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BARFLY Michael McDermott 1. CAN DO 2. AU NATURALE
Who wants to be a fuddy-duddy getting their thrills from uncorking a bottle of wine these days. First there was the convenience of screw caps and now even trendier is the can craze. Think of it as a smart ploy to ingratiate oneself with the Gen-Selz. Quick to chill, easy to transport, fun branding opps, easily transportable - what’s not to like? Also, a convenient way to get around the minimum pricing situation? While brands such as Defy, Canetta, Nomadica, Vinca and Broc Cellars have yet to hit the shelves here (open to correction), expect to see them soon. defy.wine explorenomadica.com broccellars.com Whilst perusing the rather brilliant The Fence magazine for Magnified (see page 58), we happened upon an article by wine writer Henry Jeffreys on how best to order wine and this is his hot take when it comes to natural wine. “When ‘natural’ wines first started appearing ten years ago, I was generally positive about them. Wine made without added sugar, enzymes, yeast, minimal sulphur and oak influence, how could I resist? But such wines run the gamut from gorgeously pure to undrinkably rough. Widening the definition for what can acceptably be sold as wine means that it can sometimes be hard to tell if the wine is meant to actually taste like that…there is a way to get a drinkable glass of wine out of even the most evangelical of natural wine wait staff. You may have encountered these specimens, with a messianic gleam in their eyes. Be on your guard: if they detect the slightest piece of interest in something different, they will try to sell you something made in an amphora by a young couple in Portugal who previously worked in digital marketing. The trick I learned from visiting Terroirs near Charing Cross station is to say, ‘That sounds fascinating, we might try that next time but for now imagine you’re ordering wine for your grandfather, what would he like?’ You may not appear quite so cool, but in no time at all you will have something worth drinking.” henryjeffreys.contently.com 3. WHAT A RACKET You don’t get to call yourself The Bernard Shaw without undergoing constant reinvention and The Racket Space is their new vibe boasting a music venue, recording studio and lifestyle shop under the Shaw. Bricknasty, Khakikid and photographer Karl Magee were some of the first house guests through the doors and there’s more on the way. The Hen’s Teeth buzz is catching on… the-racket-space.com 4. TAPPED While one of the images supplied gives us the tech creeps* with its tiered seating and cushion allure, we are still looking forward to checking out Tapped, the relaunch of Judge Roy Beans and Porterhouse Central with every hot trend under one roof - local and international craft beer, organic and sustainable wine, kegged cocktails on tap and the Dublin Pizza Company. Sup some of the first squad independents out there such as White Hag, Garage, Stigbergets, Trouble Brewing and Kinnegar. *Editor’s note to self: this is the audience they want, these have money and are not COC (Cost of Crisis) mad. tappeddublin.com 40