I've always loved the wines of Planeta, but they've occupied a very special place in my heart since our visit to the winery last year during our wine and culinary tour of Sicily. While they produce wines from five different vineyard sites on the island, the estate in Sambuca is the oldest, having been in the family since the 1600's.
On a windy Sunday afternoon, Chiarra Planeta met us at the winery in Sambuca for a tour, tasting and lunch. It is quite a journey to get there, lots of winding roads through small villages that ends with the town of Sambuca, Lago Arancio and the simple but elegant centuries old buildings of the estate. The property is beautiful with the vineyards gracefully sloping down to the shores of the lake. Chiarra was a gracious host who led us through wonderful tasting of wines that are produced at the various vineyards sites and many of which are not available in the US.
Having just finished the tasting, we were heading into the dining area of the 16th century farmhouse for lunch, when I noticed a beautiful fig tree on their property. After more wine, a delicious lunch of local foods including the best fresh ricotta any of us had every eaten (believe me, we ate a lot of it on this trip!) I asked Chiara if I could possibly have a cutting from their fig tree. She said of course and cut off a small piece about 6-8" long. And most of you know that I was able to get the cutting through customs and now have a sapling that will be ready to put in the ground this fall!
It was an enchanting afternoon, as most were in Sicily, but Chiarra's warmth and hospitality made it all the more special. And I am now a Planeta fan for life!
Click here to view a slide show of our visit: Slide show
A few weeks ago, on one of my dreaded trips to Whole Foods on a weekend, I was so excited to see the giant display of Hatch Chilies. If you aren’t familiar with this particular variety of chili, let me explain. “Hatch” chilies are in actuality a variety of the common New Mexico green chili. These particular chilies are harvested in the Mesilla Valley of New Mexico for only a few weeks out of the year. The Mesilla Valley lies in the southern part of the state, running from Las Cruces north about forty miles to the small town of Hatch, from where the chilies get their name.
These chilies are grown nowhere else in the world, and connoisseurs consider this one of the finest. They are large (for chilies), about 6 to 7 inches long, with a distinctively robust and earthy flavor not found in any other chili.
I bought a few for us to grill, but Kerry was so excited to see them, she went back out the next day and bought a pound. She got out the grill, roasted them and made us the most delicious Hatch Chili Enchiladas, that my mouth waters just thinking about them!
Unfortunately the season is short, and I'm a little late with this post, so they are no longer available, but you can substitute Anaheim, or Pablano chilies or save this recipe for next year!
First the Roasting
Get your charcoal grill white hot and lie the peppers directly on the grill. Let skins bubble up and get black and then turn so that they are evenly cooked. The goal is to blacken the skin without burning the flesh. Put the hot peppers in a brown paper bag to stem for 10-15 minutes. This will help loosen the skins and make them easy to remove.
Scrape the skins off the chili peppers with your fingers or a knife. Remember to use caution with hot chili peppers, the capsaicin is still in the skin even though it's been charred. Remove the seeds, stem, and veins if desired as well. Most of the heat is contained in the seeds and veins so removing them will take out some of the heat if the chili pepper is uncomfortably hot.
Chile peppers can also be peeled under running water in the sink. The water will usually wash the skins right off the flesh. Before rinsing, be aware that this can also wash away some of the smoky roasted flavor of the chili pepper.
Make the Sauce
3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1lb Hatch Chilies, roasted, peeled and chopped (stems, seeds and ribs removed)
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes.
Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
Mix in the chili. pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
While the sauce is cooking, prepare the enchiladas:
Ingredients
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken from a rotisserie chicken
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
Preparation
Prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla plate, add some of the shredded chicken and cheese, wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. Use 1-1/2 cups of the cheese for the filling, the other half will be scattered on top.
When the chili sauce has finish cooking, pour it over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and golden, 15 to 20 minutes. Serve with sour cream.
Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
One of the great things about owning your own business is that you have the ability to direct your efforts and resources to causes you are passionate about. Our decision to start "Team Swirl" began when one of our friends was diagnosed with Multiple Sclerosis in 2007. Christy began to train with us that year on a 20 year-old 10 speed road bike, which she road up until the day of the MS Tour. She completed the first day of the tour, 75 miles, on her new and improved road bike and has inspired us all to continue to train, raise funds and ride the MS Tour.
The National Multiple Sclerosis Society uses funds collected from the MS Bike Tour to not only support research for a cure tomorrow, but also to provide programs which address the needs of people living with MS today. Because we can fight this disease by simply riding a bike, because we have chosen to help thousands of people through a contribution to the MS Bike Tour, we are now getting closer to the hour when no one will have to hear the words, "You have MS."
For the last 2 years "Team Swirl" was the top fund raiser for the Louisiana MS Tour. Last year alone we raised close to $40,000 and surpassed the large corporate teams such as Shell, Entergy, Dow, UPS and more.
-Attend our 4th Annual MS Benefit Thursday, August 26th at 6:00pm held in true Swirl style – great wine, food, auction items and people watching for a mere $20.
What Do You Get for Your $20 Donation?
* A tasting of 6 incredible wines compliments of Republic National Beverage Company
* Great wine and art related silent auction items including regular and large format bottles, gift certificates, artwork, Saints memorabilia and more!
* Delicious food to munch on while you are tasting and bidding by a local chef prepared with groceries compliments of Canseco's!
* Meet Team Swirl, our group of riders who are dedicated to raising $30,000 and making a difference for people living with MS.
*Want to bid or hang out, but not due the tasting? Have a glass of wine at the bar, the proceeds will be donated to MS this evening!
For reservations for the tasting (the event is limited to 60 people) and more information, call 504-304-0635
Saturday evenings in the summertime are usually spent at home. Knowing we had a 50+ mile ride planned for Sunday, I had the perfect excuse to make a pasta dish, surprise, surprise. But I wanted to keep it light, no heavy cream sauces or meat, and I wanted to keep it simple, not too much fuss or mess. So Gulf shrimp are a given, and with our extremely hot summer temperatures, I enjoy making sauces and pestos that don't require cooking. And Kerry's abundance of fresh herbs in the garden offers me lots of possibilities.
I made the dreaded run to Whole Foods on a Saturday for supplies, me and 5,000 other people, and was happy to see a huge table of heirloom tomatoes at the shocking price of $3.99/lb. So I load up with a those, some kale and lots of other stuff to get us through the week, and drove home to get started.
I picked up the tomatoes for a sauce I wanted to make that sort of reminds of a cross between the Sicilian Pasta Trapanese, that I adore, and an herb pesto. Based on a similar recipe from the Sicilian island of Pantelleria by Mario Batali, this one uses fresh tomatoes as the base with a mixture of 3 different herbs, spices and olive oil, no cooking required except for the pasta and shrimp of course!. It is delightfully refreshing and the addition of mint to the herb mixture gives it a different spin. You'll have some leftover that you can use the next day and serve over fish, toss with steamed veggies or whatever else you come up with! I served this with my sauteed kale recipe and the deliciously fresh Vitiano Rosato from Umbria, but sadly only 1 glass since we had to ride the next day...oh well, there's always tonight!
Serves 2
Ingredients
* 3/4 lb. fresh Gulf Shrimp, shelled and de-veined
* Olive oil, salt, pepper
Sauce
* 1/2 cup mint leaves
* 1/2 cup basil leaves
* 1/2 cup parsley leaves
* 2 cloves garlic
* 2 tablespoons capers, drained
* 2 medium heirloom tomatoes, roughly chopped
* 1-1/2 teaspoons crushed red pepper
* 1 teaspoon freshly ground black pepper
* 1/4 cup extra virgin olive oil
* 1/2 pound fettuccine (when I don't have time to make my own, or buy it from Chef Dan, we use the Bionaturae brand and are especially fond of the tagliatelle)
Directions
Bring 4 quarts water to boil and add 2 tablespoons salt.
Quickly saute shrimp in a little olive oil until just barely pink. Season with a touch of salt and pepper. Remove from heat and set aside, reserving the pan (it should be fairly large) and oil for later.
In a blender or food processor, mix mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and extra virgin olive oil to form smooth paste. If needed, add a little more olive oil. The color is a little odd, but it tastes amazing!
Cook fettuccine according to package instructions until al dente and drain well.
Heat up your shrimp pan again to medium heat and put the lightly cooked shrimp back in the pan. Add the drained pasta, stirring to coat it with the oil and shrimp, and cook for about 1 minute. Turn off the heat, add the fresh tomato pesto and toss together until well mixed.
Serve immediately, garnished with fresh basil ribbons and a little grated Grana Padano cheese.
I just love a good juicy, dry rosato on a hot summer night. Really any time of year will do, but I find them particularly satisfying during New Orleans' sweltering months of July and August. The Vitiano wines, made by Falesco in Italy's Umbria region, offer incredible values in their crisp, dry Bianco, beefy Rosso and refreshing Rosato.Owned by the brothers Riccardo and Renzo Cotarella, the goal of the winery is to strike a balance between the uniqueness of native Italian varieties and the versatility and appeal of international grapes.
Equal parts Merlot, Cabernet, and Sangiovese with a little Aleatico thrown in, this wine is a joy to drink. I served it Saturday evening as a perfect accompaniment to my Tagliatelle with Fresh Tomato Herb Sauce and Gulf Shrimp. A lush, crowd pleasing mouthful of red berries with a nice minerality, soft and balanced. Lots of finesse, great with or without food and only $11.99/bottle!
Robert Parker's Wine Advocate:88pts. The 2009 Rosato from Vitiano, Riccardo Cotarella’s winery on the Umbria/Lazio border, is ridiculously good for the money. A well-articulated floral bouquet leads to berries, dried flowers and minerals. In 2009 I especially like the way the Rosato balances clarity and richness. This is a harmonious, polished effort from Vitiano. Anticipated maturity: 2010-2011.
Every visit home to Pennsylvania always involves lots of great eating and this trip was particularly focused on desserts. The abundance of fresh blueberries, black raspberries, watermelon and peaches yielded some excellent after dinner treats. My mother and my sister-in-law are both avid bakers, something which is definitely not my forte, so I always appreciate their efforts. I really wanted to post the recipe for my mother's black raspberry pie, but it was devoured before I even got to take a picture. My other favorite was my sister-in-law Missy's Very Blueberry Cake which I was able to snap a quick shot of the very last piece before it got finished off. Not my best photo, but the cake was to die for. I also love the combination of blueberries and lemon and this moist, delicious cake really complements both of them. You might remember Missy's recipe for Pumpkin Roll that I published over the holidays...
Very Blueberry Cake
Cake
½ cup butter softened
½ cup shortening
1-½ cup sugar
4 eggs
1 t. vanilla extract
1 t. almond extract
3 cups all-purpose flour
½ t. baking powder
Filling
1 T. all purpose flour
2 t. cornstarch
1 t. quick cooking tapioca
4 cups fresh or frozen blueberries
1 t. grated lemon peel
Glaze
1 Cup confectioner sugar
2 T. Milk
1 t. lemon juice
In mixing bowl cream together butter, shortening and sugar. Beat in eggs on at a time, and then mix in extracts. In another bowl, combine flour and baking powder, mix and add to creamed mixture, blending well. Spread 2/3 of the batter in a greased 15x10 pan, reserving the other 1/3 for the end.
For filling combine flour, cornstarch and tapioca in a large bowl. Add ½ cup blueberries, mash with a fork and stir well. Add lemon peel and remaining blueberries, toss to coat. Pour blueberry mixture evenly over batter in pan. Drop remaining batter in rounded tablespoons over filling.
Bake at 350 for 40 minutes until golden brown. Combine glaze ingredients and drizzle over warm cake.
Mount Etna Pennsylvania that is....we've just returned from visiting my family for a few days, enjoying the beautiful weather, rolling hills and a pristine fresh water lake. My sister brought over a few bikes for us so we were able to get in a little training while away. Some challenging hills kept us huffing and puffing on Sunday, so we followed it up yesterday with an easy 35 miles on one of the Rails to Trails routes, the Lower Trail, reportedly one of the best kept secrets in Pennsylvania. Riding along the peaceful Juniata River, through small rural towns and farm land, it's really nice to get away, if only for a few days. We ate a lot of great food and I was able to snag one of my sister-in-laws recipes for her Very Blueberry Cake, made with fresh blueberries from my sister's garden. Look for the recipe in tomorrow's email...
The trip put me behind in my weekly email, so I will be sending it out tomorrow. Happy Trails!
Our "Go Native" Tastings have always been a hit in the shop and we're taking this one to another level as we pair these obscure grapes with cheeses from their same regions. And what better portfolio to raid for this tasting than that of Matt Lirette, our local go to guy for European wacky varietals. On Tuesday, August 10, Greg Knapps, former sommelier of Stella!, who now works with Matt, will present 5 wines from Italy, Spain and France focusing on indigenous and sometimes little known varieties and the eco-systems they thrive in. And Ron is working with our friends over at St. James Cheese to find new cheeses to pair with from the same regions for our "Go Native" cheese plate. The tasting is $12 and reservations and prepayment are required and please let us know if you'd like to reserve a cheese plate for $12 as well. Please call 504.304.0635 for reservations.
Here's a preview of what we'll be serving:
France's Loire Valley
The Cheese: Selle Sur Cher - Like many goat cheeses from the Loire Valley, the outside of Selle-sur-Cher is coated in edible ash. The ash is flavorless but adds a stunning visual contrast against the stark white goat cheese. Sweet, nutty, and peppery with mildly tangy acidity. The texture varies depending on ripeness, but it is typically dense and chewy.
The Wine:2008 Jacky Preys Cuvee Fie Gris - Before there was Sauvignon Blanc, the storytellers and wine historians say, there was Fie Gris. The believed “mother” of the white grape that produces some of the most lively wines in the world, Preys Fie Gris is made from ancient pre-phylloxera vines, some more than 100 years old. It delivers all the delightful and racy mineral energy one finds in the best Sancerre and Pouilly Fume, but with a flavorful complexity that even the top wines can only hope to match.
From Northern Spain
The Cheese: Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega. Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast).
The Wine: 2008 Descendientes de Jose Palacios Petalos del Bierzo, WA 90 pts. From steep hillside vineyards ranging in age from 60-100 years planted with Mencia, the indigenous grape of cool-climate Bierzo. The vineyards are biodynamically farmed and the wines are bottled without fining or filtration. Beautiful nose of lavender, incense, spice box, black cherry, and cranberry, with nice weight on the palate, intensity, and layered fruit.
Southern Italy The Cheese: Burrata is one of the most sought after cheeses in the world today and restaurants and consumers have gone burrata crazy! From the Puglia region of Italy, the heel of the boot, came this incredibly deliciously creamy cheese created in the 1920s in the town of Andria. For the uninitiated, the cheese looks like a ball of fresh mozzarella with a tiny topknot. But cut into it and the center, a tangy core of cream and stracciatella ("little rags") of mozzarella curds, oozes onto the plate. Sweet, creamy, lusciously and delicately textured it is irresistible.
The Wine: 2009 Torre Quarto Rosato - This juicy rosato from Puglia combines the great spice of Primitivo with the fruit and flesh of Uva di Troia. Weighty with good structure with succulent red berries cherries and roses with a touch of pepper on the finish.
Northern Italy
The Cheese: Fontina Val d'Aosta - Reflecting its origins in the high, Alpine slopes, Fontina is actually an Italian cousin to the French Gruyère. Raw milk is sourced from cows that graze 6,500 feet up on foothill pastures to make this rustic cheese with grassy, sometime truffly aromas. The dense, semi-soft paste has small openings, and is made from pressed, lightly cooked curds. After several months of brushing, washing, and oiling in the caves, a burnished, crusty rind protects a pale golden interior. The uniquely rich flavor is subtly fruity, earthy, mushroomy, and woody, and pairs great with roast meats and truffles.
The Wine: 2007 Mayr-Nusser "Elda" Schiava - A delicate and summery red wine from a tiny producers whose estate is virtually inside the beautiful city of Bolzano. Smoky, red berries with a hint of fig and citrus notes, a deliciously interesting made from 100% Schiava.
Abruzzo, Italy
The Cheese: Ok, this was a tough one as we could not find a cheese from Abruzzo to pair with this so we decided to go with the producer's recommendation of a blue cheese. We went a little further north in Italy for the Toma Blu, a mountain cheese made from pasteurized cow's milk. This is a blue-veined toma that has been seasoned for two months on wooden planks, followed by an extended aging period in oak barriques filled with aromatic herbs and hay. This cheese has bold earthy and herbal flavors combined with a pleasant spiciness. The finish is long and pleasant,with woodsy notes.
The Wine:2007 Ciavolich PECORINO Colline Pescaresi “Aries” - Not the cheese but rather the wine! This Pecorino is certainly a wine experience. This small production white from Abruzzo is rich and full bodied with a deep golden yellow color. Soft and structured with elegant floral notes, hazelnuts and peach. The texture is velvety with a honey flavor; full and harmonious.The Ciavolich family has been cultivating the land between Chieti and Pescara in Abruzzo since 1853.
It was a pretty lazy Sunday for us. Having gotten our long bike ride in on Saturday, we had an uneventful day with no plans to leave the house in the midst of the 100 degree temperature, except a trip to Whole Foods for the weekly grocery run. As a treat to myself, for going through the torture of a packed WF on a Sunday afternoon, I always get to stop at Puccino's Coffee for a frozen puccino. What is that you ask? Frozen ice milk and espresso blended together and topped with whipped cream. I tell myself it's lowfat and usually have at least one a week as a reward for making the grocery run to Metry...any way, I digress....
I knew I wanted to make fish tonight and that I wanted to serve a chermoula sauce with it. I got a beautiful piece of coho salmon, but there wasn't a sprig of cilantro in the store so I opted for making it entirely from parsley (I usually use mainly cilantro with a just a bit of parsley). I didn't know we were out of coriander seeds at home, so I had to skip than ingredient as well, but I threw in a few other things to make up for it!
Kerry's mom gave her a little mini cuisinart one year and I love to use it for recipes like this when I'm only making enough for the night's meal. I made the chermoula first to let the flavors set and then made a rub for the salmon as well. This is a very quick, fresh summer dish that is bursting with flavor and works with just about anything, fish, chicken, meat etc. Click here for another version that I combined with eggplant and stuffed into peppers, chermoula.
Chermoula 1-1/2 cups fresh flat leaf parsley 1 clove garlic 1 t. cumin seeds pinch of saffron pinch of cayenne pepper juice from 1/2 lemon 1/2 t. paprika 1/4 t. salt 1/4 cup olive oil
Fish Rub lemon zest from 1/2 lemon salt pepper pinch chili powder olive oil
Fish 1 lb. wild coho salmon butter
Put all ingredients, except oil, of the chermoula in a food processor and pulse. When everything is well mixed, begin adding the olive oil a little at a time until well blended. Set aside.
Mix ingredients for rub and add enough oil to be able spread it onto the fish with your hands. Let sit for 20 minutes.
Heat 1 T. olive oil in a large pan. Quickly cook salmon to desired doneness, remove from heat and allow a little butter to melt on the filets. Add chermoula and serve.
On Wednesday August 4th we'll be hosting another fun and affordable wine dinner at the Italian Barrel in the French Quarter. The Swirl and Savor Dinner Series features local chefs and restaurants in an intimate setting. We'll be limiting the participants to 20 people and feature 5 courses with wine pairings at a cost of only $65 per person, including tax and tip! Our favorite Italian Wine Guy, Antonio Molesini will host this upcoming dinner prepared by Chef/Proprietor Samantha L. Castagnetti, a native of Verona. The restaurant features elegant Northern Italian cuisine and a jaw dropping wine list, served in an atmosphere reminiscent of a true Italian trattoria.
We decided that the way to best showcase Chef Castagnetti's culinary skills was to feature the wine and food of her native region, the Veneto. This 5 course dinner will feature the following:
Smoked Salmon Salad
paired with Casalnova Prosecco
Fresh Figs and Prosciutto paired with Bertani Due Uve
Tagliatelle al Ragu Paired with Bertani Catullo
Chicken Alberto Paired with Tedeschi Amarone
Cioccolato Salame paired with Bertani Recioto Valpolicella
Holding age worthy wines until they are at the perfect drinking time can be an arduous task. I personally have a hard time with it and can sometimes make it 9-10 years with a wine, but it has to be really special for me to wait than long. So what is really nice is when our reps bring us high quality wines that already have a few years on them that they've dropped the price a bit to move them and bring in the next vintage. It's good for me, and I make it good for you as well by keeping the prices down.
Such is the case for 2 California wines we have in the store right now. Both are selling for almost half the price that you find them on line and offer exceptional quality for the money. But grab them while you can, 'cause these wines are "singing" now and when the next vintage comes in, the prices will be back to normal and they probably won't be drinking as well as these are yet!
2006 St. Supery Virtu - California Meritage blend of 52% Sauvignon Blanc, 48% Semillon. This winery has a pretty stellar lineup and I tend to like everything they produce. This wine is meant for aging with its refined rich luscious style with aromas of nectarines, peach and ripe cantaloupe. On the palate, the mouthwatering flavors of peaches and nectarines are completely filled out with a subtle mineral quality. Elegant and juicy at the same time, everyone who has tried it has fallen in love. And at $14.99 a bottle, what have you got to lose???
2004 Nicholson Ranch Estate Syrah -Syrahs can be monsters when they are young, needing a lot of time to soften and integrate all of those complex flavors. This wine is drinking absolutely beautifully right now with tobacco, leather and dark fruit on the nose. Spices and velvety dark fruit fill the palate which leads to a brambly, earthy finish. Well balanced and delicous, $19.99
Discovering new and exciting wines is probably my favorite thing about being in this business. You never know when or how it will happen, sometimes it is through research and travel, sometimes it's because your sales reps know you like geeky, obscure wines, and sometimes it's because your customers are asking for something specific that you don't have. Such is the case a few weeks ago when our friend/customer Mary was looking for Greek wines for an upcoming wine and food pairing dinner she is hosting at her home.
Well I don't know if any of you have attempted to located any Greek wines worth drinking in this market, but if you have, you know the selection has been quite slim. Luckily though, as I have found, this has nothing to do with the actual quality of wines produced there, but more associated with a lack of interest on the part of retailers and restaurants as well as as a lot of misinformation on what is happening in the world of Greek wines. Still tainted with an unfortunate association with retsina, an ancient Greek wine made with a base of white or rosé wine flavored with pine resin, has left Greek producers seeking ways to stay connected to their roots, but still produce wines with international appeal. And while retsina is an important part of the local cultural, winemakers have carved a niche for themselves by using indiginous varieties. While many are successfully using international grapes as well, it is the local varieties that have their own personalities and offer new flavors and a different twist for adventurous wine drinkers. Grapes like Xinomavro (“skee”-NO-mah-vro), Agiorgitiko (ay-yor-YEE-tee-ko), both red; Assyrtiko (uh-SEER-ti-ko), Moschofilero (Mos-ko-FEEL-er-o)(both white); and Mavrodaphne (usually used for Port-like dessert wines) while hard to pronounce can be pretty exciting to experience.
So let's get back to my story...I'm looking for high quality Greek wines for Mary to use for her dinner. I remember that Nick Selby and our friends from Uncorked have just picked up a new Greek portfolio. Knowing that these guys don't fool around with mediocre wine, I was pretty excited to try them. Mary had sent me all of her recipes, so I new what flavor profiles we were hunting for. Originally, not knowing what kind of quality we were talking about in the wines, I figured I would just get the bottles Mary needed for the dinner and I might, or might not, get any for the store. Well, Nick was right on with these wines and all four that will be featured in Mary's dinner will be on the shelves by Tuesday. I liked them so much that we scheduled a Tuesday night tasting with Nick for August 24 that will feature 5-6 of our favorites from the group.
Here's a little run down on the four wines we've picked up and keep on the look out for more and the tasting coming up next month!
Domaine Skouras, Peloponnese Greece, Wine & Spirits Magazine Winery of the Year, 2009: The Peloponnese, rich in ancient ruins from its glorious past, has been cultivating grapes for many centuries. Indigenous grape varieties in Nemea, Argolida, Arcadia and Mantinia include Roditis and Moscofilero (white varieties) and Saint George (aka Aghiorghitiko, red variety), as well as international varieties of Chardonnay, Viognier, Cabernet Sauvignon, Cabernet Franc and Merlot, are cultivated, displaying the terroir of the region. Skouras Winery sources grapes from its own vineyards and from dedicated grape-growers in the area.
Domaine Skouras White: Roditis 70% , Moscofilero 30%. Fermented in stainless steel vats with hort skin contact, no malolactic fermentation and short aging over fine lees. Fresh, crisp acidity, lively, aromatics. Very succulent, a summer charmer. $11.50
Domaine Skouras Red: Aghiorghitiko 90%, Cabernet Sauvignon 10%. Fermented in stainless steel vats with short maceration, full malolactic fermentation and short aging over fine lees. Ripe and fresh, with medium body and soft tannins. A good easy drinking summertime red. $11.50
Alpha Estates, Amyndeon, Greece: Robert Parker's Wine Advocate says:" … One fascinating development is the emergence of great, little Xinomavro boutiques, wineries like Alpha Estate… These are folks who are taming the rustic tendencies of the grape. Poised to become one of Greece’s best wineries..."
Alpha Estates, Alpha: Syrah 60%, Xinomavro 20%, Merlot 20%, 11 months French oak casks with a medium – light toast. No treatment or filtration before bottling, and 9 months in bottles. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. This is stellar for the price, $19.99
Domaine Sigalas, Santorini, Greece: Robert Parker's Wine Advocate says:" …Santorini producers like Sigalas and Gai’a work with their pre-phylloxera vineyards to produce crisp, steely and interesting whites. Think Chablis crossed with Trocken Riesling." Located on the plain of Oia, in Santorini, and more specifically in Baxedes area, Assyrtiko dominates with Aidani, Athiri, Mandilaria and Mavrotragano having their place here as well. These are quality wines which receive both international and local acclaim.
Domaine Sigalas Asirtiko / Athiri: All stainless steel fermentation keeps it bright, with a nose of ripe citrus fruit. With refreshing acidity, steely minerality and the subtle saline notes of an island white. Delicious with seafood. $18.99
So there you have it! If you'd like to find out more about these wines, grape varieties and history of Greek wine, you can go to the importers site, Diamond Wine Importers. All of the above photos are from their website. They also have a great map of the wine regions here, wine map.
And if you are interested in trying these wines, come to our tasting on Tuesday, August 24. Keep an eye on the events page for more details.
Packing the punch of extraction and purity of fruit that equal some of the best the New World has to offer, the wines of Valpolicella, and especially those made in the Recioto and Amarone styles are great "gateway" wines. Yet at the same time, these wines from Northeast Italy's Veneto region are still unmistakably Italian, or more accurately, unmistakably Veronese. The fan-shaped collection of communes and vineyards spreading out west, north and east from the ancient city of Verona to the shores of Lake Garda, produce wines that offer an intriguing combination of concentration (alcohol levels routinely approach 16 percent); fruit - in all its possibilities: dried, cooked, macerated and freshly plucked; minerality; and velvety texture.
It all starts with Valpolicella, an area within the Veneto region of Northeast Italy around Lake Garda. Like “Chianti”, Valpolicella is a region, not a grape and the red wines produced there are a blend of grapes dominated by Corvina, with Corvinone and Rondinella usually lending support. Molinara, Negrara, Rossignola, Dindarella and a few other local varieties are also allowed, but have diminished in importance. A superb grape variety, Corvina forms the backbone of the blend with its silky tannins and delicious fruity, smoky red cherry flavors and aromas. When yields are well managed, it creates bold, age worthy wines. The deeply colored Rondinella grape brings red currant and citrus components plus color-intensity to the blend.
What can be difficult to understand about Valpolicella is that there is a hierarchy of styles. The lighter fruitier styles of Valpolicella Classico wines are what most people associate with the zone, but these are actually more recent creations. They were preceded in history by the sweet Recioto della Valpolicella and it’s dry counterpart, Amarone.
Grapes drying on straw mats
Recioto, by most accounts came into fashion during Roman times when wines were made sweet and high in alcohol to preserve them during long travel. The Romans are also said to have developed the process of “appassimento”, in which the grapes were dried in farmhouses on straw mats which transforms them into shriveled, sweet, tiny concentrated berries. To make Recioto, they press these tiny dried berries, but stop fermentation early to retain the high sugar level.
Amarone is said to have come about possibly as a mistake, someone left a barrel of Recioto unattended too long, the yeasts in the barrel continued to work and the wine fermented to dryness. Now aged a minimum of 25 months in oak, they are densely concentrated and deeply colored with luscious ripe fruit balanced with a savory robe of alcohol, acidity and tannins. Think leather, coffee, chocolate, stewed blackberry fruit all wrapped up in a rich, viscous and heavenly concoction that just so happens to come out of a wine bottle.
Straight Valpolicella Classico (no oak aging required) are the perfect easy drinking wines to have with pizza or pasta or sitting on the porch on warm summer evening. They are vinified in the traditional manner using fresh grapes and usually have little or no oak and present a fresh, fruit forward style with light tannins and tart acidity. The Classico Superior wines can definitely take on a more serious note with 14 months of oak aging required. You have more structure and complexity present which makes them a better match with game and roasted meats, although they are usually wonderfully pleasant on their own as well.
Valpolicella Ripassa is a different animal yet. The term Ripassa means “re-passed” and was made famous by Agricola Masi in the 1960’s. The straight Valpolicella, produced earlier in the usual red wine fashion, is passed "back over" the lees of the Amarone or Recioto after their fermentation is complete. The lees or pomace includes yeast, grape seeds, pulp, stems and skin and traces of alcohol. All of this leads to a second fermentation and the creation of Ripassa Valpolicella whose color, depth and flavors are greater than those of the original Valpolicella. Sometimes referred to as baby Amarone, it is also ready to drink much sooner than the Amarone and usually comes in at a third of the price.
One of the great things about Valpolicella is that you can experience the different aging and vinification processes across a spectrum of price points and styles. Basic Valpolicella is usually priced in the teens, Valpolicella Classico and Superior are priced in the high teens to low 20's, Ripassa style usually starts in the 20's to mid 30's, while most Amarone and Recioto (Recioto is sold usually in 375 ml bottles) wines begin in the $50 range and go from there.
Currently we are carrying a few different styles of Valpolicella, each chosen for their unique expression of the region, vinification process and quality. But as with every thing else in our store, my selection changes frequently although you will always find at least one Valpolicella on our shevles.
Here are some recommendations if you find yourself in the mood for a little Valpolicella:
Valpolicella Classico - Zenato Valpolicella Classico Superior frequently finds its way on our shelves and it consistently delivers great quality for the money at around $16-$17 per bottle. Currently I'm really excited to have just acquired the last 4 cases of the 2006 Accordini Le Bessole Valpolicella Classico Superiore, a single vineyard, powerhouse made by a small producer in the village of Pedemonte in the Verona province. See my "wine of the moment" for more info.
Valpolicella Ripassa – Bertani Secco-Bertani, Zenato have both been in the shop over the years. Again Accordini makes a fabulous Ripassa that we will bring back again, but right now I am head over heals for the 2004 Bussola Ca' del Laito, an extemely elegant wine with ripe fruit, grilled herbs and toasty oak. The 2004 vintage was exceptional and I can't believe there is still some available, but lucky for us, there is and it is in the shop for a mere $21.99!
Amarone Valpolicella – Tedeschi produces some incredible entry level and higher end Amarones that are absolutely delicious. For a big bruiser of an Amarone with tons of longevity look for the Bertani wines. Currently in stock with have the Tommaso Bussola, who has one of my favorite producers since I first tasted one of his wines in Checco, a little ristorante in the Trastevere neighborhood of Roma, and was very happy to know that our friend Matt Lirette has quite a few of their wines in his portfolio.
Recioto Valpolicella - It is hard to go wrong with these amazing dessert wines, but they tend to be very pricey. Bertani’s fabulous version seems to be the most affordable one available here in New Orleans and is around $45 for a 375ml bottle.
So there you have it, my thoughts on the incredible wines of Valpolicella. From entry level Classicos to the rich dessert style Recioto these are very unique wines whose stylistic variations offer lots of memorable moments as well as wine and food pairing possibilities. What are you waiting for? Mention this article in the shop this week and we'll give you a 10% discount to try one!
I have a fondness for the wines from the Veneto region, with its wide spectrum of styles and varieties offering something for everyone. The star tends to be Amarone, but the lesser known wines of ValpolicellaClassico and Ripassa style, can really offer exceptional wines for the money. They can also pack some really concentrated flavors with softer tannins which make them a good crossover for those looking to take the leap from the new world.
The owner/winemaker, IginoAccordini, is a traditionalist who grows his grapes only in the original Valpolicella zone. The whole region was expanded after it acquired its DOC in 1968 with the original portion designated ValpolicellaClassico. The grapes for this come from an area called Le Bessole, located on the hills of the commune of Negrar. The blend of 70% Corvina, 20% Rondinella, and 10% Rossignola are dried on racks until November, then are aged on the lees for 15 days.
This is not your typical Valpolicella, it has a weightiness on the palate due to the vinification process, however, the vibrancy of the fruit still comes through. That rich, almost smoky, plum and cherry fruit, combined with a good acid core make this a really special bottle that you can taste with Greg Knapps of Lirette Selections this Friday, 7/23, along with 3 other new Italian wines. There are only 4 cases left and they will go fast. $19.99
Always on the look out for something interesting and delicious, we added a few cool new drinks to the store last week. A couple of new sakes from Homare Shozu and some locally made kombucha tea are chillin' in the frig, so come on by and check them out!
Homare Shozu Sake - Available in Nigori ($14.99) and Junmai ($13.99)
Local Culture Kombucha tea available in Pomegranate and Blueberry that blow away any of the big brand stuff at Whole Food. They're part of my daily diet, and at $3.50 they're priced better than most of the competition and are much more concentrated.
It's been awhile since the full DC has met for a dinner party. Having lost two of our members to a recent move out of the city, the arrival of a new baby to another couple, and the difficulty of finding available dates for 8 people with completely crazy schedules, it's been tough going for a few months! But we are back on track this week!
While the dinner parties themselves are always fabulous fun, I have to say that the days leading up to them are a bit stressful. It is quite a competitive and creative group so deciding what you can do to "wow" them takes some thought and time. And of course with our schedule of private and public events these last two weeks, we've been too tired to tap into our right-brains for exciting ideas.
First we have to come up with the dish itself, as everyone is assigned a course that rotates with each party. Then figuring out where, when and how shop for your ingredients is the next challenge. This week we are meeting on a Thursday, so I had to make sure I got to the Farmer's Market on Tuesday to get a few of the ingredients that I new I couldn't find anywhere else. Today I have to schedule a trip to Whole Foods and World Market. Why World Market you ask? Plating! Our challenge this week is "fantastic presentation" which means besides the stress of coming up with something that tastes fabulous, it has to look fabulous as well. I've found that World Market has a pretty good selection of inexpensive plates and dishes that look good too, so I'll be running over there to see what I can find. We also have to consider what kind of prep time and materials we need to bring with us as the final stages are done in a kitchen that is not your own.
And then there is the wine pairing which somehow has taken a back seat to efforts that go into creating the dish. Everyone is so focused on the food that the wine has become almost an afterthought. But with each couple having at least on person either in or having been in the wine business at some time, we're always drinking something good! And everyone is experienced enough in food and wine that the pairings are almost always good, but work to varying degrees!
Now, what are we going to cook? We will be preparing one of two appetizer courses so I've been skimming the internet and my cookbooks to be inspired by something that wouldn't take too much time to create. Pulling out one of my favorite books, CIA's The Professional Chef, I was looking for some ideas on creating a savory flan. Having never done one, I was a little nervous about it and knowing there would be no time for a practice run. I've been anxious to do one ever since our dinner at a Mano where Chef Josh Smith did a delicious Porcini Mushroom Sformato. But, low and behold, on the cover of this massive book was a small photo of an appetizer that looked fabulous. Checking it out, I saw that the cooking was minimal, but the end result was beautiful, just what I was looking for!
It is sort of a deconstructed salad, which means I can keep the actual cooking to a minimum, a good thing considering I will only have a few hours tomorrow afternoon to throw this together. We figure out who will do what part of the dish, prep as much as we can in the afternoon and then load everything in the car so we can finish it up right before we present.
We always like to include fresh, local ingredients when possible, so I changed the recipe a bit to include some things I new I could find at the CC Farmers Market. The recipe called for mangoes so I subbed fresh Alabama peaches; instead of lobster I bought Gulf shrimp; local tomatoes for the garnish and some beautiful bibb lettuce to line the plate.
So hopefully you are curious by now as to what we did so here is the dish and the instructions. I'll show you step by step how and what we created and the end result. Now I have to admit that there are a lot of steps, but everything is pretty simple if you take your time and quite a few things can be prepared ahead.
Let's start by talking about the end result that I was attempting to achieve, a layered salad of beets, avocado, peaches, fresh goats cheese and shrimp with the fruit and veggies being cut by a circular mold so that they were the same size and stacked on top of one another with the shrimp crowning the top.
Plating and Molding: We opted to buy some of the rectangular plates from World Market that we use for our cheese presentations at the shop. The shape meant we would have to add some extra elements to the dish, but we both like the clean look that complemented the simplicity of the food. I was also able to get the circular mold there, basically a metal cookie cutter. Knowing the diameter of the peaches would be fairly small, I was lucky to find a set of them in all different sizes, one would be the right fit!
A Snafu: Not in the original recipe, but that I thought would be a nice touch, was to add a layer of goats cheese. My plan was to season it with lemon zest, salt and pepper; roll it into a log, freeze it and then cut the circles while still frozen. Well that didn't work! The cheese crumbled when I tried to cut it and I couldn't get a clean circle which was essential to the presentation. So, still wanting the flavor and the texture of the cheese, I resorted to little goat cheese balls that would be part of the garnish. This can be done the day before:
-3 oz fresh goats cheese ( I used the creamy cypress grove goat discs from the shop) -1/4 t. lemon zest-salt and pepper to taste Mix all ingredients together in a bowl and refrigerate for an hour. Using about 1/2 teaspoon of the mixture, roll into a small ball in the palms of your hands. Put in a covered container in the frig until you are ready to plate. You will have extra to spread on fresh figs and drizzle with honey...yumm!
The Beets, Part I: I bought six large beets, knowing I had to get 8 circles of the correct diameter and figure I could get at least two from each and have extra in case I screwed anything up. You can either roast or steam your beets, but be careful not to overcook them as they will get too soft and be difficult to cut and handle.
-6 large beets (I ended up using 4 beets) Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
The Shrimp: I bought 1/2 pound of fresh Gulf Shrimp and decided to prepare them ceviche style to enhance the citrus in the dressing and goat cheese. I knew that lying them on the top layer might be difficult so I sliced them in half lengthwise so that they would be easier to work with.
-1/2 pound peeled, headless, de-viened Gulf Shrimp -2 each lemons and limes Bring a pot of salted water to a boil and briefly cook the shrimp, one minute only! Remove with a slotted spoon into a bowl with ice water to stop the cooking. Cool, drain and slice lengthwise. Put the shrimp bowl and squeeze equal parts lemon and lime juice over them until covered. Let sit in the frig for at least an hour.
The Dressing:Ok so we don't usually make dressings at home, we just drizzle balsamic vinegar or lemon juice and top with roughly 3x the amount of olive oil. But I decided to follow the recipe's white wine vinaigrette and see if we liked it. The problem was that the amounts were in ml and made like a gallon (maybe not quite that much...) of dressing so I had to cut everything down. We did end up liking it though, so it was worth the trouble.
-25 ml lime juice -15 ml lemon juice -60 ml chardonnay -1 medium shallot, minced -200 ml extra virgin olive oil -2 T minced chives -salt and pepper to taste Combine lime, lemon juice, chardonnay and shallot and whisk in olive oil gradually. Add the chives and season to taste. Be sure to mix well before you use it.
Assembling the "Salad": The above items can all be prepped ahead of time, but you don't want to start with the next steps until just before serving as the avocado and peaches may begin to brown. You should start these steps about 30 minutes before serving time.
The Lettuce: You can use any type of lettuce leaves (except Iceberg) as long as the stems allow them to lie fairly flat on the plate. I used bibb lettuce that I bought at the farmers market and cut out the bottom part of the stem.
-16 medium sized lettuce leavesWash and pat dry. Arrange on 2 leaves on each plate opposite each other with the stem sides touching.
The Garnish: Take 8 grape or cherry tomatoes, cut in half and de-seed. Slice into super tiny little slices and the mince. Put in a bowl, season with a bit of salt. You won't need this again until the very end.
The Beets, Part II: When completely cool, slice of the ends and then cut an even 1/2" wide slice. Using the appropriate diameter metal cutter, put it in the center of slice and cut downward to get your perfect beet disc. Cut as many 1/2" discs from each beet as you can that will be large enough to use the cutter (2-4, depending on the size of the beet). Place the disc in the center of the plate on top of the lettuce leaves. Brush the top of the slice with a little of the dressing, but be careful not to drip it down the sides.
The Avocado: The trick with the avocados is to find ones that are firm but ripe. If I was careful, I could get 2-3 cuts from each one, but again, I bought extra for backup.
-5 medium sized, firm avocados Cut of the end at a point that will be wide enough for the cutter, you don't need to peel them. Using the appropriate diameter metal cutter, put it in the center of slice and cut downward to get your perfect avocado disc. Cut as many 1/2" discs from each avocado as you can that will be large enough to use the cutter (2-3, depending on the size of the avocado). Place the disc in the center of the plate on top of the beet disc. Brush the top of the slice with a little of the dressing, but be careful not to drip it down the sides.
The Peaches: Again you are looking for fairly large, ripe but firm peaches. The local peaches gave me 2 slices per fruit.
-5 medium sized firm peaches Cut of the end at a point that will be wide enough for the cutter, you don't need to peel them. Using the appropriate diameter metal cutter, put it in the center of slice and cut downward to get your perfect peach disc. Cut as many 1/2" discs from each peach as you can that will be large enough to use the cutter (2-3, depending on the size of the peach). Place the disc in the center of the plate on top of the avocado disc. Brush the top of the slice with a little of the dressing, but be careful not to drip it down the sides.
The Shrimp, Part II: Take your shrimp out of the frig, drain juice and pat dry before assembling. Using 2 slices per dish, arrange on top of the peaches in a circle, there should be sort of a hole in the middle to place the goat cheese balls. Brush the top of the slice with a little of the dressing, but be careful not to drip it down the sides.
The Goat Cheese Balls, Part II: Remove your goat cheese balls from the frig and taking some of your left over chives, carefully insert a few into the top of each ball. Place the balls on top of the shrimp.
Final touches: Spoon a small amount, about 1/2 teaspoon of the tomato mixture in 2 places on the the plate.
Wine Pairing: While SauvignonBlanc would have worked well with most of the ingredients in the dish, how boring would that have been? So we opted for (surprise, surprise), an Italian white with a similar flavor profile, but with more interesting components. The Roccadel Principe FianodiAvellino was absolutely perfect with the dish, picking up the citrus notes in the dish and complementing the food with it's acidity and minerality
The Last Word: So we invited everyone into the kitchen and had the dishes placed on the table when they came in. Cutting into it was a bit difficult, mine sort of toppled over onto the plate, but once you bit into the different flavors and textures, everything really worked. I have to admit, for a last minute decision and no practice run, it was a "fabulous presentation", excellent wine pairing and it tasted pretty damn good too!
I have to admit that the first thing that you notice about the Antigal Uno Malbec is the packaging. These guys have put some serious effort into catching your eye with the metal "1" on the front of the bottle, sleek shape and coppery graphics. But the great thing about it is that the juice that's inside matches the quality of the packaging and you and your friends will be very impressed by both!
The Antigal Winery is located in Mendoza, more specifically in the famed Uco Valley of Tupungato. The Malbec grapes for the UNO come from their vineyards that sit at an elevation of 2000 feet above sea level where they have everything they need to produce perfect grapes. The calcarious soils in the foothills of the Andes combined with very hot days with very cool nights, gives the grapes the ability to ripen slowly with a high concentration of flavors and aromas.
Made with high quality, hand picked, estate grown fruit, the Antigal Uno is aged 8 months in a combination of French and American oak. Luscious black and red berry fruit is brightened by natural acidity and supported by firm but ripe tannins. The silky palate has tobacco, cocoa and vanilla-spice notes with a decent finish. I haven't found anything in this price point that can beat it, but I'm open to suggestions!
I've never been shy about expressing my love for Italian wine. And while many are jumping on the Italian bandwagon because it's hot and popular, it's not just a fad for me, it is my passion and the reason I am in this business. To me, it is by far the most exciting area of the world in terms of diversity and quality and that is evident when you visit to the shop as the number of Italian wines lining the shelves far outweigh any other country or region. In fact if I thought it would work here in New Orleans, there would be nothing but Italian wine on the shelves!
One of the great things about Italian wines is that I never get bored. According to AttilioScienza, a well-known professor of enology at the University of Milan, there are more than 800 distinct grape varieties to be found in Italy. So our job here at Swirl is to educate our inquisitive customers on the diversity and beauty of Italian wine. And if you allow yourself to go there, it opens you to a whole new world of wine and food experiences that to me is unparalleled by any other place on earth.
That being said, there are 4 new white wines in the shop this week that have me really excited! All retail for less than $16, are delicious with or without food, and really show the diversity that Italy has to offer. Buy a bottle of each and get a 10% discount!
So if you are looking for a refreshing respite from dull, oak laden white wines, bring your sense of adventure into the shop this week and try one of these amazing Italian wines, I promise you won't be disappointed!
2008 NicodemiTrebbianoD'Abruzzo (Abruzzo) - Pretty jasmine and citrus on the nose with the distinct stony minerality on the palate that is typical of the good wines from the region. Zesty spices, herbs, little black pepper, and balanced acidity make this a fabulous food wine and a sophisticated daily drinker at $14.99! 2 glasses by GamberoRosso
2009 VinosiaMalvasiaSalento (Campania) - Aromas of golden apples, pineapple and a touch of honey. Medium-bodied with good concentration. Nice freshness, lively acidity and a clean, round finish. Made from a blend of three different strains of the Malvasia variety in steal at $12.99!
2009 TascaD'AlmeritaRegalealiBianco (Sicilia)- Although this wine has been a staple on our shelves, the newly acquired 2009 vintage is exceptional! Vibrant notes of peach, pear and citrus, RegalealiBianco is dry and crisp with excellent structure and a deliciously fruity finish. Clean and refreshing, it is a blend of three Sicilian grapes, Inzolia, Catarratto and Grecanico and just screams SICILIA! $15.50
2009 PalazzoneDubiniBianco (Umbria)- This wine combines the best attributes of Orvieto with the modern thirst for truly dry white wine. Scents of acacia, apricot, and dried honey emanate from the glass and the palate offers a fresh, crisp, and slightly fruity blend of Procanico and Grechetto. “Unquestionably the number one small estate of Orvieto” -Stephen Tanzer’s International Wine Cellar. $13.99
For those of you who have been following the progress of the little cutting from the Sicilian fig tree that returned with me after our last trip, I think it is now safe to call it a little tree instead of a cutting! It is about 2.5 feet high and has been thriving this summer with the leaf stems sprouting secondary growth and becoming small branches.
So here's where we started and where we are now. Pretty amazing, huh?
And in case you missed the original post from November....
For the Love of Figs, November 14, 2009
I've been wanting to plant a fig tree for a while now. We were at our friend Kaysey's house in Covington last year and picked fresh figs from a tree right off of her balcony one morning for breakfast. Drizzled with a little honey and spread with fresh goats cheese, they are to die for! So I start looking online, trying to figure out what kind of fig tree I wanted and where I would get it. Should I order one? Should I just find one locally? Could I grow one from a cutting?? For the last year I've been contemplating planting a fig tree but somehow it never seemed to happen.
Sometime before we went to Sicily I was again looking at growing from a cutting. I found out it was relatively easy, but how would I decide where I wanted to do a cutting from? The right answer didn't come, until we were in Sicily...
On a windy Sunday afternoon in Sambuca di Sicilia, we were walking the beautiful grounds of Planeta's Ulmo winery with Chiara Planeta. Having just finished an amazing tasting of way too many of their wines, we were heading into the dining area of the 16th century farmhouse for lunch, when I noticed a beautiful fig tree on their property. After more wine and a delicious lunch of local foods, I asked Chiara if I could possibly have a cutting from their fig tree. She said of course and cut off a small piece about 6-8" long. As delighted as I was to have it, I now just had to figure out what to do with it!!
So, I put the cutting in my purse and tried to recall what I had read about propagating fig trees from cuttings. When we got to our next lodging spot, Mandranova, I was so enthralled with the place that I had forgotten about my cutting. Four days later at our last agriturismo, I found it and decided to put it in a glass of water. Our next stop was Roma for a few days and then home so I wrapped the bottom in a paper towel soaked with water and then put it in a plastic bag. I was a little nervous about getting it through customs, but it made it into the states and into our kitchen.
Well we came back with way too many things to do, so I just stuck it in water again until I had time to do something with it. Another week went by, it was now more than 2 weeks since Chiara had cut it for me, when I found a post about propagating fig trees at gardenguides.com. By this time is was starting to get brown and I really didn't have much hope for it, but I figured what the hell, it couldn't hurt to try. Here are the instructions that I followed:
Step 1 Cut stems for rooting in late winter. Cut 1-year-old stems growing in the center of the tree. Make the stems between 6 and 8 inches long and approximately as thick as a finger.I kind of got this right, but we did not take it from the center of the tree and it wasn't late winter...
Step 2 Line the bottom of the plastic container with newspaper and place 2 to 3 inches of potting soil into the bottom. Place as many as four cuttings in one plastic container, standing them so that the cut ends are in the soil. Add more potting soil to fill the container--you should see just the tips of the cuttings.
Step 3 Water the soil and place the container in a location where there is bright sun, but not direct light. Keep the temperature at 70 degrees F or higher.My office at home seems to be working well. It has lots of windows and gets light from the east and south.
Step 4 Cut off the bottom of a plastic bottle--a soft-drink bottle works well--and place the bottle over the container. Keep the cap on the bottle.I used an orange juice container that Ron had left in the frig during his house/dog sitting stay.
Step 5 Water the cuttings only when the soil dries out completely. Lift the container and if it feels light, place it in a shallow pan filled with water. Allow the soil in the container to soak up water from the pan. Remove the container when the soil is moist again. I have not had to do this yet, probably in a few days. Step 6 When new shoots and leaves extend from the cuttings, remove the bottle cap. If the cuttings continue to grow after several days, remove the bottle. If they wilt, replace the bottle and try again in a few days. If they thrive, it is time to transplant the cuttings. This where I am now, I just removed the cap, take a look at my photo!! I am amazed that this thing is actually growing after what I've put it through...
So, I'll keep you posted as to how the rest of this goes, but so far so good! Keep your figures crossed and hopefully one day I can be giving some of you cuttings from my Planeta fig tree from Sicilia!!
