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!

Drink Like a Pro, Mondays at Serendipity

The newest restaurant in the city, Serendipity @American Can, announces a new weekly wine seminar program for Mondays that we call, "Drink Like a Pro Mondays." Chef Chris DeBarr, who won a Top 100 Wine Restaurant in the Nation honor this year from Wine Enthusiast Magazine for his previous wine selections at Green Goddess, is leading wine drinkers to new, unusual wine finds all over the globe at his new restaurant, Serendipity.

"What we want to do with 'Drink Like a Pro Mondays' is to give wine lovers a backstage pass at how we wine professionals evaluate wine-- in little 2 oz. pours, paired with a bit of food from my kitchen," says Chef DeBarr, "with at least 6 wines evaluated in each session." The idea to show & tell about wines, about the grapes in their vineyards & the committed farmers & winemakers who care for their treasured old vines, came from the sheer joy of learning that Chef DeBarr experiences buying wines to match his eclectic, soulful cuisine. It will be a rare chance to share experiences with a wide variety of committed pros who love the stories, flavors , and knowledge of what goes into great wine.

Reservations can be made for "Drink Like a Pro Mondays" at Serendipity by calling the restaurant at (504) 407-0818. The seminar starts at 5:45 and lasts about an hour, although DeBarr cautions that he "loves telling stories so as long as we are having fun..." and costs $25, which includes 6 wines and a glass of your favorite choice, with plates of precise matched dishes to illustrate the character & interplay of the wines.

The first 'Drink Like a Pro' features a New Orleans native, Karla Kilgore, who represents a terrific Spanish portfolio of small producers with Bonafide Wine Estates. Now based in Seattle, Karla graduated from Grace King High School and still has family here! We are proud of her accomplishments & her exquisite, daring palate and can't wait to showcase her treasures, particularly from Galicia. From maritime Albariño, to the ancient & steep vineyards of Godello in the Ribeiro Sacra, to the dark yet versatile red grape Mencia, Galicia offers fascinating wines that deliver depths of delicious history in every bottle. "Galicia," says Chef DeBarr enthusiastically, "is now one of my favorite wine destinations for my food! I am very excited to have Karla be our first pro & I hope we welcome her with a great event at Serendipity!" Karla also represents the better known Spanish portfolio of Classical Wines, where the Cava originates, but we adore finding such small, artisanal producers of outstanding quality in her Bonafide line.

'Drink Like a Pro Monday" with Karla Kilgore of Bonafide Wine Estates is this Monday, Oct. 22 from 5:45-6:45 at Serendipity @ American Can. We will also feature a lovely Cava & a very rare example of the nearly vanished Prieto Picudo grape, which makes an utterly memorable Rosé that sings! There will also be a whisper of Sherry from a small producer that we will all be lucky to have tasted once the seminar is finished! It's all quite a bargain for $25, which includes tax & tips and a few tasty treats from the kitchen at Serendipity.

On Monday Oct. 29, we are very excited to showcase Greek wines from one excellent producer, Ktima Pavlidas, from the Drama province in the northern reaches of Greece. High altitude and natural winemaking lead to a unique blending of Old World grapes, like Sauvingon Blanc & Syrah, with indigenous Greek varietals such as Assyritiko & St. George. We will kickoff the weeklong celebration of Pavlidis wines (Ktima means the equivalent of bodega or estate) with our 'Drink Like a Pro Monday' featuring Chris Badini of Athenee Wines, a terrific importer of Greek wines & spirits. Then we will showcase a "Wine & Dine Me" Tasting and Wine Pairing Menu all week...featuring these great Pavlidis wines & our Serendipity cuisine. It will be a remarkable exploration of flavors & places as we join Serendipity with Ktima Pavlidis wines.

In subsequent weeks, we have my good hoops buddy, Erik Christensen of Uncorked Wines, based here in New Orleans, postulating about the essence of 'Winter Whites' that are deft, expressive & capable of standing up to richer, creamier winter fare. Erik's 'Drink Like a Pro Monday' is set for Nov. 5th, and we have some real shockers planned to illustrate our point!

Then on Monday, Nov. 12th, my dear friend & veteran wine pro, Mike Procido from Wines Unlimited, will sit down with me as we make the point about 'Wines That Aren't Turkeys' as we discuss terrific, yet often overlooked, classic holiday wine pairings. The key to a a happy holiday pairing is versatilty in both the weight & taste, with good value. Mike and I are willing to share our trade secrets for happy wine drinking during family celebrations, which include lovely Beaujolais, sexy Valpolicella, and affordable sparkling wines.

In tandem, with 'Wines That Aren't Turkeys' on Mon. Nov 12th, we are looking into developing a Nola Locavore Dinner, "What Would Happen If the Pilgrims Landed in New Orleans?!!" at Serendipity. Chef DeBarr is steeped in the history of food & ingredients, and he promises to bring his creative pirate mentality to the foods that were here in Louisiana before the European conquest of the Americas. More news on that event, with menu & pricing, to soon follow....

We have more wine events headed your way, including the possibility that we might sneak in a visitor on other weeknights, whenever visiting wine pros from the wide world of Dionysian splendor show up in New Orleans. Please stay tuned...and don't hesitate to leave a message for us at (504) 407-0818 on the Serendipity hotline for reservations or questions! This is your chance to learn how a Top 100 chef/sommelier in Chef Chris DeBarr works to find his rare wine discoveries, every week!

We surely hope you will join us for these inaugural 'Drink Like a Pro Mondays' at Serendipity, especially if you feel like joining Karla Kilgore of Bonafide Wine Estates & Classical Spanish Wines this Mon., Oct 22nd to jump start our festive but very informative wine seminars. We promise that we will all have a ball....!

Remember Serendipity is now open 7 nights a week, 5-midnight, located at 3700 Orleans Ave. in the spacious American Can Apts, next to the Mid-City branch of the New Orleans Public Library.

For press contacts: reach Chef DeBarr at his cell (504) 919-7394 or on his email:
chefchrisdebarr@me.com for further details on 'Drink Like a Pro Mondays' @Serendipity.

Chef Chris DeBarr of Serendipity @American Can


- Posted using BlogPress from my iPad

Puglian Wine Dinner A mano!

Taste the wine and food of Puglia hosted by winemaker Pasquale Petrera at A mano! 

 Fatalone

Pasquale is from the region of Puglia where his family has been making wines in the late 1800's.
Five generations in, he is still keeping a rich family tradition alive.

Tuesday, October 30th, 7:00 cash bar, 7:30 dinner. This 5 course unique dinner will include both family style and individual platings for $60, plus tax and tip!  Reservations required at 504-208-9280.

Antipasta

Louisiana oysters with satsuma, parsley, and pepper
2011 Fatalone Greco

Stuffed foccacia with braised chard, pepporoncino, mozzarella
2008 Fatalone Teres

Primi
Farrotto with roasted carrots, and carrot-green pesto
2006 Fatalone Primativo

Secondi
Salsiccia, vitellone and pork sausage, winter squash puree, local peas
2004 Fatalone Primativo Reserva

Dolci
 Coffee and
Cookies

Please inform us of any dietary restrictions. Menu may change based on availability.

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.

Parchment paper  is a type of cellulose paper that is coated with silicone. Its a great nonstick disposable surface for baking and cooking as it can withstand heat and won't burn or smoke in the oven. I like to use it to line baking pans, no need to grease the pan and clean up is easy.  But my favorite use is with fish, folding it into little self cooking packets.  You buy it on a roll (Whole Foods sells an unbleached parchment roll), just like foil or wax paper, or in pre-folded single serving oven bags.  I use both but find the roll easier when you are working with larger pieces of fish. But there really is no substitute for parchment, you can't use wax paper, and while foil gives a similar effect, you have to be careful using anything acidic like citrus or tomatoes.

Experiment with different flavor combinations like Shallots, lemon, herbs and butter with fresh cod or drum with olives, tomatoes and asparagus with a splash of extra virgin olive oil.  The main thing to remember is that your vegetable need to be sliced thin so they will cook properly in the 20 minutes and you need a hot oven, with most recipes calling for 400-475 degrees.

For this recipe I used ginger, shallots and garlic with lemon and carrots, but as I said, play around with your favorite flavor combinations and see what you like best! I served this with a side of classic Aglio, olio and peperoncino pasta using the recipe from one of my favorite bloggers in Rome, but I confess I did add the parmigiano cheese!  We also popped a bottle of 2009 Lioco Chard (we currently have the 2010 in the shop) that had been at the house for awhile.  Unbelievably good and perfect with the food!!!

SALMON IN PARCHMENT (EN PAPILLOTE)
Serves 4

Ingredients
1 Salmon Filet (1 ½-2 lbs.)
Parchment paper
2 lemons (one to slice, one for juice)
1 ½" piece Fresh Ginger minced
3 cloves minced garlic
Extra Virgin Olive Oil
2 tbsp. unsalted butter
1/4 cup white wine
1 shallot minced
Salt and pepper
2 carrots julienned

Preparation
Preheat oven to 400. Leave cookie sheet in oven to also preheat.

• Tear off sheet of parchment paper about twice as long as salmon filet. Place salmon in middle, skin side down. 
• Rub top of salmon with olive oil, sprinkle with salt and pepper. Mince garlic, shallot and ginger and rub on top of salmon. 
• Place thinly sliced lemon on top of salmon. Put carrots on top and around sides of salmon. Add dollops of butter on top of salmon and vegetables. 
• Add a big squeeze of  lemon juice and the white wine on top and seal parchment.
• Fold or staple parchment to seal (I like to fold and then tie the ends if the packs are pretty full), to allow salmon and vegetables to steam.
• Place packet on heated cookie sheet and bake for 20 minutes.

Cool October Events @ Swirl!

                              

 

Ready or not, October is here which means our activity level at the shop gets kicked up a few notches!  We're really happy to be bringing back our wine and cheese pairing classes with Casey Foote from Saint James Cheese (October 11 & 18, see details below) plus we've got our last MS Fundraising Event, a visit from an Italian winemaker and James Moises, fun Wednesday Nite Flites plus our always entertaining Free Fridays! This week alone we have 4 events on the books so scroll down to see what to add to your social calendar!

Monday October 1, 6-10:30pm, Slow Food New Orleans Supper Bowl Jam!
Kerry and I will be heading over to the Slow Food NOLA launch held in true New Orleans style at Rock ‘N’ Bowl. The party gets started at 6 pm with music by Onward Brass Band and food available for purchase from Rock ‘N’ Bowl’s Straight Stick Ranch, La Divina Gelateria, Rue Chow, Frencheeze, My Time Coffee, a Slow Food Demonstrations by Gary Granata, PhD, RD and much more. For more details check out their Facebook Page!

Tuesday October 2, 6-8pm, Have a Drink for MS!!
This is our last week of fundraising for the MS Bike 150 this weekend so tonight we'll donate all of the profits from the bar and help Mike and Matt "prep" their legs for the ride with a leg shaving to raise money for MS!  Our own version of "locks of luv", for $10 you can take a swipe at their legs and all of the money they raise will go to MS! We'll have some amazing wine available at the bar as Kerry, me, Matt and Mike will all pick our favorite wines in the store to put on the list for the evening at special prices.

Wednesday Nite Flites, October 3, 6-8pm
We'll be celebrating our cooler fall evenings tonight with a flite of big reds!  Plus you'll probably need a drink before the presidential debates start at 8pm so come over to taste the Ridge Lytton Springs Proprietary Red(WA 95 pts, $42), B Wise Trios ($30) and the new vintage of Charles Smith's Boom Boom Syrah ($18) Flites are $15 for 3-2 oz. pours of delicious juice, no reservations required!

Friday Free For All, October 5, 6-8pm
Josh Prados will be pouring 4 great wines from Spain tonight accompanied by chef Papier's delicious tapas plates!  The wine tasting is free and plates are $5-$7.  Check out our Facebook page on Friday for the lineup and chef's menu!

Saturday Hollygrove Happy Hour October 6,  4-6
Kimi and Brenda will be pouring for Happy Hour today while Kerry, me, Mike and Matt ride the MS Bike 150! All wines by the glass are half price and you can check out the Hollygrove produce box pick up!  See instructions here on how to order your box!

Wednesday Nite Flites, October 10, 6-8pm
Join Kimi and Mike for flite nite where $15 gets you 3-2 oz. pours of delicious juice, no reservations required! Check out our Facebook page on Wednesday for the lineup and chef's menu!

Special Event! October 11, 6:30pm Italian Wine & Cheese Pairing Class at Swirl
Join Casey Foote of Saint James Cheese and Robin Shay, the Export Manager for Allegrini, for a wonderful tasting of wine and cheese from Italy.  We'll feature 6 gorgeous wines from the Veneto and Toscana presented by Robin including the Poggio Al Tesoro Sondraia (WA 91, $40) and Vermintino, the Allegrini Palazzo della Torre and Valpolicella, and the San Polo Rossi di Montalcino and Rubio Super Tuscan.  The tasting is $35 and reservations/prepayment are required.  Limited to 24 people, call 504.304.0635 to reserve your spot!

Friday Free For All, October 12, 6-8pm
Join Beth Kehn for a tasting of 4 great wines from Italy accompanied by chef Papier's delicious tapas plates!  The wine tasting is free and plates are $5-$7.  Check out our Facebook page on Friday for the lineup and chef's menu!

Hollygrove Happy Hour, Saturday October 13, 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!

Wednesday Nite Flites, October 17, 6-8pm
Join Kimi and Mike for flite nite where $15 gets you 3-2 oz. pours of delicious juice, no reservations required! Check out our Facebook page on Wednesday for the lineup and chef's menu!

Special Event! Thursday October 18th, 6:30-8pm, American Wine & Cheese with St. James Cheese & James Moises @ Swirl!
October is American Cheese month and our friends over at Saint James are bringing in lots of great domestic cheeses to celebrate!  So tonight we will pair up Casey Foote and James Moises for a wonderful evening of wine and cheeses from Oregon, Washington and California.  The tasting is $30 and reservations/prepayment are required.  Limited to 24 people, call 504.304.0635 to reserve your spot!

Friday Free For All, October 19, 6-8pm
Please join us for our weekly tasting of 4 free wines!  Lineup is TBA

Hollygrove Happy Hour, Saturday October 20, 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!

Wednesday Nite Flites, October 24, 6-8pm
Join Kimi and Mike for flite nite where $15 gets you 3-2 oz. pours of delicious juice, no reservations required!

Friday Free For All, October 26, 6-8pm
Please join us for our weekly tasting of 4 free wines!  Lineup is TBA

Hollygrove Happy Hour, Saturday October 27, 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!

Special Event!! Wednesday Nite Flites with Winemaker Pasquale Petrera from Fatalone in Puglia, October 31, 6-8pm
Join us for a great evening of wines from the Puglia region where Primitivo rules!  Winemaker Pasquale Petrera will be presenting 4 wines tonight and we'll have a nice selection of Italian cheese on our "bites" menu!  $15 gets you 3-2 oz. pours of delicious juice, no reservations required!

Help Us in the Fight Against Multiple Sclerosis

Bike MS Louisiana, October 6-7, 2012

We need your help.  And as small business owners, who gets asked for donations on an almost daily basis, we know how hard it can be to give money to every cause you care about.  But this is important as approximately 400,000 Americans have Multiple Sclerosis, and every week about 200 people are diagnosed. World-wide, MS affects about 2.5 million people so chances are you know someone who has been diagnosed with this disease.

We started Team Swirl when one of our friends was diagnosed with Multiple Sclerosis in 2007. We had only 9 people on the team that year, but our enthusiasm towards raising money for this disease has attracted many riders over the years.  By 2011 we were the largest team in the Louisiana tour, 57 members strong, with almost every team member knowing and riding for someone with MS.

There have been significant advances in the treatment of MS in the past few years and we are excited and proud that Team Swirl's  participation in the Louisiana MS 150 has had a direct impact on those developments.  We have raised over $150,000 over the last 4 years and the National Multiple Sclerosis Society uses these funds to not only support research for a cure tomorrow, but also to provide programs which address the needs of people living with MS today. Because we can fight this disease by simply riding a bike, because we have chosen to help thousands of people through a contribution to the MS Bike Tour, we are now getting closer to the hour when no one will have to hear the words, "You have MS."

On October 6, Team Swirl will ride the Louisiana MS 150 for the sixth year in a row with an even deeper purpose as a team member just got diagnosed this summer.  Please consider helping us reach our fund raising goals as any donation, large or small, gets us closer to a world free of MS.  Help us in raising funds and awareness by clicking on our team personal page link below.

To make a tax deductible donation by credit card, please go to:  MS Fundraising Team Swirl
Or you can send a check made out to the National MS Society to:
Swirl Wines
Attn: MS Donation
3143 Ponce de Leon Street
New Orleans, LA 70119

Thank you for your support,

Beth Ribblett & Kerry Tully, Captains, Team Swirl


GO TEAM SWIRL!!!!!!!

The 2008 Oregon Pinot Show: 6 Artisan Producers from a Historical Vintage

Pinot Noir grapes in Oregon.  Photo by James Moises

"In the 2008's, you've got the best vintage Oregon has ever produced, the kind of vintage Oregon winemakers always hoped they could produce." Harvey Steiman, Wine Spectator.

Praise for the 2008 vintage in Oregon has been unanimous, from the New York Times, to Wine Spectator and all of the ratings rags, to the Oregon Wine Awards and more, it is simply superb.  With an uncharacteristically dry September and October, the warm days and cool nights allowed grapes to achieve ripeness without sacrificing the freshness provided by good acidity.  The wines are sought after by collectors and wine enthusiasts around the world making the 2008's harder and harder to find.

2010 harvest in Oregon's Willamette Valley.  Photo by James Moises

But on Wednesday, August 22, we are giving 20 lucky people an opportunity to taste 6 beautiful wines made by small artisan producers from this historic vintage.  The wines will be presented by James Moises, Oregon producer and distributor of limited production wines from Oregon and Washington, and promises to be an unforgettable evening of fine wine and great company!

James in the vineyards, Oregon's Willamette Valley.  Photo courtesy of James Moises

This is a seated event and reservations and prepayment are required.  We have only 8 spots remaining so please contact us at 504.304.0635 to secure your spot. $30


Here's a look at the line up:

2008 J. Daan Pinot Noir Willamette Valley, $24, 450 cases produced
Justin and Megan Van Zanten own this small winery in the Yamhill County town of Carlton. J Daan Wine Cellars, currently housed at the Carlton Winemakers Studio, is the effort of Justin and Megan Van Zanten. Justin's "day job" is as assistant winemaker to Andrew Rich, and he worked previously at major Oregon wineries, including Adelsheim and Chehalem.

The wine is produced from the Croft-Williamson Vineyard and Apolloni Vineyard grapes. This vintage shows off the best of Willamette Valley Pinot-- lush flavors of raspberry and cherry with an elegant finish and silky mouthfeel.

2008 Lumos Wine Company Pinot Noir Temperance Hill, $36, 688 cases produced

The Lumos Wine Company is the product of the efforts of its owner/winemaker, Dai Crisp, who was first introduced to viticulture in 1986 when he helped his parents plant a small, 10-acre vineyard on their farm in Wren, Oregon. In 1990 he became manager of Croft Vineyards where he began to develop his own unique style of grape growing. Then in 1999, Dai took on the 100-acre site at Temperance Hill Vineyard, where he is currently manager. While always interested in the process of wine-making, it wasn’t until Dai had proven to himself and others that he could grow an outstanding wine that he finally made the leap with his own label.

The wine won Double Gold at the Oregon Wine Awards! Lovely, brush-tinged juicy red fruits highlight this classy, fresh, delicious wine. Cristom is one of those producers who can do virtually no wrong. Great wine. Renowned vineyard manager meets famous vineyard. Result: Terrific wine. This stuff is dense, purple-dark, and laden with deep flavors and minerally structure.

2008 Capitello Pinot Noir Willamette Valley, $37.50,

Ray Walsh made King Estate's white wines from its start, developing the US's best known Pinot Gris. He rose quickly at King Estate, highly regarded for his ability to bring out the very best in Oregon grapes. Ray left King Estate last year to make his own Capitello wines.  Ray is a native New Zealander, and worked his way up from "Cellar Rat" to "Cellar Master" at Limeburner Bay, Villa Maria, Waitakere, and Coopers Creek Wineries before moving to the US in 1995. He started as Cellar Master at King Estate in June of 1995, then became winemaker in June of 1999. He was instrumental in the development of the King Estate wine style, and in the high ratings and national respect the winery has today.

The wine is sourced from two vineyard sites in the Willamette Valley; Mary’s Peak Vineyard (located just south of Philomath) and Rainbow’s End Vineyard (located in Monroe). Both vineyards are warm sites that are planted on Bellpine soil, offering richness to the fruit as well as elegance to the finished blend
This Pinot Noir gives off rich aromas of ripe raspberry & pomegranate fruits, while offering elegant oak spice, floral and earth tones. In the mouth, a full display of rich berry fruit and silky tannins shows  up front. The intensely bright raspberry -blueberry fruit along with oak tones fill out the mid-palate, leaves you with a viscous raspberry linger.

2008 De Lancellotti Family Vineyards Pinot Noir Chehalem Mountain, $63

The De Lancellotti Family Vineyard's owners Paul and Kendall de Lancellotti bring to Oregon Pinot Noir a dedication to organic and sustainable grape growing practices that is rare to find and hard to achieve.
A hallmark of Paul and Kendall's winemaking philosophy is their commitment to stewardship of the land. In 2004, they received Biodynamic certification for their 27 acre vineyard. Certification is a complex process involving a commitment to the land and to the cycles of nature, as well as to strictly regulated winemaking practices. The Bergstrom and the deLancellotti Family Vineyards operations were the first two vineyards in the Willamette Valley to be certified Biodynamic. In 2008 they received the highest level of Biodynamic farming, Demeter certification. Using France's great Burgundies as his benchmark, Paul deLancellotti aims to bring subtlety and elegance to his signature Pinot Noirs.

IWC & WS 92 points: Full, bright red. Sexy bouquet of raspberry, cherry-cola and potpourri, with subtle woodsmoke and anise qualities in the background. A juicy, spicy midweight that offers sweet red and dark berry flavors and a zesty mineral spine. Darker fruits come up on the finish, which lingers with impressive juicy persistence. Very attractive right now but has the balance to reward another four to six years of bottle aging, at a minimum.

2008 Dominio IV Pinot Noir Poetry and Roses, $33, 205 cases produced

The husband and wife team Leigh and Patrick are the driving forces behind the winery, supported by Leigh’s parents Liz and Glenn. Leigh is in charge of the Dominio IV vineyards, but her main job is to be vineyard manager and co - general manager for Archery Summit, a producer of ultra-premium Pinot Noirs in Oregon. Leigh studied viticulture at the University of California at Davis and joined the team at Archery Summit in 2000. Patrick also studied at the University of California at Davis and is the winemaker of Dominio IV.


WA 91 points: The medium ruby red 2008 Pinot Noir of Poetry and Roses displays an enticing bouquet of exotic spices, incense, floral notes, and assorted red fruits. This sets the stage for a sweetly fruited, elegant wine that also contains plenty of density, impeccable balance, and a lengthy, seamless finish. Drink this stylish effort through 2019.

2008 Moises Holmes Hill Vineyard, $38, 100 cases produced

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 ER 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.  James’ first vintage release was in 2006, producing an old vine Pinot with fruit from friend Mark Wahle’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 increased to 300 cases. While Mark Wahle 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.”


The Holmes Hill is my current favorite of James' 2008s and it has been since the night we did the 2008 release tasting of all of his wines.  Immediately drinkable, yet it has all the right stuff for aging.  Great plush, silky mouthfeel, delicious dark cherry fruits with balanced acidity and minerality it is a knock out! 

Positano Bites Deep...

“Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone.”  John Steinbeck

 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.  As I yell out into the crowd asking for Vincenzo, a jovial face makes his way to us.  An infectious smile with an easy, friendly manner, we exchange kisses on the check, feeling immediately comfortable with our new found friend and ready for the adventure that awaits.

Vincenzo Fusco, our friend and driver in Positano

Deliriously dazed, we pile into his van and make two request: bathroom and espresso.   With chaos of Napoli drifting behind us, Mount Vesuvius to our left and the bay of Naples to our right we leave the autostrada and begin ascending the infamous Amalfi Coast highway.  Zig zagging our way up past towering rocky bluffs and plunging gorges, the beautiful combination of the mountains meeting the crystal clear waters, I've never seen more spectacular views.  The pastel colored buildings clinging to the cliff ledges, sparkling in the afternoon sun, beckoning, seducing enchanting, what took me so long to get here and how am I ever going to make myself leave this place?

Our first look at Positano

We stop at the pinnacle of one of the cliffs on the highway and both requests are answered at a little tabacchi perched on the edge of the rock.  A little further down the road Vincenzo makes another stop giving us our first drop dead view of Positano.  Nestled in the rock crevice below, its deep blue water dotted white with boats, the dark pebbly beach lined with colorful umbrellas, we have arrived in paradise.  We descend, twisting, turning narrow streets bring us to the road above the villa.  I say "above" because to reach it you walk down a steep flight of 75 steps to reach the terraced ledge along which sits Le Sirene, our home for the next week.  We embrace Chiara, owner of the villa, as two burly porters lift the luggage of 5 women on their backs and bring it down the ancient stairs all in one trip.

View of Positano from Villa Le Sirene

I'd looked at the pictures of the view from the villa's terrace a thousand times, but as Chiara threw open the 12 foot tall double doors, nothing prepared me for the scene that awaited.  All of my senses are awakened from the exhausting trip as we walk out on the terrace and absorb the scene below us.  Sounds of waves crashing, children laughing, dishes clanking in the restaurants below, conversations drifting up the hillside, this little town is so alive with the most wonderful energy.  Salty ocean smells, clean sea air, and aromas from the seaside cafes, accompanied by visually stunning views, it draws me in as no place ever has, and we've only been here 5 minutes...

We settle in and decide on an early dinner followed by a good nights sleep to prepare for our first full day on the coast.  Out of the villa, puffing our way back up the 75 steps we came down earlier, we go left on the street to "Da Vincenzo"  a beautiful little spot on the main drag.  Of course it's early, way to early for any respectable Italian or anyone accustomed to the late dinner hour in Italy, but they we're totally accommodating to our bleary eyed and barely functioning group of tired women.

As soon as I see the menu, I know how I wanted to start my meal.  Insalata del Mare (salad from the sea), piled with fresh mussels, tiny delicate clams, langostino, octopus and squid in a deliciously simple marinade of local lemon juice and olive oil, is a staple on the Amalfi Coast and something that should not be missed.

And now the decision on the wine.  Familiar and beloved varieties like Falanghina, Greco di Tufo, Fiano di Avellino are on the white wine list, but I want something different, something that would taste like this wonderful  place.  So I choose from an unknown producer (who we actually got to visit on our next trip...), Tenuta San Francesco, and select their inexpensive Costa d'Amalfi Tramonti Bianco, a light, crisp blend of native varieties, biancolella, pepella and falanghina grown in a deep valley further down the coast.  Beautiful floral and herbal aromas with wonderful minerality and acid, it is the absolute perfect match for la cucina del mare in Positano.  It became one of our favorite wines on the trip, our go to bottle to accompany any of the fresh seafood dishes, and something I can't wait to have each time we go back.

Le cinque donne in Positano

Sipping on that wine, tasting the sea in that wonderful dish in that little restaurant with 4 of my favorite people around me, is a moment I will never forget.  A peacefulness comes over me, a feeling that there was no where else in the world that I want to be in this moment in time and it is a feeling that stays with me the entire visit.  There is something about this town, the warmth of its people, its natural beauty, culture, wine and cuisine that keep me coming back year after year.  It's affect on me is profound and hard to capture in words, all I know is that it keeps calling me back and I can't help but listen...

Links to our favorite people and places mentioned in this post.  Please tell them Beth & Kerry from New Orleans sent you...
Taxidriver Positano,  Vincenzo Fusco
Chiara & Giuseppe, Villa Le Sirene
Da Vincenzo Ristorante
Tenuta San Francesco

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!
Salute!

1 1/2 oz. Square One Basil Vodka

3/4 oz. fresh lemon juice

3/4 oz. agave nectar or simple syrup

1/2-1 teaspoon of chopped fresh ginger

Combine all in a shaker with ice. Shake well and pour into a rocks glass.  Garnish with a fresh Basil leaf and a little of the chopped ginger.

Perfect Summer Tastings This Week

We are keeping busy this week with four public events plus a private tasting on our books, so if you are looking for a nice, air conditioned smoke-free spot to escape the heat, relax and taste some really great wines, we've got something for you!

flites & bites lets you choose your cheese, meats, accoutrements & wines!

First up will be Flites & Bites, an expansion of our Wednesday Nite Flite event where you can pair a tasting plate to your flite experience.  Our menu is simple; you assemble your own "bites" from a handpicked selection of 6 artisan cheeses, 6 meats and 6 accoutrements. You'll select from some of our favorite products like La Tur cheese from Italy, Mahon from Spain or a French tomme cheese; meats like smoked prosciutto, chorizo and pate; accoutrements like chocolate from Bittersweet confections, Mediterranean olives, or Spanish almonds.  Or if you don't feel like thinking, you can leave the decision making up to us and we'll put one together for you. Then you can choose three wines from our extensive and ever-changing list of wines to put into your flite OR leave everything to us and we'll choose for you based on your "bite" selections!  We'll be featuring a few new wines on our list tonight too including new rosés, reds and whites, so come in for  Flites & Bites! Wednesday August 1, 6-8pm.

Thursday brings The Wines of Markus Molitor, 5 cold, delicious Rieslings from Germany presented by Ariff  Jamal.  Beside being Molitor's CEO and right hand man, Jamal is an independent wine writer for various international wine magazines, a Chemist by profession and oenologist by trade, a professional taster and a member of various wine associations in France.  Needless to say, he brings a lot of expertise, knowledge and an amazing lineup of Rieslings to the table. 

Markus Molitor has been producing wine in the Mosel for over 20 years, since he took over the reigns from his father at age 20.  The largest estate on the Mosel with 94 acres of vineyard land, Markus is one of the middle Mosels most important growers. During the difficult years when the value of German vineyards fell dramatically, Markus had the conviction, knowledge and foresight to take advantage of the low prices and bought up a significant number of small parcels in the finest parts of the best vineyards. With extremely steep slopes, slatey soils and particularly long, slow ripening periods, a gifted producer can weave together that incredibly tense and vibrant mix of minerality, acidity, fruit and ripeness. Markus Molitor excels at this and is without doubt amongst the very best.  This tasting is free and a great opportunity to taste high quality Riesling from an important producer.  Thursday August 2, 6-8pm.

Friday night crowd @ swirl

And then there is our Friday Free For All featuring four free wines and delicious tapas by chef Richard Papier.  Josh Prados will be in the house tonight with four great West Coast wines and of course wine by the glass is always flowing at the bar.  Fun crowd, laid back atmosphere, great wine and food; what more could you want on a Friday night?  Friday, August 3, 6-8pm.

fall selections from the Hollygrove box

Saturday afternoon happy hour at Swirl from 4-6pm has become a popular event where you can drink anything on our extensive by the glass menu for 1/2 price and check out the Hollygrove Market produce pick up.  Swirl has become THE Midcity location to get your fresh box of local produce and if you want more details on how you can be one of the lucky recipients, click here, Hollygrove Box Pick up at Swirl.

So you have lots of excuses to drop by and this week!  We hope to see you soon!

Salute,
Beth & Kerry