4. Pour out the water and 3/4 fill your glass with hot strong coffee.
4. Pour out the water and 3/4 fill your glass with hot strong coffee.
Below are the results taken from the Wolf Blass & Lindeman’s Wine Intelligence Survey carried out in Ireland in July 2013 where 1,038 wine drinkers were canvassed about their wine drinking habits and perceptions.
Though the results are not a surprise to most in the industry, it is nevertheless alarming to have general perceptions confirmed so baldly. The survey was commissioned by Wolf Blass and Lindeman’s wines, two of the most popular brands in Ireland and firm favourites with consumers for their unbeatable balance of quality, taste and price.
Of 2.3 million drinkers in Ireland, 71% of Irish adults drink wine. Of this, 1.9 million are regular wine drinkers. So, 60% of Irish adults drink wine at least once per month.
This is compared to:
78% of adults drink wine in England, 73% in Holland, 86% in Sweden and 91% in Denmark.
Irish adults drink around 17 litres of wine per year compared to:
France 45 litres, Portugal 42 litres, Italy 41 litres, Germany 25 litres, U.K 21 litres per adult per year.
Changes in frequency of wine consumption:
28% of people are drinking less wine than they did a year ago. Under 35s consumers are drinking more wine while 55+ are drinking the same amount.
The reasons given for drinking less wine than before were:
I generally drink less alcohol (59%)
Wine has become too expensive (27%)
Wine is bad for health (13%)
The people I’m usually with drink less wine (11%)
The quality of many wines has declined (3%)
The wine I like is no longer available (2%)
Other reason (12%)
In the 4 weeks before the survey, the respondants consumed the following beverages:
72% Still white wine, 65% Still red wine, 65% beer, 47% spirits (not pre-mixed), 38% Cider, 17% Sparkling White
In the 6 months before the survey, respondents have drank wine from the following countries:
France 62% Chile 55%
Australia 51% Spain 46%
Italy 46% New Zealand 30%
USA 30% Argentina 19%
Irish Consumers find the following important when making choice:
91% - Quality of wine
89% - The taste
87% - The price
75% - Colour
69% - Promotional Offer
58% - Recommended by friend/family
58% - A brand I’m aware of
55% - Country of origin
52% - It accompanies food I’m preparing
46% - Grape variety I’m aware of
The Importance of occasions:
7 out of 10 wine consumers will buy differently depending on the occasion. 1 million Irish people drank Australian wine in 6 months prior to the survey.
Brand awareness: Four Australian brands feature in top ten including WolfBlass & Lindeman’s
IMPACT of PRICING
The number of consumers who would stop buying a brand almost doubles with each €1 increase. 44% of people are spending more on wine that they did one year ago. 42% spend the same and 14% spend less on wine.
Attitudes towards special offers or promotions:
Familiarity is a major driver but can be over-ridden by price and promotions:
42% - Generally same store but I will look at offers from other stores
40% - I take advantage of promotions but only on my favourite brands
32%- Take advantage of promotions no matter what the brand
29%- I take advantages of promotions but only on my favourite country/region
26%- I always check offers before deciding where to shop
24%- I take advantages of promotions but only on my favourite grape variety
Source: WolfBlass & Lindeman’s Wine Intelligence Survey, Ireland, July 2013, base = 1,038 Irish regular wine drinkers via picocommunication.com
Michael will only use wood from trees that have fallen naturally, have been blown down in storms or from trees which needed to be cut down due to health and safety reason or for development purposes.
He believes his function is to release the beauty of the wood so that it may remain forever a testament to its self. You can be sure that any product you buy from him didn't come from a tree that was chopped down for the sake of wood turning. They are all just beautiful hand crafted by-products!
Michael also does commission work. If you have a suitable piece of wood with sentimental value in your garden, or elsewhere, Michael can turn this into a piece which will hold its sentimentality for decades. Do take a look at the commission section of his website for more info and samples of previous commissioned pieces.
I offered to write a post for Michael's Turning Point Design to help him get some attention for his work and he offered me a gift to give away as a prize. So I have a superb hand-turned Beech Wood Pen to give away to one lucky winner before Christmas.
To Enter: Simply Click the LIKE button to "Like" Turning Point Design on Facebook
And Leave a Contact Detail in the Comments Box Below. If you're not on Facebook just Leave a Comment and your Name.
One Winner will be picked out on Monday 16th December, so make sure you leave a contact detail in the comments. For more on Michael Doherty and Turning Point Design see www.turningpointdesign.org. His online shop is coming soon and you can contact him through his Facebook page facebook.com/turningpointdesign.
UPDATE WINNER PICKED!
And the Winner of the Pen (picked by random number generator) is .... Evelyn Egan
Thanks to all who entered. I'll be contacting the winner to get postal details.
If you love your food and all things foodie you'll have to get yourself down to the Village Tavern in Mountcharles, 4 miles west of Donegal Town, for a fundraising All Food Quiz on Monday night!
In aid of the Northwest Culinary Team for Olympia, the quiz starts at 7.30pm and the entry fee for teams of four is simply by donation. The Chefs, all based in the Northwest of Ireland have come together and founded a new Regional Culinary Team which intends to compete as an independent Culinary Team at Hotelympia, London, in April 2014.
|Joe Clinton, Dee Clinton, Gabriel McSharry, Billy Grimes|
|John Kelly, Alan Fitzmaurice, Tony Campbell, Sylvester Dolan|
The Northwest Culinary Team comprises some of the top chefs from counties Donegal , Leitrim & Sligo who have all taken part, very successfully, in international culinary competitions in the past. Earlier this year the North West Culinary team took 4 Golds, 4 Silvers and 6 Bronze Medals at the Chef Ireland International competition held in the RDS Dublin. From this achievement was born their desire to enter a team into one of the world’s most prestigious culinary competitions, Hotelympia.
Enda O'Rouke, proprietor/chef at the Village Tavern, has been at the forefront of developing the reputation of County Donegal as a food destination for many years. His restaurant serves some of the best local food in the county and Enda is always on the look out for new producers and products to use on his menus. Some of the award winning chefs on the Northwest Culinary Team have work in the Village Tavern over the years and Enda is delighted to be able to help them raise funds for their trip to London next year.
"I have great believe in the Northwest culinary team", said Enda. " These chefs are at the top of their game and as I see them develop their food strategy for the Hotelympia competitions I have full faith in them coming back with several gold medals. Any thing I can do to help them raise the funds to go I will do. If anyone out there wants to help or make a donation I would encourage them to do so".
The Foodie Quiz in the Village Tavern, Mountcharles, starts at 7.30pm on Monday, 2nd December, with the entry fee for Teams of 4 being by donation. You can make a donation to the Chefs Fund of as much as you wish!
Do support this excellent venture and test your foodie friends out for what they really know!
The Malt Room plans to provide a refined dining experience with a modern and local twist. “We are excited at the opportunity that Lord Rana has given us in putting Great Victoria Street back on the map as the Golden Mile," said Raymond. "I didn't want to go down the road of being another bistro or brassiere because the market is already saturated with great offers at that level. At the Malt Room you’re going to get Irish-influenced food that’s still bespoke and littered with artisan producers.”
|General Manager at the Malt Room Liam Whiteway with Raymond McArdle & head chef David Mageean|
The restaurant's aim is "beautiful comfort and contemporary food at an affordable price". Food on the menu is all sourced using local artisan producers, such as Leggygowan Farm goat’s cheese, Rockvale chicken, smoked Armagh bacon, Antrim Shorthorn beef, Mourne Blackface lamb, Award-winning Hannon Meats and many more. The wine list is provided by two of the best wine merchants in Belfast - James Nicholson and Robert Neill. Click here for The Malt Room menus.
Raymond said: “Barnardo’s approached me to see if I would train any of their budding young chefs. Between myself and David we have been working with three young individuals; training them properly, so that they can slot into the team. I thought it was a good idea, because I’m training people that have no experience and therefore no bad habits! It’s a good scheme for us and them. They are here to learn and gain great experience for the future.”
|Belfast businessman Diljit Rana|
|Raymond McArdle with Head Chef David Mageean after the opening service at the Malt Room|
The Malt Room Bar & Restaurant is open Monday to Saturday for lunch, early evening menu and A La Carte menu, but closed Sunday. See their website at www.maltroom.co.uk.
21 year old Mark Moriarty from The Greenhouse Restaurant wins Euro-Toques Young Chef of the Year 2013
|Winner of the 2013 Euro-Toques Young Chef of the Year, Mark Moriarty|
Mark was one of five finalists who battled it out over the past three months to win this esteemed title. The other four finalists in this year's competition were:
- Kevin Burke (aged 24 from Castleknock, Dublin 15) Chef de Partie, Restaurant Patrick Guilbaud, Merrion Hotel
- Paula Leavy (aged 26 from Dromcondra Dublin 9) Chef de Partie from Locks Brasserie
- Brian O’Flaherty (aged 24 Barntown in Co Wexford) Commis Chef in Restaurant Forty One
- Grainne O’Keefe (aged 22 from Blanchardstown, Dublin 15) Junior Sous Chef in Pichet
|One of the best female Chefs in the world, Elena Arzak, presented the award|
Speaking at the final Mark Moriarty said, "I thoroughly enjoyed every aspect of the competition and would definitely say that is has been one of the most fulfilling experiences of my career to date not to mention the most challenging! To get the chance to work and learn from Ireland’s top chefs has been invaluable and 2014 is now set to be a memorable year with my stage in ALMA under the guidance of the great Gualtiero Marchesi.”
Now in its 23rd year, the theme of this year’s Euro-Toques competition was "Food Memories". The competition, in association with Failte Ireland, looks to find a young food ambassador for Ireland who can contribute to developing an identity for Irish cooking and promote Ireland’s culinary reputation at home and abroad.
A special event celebrating Irish cooking took place on Sunday evening at Google Dublin to mark the 2013 Euro-toques Young Chef of the Year and announce the winner. Guests were treated to a champagne reception and a 5-course meal prepared by the finalists and their restaurants based on the theme "Food Memories".
|President of Euro-Toques Ireland, Chef Wade Murphy, Chef/Owner of 1826 Adare|
Commenting at the final, Wade Murphy, President of Euro-toques Ireland said, “This year’s Euro-toques Young Chef of the Year competition focused on Food Memories and we really wanted to see the finalists talents when it came to the interpretation of their own food memories from their childhood. Ireland in its own right is becoming a well-known culinary destination and we wanted to select finalists that can develop and add to this culinary revolution."
What is Euro-Toques?
Euro-toques, the European Community of Chefs, was established in Brussels in 1986 by a group of top chefs in Europe. Their purpose was to form a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage.
Myrtle Allen of Ballymaloe House was one of the founding members and went on to found Euro-toques Ireland the same year. Euro-toques Ireland lobbies on a variety of food policy issues and is heavily involved in education, focusing on food education for children and skills training for chefs, in addition to organizing food-related events and activities for both industry and the public.
For more information on the Euro-Toques and the Young Chef 2013 competition see www.euro-toques.ie
|Irish Minister for Agriculture, Food and the Marine, Mr. Simon Coveney T.D.|
Speaking at the event, Michael Carey, Chairman, Bord Bia said “This year’s Awards coincide with the fourth successive year of sustained growth in our food and drink exports. As the industry continues to develop and expand into new and emerging markets, it is important to recognise the continued progress and achievements of the sector.”
Category Award Winners
The Bord Bia Food and Drink Awards were open to all food and drink products manufactured in Ireland. This year, Bord Bia received in excess of 140 award entries across seven categories which were judged by an independent judging panel. The overall category award winners were:
|Glenmar Shellfish, Winner of the Export Award|
|Paganini for FitFuel, Winner of the Innovation Award|
|Britvic Ireland for MiWadi, Winner of the Success At Home Award|
|Dawn Meats, Winner of the Sustainability Award|
|Keelings, Winner of the Branding Award|
|Irish Sea Salt, Winner of the Entrepreneurial Award|
|Kerry Foods Cheestrings, Winner of the Consumer Insight Award|
|James Whelan Butchers, Winner of a Special Online Champion Award|
|ABP Foods (Irl.), Winner of the Business Referral Award|
Congratulating the award winners, Aidan Cotter, Chief Executive, Bord Bia described their achievements as “a fitting showcase of an industry on the rise, building success at home and abroad, and positioning food and drink firmly at the centre of our economic recovery. It is this talent, imagination and sheer professionalism that is at the heart of the industry’s current success and that will secure its continued growth and expansion”.
Congrats to everyone involved!
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The Irish Food Guide is...
The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.
It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.
“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”
Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.
Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.