Restaurant Name: Dublin Wine Rooms
Location: Custom House Square, IFSC, Dublin 1
Website: Here
Price Range: €€€
Review:
On a freezing cold and wet Friday afternoon I found myself soaked at the bottom of Grafton St. waiting on my dining companion.
The Porterhouse was our designated rendezvous point and a swift pint of Oyster Stout set the foundation for a very unproductive afternoon.
Fuck it, Friday is Friday I thought before ordering another.
Shaun is a larger than life internet entrepreneur who had been boring the hole off me talking about a new product he was shortly unveiling.
At 50% Fr. Stone and 50% 1920's Chicago gangster Sean tends to either intimidate or amuse when he holds court.
We arrived at 1:30 to a heaving Dublin Winerooms where we met our host Brendan.
I was on a sourcing mission for a local hotel and Shauns polar opposite taste in wine was being used as a buffer to stop me being backed into a corner by a persuasive salesman.
Immediately we were ushered to a quiet table where we were introduced to our Sommelier, Max.
The secret to this place we found out was to order your wine first and the Sommelier would suggest some food for you.
It was a weird concept but one we warmed to quickly.
As we were tasting a New Zealand Sauvignon Blanc Max recommended the scallops. Characteristically refusing the stalls Shaun opted for the Soup.
The Scallops were cooked to perfection. Moist and sweet in the centre I could have stayed there all day.
The Sauv Blanc was unique in that it didn't taste like the usual gooseberry fest I've slowly grown to love.
It was a taste I'd never encountered before.
For the life of me I couldn't put my finger on what it reminded me of until Max broke into the conversation with a wry smile.
Pickled watermelon,sir?
This fucker knew his shit. I was impressed and he knew it.
We went on to sample some Chardonnay to which Max suggested the Seabass. This time Shaun played ball and we both got stuck in.
For dessert (wine) we opted for a Sauterness. Max returned with an impressive Cheeseboard.
The aged Blue Stilton was simply a triumph.
After dessert the real fun began. We were introduced to the owner who, like Shaun, bored the hole off me with his ramblings.
My interest was piqued when he handed me what looked like a credit card and invited us to sample some wines from an impressive contraption.
The contraption in question was an automated tasting machine.
It contained about 20 wines and one could choose from three measures: Tasting, small glass and large glass.
Well Shaun got stuck right in. Max walked us through each tasting but not at all in a patronising way.
Then Shaun astounded me with the most unnessessary of angleshoots I've ever seen.
He found a near empty bottle on the rack and chose a large glass. The fucker looked like a kid whos balloon had been burst when the bottle ran dry.
Max, sensing his disappointment opened another bottle and poured him another large glass. I was mortified.
By the time the card ran out, along with our sobriety and welcome, Max called us a taxi and we headed off into the mid afternoon hustle and bustle.
Halfway through the train journey Shaun leaned into me and asked 'Did you see how I got an extra glass of wine?'
'I did Shaun, you're a prick' I snapped.
Ordinarily that would have been a sweet move but the fact that the whole afternoon was being comped just cheapened the experience.
I got a call a few days later to invite me back and have decided to bring an IPB'er with me next time.
The rules of engagement are:
1.) You must have written at least two reviews in the restaurant review thread previous to the time this offer has been posted.
2.) You must genuinely like wine.
3.) You must dress either exceptionally or absurdly. Chavs need not apply.
4.) You must be available on a Friday afternoon for some divilment.
All interested parties hit 'like' now. Winner will be chosen by the following criteria:
* Potential Divilment
* Dress sense
* wine Appreciation
* Eh, writing skills
Location: Custom House Square, IFSC, Dublin 1
Website: Here
Price Range: €€€
Review:
On a freezing cold and wet Friday afternoon I found myself soaked at the bottom of Grafton St. waiting on my dining companion.
The Porterhouse was our designated rendezvous point and a swift pint of Oyster Stout set the foundation for a very unproductive afternoon.
Fuck it, Friday is Friday I thought before ordering another.
Shaun is a larger than life internet entrepreneur who had been boring the hole off me talking about a new product he was shortly unveiling.
At 50% Fr. Stone and 50% 1920's Chicago gangster Sean tends to either intimidate or amuse when he holds court.
We arrived at 1:30 to a heaving Dublin Winerooms where we met our host Brendan.
I was on a sourcing mission for a local hotel and Shauns polar opposite taste in wine was being used as a buffer to stop me being backed into a corner by a persuasive salesman.
Immediately we were ushered to a quiet table where we were introduced to our Sommelier, Max.
The secret to this place we found out was to order your wine first and the Sommelier would suggest some food for you.
It was a weird concept but one we warmed to quickly.
As we were tasting a New Zealand Sauvignon Blanc Max recommended the scallops. Characteristically refusing the stalls Shaun opted for the Soup.
The Scallops were cooked to perfection. Moist and sweet in the centre I could have stayed there all day.
The Sauv Blanc was unique in that it didn't taste like the usual gooseberry fest I've slowly grown to love.
It was a taste I'd never encountered before.
For the life of me I couldn't put my finger on what it reminded me of until Max broke into the conversation with a wry smile.
Pickled watermelon,sir?
This fucker knew his shit. I was impressed and he knew it.
We went on to sample some Chardonnay to which Max suggested the Seabass. This time Shaun played ball and we both got stuck in.
For dessert (wine) we opted for a Sauterness. Max returned with an impressive Cheeseboard.
The aged Blue Stilton was simply a triumph.
After dessert the real fun began. We were introduced to the owner who, like Shaun, bored the hole off me with his ramblings.
My interest was piqued when he handed me what looked like a credit card and invited us to sample some wines from an impressive contraption.
The contraption in question was an automated tasting machine.
It contained about 20 wines and one could choose from three measures: Tasting, small glass and large glass.
Well Shaun got stuck right in. Max walked us through each tasting but not at all in a patronising way.
Then Shaun astounded me with the most unnessessary of angleshoots I've ever seen.
He found a near empty bottle on the rack and chose a large glass. The fucker looked like a kid whos balloon had been burst when the bottle ran dry.
Max, sensing his disappointment opened another bottle and poured him another large glass. I was mortified.
By the time the card ran out, along with our sobriety and welcome, Max called us a taxi and we headed off into the mid afternoon hustle and bustle.
Halfway through the train journey Shaun leaned into me and asked 'Did you see how I got an extra glass of wine?'
'I did Shaun, you're a prick' I snapped.
Ordinarily that would have been a sweet move but the fact that the whole afternoon was being comped just cheapened the experience.
I got a call a few days later to invite me back and have decided to bring an IPB'er with me next time.
The rules of engagement are:
1.) You must have written at least two reviews in the restaurant review thread previous to the time this offer has been posted.
2.) You must genuinely like wine.
3.) You must dress either exceptionally or absurdly. Chavs need not apply.
4.) You must be available on a Friday afternoon for some divilment.
All interested parties hit 'like' now. Winner will be chosen by the following criteria:
* Potential Divilment
* Dress sense
* wine Appreciation
* Eh, writing skills
Will def keep it in mind for next time heading out tho
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