The Fig Report

Quite a few of you have inquired about the status of my little Sicilian fig cutting so I guess it is time for an update! As you can see, it is thriving and doing well in it's new pot, and who knows maybe by the fall it will be ready to go in the ground! Keep your fingers crossed!

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

Eating Like an Italian

Chef Joshua Smith at a Mano talking about the 1st course

Tre Bicchieri Dinner at a Mano - Chef Josh Smith nailed the pairings last week at our annual Italian wine dinner held this year at a Mano. Combined with Antonio's humorous and informative presentation of the amazing award winning wines, and the company of 50 very appreciative diners, I think it is safe to say that a great time was had by all! While I enjoyed each course, I have to say my favorite in terms of food and wine pairing was the fresh pasta with lamb ragu paired with the Feudo Maccari Saia Nero d’Avola from Sicilia. The staff at a Mano did an excellent job and we are all ready talking about what we want to do together next...and FYI my culinary idol, Lidia Bastianich, was in town last week for a book signing and decided that the place she had to go to for Italian food in New Orleans was a Mano...if you haven't been there yet, get there soon. I promise you'll be impressed!

Dining at Domenica - We were invited by friends to dinner Saturday night at Domenica which we hadn't been to since right after they opened, so we happily joined them. I'm not going to go into a big review here, but here's my take for what it's worth: What works: the food was excellent, from the roasted sardines (highly recommended by another Italian foodie and he was so right!) salads, to the grilled summer squash pizza (the best pizza we've had since Rome) pasta, and desserts (the gelato affogato, frittole and pana cotta), we were surprisingly impressed. And the prices are great with most items offered in small or large portions. What also works: no corkage fee!! We brought a selection of our favorites from the store and ordered cocktails and more wine from the extensive, well priced menu, which has some really nice selections at many different price points. What doesn't work? The noise level and just general atmosphere are not what I personally enjoy in a dining experience. And the service was super slow, as we waited more than an hour for our sardines while the rest of the table waited almost an hour and a half for their salads and the entrees took another 30 minutes after that! Maybe it was an off night, but people were getting pretty cranky....

Cheese Plates, Our Current Selection

Wonderful with a glass of wine and to share with a friend or two, our cheese plates change often so that we can offer you something fresh, creative and delicious every time.

Current Selection
Ron's Pick

Delice de Bourgogne is a triple cream made with French cow's milk from the Burgundy region of France. This decadent cheese is rich and creamy with a buttery sweetness that melts in your mouth.

Balarina is a toffee colored goat gouda from the Netherlands that has a crunchy texture that is nutty and delicious with hints of browned butter and caramel.

Evora is a rindless Portuguese cheese made with raw merino sheep's milk and cardoon thistle. It is interestingly floral and fruity with a nice tanginess on the finish.

Verde Capra is a wonderful blending of soft, creamy blue cheese and slightly tangy, gamey goat milk from northern Italy. A version of a gorgonzola dolce, with a nice fruitiness and a little bite on the finish.

The cheeses are accompanied by prosciutto, freshly sliced bread or gourmet crackers, nuts, olives, and locally made fruit spreads. $12

A Salute to Excellence

That handsome guy sporting his Saints black and gold is our very own Ron Dietrich at the National Restaurant Association Show in Chicago last month. While he was there hobnobbing and networking, he received a "Salute to Excellence" award that recognizes and celebrates the future leaders of the industry. Ron will be graduating this fall from the University of New Orleans with a Business degree in the Hotel, Restaurant and Tourism program where he also served as student president of the Louisiana Restaurant Association. We're really proud of him and his achievements so congratulate him next time you see him in the shop!

And besides helping me with the wine buying, managing the bar and all of the other demanding duties that come with being the only guy in the shop, Ron's new unofficial title is the "cheese guy" with his first responsibility being that of selecting and designing our new cheese plate. So, check out this month's "Ron's Pick" featuring 4 new cheeses with some great accoutrements!

Lola's Global Spanish Cuisine Cooking Demonstration with Chef Fernando Sanchez Gonzales

Join us for a very special event on Wednesday, June 9th, as we pair up with Angel Miranda, Chef/Owner of Lola’s, while he opens his home for a demonstration of new, global Spanish cuisine cooking techniques by acclaimed Spanish Chef Fernando Sanchez Gonzales assisted by Angel. Chef Fernando Sanchez Gonzales of Barbacana Restaurante & Tapas Bar near Madrid, has worked extensively in fine restaurants throughout Spain and has been invited to New Orleans to work with Lola’s staff to infuse some new spice into their current menu.

The evening will feature:
• Tapas cooking demonstration
• A sampling of 10 prepared dishes
• A tasting of 7 wines paired and provided by Swirl
• Lola’s fabulous Sangria

Angel and Fernando have put together an incredible menu for this evening:

Starters: Lola's Sangria and Tortilla de Patata

Pairings:

• Endivias con Queso Azul y Nueces paired with Avinyo Brut Cava
• Croquetas de Cangrejo paired with 2008 Gurrutxaga Txakolina, Txakoli
  
• Ensalata de Verduras con Vinagreta de Cafe paired with 2009 Gaciarevalo Casamaro Blanco, Rueda
  
• Vieras con Doble Crema de Puerros paired with 2009 Vina Mein, Ribeiro
  

Cleanse your palate: Chupitos de Crema de Gazpacho de Fresas

• Carpaccio de Atun Rojo con Vinagreta de Wasabi paired with 2009 Joan D'Anguera Garnaxta, Monsant
• Bacalao Riojana paired with 2008 Arbanta Rioja
• Albondigas de Cordero paired with 2009 Mas Martinet Menut Priorato
  

And finish with dessert: Leche Frita

Wednesday, June 9, 7 to 9pm, $40 per person, reservations and prepayment are required as attendance is limited to 40 people. Please call 504.304.0635 to reserve your spot.

Tapas Tuesdays, Back by Popular Demand!!

Tapas Tuesday, Tuesday May 25th 6 to 8pm

Back by popular demand! Geoff Worden from Wines Unlimited will present our annual tasting of wines from the Jorge Ordonez portfolio including the highly rated, award winning Bodegas El Nido Clio (94pts). And recently back from a trip to Spain, Chef Dan Esses is inspired to create new traditional tapas dishes to pair with the wines. $24 includes a tasting of 5 wines paired with 5 tapas courses.

Check out Chef Dan's menu and wine pairings:

Albondigas- meatballs with dried cherries simmered in port wine
paired with 2007 Bodegas El Nido Clio (RP 94pts)

Bacon wrapped dates stuffed with Spanish blue cheese
paired with 2008 Bodegas Nekeas El Chaparral Old Vine Garnacha (ST 90pts)

Chorizo and potato croquettas
paired with 2007 Bodegas Atalaya Almansa (RP 91pts)

Guava, manchego and serrano wrapped in basil leaf
paired with Marques de Gelida Cava (RP 90pts)

Melted Spanish goat cheese topped with smoked paprika marinated roasted peppers
paired with Vega Sindoa Viura/Chardonnay

What a deal! $24 per person, reservations and prepayment are required as attendance is limited to 40 people. Please call 504.304.0635 to reserve your spot.

Pistacchio Pesto, Sicilian Sunshine in a Bottle

We've been coveting this bottle of Pesto di Pistacchio di Bronte since we returned from our trip to Sicily in October. We were leaving our home in Lingaglossa on Mount Etna and stopped in the little wine shop that we frequented during our visit. As Sicilian's take great pride in their local products, the little store was packed with honey, chocolates, pistacchios, jams, wine and other culinary delights from that part of the island.

Not wanting to open it, we hid it in our pantry waiting as close to the expiration date as we could. So one night last week we grilled some Tuscan style steaks, reluctantly but excitedly, opened the bottle and stirred up the contents. Scents of Sicilia instantly rose from the jar, bringing us right back to the eastern coast of the island where pistacchio di Bronte have an almost sacred status. Check out this site, bronte insieme, if you want more information on this most amazing place and nut. Below is a recipe from their site:

PISTACHIO PESTO
Ingredients: one bunch of basil, one bunch of parsley, 50 grams pistachios, 20 grams pine nuts, 30 grams toasted almonds, olive oil, 30 grams parmesan, salt and pepper.
In a blender, puree the pistachios, pine nuts, toasted almonds, parmesan and a handful each of parsley and basil. Add as much olive oil as needed, along with salt and pepper. Blend until it forms a smooth paste.
This pesto goes well with penne pasta, spaghetti and gnocchi.

Swirl Hosts the Empson USA Barolo and Brunello Tour 2010

Empson USA is one of the premier importers of Italian wines in the country. Each year their famous Barolo and Brunello tour hits the major US cities and finishes with a trade tasting in New Orleans. Knowing our love for all things Italian, they have asked us to host a second New Orleans event in the store on Wednesday May 19th, that will give our customers a chance to taste these incredible wines. This famous tasting will feature the 2004 Brunello Riservas, 2005 Brunellos, 2006 Barolos, as well as other wonderful wines from the most prestigious wineries in Italy.

For a mere $20 you'll be tasting more than 25 wines from an extremely elite group of producers such as:
Piedmont: Bongiovanni, Conterno Fantino, Einaudi, Marcarini, Poderi Colla;
Tuscany: Costanti, Fuligni, Lisini, Poggio Antico, Cignale, Boscarelli.

To whet your palate, here's a few of the wines we'll be tasting:

2004 Fuligni Brunello di Montalcino - WA, 94pts. The 2004 Brunello di Montalcino is simply awesome in the way it marries a gorgeous expression of ripe, dark fruit and a classic sense of structure. A rich, enveloping wine, it flows onto the palate with masses of black cherries, minerals, spices, tar, new leather and smoke. This is an exceptionally well-balanced and finessed Brunello full of character. The tannins remain rather firm but there is enough sheer density of fruit that opening a bottle on the young side is still likely to be rewarding. Simply put, Fuligni’s 2004 Brunello di Montalcino is not to be missed.

2006 Poderi Colla Barolo Bussia Dardi le Rose - WA, 94+pts. Poderi Colla’s 2006 Barolo Bussia Dardi Le Rose is a bombastic, textured wine made in a surprisingly full-bodied style for this domaine. Though somewhat aromatically closed at first, the wine’s pedigree is impossible to miss, as waves of dark fruit meld into grilled herbs, rosemary, spices and dried roses. Sweet, mentholated notes add complexity as this majestic Barolo continues to open up in the glass. This is without question one of the standouts of the vintage; and readers who appreciate a firm, cellar-worthy style of Barolo will want to give the Bussia Dardi/Le Rose serious consideration.

2004 Conti Costanti Brunello di Montalcino Riserva - WA, 94pts. The 2004 Brunello di Montalcino Riserva reveals impressive richness in its wild cherries, sweet herbs, spices, minerals and tobacco that meld with a high-toned bouquet. This gorgeous, medium to full-bodied Brunello blossoms on the palate as intricate layers of fruit continue to emerge with a wonderful classiness. The long, harmonious finish leaves a lasting impression. This is a terrific effort from Costanti.

2005 Orma Toscano Orma - WS, 91pts. Dark in color, with intense aromas of blackberry and black licorice, with hints of oak and an earthy undertone. Full-bodied, with velvety tannins, a long finish and a round, caressing texture. The debut wine for Sette Ponti from Bolgheri. Cabernet Franc, Merlot and Cabernet Sauvignon.

Wednesday May 19th, 6 to 8pm. $20 per person, reservations and prepayment are required as attendance is limited to 40 people. Please call 504.304.0635 to reserve your spot.

Cocchi Americano,The Elusive Italian Apertivo

We are really exciting about the arrival of an amazing Italian Apertivo, Cocchi Americano (pronounced co-key). Giulio Cocchi's original recipe Americano is more that just a simple aperitif in the town of Asti - in fact, it is the aperitif by definition, a piece of this century's local cultural and gastronomic history. This is the original Americano, produced without a break since 1891 according to an entirely natural recipe: white wine aromatized with many herbs and spices, no artificial coloring, flavoring or additive of any kind, produced in limited quantities and matured for a year before being put on sale. The name is a bastardization of the term for making a bitter, and has nothing to do with our fair country.

Similar to Lillet, but a little more bitter and spicy, try it the way the Italians take it: two parts strong with one part soda water, over ice, with a slice of orange.

If this has piqued your curiosity, stop at the bar one evening and try it, we're adding it to our menu and it is also available for sale in the shop.

$9 at the bar, served in the way the Italians drink it, of course!

Kerry's Zucchini Ribbon Salad

Our last night at the beach we decided to just cook whatever was left in the frig. Kerry was in charge of the salad and we had 3 lonely zucchini that needed to be eaten. Another food blogger that I follow, prouditaliancook, recently posted a recipe for a Zucchini Ribbon Salad. Using that as her inspiration, Kerry made her own with the following ingredients:

baby arugula and other mixed organic greens
her homegrown sprouts
cucumbers
tomatoes
Feta Cheese
fried zucchini ribbons from 3 zucchini (see below)
dressed with fresh squeezed lemon (1 part) and olive oil (3 parts)
fresh basil
salt, pepper, pepperincino

Fried Zucchini Ribbons

Take 3 small zucchini, cut off the ends and slice lengthwise using a really good vegetable peeler or a mandolin. You can cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil and sprinkled with a little salt and pepper, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.

Bucatini Arrabiata with Fresh Gulf Shrimp

Our trips to the beach with our friends R&T always involve shared cooking responsibilities with each couple taking their turns at creating fabulous meals. After a day on the beach, we all look forward to our evening cocktail hour (or two...) while one pair relaxes and the other takes over the kitchen and we all chat and gossip, trying not to delve into anything too serious. We all marvel at the incredible food we eat on these trips and how lucky we are to share this time together. I usually don't want to work too much while we are there, but I did do a better job at documenting what we ate and how we prepared things so this week I will share our main meal, Kerry's Zucchini Salad and next week R's.

I knew I wanted to cook something with 2 of my favorite ingredients, fresh gulf shrimp and, of course, pasta. There's a great little family owned seafood place on highway 180 heading to Fort Morgan called Fresh Market Seafood that we buy our shrimp and fish at every time we come so we picked up a few pounds of shrimp and got to work.

I'd been thinking about this dish for awhile as we've had a big package of bucatini in the pantry for a few weeks just waiting for the right opportunity to use it. Bucatini is one of my favorite dried pastas as I love the texture and way it really soaks up the sauce. It is popular in southern Italy especially in Lazio where the famous Roman dish, Bucatini alla Matriciana, originated. My version of the Roman classic, which mixes the pasta with a light sauce of tomato, pancetta and red pepper flakes, is the base for this recipe with the fresh shrimp adding a Gulf coast twist.

As for the wine we drank, I needed another excuse to open up a bottle of the 2007 Pietradolce Etna Rosso which went wonderfully with the meal.

Serves 4-6

Ingredients:
1 pound of Bucatini
1/4 pound of pancetta sliced in 1" pieces
1/4 c. white wine
2 lbs head on, fresh gulf shrimp
Medium shallot, diced
3 cloves of minced garlic
1 (28) ounce can of whole San Marzano plum tomatoes, diced
3 tablespoon of olive oil
Torn fresh basil leaves
1/2 t. pepperoncini (hot pepper flakes)
Bread crumbs (if needed to thicken sauce)
Grated fresh Pecorino

Directions:

Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta during the last 10 minutes of the preparation process to the boiling water.

Prep shrimp by peeling, leave on tails, removing the heads and deveining, rinse and pat dry.

Pre-heat a saucepan to medium heat with 1 T. of olive oil. Add the pancetta and sauté until the bacon is browned but not crispy (3-4 minutes). Quickly add the shrimp and the wine and saute for a minute or two, just until shrimp begin to turn pink. Do not fully cook them at this time.

Use a slotted spoon to remove the bacon and shrimp and set aside on a plate. Add the a little more oil to the pan, heat and then add the onion and garlic and lightly fry for a few minutes until translucent. Add the tomatoes, basil, and hot pepper flakes and simmer an additional 10 minutes. Add in the shrimp and pancetta and simmer for a few more minutes, but be careful not to overcook the shrimp.

Combine the al dente pasta with the saucepan ingredients and simmer for a few more minutes, adding a little bread crumbs if you need to thicken the sauce. Transfer the completed dish to a large serving bowl. Top with pecorino cheese.

Tutti a tavola a mangiare!

Cheese Plates, Our Current Selection

Wonderful with a glass of wine and to share with a friend or two, our cheese plates change often so that we can offer you something fresh, creative and delicious every time.

Current Selection
Spanish Sampler

Romero is coated with rosemary and has a dense, firm and pale paste with a complex flavor that has a lemony finish.

Pata Cabra is semi soft and smooth with creme fraiche and lemon notes mingled with the sweet scent of cooked milk.

La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm.

Miticana, similar to the popular French Bucheron, this sheeps milk cheese is tangy, sweet and soft all at the same time.

Cured Chorizo is an intensely seasoned, hard, dried Spanish pork sausage flavored with pimenton (smoked paprika), garlic, and salt with a spicy kick.

Membrillo is a sweet, very dense jelly made from the fruit of the quince tree that has a similar to apples or pears.

Marcona Spanish almonds are a little flatter than ordinary almonds, with a richer flavor.

All plates are served with freshly sliced bread or crackers, $12

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

Hal Wallace, Owner and Fisherman

Alabama Gulf Coast Shrimp - While we were at the beach last weekend I knew I wanted to cook something with 2 of my favorite ingredients, fresh gulf shrimp and, of course, pasta. There's a great little family owned seafood place on highway 180 heading to Fort Morgan called Fresh Market Seafood. Most of their products are fresh off the boat daily as they are a family of fishermen that have been fishing these same waters since the 1860's.

The Wallace family is one of the oldest families in the area. It was the Wallace's who founded the Lagoon fishing village in 1861 located just a few miles from the market. They've been local area fishermen and shrimpers for generations. Current owner, Hal Wallace, his Father, Johnny and several cousins catch the bulk of the shrimp sold at Fresh Market Seafood.

They have 2 locations, one in Foley and the one we visit on highway 180 and I highly recommend them on your next visit to the Gulf Coast beaches.

http://www.freshmarketseafood.biz/index.html

Annual Tre Bicchiere Italian Wine Dinner

Each year we celebrate the best of Italy with an Italian wine dinner featuring the highest award winning wines of the Gambero Rosso Vini d'Italia, those given the "Tre Bicchieri" or 3 Glass designation. Given to less than 300 wines yearly, the Tre Bicchieri award is the highest and most prestigious honor that can be bestowed upon an Italian wine and is highly coveted by producers.

To best present the wines we choose an Italian restaurant each year that demonstrates the same commitment to superior quality and match these amazing wines with their cuisine. We are excited to hold this year's dinner at Chef Adolfo Garcia and Chef Joshua Smith's southern Italian restaurant, a Mano. Chef Joshua Smith's menu will feature 6 tasting courses paired with *6 wines representing their respective regions. Antonio Molesini, Italian Wine Specialist from Republic National Beverage, and a native of Cortona, will join us in hosting the event.

Date:
Wednesday, June 2nd
Time:
6:30pm Cocktails (cash bar), 7:00pm Dinner
Cost:
$100 per person, tax and tip included
Where:
a Mano, 870 Tchoupitoulas Street
Reservations:
504.304.0635

Menu

Fish crudo, citrus, fennel
paired with
Castello della Sala Cervaro della Sala, Umbria

Cured duck breast with seasonal berry conserve
paired with
Michele Chiarlo La Court Barbera d'Asti

Sformato di Porcini (savory mushroom mousse/custard)
paired with
Castello di Fonterutoli Chianti Classico, Toscano

Fresh pasta with lamb ragu
paired with
Feudo Maccari Saia Nero d’Avola, Sicilia

Red wine braised wild boar with polenta
paired with
Antinori Guado al Tasso, Tuscany

Bittersweet chocolate budino, hazelnuts, olive oil, sea salt
paired with
Sella & Mosca Villa Marina Cabernet, Sardegna


*As these wine are produced in limited quantity,
one 5 oz glass of wine will accompany each course

So Far. So Good at Fort Morgan Beach!

We weren't sure what to expect for our beach trip this weekend, but I am happy to report that as of today the sand and the water on the coast of Alabama are as gorgeous as we left them in November!

We are very excited to be out of town for a few days to recover from the jazz fest madness and catch our breath before the next round of activities start. Having one of T1's infamous wodka tonics while Rachel cooks up some pecan crusted catfish, we'll be mixing our favorite cocktails, drinking our favorite wines, cooking up a storm and of course spending some quality time on the beach. And if there are any changes in the water or these gorgeous white sandy beaches, we'll let you know. But, so far, so good!

Finally!! The 2007 Pietradolce Archineri Etna Rosso

You may remember that I first talked about the 2007 Pietradolce Archineri when I posted my top 10 wine experiences of 2009. Brought in by our friend Matt Lirette, who thankfully has come to share my love for the Etna region and the Nerello Mascalese grape, this is such a beautiful, approachable expression of the varietal that I could hardly contain myself when it arrived in the shop on Friday. I've been bugging Matt about this wine ever since he got me a sample from North Berkley imports 6 months ago. He promised he would order it for me, but he thought the 2007 was out of stock, so it would probably be the 2008. Well I can't tell you how ecstatic I was when I open the box and pulled out a bottle of '07 and thinking it was just a fluke, I pulled out every bottle and all were the of the same delicious vintage I had last year. So I called him to please send me more.

View of the terrain near Solicchiata, Sicily

Anyway, since that evening when I first had it back in December, I've done a bit of research on the wine. The grapes for the Pietradolce come from vineyards near Solicchiata, on the north eastern slopes of the volcano where many of the prominent producers such as Passopisciaro, Frank Cornelissen, Terre Nere and a handful of others have staked their claim on the ancient volcanic soils. Winemaker Michel Faro at Pietradolce uses grapes from 50-60 years old vines grow at a dizzying 2,600 foot altitude, pushing their way up out of thick, black soils, a generous gift of the Etna, which are a mix of sandy loam, volcanic rock and mineral elements. It is 100% Nerello Mascalese and spends 14 months in French oak. And believe it or not, the 2007 was their first vintage!

Black volcanic soils of the Etna

I also found out that a few other also thought this wine was pretty spectacular as Gambero Rosso gave it their prestiges Tre Bicchieri award, given to less than 300 wines per year. So just what do you get with the Archineri? Another wine that reinforced for me the amazing things that can come from this grape! A heady perfume of red fruits, baking spices and caramel literally jump from the glass, with lush, almost jammy flavors of plum, raspberries and oranges coat your palate. And it is approachable now, unlike some of the other Etna Rosso I've had recently. But, quantities are very limited and I can sell no more that 2 bottles per person, so call if you are interested.

A Tre Bicchieri wine, from the slopes of the Etna, of this caliber and in my shop at under $40 a bottle...unbelivelable!

Thank you Matt!!

The Over Achieving Bodegas El Nido Clio

What do you get when you combine one of Australia's top winemakers, the leading Spanish wine importer and a family with a hundred years of winemaking experience behind them? Bodegas El Nido is the result of this passionate endeavor taken by Chris Ringland, Jorge Ordonez and the Gil Vera family (Bodegas Juan Gil) and their belief that the Jumilla region of Spain could produce world class wines. Featuring the Monastrell as their rock star varietal, the wines from this Bodegas El Nido are highly sought after and their fans anxiously await the arrival of the new vintages.

Somewhat controversial because of their nontraditional approach to Spanish wine, Bodegas El Nido is not about old world subtlety or finesse, but pure power and a hedonistic richness much more reminiscent of Napa or Australia. Adored by Robert Parker whose scores have never dipped below 93 points, they produce 2 wines the Clio ($45.99) and the El Nido ($100+).

So for those of you who are fans and some of you who might now be curious, call me to reserve your bottles of the Clio because there is very little to go around. Only 180 bottles make it to the state of Louisiana and believe me, it goes fast. And at it's modest price point it truly over delivers if you are looking for a wine with a big time "wow" factor!

Robert Parker's Wine Advocate, 94 points: The 2007 Clio is made up of 67% old vine Monastrell sourced from a vineyard planted in 1944 and 30% Cabernet Sauvignon from a vineyard planted in 1979. The alcoholic fermentation is in oak followed by ML in new barrels and aging for 26 months in new French and American oak. A glass-coating opaque purple color, it displays an in-your-face bouquet of wood smoke, underbrush, incense, blueberry, and black currant. Dense, chewy, packed and stacked, the fruit quality is superb, the balance impeccable, and the finish lasts for nearly a minute. It will be controversial with those who prefer low alcohol and finesse in their wines. Those who like unrestrained power and richness will adore it quite aside from the fact that it over-delivers for its relatively modest price. Drink it from 2011 to 2022.

What Are You Drinking? April's Best Sellers

Top 10 Under $10
1. Le Lapin Multiplicity, California
2. Apaltagua Pinot Noir, Chile
3. Arancio Grillo, Italy
4. Segura Viudas Brut, Spain
5. Louis Bernard CDR, France
6. Moreau Blanc, France
7. Los Cardos Sauvignon Blanc, Argentina
8. Mil Piedras Malbec, Argentina
9. Lagaria Pinot Grigio, Italy
10. Paul Bouchard VdT, France

Top 10, $10-$20
1. Lurton Pinot Gris, Argentina
2. La Poema Cava, Spain
3. Gloria Ferrer Va de Vi, California
4. Domaine St. Peyre Picpoul, France
5. Domaine Les Grands Bois Rose, France
6. Silver Palm Cabernet, California
7. Cooralook Pinot Noir, Australia
8. Novellum Chardonnay, France
9. Windmill Estate Zinfandel, California
10. Masroig Sola Fred, Spain

Top 10, $21 and Up
1. VMW Loula's Revenge, California
2. Red Head Studio Barrel Monkeys, Australia
3. Hartford Court 4 Hearts Chardonnay, California
4. Usseglio Chateauneuf du Pape Blanc, France
5. Gain Bay Cabernet, California
6. Louis Roederer Brut, France
7. VMW Crooked Mayor, California
8. Twenty Bench Cabernet, California
9. Mumm Cremant, France
10. Moises Vieux Carre Pinot Noir, Oregon

Savory Bites

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

Satsuma Cafe in the Bywater - Looking for fresh, local ingredients served to you in a cool, funky, New Orleans atmosphere? We took a break from the Jazz Fest crowds on Friday and snuck out for a quick lunch to check out this great little spot in the Bywater. Eclectic art, lots of recycled furniture and a colorful palate, give you lots to look at as you patiently wait for your food to be prepared in the open kitchen behind the counter.


The menu board offers everything from freshly squeezed juices recipes concocted from local produce, creative breakfast dishes, sandwiches and salads at great prices. We started with shots of wheat grass juice, followed by the kale salad made with lacinato kale, shaved fennel, tomatoes and crispy bacon served up with just the right amount of their delicious house made parmesan dressing. We also split the MLT sandwich made with fresh mozzarella, basil pesto spread, tuscan salami and dressed with garden fresh lettuce and tomatoes, of course served on home made bread.


An awesome, light, healthy lunch followed by a great cup of espresso. Why oh why don't we have something like this in Mid City???


Satsuma Café, 3218 Dauphine St. (504) 304.5962. Open Daily 7 a.m. - 7 p.m. They get much of their produce from Hollygrove Market & Farm.

Savory Bites

Those Fleetingly Fresh Fava Beans - April is always exciting month at our Crescent City Farmers Market. The warm days and cool nights of spring in the south encourage lots of new growth at our local farms and the market has plenty to show for it. It also marks the entry of one of my most favorite spring time vegetables, fava beans. I was so excited to see those heaping baskets of beans that I quickly began to come up with a recipe based on the favas that I could cook that night using ingredients available at the market (click here for Orchietti with Fresh Fava Beans and Gulf Shrimp).

The pale green beans in the big floppy pods have been a beloved early spring food on much of the planet for centuries. Usually available here from April to early June, they have a buttery texture, slight bitterness and lovely, nutty flavor they are well worth the time it takes to remove them from their pods and outer shells.


These ancient beans, whose most common alternate name is the Broad bean, were the primary legume grown in Europe before the introduction of the of the great diversity of New World bean varieties. Because of this history, Fava recipes are primarily based on European cooking traditions. Fava beans have been found in some of the earliest-known Old World human settlements. It is currently believed that they became part of the eastern Mediterranean diet at about 6000 BC and possibly even earlier. Favas are particularly used as a staple in Italian cuisine though they are generally associated with all Mediterranean and Middle-Eastern cooking traditions. Favas also have an equally ancient association with Chinese cuisine. The most frequently heard alternate names for Fava beans are Broad beans, Windsor beans, Horse beans, and Pigeon beans.

So don't wait, get out and buy some fresh Favas! There are plenty of recipes online or you can check out mine from Saturday night, Orrechiette with Fresh Fava Beans and Gulf Shrimp. And here are the directions for prepping them so you can use them in recipes:

Before you begin to shell the beans, bring a large saucepan of water to boil. Snap the stem of each pod and use it to pull off the string that runs the length of the pod along the seam. Open the pod along this seam and brush the beans into a bowl.

Add the beans to the boiling water and cook them just until you can see a dark spot in the center of the bean's skin, about 3 minutes. Drain the beans and refresh them with cold water until they are cool enough to handle. Drain them well. With a pairing knife, pull off the dark, crescent shaped marking at the end of each bean. Squeeze the bean out through this opening. Discard the shell. The favas are now ready to eat or use in a recipe.