“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: firstname.lastname@example.org
And some clip about Polish Wines (unfortunately only in Polish)
Maybe someone would like to make a movie clip during the WORKSHOP?
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
During last Sunday, 19th of February, I organized the first Wine Workshop at Legit Coffee Co.
The topic was quite festive – Sparkling Wines.
There were eight different sparkling wines on table:
All attenders got a chance to find out the many styles of sparkling wines, different production methods, different terms of labelling and finally they could try them with different finger food.
Seven of them were a perfect match.
Don’t miss the next Wine Workshop.
I would like to invite you for a Wine Workshop, which will be taken: 19th of February 2016 at Legit Coffee Co. on Meath Street, Dublin 8. We will start at 7p.m.
The Workshop I dedicate to all wine lovers – the novice or the connoisseur. For all fun loving’ open minders who wish to find out: WHAT, WHERE, WHY?
On our first tasting meeting, I will present 7 bottles of Sparkling wine.
You will get a chance to find out the different between Champagne, Cava, Prosecco, Lambrusco, Asti, Sekt, Rose.
You will learn the main production method, best production areas and food pairing.
I providing: wines, glasses, tasting mats, and small bites 🙂
The ticket: €25 p/p
Available only at LEGIT Coffee Co.
In January 2017 I organized second edition of my food and wine pop up.
This time the Guest had a chance to tasted 5 sparkling wines with food made by myself.
The festive time is giving us an opportunity to drink Champagne, Cava, Lambrusco etc.
Blini (Russian style pancakes) with Sour Cream and Caviar & Oudinot Brut NV CHAMPAGNE | France / Épernay
Velouté d’épinards (cream of Spinach) with Garlic & lemon Croutons & Weingut Markus Huber – Grüner Veltliner Brut 2014 |
Austria / Getzersdorf
Poached Cod Fillet on Red Quinoa and Sweet Baby Peas with Seaweed Stock & Hererat El Padruell – CAVA NV | Spain / Penedès
Smoked Breast of Duck with Cherry Cumberland, Porcini Pâté, Lemon Curd and Sourdough Toast & Ermete Medici – LAMBRUSCO secco | Italy / Lambrusco Reggiano DOC
Brazilian Style Quindim with Rose Petals, White Chocolate and Mixed Grapes Salsa & Giovanni Bosca – ASTI DOCG | Italy / Piedmont
Pleasure which giving me cooking is bigger always when I can share the food with other people.
I always dream about my own restaurant and to find out if I can manage it, I decided to start with the pop up events.
On those evenings, I presented 5 tasting dishes, cooked by myself to which, I proposed 5 different glass of wine.
My first pop up I have done in December 2016 and I hosted 14 Guests.
The menu during this evening was quite exciting:
Salmon Ceviche & Johann Donabaum – Gruner Veltliner Federspiel Johann | Austria / Wachau
Quail Broth & Equipo Navazos – La Bota de Manzanilla 42 | Spain / Sanlúcar de Barrameda
Porcini & Ricotta Ravioli & Cantina Tramin – Pinot Bianco Moriz | Italy / Alto Adige
Wild Venison & Altesino – Rosso di Montalcino | Italy / Tuscany
Tiramisu & Altesino – Vin Santo D’Altesi | Italy / Tuscany
The whole idea was about food and wine pairing and was great.