Indulge Me for a Moment Please...

Even though the majority of our inventory hits that sweet spot of $10-$25 a bottle, we've really been finding some excellent wines for our "Indulge" corner over the past few weeks.  Because like everything in the store, it takes time to find the right wines to fill our shelves and I think we've got some stellar selections right now.  And even though I don't buy based on scores, as I did research on some of the bottles for this post I found a few great reviews out there that I thought I'd share with you.  So indulge me for a moment please and look over the list or peruse the corner on your next visit; you never know when a special moment is going to call for a special bottle...Let me know if you see anything that interests you, but I'll warn you that none are under $40.  Of course there is very special case pricing available.  :)

2010  Radio-Coteau Pinot Noir la Neblina, WA Rating: 93
The 2010 Pinot Noir La Neblina is a gorgeous wine laced with expressive dark red cherries, flowers, licorice and sweet spices. It shows gorgeous depth and radiance in its fruit. Bright floral notes and an underpinning of vibrant minerality give the wine considerable lift and brightness. Freshly cut flowers, mint and sweet roses frame an energetic finish layered with distinctly saline notes. This is a fabulous showing. Anticipated maturity: 2012-2018.

2007  Marcarini Barolo Brunate, WA Rating: 94
The estate’s 2007 Barolo Brunate sweeps across the palate with endless layers of expansive fruit. The Brunate shows fabulous intensity and depth in an uncharacteristically rich, opulent style for Marcarini. Despite the wine’s richness there is plenty of Brunate character, particularly on the finish, where menthol, pine, resin, spices and a host of other balsamic notes speak with great eloquence. Marcarini harvested Brunate on September 24 and 25. The wine saw 15 days of fermentation, followed by another 42 days of contact with the skins. The wine then spent two years in large, neutral casks prior to being racked into steel to rest before being bottled. Anticipated maturity: 2017-2027. These are some of the finest Baroli I have ever tasted from Marcarini and proprietor Manuel Marchetti. The warmth of the vintage has given the wines an extra level of generosity in the fruit that acts as a wonderful counterpoint to the firm tannins that are generally present in this estate’s young Baroli.

2009  Domaine Gerard Charvin Chateauneuf du Pape, WA Rating: 95
The 2009 Chateauneuf du Pape (which tips the scales around 15% natural alcohol) is a great example of traditional Chateauneuf du Pape winemaking. A dense dark ruby color is followed by a sexy nose of raspberries, ground pepper, spice box, damp earth, kirsch and dark currants. Full-bodied, complex, elegant and already irresistible as the tannins have completely melted away, it can be drunk now and over the next 15+ years. Beautifully made, traditional wines emerge from Laurent Charvin’s estate in the northwestern sector of Chateauneuf du Pape, where the family owns 20+ acres of vines.

2009  Haut Bergey Bordeaux, WA Rating: 94
Deep color. Decidedly sweet nose is attractive with notes of cassis, black raspberry, leather, spice, green pepper, and smoke. Relatively large-scaled in the mouth. It’s chewy, chunky, concentrated, and tannic; a wine with superb structure and depth. This youthful wine will require some cellaring, but already shows the pedigree of serious success. Long, consistent, penetrating finish. Outstanding value and highly recommended.

2006  Allegrini Amarone Classico, WA Rating: 94
The 2006 Amarone della Valpolicella Classico is the finest young vintage I have ever tasted of this wine. The 2006 is a beautifully balanced Amarone with great intensity in its dark fruit and the accompanying structure to support many years of cellaring. Hints of smoke, tar, licorice and incense linger on the tightly wound finish. The freshness, clarity and vibrancy are first-class. This is an exquisite Amarone from Allegrini. Anticipated maturity: 2012-2026.



2009  K Vintners Cabernet Sauvignon Stoneridge Vineyard, WA Rating: 92
Like its Merlot counterpart, unblended, and matured in barrel for more than two years, Smith's 2009 Cabernet Sauvignon Stoneridge, nonetheless, gives a very different account of itself, featuring juicy, downright tart-edged cassis and elderberry fruit that more than rides out the wine's underlying tannin. Wild plum and fennel as well as pronounced salinity and alkalinity make it impossible for me not to imagine myself near an ocean. The combination of bright, sappy fresh berry intensity and mouthwatering salinity makes for an irresistible urge to take the next sip even before the long finish has faded. Look for at least a decade of delicious fascination.

2010 Bouchard Pere & Fils Beaune White Clos St.-Landry, WS Rating: 91
Almost viscous in texture, this honeyed white sports peach, apple and lemon flavors. Both ripe and lively, this ends with accents of honey and mineral. Drink now through 2020. 150 cases imported.

2007  Fuligni Brunello di Montalcino, WA Rating: 95
The 2007 Brunello di Montalcino is a gorgeous wine that brings together the richness of the vintage and the house’s continuing move to a more traditional style. Sweet red berries, flowers, mint, spices and anise are woven together beautifully in this large-scaled, generous wine. The wine gains volume and depth in the glass as the flavors built to a huge crescendo. The 2007 was aged exclusively in cask. This is a great showing from Fuligni. Anticipated maturity: 2015-2027.

2010 Elk Cove, Pinot Noir Willamette Valley Clay Court, WS Rating: 93
Light and sleek, with raspberry, cherry and delicately meaty flavors, mingling effortlessly against a light veil of tannins as the finish lingers. Drink now through 2018. 352 cases made

 2008 Tenuta San Guido Guidalberto, IWC Rating: 91
Good full ruby. Deep, youthfully brooding plum and red cherry on the nose, with strong sweet spice notes of cinnamon and nutmeg building in the glass. Sappy black and red fruit flavors are complicated by pepper and sweet spices. Finishes long, with youthfully dusty tannins and tangy mineral notes. This has considerable potential, and is much more complex than the immediately charming Le Difese. Insiders know that Guidalberto, first made in vintage 2000, is often an excellent wine and a really smart buy, even if it's much less famous than Sassicaia. Depending on the vintage, about 20% of declassified Sassicaia finds its way into the Guidalberto.

2007  Collosorbo Brunello di Montalcino, WA Rating: 94
The 2007 Brunello di Montalcino bursts from the glass with freshly cut flowers, spices, rose petals and sweet red berries. The 2007 impresses for its poise and fabulous overall harmony, especially in the way expressive aromatics and fruit are woven together. I very much admire the wine’s feminine, gracious personality. This is a terrific showing from Collosorbo


Also many notables that don't have reviews like the Daniel Rion & Paul Garaudet wines from Burgundy, the Mara, Caldwell, White Rock and Vending Machine wines from California, Ca'Marcanda and Castiglioni del Bosco wines from Tuscany, Saint Cosme and Eric Texier wines from the Rhone, Gaja and Paolo Scavino from Piemonte, Terre Nere and Salvo Foti wines from the Etna, Tedeschi from the Veneto, Moises, Brittan, Lumos and J. Christopher wines from Oregon and many more...It is a fun section of the store to spend some time in if you never have.

Special Feature, Champagne Jean Velut Brut

Being huge bubbly fans ourselves, we don't ever need a holiday or special event to pop a bottle of Champagne.  However, I know many of you may be looking for a nice bottle to have for Valentine's Day and I'm here to tell you your search is over!  While we have a really great,carefully chosen stock of vintage, grower and big house champagnes, over the last few months the entire staff at Swirl has become quite enamored with the wines from Jean Velut.  So much so that we are featuring it in our special Valentine's Day Flite Nite!

Jean Velut is a grower Champagne from one of the lesser known villages sitting midway between the Cote des Bars and the Cote de Sezanne.  Montgueux is known as the “Montrachet of the Côte des Bars” for its fascinating and distinctive Chardonnays supported by area's uncharacteristic chalky, limestone soils. The growers around the region have long sold fruit to some of the marque houses such as Piper Heidsieck, but there are a few bottling their own wines from this unique terrior. 

Denis Velut’s grandfather Jean established this 7 hectare domaine as a récoltant/manipulant (grower) thirty years ago. He practices organic viticulture and does not use any insecticides or chemical fertilizers, instead opting to use organic compost. The wines are made entirely in stainless steel. 

His Non-Vintage Brut is made with 85% Chardonnay and 15% Pinot Noir. It gets its structure from the steely austerity of the chalk infused chardonnay while the ripe Pinot provides a fruity lift. The chalky plateau on which the vineyards sit is unique to all of Champagne and imparts the Chardonnay dominant wine with that distinctive minerality.   Aromas of apple and pear with a touch of biscuity toastiness, this is super balanced with its bold and zesty palate.  Fairly opulent with fresh lemon, chalk and apples, it finishes with a refreshing burst of racy minerality.

You can try it on Valentine's Day during our special flite nite where you can try 4 bubblies for $15 anytime from 5:30 to 8pm.  Buy it at retail for $41 and share it with someone you care about or keep it all to yourself!  A dozen raw oysters and a bottle of Jean Velut?  Perfection!

Stephen Tanzer's International Wine Cellar, Dec 12
(85% chardonnay and 15% pinot noir):  Light yellow.  Ripe orchard fruits and toasted nuts on the fragrant nose.  Fleshy but precise, offering lively pear and Meyer lemon flavors and a hint of marzipan.  Finishes smooth and long, with musky herb and honey notes. 90 points

Wine of the Moment, 2010 Treasure Hunter Violet Whip

One of our reps wandered in about 2 weeks ago with a wine broker in tow and a bag full of wine.  It was early, I had just opened the shop with a fresh palate and clear head and was ready to see what they had to offer.  There were about 8 wines in the bag and as we moved down line, there was nothing I didn't like, but also nothing that made me pause and go back for a second taste until...

As soon as I put my nose in the glass I knew immediately that it didn't matter what it was or where it was from, but I had to have it.  Crazy aromas of ripe plums and blackberries, mocha, caramel and spice, I would have never guessed that it was Petit Verdot from California's famed Paso Robles region. Long a “secret weapon” in the Bordeaux winemaker’s arsenal, Petit Verdot is one of the five main varieties that are used in red blends in the Bordeaux style. Usually added in small amounts to add color, structural elements, and aromatic complexity, this grape variety is seldom seen on its own and rarely in California.

Rich and full on the palate, velvety texture, totally integrated oak and deep black fruit with a long finish;  I've never seen the label before, never tasted anything like it, ever, so needless to say I was intrigued. "So what's the story on this one?" I ask. Fittingly called "Treasure Hunter" it's basically from a virtual winery where a group of nine top sommeliers, winemakers and restaurateurs are taking advantage of lots of high end wines from noteworthy producers that, for one reason or another, need to be unloaded.  The group pours through hundreds of wines before they find something deemed worthy. Each wine is a small one-time offering and represents an extraordinary opportunity to drink amazing wines at a third of what they would usually sell for. Liquid rubies and drops of gold. Treasure Hunters we are - or so we are told. - from their website...

Super delicious, distinctive, and like nothing you've never had before!  They only made 180 cases of this and we've gone through almost five already!  We'll be getting more by the end of the week but you better get you some before it's gone!  Buy it by the glass at the bar or by the bottle on the shelves for $22 which is a steal for the quality of this wine.

2010 Treasure Hunter Petit Verdot Violet Whip Paso Robles
Tasting notes from their website:
Petit Verdot grape predates Cabernet Sauvignon. It ripens very late which means it has longer than almost any other grape to mature and gather intensity from the sun. In California it is rare and is the most expensive grape there is. We have been searching for three years for a perfect lot of Petit and we present it to you here. Only 180 cases made!
 
Darker than a pomegranate seed this wine shows so much intensity you may have to have someone tie you to a chair to truly appreciate the ravishing potency of this wine. The safe word here is “WHIP”. The nose on this wine explodes with violet, spice and molasses. On the palate it is an unfettered harlot showing voluptuous blackberry, black cherry and plum. This wines climax is long and oh so satisfying.

Driven by a passion for wine, food, travel and good company...

As I sat at my desk this morning putting all of our upcoming events into the calendar, I couldn't help but scratch my head and wonder how we are going to pull all of this off. While it would be so easy to sit back and just be a fun wine bar and market, I can't help myself. Because in sharing our love of wine, food and travel through our events and trips, we connect with others who share our passion; chefs, winemakers, importers, wine wholesalers, restaurant owners, slow food folks, farmers, customers and more. New friendships are formed and others deepened with delicious food, interesting wines and wonderful company. After all, isn't that what this is all about?

So I hope you'll join us sometime soon for a wine and cheese pairing night, a dinner or two, a flite nite at the bar or just wander on in for a nice glass of wine and some lively conversation. Besides our regularly scheduled events that we do each and every week like Fat Falafel Tuesdays (6-8pm), Wednesday Nite Flites (6-8pm), Friday Free For Alls (6-8pm) and Saturday Happy Hour (all wines on our menu are 1/2 off, 4-6pm), here are some exciting things on the books and in the works!

The Famed Wines of Montalcino with Antonio Molesini and St. James' Cheese Casey Foote. A seated tasting of Rosso di Montalcino, Brunellos and Super Tuscans from one of Italy's most famous hill towns. And since no Italian event is complete with out a little food, Casey will pair delicicous Italian cheeses and meats with the wines. $30, Reservations and prepayment required. Thursday, February 21, 6:30pm @ Swirl.

Premium Pinot, a special Wednesday Nite Flite featuring 12 artisanal Pinot Noirs that retail from $40 to $100 a bottle from California and Oregon. We are teaming up with our friends from Mystic Vines for this exclusive event limited to 25 participants. $20, Reservations and prepayment required. Wednesday, February 27, 6:00pm

Three Muses Supper Club with James Moises a small, intimate event featuring a special menu for the evening that we will pair with Oregon and Washington wines presented by our mutual friend James Moises. I sent a special email out on Friday with the menu, pairings and reservation details. We were sold out by Sunday, but keep an eye out for more events with Chef Dan. Tuesday, March 12 @ 7pm.

Italian Barrel Wine Dinner with Antonio Molesini will feature 5 courses with wine pairings with our favorite Italian Wine Guy, Antonio Molesini. The dinner will be prepared by Chef/Proprietor Samantha L. Castagnetti a native of Verona in her true Italian style trattoria. Menu and pairings TBA, but mark the date! Tuesday March, 19th at 6:30pm. $70 inclusive, only 20 spots available!

The Oregon Wine Road Show with Bizou Wines featuring 30 Oregon wines from artisan producers, most of who don't sell their wines outside of Oregon. James Moises represents a slew of small producers who make incredible Pinot Gris, Chardonnay, Tempranillo, Viognier, Syrah and of course Pinot Noir that few in New Orleans have ever tasted. This is a don't miss tasting for all you Pinot lovers or any who wants to taste some amazing wines and learn about what is happening in Oregon. This tasting will be an extension of our Wednesday Nite Flites on March 20th. More info TBA!

Artisan Winemaking Tour with James Moises of Bizou Wines for a unique, hands-on experience of small production, artisanal winemaking at its best!  We'll take you to the stunningly beautiful Pacific Northwest for a five day tour to visit small, off the beaten path wineries and vineyards; meet, taste and dine with winemakers and witness one of the most exciting times of the year in wine country, the harvest!  You will get an exclusive, insiders look into what goes on behind the scenes as you'll have the opportunity to pick grapes, sort fruit and see many aspects of the grape harvest and early stages of production first hand. October 9-13th, details and pricing coming very soon!

Also in the works for March... an unforgettable event with Marco De Grazia Imports President, Anne Zakin on March 14th at a fabulous NOLA restaurant...and in early April a Slow Wine and Food Event with Slow Food NOLA featuring Italian wine, pasta and the new Slow Wine book!

See anything interesting?  Call us!  504-304-0635

Supper Club at Three Muses

Three Muses Supper Club

March 12, 2013 @ 7pm

Sold Out

Chef Daniel Esses
Wines supplied by Swirl Wine Bar & Market
Presented by James Moises, Bizou Wines

$75 inclusive

Amuse Bouche
Curried spinach and goat cheese bruschetta
The Portlandia, Blood Orange Juice, Rosemary, Aviator Gin (Oregon)

1st Course
Swiss chard roll with quinoa, red lentil and sultana raisins in a mushroom broth
2011 Lumos Wines Pinot Gris Rudulfo Vineyard, Oregon

2nd Course
Tikka masala salmon on a cauliflower and carrot fritter
2008 Moises Vieux Carre Pinot Noir, Oregon

3rd Course
Curry leaf and coconut milk braised oxtail over saffron risotto
Served with sides of almond turmeric green beans &
      pickled cucumber and red onion salad
2006 Dominio Sketches of Spain Tempranillo, Oregon

Dessert
Strawberry and mascapone Napolean with hazlenut tuilles
2009 Capitello Wines Dolcino

wine bar

Swirl Your Glass, Wine Bar Selections

Finally, a New Wine by the Glass Menu!

Kerry's Kale and Ceci Soup

When we had that little cold, wet, dreary spell early in January, Kerry started making this delicious meal in a bowl soup.  And even though the weather has warmed up, we are still eating it weekly!  Ceci is Italian for chickpeas and they featured in many Italian soups.  Here's a link to one I did a few years back too, Pasta e Ceci.

Kale and Ceci Soup
•    Olive oil
•    3 to 4 strips of bacon
•    1 lb of Italian sausage
•    2 cups finely diced yellow onions
•    1 cup finely diced celery
•    1 cup finely diced carrots
•    4 cloves garlic, sliced
•    Salt and freshly ground black pepper
•    1 (14-ounce) can diced tomatoes
•    2 (14-ounce) can chick peas, drained and rinsed well
•    2 quarts chicken or veg stock, plus extra water if needed
•    2 sprigs rosemary
•    3 sprigs thyme
•    1 sprig oregano
•    Red chili flakes to taste
•    4 cups greens (lightly packed), stems removed and cut into bite size pieces (Lacinta kale, dino kale, Russian kale, beet greens – any combination of)
•    Parmigiano-Reggiano, grated for serving
Directions
In a large soup pot fry the bacon until crisp, remove and leave fat in pot. Add a decent splash of olive oil and heat over medium heat. Saute the onion, celery, carrot and garlic for 5 minutes or until soft.
Meanwhile crumble the sausage and brown in a separate pan.
Season soup pot with salt and freshly ground black pepper, to taste. Add the diced tomatoes, then 1-1/2 to 2 cans of the chick peas, and the stock. Using kitchen twine, tie the herbs into a bundle and add to the pot. Season with the red chili flakes. Simmer for 10 minutes, then add the kale. Continue cooking until the kale is tender. Add the cooked sausage and all the drippings from the pan – deglaze the pan with a little wine to get all the good stuff. Simmer gently for a few more minutes, taste check for salt and pepper.
Put a handful of cooked pasta (small shells, elbows or similar) into a soup bowl then ladle soup in. Sprinkle with cheese and finish with a dash of olive oil on top.

Wine of the Moment: Bodegas Ordonez Nisia Verdejo

When you taste as many wines as we do a week, it is sometimes hard to find one that really grabs you.  It's not that we're tasting bad wines, it's just that the more you taste the more developed your palate becomes and therefore the pickier you get about what you buy. Which for you, our treasured customers, is a good thing because the quality of what you buy at Swirl at any price point has gone through our tried and true scrutiny.  The wine might not always suite your style, but I can promise, except in those rare occasions of an flawed or corked bottle, you'll be drinking a well made wine with its own charm and personality.

The down side of tasting all of these wines per week for me is that it takes a lot to get my attention.  Out of probably close to trying 75 wines per week, only 5-10% of those are considered for the store.  It's not about price, it's about quality for the money; it's not about just being "good" enough, but about over delivering.  And last week there were a few that met that criteria as we are looking for new wines for our wine bar list and were pleasantly surprised.

The Bodegas Ordonez Nisia was one such wine which is currently on our shelves and will have a spot on our new list which will be released on Wednesday.  The wine is a special project by importer Jorge Ordonez, who for the last 25 years has championed Spain, treasure hunting from La Rioja to La Mancha to bring its jewels to the world and especially America. Some criticize him for his new world style wines, a bit homogenized for old world palates, but there are some real gems in his portfolio no matter what your style.

Lately, over the past couple of years, Jorge and his sister, Victoria, have upped their investment by actually purchasing several Spanish estates and taking over every aspect of operations. The 2011 Nisia is the product of Ordonez' newest acquisition, a superb Rueda plantation of old-vines Verdejo just outside the city of Segovia. The harvest is done at night when the temperatures are much cooler than those during the day in September, the typical harvest month in Rueda. The vines used for Nisia are more than 60 years old, and you can taste the quality in this wine. The poor soils here, mostly river stones and sand, and low yields, results in a level of concentration that is seldom experienced in Spanish white wines.  You can buy this little beauty for under $15...what are you waiting for?

Robert Parker's Wine Advocate, 91 points
The 2011 Nisia is made from 100% old vine Verdejo (the youngest vines were planted in 1942, and others are nearly 100 years of age). The wine is aged sur-lie, and fermented in both stainless steel and large format French oak. It is undeniably one of the finest Verdejos I have ever tasted. Yields were less than three tons of fruit per hectare, which is noticeable in the wine’s old vine intensity. Notions of caramelized white citrus and tropical fruit blossoms along with a naked, natural texture as well as finish make for a terrific dry white with loads of personality and complexity. This beauty sells for an absurdly low price. Enjoy it over the next year.

Fondue Recipes and Pairings

We had a wonderful evening on Thursday at the shop with our friends from St. James Cheese for our Fondue and Wine class. PJ Rosenberg from Uncorked poured some really fantastic wines to pair with the cheeses and a good time was had by all!

We were talking last night about how the American fad of fondue in the '70's kind of diminished the importance of this age old tradition in Europe.  Historically the first evidence of the practice is given to a reference in Homer's Illiad regarding a mixture of goat's cheese, flour and wine.  The middle ages in France saw the use of raw meat dipped in hot oil for a quick meal during the busy harvest season and in the18th century the Swiss created the mixture we currently use.  As a wintertime, communal meal, hard aged cheeses would be melted with garlic, wine and herbs while the hardened, stored bread could be softened by dipping into the mixture. And of course it was the Americans who popularized the dessert version where cake and fruit are dipped into melted chocolate!

But what we focused on for our event were more traditional recipes.  So here they are and also listed are the red and white wine pairings that were definitely a hit last night as well.  St. James recommends the Swissmar Fondue Sets which they sell at the their store or you can find them here at Amazon.  All of the cheeses, wines and the kirsch are available at Swirl.

The wine lineup for the evening, the Schoffit Chasselas was amazing!

Traditional Nuchateloise Swiss Fondue
Served with the 2010 Domaine Schoffit Chasselas Vieilles Vignes and the 2011 Pierre Chermette Beaujolais

1-1/2 Cup grated Gruyere or Comte
1-1/2 Cup grated Ementhaler
1/2 Cup grated Vacherin Fribourgeois
2-3 T. of flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice1 dash Trimbach Kirsch (cherry brandy available at swirl)
Salt & fresh pepper to taste
1 pinch nutmeg

Toss the shredded cheeses and flour together in a bowl until thoroughly combined.

Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another.

When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. Traditionally, each diner spears a cube of bread with a long fondue fork and dips it in the cheese mixture to coat it completely before eating.

Fondue aficionados know that allowing a crust of burned cheese to form on the bottom of the pot results in a treat which some consider the best part of the meal.

Italian Fondue
Served with the 2011 Caggiano Devon Greco di Tufo and the 2010 Revello Barbera D'Alba
 
2 T. butter
3/4 Cup whole milk
3 Egg Yolks, lightly beaten
4 oz. Fontina Val D'Aosta, grated or diced
4 oz. Sottocenere al Tatufo, grated or diced

In a bowl whisk together the milk and yokes and stir in the cheese.

Melt the butter in a double boiler set over medium heat

Whisking constantly, slowly add the egg, milk and cheese mixture until it has thickened, 8-10 minutes

Transfer to a warm fondue pot and serve with bread and vegetables

Wishing you all the Best in 2013

As we locked up the shop last evening, literally closing the door on 2012, I felt a calmness about the coming year that I've not experienced since opening the shop in 2006.  We've had a great year, our best yet in many ways both professionally and personally, and I finally feel like I may be able to stop holding my breath just for a moment and take it all in...Owning a small business, and we are truly a small business, is tough.  You have to wear multiple hats while spinning many plates and juggle standing on one foot.  But both Kerry and I love what we do and we love sharing it with you.  So as I relax in the moment for just a bit before I begin working on an even better 2013, I wanted to take a minute to thank all of you for your support.  Because without you, your sense of adventure, curiosity, and willingness to try something new, Swirl would not exist.

We know you have many places to shop for wine in New Orleans and options seem to be increasing rapidly.  Grocery store chains are beginning to realize that New Orleanians are looking for something other than Yellow Tail and Sutter Home and many energetic entrepreneurs are jumping headfirst into opening small neighborhood retail shops.  We understand how easy it could be to fill your grocery cart with wines while you shop or just pop into the closest place with easy parking.

So for those of you who still enjoy the thrill of discovering a new producer or obscure variety, selected by people who truly care about the products we stock or who like to hear the story behind a particular wine on our shelves or who just like hanging out in the shop enjoying a glass with friends, we thank you.  We thank you for trusting us to make your selections, for sharing your company and for supporting us through the years.  And for those of you who haven't been in the shop in a while for some reason or another, come by.  You'll always get the same warm greeting, thoughtful help and quality wine whether you are spending $10 or $100.

Cheers to you, and here's hoping you have the happiest year of your life ahead!

Thoughtful Gift Giving

Need a little help figuring out what to buy for your favorite wine drinkers?  Stop by and check out the local art on the walls, handmade tree ornaments, wine glasses, crystal decanters, govinos, beautiful wood corkscrews, wine preservation pumps, chocolates and more.  And of course, there is ultimate gift, a wonderful bottle or two or three of their favorite beverage, beautifully presented in our gold gift boxes.


But we are not a grab and go store where hundreds of pre-shrink wrapped gift baskets are lined up filled with processed cheeses that don't need refrigeration and generic bottles of wine all dressed in pre-tied red and green bows.  At Swirl, we're about thoughtful gift giving, nice wine and local products that we ourselves like to eat and drink. So give us just a few minutes of your time, we will help you pick the perfect bottle and wrap it in something unique; we're here to make you look good!

The New Host Studios Adjustable Aerator

Tired of letting your wine breathe for hours before drinking? The wait is over! With HOST's Adjustable Aerator, decant any wine from zero to six hours instantly.
The acrylic strainer filters out unwanted sediment while the flow meter regulates the pour for dependable aeration levels every time. With the stainless steel band and the seamless exterior design, this product is as functional as it is beautiful. Just pick your setting, pour your wine through, and enjoy.

• Covers up to 6 hours of decanting instantly
• High quality stainless steel selection band
• Integrated aeration intake negates the need for messy external tubes
• Regulated pour for dependable aeration levels every time

Check out a video here:  Host Aerator

Deal of the Month, 2009 Runquist Paso Robles Syrah

Jeff Runquist selects most of the fruit for his wines from California's Amador County, but he thinks the best Syrah comes from Paso Robles.  So for this bottling he combines fruit from three different growers in Paso, Steve Carter, Dan Westigard and Bob Goodwin. All three vineyards are located in the Estrella River Plain, where the thin soils,warm climate and cool harvest nights help tame this bold grape variety.  The resulting wine has lots of  depth and concentration, with jammy black fruits, mocha and milk chocolate and touch of hickory smoke. Rich and creamy on the palate with well integrated tannins.

Lucky for us the wholesaler was closing out the vintage.  I received 44 bottles on Friday and we are down to 2 cases. Once it's gone, it's gone....Check it out here on the winery's site at $24/bottle.  Swirl price is $17!  No other discounts apply!!

Antonio's Italy 2013, Wine & Culinary Vacation

Antonio’s Italy

July 20 – July 27, 2013 

Join Swirl Wine Bar & Market in July 2013 as Antonio Molesini, Italian Wine Specialist and native of Tuscany, takes us on a very special wine and cultural tour of his homeland. We’ll be living like locals, spending a week in a villa in Cortona and visiting Antonio’s favorite wineries, restaurants, hill towns and wine bars. With its centralized location, Cortona is the perfect base from which to explore both Umbria and Tuscany, allowing easy access to Umbria, Chianti, Florence, Lake Trasimeno and more.

Sorry, this trip is full!

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Calling all Wine Geeks, Sutton Cellars Tasting!

Wild yeasts; low alcohol; high acid; minimal oak; unfined; unfiltered; hand bottled; hand corked; natural winemaking....music to my ears in terms of wine production in any part of the world.  But Carl Sutton is doing this in the unlikely place of his urban winery in the historic Dogpatch neighborhood of San Francisco. David Kenney from Uncorked will be pouring 4 of Carl's cool, geeky wines at our Wednesday Nite Flites this week and this is going to be a night you don't want to miss!

Carl Sutton

Carl created Sutton Cellars in 1996 and started with an annual production of just 350 cases. He has increased production to 3000 cases, half of which is sold as part of a really tasty jug wine program. His grapes grow mostly in Sonoma County (with a little Mendocino in the mix), and are often single vineyard wines. At a time when many claim personal care, Sutton's brown label wines are actually filled and corked by hand. Often this kind of care implies high costs, but Sutton stays amazingly affordable at $17-$30 a bottle.

His brown label wines, which we will taste on Wednesday, are produced in lots of about 100-300 cases, making them very low production wines.  As per their website, the goal at Sutton Cellars is to coax wines of subtlety from the vineyard striving for lower alcohol, higher acid and less oak than is the commercial norm in California winemaking.

 
Carl displays his individuality and passion in the quality wines he produces. He is probably most noted for his Vermouth, the first artisanal wine of its kind to be released in California in a decade.  Made from a base of Sonoma wine and infused with 17 botanicals, including rosemary from the bush outside the winery, the Sutton vermouth is round and big-bodied, with a drier profile than most brands on the market. We'll have you try it alone first and then as a sprizter with sparkling water and lemon. The perfect apertif, it's dry and elegant, in an herbal-citrusy-savory way, and at the same time rich and mouth-filling from the fortifying brandy. 

We'll also be tasting his rose, a red made with 60 year old Carignan vines and a dessert style red.  Here's the info on the wines, but really you just need to come taste them! 

Vin de Noix - a California take on the apertifi drinks of the Dodogne region in France -  red base wine is fortified up to 17% and flavored by macerating green walnuts, spices and other botanicals.  The wine is aged both in glass demijohns and older neutral oak barrels.

2010 Rattlesnake Rose - made from 60 year old vines that are dry farmed and certified organic.  Barrel fermented in in older barrels with natural yeast and aged sur lie for 18 months.  Unfined, unfiltered and no added sulfites; only 150 cases produced.

La Solera

2010 Carignane - made from 60 year old vines that are dry farmed and certified organic.  Aged 18 months in older French oak.  Unfined, unfiltered and no added sulfites; only 150 cases produced. This single-vineyard old-vine Carignane is a scrappy mix of plum and just-cracked peppercorns for easy drinking.

La Solera - A blend of vintages from 1999- 2007 of equal parts Zinfandel and Syrah with 15% Carignane. Aged in old barrels with a portion of the wine baked in the sun in glass demijohns. It evokes Madeira, Banyuls, sherry, even whiskey, with whispers of burnt orange, and a golden richness from its time resting in the sun, a classic method he picked up in Spain.

Wednesday Nite Flites, November 28th, 6-8pm with David Kenney from Uncorked.  Be there!  No reservations required, special $10 flite because we REALLY want you to taste these wines!!!

Let's Talk Turkey, Annual Thanksgiving Hit List

Those of you who shop with us know that we just love food and wine pairing so helping to make your selections for holiday meals is a real treat. What should you drink with all of those sides and mounds of turkey? There are so many answers to that question that sometimes the best choice would be to open a bubbly, white, red and rose, put them on the table and let people chose for themselves because it’s all about personal preference!

Every year I give a few pairing tips and recommendations from our staff.   We’ve chosen traditional and some more adventurous options at different price points so there is something for palate and every wallet.  Each of the wines will have a tag with our silly turkey photo above to let you know who picked it and if you purchase any 4 of these wines for your celebration, we’ll give you a 10% discount.

1.  For the wide array of flavors on the Thanksgiving table, sparkling wines are a no-brainer. Bright acidity, fruit and yeasty undertones make bubbly extremely food-friendly. Especially good are Brut Rosé and Blanc de Noir, which can take you from the lox or chevre hors d'oeuvre to the vinaigrette salad right through the turkey and potatoes and onto the pie. The Pinot Noir grapes in these wines provide body, some tannin for texture, red-fruit character, complexity and acid balance. And in general, the bubbles from natural carbonation from the yeast, in concert with the wine's acidity, help cleanse the palate for the next course.

Our Picks: Beth: Terres Dores FRV Sparkling Beaujolais, $20; Mike: Calixte Cremant d'Alsace, $18.99; Matt:  Berlucchi Sparkling Brut, $18.99;  Kerry: Graham Beck Sparkling Rosé $19.99; Kimi: Jean Velut Champagne, $41.50

White wines with lively fruit and acidity and little to no oak are also versatile. With its aromas and flavors of citrus, apple and pear and zippy acidity plus herbal notes, Sauvignon Blanc pairs with everything from butternut-squash soup to green salad to turkey with a dressing made of briny oysters and herbs. Even notoriously tough-to-pair Brussels sprouts will sing with Sauvignon Blanc. Alsatian and German whites like Rieslings, Gewurtztraminer, Pinot Gris with their tropical fruit, citrus, green-apple, pear and mineral notes combined with thirst quenching acidity, work with almost any Thanksgiving dish except the cranberry sauce.

Our Pick:  Mike: 2010 Tablas Creek Patelin de Tablas, $21;  Matt: 2011 Closel Savennières la Jalousie, $23.99;  Beth: 2011 Andrew Rich Tabula Rasa, $19.99; Kerry: 2011 Contesa Pecorino, $17.99, Kimi: 2011 Enjingi Welschriesling

Fruity reds and dry rosés are a favorite "go-to" pick for Thanksgiving. They bring soft, easy drinking affordability to the table that's perfect for the cornucopia of flavors and large group setting that Thanksgiving entails. With their bright fruit flavors, they can perk up the milder dishes and enough have structure to hold their own with the more robust courses made with sausage and herbs. As an alternative, a good Dolcetto or lighter style Barbera can offer similar characteristics and are real crowd pleasers.

Our Pick: Mike: 2010 Tami Frappato, $17.99; $16.99;  Kimi;  2009 Villa Ponciago Beaujolais Fleurie Reserve, $21; Beth: 2010 Sutton Cellars Mendocino Carignane ; Kerry: 2011 Domaine Skouras Zoe Rosé and 2011 Terre Nere Etna Rosso

 Bigger reds with spicy, dark fruit and berries like Syrah and Zinfandel can bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet. 

Our Picks:  Mike: 2009 Radar Syrah, $17.99;  Matt: 2008 Dominio IV Technicolor Bat Tempranillo/Syrah, $23.99; Kimi: 2009 Ultraviolet Cabernet; Kerry: 2010 Clos de Caveau Vacqueyras, $20.99; Beth: 2009 J. Daan Cabernet Franc, $23.99

The most popular single wine to choose for Thanksgiving is Pinot Noir. This versatile varietal has tangy red fruit of strawberry and cherry, with nice acidity to balance and low levels of tannin. With elegance and a touch of earthiness to lend complexity, Pinot Noir will subtly support most things on the Thanksgiving table without overpowering them. Cranberry sauce and dessert are exceptions again, with the sauce too tart and the dessert too sweet. Something a little more adventurous, but with a similar profile could be an Etna Rosso or a Sicilian Cerasuolo.

Our Pick:  Matt: 2009 Pierre Andre Bourgogne Rouge, $15.99; Kimi: 2009 J.J. Pinot Noir, $19.99; Kerry: 2008 Moises Holmes Hill Pinot Noir, $36.99; Beth: 2007 Cristom Eola-Amity Hills Eileen Vineyard, $45
 
So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

Our Weekly Newsletter, November 5, 2013

This Week at Swirl Wine Bar + Market

Wednesday Nite Flite to Oregon!
After our trip to Pacific Northwest with James Moises, I can now add Oregon to my short list of wine region obsessions, second only to Italy as my favorite place to drink and eat!

I spent yesterday writing about our trip and my new wine quest which is to drink a new 2008 Oregon Pinot Noir a week until every bottle in the city is gone!  And all of that writing about Oregon made me want to drink more Oregon wines and share them with you so our Wednesday Nite Flite this week will feature 3 Oregon wines: the newly released 2011 Moises Pinot Gris, the 2009 J.J. Willamette Valley Pinot Noir (our new best selling Pinot!) a Syrah Tempranillo blend by biodynamic winemaker Patrick Reuter (see my post below on Patrick and Dominio), the 2008 Dominio IV Technicolor Bat.  It's a really great lineup, I hope you'll join us!  And here are my 2 blog posts and a little Oregon wine for thought:
Falling in Love with Oregon, One Pinot at a Time
2008 Pinot Quest, Dominio IV The Black and the Red

Election Day Sale, Tuesday November 6, All Day!
We will all need beverages to either celebrate a win or drown our sorrows so today only, take 15% off a 12 bottle mixed/same wine case or 10% off 6 bottles! 10% off all cheese, meats, pestos, olive oils and crackers too!  Afraid to use glassware because your friends might break something?  Take 10% of Govino shatterproof, stemless champagne flutes and wine "glasses" too!

Wednesday Nite Flite to Oregon Wine Country, November 7, 6-8pm
Join sommelier Kimi Kiviranna and Mike Fabianski for a great flite of wines from Oregon!  The newly released 2011 Moises Pinot Gris, the 2009 J.J. Willamette Valley Pinot Noir (our new best selling Pinot!) a Syrah Tempranillo blend by biodynamic winemaker Patrick Reuter, the 2008 Dominio IV Technicolor Bat. $15 gets you 3-2 oz. pours of delicious juice, no reservations required!

Italian Wine and Cheese Pairing at St. James Cheese! Wednesday November 7, at 7pmI'll be joining Chris Noyes from Winebow and Casey Foote for an evening of delicious Italian wine and cheese!  Chris will be pouring 6 exciting wines from the Allegrini family portfolio with wines from their Tuscany and Veneto estates paired with Casey's best picks from the regions. The event is at St. James and reservations are required, call St. James @ 899-4737 or click here to reserve on line, Allegrini.  $30

Friday Free For All, November 9, 6-8pmPeggy Hymel is joining us this evening for a Latin wine themed evening with wines from Chile, Argentina and Spain!  Walter is out this week, but we're working on a guest appearance from one of our favorite chefs... Check out our Facebook page on Friday for the lineup, chef and menu!
 
Saturday Hollygrove Happy Hour November 10,  4-6pm
Saturday afternoons are heating up at Swirl as we are THE place to pick up your Hollygrove Market box of fresh, local produce.  The infamous $25 Hollygrove box contains roughly 12 items at the peak of their season and can be picked up at Swirl on Saturdays from 4-6pm during our 1/2 priced Happy Hour.  See instructions here on how to order your box

New Tuesday "Cheesy" Hour with Casey Foote, November 13th
Casey Foote, the infamous cheese monger from St. James Cheese is the latest addition to the Swirl staff of talented, passionate professionals and on Tuesday nights we'll be giving he and Matt Snyder the opportunity to dazzle you with wine and cheese pairing ideas.  More details in next week's email, French wine and cheeses will be on the menu!

Special Wednesday Nite Flite with James Moises, November 21, 6-8
Tonight is a truly special flite where James will share his 2006, 2007 and 2008 vintages of his Moises Pinot Noir Yamhill Carlton.  Besides drinking three killer Oregon Pinots, you'll learn about the differences in the 3 vintages and how they effect what is in your glass.  Reservations are required for this event, please call for information, 504.628.1226

Special Wednesday Nite Flite Nite with Dave Kenney from Uncorked Wines, November 28, 6-8pm Uncorked's wine guru Dave Kenney joins us for a really cool lineup of wines from Sutton Cellars in Mendocino.  You know that I don't often feature California wines in our Flite Nite, but these are really special and Dave is a great presenter so come out and show him some love on his first flite nite!

Friday Free For All with Antonio Molesini, November 30, 6-8pm 
Join Antonio for a special tasting of wines from Umbria and Tuscany!  We'll also be releasing our itinerary for our 2013 trip to these two amazing wine regions and chef Walter will have some Italian themed small plates for us tonight.

Mark the Dates, Wine & Cheese Classes @ St. James!
November 28, The Killer B's, Barbera, Barbaresco, Brunello and Barolo, more details TBA. $50, 7pm. Call St. James for reservations at 899-4737.

2013 Wine & Culinary TravelAntonio's Italy:  July 20-27, 2013; Details and itinerary this month!
The Oregon Road Show:  Harvest 2013, October 9-13; Details and Itinerary coming soon! 
Drink Like a Pro @ SerendipityWe are so excited to have chef Chris deBarr, whose palate for interesting and different wines is a perfect match for our own, just blocks away in his new restaurant, Serendipity. We are already discussing events and his "Drink Like a Pro" events are a great way to taste and evaluate wines like those of us in the "business"!  This Thursday Chris welcomes Debra Lewis, of the wonderful French wine importer Vintage '59 and their amazing portfolio of artisanal winemakers, to New Orleans. Chef Chris is holding a special edition of "Drink Like A Pro" Wine Seminar on Thursday, Nov. 8, from 6-7:15 pm at Serendipity.  Call the restaurant for more information and reservations at 504-407-0818

Swirl and Savor
Our wine and food blog...here are a few from the past 2 weeks, but there are lots more at swirlandsavor.

Falling in Love with Oregon, One Pinot at a Time...
"Oregon is a pretty fabulous place that makes fantastic wines without any pretense.  It's a place where quality over quantity is the rule, sustainability is a lifestyle and where visitors always feel welcome and the winemaker is never far away…Click here for the post, Falling in Love

The 2008 Dominio IV Pinot Noir The Black and the Red
We spent a few hours tasting and talking with the passionate, dynamic winemaker/proprietor of Dominio IV wines Patrick Reuter on our recent trip to Oregon.  His tiny production wines are represented by James Moises in New Orleans and we've been big fans for awhile. His winery and tasting room are located in an old granary in McMinnville and will definitely be a stop on our Oregon Wine Tour 2013. Click here for the post, Dominio IV

New recipe on swirl and savor...
"...Everyone in the group loves to cook so each brought a dish with Kerry and I providing some appetizers and the meat course.  I decided on grilled pork loin, and a recipe that was fairly easy yet really flavorful, featuring my two favorite herbs for Italian cooking. Thanks to Kerry, sage and rosemary are in abundant supply in our garden!  Click here for Italian Grilled Pork Loin

Fish en Papillote
"Now that the MS Ride is over I feel like we can finally get back to cooking which means I can get back to writing about cooking!  One of the things I've really been enjoying lately is cooking fish and vegetables in parchment paper.  It is a super easy, quick, healthy and flavorful way to prepare food and while certain combinations give better results than others, you really can't go wrong!  Using filets of your favorite fish, fresh herbs and veggies served with pasta, rice or quinoa, the combinations are endless..."  Click here for Fish en Papillote

Positano Bites Deep...
"After 13 hours of flying and two tiring train rides, the five of us, later tagged as "le cinque donne", lug our suitcases down the very long train track in Napoli. At the end of the platform a pack of Italian male limo drivers awaits, holding up signs, maneuvering around each other, ready to whisk the "stanieri" to destinations on the beautiful Amalfi Coast." Click here for the post: Positano

A Dangerously Simple Summer Cocktail
"Sunday evenings = cocktail time.  We've done a long, hard bike ride at the end of a busy week, and a nice refreshing beverage is the perfect recovery tonic!  We love citrus based cocktails and this one with fresh lemon juice, ginger and agave nectar added to some Square One Organic Basil Vodka is the BOMB!"  
Olio, Limoni e Ospitalità del Sud (Olive Oil, Lemons and Southern Hospitality)
"...took a drive down the coast to visit a frantoio, an olive mill owned by friends of Vincenzo, perched atop the high cliffs of the Sorrentine Peninsula. Stomachs rumbling from the swervy coastal switchbacks and the small breakfast consumed hours ago, we were anxious for our lunch on the "dal patriarca", the local term for a coastal garden by the olive mill where they entertain guests lucky enough to know about this place..."  Click here for the post and a recipe Olio, Limoni

True Italian Lasagna
"The first time I had this amazing dish was in Tuscany last year on our wine and food tour.  Antonio's sister knows an Italian nonna who is in her 80's and makes the best lasagna you've ever eaten.  She made us two big pans that arrived at our villa still warm from the oven, and we served outside in the garden with some delicious Cortona red wines.  It takes her 2 days to make it, and now having done it myself, I know why."

I've been doing a series of posts on the recipes for the soffritto, the ragu, the pasta and the besciamella; now it's time to put it all together!  It's best to make this over a two day period....the links to the recipes are highlighted below.
Humble Beginnings, Italian Soffritto
Next Step, Tuscan Ragu
Time to Make the Pasta
Almost there, the Besciamella
True Italian Lasagna


Hope to See You Soon!
Beth, Kerry, Matt, Mike, Kimi and Sangi

Swirl Wine Bar & Market
3143 Ponce de Leon Street
New Orleans, LA 70119
504.304.0635

2008 Dominio IV The Black and The Red; Falling in Love with Oregon, One Pinot at a Time...

This weekend's treat!

We spent a few hours tasting and talking with the passionate, dynamic winemaker/proprietor of Dominio IV wines Patrick Reuter on our recent trip to Oregon.  His tiny production wines are represented by James Moises in New Orleans and we've been big fans for awhile. His winery and tasting room are located in an old granary in McMinnville and will definitely be a stop on our Oregon Wine Tour 2013.

Tasting some new wines with Patrick at the Dominio IV tasting room.

Patrick and his wife Leigh Bartholomew, who has also been the vineyard manager at Archery Summit for the last 12 years, bought land in Mosier Oregon with Leigh's parents in 2002. Their Three Sleeps Vineyard is certified Biodynamic and here they produce Viognier, Syrah and Tempranillo.  But knowing all of the Oregon wine jobs were in the Willamette Valley, they've based their operations in McMinnville where they source biodynamic and organic fruit from Moe and Flora Momtazi in McMinnville, the Stermer Vineyards, owned by the Lemelson family in Dundee and Bella Vida in Dundee.

3 Sleeps Vineyard

 The name of their wines, like viticulture, the word Dominio comes from deep in the past. The Spanish use the word to mean land or territory or dominion, where as the Romans have a secondary meaning of a feast or banquet, thus a feast from the land. Dom is also of the sun as in Domingo (Sunday). The number four represents four people, four seasons, four varieties of the grape and four quadrants of our symbol the labyrinth. Four is also the number of the earth. (from Dominio's website)

We featured Patrick's Dominio Pinot Noir Poetry and Roses in our 2008 Oregon Pinot Show but this is the first time we've tasted The Black and and the Red (where black midnight meets deep red cherry...) and it is a show stopper.  While it could still use a little bottle age, it opened up beautifully after decanting.

The Momtazi Vineyard in McMinville

 He sources 50% of the fruit from each Momtazi and Bella Vida vineyards.  The Bella Vida vineyards feature Willamette Valley's flagship dirt Jory, the basalt-based volcanic soil found in most vineyard sites in the Dundee Hills.  High in clay content and iron, Jory is reddish in color and nutrient-rich. The Momtazi vineyards are grown on the shallower volcanic basalt soils of the Nekkia series seen throughout Eola Hills and McMinnville.

This is a powerful pinot, dark black cherry fruit and plums with cinnamon and baking spices, it still has a bit of tannic edge to it buts opens up with decanting to a plush mouth feel with layers of complex fruit.  Very balanced, tons of aging potential!  And at $35.50, it is a steal! 175 cases produced.

Robert Parker's Wine Advocate, 92 Points
The 2008 Pinot Noir The Black and the Red sports a captivating nose of sandalwood, exotic spices, violets, black cherry, and blueberry. This is followed by a dense, ripe, loaded, suave offering with layered fruit, exceptional concentration for the vintage and 2-3 years of aging potential. This superb Pinot has a drinking window extending from 2013 to 2021.  

Cheers!

Falling in Love with Oregon, One Pinot at a Time...

Picking grapes at the Wahle Family Vineyard in Yamhill

Oregon Pinot Noir has been slowly, subtly, seeping its way into my wine consciousness since I met James Moises in the summer of 2009.  Wrongfully lumping it into my not so favorite category of new world wines, it has always been lurking just a bit under the radar for me.  And even though our wine reps have been bringing me Oregon Pinots for years, it was my personal relationship with James that made me want to learn more about this place that was drawing him away from his lifelong medial career and home town of New Orleans to make wine.  Well I got all of my questions answered on our trip last month with him to the Willamette Valley.

The Holmes Hill Vineyard, a 310 acre site in the Eola Hills

Oregon is a special place, and while there are a handful of big money, fancy wineries in the area, the majority of the producers are small and passionately making artisan wine from tiny, individual plots of land that they are farming themselves or from carefully selected purchased fruit.  Take Mark Wahle, James' business partner, as an example.  His family planted the earliest commercial vines in 1974 on a hundred acre plot in Yamhill.  He and his mother Betty Wahle manage the vineyard from the tending of the vines, picking of the grapes, and maintaining long term contracts to sell fruit to other wineries, as well as using it for their own wines.  One foggy, rainy morning we assisted in the picking of 3 tons of grapes with Mark, Betty, James and one worker, that were being sold to Ponzi. They are the real deal; farmers and stewards of the land who put their heart and soul into those vines and it is hard work!

The Carlton Winemakers Studio

Mark and James both currently make their wine in an eco-friendly, recycled-material-using, cooperative winemaking facility where a bunch of top-notch Oregon winemakers all share equipment and resources.  The Carlton Winemakers Studio became a leader in "green" winemaking when they came LEED Certified,  Leadership in Energy & Environmental Design, an internationally recognized green building certification system. There is a wonderful environmental awareness pulsing through Oregon wineries and an amazingly collaborative, friendly wine community.  Winemakers and owners talked freely about what wines they made and how they made them.

Biodynamic winemaker Patrick Reuter of Dominio IV

And then there are the wines themselves.  I have to admit, I thought I would get bored with drinking Pinot for 5 days straight, but I didn't, not in the least.  The wines are the the perfect blending of the old and new world; subtle, elegant, higher acidity levels but still with beautiful, intoxicating fruit.  The different vineyard sites and vintages offered such unique expressions of the grape that I just couldn't, and still can't, get enough.  And what a treat to be spending time with Mark and James who know all of the winemakers and vintages and selected the most beautiful examples of what Oregon produces for our drinking pleasure!

One of our favorites from the trip.

And most importantly, Oregon is a pretty fabulous place that makes fantastic wines without any pretense.  It's a place where quality over quantity is the rule, sustainability is a lifestyle and where visitors always feel welcome and the winemaker is never far away…

James pouring a taste of the 2012 Yamhill from the tank.

So I'm on a bit of an educational quest right now in terms of Oregon wines.  And part of that quest is involving the drinking of at least one 2008 Pinot per week until the 2008's are gone from the city.  Not that 2008 is the end all be all vintage, but I had to start somewhere!  Each week I'll be writing about the wine that I've chosen, sometimes they will be available for retail, but sometimes not like the Willakenzie I had the last bottle of last week...and yes the educational research is also for an upcoming customer trip that I am putting together for next year's harvest, but more on that later!

Last week we popped the 2008 Willakenzie Estate Pinot Noir Aliette and this week's victim was the 2008 Dominio IV The Black and the Red. Look for my posts on my 2008 Pinot Quests weekly on swirlandsavor.
Cheers!

Italian Style Grilled Pork Loin

Last night we invited over our group of friends that will traveling with us to Positano next year.  It was a really fun evening of Italian wine and food and great company, all excited about our trip to one of my favorite places in the world!  Yes, I know the trip is 8 months away, but if you want to stay in the best place, Villa Le Sirene, and hire the best driver, Vincenzo Fusco, you have to plan ahead!

Everyone in the group loves to cook so each brought a dish with Kerry and I providing some appetizers and the meat course.  I decided on grilled pork loin, and a recipe that was fairly easy yet really flavorful, featuring my two favorite herbs for Italian cooking. Thanks to Kerry, sage and rosemary are in abundant supply in our garden!

The key to this dish is the brining and proper grilling. Brining improves the flavor, texture, and moisture content of lean cuts of meat by soaking the meat in a moderately salty solution for a few hours to a few days. Flavor brining also provides a temperature cushion during cooking, so if you happen to overcook the meat a little, it will still be moist.

At a minimum, a flavor brine consists of water and salt. Other ingredients may include sugar, brown sugar, honey, molasses, maple syrup, fruit juices, beer, liquor, bay leaves, pickling spices, cloves, garlic, onion, chilies, citrus fruits, peppercorns, and other herbs and spices. This one adds my two favorite herbs to the mix with garlic, salt and sugar.  I have to admit it was pretty delicious and was a perfect pairing with the newly arrived 2011 Terre Nere Etna Rosso!

For the brined pork

    3  ounces kosher salt (3/4 cup if using Diamond Crystal; 6 tablespoons if using Morton)
    1/4  cup packed light brown sugar
    3  medium cloves garlic, smashed and peeled
    3  large sprigs fresh rosemary
    3  large sprigs fresh sage
    3-pounds all-natural boneless pork loin, trimmed of excess fat

For the herb paste

    6  medium cloves garlic, peeled
    1/3  cup fresh rosemary leaves
    1/3  cup fresh sage leaves
    Kosher salt and freshly ground black pepper
    1/3 cup extra-virgin olive oil

Directions
1. For the Brine:  In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 6 to 12 hours.

2. Put the garlic, rosemary, sage, 1 tablespoon salt, and 1 teaspoon pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don't have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.

3.Remove the pork from the brine and pat it dry (discard the brine). Spread the herb paste liberally over the entire outer surface of the pork.

4. Heat the grill to 350 degrees F. Put the roast in the cool zone on the grill, turning the roast about every 10 minutes, until an instant-read thermometer inserted near the center of the roast registers 145 degrees F, 35 to 45 minutes.

5. Remove the roast from the grill and transfer it to a cutting board. Let stand for 5 minutes and slice thinly. Serve hot, warm, or at room temperature. If you want, finish it off with a little sage fried crispy in olive oil!