tips, tipples & table talk – Week 7

In this week’s tips, tipples & table talk we reminisce about the fruit & veg wars we had at home when we were younger – and how those who still feel the same can tackle the problem today. We also look through the glass and discuss how you can make an average wine taste better and our what’s on this week includes babies carrying watermelons, fire breathers in Dublin city centre and 1970’s aristocratic Ireland.

Tipple tip of the Week: Through the Looking Glass – Why that wine glass really matters.

In our opinion, Riedel has perfected the art of making the right glass for the right wine. However, that said, you don’t need to spend a fortune on wine glasses for use at home. Here are some quick tips in choosing a glass for your wine.

Hang on, does it actually matter?

Yes it does! Did you know that you can turn a great wine into an average wine by serving it in the wrong glass – and make an average wine taste better by using the correct glass. Curiouser and curiouser, as Alice would say.

Hmmmm, tell me more.

The bottom of the glass should be bowl-shaped, with the rim of the glass sloping inwards to capture and concentrate the aromas.
The bowl of the glass should be wider for red wines, which benefits from a little swirling around. On that swirling note, a good solid stem is always always important, nobody wants a broken glass! A more subtle light and delicate white wine will concentrate better in a tall glass with a tapered rim. Always use a tall, slim flute glass for your sparkling wine and champagne. This will keep the bubbles flowing and help keep its sparkle!

In an ideal world, we’d all wash our wine glasses by hand but we know as well as you do that this quite tedious. Most good glassware is dishwasher safe, just make sure to check before purchasing (or before you pop it in the dishwasher!).

More on ely’s wine appreciation classes here.

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Taste tip(s) of the Week: How to Eat Healthier – Even when you hate fruit & veg

We remember it like it was yesterday. Seven years old and sitting at the dinner table having a stand off with the ‘rents. Surely, they have to give in first. Surely, they couldn’t leave me to starve? Surely, if I could just get them to look away for a minute I can easily hide them in my lap. Or in my pocket. Or maybe in my Velcro runners. Give peas a chance? Not a hope. This was full blown veggie war, with only one winner.

Now-a-days, while we’ve out grown out of table tantrums, there are still many of  you who are just plain adverse to certain (or many!) fruits and vegetables. You know the advantages, you know it’s good for you and you know you should be eating more of it, but sometimes… y’ just don’t want to. Our taste tip of the week, here are a few easy ways to include more fruit and vegetables into your diet.

  1. Replace today’s soft drink or coffee for fruit juice – There are now some top class juice joints in Dublin city, Staple Foods and Green Beards Juicery to name only a few, so why not replace your sugary soft drink or coffee at least once a week with some fresh fruity goodness. Alternatively, head to the fruit aisle, grab a blender and make some yourself at home.
  2. Add a new vegetable to your regular meals – Take a staple dish that you love, like pizza or pasta, and try to add a different vegetable to it, at least once a week. Whether it’s adding peppers to your usual margherita pizza or mushrooms to your creamy chicken sauce, why not be brave and try it. 9 times out of 10 you’ll find you might actually like the flavour.
  3. Replace dessert with sweet fruits  If you’re used to eating something sweet after every meal, try sweet fruits like mangoes or strawberries for dessert instead. Similarly, frozen yoghurt with fresh berries, is basically ice cream… right? As featured on our blog a few weeks back, you can check out the recipe here.
  4. Dunk ’em & stuff ’em Like breads and crisps, sliced vegetables like carrots and celery also taste great dipped into humous or a (light) sour cream dip. Peppers, tomatoes and mushrooms can all be stuffed with pesto, cheeses and more, not only complimenting but enhancing the flavours.
  5. Vegucate yourself – Sure, we all know that fruit and vegetables are good for us but how many of us actually know the specifics? Particular fruits can help with everything from anxiety to acne and certain vegetables can cure ailments along with boosting energy, endorphins, stamina and much more. Read up, vegucate yourself and maybe it’ll tempt you to try something new.

Try new healthy, seasonal summer menus at ely wine bar.

fruit and veg collage

What’s on this Week

A big one on Merrion Square this weekend folks and so much happening at this year’s Laya Healthcare’s City Spectacular, formerly the Street Performance World Championship. The very best in family fun and entertainment, the event itself will be held July 11th – 13th but will also spread across Dublin city with concerts, family picnics, artisan food events and outdoor screenings until July 27th. The event map can be enlarged by clicking the image below and the full Dublin line up can be found here.

Just up the road from Merrion Square, ely wine bar, 22 Ely Place is open for Saturday lunch + dinner. 

laya map 2

The hugely popular Dirty Dancing: The Classic Story On Stage was put in the corner (of Grand Canal Square) last night and will run until the 26th July at The Bord Gais Energy Theatre. Featuring all the best bits from the film and more, this fantastic show still has some tickets left and can be purchased here.

Book pre-theatre at ely gastro bar, Grand Canal Square.

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One of Brian Friel’s finest plays, The Aristocrats, runs in The Abbey Theatre until August 2nd. A moving drama about a wealthy Catholic family in 1970’s Ireland, it surprisingly relates extremely well to current and modern times. With a fine cast executing Friel’s fantastic script with haunting undertones, this play is a must see for any theatre lover. Tickets are still available, to purchase click here.

Enjoy pre-theatre dining at ely bar & brasserie, IFSC.

brian friel

 

tips, tipples & table talk – Week 6

In honour of this Friday, the 4th of July, we reviewed some un-brew-lievable (sorry) American craft beers along with one for you to enjoy in the summer sunshine, the easiest fro-yo recipe ever, in this week’s tips, tipples & table talk. We also look at 50 Shades of Grey in Ireland and no, not the book: Why you you should be visiting the uniquely stunning Burren, Co. Clare this summer.

Craft Beer(s) of the Week: Red, White and Brew  

Independence day is upon us this Friday 4th of July,  so we thought it only fitting to put our star spangled banner of approval on our favourite American craft beers. There are now over 2,700 craft breweries operating in the U.S, the highest total since the 1880s according to the Brewers Association, which made our decision a tough one, but here it goes: Our top American craft beers of the week.

  1. Anderson Valley Barney Flats Oatmeal Stout – Which is the stout that us Irish folks love to drink? Just can’t quite think of the name right now but it is because of our love for this stout that makes it difficult for others to get a look in. However, this Californian stout is seriously interesting with a thick, rich and full body along with hints of chocolate and coffee. When the waiter offers us the dessert menu, we simply say we’ll have another one of these.
  2. Brooklyn Lager – Some might argue that, hang on, this isn’t really a craft beer anymore but that’s where some might respond that hey, this is the original craft beer… of New York anyway. According to Brooklyn Brewery, Brooklyn Lager is New York’s “hometown” beer, brewed to a pre-Prohibition recipe that dates back to the days when Brooklyn was the brewing capital of the East Coast. Light bodied, this craft beer is easy, drinkable and can be enjoyed at any time of the year.
  3. Flying Dog Doggie Style Classic Pale Ale – The team at ely are huge fans of the Flying Dog Brewery and their classic pale ale is still one of our favourite craft beers out there. Fantastic summer drinking, its floral citrus aroma runs all the way through and can also be found in its well balanced taste. 5 out of 5, wonderful stuff!
  4. Kentucky Bourbon Barrel Ale – This beer from the folks at Lexing Brewing Co. (Alltech) is a whopping 8% but what we like about it is that it’s surprisingly drinkable and smooth, despite its high alcohol volume. True to its name, you can certainly taste the bourbon but it’s accompanied by a lovely, nutty oak taste along with dark fruits, figs perhaps. Not a beer for a big night out but for a relaxing, much like the beer, well balanced evening.

 beer collage blog

WIN an Alltech Lexington Brewing and Distilling craft beer & bourbon hamper worth €250 at ely bar & brasserie’s 4th July BBQ this Friday. Click here for details.

hamper alltech 2

Taste tip of the Week: Frozen Yoghurt Berry Cup

Fresh, fruity and good for you – this quick ‘n’ easy frozen treat offers delicious and guilt-free indulgence this Summer.

What you need:

  • 200g mixed nuts (e.g. pecans, walnuts, almonds)
  • 500g mixed berries (fresh or frozen) plus a few fresh berries to serve
  • 500g organic plain yogurt, chilled
  • 2 tbsp good quality honey
  • mint leaves, to serve

How we do it:

  • Toast the nuts by placing in a frying pan over a medium heat and tossing until golden brown – take care not to burn.
  • Put three-quarters of the fruit in a food processor and blend for 30 seconds.
  • Add the yogurt and honey and blend for 1 minute until smooth.
  • Taste for sweetness and add more honey if necessary.
  • Layer the yogurt with the remaining berries in tall glasses, bowls or cups and freeze for a minimum of 2 hours.
  • To serve, top with toasted nuts and some mint leaves.

For more recipes, see ely’s award-winning cookbook here.

berries

Travel tip of the Week: The Burren, Co. Clare

“The Burren? Sure that’s only rock, there’s nothing there!”

We still remember when we first advised one of our overseas customers to go and visit The Burren, Co. Clare during their round trip of Ireland, and the quote above that somebody quipped in with. Now, while the person did have a point about the rocks (The Burren takes its name from the Irish word ‘Boíreann’, meaning a rocky place), they were wrong about the ‘only’ part. When you think of Irish landscapes, you picture every shade of green while in the Burren, you find 50 shades of grey with only a bit of green thrown in. This strange beauty is what makes the Burren so uniquely stunning and gets our recommendation for Travel tip of the Week.

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The Burren’s unusual landscape, created by limestone erosion from the rain, plays host to a truly unique ecosystem of alpine, arctic and Mediterranean plants, see Burren Beo for moreDue to this rich wildlife, the area allows for some of the best farming in Ireland along with delicious seafood (à la Burren Smokehouse) and proudly, The Burren is home to the ely organic family farm. The area’s large amount of butterflies, animals, flora and fauna wonderfully and amazingly all survive in a land that appears to be composed entirely of rock.ely family farm_Burren farmland_low res

The Burren, also rich with historical and archaeological sites, is an ideal location to combine a trip with the nearby Cliffs of Moher or perhaps, for a stop off along the way. Colours of the Burren change with the light, weather and season, making it a fantastic place for the many artists who visit to set up their easels for the day.

To learn more about visiting The Burren, Co. Clare visit: www.burrennationalpark.ie 

ely family farm_Burren farmland_collage

 

tips, tipples & table talk – Week 5

This week’s post will have all the usual tips, tipples and table talk, but we thought we’d take this oppourtunity to highlight a more serious issue: It’s broken, so let’s fix it. Ireland has the highest tax on wine in Europe, 576% higher than the EU average (according to NOFFLA) and that’s before the 70% mark up some places add on. This summer, when we see so many overseas visitors to our fair isle, we must take a moment to look at our taxes, our margins,  how wine lovers from abroad must view our wine pricing when dining out – and how we can fix it.

Top Insta Pics of the Week

A picture speaks a thousand words and our ely customers sure are a snap happy bunch! Here are our top pick of instagram pictures we spotted from you guys this week.

Free wifi (so you can get snapping) at: ely bar & brasserieely gastro bar ely wine bar 

instagram collage

Taste tip of the Week: The ‘Wine with Fish’ Question

This summer, you’ll no doubt be enjoying some delicious fresh fish at home, as the main dish at a garden party or tucking in to it at one of our elys. With that in mind we thought we’d discuss which wine should accompany your fish.

People sometimes wonder whether the ‘white wine with fish, red wine with meat’ rule really matters. While we think that you should always drink the wine you want, we also believe that there are a few reasons for the customs and traditions that have developed around wine over hundreds of years.

Like all traditions, people will be tempted to break with them. And while there’s perhaps no harm in that, the fact is that most dry white wines go with fish, and most red wines go with meat. An exception might be a very rich fish dish, which can be
complemented by a light red – maybe a pinot noir or gamay-based wine.

Enjoy our superb-for-sharing seafood platter for 2 + btl Raphael Palacios ‘Bolo’ Godello, Valdeorras, €65 at: ely wine bar 

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Tipple of the Week: The Caipirinha 

The World Cup is in full swing and Brazil is the talk of the town this week. Some comments are good, some not-so but it’s not their football skills we’re interested in. With all the good weather of late we’d be forgiven for sitting back on the terrace, relaxing and imagining we’re on the sunny strand of Copacabana while we sip on Brazil’s national cocktail, the Caipirinha.

What you need:

  • 1 lime, quartered
  • 2 teaspoons fine sugar
  • Ice cubes
  • 2 ounces of cachaça

Place the lime wedges and sugar into an old fashioned glass. Muddle well. Fill the glass with ice cubes and pour in the cachaca. Stir well and when drinking, stir often.

Note: It’s important to use real cachaça as it is the main driving force behind the cocktail! We use Brazilian sagatiba cachaça.

Available at: ely bar & brasserie

caipirinha

 

Talking point of the Week: Wine, Taxes, And Ireland’s Broken System.

“DUBLIN – Forest fires in Australia.

Heavy rains in Spain.

Hailstorms and heat waves in France and Italy.

Plus a cumulative 60% tax increase in the past twelve months.

No, these are not signs that the apocalypse is upon us.

They are just the factors affecting how a bottle of wine makes its way to your table – and what it costs when it gets there – when your table is within the city limits of Dublin, Ireland in particular.” – Cathy Huyghe, Forbes

Check out the full Forbes article and read ely’s wine value promise to you.

wine tax 2

Event of the Week: The Wildlife Photographer of the Year

For the first time ever, The world-renowned Wildlife Photographer of the Year exhibition is in Dublin and open to the public from Friday 27th June. Now in its 50th year, the competition has resulted in some of the most memorable and thought provoking images of the natural world. 100 award winning images from the 2013 competition will be on display at the CHQ Building, IFSC. This one isn’t just for nature and wildlife enthusiasts but travel, culture and photography fans will enjoy it too!

wildlife photographer of the year 2

 

tips, tipples & table talk – Week 4

Summer has officially arrived in Ireland and not a moment too soon (we were getting worried there for a few weeks). From World Cup wines, BBQ craft beers to the perfect picnic snack – hopefully this week’s tips, tipples & table talk will have you sorted for the sunny weather. Enjoy it while it lasts folks!

Wine World Cup: Group B – Spain v Chile – KO: 20.00

Rafael Palacios ‘Bolo’ Godello Valdeorras Spain v De Martino Chardonnay Limari Valley Chile

Spain’s native white grape Godello goes up against the might of Chilean Chardonnay in today’s Wine World Cup play-off. Both have their strengths.

The Chilean Chardonnay has an abundance of ripe tropical fruit and wonderfully creamy palate. Spain, however, has history on its side – the first written record of Godello goes back to the 1530’s. Lean, crisp, but with a lovely peachy fruitiness. We’re going to back this one as the winner this evening – and enjoy it on the sunny terrace!

Games showing at: ely bar & brasserieely gastro bar 

world cup wines

We’ve also noticed quite a few of you who just want to grab a drink and a bite in the evening, chill out and avoid world cup fever.

ely wine bar is officially a football free zone.

infographic world cup football free zone

Taste tip of the Week: Summer Pesto

The perfect accompaniment to any summer picnic or lunchtime snack, our taste tip of the week is so easy to make yourself. Sure, it could be quicker to buy your own at the supermarket but trust us, homemade pesto is always worth the effort.

What you need:

  • 200g toasted pine nuts
  • 200g fresh basil leaves
  • 3 garlic cloves, roughly chopped
  • 1 tsp rock salt
  • 200ml extra virgin olive oil
  • 100g parmesan cheese, finely grated

Summer Pesto

How we do it:

  • Put the pine nuts in a small pan and heat gently, stirring continuously, until golden brown – be careful not to burn them.
  • Put the basil, pine nuts, garlic and a good pinch of salt with 200ml olive oil into a food processor until it
  • reaches a creamy consistency.
  • Add the parmesan and pulse again.
  • Serve with extra pine nuts, basil leaves and parmesan.
  • To store, spoon into a screw top jar, or preserving jar and cover with 1 tbsp oil, this will keep in the fridge for 3 days.

Stir into freshly cooked pasta for a summer salad, use as a dip, or spread over bruschetta – however you like your pesto! 

For more recipes, see ely’s award-winning cookbook here.

pesto bowl

Craft Beer(s) of the Week: BBQ Brews

There’s nothing like that smell of char-grilling in the air and with this heatwave we’re experiencing, we hope to smell a lot of it this week! Why not take a break from the token summer beers and ciders, that have usually been marketed with a bikini clad lady and the slogan “ice cold refreshment”, and pick up an equally refreshing craft brew. Here are our top BBQ brews of the week:

  1. Longboard island lager, Kona Brewing Co. – Light, grassy with floral hops. This one is crisp, refreshing and easy drinking. Great warm weather beer. Surf’s up!
  2. Coopers sparkling pale ale, Coopers Brewery – A good one for its versatility, it can be enjoyed in either cool or warm weather. Slight citrus flavour which for us, was quite unexpected for a pale ale. The fresh, fruity taste will satisfy any cider drinker.
  3. Hollows alcoholic ginger beer, John Hollows – Not too tangy, not too sweet – this is grown up Goldilocks’ top choice. The few real ingredients make one of the best ginger beers we’ve come across. Seriously refreshing and made from the finest ginger root, this makes for fantastic summer beer drinking.
  4. Craigies Irish Cider (Ballyhook Flyer) – What would a summer session be without at least one cider? We always love a cider with wine influences and this one has a wonderful balance between fruitiness and dryness. Its savoury qualities make it a great one to enjoy at BBQs, while still being light enough to have with food.

Available at: ely bar & brasserie, ely gastro bar 

craft beer bbq brews

Contact us for your semi-private BBQ options on our waterfront terrace.

BBQ collage CHQ

 

tips, tipples & table talk – Week 3

Fathers. For many of us at ely, these are the people who taught us how to farm (Erik & Hugh Robson on the ely family farm pictured below), how to cook, how to pull our first pint, how to taste our first pint, to walk us down the aisle and to hold our hands through the times when we were to become fathers ourselves.

To all dads, granddads, great-granddads and those who act as father figures, we thank you!

Give the gift of ely this Father’s Day, Sunday 15th June

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Craft Beer of the Week: Monty Python’s Holy Grail Ale

This take on the classic English Golden Ale is a great option to accompany a barbecue’d burger. The slight fruity flavours of Monty Python’s Holy Grail offer light refreshment while the caramel buttery taste surprisingly compliments beef quite well. Easy drinking for the Summertime and according to Black Sheep Brewery, our Craft Beer of the Week “has been tempered by burning witches”, so that’s always good – right?

Available: ely bar & brasserie

 

Tip of the Week: Summer Wedding

ely’s executive head chef Ryan Stringer is getting married this weekend! For those of you who too, have an upcoming summer wedding planned, here are a few of our last minute tips from our wedding coordinator at ely bar & brasserie on the things you may have overlooked.

Umbrellas

Your summer wedding has been purposely planned for the weather to be on your side but don’t forget, this is still Ireland and she’d be a grand aul’ country if only we could roof her. Whether your venue is indoors or outdoors, you and your guests will probably have to be outside for some part of the day and may not have thought to bring  umbrellas. Always handy to stock up on a few for your guests, many stores sell relatively inexpensive ones. If there is still a shortage of umbrellas and it does rain on the day, for goodness sake, cover the bride!

Shoes

If you’ve purchased new shoes for the big day, make sure to break them in in advance. In the summer the weather is obviously warmer, sometimes even very hot, resulting in feet swelling from the heat. Throw in any anxiety or nerves you might have and trying to fit comfortably into a brand new shoe can cause serious pain and discomfort later. Nobody wants to smile through gritted teeth on the dance floor! While cold feet on the day of your wedding is never good, equally so, neither is hot feet.

Grass

If you are having a garden wedding or reception where there is lots of grass, try to ensure that the grass isn’t freshly cut on the day before, or on the day of the wedding. A few days in advance is perfect. Keep in mind that in the summer, many people can suffer from hay fever allergies and freshly cut grass can irritate those that do!

Traffic

For those planning a city summer wedding, keep in mind that the weather can play a huge part for traffic problems! If your church or wedding venue is located near the coast, keep in mind that on the rare scorcher of a sunny Irish day, all routes to the coast are usually heavily congested. Similarly, when the weather is particularly bad, traffic can also come to a standstill as drivers take particular caution on the roads. Just remember to keep an eye on the forecast (which you most likely will be doing anyway) and make sure to remind your guests to allow for plenty of sufficient travel time on the day.

Ask us about holding your unique wedding at ely wine bar or ely bar & brasserie today.

wedding collage blog

What’s on this Week

The Dublin LBGTQ Pride Festival  kicks off this Sat 14th June with plenty of fun happening in the city for all. Enjoy smooth live jazz from The Cormac O’Brien Trio from 2pm this Sun 15th at ely gastro bar. Food lovers can flock to Taste of Dublin at The Iveagh Gardens, Thurs 12th – Sun 15th June and lovers of food can also get involved in Street Feast on Sun 15th June. Street feast is really a cool day of community lunches where you can get to know your neighbours, meet new friends and enjoy some good grub in the process.

In case you missed it

The Dublin Diary reviews ely wine bar, 22 Ely Place.

“I wasn’t expecting to be shown downstairs to a snug little bar area with a brick-lined restaurant beyond. I was gobsmacked! The place just oozed charm and character … Ely Place is warm, comfortable and relaxing.”

You can read the full review here.

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tips, tipples & table talk – Week 2

For those of you worried about the whether the good weather will stick around, fear not – the Leaving Cert and Junior Cert examinations start tomorrow! For those of you unfamiliar with the concept, year after year for the few weeks of these exams, the weather in Ireland takes an unseasonably warm and sunny turn. Basically, thousands of students in Ireland sit in a warm exam hall while the rest of the country pops their sunglasses on, wishes them luck and thanks them for their good service…

Taste tip of the Week: Preparing a lobster

This time of the year, enjoying delicious Irish seafood is a seasonal staple. Living on an island, we have access to the freshest of seafood – all of which you can find at your local fishmonger, supermarket, seaside town… as well as at any of the 3 elys. For many of you, preparing a lobster can seem a little bit daunting but we assure you, it’s easier than you think! Here’s how we do it:

  • Bring a large pot of lightly salted water to the boil. Make sure that the water is boiling vigorously when you cook the lobster,or it will let out ink from the sac on the back of its head and taint the meat.
  • Place the live lobster in the pot
  • Cover and simmer for 15-25 minutes for a salad, or 7-8 minutes if you are going to recook the lobster in a sauce
  • Remove the lobster and leave to cool.
  • Then, cut the lobster in half, lengthwise, with a long knife.
  • Remove the 2 gills (near the head), the dark vein that runs down the tail and the small stomach sac in the head.
  • Take out the tail meat, then crack open the claws with the back of a knife and remove the meat in one piece.

For a simple salad, why not cut into small chunks, mix with salad leaves and add a lemon & herb dressing. Serve with new potatoes. For more recipes, see ely’s award-winning cookbook here.

how to prepare a lobster

 

Craft Beer of the Week: Orpens Irish Cider

Okay so technically this isn’t so much craft beer as craft cider… but during the bank holiday weekend, cider seemed to be the drink-de-jour for so many of you, we thought it only fitting to feature Orpens Irish Cider as our Craft Beer of the Week. True to their winemaker roots, their website states “Just as great wine starts in the vineyard, so great cider starts in the orchard” and as wine lovers, there’s nothing we love more than a crisp balanced cider. Not only good for drinking – but excellent for cooking with too (compliments our organic Burren pork quite nicely), this not-too-sweet craft cider ticks all the boxes for us.

Available: ely gastro bar

orpens 3

 

What’s on this Week: The 184th RHA Annual Exhibiton

The RHA gallery, just off St. Stephen’s Green on Ely Place is Ireland’s largest open submission exhibition. 567 artworks feature 354 artists – some of these artists are household names, while others are students and  first timers to the art world. Admission is free with a suggested donation of €2. The exhibition offers a relaxed yet informative setting and makes it an ideal visit while on an amble in Dublin’s city centre.

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There’s no such thing as a free lunch…

But how about our treat of something sweet? Book online for Saturday lunch at ely wine bar, 22 Ely Place and enjoy complimentary gluten free and delicious, homemade-with-love macarons.

View the menu here.

collage macarons

 

tips, tipples & table talk.

It can only mean one thing when those out of office replies start rolling in, the June bank holiday weekend is upon us! So close you can almost taste it, here are our top picks for the weekend ahead.

Craft Beer of the Week: Fulcrum Wheat Beer

For those of you craft beer drinkers who love the mouth-watering combo that is seafood’n’spice, you’ll seriously enjoy Fulcrum Wheat Beer. New to ely gastro bar, this wheat beer offers crisp dry refreshment with subtle fruity spices. Fulcrum Wheat Beer with paella, crisp calamari or other seafood is the ultimate pairing – much like dodgy sunburn lines and the Dublin sunshine.

Available: ely gastro bar

dralion cirque du soleil

 

Cocktail of the Week: Dralion

The acrobatic sensation that is Cirque Du Soleil’s ‘Dralion’ runs Wednesday 28th – Sunday 1st at The O2 Dublin. Described as “a wonderful blend of amazing acrobatics, stunning choreography, live music”, we decided to create our own wonderful blend. This one’s with vodka, passion fruit, grenadine & lime juice to make up the Cirque Du So-Delicious Dralion cocktail.

Available: ely bar & brasserie, for the duration of Cirque Du Soleil

 

What’s On this Weekend

For those of you in Dublin for the 3-day-weekend, there are plenty of things on in our fair city to make the days count! Top events include the bloomin’ brilliant food & gardening festival Bloom in the Park or the fantastic line up at music festival Forbidden Fruit.

The annual Dublin Port Riverfest arrives to the Docklands Saturday 31st – Monday 2nd with tall ships, food stalls, children’s activities, pirate re-enactments and much more… Arrrrrrr y’ready?

Enjoy an ely bar & brasserie Riverfest BBQ on the terrace, this Saturday 31st & Sunday 1st from 1pm

 BBQ collage CHQ

Cycle for a Cause

Top Irish cyclist Dan Martin will lead a fantastic charity cycle in aid of Temple Street Children’s Hospital on Saturday 7th June. Open to all levels, the cycle promises a fun day out for friends, family and children.

Register now: www.cycle4life.ie

Word of Sherry Day 20 – 26th May 2013

World Sherry Day

The first ever World Sherry Day takes place this month from 20th to 26th may – yes, that is six days – and will be marked by Sherry-fuelled celebrations across the globe. While I understand that not everyone shares my enthusiasm (this could be bettered only by an International Champagne month!) this will be a wonderful opportunity to reacquaint yourself with what are probably the most under-appreciated and best value wines on the market today.
Sherry dayThe whole Sherry making process is fairly involved but is notable for several steps – these are fortified wines, so grape spirit is added to the base wine to increase the alcohol content. Fino – the lighter, very dry styles are fortified to about 15%, allowing a layer of yeast called flor to protect the wine from oxidation as it ages. The Oloroso styles, which are fortified to a minimum of 17%, do not develop flor, and this accounts for the deeper, darker colour.
Probably the most important process is the Solera system, a method of continuously blending younger Sherries with older, reserve wines to produce a constant supply of non-vintage (multi –vintage) wines, not unlike a Champagne ‘House style’.
Fino sherry and the similar Manzanilla from the town of Sanlucar are the dry wines. Similar in appearance to a very pale white wine, and with aromas of fresh almonds and sometimes salty, briny notes. They are the perfect accompaniment to tapas, olives, salted almonds, calamari and much more. We suggest that you try one while you’re thinking about what to drink, and see where it goes….
Oloroso and the rest of the sweeter Sherries (cream, PX, Moscatel etc.) are varying shades of caramel, tawny and treacle, with a range of sweetness to match. Aromas are typically nutty- walnut, hazelnut – with fig, toffee, date, raisin and remarkably intense. Wonderful with nutty desserts, bitter chocolate and cheese. Or try this most simple of desserts- good quality vanilla ice-cream topped with a measure of Pedro Ximenez sherry. Perfect.

For more information about Sherry Day visit http://www.worldsherryday.com/

 

Wines for summer #002

Here goes 2 more additions to our list of wines for the summer 2013.

Provenquiere

Domaine de la Provenquiére Syrah VdP d’Oc, Languedoc, France 2010

The beautiful little estate is situated right in the heart of the Languedoc, and produces wines from traditional grapes but in a modern, clean style. The Syrah is everything you could want from this grape and this region – packed with dark berry fruit on the nose, but bursting with savoury flavours on the palate- smoky, peppery and black olive. The natural acidity in the Syrah ensures a freshness on the finish.
Available by the glass €7.00 at all 3 ely restaurants. Bottle €28.00

Felines Jourdan

Domaine Felines Jourdan Picpoul de Pinet, Languedoc, France 2012

Picpoul is almost certainly going to be this summer’s ‘must drink’ white wine, and with good reason. Described by some (me) as this generations Muscadet, but in the best possible sense – Crisp, bone-dry, and lemon scented, there are also grapefruit and green apple touches on the palate. Perfect with almost all seafood and shellfish dishes, but goes down a treat as an aperitif too.

Available at all 3 ely restaurants only by the bottle @ €31.00

To make a reservation visit elywinebar.com

ely’s Big Tasting March 22nd 2013

ely’s Big Tasting will be held on Friday, march 22nd 2013 in ely bar & brasserie IFSC, and, as ever promises to be a fantastic evening of tasting – There will be more than 100 wines from 15 countries, including classics from the old world, modern classics from the new, not to mention Champagnes, Ports, sherries and dessert wines. New this year will be ely’s ‘Little Grapes’ table, where we will showcase new and interesting varietals that have captured our imagination and we think will do the same for you ! We will also feature artisan beers, Irish Ciders, Sheridans Cheesemongers, organic beef from our family farm, artisan breads and much more…..
There will be two sessions, 6.00 -7.30pm, and 8.00 – 9.30 pm.
Tickets are €25 or €20 with your ely loyalty card.
This event always sells out so be sure to book your tickets early.
For more info contact Ian Brosnan on ian@elywinebar.com or call (01) 6787867

Click here for 6pm session €25.00 per person
Click here for 8pm session €25.00 per person

Loyalty card holders and wine tasting attendees:
Click here for 6pm session €20 – quote your card number or code
Click here for 8pm session €20 – quote your card number or code

Click here to visit our wine tastings section.

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