Wilde’s, the fine dining restaurant at The Lodge at Ashford Castle, has launched a new wine list featuring only green, sustainably produced wines from around the world.

The 100 label wine list has been created to support winemakers who care about the environment and 92% are classified organic, biodynamic and/or natural.

Wilde’s wine list has been created by restaurant manager, Ervin Vamoser, and sommelier supervisor, Joseph Meyer. According to Ervin, Wilde’s is among the first restaurant in Ireland to present a wine list exclusively featuring green, sustainably produced wines.

It has been specifically created to align with the menu philosophy at Wilde’s, which showcases local, organic produce and uses ingredients grown and foraged on the Ashford Estate in Cong, Co Mayo.

The list is replete with independent wineries featuring wines produced by people that care about the environment and who can grow grapes without the use of artifical solutions such as chemicals, pesticides or high doses of sulphites.

Some of the highly respected, family-owned or smaller winemakers on Wilde’s list include: Sébastien Riffault and Vincent Girardin (France); Andreas Tscheppe and Strohmeier (Austria); Sinead & Liam Cabot and Roka Laski (Slovenia); Trossen (Germany); Denis Križ (Croatia); Luis Canas and Familia Castaño (Spain); Nieoport Wines (Portugal), Cullen Wines (Australia); and Bouchard Finlayson, which is exclusively sold in Ireland at The Lodge at Ashford and sister hotel, Ashford Castle.

The team at Wilde’s has chosen a selection of natural, organic and/or biodynamic classic and small grower Champagnes and sparkling wines from around the world ranging in price from €50 for a bottle of Barbabolla, Marcobarba, Gambellara, Italy to €680 for the Louis Roederer, Cristal.

The list also includes orange wines such as Borgo Savaian di Bastiani Stefano, Friuli, Italy 2020, a blend of de-stemmed Pinot Grigio and Sauvignon Blanc fermented on the skins and macerated for about 90 days to get a Sherry-like orange colour (€48).

Share This