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Category: Wine (page 3 of 7)

Spud Sunday: Matters Of Import

I doubt that I will ever become a true locavore.

Don’t get me wrong. I’m all for the principles of eating (and drinking) locally, when and where possible, but I am ever appreciative of the ease with which we can import that which is neither cultivated nor produced here. Potato-heavy though my diet (naturally) is, I think that I would find it impossible to confine myself solely to the food and drink which emanates from within our Irish borders. Or would I?

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Veni Vidi Viticulture

I’d like to think that my near permanent thirst for wine is somehow matched by my equally persistent thirst for more knowledge about it. I am, as a result, wont to indulge in research at every opportunity – you know, the kind of research that involves drinking the stuff.

So, when I was invited recently to not only sample a selection of wines from Cloudy Bay, but to meet their viticulturist Siobán Harnett, I was hardly going to say no. The fact that this invitation also involved eating in Michelin-starred Guilbaud’s again was, er, a bonus – admittedly one that you might actually sell your granny for. None of your fried dandelions on the menu here, no sirree. Instead a range of delicate and impressive eats, designed to complement the ever elegant liquids of Cloudy Bay.

Lunch at Restaurant Patrick Guilbaud

On the Guilbaud's Cloudy Bay lunch menu:
Stewed Basque Pepper Terrine, Croustillant of Dublin Bay Prawns (yeah, I had to look it up too - they're crispy, in other words), Fillet of Charolais Beef, Rhubarb Cheese Cake (with an eminently edible candy-striped white chocolate surround)

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Michelin Stars In My Eyes

Patrick Guilbaud took my hand warmly, as an old friend might.

He hoped that I had enjoyed my meal. “Ah, that dessert with the rosé…” he murmured, clearly reliving the pleasure of it in his own mind.

I, in return, gushed. My first time to eat at Guilbaud’s and, yes, the dessert course had been as sublime a pairing of food and wine as I have had the privilege of tasting. The rest of the meal I might add (in a clear triumph of understatement) was none too shabby either.

Menu at Restaurant Patrick Guilbaud

What you would call some very serious eats...

Wine Menu at for Ruinart dinner at Restaurant Patrick Guilbaud

...and the drinks to match

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