We have the pleasure in presenting our 2015 May/June On Trade Offers and a selection of Summer inspired recipes from our wine producers.

The team in Febvre are happy to help you with any of your questions and will be delighted to assist with any advice on the wines within theattached. If you need any assistance with matching your food dishes to your wines please let us know.

For any information please contact your local Febvre sales representative or Tel: 01 2161400 or email: orders@febvre.ie

Normal terms and conditions apply. These offers supersede all previous offers, negotiations or communications, oral or written.

Vintages subject to change.

Offers end 30th June or whilst stocks last.

Nett price excludes Vat @23%

Linteo Nero d'Avola €5.75 €23.00Sicily The 'black' wine from Avola in Sicily. Lovelyblack cherries with aromas of ripeblackberries and spice.

Food match: Great with steaks, game and hearty stews.

Linteo Inzolia €5.75 €23.00SicilyInzolia is a very aromatic grape from Italy withnotes of citrus fruits, almonds and fresh herbs.

Food match: Simple fish dishes and seafood

Willowglen Shiraz Cabernet €5.75 €23.00De Bortoli, Riverina, AustraliaDark cherry red. Ripe red fruits, dark plums with afusion of vanillin oak. Full flavoured with layers ofjuicy red fruits and dark plums, combined with spicynotes, balanced acidity and a touch of vanillin oak.

Food match: Wood fired pizza, tomato based pastadishes or a juicy steak.

Willowglen Semillon Chardonnay €5.75 €23.00De Bortoli, Riverina, AustraliaFresh and zesty with up front citrus, stone andtropical fruit flavours. Finishing with subtle oak

Food match: Seafood, sushi, creamy chicken dishes.

Based on nett price of €7.50 per bottle ex vat and 60% margin

Hauts de Janeil Syrah Grenache €6.50 €25.00François Lurton , Languedoc Roussillon80% Syrah and 20% Grenache. Concentratednose of black fruit, liquorice, complemented byfresh notes of strawberry and raspberry.

Food match: Chicken with black olives, chicken brochette with herbs, beef tagine with vegetables.

Hauts de Janeil €6.50 €25.00Grenache Sauvignon BlancFrançois Lurton, Languedoc RoussillonThe Grenache gives an exotic expression of ripeapricot and a touch of spice to the crisp morecitrus fruit notes of the Sauvignon.

Food match: Veal escalope à la crème, chicken brochette withpineapple and cumin, grilled salmon in a Chardonnay sauce

De Martino Legado Syrah €6.50 €25.00Choapa Valley, ChileThis wine comes from the Choapa Valley, thenarrowest part of Chile. It has a lovely freshnesswith notes of blackberries and dark cherries. A smooth, fresh and linear palate typical of wines from theChoapa Valley

Food Match: Excellent with charcoaled meats andhard cheeses.

Jordan Bradgate Chenin Blanc €6.50 €25.00Stellenbosh, South AfricaA great Summer wine with ripe pears and citrusnotes with great acidity that works so well withfood.

Food Match: Oysters, crab, prawns, smoked salmon, sushi, goatscheese and salads

Based on nett price of €8.15 per bottle ex vat and 60% margin

Monte del Fra Bardolino DOC €7.00 €28.00Verona, ItalyMade to the south-east of Lake Garda, Bardolinohas 65% Corvina, 30% Rondinella and 5%Sangiovese. A lovely light red wine with crunchyred fruits and berries with a light spice on thefinish.

Food Match: As it is a light red wine, it works very well withboth white and red meats. It also works well with light pastadishes, soft cheeses and anti-pasti. It can also be servedslightly chilled

Monte del Fra Custoza DOC €7.00 €28.00Verona, ItalyMade with local Italian grapes: 40% Garganega, 20%Trebbiano Toscano, 20% Cortese, 10% Tocai Friulanoand 10% Chardonnay-Riesling Italico-Malvasia. Thisis a lightly aromatic dry white wine with slightalmond notes and lifted citrus flavours.

Food Match: Creamy pasta dishes, smoked salmon, fish and shellfish dishes

Milton Park Shiraz €7.00 €28.00Thorn Clarke, Barossa Valley, AustraliaFrom an excellent producer, Milton Park has berryfruit aromas on the nose, with hints of darkchocolate and spice. The palate is medium bodiedwith intense plummy fruit.

Food Match: Grilled Meats - Steaks, Burgers, Beef Stews,Hard Cheeses

Picpoul de Pinet St Peyre €7.00 €28.00Coteaux du Languedoc, FranceFrom the coastal town of Pinet in southern France,Picpoul is a zingy white wine - lovely notes oflemons and crisp green apples which gives way tohints of pears and honeysuckle on the finish.

Food Match: Great with Oysters, shellfish, salads and light fish dishes

Based on nett price of €9.15 per bottle ex vat and 60% margin

Chateau Tour Pibran Cru Bourgeois €8.50 €34.00Pauillac, BordeauxThe 2nd wine of Château Pibran, this wine is madeby the same team at Château Pichon Longueville.Glossy, polished nose yielding fine aromatics withsome finesse. Gentle with a good level of darkberry flavours - very smooth with a long finish.

Food Match: Côte de Boeuf, lamb, game and hard cheeses.

Nett Price €130.80 6x75cl Margin 60%

Jordan The Prospector Syrah €9.70 €39.00Stellenbosch, South AfricaRich, dense, dark chocolate and black fruit flavoursinterlaced with white pepper. Barrel maturationadds toasty nuances to the richly texturedstructure.

Food Match: Perfect with Barbeceued steak, Game and Duck.Also works well with spicy dishes

Nett Price €151.20 12x75cl Margin 60%

Lawson's Dry Hills Sauvignon Blanc €8.50 €34.00Marlborough, New ZealandLifted and complex, passion fruit and lemon/limeflavours feature strongly on the nose, with subtletropical, herb and red apple notes. The palate iscrisp and dry with lovely acidity. The wine haspower, whilst remaining elegant with distinctlychalky mineral notes.

Food match: Baked white fish, shellfish, Greek goats cheesesalad, Asian dishes

Nett Price €131.98 12x75cl Margin 60%

La Boheme Pinot Gris and Friends €11.00 €44.00De Bortoli, Yarra Valley, AustraliaThe Yarra Valley’s very own opera diva, Dame Nellie Melba,enchanted the world as Mimi in ‘La Boheme’. This winepays tribute to one of her most well-known operas, basedin the characterful Latin Quarter of 1880’s Paris. Adelightfully aromatic white wine blend featuring pinot grisas the lead player with Riesling and Gewurztraminervarieties adding their own personality, realised in a fragrantrose petal nose, red apple flavours and a bright, fresh,crunchy and uplifting tang in the mouth.

Food Match: Great with smoked foods, spicy prawns, Asian and Indian food.

Nett Price €86.40 6x75cl Margin 60%

exCLuSIve CHAMPAGNe OF TASTe OF DuBLIN (11 - 14 JuNe)To avail of 10% discount on Taste tickets during May use the code: CHAMP10 when

booking before the 31st May 2015 on www.tasteofdublin.ie

Champagne Taittinger Brut Nv €18.00 €85.00One of the Grande Marques, Taittinger is a veryelegant champagne. They use a high proportion ofChardonnay. This high proportion of Chardonnay,unique among fine non-vintage champagnes, and aminimum ageing of three years in the cellars, whereit reaches the peak of aromatic maturity, makeTaittinger Brut Réserve a delicately balancedchampagne, known for its consistently excellentquality the world over.

Food match: Lovely as an apertif with canapes,light fish dishes, salads and seafood.

Nett Price: €177 for 6x75cl Champagne Taittinger

SuMMer BeLLINI

Enjoy a Bellini made with the finest Valdo 'Marca Oro' Prosecco Superiore DOCGand Funkin White Peach Puree .

The Bellini was invented sometime between 1934 and 1948 by GiuseppeCipriani, founder of Harry's Bar in Venice, Italy. He named the drinkthe Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

€8.50

Buy 1 case of Marca Oro valdobbiadene ProseccoSuperiore DOCG & Get 1x1L Funkin White Peach Free

Nett Price: €96.93

WILLIAMS CrAFT BeerS rANGe 12 x 50CL

Williams Kelpie Seaweed Ale Williams Fraoch Heather Ale

Williams Grozet Gooseberry Ale Williams Ceilidh Lager

Williams Roisin Williams Joker IPA

Williams Birds & Bees Williams Midnight Sun Stout

Williams 7 Giraffes IPA Williams Caesar Augustus Lager/IPA Hybrid

Williams Good Times Williams The March Of The Penguins Stout

Buy 10 cases get 1 Free (nett price €28.20 or€25.63 for 10 case offer)

Birds and Bees Golden Summer Ale Brewed for the summer evenings when we down tools for the day andretire to the beer garden; this bright, golden ale is a blend of pale malt,cascade and bobek hops with a late infusion of fresh elderflowers andlemon zest. Fruity, aromatic and deliciously refreshing.

Caesar Augustus Lager / IPA HybridThis Lager /IPA hybrid is a revolution in refreshment and flavour. All thecrisp clean notes of the finest lager but with the discrete bitter finish ofa well balanced IPA. It's not confused about what it wants' to be, it'sjust the best of both worlds.

roisin Tayberry FruitRoisin is our very own fruit beer. We brew a light, crisp blonde ale andadd bucket loads of fresh Tayberries in the cold storage tank and leavethe two to mingle for 3 weeks. The Tayberry is a cross between aRaspberry & a Blackberry, (relative of the American ‘Loganberry’). Thefruit is named after the Tay region in which it is grown. Roisin pourschampagne pink with sweet hop & berry aromas which also carrythrough to the taste, with a satisfyingly tart finish.

Our Summer Selection

GIN GIN rOSeTHis A lovely suMMer driNk,

eAsy To MAke ANd looks very PreTTy!

2oz Hayman’s London Dry Gin1/2 Fentimans rose LemonadeBuild Over Ice In A rocks Glass

Garnish With Lemon Wheel

Nett Price €132 - 6x70cl Hayman’s London Dry Gin &24 x 200ml Fentimans rose Lemonade

EVERY bottle of Fentimans Rose Lemonade isBotanically Brewed in the traditional way, but whatmakes this beverage unique is the presence of pureRose Otto Oil.EACH drop has been steam distilled from rosepetals cultured in the world-famed Rose Valley nearKuzanlak in Bulgaria.TOGETHER with real lemon juice, this gives ourRose Lemonade an elegant pale blush colour adelicate floral aroma and zesty sparkle of lemon.

Plantation 3 Stars – White rum - Alc.41,2% Plantation 3 Stars Silver Rum is a skillful blend of the best theCaribbean has to offer from Barbados, Jamaica and Trinidad.Each Island has a distinct rum style developed over centuries andbrings its own special character to Plantation 3 Stars Silver Rum:matured Trinidad rum imparts its classic elegance, Barbadosdelivers sophistication with a balanced mouth feel and Jamaicaconveys its unmistakable structure and rustic edge.

Keenly vibrant and well-balanced, Plantation 3 Stars displays thefinesse and style of Trinidad and Barbados well integrated withthe character and fuller flavors of Jamaica. On the nose it hasdelicate notes of tropical fruits intertwined with brown sugar andripe banana. On the palate it displays subtle spices and floralnotes with a finish of sugar cane and vanilla.

6x70cl - €132 per case

Plantation Original Dark - Alc.40% Plantation Original Dark is a blend of Trinidad brown rumsmatured in young bourbon casks. Faithful to the light andelegant style of the island, the rum has a slightly smoky nosewith refined notes of banana, citrus peel and clove. An excellentrum that will certainly give your cocktails style.

6x70cl - €127.80 per case

Plantation Grande réserve 5 years - Alc.40%A very fine blend of Barbados rums, aged for five years inbourbon casks in the Caribbean then refined in old French oakcasks at Château de Bonbonnet. Its succulent nose, typical of theBarbados style, reveals notes of toasted coconut, fudge and oakyvanilla. Plantation Grande Réserve 5 Year Old can be enjoyedstraight, on ice or in cocktails.For cigars amateurs, Plantation Grande Réserve 5 years goes verywell with the Ashton Cabinet Selection No. 7, a cigar made witha light Connecticut shade wrapper that has a light woody flavorand plenty of cream. It seeks out the vanilla in the rum.

6x70cl - €149.40 per case

DArk AND STOrMy• 2 ounces Plantation Original Dark Rum • 3 ounces Fentiman’s Ginger Beer• Lime wedge for garnish

Required: Highball GlassBuild the ingredients with ice in a highball glass and garnish with a lime wedge.

Plantation’s heritage is one of the most vibrant of all the rums we’ve encountered. It’s a story of chance meetings, delicious products and passion. The owner, Alexandre Gabriel has sincebecome an outspoken advocate for exceptional rum. Alexandre Gabriel is a brilliant entrepreneur and a passionate advocate for exceptional rum. The driving force and now owner of Cognac

Pierre Ferrand, Alexandre started trading with Caribbean distilleries when he sold them used Cognac barrels to age their rum. On his travels, he discovered tiny quantities of exceptional rum thatwere usually kept back for private consumption or blended into big brands to add a drop of character. In the world-renowned Miami Rum Renaissance Festival, the range picked up a host ofincredible awards. Four Best in Class awards and four Gold medals mean Plantation rounded an incredibly successful competition. On top of these outstanding results, at the 2014 Madrid

International Rum Conference Plantation 3 star was awarded a Double Gold medal. With these awards, Plantation is now one of the most awarded rums on the market.

Recipe by Leanne De Bortoli

Warm Summer Pasta

enjoy with: Yarra Valley Estate Grown Chardonnay - This Chardonnay has a gentle textured palate, and is slightly savoury and nervy with hints of nuts.

Serves 4-6

5 tomatoes, peeled and chopped8 sund-dried tomatoes, sliced60g pitted black olives1 tbsp olive oil2 cloves garlic, crushed2 tbsp fresh sage, chopped3 tbsp basil, shredded6 slices spicy salami, cut into strips2 tbsp balsamic vinegargrated Parmesan cheese, to serve500gr ribbon type pasta

Place tomatoes, olives, basil and vinegar in a bowl and stand for 30 minutes. Cook pasta in boliling water until tender, drain and keep warm.

Heat oil in a large pan and sauté garlic, sage and salami until golden. Remove from the heat and toss through pasta with tomato mixture.

Serve with Parmesan cheese and bread.

risotto with sun-dried tomato and red onion

enjoy with: Monte del Fra Bardolino. A lovely light red wine with crunchy red fruits and berries with a light spice on the finish.

Preparation: 15 minutes - Cooking: 25 to 30 minutes

Servings: 4

Ingredients:1 1/2 L (6 cups) chicken broth45 ml (3 tbsp.) extra-virgin olive oil45 ml (3 tbsp.) butter2 shallots, finely chopped2 garlic cloves, chopped10 ml (2 tsp.) anise seeds, thoroughly ground375 ml (1 1/2 cups) round Italian rice (like Arborio)1 sprig of fresh thyme500 ml (2 cups) red onion, thinly sliced1/2 red pepper, cut in thin strips180 ml (3/4 cup) sun-dried tomatoes in oil, juliennedSalt and freshly ground pepper80 ml (1/3 cup) grated ParmesanParmesan shavings

DirectionsIn a saucepan, bring the broth to a boil and keep hot. In a frying pan, heat 30 ml (2 tbsp.) of the oil and 15 ml (1 tbsp.) of the butter over medium-high heat. Sweat the onion, garlic and aniseseeds for 2 minutes. Add the rice and continue to cook for 1 minute. Pour in 250 ml (1 cup) of hot broth and stir until the liquid is absorbed. Reduce heat to medium. Repeat this step with theremaining broth and continue to stir. Add the thyme. Meanwhile, in a large frying pan, heat 15 ml (1 tbsp.) of the oil and 30 ml (2 tbsp.) of the butter over medium heat and sweat the red onionand pepper for 2 minutes. Reduce heat to medium-low and add the sun-dried tomatoes. Season generously. Let thicken for 12 to 15 minutes. When the rice is ready, add the cheese and seasongenerously. .Divide the risotto amongst 4 soup plates, garnish with the mixture from the fourth step and decorate with the Parmesan shavings before serving.

Recipe by Chef Pedro Pena Bastos at Herdade do Esporão’s restaurant in the Alentejo.

Slow roasted rack of Lamb, ratte Potato Puree and Artichokes

enjoy with: Assobio DOC Douro. Round and full bodied palate with youthful fruit and integrated tannins. Finishes with good balancing acidity

Marinade:•Onions•Garlic•Orange juice•Mint•Rosemary•Salt•Pepper•White wineBlend all until a paste.

First, start to clean the racks with a sharp knife to remove any excess fat and use a thread to clean around thebones. Place the whole rack in a 6% salt brine for 12h. Wash the rack in clean water and marinade it for at least 1day slow cook it at 55 ºC for hours in a wood oven. Remove the marinade, dry out with papper and sear it untilBrown. Let the meat rest and then slice it.

Ratte potato pure:•200gr ratte potato•50gr milk•100gr heavy cream•50gr butter•Nutmeg•Salt•Pepper

Slice thinly the potato, and cook among with rest of the ingridients in a pan, for at least 25 min. Pass through a fine mesh and keep it warm.Cook the artichokes in water, lemon and salt, until tender (about 10 min), and reheat it in butter and vegetable stock

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Highfield House,Burton Hall road,Sandyford Industrial estate,Dublin 18.Telephone: +353 1 2161400Fax: +353 1 2959036email: info@febvre.ieWeb: www.febvrewines.ie