Three Wines to Discover this Season from the Febvre Wines Summer Selection
Yesterday 15th of May, Febvre Wines hosted its summer wine tasting at the stylish Project Arts Centre in Temple Bar. In tune with the importer’s motto “Original Thinking in Wine”, the tasting included a selection of summer classics (Picpoul de Pinet anyone?), BBQ must-haves (bring in the Primitivo!) and several off the beaten track bottles from less known regions and varieties.
Here are three of the afternoon’s highlights, enjoy!
Legendary Sauvignon Blanc Feteasca Regala 2015
Romania – 12% ABV
€11.99 – Available at selected restaurants and Salmons (Ballinasloe); Rineys Off Licence, (Sneem, Kerry). Distributed by Febvre Wines
Zesty and citrusy, this refreshingly crisp white wine blends global pop-star Sauvignon Blanc with Romanian specialty Fetească Regală. The result is a dry wine with a light body and aromas of fresh limes and lemongrass.
One for grilled vegetables and lightly seasoned fish or seafood dishes.
This elegant rosé comes from volcanic soils in the promising southern Chilean region known as Itata Valley. Its blush is pale and bright, and its aromas of raspberries and pink grapefruit are mirrored on the palate with the pleasant addition of cherry blossom.
One to enjoy with lightly seasoned tuna or salmon or a creamy crab risotto.
Piedra Negra Malbec Francois Lurton 2016
Mendoza, Argentina – 13.5% ABV
€15.99 – Available at Nolans, Clontarf; Kellys, Clontarf; Martins Fairview; Cashel Wine Cellar, Tipperary; Ardkeen Waterford; Carry Out Stores. Distributed by Febvre Wines
This is what proper, juicy, plump Malbec from Mendoza should taste like. Rich in blackberry, cranberry and rope red plum aromas, smooth and with a pleasant note of clove, it is a red of balanced intensity.
Well rounded and powerful tannins. This wine is ideal for the BBQ season.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.
[TT-FOURBLOCK ID=”84502, 89793, 116639, 117173″]