Pop the Cork

Crement Alsace We’ve started receiving some of the goodies for the book launch next week, not least of which were some cases of Champagne.

Eugene Meyer

Actually, it’s sparkling wine, since it’s not from Champagne at all, but rather from Alsace. We chose this Meyer Brut because it’s not only organic but biodynamic, and it comes recommended by Julian.

This is the second biodynamic sparkling wine I will have tasted. The first (Fleury) also came from Bubble Brothers in Cork, and we used to it make pink champagne sobet.

The latest bottles will not be made into ice cream unless we fail to drink them all down, and that would seem unlikely…

In any case, come along if you can and lift a glass with us on the night (Wednesday 30th in Killarney, and Thursday 1st May in Dingle)!

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10 thoughts on “Pop the Cork

  1. Hi, Kieran!

    Just to wish you luck with next weeks book launch; it’ll all go really well and all that hard work will be worthwhile!

    I love champagne, but sadly won’t be there to celebrate with you. I’d love to get my hands on some of your pink champagne sorbet though…

  2. Hi Kieran, best of luck with the book. I am a major fan of your ice creams (from Kerry as well!) and I met you and your brother at the ice cream demo you gave during the Dingle Food and Wine festival last year. Good photo and article on you both in today’s Irish Times magazine. I am a regular visitor to Paris too, it is one of my favourite cities.

    I am going to try and make it to Killarney for your launch on Wednesday and I presume that I will be able to pick up the book there.

    BTW that pink champagne sorbet sounds yummy. I tried a pink grapefruit sorbet recently in Rome…you might try and make that sometime!

  3. Sorry, my english is not very good. I live in Alsace, France, and what a big surprise discovering Crémant d’Alsace in this post. I hope you have enjoyed it, because it’s a very good alternative to Champagne (sparkling, tasty, and much cheaper also).
    I’m a geat fan of your ice creams ! They are too delicious !

  4. Hi Kieran,

    Thank you for the generous exposure! I hope the launch(es) are fun and successful. I’m busy breaking our website at the moment, but will raise a mug or glass or something to you in the course of the day. Thanks, Katia, for giving an independent opinion on the ol’ Cremant!

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