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Rioja Tasting this Thursday

We are having a Rioja tasting night this Thursday, and it will be a good one. The details are as follows:


Where: Clontarf GAA Club, Seafield Road, Clontarf.

When: Thursday April 6th, 7.30pm to 9pm.

What: A tasting of selected wines from Rioja with Rafa Salazar of Vinostito.

How Much: €25 per person, which can be paid on the night.

Booking: By email to or by phone to 01-8533088


This will be a good night – these tastings are always good fun. Rafa is one of the most knowledgeable people in Ireland when it comes to Spanish wines (and food). It’s surprising how diverse the wines from one region can be, and this is a great chance to try some very good, and different, wines from Rioja.

Places are limited, so give us a shout if you’re interested.

Fridays at 5.30 – Free hosted tastings

We have been running tastings on Fridays since we opened, but this year we have special, hosted tastings every Friday on the run-up to Christmas, starting about 5.30 until 7.30ish.

So far, we’ve  had Mick O’Connell (MW) showing some marvellous Rieslings (we had more than one convert that night), followed by Gay McGuinness of Domaine des Anges, with his winemaker Florent Chave, covering their range from the Southern Rhône. Joe Coyle of Liberty Wines then joined us to show six wines from their expansive portfolio. They went down extremely well.

This Friday, December 2nd, we are joined by Rafa Salazar from Vinostito to taste what will undoubtedly be wonderful wines from the Vinostito range. It’s an amazing portfolio and, while the wines haven’t been chosen yet, you could throw a few darts at the VT listing and be happy with the wines chosen.

Friday the 9th sees Mick O’Connell return for a Port tasting. Very seasonal. Mick is one of the youngest Masters of Wine in the world, and it’s a great chance to taste, and discuss, various Ports.

On the 16th Colm Carter from Honest 2 Goodness will be here to explore the wines of Bordeaux, often seen as the perfect Christmas wines. They can be confusing, but Colm will put you at ease in relation to choosing the right style for any occasion.

Join us between now and then on Friday at 5.30 for a bit of fun and some great wines.

Which wine glasses to use?
One of those perennial First World problems. But it is a matter of much debate among wine geeks. I have long been convinced that the shape of the glass can affect the taste of a wine. Not every wine, but quite a lot of them. We showed how this can be last year when we did a tasting in the shop on a Friday evening of the same sauvignon blanc tasted from two different glasses. One was a narrow-rimmed tasting glass, the other a broader-rimmed ‘dinner’ glass.

The difference was very apparent, even amongst the most sceptical of customers. The reason had to do with physics. The narrow glass forced you to tilt your head back further than the broader glass. This resulted in the wine being thrown back further in your mouth, where there are more taste receptors for detecting acidity, which the sauvignon blanc had in abundance. Tasted from the other glass the wine stayed nearer the front of your mouth, where the fruit character of the wine was more apparent.

As you know, our sense of smell is very closely related to our sense of taste. The best example of this is how hard it is to taste something when you have a heavy cold. Different wines, of course, have different aromas, generated by phenolic compounds rising from the glass. The shape of the glass affects how these compounds are released, and subsequently how we perceive them through our sense of smell. The right glass not only releases the aromas to maximum effect but also delivers the wine to the part of our palate that allows us to taste the wine at its best. I know this might sound like a load of phenolics, but I’m a convert, and so are most people I’ve spoken to that have tested the theory.

The Riedel approach
This is the science on which Riedel have built their range of wine glasses. Last November, I was fortunate enough to be at a tasting masterclass with Max Riedel, the son of the Company’s founder. The results were amazing. We tasted a Pinot Noir from two different – very different – glasses. Out of the ‘proper’ glass, it was soft, smooth and rich – gorgeous. Out of the Cabernet Sauvignon glass the bitter notes framed everything and the wine tasted distinctly average, with no balance between the fruit and the tannins. He then reversed the process, with a Cabernet Sauvignon tasted from both glasses, and while I didn’t think the difference was as strong, it was still noticeable.

He then took the exercise a step further, getting us to melt some white chocolate in our mouths before going back to the Pinot Noir. This is when it got silly, with people almost taken aback at the difference the glasses made. Now, I know, Max was there to sell his glasses, but he did make a good comment at the end – ‘pity the poor winemaker whose wine is poured into the wrong glass’.

Some pointers (these are our own, based on experience and a bit of research):

Stemmed or stemless? Stemless if you tend to knock them over. I prefer stemmed for white wine, as handling stemless glasses just heats up the wine as you hold them. Stemless glasses also get very grubby over the course of an evening.

Waterford Glass or regular? Regular. By a mile. Leave the Waterford Glass in the display cabinet. Or put a candle in them for effect. Maybe some pot pourri. There are other leading Lead Crystal glass brands available to similarly ignore. The thinner a glass is the better it does its job.

Cheap or dear? A matter of personal choice. Busy households, with children and dogs, for instance, tend to be hard on glasses. Glasses will break eventually, but having dearer ones tends to make people look after them better. And even if they say they’re dishwasher-safe, don’t put them in the dishwasher. And don’t hold them by the base when drying them – always hold them by the bowl. The only problem with using the dearer, top-quality glasses is that it is very hard to go back to the cheap, thick-rimmed versions.

I do think the whole thing can get a bit silly, with a separate glass for every different grape variety, especially when you consider that most of the wines we drink are blends. But getting a couple of different types that cover the main styles is worth it, making that glass of wine more enjoyable. The glasses below cover, I believe, most requirements.

The larger glass on the left in the photo below is Riedel’s Syrah glass, while the smaller one is their Chianti Classico/Riesling Grand Cru glass, which tells you that some glasses suit both red and white wines.


In this photo (below), are three glasses used in the Riedel masterclass. The very large glass, which actually holds more than a bottle of wine, is the one used for Cabernet Sauvignon, while the smaller, more angular glass is for Pinot Noir. Finally, the smallest glass was used for an oaked chardonnay.


So, if you want to narrow it down and go with with a couple of styles, base it on your choice of wine along the following lines:

Fuller-bodied wines (South of France, Bordeaux, Rioja (Crianza & Reserva)): The Cabernet or Syrah style of glass.

Medium-Bodied (Chianti, Garnacha, young Riojas): The Chianti/Riesling glass.

Whites: Depending on body, either the Chainti/Riesling for lighter whites, or the oaked Chardonnay for fuller-bodied wines.

Clear as glass?

John Wilson at Clontarf Wines

On Friday next (December 18th) John Wilson, the Irish Times wine critic, will be with us in Clontarf Wines for a free tasting of wines from his new book -‘2016 – Wilson on Wine’. It’s a free tasting, and promises to be both good fun and very informative.

We’ll be starting at 5pm and expect to finish at 7.30. It’s an informal event, so drop in any time from 5 to 7.30. John will be signing copies of his book and sharing his views on festive wines – or on any wines you’d like to discuss with him.

Our Loyalty Scheme

We now have a Loyalty Scheme. It’s fairly straightforward, the main points being:

You get 3 points for every €1 you spend in the shop
Each point is worth one cent.
When you’ve accumulated 500 points, you can redeem them against purchases in the shop.

If you want to join the scheme, just email us, and we’ll give you 100 points to kick things off, and we’ll have your card ready to collect the next time you’re in the shop. The Terms and Conditions are on the page listed above.

The wonder that is the Coravin


It’s not for everybody, and it’s not even for every wine, but the Coravin is the “most transformational and exciting new product for wine lovers that has been invented in the last 30+ years”, according to Robert Parker. Jancis Robinson is another fan.

What is it?
In the words of its inventor, Greg Lambrecht, it is ‘A Wine Access System’. It allows you to access a bottle of wine without removing the cork. It operates like a syringe, sucking the wine out of the bottle through a needle and replacing the wine with argon gas. Because no oxygen has entered the bottle, the wine remains unaffected and can be accessed at any time in the future and will continue to age as normal.

Why bother with it?
It’s not for everybody, and not for every wine. But it does allow you to enjoy a glass of that special bottle without having to open and consume the entire bottle. It also allows you to check on the development of a wine you have put away, and see if it is ready for drinking yet.

Does it work?

The answer would seem to be a resounding yes. Wines that have been accessed ten years ago, during the development stages, are ageing as normal. Extensive blind tastings of ‘accessed’ and fresh bottles of the same wines have taken place and no discernible difference has been identifiable.

Any downside?

It only works on wines with natural corks, because of the way they spring back to close the hole made by the needle. Not really a downside, as the wines that it works best with tend to have natural corks anyway. It doesn’t work on sparkling wines. Care needs to be taken with older wines, as the cork can be quite brittle in some cases. A special needle is available for these wines. Also, wines with a lot of sediment (Ports in particular) need to accessed carefully. Each argon gas capsule is good for about 15 regular glasses of wine, and then needs to be replaced.

What do the critics say?

Robert Parker: ‘Coravin is the most transformational and exciting new product for wine lovers that has been developed/invented in the last 30+ years. Coravin is a killer product’.
Jancis Robinson: ‘Nothing I know of preserves wine in an open or ‘accessed’ bottle for years as this system does’.

Our Free Service

If you have a special bottle that you’ve been wondering about, bring it down to us and we can let you try a sip to check on its development.

The Cost?

€299. This includes two gas capsules. Replacement capsules cost €19.95 for a pack of 2.

Yes, we do sell Romanian wine..

Indeed we do. We have the Umbrele Merlot – a soft, fruity Merlot that goes very well with watching rugby on TV. We wouldn’t claim to know much about rugby, but we’re reliably informed that we are better at rugby than Romania. Well, they are better at winemaking than we are.

John Wilson, in his Saturday column in the Irish Times last week, gave the Umbrele Merlot the thumbs up. And it’s only €9.99.

It’s our second birthday!

We turn two this weekend, and we’re celebrating with some tastings and some giveaways in the shop, starting today. We’ll have some nice wines open for tasting, along with some other ‘nice stuff’. We’ll also have some Spot Prizes – ten bottles of wine have been randomly chosen from around the shop, and each has a pathetic drawing of two candles on the back of the bottle. Anybody that selects one of these bottles will get it for free. Our usual rules apply – one bottle per customer and rules can change if required.

Oh, and we’re giving 10% off any six bottles (or more) purchased over the weekend. We do this on Bank Holiday weekends, but we reckon that Birthday weekends are just as important. Again, the usual rules apply – the discount replaces any other deals (the best deal of the two applies), and it excludes Sparkling wines.

As you know, it’s Culture Night tonight, so if you’re heading out to enjoy some high-brow stuff, give us a shout on the way there or back (we close at nine) and let us add a touch of something nice to the night.

A Rant About the Price of Wine in Ireland

Three people decide to buy some wine. Let’s call them Peter, Paul and Mary.

Peter goes into the supermarket and buys two bottles of wine at €6 each (I saw this in a local supermarket during the pathetic summer of 2015). This transaction nets the Government €8.62 in tax (yes, 72% of the cost). I could also say that the purchaser nets a humongous hangover because of the additives (Pesticides, Fertilisers and the like) that go into cheap wines. But that would be churlish of me.

Meanwhile, Paul very sensibly decides to go into a lovely, family-owned specialist wine shop in Clontarf and buys one bottle of a well-made wine for €12, giving the Government just €5.43 of the €12. I say ‘just’ but I mean ‘an outrageous’. Still, it’s €3.19 less than Peter paid them. And there’s also a saving on Solpadeine.

While in the nice shop in Clontarf, Paul notices Mary beside him buying a really nice bottle of wine for €29.

“Excuse me, do you know how much of that goes on tax?”, he asks, more in hope than expectation.

“Yes, I’m very well informed on these matters” comes the reply from the well-informed Mary. “€8.62”.

“Wow. That’s only 29.70% of the purchase price. I’ve just given the Government 45% of my €12”.

“I noticed that. Still, yours is a lovely wine, and it could be worse – you could have bought two supermarket wines at €6 each. Then you would have given the Government 72% of your money, which would equate to the same amount in money terms as I’m paying in tax for my €29 bottle. OK, you would have had two bottles of wine instead of one, but in that instance I use the term ‘wine’ advisedly. Enjoying wine is about quality over quantity – a lesson I’ve learned the hard way over the years.”

Noticing, with some surprise, Paul’s interest piquing, Mary continues; “The quality of the wine in the bottle grows exponentially the more you spend on it. This is because the percentage tax element drops as the price rises. This, in turn, leaves more of the purchase price to go towards what’s actually in the bottle. That €6 supermarket wine leaves only €1.68 to go to pay the winemaker, pay for the label, the bottle, the cork, profit for the importer and the supermarket. There can be no more than 10c worth of wine in the bottle. What self-respecting winemaker would go to any trouble for that?

This is our special occasion wine. It’s our anniversary”, continues Mary.

“Congratulations” says Paul. “How long?”

“Thank you. 3,000 days.” says Mary, leaving the shop.

“Seems to know her stuff” says Paul to the very nice lady behind the counter. “Can I change this for one of those?”

I’m not saying this actually happened, but it could. And I could rant on, but I won’t. To summarise:

Ireland has the highest Excise Duty on wine in the EU
Irish Excise Duty is 106 times that of France’s
48% of an €11 bottle of wine in Ireland goes straight to the Government, but only 29% of a €30 bottle.

Northern Italy in September 2014

Northern Italy in late summer 2014

I was fortunate enough to be in Northern Italy in late September 2014. We were in the Veneto, Alto Adige

It was a particularly fortunate time to be in the region. It was harvest time after one of the most difficult vintages in living memory. Ordinarily, the growers can expect 300 days of sunshine every year. In the Valpolicella region of Veneto they had 100 days of rain during the summer. When we were there the weather had improved, and there was some hope that another week or two of hot weather would save some of the harvest, and improve the ripening prospects of the grapes not yet harvested.

It’s tempting to immediately write off the Italian vintage of 2014 – ‘oh, they had terrible weather, that was a dreadful year. An awful vintage.’ But that would be wrong. The amount of work done, and livelihoods at risk are just too important to summarily dismiss an entire vintage. We learnt a lot when we were there.

We visited six vineyards over two days, and tasted more than 60 wines. We discussed the problems of the vintage with the winemakers, the owners, and the marketing gurus. We were treated royally. Of course, the wines we tasted were wonderful – they’re not going to bring out the rubbish to the folk they hope will sell their wines to Irish winelovers.

Cantina Valpantena
We got to see different types of wineries, and different types of winemaking.First up was a co-op. All the grapes are bought in from local farmers, who get paid according to the weight and quality of the grapes. We were lucky to see a tractor arrive into the yard as we awaited our guide. The tractor arrived and drove on to a weigh bridge, where a type of pneumatic syringe sucked some juice from the grapes. The farmer then drove his tractor to large crusher, sunken at ground level (see the photo below), and tipped his load into the vat. He then returned the twenty yards to the office beside the weigh bridge, where the paperwork was ready for him. Within ten minutes of his arriving at the winery his grapes had been weighed, assessed for quality and were being pressed. And the price for his harvest had been agreed. The efficiency was very impressive.

This particular co-op is geared towards producing good quality wines at affordable prices. Later in our trip we saw the other end of the scale, where the grapes are hand-harvested into small (ish) plastic crates, designed to ensure the weight of the grapes does not crush those on the bottom of the crate. Tractors are different, and we could see plenty of grape juice flowing from the bottom of the tractor into the crusher. I’m no oenologist, but I’m guessing that this method is fine provided there is no great distance between the vineyard and the grapes’ final destination as berries. Otherwise, oxygen will start to work its evil, and the juice will become oxidised. So, speed is of the essence, and while we didn’t see the next step, I’m guessing some small amounts of sulphur were quickly added to protect the juice after pressing. Nothing wrong with that – every bottle of wine in the world contains sulphites (there’s another article here somewhere about all that!).

So, to stand out from the crowd, and make very good wine from large harvests coming from various growers, this co-op needs a top-class winemaker. And they have one – he’s the good-looking one in the photo below.


Matt Thompson is his name, and he’s quite famous in the world of wine. Originally from New Zealand, he travels the world working as a consultant to wineries all over the world, in particular New Zealand, Italy and Chile.

We had dinner with Matt and his partner the night before we visited the winery, and he was very generous with his knowledge. He was kind enough to introduce me to brouglio, a kind of Italian Jaegermeister.

Matt has a great team around him, and he is in demand as a winemaker to the point where, the previous year, he was on 170 flights. That’s a lot of air-miles.

Cantina Valpantena is the name of the winery/co-op, and they make wine for Alpha Zeta, and Torres del Falasco, among others. It has 300 growers, and the vineyards are set in the hills outside Verona. In Greek, Valpantena means ‘The Valley of the Gods’, but local folklore has changed this to mean ‘The Valley of All Wines’. An indication of how good the whole system works at Valpantena is the fact that they can produce a very good Ripassa Della Valpolicella that we can sell for under €20.

Next up was the town of Soave, and the Pieropan winery. The town itself is a stunningly beautiful walled town, and the Pieropan winery is on what seemed to me to be the main street – a narrow, hilly street with lots of twists and turns. A narrow gate – just wide enough to allow entrance to a tractor – and a sign on the wall outside was all there was to indicate this was not just another house on the street. Mind you, the current owners live above the winery, so in one sense it is another house on the street.

Again, a tractor arrived as we waited for our host. You can see the difference in size here. These vineyards are owned by the Pieropan family, and the tractor pulled three containers (pictured below), and tipped them into the crusher, which was located just inside the gate. No need for weighing, or checking quality (that is done in the vineyard).

This was in Northern Italy in September 2014. And the winemaker is Andrea Pieropan. The care and attention that goes into the Pieropan wines is very impressive, and are reflected in the wines.

This was in Northern Italy in September 2014. And the winemaker is Andrea Pieropan. The care and attention that goes into the Pieropan wines is very impressive, and are reflected in the wines.

When our host, Andrea Pieropan (the good-looking one on the left this time), arrived, he immediately brought us up onto the roof of the winery, where the views of the surrounding Soave Classico region are stunning. The vineyards aren’t obvious from this distance, but in the first photo the Soave Classico vineyards are visible in the distance. The other photo is actually of a vineyard, almost hidden , where the grapes for the top Pieropan wine, La Rocca, are grown. It is a stunning wine, which I think is reminiscent of a very good Burgundy and, coming in around the €30 mark, is wonderful value given the quality.

IMG_1548 IMG_1549

The Pieropans are traditionalists. They have no time at all for stainless steel, with most of their wine fermented and stored in cement tanks. The only wine that receives oak treatment is the La Roca, giving it a rounded creaminess.

Recently, the producers of Soave Classico lobbied successfully for a change in the law that allowed them to use screw caps on their bottles without having to drop the term ‘Classico’. This contrasts with the producers of Valpolicella Classico (see Allegrini below), who can only use cork closures on their Classico wines.

The Pieropan Soave Classico is crisp, dry and fruity wine, made from a blend of Garganega (85%) and Trebbiano di Soave (15%) grapes. The 2013 that we tasted had a touch of mineralogy, with flavours of peach and melon. To quote Robert parker – ‘A fantastic value wine… No one comes close to giving a more graceful and delicate voice to the workhorse Garganega grape’.

All of the wines we tasted from Pieropan were excellent, but the standout wine was the 2012 La Rocca, which is made from 100% Garganega, from a single vineyard, in the photo above. It reminded me of a good Burgundy. It is the only Pieropan wine that gets oak treatment. A real gem.

Allegrini – Valpolicella Region of The Veneto
We went from Soave to the Veneto region, where the best Valpolicella grapes are grown near the shores of Lake Garda. The lake plays an important role in the development of the grapes during the growing season, with the cooling breezes from the lake helping to lengthen the ripening process and concentrate the flavours.

Corvina is the important grape in Valpolicella, with support coming from Corvinone, Rondinella and the best-forgotten Molinara, which was delisted as an obligatory component in 2003.

Valpolicella comes in three styles – the basic Valpolicella, Ripassa della Valpolicella and Amarone  della Valpolicella. Amarone is made from dried grapes (wine made in this way in Italy is known as Passimento in style). The grapes were traditionally dried in the roofs of the vineyard buildings, on large trays. The photo below is the Pieropan drying room which, although it is in Soave, has a vineyard in Valpolicella. Most vineyards making Amarone now have large drying rooms with industrial air blowers to both help the drying process and lessen the risk of disease.


Ripassa is often called a ‘Baby’ Amarone. When the Amarone has been made, the grape skins are taken out, and the regular Valpolicella is passed through the skins for a second fermentation. Ripassa means ‘passed through’, and the process adds body and structure to the basic wine, and also some alcohol.

The Allegrini vineyards are most impressive. They overlook Lake garda, and are amongst the best vineyards in the Veneto. Their top wine, La Poja, is made from 100% Corvina, and was the first Valpolicella to be made this way. It is a single-vineyard wine, coming from their best vineyard. At over €100 a bottle, it would want to be good, but boy is it good.

The Allegrini family have been making wine in the region for generations, and have been involved in the community, and in agriculture in the area since the 16th century. Bit of history there so. And if, by any chance, you’re looking for a nice getaway for a break with a few friends, the  chateau, for want of a better word, is available for hire. And quite impressive it is….



Believe me, these photos don’t do it justice.

The Allegrini Valpolicella is made from grapes grown in the Valpolicella Classico region. However, it is not called a Classico because they have chosen to use a screw cap closure, and the rules of Valpolicella Classico do not allow this, unlike the rules for Soave Classico mentioned above. It is expected that the producers in Valpolicella will successfully lobby to have the rules similarly changed.

Franz Haas
Vineyards tend to be beautiful places. However, some are in the most stunning locations, and the combination of a beautiful vineyard in a special setting can leave you awestruck. The Franz Haas winery is such a place, as are their vineyards. They are located in the Dolomites, in the Alto-Adige region, with a view across the valley to the Alps. Austria is a few miles off to the right. This is the view from the door of the winery. They’re the Alps.


If you ever want to taste a Pinot Grigio as it was meant to be, try one of Franz Haas’s. Since it became very popular, it has become a bit bland. This always happens with wines as they become more popular. Ubiquitous can mean over-produced and lacking in quality. Not in this case, though, and you can taste why Pinto Grigio became popular in the first place.

Franz Haas also produces an excellent Lagrein, one of the region’s best-known local grapes.


The photo above is of one of the highest commercial vineyards in the Alto-Adige region, where Franz grows Riesling. It is a planting of Riesling. There are some experimental vineyards at higher altitudes, but this planting has been a successful experiment for Franz. the land around here is not cheap – about €1M a hectare, and the area in the photo covered with vines is about half a hectare. the wine would want to be good.

To summarise, it was a very informative visit to Northern Italy. A few days to savour the wines and hospitality of people that give a damn about how they make their wines.