On my travels again. This time in Languedoc-Roussillon, following in the footsteps of Louis XIII by staying in an immense historic edifice, Chateau de Pennautier. The chateau is but a short car ride away from the famous walled city of Carcassonne. I’m there as a guest of Nicolas whose family have inhabited the chateau since
Forkncork.comErnie Whalley on food, wine & Irish restaurants |
Boeuf a la Bourguignonne
In response to an inquiry on the forum, I’ve dragged up an article I wrote some years ago and a recipe, in fact, MY recipe, for this classic dish. Enjoy! The Culinary History Burgundy, thanks to its inhabitants having an all-consuming devotion to colouring matters (plus a skilled publicity campaign conducted by the mediaeval dukes
New Wines from M&S
Attended the Marks & Spencer tasting of their latest offerings, here are my notes. The tasting took place in the cellar of WHPR/Ogilvy & Mather building in Ely Place. Some of the whites were too chilled, some of the reds a tad soupy but otherwise the event was really well organised – spittoons, clipboards with
Gilbey's Portfolio Tasting Feb 2009 – 10 that impressed
Trekking to the Guinness Storehouse, with sleet whacking down like stair rods wouldn’t be my favourite occupation but Gilbey’s Terry Pennington and Lynne Coyle have assembled one hell of a portfolio, with smart niche producers alongside mainstream brands like Blossom Hill, Yellow Tail, Barton & Guestier etc and venerable favourites of the ilk of Louis
Bordeaux For Beginners
A STARTER GUIDE TO THE WORLD’S MOST FAMOUS WINE REGION Appellations Appellations d’Origine Controlée, to give them their full title, operate at 4 levels: Generic regional AC – Bordeaux, covers red, white, rosé and sparklers from the region. Slightly posher is Bordeaux Superior – to achieve this a grower has to squeeze out an extra
Oriel
So that there’s no doubt at the outset let’s just say that Oriel of Gilford is Ireland’s latest Michelin starred restaurant which Lizzie Meagher and I reviewed in the April 2002 issue of FOOD & WINE Magazine. Although we drove up and dined together and, obviously aired our thoughts on the long drive back home,
La Rioja
It is difficult nowadays to imagine the impact that Rioja had on the wine drinker when it burst into our consciousness some forty years ago. Let me set the scene. For starters, Bordeaux and Burgundy, our favourite tipple, had started to escalate in price. Whereas in the 1960s the difference in cost between a merely
Burgundy – Hospice de Beaune & Chablis
I promised the full story of my trip to Burgundy for the Auction at The Hospice de Beaune. Here it is… Why all the fuss? A question I asked myself as the TGV sped southward. Size wise it’s insignificant, comprising as it does a mere 02% of the earth’s surface that’s covered by vines. What’s
French Leave
JBR quit L’Ortolan his successful south of England restaurant for a farmhouse in SW France. French Leave, based on a successful TV series, is a memoir of his first year in France, taking on the French at their own game in their own back yard, sampling the pleasures and pitfalls of truffle-hunting, cheese-making and becoming
You win some, you lose some
Bastille Day, or more correctly, Bastille Eve. We were at The Radisson, one of Dublin’s best venues for outdoor socialising, playing for the FOOD & WIN (no typo) team in the charity petanque tournament brilliantly conceived and organised by Maureen O’Hara of Findlaters and sponsored by Veuve Clicquot. For anyone not familiar with Petanque it’s
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