tips, tipples & table talk – Week 13

We are thrilled to kick off this week’s tips, tipples & table talk with some great news! As well as this, we have a heartwarming-ly delicious brekkie recipe for that brunch dish with a difference. People often ask us about decanting wine, whether it’s worth the time and effort so this week we’ve got a few tips for you on when you decan… and when you decant (sorry).

Enjoy!

Table Talk of the Week: Food & Wine Magazine Awards

“This year’s winner was one of the first places in Ireland to take wine by the glass seriously and still manages to lead in this area, most notably this year, for the stand it has taken on wine pricing. A leader rather than a follower.” – Food & Wine Magazine, Restaurant of the Year Awards 2014

food and wine awards 2014

We, at ely, are delighted to have been awarded Best Wine Experience in Ireland at the Food & Wine Magazine Awards on Sunday. The award was in recognition, not just of our wine tasting education and wine lists, but also our extensive selection of wines by the glass and “inspirational” pricing.

We would like to take this time to say a massive thank you to everyone at Food & Wine Magazine for the much appreciated recognition, to all of our staff for their incredible hard work, and a special thank you to all of our amazing customers for their continued support.

To see more on ely’s wine value price promise (as covered by Forbes) click here.

ely erik&michelle

Tipple Tip of the Week: Decan or Decant?

In our opinion, it’s always worth decanting a wine, irrespective of the cost and there is actually, quite little effort involved! You don’t actually need any special equipment to decant. The only exception is when it comes to a very old wine – its delicate structure may disintegrate when exposed to too much air, so it’s best served straight from the bottle (and poured slowly).

Decanting Wine 3

Follow the guidelines below to make the most of your wine:

  • Leave your bottle standing for at least an hour before you open it, it helps the sediment fall to the bottom of the bottle.
  • Decant your wine – even if you just have 10 minutes before your pizza’s ready, it’s still worthwhile.
  • Either buy a decanter (you don’t have to spend too much), or use any good-sized glass container – a jug or a vase works fine.
  • Pour gently and steadily down one side.
  • Leave to sit somewhere cool until you’re ready to drink it.
  • Remember you can a decant full-bodied white wine, too – especially if it has spent a long time in the fridge.

Learn more about wine in a fun and informal way at an ely wine tasting experience

decanting wine

Taste Tip of the Week: Eggy Bread with Strawberry Jam & Clotted Cream

Growing tired of the usual breakfast fry (“never!” we hear some of you cry) or just fancy a change? Sometimes the simplest dishes create the fondest memories. An unbelievably simple, yet great, Sunday brunch favourite from us here at ely.

eggy bread 1

What you need:

  • 4 organic eggs (yolks only of 3, and 1 whole)
  • 250ml milk
  • 8 slices bread (a doughy white bread works well here)
  • 40g unsalted butter
  • 200g strawberries
  • 150g caster sugar
  • 1 tub clotted cream, to serve
    Serves 4

How We Do It:

  • Whisk 3 egg yolks and 1 whole egg together with the milk.
  • Soak the bread in this mixture for a few seconds, then fry in butter until golden brown, allowing 10g butter per 2 slices bread.
  • Ensure you wipe the pan clean each time to avoid burning the butter.
  • To make the jam, wash the strawberries and remove the stalks. Cut into quarters.
  • Place the sugar in a pot with 3-4 tsp water.
  • Heat gently until the sugar dissolves, then add the strawberries.
  • Simmer for 10-15 minutes. Mash lightly with a fork and leave to cool.
  • Serve the fried bread with the cream and jam on the side, and a pot of your favourite coffee.

Enjoy alternative twists to classic heartwarming dishes at ely bar & brasserie.

eggy bread 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 

DSC_1149

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

 

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