Top Selling Bubblies of 2011

If you've ever perused the bubbly table in the shop you know that we offer a wide selection of price points from many different countries.  I've compiled a list of this years top sellers to help you make selections for your upcoming celebrations.   

Purchasing 3 bottles or more of any of our delicious sparkling wines will get you the discounted price and the deal is good for 12/30 and 12/31.

Friday, 12/30 hours:  11-9pm.  Saturday 12/31 hours 11-7ish...

Here's a list of our best sellers, but we have many more delicious sparklers in stock...

1. Avissi Prosecco - This Extra Dry Prosecco is light straw colored wine with aromas of white flowers and apricots and an avalanche of exuberant bubbles tumbling in the glass. (The name “Avissi” comes from the fizzy sound the bubbles make as they rise in the flute.) $13.99 reg/ $10.99 super discount!!

2.  Graham Beck Sparkling Rose (South Africa) - Watermelon pink color with a hint of silver. Nose offers aromas of yeast, and raspberries.Tiny dispersed bubbles, with a creamy mousse. Fruity, yet dry with crisp acidity. Flavors of raspberries, cherries, with a slight mineral notes. $19.99 reg/$17.99 discount

3. Segura Viudas Brut Reserve (Spain) The gentle sparkle of this wine carries scents of honeyed apple and red-apple skin. It’s fragrant and clean, and lasts on fruit, a rich style with balance. 90 Points Wine & Spirits $9.99 reg/$8.99 discount

4.  Schrambserg Blanc de Blanc (California) - Made from 100% Chardonnay grown mostly in Napa and Sonoma counties, this charming bubbly is one of the best blanc de blancs on the market. It's rich and honeyed and feels so good in the mouth, carrying flavors of oranges, sweet limes, Meyer lemons, vanilla and toasty bread. 94 Points WE, 91 Points WS - $28.99 reg/ $25.99 discount

5. Gosset Brut Excellence (France) - Refined and creamy, with delicate acidity that finds fine balance with the layers of poached apple and pear, lemon cake, ground ginger, smoke and almond cream flavors. Very elegant. 92 Points Wine Spectator - $49.99 reg/ $44.99 discount

6. Laetitia Sparkling Brut (California) - Zesty citrus aromas with hints of lemon curd and minerals. Rich honeydew melon flavors with tart apple and apricot notes. Great acids with a nice minerality, a stunner from California!  $20.99 reg/ $18.99 discount

7.  Monmoussea Brut Etoile (France) -  Light golden color. tiny long-lasting bubbles. A full and frothy up front, with almond, fig and pears flavors, and a soft elegant finish.  $11.50 reg / $10.35 discount

8.  Francois Montand Sparkling Brut Blanc de Blancs (France) - A fabulous deal from South West France, an affordable bubbly that tastes of freshly baked bread, Golden Delicious apples and Meyer lemons. $16.50 reg/ $14.85 discount

9.  Ca de Medici Sparkling Lambrusco (Italy) - Deep raspberry aromatics dominate the nose and are backed by a sweet suggestion of candied plum and dusty stone. The palate is a velvety expression of raspberry and plum flavors with zesty, but not sharp, acidity. $12.99 reg/ $11.69 discount

10. Charles Heidseick Brut Reserve (France) - A great wine, much more than only a Champagne, this is impressively rich and ripe, with crisp yellow fruits, spices and layers of toast. It’s in an opulent style that is round but also very focused on tight layers of fruit, minerality and final vivid acidity.  93 Points Wine Spectator - $49.99 reg/ $44.99 discount

Cheers to You and a Happy New Year!

As we prepare the shop and ourselves for the upcoming week of restocking, selecting bubbles for your New Year's celebrations and the dreaded counting of year end inventory, I just wanted to take a minute to thank all of you for your support over the past year.

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

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

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

This Week at Swirl Wine Bar & Market

photo by nola defender

Happenings 

Shopping on Ponce Just Got Better!
Everyone coming in to the store is just buzzing about our new next door neighbor, Maple Street Books.  Holding their official opening this past weekend with a reading and book signing by Catherine Campanella, author of New Orleans City Parks, they have turned a vacant residential condo into a beautifully inviting book shop.  Their friendly staff and great vibe are a wonderful addition to our neighborhood and we couldn't have dreamt of a better use for that space.
We ran a little special with them last weekend that rewarded you with discounts for shopping at both of our stores, and I'm already thinking about different wine, cheese and book combinations, so keep an out for more deals! 

5 Great Gift Ideas Featuring Local Merchants 

Speaking of shopping, if you are looking to keep it local, Ponce de Leon Street has a lot to offer! Here are a few gift ideas featuring your Faubourg St. John Merchants:

1.  Cafe Degas' Cookbook celebrates the 25 year old restaurant's food and history and contains one of my favorite dishes, their French Onion Soup.  Let us pick out a nice bottle of French wine and package them together for a great gift!  Buy the book at the restaurant and stop then stop at Swirl and have a glass of wine while we find the perfect bottle!

2.  Lux Salon has a great selection of gifts and products as well as excellent services.  Many patrons come to Swirl for cheese plates and wine to take to the salon while receiving services.  Ask at either shop about our "Spoil Yourself"  gift certificates from both places that are a win, win, win!

3.  Swirl's "Local Gifts with Heart and Soul" take shopping local to a new level! Bottles of wine made by passionate New Orleanians, accompanied by holiday ornaments handcrafted by local artists with contributions to area non-profits, these unique packages perfect for those looking to do something meaningful with their holiday gift giving.  And we have lots of other great handmade gifts by local artists, many accessories for the wine drinker in your life as well and beautiful gold carriers and boxes for you wine selections.  Click here for more photos and info on the packages,  Heart and Soul

4.  Maple Street Books has lots to offer in terms of books by local authors.  Pick up the New Orleans City Park book and combine it with one of our Getaway insulated wine bags complete with corkscrew and a favorite bottle to inspire a picnic in our local jewel of a park!

5.  FSJ Merchants - Give a "Day on Ponce de Leon" with certificates from your favorite merchants!  If you include us and at least 2 other merchants, we'll give you an organza gift bag to put your gift certificates in for festive packaging!

Facebook Specials
Swirl Facebook Fans should keep an eye out for limited run specials we'll be posting on our page.  Our FBE (Facebook Exclusive) post that will run this week will feature a free glass of wine at the bar with the purchase of a cheese plate.  The first 10 fans who say "I want one" on our page the day of the special will receive the FBE the day of the post.  So keep an eye out for my post sometime this week with our first special.  If you have a facebook account you can become a fan here:  Swirl Facebook Page

This Week on Swirl and Savor
Global Mexican Cuisine at Canal Street Bistro "...we've been twice before for breakfast and lunch, but this was our first go at dinner since Chef Guillermo Peters began serving on weekend nights.  Both of our previous experiences were excellent; great, fresh, creative food at good prices in a pretty comfy spot on Canal Street not far from our house..." Click here for the post, Canal Street Bistro 

Friday Free For All!  December 16, 6-8pm
Josh Prados will join us tonight with 4 great wines from his portfolio.  Check out our Facebook page on Friday to see what we'll be serving!

Antonio's Italy
We had so much fun on our tour of Tuscany, we've booked another....May 26-June 2, 2012.  Only 1 more suite is available so if you are considering this trip it's time to book! Copies of our itinerary and pricing can be viewed here:  Antonio's Italy

Upcoming EventsHoliday Yappy Hour at Fetch!  Tuesday, December 13, 6-8pm
More details soon, but I heard rumors about Santa pictures with your pooch!

Wednesday December 14 - Sorry No Flites Tonight!
We'll be prepping for a private after hours party, but the store is open until 8pm!

Friday Free For All!  December 16, 6-8pm
Josh Prados will join us tonight with 4 great wines from his portfolio...Check out our Facebook page on Friday to see what we'll be serving!

Festive Holiday Flite, December 21, 6-8pm
Join us  for a flite of  3 great wines while you finish up your holiday shopping!  You can check out our Facebook page on Wednesday to see what we'll be serving!  Flites are 2 oz pours of 3 really nice wines and are $12-$15.  Cheese plates and charcuterie plates will also be available.  No reservations needed, just pull up a seat at the bar and pick up your boarding pass!

Friday Free For All!  December 23, 6-8pm
We'll be pouring some great holiday selections tonight featuring 4 great wines...Check out our Facebook page on Friday to see what we'll be serving!

Saturday December 24, Closing at 3pm

Sunday, December 25 and Monday, December 26, Closed

Wednesday Nite Flites, December 28, 6-8pm
You guessed it, we'll be pouring flites of our favorite bubblies to bring in the New Year!  You can check out our Facebook page on Wednesday to see what we'll be serving!  Flites are 2 oz pours of 3 really nice wines and are $12-$15.  Cheese plates and charcuterie plates will also be available.  No reservations needed, just pull up a seat at the bar and pick up your boarding pass!

Friday Free For All, December 30th, 6-8pm
Join Greg Knaps from Lirette Selections with 4 wines from one of our favorite all around California producers, Lioco.  This is going to be a great lineup!  Something tells me we might throw in a bubbly for fun too...Check out our Facebook page on Friday to see what we'll be serving!

Saturday December 31, Closing at 3pm

Sunday, January 1 and Monday, January 2, Closed

Tuesday January 3, resume normal hours

Hope to See You Soon!
Beth, Kerry, Michelle, Matt, Michael and Sangi

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

Global Mexican Cuisine at Canal Street Bistro

eco cafe/canal st. bistro, 3903 canal st. 70119

Our plan on Saturday night was to head down to the Bywater to see our friend Fatma at Fatoush for some of that local, grass fed, delicious lamb they serve but our friend Phil called with a plea to join him at Canal Street Bistro/Eco Cafe (I'm still not really sure what the dual name is about...).  We've been twice before for breakfast and lunch, but this was our first go at dinner since Chef Guillermo Peters began serving on weekend nights.  Both of our previous experiences were excellent; great, fresh, creative food at good prices in a pretty comfy spot on Canal Street not far from our house.  So we decided to meet Phil, a regular at the place, and see if deserved all of the hype he'd been giving it.

We've been fans of Chef Guillermo for years, back before Katrina when he was in a stripmall in Kenner turning out the best Mexican food in the New Orleans area.  Cheap, fresh, delicious food in a funky atmosphere, the salsa bar alone at Taqueros made it worth the trip.  In 2004 his hugely ambitious plan to open a two floor restaurant in the city brought him to St. Charles Avenue where Taqueros Coyoacan just never seemed to take off despite his talent in the kitchen.  So we were happy to see his name come up in association with this small, nicely renovated spot in an old house on Canal Street.  What an asset to the neighborhood!

First off, I do really like the atmosphere in the place, comfortable, laid back, casual, but elegant with white tablecloths and nice lighting. We came in jeans, but there were groups of people more appropriately dressed for a Saturday night out and neither of us looked out of place. So we like the vibe, we're fans of the chef, we've had two good experiences previously, needless to say we were pretty excited about what the evening would bring, but...we got off to a bad start when we asked about the price of a corkage fee for the one bottle of wine we had brought.  We were told by the host that Chef Guillermo personally chooses the wines on the list to accompany his food and does not allow guests to bring their own wines...period, end of discussion...ugh! Ok, so I look at the list (the wine list online is not current) to see what Chef feels is worthy of his culinary efforts and I see the word Estancia multiple times accompanied by the words chardonnay, merlot, cabernet, pinot noir...there were at least 6-7 different Estancia wines on the list accompanied by a few other California wines and a few Spanish wines.  And even though the Spanish wines were decent, I was so turned off by the response to my corkage question and the makeup of the majority of the list that chef was so convinced matched the quality of his food, I couldn't even order any wine. So we reluctantly decided on cocktails and the satsuma margaritas were nice and priced well at $7.50.

satsuma margarita

On to the food, we ordered quite a few of the small plates that are priced $6-$18. The large plates ranged from $22 to $34 and since our original plan was the totally affordable Fatoush, I couldn't mentally make the move into fine dining price mode.  Guacamole with tostados was a decent size serving, but at $9 it should have been; shrimp chipotle $9, was 4 gulf shrimp sauteed with red onions and chipotle chiles, served with tostadas and cotija cheese and was just short of being over cooked, but had a nice spicy, sweetness to it; tequila shrimp $9, was 3 gulf shrimp sauteed in a delightful creamy, tangy tequila chipotle sauce that made you want to dip anything you could find onto the plate; esquites $6, featured corn kernels sauteed with red onions, cilantro, jalpeños and a splash of lime juice, served with again with tostadas.  By this point we had been over served with tostados and I was starting to feel like they loaded them on the plate to help make up for the small portions of their "small plates".  We also ordered one of the specials which was grilled cojita cheese served atop a bright red slightly sweet piquillo coulis and scattered with capers; nice texture and good combination of salty/sweet with the piquillo sauce and the capers.

esquites

grilled cotija cheese

Kerry and I ordered the petite chipotle steak $18, that was a petite filet, grilled and served over an open faced quesadilla, topped with chipotle tomato sauce and queso fresco.  The rare meat was fabulously cooked to perfection and would have been an excellent match for the 2007 Cuvelier Coleccion Malbec blend from Argentina that was in my wine bag. Though delicious and cut it-with-a-fork tender, it was a bit overwhelmed by the sauce and the quesadilla underneath got soggy, giving the dish a bit of doughy finish.

petite chipotle steak

Phil ordered one of Guillermo's signature dishes that we've seen different versions of on a few of his menus, the diver scallops $28, poached in olive oil, served over rice and topped with poblano cream sauce. Again, perfectly cooked, slightly translucent with a firm texture, they had a wonderful sweetness that paired beautifully with the poblano cream sauce.  He has mastered this dish many times over and it shows.

So overall impressions:  good, creative food but a little on the pricey side for the portion size; nice, cozy comfortable atmosphere with attentive service but a disappointing sub par wine list that doesn't anywhere near live up to quality of his food.  And the attitude about not being able to bring a bottle for a corkage fee?  I'm not sure we'll be back for dinner, but lunch and breakfast rate high on our list.

KT's Winter Warmer Chili

It was one of those cold dark nights last week that I actually left the shop before 7pm.  As I opened the front door to Sangi's goofy dog greeting, comforting smoky, spicy smells drifted from the kitchen along with the rapidly clicking sound of a chopping knife in action.  Kerry was making chili.  I know if she is cooking the recipe is likely to include lots of peppers and a good amount of spicy heat, but there was another smell, a rich, almost caramel like sweetness in the air...ahh she had added one of her other favorite things in life to the recipe, a good dark beer. 

So we settled down with our delicious bowls of chili and cold bottles of Sierra Nevada beer while Harley the cat and Sangi made their cozy beds beside us to watch a little television.  There's nothing like a bowl of spicy chili in the winter to warm your soul...

Ingredients
    3-4 slices applewood or hickory smoked bacon, cut in pieces
    6-8 cloves garlic, chopped
    1 medium onion, chopped
    1 small green bell pepper, chopped
    1 small anaheim or poblano pepper, chopped
    (combined about 1 cup peppers)
    1 pound lean ground beef
    1 pound ground pork
    1 tbl. ground cumin
    1 tbl. ground coriander
    1 tbl. ground ancho chile
    1 tbl. smoked paprika
    2 tsp. dried oregano
    1 tsp. fresh ground black pepper
    ½ tsp salt (add more to taste later if needed)
    3 tbl. chopped chipotle chiles in ancho sauce
    2 tbl. apple cider vinegar
    Ground cayenne pepper to taste
    1 bottle (12 oz.) stout or porter beer
    1 to 1-1/2 c. water
    1 15 oz. can crushed tomatoes
    1 15 oz. can pinto beans, drained and rinsed
    Shredded cheddar, for garnish
    Sliced scallions, for garnish

Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, remove & set aside when browned. To the bacon fat add onions and peppers and sauté until nearly wilted then add garlic.

While onions etc are cooking, in a separate pan brown the meat in a tablespoon of oil with a little salt and pepper briefly in a couple of batches and set aside. Finely chop enough of the bacon to get a heaping tablespoon.

When onions etc are done, add the meat to the Dutch oven, stir well. Now add chopped bacon, cumin, coriander, ancho chile, oregano, smoked paprika, black pepper, and salt. Cook for about 5 minutes over med. heat, stirring frequently. Now add crushed tomatoes, chipotle chiles, beer, and enough water to get desired consistency. Mix well, cover and simmer on low heat for 15 mins.

Add pinto beans and vinegar. If needed add a little more water. Mix well, cover and simmer on low heat for 30 mins. – stir a few times.

Taste for seasoning and add salt if needed and a sprinkling of cayenne pepper if more heat desired. Serve in small bowls with shredded cheese and sliced scallions.

Makes about 6 servings.

Local Gifts with Heart and Soul

This holiday season Swirl Wine Bar & Market has taken "shopping local" to new level. Bottles of wine made by passionate New Orleanians, accompanied by holiday ornaments handcrafted by local artists with contributions to area non-profits, these unique packages perfect for those looking to do something meaningful with their holiday gift giving.  

A Gift From the Heart

The 2008 Moises Vieux Carre Pinot Noir is made by local doc James Moises, with 2008 representing one of the finest vintages Oregon has ever seen.  As a tribute to his native New Orleans, James has named this combination of two of his favorite vineyards "Vieux Carre" and only produced 100 cases.  Add a handcrafted wood and glass ornament featuring our treasured fleur de lis from our friends David Porretto and Paulette Lizano plus a donation to Steve Gleason's Initiative Foundation that supports ALS research and give a gift from the heart.$65




A Gift with Soul

The 2009 Vending Machine Wines Double Shotgun is a tribute to the New Orleans architectural icon, the double shotgun house, made by local wine producers Monica Bourgeois and Neil Gernon, from some of the top vineyards in California.  With only 150 cases produced, this blend of Cabernet Franc and Petite Verdot with its shotgun house label by artist Grant Schexnider is unique on its own, but when you combine it with a handcrafted wooden shotgun house ornament by Shaun Aleman and a contribution to the Preservation Resource Center, you have a truly special gift with New Orleans' soul. $60

Decadent and Delicious Meyer Lemon & Cardamom Ice Cream

Ever since my post, When Life Gives You Lemons, I've been dreaming about making the Meyer Lemon & Cardamom Ice Cream recipe.  So our dinner invite from a few of our friends tonight provided me the perfect excuse to try my hand at making ice cream, because with as much as Kerry and I cook, neither of us have ever made it!  But I have a feeling it is going to become a very dangerous item in our cooking repertoire!  And being that we only  have a few Meyer lemons left on our tree, it was time to act! 

We went to the farmer's market in the morning where I picked up fresh eggs and locally made whipping cream by the Rocking R Dairy.  We stopped at the new Rouses in the Warehouse District for Rock Salt for the ice cream maker and I had organic, unbleached sugar in the pantry with lots of cardamom pods from our Indian cooking.  Exotic and highly aromatic, cardamom is one of my absolute favorite spices.  It originated in southern India (no wonder I love it so much!) and is used commonly in both savory and sweet dishes like curry powders and chai tea. 

Kerry picked me 3 big lemons while I read the directions from the ice cream maker, given to us by our friend Mary.  I was ready!

This recipe is from the LA Times and besides the few adaptations I made, I found it to be pretty spot on.  But beware, there is nothing light about this.  It is rich, creamy, tart, tangy and sweet all at the same time with that hint of cardamom under all of that delicious lemon flavor.  It made enough for me to pack a quart container to take to dinner, and a half pint that I took to the shop for Mike and Michelle to try. 


Servings: 8

*3-5 Meyer lemons
*1 tablespoon cardamom pods, seeds removed and husks discarded, then lightly crush the seeds with a mortar & pestle
*1 cup half-and-half
*1 cup sugar
*1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
*6 large egg yolks
*3 cups whipping cream

1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.

2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.

3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.

4. Add the cream to the mixture. Juice 3-5 lemons and add the juice (you should have about three-fourths cup) to the cream mixture. Give it all a quick mix with a spoon, cover with plastic wrap and chill thoroughly in the refrigerator for about 2 hours.

5. Freeze in an ice cream machine according to the manufacturer's instructions. (Makes 1 quart.)

2011 Thanksgiving Hit List

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

Every year I give a few pairing tips with recommendations from our selection.  To spice things up a bit this year I've asked everyone on staff to make their personal picks.   We’ve chosen traditional and some more adventurous options at different price points so there is something for palate and every wallet.  Each of the wines will have a tag with that silly turkey photo above and if you purchase any four of these wines for your celebration, we’ll give you a 10% discount. And we’ll be featuring 3 of these wines in our Wednesday Nite Flites so come in and try a few to see if they'll suit your menu!

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

Our Picks: Beth: Laetitia Sparkling Rose, $24.50; Mike: Nicolas Feuillate Champagne, $34.99; Matt:  Segura Viudus Reserve Cava, $9.99;  Kerry: Gosset Brut Excellence, $49.99; Michelle: Basca Cava, $17.99

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

Our Pick:  Mike: 2009 August Kessler R Kabinett Riesling, $14.50;  Matt: 2009 Vending Machine Winery Loula's Revenge, $25.99;  Beth/Michelle: 2009 Királyudvar Tokaji Furmint Sec, $19.99; Kerry:  Chehalem Chemistry, $14.50

Serious dry rosés made from Pinot Noir, Sangiovese, Syrah or Mourvedre grapes or blended proprietary rosés have acidity to balance the citrus, red and stone fruits and usually sport structure and a long finish but light tannins.


Our Pick: Mike/Michelle: 2010 Taburno Aglianico Rosato, $14.99; Matt: 2010 Codici Rosato, $11.99; Beth/Kerry: 2010 Belle Glos Pinot Noir Rose, $19.99;

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

Our Pick: Mike: 2007 Cascina Delle Rose Dolcetto, $16.99;  Matt: 2009 Santo Cristo Garnacha, $9.99; Michelle 2010 Pierre Chermette Beaujolais, $15.99; Beth: 2009 Centonze Frappato, $15.99; Kerry: 2009 Palacios Petalos, $22.99

Syrah and Zinfandel have the spice, dark fruit and berries to bring out the best in cranberry sauces as long as the wine has soft tannins and ripe, forward fruit and the sauce is balanced -- moderately tart and not too sweet.  An alternative could be some of the spicy reds from Southern Italy.

Our Picks:  Mike/Beth: 2009 CS Cellars Vindetta, $19.99;  Matt: 2006 Cellar Masroig Sycar, $21.50; Michelle: 2009 Marietta Sonoma County Zinfandel; Kerry: 2007 Constant-Duquesnoy Vinsobres $20.99

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

Our Pick: Mike: 2009 Dominio IV Love Lies Bleeding, $22.99;  Matt: 2009 Apaltagua Pinot Noir, $10.50; Michelle: 2009 Stoneleigh Pinot Noir, $14.50; Beth: 2008 Moises Holmes Hill Pinot Noir, $36.99; Kerry: 2010 Terre Nere Etna Rosso, $18.50
 
So there you have it! But remember the most important thing is to drink wines that make you happy with people that make you smile, because that is what it's all about!

Ricotta Gnocchi with Sherried Mushroom Sauce

I've always liked gnocchi, but never loved gnocchi until I had it at La Grotta, just off of the main piazza in Cortona, Italy.  The reason for my change of heart I'm sure has something to do with the fact that I was in a great little trattoria in one of my favorite hill towns with a very special group of people, but it also had to do with the style of gnocchi served at the table.

Tuscan Gnudi Gnocchi (photo from DaVinci Cookbook

People are most familiar with the more dense, chewy gnocchi made with russet potatoes.  But the term gnocchi comes from the word gnocco (pronounced neeocco) which means dumpling, and they can be made many ways. Because just like most of Italian cooking, these delicious lumps do not just vary from region to region, but from household to household as well, depending upon what is available. Besides the popular potato gnocchi there is the “semolina gnocchi” from Rome, topped with cheese and baked, gnocchi di panne from Friuli that is made with bread crumbs, and the gnoochi gnudi from Tuscany made from ricotta cheese and spinach.

Semolina Gnocchi (photo from lindaraxa)

 It is this Tuscan style gnudi that made me fall in love with gnoochi.  Soft, fluffy and light as air these creamy pillows are usually served in Tuscany with simple tomato sauce and are just heaven on a fork.  I've been inspired to have a go at making them, but decided to start with an even simpler version of gnudi that is made with just ricotta, flour, eggs and cheese.

The key to making these gnoochi successfully to me is good ricotta cheese.  We are fortunate that our friends over at St. James Cheese carry handmade ricotta from Caseficio Gioia in California by Vito Girardi, a third generation cheese maker from Puglia whose grandfather was one of the first makers of burrata. Ricotta is a simple fresh cheese, but flavorful and adaptable to many savory and sweet recipes. I just love the richness of this, it's the real deal! Pure white, a little nutty, slightly sweet with a fluffy, dry texture. Trust me, you will never go back to the store brands.  But call St. James before you go over, they don't always have it on hand.

The first step in this recipe starts the day before because even with this dry style of ricotta, you need to drain any excess water out of it over night.  This is especially important if you are using the more common store bought brand.  It is simple, just line a strainer with a coffee filter, put the cheese in the filter, set the strainer over a bowl, cover with plastic wrap and refrigerate overnight.

Ok, so you've drained your ricotta overnight and are ready to make some Gnudi Gnoochi!  The best is to make these just before you are going to eat them

The gnocchi (from Lidia Bastianich):
*1 1/2 pounds fresh ricotta cheese or 3 cups packed whole-milk ricotta cheese drained overnight
*1 3/4 teaspoons salt, plus more for the pasta water
*2 large eggs
*1/2 cup freshly grated  Piave cheese (the recipe calls for Parmigiano-Reggiano, but we always have piave at the shop...)
*1/2 teaspoon freshly ground white pepper
*1/4 teaspoon ground nutmeg, preferably freshly grated
*1-2 cups all-purpose flour, or as needed, plus more for forming the gnocchi (I know this sounds a little vague, but the amount of flour will depend greatly on dryness of the ricotta)

1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

2. Turn the drained ricotta into mixing bowl. Beat the eggs and 1 teaspoon salt
in a separate bowl until foamy. Stir the eggs, 1/2 cup grated cheese, pepper, and nutmeg into the ricotta with a wooden spoon or spatula until thoroughly blended. 

3. Add 1/2 cup of flour to the bowl and stir. Continue to add flour (a little at a time) until the dough comes together (will be fairly sticky).  Using a spoon, scoop a small bit of dough (about 1 teaspoon) and drop it into the boiling water.  If the gnocchi holds it’s shape, then you have added just the right amount of flour.  If you see bits shedding off of the gnocchi, then you need to add more flour to the dough.  Stir in a bit more flour and repeat the testing process above till your gnocchi holds together.
 

4. Flour your hands, the work surface, and the dough lightly, as necessary, to prevent the dough from sticking. Divide the dough into six approximately equal pieces. Roll one of the dough pieces out with a back-and-forth movement of your palms and fingers to a rope about 1/2 inch wide.  

5. Cut the roll crosswise into 1/2-inch lengths. Repeat with the remaining dough. Dust the cut gnocchi lightly with flour and toss them gently to separate. Let them stand while preparing the sauce.

*At this point you can freeze some of the gnocchi.  I used half for the recipe and froze the rest for later!  When you are ready to use the frozen gnocchi, you don't need to thaw them, just put them right in the boiling water.

The mushroom sauce: 

*2 tablespoons butter
*2 tablespoons olive oil
*12 oz. shiitake mushrooms, cleaned, stemmed and sliced
*1/2 cup sliced shallots
*1 1/2 cup chicken stock
*1/4 cup good quality sherry
*1 tablespoon chopped fresh sage
*2 tablespoons heavy cream
*Kosher salt
*Freshly ground black pepper
*3 cups coarsely chopped arugula
*Grated Piave cheese

1. Warm butter and olive oil in a large skillet over medium high heat.  Cook just until the butter begins to brown (about 2 minutes).  

2. Add sliced shiitakes and shallots and cook, stirring occasionally, until golden brown (about 10 minutes).  Add stock, sherry and sage, stirring to combine.  Simmer until liquid is slightly reduced (about 6 – 8 minutes).  Stir in heavy cream, then season to taste with kosher salt and freshly ground black pepper.  Reduce heat to low to keep sauce warm while gnocchi are cooking.

3. Working in small batches (about 10 gnocchi at a time depending on size), drop gnocchi into the boiling, salted water.  When the gnocchi rise to the surface, scoop out with a slotted spoon and add to the skillet with the mushroom sauce.  Repeat until all gnocchi are cooked.

4. Return heat to medium, add chopped arugula and toss.  Cook until arugula is wilted and everything is nicely heated through (about 1 minute).  Finish with a healthy dusting of freshly grated Piave cheese.

This Week at Swirl Wine Bar & Market

Happenings 

Our Annual Bubbles Tasting Just Got Better...
Although I really enjoy each and every event we put on in the shop, there is something very special and festive about our annual Beautiful Bubbles tasting.  Lover of all things bubbly, Fine Wine Specialist Linda Smith of Republic National, joins us each year to celebrate the holiday season with a tasting of international wines.  We sip bubblies from California, France and Italy (of course!), getting more and more giddy with each glass of effervescent bliss.  It is truly a special event, and this year we've made it even better by adding one of our other most favorite things in the world, cheese!

Who better to invite to present the cheeses than our friends over at St. James?  Casey Foote will be joining us as we pair 5 cheeses from across the globe with our favorite bubblies. This is a perfect time to find that special bottle and delicious cheese to serve for the holidays, pick up a unique gift for the bubbly lover in your life or just enjoy a festive evening out.

The event is Thursday, November 17 from 6:30 to 8pm.  This is a seated tasting and limited to 20 people and we do have spots available, but they are going fast!  Call us at 504.304.0635 for a reservation, prepayment is required to hold your spot! $25 

Upcoming Events

Wednesday Nite Flites, November 16, 6-8pm 

This week we'll be popping some exciting bottles from little know regions in Europe and hopefully wake up your palates with new sensations! Spain, Italy and France will be represented with wines from Montefalco, Bierzo and Saint Bris.  Check out our Facebook page on Wednesday to see what we'll be serving!  We don't take reservations for the flites, it is a first come, first serve basis, so just pull up a seat at the bar and pick up your boarding pass! The flite is $12-$15, cheese plates ($12) and charcuterie plates ($10) will be available as well.

Annual Beautiful Bubbles with Linda Smith plus St. James Cheese, November 17, 6:30 to 8pm
5 delicious bubblies from around the world paired with our favorite cheeses.  Casey Foote from St. James will present the cheeses and Linda Smith from Republic will present the bubbles. Limited to 20 people, $25, reservations required, call 304.0635.  This event is at Swirl.

Friday Free for All, November 18, 6-8pm
David Sobiesk joins us tonight with some great selections from Spain! No reservations required!  Check out our Facebook page on Friday to see what we'll be serving!

Wednesday Night Flites, Festive Holiday Wines, November 23th, 6-8pm
Wines are TBA, but I'm secretly hoping for an Amarone...I'll keep you posted!

Closed Thanksgiving, Thursday November 24th

Friday Free for All, November 25, 6-8pm
Join us for our regularly scheduled tasting of 4 free wines! No reservations required!  Check out our Facebook page on Friday to see what we'll be serving!

Wednesday Night Flites, Special Guest Antonio Molesini, November 30th, 6-8pm
Wines are TBA, but I'm secretly hoping for an Amarone...I'll keep you posted!

Merci Beaucoup!  2009 Moises "Mes Amis" Pinot Noir Release, December 1, 6:30 to 8pm
Join James Moises and friends as they pour bottles of his newly released Oregon Pinot Noir that has a special New Orleans story.  Click here for more info, Mes Amis

An Evening in Bordeaux with Yvon Mau Imports, Tuesday December 6, 6-8pm
Join Warren Helman for this special tasting of Chateau wines from one of the world’s most famous regions.  Warren spends a lot of time in Bordeaux seeking out surprising bargains on top quality reds and whites and he'll be sharing first hand knowledge about vintages and producers.  $12, reservations are required, call 304.0635. 

Creminelli Salami, Italian Wine & Cheese, December 8th, 6:30-8pm
Join Cristiano Creminelli, a premier producer of artisan cured meats at St. James Cheese for a unique night of pairing wine with cheese and the Creminelli products. This is a don't miss event for all of you hard core carnivores!  Antonio may not be able to attend because of the date change, if so I will present the wines using my best Italian accent :) This event is at St. James, call 899-4737 for pricing and reservations. 

Antonio's Italy

We had so much fun on our tour of Tuscany, we're working on another....May 26-June 2, 2012.  Copies of our itinerary and pricing can be viewed here:  Antonio's Italy

Swirl and Savor
Our wine and food blog...here are a few from the past 2 weeks, but there are lots more at swirlandsavor.
This Week
Merci Beaucoup, 2009 Moises Mes Amis Release!
"It was March of 2003, and local doc James Moises had just one week to turn his newly acquired 10 acres of land into a vineyard.  The eternal optimist, he didn't think twice about trying to handle the back breaking task with just two other guys, but luckily his friends back home thought better.  So they came to Oregon, eight New Orleanians who didn't know a thing about planting a vineyard, but wanted to help their friend accomplish his dream..." Click here for the post, Mes Amis 

 
Antonio's Italy, A Wine and Culinary Vacation in Tuscany

"Join Swirl Wine Bar & Market in May 2012 as Antonio Molesini, Italian Wine Specialist and native of Tuscany, takes us on a very special wine and cultural tour of his homeland.  We’ll be living like locals, spending a week in a historic villa in Cortona and visiting Antonio’s favorite wineries, restaurants, hill towns and wine bars."  Click here for the itinerary and pricing: Antonio's Italy 

Fatma and Fatoush
"I received an email from our friend Fatma the other day letting us know that her new restaurant, Fatoush in the New Orleans Healing Center, was now quietly serving a full menu.  We were in the neighborhood delivering some wine for a wedding Saturday afternoon, so we decided to stop by and check out the progress."  Click here for the post:  Fatma & Fatoush

Sundays are the Best

"I cherish my Sundays, especially in the "winter" here in New Orleans.  It's the only day that neither of us walk into the shop to do anything unless we absolutely have to, or if we need wine...  So tonight is a good night, I've spent the day writing, reading, taking a ride on the very windy lakefront and now Kerry is in the kitchen putting together a fabulous roasted beet salad..." click here for the post: Sundays

Last Week 

When Life Gives you Lemons
"A few years ago Kerry and I decided to take advantage of our subtropical climate and plant a few citrus trees.  Our tiny yard doesn't allow for much so we planted an orange tree in the front yard, a key lime tree in a pot on the front steps and a meyer lemon in the back.  We have about 30 big, beautiful and incredibly juicy lemons that are, of course, all ready to be picked."  Click here for the post:  Lemons 

Savory Pumpkin Ravioli

"I managed to get out of town for a few days this weekend and took a quick trip to visit my family in Pennsylvania.  The cool fall weather and changing leaves have been a refreshing change from the still way to hot temperatures in New Orleans!  I always like to cook something special when I'm here and the abundance of autumn veggies and gourds inspired me to make homemade Pumpkin Ravioli."  Click here for the recipe, Pumpkin Ravioli


Hope to See You Soon!
Beth, Kerry, Michelle, Matt, Michael and Sangi

Merci Beaucoup! 2009 Moises Mes Amis Pinot Noir Release

It was March of 2003, and local doc James Moises had just one week to turn his newly acquired 10 acres of land into a vineyard.  The eternal optimist, he didn't think twice about trying to handle the back breaking task with just two other guys, but luckily his friends back home thought better.  So they came to Oregon, eight New Orleanians who didn't know a thing about planting a vineyard, but wanted to help their friend accomplish his dream.   In the cold pouring rain they worked to mark the rows, pound the posts, drill the holes and plant the vines.  They worked from sun up to sun down in mud up to their knees and they accomplished their goal: 10,000 vines in the ground in one week. Pretty serious business for a bunch of amateurs!

In the fall of 2009 James was able to harvest the vineyard for the first time and he named the bottling "Mes Amis" as a tribute to those who put their lives on hold for a week to help a friend.  And now after two years of bottle and oak aging, he's ready to let his friends and you, literally taste the fruits of their labor and try his 2009 Moises Mes Amis.

Come to Swirl on December 1st to hear the story, meet the friends who were there when it all started, and of course taste the wine!  We'll be pouring lots of Mes Amis for free from 6:00 to 7:30, and all of James' other Pinots, including the fabulous 2008 releases will be available at the bar for $9 a glass.  If you've ever been to one of James' release parties at Swirl, you know your glass is never empty and the store is always full...

Sundays are the Best

I cherish my Sundays, especially in the "winter" here in New Orleans.  It's the only day that neither of us walk into the shop to do anything unless we absolutely have to, or if we need wine...

So tonight is a good night, I've spent the day writing, reading, taking a ride on the very windy lakefront and now Kerry is in the kitchen putting together a fabulous roasted beet salad.  I'm about to saute some sweet potatoes from the farmers market in butter and fresh sage from the garden.  Madeleine Peyroux is singing softly in the living room, the front door is open, sending in a wonderful breeze and the sound of the chimes on the front porch.  There's a bottle of 1998 Manzoni Barolo Vigna d'la Roul breathing on the table and a few steaks that are ready to go on the grill.  Harley the cat is contently watching all of the goings on from his perch on the sofa, while Sangi patiently waits in the kitchen knowing that steak means good things for good dogs.

And I have to say that at this moment, on this particular Sunday, life feels pretty damn wonderful.  I hope you all are enjoying yours...

Kerry's Roasted Beet Salad
Take 2 large golden beets and roast in the oven at 375 degrees for about an hour, or until soft.  Peel off the outer skin and cut in half.  Thinly slice the beet halves and set aside.  Take a couple of handfuls of really fresh mixed greens and lay them over a platter, place the slices of beets over the greens.  Slice up 1/2 of a vidala onion and sprinkle over the beets and then cover with fresh micro greens.  Sprinkle with salt and freshly ground pepper and then drizzle a little white wine vinegar followed by really good quality olive oil and top off with small bits of fresh goats cheese, and enjoy your Sunday salad!

Antonio's Italy, Wine and Culinary Vacations, Itinerary May 2012

 

Antonio’s Italy

May 26-June 2, 2012

Join Swirl Wine Bar & Market in May 2012 as Antonio Molesini, Italian Wine Specialist and native of Tuscany, takes us on a very special wine and cultural tour of his homeland.  We’ll be living like locals, spending a week in a historic villa in Cortona and visiting Antonio’s favorite wineries, restaurants, hill towns and wine bars. With its centralized location, Cortona is the perfect base from which to explore both Umbria and Tuscany, allowing easy access to Orvieto, Montepulciano, Chianti, San Gimignano, Florence, Lake Trasimeno and more. 

Sorry, This Trip is Full!

Fatma and Fatoush

I received an email from our friend Fatma the other day letting us know that her new restaurant, Fatoush in the New Orleans Healing Center, was now quietly serving a full menu.  We were in the neighborhood delivering some wine for a wedding Saturday afternoon, so we decided to stop by and check out the progress. 

As we enter the restaurant from the Healing Center, we literally run into Fatma.  Dressed in a skirt, wedge heeled boots, stripped blouse and a lacy neck scarf, she is charging out of the kitchen, cordless power drill in hand assisting with the installation of the speakers for the newly installed sound system.  She hands the drill over to the guys, greets us with hugs and kisses, grabs a few menus and brings us to a table in the newly opened dining room. Ah the ever changing hats of a restaurateur!  But she actually had time to visit with us a while so we were able to chat a bit about her latest project.

Having been on the New Orleans restaurant scene for almost 25 years, Fatma actually came out of retirement specifically because of the Healing Center.  The concept of the healing center was developed post Katrina as a new model for community centers, "specially created to help, heal, and empower surrounding neighborhoods on a civic, social, economic, environmental, intellectual, and spiritual level". The developers have taken an abandoned eye sore and turned it into an artful, brightly colored and nicely landscaped complex that houses a holistic blend of businesses and services all meant to feed the body, mind and soul. The well designed space gives you easy access to a cooperative grocery, street university, fitness center, book store, yoga studio, green business incubator, healing arts collective, performance hall, interfaith center, and Fatma's restaurant, Fatoush.

Dining room at Fatoush

Chef in the open kitchen

Our original intention was to have a cup of coffee and a piece of their delicious homemade baklava, but after talking with Fatma about the menu, we decided to try a few small bites.  A really nice mix of Middle Eastern, Mediterranean and Turkish dishes, there is a lot to choose from at really affordable prices. The most expensive item on the list is the grilled lamb chops at $15.99, and considering the quality of ingredients they are using, this place is a truly a bargain.  Focused on using local and organic products, they also use free range chicken and meats that are Kosher, Halal Cut, and grass fed from the Gonsoulin Farm in New Iberia. 

Lahmacun

 They have a Turkish chef, Hakki Erce, so we wanted to try some of the traditional dishes ordering the Lahmacun and Imama Bayildi. To drink we decided on Turkish black tea that comes from Fatma's mother's tea farm in Turkey, which by the way is complimentary and you can drink it free all day long if you so desire.  They first send their fresh, warm, organic house made pita bread accompanied by a deliciously rich dip of sundried tomatoes, kalamta olives, sumac and olive oil.  Again a complimentary item with your meal, I promise that once you taste it you will devour every last bite of it before your next item arrives.  Next up for us was the Lahmacun ($3.50), a sort of Turkish flat bread topped with freshly ground, spiced beef and lamb which you fold and put in red onion, parsley and sliced tomatoes.  House made flat bread and fresh ingredients made this a simple but really tasty, healthy dish. 

Imama Bayildi

The Imama Bayildi ($4.99) arrived as we were finishing the flat bread and was a beautiful slice of pan fried eggplant topped with a mix of sauteed onion, tomato and garlic accompanied by rice and fresh lettuce and tomato.  A sort of Turkish take on caponata, the eggplant was perfect fork cutting texture and the flavors of the topping, balanced and again prepared with all fresh ingredients.

Turkish tea and baklava

Well I still had that bakalava on my mind and even with as full as I was beginning to feel, we got our tea refilled and put in an order.  An order ($4.95) happens to be three pieces of the best melt in your mouth homemade pastry, nuts and honeyed syrup you've ever tasted, so beware because you will be licking your fingers and your plate before it's all over....We can't wait to come back for a full dinner and try those lamb chops!

The New Orleans Healing Center

We find the whole scene refreshing, from the healthy food at Fatoush, the organic food market, the services and other business just give this place a really welcoming vibe.  If you haven't been yet, you need to check out the New Orleans Healing Center.  And Fatoush is a must for those who like healthy food, prepared fresh with local ingredients and the best of intentions! 

Fatma & Bob

 Great job Fatma, you've done it again! And yes, we are already talking about a wine dinner....

When Life Gives You Lemons...

A few years ago Kerry and I decided to take advantage of our subtropical climate and plant a few citrus trees.  Our tiny yard doesn't allow for much so we planted an orange tree in the front yard, a key lime tree in a pot on the front steps and a meyer lemon in the back.  Well the orange tree has been struggling since day one, too much wind, fighting with the grass for nutrients, sadly we may have to take it up soon.  The key lime has given us enough to make some great Sunday night cocktails but it is the Meyer lemon tree that has really thrived this season.  We have about 30 big, beautiful and incredibly juicy lemons that are, of course, all ready to be picked.

Meyers are different than regular lemons.  They were identified in 1908 by Frank Meyer and are thought to be a cross regular lemon and a Chinese mandarin.  They are more round, have a beautiful smooth but thin, deep yellowy colored skin with a slightly orange tint. Meyers have a wonderful tangy aroma and are sweeter and less acidic than the standard lemon give you twice as much juice.

So in wondering what to do with all of these lemons, I found this great post from the LA Times on 100 Things to do with Meyer Lemons. And while many of the recipes are tempting, the one I may do first is the Meyer Lemon and Cardamon Ice Cream...anyone have an ice cream maker I can borrow?