Meet our new TV Week wine correspondent

Nikki Walsh talks to Aoife Car­rigy whose sparkling col­umn starts to­day

The Irish Mail on Sunday - TV Week - - FEATURE -

‘I hope to give read­ers a steer to­wards some of the wines that they might en­joy but might oth­er­wise have missed, whether they be va­ri­eties or re­gions they al­ready know or those they have yet to dis­cover.’

Does she have any ad­vice for would-be wine buffs? ‘Find your­self a good wine mer­chant and use them. Take the time to fig­ure out what kinds of wine you en­joy, and ask your­self why you like them. Un­der­stand­ing your pref­er­ences will al­low you to make new dis­cov­er­ies. If you like Span­ish Rioja, for ex­am­ple, it’s quite likely you will en­joy Tem­pranillo, or other mod­er­ately oaked, medium-bod­ied reds.’ If you want value, it pays to think out­side the box, she be­lieves.

‘If you like wine from a par­tic­u­lar well known re­gion, the chances are there’s a neigh­bour­ing re­gion with sim­i­lar qual­ity but bet­ter value. That’s where a good wine mer­chant can pay off – you have all their knowl­edge at your ser­vice. On the other hand, many of the su­per­mar­kets of­fer fan­tas­tic value in wine – but keep an eye on the pric­ing as you can re­ally pay one week for what you saved on the pre­vi­ous week. If you are go­ing to buy from su­per­mar­kets, it re­ally is worth read­ing wine col­umns for rec­om­men­da­tions.’

When Aoife is not work­ing, she likes a glass of rosé or a zingy Marl­bor­ough Sauvi­gnon Blanc. ‘I think the bot­tom line is that I like wines that are well made and taste of some­thing – there are many out there that aren’t and don’t.’

For her it’s an ex­cit­ing time to be part of the Ir­ish food and wine world. ‘We’ve got some of the best raw in­gre­di­ents in the world. We’re start­ing to un­der­stand that eat­ing out shouldn’t be a rar­ity, and restau­rants are work­ing to de­liver bet­ter value. There’s also a bit of a re­turn to cook­ing from scratch. The chal­lenge now is con­vinc­ing peo­ple there’s plea­sure to be had in eat­ing good, whole­some food. Es­pe­cially with a glass of well made wine.’

To read Aoife’s re­views of sum­mer’s best Pinot Gri­giots turn to page 22

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