Learn about wine: Barbaresco

Barbaresco vineyards 2

Barbaresco is perhaps one of the most muscular red wines on the planet – pale yet full-bodied, firmly tannic, with high acidity. In youth it gives earth, violets, roses and tart red fruit, becoming more tarry, leathery and liquorice-like with age. It is delicious with hearty winter dishes of slow-cooked beef, rabbit, lamb, venison, white […]


Cabernet Day 2017

Clos des Fous

Do you like a full-bodied red, with fairly grippy tannin and black fruit?  Bold enough to warrant some oak-ageing?  A wine that can develop cedar, mocha, graphite with age?  Something to pair with hearty roast beef, steak, venison? Then look no further than Cabernet Sauvignon. If you need an excuse to treat yourself, I can […]

How Riesling Ages


I regularly give 6-9 year old traditional Mosel Rieslings at my wine courses.  Many students are confounded by its petrolly aromas, and undecided about its honeyed flavours, balanced against finely chiselled acidity. Winemason, one of the leading importers of German wines in Ireland,* invited Anne Krebiehl MW to Ireland this summer, to give a very […]

Introducing Brimoncourt Champagne

Brimoncourt giraffe

A rainy and relatively quiet June afternoon coincided nicely with an invitation from Boutique Wines to the launch of Brimoncourt Champagne in Ireland.  The venue was Pichet Restaurant,looking good after a revamp about a year ago.  The warm welcome from Johnny and Phil from Boutique Wines, as well as Jeremy from Pichet lifted my spirits […]

Albariňo, anyone?

white wine & tapas

One of my favourite summer whites is Albariňo, thanks to its light body and fresh taste.  Its flavours are subtle and elegant – grapefruit, pear and peach are accented by a certain saltiness, reminiscent of a whiff of seashore.  It’s crisp rather than overtly acidic. Occasionally a feint spritz of carbon dioxide is left in […]

Chilled reds

chilled red

I’m frequently asked about chilling red wines, particularly as people return from drinking chilled reds on holiday abroad.  Very often in warmer regions, the challenge is to keep red wines from becoming too warm and soupy,  so they are kept under refrigeration.  A chilled red on a warm day can be refreshing, rather like iced […]

Outdoor eating & wine


How is it that food tends to taste better outdoors?  Is it that fresh air works up an appetite, or that everyone helps out (for a change!).  Or that relaxing feeling of warm sun on your skin. Perhaps it’s that people linger and spend time with each other, rather than sloping off to watch TV […]

WSET Diploma 2016


The 2016 WSET Diploma in Dublin is now open for enrolment and full details can be found on the WSET website.    Note that WSET runs this course directly from their London office – contact Joseph Hallam (jhallam@wset.co.uk) directly if you have any queries. -        Enrolment deadline: 3rd October 2016 -        Course start: 7th November 2016 -        […]