I would like to invite to another workshop which I will run on Tuesday the 23rd of April.
This time it will be with a collaboration with very well known wine shop: The Corkscrew Wine Merchants, which is placed at 4 Chatham Street, Dublin 2.
Wine list will be confirmed soon. It will be a great opportunity to taste still rare product as Polish Wines on the Irish market.
Start at 6 pm. Circa 2 hours and we will taste at least 6 labels from the best Polish producers.
Tickets here: https://goo.gl/Qwc8pM
Who doesn’t like bubbles? We all Love the Fizzy Wines:)
But who knows what’s the difference between Champagne, Cava or Prosecco?
If you like to:
– taste 9 different types of sparkling wines,
– find out where they came from,
– how they have been produced,
– or just find out your favorite one…
Book your ticket to the “Big Sparkling Workshop”
Also, You will be able to win a nice bottle of Fizzy Wine.
I postponed the workshop to Sunday the 27th of January 2019.
Tickets €48 + booking fee available via Eventbrite.ie
“Polish cuisine is the result a treasured lore of ancestral ingredients and has recently bloomed from virtual obscurity to one of the rising stars of the European scene. Its great advantage over long-time favorites like French or Italian fare is its range of unexpected tastes: the sharp pungency of mustard plants, the sparkle of fermentation, and umami galore.”
Those who know me, they can confirm that my polish nights are something, which is definitely worth to try out.
As a Polish who grow up in Poland and who finish Polish Catering School but who love to experimenting, I add to the traditional dishes a small twist.
If you would like to find out if Polish cuisine is something for you, grab your TICKET as soon as possible.
(As you see, there will be meat and most of the allergens, so please do not ask me for vegetarian/vegan or gluten-free option. I do all my preps myself. It cost me lots of planning and time. This is a Pop-Up dinner, not a regular restaurant. Sorry. )
Only 14 spots available.
And one more thing: 11 of November is a Polish Independence Day and Day of Saint Martin (my patron) 🙂
Riesling and his many faces.
From bone-dry to lusciously sweet. From young and fresh to matured and distinguished.
All of them with a fantastic Acidity.
It’s great as an aperitif, brilliant with an Oysters or other Seafood and delicious with desserts. It also easily cut thru the fats from the pork belly or even a beef steak.
Just take a look at that short videos:)
The wine list in the tasting:
If you would like to find out more, join the Riesling Workshop at Legit Coffee Co.
Tickets are €45 per person plus booking fee.
4 spots are available (online sale has been finished). Contact me if you wish to attend.
Spaces are very limited.
Regarding the big demand for my last Polish Wine Tasting, I decided to run another one or two if possible Polish Wines Workshop this month.
It will be held as always at Legit Coffee Shop at the end of this month. The date will be confirmed as soon as possible.
What can you expect?
Tasting of 6 bottles produced in Poland with my commentary.
There will be 1 sparkling, 2 whites, 2 reds, and 1 sweet/dessert wines.
If you wondering how was the previous tasting, please read this review:
“Attended an excellent Polish wine tasting hosted by Marcin. Very thorough discussion without being boring or stuffy. Very well chosen wines and great background at an almost ridiculously cheap price. 5* from me.”
Winnica Gostchorze -GostArt 2016 (brut/sec/dry/wytrawne)
The Sunday’s Polish Wine Workshop will start with the best Polish sparkling wine. It’s made by Guillaume Dubois who love Poland from the last 40 years:)
He finished few wine courses in Champagne and from the last 10 years he growing vines in Gostchorze (close to Zielona Góra) on 15 hectares.
This bottle is a Cuvee: Riesling, Pinot Gris and Pinot Blanc from 2016.
The price for this Workshop is €45 p/p.
If you would like to join, please confirm your attendance via e-mail: email@example.com
And some clip about Polish Wines (unfortunately only in Polish)
Maybe someone would like to make a movie clip during the WORKSHOP?
I’m a Chef-I Love Cooking
I’m a Sommelier – I Love Wine
and… I’m a Barista – I Love Coffee
That is why, I will compete again in Brewers Cup this year.
The competition will take place in Belfast 10-11th of March. (edit.)
If anybody would like to support me or just watch the 20 competitors, please don’t be shy and join us at Bailies Coffee Roasters in Belfast.
This year I will try to rule the world with
Keeps the Fingers Crossed 🙂
This will be very subjective post. My personal preferences and my taste.
If somebody will not agree with-please write a comment below 😉
But, let’s start at the end. If you are beginner in the wine knowledge or just having a wine time to time, please – don’t be hesitate to visit a speciality wine shop and look for an assistant with your next wine’s shopping.
The guys who work there, have a knowledge and ability to help you each time when you visit the shop.
To the point.
I bought 3 (three) bottles of Vinho Tinto (red, table wine) all from Douro Valley in 3 (three) different Irish shops.
All of them are young, very simple, entry level or basic labels of producers from DOC DOURO (North of Portugal).
All of them are very similar with varietal content: Tinto Roriz, Touring Nacional, Touring Franca, Tinto Barroca.
There are most important and very popular grapes in Portugal.
On the assumption that entry level Douro reds should be: red fruit forward in nose, similar in taste with medium to full body, high acidity and with hint of spices in finish, I was looking for those factors.
For my own fun or to be more objective, I wrapped bottles into a thin foil and I did a blind tasting.
(if you looking on the photos-I tasted wines from left to right)
All of them had a deep, purple red colour, high acidity, and predominant red fruits in aroma, like strawberries.
Alcohol ABV: 13-13,3%
First bottle: Caves do Monte-Vinhos – Alma da Vinha Douro DOC 2013 (LIDL about €8)
High in tannin, not very well integrated with fruits. I had a filing like drinking a cranberry juice. The fruit were hidden under acidity and tannins.
(2013 not a greates vintage in Douro – harvesttime rains spoiled a bid for exceptional quality)
Middle bottle: Vincente Faria Vinhos – Animus Douro DOC 2015 (ALDI about €8)
Sweet strawberry and wild red fruits in nose. On the palete, Strawberries, Wild Strawberries some Blueberries, soft tannins, little bit fuller body than previous wine. Nice, pleasant finish.
I enjoyed that glass.
Last bottle: Quinta do Crasto – Crasto Douro DOC 2015 (Wines Direct €16)
Dark, bramble fruits in nose. I was expecting the same in taste. What a disappointment. High acidity, and again red fruits like cranberry. Dry tannins and short finish.
The winner is easy to announce: Animus 2015 by Vincent Faria.
To be honest, I know his wines and there where always good quality bottles. But in other hand, I knew the Quinta do Crasto reserva and I was hoping that entry level wine will be good also.
Over all, back to the begging: which is best to buy? Go for €8 bottles from Aldi and enjoy nice example of entry level DOURO red wines 🙂
For better bottles-better go to specialist shops like Wines Direct as you will not find a good examples of huge red in supermarkets.
Thanks and Sláinte
Yep. Another coffee’s competition. This time I will try to reach the same high level as last year:)
2nd place was tasted good, but is it possible to be a First this year?
We will see at 10th of August.
The Irish Aeropress Championship is host this year by 3fe at the 32 Lower Grand Canal St, Dublin, Ireland.
Will you be there as well? 🙂
The Irish Brewers Cup Competition 2017 is over.
Ireland has a new Champ: Stephen Houston from Bailies Coffee Company.
Big, Big Congrats to him and to all Competitors, Judges, Host, and Sponsors.
From my point of view, it was a great experience to me and I wish to try again next year.
I would like to say Thanks to all my supporters. You rock Guys!
Below my recipe and brewing method.
Coffee Roaster: Johannes Bayer (JB KAFFEE, Munich/Germany)
Roast day: 29th of March 2017.
Coffee: Kenya – Nyeri Region, Ruthaka Farmer’s Cooperative Society,
Altitude of 1,650 – 1,700.
Variety: SL28, SL34
Harvest: November/December 2016
Process: Fully Wash
Water: Total TDS: 117
Mineral content: Mg 60 %,
Ca 33,3 %,
Na 6,7 %
Temperature: (Brewing Start Point) 96 °C
Brewing Method: Kalita Wave 185
Dose: 16g Coarse Grind by Comandante Nitro Blade – hand, conical burrs grinder.
Total Water: 240g
Total brew time: 2.40 min
Extraction Yield: 19.67
The coffee is very complex. It has a pronounced aroma of Dark Plums followed by Blackcurrants, Carmel, and Hibiscus. Have a lively acidity balanced by a good level of sweetness. In the taste, you will find the same Plums, tannins like from Red Cherries but also Mulberry and some hint of Hazelnuts. This coffee has a medium, round body (so characteristic for African coffees), sparkling mouthfeel and leaves a great, long aftertaste with Blackcurrant, Hibiscus notes, and some black tea hits.
My last Pop-Up was all about the Seafood.
Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.
You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.
I never follow the recipes 😉
Spicy Tomatoes and Seafood Soup
200g of Peeled and Deveined King Prawns,
2 Squid Tubes,
400g of canned Pelati Tomatoes,
2 clove (European) Garlic,
1 small bunch of fresh Lovage,
50g of dried MUN Mushrooms,
3 whole balls of Allspice,
3 dried Bay Leaves,
3 Tbsp. of Olive Oil,
1 punnet of Cherry Tomatoes
4 dried corns of Pepperoncino,
Zest from one Lime,
4 tsp. Fresh Cream,
Salt, Pepper, Sugar (to taste)
1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).
Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.
Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.
Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.
Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.
Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).
Then pressed through the fine strainer (use the metal spoon to do it).
Pour it to the soup pot and step the tomatoes’ base on the low heat.
Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.
Cut the fried tubes in to rings.
Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.
Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.
Add salt, pepper and sugar to taste.
Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.
Roast them until the skins burst.