Grilled Salmon Paired with Moises Wahle Vineyards Yamhill Carlton Pinot Noir

I went for a classic pairing here for the Moises Pinot Noir (yes, red wines can pair with fish!) and kept the marinade as something that would compliment the wine and let it really shine. Pinot Noir is a versatile wine that works well with a variety of foods . Its acidity helps balance the rich, fatty nature of salmon, making it a great choice. The thyme in this dish really helps bring out the herbal notes of the wine and the lushness of it is great with the melt-in-your-mouth fatty salmon. And please don't waste the beautiful Moises wine by putting it in the marinade! The rule of thumb in using wine for cooking is that it needs to be something you don't mind drinking while you cook, but don't use anything expensive!


Grilled Salmon with Pinot Noir Marinade
Serves 2

2 salmon fillets, rinsed and patted dry
1 cup pinot noir
2 shallots, peeled and sliced
2 springs fresh thyme, chopped
1 tablespoon sugar
1 teaspoon whole peppercorns
salt to taste

Combine marinade ingredients in a large zip-lock bag or non-reactive covered dish. Add salmon and turn to coat. Refrigerate, turning several more times, at least 30 minutes but not more than an hour. Place salmon in hinged grill basket. Grill for approximately 5 to 7 minutes per side or until fish flakes.

For more info on the wine go to Wine of the Moment, 2006 Moises Wahle Vineyards Yamhill Carlton Pinot Noir.

Moises Wines; Driven by Passion, Heart and Healing

Born and raised in New Orleans, Jesuit and LSU graduate, ER doctor and professor, Dr. James Moises is a busy man. Somehow between working in the ERs of both Tulane and Baptist, and teaching, he is finding time to follow his other passion, making wine. And not just any wine, we’re talking very small production, serious Pinot Noir from Oregon’s Willamette Valley made with sustainable vineyard practices and minimalist intervention in winemaking. When asked about his leap into the world of wine, James credits his good friend and colleague Mark Wahle of Mark Wahle Vineyards. Residents together at LSU in the 90’s, Mark gained his wine knowledge through UC Davis where he completed his Viticulture & Enology studies in 1988, and his hands on experience in his family’s 100 acre hilltop vineyard site outside of Yamhill, Oregon. Traveling extensively with Mark through Europe, California and Oregon, James discovered his love of wine and decided he wanted to take the plunge into the challenging world of Oregon Pinot. In 2002 James bought 40 acres of land in the Eola Hills area of Oregon, where Mark was also planting vines. Named the 'Holmes Hill' vineyard (pictured left) after the original homesteader of the property, James and his closest friends and family including our friend and neighbor Bob McGuire, pounded the posts and planted the vines themselves. Controlling the process from start to finish, both he and Mark use a very hands-on approach to both the viticultural and winemaking practices. Incorporating sustainable vineyard practices is a priority. From using dry farming techniques (no irrigation), no herbicides, hand harvesting and sorting to the production of the wine in the Carlton Winemaker’s Studio, the first winery to be registered with the U.S. Green Building Council, these guys are serious about what they do and how they do it. Already planning expansion, they are currently building their new winemaking facilities in the Holmes Hill area (pictured right) and would like to expand to 150 planted acres in the next 2-3 years which would put them in the top five in terms of largest vineyard land holdings in Oregon. James’ first vintage release was in 2006, producing an old vine Pinot with fruit from Mark’s original family plot that was planted in 1974, and a Holmes Hill Pinot from the recently planted 40 acre site. Total production was only 150 cases in 2006 and in 2007. With the release of the Vieux Carre, a blend of the old vine Yamhill Carlton and the Holmes Hill fruit, production will increase to 300 cases. The health benefits of red wine fit in with James’ other passion in life, practicing medicine. His affinity for Pinot Noir is supported with the related medical research, as James says “Studies have shown the Pinot Noir grape contains the highest levels of the super antioxidant resveratrol”. In fact, Cornell researcher Leroy Creasy found the highest resveratrol levels in pinot noir grapes that are grown in cooler, rainy places like the Finger Lakes region of upstate New York and Oregon's Willamette Valley. Long sown in France's cool Burgundy region, pinot noir is considered a finicky grape to grow, in part because it is susceptible to rot which may be the reason it produces more resveratrol than other grapes--up to 40 times as much resveratrol as grapes such as merlot and cabernet sauvignon.
While Mark is the winemaker, James is there every step of the way, involved from planting to bottling and he wouldn’t have it any other way. He loves the creative process involved in “taking this cluster of fruit and producing something really special that will bring enjoyment to others.” And he’d like you to experience that enjoyment first hand by attending his release party on August 15! “I’m really excited about this launch as everyone who has listened to me talk about this project for the last 6-7 years will finally get to taste my wines!” So please join us on Saturday, August 15 from 6 to 9pm as Dr. James Moises will be popping corks on his amazing 2006 and 2007 Yamhill Carlton Old Vine, 2006 and 2007 Holmes Hill and the 2007 Vieux Carre, as we celebrate his début as a serious player in the world of Oregon Pinots!

Wine of the Moment: Finca Goulart Reserve Malbec Cabernet

The story goes like this...In 1915, Brazilian born Marshall Goulart was living in Argentina and bought two separate 15 hectare vineyard parcels in the Lujan de Cuyo region of Mendoza and planted them with cabernet and malbec. He was a little preoccupied with the political situation of his homeland and in 1932 he became a leader of Brazil’s Constitutional Revolution. Somewhere during this time the records and titles to the land were lost and not rediscovered until 1988 when his granddaughter Erika found them among some of her grandfathers papers. She traveled to Argentina to reclaim the property and decided she wanted to move there and work the land. She named the winery Finca Goulart in honor of her grandfather and has been making wine there ever since.

I ran across information on the Finca Goulart wines a few months ago and asked to taste them, but they jumped distributors and I didn't know where they had landed. Until last week that is when Linda Smith from Republic walked into the shop with "2 awesome Argentine wines that I think you will like!" And there they were, the Goulart Reserve wines, a malbec and a malbec cab blend. Upon tasting I instantly ordered both, but it was the blend that really stood out and ended up being the less expensive of the two.

Its a 60/40 blend of malbec and cab with the fruit coming from the original vineyards that Marshall purchased in 1915. The nose had beautiful black fruit balanced out by aromas of cocoa and coffee. Very elegant and smooth on the palate with lush blackberries, spice, anise and again a nice coffeed richness, this was QUITE impressive!! Even Kerry, who is not a malbec fan, was won over by this wine.

If you love Argentine wines you need to check this out. Its quality is amazing for the price of $17.50! Check out Tanzer's review:

2007 Goulart Malbec/Cabernet Sauvignon Reserva Mendoza
Deep medium ruby. Aromas of blackberry, licorice, violet pastille and espresso. Sweet, spicy and intensely flavored, with a creamy quality to the fruit but also excellent energy. Finishes with broad, serious tannins and excellent length. This offers terrific value.

LIOCO, Exciting "Wines of Origin"

While a self proclaimed old world wine girl (yes, even at middle age I still think of my self as a girl...) there are times when an new world wine or two can turn my head. And while many a wine maker states they are producing wines in the old world style, expressing the place in which it is grown in a pure unadulterated style, void of over manipulation and use of harmful chemicals, I find it is rarely the case. For me, finding wines with soul that truly express the typicity of the varietal in the new world can be a difficult task. But when it does happen, it's a wonderful thing, which is why I'm so excited about the LIOCO wines from California.

LIOCO is a labor of love between Matt Licklider, a seasoned wine import specialist, and Kevin O'Connor, wine director at the esteemed Spago-Beverly Hills. The project began in 1995 as a test between the two to see if California was capable of producing "wines of origin", wines that truly represent where they came from. They do not own vineyards or a winery, but purchase fruit from trusted growers and produce them in a state-of-the-art cooperative in Santa Rosa, allowing them to direct all of their resources toward the sourcing of the best grapes from the state's premier vineyards.

Their quest is to build wines from the ground up using an old world approach. They accomplish this in a number of ways including using older vines, matching clones with the right mesoclimate, hand harvesting, low yields, using natural viticultural techniques, native yeasts, low or no wood contact, no fining or filtration and just over all non interventionalist winemaking.

I was introduced to these wines by our friend Matt Lirette of Lirette Selections. He brought them into the market when he began his new distributorship last year and had the full line up at his portfolio tasting. We picked up the Sonoma Coast Chardonnay and Carneros Pinot immediately and later added the Rose of Pinot Noir and this week the Indica, all of which over deliver for the price, another statement I don't usually make about California wine....

Matt will be in the house on Friday, August 7 pouring these 4 amazing wines so come and see what all of the fuss is about and in the meantime, check out what Tanzer has to say about the LIOCO wines:

2007 LIOCO Chardonnay Sonoma County
Pale gold. Vibrant, pure aromas of citrus fruit, flowers and herbs. Juicy lime and lemongrass flavors are complemented by notes of anise and honeysuckle. Gains power on the finish, which strongly repeats the anise note and offers good mineral cut. This is an outstanding value. $21, 90pts.

2007 LIOCO Pinot Noir Carneros
Vivid red. Smoky red berry and cherry aromas are complicated by pungent herbal and floral notes. Mineral-driven red fruit flavors are refreshingly tangy, with a bite of cherry skin adding grip. Becomes deeper and chewier with air and finishes with excellent clarity and sweet persistence. Give this some decanter time. $37, 90pts.

2007 LIOCO Red Wine Indica Mendocino County
A blend of carignane, petit sirah, grenache and mourvedre) Bright red. Flamboyant aromas of raspberry, cherry preserves and incense. Lively but supple red berry flavors are given depth by anise and cherry pit qualities. Reminds me of an open-knit 2007 southern Rhone wine, with excellent finishing clarity and persistent sweetness. $21, 90pts

Seared Scallops in Pernod Cream Sauce

Our DC10 challenge this week had a "white on white" theme where each couple had to prepare a dish using only white ingredients. Our assignment was the entree and the first thing that came to mind for me was using scallops, something we rarely cook or eat, making it a bit more interesting for us.

Although Pernod is not usually something I cook with, I found a lot of information on line about how well it goes with seafood. So the challenge took us out of our comfort zone in more ways than one, but the dish was a success, receiving high marks from the very finicky group of foodies.

Expensive, of course, Whole Food sells beautiful large sea scallops that were absolutely delicious. And sorry, the picture is not my best, my photographic skills begin to decline after a cocktail and a few glasses of wine...

Serves 8

2 lbs Large Sea Scallops
3 Tbs butter
3 Tbs olive oil
1 large shallot chopped small
3/4 C white wine
1/2 lemon, juiced
3/4 C heavy cream
1 Tbs Pernod (or other anise flavoured liqueur)
2 Tbs fresh tarragon, chopped
salt and pepper to taste
1-1/2lbs pasta (I used homemade ribbons)

The trick with this recipe is to make the sauce ahead, then time the pasta and scallops so they are done at the same time. Depending on the type of pasta you’re using it will take different amounts of time, so I’ll leave it to your discretion as to when to start the pasta.

For the sauce, heat the olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to caramelize. Add the wine and lemon juice and reduce until thick and reduced. Add the cream and Pernod and turn down the heat to keep it warm, but don't let it bubble.

Clean and dry the scallops. Heat pan over high heat until hot. Lightly salt and pepper the scallops. Add the butter to the pan and swirl to melt. When the bubbling subsides add the scallops in a single layer without overcrowding the pan. Sear undisturbed until brown then flip with tongs. Cook until the top 1/3 and bottom 1/3 of the scallop is opaque and the middle 1/3 is still translucent.

Transfer the scallops to a plate then add the cream sauce to the pan that the scallops came out of and deglaze. Put the drained pasta in the sauce and stir to coat.

Plate the pasta then top with the scallops and drizzle any remaining sauce on top.

We paired this with the 2007 Ceretto Blange which worked well but I think my second choice, the Bucci Verdicchio would have provided a little more body and acidity for the creamy sauce.

Book Signing with Poppy Tooker at Swirl!

Date: July 31
Where: Swirl Wines, 3143 Ponce de Leon Street
Time: 6 to 8pm
Cost: Free

Slow Food New Orleans Founder, published author, culinary activist and chef Poppy Tooker will be at Swirl Wines this evening for a book signing of The Crescent City Farmers Market Cookbook where she tells the story of the Crescent City Farmers Market through recipes, anecdotes, and profiles of key market vendors. Local culinary talent Chef Daniel Esses will join Poppy with tapas plates for sale created from the recipes in the book using ingredients from the Crescent City Farmers Market. And as is there is each and every Friday at Swirl, there will be free wine to taste and enjoy as Antonio Molesini, Italian Wine Specialist from Republic National, will be pouring 4 free wines from his native Italy.

Plus local artist Rudy Rowell will be hanging 10 new canvases for tonight,s event. And if you know his work, you know how quickly it sells, so stop by to see what Rudy's up to now!

For more information call Swirl Wines at 504.304.0635.

Wine of the Moment, J. Moreau & Fils Blanc

Everyone is on the hunt for summer quaffing wines so we keep our Cheap & Tasty section stocked with the best values under $10 that we can find. The inventory rotates constantly as some new wine catches my eye that I think is an exceptional value, finding a slot on the shelf until its popularity runs out! Last week it was a little French white, the J. Moreau & Fils Blanc that piqued my interest and its $8.99 price tag makes it a steal of a deal for an easy summer white!

J. Moreau & Fils have a 200 year history of winemaking in Chablis, but this uncomplicated little white table wine is made with grapes from the Loire Valley and southern France. A blend of Chardonnay, Chenin Blanc, Folle Blanche, Ugni Blanc & Colombard, it's a refreshing, palate pleasing white that you should buy by the case to get you through the rest of the summer!

With all stainless fermentation, it’s clean yet fat with Golden Delicious Apples on the palate and some nice minerality on the finish. The perfect aperitif, great with cheeses and light fish or chicken dishes or just sitting out by the pool!

Retail Price: $8.99
Case Price: $8.09/bottle
Club Swirl Case Price: $7.64/bottle

Tender & Delicous Sauteed Kale

Lately I have really been craving my green leafy veggies and kale has been at the top of my list! Kale can be hard to get right but I've found that blanching first takes the bitterness out, makes the tough greens super tender, and somehow locks in a beautiful, deep green color that’s better than what you started with! It is chock full of vitamin A, and has respectable amounts of calcium, iron, protein, potassium, and vitamin C, not to mention all the phyto-nutrients in that dark green pigment! Try this, I've even had two teenagers tell me they never knew kale could taste so good!

Ingredients
1 bunch of kale
3 gloves of garlic chopped
olive oil
salt and pepper

Directions
*Bring a very large pot of salted water to a boil. While you are waiting for the water, rinse the kale and cut an inch or two of the tough stems off of the bottom.

*Add the greens to the boiling water. Put the lid back on. Bring it back to a boil as fast as you can, and watch the greens intently. They probably only need about 3-4 minutes. When they’re almost tender enough to eat, strain them into a colander and run cold tap water over them to stop the cooking.

*Take out the greens and cut roughly into strips lengthwise about 1" wide. Put back into the colander to finish draining while you prepare the pan.

*Take a large saute pan and add enough olive oil to really coat the bottom of the pan. Heat over a medium flame, add garlic and cook until soft, watching that it does not burn. Add the greens and saute in the oil for a few minutes under tender. Add salt and pepper to taste and serve!

July's Club Swirl Selections

Part wine club, part discount program, "club swirl" offers a great way to try new and exciting wines from around the world. Benefits include our 2 wines of the month, discounts on all wine purchases and tastings, invitations to special members only tastings, advance email notices on special wines brought into the store and more for only $39.99/month! Memberships applications are available, call 504.304.0635 for more details.

July's Selections:
2008 Craggy Range Sauvignon Blanc Te Muna Road Vineyard

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

New Zealand's reputation for benchmark Sauvignon Blanc is a direct result of its predominantly cool, dry, sunny climate. Abundant illumination, low rainfall and the infertile, low-vigor, geologically young stone soils, create an ideal environment for this variety. Martinborough, at the North Island's south end, and Marlborough, at South Island's north end, are very similar, but the small differences are critical.

While Martinborough's average 1,109 degree days are close to the 1,140 average in Marlborough, its spring is cooler and its autumn warmer, resulting in a harvest roughly ten days later than Marlborough. Rainfall is nearly identical, but distribution different: Martinborough is wetter in spring and drier in fall than Marlborough, removing the risk of rain with a late harvest. As a result, the wines are more extracted, complex and structured, with more subtle aromatics and greater elegance.

Craggy Range's Te Muna Road vineyard, in the Martinborough district at the south end of the North Island, is an exceptional estate unique in New Zealand. The property is divided into two terraces: an upper terrace lying entirely on the old, stony, decomposing Martinborough soils well suited to Pinot Noir; and a geologically distinct lower terrace dominated by classic New Zealand greywacke stones, a superb terrior for Sauvignon Blanc. This sheltered lower terrace, along the Huangarua River, is the former bed of this river and its deep, stony soils are interspersed with layers of sand, silt and clay. There are also significant deposits of limestone pebbles that have eroded from the adjacent hills over time. The majority of the vineyard's fourteen Sauvignon Blanc parcels, totaling 130 acres, are situated on the lower terrace.

Winemaker's Notes: Pale straw with green hints. The aromas are of white peach, citrus and delicate tropical fruits. The mouth filling palate is awash with flavors of fresh apple, nectarine, lime and tropical notes. The flavors are underlined by fine supporting acidity and a chalky texture that leads into a very long, rich and clean lime and passionfruit finish.

Retail Price: $17.99
Club Swirl Price: $17.09/bottle, $15.29 with club swirl case discount

2005 Craggy Range Te Kahu Gimblett Gravels Vineyard

Hawkes Bay is found on the east coast of New Zealand's North Island. It is the second largest wine region in New Zealand, and one of the most respected. The region has produced wine for around 100 years, far longer than most of the other areas in the country.

Hawkes Bay enjoys high summer temperatures, low rainfall, low relative humidity and high permeability of soils - all of which contribute to creating an ideal environment for the production of concentrated grapes.

Within Hawkes Bay grapes are produced in coastal areas such as Te Awanga and Esk Valley, inland areas such as Puketapu and Matapiro , and gravelly areas such as the acclaimed Gimblett Road which has been building a reputation for producing high quality red wines from 'Bordeaux' red varieties and Syrah.

The Gimblett Gravels appellation, covering 800ha, is strictly determined by the gravely soils laid down by the old Ngaruroro River, which were exposed after a huge flood in the 1860's.

The Gimblett Gravels district is warmer during the day in summer and autumn, compared with most other areas in Hawkes Bay. The evenings are also warmer because of thermal conductivity in the stony soils.

The Craggy Range Te Kahu is a single vineyard offering from the acclaimed Gimblett Gravels area. It is 80% Merlot, 20% Cabernet Sauvignon and is aged 19 months in 55% new French oak. Dense garnet color with vivid purple hues. Dark plum and cassis fruits dominate the nose, supported by cedar, thyme and vanilla characters. Deep weighty fruit on the palate is supported by layers of ripe tannin, soft natural acids and a rich long finish. The structure is harmonious and long, the wine is complete; fragrant, ripe yet finely balanced.

Retail Price: $23.99
Club Swirl Price: $22.80/bottle, $20.39 with club swirl case discount

Or if you are receiving 2 red wines:
2007 Plantagenet Omrah Pinot Noir

The Great Southern Region is a large region running along the south coast of Western Australia. Lake Muir marks its western boundary and the Pallanup River marks the east. There are two other rivers the Frankland to the west and the Kalgan which enters the ocean near Albany.

The region has five sub-regions, Albany, Denmark, Frankland River, Mount Barker and Porongurup. The main town is Albany, followed by Denmark, Porongurup, Mount Barker and Rocky Gully.

The region's viticultural history is entirely recent. John Gladstones and Harold Olmo gave the green light for development in the late 50's early 60's. WA's Department of Agriculture under Bill Jamison established trial plantings at Forest Hill in 1965. Further trials ensued and by 1972 the first harvest was sent to Houghtons and Sandalford for winemaking by Jack Mann and his son Dorham. What transpired was development that gained momentum in the 70's and accelerated in the 80's.

The climate is maritime influenced Mediterranean, with significant differences reflected between the sub-regions.

Plantagenet Wines was the first winery in the Great Southern wine growing region of Western Australia. From small beginnings Plantagenet Wines is now one of the most well respected Western Australian wineries consistently producing quality wines for nearly 40 years. Fruit for many of the wines is sourced from the oldest vineyards in the region.

The fruit for their pinot comes from the Rocky Horror and Bouvary vineyards with a dash from the Hayview vineyard, all from around Mount Barker and the Dunhelm vineyard in Denmark. All vineyards are in the Great Southern area of Western Australia.

Winemaker's Notes: Deep, vibrant crimson hues. Cherry and raspberry with distinct spice and subtle undertones of oak derived vanilla. Supple and smooth on the palate with lashings of sweet fruit, finely polished tannins and balanced acidity that provide a finely poised backbone for the vibrant fruit flavors and varietal spice notes.

Retail Price: $18.99
Club Swirl Price: $18.04/bottle, $16.14 with club swirl case discount
$18.05

Pinots Rule!

I had the pleasure last week of tasting 3 really delicious Oregon Pinots with the owner of Moises Wines, Dr. James Moises. Although James is better know as a ER doctor and professor in New Orleans, in his "spare" time we works in the Willamette Valley making wine to keep himself sane. The wines were beautiful, and as James quotes, "...are a reflection of my celebrated Lebanese heritage. Known as one of the oldest wine producing regions in the world, the ancient Phoenicians of Lebanon were influential for setting the standards with viticultural and enology traditions. We continue to have a strong philosophy with the same ideology here in the Willamette Valley – practicing sustainable farming in the vineyard and minimal handling in the cellar – producing wines of depth, grace and character."

Through the assistance of our mutual friend Bob McGuire, James and I made an instant connection knowing we needed to launch these wines in New Orleans and Swirl was the place to do it!! So mark your calendars for Saturday August 15th and the Launch Party for Moises Wines. Dr. James Moises will be popping corks on 4 of his amazing Pinots, as we celebrate his debute as a serious player in the world of Oregon Pinots! I'll be writing more about James, his wines and the event in upcoming emails, so stay tuned for more information!

Speaking of Pinot...
Our Tuesday tasting this week will take a look at our favorite "Pinots" from around the world including Pinot Grigio/Gris and Pinot Noir. This will be a great opportunity to taste the stylistic differences as well as the influence of "place" on the same grape varietals. We'll also be tasting my new favorite Pinot Noir rosé made by the exciting team at Lioco. Great summertime wines, these 6 Pinots of either color deliver a refreshing lightness perfect for this time of year.

Wine of the Moment: Alta Vista Premium Malbec

Argentina's Luján de Cuyo is a part of the Mendoza River high region (along with Maipú). The majority of the vineyards in Luján de Cuyo are planted with red varietals with Malbec making up the majority of the plantings . Considered by many winemakers as a viticultural 'promised land,' Luján de Cuyo was the first region to institute the DOC (Denominacion de Origin Controlada) for Argentine Malbec. Approximately 40 minutes southwest of the city of Mendoza, many Argentine wine experts regard Luján de Cuyo as the birthplace of the movement that put Argentina on the map as a serious player on the international stage.

Located in a region known as the Northern Oasis, an odd name considering the region is technically a desert, this appellation sits in the foothills of the Andes where it receives very little rainfall and extremely large differences between day and night temperatures, two key characteristics that make for excellent growing conditions. Most vineyards lie in a relatively wide band between 1500 and 4000 feet in altitude.

The d'Aulan family oversees the Alta Vista winery, one of Argentina's largest independently owned wine producers. They pride themselves on being "Terroir Oriented Winemakers" and have invested considerable time and finances in researching and understanding their homeland. Extensive study was put into the area immediately surrounding Mendoza City, as well as that of Salta, a region in the north that lies in the Andes foothills. Their efforts in Mendoza led to the first comparative study of single vineyard Malbec wines from that region, which then led to the development of their flagship ALTO red wines. Robert Parker has named Alta Vista as one of the top 5 wineries in Argentina.

Alta Vista’s Premium line is made from a careful selection of their old vines mainly from the Serenade Vineyard, in the Lujan de Cuyo region. Their Premium Malbec is quite elegant, the bouquet is concentrated and dense, filled with black raspberry, licorice and spice. The fruit is powerful yet smooth on the palate and it keeps unfolding for ages revealing layers of savory black berries and cocoa touched by a note of earthy minerality.

$20.99/bottle
$18.89/bottle with case discount
$17.75/bottle with club swirl case discount

Slow Cooked Pork Ribs with Spicy Barbecue Sauce

Every Sunday our group of friends holds a potluck dinner to bring us all together for a meal and a few bottles of wine, ending the week on a positive note. This week our offering was a big crock pot full of slow cooked pork ribs with a homemade barbecue sauce. I used a some smoked salt I bought at Whole Foods to give the ribs a little extra pop.

Great food, fun and lots of laughter, shared with people you love, a wonderful way to end the week!

Ingredients
-6lbs. country pork ribs
-smoked salt (optional)
-salt
-pepper

BBQ Sauce Ingredients:

* 1 8-ounce can tomato sauce
* 1 6-ounce can tomato paste
* 2 tablespoons brown sugar
* 2 tablespoons vinegar
* 3 tablespoons olive oil
* 3 cloves garlic minced
* 1 green pepper minced onion
* 1 onion minced
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dry mustard
* 1/2 teaspoon chili powder
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* salt and pepper to taste
* smoked salt (optional)

Preparation:
-Rub ribs with smoked salt, salt and pepper and put in the crock pot on high for 4 hours or low for 8 hours.
-Cook minced onion, green pepper and garlic in olive oil until onions turns opaque. Add remaining ingredients, except smoked salt, mix thoroughly and allow to simmer for about 40 minutes.
-After ribs have cooked for 2 hours (if on high or 4 hours if on low), add BBQ sauce and finish cooking.
-Put ribs on a platter, spooning sauce over them, and finish with a sprinkling of the smoked salt.

Trust This Tip!

Looking for the best coffee in NYC, the freshest fish in New Orleans, a great little hotel in Paris or simply a romantic spot to watch the sunset in Florence? A new edition to swirl and savor, T3 offers a weekly travel, food or wine related tip that you need to know about! These are not paid endorsements but simply tried and true tips for inquisitive minds.

This Weeks Tip!
Did you know that sprouts are considered super foods? Not only are they packed with vitamins and anti-oxidants, they contain enzymes that are released from a seed as it germinates and sprouts. These enzymes are beneficial to digestion and to cell regeneration. Why grow your own? Economic savings, freshness, quality, ease of digestion, oxygen, enzymes, vitamins, minerals, no pesticides or chemicals and they taste great! Kerry got in to sprouting last year and they are now a daily part of our diet. She bought the Easy Sprouters and seeds at sproutpeople.com and has been using them ever since. It takes only a few days and very little work to have fresh sprouts as a part of your diet. Check out the photo below of Kerry's latest mix:

sproutpeople.com

Gattinara, Budget Conscious Nebbiolo

While Piemonte (Piedmont) is most know for the distinguished reds of Barolo and Barbaresco, if you travel northward to Gattinara you may be able to squeeze a little more value out of the Nebbiolo grape. One of a string of villages in northeastern Piemonte, Gattinara is the anchor of “Northern Nebbiolo” territory, which extends roughly from Torino to Lago Maggiore. As is its southern cousins, Gattinara wines are based on Nebbiolo but incorporate other wacky northern Piemonte varieties such as Uva Rara, Vespolina, and Bonarda.

The aging requirements of Gattinara are similar to that of Barolo; it is aged a minimum of three years before release, with a minimum of one of those years in wood (Barolo spends two of its minimum three years in wood). And, like Barolo, a good Gattinara is all about the heady, violet tobacco scented perfume of Nebbiolo. Generally speaking, Gattinara wines are a little higher in acid and a little leaner than their southeastern cousins due to their more northern location, but many a Gattinara can rival Barolo in depth and complexity.

The Travaglini Gattinara is very recognizable for its cool, odd shaped bottle. A special design released to celebrate the excellent 1952 vintage, the curve of the bottle is meant to fit naturally in your hand and catch sediment as the wine is poured. The shape was a hit, enough so that they've kept it for the past 57 years! But, what's in the bottle is great as well, with the entry level DOCG Gattinara receiving 91 points and a top 100 rating from Wine Spectator for the 2003 vintage and the 2004 got a Due Bicchieri nod from Gambero Rosso with 90pts. from the Spectator.

The 2004 Travaglini Gattinara is 100% Nebbiolo and is aged for 12 months in French oak, a further 18 months in Slovenian oak, followed by 6 months of bottle aging. Elegant and expressive with the characteristic orangish tinge at the edge of the glass, you instantly know you are drinking Nebbiolo. Aromatics of violets, leather and tobacco with soft tannins and red berries mingle with an earthy minerality on your palate.

So if you want to experience top notch Nebbiolo without the hefty price tag, seek out a Gattinara. We'll be opening the 2004 Travaglini at our tasting on Tuesday 7/14 with Antonio Molesini.

Wine Spectator, 90pts
Delicate aromas of ripe plum, with hints of cedar and flowers. Medium- to full-bodied, with very refined tannins and a long, complex finish of strawberry and spices. Drink now through 2012. 16,000 cases made.

$33.99
$30.60/bottle/case
$28.99/bottle/case with club swirl membership

Gulf Coast Drum with Almond Butter Sauce

When thinking about food and wine pairing, the goal is for the subtle nuances of the wine to compliment the predominant flavors in the food. So as I was thinking about what to pair the with Michele Chiarlo Gavi, I went with one of the distinct characteristics of the wine, which is an almond undertone, and decided to go for a simple Gulf Coast Drum with Almond and Butter Sauce. The richness of the butter and almonds with the light, tangy lemon is the perfect pairing with the medium, sometimes almost oily texture of Gavi. Add some delicious Gulf Coast fish and you have a quick easy recipe that can be pulled together in about 15 minutes.

SERVES 6
The fish:

* 2 lbs of fresh Gulf Coast Drum
* milk
* 1/2 cup seasoned flour (1/2 t. mixed salt and pepper)
* olive oil

Dip fish fillets in milk, then in seasoned flour.

Pour olive oil in to a large skillet until you have about 1/4 inch of oil in the pan. Heat on a medium flame; add fillets.

Saute quickly on both sides until lightly browned; do not over cook. Place fish on a heated platter.

The Sauce:
Makes 3/4 cup
Ingredients

* 1/2 cup butter
* 2/3 cup (2 ounces) sliced almonds
* 2 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh parsley

Preparation

Melt butter in a large skillet over medium-high heat. Add almonds; sauté 2 to 4 minutes until golden brown. (Do not overcook or butter will burn.) Stir in lemon juice and parsley. Serve immediately.

Serve with a nicely chilled glass of Michele Chiarlo Gavi!

Wine of the Moment: Michele Chiarlo Gavi

The history of the white wine of the Cortese vine is as old as that of the town of Gavi where it was first produced over one thousand years ago. Believed to be native to the province of Alessandria, at the foot of the Appenine Mountains, the white wines of Gavi are mentioned in writings dated June, 972, when the vineyards surrounding the castle of Gavi belonged to the Bishop of Genova and were leased to local free peasants to grow white grapes. Over the centuries, the castle and its vineyards were passed from one royal family to another, and in 1411 fell to the French as the spoils of a war waged with the viscounts of Milan. Both Gavi and Genova remained in French hands until June of 1800.

Its steeply inclined upper slopes, extremely difficult to cultivate, are characterized by argilo-calcerous and volcanic soils with noticeable iron content, shot with veins of chalky limestone similar to that found in Champagne and Chablis. Situated a distance of 30 miles inland from the sea, the zone is warmed by Mediterranean breezes which temper cool mountain air, creating a perfect variation in temperature for the maturation of the fruit. The resulting wine is very dry and delicate.

Because the Cortese grape is so extremely fragile, Michele Chiarlo is particularly watchful to acquire fruit of the most perfect soundness possible, and of optimum maturity, from the most exceptional vineyard areas of Gavi. The grapes are pressed without crushing within ten minutes of their arrival at the winery, and the must is immediately refrigerated to 40 F to 45 F and allowed to settle for 12 to 15 hours. It is then racked into stainless steel tanks in which a low-temperature fermentation, at 60 F to 65 F, lasts from twenty to twenty-five days. The wine is left on its lees until ready to be bottled. The alcoholic fermentation is initiated only with natural yeasts, and no malolactic is carried out.

Michele Chiarlo Gavi is an extremely elegant wine, pale gold with hints of green, and delicately scented in bouquet. It is a classic expression of the Cortese grape; delicate and refined, with lean, subtle pear and white fruit flavors and a fragrance of acacia blossoms offset by notes of almonds.

Want to try it before you buy it? This wine will be featured in our upcoming tasting on July14th with Antonio Molesini. We'll be tasting 6 wines from the Piemonte region including Gavi, Arneis, Dolcetto, Barbera, Moscato and more. But space is limited so please call to reserve a spot, 504.304.0635

Slovenian Beef Noodle Soup

One of the things I get most excited about when I come home is my mother’s homemade beef noodle soup, an old recipe handed down for generations in the Slovenian community she grew up in called Bon Air in Cambria County, Pa. My mother knows how much I love it, so there is always a huge pot waiting every time I come home. It is a simple beef and vegetable broth made with tomatoes, carrots, celery and onions and finished off with thin egg noodles. Comforting and delicious, I make it at home often using my grandmother's old soup pot, but somehow it never tastes as good as it does in my mother's kitchen.

Ingredients:
2 1/2lbs beef roast, either English cut or chuck roast
5 1/2 quarts of water
1-28oz. can whole tomatoes crushed by hand, and their juices
4 carrots cut in 1/4" slices
3 stalks of celery cut into 3" pieces
2 medium onions quartered
Thin egg noodles
Salt and pepper to taste

Put the beef in a large soup pot and add water. Bring to a boil, then add tomatoes, carrots, celery and onion. Again bring to a boil and then turn down to a simmer for 2 hours.

Remove the beef to a cutting board. The beef should be very tender at this point so you can pull apart bit size chunks and cut away any fatty areas. Strain the broth into another pot and add the meat back in to the second pot as well. Put on the stove at low heat and simmer.

Take the strained vegetables and discard the celery and any overly large chunks of onion, carrot and tomatoes. Pour the rest of the vegetables back in the pot, add salt and pepper to taste and continue to simmer.

Cook your noodles as to the instructions on the package and strain. Keep the noodles separate from the soup until serving as they tend to soak up too much of the broth.

Ladle soup into bowls and add the desired amount of noodles and serve.

A Break From the Sweltering Heat

Greetings from the green hills of central Pennsylvania! I snuck out of town for a few days to visit family and have been enjoying 70 degree temperatures at a beautiful lake where my parents have a summer cottage. Internet connections are scarce, so this will be brief...

I flew into “Happy Valley” home of Penn State, JoePa and the Nittany Lions where I got my bachelor’s degree way too many years ago. It was great driving through the quaint town of State College, seeing some of my favorite old haunts and new businesses that have popped up in familiar spots. We lucky enough to catch a Farmer’s Market on one of the side streets so we pulled over to pick up some of the local flavors! State College is right near the heart of Amish country in central Pa, so most of the stalls featured Amish produce and goods. Incredible cucumbers, kale, carrots, raspberries, blue berries, homemade ice cream and dairy products, lots of fresh baked goods and more lined the sloping street.

My nieces Rika and Hannah were with us so of course we couldn’t pass up the Amish homemade ice cream stand. I opted for a freshly home brewed Kombucha tea while the rest of the family walked away with creamy vanilla cones from which I promptly took a bit from each one. We picked up lots of fresh greens and tomatoes and headed back to the car to finish the drive to Huntingdon.

One of the things I get most excited about when I come home is my mother’s homemade beef noodle soup, an old recipe handed down for generations in the Slovenian community she grew up in called Bon Air in Cambria County, Pa. My mother knows how much I love it, so there is always a huge pot waiting every time I come home. It is a simple beef and vegetable broth made with tomatoes, carrots, celery and onions and finished off with egg noodles. Comforting and delicious, I make it at home often using my grandmother's old soup pot, but somehow it never tastes as good as it does in my mother's kitchen. Unfortunately my niece Hannah likes is just as much, so I had to share quite a bit with her that night.

And keeping in line with our Slovenian heritage that night, my mother also fixed a few perogies made by their friend Tony. Perogies are kind of like a dumpling that is stuffed with potatoes and cheese, boiled and then browned in a skillet with butter and onions. Although he’s still trying to perfect his recipe, it’s hard to go wrong with dough, butter, onions, cheese and potatoes! The flavors melted in my mouth and brought back lots of childhood memories!

The next morning I went for a walk in the woods and there is just something different in the air here, the lack of humidity makes for a clean freshness so unlike the warm wet blanket we encounter outdoors at home. The colors are different as well, a dark lush foresty green covers the hills as opposed to our brighter more tropical plant life. They've been getting a lot of rain here lately so the ground is moist and ripe for fungi. I learned that Pennsylvania is mushroom heaven for those who know what they are doing which unfortunately I don't. But I saw at least 10 different species on my walk and will be sure to bring a guide book with me on my next visit!

We put the boat in the water later in the day, but the weather brought us back to shore early to prepare our Independence Day dinner of traditional American fare; grilled steaks, hot dogs, salad, baked potatoes and crisp, cool watermelon. Hope you all are having a great holiday weekend!!

Club Swirl June Selections from California

Part wine club, part discount program, "club swirl" offers a great way to try new and exciting wines from around the world. Benefits include our 2 wines of the month, discounts on all wine purchases and tastings, invitations to special members only tastings, advance email notices on special wines brought into the store and more for only $39.99/month! Memberships applications are available, call 504.304.0635 for more details.

June's Selections
2006 Chateau Bellevue Cotes de Castillon
Côtes de Castillon is a relatively new appellation which dates back to 1989 and it is noted for its quick rise through the ranks in terms of quality and popularity. It gives an excellent price/quality ratio with its Bordeaux Supérieur. It takes its name from the town of Castillon-la-Bataille, and the battle that was fought there which brought an end to the Hundred Years War. The area is known as the place where the English lost control of Bordeaux.

The vineyards of Côtes de Castillon cover 7,500 acres and lie east of St Emilion and south of Fronsac on the right bank of the river. Most of the domains are less than 25 acres.

Côtes de Castillon rolls down the steep slopes of hills and valleys created by the Garonne and Dordogne rivers that flow through the area. Often facing south or south east, the vines that grow on these slopes have excellent exposure to the sun.

The climate is slightly warmer and drier than most of Bordeaux. The soil is clay and limestone on the hilltops, sandy gravel at the base of the slopes and clay and silt in the valleys.

Merlot is the primary grape variety planted due to the clay limestone soils and the more continental weather, followed by Cabernet Franc, Cabernet Sauvignon and Malbec.

Château Bellevue was founded in 1998, with its oldest origins dating to the 1960's. The project is aided by Château Cheval Blanc's former enologist, Gilles Paquet. The wine is 65% Merlot, 30% Cabernet Franc, 5% Cabernet Sauvignon. Aged in mostly new oak barrels, 90% French oak, and 10% American oak, and some Château Haut Brion 2nd Barrels. It has intense red fruit aroma with lots of vanilla and toasty oak. It is delicious now, but also able to age and improve with a few years in the bottle.

Retail Price: $20.99
Club Swirl Price: $19.99/bottle or $17.86 with club swirl case discount

Domaine des Varinelles Cremant de Loire Brut
The product of a long Loire tradition of sparkling winemaking, the Crémant de Loire AOC came into being when the Institut National des Appellations d'Origine (INAO), French organization charged with regulating controlled place names, drew up a very strict set of specifications to regulate the production of Crémant (slightly sparkling) wine nationally. Thanks to the traditional skills of the winegrowers and merchants and to ideal production conditions, Crémant de Loire has gradually been able to develop.

Cremant de Loire is made in the traditional Champagne method, but cannot be called Champagne because it is produced outside of the region. A neutral base wine of the permitted regional grapes is put into thick-glass bottles with a solution of sugar and yeast known as liqueur de tirage, which has a strong metal crown cap acting as a stopper, then left on its side for the components to do their work.

A second fermentation takes place within the bottle and as there is nowhere for the resulting carbon dioxide to escape to, the bubbles are absorbed into the wine. The bottles are left in the cellar after fermentation so that the yeasts can be tipped to the neck of the bottle so the dead yeasts can impart their rich, biscuity flavors to the wine. The necks of the bottles are then frozen to remove the yeasts and real cork is put in.

The Domaine des Varinelles, located in the town of Varrains, is an old family property, four generations old, and currently is run by Claude and Laurent Daheuiller. The vineyard today covers 42 hectares (or 100 acres), whose 32 ha in Saumur Champigny. The vineyard is planted with Cabernet Franc, Chardonnay and Chenin Blanc, including several well-known areas such as Les Petits Clos, Les Bonnezeaux, Le Clos Marconnet and Les Poyeux. The vines are 35 to 60 years old in average. The oldest were planted in 1900.

The blend on this wine is 60% Chardonnay, 25% Cabernet Franc, 15% Chenin Blanc and is complete finesse and elegance. Dry and crisp with a delightful mineral finish, the perfect summer sparkler!

Retail Price: $19.99
Club Swirl Price: $18.99/bottle or $16.99 with club swirl case discount

Or if you are receiving two red wines:
2007 Grand Veneur Champauvin Cotes du Rhone
In 1320 Pope Jean XXII planted the first vines of Châteauneuf-du-Pape, but it was only in 1360 that the wines of the region first gained fame. Oddly, the wine that gave Châteauneuf-du-Pape its original reputation was the Blanc and not the Rouge. The white wine was a favorite of Pope Innocent VI. The Domaine dates back to 1826, having been founded at that time by Mathieu Jaume. Since 1979, Alain Jaume has run the Domaine and now has the help of his two sons: Sébastien and Christophe.

The estate is located in the commune of Orange and consists of 50 hectares (123 acres). It covers four different appellations: Châteauneuf-du-Pape, Côtes-du-Rhône Villages, Côtes-du-Rhône and Lirac.

Les Champauvins is a blend of 70% Grenache, 20% Syrah, 10% Mourvèdre, with grapes coming from a single vineyard directly across the appellation boundary of Chateauneuf-du-Pape.Intense, brilliant garnet-red color. The aromas of woods and ripe red berries are typical of the terroir. The tannic structure is elegant and smooth. The finish is dominated by slight touches of spices and truffles. A complete wine, rich and fine.

"An outstanding sleeper of the vintage, the 2007 Cotes du Rhone-Villages Les Champauvins is an amazingly good effort displaying a dark ruby/purple hue as well as a big, sweet bouquet of black raspberries, kirsch, pepper, garrigue, and earth. Dense, full-bodied, and ripe, it is as good as many producers- Chateauneuf du Papes. It should drink well for 7-8 years or more."
- Wine Advocate ( Oct. 2008), 91 pts

Retail Price: $19.99
Club Swirl Price: $18.99/bottle or $16.99 with club swirl case discount

Wine of the Moment: Bodegas Val de Sil Montenovo Godello

Not familiar with Godello? Don't worry, it's not on most people's wine radar! It’s an ancient white varietal that has laid its claim in Valdeorras since the Roman occupation. The area juts out north of Portugal and east of Rias Baixas, in the Galicia region of north west Spain. The Romans were attracted to Valdeorras (Golden Valley) for its gold mining, but like other areas they conquered, vineyards followed.

Brought back from near exctinction 30 years ago, Godello (go-day-o) tends to get overshadowed by its cousin Albarino from Rias Baixas. It was only in the 1990s that certain mavericks, intent on preserving this ancient cultivar, were noticed by boutique American importers and the Spanish wine press. The grape has gained more popularity in the American market due to the effort of U.S. importers like Eric Solomon.

A great Godello combines the minerality of a Chablis with the acidic snap of a Sauvignon Blanc—it comes at you quietly, with elegance and persistence. With its delicate aromas of wild flowers and lemon, usually a graceful mid palate, it should have crisp seductive fruits and finish with a good length.

The problem is that Godello tends to be pricey, most I've seen start in the low $20's. So when Morgan Stroud from Purveyor brought me this little gem that retails for $11.99, I was floored by the quality for the price!

Fresh and uncorrupted by oak, the Val de Sil has bright, racy white peach and lemon aromas with nice minerality and a crisp acid finish. Perfect for light seafood, a Spanish sheep's milk cheese or summer quaffing, it is delicious and different.

Want to try it before you buy? Morgon will be in the shop Tuesday, June 30 from 6:30 to 8:00pm opening bottles of this as well as 5 other great wines from Spain, France and Argentina. Come check it out! $10.