Organic, Biodynamic and Natural wine presentation
Ballymaloe Cookery School, 25th February 2015
Any occasion to team up to with Colm McCan, Consultant Sommelier at Ballymaloe House and Wine presenter at Ballymaloe Cookery School is always very welcome, so it was a real pleasure to visit Shanagarry once again and introduce some 'hand-made' wines to the Cookery School 12 week certificate students. In front of a full class, the wines showed quite well and were well received.
The wines showed were:
Many thanks to Darina, Colm and the team at Ballymaloe Cookery School for the opportunity to introduce these wines to the class, and indeed many thanks to the students for your attention and feedback, very best of luck with the exam next month!
Picture courtesy of Ketty of French Foodie in Dublin blog
‘In the end, there is definitely room to accommodate both markets. Natural wines counter what seems to be increasing homogeneity, and it is heartening to see producers and retailers embracing craft practices while creating products that do not present an ever-pervasive sameness.’
Wines We Presented At Ballymaloe Grain Store
- ‘Pink bulles’ Pet Nat Gamay rosé by Jean Maupertuis (Auvergne, France)
- Vino Bellotti Bianco 2011, Cascina Degli Ulivi (Piemonte, Italy)
- Vouvray ‘la Dilettante’ 2011, Pierre et Catherine Breton (Loire Valley, France)
- Vitovska Amphora 2007, Vodopivec (Friuli, Italy)
- Cheverny Rouge 2011, Clos Tue-Boeuf (Loire Valley, France)
- Vino di Anna 2011, Eric Narioo and Anna Martens (Etna, Sicily, Italy)
- Peza do Rei 2010, Adega Cachin (Ribera Sacra, Spain)
- Villalobos ‘Wild Vineyards’ Carignan Reserve 2010 (Colchagua Valley, Chile)