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

 

 

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.

Wine Australia’s Christmas Stickies, Sweets and Ports Wine Tasting, 2011

We’ve a luscious line-up of delicious Aussie Dessert and Fortified wines to give you some great ideas for Christmas Day. Chris Pfeiffer from award-winning winery Pfeiffer Wines will be presenting some of Austrlia’s finest sweet and dessert wines. Wondering what to drink with Christmas Pudding or Trifle, we have all the answers!

Tickets: €20
Time: 6:45 sharp
Date: 7th December
Venue: ely bar & brasserie, IFSC

To make a booking please contact us on wineclub@elywinebar.com or call 01 676 8986

Tickets for our exciting 2012 tasting line-up are now available and make gift Christmas gifts!

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.

ely’s wine producers share their Christmas dinner suggestions

Pieropan and Mount Diffculty share their plans for the Christmas day festivities.

PIEROPAN in Soave, Veneto – from Andrea Pieropan

The Pieropan’s will be celebrating the birth of Anna, Andrea’s new baby girl and the first bambina in the Pieropan family for 100 years. Welcome Anna.

Zuppa di porri con melograni
Leek soup with pomegranate

Tortellini di Valeggio in brodo
Valeggio cheese tortellini in broth

Pasticcio di carne
Sort of meat pie

Pieropan la Rocca 1998 magnum

Arrosto di Maiale con patate al latte e radicchio di Treviso
Roast pork with Dauphinoise potatoes and Treviso radicchio

Chateau Lafite Rothschild 1988

Domaine de Montille Volnay Le Mitans 1er cru 1998

Ofella di Perbellini
Typical Pandoro from Veneto

Semifreddo alle scorze d’arancia
Orange peel Semifreddo

Saracco Moscato d’Autunno 2009

Frutta di stagione mandarini, noci, pistacchi, mandorle
Seasonal fruit, mandarins, hazlenuts, pistacchios, almonds

Pieropan Recioto di Soave Le Colombare 1988

Cofffee and Grappa
Not just any coffee and grappa. Andrea says the coffee prepared by Nino is a ‘process’, beginning with the correct warming of the machine and the cups, then a mix of three different beans. And the Grappa is a special distillation of the vinacce (skins) from their Recioto di Soave.

MOUNT DIFFICULTY, Central Otago, New Zealand ~ Michael Herrick

Eating roast Turkey, & boned leg of lamb, brushed in Hoisin Sauce then Char grilled crisp & caramelised
Drinking obligatory Champagne aperitif followed by plenty of Mountt Difficulty Estate Pinot Noir 2002

More winemaker dinners to follow!

ely’s wine tips for Christmas day

The do’s and don’ts for Christmas Day Wines.

Over the last couple of weeks, people have been asking us about the best wines to have on Christmas day. ely winebar has put together a few simple suggestions to help you along.

Tip number 1 ~ Have a sherry!

Cast aside all the prejudices you may have against Sherry and revisit this absolutely delicious glass of wine. It’s the perfect wine to sip whilst you are slaving away over the dinner. Sherry labels can be unnecessarily difficult so we have listed 3 Sherry styles to make things easy.

  • Fino: is the classic sherry that is very pale in colour and quite light on the palate, it has lemony and almond notes, and is dry. This is a delicious aperitif. Fino is like any other white wine and will go off if you don’t drink it! Keep in the fridge for 4 days maximum.
  • Pedro Ximenez: at the opposite end of the spectrum to Fino is this lusciously sweet wine. It is a prune colour with aromas of dried fruit, figs and candied orange peel. Serve it slightly chilled or even poured over a scoop of ice-cream. Absolutely delicious and very moreish, a small glass of PX is the perfect end to a festive dinner.
  • Amontillado: This is an absolutely fantastic wine and completely different to anything you’ll have ever tried. Real Amontillado is aged Fino or Manzanilla, it is terracotta in colour and tastes of toasted almonds, caramel and dried citrus fruit. It can be anything from bone dry to sweet.
  •  

Tip number 2 ~ Don’t drink your good wines on Christmas day!

It is easy to justify drinking ‘very good’ wines on Christmas day. However, the chances are that you’ll have already had a concoction of drinks whilst cooking the dinner so below are a few options for both reds and whites that should definitely fit the bill.

Southern Rhone  for spicy reds.

Wines from Southern Rhone have big juicy red fruit with layers of spice, ripe tannins and good acidity. The main grapes in Southern Rhone reds are Grenache, Syrah, Mourvedre and Cinsault. Grenache, the principal grape of Chateauneuf du Pape, is arguably the most important grape of the region and adds cherry fruit, white pepper and the soft tannins. Syrah has more dense aromatics and a darker colour, Mourvedre has fresh, herbaceous aromas, blackberries with hints of leather as it ages and the Cinsault produces sweet, small berries that add to the vibrant fruit character of the wine.

Southern Rhone reds include the appellations of Chateauneuf du Pape, Gigondas, Vacqueyras and Cotes du Rhone Villages such as Cairanne. ely’ s choice is any of the Domaine Alary wines that you can get your hands on.  And if you can’t? Ask you local wine merchant. They always have great suggestions!

If you prefer Aussie style reds which have more up front fruit character, why not try a ‘GSM’, Grenache, Syrah, Mourvedre, from Barossa Valley or McLaren Vale. The Aussies do this blend extremely well and deservedly earn the accolade of being Rhone Rangers.

Northern Italy for elegant whites.

It is very easy to settle for a trusty Chablis or Sancerre, but why not try something fresh and exciting. Soave from the Veronese hills used to be known for prioritising quantity over quality, but we have found this beautiful wine from a small, family run winery in the heart of Soave town. Pieropan make a few cuvees and all are impressive. Made from a blend of Garganega and Trebbiano, Soave produces aromatic wines with great acidity. The wine is brimming with pears, peaches, citrus notes and hints of almonds. It is the perfect alternative if you like zesty fresh wines with a weighty mouthfeel.

If you prefer a bit more body in your whites why not try a Pinot Gris from New Zealand. Pinot Gris, the same grape as Pinot Grigio, has evolved into it’s own distinct style in New Zealand. Most people will be very familiar with the pronounced tropical fruit flavours of the Marlborough Sauvignon Blanc, but we think that a Pinot Gris would be a great white to have with you Christmas dinner because they tend to have been aged on their lees which adds a creamy texture to the pear, melon, and lemon zest aromas in the wine. Our current favourite is Mount Difficulty Pinot Gris from Central Otago, Southern New Zealand.

Tip number 3 ~ Drink something truly delicious and worth savouring on the St. Stephens Day!

By the 26th October, all the fuss is over and it’s time to relax and enjoy the break. Why not have a glass of  something that you have been looking forward to as much as you have been looking forward to a well earned break. Why not unwind with a with a rich oaky Chardonnay: my choice is something very special, Shaw and Smith’s M3 Chardonnay from Adelaide Hills in Australia or Craighall Chardonnay from Ata Rangi in New Zealand. ely winebar is  always blown away by the elegance and intensity that these wines display and proudly have them on our list.

Merry Christmas and drink wisely (and sensibly!).

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