Burgers, charcoal and Motilium at the ready! It’s seven scrumptious barbecue recipes from seven tong-tastic, grill-focused venues dotted around Cork city and county.

Many people plump for beer at these casual, unfussy events, but tons of wines can hit the spot just as well. The main “rule” to bear in mind is to avoid wines that are overly dry, subtle, austere or expensive – fruity, robust wines are the way to go.

So leave your Lynch-Bages and Puligny in the cellar and opt instead for accessible, outgoing styles like Rioja Crianza, Malbec, Zinfandel, New World Sauvignon, Rueda and Prosecco. For the perfect synergy, then, you could always plump for our BBQ Barbera.

Here’s the grub!

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1. Chicken Bang Bang | Hamlets, Kinsale

Ingredients
4 chicken breasts, diced
5 fl oz white wine vinegar
5 oz fresh ginger, chopped
10 garlic cloves, crushed
1 tsp mixed dried herbs
1/2 tsp salt and 1/2 tsp pepper
1 fl oz olive oil
Flaked almonds, toasted
12 bamboo skewers, soaked in cold water

Method
Combine all ingredients in a bowl and leave to marinade overnight.
Place 3-4 pieces of chicken on each skewer and cook on a BBQ. Sprinkle with almonds. Devour!

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2. Asian Monkfish Parcels | The Overdraught, Minane Bridge

Ingredients
400g monkfish tail, seasoned and quartered
Juice ½ lime
4 cloves garlic chopped
Coriander leaves, roughly chopped
Fresh ginger, chopped
½ lemon
1 tsp fish sauce

Method
Combine all ingredients, and place the fish pieces on 4 squares of tinfoil, and seal. Add to slow-cooking part of BBQ and cook for 25 mins. Serve!

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3. Chicken Stuffed with Mozzarella and Chorizo | Rochestown Inn, Rochestown

Ingredients
1 chicken breast
3 slices chorizo
1 mozzarella ball, divided into 4

Method
Butterfly the chicken by cutting down one side with a sharp knife and opening out flat. Place under cling film and flatten with a rolling pin. Place the chorizo and mozzarella inside. Season, before folding the chicken over again. Use a cocktail stick to hold both sides together. BBQ for about 4 minutes each side and serve chips. Delicious!

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4. Gourmet Burger ‘n’ Salsa | McCarthy’s Bar & Bistro, Model Farm Road

Ingredients
200g minced brisket (beef)
½ yellow pepper
15 g pine nuts
Cracked black pepper
½ Spanish onion
2 tomatoes
½ cucumber
½ red onion
Basil leaves
Salt and black pepper
1 lime

Method
For salsa, dice tomato, cucumber and red onion; combine in bowl with basil, seasoning and lime juice. For burger, fry diced yellow pepper and onion, and add pinenuts towards end. Mix this with mince, season and shape into burger. Leave to rest for 10 mins. Have a glass of wine. BBQ burgers for 7 mins, flip, and 3 mins. Leave to rest for 1 more min and serve with a toasted bap, crunchy lettuce and fresh salsa.

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5. Red Cabbage Slaw | Indigo Brasserie, Cork City

Ingredients:
1 cup mayonnaise
6 tbsp sugar
6 tbsp cider vinegar
2 small head red cabbage, shredded
2 medium onion, chopped
1.5 cups golden raisins
8 tbsp pecans, chopped

Method
Combine the mayonnaise, sugar, and vinegar; set aside.
In a bowl, combine the cabbage, onion, raisins, and pecans. Toss to mix, then stir in the mayo blend (add more mayo if needed).

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6. Monkfish, Salmon and Tiger Prawn Brochette | Coughlans Bar, Cork City

Ingredients
2 monkfish tails.
1/3 side of salmon
20 tiger prawns
3 red onions, quartered
2 red and 2 yellow peppers
40 g of fresh coriander
8 juicy tomatoes.
Bunch of scallions.
3 hot chilli peppers.
2 limes
Sea salt
Cracked black pepper
3 garlic, minced

Method
First make the marinade. Dice tomatoes, drain juice. Slice scallions. Chop coriander. Juice limes. Dice chillies. Mix and season these ingredients. Cover and refrigerate for 4 hours.
Next, roast peppers until soft, remove skin and chop roughly. Roast red onions until soft, allow to cool. Cube fish into 2″ cubes.Thread seafood and vegetables onto soaked skewers and marinade for 4 hours. Cook on a med-hot BBQ for 6-8 minutes. Serve to ohhs and aahs!

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7. Boardwalk-Style Barbecue Steak | The Boardwalk Bar & Grill, Cork City

Ingredients
Sea salt
Mixed peppercorns (pink, green, black), ground
1 garlic clove, chopped
Sprig of thyme
1/2 cup Worcestershire sauce
1/2 cup vegetable oil
Lime juice and zest
1/2 cup sticky BBQ sauce.

Method
Combine all ingredients in bowl. Add steaks and marinate in fridge for 12 hours. Fire up BBQ and cook steaks for 2 mins on each side – aim for medium-rare. Remove steaks and allow to rest for 3 mins, to increase juiciness and allow the meat fibres to relax. Tuck in.

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Founded in 1940, Viñedos y Bodegas Muñoz started as a small plantation in the town of Noblejas, in the heart of La Mancha. Today, it farms 400 ha of gnarled old vines, with an average age of 40 years; and its winemaking facilities include 1,500 ageing barrels and a state-of-the-art bottling line that ensures clean, fruity wines.

Muñoz is ranked among the pioneers of La Mancha’s wine community, and has for many years championed improvements in the quality and longevity of the region’s wines. The third generation of the family currently lives on the estate, above the 17th-century cellar where the best of Muñoz wines enjoy a “calm, transcendental” period of maturation.

The bodega also produces a second brand, Artero, named after the street where the winery’s founder, Blas Muñoz García de la Rosa, was born and raised.

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DO La Mancha

Famous for windmills, saffron and Don Quixote, Spain’s La Mancha is also the world’s biggest single delimited wine region, encompassing a jaw-dropping 30,000km². Located on the meseta plateau (500-900m) 60km SE of Madrid, the extent of its DO-classified vineyards alone (which are only half the total) exceeds that of all of Australia’s combined!

The unforgiving climate sees little rain and summer temperatures of 45° Celsius and up. The Moors, themselves no strangers to hot places, christened the region ‘Manxa’, meaning ‘parched earth.’ Yields are tiny and the vines have to be spaced widely so as not to overtax the arid land, but the severe conditions make it impossible for pests to thrive and so the vines and grapes are unusually healthy.

La Mancha’s specialty used to be a pale but strong red wine that was actually made with white grape Airén tinted with red juice. But since the 1990s the trend has been to make ‘proper’ reds, mostly from Cencibel, the local name for Tempranillo, Garnacha (Grenache), Cabernet, Merlot and Syrah. Drought-hardy Airén, Viura, Chardonnay and (surprisingly for so torrid a region) Sauvignon Blanc make up the light-skinned complement.

Of the 2 million hectolitres of wine made in La Mancha each year, a variable but significant proportion is distilled and used for the characterful Andalusian spirit, Brandy de Jerez.

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See all the NEW WINES HERE or click on the individual wines below for detailed information and tasting notes!

€10.49 Legado Muñoz Garnacha IGP Castilla 2011

€10.49 Legado Muñoz Tempranillo IGP Castilla 2012

€10.99 Artero Tempranillo DO La Mancha 2012

€12.49 Artero Crianza DO La Mancha 2010

€13.99 Artero Reserva DO La Mancha 2008

€14.99 Finca Muñoz Barrel Aged IGP Castilla 2008

€23.00 Finca Muñoz Cepas Viejas IGP Castilla 2009

Bienvenido Muñoz and Curious Mike at Bodegas Muñoz, April 2013.

The Blue Haven is offering Curious Wines’ social media friends the chance to win 1 night’s B&B for 2 with dinner at its stylish and centrally-located Kinsale hotel. To enter, simply caption the image below on any of the online platforms mentioned below. Please note (and sorry to be needy) that you have to ‘follow’, ‘like’ or otherwise validate us to be eligible to win

Facebook : We’ll post the picture, you write your caption as a comment.

Twitter : Tweet your caption to @CuriousWines using the hashtag #CuriousCaption.

Pinterest : Picture is on the Curious Caption board, here ; you caption in the comments.

Instagram (curiouswines): Smartphone only. Check our feed for the image and caption as a comment.

This here blog : Write your caption right here in the (you guessed it) comments.

We’ll pick the best (or least worst!) caption at the start of June and contact the lucky winner shortly afterwards.

Keep it clean, and GOOD LUCK!

Boutique producer Château de la Négly is located in La Clape, an illustrious subregion of the Côteaux du Languedoc appellation. Meaning “pile of stones” in the old Occitan tongue, La Clape is a World Heritage site that was until the Gallo-Roman period an island.

Since becoming Négly’s estate manager in 1992, Jean Paux-Rosset has been on a relentless crusade to raise quality to previously-unimaginable levels, in the process growing the reputation of the entire Languedoc region. One of the first things he did was pull out low-grade Aramon, Terret and Carignan Blanc vines and replace them with southern France’s “improver varieties”, Syrah, Grenache and Mourvèdre.

A phenomenal amount of TLC is lavished on the grapes, with strict control of yields, crop thinning, an obsessive approach to fruit ripening, hand harvesting and meticulous sorting all important factors in the ultimate quality of these small-batch, artisinal wines.

“Plush, polished and heady, these wines make voluminous statements”, is how the Wine Buyer’s Guide enthusiastically describes Négly’s products, an estate that it rates as “Outstanding”.

The Wines …

Domaine Baptiste Boutes Merlot 2010 – INTRO PRICE €9.99 (RRP €11.99): Expect lush, jammy flavours of raspberry compote, spiced plum, blueberry and cocoa, with good weight, intensity of flavour and length.

Domaine Ferri Arnaud Blanc 2011 – INTRO PRICE €10.99 (RRP €12.99): Plump, broad style that shows appealing weight alongside succulent flavours of white peach, pear salad, briny minerals and fennel.

Domaine la Négly L’Oppidum Sauvignon Blanc 2011 – INTRO PRICE €10.99 (RRP €12.99): This stainless steel, cool fermented, 100% Sauvignon makes an absolutely glorious summer aperitif with its light body and exotic, fine nose of pink grapefruit, lychee and freshly-cut dill.

Domaine de Boede Le Pavillon 2012 – INTRO PRICE €10.99 (RRP €12.99): Boasting a striking deep-ruby colour with a glossy purple sheen, this sexy blend of four parts Cinsault to one part Syrah shows silky tannins and delectable flavours of liquorice, cracked pepper, cassis and cinnamon.

Château Rigaud Faugeres 2011 – INTRO PRICE €11.99 (RRP €13.99): Big stuff here as low yields, late harvesting and south-facing hills combine to give a wine of unusual power and ripeness!

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CLICK HERE to see all our current offers on Château de la Négly, new and old.

May’s mixed box of treats features 4 wines from Down Under, 4 new wines from Galicia and Castilla/La Mancha in Spain and a pair each from Maipo, Chile and the Languedoc, France. As usual, this is a super chance to give the new wines a bash while reacquainting yourself with the established ones – all for just €9.50 per bottle including delivery!

Endless blue skies, long days at the beach, everyone with sun-kissed skin – that’s how summers are in other countries. Here in Ireland we have only great wine deals from Curious Wines to enliven the May to July period – how bad!

Our summer specials kick off today and will run for the next three months with tempting promotions on wines from Australia, Chile and two stellar Languedoc châteaux.

Psst – did you hear that Australia is cool again? Loads of Shiraz and Cabernet here obviously but lots more too for the intrepid wine explorer – get in there!

CLICK HERE

The world’s longest country isn’t short of options when it comes to delicious, great-value wines; lop 20% off the price and you may as well be giving them away! Choose from Santiago’s historical wine region Maipo or exciting desert appellation Limarí.

CLICK HERE

These titans of the Midi – in terms of global reputation if not volume of wine produced – don’t need any introduction. But suffice it to say that one has been christened “The Lafite of the Languedoc” and the other has been dubbed “plush, polished and heady” by the sage of Baltimore, Robert Parker.

CLICK HERE

All prices valid until 31st July, while stocks last. CLICK HERE to start shopping!

No, is the short answer. And if we did the wines wouldn’t have a very long shelf life, and would taste unappetizing, dull and cloying.

Acid is naturally present in all grapes, and most wines have a pH between 2.9 and 3.9 (similar to orange or tomato juice). Between 0.6% – 0.7% of a wine’s volume is acid – made up mostly of tartaric and malic acids (the latter gives a Granny Smith-like tartness). Sugary dessert wines might be 1% acid – or more – as extra acidity is required to balance what would otherwise be sickening sweetness.

Where grapes are harvested with natural acid levels that are too low to make palatable, stable wines – as they routinely are in warmer regions – tartaric, malic or citric acid can be added at the winemaking stage to correct the deficiency. Sometimes ascorbic acid (Vitamin C) is added too (whites only), to help protect the wine from premature ageing.

All that said, acidity in finished wines does vary. A good rule of thumb is that cool-climate wines are higher in acid while wines from hotter regions are lower in acid. (As an aside, ‘cool climate’ is a relative term; by Irish standards every wine region is ‘roasting hot climate’. ) Another guide is that whites tend to be more acidic than reds.

If you’re sensitive to acid then give a wide berth to sparkling wine, Sauvignon Blanc, Albariño, Muscadet, Picpoul, Chablis, Riesling, cheap red Burgundies and Sangiovese / Chianti. Instead, seek out plumper styles like Rhône whites, non-Chablis Chardonnay, Gewurztraminer, Viognier, Merlot, Californian Zinfandel and most Shiraz.

Have I missed any? Any questions, just shout in the comments!
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Image source: Top Food Facts
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Roll up! Roll up! If there was one event we ran last year that captured folks’ imaginations, it was the Curious Mystery Bus Tour. Well, we’re up to our old capers again.

On Thursday 23rd May, we’ll be taking a bus load of Curious Wine Club members on a mystery tour to a top-secret location in Cork (last year it was Aperitif in Kinsale). You’ll depart Cork City at 7.00pm, be taken to a secret location for a wine tasting and plenty of hearty grub, and be dropped back to the city (centre and Curious warehouse) for 11.00pm.

We didn’t blab then and we won’t blab now – you won’t know where you’re going until you get there. But if you’re curious – and we mean really, truly curious – you don’t want to miss this one, you’re guaranteed a great night’s craic. BOOK HERE.

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THE CURIOUS MYSTERY BUS TOUR
Where: That’s the big question, isn’t it?
When: Thursday, 23rd May, 2013, 7.00pm to 11.00pm.
Tickets: €35, bookable online or by calling us free on 1800 99 18 44. Includes return bus journey to secret location, wine tasting and food.

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p.s. This is an exclusive event for Curious Wine Club members. See HERE to find out how to join.

This recipe comes from our new South African winery, Kanu. It’s a tried and tested Jane-Anne Hobbs Rayner recipe, and is sure to be the highlight of the day. The best part is that the longer in advance you prepare it, the better.

Ingredients
For the fish:
1 kg fresh kingklip or deep-sea hake fillets, portioned to the desired size
100 ml white flour, for dusting
salt and white pepper
45 ml sunflower oil

For the pickle:
60 ml sunflower oil
2 onions, peeled and sliced into chunky rings
2 cloves garlic, finely chopped
a thumb-size piece of ginger, peeled and grated
4 bay leaves
6 fresh lemon leaves
3 whole cardamom pods
5 ml cumin seeds
1 red chilli, finely chopped
10 ml  turmeric
5 ml mild curry powder
15 ml brown sugar
60  ml white wine vinegar
5 ml finely grated lemon zest
8 black peppercorns
5 ml salt
the juice of 3 lemons
125 ml water

Method
Heat the oil in a frying pan. Put the flour onto a plate and season with salt and white pepper. Dust each slice of fish in the seasoned flour, before frying it until golden brown on both sides. It should be just cooked through.  Remove from the heat and set aside.

Now make the pickling mixture. In a clean pan, heat the oil and add the onion rings. You want them to be slightly brown, but not soft.  Add the garlic, ginger, bay leaves, lemon leaves, cardamom and cumin seeds and cook, stirring gently, for another minute or two, taking care not to let the garlic brown.  Now add the chilli, turmeric, curry powder, sugar, vinegar, lemon zest, peppercorns and salt. Turn down the heat and let it gently bubble for two minutes, or until the mixture has reduced slightly, and the strong vinegary flavour has cooked away.  Finally, stir in the lemon juice and water. Simmer for another minute, then remove from the heat.

Tip half of this mixture into the bottom of a ceramic or plastic dish just big enough to hold all the fish in a single layer. Pour the remaining mixture on top, making sure every piece of fish is well coated with the pickling liquid.  Top with a few extra lemon leaves, cover the dish tightly with clingfilm or a lid, and refrigerate for at least 12 hours – preferably 24 – turning the fish now and then in its pickle.

Wine match: This is to be served cold, alongside some fresh bread, a plain salad and a glass of Classic Dry White, preferably on the couch and your feet in the air.

CLICK HERE to see our entire range from Kanu.

This week’s recipe comes courtesy of Marisco Vineyards, who supply us with New Zealand wines fit for a king. The dish is one of those that fools people into thinking you’re an amazing cook who has spent ages in the kitchen working all kinds of magic. But it’s actually fairly simple and should take you no longer than one glass of wine to prep.

Barbecued Rack of Lamb with Salsa Verde

Ingredients

Rack of lamb

Marinade
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped rosemary
2 cloves garlic, crushed
1 tbsp Dijon mustard
Sea salt and freshly ground pepper

Salsa Verde
1 handful each of flat-leaf parsley, basil and mint
3 cloves garlic, crushed
6 anchovies
2 tbsp capers
1 tbsp Dijon mustard
2 tbsp white wine vinegar
5 tbsp olive oil
Sea salt and pepper

Method
First, make the marinade by combining all its constituent parts in a bowl and seasoning. Brush both sides of the lamb with the marinade, cover with clingfilm and leave in the fridge for an hour or two. Preheat the grill to medium. Season the lamb and grill for 20-25 minutes, turning the meat occasionally. Transfer to a platter and rest, loosely covered for 10 minutes.

Making the Salsa Verde is a straightforward process. First, put the herbs, garlic, anchovies and capers in a food processor and whizz until well blitzed. Tip this pungent paste into a bowl and then whisk in the mustard, vinegar and olive oil. Season.

When the lamb is done to your liking, slice the rack into chops and serve drizzled with Salsa Verde and your healthy salad of choice.

Wine match: The King’s Wrath Pinot Noir (€25 €20 until end of April): Supple and lithe oak-aged Pinot with dark berry fruit, violet and thyme notes. New World Pinot is always a good bet for juicier styles of lamb like this one.

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CLICK HERE to see our entire New Zealand range, all on 20% off until April 30th.