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The ‘Social’ Media Wine Blitz

June 5th, 2012

The bank holiday weekend say a media blitz from Red Nose Wine. We were featured in no less than 4 national media outlets. The Irish Times, RTE Radio 1, RTE News website and RTE1 Television.

The Irish Times piece was all about our Chateau Bauduc Rose and the link can be found here.

Bauduc Rose Irish Times June 2012

Radio 1 – Morning Ireland

We were on the early slot with Radio 1 and the theme was Social Media in Business. You can listen to it here. The “Twitter veteran” comes in at 3.17m.

RTE Website piece

The full piece is here but Red Nose Wine gets a nice mention

“One month after Ireland was officially declared in recession, Gary Gubbins opened his business, Red Nose Wine, in Clonmel Co Tipperary. Despite what was arguably poor timing, Gubbins’ business is still growing and he says its thanks in no small part to social media.

He attributes his wines appearing on wine lists in Ballymaloe House and the Michelin starred Cliff House Hotel to building connections on Twitter. Similarly, he says social networking helped him to find better ways of doing business.
“I’ve forged some really good relationships. I import a lot of wines together with others, including Curious wines in Cork, Cases in Galway, and Simply in Dublin and all of that came about through Twitter.”

Gubbins blogs, tweets and posts on Facebook in order to further his business connections. Many other businesses are doing the same, and hundreds more want to learn how”

Coming up on Nationwide ...

Coming up on Nationwide ...

RTE Nationwide

I wonder how many of the average 500,000 Nationwide viewers were watching? Hopefully some of them will give us a call online or in person. I will try to get a cut of the actual segment but for the moment the whole show is on RTE Player. The social media bit starts at 12m and Red Nose Wine come in at 17m. The link is here.

Do Wives Listen – AKA How to store Wine

March 21st, 2012

I have something shocking to relay to all of the men out there who are in committed loving relationships with women. We are all familiar with the acquiescence nature of their nodding and smiling, as you give them some hard earned bit of knowledge that will in no doubt better their situation in life. They may not be taking us seriously at all. I don’t think they are listening.

Sharing is Caring

I am years telling my wife all about the amazing world of wine and I am generous to a fault when sharing with her all the stories and advice that I feel has enriched my life. Sometimes I would spend hours regaling her with tales from the vines. I thought she was enthralled; now I am beginning to believe that she was secretly listening to her iPod as I pontificated.

When Wine goes Bad

When Wine goes Bad

I came home recently to her proud declaration that the wine in the house was now on display. I wasn’t sure what this meant as I don’t have too much wine in the house at any one time. I tend to move it ‘into position’ on a sideboard ahead of future consumption, so the display part was confusing me.

Don’t put the wine in the Oven

We have a furniture piece on which sits the TV and there is a glass shelf which forms the base on which the TV sits, but there is lots more space on this surface. My wife decided to slide the wines in under the glass and beside the TV, Video, DVD, Sky Box and under a lamp. You would find it tough to pick a worse place to store wines, other than in the oven.

The Cliff House and their Wine cellar

The Cliff House and their Wine cellar

Wine hates fluctuations in temperature. Wives do not listen to husbands. Germany owns Ireland and China owns the USA. These are all facts and one must respect facts, but we don’t necessarily have to like them. We must adapt as these facts start to affect our lives. The wines were moved immediately and the dirtiest of looks given in the direction of the decorator.

That piece of narrative leads us to the point of the article, the correct storage of wines. That wasn’t subtle at all, was it? Wine storage can be broken down into three categories, light, humidity and temperature. All three need to be controlled if you really want to keep those prize bottles. If you plan on opening the bottle before you get it home, this storage problem may not affect you. The statistics on the time between purchase and consumption is startling.

Another fine cellar @ Ballymaloe House

Another fine cellar @ Ballymaloe House

Stay away from the Light Carole Anne

Let us talk of the light. The lighter the wine, the more at risk it is. Wine, if made properly, is an organic, living entity and is sensitive to change, as are we. Light and delicate wines are most at risk, which is why you will often see them in dark bottles. Strong, direct sunlight or incandescent light can adversely react with phenolic compounds in wine and create these potential wine faults. This is why ‘they’ recommend a dark cupboard, as opposed to a window display.

Humility and Humidity

I am a big fan of humility in wines, and in people. If you are as great as you think you are, we will discover it at the appropriate time. This theory applies to both wine and people and has nothing to do with humidity, which is all about moisture in the air. This is needed in order to keep wines with cork enclosures from drying out. If the cork starts to dry out, then it allows oxygen in and this is bad. Incidentally there are mixed views on the optimum level of humidity; but 75% seems like a good enough number.

Some Like it Hot

The big thing that wine does not like while being stored is big changes in temperature. Once again, the more delicate the wine, then the more sensitive it is to change. Your big Barossa Shiraz will fare much better than your German Riesling. Once again there are various figures bandied about regarding optimal storage temperatures. I like 12-13 degrees centigrade myself but you are OK at 15. The key is not to fluctuate too much. Cold is better than hot, but too cold is also bad as the corks expand and that dreaded oxygen gets in.

Wine is stored on its side to keep some contact with the cork and stop it from drying out. So that’s all you need to know on how to store your wine. All you need to do now is call down to Red Nose Wine and start that cellar. TV cabinets are not ideal storage venues, but to be fair to my wife, and her apparent dismissing of years of tutelage, when she asks my opinion on which shoes go with which dress, or when she is asking for my input into important domestic decisions, I don’t always give it 100% focus. I’m usually thinking about wine.

The Nationalist Wine Column is back

The Nationalist Wine Column is back

Don’t forget to log onto the blog at www.rednosewine.com/blog, visit our All New Facebook page at www.facebook.com/RedNoseWineFanPage or follow the ranting on Twitter – www.twitter.com/rednosewine

For anyone who would like more information and can’t make it into the shop, please feel free to contact me at info@rednosewine.com

“Life is much too short to drink bad wine”

Postcards from the Edge

February 14th, 2012

and by the edge, I mean the Cliff Edge, and by the Cliff, I mean the Cliff House Hotel, Ardmore, Co. Waterford.

I have three small children and while this brings great joy to my life, it also takes it over on many an occasion. My youngest was born last September and she was 10 weeks early so we spent 52 stressful days in hospital with her. During this emotional haze, myself and my wife promised each other when we get through this, we would go away to the Cliff House Hotel and have the famous tasting menu. This is what makes us happy and if Sarah’s great journey wasn’t a good enough reason, then nothing would be. Christmas presents were made easy this year.

Red Nose Wine supplies a very famous wine into the Cliff House Hotel, Mas de Daumas Gassac Blanc, and it has pride of place on the famous tasting menu.

I won’t bore you with stories of the infinty pool, the outdoor jacuzzi, the sauna or the sound of the sea and the upgraded room and the complimentary champagne on arrival, but let’s just say it took about five minutes to relax. I was at the Ryder Cup in the K Club and was blown away with the standards set there for organization but also seamless way everything just worked. The Cliff House is like that. Everything just works…

I should say that the aforementioned baby was with us. The others were farmed out to doting grandparents but we weren’t quite ready to take our eye off of her.

This is a run through of one of the most amazing food experiences that I have ever had. I am not qualified to say exactly how good a chef Martijn Kajuiter is, but as a lover of food, this was an incredible assault on the senses. The flavour, textures and imagination with the wide array of dishes was mesmirising. I remember working as a waiter in a Michelin starred resteraunt on the French Riviera many years ago, and my biggest panic was always learning the contents of the Amuse Bouche (in French and English ) every night. This is the little tingler for the taste buds that you get ‘before’ the starter. The translation is “mouth amuser”. Here is what we got …

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The bread including Smoked Glenilen Butter, Irish Walnuts and Seasalt.

The bread including Smoked Glenilen Butter, Irish Walnuts and Seasalt.

This was just an assault on the senses - scallops, sea spinach, pork, irish caviar, quail Egg, veal, poke Gras and much more

This was just an assault on the senses - scallops, sea spinach, pork, irish caviar, quail Egg, veal, foie Gras and much more

The wine to match this dish was Mas de Daumas Gassac Blanc and it was a wonderful accompaniment to the many different dishes in front of us. A tip of the hat to Anke, the excellent sommelier in the Cliff House.

Fish by the Sea ... Helvick Cod with brown shrimps, Marsh Saphire and Butter Jus

Fish by the Sea ... Helvick Cod with brown shrimps, Marsh Saphire and Butter Jus

to clean the palate ...

to clean the palate ...

Herbs from the garden make a great sauce ....

Herbs from the garden make a great sauce ....

... and Skeaghanore Duck with rhubarb, black olive, Thyme and white chocolate suits the sauce perfectly

... and Skeaghanore Duck with rhubarb, black olive, Thyme and white chocolate suits it perfectly

and so the deserts began to arrive ...

and so the deserts began to arrive ...

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and then it was over ...

and then it was over ...

The wine matching menu was very well done and added to the whole experience. The English Pinot Gris was a real treat with the Cod. I even got a glass of Sake with the salmon dish ( I never took a picture of that dish )

The Wines

The Wines

While we savored this truly wonderful meal, our baby Sarah had it to look forward to the next morning. The joys of breastfeeding. I will say that it did not affect her appetite but it did do strange things to the the nappies. My wife wasn’t drinking so at least Sarah didn’t have to worry about those side effects.

To close I will show the view from the room and possibly the best room in the hotel… I cannot recommend this enough – its a true touch of magic on our doorsteps and very well worth the trip, whether you are weather beaten parents in need of a night away, or lovers of all things food.

The view from the room

The view from the room

The best room in the house ?

The best room in the house ?