Georges Duboeuf Beaujolais Nouveau 2012 arrives at ely on 22nd November

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In line with French law, Beaujolais Nouveau is released around the world on the third Thursday in November and is the ultimate ‘vin de primeur’!

Beaujolais, made using 100% Gamay grapes, is hand-harvested and vinified using a method known as whole-bunch berry fermentation. This creates a wine of vibrant colour and brimming with raspberry, blueberry, cranberry and pear fruit. It’s light in body and tastes delicious served slightly chilled.

Georges Duboeuf popularized  Beaujolais wines, leading to Duboeuf’s nickname of Le Roi du Beaujolais (The King of Beaujolais) or sometimes Pape du Beaujolais (Pope of Beaujolais)! Born in 1933 in the Poully-Fuissé appellation of France, he was raised on a small farm where his family owned a few acres of Chardonnay vines.  As a child, he helped out on the family farm, cranking the manual grape crusher when he was just 6.  Aged 18 he began delivering wine on his bicycle from producers to local restaurants.

He began bottling Beaujolais to meet a customer’s commission, and went on to form a syndicate of 45 local growers, the Ecrin Mâconnais-Beaujolais.  After organisation fell apart due to squabbling,  Duboeuf became a négociant and in 1964 heformed “Les Vins George Duboeuf” which he still oversees. Georges Duboeuf represents over 400 wine-growers in the Beaujolais region.

Beaujolais Nouveau’s perfect food match is with Brie and Camembert cheese. It’s also a great match with fish, salads and Christmas day dinner!

We have Beaujolais Nouveau available at all 3 ely restaurants for a limited time only. Pop into us and sample this delicious wine served slightly chilled.

Mathew Jukes 100 best Australian wines for 2012

Influential UK wine writer Mathew Jukes released his 100 best Australian wines for 2012 and, as usual, it features a host of ely restaurants favourites.  The list covers a broad spectrum of prices and styles, from affordable, quality orientated producers such Willunga 100, Innocent Bystander and Pewsey Vale, to world class, highly sought after names such as Cullen, Henschke and Clonakilla.  A new name to that list, and to ours, is Ten Minutes by Tractor. Taking its name from the distances between the three vineyards, TMBT is – as

Matthew Jukes 100 Best Australian Wines List for 2012

Matthew Jukes 100 Best Australian Wines List for 2012

Mathew puts it – “a major force to be reckoned with in the world of global Pinot Noir worship”.

Based in Mornington Peninsula, southeast of Melbourne, they have developed a reputation for sublime, elegant and complex wines from the two grapes that excel in the region, the great Burgundian duo of Pinot Noir and Chardonnay.  They produce stunning single vineyard wines from the McCutchen, Wallis and Judd vineyards, and the 10X wines, which are blended from the three.  These wines challenge the very best from burgundy and at the same time remain distinctly Australian.

Four of their wines are currently listed in ely winebar 22 Ely Place,  the 10x Chardonnay 2010- fresh pear and white peach on the nose, with a smoky, minerally palate and lovely weight  on the finish. The 2008 Wallis Vineyard Chardonnay is an even more complex affair with stones and stone fruit- peaches and nectarines with a minerality that surges forward on the palate, and the deft use of oak results in an incredible harmony of texture and flavour. It is a stunning wine.

10X PINOT NOIR 2010

TEN MINUTES BY TRACTOR 10X PINOT NOIR 2010

Of the Pinots, the 2010 10X Pinot Noir is soft, ripe and fragrant, with strawberry, cherry and a touch of damson and a remarkable freshness. It would put many a big name Burgundy to shame.

The 2009 McCutchen is among the finest Pinots I’ve ever tasted from Australia- It impresses at first with its vibrant red fruits-  fresh cherry and raspberry,  and a texture so silky it’s almost sinful . But given some time in the glass it develops in to something altogether different, conjuring up savoury, meaty aromas, and a smoky spiciness. Everything comes together seamlessly in a finish that lingers on the palate like a fond memory.

The Ten Minutes by Tractor wines are exclusively available in ely restaurants. Come in and try them for yourself.

ely wines for summer #2

Montlouis ‘Minérale+’, Frantz Saumon, Montlouis-sur-Loire
by ely sommelier Ian Brosnan

Chenin Blanc never seems to get the love it deserves here in Ireland, forever being passed over for that other “Blanc”. Maybe it’s because the wines aren’t as well known- Savennières and Vouvray don’t always jump to the mind as quickly as Sancerre and Pouilly Fume. It could be that it’s new world equivalent is often very underwhelming- let’s face it, South African Chenin Blanc cannot hold a candle to New Zealand Sauvignon Blanc.

But more likely it is because of the wines themselves. These are not easy wines. They can be difficult to appreciate, often austere in their youth. They age wonderfully, but frequently enter a ‘teenage’ period – inexpressive and dumb- giving little indication of the wonders that will develop in future years, and wines encountered during these periods can often be misunderstood.

Chenin Blanc takes time- not necessarily time in bottle, as young Chenin Blanc can be superb- but time to get to know. And, like all things that require time to appreciate, when you finally fall under its charms, the rewards are ten-fold.

One such wine is Montlouis ‘Minérale +’- 100% Chenin Blanc, mostly from old vines. This is a ‘natural’ wine- organically grown grapes, no sulphites or additives and wild yeasts. It combines the classic Loire flavours of apples and pears, lemon, honey and  a touch of wet-wool with a precise yet balanced acidity, and an almost piercing minerality ( hence the name).  It is a wonderful partner to seafood- Scallops, oysters or simply cooked white fish. Or just sit at the bar with some calamari…

Montlouis ‘Mineral+’ is served by the glass in ely wine bar, ely place.

Cookery Classes in Dublin 2012 at ely bar & brasserie

Our line up of cookery classes with wine and food matching continues for 2012!

March

Wednesday 14th: Forgotten Favourites €49 per head
Why not treat your mother to a night of forgotten favourites in Irish cooking, where we put a modern twist on the recipes you grew up with!

Tuesday 27th: Perfect Easter Sunday Dinner €49 per head
Our Executive Head Chef will demonstrate how to cook the perfect 3 course Easter Sunday Dinner for all the family, and our award winning sommelier will taste you through the ideal wines to serve with it.

April
Tuesday 3rd >> Easter chocolate delights
€45 per head
Our expert pastry chef, Montacer Mansour will teach you how to create those mouth watering chocolate desserts, that will have your friends and family owing and aahing!!

Tuesday 24th >> cheese and wine matching €45 per head
Ian Brosnan, our sommelier will present an evening on the tricky task of pairing cheese and wines, focusing on what works best, and why!

May
Tuesday 8th >> superfoods, super bodies €45 per head
Some foods are so good for you they are classified as ‘super foods’. In this cookery class we’ll take a look at the super food category and teach you some delicious and interesting recipes for them.

Tuesday 15th >> play date perfection €45 per head
How to entertain the little ones and parents without stress! Healthy quick bites for all, with of course a lesson on ‘what wines we love’ by Ian Brosnan, for the Big people only!

Tuesday 29th >> summer dinner party €49 per head
This excellent class on selecting, preparing and cooking fish is ideal for those who would like to gain some confidence in cooking with fish in the kitchen. We’ll also give you a lesson on the matching wine with fish and fish based dishes.

Ryan Stringer - ely Head Chef

June
Tuesday 5th >> BBQ night €49 per head

With both the Euro finals and the Olympics this summer, our BBQ class is the perfect way for you to prepare for a summer of entertaining friends at home! Our class will include preparing meat, fish, vegetables and marinades for the BBQ to give you the wow factor, followed by super wines for a summers evening.

July
Tuesday 4thUSA night €55 per head

Thought America was only famous for beef burgers? Think again! At ely’s USA night we’ll teach you a repertoire of fun and funky dishes from across the American continent, we’ll finish the evening off with a lesson on American wines and beers.

Venue: ely bar & brasserie, IFSC
Time: 7:00 sharp

To make a booking or for more information please contact Ian cookclub@elywinebar.com, call 01 678 7867 or visit our website.

A French Christmas with Chateau Fongaban and Domaine de l’Hortus

ely has a great selection of French wines and 2 of our domaines, Chateau Fongaban and Domaine de l’Hortus, have kindly sent us in their Christmas Day menus.

Pierre Taix of hateau Fongaban is as follows:

Aperitif
Champagne Egly-Ouriet Blanc de Noirs

Lamproie à la bordelaise (From my mother only)
La Mauriane 2004 –Puisseguin saint-Emilion
Raviole de Fois gras aux cèpes One of the best Bordeaux 2004 dixit Jean-Marc Quarin

Raviole de Fois gras aux cèpes (This year was very good for the cèpes)
Chateau Fongaban 1971 Puisseguin Saint-Emilion–
1971 is certainly the best vintage for the saint-emilion area of the seventies

Pigeonneaux en cocotte with truffes
Château Fongaban 1950 Puisseguin Saint-Emilion
My favorite vintage

Fondant au chocolat – (The recipe of Alain Ducasse in his book “Bistro”)
Banyuls Coume del Mas
The best accord food-wine

Yves Orliac of Domaine de L’Hortus will be having a very Mediterranean Christmas menu which looks absolutely mouth-watering.

Apéritif : There are different toasts.

  • Toast of Black and green “tapenade”.
  • A little bit of “Boutargue” (Mediterranean caviar).
  • Jam and sausage from Corsica.

Starters :

  • Wild smoked salmon (from Ireland) on “tartine” of black bread with butter and a stalk of dill.
  • Oysters from Marennes with a lemon or vinegar sauce with herbs.
  • And of course “Foie Gras” with Guerande’s salt.
  • Green salad (with no eggs).

Main Course :

  • Turbot fish cooked in the beer (It is a “spécialitée” of Sylvie Courselle).

Dessert :

  • Cheese board : Roquefort, goat’s cheese…
  • Chocolat’s cake (Frederique loves chocolate)

Want to learn more about Bordeaux or Southern French wines or  improve your culinary skills with a cookery course: ely has all the answers: click here to see the full range of events and tastings next year.

ely’s cookery course in Dublin: How to host the perfect dinner party

 

 ely’s cookery school – sharing chef skills

‘Drinking good wine with good food in good company is one of life’s most civilised pleasures’ Michael Broadbent

Improve your culinary skills in 2012. Our cookery school teaches essential kitchen techniques and recipes used daily in our 3 restaurants, to bring the ely experience home. Our cookery course is one with a difference: we’ll not only teach you chef skills, award winning sommelier, Ian Brosnan, will do a food and wine matching lesson each evening so you can taste the perfect wines with the evening’s dishes!

From the beginning the ethos at ely has been simple: we want to serve good quality, simple food that works well with our wine list. Focusing on using locally sourced and seasonal produce in a creative and fun way, Ryan Stringer, our Executive Head Chef, will demonstrate how to prepare and cook a 3 course meal using the best of Irish produce.  Ryan will guide you through the process from sourcing the raw ingredients, preparation, timing and presentation of your dish. So whether it’s selecting the right cut of meat and doing it justice or mastering the art of the pastry chef, ely’s cookery school has something for everyone!

ely has always prided itself on its award winning wine list. After the demonstration, we’ll serve up the prepared dishes whilst Ian Brosnan, award-winning sommelier, presents the ideal white and red wines to serve with your food, explaining the principles of food and wine matching.

Wednesday 18th January:    Skillful Starters
Wednesday 25th January:    Main Course Perfection
Wednesday 1st February:     Delicious Desserts

Venue: ely bar & brasserie, IFSC
Time: 7pm sharp
Price: €45 per head, per night

Book for all 3 and receive a complimentary copy of ely’s cookbook.

To make a booking or for more information please contact wineclub@elywinebar.com or call 01 678 7867.

The BIG wine tasting at ely, 17th February 2012

ely’s BIG wine tasting is a fantastic opportunity to taste wine from all corners of the globe. We open up over 80 of our favourite wines and have experts on hand to guide you through the tasting. Whether you want to explore the great wines of the world or simply enjoy more of the wines you love, our BIG wine tasting is the tasting for you.

Date: 17th February
Ticket: €20 per head
Venue: ely bar & brasserie, IFSC
Time: 6pm and 8pm

For more information please contact wineclub@elywinebar.com or call 01 678 7867.

Read about our wine courses and our wine tasting evenings .

Wine (and whiskey) tastings at ely, Spring 2012

ely’s wine tastings are a great way to spend the evening with friends.

Each week a guest speaker will present a selection of wines from the given region and we’ll serve up a supper dish to match the wines. Our wine tastings are fun and informal evenings where you can learn more about the wines you love in relaxed, informal atmosphere.

Thursday 19th January: Bordeaux (€40 per head)
Thursday 26th January: Great Whiskeys of the World (€45 per head)
Thursday 2nd February: Chateauneuf du Pape (€40 per head)
Thursday 16th February: Southern France (€35 per head)
Wednesday 22nd February: Italy (€35 per head)
Thursday 1st March: Chardonnay (€35 per head)

All the above tastings start at 18:45 sharp and take place in ely bar & brasserie, IFSC.

For more information or to reserve your place please contact wineclub@elywinebar.com or call 01 678 7867.

To read about what goes on at our tastings please click here!

 

Wine Course in Dublin, January 2012

Our 4 Week Wine Appreciation Course is now available for booking, please see below for course dates and times.

ely’s 4 Week Wine Appreciation Course is great for those who love wine and would like to learn a little more. We examine how wine is made, where it comes from, why we like it and why sometimes we don’t. ely provides a fun, fresh and sociable approach to wines tasting: deciphering jargon, how to get value and the best out of a bottle. To read a review of our wine course please click here. Starting from January 2012 award winning Sommelier, Ian Brosnan, will be teaching all our wine courses. We look forward to welcoming Ian to the team!

The topics include:

principle red grape varieties
principle white grape varieties
sparkling, dessert and fortified wines
food and wine matching
understanding labels

Each evening we will taste 6 wines with a retail value of €15 – €50, serve a supper dish to match the wines and provide full course notes. The course is held at ely bar & brasserie, IFSC on Tuesday evenings from 7-9pm.

Cost: €160 per head

Dates:

January 17th, 24th, 31st and Feb 7th 2012
and
February 21st, 28th, Mar 6th, 13th 2012

For further details please contact Michelle Lawlor at wineclub@elywinebar.com or call 01 678 7867, you can also book the course on line at our website.

We have lots of wine tastings on all the time. Check out our website to see the line-up!

Explaining Italian red wines with ely wine bar, Dublin

Italy can be as confusing as France when it comes to knowing what you are drinking. There are over 1,000 indigenous varieties in Italy and the wines produced in the cool northern hills of the Alto-Adige are wildly different from those made in the baking heat in Puglia down south.  Although it might seem confusing trying to understand the grapes and appellations of Italy, it’s an utterly rewarding task!

Broadly speaking there are 3 characteristics found in all Italian red wines: cherry fruit, refreshing acidity and firm tannins. The reason Italian wines make such great food wines is the combination of mouth-watering acidity and firm tannins which are the ideal components when matching food with wine. Below are some of the great Italian red grapes, and if these whet your appetite, then join us at our key Italian red grapes tasting on the 28th September 2011.

Chianti, Brunello, Vino di Nobile di Montepulciano and Morellino di Scansano: Sangiovese is the principle grape grown in the rolling Tuscan hills. In its ubiquitous Chianti form it is both sweet and sour, with cherries, cranberries, redcurrants and hints of rosemary and thyme. Chianti at it’s best is complex and layered with both red fruit and herbs, our favourite producers include Fontodi and Isole E Olena. Brunello is the big daddy of Tuscany and must be with 100% Sangiovese, it is a rich, complex and elegant glass of wine – with a savouriness of herbs, tomatoes and hints of violets.  The 2004 and 2005 vintages have both been exceptional and it you shop around you should find great examples of these. Vino Nobile and Morellino both make great Sangiovese and represent good quality and value for money. What should you eat with Sangiovese – roast leg of lamb stuffed with garlic and rosemary. And pretty much anything with a rich to tomato sauce!

Barolo: If Tuscany is the heart of the great Italian reds, Piedmont is the soul. The wines of Barolo, in the heart of Piedmont, are often likened to Burgundian Pinot Noir for their elegance, complexity and savouriness. The grape in Barolo is Nebbiolo and its typical characteristics are very high acidity and lots of tannins with perfumed and delicate flavours of damsons, red cherries, mulberries, dried fruits and herbs.  With bottle age the tannins mature and the wine becomes very light in colour with a silky texture. Our current favourite is made by Cantina Giacomo Borgogno e Figli. It is a wine that  will make you fall in love with Italy if you have not already done so! Try with braised pheasant and red cabbage, or with some really stinky cheese!

Barbera: Also native to Piedmont is Barbera. Lighter in colour than Nebbiolo and less serious, yet it punches above its weight with those yummy cherry red fruit and earthy tones. The distinguishing characteristics are  high tangy acidity and a light colour. Very much in fashion with the Pinot Noir drinkers of the world! Barbera is grown across Piedmont with the most famous towns being Alba and Asti.  Barbera d’Alba tends to be more serious and complex than the fresh and bright Barbera d’Asti . Our current favourite is Vigne Marina Coppi’s Sant’Andrea 2008. What to eat with a glass of barbera? We’d suggest a pepperoni pizza!

Valpolicella and Amarone: From around the region of north-east Italy, in the Veronese hills, Valpolicella is made from a blend of 3 local grapes:  Corvina, Molinaro and Rondinella. In it’s most common form, Valpolicella is one of the lightest, simplest wines you can get in Italy, but these wines are certainly worth exploring. Unique to Veronese wine is a style called Amarone. Made using the best quality Valpolicella grapes and allowing them to dry out over the winter. Rather than making wine with fresh juicy grapes as normal, Amarone is made with grapes that resemble raisins. This creates serious intensity and body as well as wines that are high in both alcohol and natural sugars, with delicious flavours of dried figs, prunes, cherries, spice and herbs. There is another process unqiue to Verona, the ‘ripasso method’ wines are made by fermenting standard Valpolicella on the skins of grapes used to make Amarone and are often referred to as baby Amarone. Fancy a truly great Valpolicella, try Allegrini’s Palazzo della Torre, a single vineyard Ripasso method Valpolicella. Try this and you’ll never look back!

Negroamaro: Never heard of it? Bet you’ve tasted it before! Negroamaro is one of the grapes in Salice Salentino, from Puglia in Italy’s heel. It is perfumed, earthy and quite robust – especially if it is going to withstand the baking heat of Southern Italy! If you are looking for great value for  money the wines of Southern Italy are the perfect place to shop. Other local varieties include Primitivo and Malvasia Nero. As cliche as it sounds, the best dish to have with this is pasta salsiccia, pasta with spicy sausage!

Contact wineclub@elywinebar.com for more information or to reserve your ticket at one of our wine nights!

*** UPCOMING EVENTS 2012***

7th December: Sweet, Stickie and Fortified Tasting
19th January: Bordeaux
26th January: Great Whiskeys of the World
2nd February: Chateauneuf du Pape
16th February: Southern France
22nd February: Italy

 

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