Cool Summer Cocktails at Cure

I snapped a few quick pictures at the Slow Food New Orleans cocktail class at Cure. We learned the tricks of the trade for 3 summer cocktails that featured local, fresh ingredients including the Anejo Highball, Bramble and Peach Smash.

While all were delicious, I'd have to say my personal favorite was their take on the Anejo Highball (I'm not sure why the called it anejo when it was made with a blanco, but I guess it just sounds better...). Ingredients included fresh cucumber slices, lime juice, tequila and bitters, it was the first cocktail of the evening. It was followed by the Bramble, made with a fresh blueberry puree, gin and lemon juice and with the peach, bourbon and mint "smash" as the finale.

Lots of great information, techniques and fabulous cocktails were enjoyed by all. Here's the recipe for the light and refreshing Anejo Highball:


2 cucumber slices
2 lime wedges
1 part simple syrup
1 part fresh lime juice
2 parts blanco tequila
a little club soda
splash of Angostura Bitters

-Muddle the lime and the cucumber
-Add the the simple syrup, lime juice and tequila and stir
-Fill the glass with ice and top off with club soda
-Add the splash of bitters

Enjoy!!And if you have yet to visit Cure, put it high on your list if visiting an upscale, beautiful cocktail lounge with great drinks, nice small plates on the menu and a really comfy atmosphere, sounds like a good time to you! We need more of this in New Orleans!!

Pesto Trapanese

It all started with a beautiful bowl of heirloom cherry tomatoes....

Our friend Cynthia from New York (Farmhouse Table and our partner in crime for the Divine Sicily tour), was coming in to town with 3 incredible wines that she brought back from Sicily made by this unconventional and somewhat controversial producer that we will be visiting on our trip, Frank Cornelissen. I wanted to keep things simple to allow the wine to be the star of the show, and also wanted something that was utterly Sicilian.

Off to the Tuesday Crescent City Farmer's Market I went, in search of local ingredients I could use for this meal. I am a tomato fanatic so I went a little crazy at the heirloom tomato lady's stand and then again at the cute guy's stand and came home with bags of heirloom tomatoes in all different sizes, shapes and colors, plus a big bag of fresh basil.

So, I started digging through all of my cookbooks and found this classic Sicilian pesto made with fresh cherry tomatoes. I decided to use Lidia Bastianich's version as I have found all of her recipes to be tried and true. And she did not disappoint on this one! Delicious, light, fresh and very unique, this is the perfect summer pesto. Just add some of Chef Daniel Esses' homemade fettuccine, good friends and a few bottles of wine for an amazing meal!

Pesto Trapanese
From Lidia's Italy

Serves 4 to 6


¾ pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
½ teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:
A blender (my preference) or a food processor
A pot for cooking the spaghetti

Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.

Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you’re going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.

Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

Great Events This Week at Swirl!

A Swirl and Savor Event; Tapas Tuesday with Dante's Kitchen Chef Bryan Armour
Tapas Tuesday has become quite a popular term in New Orleans since we started our wine and food pairing nights a few years back! To clear up any confusion, Tapas Tuesdays at Swirl happen once a month and feature different talented chefs from the New Orleans restaurant scene. The event is the best ticket in town as your $20 gets you a tasting of 6 different wines paired with a tapas sampler plate of items designed for Swirl by some pretty creative people! This Tuesday will feature tapas by Dante's Kitchen Chef Bryan Armour.

The wines for Tuesday's event will feature native and international varietals from Chile and Argentina. Craig Newchurch will be pouring Torrontes, Bonarda, Carmenere, Cabernet and of course a big beautiful Malbec will close the show. But sign up quick because this is a popular event and we fill up fast! For reservations call 504.304.0635, or reply to this email.

A Visit from Paul Sowerby of Adelaida Cellars, Paso Robles
The synergy of unique “terroir”, sustainable agriculture and minimalist winemaking all come together in the ripe, well balanced wines made at Adelaida Cellars. Named after a 19th century settlement in the Santa Lucia Mountains, the winery lies on the Westside of Paso Robles, some 15 miles from the fog shrouded Pacific coast at elevations of 2000 feet. They make some killer, highly rated, Chards, Pinots, Rhone Blends and more, so please join Paul and Gabe Daigle from Select Wines for a tasting of 4 of their wines at our Friday Free For All this week. And as he is each Friday, Chef Daniel Esses will be in the house with his California inspired tapas! Friday 6-8pm, no reservations required.

Trust This Tip!

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

This Weeks Tip!
Freshly Foraged Pacific Northwest Porcini Mushrooms – Italians gave them their well-known name, porcini or "little pigs", for their plump round shapes. Known around the world for their subtle, distinctive flavor, these delectable mushrooms are among the most sought after of all fungi. Almost impossible to find fresh, we've discover a secret source for Pacific Northwest Porcini. Known only by local chefs, our source will take orders on Monday for delivery on Wednesday. They're $24/lb and worth every penny. Call me if you are interested, I'll be ordering some this week! 504.304.0635

Swirl Unfiltered: A16 Food + Wine Review

Ok, so I think you've all figured out by now that I am crazy for anything Italian; the food, wine, people, history and culture are a never ending source of fascination and excitement for me. I love to discover new indigenous varietals (there are over 800 by the way...), great regional recipes and I could travel there every year of my life and still not get enough. Did I ever mention that I think I was Italian in another life? Well, that's a whole different post...anyway I've written a lot about my favorite Italian wine bible, Gambero Rosso (see my post Italian Wine, Love at First Sip), that I use when I’m looking for very specific information on a certain wine and its producer. And my other go to book has always been Vino Italiano by Joseph Bastianich & David Lynch that explores each region's predominant grapes, winemaking styles, major producers and the history and culture of the region. Great to curl up with on the sofa with a glass of Italian wine!

Currently I am totally captivated by a new book, introduced to me by another blogger, called A16 Food + Wine by Nate Appleman and Shelly Lindgren. That authors are the chef/owner (Nate) and wine director/owner (Shelly) of the acclaimed A16 restaurant in San Francisco named after the Italian motorway that runs from Naples to Puglia. The restaurant uses the food and the wine of southern Italy as its inspiration and the book beautifully expresses that focus. I can't get of this area, as I find the bold rustic flavors of the south a refreshing change from the more refined popular wines of central and northern Italy

Shelly Lindgren tells the first half of the story as she takes you on a journey through each of the regions south of Rome, including Sicily and Sardinia and talks of their history, key producers, predominant varietals and food pairings. My heart starts to pound faster as I read about the once nearly extinct varietals like Pallagrello Bianco and Coda di Volpe in the Campagnia section while the more familiar Primitivo and Negroamaro highlighted the Puglia chapter make my mouth water for their inky dark fruit.

Nate Appleman takes over in the second half of the book with an intro to the "must haves" of the the Italian pantry, the core ingredients that make these bold, rustic foods shine. And in case you don't have access to these carefully chosen items, he has a resource section in the back of the book. Ingredients like Calabrian Chiles, "00" flour, are discussed as well as recipes for preserved Meyer Lemons, homemade Ricotta Salatta, Brodo (a light broth)and more.

The heart of the book is the recipes made from fresh local ingredients that reflect the essential element of southern Italian cooking: simplicity. The opening page discusses the culinary heritage of the south having been much poorer than the north and that the "la cucina povera" or peasant cooking was born of necessity. "Just as southern Italian winemakers cherish their indigenous grapes, southern Italian cooks are rooted in the past, nearly to the point of obsession with preserving the old ways."

The food chapters are divided by type such as antipasta, pasta, vegetables, seafood, with a heavy emphasis on meat and poultry due to the route the A16 takes through the hilly inland regions. The chapter on Neapolitan pizza is fantastic with great instructions on making the perfect dough, grilling pizza (one of my favorite preparations!), and using sparse, traditional toppings. Recipes like Summer Vegetable Cianfotta (Campania summer stew), Braised Halibut with Pistachios, Preserved Meyer Lemon and Capers, Cavatelli with Ragu Bianco, Wild Mushrooms and Pecorino and Monday Meatballs (pictured above, photo by Gary Friedman / Los Angeles Times) are all well written, with easy instructions and most have relatively shorts lists of ingredients. And every recipe comes with a wine pairing from southern Italy, beautifully done!

Gorgeous photography by Ed Anderson, easy to follow recipes, in depth information on wines and their regions and a great resource section for hard to find items, this book is a must have for any Italian food and wine nut! You can order a signed copy directly from their website: A16sf , or from Amazon by clicking here: Amazon.com


Also, if you're like me and still can't get enough, Saveur magazine just did a great piece on Basilicata in their May issue.

Having just poured my self a cool refreshing glass of Falanghina from Campania, chapter on Calabria awaits...

Deliciously Versatile Chermoula

Thanks to one of my favorite local chefs, Dan Esses, I've recently become infatuated with Chermoula, a very versatile spice paste used in Algerian, Moroccan and Tunisian cooking. In its most basic form it is a combination of parsley, coriander, onion and garlic. It's deliciously fragrant and fresh tasting and is usually used as a compliment to fish, although I'm finding you can use it on just about anything! Chermoula can be used as a marinade, dressing, dip and use it on meats, fish, roasted veggies, salad....you get the idea!

Here's a basic Chermoula recipe:

Ingredients:

* 1 bunch cilantro (coriander), finely chopped
* 4 cloves garlic, pressed or finely chopped
* 2 tablespoons paprika
* 1 tablespoon cumin
* 1 teaspoon salt, or more to taste
* 1/2 teaspoon red pepper
* 1/4 teaspoon saffron threads, crumbled
* 1/4 cup extra virgin olive oil
* juice of 1 lemon

Mix all ingredients together in a bowl.


Most recently I roasted 2 lbs of eggplant, caramelized a sweet vidalia onion, boiled 2 potatoes and threw them in the food processor with the Chermoula to make a thick spread. I went to Nor-Joe's off of Metairie Road for a can of roasted piquillo (another new obsession thanks to Dan!) and stuffed the eggplant spread in the sweet little peppers. I also got some pine nuts there and toasted those, crushed them and used them as a garnish with fresh cilantro. This was my offering for our DC-10 dinner featuring "weird wines" where I paired it with a Negroamaro from Puglia, the Tormaresca Masseria Maime. Amazing wine, pretty decent pairing and the dish got rave reviews!

Next I'm thinking of using it as a marinade for a nice piece of fish, served over some red quinoa...you can make up a batch of the Chermoula and keep it in the refrigerator for about a week and put it on everything!

Trust This Tip!

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

This Weeks Tip!
Amazing Agriturismo in Sicily – Hugging Sicily's stunning southern coast near the Valley of the Temples, Azienda Agricola Mandranova is more than just a guesthouse with friendly owners. Regular cooking classes with ingredients picked from the surrounding gardens, a working Olive estate in a beautifully restored farmhouse, to stay here is to be thrust into the heart of Sicilian family life. Proprietors Guiseppe and Silvia di Vincenzo are fantastic hosts who have filled the estate with antiques and terra-cotta pottery from Caltagirone, the hub of Sicilian ceramics production for hundreds of years. It is a beautiful property set on 420 hilly acres, with stunning view of olive groves from any of the 11 rooms, and will be our home for the second leg of our Divine Sicily Cultural, Wine and Culinary Tour!

http://www.mandranova.it/

Wine of the Moment, 2006 COS Nero di Lupo

As we were researching wineries to visit on our upcoming wine and culinary tour of Sicily, I knew we could not miss a small, biodynamic producer making some of the most exciting and individual wines in Sicily in the province of Ragusa. C.O.S was created in 1980 by three founders, Giambattista Cilia, Giusto Occhipinti and Giuseppina Strano, former school friends who shared a passion for the wines of their native territory. Starting in a garage as students, they’ve taken advice along the way from Giacomo Tachis, the creator of Super-Tuscan wines Solaia, Tignanello and Sassicaia. They named their new project COS, using the first letter of each of their surnames.

Owner and marketing director Giusto Occhipinti is one of the stars of the contemporary Sicilian wine scene. A trained architect, he is a traditionalist winemaker, but with modern aesthetic sensibilities. He makes great wine by keeping it simple, adding virtually nothing to his wines but patience and attention, showing the true identity of the region and the land with a sense of style and attention to detail.

All COS wines are made naturally, unfiltered and with very little sulfur added. One COS wine, Pithos, is even fermented in Greek-style terra cotta amphorae, which is about as traditional as winemaking gets. COS also makes a couple of excellent straight nero d'avolas, including our featured wine the Nero di Lupo. As rustic as these wines may sound, they're also some of the best made in Sicily, proving that respect for tradition and excellence can go hand in hand.

The COS Nero di Lupo is 100% Nero D'Avola, but very different from the fat, super ripe, fruit forward style being produced with the American market and high scores in mind. The Nero di Lupo is unfiltered 100% Nero d'Avola made from grapes grown at their local Bastonaca vineyard. Fermented in stainless steel and aged for a further 24 months in cask it has remarkable finesse with rich fruit flavors balanced by flinty notes, balance, and complexity. This has extremely supple tannins and is about as varietally pure a Nero d’Avola as you will ever find. Pure, dark red fruit balanced with fresh acidity. This is distinctive, delicious stuff from a classic Sicilian producer. $26.99

We also carry one of their whites, the Ramí is made from Inzolia and Grecanico farmed at C.O.S.’ Ramingallo vineyard at nearby Comiso. Pale green in appearance, this has a deliciously appealing nose of blossom, peach and apricot. The palate shows mouthfilling fruit, and indeed this is full bodied, soft and rounded. After the initial rush of peach, apricot and melon comes an unexpected but very welcome hint of thyme. The lingering bitter almond finish makes this hugely drinkable and seductive. $24.99

But, if you are interested in either of these wines, you need to visit Swirl because we are the only store in Louisiana that has them!

Fettuccine with Porcini Paired with COS Nero Di Lupo

Two things come to mind when pairing with Sicily's most popular red wine Nero D'Avola, either a meaty red sauce or something with mushrooms to complement the dark earthiness of the varietal. This is a deliciously simple recipe that was featured in the NYTimes years ago and is still one of my favorites; meaty porcini mushrooms meet smoky pancetta!

Fettuccine with Porcini
Adapted from The New York Times, 11/1/06

Takes about 1 hour | Serves 4

2 ounces dried porcini
5 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, finely diced
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 pound fresh fettuccine
4 eggs at room temperature, beaten
1 1/2 tablespoons minced flat-leaf parsley leaves
Grated Parmigiano-Reggiano for serving.

1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.

2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté another minute or so.

3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.

4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.

Divine Sicily, The Itinerary!

The long awaited itinerary....along with Cynthia and Elisabeth, Kerry and I will be your guides for this incredible wine, culinary and cultural tour of Sicily!

Divine Sicily
Catania Sunday October 11--Palermo Thursday October 22

Sunday 11 October: Day 1 Arrive Catania airport and transport to Tenuta Scilio Di Valle Galfina. Located in Linguaglossa on the northeastern side of Mt. Etna, the farmhouse and cellars date back to 1815 and are surrounded by organically cultivated vineyards. This beautiful agriturismo will be our home for our first 4 days in one of the most diverse and picturesque regions of Sicily. Get settled in and relax before we have a tasting of the wines from the Scilio estate. Dinner at the Valle Galfina farmhouse.

Monday 12 October: Day 2 After breakfast we'll take an easy trip, about 20 minutes away, to the town of Randazzo. This medieval jewel has stayed untouched by the eruptions of Etna. Possibly visit a ceramic studio and stroll the narrow streets where the churches are built of blocks of lava. Light lunch and wine tasting at Tenuta delle Terre Nere Vineyards. We'll return to Valle Galfina for an afternoon cooking class. Sleep at farmhouse.

Tuesday 13 October: Day 3 Breakfast, then a day trip to the tiny town of Solicchiata, for a wine tasting/discussion with Frank Cornelissen. Frank uses local grape varietals from ancient ungrafted vines that express territorial identity. This opportunity promises to give you a completely different view of winemaking with this controversial master. For lunch, we'll go to the Agriturismo Borgo San Nicolao for a demonstration and tasting of traditional cheeses and salumi, all "fatta in casa", at the agriturismo. After lunch we’ll have an opportunity to taste another local wine at Passopisciaro vineyards. We'll have time to relax at the farmhouse for awhile before heading out to dinner either in Bronte or Taomina.

Wednesday 14 October: Day 4 Our last day in the DOC Dell'Etna will take us south to the town of Viagrande for a wine tasting and lunch at Azienda Agricola Benanti. Those who are interested may take an excursion to actually explore Mt. Etna after lunch or you may just want to have a relaxing afternoon back at the farmhouse. You choose! Dinner out or at Valle
Galfina before hitting the sack.

Thursday 15 October: Day 5 After breakfast, we say farewell to our hosts at Valle Galfina and make our way to the southeastern part of the island. Our first stop will be one of the most fascinating towns in Sicily, Ragusa Ibla, a UNESCO Heritage city. Essentially Baroque, the town, on first sight is a jumble of houses, churches, and civic palazzi, piled on top of each other, clinging to a steep gorge. It is simply breathtaking. After a sampling of the delicious Gelato for which this town is famous, we will travel to Locanda COS located near Vittoria. We will have a splendid lunch at the Locanda and a tasting of their biodynamic wines including 2 of their superb DOCG Cersuolo di Vittoria. We will then travel south, all the way to the coast to Palma di Montechiaro, where we'll be staying at the agriturismo Mandranova. Get settled, relax, and have dinner there at the farm.

Friday 16 October: Day 6 Breakfast, then we'll tour the Mandranova estate, and pick olives if you'd like, tour the olive mill, and a very special treat---taste freshly pressed olive oil. Guiseppe and Silvia di Vincenzo, the proprietors of Mandranova, produce fine mono-cultivar olive oil and other artisanal products from their farm. We'll then take a day trip to Butera for a wine tasting and lunch at Feudo Principi di Butera. Returning to Mandranova, we will join Silvia for a cooking class featuring Sicilian home cooking. We'll sup on what we've made in the cooking class and then off to bed.

Saturday 17 October: Day 7 Today we will take a drive in the beautiful Sicilian countryside to the town of Grotte for wine tasting at Morgante. On the way back, we can stop at the Valley of the Temples near Agrigento and have a picnic lunch if the weather cooperates with us. The Valley of the Temples is one of the most important archeological sites in the world, founded as a Greek colony in the 6th century BC. The afternoon will be spent relaxing at Mandranova or if the weather is nice, a walk on the beach at nearby Marina di Palma.

Sunday 18 October: Day 8 We'll have breakfast and then leave Mandranova heading west to
Sambuca di Sicilia to visit Planeta vineyards. The vineyard "Ulmo" is part of the original Planeta home; the 17th century farmhouse stands between an Arab castle, the Arancio Lake and a mountain range. Traveling north we'll drive through the countryside covered in vineyards and olive groves to the agriturismo Baglio Fontana located in Buseto Palizzolo. The Baglio produces olive oil, honey, wine, and organic fruits and vegetables. There is also a spa on the premises for those wanting a little pampering using the Baglio's almonds, honey and local sea salt in their treatments. After a day of traveling, we'll settle in and have dinner at the farmhouse with some of the local wines of the region.

Monday 19 October: Day 9 After breakfast, we’ll take a short drive to the hill town of Erice,
known throughout Sicily for its almond pastries and gorgeous views of the Egadi Islands. We’ll explore this ancient town at our leisure before going to some of the local wineries and tasting the Erice DOC wines. We will chose from nearby wineries such as Casa Vinicola Fazio, Barone di Serramarrocco, and Firriato near the town of Trapani. This part of Sicily is closer to Tunisia than to the mainland of Italy so the cuisine deeply reflects the Arab influence. This evening we’ll dine at a taverna enjoying one of the local specialties of the area, il cuscusu---couscous flavored with fresh rock fish stock and seafood.

Tuesday 20 October: Day 10 We’ll have breakfast at the farmhouse, then decide if anyone would like to drive into Palermo to do some city sight seeing and shopping….possibly stopping in the lovely seaside village of Scopello on our way back. If you prefer, you may choose to have a quiet day relaxing at the agriturismo indulging in a spa treatment or maybe a cooking class, or just sitting by the pool reading a book. Tonight we’ll have a special dinner out at a nearby trattoria.

Wednesday 21 October: Day 11 For our last day on the island, we’ll take an exciting day trip-
--a drive down the coast to visit the ancient salt flats first started by the Phoenicians and still operating today as it did thousands of years ago. Then on to the city of Marsala which takes its name from the Arabic Mars-al-Allah, meaning the harbor of God. The Marsala wine that you’ll taste today is nothing like the wine you cook with back home. We’ll also visit and have a light lunch and wine tasting at Donnafugata vineyard in their lovely “Sala della Botti” at their cantine in Marsala. Afterward we’ll travel back through the countryside to the agriturismo to have an extraordinary farewell dinner.

Thursday 22 October: Morning transfer to Palermo airport. Arrivederci to Sicilia!

For reservation, payment information and a copy of the itinerary click here:
PDFWine and Culinary Tour Registration

For more details on Cynthia and her travels, go to
The Farmhouse Table

Intro to Divine Sicily: A Culinary, Wine and Cultural Tour

It was one of those moments where we happened to be at the right place at the right time and meet the right person. Kerry and I were speakers on a panel last year at the Women Chef's and Restaurateurs national conference where we discussed alternative careers for women in wine. There was a woman in the front row that asked a lot of great questions and stayed to speak with us after the presentation. It was one of those crazy instant connections that you make when in the first 5 minutes you feel as if you've known the person forever. We started talking and arranged to meet at the shop the next day. We discovered that we shared a passion for wine, food and travel and that our new friend had organized several culinary tours to Sicily and was looking to add a wine component to her trips. Were we interested in working with her?!? Well as you can imagine the response was a resounding YES and we've all been working on this since last July.

Our responsibility has been to determine what we feel were the top wineries to visit. We're talking quality here, top notch, Gambero Rosso awarding winning, highly touted, best of the best, cream of the crop, etc...you get the idea. And I can tell you that delving into the Sicilian wine world is unlike anything else in Italy. Active volcanoes, little known indigenous varietals, wacky winemakers and cultural influences that change dramatically from one end of the island to the other, Sicily is one exciting place for wine!

But through our relationships with importers, producers and of course a little guidance from our favorite Italian wine guy, Antonio Molesini, we have put together an incredible itinerary that takes you from the profound wines of Frank Cornelissen in Mount Etna, the extreme purity of COS in the southeast to the traditional powerhouses of Donnafugata and Planeta in the west. I get goosebumps when I read the itinerary!

Our other hosts, Cynthia Nicholson and her partner in crime, Elisabeth Zoria have organized several culinary and cultural tours of Sicily and know the ins and outs of the island from one end to the other. They'll take us from visiting a cheese and salumi producing family in the east to the beautifully Baroque city of Ragusa, picnicing at the Valley of the Temples on the shores of the Mediterranean, tasting freshly pressed olive oil at the Mandranova and farmhouse cooking classes featuring the foods of the region.

Wherever in the world she travels, Cynthia Nicholson loves seeking out individual food artisans, farmers, chefs, - people who care about food, how it was made or raised and the story behind it. She admires the history and tradition of peasant food-dishes and ingredients that have been prepared the same way for centuries. The food that springs directly from regional cultures and cuisine. She grew up on the Gulf coast of Alabama in a coastal farming region and was raised in a tradition of fresh, seasonal cooking. Her love of food has taken her on many adventures including cooking on yachts in the Caribbean and Mediterranean, serving as Food Editor of Country Living and Real Simple magazines, and teaching cooking classes around the country.

Elizabeth Zoria grew up in an apricot orchard in Northern California. The daughter of a fruit farmer in a family of Sicilian heritage, where life seemed to happen around the kitchen table. She fell in love with Sicily sixteen years ago when she visited family in Palermo and was excited that life happened around the table there too. After years of owning a bar in the Mission District of San Francisco, she realized it was time to follow her dream. While searching for a new place to call home, Elizabeth met Cynthia in a cooking class in a farmhouse in the Madonie Mountains. Today, she enjoys life in the sweet Sicilian seaside town of San Gregorio, where her days are filled with cooking, laughing, and life around the kitchen table.

Keep an eye out for my next post where I'll release the full itinerary and details of the trip!

Ciao!

Wine of the Moment: 2008 Kermit Lynch Vaucluse Blanc

Since we're focusing on the Rhone this week it gives me the perfect opportunity to talk about one of our favorite whites in the store right now, the Kermit Lynch Vaucluse Blanc. The whites of both the Southern and Northern Rhone share many of the same grapes with the most important being Viognier, Marsanne, Rousanne and Clairette, plus the powerhouse of the Southern Rhone, Grenache Blanc. In the same way as the reds, the whites tend to be blended from multiple varieties, but production is typically small with white wine making up only about 10% of the total.

Often time importers use producers in their portfolio to make special cuvees that are blended, produced and bottled to their specification as Kermit Lynch has done here with Domaine de Durban for the vin de pays bottling. Usually they use the label of the Domaine producing the wine, but in one of Kermit's newsletters he calls their label "fairly dippy" and decided to put his own label on the bottle. That being said, you can imagine how involved he’s going to be with bottles that are going to carry his name on the front label, so you know you can probably expect a solid, consistent product every year.

Made from equal parts Chardonnay and Viognier, and fermented in concrete tanks, this is fun, succulent, dry and crisp. Although Domaine de Durban is mainly know for their Beaumes de Venise, but this seductive little white with it's peach and floral aromas is great example of the quality they produce, especially at the price of $11.99!

Classic Roast Chicken Provençal

Because of the intense Mediterranean sun, France's Provence region is known for it's herb fields and olive groves and this recipe showcases both. And when the lavender is in bloom, the memory of it's intoxicating smell and vivid flowers stay with you forever. If you can get you hands on a little fresh or dried lavender you could add that to your herb mix as well! Served with a nicely chilled bottle of the Kermit Lynch Vaucluse Blanc, bon appetite!

Serves 2 - 3

Ingredients
1 whole roasting chicken
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon freshly ground course black pepper
zest and juice from one fresh lemon
1 tablespoon fresh thyme or 1 teaspoon dry thyme
1/2 teaspoon fresh rosemary or 1/4 teaspoon dry rosemary
1 teaspoon fresh oregano or 1/2 teaspoon dry oregano
1 teaspoon fresh lavender of 1/2 teaspon dry lavender*
1 teaspoon kosher salt or sea salt
*optional


Preheat oven to 350 degrees.

Rinse chicken and set aside.

Prepare the marinade. Zest the lemon, mince the zest placing it in a medium size stainless steel bowl. Once the lemon has been zested, juice the lemon, putting the juice in the bowl with the zest. Prepare all of the herbs, mince all and add them to the bowl with all remaining ingredients. Mix all ingredients well and reserve.

Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the Provençal marinade between the breast meat and the skin.

Pour the remaining marinade over the entire chicken making sure that the entire chicken is coated well.

Place a chicken roaster in a roasting pan, place the chicken upright on the roaster and place in the preheated oven for 50 minutes or until the chicken has reached 165 degrees.

June's Exciting New Arrivals

Check out some of our latest palate pleasing offerings at every price point!

Don Cristobal 1492 Wines - Our friend Gabe from Select knows that we're always looking for fun new things to stock the cheap/tasty rack (all wines under $10) and how much we love wines from Argentina, so he brought these cool little blends to try. We loved them and have waited months for their arrival and they are finally here! Both are blends of 3 different grapes and are fresh, young balanced wines that are perfect for summer sipping and barbecue! The red is Sangiovese, Bonardo and Merlot and the white is Chenin, Viognier and Chardonnay. Nothing too complicated here, just fun, lively easy to drink wines and at $8.50/bottle, it's just silly not to try them! And don't forget, you get a 10% discount on 6 or more cheap/tasty selections, everyday, all of the time! That brings your cost to $45.90 plus tax for 6 bottles, what are you waiting for!?!

$10 to $20 Range
2008 Kermit Lynch Vin de Pays du Vaucluse Blanc - A delicious white made by Domaine de Durban in Beaumes de Venise, and the cuvée blend is selected by Kermit Lynch and bottled for him exclusively. A blend of roughly 50% each Viognier and Chardonnay, this white has subtly exotic aromas and fresh, lingering flavors. Great summer white!

2008 Page Sauvignon Blanc - Winemaker Bryan Page has a passion for Bordeaux that is evident in all of his wines. His Sauvignon Blanc adds 25% Semillion to the mix, ages it on its lees for 5 months and then barrel ferments the wine. The result? A classic Bordeaux Blanc with delicious California fruit; richness on the palate with apricot and green apple, but a crisp clean finish. Only 100 cases made.

2007 Misfit Wine Company Brujeria - Deep red berry fruit with exotic spices, the wine maker is going after a Ribera del Duero style wine with an Aussie twist! Tempranillo, Cab, Grenache and Shiraz, it's got nicely integrated tannins with a little earthy funk.

2007 Bodegas Olivares Altos de la Hoya - The heat-loving Monastrell is known as Mourvèdre in France’s Rhone valley and like the Rhone, Jumilla gets extremely hot during the summer days, but because of the 1500 foot elevation, nights are very cool. What does this mean for the wine? It means you get delicious ripe fruit with great acidity, two things that contribute to the high quality of this wine. We have carried it since we opened and have found the 2007 vintage to be the best yet. Dark, smoky berries with a bit of spice and cocoa, Tanzer says 91 pts!

2006 Ciacci Picolomini D'Aragona Toscana Rosso - From one of the premier Brunello producers comes this little IGT Sangiovese that blew me away for the price point. Pop it with a little fresh pasta from Chef Dan Esses and a Bolognese sauce, you will swear you are drinking something that is twice the price! Delicious fruit, a little spice and herbs with very integrated tannins.

2007 Domaine Pesquier Vaucluse - From near Provence in the very southern part of the Rhone Valley comes this delicious 50/50 blend of Syrah and Grenache from one of the Rhone's most sought after vintages. Exceptional old world quality with minerals, leather, spice, lavender and earth, this should be a daily drinker for any Cotes du Rhone lover in search of a little lower price point.

2008 Novellum Chardonnay - Coming from the young and energetic Jean Marc Lafage the producer of one of our other favorite, value priced whites, the Cote Est. The Domaine Lafage Novellum Chardonnay is a custom cuvee from importer Eric Solomon and a hot item in his portfolio. As Robert Parker puts it "Jean-Marc Lafage and Eric Solomon continue to render truly mind-boggling values." One of the things that makes this wine so delicious and unique is that is aged on the lees of Viognier for 3 months giving it peach and stone fruit as well as the more typical apple, pear notes. But get it now because this popular item does not last long on the shelves!

2005 Clearwater Creek Meritage - When Bridget and I tasted this for the first time, that knowing look passed between us, that thing that happens when a wine piques our interest and makes you go hmmm... Expecting a price tag that would put it in the $25-$30 price range, we were blown away by the quality for the actual price of well under $20!! A luscious blend of Cab and Merlot with a touch of fragrant Cab Franc thrown in this Bordeaux blend from Sonoma is beautiful, ripe and intense and ready to drink now!

$20-$30
2008 Villa Sparina Gavi - Gavi has a long history in Piedmont and celebrated most of its success in the 1960s. The white wine is named for the town of Gavi, located in the southeast province of Alessandria. It is produced from the Cortese grape, a varietal which has been grown throughout the province since the late 1600s. The Villa Sparina is what Gavi should be; rich almond and honey notes coat the palate, leaving you with a crisp mineral acid finish, ahh the best of both!

2005 Terrabianca Campaccio - The major head turner at our Italian tasting this week was this incredible Super Tuscan as we sold all we had, but Antonio promises another case by the end of the week! A meaty blend of 70% Sangiovese and 30% Cabernet, it is perfectly balanced with dark berry fruits, a hint of cocoa and tanned leather with velvety tannins and a long fabulous finish! Under $30, 92 points by Parker.

2007 Lioco Chardonnay -LIOCO is an exciting joint effort between Matt Licklider (a seasoned wine import specialist) and Kevin O'Connor (wine director at Michelin Two-Star Spago-Beverly Hills) to produce true "wines of origin". Their entry level Sonoma Coast Chardonnay is deliciously refreshing and different, no oak, natural yeasts, unfined and unfiltered showing chalky minerality, citrus and pears notes, "vivid" (a descriptor from their website that is right on!). Stephen Tanzer says 90 pts.

2007 Meiomi Belle Glos Pinot Noir - Known for producing high quality distinctive Pinot Noir from the top growing areas along the California Coast, the Meiomi has become our go-to Pinot in this price range. Soft, supple and sensuous with a long finish it is a must have for Pinot Noir fanatics!

Over $50
2007 Domaine Veneur Les Chateauneuf du Pape Origines - Parker's review says it all..."The 2007 Les Origines may turn out to be one of this estate's finest cuvees, although one should not overlook the 2006 Les Origines. A luxury cuvee sold at a reasonable price, the 2007 boasts a dense blue/purple color as well as a sweet perfume of blueberries, charcoal, creme de cassis, graphite, smoked meats, and herbs. Dense, full-bodied, and exceptionally pure, with a multilayered texture, moderate tannin, and a stunning finish, it will benefit from 2-4 years of cellaring, and should drink well for 20-25. 93-96 pts."

2004 Cigliuti Barbaresco Serraboella - In the glass, the first thing that throws you is the color, a rich ruby tone that tells you this is not a typical Nebbiolo. A true "meditation" wine, the aromas are so intoxicating you never want to take your nose out of the glass, but know you need to start drinking or your wine loving friends will finish the bottle before you even have a sip! But the earthy, leather, cherry and tar perfume keep hinting at the treasures that await your palate. And once you do actually take a drink of this exquisitely elegant yet rich and complex wine that coats your mouth with its velvety texture and flavors of violets, spice box, sweet tobacco and dark fruit, you find that somehow it tastes even better than it smells! Even at its $60+ price tag, it far out shines anything in its range! Robert Parker says 92pts.

Wine of the Year, 2004 Cigliuti Barbaresco Serraboella

Every once in awhile you come across a truly exquisite wine, one that you can't stop thinking about, whose memory haunts your olfactories and taste buds until you finally have it again. Even in this business where tasting 75 wines a week is the norm, I rarely run across a wine that makes me salivate like this. But knowing my love for Italian wines, our friend Matt Lirette nonchalantly popped this 2004 Barbaresco at his house one evening for dinner and I've been thinking about it ever since. Our trip to the beach this weekend gave me the perfect excuse to have it again as Rachel was making her friend Matko's Lasagna with Bechamel Sauce for dinner on Saturday.

In the glass, the first thing that throws you is the color, a rich ruby tone that tells you this is not a typical Nebbiolo. A true "meditation" wine, the aromas are so intoxicating you never want to take your nose out of the glass, but know you need to start drinking or your wine loving friends will finish the bottle before you even have a sip! But the earthy, leather, cherry and tar perfume keep hinting at the treasures that await your palate. And once you do actually take a drink of this exquisitely elegant yet rich and complex wine that coats your mouth with its velvety texture and flavors of violets, spice box, sweet tobacco and dark fruit, you find that somehow it tastes even better than it smells! Even at its $60+ price tag, it far out shines anything in its range!

Made by a female wine maker, Silvia Cigliuti, this Barbaresco is from Fratelli Cigliuti winery situated on the Serraboella hill, 350 metres above sea level, overlooking the village of Neive, in the Langhe region of Piemonte, Italy. Neive is one of the three villages that produces Barbaresco from the Nebbiolo grape and the Cigliuti is made from 30 year old vines.

Robert Parker says: "The flagship 2004 Barbaresco Serraboella is made in a generous, expansive style that provides balance to the wine’s structural components. Sweet spices, toasted oak, dark fruit, tar and menthol are just some of the nuances that emerge from this harmonious, complete Barbaresco. This is a very representative wine in this vintage. Anticipated maturity: 2009-2024." 92 points

Believing in the fact that there is a lot of good wine out there if you take the time to find it, I'm one of those people who rarely drinks the same wine twice. I've now had the 2004 Cigliuti Barbaresco Serraboella twice and I can't wait to find another excuse to have it again...that's why it's not just my wine of the moment, it's my wine of the year!

Trust This Tip!

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

This Weeks Tip!
Vacation on the beach, with your dog! – When we have the opportunity to sneak out of town for a few days, the beach is always a great option. However, the fact that most of the Gulf Coast beaches are not dog friendly, is an issue as we want to bring Sangi with us whenever possible. Our friend Nicole, another dog nut, gave us the number for Kevin Wendleberg at Relax on the Beach when we needed a get-away after Mardi Gras and we're hooked. Kevin owns several very nice properties in Fort Morgan Alabama where the beaches and the homes are dog friendly. But be prepared to truly relax as it is a quiet community, with no high rises, bars or restaurants. Just great sand, surf and lots of smiling canines!

www.relaxonthebeach.com
Tell Kevin that Beth & Kerry sent you!

Quip & Mad Dogg's Endive, Pear and Stilton Salad

City Park provided the perfect backdrop for last week's meeting of the DC 10-3=7, and our theme of "picnic" proved to be one of our best endeavors yet. It was one of those wonderful New Orleans nights of perfect weather, fabulous company and delicious wine and food. Although I really loved every course, if I had to pick a favorite, this first salad was probably it! Full posting on the "picnic" themed meeting will be up soon!

Dinner: Picnic
Peeps: Quip & Mad Dogg
Date: May 14, 2009
Course: App
Pairing: 2006 Domaine Bernard Moreaux et Fils 1er Cru St. Aubin

Serving Size: 8

Ingredients:
8 Endive, or 4 Large Endive, halved
10 oz (by volume) Stilton, crumbled
3 Bosc Pears
2 Star Anise
2 Shallots
½ c. Oil (Light Flavor)
2 Ripe Oranges
2 Tsp Tawny Port

Directions - Dressing: (Make ahead if possible)

Chop shallot and crush star anise. In a blender blend shallot, juice from the oranges and port until emulsified. Transfer mixture to jar or bowl and add star anise, salt and pepper to taste. Chill, covered, for at least 4 hours and up to 1 day. Bring back to room temperature, then strain through sieve. Discard solids. Whisk until combined well.

Salad:

Slice pears lengthwise. Lightly sauté them in a little bit of butter (about 2 – 3 minutes on medium heat). Cool pears. Separate endive leaves. Arrange endive, pear slices and stilton onto plates, drizzle with dressing, garnish.

Food and Wine Pairing: Santa Maria Tri-Tip Steak and Salsa with Eberle VS Cabernet

On as many occasions as the weather or his schedule will allow, Owner/Winemaker Gary Eberle of Eberle Winery in Paso Robles can be found out in front of the winery barbecuing his infamous Tri-Tip steak for his visitors. So just what is Tri-Tip steak? Most popular in the Central Coast region of California, this relatively inexpensive, yet tender and tasty triangular shaped steak is cut from the bottom half of the sirloin. Unfortunately in a lot of areas of the country this cut of meat is near impossible to find, while some have access to it year round. You can speak to your local butcher and he/she should be able to help you get your hands on this amazing piece of meat.

Tri Tip is reminiscent of a good Rib Eye Steak in that it is nicely marbled making it very tender. It is also one of the more flavorful cuts of meat available. In most cases a whole Tri Tip will weigh in at about 5lbs or slightly less, and about 2-3 inches thick.

Gary's ritual is a tradtion that originated in California's Central Coast during cattle round-ups at ranches surrounding the Santa Maria Valley. The ranch owner would treat his helpers (usually his neighbors, friends and family) to a barbecue dinner as a sign of his gratitude for a hard day's work. Today the Santa Maria Style Barbecue is a tradition that lives on in both the ranching community and the neighborhoods of the Central Coast. So much of a tradition that the Santa Maria Chamber of Commerce has their own copywritten recipe! The only condiment for this tender and flavorful meat is fresh salsa. Grilled French bread dipped in sweet melted butter is perfect for soaking up every last bit of the flavorful meat juices. Served on the side is a tossed green salad and slow-cooked pinquito beans, the perfect Santa Maria BBQ!

Here is the recipe from the Santa Maria Chamber of Commerce for the meat and the salsa. And if you'd like the pinquito beans recipe as well, click here: Santa Maria Barbecue

Santa Maria Style Tri-Tip
1 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic salt
1 prime top sirloin steak (3” thick), or tri-tip
Red oak logs, or charcoal and oak chips

Directions:
-First, oak wood logs are placed in a pit with a movable grate and burned until red-hot. Backyard chefs can also use charcoal mixed with oak wood chips and bark available at local markets. Once lit, the fire should be hot but not blazing.
-Season the meat with salt, pepper and garlic salt to your desire.
-Do not trim off the fat before putting the meat on the grill. By placing the fat side over the fire first, the juice will come up through the meat and make it tender.
-Sear the lean part of the meat over the fire for 5-10 minutes to seal the juices, then flip over to the fat side for 30-45 minutes, depending on the side of the cut and the desired degree of doneness. When juice appears at the top of the meat, it is time to flip for another 30-45 minutes.
-The fat can easily be trimmed after cooking. It is important to slice tri-tip against the grain the long way, not across the triangle. It won’t be a uniform cut, but it will be more tender.

Santa Maria Style Salsa
3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup finely chopped California green chiles
2 tbs. snipped cilantro
1 tsp. vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce
(Yields 3 1/2 cups)

Directions:
Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.

Serve with Eberle VS Cabernet for an incredible Central Coast style dining experience!

Wine of the Moment: Eberle Vineyard Select Cabernet

Paso Robles Cabernets are some of my favorites in terms of immediate accessibility. But further distinction can be made in terms of Cabernet produced on the east or west side of the dividing line of the Salinas River paralleled by Highway 101. There is a lot of information out there on the differences in soil content, climate, rainfall and elevation of the east and west side of the river and how that effects what is in your glass.

Located on the east side of the dividing line, Paso Robles pioneer Gary Eberle has been making premium wines for more than 35 years. Today, Eberle is one of the highest award-winning wineries in the U.S. and ranks in the top 10 of gold medal award-winning wineries in the country.

Gary chose the east side for his winery for a number of reasons including the infertile loam and clay loam soils, higher daytime temperatures and lack of rainfall (only 12" per year). And if you've ever tasted his cabs, you know that he chose his site well!

From their website: "Eberle Vineyard Selection Cabernet Sauvignon displays 100% varietal characteristics blended from five distinguished Paso Robles vineyards, including the Eberle Estate vineyard. Once complete, the lots were barreled separately in a mix of American and French oak barrels. After the first racking, each lot was tasted then blended and left in barrel for 18 months. Approachable and enjoyable in its youth, lush with flavors of wild berries, cassis and moderate tannins, it is also worthy of aging for several years.

Layers of cabernet fruit exuding rich flavors of currant and dark berries with a firm structure of tannins easily complement a variety of favorite dishes including braised lamb shanks with rosemary, roasted duck, or a juicy rib-eye steak with a dollop of blue cheese."

Meet Gary and try his incredible wines at our Tuesday night tasting including the delicious Vineyard Select Cabernet!

R. Lopez de Heredia, Excellence, Tradition and "Supreme Rioja"

Not much has changed at the historic R. Lopez de Heredia winery since its beginnings in the 1880’s. Steeped in tradition and practices started by founder Don Rafael Lopez de Heredia y Landeta, the winery uses only estate grown fruit, natural yeasts, long aging in wood and no filtration at bottling.

The winery and vineyards, some of the first in the area, are located in the heart of Spain’s wine producing regions, the Alta Rioja. Unlike most of its competitors, now owned by outside investors, López de Heredia is owned by the family who founded it and every detail of its operation is handled with the same care and attention to detail as it has been since 1877. The bodega is now in the capable hands of the family’s youngest generation, Maria José, Mercedes, and Julio Cèsar and their wines continue to conjure the heritage, passion and prestige evoked by those of founder Don Rafael's "Supreme Rioja" .

Heredia was one of the earliest pioneers in Spain to adopt what were then the "modern" technologies of French winemaking, including the use of oak barrels for aging wine, and the French system of racking wine off its sediment. The winery continues to use oak barrels, and continues to recondition its own barrels with hand adzes, just as it has done for more than a century. Heredia also continues to use the painstakingly slow process of hand racking the wines using bronze spigots and oak funnels and buckets, a technique which has been abandoned by all but the most fastidious Bordeaux winemakers.

Patience takes on new meaning in the winery as wines from the Tondonia vineyard are regularly aged for at least sixty months in cask before bottling, and then several more years in the bottle under a thick shag carpet carpet of some of the most spectacular mold and cobwebs you could ever imagine in a wine cellar. Such extended ageing in neutral oak casks, in addition to eliminating the need for filtration, imparts a special character to these wines, and keeping the bottles amongst the mold apparently tends to prevent insect damage to the corks and preserve humidity.

López de Heredia’s greatest wines are their two red Gran Reservas, Viña Tondonia and Viña Bosconia, aged 6 to 8 years in immaculate old barrels, which mellows the fruit, allows for natural clarification, and gives the wines a wonderful complexity. But even after these Gran Reservas are bottled, they’re not ready for sale; López de Heredia often keeps them a decade more before shipping a bottle.


Tondonia, Gravonia, and Bosconia refer to single-vineyard designated sites from which the winery grows all their fruit. The blends from year-to-year do not vary much: Tondonia whites are made (generally speaking) from 85% Viura, 10% Malvasia, and 5% Garnacho Blanco.

The Tondonia reds are a blend of 75% Tempranillo, 15% Garnacha (Grenache), and 10% Manzuela and Graciano, the classic Rioja proportions. The backbone is provided by Tempranillo since it is the most balanced varietal in Rioja. Its ageing-capabilities and alcohol content are derived from the Garnacha, while the acidity and color come from the Graciano and Manzuela grapes. Of the last two varieties, Graciano is a high-yielding vine in which the grapes never reach full maturity, while Manzuela has a very long ripening cycle and also rarely reaches maturity; both therefore provide the acidity for which Lopez wines are famous. Gran Reserva wines are chosen especially for particularly great vintages.

If you haven’t tasted traditional style Rioja, meaning no chemicals, no pesticides, no chaptalization, no machines, only hand-harvesting, only hand-racking with oak funnels, and 4 barrel-makers on staff, etc., etc., Lopez should be at the top of your list. And we are offering you an opportunity to not only taste the wines, but to meet Marie Lopez de Heredia at Swirl on Tuesday, May 12 at 6:30 pm! $10, reservations required, call 504.304.0635 or click here to Sign Me Up!

Here is a great video interview with Maria Lopez de Heredia about the winery and their philosophy on traditional winemaking: