at Ballymaloe House, Co Cork. Guests come from far and wide to learn the essentials of wine appreciation while enjoying superb food, great wines and good company in one of Ireland’s loveliest country houses. Now, to celebrate ten years of wine weekend success, prices for 2010 are better than ever.

Mary’s Introduction to Wine Appreciation course will run for two weekends  
– 19^th–21^st February 2010 and 16^th–18^th April 2010 – with the handsomely restored Grain Store at Ballymaloe as the main venue. Suitable for anybody who enjoys wine and would like to know more about it, the course focuses on key grape varieties. Besides quickly mastering the characteristics of Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot and Pinot Noir, guests will learn how to recognise quality, buy wisely, serve and store wines correctly and match them with the most suitable foods.  

‘The wine-tasting weekend was fantastic and we will highly recommend it to our friends.’  Emma-Jane Dockery, Dublin 

Listed among the Top 10 Wine Courses in the UK & Ireland by the Daily Telegraph 

Mary Dowey (www.marydowey.com) has built up a large following through her enthusiastic and refreshingly unstuffy approach. She is wine editor of The Gloss magazine and a contributor to the internationally acclaimed wine magazine Decanter, having been wine correspondent of The Irish Times 1995-2005. She has visited most of the world’s major wine-producing regions and is the author of several books including Food and Wine – Matching Made Simple and 101 Great Wines Under €12.

Wine Weekend Format

Friday evening:  welcome aperitif, dinner with specially chosen wines and brief talk

Saturday: wine course all day (9.30am – 4.30pm) with lunch, afternoon tea and a  
six-course wine-tasting dinner in the evening

Sunday morning: champagne and sparkling wine workshop (10am -12.30pm) 

Wine Weekend Packages

2 nights bed & breakfast with Friday dinner and wine talk; Saturday all-day wine course with lunch, afternoon tea and gala dinner; Sunday morning champagne workshop

€495 per person sharing standard room   €595 per person sharing superior room

Gift vouchers available: the ideal Christmas, birthday or Valentine’s gift for a wine-lover.  

Ballymaloe House, Shanagarry, Co. Cork. Tel: 00 353 (0)21 4652531

E-mail: res@ballymaloe.ie 

Website and online booking: www.ballymaloe.ie

 

 

 

We welcomed back to the cookery school renowned German winemaker, Carl Ehrhard, on 25^th September 2009, where he presented a range of his wines to the students. Carl was our very last guest winemaker at the end of the last 12-week course, and we were delighted that he was able to join us again, and this time as the very first guest winemaker of this course.

 There is a Riesling renaissance taking place and a renewed interest in wines from Germany, not only their Riesling’s, but also their Pinot Noir’s, so it was great that the students were able to learn first hand all about these fantastic wines.

 

Carl Ehrhard pictured with Joe Karwig, Karwig Wines, Carrigaline, Cork, who very kindly arranged this visit www.karwigwines.ie

 . Our thanks to Carl and  Joe for a fantastic wine evening presentation at the school.

 

A rich 150-old tradition of producing high-quality Riesling and Spätburgunder wines. Cultivated across 10 hectares of the best vineyard sites in Rüdesheim, our wines boast the typically delicate playfulness, so characteristic of the Rheingau region. Quality optimisation both in the vineyards and in the winery is the fundamental principle of the Carl and Petra Ehrhard family.  

“Striking a harmonious balance between tradition and innovation”– is the aspiration defining the wines from the Carl Ehrhard winery

Carl Ehrhard, Geisenheimer Strasse 3, 65385 Rüdesheim am Rhein, Germany

Telephone: +49 (0) 67 22 / 4 73 96Telefax: +49 (0) 67 22 / 40 66 90

E-Mail:info@carl-ehrhard.comInternet:www.carl-ehrhard.de

This week we have a special item written by a student on our last 12 week certificate course.

Judy O’Kane is an Irish lawyer on sabbatical.  She recently graduated from Ballymaloe Cookery School in County Cork after three months travelling around New Zealand vineyards.

Have wine, will travel.

“Welcome back” Immigration greets me in Auckland on Christmas Eve. With Michael Cooper’s Wine Atlas under my arm, I wend my way through both islands, from Waiheke to Central Otago, filling my backpack along the way with pinot, aromatic whites and some great chardonnay.

I am lucky enough to hear of Himmelsfeld, a boutique vineyard in Moutere, with Romney sheep lazing in the shade along the tree lined drive, each allocating themselves a tree.  Beth Eggers, the owner, welcomes us in the beautifully crafted tasting room, the Wine Loft, and her intelligent eyes dance without any sales pitch or clichéd wine patter. Like a good wine, her face opens out with the chat, full of character and passion. Her family arrived in Moutere 150 years ago and her German heritage tells in her hardworking sincerity. 

Himmesfeld means “heaven’s field” in German. It boasts the country’s smallest chapel and several pretty sculptures. While we are seduced by the romance of the vineyard, she talks about the realities of living from the earth.   Her heart wrenching decision to rip out the orchard some years ago was like losing a limb. She was devastated as each tree collapsed, left on the land to haunt her as regulations prevented the burning of timber over the summer months.

The sheep provide entertainment by scratching themselves against the picnic tables, lifting the slate tops. Tom, our designated driver, taken unawares behind the camera lens, narrowly avoids a close encounter with an enthusiastic ram while capturing some great shots – one gorgeous macro of bees’ wings in motion over the lavender.

Tasting measures are generous, and the chat is good. While the Wine Loft is unpretentious, several framed accolades tell us that these wines have made their mark since the vineyard’s beginnings in 1991. We are impressed by the Sauvignon Blancs, which are well recommended by Bob Campbell, MV.  The 2007 has pineapple and passion fruit on the nose, fresh and yet quite ripe and full bodied on the palate. The 2003 Cabernet Sauvignon has hints of eucalyptus, cedar wood, and is fairly restrained. Michael Cooper described the 2001 as “perhaps the best Cabernet Sauvignon ever to have come from this region.”  We keep returning to the Chardonnays of 2002 and 2004.  The rich, golden 2004 is the favourite with its rich, creamy, caramel flavour, the oak not overpowering the wine but giving a lovely lightly nutty flavour. Like a good white Burgundy it is smooth and silky in texture.

This is a wine for food. One taster suggests berries, someone dreams of smoked fish, followed by barbequed banana split with chocolate. I take a few bottles for the backpack and an email confirms that a case has been consigned to the high seas.  A few months later the wine arrives in Ireland where I am taking a 12 week gastronomic “boot camp” course at Ballymaloe Cookery School in County Cork. I open a bottle of Beth’s 2004 Chardonnay with Colm McCan, sommelier at Ballymaloe House, who lectures us at the School introducing winemakers from all over the new world and old. We pour a glass for the House’s head chef, Jason Fahey. The robust flavours need a meaty fish, perhaps lobster, turbot or scallops. Jason offers wild salmon pan fried and slightly caramelised, a perfect match for the slight buttery caramel of the wine.  The natural richness and oiliness of the salmon perfectly complement the wine’s rich, creamy flavour. A magical night in Ballymaloe House kitchen observing the chefs at work is a fitting way to enjoy the last of the Himmesfeld.

This wine is not the mass produced bottle that will appear on supermarket shelves across the world. It is grown on Beth’s boutique vineyard with care and is a labour of love. The Viognier planted in 2006 will be worth seeking out. For those of you who can visit without the need for a round the world ticket, I envy you. Anyone who has not had the pleasure of tasting the wines, visiting the vineyard and meeting Beth in person, what are you waiting for?