ely tips, tipples & table talk 15

In this week’s tips, tipples & table talk, we’re getting ready for that fabulously cultural time of the year again that is Culture Night 2014. We also take a look at your granny’s favourite wine and why it’s so misunderstood – The Fantastic World of Sherry and enjoy a brilliantly simple salmon tartare recipe that you can whip up in seconds, but shhh, who needs to know, and looks seriously impressive.

Enjoy folks!

Table Talk of the Week: Culture Night 

Set to be biggest ever with more outdoor events, this year’s Culture Night will see locals and visitors across the island of Ireland enjoy the unique experience of Culture Night, a free night of entertainment, discovery and adventure taking place in a record 28 towns, cities, counties and islands in Ireland. Museums, galleries, churches, historic houses, artists’ studios and cultural centres will open their doors late into the evening welcoming people of all ages to taste and sample their cultural delights for free on the evening.

Culture Night 2014 will take place on Friday September 19th from 5pm-11pm.

Watch out for Cultural Quarters:

Greater Dublin
Heuston / Museum Quarter
Historic Quarter
North Georgian Quarter
South Georgian Quarter
Temple Bar & North of Liffey
Trinity College/Docklands

Tipple Tip of the Week: The Fantastic World of Sherry 

Is it still the most misunderstood of all wines? We’re inclined to think so.
Even now, despite Sherry being loved and lauded in the wine press for years, we still meet people who think of is just as a “granny drink”– their words, not ours.

So let’s set a few things straight- Sherry is one of the most wonderful and varied of all wine styles, and there is a style one for everyone. From bone-dry, tangy Manzanilla, nutty, caramelised Amontillado or for the truly decadent, try a Moscatel of PX.
Secondly, these wines are often remarkable value for money. A glass of Fino or Manzanilla – perfect aperitif- will usually cost about half what you would pay for a decent glass of white. The sweeter wines, such as those mentioned above, are not just ridiculously good value next to more familiar dessert wines, they are also incredibly versatile – try them with, dark chocolate, caramel, nuts, figs, cheese and much more.

The problem we have with Sherry is simply perception, or mis-perception, and the best way to fix that is education. So, to do our bit in the struggle to reinstate Sherry to its rightful, lofty position we have arranged a Sherry tasting masterclass with none other than César Saldaña. When it comes to Sherry, this guy is THE MAN!
He’s like the Godfather of the entire Sherry industry, and he’s making one visit to Ireland this year – just to talk to you!
The tasting will be held in ely bar & brasserie on Wednesday 17th at 7pm. We will be having some wonderful tapas-style dishes to accompany the tastings. Tickets are €20 and are very strictly limited. This is a one-time only opportunity to learn from the very best, and sample some wonderful wines in the process.

Hey, bring your granny- because she’s known this all along…..
Tickets can be purchased online www.elywinebar.com/tastings or by calling Ian Brosnan on (01) 6787867.

3_level_ely_bloody_mary

Taste Tip of the Week: Salmon Tartare with Watercress & Cucumber Ribbons

salmon

What you need:

  • What you need
  • 1 cucumber
  • 200g fresh, organic,
  • Irish farmed salmon
  • small bunch dill
  • 2 small shallots
  • 50g crème fraîche
  • juice of ¼ lemon
  • rock salt, black pepper
  • 50g watercress
  • mixed leaves and
  • brown bread, to serve
    Serves 4

How We Do It:

  • Take a peeler and run it from the top to the tail of the whole, unpeeled cucumber to create 4 long strips – these will be used to wrap the salmon. You should end up with long, translucent strips with dark green borders on either side. The borders will help the strips hold their shape.
  • Dice the salmon, dill and shallots. Reserve 4 tsp crème fraîche. Place the salmon, dill and shallots
    in a bowl with the remaining crème fraîche and lemon juice, mixing well to ensure all ingredients
    are coated. Season to taste.
  • Divide the salmon mix into 4 and place each portion in the centre of a plate in a cylindrical shape.
    Wrap each one with a cucumber strip. Place 1 tsp crème fraîche on top of each portion. Pick and
    wash the watercress and place a few leaves on top of each bundle of salmon. Sprinkle with rock salt.
  • Serve with mixed leaves and traditional brown bread, if liked.
  • A note for the cook
    You want to make sure the taste of the fresh dill comes through; half of one of the packets you can
    buy at the supermarket should be about right.

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

salmon

 

Advertisements

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!).

%d bloggers like this: