Food news
BLASTED CORKS
The latest solution to cork taint (which ruins about 5 per cent of wines stoppered in the traditional way) is to blast corks with carbon dioxide to remove the offending bacteria. UK supermarket Sainsbury's is said to have invested £15 million in a Spanish facility for the so-called Diamant process. Bottles with the treated corks have only recently gone on sale. Will other major retailers follow suit or settle for more screwcaps?
TRACK YOUR TREASURES
Wondering how much that classed growth Bordeaux, stellar Burgundy or icon SuperTuscan which you tucked away a few years ago is worth now? It's easy to check online with the fine wine exchange Liv-ex. The Liv-ex 100 Index, launched earlier this year, tracks the current value of 100 of the world's most acclaimed and frequently traded wines. Subscribers also benefit from other useful services relating to fine wine investment. www.liv-ex.com
Mary Dowey
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GALLIC TIPPLE
Real French cider, or cidre, is a refreshing drink - especially when the sun puts its hat on - and it's now available in a selection of bars, restaurants and off-licences in Dublin and Wicklow. Larry Keegan and Orla Mulkerrins are importing a range of artisan cidres, in both dry and sweet styles, from top French producers such as Bayeux, Le Terrior, Kerisac and Dupont. Ask for it in Café En Seine, Dawson Street; the Queens in Dalkey and The Gables, Foxrock, Dublin, as well as Bells Bistro, Greystones and Brook Lodge, Macreddin Village, Co Wicklow. Off-licence stockists include Deveneys of Goatstown and Dundrum, and Redmonds of Ranelagh (retail price €6-€7). Countrywide distribution will follow.
Marie-Claire Digby