PLUCK OF THE IRISH

Niche? Certainly. But Irish wine is now a thing. Dublin’s Chapter One restaurant lists barrique-aged cabernet merlot from a vineyard less than 25 kilometres away. Leafy red fruits with a touch of caramel and good acidity is how sommelier Ed Joliffe describes David Llewellyn’s 2014 Lusca, which reminds him of young Bordeaux out of barrel. “I’ve poured it for Masters of Wine and other sommeliers who’ve eaten here and everyone has been pleasantly surprised it’s actually drinkable,” says Joliffe. chapteronerestaurant.com