Wine: Finca Labarca Rioja Crianza 2010 — €9.99
I find the best way to make dark January evenings pass is to eat exotic food. I spent much of 2013 working with Lina Gautam of Montys of Kathmandu on her Nepalese cookbook which is due to be launched in the next few weeks. As well as learning much about this fascinating country and its cooking traditions in 2013, I also learned how well Nepalese food goes with wine.
Often I think we underestimate how well red wine matches with spices and how the combination can add extra dimensions and layers of flavour to both food and the wine.
So it proved when Martin Krajewski of Chateau de Sours presented his newly released vintages in Montys in mid-December. I recommend one or two of Martin’s wines below but should also mention his Rosé and his small production Petit Cantenac (€31) — the 2011 having fine chewy plum, chocolate and eucalyptus flavours.
Martin’s top wine, the minuscule production 2009 Clos Cantenac (€59), was still quite closed but had lovely complexity and a silky texture with dark dense fruit — both are available from Jus de Vine Portmarnock and Donnybrook Fair.
Wine Appreciation and Certificate classes are enrolling all this month and remember that a little knowledge will help you spend less money on wine this year.
My own 10 week wine course begins in Rathmines College on Monday, Jan 20 and costs €125. Register via Rathmines college. Tel: 01-4975334.
O’Donovans WSET 1-Day Foundation Wine Course is on Jan 25 — Advanced (15 wks) and Intermediate (9 wks) wine courses also booking now: Tel: 021-4296060 deirdre@odonovansofflicence.com
¦ For the Diary: Burgundy Wine and Food matching evening at Restaurant 41, Stephens Green, Dublin. Jan 16, Cost: €85. Tel: 01-6620000, info@restaurantfortyone.ie
Jameson Black Barrel is a new spicy-smooth Jameson.
Craft Workshop with Jameson Master Cooper Ger Buckley on Jan 30 next. Register at Facebook.com/JamesonIreland
Stockist: SuperValu
I have recommended the Gran Reserva version in the past but the standard Crianza is great value at €10 (sometimes less when on special offer). Black fruit aromas with a hint of mint and cocoa, fruity and rich with a spice kick which should be enough to allow it to match well with beef curry or perhaps Lamb Rogan Josh from the local takeaway.
Stockists: Matsons Bandon and Grange, JJ O’Driscolls Ballinlough, 1601 Kinsale, Beergarden Turners Cross, Tesco.
Verdejo is the great mineral and citrus flavoured grape of Rueda which you should get to know if you like your Sauvignon Blanc as it often has better complexity and works better with food — especially spicy food. Torres’ version is a little lighter but has some elegance and a lemon-fresh crisp finish.
Stockists: Galvins, O’Donovans, Independents
A rosé may seem like a strange choice for dark, wintry January but don’t forget that good rosé is an excellent match for spicy food as it has weight, a touch of sweetness, but also acidity. This Tempranillo and Garnacha based strawberry and cherry flavoured delight would particularly match a Thai or Indonesian curry.
Stockists: Dunnes, Vintry Rathgar, Independents
Ripasso Valpolicella gets its character from a portion of dried grapes used in the blend or sometimes from spending time on the lees of Amarone, its rich raisin flavoured cousin. This was on special offer over Christmas so you may get it for less than €15 if you look around. Bright smoky cherry aromas and a spicy-smooth finish — try with North African Tajine and couscous.
Stockist: Next Door Nationwide
We drank this wine in Montys with some Jhinga Chatpat — hot, sweet and sour prawns in a light crisp batter. I loved how the creamy lemon and citrus flavours in the wine complemented the sweetness in the prawns but also refreshed the palate. The bit of barrel fermentation also gave the wine enough power to cope with the spices.
Stockists: 64 Wine Sandycove, Jus de Vine Port-marnock, Donnybrook Fair
Made from 85% Merlot and a little Petit Verdot and Cab Sauvignon this was drinking beautifully but still evolving. Soft plum and stewed fruits on the palate with a subtle hit of blackcurrants and spice on the finish. This worked remarkably well with Montys’ Bandel Tareko Barbecued Pork.
