Ely Bar & Brasserie – Under Dublin Dining!

7.50am, Saturday 23rd February, Terminal 2, Dublin Airport, heading for London, Ireland

Morning folks, and a brisk 2degrees C out there it is! I’m ploughing through a cup of extremely healthy yoghurt, granola and blueberries to make up for the BBQ ribs we’ll be having for dinner tonight – once we’re set up in London and parked at Bodeans in Soho. Our time here in the Emerald Isle has been nothing short of brilliant. We’ve had a top turnout at all our events, the wines have really performed well, and we’ve managed to stay right out of trouble – no visiting the late night pubs in Temple Bar after work for us!

Last night we finished with a wine dinner organised by the boys at The Corkscrew Wine Merchants, and we had a whole vaulted tunnel to ourselves, part of the Ely Bar and Brasserie, underneath and alongside the CHQ (Customs House Quay) building – a heritage listed old warehouse at the George’s Dock, on the River Liffey. The building itself used to be a tobacco store and the vaults underneath were for storing barrels of wine coming into Ireland, so it’s quite fitting that this is where Ely have their own cellars and dining ‘tunnels’. We had 40 of the Corkscrew’s die hard Australian wine fans along to a dinner that really featured some of our smaller lots of ‘curio item’ wines.

Jansen NV sparkling – Chardonnay dominated Pinot noir, no Pinot meunière ‘Methode Tasmanoise’ from the Pipers River (top right hand corner of Tasmania) mountain maritimes – opened the show and was proof positive that we have really been paying attention to what the folks have been doing so well in Champagne for ever…..and we’re not that far off the pace at all! A lot of pleasantly surprised diners on the night….with wine number one.

Then into the world of aged Eden Valley bone dry lime sorbet lemon Riesling from our champion single vineyard Pewsey Vale. The 2006 Pewsey Vale ‘Contours’ block – that wedge shaped set of terraces on shallow rubbishy soils over solid rock, facing south west that catch the afternoon sun and gives us riesling that ages very gracefully with butter, toast, marmalade, fuelly lifted aromatics and more lime lemon granuley mineral stuff. Here’s what the Ely boys came up with as a tremendous partner to the Contours – ‘Irish John Dory, Tea smoked Duck, and marinated cucumber’. Simple and spot on!

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