Tag Archives: sauvignon

Wine on Tap. You read that right. It’s coming.

Wine on tap is becoming a thing.  Yessiree.  And in Ireland too.  About time.  But actually up until the 1960’s wine was usually imported in casks and bottled by the importer.  But this caused problems in that three different importers might bottle it in three different ways.

Wine on Tap

Wine on Tap

But people are hesitant.  Why goodness only knows. Alot of time people now order wine by the grape (God Bless the Celtic Tiger who introduced- rightly or wrongly- some of the worst sauv blancs on the planet).  For example, people will ask for a glass of merlot, or the aforementioned sauv blanc….  We’ve become real snobs.

Wine- with dogs

Wine- with dogs

The huge plus of supplying restaurants and pubs with wine in kegs is that they are easier to store, as they take up far less space.  It works for restaurants offering house wines, and I actually love to see a carafe offered.  There is an interesting little query on supplying prosecco on tap.  Apparently EU law say to be  authentic it must be produced in the Conegliano-Valdobbiadene area of North-west Italy, otherwise it must be called something different. In 2013 there was three times more prosecco sold than champagne, the sparkling wine that is synonymous with it’s propriety name.  Colm McCann, my wine instructor from Ballymaloe told us that one Christmas, in the UK, there was more Prosecco sold than MILK.  I kid you not.

But enough about bubbles.  I’m after something that won’t burn my throat, over power my food, or leave me with an empty wallet.

We’ll see.

 

 

 

Perfect Summer Dinner with Cono Sur Wine

My goal when cooking, like Cono Sur, is to make incredible and inspiring meals.  Although I am not sourcing my ingredients in South America, we are very lucky to live on the family farm where my father in-law grows all our own vegetables.  So the first thing I do when starting the dinner preparation is dig and pick the veg.  We are very lucky here in the south east to have a mostly temperate climate which means our growing season is long and fruitful.  Like Cono Sur, our commitment when growing our produce is to think green.  Our horses provide manure, and our waste goes to feed the chickens and deer also living with us on the farm.

 

Fresh Vegetables from the garden

Fresh Vegetables from the garden

Next marinade the butterflied lamb in an enormous amount of garlic and herbs.  I get my lamb from our local supplier direct, it’s Comeragh Lamb, which I think gives a full flavour that stands up to the strong marinade well.

 

Butterflied leg of lamb after two days in the marinade

Butterflied leg of lamb after two days in the marinade

Bake the freshly dug and washed spuds,  adding the lamb to the hot oven for about an hour, adding a dash of olive oil.

Scrub and slice the beetroot into a oven dish lined with tinfoil, add a head of peeled garlic and lots of olive oil, salt & pepper.  Wrap the parcel up tight and place in the oven alongside the potatoes and lamb.  This also needs about an hour, add a splash of balsamic vinegar half way through cooking

Leave both to rest while preparing the salads.

Chill the Cono Sur Sauvignon wine to the perfect temperature.

Slice the lamb, drizzle with the fresh pesto.  Add the fluffy baked potato, the beans, beetroot and serve with the tomato and lettuce salads.

The Perfect Summer Dinner

The Perfect Summer Dinner