With the help of a little lunesta (thanks Elizabeth!) and a lot of potent espresso, I've manages to adjust to 7 hour time difference pretty well. After that lovely cup of morning coffee on the balcony I decided I would go for a run around the village. Coming from Pennsylvania, I've done a bit of running in the hills, but the steepness of the roads here is literally breathtaking! But absolutely with the effort!
Spiagga del Fornillo
After a little breakfast Kerry and I went to spiaggia del fornillo, the smaller beach near the town where all of the locals go. To get there you first take around 300 steps down an old stone staircase to the main beach and then a gorgeous tree lined pathway along the coast takes you to this small pebbly beach. The water is a stunningly clear pale blue green, so silky on your skin, and with a buoyancy like I've never experienced. After a quick cool dip and some great people watching we trekked back over in to town and stopped at Bar Mulini for a quick macchiato and the best pistaccio gelato I've ever eaten!
We decided to eat lunch at the villa today and stopped at the little alimentari for freshly baked ciabatta bread. Add some delicious prosciutto, local ricotta salata, basil and tomatoes from the garden at villa le sirene, a little olive oil and you have lunch made in heaven!
local cheese stuffed with olives and smoked
Naps were next on the agenda followed by a little grocery shopping for the dinner that we were cooking for everyone. We picked up locally grown veggies, some pasta and cheap vino for the main course, but needed a little something to hold us over. We found this amazing local cheese that is stuffed with green olives then smoked that was just crying to be put on some bruschetta. A little day old focaccio, some crema de pomodori topped with that cheese was a delicious slice of local life!
I made a simple pasta with the veggies and Kerry did a rucola salad with cherry tomatoes but Chiara, who owns the villa with her husband Giuseppe, provided the finale, a gorgeous almond cake that she baked herself. Both beautiful and delicious, it sent us to bed completely satiated and anxiously awaiting what Monday would bring.
Beautiful cake from Chiara
We've hired a boat and driver for the day to takes us around the coast, how great is that!
Sent from my iPhone
We took a quick walk up the street from our villa to Casa da Vincenzo. Nice food, but the highlight for us was the insalata del mare. Fresh octopus, clams, mussels, cuttlefish and more in a fresh lemon and olive oil dressing.
Sent from my iPhone
Our home for the next two weeks is the most beautiful place on earth! This is the view from Villa le Sirene in Positano this morning on the Amalfi Coast. I'll be blogging when I can take time out from eating, drinking, boating, hiking and swimming. I feel so incredibly lucky to be here!
Sorry everyone but it seems that I can post either photos or text but not both together. So I'm going to post a photo and the text that goes with it in a separate post. Let's see if that works!
Monday, July 4: Closed and we will also be closed all Mondays in July...
Sake Flites, July 6, 6-8pm
Our sake flite nite last month was a big success so we've set the first Wednesday of every month to feature new sakes. And our new summer wine menu will feature sake flites as well as a by the glass selection. This week join sommelier Michelle Gueydan and Chris Noyes for three new sakes from the Winebow portfolio. No reservations necessary, just pull up a seat at the bar! $13
Friday Free for All, July 8th, 6-8pm
Nick from Uncorked is in the shop with 4 great French wines in honor of our Bastille Day Festival the following day. This tasting is free and open to the public.
Annual Bastille Day Festival, Saturday July 9, 5-9pm
Your Faubourg St. John Merchants are holding our annual Bastille Day Festival as we close down Ponce de Leon Street on Saturday, July 9th, 2011 from 5 pm until 9 pm. Cindy Scott & Don Vappie with the Tupelo Honeys will be performing as well as the High Ground Drifters. In addition to the art booths, there will be plenty of fine food and drinks available from your neighborhood merchants, and we'll be serving up some great French bubbly, reds, whites and rose.
Wednesday Nite Flites, July 13, 6-8pm
Join sommelier Michelle Gueydan for a flite of 3 interesting wines. No reservations necessary, just pull up a seat at the bar!
Friday Free for All, July 15, 6-8pm
Britt from Wines Unlimited will join us for a tasting of 4 free wines from the Esporao Winery in Portugal. This tasting is free and open to the public.
Antonio's Italy, July 16-23. We'll be travelling through Tuscany with Antonio and blogging about our experiences! But don't worry Michelle and the gang will be minding the shop so we will still be open for business.
Wednesday Nite Flites, July 20, 6-8pm
Join sommelier Michelle Gueydan for a flite of 3 interesting wines. No reservations necessary, just pull up a seat at the bar!
Friday Free for All, July 22, 6-8pm
Join us Beth Kehn as we celebrate Tuscany tonight. We'll be sharing great wine and food on our last night with Antonio in Cortona as well, so we'll be with you in spirit! This tasting is free and open to the public.
Wine and Cheese Pairing Class, July 27, 6-8pm
Our wine and cheese pairing class was a big hit in June, so we've decided to dedicate the last Wednesday of the month to this format. Join Michelle Gueydan and Saint James Cheese to taste 5 distinct wines and their best pairing cheeses, learn about different artisan cheese producing methods, and understand what wines are best paired with cheese. This is a seated class but conducted in a relaxed, fun, yet informative style and is limited to 20 people. Reservation and prepayment are required to hold your spot. Call 504.304.0635 to reserve your spot. $25
Friday Free for All, July 29, 6-8pm
Join us for our regularly scheduled tasting of 4 of our favorite wines. This tasting is free and open to the public.
Dates to Mark: Sunday August 14th, Un Assigio di Campagnia, A Wine & Food Experience at A Mano - We're working with Chef Josh Smith and our favorite southern Italian restaurant to bring you a series of wine and food events from each region of the mezzogiorno. Following the format of our Siciliy event last spring, we'll introduce more than 15 different bubblies, whites, reds and roses and pairing dishes from one of the most exciting, diverse regions of southern Italy. Price TBA...
Wednesday September 21, The Wines of Marco De Grazia at Maximos. Join us for a wine dinner featuring one of the best import portfolios of Italy as we pair up with Uncorked Wines and Maximos Italian Grill to bring you an unforgettable night of wine and food. Menu and pricing TBA.
Clay amphora used for fermentation at COS Winery, Sicily
I realized in putting together my list of wines for our Indigenous Varieties for Adventurous Palates is that all of the wines are considered "natural". And then I realized how hard it is to explain natural wines to someone who hasn't experienced them or understand their relevance in the world of wine. It's even harder to nail down a definition to help one understand exactly what "natural" means. There is no codification or standardization of practice, but more an ideology that is based on, in very simplistic terms, a commitment to minimum intervention in winemaking that leads to producing wines with a sense of place. I know that is a very loose and broad statement and I in no way claim to be an authority, just someone who loves the end result!
One post I read compared the natural wine trend to cheese. Which do you prefer, a processed chunk of supermarket cheddar in a plastic wrapper that tastes the same every time you buy it or one in which a farmer is on a first name basis with his cows makes with traditional methods handed down from generations that could be different each time he makes it? While this is a pretty gross generalization, you get the picture.
Josko Gravner and many other natural winemakers producer skin fermented whites
The argument put forth by natural winemakers is that modern wines are too processed. They feel that too many producers are dependent on the winemaker's tool box. If nature hasn't given you enough acidity, tannin or sugar in the vineyard, then you can add tartaric acid, powdered tannins or concentrated grape juice to taste. Can't afford an oak barrel? Then chuck oak chips in the vat.
A biodynamic preparation from a cow's horn that has been buried into the ground at Milton Vineyards in New Zealand.
While there is no real standardization of practices, the reoccurring theme in natural winemaking seems to be not to add anything or take anything away from what the vineyard gave you to work with. In other words, what you taste is what you get! Most use biodynamic and/or organic processes, but many are not certified as such, although some like Frank Cornelissen consider these practices in themselves a type of intervention. They do use natural, wild yeasts, not the bought, cultivated strains and they add little or no sulphur dioxide. They tend to focus on indigenous varieties, but again, some do not. Some use wood barrels others abhor the practice and will only use clay amphorae.
Frank Cornelissen's unconventional fermentation vats for producing his "Contadino"
The Louis/Dressner Portfolio features the largest selection of natural wines that I've seen from an importer.
Their website has great information on the producers they represent, videos of interviews with their winemakers and the way in which they define "natural" winemaking:
The following techniques and guiding principles are what we believe is winemaking with integrity and respect for the traditions of the native region. This is fine winemaking at its purest, most fundamental level. Wild Yeasts: All wines are made with the natural yeasts on the grapes, in the vineyards and in the cellars. Cultured yeasts to rush fermentation or add “enhancing” aromas and flavors are unacceptable. We look for wines that express their terroir. No enzymes, no hormones.
Hand Harvesting: Growers harvest by hand, not machine. We want the ripest fruit to be brought carefully and lovingly into the winery.
Low Yields: The growers want low yields for greater concentration. We look for growers with holdings in old vines.
Natural Viticulture: We encourage growers to plow their vineyards to keep the soil an active eco-system, and to use natural methods in tending their vines.
No or Minimal Chaptalization: We do not want an artificially high degree of alcohol produced by adding sugar to the must. Non- or slightly chaptalized wines are more enjoyable and healthier to drink.
Non-Filtration: Wines are either not filtered or minimally filtered. We also encourage low levels of SO2.
Non-Interventionist Winemaking: We prefer a harmony, not an imposed style —wines should showcase their place of origin and varietal character. We are not looking for oak flavor, particular fruits or overly done aromatics. Minimal use of S02 is encouraged.
Enjoyment! Lastly, our most important “principle.” Because, the overblown world of overdone wines is fundamentally tiresome. We’re not looking for tasting specimens, but for wines that are great fun, and a great pleasure to drink.
While as I said I in no way consider myself an authority on natural wines, what I do know is that I've had enough of them now that I can taste the difference. And in most experiences I love what I find in a glass of natural wine: a common purity, vibrancy and authenticity that I find intoxicatingly intriguing and usually delicious! So I hope you will join us on Tuesday and try some natural wines made with very cool indigenous varieties by some superstar winemakers!
It is truly hard to believe it has been five years since we opened our doors on Ponce de Leon Street. It was an uphill battle from the start. Rebuilding our home after Katrina; leaving a very secure, well paying job of 8 years for the unknown; dealing with a neighborhood association that was initially against our plan; a terrible accident that took place in the shop just days before we opened; a business partner who disappeared in our first week; needless to say, it was a drama filled beginning. And despite the many challenges that were thrown our way over the past 5 years, we have persevered, even flourished and finally find ourselves settling in to a very good rhythm that we hope will continue for many more years....
As I love to do, I sat today and reminisced over the past five years, left out the low spots, and came up with my favorite things that have happened. This is more or less in chronological order, not in order of importance...
Me and Carol Short, one of the original "Nuts" crew.
"Nuts 'n Bolts" was an educational series of classes I offered soon after we opened and the first one brought in a wonderful group of people. Eager to learn and happy to drink together, the class encompassed everything we were about; building relationships through educating myself and others about the world of wine in a fun and unpretentious environment. We've all become close friends and most are still regular customers. I've led many other classes through the years, but that was a special group at a special time and they still continue to meet regularly on their own and hold themed wine and food pairing nights.
Team Swirl, 2010 MS150 Bike Ride
Our decision to start "Team Swirl" began when one of our friends was diagnosed with MS in 2007. Christy began to train with us in June of 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 inspired us all to continue to train, raise funds and ride the MS Tour. We've been the top fund raising team in the Louisiana Chapter for the past three years, the largest team last year at 57 members strong and are hoping to do both again this year and continue in our dedication to making a difference in the lives of people with MS.
Chef Dan Esses & Antonio at one of our many wine and food events.
What can I say about the friendship that has developed between Kerry, me and Antonio Molesini? We love him like a brother and have so enjoyed our times together over the years. But a specific highlight for me was our very first Tre Bicchieri dinner at Ristorante Da Piero, something I had been wanting to do since I first discovered the Italian wine bible, Gambero Rosso. Antonio helped me make a dream come true as we drank the best of the best of Italian wines with amazing food and wonderful company and started a tradition that we have upheld every year. His wealth of knowledge, generosity, kind spirit and comedic talent have become invaluable to me both professionally and personally and I always look forward to our time spent together.
Kerry and I had the privilege of meeting Clovis Taittinger through our friends at Republic about three years ago and made an instant connection with the quirky, humble, funny and somewhat shy French aristocrat. So when we found out he was coming back in October of 2009, we teamed up with Commander's Palace for a Taittinger Champagne dinner hosted by the man himself. Eating fabulous food in one of the world's most prestigious restaurants, drinking the amazing 1998 Comtes de Champagne with Clovis, surrounded by customers who have all become our friends, it couldn't have been a more wonderful evening.
In the vineyards of Passopisciaro, Mount Etna Sicily
One of the reasons I got into this business was the hope of being able to offer wine and culinary travel opportunities to our customers. There is no better way to understand the culture of a people than to immerse yourself in their day to day lives, eat with them, drink with them and hear their passion as they share their stories with you. Our Wine and Culinary tour of Sicily in the October of 2009 was the first trip and could encompass 10 top moments on its own! Thanks to Cynthia Nicholson and Elisabetta Zoria of the Farmhouse Table, we were able to team up and organize an incredible tour of Sicily, meeting some of the most influential producers, take cooking classes, visit archaeological sites and enjoy the best food I've ever eaten and drink the most intriguing wines with a wonderful group of people who truly appreciated all that the Sicily offered us. Hopefully the first of many as we leave in a month for our upcoming tour of Tuscany with Antonio as our guide!
We first stumbled upon one of Marco de Grazia's wines by accident a few years back in a little shop in New York. It was the first wine I had ever tasted from the Etna region, and I knew then that something very special was happening on that wild volcano in Sicilia that I needed to know more about. Thanks to our friends Nick Selby and Dave Kenney at Uncorked, we had the pleasure of Marco's company in the shop for an intimate, seated tasting of his wines as well as a few others he is importing. Soft spoken, loquacious and extremely passionate about the region, it was wonderful to hear about his approach to wine making on the Etna, to taste the wines with him and hear his stories about what makes this reason so special and one of the most exciting wine producing regions in the world today.
There's always something special about tasting wines with someone who has literally had their hands in the process from start to finish. It's even more special if it is someone you've grown to love and respect for the person they are as we have with James Moises. The August 2009 launch party at Swirl for Moises Wines was a special night as producer and local ER doc James Moises and friends generously poured fabulous, small production, single vineyard Oregon Pinots for 3 hours straight! The standing-room-only crowd stood elbow to elbow inside and out to celebrate the first ever release of James' wines, a true labor of love for the native New Orleanian! We've held many events with James over the past two years, but the first was a truly memorable night!
Supporting local artist through our business has been a priority from the start. We've met and shown many talented artists over the years, but none have quite had the impact of RK(Rudy) Rowell. Introduced to us in 2008 by friend Paula Pizzaloto, there was something about the spirit of Rudy's work that just seemed to belong in our shop. A kind, generous and talented man, we developed a wonderful relationship and sort of became a gallery for his work. His tragic death in December 2009 marked the loss of a wonderful man who fiercely loved New Orleans and the south. His colorful works were a passionate display of that love and touched so many people. We feel so fortunate to have known him and really miss his presence in our lives.
The Food Network's filming of a Rachael Ray segment in our shop marked the beginning of a lot of national and local recognition for our us. While many have mixed feelings about Rachael's star power, we had a lot of fun shooting the segment with them and Rachael was a warm and gracious host. Many family, friends and customers came out and showed their support during the Friday night filming, and a good time was had by all.
In this business, as with any other, you meet people who look at it as a job and a paycheck and those who wholeheartedly love what they do. Monica Bourgeois and Neil Gernon bring a creative passion to the wine industry that is both refreshing and infectious. So when an opportunity became available to pour that passion into a bottle and produce their own wines they jumped in head first and never looked back. We held their first launch party at the shop and many other events since and just love what they are doing with their label, Vending Machine Wines. Besides our years of friendship, our support comes from the fact that their approach is a perfect match for our own; do what you love with the people you want to do it with, do it with passion and heart and have a lot of fun along the way!
There are so many more moments and people that have had a personal on professional impact on us like Linda Smith whose continued support, especially in the early days, made her a lifelong friend; Abe Schoner and his eyeopening unconventional approach to winemaking; Chef Josh Smith from a Mano who shares my love of southern Italian wine and food; Matt Lirette who is building an unrivaled portfolio of Italian artisan producers; chef Dan Esses who brought his creative culinary talents to Swirl on many Friday nights; author Robert Camuto who joined us for an incredible evening of Sicilian wine and food; sommelier Michelle Gueydan who has become such an important presence our lives and all of our purveyors, friends, family, customers who I wish I could take the time and space to name!
So, while there were times throughout the past years where life was challenging and difficult, it is nice to think back on these moments of joy spent with people we care about, sharing our passion for food and wine. Because a great wine is nothing without someone special to share it with and I am thankful to have a partner and friends who appreciate these wonderful moments just as much as I. Thank you all for you support over the past five years and the wonderful memories you've helped us create! Cheers!
We just ate our first fig from the little tree cutting I brought back from Sicily almost 2 years ago! Last year it made a few figs that never ripened so this was the first time we actually got to sample the fruit. We didn't have high expectations as it was not very aromatic, but boy were we wrong! It was the sweetest most flavorful fig I have ever eaten and I am so excited to have more on the way! We put it in a bigger pot early this spring and it is doing very well. I know as soon as we put it in the ground it will really thrive, but we want to wait until the fall so it doesn't get to stressed with the heat. For those of you who don't know the story behind the Sicilian fig cutting from the Planeta winery, click here For the Love of Figs
The 2005 vintage in Bordeaux was touted by many as one of the best seen in decades. Even those who disagree, finding the 2000, 2003, 1996 and 1982 the finest in recent history, still regard 2005 as a stellar year. But the overall consensus seems to be that it's difficult to go wrong when selecting a 2005 red Bordeaux.
The trick for people like us is finding those stellar wines that you can drink at a reasonable price. It is easy to find expensive great wine, especially with Bordeaux, if you have the wallet to support such a habit. Our goal at Swirl is to find those hidden gems that won't cost you an arm and a leg but provide a really enjoyable experience. And we struck gold this week, and we want to share it with you...
So back to that great vintage. In Bordeaux the summer of 2005 was hot, but not excessively so, which allowed the fruit to develop good flavor and fresh acidity. Also the near drought conditions produced small, concentrated berries with a tough skin, resulting in wines with nice tannic structure. So in a very brief nutshell you have all of the conditions needed for age-worthy wine: great fruit, good acid and substantial tannic structure.
The Larose-Trintaudon is one of those bottles that you just shouldn't pass up, whether you care anything about 2005 Bordeaux or not. It's just a beautiful expression of both the vintage and the region and at the $18.99 price tag, you've got nothing to lose. It is a "Cru Bourgeois Superieur" a category developed for wines of high quality that were not included in the original 1855 classification. This wine is not new to the store as we've carried the two previous vintages as well, which have been very good, but this has definitely been the best to date.
This Haut Medoc is 60% Cabernet and 40% Merlot. Medium bodied with ripe blackcurrant fruit, a judicious use of oak, integrated tannins and nice acidity. On the palate there's a little mocha and smoky coffee; it is round, supple and elegant and is drinking beautifully, but I'm not sure how much longevity is has so buy it now!
Just thought I'd share my monthly report with y'all! I'm really happy to see all of the pink stuff, 7 wines out of 30! Check out what you and your neighbors have been drinking:
Top 10 Cheap 'n Tasty
Segura Viudas Brut
Lote 44 Pinot Grigio
Le Lapin Multiplicity
Paul Bouchard VdT
Mallea Torrontes
Famaey Rose
Casa Solar Rose
Trivento Malbec
Bodegas Borsao Rose
Mil Piedras Viognier
Top 10 Under $19
Houchart Rose
Abiouness Rose
Librandi Rosato
Domaine St. Peyre Picpoul
Kenneth Volk Pinot Noir
Luccarelli Salice Salentino
Caposaldo Prosecco
Graham Beck NV Brut Rose
Punto Final Malbec
Taburno Falanghina
Top 10 Over $20
Highway 12 Cabernet
Vending Machine Winery Loula's Revenge
Planeta Santa Cecilia
Dom. Carneros Brut Sparkling
J Cuvee 20
Vending Machine Winery Eccentric
L&L Cabernet
Poliziano Asinone
Maroslavac-Leger La Combe
Capcanes Cabrida
Every trip to the beach for us means doing something with fresh seafood. And of course big, beautiful Gulf shrimp are the perfect source as they are quick to prepare and pack a lot of flavor. I made this dish with sausage at home and loved it, so I decided to try it with shrimp and pancetta here at the beach.
I had gone to the olive bar at whole foods to get somethings for a picnic that I then forgot to bring with me, so I decided to make a pasta dish around the what I had bought. I like those new little four compartment containers they have so I filled it up with the pitted castelvetrano olives, spicy Mediterranean olives, roasted tomatoes and mozzarella balls. I tossed these in at the end and they lots of texture and flavor to this simple dish.
Once your pasta is cooked this literally takes about 5 minutes to cook and is really delicious. We paired it with the Librandi Ciro Rosato from Calabria and it worked beautifully
serves 4
ingredients
-1 lb dried pasta (I like the lumonconi, but you could us rigatoni, penne, orchiette or any short chunky style of pasta)
-2lbs head on Gulf shrimp, deheaded, peeled and deveined
-1 ounce pancetta diced
-3 cloves of garlic sliced thin
-dried pepperoncini
-1/2 cup chicken or fish stock
-a splash of whatever white wine or rose you are drinking with your meal
-your favorite olives and stuff from the wf olive bar - I used 2 types of olives, mozzarella balls and roasted tomatoes - about 1/2 cup each, chopped to bit sized pieces
-salt and fresh ground black pepper
-handful of fresh basil chopped
-lots of grated Parmesan cheese
directions
-cook pasta to directions on package, drain and set aside.
-add olive oil to pan and heat to medium. Throw in pancetta until just starting to brown on the edges, and the garlic and pepperoncini, and wait til they sizzle, about 10 seconds. Add shrimp and fry until they just begin to turn pink. Add stock and splash of wine, increase heat until shrimp are cooked through, but be very careful not to overcook.
-add cooked pasta, toss to coat it with the juices and cook for another minute.
-remove from heat, season with salt and pepper, stir in remaining ingredients and plate immediately.
Inspired by a bottle of John D. Taylor Velvet Falernum we've been experimenting with lately, Kerry has created our new favorite summer cocktail. Velvet Falernum is an addictive sugar cane liqueur from Barbados and is a staple in many of the classic Caribbean cocktails. A little cane syrup and Barbados rum are infused with lime, cloves, almond ginger, and offers limitless possibilities for the adventurous mixologist!
Just add friends, ocean breezes and a beautiful sunset and you'll have the perfect beach cocktail. Enjoy!
1 jigger gin (we like Broker's or Aviation with this)
1/2 jigger velvet falernum
1/2 jigger fresh lime juice
splash of simple syrup to taste
shake with ice
pour into a rocks glass
top with a splash of aged rum or cachaca
garnish with a thin wedge of lime or lime peel
Rosie Napravnik made history this weekend as the highest placing female jockey ever in the Kentucky Derby with her 9th place finish. During racing season at the Fair Grounds, Rosie and her now fiance Joe Sharp are regulars at the shop, each having their favorite go to wines. Joe is a big and bold kinda wine guy with the Barrel Monkeys Shiraz being his most often purchased bottle (except for the day he was going to propose and asked for a bubbly worthy of the occasion...) while Rosie is a crisp and lively girl that is very particular about what she wants to drink.
The Times Picayune's Wish Magazine did a spot on Rosie this past weekend titled "My Favorite Things" where she talks about Swirl: Napravnik loves to try the tastings at Swirl Wine Market. "When I walk in there, they know what I like, and I'm always interested in trying something new." Her favorite so far is Arona, a New Zealand Sauvignon Blanc.
We always look forward to racing season when our track friends come back in town and embrace our city as their own. So much so that Rosie and Joe have even bought a house in Mid City and are ready to put down roots in New Orleans.
Great job with the Derby Rosie! I promise we will have lots of Arona in stock when you return!
Celebrate the best of Italy with an Italian wine dinner featuring the highest award winning wines of the Gambero Rosso Vini d'Italia, internationally regarded as the foremost the authority on Italian wine. Published annually, Gambero Rosso reviewed more than 20,000 wines for the 2011 edition with only 402 receiving the highly coveted "Tre Bicchieri" or 3 glass award. It is the most prestigious honor that can be bestowed upon an Italian wine, a symbol that has come to represent superior quality and current trends which influences fine Italian wine consumption across the globe.
Each year Swirl Wines holds a dinner at an Italian restaurant, one that demonstrates the same commitment to excellence, and chooses five Tre Bicchieri award winners to match with their cuisine. We are excited to hold this year's dinner at Maximo's Italian Grill with chef Thomas Wood's specially designed pairing menu that will feature six tasting courses with five wines representing five different regions of Italy. Antonio Molesini, Italian Wine Specialist from Republic National Beverage, and a native of Tuscany, will join us in hosting the event.
Date:
Wednesday, May 18, 2011
Time:
6:30pm Cocktails (cash bar), 7:00pm Dinner
Cost:
$110 per person, tax and tip included (prepayment is required with reservation)
Where:
Maximo's Italian Grill, 1117 Decatur Street
Reservations:
504.304.0635
Tonight's Menu
2008 Castello della Sala Cervaro, Chardonnay and Greccheto, Umbria ~Chili Glazed Scallops~
Diver scallops drizzled, sweet and spicy chili glaze served over a
Last week I had the pleasure of sitting at the grill bar at Maximo's tasting wines with Antonio, Michelle Gueydan (she's been consulting with them to update their wine list and work with the staff), manager Eric Solis and chef Thomas Woods. Our fourth annual "Tre Bicchieri" Italian Wine dinner will be at Maximo's next month so we were tasting through a number of potential wines and chef Thomas prepared a few dishes and sauces to accompany them.
As we began with the whites, he impressed us immediately with one of his signature dishes, Chili Glazed Scallops. The fresh, gigantic sea scallops were cooked to perfection and served atop a bed of sauteed spinach and pears. Equally as gorgeous is the wine we choose to pair it with, the 2008 Castello della Sala Cervaro della Sala, a very Burgundian styled Chardonnay from Umbria. So if this first course is any indication of what will follow for the next four, we are all in for an incredible evening!
We'll be finishing up the menu and pairings this week and I'll post the information as soon as it is confirmed. But as a special treat, Chef Thomas has shared the recipe with us so you can give it a try yourself before hand or just wait 'til May 18th at 7pm!
Chili Glazed Scallops
Chef Thomas Woods, Maximo's Italian Grill
Chili Glaze:
1 Tablespoon Garlic, Minced
1 Tablespoon Crushed Red Pepper
1 Tablespoon Lemon Juice
1 Tablespoon Unsalted Butter
2 Tablespoon Pomace oil (though any neutral cooking oil will work)
1/2 cup Honey
1/4 cup Stock (Preferably fish, though chicken, shrimp, etc., will work)
1/4 cup White wine (Dry though whatever you’re drinking will work
just fine)
Pinch Salt to taste
Pinch Black Pepper to taste
4-2 ounces Diver Scallops
(seasoned and grilled)
Place oil, garlic and red pepper in a medium sauté pan on medium heat, making sure all ingredients are incorporated in the pan while in heating. Toast the garlic until golden brown. Deglaze pan with white wine, stock, honey and lemon juice. Incorporate ingredients in pan. Add butter, parsley, salt and pepper. Reduce contents in pan; sauce will visibly change (all bubbles will appear the same size). Drizzle glaze over the top of scallops.
Chef Woods serves this dish at Maximo’s accompanied with a pear and baby spinach sauté. Serves 2.
We've taken advantage of an incredible sale offered by our friends at Purveyor's and have some highly rated wines at really great prices. Check out the reviews, but believe me, these wines speak for themselves. Get here quick, they are going fast....
2006 Bodegas Artazu Santa Cruz de Artazu Navarra
Stephen Tanzer's International Wine Cellar, 92 points ($50; 100% garnacha, from vines up to 100 years of age) Full, bright-rimmed ruby. A decadent bouquet displays ripe cherry, mulberry, smoked meat, incense and Asian spices. Deeply concentrated red and dark berry preserve flavors are admirably pure, with exotic floral pastille and anise qualities adding complexity. Suave oak spices build with air and carry through the long, sweet finish. The energy of this wine is captivating. Tanzer says $50, we say $16.99!!!!
2006 Tensley Syrah Three Creek Vineyard
Robert Parker's Wine Advocate, 92 points The 2006 Syrah Three Creek Vineyard possesses a similar dark ruby/purple color as well as a beautiful bouquet of creme de cassis and lychee nuts, which give uplift and complexity to the aromatics. Tasting more like a Cote Rotie than its siblings, it offers medium body, silky tannins, and beautiful purity as well as complexity. This is a lovely wine to enjoy now and over the next 7-8 years. Should be $40, now $21.99!!
2004 La Cova del Vins Terros
Robert Parker's Wine Advocate, 92 points The 2004 Terros is produced from three different varietals, 50% Garnacha from 96-year-old vines, 25% Carinena from 75-year-old vines, and 25% Syrah from 20-year-old vines and was aged for 14 months in barrel. Inky purple, it exhibits a fragrant perfume of cedar, tobacco, pepper, cassis, black cherry, and blackberry. Supple on the palate, this plush wine is forward and easy to drink. The tannins are ripe and soft, the finish long and pure. Drink this tasty wine over the next decade. $19.99, Sold Out!
2004 Celler de Capcanes Cabrida
Robert Parker's Wine Advocate, 93 points The 2004 Cabrida is the winery’s flagship and is composed of 100% Garnacha from low-yielding 70- to 105-year-old vines. It was aged for 12 months in new French oak. Deep purple, the wine has a splendid perfume of pencil lead, scorched earth, smoky black cherries, and black raspberries. This is followed by a high-toned, racy wine with considerable elegance. Its flavors are intense and it is well balanced with a lengthy finish. Drink this tasty effort over the next 10-12 years.Should be $48, now $26.99
2008 Tensley Camp Four Vineyard Blanc Robert Parker's Wine Advocate, 06, 07, 09 all rated 90 points, 2008 not rated
Tensley’s only white wine, the elegant 2009 Camp 4 Blanc, is a blend of 65% Grenache Blanc and 35% Roussanne. Aromas of nectarines, quince, and white currants are followed by a medium-bodied white wine revealing fresh acids as well as a heady finish. Should be $28, now $14.99
As it happens every "spring" here in New Orleans, suddenly, its hot. Usually we can at least make it to Jazz Fest before the thermometer bumps into the nineties, but early April? So that means it is time to start stocking up on Rosé and and while you'll see some old favorites in the shop, look for some new fresh facings as well like my new favorite, the Abiouness...
I tried this wine a few weeks ago with Monica and Neil from Neat Wines and fell in love with it. Female winemaker Nicole Abiouness makes only 175 cases of this Pinot Noir Rosé made from a blend of the vineyards used in her single vineyard Pinots: Stanly Ranch and Hudson Vineyard. It is fruity, fleshy, and deliciously dry, with a juicy nose of red cherries and spice. On the palate you get everything a good pinot should give while still retaining the characteristics of a Rosé….light yet crisp on the finish with strong, typical fruit characteristics of Pinot Noir: strawberries, red raspberries and a touch of tart cherry with a balance of green earth and terrior. You can almost taste the crisp, cool Carneros breeze!
Also look for the Abiouness Eagle Point Range Sangiovese at the bar in half bottles and her Pinot Noir should hit the shelves soon. And as a side note she donates a portion of the proceeds of this deliciously pink wine to breast cancer research. Way to go Nicole, I hope we get to see you in the shop one day!
With the shop being in full spring mode right now, spending lots of time in the kitchen preparing complicated dishes is on hold 'til July! One of my quick, go-to pasta recipes that I've been making different variations of every time, is based on one of Lidia Bastianich's dishes. A healthy, hearty one dish meal, we love it with a nice glass of red wine, but a full bodied white would work just as well. Here's my version from this Sunday's dinner using chicken sausage for the meat plus arugula and zucchini for the veggies. But I've made this with pork sausage and shrimp, with different veggies like kale or asparagus, basically whatever is left in the refrigerator on Sunday night!
Serves 2-3
For the Sauce:
1 large zucchini, grated
2 big handfuls of fresh arugula
2 links of Brau House Spicy Italian Chicken Sausage (Whole Foods)
4 tablespoons good olive oil
3 large cloves garlic, crushed
Salt
1/4 teaspoon hot red pepper flakes
1 to 3 tablespoons unsalted butter (optional)
1 cup or more chicken stock
Diced fresh tomatoes and a handful of chopped fresh basil for garnish
For the Pasta:
3 quarts water
1 teaspoons salt
1/2 pound orecchiette or we've been using pasta shape called "lumaconi" from WF that we love 'cause it really soaks up the sauce.
For Serving:
1 ounce or more Piave cheese, grated
Preparing the Sauce:
Slice the sausage and saute over moderately high heat in a tablespoon of olive oil. In a moment or two, add the crushed garlic and continue sauteing for another 2 to 3 minutes, until the sausage is lightly browned.
Add another tablespoon of olive oil and toss in the arugula and zucchini. Taste, and season lightly with salt and pepper flakes. (At this point, you could start the pasta.) Cover the pan and let steam for several minutes.
When the spinach has wilted, stir in the butter, then the stock and bring to a boil. Taste again for seasoning, and let cook uncovered for several minutes more to reduce and concentrate the liquid.
At this point grate the cheese. Again taste and correct seasoning keep on a low simmer until the pasta is ready.
As soon as the pasta has cooked and drained, turn it into the hot sauce and toss gently to blend. Taste carefully for seasoning, and remove from heat.
Sprinkle on half of the freshly grated cheese and the chopped basil, and toss to blend. At once, turn the pasta onto the hot platter or plates, sprinkle with the rest of the cheese and diced tomatoes, and serve.
