A few weeks ago we were invited to attend an event at Claregalway Castle. The event was to introduce Galwegians to several wines from the Loire valley (d’Anjou). The wines were being showcased alongside some of Galway’s premium foods. It was already the weekend, and seeing as the Castle is within walking distance from our home, how could we refuse such an invite?
Weaving our way onto the Castle grounds I had one of those moments where I wanted to drop everything and just be thankful for my life; We live and work in such a beautiful small city. The Castle, recently restored by Dr. Eamonn O’Donoghue, was all a-glow with small wood fires flanking the entrances to the Castle; the most beautiful of Irish welcomes in my opinion. Soaking in the scents of wood and turf fires burning in the autumnal air, gave me reason to pause for a minute, and give a nod to the cemetery across the road to where my Dad lies in his eternal grave. Swallowing that lump that arrises (still after almost 12 years now) at the loss I feel of not having him around to just be part of our daily life, we carried on, thankful we still have my Mum to keep us on our toes.
Greeted warmly at the door by none other than Séamus Sheridan of Sheridan Cheesemongers, we were instructed to start drinking and sampling the food. He did not have to tell us twice!
Photo credit: Saoirse Roberts
With all the fuss about the food and wine, we took a step back from the crowd to observe the group of French men and women as they made their pronounced entrance. Their was a fanfare of trumpet players, fitting for the surrounds no doubt, and our robed and feather-tailed capped visitors welcomed us to the Castle and delighted us with stories about who they are and about the wines were were sipping.
The Fins Gousiers D’Anjou is one of the oldest and most active organisations of its kind in France, whose main aim is to promote the wines of the Anjou region in the Loire. They celebrate their passion for wine making and tasting by assisting to build relationships between producers and enthusiasts through participating at organised events/festivals. As part of these events, there is a ceremony of true pomp to enthrone “Knights” under the Chevalier of Fins Gousiers of Anjou.
The Chef & I marvelled at the pride they carried with them for their beautiful wines. They, in robes and fancy feathered french berets, toured Galway during the Oyster Festival, explaining the details of where the grapes grow, how it is produced and brought plenty to share. They were most generous.
As part of their recent visit, a showcase event was hosted by Dr Eamonn O’Donoghue in the beautifully restored Claregalway Castle, which included a presentation of wines from 13 different appellations in the Anjou area produced by 27 different winemakers. In additions to the wines available for tasting, a wide range of top quality foods was on offer on the night from local producers including Bradys Craft Butchers Athenry, The Old Barracks Restaurant Athenry, Herteriches Butchers Galway, Connemara Smoke House, Kelly’s Oyster Suppliers, Foods of Athenry, Beechlawn Organics Ballinasloe, Goyas Café & Bakery and Sheridans Cheesemongers, the owner of which, Seamus Sheridan was one of the key organisers of the event in Claregalway. Attendees included Cllr. Tom Welby (Mayor of County Galway), Cllr Mike Kelly (Deputy Mayor of Ballinasloe) as well as representatives from the French Consulate, French Trade Commission, Local Authority Officials, local and national importers and distributors of wine, significant players from the Food & Wine Industry, Fáilte Ireland, GMIT, Alliance Française and the media. Everyone present on the night was impressed by the Anjou wines, Galway foods, the spectacular setting, beautiful music and the ambience of the event.
Ahem… yes, I know. They never mentioned I was there… *sigh* always a bridesmaid never a bride.
The thing is, they had a stellar line up of food purveyors showcasing some of, not just the West’s, but Ireland’s gorgeous food. I hope the French folks enjoyed it.
A few days after the event we did a bit of investigative work to find out more about the wines, the wine region itself because, admittedly, we have a lot of drinking of these wines to do before we can start preaching how great they truly are. But for starters, I heard a rumour that Peter from Cases Wine Warehouse might be looking in to stocking a few of the wines we tried that night.
I am wondering if one of them is this one…
Crémant… must translate to ‘stop everything you are doing and enjoy every bubble’
or even this one… not just because it is pink—but because the effervescent and finish on the palate has stayed with me for nigh on three weeks now. This wine should be in everyones fridge for Christmas.
It would be rude to drink it from the bottle, but I understand why one might do just that.
Now that relations between Galway and the Loire valley are forged fast from this fabulous food weekend, I believe a small contingency of very important and influential people will be traveling to the Loire valley next year to promote Irish food and further this friendship that has been forged. I can tell you personally that we are already very versed in the wines of Vouvray and Sancerre. Two of our favourites actually.
Were I to go to France I would make contact with Dubarry and Magee (requesting them as sponsors) and ask them to deck out the Irish food foot soldiers in rags of dapper tweed and fancy Galway boots.
I would instruct them to share Marion’s beautiful goats cheese because I think that the French, masters of cheese themselves, will also agree that this product is indeed superb. I would (and actually might) order bushels of oysters from Kellys and smoke them over turf this winter and offer a wee jar of said shelled treats to our new French friends, because they have an affinity already for our gorgeous plump Irish oysters and they would pair these smoked delicacies with one of their light red luscious Loire valley reds. I would bring large, on the bone, hunks of beef and lamb from James McGeough butchers in Oughterard and I would have the chef (my Chef that is) cook it and serve it up to the locals to show them that we take as much pride in our food as they do in their wines.
I would make sure that we would walk with pomp & circumstance, just as they, because if we do not, who will?
If you were going to France (or anywhere else in the world) to promote Irish food, which food would you bring with you to share with our French friends?
Nice answers now… no Tayto or hang sandwiches comments. We have a plethora of goods on this beautiful food island to be proud of. Let me know your favourites and I will pass it along to the powers that be.
Special thanks goes to Made in Galway who invited the Chef & I to attend the beautiful cultural evening at Claregalway Castle.
